Input: 1 pound medium shrimp, peeled and deveined

1 pound medium shrimp , peeled and deveined

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Input: 2 medium tomatoes, peeled, seeded and chopped

2 medium tomatoes , peeled , seeded and chopped

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Input: 1 bay leaf


Input: 2 sprigs thyme, plus 1 1/2 teaspoons thyme leaves

2 sprigs thyme , plus 1$1/2 teaspoons thyme leaves

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Input: 4 cups fish stock or low-sodium chicken stock

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Input: Small head fennel (reserve the feathery green fronds, about 1/2 cup), quartered and thinly sliced

Small head fennel ( reserve the feathery green fronds , about 1/2 cup ) , quartered and thinly sliced

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Input: 2 carrots, finely diced


Input: 1/2 cup minced shallot


Input: 2 tablespoons olive oil


Input: 1/4 cup safflower oil


Input: 1 teaspoon lemon juice


Input: 3/4 cup extra-virgin olive oil


Input: A few grinds of white pepper

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Input: 1/2 teaspoon kosher salt


Input: 2 cloves garlic, minced


Input: 1 large egg yolk


Input: 1 large egg


Input: Salt and freshly ground pepper to taste

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Input: 3 tablespoons chopped fresh parsley


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 cup olive or corn oil

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

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Input: 3 firm cucumbers


Input: 3 ripe plum tomatoes


Input: 1 tablespoon butter


Input: 1 tablespoon fresh lemon juice


Input: 1/4 cup diced canned pimentos


Input: 2 tablespoons tarragon vinegar


Input: 2 tablespoons Dijon mustard


Input: 1/2 teaspoon vanilla


Input: 2 tablespoons finely chopped shallots


Input: 1 teaspoon finely chopped garlic


Input: 1 tablespoon grated fresh ginger


Input: 2 tablespoons Dijon mustard


Input: 8 whole black peppercorns


Input: 2 tablespoons white vinegar


Input: Salt to taste


Input: 1 bay leaf


Input: 4 whole cloves


Input: 8 large sprigs fresh dill


Input: 4 boneless salmon fillets with skin on, about 6 ounces each

4 boneless salmon fillets with skin on , about 6 ounces each

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

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Input: 1/4 teaspoon cream of tartar


Input: 6 tablespoons sugar


Input: 3 tablespoons butter


Input: 3 egg whites


Input: 4 tablespoons lemon juice


Input: 1 1/2 tablespoons grated lemon rind


Input: 1 1/2 cups boiling water


Input: 3 egg yolks, slightly beaten

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

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Input: 1 1/2 cups sugar


Input: 1/3 cup cornstarch


Input: 1 9-inch pie shell


Input: 1 heaping tablespoon sugar


Input: 1/2 teaspoon salt


Input: 1/4 cup butter, cut into 8 pieces

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Input: 2 eggs


Input: 1/3 cup half-and-half


Input: 1 cup buckwheat flour


Input: 1 tablespoon olive oil


Input: 1/2 cup light beer


Input: Salt to taste


Input: Freshly ground pepper to taste

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


Input: 3/4 cup egg whites (about 7 eggs)

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Input: 4 tablespoons butter


Input: 1/4 pound smoked salmon (about 2 to 3 ounces), thinly sliced

1/4 pound smoked salmon ( about 2 to 3 ounces ) , thinly sliced

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

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Input: 1/2 cup creme fraiche or sour cream

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

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Input: Chopped fresh dill, for garnish

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

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Input: 2 1/2 teaspoons baking powder


Input: 6 cups unbleached white flour


Input: 1 cup mild vegetable oil


Input: 1 cup chopped black walnuts


Input: 2 cups sifted cake flour, or 1 3/4 cups sifted unbleached white flour

2 cups sifted cake flour , or 1$3/4 cups sifted unbleached white flour

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

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Input: 2 1/2 cups unsweetened pumpkin puree


Input: 4 eggs


Input: 3 cups sugar


Input: 1/2 cup yogurt


Input: 2 teaspoons ground cinnamon


Input: 2 teaspoons baking powder


Input: 1 teaspoon nutmeg


Input: 1 teaspoon baking soda


Input: 1 teaspoon salt


Input: 1/2 teaspoon ground cloves


Input: 1/4 teaspoon ground ginger


Input: Dash allspice


Input: 2 ounces Cheddar cheese, preferably New York State sharp, thinly sliced

2 ounces Cheddar cheese , preferably New York State sharp , thinly sliced

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 thin slices raisin-pumpernickel bread


Input: 2 tablespoons apricot preserves


Input: 1 tablespoon Dijon mustard


Input: 1/4 pound Virginia ham, thinly sliced

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Input: 2 very thin slices 5-grain bread

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

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Input: 4 teaspoons cream cheese (about 1 ounce)

4 teaspoons cream cheese ( about 1 ounce )

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Input: 6 sprigs watercress (leaves and tender stems only)

6 sprigs watercress ( leaves and tender stems only )

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Input: Salt to taste


Input: 2 slices whole-wheat bread


Input: 4 tablespoons butter, softened


Input: 1/4 teaspoon Worcestershire sauce


Input: Freshly ground black pepper to taste

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

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Input: 1/2 teaspoon grainy mustard


Input: 1 bunch radishes (about 8 small radishes)

1 bunch radishes ( about 8 small radishes )

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Input: Lemon juice


Input: 2 tablespoons crumbled Stilton cheese (about 1/2 ounce)

2 tablespoons crumbled Stilton cheese ( about 1/2 ounce )

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Input: 1 tablespoon butter, softened


Input: 1 ripe pear, halved and thinly sliced

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Input: 4 very thin slices honey-oat bread

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

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Input: 4 very thin slices pain de mie (firm white bread in loaf), crusts removed

4 very thin slices pain de mie ( firm white bread in loaf ) , crusts removed

B-QTY B-COMMENT I-COMMENT B-UNIT B-NAME I-NAME I-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: 1/2 tablespoon chopped fresh dill


Input: 4 tablespoons butter, softened


Input: Salt to taste


Input: 1/4 cucumber, preferably seedless English variety, or 1 small American cucumber, peeled

1/4 cucumber , preferably seedless English variety , or 1 small American cucumber , peeled

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Input: Freshly grated Parmesan to taste

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


Input: 1 cup small pasta like ditalini, or capellini broken into pieces

1 cup small pasta like ditalini , or capellini broken into pieces

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Input: Salt and pepper to taste

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


Input: 1/3 cup extra virgin olive oil

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Input: 2 cups fresh basil leaves, washed

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Input: 6 to 8 garlic cloves, peeled

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Input: 3 cups heavy cream


Input: 1 cup fresh shell beans (like cranberry or lima), soaked for a couple of hours in water to cover, or 1/2 cup dried beans, soaked overnight (or boiled for 2 minutes and soaked for 2 hours), drained

1 cup fresh shell beans ( like cranberry or lima ) , soaked for a couple of hours in water to cover , or 1/2 cup dried beans , soaked overnight ( or boiled for 2 minutes and soaked for 2 hours ) , drained

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

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YesPAREN YesPAREN 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 YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 2 tomatoes, cored, seeded and chopped

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

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Input: 2 small to medium zucchini, trimmed and chopped

2 small to medium zucchini , trimmed and chopped

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Input: 2 medium potatoes, peeled and chopped

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Input: 2 celery stalks, trimmed and chopped

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Input: 2 medium carrots, peeled and chopped

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Input: 1 large onion, peeled and chopped

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Input: 1 cup light corn syrup


Input: 1/4 cup grated Parmesan cheese


Input: 6 peels of orange, cut off with a vegetable peeler

6 peels of orange , cut off with a vegetable peeler

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Input: 1/4 cup ginger pieces (washed, but not peeled)

1/4 cup ginger pieces ( washed , but not peeled )

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

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Input: 1/2 cup fresh lemon juice (from about 2 1/2 large lemons)

1/2 cup fresh lemon juice ( from about 2$1/2 large lemons )

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

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Input: 2 cups confectioners' sugar


Input: 1/8 teaspoon freshly ground black pepper

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Input: 1 cup cooking water from the pasta

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Input: 1 cup egg whites (from about 8 large eggs)

1 cup egg whites ( from about 8 large eggs )

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Input: 1/4 cup virgin olive oil


Input: 1 teaspoon salt


Input: 1 cup sweet apple cider


Input: 1 package (12 ounces) frozen small peas

1 package ( 12 ounces ) frozen small peas

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Input: 1 pound pasta, either wide egg noodles or fettucine, preferably imported

1 pound pasta , either wide egg noodles or fettucine , preferably imported

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Input: 4 cloves garlic, peeled


Input: 6 peels of lemon, cut off with a vegetable peeler

6 peels of lemon , cut off with a vegetable peeler

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Input: 1/4 teaspoon cayenne pepper


Input: 1 tablespoon flour


Input: 1 teaspoon chili powder


Input: 1/2 teaspoon dried thyme leaves


Input: 1 teaspoon cumin powder


Input: 1 teaspoon salt


Input: 3/4 cup crumbled bleu cheese, or a combination of bleu, cheddar, Camembert or other cheeses

3/4 cup crumbled bleu cheese , or a combination of bleu , cheddar , Camembert or other cheeses

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Input: 1/4 cup olive or peanut oil

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Input: 1/4 teaspoon salt


Input: 1/2 teaspoon freshly ground black pepper

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Input: 6 chicken legs (about 4 pounds), with skin and tips of drumsticks removed

6 chicken legs ( about 4 pounds ) , with skin and tips of drumsticks removed

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Input: 2 tablespoons olive oil


Input: 4 or 5 large cloves garlic, peeled, crushed and chopped (1 tablespoon)

4 or 5 large cloves garlic , peeled , crushed and chopped ( 1 tablespoon )

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Input: 1/4 cup fresh lemon juice


Input: 1 2-ounce can flat anchovy fillets in oil, coarsely chopped (with oil)

1 2-ounce can flat anchovy fillets in oil , coarsely chopped ( with oil )

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Input: 1 large head escarole or other salad green, or mixture of salad greens (about 1 1/4 pounds)

1 large head escarole or other salad green , or mixture of salad greens ( about 1$1/4 pounds )

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Input: 1/2 pint sea scallops (cut in half crosswise if large)

1/2 pint sea scallops ( cut in half crosswise if large )

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Input: 1/2 cup light or heavy cream

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Input: 1/4 cup chopped fresh basil or parsley

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Input: 1/2 cup portobello mushrooms, chopped (if dried, 1/4 cup)

1/2 cup portobello mushrooms , chopped ( if dried , 1/4 cup )

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Input: Stale bread (about 4 ounces), cut into 1-inch pieces (3 cups)

Stale bread ( about 4 ounces ) , cut into 1-inch pieces ( 3 cups )

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

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Input: 3 tablespoons canola or saffron oil

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

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Input: 2 tablespoons sour cream


Input: Salt and pepper to taste

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


Input: 1/4 cup port


Input: 1 tablespoon truffle-flavored olive oil


Input: 1 cup cremini mushrooms


Input: 2 cups stock (beef, chicken or vegetable)

2 cups stock ( beef , chicken or vegetable )

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

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Input: 1 clove garlic


Input: 3 tablespoons olive oil


Input: 1/2 cup red wine if using dried mushrooms, for soaking

1/2 cup red wine if using dried mushrooms , for soaking

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

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Input: 1/2 cup porcini mushrooms, chopped (if dried, 1/4 cup)

1/2 cup porcini mushrooms , chopped ( if dried , 1/4 cup )

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

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Input: 1 1/4 cups white-fleshed, nonoily fish, like monkfish, tilefish, cod or any combination of them, cut into 1-inch cubes

1$1/4 cups white-fleshed , nonoily fish , like monkfish , tilefish , cod or any combination of them , cut into 1-inch cubes

B-QTY B-UNIT B-COMMENT O B-NAME I-NAME O 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 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: 1 cup potatoes diced into 1/4-inch cubes

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

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Input: Salt and freshly ground pepper to taste

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

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Input: 1 cup crushed canned tomatoes


Input: 1 cup dry white wine


Input: 1 1/2 cups fresh fish broth or water

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

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Input: 1/2 cup coarsely chopped leeks


Input: 1 cup carrots diced into 1/4-inch cubes

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

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Input: 1/4 teaspoon red pepper flakes


Input: 1/2 teaspoon saffron threads or 1 teaspoon ground turmeric

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

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Input: 4 sprigs fresh thyme or 2 teaspoons dried

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

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Input: 1 bay leaf


Input: 1/2 cup finely chopped fennel


Input: 1/2 cup finely chopped onions


Input: 2 teaspoons finely chopped garlic


Input: 2 tablespoons olive oil


Input: 8 large eggs


Input: 2 tablespoons finely chopped cilantro


Input: Salt to taste


Input: 2 small onions, finely sliced

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

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Input: 2 large russet potatoes, peeled and cut into 1/8-inch-thick slices

2 large russet potatoes , peeled and cut into 1/8-inch-thick slices

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

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Input: 2 small hot green chilies, finely chopped

2 small hot green chilies , finely chopped

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

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Input: 4 cloves garlic, finely chopped

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

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Input: 2 teaspoons cumin seeds


Input: 4 tablespoons vegetable oil


Input: Good-quality fruity olive oil


Input: 6 sprigs rosemary


Input: 2 pounds fingerling potatoes


Input: 13-pound box kosher salt


Input: Sea 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 teaspoons finely grated lemon zest

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

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Input: 1/2 teaspoon finely grated orange zest

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

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Input: 1/2 teaspoon minced garlic


Input: 1/4 teaspoon red pepper flakes


Input: 5 medium Yukon gold potatoes (about 1 1/4 pounds), rinsed and dried

5 medium Yukon gold potatoes ( about 1$1/4 pounds ) , rinsed and dried

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

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


Input: 1 teaspoon chopped fresh rosemary


Input: 1/2 teaspoon chopped fresh thyme


Input: 2/3 cup olive oil


Input: 2 tablespoons coarsely chopped flat-leaf parsley

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

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Input: 1/4 cup vegetable oil, plus more as needed

1/4 cup vegetable oil , plus more as needed

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

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Input: 1/8 teaspoon pepper


Input: 1/4 cup Madeira wine


Input: 2 tablespoons unsalted butter


Input: 1/2 cup sugar


Input: 3 eggs


Input: 1 teaspoon vegetable oil


Input: 4 large russet or Idaho potatoes (about 2 pounds), peeled

4 large russet or Idaho potatoes ( about 2 pounds ) , peeled

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

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


Input: 1 1/4 teaspoons salt


Input: 1 cup unbleached flour


Input: 2 teaspoons baking soda


Input: 1 1/2 cups espresso, chilled


Input: 1 cup whole-wheat flour


Input: 3 tablespoons low-fat milk


Input: 2 ounces semisweet chocolate


Input: 3 ounces unsweetened chocolate


Input: 6 sprigs flat-leaf parsley, stems removed, finely chopped

6 sprigs flat-leaf parsley , stems removed , finely chopped

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

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Input: 1 teaspoon freshly ground black pepper

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

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Input: 2 tablespoons extra-virgin olive oil


Input: 1 tablespoon fresh thyme


Input: 1 red bell pepper, seeded, deveined and sliced lengthwise into 1/2-inch strips

1 red bell pepper , seeded , deveined and sliced lengthwise into 1/2-inch strips

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

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


Input: 1/4 cup white wine


Input: 1 medium tomato, thinly sliced

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

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Input: 1 teaspoon tomato paste


Input: 1 bulb fennel, trimmed, quartered and thinly sliced lengthwise

1 bulb fennel , trimmed , quartered and thinly sliced lengthwise

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

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Input: 1 yellow bell pepper, seeded, deveined and sliced lengthwise into 1/2-inch strips

1 yellow bell pepper , seeded , deveined and sliced lengthwise into 1/2-inch strips

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

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


Input: 2 cloves garlic, finely chopped

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

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Input: 1 medium onion, finely chopped

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

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Input: 1 tablespoon kosher salt


Input: 4 carrots, peeled and thinly sliced

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

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Input: 2 small yellow squash, thinly sliced crosswise

2 small yellow squash , thinly sliced crosswise

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

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Input: 1 small eggplant, halved lengthwise, then thinly sliced crosswise

1 small eggplant , halved lengthwise , then thinly sliced crosswise

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

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Input: 4 sprigs flat-leaf parsley, stems removed, finely chopped

4 sprigs flat-leaf parsley , stems removed , finely chopped

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

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Input: 2 teaspoons honey


Input: 1/8 teaspoon each of mace, ground ginger, cinnamon and allspice

1/8 teaspoon each of mace , ground ginger , cinnamon and allspice

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Input: 1/4 teaspoon salt


Input: 1/4 teaspoon freshly ground black pepper

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

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Input: 4 sprigs flat-leaf parsley, stems removed, finely chopped

4 sprigs flat-leaf parsley , stems removed , finely chopped

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

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Input: 1/2 tablespoon vegetable oil


Input: 2 butternut squash, about 1 pound each, peeled, seeded and cut into 1-inch pieces

2 butternut squash , about 1 pound each , peeled , seeded and cut into 1-inch pieces

B-QTY 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

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Input: 1/4 teaspoon freshly ground black pepper

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

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Input: 1/4 teaspoon salt


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

3 cups chicken broth , homemade or low-sodium canned

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

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Input: 1 medium onion, peeled and finely chopped

1 medium onion , peeled and finely chopped

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

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Input: 2 carrots, peeled and cut into 1/2-inch pieces

2 carrots , peeled and cut into 1/2-inch pieces

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

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Input: 3 large skinless, boneless chicken breasts, halved

3 large skinless , boneless chicken breasts , halved

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

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Input: 1 teaspoon freshly ground black pepper

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

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Input: 1 tablespoon fresh thyme leaves


Input: 2 tablespoons Dijon mustard


Input: 1 bunch basil, about 8 sprigs, stems removed and finely chopped, and 4 to 6 whole leaves reserved for garnish

1 bunch basil , about 8 sprigs , stems removed and finely chopped , and 4 to 6 whole leaves reserved for garnish

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

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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 tablespoon soy sauce


Input: 1 cup unsweetened raspberry or strawberry puree

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

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Input: Splash of 100-year-old Grand Marnier


Input: 7 paper-thin slices of black truffle

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

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Input: 1/3 cup raspberry vinegar


Input: 1 cup unsweetened raspberry juice


Input: Juice of 2 lemons


Input: 1 tablespoon pasteurized egg white


Input: 1 teaspoon confectioners' sugar


Input: 2 ounces Carneros Pear de Pear

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

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Input: 1 ounce triple sec


Input: 1 dried pear slice, for garnish

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

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Input: 1 3/4 teaspoons dry yeast


Input: 1 1/4 cups warm water


Input: 3 3/4 cups unbleached all-purpose flour


Input: 2 teaspoons salt


Input: 3 tablespoons olive oil


Input: 1/2 cup fresh sage leaves, finely minced

1/2 cup fresh sage leaves , finely minced

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

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Input: 1/4 cup cornmeal


Input: 3 1/2 ounces Hennessy X.O


Input: Splash of fresh lime juice


Input: 1 twist orange peel


Input: 1 ounce pineapple juice


Input: 1 dash Angostura bitters


Input: Freshly grated nutmeg


Input: 5 ounces orange Curaçao


Input: 1 1/2 ounces V.S. Cognac, like Courvoisier V.S. or Hennessy V.S

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

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Input: 1/4 cup mango sorbet, softened

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup vodka


Input: 1 cup brut Champagne


Input: 2 butter cookies, crumbled


Input: 1 passion fruit, skinned and seeded

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

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Input: 1/4 cup vanilla ice cream, softened

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

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Input: 4 hot-dog buns


Input: 1 tablespoon minced chives


Input: 2 to 3 tablespoons butter


Input: Red-pepper flakes


Input: 1 1/2 pounds puntarella (Italian chicory) or dandelion greens

1$1/2 pounds puntarella ( Italian chicory ) or dandelion greens

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

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Input: 1/2 cup extra virgin olive oil

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

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Input: 2 garlic cloves, minced


Input: 1 pound dried or 1 1/2 pounds fresh or ecchiette, or other pasta, like penne

1 pound dried or 1$1/2 pounds fresh or ecchiette , or other pasta , like penne

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

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


Input: 1/2 cup freshly grated Parmesan cheese, more for serving

1/2 cup freshly grated Parmesan cheese , more for serving

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

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Input: Freshly ground black pepper


Input: Fleur de sel


Input: 1 tablespoon lemon juice


Input: 2 tablespoons mayonnaise (preferably Hellmann's)

2 tablespoons mayonnaise ( preferably Hellmann's )

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

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Input: 1 tablespoon chopped celery leaves


Input: 9 ounces shelled king crab meat

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

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Input: 4 slices toasted bread


Input: Freshly ground black pepper


Input: Sea salt


Input: 4 teaspoons extra vinegar


Input: 1/2 cup extra-virgin olive oil


Input: 15 green olives, pitted


Input: 2 small cloves garlic


Input: 16 anchovy fillets in oil, rinsed and patted dry

16 anchovy fillets in oil , rinsed and patted dry

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: 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: 7 tablespoons sugar


Input: 1/2 cup water


Input: 2 tablespoons Grand Marnier


Input: 1 sprig fresh mint, for garnish

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

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Input: Salt for pasta water


Input: 2 pounds broccoli rabe (weight includes central stems)

2 pounds broccoli rabe ( weight includes central stems )

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

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Input: 8 large seedless oranges


Input: 1 cup onion, finely chopped

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Input: 2 tablespoons flour


Input: 2 cups water


Input: 1 1/2 teaspoons dry mustard


Input: 1 tablespoon Dijon mustard


Input: 1 tablespoon vegetable oil


Input: 4 slices bread, cut into 1/2-inch dice and browned in the oven

4 slices bread , cut into 1/2-inch dice and browned in the oven

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


Input: 2 tablespoons chives, chopped


Input: 1 large lemon, skin removed, cut into 1/2-inch dice (1/3 cup)

1 large lemon , skin removed , cut into 1/2-inch dice ( 1/3 cup )

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

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Input: 1/2 teaspoon freshly ground black pepper

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Input: 1/2 teaspoon salt


Input: 8 5-ounce chicken breasts, skinless and boneless

8 5-ounce chicken breasts , skinless and boneless

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Input: 1/4 teaspoon salt


Input: 1 large red pepper, cut into 1/2-inch dice (about 1 1/2 cups)

1 large red pepper , cut into 1/2-inch dice ( about 1$1/2 cups )

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

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Input: 1/2 teaspoon freshly ground black pepper

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

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Input: 1 teaspoon garlic, chopped (2 cloves)

1 teaspoon garlic , chopped ( 2 cloves )

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

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

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

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

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Input: 2 tablespoons water


Input: 2 tablespoons olive oil


Input: 2 pounds sea scallops


Input: 12 cups salad greens


Input: 1/4 teaspoon salt


Input: 1 teaspoon sugar


Input: 1 tablespoon olive oil


Input: 3/4 cup yogurt


Input: 1 tablespoon lemon juice


Input: 1 large garlic clove


Input: 1/2 teaspoon jalapeno pepper


Input: 1 tablespoon dill


Input: 1 teaspoon salt


Input: 1/2 cup cucumber, coarsely chopped

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

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Input: 2 pounds Rome Beauty apples, cored, halved and thinly sliced

2 pounds Rome Beauty apples , cored , halved and thinly sliced

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

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Input: 2 teaspoons sugar


Input: 1 teaspoon ground cumin or caraway seeds

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Input: 1/2 cup water


Input: 1/2 cup cider vinegar


Input: 12 ounces onion, thinly sliced (2 cups)

12 ounces onion , thinly sliced ( 2 cups )

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

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Input: 2 tablespoons corn, safflower or sunflower oil

2 tablespoons corn , safflower or sunflower oil

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Input: 1/2 teaspoon crushed dry thyme


Input: 1 1/2 teaspoons freshly ground black pepper

1$1/2 teaspoons freshly ground black pepper

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

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Input: 4 teaspoons, plus 1/4 teaspoon, corn, safflower or sunflower oil

4 teaspoons , plus 1/4 teaspoon , corn , safflower or sunflower oil

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

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Input: 8 4-ounce pieces pork tenderloin, completely trimmed of fat, butterflied and pounded to a thickness of 1/2 inch

8 4-ounce pieces pork tenderloin , completely trimmed of fat , butterflied and pounded to a thickness of 1/2 inch

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

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Input: 1 1/2 tablespoon rum


Input: 1 1/2 tablespoon sugar


Input: 1/2 cup water


Input: 3 egg whites


Input: 3/4 cup flour


Input: 1/2 cup skim milk


Input: 1 tablespoon soy sauce


Input: 8 crepes (see recipe)

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Input: 1/4 cup water


Input: 1/4 teaspoon salt


Input: 8 fresh shiitake mushrooms


Input: 1/2 teaspoon sugar


Input: 1/2 teaspoon Tabasco sauce


Input: 1/4 cup chives, chopped


Input: 2 pounds domestic mushrooms, chopped in a food processor (about 3 cups)

2 pounds domestic mushrooms , chopped in a food processor ( about 3 cups )

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 I-COMMENT I-COMMENT

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Input: 1/3 cup pine nuts


Input: 1/2 cup onion, chopped


Input: 3 teaspoons corn, safflower or olive oil

3 teaspoons corn , safflower or olive oil

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

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Input: 8 long strips scallion greens


Input: 1/3 cup of grated Parmesan cheese

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Input: 1 pound medium shrimp


Input: 1 bunch arugula


Input: 2 tablespoons unsalted butter


Input: 2 shallots, minced


Input: 1 teaspoon garlic, minced


Input: 1 1/2 cups arborio rice


Input: 2/3 cup of dry white wine

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Input: 6 cups fish stock


Input: Coarse salt and freshly ground pepper

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

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Input: 2/3 cup of dry white wine

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Coarse salt and freshly ground pepper

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

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Input: 1 cup fresh (or frozen) peas

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

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Input: 3 scallions, minced


Input: 1 1/2 cups arborio rice


Input: 1/2 cup sun-dried tomatoes, packed in olive oil

1/2 cup sun-dried tomatoes , packed in olive oil

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

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Input: 6 cups chicken or vegetable stock

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

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Input: 2 tablespoons unsalted butter


Input: 1/3 cup of grated Parmesan cheese

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup of dry white wine

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Coarse salt and freshly ground pepper

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

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Input: 1 1/2 cups arborio rice


Input: 2 shallots, minced


Input: 2 tablespoons unsalted butter


Input: 1 tablespoon rosemary


Input: 12 cloves garlic, with their skins intact

12 cloves garlic , with their skins intact

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

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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: 6 cups chicken or vegetable broth

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

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Input: Juice of 1 lemon


Input: 4 artichokes


Input: 1 1/2 pounds fava beans


Input: 3 tablespoons olive oil


Input: 2 pounds red-skinned or Yukon gold potatoes

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

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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: 2 teaspoons fresh thyme leaves (or one teaspoon dried)

2 teaspoons fresh thyme leaves ( or one teaspoon dried )

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

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Input: 2 tablespoons olive oil


Input: 2 large onions


Input: 1 1/2 pounds carrots


Input: 12 plum tomatoes


Input: Sprigs of sage to garnish

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


Input: 1/2 cup white wine


Input: 2 1/2 cups strong chicken stock


Input: 1 medium onion, sliced

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


Input: 3 sprigs thyme


Input: 2 tablespoons of olive oil


Input: 1 3-pound boneless, pork loin rolled and tied in one piece

1 3-pound boneless , pork loin rolled and tied in one piece

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

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Input: 6 sprigs fresh sage


Input: Juice of 1/2 lemon


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 2 cloves garlic, peeled and minced

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Input: 1 teaspoon vanilla


Input: Dash of salt


Input: 2 cups confectioners' sugar


Input: 3 tablespoons milk


Input: 1 large chicken breast, split, boned and skinned, and cut into strips (or 4 fillets of fish)

1 large chicken breast , split , boned and skinned , and cut into strips ( or 4 fillets of fish )

B-QTY B-COMMENT B-NAME I-NAME O I-COMMENT O I-COMMENT O I-COMMENT O O 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: 3 tablespoons butter


Input: 1 lemon, cut into wedges

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Input: 3 cups all-purpose flour


Input: 2 cups sugar


Input: 1/2 cup cocoa


Input: 2 teaspoons baking soda


Input: 1 teaspoon salt


Input: 2 teaspoons vinegar


Input: 2 teaspoons vanilla


Input: 2/3 cup vegetable oil


Input: 2 cups cold water


Input: 4 tablespoons butter, softened


Input: 1/4 teaspoon pepper


Input: 2 1/2 cups fresh bread crumbs, made by cutting the crusts off white bread and swirling the bread in a food processor or blender

2$1/2 cups fresh bread crumbs , made by cutting the crusts off white bread and swirling the bread in a food processor or blender

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

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Input: 2 eggs


Input: 1/2 cup flour


Input: 1/2 teaspoon salt


Input: Salt to taste


Input: 2 tablespoons vegetable oil


Input: 1/2 teaspoon salt


Input: 1 tablespoon baking powder


Input: 1/2 cup milk


Input: 1 3/4 cups all-purpose flour


Input: 2 cups fresh blueberries


Input: 3 large carrots


Input: 1/3 cup chopped parsley


Input: 1/2 small clove garlic


Input: 2 teaspoons red wine vinegar


Input: 1 tablespoon butter


Input: 5 tablespoons unsalted butter


Input: 1 large egg


Input: 6 tablespoons sugar


Input: 2 ounces Bombay gin


Input: 1/4 ounce orange juice


Input: 1/2 ounce fresh lime juice


Input: 3 ounces club soda


Input: 3 ounces tonic


Input: dash Grenadine


Input: 1 fresh mint leaf for garnish

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

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Input: 4 eggs


Input: 1 cup milk


Input: 1 cup flour


Input: 1/4 teaspoon salt


Input: 1/3 pound beef sirloin, slightly frozen, then sliced paper thin across the grain

1/3 pound beef sirloin , slightly frozen , then sliced paper thin across the grain

O 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

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Input: 1/2 yellow onion, thinly sliced

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

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Input: Freshly ground black pepper


Input: 1 lime, cut into 6 wedges

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

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Input: 6 Thai bird chilies or 1 Serrano chili, very thinly sliced

6 Thai bird chilies or 1 Serrano chili , very thinly sliced

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

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Input: 1 dozen saw-leaf herb leaves (optional)

1 dozen saw-leaf herb leaves ( optional )

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Input: 10 sprigs Thai basil


Input: 1 pound bean sprouts


Input: 1/3 cup chopped cilantro


Input: 3 scallions, thinly sliced


Input: 1 pound dried rice sticks, 1/16 inch wide

1 pound dried rice sticks , 1/16 inch wide

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

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Input: 1 tablespoon sea salt


Input: 6 whole cloves, lightly toasted in a dry pan

6 whole cloves , lightly toasted in a dry pan

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Input: 10 whole star anise, lightly toasted in a dry pan

10 whole star anise , lightly toasted in a dry pan

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

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Input: 2 yellow onions, peeled

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


Input: 1/4 cup fish sauce, plus more to taste

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

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Input: 2 3-inch pieces ginger, halved lengthwise and lightly bruised with the flat side of a knife

2 3-inch pieces ginger , halved lengthwise and lightly bruised with the flat side of a knife

B-QTY B-COMMENT 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

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Input: 3 ounces rock sugar or 3 tablespoons sugar

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

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Input: 3 tablespoons grated Parmesan or other cheese

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

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Input: 2 pounds beef chuck, cut into 2 pieces

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Input: 5 pounds beef marrow or knuckle bones

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

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Input: Freshly ground black pepper to taste

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

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Input: 1/2 teaspoon nutmeg, freshly grated

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

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Input: 1 egg, beaten


Input: 2 tablespoons butter


Input: Salt to taste


Input: 1 cup milk


Input: 4 garlic cloves, peeled


Input: 2 tablespoons chopped parsley


Input: 4 large Idaho potatoes, about 1 1/2 pounds

4 large Idaho potatoes , about 1$1/2 pounds

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

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Input: 2 sprigs fresh thyme or 1/4 teaspoon dried

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

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Input: 3/4 cup dry red wine


Input: 2 teaspoons tomato paste


Input: 3 tablespoons finely chopped shallots


Input: Salt to taste


Input: 3 tablespoons black or white peppercorns

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

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Input: 1 teaspoon vegetable oil


Input: 2 tablespoons butter


Input: 4 boneless shell steaks, about 6 ounces each, with excess fat removed

4 boneless shell steaks , about 6 ounces each , with excess fat removed

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

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Input: Dill sprigs for garnish


Input: 1 envelope plain gelatin


Input: 1 1/4 cups water


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 tablespoons tarragon vinegar


Input: 1/3 cup chopped green pepper


Input: 2 scallions, chopped


Input: 1 1/2 cups coarsely chopped, peeled and seeded cucumber

1$1/2 cups coarsely chopped , peeled and seeded cucumber

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

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Input: 1 clove garlic, peeled and chopped

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

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Input: 2 tablespoons minced fresh dill


Input: 2 scallions, finely chopped


Input: 1 cup finely slivered cooked chicken, duck or pork

1 cup finely slivered cooked chicken , duck or pork

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Input: 1/2 teaspoon hot chili oil (or to taste)

1/2 teaspoon hot chili oil ( or to taste )

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Input: 1/2 cup sweet red pepper, finely diced

B-QTY B-UNIT B-NAME I-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 1/2 tablespoons light soy sauce


Input: 1/4 cup cold water


Input: 3 1/2 cups greaseless chicken stock


Input: 4 tablespoons rice vinegar


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Fresh basil leaves for garnish

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


Input: 1/4 cup water


Input: 2 tablespoons minced fresh basil


Input: 2 envelopes plain gelatin


Input: 8 dried Chinese tree ears (a type of dried black fungus)

8 dried Chinese tree ears ( a type of dried black fungus )

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

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

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


Input: 1/2 cup hot water


Input: 2 envelopes plain gelatin


Input: 2 cups pureed fresh peeled and seeded tomatoes or seeded canned tomatoes

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

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

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


Input: 2 cups light dry red wine such as Beaujolais

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice 1 lemon


Input: 1/2 cup dry white wine


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: 1/8 teaspoon salt


Input: 6 tablespoons coarsely grated Parmigiano Reggiano

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon nutmeg


Input: 1 cup solid-pack canned pumpkin puree

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup arborio rice


Input: 1 large clove garlic, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon olive oil


Input: 3/4 pound onion, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 egg yolk


Input: 3 tablespoons olive oil


Input: 8 medium-size red ripe tomatoes, about 3 pounds

8 medium-size red ripe tomatoes , about 3 pounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound fresh mushrooms


Input: 1 tablespoon butter


Input: 2 cups finely chopped onions


Input: 5 teaspoons finely minced garlic


Input: 2 teaspoons lemon juice


Input: 1 pound bulk sausage


Input: 1 cup fine fresh bread crumbs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup finely chopped parsley


Input: 1 egg yolk


Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 2 tablespoons olive oil


Input: 1 teaspoon finely chopped fresh thyme or 1/2 teaspoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 4 medium sweet potatoes, scrubbed and dried

4 medium sweet potatoes , scrubbed and dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons canola oil


Input: 1/4 to 1/2 teaspoon hot pepper flakes

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: 1/4 teaspoon salt


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: Nonstick pan spray


Input: 2 medium sweet potatoes, peeled and cut in 1/8-inch thick slices

2 medium sweet potatoes , peeled and cut in 1/8-inch thick slices

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

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

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


Input: 1/8 teaspoon salt


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: 4 to 5 cups no-salt-added chicken or vegetable stock or broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup finely chopped parsley


Input: 1 cup plus 2 tablespoons fine fresh bread crumbs

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 2 teaspoons lemon juice


Input: 1/2 teaspoon finely chopped fresh thyme or half that amount dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons butter


Input: 1 cup finely chopped onions


Input: 4 zucchini, about 1/2 pound each

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: 1/2 pound fresh mushrooms


Input: 2 teaspoons finely minced garlic


Input: 1 1/2 cups dry white French vermouth

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 egg yolks


Input: 3 tablespoons minced fresh parsley


Input: 1/2 cup heavy cream


Input: 1 1/2 teaspoons cornstarch


Input: 1 1/2 to 2 cups chicken broth

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground white pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 pounds cut-up frying chicken, legs or thighs or breasts (with bone), or a mixture of these

2$1/2 pounds cut-up frying chicken , legs or thighs or breasts ( with bone ) , or a mixture of these

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

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 YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon dried tarragon


Input: 2 medium-sized leeks, white and tender green parts only

2 medium-sized leeks , white and tender green parts only

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Peanut, corn or vegetable oil for the griddle

Peanut , corn or vegetable oil for the griddle

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium onions


Input: 2 large carrots


Input: 1/8 teaspoon cinnamon


Input: 1/4 teaspoon freshly grated nutmeg


Input: 1 cup flour


Input: 2 teaspoons baking powder


Input: 1 cup pumpkin puree (see box for instructions)

1 cup pumpkin puree ( see box for instructions )

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup sugar


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon finely chopped fresh rosemary leaves or half that amount dried

B-QTY B-UNIT 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 NoCAP NoCAP

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


Input: 2 tablespoons melted butter


Input: 1 cup half-and-half


Input: 4 eggs


Input: 1 cup fresh or frozen whole kernel corn

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups cubed pumpkin (see box for instructions)

4 cups cubed pumpkin ( see box for instructions )

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon finely chopped hot green chili, such as jalapeno pepper

1 teaspoon finely chopped hot green chili , such as jalapeno pepper

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

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


Input: 1 bay leaf


Input: 1/2 teaspoon dried thyme


Input: 2 tablespoons tomato paste


Input: 1 1/2 cups water


Input: 1 1/2 cups finely chopped onions


Input: 1 teaspoon finely minced garlic


Input: 1 cup dry white wine


Input: 3 tablespoons flour


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 3 tablespoons corn, peanut or vegetable oil

3 tablespoons corn , peanut or vegetable oil

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: 1 1/2 teaspoons baking powder


Input: 3/4 cup coarsely chopped toasted walnuts (see note)

3/4 cup coarsely chopped toasted walnuts ( see note )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 1/2 pounds lean lamb cut into 1 1/2-inch cubes by butcher

2$1/2 pounds lean lamb cut into 1$1/2-inch cubes by butcher

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: 1/4 teaspoon cinnamon


Input: 1/4 teaspoon freshly grated nutmeg


Input: 3/4 cup fresh pumpkin puree (see instructions)

3/4 cup fresh pumpkin puree ( see instructions )

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: 3 tablespoons melted butter


Input: 1 1/2 cups flour


Input: 1 teaspoon finely minced garlic


Input: 4 cups fresh or canned chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons butter


Input: 2 tablespoons olive oil


Input: 1/2 cup finely shredded fresh basil leaves

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: Freshly ground pepper to taste

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


Input: 1/2 cup freshly grated Parmesan cheese, plus additional cheese to be served on the side

1/2 cup freshly grated Parmesan cheese , plus additional cheese to be served on the side

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

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

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


Input: 1/2 cup dark brown sugar


Input: 2 eggs


Input: Butter for greasing muffin tins

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


Input: 1/4 cup chopped fresh coriander


Input: Freshly ground pepper to taste

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


Input: 1 cup milk


Input: 1 cup heavy cream


Input: 2 tablespoons butter


Input: 2 cups finely chopped onions


Input: 2 cups water


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 pound small shrimp in the shell

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: 10 cups rindless, seedless pumpkin cut into 3/4-inch cubes (see instructions)

10 cups rindless , seedless pumpkin cut into 3/4-inch cubes ( see instructions )

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

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

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


Input: Salt to taste if desired

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


Input: 3/4 pound thin linguine (linguini fini)

3/4 pound thin linguine ( linguini fini )

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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 pound fresh spinach, rinsed and picked over to remove any tough stems and blemished leaves

1/2 pound fresh spinach , rinsed and picked over to remove any tough stems and blemished leaves

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

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

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


Input: 6 small mint leaves


Input: 1 teaspoon finely chopped fresh rosemary leaves

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup water


Input: 1/4 teaspoon dried hot red pepper flakes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups tomato puree


Input: 1 teaspoon finely minced garlic


Input: 1/2 pound plum tomatoes, cored and cut into 1/2-inch cubes

1/2 pound plum tomatoes , cored and cut into 1/2-inch cubes

B-QTY B-UNIT B-NAME I-NAME O 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: 8 large fennel-flavored Italian-style link sausages, about 1 1/2 pounds total weight

8 large fennel-flavored Italian-style link sausages , about 1$1/2 pounds total weight

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

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: 1 tablespoon corn, peanut or vegetable oil

1 tablespoon corn , peanut or vegetable oil

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: 1 cup finely chopped onion


Input: 1 cup water


Input: 6 tablespoons fresh lemon juice


Input: 1 cup sifted confectioners' sugar


Input: 1 cup sugar


Input: 2 fresh mangoes, peeled and pitted, reserving juice, or 2 cups canned mango puree

2 fresh mangoes , peeled and pitted , reserving juice , or 2 cups canned mango puree

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

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


Input: 1 teaspoon vanilla extract


Input: 6 tablespoons heavy cream


Input: 3/4 cup semisweet chocolate chips


Input: 2 tablespoons unsalted butter


Input: 1/2 cup sour cream


Input: 1 teaspoon baking powder


Input: 2 eggs, separated


Input: 1 teaspoon baking soda


Input: 3 ounces unsweetened chocolate


Input: 1 teaspoon vanilla extract


Input: 2 cups sugar


Input: 1 3/4 cups plus 2 tablespoons unbleached all-purpose flour, plus extra for flouring the pan

1$3/4 cups plus 2 tablespoons unbleached all-purpose flour , plus extra for flouring the pan

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

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


Input: 1/2 cup (1 stick) unsalted butter, plus extra for greasing pan

1/2 cup ( 1 stick ) unsalted butter , plus extra for greasing pan

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

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


Input: 1 head of garlic, peeled and puréed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely chopped flat-leaf parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup brown sugar


Input: 1 cup dry white wine


Input: 2 chickens, 3 1/2 to 4 pounds each, quartered

2 chickens , 3$1/2 to 4 pounds each , quartered

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: Coarse salt and freshly ground black pepper

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup fresh oregano, chopped, or 1/4 cup dried oregano

1/2 cup fresh oregano , chopped , or 1/4 cup dried oregano

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

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

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


Input: 5 egg whites


Input: 1 tablespoon powdered cocoa


Input: 1 teaspoon confectioners' sugar


Input: 1/2 cup olive oil


Input: 1/2 cup red wine vinegar


Input: 1 cup pitted prunes


Input: 1/2 cup pitted Spanish green olives

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup capers, with a bit of juice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 bay leaves


Input: 8 egg yolks


Input: 1 1/4 cups sugar


Input: Flour for dusting the pan

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


Input: 1 1/2 cups (about 7 1/2 ounces) whole blanched almonds

1$1/2 cups ( about 7$1/2 ounces ) whole blanched almonds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup unsalted butter, cut into cubes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound (8 squares) unsweetened chocolate

1/2 pound ( 8 squares ) unsweetened chocolate

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Input: Butter for greasing the pan

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Input: Salt to taste, if desired

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Input: 1 tablespoon freshly ground pepper


Input: 2 cups lard or corn oil for frying

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Input: 1/2 cup butter


Input: Salt to taste, if desired

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Input: Freshly ground white pepper to taste

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Input: 1 cup thinly sliced onions


Input: 1 1/2 teaspoons finely minced garlic


Input: 1 cup dried unsweetened coconut


Input: 2 2- to 2 1/2-pound chickens, cut into serving pieces

2 2- to 2$1/2-pound chickens , cut into serving pieces

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Input: 2 cups milk, approximately


Input: 3/4 teaspoon Tabasco sauce


Input: 1 1/2 cups flour


Input: 3/4 cup coconut milk (see note and recipe)

3/4 cup coconut milk ( see note and recipe )

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Input: 1 1/2 pounds skinless, boneless fresh salmon fillets

1$1/2 pounds skinless , boneless fresh salmon fillets

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Input: 1 3/4 cups freshly squeezed lime juice (approximately 14 limes)

1$3/4 cups freshly squeezed lime juice ( approximately 14 limes )

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Input: 1/2 cup lobster meat, cut into 1/4-inch cubes, approximately 1/4 pound

1/2 cup lobster meat , cut into 1/4-inch cubes , approximately 1/4 pound

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Input: Freshly ground pepper to taste

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Input: Salt to taste, if desired

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Input: 1 cup finely chopped onions


Input: 2 teaspoons freshly squeezed lemon juice

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Input: 1/4 teaspoon Tabasco sauce


Input: 3/4 cup mayonnaise


Input: 1/2 teaspoon Worcestershire sauce


Input: 1/4 teaspoon Tabasco sauce


Input: Sliced pimento, olives or green pepper, or rolled anchovy fillets, for garnish

Sliced pimento , olives or green pepper , or rolled anchovy fillets , for garnish

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Input: 1 small cabbage, 1 to 1 1/2 pounds

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Input: 1 teaspoon olive oil


Input: 1/2 pound string beans, trimmed and cut in 3-inch pieces

1/2 pound string beans , trimmed and cut in 3-inch pieces

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Input: 1 teaspoon freshly squeezed lemon juice

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Input: 1 tablespoon mayonnaise


Input: 1 tablespoon finely chopped chives


Input: 1 tablespoon anchovy paste


Input: 6 hard-boiled eggs


Input: 3 tablespoons butter, at room temperature

3 tablespoons butter , at room temperature

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Input: 1 cup shelled peas


Input: 3 ears shucked corn, with kernels cut from the cob, about 2 cups

3 ears shucked corn , with kernels cut from the cob , about 2 cups

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Input: Bouquet garni consisting of 1 bay leaf, 4 sprigs thyme, 6 sprigs parsley, the green of 1 leek

Bouquet garni consisting of 1 bay leaf , 4 sprigs thyme , 6 sprigs parsley , the green of 1 leek

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Input: 4 turnips, about 1 pound

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Input: 12 small red potatoes, about 1 1/2 pounds

12 small red potatoes , about 1$1/2 pounds

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Input: 24 baby carrots, about 8 ounces

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Input: 5 cups chicken stock (or lamb stock or water)

5 cups chicken stock ( or lamb stock or water )

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Input: 3 tablespoons tomato paste


Input: 1 tablespoon finely minced garlic cloves

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Input: 1/2 cup finely diced celery


Input: 4 tablespoons all-purpose flour


Input: 1 cup dry white wine


Input: Freshly ground pepper to taste

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Input: 1 cup finely chopped onions


Input: Salt to taste, if desired

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Input: 1 5-pound boneless lean leg of lamb, cut into 1 1/2- inch cubes

1 5-pound boneless lean leg of lamb , cut into 1$1/2- inch cubes

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Input: 2 tablespoons vegetable oil


Input: 1 pint cleaned blueberries


Input: 1 pint cleaned raspberries


Input: 2 cups whipping cream


Input: 2 large ripe mangos


Input: 3 teaspoons cider vinegar