Input: Pastry cream (see recipe)

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Minced fresh parsley and lemon wedges for garnish

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

YesCAP 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: Salt to taste


Input: 1/4 pound salt pork, approximately, cut in small cubes

1/4 pound salt pork , approximately , cut in small cubes

B-QTY B-UNIT B-COMMENT 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 tablespoon water


Input: 6 scallions, chopped fine (including some of the green)

6 scallions , chopped fine ( including some of the green )

B-QTY 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

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


Input: 4 medium-size potatoes, peeled and finely diced

4 medium-size potatoes , peeled and finely diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large ribs celery, chopped fine

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 7 to 8 peppercorns


Input: 8 drops Tabasco sauce (or more to taste)

8 drops Tabasco sauce ( or more to taste )

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 rib celery with leaves, chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 carrot, scraped and cubed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large onion, peeled and sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 fish, about 3 pounds; fresh rock fish (striped bass) or other lean, white-fleshed fish, like red snapper, haddock or whiting

1 fish , about 3 pounds; fresh rock fish ( striped bass ) or other lean , white-fleshed fish , like red snapper , haddock or whiting

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

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


Input: 1 fish head


Input: 2 bay leaves


Input: 2 scallions, finely minced ( 1/4 cup)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 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 teaspoon salt


Input: 2 tablespoons cider vinegar


Input: 5 tablespoons corn oil


Input: 6 leaves lettuce


Input: 1/4 cup minced lean salt pork

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup white cornmeal


Input: 1/4 cup flour


Input: 1/2 teaspoon baking soda


Input: 1 cup buttermilk, approximately


Input: 1 large egg


Input: 3 tablespoons chopped parsley


Input: 6 medium-size carrots (12 ounces), trimmed, peeled and shredded

6 medium-size carrots ( 12 ounces ) , trimmed , peeled and shredded

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

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

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


Input: 1/2 cup sunflower seeds


Input: 3 tablespoons olive oil


Input: 1 1/2 tablespoons unsalted butter


Input: About 15 scallions, tips and damaged leaves removed, remainder cut into 1-inch pieces (about 2 1/4 cups)

About 15 scallions , tips and damaged leaves removed , remainder cut into 1-inch pieces ( about 2$1/4 cups )

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

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

YesCAP 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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 cloves garlic, peeled, crushed and chopped (2 teaspoons)

4 cloves garlic , peeled , crushed and chopped ( 2 teaspoons )

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: 1 leek (8 ounces), split lengthwise in quarters and cut crosswise into thin slices

1 leek ( 8 ounces ) , split lengthwise in quarters and cut crosswise into thin 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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 to 4 cloves garlic, peeled, crushed and chopped (1 1/2 teaspoons)

3 to 4 cloves garlic , peeled , crushed and chopped ( 1$1/2 teaspoons )

B-QTY O B-RANGE_END 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 NoCAP NoCAP

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


Input: 3/4 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 teaspoon salt


Input: 2 pounds squid, thoroughly cleaned

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup pastina


Input: 4 cups water


Input: 1/2 Salt to taste, about 1/2 teaspoon

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

NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups water


Input: 2 cups chicken stock or 2 chicken bouillon cubes dissolved in 2 cups water

B-QTY B-UNIT B-NAME I-NAME B-COMMENT B-QTY B-NAME I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-QTY B-UNIT 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 piece ripe pumpkin (2 1/4 pounds)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon corn oil


Input: 1 tablespoon unsalted butter


Input: 1/4 cup minced fresh tomato


Input: 1/4 cup minced scallions


Input: 1 tablespoon fresh thyme leaves


Input: 1 teaspoon soy sauce


Input: 2 cups wild mushroom broth (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 large shiitake or cremini mushrooms, stemmed and sliced thin

4 large shiitake or cremini mushrooms , stemmed and sliced thin

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon vegetable oil, or vegetable spray

1/4 teaspoon vegetable oil , or vegetable spray

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound sweetbreads, cleaned and divided into four servings

1 pound sweetbreads , cleaned and divided into four servings

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon salt


Input: 1/4 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon ground clove


Input: 1/2 pound shiitake mushrooms, cleaned

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds white mushrooms, cleaned

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound morel mushrooms, cut into 1-inch bands

1/2 pound morel mushrooms , cut into 1-inch bands

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 quarts wild mushroom broth (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 teaspoon soy sauce


Input: 1 pound soba (Japanese buckwheat noodles)

1 pound soba ( Japanese buckwheat noodles )

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup minced scallions


Input: 1 teaspoon olive oil


Input: 1 small white onion, peeled and minced

B-QTY 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 NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup flour


Input: 1/4 cup thinly sliced scallion greens

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 16 cooked shrimp, peeled and halved lengthwise

16 cooked shrimp , peeled and halved lengthwise

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: 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 1/2 quarts wild mushroom broth (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup dry bread crumbs


Input: 3 quarts cold water


Input: 1 teaspoon vegetable oil


Input: 2 pounds white mushrooms


Input: 1/2 pound shiitake mushrooms


Input: 1 sprig fresh thyme


Input: 1/2 teaspoon black peppercorns


Input: 2 large endives, halved, cored and cut into 1-inch strips

2 large endives , halved , cored and cut into 1-inch strips

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

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

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


Input: 1/2 cup white wine


Input: 3/4 cup roasted vegetable broth (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons horseradish


Input: 4 4-ounce salmon filets, skinned

B-QTY B-COMMENT B-NAME O B-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 ounce dried cepes, porcini or other wild mushrooms

1 ounce dried cepes , porcini or other wild mushrooms

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon Sherry vinegar


Input: 2 tablespoons Parmesan cheese


Input: 3 tablespoons minced fresh sage


Input: 3 tablespoons minced fresh rosemary


Input: 2 large leeks, rinsed and cut into 1 inch rounds

2 large leeks , rinsed and cut into 1 inch rounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon olive oil


Input: 3 cloves roasted garlic


Input: 2 sun-dried tomatoes, packed in oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon capers


Input: 3/4 teaspoon fresh ground black pepper, plus more to taste

3/4 teaspoon fresh ground black pepper , plus more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 carrots, peeled and diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 celery root, peeled and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 turnip, peeled and diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound fusilli


Input: 1 teaspoon salt, plus more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 quarts roasted vegetable broth (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 clove


Input: 1 sprig fresh thyme


Input: 1 teaspoon grated ginger


Input: 1 white onion, peeled and minced

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: 2 cloves garlic, minced


Input: 1 teaspoon olive oil


Input: 1 cup white fagioli beans, soaked in cold water overnight and drained

1 cup white fagioli beans , soaked in cold water overnight and drained

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

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

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


Input: 2 turnips, halved


Input: 1 clove garlic, peeled


Input: 1/2 teaspoon confectioners' sugar


Input: 2 large onions, peeled and quartered

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 large carrots, peeled and cut into large pieces

8 large carrots , peeled and cut into large pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon vegetable oil


Input: 6 ounces (1 cup plus 3 tablespoons) semisweet chocolate morsels

6 ounces ( 1 cup plus 3 tablespoons ) semisweet chocolate morsels

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

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

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


Input: 1/4 cup butter milk


Input: 2 cups flour


Input: 1 teaspoon baking powder


Input: 1/4 teaspoon baking soda


Input: 1 cup sugar


Input: 3 large eggs


Input: 2 teaspoons vanilla


Input: 1 scant cup (2 medium) mashed very ripe bananas

1 scant cup ( 2 medium ) mashed very ripe bananas

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 sticks (12 tablespoons) unsalted butter at room temperature

1$1/2 sticks ( 12 tablespoons ) unsalted butter at room temperature

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon (3 grams) instant coffee dissolved in 1 tablespoon boiling water

1 tablespoon ( 3 grams ) instant coffee dissolved in 1 tablespoon boiling water

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

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

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


Input: Vegetable oil for greasing pan

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


Input: 1 1/2 sticks (6 ounces) unsalted butter at room temperature

1$1/2 sticks ( 6 ounces ) unsalted butter at room temperature

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon (3 grams) instant coffee dissolved in 1 tablespoon boiling water

1 tablespoon ( 3 grams ) instant coffee dissolved in 1 tablespoon boiling water

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

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

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


Input: 2 1/2 cups (300 grams) confectioners' sugar

2$1/2 cups ( 300 grams ) confectioners' sugar

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon salt


Input: 1/2 teaspoon salt


Input: 4 large eggs


Input: 2 tablespoons milk at room temperature, more as needed

2 tablespoons milk at room temperature , more as needed

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 sticks (8 ounces) unsalted butter at room temperature

2 sticks ( 8 ounces ) unsalted butter at room temperature

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 2/3 cups (230 grams) flour

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 1 tablespoon (14 grams) baking powder

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 cup plus 2 tablespoons (245 grams) sugar

1 cup plus 2 tablespoons ( 245 grams ) sugar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: Butter for pans


Input: 1 cup finely shredded Chinese lettuce (also known as celtuce) or romaine

1 cup finely shredded Chinese lettuce ( also known as celtuce ) or romaine

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

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


Input: 1/2 cup (60 grams) walnut pieces

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Input: Freshly ground black pepper


Input: 16 slices bread, crusts removed

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

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Input: 1/4 cup plus 1 tablespoon extra virgin olive oil

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

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Input: 2 teaspoons minced fresh rosemary


Input: Grated rind of 2 lemons

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


Input: 1 pound skinless salmon fillet


Input: 1 tablespoon lemon juice, more as needed

1 tablespoon lemon juice , more as needed

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

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Input: Salt


Input: 1 tablespoon black peppercorns


Input: 2 star anise


Input: 1/3 cup mayonnaise


Input: 1/4 teaspoon ground ginger


Input: 2 cups chicken stock, preferably homemade, or as needed

2 cups chicken stock , preferably homemade , or as needed

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: 4 turkey thighs, about 3 pounds

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

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Input: Slivered almonds for garnish, optional

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

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Input: Slivered almonds for garnish, optional

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

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Input: 2 cups cooked white beans, like cannelini, drained but moist

2 cups cooked white beans , like cannelini , drained but moist

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

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Input: 1 to 3 cloves garlic, peeled

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

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Input: Salt and freshly ground black pepper to taste

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

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Input: 5 or more large cloves garlic, peeled

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

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Input: 3 or 4 tomatoes, cored and chopped (about 3 cups chopped)

3 or 4 tomatoes , cored and chopped ( about 3 cups chopped )

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

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Input: 1/2 teaspoon ground cinnamon


Input: Pinch ground cloves


Input: 1 tablespoon red wine or other vinegar, or to taste

1 tablespoon red wine or other vinegar , or to taste

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

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Input: 1 cup blanched almonds


Input: Salt and at least 1/2 teaspoon freshly ground black pepper

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Input: 1 dried red (hot) chili, or more to taste

1 dried red ( hot ) chili , or more to taste

B-QTY 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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Input: 1 large white onion, peeled and chopped

1 large white onion , peeled and chopped

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

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Input: 1/4 cup neutral oil, like corn or canola

1/4 cup neutral oil , like corn or canola

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

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Input: 2 dried ancho or other mild chilies

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

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Input: 1 cup dry white wine


Input: Sweet watermelon-rind pickles


Input: Salt and freshly ground black pepper

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

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Input: 1 5- to 7-pound duck, rinsed and dried

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

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Input: 5 bay leaves


Input: 1 teaspoon nutmeg


Input: 1 tablespoon dried sage


Input: 1 tablespoon crushed juniper berries


Input: 1 tablespoon dried rosemary


Input: 1 head romaine lettuce, rinsed

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

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Input: 1 cup fresh peas


Input: 1/2 pound penne


Input: 1 bunch arugula, rinsed and dried

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

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Input: 1 bunch watercress, rinsed and dried

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

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Input: 2 cloves garlic, roasted


Input: 1 teaspoon grated lemon rind


Input: 1/2 cup fresh thyme leaves


Input: 1 cup vegetable broth (recipe above)

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

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Input: 1 vanilla bean, split in half lengthwise, seeds scraped and reserved

1 vanilla bean , split in half lengthwise , seeds scraped and reserved

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: 1/8 teaspoon greated nutmeg


Input: 1 teaspoon freshly ground pepper


Input: 1 teaspoon olive oil


Input: 1/2 teaspoon salt


Input: 4 leeks, rinsed and minced, white part only

4 leeks , rinsed and minced , white part only

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

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Input: 1 cup coriander leaves, rinsed and dried

1 cup coriander leaves , rinsed and dried

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

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Input: 1 cup parsley leaves, rinsed and dried

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

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Input: 1 bunch mint, rinsed and dried

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

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Input: 1 cup orzo


Input: 1 small leek, cleaned and minced

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

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Input: 2 teaspoons olive oil


Input: 1 tablespoon grated orange rind


Input: 1 teaspoon olive oil


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 teaspoon freshly ground pepper, plus more to taste

1 teaspoon freshly ground pepper , plus more to taste

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

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Input: 2 tablespoons minced oregano


Input: 1 small jalapeno pepper, seeded, deveined and minced

1 small jalapeno pepper , seeded , deveined and minced

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

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Input: 1 pound shrimp, cleaned


Input: 1 1/2 cups chicken broth, homemade or low-sodium canned

1$1/2 cups chicken broth , homemade or low-sodium canned

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

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Input: 1 tablespoon grated lemon rind


Input: 1 cup coarsely chopped parsley leaves

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Input: 1 cup fresh grapefruit juice


Input: 1 cup coarsely chopped basil leaves

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

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Input: 4 large yellow (or red) tomatoes, cored, seeded and diced

4 large yellow ( or red ) tomatoes , cored , seeded and diced

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

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Input: 1 tablespoon grated orange rind


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 teaspoon freshly ground pepper, plus more to taste

1 teaspoon freshly ground pepper , plus more to taste

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

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Input: 1/2 pound penne


Input: 3 cups coarsely chopped basil leaves

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

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Input: 3 garlic cloves, roasted and peeled

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

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Input: 1/4 cup lemon juice


Input: 1 tablespoon olive oil


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 teaspoon freshly ground pepper, plus more to taste

1 teaspoon freshly ground pepper , plus more to taste

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

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Input: 1/2 pound fusilli


Input: 2 tablespoons pine nuts, toasted

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Input: 2 pounds fava beans, shelled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups vegetable broth (recipe above)

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

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Input: 1 cup minced basil leaves


Input: 1/4 cup minced rosemary


Input: 1/2 cup minced thyme


Input: 3 cloves garlic, roasted, peeled and smashed to a paste

3 cloves garlic , roasted , peeled and smashed to a paste

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

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Input: 1 leek, cleaned and poached

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

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Input: 2 tablespoons Sherry vinegar


Input: 1 tablespoon olive oil


Input: 2 anchovy fillets


Input: 1 teaspoon capers, drained


Input: 1/2 cup oil-cured olives, pitted and coarsely chopped

1/2 cup oil-cured olives , pitted and coarsely 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 teaspoon sugar


Input: 2 teaspoons Sherry vinegar


Input: 1 tablespoon olive oil


Input: 1/2 cup torn basil leaves


Input: 1/4 cup minced oregano leaves


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 teaspoon freshly ground pepper, plus more to taste

1 teaspoon freshly ground pepper , plus more to taste

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

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Input: 1/2 pound fusilli


Input: 1 pound string beans


Input: 2 cups vegetable broth (recipe above)

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

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Input: 1 cup minced rosemary


Input: 6 cloves garlic, roasted and peeled

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

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Input: 2 cups vegetable broth (recipe above)

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

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Input: 8 medium ripe tomatoes


Input: 4 carrots, coarsely chopped


Input: 2 gallons cold water


Input: 1/2 teaspoon salt


Input: 1 teaspoon freshly ground pepper


Input: 2 large leeks, cleaned and coarsely chopped

2 large leeks , cleaned and coarsely chopped

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

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Input: 2 medium onions, peeled and coarsely chopped

2 medium onions , peeled and coarsely chopped

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

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Input: 4 ounces sugar snap peas


Input: 2 baking potatoes, peeled and diced into 1/3-inch cubes

2 baking potatoes , peeled and diced into 1/3-inch cubes

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

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Input: 2 heads celery root, rinsed and coarsely chopped

2 heads celery root , rinsed and coarsely chopped

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

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Input: 4 cloves garlic, peeled and minced

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

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Input: 1 tablespoon minced ginger


Input: 2 teaspoons garam masala


Input: 2 teaspoons turmeric


Input: 2 to 3 fresh hot red chilies, seeded and minced

2 to 3 fresh hot red chilies , seeded and minced

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

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Input: 1 1/2 cups coconut milk


Input: Salt to taste


Input: 2 boneless, skinless chicken breasts split in half (about 1 1/2 pounds)

2 boneless , skinless chicken breasts split in half ( about 1$1/2 pounds )

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

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Input: 4 banana leaves, each approximately 12 by 9 inches

4 banana leaves , each approximately 12 by 9 inches

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

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Input: 2/3 cup red wine


Input: 2/3 cup heavy cream


Input: 1 teaspoon Dijon mustard


Input: 1 tablespoon canola oil


Input: 1 small yellow onion, peeled and minced

1 small yellow onion , peeled and minced

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

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Input: 8 slices (about 1/4 pound) bacon

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

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Input: 2 shallots, peeled and finely chopped

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

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Input: 1 boneless 3 1/2-pound pork loin, trimmed

1 boneless 3$1/2-pound pork loin , trimmed

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

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Input: 1 1/2 teaspoons chopped thyme leaves


Input: Salt and freshly ground black pepper to taste

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

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Input: 1 cup (6 ounces) mixed dried, pitted fruit (for example, apples, prunes, apricots, pears)

1 cup ( 6 ounces ) mixed dried , pitted fruit ( for example , apples , prunes , apricots , pears )

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

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

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


Input: 2 teaspoons chopped sage leaves


Input: 1/2 cup brandy


Input: Pinch of sugar


Input: Minced chives for garnish


Input: 1/2 cup chilled unsalted butter, cut into chunks

1/2 cup chilled unsalted butter , cut into chunks

B-QTY B-UNIT B-COMMENT B-NAME I-NAME 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: 4 tablespoons melted clarified butter


Input: 2 leeks, washed and trimmed, white and tender green parts cut into 3-inch-long julienne strips

2 leeks , washed and trimmed , white and tender green parts cut into 3-inch-long julienne strips

B-QTY B-NAME B-COMMENT I-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

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Input: 4 5-ounce sea bass fillets

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


Input: Salt to taste


Input: 2 extra-large baking potatoes, peeled

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

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Input: 1 sprig thyme


Input: 1 tablespoon heavy cream


Input: 1/2 teaspoon caraway seeds


Input: 1 bottle Barolo wine


Input: 3 shallots, peeled and finely chopped

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

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Input: 1 tablespoon olive oil


Input: 1/2 pound fine noodles


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 butter


Input: 2 tablespoons olive oil


Input: 1 tablespoon finely chopped garlic


Input: 2 tablespoons finely chopped coriander or parsley

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

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Input: 1/4 teaspoon red-hot pepper flakes


Input: Salt and freshly ground pepper to taste

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

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Input: 1/2 pound snow peas


Input: 4 ripe plum tomatoes


Input: 1 1/4 pounds medium-sized shrimp, peeled and deveined

1$1/4 pounds medium-sized shrimp , peeled and deveined

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

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Input: 3 tablespoons fresh lemon juice


Input: 1 tablespoon grated fresh ginger


Input: 2 tablespoons black-currant vodka or other flavored vodka

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

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Input: 12 ounces beer, preferably a dark Mexican beer like Negra Modelo

12 ounces beer , preferably a dark Mexican beer like Negra Modelo

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

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


Input: 1 dash Maggi seasoning, optional

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds Yukon Gold or other all-purpose potatoes, peeled and cut into chunks

1$1/2 pounds Yukon Gold or other all-purpose potatoes , peeled and cut into chunks

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

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Input: Salt and pepper


Input: 2 tablespoons butter


Input: 1/4 cup milk, or as needed

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

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Input: Several sprigs fresh thyme


Input: 3 tablespoons extra virgin olive oil

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

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Input: 3 or 4 cloves crushed garlic

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

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Input: 1 1/2 pounds monkfish, in 1 or 2 pieces, trimmed

1$1/2 pounds monkfish , in 1 or 2 pieces , trimmed

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: 8 ounces flank steak


Input: 1 pound mushrooms


Input: 1 teaspoon olive oil


Input: 1 large clove garlic


Input: 1 tablespoon fresh oregano or 1 teaspoon dried

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

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Input: 12 ounces tiny new potatoes


Input: 12 ounces whole onion or 7 ounces chopped ready-cut (1 2/3 cups)

12 ounces whole onion or 7 ounces chopped ready-cut ( 1$2/3 cups )

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

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Input: 1 teaspoon olive oil


Input: 2 medium cloves garlic


Input: 1/2 to 1/3 cup nonfat or lowfat buttermilk

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

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Input: 1 cup frozen peas


Input: 2 pounds pork belly


Input: Kosher salt and ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ripe avocados


Input: 1 tablespoon canola oil


Input: 1/2 ripe red bell pepper or 1 small fresh serrano chili

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

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Input: Juice of 1/2 lemon, or to taste

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

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Input: 1 bunch cilantro


Input: 1 large white onion


Input: Corn tortillas


Input: 1/2 lime, preferably a Key lime

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

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Input: Coarse salt


Input: 2 dashes Worcestershire sauce


Input: 1 dash soy sauce


Input: 1 dash Tabasco sauce


Input: 1 pinch black pepper


Input: 1 teaspoon Dijon mustard


Input: 1/2 cup dry red wine


Input: 1 tablespoon reduced-sodium soy sauce


Input: 1 large clove garlic


Input: 12 ounces pork tenderloin


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 slices bacon, diced


Input: 1 1/4 cups vegetable oil, or as needed

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

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Input: 1 large carrot, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium all-purpose potato, peeled and cut into 1/2-inch dice

1 medium all-purpose potato , peeled and cut into 1/2-inch dice

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

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Input: 4 large eggs, separated

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


Input: 1/2 cup all-purpose flour


Input: 2 dozen large asparagus stalks with tight, firm tips (about 1 1/2 pounds; 4 per person)

2 dozen large asparagus stalks with tight , firm tips ( about 1$1/2 pounds; 4 per person )

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

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


Input: 1/2 cup water


Input: 6 tablespoons unsalted butter


Input: 1/2 teaspoon salt


Input: 3/4 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely chopped parsley


Input: 6 pounds mussels (about 14 to the pound)

6 pounds mussels ( about 14 to the pound )

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

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Input: 1 medium-size onion (6 ounces), peeled and chopped coarse (1 1/2 cups)

1 medium-size onion ( 6 ounces ) , peeled and chopped coarse ( 1$1/2 cups )

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

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Input: 3 ripe tomatoes (about 1 pound), cut in half, seeds and juice pressed out and flesh cut into 1/2-inch cubes (3 cups)

3 ripe tomatoes ( about 1 pound ) , cut in half , seeds and juice pressed out and flesh cut into 1/2-inch cubes ( 3 cups )

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

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

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


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: 1/8 teaspoon salt


Input: 1/2 cup fine-ground polenta


Input: 2 cups no-salt-added chicken stock


Input: 3 tablespoons sharp blue cheese


Input: 1/2 cup reduced-fat ricotta


Input: 2 cups corn kernels (about three ears)

2 cups corn kernels ( about three ears )

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

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Input: 1/2 pound (scant) fresh Montasio, cut in 1/4-inch cubes (see note)

1/2 pound ( scant ) fresh Montasio , cut in 1/4-inch cubes ( see note )

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

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Input: 1/2 cup onion, finely chopped

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

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Input: 1 pound potato, peeled and thinly sliced

1 pound potato , peeled and thinly sliced

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

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Input: 1/2 cup (heaping) finely diced speck or pancetta (smoked bacon)

1/2 cup ( heaping ) finely diced speck or pancetta ( smoked bacon )

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

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Input: 1/2 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 4 cups chicken stock, preferably homemade

4 cups chicken stock , preferably homemade

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

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Input: 2 bay leaves


Input: 2 cups extra-long-grain white rice


Input: 1/2 teaspoon dried thyme


Input: 1 tablespoon canola oil


Input: 2 medium-size onions (8 ounces total), peeled and chopped (1 1/2 cups)

2 medium-size onions ( 8 ounces total ) , peeled and chopped ( 1$1/2 cups )

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

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Input: 1/2 cup coarsely chopped coriander (cilantro)

1/2 cup coarsely chopped coriander ( cilantro )

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

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Input: 6 cloves garlic, peeled, crushed and chopped fine (about 1 1/2 tablespoons)

6 cloves garlic , peeled , crushed and chopped fine ( about 1$1/2 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 I-COMMENT I-COMMENT

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


Input: 1 tablespoon unsalted butter


Input: 1 1/2 tablespoons canola oil


Input: 1 1/2 tablespoons dark sesame oil


Input: 1 1/2 tablespoons Chinese oyster sauce


Input: 1 tablespoon hot Chinese chili sauce (more or less, depending on your tolerance for spicy food)

1 tablespoon hot Chinese chili sauce ( more or less , depending on your tolerance for spicy food )

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

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


Input: 4 large fresh poblano peppers


Input: 1 large tomato, chopped

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


Input: 1 teaspoon garlic powder


Input: 1/4 cup finely chopped onion


Input: 8 ounces lean ground beef


Input: Salt and freshly ground white pepper to taste

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

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Input: 2 tablespoons minced shallots


Input: 3/4 pound skinless tuna fillets, cut into 1/2-inch cubes

3/4 pound skinless tuna fillets , cut into 1/2-inch cubes

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

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Input: 3/4 pound bay scallops or quartered sea scallops

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

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Input: 1 tablespoon vegetable oil


Input: 2 oranges, sectioned neatly and trimmed of the tough membranes

2 oranges , sectioned neatly and trimmed of the tough membranes

B-QTY B-NAME O B-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


Input: 2 heads Belgian endive


Input: 1 head of arugula


Input: 1 head of bibb


Input: 1 head each of different lettuces, such as radicchio, bibb and arugula

1 head each of different lettuces , such as radicchio , bibb and arugula

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

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Input: 2 tablespoons orange zest, cut into 1-inch strips

2 tablespoons orange zest , cut into 1-inch strips

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

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Input: 1 tablespoon minced fresh coriander


Input: Salt and freshly ground white pepper to taste

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

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Input: 1 tablespoon red-wine vinegar


Input: 1/3 cup olive oil


Input: 2 tablespoons freshly squeezed lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons Dijon-style mustard


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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups homemade or good-quality canned chicken stock

1$1/2 cups homemade or good-quality canned chicken stock

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

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Input: 2 whole cloves


Input: 1 cup dry white wine


Input: 1/2 cup fish stock, approximately (see recipe)

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

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NoPAREN NoPAREN YesPAREN YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/3 cup chopped scallions


Input: 1 tablespoon unsalted butter


Input: 1 tablespoon olive oil


Input: 2 tablespoons minced shallots


Input: 3 tablespoons minced onions


Input: 2 sprigs thyme, or a pinch of dried thyme

2 sprigs thyme , or a pinch of dried thyme

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

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Input: 3/4 pound plum tomatoes, cubed, about 1 3/4 cups

3/4 pound plum tomatoes , cubed , about 1$3/4 cups

B-QTY B-UNIT B-NAME I-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


Input: 1/2 teaspoon minced garlic


Input: 1 bay leaf


Input: 1 pound medium-sized shrimp, shelled, deveined and chilled

1 pound medium-sized shrimp , shelled , deveined and chilled

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon Tabasco sauce


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

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Input: 1/3 cup chopped scallions


Input: 1 medium-sized head of green or Savoy cabbage, cored and trimmed of loose outer leaves

1 medium-sized head of green or Savoy cabbage , cored and trimmed of loose outer leaves

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


Input: 4 egg whites


Input: 1 egg yolk


Input: 1 teaspoon freshly grated ginger


Input: 1/2 pound skinless salmon fillet


Input: 1 pound monkfish fillet, cut into bite-sized cubes

1 pound monkfish fillet , cut into bite-sized cubes

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

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Input: 3/4 pound medium-sized shrimp, shelled and deveined

3/4 pound medium-sized shrimp , shelled and deveined

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 dried shiitake mushrooms (or mushrooms of your choice), stemmed, rinsed and soaked for 30 minutes

10 dried shiitake mushrooms ( or mushrooms of your choice ) , stemmed , rinsed and soaked for 30 minutes

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

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

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


Input: 1 cup dry white wine


Input: 8 cups fish stock (see recipe)

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

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Input: 1/8 teaspoon loosely packed saffron threads

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup thinly sliced carrots


Input: 1 cup finely chopped celery


Input: 2 ounces fresh angel hair pasta or cellophane noodles, cut into 2-inch lengths

2 ounces fresh angel hair pasta or cellophane noodles , cut into 2-inch lengths

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

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


Input: 8 cups water


Input: 1 cup dry white wine


Input: 3 dozen mussels, well cleaned

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

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Input: 1 tablespoon minced shallots


Input: Bones and head from 1 flounder, sole or other nonoily fish, gills removed

Bones and head from 1 flounder , sole or other nonoily fish , gills removed

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

YesCAP 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: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup Italian extra virgin olive oil

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 ounces Parmigiano-Reggiano, grated


Input: 3 cloves garlic


Input: 4 cups ice cubes


Input: 1 large bunch basil


Input: 2 lemons, cut into eighths

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper to taste

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


Input: 1 pound eggplant, zucchini or baby pattypan squash, cut into 1-inch pieces

1 pound eggplant , zucchini or baby pattypan squash , cut into 1-inch pieces

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

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

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


Input: Several sprigs fresh rosemary


Input: 2 bell peppers, preferably one each red and yellow, cut into 2-inch sections

2 bell peppers , preferably one each red and yellow , cut into 2-inch sections

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 I-COMMENT I-COMMENT

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

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


Input: 1 pound sweet or hot Italian sausage (optional), cut into 1- to 2-inch lengths

1 pound sweet or hot Italian sausage ( optional ) , cut into 1- to 2-inch lengths

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

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

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


Input: 10 ounces small potatoes, quartered

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon grated lemon zest


Input: 8 chicken thighs, boned and skinned, small thighs cut in half, larger ones in thirds or quarters

8 chicken thighs , boned and skinned , small thighs cut in half , larger ones in thirds or quarters

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

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

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

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


Input: 1/2 cup coarsely chopped herbs


Input: 6 ounces greens, preferably baby spinach

6 ounces greens , preferably baby spinach

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: 5 tablespoons herbaceous extra virgin olive oil

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: 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-pound hanger steak, trimmed and divided in two

1 1-pound hanger steak , trimmed and divided in two

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons Worcestershire sauce


Input: 2 tablespoons soy sauce


Input: 2 tablespoons Thai fish sauce


Input: 2 tablespoons maple syrup


Input: 2 teaspoons apple cider vinegar


Input: 1/2 teaspoon sugar


Input: 1/4 teaspoon sesame oil


Input: 1 cup no-salt-added beef stock


Input: 2 medium-size Kirby cucumbers


Input: 1 teaspoon chopped or grated fresh or frozen ginger

B-QTY B-UNIT B-COMMENT O I-COMMENT 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: 8 ounces rice noodles


Input: 1 tablespoon cornstarch


Input: 1 teaspoon ground cumin


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

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon ground coriander


Input: 8 ounces flank steak


Input: 1 teaspoon canola oil


Input: 3 large leeks


Input: 8 ounces peeled baby carrots


Input: 1 1-inch piece fresh or frozen ginger

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1-pound can chick peas, drained

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large clove garlic


Input: 2 cinnamon sticks


Input: 1/2 teaspoon ground turmeric


Input: 4 tablespoons butter or olive oil, or a combination

4 tablespoons butter or olive oil , or a combination

B-QTY B-UNIT B-NAME O I-COMMENT 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: 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: 17 cups cold water


Input: 2 ripe tomatoes, peeled and quartered (canned tomatoes may be substituted)

2 ripe tomatoes , peeled and quartered ( canned tomatoes may be substituted )

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

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

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


Input: Large pinch saffron


Input: 2 large onions, cut in eighths

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon ground ginger


Input: 2 1/2 pounds lamb shoulder, neck or shanks with bones, cut in chunks

2$1/2 pounds lamb shoulder , neck or shanks with bones , cut in chunks

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

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 1/2 pounds skinless white fillet, like cod, halibut, hake, whiting, red snapper or sea bass

1$1/2 pounds skinless white fillet , like cod , halibut , hake , whiting , red snapper or sea bass

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

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

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

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


Input: Salt and pepper


Input: 1 or 2 cloves garlic, peeled and lightly smashed

1 or 2 cloves garlic , peeled and lightly smashed

B-QTY O B-RANGE_END B-UNIT B-NAME O 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 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 medium bunch kale, collards or other greens, about a pound

1 medium bunch kale , collards or other greens , about a pound

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

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

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


Input: 1/2 cup dry white wine (or water)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Coarse sea salt or kosher salt and freshly ground black pepper, to taste

Coarse sea salt or kosher salt and freshly ground black pepper , to taste

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

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

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


Input: 1/4 cup capers, rinsed


Input: 6 eggs, hard-cooked, peeled and sliced

6 eggs , hard-cooked , peeled and sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 1/2 lemon


Input: 2 bay leaves


Input: 1/2 teaspoon coarse sea salt or kosher salt

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME 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 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup white wine


Input: 1/2 teaspoon crushed red pepper flakes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 large Yukon Gold potatoes, peeled and sliced 1/2-inch thick

3 large Yukon Gold potatoes , peeled and sliced 1/2-inch thick

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

NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 smashed and peeled garlic cloves

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

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: 2 tablespoons sugar


Input: 1 cup white wine vinegar


Input: 2 small red onions, halved and sliced into half moons

2 small red onions , halved and sliced into half moons

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 garlic cloves, thinly sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


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: 1 tablespoon sugar


Input: 1/2 tablespoon unsalted butter


Input: 1 tablespoon brandy


Input: 9 fresh sardines, cleaned but left whole

9 fresh sardines , cleaned but left whole

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: Kosher salt


Input: 3 large fresh apricots, pitted and halved

3 large fresh apricots , pitted and halved

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 tablespoon minced chives


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


Input: 3/4 cup couscous


Input: 1 cup well-seasoned chicken stock


Input: 1 tablespoon extra-virgin olive oil


Input: 2 scallions, finely chopped


Input: Generous pinch chili powder


Input: 1 tablespoon Grand Marnier


Input: 2-3 ounces bourbon or rye whiskey

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 slice half orange


Input: 1 lemon twist


Input: 1 maraschino cherry


Input: 1 teaspoon superfine sugar or 2 tablespoons simple syrup

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: 4 dashes Angostura bitters


Input: 9 tablespoons unsalted butter, melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup milk, warmed


Input: 1/2 cup all-purpose flour


Input: 1 tablespoon sugar


Input: 1/4 teaspoon salt


Input: 1 teaspoon pure vanilla extract


Input: 2 large egg whites


Input: Powdered sugar


Input: Ice cream (optional)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup milk, warmed


Input: 1 packet dry yeast


Input: 3 large eggs


Input: 1/2 cup sugar


Input: 3/4 teaspoon salt


Input: 2 teaspoons pure vanilla extract


Input: 2 2/3 cups all-purpose flour


Input: 2/3 cup créme fraîche or heavy cream

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 stick unsalted butter, melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon kirsch (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Powdered sugar


Input: 1 chicken (3 1/2 to 4 pounds), preferably free-range

1 chicken ( 3$1/2 to 4 pounds ) , preferably free-range

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

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons honey


Input: 1 tablespoon soy sauce


Input: 1/2 teaspoon Tabasco sauce


Input: 2 tablespoons peanut oil


Input: 1 large onion (10 ounces), peeled and coarsely chopped (1 3/4 cups)

1 large onion ( 10 ounces ) , peeled and coarsely chopped ( 1$3/4 cups )

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

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

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


Input: 3/4 pound carrots (about 6 medium size), peeled and cut into sticks 2 inches long and 1/2-inch thick (2 1/2 cups)

3/4 pound carrots ( about 6 medium size ) , peeled and cut into sticks 2 inches long and 1/2-inch thick ( 2$1/2 cups )

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

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

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


Input: 1/4 teaspoon Italian seasoning


Input: 3/4 teaspoon salt


Input: 1/8 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 package (10 ounces) frozen petite or tiny peas

1 package ( 10 ounces ) frozen petite or tiny peas

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon unsalted butter


Input: Juice of 1 lemon


Input: Freshly ground black pepper


Input: Pinch ground sage


Input: 3/4 pound boneless and skinless chicken breast

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 tablespoon extra-virgin olive oil


Input: 6 ounces plum tomatoes, finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons orange marmalade


Input: 1/2 cup orange sections from a second navel orange

B-QTY B-UNIT B-NAME 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: 3 teaspoons grated orange zest from the navel orange

B-QTY B-UNIT B-COMMENT B-NAME B-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: 4 ounces fresh horseradish, grated

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon white vinegar


Input: 4 tablespoons heavy cream


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 butter


Input: 1 tablespoon butter


Input: 1/3 cup orange juice with pulp, all from 1 large naval orange

1/3 cup orange juice with pulp , all from 1 large naval orange

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

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

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


Input: 1/3 cup sugar, plus 3 tablespoons

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 eggs, separated


Input: 2 teaspoons black peppercorns, crushed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons vegetable oil


Input: 1 1/2 pounds top round of beef, about 1 1/2 inches thick

1$1/2 pounds top round of beef , about 1$1/2 inches thick

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground 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 chopped shallot (1 shallot)

1 tablespoon chopped shallot ( 1 shallot )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 clove garlic, peeled


Input: 2 pounds asparagus, trimmed to about 6-inch lengths and peeled

2 pounds asparagus , trimmed to about 6-inch lengths and peeled

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 butter


Input: 2 plum tomatoes


Input: 1 tablespoon butter


Input: Salt and pepper to taste

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


Input: 2 tablespoons corn oil


Input: 1 1/2 pounds yellow gold potatoes


Input: 3 cups chicken stock, fresh or canned

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup plain yogurt


Input: 1 golden delicious apple


Input: 1 bunch fresh mint leaves


Input: 2 cloves garlic, peeled and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons curry powder


Input: Salt to taste


Input: 2 medium zucchini, trimmed and cut into 1/8-inch rounds, about 3 cups

2 medium zucchini , trimmed and cut into 1/8-inch rounds , about 3 cups

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

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

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


Input: 5 Granny Smith apples, peeled, cored and thinly sliced

5 Granny Smith apples , peeled , cored and thinly sliced

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

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Input: 1 1/2 teaspoons cinnamon


Input: 4 tablespoons confectioners' sugar


Input: 1 tablespoon butter


Input: 1 cup sliced onion (1 medium white onion)

1 cup sliced onion ( 1 medium white onion )

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Input: 1/2 cup chopped walnuts


Input: 2/3 cup apricot marmalade


Input: 2 cups flour, or more as needed

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Input: 1 teaspoon baking powder


Input: 1/2 cup sugar


Input: 4 thinly sliced, peeled carrots

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Input: 4 thinly sliced celery stalks


Input: Salt and freshly ground black pepper

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Input: 3 large eggs


Input: 6 large Idaho potatoes, peeled and grated

6 large Idaho potatoes , peeled and grated

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Input: Salt and freshly ground black pepper

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Input: Vegetable oil


Input: 1/2 pound (2 sticks) margarine

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Input: 2 large eggs


Input: 2 marrow-bone ends


Input: 1 bunch dill


Input: 1 zucchini, trimmed, in chunks

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Input: 1 bunch parsley


Input: 5 garlic cloves, peeled


Input: 1 leek, white and light green parts only, halved lengthwise and washed

1 leek , white and light green parts only , halved lengthwise and washed

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Input: 1 turnip, peeled, in chunks

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Input: 2 parsley roots, peeled and halved

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Input: 1 onion, peeled and halved

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Input: 1 parsnip, peeled, in chunks

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Input: 4 celery stalks in large chunks

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Input: 5 carrots, peeled, in large chunks

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Input: 4 1/2 pounds chicken pieces


Input: 4 pounds flanken


Input: 1 beef shinbone with meat

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Input: 2 tablespoons olive oil


Input: 4 tablespoons grated Parmesan cheese


Input: 1 large garlic clove peeled and left whole

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Input: 1/4 cup chopped fresh basil or parsley

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Input: 1 loaf of French bread like a baguette

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Input: 1/2 cup light or heavy cream

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

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

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

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

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Input: 1 cup potatoes diced into cubes about 1/4 inch

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Input: Salt and freshly ground pepper to taste

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Input: 1 cup crushed canned tomatoes


Input: 1 bay leaf


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

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Input: 1 cup dry white wine


Input: 4 sprigs fresh thyme or 2 teaspoons dried

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

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Input: 1/4 teaspoon red pepper flakes


Input: 1/2 cup coarsely chopped leeks


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

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Input: 1/2 cup finely chopped fennel


Input: 2 teaspoons finely chopped garlic


Input: 2 tablespoons olive oil


Input: 1/2 cup finely chopped onions


Input: Finely snipped chives for garnish

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Input: 1 teaspoon fresh lemon juice


Input: 1/4 teaspoon cayenne pepper


Input: Salt and freshly ground white pepper

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Input: 1 teaspoon sugar


Input: 1 teaspoon salt


Input: 1/4 teaspoon cayenne pepper


Input: 1 dozen medium eggs


Input: 1/4 cup mayonnaise


Input: 1/4 cup Dijon mustard