Input: 1 pound unsalted butter, cut into pieces, at room temperature

1 pound unsalted butter , cut into pieces , at room temperature

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Input: 1 teaspoon vegetable oil


Input: 6 extra-large egg whites (1 scant cup), at room temperature

6 extra-large egg whites ( 1 scant cup ) , at room temperature

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

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Input: 4 tablespoons unsalted butter, melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 sheets phyllo


Input: 6 tablespoons toasted bread crumbs


Input: Confectioners' sugar for dusting


Input: 3 whole Brazil nuts, for garnish

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

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Input: 1 cup heavy cream, lightly whipped, for garnish

1 cup heavy cream , lightly whipped , for garnish

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

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Input: 6 extra-large egg whites (1 scant cup), at room temperature

6 extra-large egg whites ( 1 scant cup ) , at room temperature

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

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Input: Pinch of cream of tartar


Input: 1/2 cup sugar


Input: 1/2 teaspoon salt


Input: 1 pound Brazil nuts, coarsely chopped

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Input: 2 tablespoons lemon juice


Input: Zest of 1 lemon, minced

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Input: 1/2 teaspoon ground cloves


Input: 1 1/2 teaspoons cinnamon


Input: 3/4 cup firmly packed dark brown sugar

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Input: 2 tablespoons unsalted butter


Input: 1 large Granny Smith apple, peeled, cored and finely chopped

1 large Granny Smith apple , peeled , cored and finely chopped

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Input: 1/3 cup dark rum


Input: 1/2 cup chopped apricots


Input: 6 small handfuls of mesclun greens

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Input: 1/2 cup golden raisins


Input: 2 teaspoons ground black pepper


Input: 2 tablespoons kosher salt


Input: Salt


Input: 1/3 cup olive oil


Input: 4 large green tomatoes (see note)

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

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Input: 1 1/2 cups buttermilk


Input: Vegetable oil


Input: 2 cups corn flour or fine corn meal

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

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Input: Lime wedges


Input: 2 tablespoons Old Bay seasoning


Input: Dash of Tabasco or other hot sauce

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

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Input: Juice of 1 lemon


Input: Salt and freshly ground black pepper

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

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Input: 36 medium shrimp (about 1 pound)

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

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Input: 1 1/2 teaspoons fresh lemon juice


Input: 1 1/2 pounds peeled winter squash, like butternut or firm pumpkin, cut into 1-inch cubes

1$1/2 pounds peeled winter squash , like butternut or firm pumpkin , cut into 1-inch cubes

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

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Input: 1 cup chopped tomatoes (canned are fine), optional

1 cup chopped tomatoes ( canned are fine ) , optional

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: Salt and pepper to taste

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


Input: 1 tablespoon curry powder, or to taste

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Input: 1 large onion, peeled

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


Input: 5 cloves garlic, peeled


Input: 1 dried chili, or 1 teaspoon dried red chili flakes, or to taste

1 dried chili , or 1 teaspoon dried red chili flakes , or to taste

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

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Input: 2 tablespoons neutral oil, like grapeseed, corn or canola

2 tablespoons neutral oil , like grapeseed , corn or canola

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: Minced scallions, chives or cilantro for garnish, optional

Minced scallions , chives or cilantro for garnish , optional

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Input: 2 tablespoons soy sauce


Input: 1 cup any stock


Input: 1 pound peeled winter squash, julienned

1 pound peeled winter squash , julienned

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

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Input: 2 tablespoons minced ginger


Input: 1/4 cup chopped scallions


Input: 1 pound pork shoulder, cut into thin bite-size pieces or shredded

1 pound pork shoulder , cut into thin bite-size pieces or shredded

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

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Input: 4 tablespoons peanut or neutral oil, like grapeseed or corn

4 tablespoons peanut or neutral oil , like grapeseed or corn

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Input: Flour for dusting


Input: 2 tablespoons balsamic or sherry vinegar

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Input: 1 1/2 pounds cod fillet, in 2 or 4 pieces

1$1/2 pounds cod fillet , in 2 or 4 pieces

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

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Input: Salt and freshly ground black pepper

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

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Input: 2 tablespoons olive or vegetable oil

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

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Input: 24 orange sections with membranes removed

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

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Input: 2 tablespoons chopped shallots


Input: 4 sprigs fresh lemon thyme, leaves only, or 1/2 teaspoon dried thyme

4 sprigs fresh lemon thyme , leaves only , or 1/2 teaspoon dried thyme

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

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Input: 1 tablespoon lemon juice


Input: 3 tablespoons lemon-flavored vodka, like Absolut Citron

3 tablespoons lemon-flavored vodka , like Absolut Citron

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

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Input: 2 tablespoons soft butter


Input: 4 sprigs fresh basil or parsley for garnishing

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

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Input: 8 tablespoons butter


Input: 1 1/2 pounds winter squash (preferably butternut) or sweet potato, peeled and cut into 1/4-inch-thick slices

1$1/2 pounds winter squash ( preferably butternut ) or sweet potato , peeled and cut into 1/4-inch-thick slices

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

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Input: 1/2 cup all-purpose flour for dredging

B-QTY B-UNIT B-NAME I-NAME B-COMMENT I-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: 1/2 teaspoon minced fresh rosemary


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

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Input: Freshly ground pepper to taste

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


Input: 4 rainbow trout, about 1/2 pound each, butterflied, with bones, heads and tails removed

4 rainbow trout , about 1/2 pound each , butterflied , with bones , heads and tails removed

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

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Input: 1/4 cup milk


Input: 1/2 teaspoon fresh lemon juice


Input: 4 very small drops orange oil

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

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Input: 1/8 teaspoon hot chili oil


Input: 2 teaspoons olive oil


Input: 1 teaspoon salt


Input: Freshly ground pepper to taste

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


Input: 1 cup corn juice (see recipe)

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

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Input: 1/2 teaspoon olive oil


Input: 1 teaspoon fresh lime juice


Input: 4 teaspoons finely chopped fresh cilantro

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

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Input: 1 teaspoon seeded and minced jalapeno

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

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Input: 1 teaspoon salt


Input: Freshly ground pepper to taste

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


Input: 1 cup corn juice (see recipe)

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Input: 1 teaspoon fresh lemon juice


Input: 2 teaspoons chopped fresh rosemary


Input: 2 teaspoons walnut oil


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

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Input: Freshly ground pepper to taste

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


Input: 5 medium ears of corn


Input: 1 cup corn juice (see recipe)

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Input: 1 teaspoon fresh lemon juice


Input: 1 teaspoon olive oil


Input: 1 teaspoon minced parsley


Input: 2 teaspoons minced fresh thyme


Input: 1/2 teaspoon olive oil


Input: 1 cup carrot juice (see recipe)

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

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Input: 1/2 teaspoon salt


Input: Freshly ground pepper to taste

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


Input: 2 teaspoons chopped fresh cilantro


Input: 1 1/2 teaspoons minced fresh ginger


Input: 1 cup carrot juice (see recipe)

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

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Input: 1/2 teaspoon olive oil


Input: Freshly ground pepper to taste

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


Input: 1/2 teaspoon olive oil


Input: 1/2 teaspoon salt


Input: Freshly ground pepper to taste

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


Input: 6 large carrots, trimmed and peeled

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

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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 cup carrot juice (see recipe)

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Input: 1 teaspoon fresh lemon juice


Input: 1/2 teaspoon hulled cardamom seeds


Input: 2 teaspoons chopped scallions


Input: 4 teaspoons chopped fresh mint


Input: 4 teaspoons chopped fresh basil


Input: 1 cup tomato juice (see recipe)

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

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Input: Freshly ground pepper to taste

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


Input: 1/2 teaspoon salt


Input: 1/2 teaspoon olive oil


Input: 2 teaspoons finely chopped shallots


Input: 1 cup tomato juice (see recipe)

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

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Input: 2 teaspoons chopped fresh tarragon


Input: 1 teaspoon salt


Input: Freshly ground pepper to taste

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


Input: 2 teaspoons gin, optional


Input: 1/8 teaspoon salt


Input: Freshly ground black pepper


Input: 4 whole wheat no-fat tortillas, if available, or white-flour tortillas

4 whole wheat no-fat tortillas , if available , or white-flour tortillas

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

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Input: 2 teaspoons fresh lemon juice


Input: 2 teaspoons chopped Italian parsley


Input: 2 teaspoons finely grated fresh horseradish

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

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Input: 1 cup tomato juice (see recipe)

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

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Input: 2 teaspoons chopped scallions


Input: 2 teaspoons chopped fresh basil


Input: Freshly ground pepper to taste

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


Input: 1/2 teaspoon salt


Input: 2 tablespoons fresh orange juice


Input: 1/2 teaspoon grated lemon zest


Input: 1 cup tomato juice (see recipe)

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Input: 2 large tomatoes


Input: 1 head radicchio


Input: 1/4 cup olive oil


Input: 4 bulbs fresh fennel


Input: 1/2 teaspoon fresh black pepper


Input: 3 tablespoons fresh lemon juice


Input: 1/2 teaspoon salt


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 1-pound halibut steak, trimmed of skin and cartilage, cut into 1-inch chunks

1 1-pound halibut steak , trimmed of skin and cartilage , cut into 1-inch chunks

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

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Input: 1 cod fillet, about 12 ounces, cut into 1-inch chunks

1 cod fillet , about 12 ounces , cut into 1-inch chunks

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

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Input: 12 sea scallops


Input: 12 large shrimp, peeled and deveined

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Input: 1 large jalapeno pepper, seeded and minced

1 large jalapeno pepper , seeded and minced

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Input: 1 teaspoon grated orange zest


Input: 2 large fennel bulbs, trimmed and thinly sliced, green tops chopped

2 large fennel bulbs , trimmed and thinly sliced , green tops chopped

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

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Input: 1 small onion, peeled and finely chopped

1 small onion , peeled and finely chopped

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

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Input: 2 cups stale French bread cut into 1-inch cubes

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

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Input: 4 large cloves garlic, peeled and minced

4 large cloves garlic , peeled and minced

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Input: 3 teaspoons olive oil


Input: 2 cups white wine


Input: 2 1 1/4-pound lobsters, steamed, liquid reserved

2 1$1/4-pound lobsters , steamed , liquid reserved

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

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

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

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Input: 1/4 cup chicken broth, homemade or low-sodium canned

1/4 cup chicken broth , homemade or low-sodium canned

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Input: 3 medium-size fennel bulbs, trimmed and cut in half lengthwise, then across into 1/4-inch-thick slices

3 medium-size fennel bulbs , trimmed and cut in half lengthwise , then across into 1/4-inch-thick slices

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

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

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


Input: 1 rack of lamb, prepared by your butcher

1 rack of lamb , prepared by your butcher

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon freshly ground pepper, plus more to taste

1/2 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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons Dijon mustard


Input: 1 tablespoon fennel seeds, crushed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 cloves garlic, 2 cloves minced, 3 cloves thinly sliced

5 cloves garlic , 2 cloves minced , 3 cloves thinly sliced

B-QTY B-UNIT B-NAME B-COMMENT I-COMMENT B-UNIT I-COMMENT I-COMMENT I-COMMENT B-UNIT 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 teaspoons olive oil


Input: 4 teaspoons pitted and chopped green olives

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons olive oil


Input: 1/4 cup bread crumbs


Input: 6 ounces salt cod, soaked in water overnight (water changed several times), drained

6 ounces salt cod , soaked in water overnight ( water changed several times ) , drained

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

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

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


Input: Freshly ground pepper to taste

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


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: 8 cloves roasted garlic, peeled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups chicken broth, homemade or low-sodium canned

4 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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 small baking potatoes, peeled and cut into 1-inch chunks

2 small baking potatoes , peeled and cut into 1-inch chunks

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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 medium-size fennel bulbs, trimmed and cut into 1-inch chunks

4 medium-size fennel bulbs , trimmed and cut into 1-inch chunks

B-QTY B-COMMENT B-NAME B-UNIT 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: Freshly ground pepper to taste

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


Input: 4 tablespoons freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon olive oil


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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 medium-size fennel bulbs, trimmed and halved lengthwise

4 medium-size fennel bulbs , trimmed and halved lengthwise

B-QTY B-COMMENT B-NAME B-UNIT 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: Freshly ground pepper to taste

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


Input: 2 teaspoons salt


Input: 1 1/2 teaspoons extra-virgin olive oil


Input: 3 tablespoons fresh lemon juice


Input: 3 tablespoons fresh orange juice


Input: 1 small clove garlic, peeled and minced

1 small clove garlic , peeled and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon crushed red-pepper flakes


Input: 1 teaspoon grated orange zest


Input: 3/4 teaspoon ground cumin


Input: 2 tablespoons fennel seeds, crushed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 to 1/2 teaspoon hot-pepper flakes

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 medium-size fennel bulbs, trimmed and julienned, green tops reserved

3 medium-size fennel bulbs , trimmed and julienned , green tops reserved

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

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

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


Input: 1 tablespoon balsamic vinegar


Input: 1 large clove garlic


Input: 12 ounces ripe plum tomatoes


Input: Several sprigs cilantro to yield 3 tablespoons, chopped

Several sprigs cilantro to yield 3 tablespoons , chopped

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup nonfat yogurt


Input: Salsa (see recipe)

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 small avocado to yield 4 small slices

B-QTY O B-NAME B-COMMENT I-COMMENT I-COMMENT 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: 16 ounces whole yellow and red peppers or 14 ounces ready-cut chopped peppers (4 cups)

16 ounces whole yellow and red peppers or 14 ounces ready-cut chopped peppers ( 4 cups )

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

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


Input: 3 tablespoons grated Parmesan cheese


Input: 6 ounces flank steak


Input: 8 ounces whole onion or 7 ounces chopped ready-cut onion (1 2/3 cups)

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

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

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

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


Input: 2 tablespoons coarsely chopped basil or parsley

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon red-pepper flakes


Input: Pinch of freshly grated nutmeg


Input: 1 tablespoon olive oil


Input: Freshly ground pepper to taste

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


Input: 4 ripe plum tomatoes, about 3/4 pound

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 tablespoon butter


Input: 1/2 pound thin noodles


Input: Salt to taste


Input: 1/2 cup heavy cream


Input: 2 tablespoons finely chopped chives


Input: 1/4 cup dry sherry


Input: 1 teaspoon finely chopped garlic


Input: 1/2 cup finely chopped onions


Input: 1 tablespoon butter


Input: 1 tablespoon olive oil


Input: 2 ears fresh corn


Input: salt and freshly ground pepper to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large sweet red pepper


Input: Freshly ground black pepper


Input: 4 skinless, boneless chicken breasts, about 5 ounces each

4 skinless , boneless chicken breasts , about 5 ounces each

B-QTY B-COMMENT O I-COMMENT B-NAME I-NAME 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: 2 tablespoons olive oil


Input: 1 pound fresh angel-hair pasta


Input: 4 large shiitake mushrooms, stems discarded, caps julienned

4 large shiitake mushrooms , stems discarded , caps julienned

B-QTY B-COMMENT I-COMMENT B-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: 2 teaspoons minced garlic


Input: 1/4 pound Smithfield ham, thinly sliced and julienned

1/4 pound Smithfield ham , thinly sliced and julienned

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound lump crab meat


Input: 2 cups heavy cream


Input: 2 tablespoons minced parsley


Input: 1/2 medium-size red bell pepper, julienned

1/2 medium-size red bell pepper , julienned

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 medium-size yellow pepper, julienned

1/2 medium-size yellow pepper , julienned

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons butter


Input: 8 soft-shell crabs, cleaned

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


Input: 2 cups flour seasoned with salt and pepper

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: 8 slices ripe tomato


Input: 4 tablespoons clarified butter or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 leaves red-leaf lettuce, washed and thoroughly dried

4 leaves red-leaf lettuce , washed and thoroughly dried

B-QTY O 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: 1/4 cup sugar


Input: 2 cups mayonnaise, preferably homemade

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium-size red onion, diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 large eggs


Input: 3 egg yolks


Input: 1/2 cup sugar


Input: 1/3 cup all-purpose flour


Input: Whipped cream or coffee ice cream

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound Surrey or other smoky slab bacon, diced

1/4 pound Surrey or other smoky slab bacon , diced

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons Jack Daniel's whisky or other bourbon

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

NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup sugar


Input: Whipped cream


Input: 9 ounces bittersweet chocolate


Input: 11 tablespoons unsalted butter plus soft butter for greasing molds

B-QTY B-UNIT B-NAME I-NAME I-COMMENT I-COMMENT B-NAME 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 heavy cream


Input: 4 large eggs


Input: 4 large egg yolks


Input: 2 1/2 teaspoons grated orange rind


Input: 3 1/4 ounces Mexican chocolate, chopped (see note)

3$1/4 ounces Mexican chocolate , chopped ( see note )

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 3/4 ounces bittersweet chocolate, preferably Callebaut, chopped

4$3/4 ounces bittersweet chocolate , preferably Callebaut , chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup all-purpose flour plus flour for preparing molds

B-QTY B-UNIT B-NAME I-NAME I-COMMENT B-NAME 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 salt, plus more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 1/2 pound unsalted butter plus softened butter for greasing mold

B-QTY B-UNIT B-NAME I-NAME I-COMMENT I-COMMENT B-NAME 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 1 1/2-pound lobsters, steamed, tail and claw meat removed and cut into 1/2-inch pieces

2 1$1/2-pound lobsters , steamed , tail and claw meat removed and cut into 1/2-inch pieces

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

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


Input: 4 cups trimmed and cleaned fiddleheads

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons olive oil


Input: 2 cups fresh morels, cleaned

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons shaved Parmesan cheese


Input: 4 cups trimmed and cleaned fiddleheads

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces pancetta, cut into 1/4-inch cubes

8 ounces pancetta , cut into 1/4-inch cubes

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: 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: 3/4 cup trimmed and cleaned fiddleheads, blanched until tender

3/4 cup trimmed and cleaned fiddleheads , blanched until tender

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 thick slices stale Italian bread, cut into 1/4-inch cubes

6 thick slices stale Italian bread , cut into 1/4-inch cubes

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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: Freshly ground pepper to taste

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


Input: 2 cloves garlic, peeled and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 1 cup trimmed and cleaned fiddleheads, steamed

1 cup trimmed and cleaned fiddleheads , steamed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large lettuce leaves, blanched

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 scallion stems, blanched

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


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

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

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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 carrots, peeled and cut into fine julienne and steamed

2 carrots , peeled and cut into fine julienne and steamed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup heavy cream


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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 flounder fillets, cut in half lengthwise

2 flounder fillets , cut in half lengthwise

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 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: 8 shiitake mushrooms, stemmed and cut into 1/4-inch slices

8 shiitake mushrooms , stemmed and cut into 1/4-inch slices

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup trimmed and cleaned fiddleheads

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup sherry


Input: 1 teaspoon unsalted butter


Input: 2 cloves garlic, peeled and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper to taste

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


Input: 2 tablespoons all-purpose flour


Input: 1 teaspoon salt


Input: 1 tablespoon chopped chives


Input: 3/4 cup cubed pancetta


Input: 4 small veal cutlets


Input: 1/4 cup pitted and sliced imported black olives

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup fresh lemon juice


Input: 1 tablespoon olive oil


Input: 4 teaspoons chopped parsley


Input: Freshly ground pepper to taste

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


Input: 2 cups trimmed and cleaned fiddleheads

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon salt


Input: 3 tablespoons rice wine vinegar


Input: 1 cup diced red onion


Input: 1 cup trimmed and cleaned fiddleheads, blanched until tender

1 cup trimmed and cleaned fiddleheads , blanched until tender

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 1 pound cooked shrimp


Input: 1 15-ounce can white beans, drained and rinsed

1 15-ounce can white beans , drained and rinsed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups trimmed and cleaned fiddleheads

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons lemon oil


Input: 1 cup water


Input: 1 cup trimmed and roughly chopped scallions, optional

1 cup trimmed and roughly chopped scallions , optional

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Chopped fresh cilantro leaves for garnish, optional

Chopped fresh cilantro leaves for garnish , optional

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon soy sauce


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: Peanut or neutral oil, like grapeseed or corn, to film the bottom of the skillet

Peanut or neutral oil , like grapeseed or corn , to film the bottom of the skillet

B-COMMENT O I-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT O I-COMMENT I-COMMENT O 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: 1 tablespoon chopped garlic


Input: 1 1/2 pounds lamb shoulder


Input: 1 tablespoon cumin seeds


Input: 1/2 teaspoon crushed red chile flakes, or to taste

1/2 teaspoon crushed red chile flakes , or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon chopped mixed herbs, such as parsley, tarragon, thyme and chervil

1 tablespoon chopped mixed herbs , such as parsley , tarragon , thyme and chervil

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

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


Input: 1 handful arugula


Input: 1 bunch lettuce, cored and torn into pieces

1 bunch lettuce , cored and torn into pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon Dijon mustard


Input: 2 tablespoons red-wine vinegar


Input: Meat from 1 roasted chicken or scraps of leftover chicken, torn into bite-size pieces

Meat from 1 roasted chicken or scraps of leftover chicken , torn into bite-size pieces

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

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

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


Input: 3 small shallots (unpeeled)

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

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup plus 1 tablespoon olive oil, plus more for roasting

1/4 cup plus 1 tablespoon olive oil , plus more for roasting

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

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 pound parsnips


Input: 1 pound boiling or all-purpose potatoes, such as Yukon Gold

1 pound boiling or all-purpose potatoes , such as Yukon Gold

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bunch dandelion greens or frisèe

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Chives, snipped, optional

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


Input: 4 large eggs


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 shallot, minced


Input: 1 tablespoon apple cider vinegar


Input: 1 6-ounce log of goat cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 slices good-quality bacon, cut crosswise into thin strips

4 slices good-quality bacon , cut crosswise into thin strips

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 head lettuce, cored and torn into pieces, or mesclun mix

1 head lettuce , cored and torn into pieces , or mesclun mix

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 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 apple, cored and quartered

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Finely grated zest of half an orange, optional

Finely grated zest of half an orange , optional

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon apple cider (or raspberry, pear or other fruity) vinegar

1 tablespoon apple cider ( or raspberry , pear or other fruity ) vinegar

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


Input: Finely ground coffee for garnish

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


Input: 1/2 cup pepitas (shelled pumpkin seeds)

1/2 cup pepitas ( shelled pumpkin seeds )

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: 1/2 teaspoon olive oil


Input: 1/4 teaspoon salt


Input: 1/3 cup dried cranberries, chopped if desired

1/3 cup dried cranberries , chopped if desired

O 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: 3 egg yolks


Input: 4 egg whites, at room temperature

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Confectioners' sugar for garnish


Input: 1 tablespoon soft unsalted butter


Input: 1/2 cup hot brewed espresso


Input: 1 teaspoon ground cardamom


Input: 1 cup less 2 tablespoons sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons unsalted butter, melted and cooled

4 tablespoons unsalted butter , melted and cooled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons peanut oil


Input: 1 whole star anise


Input: 1 1/2 pounds boneless lamb loin cut in 12 noisettes

1$1/2 pounds boneless lamb loin cut in 12 noisettes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons peanut oil


Input: 1 tablespoon soft unsalted butter


Input: 1/2 teaspoon each ground cinnamon, cardamom, turmeric and cumin

1/2 teaspoon each ground cinnamon , cardamom , turmeric and cumin

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon each dried thyme, rosemary and bay leaf

1/2 teaspoon each dried thyme , rosemary and bay leaf

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup lamb or beef stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 to 2 teaspoons black miso paste (soybean paste)

1$1/2 to 2 teaspoons black miso paste ( soybean paste )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup dry white wine


Input: 1/2 teaspoon minced garlic


Input: 1/2 teaspoon minced fresh ginger


Input: 1 tablespoon Oriental sesame oil


Input: 20 coriander leaves, cut in slivers

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 lemon, peeled, seeded and diced fine

1/2 lemon , peeled , seeded and diced fine

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 20 coriander leaves, cut in slivers

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: 4 six-ounce fillets of black bass, with skin

4 six-ounce fillets of black bass , with skin

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 lemon, peeled, seeded and diced fine

1/2 lemon , peeled , seeded and diced fine

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 scallions, split lengthwise


Input: 1 whole ripe tomato


Input: 1 1 1/2-inch piece of fresh ginger, peeled and sliced

1 1$1/2-inch piece of fresh ginger , peeled and sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups of water


Input: Salt to taste


Input: 1 sprig each fresh dill, basil and mint

1 sprig each fresh dill , basil and mint

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 bay leaf, crumbled


Input: 1 ripe tomato, coarsely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon coriander seeds


Input: 1/2 teaspoon fennel seeds


Input: 1/2 teaspoon whole white peppercorns


Input: 1 medium onion, coarsely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 rib celery, coarsely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup Champagne vinegar


Input: 1 medium carrot, coarsely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium leek, coarsely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and cayenne pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups dry white wine


Input: 1/2 tablespoon chopped fresh mint leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 24 medium to large shrimp (about 1 pound), peeled and deveined

24 medium to large shrimp ( about 1 pound ) , peeled and deveined

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

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

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


Input: 1/2 tablespoon chopped fresh coriander leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon minced Thai bird peppers, or to taste

1/4 teaspoon minced Thai bird peppers , or to taste

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons fresh lime juice


Input: 2 1/2 tablespoons butter


Input: 3 keffir lime leaves, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups carrot juice


Input: 1/2 carrot, peeled and diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups water


Input: 1 tablespoon fresh coriander leaves


Input: 2 sun-dried tomatoes, minced


Input: 2 teaspoons grated ginger


Input: 1 cup dry white wine, or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds littleneck clams (about 3 dozen), scrubbed

2 pounds littleneck clams ( about 3 dozen ) , scrubbed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 2 small cloves garlic, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium-size shallot, peeled and minced

1 medium-size shallot , peeled and minced

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 tablespoon olive oil


Input: 2 tablespoons toasted pine nuts


Input: 2 tablespoons Chinese fermented black beans

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper


Input: 8 branches fresh thyme, leaves stripped off

8 branches fresh thyme , leaves stripped off

B-QTY O 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: Grated zest of 1/2 lemon

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


Input: 3 tablespoons minced fresh basil


Input: 1 pound ripe plum tomatoes, peeled and chopped fine

1 pound ripe plum tomatoes , peeled and chopped fine

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large red bell pepper, cut in eighths lengthwise, seeds and ribs removed

1 large red bell pepper , cut in eighths lengthwise , seeds and ribs removed

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

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

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


Input: 1 large onion, sliced 1/2-inch thick

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: 4 to 5 tablespoons fruity extra virgin olive oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large cloves garlic, peeled and sliced

4 large cloves garlic , peeled and sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: 2 medium-size zucchini (about 6 ounces each), trimmed

2 medium-size zucchini ( about 6 ounces each ) , trimmed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 medium-size eggplant (about 1 pound), sliced 1/2-inch thick

1 medium-size eggplant ( about 1 pound ) , sliced 1/2-inch thick

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

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

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


Input: 2 teaspoons toasted cumin seeds


Input: 1/2 teaspoon chili powder


Input: 5 cups water


Input: 1 1/2 cups cornmeal


Input: Large pinch ground nutmeg


Input: 1/2 cup dry bread crumbs


Input: 1/4 teaspoon ground cinnamon


Input: 4 teaspoons salt


Input: Freshly ground pepper to taste

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


Input: 3 scallions, green part only, thinly sliced

3 scallions , green part only , thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups pumpkin puree


Input: Shredded meat from 1 smoked ham hock, trimmed of fat

Shredded meat from 1 smoked ham hock , trimmed of fat

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups corn kernels


Input: 4 poblano peppers, roasted, seeded and diced

4 poblano peppers , roasted , seeded and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cloves garlic, peeled and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small onion, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup fresh coriander leaves


Input: 2 teaspoons olive oil


Input: 1 pound shrimp


Input: 1/4 teaspoon red chili flakes


Input: 1 teaspoon canola oil


Input: 1 small pumpkin, peeled, seeded and diced

1 small pumpkin , peeled , seeded and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup chicken broth, homemade or low-sodium canned

1 cup chicken broth , homemade or low-sodium canned

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons minced marjoram


Input: 1/2 teaspoon salt


Input: 1 teaspoon freshly ground pepper


Input: 1/2 cup dried lima beans, soaked overnight and drained

1/2 cup dried lima beans , soaked overnight and drained

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 pureed tomatoes, strained

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup dried pinto beans, soaked overnight and drained

1/4 cup dried pinto beans , soaked overnight and drained

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: 1/4 cup dried kidney beans, soaked overnight and drained

1/4 cup dried kidney beans , soaked overnight and drained

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: 1/4 cup dried black beans, soaked overnight and drained

1/4 cup dried black beans , soaked overnight and drained

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

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Input: 1/2 cup stone-ground cornmeal


Input: 1 cup pumpkin puree


Input: 1/4 cup minced sage leaves


Input: 1 tablespoon, plus 1 teaspoon, canola oil

1 tablespoon , plus 1 teaspoon , canola oil

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

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: 2 magrets of duck, about 12 ounces each

2 magrets of duck , about 12 ounces each

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

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Input: 4 shallots, peeled and minced

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

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Input: 1/2 cup red wine


Input: 1 vanilla bean, sliced in half lengthwise

1 vanilla bean , sliced in half lengthwise

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

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Input: 1 clove


Input: 1/4 cup grated ginger


Input: 3/4 cup minced parsley leaves


Input: 1/4 cup minced coriander leaves


Input: 1 teaspoon freshly ground pepper


Input: 1 cup uncooked Basmati rice


Input: 1 large pumpkin, about 5 pounds, cleaned

1 large pumpkin , about 5 pounds , cleaned

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

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Input: 1/2 teaspoon salt


Input: 2 quarts chicken or beef broth, homemade or low-sodium canned

2 quarts chicken or beef broth , homemade or low-sodium canned

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

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Input: 1 acorn squash, peeled and cut into 1-inch dice

1 acorn squash , peeled and cut into 1-inch dice

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: 4 large, ripe tomatoes, peeled, cored and seeded

4 large , ripe tomatoes , peeled , cored and seeded

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

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Input: 1 celery root, peeled and cut into 1-inch dice

1 celery root , peeled and cut into 1-inch dice

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 carrots, peeled and cut into 1-inch dice

2 carrots , peeled and cut into 1-inch dice

B-QTY B-NAME O B-COMMENT I-COMMENT I-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 large onion, peeled and minced

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

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Input: 2 pounds lamb stew meat, cut into 2-inch chunks

2 pounds lamb stew meat , cut into 2-inch chunks

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

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Input: 1/2 teaspoon cardamom seeds


Input: 1/2 teaspoon ground cinnamon


Input: 1 teaspoon cumin seeds


Input: 1 clove


Input: 2 tablespoons vegetable oil


Input: 1/2 teaspoon coriander seeds


Input: 1 teaspoon freshly ground pepper


Input: 1/2 teaspoon salt


Input: 1/2 cup fresh thyme leaves


Input: 1 cup chicken broth, homemade or low-sodium canned

1 cup 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 teaspoon olive oil


Input: 1/4 cup Sherry vinegar


Input: 1/2 cup red wine


Input: 1/2 teaspoon ground mace


Input: 12 shallots, peeled and minced

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

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Input: 2 leeks


Input: 4 carrots, peeled and halved

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

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Input: 1 medium-size butternut squash, peeled and cut into large pieces

1 medium-size butternut squash , peeled and cut into large pieces

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

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Input: 2 tablespoons chopped fresh mint leaves

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

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Input: 1 teaspoon freshly ground black pepper

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

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Input: 1 5-pound pumpkin, peeled, seeded and cut into 1/2-inch-thick slices

1 5-pound pumpkin , peeled , seeded and cut into 1/2-inch-thick slices

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

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Input: 1 cup chopped Italian parsley or cilantro

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

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Input: 1/2 pound lean ground beef


Input: 1 teaspoon sugar, or as needed

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

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Input: 2 tablespoons chopped celery leaves


Input: 6 small red plums or apricots, pitted and diced

6 small red plums or apricots , pitted and diced

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

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Input: 2 tablespoons fresh lemon juice, or as needed

2 tablespoons fresh lemon juice , or as needed

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

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Input: 5 garlic cloves, peeled and diced

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

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Input: 1/4 cup diced celery root


Input: 1 pound (about 3) beets, peeled and cut into 1/2-inch dice

1 pound ( about 3 ) beets , peeled and cut into 1/2-inch dice

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

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Input: 2 tablespoons vegetable oil or olive oil

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

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Input: 4 small onions, peeled

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


Input: 2 1/4 teaspoons salt


Input: 2 cups semolina or farina


Input: Handful each of finely chopped basil

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Input: 4 quarts chicken soup


Input: 1/4 teaspoon turmeric


Input: 1/2 teaspoon cardamom, or to taste

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

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Input: 1/2 teaspoon cumin


Input: 8 ounces (about 2 1/4 cups) chickpea flour

8 ounces ( about 2$1/4 cups ) chickpea flour

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

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Input: 1 tablespoon olive oil


Input: 1 teaspoon salt


Input: 1 teaspoon freshly ground black pepper, or to taste

1 teaspoon freshly ground black pepper , or to taste

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

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Input: 1/2 pound skinless, boneless chicken breast

1/2 pound skinless , boneless chicken breast

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

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Input: 4 medium onions, peeled and quartered

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

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Input: 2 to 3 quarts vegetable or chicken soup, for serving

2 to 3 quarts vegetable or chicken soup , for serving

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

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Input: 3 or more tablespoons minced fresh dill

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

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Input: 1 cup whole-wheat matzo meal, or as needed

1 cup whole-wheat matzo meal , or as needed

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

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Input: Salt


Input: 1/2 cup stock


Input: 2 tablespoons canola oil


Input: 1/2 teaspoon freshly ground black pepper

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

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Input: 1 1/2 pounds sea bass, mackerel or cod, skin off, and cut into a dozen 2-ounce slices

1$1/2 pounds sea bass , mackerel or cod , skin off , and cut into a dozen 2-ounce slices

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

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Input: 3 large eggs, separated

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


Input: 1 tablespoon white miso


Input: 1 tablespoon red miso


Input: 1 tablespoon sake


Input: 3/4 teaspoon poultry seasoning


Input: 3 eggs


Input: 1 cup heavy cream


Input: 1 cup finely diced peeled potato

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

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Input: 4 strips thick bacon, cooked until crisp, drained and crumbled

4 strips thick bacon , cooked until crisp , drained and crumbled

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

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Input: 1 medium onion, chopped

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


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 cup heavy cream or 1/2 cup finely chopped canned tomatoes

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

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Input: 2 unbaked 9-inch pie shells


Input: 2 cups shucked clams, drained and chopped (about 35 littlenecks)

2 cups shucked clams , drained and chopped ( about 35 littlenecks )

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

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Input: 1/2 teaspoon dried thyme


Input: 2 cups diced, peeled potatoes

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

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Input: 4 cups milk


Input: 2 cups shucked chowder or cherrystone clams, coarsely chopped, liquid reserved

2 cups shucked chowder or cherrystone clams , coarsely chopped , liquid reserved

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

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Input: 1/4 cup sugar


Input: 1 tablespoon kosher salt


Input: 1/2 teaspoon togarashi (or ground red pepper flakes)

1/2 teaspoon togarashi ( or ground red pepper flakes )

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Input: 1 English cucumber, peeled, seeded and sliced 1/8,-inch thick

1 English cucumber , peeled , seeded and sliced 1/8 , -inch thick

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

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Input: 2 ounces diced slab bacon


Input: 3/4 cup chopped onion


Input: 1 1/2 teaspoons grated ginger


Input: 1 cup rice-wine vinegar


Input: 1/4 cup honey


Input: 1/4 cup soy sauce


Input: 1 clove garlic, crushed


Input: 1 1/2 tablespoons ketchup


Input: 4 6-ounce pieces salmon fillet

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


Input: 1/4 cup peeled and finely grated ginger

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

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Input: 1 1/2 teaspoons rice-wine vinegar


Input: 3/4 teaspoon sugar, or to taste

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

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Input: 1/4 cup fish sauce


Input: 3 tablespoons ketchup


Input: 4 pounds pork spareribs, cut into serving pieces

4 pounds pork spareribs , cut into serving pieces

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

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Input: 1/2 cup honey


Input: 1/2 cup soy sauce


Input: 2 cloves garlic, crushed


Input: 1 cup heavy cream


Input: 3 tablespoons sugar


Input: 1 teaspoon vanilla extract


Input: 1 to 1 1/2 pounds perfectly ripe soft fruit like peaches, plums, berries, figs or a combination

1 to 1$1/2 pounds perfectly ripe soft fruit like peaches , plums , berries , figs or a combination

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

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Input: Salt, pepper and red pepper as desired (the dish should be hotly seasoned)

Salt , pepper and red pepper as desired ( the dish should be hotly seasoned )

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

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Input: 1 cup lobster stock


Input: Leftover lobster meat, as available

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

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Input: 2 tablespoons Cognac


Input: 1/4 cup white wine


Input: 2 cloves garlic, minced


Input: 2 tablespoons lobster butter, from recipe above

2 tablespoons lobster butter , from recipe above

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

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Input: 1 16-ounce can tomatoes, chopped coarse, with juice

1 16-ounce can tomatoes , chopped coarse , with juice

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

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Input: 2 tablespoons fresh butter


Input: Leftover lobster meat, as available

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

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Input: Water as needed


Input: 1 cup milk


Input: 2 cups heavy cream


Input: Salt, white pepper and cayenne pepper, as desired

Salt , white pepper and cayenne pepper , as desired

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

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Input: Pinch of thyme


Input: 1 cup heavy cream


Input: Salt and white pepper as desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons butter (use leftover melted butter, if any)

4 tablespoons butter ( use leftover melted butter , if any )

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Input: Leftover shells from 4 lobsters

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


Input: 1 tablespoon tomato paste, or more, as desired

1 tablespoon tomato paste , or more , as desired

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

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Input: 2 tablespoons lobster butter, from recipe above

2 tablespoons lobster butter , from recipe above

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

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Input: 2 tablespoons flour


Input: 2 cups lobster stock, from recipe above

2 cups lobster stock , from recipe above

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

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Input: 1 tablespoon (or as desired) dried tarragon, crushed

1 tablespoon ( or as desired ) dried tarragon , crushed

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

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Input: Salt as desired (the stock should be undersalted when finished)

Salt as desired ( the stock should be undersalted when finished )

B-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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NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Water (or chicken stock) as needed

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

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Input: White pepper as desired


Input: Pinch of thyme


Input: 1/2 cup dry white wine


Input: Leftovers from four lobsters (claws, innards, legs, carcasses, shells - everything)

Leftovers from four lobsters ( claws , innards , legs , carcasses , shells - everything )

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


Input: 4 tablespoons tomato paste


Input: 1/4 cup Cognac


Input: 6 tablespoons unsalted butter, cut into small pieces

6 tablespoons unsalted butter , cut into small pieces

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Input: 1 teaspoon vanilla


Input: 1/2 pound butter (leftover melted butter plus fresh)

1/2 pound butter ( leftover melted butter plus fresh )

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Input: 2 tablespoons chopped shallots


Input: 1 1/3 cups sugar


Input: 1 cup buttermilk


Input: Chocolate Satin Frosting (see recipe)

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Input: 1 cup heavy cream


Input: 1 teaspoon vanilla


Input: 3 cups confectioners' sugar


Input: 6 ounces unsweetened chocolate, cut into chunks

6 ounces unsweetened chocolate , cut into chunks

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Input: 6 ounces butter


Input: 3 large eggs


Input: 1/4 teaspoon salt


Input: Vegetable oil for greasing pans

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Input: 2 1/3 cups cake flour


Input: 1 1/2 teaspoons baking powder


Input: 1/2 teaspoon baking soda


Input: 1/2 cup confectioners' sugar


Input: 2 tablespoons finely chopped candied orange peel

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Input: 1/3 cup currants


Input: 1/2 cup raisins


Input: 1 teaspoon vanilla


Input: 1 teaspoon orange extract


Input: 1/2 cup chopped walnuts


Input: 3 1/2 tablespoons sherry


Input: 2/3 cup whole milk


Input: 2 large eggs, separated

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Input: 1 1/4 cups firmly packed brown sugar

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Input: 3 1/2 teaspoons baking powder


Input: 2 1/2 cups all-purpose flour, plus more for dusting pan

2$1/2 cups all-purpose flour , plus more for dusting pan

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Input: 1/4 pound butter, plus more for greasing pan

1/4 pound butter , plus more for greasing pan

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Input: Kosher salt


Input: 8 10-12 ounce boneless sirloin strip steaks

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Input: 1 1/2 cups milk


Input: 1/2 cup minced shallots


Input: 1 cup dry red wine


Input: 3/4 cup heavy cream


Input: 2 large eggs


Input: Salt and freshly ground black pepper

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Input: 8 2-inch beef marrow bones, both ends cut to expose the marrow (the bones should be smooth and cylindrical for the most attractive appearance)

8 2-inch beef marrow bones , both ends cut to expose the marrow ( the bones should be smooth and cylindrical for the most attractive appearance )

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Input: Kosher salt and freshly ground black pepper

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Input: 1 baguette, about 2 inches in diameter

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Input: 1 tablespoon heavy cream


Input: 4 3-inch beef marrow bones


Input: 1/3 cup finely chopped shallots


Input: 2/3 cup dry red wine


Input: 1 tablespoon finely chopped parsley


Input: 1 teaspoon fresh lemon juice


Input: 2 tablespoons unsalted butter, at room temperature

2 tablespoons unsalted butter , at room temperature

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Input: 1 tablespoon plus one pinch salt

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Input: 2 1/2 tablespoons sugar


Input: 1 large egg


Input: 1/4 cup milk, at room temperature

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Input: 3 1/3 cups bread flour, plus more as needed

3$1/3 cups bread flour , plus more as needed

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Input: 1 large onion, thinly sliced

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Input: 1 package active dry yeast


Input: 1 ounce fatback, finely diced

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Input: 1/8 teaspoon ground white pepper, plus more to taste

1/8 teaspoon ground white pepper , plus more to taste

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

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

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Input: 14 juniper berries


Input: 1/2 teaspoon black peppercorns


Input: 1 1/4 teaspoons ground coriander


Input: 1/2 bottle (about 1 3/4 cups) Riesling

1/2 bottle ( about 1$3/4 cups ) Riesling

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Input: 3 slices bacon, coarsely chopped

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Input: 2 pints strawberries


Input: 5 pounds green cabbage (about 2 large heads)

5 pounds green cabbage ( about 2 large heads )

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Input: 1 teaspoon baking soda


Input: 3 ounces bittersweet chocolate


Input: 1 teaspoon vanilla


Input: 1 1/4 cups flour


Input: 1/3 cup Dutch cocoa


Input: 1 tablespoon espresso powder


Input: 1 tablespoon white-wine vinegar