Input: 5 tablespoons unsalted butter


Input: 1 teaspoon grated onion


Input: 1 6- or 7-ounce can or pouch of salmon, drained, bones and skin removed

1 6- or 7-ounce can or pouch of salmon , drained , bones and skin removed

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Input: 2 ounces Neufchâtel cream cheese


Input: 3 tablespoons plain nonfat yogurt


Input: 2 to 4 slices ripe tomato, optional

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Input: 4 slices good soft white bread or whole-wheat bread

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Input: 2 large eggs


Input: 4 large egg yolks


Input: 1 6- or 7-ounce can of wild salmon

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Input: 1 hard-cooked egg, finely chopped

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

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Input: 2 tablespoons sweet pickle relish


Input: 4 teaspoons finely chopped celery


Input: 4 tablespoons mayonnaise


Input: 2 teaspoons lemon juice


Input: Salt and freshly ground black pepper to taste

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Input: 2 leaves lettuce


Input: 1 egg white, beaten

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


Input: 1/2 cup plus 2/3 cup sugar

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Input: 2 cups milk


Input: 1 1/2 teaspoons vanilla extract


Input: 12 thin slices cooked ham


Input: 2 tablespoons vegetable oil


Input: Salt and freshly ground black pepper

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

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Input: 11 tablespoons unsalted butter


Input: 2 large shallots, finely chopped

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

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Input: 10 ounces mushrooms, trimmed, rinsed, dried and finely diced

10 ounces mushrooms , trimmed , rinsed , dried and finely diced

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

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Input: 6 veal chops, trimmed, 6 ounces each

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Input: Cooked ziti or penne


Input: Grated Parmesan for serving


Input: 5 tablespoons extra virgin olive oil

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Input: 1 small onion, thinly sliced

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Input: 1/4 cup red wine


Input: 2 large (35 ounce) cans of high quality plum tomatoes

2 large ( 35 ounce ) cans of high quality plum tomatoes

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

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Input: Kosher salt and ground black pepper

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

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Input: 2 pounds beef chuck, cut into slices 1/8-inch thick

2 pounds beef chuck , cut into slices 1/8-inch thick

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

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Input: 4 cloves garlic, minced


Input: 1/2 cup raisins, coarsely chopped

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Input: 3 tablespoons extra virgin olive oil

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

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Input: 2 medium carrots, peeled and finely chopped

2 medium carrots , peeled and finely chopped

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

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Input: 2 stalks celery, finely chopped

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Input: 2 medium onions, finely chopped

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Input: 1/2 pound pancetta, finely chopped

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Input: 1 pound lean ground beef


Input: 1 pound ground pork butt


Input: 1 tablespoon tomato paste


Input: 8 cups homemade or low-sodium beef broth

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Input: 2 1/2 cups whole milk


Input: 5 tablespoons butter


Input: Kosher salt and ground black pepper

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

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Input: Cooked tagliatelle or pappardelle


Input: 1/2 cup pine nuts, coarsely chopped

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Input: Freshly ground pepper


Input: 2 cornichons, finely chopped


Input: 1 hard-boiled egg, finely chopped

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Input: 1 tablespoon chopped parsley


Input: 1/2 cup buttermilk


Input: 1 quart strawberries, hulled and halved

1 quart strawberries , hulled and halved

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Input: 1 tablespoon capers


Input: 3 tablespoons olive oil


Input: 1 tablespoon wine vinegar


Input: 1 tablespoon Dijon mustard


Input: 3 tablespoons sifted confectioners' sugar


Input: 1/2 teaspoon salt


Input: 1/2 cup heavy cream


Input: 1 tablespoon kirsch


Input: 1 egg, lightly beaten


Input: Pinch of salt


Input: 3 tablespoons granulated sugar, plus extra for berries

3 tablespoons granulated sugar , plus extra for berries

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Input: 1/2 cup (1 stick) cold unsalted butter, in pieces

1/2 cup ( 1 stick ) cold unsalted butter , in pieces

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Input: 1 1/3 cup all-purpose flour


Input: 1/2 cup yellow cornmeal


Input: 4 teaspoons baking powder


Input: Superfine sugar to taste


Input: 1/2 cup granulated sugar


Input: Confectioners' sugar


Input: 1 1/2 cups heavy cream, whipped

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Input: 1 pint strawberries, hulled and halved

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Input: Butter for greasing pan


Input: 3/4 cup cake flour


Input: 3/4 teaspoon baking powder


Input: Pinch of salt


Input: 4 eggs at room temperature

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


Input: 10 ounces salmon fillet (without skin)

10 ounces salmon fillet ( without skin )

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Input: 1 teaspoon olive oil


Input: 2 tablespoons honey


Input: Juice of 1 lime


Input: Remaining jalapeno from salsa recipe

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


Input: 1 small bunch cilantro to yield 1/4 cup chopped

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Input: 2 large shallots


Input: 1 large clove garlic


Input: 1 tablespoon white wine vinegar


Input: 2 nonfat whole-wheat flour tortillas


Input: 1 teaspoon ground cumin


Input: 1 teaspoon dried coriander


Input: 1 15-ounce can no-salt-added black beans

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

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Input: 1 jalapeno


Input: 2 ripe mangoes


Input: 1 teaspoon olive oil


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

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

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

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Input: Half a lime, cut into wedges, for serving

Half a lime , cut into wedges , for serving

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

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Input: 1/2 to 1 ounce fresh cilantro, coarsely chopped

1/2 to 1 ounce fresh cilantro , coarsely chopped

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Input: 1/2 to 1 ounce fresh basil leaves, coarsely chopped

1/2 to 1 ounce fresh basil leaves , coarsely chopped

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Input: 8 ounces skinless boneless chicken breast or thigh, cubed

8 ounces skinless boneless chicken breast or thigh , cubed

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: 2 cups thickly sliced Napa cabbage

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

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Input: 3 large scallions, bulb ends thinly sliced, green tops cut into 2-inch pieces

3 large scallions , bulb ends thinly sliced , green tops cut into 2-inch pieces

B-QTY B-COMMENT B-NAME O I-COMMENT 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 jalapeño peppers (preferably 1 red and 1 green), seeded and thinly sliced

2 jalapeño peppers ( preferably 1 red and 1 green ) , seeded and thinly sliced

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

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Input: 1 clove garlic, minced


Input: 7 ounces (about half a package) wide rice noodles

7 ounces ( about half a package ) wide rice noodles

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Input: 3 tablespoons peanut or canola oil

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Input: Juice of half a lime


Input: 1 teaspoon sambal (Thai chili-garlic paste) or hot red pepper flakes

1 teaspoon sambal ( Thai chili-garlic paste ) or hot red pepper flakes

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Input: 1 tablespoon Maggi or Golden Mountain sauce

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Input: 1 tablespoon rice vinegar


Input: 1 tablespoon mirin


Input: 2 tablespoon palm sugar or brown sugar

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Input: 2 tablespoons fish sauce


Input: 2 teaspoons salt, or to taste

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Input: 1 cup freshly squeezed lime or lemon juice, pulp and rinds reserved (from about a dozen limes or lemons)

1 cup freshly squeezed lime or lemon juice , pulp and rinds reserved ( from about a dozen limes or lemons )

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

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

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Input: 2 tablespoons oyster sauce


Input: Almond biscotti, gingersnaps or other cookies

Almond biscotti , gingersnaps or other cookies

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

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Input: 1 cup sugar


Input: Pinch of salt


Input: 3/4 teaspoon vanilla, 1/2 teaspoon ground ginger or 1/2 teaspoon almond extract

3/4 teaspoon vanilla , 1/2 teaspoon ground ginger or 1/2 teaspoon almond extract

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Input: Vanilla ice cream


Input: 1 tablespoon honey


Input: 1/2 cup sugar


Input: 1/2 cup cream


Input: 4 tablespoons unsalted butter


Input: 6 medium or 5 large ripe peaches

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Input: Salt and pepper


Input: 3 tablespoons crème fraîche


Input: 4 pounds mussels


Input: 1 bay leaf


Input: 2 cups white wine


Input: 3/4 pound pork shoulder, shredded

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Input: 2 baguettes, ends trimmed, halved crosswise and lengthwise

2 baguettes , ends trimmed , halved crosswise and lengthwise

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

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Input: 2 teaspoons fresh thyme leaves


Input: 1 shallot, minced


Input: 1 small onion, minced


Input: 1 teaspoon extra virgin olive oil

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

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Input: 12 slices prosciutto (about 5 ounces)

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Input: 1 cup grated aged Gouda cheese (about 4 ounces)

1 cup grated aged Gouda cheese ( about 4 ounces )

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

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Input: Salt to taste


Input: Freshly squeezed juice of 1/2 lemon

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

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Input: 1/3 cup canola oil


Input: 1 small garlic clove, chopped

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Input: 1/3 cup extra virgin olive oil

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

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Input: 1/2 teaspoon Dijon mustard


Input: 2 egg yolks


Input: 1 teaspoon salt, more to taste

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Input: 1/2 small white onion, thinly sliced

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

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Input: 2 cups white vinegar


Input: 4 or 5 jalapeño peppers


Input: Salt and ground white pepper


Input: 3 tablespoons minced mint


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

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

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Input: 1 1/2 cups Arborio rice


Input: Juice of 2 limes


Input: 1 tablespoon Vietnamese fish sauce (nuoc mam)

1 tablespoon Vietnamese fish sauce ( nuoc mam )

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Input: 1 cup dry white wine


Input: 2 cups fish stock


Input: 2 cups unsweetened coconut milk


Input: 1/4 cup finely chopped shallots


Input: 2 cloves garlic, minced


Input: 1 tablespoon minced ginger


Input: 2 bulbs fresh lemon grass, chopped

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

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Input: 2 tablespoons extra virgin olive oil

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

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Input: Oil for grill


Input: 1 tablespoon chopped fresh cilantro leaves

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Input: 1 cup cooked fresh corn kernels (about 1 ear of corn)

1 cup cooked fresh corn kernels ( about 1 ear of corn )

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Input: 1 tablespoon minced fresh ginger


Input: 1/2 cup finely chopped onion


Input: 2 lemons


Input: 4 tablespoons ghee (sold in Indian stores and fancy food shops) or clarified butter; vegetable oil can be substituted

4 tablespoons ghee ( sold in Indian stores and fancy food shops ) or clarified butter; vegetable oil can be substituted

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 I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: Salt and freshly ground black pepper

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

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Input: 4 halibut steaks, 1 inch thick, 2 to 2 1/2 pounds total (Pacific salmon, wild striped bass, hake steaks or fillets of these fish can be substituted)

4 halibut steaks , 1 inch thick , 2 to 2$1/2 pounds total ( Pacific salmon , wild striped bass , hake steaks or fillets of these fish can be substituted )

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

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


Input: 1/2 teaspoon ground fennel seeds


Input: 1 tablespoon finely slivered fresh basil leaves

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

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Input: Aioli, optional


Input: 2 teaspoons ground cumin


Input: 1 1/2 teaspoons ground turmeric


Input: 1 teaspoon ground coriander


Input: 12 pitted oil-cured black olives, coarsely chopped

12 pitted oil-cured black olives , coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium-size ripe tomatoes, in 1/4-inch thick slices

2 medium-size ripe tomatoes , in 1/4-inch thick slices

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

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Input: Juice of 1/2 lemon


Input: 1 2-pound fillet of wild striped bass, with skin (Pacific salmon, mahi-mahi or barramundi may be substituted)

1 2-pound fillet of wild striped bass , with skin ( Pacific salmon , mahi-mahi or barramundi may be substituted )

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

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

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

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


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 lemons


Input: 3 tablespoons extra virgin olive oil, more for grill

3 tablespoons extra virgin olive oil , more for grill

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

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Input: 2 cloves garlic, sliced


Input: 1 4-pound whole black sea bass or bluefish, cleaned

1 4-pound whole black sea bass or bluefish , cleaned

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

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Input: 4 tablespoons extra virgin olive oil, more for oiling grill and serving

4 tablespoons extra virgin olive oil , more for oiling grill and serving

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

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

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


Input: 2 tablespoons soy sauce


Input: 4 heads fennel with branches and fronds

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

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Input: 2 tablespoons butter


Input: 1 tablespoon peeled and minced fresh ginger

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

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Input: 3 tablespoons neutral oil, like corn or canola

3 tablespoons neutral oil , like corn or canola

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

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Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 skinless fillets like black sea bass or red snapper, 6 ounces each

4 skinless fillets like black sea bass or red snapper , 6 ounces each

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

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

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


Input: 1/2 cup cream


Input: 20 cherry tomatoes, halved


Input: 2 tablespoons minced fresh marjoram or oregano

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

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Input: 1 cup sesame seeds


Input: 4 sea bass, red snapper or other fillets, 6 ounces each

4 sea bass , red snapper or other fillets , 6 ounces each

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

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


Input: Pinch cayenne pepper


Input: Salt


Input: 10 pearl onions, peeled and halved

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

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Input: 20 lima or peeled fava beans

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 tablespoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 7 tablespoons butter


Input: 8 ounces white mushrooms, washed and sliced

8 ounces white mushrooms , washed and sliced

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

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Input: 1 1/2 tablespoons honey


Input: 1 tablespoon fresh lime juice


Input: 1 tablespoon sherry vinegar


Input: 1 tablespoon soy sauce


Input: 2 hazelnuts


Input: 2 almonds


Input: 1 tablespoon coriander seeds


Input: 1 tablespoon sesame seeds


Input: 2 quarts strawberries, hulled and thinly sliced

2 quarts strawberries , hulled and thinly sliced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sweetened whipped cream for serving

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


Input: 1 teaspoon vanilla extract


Input: 1/2 teaspoon almond extract


Input: 1 cup sour cream


Input: 3 cups all-purpose flour


Input: 1/4 teaspoon baking soda


Input: 1/4 teaspoon salt


Input: 2 cups all-purpose flour


Input: 6 large eggs, separated

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


Input: 3 cups sugar, plus more for sweetening the strawberries

3 cups sugar , plus more for sweetening the strawberries

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 cup unsalted butter


Input: Sweetened whipped cream for serving

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


Input: 1 tablespoon grated lemon zest


Input: 3 tablespoons milk


Input: 1/4 teaspoon baking soda


Input: 1 egg, lightly beaten


Input: 1/4 cup melted vegetable shortening or salad oil

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon salt


Input: 1/2 cup sour cream


Input: 2 1/2 teaspoons baking powder


Input: 1/2 teaspoon baking soda


Input: 1/2 teaspoon salt


Input: 1/2 cup cold, unsalted butter, diced

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

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Input: 3/4 cup buttermilk


Input: Sweetened whipped cream for serving

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


Input: 1 quart strawberries, rinsed, hulled and thinly sliced

1 quart strawberries , rinsed , hulled and thinly sliced

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

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Input: 5 tablespoons sugar, plus more to taste

5 tablespoons sugar , plus more to taste

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

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Input: 2 cups all-purpose flour


Input: 2 teaspoons baking powder


Input: 4 tablespoons sugar


Input: 8 pork spareribs


Input: 6 chicken thighs with skin and bone

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

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Input: 2 cups all-purpose flour


Input: 2 1/2 teaspoons baking powder


Input: 4 tablespoons sugar


Input: 1/2 cup cold, unsalted butter, diced

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

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Input: 1 large egg, lightly beaten

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 tablespoons milk


Input: 1 teaspoon lemon extract


Input: 2 cups blueberries


Input: Sweetened whipped cream or vanilla ice cream for serving

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

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Input: 3 cups thinly sliced ripe Georgia peaches

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

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Input: 1 cinnamon stick


Input: 6 unpeeled garlic cloves


Input: 1/2 teaspoon hot red pepper flakes (optional)

1/2 teaspoon hot red pepper flakes ( optional )

B-QTY B-UNIT B-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 YesPAREN YesPAREN YesPAREN


Input: 1/2 teaspoon baking soda


Input: 1 cup plus 2 tablespoons flour

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup cappuccino chips (see note)

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

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup walnuts, broken into pieces

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup apple cider or juice, as sharp as possible

1 cup apple cider or juice , as sharp as possible

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

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Input: 1/4 cup maple syrup


Input: 2 tablespoons vegetable oil


Input: 2 tablespoons soy sauce


Input: 2 star anise


Input: 1 large egg


Input: 1 1/2 teaspoons vanilla extract


Input: 1/4 teaspoon salt


Input: 1 1/2 teaspoons white wine vinegar


Input: 1 tablespoon light corn syrup


Input: 1/3. cup soft light brown sugar

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

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Input: 6 tablespoons butter


Input: 1/4 cup sugar


Input: 4 drops Tabasco sauce or to taste

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

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Input: 1 cup frozen peas


Input: 4 tablespoons finely chopped parsley


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: 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: 3 tablespoons butter


Input: 4 tablespoons chopped onion


Input: 1 cup converted rice


Input: 1 1/2 cups water


Input: 2 tablespoons olive oil


Input: 4 tablespoons coarsely chopped fresh coriander

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons honey


Input: 1/4 cup dry red wine


Input: 1 teaspoon chopped garlic


Input: 1/4 teaspoon red pepper flakes


Input: 1/2 teaspoon cumin


Input: 4 sprigs fresh thyme, or 1 teaspoon dried

4 sprigs fresh thyme , or 1 teaspoon dried

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: 2 medium-size red peppers


Input: 2 tablespoons fresh lemon juice


Input: 1 1/2 pounds lean beef, like fillet or sirloin

1$1/2 pounds lean beef , like fillet or sirloin

B-QTY B-UNIT 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 NoPAREN


Input: 2 tablespoons coriander seeds


Input: 2 red onions, about 1/2 pound

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: 1/2 teaspoon kosher salt (optional; skip if using canned broth)

1/2 teaspoon kosher salt ( optional; skip if using canned broth )

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

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

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


Input: 1 tablespoon olive oil


Input: 2 cups fresh basil leaves


Input: 1 whole bulb garlic, the cloves separated, peeled and smashed

1 whole bulb garlic , the cloves separated , peeled and smashed

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

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


Input: 1/2 cup chicken broth, prepared by any standard recipe, or canned

1/2 cup chicken broth , prepared by any standard recipe , or canned

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

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


Input: Freshly ground black pepper


Input: 1 cup heavy cream


Input: 1 tablespoon cornstarch dissolved in 2 tablespoons cold water

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

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Input: 1 1/2 teaspoons kosher salt (add less if using canned broth)

1$1/2 teaspoons kosher salt ( add less if using canned broth )

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

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

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


Input: 5 pounds lamb, shoulder or leg; trimmed, boned and rolled

5 pounds lamb , shoulder or leg; trimmed , boned and rolled

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

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

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


Input: 1 cup chicken broth, prepared by any standard recipe, or canned chicken broth

1 cup chicken broth , prepared by any standard recipe , or canned chicken broth

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

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 whole bulbs garlic, the cloves separated, peeled and smashed

2 whole bulbs garlic , the cloves separated , peeled and smashed

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

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


Input: Fresh basil


Input: 1/8 teaspoon salt (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup frozen corn niblets


Input: Chopped parsley or cilantro, for garnish

Chopped parsley or cilantro , for garnish

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup whole-wheat couscous


Input: 1 cup water


Input: 1 teaspoon olive oil


Input: 1 large clove garlic


Input: 8 ounces whole red pepper or 7 ounces chopped red pepper (ready cut), about 1 3/4 cups

8 ounces whole red pepper or 7 ounces chopped red pepper ( ready cut ) , about 1$3/4 cups

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


Input: Fresh cilantro


Input: 1 tablespoon fresh lime juice


Input: 2 mangoes


Input: 1 jalapeno pepper


Input: 1 papaya


Input: 1 tablespoon olive oil


Input: 2 to 3 tablespoons flour


Input: 12 ounces soft-shell crabs (about 4 crabs, depending on size), cleaned

12 ounces soft-shell crabs ( about 4 crabs , depending on size ) , cleaned

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

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

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


Input: 4 garlic cloves, minced


Input: Salt and ground black pepper


Input: 4 pounds short ribs, in 2-inch chunks

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon dried herbes de Provence

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

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Input: 1 tablespoon tomato pesto or paste

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

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Input: 4 pounds bone-in lamb shoulder or neck, or 2 1/4 pounds boneless lamb stew meat, cut into 2-inch chunks

4 pounds bone-in lamb shoulder or neck , or 2$1/4 pounds boneless lamb stew meat , cut into 2-inch chunks

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

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


Input: Cooked couscous, for serving

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


Input: 1/3 cup sliced almonds


Input: 2 to 4 tablespoons butter


Input: 1 cup cracked green olives, pitted and sliced if desired

1 cup cracked green olives , pitted and sliced if desired

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

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Input: 1 1/4 cups dried apricots, sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Large pinch crumbled saffron


Input: 2 cinnamon sticks, each 2 inches long

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large Spanish onions, peeled and quartered

2 large Spanish onions , peeled and quartered

B-QTY B-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


Input: 1 teaspoon ground cumin


Input: 1 teaspoon ground ginger


Input: 1 teaspoon sweet paprika


Input: 1 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons kosher salt


Input: 4 cloves garlic, crushed


Input: 3 carrots, peeled, in 2-inch lengths

B-QTY B-NAME B-COMMENT I-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: 1 blood orange, or regular juice orange

1 blood orange , or regular juice orange

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 sprigs fresh thyme


Input: 2 cups dry red wine


Input: 2 onions, in 1-inch chunks

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons olive oil


Input: 6 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 eggs


Input: 2 cloves garlic, minced


Input: 1 heaping tablespoon chopped fresh parsley

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon black pepper


Input: 1 heaping tablespoon chopped fresh basil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup fresh bread crumbs


Input: 1/2 cup finely grated Parmesan


Input: Grated Parmesan for serving


Input: 4 small or 2 large pickled peperoncini

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

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Input: 1 pound dried spaghetti for serving

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Cooked meatballs


Input: 1 28-ounce can tomato sauce


Input: 1/2 teaspoon sugar


Input: 2 tablespoons fresh parsley, roughly chopped

2 tablespoons fresh parsley , roughly chopped

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

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Input: 6 large egg yolks


Input: 2 teaspoons granulated sugar


Input: Pinch kosher salt


Input: Salt and pepper


Input: 1 pound pork spareribs, neck bones or pork chops

1 pound pork spareribs , neck bones or pork chops

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

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Input: 1 pound beef chuck roast, blade steak or brisket

1 pound beef chuck roast , blade steak or brisket

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 3 tablespoons olive oil


Input: 3/4 cup chopped onions


Input: 2 cloves garlic, minced


Input: 1 6-ounce can tomato paste


Input: 1 teaspoon dried oregano


Input: 1 tablespoon dried basil


Input: 1 teaspoon dried red pepper flakes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons kosher salt


Input: 1 bay leaf


Input: 1 28-ounce can crushed tomatoes, preferably Italian

1 28-ounce can crushed tomatoes , preferably Italian

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups pure maple syrup


Input: 2 cups heavy cream


Input: 1/2 cup whole milk


Input: 1/2 teaspoon salt


Input: 3 tablespoons butter, more for greasing pan

3 tablespoons butter , more for greasing pan

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

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Input: 1/2 cup cornmeal


Input: 1 teaspoon ground cinnamon


Input: 1/2 teaspoon ground ginger


Input: 3/4 cup sugar


Input: 1 vanilla bean or 1 teaspoon vanilla extract

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

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Input: 3 tablespoons cornstarch


Input: 2 tablespoons unsalted butter, softened (optional)

2 tablespoons unsalted butter , softened ( optional )

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 4 cups whole milk


Input: 1/2 cup molasses


Input: 4 ounces Mexican Squirt soda (or 1 ounce freshly squeezed grapefruit juice and 3 ounces 7Up)

4 ounces Mexican Squirt soda ( or 1 ounce freshly squeezed grapefruit juice and 3 ounces 7Up )

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

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

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


Input: 3/4 ounce fresh lime juice (half a lime)

3/4 ounce fresh lime juice ( half a lime )

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

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Input: Pinch of salt


Input: 2/3 cup sugar


Input: 2 1/2 cups half-and-half or whole milk

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 hard-cooked egg, peeled and thinly sliced

1 hard-cooked egg , 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: 2 tablespoons sliced pitted olives, preferably a mix of black and green

2 tablespoons sliced pitted olives , preferably a mix of black and green

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

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 1/2 ounces Herradura Hacienda del Cristero Blanco tequila

1$1/2 ounces Herradura Hacienda del Cristero Blanco tequila

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 large basil leaves


Input: 1 8-inch round crusty country loaf or small ciabatta, halved

1 8-inch round crusty country loaf or small ciabatta , halved

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 Kirby cucumber or 1/2 regular cucumber

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

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Input: 1 medium-size, ripe tomato, sliced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 small red onion, sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 jar (5 to 6 ounces) tuna packed in olive oil, drained

1 jar ( 5 to 6 ounces ) tuna packed in olive oil , drained

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

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


Input: 1/2 teaspoon Dijon mustard


Input: Pinch of salt and freshly ground pepper

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

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Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 very small garlic clove, minced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon red wine vinegar


Input: 2 tablespoons honey


Input: 1 teaspoon vanilla


Input: 1/2 teaspoon cinnamon


Input: 2 anchovy fillets, minced (optional)

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

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Input: 8 firm Comice or russet (Bosc) pears

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

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Input: 1 cup low-fat ricotta cheese


Input: 2 tablespoons low-fat yogurt


Input: 1 tablespoon olive oil


Input: 2 tablespoons tomato paste


Input: 8 tablespoons low-fat yogurt


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 mixed ground spices


Input: 2 cups full-bodied red wine, such as a California cabernet or an Italian Barolo

2 cups full-bodied red wine , such as a California cabernet or an Italian Barolo

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

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


Input: 3 thick slices of lemon


Input: 1 cinnamon stick


Input: 6 cloves


Input: 1 cup sugar


Input: 2 cups water


Input: 1/2 sweet red pepper, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 sweet green pepper, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small jalapeno pepper, finely sliced

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

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Input: 1/2 -inch fresh ginger root, peeled and minced

1/2 -inch fresh ginger root , peeled and minced

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

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Input: 1 clove garlic, minced


Input: 1/2 medium yellow onion, minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Grind 4 or 5 cardamom seeds

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup defatted stock made from turkey giblets

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

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Input: Salt to taste


Input: 4 small acorn squashes


Input: 1/2 cup bulgur wheat


Input: 1 cup cooked brown rice


Input: 1/4 cup chopped, roasted, unsalted cashews

1/4 cup chopped , roasted , unsalted cashews

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

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Input: 1 teaspoon freshly ground black pepper, or more to taste

1 teaspoon freshly ground black pepper , or more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced fresh thyme, or more to taste

1 tablespoon minced fresh thyme , or more to taste

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 cups flour


Input: 1 cup shortening


Input: 1 teaspoon salt


Input: 2-3 tablespoons ice water


Input: 4 cups sour pie cherries


Input: 1 cup sugar


Input: 3 1/2 tablespoons tapioca


Input: 2 cups fresh chestnuts


Input: 1 cup dried apricots


Input: 1 1/2 cups finely chopped fresh tomatoes, seeds removed

1$1/2 cups finely chopped fresh tomatoes , seeds removed

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

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Input: 1 cup minced parsley


Input: Rind of one orange, minced

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

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Input: 2 cups croutons made of stale or toasted whole-wheat bread

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

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Input: 1 cup chopped celery


Input: 1 cup chopped, unpeeled apples (Granny Smith, Wolf River or any tart cooking apples)

1 cup chopped , unpeeled apples ( Granny Smith , Wolf River or any tart cooking apples )

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

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


Input: 3 tablespoons extra-virgin olive oil


Input: 1 clove garlic, minced


Input: 1 cup minced yellow onions


Input: 1 1/4 cup plump raisins (3/4 cup sultanas and 1/2 cup regular variety)

1$1/4 cup plump raisins ( 3/4 cup sultanas and 1/2 cup regular variety )

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

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


Input: 1/2 cup finely chopped green pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small carrot, grated

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


Input: 1 1/2 cups fine dry bread crumbs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds chicken breast, deboned, skinned, trimmed of fat and ground

1$1/2 pounds chicken breast , deboned , skinned , trimmed of fat and ground

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

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


Input: 1/2 cup finely chopped sweet red pepper

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

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Input: Salt to taste


Input: 1 teaspoon dried oregano


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

1/4 teaspoon cayenne pepper , or to taste

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

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Input: 1 teaspoon file powder (optional)

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

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Input: 1 cup finely diced celery


Input: 1 tablespoon unsalted butter plus 1/4 teaspoon butter for greasing pan

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

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Input: 1 large egg


Input: 1/2 cup heavy cream


Input: 1 garlic clove, minced


Input: 1/2 teaspoon dried oregano


Input: 1/2 teaspoon dried basil


Input: 1/4 cup chopped green pepper (optional)

1/4 cup chopped green pepper ( optional )

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 teaspoons salt


Input: 1/2 teaspoons freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 or 4 strips bacon


Input: 1 1/2 cups finely chopped onions


Input: 2 eggs


Input: 1/2 cup fine bread crumbs


Input: 3/4 cup chopped parsley


Input: 1/2 pound ground veal


Input: 1/2 pound ground pork


Input: Few shakes dry mustard


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 medium-size potatoes


Input: 4 medium-size onions


Input: 2 to 3 tablespoons olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound ground beef


Input: Few shakes cinnamon


Input: 2 teaspoons capers, rinsed


Input: 3 scallions, cut in rounds

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large cucumber, thinly sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons red-wine vinegar


Input: 2 tablespoons extra-virgin olive oil


Input: 4 ounces feta cheese


Input: 12 Calamata olives, rinsed and pitted

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

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Input: 1/2 pound greens, like romaine lettuce, washed, dried and broken into bite-size pieces

1/2 pound greens , like romaine lettuce , washed , dried and broken into bite-size pieces

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

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


Input: 2 tablespoons olive oil


Input: 2 large lemons


Input: 2 teaspoons minced garlic


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 tablespoon sesame seeds


Input: 1 whole peeled garlic clove


Input: Salt and freshly ground pepper to taste

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

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Input: 1/8 teaspoon hot pepper flakes


Input: 12 small new red potatoes (about 2 pounds)

12 small new red potatoes ( about 2 pounds )

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

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Input: Salt and pepper to taste


Input: 2 tablespoons butter


Input: 1/4 cup finely chopped parsley or 1/4 cup finely chopped fresh dill

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

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


Input: 8 to 10 chicken thighs, skinned

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

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Input: 2 tablespoons crushed dried oregano


Input: 1 tablespoon olive oil


Input: 1 teaspoon sesame oil


Input: 1 1/2 pounds fresh spinach


Input: 4 slices lemon


Input: 4 boneless skinless halibut or salmon fillets, about 6 ounces each

4 boneless skinless halibut or salmon fillets , about 6 ounces each

B-QTY 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: Salt and freshly ground pepper to taste

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

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Input: 1 hard-cooked egg quartered


Input: 2 tablespoons Dijon-style mustard


Input: 1 tablespoon fresh lemon juice


Input: 1 tablespoon grated ginger


Input: 3 tablespoons coarsely chopped parsley


Input: 1 teaspoon minced garlic


Input: 6 tablespoons olive oil


Input: 1 tablespoon wine vinegar


Input: 1/2 cup coarsely chopped scallions including greens

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

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Input: 10 cloves garlic, crushed and peeled

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Input: 2 quarts extra virgin olive oil, or as needed

2 quarts extra virgin olive oil , or as needed

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

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Input: About 20 sage leaves or 10 thyme sprigs or 5 rosemary sprigs

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

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


Input: 2 teaspoons ground black pepper


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 turkey wings, thighs or legs

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Input: 1 tablespoon coarse salt


Input: 2 teaspoons lemon juice


Input: Lightly crushed amaretti, for garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large stalk lemon grass


Input: 2 large shallots


Input: 1 cup dry white wine


Input: 10 ounces turbot


Input: 1 large ripe but firm mango

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: A couple of sprigs of cilantro to yield 1 tablespoon chopped

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


Input: A few shakes of salt

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


Input: 1 pound tiny new potatoes


Input: 1/2 cup of 2 percent milk

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup bottled olives paste, made with finely-chopped black olives (see note)

2/3 cup bottled olives paste , made with finely-chopped black olives ( see note )

O B-UNIT B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT 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: 1/8 teaspoon salt


Input: 3 to 4 teaspoons wasabi powder

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups heavy cream


Input: 2 pounds ripe peaches


Input: 1 tablespoon amaretto liqueur (optional)

1 tablespoon amaretto liqueur ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup sifted confectioner's sugar


Input: 3 egg whites


Input: 6 egg yolks


Input: 1/2 cup amaretti crumbs (amaretto cookies crushed in a blender or food processor)

1/2 cup amaretti crumbs ( amaretto cookies crushed in a blender or food processor )

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

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


Input: 1/2 cup white wine


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: 1/4 cup olive oil


Input: 3 pounds fresh spinach


Input: 1 pound whole fillet of salmon

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup olive oil


Input: 1 teaspoon balsamic vinegar


Input: 1 tablespoon pink peppercorns


Input: 6 sun-dried tomato halves in oil, about 1/3 cup

6 sun-dried tomato halves in oil , about 1/3 cup

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup grated Parmigiano-Reggiano cheese


Input: 3 egg yolks, lightly beaten

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Corn starch or potato starch for dusting

B-COMMENT B-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: Melted butter and freshly grated cheese, to taste

Melted butter and freshly grated cheese , to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups all-purpose flour


Input: 4 tablespoons butter


Input: 1 tablespoon minced shallots


Input: 1 teaspoon white pepper


Input: 3 cloves garlic, peeled, with central stem removed

3 cloves garlic , peeled , with central stem removed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 red bell pepper, cored and cut into 1/8,-by- 1/8,-by-1 1/2 -inch strips

1/2 red bell pepper , cored and cut into 1/8 , -by- 1/8 , -by-1$1/2 -inch strips

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

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

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


Input: Fresh herbs, leaves only and loosely packed: 1/2 cup parsley; 1/3 cup basil; 1/4 cup oregano; 1/4 cup mint; 1/4 cup rosemary; 2 tablespoons sage; 1 tablespoon thyme

Fresh herbs , leaves only and loosely packed: 1/2 cup parsley; 1/3 cup basil; 1/4 cup oregano; 1/4 cup mint; 1/4 cup rosemary; 2 tablespoons sage; 1 tablespoon thyme

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

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

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

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


Input: 2 teaspoons salt


Input: 1/2 ounce dried porcini (boletus) mushrooms

1/2 ounce dried porcini ( boletus ) mushrooms

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 2 pounds Idaho baking potatoes


Input: 3 tablespoons unsalted butter


Input: 3 tablespoons sugar, plus more to taste

3 tablespoons sugar , plus more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons kosher salt, plus more to taste

2 teaspoons kosher salt , plus more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Cooking-oil spray


Input: 1/2 cup coconut milk


Input: 1 tablespoon mild curry powder


Input: 1 avocado, peeled, cored and cut lengthwise into 1/3 -inch slices

1 avocado , peeled , cored and cut lengthwise into 1/3 -inch 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

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 lime


Input: 40 small or 20 large basil leaves

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces crab meat, preferably large leg sections, cleaned

8 ounces crab meat , preferably large leg sections , cleaned

B-QTY B-UNIT 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: 8 ears yellow corn (or 7 cups frozen kernels)

8 ears yellow corn ( or 7 cups frozen kernels )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Confectioners' sugar


Input: 1 egg yolk beaten with 1 tablespoon cold water

B-QTY B-NAME B-COMMENT I-COMMENT I-COMMENT B-QTY 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 stick butter, chilled and in small pieces

1 stick butter , chilled and in small pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon salt


Input: 2 tablespoons cocoa


Input: 1 1/4 cups flour


Input: 1/4 teaspoon ground cloves


Input: 1 cup finely ground walnuts


Input: 2 cups fresh cranberries


Input: 1 cup sugar


Input: 1/2 cup apple juice


Input: 1 teaspoon cinnamon


Input: 2 cups chicken or beef stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup dry red wine


Input: 1 cup cranberries


Input: 1 bay leaf


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: 1/4 cup finely chopped onion


Input: 1 cup fresh cranberries


Input: 1/2 teaspoon dried thyme


Input: 1 tablespoon minced fresh parsley


Input: 3 tablespoons butter or olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups sliced red onions


Input: 2 cloves garlic, minced


Input: 2 pounds red cabbage, cored and shredded

2 pounds red cabbage , cored and shredded

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons extra-virgin olive oil


Input: 2 tablespoons fish stock


Input: 1 tablespoon honey


Input: 2 pounds monkfish sliced in 12 medallions about 1/2-inch thick

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup all-purpose flour


Input: 2 tablespoons dry red wine


Input: 1 tablespoon balsamic vinegar


Input: 1/4 pound fresh mozzarella cheese


Input: 1/4 pound prosciutto


Input: 12 tablespoons green-olive paste


Input: Dijon mustard


Input: Cayenne pepper


Input: 1 baguette cut into 1/2-inch diagonal slices (or 8 slices country-style bread cut into 3-by-3-inch slices 1/2-inch thick

1 baguette cut into 1/2-inch diagonal slices ( or 8 slices country-style bread cut into 3-by-3-inch slices 1/2-inch thick

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


Input: 1/4 pound good-quality cheddar cheese


Input: 1/4 pound goat cheese, like Montrachet, at room temperature

1/4 pound goat cheese , like Montrachet , at room temperature

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup diced sun-dried tomatoes


Input: Chopped chives, parsley or basil to garnish

Chopped chives , parsley or basil to garnish

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 baguette cut into 1/2-inch diagonal slices (or 8 slices country-style bread cut into 3-by-3-inch slices 1/2-inch thick)

1 baguette cut into 1/2-inch diagonal slices ( or 8 slices country-style bread cut into 3-by-3-inch slices 1/2-inch thick )

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

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


Input: 12 tablespoons black-olive paste


Input: 1 baguette cut in 1/2-inch diagonal slices (or 8 slices thick country-style bread cut into 3-by-3-inch slices 1/2-inch thick)

1 baguette cut in 1/2-inch diagonal slices ( or 8 slices thick country-style bread cut into 3-by-3-inch slices 1/2-inch thick )

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

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

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

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


Input: 2 cups cooked long-grain white rice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup apple juice


Input: 1 pound cooked crawfish tails (about 4 pounds whole crawfish, or buy the frozen tails already cleaned, cooked and shelled)

1 pound cooked crawfish tails ( about 4 pounds whole crawfish , or buy the frozen tails already cleaned , cooked and shelled )

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

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

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

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


Input: 2 cups fish stock


Input: 5 tablespoons all-purpose flour, browned (see note)

5 tablespoons all-purpose flour , browned ( see note )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup chopped celery


Input: 1/2 cup chopped green bell peppers

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup chopped onions


Input: 1/8 teaspoon cayenne


Input: 1/4 teaspoon white pepper


Input: 1/4 teaspoon onion powder


Input: 1/2 teaspoon garlic powder


Input: 1/2 teaspoon dry mustard


Input: 1/4 teaspoon black pepper


Input: 1 teaspoon sweet paprika


Input: 2 cups quartered fresh mushrooms


Input: 2 cups apple juice


Input: 1 cup chicken stock


Input: 3 cups cooked penne or other tubular pasta

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 1/4 teaspoon salt


Input: 2 cups diced onions


Input: 1/4 cup nonfat cream cheese


Input: 2 cups peeled diced eggplant


Input: 1 cup nonfat cottage cheese


Input: 5 ounces evaporated skim milk


Input: 1/2 teaspoon ground white pepper


Input: 1 teaspoon dried basil leaves


Input: 1 teaspoon garlic powder


Input: 1 teaspoon salt


Input: 1 1/4 teaspoons onion powder


Input: 1 1/2 teaspoons dry mustard


Input: 1 teaspoon white peppercorns


Input: 2 teaspoons green peppercorns


Input: 2 teaspoons pink peppercorns


Input: 2 tablespoons minced fresh parsley


Input: 1 1/2 pounds medium peeled shrimp


Input: 1/4 cup nonfat mayonnaise


Input: 1/4 cup nonfat cream cheese


Input: 2 1/2 cups chopped onions


Input: 4 cups fresh-cut corn (about 6 to 8 ears)

4 cups fresh-cut corn ( about 6 to 8 ears )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 cups apple juice


Input: 1 cup chopped celery


Input: 1 teaspoon minced fresh garlic


Input: 1 1/2 cups shrimp or fish stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons nonfat dry milk


Input: 2 cups evaporated skim milk


Input: 1/4 teaspoon dried oregano leaves


Input: 1/4 teaspoon cayenne


Input: 1/4 teaspoon black pepper


Input: 1/2 teaspoon dried basil leaves


Input: 1/2 teaspoon white pepper


Input: 1/2 teaspoon dried thyme leaves


Input: 1 1/4 teaspoons onion powder


Input: 2 tablespoons brown sugar


Input: 1 teaspoon dry mustard


Input: 2 teaspoons dry mustard


Input: 1 1/2 teaspoons salt


Input: 1 1/2 teaspoons sweet paprika


Input: 1 1/2 teaspoons garlic powder


Input: 2 cups ketchup


Input: 1/4 cup balsamic vinegar


Input: 2 cloves garlic, minced


Input: 1/2 cup butter


Input: 1 medium onion, minced


Input: 1 tablespoon balsamic vinegar


Input: 1 cup olive oil


Input: 1/4 cup dry red wine


Input: 2 tablespoons soy sauce


Input: Salt and pepper as desired

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


Input: 2 or more wild ducks, plucked and drawn

2 or more wild ducks , plucked and drawn

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons coarse salt


Input: 1 tablespoon poultry seasoning


Input: 1/4 teaspoon black pepper


Input: 1 1/2 cups ricotta


Input: 2 teaspoons thyme leaves


Input: 1/2 cup grated Parmesan


Input: 4 pounds venison, preferably from the haunch or loin

4 pounds venison , preferably from the haunch or loin

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups olive oil


Input: 1 cup dry red wine


Input: 1/2 teaspoon each of thyme and marjoram

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 bay leaves


Input: 1 clove


Input: 10 juniper berries, bruised


Input: 2 large cloves garlic, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper as desired

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


Input: 2 pounds eggplant, cut crosswise into 1/3-inch slices

2 pounds eggplant , cut crosswise into 1/3-inch slices

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Grated nutmeg


Input: About 6 tablespoons olive oil


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons flour


Input: 2 cups milk


Input: Juice 1/2 lemon


Input: Juice 1 orange


Input: 3 tablespoons icing sugar


Input: 6 ounces unsalted butter


Input: 6 ounces sugar


Input: 3 large eggs


Input: 6 ounces self-rising flour


Input: A pinch of salt


Input: 4 ounces coarsely chopped walnuts


Input: 2 tablespoons butter


Input: A pinch of salt


Input: Grated rind of 1/2 lemon


Input: 3 large eggs


Input: 7 ounces self-rising flour


Input: Grated rind of 1 large orange

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 ounces sugar


Input: 8 tablespoons crystallized ginger, chopped

8 tablespoons crystallized ginger , chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: About 1 cup molasses


Input: 4 ounces raisins


Input: 4 ounces crystallized ginger, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon ground cinnamon


Input: 1 teaspoon ground nutmeg


Input: 5 teaspoons ground ginger


Input: Milk as needed


Input: 1 teaspoon ground allspice


Input: 8 ounces whole wheat flour


Input: 4 large eggs


Input: 4 ounces light brown sugar


Input: 8 ounces plain flour


Input: 2 teaspoons bicarbonate of soda


Input: 12 ounces molasses


Input: 4 ounces corn syrup


Input: 1 or 2 bunches fresh chives

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces margarine


Input: 2 cups heavy cream


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: 6 cups water


Input: 2 bay leaves


Input: 1 pound potatoes, peeled and coarsely diced

1 pound potatoes , peeled and coarsely diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 kaffir lime leaves, finely sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 stalks lemon grass, trimmed, and bulb thinly sliced

4 stalks lemon grass , trimmed , and bulb thinly sliced

B-QTY B-UNIT 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: 1/4 pound onions, coarsely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound leeks, washed well, trimmed and white part sliced

1 pound leeks , washed well , trimmed and white part sliced

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Input: 3 large cloves garlic, coarsely chopped

3 large cloves garlic , coarsely chopped

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Input: 4 tablespoons unsalted butter


Input: 1 cup holy basil leaves


Input: 1 cup chopped coriander leaves


Input: 12 ounces rice vermicelli, soaked in boiling water until soft, about 10 minutes, and drained

12 ounces rice vermicelli , soaked in boiling water until soft , about 10 minutes , and drained

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Input: 1 1/2 red bell peppers, washed, trimmed, seeded and sliced finely into rings

1$1/2 red bell peppers , washed , trimmed , seeded and sliced finely into rings

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Input: 7 kaffir lime leaves, sliced very, very finely

7 kaffir lime leaves , sliced very , very finely

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Input: 7 shallots, finely sliced


Input: 1/3 cup palm sugar


Input: 4 tablespoons fish sauce


Input: 10 tablespoons lime juice (1/2 cup plus 2 tablespoons)

10 tablespoons lime juice ( 1/2 cup plus 2 tablespoons )

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Input: 1 tablespoon peanut oil


Input: 1 tablespoon leftover spice puree


Input: Salad (recipe follows)

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Input: Dressing (recipe follows)

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Input: 1 tablespoon hoisin sauce


Input: 1/3 cup palm sugar


Input: 3 tablespoons fish sauce (nam pla or nuoc mam)

3 tablespoons fish sauce ( nam pla or nuoc mam )

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Input: 3 tablespoons peanut oil


Input: 1/2 green pepper, seeded and cut in chunks

1/2 green pepper , seeded and cut in chunks

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Input: 1 bird's-eye chili (tiny, very hot chile), seeded and chopped

1 bird's-eye chili ( tiny , very hot chile ) , seeded and chopped

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Input: 1 tablespoon coarsely grated galangal


Input: 1 tablespoon coarsely grated ginger


Input: 5 shallots, finely chopped


Input: 8 six-ounce lamb medallions


Input: Lemon wedges


Input: 6 tablespoons whole mustard seeds


Input: 4 tablespoons salt


Input: 1/2 cup sugar


Input: 1 tablespoon whole black peppercorns, plus 3 tablespoons

1 tablespoon whole black peppercorns , plus 3 tablespoons

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Input: 1 tablespoon whole coriander seeds, plus 6 tablespoons

1 tablespoon whole coriander seeds , plus 6 tablespoons

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Input: 4 pounds center-cut salmon


Input: 1 pound sweet potatoes, peeled and cut in one-inch cubes

1 pound sweet potatoes , peeled and cut in one-inch cubes

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Input: 1 1/2 teaspoons very, very finely sliced kaffir lime leaves

1$1/2 teaspoons very , very finely sliced kaffir lime leaves

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Input: 1 large shallot, finely chopped

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Input: 1 tomato, peeled, seeded and cut into very small dice for garnish

1 tomato , peeled , seeded and cut into very small dice for garnish

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Input: 6 to 8 tablespoons heavy cream for garnish

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Input: Salt to taste


Input: 3 pints vegetable stock


Input: 2 stalks lemon grass, trimmed, and bulb thinly sliced

2 stalks lemon grass , trimmed , and bulb thinly sliced

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Input: 6 holy basil leaves, plus 6 to 8 sprigs for garnish

6 holy basil leaves , plus 6 to 8 sprigs for garnish

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Input: Lemon-grass butter sauce (recipe follows)

Lemon-grass butter sauce ( recipe follows )

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