Input: 2 cups dry white beans, soaked overnight

2 cups dry white beans , soaked overnight

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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 quart sauerkraut, rinsed


Input: 2 teaspoons paprika


Input: 1/2 cup dry white wine or water

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

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Input: 1 duck, about 4 pounds

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Input: Hash browns (see recipe)

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Input: 2 fresh chives, cut into 1-inch lengths

2 fresh chives , cut into 1-inch lengths

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Input: 1 7-ounce jar roasted red peppers, rinsed, drained and cut into strips

1 7-ounce jar roasted red peppers , rinsed , drained and cut into strips

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Input: 2 tablespoons unsalted butter


Input: 4 ounces cremini or white button mushrooms, trimmed and sliced thin

4 ounces cremini or white button mushrooms , trimmed and sliced thin

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Input: Salt


Input: Freshly ground pepper


Input: 2 large rosemary sprigs


Input: 2 cups fresh orange juice


Input: 1 cup dry sherry


Input: 1/2 cup soy sauce


Input: 2 medium carrots, peeled and julienned

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Input: 1 5-pound duck, rinsed and patted dry

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Input: 1/2 stick unsalted butter, melted

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Input: 1 tablespoon vegetable oil, more as needed

1 tablespoon vegetable oil , more as needed

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Input: Salt and pepper to taste

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


Input: 1 pound yellow onions, peeled and coarsely chopped

1 pound yellow onions , peeled and coarsely chopped

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Input: 1/2 teaspoon salt


Input: 1 1/2 pounds russet potatoes, about 3, peeled and coarsely grated

1$1/2 pounds russet potatoes , about 3 , peeled and coarsely grated

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Input: 1 cucumber, peeled, seeded and coarsely chopped

1 cucumber , peeled , seeded and coarsely chopped

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Input: 8 ounces nonfat plain yogurt


Input: 1 scallion (green part only), thinly sliced

1 scallion ( green part only ) , thinly sliced

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Input: 1/2 jalapeno pepper, stemmed, seeded and coarsely chopped

1/2 jalapeno pepper , stemmed , seeded and coarsely chopped

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Input: 1/4 cup loosely packed fresh mint leaves

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

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Input: Pinch saffron


Input: 1 teaspoon orange zest


Input: 1 teaspoon olive oil


Input: 1 1/2 teaspoons cumin seeds


Input: 4 tomatoes, cored and halved

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Input: 1 tablespoon butter


Input: 1 cup toasted bread crumbs, lightly seasoned with additional salt and pepper

1 cup toasted bread crumbs , lightly seasoned with additional salt and pepper

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Input: 1/4 teaspoon salt


Input: 1/2 teaspoon black pepper


Input: 1 egg


Input: 2 teaspoons ground ginger


Input: 2 cups salt cod


Input: 2 large baking potatoes


Input: 2 1/2 cups fresh bread crumbs


Input: 2 large eggs, beaten

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


Input: 2 teaspoons salt


Input: 4 teaspoons lime juice


Input: 2 teaspoons fresh ginger, peeled and grated

2 teaspoons fresh ginger , peeled and grated

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Input: 8 scallions (green part only), thinly sliced

8 scallions ( green part only ) , thinly sliced

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Input: 2 jalapeno peppers, stemmed, seeded and minced

2 jalapeno peppers , stemmed , seeded and minced

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Input: 1/2 cup cilantro leaves, chopped

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Input: 2 pounds shrimp, cooked, shelled and cut into 1/4-inch pieces

2 pounds shrimp , cooked , shelled and cut into 1/4-inch pieces

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Input: 4 6-inch pieces lemon grass or 3 teaspoons grated lemon rind

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Input: 1/4 cup plus 2 tablespoons fresh bread crumbs

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Input: 2 teaspoons salt


Input: Freshly ground black pepper to taste

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Input: 2 eggs, beaten


Input: 1/2 cup plus 2 tablespoons ground almonds

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Input: 12 ounces cooked red snapper, coarsely chopped

12 ounces cooked red snapper , coarsely chopped

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Input: 1 teaspoon grated orange rind


Input: 3 tablespoons minced fresh cilantro


Input: 1 jalapeno pepper, stemmed, seeded and minced

1 jalapeno pepper , stemmed , seeded and minced

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

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Input: 1/4 cup cracker crumbs


Input: Freshly ground black pepper to taste

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Input: 1/2 teaspoon salt


Input: 1 egg, beaten


Input: 1 teaspoon minced fresh mint


Input: 1 tablespoon minced fresh parsley


Input: 3 artichoke hearts, cooked until tender, cooled and coarsely chopped

3 artichoke hearts , cooked until tender , cooled and coarsely chopped

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: Freshly ground black pepper to taste

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Input: 1/2 cup cornmeal


Input: 1/2 pound sea scallops, coarsely chopped

1/2 pound sea scallops , coarsely chopped

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Input: 2 teaspoons salt


Input: 12 ounces cooked salmon, coarsely chopped

12 ounces cooked salmon , coarsely chopped

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Input: 2 eggs, beaten


Input: 1/4 cup chopped chives


Input: 2 small leeks, white and light green parts only, trimmed and finely chopped

2 small leeks , white and light green parts only , trimmed and finely chopped

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Input: 1 1/2 cups chopped shiitake mushrooms


Input: 4 teaspoons olive oil


Input: 1/2 cup dried bread crumbs


Input: 1 teaspoon dried thyme


Input: Freshly ground black pepper to taste

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Input: 1 slice bacon, diced


Input: 1 small onion, peeled and finely chopped

1 small onion , peeled and finely chopped

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Input: 4 cloves roasted garlic


Input: 6 ounces salt cod, soaked in water overnight, water changed several times

6 ounces salt cod , soaked in water overnight , water changed several times

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Input: 2 medium baking potatoes (8 ounces each), peeled, cut in 1/4-inch cubes, boiled until tender and drained

2 medium baking potatoes ( 8 ounces each ) , peeled , cut in 1/4-inch cubes , boiled until tender and drained

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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

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Input: 1 1/2 tablespoons milk


Input: 2 tablespoons butter


Input: 46-ounce salmon fillets


Input: Salt and ground black pepper


Input: Salt and ground white pepper


Input: 1/2 cup coconut milk


Input: 1 cup jasmine rice


Input: 1/2 cup whole milk


Input: 2 tablespoons butter


Input: Salt and ground black pepper


Input: 1/2 cup coconut milk


Input: 1/2 cup canned tomato sauce


Input: 2 tablespoons finely diced onion


Input: 1 tablespoon finely diced garlic


Input: Lemon wedges for garnish


Input: 1 1/2 teaspoons canola oil


Input: 3 tablespoons minced fresh parsley


Input: 1/2 teaspoon powdered saffron


Input: 3 pounds cooked shelled shrimp


Input: 1/2 cup drained capers


Input: 5 cups long grain rice


Input: 1 28-ounce can whole plum tomatoes

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Input: 6 cups well-flavored chicken stock


Input: 6 cloves garlic, minced


Input: 2 teaspoons oregano


Input: 1 large green pepper, cored, seeded and chopped

1 large green pepper , cored , seeded and chopped

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Input: 2 large onions, chopped

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


Input: 2 large sweet red peppers, cored, seeded and chopped

2 large sweet red peppers , cored , seeded and chopped

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Input: 40 mussels, scrubbed and debearded

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Input: 1 cup dry white wine


Input: 3 pounds chorizo sausage


Input: Juice of 2 lemons


Input: 1 teaspoon ground cumin


Input: Salt and freshly ground black pepper

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Input: 5 pounds chicken wings (30 to 40 wings)

5 pounds chicken wings ( 30 to 40 wings )

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Input: 8 tablespoons olive oil


Input: 2 teaspoons vanilla extract


Input: Juice of 1 lemon


Input: 9 large eggs


Input: 1 pound (4 cups) all-purpose flour

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Input: Dash salt


Input: 1 pound (2 cups) sugar

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Input: 1/2 cup white crème de menthe

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

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Input: 1/4 cup freshly squeezed lemon juice

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Input: 1 pound (4 sticks) butter

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Input: 2 cups milk


Input: 2 cups heavy cream


Input: 2 cups canned crushed pineapple in its own juice

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Input: 1 1/2 cups pineapple juice


Input: 1 1/2 cups sugar


Input: 1/2 cup light corn syrup


Input: 2 cups fresh mint leaves, lightly packed

2 cups fresh mint leaves , lightly packed

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Input: 1 tablespoon chopped tarragon


Input: 1 pound lump crab meat


Input: Salt to taste


Input: Pinch of cayenne pepper or more to taste

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

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Input: 1 sprig marjoram


Input: 1 tablespoon chopped mint, plus 1 tablespoon for taste, if desired

1 tablespoon chopped mint , plus 1 tablespoon for taste , if desired

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Input: 1 large sprig parsley


Input: 4 cups shellfish stock or fish stock

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Input: 1 bay leaf


Input: 2 cloves garlic, minced


Input: 4 cups canned peeled Italian tomatoes, seeded and chopped, with their juice

4 cups canned peeled Italian tomatoes , seeded and chopped , with their juice

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Input: 1 medium yellow onion, peeled and chopped

1 medium yellow onion , peeled and chopped

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Input: 3 tablespoons butter


Input: 2 large lemons


Input: 1 cup cold water


Input: 1 tablespoon vinegar


Input: 5 tablespoons cooking oil


Input: 3 tablespoons cocoa


Input: 1 teaspoon salt


Input: 1/2 cup sugar


Input: 1 teaspoon vanilla


Input: 1 1/2 cups flour


Input: 1 teaspoon baking soda


Input: 3 tablespoons vinegar


Input: Salt and pepper to taste

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


Input: 2 strips bacon


Input: Additional bacon fat or cooking oil

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

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Input: 3 cups coarsely shredded cabbage


Input: 1 12-ounce can beer, the blander the better

1 12-ounce can beer , the blander the better

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Input: 2 tablespoons melted butter (optional)

2 tablespoons melted butter ( optional )

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

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Input: 2 tablespoons sugar


Input: 1 teaspoon salt


Input: 3 teaspoons baking powder


Input: Cornmeal


Input: 3 cups flour (See note)

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

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Input: 1/4 teaspoon salt


Input: 3 tablespoons olive oil


Input: 1 teaspoon black mustard seeds


Input: 2 cups stemmed watercress


Input: 3/4 cup toasted walnuts, chopped

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Input: 1 large clove garlic, peeled and chopped

1 large clove garlic , peeled and chopped

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Input: 2 teaspoons 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: 10 cups stemmed watercress


Input: 2 teaspoons Dijon mustard


Input: 1 1/2 cups plain lowfat yogurt


Input: 1 1/2 cups 1 percent milk


Input: 4 medium-size red potatoes (1 pound)

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

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Input: 2 teaspoons chopped fresh chives


Input: 2 lobsters, steamed, shelled and cut into 1/2-inch pieces

2 lobsters , steamed , shelled and cut into 1/2-inch pieces

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: 1/8 teaspoon cayenne


Input: 2 yellow bell peppers, stemmed, cored and cut into small dice

2 yellow bell peppers , stemmed , cored and cut into small dice

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

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Input: 1 teaspoon salt, plus more to taste

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Input: 1 tablespoon fresh lime juice


Input: Freshly ground pepper to taste

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


Input: 3 cups tomato essence


Input: 2 red bell peppers, stemmed, cored and cut into small dice

2 red bell peppers , stemmed , cored and cut into small dice

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

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Input: 1 teaspoon fresh lemon juice


Input: 1 teaspoon salt


Input: 1/2 teaspoon ground coriander


Input: 2 medium cucumbers, peeled and coarsely chopped

2 medium cucumbers , peeled and coarsely chopped

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Input: 8 large, ripe tomatoes, cored and quartered

8 large , ripe tomatoes , cored and quartered

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Input: 1 cup tomato essence


Input: 2 teaspoons freshly ground pepper, plus more to taste

2 teaspoons freshly ground pepper , plus more to taste

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Input: 1/2 teaspoon salt


Input: Freshly ground pepper to taste

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


Input: 1/2 teaspoon ground cumin


Input: 2 teaspoons chopped fresh mint


Input: 1 rib celery, chopped


Input: 8 large carrots, peeled and chopped

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Input: 2 potatoes, peeled and chopped

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

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

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Input: 2 tablespoons chopped parsley


Input: 4 onions, chopped


Input: 3 cloves garlic, minced


Input: 1 eggplant, peeled, seeded and diced

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Input: 2 teaspoons vegetable oil


Input: 4 teaspoons fresh lemon juice


Input: 1 teaspoon 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 chopped fresh rosemary


Input: 4 teaspoons chopped fresh thyme


Input: 1/2 cup chopped fresh basil


Input: 4 tablespoons chopped fresh oregano


Input: 4 teaspoons minced scallion


Input: 2 cups buttermilk


Input: 4 cloves garlic, peeled and chopped

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Input: 2 cups cubed stale French bread

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Input: 1 cup white wine


Input: 4 small heads Boston lettuce, cored

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Input: 1/2 pound baby shrimp, in the shell

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Input: 8 large basil leaves, cut across into thin strips

8 large basil leaves , cut across into thin strips

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

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Input: Freshly ground pepper to taste


Input: 1/2 lemon


Input: 2 cups buttermilk


Input: 1 1/2 teaspoons fresh lemon juice


Input: 1 jalapeno, seeded and coarsely chopped

1 jalapeno , seeded and coarsely chopped

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Input: 1/2 cup fresh cilantro


Input: 2 large scallions, green part only, coarsely chopped

2 large scallions , green part only , coarsely chopped

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Input: 1/4 teaspoon grated orange zest


Input: 1 1/2 teaspoons fresh orange juice


Input: 4 teaspoons chopped fresh cilantro


Input: 4 medium-size cucumbers, peeled, halved, seeded and coarsely chopped

4 medium-size cucumbers , peeled , halved , seeded and coarsely chopped

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

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Input: 2 teaspoons 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 cloves garlic, peeled and coarsely chopped

4 cloves garlic , peeled and coarsely chopped

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Input: 1 cup plain lowfat yogurt


Input: 1 1/2 cups 1 percent milk


Input: 2 ounces Ketel One vodka


Input: 1 ounce liquid from pickled green tomatoes

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Input: Thin wedge of a pickled green tomato for garnishing the rim

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Input: 2 large avocados, peeled and pitted

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Input: 4 teaspoons fresh lime juice


Input: 3 hot chilies, or to taste, seeded and coarsely chopped

3 hot chilies , or to taste , seeded and coarsely chopped

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Input: 2 sheets phyllo dough, each 17 1/2 by 11 inches

2 sheets phyllo dough , each 17$1/2 by 11 inches

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Input: 2 tablespoons melted unsalted butter


Input: 4 tablespoons plain dried bread crumbs

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Input: 2 tablespoons chopped parsley


Input: 1/4 pound Asiago fresco, finely diced, or fresh goat cheese, crumbled

1/4 pound Asiago fresco , finely diced , or fresh goat cheese , crumbled

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Input: 1/2 teaspoon chopped thyme leaves


Input: 1/3 cup white wine


Input: Salt and freshly ground black pepper to taste

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Input: 1 clove garlic, minced


Input: 1/2 medium onion, finely chopped

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Input: 2 tablespoons olive oil


Input: 3/4 pounds mixed wild mushrooms


Input: 10 peppercorns


Input: 1 teaspoon mushroom soy sauce or tamari

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Input: 1/4 ounce dried porcini or other dried mushrooms

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Input: 3 sprigs fresh thyme


Input: 1 bay leaf


Input: 4 cloves garlic, peeled and smashed

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Input: 1 1/2 pounds (about 8 cups) wild and domestic mushroom pieces and trimmings

1$1/2 pounds ( about 8 cups ) wild and domestic mushroom pieces and trimmings

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Input: 1 large onion, chopped

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


Input: 2 carrots, chopped


Input: 1 stalk celery, chopped


Input: 1 tablespoon minced savory


Input: 2 tablespoons minced parsley


Input: 1 cup coarsely grated Parmesan cheese

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Input: 2 tablespoons olive oil


Input: Salt and freshly ground black pepper to taste

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Input: 1 bay leaf


Input: 1 tablespoon tomato paste


Input: 2/3 cup sherry


Input: 1 3/4 pounds mushrooms, any combination of wild and domestic varieties

1$3/4 pounds mushrooms , any combination of wild and domestic varieties

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Input: 1 1/2 cups mushroom stock (see recipe) or veal stock

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Input: 1 stalk celery, finely chopped

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Input: 5 cloves garlic, minced


Input: 1 onion, finely chopped


Input: 2 carrots, finely chopped


Input: 1 tablespoon finely minced parsley


Input: 1 tablespoon olive oil


Input: 1 tablespoon unsalted butter


Input: 4 tablespoons finely minced shallots


Input: Kosher salt and freshly ground pepper to taste

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Input: 2 tablespoons butter


Input: 1/4 pound each of 4 different wild mushrooms (1 pound total)

1/4 pound each of 4 different wild mushrooms ( 1 pound total )

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Input: 2 tablespoons olive oil


Input: 2 tablespoons unsalted butter


Input: 1 1/2 cups yellow polenta meal


Input: 1 1/4 teaspoons kosher salt


Input: 2 tablespoons minced fresh tarragon


Input: 2/3 cup cream cheese


Input: 2 medium-sized cucumbers


Input: Freshly ground black pepper to taste

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Input: 1/2 cup mayonnaise


Input: 1 1/2 tablespoons bread crumbs


Input: 2 teaspoons finely minced chives


Input: 36 firm but ripe cherry tomatoes, about an inch in diameter

36 firm but ripe cherry tomatoes , about an inch in diameter

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Input: 1/2 ounce sturgeon, salmon or whitefish caviar (see note)

1/2 ounce sturgeon , salmon or whitefish caviar ( see note )

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Input: 36 firm but ripe cherry tomatoes about an inch in diameter

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Input: 1/2 cup sour cream or creme fraiche

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Input: 2 cups lentils


Input: Salt and freshly ground black pepper

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Input: Plain yogurt


Input: 1 fresh hot green chili, seeded and minced

1 fresh hot green chili , seeded and minced

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Input: 2 cloves garlic, minced


Input: 1 teaspoon minced fresh ginger


Input: 2 teaspoons ground cumin


Input: 4 cups chicken stock


Input: 1/4 cup chopped celery


Input: 1/4 cup chopped carrots


Input: 1 bay leaf


Input: 1/2 teaspoon ground sage


Input: 1/4 cup chopped Italian parsley


Input: 1/3 cup barley


Input: 1/2 cup lentils


Input: 6 cups water


Input: Salt and freshly ground black pepper

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Input: 6 to 8 fresh sage leaves

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Input: 2 skinless and boneless chicken breasts (about 1 1/4 pounds)

2 skinless and boneless chicken breasts ( about 1$1/4 pounds )

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Input: 3 tablespoons olive oil or vegetable oil

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Input: 1 cup finely chopped onion


Input: 1 medium sweet red pepper, cored, seeded and chopped

1 medium sweet red pepper , cored , seeded and chopped

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Input: 1/2 teaspoon reduced-sodium soy sauce


Input: 1 teaspoon rice vinegar


Input: 2 tablespoons olive oil or butter

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Input: 1/2 cup chopped onions


Input: 2 ounces Parmigiano Reggiano (4 tablespoons)

2 ounces Parmigiano Reggiano ( 4 tablespoons )

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Input: 1/2 cup reduced-fat ricotta cheese


Input: 1/2 cup nonfat plain yogurt


Input: 8 ounces fresh spinach linguine


Input: 1/4 teaspoon nutmeg


Input: Freshly ground black pepper to taste

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Input: 1/4 teaspoon salt


Input: 16 asparagus spears


Input: 1 teaspoon sesame oil


Input: 1/2 teaspoon canola oil


Input: 6 slices lean bacon


Input: 1/3 cup corn, peanut or vegetable oil

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Input: 1 teaspoon finely minced garlic


Input: 1/4 cup red-wine vinegar


Input: 1/4 cup finely chopped parsley


Input: 12 ounces peeled baby carrots or sliced ready-cut carrots

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Input: 2 hard-cooked eggs


Input: 1 1/2 pounds fresh spinach in bulk or 2 10-ounce packages fresh spinach in plastic bags

1$1/2 pounds fresh spinach in bulk or 2 10-ounce packages fresh spinach in plastic bags

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Input: 1/2 cup heavy cream


Input: 2 tablespoons freshly grated Parmesan cheese

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Input: 1/3 cup finely chopped scallions


Input: 1 9-ounce package fresh or dried cheese tortellini

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Input: 1 teaspoon finely minced, seeded hot green pepper, optional

1 teaspoon finely minced , seeded hot green pepper , optional

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Input: 1 1/4 pounds red ripe tomatoes, peeled and cut into 1/2-inch cubes, about 3 cups

1$1/4 pounds red ripe tomatoes , peeled and cut into 1/2-inch cubes , about 3 cups

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Input: 1/2 pound cooked ham, cut into 1/2-inch cubes

1/2 pound cooked ham , cut into 1/2-inch cubes

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Input: 1/2 pound zucchini, ends trimmed and cut into 1/2-inch cubes, about 2 cups

1/2 pound zucchini , ends trimmed and cut into 1/2-inch cubes , about 2 cups

B-QTY B-UNIT 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

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Input: 3 tablespoons olive oil


Input: 1/2 cup finely chopped onion


Input: 1 tablespoon finely minced garlic


Input: 4 quarts water


Input: Salt to taste if desired

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Input: Curry-mustard steaming liquid (see recipe)

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Input: 32 large shrimp, in the shell

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

1/2 teaspoon kosher salt , plus more to taste

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Input: 2 teaspoons grated orange zest


Input: 1 tablespoon chopped Italian parsley


Input: 2 tablespoons toasted pine nuts, coarsely chopped

2 tablespoons toasted pine nuts , coarsely chopped

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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 4-ounce trout fillets


Input: Orange, chili and rosemary steaming liquid (see recipe)

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

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Input: 2 tablespoons chopped shallots


Input: 1/4 teaspoon dried red pepper flakes

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

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Input: 2 cloves garlic, peeled and minced

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

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Input: 1 teaspoon vegetable oil


Input: 2 small jalapenos, halved lengthwise, not seeded

2 small jalapenos , halved lengthwise , not seeded

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

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Input: 1/2 teaspoon ground cumin


Input: 2 cups water


Input: 1/8 teaspoon ground turmeric


Input: 1/2 cup yellow split peas, picked over and rinsed well

1/2 cup yellow split peas , picked over and rinsed well

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: Curry-mustard steaming liquid (see recipe)

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

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NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 teaspoons kosher salt


Input: Freshly ground pepper to taste

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


Input: 6 scallions, minced


Input: 2 medium carrots, peeled and minced

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

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Input: 1 pound ground pork


Input: 1/2 cup lowfat milk


Input: 2 eggs


Input: 3 cups chickpea flour (see note)

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

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Input: 3 1/2 cups water


Input: 3 tablespoons curry powder


Input: 2 tablespoons Dijon mustard


Input: 1/2 cup zucchini, diced small

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

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Input: 1 cup cooked sticky (also called sweet or glutinous) rice

1 cup cooked sticky ( also called sweet or glutinous ) rice

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

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Input: 1/2 cup white wine


Input: 2 cups water


Input: 1 small jalapeno pepper, cut across into thin slices

1 small jalapeno pepper , cut across into thin slices

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 cup orange juice


Input: 1/4 teaspoon grated orange zest


Input: 5 branches fresh rosemary


Input: 12 large romaine lettuce leaves


Input: 4 scallions, green part only, leaves separated and halved or quartered if large

4 scallions , green part only , leaves separated and halved or quartered if large

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

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


Input: Roasted-lemon-and-garlic steaming liquid (see recipe)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Freshly ground pepper to taste

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


Input: 1/4 cup chopped Italian parsley


Input: 6 large cloves garlic, peeled and minced

6 large cloves garlic , peeled and minced

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

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Input: 2 teaspoons grated lemon zest


Input: 4 teaspoons kosher salt


Input: 2 ribs celery, diced very small

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

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Input: 1 red bell pepper, cored and diced very small

1 red bell pepper , cored and diced very small

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

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Input: Freshly ground black pepper to taste

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 small heads garlic, smashed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 lemons, cut across into 1/8-inch slices

2 lemons , cut across into 1/8-inch slices

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

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Input: 2 tablespoons olive oil


Input: 1 bay leaf


Input: 1/2 teaspoon black peppercorns


Input: 3 cups water


Input: 1 boneless, skinless chicken breast (about 8 ounces), split

1 boneless , skinless chicken breast ( about 8 ounces ) , split

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

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Input: 1 1/2 cups cooked white rice


Input: 2 teaspoons dried thyme


Input: 2 tablespoons, plus 2 teaspoons pitted and chopped imported black olives

2 tablespoons , plus 2 teaspoons pitted and chopped imported black olives

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

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Input: 1/8 teaspoon salt


Input: 3/4 cup long-grain rice


Input: One or two sprigs fresh mint to yield 1 tablespoon chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup frozen peas


Input: 1/8 teaspoon salt


Input: 1 teaspoon ground cumin


Input: 1/2 teaspoon ground coriander


Input: 1/8 teaspoon cayenne


Input: 1/2 teaspoon turmeric


Input: 1/2 cup no-salt-added chicken stock


Input: 1 large stalk celery or 2 ounces chopped celery

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

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Input: 1 large tart apple


Input: 8 ounces skinless, boneless chicken breasts

8 ounces skinless , boneless chicken breasts

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

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Input: Enough fresh or frozen ginger to yield 1 tablespoon coarsely grated

B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME B-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: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 ounces whole onion or 11 ounces chopped, ready-cut onion

12 ounces whole onion or 11 ounces chopped , ready-cut onion

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

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Input: 2 teaspoons canola oil


Input: 1 clove garlic


Input: A pinch of oregano


Input: 1/4 cup olive oil


Input: 5 cloves garlic, finely chopped

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

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Input: 1/4 pound pepperoni, thinly sliced and halved

1/4 pound pepperoni , thinly sliced and halved

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

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Input: A pinch of fresh parsley


Input: 2 bags black-currant tea


Input: 6 slices orange plus 1/2 an orange

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

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Input: 6 slices lemon plus 1/2 a lemon

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

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Input: 4 sprigs mint


Input: 1 pound cannellini dried beans or 2 19-ounce cans cannellini, drained

1 pound cannellini dried beans or 2 19-ounce cans cannellini , drained

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

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


Input: 4 heads escarole, about 3 pounds, washed (or the same weight of Swiss chard, dandelion greens or endives)

4 heads escarole , about 3 pounds , washed ( or the same weight of Swiss chard , dandelion greens or endives )

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

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

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


Input: 2 bags Darjeeling


Input: 1 bag English breakfast tea


Input: 1 cup sugar


Input: 1 1/4 cups canned pumpkin puree


Input: 1/2 teaspoon ground ginger


Input: 1/2 teaspoon ground cinnamon


Input: 1/2 teaspoon grated nutmeg


Input: 1/4 teaspoon salt, if desired

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

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Input: 1/2 cup milk


Input: 1 envelope unflavored gelatin


Input: 1/4 cup cold water


Input: 1/2 cup heavy cream


Input: 1 cup pulverized praline (see recipe)

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

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Input: 3 eggs, separated


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

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Input: 1 cup milk


Input: 1 envelope unflavored gelatin


Input: 2 tablespoons cold water


Input: 1 cup heavy cream


Input: 1/2 cup, plus 6 tablespoons, sugar

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Input: 1/2 cup, plus 2 tablespoons, cold water

1/2 cup , plus 2 tablespoons , cold water

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 teaspoon grated orange rind


Input: 1 envelope unflavored gelatin


Input: 1 cup orange juice


Input: 1 tablespoon cornstarch


Input: 3 eggs, separated


Input: 3 tablespoons Grand Marnier


Input: 1 cup heavy cream


Input: 1/2 cup butter


Input: 1/2 cup sugar


Input: 1/3 cup dark molasses


Input: 1/4 teaspoon ground ginger


Input: 1/2 teaspoon ground cinnamon


Input: 1 teaspoon grated orange rind


Input: 1/4 cup flour


Input: 2 tablespoons Cognac


Input: 1 cup sugar


Input: 1/4 cup water


Input: 3/4 cup whole blanched almonds


Input: 1 tablespoon corn, peanut or other unflavored vegetable oil

1 tablespoon corn , peanut or other unflavored vegetable oil

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

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Input: 4 chicken breast halves with skin and bone left intact, about 2 pounds

4 chicken breast halves with skin and bone left intact , about 2 pounds

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

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Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 2 large Italian-style link sausages about 1/2 pound

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 1/2 pound small mushrooms, rinsed and drained

1/2 pound small mushrooms , rinsed and drained

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces prosciutto, cut into thin strips, about 3/4 cup

2 ounces prosciutto , cut into thin strips , about 3/4 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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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup finely chopped onion


Input: 1 teaspoon finely minced garlic


Input: 1 bay leaf


Input: 1/2 teaspoon dried thyme


Input: 1 teaspoon loosely packed thread saffron

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups dry white wine


Input: 1 cup canned crushed tomatoes


Input: 1 cup fresh or canned chicken broth

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 dozen small littleneck clams

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


Input: 24 small pimento-stuffed green olives


Input: 2 tablespoons butter


Input: 3 tablespoons finely chopped onion


Input: 1 cup long-grain rice


Input: 1 1/2 cups water


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 1 bay leaf


Input: 2 sprigs fresh parsley


Input: 3 sprigs fresh thyme or 1/2 tea spoon dried thyme

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Tabasco sauce to taste


Input: 2 tablespoons olive oil


Input: 2 teaspoons finely chopped garlic


Input: 1 cup finely chopped leeks


Input: 2 cups peeled and chopped fresh plum tomatoes

B-QTY B-UNIT B-COMMENT I-COMMENT I-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 bag lemon-zinger tea


Input: 1 bag chamomile tea


Input: 3 tablespoons peanut oil


Input: 4 1/2 teaspoons soy sauce


Input: 2 cilantro sprigs, leaves only (optional)

2 cilantro sprigs , leaves only ( optional )

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 YesPAREN YesPAREN YesPAREN


Input: 1 scallion, trimmed and sliced in thin strands lengthwise

1 scallion , trimmed and sliced in thin strands lengthwise

B-QTY B-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


Input: 1 1/2-inch piece of ginger, peeled and cut in fine slivers

1$1/2-inch piece of ginger , peeled and cut in fine slivers

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons thinly sliced scallions


Input: 1 1/2 or 2 pounds whole, scaled fish like red snapper, rock cod, large flounder or black bass; or a thick chunk of striped or black bass

1$1/2 or 2 pounds whole , scaled fish like red snapper , rock cod , large flounder or black bass; or a thick chunk of striped or black bass

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

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

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: 1/2 pound chorizo sausage, cut across into 1/4-inch thick slices

1/2 pound chorizo sausage , cut across into 1/4-inch thick slices

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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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 18 medium-size shiitake mushrooms, stemmed and grilled

18 medium-size shiitake mushrooms , stemmed and grilled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 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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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 1/2 teaspoons pure chili powder


Input: 3 poblano peppers, roasted, peeled, seeded, deribbed and cut into 1/2-inch dice

3 poblano peppers , roasted , peeled , seeded , deribbed and cut into 1/2-inch dice

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

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: 6 cups water


Input: 6 ears grilled corn, kernels cut from the cob

6 ears grilled corn , kernels cut from the cob

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound dried large lima beans, soaked in water overnight and drained

1/2 pound dried large lima beans , soaked in water overnight and drained

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

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


Input: 1 cup grilled corn


Input: 3 red bell peppers, roasted, peeled, seeded, deribbed and cut into 1/2-inch dice

3 red bell peppers , roasted , peeled , seeded , deribbed and cut into 1/2-inch dice

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

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: 3 yellow bell peppers, roasted, peeled, seeded, deribbed and cut into 1/2-inch dice

3 yellow bell peppers , roasted , peeled , seeded , deribbed and cut into 1/2-inch dice

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

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: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 medium zucchini, trimmed and cut lengthwise into 1/4-inch-thick slices, grilled until tender but not soft and cut across into 1/2-inch pieces

4 medium zucchini , trimmed and cut lengthwise into 1/4-inch-thick slices , grilled until tender but not soft and cut across into 1/2-inch pieces

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

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX 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: Freshly ground pepper to taste

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


Input: 1 teaspoon olive oil


Input: 1/2 teaspoon salt


Input: 1/4 teaspoon ground cumin


Input: 1 clove garlic, peeled


Input: 1 1/2 cups canned cannellini beans, drained and rinsed

1$1/2 cups canned cannellini beans , drained and rinsed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 2 tablespoons ice water


Input: 3/4 teaspoon salt


Input: 1/8 teaspoon cayenne


Input: 6 tablespoons cold unsalted butter, cut in pieces

6 tablespoons cold unsalted butter , cut in pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 teaspoon sugar


Input: 3/4 cup flour


Input: 1/2 cup cornmeal


Input: 1 teaspoon minced lemon rind


Input: 4 teaspoons chopped cilantro


Input: 1/8 teaspoon cayenne


Input: 1/2 teaspoon ground coriander


Input: 1/4 teaspoon ground cinnamon


Input: 1 teaspoon ground cumin


Input: 2 cups cooked Basmati rice


Input: 1 teaspoon olive oil


Input: 8 large tomatoes


Input: Freshly ground pepper to taste

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


Input: 3 1/4 teaspoons salt


Input: 1 pound medium shrimp, shelled and deveined

1 pound medium shrimp , shelled 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 tablespoon curry powder


Input: 4 teaspoons salt


Input: Freshly ground pepper to taste

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


Input: 4 tablespoons fresh lemon juice


Input: 4 cups water


Input: 1/2 cup chopped parsley


Input: 8 cloves garlic, peeled and minced

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

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Input: 2 cups raw bulgur wheat


Input: 1 teaspoon olive oil


Input: 2 teaspoons olive oil


Input: 2 large eggplants, cut in half lengthwise

2 large eggplants , cut in half lengthwise

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: 3 ounces reduced-fat goat cheese, crumbled

3 ounces reduced-fat goat cheese , crumbled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 2 tablespoons dried bread crumbs


Input: 1/2 cup coarsely chopped imported black olives

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: 4 large tomatoes, cut into 1/4-inch-thick slices

4 large tomatoes , cut into 1/4-inch-thick slices

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: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cloves garlic, peeled and minced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon chopped fresh thyme


Input: 2 teaspoons chopped fresh Italian parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 1 teaspoon salt, plus more to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons vegetable oil


Input: 2 tablespoons toasted sesame seeds


Input: 2 tablespoons fresh lemon juice


Input: 2 pounds green beans, trimmed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons kirschwasser or Grand Marnier

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pint fresh strawberries


Input: Juice of half a lemon


Input: 1/2 cup sugar


Input: Candied violets for decoration


Input: 1 teaspoon confectioners' sugar


Input: 1 tablespoon powdered cocoa


Input: 1 1/4 cups sugar


Input: 5 egg whites


Input: 1/2 pound (eight squares) unsweetened chocolate

1/2 pound ( eight squares ) unsweetened chocolate

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 YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 8 egg yolks


Input: 1 cup shelled walnuts, preferably black walnuts, about 4 ounces, broken into pieces

1 cup shelled walnuts , preferably black walnuts , about 4 ounces , broken into pieces

B-QTY B-UNIT B-COMMENT B-NAME O I-COMMENT I-COMMENT B-NAME O 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 cup unsalted butter, cut into 1-inch cubes, plus butter for greasing the pan

1 cup unsalted butter , cut into 1-inch cubes , plus butter for greasing the pan

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

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons olive oil


Input: 2 teaspoons balsamic vinegar


Input: 4 teaspoons red-wine vinegar


Input: 1 tablespoon Dijon mustard


Input: 1 bunch arugula


Input: 4 to 6 heads endive


Input: 1/2 cup heavy cream


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup diced green pepper


Input: 2 teaspoons curry powder


Input: 1/2 cup diced sweet red pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup diced sweet yellow pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons unsalted butter


Input: 8 or more ears fresh corn on the cob, or 4 1/2 cups frozen whole corn kernels

8 or more ears fresh corn on the cob , or 4$1/2 cups frozen whole corn kernels

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

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

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


Input: 1 1/4 cups fresh or canned chicken broth

1$1/4 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: 1/4 cup flour


Input: 4 tablespoons corn, peanut or vegetable oil

4 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: 6 loin veal chops, about 1/2 pound each

6 loin veal chops , about 1/2 pound each

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 cups heavy cream


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon dry Madeira or dry Sherry

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 7 tablespoons dry white wine


Input: 1 tablespoon freshly squeezed lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely chopped shallots


Input: 1/2 cup finely grated Gruyere or asiago cheese

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 ounce dried morels, about 1 cup, or 3 ounces fresh mushrooms

1 ounce dried morels , about 1 cup , or 3 ounces fresh mushrooms

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

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

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


Input: 8 tablespoons unsalted butter


Input: 3 tablespoons olive oil


Input: 18 cheese croutons


Input: 1 baguette


Input: 6 small sprigs fresh basil for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon sugar


Input: 5 or more drops Tabasco sauce

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup tomato juice


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

2$1/2 cups fresh or canned chicken broth

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons tomato paste


Input: 1/4 cup finely chopped fresh basil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup thinly sliced, trimmed fresh fennel

1/4 cup thinly sliced , trimmed fresh fennel

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: 1 sprig fresh thyme


Input: 1/2 cup thinly sliced heart of celery

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon finely minced garlic


Input: 2 cups thinly sliced onion, about 1 5-ounce onion

2 cups thinly sliced onion , about 1 5-ounce onion

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME B-COMMENT 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: 1/2 cup finely chopped green pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 4 sprigs fresh parsley


Input: 1/2 teaspoon dried thyme


Input: 1 bay leaf


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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup water


Input: 3 cups dry red wine, preferably a Burgundy type

3 cups dry red wine , preferably a Burgundy type

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons flour


Input: 1/2 pound thinly sliced mushrooms, about 3 cups

1/2 pound thinly sliced mushrooms , about 3 cups

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 24 small white onions, about 3/4 pound

B-QTY B-COMMENT I-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: Freshly ground pepper to taste

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


Input: Salt to taste if desired

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


Input: 1 3/4 pounds ripe tomatoes, cored

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 guinea hens, 2 to 2 1/4 pounds each, cut into serving pieces

2 guinea hens , 2 to 2$1/4 pounds each , cut into serving pieces

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

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

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


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon butter


Input: 2 tablespoons finely chopped parsley


Input: 1 tablespoon finely chopped fresh dill

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon lemon juice


Input: 1 tablespoon olive oil


Input: 1/2 cup finely chopped onion


Input: 1 teaspoon finely chopped garlic


Input: 1/2 cup scraped and finely diced carrots, about 1/4-inch cubes

1/2 cup scraped and finely diced carrots , about 1/4-inch cubes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup kasha


Input: 1 bay leaf


Input: 2 sprigs 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: 1 3/4 cups fresh or canned chicken broth

1$3/4 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 tablespoon butter


Input: 1/4 teaspoon paprika


Input: 2 teaspoons pepper vodka


Input: 1 tablespoon red-wine vinegar


Input: 1/4 cup sour cream


Input: 2 teaspoons tomato paste


Input: 1 tablespoon corn or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon ground cumin


Input: 1/8 teaspoon freshly grated nutmeg


Input: 1 1/2 cups fresh bread crumbs


Input: 1 cup 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 tablespoon all-purpose flour


Input: 1 cup finely chopped onions


Input: 1 tablespoon olive oil


Input: 1/2 pound lean ground pork


Input: 1 pound lean ground veal


Input: 1 rounded tablespoon safflower threads


Input: 1 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil or butter

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 cups plain low-fat yogurt, drained to make 3 cups

6 cups plain low-fat yogurt , drained to make 3 cups

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 egg


Input: 1 teaspoon coarse salt, plus salt to taste

1 teaspoon coarse salt , plus salt to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup dried chickpeas, soaked overnight

2/3 cup dried chickpeas , soaked overnight

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large boiling potatoes (1 1/2 pounds)

4 large boiling potatoes ( 1$1/2 pounds )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon olive oil


Input: 1 teaspoon white wine vinegar


Input: 2 large navel oranges


Input: 4 medium or large black Italian, French or Greek olives

4 medium or large black Italian , French or Greek olives

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely chopped red onion

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 ounces boneless shoulder of lamb, trimmed of all fat

5 ounces boneless shoulder of lamb , trimmed of all fat

B-QTY B-UNIT B-COMMENT B-NAME I-NAME I-NAME B-COMMENT I-COMMENT B-NAME 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 cup nonfat plain yogurt


Input: 1/8 teaspoon salt


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup frozen peas


Input: 1/8 teaspoon nutmeg


Input: 1 10-ounce package fresh spinach or 1 pound loose spinach

B-QTY O B-UNIT B-NAME I-NAME I-COMMENT B-QTY 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: 1 package active dry yeast


Input: 1 teaspoon salt


Input: 1/2 cup sugar


Input: 1/2 teaspoon nutmeg, preferably freshly ground

1/2 teaspoon nutmeg , preferably freshly ground

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: 1/4 teaspoon allspice


Input: 1/2 teaspoon grated lemon peel


Input: 2/3 cup skim milk


Input: 3 tablespoons unsalted butter, in pieces

3 tablespoons unsalted butter , in pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 eggs


Input: 1/3 cup chopped candied fruit peel

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Oil for bowl and pan

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


Input: 1 pound tiny new potatoes


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

12 ounces whole onion or 11 ounces ready-cut ( 2$1/4 to 2$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 I-COMMENT

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

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


Input: 2 teaspoons olive oil


Input: 2 cloves garlic


Input: 1 1/2 cups whole-wheat flour


Input: 1/2 cup raisins


Input: 1 large apple peeled, cored and finely chopped

1 large apple peeled , cored and finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 1/2 cups flour (approximately)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 5 to 6 cups all-purpose flour

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 1/2 tablespoons vegetable oil


Input: 2 teaspoons salt


Input: 1/2 cup light brown sugar


Input: 1 cup warm skim milk


Input: 1 1/4 cups warm water


Input: 2/3 cup butter, melted and cooled

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Input: 1 package active dry yeast


Input: 1 cup buttermilk


Input: 1 cup chilled vegetable shortening, cut into bits

1 cup chilled vegetable shortening , cut into bits

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Input: 4 teaspoons baking powder


Input: 1 teaspoon salt


Input: 1 teaspoon baking soda


Input: 4 cups flour


Input: 1/2 cup sugar


Input: 1/4 cup sugar


Input: 1/3 cup white vinegar


Input: 1 or 2 cloves garlic, mashed

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Input: Salt to taste


Input: 6 Kirby cucumbers, thinly sliced

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

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Input: 1/2 cup currants


Input: 1 package active dry yeast


Input: 1 cup warm water


Input: 6 tablespoons chopped fresh coriander


Input: 3 tablespoons white wine or dry vermouth

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

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Input: 6 scallions, sliced


Input: 3 tablespoons rice vinegar


Input: 2 tablespoons minced fresh ginger


Input: 1/2 cup Oriental sesame paste


Input: 5 1/2 tablespoons low-sodium soy sauce


Input: 1 tablespoon sugar


Input: 1 tablespoon hot chili oil


Input: 3 tablespoons Oriental sesame oil


Input: 6 cloves garlic, minced


Input: 24 ounces fresh Chinese thin egg noodles or fresh linguine

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Input: 1/4 cup chopped fresh basil


Input: 3 large whole skinless, boneless chicken breasts, about 3 pounds

3 large whole skinless , boneless chicken breasts , about 3 pounds

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Input: Freshly ground pepper to taste

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


Input: 10 tablespoons olive oil


Input: 1 cup sliced scallions


Input: 10 tablespoons red-wine vinegar


Input: 2 teaspoons dry mustard


Input: Salt to taste


Input: 2 pounds green beans, trimmed

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Input: 2 to 2 1/2 pounds small red potatoes, scrubbed

2 to 2$1/2 pounds small red potatoes , scrubbed

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Input: 3/4 cup white wine


Input: 2 tablespoons olive oil


Input: 1 tablespoon minced garlic


Input: Freshly ground pepper to taste

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


Input: 3 tablespoons minced fresh oregano


Input: 3 tablespoons minced fresh thyme


Input: Salt and white pepper to taste

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Input: 1 cup finely chopped walnuts


Input: 1/2 tablespoon minced fresh dill


Input: 6 whole boneless chicken breasts, skin left on, about 5 pounds

6 whole boneless chicken breasts , skin left on , about 5 pounds

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

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Input: 1 1/3 pounds soft goat cheese


Input: 4 cups plain yogurt


Input: 2 cups peeled, seeded, grated cucumber

2 cups peeled , seeded , grated cucumber

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

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Input: 1 (28-ounce can) tomatoes, drained and coarsely chopped (liquid reserved)

1 ( 28-ounce can ) tomatoes , drained and coarsely chopped ( liquid reserved )

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Input: 2 small cloves garlic, minced

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Input: 3/4 cup seedless raisins


Input: 3 medium zucchini, cut in 1/4-inch dice

3 medium zucchini , cut in 1/4-inch dice

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Input: Black pepper to taste


Input: 2 tablespoons kosher salt


Input: 1/4 cup fresh lime juice


Input: 2 bunches coriander, chopped


Input: 2 cups black beans, cooked (see Micro-Tip) or 4 1/2 cups canned black beans, drained and rinsed

2 cups black beans , cooked ( see Micro-Tip ) or 4$1/2 cups canned black beans , drained and rinsed

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

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Input: 4 to 4 1/2 jalapeno peppers, stemmed, seeded, deribbed and minced

4 to 4$1/2 jalapeno peppers , stemmed , seeded , deribbed and minced

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

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Input: 1 eggplant, cut in 1/4-inch dice

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Input: 1 medium red bell pepper, stemmed, seeded, deribbed and cut in 1/4-inch dice

1 medium red bell pepper , stemmed , seeded , deribbed and cut in 1/4-inch dice

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

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Input: 10 medium garlic cloves, smashed, peeled and chopped

10 medium garlic cloves , smashed , peeled and chopped

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