Input: 1 large Idaho potato, unpeeled

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

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

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Input: 4 bay leaves


Input: 2 cups chardonnay


Input: 1 orange, coarsely chopped


Input: 1 red bell pepper, cored, seeded and coarsely chopped

1 red bell pepper , cored , seeded and coarsely chopped

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

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Input: 1 leek, coarsely chopped


Input: 1 fennel bulb, coarsely chopped

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

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Input: 1 onion, peeled and coarsely chopped

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

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Input: 1 teaspoon kosher salt


Input: Freshly ground pepper to taste

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


Input: 1/2 cup plus 6 tablespoons unsalted butter

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Input: 1 head garlic, halved


Input: 1/2 cup instant grits


Input: 1/2 cup diced celery root


Input: 1 small apple, peeled, cored and diced small

1 small apple , peeled , cored and diced small

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

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Input: 1 shallot, peeled and finely chopped

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

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Input: 1 clove garlic, peeled and minced

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

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Input: Freshly ground pepper to taste

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


Input: 1 1/2 tablespoons unsalted butter


Input: 1/4 teaspoon kosher salt, plus more to taste

1/4 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 carrot, peeled and diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small onion, peeled and diced

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

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Input: 1 rib celery, diced


Input: 8 sprigs fresh thyme


Input: 1/4 cup plus 5 teaspoons olive oil

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Input: 4 quails


Input: 2 teaspoons unsalted butter


Input: 1 teaspoon freshly ground pepper


Input: 2 cups plus 2 tablespoons flour

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 sprigs fresh thyme


Input: 4 stalks salsify, peeled and halved crosswise

4 stalks salsify , peeled and halved crosswise

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

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Input: 1 quart milk


Input: 1 tablespoon unsalted butter


Input: Salt and freshly ground pepper to taste

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

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Input: 1/2 cup milk


Input: 3 eggs, lightly beaten


Input: 2 tablespoons coarse Dijon mustard


Input: 2 teaspoons kosher salt


Input: 2 carrots


Input: 1 rutabaga


Input: 2 parsnips


Input: 1 fennel bulb


Input: 2 tablespoons canola oil


Input: 1/2 teaspoon kosher salt


Input: Freshly ground pepper to taste

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


Input: 3 medium onions


Input: 2 teaspoons grainy mustard


Input: 1 teaspoon balsamic vinegar


Input: 8 ounces green beans


Input: 2 ounces plain white mushrooms


Input: 1/8 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: 8 ounces fresh eggless linguine


Input: 1 cup sugar


Input: 4 tablespoons unsalted butter


Input: 1/2 cup coffee liqueur (Kahlua)

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

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Input: 6 sprigs fresh mint


Input: 4 pounds ripe full-flavored pears


Input: 1/2 cup dark brown sugar, firmly packed

1/2 cup dark brown sugar , firmly packed

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

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Input: 1 1/2 tablespoons flour


Input: 1 teaspoon ground cinnamon


Input: 1/4 cup chopped crystalized ginger


Input: 1/2 cup raisins


Input: 2 tablespoons poire William brandy


Input: 1 cup old-fashioned rolled oats


Input: 3 tablespoons butter, melted


Input: 2 tablespoons thawed orange juice concentrate

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup arugula, about one bunch or less

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

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Input: 1/2 cup nonfat plain yogurt


Input: 1/2 cup reduced-fat ricotta


Input: 3 tablespoons reduced-fat goat cheese


Input: 3 large, ripe bananas, peeled

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

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Input: 8 ounces bittersweet chocolate


Input: 5 eggs, separated


Input: 1/4 teaspoon salt


Input: 1 1/3 cups heavy cream


Input: 3/4 cup brewed coffee


Input: 2 tablespoons all-purpose flour


Input: 3/4 cup sugar


Input: 9 1/2 ounces bitter chocolate


Input: 1/2 pound unsalted butter plus 1 tablespoon melted for pan

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

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Input: 1/2 cup shaved Romano cheese, Locatelli if possible

1/2 cup shaved Romano cheese , Locatelli if possible

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP YesCAP NoCAP NoCAP

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Input: 1 bunch arugula, about 1/2 pound, rinsed

1 bunch arugula , about 1/2 pound , rinsed

B-QTY B-UNIT 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: 2 tablespoons plus 1 teaspoon olive oil

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon red wine vinegar


Input: Salt to taste


Input: 1/4 cup black peppercorns, cracked

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons lemon juice


Input: 1/2 teaspoon salt


Input: 1 teaspoon freshly ground pepper


Input: 1 teaspoon cumin seeds


Input: 1 teaspoon hot Madras curry powder

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

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Input: 1/4 cup olive oil


Input: 2 teaspoons coriander seeds


Input: 6 chili peppers, preferably Thai, deveined, seeded, minced

6 chili peppers , preferably Thai , deveined , seeded , minced

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

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Input: 1 cup cilantro leaves, chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 cloves garlic, peeled, sliced

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

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Input: 1/4 cup cumin seeds


Input: 1 small onion, peeled, sliced

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

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Input: 1/4 cup coriander seeds, cracked

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Input: 2 tablespoons whole cardamom pods, cracked

2 tablespoons whole cardamom pods , cracked

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

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Input: 1/2 cup olive oil


Input: 2 lamb loins, about 21 ounces each, trimmed of all fat

2 lamb loins , about 21 ounces each , trimmed of all fat

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

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Input: 1/2 cup pomegranate concentrate (available in Middle Eastern grocery stores)

1/2 cup pomegranate concentrate ( available in Middle Eastern grocery stores )

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

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Input: 1/4 cup lime juice


Input: 1/4 cup minced, fresh chives

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

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Input: Salt and fresh 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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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup lemon juice


Input: 3 egg yolks


Input: 1 large onion, peeled, minced

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

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Input: 4 red Bliss potatoes, cut into 1/2 inch chunks, unpeeled

4 red Bliss potatoes , cut into 1/2 inch chunks , unpeeled

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

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Input: 3 large cloves garlic


Input: 1/2 cup chopped fresh basil leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup or more lowfat or nonfat buttermilk

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper to taste

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

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Input: 3 1 1/2 pound lobsters


Input: 1/4 cup plus 1 tablespoon olive oil

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

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Input: 2 1/2 quarts chicken broth (homemade or low-sodium canned)

2$1/2 quarts chicken broth ( homemade or low-sodium canned )

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

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Input: 15 cherry tomatoes, stemmed


Input: 2 pounds scrubbed, unpeeled thin skinned potatoes (Yukon golds if possible). sliced 1/4 inch thick

2 pounds scrubbed , unpeeled thin skinned potatoes ( Yukon golds if possible ) . sliced 1/4 inch thick

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

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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: 3/4 cup corn oil


Input: 1 large egg yolk


Input: 1 1/2 teaspoons kosher salt


Input: 1 1/2 teaspoons fresh lemon juice


Input: Freshly ground black pepper


Input: 1 teaspoon white wine vinegar


Input: 1/4 teaspoon saffron threads


Input: 1 tablespoon fresh lemon juice


Input: 1 cup extra virgin olive oil

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

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Input: Kosher salt


Input: 1/4 cup capers


Input: 1/2 teaspoon chopped anchovy


Input: 1/2 cup chopped chives


Input: 2 cloves garlic, peeled and chopped

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

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Input: 1 shallot, peeled and chopped

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

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Input: 1 cup chopped flat-leaf parsley


Input: 1/2 cup chopped chervil leaves


Input: 1 tablespoon chopped flat-leaf parsley


Input: Freshly ground black pepper


Input: 1 teaspoon gin


Input: 1 tablespoon fresh lemon juice, plus extra for seasoning

1 tablespoon fresh lemon juice , plus extra for seasoning

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

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Input: 1 1/2 teaspoons Tabasco sauce, plus extra for seasoning

1$1/2 teaspoons Tabasco sauce , plus extra for seasoning

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

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Input: 2 1/2 teaspoons prepared horseradish, drained

2$1/2 teaspoons prepared horseradish , drained

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon kosher salt


Input: 1 cup prepared chili sauce


Input: 4 sprigs fresh tarragon


Input: 2 lemons, halved


Input: Cocktail sauce (see recipe)

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NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Sauce Verte (see recipe)

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NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Rouille (see recipe)

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 cups white wine


Input: 1 tablespoon black peppercorns


Input: 1 tablespoon coriander seeds


Input: 2 bay leaves


Input: 1 cup flat-leaf parsley leaves


Input: 5 tablespoons kosher salt


Input: 2 tablespoons cream of tartar


Input: 1 1/2 pounds shrimp (16 to 20 per pound), peeled and deveined, shells reserved

1$1/2 pounds shrimp ( 16 to 20 per pound ) , peeled and deveined , shells reserved

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

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


Input: 2 cups plus 4 tablespoons superfine sugar

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Input: 1 quart caramel or coffee ice cream

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

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Input: 4 tablespoons sliced almonds, toasted

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

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Input: Salt


Input: 4 ounces bittersweet chocolate


Input: 16 large eggs


Input: 1/2 cup granulated sugar


Input: 2 teaspoons vanilla extract


Input: 1 small bunch fresh basil, chopped

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

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Input: 3/4 pound linguine


Input: Freshly ground nutmeg


Input: 4 ounces fourme d'Ambert or Roquefort cheese, cut into 1/2-inch cubes

4 ounces fourme d'Ambert or Roquefort cheese , cut into 1/2-inch cubes

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


Input: Freshly ground black pepper


Input: 2/3 cup heavy cream


Input: 1/3 cup vegetable stock


Input: 1/3 cup dry white wine


Input: 2 shallots, peeled and chopped

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

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Input: Kosher salt


Input: 1 cup heavy cream


Input: 1/2 cup finely chopped parsley


Input: 1 tablespoon finely chopped shallots


Input: 2 ribs celery, trimmed


Input: 3 sprigs fresh parsley


Input: 1 bay leaf


Input: 1/4 teaspoon dried thyme


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 2 tablespoons butter


Input: 1 teaspoon finely minced garlic


Input: 2 cloves


Input: 1 pound dried flageolet beans, about 2 cups

1 pound dried flageolet beans , about 2 cups

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 cups cold water


Input: 1 carrot, about 1/4 pound

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

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Input: 1 onion, about 1/4 pound, stuck with 2 whole cloves

1 onion , about 1/4 pound , stuck with 2 whole cloves

B-QTY B-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: Flageolet beans in cream (see recipe), optional

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

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Input: 1 cup water


Input: 1 1/2 cups carrots cut into fine shreds (julienne)

1$1/2 cups carrots cut into fine shreds ( julienne )

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

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Input: 1 1/2 cups leeks cut into fine shreds (julienne)

1$1/2 cups leeks cut into fine shreds ( julienne )

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

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Input: 6 cups chicken broth


Input: 1 bay leaf


Input: 4 sprigs fresh parsley


Input: 1/2 teaspoon dried thyme


Input: 1 clove garlic, coarsely chopped

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

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Input: 1 leg of lamb, 8 to 9 pounds

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

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Input: 2 1/2 tablespoons fresh lemon juice


Input: Salt to taste, if desired

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

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Input: Freshly ground pepper to taste

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


Input: 2 1/2 tablespoons oregano


Input: 1 large clove garlic, slivered

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 to 2 1/2 cups hot water

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

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Input: 2 cups coarsely chopped onions


Input: 1/2 cup coarsely chopped celery


Input: 18 small red, waxy potatoes, peeled

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

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Input: 1 leg of lamb, 8 to 9 pounds

B-QTY B-NAME I-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: 1 tablespoon corn, peanut or vegetable oil

1 tablespoon corn , peanut or vegetable oil

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

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Input: Salt to taste, if desired

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

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Input: Freshly ground pepper to taste

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


Input: 1/2 teaspoon dried thyme


Input: 2 large cloves garlic, each cut into 16 slivers

2 large cloves garlic , each cut into 16 slivers

B-QTY B-COMMENT B-UNIT 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 carrot, about 1/4 pound, trimmed, scraped and cut crosswise into 6 pieces

1 carrot , about 1/4 pound , trimmed , scraped and cut crosswise into 6 pieces

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

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


Input: 2 bay leaves


Input: 2 onions, about 1/2 pound, cut crosswise in half

2 onions , about 1/2 pound , cut crosswise in half

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 tablespoon cornstarch


Input: 1 teaspoon pure vanilla extract


Input: 1/2 cup sugar


Input: 1/4 cup finely chopped pistachios, if desired

1/4 cup finely chopped pistachios , if desired

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 leg of lamb, 8 to 9 pounds

B-QTY B-NAME I-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: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 2 tablespoons 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: 1 1/2 cups finely chopped onions


Input: 4 cups whole milk


Input: 1 1/2 cups whipping cream


Input: Zest of one lemon


Input: 8 cardamom seeds, lightly crushed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup black rice (see note)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Salt to taste


Input: 1 tablespoon rice flour


Input: 1/4 cup freshly grated Parmigiano Reggiano, if desired

1/4 cup freshly grated Parmigiano Reggiano , if desired

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

NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup chopped shallots


Input: 2 tablespoons olive oil


Input: 3 tablespoons minced shallots


Input: 1 large clove garlic, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dry white wine


Input: 1/2 cup finely chopped or pureed fresh or canned tomatoes

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME I-NAME I-NAME 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 tablespoon chopped fresh parsley


Input: 1 teaspoon olive oil


Input: 2 ounces salt pork or bacon, cut in lardons

2 ounces salt pork or bacon , cut in lardons

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups slivered kale, firmly packed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup cooked, drained dried beans or canned beans

1/2 cup cooked , drained dried beans or canned beans

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup arborio, carnaroli or baldo rice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 cups low-fat chicken stock


Input: 8 small boned and skinned chicken breasts, about 2 1/2 ounces each, pounded thin

8 small boned and skinned chicken breasts , about 2$1/2 ounces each , pounded thin

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

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 tablespoons flour


Input: 4 tablespoons flour


Input: 2 tablespoons olive oil


Input: 1 cup dry Marsala wine


Input: 4 tablespoons shredded smoked mozzarella


Input: 1/2 cup cooked rice


Input: Salt and freshly ground black pepper

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 small boned and skinned chicken breasts, about 2 1/2 ounces each, pounded thin

8 small boned and skinned chicken breasts , about 2$1/2 ounces each , pounded thin

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

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

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


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons heavy cream


Input: 2 tablespoons chopped parsley


Input: 1 clove garlic, minced


Input: 3 tablespoons finely minced shallots


Input: 2 tablespoons balsamic vinegar


Input: 1 pound fresh mushrooms, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons butter


Input: 4 tablespoons flour


Input: 2 tablespoons olive oil


Input: 1 cup dry red wine


Input: Salt and freshly ground pepper

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


Input: 8 small boned and skinned chicken breasts, about 2 1/2 ounces each, pounded thin

8 small boned and skinned chicken breasts , about 2$1/2 ounces each , pounded thin

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

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

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


Input: 2 tablespoons freshly grated Italian Parmesan cheese

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

NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons walnuts


Input: 1 clove garlic, minced


Input: 1/2 teaspoon dried sage


Input: 2 tablespoons finely minced shallots


Input: 2 tablespoons butter


Input: 1 pound fresh spinach or a 10-ounce package of frozen

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: Salt to taste


Input: 1 teaspoon flour


Input: 1 teaspoon tomato paste


Input: 1 tablespoon finely chopped parsley


Input: 2 10-ounce packages frozen green peas with pearl onions

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small head Boston lettuce, about 1/4 pound

1 small head Boston lettuce , about 1/4 pound

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons butter


Input: 3 tablespoons finely chopped shallots


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: 1/3 cup Madeira wine


Input: 3/4 pound whole mushrooms, rinsed, drained and quartered

3/4 pound whole mushrooms , rinsed , drained and quartered

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 peppercorns


Input: Freshly ground pepper to taste

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


Input: 1/2 cup flour


Input: 3 tablespoons corn, peanut or vegetable oil

3 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: 3 tablespoons butter


Input: 2 sprigs fresh parsley


Input: 1/4 teaspoon dried thyme


Input: Salt to taste if desired

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


Input: 1 bay leaf


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 lobes fresh sweetbreads, about 1 1/2 pounds

3 lobes fresh sweetbreads , about 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 NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon honey


Input: 2 tablespoons brandy


Input: 2 cups chopped pitted prunes


Input: 1 teaspoon minced fresh ginger


Input: 1/2 cup chopped onion


Input: 1 teaspoon minced garlic


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 center-cut pork chops, about 1/2 inch thick

8 center-cut pork chops , about 1/2 inch thick

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: 6 loin veal chops, cut 1/2 inch thick

B-QTY B-NAME I-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 tablespoons cooking oil


Input: 1 carrot, in fine julienne

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 stalk celery, in fine julienne

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: 1/2 medium onion, quartered and sliced thin

1/2 medium onion , quartered and sliced thin

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: 1/4 cup balsamic vinegar


Input: 1 tablespoon tomato paste


Input: 1/2 cup chicken stock


Input: 1 teaspoon minced garlic


Input: 1/2 cup dry sherry


Input: 1 cup finely chopped peeled ripe tomato (well drained canned tomatoes may be substituted)

1 cup finely chopped peeled ripe tomato ( well drained canned tomatoes may be substituted )

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


Input: 1 teaspoon lemon juice


Input: 2 tablespoons minced parsley


Input: 4 stuffed Spanish olives, sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 lemon cut in 8 wedges

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium onion, in thin slices

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 sweet red pepper, seeded, cut in thin slices

1 sweet red pepper , seeded , cut in thin slices

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 green pepper, seeded, cut in thin slices

1 green pepper , seeded , cut in thin slices

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 crimini mushrooms, cleaned, trimmed and cut vertically in half

12 crimini mushrooms , cleaned , trimmed and cut vertically in half

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

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

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


Input: 8 loin lamb chops, each about 3/4-inch thick

8 loin lamb chops , each about 3/4-inch thick

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 1 to 2 cups chicken stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon olive oil


Input: 1 tablespoon butter


Input: 12 baby carrots, trimmed and peeled

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 cipollini onions, trimmed and peeled

12 cipollini onions , trimmed and peeled

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: Salt and pepper


Input: 2 tablespoons extra-virgin olive oil


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons flour


Input: 1/2 bunch fresh thyme, plus additional for garnish

1/2 bunch fresh thyme , plus additional for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small celery stalk, coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large carrots, peeled and coarsely chopped

2 large carrots , peeled and coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large onions, peeled and coarsely chopped

2 large onions , peeled and coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small bunch parsley


Input: 3 cups red wine


Input: 3 tablespoons all-purpose flour


Input: 2 garlic cloves, unpeeled, crushed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces smoked slab bacon, cut in 1/4-inch dice or lardons

8 ounces smoked slab bacon , cut in 1/4-inch dice or lardons

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

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

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


Input: 1/2 cup walnut oil


Input: 16 to 20 organic baby beets, trimmed and scrubbed

16 to 20 organic baby beets , trimmed and scrubbed

B-QTY O B-RANGE_END B-COMMENT B-NAME I-NAME B-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 16-ounce horseradish root, scrubbed and trimmed

1 16-ounce horseradish root , scrubbed and trimmed

B-COMMENT I-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: 2 tablespoons olive oil


Input: Salt and pepper


Input: 4 whole chicken legs with skin on

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 walnut halves


Input: 4 cups organic baby spinach, trimmed and rinsed

4 cups organic baby spinach , trimmed and rinsed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper


Input: 28-ounce containers crème fraîche


Input: 1/2 cup Champagne vinegar


Input: 3 tablespoons finely chopped fresh chives or parsley

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons butter


Input: 3 white turnips, about 3/4 pound, peeled

3 white turnips , about 3/4 pound , peeled

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: 5 scallions or green onions, ends trimmed Salt to taste if desired

5 scallions or green onions , ends trimmed Salt to taste if desired

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

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

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


Input: 4 carrots, about 1/2 pound, trimmed and scraped

4 carrots , about 1/2 pound , trimmed and scraped

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: 1/4 cup dry white wine


Input: 1 tablespoon imported mustard, preferably Moutarde de Meaux

1 tablespoon imported mustard , preferably Moutarde de Meaux

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup heavy cream


Input: 3 tablespoons finely chopped shallots


Input: 1/2 pound mild white cream-style cheese or firm yogurt (an Italian cheese called Mony Bianco is superb)

1/2 pound mild white cream-style cheese or firm yogurt ( an Italian cheese called Mony Bianco is superb )

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

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

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


Input: 1 tablespoon butter


Input: 4 teaspoons finely chopped dill or parsley

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup peanut, vegetable or corn 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: 3/4 cup mustard sauce (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


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: 2 tablespoons milk


Input: 1/4 cup flour


Input: 1/2 teaspoon brandy or Cognac (optional)

1/2 teaspoon brandy or Cognac ( optional )

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 4 salmon steaks, about 1 1/2 pounds total weight

4 salmon steaks , about 1$1/2 pounds total weight

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons jam or preserves (apricot, strawberry, peach)

2 tablespoons jam or preserves ( apricot , strawberry , peach )

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

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

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


Input: 1/4 teaspoon cold water


Input: 1 1/2 sticks sweet butter, cut in 8 cubes

1$1/2 sticks sweet butter , cut in 8 cubes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 3/4 cups all-purpose flour


Input: Pinch of salt


Input: 2 tablespoons sugar


Input: 1/2 cup whole shelled almonds


Input: 1/4 teaspoon water


Input: 2 cups vegetable oil


Input: 2 cups bread crumbs


Input: 2 eggs, beaten


Input: 1/2 cup flour


Input: Salt and white pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 boned chicken breasts


Input: 1/2 tablespoon chopped parsley


Input: 1 1/2 tablespoons fresh sage, minced (or other favorite herbs)

1$1/2 tablespoons fresh sage , minced ( or other favorite herbs )

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

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

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


Input: Salt to taste


Input: 1 1/2 sticks butter at room temperature

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 1/2 lemon


Input: 1/2 pound ocean scallops


Input: 1/2 pound medium shrimps


Input: 2 garlic cloves, peeled


Input: 1 stick sweet butter at room temperature

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 dozen fresh asparagus


Input: 1/2 teaspoon minced fresh parsley


Input: Salt to taste


Input: 16 small new potatoes


Input: Dash white pepper


Input: Dash nutmeg


Input: 1 large carrot, cut in 6 pieces

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 stick sweet butter at room temperature

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound of salmon, swordfish or mako shark filet, cubed

1 pound of salmon , swordfish or mako shark filet , cubed

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

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

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


Input: 1 teaspoon minced fresh dill


Input: 1/4 cup melted butter


Input: 1 stick unsalted butter


Input: 1 shallot, minced


Input: Shells from 1/2 pound medium shrimp (15 to 20 shrimp)

Shells from 1/2 pound medium shrimp ( 15 to 20 shrimp )

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

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

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


Input: 1/4 cup freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds fresh asparagus


Input: Salt to taste if desired

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


Input: 3/4 cups shortening


Input: 2 cups sugar


Input: 2 1/4 cups flour


Input: 3 teaspoons baking powder


Input: 1/4 teaspoon salt


Input: 1 2/3 cups milk


Input: 1 teaspoon vanilla


Input: 4 skinless, boneless salmon fillets, about 1 1/2 pounds

4 skinless , boneless salmon fillets , about 1$1/2 pounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: Freshly ground pepper to taste

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


Input: 1 leek, well trimmed


Input: 2 or 3 red ripe tomatoes, about 1 1/2 pounds

2 or 3 red ripe tomatoes , about 1$1/2 pounds

B-QTY B-COMMENT B-RANGE_END B-COMMENT I-COMMENT B-NAME B-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: 3 tablespoons olive oil


Input: 2 tablespoons lemon juice


Input: 1/4 teaspoon salt


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped fresh coriander or basil

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 large eggs


Input: 3 tablespoons low-fat sour cream


Input: 8 ounces whole broccoli (1 large stalk)

8 ounces whole broccoli ( 1 large stalk )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 10 ounces fillet of scrod or other white fish fillet

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons canola oil


Input: 12 ounces tiny whole new potatoes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

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

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

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


Input: 1 teaspoon toasted or Asian sesame oil

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

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Input: 1 tablespoon coarsely grated fresh or frozen ginger

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 1/4 cups vegetable or canola oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons dry sherry


Input: 1 tablespoon lemon juice


Input: 1 teaspoon kosher salt


Input: About 3 ounces shad roe, broken in pieces, with the loose membranes discarded

About 3 ounces shad roe , broken in pieces , with the loose membranes discarded

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

YesCAP 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: 2 teaspoons kosher salt


Input: Freshly ground black pepper, to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium tomatoes, cored and finely diced

2 medium tomatoes , cored and finely diced

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: 1/4 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup fresh lemon juice


Input: 1/2 medium Vidalia or other sweet onion, finely diced

1/2 medium Vidalia or other sweet onion , finely diced

B-QTY B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-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: 2 medium Italian frying peppers or 1 medium green bell pepper, seeded, deribbed and finely diced

2 medium Italian frying peppers or 1 medium green bell pepper , seeded , deribbed and finely diced

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

NoCAP NoCAP YesCAP 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: Freshly ground black pepper, to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon kosher salt


Input: 4 teaspoons tarragon vinegar


Input: 1/2 cup melted butter


Input: 2 tablespoons drained capers


Input: Melted butter


Input: 3 pairs of shad roe sacs (about 1 1/2 pounds total), or use one pair of pike roe sacs (1 3/4 pounds) or, for a snack, one pair of striped bass roe sacs (3 ounces)

3 pairs of shad roe sacs ( about 1$1/2 pounds total ) , or use one pair of pike roe sacs ( 1$3/4 pounds ) or , for a snack , one pair of striped bass roe sacs ( 3 ounces )

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

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

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


Input: 2 sprigs flat leaf parsley


Input: 4 tablespoons natural honey


Input: 1 cup fresh chicken broth or good canned version

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup hard cider, or 1/2 cup dry white wine

1 cup hard cider , or 1/2 cup dry white wine

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons white vinegar


Input: 4 tablespoons butter


Input: 1 tablespoon finely chopped sweet red pepper

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup diced carrots


Input: 1/4 cup diced celery


Input: 1/2 cup Chablis white wine


Input: 4 tablespoons fresh peas, blanched

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons cumin seeds


Input: 2 whole cloves


Input: 2 tablespoons coriander seeds


Input: 2 duck breasts, like magret, skin on, about 6 ounces each

2 duck breasts , like magret , skin on , about 6 ounces each

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

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: 2 medium, round white turnips, about 1/3 pound each

2 medium , round white turnips , about 1/3 pound each

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 sprigs fresh tarragon for garnish

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

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 tablespoons fava beans, blanched and skinned

4 tablespoons fava beans , blanched and skinned

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 white Chablis wine


Input: 1/2 cup peeled, seeded and coarsely chopped tomato

1/2 cup peeled , seeded and coarsely chopped tomato

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup coarsely chopped celery, plus 2 ribs

1/3 cup coarsely chopped celery , plus 2 ribs

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup coarsely chopped leeks


Input: 1/3 cup coarsely chopped carrots


Input: 4 pounds fresh crayfish (heads reserved for sauce)

4 pounds fresh crayfish ( heads reserved for sauce )

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Reserved crayfish heads


Input: 2 tablespoons butter


Input: Freshly grated nutmeg to taste

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


Input: Freshly ground pepper to taste

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


Input: 1 cup coarsely chopped onions


Input: 1 cup coarsely chopped carrots


Input: 1/2 cup coarsely chopped celery


Input: 1/4 cup coarsely chopped shallots


Input: 1 bouquet garni in cheesecloth consisting of 1 sprig thyme, 1 sprig parsley, 1 bay leaf

1 bouquet garni in cheesecloth consisting of 1 sprig thyme , 1 sprig parsley , 1 bay leaf

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

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


Input: 12 black peppercorns


Input: 1/4 cup vinegar


Input: Salt to taste


Input: 1/3 cup olive oil


Input: 1/2 cup heavy cream


Input: Salt to taste


Input: 2 cups milk or enough to cover

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup dry white wine


Input: 1/2 cup fish broth (see recipe)

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

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 pounds Idaho or Washington potatoes, peeled and cut into 2-inch cubes

1$1/2 pounds Idaho or Washington potatoes , peeled and cut into 2-inch cubes

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

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

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


Input: 5 cloves garlic, unpeeled


Input: 1 onion, coarsely chopped


Input: 1 carrot, cut in 1/4-inch cubes

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup olive oil


Input: 2 tablespoons flour


Input: Salt to taste


Input: 2 pounds monkfish on the bone, head and skin removed

2 pounds monkfish on the bone , head and skin removed

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

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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 cup dry white wine


Input: 9 cups mussels, cleaned (about 3 pounds)

9 cups mussels , cleaned ( about 3 pounds )

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons fresh lemon juice


Input: 2 tablespoons mirin (sweet rice wine)

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

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NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon light soy sauce


Input: 1 cup heavy cream


Input: 1 tablespoon mild curry powder


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: 3 tablespoons butter


Input: 1/4 cup shallots sliced thin


Input: 4 sprigs thyme


Input: 1 bay leaf


Input: 1 scallion, trimmed, minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons olive oil


Input: 1/8 teaspoon cayenne pepper or more, to taste

1/8 teaspoon cayenne pepper or more , to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup water


Input: 1 teaspoon salt


Input: 1 stick butter


Input: 1 cup sifted flour


Input: 4 eggs


Input: 1 cup finely shredded Gruyere cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup grated Parmesan cheese


Input: 1/2 teaspoon dried thyme


Input: Freshly ground black pepper


Input: 2 tablespoons olive oil


Input: 1/2 cup chopped onion


Input: 1/2 cup chopped red pepper


Input: 1/2 cup chopped green pepper


Input: 1 cup sharp cheddar cheese, crumbled

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 eggs


Input: 1 cup milk


Input: 1/2 cup heavy cream


Input: 1 teaspoon salt


Input: 1/2 pound Italian hot sausage


Input: 1 tablespoon chopped parsley


Input: Pastry for one crust 9-inch pie

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 large eggs


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large onions, chopped

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


Input: 2 large potatoes, scrubbed and cut into small dice (peeling is optional), making 2 to 2 1/2 cups of potato

2 large potatoes , scrubbed and cut into small dice ( peeling is optional ) , making 2 to 2$1/2 cups of potato

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

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


Input: 4 cups water


Input: 3 tablespoons white vinegar


Input: 8 eggs


Input: 1/2 pound butter


Input: 2 egg yolks


Input: 1 tablespoon 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: 1/8 teaspoon cayenne pepper


Input: 1 tablespoon freshly squeezed


Input: lemon juice


Input: 3 tablespoons olive oil


Input: Freshly ground pepper to taste

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


Input: Pinch of freshly grated nutmeg


Input: Pinch of cayenne pepper


Input: 1 1/2 tablespoons flour


Input: 1 cup milk


Input: 8 cooked artichoke bottoms (see how to prepare artichoke bottoms)

8 cooked artichoke bottoms ( see how to prepare artichoke bottoms )

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

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Input: Salt to taste, if desired

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Input: 6 tablespoons lightly toasted almonds, chopped

6 tablespoons lightly toasted almonds , chopped

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Input: 4 cups water


Input: 2 tablespoons butter


Input: 1 1/4 pounds spinach in bulk or 1 1/2 10-ounce packages of spinach in plastic

1$1/4 pounds spinach in bulk or 1$1/2 10-ounce packages of spinach in plastic

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

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Input: 8 tablespoons finely chopped cooked ham and/or 8 thin black truffle slices

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Input: 8 tablespoons hollandaise sauce (see recipe)

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Input: 8 poached eggs (see recipe)

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Input: 8 flat anchovy fillets


Input: 2 cups hot creamed spinach (see recipe)

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Input: 5 tablespoons butter, diced


Input: 1/2 cup fresh lemon juice


Input: Pinch of salt


Input: 1 tablespoon lemon zest


Input: 1/3 cup sugar


Input: 2 large egg yolks


Input: 2 large whole eggs


Input: 1/8 teaspoon salt


Input: 1/2 teaspoon cinnamon


Input: 4 dried mission figs, finely chopped

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Input: 2 tablespoons unsalted butter


Input: 2 tablespoons almond paste


Input: 6 tablespoons light-brown sugar


Input: 7 tablespoons flour


Input: 2 recipes basic biscuits (see above)

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Input: 3/4 cup milk


Input: 1 large egg


Input: 1/2 cup plus 1 tablespoon milk

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Input: 2 cups flour


Input: 2 teaspoons baking powder


Input: 3/4 teaspoon salt


Input: 6 tablespoons unsalted butter, diced and chilled in the freezer 5 to 10 minutes

6 tablespoons unsalted butter , diced and chilled in the freezer 5 to 10 minutes

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Input: 6 tablespoons unsalted butter, diced and chilled in the freezer 5 to 10 minutes

6 tablespoons unsalted butter , diced and chilled in the freezer 5 to 10 minutes

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

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Input: 1/2 teaspoon salt


Input: 1 tablespoon baking powder


Input: 1/3 cup plus 2 tablespoons sugar

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Input: 1/8 teaspoon cinnamon


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

2$2/3 cups plus 1 tablespoon all-purpose flour

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Input: 3/4 cup fresh blueberries


Input: 1/4 cup high quality raspberry jam

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Input: 1 tablespoon lemon zest


Input: 1 cup buttermilk, plus more if necessary

1 cup buttermilk , plus more if necessary

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Input: 1 teaspoon salt


Input: 14 tablespoons unsalted butter, diced and chilled in the freezer 5 to 10 minutes

14 tablespoons unsalted butter , diced and chilled in the freezer 5 to 10 minutes

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Input: 2 teaspoons baking powder


Input: 1/2 teaspoon baking soda


Input: 2 tablespoons unsalted butter


Input: 1/3 cup sugar


Input: 3 cups flour


Input: 2 cups flour


Input: 1/3 cup sugar


Input: 1 tablespoon baking powder


Input: 1/2 teaspoon salt


Input: 1 1/4 to 1 1/2 cups heavy cream, plus more for brushing the scones

1$1/4 to 1$1/2 cups heavy cream , plus more for brushing the scones

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Input: 1/2 cup cilantro or parsley, roughly chopped

1/2 cup cilantro or parsley , roughly chopped

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Input: Pinch cayenne


Input: 2 tablespoons sherry vinegar


Input: 1/4 cup chopped arugula leaves


Input: 1/4 cup chopped watercress leaves


Input: 1 teaspoon olive oil


Input: 4 striped bass fillets, about 4 ounces each

4 striped bass fillets , about 4 ounces each

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Input: 20 asparagus tips, blanched until tender

20 asparagus tips , blanched until tender

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Input: 2 tablespoons extra virgin olive oil

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Input: 1/2 cup minced scallions


Input: Salt


Input: 1/2 cup finely diced or crumbled Stilton, Gorgonzola, Roquefort or Maytag blue cheese

1/2 cup finely diced or crumbled Stilton , Gorgonzola , Roquefort or Maytag blue cheese

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Input: 1 1/2 cups cherry or grape tomatoes, cut in half

1$1/2 cups cherry or grape tomatoes , cut in half

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Input: 2 1/2 cups seedless watermelon, in 1-inch cubes or balls (cut over a bowl to catch the juice and reserve it)

2$1/2 cups seedless watermelon , in 1-inch cubes or balls ( cut over a bowl to catch the juice and reserve it )

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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

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Input: 2 1/2 cups vegetable broth


Input: 1 tablespoon grated Parmesan cheese


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: 1/3 cup white wine


Input: 1 cup arborio rice


Input: 1 teaspoon minced garlic


Input: 2 teaspoons chopped fresh basil


Input: 3 tablespoons minced shallots


Input: 2 teaspoons chopped fresh parsley


Input: 1/8 teaspoon dried basil


Input: 1/4 cup Madeira


Input: 1/4 cup dry red wine


Input: 1 cup vegetable broth


Input: 4 tablespoons unsalted butter, softened

4 tablespoons unsalted butter , softened

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Input: 1/4 cup chopped shallots


Input: 2 cloves garlic, peeled and minced

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Input: 1 sprig fresh thyme


Input: 1/8 teaspoon dried tarragon


Input: 1 cup sliced mushrooms


Input: 1 sheet frozen puff pastry, thawed

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Input: 2 tablespoons plus 2 teaspoons unsalted butter

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Input: 2 medium onions, peeled and very thinly sliced

2 medium onions , peeled and very thinly sliced

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Input: 1 teaspoon ground cumin


Input: 1 pound baking potatoes, peeled and cut across into 1/8-inch-thick slices

1 pound baking potatoes , peeled and cut across into 1/8-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 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: 4 ounces soft, mild goat cheese, like Montrachet, crumbled

4 ounces soft , mild goat cheese , like Montrachet , crumbled

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Input: 3 tablespoons unsalted butter


Input: 1 tablespoon vegetable oil


Input: 1 cup mache


Input: 4 teaspoons chopped chives


Input: 1/2 teaspoon chopped truffle, optional

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Input: 8 whole, fresh artichoke hearts, cooked until tender

8 whole , fresh artichoke hearts , cooked until tender

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Input: 2 tablespoons olive oil


Input: 2 cloves garlic, peeled


Input: 1/2 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: 1 tablespoon truffle oil


Input: 1 tablespoon balsamic vinegar


Input: 2 tablespoons heavy cream


Input: 6 tablespoons dried white beans, soaked in water overnight, drained

6 tablespoons dried white beans , soaked in water overnight , drained

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Input: 1 cup mixed wild mushrooms, stemmed and thinly sliced

1 cup mixed wild mushrooms , stemmed and thinly sliced

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Input: 8 coriander leaves


Input: 1 1/2 teaspoons salt


Input: Freshly ground pepper to taste

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


Input: 1/4 cup Madeira


Input: 2 tablespoons sesame seeds


Input: 1 1/2 teaspoons black mustard seeds


Input: 1/4 teaspoon hulled cardamom seeds


Input: 3 tablespoons dark sesame oil


Input: 4 large cloves garlic, peeled and chopped coarse

4 large cloves garlic , peeled and chopped coarse

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Input: Pinch red pepper flakes


Input: 1 tablespoon kosher salt


Input: 2 pounds cooked broccoli spears with florets (see Micro Tip)

2 pounds cooked broccoli spears with florets ( see Micro Tip )

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Input: 1 1/2 quarts water


Input: 8 stems fresh coriander


Input: 1 pound fresh ripe tomatoes, quartered

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Input: 1 medium onion, quartered

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Input: 1/2 head garlic, peeled and crushed

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Input: 1 pound shiitake mushrooms, coarsely chopped

1 pound shiitake mushrooms , coarsely chopped

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Input: 1 1/4 cups grated part-skim mozzarella (about 5 3/4 ounces)

1$1/4 cups grated part-skim mozzarella ( about 5$3/4 ounces )

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Input: 1 cup water


Input: 2 tablespoons amchoor (mango powder)

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Input: 1 pound cooked broccoli florets and stems (see Micro Tip)

1 pound cooked broccoli florets and stems ( see Micro Tip )

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Input: 3 dashes hot red-pepper sauce


Input: 1/4 teaspoon cayenne, or to taste

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Input: 1 teaspoon ground caraway


Input: 1/2 teaspoon ground fennel, optional

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Input: 1 cup chicken or beef stock

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Input: 1 cup whole blanched almonds


Input: Chopped fresh parsley leaves for garnish

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Input: Fresh lemon juice to taste

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


Input: 5 tablespoons cornstarch


Input: 2 teaspoons curry powder


Input: 1 teaspoon kosher salt


Input: 2 cups skim milk


Input: 1 teaspoon ground coriander


Input: 1/2 teaspoon ground cumin, optional

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Input: 1/2 cup honey


Input: 1 clove garlic, minced


Input: Salt and pepper to taste

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


Input: 2 tablespoons margarine


Input: 1 pound carp fillet


Input: 1 pound whitefish


Input: Salt and white pepper to taste

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

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Input: 4 eggs


Input: 1 1/2 cups finely ground blanched almonds

1$1/2 cups finely ground blanched almonds

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

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Input: 12 cups strained fish bouillon (see note)

12 cups strained fish bouillon ( see note )

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Input: 2 tablespoons extra virgin olive oil

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

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Input: 1 large onion, roughly chopped

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

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Input: 2 pounds boneless lamb, from shoulder or leg, cut into 1- to 2-inch chunks

2 pounds boneless lamb , from shoulder or leg , cut into 1- to 2-inch chunks

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Input: 1 medium onion, coarsely chopped

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Input: Sugar and cinnamon mixture, optional

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

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Input: 3 eggs


Input: 2 tablespoons rose water plus additional rose water for shaping

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Input: 1 cup vegetable oil


Input: 8 sheets plain matzoh


Input: 1 teaspoon cinnamon


Input: Few drops lemon juice


Input: 1 cup sugar


Input: 1 1/4 cups water


Input: 1 cup sugar


Input: 2 1/2 cups ground blanched almonds


Input: 2/3 cup Malaga wine (or other sweet red wine)

2/3 cup Malaga wine ( or other sweet red wine )

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

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Input: 10 ounces sweetened grated coconut


Input: 7 ounces ground almonds


Input: 8 ounces mixed dried fruits, coarsely cut

8 ounces mixed dried fruits , coarsely cut

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Input: 8 ounces raisins


Input: 7 ounces dried apricots, coarsely cut

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Input: 8 ounces dried pears, coarsely cut

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Input: 2 to 3 teaspoon cinnamon


Input: 3 cups water, approximately


Input: 12 ounces cherry preserves


Input: 1 1/2 teaspoons chopped fresh coriander leaves

1$1/2 teaspoons chopped fresh coriander leaves

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Input: 1/4 cup blanched almond slices, toasted

1/4 cup blanched almond slices , toasted

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Input: Salt to taste


Input: 1/2 teaspoon sugar


Input: 4 cups boiling water


Input: Grated meat from 1/4 of fresh coconut

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Input: 2 ripe medium tomatoes, seeded and coarsely chopped

2 ripe medium tomatoes , seeded and coarsely chopped

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Input: 1 clove garlic, finely minced

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Input: 1/2 inch piece fresh ginger, finely minced

1/2 inch piece fresh ginger , finely minced

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Input: 1/2 cup chopped cashew nuts


Input: 1 hot green chili, finely minced

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Input: 2 cups basmati rice


Input: 1/4 cup golden raisins


Input: 1/2 pound fresh peas


Input: 4 ounces margarine


Input: 1 large onion, finely sliced

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Input: Eggs, as many as desired

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Input: Dash nutmeg


Input: 1 teaspoon tomato paste


Input: 3 cups water


Input: 1/4 teaspoon plus, ground cardamom

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Input: Few dashes cinnamon


Input: Pinch cloves


Input: 4 tablespoons vegetable oil


Input: Freshly ground black pepper and salt to taste

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Input: 3 tablespoons sugar or to taste

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Input: 2 cups basmati rice


Input: 4 pound broiler


Input: Few dashes turmeric


Input: 1/2 cup coarsely chopped fresh mint

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Input: 1 tablespoon finely chopped celery leaves

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Input: 1 tablespoon minced fresh coriander leaves

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Input: 4 tablespoons chopped scallions


Input: 1/2 fresh jalapeno pepper, seeded and finely minced (or to taste)

1/2 fresh jalapeno pepper , seeded and finely minced ( or to taste )

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Input: 2 tablespoons finely chopped parsley


Input: 6 tablespoons lemon juice


Input: 2 heaping tablespoons tomato paste


Input: 1 pound fresh okra, washed and trimmed

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Input: 3 large stalks celery, sliced

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Input: 3 1/2 cups water


Input: Dash turmeric


Input: 1 small chopped onion


Input: Freshly ground black pepper and salt to taste

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Input: 2 pounds boneless shank or shoulder lamb, cut into 1- to 1 1/2-inch cubes

2 pounds boneless shank or shoulder lamb , cut into 1- to 1$1/2-inch cubes

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Input: Freshly popped unbuttered popcorn


Input: Salt and hot red pepper flakes to taste

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Input: 1 fresh mild to hot red chili, seeded and finely chopped, or to taste

1 fresh mild to hot red chili , seeded and finely chopped , or to taste

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Input: 1/2 cup finely chopped sweet onion

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Input: 2 ripe tomatoes, peeled, seeded and chopped

2 ripe tomatoes , peeled , seeded and chopped

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Input: Juice and grated rind of 1/2 orange

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Input: Juice of 2 limes


Input: 1 1/2 pounds small or medium shrimp, shelled and deveined

1$1/2 pounds small or medium shrimp , shelled and deveined

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Input: 3 ripe Haas avocados


Input: Lettuce leaves


Input: Salt and freshly ground black pepper to taste

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Input: 1/2 fresh jalapeno pepper, seeded and finely minced (or to taste)

1/2 fresh jalapeno pepper , seeded and finely minced ( or to taste )

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Input: 2 tablespoons chopped fresh Italian parsley

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Input: 2 tablespoons chopped fresh basil


Input: 4 tablespoons chopped fresh mint


Input: 4 tablespoons chopped fresh coriander leaves

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Input: 4 tablespoons finely chopped scallions


Input: Juice of 3 limes


Input: 1 pound small scallops


Input: Salt and freshly ground black pepper

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Input: 1/2 medium yellow bell pepper, seeded and finely chopped

1/2 medium yellow bell pepper , seeded and finely chopped

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Input: 1/2 medium red bell pepper, seeded and finely chopped

1/2 medium red bell pepper , seeded and finely chopped

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Input: 1/2 medium green bell pepper, seeded and finely chopped

1/2 medium green bell pepper , seeded and finely chopped

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Input: 1 pound flounder fillets


Input: Juice of 2 limes


Input: 1 cup chopped ripe tomato


Input: Freshly ground black pepper to taste

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Input: 1/8 teaspoon salt


Input: 4 tablespoons blue cheese


Input: 2 teaspoons cornstarch


Input: 3/4 cup nonfat plain yogurt