Input: 7 ounces black truffles, thickly sliced

7 ounces black truffles , thickly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped roasted peanuts


Input: 2 teaspoons minced garlic


Input: 1 tablespoon finely grated ginger


Input: 1 tablespoon smooth peanut butter


Input: 1 tablespoon sugar


Input: 2 tablespoons Chinese sesame paste


Input: 3 1/2 tablespoons soy sauce


Input: 2 tablespoons Chinese rice vinegar


Input: 2 tablespoons sesame oil, plus a splash

2 tablespoons sesame oil , plus a splash

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: Splash of vermouth


Input: 3 pitted Spanish green queen olives, skewered

3 pitted Spanish green queen olives , skewered

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

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Input: 1 organic basil leaf


Input: 1 pound Chinese egg noodles (1/8-inch-thick), frozen or (preferably) fresh, available in Asian markets

1 pound Chinese egg noodles ( 1/8-inch-thick ) , frozen or ( preferably ) fresh , available in Asian markets

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

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


Input: 1 1/4 ounces olive juice


Input: Salt and pepper, to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch cayenne or Aleppo pepper or other mild ground chili powder

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

YesCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped fresh parsley or mint

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 4 ounces basil-infused organic vodka*


Input: 1/2 cup plain whole milk yogurt

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium onion, minced

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


Input: 3 garlic cloves, minced


Input: 1 pound eggplants, preferably small light purple ones

1 pound eggplants , preferably small light purple ones

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: 2 tablespoons unsalted butter, melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Confectioners' sugar


Input: 8 2/3-inch slices stale coarse country-style bread, crust removed

8$2/3-inch slices stale coarse country-style bread , crust removed

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

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Input: 6 tablespoons coarsely chopped Italian parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds fresh cherries, washed, stemmed and pitted

1$1/2 pounds fresh cherries , washed , stemmed and pitted

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

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Input: 1/3 cup sugar


Input: 2/3 cup water


Input: 2 tablespoons fresh lemon juice, plus more to taste

2 tablespoons fresh lemon juice , plus more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons salt


Input: Freshly ground pepper to taste

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


Input: 2 medium tomatoes, seeded and diced

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

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Input: 1/2 medium onion, peeled and diced

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

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Input: 3 tablespoons fresh lemon juice


Input: 1 bunch arugula, stemmed and coarsely chopped

1 bunch arugula , stemmed and coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1/2 medium onion, very thinly sliced

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

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Input: 1 teaspoon olive oil


Input: 4 medium tomatoes, diced

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


Input: 1/2 cup coarsely chopped Italian parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 teaspoons grated lemon zest


Input: 2 tablespoons fresh lemon juice


Input: 1 teaspoon olive oil


Input: 2 1/2 teaspoons salt


Input: Freshly ground pepper to taste

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


Input: 1/2 pound farfalle, cooked


Input: 1 raw artichoke heart, shaved into thin slices with a mandoline, vegetable peeler or sharp knife

1 raw artichoke heart , shaved into thin slices with a mandoline , vegetable peeler or sharp knife

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

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


Input: 1/4 cup shaved fresh Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped fresh mint


Input: 3 medium zucchinis, diced

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


Input: 3 cups water


Input: 1 cup medium-grind bulgur


Input: 3 teaspoons olive oil


Input: Freshly ground pepper to taste


Input: 1 medium tomato, seeded and diced

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

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Input: 4 teaspoons chopped fresh thyme


Input: 3 tablespoons fresh lemon juice


Input: 1 1/2 teaspoons salt


Input: 2 cups cooked small white beans

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 ounces orecchiette, cooked


Input: 4 ounces pancetta, diced


Input: Freshly ground pepper to taste


Input: 1/2 teaspoon salt


Input: 1/2 teaspoon olive oil


Input: 1 teaspoon fresh lemon juice


Input: Freshly ground pepper to taste

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


Input: 6 tablespoons fresh lemon juice


Input: 1/2 cup coarsely chopped Italian parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound medium shrimp, shelled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 teaspoons salt


Input: 24 baby artichokes, tough outer leaves removed, halved lengthwise

24 baby artichokes , tough outer leaves removed , halved lengthwise

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 1 1/2 teaspoons salt


Input: Freshly ground pepper to taste

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


Input: 2 teaspoons olive oil


Input: 2 tablespoons red wine vinegar


Input: 3 cups torn fresh basil


Input: 6 large ripe tomatoes, cut into 1/2-inch wedges

6 large ripe tomatoes , cut into 1/2-inch wedges

B-QTY B-COMMENT I-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 to 3 tablespoons finely chopped mixed herbs (chives, tarragon, chervil, dill or others)

2 to 3 tablespoons finely chopped mixed herbs ( chives , tarragon , chervil , dill or others )

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

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

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


Input: 12 large farm fresh eggs

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


Input: 1/2 cup heavy cream


Input: Sea salt and freshly ground black pepper

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Extra virgin olive oil


Input: 12 cloves garlic


Input: Pinch cayenne pepper


Input: 2 teaspoons Dijon mustard


Input: 2 teaspoons chopped parsley


Input: 3/4 cup Comté or Gruyère cheese, grated

3/4 cup Comté or Gruyère cheese , grated

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

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Input: 6 long rosemary sprigs


Input: 2 pounds small cherry or grape tomatoes, such as Sweet 100's or Sweet 1000's

2 pounds small cherry or grape tomatoes , such as Sweet 100's or Sweet 1000's

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

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

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


Input: Pinch salt


Input: 1 garlic clove, minced


Input: 2 tablespoons unsalted butter


Input: 1 1/4 cups fresh white bread crumbs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup heavy cream


Input: 8 cups green cabbage in 1-inch dice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small bay leaf


Input: 1 1/4 teaspoon salt


Input: 3/4 cup yellow onion in 1/4-inch dice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 1/2 cups Yukon Gold potatoes in 1/2-inch dice

1$1/2 cups Yukon Gold potatoes in 1/2-inch dice

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

NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup slab bacon in 1/4-inch dice

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

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Input: 2 teaspoons chopped parsley for garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 head garlic, peeled, cloves crushed

B-QTY B-UNIT 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: Vegetable spray


Input: 6 cups rich chicken stock


Input: 2 cups diced yellow onions


Input: 6 generous cups green cabbage in 1-inch dice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon caraway seeds


Input: 1 teaspoon paprika


Input: 2 teaspoons dry mustard


Input: 1 tablespoon dark brown sugar


Input: Salt


Input: Pinch cayenne pepper


Input: 1 small red chili pepper, seeded and cut into fine rings, for garnish

1 small red chili pepper , seeded and cut into fine rings , for garnish

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

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

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


Input: 1 1/4 pounds pork spareribs (about 8 ribs or 1/2 rack)

1$1/4 pounds pork spareribs ( about 8 ribs or 1/2 rack )

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: Chopped cilantro, for garnish

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


Input: 1/4 cup fresh citrus juice (2 parts orange juice to 1 part lime juice), plus zest in strips

1/4 cup fresh citrus juice ( 2 parts orange juice to 1 part lime juice ) , plus zest in strips

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

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

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

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


Input: 1 3-inch knob of ginger, peeled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon Maldon salt or 1 1/2 teaspoons table salt

1 tablespoon Maldon salt or 1$1/2 teaspoons table salt

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 carrot, peeled and halved

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 onion, peeled and halved

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cinnamon stick


Input: Chopped fresh Thai basil or cilantro, for garnis

Chopped fresh Thai basil or cilantro , for garnis

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

YesCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 pounds chicken wings


Input: 1 cup bamboo shoots


Input: 2 tablespoons fish sauce


Input: 5 cardamom pods, bruised


Input: 1 1/2 cups small green Thai eggplants, trimmed, or 1 cup sugar snap peas

1$1/2 cups small green Thai eggplants , trimmed , or 1 cup sugar snap peas

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

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

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


Input: 1 1/2 cups chicken broth


Input: 3 kaffir lime leaves, cut into thin strips

3 kaffir lime leaves , cut into thin strips

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 Seville oranges


Input: 1 13 1/2-ounce can coconut milk


Input: 1 1/2 tablespoons masaman or red Thai curry paste

1$1/2 tablespoons masaman or red Thai curry paste

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 duck breasts, 2 1/2 to 3 pounds

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

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Input: 2 large eggs


Input: 1/4 cup whole milk


Input: 3/4 cup confectioners' sugar


Input: 1 teaspoon baking powder


Input: 2 tablespoons cocoa, sifted


Input: 2 large egg yolks


Input: 3/4 cup superfine sugar


Input: 5 tablespoons Seville orange juice (see note)

5 tablespoons Seville orange juice ( see note )

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 teaspoon baking soda


Input: 1 cup all-purpose flour


Input: 1/4 teaspoon salt


Input: Finely grated zest and juice of 2 Seville oranges (about 1/2 cup); see note

Finely grated zest and juice of 2 Seville oranges ( about 1/2 cup ) ; see note

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

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

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


Input: 3/4 cup light brown sugar


Input: 1 stick unsalted butter, softened

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Vegetable oil for pan


Input: 10 tablespoons butter


Input: Juice and finely grated zest of 2 Seville oranges (see note)

Juice and finely grated zest of 2 Seville oranges ( see note )

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

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

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


Input: 4 tablespoons chilled butter, diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large eggs


Input: 1 cup all-purpose flour


Input: 1 hard cooked egg, peeled and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons red wine vinegar


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: 4 tablespoons vegetable or corn oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped onion


Input: 1 tablespoon olive oil


Input: 2 bunches firm, unblemished watercress

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon Dijon mustard


Input: 1 teaspoon fresh thyme leaves or 1/4 teaspoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon finely chopped garlic


Input: 2 tablespoons finely chopped parsley


Input: 2 finely chopped shallots


Input: 1 tablespoon soy sauce


Input: 2 tablespoons finely chopped coriander


Input: 4 medium-size ripe tomatoes, about 1 pound

4 medium-size ripe tomatoes , about 1 pound

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 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 fine fresh bread crumbs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup unsweetened coconut milk


Input: 2 teaspoons dark soy sauce


Input: 1 tablespoon lime juice


Input: 4 boneless red snapper fillets with skin, about 6 ounces each (see note)

4 boneless red snapper fillets with skin , about 6 ounces each ( see note )

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

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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon lemon juice


Input: 2 tablespoons finely chopped shallots or scallions

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons butter


Input: 2 tablespoons olive oil


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 teaspoon granulated sugar


Input: 2 teaspoons red curry paste (see note)

2 teaspoons red curry paste ( see note )

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

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Input: 1 tablespoon peanut oil


Input: 1/4 cup lemon juice


Input: 1/2 cup shelled unsalted peanuts


Input: 1 tablespoon cilantro leaves


Input: 3 to 4 cloves garlic


Input: 4 small green bird chilies (see note)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 teaspoon ground nutmeg


Input: 2 cloves, crushed


Input: 1/2 cup sweet soy sauce (see note)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 tablespoon black peppercorns, cracked

1/2 tablespoon black peppercorns , cracked

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon kentjur (lesser galangal), peeled and finely chopped (see note)

1 tablespoon kentjur ( lesser galangal ) , peeled and finely chopped ( see note )

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

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

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


Input: 3-4 red bird chilies, seeded and finely chopped (see note)

3-4 red bird chilies , seeded and finely chopped ( see note )

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

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

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


Input: 1 tablespoon shrimp paste (see note)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 3 candlenuts or macadamia nuts, ground or finely chopped (see note)

3 candlenuts or macadamia nuts , ground or finely chopped ( see note )

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

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

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


Input: 1/2 tablespoon ground coriander


Input: 1 tablespoon fresh turmeric root (see note), peeled and finely chopped, or 1 teaspoon ground dried turmeric

1 tablespoon fresh turmeric root ( see note ) , peeled and finely chopped , or 1 teaspoon ground dried turmeric

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

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

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

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


Input: 2 1/2 tablespoons galangal, peeled and finely chopped (see note)

2$1/2 tablespoons galangal , peeled and finely chopped ( see note )

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

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

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


Input: 4 cloves garlic, finely chopped

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

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Input: 1 1/4 cups grated coconut


Input: 2 1/2 teaspoons granulated sugar


Input: 1/2 cup plus 2 tablespoons dark soy sauce

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 tablespoons seeded, finely chopped red or green bird chilies (see note)

1 to 2 tablespoons seeded , finely chopped red or green bird chilies ( see note )

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

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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 6 wooden or bamboo skewers, soaked in hot water for 10 minutes

6 wooden or bamboo skewers , soaked in hot water for 10 minutes

B-QTY B-COMMENT I-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: 3 cooked lobster tails, shelled and split, each tail cut into 6 pieces

3 cooked lobster tails , shelled and split , each tail cut into 6 pieces

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

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

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


Input: 1/4 cup Balinese thousand-spice sauce (see recipe)

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 6 lemongrass stalks


Input: 2 teaspoons vegetable oil


Input: 2 red bird chilies, seeded and thinly sliced (see note)

2 red bird chilies , seeded and thinly sliced ( see note )

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

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

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


Input: 1 clove garlic, finely chopped

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

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Input: 1 small shallot, thinly sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 lime, cut into 6 wedges

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

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Input: 1 pound ground pork


Input: 1/2 teaspoon freshly ground pepper


Input: 3 stalks lemongrass, tough outer leaves discarded and ends trimmed, minced

3 stalks lemongrass , tough outer leaves discarded and ends trimmed , minced

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

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 tablespoons ground coriander


Input: 1 1/2 pounds boneless, skinless chicken breasts, cut into 24 1/2-inch wide and 4-inch long strips

1$1/2 pounds boneless , skinless chicken breasts , cut into 24$1/2-inch wide and 4-inch long strips

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

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

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


Input: 24 12-inch wooden or bamboo skewers, soaked in hot water for 10 minutes

24 12-inch wooden or bamboo skewers , soaked in hot water for 10 minutes

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

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


Input: 1 large shallot, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Lettuce leaves for garnish


Input: 4 teaspoons vegetable oil


Input: 6 wooden or bamboo skewers, soaked in hot water for 10 minutes

6 wooden or bamboo skewers , soaked in hot water for 10 minutes

B-QTY B-COMMENT I-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 tablespoon fish sauce


Input: 2 1/2 teaspoons cornstarch


Input: 1 tablespoon granulated sugar


Input: 2 medium shallots, minced

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


Input: 6 cloves garlic, minced


Input: 3 pounds beef round or sirloin, cut into 3/4-inch cubes

3 pounds beef round or sirloin , cut into 3/4-inch cubes

B-QTY B-UNIT 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup unsweetened coconut milk


Input: 1 large egg


Input: 3/4 cup sugar


Input: 4 teaspoons water


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

1/2 pound unsalted butter , at room temperature

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons dark brown sugar


Input: 1/4 cup panang curry paste (see note)

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

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Input: 1 cup unsweetened coconut milk


Input: 2 tablespoons fish sauce (see note)

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

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon lime juice


Input: 1 tablespoon whole milk


Input: 1 1/2 cups raspberry preserves, preferably a not-too-sweet kind

1$1/2 cups raspberry preserves , preferably a not-too-sweet kind

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: 5 large eggs


Input: 1 3/4 cups all purpose flour


Input: 1/3 teaspoon baking powder


Input: 1/2 pound lightly salted butter


Input: 1 1/2 cups sugar


Input: 1 teaspoon pure vanilla extract


Input: Kirsch to taste


Input: 1/2 cup water


Input: 1 1/2 pounds soft ripe plums


Input: 1/2 cup fresh orange juice


Input: 1 cup sugar


Input: 1/2 cup sugar


Input: 3 egg yolks


Input: 1 pint blueberries


Input: A 1-inch piece vanilla bean


Input: 2 cups milk


Input: 3/4 cup of sugar


Input: 2 tablespoons lemon juice


Input: 2 cups milk


Input: 3/4 cup sugar


Input: A 1-inch piece vanilla bean


Input: 3 egg yolks


Input: 1 1/2 pounds ripe peaches


Input: Salt and pepper to taste

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


Input: 1/2 cup red wine vinegar


Input: 1 tablespoon dried oregano leaves


Input: 1 medium sweet onion, finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups vegetable oil


Input: 1 pound fresh Nantucket bay scallops

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons dry white wine


Input: 2 tablespoons chicken broth


Input: Salt and pepper to taste

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


Input: 1 1/2 cups vegetable oil


Input: 2 2 1/2-pound chickens, rinsed, patted dry, spines removed, each cut into 12 pieces

2 2$1/2-pound chickens , rinsed , patted dry , spines removed , each cut into 12 pieces

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

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


Input: 4 links Italian sausage (2 hot and 2 sweet), in the casings, cut into 1-inch pieces

4 links Italian sausage ( 2 hot and 2 sweet ) , in the casings , cut into 1-inch pieces

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


Input: 1/2 cup dry white wine


Input: 1/2 cup chicken broth


Input: 2 to 3 small potatoes, peeled, boiled and sliced (optional)

2 to 3 small potatoes , peeled , boiled and sliced ( optional )

B-QTY O B-RANGE_END B-COMMENT B-NAME 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 YesPAREN YesPAREN YesPAREN


Input: 6 to 8 hot vinegared cherry peppers, left whole

6 to 8 hot vinegared cherry peppers , left whole

B-QTY O B-RANGE_END B-COMMENT I-COMMENT B-NAME I-NAME B-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 large bell peppers (red, yellow or green), seeded and cut into thin strips

2 large bell peppers ( red , yellow or green ) , seeded and cut into thin strips

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

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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon minced garlic


Input: 1 large sweet onion, cut in half lengthwise and sliced

1 large sweet onion , cut in half lengthwise and sliced

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 jalapeño peppers, seeded and cut into thin rounds

2 jalapeño peppers , seeded and cut into thin rounds

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons vanilla extract


Input: 1 tablespoon unsalted butter, plus more for the sauce if necessary

1 tablespoon unsalted butter , plus more for the sauce if necessary

B-QTY B-UNIT B-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

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


Input: 4 ounces andouille sausage, thinly sliced

4 ounces andouille sausage , thinly sliced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup confectioners' sugar


Input: 12 tablespoons sweet butter


Input: 1/4 cup water, dissolved


Input: 1 tablespoon of sugar


Input: 2 eggs, beaten


Input: 3 1/2 cups all-purpose flour


Input: 2/3 cup sifted Dutch cocoa


Input: Coarse sugar


Input: Vanilla butter (see recipe)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 3 tablespoons olive oil


Input: 12 littleneck clams, shucked and minced

12 littleneck clams , shucked and minced

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

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Input: 1 teaspoon dried oregano


Input: 2 tablespoons grated Parmesan cheese


Input: 1 cup sugar


Input: 1 cup Crisco


Input: 1 egg


Input: 1/4 cup dark molasses


Input: 1 tablespoon baking soda


Input: 1/4 teaspoon salt


Input: 1 teaspoon cinnamon


Input: 1 teaspoon ground cloves


Input: 1/2 teaspoon ginger


Input: 2 cups flour


Input: Additional sugar for rolling


Input: 1 cup milk


Input: 2 tablespoons butter


Input: 1/2 cup sugar


Input: 1 teaspoon vanilla extract


Input: 1 package yeast, dissolved in 1/4 cup tepid water (110 degrees) with 1 tablespoon sugar

1 package yeast , dissolved in 1/4 cup tepid water ( 110 degrees ) with 1 tablespoon sugar

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

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


Input: 3 cloves garlic, finely minced

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

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Input: Cornmeal


Input: White clam topping (see recipe)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon coarse-ground black pepper


Input: 2 tablespoons olive oil


Input: 1 teaspoon salt


Input: 2 cups fish stock


Input: 1 pound turbot or sea bass fillets, skinned, in four pieces

1 pound turbot or sea bass fillets , skinned , in four pieces

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

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

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


Input: 1/2 cup whole-wheat flour


Input: 2 1/4 to 2 1/2 cups white flour

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup tepid water (110 degrees)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 package yeast


Input: 1 teaspoon sugar


Input: 3/4 cup sour cream


Input: 1 cup chicken broth


Input: 1 large ripe tomato, chopped, or 1 1/2 cups canned tomatoes, chopped

1 large ripe tomato , chopped , or 1$1/2 cups canned tomatoes , chopped

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

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 clove garlic, crushed


Input: Salt and black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 chicken breast halves, cut in half

B-QTY B-NAME I-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: 6 chicken drumsticks


Input: 2 tablespoons hot Hungarian paprika


Input: 4 tablespoons chicken fat or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 large onion, finely chopped

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

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Input: 1 tablespoon chopped flat-leaf parsley leaves

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

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Input: 16 pearl onions, peeled

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


Input: 1 large shallot, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups St.-Émilion or other dry red wine, preferably merlot

2 cups St.-Émilion or other dry red wine , preferably merlot

B-QTY B-UNIT O B-COMMENT I-COMMENT I-COMMENT I-COMMENT 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: 3 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper


Input: Salt to taste


Input: 3 teaspoons curry powder


Input: 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: 1/4 teaspoon anise seeds


Input: 4 tablespoons sesame seeds


Input: 4 tuna steaks, about 1 1/2 pounds total, each about 1 inch thick

4 tuna steaks , about 1$1/2 pounds total , each about 1 inch thick

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

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

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


Input: 3 tablespoons vegetable oil


Input: Mixed green salad (see recipe)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 6 cups mixed salad greens like romaine, red-leaf lettuce, escarole, Boston, arugula, endive or frisee or mesclun

6 cups mixed salad greens like romaine , red-leaf lettuce , escarole , Boston , arugula , endive or frisee or mesclun

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

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

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


Input: 8 tablespoons unsalted butter, preferably high-fat European style, diced

8 tablespoons unsalted butter , preferably high-fat European style , diced

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 YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: 7 tablespoons crème fraîche


Input: 8 medium-size Yukon Gold potatoes, about 1 pound

8 medium-size Yukon Gold potatoes , about 1 pound

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

NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons olive or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons garlic, minced


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 red wine vinegar


Input: 2 tablespoons Dijon mustard


Input: 1/4 pound grated Gruyere or Swiss cheese

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

NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon ground nutmeg


Input: 2 tablespoons butter


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 whole cloves


Input: 2 tablespoons butter


Input: 2 tablespoons chopped parsley


Input: 3/4 pound medium egg noodles


Input: 1 bay leaf


Input: 2 sprigs fresh thyme or 1 teaspoon dried

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: 2 sprigs parsley stems


Input: 2 tablespoons flour


Input: 1 1/2 cups dry white wine, Burgundy-style preferred

1$1/2 cups dry white wine , Burgundy-style preferred

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 16 white pearl onions, peeled, or 8 small white onions, peeled

16 white pearl onions , peeled , or 8 small white onions , peeled

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

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

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


Input: 2 teaspoons finely chopped garlic


Input: 1 1/2 cups fresh chicken broth or canned

1$1/2 cups fresh chicken broth or canned

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound small mushrooms, cleaned

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons vegetable oil


Input: 4 chicken legs with thighs attached, about 2 3/4 pounds total

4 chicken legs with thighs attached , about 2$3/4 pounds total

B-QTY 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

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: 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: Juice of 1 lime


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: 4 cups cooked black beans


Input: 2 cups cooked corn kernels


Input: 2 large, ripe tomatoes, roughly chopped

2 large , ripe tomatoes , roughly chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large red or yellow bell pepper, finely diced

1 large red or yellow bell pepper , finely diced

B-QTY B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME B-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 jalapeno pepper, seeds removed, finely chopped

1/2 jalapeno pepper , seeds removed , finely chopped

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large red onion, finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup finely chopped fresh coriander

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon minced garlic or minced garlic in oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons ground cumin


Input: 1 teaspoon ground coriander


Input: 1/8 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: 8 ounces cheese-filled tortellini


Input: 1 ounce Parmigiano Reggiano (1/3 cup coarsely grated)

1 ounce Parmigiano Reggiano ( 1/3 cup coarsely grated )

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

NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: A few sprigs fresh basil to yield 2 heaping tablespoons chopped

B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME B-COMMENT I-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: 2 teaspoons olive oil


Input: 8 oil-cured olives


Input: 12 ounces fresh, ripe tomatoes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large clove garlic


Input: 1/3 cup olive oil


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


Input: 2 tablespoons red-wine vinegar


Input: 1/4 teaspoon finely minced garlic


Input: 2 teaspoons Dijon-style mustard


Input: 1 teaspoon anchovy paste


Input: 1/4 cup finely chopped parsley


Input: 1/2 pound well-cleaned Belgian endive


Input: 1 1/4 pounds well-cleaned Boston lettuce

1$1/4 pounds well-cleaned Boston lettuce


Input: 3/4 pound shrimp, peeled and deveined

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound monkfish or sea scallops

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound broccoli flowerettes, cut into bite-size pieces, about 3 1/2 cups

1/2 pound broccoli flowerettes , cut into bite-size pieces , about 3$1/2 cups

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

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

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


Input: 1/2 pound ziti


Input: Freshly ground pepper to taste

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


Input: 1/4 cup heavy cream


Input: 1/4 cup plus 1 tablespoon olive oil

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup finely chopped onion


Input: tablespoons chopped shallots


Input: 1/2 teaspoon finely minced garlic


Input: 1/2 cup dry white wine


Input: 1/2 cup crushed tomatoes


Input: 1/2 teaspoon dried tarragon


Input: 1/4 teaspoon dried red pepper flakes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste if desired

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


Input: 2 tablespoons black peppercorns


Input: 2 star anise


Input: 2 cans (about 4 cups) chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 bunch fresh thyme


Input: 4 bay leaves


Input: 2 cans (about 4 cups) chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1/4 cup fermented black beans, rinsed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon coriander seeds


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: 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 cans (about 4 cups) chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 2 tablespoons soy sauce


Input: 2 scallions, trimmed and cut into 1-inch lengths

2 scallions , trimmed and cut into 1-inch lengths

B-QTY B-NAME O B-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: 2 thin slices fresh ginger, unpeeled, or 1/2 teaspoon ground ginger

2 thin slices fresh ginger , unpeeled , or 1/2 teaspoon ground ginger

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

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


Input: 3 peppercorns


Input: Several sprigs fresh parsley, if you have them

Several sprigs fresh parsley , if you have them

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove garlic, unpeeled


Input: 1 medium onion, unpeeled, roughly chopped

1 medium onion , unpeeled , roughly chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Red chili flakes for garnish

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


Input: 4 tablespoons grated dry aged cheese like Cheddar or a dry goat

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

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

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


Input: 1 ounce smoked bacon, diced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 16-ounce cans black beans, rinsed and drained

2 16-ounce cans black beans , rinsed and drained

B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 carrot, peeled and roughly chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cans (about 4 cups) chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1/4 ounce pomegranate syrup


Input: 1/2 ounce lime juice


Input: 1/2 ounce simple syrup (see note below)

1/2 ounce simple syrup ( see note below )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 ounces Junipero, or other gin

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large mint leaves


Input: 1/2 orange slice


Input: 6 to 8 ounces Champagne


Input: 1 teaspoon Grand Marnier


Input: 1 teaspoon cognac


Input: Pinch freshly ground black pepper


Input: 1 tablespoon fresh oregano leaves


Input: 4 or 5 cloves garlic


Input: 4 large plum tomatoes, washed and trimmed

4 large plum tomatoes , washed and trimmed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 large white onion, cut in half

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 cups water


Input: 2 large carrots, trimmed and peeled

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 teaspoons fresh rosemary or 1/2 teaspoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup cracked wheat, cooked and drained

1/3 cup cracked wheat , cooked and drained

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon chopped parsley for each 2 cups of soup (3 to 5 tablespoons)

1 tablespoon chopped parsley for each 2 cups of soup ( 3 to 5 tablespoons )

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

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

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


Input: 2 large chicken breasts with bone, skinless

2 large chicken breasts with bone , skinless

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon chopped fresh sage or 1/3 teaspoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces lean prosciutto, trimmed of all excess fat and diced

2 ounces lean prosciutto , trimmed of all excess fat and diced

B-QTY B-UNIT B-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

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


Input: 1 tablespoon fresh thyme leaves or 1 teaspoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup dry white wine


Input: 4 cups chicken stock


Input: 2 cups canned kidney beans, thoroughly rinsed and drained

2 cups canned kidney beans , thoroughly rinsed and drained

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons olive oil


Input: 1 tablespoon finely minced garlic


Input: 3 ribs celery, sliced in food processor

3 ribs celery , sliced in food processor

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large carrots, sliced in food processor

2 large carrots , sliced in food processor

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: 1 large onion, coarsely diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon salt (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


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 tablespoons grated Parmigiano Reggiano or pecorino (optional)

4 tablespoons grated Parmigiano Reggiano or pecorino ( optional )

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

NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 cups diced canned plum tomatoes (1 28- or 29-ounce can

2 cups diced canned plum tomatoes ( 1 28- or 29-ounce can

B-QTY B-UNIT B-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

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


Input: 1 1/3 cups canned chickpeas, rinsed and drained

1$1/3 cups canned chickpeas , rinsed and drained

O 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: 2 tablespoons minced garlic


Input: 1 medium-size red onion, diced, about 1 cup

1 medium-size red onion , diced , about 1 cup

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons extra-virgin olive oil


Input: 1 large head broccoli, trimmed into small flowerettes, about 3 cups

1 large head broccoli , trimmed into small flowerettes , about 3 cups

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

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

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


Input: 1/2 pound orecchiette (little ears) or rigatoni

1/2 pound orecchiette ( little ears ) or rigatoni

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1/2 cup instant polenta


Input: Freshly ground pepper to taste

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


Input: 6 jumbo shrimp, about 3/4 pound total weight

6 jumbo shrimp , about 3/4 pound total weight

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup plus 1 teaspoon dry sherry

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons melted butter


Input: 1/2 teaspoon finely minced garlic


Input: 2 tablespoons freshly squeezed lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 bay leaves, broken into half-inch pieces

2 bay leaves , broken into half-inch pieces

B-QTY B-NAME I-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: 1 sprig fresh thyme


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 1/4 pound crawfish tails, shelled and with their own fat, or an equal amount of shrimp, shelled

1/4 pound crawfish tails , shelled and with their own fat , or an equal amount of shrimp , shelled

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

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

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

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


Input: 1 tablespoon finely chopped onion


Input: 1 tablespoon finely chopped sweet red pepper

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon finely chopped celery


Input: 1 tablespoon finely minced garlic


Input: 1/2 teaspoon Pernod


Input: 3 tablespoons heavy cream


Input: 1/2 cup fine fresh bread crumbs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 cloves garlic, peeled


Input: Canola oil for greasing pan

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


Input: 4 plum tomatoes, halved and seeded

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 sage leaves, chopped


Input: 1 cup chicken or beef stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 15 1/2-ounce can white beans, rinsed and drained

1 15$1/2-ounce can white beans , rinsed and drained

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon salt (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


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 cups water


Input: 1 tablespoon butter


Input: 1 tablespoon milk


Input: 1/8 teaspoon salt


Input: 1/2 cup fine fresh bread crumbs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup heavy cream


Input: 1 tablespoon freshly squeezed lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon finely minced garlic


Input: 1 teaspoon Creole-style mustard


Input: 1 teaspoon dry sherry


Input: 2 tablespoons butter


Input: 1/4 cup finely chopped green or yellow sweet pepper or a combination of both

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


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 1/2 cups water


Input: 1/2 pound lump crab meat, picked over to remove all traces of shell or cartilage

1/2 pound lump crab meat , picked over to remove all traces of shell or cartilage

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

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

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


Input: 1/4 teaspoon cayenne pepper


Input: 1/2 teaspoon coarsely chopped fresh thyme leaves

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 leaves fresh tarragon, coarsely chopped

5 leaves fresh tarragon , coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 fresh basil leaves, coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 tablespoons dry red wine


Input: 4 tablespoons thinly sliced carrot rounds

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons syrup, preferably cane syrup

2 tablespoons syrup , preferably cane syrup

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 sprigs fresh thyme


Input: 4 large rabbit legs with thighs attached, about 1 1/2 pounds total

4 large rabbit legs with thighs attached , about 1$1/2 pounds total

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

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

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


Input: 6 tablespoons finely chopped onion


Input: 6 tablespoons finely chopped celery


Input: 8 cups rich chicken broth


Input: 1/4 cup oyster liquor


Input: 2 bay leaves


Input: 1 cup corn, peanut or vegetable oil

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups flour


Input: 1/2 teaspoon, approximately, file powder (ground dried sassafras leaves)

1/2 teaspoon , approximately , file powder ( ground dried sassafras leaves )

B-QTY B-UNIT B-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

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


Input: 16 tablespoons (1 cup) cooked white rice

16 tablespoons ( 1 cup ) cooked white rice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 8 thin slices smoked sausage, preferably andouille, although kielbasa may be used

8 thin slices smoked sausage , preferably andouille , although kielbasa may be used

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

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

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


Input: 4 tablespoons melted butter


Input: 4 oysters, shucked


Input: 1/4 cup melted butter


Input: 1 cup finely chopped onion


Input: 1/2 cup finely chopped green pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup finely chopped celery


Input: 1 tablespoon finely minced garlic


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: 1/2 cup dried currants


Input: 4 boned quail, about 3/4 pound total

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: 1 teaspoon vanilla extract


Input: 1 cup chopped dried apricots


Input: 1/2 teaspoon salt


Input: 1/4 teaspoon baking soda


Input: 2 teaspoons baking powder


Input: 2 cups flour


Input: 2 large eggs


Input: 1/2 cup light brown sugar


Input: 1/2 cup granulated sugar


Input: 1/2 cup (1 stick) unsalted butter, softened

1/2 cup ( 1 stick ) unsalted butter , softened

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 cups diced peeled butternut squash

1$1/4 cups diced peeled butternut squash

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons toasted unsweetened coconut


Input: Salt and ground black pepper


Input: 3 tablespoons plain yogurt


Input: 1 cup milk


Input: 4 cups peeled diced butternut squash

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups water or chicken stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons curry powder


Input: 1 cup chopped peeled tart apple

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup chopped onion


Input: Salt and freshly ground pepper

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


Input: 2 tablespoons vegetable oil


Input: 2 tablespoons freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon finely minced fresh sage

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon finely minced parsley


Input: 1 1/2 cups Arborio rice


Input: 4 cups hot chicken or vegetable stock

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup chopped onion


Input: 4 cloves garlic, minced


Input: 2 tablespoons unsalted butter


Input: 1 cup semisweet chocolate morsels


Input: 3 cups finely diced peeled, seeded butternut squash

3 cups finely diced peeled , seeded butternut squash

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup diced ( 1/4 inch) dried apricots

1/2 cup diced ( 1/4 inch ) dried apricots

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 YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 2 cups all-purpose flour


Input: 1 cup walnut pieces


Input: 1 tablespoon vanilla extract


Input: 1/4 cup canola oil


Input: 1 cup light-brown sugar


Input: 1 1/2 teaspoons baking powder


Input: 2 eggs


Input: 2 1/2 teaspoons salt


Input: 6 medium potatoes (about 2 pounds), peeled and quartered

6 medium potatoes ( about 2 pounds ) , peeled and quartered

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

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

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


Input: 1 stick unsalted butter


Input: 2 apples, unpeeled but cored and coarsely chopped (4 cups)

2 apples , unpeeled but cored and coarsely chopped ( 4 cups )

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

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


Input: 2 tablespoons curry powder


Input: 1 teaspoon chili powder


Input: 2 tablespoons tomato paste


Input: 2 medium onions, peeled and chopped (2 1/2 cups)

2 medium onions , peeled and chopped ( 2$1/2 cups )

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

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YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 lamb breasts (about 2 3/4 pounds total)

2 lamb breasts ( about 2$3/4 pounds total )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 8 parsley leaves


Input: 1 pound kale, mustard greens, collards or turnip greens (12 cups lightly packed)

1 pound kale , mustard greens , collards or turnip greens ( 12 cups lightly packed )

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

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


Input: 12 cups pork or chicken stock, or a 50-50 mixture of stock and water

12 cups pork or chicken stock , or a 50-50 mixture of stock and water

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

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


Input: 2 sweet potatoes (1 pound), peeled and cut into 1/2-inch dice (about 3 1/2 cups)

2 sweet potatoes ( 1 pound ) , peeled and cut into 1/2-inch dice ( about 3$1/2 cups )

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

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


Input: 3/4 cup small pasta (pastina, tubettini or small bow tie)

3/4 cup small pasta ( pastina , tubettini or small bow tie )

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

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

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


Input: 1 1/2 teaspoons salt (more or less depending on the saltiness of the stock)

1$1/2 teaspoons salt ( more or less depending on the saltiness of the stock )

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

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

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


Input: 1 fresh black truffle, optional

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon nutmeg


Input: 2 cups skim milk


Input: 1 cup heavy cream


Input: 4 cups chicken stock


Input: 1/4 cup Armagnac or Cognac


Input: 1 tablespoon sugar


Input: 8 whole pitted prunes


Input: 12 ounces button mushrooms


Input: 2 dried porcini mushrooms or other flavorful dried mushrooms

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound fresh chestnuts


Input: 4 tablespoons unsalted butter


Input: 1 medium-size celery root, peeled and diced

1 medium-size celery root , peeled and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper to taste

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


Input: 2 tablespoons olive oil


Input: 1/4 cup finely chopped shallots


Input: 2 cups finely chopped fennel, fronds chopped and reserved

2 cups finely chopped fennel , fronds chopped and reserved

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon ground cumin


Input: 1 teaspoon yellow mustard seeds


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 cups corn kernels (from about 6 ears)

3 cups corn kernels ( from about 6 ears )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 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: 4 cloves garlic, peeled and crushed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 or more dried red chilies, like serrano

2 or more dried red chilies , like serrano

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 to 4 pounds spareribs, cut into individual ribs, excess fat removed

3 to 4 pounds spareribs , cut into individual ribs , excess fat removed

B-QTY O B-RANGE_END 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 NoCAP NoCAP

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


Input: Salt and pepper to taste

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


Input: 3 bay leaves


Input: 1 head cabbage, savoy (preferred) or white, 1 1/2 to 2 pounds, cored and shredded

1 head cabbage , savoy ( preferred ) or white , 1$1/2 to 2 pounds , cored and shredded

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

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


Input: 1 cup dry white wine


Input: Chopped fresh parsley leaves


Input: 1/2 cup Armagnac or Cognac


Input: Extra-virgin olive oil, to drizzle

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 (6-ounce) salmon fillets

NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper


Input: Cooking-oil spray


Input: 2 1/2 tablespoons butter, softened


Input: 1/2 cup kosher salt, or as needed

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

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Input: 1/2 cup sugar


Input: 1/2 cup rice


Input: 1/4 cup oolong tea leaves, mixed with 2 tablespoons water

1/4 cup oolong tea leaves , mixed with 2 tablespoons water

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 slices white bread


Input: 1 tablespoon capers


Input: 1 tablespoon chopped chives


Input: 1/4 cup finely chopped celery


Input: 1/4 cup, plus 2 tablespoons, mayonnaise

1/4 cup , plus 2 tablespoons , mayonnaise

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 15 ounces canned skinless, boneless salmon, drained and broken into pieces

15 ounces canned skinless , boneless salmon , drained and broken into pieces

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

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: Grated zest of half a lime

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt and freshly ground black pepper

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons fresh lime juice


Input: 3 tablespoons finely chopped red onion

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Egg wash (1 egg yolk beaten with 2 teaspoons heavy cream)

Egg wash ( 1 egg yolk beaten with 2 teaspoons heavy cream )

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

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

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


Input: 1 pound homemade puff pastry (or Dufour brand ready made)

1 pound homemade puff pastry ( or Dufour brand ready made )

B-QTY B-UNIT 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: 3 tablespoons lemon juice


Input: Salt and freshly ground black pepper to taste

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Input: 1 tablespoon chopped thyme leaves


Input: 1 tablespoon chopped Italian parsley


Input: 3 tablespoons dry sherry


Input: 1/2 cup all-purpose flour


Input: 1 1/2 cups half-and-half or heavy cream

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Input: 1 sprig fresh rosemary, leaves finely chopped, plus extra for garnish

1 sprig fresh rosemary , leaves finely chopped , plus extra for garnish

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Input: 4 cups strong homemade chicken stock or 5 cups of organic chicken broth from a carton, reduced to 4, plus extra if needed

4 cups strong homemade chicken stock or 5 cups of organic chicken broth from a carton , reduced to 4 , plus extra if needed

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


Input: 3 carrots, cut in 1/2-inch rounds

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

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Input: 1 celery heart in 1/2-inch dice

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

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Input: 20 button mushroom caps or 1/2 pound porcini mushrooms, stems cut off, cut into 1-inch pieces

20 button mushroom caps or 1/2 pound porcini mushrooms , stems cut off , cut into 1-inch pieces

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

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Input: 8 tablespoons butter, plus extra for greasing parchment

8 tablespoons butter , plus extra for greasing parchment

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

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Input: 20 pearl onions, blanched and peeled

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

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Input: 4 8-ounce skinless and boneless chicken-breast halves, cut into 1-inch cubes

4 8-ounce skinless and boneless chicken-breast halves , cut into 1-inch cubes

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

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Input: 6 sheets phyllo dough, defrosted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons unsalted butter, melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup chopped walnuts


Input: 3 tablespoons vegetable oil


Input: 1 1/2 teaspoons lemon juice


Input: 4 firm, ripe Bosc pears (about 2 pounds), peeled, quartered, cored and cut into 1-inch wedges

4 firm , ripe Bosc pears ( about 2 pounds ) , peeled , quartered , cored and cut into 1-inch wedges

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

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Input: 1/2 teaspoon ground cardamom


Input: 2 to 3 scallions, thinly sliced on the diagonal (1/2 cup)

2 to 3 scallions , thinly sliced on the diagonal ( 1/2 cup )

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

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Input: Zest of 1/2 orange


Input: Zest of 1/2 lemon


Input: 6 tablespoons sugar


Input: 1/4 teaspoon ground cloves


Input: 1 tablespoon orange juice


Input: 1 tablespoon unsalted butter


Input: 4 medium squabs (about 11 ounces each), wingtips removed

4 medium squabs ( about 11 ounces each ) , wingtips removed

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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Input: 2 tablespoons pear brandy


Input: Kosher salt to taste


Input: Freshly ground black pepper to taste

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Input: 3/4 cup bulgur


Input: 3 firm, ripe Bosc pears (about 1 1/2 pounds), peeled, halved and cored

3 firm , ripe Bosc pears ( about 1$1/2 pounds ) , peeled , halved and cored

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

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Input: 2 cups half-and-half or milk


Input: 1 cup freshly grated Parmigiano-Reggiano


Input: Butter as needed


Input: 8 ounces mozzarella, grated


Input: 8 ounces Monterey Jack, grated

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

1/2 cup chicken stock , homemade or canned

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Input: 1/4 cup dry red wine


Input: 2 tablespoons red wine vinegar


Input: 1/4 cup flour


Input: 1/4 cup butter


Input: 1 bunch fresh basil, stems removed

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Input: 1/3 cup fresh Italian parsley leaves, washed and dried

1/3 cup fresh Italian parsley leaves , washed and dried

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Input: 8 to 10 cloves garlic