Input: 3 cups fresh blackberries or fresh or frozen cranberries

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 to 16 pecan halves


Input: 12 to 16 pitted cherries


Input: 1 1/2 cups all-purpose flour


Input: 3 tablespoons light rum


Input: 1 pineapple, peeled, cored, sliced into rings; four rings cut in semicircles

1 pineapple , peeled , cored , sliced into rings; four rings cut in semicircles

B-QTY B-NAME O I-COMMENT O I-COMMENT O 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: 1/3 cup white wine


Input: 2 ounces canned tomatoes (in juice)

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: 2 tablespoons tomato paste


Input: 7 cloves garlic, peeled and smashed

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: 1/2 teaspoon ground fennel


Input: 1/2 teaspoon kosher salt


Input: 3/4 pounds potatoes, peeled and coarsely chopped in a food processor

3/4 pounds potatoes , peeled and coarsely chopped in a food processor

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

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

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


Input: 2 leeks ( 1/2 pound each) dark green end discarded, cleaned and coarsely chopped in the food processor

2 leeks ( 1/2 pound each ) dark green end discarded , cleaned and coarsely chopped in the food processor

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

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

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

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


Input: 2 1/4 cups chicken broth


Input: 3/4 cup light brown sugar


Input: 4 tablespoons butter


Input: 1/2 cup buttermilk


Input: 1/2 teaspoon kosher salt


Input: 2 tablespoons chopped fresh chives, optional

2 tablespoons chopped fresh chives , optional

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup part skim-milk ricotta cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Large pinch thread saffron


Input: 5 cups cold water


Input: 1 tablespoon fresh lemon juice


Input: 2 1/4 pounds fish bones and heads, well cleaned of blood and cut into pieces 2 to 3 inches in length

2$1/4 pounds fish bones and heads , well cleaned of blood and cut into pieces 2 to 3 inches in length

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

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

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

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


Input: 1 teaspoon kosher salt, or less if using canned broth

1 teaspoon kosher salt , or less if using canned broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 3/4 cups chicken broth, homemade or canned

2$3/4 cups chicken broth , homemade or canned

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 1/2 teaspoons ground cumin


Input: 1 cup part skim-milk ricotta cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cinnamon stick


Input: 3/4 pound carrots, peeled, trimmed and cut into 1-inch lengths

3/4 pound carrots , peeled , trimmed and cut into 1-inch lengths

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

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

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


Input: 1 tablespoon white peppercorns


Input: 3 tablespoons coriander seeds


Input: 6 bay leaves


Input: 1 extra-large egg yolk


Input: 1/3 cup sugar


Input: 1 clove


Input: 4 cups chopped rhubarb (about 8 stalks)

4 cups chopped rhubarb ( about 8 stalks )

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Pinch salt


Input: 3 large egg whites


Input: 1 cup heavy cream


Input: 1/2 teaspoon vanilla extract


Input: 1 pound whole-milk ricotta


Input: 3 tablespoons confectioners' sugar


Input: 1 cup fruitwood chips


Input: 2 cups ice


Input: 6 sprigs rosemary


Input: 14 juniper berries


Input: 1/2 cup sugar


Input: 1 1/2 cups kosher salt


Input: 2 cups whole-milk ricotta


Input: 1 dried chile de arbol, thinly sliced on the diagonal

1 dried chile de arbol , thinly sliced on the diagonal

B-QTY B-COMMENT 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 NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons kosher salt


Input: 1/4 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons thyme leaves


Input: 1 cup whole milk


Input: 2 cups whole-milk ricotta, drained

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup heavy cream


Input: 15 ounces whole-milk ricotta


Input: 2 tablespoons olive oil


Input: Soft butter, for greasing baking dish

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 extra-large eggs


Input: 1 pound penne rigate


Input: 1 clove garlic, peeled


Input: Sea salt


Input: 1 1/4 pounds thick asparagus, ends trimmed

1$1/4 pounds thick asparagus , ends trimmed

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: Juice from 1 large or 2 small ripe pomegranates (about 1/2 cup)

Juice from 1 large or 2 small ripe pomegranates ( about 1/2 cup )

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

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

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


Input: Seeds from 1/2 small pomegranate (about 1/4 cup)

Seeds from 1/2 small pomegranate ( about 1/4 cup )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3/4 cups graham crackers


Input: 1/4 cup butter, softened


Input: 1 teaspoon vanilla


Input: 4 eggs


Input: 3/4 cup plus 6 tablespoons sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 pounds quark


Input: 1 tablespoon brown sugar


Input: 1 cup shelled walnuts, about 4 ounces

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 cup sugar


Input: 1/2 cup chicken stock


Input: 3 Valencia oranges, scrubbed well, skin on

3 Valencia oranges , scrubbed well , skin on

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

NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice from 1 large or 2 small ripe pomegranates (1/2 cup)

Juice from 1 large or 2 small ripe pomegranates ( 1/2 cup )

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

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

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


Input: Seeds from 1 large or 2 small pomegranates (1 1/2 cups)

Seeds from 1 large or 2 small pomegranates ( 1$1/2 cups )

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

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

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


Input: 4 whole cloves garlic, unpeeled

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

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 I-COMMENT

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 3 teaspoons kosher salt

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bunch (1 ounce) fresh mint

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 5- to 6-pound chicken, excess fat trimmed; wingtips, neck and giblets reserved for stock

1 5- to 6-pound chicken , excess fat trimmed; wingtips , neck and giblets reserved for stock

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

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: Seeds from 1/4 large or 1/2 small pomegranate (about 2 tablespoons)

Seeds from 1/4 large or 1/2 small pomegranate ( about 2 tablespoons )

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

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

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


Input: 2 tablespoons whole coriander seeds


Input: 2 tablespoons ground cumin


Input: Freshly ground black pepper, to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon black mustard seeds


Input: 2 medium shallots, minced

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


Input: 30 large shrimp (1 1/4 pounds), peeled and deveined

30 large shrimp ( 1$1/4 pounds ) , peeled and deveined

B-QTY B-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

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice from 1 large or 2 small ripe pomegranates (1/2 cup)

Juice from 1 large or 2 small ripe pomegranates ( 1/2 cup )

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

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

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


Input: 1 tablespoon red wine vinegar


Input: 1 teaspoon kosher salt


Input: 1/2 pound light-colored frisee (chicory), heavy stems removed, leaf portion torn into 2-inch pieces (2 packed cups)

1/2 pound light-colored frisee ( chicory ) , heavy stems removed , leaf portion torn into 2-inch pieces ( 2 packed cups )

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

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

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

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


Input: 2 tablespoons vegetable oil


Input: 2 tablespoons toasted sesame oil


Input: 1 2- to 3-pound fillet of salmon, pin bones removed

1 2- to 3-pound fillet of salmon , pin bones removed

B-COMMENT I-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: 1/4 cup salt


Input: 2 tablespoons fresh cracked black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove


Input: 1 cardamom pod


Input: 1 teaspoon ground cinnamon


Input: 1/4 cup sugar


Input: 1 tablespoon coriander seeds


Input: 2 teaspoons cumin seeds


Input: 1 tablespoon caraway seeds


Input: 1 tablespoon anise seeds


Input: 1 2- to 3-pound fillet of salmon, pin bones removed

1 2- to 3-pound fillet of salmon , pin bones removed

B-COMMENT I-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 tablespoon fennel seeds


Input: 1 tablespoon minced tarragon


Input: 1 1/2 tablespoons green peppercorns


Input: 2 tablespoons gin


Input: 1 tablespoon cracked coriander seeds


Input: 1 bunch dill, stems and all, roughly chopped

1 bunch dill , stems and all , roughly chopped

B-QTY B-UNIT 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: Grated zest of 2 grapefruit

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


Input: 2 tablespoons juniper berries


Input: Grated zest of 2 limes

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


Input: Grated zest of 2 lemons

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


Input: Grated zest of 2 oranges

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


Input: 2 cups salt


Input: 2 cups sugar


Input: 1 tablespoon cracked black pepper


Input: 1 tablespoon caraway seeds, lightly toasted

1 tablespoon caraway seeds , lightly toasted

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 shallots, peeled and sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons vodka or aquavit


Input: 1/2 cup salt


Input: 1/4 cup sugar


Input: 2 bay leaves, chopped


Input: 2 bunches dill, stems and all, minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 2- to 3-pound fillet of salmon, pin bones removed

1 2- to 3-pound fillet of salmon , pin bones removed

B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME O B-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- to 3-pound fillet of salmon, pin bones removed

1 2- to 3-pound fillet of salmon , pin bones removed

B-COMMENT I-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 tablespoon Italian parsley


Input: 3 large cloves garlic, chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons flour


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: 16 jumbo shrimp, peeled and de-veined

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: 1/2 cup dry white wine


Input: 1 lemon


Input: 48 baby artichokes


Input: 2 cups water


Input: 4 cloves garlic, peeled


Input: 1 cup Italian parsley without stems

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons extra-virgin olive oil


Input: 1/4 cup bread crumbs


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: 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 cup salt


Input: 2 cups sugar


Input: 1 bunch dill, stems and all, chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons vanilla extract


Input: 1/2 cup chopped walnuts


Input: 6 large artichokes


Input: Juice of 1 lemon


Input: 8 ounces shiitake mushrooms


Input: 3 tablespoons extra-virgin olive oil


Input: 3 cloves garlic, minced


Input: 1 teaspoon fresh rosemary leaves


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: 1 pound penne


Input: Freshly grated Parmesan cheese


Input: 8 small or 5 medium-size artichokes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 1 lemon


Input: 3 tablespoons extra-virgin olive oil


Input: 1 1/2 cups flour


Input: 1 cup unsalted butter, melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large eggs


Input: 1 1/2 cups vegetable shortening


Input: 2 cups sugar


Input: 1 cup unsweetened cocoa powder


Input: 1/2 teaspoon cinnamon


Input: 6 to 8 medium apples, peeled, cored and cut in 1/4-inch-thick slices

6 to 8 medium apples , peeled , cored and cut in 1/4-inch-thick slices

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

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

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


Input: 1 tablespoon cider vinegar


Input: 4 tablespoons cold water


Input: 1 egg white, lightly beaten

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon salt


Input: 1/3 cup plus 1 teaspoon sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Cider vinegar to taste


Input: 2 quinces, peeled


Input: 3 cups flour, plus more for dusting the board

3 cups flour , plus more for dusting the board

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: 10 medium-sized whole red potatoes, peeled

10 medium-sized whole red potatoes , peeled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon kosher salt


Input: 1/8 teaspoon baking soda


Input: 6 ounces salt pork, cut into 1-inch strips

6 ounces salt pork , cut into 1-inch strips

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 bunches collard greens, rinsed, stems removed and coarsely chopped (16 cups packed)

5 bunches collard greens , rinsed , stems removed and coarsely chopped ( 16 cups packed )

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


Input: 1 tablespoon sugar


Input: 1/4 cup chili powder


Input: 1 tablespoon plus 1 1/2 teaspoons ground coriander

1 tablespoon plus 1$1/2 teaspoons ground coriander

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 1/2 teaspoons cayenne pepper


Input: 3/4 cup beer


Input: Kosher salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups homemade or low-sodium beef 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: 2 cups prepared salsa


Input: 1 1/2 teaspoons ground cumin


Input: 1 tablespoon and 1 1/2 teaspoons Mexican oregano (see note)

1 tablespoon and 1$1/2 teaspoons Mexican oregano ( see note )

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 green bell pepper, diced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups diced onion


Input: 2 or 3 jalapeno peppers, minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons minced garlic


Input: 2 celery stalks, diced


Input: 2 pounds chuck roast, cut into 3/4-inch cubes

2 pounds chuck roast , cut into 3/4-inch cubes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds pork shoulder, trimmed and cut into 3/4-inch cubes

1$1/2 pounds pork shoulder , trimmed and cut into 3/4-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: 4 tablespoons vegetable oil


Input: Freshly ground white pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup bottled clam juice


Input: 2 pounds skinned haddock, cut into 3-inch pieces

2 pounds skinned haddock , cut into 3-inch pieces

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: 8 large red potatoes (about 4 pounds), peeled and cut in 3/4-inch dice

8 large red potatoes ( about 4 pounds ) , peeled and cut in 3/4-inch dice

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 I-COMMENT I-COMMENT

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

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


Input: 2 cups heavy cream


Input: 8 cups whole milk


Input: 1 pound bay scallops


Input: 2 pints fresh or frozen minced clams, drained, liquid reserved

2 pints fresh or frozen minced clams , drained , liquid reserved

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

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


Input: 1 tablespoon kosher salt, plus more to taste

1 tablespoon kosher salt , plus more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 10-inch flour tortillas


Input: 8 ounces scallops


Input: Pan spray


Input: Small bunch arugula, to yield 2 ounces

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large ripe tomato


Input: 1 tablespoon balsamic vinegar


Input: 1 teaspoon olive oil


Input: 1 teaspoon hot-sweet mustard


Input: 2 lobsters, 1 1/4 pounds each

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 bay leaves


Input: 3 large onions, diced

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


Input: 2 tablespoons lime juice


Input: 1 small red onion, to yield 3 tablespoons diced onion

1 small red onion , to yield 3 tablespoons diced onion

B-QTY B-COMMENT B-NAME I-NAME I-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: 10 sprigs cilantro, to yield 2 tablespoons chopped

10 sprigs cilantro , to yield 2 tablespoons chopped

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: 2 tablespoons nonfat plain yogurt


Input: 1/2 cup red currant jelly


Input: 1 cup heavy cream


Input: 1 cup frozen corn, or the kernels from 2 cobs of fresh corn

1 cup frozen corn , or the kernels from 2 cobs of fresh corn

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

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


Input: 2 small ripe avocados


Input: 1 1/2 cups mixed fresh cherries, pitted and sliced

1$1/2 cups mixed fresh cherries , pitted and sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup sugar


Input: 6 tablespoons sherry


Input: 1 quart whole milk


Input: 3/4 cup Basmati rice


Input: 1/2 cup blanched almond slivers


Input: 1/4 cup red wine vinegar


Input: 1 sprig rosemary leaves, chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ounces feta cheese


Input: 2 bay leaves


Input: 3 tablespoons chopped shallots


Input: 1/2 cup pitted calamata olives


Input: 3/4 cup dry white wine


Input: 1 2-pound striped bass fillet (or black bass, grouper, snapper or drum)

1 2-pound striped bass fillet ( or black bass , grouper , snapper or drum )

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

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

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


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: Zest from 1/2 orange, minced (juice squeezed out and reserved)

Zest from 1/2 orange , minced ( juice squeezed out and reserved )

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

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

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


Input: 2 large scallions, chopped on diagonal ( 1/2 cup)

2 large scallions , chopped on diagonal ( 1/2 cup )

B-QTY B-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

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon chopped mint


Input: 1 tablespoon chopped parsley


Input: 4 red peppers


Input: 4 tablespoons olive oil for cooking and 1/2 cup for vinaigrette

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon chopped garlic


Input: 1 tablespoon chopped cilantro


Input: 1 cup instant couscous


Input: 1 lemon to yield 1 tablespoon lemon zest, with juice squeezed out and reserved

1 lemon to yield 1 tablespoon lemon zest , with juice squeezed out and reserved

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

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


Input: 1 16-ounce jar grape leaves

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


Input: 1 tablespoon minced garlic


Input: 1/2 teaspoon salt plus more for seasoning to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 scallions, chopped (including greens)

3 scallions , chopped ( including greens )

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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 quarts vegetable oil


Input: 1 tablespoon fresh tarragon, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons butter


Input: 2 tablespoons red wine vinegar


Input: 2 large tomatoes, peeled, seeded, cored and diced

2 large tomatoes , peeled , seeded , cored and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup chopped onions (about 1/2 large onion)

1 cup chopped onions ( about 1/2 large onion )

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

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 cups okra


Input: 2 ounces smoked bacon, diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 3 ears fresh corn in husks

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups green beans, trimmed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon freshly ground black pepper plus more for seasoning to taste

B-QTY B-UNIT B-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

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


Input: Tabasco sauce to taste


Input: 3/4 cup soda water


Input: 3 ears fresh corn, shucked and kernels cut off the cob (1 cup)

3 ears fresh corn , shucked and kernels cut off the cob ( 1 cup )

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 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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup all-purpose flour


Input: 2 teaspoons baking powder


Input: 1 1/2 tablespoons salt


Input: 1 pinch sea salt or fleur de sel

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: 1/3 cup kosher salt


Input: 2 tablespoons white-wine vinegar


Input: 1 pound head-on large gulf shrimp or 9 ounces head-off (12 to 15 count per pound)

1 pound head-on large gulf shrimp or 9 ounces head-off ( 12 to 15 count per pound )

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

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

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


Input: 4 1/2 cups chopped onions


Input: 1 1/4 cups melted shortening or salad oil

1$1/4 cups melted shortening or salad oil

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 1/2 quarts chopped green peppers


Input: 3/4 cup canned pimentos, drained and finely chopped

3/4 cup canned pimentos , drained and finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons pepper


Input: 2 pounds bacon, sliced


Input: 13 1/2 quarts canned whole kernel corn

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 red grapefruit, peeled and segmented, optional

1 red grapefruit , peeled and segmented , optional

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup red-grapefruit juice


Input: 12 tablespoons unsalted butter, softened

12 tablespoons unsalted butter , softened

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup Vadouvan Exotique spice mix

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds (3 medium) yellow beets (red beets may be substituted)

1$1/2 pounds ( 3 medium ) yellow beets ( red beets may be substituted )

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


Input: Four-Pepper Mix or freshly ground black pepper

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

YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Fleur de sel


Input: 4 ounces fresh soft goat cheese

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons aged balsamic vinegar


Input: 2 tablespoons extra-virgin olive oil


Input: Kosher salt


Input: 1 tablespoon plus 1 teaspoon olive oil

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds (3 medium) red beets

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 YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon salt


Input: Freshly ground pepper to taste

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


Input: Juice of 1 lemon


Input: 1 bunch broccoli


Input: 2 tablespoons olive oil


Input: 2 teaspoons chopped garlic


Input: 6 extra-large or jumbo eggs

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


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: 1 cup olive oil


Input: 1 tablespoon lemon juice


Input: 1 teaspoon Dijon mustard


Input: 1 teaspoon anchovy paste


Input: Freshly ground black pepper to taste

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon salt


Input: 1 1/4 pounds potatoes, 3 or 4 medium

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 medium onion


Input: 1 teaspoon lemon juice


Input: 1 teaspoon red wine vinegar


Input: 2 teaspoons olive oil


Input: 1 clove garlic


Input: 2 tablespoons hoisin sauce


Input: 4 tablespoons dry sherry


Input: 2 tablespoons ketchup


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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 16 ounces tiny new potatoes


Input: 4 ounces mesclun or other assorted greens

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 balsamic vinegar


Input: 1 tablespoon olive oil


Input: 2 to 3 ounces red onion ( 1/2 cup chopped)

2 to 3 ounces red onion ( 1/2 cup chopped )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 8 ounces regular green beans or French green beans

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 1/8 teaspoon salt if desired


Input: 3 generous dashes Worcestershire sauce


Input: 10 ounces bay scallops with their juices

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup dry white wine


Input: 4 slices thin white bread


Input: 4 ripe passion fruits


Input: 1 tablespoon honey


Input: 1 tablespoon passion fruit liqueur


Input: 4 ripe strawberries


Input: 1 1/2 ounces shallots


Input: 1 1/2 teaspoons butter


Input: 1/4 cup granulated sugar, approximately

1/4 cup granulated sugar , approximately

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup sour cream


Input: 1 cup heavy cream


Input: 1 pound fromage blanc (fresh white cheese) or small curd cottage cheese

1 pound fromage blanc ( fresh white cheese ) or small curd cottage cheese

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

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

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


Input: Freshly grated Parmesan cheese


Input: 3 tablespoons minced fresh parsley


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: 5 cups hot chicken stock


Input: 2 cloves garlic, minced


Input: 1 1/2 cups arborio rice


Input: 1/2 finely chopped red onion


Input: Water


Input: 3 tablespoons extra-virgin olive oil


Input: 4 large artichokes


Input: Juice of 1 lemon


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: 1 can hearts of palm, well drained

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 scallions, minced


Input: 4 very small heads Bibb lettuce

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons white wine vinegar


Input: 4 tablespoons extra-virgin olive oil


Input: 1 teaspoon Dijon mustard


Input: 1/2 teaspoon vanilla extract


Input: 1 basket ripe cherry tomatoes, stems removed

1 basket ripe cherry tomatoes , stems removed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8-10 apples


Input: 1/2 quart heavy cream


Input: 2 tablespoon confectioner's sugar


Input: 1/2 cup cold water


Input: 1 lemon


Input: 1/3 cup of sugar


Input: salt and pepper to taste

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


Input: 2 cups flour


Input: 3/4 cup unsalted butter, cut into small dice

3/4 cup unsalted butter , cut into small dice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons sugar


Input: 1 large egg


Input: 3 bay leaves


Input: 2 1/2 pounds fillet of salmon without skin

2$1/2 pounds fillet of salmon without skin

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup toasted walnuts


Input: salt and pepper to taste

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


Input: 3 pounds of julienned leeks, white and pale green portions

3 pounds of julienned leeks , white and pale green portions

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: 2 tablespoons unsalted butter


Input: 1 cup dry white wine


Input: 1/2 cup heavy cream


Input: 2 tablespoons olive oil


Input: 1 onion cut into quarters

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


Input: 2 stalks celery cut in big pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 bunch of fresh parsley


Input: 2 sprigs of fresh thyme


Input: 1 tablespoon fresh parsley


Input: 1/4 cup Spanish sherry vinegar


Input: 1 teaspoon dijon mustard


Input: 2 pounds fresh mozzarella cut into 1/4-inch slices

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: 2 pounds vine-ripened tomatoes cut in 1/4-inch slices

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 pound organic mesclun


Input: 1 cup parsley leaves


Input: bunch of scallions (chop all the white and some of the green)

bunch of scallions ( chop all the white and some of the green )

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

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

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


Input: 3/4 pound oil-cured olives, pitted and julienned

3/4 pound oil-cured olives , pitted and julienned

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 fresh thyme


Input: 1 1/4 cup extra-virgin olive oil


Input: 1 tablespoon chopped garlic


Input: 1 teaspoon freshly ground pepper


Input: 1 cup low-fat milk


Input: 2 tablespoons minced fresh chives


Input: 1 tablespoon unsalted butter


Input: 4 red snapper fillets, 6 to 8 ounces each

4 red snapper fillets , 6 to 8 ounces each

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons minced flat-leaf parsley


Input: 1 large onion, peeled and finely chopped

1 large onion , peeled and finely chopped

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: 3 7-ounce jars of roasted peppers

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons minced flat-leaf parsley


Input: 1 cup fresh rye bread crumbs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cod fillets, 6 to 8 ounces each

B-QTY B-NAME B-UNIT 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: 1 tablespoon unsalted butter


Input: 1 teaspoon freshly ground pepper


Input: 1/4 cup Dijon mustard


Input: 1 tablespoon caraway seeds, finely ground

1 tablespoon caraway seeds , finely ground

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 medium carrots, peeled and sliced thinly on the diagonal

8 medium carrots , peeled and sliced thinly on the diagonal

B-QTY B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup white wine


Input: 1 teaspoon tomato paste


Input: 1/2 teaspoon salt


Input: 1 tablespoon fresh thyme leaves, finely chopped

1 tablespoon fresh thyme leaves , finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 parsnips, about 1/2 pound, peeled and chopped

2 parsnips , about 1/2 pound , peeled and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 small boiling potatoes, about 1/4 pound, peeled and chopped

2 small boiling potatoes , about 1/4 pound , peeled and chopped

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


Input: 1 cup low-fat yogurt


Input: 1 celery root, about 1/2 pound, peeled and chopped

1 celery root , about 1/2 pound , peeled and chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon minced fresh sage leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped fresh dill


Input: 2 1-pound lobsters


Input: 1 small carrot, peeled and finely diced

1 small carrot , peeled and finely diced

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: 1 small leek, white part only, well rinsed and finely diced

1 small leek , white part only , well rinsed and finely diced

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

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

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


Input: 1 sprig parsley


Input: 1 teaspoon whole black peppercorns


Input: 1 1-inch piece lemon peel


Input: 3 3/4 cups water


Input: 1 cup white wine


Input: 1 tablespoon Sherry


Input: 1 tablespoon unsalted butter


Input: 1 heaping teaspoon ground star anise

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 scant teaspoon ground bay leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 scant teaspoon ground cloves


Input: 4 salmon fillets, 6 to 8 ounces each

B-QTY B-NAME B-UNIT 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: 1/2 cup fish broth or canned clam juice

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: 1/2 cup yogurt


Input: 1 tablespoon unsalted butter


Input: 1/2 cup freshly grated horseradish


Input: 1/2 teaspoon salt


Input: 6 egg whites


Input: 1 teaspoon sugar


Input: 4 scrod fillets, 6 to 8 ounces each

B-QTY B-NAME B-UNIT 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: 1/2 cup white wine


Input: Freshly ground pepper


Input: 2 medium baking potatoes, about 1 1/4 pound, peeled and sliced into paper-thin rounds

2 medium baking potatoes , about 1$1/4 pound , peeled and sliced into paper-thin rounds

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

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

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


Input: 1 lemon, halved


Input: 4 cod fillets, 6 to 8 ounces each

B-QTY B-NAME B-UNIT 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: Salt


Input: 2 pounds kale, rinsed, stems and ribs removed, finely chopped

2 pounds kale , rinsed , stems and ribs removed , finely chopped

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

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


Input: 1 clove garlic, peeled and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound linguine or other long pasta

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Chopped fresh parsley, oregano, marjoram or basil leaves for garnish, optional

Chopped fresh parsley , oregano , marjoram or basil leaves for garnish , optional

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

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

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


Input: 1 1/2 tablespoons olive oil


Input: 2 links linguica sausage, about 6 ounces each, halved (see note)

2 links linguica sausage , about 6 ounces each , halved ( see note )

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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup pitted black olives, preferably oil-cured

1/2 cup pitted black olives , preferably oil-cured

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons capers


Input: Crushed red pepper flakes to taste

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

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: 3 or more anchovy fillets

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


Input: 1 28-ounce can whole plum tomatoes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 7 ounces bittersweet chocolate, broken into a few pieces

7 ounces bittersweet chocolate , broken into a few pieces

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 ounce unsweetened (bitter) chocolate

1 ounce unsweetened ( bitter ) chocolate

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: Garlic powder


Input: Lawry's seasoned salt


Input: 16 rib lamb chops


Input: Salt to taste


Input: 3 tablespoons olive oil


Input: 3 or more cloves garlic, lightly smashed and peeled

3 or more cloves garlic , lightly smashed and peeled

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


Input: 2 tablespoons all-purpose flour


Input: 1 tablespoon instant coffee


Input: 1 whole egg plus 2 egg yolks

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup sugar


Input: 2 cups whole or skim milk

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon red pepper flakes


Input: 1 tablespoon soy sauce


Input: 1 pint brussels sprouts (1 1/4 pounds), trimmed of damaged leaves and washed

1 pint brussels sprouts ( 1$1/4 pounds ) , trimmed of damaged leaves and washed

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

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

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


Input: 2 onions (8 ounces), peeled and quartered

2 onions ( 8 ounces ) , peeled and 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 YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups sweet apple cider (preferably unfiltered)

2 cups sweet apple cider ( preferably unfiltered )

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: 1 tablespoon canola oil


Input: 1 cooked picnic ham (pork shoulder), 5 to 5 1/2 pounds (bone-in)

1 cooked picnic ham ( pork shoulder ) , 5 to 5$1/2 pounds ( bone-in )

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

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

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


Input: 2 1/2 ounces grated Swiss cheese (about 3/4 cup)

2$1/2 ounces grated Swiss cheese ( about 3/4 cup )

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 tablespoons unsalted butter


Input: 1/2 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup grits


Input: 1 1/2 teaspoons salt


Input: 2 1/2 cups unsalted homemade chicken stock or canned chicken broth

2$1/2 cups unsalted homemade chicken stock or canned chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 to 8 medium to large onions (2 1/4 pounds), peeled and sliced (about 7 1/2 cups)

6 to 8 medium to large onions ( 2$1/4 pounds ) , peeled and sliced ( about 7$1/2 cups )

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

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

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

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


Input: Approximately 1 cup milk


Input: 4 medium potatoes, peeled and diced

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: 3 onions, diced


Input: 4 stalks celery, diced


Input: 1 large can of whole tomatoes

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon sugar


Input: Pepper to taste


Input: 4 cups self-rising flour


Input: 2/3 cup solid vegetable shortening


Input: 2 tablespoons bacon drippings


Input: 1 dozen clams, in their shells

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: Salt and pepper to taste

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


Input: 1 tablespoon Worcestershire sauce, plus more to taste

1 tablespoon Worcestershire sauce , plus more to taste

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 pounds medium shrimp, deveined and peeled

3 pounds medium shrimp , deveined and peeled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup sugar


Input: 1 6-ounce can of tomato paste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ripe tomatoes, chopped, with juice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons prepared mustard


Input: 1 tablespoon Worcestershire sauce


Input: Lemon wedges for garnish


Input: 8 ripe peaches


Input: 12 tablespoons butter


Input: 1 1/2 cups sugar


Input: 1 cup plus two tablespoons self-rising flour

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup milk


Input: 1 1/2 cups self-rising cornmeal


Input: 2 cups self-rising flour


Input: 1/4 cup sugar


Input: 4 large eggs


Input: 1/4 cup milk


Input: Approximately one quart vegetable oil for frying

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 bacon slices


Input: Freshly ground black pepper


Input: 1/2 cup coarse, lightly toasted bread crumbs

1/2 cup coarse , lightly toasted bread crumbs

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: 2 pounds fresh okra


Input: 3 large eggs


Input: 1 cup self-rising flour


Input: Salt and pepper to taste


Input: Approximately 1 quart vegetable oil, for frying

Approximately 1 quart vegetable oil , for frying

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large head of green cabbage, finely grated

1 large head of green cabbage , finely grated

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup sugar


Input: 1/2 cup mayonnaise


Input: Juice of one lemon


Input: 1 teaspoon salt, plus more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Clarified butter for cooking the crepes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 large eggs, lightly beaten

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup milk


Input: 1 tablespoon amaretto liqueur, or 1/4 teaspoon almond extract and an additional tablespoon milk

1 tablespoon amaretto liqueur , or 1/4 teaspoon almond extract and an additional tablespoon milk

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


Input: 1 tablespoon sugar


Input: 1/2 teaspoon salt


Input: 3/4 cup all-purpose flour


Input: 16 medium leeks


Input: 2 cups homemade or low-sodium chicken stock

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup white wine


Input: 3 tablespoons unsalted butter


Input: 1/2 teaspoon kosher salt


Input: Freshly ground white pepper


Input: 1 large navel orange


Input: 1/4 cup sugar


Input: 1/3 cup freshly squeezed orange juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons Grand Marnier or Cointreau

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons unsalted butter


Input: 1/4 teaspoon ground ginger


Input: 8 dessert crepes (recipe follows)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons brandy


Input: 1/3 cup toasted sliced almonds


Input: Powdered sugar for garnish


Input: Finely chopped tarragon for garnish

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


Input: Freshly ground white pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup long-grain white rice


Input: 3/4 cup heavy cream


Input: 1 teaspoon coarse sea salt, plus more to taste

1 teaspoon coarse sea salt , plus more to taste

B-QTY B-UNIT 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 NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 cups milk


Input: 5 plum tomatoes, peeled, seeded and diced

5 plum tomatoes , peeled , seeded and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons roughly chopped tarragon leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 2 cups mild fish stock


Input: 2 1 1/4-pound live lobsters


Input: 5 tablespoons Cognac


Input: 1 1/2 cups white wine


Input: 1 stalk celery, diced


Input: 5 tablespoons unsalted butter


Input: 2 medium carrots, peeled and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large shallots, 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: 3 large bell peppers, finely diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 7 celery stalks, finely diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 medium onions, finely diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 egg


Input: 1 cup mayonnaise


Input: 1 egg, hard-boiled 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 large stalk celery, finely diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup saltine crumbs


Input: 1 pound crab meat, preferably lump, picked over to remove any remaining shell

1 pound crab meat , preferably lump , picked over to remove any remaining shell

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

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

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


Input: 1/4 cup chopped mint leaves


Input: 1/4 cup chopped flat-leaf parsley leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup canned chickpeas


Input: 12 ounces imported canned solid tuna, drained

12 ounces imported canned solid tuna , drained

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large pinches chili flakes, or to taste

2 large pinches chili flakes , or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup pitted oil-cured black olives, sliced

1/2 cup pitted oil-cured black olives , sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup large salt-cured capers, well-rinsed

1/4 cup large salt-cured capers , well-rinsed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove garlic, smashed


Input: 1 small shallot, minced

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


Input: Salt


Input: 1 pound bucatini (or penne)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


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: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup dry red wine


Input: 1 tablespoon tomato paste


Input: Herb bouquet (thyme, parsley and bay leaf tied in cheesecloth)

Herb bouquet ( thyme , parsley and bay leaf tied in cheesecloth )

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

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

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


Input: 2 branches rosemary (or 1 teaspoon dried)

2 branches rosemary ( or 1 teaspoon dried )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 strips orange peel


Input: 1 to 1 1/2 cups chicken or meat stock, preferably homemade

1 to 1$1/2 cups chicken or meat stock , preferably homemade

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 onion, chopped


Input: 1 tablespoon all-purpose flour


Input: 1 garlic clove, minced


Input: 2 slices pancetta or bacon, cut into 1/2-inch pieces

2 slices pancetta or bacon , cut into 1/2-inch pieces

B-QTY B-UNIT 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: 1 1/2 pounds lean stewing beef, cut into 1 1/2-inch pieces

1$1/2 pounds lean stewing beef , cut into 1$1/2-inch pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon olive oil


Input: 2 strips lemon peel


Input: Herb bouquet (parsley, thyme and bay leaf tied in cheesecloth)

Herb bouquet ( parsley , thyme and bay leaf tied in cheesecloth )

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

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

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


Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons lemon juice


Input: 1 teaspoon thyme


Input: 1 cup chicken stock (preferably homemade)

1 cup chicken stock ( preferably homemade )

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 dry white wine


Input: Flour for dredging


Input: 2 tablespoons vegetable oil


Input: 2 shallots, sliced


Input: 3 leeks, sliced


Input: 1 clove garlic, minced


Input: 1 1/2 pounds boneless lamb shoulder


Input: Dash Cayenne pepper


Input: 2 to 4 tablespoons cold water

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon herbes de Provence


Input: 1/2 teaspoon salt


Input: 1 1/3 cups self-raising flour


Input: 2 carrots, cut in one-inch pieces

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: 2/3 cup shredded beef or vegetable suet

O 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: 1/3 pound green beans


Input: 4 medium potatoes, peeled and quartered

4 medium potatoes , peeled and quartered

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 to 2 quarts water


Input: Herb bouquet (parsley, thyme and bay leaf tied in cheesecloth)

Herb bouquet ( parsley , thyme and bay leaf tied in cheesecloth )

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

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

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


Input: 1/2 teaspoon chili powder


Input: 1/2 teaspoon coarsely ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove garlic, minced


Input: 1 medium onion, chopped

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


Input: 2 tablespoons vegetable oil


Input: 1 1/2 pounds stewing beef or lamb

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound linguine, spaghetti or other long pasta

1 pound linguine , spaghetti or other long pasta

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN 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: 3/4 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove garlic


Input: 1/2 cup loosely packed parsley leaves, washed and dried

1/2 cup loosely packed parsley leaves , washed and dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup walnut or pecan halves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely chopped parsley


Input: 1 teaspoon finely chopped garlic


Input: Freshly ground pepper to taste

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


Input: 1 tablespoon butter


Input: 1/2 cup thinly sliced onion


Input: Salt to taste


Input: 2 tablespoons vegetable oil


Input: 1 1/2 pounds small red-skinned potatoes


Input: 2 tablespoons chopped chives or parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound goat cheese of your choice, crumbled, at room temperature

1/4 pound goat cheese of your choice , crumbled , at room temperature

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

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

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


Input: Salt to taste


Input: 1 1/2 pounds freshly chopped lean round steak

1$1/2 pounds freshly chopped lean round steak

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: 1/4 teaspoon crushed red pepper


Input: 1 teaspoon sesame oil


Input: 1 tablespoon white vinegar


Input: 2 large cucumbers


Input: 3 tablespoons soy sauce


Input: 1 stick cinnamon, 2 inches long

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: 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 cup converted rice


Input: 1/4 cup chopped blanched almonds


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

1$1/2 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: 1/4 cup white or black raisins

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon finely chopped garlic


Input: 1/2 cup finely chopped onions


Input: 1 tablespoon butter


Input: 1/2 cup chopped fresh coriander


Input: 1 bay leaf


Input: 1 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: 1/2 cup yogurt


Input: 1/4 cup sour cream


Input: 1 1/2 cups skinless, seedless ripe tomatoes chopped into 1/2-inch cubes

1$1/2 cups skinless , seedless ripe tomatoes chopped into 1/2-inch cubes

B-QTY B-UNIT B-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: 1/4 teaspoon red-pepper flakes or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon turmeric


Input: 1 tablespoon ground coriander


Input: 1 chicken, 3 1/2 pounds, cut into serving pieces

1 chicken , 3$1/2 pounds , cut into serving pieces

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: 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 vegetable oil


Input: 1 cup finely chopped onions


Input: 1 tablespoon chopped garlic


Input: 1 tablespoon finely grated fresh ginger root

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 tablespoon ground cumin


Input: Brittany gray sea salt to taste

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

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: 4 ounces fresh goat cheese, at room temperature

4 ounces fresh goat cheese , at room temperature

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bunch basil, leaves washed, stemmed, stacked and finely diced (do not chop roughly or the basil will bruise and turn brown) or 1 bunch chives, minced

1 bunch basil , leaves washed , stemmed , stacked and finely diced ( do not chop roughly or the basil will bruise and turn brown ) or 1 bunch chives , minced

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

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

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

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


Input: 1 tablespoon balsamic vinegar


Input: 2 tablespoons sherry vinegar


Input: 2 shallots, minced


Input: 3 tablespoons Spanish extra-virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 Green Zebra tomato


Input: 1 Striped tomato


Input: 1 Aunt Ruby's German Green tomato

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pint mixed baby heirloom tomatoes: cherry, pear and currant

1 pint mixed baby heirloom tomatoes: cherry , pear and currant

B-QTY B-UNIT B-COMMENT I-COMMENT O 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 Cherokee tomato


Input: 1 plate


Input: 2 slices of undistinguished toast


Input: 1 fat, fabulous German Johnson, Brandywine or other Heirloom, ideally one of those noted above

1 fat , fabulous German Johnson , Brandywine or other Heirloom , ideally one of those noted above

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

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

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


Input: 1 slice Cabot's cheddar cheese


Input: 1 thin spreading of your favorite mayonnaise (his is Hellman's)

1 thin spreading of your favorite mayonnaise ( his is Hellman's )

B-QTY B-COMMENT I-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 YesCAP NoCAP

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


Input: 1 Aunt Ruby's German Green tomato (''I love the contrasting colors'')

1 Aunt Ruby's German Green tomato ( ''I love the contrasting colors'' )

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

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

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


Input: 1 Cherokee Purple tomato


Input: 1/4 to 1/3 cup fresh lime juice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup heavy cream, warmed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup sugar


Input: 1 cup sour cream


Input: 3 tablespoons granulated sugar


Input: 1 cup heavy cream


Input: 1/2 cup packed dark brown sugar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 vanilla bean, split


Input: 6 ripe bananas, sliced 1/8 inch thick

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: 3 tablespoons unsalted butter


Input: Confectioners' sugar for garnish


Input: Banana filling


Input: Caramel sauce


Input: 1 cup sugar


Input: 10 sheets phyllo


Input: 1/4 pound unsalted butter, melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups medium-grain sticky rice


Input: 2 1/2 cups water


Input: 4 large shallots, peeled

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


Input: 3 ounces peeled, shredded carrots ( 3/4 cup)

3 ounces peeled , shredded carrots ( 3/4 cup )

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

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 teaspoons butter


Input: 6 ears fresh corn


Input: 1 cup skim milk


Input: Fresh thyme


Input: 6 large shiitake or other mushrooms

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces sharp white cheddar cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 green Korean hot pepper, seeded, deveined and sliced

1/2 green Korean hot pepper , seeded , deveined and sliced

B-QTY B-COMMENT I-COMMENT I-COMMENT B-NAME O I-COMMENT O 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 tablespoon balsamic vinegar


Input: 1 tablespoon chicken or vegetable stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ounces salad greens (any combination)

4 ounces salad greens ( any combination )

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: 1/4 teaspoon salt, optional


Input: 1/2 cup vegetable or chicken stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces (about 1 1/4 cups) dried anchovies

2 ounces ( about 1$1/4 cups ) dried anchovies

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 tablespoon light corn syrup


Input: 1 1/2 teaspoons minced garlic


Input: 1 1/2 teaspoons minced scallion


Input: 3/4 teaspoon toasted sesame seeds


Input: 1 tablespoon vegetable oil


Input: 1 1/2 teaspoons sesame oil


Input: 1 1/2 teaspoons soy sauce


Input: 1 1/2 pounds (about 3 bunches) spinach, stems removed

1$1/2 pounds ( about 3 bunches ) spinach , stems removed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon sugar


Input: 1/2 teaspoon kosher salt


Input: 2 teaspoons white vinegar


Input: 3 cloves garlic, minced


Input: 1 medium (8-ounce) daikon, peeled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 carrot, peeled


Input: 1 tablespoon fish sauce


Input: 4 1/2 teaspoons sugar


Input: 1 cup beef broth


Input: 1 tablespoon sesame oil


Input: 1 cup leaves and tender stems of watercress

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: 3 tablespoons ground Korean hot-pepper flakes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 scallions, sliced into long, thin, strips

4 scallions , sliced into long , thin , strips

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup very thinly sliced sticks of daikon

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 2-pound head Napa cabbage


Input: 2 tablespoons kosher salt, plus more to taste

2 tablespoons kosher salt , plus more to taste

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: 1 small onion, quartered

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


Input: 1 3-inch piece daikon (Japanese radish), thinly sliced

1 3-inch piece daikon ( Japanese radish ) , thinly sliced

B-QTY B-COMMENT B-UNIT B-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 YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon toasted sesame seeds


Input: 1 teaspoon ground Korean hot-pepper flakes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon chopped fresh ginger


Input: 1 small bunch watercress, tough stems discarded and tender sprigs and leaves rinsed

1 small bunch watercress , tough stems discarded and tender sprigs and leaves rinsed

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

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

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


Input: 1 tablespoon rice-wine vinegar


Input: 6 cups water


Input: 1/2 teaspoon sugar


Input: 3/4 teaspoon salt, plus more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons dried shrimp


Input: 1 carrot, thinly sliced


Input: 2 green Korean or Thai hot peppers, seeds and veins removed, sliced

2 green Korean or Thai hot peppers , seeds and veins removed , sliced

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

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


Input: 2 large cloves garlic, very thinly sliced

2 large cloves garlic , very thinly sliced

B-QTY O B-UNIT 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: Large outer leaves from two heads of red-leaf lettuce

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon finely chopped garlic


Input: 1 teaspoon sesame oil


Input: 1/2 cup soybean paste mixed with 1/4 cup water

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds boneless rib steak, trimmed of fat

1$1/2 pounds boneless rib steak , trimmed of fat

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup soy sauce


Input: 1/2 cup water


Input: 1/4 cup sugar


Input: 1 tablespoon sake


Input: 1 tablespoon minced scallion


Input: 1 tablespoon nam pla or soy sauce

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon lime juice


Input: 1 1/2 to 2 pounds boneless chicken thighs, cut into large chunks

1$1/2 to 2 pounds boneless chicken thighs , cut into large chunks

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

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

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


Input: Chopped fresh cilantro leaves for garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Lime wedges


Input: Orange twist


Input: 1/2 cup natural peanut butter, preferably chunky

1/2 cup natural peanut butter , preferably chunky

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon curry paste or curry powder, or to taste

1 tablespoon curry paste or curry powder , or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup fresh or canned coconut milk, approximately

1/2 cup fresh or canned coconut milk , approximately

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 ounce Cointreau


Input: Splash of fresh lime juice


Input: Dash of sour mix


Input: 1/4 ounce blue Curaçao


Input: 1 cup white wine


Input: 2 fresh bay leaves


Input: 3 to 4 cups chicken broth

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 kumquats


Input: 8 green Cerignola olives


Input: 1 1/2 ounces Cîroc grape vodka


Input: 3/4 ounce plum nectar


Input: 1/4 fresh squeezed lime


Input: 1/4 fresh squeezed lemon


Input: A few purple grapes


Input: 2 ounces of tequila


Input: 2 ounces of rum