Input: 1 pint raspberries (reserve 30 raspberries for garnish)

1 pint raspberries ( reserve 30 raspberries for garnish )

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

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Input: 2 tablespoons mint leaves, cut in a chiffonade

2 tablespoons mint leaves , cut in a chiffonade

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

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Input: 2 tablespoons dried lemon verbena leaves (or substitute 2 chamomile or verbena tea bags)

2 tablespoons dried lemon verbena leaves ( or substitute 2 chamomile or verbena tea bags )

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

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


Input: 1 scant cup sugar


Input: 7 ounces bittersweet chocolate (like Valrhona brand)

7 ounces bittersweet chocolate ( like Valrhona brand )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

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Input: 1 scant cup cocoa powder


Input: 1 quart milk


Input: 4 egg yolks


Input: 5 large eggs


Input: 3 3/4 cups milk


Input: 1 vanilla bean, or 1 1/2 teaspoons vanilla extract

1 vanilla bean , or 1$1/2 teaspoons vanilla extract

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

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Input: 4 eggs


Input: 2 egg yolks


Input: 1/2 cup sugar, plus 3/4 cup

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 1/2 cups water


Input: Bay leaf


Input: Salt and freshly ground pepper to taste

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

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Input: 2 tablespoons finely chopped coriander


Input: 3/4 cup sugar, plus 1/2 cup

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 quart milk


Input: Pinch salt


Input: 1/2 teaspoon vanilla extract


Input: 2 tablespoons instant coffee powder (not decaffeinated)

2 tablespoons instant coffee powder ( not decaffeinated )

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

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Input: 2 small zucchini, about 1/2-pound total

2 small zucchini , about 1/2-pound total

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

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Input: 1 tablespoon butter


Input: 1/2 cup finely chopped onions


Input: 2 teaspoons turmeric


Input: 1 cup converted rice


Input: 2 tablespoons chopped flat-leaf parsley


Input: 1 fresh or canned plum tomato, seeded and diced

1 fresh or canned plum tomato , seeded and diced

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

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Input: 1 teaspoon chopped fresh rosemary


Input: 1 teaspoon chopped fresh thyme


Input: 1 garlic clove, minced


Input: 3/4 cup dry white wine


Input: 2 celery ribs, chopped


Input: 1 medium onion, chopped

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


Input: Coarse salt and freshly ground pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Flour for dredging


Input: 3 slices lean bacon, diced

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

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Input: 6 chicken breasts and/or thighs and drum sticks

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon sugar


Input: 2 cups dried cranberry, kidney or pinto beans, soaked overnight and drained

2 cups dried cranberry , kidney or pinto beans , soaked overnight and drained

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

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


Input: 1 tablespoon fresh oregano


Input: 2 to 3 tablespoons Hungarian paprika

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons browned toasted cumin seeds

1$1/2 tablespoons browned toasted cumin seeds

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 3 cloves garlic, peeled


Input: 2 bay leaves


Input: 4 to 6 dried California or ancho chilies

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

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Input: Coarse salt and freshly ground pepper to taste

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

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Input: 2 1/2 pounds stewing beef, cut in 1-inch cubes and trimmed of fat

2$1/2 pounds stewing beef , cut in 1-inch cubes and trimmed of fat

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: Bouquet garni (thyme and pars- ley sprigs and bay leaf tied in a cheesecloth bag)

Bouquet garni ( thyme and pars- ley sprigs and bay leaf tied in a cheesecloth bag )

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

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

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


Input: 1 medium onion, chopped

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


Input: 1 pound pinto beans


Input: 2 tablespoons butter


Input: 2 tablespoons chopped parsley leaves


Input: 3/4 cup fresh bread crumbs


Input: 1 1/2 cups chicken or meat stock, preferably homemade

1$1/2 cups chicken or meat stock , preferably homemade

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup dry white wine


Input: Coarse salt and freshly ground pepper to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 carrots, sliced


Input: Water to cover


Input: 3 medium-size onions, peeled

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


Input: Bouquet garni (thyme and parsley sprigs and bay leaf tied in a cheesecloth bag

Bouquet garni ( thyme and parsley sprigs and bay leaf tied in a cheesecloth bag

B-NAME I-NAME O B-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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NoPAREN NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound Great Northern beans


Input: 1 1/2 tablespoons unsalted butter


Input: 8 large egg whites


Input: 4 lamb shanks


Input: 4 garlic cloves, cut into slivers

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon fresh rosemary leaves


Input: 3 tablespoons extra-virgin olive oil


Input: 8 ripe Bartlett or Anjou pears

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons eau de vie de poire

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds fresh plum tomatoes, finely chopped

1$1/2 pounds fresh plum tomatoes , finely chopped

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

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Input: 6 large egg whites


Input: 2 1/4 cups sugar


Input: 2 tablespoons flour


Input: 1 large egg yolk


Input: 1 teaspoon dried thyme


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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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large garlic clove, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bunch, about 3/4 pound, Swiss chard, chopped

1 bunch , about 3/4 pound , Swiss chard , chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups part-skim ricotta


Input: 1 medium onion, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons dry bread crumbs


Input: 4 tablespoons olive oil


Input: 1 tablespoon unsalted butter


Input: 5 large egg whites


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: 4 large egg yolks


Input: 4 tablespoons yellow cornmeal


Input: 1 tablespoon olive oil


Input: 1 tablespoon unsalted butter


Input: 1 1/3 cups freshly grated Parmesan cheese

1$1/3 cups freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons capers


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon salt


Input: 4 soft lettuce leaves, like Boston or bibb

4 soft lettuce leaves , like Boston or bibb

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons Dijon mustard


Input: 1 teaspoon anchovy paste


Input: 1 tablespoon olive oil


Input: 2 tablespoons lemon juice


Input: 8 ounces green beans


Input: 8 ounces fresh tuna


Input: 1 to 2 slices red onion, 1/2 cup chopped

1 to 2 slices red onion , 1/2 cup chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 to 4 large basil leaves, 2 tablespoons chopped

3 to 4 large basil leaves , 2 tablespoons chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 oil-cured black olives


Input: 2 ripe medium tomatoes


Input: 12 ounces tiny new potatoes


Input: 2 eggs


Input: 2 tablespoons lemon juice


Input: 1/4 teaspoon freshly ground white pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 tablespoons unsalted butter, at room temperature

8 tablespoons unsalted butter , at room temperature

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 black peppercorns


Input: 1 bay leaf


Input: 1 small onion, quartered

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


Input: 1/4 cup sliced carrot


Input: 1/4 cup sliced celery


Input: 4 sprigs parsley, plus 1/4 cup minced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 3-pound Atlantic salmon fillets, from the center cut

2 3-pound Atlantic salmon fillets , from the center cut

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

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Input: 1 tablespoon salt


Input: 1 teaspoon freshly ground pepper


Input: 6 medium acorn squash


Input: 12 ripe tomatoes, peeled and sliced

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

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Input: 1/4 cup capers


Input: 1 tablespoon salt


Input: 4 medium zucchinis, sliced


Input: 2 medium eggplants, peeled and cut into 1-inch cubes

2 medium eggplants , peeled and cut into 1-inch cubes

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon salt


Input: 2 red peppers, cut into 1/2-inch strips

2 red peppers , cut into 1/2-inch strips

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

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Input: 4 green peppers, cut into 1/2-inch strips

4 green peppers , cut into 1/2-inch strips

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

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Input: 2 large onions, sliced


Input: 4 garlic cloves, crushed


Input: 1/2 teaspoon paprika


Input: 1/3 cup olive oil


Input: 1/4 cup chopped chives


Input: 6 eggs


Input: 1/2 cup grated onion


Input: 1 cup milk


Input: 2 1/2 cups heavy cream


Input: 4 ounces American cheese, sliced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ounces Swiss cheese, sliced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon salt


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped parsley


Input: 1/2 cup coarsely grated Parmigiano Reggiano

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon unsalted butter, softened

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 14 slices good-quality white bread


Input: 1 tablespoon cornstarch


Input: 1 1/4 cups reduced-fat ricotta cheese


Input: 2 tablespoons grated lemon rind


Input: 1/2 teaspoon salt


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound pappardelle or fettuccine, fresh or dried

1 pound pappardelle or fettuccine , fresh or dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 6 large shallots, finely minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup coarsely grated ginger


Input: 1 pound portobello mushrooms or any assortment of wild and common white mushrooms (champignons de Paris), cleaned, trimmed and sliced

1 pound portobello mushrooms or any assortment of wild and common white mushrooms ( champignons de Paris ) , cleaned , trimmed and sliced

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

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

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

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


Input: 1 1/4 cups nonfat plain yogurt


Input: 2 tablespoons lemon juice


Input: 1 medium red onion, about 6 ounces

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 caraway seeds


Input: 4 teaspoons Dijon mustard


Input: 1 cup low-fat buttermilk


Input: 3 pounds new potatoes


Input: 2 teaspoons cornstarch


Input: 1/4 teaspoon salt


Input: 3 tablespoons fermented black beans


Input: 2 teaspoons sugar


Input: 4 teaspoons soy sauce


Input: 1 cup chicken stock, the no-salt-added variety

1 cup chicken stock , the no-salt-added variety

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: 1/4 cup dry Sherry


Input: 1 pound firm tofu made with calcium sulfate, drained and cut into 1/2-inch cubes

1 pound firm tofu made with calcium sulfate , drained and cut into 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 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: 8 cups broccoli florets (about 2 pounds whole broccoli)

8 cups broccoli florets ( about 2 pounds whole broccoli )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3/4 pound lean ground pork


Input: 2 tablespoons coarsely grated fresh ginger

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon hot pepper flakes


Input: 1 tablespoon toasted sesame oil


Input: 2 cloves garlic


Input: 1 teaspoon fennel seeds


Input: 1/2 cup coarsely grated Parmigiano Reggiano

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 to 5 cups vegetable or chicken stock, the no-salt-added variety

4 to 5 cups vegetable or chicken stock , the no-salt-added variety

B-QTY O B-RANGE_END 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 NoCAP NoCAP

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


Input: 1 tablespoon olive oil


Input: 1/2 cup chopped onion


Input: 1 cup arborio rice


Input: 1/2 cup dry white wine


Input: 1/2 pound Swiss chard, washed well, trimmed of stems, leaves cut into strips

1/2 pound Swiss chard , washed well , trimmed of stems , leaves cut into strips

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

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

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


Input: 5 eggs


Input: 2 cups heavy cream


Input: Freshly ground pepper


Input: 1 tablespoon water


Input: Freshly ground pepper to taste


Input: 1 tablespoon canola oil


Input: 2 cups cooked fresh fava or white beans

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium heads of garlic, halved lengthwise

2 medium heads of garlic , halved lengthwise

B-QTY O B-UNIT O B-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 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 1/4 teaspoons kosher salt, plus more to taste

1$1/4 teaspoons kosher salt , plus more to taste

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: 2 teaspoons kosher salt


Input: 1/2 teaspoon caraway seeds


Input: 1 sprig fresh thyme


Input: 1 sprig fresh rosemary


Input: 1 bay leaf


Input: 1 teaspoon whole black peppercorns


Input: 1 bottle dry red wine


Input: 1/4 cup cooked tiny peas


Input: 3 tablespoons minced fresh chives


Input: 1/4 cup fresh chervil leaves


Input: 2 racks of lamb, trimmed and Frenched (ask your butcher to do this), trimmings reserved

2 racks of lamb , trimmed and Frenched ( ask your butcher to do this ) , trimmings reserved

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

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

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


Input: 1 head of garlic, halved

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 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 large onion, peeled and coarsely chopped

1 large onion , peeled and coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 2 1/2 pounds meaty lamb bones (like shoulder)

2$1/2 pounds meaty lamb bones ( like shoulder )

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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup dry white wine


Input: 1 pound Arborio rice


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 shallots, peeled and minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cloves garlic, peeled and minced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Cayenne pepper to taste


Input: 2 scallions, trimmed and thinly sliced on the diagonal

2 scallions , trimmed and thinly sliced on the diagonal

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Up to 8 cups chicken broth, homemade or low-sodium canned

Up to 8 cups chicken broth , homemade or low-sodium canned

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/4 teaspoons kosher salt


Input: Freshly ground pepper to taste

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


Input: 4 tablespoons unsalted butter


Input: 6 ounces fresh morel or cremini mushrooms, cleaned and cut into bite-size pieces

6 ounces fresh morel or cremini mushrooms , cleaned and cut into bite-size pieces

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

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: 6 thick spears asparagus, peeled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large ripe tomato, peeled, seeded and diced small

1 large ripe tomato , peeled , seeded and diced small

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 1/2 teaspoon kosher salt


Input: 4 tablespoons cold unsalted butter, cut into small pieces

4 tablespoons cold unsalted butter , cut into small pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup heavy cream


Input: 1 shallot, peeled and minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 clove garlic, peeled and thinly sliced

1/2 clove garlic , peeled and thinly sliced

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

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Input: 1 tablespoon grated fresh ginger


Input: 1 1/2 tablespoons fresh lime juice


Input: 6 tablespoons imported white port or dry white wine

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon kosher salt


Input: Freshly ground pepper to taste

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


Input: 1 pound sea scallops


Input: 1/4 cup chopped basil


Input: 1/8 teaspoon thyme


Input: 2 tablespoons unsalted butter


Input: 3 heads Belgian endive, halved lengthwise

3 heads Belgian endive , halved lengthwise

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon kosher salt


Input: Freshly ground pepper to taste

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


Input: 1 tablespoon sugar


Input: 1 tablespoon fresh lime juice


Input: 1 tablespoon canola oil


Input: 1/2 large onion, diced

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


Input: 1 3/4 cup tomato juice


Input: 1 pound baking potatoes, baked until tender and peeled

1 pound baking potatoes , baked until tender and peeled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 large egg whites


Input: 3 tablespoons nonfat milk


Input: 1 cup dried bread crumbs


Input: Spray of olive oil


Input: Red pepper coulis (see recipe)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 pound red peppers, cored, seeded and diced

1/2 pound red peppers , cored , seeded and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium-size tomato, seeded and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: Freshly ground pepper to taste

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


Input: 1 1/2 cups long-grain rice


Input: 1 1/2 tablespoons butter


Input: 1 1/2 teaspoons lemon juice


Input: Salt to taste if desired

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


Input: 6 cups water


Input: 1/2 cup finely chopped green onion or scallions, optional, for garnish

1/2 cup finely chopped green onion or scallions , optional , for garnish

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

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

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


Input: 1/2 teaspoon dried thyme


Input: 1 teaspoon dried crushed oregano


Input: 1 cup uncooked long-grain rice, optional, or serve the dish with Creole rice (see recipe)

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

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

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

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


Input: Salt to taste if desired


Input: Freshly ground pepper to taste


Input: 5 cups shrimp broth (see recipe) or water

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

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

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


Input: 2 cups crushed imported tomatoes


Input: 1 cup finely chopped celery


Input: 1 tablespoon finely minced garlic


Input: 1 cup cooked ham cut into 1/2-inch cubes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 cup finely chopped green pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup finely chopped green onions or scallions

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: 2 tablespoons flour


Input: 1 cup finely chopped onion


Input: 2 tablespoons corn, peanut or vegetable oil

2 tablespoons corn , peanut or vegetable oil

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

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Input: 2 pounds shrimp in the shell

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup fresh peas


Input: 3 tablespoons chopped fresh basil


Input: 1 teaspoon ground cumin


Input: 1/2 teaspoon turmeric


Input: 1/8 teaspoon red pepper flakes


Input: 1 cup diced celery


Input: 1 cup diced carrots


Input: 1 cup diced onion


Input: 1 medium-size tomato, seeded and diced

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

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Input: 1/3 cup pine nuts, toasted until golden

1/3 cup pine nuts , toasted until golden

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

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Input: 1 large bunch broccoli, cut into florets

1 large bunch broccoli , cut into florets

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound dried linguini


Input: 1 tablespoon minced chives


Input: 1 two-ounce can anchovy fillets

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


Input: 2 teaspoons extra-virgin olive oil


Input: 3 large garlic cloves, minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon chili pepper flakes


Input: 1 3/4 cups defatted chicken broth


Input: 1 cup mushrooms, washed and sliced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 scallions, minced


Input: Salt and freshly ground white pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: A few drops lemon juice


Input: 1/2 cup heavy cream


Input: 1/4 cup amontillado sherry


Input: 1 pound bay scallops


Input: 12 jumbo shrimp, peeled and deveined

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

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Input: 3 shallots, sliced thin


Input: 1 bulb fennel, sliced thin

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large onion, sliced thin

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon unsalted butter, or more to taste

1 tablespoon unsalted butter , or 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: 2 pounds mussels, scrubbed and debearded

2 pounds mussels , scrubbed and debearded

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 1 cup medium-dry or fruity white wine

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium-size carrot, peeled and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons whole allspice


Input: 1/2 teaspoon whole black peppercorns


Input: 6 cups beef stock


Input: 2 cups shredded callaloo, spinach, mustard greens or other greens

2 cups shredded callaloo , spinach , mustard greens or other greens

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

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


Input: 3/4 cup diced chayote or yellow squash

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

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Input: 1/2 pound yuca, peeled and diced

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

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Input: 1/2 Scotch bonnet pepper or other small hot chili, seeded and minced, or hot red pepper flakes or cayenne pepper to taste

1/2 Scotch bonnet pepper or other small hot chili , seeded and minced , or hot red pepper flakes or cayenne pepper to taste

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

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


Input: 1 bay leaf


Input: 2 sprigs fresh thyme


Input: 4 scallions, chopped


Input: 1 link Italian hot sausage


Input: 1 large onion, chopped

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


Input: 1/4 pound corned beef in one piece

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups chicken broth


Input: 1 1/2 cups heavy cream


Input: Coarse salt to taste


Input: Freshly ground pepper to taste

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


Input: 1 2/3 cups wilted salad greens (about 4 cups romaine lettuce leaves and 1/3 cup vinaigrette)

1$2/3 cups wilted salad greens ( about 4 cups romaine lettuce leaves and 1/3 cup vinaigrette )

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

NoCAP NoCAP NoCAP 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 YesPAREN YesPAREN YesPAREN


Input: 1 1/2 cups skim milk


Input: 1 baking potato, about 9 ounces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons cornstarch


Input: 1/2 cup chopped coriander (optional)

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

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 pounds baked ham, cut into 3/4-inch chunks

1$1/2 pounds baked ham , cut into 3/4-inch chunks

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 ounces fresh pineapple, peeled and cored (or canned in juice, unsweetened), cut into 1-inch chunks (about 2 cups)

12 ounces fresh pineapple , peeled and cored ( or canned in juice , unsweetened ) , cut into 1-inch chunks ( about 2 cups )

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

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

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


Input: 1 tablespoon lemon juice


Input: 1/2 cup apple juice or canned pineapple juice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon cornstarch


Input: Freshly ground pepper


Input: 4 ounces bacon, fried until crisp, if desired

4 ounces bacon , fried until crisp , if desired

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large onion, peeled and cut into 1/2-inch dice, about 1 cup

1 large onion , peeled and cut into 1/2-inch dice , about 1 cup

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

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

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


Input: 1 teaspoon black mustard seeds


Input: 1 tablespoon curry powder


Input: 1 tablespoon vegetable oil


Input: 4 garlic cloves, minced


Input: 2 medium green bell peppers, seeded, deribbed and cut into 1/2-inch dice, about 1 1/2 cups

2 medium green bell peppers , seeded , deribbed and cut into 1/2-inch dice , about 1$1/2 cups

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

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

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


Input: 1 teaspoon vinegar


Input: 2 tablespoons flour


Input: 2 tablespoons lard or bacon fat

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 medium-size boiling potatoes


Input: 2 cups water


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup bread crumbs


Input: 4 tablespoons butter


Input: 1 large- or 2 medium-size hothouse cucumbers

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon plus 1 teaspoon, approximately, coarse (kosher) salt, if desired

1 tablespoon plus 1 teaspoon , approximately , coarse ( kosher ) salt , if desired

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


Input: 1/2 cup sour cream


Input: 1 tablespoon chopped parsley


Input: 4 eggs


Input: 1 pound dry cottage cheese


Input: 1/4 cup tomato sauce


Input: 1 tablespoon sweet paprika


Input: 1 bay leaf


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 4 cups vegetable stock. (See note)

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

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup hot tap water


Input: 2 tablespoons butter


Input: 1 egg, lightly beaten


Input: 1 teaspoon salt, if desired

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

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Input: 2 cups all-purpose flour


Input: 4 tablespoons butter


Input: 1 cup bread crumbs


Input: 2 tablespoons chopped parsley


Input: 2 tablespoons vegetable oil or lard

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 rounded tablespoon all-purpose flour


Input: 1 medium-size onion, chopped

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


Input: 2 pounds tripe


Input: 1/2 pound crabmeat, picked over and cartilage removed

1/2 pound crabmeat , picked over and cartilage removed

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 pint clams (canned is O.K.)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 cups okra (frozen is O.K.)

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

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NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Juice of 2 lemons


Input: 1/2 teaspoon cayenne


Input: 2 teaspoons Tabasco


Input: 1 tablespoon gumbo file


Input: 2 tablespoons Worcestershire sauce


Input: Pinch of saffron


Input: 1/2 cup white wine


Input: 1 tablespoon sugar


Input: 2 slices bacon


Input: 2 stalks celery, chopped


Input: 2 cloves garlic, peeled and chopped

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

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Input: 2 red onions, peeled and chopped

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

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Input: 1 green pepper, cored, seeded and chopped

1 green pepper , cored , seeded and chopped

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

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Input: 1 tablespoon parsley, chopped


Input: 1 pound halibut, cut in 1-inch chunks

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

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Input: 1/2 cup tomato paste


Input: 1/4 cup olive oil


Input: 1 teaspoon Dijon mustard


Input: 2 tablespoons tarragon vinegar


Input: 1/4 cup water-packed canned tuna, drained and diced

1/4 cup water-packed canned tuna , drained and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 2 tablespoons sour pickles, diced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon fresh tarragon, chopped

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

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Input: 2 tablespoons sour pickles, diced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon fresh tarragon, chopped

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

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Input: 2 1 1/4-pound lobsters


Input: 1 pound shrimp, in shells

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

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Input: 1 large carrot, chopped

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


Input: 2 stalks celery, chopped


Input: 1 onion, peeled and chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 1 teaspoon peppercorns


Input: Parsley sprigs


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

1 28-ounce can whole plum tomatoes , drained

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

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Input: 1/4 cup olive oil


Input: Salt and freshly ground black pepper to taste

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

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Input: 5 eggs, hard boiled, separated

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

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Input: 2 tablespoons anchovy paste


Input: 1 1/2 cups each of the following: beets, new potatoes and celery root, cooked and thinly sliced

1$1/2 cups each of the following: beets , new potatoes and celery root , cooked and thinly sliced

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

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Input: 1/2 cup olive oil


Input: 3 tablespoons white-wine vinegar


Input: 6 tablespoons unsalted butter, softened

6 tablespoons unsalted butter , softened

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons unsalted butter, softened

3 tablespoons unsalted butter , softened

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 to 16 baguette pieces, thinly sliced and lightly toasted

12 to 16 baguette pieces , thinly sliced and lightly toasted

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

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Input: 1/2 cup Swiss cheese, grated

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup Parmesan cheese, grated

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 20 amaretti cookies


Input: 1 cup Poire William's


Input: 10 Anjou or Bosc pears

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


Input: 1 cup raisins


Input: 1 cup light brown sugar


Input: 1 cup sugar


Input: 1/2 teaspoon vanilla extract


Input: 3/4 cup Marsala wine


Input: Red pepper to taste


Input: Salt to taste


Input: 1 cup grated Parmesan cheese


Input: 3 eggs


Input: 5 cups heavy cream


Input: Freshly ground black pepper to taste

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

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Input: 1 1/2 pounds andouille sausage


Input: 3/4 cup basil


Input: 1/2 cup parsley, chopped


Input: 2 cups Calamata olives, pitted and halved

2 cups Calamata olives , pitted and halved

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

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Input: 4 pounds Gulf shrimp, shelled, deveined and butterflied

4 pounds Gulf shrimp , shelled , deveined and butterflied

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: 4 garlic cloves, chopped


Input: 1 green bell pepper, cut into 1/4-inch strips

1 green bell pepper , cut into 1/4-inch strips

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

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Input: 2 yellow bell peppers, cut into 1/4-inch strips

2 yellow bell peppers , cut into 1/4-inch strips

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

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Input: 1/2 cup olive oil


Input: 3 red bell peppers, cut into 1/4-inch strips

3 red bell peppers , cut into 1/4-inch strips

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

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Input: 6 eggs, beaten


Input: 4 cups semolina flour


Input: 1 tablespoon peppercorns


Input: 10 medium artichokes


Input: 2 lemons, quartered


Input: 1/4 cup balsamic vinegar


Input: 1 teaspoon salt


Input: 1/2 cup grated Parmesan cheese


Input: 1/2 cup pecans


Input: 1 1/2 cups olive oil


Input: 4 garlic cloves


Input: 1 1/2 cups parsley


Input: 2 cups fresh basil leaves


Input: 2 garlic cloves, finely chopped

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

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Input: 2 teaspoons fresh sage, finely chopped

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

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Input: 1/2 cup olive oil


Input: 1 pound mozzarella cheese, thinly sliced

1 pound mozzarella cheese , thinly sliced

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

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Input: 4 tablespoons olive oil, plus olive oil for greasing the bowl

4 tablespoons olive oil , plus olive oil for greasing the bowl

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

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Input: 3/4 teaspoon salt


Input: 3 1/2 cups unbleached flour, plus flour for dusting the board

3$1/2 cups unbleached flour , plus flour for dusting the board

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

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Input: 4 teaspoons dry yeast


Input: 1/2 cup rye flour


Input: 2 tablespoons milk


Input: 4 tablespoons chopped red onions


Input: 2 tablespoons finely chopped coriander or parsley

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

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Input: 2 tablespoons cider vinegar


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: 4 ripe plum tomatoes, cored, peeled and coarsely chopped

4 ripe plum tomatoes , cored , peeled and coarsely chopped

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

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Input: Salt and freshly ground pepper to taste

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

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Input: 4 fresh ears of corn


Input: 2 tablespoons Dijon mustard


Input: 1 tablespoon chopped garlic


Input: 1/4 teaspoon ground cumin


Input: 4 tablespoons olive oil


Input: 2 tablespoons Ricard or Pernod


Input: 1/4 cup freshly grated Parmesan or Romano cheese

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

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Input: 1/4 teaspoon Tabasco sauce


Input: 2 tablespoons flour


Input: 1/2 cup heavy cream


Input: 4 tablespoons butter


Input: 2 anchovy fillets


Input: 1 clove garlic


Input: 1/2 cup chopped parsley


Input: 1/2 cup coarsely chopped scallions


Input: 1/2 cup coarsely chopped celery


Input: 1 lb. fresh spinach


Input: 24 oysters


Input: 1 ounce shaved unsweetened chocolate


Input: 1/4 cup sifted confectioners' sugar


Input: 3 tablespoons Grand Marnier


Input: 1/3 cup superfine sugar


Input: 3 tablespoons unsweetened cocoa


Input: 1 1/2 cups heavy cream


Input: 1 teaspoon vanilla extract


Input: Dash of salt


Input: 1 1/2 teaspoons baking powder


Input: 1 cup brown sugar


Input: 9 eggs, separated


Input: 1 1/4 cups pecans


Input: 1 cup hazelnuts


Input: Unsalted butter for greasing the pan

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons chopped cilantro


Input: 1 small garlic head, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 medium-size bay leaves


Input: 1/2 teaspoon crushed red pepper


Input: 1 teaspoon salt


Input: 4 tablespoons oregano


Input: 1 teaspoon freshly ground pepper


Input: 3/4 cup capers


Input: 3/4 cup green olives, pitted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup red-wine vinegar


Input: 3/4 cup olive oil


Input: 3/4 cup dark brown sugar


Input: 1 1/4 cups white wine


Input: 2 cups pitted prunes (or dried apricots or dried pears)

2 cups pitted prunes ( or dried apricots or dried pears )

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

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Input: 12 chicken breasts and thighs, trimmed of fat and skin

12 chicken breasts and thighs , trimmed of fat and skin

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

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Input: 1 teaspoon salt


Input: 1/2 teaspoon freshly ground pepper


Input: 1/4 cup balsamic vinegar


Input: 2 tablespoons olive oil


Input: 3/4 pound mushrooms, chopped


Input: 1/2 teaspoon thyme


Input: 1 cup almonds, toasted


Input: 3 tablespoons unsalted butter


Input: 1 onion, finely chopped


Input: 3 garlic cloves, finely chopped

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

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Input: 6 ounces fresh mushrooms, preferably oyster mushrooms, shiitake mushrooms or morels or a blend of all three, thinly sliced

6 ounces fresh mushrooms , preferably oyster mushrooms , shiitake mushrooms or morels or a blend of all three , thinly sliced

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

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

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


Input: Freshly ground pepper to taste

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


Input: 1/4 cup olive oil


Input: Salt to taste if desired

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


Input: 2 tablespoons red-wine vinegar


Input: 1 hard-cooked egg, coarsely chopped

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

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Input: 1/2 cup coarsely chopped red onion

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

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Input: 2 bunches endive, about 6 ounces, well trimmed

2 bunches endive , about 6 ounces , well trimmed

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

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Input: Freshly ground pepper to taste

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


Input: 1 bunch watercress


Input: Salt to taste if desired

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


Input: 1/4 cup finely chopped fresh basil or 2 tablespoons dried

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

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Input: 9 ounces fresh or packaged dried linguine

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

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Input: 1/8 teaspoon dried hot red pepper flakes

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

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Input: 1 cup ricotta cheese


Input: 2 teaspoons finely chopped garlic


Input: 3 tablespoons plus 10 cups water

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Input: 2 cups fresh new peas or a 10-ounce frozen package

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Input: 4 pounds small mussels


Input: 1 tablespoon plus 1/4 cup olive oil

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Input: 4 tablespoons butter at room temperature

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

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Input: 6 sprigs fresh basil for garnish, optional

6 sprigs fresh basil for garnish , optional

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

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Input: 1 cup rich veal broth or use fresh or canned beef broth

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

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Input: 1/4 cup Madeira wine


Input: 1/2 cup dry red wine, preferably zinfandel

1/2 cup dry red wine , preferably zinfandel

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

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Input: 1/2 cup melted butter


Input: 8 skinless, boneless chicken breast halves

8 skinless , boneless chicken breast halves

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

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Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 2 tablespoons butter


Input: 1 tablespoon olive oil


Input: 1/2 cup finely chopped prosciutto


Input: 2 tablespoons Cognac


Input: 1 cup heavy cream


Input: 4 teaspoons crumbled dried sage or 12 leaves fresh sage, chopped

4 teaspoons crumbled dried sage or 12 leaves fresh sage , chopped

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

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Input: 6 slices beef tenderloin, each about 1/4 pound

6 slices beef tenderloin , each about 1/4 pound

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

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Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 2 tablespoons butter, preferably clarified

2 tablespoons butter , preferably clarified

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

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Input: 2 tablespoons finely chopped shallots


Input: 1 teaspoon finely minced garlic


Input: 5 dashes Tabasco sauce


Input: 3 scallions, trimmed and chopped

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

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Input: 1 tablespoon finely minced garlic


Input: 1 tablespoon finely chopped shallots


Input: 1/2 teaspoon cayenne pepper


Input: 2 tablespoons lemon juice


Input: 1 tablespoon finely diced red peppers

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

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Input: 1 tablespoon finely diced green peppers

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon Dijon-style mustard


Input: 2 ounces Cognac


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 4 slices bacon


Input: 1/2 cup cracker crumbs


Input: 1 cup grated cheese, preferably half Colby and half Monterey Jack

1 cup grated cheese , preferably half Colby and half Monterey Jack

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

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

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


Input: 3/4 cup light cream


Input: 3 eggs, beaten


Input: 1/3 cup chopped chives


Input: Salt to taste, if desired

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup sour cream


Input: 2 tablespoons bottled taco sauce or tomato and Serrano chile sauce

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

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Input: 1 1/2 cups flour


Input: 8 tablespoons chilled butter


Input: 1 tablespoon smoked paprika


Input: 2 tablespoons kosher salt


Input: 1 bunch collard greens, washed and trimmed of stems but with ribs intact

1 bunch collard greens , washed and trimmed of stems but with ribs intact

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

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Input: 2 tablespoons butter at room temperature

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 24 littleneck clams on the half shell, loosened

24 littleneck clams on the half shell , loosened

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: 1 egg yolk


Input: 3 tablespoons cold water, approximately

3 tablespoons cold water , approximately

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

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Input: 14 shrimp, about 1/2 pound, shelled and deveined

14 shrimp , about 1/2 pound , shelled and deveined

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

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Input: 1 4-ounce can green chilies, preferably chopped, about 1/2 cup

1 4-ounce can green chilies , preferably chopped , about 1/2 cup

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

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


Input: Lime or lemon wedges, to garnish

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pastry for a one-crust pie (see recipe)

Pastry for a one-crust pie ( see recipe )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 1/2 ounces of Loco Mango


Input: Splash of grenadine


Input: 1 1/2 ounces of light rum


Input: 1 teaspoon sesame seeds


Input: 1 6- or 7-pound picnic ham or pork butt, trimmed of skin but not fat

1 6- or 7-pound picnic ham or pork butt , trimmed of skin but not fat

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

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

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


Input: 1 teaspoon sesame oil


Input: 1/3 cup firmly packed brown sugar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup granulated sugar


Input: 1 egg


Input: 1 1/2 teaspoons very hot water


Input: 1/2 teaspoon vanilla extract


Input: 1 cup semisweet chocolate chips


Input: 2 pounds raw tuna


Input: 1/4 cup chopped red ogo (see note) or minced kelp

1/4 cup chopped red ogo ( see note ) or minced kelp

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

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

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


Input: 2 tablespoons roasted candlenuts (kukui nuts), macadamias or peanuts, ground into coarse crumbs (see note)

2 tablespoons roasted candlenuts ( kukui nuts ) , macadamias or peanuts , ground into coarse crumbs ( see note )

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

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

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

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


Input: Vegetable oil for baking sheets

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


Input: 1 cup plus 2 tablespoons sifted all-purpose flour

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon coarse sea salt, or more to taste

1 teaspoon coarse sea salt , or more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup thinly sliced scallions


Input: 1/2 teaspoon baking soda


Input: 1/2 teaspoon salt


Input: 1/2 cup butter, softened


Input: 2 eggs


Input: 2 cups old-fashioned rolled oats


Input: 1 12-ounce package semisweet chocolate chips

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon vanilla


Input: 1 medium onion, diced

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


Input: 1/4 cup flour


Input: Vegetable oil for baking sheets

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


Input: 1 1/2 cups unsifted all-purpose flour


Input: 1 teaspoon salt


Input: 1 teaspoon baking soda


Input: 1 cup solid vegetable shortening


Input: 1 cup firmly packed light brown sugar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup granulated sugar


Input: 2 celery stalks, diced


Input: 1 4-pound leg of lamb, butterflied

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 garlic head


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon salt


Input: 1/2 teaspoon freshly ground pepper


Input: 1 1/2 cups raw sesame seeds


Input: 1 quart vegetable oil for deep frying

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 carrots, julienned, plus 1 carrot, diced

2 carrots , julienned , plus 1 carrot , diced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 yellow squash, julienned


Input: 1 zucchini, julienned


Input: 1 teaspoon Sichuan oil


Input: 1 teaspoon finely chopped garlic


Input: 1 teaspoon finely chopped ginger


Input: 4 scallions, finely chopped


Input: 2 ounces snow peas, finely chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces daikon radish sprouts, finely chopped

2 ounces daikon radish sprouts , finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 eggs


Input: 1/4 cup heavy cream


Input: 4 ounces fresh shiitake mushrooms, chopped

4 ounces fresh shiitake mushrooms , chopped

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: 2 ounces bean sprouts


Input: 2 thin baguettes


Input: 3 cups medium shrimp, peeled, deveined and chopped

3 cups medium shrimp , peeled , deveined and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pepper jelly (optional)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup clarified butter (homemade, or may be purchased from Indian markets and specialty shops), melted

1/2 cup clarified butter ( homemade , or may be purchased from Indian markets and specialty shops ) , melted

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

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

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

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


Input: 4 scallions, diced


Input: 1 quart vegetable oil for deep frying

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large red pepper, diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups corn kernels (frozen or canned)

2 cups corn kernels ( frozen or canned )

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

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 cups milk


Input: 8 eggs, separated


Input: 1 teaspoon freshly ground white pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons salt


Input: 1 tablespoon baking powder, plus 2 teaspoons

1 tablespoon baking powder , plus 2 teaspoons

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 cups flour


Input: 2 cups fresh raspberries, or other seasonal berry

2 cups fresh raspberries , or other seasonal berry

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup confectioners' sugar


Input: 6 sheets phyllo dough, thawed according to package directions

6 sheets phyllo dough , thawed according to package directions

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: 8 tablespoons (1 stick) unsalted butter, cubed, kept cold

8 tablespoons ( 1 stick ) unsalted butter , cubed , kept cold

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

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

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


Input: 3/4 cup sugar


Input: Grated zest of 2 lemons

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


Input: 1/2 cup fresh lemon juice


Input: 8 large egg yolks


Input: 1/2 cup flour


Input: 2 1/2 cups fresh bread crumbs


Input: 1 cup peanut or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 large eggs


Input: Salt and freshly ground pepper

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


Input: 1 bunch arugula leaves, trimmed and washed

1 bunch arugula leaves , trimmed and washed

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 medium eggplants


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: 8 thin slices peasant bread, lightly toasted

8 thin slices peasant bread , lightly toasted

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 beefsteak tomatoes, cut into 1/4-inch slices

3 beefsteak tomatoes , cut into 1/4-inch slices

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt and freshly ground black pepper

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 large capers


Input: 3 anchovies, packed in oil, drained

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 black olives (like calamata), pitted

10 black olives ( like calamata ) , pitted

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 YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1/4 cup sherry vinegar


Input: Extra virgin olive oil


Input: 1 clove garlic, minced


Input: 4 shallots, two minced, two finely sliced

4 shallots , two minced , two finely sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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-by-12-inch thin slices smoked salmon

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely sliced chives


Input: 2 ripe mangoes, peeled and cut into 1/8-inch slices

2 ripe mangoes , peeled and cut into 1/8-inch slices

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Coarsely ground black pepper


Input: Fleur de sel or other sea salt

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 1 lemon, more if desired

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons shallots, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup heavy cream


Input: 1/8 teaspoon cayenne pepperpepper


Input: 1 cup heavy cream


Input: 1 tablespoon freshly squeezed lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 3/4 pound fresh mushrooms, about 4 cups

3/4 pound fresh mushrooms , about 4 cups

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 tablespoon butter


Input: 1/4 teaspoon freshly grated nutmeg


Input: 3 tablespoons milk


Input: 1/3 cup flour


Input: lemon juice


Input: 1 tablespoon freshly squeezed lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup shelled pistachio nuts


Input: 2 tablespoons corn, peanut or vegetable oil

2 tablespoons corn , peanut or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 1 tablespoon olive oil


Input: 5 tablespoons butter


Input: Salt to taste if desired

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


Input: 1 1/2 pounds fresh spinach


Input: 1 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 skinless, boneless fillets of flounder or fluke, about 1 1/4 pounds

4 skinless , boneless fillets of flounder or fluke , about 1$1/4 pounds

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

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

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


Input: 2 tablespoons lime juice (from 1 lime)

2 tablespoons lime juice ( from 1 lime )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 clove garlic, minced


Input: 4 tablespoons butter, softened


Input: 2 tablespoons minced cilantro leaves


Input: 2 tablespoons salt


Input: 2 tablespoons ground black pepper


Input: 1/4 cup fresh lime juice (from 2 limes)

1/4 cup fresh lime juice ( from 2 limes )

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 YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup olive oil


Input: 2 rib-eye steaks, each 2 inches thick and about 1 pound

2 rib-eye steaks , each 2 inches thick and about 1 pound

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

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


Input: 2 tablespoons ground cumin


Input: 2 tablespoons ground coriander


Input: 1 tablespoon mustard powder


Input: 3 tablespoons chipotles en adobo, or to taste

3 tablespoons chipotles en adobo , 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: 1 cup loosely packed cilantro, including stems

1 cup loosely packed cilantro , including stems

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper to taste

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


Input: 4 cloves garlic, peeled


Input: Tabasco to taste


Input: 1 bay leaf


Input: 2 sprigs fresh thyme or 1 teaspoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups fresh or canned chicken broth

1$1/2 cups fresh or canned chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons turmeric


Input: 1 cup converted rice


Input: 1 teaspoon finely chopped garlic


Input: 1 tablespoon olive oil


Input: 1/4 cup finely chopped onions


Input: 1 tablespoon butter


Input: 1 tablespoon sesame seeds


Input: 1 tablespoon finely chopped garlic


Input: 1/4 pound snow peas, trimmed and washed

1/4 pound snow peas , trimmed and washed

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 cup sliced water chestnuts or bamboo shoots

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons coarsely chopped fresh coriander

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup fresh or canned chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon grated fresh ginger


Input: 3 tablespoons olive oil


Input: 1/2 teaspoon red pepper flakes (optional)

1/2 teaspoon red pepper flakes ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Salt and freshly ground pepper

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


Input: 2 large sweet red peppers, cored, seeded and cut into 1/2-inch cubes

2 large sweet red peppers , cored , seeded and cut into 1/2-inch cubes

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

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

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


Input: 1/4 cup coarsely chopped red onion

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon cornstarch


Input: 4 chicken breast halves, skinless and boneless, about 1 1/4 pounds

4 chicken breast halves , skinless and boneless , about 1$1/4 pounds

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

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

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


Input: 2 tablespoons dry white wine or water

B-QTY B-UNIT 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: 2 tablespoons light soy sauce


Input: Salt and freshly ground white pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon chopped parsley


Input: 1 to 3 tablespoons fresh lemon juice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 1 tablespoon Champagne vinegar


Input: 1 cup vegetable oil


Input: 1 tablespoon fresh tarragon, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon fresh chives, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon fresh chervil, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 anchovy, rinsed and chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon capers, rinsed


Input: 1 teaspoon chopped cornichons


Input: 1 1/3 cups remoulade sauce, or less

O 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: 1 tablespoon Dijon mustard


Input: 1 whole egg


Input: Salt and freshly ground white pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound celery root


Input: 4 thick slices of country bread

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Input: 1 tablespoon dry sherry


Input: 1 cup mushroom broth


Input: 4 cups cooked cellophane noodles or angle-hair pasta

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Input: 2 cakes tofu


Input: 1 bunch coriander, minced


Input: 8 scallions, minced


Input: 2 whole chicken breasts, on the bone

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Input: 2 cups wild mushroom ragout (see recipe)

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Input: 3 teaspoons porcini or olive oil

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Input: 1 teaspoon salt


Input: 1/2 teaspoon freshly ground black pepper

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Input: 1/4 teaspoon chili-pepper sauce or Chinese chili-pepper paste

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Input: 1/4 teaspoon rice vinegar or white-wine vinegar

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Input: 1 teaspoon soy sauce


Input: 4 cups chicken broth


Input: 2 cups mushroom broth (see recipe)

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Input: Salt and freshly ground black pepper to taste

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Input: 1 teaspoon sesame oil


Input: 2 shallots, minced


Input: 1 inch fresh gingerroot, peeled and minced

1 inch fresh gingerroot , peeled and minced

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Input: 1/2 cup grated Parmesan cheese


Input: 1 tablespoon porcini or olive oil

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Input: 1 pound potato gnocchi


Input: 2 cups mushroom broth (see recipe)

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Input: 1/4 teaspoon salt


Input: 1/8 teaspoon freshly ground black pepper

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Input: 1 tablespoon olive oil


Input: 2 cups mushroom ragout (see recipe)

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Input: 2 bunches arugula or watercress


Input: 2 endives, sliced in 1/4-inch slices

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Input: 1 head of radicchio, sliced

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Input: 4 cups mushroom ragout (see recipe)

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Input: 1 teaspoon soy sauce


Input: 4 black peppercorns


Input: 1/2 teaspoon dried thyme


Input: 1 bay leaf


Input: 1 tablespoon mushroom broth (see recipe)

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Input: 2 teaspoons sherry vinegar


Input: 2 teaspoons minced shallots


Input: 2 cups rich chicken or beef broth

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Input: 1/4 cup minced flat leaf parsley

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Input: Stems from 6 pounds of mushrooms

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Input: 1 small white onion


Input: 2 pounds wild mushroom like portobello or porcini

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Input: 1 tablespoon porcini oil (through Williams-Sonoma) or olive oil

1 tablespoon porcini oil ( through Williams-Sonoma ) or olive oil

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Input: 1 cup mushroom broth (see recipe)

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Input: 2 tablespoons fresh thyme or 1 tablespoon dried thyme

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Input: 2 tablespoons dry sherry


Input: 3 teaspoons salt


Input: 2 teaspoons freshly ground black pepper

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Input: 1 tablespoon fresh parsley, chopped

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Input: Juice of 1 fresh lemon, strained

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Input: 1 teaspoon black peppercorns


Input: 1 large bunch curly parsley


Input: 1 piece cooked ham, about 2 pounds

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Input: 4 pounds white mushrooms


Input: 2 pounds shiitake mushrooms


Input: 2 tablespoons powdered gelatin


Input: 3 sprigs tarragon


Input: 2 bay leaves


Input: 2 cloves garlic


Input: 4 shallots


Input: 3/4 cup veal or chicken stock

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Input: Juice of 1 lemon, or to taste

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Input: 1 bottle dry chardonnay


Input: French-bread croûtes for serving


Input: Salmon roe for serving