Input: 3 cloves garlic, minced


Input: 1 medium onion, chopped

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


Input: 3 pounds mussels


Input: 1 pound fettucine


Input: 1/2 cup chopped parsley


Input: 1 teaspoon Italian hot crushed peppers (or more to taste)

1 teaspoon Italian hot crushed peppers ( or more to taste )

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

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Input: 2 cups canned Italian plum tomatoes

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

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Input: 2 tablespoons toasted sesame seeds


Input: 2 scallions trimmed, with the white part minced and the green part finely chopped; reserve for garnish

2 scallions trimmed , with the white part minced and the green part finely chopped; reserve for garnish

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

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Input: 2 cloves garlic, minced


Input: 1 onion, finely chopped


Input: 4 tablespoons olive oil


Input: Coarse salt


Input: About 36 to 40 little neck clams

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

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Input: 3 strips lemon peel


Input: 1 whole star anise (optional)

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

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Input: 1/4 cup soy sauce


Input: 1/4 cup fresh tangerine juice


Input: 4 strips tangerine zest


Input: 1 tablespoon Oriental sesame oil, for brushing the tuna

1 tablespoon Oriental sesame oil , for brushing the tuna

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

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Input: 4 tuna steaks (about 1 1/2 pounds total), cut to 1/4- to 1/2-inch thick

4 tuna steaks ( about 1$1/2 pounds total ) , cut to 1/4- to 1/2-inch thick

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

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


Input: 1 tablespoon minced fresh ginger


Input: 3 cloves garlic, minced


Input: 3 tablespoons honey


Input: 2 tablespoons Oriental sesame oil


Input: 2 tomatoes, peeled, seeded and coarsely chopped

2 tomatoes , peeled , seeded and 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: 1/2 cup coarsely chopped Italian parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups dry white wine


Input: 1 bay leaf


Input: Freshly ground pepper to taste

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


Input: 1/4 cup ground allspice


Input: About 2 tablespoons fresh lime juice and some to spare

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

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Input: 4 tablespoons ( 1/2 stick) softened unsalted butter or olive oil

4 tablespoons ( 1/2 stick ) softened unsalted butter or olive oil

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

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Input: 1 onion, diced


Input: 3 cloves garlic, thinly sliced

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

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Input: 1 chorizo sausage


Input: 2 tablespoons extra-virgin olive oil


Input: 6 game hens


Input: 36 of the tiniest clams you can buy

B-QTY B-COMMENT I-COMMENT I-COMMENT B-NAME B-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: 1 teaspoon fresh thyme leaves


Input: 4 scallions, trimmed and chopped

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

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Input: 1 cup chopped Italian parsley


Input: 1/2 cup chopped fresh cilantro


Input: 2 shallots, chopped


Input: 1 jalapeno pepper, seeded and minced

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

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Input: 2 teaspoons minced fresh ginger


Input: 1 pound whole fresh morels


Input: 2 tablespoons flour


Input: 1/2 teaspoon salt


Input: 1 teaspoon sugar


Input: 1 tablespoon soy sauce


Input: 3 cloves garlic, coarsely chopped

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

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Input: 1/3 cup thinly sliced red bell pepper

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

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Input: 1/3 cup thinly sliced onion


Input: 1/2 cup chopped fresh herbs, like savory, thyme, oregano, or basil

1/2 cup chopped fresh herbs , like savory , thyme , oregano , or basil

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

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Input: 7 tablespoons butter


Input: 1 small red or green bell pepper, thinly sliced

1 small red or green bell pepper , thinly sliced

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

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Input: 1/4 teaspoon salt


Input: 1 teaspoon sugar


Input: 1 tablespoon soy sauce


Input: 1 tablespoon arrowroot mixed with 1 tablespoon cold water

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

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Input: 12 ounces kataifi pastry (available at Greek and specialty markets), divided into four long bunches

12 ounces kataifi pastry ( available at Greek and specialty markets ) , divided into four long bunches

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

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Input: 6 ounces ruffled pasta (radiatore), tricolor or plain

6 ounces ruffled pasta ( radiatore ) , tricolor or plain

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

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Input: 6 ounces fresh morels, cut into approximately the size of the cooked pasta

6 ounces fresh morels , cut into approximately the size of the cooked pasta

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

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


Input: 2 tablespoons vegetable oil


Input: 1 small onion, thinly sliced

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

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Input: 3 tablespoons, plus1 teaspoon, extra-virgin olive oil

3 tablespoons , plus1 teaspoon , extra-virgin olive oil

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

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Input: 1/4 cup coarsely chopped golden raisins

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

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Input: 6 large slices ripe tomato, 1/4-inch thick

6 large slices ripe tomato , 1/4-inch thick

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

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Input: 6 thick slices peasant bread, lightly toasted

6 thick slices peasant bread , lightly toasted

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

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Input: 18 fresh large fresh basil leaves, plus 2 tablespoons slivered, for garnish

18 fresh large fresh basil leaves , plus 2 tablespoons slivered , for garnish

B-QTY O I-COMMENT O B-NAME I-NAME O I-COMMENT I-COMMENT I-COMMENT I-COMMENT O 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: 9 ounces mild chevre


Input: 2 teaspoons grated lemon zest


Input: 4 soft-shell crabs, cleaned

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


Input: 1 1/2 teaspoons unsalted butter


Input: 8 slices toasted country bread


Input: 1 cup shredded iceberg lettuce


Input: 1 large eggplant


Input: 1 tablespoon chopped fresh basil leaves

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

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Input: 1/4 teaspoon salt


Input: 1/4 cup all-purpose flour


Input: 1 teaspoon salt


Input: Freshly ground pepper to taste

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


Input: 1/4 teaspoon cayenne pepper


Input: 2 tablespoons reduced-fat mayonnaise


Input: 2 plum tomatoes, diced


Input: 1/2 red onion, diced


Input: 1 1/2 pounds ground beef


Input: 4 romaine lettuce leaves


Input: 4 hamburger buns


Input: 1 1/2 teaspoons salt


Input: Freshly ground pepper to taste

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


Input: 2 roasted red peppers, skinned and seeded

2 roasted red peppers , skinned and seeded

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

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Input: 2 teaspoons Dijon mustard


Input: 2 tablespoons unsalted butter, softened

2 tablespoons unsalted butter , softened

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 slices cooked bacon, halved

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

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Input: Freshly ground pepper to taste

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


Input: 4 teaspoons olive oil


Input: 1/2 teaspoon salt


Input: 4 cups arugula, tough stems removed

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

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Input: 3 tablespoons fresh lemon juice


Input: 1 teaspoon Dijon mustard


Input: 6 medium portobello mushrooms, stemmed

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

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Input: 3 teaspoons roasted garlic oil or olive oil

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

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Input: 8 1/2-inch-thick slices Tuscan bread


Input: 1 large French baguette, quartered crosswise and halved horizontally

1 large French baguette , quartered crosswise and halved horizontally

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: 2 teaspoons canola oil


Input: 1/4 cup low-fat milk


Input: 4 small red snapper fillets, skinned

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

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Input: 1 teaspoon salt


Input: Freshly ground pepper to taste

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


Input: 1/2 cup yellow cornmeal


Input: Freshly ground pepper to taste

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


Input: 3 tablespoons fresh lime juice


Input: 1/2 teaspoon salt


Input: 3 tablespoons chopped fresh cilantro


Input: 1 scallion, trimmed and thinly sliced

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

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Input: 1 cup cooked corn


Input: 1 small red bell pepper, diced small

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

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Input: 1 teaspoon pickled jalapeno liquid


Input: 1/4 cup plain nonfat yogurt


Input: 1 pickled jalapeno, finely chopped (1 tablespoon)

1 pickled jalapeno , finely chopped ( 1 tablespoon )

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

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Input: 1/4 cup reduced-fat mayonnaise


Input: 8 small pita pockets


Input: 4 lettuce leaves, chopped


Input: 1 small tomato, chopped

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


Input: Freshly ground pepper to taste

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


Input: 1/4 cup chopped fresh mint


Input: 1 tablespoon chopped Italian parsley


Input: 2 tablespoons tahini


Input: 3 tablespoons fresh lemon juice


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

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

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

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Input: 1 cup cooked chickpeas, drained and rinsed if using canned

1 cup cooked chickpeas , drained and rinsed if using canned

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

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Input: 3 small zucchini, cut lengthwise into 1/2-inch-thick slices

3 small zucchini , cut lengthwise into 1/2-inch-thick slices

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

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Input: 1 small eggplant, cut lengthwise into 1/2-inch-thick slices

1 small eggplant , cut lengthwise into 1/2-inch-thick slices

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

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Input: 1 1/2 to 2 tablespoons finely minced crystallized ginger or finely minced glaceed apricots or thin rings of candied kumquats

1$1/2 to 2 tablespoons finely minced crystallized ginger or finely minced glaceed apricots or thin rings of candied kumquats

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

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Input: 1/2 cup matzoh meal


Input: 6 large egg whites


Input: 1/2 teaspoon coarse kosher salt


Input: Several twists white pepper (optional)

Several twists white pepper ( optional )

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

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Input: 2 tablespoons fresh ginger juice squeezed from about 1/2 cup of very finely diced or food-processed pureed fresh ginger

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

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


Input: 1 tablespoon fresh lemon juice


Input: 6 large egg yolks


Input: 1 cup, minus 2 tablespoons, sugar

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

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Input: 4 ounces pecans, plus 18 perfect pecan halves

4 ounces pecans , plus 18 perfect pecan halves

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

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Input: 1/3 cup brown sugar


Input: 2 cups chicken stock or water

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups canned plum tomatoes, diced, with juice reserved

3 cups canned plum tomatoes , diced , with juice reserved

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

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Input: 3 1/2 cups dried apricots, soaked in hot water for 1 hour

3$1/2 cups dried apricots , soaked in hot water for 1 hour

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


Input: 4 cups yellow onions, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon cloves


Input: Freshly ground pepper to taste


Input: 4 teaspoons cinnamon


Input: Salt to taste


Input: 2 tablespoons mixed pickling spices


Input: 6 bay leaves


Input: 2 white or yellow onions, sliced 1/4-inch-thick

2 white or yellow onions , sliced 1/4-inch-thick

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 tablespoon schmaltz (rendered chicken fat) or kosher vegetable oil

12 tablespoon schmaltz ( rendered chicken fat ) or kosher vegetable oil

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

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


Input: 6 large rock Cornish hens, halved

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds salmon fillet, skin and bones removed

2 pounds salmon fillet , skin and bones removed

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons sugar


Input: 2 tablespoons kosher salt


Input: 1 large unpeeled seedless orange, quartered

1 large unpeeled seedless orange , quartered

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup sweet red wine


Input: 1/8 cup kosher Passover brandy


Input: 1/2 teaspoon cinnamon


Input: 1/8 teaspoon ground cloves


Input: 1/8 teaspoon nutmeg


Input: 1 tablespoon lime juice


Input: 2 tablespoons matzoh meal, or as needed

2 tablespoons matzoh meal , or as needed

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup grated and drained Kennebec or Idaho potatoes

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups white vinegar


Input: 1 1/2 cups water


Input: Matzoh meal for dusting muffin tin

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons rendered chicken fat, plus fat to grease the muffin tins (see note)

2 tablespoons rendered chicken fat , plus fat to grease the muffin tins ( see note )

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

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


Input: Freshly ground pepper to taste

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


Input: 1 teaspoon coarse kosher salt


Input: 2 eggs, well beaten


Input: 1/4 cup grated onions


Input: 4 plums, halved and pitted

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Input: 8 ripe figs


Input: 1 pint blackberries


Input: 1/2 pound walnuts


Input: 1/4 pound dried apricots


Input: 1/4 pound dried pitted prunes


Input: 1/4 pound pitted dates


Input: 3 whole apples, peeled, cored and quartered

3 whole apples , peeled , cored and quartered

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Input: 4 small pears, peeled

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


Input: 1/2 cup sugar


Input: 1 cinnamon stick


Input: 16 peppercorns


Input: 2 cloves


Input: 2 vanilla beans, split lengthwise

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Input: 2 cups orange juice


Input: 1 bottle dry red wine


Input: 1/4 cup raisins Confectioners' sugar, for garnish

1/4 cup raisins Confectioners' sugar , for garnish

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

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Input: 1/2 teaspoon kosher salt


Input: 1 teaspoon baking powder Scant


Input: 3/4 cup all-purpose flour


Input: 1/2 cup plus 2 tablespoons yellow cornmeal

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Input: 1 egg, at room temperature

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Input: 5 tablespoons sugar


Input: 1 tablespoon fresh thyme, coarsely chopped

1 tablespoon fresh thyme , coarsely chopped

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Input: 6 tablespoons unsalted butter, at room temperature

6 tablespoons unsalted butter , at room temperature

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Input: 2 chicken breasts, skinned, boned and split

2 chicken breasts , skinned , boned and split

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

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

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Input: Freshly ground pepper to taste

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


Input: 2 red or green bell peppers, cored and julienned

2 red or green bell peppers , cored and julienned

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Input: 4 small zucchini, cut into 1/4-inch julienne

4 small zucchini , cut into 1/4-inch julienne

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Input: 12 mushrooms, cut in 1/2-inch dice

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Input: 2 medium onions, peeled and thinly sliced

2 medium onions , peeled and thinly sliced

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Input: 4 large cloves garlic, peeled and finely chopped

4 large cloves garlic , peeled and finely chopped

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Input: 1 teaspoon olive oil


Input: 1/2 pound fresh bay scallops


Input: 1 tablespoon chopped fresh cilant


Input: 2 14 1/2-ounce cans diced tomatoes

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


Input: 2 tablespoons fresh lime juice


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

1/2 teaspoon kosher salt , plus more to taste

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

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Input: 1/4 teaspoon saffron


Input: 3 Serrano chilies, seeded


Input: 2 3/4 cups chicken broth, homemade or low-sodium canned

2$3/4 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

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Input: 1 scallion, finely chopped


Input: 1/4 cup diced yellow bell pepper

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Input: 1/4 cup diced ripe cantaloupe


Input: 1/4 cup diced ripe papaya


Input: 1/4 cup diced ripe mango


Input: 1/3 cup diced chayote, optional

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Input: 5 large yellow tomatoes (red may be substituted)

5 large yellow tomatoes ( red may be substituted )

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: 1/2 cup seeded and diced cucumber

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Input: 2 medium red onions, peeled and sliced paper thin

2 medium red onions , peeled and sliced paper thin

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Input: 4 oranges


Input: 3 tablespoons fresh lemon juice


Input: 1 teaspoon kosher salt


Input: 1/4 teaspoon cayenne, optional


Input: 2 large tomatoes, sliced paper thin

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Input: 2 seedless cucumbers, sliced paper thin

2 seedless cucumbers , sliced paper thin

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Input: 1 tablespoon cumin seeds


Input: 1 teaspoon fennel seeds


Input: 1 teaspoon cracked black peppercorns


Input: 1 cup shredded smoked mozzarella


Input: 1/4 cup dry bread crumbs


Input: Salt and freshly ground black pepper

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

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Input: 1/2 pound farfalle (bow tie) pasta

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

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Input: 1 teaspoon rosemary, preferably fresh

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Input: 1 head radicchio


Input: 1/2 pound cremini mushrooms


Input: 3 tablespoons extra-virgin olive oil


Input: 1/2 cup chopped red onion


Input: 3 cloves garlic, minced


Input: 1 cup beef or mushroom stock

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Input: 1/2 tablespoon finely chopped Italian parsley

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Input: 1/2 pound gemelli pasta


Input: Salt and freshly ground black pepper

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

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Input: 1/2 pound shelled medium shrimp


Input: 1/4 cup heavy cream


Input: 1 cup crushed canned tomatoes


Input: 1/2 cup red bell pepper finely chopped

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

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Input: 1 teaspoon lightly crushed fennel seeds

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Input: 1/2 cup finely chopped fresh fennel bulb

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Input: 1/2 cup finely chopped onion


Input: 2 tablespoons extra-virgin olive oil


Input: 1/4 cup dry bread crumbs


Input: 1 cup shredded smoked mozzarella


Input: 1/2 cup chopped red onion


Input: 3 cloves garlic, minced


Input: 1 cup beef or mushroom stock

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

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Input: 1 teaspoon rosemary, preferably fresh

B-QTY B-UNIT B-NAME O B-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: 1/2 pound farfalle (bow tie) pasta

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

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Input: 1 head radicchio


Input: 1/2 pound cremini mushrooms


Input: 3 tablespoons extra-virgin olive oil


Input: Salt and freshly ground black pepper to taste

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

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Input: 1 pound orecchiette pasta Freshly grated Italian pecorino romano

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Input: 3 cloves garlic, minced


Input: 1/2 pound Italian sweet sausage


Input: 3 tablespoons extra-virgin olive oil


Input: 1 bunch broccoli rabe


Input: Salt and pepper


Input: 1 tablespoon good stock, dry sherry or soy sauce, optional

1 tablespoon good stock , dry sherry or soy sauce , optional

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Input: 1/2 teaspoon arrowroot or cornstarch


Input: 1 tablespoon butter


Input: 100 dried morels


Input: 2 partridges, about 3/4 pound each

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Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste


Input: 2 large fresh vine leaves, optional

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Input: 2 squares of thin-sliced salt pork, large enough to cover breasts

2 squares of thin-sliced salt pork , large enough to cover breasts

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Input: 4 tablespoons butter


Input: 2 tablespoons Cognac


Input: 1 tablespoon chopped shallots


Input: 2 tablespoons chopped parsley


Input: 1/4 cup peanut or olive oil

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

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Input: 4 large leeks, about 3 pounds, chopped

4 large leeks , about 3 pounds , chopped

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Input: 1 1/2 to 2 pounds peeled shrimp

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Input: 1/4 cup minced ginger


Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 1 teaspoon corn, peanut or vegetable oil

1 teaspoon corn , peanut or vegetable oil

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Input: 1/2 cup finely chopped onion


Input: 2 tablespoons finely sliced shallots


Input: 1/3 cup finely diced carrots


Input: 1/2 cup finely chopped celery, including a few chopped leaves

1/2 cup finely chopped celery , including a few chopped leaves

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Input: 1 cup dry white wine


Input: 1 cup chicken broth


Input: 2 tablespoons sugar


Input: 1 tablespoon red-wine vinegar


Input: 1 cup (12 to 24) dried figs or figlets

1 cup ( 12 to 24 ) dried figs or figlets

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

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Input: 1 tablespoon quetsch (white plum eau de vie), kirschwasser or Cognac

1 tablespoon quetsch ( white plum eau de vie ) , kirschwasser or Cognac

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Input: 1 cup chicken broth


Input: 2 bay leaves


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

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Input: 12 juniper berries, optional


Input: 2 mallard ducks, trussed, about 1 3/4 pounds each with necks, livers, hearts and gizzards

2 mallard ducks , trussed , about 1$3/4 pounds each with necks , livers , hearts and gizzards

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

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Input: 12 thin slices salt fatback, each measuring 2 1/2 by 4 inches

12 thin slices salt fatback , each measuring 2$1/2 by 4 inches

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Input: 6 tablespoons butter


Input: 2 tablespoons Cognac


Input: 4 quail, about 1/4 pound each, split down back and opened

4 quail , about 1/4 pound each , split down back and opened

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

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Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 4 tablespoons butter


Input: 2 tablespoons chopped shallots


Input: 2 tablespoons Cognac


Input: 1/4 cup chicken broth


Input: 2 cups seedless white grapes


Input: 2 pheasants, 2 pounds each cleaned weight, preferably trussed, with necks and hearts

2 pheasants , 2 pounds each cleaned weight , preferably trussed , with necks and hearts

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

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Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 1/4 pound fatback, cut into 1/4-inch cubes, about 1/2 cup

1/4 pound fatback , cut into 1/4-inch cubes , about 1/2 cup

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

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Input: 3/4 cup finely chopped onion


Input: 2 whole cloves garlic, peeled

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Input: 1 cup dry white wine


Input: 2 tart apples, peeled, cored and sliced thin

2 tart apples , peeled , cored and sliced thin

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

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Input: 2 pounds sauerkraut, rinsed and drained well

2 pounds sauerkraut , rinsed and drained well

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Input: Freshly ground pepper to taste

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


Input: 12 quail, about 1/4 pound each

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

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Input: Salt to taste if desired

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


Input: 12 large vine leaves


Input: 3/4 cup sour cream


Input: 1/2 cup dry white wine


Input: 1/2 cup chicken broth


Input: 1/2 teaspoon dried thyme


Input: 2 teaspoons paprika


Input: 1/2 teaspoon ground coriander


Input: 1 egg


Input: 1/2 teaspoon ground cumin


Input: 1 cup finely chopped onion


Input: 1/2 cup fine fresh bread crumbs

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

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Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 1/4 cup finely chopped parsley


Input: 1 tablespoon chopped shallots


Input: 2 tablespoons Cognac


Input: 1/4 cup heavy cream


Input: 1 pound ground venison


Input: 3 tablespoons butter


Input: 1 teaspoon finely minced garlic


Input: Freshly ground pepper to taste

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


Input: 3 tablespoons butter


Input: 2 fresh parsley sprigs


Input: Salt to taste if desired

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


Input: 1 bay leaf


Input: 1/4 teaspoon dried thyme


Input: 1 clove garlic, peeled and crushed

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

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Input: 1/2 teaspoon dried basil


Input: 1 teaspoon dried sage


Input: 1/4 teaspoon dried rosemary


Input: 1 whole clove


Input: 1 whole allspice


Input: 3 juniper berries, optional


Input: 1/4 cup chopped leeks


Input: 1/2 cup coarsely chopped onion


Input: 1/4 cup coarsely chopped carrot


Input: 1 tablespoon red-wine vinegar


Input: 1 cup dry red wine


Input: 2 pounds skinless, boneless loins of venison

2 pounds skinless , boneless loins of venison

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Input: 1/4 pound Swiss or Gruyere cheese, cut into tiny cubes, about 1/2 cup

1/4 pound Swiss or Gruyere cheese , cut into tiny cubes , about 1/2 cup

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Input: 6 eggs, separated


Input: Freshly ground pepper to taste

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


Input: 1/4 cup flour


Input: 1 teaspoon cornstarch


Input: 1 tablespoon water


Input: 2 teaspoons imported Dijon mustard


Input: 1/2 teaspoon Worcestershire sauce


Input: 1/4 teaspoon Tabasco sauce


Input: Salt to taste if desired

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


Input: 3 tablespoons milk


Input: 6 tablespoons butter


Input: 1/4 cup onion, chopped fine

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Input: 1 can tuna, 7 ounces, drained and flaked, about 1 cup

1 can tuna , 7 ounces , drained and flaked , about 1 cup

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Input: 2 cups milk


Input: 4 tablespoons freshly grated Parmesan cheese

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup Romano cheese, finely diced

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup pepperoni, finely diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons olive oil


Input: 2 cloves garlic, crushed


Input: 1 pound broccoli rabe, rinsed and chopped

1 pound broccoli rabe , rinsed and chopped

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 1/2 pounds Italian cheese and parsley sausage in 4-inch lengths

1$1/2 pounds Italian cheese and parsley sausage in 4-inch lengths

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound butter or lard


Input: 1 to 4 tablespoons cold water

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 egg yokes


Input: 1 teaspoon coarsely ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon salt


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound ripe local tomatoes


Input: 3 cups sifted all-purpose flour


Input: Sprinkling salt


Input: 1/4 cup reduced-fat ricotta


Input: 2 tablespoons strong feta cheese


Input: 1 bunch basil to yield 1 cup tightly packed basil leaves

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound salmon fillet


Input: Enough fresh or frozen ginger for 1 teaspoon, finely chopped

Enough fresh or frozen ginger for 1 teaspoon , finely chopped

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon lemon juice


Input: A few sprigs cilantro to yield 1 1/2 tablespoons, finely chopped

A few sprigs cilantro to yield 1$1/2 tablespoons , finely chopped

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup mirin (sweet rice wine)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup sushi vinegar


Input: 1 large cucumber


Input: 1 small sweet onion to yield 2/3 cup diced in 1/4-inch cubes

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: 12 sprigs fresh watercress for garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 bunches watercress


Input: 1/2 cup heavy cream


Input: 8 tablespoons butter


Input: 1/4 cup finely chopped shallots


Input: 1/4 cup white wine vinegar


Input: 1 cup wild rice plus regular rice, cooked according to package directions

1 cup wild rice plus regular rice , cooked according to package directions

B-QTY B-UNIT B-NAME I-NAME I-COMMENT I-COMMENT B-NAME 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: 16 oysters in the shell

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


Input: Freshly ground pepper to taste

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


Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 1 tablespoon butter


Input: 3/4 cup carrots, trimmed and scraped and cut into very small cubes

3/4 cup carrots , trimmed and scraped and cut into very small cubes

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

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

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


Input: 3/4 cup finely chopped shallots


Input: 2 cups genuine imported Sauternes


Input: 3 cups heavy cream


Input: Salt to taste if desired

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


Input: 2 tablespoons corn, peanut or vegetable oil

2 tablespoons corn , peanut or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 live lobsters, each about 1 1/2 pounds

4 live lobsters , each about 1$1/2 pounds

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 sprig fresh thyme or 1/2 teaspoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 sprigs fresh parsley


Input: 1 bay leaf


Input: 4 cups water


Input: 4 cups dry red wine


Input: Freshly ground pepper to taste

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


Input: Salt to taste if desired

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


Input: 3/4 cup coarsely chopped carrots


Input: 3/4 cup coarsely chopped onion


Input: 1/2 pound fish bones including head but with gills removed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dry red wine


Input: 1/4 cup water


Input: 2 tablespoons corn, peanut or vegetable oil

2 tablespoons corn , peanut or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 to 8 skinless, boneless fillets of fish such as flounder, sole, salmon or pompano, about 1 1/2 pounds total weight

4 to 8 skinless , boneless fillets of fish such as flounder , sole , salmon or pompano , about 1$1/2 pounds total weight

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

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX 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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon finely chopped shallots


Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 8 tablespoons butter


Input: 1 1/2 cups Fish Stock with Red Wine (see recipe)

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

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

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


Input: 24 scallions or green onions

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


Input: 10 sprigs fresh parsley


Input: 4 cups fresh or canned chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound carrots, trimmed, scraped and cut into thin rounds, about 2/3 cup

1/2 pound carrots , trimmed , scraped and cut into thin rounds , about 2/3 cup

B-QTY B-UNIT 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

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: 1/2 pound onions, peeled and coarsely chopped, about 1 cup

1/2 pound onions , peeled and coarsely chopped , about 1 cup

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: Freshly ground pepper to taste

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


Input: Salt to taste if desired

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


Input: 2 1/4 pounds chicken bones


Input: 1 cup brown chicken base (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons corn, peanut or vegetable oil

2 tablespoons corn , peanut or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup Brown Chicken Base (see recipe)

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

NoCAP NoCAP YesCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 cups heavy cream


Input: 3 chicken livers, about 1/3 pound, split in two, connecting membranes and fibers removed

3 chicken livers , about 1/3 pound , split in two , connecting membranes and fibers removed

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

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

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


Input: 2 tablespoons fresh or canned chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large egg, lightly beaten

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons butter


Input: 1 tablespoon finely chopped shallots


Input: 2 tablespoons finely chopped fresh mushrooms

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: Salt to taste if desired

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


Input: 1 skinless, boneless chicken breast, about 1/4 pound

1 skinless , boneless chicken breast , about 1/4 pound

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Potato starch


Input: 1 1/2 pounds bay scallops


Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 1/4 cup plus 1 1/2 tablespoons virgin olive oil

1/4 cup plus 1$1/2 tablespoons virgin olive oil

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup finely chopped shallots


Input: 3/4 cup peeled, seeded, diced fresh tomatoes

3/4 cup peeled , seeded , diced fresh tomatoes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon white wine vinegar


Input: 2 tablespoons finely chopped parsley


Input: 14 dried black mushrooms, preferably morels, available where fine imported foods are sold

14 dried black mushrooms , preferably morels , available where fine imported foods are sold

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

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

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


Input: 4 chicken legs with thighs attached, about 1/2 pound each

4 chicken legs with thighs attached , about 1/2 pound each

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2-inch cinnamon stick


Input: 1 1/2 cups water


Input: 1 cup sugar


Input: 6 apples


Input: 1 750-millileter bottle fruity red wine (like zinfandel, pinot noir or Beaujolais)

1 750-millileter bottle fruity red wine ( like zinfandel , pinot noir or Beaujolais )

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

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

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


Input: 2/3 cup sugar


Input: 6 egg yolks


Input: 1 to 1 1/4 pounds firm ripe plums, halved, pitted and sliced 3/8 inch thick

1 to 1$1/4 pounds firm ripe plums , halved , pitted and sliced 3/8 inch thick

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

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

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


Input: 1 375-millileter bottle Muscat de Beaumes-de-Venise

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon salt


Input: 1/4 teaspoon sugar


Input: 6 tablespoons cold unsalted butter, cut in 1/2-inch slices

6 tablespoons cold unsalted butter , cut in 1/2-inch slices

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup ice water


Input: 2 1/2 tablespoons all-purpose flour


Input: 10 to 12 tablespoons sugar


Input: 2 cups whipping cream


Input: 1 cup half-and-half


Input: 1 4-inch-piece vanilla bean


Input: A few drops of lemon juice, to taste

B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME B-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 cup less 1 tablespoon sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups water


Input: 6 red apples


Input: 2 pounds firm, ripe pears, preferably Bartlett or Bosc

2 pounds firm , ripe pears , preferably Bartlett or Bosc

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup honey


Input: 1 1/2 cups water


Input: 1 cup all-purpose flour, plus more for rolling

1 cup all-purpose flour , plus more for rolling

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons baking powder (see note)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 teaspoon cream of tartar


Input: 1/2 cup milk


Input: 1 1/2 cups all-purpose flour


Input: 1 teaspoon vanilla extract


Input: 1 cup sugar


Input: 2 eggs, separated


Input: 3/4 cup fresh raspberries


Input: 3/4 cup brown sugar


Input: Freshly ground pepper to taste

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


Input: 1 pound firm, ripe purple plums, halved, pitted and sliced 3/4 inch thick

1 pound firm , ripe purple plums , halved , pitted and sliced 3/4 inch thick

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

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

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


Input: 12 tablespoons plus 1 teaspoon lightly salted butter, at room temperature

12 tablespoons plus 1 teaspoon lightly salted butter , at room temperature

O B-UNIT O O O B-NAME I-NAME I-NAME O 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: Salt to taste if desired

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


Input: 3/4 cup finely chopped red onion

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 1 lime


Input: 1 cup peeled, seeded, cubed red ripe tomato

1 cup peeled , seeded , cubed red ripe tomato

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 pickled serrano chilies or any small, green hot tomatoes, finely chopped, about 1 tablespoon

3 pickled serrano chilies or any small , green hot tomatoes , finely chopped , about 1 tablespoon

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

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

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


Input: 1 small head iceberg lettuce


Input: 12 radishes


Input: 1 lime


Input: 1/2 cup finely chopped Bermuda onion

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 firm, ripe, unblemished avocados

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 peppercorns


Input: 2 1/2 cups drained canned hominy, available in shops and supermarkets that deal in Spanish and Puerto Rican foods

2$1/2 cups drained canned hominy , available in shops and supermarkets that deal in Spanish and Puerto Rican foods

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

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

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


Input: Salt to taste if desired

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


Input: 2 tablespoons chopped hot green chilies, optional (see note)

2 tablespoons chopped hot green chilies , optional ( see note )

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

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

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


Input: 1 large clove garlic, peeled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 cups water


Input: 1 onion, about 1/4 pound, peeled and quartered

1 onion , about 1/4 pound , peeled and quartered

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 chicken legs plus thighs, about 1 1/2 pounds

2 chicken legs plus thighs , about 1$1/2 pounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 pork chops, about 1 1/2 pounds

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: 12 cherry or 18 pear tomatoes, either red or yellow

12 cherry or 18 pear tomatoes , either red or yellow

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 ounces arugula (or other bitter greens)

6 ounces arugula ( or other bitter greens )

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Input: 1 medium clove garlic


Input: 2 tablespoons white-wine vinegar


Input: 4 tablespoons white wine


Input: 5 tablespoons extra-virgin olive oil


Input: 1 teaspoon dark sesame oil, optional

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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: 2 cups mesclun, arugula or other greens, washed, dried and torn into bits

2 cups mesclun , arugula or other greens , washed , dried and torn into bits

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Input: 1 teaspoon dried thyme


Input: Freshly ground black pepper


Input: 8 ounces flank steak


Input: 2 6-ounce jars marinated artichoke hearts

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Input: 1 pound tiny new potatoes


Input: Salt and freshly ground black pepper to taste

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Input: 1 tuna steak, no less than 1 1/2 inches thick, about 1 1/2 pounds, skin removed

1 tuna steak , no less than 1$1/2 inches thick , about 1$1/2 pounds , skin removed

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

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Input: 1/4 cup high-quality soy sauce (Japanese or domestic shoyu)

1/4 cup high-quality soy sauce ( Japanese or domestic shoyu )

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Input: 2 pounds mussels


Input: 12 ounces whole zucchini or 11 ounces finely chopped ready-cut zucchini (2 1/2 cups)

12 ounces whole zucchini or 11 ounces finely chopped ready-cut zucchini ( 2$1/2 cups )

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Input: Juice of 3 limes


Input: 1 cup dry white wine


Input: 28 ounces no-salt-added chopped canned tomatoes

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Input: 1 large clove garlic


Input: 3 teaspoons olive oil


Input: 12 ounces whole red and yellow peppers or 11 ounces finely chopped ready-cut peppers (2 3/4 cups)

12 ounces whole red and yellow peppers or 11 ounces finely chopped ready-cut peppers ( 2$3/4 cups )

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

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Input: 12 ounces whole onion or 11 ounces finely chopped ready-cut onion (2 1/4 cups)

12 ounces whole onion or 11 ounces finely chopped ready-cut onion ( 2$1/4 cups )

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Input: 1 fresh jalapeno or Serrano chili, seeded and minced

1 fresh jalapeno or Serrano chili , seeded and minced

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Input: 2 tablespoons minced fresh parlsey


Input: 3 tablespoons crumbled feta cheese


Input: 1 egg yolk


Input: 1/4 teaspoon salt


Input: 2 cups all-purpose flour (approximately)

2 cups all-purpose flour ( approximately )

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

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Input: 1/2 cup grated fontina, Gouda or Monterey Jack cheese

1/2 cup grated fontina , Gouda or Monterey Jack cheese

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Input: Freshly ground pepper to taste

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


Input: 4 teaspoons chopped Italian parsley


Input: 3/4 cup plain yogurt


Input: 1/4 teaspoon ground cumin


Input: 15 plum tomatoes, cored and halved lengthwise

15 plum tomatoes , cored and halved lengthwise

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Input: 1 1/2 teaspoons olive oil


Input: 1 1/2 teaspoons kosher salt


Input: Pinch of cayenne


Input: 1/2 teaspoon fresh lemon juice


Input: 1/8 teaspoon orange oil


Input: 5 cloves roasted garlic, peeled

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Input: 1/2 teaspoon sugar


Input: 2 2/3 cups all-purpose flour, plus more for kneading dough

2$2/3 cups all-purpose flour , plus more for kneading dough

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

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Input: 1 1/4 teaspoons kosher salt


Input: 2 tablespoons walnut oil, plus more for oiling bowl

2 tablespoons walnut oil , plus more for oiling bowl

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Input: 1 cup honey


Input: 1 pound Stilton cheese


Input: 1 package active dry yeast


Input: 1 cup warm water


Input: 3/4 teaspoon cumin seeds


Input: 3/4 teaspoon coriander seeds


Input: 8 small heads chicory, stemmed, washed and dried well

8 small heads chicory , stemmed , washed and dried well

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Input: 2/3 cup walnuts


Input: 4 scallions, thinly sliced


Input: 12 small red potatoes, cut into 1/8-inch rounds

12 small red potatoes , cut into 1/8-inch rounds

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Input: 1/2 cup olive oil


Input: 1 teaspoon kosher salt, plus more to taste

1 teaspoon kosher salt , plus more to taste

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Input: Freshly ground pepper to taste

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


Input: 4 teaspoons kosher salt


Input: Freshly ground pepper to taste

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


Input: 4 teaspoons chopped fresh cilantro


Input: 4 slices bacon


Input: 1 teaspoon ground cinnamon


Input: 1 teaspoon ground mace


Input: 1/2 teaspoon freshly ground pepper


Input: 1 3-pound boneless loin of pork

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Input: 3 tablespoons Dijon mustard


Input: 3 tablespoons white wine vinegar


Input: 1 teaspoon ground coriander


Input: 2 teaspoons grated orange zest


Input: 1 cup heavy cream


Input: 2 teaspoons olive oil


Input: 1/2 pound large shrimp, peeled, deveined and halved lengthwise

1/2 pound large shrimp , peeled , deveined and halved lengthwise

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Input: 2 medium butternut squashes, quartered and seeded

2 medium butternut squashes , quartered and seeded

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Input: 4 cups chicken broth, homemade or low-sodium canned

4 cups chicken broth , homemade or low-sodium canned

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Input: 1/4 teaspoon kosher salt


Input: Freshly ground pepper to taste

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


Input: 2 tablespoons butter


Input: Freshly ground pepper to taste

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


Input: 2 tablespoons freshly ground Parmesan cheese

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Input: 1 white truffle (about one-third ounce)

1 white truffle ( about one-third ounce )

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Input: 2 tablespoons fresh lime juice


Input: 6 tablespoons fresh orange juice


Input: 1/2 teaspoon ground coriander


Input: 1/4 teaspoon crushed red pepper flakes

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Input: 1/3 to three-quarters of a pound fettuccine

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Input: 3 quarts water


Input: Half a tablespoon coarse salt


Input: One white truffle (about one-third an ounce)

One white truffle ( about one-third an ounce )

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Input: Freshly ground pepper to taste

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Input: 1 to 2 tablespoons freshly grated Parmesan cheese

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Input: 1 cup arborio rice


Input: 1 cup dry white wine


Input: About two cups hot chicken broth

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Input: Coarse salt to taste


Input: 1 tablespoon finely chopped onion


Input: 2 tablespoons butter


Input: 9 ounces water (1 cup plus 2 tablespoons)

9 ounces water ( 1 cup plus 2 tablespoons )

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Input: 15 ounces sugar (about 2 cups plus 2 tablespoons)

15 ounces sugar ( about 2 cups plus 2 tablespoons )

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Input: 1 bunch arugula


Input: 5 scallions


Input: 14 ounces julienned red bell pepper

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Input: 3 pounds fresh ripe raspberries


Input: 4 tablespoons plain nonfat yogurt


Input: 4 8-inch flour tortillas


Input: 1 tablespoon olive oil


Input: 2 teaspoons grated fresh or frozen ginger

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Input: 1 teaspoon honey


Input: 4 teaspoons red wine vinegar


Input: 1 teaspoon Dijon mustard


Input: 1 tablespoon dry sherry


Input: Freshly ground black pepper


Input: 2 teaspoons reduced-sodium soy sauce


Input: 1/2 pound boneless leg of lamb

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Input: 1/4 teaspoon salt


Input: 1 cup frozen peas


Input: 1/2 cup nonfat plain yogurt


Input: 2 Poppy seed rolls or other rolls shaped like hamburger rolls

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Input: Enough sprigs of fresh basil to make 1/4 cup cut basil leaves

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Input: 2 large cloves garlic


Input: 1 teaspoon olive oil


Input: 6 ounces whole onion or 5 ounces chopped ready-cut (1 1/2 cups)

6 ounces whole onion or 5 ounces chopped ready-cut ( 1$1/2 cups )

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

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Input: 16 ounces tiny new potatoes


Input: 1/8 teaspoon salt


Input: Freshly ground black pepper


Input: Pan spray


Input: 1 orange


Input: About 2 sprigs dill to yield 1 1/2 tablespoons chopped

About 2 sprigs dill to yield 1$1/2 tablespoons chopped

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Input: 2 tablespoons orange juice


Input: 1/4 cup fresh bread crumbs


Input: 2 egg whites


Input: 1 1/2 cups frozen corn kernels


Input: 10 ounces fresh skinned salmon fillet

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Input: 1 cup dry white wine


Input: 1 teaspoon olive oil


Input: 2 tablespoons dark soy sauce


Input: 1 tablespoon sugar


Input: 6 tablespoons chicken stock or water

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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 )

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Input: 1 tablespoon whole-bean sauce (yellow-bean sauce)

1 tablespoon whole-bean sauce ( yellow-bean sauce )

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

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Input: 3 tablespoons rice wine or dry Sherry

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Input: 3 tablespoons finely chopped peeled fresh ginger

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Input: 4 tablespoons finely chopped scallions


Input: 2 1/2 to 3 pounds carp or other firm, white-fleshed fish like rockfish, cod, halibut, haddock, scrod, red snapper or sole, cleaned and left whole

2$1/2 to 3 pounds carp or other firm , white-fleshed fish like rockfish , cod , halibut , haddock , scrod , red snapper or sole , cleaned and left whole

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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 LX

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


Input: 2 tablespoons finely chopped garlic


Input: 2 cups peanut oil


Input: 4 tablespoons cornstarch


Input: 2 teaspoons salt


Input: 1/2 ounce dried tangerine or citrus peel

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Input: 2 tablespoons rice wine


Input: 2 tablespoons hoisin sauce


Input: 1 tablespoon light soy sauce


Input: 1 tablespoon dark soy sauce


Input: 1 teaspoon sugar


Input: 1 cup chicken stock


Input: 1 tablespoon sesame oil


Input: 1 pound firm bean curd


Input: 8 whole scallions


Input: 1/2 cup, plus 1 1/2 tablespoons, peanut oil

1/2 cup , plus 1$1/2 tablespoons , peanut oil

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Input: 2 tablespoons coarsely chopped garlic


Input: 2 thin, quarter-sized slices peeled fresh ginger, crushed

2 thin , quarter-sized slices peeled fresh ginger , crushed

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Input: 1 teaspoon shrimp paste


Input: 8 ounces ground lean pork


Input: 2 tablespoons, plus 1 teaspoon, peanut oil

2 tablespoons , plus 1 teaspoon , peanut oil

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Input: 1 1/2 pounds soybean sprouts or mung-bean sprouts

1$1/2 pounds soybean sprouts or mung-bean sprouts

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

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Input: 1/2 teaspoon sesame oil


Input: 1/2 teaspoon cornstarch


Input: 1 teaspoon rice wine or dry Sherry

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

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Input: 3 teaspoons light soy sauce


Input: 1/2 cup chicken stock


Input: 2 tablespoons light soy sauce


Input: 2 teaspoons salt


Input: 1 teaspoon sugar


Input: 2 tablespoons rice wine or dry Sherry

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

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Input: 2 tablespoons oyster sauce


Input: 2 tablespoons coarsely chopped garlic


Input: 2 teaspoons finely chopped peeled fresh ginger

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Input: 2 tablespoons finely chopped shallots


Input: 2 tablespoons peanut oil


Input: 1 pound silk squash or zucchini

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Input: 1/2 pounds Chinese long beans or green beans

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Input: 1 ounce cloud-ear fungus


Input: 1 teaspoon sesame oil


Input: 2 tablespoons peanut oil


Input: 5 tablespoons finely chopped scallions


Input: 2 tablespoons finely chopped peeled fresh ginger

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Input: 2 teaspoons light soy sauce


Input: 1/2 teaspoon salt


Input: Pinch of sugar


Input: 2 tablespoons freshly grated Parmesan cheese

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Input: 1 chicken, about 3 1/2 pounds

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Input: 1 tablespoon kosher salt


Input: 3 tablespoons melted butter


Input: 1 pound plain fettuccini, preferably fresh

1 pound plain fettuccini , preferably fresh

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

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Input: 1 large clove garlic, minced

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Input: 4 cups (packed), very finely chopped fresh spinach without stems (about 10 ounces)

4 cups ( packed ) , very finely chopped fresh spinach without stems ( about 10 ounces )

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


Input: 1 cup heavy cream


Input: 2 eggs, lightly beaten


Input: Salt and freshly ground black pepper

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Input: 3 tablespoons olive oil


Input: 1 tablespoon soy sauce


Input: 1/4 cup pine nuts


Input: 2 tablespoons peanut oil


Input: 2 tablespoons sesame oil


Input: 2 tablespoons sesame seeds


Input: 1 1/2 pounds fresh spinach


Input: 1 hard-cooked egg yolk, crumbled

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Input: Freshly ground red pepper


Input: 4 tablespoons red wine vinegar


Input: 1/3 cup thin-sliced red onion, separated into rings

1/3 cup thin-sliced red onion , separated into rings

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Input: 1/4 pound fresh mushrooms, washed and sliced thin

1/4 pound fresh mushrooms , washed and sliced thin

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Input: 3/4 pound fresh spinach trimmed of stems, well washed and dried and torn into small pieces

3/4 pound fresh spinach trimmed of stems , well washed and dried and torn into small pieces

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Input: 4 ounces slab bacon, trimmed of rind and finely diced

4 ounces slab bacon , trimmed of rind and finely diced

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Input: Freshly ground white pepper


Input: Fresh thyme if available


Input: 8 canned anchovies


Input: 21 pitted black Nice olives


Input: Coarse salt


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: 4 tablespoons butter


Input: 1 clove garlic, finely chopped

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Input: 1 half-cooked 9-inch pie shell


Input: 5 large onions, finely chopped

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Input: Dash thyme


Input: Bay leaf


Input: 2 tablespoons chopped parsley


Input: Coarse salt and freshly ground pepper to taste

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Input: 1 tablespoon brown sugar


Input: Chicken stock to cover (about 1 1/2 cups)

Chicken stock to cover ( about 1$1/2 cups )

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Input: 1/4 cup butter


Input: About 18 small white onions

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Input: Boiling water


Input: 4 medium onions


Input: Coarse salt


Input: Freshly ground pepper


Input: Unsalted butter


Input: 16 whole fresh mint leaves


Input: 4 red snapper fillets, about 8 ounces each

4 red snapper fillets , about 8 ounces each

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Input: 3/4 cup mint marinade (see recipe)

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Input: Freshly ground pepper to taste

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Input: 3/4 teaspoon kosher salt


Input: 1/2 teaspoon dried oregano


Input: 1 1/2 teaspoons dried basil


Input: 2 teaspoons chopped fresh mint


Input: 1/4 cup dry white wine


Input: 1/4 cup olive oil


Input: 1/4 cup red-wine vinegar


Input: 2 tablespoons chopped fresh mint


Input: 1 1/2 cups mint marinade (see recipe)

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Input: 2 1/2 teaspoons kosher salt


Input: 2 medium eggplants, cut across into 1/2-inch slices

2 medium eggplants , cut across into 1/2-inch slices

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Input: 1/2 cup roughly chopped fresh mint

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Input: 1 two-inch piece fresh ginger, peeled and coarsely chopped

1 two-inch piece fresh ginger , peeled and coarsely chopped

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Input: 7 cloves garlic, peeled and coarsely chopped

7 cloves garlic , peeled and coarsely chopped

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Input: 10 shallots, peeled and coarsely chopped

10 shallots , peeled and coarsely chopped

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Input: 1/2 cup Singapore curry powder (see recipe)

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Input: 1/2 cup water


Input: 1 chicken, cut into about 20 bite-size pieces

1 chicken , cut into about 20 bite-size pieces

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Input: 5 tablespoons vegetable oil