Input: 3 ripe pears (1 1/2 pounds), Bartlett, Comice or Bosc, whichever is least expensive

3 ripe pears ( 1$1/2 pounds ) , Bartlett , Comice or Bosc , whichever is least expensive

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Input: 1/4 cup lemon juice


Input: 1/3 cup shredded mint


Input: 1/2 cup corn syrup


Input: 2 slices crusty country bread


Input: 2 tablespoons scallions


Input: 3/4 cup long-grain rice


Input: 1 pound red onions (1 very large)

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Input: 1/2 pound fresh tuna


Input: 16 ounces whole red and yellow peppers or 14 ounces coarsely chopped ready-cut peppers (4 cups)

16 ounces whole red and yellow peppers or 14 ounces coarsely chopped ready-cut peppers ( 4 cups )

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Input: 2 teaspoons olive oil


Input: 1 large clove garlic


Input: 1 or 2 sprigs oregano or marjoram to yield 1 tablespoon chopped

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Input: 2 tablespoons balsamic vinegar


Input: 4 tablespoons plain nonfat yogurt


Input: 2 tablespoons reduced-fat mayonnaise


Input: 1/8 teaspoon salt


Input: Freshly ground black pepper to taste

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Input: 2 ripe medium-large tomatoes


Input: 2 teaspoons reduced-sodium soy sauce


Input: 1/8 teaspoon salt


Input: 2 tablespoons sweet sake or dry sherry

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Input: 3/4 cup unsweetened pineapple juice


Input: 2 tablespoons rice vinegar


Input: 2 teaspoons olive oil


Input: 1/4 cup fish stock


Input: 1/8 teaspoon salt


Input: Freshly ground black pepper to taste

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Input: 2 tablespoons fresh cilantro


Input: 1 cup long grain rice


Input: 8 ounces skinless, boneless chicken breast

8 ounces skinless , boneless chicken breast

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Input: 1 teaspoon canola oil


Input: 2 large cloves garlic


Input: 8 ounces whole red pepper or 7 ounces ready-cut julienned red pepper (1 1/2 cups)

8 ounces whole red pepper or 7 ounces ready-cut julienned red pepper ( 1$1/2 cups )

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Input: 3 stalks bok choy


Input: 2 tablespoons fresh or frozen ginger

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Input: 2 to 3 teaspoons hot chili paste (with or without garlic)

2 to 3 teaspoons hot chili paste ( with or without garlic )

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Input: 10 ounces skinless fillet of salmon

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Input: 1 teaspoon cornstarch dissolved in 2 teaspoons water

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Input: 1 bunch of arugula


Input: 1 small head radicchio, about 1/4 pound

1 small head radicchio , about 1/4 pound

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Input: 1 small bulb of jicama ( 1/2 cup grated jicama)

1 small bulb of jicama ( 1/2 cup grated jicama )

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Input: 1 ripe mango


Input: 1 teaspoon cornstarch dissolved in 2 teaspoons water

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Input: 1/3 cup shredded fresh mint leaves or 1 mint-flavored tea bag

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Input: 1/2 cup sugar


Input: 6 Bosc pears (about 2 pounds)

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Input: 1 regular tea bag (orange pekoe or another tea to your liking)

1 regular tea bag ( orange pekoe or another tea to your liking )

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Input: 1 large lemon


Input: 4 tablespoons water


Input: Red-wine vinegar (optional)

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Input: 2 tablespoons unsalted butter


Input: 2 tablespoons virgin olive oil


Input: 2 tablespoons sugar


Input: 1/2 teaspoon minced hot red or green pepper

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Input: 1/2 teaspoon finely minced garlic


Input: 2 pounds chicken gizzards and hearts, or gizzards only

2 pounds chicken gizzards and hearts , or gizzards only

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Input: 2 to 4 ribs celery (about 7 ounces) cut into 1/2-inch pieces (2 cups)

2 to 4 ribs celery ( about 7 ounces ) cut into 1/2-inch pieces ( 2 cups )

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Input: 4 medium carrots (about 10 ounces), peeled and cut into 1/2-inch pieces (2 cups)

4 medium carrots ( about 10 ounces ) , peeled and cut into 1/2-inch pieces ( 2 cups )

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Input: 1/4 cup chopped chives or parsley

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Input: 4 cloves garlic, peeled, crushed and chopped fine (about 1 tablespoon)

4 cloves garlic , peeled , crushed and chopped fine ( about 1 tablespoon )

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Input: 1/2 teaspoon freshly ground black pepper

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Input: 1/2 teaspoon salt


Input: 6 catfish fillets (6 to 8 ounces each), with skin removed and some white fatty tissue cut off

6 catfish fillets ( 6 to 8 ounces each ) , with skin removed and some white fatty tissue cut off

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Input: 1 1/2 teaspoons salt


Input: 1/3 cup yellow cornmeal


Input: 8 scallions, peeled and coarsely chopped (1 1/4 cups)

8 scallions , peeled and coarsely chopped ( 1$1/4 cups )

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Input: 1/2 teaspoon dill weed


Input: 1/2 cup sour cream (optional)

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Input: 1/4 cup cilantro leaves, loosely packed (optional)

1/4 cup cilantro leaves , loosely packed ( optional )

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Input: 3 tablespoons canola or sunflower oil

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Input: 1 piece of French bread (about 2 ounces), cut into 1/2-inch croutons (1 1/2 cups)

1 piece of French bread ( about 2 ounces ) , cut into 1/2-inch croutons ( 1$1/2 cups )

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Input: 1/2 cup walnut pieces (or another variety of nut)

1/2 cup walnut pieces ( or another variety of nut )

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Input: 1/4 cup lime juice


Input: 1/3 cup water


Input: 1/2 cup nuoc mam (fish sauce)

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Input: 1 tablespoon shredded carrots


Input: 1 tablespoon shredded daikon (Japanese radish)

1 tablespoon shredded daikon ( Japanese radish )

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Input: Nuoc cham (see recipe)

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Input: 1 small bunch basil, leaves removed from stems

1 small bunch basil , leaves removed from stems

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Input: 1/2 cup dry-roasted unsalted peanuts


Input: 1 small bunch shiso leaves, if available

1 small bunch shiso leaves , if available

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Input: 1 small bunch mint, leaves removed from stems

1 small bunch mint , leaves removed from stems

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Input: 6 cups cooked Vietnamese rice noodles

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Input: 1/4 teaspoon red-pepper flakes


Input: 1 tablespoon butter


Input: 4 tablespoons finely chopped fresh basil or Italian parsley

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Input: 1 1/2 bunches dill, minced


Input: 1 bunch green onions, white part removed and green part sliced into tiny rings

1 bunch green onions , white part removed and green part sliced into tiny rings

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Input: 1/4 teaspoon white pepper


Input: 1 tablespoon turmeric


Input: 2 tablespoons plus 1/4 cup canola oil

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Input: 1/2 of small onion


Input: 3 large cloves garlic


Input: 3 pounds cleaned monkfish


Input: 4 large shallots


Input: 3/4 pound spaghettini


Input: 1 tablespoon olive oil


Input: 2 medium-size zucchini, trimmed and sliced very thin

2 medium-size zucchini , trimmed and sliced very thin

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Input: Salt and freshly ground pepper to taste

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Input: 2 cups canned crushed tomatoes


Input: 1 teaspoon chopped fresh oregano, or 1/2 teaspoon crumbled dried

1 teaspoon chopped fresh oregano , or 1/2 teaspoon crumbled dried

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Input: 4 tablespoons vegetable oil


Input: 4 thin slices of mozzarella cheese, sliced in half

4 thin slices of mozzarella cheese , sliced in half

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Input: 4 tablespoons grated Parmesan or Romano cheese

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Input: 1 tablespoon olive oil


Input: 1 tablespoon finely chopped garlic


Input: 2 tablespoons finely chopped onions


Input: 1 teaspoon ground cumin


Input: 2 teaspoons finely chopped fresh rosemary, or 1 teaspoon dried

2 teaspoons finely chopped fresh rosemary , or 1 teaspoon dried

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Input: 1 1/2 cups fine fresh bread crumbs

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Input: Salt and freshly ground pepper to taste

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Input: 1 egg, beaten


Input: 3 tablespoons water


Input: 8 thin slices lean boneless loin of pork, about 2 ounces each

8 thin slices lean boneless loin of pork , about 2 ounces each

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Input: 4 cups fresh morels, stems removed, cleaned and cut into 1/2-inch slices

4 cups fresh morels , stems removed , cleaned and cut into 1/2-inch slices

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Input: 3 tablespoons minced chives


Input: 1 1/2 cups chicken broth, homemade or low-sodium canned

1$1/2 cups chicken broth , homemade or low-sodium canned

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Input: 1 pound fresh fava beans, shelled

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Input: 2 bay leaves


Input: 1 teaspoon freshly ground black pepper

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Input: 2 tablespoons fresh thyme leaves


Input: 8 small shallots, peeled

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Input: 16 garlic cloves, skin intact

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Input: 1/2 pound small new potatoes, scrubbed and halved

1/2 pound small new potatoes , scrubbed and halved

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Input: 1 3 1/2 pound chicken, cut into 8 pieces

1 3$1/2 pound chicken , cut into 8 pieces

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Input: 2 tablespoons vegetable oil


Input: 1 teaspoon salt


Input: 12 shrimp, steamed, peeled, cleaned and cut in half lengthwise

12 shrimp , steamed , peeled , cleaned and cut in half lengthwise

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Input: Salt and freshly ground pepper

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Input: 1/2 teaspoon Tabasco sauce


Input: 1 cup low-fat yogurt


Input: 1 bunch pink radishes, rinsed, green tops reserved

1 bunch pink radishes , rinsed , green tops reserved

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Input: 2 teaspoons curry powder


Input: 6 cups chicken broth, homemade or low-sodium canned

6 cups chicken broth , homemade or low-sodium canned

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Input: 1 white boiling potato, about 1/3 pound, peeled and diced

1 white boiling potato , about 1/3 pound , peeled and diced

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Input: 2 medium leeks, white parts only, well rinsed and thinly sliced

2 medium leeks , white parts only , well rinsed and thinly sliced

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Input: 3/4 pound celery, rinsed and thinly sliced

3/4 pound celery , rinsed and thinly sliced

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Input: 1 egg yolk


Input: 2 whole eggs


Input: 1/2 cup sugar


Input: 3/4 cup heavy cream


Input: 1 tablespoon grated lemon rind


Input: 1 teaspoon olive oil


Input: 6 fresh, ripe plum tomatoes, about 1 1/2 pounds, peeled, cored, seeded and quartered lengthwise

6 fresh , ripe plum tomatoes , about 1$1/2 pounds , peeled , cored , seeded and quartered lengthwise

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

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

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


Input: 3 lemons, peeled to the pulp, seeded and cut into thick slices

3 lemons , peeled to the pulp , seeded and cut into thick slices

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

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 water


Input: 1 verbena tea bag


Input: 1 1-inch piece lemon peel


Input: 3/4 cup confectioners' sugar


Input: 1 egg, lightly beaten


Input: 1 cup sugar


Input: 1 clove garlic, peeled


Input: 4 tufts mache lettuce, rinsed and dried

4 tufts mache lettuce , rinsed and dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups all-purpose flour


Input: 1/4 teaspoon baking powder


Input: 2 1/2 tablespoons chopped chives


Input: 1 10-ounce piece of fresh tuna, about 1 inch thick

1 10-ounce piece of fresh tuna , about 1 inch thick

O I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT O 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: 7 tablespoons unsalted butter, chilled and cut into small pieces

7 tablespoons unsalted butter , chilled and cut into small pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large white mushrooms, cleaned, stemmed and cut into 1/8-inch cubes

4 large white mushrooms , cleaned , stemmed and cut into 1/8-inch cubes

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

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

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


Input: 6 slices good quality white sandwich bread, crusts removed, toasted and halved

6 slices good quality white sandwich bread , crusts removed , toasted and halved

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

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


Input: 1 tablespoon olive oil


Input: 1 small ripe avocado, peeled and cut into 1/8-inch cubes

1 small ripe avocado , peeled and cut into 1/8-inch cubes

B-QTY B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup nicoise olives, pitted and coarsely chopped

1/4 cup nicoise olives , pitted and coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup fresh blackberries


Input: 1 teaspoon finely minced fresh mint leaves

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 1/2 tablespoons lemon juice


Input: 1/4 cup olive oil


Input: 1/2 teaspoon salt


Input: 1 teaspoon freshly ground pepper


Input: 2 artichoke hearts, cooked, cleaned and cut into 1/8-inch cubes

2 artichoke hearts , cooked , cleaned and cut into 1/8-inch cubes

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

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

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


Input: 1 large, ripe tomato, peeled, seeded and cut into 1/8-inch cubes

1 large , ripe tomato , peeled , seeded and cut into 1/8-inch cubes

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

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

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


Input: 2/3 cup fresh raspberries


Input: 2/3 cup fresh blueberries


Input: 1 peach, about 6 ounces

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 kiwi fruit, about 5 ounces

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 large plum, about 6 ounces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound section of fresh, very ripe pineapple

1 pound section of fresh , very ripe pineapple

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 large red, ripe strawberries, about 1/2 pound, stems removed

6 large red , ripe strawberries , about 1/2 pound , stems removed

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

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

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


Input: 1 ripe mango, about 3/4 pound

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large orange, about 1/2 pound, peeled

1 large orange , about 1/2 pound , peeled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup sugar


Input: 1 2-inch piece of lemon peel or zest

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 4-inch peel pieces of orange peel or zest

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 sprigs fresh mint


Input: 2 cups water


Input: 1 vanilla bean or 1/2 teaspoon pure vanilla extract

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 teaspoons caviar or 12 chive stems, each about 3 inches in length

4 teaspoons caviar or 12 chive stems , each about 3 inches in length

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

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

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


Input: 8 tablespoons fresh or canned chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 eggs


Input: Freshly ground pepper to taste

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


Input: 2 tablespoons heavy cream


Input: 1 tablespoon finely chopped chives


Input: 3 tablespoons, plus 2 teaspoons, butter

3 tablespoons , plus 2 teaspoons , butter

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 1/2 pound fresh fennel, trimmed and sliced as thinly as possible

1/2 pound fresh fennel , trimmed and sliced as thinly as possible

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

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


Input: 1/4 cup walnuts, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup skinless, seeded tomatoes cut into 1/4-inch cubes

1/3 cup skinless , seeded tomatoes cut into 1/4-inch cubes

O 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 NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons freshly squeezed lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 tablespoons oil, preferably walnut, or use olive oil

5 tablespoons oil , preferably walnut , or use olive oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 whole walnut meats


Input: 1 tablespoon red-wine vinegar


Input: 4 oval-shaped potatoes, about 1/2-pound each

4 oval-shaped potatoes , about 1/2-pound each

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 tablespoons lemon juice


Input: 1/2 cup, plus 6 tablespoons, olive oil

1/2 cup , plus 6 tablespoons , olive oil

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 thin lemon slices, seeds removed

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 peeled garlic clove, thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon finely minced rosemary leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon finely minced thyme leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 center-cut skinless, boneless fillet of salmon, about 2 pounds

1 center-cut skinless , boneless fillet of salmon , about 2 pounds

B-QTY B-COMMENT I-COMMENT O I-COMMENT B-UNIT O B-NAME O 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: Freshly ground pepper to taste

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


Input: 8 slices whole-wheat bread, sliced as thinly as possible

8 slices whole-wheat bread , sliced as thinly as possible

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Chervil sprigs for garnish, optional

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 2 1/2-pound chicken, split in half as for broiling

1 2$1/2-pound chicken , split in half as for broiling

B-COMMENT B-QTY 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: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 thin slivers of garlic

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


Input: 6 small sprigs fresh rosemary


Input: 6 small sprigs fresh thyme


Input: 1/3 cup creme fraiche or sour cream

O 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: 1/4 cup coarsely chopped walnuts


Input: 10 ounces Roquefort or blue cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: Juice of 1 big lemon

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


Input: 1 teaspoon cumin


Input: 1 medium red onion, peeled and sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Small handful of cilantro, with stems

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 jalapeño pepper, stemmed and seeded

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons vegetable or olive oil, or as needed

3 tablespoons vegetable or olive oil , or as needed

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 1/2 cups bread crumbs, preferably Japanese panko

1$1/2 cups bread crumbs , preferably Japanese panko

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon curry powder


Input: 1 tablespoon mayonnaise


Input: 1 heaping tablespoon grated fresh ginger

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 lightly beaten egg


Input: 1 red or yellow bell pepper, cored

B-QTY 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 NoPAREN


Input: 1/2 pound lump crab meat


Input: 1 cup peas, defrosted if frozen

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound fettuccine or other long pasta

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Crushed red pepper flakes to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Coarse salt to taste


Input: 1 cup chunked cooked lobster meat

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup coarsely chopped chorizo


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: Salt


Input: 1 tablespoon milk


Input: Coarsely ground black pepper


Input: 2 extra-large eggs


Input: Pinch sugar


Input: 1 small log of fresh goat cheese, about 4 ounces

1 small log of fresh goat cheese , about 4 ounces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons butter


Input: 1/2 Granny Smith apple, peeled and sliced 1/4-inch thick

1/2 Granny Smith apple , peeled and sliced 1/4-inch thick

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

NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Chopped cilantro leaves for garnish

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


Input: 4 cloves garlic, peeled


Input: Lime juice to taste


Input: 3 or 4 ancho chilies


Input: 1 cup hulled pumpkin seeds


Input: 1 celery stalk, trimmed and roughly chopped

1 celery stalk , trimmed and roughly chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium onion, peeled and roughly chopped

1 medium onion , peeled and roughly chopped

B-QTY B-COMMENT 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: Granulated sugar


Input: 1 whole chicken, about 3 pounds

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper


Input: 1 medium carrot, peeled and roughly chopped

1 medium carrot , peeled and roughly chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 8 large egg yolks


Input: 1 cup heavy cream


Input: 1 cup frozen guava puree (available at Hispanic markets), defrosted

1 cup frozen guava puree ( available at Hispanic markets ) , defrosted

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 NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

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


Input: 1 tablespoon melted butter


Input: 1 tablespoon olive oil


Input: 2 tablespoons chopped fresh thyme or 1 teaspoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon lemon juice


Input: 4 small ripe plum tomatoes, about 1 pound

4 small ripe plum tomatoes , about 1 pound

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup fresh fine bread crumbs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped parsley


Input: 1 tablespoon finely chopped garlic


Input: 4 tablespoons gin


Input: 4 tablespoons chopped fresh coriander (cilantro)

4 tablespoons chopped fresh coriander ( cilantro )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 8 quail, boned except for the wings, thighs and legs

8 quail , boned except for the wings , thighs and legs

B-QTY 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

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


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup chopped apple cut in small cubes

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: 1/8 teaspoon cinnamon


Input: 1/4 teaspoon cumin


Input: 1/4 cup couscous


Input: 3/4 cup golden raisins


Input: 1/2 cup chopped onion


Input: 12 cloves garlic, smashed and peeled

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

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Input: 1/2 cup olive oil


Input: 1/2 teaspoon kosher salt


Input: 1 2-pound striped bass


Input: 1/2 cup fresh or canned chicken broth

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

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Input: 1/4 pound bulk sausage meat


Input: Large pinch kosher salt


Input: 2 tablespoons sesame oil


Input: 1/2 teaspoon sesame seeds


Input: 2 scallions, trimmed and halved

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon sugar, or to taste (optional)

1/2 teaspoon sugar , or to taste ( optional )

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

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Input: 1/2 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon minced garlic


Input: 1 sprig thyme


Input: 1 scallion, trimmed


Input: 1 Scotch bonnet pepper, stem removed

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

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Input: 1 cup sherry, optional


Input: 4 baby red snappers, 3/4 to 1 pound each, cleaned, scaled, rinsed and patted dry

4 baby red snappers , 3/4 to 1 pound each , cleaned , scaled , rinsed and patted dry

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

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Input: 2 1/2 tablespoons sugar


Input: 2 tablespoons honey


Input: 2 tablespoons rice wine or sherry

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

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Input: 1/4 teaspoon salt


Input: 1 pound pork tenderloin


Input: 2 short ribs beef with bone (14 ounces each) or 2 9-ounce rib-eye steaks, sliced into very thin strips

2 short ribs beef with bone ( 14 ounces each ) or 2 9-ounce rib-eye steaks , sliced into very thin strips

B-QTY I-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-QTY 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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon rice wine (sake)

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

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Input: 2 tablespoons minced pineapple


Input: 1/4 medium-size onion, chopped

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


Input: 2 tablespoons minced pear


Input: 1 tablespoon clear honey


Input: 3 tablespoons soy sauce


Input: 1 4-ounce piece ginger


Input: 1 medium-size papaya, peeled and pureed

1 medium-size papaya , peeled and pureed

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

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Input: 2 cups water


Input: 1 medium-size onion, peeled and coarsely chopped

1 medium-size onion , peeled and coarsely chopped

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

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Input: 1 tablespoon chili powder


Input: 1 tablespoon salt


Input: 1 tablespoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 slabs pork spareribs (about 6 pounds)

2 slabs pork spareribs ( about 6 pounds )

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

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Input: 1 tablespoon crushed red pepper


Input: 2 cups distilled white vinegar


Input: 2 large lemons


Input: 1 rib celery, chopped fine

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

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Input: 1 medium-size green pepper, chopped fine

1 medium-size green pepper , chopped fine

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

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Input: 1/2 large onion, chopped fine

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup hot sauce, preferably Red Devil

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

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Input: 2 cups tomato puree


Input: 1 1/2 cups sugar


Input: 3/4 cup Jamaican jerk sauce (see note)

3/4 cup Jamaican jerk sauce ( see note )

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

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Input: 1/4 cup cider vinegar


Input: 1 tablespoon salt


Input: 1 tablespoon freshly ground black pepper

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

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Input: 1 medium-size onion, peeled and quartered

1 medium-size onion , peeled and quartered

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

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Input: 2 tablespoons corn oil


Input: 2 1/2 quarts barbecue sauce (see Step 1)

2$1/2 quarts barbecue sauce ( see Step 1 )

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

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Input: 5 pounds chicken pieces


Input: 2 tablespoons dry mustard


Input: 2 tablespoons salt


Input: Juice and rinds of 1 1/2 lemons

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

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Input: 6 cups ketchup


Input: 1 1/2 cups red-wine vinegar


Input: 9 tablespoons Worcestershire sauce


Input: 3/4 cup brown sugar


Input: 1 1/2 teaspoons cayenne pepper


Input: 3 medium-size onions, diced

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


Input: 6 tablespoons oil


Input: 6 tablespoons butter


Input: 1 tablespoon bourbon


Input: 2 tablespoons marmalade or other fruit preserves

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

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Input: 2 garlic cloves, chopped


Input: 1 slab, 2 1/2 to 3 pounds, pork spareribs

1 slab , 2$1/2 to 3 pounds , pork spareribs

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

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Input: 2 tablespoons freshly ground black pepper

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

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Input: 3/4 cup barbecue sauce


Input: 2 tablespoons salt


Input: 2 tablespoons crushed red pepper


Input: 2 1/2 cups loosely packed basil leaves

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

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Input: 1 quart white vinegar


Input: 1/2 cup loosely packed Italian parsley leaves

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

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Input: 1 2-pound red snapper


Input: 3 tablespoons fresh lime juice


Input: 1/4 cup cilantro leaves, stems reserved with the root end trimmed

1/4 cup cilantro leaves , stems reserved with the root end trimmed

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

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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 jalapeno pepper, stemmed, seeded and sliced across into thin rings

1 jalapeno pepper , stemmed , seeded and sliced across into thin rings

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

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Input: 4 nickel-size slices of peeled fresh ginger

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

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Input: 6 small new potatoes, cut in half

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

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Input: 1 2-pound coho salmon


Input: 1/2 teaspoon kosher salt


Input: 2 tablespoons chopped dill


Input: 1/2 pound string beans, trimmed and cut into 1-inch lengths

1/2 pound string beans , trimmed and cut into 1-inch lengths

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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Input: 1/2 cup heavy cream


Input: 2 teaspoons cornstarch


Input: 1 pound trenette or linguine


Input: 2 medium potatoes, about 1/2 pound, peeled and cut into 1/2-inch cubes

2 medium potatoes , about 1/2 pound , peeled and cut into 1/2-inch cubes

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

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Input: 2 tablespoons pine nuts


Input: Salt to taste


Input: 1/2 cup grated pecorino romano or other hard sheep's-milk cheese, or Parmesan

1/2 cup grated pecorino romano or other hard sheep's-milk cheese , or Parmesan

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

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Input: 1/2 cup extra virgin olive oil, or more

1/2 cup extra virgin olive oil , or more

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

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Input: 2 cloves garlic, peeled


Input: 2 cups basil leaves


Input: 1 tablespoon celery salt


Input: 2 tablespoons coarse ground black pepper

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

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Input: 1 tablespoon granulated garlic


Input: 1/4 cup frozen orange juice concentrate, undiluted

1/4 cup frozen orange juice concentrate , undiluted

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

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Input: 1/2 cup Worcestershire sauce


Input: 2 cups dark brown sugar


Input: 1/2 cup strong brewed coffee


Input: 1 32-ounce bottle of ketchup


Input: 8 pounds pork spareribs


Input: 1 tablespoon onion powder


Input: 1 tablespoon chili powder


Input: 1/2 teaspoon onion powder


Input: 3 tablespoons paprika


Input: 2 tablespoons granulated garlic


Input: 2 cups sugar


Input: 1 teaspoon liquid smoke (optional)

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

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Input: 1 teaspoon salt


Input: 1 teaspoon garlic powder


Input: 1 teaspoon chili powder


Input: 1 teaspoon ground black pepper


Input: 1 tablespoon dry mustard


Input: 1 tablespoon onion powder


Input: 1 3- to 4-pound brisket, top cut, fat trimmed

1 3- to 4-pound brisket , top cut , fat trimmed

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

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Input: 1 cup tomato sauce


Input: 1 cup ketchup


Input: 1/2 cup strong brewed coffee


Input: 1/2 cup molasses


Input: 1/2 cup apple-cider vinegar


Input: 1/2 cup Worcestershire sauce


Input: 1 tablespoon hot sauce


Input: 2 tablespoons coarse ground black pepper

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

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Input: 1 tablespoon salt


Input: 1 tablespoon sugar


Input: 2 1/2 tablespoons chili powder


Input: 2 tablespoons garlic powder


Input: 1 1/2 cups coarsely grated Parmigiano Reggiano

1$1/2 cups coarsely grated Parmigiano Reggiano

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

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Input: Bechamel sauce (recipe below)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup tight-packed chopped basil


Input: 3/4 pound fresh or dried lasagna

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

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Input: 12 ounces reduced-fat ricotta


Input: Salt and freshly ground black pepper

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

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Input: 3 large cloves garlic, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 1 9-ounce package frozen artichoke hearts or 5 leftover cooked artichoke hearts, quartered

1 9-ounce package frozen artichoke hearts or 5 leftover cooked artichoke hearts , quartered

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

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Input: 1 teaspoon confectioners' sugar


Input: 2 1/2 pounds leftover crudites: bell peppers, zucchini, broccoli, carrots

2$1/2 pounds leftover crudites: bell peppers , zucchini , broccoli , carrots

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

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Input: 1 finely diced onion


Input: 1 cup golden raisins


Input: 4 eggs


Input: 3 cups half-and-half


Input: 6 cups diced iceberg lettuce


Input: 3 tablespoons red-wine vinegar


Input: Thin slices ( 1/4 inch) bread, preferably from a crusty country loaf, lightly toasted, enough to cover the bottom of a 6-cup gratin dish

Thin slices ( 1/4 inch ) bread , preferably from a crusty country loaf , lightly toasted , enough to cover the bottom of a 6-cup gratin dish

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

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


Input: 1/2 cup sugar


Input: 2 teaspoons vanilla extract


Input: 4 cloves garlic, peeled, crushed and chopped (about 1 tablespoon)

4 cloves garlic , peeled , crushed and chopped ( about 1 tablespoon )

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

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Input: 3 tablespoons coarsely chopped parsley, preferably the flat-leaf variety

3 tablespoons coarsely chopped parsley , preferably the flat-leaf variety

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

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Input: 3/4 teaspoons salt


Input: 1 1/2 tablespoons unsalted butter


Input: 5 tablespoons corn oil


Input: 3/4 teaspoon freshly ground black pepper

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

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Input: 1 cup sliced celery


Input: 1 green pepper, seeded and cut into 1/2-inch pieces (about 1 1/2 cups)

1 green pepper , seeded and cut into 1/2-inch pieces ( about 1$1/2 cups )

B-QTY 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

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


Input: 1/2 cup fresh lemon juice


Input: 1/3 cup packed mint leaves


Input: 1/4 cup kosher salt, plus more as needed

1/4 cup kosher salt , plus more as needed

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

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Input: Freshly ground black pepper


Input: 1 8-to-10 pound leg of American lamb, boned and butterflied

1 8-to-10 pound leg of American lamb , boned and butterflied

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

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Input: 1/2 loaf French bread, cut into 1/2 -inch thick slices

1/2 loaf French bread , cut into 1/2 -inch thick slices

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

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Input: 2 quarts water


Input: 3/4 pound fish fillets (cod, pollack or another variety of fresh white fish), cut into 1-inch pieces

3/4 pound fish fillets ( cod , pollack or another variety of fresh white fish ) , cut into 1-inch pieces

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

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Input: 12 whole chicken livers


Input: 1/4 teaspoon cayenne pepper


Input: 1 tablespoon file powder


Input: 1 jalapeno pepper, seeded and chopped fine (about 1 tablespoon)

1 jalapeno pepper , seeded and chopped fine ( about 1 tablespoon )

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

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Input: 2 teaspoons salt


Input: 1 teaspoon dried thyme


Input: 1/2 pound okra, ends trimmed, cut into 1 1/2-inch-long rounds

1/2 pound okra , ends trimmed , cut into 1$1/2-inch-long rounds

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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Input: 5 cloves garlic, peeled, crushed and chopped (about 1 tablespoon)

5 cloves garlic , peeled , crushed and chopped ( about 1 tablespoon )

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

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


Input: 2 tomatoes, cut into 1-inch pieces

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

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Input: About 7 scallions, damaged leaves removed and discarded; cut into 1/2-inch pieces (about 1 1/2 cups), both white and green parts

About 7 scallions , damaged leaves removed and discarded; cut into 1/2-inch pieces ( about 1$1/2 cups ) , both white and green parts

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

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Input: 1/4 cup canola oil


Input: 1/3 cup flour


Input: 2 onions, peeled and sliced (about 2 1/2 cups)

2 onions , peeled and sliced ( about 2$1/2 cups )

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: 1/2 cup long-grain rice


Input: 1/2 pound (about 26) small peeled fresh or frozen shrimp

1/2 pound ( about 26 ) small peeled fresh or frozen shrimp

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

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Input: 1/4 cup plus 1 tablespoon extra-virgin olive oil

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Input: 1 1/2 teaspoons ground coriander


Input: 1 head garlic, peeled


Input: 1 tablespoon smoked sweet Spanish paprika

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Input: 1 1/2 teaspoons ground cumin


Input: 1 to 2 quarts canola oil

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Input: Leg of Lamb


Input: 1 cup whole plain yogurt


Input: 1 to 2 quarts canola oil

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Input: 2 tablespoons white sesame seeds


Input: 1 teaspoon baking soda


Input: 2 tablespoons finely chopped cilantro


Input: 2 tablespoons finely chopped parsley


Input: 2 tablespoons finely chopped mint


Input: 1 tablespoon kosher salt


Input: 2 tablespoons whole coriander seed


Input: 3 cloves garlic, peeled


Input: 2 tablespoons whole cumin seed


Input: 3 medium yellow onions, roughly chopped

3 medium yellow onions , roughly chopped

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Input: Few shakes salt


Input: 1/2 cup bulgur


Input: 1/8 to 1/4 teaspoon hot pepper flakes

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Input: Pan spray


Input: 1 pound fresh loose spinach or 10 ounces fresh packaged spinach

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

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Input: 1 large clove garlic


Input: 8 medium French, Italian or Greek black olives

8 medium French , Italian or Greek black olives

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

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Input: 1/2 cup fresh orange juice


Input: Freshly ground pepper to taste

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


Input: Fresh or frozen ginger to yield 1 tablespoon coarsely grated

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

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Input: 1 tablespoon tomato paste


Input: 1/3 cup dried cherries


Input: 1 cup whole wheat couscous


Input: 1 lemon


Input: 1 large orange


Input: 8 ounces boneless leg of lamb

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Input: 1 teaspoon olive oil


Input: 8 ounces assorted wild or plain white mushrooms

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

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

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

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Input: 1 egg


Input: Zest of 1 lemon


Input: 1 stick unsalted butter, softened

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Input: 1/4 cup plus 1 tablespoon sugar

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Input: 1 stick cold unsalted butter, cut into chunks

1 stick cold unsalted butter , cut into chunks

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Input: 6 to 10 anchovies (optional)

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

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Input: About 12 good pitted black olives, cut in half (optional)

About 12 good pitted black olives , cut in half ( optional )

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Input: Pinch salt


Input: 2 cups flour, plus more for sprinkling

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

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Input: 1 teaspoon instant or rapid-rise yeast

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

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Input: 6 to 8 thin slices of tomato (optional)

6 to 8 thin slices of tomato ( optional )

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Input: 3 tablespoons olive oil


Input: 1 1/2 pounds onions, peeled and thinly sliced

1$1/2 pounds onions , peeled and thinly sliced

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

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Input: Salt and freshly ground black pepper to taste

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

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Input: 1 teaspoon fresh thyme leaves, or 1/2 teaspoon ground thyme

1 teaspoon fresh thyme leaves , or 1/2 teaspoon ground thyme

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

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Input: 1/3 to 1/2 cup minced onions

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

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Input: 1/3 to 1/2 cup minced bacon

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper to taste

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

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Input: Flour for sprinkling dough


Input: Dough for 1 pizza (see recipe)

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

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Input: 2 teaspoons salt


Input: 1 cup fromage blanc or creme fraiche, or 3/4 cup sour cream thinned with 1/3 cup milk

1 cup fromage blanc or creme fraiche , or 3/4 cup sour cream thinned with 1/3 cup milk

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

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Input: Oil for baking sheet


Input: Flour for sprinkling over dough

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


Input: Dough for 1 tart (see recipe)

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

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Input: 2 tablespoons plus 1 teaspoon olive oil

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Input: 1 3 1/2-ounce button fresh, soft goat cheese

1 3$1/2-ounce button fresh , soft goat cheese

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

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Input: 1/2 pound Swiss or ruby chard leaves (reserve stems), washed, dried and roughly chopped (about 8 cups)

1/2 pound Swiss or ruby chard leaves ( reserve stems ) , washed , dried and roughly chopped ( about 8 cups )

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

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Input: 3 cups (about 14 ounces) all-purpose or bread flour, plus more as needed

3 cups ( about 14 ounces ) all-purpose or bread flour , plus more as needed

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

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Input: 1 teaspoon instant or rapid-rise yeast

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

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Input: 1 teaspoon milk or cream


Input: 1 large egg


Input: Freshly ground black pepper to taste

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

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Input: 1/4 pound prosciutto


Input: 1/4 teaspoon kosher salt


Input: 1 teaspoon canola oil, plus extra to oil 10-inch pastry ring

1 teaspoon canola oil , plus extra to oil 10-inch pastry ring

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

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Input: 1 1/4 cups flour, plus extra for rolling out dough

1$1/4 cups flour , plus extra for rolling out dough

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

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Input: 2 large eggs


Input: 1/4 cup rice, cooked 8 minutes until barely firm

1/4 cup rice , cooked 8 minutes until barely firm

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

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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 1/4-ounce package active dry yeast

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


Input: 1 teaspoon olive oil


Input: 1 cup pulp from a large tomato, peeled, seeded and chopped, or canned whole tomatoes, drained, squeezed and roughly chopped

1 cup pulp from a large tomato , peeled , seeded and chopped , or canned whole tomatoes , drained , squeezed and roughly chopped

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

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Input: 1 large egg


Input: 1/2 teaspoon kosher salt


Input: 1/4 cup raisins


Input: 2 cloves garlic, smashed and peeled

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

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Input: 1 tablespoon fennel seeds


Input: 1 2-ounce can flat anchovy fillets, rinsed

1 2-ounce can flat anchovy fillets , rinsed

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

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Input: 1 teaspoon kosher salt


Input: 3/4 teaspoon kosher salt


Input: 8 grinds fresh black pepper


Input: 1/2 cup grated Gruyere cheese


Input: 1 teaspoon butter to grease pan

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

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Input: 1 pound ruby chard stems (leaves reserved), trimmed and cut across into 3/4-inch pieces (about 4 cups)

1 pound ruby chard stems ( leaves reserved ) , trimmed and cut across into 3/4-inch pieces ( about 4 cups )

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 I-COMMENT I-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT O

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


Input: 3 large eggs


Input: 1 pound white chard stems, trimmed and cut in 3/4-inch pieces (4 cups)

1 pound white chard stems , trimmed and cut in 3/4-inch pieces ( 4 cups )

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 I-COMMENT I-COMMENT I-COMMENT

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Input: 1 1/2 cups heavy cream


Input: Freshly ground pepper to taste

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


Input: 2 cups apple cider, approximately

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Input: Fine sea salt to taste

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


Input: 1 cup chopped onion


Input: 1 clove garlic, peeled and minced

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Input: 1 cup vegetable or chicken stock

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

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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 butternut squash, about 1 1/2 pounds

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

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Input: 1 tablespoon finely minced flat-leaf parsley

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Input: 2 heads frisee, rinsed, dried, cored and torn in pieces

2 heads frisee , rinsed , dried , cored and torn in pieces

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Input: 1 bunch arugula or watercress, rinsed, dried and heavy stems removed

1 bunch arugula or watercress , rinsed , dried and heavy stems removed

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Input: Salt and freshly ground black pepper

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

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Input: 1 shallot, sliced thin


Input: 3 cloves garlic


Input: 2 bay leaves


Input: Several sprigs fresh thyme


Input: 3 1/2 to 4 1/2 cups extra virgin olive oil

3$1/2 to 4$1/2 cups extra virgin olive oil

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Input: 1/4 pound slab bacon, diced

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Input: 8 thin slices baguette, lightly toasted

8 thin slices baguette , lightly toasted

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Input: 5 tablespoons red wine vinegar


Input: 2 teaspoons orange flower water


Input: 4 chicken thighs


Input: 2 tablespoons chopped toasted unsalted pistachio nuts

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

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Input: 2 teaspoons grated orange zest


Input: 2 cups plain toasted bread cubes

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

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Input: Lemon wedges


Input: Plain yogurt


Input: 1 pound dried apricots


Input: 4 cups water (approximately)

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Input: 3/4 cups sugar (approximately)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


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

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Input: Juice of 1/2 lemon


Input: 1 cup heavy cream


Input: Salt to taste


Input: 1/2 tablespoon finely chopped mint


Input: 9 cups chicken or vegetable stock or water

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

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Input: 1/4 teaspoon cayenne pepper, or to taste

1/4 teaspoon cayenne pepper , or to taste

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

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Input: 2 tablespoons butter


Input: 1 tablespoon finely chopped fresh ginger

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely chopped shallots


Input: 2 teaspoons finely chopped garlic


Input: 2 tablespoons sweet paprika


Input: 1/2 cup peeled, finely diced tomato

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

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Input: 2 tablespoons tomato paste


Input: 1 cup onions, finely chopped

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

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Input: 1/4 cup olive oil


Input: 1/4 cup long-grain rice


Input: 2 cups red lentils


Input: 4 tablespoons chopped fresh basil


Input: Freshly ground pepper to taste

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


Input: 1/4 cup grated Parmesan cheese


Input: 1/8 teaspoon hot pepper flakes


Input: 4 tablespoons chopped fresh basil or Italian parsley

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

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Input: Salt to taste


Input: 1/2 pound penne pasta


Input: 2 teaspoons chopped fresh rosemary or 1 teaspoon dried

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Input: 1/2 cup dry white wine


Input: 1 bay leaf


Input: 2 cups crushed canned tomatoes


Input: 1 cup chopped onions


Input: 1/4 pound mushrooms, sliced


Input: 1 large green pepper, cored, seeded and cut into 1-inch pieces

1 large green pepper , cored , seeded and cut into 1-inch pieces

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

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Input: 4 sweet or hot Italian sausages, 1 pound

4 sweet or hot Italian sausages , 1 pound

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Input: 2 tablespoons vegetable oil


Input: 4 teaspoons chopped parsley


Input: Salt and freshly ground pepper to taste

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Input: 1 teaspoon plus 1 tablespoon chopped garlic

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Input: 1/8 teaspoon freshly grated nutmeg


Input: 1/8 teaspoon ground cumin


Input: 1/4 cup fresh or canned chicken broth

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Input: 1 egg


Input: 3/4 pound ground turkey, chicken, beef, pork or veal or any combination

3/4 pound ground turkey , chicken , beef , pork or veal or any combination

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Input: 1/4 cup grated Parmesan cheese


Input: 1/2 cup fresh bread crumbs


Input: 1 1/2 teaspoons chaat masala, available at Indian markets, more to taste

1$1/2 teaspoons chaat masala , available at Indian markets , more to taste

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Input: 1/2 teaspoon salt, more to taste

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Input: Juice of 1 lemon, more to taste

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Input: 1/4 cup chopped fresh cilantro leaves

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Input: 2 to 3 tomatoes, cored, seeded and thinly sliced

2 to 3 tomatoes , cored , seeded and thinly sliced

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Input: 1/2 small red onion, thinly sliced

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Input: 2 pounds okra, stemmed and quartered lengthwise

2 pounds okra , stemmed and quartered lengthwise

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Input: Canola oil for frying


Input: 1 bunch flat-leaf parsley, finely chopped, about 1 cup

1 bunch flat-leaf parsley , finely chopped , about 1 cup

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Input: 1 tablespoon lemon juice


Input: 1 tablespoon sugar


Input: Salt and pepper


Input: 1/2 avocado


Input: 1 small handful chives


Input: 1 small handful cilantro


Input: 1 small handful parsley


Input: 1/4 cup vodka


Input: 2 cucumbers, peeled and chopped

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Input: 2 green bell peppers, seeded, cored and chopped

2 green bell peppers , seeded , cored and chopped

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Input: 1/4 cup pine nuts, lightly toasted

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Input: Pepper


Input: 2 cups walnuts, coarsely chopped

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Input: 1/2 teaspoon cayenne, or more to taste

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Input: 1 teaspoon ground allspice


Input: 2 teaspoons ground coriander


Input: 2 teaspoons ground cumin


Input: 6 tablespoons tomato paste


Input: Juice of 2 lemons, or to taste

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Input: 6 tablespoons pomegranate molasses, available at Middle Eastern markets

6 tablespoons pomegranate molasses , available at Middle Eastern markets

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Input: 3/4 cup olive oil


Input: Salt


Input: 2 3/4 cups bulgur, preferably coarse-ground

2$3/4 cups bulgur , preferably coarse-ground

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Input: 1 bunch scallions, trimmed


Input: 2 tablespoons white wine vinegar


Input: 1 tablespoon sherry vinegar


Input: 4 tomatillos, chopped


Input: 1 stalk lemon grass, peeled and coarsely chopped

1 stalk lemon grass , peeled and coarsely chopped

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Input: 2 1/2 pounds ripe plum or grape tomatoes, coarsely chopped

2$1/2 pounds ripe plum or grape tomatoes , coarsely chopped

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Input: 1 teaspoon finely grated lime zest

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Input: 2 tablespoons roasted peanuts


Input: 2 tablespoons chopped cilantro


Input: 1/3 cup torn fresh basil leaves, preferably Asian basil

1/3 cup torn fresh basil leaves , preferably Asian basil

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Input: 1 teaspoon fish sauce


Input: 1 large or 2 small green mangoes (about 1 1/2 pounds), peeled and thinly sliced, available in Asian markets

1 large or 2 small green mangoes ( about 1$1/2 pounds ) , peeled and thinly sliced , available in Asian markets

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Input: 2 teaspoons soy sauce


Input: 1 teaspoon salt


Input: 1/2 teaspoon freshly ground black pepper

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