Input: 1 cup sugar, plus sugar for sweetening strawberries to taste

1 cup sugar , plus sugar for sweetening strawberries to taste

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Input: 6 tablespoons light olive oil


Input: 1 cup skim milk


Input: 1 cup chocolate liqueur


Input: 3/4 cup pitted prunes


Input: 1 1/2 teaspoons rice vinegar


Input: 1/2 tablespoon minced fresh coriander


Input: 2 teaspoons lemon juice


Input: 1 teaspoon minced fresh ginger


Input: 2 teaspoons low-salt soy sauce


Input: 3 ounces baby spinach or tender leaves

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Input: 3 ounces sugar snap peas


Input: 1 ounce enoki mushrooms


Input: 4 very slender scallions


Input: 1 tablespoon olive oil


Input: 1 tablespoon finely chopped chives


Input: 3 ounces mustard greens


Input: 1 shallot, finely chopped


Input: 1 pound sea scallops, coarsely chopped

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Input: 1 tablespoon rice flour


Input: 1 cup sugar


Input: 3 medium eggs, room temperature

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Input: 2 teaspoons orange zest


Input: 4 tablespoons unsalted butter, room temperature

4 tablespoons unsalted butter , room temperature

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Input: 2 cups orange juice


Input: 2 teaspoons baking soda


Input: 1 cup whole wheat pastry flour

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Input: 1 cup all-purpose flour


Input: Coarse salt and freshly ground pepper to taste

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Input: Cooking oil spray


Input: 2 tablespoons unsalted butter


Input: 1/2 cup freshly squeezed orange juice

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Input: 1 cup chicken stock


Input: 1 pound russet or Yukon Gold potatoes

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Input: 2 medium celery roots (about 2 pounds)

2 medium celery roots ( about 2 pounds )

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Input: 1 tablespoon fresh thyme leaves


Input: 1 teaspoon sugar


Input: 3 tablespoons grated orange peel


Input: Coarse salt and freshly ground pepper

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Input: 2 tablespoons butter


Input: 2 tablespoons unsalted butter


Input: 1 to 1 1/2 cups heavy cream

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Input: 1 1/2 pounds white turnips


Input: Coarse salt and freshly ground pepper to taste

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Input: 1 clove garlic, crushed


Input: 1 pound russet, Yukon gold or white rose potatoes

1 pound russet , Yukon gold or white rose potatoes

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Input: 2 limes, quartered


Input: 3/4 pound parsnips


Input: 3/4 pound parsley root


Input: 2 tablespoons sesame oil


Input: 8 soft-shell crabs, cleaned

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

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Input: 1 teaspoon fresh ground pepper, plus more to taste

1 teaspoon fresh ground pepper , plus more to taste

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Input: 1 cup all-purpose flour


Input: 1 cup finely ground almonds


Input: 2 teaspoons Tabasco


Input: 4 small carrots, peeled and grated

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Input: 1/2 cup fresh orange juice


Input: 2 cups milk


Input: 1 teaspoon fresh ground pepper, plus more to taste

1 teaspoon fresh ground pepper , plus more to taste

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

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Input: 1 cup coriander leaves, minced

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Input: 2 limes, juiced


Input: 1/4 cup fresh grapefruit juice


Input: 1/4 cup basil leaves, minced

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Input: 1/2 cup coriander leaves, minced

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Input: 1 small jicama, about 1 1/2 pounds, peeled and grated

1 small jicama , about 1$1/2 pounds , peeled and grated

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Input: 1/2 cup white wine


Input: 2 limes, juiced


Input: 2 Thai chili peppers, seeded and minced

2 Thai chili peppers , seeded and minced

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Input: 4 scallions, minced


Input: 1/4 cup mint leaves, minced

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Input: 1 tablespoon sesame oil


Input: 1/2 teaspoon salt


Input: 1 teaspoon fresh ground pepper


Input: 8 soft-shell crabs, cleaned

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


Input: 2 cups all-purpose flour


Input: 2 teaspoons chili paste


Input: 2 tablespoons grated ginger


Input: 4 scallions, trimmed and minced

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Input: 2 cups milk


Input: 2 teaspoons Tabasco


Input: 2 cups milk


Input: 2 teaspoons Tabasco


Input: 2 cups all-purpose flour


Input: 1/2 teaspoon salt


Input: 1 teaspoon fresh ground pepper


Input: 8 soft-shell crabs, cleaned

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


Input: 1 tablespoon sesame oil


Input: 1/2 cup white wine


Input: 1 cup Chinese black-bean sauce, available in supermarkets

1 cup Chinese black-bean sauce , available in supermarkets

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Input: 1 tablespoon hoisin sauce


Input: 1 teaspoon ground white pepper


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

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Input: 2 teaspoons sugar


Input: 2 cups all-purpose flour


Input: 8 soft-shell crabs, cleaned

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


Input: 8 tablespoons unsalted butter


Input: 1 cup lemon juice


Input: 1/2 cup parsley, minced


Input: 1 teaspoon fresh ground pepper, plus more to taste

1 teaspoon fresh ground pepper , plus more to taste

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Input: 2 cups milk


Input: 2 teaspoons Tabasco


Input: 1 teaspoon mustard powder


Input: 1 teaspoon cayenne pepper


Input: 16 large, firm ripe red or black plums, stemmed

16 large , firm ripe red or black plums , stemmed

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Input: 1/2 cup finely chopped red onion

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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: Zest of 1/2 lemon


Input: 1 3-inch stick cinnamon


Input: 4 whole cloves


Input: 3/4 cup sugar


Input: 1 cup dry white wine


Input: 4 teaspoons chopped fresh thyme


Input: 2 teaspoons Dijon mustard


Input: 2 tablespoons lemon juice


Input: 3 tablespoons extra virgin olive oil

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Input: 1/4 cup white wine vinegar


Input: 2 medium-large ripe tomatoes


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

2 pounds tiny new potatoes , scrubbed but not peeled

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Input: 1 pound young green beans or haricots verts (French green beans), washed and trimmed

1 pound young green beans or haricots verts ( French green beans ) , washed and trimmed

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Input: 1 cup diced fennel


Input: Salt and freshly ground black pepper to taste

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Input: 1/2 cup finely diced red onion

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Input: 2 dozen green or black medium French, Italian or Greek olives, pitted and finely chopped

2 dozen green or black medium French , Italian or Greek olives , pitted and finely chopped

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Input: 1 pound zucchini, cut into julienne strips

1 pound zucchini , cut into julienne strips

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Input: 2 cups (about 10 ounces) julienned red bell peppers

2 cups ( about 10 ounces ) julienned red bell peppers

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Input: 1/2 cup chopped capers


Input: 1 cup canned red beans, drained and rinsed, or home-prepared beans

1 cup canned red beans , drained and rinsed , or home-prepared beans

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Input: 3 cups vegetable or chicken stock or broth

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Input: 2 cups instant whole wheat couscous

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Input: 3 tablespoons olive oil


Input: 6 tablespoons balsamic vinegar


Input: 4 teaspoons Dijon mustard


Input: 2 large cloves garlic, minced

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Input: Grated zest of 2 oranges

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Input: 1 small onion, coarsely chopped

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Input: 2 teaspoons kosher salt


Input: Freshly ground black pepper to taste

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

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Input: 1 or 2 jalapenos, trimmed, seeded and finely minced

1 or 2 jalapenos , trimmed , seeded and finely minced

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Input: 1 35-ounce can plum tomatoes, squeezed and drained thoroughly

1 35-ounce can plum tomatoes , squeezed and drained thoroughly

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Input: 1/2 cup loosely packed coriander (cilantro) leaves

1/2 cup loosely packed coriander ( cilantro ) leaves

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Input: 3 large cloves garlic, peeled and crushed

3 large cloves garlic , peeled and crushed

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Input: 1 tablespoon vegetable oil


Input: 2 1/4 teaspoons cumin


Input: 1/2 teaspoon red pepper flakes


Input: 1 1/2 pounds very lean ground round of beef

1$1/2 pounds very lean ground round of beef

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Input: 1/4 pound kidney fat, coarsely chopped

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Input: Freshly ground black pepper to taste

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Input: Vegetable oil for greasing pan


Input: 2 teaspoons kosher salt


Input: 1/2 teaspoon dried summer savory or 2 teaspoons chopped fresh tarragon

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Input: 1/2 cup chicken broth


Input: 2 tablespoons heavy cream


Input: 3/4 cup loosely packed parsley leaves

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Input: 2 scallions, cut in 1-inch pieces

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Input: 1/4 cup very hot water


Input: 1 tablespoon creme de menthe


Input: 2 pounds raw ground turkey or turkey breasts

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Input: 8 ounces fine-quality bittersweet chocolate, chopped

8 ounces fine-quality bittersweet chocolate , chopped

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Input: Mint sprigs for garnish


Input: 6 tablespoons creme de menthe liqueur

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Input: Chocolate mint glaze (see recipe)

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Input: 1/4 cup creme fraiche


Input: 1 cup milk


Input: 1 1/2 cup sugar


Input: 1 teaspoon vanilla


Input: 4 large eggs


Input: 1 cup unsalted butter, softened

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Input: 2 cups sifted all-purpose flour


Input: 1/4 teaspoon salt


Input: 1 teaspoon baking soda


Input: 6 ounces fine-quality semisweet chocolate, chopped

6 ounces fine-quality semisweet chocolate , chopped

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Input: 2 4-pound chickens


Input: Kosher salt and freshly ground black pepper to taste

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Input: 1 tablespoon unsweetened cocoa powder


Input: 2 teaspoons cracked green peppercorns


Input: 1 tablespoon kosher salt


Input: 1/4 cup olive oil


Input: 1/2 teaspoon allspice


Input: 2 stalks celery, coarsely chopped

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Input: 1 medium Bermuda onion, peeled and chopped

1 medium Bermuda onion , peeled and chopped

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Input: Salt and freshly ground white pepper to taste

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Input: 2 tablespoons finely grated Parmesan cheese

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Input: 1/4 cup thyme leaves


Input: 6 cloves garlic, peeled


Input: 1 1/2 tablespoons finely chopped tarragon

1$1/2 tablespoons finely chopped tarragon


Input: 4 ounces goat cheese


Input: 1/2 cup milk


Input: 2 tablespoons unsalted butter


Input: 4 large baking potatoes


Input: 1 egg, lightly beaten


Input: 1 pound frozen puff pastry, thawed

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Input: 2 tablespoons mixed herbs (parsley, chives, thyme)

2 tablespoons mixed herbs ( parsley , chives , thyme )

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Input: 2 tablespoons sherry


Input: 1 1/4 cups milk


Input: 3/4 cup heavy cream, or another cup milk

3/4 cup heavy cream , or another cup milk

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Input: Kosher salt and freshly ground black pepper to taste

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

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Input: 4 drops Tabasco sauce


Input: 6 tablespoons flour


Input: 1/4 pound baby patty-pan squash, halved

1/4 pound baby patty-pan squash , halved

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Input: 1/2 pound red potatoes (about 3 small), cut into 1/3-inch dice

1/2 pound red potatoes ( about 3 small ) , cut into 1/3-inch dice

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Input: 1/4 pound baby zucchini


Input: 1/2 cup fresh shelled peas


Input: 8 baby carrots, peeled and halved lengthwise

8 baby carrots , peeled and halved lengthwise

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Input: 1 medium onion, chopped

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Input: 1 1/2 pounds boneless, skinless chicken breast

1$1/2 pounds boneless , skinless chicken breast

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Input: 2 cups chicken stock


Input: 4 tablespoons unsalted butter


Input: 2 tablespoons thinly sliced chives


Input: 1 teaspoon fresh thyme leaves


Input: 1 cup freshly grated Parmigiano-Reggiano cheese

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Input: Kosher salt


Input: 1 cup arborio rice


Input: 2 cups red wine


Input: 1 tablespoon olive oil


Input: 2 tablespoons butter


Input: 1 medium yellow onion, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cloves garlic, smashed with the side of a knife

2 cloves garlic , smashed with the side of a knife

B-QTY B-UNIT B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 cups chicken broth


Input: 1/8 teaspoon cayenne


Input: 1 green bell pepper, roasted, peeled, cored, deribbed and julienned

1 green bell pepper , roasted , peeled , cored , deribbed and julienned

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

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


Input: 3 sprigs fresh rosemary


Input: 1 14 1/2-ounce can peeled tomatoes, well drained and coarsely chopped

1 14$1/2-ounce can peeled tomatoes , well drained and coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 13 3/4-ounce can artichoke hearts, well drained

1 13$3/4-ounce can artichoke hearts , well drained

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cloves garlic, peeled


Input: 1 tablespoon olive oil


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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 1 3 1/2-pound roasting chicken


Input: 1/2 lemon, quartered


Input: 1 tablespoon freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 1 tablespoon chopped fresh Italian parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup dried bread crumbs


Input: 1/4 cup cornmeal


Input: 1/2 teaspoon olive oil


Input: 1 teaspoon salt


Input: Freshly ground pepper to taste

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


Input: 1/2 pound sweet Italian sausage, cut across into 1/4-inch-thick slices

1/2 pound sweet Italian sausage , cut across into 1/4-inch-thick slices

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 13 3/4-ounce cans artichoke hearts, well drained and quartered

2 13$3/4-ounce cans artichoke hearts , well drained and quartered

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1 1/4-pound lobsters, steamed, tail and claw meat removed and cut into 1/2-inch pieces

2 1$1/4-pound lobsters , steamed , tail and claw meat removed and cut into 1/2-inch pieces

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

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


Input: 2 tablespoons, plus 2 teaspoons, olive oil

2 tablespoons , plus 2 teaspoons , olive oil

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon grated lemon rind


Input: 1 tablespoon fresh lemon juice


Input: 8 cloves garlic, roasted and peeled

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: 4 cups stemmed and quartered shiitake mushrooms

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 red bell peppers, roasted, peeled, cored, deribbed and julienned

2 red bell peppers , roasted , peeled , cored , deribbed and julienned

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

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


Input: 1 13 3/4-ounce can artichoke hearts, well drained and cut into 1-inch pieces

1 13$3/4-ounce can artichoke hearts , well drained and cut into 1-inch pieces

B-COMMENT B-QTY I-COMMENT 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 NoCAP

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


Input: Freshly ground pepper to taste

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


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

1/2 pound medium shrimp , peeled and deveined

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 13 3/4-ounce cans artichoke hearts, well drained

2 13$3/4-ounce cans artichoke hearts , well drained

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove garlic, peeled and minced

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 small onion, peeled and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound penne


Input: 2 teaspoons olive oil


Input: Freshly ground pepper to taste

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


Input: 1 teaspoon salt, plus more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups stemmed and quartered shiitake mushrooms

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 13 3/4-ounce cans artichoke hearts, well drained and quartered

2 13$3/4-ounce cans artichoke hearts , well drained and quartered

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large shallots, peeled and minced

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: Parsnip purée, warm


Input: 1 artichoke


Input: 1/2 lemon


Input: 1 lemon, halved


Input: 2 teaspoons salt


Input: 1 teaspoon cracked pink peppercorns


Input: 1/2 teaspoon cracked white peppercorns


Input: 1/4 cup extra-virgin olive oil


Input: 2 tablespoons, plus 2 teaspoons, olive oil

2 tablespoons , plus 2 teaspoons , olive oil

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 scallion, green part only, thinly sliced

1/2 scallion , green part only , thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup thinly sliced Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large radicchio leaves


Input: 4 teaspoons olive oil


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 fresh artichoke hearts


Input: 2 tablespoons, plus 2 teaspoons, fresh lemon juice

2 tablespoons , plus 2 teaspoons , fresh lemon juice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds boneless halibut fillet or steaks, at least 1 1/2 inches thick

2 pounds boneless halibut fillet or steaks , at least 1$1/2 inches thick

B-QTY B-UNIT B-COMMENT 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 NoCAP

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


Input: 4 cabbage leaves, preferably Savoy

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large rosemary sprigs


Input: 1 tablespoon unsalted butter


Input: 2 tablespoons extra-virgin olive oil or peanut oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Flour for dusting


Input: Salt and pepper


Input: 2 pounds cod fillet, thickest part, at least 1 inch thick

2 pounds cod fillet , thickest part , at least 1 inch thick

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

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


Input: 1/2 teaspoon powdered ginger or to taste

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: Salt and pepper to taste

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


Input: 2 tablespoons unsalted butter


Input: 1/4 to 1/2 cup half and half

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds parsnips, peeled and cut into 1-inch chunks

1$1/2 pounds parsnips , peeled and cut into 1-inch chunks

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: salt and freshly ground pepper to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon freshly grated nutmeg to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons butter


Input: 1 1/2 pounds fresh spinach


Input: 1/4 cup dry white wine


Input: 1/2 cup heavy cream


Input: 2 tablespoons finely chopped dill and dill sprigs for garnishing

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-COMMENT B-NAME 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: salt and freshly ground pepper to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons finely chopped shallots


Input: 2 tablespoons butter


Input: 4 skinless boneless salmon steaks, about 4 to 6 ounces each

4 skinless boneless salmon steaks , about 4 to 6 ounces each

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

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

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


Input: 2 medium sweet red peppers


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups nonfat yogurt


Input: 10 ounces peas


Input: Salt to taste (optional)

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

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 pound ripe tomatoes, coarsely cubed

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: 1 teaspoon ground cumin


Input: 1/2 teaspoon ground ginger


Input: 1 teaspoon ground coriander


Input: 1/4 teaspoon ground turmeric


Input: 1/4 to 1/2 jalapeno pepper, finely minced

1/4 to 1/2 jalapeno pepper , finely minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon canola oil


Input: 2 to 3 cups cooked lobster, shrimp, crabmeat or mussels, cut if necessary into bite-sized chunks

2 to 3 cups cooked lobster , shrimp , crabmeat or mussels , cut if necessary into bite-sized chunks

B-QTY O B-RANGE_END 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 I-COMMENT

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

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


Input: 10 ounces onions, chopped


Input: 1 pound tiny new potatoes


Input: 1 cup finely sliced celery


Input: 1/3 cup finely chopped fresh chervil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large cloves garlic, finely minced

B-QTY O B-UNIT B-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 fresh basil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons minced fresh dill


Input: 2 tablespoons minced fresh lovage or celery leaves

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 hard-boiled eggs, coarsely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound green snap beans, steamed until barely tender, cooled and cut into 1-inch lengths, about 4 cups

1 pound green snap beans , steamed until barely tender , cooled and cut into 1-inch lengths , about 4 cups

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

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

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


Input: Salt to taste


Input: 12 to 14 2-inch kohlrabi (the big ones are fibrous), enough to make about 6 cups prepared

12 to 14 2-inch kohlrabi ( the big ones are fibrous ) , enough to make about 6 cups prepared

B-QTY B-COMMENT B-RANGE_END B-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 I-COMMENT I-COMMENT I-COMMENT I-COMMENT

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

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

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


Input: 1/3 cup finely minced fresh tarragon

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup finely minced fresh parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup thinly sliced scallions


Input: 4 pounds Ping-Pong ball-size red-skinned or yellow-fleshed boiling potatoes, steamed until barely tender, allowed to cool and cut into quarters, about 12 cups prepared

4 pounds Ping-Pong ball-size red-skinned or yellow-fleshed boiling potatoes , steamed until barely tender , allowed to cool and cut into quarters , about 12 cups prepared

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

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

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

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


Input: 1/4 teaspoon salt, or 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: Several grinds of the pepper mill

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons tarragon vinegar


Input: Several scrapes of fresh nutmeg

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


Input: 3/4 cup extra-virgin olive oil


Input: 1/4 teaspoon salt, or 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 egg yolk


Input: 3/4 cup half-and-half, not ultrapasteurized

3/4 cup half-and-half , not ultrapasteurized

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons butter


Input: 1 1/2 tablespoons flour


Input: 1/3 cup milk


Input: 1 teaspoon fresh tarragon, minced very finely

1 teaspoon fresh tarragon , minced very finely

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup scallions, cut in 1/2-inch lengths, including 1 inch of the chartreuse part

1/2 cup scallions , cut in 1/2-inch lengths , including 1 inch of the chartreuse part

B-QTY B-UNIT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT 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: 3 tablespoons unsalted butter


Input: 2 lightly piled cups cleaned, dry, fresh chanterelles, 6 to 8 ounces

2 lightly piled cups cleaned , dry , fresh chanterelles , 6 to 8 ounces

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

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


Input: 2 pounds sugar snap peas


Input: Tiny pinch of salt


Input: 1/4 cup coarsely chopped fresh coriander

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 or 5 ears tender corn, enough to make at least 3 1/2 cups prepared

4 or 5 ears tender corn , enough to make at least 3$1/2 cups prepared

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

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

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


Input: 1/4 cup heavy cream or creme fraiche, not ultrapasteurized

1/4 cup heavy cream or creme fraiche , not ultrapasteurized

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds small (4- to 7-inch by 1-inch) yellow crookneck squash, cut in thin rounds, about 5 cups prepared

2 pounds small ( 4- to 7-inch by 1-inch ) yellow crookneck squash , cut in thin rounds , about 5 cups prepared

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

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX 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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 to 1/2 cup all-purpose flour

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon Bakewell Cream (see note)

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

NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 teaspoon baking soda


Input: 1/4 teaspoon salt


Input: 2 ears fresh corn, enough to make 1 1/2 to 2 cups prepared

2 ears fresh corn , enough to make 1$1/2 to 2 cups prepared

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

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

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


Input: 2 eggs


Input: 2 tablespoons melted butter, plus butter for the griddle

2 tablespoons melted butter , plus butter for the griddle

B-QTY B-UNIT B-COMMENT B-NAME B-COMMENT I-COMMENT B-NAME B-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 heaping cup fresh wild blueberries

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup milk


Input: 1/2 cup stone-ground yellow cornmeal


Input: 1/2 cup walnuts or pecans


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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup oats


Input: 5 tablespoons butter, plus more for greasing the pan

5 tablespoons butter , plus more for greasing the pan

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup sugar, plus 2 tablespoons

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Crushed ice


Input: 6 cups peeled, cored, sliced apples or ripe pears, 2 to 3 pounds

6 cups peeled , cored , sliced apples or ripe pears , 2 to 3 pounds

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

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


Input: Sprigs of young mint


Input: 2 ounces bourbon


Input: 1 ounce Apry liqueur


Input: Mint


Input: Bourbon


Input: 1 cup mint leaves


Input: Finely crushed ice


Input: 1 cup water


Input: 1 cup sugar


Input: 12 fresh red-stemmed mint leaves


Input: 1 teaspoon sugar


Input: 2 ounces bourbon


Input: Cracked ice


Input: 1 bunch mint


Input: Fresh water


Input: Carbonated water


Input: Lemon zest


Input: Powdered sugar


Input: 1 lime


Input: 1 orange


Input: 1 lemon


Input: 4 large eggs


Input: 1/4 cup granulated sugar


Input: 1 2-inch piece vanilla bean


Input: 1 1-pound loaf white bread, crusts removed

1 1-pound loaf white bread , crusts removed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 cups milk


Input: 1 cup milk


Input: Pinch nutmeg


Input: 1/3 cup sugar


Input: 1/2 pint fresh raspberries


Input: 1 teaspoon vanilla


Input: 2 tablespoons raspberry eau-de-vie (white raspberry brandy)

2 tablespoons raspberry eau-de-vie ( white raspberry brandy )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 ounces crumbled feta


Input: 1 1/2 cups long grain rice (not instant or converted)

1$1/2 cups long grain rice ( not instant or converted )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 5 eggs


Input: 1 cup heavy cream


Input: 2 ounces grated Gruyere


Input: 1 cup heavy cream


Input: Pinch nutmeg


Input: 3/4 cup dry bread crumbs


Input: 3 cups cooked elbow macaroni (16 ounces dried)

3 cups cooked elbow macaroni ( 16 ounces dried )

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 5 eggs


Input: 1 cup milk


Input: 2 teaspoons coarse kosher salt


Input: Freshly ground pepper to taste

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


Input: 1 tablespoon tomato paste


Input: 1/2 teaspoon ground cumin


Input: 1/2 teaspoon oregano


Input: 1/2 teaspoon thyme


Input: Pinch cinnamon


Input: 1/4 pound ripe tomatoes, cored and coarsely chopped

1/4 pound ripe tomatoes , cored and coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 pound lean ground lamb


Input: 4 cloves garlic, smashed, peeled and minced

4 cloves garlic , smashed , peeled and minced

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: 1 cup milk


Input: 1 cup heavy cream


Input: Pinch nutmeg


Input: 4 ounces Gruyere, grated


Input: 1/3 cup fresh chervil leaves


Input: 1/4 cup dry bread crumbs


Input: 3/4 cup small peas


Input: 4 eggs


Input: 2 egg yolks


Input: 1/2 cup sliced scallion greens


Input: Freshly ground pepper to taste

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


Input: 1 1/2 teaspoons coarse kosher salt


Input: 1/2 pound chanterelles, cleaned and halved lengthwise, or sliced domestic mushrooms

1/2 pound chanterelles , cleaned and halved lengthwise , or sliced domestic mushrooms

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

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

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


Input: 2 tablespoons unsalted butter


Input: 1/2 pound new potatoes, scrubbed and sliced 1/4 inch thick

1/2 pound new potatoes , scrubbed and sliced 1/4 inch thick

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup finely grated pecorino cheese, more for garnish

1/4 cup finely grated pecorino cheese , more for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

3 tablespoons extra virgin olive oil , more for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly squeezed juice of 1 lemon

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon kosher salt


Input: 1/8 teaspoon red pepper flakes


Input: Freshly ground black pepper, to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 thin slice country bread (part whole-wheat or rye is nice), or 1/4 cup homemade bread crumbs (coarse)

1 thin slice country bread ( part whole-wheat or rye is nice ) , or 1/4 cup homemade bread crumbs ( coarse )

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

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


Input: 1/2 garlic clove, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bunch Tuscan kale (also known as black or lacinato kale)

1 bunch Tuscan kale ( also known as black or lacinato kale )

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

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

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


Input: 1 teaspoon light soy sauce


Input: 1 tablespoon Chinese oyster sauce


Input: 1 tablespoon rice vinegar


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced fresh coriander


Input: 1/4 pound mushrooms, sliced thin

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup chopped scallions


Input: 3 garlic cloves, minced


Input: 1/2 cup thinly sliced onions


Input: 3 tablespoons peanut oil


Input: 2 1-pound lobsters


Input: 1/2 pound fresh Chinese egg noodles or other thin fresh egg noodles

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

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

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


Input: 4 cups, packed, very finely shredded kale, swiss chard or spinach

4 cups , packed , very finely shredded kale , swiss chard or spinach

B-QTY B-UNIT O I-COMMENT O I-COMMENT I-COMMENT I-COMMENT B-NAME O 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 pound boiling potatoes, peeled and sliced 1/2-inch thick

1 pound boiling potatoes , peeled and sliced 1/2-inch thick

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces garlic sausage or ham, diced (optional)

2 ounces garlic sausage or ham , diced ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


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: 5 tablespoons extra-virgin olive oil


Input: 1 large onion, sliced

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


Input: 1 tablespoon very finely slivered fresh ginger

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups Italian arborio rice


Input: 2/3 cup finely chopped fresh or canned plum tomato pulp, very well drained

2/3 cup finely chopped fresh or canned plum tomato pulp , very well drained

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


Input: 1/2 cup dry white wine


Input: 1/2 cup juice from fresh or canned tomatoes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups hot fish stock (approximately)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


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 finely minced fresh chives

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1-pound lobsters


Input: 4 tablespoons Benedictine liqueur or Amaretto

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup unsweetened cocoa


Input: 2 1-pound lobsters


Input: 2 tablespoons olive oil or butter

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup unsweetened cocoa


Input: 1 1/2 cups finely ground hazelnuts or almonds, or a mixture

1$1/2 cups finely ground hazelnuts or almonds , or a mixture

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME O I-COMMENT I-COMMENT O 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: 10 ounces semisweet or bittersweet chocolate

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large cloves garlic, chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound butter, softened but not melted

1/4 pound butter , softened but not melted

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon white-wine vinegar


Input: 1 cup vegetable or olive oil or a blend of both

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 ounces semisweet or bittersweet chocolate in small pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup heavy cream


Input: 1 1/2 tablespoons Grand Marnier or other liqueur (optional)

1$1/2 tablespoons Grand Marnier or other liqueur ( optional )

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

NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 pound semisweet or bittersweet chocolate for coating (optional)

1/2 pound semisweet or bittersweet chocolate for coating ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon fresh lemon juice


Input: 2 slices lemon


Input: 1 pound medium-size shrimp


Input: 8 whole allspice berries


Input: Salt and freshly ground pepper to taste

O B-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: 1/2 pound fresh crab meat, preferably lump

1/2 pound fresh crab meat , preferably lump

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup homemade mayonnaise (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Juice of 1 lime


Input: 2 jalapeno chilies, chopped, about 1 tablespoon

2 jalapeno chilies , chopped , about 1 tablespoon

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon Dijon-style mustard


Input: Salt and freshly ground white pepper to taste

O B-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 egg yolk


Input: 4 sprigs coriander for garnish


Input: 1 head Boston lettuce, cut into bite-size pieces

1 head Boston lettuce , cut into bite-size pieces

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 16 radicchio or endive leaves, trimmed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 16 large, firm, unblemished spinach leaves, trimmed of the stem, rinsed well and patted dry

16 large , firm , unblemished spinach leaves , trimmed of the stem , rinsed well and patted dry

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

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


Input: 1/4 cup chopped scallions


Input: 1/4 cup finely chopped loosely packed fresh coriander or chopped parsley

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Your favorite barbecue sauce


Input: 2 ounces toasted pine nuts, minced scallion, snipped chives, sliced asparagus, arugula or sorrel or any herb in season

2 ounces toasted pine nuts , minced scallion , snipped chives , sliced asparagus , arugula or sorrel or any herb in season

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

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX 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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 to 4 sprigs parsley


Input: 1 clove garlic, peeled and mashed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 sprigs fresh rosemary


Input: 1/2 cup egg whites (about 3)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 2-pound whole branzino (or black sea bass, porgy, monkfish or lobster -- any fish that has a somewhat thick skin, won't fall apart easily and isn't too oily; tuna and salmon are too oily)

1 2-pound whole branzino ( or black sea bass , porgy , monkfish or lobster -- any fish that has a somewhat thick skin , won't fall apart easily and isn't too oily; tuna and salmon are too oily )

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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP 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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 turns fresh black pepper


Input: 4 tablespoons extra-virgin cold-pressed olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups fine sea salt


Input: 4 leaves fresh chervil


Input: Pinch coarse sea salt


Input: Juice of 1/2 lime (for scallops) or lemon (for shrimp)

Juice of 1/2 lime ( for scallops ) or lemon ( for shrimp )

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

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


Input: 1 5- to 6-pound brisket

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


Input: 2 tablespoons seasoned salt


Input: 3 tablespoons cider vinegar


Input: 3 tablespoons liquid smoke


Input: 2 tablespoons freshly grated Parmigiano-Reggiano cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 leaves fresh basil, shredded

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon butter


Input: 2 ounces extra-virgin olive oil


Input: 1 pound dry spaghetti


Input: 1 pinch crushed red-pepper flakes


Input: 3 ounces olive oil


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 cups cleaned spinach leaves


Input: 3 pounds fresh plum tomatoes, blanched, peeled, seeded and quartered

3 pounds fresh plum tomatoes , blanched , peeled , seeded and quartered

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

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


Input: 1 teaspoon salt


Input: 1/3 cup olive oil


Input: 3 garlic cloves, peeled


Input: 1/4 cup sunflower seeds


Input: 3/4 cup nutritional yeast


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon chopped fresh oregano


Input: 1/2 pound Nantucket bay scallops or sweet Maine shrimp

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: coarse sea salt


Input: 2 turns fresh black pepper


Input: Juice of 1/2 lime or lemon

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sprinkles of Hawaiian black lava or French

YesCAP NoCAP YesCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 quarts pork or chicken stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 bell peppers, cut into medium dice

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: 1 bunch celery, cut into medium dice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cloves garlic, minced


Input: 2 tablespoons Herbs de Provence


Input: 1 3-inch square block of tofu

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons olive oil


Input: 2 teaspoons tamari sauce


Input: 4 teaspoons nutritional yeast


Input: 1 6-inch square slab focaccia


Input: Grated soy-Parmesan cheese


Input: 2 tablespoons olive oil


Input: 4 medium garlic cloves, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 6-ounce can tomato paste


Input: 1 32-ounce can tomato purée


Input: 4 tablespoons nutritional yeast


Input: 2 tablespoons maple syrup


Input: 1 tablespoon chopped fresh basil


Input: 1/2 pound black sea bass fillet (or other suitable raw fish -- wild salmon, fluke, bream, tuna, bluefish, Spanish mackerel, cod, striped bass or any other fish in season), skinned

1/2 pound black sea bass fillet ( or other suitable raw fish -- wild salmon , fluke , bream , tuna , bluefish , Spanish mackerel , cod , striped bass or any other fish in season ) , skinned

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

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


Input: 1 quart grits


Input: 1 tablespoonchopped fresh parsley


Input: 1 tablespoon tomato paste


Input: 4 bay leaves


Input: 2 tomatoes, crushed (or 2 cups canned)

2 tomatoes , crushed ( or 2 cups canned )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 each yellow onions, cut into medium dice

4 each yellow onions , cut into medium dice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups canola oil


Input: 1 cup chicken fat or butter

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups all-purpose flour plus more for dusting pork

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt and freshly ground pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Creole seasoning mix, to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon vanilla extract


Input: 1/2 cup milk


Input: 2 cups blueberries


Input: 1 4-pound pork shoulder, in 1/2-inch slices

B-COMMENT I-COMMENT B-NAME I-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: 2 teaspoons baking powder


Input: 1/4 teaspoon salt


Input: 1 large egg


Input: 2 cups all-purpose flour


Input: 3 tablespoons cornstarch


Input: 6 tablespoons (3/4 stick) butter, softened

6 tablespoons ( 3/4 stick ) butter , softened

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup granulated sugar


Input: 4 to 6 tuna steaks, about 4 to 6 ounces each

4 to 6 tuna steaks , about 4 to 6 ounces each

B-QTY I-COMMENT B-RANGE_END B-NAME O O B-COMMENT B-QTY I-COMMENT B-RANGE_END 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: Olive or safflower oil


Input: 1/4 cup granulated sugar


Input: Vegetable oil for greasing pan

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


Input: 1/4 teaspoon ground mace


Input: 1/4 cup (1/2 stick) butter, cold

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon ground cinnamon


Input: 1/3 cup all-purpose flour


Input: 1/4 cup brown sugar


Input: 2 1/2 pounds (10 to 12) tomatoes, peeled, seeded and chopped

2$1/2 pounds ( 10 to 12 ) tomatoes , peeled , seeded and chopped

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

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

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


Input: 1/2 cup capers, rinsed and chopped in a food processor or mashed with a mortar and pestle

1/2 cup capers , rinsed and chopped in a food processor or mashed with a mortar and pestle

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

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

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


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 garlic cloves, peeled and chopped (can be chopped or mashed along with the capers)

8 garlic cloves , peeled and chopped ( can be chopped or mashed along with the capers )

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

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

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


Input: 1 small or 1/2 medium-size onion, finely chopped

1 small or 1/2 medium-size onion , finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup dry white wine


Input: 1 teaspoon butter kneaded with 1 teaspoon all-purpose flour to make beurre manie

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

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

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


Input: 2/3 cup light cream (not ultrapasteurized)

2/3 cup light cream ( not ultrapasteurized )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon olive oil


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 shallot, peeled and minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups arugula, washed and dried (roughly chopped if large)

4 cups arugula , washed and dried ( roughly chopped if large )

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

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

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


Input: 1 cup parsley leaves, washed, dried and roughly chopped

1 cup parsley leaves , washed , dried and roughly chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 roasting chicken, 3 to 4 pounds

B-QTY B-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: 6 cups boiling water


Input: 4 tablespoons butter, softened


Input: 2 tablespoons finely chopped tarragon


Input: Salt and pepper to taste

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


Input: 1/4 cup fresh lemon juice, or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup extra virgin olive oil, or to taste

1/3 cup extra virgin olive oil , or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups cooked white beans


Input: 1 tablespoon capers


Input: 1 1/2 cups dried salt cod, soaked in a couple of changes of water at least 12 hours (or use leftover fish of any kind), chopped or shredded

1$1/2 cups dried salt cod , soaked in a couple of changes of water at least 12 hours ( or use leftover fish of any kind ) , chopped or shredded

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

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

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

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


Input: 1/2 teaspoon ground ginger


Input: Salt and pepper to taste

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


Input: 4 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 pound niçoise or other brine-cured black olives with pits, drained

3/4 pound niçoise or other brine-cured black olives with pits , drained

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

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

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


Input: 2 heaping tablespoons za'atar, preferably Jordanian (sold at Middle Eastern markets)

2 heaping tablespoons za'atar , preferably Jordanian ( sold at Middle Eastern markets )

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

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

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


Input: 1 teaspoon ground cumin


Input: 4 teaspoons harissa (available at Middle Eastern and specialty markets)

4 teaspoons harissa ( available at Middle Eastern and specialty markets )

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

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

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


Input: 6 tablespoons extra virgin olive oil, more to taste

6 tablespoons extra virgin olive oil , more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons white wine vinegar


Input: 2 tablespoons finely chopped mint (optional)

2 tablespoons finely chopped mint ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 pounds carrots, peeled and cut into large pieces

2 pounds carrots , peeled and cut into large pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 lemon, halved


Input: Salt and pepper to taste

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


Input: 2 tablespoons pomegranate molasses (sold in Middle Eastern markets)

2 tablespoons pomegranate molasses ( sold in Middle Eastern markets )

B-QTY 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 YesCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 tablespoons cold unsalted butter, cut into 4 pieces

4 tablespoons cold unsalted butter , cut into 4 pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 lamb shoulder chops, 10 to 12 ounces each

6 lamb shoulder chops , 10 to 12 ounces each

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 cups dry red wine


Input: 1 tablespoon plus 1 teaspoon ground cumin

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 cloves garlic, smashed


Input: 2 carrots, peeled and thickly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large onion, peeled and quartered

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon Dijon-style mustard


Input: 2 tablespoons red-wine vinegar


Input: 1 teaspoon finely chopped garlic


Input: 4 tablespoons olive or vegetable oil

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: 2 ripe plum tomatoes, cored and sliced thin

2 ripe plum tomatoes , cored and sliced thin

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium Vidalia or red onion, peeled and sliced thin

1 medium Vidalia or red onion , peeled and sliced thin

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Shaved Gruyere or Parmesan cheese for garnish

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

YesCAP YesCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons canola oil


Input: 1 head Boston lettuce


Input: 1 bunch watercress


Input: 2 teaspoons allspice


Input: 2 sprigs fresh thyme or 1 teaspoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 6 peppercorns


Input: Salt to taste


Input: 4 chicken legs and thighs


Input: 4 chicken legs and thighs


Input: 6 carrots, about 1/2 pound, trimmed and scraped

6 carrots , about 1/2 pound , trimmed and scraped

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Input: 2 leeks, trimmed and well washed

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Input: 4 ribs celery, trimmed and tied

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Input: 1 onion peeled and stuck with 2 cloves

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Input: 1 head cabbage, about 1 pound

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Input: 1 1/4 pound smoked shoulder or butt of pork

1$1/4 pound smoked shoulder or butt of pork

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Input: 6 medium Washington or Idaho potatoes, about 1 1/4 pounds, peeled

6 medium Washington or Idaho potatoes , about 1$1/4 pounds , peeled

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Input: 1/2 cup finely diced celery


Input: 3 tablespoons finely diced red onion

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Input: 3 tablespoons finely minced red bell pepper

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Input: 6 cups hot cooked rice


Input: 1 tablespoon balsamic vinegar


Input: 2 tablespoons soy sauce


Input: 3 red onions, peeled and cut into eighths

3 red onions , peeled and cut into eighths

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Input: 3 yellow peppers, sliced into thin strips

3 yellow peppers , sliced into thin strips

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Input: 2 pounds beef loin, sliced into thin strips

2 pounds beef loin , sliced into thin strips

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Input: 4 all-purpose potatoes, peeled, halved lengthwise and thinly sliced

4 all-purpose potatoes , peeled , halved lengthwise and thinly sliced

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Input: Vegetable oil


Input: 1/2 cup mayonnaise, preferably homemade

1/2 cup mayonnaise , preferably homemade

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Input: 2 teaspoons lemon juice


Input: Kosher salt and freshly ground black pepper to taste

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Input: 2 tablespoons drained capers


Input: 2 6-ounce cans solid water-packed tuna

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Input: 1/3 cup nicoise or other black olives, pitted and sliced

1/3 cup nicoise or other black olives , pitted and sliced

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Input: 1/2 cup chopped parsley


Input: 1 large tomato, seeded and chopped

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Input: 1 clove minced garlic


Input: 1 tablespoon lemon juice


Input: 1 pound small Yukon Gold potatoes, scrubbed

1 pound small Yukon Gold potatoes , scrubbed

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Input: 1/2 pound green beans or wax beans, ends trimmed

1/2 pound green beans or wax beans , ends trimmed

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Input: 4 cloves garlic, thinly sliced

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Input: 3/4 cup olive oil


Input: Kosher salt and freshly ground black pepper to taste

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Input: 1 tablespoon lime juice


Input: 1 12-ounce tuna steak, about 1 inches thick

1 12-ounce tuna steak , about 1 inches thick

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Input: 3 tablespoons vegetable oil


Input: Kosher salt and freshly ground black pepper to taste

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Input: 2/3 cup vegetable oil


Input: 1 pounds tuna steak, in one piece

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Input: 3/4 teaspoon ground black pepper


Input: 1 1/2 teaspoons kosher salt


Input: 2 tablespoons fresh lime juice


Input: 1 teaspoon shrimp paste (see note)

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Input: 4 stalks lemongrass (see note), very finely sliced

4 stalks lemongrass ( see note ) , very finely sliced

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Input: 1 large tomato, seeded and diced

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Input: 16 large basil leaves, finely sliced, plus more for garnish

16 large basil leaves , finely sliced , plus more for garnish

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Input: 15 shallots, peeled, halved and very finely sliced

15 shallots , peeled , halved and very finely sliced

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Input: 2 heads Belgium endive, sliced into rings

2 heads Belgium endive , sliced into rings

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