Input: 4 tablespoons tangy, fresh goat cheese

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1/4 pound marrow from beef bones

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 rib steaks, about 1 1/2 pounds total

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup fresh or canned beef 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 teaspoon sugar


Input: 1 tablespoon red-wine vinegar


Input: 1 1/2 cups dry red wine


Input: 3 tablespoons finely chopped shallots


Input: 5 tablespoons butter


Input: 1 tablespoon corn, peanut or vegetable oil

1 tablespoon corn , peanut or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 tablespoon olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large flour tortillas


Input: 1 1/2 cups frozen peas


Input: 1/3 cup toasted slivered almonds


Input: 1 1/2 cups cooked turkey, cut in small cubes

1$1/2 cups cooked turkey , cut in small cubes

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 sheets phyllo


Input: Freshly ground black pepper and salt (optional)

Freshly ground black pepper and salt ( optional )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup cooked turkey meat, cut in small pieces

1 cup cooked turkey meat , cut in small pieces

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Minced cilantro or parsley leaves for garnish

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 tablespoons oil and vinegar dressing

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup raisins


Input: 2 cups chicken or turkey stock or broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon ground cumin


Input: 1/2 teaspoon turmeric


Input: 1 cup rice


Input: 1 large onion, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons olive oil


Input: 1 cup yogurt (or sour cream)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 pound boneless, skinless chicken breasts, in 4 pieces

1 pound boneless , skinless chicken breasts , in 4 pieces

B-QTY B-UNIT B-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 NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons curry powder, or to taste

1$1/2 teaspoons curry powder , or to taste

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: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons canola, corn or other neutral-flavored oil

2 tablespoons canola , corn or other neutral-flavored oil

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 medium onion, peeled and sliced

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

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Input: 2/3 cup coarsely chopped pecans


Input: 1/3 cup dried cherries


Input: 4 tablespoons Grand Marnier


Input: 1/4 cup orange juice


Input: 1/2 cup water


Input: 1/2 cup sugar


Input: 1 1/2 cups Arborio rice or American medium-grain rice

1$1/2 cups Arborio rice or American medium-grain rice

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

NoCAP NoCAP YesCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dry white wine


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: Grated Parmesan cheese


Input: 12 ounces fresh cranberries


Input: 1/4 teaspoon salt


Input: 5 cups chicken stock


Input: 2 cups corn cut from 4 or 5 large ears

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: 2 tablespoons butter, preferably unsalted

2 tablespoons butter , preferably unsalted

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup finely chopped scallions, white part only

1/2 cup finely chopped scallions , white part only

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 tablespoon fresh lime juice


Input: 2 tablespoons chopped fresh basil


Input: 1 cup ripe tomatoes, seeded, peeled and diced

1 cup ripe tomatoes , seeded , peeled and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 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 boneless, skinless chicken breast halves, trimmed of fat, rinsed and patted dry (about 1 1/2 pounds)

4 boneless , skinless chicken breast halves , trimmed of fat , rinsed and patted dry ( about 1$1/2 pounds )

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


Input: 4 teaspoons vegetable or olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons shredded fresh basil or minced parsley

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 tablespoons oil from sun-dried tomato jar, or olive oil

3 tablespoons oil from sun-dried tomato jar , or olive oil

B-QTY B-UNIT B-NAME 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 sun-dried tomato halves in oil, cut into thin strips

8 sun-dried tomato halves in oil , cut into thin strips

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: Worcestershire sauce (optional)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


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: Croutons


Input: Finely chopped smoked ham


Input: Chopped cooked broccoli


Input: 10 calamata or other black olives, pitted and minced

10 calamata or other black olives , pitted and minced

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: Hot red pepper sauce (optional)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup diced onions


Input: 1 cup diced celery


Input: 3/4 cup diced carrots


Input: 1/4 cup all-purpose flour


Input: 4 cups chicken stock


Input: 1 cup heavy cream or half-and-half

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

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Input: 8 ounces Cheddar cheese, grated

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon dry mustard


Input: 6 tablespoons unsalted butter


Input: 3/4 cup water


Input: 1 bag fresh cranberries, washed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bag fresh cranberries, washed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup sugar


Input: 3/4 cup water


Input: 3/4 cup sugar


Input: 12 large rice spring roll wrappers

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Rice wine vinegar, soy sauce and red chili paste for dipping

Rice wine vinegar , soy sauce and red chili paste for dipping

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

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


Input: Juice of 4 limes


Input: 1 teaspoon sugar


Input: 4 roasted serrano chiles, peeled, seeded and minced

4 roasted serrano chiles , peeled , seeded and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 to 6 peppercorns


Input: 4 cloves garlic


Input: 1/2 cup Thai basil, coarsely chopped

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup mint, coarsely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup cilantro, coarsely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 scallions, first 4 inches quartered lengthwise, then chopped

8 scallions , first 4 inches quartered lengthwise , then chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups napa cabbage, finely shredded

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: 2 cups mung bean sprouts, blanched briefly

2 cups mung bean sprouts , blanched briefly

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ounces rice vermicelli


Input: 2 carrots


Input: Olive oil


Input: 2 small whole red snappers, cleaned and scaled

2 small whole red snappers , cleaned and scaled

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 8 tablespoons unsalted butter


Input: 3 tablespoons minced onion


Input: 2 teaspoons lemon juice


Input: 2 teaspoons white wine vinegar


Input: 5 tablespoons white wine


Input: 2 tablespoons heavy cream


Input: 8 ounces creme fraiche


Input: Sugar to taste


Input: Fresh berries


Input: 1/2 cup lemon basil leaves


Input: 2 tablespoons heavy cream


Input: 1 2-inch cinnamon stick


Input: 2 tablespoons sugar


Input: 4 tablespoons chopped cinnamon basil


Input: 2 cups heavy cream, preferably not ultra-pasteurized

2 cups heavy cream , preferably not ultra-pasteurized

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: 4 slices pate de foie gras (optional)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 3 cups chicken broth


Input: 2 cups corn kernels (from about three ears)

2 cups corn kernels ( from about three ears )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 cups chopped lime basil leaves, loosely packed

1$1/2 cups chopped lime basil leaves , loosely packed

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-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 unsalted butter


Input: 1/2 cup chopped onion


Input: 2 cups arborio rice


Input: 3/4 cup white wine


Input: Juice of one small lime


Input: Salt and pepper to taste

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


Input: Grated Parmesan to taste


Input: 2 ounces unsweetened chocolate


Input: 1/2 cup sugar


Input: 2 eggs, separated


Input: 2 cups cinnamon basil whipped cream (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 24 leaves cinnamon basil


Input: 1/4 pound mache


Input: 1 tablespoon balsamic vinegar


Input: 12 slices black truffle


Input: 4 ounces fresh soft goat cheese, crumbled

4 ounces fresh soft goat cheese , crumbled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN 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 medium boiling potatoes (about 1 1/2 pounds), peeled

4 medium boiling potatoes ( about 1$1/2 pounds ) , peeled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 4 bay leaves


Input: 5 tablespoons extra-virgin olive oil


Input: 1 tablespoon finely chopped parsley


Input: 1/4 cup Marsala wine


Input: 1/4 cup warm brandy


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 4-ounce can pate de foie gras

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra-virgin olive oil


Input: 6 4- to 5-ounce slices filet mignon, 1 inch thick (1 1/2 to 2 pounds total)

6 4- to 5-ounce slices filet mignon , 1 inch thick ( 1$1/2 to 2 pounds total )

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

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

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


Input: 1/4 cup veal glaze or reduced veal stock

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup Madeira


Input: 4 slices fillet of beef, each about 1 inch thick (about 1 1/4 pounds total)

4 slices fillet of beef , each about 1 inch thick ( about 1$1/4 pounds total )

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

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

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


Input: 5 tablespoons clarified butter


Input: 4 slices fresh foie gras or pate de foie gras (about 4 ounces)

4 slices fresh foie gras or pate de foie gras ( about 4 ounces )

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

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


Input: 8 slices black truffle


Input: 4 slices firm-textured white bread, crusts removed

4 slices firm-textured white bread , crusts removed

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 to 2 cups beef stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups thinly sliced carrots


Input: 1/2 pound lean bacon, cut into strips 1/4 inch thick and 2 inches long, simmered in water for 10 minutes, drained and dried

1/2 pound lean bacon , cut into strips 1/4 inch thick and 2 inches long , simmered in water for 10 minutes , drained and dried

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

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

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


Input: 1 1/2 cups sliced mushrooms


Input: 2 1/4 cups canned whole, peeled tomatoes, drained and chopped coarsely

2$1/4 cups canned whole , peeled tomatoes , drained and chopped coarsely

B-QTY B-UNIT B-COMMENT I-COMMENT O I-COMMENT B-NAME O 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 cup sifted flour, on a plate

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 cups thinly sliced onions


Input: 2 cloves garlic, peeled and mashed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons thyme leaves


Input: 1 bay leaf, crumbled


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 teaspoon Cognac


Input: 1/2 cup fine stale white-bread crumbs

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

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Input: 2 tablespoons very finely minced parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 pounds rump pot roast or chuck pot roast, cut into 2 1/2-inch squares, 1 inch thick

3 pounds rump pot roast or chuck pot roast , cut into 2$1/2-inch squares , 1 inch thick

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

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Input: 2 teaspoons salt


Input: 2 tablespoons olive oil


Input: 1 1/2 cups dry white wine


Input: 1/4 cup brandy


Input: 2 tablespoons finely minced celery


Input: Pinch of cayenne pepper


Input: 1/8 teaspoon freshly ground black pepper

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Input: 6 tablespoons softened butter


Input: About 3/4 cup fromage or fromage blanc, for serving

About 3/4 cup fromage or fromage blanc , for serving

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

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Input: 1 1/2 tablespoons minced chives


Input: 1/2 pound Roquefort or other good blue cheese

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

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Input: 6 twists of lemon


Input: 1 bottle good Champagne


Input: 2 tablespoons finely chopped parsley


Input: 3 tablespoons Cassis


Input: 2 tablespoons butter


Input: 2 teaspoons finely chopped garlic


Input: Freshly ground pepper to taste

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


Input: 4 skirt steaks, about 1/2 pound each, trimmed of excess fat

4 skirt steaks , about 1/2 pound each , trimmed of excess fat

B-QTY 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 vegetable oil


Input: 4 tablespoons chopped fresh tarragon or parsley

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

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Input: 1 cup finely chopped onions


Input: 1/4 cup red-wine vinegar


Input: 1 tablespoon Dijon-style mustard


Input: 3/4 cup vegetable oil


Input: Salt to taste


Input: 3 sprigs fresh thyme, or 1 teaspoon dried

3 sprigs fresh thyme , or 1 teaspoon dried

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

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Input: 1 bay leaf


Input: 1 pound dried lentils


Input: 1 cup finely diced carrots


Input: 8 cups water


Input: Finely chopped mint for garnish

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


Input: Whipped cream for garnish


Input: 3/4 cup extra virgin olive oil

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

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Input: Salt and cayenne pepper to taste

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

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Input: Tomato juice, if necessary


Input: 3 garlic cloves, chopped


Input: 2 jalapenos, minced


Input: 1/4 cup sherry vinegar


Input: 1 small red onion, diced

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Input: 3 ripe beefsteak tomatoes, diced

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Input: 2 red bell peppers, cored, seeded and diced

2 red bell peppers , cored , seeded and diced

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Input: 1 cucumber, peeled, seeded and diced

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Input: Cooked white rice for serving

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


Input: Salt if necessary


Input: Chopped fresh coriander leaves for garnish, optional

Chopped fresh coriander leaves for garnish , optional

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Input: 2 tablespoons fish sauce (nam pla or nuoc mam), more to taste

2 tablespoons fish sauce ( nam pla or nuoc mam ) , more to taste

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

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Input: Freshly ground black pepper


Input: 1 or 2 tablespoons chopped garlic

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Input: 1 1/2 pounds squid, cleaned, cut into rings if large

1$1/2 pounds squid , cleaned , cut into rings if large

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

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Input: 2 tablespoons neutral oil, like corn or grapeseed

2 tablespoons neutral oil , like corn or grapeseed

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

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Input: Coarse salt and freshly ground pepper to taste

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

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Input: 2 eggs, lightly beaten


Input: 1/2 cup Cognac


Input: 4 tablespoons parsley, finely chopped

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Input: 1 teaspoon fresh sage leaves, minced

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

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Input: 1 teaspoon thyme, finely chopped

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

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Input: 1/2 cup milk


Input: 2 cups fresh white bread crumbs

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

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Input: 2 pounds sausage meat


Input: 2 tablespoons unsalted butter


Input: 2 medium onions, chopped

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


Input: 4 tablespoons chopped parsley


Input: 2 tablespoons chopped sage


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 3 pounds chestnuts


Input: 4 cups chicken or turkey stock

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

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Input: 1 1/2 cups walnut meats, lightly toasted and chopped

1$1/2 cups walnut meats , lightly toasted and chopped

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

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Input: 2 cups chicken or turkey stock

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Input: 10 cups fresh white bread crumbs

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

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Input: Turkey heart, liver and gizzard, trimmed

Turkey heart , liver and gizzard , trimmed

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

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Input: 5 tablespoons unsalted butter


Input: 1 tablespoon fresh thyme, chopped, or 1/4 teaspoon dried thyme

1 tablespoon fresh thyme , chopped , or 1/4 teaspoon dried thyme

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

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Input: 2 cups yellow onions, diced

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Input: 4 apples, diced


Input: 2 cloves garlic, minced


Input: 2 cups celery, diced


Input: 2 eggs, lightly beaten


Input: 1/4 cup milk


Input: 1 cup cubed stale crustless white bread

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

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Input: 3 tablespoons Cognac, previously flamed

3 tablespoons Cognac , previously flamed

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Input: 2 teaspoons fresh thyme leaves, or 1/2 teaspoon dried

2 teaspoons fresh thyme leaves , or 1/2 teaspoon dried

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Input: 3 tablespoons chopped flat-leaf parsley


Input: 3/4 pound white meat sausage (boudins blanc, Weisswurst or Bratwurst), pricked three or four times on each side

3/4 pound white meat sausage ( boudins blanc , Weisswurst or Bratwurst ) , pricked three or four times on each side

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

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Input: Salt and freshly ground pepper

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


Input: 1 large garlic clove, finely chopped

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

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Input: 4 shallots, finely chopped


Input: 2 ounces prosciutto, chopped


Input: 1/3 cup walnuts


Input: 5 tablespoons unsalted butter


Input: 8 ounces wild mushrooms, preferably cepes, porcini, stone or Steinpilz, fresh or canned (1 1/4 cups), or substitute fresh portobello, cremini or shiitake mushrooms

8 ounces wild mushrooms , preferably cepes , porcini , stone or Steinpilz , fresh or canned ( 1$1/4 cups ) , or substitute fresh portobello , cremini or shiitake mushrooms

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

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

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Input: 1 heaping tablespoon sugar


Input: 1 1/2 tablespoons orange liqueur


Input: 1 vanilla pod, seeds scraped out with teaspoon

1 vanilla pod , seeds scraped out with teaspoon

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

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Input: 1 cup whipping cream or kosher for Passover nondairy whipped topping

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

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Input: 12 mandarin oranges


Input: 3 to 4 oranges


Input: 3/4 cup sugar


Input: 8 ounces blanched almonds


Input: 2 teaspoons cinnamon


Input: Grated zest of 2 oranges

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


Input: 1 cup sugar


Input: Butter or margarine to grease pan

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

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Input: 1 tablespoon matzo cake meal


Input: 8 large eggs, separated


Input: 2 pounds boneless shad filets, with roe if you like (or salmon or rockfish)

2 pounds boneless shad filets , with roe if you like ( or salmon or rockfish )

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

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Input: 1/2 teaspoon cayenne pepper (optional)

1/2 teaspoon cayenne pepper ( optional )

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

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Input: 4 to 6 garlic cloves, sliced

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

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Input: 3 red peppers, cut in 1-by-2-inch slices

3 red peppers , cut in 1-by-2-inch slices

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

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Input: 1 bunch fresh cilantro, finely chopped

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

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Input: Black pepper to taste


Input: 1 teaspoon salt or to taste

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

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Input: 1 1/2 teaspoons sweet paprika


Input: 2 pounds fresh fava beans in shells

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

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Input: 1/3 cup plus 2 tablespoons extra virgin olive oil

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

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Input: 2 tablespoons potato starch


Input: 1 cup matzo cake meal


Input: Grated zest of 2 small oranges to make 3 tablespoons zest

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Input: 1 teaspoon ground anise seed


Input: 3/4 teaspoon kosher for Passover baking soda

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

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Input: 1/8 teaspoon salt


Input: 1/3 cup plus 2 tablespoons toasted sesame seeds

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Input: 1 tablespoon vanilla extract


Input: 2 large eggs


Input: 1/3 cup kosher for Passover confectioners' sugar

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

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Input: 1 cup sugar


Input: 4 tablespoons toasted sesame seeds, ground

4 tablespoons toasted sesame seeds , ground

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

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Input: 1/2 cup unsalted butter or margarine

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

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Input: 3 tablespoons finely ground dark coffee beans, preferably espresso

3 tablespoons finely ground dark coffee beans , preferably espresso

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

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Input: 1/2 teaspoon cinnamon


Input: 1 cup matzo cake meal


Input: 1/8 teaspoon salt


Input: 1/2 teaspoon kosher for Passover baking powder

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

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Input: 1 teaspoon vanilla extract


Input: 3/4 cup brown sugar


Input: 2 large eggs


Input: 3/4 cup white sugar


Input: 1/2 cup unsalted butter or margarine

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Input: 1/4 cup brewed coffee


Input: 3/4 cup plus 3 tablespoons chocolate chips

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Input: 1 1/2 pounds boned shad, preferably in one piece, with skin

1$1/2 pounds boned shad , preferably in one piece , with skin

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

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Input: 1 1/2 tablespoons balsamic vinegar


Input: 2 tablespoons minced flat-leaf parsley


Input: 1 tablespoon minced tarragon


Input: Salt and ground black pepper


Input: 1 1/2 cups chopped red onion


Input: 3 ounces smoked bacon, diced

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

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Input: 7 tablespoons unsalted butter, melted and cooled

7 tablespoons unsalted butter , melted and cooled

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

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Input: 1 tablespoon extra virgin olive oil

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

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Input: 1 ounce dried morels (2 cups)

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

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Input: Powdered sugar


Input: 1 teaspoon vanilla extract


Input: 1 cup sugar


Input: 6 eggs, at room temperature, separated

6 eggs , at room temperature , separated

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

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Input: 1 teaspoon baking powder or 3 tablespoons potato starch

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

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Input: 1 1/2 cups poppy seeds


Input: Finely chopped parsley (optional)

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Input: 4 hard-boiled eggs


Input: Salt and ground black pepper


Input: 12 ounces chicken livers, drained

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

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Input: 1/4 cup olive oil


Input: 1 large onion, finely chopped

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

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Input: 2 large garlic cloves, finely chopped

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Input: Olive oil


Input: Salt and ground black pepper


Input: Juice of 1 lemon


Input: 1 rack of lamb


Input: 1 teaspoon salt


Input: 1 cup pomegranate syrup


Input: 1 cup honey


Input: 1 cinnamon stick


Input: 3 allspice berries


Input: 1 clove garlic, crushed


Input: 1 sprig rosemary


Input: 3 tablespoons white balsamic vinegar


Input: 1 teaspoon sugar


Input: 2 teaspoons chopped fresh tarragon or parsley

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

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Input: 1/8 teaspoon ground cumin


Input: 1 large beet, scrubbed

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


Input: 1/4 pound fresh horseradish (about 4 inches)

1/4 pound fresh horseradish ( about 4 inches )

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

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Input: 2 tablespoons butter


Input: 3/4 cup sugar snap peas, trimmed

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

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Input: Salt and freshly ground pepper to taste

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

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Input: 2 tablespoons red wine vinegar


Input: 4 tablespoons coarsely chopped fresh basil or parsley

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

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Input: 2 teaspoons coarsely chopped garlic


Input: 4 pitted black olives


Input: 2 teaspoons grated lemon rind


Input: 1/2 cup sliced fennel


Input: 2 crumbled bay leaves


Input: 4 small sprigs fresh rosemary or 2 teaspoons dried

B-QTY O 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: 1/2 cup sliced red onions


Input: 4 ripe plum tomatoes


Input: 1/8 teaspoon red pepper flakes


Input: 6 tablespoons olive oil


Input: 4 sprigs fresh thyme or 2 teaspoons dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 center-cut tuna steaks about an inch thick and 6 ounces each

B-QTY 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

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


Input: 2 scallions, sliced


Input: Handful of deep-fried rice noodles


Input: 1 lime, cut into wedges

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Red chilies, roasted in a pan and then coarsely ground

Red chilies , roasted in a pan and then coarsely ground

B-NAME I-NAME O B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 hard-boiled eggs, thinly sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 pound boiled spaghetti-size egg noodles

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 cups chicken broth


Input: 1/4 cup roasted chickpea flour


Input: 2/3 cup coconut milk


Input: 13 peeled shallot lobes, one of them finely sliced and soaked in water

13 peeled shallot lobes , one of them finely sliced and soaked in water

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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cloves garlic, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon sweet paprika


Input: 6 ounces Vidalia or other sweet onion

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon olive oil


Input: 3 medium-large, ripe field tomatoes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 bunches arugula (1 1/4 cups)

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: 1/2 cup granulated sugar for dusting the fritters

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 1/2 cup canola oil


Input: 1 pound apples (about 3), any variety

1 pound apples ( about 3 ) , any variety

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 YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 1 egg


Input: 1 cup ice-cold water


Input: 1 cup all-purpose flour


Input: Tabasco sauce


Input: 1 cup grated Cheddar cheese


Input: Corn tortillas or tacos


Input: 4 tablespoons chili powder


Input: 2 teaspoons dry mustard


Input: 1 teaspoon red pepper flakes


Input: 2 teaspoons coriander seeds


Input: 2 teaspoons cumin powder


Input: 1 large (1-pound, 12-ounce) can whole Italian tomatoes in juice

1 large ( 1-pound , 12-ounce ) can whole Italian tomatoes in juice

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

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

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


Input: 2 tablespoons chopped jalapeno pepper (more or less to taste)

2 tablespoons chopped jalapeno pepper ( more or less to taste )

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

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

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


Input: 8 cloves garlic, crushed, peeled and chopped (2 tablespoons)

8 cloves garlic , crushed , peeled and chopped ( 2 tablespoons )

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

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

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


Input: 3 teaspoons salt


Input: 2 pounds stewing beef (chuck, shoulder or shank)

2 pounds stewing beef ( chuck , shoulder or shank )

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 pound ham rind or bacon, cut into 1/2-inch pieces

1/2 pound ham rind 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 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 pound onions, peeled and cut into 1-inch pieces, and for garnish, 1 cup chopped onion, washed in a sieve and pressed in a kitchen towel to prevent discoloration

1 pound onions , peeled and cut into 1-inch pieces , and for garnish , 1 cup chopped onion , washed in a sieve and pressed in a kitchen towel to prevent discoloration

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

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX 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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 cups cold water


Input: 20 1-inch cubes fish cake, deep-fried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds dried red kidney beans

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

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: 1 large chicken or capon, about 6 pounds, trimmed of excess fat

1 large chicken or capon , about 6 pounds , trimmed of excess fat

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

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

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


Input: 1 small sweet onion, finely chopped

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: 1/4 teaspoon turmeric


Input: 1/4 cup peanut oil


Input: 1 teaspoon fish sauce


Input: Sea salt


Input: 1/2 pound chicken, boned, skinned and cut into 3/4-inch cubes

1/2 pound chicken , boned , skinned and cut into 3/4-inch cubes

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 large clove garlic


Input: 1 1/2 tablespoons olive oil


Input: 1 1/2 tablespoons lemon juice


Input: 24 ounces whole broccoli or 12 ounces ready-cut broccoli florets (4 to 5 cups)

24 ounces whole broccoli or 12 ounces ready-cut broccoli florets ( 4 to 5 cups )

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

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

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


Input: 1/8 teaspoon salt, optional


Input: Freshly ground black pepper


Input: 12 ounces penne, fusilli, rigatoni or similar pasta

12 ounces penne , fusilli , rigatoni or similar pasta

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

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 black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups grated Parmesan


Input: 1 1/2 cups coarsely grated mozzarella


Input: 1 or 2 cloves garlic (optional)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup red wine, stock, or water

B-QTY B-UNIT B-NAME I-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: 12 to 16 dried or fresh lasagna noodles

B-QTY O B-RANGE_END B-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: 3 to 4 cups tomato sauce

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups cooked spinach, squeezed dry and chopped

3 cups cooked spinach , squeezed dry and 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 cups ricotta


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 (3-rib) roast, about 5 pounds, trimmed of excess but not all fat

1 ( 3-rib ) roast , about 5 pounds , trimmed of excess but not all fat

B-QTY B-COMMENT I-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 I-COMMENT

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

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


Input: 1 cup chicken or vegetable stock or water

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups thinly sliced onions


Input: 3 tablespoons butter or extra virgin olive oil

B-QTY B-UNIT 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 teaspoon chopped garlic


Input: 2 cups chopped fresh parsley or chervil leaves

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: 1/2 cup anise liquor, like Pernod

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons freshly squeezed lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 bay leaf


Input: 2 teaspoons kosher salt, or to taste

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: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon dry thyme


Input: 5 cups extra-rich fish stock (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 28-ounce cans whole tomatoes in puree, strained and lightly crushed

1$1/2 28-ounce cans whole tomatoes in puree , strained and lightly crushed

B-QTY B-COMMENT B-UNIT B-COMMENT B-NAME B-COMMENT I-COMMENT O 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: 1/2 cup dry white wine, preferably Macon or sauvignon blanc

1/2 cup dry white wine , preferably Macon or sauvignon blanc

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups low-fat buttermilk


Input: 1/4 cup Gorgonzola cheese


Input: 1/8 teaspoon ground nutmeg


Input: 1 pound fresh angel-hair pasta


Input: 1 cup fresh or frozen peas

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup toasted, chopped walnuts

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons freshly grated Parmigiano Reggiano

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 pounds heads and bones from white-fleshed fish, like snapper, bass or cod

5 pounds heads and bones from white-fleshed fish , like snapper , bass or cod

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

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

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


Input: 1 medium onion, cut in 1/4-inch dice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup olive oil


Input: 8 medium cloves garlic, smashed, peeled and coarsely chopped

8 medium cloves garlic , smashed , peeled and coarsely chopped

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


Input: 1/2 teaspoon cayenne pepper


Input: 5 grams stem saffron (two 2 1/2-gram packages)

5 grams stem saffron ( two 2$1/2-gram packages )

B-QTY B-UNIT B-NAME I-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: 2 tablespoons cornstarch


Input: Vegetable oil for baking sheet

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


Input: 1 or more dried chipotle chilies

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup minced bacon


Input: 1 medium onion, 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 cups cored and chopped tomatoes, preferably fresh and ripe

2 cups cored and chopped tomatoes , preferably fresh and ripe

B-QTY B-UNIT B-COMMENT O I-COMMENT B-NAME B-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 1/2 to 2 pounds strip sirloin, skirt or rib-eye steak

1$1/2 to 2 pounds strip sirloin , skirt or rib-eye steak

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper to taste

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


Input: 2 pounds thin-skin potatoes (Yukon Gold, if possible), sliced 1/4 inch thick

2 pounds thin-skin potatoes ( Yukon Gold , if possible ) , sliced 1/4 inch thick

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

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

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


Input: 3 large cloves garlic, peeled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup chopped fresh basil leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large red bell pepper


Input: 1/2 anchovy, chopped, or 1/2 teaspoon anchovy paste, optional

1/2 anchovy , chopped , or 1/2 teaspoon anchovy paste , optional

B-QTY B-NAME O I-COMMENT O I-COMMENT B-QTY B-UNIT B-NAME I-COMMENT O 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 cloves garlic, chopped


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 quarts water


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 cup low-fat or nonfat buttermilk

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

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: 1/2 teaspoon sugar


Input: 1/4 cup chicken stock or broth, or as needed

1/4 cup chicken stock or broth , or as needed

B-QTY B-UNIT B-NAME I-NAME O I-COMMENT I-COMMENT O 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: Sprigs of fresh oregano, for garnish

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely chopped parsley or chervil

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: 12 large basil leaves, thinly shredded

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: 1 well-packed cup thinly shredded spinach leaves

B-QTY B-COMMENT B-UNIT B-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 plus 2 tablespoons finely grated Parmigiano-Reggiano

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup regular (10 minute) Cream of Wheat

1/2 cup regular ( 10 minute ) Cream of Wheat

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

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Input: 2 large eggs


Input: Salt


Input: 3 ounces apple-wood smoked bacon, thickly sliced and cut into 1/4-inch cubes

3 ounces apple-wood smoked bacon , thickly sliced and cut into 1/4-inch cubes

B-QTY B-UNIT B-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

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


Input: 4 ounces pancetta, coarsely chopped so you have 1/4-inch pieces

4 ounces pancetta , coarsely chopped so you have 1/4-inch pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon olive oil


Input: 1 large onion, chopped

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


Input: 2 cloves garlic, smashed and chopped

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

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Input: 1 1/2 cups peas


Input: 2 teaspoons thyme leaves


Input: 3 eggs


Input: 6 egg yolks


Input: 1 3/4 cups freshly grated Parmigiano-Reggiano cheese

1$3/4 cups freshly grated Parmigiano-Reggiano cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound orecchiette


Input: Freshly ground black pepper


Input: 20 small pea shoots (or small spinach leaves)

20 small pea shoots ( or small spinach leaves )

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

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Input: 1/2 lemon


Input: 2 tablespoons coarsely chopped flat-leaf parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup milk


Input: 1 clove garlic, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons rice wine or other vinegar

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 flank steak, about 1 1/2 pounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Ground black pepper


Input: 3 tablespoons fish sauce or soy sauce

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

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Input: 1 tablespoon co chu karo or crushed red pepper flakes, or to taste

1 tablespoon co chu karo or crushed red pepper flakes , or to taste

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

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


Input: 3 cloves garlic, minced, 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 tablespoon peeled and minced ginger

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 spring onions or 6 large scallions, trimmed and chopped

3 spring onions or 6 large scallions , trimmed 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: Coarse salt


Input: 1 tablespoon allspice


Input: 1/2 teaspoon cinnamon


Input: 1/2 cup tomato paste


Input: 2 large Idaho potatoes


Input: Oil for deep-frying


Input: 1 small head Napa or Savoy cabbage, about 1 1/2 pounds

1 small head Napa or Savoy cabbage , about 1$1/2 pounds

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

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Input: Salt and pepper


Input: 1 large onion, chopped


Input: 2 pounds boneless veal, from shoulder or other fatty cut, cut into 3- to 4- inch chunks

2 pounds boneless veal , from shoulder or other fatty cut , cut into 3- to 4- inch chunks

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

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


Input: 3 tablespoons vegetable oil


Input: 2 dozen mini pastry shells, 1 1/2 to 2 inches in diameter, or 1 9-inch pie crust (see Note)

2 dozen mini pastry shells , 1$1/2 to 2 inches in diameter , or 1 9-inch pie crust ( see Note )

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

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

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


Input: 1/2 teaspoon salt


Input: 1/4 teaspoon pepper


Input: 3 eggs


Input: 1 cup cottage cheese


Input: 4 ounces Muenster cheese, coarsely grated

4 ounces Muenster cheese , coarsely grated

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

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Input: 2 10-ounce boxes frozen chopped spinach, thawed and squeezed dry

2 10-ounce boxes frozen chopped spinach , thawed and squeezed dry

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons vegetable oil


Input: 2 tablespoons pine nuts


Input: Lemon wedges and coarse salt for sprinkling on top

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 large white onion, finely chopped

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

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Input: 1 tablespoon tamarind paste (available at Middle Eastern and Indian markets)

1 tablespoon tamarind paste ( available at Middle Eastern and Indian markets )

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

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


Input: 1/4 cup tomato paste


Input: 1/2 onion, finely chopped


Input: Juice of 1 lemon


Input: 1 teaspoon salt


Input: 1 1/2 teaspoons allspice


Input: 1 pound ground beef (not more than 85 percent lean)

1 pound ground beef ( not more than 85 percent lean )

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

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


Input: 2 tablespoons vegetable oil, more for oiling pans

2 tablespoons vegetable oil , more for oiling pans

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon salt


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 to 2 tablespoons fresh lemon juice, or to taste

1 to 2 tablespoons fresh lemon juice , or to taste

B-QTY B-COMMENT B-RANGE_END 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 NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon active dry yeast


Input: 2 cups all-purpose flour


Input: 2 bay leaves, crushed


Input: 1 cup beef or veal stock

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

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Input: 1/2 cup crushed canned tomatoes


Input: Several sprigs fresh rosemary


Input: 3 pounds boneless rump roast or top round in one piece

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup dry white wine


Input: 1/3 cup cider vinegar


Input: 1 tablespoon cooking oil


Input: 2 cups chopped onions


Input: 1 cup chopped carrots


Input: 3 cloves minced garlic


Input: 1/2 cup raisins


Input: 1/2 teaspoon ground ginger


Input: 1/2 teaspoon ground allspice


Input: 3 tablespoons light brown sugar


Input: 1 cup finely chopped carrots


Input: 1 cup finely chopped celery


Input: 3 cloves garlic, minced


Input: 3 1/2 cups beef or veal stock

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

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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 1/2 teaspoons dried thyme


Input: 1 bay leaf


Input: 2 tablespoons tomato paste


Input: 3 pounds boneless beef rump or top round in one piece

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups dry red wine


Input: 2 cups sliced onions


Input: 1 tablespoon extra-virgin olive oil


Input: 3 cloves garlic, minced


Input: 1 cup well-flavored beef or veal stock

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

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Input: Salt and freshly ground black pepper

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

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Input: 1 bay leaf


Input: 1 cup fruity but sturdy red wine, like Barolo or a ready-to-drink Cabernet

1 cup fruity but sturdy red wine , like Barolo or a ready-to-drink Cabernet

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


Input: 2 cups finely chopped onions


Input: 4 pounds boneless beef rump or top round in one piece

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

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Input: 1 tablespoon extra-virgin olive oil


Input: Flour for dusting


Input: About 1 1/2 to 2 pounds 1-inch thick pork steaks, cut from the boneless loin or shoulder

About 1$1/2 to 2 pounds 1-inch thick pork steaks , cut from the boneless loin or shoulder

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

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


Input: 3 tablespoons extra virgin olive oil

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

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Input: 1/2 cup semisweet white wine, like muscatel or off-dry riesling

1/2 cup semisweet white wine , like muscatel or off-dry riesling

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Input: 4 crisp apples, like Cortland or Macoun, skin on, cored and cut into eighths

4 crisp apples , like Cortland or Macoun , skin on , cored and cut into eighths

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


Input: Fine dry breadcrumbs


Input: 10 to 12 rosemary sprigs, for garnish

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

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Input: Salt and coarsely ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon minced garlic


Input: Pinch cayenne


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: Olive oil, for deep frying

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups flour


Input: 1/4 cup tomato paste


Input: 1 tablespoon saffron threads


Input: 1 teaspoon freshly grated nutmeg


Input: 36 ounces carnaroli rice


Input: 5 1/2 tablespoons olive oil


Input: 1/3 cup finely chopped sweet onion

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

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Input: 1/4 cup flour


Input: 2 egg yolks


Input: 1 3/4 cups chicken or vegetable broth

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

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Input: 7 ounces fresh caciocavallo cheese, sliced or cut into small pieces

7 ounces fresh caciocavallo cheese , sliced or cut into small pieces

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

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


Input: 1 sprig fresh rosemary


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: 1/2 teaspoon fennel seeds


Input: 1/2 cup chopped canned tomatoes


Input: 2 1/4 pounds boneless pork loin, chopped into 1/4-inch pieces

2$1/4 pounds boneless pork loin , chopped into 1/4-inch pieces

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup tomato paste


Input: 2 tablespoons extra virgin olive oil

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

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Input: 1 onion, finely chopped


Input: Grated lemon or orange zest, ground

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups confectioners sugar, sifted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons vanilla


Input: 1 cup raisins


Input: Confectioners sugar, optional


Input: Cooking-oil spray for greasing pan


Input: 8 ounces cream cheese, chilled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons unsalted butter, softened

6 tablespoons unsalted butter , softened

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup chopped walnuts or pecans

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 10 3/4-ounce can condensed tomato soup

1 10$3/4-ounce can condensed tomato soup

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon ground cloves


Input: 1/2 teaspoon salt


Input: 1/4 cup unsalted butter


Input: 1 cup sugar


Input: 1 teaspoon ground cinnamon


Input: 1/2 teaspoon ground nutmeg


Input: 1 teaspoon baking soda


Input: 1 egg


Input: 1/3 cup milk


Input: 1 tablespoon vegetable oil


Input: 2 cups sifted flour


Input: 1 tablespoon flour


Input: 1 tablespoon sugar


Input: 1 1/2 teaspoons baking powder


Input: 1/2 teaspoon ground cumin


Input: 3/4 cup cornmeal


Input: 1/4 teaspoon black pepper, plus more to taste

1/4 teaspoon black pepper , plus more to taste

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

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

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

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

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Input: 1 tablespoon chili powder


Input: 1 cup tomato sauce


Input: 1 cup beef or chicken broth

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

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Input: 1/2 cup diced green bell pepper, optional

1/2 cup diced green bell pepper , optional

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup rinsed and drained canned black beans

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

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Input: 1 cup corn, drained, canned or frozen (thawed if frozen)

1 cup corn , drained , canned or frozen ( thawed if frozen )

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

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


Input: 1 serrano chili, seeded and minced

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

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Input: 6 ounces shrimp, peeled, deveined and finely chopped

6 ounces shrimp , peeled , deveined and finely 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: 2 cups finely chopped fresh pineapple

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup pineapple juice


Input: 3 tablespoons Asian fish sauce


Input: 1 tablespoon Vietnamese or Thai chili sauce, or more, to taste

1 tablespoon Vietnamese or Thai chili sauce , or more , to taste

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

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


Input: 2 teaspoons fresh lime juice or rice vinegar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1/2 teaspoon black pepper


Input: 1/2 teaspoon sugar


Input: 3 tablespoons chopped fresh cilantro


Input: Pinch of salt, if desired

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound ground beef


Input: 1 medium onion, finely chopped

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

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Input: 1 teaspoon ground coriander


Input: 1/2 teaspoon salt, or more, 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: 1/2 teaspoon hot pepper flakes


Input: 1/4 teaspoon black pepper


Input: 1/4 teaspoon ground cumin


Input: 2 tablespoons finely chopped cilantro


Input: 2 tablespoons finely chopped fresh dill

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

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Input: 1/2 teaspoon sugar, if desired

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

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Input: 2 tablespoons peanut oil


Input: 3 cloves garlic, minced


Input: 1 shallot, minced


Input: 2 tablespoons olive oil


Input: 1 teaspoon red wine vinegar, or more, to taste

1 teaspoon red wine vinegar , or more , to taste

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Input: 3 cloves garlic, minced


Input: 2 tablespoons fresh lemon juice, or more, to taste

2 tablespoons fresh lemon juice , or more , to taste

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Input: 1/4 teaspoon sugar, or more, to taste

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Input: 1/2 cup extra virgin olive oil (preferably Spanish)

1/2 cup extra virgin olive oil ( preferably Spanish )

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Input: 1 pound plums (not too ripe)

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Input: Salt and freshly ground black pepper

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Input: 2 tablespoons red wine vinegar, or more, to taste

2 tablespoons red wine vinegar , or more , to taste

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Input: 1/4 cup finely chopped flatleaf parsley

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Input: 1 slice country-style white bread


Input: 5 cloves garlic, peeled


Input: 1 jalapeno pepper, halved and seeded

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Input: 1/2 red bell pepper, seeded

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Input: 1 small onion, peeled and quartered

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Input: 3 ripe tomatoes (about 1 1/4 pounds), cut in half

3 ripe tomatoes ( about 1$1/4 pounds ) , cut in half

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Input: 2 tablespoons hazelnuts


Input: 2 tablespoons blanched almonds


Input: 1 dried ancho chili (or 3 dried anorra chilies), stemmed

1 dried ancho chili ( or 3 dried anorra chilies ) , stemmed

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Input: 1/2 cup extra virgin olive oil

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Input: Pinch of ground allspice


Input: 1/3 cup fresh lime juice, or more, to taste

1/3 cup fresh lime juice , or more , to taste

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Input: 1/2 teaspoon freshly ground black pepper

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Input: 1 scant teaspoon salt, or more, to taste

1 scant teaspoon salt , or more , to taste

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Input: 1/2 teaspoon fresh or dried thyme

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Input: 2 teaspoons chopped fresh ginger


Input: 1/2 cup flatleaf parsley leaves


Input: 1/4 cup chopped fresh chives or scallion greens

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Input: 1 Scotch bonnet or habanero chili, seeded and quartered

1 Scotch bonnet or habanero chili , seeded and quartered

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Input: 3 cloves garlic, peeled


Input: 2 medium shallots, peeled and quartered

2 medium shallots , peeled and quartered

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Input: 1 tablespoon extra-virgin olive oil


Input: 1 tablespoon red-wine vinegar


Input: 1 large garlic clove, peeled and thinly sliced

1 large garlic clove , peeled and thinly sliced

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Input: 10 tablespoons bacon fat or vegetable oil

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Input: 1 cup Kalamata olives, pitted

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Input: 1 cup cracked green olives, pitted

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Input: 1 tender celery stalk, thinly sliced, leaves coarsely chopped

1 tender celery stalk , thinly sliced , leaves coarsely chopped

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Input: 1 celery core (found at the base of the celery stalk), trimmed and thinly sliced

1 celery core ( found at the base of the celery stalk ) , trimmed and thinly sliced

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Input: 1 1/2 teaspoons freshly ground black pepper

1$1/2 teaspoons freshly ground black pepper

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Input: 1 cup low-fat yogurt


Input: 1/2 cup heavy cream


Input: 4 large celery roots (about 2 1/4 pounds total), trimmed, peeled and shredded

4 large celery roots ( about 2$1/4 pounds total ) , trimmed , peeled and shredded

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Input: 4 medium baking potatoes, boiled for 4 minutes, cooled, peeled and shredded

4 medium baking potatoes , boiled for 4 minutes , cooled , peeled and shredded

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Input: 3 teaspoons salt


Input: 2 small onions, peeled and shredded

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Input: 6 to 8 teaspoons salt


Input: 6 cups chicken broth