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

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

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Input: 1/4 cup all-purpose flour


Input: 2 teaspoons chopped fresh rosemary


Input: 4 trout fillets


Input: 2 tablespoons plus 2 teaspoons olive oil

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: 2 tablespoons plus 2 teaspoons fresh lemon juice

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cloves garlic, peeled and minced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup pitted and chopped green olives

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

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Input: 12 1/4-inch slices baguette, toasted


Input: 4 red bell peppers, roasted, peeled, seeded and cut into 1/4 inch strips

4 red bell peppers , roasted , peeled , seeded and cut into 1/4 inch strips

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

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

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


Input: 1/2 teaspoon olive oil


Input: 16 cups stemmed chicory


Input: 1 lemon, halved


Input: 4 medium zucchini, cut into 1/4-inch rounds

4 medium zucchini , cut into 1/4-inch rounds

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

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Input: Salt, if necessary


Input: 4 artichokes


Input: 1/8 teaspoon freshly grated nutmeg


Input: Juice of 1 lemon, or to taste

B-COMMENT I-COMMENT B-QTY B-NAME 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: 2/3 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup heavy cream or milk

O B-UNIT B-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: 1 pound boneless salt cod, soaked overnight, drained and poached 15 minutes

1 pound boneless salt cod , soaked overnight , drained and poached 15 minutes

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

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

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


Input: 2 cloves garlic, peeled, or to taste

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

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Input: 1/3 cup chopped fresh parsley


Input: 1 tomato, cored and chopped, or a handful of cherry tomatoes cut in half

1 tomato , cored and chopped , or a handful of cherry tomatoes cut in half

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

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


Input: 1/3 cup pitted black olives (preferably oil cured), roughly chopped

1/3 cup pitted black olives ( preferably oil cured ) , roughly chopped

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

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

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


Input: 1 orange, peeled and segmented

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound boneless salt cod, soaked overnight, drained and poached 15 minutes

1 pound boneless salt cod , soaked overnight , drained and poached 15 minutes

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

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

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


Input: Salt and pepper


Input: 6 to 8 cups salad greens (preferably a mixture), washed, dried and roughly chopped

6 to 8 cups salad greens ( preferably a mixture ) , washed , dried and roughly chopped

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

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

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


Input: 3 cloves garlic, lightly smashed

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

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Input: 3 anchovies, or to taste

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

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Input: 1 28-ounce can whole plum tomatoes, drained and chopped

1 28-ounce can whole plum tomatoes , drained and chopped

B-COMMENT I-COMMENT I-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: Salt and ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons capers


Input: 1/2 cup pitted black or green olives

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

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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: 1 pound boneless salt cod, soaked overnight, drained and poached 15 minutes

1 pound boneless salt cod , soaked overnight , drained and poached 15 minutes

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

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

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


Input: 1/3 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons cider vinegar or red wine vinegar

B-QTY B-UNIT B-NAME I-NAME 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: 2 tablespoons fresh lemon juice, or to taste

2 tablespoons fresh lemon juice , or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Chopped parsley leaves for garnish

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


Input: Lime wedges


Input: 2 tablespoons olive oil


Input: 1/2 cup granulated sugar


Input: Confectioners' sugar for dusting


Input: Vanilla ice cream for serving

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


Input: 1 pound boneless salt cod, soaked overnight, drained and poached 15 minutes

1 pound boneless salt cod , soaked overnight , drained and poached 15 minutes

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

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

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


Input: 1 onion, minced


Input: 2 garlic cloves, minced


Input: 1/2 teaspoon black pepper or more, or cayenne to taste

1/2 teaspoon black pepper or more , or cayenne to taste

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


Input: 2 eggs


Input: 1/2 cup fresh chopped parsley or cilantro

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

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Input: Corn, grape seed, canola or other neutral oil for deep-frying

Corn , grape seed , canola or other neutral oil for deep-frying

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

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

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


Input: 2 1/2 cups fresh bread crumbs from crusty white bread

2$1/2 cups fresh bread crumbs from crusty white bread

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup young extra-virgin olive oil

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

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Input: Juice of 1 lemon


Input: 2 ounces sliced black truffles (optional)

2 ounces sliced black truffles ( optional )

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 8 ounces chopped white chocolate


Input: 6 tablespoons unsalted butter, plus more for greasing the molds

6 tablespoons unsalted butter , plus more for greasing the molds

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

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Input: 1/2 cup flour, sifted


Input: 5 large eggs, separated

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


Input: 4 vanilla beans, preferably Madagascar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon cream of tartar


Input: 1 tablespoon freshly cracked black peppercorns

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/3 cups medium-bodied red wine


Input: Salt to taste


Input: 68-ounce pieces tuna belly (see note)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 teaspoon cracked black peppercorns


Input: 1/2 cup cream


Input: Salt to taste


Input: 2 medium leeks, white-and-light-green parts, sliced 1/2-inch thick

2 medium leeks , white-and-light-green parts , sliced 1/2-inch thick

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

1/2 large white onion , cut into 1/2-inch dice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons unsalted butter


Input: 2 cups chickpeas, drained and rinsed

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper to taste

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


Input: 1 cup chopped white onion


Input: 1 cup chopped red onion


Input: 1/2 cup peeled garlic cloves


Input: 1 cup chopped fennel


Input: 1 cup chopped celery


Input: 1 cup chopped carrot


Input: 4 sprigs parsley


Input: 8 ounces Yukon Gold potatoes, peeled and sliced

8 ounces Yukon Gold potatoes , peeled and sliced

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

NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 cups chicken or vegetable stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 bay leaf


Input: 2 sprigs thyme


Input: 3 shallots, sliced


Input: 7 tablespoons unsalted butter


Input: 1 tablespoon safflower, corn or peanut oil

1 tablespoon safflower , corn or peanut oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons finely chopped, fresh jalapeno peppers, seeded

2 teaspoons finely chopped , fresh jalapeno peppers , seeded

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup sliced yellow onion


Input: 6 garlic cloves, chopped


Input: 1 medium leek, white-and-light-green part, sliced and rinsed

1 medium leek , white-and-light-green part , sliced and rinsed

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sliced hearts from 5 large artichokes (leaves and choke discarded, stems peeled)

Sliced hearts from 5 large artichokes ( leaves and choke discarded , stems peeled )

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

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


Input: 6 tablespoons chopped fresh coriander


Input: 1/2 cup finely diced, cored, unpeeled tomatoes

1/2 cup finely diced , cored , unpeeled tomatoes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup finely chopped onion


Input: 9 cups water, approximately


Input: Salt to taste if desired

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


Input: Salt to taste if desired

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


Input: 1 1/4 cups pinto beans (about 1/2 pound)

1$1/4 cups pinto beans ( about 1/2 pound )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


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: 1/2 cup finely chopped onion


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

1/4 cup finely chopped , loosely packed fresh coriander

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: 1 or 2 drained canned jalapeno peppers

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 or 2 fresh whole jalapenos

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups drained canned tomatoes, preferably imported

2 cups drained canned tomatoes , preferably imported

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: 1 teaspoon olive oil


Input: Freshly ground pepper to taste


Input: Salt to taste if desired

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


Input: 2 tablespoons freshly squeezed lime juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup avocado cut into small dice

O 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: 3 tablespoons finely chopped fresh coriander

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons corn, peanut or vegetable oil

1$1/2 tablespoons corn , peanut or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup quartered, thinly sliced onion

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup finely chopped fresh jalapeno peppers with the seeds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup finely chopped red onion

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup seeded, finely diced tomatoes

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: Cowgirl beans (see recipe)

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 12 tortillas


Input: Chipotle chili sauce (see recipe)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Red onion rings for garnish

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


Input: 3 large romaine lettuce leaves


Input: Guacamole


Input: Hot chili sauce (pico de gallo) (see recipe)

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

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

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


Input: Mexican table sauce (see recipe)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 or 3 chipotle chilies with sauce that clings to each (see note)

2 or 3 chipotle chilies with sauce that clings to each ( see note )

B-QTY O B-RANGE_END B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT O B-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: 2 cups partly drained canned tomatoes, preferably imported

2 cups partly drained canned tomatoes , preferably imported

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon finely minced garlic


Input: 1 1/2 tablespoons fresh lime juice


Input: 1 tablepoon water


Input: Salt to taste


Input: Freshly ground pepper to taste

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


Input: 4 eggs, about 1 cup

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon water, approximately


Input: 3 skirt steaks, about 3 pounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups flour, approximately


Input: Salt to taste if desired

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


Input: Cornmeal


Input: 2 teaspoons finely chopped parsley


Input: 2 tablespoons heavy cream


Input: Freshly ground pepper to taste

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


Input: 3 small 1-inch-long leaves fresh sage or 1/2 teaspoon dried

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 small sprigs fresh marjoram or 1/2 teaspoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 tablespoon loosely packed rosemary leaves or 1/2 teaspoon dried

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

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Input: 6 tablespoons dry white wine


Input: 2 eggs


Input: 1/3 cup freshly grated Parmesan cheese

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

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Input: 1/4 teaspoon freshly grated nutmeg


Input: Salt to taste if desired

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


Input: 1/3 cup coarsely chopped onion


Input: 1/4 cup coarsely chopped carrot


Input: 1 pound boneless breast of veal, trimmed and cut into portions about 4 inches square

1 pound boneless breast of veal , trimmed and cut into portions about 4 inches square

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

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


Input: 2 cloves garlic, peeled and cut in half

2 cloves garlic , peeled and cut in half

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

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Input: 3/4 cup coarsely chopped celery


Input: 1/4 cup olive oil


Input: 1/4 cup butter


Input: 1/4 cup freshly grated Parmesan cheese

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

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Input: 1 pound pasta (see recipe)

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

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Input: 1/2 cup peeled, seeded, finely chopped ripe tomatoes

1/2 cup peeled , seeded , finely chopped ripe tomatoes

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

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Input: 1/4 cup dry white wine


Input: 1 cup heavy cream


Input: 2 tablespoons finely chopped parsley


Input: Freshly ground pepper to taste

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


Input: 1 bay leaf


Input: 1/4 cup dry red wine


Input: Salt to taste if desired

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


Input: 1/4 cup ground lean pork


Input: 3 tablespoons ground prosciutto


Input: 5 tablespoons olive oil


Input: 1/4 cup finely chopped onion


Input: 2 teaspoons finely minced garlic


Input: 2 tablespoons finely chopped celery


Input: 2 tablespoons finely chopped carrot


Input: 3 tablespoons ground beef


Input: 6 tablespoons butter


Input: 1 1/2 cups dried Italian mushrooms, preferably porcini

1$1/2 cups dried Italian mushrooms , preferably porcini

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

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Input: 1/4 cup heavy cream


Input: Freshly ground pepper to taste

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


Input: 1/2 cup fish veloute (see recipe)

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

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Input: Salt to taste if desired

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


Input: 1/4 cup tomato puree


Input: 1/8 teaspoon cayenne pepper


Input: 1/2 cup cored, coarsely chopped fresh tomatoes

1/2 cup cored , coarsely chopped fresh tomatoes

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

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Input: 2 sprigs fresh parsley


Input: 1/4 pound shrimp, unpeeled (see note)

1/4 pound shrimp , unpeeled ( see note )

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

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Input: 1 tablespoon Cognac


Input: 2 teaspoons finely chopped shallots


Input: 6 tablespoons finely chopped onion


Input: 6 tablespoons finely chopped carrots


Input: 1/4 cup finely chopped celery


Input: 1/2 teaspoon finely minced garlic


Input: 1/2 bay leaf


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

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

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Input: 1/2 cup dry white wine


Input: 1/2 cup fish broth or bottled clam juice

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

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Input: 1/8 teaspoon cayenne pepper


Input: 1 1/2 cups sauce Nantua (see recipe)

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

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Input: 1/4 cup butter


Input: 6 tablespoons flour


Input: 2 cups fish broth


Input: Salt to taste if desired

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


Input: 3 tablespoons butter


Input: 2 tablespoons heavy cream


Input: 2 teaspoons finely chopped tarragon


Input: 1 pound crab meat, preferably lump

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

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Input: 1 cup fish veloute (see recipe)

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

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Input: 12 crepes


Input: 1/2 teaspoon crushed tarragon


Input: 1/8 teaspoon nutmeg


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon coriander


Input: Freshly ground black pepper to taste

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon celery seed


Input: 1 6-ounce can tomato paste


Input: 4 cups spinach leaves


Input: 1/4 pound mushrooms, sliced


Input: 2 tablespoons toasted sliced almonds


Input: 2 tablespoons olive oil


Input: 2 tablespoon tarragon vinegar


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

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

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Input: 1/2 teaspoon fennel seeds


Input: 1 1/2 teaspoons chopped fresh basil leaf (about 3 large leaves) or 1/2 teaspoon dried basil

1$1/2 teaspoons chopped fresh basil leaf ( about 3 large leaves ) or 1/2 teaspoon dried basil

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

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Input: 3 inch-long pieces orange peel


Input: 2 sprigs parsley


Input: 1 bay leaf


Input: 1 1/2 tablespoons grated cucumber


Input: 1/3 of bunch of scallions, thinly sliced

1/3 of bunch of scallions , thinly sliced

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Input: 1 1/2 teaspoons chopped parsley


Input: Freshly ground black pepper to taste

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

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Input: 6 ounces mixed greens such as Boston and red lettuce, mache or arugula

6 ounces mixed greens such as Boston and red lettuce , mache or arugula

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

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Input: 6 pounds fresh tomatoes or 3 28-ounce cans tomatoes

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

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Input: 2 tablespoons olive oil


Input: 1 large finely chopped onion


Input: 5 medium cloves garlic, mashed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons butter


Input: 2 tablespoons crumbled blue cheese


Input: 8 thick slices baguette-shaped French or sourdough bread

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

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Input: 1 large eggplant, about 1 1/4 pounds

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

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Input: 4 ounces sharp cheese, such as cheddar or provolone, very thinly sliced

4 ounces sharp cheese , such as cheddar or provolone , very thinly sliced

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

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Input: 1 tablespoon olive oil


Input: 1 clove garlic, minced


Input: 1 large onion, chopped

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


Input: 4 ounces mushrooms, thinly sliced

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Input: 2 tablespoons chopped parsley


Input: 1/2 teaspoon dried oregano


Input: 1 teaspoon dried basil


Input: 1 28-ounce can tomato puree


Input: Freshly ground black pepper to taste

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Input: 1/3 cup low-fat buttermilk


Input: 1 teaspoon Dijon mustard


Input: Freshly ground black pepper to taste

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

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Input: 1/4 to 1/2 teaspoon ground cardamom

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

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Input: 1 1/2 tablespoons butter


Input: 2 green onions, finely sliced

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

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Input: 1 pound carrots


Input: 1 medium eating orange


Input: 1/4 teaspoon paprika


Input: Salt and freshly ground black pepper to taste

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

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Input: 1/2 teaspoon dry mustard


Input: 1 clove garlic, finely minced or pressed

1 clove garlic , finely minced or pressed

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Input: 5 tablespoons cider vinegar


Input: 1/3 cup olive oil


Input: 1 pound broccoli, trimmed and broken into flowerets

1 pound broccoli , trimmed and broken into flowerets

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

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Input: 1 pound tiny new potatoes


Input: 4 heads romaine or red leaf lettuce or other salad greens

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Input: 4 navel oranges, peeled and sliced into rounds 3 or 4 very thin slices

4 navel oranges , peeled and sliced into rounds 3 or 4 very thin slices

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

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Input: red onion, separated into rings

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

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Input: 4 teaspoons good-quality red wine vinegar

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

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Input: 4 teaspoons good-quality olive oil


Input: 1 cup coarsely grated Monterey Jack cheese

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

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Input: 3 cups canned tomatoes


Input: Freshly ground black pepper to taste

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Input: 3/4 cup buckwheat groats (kasha), preferably whole

3/4 cup buckwheat groats ( kasha ) , preferably whole

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

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Input: 1 teaspoon dried oregano


Input: 1/2 teaspoon cumin


Input: 1 teaspoon pure mild chili powder (see note)

1 teaspoon pure mild chili powder ( see note )

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

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Input: 1 clove garlic, minced


Input: 1 large green pepper, chopped

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

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Input: 1 stalk celery, chopped


Input: 1 large onion, chopped

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


Input: 1 tablespoon vegetable oil


Input: 2 tablespoons hoisin sauce


Input: 1 green onion, finely chopped or 1 tablespoon minced Chinese parsley

1 green onion , finely chopped or 1 tablespoon minced Chinese parsley

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

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Input: 1 to 2 teaspoons hot chili-garlic paste

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

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Input: 4 ounces lean ground pork, optional

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

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Input: Chopped green onion


Input: 8 ounces bean curd


Input: 1 bunch broccoli


Input: 1 tablespoon vegetable oil


Input: 1 large clove garlic, minced

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Input: 2 thin slices ginger, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper


Input: 2 garlic cloves, mashed to paste

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

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Input: Half-inch piece fresh ginger, finely minced

Half-inch piece fresh ginger , finely minced

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

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Input: 1 1/2 teaspoons chili oil


Input: 1 teaspoon sugar


Input: 2 teaspoons red wine vinegar


Input: 1 tablespoon dry sherry


Input: 1 tablespoon peanut oil


Input: 2 tablespoons dark soy sauce


Input: 2 tablespoons sesame seed paste (see note)

2 tablespoons sesame seed paste ( see note )

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

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Input: 3 anchovy fillets


Input: 8 ounces Chinese egg noodles, preferably fresh

8 ounces Chinese egg noodles , preferably fresh

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

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Input: 1 1/2 teaspoons sesame oil


Input: 3 tablespoons brewed tea or water

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

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Input: 2 ripe tomatoes, very thinly sliced and drained on paper towels

2 ripe tomatoes , very thinly sliced and drained on paper towels

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

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Input: 16 to 20 slices good soft white sandwich bread (like Pepperidge Farm)

16 to 20 slices good soft white sandwich bread ( like Pepperidge Farm )

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

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


Input: Kosher salt and freshly ground pepper to taste

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Input: 2 tablespoons drained capers


Input: 6 tablespoons fresh lemon juice


Input: 16-ounce can tuna packed in olive oil, drained

16-ounce can tuna packed in olive oil , drained

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

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Input: Kosher salt and freshly ground pepper

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 egg yolks


Input: 2 cups olive oil


Input: 2 teaspoons lemon juice


Input: 2 to 4 tablespoons sugar

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


Input: Olive oil


Input: 12-pound boneless veal loin roast, tied at 1/4-inch intervals

12-pound boneless veal loin roast , tied at 1/4-inch intervals

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

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Input: 1/2 teaspoon salt


Input: 3 tablespoons light corn syrup


Input: 3 tablespoons fresh lemon juice


Input: 1 cup water


Input: 1 1/4 cups sugar


Input: 10 to 12 ripe peaches, cut in half and pitted

10 to 12 ripe peaches , cut in half and pitted

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

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Input: 15 mint leaves, chiffonade


Input: 1/4 cup toasted whole pistachios


Input: 2 pints peach sorbet (see recipe)

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

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NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 pint cherry sorbet


Input: 1 red peach, pitted and diced

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

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Input: 1/2 cup toasted pistachios, chopped

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

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Input: 2 cups fresh cherries, pitted and roughly chopped

2 cups fresh cherries , pitted and roughly chopped

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

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Input: 1/2 pound semihard goat cheese, crumbled, about 1 3/4 cups

1/2 pound semihard goat cheese , crumbled , about 1$3/4 cups

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

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Input: 6 eggs, separated


Input: 4 large tomatoes, coarsely chopped

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

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Input: 2 1/2 seedless cucumbers, peeled and coarsely chopped

2$1/2 seedless cucumbers , peeled and coarsely 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

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Input: 1 1/2 medium red onions, peeled and coarsely chopped

1$1/2 medium red onions , peeled and coarsely chopped

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

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Input: 1 medium red pepper, seeded and coarsely chopped

1 medium red pepper , seeded and coarsely chopped

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

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Input: 1 medium green pepper, seeded and coarsely chopped

1 medium green pepper , seeded and coarsely chopped

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

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Input: Pinch of salt


Input: 8 red peaches, very ripe, pitted and cut in quarters

8 red peaches , very ripe , pitted and cut in quarters

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Input: 4 pieces baby cilantro


Input: 1/2 bottle sweet riesling


Input: 1 tablespoon finely diced green pepper

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Input: 1 teaspoon finely diced chives


Input: 2 tablespoons finely diced cucumber


Input: 1 tablespoon finely diced red pepper

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Input: 1 tablespoon coarse salt, plus additional to taste

1 tablespoon coarse salt , plus additional to taste

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Input: 1 teaspoon cayenne


Input: 3 tablespoons red-wine vinegar


Input: 8 sheets gelatin


Input: 1 tablespoon cumin


Input: 2 jalapeno peppers, seeded and coarsely chopped

2 jalapeno peppers , seeded and coarsely chopped

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

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Input: Freshly ground black pepper to taste

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

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Input: 1/8 teaspoon cayenne pepper


Input: 1 1/2 cups milk


Input: 1 tablespoon cornstarch


Input: 2 tablespoons water


Input: 1 tablespoon finely chopped parsley


Input: 3 tablespoons flour


Input: 2 tablespoons butter, plus butter for greasing the souffle dishes

2 tablespoons butter , plus butter for greasing the souffle dishes

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Input: 18 large cloves garlic, unpeeled

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Input: 1 teaspoon finely chopped dried rosemary

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Input: 12 tablespoons hard or medium-hard goat cheese, chopped or crumbled

12 tablespoons hard or medium-hard goat cheese , chopped or crumbled

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Input: 1 tablespoon melted butter


Input: Freshly ground pepper to taste

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


Input: Salt to taste, if desired

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

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Input: 4 loin lamb chops, about 1/2 pound each

4 loin lamb chops , about 1/2 pound each

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Input: 2 cloves garlic, peeled and cut in half

2 cloves garlic , peeled and cut in half

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Input: 8 tablespoons melted butter


Input: 24 thin slices crusty French bread, preferably cut from a small round loaf

24 thin slices crusty French bread , preferably cut from a small round loaf

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Input: 16 garlic toast slices (see recipe)

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Input: 1 quart lettuce leaves cut into bitesize pieces (use such greens as arugula, red leaf lettuce and so on)

1 quart lettuce leaves cut into bitesize pieces ( use such greens as arugula , red leaf lettuce and so on )

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

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

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Input: Freshly ground pepper to taste

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


Input: Salt to taste, if desired

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

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Input: 2 tablespoons red-wine vinegar


Input: 1 cup fine, fresh bread crumbs

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Input: 4 sprigs fresh thyme, or 1 teaspoon dried, plus 1 additional teaspoon dried thyme for blending with bread crumbs

4 sprigs fresh thyme , or 1 teaspoon dried , plus 1 additional teaspoon dried thyme for blending with bread crumbs

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

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Input: 3/4 cup virgin olive oil, plus oil for greasing the baking dish

3/4 cup virgin olive oil , plus oil for greasing the baking dish

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Input: 4 rounds of fresh goat cheese, each about 2 1/2 inches in diameter and about 1/2 inch thick

4 rounds of fresh goat cheese , each about 2$1/2 inches in diameter and about 1/2 inch thick

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

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Input: 4 tablespoons finely chopped chives


Input: 1 pound carrots, trimmed and scraped

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Input: Salt and freshly ground pepper to taste

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Input: 1/2 teaspoon sugar


Input: 1/4 cup water


Input: 1 tablespoon butter


Input: 2 tablespoons finely chopped parsley


Input: 4 tablespoons butter


Input: 1 tablespoon lemon juice


Input: 1/4 teaspoon ground cumin


Input: 1 teaspoon Worcestershire sauce


Input: 2 tablespoons chopped fresh sage or 2 teaspoons dried

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Input: 2 tablespoons olive oil


Input: 1/2 cup finely chopped heart of celery

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Input: Salt and freshly ground pepper to taste

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

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Input: Chopped parsley for garnish, optional

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Input: 4 turkey breast steaks, about 1 1/2 pounds

4 turkey breast steaks , about 1$1/2 pounds

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Input: 2 teaspoons balsamic vinegar, or to taste

2 teaspoons balsamic vinegar , or to taste

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Input: 2 lemons


Input: Salt and freshly ground black pepper

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Input: 1 to 2 tablespoons extra virgin olive oil

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Input: 2 Cornish hens


Input: 1/4 cup finely chopped or shredded fresh basil

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Input: 3 tablespoon finely chopped chives


Input: 1 teaspoon Worcestershire sauce


Input: 4 drops Tabasco sauce


Input: Add freshly ground pepper to taste

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Input: 1/2 cup finely chopped onion


Input: 2 teaspoons tomato paste


Input: 1/4 cup drained capers


Input: Vanilla ice cream


Input: 4 tablespoons sugar


Input: 1 tablespoon minced fresh basil


Input: Salt and pepper to taste

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


Input: 2 10-ounce packages frozen black-eyed peas

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

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Input: 2 to 3 tomatoes, skinned, seeded and chopped

2 to 3 tomatoes , skinned , seeded and chopped

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Input: 1 quart blueberries


Input: 4 tablespoons sweet, unsalted butter

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Input: 1 bay leaf


Input: 1 tablespoon sugar


Input: 1/2 cup fresh savory, chopped

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Input: 1/8 teaspoon salt


Input: Freshly ground black pepper to taste

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

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Input: 2 pounds fresh swordfish, cut in 1-inch cubes

2 pounds fresh swordfish , cut in 1-inch cubes

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Input: 2 to 3 medium zucchini, cut in 1-inch slices

2 to 3 medium zucchini , cut in 1-inch slices

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Input: Vegetable oil to brush the grill

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

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Input: 3 3 1/2-pound chickens, fryers, each cut into 8 pieces, backs removed

3 3$1/2-pound chickens , fryers , each cut into 8 pieces , backs removed

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Input: 1 cup lemon juice


Input: 1 teaspoon kosher salt


Input: 1 teaspoon Louisiana Gem hot sauce, or Tabasco sauce

1 teaspoon Louisiana Gem hot sauce , or Tabasco sauce

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Input: 1 1/2 cups yellow cornmeal


Input: 1 teaspoon salt


Input: 1 cup chopped bell pepper


Input: 1 cup chopped celery


Input: 1 cup chopped onions


Input: 2 strips bacon


Input: 1 lemon, thinly sliced, for garnish

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Input: Sprigs of fresh rosemary for garnish

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

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Input: 1 tablespoon fresh marjoram, chopped

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Input: Vegetable oil


Input: 1/3 cup olive oil


Input: 1/2 teaspoon almond extract


Input: 8 tablespoons blanched, pulverized almonds

8 tablespoons blanched , pulverized almonds

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Input: 1 quart strawberries, hulled and rinsed

1 quart strawberries , hulled and rinsed

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Input: 1 pint blueberries, rinsed


Input: 1/4 cup red currant jelly


Input: 2 tablespoons fresh lime juice


Input: 1 cup milk


Input: 4 tablespoons flour


Input: 1 1/2 teaspoons vanilla extract


Input: 3 tablespoons sweet, unsalted butter

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Input: 7 tablespoons sugar


Input: 3 egg yolks


Input: 3 tablespoons ice-cold water


Input: 2 tablespoons shortening, chilled


Input: 10 tablespoons sweet, unsalted butter, chilled and cut into 1- tablespoon chunks

10 tablespoons sweet , unsalted butter , chilled and cut into 1- tablespoon chunks

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Input: 1/8 teaspoon salt


Input: 3 tablespoons sugar


Input: 1/8 teaspoon freshly ground pepper


Input: 1 1/2 cups flour


Input: 1/4 teaspoon salt


Input: 1 clove garlic, crushed


Input: 1 tablespoon white-wine vinegar


Input: Add salt to taste, if desired

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Input: 1 cup sour cream


Input: 1 cup mayonnaise


Input: 1/3 cup finely chopped parsley


Input: 3 tablespoons chopped chives


Input: 1/2 cup finely chopped green onions or scallions

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Input: 8 thin slices onion, preferably red

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Input: 1 1/2 cups finely chopped parsley


Input: 1 pound lump crab meat


Input: 1 1/4 cups mayonnaise


Input: 1 cup mayonnaise, approximately


Input: Freshly ground pepper to taste

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


Input: 8 thin slices white bread


Input: 1 cucumber, about 6 ounces

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Input: Salt to taste if desired

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


Input: 1/2 cup mayonnaise, approximately


Input: 8 thin slices white bread


Input: Freshly ground pepper to taste

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


Input: 1 bunch watercress


Input: Salt to taste if desired

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


Input: 8 thin slices white bread


Input: 1/2 cup mayonnaise, approximately


Input: 1/4 cup fresh or canned chicken broth

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Input: 8 small sprigs fresh rosemary


Input: 4 whole cloves garlic, crushed

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Input: 1/4 cup melted butter


Input: 4 thin slices prosciutto or other ham

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Input: Freshly ground pepper to taste

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


Input: 1 tablespoon finely chopped chives


Input: 4 Cornish game hens, about 1 pound each

4 Cornish game hens , about 1 pound each

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Input: Salt to taste if desired

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


Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 1/4 pound hard salami, cut into very thin slices

1/4 pound hard salami , cut into very thin slices

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Input: 1 tablespoon mayonnaise


Input: 3 sprigs fresh parsley


Input: 6 eggs at room temperature

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Input: 3 tablespoons butter at room temperature

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Input: 1 bay leaf


Input: 8 whole allspice


Input: Salt to taste if desired

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


Input: 12 peppercorns, crushed


Input: 2 pounds cooked shrimp (see Boiled Shrimp recipe), peeled

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Input: Finely shredded iceberg lettuce


Input: 2 pounds medium-size shrimp


Input: 1 whole clove garlic, crushed

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Input: Tabasco sauce to taste


Input: 2 tablespoons ketchup, optional


Input: 1 tablespoon finely chopped parsley


Input: 3/4 cup finely chopped heart of celery

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Input: 3/4 cup finely chopped green onions or scallions

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Input: 1 tablespoon finely minced garlic


Input: 5 teaspoons prepared horseradish


Input: 1 cup olive oil


Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 1/4 cup tarragon vinegar


Input: 1 tablespoon paprika


Input: 3 tablespoons Creole mustard (see note)

3 tablespoons Creole mustard ( see note )

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Input: 8 teaspoons freshly grated Parmesan cheese

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Input: 2 tablespoons melted butter


Input: 1 tablespoon tarragon


Input: 1 cup heavy cream


Input: 2 tablespoons Dijon-style mustard


Input: Parmesan cheese hard rolls (see recipe)

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Input: 2 oval-shaped, crusty (kaiser) hard rolls

2 oval-shaped , crusty ( kaiser ) hard rolls

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Input: 1/4 cup dry white wine


Input: 3/4 cup chopped green part of green onions or scallions

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Input: 2 tablespoons finely chopped shallots


Input: 1 tablespoon butter


Input: 1 teaspoon chopped white part of a green onion or scallion

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Input: 1 teaspoon finely minced garlic


Input: 1/4 teaspoon dried oregano


Input: 1/4 teaspoon dried thyme


Input: 2 or 3 red, ripe tomatoes, about 1/2 pound

2 or 3 red , ripe tomatoes , about 1/2 pound

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 pound thinly sliced smoked cooked ham or prosciutto

O 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: 1/8 teaspoon paprika


Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 1 1/2 pounds shrimp in the shell

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 boneless rack or saddle loin of lamb, skin on (about 1 1/2 pounds)

1 boneless rack or saddle loin of lamb , skin on ( about 1$1/2 pounds )

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

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

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


Input: 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 tablespoon olive oil


Input: 1/2 pound lean chopped trimmings and all the bones from the rack of lamb (ask butcher to save them for you)

1/2 pound lean chopped trimmings and all the bones from the rack of lamb ( ask butcher to save them for you )

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

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

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


Input: 1/4 cup coarsely chopped carrots


Input: 4 sprigs fresh thyme


Input: 1/2 cup coarsely chopped onions


Input: 1 tablespoon butter


Input: 12 fresh basil leaves


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: 4 fillets of black sea bass, skins on (about 1/3 pound each)

4 fillets of black sea bass , skins on ( about 1/3 pound each )

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

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

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


Input: 1 tablespoon balsamic vinegar


Input: 16 large asparagus, about 2 pounds

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 tablespoons extra-virgin olive oil


Input: 5 ripe plum tomatoes, skins removed and cored (about 1 1/4 pound)

5 ripe plum tomatoes , skins removed and cored ( about 1$1/4 pound )

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

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

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


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: 6 sprigs fresh tarragon


Input: Maraschino cherry and orange slice


Input: 2 ripe cantaloupes, about 2 pounds each

2 ripe cantaloupes , about 2 pounds each

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup dry sherry


Input: 6 tablespoons virgin olive oil


Input: 1 cup white wine


Input: 2 cups fish stock


Input: 2 fresh tomatoes, peeled and seeded

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tarragon branch


Input: 2 cups heavy cream


Input: 1 tablespoon unsalted butter


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup all-purpose flour


Input: 1 1/2 teaspoons baking powder


Input: 1/2 teaspoon salt


Input: 2 ounces freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup semolina flour


Input: Freshly ground pepper to taste

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


Input: 3 ounces (6 tablespoons) unsalted butter, melted and cooled

3 ounces ( 6 tablespoons ) unsalted butter , melted and cooled

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

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

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


Input: 3 large eggs, separated

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


Input: 3/4 cup milk


Input: 1 1/2 ounces of gin


Input: 1 1/2 ounces of cherry brandy


Input: Sour mix


Input: Soda


Input: Fresh lime juice


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 1-pound chicken lobsters


Input: 2 shallots


Input: 1 carrot


Input: 1 garlic clove, minced


Input: Pinch of sugar


Input: 4 tablespoons virgin olive oil


Input: Handful of mixed fresh herbs, preferably basil, chervil, thyme, and flat-leaf parsley, minced

Handful of mixed fresh herbs , preferably basil , chervil , thyme , and flat-leaf parsley , minced

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

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

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


Input: 1 red pepper


Input: 2 ripe tomatoes, quartered, or 1 pound can of plum tomatoes, drained and chopped

2 ripe tomatoes , quartered , or 1 pound can of plum tomatoes , drained and chopped

B-QTY B-NAME I-NAME I-NAME I-NAME I-NAME I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME 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: 2 medium eggplants (about 2 pounds)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 onions


Input: 2 small zucchini


Input: 3 tablespoons creme fraiche


Input: 1/2 cup white wine


Input: 1 diced shallot


Input: 5 tablespoons unsalted butter


Input: 3 3/4 cups fish stock


Input: 24 oysters


Input: 4 small zucchini, about 5 inches long, skins removed and reserved

4 small zucchini , about 5 inches long , skins removed and reserved

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

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

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


Input: 3 tablespoons olive oil


Input: 2 cups canned peeled plum tomatoes, cut up

2 cups canned peeled plum tomatoes , cut up

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons butter


Input: 3 whole boneless chicken breasts


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon vegetable oil


Input: 1 tablespoon finely chopped garlic


Input: 1 pound fresh spinach or 1 10-ounce package frozen

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup sugar


Input: 1 cup water


Input: 1/2 cup heavy cream


Input: 1/2 cup ricotta cheese


Input: 1/2 cup manouri or feta cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 eggs, lightly beaten


Input: 1 1/4 cup whole milk


Input: 1 cup cornmeal


Input: All-purpose flour, as needed


Input: Greek yogurt, for serving


Input: 1 pound cantaloupe without the rind

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces kefalograviera, kefaloteri or kasseri cheese, grated (about a heaping 1/2 cup)

2 ounces kefalograviera , kefaloteri or kasseri cheese , grated ( about a heaping 1/2 cup )

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

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

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


Input: 2 tablespoons finely chopped dill


Input: 3 tablespoons roughly chopped flat-leaf parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup loosely packed mint leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons freshly squeezed lemon juice, or as needed

1$1/2 teaspoons freshly squeezed lemon juice , or as needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt and freshly ground black pepper

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces halloumi cheese, cut crosswise into 1/4-inch-thick slices

8 ounces halloumi cheese , cut crosswise into 1/4-inch-thick slices

B-QTY B-UNIT 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Rustic bread, for serving


Input: 1 large (8-ounce) Vidalia onion

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1/4 cup loosely packed young dill fronds (if older and coarse, roughly chop)

1/4 cup loosely packed young dill fronds ( if older and coarse , roughly chop )

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


Input: 1/4 cup loosely packed parsley leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 16 capers


Input: 1/2 cup pitted Kalamata olives


Input: 1/2 cup finely julienned roasted red peppers

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: 12 anchovy fillets in oil, drained

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons, plus 2 teaspoons, extra-virgin olive oil, or as needed

2 tablespoons , plus 2 teaspoons , extra-virgin olive oil , or as needed

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

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

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


Input: 2 tablespoons chopped mint leaves


Input: Extra-virgin olive oil, to drizzle

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ounces feta cheese, preferably Greek or French

4 ounces feta cheese , preferably Greek or French

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small red onion


Input: 1 small garlic clove, minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon chopped mint leaves


Input: 1 wide baguette


Input: 2 tablespoons lemon juice


Input: 2 tablespoons olive oil


Input: 2 cloves garlic, smashed


Input: 2 tablespoons fresh thyme leaves, finely chopped

2 tablespoons 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: 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: 12 small lamb chops (2 to 2 1/2 pounds total)

12 small lamb chops ( 2 to 2$1/2 pounds total )

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 8 ounces halloumi, sliced across the short side into 1/4-inch slices

8 ounces halloumi , sliced across the short side into 1/4-inch slices

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: 1 teaspoon kosher salt


Input: 2 teaspoons fresh lemon juice


Input: 2 zucchini (about 8 ounces each), ends removed and cut lengthwise into 1/4-inch slices

2 zucchini ( about 8 ounces each ) , ends removed and cut lengthwise into 1/4-inch slices

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

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

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


Input: 2 tablespoons extra-virgin olive oil


Input: Heirloom tomatoes, roasted beets, nuts or pickled vegetables (optional)

Heirloom tomatoes , roasted beets , nuts or pickled vegetables ( optional )

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

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

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


Input: Freshly ground black pepper


Input: Greek-style pita bread, toasted and cut into wedges

Greek-style pita bread , toasted and cut into wedges

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon Greek thyme honey, or other honey

1 tablespoon Greek thyme honey , or other honey

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra-virgin olive oil


Input: 3 tablespoons flour


Input: Freshly ground black pepper


Input: 1 tablespoon, plus 1 teaspoon, fresh lemon juice, or as needed

1 tablespoon , plus 1 teaspoon , fresh lemon juice , or as needed

O O O O O B-UNIT O B-COMMENT B-NAME I-NAME O B-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: 1/4 cup Kalamata olives, pitted and sliced lengthwise into 1/4-inch slivers

1/4 cup Kalamata olives , pitted and sliced lengthwise into 1/4-inch slivers

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

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

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


Input: 3/4 cup chopped roasted red peppers (jarred or homemade)

3/4 cup chopped roasted red peppers ( jarred or homemade )

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


Input: 1 tablespoon finely chopped mint


Input: 1 tablespoon finely chopped dill


Input: 2 tablespoons roughly chopped basil


Input: 4 ounces manouri, cut into 1/2-inch cubes (about 3/4 cup)

4 ounces manouri , cut into 1/2-inch cubes ( about 3/4 cup )

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

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

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


Input: 1 8-ounce slab Greek feta, blotted dry

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups 1/2-inch-diced eggplant (from a 1-pound eggplant)

3 cups 1/2-inch-diced eggplant ( from a 1-pound eggplant )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup canola oil


Input: 6 tablespoons extra-virgin olive oil, or as needed

6 tablespoons extra-virgin olive oil , or as needed

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: 2 cups dried orzo


Input: Kosher salt


Input: 1 1/4 cups lukewarm water


Input: 6 cups unbleached all-purpose flour


Input: 1/2 cup plus 1 tablespoon unbleached all purpose flour

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 cups lukewarm water


Input: 1/4 cup lukewarm water


Input: 2 cakes (1 ounce) compressed fresh yeast

2 cakes ( 1 ounce ) compressed fresh yeast

B-QTY O 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 NoPAREN NoPAREN NoPAREN


Input: 6 cups unbleached all-purpose flour


Input: 1/2 cup plus 1 tablespoon unbleached all purpose flour

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup olive oil


Input: 6 sweet peppers (any combination of red, yellow and green), seeded and cut lengthwise into slivers

6 sweet peppers ( any combination of red , yellow and green ) , seeded and cut lengthwise into slivers

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

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

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

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


Input: 1/4 cup lukewarm water


Input: 2 cakes (1 ounce) compressed fresh yeast

2 cakes ( 1 ounce ) compressed fresh yeast

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 6 to 8 anchovies, drained and chopped

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Input: Freshly ground pepper to taste

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Input: 1 tablespoon rosemary leaves


Input: 2 tablespoons capers, drained


Input: Freshly ground pepper to taste

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Input: 1 tablespoon Dijon mustard


Input: 1 4- to 5-pound leg of lamb, bone in

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Input: 1 can flat anchovies, with their oil

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Input: 4 cloves garlic, minced


Input: 6 anchovy fillets, chopped


Input: 3 tablespoon Italian parsley, chopped

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Input: Freshly ground pepper to tast

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Input: 1 tablespoon unsalted butter


Input: 1 clove garlic, minced (green part removed)

1 clove garlic , minced ( green part removed )

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Input: 4 globe artichokes


Input: Juice 1/2 lemon


Input: 3/4 cup olive oil


Input: 1 cup seedless raisins


Input: 1 teaspoon vanilla extract


Input: 1 1/2 cups quick-cooking oats


Input: 2 egg whites, slightly beaten

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Input: 1 cup brown sugar


Input: 1/3 cup oil


Input: 1/2 cup skim milk


Input: 1/2 teaspoon baking soda


Input: 1/4 teaspoon cinnamon


Input: 1 cup flour, sifted


Input: 3 cups cooked brown rice


Input: Freshly ground black pepper


Input: 1/2 teaspoon dried thyme


Input: 2 tablespoons Parmesan cheese


Input: 2 tablespoons sunflower seeds


Input: 2 cups low-fat cottage cheese


Input: 10 ounces frozen chopped spinach, drained

10 ounces frozen chopped spinach , drained

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Input: 1 clove garlic


Input: 1 egg


Input: 1 tablespoon whole-wheat flour


Input: 2 cups mushrooms, sliced


Input: 4 scallions, minced


Input: 2 tablespoons Parmesan cheese


Input: Paprika to taste


Input: 1 tablespoon oil


Input: 1 large onion, chopped

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Input: 1 tomato, cubed


Input: 1/2 cup lean meat, cooked and shredded

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Input: 6 large baking potatoes


Input: 1/2 cup or more low-fat cottage cheese

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Input: 4 raw mushrooms, sliced

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Input: 2 cups shredded leafy green vegetables (spinach, lettuce or cabbage)

2 cups shredded leafy green vegetables ( spinach , lettuce or cabbage )

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Input: 4 tablespoons sugar, or to taste

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Input: 1 tablespoon minced garlic


Input: 2 tablespoons grated carrots


Input: 1 pound monkfish or swordfish, cut into 4 steaks

1 pound monkfish or swordfish , cut into 4 steaks

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Input: Half a cucumber, scrubbed and sliced very thin but not peeled

Half a cucumber , scrubbed and sliced very thin but not peeled

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Input: 4 cups chicken broth


Input: 1/4 cup fresh Thai holy basil or sweet basil leaves (stems trimmed), coarsely chopped

1/4 cup fresh Thai holy basil or sweet basil leaves ( stems trimmed ) , coarsely chopped

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Input: 1/2 cup coarsely chopped fresh cilantro, stems trimmed

1/2 cup coarsely chopped fresh cilantro , stems trimmed

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Input: 1/2 pound thin rice sticks (vermicelli noodles), softened in warm water for 15 minutes, blanched for 5 seconds, then drained

1/2 pound thin rice sticks ( vermicelli noodles ) , softened in warm water for 15 minutes , blanched for 5 seconds , then drained

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Input: 1/2 cup minced scallions


Input: 1 cup coarsely chopped fresh dill (stems removed), rinsed and drained

1 cup coarsely chopped fresh dill ( stems removed ) , rinsed and drained

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Input: 2 tablespoons safflower or corn oil

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Input: 1/2 teaspoon fresh black pepper


Input: 1 1/4 tablespoons minced galangal root or ginger root

1$1/4 tablespoons minced galangal root or ginger root

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Input: 1 1/2 teaspoons powdered turmeric


Input: 1 tablespoon muoc mam (Vietnamese fish sauce)

1 tablespoon muoc mam ( Vietnamese fish sauce )

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