Input: 2 teaspoons instant yeast, such as SAF-Instant Yeast

2 teaspoons instant yeast , such as SAF-Instant Yeast

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

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Input: 3 cups all-purpose or bread flour, plus more as needed

3 cups all-purpose or bread flour , plus more as needed

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

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Input: Freshly sliced French bread


Input: 40 cloves garlic, unpeeled


Input: 1/4 teaspoon freshly ground pepper


Input: dash grated nutmeg


Input: 4 celery ribs, cut into 4 inch-long strips

4 celery ribs , cut into 4 inch-long strips

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

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Input: 2 cups chopped onion


Input: 6 parsley sprigs


Input: 1 teaspoon dried tarragon


Input: 1/2 cup dry vermouth


Input: 2 1/2 teaspoons salt


Input: 1 to 2 tablespoons lemon juice

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

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Input: 3 slices angel cake


Input: 2/3 cup olive oil


Input: 8 chicken drumsticks


Input: 8 chicken thighs


Input: 4 to 6 tablespoons sugar


Input: 1/4 teaspoon salt


Input: 1 pint fresh raspberries


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 red-wine vinegar


Input: 3 tablespoons extra-virgin olive oil


Input: 8 ounces red onion


Input: 1 small Kirby cucumber


Input: 1 1/2 pounds ripe local tomatoes


Input: 1/2 pound coarse white bread like ciabatta

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

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Input: Boiled small potatoes, toasted baguette slices and garlic mayonnaise (aioli), for serving

Boiled small potatoes , toasted baguette slices and garlic mayonnaise ( aioli ) , for serving

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

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


Input: 3 cups fresh orzo


Input: 1 cup chopped fennel bulb


Input: 3 cloves garlic, minced


Input: 2 cups finely chopped peeled ripe tomatoes

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

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Input: 1/3 cup dry white wine


Input: 1/4 cup pastis


Input: 6 sprigs fresh thyme


Input: Salt and cayenne


Input: 1 cup chopped leeks


Input: 3 chicken breast halves with bone, each cut in 2

3 chicken breast halves with bone , each cut in 2

B-QTY 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

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Input: 1/4 cup olive oil


Input: 6 chicken thighs with bone


Input: 4 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon saffron threads


Input: 1 cup chicken stock


Input: 8 handfuls arugula


Input: 1 cup soft fresh goat cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup warm water (105 to 115 degrees)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1/2 teaspoon baking powder


Input: 1 teaspoon salt


Input: 1/4 cup fresh lime juice


Input: 1/2 cup cilantro leaves, barely chopped

1/2 cup cilantro leaves , barely chopped

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

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


Input: 1/4 cup diced avocado, optional

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

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Input: 1/4 cup diced tomato flesh, optional

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

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Input: 2 tablespoons minced red or yellow bell peppers, optional

2 tablespoons minced red or yellow bell peppers , optional

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

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Input: 1 small clove garlic, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup chopped red onion


Input: 1/2 pound shrimp, any size

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

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Input: 1/2 cup uncooked farina or regular Cream of Wheat cereal

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 YesCAP NoCAP YesCAP NoCAP

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Input: 1 small chili, like Thai or jalapeño, seeded, stemmed and minced

1 small chili , like Thai or jalapeño , seeded , stemmed and minced

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

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Input: 2 tablespoons olive oil


Input: 1/2 pound cleaned squid, cut into rings (tentacles left whole)

1/2 pound cleaned squid , cut into rings ( tentacles left whole )

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


Input: 1/2 pound sea scallops


Input: Salt and pepper


Input: 3 1/2 cups lingonberry or cranberry juice

3$1/2 cups lingonberry or cranberry juice

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

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Input: 1/3 cup sugar


Input: 1 1/2 cups rye flour


Input: 1 cup unsalted butter, softened

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 hard-cooked eggs, minced

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


Input: Salt and pepper to taste

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


Input: 1 cup unbleached white flour


Input: 1 tablespoon unsalted butter, melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup water


Input: Salt to taste


Input: 1/2 cup half-and-half


Input: Salt and pepper to taste

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


Input: 3/4 cup unsalted butter


Input: 1 cup short-grain brown rice, uncooked

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

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Input: 1 cup water


Input: 3 cups milk


Input: Vegetable oil


Input: Lemons, parsley and dill, for garnish

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

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Input: 1 salmon or other firm fish, about 2 pounds, gutted and scaled, with the head left on

1 salmon or other firm fish , about 2 pounds , gutted and scaled , with the head left on

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


Input: Juice of 1/2 lemon


Input: Salt and pepper to taste

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


Input: 2 tablespoons chopped parsley


Input: 2 large ripe tomatoes - peeled, seeded and chopped

2 large ripe tomatoes - peeled , seeded and chopped

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

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Input: 1 teaspoon chopped fresh dill


Input: 2 tablespoons minced chives


Input: Sugar to taste


Input: 2 tablespoons butter


Input: 1 cup coarsely chopped wild mushrooms

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small head of red cabbage

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 cups fresh or frozen black currants or black currant jam

1$1/4 cups fresh or frozen black currants or black currant jam

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

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Input: 1/2 pound grated Emmenthal cheese


Input: 1 tablespoon chopped fresh dill


Input: 1 tablespoon grainy mustard


Input: 1 stick ( 1/4 pound) unsalted butter, softened

1 stick ( 1/4 pound ) unsalted butter , softened

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

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Input: 1/4 teaspoon dried tarragon


Input: 2 tablespoons butter


Input: 8 medium-size potatoes, about 1 1/2 pounds, peeled

8 medium-size potatoes , about 1$1/2 pounds , peeled

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

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Input: Salt to taste if desired

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


Input: 2 tablespoons corn, peanut or other vegetable oil

2 tablespoons corn , peanut or other vegetable oil

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup fresh or canned chicken broth

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

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Input: 1 tablespoon butter


Input: 3 cups water


Input: 25 pieces of Finn Crisp, or other rye crispbread

25 pieces of Finn Crisp , or other rye crispbread

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup dry white wine


Input: 1/3 cup fresh or canned beef broth

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

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Input: 1/4 cup finely chopped shallots


Input: 1 tablespoon corn, peanut or other vegetable oil

1 tablespoon corn , peanut or other vegetable oil

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

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Input: 4 cups arugula leaves or mustard greens, rinsed and dried

4 cups arugula leaves or mustard greens , rinsed and dried

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 center-cut fillet of beef, about 1 1/4 pounds and about 7 inches long

1 center-cut fillet of beef , about 1$1/4 pounds and about 7 inches long

B-QTY 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

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

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


Input: 4 tablespoons lightly salted chicken stock or lightly salted water

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

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Input: Salt to taste if desired


Input: Freshly ground pepper to taste


Input: Salt and coarsely ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 garlic cloves, slivered


Input: 1/4 cup thinly sliced scallions


Input: 1 1/2 tablespoons Champagne vinegar or white wine vinegar, approximately

1$1/2 tablespoons Champagne vinegar or white wine vinegar , approximately

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

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Input: 1 tablespoon red wine vinegar


Input: 2 tablespoons pine nuts


Input: 8 to 10 ounces slightly stale ciabatta or other open-textured white bread

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

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Input: 8 tablespoons extra virgin olive oil

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

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Input: 1/2 cup freshly grated parmesan cheese

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon dried currants


Input: 2 tablespoons pine nuts or walnuts

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

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Input: 2 large cloves garlic


Input: 1/2 cup extra-virgin olive oil


Input: Salt to taste


Input: 2 cups fresh basil leaves (no stems)

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

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Input: 1 6-ounce can tomato paste

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


Input: 1/3 cup white corn syrup


Input: 1/3 cup cider vinegar


Input: 4 tablespoons Worcestershire sauce


Input: 2 tablespoons soy sauce


Input: 1/4 teaspoon Cayenne pepper (or to taste)

1/4 teaspoon Cayenne pepper ( or to taste )

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

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Input: 6 tablespoons extra-virgin olive oil


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons white-wine vinegar


Input: Salt and freshly ground white pepper

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon Dijon-style mustard


Input: 1 1/2 cups light olive oil or vegetable oil

1$1/2 cups light olive oil or vegetable oil

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

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Input: 1 tablespoon white-wine vinegar or lemon juice

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

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Input: 1 large egg


Input: 1 teaspoon Dijon-style mustard


Input: White rice


Input: Fresh black pepper


Input: 2 tablespoons soy sauce


Input: 1/4 cup chopped onion


Input: 2 tablespoons chopped fresh parsley


Input: Vegetable or safflower oil for frying

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

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Input: 2 tablespoons fermented black beans


Input: 1/4 cup dry white wine, sherry or water

1/4 cup dry white wine , sherry or water

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

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Input: 2 tablespoons peanut or corn oil

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

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Input: 1 large onion, halved, sliced thick and separated into rings

1 large onion , halved , sliced thick and separated into rings

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


Input: 1 teaspoon minced garlic, ginger or both

1 teaspoon minced garlic , ginger or both

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

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Input: 1/2 pound shrimp, shelled and finely chopped

1/2 pound shrimp , shelled and finely chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound thin-sliced flank or sirloin steak

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

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Input: 1/2 cup all-purpose flour


Input: 1/2 cup chickpea flour


Input: 1 teaspoon salt


Input: 1 bay leaf, crumbled


Input: 1 teaspoon salt


Input: 1 tablespoon minced garlic


Input: 2 teaspoons sweet paprika


Input: 1 tablespoon Tabasco sauce


Input: 1 tablespoon white-wine vinegar


Input: 2 tablespoons Worcestershire sauce


Input: 2 tablespoons ketchup


Input: 1/4 of a large lemon, seeded and cut into 3 pieces

1/4 of a large lemon , seeded and cut into 3 pieces

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

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


Input: 1/2 cup finely chopped celery


Input: 1/2 cup finely chopped green onions

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped fresh parsley


Input: 1/2 to 1 cup shrimp stock (see note)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon tomato paste


Input: 1/3 cup heavy cream


Input: 2 teaspoons Worcestershire sauce


Input: 2 dashes Tabasco


Input: Salt to taste


Input: 2 tablespoons chopped fresh parsley


Input: 2 egg yolks


Input: 1/4 cup vegetable oil


Input: 3 to 4 tablespoons prepared horseradish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 tablespoons Creole mustard (or any grainy French mustard)

1 to 2 tablespoons Creole mustard ( or any grainy French mustard )

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

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

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


Input: 1 pound medium to large raw shrimp, shelled (reserve shells for stock)

1 pound medium to large raw shrimp , shelled ( reserve shells for stock )

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

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


Input: 1 tablespoon flour


Input: 1 cup diced ripe tomatoes with a little of their juice (chopped canned tomatoes are preferable to less-than-perfect fresh tomatoes)

1 cup diced ripe tomatoes with a little of their juice ( chopped canned tomatoes are preferable to less-than-perfect fresh tomatoes )

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

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


Input: 1/2 teaspoon dried thyme


Input: 3/4 cup chopped onion


Input: 1/2 cup chopped green bell pepper

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

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Input: 2 gloves garlic, minced


Input: 3/4 cup grits


Input: 1/4 teaspoon salt


Input: 6 ounces Cheddar cheese, grated

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup ice water, approximately

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 pounds apples, preferably Northern Spy or Rhode Island Greenings (see note)

3 pounds apples , preferably Northern Spy or Rhode Island Greenings ( see note )

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

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

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


Input: 4 tablespoons butter


Input: 3 tablespoons butter


Input: 1 1/2 tablespoons butter, plus butter to grease pie plate

1$1/2 tablespoons butter , plus butter to grease pie plate

B-QTY B-UNIT B-NAME O B-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 NoPAREN NoPAREN NoPAREN NoPAREN


Input: Lemon juice, optional


Input: 1 teaspoon cinnamon


Input: 1 to 1 1/2 cups sugar, depending on tartness of apples used

1 to 1$1/2 cups sugar , depending on tartness of apples used

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

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

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


Input: 1 stick unsalted butter


Input: 2 large red bell peppers, seeded, deveined and cut into julienne strips

2 large red bell peppers , seeded , deveined and cut into julienne strips

B-QTY 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

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

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


Input: 1 teaspoon vanilla


Input: 2 tablespoons cilantro, chopped


Input: Salt to taste


Input: 1 hot red pepper, seeded, deveined and cut into julienne strips

1 hot red pepper , seeded , deveined and cut into julienne strips

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

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

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


Input: 1/2 cup olive oil


Input: 4 garlic cloves, peeled and thinly sliced

4 garlic cloves , peeled and thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon hot pepper flakes


Input: 3 dozen medium-large shrimp in their shells

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon sugar


Input: 1 red bell pepper, cored, seeded and cut into julienne strips

1 red bell pepper , cored , seeded and cut into julienne 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

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

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


Input: 1 to 1 1/2 cups vinaigrette


Input: 1 cup homemade mayonnaise


Input: 3 tablespoons salt


Input: 1 small head of red cabbage

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small head of white cabbage

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons hot pimente oil or tabasco

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons dende oil (see note)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup manioc flour


Input: 3 pounds snapper or grouper fillets with skin (heads and trimmings reserved for steps 8 and 12)

3 pounds snapper or grouper fillets with skin ( heads and trimmings reserved for steps 8 and 12 )

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

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


Input: 1 tablespoon fresh oregano, or 1 teaspoon dried

1 tablespoon fresh oregano , or 1 teaspoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 dozen medium-sized shrimp in shell

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 bay leaves


Input: 1 cup chopped parsley


Input: 2 large ripe tomatoes, peeled, seeded and chopped

2 large ripe tomatoes , peeled , seeded and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 medium onions, thinly sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup olive oil


Input: 5 garlic cloves, peeled and thinly sliced

5 garlic cloves , peeled and thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 coconuts for coconut milk

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


Input: 4 ounces fresh linguine


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: About 10 cups fish stock


Input: 1 heaping tablespoon fresh oregano leaves or 1 1/2 teaspoons dried oregano

1 heaping tablespoon fresh oregano leaves or 1$1/2 teaspoons dried oregano

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons chopped, pitted Italian, French or Greek olives packed in brine

3 tablespoons chopped , pitted Italian , French or Greek olives packed in brine

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

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

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


Input: Salt


Input: 2 quarts water


Input: 12 ounces salmon fillet, skinned

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large onion


Input: 1 tablespoon olive oil


Input: 1/2 teaspoon minced garlic in oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup all-purpose flour


Input: 6 cooking apples


Input: 1/4 cup cold butter plus 2 tablespoons butter

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 strips lemon peel


Input: 1/4 teaspoon ground cinnamon


Input: 1/2 cup sugar


Input: 1 tablespoon soy sauce


Input: Dash Tabasco sauce


Input: Dash Worcestershire sauce


Input: Flour for dredging


Input: 1 teaspoon Hungarian paprika


Input: Peanut or safflower oil for frying

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound green tomatoes


Input: 3 tablespoons melted butter


Input: 1/4 cup hot milk


Input: Coarse salt and freshly ground pepper to taste

O B-NAME I-NAME I-NAME I-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 pound potatoes, cooked and mashed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 scallions, sliced (including green part)

4 scallions , sliced ( including green part )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 large tomatoes, halved horizontally

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon salt


Input: Freshly ground pepper to taste

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


Input: 2 teaspoons crushed fennel seeds


Input: 1 teaspoon black mustard seeds


Input: 1 teaspoon grated orange zest


Input: 1 teaspoon roasted garlic oil


Input: 1 bluefish fillet (about 1 1/2 pounds)

1 bluefish fillet ( about 1$1/2 pounds )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 fennel bulbs, trimmed and halved lengthwise

2 fennel bulbs , trimmed and halved lengthwise

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: About 20 cherry tomatoes


Input: 4 medium-size red potatoes


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 to 1 1/2 pounds skinless bluefish fillets, cooked, cooled and flaked

1 to 1$1/2 pounds skinless bluefish fillets , cooked , cooled and flaked

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

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

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


Input: 4 to 6 cups mixed fresh greens, washed and dried

4 to 6 cups mixed fresh greens , washed and dried

B-QTY O B-RANGE_END 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 NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf, crumbled


Input: 1/4 cup dry white wine or vermouth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup white-wine vinegar


Input: 1 tablespoon minced garlic


Input: 2 medium red bell peppers, seeded and thinly sliced

2 medium red bell peppers , seeded and thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 medium carrots, peeled and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium onions, peeled and thinly sliced

2 medium onions , peeled and thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 scallions, trimmed


Input: 3 tablespoons olive oil


Input: 2 teaspoons minced fresh ginger


Input: 1 bluefish fillet (about 1 1/2 pounds)

1 bluefish fillet ( about 1$1/2 pounds )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 ears corn


Input: 2 red bell peppers, stemmed, cored and quartered

2 red bell peppers , stemmed , cored and quartered

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon Dijon mustard


Input: 2 teaspoons soy sauce


Input: 1 bluefish fillet (about 1 1/2 pounds)

1 bluefish fillet ( about 1$1/2 pounds )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 1 teaspoon olive oil


Input: 1/2 teaspoon dry mustard


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

1$1/2 teaspoons salt , plus more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bluefish fillet (about 1 1/2 pounds)

1 bluefish fillet ( about 1$1/2 pounds )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 10-ounce package frozen lima beans

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups water


Input: 6 tablespoons fresh lime juice


Input: 2 jalapenos, seeded and minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons seeded and minced hot chilies

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 bottle plus 3/4 cup Madiran or other strong red wine

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 YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup granulated sugar


Input: Zest of 1 orange


Input: Zest of 1 lemon


Input: 1 cinnamon stick


Input: 2 vanilla beans, scraped


Input: 8 ripe but firm medium-size pears, like Forelle or Bartlett, peeled, vertically cut in two and cored

8 ripe but firm medium-size pears , like Forelle or Bartlett , peeled , vertically cut in two and cored

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

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 YesCAP NoCAP YesCAP 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


Input: 12 tablespoons soft unsalted butter


Input: 1/2 cup confectioners' sugar


Input: 2 tablespoons finely ground almonds


Input: 2 eggs


Input: 1 1/2 cups flour, plus flour for rolling

1$1/2 cups flour , plus flour for rolling

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper


Input: 4 tablespoons black olive tapenade


Input: 1 tablespoon minced flat-leaf parsley leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 ounces Gruyère cheese


Input: 1/2 round-loaf country bread in 12 thin slices or 6 flat oblong rolls split horizontally

B-QTY O 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

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 teaspoon curry powder


Input: 1 1/2 cups unsweetened coconut milk


Input: 1 teaspoon cumin seeds


Input: 1 1/2 teaspoons coriander seeds


Input: 2 egg yolks


Input: 4 to 5 tablespoons extra virgin olive oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher or sea salt


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 eggplant, about 1 1/2 pounds

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup finely chopped peeled fresh tomato

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: 3 tablespoons chopped flat-leaf parsley


Input: 1/2 cup finely diced onion


Input: 1/2 cup finely diced green bell pepper

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 jalapeno, seeded and finely slivered

1/2 jalapeno , seeded and finely slivered

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: 3 cloves garlic, crushed and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound peeled medium shrimp


Input: 3 tablespoons finely chopped peeled unsalted pistachios

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: 2 tablespoons unsalted butter


Input: 1 teaspoon fresh lemon juice


Input: 1 cup kaymak, very thick yogurt or mascarpone (see note)

1 cup kaymak , very thick yogurt or mascarpone ( see note )

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

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

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


Input: 1/4 cup sugar


Input: 3 cardamom pods, crushed and seeded

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons tahini


Input: 5 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons fresh lemon juice


Input: 2 tablespoons unsalted butter


Input: 2 tablespoons pine nuts


Input: 1/2 teaspoon kirmizi biber or Aleppo pepper (see note)

1/2 teaspoon kirmizi biber or Aleppo pepper ( see note )

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 YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Flatbread for serving


Input: 1/2 pound large dried Turkish apricots

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon baking powder


Input: 1/2 cup egg substitute


Input: 7 large ripe red or black plums,pitted and halved

7 large ripe red or black plums , pitted and halved

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 lemon


Input: 1 teaspoon cinnamon, or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cloves garlic


Input: 1 teaspoon cumin seeds


Input: Coarse salt


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

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup unbleached flour, sifted

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup sugar, plus 2 teaspoons

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 ripe medium bananas, cut into large chunks

1$1/2 ripe medium bananas , cut into large chunks

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup ( 1/2 stick) unsalted butter

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon salt (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 clove garlic


Input: 1/2 lemon


Input: 1/2 onion


Input: 3/4 pound tiny new potatoes


Input: 4 ounces bok choy (2 cups)

B-QTY B-UNIT B-NAME I-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: 4 ounces shiitake or ordinary white mushrooms

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

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Input: 1 1/2 tablespoons white-wine vinegar


Input: 4 ounces frisee (2 cups)

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

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Input: 8 ounces skinless, boneless chicken breast

8 ounces skinless , boneless chicken breast

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

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Input: 1/4 teaspoon ground cinnamon


Input: 1/4 teaspoon hot pepper flakes


Input: 1 tablespoon sugar (optional)

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Input: 1/4 lemon


Input: 1 vanilla bean


Input: 1 1/2 pints mixed berries, such as strawberries, raspberries and blueberries

1$1/2 pints mixed berries , such as strawberries , raspberries and blueberries

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

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Input: 1/2 orange


Input: Fine dash cinnamon


Input: 2 tablespoons minced onion


Input: 1 tablespoon coarsely grated ginger


Input: 1 tablespoon reduced-sodium soy sauce


Input: 2 tablespoons dry sherry


Input: 1/4 teaspoon ground cumin


Input: 4 tart apples, peeled, cored and sliced into eighths

4 tart apples , peeled , cored and sliced into eighths

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

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Input: 1/2 cup apple juice


Input: Zest of one lemon, minced

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Input: 1/3 cup honey


Input: 1/4 cup vegetable oil


Input: 1 tablespoon cardamom


Input: Zest of one orange, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon cinnamon


Input: 1 tablespoon vegetable oil


Input: 6 cups rolled oats


Input: 1 1/2 cups bran


Input: 1 1/2 cups wheat germ


Input: 3/4 cup chopped almonds


Input: 1 egg white


Input: 1 whole egg


Input: 1/4 teaspoon salt


Input: 1/2 cup low-fat milk or low-fat yogurt

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

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Input: 1 teaspoon baking powder


Input: 1/2 teaspoon baking soda


Input: 2 teaspoons brown sugar


Input: 1/2 cup unbleached white flour


Input: 1/4 cup buckwheat flour


Input: 2 tablespoons oat bran or wheat germ

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

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Input: 2 tablespoons torn mint leaves


Input: 1/2 cup whole-wheat flour


Input: Salt to taste


Input: 1/2 teaspoon sumac, optional (see note)

1/2 teaspoon sumac , optional ( see note )

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

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Input: 1 medium-sized tomato, coarsely chopped

1 medium-sized tomato , coarsely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 1 tablespoon fresh lemon juice


Input: 1 red onion, thinly sliced

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

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Input: 4 ounces Great Northern beans, soaked overnight

4 ounces Great Northern beans , soaked overnight

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

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Input: 1 large red bell pepper, cut into 1-inch squares

1 large red bell pepper , cut into 1-inch squares

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

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Input: 8 large untorn grape leaves, blotted dry

8 large untorn grape leaves , blotted dry

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

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Input: 10 whole black peppercorns


Input: 4 boneless quails, split in half lengthwise

4 boneless quails , split in half lengthwise

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

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Input: 6 bay leaves


Input: 1 teaspoon soy sauce


Input: 1 large white onion, thinly sliced

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

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Input: 1 1/2 cups chicken stock


Input: 1 bay leaf


Input: 1 cup extra-virgin olive oil


Input: 1 pound bay scallops


Input: 1/3 cup diced tomato, skin and seeds removed

1/3 cup diced tomato , skin and seeds removed

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

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Input: 1/4 teaspoon rosemary leaves


Input: Salt and freshly ground black pepper to taste

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

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Input: 1 cup vegetable oil


Input: 1 small onion, cut in half

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

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Input: 1/2 cup chick peas, soaked overnight

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

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Input: 1 small rib of celery, trimmed and cut into 2-inch pieces

1 small rib of celery , trimmed and cut into 2-inch pieces

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

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Input: 1 tablespoon peanut oil


Input: 1 small carrot, scraped and cut into 2-inch pieces

1 small carrot , scraped and cut into 2-inch pieces

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

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Input: 2 tablespoons minced gingerroot


Input: 12 drops Tabasco sauce, or to taste

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Input: 3/4 teaspoon salt


Input: 1/2 cup heavy cream


Input: Vegetable oil to grease the skillet

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

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Input: 1 sprig fresh rosemary


Input: 3 tablespoons all-purpose flour


Input: 2 tablespoons toasted sesame seeds


Input: 2 tablespoons sesame oil


Input: 1 medium clove garlic, peeled and crushed

1 medium clove garlic , peeled and crushed

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Input: 1 3/4 to 2 pounds venison or lamb medallions, cut from the leg, about 1-inch thick and 3-inches in diameter

1$3/4 to 2 pounds venison or lamb medallions , cut from the leg , about 1-inch thick and 3-inches in diameter

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

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Input: 2 beaten eggs


Input: 1/4 cup minced scallions, white and light green parts, reserving the tops for the garnish

1/4 cup minced scallions , white and light green parts , reserving the tops for the garnish

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

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Input: Vegetable oil to grease the skillet

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

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Input: 1 cup cooked black beans (soaked and cooked until tender, according to package directions)

1 cup cooked black beans ( soaked and cooked until tender , according to package directions )

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


Input: 2 tablespoons dry Sherry


Input: 1/4 cup water


Input: 1 teaspoon celery seed or caraway seed

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

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Input: 1 1/2 cups Hellmann's mayonnaise or more to taste

1$1/2 cups Hellmann's mayonnaise or more to taste

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

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Input: 3/4 cup plain yogurt


Input: 1/4 cup hoisin sauce


Input: 2 large cloves of garlic, peeled and crushed

2 large cloves of garlic , peeled and crushed

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Input: 1 tablespoon minced gingerroot


Input: Freshly ground black pepper to taste

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

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Input: 2 tablespoons distilled white vinegar


Input: 1 tablespoon kosher salt or to taste

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

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Input: 1 medium sweet onion such as a Vidalia, peeled and chopped coarsely

1 medium sweet onion such as a Vidalia , peeled and chopped coarsely

B-QTY B-COMMENT I-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: 1/2 each red bell pepper and green bell pepper, seeded, chopped coarsely

1/2 each red bell pepper and green bell pepper , seeded , chopped coarsely

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

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Input: 1 head cabbage (about 2 pounds), outer leaves discarded, cored and shredded

1 head cabbage ( about 2 pounds ) , outer leaves discarded , cored and shredded

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

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Input: 2 tablespoons sugar


Input: 2 large sweet onions


Input: 2 ripe tomatoes


Input: 6 leaves of Boston or iceberg lettuce

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Input: 3 medium baking potatoes (russets)

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

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Input: 1 quart vegetable (not olive) oil

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Input: Medium-grain sea salt


Input: 2 carrots, trimmed, peeled and chopped coarsely

2 carrots , trimmed , peeled and chopped coarsely

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

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Input: 6 four-inch Pepperidge Farm Farmhouse white rolls or Amy's Bread rolls

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

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Input: 3 pounds ground chuck, preferably chicken steak or blade steak, not more than 20 percent fat

3 pounds ground chuck , preferably chicken steak or blade steak , not more than 20 percent fat

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

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Input: Grapeseed oil for deep frying

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


Input: 2 large eggs, lightly beaten

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

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Input: Freshly ground black pepper


Input: 2 tablespoons lightly beaten large egg white

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

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Input: 7 tablespoons all-purpose flour


Input: 2 pounds (2 to 3 large) baking potatoes

2 pounds ( 2 to 3 large ) baking potatoes

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

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Input: 1 teaspoon ground cumin


Input: 1 teaspoon minced garlic


Input: 1/2 cup loosely packed chopped sage

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

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Input: 3 skinless, boneless chicken breast halves

3 skinless , boneless chicken breast halves

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

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Input: 3 skinless, boneless chicken thighs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 2 large shallots, finely chopped

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

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Input: 1 large garlic clove, finely chopped

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Input: 1 teaspoon fresh thyme leaves (no stems), finely chopped

1 teaspoon fresh thyme leaves ( no stems ) , finely chopped

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: Salt and pepper to taste

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


Input: 1 pound hen-of-the-woods mushrooms (see note)

1 pound hen-of-the-woods mushrooms ( see note )

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

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Input: 2 tablespoons butter


Input: 2 tablespoons Wondra flour if using striped bass

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

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Input: 1/2 cup grapeseed oil


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: 6 (6-ounce) fillets sea bass or striped bass, with skin on

6 ( 6-ounce ) fillets sea bass or striped bass , with skin on

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

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


Input: 2 teaspoons corn oil if using sea bass

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

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Input: 4 to 8 tablespoons unsalted butter

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Input: Salt and pepper


Input: 2 tablespoons olive oil


Input: 2 tablespoons chopped fresh mint or 1 tablespoon dried

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

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Input: 1 cup chicken stock


Input: 1/2 cup finely diced shallots


Input: 3/4 cup finely chopped fresh coriander or Italian parsley

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

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Input: 3/4 cup seeded and chopped ripe plum tomatoes

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

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Input: 1/2 cup truffle oil


Input: Salt and pepper to taste

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


Input: 1/2 cup sherry vinegar


Input: 8 sprigs fresh thyme or 1 teaspoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon red hot pepper flakes

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: 1/4 cup lemon juice


Input: 1 teaspoon minced garlic


Input: 2 tablespoons olive oil


Input: 3/4 cup finely chopped onions


Input: 1/2 cup fine bulgur wheat


Input: 1 tablespoon finely chopped garlic


Input: 1/2 cup finely chopped onion


Input: 1 bay leaf


Input: 12 small imported black olives


Input: 1/4 cup fresh or canned chicken broth

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

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Input: 2 tablespoons red-wine vinegar


Input: 1 large red sweet pepper, cored, seeded and cut into 1/2-inch cubes

1 large red sweet pepper , cored , seeded and cut into 1/2-inch cubes

B-QTY 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

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

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


Input: Salt and freshly ground pepper to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ripe plum tomatoes, about 1 1/4 pounds

8 ripe plum tomatoes , about 1$1/4 pounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Minced parsley for garnish, optional

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 boneless skinless whole chicken breasts, halved, about 1 1/2 pounds

4 boneless skinless whole chicken breasts , halved , about 1$1/2 pounds

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

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

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Input: 1/4 teaspoon ground cayenne pepper or Tabasco sauce, or to taste

1/4 teaspoon ground cayenne pepper or Tabasco sauce , or to taste

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

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Input: 1/3 cup minced shallots, onion or scallion

1/3 cup minced shallots , onion or scallion

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

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Input: 1/3 cup Dijon mustard


Input: 1 cup coarsely chopped pecans


Input: 1 cup (8 ounces) unsalted butter, softened

1 cup ( 8 ounces ) unsalted butter , softened

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup sugar


Input: 1/4 teaspoon salt


Input: 1/2 cup brown-rice flour


Input: 1 1/2 cups all-purpose flour


Input: 1 teaspoon vanilla extract


Input: 8 chicken thighs, or a mixture of thighs and drumsticks

8 chicken thighs , or a mixture of thighs and drumsticks

B-QTY B-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME 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: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 eggs, lightly beaten


Input: 3 tablespoons unsalted butter, melted and cooled

3 tablespoons unsalted butter , melted and cooled

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: Sour cream or creme fraiche and salmon caviar for serving, optional

Sour cream or creme fraiche and salmon caviar for serving , optional

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


Input: White rice


Input: 1 package active dry yeast


Input: Pinch sugar


Input: 1 1/4 cups milk


Input: 1 cup rice flour, preferably ''forbidden'' (black) rice flour

1 cup rice flour , preferably ''forbidden'' ( black ) rice flour

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

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


Input: 1/2 cup all-purpose flour


Input: 1 teaspoon salt


Input: 2 cups stemmed, sliced shiitakes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon sugar


Input: 1/4 cup mirin or 2 tablespoons honey (or additional sugar)

1/4 cup mirin or 2 tablespoons honey ( or additional sugar )

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

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

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


Input: 1/2 cup soy sauce


Input: 6 cloves garlic, crushed and peeled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 to 2 pounds boneless pork, cut into 1 1/2-inch chunks

1$1/2 to 2 pounds boneless pork , cut into 1$1/2-inch chunks

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 nickel-thick slices peeled ginger


Input: 1 tablespoon peanut or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon ground pepper, or to taste

1/4 teaspoon ground pepper , or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon salt, or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 teaspoons pomegranate syrup


Input: 1 cucumber, peeled and cut in rounds

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 NoPAREN NoPAREN NoPAREN


Input: 5 radishes, sliced


Input: 2 whole scallions, chopped

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


Input: 1 head of romaine lettuce, purslane or other wild greens

1 head of romaine lettuce , purslane or other wild greens

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup coarsely chopped fresh mint

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 bell peppers, one red, one yellow, pith and seeds removed, cut into long strips

2 bell peppers , one red , one yellow , pith and seeds removed , cut into long strips

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

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

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


Input: Juice of 1/2 lemon


Input: 1/3 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cloves garlic, peeled and minced (about 2 teaspoons)

2 cloves garlic , peeled and minced ( about 2 teaspoons )

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

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

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


Input: 1 teaspoon dried mint


Input: 1 to 3 teaspoons ground sumac, available in Middle Eastern markets

1 to 3 teaspoons ground sumac , available in Middle Eastern markets

B-QTY O B-RANGE_END 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 YesCAP YesCAP NoCAP

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


Input: 1/4 teaspoon pepper


Input: 1/2 teaspoon allspice, freshly ground from about 5 whole allspice

1/2 teaspoon allspice , freshly ground from about 5 whole allspice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons pure olive oil


Input: 10 cups chicken broth


Input: 1 pound brown or yellow lentils

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 rounds angel hair pasta (about 2 ounces)

3 rounds angel hair pasta ( about 2 ounces )

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 carrots, diced fine


Input: Juice of one half lemon


Input: 1 pita bread


Input: 1 large tomato, diced, seeds removed

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

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Input: 1/4 red onion, diced


Input: 1 cup soft bread crumbs


Input: 1 teaspoon salt plus salt to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound ground beef or lamb or both

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup finely chopped parsley


Input: 2 teaspoons finely chopped garlic


Input: 4 tablespoons coarsely chopped basil


Input: 4 tablespoons grated Parmesan cheese, or Gruyere

4 tablespoons grated Parmesan cheese , or Gruyere

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium onions, minced

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


Input: 1/4 cup sliced white onions


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 4 medium-size zucchini, trimmed, about 1 1/4 pounds

4 medium-size zucchini , trimmed , about 1$1/4 pounds

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: 2 tablespoons finely chopped parsley


Input: 2 tablespoons butter


Input: 3/4 cup fresh or canned chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely chopped shallots


Input: 1/4 cup dry white wine


Input: 8 small white onions, peeled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 sprigs fresh rosemary, or 1 tablespoon dried

4 sprigs fresh rosemary , or 1 tablespoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound shiitake or small white mushrooms, washed and dried

1/4 pound shiitake or small white mushrooms , washed and dried

B-QTY B-UNIT B-NAME 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 NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 slices ham, 1/8 inch thick

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup Dijon mustard


Input: 1 cup milk


Input: Salt and pepper


Input: 24 slices white Pullman bread, 1/2 inch thick

24 slices white Pullman bread , 1/2 inch thick

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 NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound Gruyère, grated


Input: 1 1/2 tablepoons flour


Input: 1 bunch scallions, cut into 2-inch lengths, white and green parts separated

1 bunch scallions , cut into 2-inch lengths , white and green parts separated

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

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

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


Input: 3 tablespoons soy sauce


Input: Cooked white rice for serving

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


Input: 2 cups orange juice


Input: 4 tablespoons ketchup


Input: 2 tablespoons soy sauce


Input: 2 tablespoons Worcestershire sauce


Input: 1 tablespoon Tabasco sauce


Input: Juice of 2 limes


Input: 1 12-ounce jar creamy peanut butter

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 24 slices of Pepperidge Farm Very Thin white bread

NoCAP NoCAP NoCAP YesCAP YesCAP YesCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 13-ounce jar Nutella


Input: 1 13-ounce jar Nutel


Input: 1 tablespoon butter


Input: 4 teaspoons tomato paste diluted with 1/4 cup water or red wine

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

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

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


Input: 2 tablespoons mushroom soy sauce or regular soy sauce

B-QTY B-UNIT B-COMMENT B-NAME I-NAME 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: 1/2 cup mushroom or vegetable stock, or water

1/2 cup mushroom or vegetable stock , or water

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped parsley


Input: 2 tablespoons peanut or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons garlic, peeled and chopped

2 tablespoons garlic , peeled and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 dried chilies


Input: 1 1/2 pounds boneless pork, preferably from the shoulder (Boston butt or picnic), sliced thinly and dried

1$1/2 pounds boneless pork , preferably from the shoulder ( Boston butt or picnic ) , sliced thinly and dried

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 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

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

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


Input: 1 large clove garlic, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound oyster mushrooms, stems removed

1 pound oyster mushrooms , stems removed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon chopped fresh sage leaves

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

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: Salt to taste


Input: 1 carrot, peeled and finely diced

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 teaspoon chopped fresh thyme leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon butter, plus more for tossing the squash

1 tablespoon butter , plus more for tossing the squash

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon sugar


Input: 1 parsnip, peeled and finely diced

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 pound pearl onions


Input: 2 tablespoons olive oil


Input: 1/2 cup white wine


Input: 2 cups homemade or low-sodium chicken stock

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 1/4 teaspoons chopped fresh rosemary


Input: 1 1/4 teaspoons chopped fresh thyme


Input: 1 spaghetti squash, about 3 pounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons olive oil


Input: 3 large red onions (about 3 pounds), halved and sliced

3 large red onions ( about 3 pounds ) , halved and sliced

B-QTY I-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT B-QTY 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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 medium eggplants (about 3 pounds), cut into 1/2-inch slices

3 medium eggplants ( about 3 pounds ) , cut into 1/2-inch slices

B-QTY I-COMMENT B-NAME B-COMMENT I-COMMENT B-QTY 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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 cloves garlic, chopped


Input: 3 large yellow onions (about 3 pounds), halved and sliced

3 large yellow onions ( about 3 pounds ) , halved and sliced

B-QTY I-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT B-QTY 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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper for seasoning, plus 1/4 teaspoon

Freshly ground black pepper for seasoning , plus 1/4 teaspoon

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: Salt for seasoning, plus 1 teaspoon

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon salt


Input: 3 pounds plum tomatoes (about 12 to 14), halved

3 pounds plum tomatoes ( about 12 to 14 ) , halved

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

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

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


Input: 1 tablespoon ground cumin


Input: 2 tablespoons tomato paste


Input: 1/4 cup lime juice


Input: 1 yellow bell pepper, cut into 1/2-inch dice

1 yellow bell pepper , cut into 1/2-inch dice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons harissa sauce (recipe follows)

2 tablespoons harissa sauce ( recipe follows )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 teaspoon saffron threads


Input: 1 1/2 cups cooked, drained chickpeas

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup halved, pitted calamata olives

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: 2 tablespoons chopped preserved lemon, or 1 tablespoon lemon zest and 1 teaspoon lemon juice

2 tablespoons chopped preserved lemon , or 1 tablespoon lemon zest and 1 teaspoon lemon juice

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

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

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


Input: 1 teaspoon cayenne pepper


Input: 3 tablespoons chopped cilantro


Input: 1/2 cup olive oil


Input: 2 cups uncooked couscous


Input: 2 cups vegetable or chicken stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 red bell pepper, cut into 1/2-inch dice

1 red bell pepper , cut into 1/2-inch dice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large onion, cut into 1/2-inch dice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: Salt and pepper to taste

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


Input: Salt


Input: 1 pound Jerusalem artichokes, peeled and cut into 1/2-inch dice

1 pound Jerusalem artichokes , peeled and cut into 1/2-inch dice

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 inchlong piece of ginger, peeled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons cumin seeds, or 2 teaspoons ground cumin

2 teaspoons cumin seeds , or 2 teaspoons ground cumin

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Input: Coarse salt and freshly ground white pepper to taste

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Input: 4 large bell peppers, yellow, orange or red, about 2 pounds

4 large bell peppers , yellow , orange or red , about 2 pounds

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Input: 2 lemon quarters


Input: Coarse salt and freshly ground pepper to taste

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Input: 1 tablespoon safflower oil


Input: 1 tablespoon unsalted butter


Input: 2 strips bacon


Input: 2 pairs shad roe


Input: 2 tablespoons fresh tarragon leaves


Input: 1 clove garlic, crushed


Input: 3 tablespoons olive oil


Input: 3 yellow peppers


Input: 1 tablespoon tarragon vinegar


Input: 1 medium onion, coarsely chopped

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Input: 4 spring loin lamb chops


Input: Coarse salt and freshly ground pepper to taste

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Input: 2 shallots, minced


Input: 2 tablespoons brandy or port


Input: 2 to 3 tablespoons creme fraiche

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Input: 2 tablespoons butter


Input: 1/2 pound morels


Input: 1 tablespoon safflower oil


Input: 2 whole duck breasts


Input: Salt and freshly ground black pepper to taste

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Input: 1/2 cup extra-virgin olive oil


Input: 1 pound bitter greens like dandelion greens, broccoli rabe, turnips or watercress

1 pound bitter greens like dandelion greens , broccoli rabe , turnips or watercress

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Input: 1/2 pound dried, shelled fava beans

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Input: Extra-virgin olive oil for deep frying

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Input: 1 small dried hot red chili pepper

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Input: 1 stalk celery, chopped


Input: 1 teaspoon salt


Input: 3/4 cup warm water


Input: 2 cups semolina flour for pasta

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Input: 2 bay leaves


Input: 1 small yellow onion, cut into quarters

1 small yellow onion , cut into quarters

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Input: 2 cloves garlic, crushed


Input: 2 cups dried chickpeas


Input: 1 small dried red chili pepper, minced

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Input: 1 bay leaf


Input: 1 tablespoon fresh oregano


Input: 1/2 cup coarsely chopped flat-leaf parsley

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Input: 2 medium zucchini, cubed

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Input: 1 stalk celery, chopped into 1-inch lengths

1 stalk celery , chopped into 1-inch lengths

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Input: 1/2 pound fresh green or red chard, sliced thin

1/2 pound fresh green or red chard , sliced thin

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Input: 1/2 pound green beans, sliced into 1-inch lengths

1/2 pound green beans , sliced into 1-inch lengths

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Input: 6 ripe tomatoes, peeled and coarsley chopped

6 ripe tomatoes , peeled and coarsley chopped

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Input: 1 large or 2 small eggplants

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Input: Sea salt to taste


Input: 1 large potato


Input: 1 medium carrot


Input: 2 medium red peppers


Input: 1/4 cup extra-virgin olive oil, plus more for garnish

1/4 cup extra-virgin olive oil , plus more for garnish

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Input: 1 medium onion, coarsely chopped

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Input: 1 tablespoon minced fresh herbs, like basil, mint or oregano, or a combination

1 tablespoon minced fresh herbs , like basil , mint or oregano , or a combination

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Input: 1 clove garlic, finely minced

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Input: 1 egg


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

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Input: 1 small white onion, peeled and sliced thinly

1 small white onion , peeled and sliced thinly

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Input: 8 canned plum tomatoes, drained

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Input: Salt and freshly ground black pepper to taste

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Input: 2 tablespoons minced parsley