Input: 2 cups high-quality vegetable stock, or as needed

2 cups high-quality vegetable stock , or as needed

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: 1 onion, peeled and cut in two

B-QTY B-NAME O 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: 2 tablespoons butter, melted


Input: 8 ounces (about 16 large slices) prosciutto di Parma

8 ounces ( about 16 large slices ) prosciutto di Parma

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon kosher salt or 1 1/2 teaspoons table salt

1 tablespoon kosher salt or 1$1/2 teaspoons table salt

B-QTY B-UNIT B-COMMENT B-NAME 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: 3 bay leaves


Input: 1 teaspoon dried thyme


Input: 2 1/4 cups French lentils (available in specialty food markets)

2$1/4 cups French lentils ( available in specialty food markets )

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 tablespoons olive or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 carrot, peeled and roughly chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cloves garlic, peeled


Input: 2 teaspoons raspberry vinegar


Input: 1 teaspoon olive oil


Input: 1 teaspoon olive oil


Input: A few sprigs basil, to yield 1/4 cup chopped

A few sprigs basil , to yield 1/4 cup chopped

B-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

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces mixed greens, like mesclun

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: 2 small tomatoes, if good and ripe; otherwise omit

2 small tomatoes , if good and ripe; otherwise omit

B-QTY B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 to 1/2 teaspoon hot-pepper flakes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces penne


Input: 2 ounces Black Forest ham, cut into 1/4-inch cubes (1/4 cup)

2 ounces Black Forest ham , cut into 1/4-inch cubes ( 1/4 cup )

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

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

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


Input: 2 tablespoons capers


Input: 2 teaspoons anchovy paste


Input: 2 large cloves garlic


Input: 4 large roasted red peppers, packed in water

4 large roasted red peppers , packed in water

B-QTY B-COMMENT I-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: 1 1/2 pounds zucchini and yellow squash

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons lemon juice


Input: 3 tablespoons heavy cream


Input: 1/2 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons butter


Input: 4 tablespoons coarse fresh bread crumbs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons minced green garlic or 1 teaspoon minced regular garlic

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 teaspoon salt


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large heads Belgian endive, cut in two

2 large heads Belgian endive , cut in two

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup chicken broth


Input: 1/2 cup jumbo pitted Sicilian olives, quartered

1/2 cup jumbo pitted Sicilian olives , quartered

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large or 2 small heads escarole, separated into individual leaves

1 large or 2 small heads escarole , separated into individual leaves

B-QTY B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-UNIT B-NAME B-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: Juice of 1/2 lemon


Input: 4 tablespoons cold butter, cut into pieces

4 tablespoons cold butter , cut into pieces

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 1/2 tablespoons fresh minced rosemary


Input: 3 tablespoons white wine


Input: 1 1/2 tablespoons fresh minced thyme


Input: 2 large shallots, sliced (1/2 cup)

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

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 8 large garlic cloves, sliced (1/4 cup)

8 large garlic cloves , sliced ( 1/4 cup )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper


Input: Fine sea salt


Input: 8 chicken thighs with bone


Input: 12 large white eggs


Input: 1/2 cup white vinegar


Input: 6 cups yellow onion skins


Input: 6 tablespoons honey


Input: 4 teaspoons olive oil


Input: 8 tablespoons water


Input: 1 tablespoon black pepper


Input: 4 large eggs (beaten)

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

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 teaspoons salt


Input: 4 tablespoons unsalted butter


Input: 4 cups white flour


Input: 2 pounds apples (McIntosh, Rome Beauty or Macoun), unpeeled but cored and cut into 1-inch pieces

2 pounds apples ( McIntosh , Rome Beauty or Macoun ) , unpeeled but cored and cut into 1-inch pieces

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

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

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

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


Input: 2 1/2 pounds potatoes, peeled and cut into 2-inch pieces

2$1/2 pounds potatoes , peeled and cut into 2-inch pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup water


Input: 4 tablespoons ketchup


Input: 1 tablespoon soy sauce


Input: 1/2 cup dry red wine


Input: 1/2 cup red wine vinegar


Input: 5 cloves garlic, peeled, crushed and chopped fine (2 tablespoons)

5 cloves garlic , peeled , crushed and chopped fine ( 2 tablespoons )

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

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


Input: 1 onion (10 ounces), peeled and chopped fine (about 2 cups)

1 onion ( 10 ounces ) , peeled and chopped fine ( about 2 cups )

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

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

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


Input: 3 tablespoons peanut oil


Input: 1 teaspoon salt


Input: 1/4 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 chicken legs (about 9 ounces each, 3 1/4 pounds total), skin and carcass bones removed, but thigh and drum bones left in

6 chicken legs ( about 9 ounces each , 3$1/4 pounds total ) , skin and carcass bones removed , but thigh and drum bones left in

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

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


Input: 1/2 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 small slices bread, chopped in a food processor to make 1 1/2 cups fresh bread crumbs

3 small slices bread , chopped in a food processor to make 1$1/2 cups fresh bread crumbs

B-QTY O B-UNIT B-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT 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: 3/4 teaspoon salt


Input: 1 cup brown sugar


Input: 1 large egg


Input: 1 cup flour


Input: 1/8 teaspoon salt


Input: 2 tablespoons boiling water


Input: 1 teaspoon baking soda


Input: 1 teaspoon vanilla


Input: 2 or 3 carambolas, to make 1 1/2 cups when chopped

2 or 3 carambolas , to make 1$1/2 cups when chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon salt


Input: 1 1/2 tablespoons pickling spice


Input: 1/8 teaspoon allspice


Input: 4 1-cup or 2 1-pint canning jars with lids and bands

B-QTY I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-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: 3 1-pint or 6 1-cup canning jars, with bands and lids

3 1-pint or 6 1-cup canning jars , with bands and lids

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

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: 5 carambolas, to make 3 cups when chopped

5 carambolas , to make 3 cups when chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup pitted, chopped Surinam cherries (see note) or dried cranberries

1 cup pitted , chopped Surinam cherries ( see note ) or dried cranberries

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

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

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


Input: 6 cups sugar


Input: 1 cup liquid pectin


Input: 1 tablespoon butter at room temperature, plus butter for the muffin tins

1 tablespoon butter at room temperature , plus butter for the muffin tins

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

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


Input: 1 tablespoon chopped ginger


Input: 3 to 4 cloves garlic, peeled, crushed and finely chopped (1 tablespoon)

3 to 4 cloves garlic , peeled , crushed and finely chopped ( 1 tablespoon )

B-QTY O B-RANGE_END 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

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

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


Input: 12 scallions, approximately, minced (1 1/2 cups)

12 scallions , approximately , minced ( 1$1/2 cups )

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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 5 1/2 tablespoons canola oil


Input: 1 large butternut squash, about 3 1/2 pounds

1 large butternut squash , about 3$1/2 pounds

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: 7 ounces chopped pimento


Input: 1 cup cider vinegar


Input: 2 cups sugar


Input: 1 teaspoon balsamic vinegar


Input: 1 teaspoon Worcestershire sauce


Input: 6 carambolas, to make 4 cups when chopped

6 carambolas , to make 4 cups when chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon olive oil


Input: 4 ounces peeled carrots or 4 ounces sliced carrots

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove garlic


Input: 12 ounces apples


Input: 1 teaspoon cumin


Input: 1/2 teaspoon turmeric


Input: 1/2 teaspoon ground ginger


Input: 1/2 teaspoon ground coriander


Input: 3 tablespoons dried cherries


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


Input: 1 tablespoon white-wine vinegar


Input: 2 tablespoons low-fat sour cream


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: 4 ounces mixed green and red lettuce

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kernels from 1 large ear of corn

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

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

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

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


Input: 2 teaspoons olive oil


Input: 8 ounces skinless, boneless chicken breast

8 ounces skinless , boneless chicken breast

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: Freshly ground pepper to taste

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


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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon fresh lime juice


Input: 2 scallions, chopped


Input: 1 tablespoon chopped cilantro


Input: 1 jalapeno pepper, seeded and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 red and 1 yellow bell pepper, stemmed, cored, deribbed and cut into 1/4-inch dice

1 red and 1 yellow bell pepper , stemmed , cored , deribbed and cut into 1/4-inch dice

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

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

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


Input: 2 lobsters, steamed, tail and claw meat removed and cut into 1/2-inch dice

2 lobsters , steamed , tail and claw meat removed and cut into 1/2-inch dice

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

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

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


Input: 3 large cloves garlic, unpeeled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 eggs


Input: 1 cup milk


Input: 1 teaspoon salt


Input: Freshly ground pepper to taste

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


Input: Kernels from 2 large ears of corn

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 teaspoons chopped fresh cilantro


Input: 1 teaspoon minced jalapeno pepper


Input: 1/2 teaspoon grated lime zest


Input: 1 teaspoon olive oil


Input: 2 2/3 cups water


Input: 2/3 cup yellow cornmeal


Input: 1 teaspoon chili powder


Input: 3/4 teaspoon salt


Input: Freshly ground pepper to taste

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


Input: Olive oil spray


Input: Freshly ground pepper to taste

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


Input: 1 10-ounce package frozen lima beans, defrosted

1 10-ounce package frozen lima beans , defrosted

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 small ripe tomatoes, seeded and diced

2 small ripe tomatoes , seeded and diced

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: 3 tablespoons pitted green olives, thinly sliced

3 tablespoons pitted green olives , thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons salt, plus more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 5 tablespoons fresh lime juice


Input: 2 boneless, skinless chicken breasts (about 8 ounces each), split

2 boneless , skinless chicken breasts ( about 8 ounces each ) , split

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

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

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


Input: Kernels from 6 large ears of corn

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup low-fat milk


Input: 1 1/4 teaspoons salt


Input: 4 large shallots, peeled and thinly sliced

4 large shallots , peeled and thinly sliced

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Input: 1 small ancho chili


Input: 4 tablespoons unsalted butter, softened

4 tablespoons unsalted butter , softened

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Input: 1 small clove garlic, peeled and minced

1 small clove garlic , peeled and minced

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

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Input: Kernels from 6 large ears of corn

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Input: 1/2 cup low-fat milk


Input: 2 teaspoons olive oil


Input: 1/2 teaspoon salt


Input: 2 teaspoons finely chopped fresh mint, optional

2 teaspoons finely chopped fresh mint , optional

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Input: 1 tablespoon fresh lime juice


Input: Sprigs of fresh rosemary for garnish

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Input: 4 ears corn


Input: 4 teaspoons Lime Butter (see recipe), optional OR

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Input: 4 teaspoons Ancho Chili Garlic Butter (see recipe), optional

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

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Input: 4 tablespoons unsalted butter, softened

4 tablespoons unsalted butter , softened

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Input: 2 teaspoons grated lime zest


Input: 2 large garlic cloves, chopped

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Input: Salt and freshly ground black pepper

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Input: 1 tablespoon fresh rosemary, very finely chopped

1 tablespoon fresh rosemary , very finely chopped

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Input: Freshly grated Parmesan cheese


Input: 12 loin lamb chops, each about 1 -inch thick

12 loin lamb chops , each about 1 -inch thick

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Input: 2 tablespoons balsamic vinegar


Input: 1 tablespoon extra-virgin olive oil


Input: 1 teaspoon anchovy paste


Input: 6 ripe plum tomatoes, chopped

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Input: 1 tablespoon chopped fresh basil


Input: Grated rind and juice of 1/2 orange

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Input: 1 pound dried figs


Input: 1 1/2 teaspoons ground cardamom


Input: Six thick slices country bread


Input: 2 large garlic cloves, peeled

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Input: 1/3 cup extra-virgin olive oil


Input: 2 medium-size eggplants, about 1 pound each

2 medium-size eggplants , about 1 pound each

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Input: Salt


Input: 5 tablespoons extra-virgin olive oil


Input: 1 pound penne or rigatoni


Input: 1/2 cup chopped onion


Input: 2 large garlic cloves, minced

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Input: 2 cups coarsely ground almonds


Input: 2 cups dry red wine


Input: 1/2 cup sugar


Input: 2 teaspoons ground anise


Input: 2 cups coarsely ground walnuts


Input: 10 cups large pitted dates, preferably Mejdoul

10 cups large pitted dates , preferably Mejdoul

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Input: 1 teaspoon cinnamon


Input: 1 pinch cayenne pepper


Input: 1 cup diced jicama


Input: 1 cup toasted pecans


Input: 1 Granny Smith apple, peeled, cored and diced

1 Granny Smith apple , peeled , cored and diced

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Input: 1 cup kosher for Passover riesling or other off-dry white wine

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Input: 1 cup sugar


Input: 1 cup diced rhubarb


Input: 1 cup mayonnaise


Input: 1 cup cherry cola


Input: 1 cup sauerkraut, washed and drained well

1 cup sauerkraut , washed and drained well

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Input: 1/2 teaspoon vanilla


Input: 1 2/3 cups sugar


Input: 1/4 teaspoon baking powder


Input: 3 eggs


Input: 1 1/4 teaspoons baking soda


Input: 2/3 cup unsweetened Dutch-process cocoa powder

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Input: 2 cups unsifted flour plus enough to coat greased pan

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Input: Butter or oil for greasing pan

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Input: 3 to 4 drops red food coloring

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Input: Hot fudge sauce


Input: 2 cups sugar


Input: 2 cups milk


Input: 1/2 pound sweet butter, melted

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Input: 1 1/2 cups walnuts, coarsely chopped

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Input: 1 1/2 cups pecans, coarsely chopped

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Input: 7 ounces grated coconut


Input: 1 pound red and white striped peppermint candy

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Input: 1 quart heavy cream


Input: 1/4 teaspoon salt


Input: 2 teaspoons baking powder


Input: 6 eggs, lightly beaten


Input: 2 tablespoons chilled butter


Input: 1 pound honey-cinnamon graham crackers


Input: 1/2 cup soy sauce


Input: 1 teaspoon five-spice powder


Input: 1 lemon


Input: 1 roaster chicken, about 5 to 6 pounds

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

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Input: Salt and freshly ground pepper to taste

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Input: 1/4 cup or more roughly chopped basil or parsley

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Input: 1 very large watermelon


Input: 1 1/2 pounds tomatoes, chopped


Input: Salt and freshly ground black pepper to taste

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Input: 1/4 teaspoon minced garlic (optional)

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Input: 1/4 cup fresh lemon juice


Input: 2 tablespoons diced shallot, scallion or red onion

2 tablespoons diced shallot , scallion or red onion

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Input: 1 small baguette (about 8 ounces) or other crusty bread

1 small baguette ( about 8 ounces ) or other crusty bread

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Input: 1/4 cup extra virgin olive oil

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Input: Candied rose petals, for garnish

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Input: 4 to 6 fresh mint leaves, for garnish

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Input: 1 small onion, peeled and finely chopped

1 small onion , peeled and finely chopped

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Input: 1/2 cup finely chopped button mushrooms

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Input: 2 cloves roasted garlic


Input: 2 tablespoons balsamic vinegar


Input: 2 tablespoons mayonnaise


Input: Juice of 1 lemon


Input: 6 small plum tomatoes


Input: 12 pieces marinated anchovies


Input: 3 tablespoons rose water


Input: 8 ounces rice vermicelli, broken into 2-inch pieces, cooked al dente and rinsed

8 ounces rice vermicelli , broken into 2-inch pieces , cooked al dente and rinsed

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Input: 2 tablespoons fresh lemon juice


Input: 4 to 6 tablespoons sour cherry syrup

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Input: Freshly ground pepper


Input: 1 large eggplant


Input: Salt


Input: 4 tablespoons garlic oil


Input: Baby basil leaves for garnish

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


Input: 2 tablespoons butter


Input: 1/4 cup heavy cream


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

1/2 green pepper , seeded and finely chopped

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Input: 1 shallot, peeled and finely chopped

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Input: 8 ounces quick-cooking polenta


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 red pepper, seeded and finely chopped

1 red pepper , seeded and finely chopped

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Input: 1/2 orange pepper, seeded and finely chopped

1/2 orange pepper , seeded and finely chopped

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Input: 1 yellow pepper, seeded and finely chopped

1 yellow pepper , seeded and finely chopped

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Input: 1 1/2 teaspoons balsamic vinegar


Input: 2 1/2 tablespoons sherry vinegar


Input: 2 1/2 tablespoons olive oil


Input: 1 lemon, halved


Input: Hungarian sweet paprika


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 3- to 3 1/2-pound natural chicken

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

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Input: 1 sprig thyme


Input: 1 sprig rosemary


Input: 1 sprig sage


Input: 2 large cloves garlic, halved

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Input: 3/4 cup sugar


Input: 6 pears


Input: Juice 1/2 lemon


Input: 1 tablespoon olive oil


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 4 beets with their greens

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


Input: 4 endives


Input: 4 tablespoons extra-virgin olive oil


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 1/4 pound blue cheese


Input: 1/2 cup walnuts, freshly cracked

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Input: 2 tablespoons flat Italian parsley, chopped

2 tablespoons flat Italian parsley , chopped

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Input: 1 clove garlic, crushed


Input: 1 tablespoon Dijon mustard


Input: 1/4 cup extra-virgin olive oil


Input: Lemon juice to taste


Input: Juice of 1/2 lemon


Input: 2 pounds baby artichokes


Input: 1/2 to 3/4 cup of dry white wine

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Input: 1 cup canned Italian tomatoes, chopped

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

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Input: 2 large shallots, minced

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


Input: 1 clove garlic, minced


Input: 4 tablespoons safflower or peanut oil

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

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Input: 1 pound of linguine or fresh egg noodles

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

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Input: 2 tablespoons butter


Input: 1 teaspoon thyme


Input: 3 whole chicken breasts


Input: 1 cup hot water


Input: 1 ounce dried porcini mushrooms


Input: 1 tablespoon Parmesan cheese


Input: 2 tablespoons heavy cream


Input: 1 clove garlic, chopped


Input: 2 medium-size zucchini, sliced 1/4 inch thick

2 medium-size zucchini , sliced 1/4 inch thick

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Input: 3 medium-size tomatoes, peeled, seeded and diced

3 medium-size tomatoes , peeled , seeded and diced

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

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Input: 1 cup tomato sauce, canned or fresh

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Input: Salt to taste


Input: 1 teaspoon sugar (optional)

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Input: 3 tablespoons olive oil


Input: 8 ounces, approximately, of flavored bread crumbs

8 ounces , approximately , of flavored bread crumbs

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

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Input: Salt and freshly ground black pepper

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

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Input: 1/2 cup chopped bacon


Input: 4 tablespoons butter


Input: 12 medium-to-large shrimp, peeled


Input: 2 poached (or warm-bath-cooked) eggs

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

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Input: 1/4 cup chopped scallion


Input: 4 small onions or 2 large ones

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

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Input: 1 clove garlic


Input: 4 1/2 pounds ground veal


Input: Ketchup to taste


Input: Pepper to taste


Input: Garlic salt to taste


Input: A cup or two of boiling water

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Input: 2 eggs


Input: 2 cups chicken or pork stock

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Input: 1 cup stone-ground grits


Input: 1 tablespoon soy sauce


Input: 1/4 cup unsalted butter


Input: 1 teaspoon sherry vinegar


Input: 1 teaspoon white vinegar


Input: 1 teaspoon salt


Input: 2 poached (or warm-bath-cooked) eggs

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

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Input: Salt and pepper


Input: 1/4 cup not-too-salty miso, preferably white

1/4 cup not-too-salty miso , preferably white

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

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Input: 2 tablespoons finely snipped fresh chives

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Input: Salt and freshly ground white pepper

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

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Input: 24 mussels, scrubbed and debearded

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

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Input: 1 cup chardonnay


Input: 2 tablespoons extra virgin olive oil

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

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Input: 1/2 cup minced shallots


Input: 2 teaspoons minced fresh ginger


Input: 1 cup Arborio rice


Input: 4 cups hot fish stock, approximately

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

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Input: Salt and freshly ground white pepper

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

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Input: 12 sea scallops, tough tendon removed, quartered

12 sea scallops , tough tendon removed , quartered

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Input: 1/2 pound medium shrimp, shelled and deveined

1/2 pound medium shrimp , shelled and deveined

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Input: 1 tablespoon unsalted butter


Input: 1 tablespoon minced chives


Input: 12 eggs


Input: 4 tablespoons oil or rendered pork or bacon fat

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Input: 1 pound asparagus, trimmed and peeled if necessary

1 pound asparagus , trimmed and peeled if necessary

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Input: 1 1/2 cups heavy cream


Input: 4 pounds cultivated mussels, scrubbed and debearded (discard any with cracked or broken shells)

4 pounds cultivated mussels , scrubbed and debearded ( discard any with cracked or broken shells )

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

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup dry white wine


Input: 1 teaspoon curry powder


Input: 2 shallots, peeled and chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons unsalted butter


Input: 1 pound spinach, stems and ribs removed

1 pound spinach , stems and ribs removed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Chopped fresh parsley leaves for garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 baby artichokes, cleaned


Input: Vinegar for soaking (optional)

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

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Zest and juice of a lemon

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Chunk of Parmesan


Input: 3 tablespoons extra-virgin olive oil, more as necessary

3 tablespoons extra-virgin olive oil , more as necessary

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: Chopped fresh parsley or basil leaves for garnish

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large artichokes


Input: Lemon juice


Input: 2 cups bread crumbs, preferably fresh and fairly coarse

2 cups bread crumbs , preferably fresh and fairly coarse

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced garlic


Input: 5 anchovy fillets, chopped


Input: 1/2 cup grated Parmesan


Input: 1/3 to 1/2 cup chopped parsley

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Extra virgin olive oil


Input: 1 tablespoon minced garlic


Input: 1 pound shrimp, peeled


Input: 1 cup small black olives, like niçoise, pitted if you like

1 cup small black olives , like niçoise , pitted if you like

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

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: 1/2 cup dry white wine, stock or water

B-QTY B-UNIT B-NAME I-NAME I-NAME O 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: Salt and pepper


Input: Several sprigs of thyme


Input: Lemon juice and wedges for serving

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound waxy potatoes, like red-skinned ''new'' potatoes or fingerlings, peeled and cut, if necessary, into 1-inch chunks

1 pound waxy potatoes , like red-skinned ''new'' potatoes or fingerlings , peeled and cut , if necessary , into 1-inch chunks

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

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

NoCAP NoCAP NoCAP NoCAP 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


Input: Vinegar for soaking (optional)

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

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: At least 10 baby artichokes


Input: Kosher salt


Input: Freshly ground black pepper


Input: Freshly chopped flatleaf parsley, for garnish

Freshly chopped flatleaf parsley , for garnish

B-COMMENT I-COMMENT I-COMMENT B-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 dried marjoram


Input: 2 pinches freshly grated nutmeg


Input: 1 quart chicken broth


Input: 1 tablespoon minced celery


Input: 3/4 cup farro or hulled barley, rinsed, then soaked in water overnight

3/4 cup farro or hulled barley , rinsed , then soaked in water overnight

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

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

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


Input: 1/2 cup chopped onion


Input: 1 tablespoon chopped prosciutto


Input: 1 1/2 pounds medium shrimp, peeled and deveined

1$1/2 pounds medium shrimp , peeled and deveined

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup unsalted roasted peanuts, roughly chopped

1/2 cup unsalted roasted peanuts , roughly chopped

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: 3 tablespoons extra virgin olive oil, plus more for garnish

3 tablespoons extra virgin olive oil , plus more for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 imported bay leaves


Input: 1/2 teaspoon sea salt


Input: 3/4 cup dried chickpeas, soaked in water overnight

3/4 cup dried chickpeas , soaked in water overnight

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Deep-fried sliced shallots, garlic and chilies

Deep-fried sliced shallots , garlic and chilies

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup loosely packed cilantro leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups sugar


Input: 1 teaspoon salt


Input: 1 5-inch piece ginger, peeled and thinly sliced

1 5-inch piece ginger , peeled and thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup tightly packed shredded fresh (or frozen and defrosted) coconut

1/4 cup tightly packed shredded fresh ( or frozen and defrosted ) coconut

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

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 NoPAREN


Input: 6 medium oranges, peeled and sectioned

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 cups peeled and seeded fresh lychees, or 2 20-ounce cans lychees, drained

2$1/2 cups peeled and seeded fresh lychees , or 2 20-ounce cans lychees , drained

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME O I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME O 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: Thinly sliced green mango or papaya Handful cooked green beans, thinly sliced into rounds

Thinly sliced green mango or papaya Handful cooked green beans , thinly sliced into rounds

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

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

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


Input: 1/4 cup palm sugar


Input: 1/4 cup fish sauce


Input: Juice of 1 lime


Input: Cooked Thai kanom jeen noodles, Japanese tomoshiraga noodles or white rice

Cooked Thai kanom jeen noodles , Japanese tomoshiraga noodles or white rice

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

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

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


Input: 3/4 cup mung beans


Input: 1/2 cup firmly packed shredded fresh (or frozen and defrosted) coconut

1/2 cup firmly packed shredded fresh ( or frozen and defrosted ) coconut

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

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 NoPAREN


Input: 1/4 cup vegetable oil


Input: 2 teaspoons to 1 1/2 tablespoons chili ++powder, as needed

2 teaspoons to 1$1/2 tablespoons chili ++powder , as needed

O B-UNIT O O O B-NAME O O B-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 14-ounce can coconut milk

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


Input: 1 small (12-inch) round galangal

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 teaspoon kosher salt


Input: 2 large cloves garlic, unpeeled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium shallots, unpeeled

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


Input: About 1 cup finely crushed ice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Handful chopped mint


Input: 1/2 teaspoon salt


Input: Pinch freshly ground pepper


Input: Canola or vegetable oil


Input: 1/3 small package of frozen Chinese spring-roll skins (about 3 to 4 inches square), defrosted

1/3 small package of frozen Chinese spring-roll skins ( about 3 to 4 inches square ) , defrosted

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP 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 YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 clove garlic, peeled and slightly crushed

1 clove garlic , peeled and slightly crushed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 red jalapeños, halved lengthwise, seeded and very thinly sliced

2 red jalapeños , halved lengthwise , seeded and very thinly sliced

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: 3 cups peeled, quartered, seeded and thinly sliced cucumber

3 cups peeled , quartered , seeded and thinly sliced cucumber

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Handful cilantro leaves and chopped peanuts

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound medium shrimp, shelled and deveined

1/2 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: 1/4 cup plus 1 tablespoon sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch of salt


Input: 2 shallots, thinly sliced


Input: 12 to 1 cup rinsed and thinly sliced Chinese pickled mustard greens

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

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

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


Input: 1 lime, cut into wedges

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Handful cilantro, chopped


Input: 1/2 cup rice vinegar


Input: 1 1/2 to 2 cups chicken stock or water

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon sugar


Input: 2 tablespoons fish sauce, and more to taste

2 tablespoons fish sauce , and more to taste

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: 6 to 7 loosely packed cups spaghetti-size fresh Chinese egg noodles

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 dried thin red chilies


Input: 2 small bay leaves


Input: 1 cup chorizo, cut into 12-inch slices

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon flour


Input: 2 green bell peppers, cored and cut into pieces 1 12 inches long by 12 inch wide

2 green bell peppers , cored and cut into pieces 1 12 inches long by 12 inch wide

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

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


Input: 1 (3- to 4-pound) chicken, cut into 6 pieces

1 ( 3- to 4-pound ) chicken , cut into 6 pieces

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

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

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


Input: 3 cups coconut milk


Input: 2 large brown cardamom, finely ground (optional)

2 large brown cardamom , finely ground ( optional )

B-QTY B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon curry powder


Input: 1/2 teaspoon turmeric powder


Input: 3 to 4 cups plus 2 tablespoons vegetable oil

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 tablespoons red curry paste


Input: 1/2 dried red choricero pepper, seeded and finely chopped, or dried ancho or New Mexico chilies

1/2 dried red choricero pepper , seeded and finely chopped , or dried ancho or New Mexico chilies

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

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

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


Input: 1/2 teaspoon smoked sweet paprika


Input: 4 pounds (about 8 medium) Yukon Gold potatoes, peeled

4 pounds ( about 8 medium ) Yukon Gold potatoes , peeled

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

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

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


Input: 1 cup olive oil


Input: 1 large yellow onion, roughly chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper


Input: 1 teaspoon salt, plus more to season

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 ounces pork loin, cut into 1-inch cubes

10 ounces pork loin , cut into 1-inch cubes

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: 10 ounces lamb rib, cut into 2-inch cubes (or lamb loin in 1-inch cubes)

10 ounces lamb rib , cut into 2-inch cubes ( or lamb loin in 1-inch cubes )

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

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

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


Input: 1 tablespoon white wine


Input: 3 cloves garlic, peeled


Input: 1/2 cup finely chopped parsley


Input: 2 cups good-quality brown veal or beef stock

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup heavy cream


Input: 2 tablespoons green peppercorns in brine, rinsed and drained

2 tablespoons green peppercorns in brine , rinsed and drained

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup Cognac or brandy, plus additional for finishing sauce

1/3 cup Cognac or brandy , plus additional for finishing sauce

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 tablespoons vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large shallot, finely sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt


Input: 1 head radicchio, sliced into thin ribbons (about 4 cups)

1 head radicchio , sliced into thin ribbons ( about 4 cups )

B-QTY B-UNIT B-NAME O 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

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


Input: 1 teaspoon finely grated lemon zest

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons seasoned bread crumbs


Input: 2 ounces mojama, sliced paper-thin and julienned

2 ounces mojama , sliced paper-thin and julienned

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons mixed peppercorns (long pepper, Pondicherry, cubeb and Tasmanian black pepper)

2 tablespoons mixed peppercorns ( long pepper , Pondicherry , cubeb and Tasmanian black pepper )

B-QTY B-UNIT 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 YesCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

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


Input: 4 strip steaks, 1 1/2 inches thick, 10 to 12 ounces each

4 strip steaks , 1$1/2 inches thick , 10 to 12 ounces each

B-QTY B-UNIT B-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

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


Input: 1 pound bavette or spaghetti


Input: 1/2 cup extra virgin olive oil

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

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Input: 1 large clove garlic, thinly sliced

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Input: 1/4 teaspoon crushed red pepper


Input: 2 ounces dry vermouth


Input: 1/2 ounce elderflower cordial


Input: Pinch of salt


Input: salt


Input: 3 pounds Porkette


Input: 1/2 cup chopped flat-leaf parsley


Input: Crusty bread, for serving

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


Input: 1 stripe lemon zest


Input: 3 ounces Aquavit New York White Cranberry (go to www.aquavitnewyork.com for purchasing information) or plain aquavit

3 ounces Aquavit New York White Cranberry ( go to www.aquavitnewyork.com for purchasing information ) or plain aquavit

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

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


Input: 1 strip lemon zest


Input: Dijon mustard, for serving


Input: 3 cups chicken stock


Input: 2 cups riesling or dry white wine

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

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Input: 4 whole cloves


Input: Salt and freshly ground pepper

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


Input: 4 tablespoons duck fat or unsalted butter

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

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Input: 3/4 pound double-smoked bacon, cut into ¾-inch-long pieces

3/4 pound double-smoked bacon, cut into  3/4-inch-long pieces

3/4 pound double-smoked bacon , cut into 3/4-inch-long pieces

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

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Input: 8 cloves garlic, smashed


Input: 1 cup thinly sliced sweet onion

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

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Input: 2 sprigs fresh thyme


Input: 6 juniper berries


Input: 2 small bay leaves


Input: 1 teaspoon caraway seeds


Input: 1/2 cup chopped scallion


Input: 2 tablespoons chopped cilantro


Input: 64 ounces sauerkraut (about 8 cups drained)

64 ounces sauerkraut ( about 8 cups drained )

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

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Input: 1/2 cup diced Porkette


Input: 1 tablespoon butter


Input: Salt


Input: 1 tablespoon olive oil


Input: 4 medium Idaho potatoes


Input: Salt and freshly ground pepper

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


Input: About 2 quarts peanut oil


Input: 1 tablespoon Worcestershire sauce


Input: 1/2 cup ketchup


Input: 3/4 cup shelled pistachios


Input: 1 cup semisweet chocolate chips


Input: 3 tablespoons cider vinegar


Input: 1 tablespoon spicy brown mustard


Input: 3 tablespoons brown sugar


Input: 1 teaspoon finely chopped garlic


Input: 1/2 cup finely chopped onion


Input: 1 tablespoon butter


Input: 1 large egg, beaten

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


Input: 8 1/2 tablespoons unsalted butter, softened

8$1/2 tablespoons unsalted butter , softened

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Input: 1 cup plus 1 tablespoon superfine sugar

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Input: 3 packets rapid-rise, bread-machine or other instant yeast

3 packets rapid-rise , bread-machine or other instant yeast

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

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Input: 7 1/2 tablespoons unsalted butter, softened

7$1/2 tablespoons unsalted butter , softened

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Vegetable oil for bowl


Input: 1 2/3 cups milk


Input: 2 large eggs


Input: 1/2 teaspoon salt


Input: 1/3 cup superfine sugar


Input: 5 to 5 1/2 cups all-purpose flour

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

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Input: 1 teaspoon poppy seeds


Input: 1 teaspoon sesame seeds


Input: 1 tablespoon milk


Input: Pinch of salt


Input: 1 large egg, lightly beaten

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Vegetable oil for bowl and baking sheet

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

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Input: 1 tablespoon superfine sugar


Input: 1 1/2 cups milk


Input: 1 1/2 tablespoons butter, softened


Input: Finely grated zest of 1 orange

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

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Input: Vegetable oil for bowl


Input: 1 large egg


Input: 1 tablespoon orange juice


Input: 2 cups fresh blueberries


Input: 1/2 cup shelled pecans


Input: 2 tablespoons Demerara sugar


Input: 1/4 teaspoon ground cinnamon


Input: 3 1/2 to 4 cups all-purpose flour

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

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Input: 3 teaspoons rapid-rise, bread-machine or other instant yeast

3 teaspoons rapid-rise , bread-machine or other instant yeast

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

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Input: 1 tablespoon salt


Input: 2 large eggs


Input: 1/2 teaspoon vanilla extract


Input: 4 tablespoons unsalted butter, softened

4 tablespoons unsalted butter , softened

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon salt


Input: 2 tablespoons superfine sugar


Input: 1 1/2 teaspoons rapid-rise, bread-machine or other instant yeast

1$1/2 teaspoons rapid-rise , bread-machine or other instant yeast

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

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Input: 1/2 cup milk


Input: 2 teaspoons salt


Input: 3 tablespoons Asian sesame oil


Input: 3 tablespoons cornstarch


Input: 3 cups peanut oil


Input: 6 dried red chilies


Input: 1 1/2 cups unsalted peanuts


Input: 6 tablespoons minced garlic


Input: 1/2 cup finely chopped scallions


Input: 2 tablespoons chopped fresh ginger


Input: 1/3 cup chicken stock or canned chicken broth

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

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Input: 1/3 cup Shaoxing rice wine or dry sherry

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

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Input: 5 tablespoons reduced sodium soy sauce

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

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Input: 2 teaspoons sugar


Input: 2 tablespoons Chinese black rice vinegar

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

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Input: 2 1/2 to 3 cups all-purpose flour

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

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Input: 3 large egg whites


Input: 3 pounds boneless, skinless chicken breasts, cut into 1-inch cubes

3 pounds boneless , skinless chicken breasts , cut into 1-inch cubes

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

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Input: 1 cup dried pineapple


Input: 1 cup chopped pitted dates


Input: 2 cups unsweetened banana chips


Input: 1/4 cup each banana chips, raisins and chopped papaya

1/4 cup each banana chips , raisins and chopped papaya

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Input: 3 tablespoons lemon juice


Input: 1 9-inch crust (recipe follows)

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

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Input: 1 cup dried pineapple chunks


Input: 5 medium-sized golden delicious apples

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


Input: 1 teaspoon apple pie spice


Input: 2 tablespoons honey


Input: Juice of 1 lemon


Input: 2 cups oil (corn, canola or safflower)

2 cups oil ( corn , canola or safflower )

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Input: 1/4 cup tamari


Input: 1 1/4 cups spring water (see note)

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

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Input: 1/2 cup extra virgin olive oil

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

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Input: 1/4 pound carrots, grated (1 cup)

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

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Input: 1/2 head cauliflower, finely chopped

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

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Input: 1 small red onion, diced

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

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Input: 1 green pepper, diced


Input: 5 pounds carrots


Input: 2 stalks celery, chopped


Input: 1 small red onion, diced

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

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Input: 1 small bell pepper, optional

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

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Input: 1/2 cup eggless mayonnaise (recipe follows)

1/2 cup eggless mayonnaise ( recipe follows )

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

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Input: 2 tablespoons tamari


Input: 1 tablespoon sea salt or salt substitute

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

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Input: 2 tablespoons kelp seasoning


Input: 1 cup almond milk or unflavored soy milk (original flavor)

1 cup almond milk or unflavored soy milk ( original flavor )

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

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Input: 1 tablespoon onion powder


Input: 1 tablespoon sea salt or salt substitute

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

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Input: 2 teaspoons garlic powder


Input: 2 tablespoons Cognac


Input: 2 tablespoons chocolate liqueur


Input: 2 1/2 cups dry bulgur (grain No. 1)

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

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Input: 1 tablespoon curry powder


Input: 2/3 cup sugar


Input: 6 egg yolks


Input: 2 cups cream


Input: 1 cup milk


Input: 1/4 cup honey


Input: 1/2 cup packed dark brown sugar

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

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Input: 1 cup unsalted butter


Input: 1/2 teaspoon cinnamon


Input: 1/2 cup wheat flour


Input: 1 teaspoon salt


Input: 2 cups flour


Input: Chocolate curls, for garnish


Input: 1 cup heavy cream


Input: Food coloring (optional)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup creme de cacao


Input: 1 envelope unflavored gelatin


Input: 2/3 cup sugar


Input: teaspoon salt


Input: 3 eggs, separated


Input: 1/4 cup Cognac


Input: 1 1/2 cups graham-cracker crumbs


Input: 1/3 cup melted butter


Input: 2 cloves garlic, crushed


Input: 1 teaspoon finely minced fresh red chili

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

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Input: 2 tablespoons minced flat-leaf parsley leaves

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

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Input: 1/2 cup grated pecorino Romano


Input: Dried red pepper flakes, optional

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

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Input: Salt


Input: 1/3 cup extra virgin olive oil

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

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Input: 4 cups semolina; more for optional dusting

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

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Input: 1 cup (loose) mint leaves

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

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Input: 1 tablespoon ketchup


Input: 1 tablespoon cider vinegar


Input: 1 tablespoon Tabasco sauce


Input: 3 cucumbers (3 pounds total), peeled, seeded and coarsely sliced

3 cucumbers ( 3 pounds total ) , peeled , seeded and coarsely sliced

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

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Input: 2 1/2 teaspoons salt


Input: 12 drops Tabasco sauce


Input: 3 tablespoons virgin olive oil


Input: 3 tablespoons cider vinegar


Input: 2 cups yogurt


Input: 5 cloves garlic, peeled


Input: 1 tablespoon soy sauce


Input: 3 pounds medium-size new potatoes (about 8), washed

3 pounds medium-size new potatoes ( about 8 ) , washed

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

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Input: 1 1/2 tablespoons unsalted butter


Input: 1 1/2 pounds cod or other fillets, about 1-inch thick (skinned), in 2 or more pieces

1$1/2 pounds cod or other fillets , about 1-inch thick ( skinned ) , in 2 or more pieces

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

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Input: 6 chicken legs (about 3 1/2 pounds)

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

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Input: 1/2 teaspoon salt


Input: 3 tablespoons coarsely chopped fresh oregano

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

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Input: 2 tablespoons canola oil


Input: 6 tablespoons extra virgin olive oil or melted butter

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

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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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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon white-wine vinegar


Input: 20 basil leaves, washed and cut across in narrow strips

20 basil leaves , washed and cut across in narrow strips

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

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Input: Lots of freshly ground black pepper

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

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Input: 4 or 5 medium potatoes, 2 pounds or more

4 or 5 medium potatoes , 2 pounds or more

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Input: 6 cups chicken stock, homemade or commercial

6 cups chicken stock , homemade or commercial

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

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Input: 5 teaspoons kosher salt, less if using commercial stock

5 teaspoons kosher salt , less if using commercial stock

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

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Input: 1 pound mashing potatoes, peeled and cut across in 1/4-inch slices

1 pound mashing potatoes , peeled and cut across in 1/4-inch 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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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small bunch parsley, leaves only

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

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Input: 1 medium bunch watercress, leaves only

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

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Input: 1/2 small green cabbage, cored and shredded

1/2 small green cabbage , cored and shredded

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Input: 1/2 medium head broccoli, florets only

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Input: 3 pounds peas in the pod, shelled, or 1 10-ounce box frozen tiny peas, defrosted and drained

3 pounds peas in the pod , shelled , or 1 10-ounce box frozen tiny peas , defrosted and drained

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

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Input: 1 small cucumber, peeled and cut across in 1/4-inch slices

1 small cucumber , peeled and cut across in 1/4-inch slices

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

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Input: 1/3 cup heavy cream


Input: 1 medium leek, white and light-green parts only, halved lengthwise, washed well and cut across into thin slices

1 medium leek , white and light-green parts only , halved lengthwise , washed well and cut across into thin slices

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

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

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Input: 1 large baking potato, peeled and diced

1 large baking potato , peeled and diced

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

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Input: 1 1/3 cups chicken stock


Input: 1 1/2 teaspoons kosher salt


Input: 1 tablespoon palm sugar (see note)

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

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Input: Salt to taste


Input: 1/4 cup olive oil


Input: 2 medium-size white onions, chopped

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

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Input: 1 clove garlic, chopped


Input: 1/8 pound pancetta, diced


Input: 1 medium-size carrot, 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: 1 pound lean ground beef


Input: 1 cup white wine


Input: 8 cups fresh plum tomatoes cored and peeled, or canned Italian tomatoes, pureed

8 cups fresh plum tomatoes cored and peeled , or canned Italian tomatoes , pureed

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Input: 5 medium shallots, peeled and minced

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Input: 2 pounds red bell peppers, seeded and cut into quarters

2 pounds red bell peppers , seeded and cut into quarters

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Input: Salt and freshly ground black pepper to taste

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Input: 1/4 cup fresh basil leaves, chopped

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Input: 1 cup coconut milk


Input: 3 tablespoons tamarind liquid (asam) or 2 teaspoons tamarind concentrate (see note)

3 tablespoons tamarind liquid ( asam ) or 2 teaspoons tamarind concentrate ( see note )

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Input: 1 teaspoon Asian chili powder (see note)

1 teaspoon Asian chili powder ( see note )

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Input: 3 ripe plum tomatoes, peeled, seeded and finely chopped

3 ripe plum tomatoes , peeled , seeded and finely chopped

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Input: 1 tablespoon vegetable oil


Input: 1/2 teaspoon dried shrimp paste


Input: 6 cloves garlic, peeled


Input: 1 medium onion, peeled and coarsely chopped

1 medium onion , peeled and coarsely chopped

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Input: 1 cup shelled peanuts, toasted

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Input: 10 large dried red chilies, or to taste

10 large dried red chilies , or to taste

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Input: 1/4 cup coarsely chopped cilantro leaves

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Input: 1 teaspoon finely grated fresh ginger

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Input: 2 cloves garlic, peeled and minced

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Input: 1 medium yellow onion, peeled and finely chopped

1 medium yellow onion , peeled and finely chopped

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Input: 2 tablespoons garam masala (see note)

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Input: 1/4 cup lime juice


Input: 1 teaspoon cider vinegar


Input: 1/2 cup plain low-fat yogurt


Input: 1 1/2 teaspoons salt, plus more for seasoning the fish

1$1/2 teaspoons salt , plus more for seasoning the fish

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Input: 1 1/2 pounds rump steak or boneless sirloin, trimmed and cut into 3/4-inch cubes

1$1/2 pounds rump steak or boneless sirloin , trimmed and cut into 3/4-inch cubes

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Input: 6 6-ounce center-cut salmon fillets

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Input: Cilantro sprigs for garnish


Input: 1/4 cup coconut milk


Input: 1 1/2 teaspoons salt


Input: 1 tablespoon sugar


Input: Zest of 1/2 lemon, finely grated

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Input: 2 teaspoons ground fennel seeds


Input: 2 teaspoons ground cumin


Input: 2 teaspoons ground turmeric


Input: 2 tablespoons poppy seeds


Input: 1 egg, lightly beaten


Input: 1/4 cup ghee, melted, plus more for greasing and brushing

1/4 cup ghee , melted , plus more for greasing and brushing

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Input: 3 1/2 cups all-purpose flour


Input: 2 teaspoons salt


Input: 1/4 cup plain yogurt


Input: 1 packet ( 1/4 ounce) dry yeast

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Input: 1 tablespoon sugar


Input: 3/4 cup lukewarm water


Input: 1 cup lukewarm water


Input: 1 tablespoon ghee, melted


Input: 1 teaspoon salt


Input: 2 1/2 cups whole-wheat flour


Input: 1 cup water


Input: 1 1/2 teaspoons salt


Input: 9 tablespoons ghee (clarified butter), melted, plus more for cooking

9 tablespoons ghee ( clarified butter ) , melted , plus more for cooking

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Input: 1 tablespoon chopped mint


Input: 1 1/2 cups all-purpose flour


Input: 1 1/2 cups whole-wheat flour


Input: 1 1/2 cups couscous


Input: 1/4 cup whole milk yogurt


Input: Coarse salt


Input: 1 clove garlic, smashed and chopped

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Input: Juice and grated zest of 1 lemon

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