Input: 1 ounce bittersweet chocolate, for shaving

1 ounce bittersweet chocolate , for shaving

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup water


Input: 3/4 teaspoon salt


Input: 130 grams (1 cup) cornmeal, fine or medium, but not coarse

130 grams ( 1 cup ) cornmeal , fine or medium , but not coarse

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

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

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


Input: 2 cups milk (1 percent or 2 percent)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons unsalted butter


Input: 3 eggs, separated


Input: Kernels from 1 ear of corn or 3/4 cup frozen corn optional

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


Input: 2 jalapeños, seeded if desired and minced

2 jalapeños , seeded if desired and minced

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 ounces Gruyère cheese, grated 1/2 cup optional

2 ounces Gruyère cheese , grated 1/2 cup optional

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bunch black kale cavolo nero, stemmed and washed

1 bunch black kale cavolo nero , stemmed and washed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 medium head of cabbage about 1/2 pound, kept intact on the core

1/4 medium head of cabbage about 1/2 pound , kept intact on the core

B-QTY O O O 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

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


Input: 1 teaspoon sesame oil, plus additional for the baking sheet\n

1 teaspoon sesame oil , plus additional for the baking sheet\n

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small shallot, minced


Input: 2 pounds fresh tomatoes, quartered if you have a food mill, peeled, seeded and chopped if you don’t, or  1 28-ounce can chopped tomatoes, with juice, or crushed tomatoes in purée

2 pounds fresh tomatoes , quartered if you have a food mill , peeled , seeded and chopped if you don’t , or 1 28-ounce can chopped tomatoes , with juice , or crushed tomatoes in purée

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

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

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

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


Input: 2 large garlic cloves, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon chili flakes


Input: Salt to taste


Input: 3/4 pound farfalle


Input: 1 to 2 ounces Parmesan, grated 1/4 to 1/2 cup

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 full cups (12 ounces) chestnuts, in shell

2 full cups ( 12 ounces ) chestnuts , in shell

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup heavy cream


Input: 1 tablespoon butter


Input: 2 tablespoons chestnut or buckwheat honey (optional)

2 tablespoons chestnut or buckwheat honey ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Salt


Input: pepper to taste


Input: 113 grams (1/2 cup or 1 stick) salted butter, softened, more for pans

113 grams ( 1/2 cup or 1 stick ) salted butter , softened , more for pans

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

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


Input: 250 grams (2 1/4 cups) sifted unbleached all-purpose flour, more for pans

250 grams ( 2$1/4 cups ) sifted unbleached all-purpose flour , more for pans

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

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

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


Input: 355 grams (1 1/2 cups) turbinado sugar

355 grams ( 1$1/2 cups ) turbinado sugar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 2 large eggs


Input: 1 1/2 teaspoons vanilla extract


Input: 2 1/2 teaspoons baking powder


Input: 1 teaspoon kosher salt


Input: 1 cup plus 2 tablespoons milk (2 percent or whole)

1 cup plus 2 tablespoons milk ( 2 percent or whole )

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

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

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


Input: 3/4 cup to 1 cup semisweet chocolate chips

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 453 grams (1 pound or 3 1/2 to 4 cups) confectioners’ sugar

453 grams ( 1 pound or 3$1/2 to 4 cups ) confectioners’ sugar

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

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

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


Input: 113 grams (1/2 cup) salted butter, softened

113 grams ( 1/2 cup ) salted butter , softened

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon kosher salt


Input: 1/2 teaspoon vanilla extract


Input: 5 teaspoons instant espresso


Input: 3/4 cup to 1 cup semisweet chocolate chips

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound fresh tomatillos, husked

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon fresh lime juice


Input: 10 cilantro sprigs


Input: 1 tablespoon chopped onion, soaked in cold water for five minutes, drained and rinsed

1 tablespoon chopped onion , soaked in cold water for five minutes , drained and rinsed

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

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

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


Input: 1 garlic clove, peeled


Input: 3 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: Kernels from 2 ears corn


Input: 3/4 pound green beans, trimmed and cut in 2-inch lengths about 3 cups

3/4 pound green beans , trimmed and cut in 2-inch lengths about 3 cups

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

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 large or 2 medium tomatoes, cut in 1/4-inch dice

1 large or 2 medium tomatoes , cut in 1/4-inch dice

B-QTY O B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 radishes, cut in half lengthwise then sliced thin in half-moons

4 radishes , cut in half lengthwise then sliced thin in half-moons

B-QTY B-NAME O B-COMMENT O 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

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


Input: 2 tablespoons minced chives


Input: Lettuce leaves for the platter or bowl

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup crumbled queso fresco (1 ounce)

1/4 cup crumbled queso fresco ( 1 ounce )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 pounds carrots, peeled quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths

2 pounds carrots , peeled quartered or cut into sixths lengthwise depending on the size , then into 2-inch lengths

B-QTY O B-NAME B-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 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

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


Input: 3 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: freshly ground pepper


Input: 1 teaspoon fresh thyme leaves, chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon oregano


Input: 3 tablespoons finely chopped flat-leaf parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 pounds pumpkin, cut into large chunks

2$1/2 pounds pumpkin , cut into large chunks

B-QTY O 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: 6 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 large leeks about 1 1/2 pounds, white and light green parts only, cleaned and chopped

3 large leeks about 1$1/2 pounds , white and light green parts only , cleaned and chopped

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

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

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


Input: 2 large garlic cloves, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped fresh dill


Input: 1/4 cup chopped fresh mint


Input: 1/4 teaspoon freshly grated nutmeg


Input: 1 cup crumbled feta cheese (about 4 ounces)

1 cup crumbled feta cheese ( about 4 ounces )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 large eggs, beaten


Input: Salt


Input: freshly ground pepper


Input: 12 sheets phyllo dough


Input: 1 tablespoon Asian sesame oil


Input: 1/4 cup soy sauce


Input: 2 tablespoons mirin (sweet Japanese rice wine)

2 tablespoons mirin ( sweet Japanese rice wine )

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon rice wine vinegar


Input: 1 tablespoon minced or grated fresh ginger

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound firm tofu


Input: 1 tablespoon canola oil or peanut oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Additional soy sauce or marinade for topping

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: About 7 cups chicken stock or vegetable stock

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup finely chopped spring onion or leek

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup finely chopped green garlic (about 2 bulbs)

2/3 cup finely chopped green garlic ( about 2 bulbs )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Salt, preferably kosher salt, to taste

Salt , preferably kosher salt , to taste

B-NAME B-COMMENT I-COMMENT I-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: 1 1/2 cups arborio or carnaroli rice

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Generous pinch of saffron threads


Input: 1/2 cup dry white wine, such as pinot grigio or sauvignon blanc

1/2 cup dry white wine , such as pinot grigio or sauvignon blanc

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

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: Freshly ground pepper


Input: 1/2 cup freshly grated Parmesan


Input: 1/2 cup dry mustard, such as Colman’s

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup sweetish dark beer, such as Brooklyn Local 2 or Negra Modelo

1/3 cup sweetish dark beer , such as Brooklyn Local 2 or Negra Modelo

O 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 NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP YesCAP YesCAP

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


Input: 1/2 cup drained prepared horseradish (a 6-ounce bottle)

1/2 cup drained prepared horseradish ( a 6-ounce bottle )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon brown mustard seeds


Input: salt to taste


Input: pepper to taste


Input: 3 tangerines or oranges with a good balance of tart and sweet

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

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

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


Input: 2 lemons or grapefruit, or one of each

B-QTY B-NAME I-NAME I-NAME O B-NAME 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 cups sugar


Input: half of a vanilla bean, split lengthwise

half of a vanilla bean , split lengthwise

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: a cinnamon stick, about 4 inches long

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 liters rosé (about 2 1/2 bottles)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: a cup of vodka


Input: 1/2 cup dark rum


Input: 1/8 teaspoon of curing salt for each pound of meat

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup black peppercorns


Input: 1 dozen cloves


Input: 1 dozen allspice berries


Input: 1 dozen juniper berries


Input: 1 1/2 tablespoons hot red pepper flakes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon freshly grated nutmeg


Input: 3/4 cup kosher salt


Input: 1 1/4 teaspoons pink curing salt


Input: a 10-pound piece of pork belly with the skin

O B-UNIT I-UNIT O 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 head of garlic


Input: 1/2 cup red wine


Input: 1 cup peeled hazelnuts


Input: 4 ounces semisweet chocolate (not chips)

4 ounces semisweet chocolate ( not chips )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 ounces unsalted butter (4 tablespoons)

2 ounces unsalted butter ( 4 tablespoons )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon vanilla extract


Input: 1 to 2 tablespoons nut or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons sweetened condensed milk


Input: 1/2 teaspoon kosher salt


Input: a 28-ounce can best-quality diced plum tomatoes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 to 6 fresh red chili peppers (depending on their heat)

3 to 6 fresh red chili peppers ( depending on their heat )

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


Input: 4 large garlic cloves, chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: a 3-inch piece fresh ginger, peeled and chopped

a 3-inch piece fresh ginger , peeled and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup fish sauce


Input: 1/2 cup vinegar, like rice, wine or cider

1/2 cup vinegar , like rice , wine or cider

B-QTY B-UNIT 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 cup sugar


Input: 3 to 5 organic lemons


Input: kosher salt


Input: 1 heaping teaspoon black peppercorns


Input: 2 bay leaves


Input: 6 ounces yellow cornmeal (if you don’t have a scale, you can measure 1 1/4 cups)

6 ounces yellow cornmeal ( if you don’t have a scale , you can measure 1$1/4 cups )

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

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

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


Input: 5 ounces all-purpose flour (1 1/4 cups)

5 ounces all-purpose flour ( 1$1/4 cups )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 ounces sugar (1/3 cup)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon baking powder


Input: 1 teaspoon salt


Input: 2 beaten eggs


Input: 1 1/2 cups milk (not skim)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 sticks butter (6 ounces)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 gallon whole milk very fresh, preferably not ultra-pasteurized or a combination of half cream and half milk

1 gallon whole milk very fresh , preferably not ultra-pasteurized or a combination of half cream and half milk

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

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


Input: 1/4 cup cultured buttermilk


Input: 1 tablespoon rennet solution


Input: 1 1/2 teaspoons salt, or more if you like

1$1/2 teaspoons salt , or more if you like

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 1/3 cups live vinegar


Input: 3 cups maple syrup


Input: 1 1/3 cups dark rum


Input: 7/8 cup water


Input: 5 bay leaves, preferably fresh, center vein removed with sharp knife

5 bay leaves , preferably fresh , center vein removed with sharp knife

B-QTY 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 NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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


Input: Sea salt or fleur de sel

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large ripe avocado, about 6 or 7 ounces

1 large ripe avocado , about 6 or 7 ounces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds ripe tomatoes, cored and peeled

1$1/2 pounds ripe tomatoes , cored and peeled

B-QTY O 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: 2 to 4 garlic cloves, to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 heaped tablespoons coarsely chopped red or white onion, soaked for five minutes in cold water, drained and rinsed

2 heaped tablespoons coarsely chopped red or white onion , soaked for five minutes in cold water , drained and rinsed

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

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


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 tablespoons sherry vinegar or wine vinegar (to taste)

1 to 2 tablespoons sherry vinegar or wine vinegar ( to taste )

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

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

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


Input: 1/2 to 1 teaspoon sweet paprika (to taste)

1/2 to 1 teaspoon sweet paprika ( to taste )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 to 1 cup ice water, depending on how thick you want your soup to be

1/2 to 1 cup ice water , depending on how thick you want your soup to be

B-QTY B-COMMENT O 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

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

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


Input: Salt


Input: freshly ground pepper


Input: 1/2 cup finely chopped cucumber (more to taste)

1/2 cup finely chopped cucumber ( more to taste )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup finely chopped tomato (more to taste)

1/2 cup finely chopped tomato ( more to taste )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup chopped fresh basil or parsley, or fresh basil or parsley leaves

1/4 cup chopped fresh basil or parsley , or fresh basil or parsley leaves

B-QTY B-UNIT B-COMMENT O B-NAME I-NAME I-NAME I-COMMENT B-NAME O B-NAME I-NAME I-NAME 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 finely chopped green pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup small croutons


Input: 1 hard-boiled egg, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bunch broccoli


Input: 2 small zucchini, unpeeled


Input: 4 asparagus spears


Input: 1 1/2 cups green beans


Input: Salt


Input: 1/2 cup fresh or frozen peas

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup fresh or frozen pea pods

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon peanut, vegetable or corn oil

1 tablespoon peanut , vegetable or corn oil

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: 2 cups thinly sliced mushrooms


Input: Freshly ground black pepper


Input: 1 teaspoon minced hot red or green chili, or 1/2 teaspoon dried red-pepper flakes

1 teaspoon minced hot red or green chili , or 1/2 teaspoon dried red-pepper flakes

B-QTY B-UNIT I-COMMENT B-NAME I-NAME I-NAME I-NAME I-NAME B-COMMENT B-NAME I-COMMENT B-UNIT 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: 1/4 cup finely chopped parsley


Input: 6 tablespoons olive oil


Input: 1 teaspoon minced garlic


Input: 3 cups 1-inch tomato cubes


Input: 6 basil leaves, chopped


Input: 1 pound spaghetti


Input: 4 tablespoons butter


Input: 2 tablespoons chicken broth


Input: 1/2 cup heavy cream, approximately

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup grated Parmesan


Input: 1/3 cup toasted pine nuts


Input: 1 cup fresh English peas, shelled, shells reserved, or 1 cup frozen peas

1 cup fresh English peas , shelled , shells reserved , or 1 cup frozen peas

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

NoCAP NoCAP NoCAP YesCAP 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: 4 cups snap peas


Input: Fine sea salt


Input: 1 small Romanesco broccoli, cut into small florets

1 small Romanesco broccoli , cut into small florets

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 sugar snap peas


Input: 20 1-inch-long carrots, cleaned


Input: 4 thin asparagus spears


Input: 6 very small French breakfast radishes, trimmed

6 very small French breakfast radishes , trimmed

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: About 6 tablespoons olive oil, plus more for drizzling

About 6 tablespoons olive oil , plus more for drizzling

O B-QTY O B-NAME I-NAME O B-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: 1 teaspoon finely grated garlic


Input: 1 tablespoon minced green garlic


Input: 1 teaspoon chopped capers


Input: 1/2 teaspoon red-pepper flakes


Input: 1 teaspoon red miso paste


Input: Zest and juice of 1 lemon

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound bucatini


Input: 1/4 cup thinly sliced parsley


Input: 2 racks beef ribs, 5 to 7 pounds total (see Note 1)

2 racks beef ribs , 5 to 7 pounds total ( see Note 1 )

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

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

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


Input: 3 tablespoons kosher salt


Input: 2 tablespoons freshly cracked black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons brown sugar


Input: 1 tablespoon paprika


Input: Red pepper flakes, to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup finely ground hickory chips, preferably Cameron (see Note 2)

1/4 cup finely ground hickory chips , preferably Cameron ( see Note 2 )

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

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

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


Input: 1 medium-size or large, ripe banana

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup frozen blueberries


Input: 4 fresh or frozen strawberries, hulled

B-QTY B-COMMENT I-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 cup milk


Input: 1 teaspoon honey


Input: 2 or 3 ice cubes if desired

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup washed and dried fresh herb leaves: rosemary, thyme or oregano, etc., or dried bay leaf Or

1/2 cup washed and dried fresh herb leaves: rosemary , thyme or oregano , etc. , or dried bay leaf Or

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

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 YesCAP

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


Input: 2 tablespoons whole spice: star anise, peppercorns, cloves, allspice, nutmeg, dried chilies, etc. Or

2 tablespoons whole spice: star anise , peppercorns , cloves , allspice , nutmeg , dried chilies , etc. Or

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

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 YesCAP

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


Input: 4 garlic cloves, lightly crushed; or 4 tablespoons fresh ginger slices, roughly chopped shallot or scallion, etc. Or A combination of your choice

4 garlic cloves , lightly crushed; or 4 tablespoons fresh ginger slices , roughly chopped shallot or scallion , etc. Or A combination of your choice

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

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 YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP

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


Input: Pinch salt


Input: 1 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup washed and dried fresh herb leaves: rosemary, thyme or oregano, etc., or dried bay leaf Or

1/2 cup washed and dried fresh herb leaves: rosemary , thyme or oregano , etc. , or dried bay leaf Or

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

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 YesCAP

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


Input: 2 tablespoons whole spice: star anise, peppercorns, cloves, allspice, nutmeg, dried chilies, etc. Or

2 tablespoons whole spice: star anise , peppercorns , cloves , allspice , nutmeg , dried chilies , etc. Or

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

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 YesCAP

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


Input: 4 garlic cloves, lightly crushed; or 4 tablespoons fresh ginger slices, roughly chopped shallot or scallion, etc. Or A combination of your choice

4 garlic cloves , lightly crushed; or 4 tablespoons fresh ginger slices , roughly chopped shallot or scallion , etc. Or A combination of your choice

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

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 YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP

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


Input: Pinch salt


Input: 1 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup hickory chips, soaked in water for at least 30 minutes

1 cup hickory chips , soaked in water for at least 30 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

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 pound skin-on bluefish fillets, bones removed

1/2 pound skin-on bluefish fillets , bones removed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt


Input: freshly ground black pepper


Input: 1/2 pound smoked bluefish (presmoked, grilled or leftovers from the Dijonnaise may be used)

1/2 pound smoked bluefish ( presmoked , grilled or leftovers from the Dijonnaise may be used )

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 I-COMMENT O

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

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


Input: 4 ounces (1/2 cup) cream cheese

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 2 tablespoons butter


Input: 1 tablespoon Cognac


Input: 1 tablespoon minced red onion


Input: 1 lemon


Input: Salt


Input: freshly ground black pepper


Input: Hot pepper sauce


Input: Crackers


Input: sliced baguette or pumpernickel


Input: 2 tablespoons soy sauce


Input: 1 tablespoon red wine vinegar or other vinegar

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: 1 tablespoon red wine or dry sherry

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons sugar


Input: 1 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon cornstarch


Input: 16 medium to large Chinese or Japanese dried mushrooms, about 2 inches in diameter, soaked in warm water until softened, about 45 minutes

16 medium to large Chinese or Japanese dried mushrooms , about 2 inches in diameter , soaked in warm water until softened , about 45 minutes

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

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

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

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


Input: 2 tablespoons vegetable oil


Input: 4 celery stalks, strings removed with a vegetable peeler, finely diced to make 1 cup

4 celery stalks , strings removed with a vegetable peeler , finely diced to make 1 cup

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

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 carrots, peeled and finely diced to make 1 cup

3 carrots , peeled and finely diced to make 1 cup

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

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Input: 4 scallions, white and green parts, trimmed and minced to make 3/4 cup

4 scallions , white and green parts , trimmed and minced to make 3/4 cup

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

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


Input: 2 ounces firm tofu, finely diced

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

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Input: 1 teaspoon dark sesame oil


Input: 2 to 3 tablespoons lightly toasted pine nuts

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Input: 8 to 12 whole bibb, Boston or iceberg lettuce leaves

8 to 12 whole bibb , Boston or iceberg lettuce leaves

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Hoisin sauce as needed


Input: couscous (use 1/3 cup dry couscous per person)

couscous ( use 1/3 cup dry couscous per person )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 teaspoon salt (preferably kosher salt)

1/2 teaspoon salt ( preferably kosher salt )

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

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Input: 1/2 to 1 cup of broth

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: a tablespoon or two of olive oil

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Input: 1/2 firm apple, like Golden Delicious, peeled and cored, sliced into 1/2-inch pieces

1/2 firm apple , like Golden Delicious , peeled and cored , sliced into 1/2-inch pieces

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

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


Input: 2 1/2 tablespoons bourbon (like Maker’s Mark)

2$1/2 tablespoons bourbon ( like Maker’s Mark )

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Input: 1 tablespoon organic dark brown sugar

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

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Input: 1 tablespoon apple-cider vinegar


Input: 1/3 cup chopped walnuts


Input: 3/4 cup powdered sugar


Input: 1 teaspoon fresh thyme leaves


Input: 2 large egg whites, at room temperature

2 large egg whites , at room temperature

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

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Input: 1/8 teaspoon cream of tartar


Input: Pinch of sea salt


Input: 1 tablespoon cane sugar


Input: 1/2 teaspoon vanilla extract


Input: 2 pounds red beets, about 4 large, trimmed of greens

2 pounds red beets , about 4 large , trimmed of greens

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

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Input: 1/4 cup olive oil


Input: 6 cloves garlic, peeled


Input: 1/2 cup walnuts


Input: 2 tablespoons to 1/4 cup freshly squeezed orange juice

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

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Input: Salt to taste


Input: black pepper to taste


Input: 1/4 cup chopped fresh parsley leaves, for garnish

1/4 cup chopped fresh parsley leaves , for garnish

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

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Input: 2 cups 1/2-inch-thick slices leeks, white and light green parts only, cleaned and rinsed

2 cups 1/2-inch-thick slices leeks , white and light green parts only , cleaned and rinsed

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

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


Input: Kosher salt


Input: 4 tablespoons (2 ounces) unsalted butter

4 tablespoons ( 2 ounces ) unsalted butter

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

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Input: Freshly ground black pepper


Input: 12 cups 1-inch-cubed crustless brioche or Pullman loaf

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

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Input: 1 tablespoon finely chopped chives


Input: 1 teaspoon fresh thyme leaves


Input: 3 large eggs


Input: 3 cups whole milk


Input: 3 cups heavy cream


Input: Freshly grated nutmeg


Input: 1 cup shredded Comté or Emmenthaler cheese

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

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Input: Salt


Input: 1/3 cup soy sauce, more to taste

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

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Input: 1/3 cup ketchup or 3 tablespoons tomato paste

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

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Input: a pinch of sugar


Input: 1 tablespoon rice wine vinegar, more to taste

1 tablespoon rice wine vinegar , more to taste

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

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Input: A few drops dark sesame oil (optional)

A few drops dark sesame oil ( optional )

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

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Input: A squirt of sriracha or other sauce, or a dried red chili to taste optional

A squirt of sriracha or other sauce , or a dried red chili to taste optional

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

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


Input: 1 pound egg noodles, preferably fresh

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

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Input: 2 pounds fatty, boneless pork belly with skin

2 pounds fatty , boneless pork belly with skin

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

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Input: 3 quarts peanut oil


Input: 1 1/2 teaspoons kosher salt


Input: 1/4 teaspoon cayenne pepper


Input: 1/4 teaspoon paprika


Input: 1/8 teaspoon white pepper


Input: 1/8 teaspoon black pepper


Input: 3/4 teaspoon chili powder


Input: 1/8 teaspoon garlic powder


Input: 2/3 cup hot red pepper flakes

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Input: 4 garlic cloves, smashed and peeled

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

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Input: 3 scallions, cut into thin rings

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

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Input: 2 tablespoons minced fresh ginger


Input: 2 1/2 cups corn or peanut oil

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

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Input: 1/3 cup roasted sesame oil


Input: 1/3 cup Chinese black beans, coarsely chopped

1/3 cup Chinese black beans , coarsely chopped

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

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Input: freshly grated zest of 3 large oranges

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

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Input: 1 tablespoon Sichuan peppercorns


Input: 1 part buttermilk with 8 parts of the best heavy cream

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: 2 Napa cabbages


Input: 1/3 cup salt


Input: 2 tablespoons soy sauce


Input: 1/4 cup fish sauce


Input: 1 1/2 cups Korean chili powder, also called gochugaru

1$1/2 cups Korean chili powder , also called gochugaru

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

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Input: 2 bunches of scallions, thinly sliced

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

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Input: 1/4 cup minced garlic


Input: 1/4 cup minced ginger


Input: 4 cups thin carrot sticks, about 3 inches long

4 cups thin carrot sticks , about 3 inches long

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: 2 cups crème fraîche (or more)

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

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Input: 1/2 cup ice water


Input: 1/8 teaspoon salt


Input: 2 spare-rib racks, the smallest you can find 5 to 6 pounds total

2 spare-rib racks , the smallest you can find 5 to 6 pounds total

B-QTY B-NAME B-UNIT 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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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons grapeseed or canola oil

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

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Input: Kosher salt


Input: 4 large flat-leaf parsley sprigs


Input: 4 garlic cloves, peeled and gently crushed

4 garlic cloves , peeled and gently crushed

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Input: 4 thyme sprigs


Input: 1 cup balsamic vinegar, or to taste

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

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Input: 1 cup ketchup


Input: 6 ounces (1/2 can) your favorite beer

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

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Input: 1/4 cup honey


Input: 3 tablespoons grainy mustard


Input: 1 tablespoon molasses


Input: 1 1/2 teaspoons Worcestershire sauce


Input: 1 teaspoon Tabasco sauce, or to taste

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

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Input: 1/4 cup dark brown sugar, or to taste

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

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Input: 1/2 red onion, diced


Input: 1 large clove garlic, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: 1 tablespoon minced garlic


Input: 2 tablespoons sesame oil


Input: 1 pound chopped spinach


Input: 1/2 pound extra-firm tofu


Input: 1 tablespoon soy sauce


Input: a pinch of sugar


Input: 1 tablespoon sesame seeds


Input: 1 pound untrimmed scallions


Input: 1 tablespoon sesame oil


Input: 1/3 cup rice vinegar


Input: 1 to 2 tablespoons gochugaro Korean chili powder or less if using red-pepper flakes

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

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

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


Input: 1 tablespoon sesame seeds


Input: 2 teaspoons sugar


Input: 1 ounce dried hijiki


Input: 2 cups hot water


Input: 1 tablespoon minced garlic


Input: 1/4 cup chopped scallions


Input: 1 tablespoon neutral oil (like grapeseed or corn)

1 tablespoon neutral oil ( like grapeseed or corn )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon sesame oil


Input: 1 tablespoon each soy sauce


Input: 1 tablespoon sesame seeds


Input: a pinch of sugar


Input: 1 pound julienned or shredded potatoes

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

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Input: 1/2 pound julienned or shredded carrots

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

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Input: 1/2 cup fresh or frozen peas

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup mayonnaise


Input: 3 tablespoons rice vinegar


Input: 1/2 cup chopped chives


Input: 1/4 cup chopped scallions


Input: 1/3 cup sugar


Input: 1/3 cup water


Input: 1 sprig fresh rosemary or thyme

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

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Input: 1 bottle not-too-dry white wine (like Riesling)

1 bottle not-too-dry white wine ( like Riesling )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup gin


Input: juice of 1 lemon


Input: 2 to 4 chopped plums


Input: 1/4 cup of the rosemary syrup

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound mung bean sprouts


Input: 1 tablespoon sesame oil


Input: 1 tablespoon soy sauce


Input: 1 teaspoon sugar


Input: 1 teaspoon minced garlic


Input: 1 teaspoon sesame seeds


Input: chopped scallions


Input: 1 small green or white cabbage (separated into leaves)

1 small green or white cabbage ( separated into leaves )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 small-to-medium daikon radish (cut into 1-inch cubes)

1 small-to-medium daikon radish ( cut into 1-inch cubes )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup coarse salt


Input: 15 to 20 chopped scallions


Input: 1/4 cup fish (or soy) sauce

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

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Input: 1/4 cup minced garlic


Input: 2 to 4 tablespoons sugar


Input: 2 tablespoons minced ginger


Input: 1 to 2 tablespoons gochugaro (Korean chili powder) or less if using red-pepper flakes

1 to 2 tablespoons gochugaro ( Korean chili powder ) or less if using red-pepper flakes

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

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

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


Input: 2 cups roughly chopped fennel


Input: 1/2 cup Pernod or other anise liqueur

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

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Input: 2 ripe avocados


Input: 1/4 cup lime juice


Input: 1/2 cup cilantro leaves


Input: 1 1/2 cups water


Input: salt


Input: pepper


Input: 2 cups chopped fresh peaches (peeled or not)

2 cups chopped fresh peaches ( peeled or not )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 tablespoons sugar


Input: 2 teaspoons lemon juice


Input: 1/2 inch fresh ginger


Input: water


Input: 1/3 cup rum


Input: 1/2 cup mint leaves


Input: 1/3 cup lime juice


Input: 1 cup water


Input: 2/3 cup whole milk


Input: 1 1/3 cups orange juice


Input: 3 tablespoons sugar


Input: 1/2 teaspoon vanilla


Input: 1 pound tomatoes


Input: 1/2 small seeded cucumber


Input: 2 tablespoons olive oil


Input: 1 tablespoon sherry vinegar


Input: 1 garlic clove


Input: 1/2 cup water


Input: plenty of salt


Input: plenty of pepper


Input: 1/4 cup sugar


Input: 1/4 cup water


Input: 1 1/2 cups grapefruit juice


Input: 1/2 cup Campari


Input: 2 cups coconut milk


Input: 1 inch fresh ginger


Input: 1 tablespoon curry powder


Input: 1 small hot fresh chili


Input: 2 tablespoons lime juice


Input: salt


Input: pepper


Input: 2 cups milk


Input: 6 ounces chopped bittersweet chocolate


Input: 3 tablespoons sugar


Input: 1 tablespoon cocoa powder


Input: 1/4 teaspoon chili powder


Input: 1/2 teaspoon vanilla


Input: 2 medium bananas


Input: 1 cup milk


Input: 1/4 cup sugar


Input: 1/4 cup peanut butter


Input: 1/2 teaspoon vanilla


Input: 1 teaspoon chopped roasted peanuts


Input: 2 cups hulled and quartered strawberries

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

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Input: 3 tablespoons sugar


Input: 2 teaspoons lemon juice


Input: 2 tablespoons basil leaves


Input: water


Input: 2 cups pitted cherries


Input: 3 tablespoons sugar


Input: 2 teaspoons lemon juice


Input: 2 teaspoons vanilla


Input: water


Input: ¾ cup white all-purpose flour


Input: ¾ cup whole-wheat flour


Input: 7 ounces water (70 degrees)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: ¼ teaspoons active dry yeast


Input: 3 cups water (70 degrees)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 7 cups white all-purpose flour


Input: 1 cup plus 2 tablespoons whole wheat all-purpose flour

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon plus 1 teaspoon salt

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons olive oil


Input: 1 large onion, chopped


Input: 1 tablespoon minced garlic


Input: 1/2 cup chopped black olives, preferably oil-cured

1/2 cup chopped black olives , preferably oil-cured

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: 1 cup chopped fresh parsley


Input: 1 cup chopped fresh basil


Input: 1/2 cup chopped fresh dill


Input: 1/2 cup chopped fresh mint


Input: 1 tablespoon chopped fresh rosemary or thyme

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 eggs, lightly beaten


Input: 1/2 cup milk


Input: 1 tablespoon all-purpose flour


Input: Salt


Input: black pepper


Input: 2 tablespoons butter


Input: 1 medium onion, chopped


Input: 4 cups parsley (about 3 bunches)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 6 cups vegetable or chicken stock

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: black pepper


Input: 4 eggs


Input: 1/3 cup freshly squeezed lemon juice

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

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Input: 1/2 cup heavy cream, optional

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sour cream for garnish, optional

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

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Input: 2 tablespoons neutral oil (like grapeseed or corn)

2 tablespoons neutral oil ( like grapeseed or corn )

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

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Input: 1 medium onion, chopped


Input: 1 tablespoon minced garlic


Input: 1 1/2 cups rice, preferably basmati

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

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Input: 2 1/2 cups vegetable or chicken stock or water, or more as needed

2$1/2 cups vegetable or chicken stock or water , or more as needed

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

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Input: Salt


Input: black pepper


Input: 1 1/2 cups chopped fresh parsley


Input: 1 1/2 cups chopped fresh cilantro


Input: 3/4 cup chopped fresh chives


Input: 3/4 cup chopped fresh mint


Input: Zest of 1 lemon


Input: Soy sauce for serving


Input: 2 cups finely chopped fresh basil

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

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Input: 1/2 cup finely chopped fresh parsley

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

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Input: 1/2 cup finely chopped fresh chives

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

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Input: 1 thin slice white bread


Input: 1/4 cup milk


Input: 1/2 pound ground sirloin, pork or lamb or a mixture

1/2 pound ground sirloin , pork or lamb or a mixture

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

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Input: Salt


Input: black pepper


Input: 6 tablespoons olive oil


Input: 1 pound pasta


Input: 1 garlic clove


Input: Freshly grated Parmesan cheese for garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups cooked quinoa


Input: 1 cup cooked wild rice


Input: Salt to taste


Input: 1 red bell pepper, cut in 2-inch strips

1 red bell pepper , cut in 2-inch strips

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

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Input: 1 cup diced cucumber


Input: 1 cup edamame


Input: 1/4 cup chopped cilantro


Input: 3 tablespoons chopped or thinly sliced spring onions or scallions

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

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Input: 2 tablespoons freshly squeezed lime juice

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

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Input: 1 tablespoon rice vinegar


Input: 2 teaspoons minced fresh ginger (more to taste)

2 teaspoons minced fresh ginger ( more to taste )

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Input: 1 small garlic clove, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch of cayenne


Input: Salt to taste


Input: 1/2 teaspoon soy sauce


Input: 2 tablespoons Asian sesame oil


Input: 1/3 cup canola oil


Input: Leaf lettuce or radicchio for serving optional

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

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Input: 1 tablespoon canola oil


Input: 1/4 cup chopped onion


Input: 1 ounce sweet Italian sausage, crumbled

1 ounce sweet Italian sausage , crumbled

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

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Input: 1/4 cup finely chopped carrots


Input: 1/2 cup thinly sliced brussels sprouts or 1/2 cup corn kernels

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

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Input: 1 teaspoon minced garlic


Input: 2 cups cold cooked long grain rice (leftover rice is perfect)

2 cups cold cooked long grain rice ( leftover rice is perfect )

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

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Input: 1/2 teaspoon sugar


Input: 1 egg, lightly beaten


Input: 4 thin slices prosciutto


Input: 1 teaspoon fresh lemon juice


Input: Salt


Input: freshly ground pepper


Input: 10 dried guajillo chilies, stemmed, seeded and deveined

10 dried guajillo chilies , stemmed , seeded and deveined

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

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Input: 3 garlic cloves


Input: Olive oil


Input: 2 tablespoons fresh lemon juice


Input: 1 1/2 teaspoons Sriracha hot sauce


Input: 1/2 teaspoon chili flakes


Input: Salt


Input: Sugar


Input: 1 slice stale white bread, grated on box grater

1 slice stale white bread , grated on box grater

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

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Input: 1 tablespoon butter


Input: 1 garlic clove, smashed


Input: Pinch dried thyme


Input: 1 chicken about 3 1/2 pounds, quartered

1 chicken about 3$1/2 pounds , quartered

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

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Input: Salt


Input: freshly ground pepper


Input: 1 cup plain yogurt


Input: Olive oil


Input: Fresh lemon juice


Input: 1 head frisée, chopped


Input: 1/2 head Treviso radicchio, sliced

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Input: 2 baskets sweet cherry tomatoes (can use a mixture of colors)

2 baskets sweet cherry tomatoes ( can use a mixture of colors )

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Input: Salt to taste


Input: A couple of pinches of sugar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: About 1 tablespoon basil olive oil (see below)

About 1 tablespoon basil olive oil ( see below )

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

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Input: Salt to taste


Input: 2 cups basil


Input: 1/2 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 medium red or yellow bell peppers, or 2 to 2 1/2 pounds summer squash large ones are best; alternately, use a mixture

6 medium red or yellow bell peppers , or 2 to 2$1/2 pounds summer squash large ones are best; alternately , use a mixture

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


Input: 1 onion, finely chopped


Input: 2 to 4 garlic cloves to taste, finely chopped

2 to 4 garlic cloves to taste , finely chopped

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

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Input: 1 tablespoon extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons pine nuts


Input: 2 tablespoons currants or golden raisins, soaked for 5 minutes in hot water

2 tablespoons currants or golden raisins , soaked for 5 minutes in hot water

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

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


Input: 1 teaspoon ground cinnamon


Input: 1 teaspoon ground allspice


Input: 1 teaspoon sugar


Input: 2 1/2 cups cooked barley (1 cup uncooked)

2$1/2 cups cooked barley ( 1 cup uncooked )

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

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NoPAREN NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Salt


Input: freshly ground pepper


Input: 1/2 cup finely chopped flat-leaf parsley

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

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Input: 1/4 cup finely chopped dill or mint

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

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Input: 1/2 cup water


Input: 2 tablespoons olive oil


Input: 2 tablespoons fresh lemon juice


Input: Lemon wedges for serving


Input: 4 peaches


Input: Olive oil, for brushing


Input: 1 tablespoon dukkah (see recipe)

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Input: Whipped cream, for serving


Input: Blueberries, for serving


Input: 1/3 cup pistachios, lightly toasted

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Input: 1/3 cup almonds, lightly toasted

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Input: 1 tablespoon coriander seeds


Input: 1 tablespoon cumin seeds


Input: 1 tablespoon caraway seeds


Input: 1 teaspoon crushed Urfa pepper, or substitute Aleppo pepper

1 teaspoon crushed Urfa pepper , or substitute Aleppo pepper

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

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Input: 3 tablespoons sesame seeds, lightly toasted

3 tablespoons sesame seeds , lightly toasted

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

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Input: 2 teaspoons fine sea salt


Input: 1 teaspoon nigella seeds


Input: 1 teaspoon dried mint


Input: 1 teaspoon dried lemon zest


Input: 1/2 teaspoon dried marjoram


Input: One 14-ounce package firm tofu, sliced about 1/4 inch thick

One 14-ounce package firm tofu , sliced about 1/4 inch thick

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

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Input: 1 tablespoon soy sauce


Input: 1 tablespoon Shao Hsing rice wine or dry sherry

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

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Input: 2 teaspoons dark Asian sesame oil

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Input: 1/4 to 1/2 teaspoon salt (to taste)

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

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Input: 1/4 to 1/2 teaspoon ground pepper, preferably white pepper

1/4 to 1/2 teaspoon ground pepper , preferably white pepper

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

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Input: 1/4 teaspoon sugar


Input: 2 tablespoons peanut oil or canola oil

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

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Input: 1 tablespoon minced garlic


Input: 1 tablespoon minced ginger


Input: 1 jalapeño, seeded and minced

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

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Input: 1/2 pound baby green beans, trimmed and broken in half if very long

1/2 pound baby green beans , trimmed and broken in half if very long

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


Input: Kernels from 2 ears of corn

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Input: 2 tablespoons minced scallions


Input: 1 cup roughly chopped cilantro


Input: 1/2 pound (about 1 1/3 cups) chickpeas, rinsed and soaked for 4 to 6 hours or overnight in 1 quart water

1/2 pound ( about 1$1/3 cups ) chickpeas , rinsed and soaked for 4 to 6 hours or overnight in 1 quart water

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

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


Input: 2 tablespoons extra virgin olive oil

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Input: 1 onion, chopped


Input: 2 to 4 garlic cloves to taste, minced

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Input: 1 teaspoon fresh thyme leaves


Input: 2 tablespoons chopped flat-leaf parsley


Input: 2 to 3 teaspoons sweet paprika, to taste

2 to 3 teaspoons sweet paprika , to taste

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

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Input: 1 pound tomatoes, grated or peeled, seeded and chopped, or 1 14-ounce can chopped tomatoes with juice

1 pound tomatoes , grated or peeled , seeded and chopped , or 1 14-ounce can chopped tomatoes with juice

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Input: Salt


Input: freshly ground pepper to taste

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


Input: 1 pound Swiss chard or kale, stemmed, washed and coarsely chopped, or 1/2 pound stemmed, chopped Southern greens mix

1 pound Swiss chard or kale , stemmed , washed and coarsely chopped , or 1/2 pound stemmed , chopped Southern greens mix

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

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Input: 2 egg yolks


Input: 3 to 4 tablespoons fresh lemon juice

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Input: 1 to 1 1/2 cups cooked rice

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large onions


Input: Salt to taste


Input: 2 tablespoons fresh lemon juice


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 bay leaves, broken up

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

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Input: 4 albacore steaks, about 6 ounces each

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

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Input: Salt


Input: freshly ground pepper


Input: 2 tablespoons extra virgin olive oil (omit if the fish has been marinated)

2 tablespoons extra virgin olive oil ( omit if the fish has been marinated )

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


Input: 2 garlic cloves, halved, green shoots removed

2 garlic cloves , halved , green shoots removed

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

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Input: Generous pinch of salt


Input: 1/2 cup thick Greek-style or drained yogurt

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

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Input: 2 tablespoons fresh lemon juice


Input: 2 to 4 tablespoons finely chopped dill or mint

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

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Input: Salt


Input: freshly ground pepper


Input: 1 bag baby arugula, preferably the wild variety

1 bag baby arugula , preferably the wild variety

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

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Input: 1 tablespoon extra virgin olive oil

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

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Input: 1 small or 1/2 medium onion, chopped

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

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Input: 2 to 4 garlic cloves (to taste)

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Input: 2 pounds fresh tomatoes, quartered if you have a food mill; peeled, seeded and chopped if you don’t; or 1 28-ounce can chopped tomatoes in juice or crushed tomatoes in purée

2 pounds fresh tomatoes , quartered if you have a food mill; peeled , seeded and chopped if you don’t; or 1 28-ounce can chopped tomatoes in juice or crushed tomatoes in purée

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


Input: Salt


Input: freshly ground pepper


Input: 1/2 teaspoon sugar


Input: 1/4 teaspoon ground cinnamon


Input: 1/2 teaspoon sweet paprika


Input: 1/4 teaspoon ground allspice


Input: 1 large eggplant (1 1/2 to 1 3/4 pounds)

1 large eggplant ( 1$1/2 to 1$3/4 pounds )

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Input: 1 cup coarse bulgur (No. 3)

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

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Input: Extra virgin olive oil (1 to 2 tablespoons)

Extra virgin olive oil ( 1 to 2 tablespoons )

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

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Input: Salt


Input: freshly ground pepper


Input: 3 eggs


Input: 1 cup thick Greek-style or drained yogurt

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Input: Salt to taste


Input: pepper to taste


Input: paprika to taste


Input: 2 ounces about 1/2 cup freshly grated Parmesan

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Input: 6 ounces (1 cup) dried chickpeas, rinsed, picked over and soaked for 4 to 6 hours, or overnight

6 ounces ( 1 cup ) dried chickpeas , rinsed , picked over and soaked for 4 to 6 hours , or overnight

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Input: Salt to taste


Input: 2 garlic cloves, green shoots removed

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Input: 1/2 teaspoon ground cumin


Input: 3 tablespoons freshly squeezed lemon juice

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Input: 3 to 4 tablespoons extra virgin olive oil, to taste

3 to 4 tablespoons extra virgin olive oil , to taste

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Input: 1/4 cup thick Greek-style or drained yogurt

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Input: Fresh pomegranate seeds


Input: Ground cumin


Input: Black olives


Input: 4 ounces (1 stick) unsalted butter

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Input: 1/4 teaspoon salt


Input: 3 1/2 ounces (1/2 cup) raw brown sugar or organic sugar

3$1/2 ounces ( 1/2 cup ) raw brown sugar or organic sugar

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Input: 6 ounces (1 1/2 cups) whole-wheat pastry flour, sifted

6 ounces ( 1$1/2 cups ) whole-wheat pastry flour , sifted

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Input: 1 ounce (1/4 cup) whole-wheat pastry flour

1 ounce ( 1/4 cup ) whole-wheat pastry flour

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Input: 1/2 teaspoon baking powder


Input: 2 eggs


Input: 1/2 cup mild honey, like clover

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Input: 1 teaspoon vanilla extract


Input: 1 1/2 ounces (1/2 cup, firmly packed) unsweetened shredded coconut

1$1/2 ounces ( 1/2 cup , firmly packed ) unsweetened shredded coconut

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Input: 1 to 2 ounces (1/4 to 1/2 cup) sesame seeds, coarsely ground

1 to 2 ounces ( 1/4 to 1/2 cup ) sesame seeds , coarsely ground

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Input: 4 ounces (1 cup) whole-wheat pastry flour

4 ounces ( 1 cup ) whole-wheat pastry flour

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Input: 2 ounces (1/2 cup) all-purpose flour

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Input: 1/4 teaspoon salt


Input: 2 tablespoons sugar


Input: 3 ounces 6 tablespoons cold unsalted butter, cut into pieces

3 ounces 6 tablespoons cold unsalted butter , cut into pieces

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Input: 1 teaspoon vanilla extract


Input: 2 to 3 teaspoons ice water

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Input: 2 ounces 4 tablespoons cold unsalted butter

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Input: 1/3 cup mild honey, like clover

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Input: 4 eggs


Input: 1 teaspoon vanilla extract


Input: 1/4 teaspoon freshly grated nutmeg


Input: Pinch of salt


Input: 1/2 cup chopped bittersweet chocolate or chocolate chips

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Input: 8 ounces (2 cups) pecan halves

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Input: 1 tablespoon extra virgin olive oil

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Input: 1 small or 1/2 medium onion, chopped

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Input: 2 to 4 garlic cloves (to taste)

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Input: Salt


Input: freshly ground pepper


Input: 1/2 teaspoon sugar


Input: 1/4 teaspoon ground cinnamon


Input: 1/2 teaspoon sweet paprika


Input: 1/4 teaspoon ground allspice


Input: 1 pound kale, stemmed and washed, or a 10-ounce bag of stemmed, washed kale

1 pound kale , stemmed and washed , or a 10-ounce bag of stemmed , washed kale

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Input: 1 tablespoon extra virgin olive oil

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Input: 1 garlic clove, minced


Input: Salt


Input: freshly ground pepper


Input: 1 cup coarse bulgur No. 3, cooked

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Input: 1/4 cup finely chopped fresh dill

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