Input: 4 tablespoons butter, softened


Input: Kosher salt, to taste


Input: 1 tablespoon extra-virgin olive oil


Input: 4 beefsteaks, 6 ounces each

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup white vinegar


Input: 2 teaspoons minced fresh parsley


Input: 1 teaspoon salt


Input: 1/2 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 green bell pepper, diced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tomato, seeded and diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 white onion, diced


Input: 4 beefsteaks, about 6 ounces each

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons grated orange or lemon rind

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium onion, sliced


Input: 1 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 bay leaves


Input: 3 sprigs fresh rosemary, or 1 teaspoon dried

3 sprigs fresh rosemary , or 1 teaspoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup fresh sage, chopped, or 2 tablespoons dried

1/3 cup fresh sage , chopped , or 2 tablespoons dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup sugar


Input: 1/4 cup fresh oregano, chopped, or 1 tablespoon dried

1/4 cup fresh oregano , chopped , or 1 tablespoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dry Italian red wine

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup extra-virgin olive oil, preferably Tuscan

1/2 cup extra-virgin olive oil , preferably Tuscan

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup Amaretto cookies or dry macaroons

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 lemon, juiced


Input: 1 1/2 to 2 pounds ripe peaches, blanched, peeled and pits removed

1$1/2 to 2 pounds ripe peaches , blanched , peeled and pits removed

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

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

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


Input: 1 teaspoon vanilla extract


Input: 4 to 5 navel oranges (enough for 1 cup of juice), plus oranges for serving shells (see note)

4 to 5 navel oranges ( enough for 1 cup of juice ) , plus oranges for serving shells ( see note )

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

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

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

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


Input: 1 quart milk


Input: 1/4 teaspoon vanilla extract


Input: 2 cups heavy cream


Input: 4 egg yolks


Input: 2 cups milk


Input: 1 cup sugar


Input: 1 tablespoon fresh lemon juice


Input: 4 ripe bananas


Input: 2 tablespoons fresh lemon juice


Input: 1/2 cup sugar


Input: 2 cups yogurt


Input: 1 cup heavy cream


Input: 3 egg yolks


Input: 1 bunch fresh mint leaves (about 1 cup), washed, dried and chopped

1 bunch fresh mint leaves ( about 1 cup ) , washed , dried and chopped

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

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


Input: 1 cup heavy cream


Input: 1 pound small figs (you may use green or black)

1 pound small figs ( you may use green or black )

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

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

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


Input: 1 cup pistachio nuts, shelled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 inch vanilla bean split or 1 teaspoon vanilla extract

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons nam pla, or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup minced cilantro or mint leaves

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: 3 cups milk


Input: 3/4 cup sugar


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 teaspoon sugar


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 nam pla, or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon lime juice, or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 to 2 pounds medium-to-large shrimp, peeled

1$1/2 to 2 pounds medium-to-large shrimp , peeled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup fresh or canned coconut milk

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 turmeric


Input: 1 teaspoon ground dried cilantro


Input: 1 teaspoon sugar


Input: 1 tablespoon curry powder, or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon minced hot chili, or crushed red pepper flakes, or to taste

1 teaspoon minced hot chili , or crushed red pepper flakes , or to taste

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

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

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


Input: 1 tablespoon minced galangal or ginger

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced garlic


Input: 1 cup minced onion


Input: 2 tablespoons peanut or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup roughly chopped Thai or other basil or mint

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons peanut or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced garlic


Input: 1 teaspoon minced hot chilies, or crushed red pepper flakes, or to taste

1 teaspoon minced hot chilies , or crushed red pepper flakes , or to taste

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

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

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


Input: 12 ounces rice stick noodles


Input: 1/4 cup minced cilantro leaves


Input: 2 tablespoons nam pla


Input: 1 tablespoon minced lime leaves or zest

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 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 3-pound chicken, cut into serving pieces

1 3-pound chicken , cut into serving pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 stalks lemongrass


Input: 1/2 cup minced shallot


Input: 1 teaspoon minced hot chili, or crushed red pepper flakes, or to taste

1 teaspoon minced hot chili , or crushed red pepper flakes , or to taste

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

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

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


Input: 1 tablespoon minced galangal or ginger

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced garlic


Input: 2 tablespoons peanut or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons nam pla (fish sauce), or to taste

2 tablespoons nam pla ( fish sauce ) , or to taste

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

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

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


Input: 6 to 8 ounces roughly chopped oyster mushrooms

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 1 lime


Input: 1/4 cup minced cilantro leaves


Input: 2 teaspoons minced lime leaves or lime zest

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 or 4 small hot chilies, minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 nickel-size slices ginger


Input: 1 tablespoon Dijon mustard


Input: 1 1/2 tablespoons horseradish, more to taste

1$1/2 tablespoons horseradish , more to taste

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 tablespoon white wine vinegar


Input: 1 tablespoon sour cream


Input: Sea salt to taste


Input: 1 clove garlic, crushed


Input: 6 cups chicken stock


Input: 3 stalks lemon grass


Input: 2 tablespoons salt-packed or brined capers

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup olive oil, plus more for beets and frying capers

1/4 cup olive oil , plus more for beets and frying capers

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

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

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


Input: 1 lemon, cut into wedges

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds small beets, trimmed and scrubbed

1$1/2 pounds small beets , trimmed and scrubbed

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: Sea salt and freshly ground pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove garlic, crushed


Input: 4 fillets striped bass (about 2 pounds)

4 fillets striped bass ( about 2 pounds )

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons olive oil, plus more for frying

2 tablespoons olive oil , plus more for frying

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: Freshly ground pepper to taste

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


Input: 6 tablespoons olive oil


Input: 1 tablespoon finely chopped parsley


Input: 2 tablespoons salt-packed or brined capers

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons finely chopped shallots


Input: 3 tablespoons dry white wine


Input: 1 teaspoon tomato paste


Input: 1 tablespoon finely chopped fresh tarragon, or 1/2 tablespoon dried tarragon

1 tablespoon finely chopped fresh tarragon , or 1/2 tablespoon dried tarragon

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

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

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


Input: 1 medium-size eggplant, about 1 pound

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 medium-size tomatoes, about 1 pound

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: Salt to taste if desired

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


Input: 1/2 teaspoon oregano


Input: 1/2 teaspoon rosemary


Input: 2 teaspoons finely minced garlic


Input: 3 tablespoons heavy cream


Input: 2 tablespoons olive oil


Input: 3/4 cup fresh or canned chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons butter


Input: 1 or 2 leeks, about 3/4 pound

B-QTY O B-RANGE_END 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: 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 boneless, skinless loins of lamb, about 1 1/2 pounds trimmed weight

2 boneless , skinless loins of lamb , about 1$1/2 pounds trimmed weight

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

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


Input: 1/2 cup fresh or canned chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons tomato paste


Input: 1 tablespoon julienne orange zests


Input: 1 tablespoon butter


Input: 1 pint brussels sprouts


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 tablespoons butter


Input: 1/2 cup finely chopped white onions

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons sesame seeds


Input: 1/4 teaspoon ground cumin


Input: 1/4 cup port wine


Input: 1/4 cup red wine, like burgundy

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: 1/2 cup finely chopped onions


Input: 2 cups orange sections with membrane removed

B-QTY B-UNIT 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: 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 tablespoon vegetable oil


Input: 2 pork tenderloins, about 1 pound each

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup water


Input: 1 tablespoon red wine vinegar


Input: 1/2 cup dry red wine


Input: A 1-inch piece fresh ginger, sliced

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 shallots, coarsely chopped


Input: 4 tablespoons unsalted butter


Input: 1 teaspoon brown sugar


Input: 1 tablespoon chopped fresh thyme


Input: 1 tablespoon olive oil


Input: 1/4 cup capers, drained


Input: 1 1/2 pounds salmon fillet, in one or two pieces

1$1/2 pounds salmon fillet , in one or two pieces

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: 20 sage leaves


Input: 2 halibut steaks about 1 inch thick (about 1 3/4 pounds)

2 halibut steaks about 1 inch thick ( about 1$3/4 pounds )

B-QTY B-NAME O 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 YesPAREN YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons olive oil


Input: 2 medium onions, chopped

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


Input: 1 clove garlic, minced


Input: 1 1/2 cups red wine


Input: 1 1/2 cups fish or chicken stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons tomato puree


Input: 1/4 cup ground walnuts


Input: Freshly ground pepper


Input: 1/4 cup pitted oil-cured olives


Input: 2 cups heavy cream


Input: 3 lemons


Input: 3 tablespoons butter


Input: 20 cloves garlic (from about 2 heads), peeled and lightly crushed

20 cloves garlic ( from about 2 heads ) , peeled and lightly crushed

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

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

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


Input: 2 cups half-and-half


Input: 1 tablespoon olive oil


Input: 2 cups milk


Input: Kosher salt and freshly ground black pepper

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon chopped fresh sage


Input: 1 tablespoon chopped garlic


Input: 1 1/2 cups water


Input: Salt to taste if desired

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


Input: 1 tablespoon butter


Input: 2 pounds pork loin, seasoned to taste, larded with fatback and tied

2 pounds pork loin , seasoned to taste , larded with fatback and tied

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

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

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


Input: 1 tablespoon flour


Input: 4 small artichokes, about 1/2 pound each

4 small artichokes , about 1/2 pound each

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

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Input: 2 tablespoons chopped parsley


Input: 4 Buttered Artichoke Bottoms (see recipe)

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

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Input: 1/2 cup heavy cream


Input: 1/4 pound medium egg noodles


Input: 2 quarts boiling water


Input: 4 tablespoons butter


Input: 1/4 cup dry white wine


Input: 2 tablespoons chopped shallots


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

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

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

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Input: 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 red sweet peppers, about 3/4 pound

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

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Input: 8 boneless, skinless chicken breast halves

8 boneless , skinless chicken breast halves

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

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Input: About 12 slices toasted round of French bread rubbed with garlic

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

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Input: Minced parsley for garnish


Input: 2 large tomatoes, peeled, seeded and diced, or 2 canned tomatoes, well drained and diced

2 large tomatoes , peeled , seeded and diced , or 2 canned tomatoes , well drained and diced

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

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Input: 1 or 2 teaspoons tomato puree (not paste), if needed

1 or 2 teaspoons tomato puree ( not paste ) , if needed

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

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Input: Pinch of leaf thyme


Input: 1 bay leaf


Input: 3 sprigs parsley


Input: 1 cup hot veal stock or hot water

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

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Input: 3 shallots, minced


Input: 1 cup dry white wine


Input: 1/2 pound mushrooms, coarsely chopped

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

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Input: 12 to 15 small white onions

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

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Input: 4 tablespoons unsalted butter


Input: 1 1/2 tablespoons flour


Input: 2 cloves garlic, minced


Input: Salt and black pepper


Input: 1/2 cup olive oil, or as needed

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

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Input: 3/4 cup sweet cream


Input: 2 1/2 pounds well trimmed veal shoulder, cut in 2-inch pieces

2$1/2 pounds well trimmed veal shoulder , cut in 2-inch pieces

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

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Input: 1 tablespoon flour


Input: 1 cup beef stock, or as needed

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

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Input: 1 bay leaf


Input: 1 medium size onion, finely chopped

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

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Input: 1 stalk celery, finely chopped

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

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Input: 1 tablespoon sweet paprika


Input: 1 large carrot, scraped and minced

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

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Input: 6 tablespoons butter


Input: 3 cloves finely minced garlic


Input: Salt and pepper


Input: 6 tablespoons olive oil


Input: 3 thin slices mozzarella cheese, finely diced

3 thin slices mozzarella cheese , finely diced

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

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Input: 3 tablespoons Parmesan cheese


Input: 6 slices prosciutto, finely minced

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

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Input: 1 to 1 1/2 cups white wine

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

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Input: 1/2 to 3/4 cup veal or chicken stock

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

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Input: 5 tablespoons butter


Input: Lemon juice, to taste


Input: 2 cups cooked rice


Input: 2 2-to-3-pound calves' hearts


Input: Salt and black pepper


Input: 2 cups minced parsley


Input: 1 cup finely minced onion


Input: 2 tablespoons grated lemon rind


Input: Tomato puree or sour cream (optional)

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

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Input: 6 veal scaloppines (1 to 1 1/2 pounds), pounded thin by butcher

6 veal scaloppines ( 1 to 1$1/2 pounds ) , pounded thin by butcher

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

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Input: 6 tablespoons breadcrumbs


Input: 1/4 cup finely minced parsley


Input: 3 tablespoons flour


Input: 2 tablespoons sugar


Input: lemon juice to taste


Input: 1/2 cup white raisins, soaked in warm water

1/2 cup white raisins , soaked in warm water

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

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Input: 1 bay leaf


Input: 6 cloves


Input: 2 tablespoons butter


Input: 2 large onions, sliced


Input: 1 tablespoon pickling spices


Input: 1 large carrot, scraped and sliced

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

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Input: 4 slices bacon


Input: 8 peppercorns


Input: 2 bay leaves


Input: 8 cloves


Input: 2 teaspoons salt


Input: 3 cups wine vinegar (approximately)

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

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Input: 3 cups water (approximately)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 large onion, sliced

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


Input: 1/2 pound salt pork for larding

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

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Input: 5 pound rump of beef (top or bottom round can be used but they are not quite as good)

5 pound rump of beef ( top or bottom round can be used but they are not quite as good )

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

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Input: 1/2 teaspoon black pepper


Input: Vinegar, optional and to taste

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

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Input: 1 teaspoon salt


Input: 1 teaspoon thyme


Input: 1 bay leaf


Input: 3 to 4 cups water


Input: 1 large clove garlic, minced

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

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Input: 1 can tomatoes, drained and chopped

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

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Input: 2 cups (12 ounces) lentils

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

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Input: 1 large onion, chopped

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


Input: 1 large carrot, scraped and diced

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

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Input: 1 1/2 cups heavy sweet cream


Input: 2 pounds meaty lamb ribs


Input: 1 to 1 1/2 cup water


Input: 2 cups boiling lamb stock or water

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

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Input: 1 teaspoon cinnamon


Input: 1/4 cup seedless raisins


Input: 16 dried apricot halves


Input: 4 fresh Cornish hens, 1 1/4 to 1 1/2 pounds each, with giblets

4 fresh Cornish hens , 1$1/4 to 1$1/2 pounds each , with giblets

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

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Input: 1 large bunch parsley with stems, washed and drained

1 large bunch parsley with stems , washed and drained

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

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Input: 1 cup (2 sticks) unsalted butter

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Input: 2 to 3 teaspoons salt as needed

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

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Input: 1/2 cup hot water


Input: 6 tablespoons butter


Input: 1/2 teaspoon cinnamon (or more, to taste)

1/2 teaspoon cinnamon ( or more , to taste )

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

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Input: 1 tablespoon tomato paste


Input: 1 16-ounce can tomatoes, drained, juice reserved

1 16-ounce can tomatoes , drained , juice reserved

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

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Input: 1/4 teaspoon pepper


Input: 1 teaspoon salt, or to taste

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

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Input: 2 teaspoons lemon juice, or to taste

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

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Input: 2 pounds lean lamb, cubed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium onions, chopped

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


Input: 1 teaspoon paprika


Input: 1 teaspoon salt, or to taste

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

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Input: 1/4 teaspoon black pepper


Input: 1 green pepper, chopped


Input: 2 medium onions, chopped

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


Input: 1 teaspoon salt, or to taste

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

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Input: 1/2 teaspoon pepper


Input: 8 ripe tomatoes, peeled, seeded and chopped (or the equivalent, canned)

8 ripe tomatoes , peeled , seeded and chopped ( or the equivalent , canned )

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

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


Input: 1/4 teaspoon ground nutmeg


Input: 1 pound ground lamb


Input: 1/4 pound butter


Input: 2 large eggplants


Input: 1 cup canned chickpeas, drained and rinsed

1 cup canned chickpeas , drained and rinsed

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

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Input: 1 teaspoon oregano


Input: 2 cups hot water


Input: 1/2 teaspoon ground allspice


Input: 1/2 teaspoon black pepper


Input: 2 tablespoons olive oil


Input: 4 lamb shanks


Input: 2 medium onions, sliced

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


Input: 2 teaspoons salt, or to taste

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

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Input: 1/4 cup olive oil


Input: 1/3 cup minced fresh dill, or 2 tablespoons dried dill weed

1/3 cup minced fresh dill , or 2 tablespoons dried dill weed

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

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Input: 1 1/2 cups yogurt


Input: 1/2 cup minced onion


Input: 1 leg of lamb, 7 to 8 pounds, boned, rolled and tied

1 leg of lamb , 7 to 8 pounds , boned , rolled and tied

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

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Input: 1 teaspoon dried dill weed, or 1 tablespoon fresh

1 teaspoon dried dill weed , or 1 tablespoon fresh

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

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Input: Salt, pepper and butter to taste

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

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Input: 1/2 teaspoon thyme


Input: Juice of 2 lemons


Input: 1/4 cup olive oil


Input: 3 eggs


Input: Juice of 1 lemon


Input: 1 clove garlic, crushed


Input: Minced parsley


Input: 1 teaspoon salt, or to taste

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

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Input: 1/4 cup long-grain rice


Input: 6 cups defatted lamb broth (made from lamb bones and scraps)

6 cups defatted lamb broth ( made from lamb bones and scraps )

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

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


Input: 1/3 cup fine egg noodles, well broken up

1/3 cup fine egg noodles , well broken up

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

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Input: Sesame oil for garnishing


Input: 1 teaspoon brown bean sauce (available in oriental groceries)

1 teaspoon brown bean sauce ( available in oriental groceries )

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

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Input: 1/2 teaspoon chili paste with garlic (available in oriental groceries)

1/2 teaspoon chili paste with garlic ( available in oriental groceries )

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


Input: 1/4 cup chicken stock or water

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup plus 1/2 teaspoon peanut oil

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1/4 teaspoon pepper


Input: 1 teaspoon sake or dry sherry

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

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Input: 1/4 teaspoon sugar


Input: 1/2 teaspoon cornstarch


Input: 1 teaspoon soy sauce


Input: 1 pound green beans


Input: 1/2 pound ground lamb


Input: 1 cup hot coffee with sugar and cream

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

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Input: 1/4 cup peanut oil


Input: Rind of a large, fragrant orange, cut into eighths (white pulp removed)

Rind of a large , fragrant orange , cut into eighths ( white pulp removed )

B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-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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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 large onions, sliced into thin rings

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

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Input: Salt to taste


Input: 3/4 pound lean raw lamb


Input: 2 tablespoons Sichuan peppercorns (ordinary black peppercorns, crushed, may be substituted)

2 tablespoons Sichuan peppercorns ( ordinary black peppercorns , crushed , may be substituted )

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

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


Input: 2 hot red chili peppers


Input: 1 cup hot coffee with sugar and cream

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

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Input: 4 cups hot stock (lamb or chicken) or water

4 cups hot stock ( lamb or chicken ) or water

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 6 black peppercorns


Input: 1 teaspoon salt


Input: 1 onion, sliced (optional)

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

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Input: 2 tablespoons canola oil


Input: 1/2 teaspoon minced garlic


Input: 8 anchovy fillets, roughly chopped

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

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Input: 2 tablespoons rice wine


Input: 1/4 cup chicken broth


Input: 2 teaspoons Vietnamese fish sauce


Input: Cooked white rice, optional

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


Input: 1 leg of lamb, 7 to 8 pounds, boned, rolled and tied

1 leg of lamb , 7 to 8 pounds , boned , rolled and tied

B-QTY 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

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Input: 3 tablespoons butter mixed with 3 tablespoons chopped parsley

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

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Input: 1 carrot, sliced


Input: 1 pound gai lan, rinsed and trimmed

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

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Input: 2 tablespoons yellow Chinese chives cut into 1-inch strips

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

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Input: 4 eggs, beaten with a pinch of salt

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

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Input: 3 tablespoons finely minced Virginia ham, or other smoked ham

3 tablespoons finely minced Virginia ham , or other smoked ham

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

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Input: 3 ounces finely chopped pork shoulder

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: Freshly ground white pepper


Input: 1 tablespoon canola oil


Input: 1 teaspoon fish sauce


Input: 1 tablespoon finely minced anchovy


Input: 8 eggs, cracked into a bowl

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

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Input: 2 tablespoons butter


Input: 1 garlic clove, peeled


Input: Freshly ground pepper to taste


Input: Salt to taste, if desired

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon anchovy paste


Input: 6 tablespoons vegetable oil


Input: 1 teaspoon finely minced garlic


Input: 2 tablespoons Dijon-style mustard


Input: 3 tablespoons red-wine vinegar


Input: Freshly ground pepper to taste


Input: 1/4 cup red-wine vinegar


Input: 4 red, ripe tomatoes, about 2 pounds

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

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Input: 4 to 6 small zucchini, about 1 pound, trimmed

4 to 6 small zucchini , about 1 pound , trimmed

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

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Input: 1 bunch scallions, trimmed


Input: 4 hard-cooked eggs, cut lengthwise into quarters

4 hard-cooked eggs , cut lengthwise into quarters

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

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Input: 1/4 cup finely chopped parsley


Input: 1 teaspoon finely minced garlic


Input: 2 tablespoons plus 1/2 cup olive oil

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

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Input: 1 teaspoon ground cumin


Input: 1/4 teaspoon dried hot red pepper flakes

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

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Input: 1/4 pound snow peas


Input: 1 firm, unblemished green pepper, about 6 ounces

1 firm , unblemished green pepper , about 6 ounces

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

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Input: 1 cup finely chopped red onion

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

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Input: 4 ears fresh corn


Input: 1 firm, unblemished red pepper, about 1/2 pound

1 firm , unblemished red pepper , about 1/2 pound

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

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Input: Salt to taste if desired


Input: 1 cup rice, preferably converted (not instant)

1 cup rice , preferably converted ( not instant )

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

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Input: 4 cups water


Input: Freshly ground white pepper to taste

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

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Input: 1 pound raw shrimp in the shell

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

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Input: 2 tablespoons white-wine vinegar


Input: 1 bay leaf


Input: 1 1/2 pounds fresh mussels, about 1 quart, well scrubbed

1$1/2 pounds fresh mussels , about 1 quart , well scrubbed

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

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Input: 2 to 3 tablespoons flying fish roe to garnish

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

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Input: 1 large red onion, thinly sliced

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

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Input: Flour for dredging


Input: About 1/4 cup vegetable oil


Input: About 1/4 cup of sesame oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 soft-shell crabs, cleaned

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


Input: 1 clove garlic, peeled and left whole

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

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Input: 1 jalapeno chili, left whole

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

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Input: 1/2 ounce fresh ginger, cut in julienne

1/2 ounce fresh ginger , cut in julienne

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

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Input: 2 cups ponzu (Japanese citrus sauce)

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

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Input: 1 1/2 cups light soy sauce


Input: 1 small bunch fresh coriander leaves, chopped

1 small bunch fresh coriander leaves , chopped

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

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Input: 1 cup sake


Input: 1 large scallion, thinly sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


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: 4 ounces unsalted butter, chopped in pieces

4 ounces unsalted butter , chopped in pieces

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

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Input: Coarse salt and cayenne pepper to taste

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

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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

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Input: 3 ounces heavy cream


Input: 3 tablespoons fresh lime juice


Input: 3 ounces white port


Input: 3 tablespoons minced shallots


Input: Parsley or basil leaves for garnishing

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Flour for dredging


Input: 3 tablespoons peanut oil


Input: Milk for dipping


Input: 8 hotel or 12 prime crabs, cleaned

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

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Input: Peanut oil for deep frying

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


Input: 1 tablespoon chopped fresh basil


Input: 1 to 2 drops lemon juice (optional)

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

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Input: 2 medium leeks


Input: 1 teaspoon chopped parsley


Input: 1/4 pound chilled, unsalted butter, cut into small cubes

1/4 pound chilled , unsalted butter , cut into small cubes

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

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Input: Cayenne pepper to taste


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 2 tomatoes, peeled, seeded and diced

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

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Input: 2 tablespoons olive oil


Input: 1 shallot, finely chopped


Input: 1/2 clove garlic, chopped (any green part removed)

1/2 clove garlic , chopped ( any green part removed )

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

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Input: 1 teaspoon bijol (optional, see note)

1 teaspoon bijol ( optional , see note )

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

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Input: 1 tablespoon cornstarch or yuca starch

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

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Input: 1 teaspoon butter at room temperature

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

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Input: 1/2 teaspoon salt


Input: 2 cups precooked white cornmeal


Input: 3 cups (approximately) vegetable oil

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Input: 2 cups water


Input: 3 tablespoons vegetable oil


Input: 1 tomato, peeled, seeded and chopped

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

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Input: 3 garlic cloves, minced


Input: 1 teaspoon cumin powder


Input: 1/4 teaspoon paprika


Input: Salt and freshly ground pepper to taste

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

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Input: 4 1/2 cups cake flour, sifted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon salt


Input: 1/2 bay leaf


Input: 1 garlic clove, crushed


Input: 1/4 pound skinless, boneless chicken

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

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Input: 1 medium-sized potato


Input: 1 large onion, chopped

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


Input: 2 tablespoons brandy


Input: 1 teaspoon vanilla


Input: 1 1/2 cups sugar


Input: 9 eggs, separated


Input: 2 cups sweet butter at room temperature, plus butter for greasing cake pan

2 cups sweet butter at room temperature , plus butter for greasing cake pan

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

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Input: Butter for greasing cake pan

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


Input: 10 eggs, separated


Input: 2 teaspoons powdered cinnamon


Input: 1 pound cake (see recipe)

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Input: 7 ounces unsweetened shredded coconut


Input: 3 cups water


Input: 2 cinnamon sticks


Input: 2 cups sugar


Input: 9 ounces raisins


Input: 1/2 green pepper, chopped


Input: 1 cup water


Input: 2 pounds lean flank steak


Input: 1 1/3 cups sherry


Input: Salt to taste


Input: 1/4 teaspoon cayenne pepper


Input: 1/4 pound queso blanco (white cheese), crumbled

1/4 pound queso blanco ( white cheese ) , crumbled

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

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Input: 6 ounces beer


Input: 1 onion, chopped


Input: 1 teaspoon powdered cumin


Input: 1 teaspoon paprika


Input: Freshly ground pepper to taste


Input: 1 tomato, peeled, seeded and chopped

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

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Input: Salt to taste


Input: 1 tablespoon vegetable oil


Input: 1 medium-size onion, chopped


Input: 6 medium-size red potatoes


Input: 3 cups (approximately) vegetable oil for frying

3 cups ( approximately ) vegetable oil for frying

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

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Input: Salt to taste


Input: 1 1/2 pounds frozen yuca


Input: 3 pounds frozen yuca


Input: 3 green plantains


Input: 1 1/2 pounds lean stew beef, cut into bite-sized cubes

1$1/2 pounds lean stew beef , cut into bite-sized cubes

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

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Input: 2 tablespoons coarse salt


Input: Papri Fresh


Input: 6 quarts water


Input: 10 sprigs fresh cilantro


Input: 5 scallions


Input: 6 large garlic cloves, peeled and crushed

6 large garlic cloves , peeled and crushed

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

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Input: 1 1/2 pounds oxtail, usually sold in 2-inch-long pieces

1$1/2 pounds oxtail , usually sold in 2-inch-long pieces

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

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Input: Salt to taste


Input: 1 tablespoon vegetable oil


Input: 2 ounces water


Input: 2 ounces white wine vinegar


Input: 1 tablespoon minced hot red or green chilies (or to taste)

1 tablespoon minced hot red or green chilies ( or to taste )

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

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Input: 1 tomato, peeled, seeded and minced

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

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Input: 1/4 cup minced fresh coriander


Input: 7 scallions, white parts only, minced

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

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Input: Chopped cilantro for garnish


Input: About 1 1/2 pounds boneless chicken thighs, or 2 pounds thighs with bones

About 1$1/2 pounds boneless chicken thighs , or 2 pounds thighs with bones

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

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Input: 1/2 cup fresh or canned chicken broth

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

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Input: 1 bay leaf


Input: 1/4 teaspoon dried thyme


Input: 1/4 teaspoon dried hot red pepper flakes

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

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Input: Finely chopped parsley for garnish


Input: 4 cloves garlic, peeled


Input: 1 small onion, quartered

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


Input: 1 tablespoon fresh oregano, or 1 teaspoon dried

1 tablespoon fresh oregano , or 1 teaspoon dried

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons ground cumin


Input: 1/4 teaspoon cayenne, or to taste

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

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Input: Pinch ground cloves


Input: Salt and pepper


Input: 1 tablespoon peanut or other oil

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

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Input: 2 tablespoons freshly squeezed lime juice

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

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Input: 2 tablespoons orange juice, preferably freshly squeezed

2 tablespoons orange juice , preferably freshly squeezed

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

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Input: 1/2 cup dry white wine


Input: 1/4 cup red-wine vinegar


Input: 1 tablespoon finely minced garlic


Input: 1 chicken, 3 pounds, cut into quarters

1 chicken , 3 pounds , cut into quarters

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

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Input: Salt to taste


Input: Freshly ground pepper to taste


Input: 2 small eggplants, about 1 1/4 pounds total

2 small eggplants , about 1$1/4 pounds total

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

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Input: 1 large onion, about 1/2 pound, peeled

1 large onion , about 1/2 pound , peeled

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

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Input: 2 small tomatoes, about 1/2 pound total

2 small tomatoes , about 1/2 pound total

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

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Input: 2 tablespoons olive oil


Input: Freshly ground black pepper, to taste

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

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Input: 1/4 teaspoon kosher salt


Input: 1/2 teaspoon dried thyme


Input: 1 16-ounce can stewed tomatoes

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


Input: 3 tablespoons currants


Input: 1/3 cup blanched toasted almonds


Input: 1 2-pound boned leg of lamb, butterflied

1 2-pound boned leg of lamb , butterflied

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

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Input: 1 cup plain low-fat yogurt


Input: 2 large limes


Input: 1 broiler chicken, about 3 1/2 pounds, cut into 12 pieces

1 broiler chicken , about 3$1/2 pounds , cut into 12 pieces

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

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


Input: 1/4 cup butter


Input: 1 medium-size onion, diced

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


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

1 clove garlic , minced ( green part removed )

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

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Input: 1 stalk celery, chopped


Input: 1 1/2 teaspoons curry powder


Input: 1 clove garlic, peeled and crushed

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

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Input: 1 medium-size green pepper, cored, seeded and diced

1 medium-size green pepper , cored , seeded and diced

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

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Input: 1 teaspoon salt


Input: 1/4 teaspoon freshly ground black pepper

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

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Input: 1/4 cup flour


Input: 2 tablespoons fresh coriander, chopped

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

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Input: 1/2 cup yogurt


Input: 1 teaspoon ground cumin seed


Input: 1 teaspoon ground fennel seed


Input: 1 teaspoon ground coriander


Input: 1/2 teaspoon turmeric


Input: 1 tablespoon chopped parsley


Input: 3 tablespoons finely chopped scallions


Input: 1 teaspoon cumin seeds


Input: 2 pounds shrimp


Input: 1 ancho chile


Input: 1 large onion


Input: 3 tablespoons vegetable oil


Input: 1 tablespoon sea or kosher salt

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

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Input: 2 1/2 cups lukewarm water


Input: 5 to 6 cups unbleached white bread flour

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

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Input: 1/3 whole nutmeg, grated


Input: 2 teaspoons dry yeast


Input: 1 teaspoon whole black peppercorns


Input: 2 inches of a cinnamon stick

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

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Input: 1 teaspoon whole cloves


Input: 1 teaspoon whole black cumin seeds

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

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Input: 1 tablespoon cardamom seeds


Input: 1 teaspoon canola oil


Input: 2 tablespoons crushed cumin seeds


Input: 1 teaspoon cracked black pepper


Input: 4 teaspoons grainy Dijon mustard


Input: 1 teaspoon kosher salt


Input: 4 8-ounce pork chops


Input: 2 teaspoons fresh lemon juice


Input: Freshly ground pepper to taste

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


Input: 1 teaspoon kosher salt


Input: 1 tablespoon olive oil


Input: 8 medium carrots, peeled and cut into 1-inch-by-2-inch sticks

8 medium carrots , peeled and cut into 1-inch-by-2-inch sticks

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

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Input: 1 tablespoon finely chopped Italian parsley

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

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Input: 2 teaspoons olive oil


Input: 1 medium clove garlic, peeled and minced

1 medium clove garlic , peeled and minced

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

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Input: 1 tablespoon ground cumin


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

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

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

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Input: 3 15 1/2-ounce cans chickpeas, drained and rinsed

3 15$1/2-ounce cans chickpeas , drained and rinsed

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

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Input: 2 tablespoons Champagne vinegar


Input: Freshly ground pepper to taste

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


Input: 1 1/2 teaspoons kosher salt


Input: 1/2 teaspoon Dijon mustard


Input: 1 cup whole almonds


Input: Oil for deep-frying


Input: Confectioners' sugar


Input: 2 cups all-purpose flour


Input: Pinch salt


Input: 1/3 cup firmly packed light brown sugar

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

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Input: 11 tablespoons chilled unsalted butter, diced

11 tablespoons chilled unsalted butter , diced

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

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Input: 2 egg yolks, lightly beaten

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

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Input: 12 ounces frozen raspberries, thawed

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

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Input: 1/4 cup granulated sugar


Input: 1 tablespoon cornstarch


Input: 2 teaspoons cumin seeds


Input: 1/4 cup orange juice


Input: 1/2 teaspoon ground ginger


Input: 8 tablespoons unsalted butter, melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups milk


Input: 3 medium Granny Smith apples, peeled, cored and cut into 1/4-inch dice

3 medium Granny Smith apples , peeled , cored and cut into 1/4-inch dice

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

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Input: 1/2 teaspoon ground cloves


Input: 1 3/4 cups flour


Input: 3 packages dry yeast


Input: 1/2 cup warm water


Input: Pinch of sugar


Input: 1 3/4 cups raisins


Input: 4 cups all-purpose flour


Input: 1/4 teaspoon salt


Input: 1 tablespoon cinnamon


Input: 6 large eggs, separated

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


Input: 1 cup unsalted butter, softened

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 7-ounce packages sweetened coconut flakes

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

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Input: 1/4 teaspoon salt


Input: 3 1/2 cups all-purpose flour


Input: 3/4 cup cold water


Input: 8 1/2 cups flour


Input: 1 cup milk


Input: 2 tablespoons caraway seeds


Input: Finely grated zest of 2 oranges

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

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Input: 1 cup unsalted butter, softened

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups sugar


Input: 1 large egg, lightly beaten

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

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Input: 1 1/4 cups butter, chilled


Input: 1 teaspoon salt


Input: 1 teaspoon baking soda


Input: 1 pound light brown sugar, sifted

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

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Input: 2 tablespoons sugar


Input: 2 tablespoons water


Input: 2 cups sweet white wine, preferably a pear-flavored table wine, or use a Johannisberg riesling or an imported Sauternes

2 cups sweet white wine , preferably a pear-flavored table wine , or use a Johannisberg riesling or an imported Sauternes

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

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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: 1/3 cup toasted hazelnuts


Input: 2 tablespoons lemon juice


Input: 4 tablespoons hazelnut liqueur


Input: 1/2 cup dry white wine


Input: 2 tablespoons finely chopped shallots


Input: 1/4 cup coarsely chopped roasted hazelnuts

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

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Input: 1/2 pound plus 2 tablespoons butter

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Input: 2 red peppers, approximately 1/2 pound each, or slightly less

2 red peppers , approximately 1/2 pound each , or slightly less

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

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Input: 1/2 cup chopped or shredded edible flower petals or fresh herbs such as chives or parsley

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

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Input: 1 cup lemon-hazelnut butter sauce (see recipe)

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

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Input: Freshly ground pepper to taste

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


Input: Salt to taste if desired

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


Input: 1 tablespoon butter at room temperature

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

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Input: 4 pieces skinless, boneless salmon, each cut into equal-size squares or rectangles and each weighing about 1/2 pound

4 pieces skinless , boneless salmon , each cut into equal-size squares or rectangles and each weighing about 1/2 pound

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

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Input: Freshly ground pepper to taste

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


Input: Salt to taste if desired

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


Input: 1/4 teaspoon vinegar, preferably balsamic vinegar or red-wine vinegar

1/4 teaspoon vinegar , preferably balsamic vinegar or red-wine vinegar

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

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Input: 1 tablespoon dry white wine


Input: Freshly ground pepper to taste


Input: Salt to taste if desired


Input: 1/2 teaspoon vinegar, preferably balsamic or malt vinegar

1/2 teaspoon vinegar , preferably balsamic or malt vinegar

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

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Input: 2 tablespoons finely chopped shallots


Input: 1 tablespoon finely minced garlic


Input: 1 1/2-inch sprig fresh rosemary or 1/2 teaspoon dried

1$1/2-inch sprig fresh rosemary or 1/2 teaspoon dried

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

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Input: 1/2 cup dry white wine


Input: 1 1/2 cups heavy cream


Input: 1 tablespoon flour


Input: 1 1/2 tablespoons butter


Input: 2 yellow peppers, approximately 1/2 pound each or slightly less

2 yellow peppers , approximately 1/2 pound each or slightly less

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

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Input: Small cutout rectangles or diamonds of fresh green or red peppers for garnish, optional

Small cutout rectangles or diamonds of fresh green or red peppers for garnish , optional

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

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Input: 3/4 cup roasted red pepper puree (see recipe)

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

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Input: 1 2/3 cups roasted yellow pepper sauce (see recipe)

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

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Input: 3 tablespoons melted butter


Input: 4 cloves peeled roasted garlic


Input: 16 cut-to-order rectangles of phyllo pastry, each measuring about 6 by 8 inches

16 cut-to-order rectangles of phyllo pastry , each measuring about 6 by 8 inches

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

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Input: 1/4 teaspoon coarsely cracked black peppercorns

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

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Input: 3/4 teaspoon finely chopped fresh rosemary or half that amount dried

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

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Input: 1 tablespoon finely chopped shallots


Input: 1 teaspoon corn, peanut or vegetable oil

1 teaspoon corn , peanut or vegetable oil

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

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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: 4 lamb chops cut from a rack of lamb, the meaty portion of each chop about 1 inch thick (see step 1)

4 lamb chops cut from a rack of lamb , the meaty portion of each chop about 1 inch thick ( see step 1 )

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

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

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

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


Input: 1/2 cup grated Cheddar cheese


Input: 2 large scallions, thinly sliced

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

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Input: 1 to 1 1/2 pounds fresh Italian sausage

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

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Input: 4 cups seedless grapes


Input: 2 teaspoons balsamic vinegar or lemon juice, or to taste

2 teaspoons balsamic vinegar or lemon juice , or to taste

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

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Input: 1 1/2 cups yellow cornmeal


Input: 3 tablespoons unsalted butter


Input: 3 eggs, separated


Input: 1 cup milk


Input: 2 tablespoons all-purpose flour


Input: 1/4 teaspoon freshly ground pepper


Input: 1 1/2 teaspoons baking powder


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

3 cups chicken broth , homemade or low-sodium canned

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

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Input: 8 cups shiitake mushrooms in 1-inch pieces

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

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Input: 2 1/2 teaspoons kosher salt


Input: 3 cups water


Input: 1/2 teaspoon cayenne pepper


Input: 1 1/2 teaspoons ground cumin


Input: 2 jalapeno peppers, seeded and minced

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

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Input: 2 medium onions, peeled and diced

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

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Input: 3 cups carrots, cut into 1/4-inch dice

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

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Input: 2 tablespoons olive oil


Input: 2 1/2 pounds boneless skinless chicken thighs, cut in 1-inch cubes

2$1/2 pounds boneless skinless chicken thighs , cut in 1-inch cubes

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

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Input: 2 1/2 teaspoons kosher salt


Input: Freshly ground pepper to taste


Input: 1 1/2 pounds green beans, trimmed

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

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Input: 2 pounds small red potatoes, thinly sliced

2 pounds small red potatoes , thinly sliced

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

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Input: 3/4 cup toasted pine nuts


Input: 3/4 cup freshly grated Parmesan cheese

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

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Input: 2 cups packed fresh basil leaves

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

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Input: 3/4 cup plus 2 tablespoons olive oil

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups heavy cream


Input: 5 teaspoons kosher salt


Input: Freshly ground pepper to taste

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


Input: 1 1/2 pounds lasagne noodles


Input: 8 cups 1-inch-square bread cubes, from good country-style bread

8 cups 1-inch-square bread cubes , from good country-style bread

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 8 ounces goat cheese


Input: 2 tablespoons coarsely chopped Italian parsley

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

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Input: 3 10-ounce packages frozen lima beans

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

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Input: 1/2 cup heavy cream


Input: Freshly ground pepper to taste


Input: 1 teaspoon dried thyme


Input: 7 tablespoons olive oil


Input: 4 1/2 pounds plum tomatoes, cored and halved lengthwise

4$1/2 pounds plum tomatoes , cored and halved lengthwise

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

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Input: 2 1/2 teaspoons kosher salt


Input: 1 tablespoon chopped Italian parsley


Input: 2 1/2 pounds jumbo shrimp, shelled and deveined

2$1/2 pounds jumbo shrimp , shelled and deveined

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

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Input: 1 cup coarse fresh bread crumbs

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

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Input: 1/2 pound thinly sliced prosciutto, trimmed of excess fat, cut across into thirds

1/2 pound thinly sliced prosciutto , trimmed of excess fat , cut across into thirds

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME O I-COMMENT I-COMMENT I-COMMENT I-COMMENT O 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: 1/4 teaspoon cayenne pepper


Input: 4 pounds sweet potatoes (about 6 medium), peeled and cut into 1/8-inch-thick slices

4 pounds sweet potatoes ( about 6 medium ) , peeled and cut into 1/8-inch-thick slices

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 I-COMMENT I-COMMENT

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

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Input: 3 1/2 teaspoons kosher salt


Input: Freshly ground pepper to taste

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Input: 3 medium red onions, peeled and thinly sliced

3 medium red onions , peeled and thinly sliced

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Input: 1 1/2 cups white wine


Input: 1/4 cup Sherry


Input: 1/4 cup fresh lemon juice


Input: 1 teaspoon crushed pepper flakes


Input: 1/4 cup plus 1 tablespoon olive oil

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Input: Salt and freshly ground pepper to taste

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Input: 1/2 teaspoon ground cumin


Input: 6 tablespoons olive oil


Input: 4 tablespoons coarsely chopped fresh coriander

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Input: 2 tablespoons red-wine vinegar


Input: 2 hard-boiled eggs, peeled and quartered

2 hard-boiled eggs , peeled and quartered

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Input: 2 teaspoons finely chopped garlic


Input: 2 ripe avocados


Input: 4 ripe plum tomatoes


Input: 1 medium-size red onion, cut into thin slices

1 medium-size red onion , cut into thin slices

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Input: 4 tablespoons freshly chopped coriander or parsley

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Input: 1/8 teaspoon red hot pepper flakes

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Input: 2 cups vegetable oil


Input: 3 tablespoons olive oil


Input: 2 garlic cloves


Input: Salt to taste


Input: 2 green plantains


Input: 4 tablespoons chopped fresh coriander or basil

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Input: 2 tablespoons fresh lime juice


Input: 4 ripe plum tomatoes, skinned, seeded and diced small

4 ripe plum tomatoes , skinned , seeded and diced small

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Input: 1 tablespoon chopped garlic


Input: 1 tablespoon chopped fresh oregano or 2 teaspoons dried

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Input: 2 tablespoons flour


Input: 2 tablespoons butter


Input: 2 tablespoons olive oil


Input: Salt and freshly ground pepper to taste

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Input: 4 skinless, boneless chicken breast halves

4 skinless , boneless chicken breast halves

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Input: Freshly ground pepper to taste

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Input: 1/8 teaspoon salt


Input: 2 tablespoons rice vinegar


Input: 1/2 of a 28-ounce can of no-salt-added tomatoes

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Input: 2 tablespoons plus 1 teaspoon flour

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Input: 1/2 cup nonfat buttermilk


Input: 4 cleaned soft-shell crabs


Input: 1 teaspoon toasted sesame oil


Input: 12 ounces new potatoes


Input: 16 ounces whole broccoli or 8 ounces ready-cut broccoli florets (3 1/2 to 4 cups)

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

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Input: 1 large scallion


Input: 2 teaspoons toasted sesame oil


Input: 1/4 teaspoon sugar


Input: 2 medium cloves garlic


Input: 1/2 teaspoon ground cumin


Input: 1/8 teaspoon crushed red pepper flakes

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Input: Pan spray


Input: 2 tablespoons water


Input: 2 tablespoons finely chopped shallots


Input: 1/2 pound butter, at room temperature

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Input: 2 tablespoons red-wine vinegar


Input: 7 ounces sweetened shredded coconut


Input: 3 egg whites


Input: 1 cup sugar


Input: 3 ounces semisweet chocolate, melted and cooled to room temperature

3 ounces semisweet chocolate , melted and cooled to room temperature

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Input: Confectioners' sugar, for dusting


Input: 1 2/3 cups almonds (8 ounces)

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Input: 1 cup sugar


Input: 3 egg whites


Input: Salt and freshly ground pepper to taste

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Input: 3 cups (15 ounces) almonds

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Input: 3 pounds ripe tomatoes


Input: 2/3 cup extra-virgin olive oil


Input: 1/4 cup chopped fresh basil leaves

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Input: 1 tablespoon chopped fresh marjoram or oregano

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Input: 1/8 cup balsamic vinegar


Input: Salt and freshly ground black pepper

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Input: Salt and freshly ground black pepper to taste

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Input: 6 halves of chicken breasts, boneless, with skin and wing joint

6 halves of chicken breasts , boneless , with skin and wing joint

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Input: Juice of 1 lemon


Input: 3 cloves garlic, peeled and sliced thin

3 cloves garlic , peeled and sliced thin

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Input: 6 shallots, peeled and sliced thin

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Input: 1/4 cup Italian parsley leaves


Input: 1 tablespoon honey