Input: 4 large garlic cloves, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 red bell peppers (or one red and one green), peeled, seeded and sliced in thin strips or diced small

2 red bell peppers ( or one red and one green ) , peeled , seeded and sliced in thin strips or diced small

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

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


Input: 1 medium zucchini, peeled and finely chopped

1 medium zucchini , peeled and finely chopped

B-QTY O 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: Black pepper


Input: 1 pound ripe tomatoes, peeled, seeded and chopped, or a 14-ounce can, drained

1 pound ripe tomatoes , peeled , seeded and chopped , or a 14-ounce can , drained

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


Input: Salt


Input: 2 medium red onions


Input: 4 large garlic cloves


Input: 1 1/2 pounds potatoes, scrubbed, peeled if desired

1$1/2 pounds potatoes , scrubbed , peeled if desired

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds zucchini


Input: 2 large bell peppers, seeded

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 to 2/3 cup extra virgin olive oil, to taste

1/3 to 2/3 cup extra virgin olive oil , to taste

O B-COMMENT O B-UNIT B-NAME I-NAME I-NAME I-NAME O B-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 pounds tomatoes, grated or peeled, seeded and chopped, or a 28-ounce can, drained

2 pounds tomatoes , grated or peeled , seeded and chopped , or a 28-ounce can , drained

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

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

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


Input: Black pepper


Input: 1/2 to 1 pound small okra, ends trimmed, optional

1/2 to 1 pound small okra , ends trimmed , optional

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped flat-leaf parsley


Input: 2 tablespoons chopped marjoram or oregano, or 2 teaspoons dried

2 tablespoons chopped marjoram or oregano , or 2 teaspoons dried

B-QTY O B-COMMENT B-NAME I-NAME I-NAME B-COMMENT B-NAME 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: 2 cups cake flour, more as needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon salt


Input: 2 teaspoons baking powder


Input: 3 tablespoons sugar


Input: 5 tablespoons cold butter, cut into pieces

5 tablespoons cold butter , cut into pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 egg


Input: 1/2 to 3/4 cup heavy cream, more for brushing

1/2 to 3/4 cup heavy cream , more for brushing

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium chicken (about 3 pounds)

B-QTY O 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 medium onion, peeled


Input: 3 cinnamon sticks


Input: Coarse sea salt, or kosher salt

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons unsalted butter


Input: 1½ cups freekeh (see note)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: ½ teaspoon ground cinnamon


Input: ½ teaspoon ground allspice


Input: Freshly ground black pepper


Input: 1 pound plain yogurt (optional)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Cilantro for serving


Input: lemon wedges, for serving


Input: 1 or 2 garlic cloves, to taste

B-QTY B-COMMENT I-COMMENT 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 1/2 cups fresh basil leaves


Input: 2 tablespoons pumpkin seeds or Mediterranean pine nuts

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: freshly ground pepper to taste

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


Input: 1/4 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup (2 1/2 ounces) freshly grated Parmesan

1/3 cup ( 2$1/2 ounces ) freshly grated Parmesan

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pint cherry tomatoes


Input: 1 spaghetti squash, about 3 pounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium onion, finely chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 garlic cloves, minced


Input: Salt


Input: freshly ground pepper


Input: 3 large eggs


Input: 1/2 cup low-fat milk


Input: 2 tablespoons chopped fresh basil (1/4 cup basil leaves)

2 tablespoons chopped fresh basil ( 1/4 cup basil leaves )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 ounces Gruyère cheese, grated (1/2 cup)

2 ounces Gruyère cheese , grated ( 1/2 cup )

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons freshly grated Parmesan or pecorino romano

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: About 1/3 cup fresh basil leaves

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons plus 1 teaspoon fresh lemon juice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: lots of freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 3 teaspoons mild honey (to taste)

2 to 3 teaspoons mild honey ( to taste )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 6 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound hot Italian sausage, casings removed

1/2 pound hot Italian sausage , casings removed

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large sprig fresh rosemary


Input: 1 fat garlic clove, finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds ripe plum tomatoes, trimmed and diced

1$1/2 pounds ripe plum tomatoes , trimmed and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup green pitted olives, slivered

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 1/2 pound whole-wheat pasta, like penne

1/2 pound whole-wheat pasta , like penne

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: 2 medium zucchini, cut into 1/2-inch cubes (about 3 cups)

2 medium zucchini , cut into 1/2-inch cubes ( about 3 cups )

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

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

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


Input: 1 1/2 tablespoons extra virgin olive oil

1$1/2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 teaspoon kosher salt


Input: Pepper, to taste


Input: 2 tablespoons slivered almonds


Input: 1/3 cup heavy cream


Input: 1 sprig basil, with leaves and stem

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons goat cheese


Input: 1/2 teaspoon finely grated lemon zest

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 ounces whole-wheat spaghetti or linguine

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/4 pounds eggplant, cut into 1/2-inch cubes

2$1/4 pounds eggplant , cut into 1/2-inch cubes

B-QTY O 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: 7 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 3/4 teaspoons kosher salt


Input: 3/4 teaspoon pepper


Input: 2 small red bell peppers, seeded and cut into 1/4-inch strips

2 small red bell peppers , seeded and cut into 1/4-inch strips

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

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

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


Input: 9 garlic cloves, unpeeled, lightly crushed

9 garlic cloves , unpeeled , lightly crushed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons red wine vinegar, more to taste

1$1/2 teaspoons red wine vinegar , more to taste

B-QTY O 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: 3/8 teaspoon red pepper flakes


Input: 1/2 pound whole-wheat pasta, like penne or rigatoni

1/2 pound whole-wheat pasta , like penne or rigatoni

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: 3/4 cup ricotta cheese


Input: Chopped basil or chives


Input: 3 tablespoons butter or olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 anchovy fillets


Input: 2 garlic cloves, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup bread crumbs


Input: 1 tablespoon extra virgin olive oil, plus additional for drizzling

1 tablespoon extra virgin olive oil , plus additional for drizzling

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 yellow onion, halved from stem to root and thinly sliced crosswise

1 yellow onion , halved from stem to root and thinly sliced crosswise

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

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

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


Input: Kosher salt


Input: pepper


Input: 1 pound Swiss chard, ribs removed, leaves chopped

1 pound Swiss chard , ribs removed , leaves chopped

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


Input: 1/2 pound whole-wheat pasta, such as fusilli

1/2 pound whole-wheat pasta , such as fusilli

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 lemons, unwaxed (or scrubbed of wax)

4 lemons , unwaxed ( or scrubbed of wax )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon kosher salt


Input: 2 tablespoons sugar


Input: 1 1/4 pounds mackerel fillets


Input: 1/2 teaspoon kosher salt, more for seasoning

1/2 teaspoon kosher salt , more for seasoning

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon black pepper, more for seasoning

1/2 teaspoon black pepper , more for seasoning

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon sweet paprika


Input: 6 tablespoons extra virgin olive oil, more as needed

6 tablespoons extra virgin olive oil , more as needed

B-QTY B-UNIT B-NAME I-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: 2 leeks, white and light green parts only, thinly sliced

2 leeks , white and light green parts only , thinly sliced

B-QTY 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

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


Input: 2 carrots, peeled and thinly sliced into rounds

2 carrots , peeled and thinly sliced into rounds

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 NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small red bell pepper, thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small orange or yellow bell pepper, thinly sliced

1 small orange or yellow bell pepper , thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 large thyme sprigs


Input: 3 garlic cloves, minced


Input: 1/2 cup dry rosé or white wine

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon sherry vinegar, more to taste

1/2 teaspoon sherry vinegar , more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon canola oil


Input: 1 small white onion, finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 3 serrano or jalapeño chilies, minced (more to taste, seeded if desired)

2 to 3 serrano or jalapeño chilies , minced ( more to taste , seeded if desired )

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

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

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


Input: 1 garlic clove, minced


Input: 3/4 pound tomatoes, cut into small dice, or 3/4 of a 14-ounce can, drained

3/4 pound tomatoes , cut into small dice , or 3/4 of a 14-ounce can , drained

B-QTY B-UNIT B-NAME O I-COMMENT I-COMMENT I-COMMENT I-COMMENT O I-COMMENT B-QTY I-COMMENT I-COMMENT I-COMMENT I-COMMENT O 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: 3 to 4 tablespoons chopped cilantro

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 6 to 8 large eggs


Input: 1 tablespoon extra virgin olive oil or unsalted butter

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound cultivated or wild mushrooms, cleaned, trimmed and sliced (2 cups sliced)

1/2 pound cultivated or wild mushrooms , cleaned , trimmed and sliced ( 2 cups sliced )

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

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 to 2 garlic cloves (to taste), minced (optional)

1 to 2 garlic cloves ( to taste ) , minced ( optional )

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

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

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


Input: Salt


Input: freshly ground pepper to taste

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


Input: 1 to 2 tablespoons minced chives (to taste)

1 to 2 tablespoons minced chives ( to taste )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 6 to 8 eggs


Input: 2 tablespoons low-fat milk


Input: 2 medium zucchini (about 10 ounces)

B-QTY O 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 tablespoon extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 or 2 garlic cloves, minced (optional)

1 or 2 garlic cloves , minced ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Salt


Input: freshly ground pepper


Input: 6 eggs


Input: 2 tablespoons low-fat (2 percent) milk

2 tablespoons low-fat ( 2 percent ) milk

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Input: 2 tablespoons minced chives


Input: Optional: 1 medium avocado, diced or sliced, for garnish

Optional: 1 medium avocado , diced or sliced , for garnish

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Input: 2 tablespoons extra virgin olive oil

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Input: 2 large or 3 medium red peppers, or a combination of red and green peppers, diced (about 1 to 1 1/4 pounds)

2 large or 3 medium red peppers , or a combination of red and green peppers , diced ( about 1 to 1$1/4 pounds )

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

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

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Input: 1 Anaheim pepper, diced (optional)

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Input: 2 plump garlic cloves, minced

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Input: Salt to taste


Input: 1 pound tomatoes, seeded and grated, or peeled, seeded and diced; or 1 (14-ounce) can, drained

1 pound tomatoes , seeded and grated , or peeled , seeded and diced; or 1 ( 14-ounce ) can , drained

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

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Input: Freshly ground pepper to taste

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


Input: 6 eggs


Input: Approximately 8 feet sausage casing, packed in salt optional; see note

Approximately 8 feet sausage casing , packed in salt optional; see note

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Input: 2 pounds pork belly, rind removed, cut into 1-inch chunks, well chilled

2 pounds pork belly , rind removed , cut into 1-inch chunks , well chilled

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

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Input: 1 pound lean beef, cut into 1-inch chunks, well chilled

1 pound lean beef , cut into 1-inch chunks , well chilled

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

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Input: 3 slices white bread


Input: ¼ cup guajillo chiles, deseeded, rehydrated and puréed with 3 tablespoons simmering liquid

1/4 cup guajillo chiles, deseeded, rehydrated and puréed with 3 tablespoons simmering liquid

1/4 cup guajillo chiles , deseeded , rehydrated and puréed with 3 tablespoons simmering liquid

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

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Input: ¼ cup tomato paste


Input: 2 tablespoons kosher salt


Input: 1½ tablespoons crushed garlic


Input: 2 teaspoons dried Mexican oregano


Input: 2 tablespoons cumin seed, toasted and ground

2 tablespoons cumin seed , toasted and ground

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Input: 1 teaspoon coriander seed, toasted and ground

1 teaspoon coriander seed , toasted and ground

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Input: 1 tablespoon cayenne


Input: 1 teaspoon white vinegar


Input: 2 tablespoons garlic powder


Input: 1 1/2 tablespoons kosher salt


Input: 1 teaspoon black pepper


Input: 2 teaspoons dried parsley


Input: 1 beef tri-tip (2 to 2 1/2 pounds), preferably with some fat on one side

1 beef tri-tip ( 2 to 2$1/2 pounds ) , preferably with some fat on one side

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

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Input: 4 pitted Medjool dates (about 3 ounces), coarsely chopped

4 pitted Medjool dates ( about 3 ounces ) , coarsely chopped

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

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Input: 1/4 cup very cold milk


Input: 1 1/4 cups vanilla ice cream


Input: Canola oil for frying


Input: 1/4 cup flour


Input: 1/4 teaspoon kosher salt, plus more to taste

1/4 teaspoon kosher salt , plus more to taste

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Input: 2 eggs, beaten


Input: 1 1/4 cups panko


Input: 2 firm-ripe medium Hass avocados, pitted, peeled and sliced into 1/2-inch wedges

2 firm-ripe medium Hass avocados , pitted , peeled and sliced into 1/2-inch wedges

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

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Input: 1/4 cup olive oil


Input: 1 tablespoon coarsely chopped rosemary leaves

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Input: 1 teaspoon salt


Input: 1 teaspoon black pepper


Input: 1 1/2 pounds halibut fillet, skinned, cut into 2-inch chunks

1$1/2 pounds halibut fillet , skinned , 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 I-COMMENT

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Input: 4 cups crusty bread, such as ciabatta, cut into 1 1/2-inch cubes

4 cups crusty bread , such as ciabatta , cut into 1$1/2-inch cubes

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

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Input: 3 ounces paper-thin pancetta


Input: 1 cup all-purpose flour, more as needed

1 cup all-purpose flour , more as needed

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Input: 1 teaspoon baking powder


Input: 1 teaspoon coriander


Input: 3/4 teaspoon kosher salt, more for serving

3/4 teaspoon kosher salt , more for serving

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Input: 1 cup milk, more as needed

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

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Input: 1 large egg


Input: 1/4 teaspoon grated lemon zest


Input: 1/4 teaspoon pepper


Input: 2 large carrots, grated (about 1 1/2 cups)

2 large carrots , grated ( about 1$1/2 cups )

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Input: 1 large zucchini, grated (about 2 cups)

1 large zucchini , grated ( about 2 cups )

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Input: 2 scallions, finely chopped


Input: 1 garlic clove, finely chopped

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Input: 1/2 cup plain yogurt


Input: 1 tablespoon chopped mint


Input: 1 tablespoon extra virgin olive oil

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Input: Olive oil, for frying


Input: Salt


Input: One 15-ounce container ricotta cheese, preferably whole milk

One 15-ounce container ricotta cheese , preferably whole milk

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Input: 2 eggs, lightly beaten


Input: 1 1/4 cups freshly grated Parmesan, plus more for serving

1$1/4 cups freshly grated Parmesan , plus more for serving

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Input: Freshly ground black pepper


Input: 3/4 to 1 cup flour


Input: 3 tablespoons unsalted butter


Input: 10 or more sage leaves


Input: 2 pink grapefruits


Input: ¼ cup brandy or kirsch


Input: 2 egg whites


Input: Pinch of salt


Input: ½ cup sugar


Input: Vanilla ice cream


Input: 2 tablespoons extra virgin olive oil

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Input: 1 pound onions (2 medium onions), cut in half and sliced very thin across the grain

1 pound onions ( 2 medium onions ) , cut in half and sliced very thin across the grain

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

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Input: Salt


Input: freshly ground pepper


Input: 2 garlic cloves, minced


Input: 1/2 bay leaf


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

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

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Input: 1 1/2 teaspoons capers, drained, rinsed and finely chopped or puréed in a mortar and pestle

1$1/2 teaspoons capers , drained , rinsed and finely chopped or puréed in a mortar and pestle

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Input: 1 9-by-12-inch lavash


Input: 6 anchovy fillets, soaked in water for five minutes, drained, rinsed and dried on paper towels

6 anchovy fillets , soaked in water for five minutes , drained , rinsed and dried on paper towels

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

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Input: 1/2 pound sturdy greens (kale or collards, or a mix)

1/2 pound sturdy greens ( kale or collards , or a mix )

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Input: 1/4 pound baby broccoli tops


Input: 2 tablespoons extra virgin olive oil

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Input: 1/4 pound mushrooms, sliced


Input: 2 large garlic cloves, minced

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Input: 1 teaspoon minced fresh rosemary (optional)

1 teaspoon minced fresh rosemary ( optional )

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Input: Salt


Input: freshly ground pepper


Input: 1/2 cup, tightly packed (2 ounces) grated Gruyère or fontina cheese

1/2 cup , tightly packed ( 2 ounces ) grated Gruyère or fontina cheese

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

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Input: 1 9-by-12-inch lavash


Input: 1 9-by-12-inch lavash


Input: 1/4 cup drained regular 2 percent yogurt or thick, Greek-style 2 percent yogurt

1/4 cup drained regular 2 percent yogurt or thick , Greek-style 2 percent yogurt

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

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Input: 1 teaspoon freshly squeezed lemon juice

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Input: 1 teaspoon minced fresh dill or chives

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Input: 1 tablespoon extra-virgin olive oil, plain or mixed with 1 finely minced clove garlic

1 tablespoon extra-virgin olive oil , plain or mixed with 1 finely minced clove garlic

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Input: 3 to 4 ounces thinly sliced smoked salmon (enough to cover the lavash)

3 to 4 ounces thinly sliced smoked salmon ( enough to cover the lavash )

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Input: 2 additional teaspoons chopped chives


Input: Freshly ground pepper


Input: 1 9-by-12-inch lavash


Input: 2 tablespoons extra virgin olive oil

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Input: 1 large garlic clove, minced

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Input: 3 medium zucchini, thinly sliced (about 1 pound)

3 medium zucchini , thinly sliced ( about 1 pound )

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Input: Salt


Input: freshly ground pepper


Input: 1/2 cup (2 ounces) crumbled goat cheese

1/2 cup ( 2 ounces ) crumbled goat cheese

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Input: 1 to 2 teaspoons chopped or slivered fresh mint leaves

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Input: 1 cup butter, melted, plus more, unmelted, to grease pan

1 cup butter , melted , plus more , unmelted , to grease pan

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

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Input: 2 1/3 cups sifted all-purpose flour


Input: 1 cup plus 3 tablespoons confectioners’ sugar

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Input: 1/8 teaspoon salt


Input: 4 large eggs


Input: 1 1/2 cups granulated sugar


Input: 3/4 cup verjuice


Input: 4 bone-in, skin-on chicken breasts

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

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Input: Salt


Input: black pepper to taste


Input: 2 tablespoons vegetable oil


Input: 5 tablespoons verjuice


Input: 1 cup chicken stock


Input: 2 tablespoons Dijon mustard


Input: 2 tablespoons fresh thyme leaves


Input: 2 pounds boneless lamb shoulder, cut into 1-inch cubes

2 pounds boneless lamb shoulder , cut into 1-inch cubes

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

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Input: Salt


Input: pepper to taste


Input: 3 tablespoons olive oil, or more if needed

3 tablespoons olive oil , or more if needed

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Input: 3 medium onions, diced


Input: 2 tablespoons tomato paste


Input: About 3 cups chicken stock


Input: 4 firm but ripe peaches, peeled, pitted and quartered

4 firm but ripe peaches , peeled , pitted and quartered

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

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Input: 1/3 cup verjuice


Input: 1/3 cup roughly chopped fresh mint

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Input: 2 tablespoons extra virgin olive oil, more for serving

2 tablespoons extra virgin olive oil , more for serving

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Input: 1 pound sweet Italian sausage, sliced 3/4-inch thick

1 pound sweet Italian sausage , sliced 3/4-inch thick

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Input: 1 tablespoon tomato paste


Input: 1/2 teaspoon ground cumin


Input: 2 medium carrots, finely diced

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Input: 2 celery stalks, finely diced

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Input: 1 onion, chopped


Input: 2 garlic cloves, finely chopped

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Input: 1 pound dried Great Northern beans, rinsed and picked through

1 pound dried Great Northern beans , rinsed and picked through

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Input: 2 teaspoons kosher salt, or to taste

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Input: 2 thyme sprigs


Input: 1 large rosemary sprig


Input: 1 bay leaf


Input: 2 teaspoons balsamic vinegar, more for serving

2 teaspoons balsamic vinegar , more for serving

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

1/2 teaspoon ground black pepper , more to taste

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

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Input: 6 tablespoons unsalted butter, cut into pieces

6 tablespoons unsalted butter , cut into pieces

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

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Input: 1/8 teaspoon salt


Input: 3/4 cup all-purpose flour


Input: 3 large eggs


Input: 1 pint raspberries


Input: 1 pint ice cream or sorbet

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

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Input: 2 tablespoons extra virgin olive oil

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Input: 1 onion, chopped


Input: 2 to 4 garlic cloves, to taste, minced

2 to 4 garlic cloves , to taste , minced

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

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Input: 1 red bell pepper, diced

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Input: 1 small cabbage (about 1 1/2 pounds), cored and shredded or diced (about 6 cups)

1 small cabbage ( about 1$1/2 pounds ) , cored and shredded or diced ( about 6 cups )

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Input: 1 small dried red chili pepper

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon sugar


Input: 1 28-ounce can chopped tomatoes, with juice

1 28-ounce can chopped tomatoes , with juice

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

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Input: Salt


Input: 2 teaspoons paprika


Input: 1 tablespoon sherry vinegar


Input: Freshly ground pepper


Input: 3 15-ounce cans chickpeas (or 1½ cups dried chickpeas, soaked overnight and cooked)

3 15-ounce cans chickpeas (or 1 1/2 cups dried chickpeas, soaked overnight and cooked)

3 15-ounce cans chickpeas ( or 1$1/2 cups dried chickpeas , soaked overnight and cooked )

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Input: 2 black cardamom pods


Input: 1/3 cup neutral cooking oil, like canola

1/3 cup neutral cooking oil , like canola

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

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Input: 1 medium-large Spanish onion, peeled and chopped

1 medium-large Spanish onion , peeled and chopped

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

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Input: 6 cloves garlic, peeled and minced

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

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Input: 2 1/2 tablespoons tomato paste


Input: 9 dried dates, pitted and chopped

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

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Input: 4 teaspoons ground cumin


Input: 2 teaspoons kosher salt


Input: 1 teaspoon ground cayenne, or to taste

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

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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: 2 whole star anise, or 1/3 teaspoon ground

2 whole star anise , or 1/3 teaspoon ground

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

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Input: 3 bunches kale


Input: 3-13 1/2-ounce cans coconut milk


Input: 1 tablespoon kosher salt


Input: 1 teaspoon ground cayenne


Input: 1 teaspoon mild paprika


Input: 1/4 cup freshly squeezed lemon juice

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

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Input: 6 to 8 loin lamb chops

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Input: 4 cloves garlic, peeled and smashed

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

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Input: Kosher salt


Input: Freshly ground black pepper to taste

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

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Input: 2 tablespoons peanut oil or canola oil

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Input: 2 teaspoons black mustard seeds


Input: 2 teaspoons split, peeled urad dal, or 1 teaspoon each urad dal and channa dal, soaked for 1 hour and drained (optional)

2 teaspoons split , peeled urad dal , or 1 teaspoon each urad dal and channa dal , soaked for 1 hour and drained ( optional )

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

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Input: 1 1/2 teaspoons cumin seeds, lightly toasted and ground

1$1/2 teaspoons cumin seeds , lightly toasted and ground

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

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Input: 2 dried red chilies, or 1/4 to 1/2 teaspoon cayenne

2 dried red chilies , or 1/4 to 1/2 teaspoon cayenne

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 teaspoons ground coriander seeds


Input: 1/2 teaspoon turmeric


Input: 1 medium onion, cut in half root to stem, then thinly sliced across the grain

1 medium onion , cut in half root to stem , then thinly sliced across the grain

B-QTY O 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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Input: 1 small cabbage (or 1/2 large), cored and shredded

1 small cabbage ( or 1/2 large ) , cored and shredded

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

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Input: Salt to taste


Input: 3 to 4 tablespoons grated coconut (to taste)

3 to 4 tablespoons grated coconut ( to taste )

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Input: 1 cup plain low-fat yogurt


Input: 2 pounds red potatoes, scrubbed

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Input: Salt


Input: 1 pound cabbage (1/2 medium cabbage), quartered, cored and cut in thin shreds across the grain

1 pound cabbage ( 1/2 medium cabbage ) , quartered , cored and cut in thin shreds across the grain

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

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Input: 2 tablespoons unsalted butter or extra virgin olive oil

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Input: 2 heaped tablespoons chopped scallions (about 3 scallions)

2 heaped tablespoons chopped scallions ( about 3 scallions )

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Input: 2/3 cup low-fat milk (more as needed)

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

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Input: Freshly ground pepper


Input: 2 tablespoons minced chives (optional)

2 tablespoons minced chives ( optional )

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Input: 4 garlic cloves, minced


Input: 2 teaspoons minced ginger


Input: 1/2 teaspoon red pepper flakes


Input: 1 star anise, broken in half

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

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Input: 2 teaspoons soy sauce (more to taste)

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Input: 2 tablespoons Shao Hsing rice wine or dry sherry

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Input: 2 tablespoons peanut or canola oil

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Input: 1 small cabbage, 1 to 1 1/2 pounds, quartered, cored and cut crosswise into 1/8-inch shreds

1 small cabbage , 1 to 1$1/2 pounds , quartered , cored and cut crosswise into 1/8-inch shreds

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

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Input: 1 medium carrot, cut into julienne

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

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Input: Salt to taste


Input: 2 tablespoons minced chives, Chinese chives or cilantro

2 tablespoons minced chives , Chinese chives or cilantro

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Input: 2 tablespoons extra virgin olive oil

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Input: 2 medium onions, cut in half root to stem, then thinly sliced across the grain

2 medium onions , cut in half root to stem , then thinly sliced across the grain

B-QTY O 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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Input: Salt


Input: 2 garlic cloves, minced


Input: 1 small cabbage, shredded or chopped (about 6 cups)

1 small cabbage , shredded or chopped ( about 6 cups )

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Input: Freshly ground pepper


Input: 4 eggs


Input: 3/4 cup low-fat milk


Input: 1/2 cup, tightly packed (2 ounces) Gruyère cheese

1/2 cup , tightly packed ( 2 ounces ) Gruyère cheese

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

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Input: 1 yeasted olive oil pie crust (1/2 recipe)

1 yeasted olive oil pie crust ( 1/2 recipe )

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

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Input: 1 pound medium shrimps, cleaned and with heads removed

1 pound medium shrimps , cleaned and with heads removed

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

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Input: 4 teaspoons minced garlic


Input: 1 teaspoon minced ginger


Input: 1 teaspoon black pepper


Input: 1 teaspoon salt


Input: 1 tablespoon Goji berries


Input: 4 sun-dried tomatoes, cut in half

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

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Input: 1 1/2 tablespoons olive oil


Input: Salt


Input: 1 large head Savoy cabbage, separated into leaves

1 large head Savoy cabbage , separated into leaves

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

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Input: 4 tablespoons olive oil


Input: 2 medium onions, chopped


Input: 3 tablespoons minced garlic


Input: 1 medium carrot, shredded


Input: 1 medium parsnip, shredded


Input: 2/3 to 3/4 pound ground lamb

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Input: 3/4 cup short-grain rice


Input: Salt


Input: freshly ground black pepper


Input: One 28-ounce can crushed tomatoes


Input: 1/4 to 1/2 teaspoon crushed red pepper, or more to taste

1/4 to 1/2 teaspoon crushed red pepper , or more to taste

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

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Input: 4 tablespoons butter


Input: 1 small butternut squash 1 1/4 pounds, peeled, seeded and cut into 1/2-inch cubes

1 small butternut squash 1$1/4 pounds , peeled , seeded and cut into 1/2-inch cubes

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

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Input: 1 teaspoon maple syrup


Input: 1/2 teaspoon chopped fresh thyme


Input: 1/8 teaspoon smoked sweet paprika or regular paprika

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

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Input: 1/2 teaspoon kosher salt, or more to taste

1/2 teaspoon kosher salt , or more to taste

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

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Input: 2 garlic cloves, finely chopped

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Input: 1 large shallot, finely chopped

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Input: 3/4 pound cremini mushrooms, trimmed and roughly chopped

3/4 pound cremini mushrooms , trimmed and roughly chopped

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

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Input: 1/3 cup dry white wine


Input: 1/4 teaspoon ground black pepper


Input: 2 tablespoons chopped parsley


Input: Flour


Input: 1 (14-to-16-ounce) package puff pastry

1 ( 14-to-16-ounce ) package puff pastry

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

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Input: 1 cup crumbled goat cheese


Input: 1 egg, whisked with 1/2 teaspoon water

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

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Input: 1 lemon, halved


Input: 1 small onion, quartered


Input: 1 bay leaf


Input: 1/2 teaspoon black peppercorns


Input: Salt


Input: 12 ounces peeled shrimp, as small as possible

12 ounces peeled shrimp , as small as possible

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

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Input: 6 ounces unsalted butter, softened

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Input: 1/2 teaspoon ground mace


Input: 1/8 teaspoon cayenne, or to taste

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

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Input: 2 1/2 tablespoons anchovy paste


Input: Pepper


Input: Whole wheat or pumpernickel toast, for serving

Whole wheat or pumpernickel toast , for serving

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

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Input: 1 1/2 cups (1/2 pound) unsalted toasted almonds

1$1/2 cups ( 1/2 pound ) unsalted toasted almonds

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

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Input: 1/4 cup raw brown (turbinado) sugar

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

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Input: 1 1/2 teaspoons baking powder


Input: 1/8 teaspoon salt


Input: 1 teaspoon cinnamon


Input: 1/2 teaspoon freshly grated nutmeg


Input: 2 teaspoons grated lemon zest


Input: 4 large eggs


Input: 1/3 cup organic white sugar


Input: 1 teaspoon vanilla extract


Input: 2 cups finely grated carrots (about 10 ounces)

2 cups finely grated carrots ( about 10 ounces )

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Input: 2 tablespoons extra virgin olive oil

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Input: 1/2 pound carrots, peeled and finely diced 1/4 inch dice or smaller, or finely chopped in a food processor fitted with a steel blade 1 1/2 cups

1/2 pound carrots , peeled and finely diced 1/4 inch dice or smaller , or finely chopped in a food processor fitted with a steel blade 1$1/2 cups

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

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Input: 2 garlic cloves, minced


Input: 2 pounds tomatoes, seeded and grated, or peeled, seeded and chopped; or 1 (28-ounce) can chopped tomatoes, with juice

2 pounds tomatoes , seeded and grated , or peeled , seeded and chopped; or 1 ( 28-ounce ) can chopped tomatoes , with juice

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

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


Input: 1/8 teaspoon sugar


Input: 1 sprig of fresh basil, if available

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 1 tablespoon tomato paste


Input: 1/2 teaspoon dried oregano (optional)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 pound smoked turkey


Input: 1 cup mayonnaise


Input: Salt, optional


Input: Pepper, optional


Input: 1 jalapeño, halved lengthwise, seeded and thinly sliced

1 jalapeño , halved lengthwise , seeded and thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Corn chips, like Fritos, or sturdy potato chips, for serving

Corn chips , like Fritos , or sturdy potato chips , for serving

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

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

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


Input: A 10-ounce loaf sourdough bread


Input: 1/2 pound chicken or turkey livers or hearts

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound ground round or other beef

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon cooking oil


Input: 4 stalks celery, chopped


Input: 1 large onion, chopped


Input: 2 cups chopped curly parsley


Input: 2 eggs, hard boiled, chopped

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: 1 1/2 cups raisins


Input: 1 cup grated Parmesan


Input: 1 1/4 cups chopped walnuts, pine nuts or roasted chestnuts, or a combination

1$1/4 cups chopped walnuts , pine nuts or roasted chestnuts , or a combination

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

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

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


Input: 2 teaspoons dried crushed rosemary


Input: 2 teaspoons dried crushed oregano


Input: 2 teaspoons dried crushed thyme


Input: 3 bay leaves


Input: 1 tablespoon salt-free, garlic-free poultry seasoning (or 1 teaspoon dried sage, 1 teaspoon marjoram, 1/2 teaspoon ground ginger and 1/2 teaspoon ground nutmeg)

1 tablespoon salt-free , garlic-free poultry seasoning ( or 1 teaspoon dried sage , 1 teaspoon marjoram , 1/2 teaspoon ground ginger and 1/2 teaspoon ground nutmeg )

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


Input: 1 tablespoon kosher salt, plus more to taste

1 tablespoon kosher salt , plus more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon pepper


Input: 2 small butternut squash (about 2 pounds each)

2 small butternut squash ( about 2 pounds each )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 7 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 thyme sprigs


Input: Salt


Input: Pepper


Input: 3 garlic cloves, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup coarsely chopped pecans


Input: 1 tablespoon sugar


Input: 1/4 cup Champagne vinegar or white wine vinegar

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup currants


Input: 1/2 teaspoon chili flakes


Input: 2 Thai bird chilies, stems removed

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

NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 garlic cloves


Input: 2 small shallots


Input: 4 ounces double-smoked bacon, cut crosswise into thin strips

4 ounces double-smoked 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 tablespoon coriander seeds, crushed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound brussels sprouts, trimmed and halved

1 pound brussels sprouts , trimmed and halved

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: Kosher salt


Input: 1/4 cup chicken broth


Input: 1 tablespoon maple syrup


Input: 2 pounds peeled chestnuts (available in specialty stores and at chestnutgrowersinc.com)

2 pounds peeled chestnuts ( available in specialty stores and at chestnutgrowersinc.com )

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

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


Input: 1 small fennel bulb, halved, a few fronds chopped and reserved for garnish

1 small fennel bulb , halved , a few fronds chopped and reserved for garnish

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 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: 2 ribs celery, roughly chopped, a few leaves chopped and reserved for garnish

2 ribs celery , roughly chopped , a few leaves chopped and reserved for garnish

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

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

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


Input: 2 small bay leaves


Input: Kosher salt


Input: 3/4 cup heavy cream


Input: 4 tablespoons unsalted butter, cut into small pieces

4 tablespoons unsalted butter , cut into small pieces

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: 3/4 cup whole-milk ricotta, at room temperature

3/4 cup whole-milk ricotta , at room temperature

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 pounds beets (about 4 large)

B-QTY O 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: Salt


Input: freshly ground black pepper


Input: 4 cups arugula, watercress, mâche or other flavorful greens

4 cups arugula , watercress , mâche or other flavorful greens

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil, or more if you like

2 tablespoons olive oil , or more if you like

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup shaved Parmesan cheese


Input: 1 lemon, cut into wedges

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons mayonnaise


Input: 1 teaspoon Dijon mustard


Input: 2 tablespoons freshly squeezed lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon lemon zest


Input: 1/4 cup olive oil


Input: 1 1/2 pounds brussels sprouts, trimmed and shredded

1$1/2 pounds brussels sprouts , trimmed and shredded

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 medium Granny Smith or other tart apple, peeled, cored and diced or shredded

1 medium Granny Smith or other tart apple , peeled , cored and diced or shredded

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

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

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


Input: 1 large shallot, chopped


Input: Salt


Input: Freshly ground black pepper


Input: 1/4 cup chopped fresh mint leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 butternut squash about 1 1/2 pounds, peeled, seeded and grated

1 butternut squash about 1$1/2 pounds , peeled , seeded and grated

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

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

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


Input: 1/2 cup raisins


Input: 1/4 cup vegetable oil


Input: 1 to 2 tablespoons sherry vinegar, or to taste

1 to 2 tablespoons sherry vinegar , or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced fresh ginger


Input: Salt


Input: Freshly ground black pepper


Input: 1 garlic clove, finely minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of half a lemon, plus more to taste

Juice of half a lemon , plus more to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 tablespoons extra virgin olive oil, plus 4 more tablespoons if serving as dip

5 tablespoons extra virgin olive oil , plus 4 more tablespoons if serving as dip

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

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

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


Input: 20 ounces canned tuna, preferably packed in olive oil, drained

20 ounces canned tuna , preferably packed in olive oil , drained

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

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

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


Input: 1/4 cup chopped red onion


Input: 1/4 cup chopped black olives


Input: 2 tablespoons capers


Input: 2 tablespoons minced parsley or basil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: Buttered toast, if serving as sandwiches

Buttered toast , if serving as sandwiches

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 tablespoons unsalted butter, softened, if serving as dip

10 tablespoons unsalted butter , softened , if serving as dip

B-QTY O 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: 7 ounces dried chorizo, diced small

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 jalapeño, seeded and finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped cilantro


Input: 2 scallions, finely chopped


Input: 1/4 teaspoon salt


Input: 1 pound Monterey Jack cheese, grated

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

NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sliced bread, if serving as sandwiches

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Extra virgin olive oil, if serving as sandwiches

Extra virgin olive oil , if serving as sandwiches

B-NAME I-NAME I-NAME I-NAME O B-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: Tortilla chips, if serving as dip

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Lime wedges, if serving as dip

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup mayonnaise


Input: 2/3 cup sour cream


Input: 4 scallions, chopped


Input: 2 jalapeño peppers, seeded and chopped

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 garlic cloves, minced


Input: Grated zest and juice of 1 lime

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped cilantro


Input: 2 tablespoons chopped chipotle pepper


Input: 2 pounds cooked crab meat, picked over for shells

2 pounds cooked crab meat , picked over for shells

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: Sliced bread, if serving as sandwiches

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup plus 3 tablespoons grated Gruyère cheese, if serving as dip

1/2 cup plus 3 tablespoons grated Gruyère cheese , if serving as dip

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

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

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


Input: Crackers, if serving as dip

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small onion, finely chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large or 2 small carrots, cut in small dice

1 large or 2 small carrots , cut in small dice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 to 4 garlic cloves, minced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon red pepper flakes


Input: 1 14-ounce can chopped tomatoes, with juice; or 3/4 pound tomatoes, seeded and grated

1 14-ounce can chopped tomatoes , with juice; or 3/4 pound tomatoes , seeded and grated

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

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

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


Input: 1 cup lentils, washed and picked over

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: A bouquet garni made with a bay leaf, a few sprigs each thyme and parsley, and a Parmesan rind

A bouquet garni made with a bay leaf , a few sprigs each thyme and parsley , and a Parmesan rind

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

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

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


Input: 6 cups water


Input: Salt


Input: freshly ground pepper


Input: 1 small head escarole, washed and roughly chopped about 6 cups

1 small head escarole , washed and roughly chopped about 6 cups

B-QTY O B-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

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


Input: Optional: 4 to 6 slices country bread, toasted and rubbed with a cut clove of garlic

Optional: 4 to 6 slices country bread , toasted and rubbed with a cut clove of garlic

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

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

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


Input: 2 garlic cloves, minced


Input: 1 cup green or brown lentils, washed and picked over

1 cup green or brown lentils , washed and picked over

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 1/2 medium onion


Input: Salt to taste


Input: 1 can water-packed tuna, drained

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped flat-leaf parsley


Input: 1 tablespoon chopped chives


Input: 1 tablespoon fresh lemon juice


Input: 1 tablespoon sherry vinegar or red wine vinegar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon Dijon mustard


Input: 1/4 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon canola oil


Input: 1 small onion or 1/2 medium, chopped

B-QTY O 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 garlic cloves, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons cumin seeds, lightly toasted and ground

2 teaspoons cumin seeds , lightly toasted and ground

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon tomato paste


Input: 1 1/3 cups brown lentils, rinsed and picked over

1$1/3 cups brown lentils , rinsed and picked over

O O 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: 6 cups water


Input: Salt to taste


Input: 1 to 2 canned chipotles in adobo, to taste, rinsed, seeded and sliced, plus a teaspoon of the adobo sauce

1 to 2 canned chipotles in adobo , to taste , rinsed , seeded and sliced , plus a teaspoon of the adobo sauce

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

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


Input: Croutons or toasted tortilla chips for garnish optional

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound (1 heaped cup) lentils, rinsed and picked over

1/2 pound ( 1 heaped cup ) lentils , rinsed and picked over

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


Input: 6 cups water, vegetable stock or chicken stock

6 cups water , vegetable stock or chicken stock

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

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Input: 1 medium onion, cut in half

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Input: 2 garlic cloves, peeled and crushed

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

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Input: 1 bay leaf


Input: Pinch of saffron


Input: 1/2 teaspoon turmeric


Input: 20 sprigs cilantro, tied into a bunch

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Input: Salt


Input: 1 teaspoon ground ginger


Input: 2 medium or 1 large carrot, peeled and cut into 1/4-inch dice

2 medium or 1 large carrot , peeled and cut into 1/4-inch dice

B-QTY O B-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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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound winter squash (such as pumpkin or butternut squash) or sweet potato, peeled and cut into 1/4-inch dice

1/2 pound winter squash ( such as pumpkin or butternut squash ) or sweet potato , peeled and cut into 1/4-inch dice

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


Input: 3 tablespoons tomato paste


Input: Freshly ground pepper


Input: 2 to 3 tablespoons chopped flat-leaf parsley

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Input: 1 pound potatoes, peeled and cut into chunks

1 pound potatoes , peeled and cut into chunks

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

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Input: ¼ cup milk


Input: 1½ tablespoons flour


Input: 3 eggs


Input: 4 egg whites


Input: 1 ½ tablespoons cream


Input: Salt


Input: pepper


Input: 8 tablespoons butter


Input: 8 tablespoons butter


Input: 1 ½ pounds onions, peeled and thinly sliced

1  1/2 pounds onions, peeled and thinly sliced

1$1/2 pounds onions , peeled and thinly sliced

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

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Input: ½ cup sugar


Input: 1½ teaspoons salt


Input: 7 tablespoons sherry vinegar


Input: 1 cup inexpensive red wine


Input: 1 pound duck or rabbit livers

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

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Input: 1 teaspoon pepper


Input: 2 tablespoons cooking oil


Input: 1 medium-size winter squash (Ms. Fountain likes Buttercups and orange Hubbards; if you go canned, and she’s definitely not recommending that, use unsweetened pumpkin)

1 medium-size winter squash ( Ms. Fountain likes Buttercups and orange Hubbards; if you go canned , and she’s definitely not recommending that , use unsweetened pumpkin )

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

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NoPAREN 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 YesPAREN YesPAREN


Input: 1/3 cup salt


Input: 4 eggs


Input: 3/4 cup sugar (half white, half brown, packed)

3/4 cup sugar ( half white , half brown , packed )

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Input: 1/2 cup heavy cream


Input: 1 tablespoon cornstarch


Input: 2 teaspoons cinnamon


Input: 1 teaspoon freshly grated nutmeg


Input: 1/8 teaspoon crushed cloves


Input: Pinch of salt


Input: 2 Napa cabbages, weighing 3 to 4 pounds total

2 Napa cabbages , weighing 3 to 4 pounds total

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pie crust, homemade, of course

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

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Input: 2 medium sweet potatoes, peeled and cut into 1-inch chunks

2 medium sweet potatoes , peeled and cut into 1-inch chunks

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

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Input: 1 1/3 cups graham cracker crumbs, made from one package graham crackers, which has 9 full cracker sheets

1$1/3 cups graham cracker crumbs , made from one package graham crackers , which has 9 full cracker sheets

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

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Input: 1/4 cup shredded unsweetened coconut


Input: 1/2 cup plus 2 tablespoons sugar

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

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Input: 1 1/4 teaspoons ground ginger


Input: 1 1/4 teaspoons ground cinnamon