Input: * teaspoon lemon juice, plus more to taste

* teaspoon lemon juice , plus more to taste

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Input: 2 cups shelled fresh or frozen peas

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

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Input: 1/4 cup chopped parsley


Input: 2 tablespoons chopped mint


Input: 2 ounces guanciale or pancetta, slivered

2 ounces guanciale or pancetta , slivered

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Input: Salt


Input: 1 1/2 cups shelled fresh or frozen fava beans, or shelled frozen edamame

1$1/2 cups shelled fresh or frozen fava beans , or shelled frozen edamame

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Input: 1/4 cup extra-virgin olive oil, plus more as needed

1/4 cup extra-virgin olive oil , plus more as needed

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

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Input: 1 large onion, thinly sliced

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

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Input: 1 sprig oregano, optional


Input: 2 lemons, halved


Input: 5 large artichokes (about 12 ounces each)

5 large artichokes ( about 12 ounces each )

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

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Input: 3 red ripe plum tomatoes, about 1/2 pound

3 red ripe plum tomatoes , about 1/2 pound

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

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Input: 1/4 cup freshly grated Parmesan cheese

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

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Input: 1 tablespoon chopped fresh thyme


Input: 1/4 teaspoon dried hot red pepper flakes

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

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Input: 1 tablespoon fresh lemon juice


Input: 3 tablespoons melted butter


Input: 2 tablespoons finely chopped parsley


Input: 1 small eggplant, about 3/4 pound

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

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Input: 1 yellow squash, about 1/4 pound

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

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Input: 1 small zucchini, about 1/4 pound

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

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Input: Fresh pepper to taste


Input: Salt to taste if desired

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


Input: 1 bay leaf


Input: 1 teaspoon finely minced garlic


Input: 1 cup finely chopped onions


Input: 7 tablespoons olive oil


Input: 8 large shrimp, about 1/2 pound

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

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Input: 1/4 cup olive oil


Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 3 tablespoons flour


Input: 1 1/2 pounds boneless fillet of salmon with skin left on

1$1/2 pounds boneless fillet of salmon with skin left on

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

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Input: 3/4 cup milk


Input: 1/3 cup melted butter


Input: 1 cup blueberries


Input: 2 eggs, well beaten


Input: Salt and pepper to taste

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


Input: Watercress for garnish


Input: 2 cups sifted all-purpose flour


Input: 1 teaspoon salt


Input: 4 teaspoons baking powder


Input: 1/4 cup sugar


Input: About 2 tablespoons brown sugar


Input: 1 pint green gooseberries, rinsed, topped and tailed

1 pint green gooseberries , rinsed , topped and tailed

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Input: 1 tablespoon brown sugar


Input: 2 tablespoons peanut or corn oil

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Input: 1 small clove garlic, minced

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Input: 1 tablespoon coarse kosher salt


Input: 1/2 teaspoon peppercorns


Input: 1 bay leaf, crumbled


Input: 1/2 teaspoon whole allspice


Input: 1/4 teaspoon fennel seeds


Input: 1 1/4 cups hulled strawberries


Input: 3 pounds boneless pork loin, bones reserved (about 4 pounds total weight)

3 pounds boneless pork loin , bones reserved ( about 4 pounds total weight )

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

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Input: 4 tablespoons confectioners' sugar


Input: 2 1/2 cups raspberries


Input: 1 1/4 cups blackberries


Input: 1 1/4 cups raspberries


Input: 2 tablespoons lemon juice


Input: 1/2 cup water


Input: 12 thin slices of whole-wheat bread, crusts removed, cut into thirds

12 thin slices of whole-wheat bread , crusts removed , cut into thirds

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

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Input: 1/4 ounce gelatin


Input: 1/4 teaspoon vanilla extract


Input: 5 teaspoons baking powder


Input: 1 1/4 cups butter


Input: 3 cups whipping cream


Input: Sugar, as desired


Input: Whipping cream, as desired


Input: 2 pints ripe, well-rinsed strawberries

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

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Input: 1/2 cup sugar, or more to taste

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

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Input: 4 cups flour


Input: 3 tablespoons sugar


Input: 1/4 teaspoon salt


Input: Fool Berries, as desired (see directions below)

Fool Berries , as desired ( see directions below )

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

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Input: Splash of apple cider


Input: 1/4 ounce Chambord Liqueur Royale de France

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Input: Splash of pineapple juice


Input: Pinch cayenne


Input: Thinly sliced green apples


Input: Pinch of fleur de sel


Input: 1 ounce vodka


Input: 1 tablespoon brandy


Input: 1/2 pound Belgian endive


Input: 1 ounce Gorgonzola or Roquefort (2 tablespoons)

1 ounce Gorgonzola or Roquefort ( 2 tablespoons )

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Input: 3 tablespoons plain nonfat yogurt


Input: Pinch nutmeg


Input: 1/4 teaspoon salt


Input: 1 ripe banana


Input: 1 1/2 scallions


Input: 1/4 cup dried cherries


Input: 1 tablespoon lime juice


Input: 10-ounce piece of salmon, swordfish or tuna

10-ounce piece of salmon , swordfish or tuna

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

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Input: 1 1/2 cups milk or evaporated milk

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Input: 1 1/2 cups dry bread crumbs


Input: Corn oil for deep frying

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


Input: 1/2 cup grated Parmesan cheese


Input: Meat, tomato or butter sauce

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

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Input: 4 ounces whole onion or 3 ounces chopped ready-cut onion (1 cup)

4 ounces whole onion or 3 ounces chopped ready-cut onion ( 1 cup )

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

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Input: 1 teaspoon olive oil


Input: 3/4 cup long-grain rice


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


Input: 1/2 teaspoon turmeric or 1/4 teaspoon saffron threads

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

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Input: 50 uncooked raviolis, fresh or frozen

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Input: 1/3 cup water


Input: 1 teaspoon caraway seeds


Input: Beef filling (see "Filling" section)

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

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Input: 1 pound ground beef


Input: 1/2 cup chopped onion


Input: Salt and pepper to taste

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


Input: 2 cups finely shredded cabbage


Input: 2 eggs


Input: 2 1/2 cups white flour, approximately

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 packages dry yeast


Input: 1 teaspoon salt


Input: 1/2 cup sugar


Input: 1/2 cup water


Input: 1/2 cup butter


Input: 2 1/4 cups rye flour


Input: 2/3 cup milk


Input: 4 tablespoons grated Parmesan cheese


Input: 8 strips bacon, crisply cooked

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Input: 4 slices toast, crusts removed

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

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Input: 4 slices baked turkey, about 1/2 pound

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Input: 1/3 cup grated Cheddar cheese


Input: 1 cup warm cream sauce (use any standard recipe)

1 cup warm cream sauce ( use any standard recipe )

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

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Input: 4 eggs, well beaten


Input: 2 bay leaves


Input: 1 teaspoon chopped fresh thyme


Input: 6 unpeeled new potatoes, cut in 3/4- to 1-inch dice

6 unpeeled new potatoes , cut in 3/4- to 1-inch dice

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

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Input: 10 ounces fresh spinach, washed and chopped

10 ounces fresh spinach , washed and chopped

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Input: Salt and pepper to taste

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


Input: 1/2 teaspoon marjoram


Input: 1 pound ground beef


Input: 1 medium-size onion, peeled and chopped

1 medium-size onion , peeled and chopped

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

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Input: 2 tablespoons vegetable oil


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: 2 pounds pollock, haddock or cod, bones and skin removed

2 pounds pollock , haddock or cod , bones and skin removed

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

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Input: 2 cups heavy cream


Input: 2 tablespoons unsalted butter


Input: 1 2-inch piece vanilla bean or 1/2 teaspoon vanilla extract

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

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Input: 2 thin slices fresh ginger


Input: 2 tablespoons fresh orange juice


Input: 4 small, just-ripe bananas, 5 to 6 ounces each, peeled

4 small , just-ripe bananas , 5 to 6 ounces each , peeled

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

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Input: 1/4 pound diced country bacon or salt pork

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Input: 2 large onions, peeled and diced

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Input: 3 cups strong fish stock (frozen fish stock is available in many supermarkets)

3 cups strong fish stock ( frozen fish stock is available in many supermarkets )

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Input: 1/3 cup dark or light brown sugar

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

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Input: 2 tablespoons sliced fresh basil leaves (optional)

2 tablespoons sliced fresh basil leaves ( optional )

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Input: Boiled spaghetti or linguine for four

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

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Input: 1 1/2 pounds lean ground beef, preferably top round

1$1/2 pounds lean ground beef , preferably top round

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

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Input: 1 35-ounce can plum tomatoes, well drained and coarsely chopped

1 35-ounce can plum tomatoes , well drained and coarsely chopped

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

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Input: 2 tablespoons olive oil


Input: 4 pork chops, 8 ounces each

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

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Input: Kosher salt and freshly ground black pepper to taste

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

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Input: 3 large cloves garlic, smashed and peeled, optionally sliced

3 large cloves garlic , smashed and peeled , optionally sliced

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Input: 1/4 teaspoon thyme


Input: 1/4 teaspoon oregano


Input: 1 1/2 cups fresh bread crumbs


Input: 2 tablespoons tamari soy sauce


Input: Freshly ground black pepper, to taste

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

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Input: 1 medium onion (6 ounces), peeled and quartered

1 medium onion ( 6 ounces ) , peeled and quartered

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: 3 cloves garlic, smashed and peeled

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

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Input: 1 pound watercress, stemmed and washed

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Input: 1 cup heavy cream


Input: 1/4 cup granulated sugar


Input: 1 10-ounce package frozen raspberries in light syrup, defrosted and drained in a sieve set over a bowl

1 10-ounce package frozen raspberries in light syrup , defrosted and drained in a sieve set over a bowl

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

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Input: 1 tablespoon fresh lemon juice


Input: 3 tablespoons cornstarch


Input: 1/2 cup chicken broth, canned or homemade

1/2 cup chicken broth , canned or homemade

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

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Input: 1/2 cup milk


Input: 12 ounces carrots, peeled and cut into 1-inch pieces

12 ounces carrots , peeled and cut into 1-inch pieces

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

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Input: 4 tablespoons unsalted butter


Input: Kosher salt to taste


Input: Freshly ground black pepper to taste

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

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Input: Braised potatoes and carrots (see recipe)

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

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Input: 1/2 cup water or chicken stock

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

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Input: 1 pound potatoes, peeled and cut into 1-inch pieces

1 pound potatoes , peeled and cut into 1-inch pieces

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

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Input: 1 medium onion (6 ounces) peeled

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

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Input: 1 lemon, halved


Input: 5 cloves garlic, smashed and peeled

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Input: 1/2 orange


Input: Freshly ground black pepper to taste

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

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Input: 1 5-pound chicken


Input: 1 teaspoon kosher salt, or to taste

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

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Input: 1/2 pound spinach, stemmed and washed

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Input: 1/2 pound broccoli, stemmed, peeled and cut into coins and florets

1/2 pound broccoli , stemmed , peeled and cut into coins and florets

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

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

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


Input: 3 1/2 cups chicken broth, homemade or canned

3$1/2 cups chicken broth , homemade or canned

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 tablespoon unsalted butter


Input: 1 pound potatoes, peeled and cut into 1-inch pieces

1 pound potatoes , peeled and cut into 1-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

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Input: 1 medium onion (6 ounces) peeled, halved and thinly sliced

1 medium onion ( 6 ounces ) peeled , halved and thinly sliced

B-QTY B-COMMENT B-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 YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons aged balsamic vinegar


Input: 3 pounds mustard greens, well rinsed and tough stems removed, very coarsely chopped

3 pounds mustard greens , well rinsed and tough stems removed , very coarsely chopped

B-QTY B-UNIT B-NAME B-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT O 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 cloves garlic, thinly sliced

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

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Input: 2 tablespoons chopped mint


Input: 2 tablespoons olive oil


Input: 2 tablespoons chopped cilantro


Input: 1/4 teaspoon kosher salt


Input: 2 teaspoons rice-wine or white vinegar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon spicy English-style mustard


Input: 2 teaspoons lime juice


Input: 1/4 cup orange or pineapple juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup finely chopped red onion

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 shallots, finely chopped


Input: 2 tablespoons apple-cider vinegar


Input: 1 teaspoon kosher salt, plus more to taste

1 teaspoon kosher salt , plus more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 5-pound rack of pork chops, trimmed of excess fat

1 5-pound rack of pork chops , trimmed of excess fat

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 mangoes, peeled, pitted and cut into 1/3-inch dice

2 mangoes , peeled , pitted and cut into 1/3-inch dice

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

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Input: 1/2 red chili pepper, seeded and minced

1/2 red chili pepper , seeded and minced

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

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Input: 2 tablespoons olive oil


Input: 2 tablespoons black mustard seeds


Input: 1 teaspoon sugar


Input: 2 tablespoons olive oil


Input: 2 teaspoons finely minced fresh tarragon leaves for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 2 tablespoons yellow mustard seeds


Input: 1 lemon, cut into wedges, for garnish

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

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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: 4 boneless, skinless chicken breast cutlets (about 1 3/4 pounds total)

4 boneless , skinless chicken breast cutlets ( about 1$3/4 pounds total )

B-QTY 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 NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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


Input: 1/4 cup homemade spicy mustard (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 1/2 cups fresh white grape juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup dry white wine


Input: 1 1/2 tablespoons white-wine vinegar


Input: 1 teaspoon salt


Input: 1/4 teaspoon white pepper


Input: 1 large shallot, very finely chopped

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

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Input: 2/3 cup mustard powder


Input: 1 tablespoon olive oil


Input: Honey to taste


Input: 1 cup plain bread crumbs


Input: 2 teaspoons kosher salt


Input: 2 teaspoons dried thyme


Input: 1 1/4 teaspoons hot Chinese-style mustard powder

1$1/4 teaspoons hot Chinese-style mustard powder

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons dried tarragon


Input: 40 (about 3 pounds) New Zealand green mussels or other large mussels

40 ( about 3 pounds ) New Zealand green mussels or other large mussels

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

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

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


Input: Fresh thyme leaves for garnish

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


Input: Kosher salt to taste


Input: 1 roasted red bell pepper, skinned, seeded and chopped

1 roasted red bell pepper , skinned , seeded and chopped

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

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Input: 2 cups freshly squeezed orange juice

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

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Input: 5 tablespoons orzata (almond syrup)

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

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Input: 1 tablespoon orange flower water


Input: 1 750-milliliter bottle Spanish sparkling wine

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon lemon juice


Input: 3 sprigs thyme


Input: 3/4 cup homemade mayonnaise


Input: 1 cup white wine


Input: 12 ounces Campari or other amaro

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 12-ounce bottles ginger beer

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


Input: 12 ounces sparkling water


Input: 1 to 4 tablespoons simple syrup, to taste, optional

1 to 4 tablespoons simple syrup , to taste , optional

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 lime wedges, for garnish

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 slices crystallized ginger, for garnish

6 slices crystallized ginger , for garnish

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

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Input: 1 750-milliliter bottle fino sherry, chilled

1 750-milliliter bottle fino sherry , chilled

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 orange wedges, for garnish

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 unwaxed cucumbers


Input: 1/2 cup sugar


Input: 2 cups vodka or gin, preferably Hendrick's gin

2 cups vodka or gin , preferably Hendrick's gin

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

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Input: Sparkling water


Input: 1 cup packed mint leaves, no stems, plus 6 sprigs for garnish

1 cup packed mint leaves , no stems , plus 6 sprigs for garnish

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

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

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


Input: Paprika


Input: 6 limes, rinsed


Input: 3/4 pound lump crab meat


Input: 6 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 eggs, separated

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


Input: Juice of 1/2 lemon


Input: 1/2 teaspoon salt


Input: 3 1/2 tablespoons pesto, homemade or bought

3$1/2 tablespoons pesto , homemade or bought

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

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Input: 1/2 teaspoon garlic powder


Input: 1/2 teaspoon onion powder


Input: 1/2 teaspoon chipotle or other chili powder

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

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Input: 1/2 teaspoon ground cumin


Input: 1/2 teaspoon ground coriander


Input: 1/2 tablespoon sugar


Input: 1 gallon neutral oil for deep frying, like grapeseed or corn

1 gallon neutral oil for deep frying , like grapeseed or corn

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


Input: Lime wedges


Input: 6 slices country bread, 1/2-inch thick

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

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Input: 1 white onion, cut in half

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

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Input: 1 head garlic, cut in half

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

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Input: 1 carrot, cut in half

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

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Input: 2 bay leaves


Input: 10 to 15 sprigs thyme


Input: Salt


Input: 1/2 cup paprika


Input: 1/2 teaspoon mustard powder


Input: 1/2 teaspoon ginger powder


Input: 1 pound dried hominy (posole), soaked overnight (see note)

1 pound dried hominy ( posole ) , soaked overnight ( see note )

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

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


Input: Black pepper


Input: Salt


Input: 1 1/2 cups plain whole-milk yogurt, preferably Greek-style

1$1/2 cups plain whole-milk yogurt , preferably Greek-style

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

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Input: 1 tablespoon chopped fresh dill


Input: 1 tablespoon extra virgin olive oil

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

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Input: 1 teaspoon minced garlic


Input: 2 teaspoons freshly squeezed lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup walnut pieces


Input: 1 lemon, cut into wedges

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 or 5 baby beets (about the size of a golf ball); or one full-size beet, peeled and quartered

4 or 5 baby beets ( about the size of a golf ball ) ; or one full-size beet , peeled and quartered

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

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

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

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


Input: 1 tablespoon salt, more for sprinkling

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

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Input: 1/2 teaspoon black pepper


Input: Oil for frying


Input: 1 tablespoon dried mint


Input: 2 teaspoons paprika


Input: 2 cups flour


Input: 2 1/2 pounds boneless, skinless chicken thighs

2$1/2 pounds boneless , skinless chicken thighs

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

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Input: 1 tablespoon chopped garlic


Input: 2 cups plain whole-milk yogurt


Input: 1/2 teaspoon saffron


Input: 1/4 cup olive oil


Input: 1 teaspoon lemon juice


Input: 1/2 teaspoon smoked paprika, more to taste

1/2 teaspoon smoked paprika , more to taste

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 teaspoon dried Urfa chilies (see note)

1 teaspoon dried Urfa chilies ( see note )

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

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Input: 2 teaspoons dried Aleppo chilies, more to taste (see note)

2 teaspoons dried Aleppo chilies , more to taste ( see note )

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

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

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


Input: 2 red bell peppers, roasted, peeled, seeded and coarsely chopped

2 red bell peppers , roasted , peeled , seeded and coarsely chopped

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


Input: 2 teaspoons sugar


Input: 1/2 cup red wine, preferably merlot

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

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Input: 2 ounces (1/4 cup) cachaça

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

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Input: 3 cups passion fruit juice


Input: 4 teaspoons honey


Input: 1 cup cachaça


Input: 1 pound sheep's or goats' milk feta cheese, broken into pieces

1 pound sheep's or goats' milk feta cheese , broken into pieces

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

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


Input: 1 teaspoon orange zest


Input: Basic tart dough (see recipe)

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

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NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 lime, preferably Key lime, rinsed

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

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Input: 1 cup sugar


Input: 12 medium-size red plums (about 2 pounds) halved, stones removed and quartered

12 medium-size red plums ( about 2 pounds ) halved , stones removed and quartered

B-QTY B-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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 egg yolks


Input: 1 tablespoon flour


Input: 1 cup sugar


Input: 1 2-inch vanilla bean, split lengthwise

1 2-inch vanilla bean , split lengthwise

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

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Input: 1 cup half-and-half


Input: 1 cup toasted pecans


Input: 1 teaspoon cinnamon


Input: 1 cup sugar, plus 1 tablespoon

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 cup blackberries


Input: 1 cup raspberries


Input: 1 cup sweet butter, cut into small chunks

1 cup sweet butter , cut into small chunks

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

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Input: 1 cup strawberries, quartered


Input: Basic tart dough (see recipe)

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

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Input: 2 nectarines, peeled, cored and quartered

2 nectarines , peeled , cored and quartered

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

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Input: 1 tablespoon buttermilk


Input: 1 cup blueberries


Input: 4 peaches, peeled, pitted and quartered

4 peaches , peeled , pitted and quartered

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

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Input: 4 cups cherries, pitted and halved

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

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Input: 1 cup sugar


Input: 1 tablespoon kirsch, or other cherry-flavored brandy

1 tablespoon kirsch , or other cherry-flavored brandy

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

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Input: 1 tablespoon flour


Input: 1 cup half-and-half


Input: 1 2-inch vanilla bean, split lengthwise

1 2-inch vanilla bean , split lengthwise

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 egg yolks


Input: 1/4 cup sugar


Input: Basic tart dough (see recipe)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup blanched slivered almonds


Input: 2 cups fresh blueberries


Input: 2 tablespoons orange-flavored liqueur (preferably Grand Marnier)

2 tablespoons orange-flavored liqueur ( preferably Grand Marnier )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP

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Input: 2 cups fresh blackberries


Input: 2 cups fresh raspberries


Input: 1/2 cup sugar, plus 2 tablespoons

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Input: 8 fresh apricots, peeled, pitted and halved

8 fresh apricots , peeled , pitted and halved

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Input: 1 tablespoon flour


Input: 2 tablespoons sugar


Input: 4 egg yolks


Input: 1 cup buttermilk


Input: 1 2-inch-long vanilla bean, split lengthwise

1 2-inch-long vanilla bean , split lengthwise

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Input: 1 cup half-and-half


Input: 1 cup shelled, unsalted pistachio nuts

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Input: 1/4 teaspoon ground cardamom


Input: Basic tart dough (see recipe)

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Input: 1 teaspoon grated orange zest


Input: 1 tablespoon cold water


Input: 1 teaspoon vanilla extract


Input: 1 teaspoon salt


Input: 1 teaspoon grated lemon zest


Input: 1 cup cold unsalted butter, cut into pieces

1 cup cold unsalted butter , cut into pieces

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Input: 1 egg yolk


Input: 1 lemon


Input: 1 cup all-purpose flour


Input: 1/3 cup sugar


Input: 1 bunch kale, leaves torn from rib

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Input: 3 cups cremini or button mushrooms, sliced

3 cups cremini or button mushrooms , sliced

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Input: 1 tablespoon walnut oil


Input: 1 1/2 ounces dried porcini mushrooms, ground as finely as possible in a spice mill or food processor

1$1/2 ounces dried porcini mushrooms , ground as finely as possible in a spice mill or food processor

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

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Input: 6 fillets of skate or a firm white fish (boneless, skinless chicken breasts may also be used)

6 fillets of skate or a firm white fish ( boneless , skinless chicken breasts may also be used )

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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: 4 tablespoons olive oil


Input: 12 little onions, unpeeled

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Input: 3 medium celery roots, peeled and cut in 1/4-inch strips

3 medium celery roots , peeled and cut in 1/4-inch strips

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Input: 9 fingerling potatoes or, if not available, any small potatoes, whole and unpeeled

9 fingerling potatoes or , if not available , any small potatoes , whole and unpeeled

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Input: Dash of cayenne pepper


Input: 1 tablespoon sherry vinegar


Input: 1 cup sparkling cider


Input: 6 apples, cored and chopped

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Input: 1/4 cup chopped parsley


Input: 1 garlic clove, cut


Input: 1 whole chicken, about 4 pounds, washed, at room temperature

1 whole chicken , about 4 pounds , washed , at room temperature

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Input: 3 bay leaves


Input: 1 1/2 cups fresh sage leaves


Input: 2 lemons, each cut in half

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Input: Salt and freshly ground pepper to taste

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Input: 1/4 cup walnuts, coarsely chopped

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Input: 1 tablespoon olive oil or walnut oil

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Input: Salt and freshly ground pepper to taste

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Input: 6 small onions, cleaned and peeled

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Input: 4 tablespoons olive oil


Input: 1 tablespoon balsamic vinegar


Input: 1 to 2 tablespoons olive oil (or butter, if preferred)

1 to 2 tablespoons olive oil ( or butter , if preferred )

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Input: 2 tablespoons fresh thyme


Input: 2 cups brussels sprouts


Input: 1 13 3/4-ounce can low-salt chicken broth

1 13$3/4-ounce can low-salt chicken broth

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Input: 6 medium potatoes, peeled and sliced thin

6 medium potatoes , peeled and sliced thin

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Input: 3 cups of broccoli florettes, chopped

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Input: Salt and freshly ground pepper to taste

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Input: 2 tablespoons olive oil


Input: 2 cups mushrooms, any kind, sliced

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Input: 2 teaspoons fresh thyme


Input: 8 slices, whole-wheat baguette, toasted

8 slices , whole-wheat baguette , toasted

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Input: 1 tablespoon olive oil


Input: 2 tablespoons sesame seeds


Input: 1/4 teaspoon ground cumin


Input: 2 tablespoons chopped parsley


Input: Salt and freshly ground white pepper to taste

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Input: 2 tablespoons olive oil


Input: 2 tablespoons olive oil


Input: 1 red pepper, julienned


Input: Pinch of dried red-pepper flakes


Input: 1 clove garlic, chopped


Input: 1/2 cup Italian parsley, minced

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Input: 2 small slices orange rind, chopped

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Input: 3 cups of broccoli stems, peeled and diced

3 cups of broccoli stems , peeled and diced

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Input: 1/2 pound fine noodles


Input: 4 tablespoons coarsely chopped fresh coriander

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Input: 1 cup seedless white grapes


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: 2 cups fresh or canned chicken broth

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

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Input: 1 cup peeled and cubed apples

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Input: 1 bay leaf


Input: 1 small banana, cut into 1/2-inch cubes

1 small banana , cut into 1/2-inch cubes

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Input: 2 tablespoons curry powder


Input: 2 small ripe plum tomatoes, cut into small cubes

2 small ripe plum tomatoes , cut into small cubes

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Input: 1/2 cup chopped celery


Input: 2 medium onions, peeled and sliced thin

2 medium onions , peeled and sliced thin

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Input: 1 tablespoon minced ginger


Input: 6 eggs


Input: 2 teaspoons soy sauce, or to taste

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Input: 6 cups low-salt chicken broth


Input: 1 cup orzo


Input: 1/4 cup minced scallions, optional

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Input: 2 boneless skinless chicken breasts, about 1 pound

2 boneless skinless chicken breasts , about 1 pound

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Input: 1 pound medium-size shrimp


Input: 1 teaspoon chopped garlic


Input: 1/2 cup chopped onion


Input: 2 tablespoons butter


Input: 1 teaspoon minced garlic


Input: 3 tablespoons neutral oil like corn or canola

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Input: 2 tablespoons dark sesame oil


Input: Salt and pepper


Input: 3 or 4 ripe tomatoes


Input: Salt and pepper


Input: 2 cups sliced onions


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

1 teaspoon fresh thyme , or 1/2 teaspoon dried thyme

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

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Input: 1 cup amontillado


Input: 1 tablespoon butter, optional


Input: 2 tablespoons fresh lemon juice, or to taste

2 tablespoons fresh lemon juice , or to taste

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Input: 3 thin, seeded lemon slices

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Input: 1 tablespoon Dijon mustard


Input: 2 large yams


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: Butter to taste


Input: 1 1/2 pounds boneless pork shoulder (butt) or leg (fresh ham), cut into 1-inch cubes

1$1/2 pounds boneless pork shoulder ( butt ) or leg ( fresh ham ) , cut into 1-inch cubes

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Input: 3 tablespoons extra virgin olive oil

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Input: 2 teaspoons soy sauce


Input: 1/2 cup fine fresh bread crumbs

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Input: 3 tablespoons soy sauce


Input: 1 egg, beaten


Input: 1/4 cup dry sherry


Input: Freshly ground white pepper to taste

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Input: Barbecue sauce (see recipe)

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Input: 3 tablespoons olive oil


Input: 1 cup ketchup


Input: 2 tablespoons lemon juice


Input: 1 tablespoon chopped garlic


Input: 2 tablespoons honey


Input: 2 teaspoons grated ginger


Input: 1 teaspoon finely chopped garlic


Input: 1/2 cup water chestnuts drained and chopped

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Input: 3/4 pound ground lean beef


Input: 3/4 pound ground turkey


Input: 1 teaspoon grated fresh ginger


Input: 1/4 cup loosely packed fresh coriander leaves, chopped

1/4 cup loosely packed fresh coriander leaves , chopped

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Input: 1/2 cup rice flour


Input: 3/4 cup finely chopped scallions with greens included

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Input: 1 tablespoon vegetable oil


Input: 2 teaspoons celery leaves, thinly sliced

2 teaspoons celery leaves , thinly sliced

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Input: 4 tablespoons unsalted butter


Input: Salt and freshly ground black pepper

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

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Input: Grapeseed oil


Input: Salt and freshly ground black pepper

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

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Input: 8 tablespoons cold unsalted butter, cubed

8 tablespoons cold unsalted butter , cubed

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

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Input: 1/2 cup Champagne vinegar


Input: 1/3 cup molasses


Input: Apple cider vinegar


Input: Extra-virgin olive oil


Input: Salt and freshly ground black pepper

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Input: Salt


Input: 8 (golf ball-size) golden beets

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

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Input: 1 shallot, minced


Input: 1 sprig parsley


Input: 1 sprig thyme


Input: 5 black peppercorns


Input: 1 bay leaf


Input: 1 rib of celery, chopped

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Input: 1 small onion, chopped

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


Input: 1 1/2 cups white wine


Input: 1 carrot, peeled and chopped

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Input: 1 1/2 pounds fresh veal sweetbreads


Input: Ginger juice, grated from 1 large piece ginger, to taste

Ginger juice , grated from 1 large piece ginger , to taste

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Input: 3 tablespoons dried coconut, toasted, for garnish

3 tablespoons dried coconut , toasted , for garnish

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Input: 1/4 cup seeded and finely chopped tomato

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

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Input: Freshly ground black pepper


Input: 1 small red onion, finely chopped

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

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Input: 1 1/4 cups coconut milk


Input: 1/2 cup fresh lime juice


Input: 1 jalapeño, seeded and minced

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Input: 1/4 cup chives, finely chopped

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Input: 1/4 cup garlic cloves, peeled

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Input: 1 stalk lemongrass, chopped


Input: 1 1/4 cups coconut water


Input: 1 pound sea scallops


Input: 1 tablespoon olive oil


Input: 1 cup fresh ginger, peeled and chopped

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Input: 1 cup dry Austrian riesling


Input: 1/3 cup dry vermouth


Input: Juice of 1/2 lemon


Input: 1/2 cup heavy cream


Input: Salt


Input: 6 tablespoons melted butter, preferably clarified

6 tablespoons melted butter , preferably clarified

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

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Input: 1/2 medium-size baking potato, peeled and grated

1/2 medium-size baking potato , peeled and grated

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Input: 10 sheets phyllo


Input: 8 sprigs fresh chervil or 16 opal basil leaves

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

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Input: Leaves from 4 stems fresh tarragon

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Input: Salt and freshly ground white pepper

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Input: 20 ounces cod fillet in 4 equal portions

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

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Input: 1/2 cup chicken stock or water

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Input: 2 bay leaves, 12 black peppercorns, 6 juniper berries, all tied in cheesecloth

2 bay leaves , 12 black peppercorns , 6 juniper berries , all tied in cheesecloth

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Input: 1 2-inch-square smoked bacon


Input: 10 ounces sauerkraut, well-drained


Input: 1 tablespoon duck fat or unsalted butter

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Input: 1 medium onion, finely chopped

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Input: 1 pound mushrooms


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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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 13 ounces of polenta cooked according to directions on the package

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup dry red wine


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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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon fresh rosemary or thyme leaves

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: 2 teaspoons sugar


Input: 1/4 cup parsley, chopped fine

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces dried porcini mushrooms


Input: 8 Italian sausages


Input: 1 large onion chopped


Input: 2 cloves garlic, minced


Input: 3 tablespoons olive oil


Input: 2 sprigs rosemary


Input: 2 leeks


Input: 4 cloves garlic


Input: Herb bouquet (thyme, bay leaf and parsley tied in cheesecloth)

Herb bouquet ( thyme , bay leaf and parsley tied in cheesecloth )

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

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


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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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 to 5 pints chicken stock, preferably homemade

4 to 5 pints chicken stock , preferably homemade

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 small onions, peeled

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


Input: 1 1/2 to 2 pounds large carrots

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons cold unsalted butter, cut into 1/2-inch pieces

6 tablespoons cold unsalted butter , cut into 1/2-inch pieces

B-QTY B-UNIT 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


Input: 3/4 cup heavy cream, plus additional for serving, if desired

3/4 cup heavy cream , plus additional for serving , if desired

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

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

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


Input: 1 3- to 4-pound chicken

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


Input: 1/4 cup all-purpose flour


Input: 1 teaspoon grated orange zest


Input: 6 cups fresh blueberries, cleaned

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 1/2 cups fresh blueberries


Input: 1/3 cup sugar


Input: 1 tablespoon all-purpose flour


Input: 1 1/2 cups all-purpose flour


Input: 1/2 teaspoon kosher salt


Input: 1 1/2 tablespoons sugar


Input: 2 1/4 teaspoons baking powder


Input: 1/2 cup sugar


Input: 1/2 teaspoon ground cinnamon


Input: 1 egg, beaten with 1 teaspoon water

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons cold vegetable shortening


Input: 6 to 8 tablespoons ice water

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup cold unsalted butter, cut in small pieces

1/2 cup cold unsalted butter , cut in small pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons kosher salt


Input: 2 1/2 cups all-purpose flour


Input: 2 teaspoons plus 2 tablespoons sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup finely chopped fresh basil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup finely chopped fresh mint

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup sugar


Input: 1/4 cup water


Input: 6 cups fresh blueberries, cleaned

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons fresh lemon juice


Input: 2 cups cold plain seltzer


Input: 2 oranges, peeled, sections cut from membranes

2 oranges , peeled , sections cut from membranes

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 mint sprigs, for garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons grated lemon zest


Input: 1 1/2 tablespoons grated orange zest


Input: 5 tablespoons fresh lemon juice


Input: 1 red bell pepper, cored, deribbed and diced

1 red bell pepper , cored , deribbed and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons chopped fresh cilantro


Input: 1/4 cup fresh lime juice


Input: 1 teaspoon kosher salt


Input: 4 pork chops, 3/4-inch thick

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon kosher salt


Input: Freshly ground pepper to taste

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


Input: 3 1/2 cups fresh orange juice


Input: 2 tablespoons honey


Input: Salt and pepper to taste

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


Input: 1 cup plus 2 tablespoons sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup plus 2 tablespoons water

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons grated fresh ginger


Input: 3 pints fresh blueberries, cleaned

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup fresh lemon juice


Input: 1/2 cup unsalted butter, at room temperature

1/2 cup unsalted butter , at room temperature

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 teaspoons grated lemon zest


Input: 1 cup plus 1 tablespoon sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 egg, at room temperature

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon vanilla extract


Input: 2 cups cake flour


Input: 2 teaspoons baking powder


Input: 1 1/2 teaspoons kosher salt


Input: 1 1/2 cups fresh blueberries, cleaned

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup milk


Input: 2 cups fresh blueberries, cleaned

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 medium red onion, peeled and diced small

1/2 medium red onion , peeled and diced small

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 jalapenos, seeded and minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 2 limes


Input: 2 jalapeño peppers, seeded and chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 white onion, chopped


Input: 1/2 cup fresh cilantro, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 Roma tomatoes, diced


Input: 1 1/2 to 2 pounds puff pastry

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 baby carrots, parboiled


Input: 1 egg yolk


Input: 3 cups fresh peas


Input: 1/2 pound cooked tongue, sliced in strips

1/2 pound cooked tongue , sliced in strips

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 shiitake mushrooms, sliced


Input: 4 shallots, minced


Input: 1/2 pound medium white mushrooms, sliced

1/2 pound medium white mushrooms , sliced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons creme fraiche


Input: 4 tablespoons sherry vinegar


Input: 4 tablespoons unsalted butter


Input: 1 head savoy cabbage (about 1 1/2 pounds), sliced thinly

1 head savoy cabbage ( about 1$1/2 pounds ) , sliced thinly

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


Input: 10 strips bacon, chopped


Input: 25 pearl onions, peeled

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


Input: 2 tablespoons olive oil


Input: Bouquet garni (parsley, thyme and bay leaf tied in cheesecloth)

Bouquet garni ( parsley , thyme and bay leaf tied in cheesecloth )

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

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

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


Input: Coarse salt and freshly ground pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Cornish hen backs, wing tips and necks

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium onion, quartered

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


Input: 4 carrots, chopped


Input: 4 stalks celery, chopped


Input: Flour for dredging


Input: 6 tablespoons safflower oil


Input: 1 egg, beaten


Input: 4 Cornish hens


Input: 1 1/2 to 2 pounds puff pastry

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons unsalted butter


Input: 1 cup dry white wine


Input: 1 teaspoon fresh thyme


Input: 3/4 pound mushrooms


Input: 12 small white onions, peeled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large carrots, diced

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


Input: 1/4 cup tomato paste


Input: 2 cups chicken or veal stock (preferably homemade)

2 cups chicken or veal stock ( preferably homemade )

B-QTY B-UNIT B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 shallots, chopped


Input: 2 cloves garlic, chopped (green part removed)

2 cloves garlic , chopped ( green part removed )

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup peanut or safflower oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Coarse salt and freshly ground pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 pounds stewing veal, cubed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 eggs, beaten with a pinch of salt

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds puff pastry


Input: 1 1/2 cups raw peas


Input: 2 tablespoons cornstarch dissolved in 1/4 cup water

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tomatoes, peeled, quartered and seeded

4 tomatoes , peeled , quartered and seeded

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 rabbits, cut into serving pieces

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 large shallots, minced

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


Input: 3 cloves garlic, minced


Input: 16 pearl onions


Input: 1 pound mixed fresh wild mushrooms such as shiitake and chanterelle, julienned

1 pound mixed fresh wild mushrooms such as shiitake and chanterelle , julienned

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

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

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


Input: 1/2 pound fresh domestic mushrooms, sliced

1/2 pound fresh domestic mushrooms , sliced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup carrot, julienned


Input: 1 cup peeled turnip, julienned

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup sliced celery


Input: 1/4 cup tomato paste


Input: 3 tablespoons chopped fresh tarragon


Input: 4 cups dry white wine


Input: 1/2 cup brandy


Input: 8 cups chicken stock


Input: Bouquet garni (parsley, thyme, bay leaf, peppercorns and cloves tied in a cheesecloth)

Bouquet garni ( parsley , thyme , bay leaf , peppercorns and cloves tied in a cheesecloth )

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

YesCAP 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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup hoisin sauce


Input: 1/2 cup extra-virgin olive oil


Input: 1/2 cup five-flavored spice powder


Input: Flour for dredging


Input: 3 tablespoons brown sugar


Input: 3 thin slices peeled fresh ginger

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup soy sauce


Input: 1/2 cup dry sherry


Input: Few sprigs fresh cilantro


Input: 4 pounds boneless pork butt (shoulder), neither too fat nor too lean

4 pounds boneless pork butt ( shoulder ) , neither too fat nor too lean

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

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

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


Input: 2 green onions, trimmed, cut into 1-inch lengths

2 green onions , trimmed , cut into 1-inch lengths

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons sugar


Input: 8 eggs


Input: 1 teaspoon salt


Input: 1 teaspoon cornstarch (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 pound skinless salmon, tuna or wild striped-bass fillet, very thinly sliced across the grain

1 pound skinless salmon , tuna or wild striped-bass fillet , very thinly sliced across the grain

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 I-NAME

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

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


Input: 1 teaspoon dark sesame oil


Input: 1 green onion, trimmed, chopped very fine

1 green onion , trimmed , chopped very fine

B-QTY 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


Input: 2 grinds fresh black pepper


Input: Dash of salt


Input: 1 tablespoon soy sauce


Input: 1 tablespoon dry sherry


Input: 1 green onion, cut into 1 1/2-inch julienne strips

1 green onion , cut into 1$1/2-inch julienne strips

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons soy sauce


Input: 1 stalk celery, cut into 1 1/2-inch julienne strips

1 stalk celery , cut into 1$1/2-inch julienne strips

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: 1/2 pound bean sprouts, root ends trimmed

1/2 pound bean sprouts , root ends trimmed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons peanut oil


Input: 6 medium shucked oysters


Input: 2 tablespoons olive oil or melted butter

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3⁄4 teaspoon or 2 grams yeast

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 twist orange peel


Input: 1 3- to 6-pound turkey breast

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly grated nutmeg


Input: 1 dash Angostura bitters


Input: 3/4 ounce orange Curaçao


Input: 1 ounce pineapple juice


Input: 1 1/2 ounces V.S. Cognac, like Courvoisier V.S. or Hennessy V.S

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

NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP YesCAP YesCAP NoCAP YesCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Mint leaves for garnish


Input: 4 cups chicken or vegetable stock, or use water

4 cups chicken or vegetable stock , or use water

B-QTY B-UNIT B-COMMENT O I-COMMENT B-NAME B-COMMENT O 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 teaspoon fresh thyme leaves, or a pinch of dried thyme

1/2 teaspoon fresh thyme leaves , or a pinch of dried thyme

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

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


Input: Salt and black pepper


Input: 4 medium zucchini, trimmed and diced

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 medium ripe (but still firm) pears, peeled, cored and diced

2 medium ripe ( but still firm ) pears , peeled , cored and diced

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

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


Input: 1 medium potato, preferably high-starch (''russet'' or ''baking''), peeled and diced

1 medium potato , preferably high-starch ( ''russet'' or ''baking'' ) , peeled and diced

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

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

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Input: 1 1/2 tablespoons Cointreau


Input: 3 tablespoons butter or extra virgin olive oil, or a combination

3 tablespoons butter or extra virgin olive oil , or a combination

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Input: 1 medium carrot, peeled and diced

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Input: 1 medium onion, peeled and diced

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Input: 4 large egg yolks


Input: 1 1/2 cups heavy cream


Input: 3 tablespoons superfine sugar


Input: 1 cup sour cream


Input: 8 ounces strawberries (7 or 8 large berries), hulled

8 ounces strawberries ( 7 or 8 large berries ) , hulled

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Input: 1 quart fresh strawberries, hulled and thinly sliced

1 quart fresh strawberries , hulled and thinly sliced

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Input: 1 tablespoon butter, melted


Input: 3/4 teaspoon salt


Input: 3 ounce package cream cheese


Input: 2 tablespoons chilled butter


Input: 1 large egg


Input: About 1/2 cup milk


Input: 1 to 3 teaspoons salt


Input: 1/4 teaspoon cayenne pepper


Input: 2 cups sifted all-purpose flour


Input: 3 teaspoons baking powder


Input: 1/4 cup sugar, plus additional for sweetening berries and sour cream

1/4 cup sugar , plus additional for sweetening berries and sour cream

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Input: 5 cloves garlic, peeled and cut in thin slivers

5 cloves garlic , peeled and cut in thin slivers

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Input: 1/2 cup hearty dry red wine, such as zinfandel

1/2 cup hearty dry red wine , such as zinfandel

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Input: 1/2 cup red-wine vinegar


Input: 1/4 cup extra-virgin olive oil


Input: 1 clove garlic, peeled and crushed

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Input: A whole leg of spring lamb, about 5 pounds, or a boned and butterflied leg of lamb, about 4 pounds

A whole leg of spring lamb , about 5 pounds , or a boned and butterflied leg of lamb , about 4 pounds

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Input: 1 tablespoon canola oil


Input: 1 tablespoon Asian fish sauce


Input: 3 tablespoons sugar


Input: 3/4 cup water


Input: 20 ounces coconut milk


Input: 6 keffir lime leaves


Input: Pinch turmeric


Input: 5 Italian peppers


Input: 1/2 pound snow peas


Input: 1 stalk lemon grass


Input: 5 shallots, peeled


Input: 6 cloves garlic, peeled


Input: 1/2 ounce galangal (a type of ginger, available in Asian markets), peeled and sliced

1/2 ounce galangal ( a type of ginger , available in Asian markets ) , peeled and sliced

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Input: 4 dried chilies, about 4 inches long and 1 to 1 1/2 inches wide

4 dried chilies , about 4 inches long and 1 to 1$1/2 inches wide

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Input: 2 medium-size zucchini


Input: 2 medium-size eggplant


Input: 1 head green leaf lettuce


Input: 1 teaspoon water


Input: 2 tablespoons canola oil


Input: 2 tablespoons lime juice


Input: 1 1/2 pounds top round or sirloin, trimmed of all fat and cut into 1/2-inch cubes

1$1/2 pounds top round or sirloin , trimmed of all fat and cut into 1/2-inch cubes

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Input: 7 medium cloves garlic, crushed

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Input: 1 tablespoon sugar


Input: 1 1/2 teaspoons freshly ground black pepper

1$1/2 teaspoons freshly ground black pepper

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Input: 2 tablespoons mushroom soy sauce (available in Asian markets)

2 tablespoons mushroom soy sauce ( available in Asian markets )

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Input: 1 tablespoon canola oil


Input: Whole black peppercorns, to taste

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Input: 1 tablespoon sugar


Input: 3/4 ounce scallions


Input: 1 very small red bell pepper

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Input: 1 tablespoon Asian fish sauce


Input: 1 4-inch-long, 1/2-inch-wide green chili, or more, to taste

1 4-inch-long , 1/2-inch-wide green chili , or more , to taste

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Input: 2 ounces fresh mint leaves


Input: 2 ounces fresh basil leaves (Asian basil, if possible)

2 ounces fresh basil leaves ( Asian basil , if possible )

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Input: 3/4 cup unsalted chicken broth


Input: 2 tablespoons chopped cilantro