Input: 1 pound smoked turkey or chicken, skin removed, or smoked pork, fat removed, and meat cut in large chunks

1 pound smoked turkey or chicken , skin removed , or smoked pork , fat removed , and meat cut in large chunks

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

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

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Input: 1/2 cup fresh peanuts


Input: 2 fresh green chili peppers


Input: 2 tablespoons fresh minced ginger


Input: 1 cup peanut oil


Input: 2 tablespoons peanut oil


Input: 2 chicken breasts, cut in 3/4-inch strips

2 chicken breasts , cut in 3/4-inch strips

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

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Input: 4 tablespoons tamarind paste


Input: 2 tablespoons Vietnamese fish sauce


Input: 2 tablespoons brown sugar


Input: 2 teaspoons cumin seed


Input: 4 garlic cloves, smashed


Input: 2 teaspoons coriander seed


Input: 4 scallions, minced


Input: 1 garlic clove, minced


Input: 1 fresh hot chili, minced

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

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Input: 1 teaspoon Vietnamese fish sauce


Input: 1 pound rice noodles


Input: Salt to taste


Input: Peanut dipping sauce (see recipe)

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

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Input: 2 tablespoons peanut oil


Input: 2 tablespoons fresh lime juice


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

1 pound medium-size shrimp , peeled and deveined

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

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Input: 2 tablespoons chopped peanuts


Input: 1/2 cup Vietnamese fish sauce


Input: 1/4 cup minced fresh mint


Input: 1/4 cup minced fresh coriander


Input: 1/4 teaspoon freshly ground black pepper

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

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Input: 2 tablespoons water


Input: 1/4 teaspoon salt


Input: 1 tablespoon white vinegar


Input: 1 tablespoon sugar


Input: 1/4 pound medium-size shrimp, shells on

1/4 pound medium-size shrimp , shells on

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

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Input: 5 ounces pork loin, in one piece

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

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Input: 1 cup shredded carrot


Input: 1/2 cup fresh mint


Input: 1/2 cup fresh coriander


Input: 1 small spaghetti squash, about 2 pounds

1 small spaghetti squash , about 2 pounds

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

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Input: 3 tablespoons vegetable oil


Input: 1 medium-size onion, thinly sliced

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

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

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Input: 2 cups cooked and shredded chicken

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

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Input: 4 cups finely shredded white cabbage

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

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Input: 2 tablespoons sugar


Input: 1 tablespoon rice vinegar


Input: 3 tablespoons fresh lime juice


Input: 3 tablespoons Vietnamese fish sauce


Input: 2 chili peppers, seeded and minced

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

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Input: 3 garlic cloves, minced


Input: 1 to 2 tablespoons raspberry vinegar

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

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Input: About 1/2 cup walnut oil


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: About 1/2 cup extra-virgin olive oil

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

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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: 1/2 cup fresh sage leaves


Input: 6 plum tomatoes


Input: 1/2 red onion, chopped

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


Input: 1 pound string beans


Input: 3 shallots, minced


Input: 1/2 cup walnuts, chopped


Input: 1 teaspoon mustard


Input: About 1/2 cup olive oil


Input: About 1/2 cup safflower oil


Input: 3/4 pound dried white beans


Input: 1 teaspoon mustard


Input: About 1 tablespoon white-wine vinegar


Input: 1 teaspoon mustard


Input: 2 egg yolks


Input: 2 tablespoons tarragon vinegar (or more or less to taste)

2 tablespoons tarragon vinegar ( or more or less to taste )

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Input: 2 carrots


Input: 3 stalks celery, with leaves

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Input: 2 tablespoons parsley, chopped


Input: 1 medium onion, quartered

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


Input: 1/2 cup fresh tarragon leaves


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: 1 whole chicken, about 3 pounds

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

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Input: Juice of 1 lemon


Input: 4 tablespoons finely chopped parsley


Input: 3 large firm cucumbers


Input: 2 tablespoons butter


Input: 1 cup chopped skinless seedless tomatoes

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

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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 tablespoons lemon juice


Input: 2 tablespoons finely chopped parsley


Input: 3 tablespoons finely chopped shallots


Input: 4 tablespoons butter


Input: 2 tablespoons olive oil


Input: 2 pairs shad roe


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 boneless shad fillets with skin, about 1 1/2 pounds

2 boneless shad fillets with skin , about 1$1/2 pounds

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 lemon juice


Input: 2 tablespoons butter, cut in small pieces

2 tablespoons butter , cut in small pieces

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

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Input: Pinch of nutmeg


Input: Freshly ground pepper to taste

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


Input: 1 tablespoon finely chopped shallots


Input: Salt to taste


Input: 1 pound asparagus


Input: Salt to taste


Input: 2 tablespoons butter


Input: 1/3 cup vegetable or corn oil

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

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Input: 4 Idaho or Washington potatoes, about 1 1/4 pounds

4 Idaho or Washington potatoes , about 1$1/4 pounds

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

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Input: 2 tablespoons red-wine vinegar


Input: 3/4 cup fresh or canned chicken broth

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

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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: 4 whole cloves garlic, peeled

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

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Input: 4 tablespoons butter


Input: 4 bay leaves


Input: 1/4 cup flour for dredging


Input: 3/4 cup dry sherry


Input: 1 cup heavy cream


Input: Dash of lemon juice


Input: 1 tablespoon chopped fresh tarragon leaves

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

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Input: 4 loin center cut veal chops, about 6 ounces each

4 loin center cut veal chops , about 6 ounces each

B-QTY B-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME B-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 loin pork chops, 3/4- to 1-inch thick, trimmed of fat

4 loin pork chops , 3/4- to 1-inch thick , trimmed of fat

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

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Input: 2 tablespoons unsalted butter


Input: 1 tablespoon peanut oil


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: 4 1/2 ounces fresh morels


Input: 1 tablespoon fresh rosemary leaves


Input: 1/4 cup chicken stock


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: 1 tablespoon unsalted butter


Input: 1 tablespoon olive oil


Input: 1/2 cup balsamic vinegar


Input: 2 loin pork chops 3/4- to 1-inch thick, trimmed of fat

2 loin pork chops 3/4- to 1-inch thick , trimmed of fat

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

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Input: 1 tablespoon peanut oil


Input: 1/2 cup dry white wine


Input: 1 tablespoon hoisin sauce


Input: 1 tablespoon sesame oil


Input: Freshly ground pepper to taste


Input: 3 scallions, chopped


Input: 1 tablespoon fresh ginger, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 loin chops, 3/4- to 1-inch thick, trimmed of fat

2 loin chops , 3/4- to 1-inch thick , trimmed of fat

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

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Input: 2 tablespoons soy sauce


Input: 1 garlic clove minced


Input: 2 medium-large ripe tomatoes


Input: 1 cup nonfat plain yogurt


Input: 4 whole wheat tortillas (fat free if possible)

4 whole wheat tortillas ( fat free if possible )

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: Few sprigs fresh cilantro to yield 4 tablespoons chopped

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

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Input: Few sprigs fresh mint to yield 2 tablespoon chopped

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

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Input: 1/8 teaspoon 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: 4 ounces Kirby cucumbers


Input: 1/4 teaspoon ground cumin


Input: 1 teaspoon sumac


Input: 1/8 teaspoon hot red-pepper flakes


Input: 8 ounces leg of lamb


Input: 4 ounces whole onion or 3 ounces chopped, ready-cut (1 cup)

4 ounces whole onion or 3 ounces chopped , ready-cut ( 1 cup )

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

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Input: 1 teaspoon olive oil


Input: 1 small clove garlic


Input: 1 tablespoon dried mint


Input: 1 tablespoon ground cumin


Input: 1/2 tablespoon hot red-pepper flakes


Input: Salt and freshly ground black pepper, as desired

Salt and freshly ground black pepper , as desired

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

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Input: 1 cup cooked long-grain rice (about 1/2 cup uncooked rice)

1 cup cooked long-grain rice ( about 1/2 cup uncooked rice )

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Input: 1/3 cup grated Parmigiano-Reggiano cheese


Input: 3 plum tomatoes, thinly sliced

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

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Input: 8 long, slender Italian eggplants, or 4 small regular eggplants

8 long , slender Italian eggplants , or 4 small regular eggplants

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Input: 1/4 cup finely minced Italian parsley

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

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Input: 1 1/4 cups chopped red, ripe tomatoes (or canned Italian plum tomatoes, well drained)

1$1/4 cups chopped red , ripe tomatoes ( or canned Italian plum tomatoes , well drained )

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Input: 1 cup finely chopped sweet green pepper, preferably cubanelle or Italian long pepper

1 cup finely chopped sweet green pepper , preferably cubanelle or Italian long pepper

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

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Input: 1/2 pound lean ground lamb


Input: About 1/2 cup extra-virgin olive oil

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Input: 1 1/4 cups finely chopped yellow onion

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Input: Salt to taste


Input: Finely chopped Italian parsley for garnish

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

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Input: 2 eggs


Input: Juice of 2 lemons


Input: 1/4 teaspoon dried red-pepper flakes, or more to taste

1/4 teaspoon dried red-pepper flakes , or more to taste

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

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Input: 1/3 cup white rice


Input: 2 to 4 tablespoons extra-virgin olive oil

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Input: 1 large potato, peeled and cut in bite-size cubes

1 large potato , peeled and cut in bite-size cubes

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

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Input: 1 large onion, peeled and quartered

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Input: 1 large carrot, scraped and cut in chunks

1 large carrot , scraped and cut in chunks

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Input: 2 medium tomatoes, quartered

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


Input: 1 whole fish, 3 to 3 1/2 pounds, or about 2 pounds fish steaks or fillets (use cod, haddock, halibut, sea bass or snapper)

1 whole fish , 3 to 3$1/2 pounds , or about 2 pounds fish steaks or fillets ( use cod , haddock , halibut , sea bass or snapper )

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

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

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

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


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 dried red medium-hot pepper, like an ancho chili

1 dried red medium-hot pepper , like an ancho chili

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

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Input: 2 bay leaves, preferably Turkish

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

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Input: 1 teaspoon oregano


Input: 4 cups fish stock, if available, plus 2 cups water; otherwise, 6 cups water

4 cups fish stock , if available , plus 2 cups water; otherwise , 6 cups water

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

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Input: 2 eggs


Input: 1 cup sour cream


Input: 1/2 cup butter, chilled and cut into small pieces

1/2 cup butter , chilled and cut into small pieces

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

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Input: 1 teaspoon baking powder


Input: 3 1/2 cups flour


Input: Salt, if desired


Input: 3 tablespoons water


Input: 1 egg, lightly beaten


Input: Freshly ground pepper


Input: Salt, if desired


Input: 2 tablespoons sour cream


Input: Pinch of freshly grated nutmeg


Input: 3 tablespoons water


Input: Sour-cream pastry (see recipe)

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Input: 2 cups skinless, boneless cooked salmon (fresh or canned), torn into bite-size bits

2 cups skinless , boneless cooked salmon ( fresh or canned ) , torn into bite-size bits

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Input: 1 cup cooked rice


Input: 3 tablespoons finely chopped dill


Input: 2 hard-cooked eggs, finely chopped, about 3/4 cup

2 hard-cooked eggs , finely chopped , about 3/4 cup

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Input: 1 cup cooked rice


Input: 1 egg, lightly beaten


Input: 2 tablespoons finely chopped dill


Input: 1 hard-cooked egg, finely chopped, about 1/3 cup

1 hard-cooked egg , finely chopped , about 1/3 cup

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Input: 3/4 pound mushrooms, finely chopped, about 3 1/2 cups

3/4 pound mushrooms , finely chopped , about 3$1/2 cups

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Input: Salt, if desired


Input: Freshly ground pepper


Input: 1/4 cup sour cream


Input: 2 cups finely chopped onions


Input: 3 tablespoons water


Input: Sour-cream pastry (see recipe)

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Input: 2 tablespoons butter


Input: 1 egg, lightly beaten


Input: 1/4 cup finely chopped dill


Input: 3 hard-cooked eggs, finely chopped, about one cup

3 hard-cooked eggs , finely chopped , about one cup

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Input: Freshly ground pepper


Input: Sour-cream pastry (see recipe)

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Input: 2 tablespoons butter


Input: 3 cups finely chopped onions


Input: 1 pound ground beef


Input: Salt, if desired


Input: 2 tablespoons Marsala wine


Input: 5 egg yolks


Input: 1 1/2 tablespoons flour


Input: 1/3 cup sugar


Input: 3 cups milk


Input: 6 egg yolks


Input: 2 cups heavy cream


Input: 2 cups milk


Input: 3/4 cup sugar


Input: 8 ounces unsweetened chocolate, broken into pieces

8 ounces unsweetened chocolate , broken into pieces

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Input: Confectioners' sugar for garnish


Input: 8 ounces unsweetened chocolate


Input: 4 ounces semisweet chocolate


Input: 1/2 cup water


Input: 1 1/3 cups sugar


Input: 5 extra large eggs at room temperature, about one cup whites plus yolks

5 extra large eggs at room temperature , about one cup whites plus yolks

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Input: 1 tablespoon melted butter


Input: 1/2 cup sugar, plus one tablespoon for coating souffle dishes

1/2 cup sugar , plus one tablespoon for coating souffle dishes

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Input: 2 cups milk


Input: 3 ounces semisweet chocolate


Input: 6 eggs, separated


Input: 4 tablespoons cornstarch


Input: 1/2 cup chocolate chips


Input: 2 large heads of endive


Input: 1 egg


Input: 2 egg yolks


Input: 1/4 cup curry powder


Input: 1 1/2 tablespoons chutney


Input: 1 1/2 tablespoons tarragon vinegar


Input: 1 teaspoon freshly squeezed lemon juice

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Input: 1/4 teaspoon salt


Input: 1/4 teaspoon pepper


Input: 1 3/4 cup soy or light vegetable oil, approximately

1$3/4 cup soy or light vegetable oil , approximately

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Input: 1/2 pound unsalted butter at room temperature, cut into small pieces, plus butter for greasing the pan

1/2 pound unsalted butter at room temperature , cut into small pieces , plus butter for greasing the pan

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Input: Curried mayonnaise (see recipe)

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Input: 1 7-ounce can of solid or chunk tuna in water, well drained

1 7-ounce can of solid or chunk tuna in water , well drained

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Input: 2 level tablespoons blanched, sliced, toasted almonds

2 level tablespoons blanched , sliced , toasted almonds

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Input: 1/2 cup cubed apple


Input: 1/4 cup diced celery


Input: 1 packed tablespoon black currants


Input: 3/4 cup scallions sliced into quarter-inch rounds

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Input: 1 tablespoon minced red onion


Input: Dill for garnish


Input: Fresh red salmon caviar


Input: 1 small loaf of sliced black bread

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Input: 1/2 cup creme fraiche


Input: 1 long sprig of dill, finely chopped

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Input: 3 chives, minced


Input: 1 tablespoon freshly squeezed lemon juice

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Input: Freshly ground pepper to taste

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Input: Salt to taste


Input: 3/4 pound tomatoes, peeled and chopped

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Input: 1 to 2 hot peppers, finely chopped, with seeds removed (optional)

1 to 2 hot peppers , finely chopped , with seeds removed ( optional )

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Input: 6 to 7 tablespoons light vegetable or olive oil

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Input: 6 ounces Eastern smoked salmon, cut into small pieces

6 ounces Eastern smoked salmon , cut into small pieces

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Input: 1/2 cup softened sweet butter (unsalted)

1/2 cup softened sweet butter ( unsalted )

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Input: Boston or red-lettuce leaves


Input: 1 cup fresh lemon juice


Input: 1 cup scallions, thinly sliced

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Input: 2 large cloves garlic, mashed

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Input: 3/4 cup Spanish onion, finely chopped

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Input: 2 1/2 teaspoons salt, or 1 tablespoon herbed salt

2$1/2 teaspoons salt , or 1 tablespoon herbed salt

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Input: 1/2 pound green and/or red peppers, diced

1/2 pound green and/or red peppers , diced

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Input: 8 scallions, sliced, or about 1 cup

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Input: 1/4 cup chopped parsley


Input: 2 teaspoons salt or 1 tablespoon spiced salt

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Input: 1 1/2 pounds sea scallops


Input: 6 ounces peeled, chopped tomatoes (about 1 cup)

6 ounces peeled , chopped tomatoes ( about 1 cup )

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Input: 1 or 2 cloves of garlic, pressed

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Input: 1/4 cup lemon juice


Input: 1/4 cup tahini (Middle Eastern sesame paste)

1/4 cup tahini ( Middle Eastern sesame paste )

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Input: 2 pounds eggplant


Input: 4 tablespoons fresh basil or parsley chopped coarse

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Input: 4 sprigs fresh parsley


Input: Salt and freshly ground pepper to taste

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Input: 6 ripe plum tomatoes, about 1/2 pound

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Input: 3/4 pound thin noodles


Input: 1 tablespoon olive oil


Input: 1 tablespoon finely chopped garlic


Input: 1 tablespoon butter


Input: 2 tablespoons finely chopped onions


Input: 2 tablespoons finely chopped garlic


Input: 2 tablespoons flour


Input: 3 cups red wine, like Burgundy or Cotes du Rhone

3 cups red wine , like Burgundy or Cotes du Rhone

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Input: 2 sprigs fresh thyme or 1 teaspoon dried

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Input: 1 bay leaf


Input: Salt and freshly ground pepper to taste

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Input: 2 tablespoons finely chopped shallots


Input: 2 tablespoons vegetable oil


Input: 1 3-pound chicken, cut into serving pieces

1 3-pound chicken , cut into serving pieces

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Input: 1/2 pound small whole mushrooms (cut into quarters if large)

1/2 pound small whole mushrooms ( cut into quarters if large )

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Input: 1 cup peeled pearl onions


Input: 1/4 pound lean salt pork


Input: Coarsely grated lemon rind for garnish

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Input: 1 pound pumpkin puree, fresh or canned

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Input: 1 cup heavy cream


Input: 1 tablespoon vanilla extract


Input: 1 1/2 tablespoons cornstarch (or use 3 tablespoons flour)

1$1/2 tablespoons cornstarch ( or use 3 tablespoons flour )

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Input: 2 1/2 teaspoons freshly grated lemon rind

2$1/2 teaspoons freshly grated lemon rind

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Input: 2 1/2 pounds cream cheese, softened

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Input: 1/4 teaspoon ground allspice


Input: 1 teaspoon ground ginger


Input: 1 teaspoon ground nutmeg


Input: 2 teaspoons ground cinnamon


Input: 3/4 cup firmly packed dark brown sugar

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Input: 3 egg yolks


Input: 4 eggs


Input: 1 teaspoon finely grated lemon rind

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Input: 1 teaspoon powdered ginger


Input: 2 tablespoons brown sugar


Input: 1 egg white, beaten until frothy

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Input: 1 tablespoon red wine vinegar


Input: Salt and pepper to taste

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Input: 2 cups ground pecans


Input: 1 tablespoon pine nuts


Input: 1 quart dandelion greens rinsed at least three times in cold water, cut into 1-inch pieces

1 quart dandelion greens rinsed at least three times in cold water , cut into 1-inch pieces

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Input: 2 tablespoons raisins


Input: 2 ounces ramps, cleaned, stalks cut into 1/2-inch pieces, leaves left whole

2 ounces ramps , cleaned , stalks cut into 1/2-inch pieces , leaves left whole

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Input: 2 tablespoons olive oil


Input: Salt and pepper


Input: 2 tablespoons olive oil


Input: 48-ounce Copper River salmon fillets


Input: 1/2 cup and 1 tablespoon high-quality sake

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Input: 1 1/2 teaspoons fresh lime juice


Input: Salt to taste


Input: 2 tablespoons ginger, peeled and julienned

2 tablespoons ginger , peeled and julienned

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Input: 1 tablespoon shallot, minced


Input: 1/2 cup butter, cut into large dice, and 1 tablespoon cold unsalted butter

1/2 cup butter , cut into large dice , and 1 tablespoon cold unsalted butter

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Input: 2 cups sake


Input: 10 thin slices fresh ginger, peeled

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Input: 2 star anise


Input: 1 orange peel


Input: 6 pieces 6-ounce Copper River, sockeye or other West Coast salmon, skinned

6 pieces 6-ounce Copper River , sockeye or other West Coast salmon , skinned

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Input: 1 lime, cut into 6 wedges, for garnish

1 lime , cut into 6 wedges , for garnish

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Input: Salt to taste if desired


Input: Freshly ground pepper to taste


Input: 1 stalk lemongrass, split lengthwise

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Input: 1/3 cup shelled pistachio nuts


Input: 1 cup rice


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

1$1/2 cups fresh or canned chicken broth

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Input: 1/2 cup finely chopped onions


Input: 1/4 pound fresh mushrooms, cut into small dice, about 1 1/3 cups

1/4 pound fresh mushrooms , cut into small dice , about 1$1/3 cups

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Input: Freshly ground pepper to taste

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Input: 1 tablespoon curry powder


Input: 1 1/3 cups apples, peeled, cored, seeded and finely diced

1$1/3 cups apples , peeled , cored , seeded and finely diced

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Input: 1/2 cup finely diced peeled banana

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Input: 1/4 cup canned crushed peeled tomatoes

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

1$1/2 cups fresh or canned chicken broth

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Input: 1 bay leaf


Input: 1 tablespoon corn, peanut or vegetable oil

1 tablespoon corn , peanut or vegetable oil

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Input: 2 tablespoons butter


Input: 1 egg, lightly beaten


Input: Salt to taste if desired

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Input: 1/2 cup fine fresh bread crumbs

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Input: 1 teaspoon ground cumin


Input: 1 teaspoon ground coriander


Input: 1/3 cup finely chopped fresh coriander or parsley

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Input: 2 teaspoons finely minced garlic


Input: 1 1/4 cups finely chopped onions


Input: 2 tablespoons butter


Input: 1 1/4 pounds ground lean lamb


Input: Freshly grated nutmeg, optional

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Input: 1/2 cup heavy cream


Input: 1 tablespoon kosher salt


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup cake flour


Input: 2 teaspoons baking soda


Input: 1 1/2 teaspoons dried sage


Input: 2 teaspoons salt


Input: 1 cup chicken broth, or as much as is needed to bring liquid to 2 3/4 cups total

1 cup chicken broth , or as much as is needed to bring liquid to 2$3/4 cups total

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

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

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


Input: 1 3/4 to 2 3/4 cups liquid reserved from puree for pumpkin-squash

1$3/4 to 2$3/4 cups liquid reserved from puree for pumpkin-squash

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon water


Input: 1 1/2 pounds celery root, trimmed, peeled and cut in1/2-inch cubes (3 cups)

1$1/2 pounds celery root , trimmed , peeled and cut in1/2-inch cubes ( 3 cups )

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


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: 5 large eggs


Input: 1/4 cup heavy cream


Input: 1/2 cup water


Input: 7 pounds pumpkin, cut in 4-by-5-inch pieces, or 5 acorn squash (1 1/4 pounds each), cut in half lengthwise, seeds and fibers removed

7 pounds pumpkin , cut in 4-by-5-inch pieces , or 5 acorn squash ( 1$1/4 pounds each ) , cut in half lengthwise , seeds and fibers removed

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

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

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

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


Input: 1/2 cup dry white wine


Input: 1/2 pound wild mushrooms, washed, trimmed and coarsely chopped

1/2 pound wild mushrooms , washed , trimmed and coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 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: 1/2 to 1 cup finely grated parmigiano reggiano

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup Arborio or medium-grain American rice

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

NoCAP NoCAP YesCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon olive oil


Input: 4 cups chicken broth, approximately

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup chopped onion


Input: 3/4 cup sugar


Input: 1/4 cup water


Input: Juice from 1 lemon


Input: 2 navel oranges


Input: 4 mandarin oranges


Input: 10 kumquats


Input: 8 blood oranges


Input: 1/4 cup sugar


Input: 1 1/2 teaspoons gelatin


Input: 1 tablespoon water


Input: 2 tablespoons amaretto


Input: 1/2 cup heavy cream


Input: 3/4 cup whole milk


Input: 2 tablespoons almond paste


Input: 1/4 cup mascarpone


Input: 1/2 cup fromage blanc or farmer's cheese

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound dandelion greens


Input: 1/2 pound fresh morels (or 2 ounces dried, rehydrated in hot water and drained), stemmed, and halved if large

1/2 pound fresh morels ( or 2 ounces dried , rehydrated in hot water and drained ) , stemmed , and halved if large

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

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

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

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


Input: 2 tablespoons unsalted butter


Input: 2 tablespoons olive oil


Input: 1/4 cup superfine flour, like Wondra

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 8-ounce pieces of monkfish, bone intact, halved crosswise

6 8-ounce pieces of monkfish , bone intact , halved crosswise

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 baby artichokes, tough outer leaves discarded

12 baby artichokes , tough outer leaves discarded

B-QTY B-NAME I-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: Kosher salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons fresh lemon juice


Input: 8 black peppercorns, tied in cheesecloth

8 black peppercorns , tied in cheesecloth

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: 3 lemons, halved, plus

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup pea shoots


Input: 1 small red onion, peeled and thinly sliced

1 small red onion , peeled and thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup shelled peas


Input: 1/2 fennel bulb, trimmed and finely shaved

1/2 fennel bulb , trimmed and finely shaved

B-QTY B-NAME I-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 leek, white and light green parts only, washed well and thinly sliced crosswise

1 leek , white and light green parts only , washed well and thinly sliced crosswise

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 I-COMMENT

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

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


Input: 1/4 cup mixed fresh leaves of parsley, tarragon and chervil and fennel fronds

1/4 cup mixed fresh leaves of parsley , tarragon and chervil and fennel fronds

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT 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 NoCAP NoCAP NoCAP NoCAP

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


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

3 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: 1/3 cup Champagne vinegar


Input: 1 cup white wine


Input: 2 sprigs fresh tarragon


Input: 1 sprig fresh thyme


Input: 1 1/4 cups plus 5 tablespoons olive oil

O 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 large clove, peeled and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 head garlic, unpeeled, plus

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 carrot, peeled and shaved with a vegetable peeler

1 carrot , peeled and shaved with a vegetable peeler

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 teaspoons olive oil


Input: 1 plum tomato, diced


Input: 3 quarts water


Input: Kosher salt to taste


Input: 1 rib celery, thinly sliced on the diagonal

1 rib celery , thinly sliced on the diagonal

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 parsnips, peeled


Input: 2 small carrots, peeled

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


Input: 2 small fennel bulbs


Input: 3 ribs celery


Input: 2 leeks, white and light green parts only, washed well

2 leeks , white and light green parts only , washed well

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

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

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


Input: 2 medium onions, peeled

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


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: 1 onion, sliced


Input: 1 clove garlic, minced (green part removed)

1 clove garlic , minced ( green part removed )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 pounds young fresh summer squash, cut in thin slices

1$1/2 pounds young fresh summer squash , cut in thin slices

B-QTY B-UNIT B-COMMENT 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 NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons fresh mint leaves, plus a sprig or two for garnish

3 tablespoons fresh mint leaves , plus a sprig or two for garnish

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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ears very fresh corn


Input: 3 tablespoons unsalted butter


Input: 3 tablespoons olive oil


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 pepper to taste

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


Input: 1/2 cup extra-virgin olive oil


Input: 1/2 cup freshly grated Parmesan cheese plus some to serve at the table

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

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

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


Input: 3 medium boiled potatoes, cut into slivers about 1 1/2 inches long

3 medium boiled potatoes , cut into slivers about 1$1/2 inches long

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

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

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


Input: 1/2 pound string beans, trimmed into 1 1/2-inch pieces

1/2 pound string beans , trimmed into 1$1/2-inch pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound linguine


Input: 3 tablespoons freshly grated pecorino cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon salt


Input: 3 yolks


Input: 1/2 cup sugar


Input: 2 cups heavy cream


Input: 1 1/2 cups milk


Input: 1 teaspoon vanilla extract


Input: 10 coriander seeds, crushed coarsely and tied in cheesecloth

10 coriander seeds , crushed coarsely and tied in cheesecloth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups fresh basil leaves


Input: 3 tablespoons lightly toasted pine nuts

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cloves garlic, green part removed

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 1/4 cups pearl barley


Input: 4 tablespoons butter, divided


Input: 2 tablespoons cumin


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: 5 cups chicken stock


Input: 1/4 cup sweet or dry Madeira

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup finely sliced scallions


Input: 3/4 cup chopped fresh parsley


Input: 1/3 cup toasted walnuts, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup dry Marsala


Input: 3 cups chicken stock


Input: 3 large garlic cloves, peeled and crushed

3 large garlic cloves , peeled and crushed

B-QTY O B-NAME B-UNIT 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 small onion, chopped

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


Input: 1/2 cup Dijon mustard


Input: 2 tablespoons minced fresh rosemary


Input: 2 tablespoons dry Marsala


Input: 16 small mussels


Input: 1 pound squid, cut into rings

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: 2 tablespoons vegetable oil


Input: 3 whole eggs


Input: 1 pound apricots


Input: 4 tablespoons sugar or more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds apricots


Input: 1/2 cup kirsch


Input: Salt to taste


Input: 3 tablespoons black or golden raisins

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 2 cups chopped onions


Input: 1/2 cup mascarpone cheese


Input: 1 tablespoon tomato paste


Input: 1/4 cup white wine vinegar


Input: 1 tablespoon sweet paprika


Input: 1/3 cup dry Marsala


Input: 1 tablespoon cumin


Input: 12 garlic cloves, peeled and crushed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 6-inch branch fresh rosemary


Input: 12 large shallots, peeled

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


Input: 4 ounces pancetta, cut into 1/4-inch strips

4 ounces pancetta , cut into 1/4-inch strips

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: 1/2 teaspoon cracked black pepper


Input: 1 tablespoon olive oil


Input: 4 medium baking potatoes, peeled and cut into large chunks

4 medium baking potatoes , peeled and cut into large chunks

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 heads broccoli, florets only

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound salmon fillet, cut into chunks about 2 inches by 1 inch by 1/2 inch

1 pound salmon fillet , cut into chunks about 2 inches by 1 inch by 1/2 inch

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

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

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


Input: 1 pound tuna steak, cut into chunks about 2 inches by 1 inch by 1/2 inch

1 pound tuna steak , cut into chunks about 2 inches by 1 inch by 1/2 inch

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

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

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


Input: 1 pound sea bass fillet, cut into chunks about 2 inches by 1 inch by 1/2 inch

1 pound sea bass fillet , cut into chunks about 2 inches by 1 inch by 1/2 inch

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

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

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


Input: 1 carrot, peeled, coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 stalk celery, coarsely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small onion, coarsely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 pounds lamb shanks, cut crosswise into 2- to 3-inch pieces

5 pounds lamb shanks , cut crosswise into 2- to 3-inch pieces

B-QTY B-UNIT 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 NoCAP

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


Input: 1 pound large shrimp, peeled and deveined

1 pound large shrimp , peeled and deveined

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 pound sea scallops


Input: 16 littleneck clams


Input: 2 small taro roots, peeled and cut into chunks about 3/4 inch by 1 1/2 inches

2 small taro roots , peeled and cut into chunks about 3/4 inch by 1$1/2 inches

B-QTY B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT 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: 16 scallions, white and light green parts only

16 scallions , white and light green parts only

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 small heads Napa cabbage, quartered and tied together with string

2 small heads Napa cabbage , quartered and tied together with string

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Input: 16 shiitake or white mushrooms, stemmed

16 shiitake or white mushrooms , stemmed

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

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Input: 16 asparagus tips with 2 inches of stalk left on

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

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Input: 8 medium carrots, peeled, halved lengthwise and crosswise

8 medium carrots , peeled , halved lengthwise and crosswise

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

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Input: 4 small zucchini, trimmed, halved lengthwise and cut across into 2-inch pieces

4 small zucchini , trimmed , halved lengthwise and cut across into 2-inch pieces

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


Input: 6 stalks fresh lemongrass (bottom 5 inches only)

6 stalks fresh lemongrass ( bottom 5 inches only )

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

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Input: 2 fennel bulbs, trimmed and cut into 6 wedges

2 fennel bulbs , trimmed and cut into 6 wedges

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

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Input: 1 1/2 teaspoons chili-garlic sauce, plus more to taste

1$1/2 teaspoons chili-garlic sauce , plus more to taste

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

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Input: 1/2 cup chicken broth


Input: 1/2 cup nuoc mam


Input: 8 cloves garlic, peeled


Input: 1/2 cup sugar


Input: 4 lemons


Input: 3 grinds fresh pepper


Input: 2 teaspoons kosher salt


Input: 1 tablespoon coriander seeds


Input: 1 1/2 teaspoons minced fresh ginger


Input: 2 teaspoons grated lemon zest


Input: 2 teaspoons fresh lemon juice


Input: 1 1/2 teaspoons kosher salt


Input: 1 package 6 1/2-inch round rice paper

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

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Input: 3/4 cup sugar


Input: 1/2 cup nuoc mam


Input: 1/2 cup sherry vinegar


Input: 1/2 cup water


Input: 3 cups mesclun


Input: 1/2 cup fresh mint leaves


Input: 2 large chickens, cut into pieces

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

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Input: 8 quarts water


Input: 1 medium-size jalapeno pepper, stemmed and minced (with seeds)

1 medium-size jalapeno pepper , stemmed and minced ( with seeds )

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

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Input: 1 medium-size clove garlic, peeled and minced

1 medium-size clove garlic , peeled and minced

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

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Input: 3/4 pound cooked medium shrimp, shelled and cut into 1/4-inch pieces

3/4 pound cooked medium shrimp , shelled and cut into 1/4-inch pieces

B-QTY B-UNIT 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: 6 ounces lump crab meat, picked over to remove cartilage

6 ounces lump crab meat , picked over to remove cartilage

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

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Input: 1 cup cooked sticky (glutinous) rice

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

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Input: 1 cup milk


Input: 1 cup cream


Input: 2 ounces (two squares) unsweetened chocolate

2 ounces ( two squares ) unsweetened chocolate

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

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Input: 1 tablespoon rum


Input: 1 tablespoon vanilla extract


Input: 1 cup fresh snow peas, strung

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

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Input: 1 medium carrot, peeled and diced

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

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Input: 1/2 cup sugar (or to taste)

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

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Input: 1 1/2 cups plain yogurt


Input: 1/2 cup sugar (or to taste)

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

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Input: 1 to 2 teaspoons lemon juice (or to taste)

1 to 2 teaspoons lemon juice ( or to taste )

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

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Input: 1 pint strawberries, whole


Input: 1 to 2 tablespoons Grand Marnier

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

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Input: 2 egg yolks


Input: 2 whole eggs


Input: 2 egg yolks


Input: 1/3 cup sugar


Input: 1 cup heavy cream


Input: 1 cup milk


Input: 1/2 teaspoon vanilla extract (or more to taste)

1/2 teaspoon vanilla extract ( or more to taste )

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

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Input: 2 slices lemon peel


Input: 10 coriander seeds, coarsely crushed and tied in a cheesecloth bag

10 coriander seeds , coarsely crushed and tied in a cheesecloth bag

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

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Input: 1 1/2 cups shredded smoked mozzarella cheese

1$1/2 cups shredded smoked mozzarella cheese

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

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Input: 1/2 cup freshly grated Parmesan cheese

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

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Input: Basil leaves for garnish


Input: 2 whole eggs


Input: 1 1/2 pounds ripe plum tomatoes


Input: Corn meal


Input: 1/2 teaspoon coarsely ground black pepper

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

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Input: 3 cups all-purpose flour or bread flour (approximately)

3 cups all-purpose flour or bread flour ( approximately )

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

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Input: 4 to 5 tablespoons olive oil

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Input: 1 teaspoon salt


Input: Pinch of sugar


Input: 1 cup warm water


Input: 2 tablespoons minced fresh chives


Input: 1 package active dry yeast


Input: 1/2 cup heavy cream (optional)

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

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Input: 3 cups milk


Input: 2 whole smoked trout, about 7 ounces each, skinned and boned

2 whole smoked trout , about 7 ounces each , skinned and boned

B-QTY B-COMMENT I-COMMENT B-NAME O I-COMMENT I-COMMENT I-COMMENT I-COMMENT O 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: 1 1/2 cups diced, peeled boiling potatoes

1$1/2 cups diced , peeled boiling potatoes

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

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Input: 1 1/2 tablespoons unsalted butter


Input: 2/3 cup finely chopped leeks


Input: 1 teaspoon chopped fresh sage


Input: 1 teaspoon chopped fresh oregano


Input: 1 plum tomato, seeded and diced

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

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Input: Juice of three limes


Input: 4 tablespoons white wine


Input: 4 tablespoons ( 1/2 stick) unsalted butter

4 tablespoons ( 1/2 stick ) unsalted butter

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

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Input: 2 wedges of lemon


Input: Juice of three lemons


Input: 2 cloves garlic, peeled


Input: 2 sprigs fresh rosemary


Input: 2 sprigs fresh sage


Input: 2 whole red snappers, 1 1/2 to 1 3/4 pounds each, scaled, gutted and trimmed of spines and gills

2 whole red snappers , 1$1/2 to 1$3/4 pounds each , scaled , gutted and trimmed of spines and gills

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

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

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Input: Kosher salt, to taste

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


Input: Crushed black peppercorns, to taste

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

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Input: 2 sprigs fresh thyme


Input: 2 cups mixed cubed eggplant, yellow squash and zucchini

2 cups mixed cubed eggplant , yellow squash and zucchini

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

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Input: 1 teaspoon finely chopped fresh parsley

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

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Input: Crushed black peppercorns, to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt, to taste

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


Input: 2 tablespoons unsalted butter


Input: 1 pinch chopped fresh oregano


Input: 2 plum tomatoes, seeded and diced

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

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Input: 1/2 cup white wine


Input: 1/2 cup fish stock, lobster stock or clam juice

1/2 cup fish stock , lobster stock or clam juice

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

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Input: 2 teaspoons sweet-hot mustard


Input: 12 large basil leaves


Input: 1 small bunch arugula


Input: Freshly ground black pepper to taste

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

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Input: 2 slices country bread


Input: 1 teaspoon olive oil


Input: 2 links chorizo sausage, diced

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

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Input: 2 large cloves garlic, peeled and thinly sliced

2 large cloves garlic , peeled and thinly sliced

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Input: 1 leek, white part only, julienned and rinsed well

1 leek , white part only , julienned and rinsed well

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

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Input: 2 pounds mussels, cleaned and debearded

2 pounds mussels , cleaned and debearded

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Input: 1 pinch chopped fresh thyme


Input: 1 tablespoon olive oil


Input: 2 tablespoons raspberry vinegar


Input: 6 ounces smoked turkey or smoked chicken in a chunk

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

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Input: 8 ounces ripe tomato


Input: 1 large clove garlic


Input: 1/2 to 1 whole jalapeño pepper

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

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Input: A few sprigs fresh cilantro to yield 1/4 cup chopped

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

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Input: 2 ounces red onion or 1/4 cup chopped

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

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Input: 8 ounces whole red pepper or 7 ounces chopped ready-cut red pepper (1 1/2 cups)

8 ounces whole red pepper or 7 ounces chopped ready-cut red pepper ( 1$1/2 cups )

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

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


Input: 1 15-ounce can no-salt-added black beans

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

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Input: 1/4 cup minced parsley leaves


Input: 1/2 cup fresh coriander leaves


Input: 2 cups chicken or vegetable broth, homemade or low-sodium canned

2 cups chicken or vegetable broth , homemade or low-sodium canned

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

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Input: 1 cup quinoa


Input: 1 bay leaf


Input: 3 sprigs fresh thyme


Input: 1/4 cup fresh lime juice


Input: 1 red Delicious apple, cored and cut into 1/4-inch dice

1 red Delicious apple , cored and cut into 1/4-inch dice

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

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

1 teaspoon freshly ground pepper , plus more to taste

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

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Input: 1 tablespoon hazelnut oil


Input: 1 ripe Anjou pear, cored and cut into 1/4-inch dice

1 ripe Anjou pear , cored and cut into 1/4-inch dice

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

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

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Input: 1 tablespoon grated lemon rind


Input: 1/4 cup fresh lemon juice


Input: 2 tablespoons walnut oil


Input: 1/2 cup minced parsley leaves


Input: 6 medium beets, cleaned

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


Input: 8 shelled walnuts, lightly toasted and finely chopped

8 shelled walnuts , lightly toasted and finely chopped

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

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

1 teaspoon freshly ground pepper , plus more to taste

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

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Input: 1 cup wheatberries, soaked in cold water overnight, then drained

1 cup wheatberries , soaked in cold water overnight , then drained

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Input: 4 cups chicken broth


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: 1 tablespoon grated orange rind


Input: 1 tablespoon Pernod


Input: 1/4 cup fresh orange juice


Input: 1/2 cup apple cider


Input: 1/4 cup fresh lemon juice


Input: 1/2 pound dried apricots


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

1 teaspoon freshly ground pepper , plus more to taste

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

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

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Input: 1 cup cooked couscous


Input: 1/4 cup minced sage


Input: 1/2 teaspoon thyme


Input: 1 cup water


Input: 1 lemon, seeded and thinly sliced

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

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Input: 2 large butternut squash, halved lengthwise, seeded

2 large butternut squash , halved lengthwise , seeded

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

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

1 cup chicken broth , homemade or low-sodium canned

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Input: 2 parsnips, peeled


Input: 1 small sweet potato


Input: 1 cup dry white wine


Input: 1/2 cup pearl barley


Input: 1/2 cup grated Parmesan cheese


Input: 1 cup minced parsley leaves


Input: 1 pound fresh Portobello or shiitake mushrooms

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

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Input: 1 large shallot


Input: 1 small clove garlic


Input: 1/2 teaspoon salt


Input: 1 teaspoon freshly ground pepper


Input: 3 ounces dried cepes


Input: 8 cups water


Input: 1 teaspoon canola oil


Input: 1/4 cup grated lemon rind


Input: 2 teaspoons maple syrup


Input: 1 teaspoon vegetable oil


Input: 2 eggs


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

1 cup chicken broth , homemade or low-sodium canned

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Input: 1 teaspoon ground ginger


Input: 2 large acorn squash, halved

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Input: 3 1/2 cups water


Input: 1 cup dry white wine


Input: 1 cup bulgur


Input: 1/2 cup white-wine vinegar


Input: 1 cup sage leaves


Input: 3 cloves garlic, minced


Input: Coarse salt to taste


Input: Chopped fresh mint leaves to garnish

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Input: 3/4 pound dried peaches and apricots, soaked overnight in water to cover

3/4 pound dried peaches and apricots , soaked overnight in water to cover

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Input: Coarse salt and freshly ground pepper to taste

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Input: 1 4-pound boneless loin of pork, rolled and tied

1 4-pound boneless loin of pork , rolled and tied

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Input: 2 cups chicken stock


Input: 1 cup dry white wine


Input: Flour for dredging


Input: 1 large onion, sliced

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Input: 1 tablespoon tomato paste


Input: 1/2 cup white-wine vinegar


Input: 4 cups water


Input: Freshly ground pepper to taste

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Input: 1 pound flageolets


Input: 1 tablespoon fresh thyme leaves


Input: 4 tablespoons olive oil


Input: 2 tablespoons fresh mint leaves


Input: 2 tablespoons fresh rosemary


Input: 4 cloves garlic, minced


Input: 4 lamb shanks


Input: 1 cup basil leaves, snipped

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Input: 1/2 cup creme fraiche


Input: 3/4 cup dry white wine


Input: 1 teaspoon fresh thyme leaves


Input: 1/2 cup white-wine vinegar


Input: 4 ripe tomatoes, peeled, seeded and chopped

4 ripe tomatoes , peeled , seeded and chopped

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Input: 2 carrots, scraped and sliced

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Input: 1 tablespoon tomato paste


Input: 2 cloves garlic, minced


Input: 1 large onion, chopped

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Input: 2 tablespoons olive oil


Input: 2 tablespoons safflower or vegetable oil

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Input: Coarse salt and freshly ground pepper

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Input: 1 tablespoon minced fresh parsley


Input: 1 3- to 4-pound chicken, cut up

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Input: 1 tablespoon olive oil


Input: 1 pound linguine


Input: Salt and freshly ground black pepper

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Input: 1 tablespoon minced fresh basil


Input: 6 large ripe tomatoes, peeled, seeded and coarsely chopped or 3 cups well-drained canned tomatoes, chopped

6 large ripe tomatoes , peeled , seeded and coarsely chopped or 3 cups well-drained canned tomatoes , chopped

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Input: 2 large cloves garlic, minced

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Input: 2 large onions, sliced

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Input: 3/4 pound diced pancetta or slab bacon (see note)

3/4 pound diced pancetta or slab bacon ( see note )

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Input: 1 tablespoon soft butter


Input: Freshly ground black pepper


Input: 1/2 teaspoon thyme


Input: 1 cup dry white wine


Input: 6 cups chopped cabbage


Input: 1 tablespoon white wine vinegar


Input: 1 cup chopped onion


Input: 2 cloves garlic, crushed


Input: 3 1/2-pound frying chicken, cut in eight pieces

3$1/2-pound frying chicken , cut in eight pieces

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Input: 6 ounces slab bacon, diced

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Input: Salt and freshly ground black pepper

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Input: 1 tablespoon minced parsley


Input: 1 pound mussels


Input: 12 clams


Input: 1 pound percatelli


Input: 2 pounds small new potatoes, peeled

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Input: 1/4 pound sliced bacon


Input: 2 tablespoons minced shallots


Input: 2 tablespoons white wine vinegar


Input: 1/2 pound unshelled shrimp


Input: Coarse salt to taste


Input: 1/2 teaspoon hot red pepper flakes (or more to taste)

1/2 teaspoon hot red pepper flakes ( or more to taste )

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Input: 1/2 teaspoon dried oregano


Input: 1/2 cup parsley


Input: 2 cups canned Italian tomatoes


Input: 2 cloves garlic, minced


Input: 1 medium onion, finely chopped

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Input: 2 tablespoons olive oil


Input: 1 tablespoon unsalted butter


Input: 1 pound spaghettini


Input: Coarse salt and freshly ground pepper to taste

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Input: 1/4 teaspoon hot pepper flakes (or to taste)

1/4 teaspoon hot pepper flakes ( or to taste )

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Input: 1/2 cup fish stock or water

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Input: 1/2 cup dry white wine or vermouth

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Input: 1 bunch parsley, leaves only, chopped

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Input: 2 tablespoons olive oil