Input: 1 1/2 pounds squid, with tentacles

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 1 lime, sliced


Input: 1 green pepper, chopped


Input: 1/2 teaspoon cumin


Input: 2 medium potatoes, peeled and thinly sliced

2 medium potatoes , peeled and thinly sliced

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 carrot, cut in thin strips

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon Hungarian paprika


Input: 1 bunch fresh coriander


Input: 2 cloves garlic, crushed


Input: 1 chicken, quartered


Input: 1 tablespoon olive oil


Input: 2 cloves garlic, minced


Input: 1 onion, thinly sliced


Input: 1 teaspoon turmeric


Input: 1 cinnamon stick


Input: 1 pinch saffron


Input: Salt and pepper to taste

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


Input: 1/2 cup raisins


Input: 1/4 cup parsley or fresh coriander, chopped

1/4 cup parsley or fresh coriander , chopped

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 20-ounce can chick peas

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


Input: 1 striped bass (about 4 to 4 1/2 pounds)

1 striped bass ( about 4 to 4$1/2 pounds )

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

YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 lemon


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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper


Input: 2 tablespoons cilantro, chopped


Input: 1/8 teaspoon salt


Input: 2 to 2 1/4 cups chopped red bell pepper

B-COMMENT I-COMMENT B-QTY B-UNIT 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: 3 cups cauliflower, cut into bite-size florets

3 cups cauliflower , cut into bite-size florets

B-QTY B-UNIT B-NAME 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: 1/2 teaspoon coriander


Input: 1 jalapeño


Input: 1 28-ounce can no-salt-added whole tomatoes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup carrots, peeled and sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon cumin


Input: Grated rind of one medium orange

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup butter, melted and cooled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon vanilla extract


Input: 1/4 cup dark rum


Input: 2 egg whites


Input: 1 3-ounce can moist shredded coconut

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/3 cups onion, chopped

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


Input: 1 teaspoon canola oil


Input: 3/4 cup long-grain rice


Input: 2 cloves garlic, chopped


Input: 1 tablespoon ginger, coarsely grated ginger

1 tablespoon ginger , coarsely grated ginger

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large whole eggs, room temperature

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup heavy cream, room temperature

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon ground ginger


Input: 1/2 teaspoon ground cloves


Input: 1/2 teaspoon ground nutmeg


Input: 1/2 teaspoon ground cinnamon


Input: 2 cups previously cooked mashed sweet potatoes (approximately 1 pound fresh)

2 cups previously cooked mashed sweet potatoes ( approximately 1 pound fresh )

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup dark brown sugar


Input: 6 tablespoons ice water


Input: 2 tablespoons butter


Input: 1 cup sifted all-purpose flour


Input: 1 stick chilled butter, cut into small pieces

1 stick chilled butter , cut into small pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon sugar


Input: 1/2 cup full-bodied red wine (cabernet sauvignon is a good choice)

1/2 cup full-bodied red wine ( cabernet sauvignon is a good choice )

B-QTY B-UNIT 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 NoCAP

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


Input: 2 1/2 cups beef stock


Input: 1 clove garlic, crushed


Input: 3 bay leaves


Input: 2 greening or Granny Smith apples

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium onion


Input: 1 head red cabbage


Input: 1/4 pound lean, unsliced bacon

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound chestnuts


Input: 4 bulbs of sweet Florentine fennel (anise)

4 bulbs of sweet Florentine fennel ( anise )

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 quarts boiling water


Input: 4 tablespoons unsweetened butter


Input: 4 tablespoons glace de viande


Input: 1 teaspoon salt


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: 4 tablespoons freshly grated parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon light soy sauce


Input: 1 teaspoon sesame oil


Input: 2 tablespoons chicken broth


Input: 1 tablespoon sesame seeds


Input: 1 teaspoon salt


Input: 1/2 teaspoon freshly ground white pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon freshly grated nutmeg


Input: 1 teaspoon finely minced ginger


Input: 1 teaspoon finely minced garlic


Input: 1 tablespoon peanut oil


Input: 3 medium leeks, white part only

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: 3 medium carrots, scraped

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


Input: 1 bunch broccoli


Input: 3 tablespoons fine, dry bread crumbs

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 cup milk or light cream

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons unsweetened butter


Input: 6 tablespoons freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 medium white turnips, about 3 inches in diameter

6 medium white turnips , about 3 inches in diameter

B-QTY B-COMMENT I-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: 2 tablespoons glace de viande


Input: 1 cup light cream


Input: 1/4 teaspoon freshly grated nutmeg


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 teaspoon salt


Input: 1 1/2 pounds brussels sprouts


Input: 1 quart boiling water


Input: 6 cups chicken or veal stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup milk or light cream

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup dried white beans, preferably little haricot beans

3/4 cup dried white beans , preferably little haricot beans

B-QTY B-UNIT B-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: 3 stalks of celery


Input: 1 stick (4 ounces) of unsweetened butter

1 stick ( 4 ounces ) of unsweetened butter

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 1/2 lemon


Input: 1/2 cup trimmed scallions cut into 2-inch lengths

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: 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 tablespoon finely chopped tarragon


Input: 6 tablespoons melted butter or oil for greasing paper or foil rounds

B-QTY B-UNIT B-COMMENT B-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

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


Input: 8 teaspoons finely chopped shallots


Input: 4 teaspoons dry white wine


Input: Freshly ground pepper to taste

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


Input: 9 medium-sized carrots


Input: 1 medium-sized yellow onion


Input: 2 tablespoons butter


Input: 1/2 pound fresh mushrooms


Input: 4 carrots, about 3/4 pound

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 egg yolks


Input: 2/3 cup sugar


Input: 2/3 cup milk


Input: 1 cup heavy cream


Input: 1/8 teaspoon salt, if desired

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup brandy


Input: 1 1/2 pounds skinless, boneless fillets of salmon, preferably the tail end, cut into 4 pieces of equal size

1$1/2 pounds skinless , boneless fillets of salmon , preferably the tail end , cut into 4 pieces of equal size

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

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

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 cup milk


Input: 1 cup sugar


Input: 10 or 12 egg yolks, approximately 1 cup

10 or 12 egg yolks , approximately 1 cup

B-QTY B-COMMENT B-RANGE_END 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 pound bittersweet chocolate (see note)

1/2 pound bittersweet chocolate ( 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 teaspoon pure vanilla extract


Input: English custard (see recipe)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 eggs, lightly beaten


Input: 1/4 cup clarified butter, preferably, or corn, peanut or vegetable oil

1/4 cup clarified butter , preferably , or corn , peanut or vegetable oil

B-QTY B-UNIT B-COMMENT B-NAME O I-COMMENT O O I-COMMENT O 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: 12 slices bread (see note), trimmed of crusts, each about 1 by 2 1/2 by 4 inches

12 slices bread ( see note ) , trimmed of crusts , each about 1 by 2$1/2 by 4 inches

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

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

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

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


Input: 3 cups heavy cream


Input: 1 cup melted butter, approximately

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup fine fresh bread crumbs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups macadamia nuts


Input: 3/4 cup milk


Input: 1 egg yolk


Input: 2 tablespoons Dijon-style mustard


Input: Freshly ground pepper to taste

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


Input: 1 pound Gorgonzola cheese


Input: 4 tablespoons butter


Input: 1 1/2 cups flour


Input: 12 hot, freshly cooked Gorgonzola fritters (see recipe)

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

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

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


Input: Freshly ground pepper to taste

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


Input: Salt to taste if desired

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


Input: 2 cups arugula leaves, loosely 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: 2 cups lamb's lettuce, loosely packed

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups Belgian endive, trimmed and cut lengthwise into slender julienne strips

2 cups Belgian endive , trimmed and cut lengthwise into slender julienne strips

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

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: 1/4 cup olive oil


Input: 1 tablespoon red-wine vinegar


Input: 2 tablespoons finely chopped fresh basil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons finely chopped shallots


Input: 1 teaspoon Dijon-style mustard


Input: 2 cups radicchio leaves cut into bite-size pieces

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: 8 lean bacon slices, about 1/2 pound

B-QTY B-COMMENT B-NAME B-UNIT 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 teaspoon caraway seeds


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: Cooked kasha or buckwheat groats (see recipe)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup coarsely chopped carrot


Input: 1/4 cup coarsely chopped celery


Input: 1/2 cup coarsely chopped onion


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

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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste if desired

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


Input: 1 egg, well beaten


Input: 1 cup kasha or buckwheat groats, preferably medium grain

1 cup kasha or buckwheat groats , preferably medium grain

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups quail broth, or fresh or canned chicken broth

2 cups quail broth , or fresh or canned chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup finely chopped onion


Input: 2 tablespoons butter


Input: 1 small Savoy cabbage, about 2 1/2 pounds

1 small Savoy cabbage , about 2$1/2 pounds

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: 2 large carrots, trimmed

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


Input: 1 large unpeeled zucchini, ends trimmed

1 large unpeeled zucchini , ends trimmed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup plus 2 tablespoons corn, peanut or vegetable oil

1/4 cup plus 2 tablespoons corn , peanut or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 teaspoons black caviar, preferably fresh

6 teaspoons black caviar , preferably fresh

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: 12 boned quails with legs intact (do not bone legs)

12 boned quails with legs intact ( do not bone legs )

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

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

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


Input: 2 unpeeled garlic cloves, each cut in half

2 unpeeled garlic cloves , each cut in half

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons golden whitefish caviar, preferably fresh

6 tablespoons golden whitefish caviar , preferably fresh

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: 1/4 cup melted butter, preferably clarified

1/4 cup melted butter , preferably clarified

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup creme fraiche


Input: Freshly ground pepper to taste

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


Input: Salt to taste if desired

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


Input: 1/3 cup milk


Input: 1/3 cup flour


Input: 1/4 cup melted butter


Input: 1/3 cup cornmeal


Input: 2 large eggs


Input: 1 yolk from a large egg

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons finely chopped chives


Input: Freshly ground pepper to taste

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


Input: 8 to 10 ears of fresh corn or 2 cups frozen whole kernel corn, defrosted

8 to 10 ears of fresh corn or 2 cups frozen whole kernel corn , defrosted

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

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: 2 tablespoons Cognac


Input: 1/8 teaspoon freshly grated nutmeg


Input: 6 tablespoons butter, cut into 10 pieces

6 tablespoons butter , cut into 10 pieces

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Input: Salt to taste, if desired

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Input: 1 cup heavy cream


Input: 2 tablespoons dry white wine


Input: 1 cup drained canned tomatoes, chopped

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Input: 2 tablespoons white-wine vinegar


Input: 2 tablespoons finely chopped shallots


Input: 3 tablespoons butter


Input: Creamed tomato sauce (see recipe)

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Input: Butter for greasing the ramekins

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


Input: 1 cup heavy cream


Input: 1/3 dry white wine


Input: Salt to taste, if desired

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Input: 1 pound chicken livers


Input: Butter for greasing a mold

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


Input: White butter sauce (see recipe)

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Input: 1 cup heavy cream


Input: 1/8 teaspoon freshly grated nutmeg


Input: Freshly ground pepper to taste

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


Input: 1 egg


Input: Salt to taste, if desired

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Input: 1/8 teaspoon cayenne pepper


Input: Salt to taste, if desired

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Input: 8 tablespoons butter, cut into 12 pieces

8 tablespoons butter , cut into 12 pieces

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Input: 1 pound fresh crab meat, preferably lump

1 pound fresh crab meat , preferably lump

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Input: 1 pound skinless, boneless white fish such as monkfish, striped bass and so on

1 pound skinless , boneless white fish such as monkfish , striped bass and so on

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Input: 1/3 cup heavy cream


Input: 2 tablespoons dry white wine


Input: 3 tablespoons white-wine vinegar


Input: 1/4 cup finely chopped shallots


Input: 1 tablespoon butter


Input: 1/4 cup melted butter, approximately

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Input: White butter sauce (see recipe)

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Input: 1 egg


Input: Salt to taste, if desired

B-NAME B-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: 1/8 teaspoon cayenne pepper


Input: 1/8 teaspoon freshly grated nutmeg


Input: 1 1/2 cups heavy cream


Input: 1 pound skinless, boneless salmon

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Input: 1 small leek, trimmed


Input: 1/4 cup dry white wine


Input: 3 tablespoons golden raisins


Input: 3 tablespoons coarsely chopped pistachios


Input: 36 wonton skins (3 by 3 1/4 inches)

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Input: Vegetable oil for deep frying

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


Input: 2 1/4 teaspoons kosher salt


Input: Freshly ground pepper to taste

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


Input: 3/4 teaspoon ground cinnamon


Input: 3/4 pound ground lamb


Input: 2 1/4 teaspoons ground coriander


Input: Freshly ground pepper to taste

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


Input: 1/2 teaspoon cumin seeds


Input: 1/2 cup unsalted butter, softened

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Input: 6 oil-packed sun-dried tomatoes, well drained

6 oil-packed sun-dried tomatoes , well drained

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Input: 4 large cloves garlic, peeled and thinly sliced

4 large cloves garlic , peeled and thinly sliced

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Input: 1 1/2 teaspoons kosher salt


Input: 6 small bulbs fennel, trimmed and thinly sliced

6 small bulbs fennel , trimmed and thinly sliced

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Input: 6 ounces Parmesan cheese, shaved

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Input: 3 1/4 cups plus 2 tablespoons all-purpose flour

3$1/4 cups plus 2 tablespoons all-purpose flour

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Input: 3 teaspoons kosher salt


Input: 1 1/2 cups water


Input: 1 cup olive oil


Input: Vegetable oil for deep frying

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


Input: About 42 1/4-inch cubes cold fresh mozzarella

About 42$1/4-inch cubes cold fresh mozzarella

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Input: About 42 1/4-inch pieces of sun-dried tomato

About 42$1/4-inch pieces of sun-dried tomato

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Input: 9 tablespoons plus 3/4 cup dry bread crumbs

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Input: 1/4 cup dry bread crumbs


Input: About 2 tablespoons olive oil


Input: 3 19-ounce cans cannellini beans, drained and rinsed

3 19-ounce cans cannellini beans , drained and rinsed

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Input: 3 cloves garlic, peeled and chopped

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Input: 2 1/4 teaspoons kosher salt


Input: Freshly ground pepper to taste

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


Input: 1/4 cup chopped fresh basil


Input: 3 tablespoons chopped fresh mint


Input: 2 eggs, beaten


Input: Freshly ground pepper to taste

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


Input: 2 teaspoons kosher salt


Input: 1 tablespoon grated lemon zest


Input: 1/2 teaspoon freshly ground pepper


Input: 1/2 cup olive oil


Input: 1 pound lump crab meat, picked over for shells

1 pound lump crab meat , picked over for shells

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Input: 2 cups cooked Basmati rice, cold

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Input: 2 jalapenos, seeded and minced

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Input: 1 teaspoon kosher salt


Input: 2 tablespoons chopped fresh rosemary


Input: 24 chicken wings


Input: 3 large cloves garlic, peeled and finely chopped

3 large cloves garlic , peeled and finely chopped

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Input: 2 scallions, finely chopped


Input: Salt, if desired


Input: Freshly ground pepper


Input: 1 bay leaf


Input: 1/2 teaspoon sugar


Input: 6 ounces goat cheese, softened

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Input: Salt, if desired


Input: Freshly ground pepper


Input: 2 eggs, lightly beaten


Input: 1/4 cup water


Input: 1/2 cup flour


Input: 1/2 cup peanut, vegetable or corn oil

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Input: Tomato sauce (see recipe)

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Input: 3 cups canned imported tomatoes with basil

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Input: 1/4 cup olive oil


Input: 1/3 cup finely chopped onion


Input: 1 tablespoon finely chopped garlic


Input: 1 one-inch length of stick cinnamon or 1/2 teaspoon ground

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Input: 2 tablespoon finely chopped dill


Input: 1/2 cup freshly grated Parmesan cheese

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Input: 1/3 cup finely chopped parsley


Input: 1/2 teaspoon finely minced garlic


Input: 1/2 cup finely chopped onion


Input: 1 teaspoon butter


Input: 1/2 cup raw rice


Input: 1 pound ground lamb


Input: 6 to 12 slices fresh toast

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Input: 1 cup yogurt


Input: 1 clove garlic, finely minced

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Input: 4 tablespoons hot melted butter


Input: 2 eggs


Input: Salt, it desired


Input: Freshly ground pepper


Input: Oil


Input: 4 tablespoons dried green peppercorns


Input: 3 tablespoons butter


Input: 4 tablespoons finely chopped parsley


Input: 1 1/2 pounds Yukon gold or russet potatoes

1$1/2 pounds Yukon gold or russet potatoes

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Input: Salt to taste


Input: 1 cup coarsely chopped onions


Input: 1 cup milk


Input: 2 tablespoons butter


Input: Freshly ground white pepper to taste

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Input: 1/8 teaspoon freshly grated nutmeg


Input: 2 tablespoons grated Parmesan cheese


Input: 1 pound ground lean lamb


Input: 6 tablespoons pine nuts


Input: 1 teaspoon curry powder


Input: 1/4 teaspoon ground coriander


Input: Salt, if desired


Input: 1/2 teaspoon Hungarian sweet paprika


Input: 1/3 cup ice water


Input: 3 pounds twice-ground lamb


Input: 1/4 cup onion juice (see note)

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Input: 1/4 cup fresh or canned beef broth

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Input: 1 teaspoon tomato paste


Input: 4 tablespoons finely chopped shallots


Input: 1/2 cup dry red wine, like Pinot Noir

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Input: 1 tablespoon corn or vegetable oil

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Input: Salt and freshly ground pepper to taste

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Input: 4 strip sirloin steaks, boneless, with excess fat removed, about 6 ounces each

4 strip sirloin steaks , boneless , with excess fat removed , about 6 ounces each

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Input: 1/3 cup olive oil


Input: 2 tablespoons finely chopped parsley


Input: 1 tablespoon finely chopped stuffed olives

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Input: 1 tablespoon finely chopped capers


Input: 2 tablespoons balsamic vinegar


Input: Freshly ground pepper to taste

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Input: 1 teaspoon finely chopped anchovy fillets or anchovy paste

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Input: 2 tablespoons finely chopped green onions or scallions

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Input: 2 tablespoons olive oil


Input: 8 sprigs fresh thyme or 1/2 teaspoon dried

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Input: Freshly ground pepper to taste

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


Input: Salt and black pepper as desired

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

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Input: 2 tablespoons cold butter, if desired

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Input: 4 small skinless, boneless tuna steaks, about 1 inch thick and about 1 1/2 pounds total weight

4 small skinless , boneless tuna steaks , about 1 inch thick and about 1$1/2 pounds total weight

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Input: Salt to taste if desired

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


Input: 1 cup tomato puree, or fresh tomato sauce (see note)

1 cup tomato puree , or fresh tomato sauce ( see note )

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Input: Pinch of sugar


Input: 2 tablespoons chopped fresh dill, or more as desired

2 tablespoons chopped fresh dill , or more as desired

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Input: 1/4 cup white wine


Input: 1/2 cup fish stock, or chicken stock

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Input: 2 tablespoons Cognac


Input: Additional salt as desired


Input: 1 pound shrimp, peeled and deveined

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Input: 3 tablespoons butter


Input: 1 quarter cup fresh coriander leaves, chopped coarse

1 quarter cup fresh coriander leaves , chopped coarse

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Input: 1 clove garlic, minced


Input: 2 tablespoons chopped shallots


Input: 2 cups plain yogurt


Input: 1 small clove garlic, minced very fine

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Input: 1/2 teaspoon black pepper


Input: 1 teaspoon paprika


Input: 2 large cucumbers


Input: 1/2 teaspoon salt


Input: 1 teaspoon salt, or as desired

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Input: 3 tablespoons chopped fresh mint


Input: 4 medium-size fresh tomatoes, chopped

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Input: 1 cup olive oil


Input: 3/4 cup lemon juice


Input: 1 cup chopped scallions


Input: 2 cups coarse-chopped parsley leaves (without stems)

2 cups coarse-chopped parsley leaves ( without stems )

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Input: 1 cup cold water


Input: 2 cups bulgur wheat


Input: 3 ears fresh corn, shucked

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Input: 1 cup milk


Input: 2 cups heavy cream


Input: Salt and pepper as desired

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Input: 1 large Spanish onion, diced

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Input: 3 cloves garlic, minced


Input: 1/4 cup dry white wine


Input: 8 large chowder clams, in shell, washed (see note)

8 large chowder clams , in shell , washed ( see note )

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Input: 1/4 cup lime juice


Input: 1 large clove garlic, minced

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Input: 1/4 teaspoon red pepper flakes, or as desired

1/4 teaspoon red pepper flakes , or as desired

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Input: 2 cups water


Input: 4 eggs


Input: 2 tablespoons dry Sherry


Input: 1/2 teaspoon salt, or as desired Pepper as desired

1/2 teaspoon salt , or as desired Pepper as desired

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Input: 1/2 teaspoon sesame oil


Input: 1/2 teaspoon sugar


Input: 1/4 cup fresh coriander leaves


Input: 4 scallions, cut into 1/8-inch slices

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Input: 2 to 6 small fresh hot peppers, chopped

2 to 6 small fresh hot peppers , chopped

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Input: 1/2 cup fresh basil leaves, chopped

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Input: 10 ounces fresh spinach, washed and chopped

10 ounces fresh spinach , washed and chopped

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Input: 4 ounces diced cured pork (bacon may be substituted, but not salt pork)

4 ounces diced cured pork ( bacon may be substituted , but not salt pork )

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Input: 1/2 cup water, more if needed

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Input: 1 tablespoon soy sauce


Input: 1/4 cup fish sauce (nam pla or nuoc mam, available in Oriental markets)

1/4 cup fish sauce ( nam pla or nuoc mam , available in Oriental markets )

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Input: 1 tablespoon fresh mint leaves, chopped coarse

1 tablespoon fresh mint leaves , chopped coarse

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Input: 4 scallions, cut into 1/4-inch lengths

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Input: 8 links Chinese sausage (available in Oriental markets)

8 links Chinese sausage ( available in Oriental markets )

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Input: 1/2 large red onion


Input: 1/4 cup fresh coriander leaves


Input: 2 tablespoons fresh basil leaves, chopped coarse

2 tablespoons fresh basil leaves , chopped coarse

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

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Input: 1/4 teaspoon dried thyme


Input: Salt and pepper to taste

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


Input: 3 sprigs fresh parsley


Input: 1 large cucumber


Input: 1/4 cup coarsely chopped carrots


Input: 1/4 cup coarsely chopped onion


Input: 1/4 cup coarsely chopped celery


Input: 1 bay leaf


Input: 1 tablespoon finely chopped shallots


Input: 2 tablespoons dry Sherry


Input: 1/2 cup plus 4 tablespoons heavy cream

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Input: 1/8 teaspoon nutmeg


Input: Salt and pepper to taste

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


Input: 8 eggs


Input: 1 chicken breast, 1 pound

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Input: 2 cups water, approximately


Input: 3 tablespoons butter


Input: 2 tablespoons flour


Input: 3/4 cup chicken broth


Input: 1 tablespoon parsley


Input: 1 Poached Chicken Breast (see recipe)

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

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Input: 1/4 pound small mushrooms


Input: 2 cups water


Input: 3 lambs' kidneys sliced in 1/4-inch slices, trimmed

3 lambs' kidneys sliced in 1/4-inch slices , trimmed

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

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Input: 1/2 pound mushrooms, chopped


Input: 1 pound medium onions, sliced

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Input: 6 shoulder lamb chops, about 1 inch thick, trimmed

6 shoulder lamb chops , about 1 inch thick , trimmed

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

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Input: 6 medium potatoes, sliced thin

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

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Input: 3 tablespoons flour


Input: 1 cup fish stock (see recipe)

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

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Input: 3 tablespoons butter, approximately


Input: 1 egg yolk


Input: 2 tablespoons butter


Input: 1 cup heavy cream


Input: 2 tablespoons finely chopped parsley


Input: 3/4 cup fish veloute (see recipe)

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

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Input: 1 cup fish stock (see recipe)

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Input: 1 cup canned drained red, ripe tomatoes, preferably imported

1 cup canned drained red , ripe tomatoes , preferably imported

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

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Input: 1/2 cup dry white wine


Input: 1/2 pound mushrooms, thinly sliced, about 2 cups

1/2 pound mushrooms , thinly sliced , about 2 cups

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: 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: 3 tablespoons finely chopped shallots


Input: 1/2 cup chopped green part of leeks, optional

1/2 cup chopped green part of leeks , optional

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Input: 1 teaspoon plus 2 tablespoons butter

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Input: 8 small, skinless, boneless fillets of sole or flounder, about 2 pounds

8 small , skinless , boneless fillets of sole or flounder , about 2 pounds

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Input: 1 cup coarsely chopped onion


Input: 4 sprigs parsley


Input: 1 cup coarsely chopped celery


Input: 1 bay leaf


Input: 1/2 teaspoon dried thyme


Input: 6 peppercorns


Input: Salt to taste


Input: 6 cups water


Input: 1 cup dry white wine


Input: 3 pounds meaty fish bones, preferably with head and tail on but gills removed

3 pounds meaty fish bones , preferably with head and tail on but gills removed

B-QTY B-UNIT 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

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Input: 1/2 pound shrimp, peeled and deveined

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

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Input: 1 egg


Input: Salt and freshly ground pepper to taste

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

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Input: 1/8 teaspoon cayenne pepper


Input: 1/8 teaspoon freshly grated nutmeg


Input: 1/2 cup heavy cream


Input: Juice of half a lemon


Input: 3/4 cup fish veloute (see recipe)

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

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Input: 1 cup heavy cream


Input: 1/2 cup dry white wine


Input: 1 1/4 cups shrimp mousse, approximately (see recipe)

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

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Input: 2 tablespoons plus 1 teaspoon butter

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Input: 8 small snow-white mushroom caps, stems removed

8 small snow-white mushroom caps , stems removed

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

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Input: Salt and freshly ground pepper to taste

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

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Input: 3 tablespoons finely chopped shallots


Input: 8 small, skinless, boneless fillets of sole or flounder, about 2 pounds

8 small , skinless , boneless fillets of sole or flounder , about 2 pounds

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Input: 2 tablespoons tamari soy sauce


Input: 1 tablespoon sesame oil


Input: 1 tablespoon tamari soy sauce (optional)

1 tablespoon tamari soy sauce ( optional )

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

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Input: 2 large leeks


Input: 2 cups brown rice


Input: Just under 4 cups water


Input: 1/4 cup hijiki seaweed (see note)

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

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Input: 2 tablespoons fresh coriander or flat leaf parsley

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

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Input: Tops from 1 bunch young carrots

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Input: 1 teaspoon sesame oil


Input: Juice 1/2 lemon (optional)

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Input: 1 head celery in one piece

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Input: 1 tablespoon sesame oil


Input: 6 medium-sized carrots, scraped

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


Input: 6 small celery root, peeled

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Input: 4 tablespoons fresh minced dill


Input: 1 teaspoon salt


Input: 1 3-to-4 pound chicken, including liver, heart and gizzards Juice

1 3-to-4 pound chicken , including liver , heart and gizzards Juice

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

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Input: 3 lemons


Input: 4 slices fresh ginger


Input: 5 cloves garlic, peeled


Input: 1/2 cup tamari soy sauce


Input: 5 cups stone-ground wholewheat flour


Input: 5 cups vegetable puree or gruel (see note)

5 cups vegetable puree or gruel ( see note )

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

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Input: 2 strips kombu seaweed


Input: 2 cups pinto beans


Input: 1/2 cup tamari soy sauce


Input: 1 tablespoon wasabi paste (Japanese green horseradish)

1 tablespoon wasabi paste ( Japanese green horseradish )

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Input: 1 pound string beans


Input: A few drops of Tabasco sauce

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Input: 1/2 teaspoon Worcestershire sauce


Input: 3 cups heavy cream


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 cups peeled, cubed potatoes

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Input: 3 1/2 cups chicken broth


Input: 4 tablespoons butter


Input: 6 to 8 medium-size white turnips

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Input: Coarse salt and freshly ground white pepper

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

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Input: 1/2 pound tomatoes (enough for 1 cup juice)

1/2 pound tomatoes ( enough for 1 cup juice )

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Input: 5 large egg whites


Input: Lightly whipped cream or cold crème anglaise for serving

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Input: 1 egg yolk


Input: 1 tablespoon powdered sugar, plus more for sprinkling

1 tablespoon powdered sugar , plus more for sprinkling

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Input: 2 cups olive oil l'Olivier de Provence Approximately

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

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Input: 1 tablespoon sherry vinegar


Input: 1 tablespoon Dijon mustard


Input: 3 large egg yolks


Input: 1 tablespoon vanilla


Input: 1/4 cup all-purpose flour


Input: 2 tablespoons finely grated lemon rind

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Input: 4 tablespoons fresh lemon juice


Input: Softened butter for greasing dish

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


Input: 5 tablespoons granulated sugar


Input: 1 cup milk


Input: Dash cayenne pepper


Input: 2 teaspoons Worcestershire sauce


Input: 1 pound sharp cheddar cheese, grated

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

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Input: 4 large eggs, beaten

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


Input: Sugar for preparing soufflé cups, plus 1/3 cup and 1 tablespoon

Sugar for preparing soufflé cups , plus 1/3 cup and 1 tablespoon

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

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Input: 2 cups whole milk


Input: 1/2 teaspoon salt


Input: 6 ounces unsweetened chocolate, cut into small pieces

6 ounces unsweetened chocolate , cut into small pieces

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Input: 8 slices white sandwich bread, crusts removed

8 slices white sandwich bread , crusts removed

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

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Input: Softened butter for greasing dish and spreading on bread

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

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Input: Whipped cream or vanilla ice cream for serving

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

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Input: 2 teaspoons fresh lemon juice


Input: 4 large eggs, separated

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


Input: Unsalted butter for greasing soufflé cups, plus 1 1/2 sticks (6 ounces)

Unsalted butter for greasing soufflé cups , plus 1$1/2 sticks ( 6 ounces )

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

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Input: 2 tablespoons finely chopped parsley


Input: 1 teaspoon finely minced garlic


Input: 2 tablespoons finely chopped shallots


Input: Freshly ground pepper to taste

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


Input: 2 tablespoons butter


Input: 2 tablespoons olive oil


Input: 1 teaspoon tomato paste


Input: Salt to taste if desired

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


Input: 14 new red, waxy potatoes, about 1 1/2 pounds

14 new red , waxy potatoes , about 1$1/2 pounds

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

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Input: 2 tablespoons finely chopped shallots


Input: 1/4 cup Madeira wine


Input: 1/2 cup beef broth


Input: 1/2 cup sifted cocoa


Input: 4 slices filet mignon, each about 1 to 1 1/2 inches thick and weighing 1/2 pound

4 slices filet mignon , each about 1 to 1$1/2 inches thick and weighing 1/2 pound

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

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Input: Salt to taste if desired


Input: Freshly ground pepper to taste


Input: 1/2 pound fresh mushrooms


Input: 1 tablespoon corn, peanut or vegetable oil

1 tablespoon 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 tablespoons butter


Input: 2 8-ounce cans of almond paste at room temperature

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Input: 1 tablespoon rum or brandy


Input: 1/2 cup apricot preserves


Input: 5 cups chocolate cake crumbs (recipe above)

5 cups chocolate cake crumbs ( recipe above )

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Input: 1/2 teaspoon vanilla extract


Input: 1 cup finely chopped walnuts


Input: 1 egg


Input: Extra virgin olive oil or neutral oil like corn or canola, as needed

Extra virgin olive oil or neutral oil like corn or canola , as needed

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

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Input: Pinch cayenne


Input: 1 cup sifted cake flour


Input: 1 cup sugar


Input: 1/4 teaspoon baking powder


Input: 1/2 teaspoon baking soda


Input: 1/2 teaspoon salt


Input: 1/2 cup water


Input: 2 ounces unsweetened baking chocolate


Input: 1/4 cup buttermilk


Input: 2 tablespoons sugar (or 1 tablespoon each sugar and mirin)

2 tablespoons sugar ( or 1 tablespoon each sugar and mirin )

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Input: 1 tablespoon soy sauce, or to taste

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Input: 1 1/2 to 2 pounds cod, in 1 or 2 fillets, preferably of equal thickness throughout

1$1/2 to 2 pounds cod , in 1 or 2 fillets , preferably of equal thickness throughout

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Input: 1/4 cup sesame seeds


Input: 1/4 cup miso, preferably red

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Input: Freshly ground pepper to taste

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


Input: 2 teaspoons chopped Italian parsley


Input: 1 teaspoon salt, plus more to taste

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Input: 4 leeks, white and light green parts only, washed and cut into 2-inch pieces

4 leeks , white and light green parts only , washed and cut into 2-inch pieces

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Input: 8 small new potatoes, halved

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Input: 4 small carrots, peeled and cut into 2-inch lengths

4 small carrots , peeled and cut into 2-inch lengths

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: 1 medium-size onion, peeled and quartered

1 medium-size onion , peeled and quartered

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cloves garlic, peeled and thinly sliced

2 cloves garlic , peeled and thinly sliced

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: 1 teaspoon coriander seeds, crushed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons olive oil


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

6 cups chicken broth , homemade or low-sodium canned

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 chicken, about 3 pounds, cut into serving pieces

1 chicken , about 3 pounds , cut into serving pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped fresh mint


Input: 1/4 cup chopped Italian parsley


Input: 1/2 cup white wine


Input: 1 lemon, thinly sliced


Input: 2 cups short-grain rice


Input: 3 1/2 cups chicken broth, homemade or low-sodium canned

3$1/2 cups chicken broth , homemade or low-sodium canned

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons salt, plus more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 8 scallions, trimmed and thinly sliced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 small cloves garlic, peeled and minced

2 small cloves garlic , peeled and minced

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: 2 tablespoons heavy cream


Input: 1 tablespoon chopped Italian parsley


Input: 3 teaspoons olive oil


Input: 1 chicken, about 3 pounds, cut into serving pieces and skinned

1 chicken , about 3 pounds , cut into serving pieces and skinned

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

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 cup morels, stemmed and cleaned

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

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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 4 sprigs fresh thyme


Input: 20 asparagus spears, ends snapped off, cut into 2-inch pieces

20 asparagus spears , ends snapped off , cut into 2-inch pieces

B-QTY 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 NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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


Input: 1 cup white wine


Input: 1/4 cup minced shallots


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

1 cup chicken broth , homemade or low-sodium canned

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 teaspoons unsalted butter


Input: 2 chicken breasts, split in half and skinned

2 chicken breasts , split in half and skinned

B-QTY B-NAME I-NAME O 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 olive oil


Input: Olive oil spray


Input: 1 cup all-purpose flour


Input: 6 bunches watercress, thick stems removed, washed but not dried

6 bunches watercress , thick stems removed , washed but not dried

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


Input: 1 teaspoon fresh lemon juice


Input: Freshly ground pepper to taste

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


Input: 1/4 cup chopped Italian parsley


Input: 2 1/2 teaspoons salt


Input: 1 1/2 tablespoons chopped fresh rosemary

1$1/2 tablespoons chopped fresh rosemary


Input: 2 tablespoons chopped fresh thyme


Input: 2 cups bread crumbs


Input: 1/2 lemon, thinly sliced


Input: 2 chicken breasts, split in half, and 2 chicken legs, separated at the joint, skinned

2 chicken breasts , split in half , and 2 chicken legs , separated at the joint , skinned

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

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


Input: 2 cups buttermilk


Input: 3 leeks, white and light green parts only, washed well and coarsely chopped

3 leeks , white and light green parts only , washed well and coarsely chopped

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

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


Input: Freshly ground pepper to taste

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


Input: 2 teaspoons salt


Input: 4 teaspoons unsalted butter, at room temperature

4 teaspoons unsalted butter , 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 cup fresh turkey or canned chicken broth

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: 2 tablespoons butter


Input: 4 tablespoons coarsely chopped fresh basil or parsley

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 small chickens, 2 to 2 1/2 pounds each

2 small chickens , 2 to 2$1/2 pounds each

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup dry white wine


Input: 2 tablespoons olive oil


Input: 4 cloves garlic


Input: 4 sprigs fresh thyme or 2 teaspoons dried

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: 2 bay leaves


Input: 1 tablespoon rosemary


Input: Salt and freshly ground pepper to taste

O B-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 boneless turkey breasts, about 1 1/4 pounds each

2 boneless turkey breasts , about 1$1/4 pounds each

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 4 sprigs fresh thyme or 1 teaspoon dried

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: 1/2 cup drained capers


Input: 1/2 cup finely chopped parsley


Input: 3 tablespoons tomato paste


Input: 4 cups drained, canned tomatoes, chopped or crushed

4 cups drained , canned tomatoes , chopped or crushed

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: 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 finely minced garlic


Input: 2 onions, about 1/2 pound

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 green peppers, about 1/2 pound

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup olive oil


Input: 12 eggs


Input: French bread or buttered toast

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


Input: 1 eggplant, about 1 1/2 pounds

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 zucchini, about 1 1/2 pounds

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 eggs


Input: French bread or buttered toast

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


Input: 1 3/4 cups ratatouille (see recipe)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 tablespoons butter


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: 1/8 teaspoon freshly grated nutmeg


Input: 3/4 cup heavy cream


Input: 1/4 cup chopped scallions or green onions

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 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: 3 tablespoons finely chopped shallots


Input: 5 tablespoons butter


Input: 2 pounds fresh spinach in bulk or 1 10-ounce package fresh spinach in plastic

B-QTY B-UNIT O B-NAME O I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT O B-NAME O 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: French bread or buttered toast

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


Input: Freshly ground pepper to taste

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


Input: 12 eggs


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: 4 tablespoons butter


Input: 3 tablespoons finely chopped shallots


Input: Juice of 1/2 lemon


Input: 1/4 cup heavy cream


Input: 3/4 pound fresh mushrooms


Input: 2 tablespoons toasted pine nuts (pignoli)

2 tablespoons toasted pine nuts ( pignoli )

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 YesPAREN YesPAREN YesPAREN


Input: 1/2 pound imported Gorgonzola cheese


Input: Black pepper to taste


Input: Chopped fresh basil leaves to taste (about 1/4 cup)

Chopped fresh basil leaves to taste ( about 1/4 cup )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Extra-virgin olive oil to taste (about 1/3 cup)

Extra-virgin olive oil to taste ( about 1/3 cup )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Sprigs of basil for garnishing

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


Input: Grated Parmesan


Input: 4 large tomatoes, sliced 1/2 inch thick

4 large tomatoes , sliced 1/2 inch thick

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 high-quality olive oil


Input: Salt and pepper to taste

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


Input: Chopped fresh basil leaves (about 1/2 cup)

Chopped fresh basil leaves ( about 1/2 cup )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 large clove garlic, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 large, ripe tomatoes

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


Input: 1/2 teaspoon salt


Input: Juice of 1 lemon


Input: 1 1/2 cups seeded raisins


Input: 1 1/2 cups seeded muscat raisins, cut up

1$1/2 cups seeded muscat raisins , cut up

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: 1 1/2 cups peeled, chopped ginger root

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 salt, or as desired

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 teaspoon cayenne pepper, or as desired

1 teaspoon cayenne pepper , or as desired

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups cider vinegar


Input: 10 cups chopped green tomatoes


Input: 6 cups brown sugar


Input: 10 cloves garlic, peeled and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

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: 2 8-ounce packages tamarind (available in Oriental groceries)

2 8-ounce packages tamarind ( available in Oriental groceries )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 whole lemons, seeded and chopped

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 large pinch saffron


Input: 4 star anise


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 tablespoons unsalted butter


Input: 2 ripe medium tomatoes, peeled, seeded and chopped

2 ripe medium tomatoes , peeled , seeded and chopped

B-QTY B-COMMENT I-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: 1 bunch fresh Swiss chard, leaves only, slivered

1 bunch fresh Swiss chard , leaves only , slivered

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces fresh goat cheese


Input: 2 tablespoons olive oil


Input: 1/2 cup minced pancetta or bacon, optional

1/2 cup minced pancetta or bacon , optional

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: 3 or 4 potatoes, about 1 1/2 pounds, peeled and cut into bite-size chunks

3 or 4 potatoes , about 1$1/2 pounds , peeled and cut into bite-size chunks

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

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

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


Input: 1 tablespoon chopped garlic


Input: 3 or 4 small dried hot red chiles, or to taste (or substitute about 1 teaspoon crushed red pepper flakes)

3 or 4 small dried hot red chiles , or to taste ( or substitute about 1 teaspoon crushed red pepper flakes )

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

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


Input: 1 teaspoon coriander seeds


Input: Zest and juice of 1/2 orange

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch cayenne


Input: 1 cup dried figs, stemmed and chopped

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 cup dry white wine


Input: Salt and pepper


Input: 1/4 cup honey


Input: 4 leg-thigh pieces of chicken, cut in two, or 8 chicken thighs

4 leg-thigh pieces of chicken , cut in two , or 8 chicken thighs

B-QTY B-COMMENT B-UNIT B-COMMENT B-NAME O I-COMMENT I-COMMENT I-COMMENT O I-COMMENT I-COMMENT B-NAME B-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: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds assorted dried pasta


Input: 1 28-ounce can whole plum tomatoes, not drained

1 28-ounce can whole plum tomatoes , not drained

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 dried red chili


Input: 2 bay leaves


Input: 8 black peppercorns


Input: 2 pieces dried orange peel


Input: Large sprigs of fresh parsley, rosemary, sage and thyme

Large sprigs of fresh parsley , rosemary , sage and thyme

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 small live blue crabs


Input: 1 pound bones and trimmings from a fresh fish

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: 8 cups water


Input: 1 pound ripe tomatoes, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 pounds mussels, scrubbed


Input: 4 small sprigs basil


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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium onions, chopped

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


Input: Freshly ground black pepper


Input: 2 teaspoons extra-virgin olive oil


Input: 1 1 1/4-pound live lobster


Input: 2 fairly small ripe tomatoes

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Input: 2 tablespoons cold unsalted butter, in small pieces

2 tablespoons cold unsalted butter , in small pieces

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Input: 2 center slices from a round sourdough country bread, each 1/2-inch thick and cut in two

2 center slices from a round sourdough country bread , each 1/2-inch thick and cut in two

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Input: 1/2 teaspoon salt


Input: 3 to 4 garlic cloves, peeled

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Input: 1 pound leftover pieces of cheese, a combination of as many hard and soft varieties as you desire (like Brie, cheddar, Swiss, bleu, mozzarella or goat), trimmed to remove surface dryness and mold (see note)

1 pound leftover pieces of cheese , a combination of as many hard and soft varieties as you desire ( like Brie , cheddar , Swiss , bleu , mozzarella or goat ) , trimmed to remove surface dryness and mold ( see note )

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Input: Sea salt


Input: Salt, if needed


Input: 1 teaspoon freshly ground black pepper

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Input: 1/2 cup dry white wine or vegetable broth or a mixture of both

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Input: 1/2 teaspoon freshly ground black pepper

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Input: 2 tablespoons unsalted butter


Input: 3 tablespoons safflower or canola oil

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Input: 1 large or 2 small Napa cabbages (about 2 pounds), cut horizontally into 1 1/2-inch chunks (yielding about 14 to 15 cups, lightly packed)

1 large or 2 small Napa cabbages ( about 2 pounds ) , cut horizontally into 1$1/2-inch chunks ( yielding about 14 to 15 cups , lightly packed )

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


Input: 6 tablespoons chopped parsley or shredded basil

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Input: Grated Parmesan cheese (optional)

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Input: 1 1/2 pounds penne pasta, elbows, or shells

1$1/2 pounds penne pasta , elbows , or shells

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Input: 1 1/2 pounds scrod fillets, completely cleaned and cut into 2-inch pieces about 3/4 inch thick

1$1/2 pounds scrod fillets , completely cleaned and cut into 2-inch pieces about 3/4 inch thick

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Input: 3/4 cup dry white wine


Input: 1 1/2 teaspoons freshly ground black pepper

1$1/2 teaspoons freshly ground black pepper

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Input: 1 1/2 teaspoons salt


Input: 6 to 8 garlic cloves, peeled and coarsely chopped (about 2 tablespoons)

6 to 8 garlic cloves , peeled and coarsely chopped ( about 2 tablespoons )

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Input: 1 bottle (8-ounce) clam juice

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Input: 1 pound ripe field tomatoes


Input: 3 ounces red onion (about 1/2 cup)

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Input: 5 ounces unsalted, fresh mozzarella

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Input: 16 oil-cured olives


Input: 15 large basil leaves


Input: 2 tablespoons olive oil


Input: 3 tablespoons white-wine vinegar


Input: 1/8 teaspoon salt


Input: Freshly ground black pepper to taste

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Input: 1 large lemon


Input: 1/2 cup virgin olive oil