Input: 1 2-pound tilefish fillet


Input: 3 cups instant polenta


Input: 2 tablespoons olive oil


Input: 2 pounds very lean ground beef

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Input: 1 medium onion, sliced thin

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Input: 2 cloves garlic, minced


Input: 1 teaspoon ground cumin


Input: 1 teaspoon ground coriander


Input: 1 teaspoon Hungarian paprika


Input: 1/2 teaspoon ground allspice


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 2 tablespoons chopped fresh coriander


Input: 1 clove garlic


Input: 4 teaspoons red-wine vinegar


Input: 2 1/2 teaspoons kosher salt


Input: Freshly ground black pepper to taste

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

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Input: 1 1/2 pounds hot or sweet Italian sausage, cut across into 1-inch thick pieces

1$1/2 pounds hot or sweet Italian sausage , cut across into 1-inch thick pieces

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

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Input: 1 pound broccoli rabe, trimmed and cut across into 1-inch pieces

1 pound broccoli rabe , trimmed and cut across into 1-inch pieces

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

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Input: 4 1/2 tablespoons olive oil


Input: 3/4 teaspoon crushed red-pepper flakes, if using sweet sausage

3/4 teaspoon crushed red-pepper flakes , if using sweet sausage

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: Coarse salt and freshly ground pepper to taste

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

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Input: 2 tablespoons fresh coriander to garnish

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

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Input: 1 cup chicken stock or water

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

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Input: 1 cup plum tomatoes, chopped, with their juice

1 cup plum tomatoes , chopped , with their juice

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

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Input: 1 teaspoon ground cumin


Input: 1/2 teaspoon cayenne pepper


Input: 1 medium onion, sliced

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


Input: 1 clove garlic, minced


Input: 2 to 3 jalapeno chilies, seeded and minced

2 to 3 jalapeno chilies , seeded and minced

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Input: 3 tablespoons olive oil


Input: 2 tablespoons chopped fresh coriander


Input: 1 3-pound chicken cut into 8 to 10 pieces

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

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Input: 1/2 cup plain yogurt


Input: 1 teaspoon salt


Input: 1 10-ounce package frozen peas

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


Input: 2 teaspoons ground coriander


Input: 1 1/2 teaspoons Hungarian paprika


Input: 1 teaspoon cumin


Input: 1 clove garlic, minced


Input: 1 medium onion, chopped

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


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: 2 pounds medium shrimp, peeled

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

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Input: 2 tablespoons vegetable oil


Input: 1 teaspoon turmeric


Input: Freshly ground black pepper to taste

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

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Input: 1 pound broccoli rabe, trimmed and cut across into 1-inch pieces

1 pound broccoli rabe , trimmed and cut across into 1-inch pieces

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

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Input: 7 tablespoons olive oil


Input: 2 19-ounce cans cannellini beans, drained and rinsed

2 19-ounce cans cannellini beans , drained and rinsed

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

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Input: 3/4 cup thinly sliced, peeled celery

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Input: 3/4 teaspoon kosher salt


Input: 1 teaspoon crushed red-pepper flakes


Input: 1 teaspoon salt


Input: Salt and freshly ground black pepper

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

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Input: 1 1/2 pounds broccoli rabe, trimmed and cut across into 1-inch pieces

1$1/2 pounds broccoli rabe , trimmed and cut across into 1-inch pieces

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

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Input: 6 tablespoons olive oil


Input: 3 bratwursts or other light sausages

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

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Input: 3 smoked loin pork chops


Input: 1 pound slab bacon, in one piece

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

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Input: 1 pound kielbasa or other dark sausage

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

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Input: 2 tablespoons kirsch


Input: 3 pounds sauerkraut


Input: 1 large onion, chopped

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


Input: 10 juniper berries


Input: 2 cups dry white wine, preferably Alsatian riesling

2 cups dry white wine , preferably Alsatian riesling

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

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Input: 2 cups dry white wine, preferably Alsatian riesling

2 cups dry white wine , preferably Alsatian riesling

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

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Input: 1 pound slab bacon, in one piece

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

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Input: Salt and freshly ground black pepper

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

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Input: 2 lightly smashed garlic cloves


Input: 8 juniper berries


Input: 1 teaspoon caraway seeds


Input: 1 bay leaf


Input: 1 pound smoked pork loin


Input: 12 small potatoes, peeled

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


Input: 2 smoked bratwursts


Input: 6 frankfurters


Input: 2 blood sausages


Input: 1 large onion, peeled and sliced

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

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Input: 3 1/2 tablespoons goose fat, duck fat, or lard

3$1/2 tablespoons goose fat , duck fat , or lard

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

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Input: 3 pounds sauerkraut


Input: 2 salted (not smoked) ham hocks

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Input: 3 tablespoons tahini


Input: 4 tablespoons water


Input: 2 tablespoons lemon juice


Input: 2 large cloves garlic, finely minced

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Input: 2 teaspoons reduced-sodium tamari


Input: 2 tablespoons minced parsley


Input: 6 whole-wheat pitas


Input: 3 large scallions, thinly sliced

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

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Input: 3 large ripe tomatoes


Input: 10 to 15 large fresh basil leaves

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

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Input: 4 hoagy or submarine rolls, preferably semolina

4 hoagy or submarine rolls , preferably semolina

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

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Input: 1 19-ounce can chickpeas, drained and thoroughly rinsed

1 19-ounce can chickpeas , drained and thoroughly rinsed

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

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Input: 2 large red onions, peeled and cut into 1/8- to 1/4-inch thick slices

2 large red onions , peeled and cut into 1/8- to 1/4-inch thick slices

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

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Input: 6 8-inch flour tortillas


Input: 6 teaspoons hoisin sauce


Input: 2 tablespoons olive oil


Input: 2 medium-size zucchini, scrubbed, trimmed and sliced lengthwise in 1/8-inch-thick strips

2 medium-size zucchini , scrubbed , trimmed and sliced lengthwise in 1/8-inch-thick strips

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

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Input: 2 baby eggplant, white or purple, washed, trimmed and halved lengthwise

2 baby eggplant , white or purple , washed , trimmed and halved lengthwise

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

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Input: 2 cups diced cooked chicken, white meat

2 cups diced cooked chicken , white meat

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

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Input: 8 ounces red bell peppers, washed, seeded and cut into 1/4-inch dice

8 ounces red bell peppers , washed , seeded and cut into 1/4-inch dice

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

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Input: 1 teaspoon sugar


Input: 1 tablespoon reduced-sodium soy sauce


Input: 3 large green peppers, washed, seeded and thinly sliced

3 large green peppers , washed , seeded and thinly sliced

B-QTY B-COMMENT B-NAME I-NAME O I-COMMENT O 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: 3 tablespoons chopped fresh coriander (cilantro)

3 tablespoons chopped fresh coriander ( cilantro )

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

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Input: 2 scallions, finely chopped


Input: 9 teaspoons Dijon mustard


Input: 9 slices ripe field tomatoes or the equivalent in yellow or red cherry tomatoes, sliced in half

9 slices ripe field tomatoes or the equivalent in yellow or red cherry tomatoes , sliced in half

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

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Input: 1 teaspoon hot Chinese chili paste or chili sauce

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

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Input: 1 large clove garlic, finely minced

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

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Input: 2 tablespoons Oriental sesame paste


Input: 1 tablespoon coarsely grated ginger


Input: 8 slices olive bread or tomato bread or 4 baguettes

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

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Input: 1/4 teaspoon salt, optional


Input: 3 large cloves garlic, minced

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Input: 2 pounds onions, peeled and thinly sliced

2 pounds onions , peeled and thinly sliced

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Input: 1 tablespoon olive oil


Input: 5 ounces sweet or hot Italian turkey sausages, about 2 sausages

5 ounces sweet or hot Italian turkey sausages , about 2 sausages

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

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Input: 2 tablespoons chopped tarragon


Input: 2 stalks broccoli


Input: 1 6- or 7-ounce can tuna in water, rinsed and drained

1 6- or 7-ounce can tuna in water , rinsed and drained

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

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Input: 5 Greek, Italian or French olives, pitted and cut in small pieces

5 Greek , Italian or French olives , pitted and cut in small pieces

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Input: 6 slices country French or Italian bread, whole wheat or white

6 slices country French or Italian bread , whole wheat or white

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Input: 2 tablespoons light mayonnaise


Input: 2 tablespoons nonfat yogurt


Input: 2 tablespoons balsamic vinegar


Input: 1 tablespoon chopped fresh marjoram or oregano

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

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Input: 4 tablespoons chopped red onion


Input: 1/4 small bulb fennel, very thinly sliced

1/4 small bulb fennel , very thinly sliced

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Input: 1 handful watercress or baby arugula

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

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Input: 2 handfuls mixed greens


Input: Coarsely ground black pepper


Input: 2 tablespoons olive oil


Input: 2 tablespoons walnut oil


Input: 1/2 teaspoon Dijon mustard


Input: 1 teaspoon cider vinegar


Input: 2 teaspoons sherry vinegar


Input: Handful haricots verts, ends trimmed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped marjoram


Input: 8 thin spears asparagus, ends trimmed

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Input: Coarse sea salt or kosher salt

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

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Input: Coarsely ground black pepper


Input: 6 ounces ricotta salata


Input: Extra-virgin olive oil, for sprinkling

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

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Input: 1 tablespoon chopped fennel fronds or tarragon

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

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Input: 3 tablespoons chopped mint


Input: 1 pound pappardelle, broken into 2-inch pieces, or fusilli

1 pound pappardelle , broken into 2-inch pieces , or fusilli

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

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Input: Coarse sea salt or kosher salt

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

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Input: Juice of 1 lemon (Meyer, if available), plus more to taste

Juice of 1 lemon ( Meyer , if available ) , plus more to taste

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

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Input: Grated zest of 1 lemon (Meyer, if available)

Grated zest of 1 lemon ( Meyer , if available )

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

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Input: 1 clove garlic, peeled and lightly smashed

1 clove garlic , peeled and lightly smashed

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Input: Ice for serving


Input: 2 cups low-sodium chicken broth


Input: 1 small fresh habanero chili


Input: 1/2 cup sugar


Input: 1 teaspoon soy sauce


Input: 1 ounce (a heaping 1/2 cup) dried hibiscus flowers (see note)

1 ounce ( a heaping 1/2 cup ) dried hibiscus flowers ( see note )

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Input: 15-pound duckling


Input: 1 tablespoon berbere spice mix (see note)

1 tablespoon berbere spice mix ( see note )

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

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Input: 2 teaspoons salt


Input: 1 teaspoon freshly ground pepper


Input: 5 tablespoons mulberry syrup (see note)

5 tablespoons mulberry syrup ( see note )

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

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Input: 1 teaspoon rice vinegar


Input: 1/2 cup heavy cream


Input: Generous amount assorted edible flowers

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


Input: 1/2 teaspoon poppy seeds


Input: 8 tablespoons unsalted butter, at room temperature

8 tablespoons unsalted butter , at room temperature

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

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Input: 2 teaspoons Hawaiian sea salt


Input: Few drops blue food coloring

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


Input: 1 1/3 cups passion-fruit purée


Input: 3 egg yolks


Input: 1/4 cup granulated sugar


Input: 4 8-by-7-inch sheets nori


Input: 5 12-inch sheets rice paper


Input: 8 tablespoons unsalted butter, at room temperature

8 tablespoons unsalted butter , at room temperature

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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 teaspoon salt


Input: 8 tablespoons unsalted butter, at room temperature

8 tablespoons unsalted butter , at room temperature

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Zest and juice of 1 orange

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon salt


Input: 1 medium shallot, peeled and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups red-pepper juice (extracted from 5 red bell peppers)

2 cups red-pepper juice ( extracted from 5 red bell peppers )

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

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

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


Input: Salt and freshly ground pepper

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


Input: 20 sheets gelatin or 5 scant tablespoons granulated gelatin

B-QTY O B-NAME 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: 2 cups fennel juice (extracted from 7 fennel bulbs)

2 cups fennel juice ( extracted from 7 fennel bulbs )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 pounds sushi-grade tuna


Input: 2 cups cucumber juice (extracted from 3 hothouse cucumbers)

2 cups cucumber juice ( extracted from 3 hothouse cucumbers )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 cups cubanelle juice (extracted from 5 peppers)

2 cups cubanelle juice ( extracted from 5 peppers )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 pieces soft flatbread for serving

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound spaghetti


Input: 1/4 cup extra-virgin olive oil


Input: 2 tablespoons plus 1/2 teaspoon kosher salt

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 cups basic tomato sauce (see above recipe)

2$1/2 cups basic tomato sauce ( see above recipe )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


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 cup pine nuts, toasted for 5 minutes in a 400-degree oven

1/4 cup pine nuts , toasted for 5 minutes in a 400-degree oven

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 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: 1/4 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 1/4 pounds ground beef


Input: 3 eggs, beaten


Input: 3 tablespoons fresh thyme, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 medium carrot, finely shredded

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 28-ounce cans peeled whole tomatoes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup grated pecorino cheese


Input: 3 garlic cloves, minced


Input: 3 cups day-old bread, in 1-inch cubes

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


Input: 4 cloves garlic, peeled and thinly sliced

4 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 Spanish onion, finely diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon ground turmeric


Input: 2 teaspoons finely chopped fresh oregano

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large Idaho potatoes, peeled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 quart vegetable oil


Input: 32-ounce scoops mango sorbet


Input: 12-ounce scoop vanilla ice cream


Input: 3/4 cup diced mango


Input: 5 ounces cold milk


Input: 1/4 cup extra-virgin olive oil


Input: 1/4 cup Dijon mustard


Input: 8 slices thinly sliced Swiss cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 slices thinly sliced smoked ham

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large dill pickles, sliced lengthwise into 8 slices

2 large dill pickles , sliced lengthwise into 8 slices

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon granulated garlic powder


Input: 1 teaspoon granulated onion powder


Input: 1 tablespoon kosher salt


Input: 1/4 cup best-quality mayonnaise


Input: 1 pound ground chuck


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 small red or yellow tomatoes, sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 hamburger buns, split


Input: Freshly grated Parmigiano Reggiano, 1/3 to 3/4 cup

Freshly grated Parmigiano Reggiano , 1/3 to 3/4 cup

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

YesCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 small flour tortillas, toasted until light brown on both sides

6 small flour tortillas , toasted until light brown on both sides

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 NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium-size yellow, red or purple bell peppers, cored, seeded and finely choppped

2 medium-size yellow , red or purple bell peppers , cored , seeded and finely choppped

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

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

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


Input: A handful of fresh basil leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 long, thin Japanese purple or white eggplant, washed, trimmed and cut into bite-size pieces, but not peeled

3 long , thin Japanese purple or white eggplant , washed , trimmed and cut into bite-size pieces , but not peeled

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

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

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


Input: 2 medium-size red onions, finely chopped

2 medium-size red onions , finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon minced garlic


Input: 1/4 teaspoon salt


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces Fontina cheese


Input: 2 slices coarse Italian bread


Input: 1 to 2 tablespoons olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon balsamic vinegar


Input: 6 tablespoons instant or finely ground polenta

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: 2 cloves garlic


Input: 1/8 teaspoon hot-pepper flakes


Input: 2 cups canned no-salt-added tomatoes


Input: 2 tablespoons olive oil


Input: 5 egg whites


Input: 1 1/2 pounds eggplant


Input: 2 egg yolks


Input: 1/3 cup warm heavy cream


Input: 1/3 cup, plus 1 tablespoon, sugar

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 ounces unsweetened chocolate


Input: 2 1/2 ounces semisweet chocolate (preferably Valrhona), plus 8 additional chunks, approximately 1 inch long, 1/2 inch wide and 1/2 inch thick

2$1/2 ounces semisweet chocolate ( preferably Valrhona ) , plus 8 additional chunks , approximately 1 inch long , 1/2 inch wide and 1/2 inch thick

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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP 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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon butter


Input: 1 teaspoon vanilla extract


Input: 1/4 teaspoon salt


Input: 1 tablespoon light corn syrup


Input: 4 tablespoons unsalted butter


Input: 1/2 cup milk


Input: 1 1/2 cups sugar


Input: 2 ounces unsweetened chocolate, chopped

2 ounces unsweetened chocolate , chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon salt


Input: 1/2 teaspoon baking soda


Input: 1 cup all-purpose flour


Input: 1/2 teaspoon cream of tartar


Input: 1 teaspoon vanilla extract


Input: 2 eggs, separated


Input: 1 cup, plus 3 tablespoons, sugar

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons water


Input: 1/2 cup milk


Input: 1/2 cup unsalted butter, at room temperature

1/2 cup 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: 2 cups milk


Input: 4 egg yolks


Input: 1/4 cup unsweetened cocoa


Input: 1 egg white


Input: 1/2 cup shelled, roasted pistachios

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup sugar


Input: 1/4 cup, plus 2 tablespoons, confectioners' sugar

1/4 cup , plus 2 tablespoons , confectioners' sugar

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons unsalted butter, at room temperature

6 tablespoons 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: 2 eggs, separated


Input: 1 1/2 cups sugar


Input: 1 1/2 teaspoons grated orange zest


Input: 4 1/2 ounces best-quality bittersweet chocolate

4$1/2 ounces best-quality bittersweet chocolate


Input: 2 eggs


Input: 2 egg yolks


Input: 3/4 teaspoon salt


Input: 3/4 cup slivered almonds, toasted and coarsely chopped

3/4 cup slivered almonds , toasted and coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon baking soda


Input: 1/3 cup unsweetened cocoa


Input: 3/4 teaspoon ground cinnamon


Input: 2 1/4 cups all-purpose flour, plus additional for shaping

2$1/4 cups all-purpose flour , plus additional for shaping

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 Cognac


Input: 4 tablespoons unsalted butter


Input: A little butter and flour for the tart pans

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 additional egg, lightly beaten, for brushing dough

1 additional egg , lightly beaten , for brushing dough

B-QTY B-COMMENT B-NAME O I-COMMENT 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: Granulated sugar for sprinkling on top

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound best-quality bittersweet chocolate, chopped

1/2 pound best-quality bittersweet chocolate , chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 large egg whites


Input: 5 large egg yolks


Input: 1 teaspoon vanilla


Input: 1/3 cup candied orange peel, finely slivered

1/3 cup candied orange peel , finely slivered

O 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: 1/2 cup sweet butter at room temperature

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 to 5 tablespoons ice water

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 ounces ricotta


Input: Zest of 2 lemons, grated or slivered

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: 1 tablespoon orange-flower water


Input: Zest of 1 lemon, grated (optional)

B-COMMENT I-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 YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon lard


Input: 2 1/2 cups milk


Input: 1 cup granulated sugar


Input: 2 1/2 cups all-purpose flour


Input: 1/2 cup granulated sugar


Input: 1/2 teaspoon salt


Input: 2 sticks, plus 2 tablespoons, unsalted butter at room temperature

2 sticks , plus 2 tablespoons , unsalted butter at room temperature

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

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

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


Input: 2 ounces pecorino romano cheese, grated

2 ounces pecorino romano cheese , grated

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces Gruyere cheese, grated

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces provolone, cut into small cubes

2 ounces provolone , cut into small cubes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 1/2 ounces Milano salami, sliced and chopped

3$1/2 ounces Milano salami , sliced and chopped

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 cups soft, spring whole-wheat berries (see note)

1$1/4 cups soft , spring whole-wheat berries ( see note )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 egg white, lightly beaten

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons coarsely ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/3 teaspoons salt


Input: About 4 1/4 cups unbleached all-purpose flour

About 4$1/4 cups unbleached all-purpose flour

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup, plus 1 1/2 tablespoons, sugar

1/2 cup , plus 1$1/2 tablespoons , sugar

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 eggs


Input: 1 1/4 teaspoons salt


Input: About 2 1/2 cups unbleached all-purpose flour

About 2$1/2 cups unbleached all-purpose flour

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 egg yolks


Input: 1 tablespoon, plus 1 teaspoon, sugar

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 cups warm water


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: Juice of half a lemon, plus lemon slices or quarters for garnish

Juice of half a lemon , plus lemon slices or quarters for garnish

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

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

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


Input: 4 1/2 teaspoons active dry yeast


Input: 1 cup dry white wine


Input: 2 1/2 cups shelled fresh peas


Input: 3 eggs


Input: 1 cup grated parmigiano reggiano cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bunch Italian flat-leaf parsley, leaves only, coarsely chopped

1 bunch Italian flat-leaf parsley , leaves only , coarsely chopped

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 medium onions, peeled and thinly sliced

4 medium onions , 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: 1/2 cup olive oil


Input: 4 to 5 pounds boned leg of lamb, cut into 2 inche cubes

4 to 5 pounds boned leg of lamb , cut into 2 inche cubes

B-QTY O B-RANGE_END B-UNIT B-COMMENT B-NAME I-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT O 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: Unsalted roasted peanuts to garnish (about 1/2 cup)

Unsalted roasted peanuts to garnish ( about 1/2 cup )

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

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Input: 1/4 cup bean sprouts


Input: 1 cucumber, thinly sliced


Input: 1/2 head of iceberg lettuce, shredded

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Input: 1/8 cup onion, thinly sliced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon mirin


Input: 2 tablespoons chili sauce


Input: 8 ounces sirloin steak, seasoned to taste with salt and pepper

8 ounces sirloin steak , seasoned to taste with salt and pepper

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

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Input: 1/4 cup fresh basil leaves, preferably purple, coarsely chopped

1/4 cup fresh basil leaves , preferably purple , coarsely chopped

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

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Input: 1 stalk lemon grass (use the tender purple part) or 1 tablespoon lemon thyme leaves

1 stalk lemon grass ( use the tender purple part ) or 1 tablespoon lemon thyme leaves

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

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Input: 1 clove garlic, chopped


Input: 1 tablespoon chopped red chili pepper

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

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Input: 2 tablespoons vegetable or olive oil

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

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Input: 1 tablespoon sugar


Input: 2 tablespoons soy sauce


Input: Juice of 1 lime


Input: 4 tablespoons Vietnamese fish sauce


Input: 2 tablespoons white or balsamic vinegar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup water


Input: 1 tablespoon vegetable oil


Input: 1/2 cup dry rice vermicelli (available in Asian grocery stores)

1/2 cup dry rice vermicelli ( available in Asian grocery stores )

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Input: 1 small head of iceberg lettuce, shredded

1 small head of iceberg lettuce , shredded

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

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Input: 2 cucumbers, sliced


Input: 1/4 cup fresh mint, chopped

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

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Input: 1/4 cup unsalted roasted peanuts, chopped

1/4 cup unsalted roasted peanuts , chopped

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

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Input: Coarse salt and freshly ground pepper to taste

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

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Input: 2 shallots, finely chopped


Input: 4 tablespoons olive oil


Input: 2 tablespoons finely chopped, fresh chili peppers

2 tablespoons finely chopped , fresh chili peppers

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

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Input: 2 cloves garlic, finely chopped

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

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Input: 2 whole chicken breasts, split to make 4 pieces

2 whole chicken breasts , split to make 4 pieces

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

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Input: 1 tablespoon sugar


Input: 2 tablespoons garlic, minced


Input: 2 tablespoons Asian fish sauce


Input: 3 shallots, chopped


Input: 4 tablespoons vegetable oil


Input: 1 seedless cucumber


Input: 1 carrot


Input: 1 cup daikon radishes


Input: 1 small red onion, sliced

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

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Input: Add coarse salt and freshly ground pepper to taste

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

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Input: 1/2 cup fresh basil leaves, coarsely chopped

1/2 cup fresh basil leaves , coarsely chopped

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

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Input: 1 tablespoon fresh mint leaves, coarsely chopped

1 tablespoon fresh mint leaves , coarsely chopped

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

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Input: 2 tablespoons unsalted roasted peanuts


Input: 1 tablespoon coarse salt


Input: Pinch of salt


Input: 4 sprigs of fresh thyme


Input: 1 1/2 pounds very ripe black plums (approximately 6 plums)

1$1/2 pounds very ripe black plums ( approximately 6 plums )

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

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Input: 1 clove garlic, minced


Input: 8 to 10 jumbo shrimp


Input: 2 tablespoons honey


Input: Pinch of ascorbic acid (vitamin-C powder, or simply pulverize a vitamin-C tablet using a mallet)

Pinch of ascorbic acid ( vitamin-C powder , or simply pulverize a vitamin-C tablet using a mallet )

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

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Input: 1/2 stalk of lemongrass, chopped fine

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

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Input: Freshly ground white pepper


Input: 3/4 cup, plus 1 tablespoon, granulated sugar

3/4 cup , plus 1 tablespoon , granulated sugar

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Input: 2 teaspoons Fleur de Sel or any good salt

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

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Input: 12 branches mint leaves, stems removed

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

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Input: 1/4 teaspoon dried fig


Input: 1/4 inch piece of dried star anise

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Input: 1 tablespoon honey


Input: 1/8 teaspoon molasses, optional


Input: Worcestershire sauce, optional


Input: 6 ripe heirloom tomatoes (about 2 1/2 pounds)

6 ripe heirloom tomatoes ( about 2$1/2 pounds )

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

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Input: 6 raisins


Input: 2 black peppercorns


Input: Freshly ground black pepper


Input: 2 tablespoons white sugar


Input: 3 cups balsamic salad vinegar


Input: 2 juniper berries, cut in half

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

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Input: 1/2 inch vanilla bean, split

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 20 needles fresh rosemary


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: 12 fresh figs


Input: 4 ounces St. André cheese or other semisoft cheese like goat or Brie

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

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Input: 1 to 2 tablespoons fresh thyme leaves

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

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Input: 1 cup lump crab meat, picked over to remove any shell

1 cup lump crab meat , picked over to remove any shell

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

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


Input: 2 tablespoons chopped chives


Input: 1 teaspoon lemon-and-parsley oil (recipe above)

1 teaspoon lemon-and-parsley oil ( recipe above )

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

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Input: 2 cups cooked white rice


Input: 1 teaspoon salt, plus more to taste

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

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Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds squid, cleaned, tentacles separated, bodies cut across into rings, 1/8 inch thick

1$1/2 pounds squid , cleaned , tentacles separated , bodies cut across into rings , 1/8 inch thick

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

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Input: 4 cucumbers, peeled


Input: Freshly ground black pepper to taste

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

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Input: 1/8 teaspoon cayenne


Input: 1 teaspoon salt, plus more to taste

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

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Input: 2 teaspoons lemon-and-parsley oil (recipe above)

2 teaspoons lemon-and-parsley oil ( recipe above )

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

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Input: 4 ribs celery, trimmed and thinly sliced

4 ribs celery , trimmed and thinly sliced

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

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Input: 6 scallions, trimmed and thinly sliced

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

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

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

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Input: 2 teaspoons lemon-and-parsley oil (recipe above)

2 teaspoons lemon-and-parsley oil ( recipe above )

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

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Input: 2 teaspoons fresh lemon juice


Input: 8 medium-size leeks, white and light green parts only, washed well

8 medium-size leeks , white and light green parts only , washed well

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

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Input: 2 cups plus 5 tablespoons extra-virgin olive oil

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons chopped lemon zest


Input: 4 teaspoons basil oil (recipe above)

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

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Input: 1 teaspoon salt, plus more to taste

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

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Input: Freshly ground pepper to taste

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


Input: 2 bunches fresh flat-leaf parsley, stems on, washed

2 bunches fresh flat-leaf parsley , stems on , washed

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

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Input: 1 cup shelled fresh green peas, cooked until tender

1 cup shelled fresh green peas , cooked until tender

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

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Input: 1 jalapeno, stemmed, seeded and minced

1 jalapeno , stemmed , seeded and minced

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

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Input: 8 small red potatoes, steamed until tender and quartered

8 small red potatoes , steamed until tender and quartered

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

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Input: 1 pound cooked and peeled shrimp

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

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Input: 12 fresh basil leaves, cut across into thin strips

12 fresh basil leaves , cut across into thin strips

B-QTY B-COMMENT B-NAME I-NAME B-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: 4 boneless, skinless half-breasts of chicken

4 boneless , skinless half-breasts of chicken

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Input: 4 teaspoons basil oil (recipe above)

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

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Input: 2 large tomatoes, thinly sliced

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

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Input: 1 red onion, peeled and very thinly sliced

1 red onion , peeled and very thinly sliced

B-QTY B-COMMENT B-NAME B-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: 1 teaspoon salt, plus more to taste

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

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Input: 1 teaspoon fresh lime juice


Input: 1 tablespoon minced fresh mint leaves

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

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Input: 2 tablespoons olive oil


Input: 2 tablespoons butter


Input: 2 tablespoons finely chopped shallots or scallions

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

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Input: 1/4 cup diced fresh tomatoes


Input: 2 bunches fresh basil, stems on, washed

2 bunches fresh basil , stems on , washed

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

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Input: 2 cups plus 7 tablespoons extra-virgin olive oil

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Input: 4 small zucchini, trimmed and cut across into 1/4-inch-thick slices

4 small zucchini , trimmed and cut across into 1/4-inch-thick 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: 2 teaspoons basil oil (recipe above)

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Input: 4 whole garlic cloves unpeeled


Input: 1 large 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

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Input: 1/3 cup dry white wine


Input: 1/3 cup fresh chicken broth or canned

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

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Input: 2 tablespoons finely chopped parsley


Input: 3/4 pound thin noodles


Input: Salt and freshly ground pepper to taste

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

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Input: 2 tablespoons olive oil


Input: 2 tablespoons butter


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: Grated bitter chocolate for decoration

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


Input: 8 sliced turkey breast tenderloin steaks, about 1 1/2 pounds total

8 sliced turkey breast tenderloin steaks , about 1$1/2 pounds total

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

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Input: 1/2 cup orange juice


Input: 1/4 cup Sabra liqueur, or Grand Marnier or Cointreau

1/4 cup Sabra liqueur , or Grand Marnier or Cointreau

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

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Input: Whipped cream (optional)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Oil for the pan


Input: 2 cups unsweetened, shredded coconut

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

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Input: 1 cup almonds, coarsely chopped

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

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Input: 1 cup sugar


Input: 3/4 cup ground blanched almonds


Input: 1/2 teaspoon almond extract (optional)

1/2 teaspoon almond extract ( optional )

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Input: Oil for the pan


Input: Matzoh meal for the pan

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


Input: 1 pint strawberries or 1 cup strawberry puree

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 large eggs, separated

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


Input: 1/2 cup, plus 2 tablespoons, sugar

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Input: 1 tablespoon honey


Input: 1/2 cup water


Input: 2 tablespoons chopped fresh parsley


Input: 4 large eggs, separated

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


Input: 1/4 teaspoon cinnamon


Input: 4 large tomatoes, peeled, seeded and chopped

4 large tomatoes , peeled , seeded and chopped

B-QTY B-COMMENT B-NAME O I-COMMENT O 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: 2 cloves garlic, minced


Input: 1 tablespoon pine nuts


Input: 2 tablespoons chopped fresh parsley


Input: 1 teaspoon cumin


Input: 2 tablespoons olive oil


Input: 1 small onion, finely chopped

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Input: 2 cloves garlic, finely chopped

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

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Input: Salt and freshly ground pepper to taste

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

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Input: 3 tablespoons matzoh meal


Input: 1 large egg


Input: 1/2 teaspoon cinnamon, or to taste

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Input: 1 pound ground beef


Input: 2 cups almonds, blanched


Input: 1/2 apple, peeled, cored and quartered

1/2 apple , peeled , cored and quartered

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

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Input: 1/2 cup matzoh meal


Input: 3 cups raisins


Input: Dash of grated nutmeg


Input: 1 tablespoon chopped parsley


Input: 1 teaspoon salt, or to taste

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Input: 6 tablespoons chopped fresh parsley


Input: 6 tablespoons fresh dill


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 whole zucchini, sliced into matchlike sticks

1 whole zucchini , sliced into matchlike sticks

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Input: Marrow balls (see recipe)

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Input: 4 tablespoons marrow (from about 1 1/2 pounds marrow bones)

4 tablespoons marrow ( from about 1$1/2 pounds marrow bones )

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Input: 3 large eggs, well beaten

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Input: 6 carrots, peeled (slice 2 into matchlike sticks)

6 carrots , peeled ( slice 2 into matchlike sticks )

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

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Input: 1 large turnip, peeled

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


Input: 1 kohlrabi, quartered (optional)

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Input: 1 rutabaga, peeled


Input: 2 stalks celery with leaves


Input: 4 parsnips, peeled


Input: 1 large cut-up chicken, preferably stewing or large roaster

1 large cut-up chicken , preferably stewing or large roaster

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

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Input: 2 whole onions, peeled

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


Input: 4 quarts tepid water


Input: Pinch of salt


Input: 6 tablespoons sugar


Input: 2 cups water


Input: 1/4 teaspoon ground allspice


Input: 1/2 teaspoon salt


Input: 4 cups whole cranberries


Input: 1 1/2 cups dried currants


Input: 1 1/2 cups raisins


Input: 2 apples, peeled and cored and diced

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Input: 1/4 pound beef suet, finely chopped

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

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Input: 1/4 teaspoon ground nutmeg


Input: 1/2 teaspoon ground mace


Input: 1/2 teaspoon ground cinnamon


Input: 1/2 cup brandy


Input: Zest of orange


Input: 1 1/2 cups chopped walnuts


Input: 1/2 pound finely chopped venison


Input: 1/2 cup molasses


Input: 2 cups apple cider


Input: 12 ounces dark brown sugar


Input: 2 cups cranberry sauce (see recipe)

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Input: 1 apple, peeled, cored and chopped

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Input: 2 cups venison mincemeat (see recipe) or commercial mincemeat

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Input: 2 teaspoons salt, or to taste

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Input: Pastry for 9-inch double-crust pie (see recipe)

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Input: 1/2 teaspoon freshly ground black pepper

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Input: 1 to 1 1/2 cups homemade or low- sodium chicken or turkey stock

1 to 1$1/2 cups homemade or low- sodium chicken or turkey stock

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Input: 2 tablespoons chopped fresh parsley


Input: 1 pint (2 cups) freshly shucked oysters with liquor, chopped if they are large

1 pint ( 2 cups ) freshly shucked oysters with liquor , chopped if they are large

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Input: 1 loaf (about 1 pound) whole-wheat bread, cut into 1-inch cubes

1 loaf ( about 1 pound ) whole-wheat bread , cut into 1-inch cubes

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Input: 8 tablespoons (1 stick) butter

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Input: 1 large onion, chopped

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


Input: 4 stalks celery, chopped


Input: 1 tablespoon dried sage


Input: 1/4 teaspoon freshly grated nutmeg


Input: 1/4 cup mayonnaise


Input: 1 teaspoon salt or to taste

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Input: 1/4 teaspoon ground black pepper


Input: 4 drops of Tabasco


Input: Chopped parsley for garnish


Input: Toast points for serving


Input: 2 large squash, peeled, halved, seeds removed and discarded

2 large squash , peeled , halved , seeds removed and discarded

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Input: 4 tablespoons unsalted butter


Input: 1/2 cup light brown sugar


Input: Salt and white pepper to taste

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Input: 1 teaspoon salt


Input: 1 teaspoon mustard seeds


Input: Giblets (neck, gizzard, heart, and liver) from 1 large turkey

Giblets ( neck , gizzard , heart , and liver ) from 1 large turkey

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Input: 2 tablespoons vegetable oil


Input: 1/2 onion, finely chopped


Input: 1 stalk celery, finely chopped

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Input: 1 large egg, lightly beaten

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Input: 3 red and 3 yellow bell peppers, roasted, skinned, stemmed, cored and cut into 1/2-inch dice

3 red and 3 yellow bell peppers , roasted , skinned , stemmed , cored and cut into 1/2-inch dice

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Input: 2 poblano peppers, roasted, skinned, stemmed, cored and cut into 1/2-inch dice

2 poblano peppers , roasted , skinned , stemmed , cored and cut into 1/2-inch dice

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

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Input: 1/2 cup diced red onion


Input: 2 jalapenos, stemmed, seeded and minced

2 jalapenos , stemmed , seeded and minced

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

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Input: 1 clove garlic, peeled and minced

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Input: 1/4 cup light brown sugar


Input: 1/4 cup plus 1 teaspoon balsamic vinegar

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Input: 1/2 cup kosher salt


Input: 2/3 cup fresh lemon juice


Input: 2 large tomatoes, cored and cut in large chunks

2 large tomatoes , cored and cut in large chunks

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Input: 1/4 teaspoon ground coriander


Input: 1/4 teaspoon ground cumin


Input: 1/2 teaspoon fresh lemon juice


Input: 1/2 teaspoon fresh lime juice


Input: 1 teaspoon honey


Input: 1 teaspoon salt


Input: 6 limes, each cut lengthwise into 6 wedges, seeds removed

6 limes , each cut lengthwise into 6 wedges , seeds removed

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Input: 1/8 teaspoon freshly ground black pepper

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Input: 2 lemons, each cut lengthwise into 8 wedges, seeds removed

2 lemons , each cut lengthwise into 8 wedges , seeds removed

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Input: 1/2 cup olive oil


Input: 2 tablespoons olive oil


Input: Scant pinch cayenne pepper


Input: 1/8 teaspoon salt, plus more to taste

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Input: 2 cups stemmed arugula


Input: 2 cups stemmed watercress


Input: 6 scallions, green part only, coarsely chopped

6 scallions , green part only , coarsely chopped

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

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Input: 8 cloves roasted garlic, peeled

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

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Input: 1 teaspoon salt


Input: 2 large Vidalia onions, unpeeled

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

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Input: 1 head garlic, unpeeled, smashed to separate cloves slightly

1 head garlic , unpeeled , smashed to separate cloves slightly

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

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Input: 3 tablespoons black peppercorns


Input: 3 tablespoons cumin seeds


Input: 2 tablespoons tumeric


Input: 1 tablespoon ground cardamom


Input: 1 tablespoon ground coriander


Input: 6 tablespoons soy sauce


Input: 2 jalapenos, stemmed and seeded

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Input: 4 cloves garlic, peeled and chopped

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Input: 2/3 cup fresh cilantro leaves


Input: Coarse salt and freshly ground pepper to taste

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Input: Tarragon vinegar to taste


Input: 1 tablespoon fresh tarragon leaves, chopped (or 1 teaspoon dried)

1 tablespoon fresh tarragon leaves , chopped ( or 1 teaspoon dried )

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Input: 1 1/2 cups sour cream


Input: 1/2 teaspoon Dijon mustard


Input: 1 to 2 tablespoons red-wine vinegar

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Input: 1/2 to 3/4 cup freshly grated horseradish

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Input: 1/2 to 3/4 cup olive oil

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Input: 1 clove garlic, peeled


Input: 1 tablespoon capers


Input: 3/4 cup parsley


Input: 1 small can flat anchovie fillets, with their oil

1 small can flat anchovie fillets , with their oil

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Input: 1 French baguette, sliced and toasted

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Input: 1 small potato, boiled and peeled

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

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Input: 6 leeks, thoroughly washed, cut in half lengthwise

6 leeks , thoroughly washed , cut in half lengthwise

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Input: 4 stalks celery, cut into 3-inch pieces

4 stalks celery , cut into 3-inch pieces

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Input: 6 carrots, cut into 3-inch pieces

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Input: 10 medium potatoes, peeled


Input: 4 parsnips, peeled and halved

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Input: 1 pound garlic sausage, in one piece

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Input: 1 calf's tongue, cooked


Input: 1 cup milk


Input: 1/4 pound prosciutto, diced


Input: 1 egg


Input: 1/2 teaspoon ground allspice


Input: Freshly ground pepper


Input: 1 3- to 4-pound chicken


Input: Juice of 1/2 a lemon


Input: 1 teaspoon fresh thyme (or 1/2 teaspoon dried)

1 teaspoon fresh thyme ( or 1/2 teaspoon dried )

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Input: 2 shallots


Input: 2 tablespoons butter


Input: 1 cup soft bread crumbs


Input: 2 tablespoons fresh tarragon (or 1 tablespoon dried)

2 tablespoons fresh tarragon ( or 1 tablespoon dried )

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Input: 4 pounds beef brisket, tied in one piece

4 pounds beef brisket , tied in one piece

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Input: 3 cloves garlic


Input: Freshly ground pepper


Input: Herb bouquet (parsley, bay leaf and thyme tied in a cheesecloth)

Herb bouquet ( parsley , bay leaf and thyme tied in a cheesecloth )

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Input: 3 stalks celery, coarsely chopped

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Input: 1 onion, quartered


Input: 4 carrots, coarsely chopped


Input: 3 pounds veal or beef neck bones

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Input: Sea salt


Input: Bread soaked in milk (optional and to taste)

Bread soaked in milk ( optional and to taste )

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Input: 4 pounds marrow bones


Input: 2 tablespoons drained, brined capers

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Input: 1/3 cup olive oil and more for consistency

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Input: Small pinch of dried red pepper flakes

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Input: Few drops of lemon juice

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Input: 1 good-sized bunch Italian parsley, large stems removed (about 2 to 2 1/2 cups)

1 good-sized bunch Italian parsley , large stems removed ( about 2 to 2$1/2 cups )

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Input: 1 small peeled onion, coarsely chopped

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Input: 2 medium cloves garlic, peeled and coarsely chopped

2 medium cloves garlic , peeled and coarsely chopped

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Input: Coarsely ground black pepper to taste

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Input: 2 tablespoons unsalted butter


Input: 2 to 3 tablespoons chopped fresh dill

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Input: Sea salt to taste


Input: 4 large handfuls haricots verts or green beans, stem ends trimmed

4 large handfuls haricots verts or green beans , stem ends trimmed

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Input: 1/2 teaspoon ground cumin


Input: Salt and freshly ground pepper to taste

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Input: 4 tablespoons olive oil


Input: 2 tablespoons red-wine vinegar


Input: 2 medium-size cucumbers


Input: 3 ripe tomatoes, 3/4 pound

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Input: 1/2 cup chopped red onion


Input: 2 tablespoons chopped fresh dill


Input: 1 pound medium-size shrimp, shelled and deveined

1 pound medium-size shrimp , shelled and deveined

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Input: 4 tablespoons coarsely chopped parsley


Input: Salt and freshly ground pepper to taste

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Input: 1 1/2 cups converted rice, uncooked

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Input: 1 cup fresh or bottled clam juice or water

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Input: 3 tablespoons Ricard or ouzo


Input: 1/2 cup dry white wine


Input: 18 littleneck clams, scrubbed and rinsed well

18 littleneck clams , scrubbed and rinsed well

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Input: 4 sprigs fresh thyme or 1 teaspoon dried

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Input: 1/8 teaspoon hot red pepper flakes

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Input: 1 bay leaf


Input: 1/2 teaspoon saffron stems or turmeric

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Input: 3 tablespoons olive oil


Input: 1 cup finely chopped onions


Input: 1/2 cup chopped celery


Input: 2 teaspoons finely chopped garlic


Input: 1/2 teaspoon salt


Input: Freshly ground black pepper to taste

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

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Input: 1 teaspoon fennel seed


Input: 1/2 teaspoon ground coriander


Input: 1/4 teaspoon hot-pepper flakes


Input: 1/4 cup no-salt-added vegetable broth


Input: 3/4 cup dry white wine


Input: 1/4 cup no-salt-added tomato sauce


Input: 1 teaspoon olive oil


Input: 1 large clove garlic


Input: 1 pound fennel


Input: 3/4 cup long-grain rice


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

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

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Input: 2 tablespoons pine nuts


Input: 1 tablespoon reduced-sodium soy sauce


Input: 3 tablespoons fresh cilantro


Input: 3 whole green onions


Input: 1 pound halibut


Input: 8 ounces whole green bell pepper or 7 ounces thin-sliced ready-cut pepper (2 cups)

8 ounces whole green bell pepper or 7 ounces thin-sliced ready-cut pepper ( 2 cups )

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Input: 1/4 teaspoon grated nutmeg


Input: 1/3 cup finely ground toasted walnuts

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Input: 3 large eggs


Input: 12 ounces whole onion or 11 ounces thin-sliced ready-cut onion (2 1/2 to 3 cups)

12 ounces whole onion or 11 ounces thin-sliced ready-cut onion ( 2$1/2 to 3 cups )

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Input: 2 teaspoons olive oil


Input: 1/2 cup plus 2 tablespoons fish stock or bottled clam juice

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Input: 8 ounces whole red bell pepper or 7 ounces thin-sliced ready-cut pepper (2 cups)

8 ounces whole red bell pepper or 7 ounces thin-sliced ready-cut pepper ( 2 cups )

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Input: 1/2 teaspoon five-spice powder


Input: 1 tablespoon fresh or frozen ginger

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Input: 3 tablespoons soft unsalted butter


Input: 2 large eggs


Input: 1/2 cup ground hazelnuts or almonds

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Input: 3 tablespoons flour


Input: 1 9-inch tart shell, baked

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