Input: 1 teaspoon sweet paprika, preferably Spanish

1 teaspoon sweet paprika , preferably Spanish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups short-grain rice, preferably Spanish

3 cups short-grain rice , preferably Spanish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ripe plum tomatoes, minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup seafood marinade (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/3 cup chopped shallots


Input: 1 1-inch piece galangal, quartered

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 stalk lemongrass, halved and bruised

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup coconut milk


Input: 1 rabbit, cut up


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: 5 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dry sherry


Input: 5 cups chicken or duck stock, or a mixture

5 cups chicken or duck stock , or a mixture

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon saffron threads


Input: 2 quails, quartered


Input: 1 medium onion, minced

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


Input: 1/2 medium red bell pepper, cored, seeded and minced

1/2 medium red bell pepper , cored , seeded and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 medium green bell pepper, cored, seeded and minced

1/2 medium green bell pepper , cored , seeded and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 garlic cloves, minced


Input: 1 bay leaf


Input: 1 sprig each fresh thyme and rosemary

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 1 2-pound sea bass fillet or other firm-fleshed white fish, skin removed

1 2-pound sea bass fillet or other firm-fleshed white fish , skin removed

B-QTY B-COMMENT B-NAME I-NAME B-UNIT 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: 16 6-inch lengths lemongrass, or 16 bamboo skewers immersed in water for 30 minutes

16 6-inch lengths lemongrass , or 16 bamboo skewers immersed in water for 30 minutes

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

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

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


Input: 2 tablespoons brown sugar


Input: 2 teaspoons salt


Input: 5 small green-bird chilies, very finely chopped

5 small green-bird chilies , very finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup sambal mentah (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 5 lime leaves, sliced very fine

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 medium shrimp, peeled and deveined

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: 3/4 cup desiccated, unsweetened coconut flakes

3/4 cup desiccated , unsweetened coconut flakes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 10-ounce sea bass fillet or other firm-fleshed white fish, skin removed

1 10-ounce sea bass fillet or other firm-fleshed white fish , skin removed

B-QTY B-COMMENT B-NAME I-NAME B-UNIT 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: 8 large whole basil leaves


Input: 4 lime leaves, minced


Input: Salt to taste


Input: 1 cup seafood marinade (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 8 pieces banana leaf, each 6 by 8 1/2 inches

8 pieces banana leaf , each 6 by 8$1/2 inches

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups raw shelled peanuts, skins on

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 1 1-pound sea bass fillet or other firm-fleshed white fish, skin removed

1 1-pound sea bass fillet or other firm-fleshed white fish , skin removed

B-QTY B-COMMENT B-NAME I-NAME B-UNIT 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 teaspoon shrimp paste


Input: 2 tablespoons fresh lime juice


Input: 1/3 cup vegetable oil


Input: 1 1/2 teaspoons salt


Input: 1/4 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 lemon or lime leaves, very finely sliced

5 lemon or lime leaves , very finely sliced

B-QTY B-COMMENT I-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 peanut oil


Input: 4 stalks lemongrass, very finely sliced

4 stalks lemongrass , very finely sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 15 small green-bird chilies, seeded and finely chopped

15 small green-bird chilies , seeded and finely chopped

B-QTY B-COMMENT I-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 garlic cloves, halved and very finely sliced

4 garlic cloves , halved and very finely sliced

B-QTY B-NAME B-UNIT 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: 15 shallots, peeled, halved and very finely sliced

15 shallots , peeled , halved and very finely sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons salt


Input: 2 tablespoons tamarind paste


Input: 28 ounces whole-milk ricotta


Input: 3 eggs


Input: 1 tablespoon chopped fresh marjoram


Input: 1 1/2 teaspoons kosher salt


Input: Freshly ground pepper to taste

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


Input: 5 teaspoons extra-virgin olive oil


Input: 1 cup freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 large red Thai chilies, seeded and chopped

10 large red Thai chilies , seeded and chopped

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 cloves garlic, peeled and chopped

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: 1/4 cup vegetable oil


Input: 2 stalks lemongrass, peeled and bruised

2 stalks lemongrass , peeled and bruised

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon palm sugar


Input: 1 tablespoon coriander seeds


Input: 10 candlenuts


Input: 1 teaspoon dried shrimp paste


Input: 1 4-inch piece fresh turmeric, peeled and chopped, or 1 1/2 teaspoons ground turmeric

1 4-inch piece fresh turmeric , peeled and chopped , or 1$1/2 teaspoons ground turmeric

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

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

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


Input: 1 medium tomato, skinned and seeded

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-inch piece ginger, peeled and chopped

1 4-inch piece ginger , peeled and chopped

B-QTY B-COMMENT B-UNIT 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 tablespoon unsalted butter


Input: 15 shallots, peeled and chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 large onion, peeled and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon kosher salt


Input: About 3 1/4 cups all-purpose flour


Input: 2 cups beet greens, tough stems removed, washed well

2 cups beet greens , tough stems removed , washed well

B-QTY B-UNIT 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 NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup extra-virgin olive oil


Input: 1/2 cup water


Input: 4 small red potatoes, thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups broccoli florets


Input: 1/4 cup freshly grated pecorino cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup extra-virgin olive oil


Input: 1/4 cup pine nuts


Input: 3/4 cup freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups fresh basil leaves


Input: Freshly ground pepper to taste

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


Input: 1 1/2 teaspoons kosher salt


Input: 2 cloves garlic, peeled and coarsely chopped

2 cloves garlic , peeled and coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 eggs


Input: About 2 3/4 cups all-purpose flour, to make your own or 1 pound dried fettuccine

About 2$3/4 cups all-purpose flour , to make your own or 1 pound dried fettuccine

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

YesCAP 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: 2 tablespoons chopped Italian parsley


Input: 1 teaspoon minced fresh oregano


Input: 2 cloves garlic, peeled and minced

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: 2 1/2 teaspoons kosher salt


Input: 2 medium baking potatoes, peeled and sliced very thin

2 medium baking potatoes , peeled and sliced very thin

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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: 2 egg yolks


Input: 1/4 teaspoon fresh lemon juice


Input: 2 pounds fresh porcini mushrooms


Input: 4 tablespoons, plus 1/2 teaspoon, extra-virgin olive oil

4 tablespoons , plus 1/2 teaspoon , extra-virgin olive oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup chopped Italian parsley


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

2$1/2 teaspoons kosher salt , 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: 1 cup slice fresh mushrooms


Input: 3 tablespoons salsa


Input: 10 ounces soft tofu, drained

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small banana


Input: 1 cup frozen strawberries including juice, slightly thawed

1 cup frozen strawberries including juice , slightly thawed

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: Apple juice or orange juice (optional)

Apple juice or orange juice ( optional )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 3 tablespoons olive oil


Input: 3 cloves garlic, peeled and left whole

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds boned and trimmed leg of baby lamb, cut into 1 1/2-inch pieces

2 pounds boned and trimmed leg of baby lamb , cut into 1$1/2-inch pieces

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

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

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


Input: 3/4 cup white wine


Input: 10 fresh artichoke hearts, quartered

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons margarine


Input: 10 ounces firm tofu, drained and crumbled

10 ounces firm tofu , drained and crumbled

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: Pinch of turmeric


Input: 1/4 cup chopped green onion


Input: 3/4 cup chopped red pepper


Input: 1/4 cup soy sauce


Input: 1 large baked potato


Input: 20 ounces extra-firm tofu, drained and crumbled

20 ounces extra-firm tofu , drained and crumbled

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 zucchini, sliced


Input: 1 cup sliced fresh mushrooms


Input: 2 large slices fresh ginger


Input: 1 carrot, peeled and sliced thin

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 celery ribs, sliced


Input: 1 cup broccoli flowerets


Input: 1/2 cup chopped green onions


Input: 1/2 pound Chinese pea pods, trimmed

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds Crisco or other solid vegetable shortening

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup sugar


Input: 3 tablespoons vegetable oil


Input: 2 tablespoons brandy


Input: 4 ripe peaches


Input: Lemon juice


Input: 4 egg whites


Input: 2 egg yolks


Input: Pinch of salt


Input: 1 1/2 tablespoons olive oil


Input: 1/4 cup all-purpose flour


Input: 1 1/2 cups all-purpose flour


Input: 2 tablespoons heavy cream


Input: 8 large ears of 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: 1 teaspoon salt


Input: 2 tablespoons safflower or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups plus 2 tablespoons flour

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons baking powder


Input: 1/4 teaspoon salt


Input: 1 teaspoon aniseed


Input: 1/2 cup unsalted butter


Input: 3/4 cup sugar


Input: 2 eggs


Input: 1 tablespoon plus 1 teaspoon grappa

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon anise extract


Input: 3 tablespoons finely chopped parsley


Input: 45 to 50 apricot pits (4 1/2 ounces)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 cups milk


Input: 1 1/2 cups heavy cream


Input: 1/4 cup plus 3 tablespoons sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 7 egg yolks


Input: 1 ounce (about 1/4 cup) apricot, peach or nectarine kernels (from about 40 pits, cracked open with a hammer; discard pit shells)

1 ounce ( about 1/4 cup ) apricot , peach or nectarine kernels ( from about 40 pits , cracked open with a hammer; discard pit shells )

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

YesPAREN 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


Input: 2 ears fresh corn


Input: 2 tablespoons olive oil


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: 1/4 teaspoon ground cumin


Input: 1/2 cup coarsely chopped fresh scallions

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon finely chopped garlic


Input: 1 tablespoon red wine vinegar


Input: 4 tablespoons finely chopped basil or parsley

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 medium-size zucchini, about 1 1/4 pounds

4 medium-size zucchini , about 1$1/4 pounds

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: 4 ripe plum tomatoes, cored and cut into small cubes

4 ripe plum tomatoes , cored and cut into small cubes

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

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Input: 1/3 cup drained capers


Input: 4 tablespoons olive oil


Input: 4 tablespoons finely chopped shallots


Input: 4 teaspoons chopped fresh thyme leaves or 1 tablespoon dried

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

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Input: Salt and freshly ground pepper to taste

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

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Input: 4 boneless mahi-mahi fillets, about 6 ounces each, or any similar fish fillets like halibut or swordfish

4 boneless mahi-mahi fillets , about 6 ounces each , or any similar fish fillets like halibut or swordfish

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

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


Input: 2 tablespoons vegetable oil


Input: 4 tablespoons flour


Input: 2 teaspoons baking powder


Input: 1/2 cup finely chopped onion or scallions

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

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Input: Salt and freshly ground pepper to taste

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

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Input: 1/4 teaspoon freshly grated nutmeg


Input: 1 egg, beaten


Input: 2 large red peppers, cut into 16 2-inch squares

2 large red peppers , cut into 16 2-inch squares

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

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Input: 2 large white onions, cut into 16 2-inch squares

2 large white onions , cut into 16 2-inch squares

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

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Input: 1 medium-size eggplant, cut into 16 2-inch squares 1/2-inch thick

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

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Input: 4 Yukon golden potatoes, about 1 1/4 pounds, or russet, Washington, Idaho or Maine

4 Yukon golden potatoes , about 1$1/4 pounds , or russet , Washington , Idaho or Maine

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

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Input: 8 tablespoons coarsely chopped fresh coriander or parsley

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

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Input: 2 teaspoons ground cumin


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 tablespoon finely chopped garlic


Input: 1/2 cup dry red wine


Input: 1/3 cup honey


Input: 1 tablespoon chopped fresh rosemary or 2 teaspoons dried

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

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Input: 4 tablespoons fresh lemon juice


Input: 4 tablespoons olive oil


Input: 1 1/2 pounds skinless, boneless loin or leg of lamb meat

1$1/2 pounds skinless , boneless loin or leg of lamb meat

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

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Input: 1/2 pound mozzarella, preferably fresh

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

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Input: 1/2 cup shredded or roughly chopped basil

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

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Input: 2 teaspoons sherry vinegar


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely chopped parsley


Input: 4 ripe medium tomatoes


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: 4 ounces pitted black olives, about 1 cup

4 ounces pitted black olives , about 1 cup

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

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Input: 2 anchovy fillets or 1 teaspoon capers, or both

2 anchovy fillets or 1 teaspoon capers , or both

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

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Input: 1 3/4 cups sesame seeds


Input: 2 tablespoons vegetable or corn oil

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

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Input: 2 tablespoons butter


Input: 2 tablespoons coarsely chopped fresh coriander

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

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Input: 1 1/4 pounds carrots, trimmed and scraped

1$1/4 pounds carrots , trimmed and scraped

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

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Input: 2 tablespoons butter


Input: 1 tablespoon fresh lemon juice


Input: 1/4 cup water


Input: 1/2 teaspoon sugar


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: 4 tablespoons dry white wine


Input: 2 tablespoons sherry wine


Input: 1/8 teaspoon red hot pepper flakes

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons cornstarch


Input: 1 egg white


Input: 2 tablespoons dark soy sauce


Input: Freshly ground pepper to taste


Input: Juice of 1/2 lime


Input: Salt and freshly ground pepper

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


Input: 2 cups water


Input: 3/4 cup sugar


Input: 4 ounces (3 bunches) fresh lemon-verbena leaves (about 4 cups or sprigs)

4 ounces ( 3 bunches ) fresh lemon-verbena leaves ( about 4 cups or sprigs )

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

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


Input: 1/2 cup lime juice


Input: 4 medium yellow peaches


Input: 1/3 pint raspberries


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

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

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

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


Input: 2 tablespoons finely chopped shallots


Input: 1 tablespoon grated fresh ginger root

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

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Input: 4 strips thickly sliced slab of bacon

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

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Input: 1/2 small onion, chopped

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


Input: 1/2 cup dry white wine, preferably riesling

1/2 cup dry white wine , preferably riesling

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

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Input: 2 garlic cloves, crushed with the flat side of a knife and finely chopped

2 garlic cloves , crushed with the flat side of a knife and finely chopped

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

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


Input: 1 tablespoon finely minced cilantro plus 4 nice sprigs

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

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Input: 12 to 15 cherry tomatoes, quartered

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

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Input: 2 cups chicken broth


Input: 1 large jalapeno pepper, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground pepper

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


Input: 6 sprigs of thyme, leaves removed and finely chopped

6 sprigs of thyme , leaves removed and finely chopped

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

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Input: 5 to 8 ears of fresh corn

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

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Input: 3 tablespoons butter


Input: 1 tablespoon sherry vinegar


Input: 1/2 cup extra-virgin olive oil


Input: 10 cloves garlic, peeled, crushed

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

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Input: 1/4 pound fresh marjoram


Input: 2 lemons, thinly sliced


Input: 1/2 cup olive oil


Input: 6 medium heirloom perfectly ripened tomatoes, preferably a mix of red, yellow and green

6 medium heirloom perfectly ripened tomatoes , preferably a mix of red , yellow and green

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

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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 teaspoon finely minced garlic chives

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

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Input: 1 teaspoon finely minced mint


Input: 1 teaspoon finely minced cilantro


Input: 1 teaspoon finely minced parsley


Input: Salt and pepper to taste

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


Input: 1 small lemon, juiced

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


Input: 1/4 pound baby arugula


Input: 2 whole black bass, 3 to 4 pounds each, scaled and gutted

2 whole black bass , 3 to 4 pounds each , scaled and gutted

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

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


Input: Kosher salt and ground white pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon finely minced chives


Input: 2 tablespoons extra-virgin olive oil


Input: 1/4 teaspoon red pepper flakes


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: 3/4 pound sashimi-quality bluefin tuna, preferably from a belly cut which has more fat

3/4 pound sashimi-quality bluefin tuna , preferably from a belly cut which has more fat

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

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


Input: Juice of 1 lemon


Input: 6 teaspoons chopped garlic


Input: 2 tablespoons red wine vinegar


Input: 3 tablespoons olive oil


Input: 3 tablespoons chopped fresh coriander


Input: 2 cups shredded cheddar cheese


Input: 1 cup sour cream (optional)

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

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Input: Sliced lime for garnish (optional)

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

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Input: 6 ripe plum tomatoes


Input: 2 medium cucumbers


Input: 1 large red onion


Input: 2 large unblemished avocados, ripe but firm

2 large unblemished avocados , ripe but firm

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

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Input: 2 15-ounce cans of red kidney beans, drained

2 15-ounce cans of red kidney beans , drained

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

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Input: 2 cloves garlic, minced


Input: 1/3 cup finely chopped Italian parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound linguine


Input: Freshly grated Parmesan cheese


Input: 6 tablespoons extra-virgin olive oil


Input: 12 ounces fresh mushrooms, thinly sliced

12 ounces fresh mushrooms , thinly sliced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups 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: 3 cups canned diced tomatoes


Input: 2 teaspoons ground cumin


Input: 2 bay leaves


Input: 3 tablespoons chili powder


Input: 1 tablespoon fresh oregano, chopped, or 1 tablespoon, dried

1 tablespoon fresh oregano , chopped , or 1 tablespoon , dried

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

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Input: 1 jalapeno pepper, cored, deveined and finely chopped

1 jalapeno pepper , cored , deveined and finely chopped

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

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Input: 1 cup chopped celery


Input: 1 large sweet red pepper, cored, deveined and coarsely chopped

1 large sweet red pepper , cored , deveined and coarsely chopped

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

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Input: 2 tablespoons chopped garlic


Input: 2 cups coarsely chopped onions


Input: 2 pounds turkey meat, white and dark combined

2 pounds turkey meat , white and dark combined

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

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Input: 1 tablespoon olive oil


Input: 1/2 pound spaghetti


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound linguine


Input: Freshly grated Parmesan cheese


Input: 3 tablespoons extra-virgin olive oil


Input: 1 clove garlic, minced


Input: 2 tablespoons dry breadcrumbs


Input: 1 cup heavy cream


Input: 1/2 cup finely chopped basil leaves (no stems)

1/2 cup finely chopped basil leaves ( no stems )

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

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Input: Pinch of dried red pepper flakes

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove garlic, minced


Input: 2/3 cup finely chopped fresh tomato

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

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Input: 1 pound zucchini, in fine julienne

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

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Input: 6 sun-dried tomatoes, in fine slivers

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup finely chopped onion


Input: 5 tablespoons extra-virgin olive oil


Input: 8 ounces tomato water (above)

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

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Input: Salt to taste


Input: 3 tablespoons light corn syrup


Input: 3 tablespoons sugar


Input: 21 ounces Greek yogurt


Input: 2 tablespoons sherry vinegar


Input: 2 tablespoons sherry vinegar


Input: 4 sprigs thyme


Input: 2 packets powdered gelatin, soaked in 1/2 cup water

2 packets powdered gelatin , soaked in 1/2 cup water

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 10 cloves garlic, lightly crushed

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

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Input: 1/2 bunch thyme


Input: Olive oil (about 1 1/2 quarts)

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

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NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Olive-oil-poached tomatoes


Input: Tomato water


Input: 1 stalk lemongrass, chopped


Input: 3 tablespoons sugar


Input: 1/2 cup vodka


Input: 12 large beefsteak tomatoes (not too ripe), halved and seeded

12 large beefsteak tomatoes ( not too ripe ) , halved and seeded

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

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Input: Salt and pepper


Input: 1 stalk lemongrass, peeled and chopped

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

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Input: 1 tablespoon sugar


Input: 2 tablespoons salt


Input: 20 plum tomatoes, chopped


Input: 2 cups hazelnuts, toasted, skinned and coarsely chopped

2 cups hazelnuts , toasted , skinned and coarsely chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon baking powder


Input: 1/8 teaspoon salt


Input: 3 eggs, room temperature, 1 lightly beaten

3 eggs , room temperature , 1 lightly beaten

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

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Input: 1 egg yolk, room temperature

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

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Input: 1 cup sugar


Input: 1 teaspoon vanilla extract


Input: 1 cup bittersweet chocolate, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon unsalted butter, for greasing cookie sheets

1 tablespoon unsalted butter , for greasing cookie sheets

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 3/4 cup flour


Input: 2 ounces bittersweet chocolate


Input: 1 tablespoon milk, plus an additional 1/4 cup for the chocolate dip

1 tablespoon milk , plus an additional 1/4 cup for the chocolate dip

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: 1/3 cup sugar


Input: 1/2 teaspoon vanilla extract


Input: 1 egg


Input: 4 tablespoons unsalted butter, plus 1 tablespoon for cookie sheets

4 tablespoons unsalted butter , plus 1 tablespoon for cookie sheets

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


Input: 1/8 teaspoon baking powder


Input: 1/2 teaspoon black peppercorns, cracked

1/2 teaspoon black peppercorns , cracked

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon ground allspice


Input: 1/8 teaspoon fresh ground pepper


Input: 7 tablespoons unsalted butter


Input: 1/4 cup sugar, plus 1/2 cup for dusting

1/4 cup sugar , plus 1/2 cup for dusting

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


Input: 1 egg, lightly beaten


Input: 2 tablespoons molasses


Input: 1 tablespoon grated lemon rind


Input: 1/2 cup flour


Input: 1 tablespoon ground ginger


Input: 1 teaspoon ground cinnamon


Input: 1 teaspoon baking soda


Input: 1/4 teaspoon salt


Input: 3/4 cup flour


Input: 1 tablespoon Sambuca or anisette


Input: 1 cup heavy cream, whipped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons sugar


Input: 2 cups espresso


Input: 4 sprigs fresh mint


Input: 1/4 cup fresh lemon juice


Input: 3 cups watermelon puree


Input: 1/3 cup superfine sugar


Input: 1 egg


Input: 1/2 teaspoon vanilla extract


Input: 1 tablespoon milk


Input: 1 tablespoon grated lemon rind


Input: 1/3 cup sugar


Input: 1/2 cup flour


Input: 1/8 teaspoon salt


Input: 1/8 teaspoon baking powder


Input: 4 tablespoons unsalted butter, plus 1 tablespoon for greasing cookie sheets

4 tablespoons unsalted butter , plus 1 tablespoon for greasing cookie sheets

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


Input: 2 cups water


Input: 1 cup sugar


Input: 1/4 teaspoon ground ginger


Input: 1/8 teaspoon ground nutmeg


Input: 1/8 teaspoon vanilla extract


Input: 6 large ripe peaches, pitted, coarsely chopped

6 large ripe peaches , pitted , coarsely chopped

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


Input: 3/4 cup sugar


Input: 1 1/2 cups fresh squeezed pink grapefruit juice, strained, chilled

1$1/2 cups fresh squeezed pink grapefruit juice , strained , chilled

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME O I-COMMENT O 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: 1/2 cup sugar


Input: 2 cups water


Input: 1 teaspoon ground cumin


Input: Chopped parsley for garnish


Input: 2 lemons, cut into wedges

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups water


Input: 1 cup sugar


Input: 3 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 eggs, beaten


Input: Panko or other bread crumbs

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


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup cocoa powder


Input: 4 ounces bittersweet chocolate, finely chopped

4 ounces bittersweet chocolate , finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pints blueberries


Input: 1 1/4-inch cinnamon stick


Input: 12 1-inch-thick medallions of lamb, cut from the rib, leg or loin

12 1-inch-thick medallions of lamb , cut from the rib , leg or loin

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

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

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


Input: 4 tablespoons nonfat yogurt


Input: Freshly ground black pepper


Input: 15 or 16-ounce can low-sodium white beans (Great Northern, white kidney)

15 or 16-ounce can low-sodium white beans ( Great Northern , white kidney )

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

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

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


Input: 1/2 jalapeno


Input: 1/2 teaspoon ground coriander


Input: 1 teaspoon ground cumin


Input: 14 ounce can no-salt-added crushed tomatoes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 ounce red onion to yield 2 tablespoons finely minced

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 cup frozen corn kernels


Input: 1 lime


Input: 10 sprigs cilantro to yield 1 tablespoon chopped

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: 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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon canola oil


Input: 1/3 to 1/2 cup boiling water

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 ounce bittersweet chocolate, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

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

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

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

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


Input: 2 large cloves garlic


Input: 4 cups confectioners' sugar


Input: 1 teaspoon baking powder


Input: 1/2 teaspoon salt


Input: 2 1/2 cups all-purpose flour


Input: 1/2 teaspoon vanilla extract


Input: 1/4 teaspoon lemon extract


Input: 2 1/2 cups cake flour


Input: 1 cup (2 sticks) unsalted butter, softened

1 cup ( 2 sticks ) unsalted butter , softened

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large eggs


Input: 1 cup milk


Input: 2 teaspoons minced garlic


Input: 3/4 cup red wine


Input: 1 3/4 cups granulated sugar


Input: 1 tablespoon olive oil


Input: 1 medium onion, thinly sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 1-and-a-half-inch-thick culotte steaks (or hanging tenderloin, filet mignon, or New York strip steaks), 7 to 8 ounces each

4 1-and-a-half-inch-thick culotte steaks ( or hanging tenderloin , filet mignon , or New York strip steaks ) , 7 to 8 ounces each

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

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 YesCAP YesCAP 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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons Dijon mustard


Input: 1/2 cup soft bread crumbs made from day-old bread

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons bottled horseradish, drained

3 tablespoons bottled horseradish , drained

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon unsalted butter


Input: 1 ounce Champag


Input: Orange twist


Input: 1 dash of fresh lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces of Cognac


Input: 1 ounce maraschino liqueur


Input: 1 ounce of Cointreau


Input: 1/4 cup dark brown sugar


Input: 1/3 cup maple syrup


Input: 1/4 teaspoon fine sea salt


Input: 3 large eggs, lightly beaten

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup heavy cream


Input: 2 tablespoons unsalted butter, melted

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: Optional shavings of Pecorino cheese

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


Input: 1 1/2 cups whole-grain farro


Input: 3 cups whole milk


Input: 1 1/2 cups whole-grain farro


Input: 2 teaspoons fine sea salt


Input: 1 bouquet garni (1 sprig rosemary, 1 sprig sage and 1 garlic clove tied together in cheesecloth)

1 bouquet garni ( 1 sprig rosemary , 1 sprig sage and 1 garlic clove tied together in cheesecloth )

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

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


Input: 6 tablespoons grated Pecorino cheese


Input: 1 to 1 1/2 cups vegetable broth

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch of red pepper flakes, crushed

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 basil leaves


Input: 3 cups cherry tomatoes, stemmed and halved

3 cups cherry tomatoes , stemmed and halved

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: 2 peeled garlic cloves, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 7 tablespoons extra-virgin olive oil


Input: 1/2 cup olive oil


Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 1 bunch watercress, about 6 ounces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 2 tablespoons finely chopped fresh basil or half the amount dried

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT B-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: 1/2 pound fusilli (''spirals'' or ''twists'')

1/2 pound fusilli ( ''spirals'' or ''twists'' )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 tablespoons red-wine vinegar


Input: 1 tablespoon Dijon-style mustard


Input: 1 small red onion, about 1/4 pound

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 head endive, about 1/4 pound

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 small heads lettuce, about 1 pound

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: 1 tablespoon finely minced garlic


Input: 1 teaspoon finely chopped, seeded and deveined hot green chili or 1/2 teaspoon dried hot red pepper flakes

1 teaspoon finely chopped , seeded and deveined hot green chili or 1/2 teaspoon dried hot red pepper flakes

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

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

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


Input: 20 small, pitted black olives, preferably imported

20 small , pitted black olives , preferably imported

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds red, ripe tomatoes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons olive oil


Input: 2 zucchini, about 1 pound

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound medium-size shrimp in the shell, about 34

1 pound medium-size shrimp in the shell , about 34

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups peeled, chopped peaches (about 3 medium)

3 cups peeled , chopped peaches ( about 3 medium )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 teaspoon ground cinnamon


Input: 1/2 cup buttermilk


Input: 1 teaspoon baking powder


Input: 1/2 cup light-brown sugar


Input: 1/2 teaspoon salt


Input: 1 cup chopped yellow onion


Input: 1 cup chopped walnuts


Input: 3/4 cup pomegranate syrup


Input: 1 tablespoon sugar


Input: 1/8 teaspoon ground cardamom


Input: 3 tablespoons unsalted butter, cut into small pieces

3 tablespoons unsalted butter , cut into small pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup unbleached white flour


Input: 1-pound organic chicken (or duck), boned and skinned by your butcher and cut into 10 pieces, or 2 pounds boneless, skinless chicken thighs

1-pound organic chicken ( or duck ) , boned and skinned by your butcher and cut into 10 pieces , or 2 pounds boneless , skinless chicken thighs

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

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

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


Input: 1/2 teaspoon salt


Input: 3 cloves finely chopped garlic


Input: 1/2 teaspoon sugar or to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup coconut milk


Input: 10 basil leaves


Input: 6 star anise pods


Input: 1 small tomato, cut into 1/2-inch dice

B-QTY B-COMMENT 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: Juice of 1 lemon


Input: 1 red bell pepper, cut into 1/2-inch dice

1 red bell pepper , cut into 1/2-inch dice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds large shrimp, peeled and deveined

1$1/2 pounds large shrimp , peeled and deveined

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon salt or to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon freshly ground black pepper or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 eggs, lightly beaten


Input: 1 1/2 pounds ground turkey


Input: 1 large onion, chopped

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


Input: 1 large clove garlic, minced, or 1 teaspoon minced garlic in oil

1 large clove garlic , minced , or 1 teaspoon minced garlic in oil

B-QTY O B-UNIT B-NAME I-COMMENT O I-COMMENT I-COMMENT B-QTY I-COMMENT O B-NAME 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 large red or yellow peppers or one of each, chopped

2 large red or yellow peppers or one of each , chopped

B-QTY B-COMMENT I-COMMENT O I-COMMENT B-NAME O 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 fresh oregano leaves or 1 teaspoon crushed, dried oregano

1 tablespoon fresh oregano leaves or 1 teaspoon crushed , dried oregano

B-QTY B-UNIT B-COMMENT B-NAME I-NAME B-COMMENT B-QTY I-COMMENT 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: 2 1/2 pounds tomatoes, peeled, seeded and chopped (or the equivalent of canned diced tomatoes, about 1 large and 1 small can)

2$1/2 pounds tomatoes , peeled , seeded and chopped ( or the equivalent of canned diced tomatoes , about 1 large and 1 small can )

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

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

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


Input: 2 pounds zucchini, cut into 3/4-inch cubes

2 pounds zucchini , cut into 3/4-inch cubes

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: 2 medium yellow onions, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cloves garlic, chopped


Input: 3 tablespoons olive oil


Input: 1 1/4 pounds boneless pork loin, cut into 1 1/2-inch pieces or 1 whole tenderloin

1$1/4 pounds boneless pork loin , cut into 1$1/2-inch pieces or 1 whole tenderloin

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

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

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


Input: 1 tablespoon red-wine vinegar


Input: 5 tablespoons olive oil, plus more for cooking

5 tablespoons olive oil , plus more for cooking

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon salt or to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons fresh thyme leaves


Input: 1 tablespoon imported sweet paprika


Input: 5 cloves garlic


Input: 1/4 cup minced fresh oregano leaves

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

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: 8 large Italian, Greek or French olives

8 large Italian , Greek or French olives

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

NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon anchovy paste


Input: 4 9- or 10-inch no-fat added flour tortillas

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Several sprigs fresh basil to yield 1/4 cup chopped

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 ears corn or 2 cups corn kernels

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds ripe tomatoes


Input: 2 teaspoons olive oil


Input: 16 ounces whole red peppers or 14 ounces chopped, ready-cut (4 cups)

16 ounces whole red peppers or 14 ounces chopped , ready-cut ( 4 cups )

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


Input: 6 ounces low-fat sausages


Input: 24 ladyfingers


Input: Whipping cream


Input: Butter for greasing pan


Input: 1 teaspoon vanilla extract


Input: 1 cup sugar


Input: 1/4 cup dark Puerto Rican rum

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 egg whites at room temperature

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 egg yolks


Input: 1 15-ounce can sweetened cream of coconut

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup water


Input: 1 1/2 envelopes unflavored gelatin


Input: 4 1-pound chickens


Input: 1 stick (4 ounces) butter

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: Tabasco to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup sherry-wine vinegar


Input: 1 cup Sauternes or sweet white wine

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon chili powder


Input: 1 tablespoon dry mustard


Input: 2 cloves garlic, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup Worcestershire sauce


Input: 1/2 cup honey


Input: 1 cup very finely chopped scallions, including green tops

1 cup very finely chopped scallions , including green tops

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons soft butter


Input: 1 teaspoon nutmeg


Input: 2 tablespoons sugar


Input: Salt and freshly ground white pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup all-purpose flour


Input: 2 cups half-and-half


Input: 6 large eggs at room temperature

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 to 12 ears fresh corn, enough to make 4 cups

6 to 12 ears fresh corn , enough to make 4 cups

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

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

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


Input: 2 tablespoons melted butter


Input: Whipped cream


Input: Whipped cream


Input: 1 tablespoon lemon juice


Input: 1/4 cup sugar


Input: 2 pints blueberries


Input: 1/4 cup water


Input: 3/4 cup sugar


Input: 1 1/2 cups milk


Input: 3/4 teaspoon salt


Input: 2 1/4 teaspoons baking powder


Input: 1 1/2 cups all-purpose flour


Input: 6 tablespoons butter


Input: 1/4 cup sugar


Input: 1 cup sliced strawberries


Input: 4 (or 8) slices of whole-grain bread, such as honey-wheat or wheat-berry

4 ( or 8 ) slices of whole-grain bread , such as honey-wheat or wheat-berry

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

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


Input: Additional salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup vegetable oil


Input: 1/2 cup olive oil


Input: 1 teaspoon chopped parsley


Input: 1 teaspoon chopped chives


Input: 2 tablespoons chopped fresh green coriander

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small shallot, diced

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


Input: Juice of half a lemon


Input: 1/4 teaspoon salt


Input: 1 egg yolk


Input: 4 tablespoons roasted pine nuts


Input: 3 tablespoons blanched Sugar Snap or English peas

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

NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons red seedless grapes, cut into small slivers

2 tablespoons red seedless grapes , cut into small slivers

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon diced chayote


Input: 2 tablespoons julienne strips of jicama

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon diced carrot


Input: 1 tablespoon diced yellow bell pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon diced red bell pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup skinned, smoked duck breast, cut into half-inch pieces (see note)

1 cup skinned , smoked duck breast , cut into half-inch pieces ( see note )

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

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

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


Input: 1 lime, cut into wedges

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 small Italian plum tomatoes, red and yellow if available, cut in half

12 small Italian plum tomatoes , red and yellow if available , cut in half

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

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

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


Input: 2 tablespoons lime juice


Input: 1 bunch of fresh marjoram


Input: 3/4 cup of extra-virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 or 4 small heads of other lettuces, such as green leaf, limestone, bibb or baby red

3 or 4 small heads of other lettuces , such as green leaf , limestone , bibb or baby red

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

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

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 head of radicchio


Input: 3 small heads of oak-leaf lettuce

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 hot green poblano chili


Input: 1 sweet yellow peppers


Input: 2 sweet red peppers


Input: 12 ears of fresh baby corn

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 lobsters, weighing 1 1/4 to 1 1/2 pounds each

2 lobsters , weighing 1$1/4 to 1$1/2 pounds each

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 1/4 lemon


Input: 3 ounces salted butter, cut into pieces

3 ounces salted butter , cut into pieces

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: 8 ounces fettucini


Input: 1 tablespoon Grey Poupon mustard


Input: 1/4 cup chopped shallots


Input: 1/4 cup walnuts, cut into quarters

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups julienne strips of green, red and yellow bell peppers, equal quantities of each

1$1/2 cups julienne strips of green , red and yellow bell peppers , equal quantities of each

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

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

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


Input: 4 tablespoons garlic oil (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: 1 large scallion, finely sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground white pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 3/4 cup peanut oil for deep-frying

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons large capers, drained

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and cayenne pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ounces unsweetened butter, broken into pieces

4 ounces unsweetened butter , broken into pieces

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-inch slice fresh ginger, peeled and finely grated

1 2-inch slice fresh ginger , peeled and finely grated

B-QTY B-COMMENT 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 NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 ounces heavy cream


Input: 3 ounces white Port


Input: 3 tablespoons minced shallots


Input: 3 tablespoons lemon juice


Input: 8 jumbo soft-shell crabs, cleaned

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 1/2 lemon (1 1/2 tablespoons)

Juice of 1/2 lemon ( 1$1/2 tablespoons )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


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 ounces sweet butter


Input: 2 hard-cooked eggs


Input: 1 cup freshly shelled peas


Input: 1 medium carrot, cut in julienne strips, 1 inch long

1 medium carrot , cut in julienne strips , 1 inch long

B-QTY I-COMMENT B-NAME O I-COMMENT I-COMMENT I-COMMENT I-COMMENT O B-QTY 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 medium leeks, cut in julienne strips, 1 inch long

2 medium leeks , cut in julienne strips , 1 inch long

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

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

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


Input: Salt to taste


Input: Freshly ground pepper to taste

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


Input: 1 cup fish stock, flavored with white wine

1 cup fish stock , flavored with white wine

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely chopped parsley


Input: 2 tablespoons finely chopped fresh mint

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon peanut oil


Input: 2 tablespoons finely chopped shallots


Input: 4 fillets of fresh salmon, about 6 ounces each

4 fillets of fresh salmon , about 6 ounces each

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon per omelet


Input: Scant amount of oil - approximately

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon water


Input: Salt and pepper to taste

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


Input: 4 eggs


Input: 2 large leek leaves (scallion leaves or chives may be substituted)

2 large leek leaves ( scallion leaves or chives may be substituted )

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

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

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


Input: 1 tablespoon unsalted butter, room temperature

1 tablespoon unsalted butter , room temperature

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup veal demi-glace (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: 1/2 cup Port wine


Input: 1 sprig fresh thyme, or 1 teaspoon dried thyme

1 sprig fresh thyme , or 1 teaspoon dried thyme

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 1 small onion, diced (1/4 cup)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 medium stalks celery, diced (3/4 cup)

2 medium stalks celery , diced ( 3/4 cup )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 medium carrot, scraped and diced (1/2 cup)

1 medium carrot , scraped and diced ( 1/2 cup )

B-QTY 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

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 slices bacon


Input: 6 ounces of goose-liver mousse (see note)

6 ounces of goose-liver mousse ( see note )

B-QTY B-UNIT O 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 tablespoon salad oil


Input: Salt and pepper as desired

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


Input: 4 quails, boned (approximately 3 ounces each)

4 quails , boned ( approximately 3 ounces each )

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


Input: Peanut oil for frying


Input: 4 6-ounce trimmed, skinless fillets of catfish, red snapper or striped bass

4 6-ounce trimmed , skinless fillets of catfish , red snapper or striped bass

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

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

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


Input: 1/2 teaspoon salt


Input: 1 teaspoon dry mustard


Input: 1/2 cup instant flour


Input: Peanut oil for frying


Input: Flour for dusting


Input: 1 tablespoon salt


Input: 10 tablespoons cold water


Input: 8 tablespoons flour


Input: 3 ounces sharp white Cheddar cheese, cut into 24 strips, 1 1/4 by 1/4 by 1/4 inch each

3 ounces sharp white Cheddar cheese , cut into 24 strips , 1$1/4 by 1/4 by 1/4 inch each

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

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

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


Input: 24 thin strips fresh hot green or jalapeno pepper

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 24 fresh okra pods, about 2 1/2 inches long (about 1/2 pound)

24 fresh okra pods , about 2$1/2 inches long ( about 1/2 pound )

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

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

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


Input: 1 1/2 teaspoons cider vinegar


Input: 1/4 cup finely chopped scallions


Input: 1/2 teaspoon salt


Input: 2 tablespoons peanut oil


Input: 1 tablespoon very finely chopped hot green or jalapeno pepper

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Input: 1 1/2 tablespoons chopped fresh mint


Input: 2 tablespoons chopped fresh parsley


Input: 1 medium tomato, peeled, seeded and finely chopped

1 medium tomato , peeled , seeded and finely chopped

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Input: 12 to 24 drops Tabasco (optional)

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Input: 1/2 teaspoon sugar


Input: 1/8 teaspoon red pepper flakes


Input: 2 2-inch sprigs fresh tarragon


Input: 2 2-inch sprigs fresh thyme


Input: 1 1/2 cups fish stock (or half water and half chicken stock)

1$1/2 cups fish stock ( or half water and half chicken stock )

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Input: 3 medium cloves garlic, chopped

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Input: 1 medium tomato, peeled, seeded and chopped

1 medium tomato , peeled , seeded and chopped

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Input: 2 tablespoons instant flour (Wondra)

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Input: 1/4 cup chopped celery


Input: 1/2 cup chopped onion


Input: 1 ounce raw shelled peanuts, blanched 10 seconds in boiling water to remove skins

1 ounce raw shelled peanuts , blanched 10 seconds in boiling water to remove skins

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Input: 1 tablespoon bacon fat


Input: 1 1/2 tablespoons peanut oil


Input: Freshly ground black pepper to taste

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Input: Salt to taste


Input: 1 1/2 cup light olive oil


Input: 4 green onions or scallions, chopped, to yield 4 tablespoons

4 green onions or scallions , chopped , to yield 4 tablespoons

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Input: 1 small bunch fresh coriander, chopped, to yield 4 tablespoons

1 small bunch fresh coriander , chopped , to yield 4 tablespoons

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Input: 1/2 cup lemon juice


Input: 1 tablespoon paprika


Input: 1 teaspoon cayenne


Input: 1/2 teaspoon saffron filaments, chopped fine

1/2 teaspoon saffron filaments , chopped fine

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Input: 2 tablespoons aniseed, pan-toasted and crushed

2 tablespoons aniseed , pan-toasted and crushed

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Input: 1 2-inch piece of ginger root, peeled and sliced

1 2-inch piece of ginger root , peeled and sliced

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Input: 4 cloves garlic, peeled


Input: 6 squab, about 1 pound each

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Input: 1/4 cup finely chopped parsley


Input: 1/2 cup finely chopped green onions

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Input: 1 pound fresh medium shrimp


Input: 1 pound lump crab meat


Input: 2 teaspoons dry vermouth


Input: 1 tablespoon Worchestershire sauce


Input: Juice of 2 lemons


Input: 1/2 cup (1/4 pound) butter

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Input: 3 cloves garlic, chopped fine

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Input: 1 teaspoon ground white pepper


Input: 1 teaspoon ground black pepper


Input: 1 tablespoon salt


Input: 1 teaspoon ground red pepper


Input: 4 10 to 12 ounce fillets of redfish or other fresh, firm saltwater fish

4 10 to 12 ounce fillets of redfish or other fresh , firm saltwater fish

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Input: Hot red pepper flakes to taste

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Input: 2 or 3 tablespoons Chinese sesame oil

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Input: 1 pound 2 ounces tiny new potatoes

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Input: Freshly ground black pepper to taste

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Input: 4 medium-large ripe tomatoes, coarsely chopped

4 medium-large ripe tomatoes , coarsely chopped

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Input: 1/2 cup chopped cilantro


Input: 4 scallions, chopped


Input: 1/2 teaspoon dry mustard


Input: 4 tablespoons rice vinegar


Input: 4 tablespoons extra-virgin olive oil


Input: 1 1/2 pounds tuna or swordfish


Input: 1 pound bay or sea scallops (if sea scallops are very large, cut them in half)

1 pound bay or sea scallops ( if sea scallops are very large , cut them in half )

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Input: 3/4 pound farfalle or bow-tie pasta

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Input: 1/4 teaspoon red hot pepper flakes

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