Input: 1/2 large head cauliflower, coarsely chopped, to make 4 cups

1/2 large head cauliflower , coarsely chopped , to make 4 cups

B-QTY O 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: 1 medium baking potato, peeled and cut into 1/2-inch cubes

1 medium baking potato , peeled and cut into 1/2-inch cubes

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

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Input: 1 teaspoon celery seeds


Input: 2 medium celery roots, peeled and cut into 1/2-inch cubes

2 medium celery roots , peeled and cut into 1/2-inch cubes

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: 2 teaspoons ground cumin


Input: 1 tablespoon lightly toasted coriander seeds, finely crushed

1 tablespoon lightly toasted coriander seeds , finely crushed

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

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Input: 2 tablespoons unsalted butter


Input: 1 medium onion, minced

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


Input: 6 tablespoons vegetable oil


Input: 4 tablespoons chopped fresh tarragon


Input: 4 tablespoons white-wine vinegar


Input: 6 tablespoons walnut oil


Input: 1/2 fennel bulb, trimmed and minced

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

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Input: 1 small bunch arugula, washed well and shredded

1 small bunch arugula , washed well and shredded

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

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Input: 4 teaspoons salt (plus 1 teaspoon if serving cold)

4 teaspoons salt ( plus 1 teaspoon if serving cold )

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

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Input: 10 medium radishes, minced

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


Input: 1/2 pound seedless green grapes, minced

1/2 pound seedless green grapes , minced

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

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Input: 1 medium Granny Smith apple, peeled, cored and minced

1 medium Granny Smith apple , peeled , cored and minced

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

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Input: 1 medium cantaloupe, seeded, peeled and minced

1 medium cantaloupe , seeded , peeled and minced

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

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Input: 5 large celery stalks, minced, leaves reserved

5 large celery stalks , minced , leaves reserved

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

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Input: 8 ounces sharp white Cheddar cheese, grated

8 ounces sharp white Cheddar cheese , grated

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

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Input: 2 tablespoons plus 1 teaspoon unsalted butter, softened

2 tablespoons plus 1 teaspoon unsalted butter , softened

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

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Input: 18 slices 2- or 3-day-old white bread

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

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Input: 1 recipe spicy cold braised celery, made by cutting celery stalks across into 1/8-inch slices and omitting the cilantro

1 recipe spicy cold braised celery , made by cutting celery stalks across into 1/8-inch slices and omitting the cilantro

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

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

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Input: 1/2 teaspoon freshly ground black pepper

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

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Input: 5 eggs, lightly beaten


Input: 1 teaspoon salt


Input: 1 tablespoon chopped fresh thyme


Input: 2 teaspoons chopped fresh sage


Input: 1 1/2 cups ricotta cheese


Input: 2 tablespoons grated Parmesan cheese


Input: 3 2/3 cups milk


Input: 1/4 teaspoon chili-pepper flakes


Input: 2 tablespoons lemon juice


Input: 2 teaspoons salt


Input: 1 small bunch fresh cilantro


Input: 1/2 cup heavy cream


Input: Freshly ground pepper to taste

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


Input: 1/8 teaspoon freshly grated nutmeg


Input: Pinch of cayenne


Input: 8 stalks celery, cut crosswise on a diagonal into thirds, leaves reserved

8 stalks celery , cut crosswise on a diagonal into thirds , leaves reserved

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: 1 tablespoon unsalted butter


Input: 6 scallions, chopped


Input: 3 cups chicken broth


Input: 2 tablespoons coriander seeds, finely crushed

2 tablespoons coriander seeds , finely crushed

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

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Input: 1 tablespoon celery seeds, crushed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 eggs


Input: 1 cup milk


Input: 2 tablespoons butter at room temperature

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

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Input: 1 or 2 heads very green, unblemished broccoli, about 1 1/4 pounds

1 or 2 heads very green , unblemished broccoli , about 1$1/4 pounds

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

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Input: Salt to taste if desired

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


Input: 4 teaspoons freshly squeezed lemon juice

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

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Input: 1/4 cup finely chopped chives or parsley

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

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Input: 4 tablespoons finely chopped shallots


Input: 1/4 cup dry white wine


Input: 1 cup fish broth or bottled clam juice

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

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Input: Salt


Input: 8 ounces shredded Monterey Jack cheese

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

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Input: 2 avocados, peeled and cut into 1/2-inch dice

2 avocados , peeled and cut into 1/2-inch dice

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

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Input: 1/2 cup finely sliced cilantro leaves

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

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Input: 4 skinless, boneless fillets of scrod, about 1 1/4 pounds (see note)

4 skinless , boneless fillets of scrod , about 1$1/4 pounds ( see note )

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


Input: 9 tablespoons butter


Input: Freshly ground pepper to taste

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


Input: 3 leeks, about 1 1/2 pounds

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste if desired

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


Input: 4 to 6 tablespoons fresh lime juice, as needed, plus 4 to 6 slices of lime, for garnish

4 to 6 tablespoons fresh lime juice , as needed , plus 4 to 6 slices of lime , for garnish

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

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

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


Input: 1 pound chicken breast, cut into 3/4 inch dice

1 pound chicken breast , cut into 3/4 inch dice

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

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Input: 5 whole cloves


Input: 8 cups chicken stock


Input: 2 teaspoons dried Mexican oregano


Input: 1 8- to 9-inch stick Mexican cinnamon, broken into pieces

1 8- to 9-inch stick Mexican cinnamon , broken into pieces

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

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Input: 8 ounces corn tortillas (preferably a mixture of red, white and blue), cut into 1-inch strips

8 ounces corn tortillas ( preferably a mixture of red , white and blue ) , cut into 1-inch strips

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 I-NAME I-NAME I-NAME

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

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


Input: 80 littleneck clams, scrubbed

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


Input: Vegetable oil for frying


Input: 1/2 cup packed spinach leaves


Input: 1 tablespoon honey


Input: 1 serrano or jalapeno pepper, coarsely chopped

1 serrano or jalapeno pepper , coarsely chopped

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

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Input: 1 14-ounce can unsweetened coconut milk

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup dry white wine


Input: 2 cups clam juice


Input: 6 cloves garlic, coarsely chopped

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

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Input: 2 tablespoons peeled and coarsely chopped ginger

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 large red onion, coarsely chopped

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

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Input: 2 tablespoons olive oil, more for brushing

2 tablespoons olive oil , more for brushing

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

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Input: Kosher salt


Input: 8 cups water


Input: Salt to taste, if desired

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

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Input: 1/4 pound penne or ziti


Input: 1 tablespoon butter


Input: 2 poblano peppers


Input: 4 anchovy fillets, finely minced

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

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Input: 4 very thin slices Gruyere or Swiss cheese, about 2 ounces

4 very thin slices Gruyere or Swiss cheese , about 2 ounces

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

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Input: 1 1/2 pounds rabe


Input: 1/4 cup olive oil


Input: 1 teaspoon finely minced garlic


Input: 1/8 teaspoon dried hot red pepper flakes

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

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Input: 4 very thin slices prosciutto, about 2 ounces

4 very thin slices prosciutto , about 2 ounces

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

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Input: 1 tablespoon finely chopped shallots


Input: 1/4 cup dry Marsala or sherry wine

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

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Input: 2 tablespoons butter


Input: 2 tablespoons olive oil


Input: Freshly ground pepper to taste

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


Input: 2 tablespoons flour


Input: 1 small red onion to yield 1/4 cup finely chopped

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

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Input: 1 teaspoon curry powder


Input: 2 large, slightly underripe bananas

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup no-salt-added chicken stock


Input: 2 tablespoons currants


Input: 4 turkey breast ''steaks'' sometimes referred to as turkey breast tenderloin steaks, about 1 1/4 pounds

4 turkey breast ''steaks'' sometimes referred to as turkey breast tenderloin steaks , about 1$1/4 pounds

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

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN 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: 1/4 teaspoon salt


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon olive oil


Input: 2 tablespoons defrosted orange juice concentrate

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces whole red bell pepper or 7 ounces chopped ready-cut red bell pepper

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

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

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


Input: 10 sprigs cilantro to yield 2 tablespoons chopped

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

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Input: 1 small red onion to yield 1/4 cup chopped

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

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Input: 2 tablespoons orange juice


Input: 1 tablespoon maple syrup


Input: 1 or 2 sprigs fresh tarragon to yield 2 teaspoons tarragon leaves

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

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

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


Input: 2 cups frozen corn kernels


Input: 1 teaspoon water


Input: 1/2 teaspoon cumin


Input: 1/2 jalapeno pepper


Input: 8 ounces skinless, boneless chicken breast

8 ounces skinless , boneless chicken breast

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 teaspoon vanilla extract, optional

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup heavy cream


Input: 1/2 cup sugar, or to taste

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

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Input: 1 pint strawberries


Input: 1 lemon, juiced


Input: 1/2 cup chopped cilantro


Input: 1/2 cup milk


Input: 1/2 cup coconut milk


Input: 1/4 cup sliced scallions


Input: 1 cup plain whole milk yogurt

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 teaspoon turmeric


Input: 1 1-inch piece cinnamon stick


Input: 1 1/2 teaspoons sea salt


Input: 1 1/2 pounds lamb (from the leg or shoulder), cut into 1/2-inch cubes

1$1/2 pounds lamb ( from the leg or shoulder ) , cut into 1/2-inch cubes

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 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 YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cloves garlic, chopped


Input: 1 1/2 tablespoons minced ginger


Input: 2 tablespoons peanut or olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large Spanish onion, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 peppercorns


Input: 1 tablespoon cumin seeds


Input: 1 tablespoon coriander seeds


Input: 1 bay leaf


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: 2 tablespoons butter


Input: 4 tablespoons chopped onions


Input: 1/4 cup pine nuts


Input: 1 cup converted rice


Input: 1 1/2 cups water


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

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: 2 ounces Jim Beam bourbon


Input: 1/4 inch piece of ginger

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


Input: 6 ounces ginger-infused apple cider


Input: Sprigs of fresh coriander for garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped fresh coriander leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large cloves garlic, finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small slender hot green chili, seeded and sliced thin

1 small slender hot green chili , seeded and sliced thin

B-QTY B-COMMENT I-COMMENT B-NAME I-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: 1 tablespoon finely chopped shallot


Input: 1/2 teaspoon sugar


Input: 1 teaspoon anchovy paste


Input: 1/3 cup fresh lime juice


Input: 1 cup diced seeded ripe tomato

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium eggplant, about 1 1/4 pounds

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

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Input: 1 pound medium shrimps, peeled and deveined

1 pound medium shrimps , peeled and deveined

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

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Input: 2 tablespoons Thai fish sauce


Input: 4 cups steamed basmati, jasmine or long-grain rice

4 cups steamed basmati , jasmine or long-grain rice

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

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Input: 4 cups steamed basmati, jasmine or long-grain rice

4 cups steamed basmati , jasmine or long-grain rice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup finely slivered fresh basil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon fresh lime juice


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

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

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

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Input: 1 tablespoon minced garlic


Input: 4 1/2 tablespoons Thai fish sauce


Input: 1 teaspoon crushed black peppercorns


Input: 3 tablespoons minced fresh ginger


Input: 3 tablespoons dark brown sugar


Input: 1 tablespoon thinly sliced fresh green chili

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

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Input: 2 tablespoons chopped fresh mint leaves

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

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Input: 2 tablespoons chopped scallions


Input: 1/4 cup fresh lime juice


Input: 1 teaspoon hot red pepper flakes

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

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Input: 2 tablespoons sliced shallots


Input: 1/8 teaspoon freshly grated nutmeg


Input: 2 tablespoons dried lemon grass


Input: 1 pound medium shrimps, peeled, deveined and halved lengthwise

1 pound medium shrimps , peeled , deveined and halved lengthwise

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


Input: 2 tablespoons Thai fish sauce


Input: Freshly ground pepper to taste

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


Input: 2 tablespoons finely chopped parsley


Input: 2 tablespoons butter


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: 3 heads of fresh fennel


Input: 2 potatoes, about 3/4 pound

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

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Input: Juice of half a lemon


Input: 2 cups bread crumbs


Input: 3 tablespoons, approximately, of corn, peanut or vegetable oil

3 tablespoons , approximately , of corn , peanut or vegetable oil

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

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


Input: 3 tablespoons butter


Input: 1/2 cup flour


Input: 1 egg


Input: 2 tablespoons cold water


Input: Freshly ground pepper to taste

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


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: 8 small flounder fillets, about 1 1/4 pounds

8 small flounder fillets , about 1$1/4 pounds

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

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Input: Freshly ground black pepper


Input: 1/4 teaspoon salt, optional


Input: Basil


Input: 1 1/4 pounds ripe field tomatoes


Input: 6 large Italian, French or Greek olives

6 large Italian , French or Greek olives

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

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Input: 2 teaspoons olive oil


Input: 6 ounces whole onion or 5 ounces chopped onion (ready-cut) (1 1/3 cups)

6 ounces whole onion or 5 ounces chopped onion ( ready-cut ) ( 1$1/3 cups )

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

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


Input: 1 cup long-grain rice


Input: 1/2 fresh, ripe pineapple

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


Input: 1 teaspoon brown sugar


Input: Freshly ground black pepper


Input: 8 ounces pork tenderloin


Input: 1/4 teaspoon hot red pepper flakes

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

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Input: 1 clove garlic


Input: 2 tablespoons rice vinegar or apple cider vinegar

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

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Input: 6 large cloves garlic, thinly sliced

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

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Input: 6 tablespoons olive oil


Input: 1 pound green beans, trimmed, cut on the slant into 2-inch lengths

1 pound green beans , trimmed , cut on the slant into 2-inch lengths

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

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


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

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

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: 6 cups water


Input: Kosher salt


Input: 2 pounds fresh or frozen sweet green peas

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

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Input: 3 cloves of garlic, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large onion, thinly sliced

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

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: 2 large bell peppers, cored and sliced into 1/4-inch pieces

2 large bell peppers , cored and sliced into 1/4-inch pieces

B-QTY B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 leafy sprig of parsley, coarsely chopped

1 leafy sprig of parsley , coarsely chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ounces lean slab bacon, rind removed and cut into 1/4-inch dice

4 ounces lean slab bacon , rind removed and cut into 1/4-inch dice

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

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

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


Input: 3 1/2 pounds chicken pieces


Input: 3 tablespoons confectioners' sugar


Input: 1/4 teaspoon cinnamon


Input: 3 tablespoons olive oil


Input: 1 teaspoon baking powder


Input: 1/2 teaspoon salt


Input: 1 teaspoon vanilla


Input: 1 1/4 cups cake flour


Input: 7 large eggs, at room temperature, separated

7 large eggs , at room temperature , separated

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

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Input: 1 cup granulated sugar


Input: 1 cinnamon stick


Input: 1 1/2 to 1 3/4 cups milk


Input: Pinch of salt


Input: 1 large onion, diced

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


Input: 3 cloves garlic, minced


Input: 1/2 cup hearty red wine


Input: 1 pound dry egg noodles


Input: 1 cup loosely packed parsley leaves for garnish

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

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Input: 1 garlic clove for garnish


Input: 5 egg yolks


Input: 6 tablespoons sugar


Input: 1/4 cup all-purpose flour


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: 4 lamb shanks, weighing 16 to 18 ounces each, trimmed of excess fat

4 lamb shanks , weighing 16 to 18 ounces each , trimmed of excess fat

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

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

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


Input: 2 teaspoons honey


Input: Salt


Input: 2 teaspoons butter


Input: 1/2 cup toasted pumpkin seeds


Input: 3/4 cup chicken stock or water, more as needed

3/4 cup chicken stock or water , more as needed

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

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Input: 1/3 cup verjus or orange juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup fresh carrot juice


Input: 1 small carrot, peeled and thinly sliced

1 small carrot , peeled and thinly sliced

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

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Input: 1/2 stalk celery, diced small

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

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Input: 1/2 small onion, thinly sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 fennel bulb (including stalks), thinly sliced

1/2 fennel bulb ( including stalks ) , thinly sliced

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

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Input: 1 whole clove


Input: 1 tablespoon hot red pepper flakes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons canola oil


Input: 2 1/2 tablespoons whole coriander seeds


Input: 1 3-inch cinnamon stick, broken into pieces

1 3-inch cinnamon stick , broken into pieces

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

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Input: 1/4 cup cider vinegar


Input: Salt to taste


Input: 1 teaspoon celery seed


Input: 3/4 cup milk


Input: 1 1/2 tablespoons butter


Input: 2 egg yolks


Input: Pinch of cayenne


Input: 1 1/2 tablespoons flour


Input: 1 teaspoon dry mustard


Input: 1 tablespoon sugar


Input: 4 medium sized Boston or bibb lettuce leaves, washed

4 medium sized Boston or bibb lettuce leaves , washed

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium to small head green cabbage

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

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Input: 1/2 teaspoon salt


Input: 1/4 cup thinly sliced radish


Input: 1/8 teaspoon Worcestershire sauce


Input: 2 cups trimmed and finely sliced asparagus (about 1 pound)

2 cups trimmed and finely sliced asparagus ( about 1 pound )

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

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Input: 2 tablespoons finely sliced scallions, green and white parts

2 tablespoons finely sliced scallions , green and white parts

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: 1 tablespoon ketchup


Input: 1/4 teaspoon crushed caraway seed


Input: 1/3 cup vegetable oil


Input: 1/3 cup red-wine vinegar


Input: Pinch dried thyme


Input: 1 1/4 teaspoons sugar


Input: 1/4 teaspoon salt


Input: 1/2 teaspoon paprika


Input: 1/16 teaspoon black pepper


Input: 1/8 teaspoon dry mustard


Input: 1/4 teaspoon celery salt


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 6-ounce cans chunk light tuna in water, drained

2 6-ounce cans chunk light tuna in water , drained

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup mayonnaise


Input: 1/4 cup sliced cornichon rounds


Input: 2 tablespoons mild Tennessee chow chow (optional)

2 tablespoons mild Tennessee chow chow ( optional )

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

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Input: 1/4 cup thinly sliced scallions


Input: 1/2 cup 1/4 -inch diced celery

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces sharp Cheddar, cut into 1/4 -inch cubes

2 ounces sharp Cheddar , cut into 1/4 -inch cubes

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: 1/2 pound uncooked elbow macaroni


Input: Confectioners' sugar


Input: 2 cups heavy cream


Input: 1 tablespoon sugar or more


Input: 3 tablespoons Kirsch


Input: Corn oil


Input: 3 1/2 tablespoons butter


Input: 1/3 cup cornstarch, sifted


Input: 1/2 cup sugar


Input: 6 egg yolks


Input: 1 1/2 cups flour


Input: 7 tablespoons sugar


Input: Pinch salt


Input: 2 cups milk


Input: 1 vanilla bean, halved and scraped

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

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Input: 3 cups milk


Input: 6 eggs


Input: 3 large ears of corn (2 cups corn kernels)

3 large ears of corn ( 2 cups corn kernels )

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup arborio rice


Input: 1/2 cup dry vermouth


Input: 8 ounces ripe tomatoes -- yellow if possible

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

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Input: Several sprigs fresh basil to yield 1/4 cup chopped

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

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Input: 6 tablespoons butter


Input: 10 ounces cooked peeled shrimp


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces Parmigiano Reggiano (1/2 cup plus 2 tablespoons coarsely grated)

2 ounces Parmigiano Reggiano ( 1/2 cup plus 2 tablespoons coarsely grated )

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


Input: 1 cup unsalted butter, room temperature, plus small amount for the pan

1 cup unsalted butter , room temperature , plus small amount for the pan

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

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


Input: 2 teaspoons olive oil


Input: 2 ounces (1/2 chopped) onion

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

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Input: 3/4 cup granulated sugar


Input: 4 to 5 cups no-salt-added vegetable or chicken stock

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 large eggs, room temperature, separated

3 large eggs , room temperature , separated

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

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Input: 1/2 cup all-purpose flour


Input: 1/2 cup cake flour


Input: 1/4 teaspoon baking soda


Input: Large pinch kosher salt


Input: 1/2 to 1 whole jalapeno or serrano chile, seeded and chopped

1/2 to 1 whole jalapeno or serrano chile , seeded and chopped

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

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


Input: 2 tablespoons chopped fresh coriander


Input: 3 ounces semisweet or bittersweet chocolate, melted in a double boiler or for 2 minutes in a microwave oven

3 ounces semisweet or bittersweet chocolate , melted in a double boiler or for 2 minutes in a microwave oven

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

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

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

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


Input: 2 tablespoons olive oil


Input: 1 teaspoon ground coriander


Input: 1 teaspoon ground cumin


Input: 1 teaspoon turmeric


Input: 1/2 teaspoon mild to hot chili powder

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon cardamom


Input: 1/8 teaspoon ground cloves


Input: 1/4 teaspoon cinnamon


Input: 1 small-to-medium head of caulfilower, broken into floret (about 4 1/2 cups)

1 small-to-medium head of caulfilower , broken into floret ( about 4$1/2 cups )

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


Input: 1 cup chicken or vegetable broth or stock

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup tomato juice from canned tomatoes

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup drained canned Italian plum tomatoes

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

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Input: 1 cup chicken stock


Input: 1 cup quinoa


Input: 1 tablespoon polyunsaturated oil


Input: 1/2 cup low-fat or no-fat yogurt

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

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Input: 1 teaspoon minced garlic


Input: 1/2 pound onions, chopped


Input: 3 ounces tomato paste


Input: 1/2 cup roasted cashews


Input: 1 teaspoon minced garlic


Input: 8 ounces (1 heaping cup) red lentils (available in health-food stores and Indian food stores)

8 ounces ( 1 heaping cup ) red lentils ( available in health-food stores and Indian food stores )

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

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

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


Input: 8 ounces onion


Input: Freshly ground black pepper


Input: 3/4 cup instant couscous


Input: 1 tablespoon unsalted butter


Input: Water


Input: 1 tablespoons lemon juice


Input: 1/2 cup dried apricots


Input: 2 tablespoons coarsely grated Parmigiano Reggiano

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup instant polenta


Input: 2 cups chicken stock, approximately

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: 1/2 teaspoon dried thyme


Input: 1/2 teaspoon dried oregano


Input: 28 ounce can Italian plum tomatoes, drained

28 ounce can Italian plum tomatoes , drained

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 heaping tablespoons dried porcini or other mushrooms

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces ( 1/2 cup) freshly grated Parmigiano Reggiano

2 ounces ( 1/2 cup ) freshly grated Parmigiano Reggiano

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dry white wine


Input: 3/4 pound radicchio


Input: 1 cup arborio rice


Input: 1 tablespoon olive oil


Input: 1/2 cup chopped onion


Input: 4 to 5 cups chicken broth

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup granulated sugar


Input: 1/2 cup egg whites at room temperature

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: 1/2 lemon


Input: 10 ounces high quality bittersweet chocolate, chopped in small pieces

10 ounces high quality bittersweet chocolate , chopped in small pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons Chinese five-spice powder, or Finely grated peel of one tangerine, or 1/2 cup smooth peanut butter, or 1 teaspoon banana extract, or 3 tablespoons instant coffee, regular or espresso, or 1/2 cup pureed raspberries, strained and mixed with 1/4

2 teaspoons Chinese five-spice powder , or Finely grated peel of one tangerine , or 1/2 cup smooth peanut butter , or 1 teaspoon banana extract , or 3 tablespoons instant coffee , regular or espresso , or 1/2 cup pureed raspberries , strained and mixed with 1/4

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

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

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

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


Input: 1/2 cup heavy cream


Input: 1 quart whole milk


Input: 3/4 cup almonds, blanched, toasted and finely ground

3/4 cup almonds , blanched , toasted and finely ground

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 eggs


Input: 1 1/2 cups sugar


Input: 1 tablespoon baking powder


Input: 1 cup flour


Input: 1 orange


Input: 1 lemon


Input: 1 mango, peeled, pitted and finely diced

1 mango , peeled , pitted and finely diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 kumquats, cut in half

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup Spanish (or other) olive oil, plus more for oiling pan

2/3 cup Spanish ( or other ) olive oil , plus more for oiling pan

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

NoCAP NoCAP YesCAP 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 NoPAREN NoPAREN


Input: 3/4 cup basic vinaigrette


Input: 4 1 1/4- to 1 1/2-pound live lobsters

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: 1 large shallot (about 1 ounce), peeled and cut into chunks

1 large shallot ( about 1 ounce ) , peeled and cut into chunks

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

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


Input: 1/2 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons or more good wine vinegar

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: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 heaping teaspoon Dijon mustard


Input: 2 to 3 tablespoons finely minced fresh dill or chives

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup cooked fresh peas


Input: 1 1/2 teaspoons beurre manie (made by rolling 1 tablespoon butter with 1 tablespoon flour in a ball)

1$1/2 teaspoons beurre manie ( made by rolling 1 tablespoon butter with 1 tablespoon flour in a ball )

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

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

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


Input: 1/2 to 3/4 cup chicken stock or bouillon

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup heavy cream


Input: Juice of 1/2 large lemon

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


Input: 2 teaspoons peanut oil


Input: All-purpose flour for dredging


Input: 3 whole chicken breasts, skinless, boned and cut in half

3 whole chicken breasts , skinless , boned and cut in half

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

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

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


Input: Salt and freshly ground white pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 large mushrooms, stemmed and thinly sliced

6 large mushrooms , stemmed and thinly sliced

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: 4 tablespoons unsalted butter


Input: 2 tablespoons water


Input: A bowl of good-quality vanilla ice cream

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 cups arborio rice


Input: 2 cups chicken stock or bouillon

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Finely minced fresh parsley for garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large Granny Smith apples

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


Input: 3 to 4 tablespoons unsalted butter

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup heavy cream


Input: 1/2 cup, plus 1 tablespoon, granulated sugar

1/2 cup , plus 1 tablespoon , granulated sugar

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large ripe tomatoes, peeled, seeded and chopped

4 large ripe tomatoes , peeled , seeded and chopped

B-QTY B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium-sized zucchini, trimmed and cubed

1 medium-sized zucchini , trimmed and cubed

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 1/2 teaspoon imported paprika


Input: 1 tablespoon fresh thyme leaves


Input: 1 small fresh green chili pepper, finely minced

1 small fresh green chili pepper , finely minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large cloves garlic, peeled and finely minced

2 large cloves garlic , peeled and finely minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large green bell pepper, cored, seeded and thinly sliced

1 large green bell pepper , cored , seeded and thinly sliced

B-QTY B-COMMENT B-NAME I-NAME I-NAME O I-COMMENT O 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 red bell pepper, cored, seeded and thinly sliced

1 large red bell pepper , cored , seeded and thinly sliced

B-QTY B-COMMENT B-NAME I-NAME I-NAME O I-COMMENT O 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 Bermuda onion, peeled, quartered and thinly sliced

1 large Bermuda onion , peeled , quartered and thinly sliced

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 7 tablespoons unsalted butter


Input: 2 boneless rib roasts, each weighing 1 to 1 1/2 pounds and cut 2 inches thick

2 boneless rib roasts , each weighing 1 to 1$1/2 pounds and cut 2 inches thick

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

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

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


Input: 4 tablespoons olive oil


Input: Sprigs of fresh watercress for garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Coarse salt and cracked black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons parsley, chopped


Input: 4 cups chicken stock or water

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups whole milk


Input: 2 cloves garlic, crushed


Input: 3 jarred piquillo peppers, drained and cut into slivers

3 jarred piquillo peppers , drained and cut into slivers

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 3-pound chicken


Input: 1/4 cup olive oil


Input: 1 teaspoon salt


Input: 1 large onion, chopped fine

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon mild paprika


Input: 1/4 teaspoon hot paprika


Input: 1 cup chicken stock


Input: 1 tablespoon tomato paste


Input: 6 to 8 tablespoons flour


Input: 2 large eggs


Input: 1/4 teaspoon salt


Input: 1 1/2 tablespoons sherry vinegar


Input: 2 cups light cream or 1 cup each heavy cream and half-and-half

B-QTY B-UNIT B-NAME I-NAME I-COMMENT I-COMMENT B-UNIT B-COMMENT I-COMMENT B-NAME 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 sprig fresh thyme


Input: 4 sprigs flat-leaf parsley


Input: 4 bay leaves


Input: Salt, freshly ground white pepper and Espelette pepper or hot paprika to taste

Salt , freshly ground white pepper and Espelette pepper or hot paprika to taste

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

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

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


Input: 4 cups chicken stock or water

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon ground allspice


Input: 1/4 teaspoon ground cloves


Input: 1/4 teaspoon salt


Input: 2 eggs


Input: 1 partially baked 9-inch tart shell

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 9 ounces boneless salt cod


Input: 1 pound dried white beans, preferably Tarbais

1 pound dried white beans , preferably Tarbais

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons duck fat or unsalted 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 1/2 ounces pancetta, cubed


Input: 1 medium onion, peeled 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 carrots, peeled and diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups coarsely grated buttercup or kabocha squash

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup maple syrup or honey

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced crystallized ginger


Input: 1/3 cup heavy cream


Input: 1/2 cup dried cranberries


Input: 4 to 6 tablespoons butter


Input: Salt and fresh black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Honey to taste (optional)

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

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 to 3 tablespoons chopped fresh thyme

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Ground Aleppo pepper or cayenne to taste

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

YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 sweet dumpling, carnival, golden nugget or delicata squash

2 sweet dumpling , carnival , golden nugget or delicata squash

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium kabocha or buttercup squash

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: About 1/2 teaspoon ground cumin or mace cumin (optional)

About 1/2 teaspoon ground cumin or mace cumin ( optional )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons pumpkinseed, hazelnut or walnut oil

3 tablespoons pumpkinseed , hazelnut or walnut oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium butternut or turban squash

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 15-ounce cans hominy, drained and rinsed

2 15-ounce cans hominy , drained and rinsed

B-COMMENT I-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: Sour cream and chopped scallions for garnish

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups beef broth


Input: 2 12-ounce bottles dark beer

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


Input: 2 tablespoons pure ground chili, preferably New Mexican

2 tablespoons pure ground chili , preferably New Mexican

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 YesCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons ground cumin


Input: 2 teaspoons oregano, preferably Mexican

2 teaspoons oregano , preferably Mexican

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large buttercup, kabocha or butternut squash, or 1 large chunk of calabaza (about 4 pounds)

1 large buttercup , kabocha or butternut squash , or 1 large chunk of calabaza ( about 4 pounds )

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

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

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

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Input: 2 to 4 canned chipotle chilies in adobo sauce

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

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Input: 2 15-ounce cans black beans, drained and rinsed

2 15-ounce cans black beans , drained and rinsed

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

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Input: Salt to taste


Input: 2 large jalapenos, seeded and diced

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

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Input: 3 pounds beef chuck, cut in 1/2-inch cubes

3 pounds beef chuck , cut in 1/2-inch cubes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 2 large onions, diced

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


Input: 6 cloves garlic, minced


Input: 5 tablespoons olive oil


Input: Pinch cayenne


Input: 2 teaspoons minced fresh ginger


Input: Coarse sea salt to taste

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


Input: 4 ounces Parmesan (about 1 cup grated)

4 ounces Parmesan ( about 1 cup grated )

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

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Input: 2 cloves garlic, peeled


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: Pinch salt


Input: 1 1/2 pounds boneless, skinless chicken or turkey breasts

1$1/2 pounds boneless , skinless chicken or turkey breasts

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

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Input: 2 tablespoons olive oil or butter

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium kabocha, buttercup, butternut or other orange-flesh squash

1 medium kabocha , buttercup , butternut or other orange-flesh squash

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

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Input: 4 tablespoons butter


Input: 2 shallots, minced


Input: 1/4 red pepper sliced into thick julienned strips

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

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Input: 1/4 green pepper sliced into thick julienned strips

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

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Input: About 1 cup coarsely chopped scallions

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

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Input: 1 medium-size tomato, seeded and coarsely chopped

1 medium-size tomato , seeded and coarsely chopped

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

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Input: 1 ounce dried porcini or shiitake mushrooms

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

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Input: 1 dozen black Greek-style olives, pits removed

1 dozen black Greek-style olives , pits removed

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

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Input: 1/2 cucumber cut lengthwise and thinly sliced

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

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Input: 3 tablespoons fresh lemon juice


Input: Pinch of salt


Input: Freshly ground black pepper


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 cup medium-grain couscous


Input: 1 tablespoon vegetable oil


Input: 1/2 cup very hot water


Input: 1 1/2 cups lightly steamed chickpeas


Input: 6 tablespoons extra-virgin, fruity olive oil

6 tablespoons extra-virgin , fruity olive oil

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

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Input: 2 tablespoons water


Input: 1 tablespoon balsamic vinegar


Input: 3 tablespoons tomato paste or half of a 6-ounce can

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

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Input: 1 teaspoon sugar


Input: 1 pound mushrooms


Input: 6 large Greek olives


Input: 1 teaspoon dried oregano


Input: 5 cups chicken stock


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

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

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

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

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


Input: 1 tablespoon olive oil


Input: 9 ounces whole onion or 8 ounces chopped ready-cut onion (1 3/4 cups)

9 ounces whole onion or 8 ounces chopped ready-cut onion ( 1$3/4 cups )

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

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

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


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons dried cherries


Input: 1/2 cup dry red wine


Input: 1 large clove garlic


Input: 8 ounces boneless leg of lamb

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup red lentils


Input: 2 1/2 teaspoons kosher salt


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium onion, sliced thin

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 teaspoon ancho chili powder


Input: 3/4 teaspoon chipotle chili powder


Input: 1/8 teaspoon cayenne pepper


Input: 5 tablespoons olive oil


Input: 1 1/2 pounds carrots, peeled


Input: 6 cloves garlic, sliced thin

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/4 pounds plum tomatoes, diced

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: 12 large leaves basil, shredded

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup extra-virgin olive oil


Input: 1 pound red bell peppers, cut lengthwise in 1/8-inch strips

1 pound red bell peppers , cut lengthwise in 1/8-inch strips

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 2 tablespoons kosher salt


Input: 2 teaspoons minced orange rind


Input: 2 teaspoons minced lemon rind


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

1 pound eggplant , peeled and cut across in 1/4 -inch slices

B-QTY B-UNIT 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 small bunch flat leaf parsley, minced

1/2 small bunch flat leaf parsley , minced

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

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Input: 1/4 cup minced fresh sage


Input: 2 tablespoons fresh thyme


Input: 2 bay leaves


Input: 1 1/2 cups chicken broth


Input: 2 teaspoons kosher salt


Input: 1 medium onion, peeled and minced

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

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Input: 2 medium carrots, peeled and minced

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

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Input: 2 medium stalks celery, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups canned plum tomatoes, crushed with their juice

2 cups canned plum tomatoes , crushed with their juice

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

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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: 3/4 cup black raisins


Input: 2 slices bacon


Input: 2 pounds lamb cut in 1/2 - inch pieces

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

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Input: 2 teaspoons cumin


Input: 4 cups canned plum tomatoes, crushed with their juice

4 cups canned plum tomatoes , crushed with their juice

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

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Input: 2 medium carrots, peeled and minced

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

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Input: 1 1-inch piece ginger, peeled and minced

1 1-inch piece ginger , peeled and minced

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

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Input: 2 teaspoons allspice


Input: 6 cloves garlic, minced


Input: 2 medium onions, 1 minced, 1 sliced thin

2 medium onions , 1 minced , 1 sliced thin

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

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Input: 2 tablespoons olive oil


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons kosher salt


Input: 1 1/2 pounds beef chuck or sirloin tip, in one piece

1$1/2 pounds beef chuck or sirloin tip , in one piece

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: 1 tablespoon minced fresh rosemary


Input: 2 15-ounce cans hominy, drained

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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: 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: 1 1/2 pounds veal shoulder, in one piece

1$1/2 pounds veal shoulder , in one piece

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

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Input: 1 small butternut squash, cut in half, seeded, peeled and cut in 1/4-inch dice

1 small butternut squash , cut in half , seeded , peeled and cut in 1/4-inch dice

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

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

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


Input: 1 cup dried lima beans, soaked over night

1 cup dried lima beans , soaked over night

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

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Input: 1 stick unsalted butter, cut in 8 pieces

1 stick unsalted butter , cut in 8 pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 2 1/2 cups canned plum tomatoes, crushed with their juice

2$1/2 cups canned plum tomatoes , crushed with their juice

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

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Input: 60 littleneck clams


Input: 4 medium onions, cut in half and sliced into thin half-moons

4 medium onions , cut in half and sliced into thin half-moons

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

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


Input: 2 medium heads Belgian endive, coarsely chopped

2 medium heads Belgian endive , coarsely chopped

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

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Input: 2 tablespoons minced garlic


Input: 1 Scotch bonnet pepper, seeded and chopped (optional)

1 Scotch bonnet pepper , seeded and chopped ( optional )

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

NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 3/4 cup white wine


Input: 1 pound hot Italian sausage, pricked with the tines of a fork

1 pound hot Italian sausage , pricked with the tines of a fork

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

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Input: 1 pound large shrimp, shelled and deveined

1 pound large shrimp , shelled and deveined

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

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Input: 1/2 teaspoon freshly ground pepper


Input: 1/2 teaspoon salt


Input: 1 4-pound duck, cut into serving pieces and skinned

1 4-pound duck , cut into serving pieces and skinned

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

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Input: 1 10-ounce box frozen cut okra

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon dried oregano


Input: 1 bay leaf


Input: 1/2 teaspoon cayenne pepper


Input: 2 teaspoons dried thyme


Input: 1 1/2 teaspoons baking powder


Input: 3/4 teaspoon salt


Input: 1/2 teaspoon ground mace


Input: 2 tablespoons cold unsalted butter


Input: 1/4 cup currants


Input: 6 tablespoons milk


Input: 1/4 cup plus 2 teaspoons vegetable oil

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 medium onion, peeled and chopped

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

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Input: 1 green bell pepper, stemmed, cored and diced

1 green bell pepper , stemmed , cored 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

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Input: 2 ribs celery, diced


Input: 1/4 cup all-purpose flour


Input: 4 cups chicken broth, homemade or low-sodium canned

4 cups chicken broth , homemade or low-sodium canned

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon chopped fresh Italian parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup all-purpose flour


Input: Freshly ground pepper to taste

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


Input: 3 tablespoons all-purpose flour


Input: 2 teaspoons salt


Input: 1 small celery root, trimmed, peeled and cut into 1/4-inch cubes

1 small celery root , trimmed , peeled and cut into 1/4-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: 1 medium sweet potato, peeled and cut into 1/2-inch cubes

1 medium sweet potato , peeled and cut into 1/2-inch cubes

B-QTY B-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

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Input: 2 large parsnips, peeled, thick end halved lengthwise, cut across into 1/8-inch thick slices

2 large parsnips , peeled , thick end halved lengthwise , cut across into 1/8-inch thick slices

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

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


Input: 2 medium carrots, peeled, halved lengthwise, and cut into 1/2-inch lengths

2 medium carrots , peeled , halved lengthwise , and cut into 1/2-inch lengths

B-QTY B-COMMENT B-NAME O I-COMMENT 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: 4 cups vegetable broth


Input: 1 1/2 teaspoons curry powder


Input: 3 cloves garlic, peeled and minced

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

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Input: 1 small onion, peeled and chopped

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

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Input: 1 1/2 teaspoons unsalted butter


Input: 1 tablespoon chopped fresh cilantro


Input: 1 small butternut squash, peeled, seeds and fibers scooped out, cut into 3/4-inch cubes

1 small butternut squash , peeled , seeds and fibers scooped out , cut into 3/4-inch cubes

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

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


Input: 1 19-ounce can chickpeas, drained and rinsed

1 19-ounce can chickpeas , drained and rinsed

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

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Input: 1/4 teaspoon turmeric


Input: 1/4 teaspoon freshly ground pepper, plus more to taste

1/4 teaspoon freshly ground pepper , plus more to taste

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Input: Pinch of cayenne pepper


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

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Input: 1/4 cup plus 2 tablespoons all-purpose flour

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Input: 1 pound lamb stewing meat, trimmed and cut into 1-inch cubes

1 pound lamb stewing meat , trimmed and cut into 1-inch cubes

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Input: 5 teaspoons vegetable oil


Input: 1 small onion, peeled and thinly sliced

1 small onion , peeled and thinly sliced

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Input: 2 large cloves garlic, peeled and minced

2 large cloves garlic , peeled and minced

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Input: 3 cups chicken broth, homemade or low-sodium canned

3 cups chicken broth , homemade or low-sodium canned

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Input: 1/2 teaspoon ground coriander


Input: 1/2 teaspoon ground cardamom


Input: 1 teaspoon ground cumin


Input: 1/4 teaspoon freshly ground pepper


Input: 2 teaspoons salt, plus more to taste

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Input: 1 tablespoon fresh lemon juice


Input: 1/4 cup all-purpose flour


Input: 2 cups beef broth, homemade or low-sodium canned

2 cups beef broth , homemade or low-sodium canned

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Input: 1 teaspoon caraway seeds


Input: 1 pound beef stewing meat, trimmed and cut into 1-inch cubes

1 pound beef stewing meat , trimmed and cut into 1-inch cubes

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Input: 2 tablespoons sweet Hungarian paprika


Input: 2 teaspoons salt


Input: 2 teaspoons unsalted butter


Input: 2 medium onions, peeled and thinly sliced

2 medium onions , peeled and thinly sliced

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Input: 2 large baking potatoes, peeled and cut into 3/4-inch cubes

2 large baking potatoes , peeled and cut into 3/4-inch cubes

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Input: 1 medium onion, peeled and chopped

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Input: 5 medium carrots, peeled and cut into 1/4-inch rounds

5 medium carrots , peeled and cut into 1/4-inch rounds

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Input: 5 teaspoons vegetable oil


Input: 2 tablespoons red wine vinegar


Input: 1 cup red wine


Input: 3 1/2 cups beef broth, homemade or low-sodium canned

3$1/2 cups beef broth , homemade or low-sodium canned

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Input: 2 bay leaves


Input: 1/4 cup all-purpose flour


Input: 1/4 teaspoon freshly ground pepper


Input: 1 pound beef stewing meat, trimmed and cut into inch cubes

1 pound beef stewing meat , trimmed and cut into inch cubes

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Input: French sea salt, like Fleur de Sel de Gruyere, to taste

French sea salt , like Fleur de Sel de Gruyere , to taste

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Input: Freshly ground black pepper to taste

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Input: 10 pitted prunes


Input: 1 cup Armagnac or Cognac


Input: Classic duck foie terrine (see recipe)

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Input: 10 slices of duck prosciutto (or any other prosciutto), very thinly sliced

10 slices of duck prosciutto ( or any other prosciutto ) , very thinly sliced

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Input: 1 whole fresh Grade A foie gras, about 1 1/2 pounds, at room temperature

1 whole fresh Grade A foie gras , about 1$1/2 pounds , at room temperature

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Input: 1 1/2 teaspoons salt


Input: 1/4 teaspoon ground white pepper


Input: 2/3 cup of Sauternes, muscat or port

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Input: 1 loaf country bread


Input: 6 tablespoons salted butter


Input: 2 teaspoons chili-garlic paste, or to taste

2 teaspoons chili-garlic paste , or to taste

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Input: Half a cucumber, peeled, seeded, and cut into 1/8-inch by 1/8-inch by 2-inch sticks

Half a cucumber , peeled , seeded , and cut into 1/8-inch by 1/8-inch by 2-inch sticks

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