Input: 3 8-ounce skinless, boneless chicken breasts halves

3 8-ounce skinless , boneless chicken breasts halves

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Input: 2 eggs


Input: 1 1/2 cups potato flour


Input: 1/2 teaspoon baking soda


Input: 1 1/2 teaspoons salt


Input: 1 1/2- 2 cups peanut oil


Input: 1/2 cup fresh lemon juice


Input: 1 teaspoon lemon zest


Input: 1/2 cup sugar


Input: 1 teaspoon rice wine vinegar


Input: 1/2 teaspoon salt


Input: 1 heaping tablespoon cornstarch


Input: 1 pork loin, 1 1/2 to 2 pounds

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

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Input: 2 cups applesauce, preferably unsweetened

2 cups applesauce , preferably unsweetened

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

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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: 3 pounds small mussels


Input: 5 cloves garlic


Input: 3 tablespoons Shaoshing wine or dry sherry

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

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Input: 2 pounds Manila or littleneck clams, scrubbed and dried

2 pounds Manila or littleneck clams , scrubbed and dried

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

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Input: 4 eggs


Input: 2/3 cup unsalted chicken broth


Input: Salt


Input: Freshly ground white pepper


Input: Sesame oil


Input: Light soy sauce


Input: 1 tablespoon minced scallion


Input: 1 teaspoon cornstarch


Input: 2 tablespoons salted black beans


Input: 2 tablespoons peanut oil


Input: 3 garlic cloves, minced


Input: 2 scallions, finely chopped


Input: 2 tablespoons minced ginger


Input: 1 teaspoon red-pepper flakes


Input: 1 cup creme fraiche, sour cream or mayonnaise

1 cup creme fraiche , sour cream or mayonnaise

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

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Input: 1/4 cup prepared white horseradish


Input: 1/2 teaspoon sugar


Input: 1 tablespoon minced chives


Input: 8 halibut steaks or fillets, each 4 to 6 ounces, or 8 portions chilled gefilte fish

8 halibut steaks or fillets , each 4 to 6 ounces , or 8 portions chilled gefilte fish

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

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Input: 12 Manila clams, scrubbed


Input: Salt and freshly ground white pepper to taste

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

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Input: 4 cups peeled and julienned fresh beets (about 1 1/2 bunches)

4 cups peeled and julienned fresh beets ( about 1$1/2 bunches )

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

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Input: 1 quart well-seasoned chicken or vegetable stock

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

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Input: 2 sprigs flat-leaf parsley


Input: 1 cup chopped savoy cabbage, plus 3 of the darker outer leaves, finely julienned

1 cup chopped savoy cabbage , plus 3 of the darker outer leaves , finely julienned

B-QTY B-UNIT B-COMMENT B-NAME I-NAME 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 julienned fennel


Input: 2 tablespoons sliced garlic


Input: 2 sprigs fresh thyme


Input: 1 medium onion, julienned

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


Input: 2 tablespoons olive oil or corn oil

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

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Input: 2 cloves garlic, lightly bruised

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

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Input: 1/2 cup extra-virgin olive oil


Input: 10 fresh basil leaves, coarsely chopped

10 fresh basil leaves , coarsely chopped

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

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Input: Salt and black pepper to taste

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

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Input: 1/2 cup prosciutto cut into strips (optional)

1/2 cup prosciutto cut into strips ( optional )

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

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Input: 1/2 teaspoon ground cumin


Input: 2 1-pound cans chickpeas, drained (liquid reserved)

2 1-pound cans chickpeas , drained ( liquid reserved )

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

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Input: 1 cup canned crushed tomatoes


Input: 1/4 cup minced parsley


Input: 1 teaspoon dried oregano


Input: 1/3 cup extra-virgin olive oil


Input: 2 medium potatoes, peeled and diced

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

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Input: 1 19-ounce can cannellini beans, with liquid

1 19-ounce can cannellini beans , with liquid

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

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Input: Salt and black pepper to taste

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

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Input: 1/2 cup extra-virgin olive oil


Input: Grated Parmesan cheese


Input: 2 medium onions, chopped

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


Input: 3 large cloves garlic, minced

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

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Input: 1 tablespoon sake or sherry


Input: 1/2 teaspoon sugar


Input: 2 tablespoons cornstarch mixed with 4 tablespoons cold water

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

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Input: 2 tablespoons Chinese oyster sauce


Input: 2 scallions, trimmed and cut into 1/4-inch pieces

2 scallions , trimmed and cut into 1/4-inch pieces

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

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Input: Fresh coriander leaves


Input: 10 3/4-inch-thick slices white peasant bread

10$3/4-inch-thick slices white peasant bread


Input: 6 cups water


Input: 8 large kale leaves, cut into 2-inch pieces

8 large kale leaves , cut into 2-inch pieces

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

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Input: 2 large carrots, peeled and coarsely chopped

2 large carrots , peeled and coarsely chopped

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

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Input: 2 large stalks celery, coarsely chopped

2 large stalks celery , coarsely chopped

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

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Input: 1 medium onion, coarsely chopped

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

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Input: 2 large cloves garlic, minced

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

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Input: 2 cups water


Input: 4 large ribs bok choy, cut into 1/4-inch slices

4 large ribs bok choy , cut into 1/4-inch slices

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

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Input: 1 tablespoon peanut oil


Input: 1 large clove garlic, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon Chinese brown bean sauce

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

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Input: Vegetable oil for deep frying

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


Input: 1 pound firm tofu (bean curd), cut into 1-inch cubes

1 pound firm tofu ( bean curd ) , cut into 1-inch cubes

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

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Input: 1 large Spanish onion, coarsely chopped

1 large Spanish onion , coarsely chopped

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

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Input: Black pepper and additional salt to taste

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

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Input: 1/4 cup olive oil


Input: 1 cup bulgur wheat


Input: 1 teaspoon salt


Input: 1 cup short-grain rice


Input: 1 cup brown lentils


Input: 2 cups water


Input: 2 cups chicken stock, preferably homemade

2 cups chicken stock , preferably homemade

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

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Input: 1 teaspoon salt, or to taste

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

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Input: Black pepper to taste


Input: 1 teaspoon oregano


Input: 1/4 teaspoon ground cumin


Input: 1 Spanish sausage (chorizo), chopped, or 1/2 cup chopped ham (optional)

1 Spanish sausage ( chorizo ) , chopped , or 1/2 cup chopped ham ( optional )

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

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Input: 1 bay leaf


Input: 1 quart water


Input: 2 cloves garlic, minced


Input: 1 green pepper, seeded and diced

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

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Input: 1 1/2 pounds ripe tomatoes, peeled and chopped, with juice

1$1/2 pounds ripe tomatoes , peeled and chopped , with juice

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Input: 3 pounds chicken legs, skinned and cut up

3 pounds chicken legs , skinned and cut up

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

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Input: 1 large Spanish onion, chopped

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

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Input: 2 tablespoons finely sliced cilantro leaves

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

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Input: 12 thin lime wedges


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: 6 ounces jumbo lump crabmeat, shell and cartilage fragments discarded

6 ounces jumbo lump crabmeat , shell and cartilage fragments discarded

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

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Input: 1/2 teaspoon sesame oil


Input: 7 tablespoons lime juice


Input: 2 tablespoons coarsely chopped parsley, plus 12 sprigs for garnish

2 tablespoons coarsely chopped parsley , plus 12 sprigs for garnish

B-QTY B-UNIT 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 coarsely chopped dill


Input: 5 ounces feta cheese, crumbled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 plum tomatoes, cored and coarsely chopped

12 plum tomatoes , cored and coarsely chopped

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

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Input: 1/2 jalapeno pepper, seeded and coarsely chopped

1/2 jalapeno pepper , seeded and coarsely chopped

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

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Input: 1 teaspoon Dijon mustard


Input: Green ends from 2 scallions, thinly sliced on the diagonal

Green ends from 2 scallions , thinly sliced on the diagonal

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

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Input: Juice of 2 lemons


Input: Chili powder for garnish


Input: 6 plum tomatoes, halved lengthwise

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

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Input: 1/2 cup plus 1 tablespoon olive oil

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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: 2 cups homemade or low-sodium canned chicken broth

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

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Input: 12 large sea scallops


Input: 1 cup white wine


Input: 6 cloves garlic, peeled and mashed, plus 2 cloves, peeled and thinly sliced

6 cloves garlic , peeled and mashed , plus 2 cloves , peeled and thinly sliced

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

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Input: 4 sprigs rosemary


Input: 6 sprigs oregano


Input: 1 cup whole milk


Input: 2 large eggs, beaten

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


Input: 1/2 cup unsalted butter, melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup granulated sugar


Input: 2 teaspoons baking powder


Input: 1 1/2 cups yellow cornmeal


Input: 1/2 cup all-purpose flour


Input: 1 clove garlic, peeled and finely chopped

1 clove garlic , peeled and finely chopped

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

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Input: Kosher salt and freshly ground black pepper to taste, plus 1/2 teaspoon salt

Kosher salt and freshly ground black pepper to taste , plus 1/2 teaspoon salt

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

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Input: 1/2 cup corn kernels (from 1 ear corn)

1/2 cup corn kernels ( from 1 ear corn )

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

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Input: 2 ounces country ham, like Smithfield, finely chopped

2 ounces country ham , like Smithfield , finely chopped

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

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Input: 1 teaspoon vegetable oil, plus more for the pan

1 teaspoon vegetable oil , plus more for the pan

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

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Input: 10 plum tomatoes, cored

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


Input: 6 ounces cream cheese


Input: 36 1 1/2-inch chive segments


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: 12 ripe figs, halved lengthwise

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

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Input: 36 large red cherry tomatoes

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


Input: 12 sorrel leaves, stacked, sliced in half lengthwise

12 sorrel leaves , stacked , sliced in half lengthwise

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

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Input: 5 ounces duck prosciutto, cut thinly into 4-inch-long slices (see note)

5 ounces duck prosciutto , cut thinly into 4-inch-long slices ( see note )

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

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


Input: 1 teaspoon Dijon mustard


Input: 2 teaspoons honey


Input: Salt and freshly ground black pepper

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

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Input: 2 tablespoons slivered fresh basil leaves

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

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Input: 4 tablespoons extra-virgin olive oil


Input: 1/4 cup red wine vinegar


Input: 1 1/2 pounds ripe tomatoes, coarsely chopped

1$1/2 pounds ripe tomatoes , coarsely chopped

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

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Input: 1/2 cup chopped sweet onion


Input: A 6-inch piece French or Italian bread, crusts removed

A 6-inch piece French or Italian bread , crusts removed

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

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Input: 2 large cloves garlic, split

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: A 3/4-pound eggplant, sliced 1/2-inch thick

A 3/4-pound eggplant , sliced 1/2-inch thick

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

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Input: 1 1/2 to 2 tablespoons extra-virgin olive oil

1$1/2 to 2 tablespoons extra-virgin olive oil

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

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Input: 2 tablespoons minced fresh mint


Input: 2 tablespoons red wine vinegar


Input: 1 cup bulgur


Input: 1 1/2 cups boiling water


Input: Juice of 1 1/2 lemons


Input: A 1-pound eggplant, sliced 1/2-inch thick

A 1-pound eggplant , sliced 1/2-inch thick

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Input: 3 tablespoons minced scallions


Input: 1 medium-size tomato, peeled, seeded, juiced and chopped

1 medium-size tomato , peeled , seeded , juiced and chopped

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

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Input: 1 garlic clove, minced


Input: 3 tablespoons minced fresh flat-leaf parsley

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

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Input: 1/4 cup slivered basil leaves


Input: Salt and freshly ground black pepper

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

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Input: 2 large sprigs fresh thyme


Input: 3 medium-large ripe tomatoes, peeled, seeded, juiced and diced

3 medium-large ripe tomatoes , peeled , seeded , juiced and diced

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

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Input: 2 medium-size zucchini, diced

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


Input: 4 large cloves garlic, minced

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Input: 1 tablespoon extra-virgin olive oil, or more, to taste

1 tablespoon extra-virgin olive oil , or more , to taste

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

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Input: 1 large onion, chopped

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


Input: 1 sweet red pepper, seeded and diced

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

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Input: 1/2 cup sugar


Input: 1 1/2 squares unsweetened chocolate


Input: 1/4 cup lowfat milk


Input: 1 jumbo egg, separated

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


Input: 1/2 teaspoon vanilla extract


Input: 3 tablespoons flour


Input: 1/4 cup chocolate sauce


Input: 1/2 cup heavy cream, whipped

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Input: A 1-pound eggplant, sliced 1/2-inch thick

A 1-pound eggplant , sliced 1/2-inch thick

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

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Input: 10 jumbo shrimp, peeled and deveined

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

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Input: 2 1/2 tablespoons unsalted butter at room temperature

2$1/2 tablespoons unsalted butter at room temperature

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

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Input: 8 small new potatoes, peeled and halved

8 small new potatoes , peeled and halved

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

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Input: Salt


Input: 2 medium-size artichokes


Input: Juice of 1 lemon


Input: 3 tablespoons extra-virgin olive oil


Input: 1 tablespoon flat-leaf parsley


Input: 1 large clove garlic, chopped

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Input: 1 teaspoon curry powder


Input: 1/2 cup dry white wine


Input: 1 1/2 tablespoons flour


Input: Freshly ground black pepper to taste

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Input: Freshly grated Parmesan cheese


Input: Freshly ground black pepper


Input: 1 tablespoon unsalted butter


Input: 1 head radicchio, cored and shredded

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

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Input: 1 tablespoon extra-virgin olive oil


Input: 2 ounces prosciutto, finely slivered

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

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Input: Freshly ground pepper to taste

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


Input: 3 tablespoons olive oil


Input: 2 tablespoons finely chopped parsley


Input: 2 teaspoons minced garlic


Input: 1/4 cup finely chopped onion


Input: 1/4 cup freshly grated Parmesan cheese

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

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Input: Salt


Input: 6 ounces farfalle (bow-tie pasta)

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

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Input: Salt to taste if desired

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


Input: 3/4 cup feta cheese, crumbled

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Input: 2 teaspoons fresh rosemary, finely chopped, or half that amount dried

2 teaspoons fresh rosemary , finely chopped , or half that amount dried

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

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Input: 4 plum tomatoes, about 1/2 pound, cored

4 plum tomatoes , about 1/2 pound , cored

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

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Input: 1 slender eggplant about 3 inches in diameter, about 1 pound

1 slender eggplant about 3 inches in diameter , about 1 pound

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

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Input: 4 teaspoons finely chopped parsley


Input: 1/4 teaspoon ground cumin


Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: A few sprigs of oregano to yield 1 tablespoon chopped

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Input: 1 1/2 pounds lean lamb, ground

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

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Input: 1 large clove garlic


Input: 1 1/2 pounds ripe tomatoes


Input: 1 teaspoon olive oil


Input: 3 ears corn or 2 cups frozen corn kernels

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Input: Enough fresh or frozen ginger to yield 1 tablespoon, coarsely grated

Enough fresh or frozen ginger to yield 1 tablespoon , coarsely grated

B-COMMENT I-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: 8 ounces whole onion or 7 ounces chopped, ready-cut onion (1 2/3 cups)

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

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

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Input: Pan spray


Input: 10 ounces salmon fillet


Input: 1/2 cup orzo


Input: 1 teaspoon cumin


Input: 3/4 cup frozen peas that have been thawed under hot water

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

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Input: 1 teaspoon finely chopped garlic


Input: 1 medium-size apple, peeled, cored and cut into 1/4-inch cubes

1 medium-size apple , peeled , cored and cut into 1/4-inch cubes

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

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Input: 2 teaspoons curry powder


Input: Salt to taste


Input: 1 1/2 cups water


Input: 1 bay leaf


Input: 3/4 cup diced and seeded ripe tomatoes

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

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Input: 1/4 cup chopped fresh coriander or parsley

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

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Input: 2 tablespoons butter


Input: 1 cup converted rice


Input: 1/2 cup finely chopped onion


Input: 2 teaspoons finely chopped garlic


Input: 1/8 teaspoon red pepper flakes


Input: 2 tablespoons lemon juice


Input: 1/2 cup freshly squeezed orange juice, pulp included

1/2 cup freshly squeezed orange juice , pulp included

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

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Input: 4 tablespoons butter at room temperature

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

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Input: Salt and freshly ground white pepper to taste

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

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Input: 4 sprigs fresh thyme or 1 teaspoon dried

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

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Input: 1 tablespoon chopped fresh rosemary or 2 teaspoons dried

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

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Input: 2 tablespoons olive oil


Input: 1 1/2 pounds sea scallops


Input: 1 tablespoon finely chopped parsley


Input: 6 tablespoons corn, peanut or vegetable oil

6 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 hard-cooked eggs, peeled and chopped

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

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Input: 2 tablespoons coarsely chopped red onion

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

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Input: Freshly ground pepper to taste

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


Input: 2 tablespoons red-wine vinegar


Input: Salt to taste if desired

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


Input: 1 tablespoon Dijon-style mustard


Input: Freshly ground pepper to taste

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


Input: 1 bay leaf


Input: 2 bunches firm watercress


Input: 1/4 cup shelled, skinless pistachios

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

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Input: 1 1/2 cups water


Input: Salt to taste if desired

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


Input: 1 cup fish broth or bottled clam juice

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

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Input: 2 teaspoons tomato paste


Input: 2 teaspoons grated fresh ginger


Input: 3 tablespoons finely chopped parsley


Input: 2 tablespoons butter


Input: 1/4 cup finely chopped onion


Input: 1 cup rice


Input: 1 small carrot, trimmed and scraped

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

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Input: 1 2-inch length of leek


Input: 2 tablespoons olive oil


Input: 1/3 cup finely chopped onion


Input: 1 teaspoon finely minced garlic


Input: 1/2 teaspoon turmeric


Input: 1/2 cup dry white wine


Input: 2 ribs celery


Input: 1 tomato, about 1/2 pound

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

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Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 1 cup oysters with their liquor

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

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Input: 1 pound shrimp, shelled and deveined

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

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Input: 2 cups bay or ocean scallops

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

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Input: 2 tablespoons chopped fresh basil or parsley

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

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Input: 1 teaspoon finely chopped garlic


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: 1/2 pound thin noodles


Input: 2 tablespoons butter or olive oil, or a mixture of each

2 tablespoons butter or olive oil , or a mixture of each

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

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Input: 4 ripe plum tomatoes


Input: 1/4 cup finely chopped parsley or dill

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

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Input: 1/3 cup fresh bread crumbs


Input: 1 1/4 cup drained yogurt


Input: 4 tablespoons grated onion


Input: Salt and freshly ground pepper to taste

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

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Input: 1/4 teaspoon freshly grated nutmeg


Input: 2 tablespoons paprika


Input: 2 tablespoons butter


Input: 1/4 pound mushrooms, thinly sliced

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

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Input: 1/4 cup chopped onions


Input: 1 teaspoon chopped garlic


Input: 1/4 cup sherry wine


Input: 2 tablespoons tomato paste


Input: 1 egg, beaten


Input: 1 pound lean ground round steak

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

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Input: 1/4 cup grated unsweetened coconut


Input: 1/2 cup plain yogurt


Input: Coarse 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: 3 tablespoons chopped fresh cilantro


Input: 1 teaspoon sugar


Input: 3/4 teaspoon ground turmeric


Input: 4 garlic cloves, minced


Input: 1 jalapeno, seeded and minced, or to taste

1 jalapeno , seeded and minced , or to taste

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

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Input: 6 large ripe red tomatoes, quartered

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

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Input: 2 teaspoons black mustard seeds


Input: 4 scallions, sliced thin


Input: 2 teaspoons cumin seeds


Input: 2 tablespoons unsalted butter


Input: Salt and freshly cracked 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 rib or loin chops, 1 1/2 inches thick

4 rib or loin chops , 1$1/2 inches thick

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

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Input: 1 tablespoon olive oil


Input: 4 peaches, halved and pitted

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

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Input: Juice of 1 lime


Input: 1/4 cup molasses


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 ripe unblemished avocado


Input: 2 tablespoons butter, melted


Input: 1 tablespoon red-wine vinegar


Input: 3 tablespoons vegetable or peanut oil

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

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Input: 1 tablespoon Dijon mustard


Input: 1 tablespoon fresh lemon juice


Input: 4 heads Belgian endive


Input: 2 tablespoons butter


Input: Freshly ground pepper to taste

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


Input: 1 tablespoon chopped fresh oregano or 1 teaspoon dried

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

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Input: 1 small jalapeno pepper, chopped,

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

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Input: 3 tablespoons tomato paste


Input: 2 cups canned crushed tomatoes


Input: 1 tablespoon finely chopped garlic


Input: 3/4 pound ziti


Input: 4 tablespoons olive oil


Input: 3/4 pound Salt


Input: 1 bay leaf


Input: 4 cloves


Input: 1 bunch broccoli, about 3/4 pound

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

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Input: 3 or 4 shallots, thinly sliced (optional)

3 or 4 shallots , thinly sliced ( optional )

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Input: 2 pounds mussel, beards and barnacles removed, washed and drained well

2 pounds mussel , beards and barnacles removed , washed and drained well

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

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Input: Salt and pepper to taste

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


Input: 6 cups arugula or mesclun


Input: 2 or 3 lemons


Input: 1 teaspoon minced garlic


Input: 1/3 cup extra virgin olive oil

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

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Input: 2 pounds cleaned squid, bodies left whole (tentacles optional), rinsed and dried

2 pounds cleaned squid , bodies left whole ( tentacles optional ) , rinsed and dried

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Input: 1 small onion, peeled

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


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

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

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

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Input: 4 large eggs, separated

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


Input: 2/3 cup sugar


Input: 3/4 teaspoon vanilla extract


Input: 1 cup sifted cake flour


Input: 1/4 teaspoon salt


Input: 4 to 5 pounds lamb breast, cut into ribs

4 to 5 pounds lamb breast , cut into ribs

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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: 1/4 cup honey, orange marmalade or maple syrup

1/4 cup honey , orange marmalade or maple syrup

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup Dijon mustard


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 ounces Parmigiano Reggiano, to yield about 7 tablespoons coarsely grated

1$1/2 ounces Parmigiano Reggiano , to yield about 7 tablespoons coarsely grated

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

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

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


Input: 8 ounces fresh eggless fettuccine


Input: 2 teaspoons cornstarch


Input: 1/2 cup light ricotta


Input: 1/2 cup nonfat yogurt


Input: 1 generous teaspoon anchovy paste


Input: About 1/2 of a 4-ounce jar of roasted peppers, to yield 1/2-cup chopped

About 1/2 of a 4-ounce jar of roasted peppers , to yield 1/2-cup chopped

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

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

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


Input: 2 cups canned crushed no-salt-added tomatoes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cloves garlic


Input: Pan spray


Input: 1 cup heavy cream


Input: 1 tablespoon sugar


Input: 2 teaspoons Drambuie liqueur or vanilla extract

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pink crystallized rose petals, candied cherries or other garnishes

Pink crystallized rose petals , candied cherries or other garnishes

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dry Marsala or sherry

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Grated zest of 1 lemon

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


Input: 2 tablespoons brandy


Input: 2 shallots, coarsely chopped


Input: 4 ripe tomatoes, peeled, skinned and chopped (or 1 1/2 cups canned)

4 ripe tomatoes , peeled , skinned and chopped ( or 1$1/2 cups canned )

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


Input: 1 tablespoon fresh rosemary leaves, chopped (or 1 teaspoon dried)

1 tablespoon fresh rosemary leaves , chopped ( or 1 teaspoon dried )

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

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

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


Input: Salt to taste


Input: 3 tablespoons olive oil


Input: 3 or 4 small zucchini, about a pound, washed, trimmed and cut into slices 1/8 to 1/4 inch thick

3 or 4 small zucchini , about a pound , washed , trimmed and cut into slices 1/8 to 1/4 inch thick

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

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

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


Input: 1/2 cup seedless raspberry or strawberry jam

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: 18 almond macaroons or Italian amaretto cookies, crumbled

18 almond macaroons or Italian amaretto cookies , crumbled

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons cornstarch


Input: 1 teaspoon vanilla extract


Input: 2 tablespoons sugar


Input: 6 to 8 Sponge Cupcakes (see recipe)

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

NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 1/2 cups heavy cream


Input: 6 large egg yolks


Input: 1/2 cup roughly chopped mint, parsley or basil

1/2 cup roughly chopped mint , parsley or basil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound spaghetti, linguine or other long pasta

1 pound spaghetti , linguine or other long pasta

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup freshly grated Parmigiano-Reggiano cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 eggs


Input: Juice 1 lemon


Input: 1 tablespoon fresh thyme leaves, chopped (or 1/2 teaspoon dried)

1 tablespoon fresh thyme leaves , chopped ( or 1/2 teaspoon dried )

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

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

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


Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons olive oil


Input: 4 8-ounce pieces swordfish (or 1 2-pound steak)

B-COMMENT 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

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Juice 1 lemon


Input: 2 tablespoons olive oil


Input: 2 large shallots, minced

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


Input: 1 small clove garlic, unpeeled and left whole

1 small clove garlic , unpeeled and left whole

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons butter


Input: 3 to 4 pounds sorrel


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

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tuna steaks (about 2 pounds total weight)

4 tuna steaks ( about 2 pounds total weight )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Freshly ground pepper


Input: A heaping plate of mixed herbs, washed and dried: basil, cilantro and mint are most important, but chervil, lovage, parsley, shiso, dill, marjoram and other tender herbs are all appropriate.

A heaping plate of mixed herbs , washed and dried: basil , cilantro and mint are most important , but chervil , lovage , parsley , shiso , dill , marjoram and other tender herbs are all appropriate.

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


Input: Coarse salt to taste


Input: 2 shallots, minced


Input: 2 ripe tomatoes, peeled, seeded and diced

2 ripe tomatoes , peeled , seeded and diced

B-QTY B-COMMENT B-NAME O I-COMMENT O 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: 1/2 cup freshly squeezed orange juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dry white wine


Input: 2 tablespoons unsalted butter


Input: 4 salmon steaks (a total of about 2 pounds)

4 salmon steaks ( a total of about 2 pounds )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons olive oil


Input: 3 tablespoons fresh tarragon leaves


Input: Salt to taste


Input: 2 limes, cut into wedges

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 scallions, minced


Input: Several Thai or other chilies, stemmed, seeded and minced

Several Thai or other chilies , stemmed , seeded and minced

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

YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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: 2 tablespoons fish sauce (nam pla or nuoc mam, available at Asian markets) or soy sauce

2 tablespoons fish sauce ( nam pla or nuoc mam , available at Asian markets ) or soy sauce

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

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

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


Input: 4 cloves


Input: 1 pound boneless sirloin, tenderloin or round (chicken may be substituted), cut into 16 thin slices

1 pound boneless sirloin , tenderloin or round ( chicken may be substituted ) , cut into 16 thin slices

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

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

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

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


Input: 1 1-inch chunk peeled fresh ginger

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 onion, quartered (don't bother to peel)

1 onion , quartered ( don't bother to peel )

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons chopped fresh coriander or parsley

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound thin rice noodles (labeled "vermicelli" or "rice sticks")

1/2 pound thin rice noodles ( labeled "vermicelli" or "rice sticks" )

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

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


Input: 4 star anise


Input: 1 cinnamon stick


Input: 8 cups rich beef or chicken stock

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: 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: 2 teaspoons red-wine vinegar


Input: 2 tablespoons chopped onions


Input: 1/2 pound fresh snow peas


Input: 1 tablespoon olive oil


Input: 3 large carrots, about 1/2 pound

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large, firm white turnips, about 1/2 pound

2 large , firm white turnips , about 1/2 pound

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons dry white wine


Input: 1/4 cup water or fresh chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped parsley


Input: 2 garlic cloves, unpeeled


Input: 1 bay leaf


Input: 1 tablespoon vegetable or corn oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 medium-size mushrooms, left whole

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 small red waxy potatoes, peeled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 small white onions, peeled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cups raisins


Input: 1/2 cup melted butter


Input: 1 egg, lightly beaten (optional)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 teaspoons vanilla extract


Input: 1 teaspoon rose water


Input: 1 teaspoon almond extract


Input: 3/4 to 1 cup liquid (milk or unsweetened coconut milk)

3/4 to 1 cup liquid ( milk or unsweetened coconut milk )

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

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

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


Input: 3 quarts boiling water


Input: 2 ounces dried Jamaican sorrel (see note)

2 ounces dried Jamaican sorrel ( see note )

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Peel of 1 orange


Input: Peel of 1 lime or lemon

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 stick cinnamon


Input: 12 cloves


Input: 1 ounce ginger, unpeeled and grated

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 15 grains of rice


Input: Honey, sugar or turbinado sugar to taste (see note)

Honey , sugar or turbinado sugar to taste ( see note )

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

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

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


Input: 2 lean pork tenderloins, about 1 3/4 pounds

2 lean pork tenderloins , about 1$3/4 pounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 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: 1 tablespoon chopped fresh sage or 2 teaspoons dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups unsweetened fresh grated coconut

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch of nutmeg


Input: 1/2 cup sugar or 1/3 cup honey

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces salt pork cut into 1/4-inch strips (optional)

2 ounces salt pork cut into 1/4-inch strips ( 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: 1/2 pound dried pigeon peas (soaked overnight)

1/2 pound dried pigeon peas ( soaked overnight )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 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 large bay leaf


Input: 1 pound long-grain rice


Input: 4 cups unbleached white flour


Input: 2 teaspoons baking powder


Input: 1/4 teaspoon salt


Input: 1 teaspoon cinnamon


Input: 1 teaspoon basil


Input: Pinch of cayenne


Input: 3 cloves garlic, minced


Input: 2 tablespoons green pepper, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon oregano


Input: 1 small onion, quartered

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


Input: 2 to 3 cloves garlic, whole

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 1/2 lemon


Input: 1/2 pound white potatoes, peeled, boiled and mashed

1/2 pound white potatoes , peeled , boiled and mashed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 medium onion, minced

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


Input: 1 small green, red or yellow pepper, minced

1 small green , red or yellow pepper , minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cloves garlic, minced


Input: 2 tablespoons curry powder


Input: 1 1/2 tablespoons hot sauce or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon dried oregano


Input: 1/4 teaspoon dried thyme


Input: 1 teaspoon dried basil


Input: 1 small onion, minced

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


Input: 3 tablespoons olive oil


Input: Approximately 1 cup unbleached white flour for dusting

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Black pepper to taste


Input: 1/4 cup unbleached flour


Input: 1 egg


Input: 2 teaspoons fresh parsley, minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch freshly ground black pepper


Input: 2 quarts of water


Input: 1 pound salted cod


Input: 5 ounces mozzarella (whole-milk or part-skim), cut into 5 slices

5 ounces mozzarella ( whole-milk or part-skim ) , cut into 5 slices

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Input: Basic polenta (see recipe), chilled and cut into rectangles

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Input: 1 tablespoon chopped fresh basil


Input: 4 ounces zucchini, cut into 1-inch pieces

4 ounces zucchini , cut into 1-inch pieces

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Input: 1/2 cup tomato puree


Input: 1 teaspoon kosher salt


Input: Pinch dried thyme


Input: Pinch dried oregano


Input: 2 teaspoons olive oil


Input: 2 ounces eggplant, cut into 1-inch pieces

2 ounces eggplant , cut into 1-inch pieces

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Input: 1 clove garlic, smashed and peeled

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

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Input: 4 cups water (add 1/4 cup if using a coarse polenta grind)

4 cups water ( add 1/4 cup if using a coarse polenta grind )

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Input: 2 ounces onion, peeled and cut into 1-inch pieces

2 ounces onion , peeled and cut into 1-inch pieces

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Input: Pinch freshly ground black pepper


Input: 2 teaspoons kosher salt


Input: 3 tablespoons unsalted butter (add 1 tablespoon if chilling for polenta lasagna)

3 tablespoons unsalted butter ( add 1 tablespoon if chilling for polenta lasagna )

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Input: 1 1/4 cups yellow or white cornmeal (American or coarse polenta grind)

1$1/4 cups yellow or white cornmeal ( American or coarse polenta grind )

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

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Input: 1 teaspoon sesame oil


Input: 1 fresh red chili, seeded and finely chopped

1 fresh red chili , seeded and finely chopped

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

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Input: 6 to 8 leaves of purple perilla, shiso or Thai basil, finely chopped

6 to 8 leaves of purple perilla , shiso or Thai basil , finely chopped

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


Input: 1 teaspoon clear rice vinegar


Input: 1 1/2 teaspoons light soy sauce


Input: 2 teaspoons finely chopped garlic


Input: 2 to 4 teaspoons dried chili flakes

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Input: 2 teaspoons ground cumin


Input: Salt


Input: 2 scallions, green parts only, finely sliced

2 scallions , green parts only , finely sliced

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Input: 1 teaspoon sesame oil


Input: 1 cucumber


Input: 3 tablespoons peanut oil or lard

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

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Input: 2 fresh red chilies (tien tsin or Thai red chiles), seeded and finely chopped

2 fresh red chilies ( tien tsin or Thai red chiles ) , seeded and finely chopped

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

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


Input: 1 tablespoon finely chopped garlic


Input: 1 3/4 cups peanut oil


Input: 2 teaspoons minced ginger


Input: 1 tablespoon potato starch or flour

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

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Input: 12 ounces boneless short rib or other beef steak

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

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Input: 1 teaspoon dark soy sauce


Input: 1 teaspoon light soy sauce


Input: 1/2 teaspoon salt


Input: 1 tablespoon Shaoxing wine or good medium-dry sherry

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Input: 3 teaspoons sugar


Input: 1/2 cup milk


Input: 2 cups blueberries, washed, drained and picked over

2 cups blueberries , washed , drained and picked over

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Input: 1/2 cup butter


Input: 1 1/4 cups sugar, plus 3 teaspoons

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Input: 2 eggs


Input: 2 cups flour


Input: 2 teaspoons baking powder


Input: 1/2 teaspoon salt, optional


Input: 1 cup unsalted butter, room temperature, plus small amount for the pan

1 cup unsalted butter , room temperature , plus small amount for the pan

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Input: 3/4 cup granulated sugar


Input: 3 large eggs, room temperature, separated

3 large eggs , room temperature , separated

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Input: Large pinch kosher salt


Input: 1/2 cup cake flour


Input: 1/4 teaspoon baking soda


Input: 1/2 cup all-purpose flour


Input: 3 ounces semisweet or bittersweet chocolate, melted in a double boiler or for 2 minutes in a microwave oven

3 ounces semisweet or bittersweet chocolate , melted in a double boiler or for 2 minutes in a microwave oven

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

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Input: 1/4 cup sugar


Input: 1/4 teaspoon vanilla or 1 tablespoon liquor

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Input: 3/4 cup heavy cream


Input: 5 or 6 large egg yolks (see note)

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Input: 1 cup all-purpose flour


Input: 4 large eggs


Input: 3/4 cup milk


Input: 1/2 cup unsalted butter, cut into 6 pieces, plus 1 tablespoon for baking sheet

1/2 cup unsalted butter , cut into 6 pieces , plus 1 tablespoon for baking sheet

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

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Input: 1/2 teaspoon kosher salt


Input: 2 cups (12 ounces) strawberries, hulled and sliced

2 cups ( 12 ounces ) strawberries , hulled and sliced

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Input: 1 cup water


Input: 2 cups (10 ounces) raspberries

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Input: 6 cups berries as below or in any combination:

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Input: 1 1/2 cups sugar


Input: 2 cups (12 ounces) blackberries

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Input: 4 large eggs


Input: 3 cups blackberries


Input: 1/4 teaspoon ground cinnamon


Input: 1/2 cup plus 1 tablespoon superfine sugar

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Input: 2 star anise


Input: 2 1/4 cups whole milk


Input: 2 teaspoons balsamic vinegar


Input: 2 tablespoons extra virgin olive oil

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Input: 1 long red chili, left whole

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Input: 2 heads radicchio di Treviso or other radicchio, quartered lengthwise

2 heads radicchio di Treviso or other radicchio , quartered lengthwise

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Input: Juice of 1 lemon


Input: 3 Red Delicious apples


Input: 2 tablespoons plus 1 teaspoon gin

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Input: 2 teaspoons black peppercorns


Input: 1 onion, peeled and quartered

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Input: 2 star anise


Input: 2 garlic cloves, peeled and lightly crushed

2 garlic cloves , peeled and lightly crushed

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Input: 2 tablespoons butter


Input: 1 small onion, peeled and finely chopped

1 small onion , peeled and finely chopped

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Input: Pinch of salt


Input: 1 tablespoon chopped garlic, or to taste

1 tablespoon chopped garlic , or to taste

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Input: Salt


Input: Soy sauce or nam pla to taste (optional)

Soy sauce or nam pla to taste ( optional )

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Input: 2 pounds venison loin (available from Bonnie Brae Farms, 603-536-3880, or Atlantic Game Meats, 800-567-4217)

2 pounds venison loin ( available from Bonnie Brae Farms , 603-536-3880 , or Atlantic Game Meats , 800-567-4217 )

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

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Input: 3 tablespoons peanut or corn oil

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Input: 1 chopped jalapeño or dried hot chili, or to taste

1 chopped jalapeño or dried hot chili , or to taste

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Input: 1/4 cup extra virgin olive oil

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Input: 2 teaspoon Worcestershire sauce


Input: 1/2 cup gin


Input: 1 1/2 cups raisins or currants


Input: 1 tablespoon caraway seeds


Input: Good aged Cheddar cheese, for serving

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Input: Tart apples, cut into slices, for serving

Tart apples , cut into slices , for serving

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Input: 1 1/2 pounds cleaned squid


Input: 3/4 pound, approximately, bitter greens like collards, kale, arugula or dandelion

3/4 pound , approximately , bitter greens like collards , kale , arugula or dandelion

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

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Input: 2 eggs, well beaten


Input: 1 teaspoon baking soda


Input: 1 3/4 cups buttermilk


Input: 1 1/2 teaspoons salt


Input: 1 tablespoon baking powder


Input: 2/3 cup sugar


Input: 3 cups all-purpose flour


Input: 3 tablespoons freshly grated Parmesan cheese

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Input: Coarse salt and freshly ground pepper to taste

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

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Input: Butter for greasing pan plus 1/4 cup unsalted butter, melted

Butter for greasing pan plus 1/4 cup unsalted butter , melted

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

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Input: 1/4 cup red wine


Input: 3 bunches watercress, leaves only

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Input: 1 sprig thyme


Input: 1 cup Italian arborio rice superfino

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Input: 3 tablespoons unsalted butter


Input: 2 tablespoons shallots, peeled and finely chopped

2 tablespoons shallots , peeled and finely chopped

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Input: 2 quarts chicken stock


Input: 1/4 pound pancetta in 1/4-inch dice

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Input: Coarse salt and freshly ground peppr to taste

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

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Input: 1/4 pound small beets, greens discarded, beets washed

1/4 pound small beets , greens discarded , beets washed

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Input: 1 clove garlic, crushed


Input: Lemon slices for garnish


Input: 2 bunches watercress


Input: 1 bunch broccoli


Input: 1 orange, peeled, pith pared, flesh cut into 1/2-inch pieces

1 orange , peeled , pith pared , flesh cut into 1/2-inch pieces

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Input: 2 tablespoons toasted sesame seeds


Input: 1/4 to 1/3 cup sesame oil

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Input: 1/4 cup fresh orange juice


Input: 1 teaspoon soy sauce


Input: 1 to 2 tablespoons balsamic vinegar

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Input: 2 cups stemmed watercress (1 to 2 bunches)

2 cups stemmed watercress ( 1 to 2 bunches )

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Input: 2 cups half-and-half


Input: 1/2 cup heavy cream


Input: Salt and freshly ground pepper to taste

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

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Input: 2 cups dry white wine


Input: 2 teaspoons freshly ground pepper


Input: 2 teaspoons cayenne pepper


Input: 2 limes, cut into sixths

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Input: 14 small oysters in shells, well scrubbed

14 small oysters in shells , well scrubbed

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Input: 2 tablespoons unsalted butter


Input: 5 to 6 scallions, trimmed and minced

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Input: 4 medium carrots, peeled and cut into julienne about 1 1/2 inches long

4 medium carrots , peeled and cut into julienne about 1$1/2 inches long

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Input: 1 quart vegetable oil


Input: 2 cups flour


Input: 1/2 cup chopped parsley


Input: 1/2 cup fresh lime juice


Input: 1/2 cup heavy soy sauce or dark soy sauce

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Input: 1/2 teaspoon salt


Input: 2 2-pound frying chickens, each cut into 16 pieces

2 2-pound frying chickens , each cut into 16 pieces

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

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Input: 1 1/2 tablespoons butter


Input: 1/4 cup maple syrup


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: 1/2 teaspoon ground cumin seed


Input: 1/4 cup Marsala


Input: 1 pound large parsnips, peeled and cut into chunks

1 pound large parsnips , peeled and cut into chunks

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Input: 2 stems fresh basil


Input: 2 stems fresh marjoram


Input: 3 1/2 cups fresh corn


Input: 1/2 teaspoon sugar


Input: 2 cups water


Input: 16 large oysters, shucked, juice reserved

16 large oysters , shucked , juice reserved

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Input: 1/2 pound wild mushroooms (chanterelle or oyster)

1/2 pound wild mushroooms ( chanterelle or oyster )

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Input: 1/4 cup minced chives


Input: 2 medium yams (1 pound)

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Input: 1 pound large carrots, scraped and cut into chunks

1 pound large carrots , scraped and cut into chunks

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Input: 3 large roasted poblano chilies, peeled, seeded and chopped

3 large roasted poblano chilies , peeled , seeded and chopped

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Input: 1 small onion, peeled and minced

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Input: 6 tablespoons butter


Input: 2 tablespoons chopped herbs (any combination basil, thyme, chervil or chives)

2 tablespoons chopped herbs ( any combination basil , thyme , chervil or chives )

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Input: 3 tablespoons unsalted butter


Input: 3/4 cup milk or heavy cream, or a combination of both

3/4 cup milk or heavy cream , or a combination of both

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Input: 1/2 cup chopped parsley


Input: Kosher salt and freshly ground white pepper to taste

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Input: 8 cloves garlic, peeled


Input: 4 large baking potatoes


Input: 4 pounds (about 6) baking potatoes, peeled and quartered

4 pounds ( about 6 ) baking potatoes , peeled and quartered

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Input: 1 pound garlic (12 to 15 bulbs)

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Input: Kosher salt and pepper


Input: 1 cup olive oil


Input: 1 large roasting chicken, 4 to 5 pounds

1 large roasting chicken , 4 to 5 pounds

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Input: 36 white seedless grapes, halved, for garnish

36 white seedless grapes , halved , for garnish

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Input: 2 cups extra-virgin olive oil


Input: Kosher salt and freshly ground black pepper to taste

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Input: 2 teaspoons sherry vinegar


Input: 6 cups milk


Input: 10 cloves garlic, peeled


Input: 1 3/4 cups (about 8 ounces) blanched, ground almonds

1$3/4 cups ( about 8 ounces ) blanched , ground almonds

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Input: 3 slices white bread, crusts removed, diced

3 slices white bread , crusts removed , diced

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Input: A few grinds black pepper

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Input: 1/2 cup water


Input: 2 teaspoons chopped thyme


Input: 2 tablespoons red wine vinegar


Input: 2 cloves garlic, minced


Input: 3/4 teaspoon kosher salt


Input: 1 teaspoon butter


Input: 1/4 cup olive oil


Input: 4 ounces (about 6 slices) white bread, crusts removed, diced

4 ounces ( about 6 slices ) white bread , crusts removed , diced

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Input: 1 tablespoon sugar mixed with the scrapings from inside of 1 vanilla bean and a pinch of cinnamon

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Input: 1/2 cup sugar


Input: 1 teaspoon lemon juice


Input: 2 teaspoons water


Input: 1/4 cup large walnut pieces


Input: 1 sheet phyllo


Input: 1 Granny Smith apple, peeled and cored

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Input: 2/3 cup sugar


Input: 6 egg yolks


Input: 1/2 vanilla bean


Input: 2 cups milk


Input: 1 tablespoon water


Input: 1 tablespoon orange extract


Input: Zest of 1 orange, minced

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Input: 1/2 teaspoon salt


Input: 2 tablespoons Grand Marnier


Input: 6 ounces imported bittersweet chocolate, plus chocolate left over from dipping the orange pieces

6 ounces imported bittersweet chocolate , plus chocolate left over from dipping the orange pieces

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Input: 1 1/2 cups superfine sugar (or processed regular sugar)

1$1/2 cups superfine sugar ( or processed regular sugar )

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Input: 1 2/3 cups (6 ounces) ground almonds

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Input: 1 navel orange


Input: 3 ounces imported bittersweet chocolate