Input: 1/4 cup nuoc mam (Vietnamese fish sauce)

1/4 cup nuoc mam ( Vietnamese fish sauce )

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Input: Juice of 3 limes or 2 lemons

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Input: 1 small fresh red chili pepper, minced (ends and seeds removed), or 1 teaspoon crushed dried red pepper flakes

1 small fresh red chili pepper , minced ( ends and seeds removed ) , or 1 teaspoon crushed dried red pepper flakes

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Input: 1 tablespoon safflower or corn oil

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Input: 1 tablespoon safflower or corn oil

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Input: 1 teaspoon toasted sesame oil


Input: 25 green zebra tomatoes


Input: 1 clove garlic


Input: 1 teaspoon white pepper


Input: 1 teaspoon olive oil


Input: 1 bunch fresh oregano


Input: 6 ounces feta cheese


Input: 8 ounces fresh ricotta cheese


Input: 1 egg


Input: 10 to 15 anchovy fillets


Input: 1 1/2 cup parsley leaves, washed and left wet

1$1/2 cup parsley leaves , washed and left wet

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Input: 2 cloves garlic


Input: Zest and juice of 1 lemon

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Input: 3 tablespoons extra virgin olive oil

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

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Input: 2 tablespoons capers, with their liquid

2 tablespoons capers , with their liquid

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Input: 1 1/2 to 2 pounds swordfish steak, skin on

1$1/2 to 2 pounds swordfish steak , skin on

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Input: Salt and pepper


Input: 20 la-lot leaves or grape leaves, packed in brine

20 la-lot leaves or grape leaves , packed in brine

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Input: 1 pound lean ground beef


Input: 3 tablespoons minced shallots


Input: 1 1/2 tablespoons minced lemon grass or lemon zest

1$1/2 tablespoons minced lemon grass or lemon zest

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Input: 1 tablespoon minced garlic


Input: 2 teaspoons sugar


Input: 1 teaspoon salt


Input: 3/4 teaspoon fresh black pepper


Input: 10 bamboo skewers, soaked in cold water to cover for 1 hour

10 bamboo skewers , soaked in cold water to cover for 1 hour

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Input: 1 cup dry uncooked polenta


Input: 2 teaspoons kosher salt, plus more for seasoning

2 teaspoons kosher salt , plus more for seasoning

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Input: 3 ripe bananas, mashed


Input: 1 1/2 teaspoons vanilla extract


Input: 1 egg, lightly beaten


Input: 1/3 cup honey


Input: 1 1/4 cups whole-wheat flour


Input: 2 teaspoons baking powder


Input: 1/3 cup margarine, melted


Input: Juice from 2 lemons, about 5 tablespoons

Juice from 2 lemons , about 5 tablespoons

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Input: 1 tablespoon sugar


Input: 1 tablespoon chopped fresh cilantro, plus sprigs for garnish

1 tablespoon chopped fresh cilantro , plus sprigs for garnish

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Input: 1 tablespoon chopped fresh mint, plus sprigs for garnish

1 tablespoon chopped fresh mint , plus sprigs for garnish

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Input: 1 cup finely shredded cabbage


Input: 10 green zebra tomatoes


Input: 2 cups shredded, cooked chicken, cold

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Input: 1 teaspoon fresh minced chili pepper, more if desired

1 teaspoon fresh minced chili pepper , more if desired

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Input: 2 tablespoons Thai fish sauce


Input: 1/8 teaspoon white pepper


Input: 1 teaspoon kosher salt


Input: Vegetable oil cooking spray


Input: 2 shallots, peeled and minced

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Input: 4 ounces mushrooms, sliced


Input: 6 cups stemmed spinach


Input: 2 tablespoons dry bread crumbs


Input: Salt and freshly ground pepper to taste

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Input: 1 pound boneless leg of veal, cut into 8 2-ounce medallions

1 pound boneless leg of veal , cut into 8 2-ounce medallions

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Input: Freshly ground pepper to taste


Input: 4 artichoke hearts


Input: 2 teaspoons lemon juice


Input: 1 small onion, peeled and minced

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Input: 1/2 red bell pepper, stemmed, cored, deribbed and minced

1/2 red bell pepper , stemmed , cored , deribbed and minced

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Input: 2 teaspoons olive oil


Input: 6 tablespoons plain nonfat yogurt


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

2 cups chicken broth , homemade or low-sodium canned

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Input: Large pinch paprika


Input: 2 shallots, peeled and minced

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Input: 2 teaspoons olive oil


Input: Olive oil spray


Input: 2 tablespoons dry white wine


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

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

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Input: 1/4 cup minced parsley


Input: 3 cups domestic mushrooms, stemmed and thinly sliced

3 cups domestic mushrooms , stemmed and thinly sliced

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Input: 2 large shallots, peeled and minced

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Input: 3 cups shiitake mushrooms, stemmed and thinly sliced

3 cups shiitake mushrooms , stemmed and thinly sliced

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Input: 2 teaspoons olive oil


Input: 1/8 teaspoon freshly ground pepper, plus more to taste

1/8 teaspoon freshly ground pepper , plus more to taste

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Input: 7 baking potatoes, peeled


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

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Input: 1/4 cup lowfat milk


Input: 1/8 teaspoon salt, plus more to tast

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Input: 1/4 cup water


Input: 1 tablespoon olive oil


Input: Salt and freshly ground pepper to taste

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Input: 1 1/2 cups loosely packed basil leaves

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

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Input: 2 cloves garlic, peeled


Input: 1 large shallot, peeled and chopped

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Input: 2 tablespoons minced fresh thyme or 2 teaspoons dried

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Input: 1 baking potato, peeled and cut into 1/4-inch cubes

1 baking potato , peeled and cut into 1/4-inch cubes

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

7 cups vegetable or chicken broth , homemade or low-sodium canned

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Input: 8 ounces dried cannellini beans, soaked overnight in water

8 ounces dried cannellini beans , soaked overnight in water

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Input: 1 clove garlic, peeled and minced

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Input: 1 small leek (white part only), cleaned and finely chopped

1 small leek ( white part only ) , cleaned and finely chopped

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

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Input: 2 teaspoons olive oil


Input: 1 small onion, peeled and finely chopped

1 small onion , peeled and finely chopped

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Input: Salt to taste


Input: 5 medium shiitake mushrooms


Input: 1/2 cup grated Parmesan cheese


Input: 1 pound okra, whole


Input: 1/2 cup minced parsley


Input: 4 teaspoons unsalted butter


Input: 1/4 cup diced shallots


Input: 1/2 cup diced carrots


Input: 1/2 cup diced celery


Input: 1/2 cup diced leek, white part only

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Input: 1/8 teaspoon chili powder


Input: 1 tablespoon lemon juice


Input: 1 teaspoon olive oil


Input: 3 tablespoons Champagne vinegar


Input: 2 2/3 cups julienned jicama, placed in a bowl of cold water and refrigerated

2$2/3 cups julienned jicama , placed in a bowl of cold water and refrigerated

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Input: 4 cups lowfat milk


Input: 8 cups frozen or fresh corn kernels

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

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Input: 1 tablespoon lime zest


Input: 1 cup finely shredded radicchio


Input: 2 teaspoons lime juice


Input: 1 tablespoon chopped chives


Input: 1/3 teaspoon freshly ground black pepper

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Input: 1 tablespoon chopped cilantro


Input: 12 sun-dried tomatoes, julienned


Input: 1 cup thinly sliced red bell pepper

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Input: 4 cups shredded Napa cabbage


Input: 1 tablespoon thinly sliced scallion greens

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Input: 1/8 teaspoon salt, plus more to taste

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Input: 1/8 teaspoon crushed red pepper flakes

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon water


Input: 1/8 teaspoon cracked black pepper


Input: 2 1/2 teaspoons olive oil


Input: 1/2 teaspoon grated orange rind


Input: 1 cup steamed shucked mussels


Input: Salt and freshly ground black pepper

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

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Input: Several fresh basil leaves for garnish

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

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Input: 1 1/2 tablespoons lemon juice


Input: 1 tablespoon orange juice


Input: 1/2 teaspoon grated lemon rind


Input: 2 tablespoons butter


Input: 2 cloves garlic, finely minced

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Input: 1 1/2 cups heavy cream


Input: 4 tablespoons very finely minced fresh basil leaves

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Input: 1 teaspoon freshly grated orange rind

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Input: Salt and freshly ground black pepper

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

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Input: 1 pound fresh green fettuccine


Input: 2 tablespoons pine nuts


Input: 1 tablespoon minced fresh parsley


Input: 1 pint cherry tomatoes, quartered

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 tiny Nicoise olives


Input: 2 cups steamed, chilled, shucked mussels

2 cups steamed , chilled , shucked mussels

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Input: 2 cloves garlic, minced


Input: 1/2 cup extra-virgin olive oil


Input: 1 teaspoon anchovy paste


Input: 1 tablespoon Dijon mustard


Input: 1 tablespoon finely minced fresh coriander

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

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Input: 1/2 pound small new potatoes, peeled

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

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Input: 4 tablespoons white wine vinegar


Input: 1 tablespoon very finely minced sweet red peppers

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

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Input: 2 tablespoons finely minced fresh or canned jalapeno peppers

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Input: 1 tablespoon very finely minced scallions

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

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Input: 1 cup mayonnaise, preferably homemade

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

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Input: 48 single unbroken mussel shells, chilled

48 single unbroken mussel shells , chilled

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

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Input: 1 to 2 cups water (optional)

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Input: Freshly ground black pepper


Input: 2 tablepoons minced fresh parsley


Input: 48 steamed mussels, shucked and chilled

48 steamed mussels , shucked and chilled

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

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Input: 4 tablespoons finely minced shallots


Input: 4 cups dry white wine


Input: 4 tablespoons butter


Input: 6 pounds mussels


Input: 1 cup heavy cream


Input: 2 tablespoons fine granulated sugar


Input: 1/2 teaspoon vanilla extract


Input: 1 quart berries, washed, hulled and sprinkled with fine granulated sugar, if desired

1 quart berries , washed , hulled and sprinkled with fine granulated sugar , if desired

B-QTY B-UNIT 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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Input: 1 cup hot milk


Input: 1/2 cup sugar


Input: 1/8 teaspoon salt


Input: 4 egg yolks


Input: 1/8 teaspoon of baking soda have been added

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Input: 1/2 pound cream cheese at room temperature

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Input: 1/2 pound cottage cheese


Input: 1/8 teaspoon salt, or to taste

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Input: 1 cup heavy cream


Input: pink peppercorns


Input: 1/2 cup sugar


Input: 1 cup light corn syrup


Input: 4-ply cheesecloth soaked in ice water to which 1 tablespoon lemon juice and 1/8 teaspoon baking soda have been added

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

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Input: 5 tablespoons ice water


Input: 1 quart strawberries, washed and hulled

1 quart strawberries , washed and hulled

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Input: 1 fully baked 9-inch pie shell

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Input: 2 cups sifted pastry or cake flour

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

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Input: 1/2 teaspoon salt


Input: 1/2 cup (1 stick) butter

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

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Input: 3 tablespoons vegetable shortening or lard

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

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Input: 1/4 teaspoon salt


Input: 1 cup water


Input: 1 cup sugar


Input: 2 1/2 tablespoons cornstarch


Input: 2 tablespoons, approximately, imported mustard, preferably moutarde de Meaux

2 tablespoons , approximately , imported mustard , preferably moutarde de Meaux

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

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

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


Input: 1 pint strawberries, hulled, washed and halved

1 pint strawberries , hulled , washed and halved

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups rhubarb, cut into one-inch pieces

2 cups rhubarb , cut into one-inch pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 2 tablespoons butter cut into bits

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

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Input: 1 egg, beaten


Input: 1 1/2 cups sugar, or to taste

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

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Input: 3 tablespoons flour


Input: Pate brisee (see recipe)

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Input: 1 quart fresh strawberries, raspberries, blackberries or blueberries, washed and hulled if necessary

1 quart fresh strawberries , raspberries , blackberries or blueberries , washed and hulled if necessary

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


Input: 1 cup heavy cream


Input: 3 tablespoons finely chopped shallots


Input: 1/4 cup dry white wine


Input: 2 tablespoons butter


Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste


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: 1 pound thin veal slices, preferably from leg

1 pound thin veal slices , preferably from leg

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1/2 cup sour cream


Input: 1/2 cup heavy cream


Input: 2 teaspoons imported paprika


Input: 1/4 cup dry white wine


Input: Finely grated rind of 1 lemon

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound thin veal slices, preferably from leg

1 pound thin veal slices , preferably from leg

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

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Input: 1/4 cup finely chopped onions


Input: 2 tablespoons butter


Input: Freshly ground pepper to taste

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


Input: Salt to taste if desired

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


Input: 1 teaspoon vanilla


Input: 1 teaspoon baking powder


Input: 3/4 cup cake flour


Input: 4 eggs


Input: 3/4 cup potato starch or cornstarch

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup fine granulated sugar


Input: 1 cup confectioners' sugar


Input: 1 cup butter


Input: 1/4 pound butter


Input: Salt and pepper to taste

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


Input: 4 bunches broccoli


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: 1/2 teaspoon thyme


Input: 1/2 bay leaf


Input: 2 cups soft, fresh bread crumbs

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

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Input: 1/4 cup butter, melted


Input: 3 tablespoons kosher salt


Input: 1/8 teaspoon saltpeter


Input: 4 or more domestic ducks, jointed (see below)

4 or more domestic ducks , jointed ( see below )

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Leftover duck gravy, if any

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Reserved sausage (see above), sliced

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

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Input: Black pepper to taste


Input: 1 1/2 pounds sliced preserved duck meat (see below) or leftover roast duck meat

1$1/2 pounds sliced preserved duck meat ( see below ) or leftover roast duck meat

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

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

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


Input: 2 tablespoons chopped parsley


Input: 1/2 cup dry white wine


Input: 1/2 cup beef stock (from consomme, above) or duck stock (see below)

1/2 cup beef stock ( from consomme , above ) or duck stock ( see below )

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

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

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


Input: 1/2 cup tomato sauce


Input: 2 teaspoon salt


Input: 2 tablespoons duck fat or cooking oil

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

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Input: 1 1/2 pounds cubed raw pork or lamb (or 3/4 pound of each)

1$1/2 pounds cubed raw pork or lamb ( or 3/4 pound of each )

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

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


Input: 2 large onions, chopped

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


Input: 1 cup peeled tomatoes, chopped

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Input: 2 pounds garlic sausage (kielbasa or bauernwurst, for example)

2 pounds garlic sausage ( kielbasa or bauernwurst , for example )

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

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


Input: 1/4 cup salt pork, diced fine

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

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Input: Bouquet garni (1/2 teaspoon thyme, 1 bay leaf, 1 tablespoon chopped parsley stems, all tied in cheesecloth bag)

Bouquet garni ( 1/2 teaspoon thyme , 1 bay leaf , 1 tablespoon chopped parsley stems , all tied in cheesecloth bag )

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

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

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


Input: 1/2 cup olive oil


Input: 1/2 cup fresh coriander leaves (or fresh parsley), chopped

1/2 cup fresh coriander leaves ( or fresh parsley ) , chopped

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

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Input: 1/2 cup chopped scallions


Input: 1 clove garlic, crushed


Input: 1 carrot, quartered


Input: 1 medium onion, studded with 2 whole cloves

1 medium onion , studded with 2 whole cloves

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Input: 5 cups boiling water


Input: 1 pound dried Great Northern white beans

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Input: Salt and pepper to taste

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


Input: 3 pounds bay scallops (or sea scallops, quartered)

3 pounds bay scallops ( or sea scallops , quartered )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon dried thyme


Input: 1 1/2 cups fresh lime juice


Input: 3 1/2 to 4 quarts water (to cover barely)

3$1/2 to 4 quarts water ( to cover barely )

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

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NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 pound ground lean beef


Input: 3 egg whites


Input: 1 leek, shredded


Input: 1 carrot, shredded


Input: 3 quarts stock from preceding recipe

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

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Input: 1 teaspoon thyme


Input: 1/2 teaspoon savory


Input: 1/4 teaspoon blade mace


Input: 2 teaspoons salt


Input: 10 whole peppercorns


Input: 4 leeks


Input: 1 large onion, studded with 2 whole cloves

1 large onion , studded with 2 whole cloves

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 cup diced turnip


Input: 1 cup diced carrot


Input: 2 ribs celery, chopped coarse

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf, crumbled


Input: 2 pounds uncooked chicken parts (backs, necks, wings or drumsticks)

2 pounds uncooked chicken parts ( backs , necks , wings or drumsticks )

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

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


Input: 4 to 5 pounds beef bones (shin, neck o knuckle)

4 to 5 pounds beef bones ( shin , neck o knuckle )

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

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

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


Input: 2 pounds stewing beef, cubed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds stewing veal, cubed (or a veal knuckle bone)

1$1/2 pounds stewing veal , cubed ( or a veal knuckle bone )

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

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Input: 1/4 cup dark rum


Input: Grated peel of 1 lemon

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


Input: 4 eggs, well beaten


Input: 3/4 cup dried prunes, pitted

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

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Input: 1 cup guava paste (available at Spanish groceries)

1 cup guava paste ( available at Spanish groceries )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup brown sugar (unrefined, if possible)

1/4 cup brown sugar ( unrefined , if possible )

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

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Input: 1 teaspoon vanilla


Input: 1 teaspoon cinnamon


Input: 1/2 teaspoon salt


Input: 1 loaf high-quality sliced bread, crusts removed and cut into 1-inch squares

1 loaf high-quality sliced bread , crusts removed and cut into 1-inch squares

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

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


Input: 1 stick sweet butter, plus more for greasing the pan

1 stick sweet butter , plus more for greasing the pan

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 cups whole milk


Input: 1 3/4 cups sugar


Input: 2 pounds carrots, peeled and boiled whole until tender and cut into 1/2-inch rounds

2 pounds carrots , peeled and boiled whole until tender and cut into 1/2-inch rounds

B-QTY B-UNIT B-NAME O B-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT O 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: 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 teaspoon Worcestershire sauce


Input: 1 teaspoon dry mustard


Input: 1 cup tomato puree


Input: 3/4 cup white sugar


Input: 3/4 cup cider vinegar


Input: 3 yellow onions, cut into i-inch wedges and steamed until tender

3 yellow onions , cut into i-inch wedges and steamed until tender

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

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Input: 3 green peppers, cut into i-inch squares and steamed until tender

3 green peppers , cut into i-inch squares and steamed until tender

B-QTY B-NAME O O B-COMMENT I-COMMENT O B-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: Salt, freshly ground black pepper and chili pepper sauce to taste

Salt , freshly ground black pepper and chili pepper sauce to taste

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

YesCAP 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 cup tomato puree


Input: 1 pound dried pinto beans, soaked overnight and drained

1 pound dried pinto beans , soaked overnight and drained

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon fresh chili pepper, minced

1/2 teaspoon fresh chili pepper , minced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cloves garlic, minced


Input: 1 red pepper, minced


Input: 1 tablespoon capers, rinsed


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 red onion, minced

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


Input: 1 yellow onion, minced

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


Input: 3 tablespoons olive oil


Input: 1 tablespoon sun-dried tomatoes, chopped

1 tablespoon sun-dried tomatoes , chopped

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: 1 tablespoon cider vinegar


Input: 1/2 cup dry white wine


Input: 3 tablespoons olive oil


Input: 1 3 1/2-to-4 1/2 pound chicken, cut up

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup flour seasoned lightly with salt and freshly ground black pepper

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

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

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


Input: 1/2 cup olive oil


Input: 1 large onion, minced

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


Input: 2 shallots, minced


Input: 3 cloves garlic, minced


Input: 1 cup tomato puree, or crushed stewed tomatoes

1 cup tomato puree , or crushed stewed tomatoes

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

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Input: 1/2 cup green olives, chopped

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

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Input: 1/2 teaspoon salt


Input: 1/2 cup yogurt, for garnish

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

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Input: 3 cloves garlic, minced


Input: 1/4 teaspoon nutmeg


Input: 7 cups vegetable or chicken broth

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon ground cumin


Input: 2 cups grated potatoes


Input: 2 inches fresh ginger root, shredded

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 cups shredded carrots


Input: 2 teaspoons olive oil


Input: 2 large yellow onions, minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cloves garlic, minced


Input: 8 links bockwurst (weisswurst: white Germain sausage)

8 links bockwurst ( weisswurst: white Germain sausage )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 cups milk, or half and half

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt, white pepper and lemon juice, as desired

Salt , white pepper and lemon juice , as desired

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons butter


Input: 4 tablespoons flour


Input: 1 tablespoon (or more) fresh grated horseradish

1 tablespoon ( or more ) fresh grated horseradish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound white onions, peeled

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Input: 1 teaspoon dry mustard


Input: Juice of 1/2 lemon


Input: 1 large head cauliflower


Input: Salt and white pepper as desired

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Input: 4 tablespoons butter


Input: 2 large leeks


Input: Salt as desired


Input: 20 outer leaves romaine lettuce, approximately

20 outer leaves romaine lettuce , approximately

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Input: 2 tablespoons chopped fresh basil (or 1/2 teaspoon each ground cumin and coriander)

2 tablespoons chopped fresh basil ( or 1/2 teaspoon each ground cumin and coriander )

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Input: 1 clove garlic, minced


Input: 1 large shallot, minced

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


Input: 1 cup frozen kernel corn


Input: 4 tablespoons butter (or bacon fat)

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Input: 1 10-ounce package fresh spinach

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


Input: Salt as desired


Input: Pinch of red pepper flakes, plus 1 teaspoon sugar (or 1 teaspoon hot pepper jelly)

Pinch of red pepper flakes , plus 1 teaspoon sugar ( or 1 teaspoon hot pepper jelly )

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

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Input: Salt as desired


Input: 1 tablespoon chopped fresh coriander


Input: 1 tablespoon chopped fresh basil (or more, as desired)

1 tablespoon chopped fresh basil ( or more , as desired )

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Input: 4 tablespoons butter


Input: 1 tablespoon minced ginger


Input: Salt to taste if desired

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


Input: 1 pound carrots, peeled and cut crosswise

1 pound carrots , peeled and cut crosswise

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

1$1/2 cups fresh or canned chicken broth

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Input: 2 tablespoons currants


Input: 1 strip lemon peel


Input: 1/2 bay leaf


Input: 2 tablespoons butter


Input: 1 tablespoon finely chopped onion


Input: 1 cup long-grain rice


Input: 2 tablespoons corn, peanut or vegetable oil

2 tablespoons corn , peanut or vegetable oil

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

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Input: 2 tablespoons butter at room temperature

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Input: 2 tablespoons finely chopped shallots


Input: 2 tablespoons tarragon vinegar


Input: 2 tablespoons finely chopped parsley


Input: 1/2 cup finely shredded fresh basil

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

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Input: 1/4 cup white-wine vinegar


Input: 1/4 teaspoon dried hot red pepper flakes

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

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Input: 1/4 cup dry white wine


Input: Freshly ground pepper to taste

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


Input: Salt to taste if desired

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


Input: 1/2 teaspoon dried thyme


Input: 1 bay leaf


Input: 1 tablespoon finely minced garlic


Input: 4 tablespoons olive oil


Input: 3 ripe tomatoes, preferably plum tomatoes, about 1/2 pound

3 ripe tomatoes , preferably plum tomatoes , about 1/2 pound

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

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Input: 1/2 pound onions, peeled


Input: 1 pound sweet peppers, preferably a combination of red and green peppers

1 pound sweet peppers , preferably a combination of red and green peppers

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

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Input: 1/2 cup heavy cream


Input: 1 1/2 pounds medium-size shrimp


Input: Freshly ground pepper


Input: Salt to taste if desired

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


Input: 2 tablespoons finely chopped shallots


Input: 1/2 pound fresh mushrooms


Input: 1 tablespoon butter


Input: 1 1/4 pounds fresh green peas or one 10-ounce package frozen

1$1/4 pounds fresh green peas or one 10-ounce package frozen

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

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Input: 1 1/2 cups fine fresh bread crumbs

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

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Input: Freshly ground pepper to taste

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


Input: 4 fresh red, ripe tomatoes

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

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Input: 1 egg, well beaten


Input: 1/4 cup melted butter


Input: Salt to taste if desired

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


Input: Salt and freshly ground black pepper to taste

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

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Input: 4 small skinless, boneless fillets of sole or flounder

4 small skinless , boneless fillets of sole or flounder

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Input: 1 small bulb fennel, with leaves attached

1 small bulb fennel , with leaves attached

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Input: 1 bunch fresh carrots


Input: 8 ounces fresh mushrooms


Input: 4 tablespoons unsalted butter


Input: 2/3 cup dry vermouth


Input: 1/2 cup heavy cream


Input: About 3/4 cup flat and warm beer

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

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Input: 1/2 cup cold shortening


Input: 1 teaspoon salt


Input: 2 large jalapeno peppers, stemmed, seeded and finely diced

2 large jalapeno peppers , stemmed , seeded and finely diced

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

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Input: 1 teaspoon baking soda


Input: 1 large bunch arugula


Input: 1/2 cup crumbled Stilton or Gorgonzola cheese

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Input: 2 cups flour


Input: 4 1/2 teaspoons baking powder


Input: 1/2 cup walnuts, coarsely chopped

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Input: 2 stalks celery


Input: 2 Red Delicious apples


Input: 2 to 3 tablespoons Calvados


Input: 1 tablespoon honey


Input: 1 extra-large egg yolk, at room temperature

1 extra-large egg yolk , at room temperature

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

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Input: 3 tablespoons fresh lemon juice


Input: 1/2 cup corn oil


Input: Pinch of salt


Input: 6 scallions, green parts only, sliced on the diagonal into 1/4-inch pieces

6 scallions , green parts only , sliced on the diagonal into 1/4-inch pieces

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

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Input: 8 tablespoons unsalted butter, cut into chunks

8 tablespoons unsalted butter , cut into chunks

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

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Input: 2 teaspoons Chinese fermented black beans

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

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Input: 1 teaspoon light soy sauce


Input: 1 chicken, about 3 pounds

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

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Input: 1/2 cup bourbon


Input: 1 1/2 teaspoons dried thyme, crumbled

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

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Input: 2 to 3 pinches cayenne (optional)

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

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Input: 3 shallots, peeled and thinly sliced

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

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Input: 1/4 cup vegetable oil


Input: Salt and freshly ground black pepper to taste

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

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Input: 1 cup sake


Input: 3 tablespoons minced fresh ginger


Input: 4 8-ounce salmon steaks, cut about 1-inch thick

4 8-ounce salmon steaks , cut about 1-inch thick

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

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Input: 2 tablespoons corn oil


Input: 1 cup heavy cream


Input: 1/2 cup whole pecan halves


Input: 1 cup plus 2 tablespoons sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 egg yolks


Input: 1 3/4 cups milk


Input: 1/2 cup cream


Input: 1 vanilla bean, split


Input: Zest of 1 orange


Input: 1 stick cinnamon


Input: 5 whole cloves


Input: 5 whole black peppercorns, crushed

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

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Input: Zest of 1 lemon


Input: 3 tablespoons creme de cassis


Input: 3 tablespoons Chambord liqueur


Input: 1 bottle French Burgundy, Bordeaux or California pinot noir

1 bottle French Burgundy , Bordeaux or California pinot noir

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

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Input: 1 bottle vintage port


Input: 12 large egg yolks


Input: 3 1/2 cups heavy cream


Input: 4 tablespoons cardamom pods, lightly crushed

4 tablespoons cardamom pods , lightly crushed

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

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Input: 1 cup sugar


Input: 1 1/2 cups milk


Input: 6 large egg yolks


Input: 1/2 cup finely chopped fresh galangal (about 3 ounces unchopped); available at Asian markets

1/2 cup finely chopped fresh galangal ( about 3 ounces unchopped ) ; available at Asian markets

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

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Input: 1/2 cup sugar


Input: 1 1/4 cups heavy cream


Input: 1 3/4 cups milk


Input: 1/4 cup fresh lemon juice


Input: 3/4 cup sugar


Input: 1 cup milk


Input: 1 cup buttermilk


Input: 1 cup heavy cream


Input: 6 large egg yolks


Input: 18 oil-cured black olives, halved and pitted

18 oil-cured black olives , halved and pitted

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Input: 16 anchovies or strips of canned piquillo pepper, or some of each

16 anchovies or strips of canned piquillo pepper , or some of each

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Input: 1 teaspoon herbes de Provence


Input: 1 bay leaf


Input: 2 1/2 to 3 cups all-purpose flour

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

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Input: 2 pounds yellow onions, sliced paper-thin

2 pounds yellow onions , sliced paper-thin

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

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Input: 5 tablespoons extra virgin olive oil

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

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Input: Salt and freshly ground black pepper

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

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Input: 1 packet active dry yeast


Input: 1 cup well-flavored chicken stock


Input: Freshly ground black pepper to taste

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

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Input: 3/4 cup cooked or canned chickpeas

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

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Input: 2 teaspoons balsamic vinegar


Input: 1 large onion, chopped

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


Input: 3 tablespoons extra virgin olive oil

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

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Input: 1 tablespoon pine nuts


Input: 12 baby artichokes


Input: 1/4 cup raisins


Input: 1/3 cup dry sherry


Input: 2 pounds well-trimmed boneless lamb shoulder, in 1 1/2-inch cubes

2 pounds well-trimmed boneless lamb shoulder , in 1$1/2-inch cubes

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


Input: 1 teaspoon ground cumin


Input: 1/4 teaspoon red pepper flakes


Input: Juice and grated zest of 1 lemon

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

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Input: 1 cup chicken stock


Input: Juice of 1/2 lemon


Input: 1 tablespoon chopped flat-leaf parsley


Input: 4 cloves garlic, minced


Input: 1/2 cup packed fresh mint leaves, minced

1/2 cup packed fresh mint leaves , minced

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Input: 1 large or 3 small preserved lemons (sold in specialty food shops)

1 large or 3 small preserved lemons ( sold in specialty food shops )

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Input: Salt and freshly ground black pepper

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

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Input: 1 teaspoon sweet paprika


Input: 1/2 teaspoon ground cumin


Input: 1/2 teaspoon turmeric


Input: 8 cracked green olives, pitted and halved

8 cracked green olives , pitted and halved

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

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Input: 8 calamata olives, pitted and halved

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

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Input: 1 cinnamon stick


Input: 3 medium onions, sliced thin

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

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Input: 2 tablespoons extra virgin olive oil

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

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Input: 1 chicken, cut in 8 pieces

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

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Input: 1/4 teaspoon saffron threads, pulverized

1/4 teaspoon saffron threads , pulverized

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Input: 1/2 teaspoon ground ginger


Input: 1 green bell pepper, diced

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Input: 2 cups diced eggplant


Input: 1/4 cup pitted black Moroccan olives

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

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Input: Cilantro leaves for garnish


Input: 5 cloves garlic, finely chopped

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

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Input: 1 medium onion, diced

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


Input: 1 red bell pepper, diced

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Input: Freshly ground black pepper


Input: 4 ripe plum tomatoes, halved lengthwise

4 ripe plum tomatoes , halved lengthwise

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

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Input: Juice of 1 lemon


Input: 2 pounds wild striped bass fillets, with skin

2 pounds wild striped bass fillets , with skin

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

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Input: 1/4 teaspoon cayenne pepper


Input: Salt


Input: 1/2 teaspoon anise seeds


Input: 2 teaspoons ground cumin


Input: 1 teaspoon ground coriander


Input: 1/2 cup packed cilantro, heavy stems removed

1/2 cup packed cilantro , heavy stems removed

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

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Input: 7 tablespoons extra virgin olive oil

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

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Input: 4 cloves garlic


Input: 1 3-inch piece ginger, peeled and chopped

1 3-inch piece ginger , peeled and chopped

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

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Input: 30 to 40 mint leaves


Input: 6 cups arugula and other greens

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

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Input: 2 tablespoons plus 2 teaspoons lemon juice

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

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Input: 4 tablespoons olive oil


Input: 1 teaspoon paprika


Input: Salt and ground white pepper


Input: 10 ounces pearl onions, peeled

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Input: 3 tablespoons extra virgin olive oil

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

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Input: 3 tablespoons unsalted butter


Input: 1/4 cup all-purpose flour


Input: 3/4 cup heavy cream


Input: 2 pounds shrimp in the 15-to-30-a-pound range, peeled (deveined, if you like)

2 pounds shrimp in the 15-to-30-a-pound range , peeled ( deveined , if you like )

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

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


Input: 1 teaspoon minced garlic, or more to taste

1 teaspoon minced garlic , or more to taste

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

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Input: 1/2 teaspoon cayenne, or to taste

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

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Input: 1 teaspoon salt


Input: 5 sprigs flat-leaf parsley, plus 2 tablespoons, chopped

5 sprigs flat-leaf parsley , plus 2 tablespoons , chopped

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Input: 4 cloves garlic, sliced


Input: 2 leeks (white part), chopped

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Input: 5 sprigs thyme


Input: 1 pound button mushrooms, quartered

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Input: 6 cups chicken stock


Input: 3 pounds veal shoulder in cubes

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Input: 1 medium onion, in eighths

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Input: 1 celery stalk, in 1-inch pieces

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Input: 1/4 teaspoon dried thyme


Input: 1 clove garlic, chopped


Input: 3/4 cup oil-cured Mediterranean black olives, pitted and coarsely chopped

3/4 cup oil-cured Mediterranean black olives , pitted and coarsely chopped

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 fresh lemon juice


Input: 1/4 cup extra virgin olive oil

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Input: 2 pounds halibut steaks


Input: 4 slices crisp bacon, crumbled

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

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Input: 1 tablespoon coarsely ground black pepper

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Input: 2 tablespoons chopped parsley


Input: 2 teaspoons minced fresh dill


Input: Salt and freshly ground black pepper

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Input: 1/4 cup olive oil


Input: 1/2 teaspoon Djion mustard


Input: 2/3 cup mayonnaise


Input: 2 tablespoons white wine vinegar


Input: 2 cups diced chicken, turkey or duck

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Input: 2 cups diced cooked new potatoes, unpeeled

2 cups diced cooked new potatoes , unpeeled

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Input: 1/2 cup chopped scallions


Input: 1/2 cup chopped celery


Input: Freshly ground black pepper


Input: 1 tablespoon chopped parsley


Input: 1/2 cup olive oil


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 teaspoon Dijon mustard


Input: 2 tablespoons white or red wine vinegar

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Input: 1 teaspoon minced fresh thyme


Input: 1 cup chopped red onion


Input: 1 cup chopped green pepper


Input: 3/4 pound chicken livers


Input: 1 cup chicken broth


Input: 1 cup white wine


Input: 1 cup brown rice


Input: 2 1/2 cups water


Input: 1 tablespoon minced fresh basil


Input: 2 tablespoons minced parsley


Input: 1 cup mayonnaise


Input: Salt and freshly ground pepper to taste

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

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Input: 1 small zucchini, finely chopped

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Input: 1/4 cup drained capers


Input: 2 tablespoons fresh lemon juice


Input: 1 medium cucumber, peeled, seeded and chopped

1 medium cucumber , peeled , seeded and 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: 1/2 teaspoon ground cinnamon


Input: 1 6 1/2- or 7-ounce can tuna in oil, undrained

1 6$1/2- or 7-ounce can tuna in oil , undrained

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Input: 1/4 cup firmly packed dark brown sugar

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Input: 2 cups macaroni shells


Input: 1 tablespoon vegetable oil


Input: Salt to taste


Input: 4 basic tamales (see recipe), using only 2 cups masa harina and 1 teaspoon salt or to taste

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

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Input: 2 cups cooked or canned pumpkin puree (if unavailable, use sweet potato or yam puree)

2 cups cooked or canned pumpkin puree ( if unavailable , use sweet potato or yam puree )

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

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Input: 2 1/2 cups canned black beans, drained

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

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Input: 5 to 6 garlic cloves, peeled

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Input: 2 to 3 dried pasilla or chipotle chilies

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Input: 2 teaspoons anise seeds


Input: 2 cups water


Input: 4 basic tamales (see recipe)

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Input: Salt to taste


Input: 6 to 8 amarillo chilies or 4 dried guajillo chilies, rinsed, tops removed and seeded

6 to 8 amarillo chilies or 4 dried guajillo chilies , rinsed , tops removed and seeded

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Input: 10 black peppercorns


Input: 5 cloves


Input: 2 teaspoons Mexican oregano


Input: 1 teaspoon ground cinnamon


Input: 2 pounds tomatillos, husked and quartered (or cut in eighths if large)

2 pounds tomatillos , husked and quartered ( or cut in eighths if large )

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Input: 1 medium-size onion, minced


Input: 2 garlic cloves, minced


Input: 1 tablespoon vegetable oil


Input: 2 cups Oaxacan yellow mole filling (see recipe)

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Input: 12 to 14 dried corn husks (or more if small), soaked in boiling water until soft, 30 minutes to 1 hour

12 to 14 dried corn husks ( or more if small ) , soaked in boiling water until soft , 30 minutes to 1 hour

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

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Input: 1 tablespoon salt


Input: 1/2 pound lard, at room temperature

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Input: 1 3/4 to 2 1/2 cups warm chicken broth, homemade or low-sodium canned, plus more as needed

1$3/4 to 2$1/2 cups warm chicken broth , homemade or low-sodium canned , plus more as needed

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

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Input: 2 1/4 cups masa harina


Input: 2 tablespoons minced cilantro leaves


Input: 1/2 cup toasted sliced almonds


Input: Freshly ground pepper to taste

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


Input: 1 tablespoon salt, plus more to taste

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Input: 2 tablespoons cornmeal


Input: 2 cups fresh or frozen corn niblets, defrosted if frozen

2 cups fresh or frozen corn niblets , defrosted if frozen

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Input: 2 leeks, washed, trimmed and chopped

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

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Input: 2 cups zucchini, cut into 1/4-inch dice

2 cups zucchini , cut into 1/4-inch dice

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Input: 1 poblano pepper, roasted, peeled, seeded and chopped

1 poblano pepper , roasted , peeled , seeded and chopped

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Input: 2 teaspoons grated orange rind


Input: 4 tablespoons lemon juice


Input: 6 tablespoons orange juice


Input: 1 chicken, about 3 pounds, cleaned

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Input: 1 head garlic


Input: 1 onion, quartered


Input: 4 tablespoons butter


Input: 1 1/2 pounds mushrooms, finely chopped

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Input: 3 shallots, finely chopped


Input: Salt and pepper to taste

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


Input: 4 pounds fillet of reindeer, venison or beef

4 pounds fillet of reindeer , venison or beef

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Input: 2 tablespoons vegetable oil


Input: 1 teaspoon vegetable oil


Input: 1 teaspoon kosher salt or sea salt

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

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Input: 2 white onions, peeled and sliced thin

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Input: 2 teaspoons kosher salt


Input: 4 teaspoons powdered chili or cayenne, or to taste

4 teaspoons powdered chili or cayenne , or to taste

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Input: 6 cloves garlic, unpeeled


Input: 3 cups hulled pumpkin seeds or slivered almonds

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Input: 1 tablespoon vegetable oil


Input: Freshly ground black pepper


Input: 1 teaspoon raspberry or balsamic vinegar

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

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Input: 1 bunch arugula


Input: 4 teaspoons Worcestershire sauce


Input: 1/2 cup plain nonfat yogurt


Input: 1 teaspoon Dijon mustard


Input: 1 teaspoon dry mustard


Input: 8 large black Italian, Greek or French olives

8 large black Italian , Greek or French olives

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Input: 1 tablespoon grated onion


Input: 1 teaspoon anchovy paste


Input: 1 small fennel bulb (3/4 cup)

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

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Input: 1 large pineapple (1 1/2 cups)

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

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Input: 8 ounces skinless, boneless chicken

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Input: 8 ounces fresh corkscrew pasta


Input: 2 stalks celery, each cut into 5 pieces

2 stalks celery , each cut into 5 pieces

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Input: 1 tablespoon butter


Input: 2 teaspoons cornstarch


Input: 3/4 cup cream


Input: 1/2 cup lingonberries, raspberries or cranberri

1/2 cup lingonberries , raspberries or cranberri

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Input: Salt and pepper to taste

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


Input: 1 3/4 cups sweetened cranberry juice


Input: Juice of 1 lemon


Input: 2 teaspoons sugar


Input: 10 whole, peeled shallots

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


Input: Pepper to taste


Input: 1 3/4 cups beef or veal stock

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

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Input: 1 chopped shallot


Input: Large pinch saffron


Input: 2 cups half-and-half or cream


Input: 10 ounces king crab meat, picked over

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Input: 3 tablespoons cornstarch


Input: Salt to taste


Input: 3 cups chicken broth


Input: 1 bunch watercress


Input: 4 tablespoons butter


Input: 2 shallots, finely chopped


Input: 1 1/4 cups white wine


Input: 6 1/2 cups crab or fish stock

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Input: 5 carrots, julienned


Input: 2 leeks, white and light green parts only, julienned

2 leeks , white and light green parts only , julienned

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Input: 2 teaspoons dry Sherry


Input: 1 tablespoon well-beaten egg (beat one egg and measure out the proper amount)

1 tablespoon well-beaten egg ( beat one egg and measure out the proper amount )

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

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Input: 1/2 teaspoon freshly ground pepper, preferably white

1/2 teaspoon freshly ground pepper , preferably white

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

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Input: 2 teaspoons cornstarch


Input: Freshly ground pepper to taste

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


Input: 2 tablespoons olive oil


Input: 1 ounce cellophane noodles


Input: 1/4 pound ground lean pork


Input: 1/2 teaspoon very finely chopped fresh ginger (or an equal amount of powdered dry ginger)

1/2 teaspoon very finely chopped fresh ginger ( or an equal amount of powdered dry ginger )

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

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Input: 1/4 teaspoon sugar


Input: Salt to taste, if desired

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

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Input: 1 clove garlic, cut into thin lengthwise slivers

1 clove garlic , cut into thin lengthwise slivers

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Input: 1 firm, red, ripe, unblemished tomato

1 firm , red , ripe , unblemished tomato

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Input: 1 teaspoon olive oil


Input: 2 tablespoons chopped parsley


Input: Freshly ground pepper to taste

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


Input: 2 tablespoons unsalted butter, plus butter for greasing the dish

2 tablespoons unsalted butter , plus butter for greasing the dish

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Input: 1 tablespoon finely minced shallots


Input: 1 teaspoon finely minced garlic


Input: 1/4 cup bread crumbs


Input: 1 rack of lamb, about 1 1/4 pounds

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

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Input: Salt to taste, if desired

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Input: 1 teaspoon olive oil


Input: Freshly ground pepper to taste

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


Input: 1 tablespoon freshly squeezed lime juice

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Input: Salt to taste, if desired

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

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Input: 2 tablespoons finely chopped fresh coriander

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Input: 1/4 cup avocado, cut into 1/2-inch dice

1/4 cup avocado , cut into 1/2-inch dice

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Input: 1/4 cup seeded, finely diced tomatoes

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Input: 1/4 cup finely diced red onions

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Input: 1/4 cup finely chopped fresh or bottled jalapeno pepper

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Input: 1/2 teaspoon chopped fresh rosemary leaves or 1/4 teaspoon dried

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Input: 3/4 pound shrimp, shelled and deveined

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Input: Salt to taste, if desired

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Input: 1 sprig fresh parsley


Input: 1/2 bay leaf


Input: 2 whole cloves


Input: 4 whole allspice


Input: 1/2 teaspoon finely chopped garlic


Input: 5 celery leaves


Input: 1/4 teaspoon paprika


Input: Salt to taste, if desired

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Input: Freshly ground pepper to taste

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Input: 3 tablespoons olive oil


Input: Salt to taste, if desired

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Input: 2 small oranges, peeled and sliced

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Input: 1 tablespoon red-wine vinegar


Input: 1 bunch watercress, rinsed and drained well, tough stems trimmed and discarded

1 bunch watercress , rinsed and drained well , tough stems trimmed and discarded

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Input: 3/4 pound cooked shrimp with spices (see recipe)

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Input: 1/2 cup chopped celery


Input: 2 lemon wedges


Input: 1/2 pound smoked haddock fillets


Input: Freshly ground black pepper to taste

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Input: 4 eggs


Input: Salt to taste, if desired

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Input: Freshly ground pepper to taste

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Input: 4 teaspoons unsalted butter


Input: 2 to 4 tablespoons hot chili sauce with avocado (see recipe)

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Input: 8 thin slices cucumber


Input: 4 tomato wedges


Input: 1 tablespoon mustard, preferably Dijon-style

1 tablespoon mustard , preferably Dijon-style

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Input: 1/4 cup mayonnaise, approximately


Input: 1/2 cup cold water


Input: 1 quart soft-shell or steamer clams

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Input: 2 thin lemon slices


Input: 1/4 cup finely chopped parsley


Input: 1 large hard-cooked egg, chopped

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Input: 1 tablespoon unsalted butter


Input: 1 tablespoon curry powder or less, according to taste

1 tablespoon curry powder or less , according to taste

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Input: 1/2 cup long-grain rice


Input: 1 tablespoon corn, peanut or vegetable oil

1 tablespoon corn , peanut or vegetable oil

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Input: 1/2 cup finely chopped onions


Input: 4 tablespoons packed grated Gruyere, Swiss or Cheddar cheese

4 tablespoons packed grated Gruyere , Swiss or Cheddar cheese

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Input: 8 ounces onion ( 1/2 cup squeezed)

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Input: 3 egg whites


Input: 2 tablespoons flour


Input: 5 tablespoons grated Parmigiano Reggiano cheese (2 ounces)

5 tablespoons grated Parmigiano Reggiano cheese ( 2 ounces )

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Input: 1/8 teaspoon salt


Input: Freshly ground black pepper to taste

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Input: Oil spray


Input: 1 1/2 pounds zucchini


Input: 8 ounces onion ( 1/2 cup squeezed)

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Input: 3 tablespoons flour


Input: 4 egg whites


Input: 1/2 teaspoon dried thyme leaves


Input: 1/4 teaspoon salt


Input: Oil spray


Input: 1 1/2 pounds new potatoes (2 cups squeezed)

1$1/2 pounds new potatoes ( 2 cups squeezed )

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Input: 1/4 teaspoon salt


Input: 6 sprigs fresh oregano


Input: 3 tablespoons sesame seeds, toasted

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Input: 1/4 cup dark raisins


Input: 3/4 cup blanched almonds


Input: 1 1/2 ounces Mexican chocolate, coarsely grated

1$1/2 ounces Mexican chocolate , coarsely grated

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Input: 1 1/2 pounds new potatoes, coarsely grated

1$1/2 pounds new potatoes , coarsely grated

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Input: 5 ounces onion


Input: 3 egg whites


Input: 2 tablespoons flour


Input: 12 sprigs fresh thyme