Input: 1 red bell pepper, seeded, deveined and quartered

1 red bell pepper , seeded , deveined and quartered

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

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Input: 1 onion, peeled and quartered

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove garlic, peeled


Input: 2 cups vegetable broth or water

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

1/2 teaspoon coarse salt , plus more to taste

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

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

1 teaspoon freshly ground pepper , plus more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1/2 cup minced fresh basil leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 large zucchini, rinsed and cut into 1/2-inch-thick rounds

8 large zucchini , rinsed and cut into 1/2-inch-thick rounds

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

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Input: 4 eggplants, 10 to 12 ounces each, rinsed and cut into 1/2-inch thick rounds

4 eggplants , 10 to 12 ounces each , rinsed and cut into 1/2-inch thick rounds

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

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: 3 1/4 teaspoons coarse salt, plus more to taste

3$1/4 teaspoons coarse salt , plus more to taste

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

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Input: 2 teaspoons fresh thyme


Input: 2 cups minced fresh basil leaves

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

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Input: 1 cup minced fresh mint leaves

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

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Input: 1 quart low-fat ricotta


Input: 1 egg


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

1 teaspoon freshly ground pepper , plus more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 6 cups roasted tomato sauce (see recipe)

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

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NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 teaspoon red chili-pepper flakes


Input: 1/2 cup sun-dried tomatoes (dry, not marinated in oil), soaked in 1 cup water for 1 hour

1/2 cup sun-dried tomatoes ( dry , not marinated in oil ) , soaked in 1 cup water for 1 hour

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


Input: 8 cups chopped plum tomatoes


Input: 1 tablespoon sesame seeds


Input: 2 egg whites


Input: 1/4 teaspoon dark sesame oil


Input: 2 whole-wheat pita pockets


Input: 1 cup minced coriander leaves, for garnish

1 cup minced coriander leaves , for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: Vegetable oil spray


Input: 1/8 teaspoon ground cinnamon


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

1/2 teaspoon coarse salt , plus more to taste

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

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

1 teaspoon freshly ground pepper , plus more to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 shallot, peeled and minced

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

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Input: 1 teaspoon fresh lemon juice


Input: 1 teaspoon fresh lime juice


Input: 1 1/4 teaspoons ground cumin seed


Input: 1 jalapeno pepper, seeded, deveined and minced

1 jalapeno pepper , seeded , deveined and minced

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: Vegetable oil spray


Input: 1 large eggplant, about 1 1/2 pounds, halved crosswise

1 large eggplant , about 1$1/2 pounds , halved crosswise

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 2 tablespoons olive oil


Input: 2 tablespoons butter (or a little more oil)

2 tablespoons butter ( or a little more oil )

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

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Input: 4 6-ounce red snapper fillets

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


Input: Chopped mint or parsley for garnish (optional)

Chopped mint or parsley for garnish ( optional )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Pinch saffron


Input: Salt and pepper to taste

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


Input: 1/3 cup sugar


Input: 1 pound rhubarb, washed and trimmed

B-QTY B-UNIT B-NAME O B-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: 3 tablespoons unsalted butter


Input: 1 tablespoon honey


Input: 2 teaspoons grated orange zest


Input: 1/4 cup fresh orange juice


Input: 2 teaspoons fresh lemon juice


Input: 2 1/2 teaspoons vanilla extract


Input: 4 teaspoons extra-virgin olive oil


Input: 1 clove garlic, peeled and minced

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

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Input: 1/2 cup dry white wine


Input: 3/4 teaspoon kosher salt


Input: 1 4- to 4 1/2-pound chicken

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


Input: Freshly ground pepper to taste

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


Input: 3/4 pound tender spinach, stemmed

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

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Input: 1 pound watercress, stemmed


Input: 2 medium fennel bulbs, trimmed, cut in half lengthwise and then across into 1/4-inch-thick slices, 3 ribs reserved

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

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

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

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

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


Input: 1/2 teaspoon kosher salt


Input: 1/2 vanilla bean, split lengthwise

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

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Input: 2 live lobsters, 1 1/4- to 1 1/2-pounds each

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

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Input: 1 tablespoon olive oil


Input: 7 tablespoons plus 2 teaspoons unsalted butter

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Input: 3 shallots, peeled and finely chopped

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

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Input: 1/2 cup white wine


Input: 1 1/2 tablespoons white wine vinegar


Input: 1 1/2 cups heavy cream, chilled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup whole milk


Input: 3/4 cup ground almonds


Input: 1/2 cup sugar


Input: 1 packet powdered gelatin


Input: 1 to 2 tablespoons kirsch or 2 teaspoons pure vanilla extract

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

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Input: 1 cup raspberries or assorted soft ripe fruit cut in small cubes

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

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Input: 1 pint fresh red raspberries


Input: 3 tablespoons sugar, approximately, or more to taste

3 tablespoons sugar , approximately , or more to taste

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 black pepper to taste

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

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Input: Juice of 1/2 lime


Input: 1 16- to 24-ounce boneless steak (rib-eye, skirt or strip), or one 24- to 32-ounce bone-in steak (rib-eye or T-bone)

1 16- to 24-ounce boneless steak ( rib-eye , skirt or strip ) , or one 24- to 32-ounce bone-in steak ( rib-eye or T-bone )

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

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

NoPAREN NoPAREN YesPAREN 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 honey, molasses or hoisin sauce

1 tablespoon honey , molasses or hoisin sauce

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

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Input: 1/2 teaspoon peeled and minced garlic

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

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Input: 9 teaspoons butter (optional)

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

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Input: 1/4 cup soy sauce


Input: 1 teaspoon peeled and minced ginger

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

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Input: Kosher salt to taste


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: 3 cloves garlic, smashed and peeled

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

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Input: 10 cups garlic broth (see recipe)

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

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NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 medium onions, cut into chunks

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

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Input: 12 medium carrots, peeled and cut crosswise into 1/4-inch slices

12 medium carrots , peeled and cut crosswise into 1/4-inch slices

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

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Input: 1 3/4 pounds spinach, stemmed and washed well

1$3/4 pounds spinach , stemmed and washed well

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

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Input: 2 pounds mashing potatoes, peeled, halved lengthwise and cut crosswise into 1/4-inch-thick slices

2 pounds mashing potatoes , peeled , halved lengthwise and cut crosswise into 1/4-inch-thick slices

B-QTY B-UNIT B-COMMENT B-NAME O I-COMMENT O 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 1/4 cups canned Italian plum tomatoes, pureed with their juice

2$1/4 cups canned Italian plum tomatoes , pureed with their juice

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups garlic broth (see recipe)

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

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NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon salt


Input: 1 tablespoon fresh lemon juice


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: 8 tablespoons plain yogurt


Input: 3 tablespoons curry powder


Input: 1 tablespoon sweet paprika


Input: 2 tablespoons unsalted butter


Input: 1 small onion, finely chopped

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

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Input: Tips from 1-pound bunch of medium asparagus, reserving the stems for another use (or 1/4 pound fiddlehead ferns, well washed)

Tips from 1-pound bunch of medium asparagus , reserving the stems for another use ( or 1/4 pound fiddlehead ferns , well washed )

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

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

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

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


Input: Freshly ground pepper to taste

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


Input: 2 pounds peas in the pod, shelled (2 cups)

2 pounds peas in the pod , shelled ( 2 cups )

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

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


Input: 1 tablespoon kosher salt


Input: 1/3 cup long-grain white rice


Input: 2 tablespoons sesame oil


Input: 2 tablespoons light soy sauce


Input: 2 tablespoons Chinese white rice vinegar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon sugar


Input: 1/4 teaspoon salt (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


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: 2 whole chicken breasts, poached, cooled and shredded

2 whole chicken breasts , poached , cooled and shredded

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 cups garlic broth (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: If the broth is served as a soup on its own, kosher salt and freshly ground black pepper to taste (optional)

If the broth is served as a soup on its own , kosher salt and freshly ground black pepper to taste ( optional )

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

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

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

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


Input: 1 tablespoon olive oil


Input: 3 small heads garlic


Input: 2 tablespoons chopped fresh coriander (leaves and stems)

2 tablespoons chopped fresh coriander ( leaves and stems )

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

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Input: 2 scallions, white part only, minced

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

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Input: 1 tablespoon finely minced ginger


Input: 3 garlic cloves, peeled and finely minced

3 garlic cloves , peeled and finely minced

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

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Input: 1/4 cup sliced almonds


Input: 1/2 cup, plus 5 teaspoons, sugar

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 2 small fresh red or green chilies, minced, including seeds

2 small fresh red or green chilies , minced , including seeds

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

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


Input: 2 ribs celery


Input: 1/2 cup sugar


Input: 2 pounds plums, pitted and cut into thin slices

2 pounds plums , pitted and cut into thin slices

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 vanilla bean, split lengthwise

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

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Input: 1 1/2 pounds ripe plums


Input: 1 teaspoon grated lemon zest


Input: 2 eggs, beaten


Input: 4 tablespoons fresh blueberries


Input: 1 banana, peeled and cut into 1/4-inch slices

1 banana , peeled and cut into 1/4-inch slices

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Input: 8 fresh mint leaves


Input: 6 tablespoons whole unblanched almonds, toasted and cooled

6 tablespoons whole unblanched almonds , toasted and cooled

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

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Input: 2 cups all-purpose flour


Input: 3/4 cup cold unsalted butter, cut into small pieces

3/4 cup cold unsalted butter , cut into small pieces

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Input: 1/2 cup sugar


Input: 1 egg


Input: 1/4 teaspoon grated lemon zest


Input: 1/2 teaspoon kosher salt


Input: 3/4 cup whole blanched almonds


Input: 16 ripe black figs, pricked a few times with a fork

16 ripe black figs , pricked a few times with a fork

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Input: 1 tablespoon rum


Input: 2 tablespoons honey


Input: 3 tablespoons fresh lemon juice


Input: 1/2 teaspoon grated ginger


Input: 1 cup fresh grapefruit juice


Input: 1 1/2 cups fresh orange juice


Input: 6 cups assorted berries (like blueberries, raspberries, blackberries and strawberries)

6 cups assorted berries ( like blueberries , raspberries , blackberries and strawberries )

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

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Input: 1 cup buttermilk


Input: 1/2 cup sugar


Input: 2 teaspoons baking soda


Input: 1 1/2 cups all-purpose flour


Input: 1 egg, beaten


Input: 1 cup unsalted butter, at room temperature

1 cup unsalted butter , at room temperature

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Input: 1/2 cup cold unsalted butter, cut into 1/2-inch pieces

1/2 cup cold unsalted butter , cut into 1/2-inch pieces

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

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Input: 1/3 cup chopped toasted pecans


Input: 2 tablespoons Grand Marnier (optional)

2 tablespoons Grand Marnier ( optional )

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Input: 1/4 teaspoon ground nutmeg


Input: 1/2 cup dark brown sugar


Input: 1 cup all-purpose flour


Input: 1/2 cup sugar


Input: 1/2 cup fresh orange juice


Input: 2 1/2 cups dry Champagne or other sparkling wine

2$1/2 cups dry Champagne or other sparkling wine

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Input: 1 banana, peeled and sliced

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

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

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Input: 6 tablespoons water


Input: 1 pint ripe strawberries, hulled and sliced in thick rounds

1 pint ripe strawberries , hulled and sliced in thick rounds

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Input: 1 tablespoon plus 4 1/2 teaspoons fresh lemon juice

1 tablespoon plus 4$1/2 teaspoons fresh lemon juice

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Input: 2 tablespoons thinly sliced mint leaves, plus 6 sprigs for garnish

2 tablespoons thinly sliced mint leaves , plus 6 sprigs for garnish

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Input: 6 sprigs mint; plus 3 leaves, cut across into thin strips

6 sprigs mint; plus 3 leaves , cut across into thin strips

B-QTY B-UNIT 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 cups water


Input: 1/2 fresh pineapple, peeled, quartered lengthwise, cored and thinly sliced crosswise

1/2 fresh pineapple , peeled , quartered lengthwise , cored and thinly sliced crosswise

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Input: 1/2 ripe papaya, peeled, seeded and thinly sliced crosswise

1/2 ripe papaya , peeled , seeded and thinly sliced crosswise

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Input: 1/2 ripe mango, peeled and thinly sliced lengthwise

1/2 ripe mango , peeled and thinly sliced lengthwise

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Input: 1/2 cup unsalted pistachio nuts, chopped

1/2 cup unsalted pistachio nuts , chopped

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Input: 1/4 cup chopped mint


Input: Zest from 1 orange, in strips

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Input: 1 strip of lemon zest


Input: 1 vanilla bean, split


Input: 1/2 cup sugar


Input: Pinch salt


Input: 1/2 cup cacao nibs (available from Scharffen Berger)

1/2 cup cacao nibs ( available from Scharffen Berger )

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Input: 16 blood oranges


Input: 3/4 cup pomegranate molasses


Input: 1/2 cup honey


Input: 1 tablespoon orange-blossom water


Input: 16 dates, pitted and chopped

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Input: Seeds from 1 pomegranate


Input: 1/2 cup hazelnuts, toasted, skinned and chopped

1/2 cup hazelnuts , toasted , skinned and chopped

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Input: 1/2 cup instant polenta


Input: 2 cups all-purpose flour


Input: 3/4 cup sugar


Input: 2 large egg yolks


Input: 1 cup unsalted butter


Input: 1 6- to 7-pound leg of lamb, butterflied by your butcher

1 6- to 7-pound leg of lamb , butterflied by your butcher

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

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Input: 1/8 teaspoon ground cardamom


Input: 1 teaspoon ground black pepper


Input: 2 teaspoons salt


Input: 2 tablespoons ground cumin


Input: 2 tablespoons ground coriander


Input: 1 teaspoon toasted cumin seeds


Input: 1 teaspoon toasted coriander seeds


Input: 4 whole brook trout, about 10 ounces each

4 whole brook trout , about 10 ounces each

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

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Input: Olive oil for basting trout

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


Input: 4 tablespoons paprika


Input: 2 tablespoons chopped fresh coriander, optional

2 tablespoons chopped fresh coriander , optional

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Input: 1 large cucumber, seeded and diced

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Input: 2 cups seeded, chopped tomatoes

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Input: 1/4 cup diced red onion


Input: 2 tablespoons fresh mint cut into ribbons

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Input: 1/2 teaspoon red pepper flakes


Input: 1 tablespoon lemon juice


Input: Salt and freshly ground black pepper to taste

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Input: 1 cup plain yogurt


Input: Grated zest of 1 lemon

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


Input: 1 teaspoon salt or to taste

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Input: Freshly ground black pepper


Input: 1 tablespoon lemon juice


Input: 1 tablespoon ground cumin


Input: 1 1/2 teaspoons ground amchoor (green-mango powder)

1$1/2 teaspoons ground amchoor ( green-mango powder )

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Input: 1/4 teaspoon cayenne, or to taste

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Input: 1 teaspoon cumin seeds


Input: 1/4 teaspoon ajwain seeds (strong, thymelike seeds) or 1/4 teaspoon dried thyme

1/4 teaspoon ajwain seeds ( strong , thymelike seeds ) or 1/4 teaspoon dried thyme

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Input: 1 1-inch piece of fresh ginger, peeled and diced

1 1-inch piece of fresh ginger , peeled and diced

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Input: 4 tablespoons vegetable oil


Input: Generous pinch of asafetida (available in Indian groceries), optional

Generous pinch of asafetida ( available in Indian groceries ) , optional

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Input: Salt and freshly ground black pepper to taste

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Input: 1 3/4 pounds (about 4 large) new potatoes or Maine potatoes

1$3/4 pounds ( about 4 large ) new potatoes or Maine potatoes

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Input: 1 cup whole basil leaves


Input: 1/2 pound yellow cherry tomatoes


Input: 4 cloves garlic, peeled and thinly sliced

4 cloves garlic , peeled and thinly sliced

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Input: 1 1/2 pounds cherry tomatoes, cleaned

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Input: 2 cups all purpose flour


Input: 1/2 cup olive oil


Input: 4 medium-size Idaho potatoes


Input: 2 egg yolks


Input: 1/4 cup extra virgin olive oil

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Input: Salt and pepper to taste

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Input: 2 ripe medium-size tomatoes, cored, seeded and chopped

2 ripe medium-size tomatoes , cored , seeded and chopped

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Input: 3/4 cup squid, cleaned


Input: 2 tablespoons cored and minced sweet red pepper

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Input: Salt and pepper to taste

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Input: 2 tablespoons chopped parsley


Input: 1 Thai hot chili pepper (or any hot chili pepper), halved and seeded

1 Thai hot chili pepper ( or any hot chili pepper ) , halved and seeded

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Input: 1 kaffir lime leaf, available in Asian groceries (or 1 teaspoon lime zest)

1 kaffir lime leaf , available in Asian groceries ( or 1 teaspoon lime zest )

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Input: 4 1/2 tablespoons butter


Input: 1/4 cup milk


Input: 1/4 teaspoon freshly grated nutmeg


Input: Salt and freshly ground pepper

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Input: 8 squares thinly sliced country ham or prosciutto each about 1 1/2 inch square

8 squares thinly sliced country ham or prosciutto each about 1$1/2 inch square

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Input: 8 medium-size scallops (or larger ones sliced in half lengthwise)

8 medium-size scallops ( or larger ones sliced in half lengthwise )

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Input: 4 medium-size shrimp, peeled and deveined

4 medium-size shrimp , peeled and deveined

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Input: 2 tablespoons minced celery


Input: 3/4 cup dry white wine


Input: 3 shallots (1 1/2 ounces), peeled and thinly sliced

3 shallots ( 1$1/2 ounces ) , peeled and thinly sliced

B-QTY 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: Salt and freshly ground pepper

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


Input: 2 teaspoons finely chopped garlic


Input: 2 tablespoons olive oil


Input: 1 bunch broccoli


Input: 2 tablespoons fresh lemon juice


Input: 2 tablespoons finely chopped shallots


Input: 2 small plum tomatoes, cored and cut into small cubes

2 small plum tomatoes , cored and cut into small cubes

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Input: 4 tablespoons butter


Input: 1 tablespoon corn or vegetable oil

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Input: 8 thin slices of Gruyere or Swiss cheese each about 1 1/2 inch square

8 thin slices of Gruyere or Swiss cheese each about 1$1/2 inch square

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Input: 2 teaspoons finely chopped fresh rosemary or 1 teaspoon dried

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Input: 1/2 teaspoon chopped garlic


Input: 4 tablespoons chopped fresh parsley


Input: 1/2 cup fine fresh bread crumbs

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Input: 2 tablespoons finely grated onion


Input: 1 1/4 pounds ground lean veal or chicken or turkey

1$1/4 pounds ground lean veal or chicken or turkey

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Input: 2 teaspoons fresh lemon juice


Input: 2/3 cup molasses


Input: 1 1/4 cups warm water


Input: 1/4 cup honey


Input: 2 tablespoons rum


Input: 1/4 cup honey


Input: 6 tablespoons melted corn oil margarine

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

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Input: 2 eggs


Input: 1 1/2 teaspoons baking soda


Input: 2 cups shredded, unpeeled green apples

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Input: 1 teaspoon salt


Input: 1/2 teaspoon ground nutmeg


Input: 1/2 teaspoon ground cloves


Input: 1 teaspoon ground cinnamon


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 1/2 cups whole-wheat flour


Input: 1 tablespoon Parmesan cheese


Input: 1/4 cup julienned basil leaves


Input: 2 1/2 cups diced tomatoes


Input: 1/2 teaspoon crushed red pepper flakes

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Input: 1/2 medium potato, peeled and diced

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Input: 3/4 pound penne or farfalle


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

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

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Input: 1 tablespoon olive oil


Input: 1/2 cup chopped celery


Input: 2 teaspoons garlic, peeled and minced

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Input: 1/2 cup dry white beans, soaked in water overnight

1/2 cup dry white beans , soaked in water overnight

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Input: Cracked black pepper


Input: 1/2 unpeeled red Rome or Delicious apple, cored and finely diced

1/2 unpeeled red Rome or Delicious apple , cored and finely diced

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Input: 1/4 cup light sour cream


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

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Input: 3/4 cup apple cider


Input: 3 cups peeled, seeded and cubed butternut squash

3 cups peeled , seeded and cubed butternut squash

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

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

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup water


Input: 1 clove garlic, peeled and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 shallot, peeled and minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup lowfat milk


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon all-purpose flour


Input: Freshly ground pepper to taste

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


Input: 1 tablespoon vegetable oil


Input: 2 1/2 tablespoons chopped onion


Input: 1 clove garlic, peeled and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup thinly sliced white mushrooms

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon Worcestershire sauce


Input: 2 teaspoons salt


Input: Freshly ground pepper to taste

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


Input: 2 large baking potatoes


Input: 6 tablespoons plain nonfat yogurt


Input: 6 tablespoons lowfat milk


Input: 10 cloves roasted garlic, peeled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 jalapeno pepper, stemmed, seeded and minced

1 jalapeno pepper , stemmed , seeded and minced

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: Pinch of cayenne


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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 egg whites


Input: 1 small onion, peeled and diced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 green bell pepper, cored, seeded, deribbed and diced

1 green bell pepper , cored , seeded , deribbed and diced

B-QTY B-NAME I-NAME I-NAME O 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 cup dried bread crumbs, preferably whole wheat

1 cup dried bread crumbs , preferably whole wheat

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: 1/2 cup, plus 2 tablespoons, tomato sauce

1/2 cup , plus 2 tablespoons , tomato sauce

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon ground cinnamon


Input: 1/8 teaspoon ground cardamom


Input: 1/8 teaspoon salt


Input: Freshly ground pepper to taste

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


Input: Vegetable oil spray


Input: 1 pound ground turkey breast


Input: 3 tablespoons honey


Input: 1 tablespoon frozen orange juice concentrate

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 lemon


Input: 10 ramps


Input: 2 teaspoons vegetable shortening


Input: 1 1/2 teaspoons salt


Input: 2 1/2 teaspoons coarsely ground black pepper

2$1/2 teaspoons coarsely ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups fresh cranberries


Input: 1/2 cup finely chopped red onion

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups apple cider


Input: 1/4 cup balsamic vinegar


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 chicken, about 3 pounds

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons fresh thyme


Input: 6 tablespoons unsalted butter


Input: 1 cup grated Parmesan


Input: 1/2 pound spring greens (spinach, dandelion or watercress), roughly chopped

1/2 pound spring greens ( spinach , dandelion or watercress ) , roughly chopped

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

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

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


Input: 2 cups arborio rice


Input: 3 cups chicken or vegetable broth or water, warmed

3 cups chicken or vegetable broth or water , warmed

B-QTY B-UNIT B-COMMENT O I-COMMENT B-NAME 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: 2 cups dry white wine


Input: 2 tablespoons olive oil


Input: 1 pound ramps, cleaned


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds ramps (approximately 6 bunches), cleaned

2 pounds ramps ( approximately 6 bunches ) , cleaned

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 2 cups olive oil, plus more if necessary

2 cups olive oil , plus more if necessary

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons freshly grated Gruyere or Parmesan cheese

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound fresh lump crab meat, shell and cartilage removed, if any

1 pound fresh lump crab meat , shell and cartilage removed , if any

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME O I-COMMENT I-COMMENT I-COMMENT I-COMMENT O 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: 4 tablespoons finely chopped shallots


Input: 1/4 cup dry sherry


Input: 1 egg yolk


Input: 3/4 cup heavy cream


Input: Salt and freshly ground white pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pinch cayenne pepper


Input: 1/8 teaspoon freshly grated nutmeg


Input: 2 tablespoons all-purpose flour


Input: 1 1/2 cups milk


Input: 3 tablespoons unsalted butter


Input: 1/2 cup sugar


Input: 1/2 cup golden raisins


Input: 1 pound whole-milk ricotta


Input: 2 eggs


Input: 1 cup slivered almonds


Input: 2 tablespoons dark Jamaica rum


Input: 2 to 3 tablespoons very cold water

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ounces unsalted butter


Input: 1/4 teaspoon salt


Input: 2 tablespoons sugar


Input: 2 egg yolks


Input: 2 tablespoons virgin olive oil


Input: 2 cups unbleached white flour


Input: Several grindings of fresh black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small red onion (Bermuda), peeled and thinly sliced or finely chopped

1 small red onion ( Bermuda ) , peeled and thinly sliced or finely chopped

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

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

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


Input: 6 leaves of fresh mint finely chopped (fresh sweet basil may be used instead, or in combination with the mint)

6 leaves of fresh mint finely chopped ( fresh sweet basil may be used instead , or in combination with the mint )

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

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

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


Input: 2 medium, very ripe lemons

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 medium navel oranges (blood oranges are preferred, but very difficult to find in this country)

4 medium navel oranges ( blood oranges are preferred , but very difficult to find in this country )

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

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

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


Input: 2 large cloves of garlic, peeled and crushed almost to a puree

2 large cloves of garlic , peeled and crushed almost to a puree

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

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

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


Input: Salt to taste


Input: 7 or 8 grindings of fresh black pepper

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Virgin olive oil for frying


Input: 1 pound of large firm ''white'' waxy type potatoes, washed

1 pound of large firm ''white'' waxy type potatoes , washed

B-QTY B-UNIT O B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME 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: 4 bell peppers, washed, red and green mixed, if possible

4 bell peppers , washed , red and green mixed , if possible

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

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

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


Input: 1 pound of ripe, firm tomatoes (you can use canned if necessary)

1 pound of ripe , firm tomatoes ( you can use canned if necessary )

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

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

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


Input: 1 large eggplant of about 1 pound, washed

1 large eggplant of about 1 pound , washed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 bay leaves


Input: 1/2 cup pitted Mediterranean-style green olives

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 8-ounce can imported Italian tomatoes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon capers


Input: 1 celery stalk, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons pine nuts


Input: 1 clove garlic, peeled and mashed with the flat blade of a knife

1 clove garlic , peeled and mashed with the flat blade of a knife

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

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

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


Input: 5 tablespoons olive oil


Input: 1 medium onion, thinly sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup all-purpose flour


Input: 3 swordfish steaks, approximately 1 inch thick, weighing a total of 1 1/2 to 2 pounds

3 swordfish steaks , approximately 1 inch thick , weighing a total of 1$1/2 to 2 pounds

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

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

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


Input: 1/3 cup water


Input: 2 tablespoons sultana raisins


Input: 1/4 teaspoon sugar


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: Juice of 1/2 lemon


Input: 2 tablespoons butter


Input: 8 small Belgian endives, about 1 pound

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Cayenne to taste


Input: 1 orange


Input: 1 12-ounce bag cranberries


Input: 1/2 cup sherry vinegar or good wine vinegar

B-QTY B-UNIT B-COMMENT B-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: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup sugar


Input: 1 2-pound piece tenderloin, or 3-pound piece chuck or brisket

1 2-pound piece tenderloin , or 3-pound piece chuck or brisket

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon butter or extra virgin olive oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bunch cilantro, chopped


Input: 4 teaspoons canola oil


Input: 4 teaspoons white vinegar


Input: Freshly ground pepper to taste

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


Input: Salt to taste (optional)

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

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 medium white onion, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 mild green chilies, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 ripe tomatoes, chopped

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


Input: 1/2 cup water


Input: 2 cloves garlic, mashed


Input: 1/2 cup very mild pure chili powder (see note)

1/2 cup very mild pure chili powder ( see note )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons ground cumin


Input: 1 cup tomato sauce


Input: 4 cups crushed fresh or canned, drained tomatoes

4 cups crushed fresh or canned , drained tomatoes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup corn kernels


Input: 1 tablespoon minced garlic


Input: 2 cups cooked pinto or kidney beans

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 1/2 cups carrots cut in 1/4-inch cubes

1$1/2 cups carrots cut in 1/4-inch cubes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups zucchini cut in 1-inch cubes

B-QTY B-UNIT 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 cup red pepper cored, seeded and cut in 1-inch cubes

1 cup red pepper cored , seeded and cut in 1-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

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 cups potatoes cut in 1/2-inch cubes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups diced onions


Input: 2 cups diced celery


Input: 2 tablespoons olive oil


Input: 12 corn tortillas


Input: 1 1/2 cups salsa de chili Colorado

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup chopped green onion


Input: 6 ounces part-skim ricotta


Input: 6 ounces part-skim milk mozzarella cheese, shredded

6 ounces part-skim milk mozzarella cheese , shredded

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon garlic salt


Input: 1/2 teaspoon citric acid crystals (sour salt), optional

1/2 teaspoon citric acid crystals ( sour salt ) , optional

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 4 large whole chicken breasts, skinned, boned

4 large whole chicken breasts , skinned , boned

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups hot chicken broth


Input: 1/2 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon cayenne pepper


Input: 1 clove garlic, peeled and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pinch Greek or Mexican oregano

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 (10-ounce) top sirloin or New York strip steaks, 1 1/2 to 2 inches thick, with excess fat cut away

2 ( 10-ounce ) top sirloin or New York strip steaks , 1$1/2 to 2 inches thick , with excess fat cut away

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

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

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

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


Input: 1/2 cup chicken stock


Input: 1 tablespoon flour


Input: Half a lemon, cut in quarters

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons canola or light olive oil

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: 6 fresh green Anaheim, sandia No. 2 or other medium-hot chili peppers

6 fresh green Anaheim , sandia No. 2 or other medium-hot chili peppers

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

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

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


Input: 1 teaspoon dried Greek or Mexican oregano, or 1 tablespoon chopped fresh oregano

1 teaspoon dried Greek or Mexican oregano , or 1 tablespoon chopped fresh oregano

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

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

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


Input: 1 cup cubed Monterey jack cheese (about 1/2 pound)

1 cup cubed Monterey jack cheese ( about 1/2 pound )

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 chipotle chili pepper, seeded and chopped (see note)

1 chipotle chili pepper , seeded and chopped ( see note )

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

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

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


Input: 1 avocado, peeled and cubed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 whole medium-size cooked boneless, skinless chicken breast, cubed

1 whole medium-size cooked boneless , skinless chicken breast , cubed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup cooked rice


Input: 1 cup cooked garbanzo beans (about 1/2 cup dried beans)

1 cup cooked garbanzo beans ( about 1/2 cup dried beans )

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

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

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


Input: 6 cups flavorful chicken broth


Input: Honey to taste (optional)

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

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup water


Input: 1/4 cup fresh apple cider


Input: 1 large egg


Input: 1 cup unsweetened applesauce


Input: 3 cups unbleached flour, approximately

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon ground mace


Input: 1 teaspoon ground cinnamon


Input: 1 teaspoon baking powder


Input: 1/2 teaspoon baking soda


Input: Confectioners' sugar


Input: 1 pound apples, the sweeter the better

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup brown sugar, firmly packed

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: 1/4 cup vegetable oil plus oil for frying

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup buttermilk


Input: 1/2 teaspoon ground nutmeg or mace

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 cups unbleached flour, approximately

2$1/2 cups unbleached flour , approximately

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large egg, lightly beaten

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons vegetable oil plus additional for frying

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: Maraschino cherry or lemon twist for garnish

B-NAME I-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: 1/4 cup warm water


Input: 1 package active dry yeast


Input: 1/4 cup warm milk


Input: 1/4 cup sugar plus extra for dusting doughnuts

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch of salt, or to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 ounce sweet vermouth


Input: 2 1/2 ounces Maker's Mark bourbon (or rye if you prefer)

2$1/2 ounces Maker's Mark bourbon ( or rye if you prefer )

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

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

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


Input: Bitters


Input: Freshly ground black pepper


Input: 1 tablespoon olive oil


Input: 1/2 tablespoon chopped Italian parsley


Input: 2 ounces sliced smoked bacon


Input: 2 tablespoons chopped scallions


Input: 5 to 6 ripe plum tomatoes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons poppy seeds


Input: 3 ounces smoked salmon, in thin slices

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: 3 tablespoons sour cream


Input: 1 recipe basic focaccia


Input: 5 tablespoons olive oil


Input: 3 to 4 cups all-purpose flour

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 recipe basic focaccia

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 1 cup very thin-sliced onion


Input: 1/2 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup extra-virgin olive oil


Input: 3 tablespoons sherry wine vinegar


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cod fillets, each about 6 ounces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 package active dry yeast


Input: 1/2 teaspoon sugar


Input: 1 1/2 cups warm water


Input: 3/4 teaspoon coarse salt


Input: 1 teaspoon finely slivered garlic


Input: 1 tablespoon minced shallot


Input: 1 tablespoon nicoise olives, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon capers, minced


Input: 8 marinated anchovy fillets, minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons minced flat-leaf parsley


Input: 6 ounces mesclun


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: Juice of 1 lemon


Input: 1/3 cup extra-virgin olive oil


Input: 48 marinated anchovy fillets


Input: 6 oranges


Input: Juice of 1 lemon


Input: 1/3 cup white wine vinegar


Input: 1/4 cup extra-virgin olive oil


Input: Sea salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 24 large whole fresh anchovies, about one pound

24 large whole fresh anchovies , about one pound

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups arborio rice


Input: 1 cup dry white wine


Input: 1 tablespoon sage, chopped


Input: 4 tablespoons butter


Input: 1/2 cup Parmesan


Input: 1 clove garlic, diced


Input: Salt and pepper


Input: 1/4 cup olive oil


Input: 1 medium onion, diced

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


Input: 8 cups chicken stock


Input: 2 ounces dried porcini


Input: 4 tablespoons olive oil


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons red-wine vinegar


Input: 1/2 cup finely chopped Italian parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup coarsely chopped red onion

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 ripe plum tomatoes, sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound arugula leaves


Input: 2 tablespoons chopped parsley


Input: 2 tablespoons Cognac


Input: 2 tablespoons butter


Input: 2 tablespoons finely chopped fresh sage or 1 tablespoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup finely chopped onions


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon vegetable oil


Input: 1/4 cup instant flour for dredging

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon olive oil


Input: 5 black peppercorns


Input: 2 quarter-sized slices fresh ginger


Input: 11 Seckel pears, just ripe

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 round, approximately 3 1/2 ounces, Hubbardston blue cheese

1 round , approximately 3$1/2 ounces , Hubbardston blue cheese

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon sugar (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 4 slices calf's liver, about 1 1/4 pounds

4 slices calf's liver , about 1$1/4 pounds

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 cinnamon sticks, 3 inches long

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: 5 whole cloves


Input: Zest of 1 lemon, cut in long strips

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup sugar


Input: Zest of 1 medium orange, cut in long strips

Zest of 1 medium orange , cut in long strips

O B-COMMENT B-QTY B-COMMENT 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: Salt and cracked black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 bottle zinfandel, 1 2/3 cups

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 bottle dry vermouth, 3/4 cup plus 2 tablespoons

1/4 bottle dry vermouth , 3/4 cup plus 2 tablespoons

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT 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: 1/3 to 1/2 pound goat Cheddar, cut in 1/3-inch cubes, about 1 1/2 cups

1/3 to 1/2 pound goat Cheddar , cut in 1/3-inch cubes , about 1$1/2 cups

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

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

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


Input: 3/4 pound smoked mussels, drained of all excess oil

3/4 pound smoked mussels , drained of all excess oil

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: 1/4 cup creme fraiche, at room temperature

1/4 cup creme fraiche , 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: 1/4 to 1/3 cup shredded fresh oregano (see note)

1/4 to 1/3 cup shredded fresh oregano ( see note )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: A generous pinch, roughly 1/8 teaspoon, cayenne pepper

A generous pinch , roughly 1/8 teaspoon , cayenne pepper

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound dried paglia e fieno (straw and hay, thin green and white noodles)

1/2 pound dried paglia e fieno ( straw and hay , thin green and white noodles )

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

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


Input: Approximately 1/3 cup extra-virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large leek, white part only, coarsely chopped, about 1/2 cup

1 large leek , white part only , coarsely chopped , about 1/2 cup

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

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

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


Input: Black and white peppercorns mixed half and half in grinder

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 quarts bitter greens (see note) torn into bite-size pieces

2 quarts bitter greens ( see note ) torn into bite-size pieces

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 NoCAP NoCAP NoCAP NoCAP NoCAP

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


Input: 2 tablespoons balsamic vinegar, or to taste

2 tablespoons balsamic vinegar , or to taste

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: 3 1/2 ounces Shepherd's cheese, enough to make approximately 1 1/2 lightly packed cups

3$1/2 ounces Shepherd's cheese , enough to make approximately 1$1/2 lightly packed cups

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 YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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


Input: 6 tablespoons light, extra-virgin olive oil

6 tablespoons light , extra-virgin olive oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons melted butter


Input: 4 slices French bread, crusts removed, cut in 1/4-inch cubes, enough to make 1 cup

4 slices French bread , crusts removed , cut in 1/4-inch cubes , enough to make 1 cup

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

NoCAP NoCAP YesCAP 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: 3/4 cup milk


Input: 1/2 teaspoon salt


Input: 2 cups sifted all-purpose flour


Input: 1 tablespoon baking powder


Input: 2 tablespoons tapioca


Input: 1 cup plus 1 1/2 tablespoons sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups rhubarb, cut into 1/2-inch lengths

4 cups rhubarb , cut into 1/2-inch lengths

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: 4 cups strawberries, hulled, rinsed and halved

4 cups strawberries , hulled , rinsed and halved

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup butter, plus butter to grease baking dish

1/3 cup butter , plus butter to grease baking dish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups shelled tender young peas

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 16 small onions, or 8 new shallots, or 16 scallions

16 small onions , or 8 new shallots , or 16 scallions

B-QTY I-COMMENT B-NAME O O I-COMMENT I-COMMENT I-COMMENT O O B-QTY 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: 12 small new white turnips

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


Input: 16 small (2-inch-long) new carrots

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 16 very small new potatoes

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


Input: 2 small bay leaves


Input: 4 parsley sprigs


Input: 4 chervil sprigs


Input: 4 cups light beef stock, preferably homemade

4 cups light beef stock , preferably homemade

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: 2 cloves garlic, peeled and left whole

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons flour


Input: 1 tablespoon olive oil


Input: 2 tablespoons butter


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds boned shoulder of lamb

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 small hot serrano chilies, seeded and chopped

2 small hot serrano chilies , seeded and chopped

B-QTY B-COMMENT B-NAME I-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: 1/2 teaspoon salt


Input: 2 tablespoons brown sugar


Input: 1 egg


Input: 3/4 cup skim milk


Input: 1/2 cup commercial cornmeal


Input: 1 cup unbleached all-purpose wheat flour

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 teaspoons baking powder


Input: 1/2 cup parched cornmeal (see note)

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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 teaspoons cornstarch mixed with 1 1/2 teaspoons water

1$1/2 teaspoons cornstarch mixed with 1$1/2 teaspoons water

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

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Input: 1/3 cup canola or other vegetable oil, plus oil for greasing pan

1/3 cup canola or other vegetable oil , plus oil for greasing pan

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Input: 1/2 cup sliced roasted fresh mild chilies, poblanos or anaheims (use canned if fresh are unavailable)

1/2 cup sliced roasted fresh mild chilies , poblanos or anaheims ( use canned if fresh are unavailable )

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Input: Freshly ground pepper to taste

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Input: 1 teaspoon salt, plus more to taste

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Input: 1 bay leaf


Input: 1/8 teaspoon cayenne


Input: 1 medium-size onion, peeled and chopped

1 medium-size onion , peeled and chopped

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Input: 1 green and 1 red bell pepper, stemmed, cored and diced

1 green and 1 red bell pepper , stemmed , cored and diced

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Input: 2 ribs celery, diced


Input: 2 teaspoons unsalted butter


Input: 1 teaspoon all-purpose flour


Input: 1 teaspoon dried thyme


Input: 1 teaspoon dried oregano


Input: 2 cups water


Input: 3 cloves garlic, peeled and minced

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Input: 1 1/4 cups white wine


Input: 1 1/2 teaspoons salt


Input: Freshly ground pepper to taste

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Input: 1 raw artichoke heart, cut into thin strips

1 raw artichoke heart , cut into thin strips

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Input: 1 tablespoon chopped Italian parsley


Input: 1/2 teaspoon vegetable oil


Input: 1 1/2 pounds large shrimp, shelled and deveined, shells reserved

1$1/2 pounds large shrimp , shelled and deveined , shells reserved

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Input: 1 teaspoon grated lemon zest


Input: 1/3 cup minced shallots


Input: 1 1/2 cups Arborio rice


Input: 1 pound large shrimp, peeled and deveined

1 pound large shrimp , peeled and deveined

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Input: 4 artichokes, steamed, leaves and stems and hearts cut into 1/2-inch pieces

4 artichokes , steamed , leaves and stems and hearts cut into 1/2-inch pieces

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Input: 2 teaspoons chopped fresh oregano


Input: 2 teaspoons olive oil


Input: Freshly ground pepper to taste

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Input: 2 large tomatoes, seeded and diced

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Input: 1/2 teaspoon grated orange zest


Input: 2 medium-size jalapeno peppers, seeded and minced

2 medium-size jalapeno peppers , seeded and minced

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Input: 2 tablespoons chopped Italian parsley


Input: 6 1/2 cups chicken broth, homemade or low-sodium canned

6$1/2 cups chicken broth , homemade or low-sodium canned

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Input: 2 cups dry white wine


Input: 1 pound large shrimp, peeled and deveined

1 pound large shrimp , peeled and deveined

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Input: 1 teaspoon salt, plus more to taste

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Input: Orange twist


Input: 1 1/2 pounds jumbo shrimp


Input: 4 cloves garlic


Input: 2 small red chilies, chopped

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Input: 2 teaspoons sugar


Input: 3/4 teaspoon salt


Input: 1/2 cup finely chopped coriander leaves

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Input: 1 teaspoon curry paste or powder

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Input: 1 tablespoon vegetable oil


Input: 4 cups cooked white rice, warm

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Input: 3 tablespoons coarsely ground black pepper

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Input: 1/2 teaspoon cayenne


Input: 1 teaspoon African bird pepper or Tabasco sauce

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Input: 2/3 cup fresh lemon juice


Input: 2 tablespoons extra-virgin olive oil


Input: 1/4 cup fresh rosemary leaves


Input: 2 pounds medium shrimp, in the shell

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Input: 2 medium-size fennel bulbs


Input: 1/2 pound linguine


Input: 2 teaspoons olive oil


Input: 3 large cloves garlic, peeled and minced

3 large cloves garlic , peeled and minced

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Input: About 6 ounces ginger ale


Input: 3 dashes bitters


Input: 2 ounces bourbon, rye whiskey or brandy

2 ounces bourbon , rye whiskey or brandy

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Input: 1/2 cup sugar


Input: 1 vanilla bean or 1 teaspoon vanilla extract

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Input: 4 eggs


Input: 2 cups milk


Input: 1/2 ounce (1 tablespoon) butter

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Input: 18 pitted prunes


Input: 5 ounces maple syrup


Input: 1 ounce heavy cream


Input: 3 egg yolks


Input: 1 egg white


Input: 1 quart milk


Input: 3/4 cup sugar


Input: 8 large egg yolks


Input: 2 tablespoons vanilla extract


Input: Pinch salt