id	sid	tid	token	lemma	pos
1979	1	1	This	this	DT
1979	1	2	is	be	VBZ
1979	1	3	a	a	DT
1979	1	4	COPYRIGHTED	COPYRIGHTED	NNP
1979	1	5	Project	Project	NNP
1979	1	6	Gutenberg	Gutenberg	NNP
1979	1	7	etext	etext	NN
1979	1	8	.	.	.
1979	2	1	Copyright	copyright	NN
1979	2	2	(	(	-LRB-
1979	2	3	C	C	NNP
1979	2	4	)	)	-RRB-
1979	2	5	Mitzi	Mitzi	NNP
1979	2	6	Perdue	Perdue	NNP
1979	2	7	.	.	.
1979	3	1	The	the	DT
1979	3	2	Perdue	Perdue	NNP
1979	3	3	Chicken	Chicken	NNP
1979	3	4	Cookbook	Cookbook	NNP
1979	3	5	by	by	IN
1979	3	6	Mitzi	Mitzi	NNP
1979	3	7	Perdue	Perdue	NNP
1979	3	8	Preface	Preface	NNP
1979	3	9	:	:	:
1979	3	10	Why	why	WRB
1979	3	11	I	-PRON-	PRP
1979	3	12	Chickened	chickene	VBD
1979	3	13	Out	out	RP
1979	3	14	Introduction	introduction	NN
1979	3	15	:	:	:
1979	3	16	You	-PRON-	PRP
1979	3	17	Do	do	VBP
1979	3	18	n't	not	RB
1979	3	19	Need	need	VB
1979	3	20	to	to	TO
1979	3	21	Wing	wing	VB
1979	3	22	It	-PRON-	PRP
1979	3	23	!	!	.
1979	4	1	Let	let	VB
1979	4	2	Frank	Frank	NNP
1979	4	3	Take	take	VB
1979	4	4	You	-PRON-	PRP
1979	4	5	Under	under	IN
1979	4	6	His	-PRON-	PRP$
1979	4	7	.	.	.
1979	5	1	Everything	everything	NN
1979	5	2	You	-PRON-	PRP
1979	5	3	Wanted	want	VBD
1979	5	4	or	or	CC
1979	5	5	Needed	need	VBN
1979	5	6	to	to	TO
1979	5	7	Know	know	VB
1979	5	8	about	about	IN
1979	5	9	Selecting	Selecting	NNP
1979	5	10	,	,	,
1979	5	11	Storing	Storing	NNP
1979	5	12	and	and	CC
1979	5	13	Cooking	Cooking	NNP
1979	5	14	Chicken	Chicken	NNP
1979	5	15	Chapter	Chapter	NNP
1979	5	16	1	1	CD
1979	5	17	.	.	.
1979	6	1	Chicken	chicken	NN
1979	6	2	for	for	IN
1979	6	3	Everyday	Everyday	NNP
1979	6	4	Tips	Tips	NNPS
1979	6	5	on	on	IN
1979	6	6	Cooking	Cooking	NNP
1979	6	7	in	in	IN
1979	6	8	a	a	DT
1979	6	9	Hurry	hurry	NN
1979	6	10	,	,	,
1979	6	11	plus	plus	CC
1979	6	12	:	:	:
1979	6	13	Quick	Quick	NNP
1979	6	14	Recipes	Recipes	NNPS
1979	6	15	,	,	,
1979	6	16	Simple	Simple	NNP
1979	6	17	Recipes	Recipes	NNPS
1979	6	18	,	,	,
1979	6	19	and	and	CC
1979	6	20	Family	Family	NNP
1979	6	21	Favorites	Favorites	NNP
1979	6	22	Chapter	Chapter	NNP
1979	6	23	2	2	CD
1979	6	24	.	.	.
1979	7	1	Chicken	chicken	NN
1979	7	2	for	for	IN
1979	7	3	the	the	DT
1979	7	4	Microwave	Microwave	NNP
1979	7	5	Tips	Tips	NNPS
1979	7	6	for	for	IN
1979	7	7	Using	use	VBG
1979	7	8	the	the	DT
1979	7	9	Microwave	Microwave	NNP
1979	7	10	,	,	,
1979	7	11	plus	plus	CC
1979	7	12	:	:	:
1979	7	13	Quick	Quick	NNP
1979	7	14	Microwave	Microwave	NNP
1979	7	15	Recipes	Recipes	NNPS
1979	7	16	,	,	,
1979	7	17	and	and	CC
1979	7	18	Classic	Classic	NNP
1979	7	19	Recipes	Recipes	NNPS
1979	7	20	Adapted	adapt	VBN
1979	7	21	for	for	IN
1979	7	22	the	the	DT
1979	7	23	Microwave	Microwave	NNP
1979	7	24	Chapter	Chapter	NNP
1979	7	25	3	3	CD
1979	7	26	.	.	.
1979	8	1	Chicken	chicken	NN
1979	8	2	for	for	IN
1979	8	3	Dieters	Dieters	NNP
1979	8	4	Tips	Tips	NNP
1979	8	5	for	for	IN
1979	8	6	Dieters	Dieters	NNPS
1979	8	7	,	,	,
1979	8	8	plus	plus	CC
1979	8	9	:	:	:
1979	8	10	Low	Low	NNP
1979	8	11	Calorie	Calorie	NNP
1979	8	12	,	,	,
1979	8	13	Low	Low	NNP
1979	8	14	Cholesterol	Cholesterol	NNP
1979	8	15	Recipes	Recipes	NNPS
1979	8	16	Chapter	Chapter	NNP
1979	8	17	4	4	CD
1979	8	18	.	.	.
1979	9	1	Chicken	chicken	NN
1979	9	2	for	for	IN
1979	9	3	Children	Children	NNP
1979	9	4	Tips	Tips	NNPS
1979	9	5	on	on	IN
1979	9	6	Cooking	Cooking	NNP
1979	9	7	for	for	IN
1979	9	8	Kids	Kids	NNPS
1979	9	9	,	,	,
1979	9	10	plus	plus	CC
1979	9	11	:	:	:
1979	9	12	Recipes	recipe	NNS
1979	9	13	for	for	IN
1979	9	14	Kids	kid	NNS
1979	9	15	to	to	TO
1979	9	16	Eat	eat	VB
1979	9	17	and	and	CC
1979	9	18	Recipes	Recipes	NNPS
1979	9	19	for	for	IN
1979	9	20	Kids	kid	NNS
1979	9	21	to	to	IN
1979	9	22	Cook	Cook	NNP
1979	9	23	Chapter	Chapter	NNP
1979	9	24	5	5	CD
1979	9	25	.	.	.
1979	10	1	Chicken	chicken	NN
1979	10	2	for	for	IN
1979	10	3	Barbecuing	barbecue	VBG
1979	10	4	Tips	Tips	NNPS
1979	10	5	for	for	IN
1979	10	6	Cooking	Cooking	NNP
1979	10	7	Outdoors	Outdoors	NNP
1979	10	8	,	,	,
1979	10	9	plus	plus	CC
1979	10	10	Recipes	Recipes	NNPS
1979	10	11	for	for	IN
1979	10	12	Barbecuing	barbecue	VBG
1979	10	13	Chapter	Chapter	NNP
1979	10	14	6	6	CD
1979	10	15	.	.	.
1979	11	1	Chicken	chicken	NN
1979	11	2	for	for	IN
1979	11	3	Crowds	Crowds	NNP
1979	11	4	Tips	Tips	NNPS
1979	11	5	on	on	IN
1979	11	6	Quantity	Quantity	NNP
1979	11	7	Cooking	Cooking	NNP
1979	11	8	,	,	,
1979	11	9	plus	plus	CC
1979	11	10	Recipes	Recipes	NNP
1979	11	11	for	for	IN
1979	11	12	Crowds	Crowds	NNP
1979	11	13	Chapter	Chapter	NNP
1979	11	14	7	7	CD
1979	11	15	.	.	.
1979	12	1	Chicken	chicken	NN
1979	12	2	for	for	IN
1979	12	3	Tomorrow$or	Tomorrow$or	NNS
1979	12	4	Next	next	IN
1979	12	5	Week	Week	NNP
1979	12	6	Tips	Tips	NNPS
1979	12	7	on	on	IN
1979	12	8	Storing	Storing	NNP
1979	12	9	and	and	CC
1979	12	10	Freezing	Freezing	NNP
1979	12	11	,	,	,
1979	12	12	plus	plus	CC
1979	12	13	Cook	Cook	NNP
1979	12	14	Ahead	Ahead	NNP
1979	12	15	Recipes	Recipes	NNPS
1979	12	16	Chapter	Chapter	NNP
1979	12	17	8	8	CD
1979	12	18	.	.	.
1979	13	1	Chicken	chicken	NN
1979	13	2	for	for	IN
1979	13	3	Holidays	Holidays	NNP
1979	13	4	Chicken	Chicken	NNP
1979	13	5	and	and	CC
1979	13	6	Holiday	Holiday	NNP
1979	13	7	Cooking	Cooking	NNP
1979	13	8	,	,	,
1979	13	9	plus	plus	CC
1979	13	10	:	:	:
1979	13	11	Menus	Menus	NNP
1979	13	12	and	and	CC
1979	13	13	Recipes	Recipes	NNPS
1979	13	14	for	for	IN
1979	13	15	the	the	DT
1979	13	16	Chinese	Chinese	NNP
1979	13	17	New	New	NNP
1979	13	18	Year	Year	NNP
1979	13	19	,	,	,
1979	13	20	Valentine	Valentine	NNP
1979	13	21	's	's	POS
1979	13	22	Day	Day	NNP
1979	13	23	,	,	,
1979	13	24	Mother	Mother	NNP
1979	13	25	's	's	POS
1979	13	26	Day	Day	NNP
1979	13	27	,	,	,
1979	13	28	Fourth	Fourth	NNP
1979	13	29	of	of	IN
1979	13	30	July	July	NNP
1979	13	31	,	,	,
1979	13	32	Thanksgiving	Thanksgiving	NNP
1979	13	33	,	,	,
1979	13	34	Chanukah	Chanukah	NNP
1979	13	35	,	,	,
1979	13	36	and	and	CC
1979	13	37	Christmas	Christmas	NNP
1979	13	38	Chapter	Chapter	NNP
1979	13	39	9	9	CD
1979	13	40	.	.	.
1979	14	1	Chicken	chicken	NN
1979	14	2	for	for	IN
1979	14	3	Important	important	JJ
1979	14	4	Occasions	occasion	NNS
1979	14	5	Chicken	Chicken	NNP
1979	14	6	for	for	IN
1979	14	7	When	when	WRB
1979	14	8	You	-PRON-	PRP
1979	14	9	Want	want	VBP
1979	14	10	Something	something	NN
1979	14	11	Different	different	JJ
1979	14	12	and	and	CC
1979	14	13	Exciting	exciting	JJ
1979	14	14	,	,	,
1979	14	15	plus	plus	CC
1979	14	16	Show	Show	NNP
1979	14	17	Stopper	Stopper	NNP
1979	14	18	Recipes	Recipes	NNP
1979	14	19	Chapter	Chapter	NNP
1979	14	20	10	10	CD
1979	14	21	.	.	.
1979	15	1	Chicken	chicken	NN
1979	15	2	for	for	IN
1979	15	3	Planovers	Planovers	NNP
1979	15	4	Tips	Tips	NNPS
1979	15	5	on	on	IN
1979	15	6	Food	Food	NNP
1979	15	7	Safety	Safety	NNP
1979	15	8	,	,	,
1979	15	9	plus	plus	CC
1979	15	10	Recipes	Recipes	NNP
1979	15	11	for	for	IN
1979	15	12	the	the	DT
1979	15	13	Rest	rest	NN
1979	15	14	of	of	IN
1979	15	15	the	the	DT
1979	15	16	Bird	Bird	NNP
1979	15	17	Conclusion	Conclusion	NNP
1979	15	18	:	:	:
1979	15	19	A	a	DT
1979	15	20	Rare	Rare	NNP
1979	15	21	Bird	bird	NN
1979	15	22	What	what	WP
1979	15	23	Frank	Frank	NNP
1979	15	24	Is	be	VBZ
1979	15	25	Really	really	RB
1979	15	26	Like	like	UH
1979	15	27	Acknowledgements	acknowledgement	NNS
1979	15	28	I	-PRON-	PRP
1979	15	29	've	have	VB
1979	15	30	often	often	RB
1979	15	31	thought	think	VBN
1979	15	32	that	that	IN
1979	15	33	inspiration	inspiration	NN
1979	15	34	is	be	VBZ
1979	15	35	one	one	CD
1979	15	36	of	of	IN
1979	15	37	the	the	DT
1979	15	38	greatest	great	JJS
1979	15	39	gifts	gift	NNS
1979	15	40	one	one	CD
1979	15	41	person	person	NN
1979	15	42	can	can	MD
1979	15	43	give	give	VB
1979	15	44	another	another	DT
1979	15	45	,	,	,
1979	15	46	and	and	CC
1979	15	47	there	there	EX
1979	15	48	are	be	VBP
1979	15	49	several	several	JJ
1979	15	50	people	people	NNS
1979	15	51	who	who	WP
1979	15	52	were	be	VBD
1979	15	53	an	an	DT
1979	15	54	inspiration	inspiration	NN
1979	15	55	in	in	IN
1979	15	56	writing	write	VBG
1979	15	57	this	this	DT
1979	15	58	book	book	NN
1979	15	59	.	.	.
1979	16	1	First	first	RB
1979	16	2	is	be	VBZ
1979	16	3	a	a	DT
1979	16	4	woman	woman	NN
1979	16	5	whom	whom	WP
1979	16	6	I	-PRON-	PRP
1979	16	7	would	would	MD
1979	16	8	term	term	VB
1979	16	9	the	the	DT
1979	16	10	Godmother	Godmother	NNP
1979	16	11	of	of	IN
1979	16	12	this	this	DT
1979	16	13	book	book	NN
1979	16	14	,	,	,
1979	16	15	Connie	Connie	NNP
1979	16	16	Littleton	Littleton	NNP
1979	16	17	,	,	,
1979	16	18	the	the	DT
1979	16	19	Director	Director	NNP
1979	16	20	of	of	IN
1979	16	21	Advertising	Advertising	NNP
1979	16	22	and	and	CC
1979	16	23	Marketing	Marketing	NNP
1979	16	24	Services	Services	NNPS
1979	16	25	at	at	IN
1979	16	26	Perdue	Perdue	NNP
1979	16	27	.	.	.
1979	17	1	She	-PRON-	PRP
1979	17	2	is	be	VBZ
1979	17	3	a	a	DT
1979	17	4	woman	woman	NN
1979	17	5	totally	totally	RB
1979	17	6	committed	commit	VBD
1979	17	7	to	to	IN
1979	17	8	excellence	excellence	NN
1979	17	9	,	,	,
1979	17	10	and	and	CC
1979	17	11	if	if	IN
1979	17	12	that	that	DT
1979	17	13	commitment	commitment	NN
1979	17	14	to	to	IN
1979	17	15	excellence	excellence	NN
1979	17	16	meant	mean	VBD
1979	17	17	she	-PRON-	PRP
1979	17	18	had	have	VBD
1979	17	19	to	to	TO
1979	17	20	read	read	VB
1979	17	21	and	and	CC
1979	17	22	edit	edit	VB
1979	17	23	until	until	IN
1979	17	24	the	the	DT
1979	17	25	wee	wee	JJ
1979	17	26	hours	hour	NNS
1979	17	27	of	of	IN
1979	17	28	the	the	DT
1979	17	29	morning	morning	NN
1979	17	30	,	,	,
1979	17	31	she	-PRON-	PRP
1979	17	32	always	always	RB
1979	17	33	did	do	VBD
1979	17	34	it	-PRON-	PRP
1979	17	35	as	as	IN
1979	17	36	if	if	IN
1979	17	37	it	-PRON-	PRP
1979	17	38	were	be	VBD
1979	17	39	a	a	DT
1979	17	40	matter	matter	NN
1979	17	41	of	of	IN
1979	17	42	course	course	NN
1979	17	43	.	.	.
1979	18	1	With	with	IN
1979	18	2	each	each	DT
1979	18	3	passing	pass	VBG
1979	18	4	day	day	NN
1979	18	5	,	,	,
1979	18	6	I	-PRON-	PRP
1979	18	7	gained	gain	VBD
1979	18	8	increasing	increase	VBG
1979	18	9	respect	respect	NN
1979	18	10	for	for	IN
1979	18	11	her	-PRON-	PRP$
1979	18	12	professionalism	professionalism	NN
1979	18	13	,	,	,
1979	18	14	judgment	judgment	NN
1979	18	15	and	and	CC
1979	18	16	knowledge	knowledge	NN
1979	18	17	.	.	.
1979	19	1	Bev	Bev	NNP
1979	19	2	Cox	Cox	NNP
1979	19	3	,	,	,
1979	19	4	a	a	DT
1979	19	5	home	home	NN
1979	19	6	economist	economist	NN
1979	19	7	and	and	CC
1979	19	8	food	food	NN
1979	19	9	stylist	stylist	NN
1979	19	10	,	,	,
1979	19	11	was	be	VBD
1979	19	12	an	an	DT
1979	19	13	inspiration	inspiration	NN
1979	19	14	for	for	IN
1979	19	15	her	-PRON-	PRP$
1979	19	16	meticulous	meticulous	JJ
1979	19	17	attention	attention	NN
1979	19	18	to	to	IN
1979	19	19	detail	detail	NN
1979	19	20	,	,	,
1979	19	21	her	-PRON-	PRP$
1979	19	22	enthusiasm	enthusiasm	NN
1979	19	23	,	,	,
1979	19	24	and	and	CC
1979	19	25	her	-PRON-	PRP$
1979	19	26	unfailing	unfailing	JJ
1979	19	27	good	good	JJ
1979	19	28	humor	humor	NN
1979	19	29	no	no	RB
1979	19	30	matter	matter	RB
1979	19	31	what	what	WP
1979	19	32	.	.	.
1979	20	1	Beth	Beth	NNP
1979	20	2	Fusaro	Fusaro	NNP
1979	20	3	,	,	,
1979	20	4	who	who	WP
1979	20	5	typed	type	VBD
1979	20	6	most	most	JJS
1979	20	7	of	of	IN
1979	20	8	the	the	DT
1979	20	9	recipes	recipe	NNS
1979	20	10	in	in	IN
1979	20	11	this	this	DT
1979	20	12	book	book	NN
1979	20	13	,	,	,
1979	20	14	is	be	VBZ
1979	20	15	a	a	DT
1979	20	16	Renaissance	Renaissance	NNP
1979	20	17	Woman	Woman	NNP
1979	20	18	,	,	,
1979	20	19	who	who	WP
1979	20	20	knows	know	VBZ
1979	20	21	not	not	RB
1979	20	22	only	only	RB
1979	20	23	about	about	IN
1979	20	24	food	food	NN
1979	20	25	and	and	CC
1979	20	26	typing	typing	NN
1979	20	27	,	,	,
1979	20	28	but	but	CC
1979	20	29	also	also	RB
1979	20	30	about	about	IN
1979	20	31	everything	everything	NN
1979	20	32	from	from	IN
1979	20	33	making	make	VBG
1979	20	34	pottery	pottery	NN
1979	20	35	to	to	IN
1979	20	36	preserving	preserve	VBG
1979	20	37	the	the	DT
1979	20	38	environment	environment	NN
1979	20	39	.	.	.
1979	21	1	It	-PRON-	PRP
1979	21	2	's	be	VBZ
1979	21	3	been	be	VBN
1979	21	4	a	a	DT
1979	21	5	privilege	privilege	NN
1979	21	6	to	to	TO
1979	21	7	work	work	VB
1979	21	8	with	with	IN
1979	21	9	Beth	Beth	NNP
1979	21	10	.	.	.
1979	22	1	Gretchen	Gretchen	NNP
1979	22	2	Barnes	Barnes	NNP
1979	22	3	,	,	,
1979	22	4	who	who	WP
1979	22	5	assisted	assist	VBD
1979	22	6	Bev	Bev	NNP
1979	22	7	Cox	Cox	NNP
1979	22	8	in	in	IN
1979	22	9	editing	editing	NN
1979	22	10	,	,	,
1979	22	11	learned	learn	VBD
1979	22	12	a	a	DT
1979	22	13	whole	whole	JJ
1979	22	14	new	new	JJ
1979	22	15	computer	computer	NN
1979	22	16	program	program	NN
1979	22	17	,	,	,
1979	22	18	Word	Word	NNP
1979	22	19	Perfect	Perfect	NNP
1979	22	20	,	,	,
1979	22	21	in	in	IN
1979	22	22	order	order	NN
1979	22	23	to	to	TO
1979	22	24	get	get	VB
1979	22	25	the	the	DT
1979	22	26	job	job	NN
1979	22	27	done	do	VBN
1979	22	28	quickly	quickly	RB
1979	22	29	.	.	.
1979	23	1	Sharon	Sharon	NNP
1979	23	2	Sakemiller	Sakemiller	NNP
1979	23	3	,	,	,
1979	23	4	who	who	WP
1979	23	5	is	be	VBZ
1979	23	6	already	already	RB
1979	23	7	a	a	DT
1979	23	8	Word	Word	NNP
1979	23	9	Perfect	Perfect	NNP
1979	23	10	expert	expert	NN
1979	23	11	,	,	,
1979	23	12	also	also	RB
1979	23	13	helped	help	VBD
1979	23	14	with	with	IN
1979	23	15	typing	type	VBG
1979	23	16	and	and	CC
1979	23	17	retyping	retyping	NN
1979	23	18	recipes	recipe	NNS
1979	23	19	.	.	.
1979	24	1	She	-PRON-	PRP
1979	24	2	impressed	impress	VBD
1979	24	3	everyone	everyone	NN
1979	24	4	with	with	IN
1979	24	5	how	how	WRB
1979	24	6	rapidly	rapidly	RB
1979	24	7	she	-PRON-	PRP
1979	24	8	could	could	MD
1979	24	9	get	get	VB
1979	24	10	things	thing	NNS
1979	24	11	done	do	VBN
1979	24	12	.	.	.
1979	25	1	My	-PRON-	PRP$
1979	25	2	sincere	sincere	JJ
1979	25	3	thanks	thank	NNS
1979	25	4	to	to	IN
1979	25	5	the	the	DT
1979	25	6	members	member	NNS
1979	25	7	of	of	IN
1979	25	8	American	American	NNP
1979	25	9	Agri	Agri	NNP
1979	25	10	-	-	HYPH
1979	25	11	Women	Women	NNP
1979	25	12	who	who	WP
1979	25	13	over	over	IN
1979	25	14	the	the	DT
1979	25	15	years	year	NNS
1979	25	16	have	have	VBP
1979	25	17	shared	share	VBN
1979	25	18	their	-PRON-	PRP$
1979	25	19	food	food	NN
1979	25	20	tips	tip	NNS
1979	25	21	with	with	IN
1979	25	22	me	-PRON-	PRP
1979	25	23	.	.	.
1979	26	1	Also	also	RB
1979	26	2	,	,	,
1979	26	3	deepest	deep	JJS
1979	26	4	thanks	thank	NNS
1979	26	5	to	to	IN
1979	26	6	the	the	DT
1979	26	7	U.S.	U.S.	NNP
1979	26	8	Department	Department	NNP
1979	26	9	of	of	IN
1979	26	10	Agriculture	Agriculture	NNP
1979	26	11	's	's	POS
1979	26	12	Cooperative	Cooperative	NNP
1979	26	13	Extension	Extension	NNP
1979	26	14	.	.	.
1979	27	1	One	one	CD
1979	27	2	of	of	IN
1979	27	3	Cooperative	Cooperative	NNP
1979	27	4	Extension	Extension	NNP
1979	27	5	's	's	POS
1979	27	6	major	major	JJ
1979	27	7	activities	activity	NNS
1979	27	8	is	be	VBZ
1979	27	9	helping	help	VBG
1979	27	10	to	to	TO
1979	27	11	educate	educate	VB
1979	27	12	consumers	consumer	NNS
1979	27	13	,	,	,
1979	27	14	and	and	CC
1979	27	15	I	-PRON-	PRP
1979	27	16	owe	owe	VBP
1979	27	17	Cooperative	Cooperative	NNP
1979	27	18	Extension	Extension	NNP
1979	27	19	a	a	DT
1979	27	20	deep	deep	JJ
1979	27	21	debt	debt	NN
1979	27	22	of	of	IN
1979	27	23	gratitude	gratitude	NN
1979	27	24	for	for	IN
1979	27	25	the	the	DT
1979	27	26	education	education	NN
1979	27	27	I	-PRON-	PRP
1979	27	28	've	have	VB
1979	27	29	received	receive	VBN
1979	27	30	through	through	IN
1979	27	31	their	-PRON-	PRP$
1979	27	32	many	many	JJ
1979	27	33	publications	publication	NNS
1979	27	34	,	,	,
1979	27	35	broadcasts	broadcast	NNS
1979	27	36	,	,	,
1979	27	37	classes	class	NNS
1979	27	38	,	,	,
1979	27	39	seminars	seminar	NNS
1979	27	40	,	,	,
1979	27	41	meetings	meeting	NNS
1979	27	42	,	,	,
1979	27	43	and	and	CC
1979	27	44	personal	personal	JJ
1979	27	45	contacts	contact	NNS
1979	27	46	.	.	.
1979	28	1	The	the	DT
1979	28	2	following	follow	VBG
1979	28	3	Cooperative	Cooperative	NNP
1979	28	4	Extension	Extension	NNP
1979	28	5	members$many	members$many	CD
1979	28	6	of	of	IN
1979	28	7	whom	whom	WP
1979	28	8	are	be	VBP
1979	28	9	good	good	JJ
1979	28	10	friends	friend	NNS
1979	28	11	as	as	RB
1979	28	12	well	well	RB
1979	28	13	as	as	IN
1979	28	14	professional	professional	JJ
1979	28	15	colleagues$have	colleagues$have	FW
1979	28	16	been	be	VBN
1979	28	17	invaluable	invaluable	JJ
1979	28	18	resources	resource	NNS
1979	28	19	for	for	IN
1979	28	20	food	food	NN
1979	28	21	tips	tip	NNS
1979	28	22	and	and	CC
1979	28	23	food	food	NN
1979	28	24	knowledge	knowledge	NN
1979	28	25	:	:	:
1979	28	26	Dorothy	Dorothy	NNP
1979	28	27	Thurber	Thurber	NNP
1979	28	28	,	,	,
1979	28	29	Kathryn	Kathryn	NNP
1979	28	30	Boor	Boor	NNP
1979	28	31	,	,	,
1979	28	32	Christine	Christine	NNP
1979	28	33	Bruhn	Bruhn	NNP
1979	28	34	,	,	,
1979	28	35	Ellen	Ellen	NNP
1979	28	36	Pusey	Pusey	NNP
1979	28	37	,	,	,
1979	28	38	Sally	Sally	NNP
1979	28	39	Foulke	Foulke	NNP
1979	28	40	,	,	,
1979	28	41	Bonnie	Bonnie	NNP
1979	28	42	Tanner	Tanner	NNP
1979	28	43	,	,	,
1979	28	44	Bettie	Bettie	NNP
1979	28	45	Collins	Collins	NNP
1979	28	46	,	,	,
1979	28	47	Sue	Sue	NNP
1979	28	48	Snyder	Snyder	NNP
1979	28	49	,	,	,
1979	28	50	Chuck	Chuck	NNP
1979	28	51	Waybeck	Waybeck	NNP
1979	28	52	,	,	,
1979	28	53	and	and	CC
1979	28	54	George	George	NNP
1979	28	55	York	York	NNP
1979	28	56	.	.	.
1979	29	1	Also	also	RB
1979	29	2	thanks	thank	NNS
1979	29	3	to	to	IN
1979	29	4	Dot	Dot	NNP
1979	29	5	Tringali	Tringali	NNP
1979	29	6	of	of	IN
1979	29	7	the	the	DT
1979	29	8	National	National	NNP
1979	29	9	Broiler	Broiler	NNP
1979	29	10	Council	Council	NNP
1979	29	11	,	,	,
1979	29	12	to	to	IN
1979	29	13	Connie	Connie	NNP
1979	29	14	Parvis	Parvis	NNP
1979	29	15	of	of	IN
1979	29	16	the	the	DT
1979	29	17	Delmarva	Delmarva	NNP
1979	29	18	Poultry	Poultry	NNP
1979	29	19	Industry	Industry	NNP
1979	29	20	,	,	,
1979	29	21	to	to	IN
1979	29	22	Joy	Joy	NNP
1979	29	23	Schrage	Schrage	NNP
1979	29	24	from	from	IN
1979	29	25	the	the	DT
1979	29	26	Whirlpool	Whirlpool	NNP
1979	29	27	Corporation	Corporation	NNP
1979	29	28	,	,	,
1979	29	29	and	and	CC
1979	29	30	Lisa	Lisa	NNP
1979	29	31	Readie	Readie	NNP
1979	29	32	from	from	IN
1979	29	33	the	the	DT
1979	29	34	Barbecue	Barbecue	NNP
1979	29	35	Industry	Industry	NNP
1979	29	36	Association	Association	NNP
1979	29	37	.	.	.
1979	30	1	PREFACE	preface	VB
1979	30	2	WHY	why	WRB
1979	30	3	I	-PRON-	PRP
1979	30	4	CHICKENED	chickened	VBP
1979	30	5	OUT	out	RB
1979	30	6	Want	want	VBP
1979	30	7	to	to	TO
1979	30	8	know	know	VB
1979	30	9	a	a	DT
1979	30	10	high	high	JJ
1979	30	11	stress	stress	NN
1979	30	12	situation	situation	NN
1979	30	13	?	?	.
1979	31	1	Try	try	VB
1979	31	2	being	be	VBG
1979	31	3	a	a	DT
1979	31	4	food	food	NN
1979	31	5	writer	writer	NN
1979	31	6	and	and	CC
1979	31	7	cookbook	cookbook	NN
1979	31	8	author	author	NN
1979	31	9	,	,	,
1979	31	10	and	and	CC
1979	31	11	then	then	RB
1979	31	12	marry	marry	VB
1979	31	13	Frank	Frank	NNP
1979	31	14	Perdue	Perdue	NNP
1979	31	15	.	.	.
1979	32	1	You	-PRON-	PRP
1979	32	2	come	come	VBP
1979	32	3	home	home	RB
1979	32	4	from	from	IN
1979	32	5	the	the	DT
1979	32	6	honeymoon	honeymoon	NN
1979	32	7	,	,	,
1979	32	8	everything	everything	NN
1979	32	9	has	have	VBZ
1979	32	10	been	be	VBN
1979	32	11	wonderful	wonderful	JJ
1979	32	12	and	and	CC
1979	32	13	then	then	RB
1979	32	14	...	...	NFP
1979	32	15	it	-PRON-	PRP
1979	32	16	's	be	VBZ
1979	32	17	time	time	NN
1979	32	18	to	to	IN
1979	32	19	Cook	Cook	NNP
1979	32	20	the	the	DT
1979	32	21	First	First	NNP
1979	32	22	Meal	Meal	NNP
1979	32	23	!	!	.
1979	33	1	Frank	Frank	NNP
1979	33	2	wants	want	VBZ
1979	33	3	to	to	TO
1979	33	4	eat	eat	VB
1979	33	5	chicken	chicken	NN
1979	33	6	and	and	CC
1979	33	7	you	-PRON-	PRP
1979	33	8	're	be	VBP
1979	33	9	supposed	suppose	VBN
1979	33	10	to	to	TO
1979	33	11	be	be	VB
1979	33	12	a	a	DT
1979	33	13	good	good	JJ
1979	33	14	cook	cook	NN
1979	33	15	.	.	.
1979	34	1	I	-PRON-	PRP
1979	34	2	remember	remember	VBP
1979	34	3	that	that	DT
1979	34	4	afternoon	afternoon	NN
1979	34	5	so	so	RB
1979	34	6	vividly	vividly	RB
1979	34	7	.	.	.
1979	35	1	I	-PRON-	PRP
1979	35	2	knew	know	VBD
1979	35	3	he	-PRON-	PRP
1979	35	4	'd	'd	MD
1979	35	5	be	be	VB
1979	35	6	coming	come	VBG
1979	35	7	home	home	RB
1979	35	8	around	around	RB
1979	35	9	six	six	CD
1979	35	10	and	and	CC
1979	35	11	that	that	IN
1979	35	12	he	-PRON-	PRP
1979	35	13	'd	'd	MD
1979	35	14	be	be	VB
1979	35	15	hungry	hungry	JJ
1979	35	16	.	.	.
1979	36	1	Now	now	RB
1979	36	2	up	up	IN
1979	36	3	until	until	IN
1979	36	4	that	that	DT
1979	36	5	day	day	NN
1979	36	6	,	,	,
1979	36	7	I	-PRON-	PRP
1979	36	8	had	have	VBD
1979	36	9	always	always	RB
1979	36	10	felt	feel	VBN
1979	36	11	fairly	fairly	RB
1979	36	12	confident	confident	JJ
1979	36	13	in	in	IN
1979	36	14	the	the	DT
1979	36	15	kitchen	kitchen	NN
1979	36	16	.	.	.
1979	37	1	After	after	RB
1979	37	2	all	all	RB
1979	37	3	,	,	,
1979	37	4	I	-PRON-	PRP
1979	37	5	love	love	VBP
1979	37	6	cooking	cook	VBG
1979	37	7	and	and	CC
1979	37	8	trying	try	VBG
1979	37	9	new	new	JJ
1979	37	10	recipes	recipe	NNS
1979	37	11	is	be	VBZ
1979	37	12	my	-PRON-	PRP$
1979	37	13	favorite	favorite	JJ
1979	37	14	pastime	pastime	NN
1979	37	15	.	.	.
1979	38	1	But	but	CC
1979	38	2	cooking	cooking	NN
1979	38	3	chicken	chicken	NN
1979	38	4	for	for	IN
1979	38	5	Frank	Frank	NNP
1979	38	6	Perdue	Perdue	NNP
1979	38	7	?	?	.
1979	39	1	I	-PRON-	PRP
1979	39	2	began	begin	VBD
1979	39	3	to	to	TO
1979	39	4	get	get	VB
1979	39	5	stage	stage	NN
1979	39	6	fright	fright	JJ
1979	39	7	.	.	.
1979	40	1	As	as	IN
1979	40	2	I	-PRON-	PRP
1979	40	3	was	be	VBD
1979	40	4	trying	try	VBG
1979	40	5	to	to	TO
1979	40	6	find	find	VB
1979	40	7	where	where	WRB
1979	40	8	the	the	DT
1979	40	9	pots	pot	NNS
1979	40	10	and	and	CC
1979	40	11	pans	pan	NNS
1979	40	12	were	be	VBD
1979	40	13	in	in	IN
1979	40	14	his	-PRON-	PRP$
1979	40	15	kitchen	kitchen	NN
1979	40	16	,	,	,
1979	40	17	I	-PRON-	PRP
1979	40	18	started	start	VBD
1979	40	19	calculating	calculate	VBG
1979	40	20	that	that	IN
1979	40	21	there	there	EX
1979	40	22	were	be	VBD
1979	40	23	probably	probably	RB
1979	40	24	few	few	JJ
1979	40	25	people	people	NNS
1979	40	26	in	in	IN
1979	40	27	the	the	DT
1979	40	28	world	world	NN
1979	40	29	who	who	WP
1979	40	30	've	have	VB
1979	40	31	eaten	eat	VBN
1979	40	32	chicken	chicken	NN
1979	40	33	more	more	JJR
1979	40	34	times	time	NNS
1979	40	35	than	than	IN
1979	40	36	my	-PRON-	PRP$
1979	40	37	husband	husband	NN
1979	40	38	.	.	.
1979	41	1	"	"	``
1979	41	2	He	-PRON-	PRP
1979	41	3	's	be	VBZ
1979	41	4	been	be	VBN
1979	41	5	eating	eat	VBG
1979	41	6	chicken	chicken	NN
1979	41	7	almost	almost	RB
1979	41	8	daily	daily	RB
1979	41	9	for	for	IN
1979	41	10	his	-PRON-	PRP$
1979	41	11	entire	entire	JJ
1979	41	12	life	life	NN
1979	41	13	"	"	``
1979	41	14	I	-PRON-	PRP
1979	41	15	thought	think	VBD
1979	41	16	,	,	,
1979	41	17	"	"	''
1979	41	18	he	-PRON-	PRP
1979	41	19	likes	like	VBZ
1979	41	20	it	-PRON-	PRP
1979	41	21	,	,	,
1979	41	22	he	-PRON-	PRP
1979	41	23	cares	care	VBZ
1979	41	24	about	about	IN
1979	41	25	it	-PRON-	PRP
1979	41	26	,	,	,
1979	41	27	and	and	CC
1979	41	28	my	-PRON-	PRP$
1979	41	29	cooking	cooking	NN
1979	41	30	is	be	VBZ
1979	41	31	about	about	JJ
1979	41	32	to	to	TO
1979	41	33	be	be	VB
1979	41	34	judged	judge	VBN
1979	41	35	by	by	IN
1979	41	36	a	a	DT
1979	41	37	world	world	NN
1979	41	38	class	class	NN
1979	41	39	expert	expert	NN
1979	41	40	.	.	.
1979	41	41	"	"	''
1979	42	1	As	as	IN
1979	42	2	I	-PRON-	PRP
1979	42	3	rummaged	rummage	VBD
1979	42	4	around	around	RB
1979	42	5	looking	look	VBG
1979	42	6	for	for	IN
1979	42	7	the	the	DT
1979	42	8	right	right	JJ
1979	42	9	herbs	herb	NNS
1979	42	10	and	and	CC
1979	42	11	spices$and	spices$and	NNP
1979	42	12	could	could	MD
1979	42	13	n't	not	RB
1979	42	14	find	find	VB
1979	42	15	the	the	DT
1979	42	16	ones	one	NNS
1979	42	17	I	-PRON-	PRP
1979	42	18	liked	like	VBD
1979	42	19	$	$	$
1979	42	20	my	-PRON-	PRP$
1979	42	21	stage	stage	NN
1979	42	22	fright	fright	NN
1979	42	23	grew	grow	VBD
1979	42	24	worse	bad	JJR
1979	42	25	.	.	.
1979	43	1	"	"	``
1979	43	2	This	this	DT
1979	43	3	man	man	NN
1979	43	4	must	must	MD
1979	43	5	be	be	VB
1979	43	6	one	one	CD
1979	43	7	of	of	IN
1979	43	8	the	the	DT
1979	43	9	world	world	NN
1979	43	10	's	's	POS
1979	43	11	greatest	great	JJS
1979	43	12	experts	expert	NNS
1979	43	13	on	on	IN
1979	43	14	cooked	cooked	JJ
1979	43	15	chicken	chicken	NN
1979	43	16	,	,	,
1979	43	17	"	"	''
1979	43	18	I	-PRON-	PRP
1979	43	19	thought	think	VBD
1979	43	20	to	to	IN
1979	43	21	myself	-PRON-	PRP
1979	43	22	.	.	.
1979	44	1	"	"	``
1979	44	2	He	-PRON-	PRP
1979	44	3	's	be	VBZ
1979	44	4	attended	attend	VBN
1979	44	5	dozens	dozen	NNS
1979	44	6	and	and	CC
1979	44	7	dozens	dozen	NNS
1979	44	8	of	of	IN
1979	44	9	chicken	chicken	NN
1979	44	10	cooking	cooking	NN
1979	44	11	contests	contest	NNS
1979	44	12	,	,	,
1979	44	13	he	-PRON-	PRP
1979	44	14	's	be	VBZ
1979	44	15	been	be	VBN
1979	44	16	part	part	NN
1979	44	17	of	of	IN
1979	44	18	hundreds	hundred	NNS
1979	44	19	and	and	CC
1979	44	20	hundreds	hundred	NNS
1979	44	21	of	of	IN
1979	44	22	taste	taste	NN
1979	44	23	testings	testing	NNS
1979	44	24	for	for	IN
1979	44	25	Perdue	perdue	JJ
1979	44	26	products	product	NNS
1979	44	27	.	.	.
1979	45	1	Everywhere	everywhere	RB
1979	45	2	he	-PRON-	PRP
1979	45	3	goes	go	VBZ
1979	45	4	,	,	,
1979	45	5	people	people	NNS
1979	45	6	know	know	VBP
1979	45	7	he	-PRON-	PRP
1979	45	8	likes	like	VBZ
1979	45	9	chicken	chicken	NN
1979	45	10	and	and	CC
1979	45	11	the	the	DT
1979	45	12	best	good	JJS
1979	45	13	chefs	chef	NNS
1979	45	14	and	and	CC
1979	45	15	hostesses	hostess	NNS
1979	45	16	in	in	IN
1979	45	17	the	the	DT
1979	45	18	world	world	NN
1979	45	19	have	have	VBP
1979	45	20	served	serve	VBN
1979	45	21	it	-PRON-	PRP
1979	45	22	to	to	IN
1979	45	23	him	-PRON-	PRP
1979	45	24	.	.	.
1979	45	25	"	"	''
1979	46	1	In	in	IN
1979	46	2	my	-PRON-	PRP$
1979	46	3	mind	mind	NN
1979	46	4	I	-PRON-	PRP
1979	46	5	ran	run	VBD
1979	46	6	through	through	IN
1979	46	7	some	some	DT
1979	46	8	of	of	IN
1979	46	9	the	the	DT
1979	46	10	times	time	NNS
1979	46	11	when	when	WRB
1979	46	12	together	together	RB
1979	46	13	we	-PRON-	PRP
1979	46	14	'd	'd	MD
1979	46	15	driven	drive	VBN
1979	46	16	an	an	DT
1979	46	17	hour	hour	NN
1979	46	18	out	out	IN
1979	46	19	of	of	IN
1979	46	20	the	the	DT
1979	46	21	way	way	NN
1979	46	22	to	to	TO
1979	46	23	go	go	VB
1979	46	24	to	to	IN
1979	46	25	a	a	DT
1979	46	26	restaurant	restaurant	NN
1979	46	27	that	that	WDT
1979	46	28	cooked	cook	VBD
1979	46	29	chicken	chicken	NN
1979	46	30	particularly	particularly	RB
1979	46	31	well	well	RB
1979	46	32	,	,	,
1979	46	33	and	and	CC
1979	46	34	how	how	WRB
1979	46	35	he	-PRON-	PRP
1979	46	36	always	always	RB
1979	46	37	seemed	seem	VBD
1979	46	38	to	to	TO
1979	46	39	have	have	VB
1979	46	40	lists	list	NNS
1979	46	41	of	of	IN
1979	46	42	the	the	DT
1979	46	43	restaurants	restaurant	NNS
1979	46	44	he	-PRON-	PRP
1979	46	45	wanted	want	VBD
1979	46	46	to	to	TO
1979	46	47	visit	visit	VB
1979	46	48	.	.	.
1979	47	1	Help	help	VB
1979	47	2	!	!	.
1979	48	1	My	-PRON-	PRP$
1979	48	2	stage	stage	NN
1979	48	3	fright	fright	NN
1979	48	4	was	be	VBD
1979	48	5	getting	get	VBG
1979	48	6	still	still	RB
1979	48	7	worse	bad	JJR
1979	48	8	.	.	.
1979	49	1	The	the	DT
1979	49	2	thirty	thirty	CD
1979	49	3	year	year	NN
1979	49	4	old	old	JJ
1979	49	5	oven	oven	NNP
1979	49	6	did	do	VBD
1979	49	7	n't	not	RB
1979	49	8	seem	seem	VB
1979	49	9	to	to	TO
1979	49	10	be	be	VB
1979	49	11	heating	heat	VBG
1979	49	12	right	right	RB
1979	49	13	,	,	,
1979	49	14	but	but	CC
1979	49	15	I	-PRON-	PRP
1979	49	16	could	could	MD
1979	49	17	n't	not	RB
1979	49	18	be	be	VB
1979	49	19	sure	sure	JJ
1979	49	20	because	because	IN
1979	49	21	there	there	EX
1979	49	22	was	be	VBD
1979	49	23	n't	not	RB
1979	49	24	any	any	DT
1979	49	25	oven	oven	JJ
1979	49	26	thermometer	thermometer	NN
1979	49	27	.	.	.
1979	50	1	The	the	DT
1979	50	2	"	"	``
1979	50	3	elbow	elbow	JJ
1979	50	4	test	test	NN
1979	50	5	,	,	,
1979	50	6	"	"	''
1979	50	7	which	which	WDT
1979	50	8	our	-PRON-	PRP$
1979	50	9	grandmothers	grandmother	NNS
1979	50	10	used	use	VBN
1979	50	11	to	to	TO
1979	50	12	use	use	VB
1979	50	13	before	before	IN
1979	50	14	the	the	DT
1979	50	15	days	day	NNS
1979	50	16	of	of	IN
1979	50	17	thermometers	thermometer	NNS
1979	50	18	(	(	-LRB-
1979	50	19	you	-PRON-	PRP
1979	50	20	stick	stick	VBP
1979	50	21	your	-PRON-	PRP$
1979	50	22	elbow	elbow	NN
1979	50	23	in	in	IN
1979	50	24	the	the	DT
1979	50	25	oven	oven	NN
1979	50	26	and	and	CC
1979	50	27	feel	feel	VB
1979	50	28	how	how	WRB
1979	50	29	hot	hot	JJ
1979	50	30	it	-PRON-	PRP
1979	50	31	is	be	VBZ
1979	50	32	)	)	-RRB-
1979	50	33	,	,	,
1979	50	34	told	tell	VBD
1979	50	35	me	-PRON-	PRP
1979	50	36	that	that	IN
1979	50	37	things	thing	NNS
1979	50	38	were	be	VBD
1979	50	39	n't	not	RB
1979	50	40	right	right	JJ
1979	50	41	,	,	,
1979	50	42	but	but	CC
1979	50	43	I	-PRON-	PRP
1979	50	44	did	do	VBD
1979	50	45	n't	not	RB
1979	50	46	know	know	VB
1979	50	47	how	how	WRB
1979	50	48	far	far	RB
1979	50	49	off	off	IN
1979	50	50	the	the	DT
1979	50	51	oven	oven	NN
1979	50	52	was	be	VBD
1979	50	53	so	so	RB
1979	50	54	I	-PRON-	PRP
1979	50	55	did	do	VBD
1979	50	56	n't	not	RB
1979	50	57	know	know	VB
1979	50	58	how	how	WRB
1979	50	59	to	to	TO
1979	50	60	compensate	compensate	VB
1979	50	61	.	.	.
1979	51	1	As	as	IN
1979	51	2	I	-PRON-	PRP
1979	51	3	rubbed	rub	VBD
1979	51	4	my	-PRON-	PRP$
1979	51	5	elbow	elbow	NN
1979	51	6	with	with	IN
1979	51	7	my	-PRON-	PRP$
1979	51	8	other	other	JJ
1979	51	9	hand	hand	NN
1979	51	10	,	,	,
1979	51	11	I	-PRON-	PRP
1979	51	12	thought	think	VBD
1979	51	13	of	of	IN
1979	51	14	Frank	Frank	NNP
1979	51	15	's	's	POS
1979	51	16	reputation	reputation	NN
1979	51	17	for	for	IN
1979	51	18	being	be	VBG
1979	51	19	demanding	demand	VBG
1979	51	20	.	.	.
1979	52	1	If	if	IN
1979	52	2	you	-PRON-	PRP
1979	52	3	've	have	VB
1979	52	4	seen	see	VBN
1979	52	5	the	the	DT
1979	52	6	ad	ad	NN
1979	52	7	that	that	WDT
1979	52	8	we	-PRON-	PRP
1979	52	9	call	call	VBP
1979	52	10	"	"	``
1979	52	11	Boot	Boot	NNP
1979	52	12	Camp	Camp	NNP
1979	52	13	,	,	,
1979	52	14	"	"	''
1979	52	15	you	-PRON-	PRP
1979	52	16	know	know	VBP
1979	52	17	what	what	WP
1979	52	18	I	-PRON-	PRP
1979	52	19	mean	mean	VBP
1979	52	20	.	.	.
1979	53	1	(	(	-LRB-
1979	53	2	He	-PRON-	PRP
1979	53	3	plays	play	VBZ
1979	53	4	the	the	DT
1979	53	5	part	part	NN
1979	53	6	of	of	IN
1979	53	7	a	a	DT
1979	53	8	drill	drill	NN
1979	53	9	sergeant	sergeant	NN
1979	53	10	in	in	IN
1979	53	11	this	this	DT
1979	53	12	ad	ad	NN
1979	53	13	and	and	CC
1979	53	14	teaches	teach	VBZ
1979	53	15	the	the	DT
1979	53	16	new	new	JJ
1979	53	17	Perdue	Perdue	NNP
1979	53	18	recruits	recruit	VBZ
1979	53	19	the	the	DT
1979	53	20	57	57	CD
1979	53	21	quality	quality	NN
1979	53	22	points	point	NNS
1979	53	23	that	that	WDT
1979	53	24	they	-PRON-	PRP
1979	53	25	have	have	VBP
1979	53	26	to	to	TO
1979	53	27	inspect	inspect	VB
1979	53	28	--	--	:
1979	53	29	and	and	CC
1979	53	30	then	then	RB
1979	53	31	he	-PRON-	PRP
1979	53	32	's	be	VBZ
1979	53	33	all	all	RB
1979	53	34	over	over	IN
1979	53	35	one	one	CD
1979	53	36	recruit	recruit	NN
1979	53	37	for	for	IN
1979	53	38	missing	miss	VBG
1979	53	39	what	what	WP
1979	53	40	seems	seem	VBZ
1979	53	41	like	like	IN
1979	53	42	an	an	DT
1979	53	43	invisibly	invisibly	RB
1979	53	44	small	small	JJ
1979	53	45	hair	hair	NN
1979	53	46	.	.	.
1979	53	47	)	)	-RRB-
1979	54	1	It	-PRON-	PRP
1979	54	2	's	be	VBZ
1979	54	3	a	a	DT
1979	54	4	funny	funny	JJ
1979	54	5	thing	thing	NN
1979	54	6	,	,	,
1979	54	7	but	but	CC
1979	54	8	when	when	WRB
1979	54	9	you	-PRON-	PRP
1979	54	10	start	start	VBP
1979	54	11	losing	lose	VBG
1979	54	12	your	-PRON-	PRP$
1979	54	13	confidence	confidence	NN
1979	54	14	,	,	,
1979	54	15	you	-PRON-	PRP
1979	54	16	start	start	VBP
1979	54	17	asking	ask	VBG
1979	54	18	some	some	DT
1979	54	19	basic	basic	JJ
1979	54	20	questions	question	NNS
1979	54	21	about	about	IN
1979	54	22	what	what	WP
1979	54	23	you	-PRON-	PRP
1979	54	24	're	be	VBP
1979	54	25	doing	do	VBG
1979	54	26	.	.	.
1979	55	1	Part	part	NN
1979	55	2	of	of	IN
1979	55	3	me	-PRON-	PRP
1979	55	4	was	be	VBD
1979	55	5	saying	say	VBG
1979	55	6	that	that	IN
1979	55	7	cooking	cooking	NN
1979	55	8	chicken	chicken	NN
1979	55	9	is	be	VBZ
1979	55	10	pretty	pretty	RB
1979	55	11	simple	simple	JJ
1979	55	12	;	;	:
1979	55	13	after	after	RB
1979	55	14	all	all	RB
1979	55	15	,	,	,
1979	55	16	I	-PRON-	PRP
1979	55	17	'd	have	VBD
1979	55	18	been	be	VBN
1979	55	19	doing	do	VBG
1979	55	20	it	-PRON-	PRP
1979	55	21	for	for	IN
1979	55	22	most	most	JJS
1979	55	23	of	of	IN
1979	55	24	my	-PRON-	PRP$
1979	55	25	life	life	NN
1979	55	26	.	.	.
1979	56	1	But	but	CC
1979	56	2	another	another	DT
1979	56	3	part	part	NN
1979	56	4	of	of	IN
1979	56	5	me	-PRON-	PRP
1979	56	6	realized	realize	VBD
1979	56	7	when	when	WRB
1979	56	8	attempting	attempt	VBG
1979	56	9	to	to	TO
1979	56	10	cook	cook	VB
1979	56	11	chicken	chicken	NN
1979	56	12	for	for	IN
1979	56	13	Frank	Frank	NNP
1979	56	14	the	the	DT
1979	56	15	first	first	JJ
1979	56	16	time	time	NN
1979	56	17	,	,	,
1979	56	18	that	that	IN
1979	56	19	I	-PRON-	PRP
1979	56	20	knew	know	VBD
1979	56	21	very	very	RB
1979	56	22	little	little	JJ
1979	56	23	of	of	IN
1979	56	24	the	the	DT
1979	56	25	basics	basic	NNS
1979	56	26	of	of	IN
1979	56	27	cooking	cooking	NN
1979	56	28	chicken	chicken	NN
1979	56	29	.	.	.
1979	57	1	Like	like	UH
1979	57	2	,	,	,
1979	57	3	for	for	IN
1979	57	4	example	example	NN
1979	57	5	,	,	,
1979	57	6	what	what	WP
1979	57	7	makes	make	VBZ
1979	57	8	a	a	DT
1979	57	9	chicken	chicken	NN
1979	57	10	tender	tender	NN
1979	57	11	?	?	.
1979	58	1	How	how	WRB
1979	58	2	do	do	VBP
1979	58	3	you	-PRON-	PRP
1979	58	4	really	really	RB
1979	58	5	know	know	VB
1979	58	6	when	when	WRB
1979	58	7	it	-PRON-	PRP
1979	58	8	's	be	VBZ
1979	58	9	done$and	done$and	NNP
1979	58	10	not	not	RB
1979	58	11	over	over	RB
1979	58	12	done	do	VBN
1979	58	13	?	?	.
1979	59	1	How	how	WRB
1979	59	2	do	do	VBP
1979	59	3	you	-PRON-	PRP
1979	59	4	get	get	VB
1979	59	5	the	the	DT
1979	59	6	best	good	JJS
1979	59	7	flavor	flavor	NN
1979	59	8	?	?	.
1979	60	1	Should	Should	MD
1979	60	2	you	-PRON-	PRP
1979	60	3	salt	salt	VB
1979	60	4	before	before	IN
1979	60	5	or	or	CC
1979	60	6	after	after	IN
1979	60	7	cooking	cooking	NN
1979	60	8	?	?	.
1979	61	1	In	in	IN
1979	61	2	desperation	desperation	NN
1979	61	3	,	,	,
1979	61	4	I	-PRON-	PRP
1979	61	5	made	make	VBD
1979	61	6	a	a	DT
1979	61	7	two	two	CD
1979	61	8	-	-	HYPH
1979	61	9	part	part	NN
1979	61	10	promise	promise	NN
1979	61	11	to	to	IN
1979	61	12	myself	-PRON-	PRP
1979	61	13	.	.	.
1979	62	1	First	first	RB
1979	62	2	,	,	,
1979	62	3	I	-PRON-	PRP
1979	62	4	'd	'd	MD
1979	62	5	let	let	VB
1979	62	6	myself	-PRON-	PRP
1979	62	7	take	take	VB
1979	62	8	the	the	DT
1979	62	9	easy	easy	JJ
1979	62	10	way	way	NN
1979	62	11	out	out	RB
1979	62	12	that	that	IN
1979	62	13	first	first	JJ
1979	62	14	meal	meal	NN
1979	62	15	,	,	,
1979	62	16	and	and	CC
1979	62	17	not	not	RB
1979	62	18	even	even	RB
1979	62	19	try	try	VB
1979	62	20	to	to	TO
1979	62	21	cook	cook	VB
1979	62	22	the	the	DT
1979	62	23	chicken	chicken	NN
1979	62	24	myself	-PRON-	PRP
1979	62	25	.	.	.
1979	63	1	Instead	instead	RB
1979	63	2	,	,	,
1979	63	3	dinner	dinner	NN
1979	63	4	would	would	MD
1979	63	5	be	be	VB
1979	63	6	a	a	DT
1979	63	7	never	never	RB
1979	63	8	-	-	HYPH
1979	63	9	fail	fail	VB
1979	63	10	salad	salad	NN
1979	63	11	,	,	,
1979	63	12	pasta	pasta	NNP
1979	63	13	(	(	-LRB-
1979	63	14	Frank	Frank	NNP
1979	63	15	loves	love	VBZ
1979	63	16	pasta	pasta	NN
1979	63	17	)	)	-RRB-
1979	63	18	,	,	,
1979	63	19	plus	plus	CC
1979	63	20	store	store	NN
1979	63	21	-	-	HYPH
1979	63	22	bought	buy	VBN
1979	63	23	fully	fully	RB
1979	63	24	-	-	HYPH
1979	63	25	cooked	cook	VBN
1979	63	26	Perdue	Perdue	NNP
1979	63	27	Tenders	Tenders	NNPS
1979	63	28	.	.	.
1979	64	1	In	in	IN
1979	64	2	return	return	NN
1979	64	3	for	for	IN
1979	64	4	letting	let	VBG
1979	64	5	myself	-PRON-	PRP
1979	64	6	off	off	RP
1979	64	7	so	so	RB
1979	64	8	easily	easily	RB
1979	64	9	,	,	,
1979	64	10	I	-PRON-	PRP
1979	64	11	'd	'd	MD
1979	64	12	make	make	VB
1979	64	13	it	-PRON-	PRP
1979	64	14	my	-PRON-	PRP$
1979	64	15	business	business	NN
1979	64	16	from	from	IN
1979	64	17	then	then	RB
1979	64	18	on	on	RB
1979	64	19	to	to	TO
1979	64	20	learn	learn	VB
1979	64	21	how	how	WRB
1979	64	22	to	to	TO
1979	64	23	make	make	VB
1979	64	24	the	the	DT
1979	64	25	best	good	JJS
1979	64	26	chicken	chicken	NN
1979	64	27	every	every	DT
1979	64	28	time	time	NN
1979	64	29	.	.	.
1979	65	1	That	that	DT
1979	65	2	meant	mean	VBD
1979	65	3	asking	ask	VBG
1979	65	4	Frank	Frank	NNP
1979	65	5	every	every	DT
1979	65	6	question	question	NN
1979	65	7	that	that	WDT
1979	65	8	popped	pop	VBD
1979	65	9	into	into	IN
1979	65	10	my	-PRON-	PRP$
1979	65	11	head	head	NN
1979	65	12	;	;	:
1979	65	13	checking	check	VBG
1979	65	14	with	with	IN
1979	65	15	the	the	DT
1979	65	16	food	food	NN
1979	65	17	technologists	technologist	NNS
1979	65	18	who	who	WP
1979	65	19	work	work	VBP
1979	65	20	for	for	IN
1979	65	21	Perdue	Perdue	NNP
1979	65	22	;	;	:
1979	65	23	getting	get	VBG
1979	65	24	tips	tip	NNS
1979	65	25	from	from	IN
1979	65	26	the	the	DT
1979	65	27	farmers	farmer	NNS
1979	65	28	who	who	WP
1979	65	29	grew	grow	VBD
1979	65	30	the	the	DT
1979	65	31	Perdue	perdue	JJ
1979	65	32	chickens	chicken	NNS
1979	65	33	;	;	:
1979	65	34	and	and	CC
1979	65	35	systematically	systematically	RB
1979	65	36	going	go	VBG
1979	65	37	through	through	IN
1979	65	38	the	the	DT
1979	65	39	thousands	thousand	NNS
1979	65	40	of	of	IN
1979	65	41	recipes	recipe	NNS
1979	65	42	that	that	WDT
1979	65	43	Frank	Frank	NNP
1979	65	44	has	have	VBZ
1979	65	45	in	in	IN
1979	65	46	his	-PRON-	PRP$
1979	65	47	files	file	NNS
1979	65	48	,	,	,
1979	65	49	trying	try	VBG
1979	65	50	a	a	DT
1979	65	51	different	different	JJ
1979	65	52	one	one	CD
1979	65	53	each	each	DT
1979	65	54	night	night	NN
1979	65	55	.	.	.
1979	66	1	Dinner	dinner	NN
1979	66	2	that	that	DT
1979	66	3	night	night	NN
1979	66	4	was	be	VBD
1979	66	5	n't	not	RB
1979	66	6	the	the	DT
1979	66	7	show	show	NN
1979	66	8	piece	piece	NN
1979	66	9	I	-PRON-	PRP
1979	66	10	would	would	MD
1979	66	11	have	have	VB
1979	66	12	liked	like	VBN
1979	66	13	to	to	TO
1979	66	14	create	create	VB
1979	66	15	,	,	,
1979	66	16	but	but	CC
1979	66	17	it	-PRON-	PRP
1979	66	18	was	be	VBD
1979	66	19	good	good	JJ
1979	66	20	enough	enough	RB
1979	66	21	and	and	CC
1979	66	22	Frank	Frank	NNP
1979	66	23	happens	happen	VBZ
1979	66	24	to	to	TO
1979	66	25	love	love	VB
1979	66	26	his	-PRON-	PRP$
1979	66	27	own	own	JJ
1979	66	28	Tenders	tender	NNS
1979	66	29	so	so	IN
1979	66	30	the	the	DT
1979	66	31	chicken	chicken	NN
1979	66	32	part	part	NN
1979	66	33	of	of	IN
1979	66	34	the	the	DT
1979	66	35	meal	meal	NN
1979	66	36	was	be	VBD
1979	66	37	a	a	DT
1979	66	38	success	success	NN
1979	66	39	.	.	.
1979	67	1	In	in	IN
1979	67	2	the	the	DT
1979	67	3	time	time	NN
1979	67	4	since	since	RB
1979	67	5	,	,	,
1979	67	6	I	-PRON-	PRP
1979	67	7	've	have	VB
1979	67	8	tried	try	VBN
1979	67	9	to	to	TO
1979	67	10	live	live	VB
1979	67	11	up	up	RP
1979	67	12	to	to	IN
1979	67	13	the	the	DT
1979	67	14	second	second	JJ
1979	67	15	part	part	NN
1979	67	16	of	of	IN
1979	67	17	the	the	DT
1979	67	18	promise	promise	NN
1979	67	19	,	,	,
1979	67	20	the	the	DT
1979	67	21	one	one	NN
1979	67	22	about	about	IN
1979	67	23	learning	learn	VBG
1979	67	24	how	how	WRB
1979	67	25	to	to	TO
1979	67	26	serve	serve	VB
1979	67	27	the	the	DT
1979	67	28	best	good	JJS
1979	67	29	chicken	chicken	NN
1979	67	30	every	every	DT
1979	67	31	time	time	NN
1979	67	32	.	.	.
1979	68	1	In	in	IN
1979	68	2	this	this	DT
1979	68	3	book	book	NN
1979	68	4	,	,	,
1979	68	5	I	-PRON-	PRP
1979	68	6	'd	'd	MD
1979	68	7	like	like	VB
1979	68	8	to	to	TO
1979	68	9	share	share	VB
1979	68	10	with	with	IN
1979	68	11	you	-PRON-	PRP
1979	68	12	the	the	DT
1979	68	13	most	most	RBS
1979	68	14	useful	useful	JJ
1979	68	15	cooking	cooking	NN
1979	68	16	tips	tip	NNS
1979	68	17	and	and	CC
1979	68	18	the	the	DT
1979	68	19	most	most	RBS
1979	68	20	appealing	appealing	JJ
1979	68	21	,	,	,
1979	68	22	most	most	RBS
1979	68	23	successful	successful	JJ
1979	68	24	recipes	recipe	NNS
1979	68	25	developed	develop	VBN
1979	68	26	by	by	IN
1979	68	27	Perdue	Perdue	NNP
1979	68	28	Farms	Farms	NNP
1979	68	29	over	over	IN
1979	68	30	the	the	DT
1979	68	31	last	last	JJ
1979	68	32	twenty	twenty	CD
1979	68	33	years	year	NNS
1979	68	34	.	.	.
1979	69	1	The	the	DT
1979	69	2	first	first	JJ
1979	69	3	chapter	chapter	NN
1979	69	4	contains	contain	VBZ
1979	69	5	the	the	DT
1979	69	6	kinds	kind	NNS
1979	69	7	of	of	IN
1979	69	8	information	information	NN
1979	69	9	I	-PRON-	PRP
1979	69	10	wished	wish	VBD
1979	69	11	I	-PRON-	PRP
1979	69	12	'd	have	VBD
1979	69	13	known	know	VBN
1979	69	14	from	from	IN
1979	69	15	the	the	DT
1979	69	16	beginning	beginning	NN
1979	69	17	.	.	.
1979	70	1	You	-PRON-	PRP
1979	70	2	do	do	VBP
1979	70	3	n't	not	RB
1979	70	4	need	need	VB
1979	70	5	to	to	TO
1979	70	6	read	read	VB
1979	70	7	this	this	DT
1979	70	8	chapter	chapter	NN
1979	70	9	,	,	,
1979	70	10	because	because	IN
1979	70	11	chicken	chicken	NN
1979	70	12	is	be	VBZ
1979	70	13	n't	not	RB
1979	70	14	that	that	RB
1979	70	15	hard	hard	JJ
1979	70	16	to	to	TO
1979	70	17	cook	cook	VB
1979	70	18	;	;	,
1979	70	19	but	but	CC
1979	70	20	there	there	EX
1979	70	21	are	be	VBP
1979	70	22	tips	tip	NNS
1979	70	23	in	in	IN
1979	70	24	it	-PRON-	PRP
1979	70	25	that	that	WDT
1979	70	26	can	can	MD
1979	70	27	save	save	VB
1979	70	28	you	-PRON-	PRP
1979	70	29	time	time	NN
1979	70	30	and	and	CC
1979	70	31	money	money	NN
1979	70	32	and	and	CC
1979	70	33	that	that	DT
1979	70	34	can	can	MD
1979	70	35	enable	enable	VB
1979	70	36	you	-PRON-	PRP
1979	70	37	to	to	TO
1979	70	38	cook	cook	VB
1979	70	39	with	with	IN
1979	70	40	greater	great	JJR
1979	70	41	confidence	confidence	NN
1979	70	42	.	.	.
1979	71	1	This	this	DT
1979	71	2	chapter	chapter	NN
1979	71	3	also	also	RB
1979	71	4	has	have	VBZ
1979	71	5	the	the	DT
1979	71	6	latest	late	JJS
1979	71	7	tips	tip	NNS
1979	71	8	on	on	IN
1979	71	9	food	food	NN
1979	71	10	safety	safety	NN
1979	71	11	.	.	.
1979	72	1	The	the	DT
1979	72	2	remaining	remain	VBG
1979	72	3	chapters	chapter	NNS
1979	72	4	are	be	VBP
1979	72	5	organized	organize	VBN
1979	72	6	,	,	,
1979	72	7	not	not	RB
1979	72	8	by	by	IN
1979	72	9	method	method	NN
1979	72	10	of	of	IN
1979	72	11	cooking	cooking	NN
1979	72	12	or	or	CC
1979	72	13	whether	whether	IN
1979	72	14	the	the	DT
1979	72	15	food	food	NN
1979	72	16	is	be	VBZ
1979	72	17	an	an	DT
1979	72	18	appetizer	appetizer	NN
1979	72	19	or	or	CC
1979	72	20	salad	salad	NN
1979	72	21	or	or	CC
1979	72	22	whatnot	whatnot	RB
1979	72	23	;	;	:
1979	72	24	but	but	CC
1979	72	25	rather	rather	RB
1979	72	26	by	by	IN
1979	72	27	the	the	DT
1979	72	28	kind	kind	NN
1979	72	29	of	of	IN
1979	72	30	occasion	occasion	NN
1979	72	31	you	-PRON-	PRP
1979	72	32	're	be	VBP
1979	72	33	facing	face	VBG
1979	72	34	.	.	.
1979	73	1	You	-PRON-	PRP
1979	73	2	want	want	VBP
1979	73	3	to	to	TO
1979	73	4	put	put	VB
1979	73	5	some	some	DT
1979	73	6	spark	spark	NN
1979	73	7	and	and	CC
1979	73	8	variety	variety	NN
1979	73	9	into	into	IN
1979	73	10	every	every	DT
1979	73	11	day	day	NN
1979	73	12	meals	meal	NNS
1979	73	13	?	?	.
1979	74	1	You	-PRON-	PRP
1979	74	2	want	want	VBP
1979	74	3	to	to	TO
1979	74	4	make	make	VB
1979	74	5	the	the	DT
1979	74	6	most	most	JJS
1979	74	7	of	of	IN
1979	74	8	your	-PRON-	PRP$
1979	74	9	microwave	microwave	NN
1979	74	10	?	?	.
1979	75	1	Or	or	CC
1979	75	2	you	-PRON-	PRP
1979	75	3	're	be	VBP
1979	75	4	in	in	IN
1979	75	5	a	a	DT
1979	75	6	hurry	hurry	NN
1979	75	7	today	today	NN
1979	75	8	?	?	.
1979	76	1	Maybe	maybe	RB
1979	76	2	you	-PRON-	PRP
1979	76	3	need	need	VBP
1979	76	4	something	something	NN
1979	76	5	that	that	WDT
1979	76	6	will	will	MD
1979	76	7	please	please	VB
1979	76	8	kids	kid	NNS
1979	76	9	?	?	.
1979	77	1	Or	or	CC
1979	77	2	you	-PRON-	PRP
1979	77	3	're	be	VBP
1979	77	4	dieting	diet	VBG
1979	77	5	?	?	.
1979	78	1	You	-PRON-	PRP
1979	78	2	've	have	VB
1979	78	3	got	get	VBN
1979	78	4	a	a	DT
1979	78	5	bunch	bunch	NN
1979	78	6	of	of	IN
1979	78	7	leftovers	leftover	NNS
1979	78	8	?	?	.
1979	79	1	You	-PRON-	PRP
1979	79	2	have	have	VBP
1979	79	3	to	to	TO
1979	79	4	cook	cook	VB
1979	79	5	for	for	IN
1979	79	6	a	a	DT
1979	79	7	hundred	hundred	CD
1979	79	8	people	people	NNS
1979	79	9	tomorrow	tomorrow	NN
1979	79	10	night	night	NN
1979	79	11	?	?	.
1979	80	1	I	-PRON-	PRP
1979	80	2	tried	try	VBD
1979	80	3	to	to	TO
1979	80	4	think	think	VB
1979	80	5	of	of	IN
1979	80	6	the	the	DT
1979	80	7	kinds	kind	NNS
1979	80	8	of	of	IN
1979	80	9	situations	situation	NNS
1979	80	10	in	in	IN
1979	80	11	which	which	WDT
1979	80	12	you	-PRON-	PRP
1979	80	13	could	could	MD
1979	80	14	need	need	VB
1979	80	15	recipes	recipe	NNS
1979	80	16	and	and	CC
1979	80	17	then	then	RB
1979	80	18	I	-PRON-	PRP
1979	80	19	organized	organize	VBD
1979	80	20	Frank	Frank	NNP
1979	80	21	's	's	POS
1979	80	22	recipes	recipe	NNS
1979	80	23	around	around	IN
1979	80	24	them	-PRON-	PRP
1979	80	25	.	.	.
1979	81	1	Jean	Jean	NNP
1979	81	2	Brillat-	Brillat-	NNP
1979	81	3	Savarin	Savarin	NNP
1979	81	4	,	,	,
1979	81	5	the	the	DT
1979	81	6	famous	famous	JJ
1979	81	7	French	french	JJ
1979	81	8	gourmet	gourmet	NN
1979	81	9	,	,	,
1979	81	10	once	once	RB
1979	81	11	said	say	VBD
1979	81	12	,	,	,
1979	81	13	"	"	``
1979	81	14	A	a	DT
1979	81	15	chicken	chicken	NN
1979	81	16	to	to	IN
1979	81	17	a	a	DT
1979	81	18	cook	cook	NN
1979	81	19	is	be	VBZ
1979	81	20	like	like	IN
1979	81	21	a	a	DT
1979	81	22	canvas	canvas	NN
1979	81	23	to	to	IN
1979	81	24	a	a	DT
1979	81	25	painter	painter	NN
1979	81	26	.	.	.
1979	81	27	"	"	''
1979	82	1	Enjoy	enjoy	VB
1979	82	2	the	the	DT
1979	82	3	recipes	recipe	NNS
1979	82	4	and	and	CC
1979	82	5	tips	tip	NNS
1979	82	6	that	that	WDT
1979	82	7	follow	follow	VBP
1979	82	8	,	,	,
1979	82	9	and	and	CC
1979	82	10	may	may	MD
1979	82	11	they	-PRON-	PRP
1979	82	12	help	help	VB
1979	82	13	you	-PRON-	PRP
1979	82	14	to	to	TO
1979	82	15	feel	feel	VB
1979	82	16	the	the	DT
1979	82	17	creativity	creativity	NN
1979	82	18	and	and	CC
1979	82	19	confidence	confidence	NN
1979	82	20	that	that	WDT
1979	82	21	make	make	VBP
1979	82	22	cooking	cook	VBG
1979	82	23	fun	fun	NN
1979	82	24	and	and	CC
1979	82	25	eating	eat	VBG
1979	82	26	a	a	DT
1979	82	27	joy	joy	NN
1979	82	28	!	!	.
1979	83	1	YOU	you	PRP
1979	83	2	DON'T	don't	VBP
1979	83	3	HAVE	have	VBP
1979	83	4	TO	to	TO
1979	83	5	WING	wing	VB
1979	83	6	IT	it	PRP
1979	83	7	!	!	.
1979	84	1	LET	let	VB
1979	84	2	FRANK	FRANK	NNP
1979	84	3	TAKE	take	VB
1979	84	4	YOU	you	PRP
1979	84	5	UNDER	under	IN
1979	84	6	HIS	his	PRP
1979	84	7	.	.	.
1979	85	1	Everything	everything	NN
1979	85	2	You	-PRON-	PRP
1979	85	3	Wanted	want	VBD
1979	85	4	or	or	CC
1979	85	5	Needed	need	VBN
1979	85	6	to	to	TO
1979	85	7	Know	know	VB
1979	85	8	about	about	IN
1979	85	9	Cooking	Cooking	NNP
1979	85	10	Chicken	Chicken	NNP
1979	85	11	Frank	Frank	NNP
1979	85	12	gets	get	VBZ
1979	85	13	roughly	roughly	RB
1979	85	14	40,000	40,000	CD
1979	85	15	consumer	consumer	NN
1979	85	16	letters	letter	NNS
1979	85	17	a	a	DT
1979	85	18	year	year	NN
1979	85	19	.	.	.
1979	86	1	Half	half	NN
1979	86	2	of	of	IN
1979	86	3	these	these	DT
1979	86	4	are	be	VBP
1979	86	5	requests	request	NNS
1979	86	6	for	for	IN
1979	86	7	pamphlets	pamphlet	NNS
1979	86	8	,	,	,
1979	86	9	but	but	CC
1979	86	10	many	many	JJ
1979	86	11	of	of	IN
1979	86	12	the	the	DT
1979	86	13	others	other	NNS
1979	86	14	are	be	VBP
1979	86	15	requests	request	NNS
1979	86	16	for	for	IN
1979	86	17	information	information	NN
1979	86	18	on	on	IN
1979	86	19	selecting	select	VBG
1979	86	20	,	,	,
1979	86	21	storing	storing	NN
1979	86	22	,	,	,
1979	86	23	serving	serve	VBG
1979	86	24	,	,	,
1979	86	25	or	or	CC
1979	86	26	cooking	cook	VBG
1979	86	27	his	-PRON-	PRP$
1979	86	28	products	product	NNS
1979	86	29	.	.	.
1979	87	1	These	these	DT
1979	87	2	letters	letter	NNS
1979	87	3	are	be	VBP
1979	87	4	tremendously	tremendously	RB
1979	87	5	important	important	JJ
1979	87	6	to	to	IN
1979	87	7	Frank	Frank	NNP
1979	87	8	.	.	.
1979	88	1	Often	often	RB
1979	88	2	I	-PRON-	PRP
1979	88	3	've	have	VB
1979	88	4	been	be	VBN
1979	88	5	with	with	IN
1979	88	6	him	-PRON-	PRP
1979	88	7	when	when	WRB
1979	88	8	he	-PRON-	PRP
1979	88	9	has	have	VBZ
1979	88	10	a	a	DT
1979	88	11	few	few	JJ
1979	88	12	extra	extra	JJ
1979	88	13	minutes	minute	NNS
1979	88	14	,	,	,
1979	88	15	such	such	JJ
1979	88	16	as	as	IN
1979	88	17	waiting	wait	VBG
1979	88	18	for	for	IN
1979	88	19	an	an	DT
1979	88	20	airplane	airplane	NN
1979	88	21	,	,	,
1979	88	22	and	and	CC
1979	88	23	he	-PRON-	PRP
1979	88	24	'll	will	MD
1979	88	25	dash	dash	VB
1979	88	26	to	to	IN
1979	88	27	a	a	DT
1979	88	28	pay	pay	NN
1979	88	29	phone	phone	NN
1979	88	30	to	to	TO
1979	88	31	answer	answer	VB
1979	88	32	one	one	CD
1979	88	33	of	of	IN
1979	88	34	the	the	DT
1979	88	35	letters	letter	NNS
1979	88	36	with	with	IN
1979	88	37	a	a	DT
1979	88	38	phone	phone	NN
1979	88	39	call	call	NN
1979	88	40	.	.	.
1979	89	1	He	-PRON-	PRP
1979	89	2	also	also	RB
1979	89	3	likes	like	VBZ
1979	89	4	to	to	TO
1979	89	5	attend	attend	VB
1979	89	6	store	store	NN
1979	89	7	openings	opening	NNS
1979	89	8	or	or	CC
1979	89	9	conventions	convention	NNS
1979	89	10	or	or	CC
1979	89	11	other	other	JJ
1979	89	12	public	public	JJ
1979	89	13	places	place	NNS
1979	89	14	because	because	IN
1979	89	15	he	-PRON-	PRP
1979	89	16	genuinely	genuinely	RB
1979	89	17	wants	want	VBZ
1979	89	18	to	to	TO
1979	89	19	hear	hear	VB
1979	89	20	what	what	WP
1979	89	21	people	people	NNS
1979	89	22	are	be	VBP
1979	89	23	thinking	think	VBG
1979	89	24	.	.	.
1979	90	1	One	one	CD
1979	90	2	of	of	IN
1979	90	3	the	the	DT
1979	90	4	marketing	marketing	NN
1979	90	5	men	man	NNS
1979	90	6	once	once	RB
1979	90	7	told	tell	VBD
1979	90	8	me	-PRON-	PRP
1979	90	9	that	that	IN
1979	90	10	he	-PRON-	PRP
1979	90	11	was	be	VBD
1979	90	12	embarrassed	embarrassed	JJ
1979	90	13	about	about	IN
1979	90	14	a	a	DT
1979	90	15	day	day	NN
1979	90	16	he	-PRON-	PRP
1979	90	17	had	have	VBD
1979	90	18	planned	plan	VBN
1979	90	19	for	for	IN
1979	90	20	Frank	Frank	NNP
1979	90	21	because	because	IN
1979	90	22	it	-PRON-	PRP
1979	90	23	included	include	VBD
1979	90	24	meetings	meeting	NNS
1979	90	25	with	with	IN
1979	90	26	people	people	NNS
1979	90	27	who	who	WP
1979	90	28	owned	own	VBD
1979	90	29	just	just	RB
1979	90	30	a	a	DT
1979	90	31	few	few	JJ
1979	90	32	stores	store	NNS
1979	90	33	.	.	.
1979	91	1	When	when	WRB
1979	91	2	I	-PRON-	PRP
1979	91	3	passed	pass	VBD
1979	91	4	this	this	DT
1979	91	5	on	on	RP
1979	91	6	to	to	IN
1979	91	7	Frank	Frank	NNP
1979	91	8	,	,	,
1979	91	9	he	-PRON-	PRP
1979	91	10	answered	answer	VBD
1979	91	11	that	that	IN
1979	91	12	these	these	DT
1979	91	13	were	be	VBD
1979	91	14	some	some	DT
1979	91	15	of	of	IN
1979	91	16	the	the	DT
1979	91	17	best	good	JJS
1979	91	18	meetings	meeting	NNS
1979	91	19	because	because	IN
1979	91	20	the	the	DT
1979	91	21	owners	owner	NNS
1979	91	22	of	of	IN
1979	91	23	the	the	DT
1979	91	24	smaller	small	JJR
1979	91	25	stores	store	NNS
1979	91	26	were	be	VBD
1979	91	27	so	so	RB
1979	91	28	close	close	JJ
1979	91	29	to	to	IN
1979	91	30	their	-PRON-	PRP$
1979	91	31	customers	customer	NNS
1979	91	32	.	.	.
1979	92	1	He	-PRON-	PRP
1979	92	2	went	go	VBD
1979	92	3	on	on	RP
1979	92	4	to	to	TO
1979	92	5	say	say	VB
1979	92	6	that	that	IN
1979	92	7	the	the	DT
1979	92	8	reason	reason	NN
1979	92	9	he	-PRON-	PRP
1979	92	10	likes	like	VBZ
1979	92	11	to	to	TO
1979	92	12	visit	visit	VB
1979	92	13	butchers	butcher	NNS
1979	92	14	(	(	-LRB-
1979	92	15	and	and	CC
1979	92	16	in	in	IN
1979	92	17	New	New	NNP
1979	92	18	York	York	NNP
1979	92	19	,	,	,
1979	92	20	he	-PRON-	PRP
1979	92	21	's	be	VBZ
1979	92	22	called	call	VBN
1979	92	23	on	on	RP
1979	92	24	as	as	RB
1979	92	25	many	many	JJ
1979	92	26	as	as	IN
1979	92	27	30	30	CD
1979	92	28	in	in	IN
1979	92	29	two	two	CD
1979	92	30	days	day	NNS
1979	92	31	)	)	-RRB-
1979	92	32	is	be	VBZ
1979	92	33	that	that	IN
1979	92	34	these	these	DT
1979	92	35	men	man	NNS
1979	92	36	are	be	VBP
1979	92	37	close	close	JJ
1979	92	38	to	to	IN
1979	92	39	the	the	DT
1979	92	40	needs	need	NNS
1979	92	41	and	and	CC
1979	92	42	wants	want	VBZ
1979	92	43	of	of	IN
1979	92	44	their	-PRON-	PRP$
1979	92	45	customers	customer	NNS
1979	92	46	and	and	CC
1979	92	47	he	-PRON-	PRP
1979	92	48	can	can	MD
1979	92	49	learn	learn	VB
1979	92	50	things	thing	NNS
1979	92	51	from	from	IN
1979	92	52	them	-PRON-	PRP
1979	92	53	that	that	IN
1979	92	54	he	-PRON-	PRP
1979	92	55	'd	'd	MD
1979	92	56	learn	learn	VB
1979	92	57	in	in	IN
1979	92	58	no	no	DT
1979	92	59	other	other	JJ
1979	92	60	way	way	NN
1979	92	61	.	.	.
1979	93	1	I	-PRON-	PRP
1979	93	2	've	have	VB
1979	93	3	heard	hear	VBN
1979	93	4	that	that	IN
1979	93	5	there	there	EX
1979	93	6	's	be	VBZ
1979	93	7	almost	almost	RB
1979	93	8	no	no	DT
1979	93	9	other	other	JJ
1979	93	10	head	head	NN
1979	93	11	of	of	IN
1979	93	12	a	a	DT
1979	93	13	Fortune	Fortune	NNP
1979	93	14	500-size	500-size	CD
1979	93	15	company	company	NN
1979	93	16	who	who	WP
1979	93	17	would	would	MD
1979	93	18	spend	spend	VB
1979	93	19	as	as	RB
1979	93	20	much	much	JJ
1979	93	21	time	time	NN
1979	93	22	with	with	IN
1979	93	23	the	the	DT
1979	93	24	people	people	NNS
1979	93	25	who	who	WP
1979	93	26	buy	buy	VBP
1979	93	27	his	-PRON-	PRP$
1979	93	28	products	product	NNS
1979	93	29	.	.	.
1979	94	1	People	People	NNS
1979	94	2	are	be	VBP
1979	94	3	often	often	RB
1979	94	4	surprised	surprised	JJ
1979	94	5	that	that	IN
1979	94	6	a	a	DT
1979	94	7	man	man	NN
1979	94	8	with	with	IN
1979	94	9	his	-PRON-	PRP$
1979	94	10	responsibilities	responsibility	NNS
1979	94	11	would	would	MD
1979	94	12	take	take	VB
1979	94	13	the	the	DT
1979	94	14	time	time	NN
1979	94	15	for	for	IN
1979	94	16	this	this	DT
1979	94	17	much	much	JJ
1979	94	18	face	face	NN
1979	94	19	to	to	IN
1979	94	20	face	face	NN
1979	94	21	contact	contact	NN
1979	94	22	.	.	.
1979	95	1	But	but	CC
1979	95	2	the	the	DT
1979	95	3	fact	fact	NN
1979	95	4	is	be	VBZ
1979	95	5	,	,	,
1979	95	6	learning	learn	VBG
1979	95	7	what	what	WP
1979	95	8	people	people	NNS
1979	95	9	care	care	VBP
1979	95	10	about	about	IN
1979	95	11	is	be	VBZ
1979	95	12	almost	almost	RB
1979	95	13	a	a	DT
1979	95	14	religion	religion	NN
1979	95	15	to	to	IN
1979	95	16	him	-PRON-	PRP
1979	95	17	.	.	.
1979	96	1	Here	here	RB
1979	96	2	are	be	VBP
1979	96	3	some	some	DT
1979	96	4	of	of	IN
1979	96	5	the	the	DT
1979	96	6	questions	question	NNS
1979	96	7	that	that	WDT
1979	96	8	people	people	NNS
1979	96	9	either	either	CC
1979	96	10	write	write	VBP
1979	96	11	to	to	IN
1979	96	12	Frank	Frank	NNP
1979	96	13	or	or	CC
1979	96	14	ask	ask	VB
1979	96	15	him	-PRON-	PRP
1979	96	16	in	in	IN
1979	96	17	person	person	NN
1979	96	18	.	.	.
1979	97	1	In	in	IN
1979	97	2	answering	answer	VBG
1979	97	3	the	the	DT
1979	97	4	questions	question	NNS
1979	97	5	,	,	,
1979	97	6	I	-PRON-	PRP
1979	97	7	've	have	VB
1979	97	8	either	either	CC
1979	97	9	used	use	VBN
1979	97	10	the	the	DT
1979	97	11	information	information	NN
1979	97	12	I	-PRON-	PRP
1979	97	13	've	have	VB
1979	97	14	heard	hear	VBN
1979	97	15	Frank	Frank	NNP
1979	97	16	give	give	VB
1979	97	17	,	,	,
1979	97	18	or	or	CC
1979	97	19	else	else	RB
1979	97	20	I	-PRON-	PRP
1979	97	21	've	have	VB
1979	97	22	checked	check	VBN
1979	97	23	with	with	IN
1979	97	24	the	the	DT
1979	97	25	Perdue	Perdue	NNP
1979	97	26	food	food	NN
1979	97	27	scientists	scientist	NNS
1979	97	28	or	or	CC
1979	97	29	home	home	NN
1979	97	30	economists	economist	NNS
1979	97	31	.	.	.
1979	98	1	What	what	WP
1979	98	2	should	should	MD
1979	98	3	I	-PRON-	PRP
1979	98	4	look	look	VB
1979	98	5	for	for	IN
1979	98	6	when	when	WRB
1979	98	7	I	-PRON-	PRP
1979	98	8	shop	shop	VBP
1979	98	9	for	for	IN
1979	98	10	chicken	chicken	NN
1979	98	11	?	?	.
1979	99	1	Whatever	whatever	WDT
1979	99	2	city	city	NN
1979	99	3	we	-PRON-	PRP
1979	99	4	're	be	VBP
1979	99	5	in	in	IN
1979	99	6	,	,	,
1979	99	7	whether	whether	IN
1979	99	8	it	-PRON-	PRP
1979	99	9	's	be	VBZ
1979	99	10	on	on	IN
1979	99	11	the	the	DT
1979	99	12	East	East	NNP
1979	99	13	Coast	Coast	NNP
1979	99	14	,	,	,
1979	99	15	or	or	CC
1979	99	16	Puerto	Puerto	NNP
1979	99	17	Rico	Rico	NNP
1979	99	18	,	,	,
1979	99	19	or	or	CC
1979	99	20	even	even	RB
1979	99	21	London	London	NNP
1979	99	22	or	or	CC
1979	99	23	Moscow	Moscow	NNP
1979	99	24	or	or	CC
1979	99	25	Tokyo	Tokyo	NNP
1979	99	26	,	,	,
1979	99	27	Frank	Frank	NNP
1979	99	28	visits	visit	VBZ
1979	99	29	supermarkets	supermarket	VBZ
1979	99	30	the	the	DT
1979	99	31	way	way	NN
1979	99	32	other	other	JJ
1979	99	33	people	people	NNS
1979	99	34	visit	visit	VBP
1979	99	35	museums	museum	NNS
1979	99	36	or	or	CC
1979	99	37	monuments	monument	NNS
1979	99	38	.	.	.
1979	100	1	He	-PRON-	PRP
1979	100	2	notices	notice	VBZ
1979	100	3	the	the	DT
1979	100	4	following	follow	VBG
1979	100	5	kinds	kind	NNS
1979	100	6	of	of	IN
1979	100	7	things	thing	NNS
1979	100	8	himself	-PRON-	PRP
1979	100	9	and	and	CC
1979	100	10	would	would	MD
1979	100	11	recommend	recommend	VB
1979	100	12	that	that	IN
1979	100	13	you	-PRON-	PRP
1979	100	14	do	do	VBP
1979	100	15	also	also	RB
1979	100	16	when	when	WRB
1979	100	17	selecting	select	VBG
1979	100	18	chicken	chicken	NN
1979	100	19	.	.	.
1979	101	1	_	_	NNP
1979	101	2	Give	give	VB
1979	101	3	the	the	DT
1979	101	4	package	package	NN
1979	101	5	a	a	DT
1979	101	6	little	little	JJ
1979	101	7	squeeze	squeeze	NN
1979	101	8	.	.	.
1979	102	1	Are	be	VBP
1979	102	2	there	there	EX
1979	102	3	signs	sign	NNS
1979	102	4	of	of	IN
1979	102	5	ice	ice	NN
1979	102	6	along	along	IN
1979	102	7	wings	wing	NNS
1979	102	8	,	,	,
1979	102	9	backs	back	NNS
1979	102	10	or	or	CC
1979	102	11	edges	edge	NNS
1979	102	12	?	?	.
1979	103	1	Frank	Frank	NNP
1979	103	2	explained	explain	VBD
1979	103	3	to	to	IN
1979	103	4	me	-PRON-	PRP
1979	103	5	that	that	IN
1979	103	6	some	some	DT
1979	103	7	chicken	chicken	NN
1979	103	8	producers	producer	NNS
1979	103	9	blast	blast	VBP
1979	103	10	their	-PRON-	PRP$
1979	103	11	birds	bird	NNS
1979	103	12	with	with	IN
1979	103	13	air	air	NN
1979	103	14	as	as	RB
1979	103	15	cold	cold	JJ
1979	103	16	as	as	IN
1979	103	17	-40o	-40o	NNP
1979	103	18	F	F	NNP
1979	103	19	,	,	,
1979	103	20	but	but	CC
1979	103	21	he	-PRON-	PRP
1979	103	22	never	never	RB
1979	103	23	does	do	VBZ
1979	103	24	.	.	.
1979	104	1	Freezing	freeze	VBG
1979	104	2	causes	cause	VBZ
1979	104	3	a	a	DT
1979	104	4	breakdown	breakdown	NN
1979	104	5	in	in	IN
1979	104	6	protein	protein	NN
1979	104	7	,	,	,
1979	104	8	loss	loss	NN
1979	104	9	of	of	IN
1979	104	10	natural	natural	JJ
1979	104	11	juices	juice	NNS
1979	104	12	,	,	,
1979	104	13	and	and	CC
1979	104	14	reduced	reduce	VBN
1979	104	15	tenderness	tenderness	NN
1979	104	16	.	.	.
1979	105	1	Also	also	RB
1979	105	2	,	,	,
1979	105	3	when	when	WRB
1979	105	4	you	-PRON-	PRP
1979	105	5	cook	cook	VBP
1979	105	6	a	a	DT
1979	105	7	frozen	frozen	JJ
1979	105	8	bird	bird	NN
1979	105	9	,	,	,
1979	105	10	the	the	DT
1979	105	11	bones	bone	NNS
1979	105	12	and	and	CC
1979	105	13	nearby	nearby	JJ
1979	105	14	meat	meat	NN
1979	105	15	may	may	MD
1979	105	16	turn	turn	VB
1979	105	17	an	an	DT
1979	105	18	unappetizing	unappetize	VBG
1979	105	19	dark	dark	JJ
1979	105	20	color	color	NN
1979	105	21	.	.	.
1979	106	1	_	_	NNP
1979	106	2	Look	Look	NNP
1979	106	3	at	at	IN
1979	106	4	the	the	DT
1979	106	5	thickness	thickness	NN
1979	106	6	of	of	IN
1979	106	7	the	the	DT
1979	106	8	meat	meat	NN
1979	106	9	in	in	IN
1979	106	10	proportion	proportion	NN
1979	106	11	to	to	IN
1979	106	12	the	the	DT
1979	106	13	bone	bone	NN
1979	106	14	.	.	.
1979	107	1	If	if	IN
1979	107	2	,	,	,
1979	107	3	for	for	IN
1979	107	4	example	example	NN
1979	107	5	,	,	,
1979	107	6	the	the	DT
1979	107	7	breast	breast	NN
1979	107	8	looks	look	VBZ
1979	107	9	scrawny	scrawny	JJ
1979	107	10	,	,	,
1979	107	11	you	-PRON-	PRP
1979	107	12	're	be	VBP
1979	107	13	paying	pay	VBG
1979	107	14	a	a	DT
1979	107	15	lot	lot	NN
1979	107	16	for	for	IN
1979	107	17	bone	bone	NN
1979	107	18	rather	rather	RB
1979	107	19	than	than	IN
1979	107	20	meat	meat	NN
1979	107	21	.	.	.
1979	108	1	_	_	NNP
1979	108	2	Read	Read	VBD
1979	108	3	the	the	DT
1979	108	4	labels	label	NNS
1979	108	5	so	so	RB
1979	108	6	you	-PRON-	PRP
1979	108	7	know	know	VBP
1979	108	8	what	what	WP
1979	108	9	you	-PRON-	PRP
1979	108	10	are	be	VBP
1979	108	11	getting	get	VBG
1979	108	12	.	.	.
1979	109	1	Many	many	JJ
1979	109	2	different	different	JJ
1979	109	3	parts	part	NNS
1979	109	4	and	and	CC
1979	109	5	combinations	combination	NNS
1979	109	6	are	be	VBP
1979	109	7	available	available	JJ
1979	109	8	,	,	,
1979	109	9	and	and	CC
1979	109	10	some	some	DT
1979	109	11	look	look	VBP
1979	109	12	surprisingly	surprisingly	RB
1979	109	13	alike	alike	RB
1979	109	14	even	even	RB
1979	109	15	to	to	IN
1979	109	16	Frank	Frank	NNP
1979	109	17	's	's	POS
1979	109	18	trained	train	VBN
1979	109	19	eye	eye	NN
1979	109	20	.	.	.
1979	110	1	The	the	DT
1979	110	2	label	label	NN
1979	110	3	tells	tell	VBZ
1979	110	4	exactly	exactly	RB
1979	110	5	what	what	WP
1979	110	6	is	be	VBZ
1979	110	7	inside	inside	JJ
1979	110	8	.	.	.
1979	111	1	_	_	NNP
1979	111	2	Ask	Ask	NNP
1979	111	3	questions	question	NNS
1979	111	4	.	.	.
1979	112	1	If	if	IN
1979	112	2	any	any	DT
1979	112	3	meat	meat	NN
1979	112	4	or	or	CC
1979	112	5	poultry	poultry	NN
1979	112	6	product	product	NN
1979	112	7	does	do	VBZ
1979	112	8	n't	not	RB
1979	112	9	look	look	VB
1979	112	10	,	,	,
1979	112	11	feel	feel	VB
1979	112	12	,	,	,
1979	112	13	or	or	CC
1979	112	14	smell	smell	NN
1979	112	15	just	just	RB
1979	112	16	right	right	RB
1979	112	17	,	,	,
1979	112	18	check	check	VB
1979	112	19	with	with	IN
1979	112	20	the	the	DT
1979	112	21	professionals	professional	NNS
1979	112	22	behind	behind	IN
1979	112	23	the	the	DT
1979	112	24	counter	counter	NN
1979	112	25	.	.	.
1979	113	1	_	_	NNP
1979	113	2	Notice	Notice	NNP
1979	113	3	the	the	DT
1979	113	4	pull	pull	NN
1979	113	5	date	date	NN
1979	113	6	.	.	.
1979	114	1	Most	Most	JJS
1979	114	2	stores	store	NNS
1979	114	3	are	be	VBP
1979	114	4	scrupulous	scrupulous	JJ
1979	114	5	about	about	IN
1979	114	6	removing	remove	VBG
1979	114	7	chicken	chicken	NN
1979	114	8	before	before	IN
1979	114	9	the	the	DT
1979	114	10	pull	pull	NN
1979	114	11	date	date	NN
1979	114	12	expires$but	expires$but	NNP
1979	114	13	sometimes	sometimes	RB
1979	114	14	there	there	EX
1979	114	15	's	be	VBZ
1979	114	16	a	a	DT
1979	114	17	slip	slip	NN
1979	114	18	-	-	HYPH
1979	114	19	up	up	NN
1979	114	20	.	.	.
1979	115	1	_	_	NNP
1979	115	2	Was	be	VBD
1979	115	3	the	the	DT
1979	115	4	chicken	chicken	NN
1979	115	5	well	well	RB
1979	115	6	-	-	HYPH
1979	115	7	cleaned	clean	VBN
1979	115	8	?	?	.
1979	116	1	Or	or	CC
1979	116	2	are	be	VBP
1979	116	3	there	there	EX
1979	116	4	little	little	JJ
1979	116	5	traces	trace	NNS
1979	116	6	of	of	IN
1979	116	7	feathers	feather	NNS
1979	116	8	or	or	CC
1979	116	9	hairs	hair	NNS
1979	116	10	?	?	.
1979	117	1	These	these	DT
1979	117	2	can	can	MD
1979	117	3	look	look	VB
1979	117	4	really	really	RB
1979	117	5	unattractive	unattractive	JJ
1979	117	6	when	when	WRB
1979	117	7	the	the	DT
1979	117	8	bird	bird	NN
1979	117	9	is	be	VBZ
1979	117	10	cooked	cook	VBN
1979	117	11	.	.	.
1979	118	1	_	_	NNP
1979	118	2	Is	be	VBZ
1979	118	3	the	the	DT
1979	118	4	chicken	chicken	NN
1979	118	5	stored	store	VBN
1979	118	6	correctly	correctly	RB
1979	118	7	on	on	IN
1979	118	8	the	the	DT
1979	118	9	chilling	chilling	JJ
1979	118	10	shelf	shelf	NN
1979	118	11	,	,	,
1979	118	12	or	or	CC
1979	118	13	are	be	VBP
1979	118	14	the	the	DT
1979	118	15	trays	tray	NNS
1979	118	16	of	of	IN
1979	118	17	chicken	chicken	NN
1979	118	18	stacked	stack	VBD
1979	118	19	so	so	RB
1979	118	20	high	high	JJ
1979	118	21	that	that	IN
1979	118	22	the	the	DT
1979	118	23	top	top	JJ
1979	118	24	ones	one	NNS
1979	118	25	are	be	VBP
1979	118	26	n't	not	RB
1979	118	27	kept	keep	VBN
1979	118	28	cold	cold	JJ
1979	118	29	?	?	.
1979	119	1	When	when	WRB
1979	119	2	that	that	DT
1979	119	3	happens	happen	VBZ
1979	119	4	,	,	,
1979	119	5	the	the	DT
1979	119	6	shelf	shelf	NN
1979	119	7	life	life	NN
1979	119	8	of	of	IN
1979	119	9	the	the	DT
1979	119	10	top	top	JJ
1979	119	11	ones	one	NNS
1979	119	12	is	be	VBZ
1979	119	13	seriously	seriously	RB
1979	119	14	shortened	shorten	VBN
1979	119	15	.	.	.
1979	120	1	_	_	NNP
1979	120	2	Is	be	VBZ
1979	120	3	the	the	DT
1979	120	4	meat	meat	NN
1979	120	5	case	case	NN
1979	120	6	kept	keep	VBD
1979	120	7	so	so	RB
1979	120	8	cold	cold	JJ
1979	120	9	that	that	IN
1979	120	10	the	the	DT
1979	120	11	fresh	fresh	JJ
1979	120	12	chicken	chicken	NN
1979	120	13	is	be	VBZ
1979	120	14	frozen	freeze	VBN
1979	120	15	and	and	CC
1979	120	16	ends	end	VBZ
1979	120	17	up	up	RP
1979	120	18	with	with	IN
1979	120	19	ice	ice	NN
1979	120	20	crystals	crystal	NNS
1979	120	21	on	on	IN
1979	120	22	the	the	DT
1979	120	23	tray	tray	NN
1979	120	24	?	?	.
1979	121	1	If	if	IN
1979	121	2	so	so	RB
1979	121	3	,	,	,
1979	121	4	complain	complain	VB
1979	121	5	to	to	IN
1979	121	6	the	the	DT
1979	121	7	manager	manager	NN
1979	121	8	.	.	.
1979	122	1	_	_	NNP
1979	122	2	Look	Look	NNP
1979	122	3	at	at	IN
1979	122	4	the	the	DT
1979	122	5	ends	end	NNS
1979	122	6	of	of	IN
1979	122	7	the	the	DT
1979	122	8	bones	bone	NNS
1979	122	9	.	.	.
1979	123	1	Are	be	VBP
1979	123	2	they	-PRON-	PRP
1979	123	3	pink	pink	JJ
1979	123	4	or	or	CC
1979	123	5	are	be	VBP
1979	123	6	they	-PRON-	PRP
1979	123	7	turning	turn	VBG
1979	123	8	gray	gray	JJ
1979	123	9	?	?	.
1979	124	1	Generally	generally	RB
1979	124	2	,	,	,
1979	124	3	the	the	DT
1979	124	4	more	more	RBR
1979	124	5	pink	pink	JJ
1979	124	6	the	the	DT
1979	124	7	bone	bone	NN
1979	124	8	ends	end	NNS
1979	124	9	are	be	VBP
1979	124	10	,	,	,
1979	124	11	the	the	DT
1979	124	12	fresher	fresh	JJR
1979	124	13	the	the	DT
1979	124	14	chicken	chicken	NN
1979	124	15	.	.	.
1979	125	1	How	how	WRB
1979	125	2	should	should	MD
1979	125	3	I	-PRON-	PRP
1979	125	4	store	store	VB
1979	125	5	chicken	chicken	NN
1979	125	6	at	at	IN
1979	125	7	home	home	NN
1979	125	8	?	?	.
1979	126	1	Chicken	chicken	NN
1979	126	2	,	,	,
1979	126	3	like	like	IN
1979	126	4	all	all	DT
1979	126	5	meat	meat	NN
1979	126	6	,	,	,
1979	126	7	is	be	VBZ
1979	126	8	perishable	perishable	JJ
1979	126	9	.	.	.
1979	127	1	It	-PRON-	PRP
1979	127	2	should	should	MD
1979	127	3	be	be	VB
1979	127	4	stored	store	VBN
1979	127	5	in	in	IN
1979	127	6	the	the	DT
1979	127	7	coldest	cold	JJS
1979	127	8	part	part	NN
1979	127	9	of	of	IN
1979	127	10	the	the	DT
1979	127	11	refrigerator	refrigerator	NN
1979	127	12	(	(	-LRB-
1979	127	13	40o	40o	NNS
1979	127	14	or	or	CC
1979	127	15	below	below	RB
1979	127	16	)	)	-RRB-
1979	127	17	,	,	,
1979	127	18	sealed	seal	VBN
1979	127	19	as	as	IN
1979	127	20	it	-PRON-	PRP
1979	127	21	comes	come	VBZ
1979	127	22	from	from	IN
1979	127	23	the	the	DT
1979	127	24	market	market	NN
1979	127	25	,	,	,
1979	127	26	and	and	CC
1979	127	27	used	use	VBN
1979	127	28	within	within	IN
1979	127	29	two	two	CD
1979	127	30	or	or	CC
1979	127	31	three	three	CD
1979	127	32	days	day	NNS
1979	127	33	of	of	IN
1979	127	34	purchase	purchase	NN
1979	127	35	.	.	.
1979	128	1	Should	Should	MD
1979	128	2	I	-PRON-	PRP
1979	128	3	freeze	freeze	VB
1979	128	4	chickens	chicken	NNS
1979	128	5	?	?	.
1979	129	1	Frank	Frank	NNP
1979	129	2	does	do	VBZ
1979	129	3	n't	not	RB
1979	129	4	recommend	recommend	VB
1979	129	5	freezing	freeze	VBG
1979	129	6	poultry	poultry	NN
1979	129	7	.	.	.
1979	130	1	However	however	RB
1979	130	2	,	,	,
1979	130	3	if	if	IN
1979	130	4	a	a	DT
1979	130	5	bird	bird	NN
1979	130	6	must	must	MD
1979	130	7	be	be	VB
1979	130	8	held	hold	VBN
1979	130	9	beyond	beyond	IN
1979	130	10	three	three	CD
1979	130	11	days	day	NNS
1979	130	12	,	,	,
1979	130	13	freezing	freezing	NN
1979	130	14	will	will	MD
1979	130	15	keep	keep	VB
1979	130	16	it	-PRON-	PRP
1979	130	17	wholesome	wholesome	JJ
1979	130	18	.	.	.
1979	131	1	How	how	WRB
1979	131	2	do	do	VBP
1979	131	3	I	-PRON-	PRP
1979	131	4	freeze	freeze	VB
1979	131	5	poultry	poultry	NN
1979	131	6	?	?	.
1979	132	1	When	when	WRB
1979	132	2	freezing	freezing	NN
1979	132	3	is	be	VBZ
1979	132	4	necessary	necessary	JJ
1979	132	5	,	,	,
1979	132	6	seal	seal	NN
1979	132	7	chicken	chicken	NN
1979	132	8	or	or	CC
1979	132	9	other	other	JJ
1979	132	10	poultry	poultry	NN
1979	132	11	in	in	IN
1979	132	12	an	an	DT
1979	132	13	airtight	airtight	JJ
1979	132	14	container	container	NN
1979	132	15	,	,	,
1979	132	16	heavy	heavy	JJ
1979	132	17	plastic	plastic	NN
1979	132	18	bag	bag	NN
1979	132	19	,	,	,
1979	132	20	plastic	plastic	NN
1979	132	21	wrap	wrap	NN
1979	132	22	,	,	,
1979	132	23	foil	foil	NN
1979	132	24	or	or	CC
1979	132	25	freezer	freezer	NN
1979	132	26	paper	paper	NN
1979	132	27	.	.	.
1979	133	1	Try	try	VB
1979	133	2	to	to	TO
1979	133	3	have	have	VB
1979	133	4	the	the	DT
1979	133	5	wrapping	wrapping	NN
1979	133	6	tight	tight	RB
1979	133	7	against	against	IN
1979	133	8	the	the	DT
1979	133	9	chicken	chicken	NN
1979	133	10	because	because	IN
1979	133	11	any	any	DT
1979	133	12	place	place	NN
1979	133	13	where	where	WRB
1979	133	14	it	-PRON-	PRP
1979	133	15	is	be	VBZ
1979	133	16	n't	not	RB
1979	133	17	,	,	,
1979	133	18	small	small	JJ
1979	133	19	ice	ice	NN
1979	133	20	crystals	crystal	NNS
1979	133	21	will	will	MD
1979	133	22	form	form	VB
1979	133	23	.	.	.
1979	134	1	That	that	DT
1979	134	2	means	mean	VBZ
1979	134	3	moisture	moisture	NN
1979	134	4	has	have	VBZ
1979	134	5	been	be	VBN
1979	134	6	drawn	draw	VBN
1979	134	7	from	from	IN
1979	134	8	the	the	DT
1979	134	9	meat	meat	NN
1979	134	10	,	,	,
1979	134	11	and	and	CC
1979	134	12	where	where	WRB
1979	134	13	that	that	DT
1979	134	14	's	be	VBZ
1979	134	15	happened	happen	VBN
1979	134	16	,	,	,
1979	134	17	the	the	DT
1979	134	18	meat	meat	NN
1979	134	19	will	will	MD
1979	134	20	be	be	VB
1979	134	21	tough	tough	JJ
1979	134	22	and	and	CC
1979	134	23	breading	breading	NN
1979	134	24	wo	will	MD
1979	134	25	n't	not	RB
1979	134	26	stick	stick	VB
1979	134	27	.	.	.
1979	135	1	Frozen	frozen	JJ
1979	135	2	uncooked	uncooked	JJ
1979	135	3	chicken	chicken	NN
1979	135	4	can	can	MD
1979	135	5	be	be	VB
1979	135	6	stored	store	VBN
1979	135	7	up	up	RP
1979	135	8	to	to	TO
1979	135	9	six	six	CD
1979	135	10	months	month	NNS
1979	135	11	;	;	:
1979	135	12	frozen	frozen	JJ
1979	135	13	cooked	cooked	JJ
1979	135	14	chicken	chicken	NN
1979	135	15	should	should	MD
1979	135	16	be	be	VB
1979	135	17	used	use	VBN
1979	135	18	within	within	IN
1979	135	19	three	three	CD
1979	135	20	months	month	NNS
1979	135	21	.	.	.
1979	136	1	(	(	-LRB-
1979	136	2	Personally	personally	RB
1979	136	3	I	-PRON-	PRP
1979	136	4	try	try	VBP
1979	136	5	to	to	TO
1979	136	6	avoid	avoid	VB
1979	136	7	freezing	freeze	VBG
1979	136	8	chicken	chicken	NN
1979	136	9	since	since	IN
1979	136	10	I	-PRON-	PRP
1979	136	11	know	know	VBP
1979	136	12	that	that	IN
1979	136	13	freezing	freezing	NN
1979	136	14	makes	make	VBZ
1979	136	15	the	the	DT
1979	136	16	chicken	chicken	NN
1979	136	17	less	less	RBR
1979	136	18	tender	tender	JJ
1979	136	19	and	and	CC
1979	136	20	less	less	RBR
1979	136	21	juicy	juicy	JJ
1979	136	22	.	.	.
1979	137	1	Still	still	RB
1979	137	2	,	,	,
1979	137	3	in	in	IN
1979	137	4	spite	spite	NN
1979	137	5	of	of	IN
1979	137	6	good	good	JJ
1979	137	7	intentions	intention	NNS
1979	137	8	,	,	,
1979	137	9	I	-PRON-	PRP
1979	137	10	sometimes	sometimes	RB
1979	137	11	end	end	VBP
1979	137	12	up	up	RP
1979	137	13	doing	do	VBG
1979	137	14	it	-PRON-	PRP
1979	137	15	.	.	.
1979	138	1	I	-PRON-	PRP
1979	138	2	've	have	VB
1979	138	3	learned	learn	VBN
1979	138	4	to	to	TO
1979	138	5	make	make	VB
1979	138	6	it	-PRON-	PRP
1979	138	7	a	a	DT
1979	138	8	point	point	NN
1979	138	9	to	to	TO
1979	138	10	have	have	VB
1979	138	11	a	a	DT
1979	138	12	wax	wax	NN
1979	138	13	marking	mark	VBG
1979	138	14	pencil	pencil	NN
1979	138	15	and	and	CC
1979	138	16	freezer	freezer	NN
1979	138	17	tape	tape	NN
1979	138	18	handy	handy	JJ
1979	138	19	,	,	,
1979	138	20	so	so	IN
1979	138	21	I	-PRON-	PRP
1979	138	22	can	can	MD
1979	138	23	label	label	VB
1979	138	24	the	the	DT
1979	138	25	package	package	NN
1979	138	26	with	with	IN
1979	138	27	the	the	DT
1979	138	28	date	date	NN
1979	138	29	and	and	CC
1979	138	30	contents	content	NNS
1979	138	31	.	.	.
1979	139	1	I	-PRON-	PRP
1979	139	2	wonder	wonder	VBP
1979	139	3	if	if	IN
1979	139	4	you	-PRON-	PRP
1979	139	5	've	have	VB
1979	139	6	found	find	VBN
1979	139	7	,	,	,
1979	139	8	as	as	IN
1979	139	9	I	-PRON-	PRP
1979	139	10	have	have	VBP
1979	139	11	,	,	,
1979	139	12	that	that	IN
1979	139	13	it	-PRON-	PRP
1979	139	14	's	be	VBZ
1979	139	15	unbelievably	unbelievably	RB
1979	139	16	easy	easy	JJ
1979	139	17	to	to	TO
1979	139	18	lose	lose	VB
1979	139	19	track	track	NN
1979	139	20	of	of	IN
1979	139	21	how	how	WRB
1979	139	22	long	long	JJ
1979	139	23	things	thing	NNS
1979	139	24	have	have	VBP
1979	139	25	been	be	VBN
1979	139	26	in	in	RB
1979	139	27	there	there	RB
1979	139	28	.	.	.
1979	139	29	)	)	-RRB-
1979	140	1	Do	do	VBP
1979	140	2	not	not	RB
1979	140	3	stuff	stuff	VB
1979	140	4	poultry	poultry	NN
1979	140	5	before	before	IN
1979	140	6	freezing	freeze	VBG
1979	140	7	,	,	,
1979	140	8	and	and	CC
1979	140	9	freeze	freeze	VB
1979	140	10	cooked	cooked	JJ
1979	140	11	birds	bird	NNS
1979	140	12	and	and	CC
1979	140	13	stuffing	stuff	VBG
1979	140	14	separately	separately	RB
1979	140	15	.	.	.
1979	141	1	Can	Can	MD
1979	141	2	frozen	freeze	VBN
1979	141	3	chicken	chicken	NN
1979	141	4	be	be	VB
1979	141	5	thawed	thaw	VBN
1979	141	6	and	and	CC
1979	141	7	frozen	freeze	VBN
1979	141	8	again	again	RB
1979	141	9	?	?	.
1979	142	1	Each	each	DT
1979	142	2	time	time	NN
1979	142	3	you	-PRON-	PRP
1979	142	4	freeze	freeze	VBP
1979	142	5	chicken	chicken	NN
1979	142	6	,	,	,
1979	142	7	you	-PRON-	PRP
1979	142	8	sacrifice	sacrifice	VBP
1979	142	9	quality	quality	NN
1979	142	10	.	.	.
1979	143	1	If	if	IN
1979	143	2	carefully	carefully	RB
1979	143	3	handled	handle	VBN
1979	143	4	,	,	,
1979	143	5	however	however	RB
1979	143	6	,	,	,
1979	143	7	it	-PRON-	PRP
1979	143	8	is	be	VBZ
1979	143	9	safe	safe	JJ
1979	143	10	to	to	TO
1979	143	11	defrost	defrost	VB
1979	143	12	uncooked	uncooked	JJ
1979	143	13	chicken	chicken	NN
1979	143	14	and	and	CC
1979	143	15	to	to	TO
1979	143	16	freeze	freeze	VB
1979	143	17	it	-PRON-	PRP
1979	143	18	again	again	RB
1979	143	19	after	after	IN
1979	143	20	cooking	cooking	NN
1979	143	21	.	.	.
1979	144	1	If	if	IN
1979	144	2	frozen	frozen	JJ
1979	144	3	after	after	IN
1979	144	4	cooking	cooking	NN
1979	144	5	,	,	,
1979	144	6	do	do	VBP
1979	144	7	not	not	RB
1979	144	8	thaw	thaw	VB
1979	144	9	and	and	CC
1979	144	10	freeze	freeze	VB
1979	144	11	again	again	RB
1979	144	12	.	.	.
1979	145	1	Why	why	WRB
1979	145	2	is	be	VBZ
1979	145	3	chicken	chicken	VBN
1979	145	4	sometimes	sometimes	RB
1979	145	5	implicated	implicate	VBN
1979	145	6	in	in	IN
1979	145	7	illness	illness	NN
1979	145	8	?	?	.
1979	146	1	In	in	IN
1979	146	2	a	a	DT
1979	146	3	warm	warm	JJ
1979	146	4	,	,	,
1979	146	5	moist	moist	JJ
1979	146	6	environment	environment	NN
1979	146	7	,	,	,
1979	146	8	illness	illness	NN
1979	146	9	-	-	HYPH
1979	146	10	causing	cause	VBG
1979	146	11	bacteria	bacteria	NNS
1979	146	12	can	can	MD
1979	146	13	grow	grow	VB
1979	146	14	in	in	IN
1979	146	15	high	high	JJ
1979	146	16	-	-	HYPH
1979	146	17	protein	protein	NN
1979	146	18	,	,	,
1979	146	19	low	low	JJ
1979	146	20	-	-	HYPH
1979	146	21	acid	acid	NN
1979	146	22	foods	food	NNS
1979	146	23	such	such	JJ
1979	146	24	as	as	IN
1979	146	25	meat	meat	NN
1979	146	26	,	,	,
1979	146	27	fish	fish	NN
1979	146	28	,	,	,
1979	146	29	poultry	poultry	NN
1979	146	30	,	,	,
1979	146	31	eggs	egg	NNS
1979	146	32	and	and	CC
1979	146	33	milk	milk	NN
1979	146	34	.	.	.
1979	147	1	But	but	CC
1979	147	2	there	there	EX
1979	147	3	is	be	VBZ
1979	147	4	no	no	DT
1979	147	5	reason	reason	NN
1979	147	6	to	to	TO
1979	147	7	become	become	VB
1979	147	8	ill	ill	JJ
1979	147	9	from	from	IN
1979	147	10	eating	eat	VBG
1979	147	11	or	or	CC
1979	147	12	serving	serve	VBG
1979	147	13	these	these	DT
1979	147	14	foods	food	NNS
1979	147	15	,	,	,
1979	147	16	if	if	IN
1979	147	17	they	-PRON-	PRP
1979	147	18	are	be	VBP
1979	147	19	cooked	cook	VBN
1979	147	20	thoroughly	thoroughly	RB
1979	147	21	and	and	CC
1979	147	22	served	serve	VBD
1979	147	23	or	or	CC
1979	147	24	refrigerated	refrigerate	VBD
1979	147	25	immediately	immediately	RB
1979	147	26	.	.	.
1979	148	1	To	to	TO
1979	148	2	prevent	prevent	VB
1979	148	3	transferring	transfer	VBG
1979	148	4	bacteria	bacteria	NNS
1979	148	5	from	from	IN
1979	148	6	one	one	CD
1979	148	7	food	food	NN
1979	148	8	to	to	IN
1979	148	9	another	another	DT
1979	148	10	,	,	,
1979	148	11	use	use	VB
1979	148	12	warm	warm	JJ
1979	148	13	water	water	NN
1979	148	14	and	and	CC
1979	148	15	soap	soap	NN
1979	148	16	to	to	TO
1979	148	17	wash	wash	VB
1979	148	18	hands	hand	NNS
1979	148	19	,	,	,
1979	148	20	utensils	utensil	NNS
1979	148	21	and	and	CC
1979	148	22	work	work	NN
1979	148	23	surfaces	surface	NNS
1979	148	24	before	before	RB
1979	148	25	and	and	CC
1979	148	26	after	after	IN
1979	148	27	use	use	NN
1979	148	28	.	.	.
1979	149	1	What	what	WP
1979	149	2	makes	make	VBZ
1979	149	3	chicken	chicken	NN
1979	149	4	tender	tender	NN
1979	149	5	--	--	:
1979	149	6	or	or	CC
1979	149	7	tough	tough	JJ
1979	149	8	?	?	.
1979	150	1	Frank	Frank	NNP
1979	150	2	does	do	VBZ
1979	150	3	his	-PRON-	PRP$
1979	150	4	best	good	JJS
1979	150	5	to	to	TO
1979	150	6	make	make	VB
1979	150	7	Perdue	perdue	JJ
1979	150	8	chickens	chicken	NNS
1979	150	9	as	as	RB
1979	150	10	tender	tender	JJ
1979	150	11	as	as	IN
1979	150	12	possible	possible	JJ
1979	150	13	,	,	,
1979	150	14	but	but	CC
1979	150	15	there	there	EX
1979	150	16	's	be	VBZ
1979	150	17	also	also	RB
1979	150	18	a	a	DT
1979	150	19	lot	lot	NN
1979	150	20	you	-PRON-	PRP
1979	150	21	can	can	MD
1979	150	22	do	do	VB
1979	150	23	.	.	.
1979	151	1	_	_	NNP
1979	151	2	Do	do	VBP
1979	151	3	n't	not	RB
1979	151	4	let	let	VB
1979	151	5	chicken	chicken	NN
1979	151	6	dry	dry	VB
1979	151	7	out	out	RB
1979	151	8	in	in	IN
1979	151	9	the	the	DT
1979	151	10	refrigerator	refrigerator	NN
1979	151	11	;	;	:
1979	151	12	dry	dry	JJ
1979	151	13	chicken	chicken	NN
1979	151	14	is	be	VBZ
1979	151	15	tough	tough	JJ
1979	151	16	chicken	chicken	NN
1979	151	17	.	.	.
1979	152	1	Keep	keep	VB
1979	152	2	it	-PRON-	PRP
1979	152	3	wrapped	wrap	VBN
1979	152	4	in	in	IN
1979	152	5	the	the	DT
1979	152	6	package	package	NN
1979	152	7	it	-PRON-	PRP
1979	152	8	comes	come	VBZ
1979	152	9	in	in	RP
1979	152	10	until	until	IN
1979	152	11	you	-PRON-	PRP
1979	152	12	use	use	VBP
1979	152	13	it	-PRON-	PRP
1979	152	14	.	.	.
1979	153	1	_	_	NNP
1979	153	2	Avoid	Avoid	NNP
1979	153	3	freezing	freeze	VBG
1979	153	4	it	-PRON-	PRP
1979	153	5	.	.	.
1979	154	1	When	when	WRB
1979	154	2	the	the	DT
1979	154	3	juices	juice	NNS
1979	154	4	inside	inside	IN
1979	154	5	the	the	DT
1979	154	6	cells	cell	NNS
1979	154	7	freeze	freeze	VBP
1979	154	8	,	,	,
1979	154	9	they	-PRON-	PRP
1979	154	10	act	act	VBP
1979	154	11	like	like	IN
1979	154	12	little	little	JJ
1979	154	13	spears	spear	NNS
1979	154	14	and	and	CC
1979	154	15	they	-PRON-	PRP
1979	154	16	'll	will	MD
1979	154	17	rupture	rupture	VB
1979	154	18	some	some	DT
1979	154	19	of	of	IN
1979	154	20	the	the	DT
1979	154	21	cell	cell	NN
1979	154	22	walls	wall	NNS
1979	154	23	.	.	.
1979	155	1	When	when	WRB
1979	155	2	you	-PRON-	PRP
1979	155	3	defrost	defrost	VBP
1979	155	4	the	the	DT
1979	155	5	chicken	chicken	NN
1979	155	6	,	,	,
1979	155	7	you	-PRON-	PRP
1979	155	8	'll	will	MD
1979	155	9	lose	lose	VB
1979	155	10	some	some	DT
1979	155	11	of	of	IN
1979	155	12	the	the	DT
1979	155	13	juice	juice	NN
1979	155	14	and	and	CC
1979	155	15	the	the	DT
1979	155	16	chicken	chicken	NN
1979	155	17	will	will	MD
1979	155	18	be	be	VB
1979	155	19	less	less	RBR
1979	155	20	tender	tender	JJ
1979	155	21	.	.	.
1979	156	1	_	_	NNP
1979	156	2	Cook	Cook	NNP
1979	156	3	chicken	chicken	NN
1979	156	4	to	to	IN
1979	156	5	the	the	DT
1979	156	6	proper	proper	JJ
1979	156	7	temperature	temperature	NN
1979	156	8	,	,	,
1979	156	9	using	use	VBG
1979	156	10	a	a	DT
1979	156	11	meat	meat	NN
1979	156	12	thermometer	thermometer	NN
1979	156	13	or	or	CC
1979	156	14	pop	pop	NN
1979	156	15	-	-	HYPH
1979	156	16	up	up	RP
1979	156	17	guide	guide	NN
1979	156	18	.	.	.
1979	157	1	Cook	cook	VB
1979	157	2	bone	bone	NN
1979	157	3	-	-	HYPH
1979	157	4	in	in	RP
1979	157	5	chicken	chicken	NN
1979	157	6	to	to	IN
1979	157	7	180	180	CD
1979	157	8	degrees	degree	NNS
1979	157	9	and	and	CC
1979	157	10	boneless	boneless	NN
1979	157	11	chicken	chicken	NN
1979	157	12	to	to	IN
1979	157	13	170	170	CD
1979	157	14	degrees	degree	NNS
1979	157	15	.	.	.
1979	158	1	Undercooked	undercooked	JJ
1979	158	2	chicken	chicken	NN
1979	158	3	will	will	MD
1979	158	4	be	be	VB
1979	158	5	tough	tough	JJ
1979	158	6	and	and	CC
1979	158	7	rubbery	rubbery	JJ
1979	158	8	because	because	IN
1979	158	9	it	-PRON-	PRP
1979	158	10	takes	take	VBZ
1979	158	11	a	a	DT
1979	158	12	fairly	fairly	RB
1979	158	13	high	high	JJ
1979	158	14	internal	internal	JJ
1979	158	15	temperature	temperature	NN
1979	158	16	to	to	TO
1979	158	17	soften	soften	VB
1979	158	18	the	the	DT
1979	158	19	proteins	protein	NNS
1979	158	20	in	in	IN
1979	158	21	the	the	DT
1979	158	22	muscles	muscle	NNS
1979	158	23	and	and	CC
1979	158	24	make	make	VB
1979	158	25	them	-PRON-	PRP
1979	158	26	tender	tender	JJ
1979	158	27	.	.	.
1979	159	1	But	but	CC
1979	159	2	do	do	VB
1979	159	3	n't	not	RB
1979	159	4	overcook	overcook	VB
1979	159	5	chicken	chicken	NN
1979	159	6	either	either	RB
1979	159	7	,	,	,
1979	159	8	because	because	IN
1979	159	9	moisture	moisture	NN
1979	159	10	will	will	MD
1979	159	11	start	start	VB
1979	159	12	to	to	TO
1979	159	13	steam	steam	VB
1979	159	14	off	off	RP
1979	159	15	,	,	,
1979	159	16	and	and	CC
1979	159	17	the	the	DT
1979	159	18	more	more	JJR
1979	159	19	chicken	chicken	NN
1979	159	20	dries	dry	NNS
1979	159	21	out	out	RP
1979	159	22	,	,	,
1979	159	23	the	the	DT
1979	159	24	tougher	tough	JJR
1979	159	25	it	-PRON-	PRP
1979	159	26	gets	get	VBZ
1979	159	27	.	.	.
1979	160	1	_	_	NNP
1979	160	2	Keep	keep	VB
1979	160	3	the	the	DT
1979	160	4	skin	skin	NN
1979	160	5	on	on	IN
1979	160	6	chicken	chicken	NN
1979	160	7	during	during	IN
1979	160	8	cooking	cooking	NN
1979	160	9	.	.	.
1979	161	1	The	the	DT
1979	161	2	skin	skin	NN
1979	161	3	helps	help	VBZ
1979	161	4	keep	keep	VB
1979	161	5	juices	juice	NNS
1979	161	6	in	in	RP
1979	161	7	,	,	,
1979	161	8	and	and	CC
1979	161	9	tenderness	tenderness	NN
1979	161	10	and	and	CC
1979	161	11	juiciness	juiciness	NN
1979	161	12	go	go	VBP
1979	161	13	hand	hand	NN
1979	161	14	in	in	IN
1979	161	15	hand	hand	NN
1979	161	16	.	.	.
1979	162	1	I	-PRON-	PRP
1979	162	2	've	have	VB
1979	162	3	tried	try	VBN
1979	162	4	this	this	DT
1979	162	5	both	both	DT
1979	162	6	ways	way	NNS
1979	162	7	,	,	,
1979	162	8	and	and	CC
1979	162	9	the	the	DT
1979	162	10	difference	difference	NN
1979	162	11	is	be	VBZ
1979	162	12	significant	significant	JJ
1979	162	13	.	.	.
1979	163	1	(	(	-LRB-
1979	163	2	When	when	WRB
1979	163	3	you	-PRON-	PRP
1979	163	4	cook	cook	VBP
1979	163	5	chicken	chicken	VBP
1979	163	6	with	with	IN
1979	163	7	the	the	DT
1979	163	8	skin	skin	NN
1979	163	9	on	on	RP
1979	163	10	,	,	,
1979	163	11	approximately	approximately	RB
1979	163	12	half	half	PDT
1979	163	13	the	the	DT
1979	163	14	fat	fat	NN
1979	163	15	from	from	IN
1979	163	16	the	the	DT
1979	163	17	skin	skin	NN
1979	163	18	is	be	VBZ
1979	163	19	absorbed	absorb	VBN
1979	163	20	into	into	IN
1979	163	21	the	the	DT
1979	163	22	meat	meat	NN
1979	163	23	;	;	:
1979	163	24	if	if	IN
1979	163	25	calories	calorie	NNS
1979	163	26	and	and	CC
1979	163	27	cholesterol	cholesterol	NN
1979	163	28	are	be	VBP
1979	163	29	very	very	RB
1979	163	30	important	important	JJ
1979	163	31	to	to	IN
1979	163	32	you	-PRON-	PRP
1979	163	33	,	,	,
1979	163	34	you	-PRON-	PRP
1979	163	35	might	may	MD
1979	163	36	want	want	VB
1979	163	37	to	to	TO
1979	163	38	remove	remove	VB
1979	163	39	the	the	DT
1979	163	40	skin	skin	NN
1979	163	41	before	before	IN
1979	163	42	cooking	cook	VBG
1979	163	43	even	even	RB
1979	163	44	if	if	IN
1979	163	45	it	-PRON-	PRP
1979	163	46	means	mean	VBZ
1979	163	47	a	a	DT
1979	163	48	less	less	RBR
1979	163	49	tender	tender	NN
1979	163	50	result	result	NN
1979	163	51	.	.	.
1979	163	52	)	)	-RRB-
1979	164	1	_	_	NNP
1979	164	2	When	when	WRB
1979	164	3	microwaving	microwave	VBG
1979	164	4	any	any	DT
1979	164	5	chicken	chicken	NN
1979	164	6	product	product	NN
1979	164	7	,	,	,
1979	164	8	cover	cover	VBP
1979	164	9	with	with	IN
1979	164	10	a	a	DT
1979	164	11	loose	loose	JJ
1979	164	12	tent	tent	NN
1979	164	13	of	of	IN
1979	164	14	waxed	waxed	JJ
1979	164	15	paper	paper	NN
1979	164	16	to	to	TO
1979	164	17	prevent	prevent	VB
1979	164	18	drying	drying	NN
1979	164	19	.	.	.
1979	165	1	_	_	NNP
1979	165	2	Some	some	DT
1979	165	3	authorities	authority	NNS
1979	165	4	feel	feel	VBP
1979	165	5	strongly	strongly	RB
1979	165	6	that	that	IN
1979	165	7	you	-PRON-	PRP
1979	165	8	should	should	MD
1979	165	9	not	not	RB
1979	165	10	salt	salt	VB
1979	165	11	the	the	DT
1979	165	12	chicken	chicken	NN
1979	165	13	before	before	IN
1979	165	14	cooking	cook	VBG
1979	165	15	because	because	IN
1979	165	16	salt	salt	NN
1979	165	17	draws	draw	VBZ
1979	165	18	the	the	DT
1979	165	19	juices	juice	NNS
1979	165	20	out	out	RP
1979	165	21	during	during	IN
1979	165	22	cooking	cooking	NN
1979	165	23	and	and	CC
1979	165	24	toughens	toughen	VBZ
1979	165	25	the	the	DT
1979	165	26	meat	meat	NN
1979	165	27	.	.	.
1979	166	1	In	in	IN
1979	166	2	my	-PRON-	PRP$
1979	166	3	experience	experience	NN
1979	166	4	,	,	,
1979	166	5	there	there	EX
1979	166	6	is	be	VBZ
1979	166	7	a	a	DT
1979	166	8	detectable	detectable	JJ
1979	166	9	difference	difference	NN
1979	166	10	in	in	IN
1979	166	11	tenderness	tenderness	NN
1979	166	12	between	between	IN
1979	166	13	salting	salt	VBG
1979	166	14	before	before	IN
1979	166	15	cooking	cook	VBG
1979	166	16	and	and	CC
1979	166	17	salting	salt	VBG
1979	166	18	afterwards	afterwards	RB
1979	166	19	;	;	:
1979	166	20	the	the	DT
1979	166	21	chicken	chicken	NN
1979	166	22	that	that	WDT
1979	166	23	I	-PRON-	PRP
1979	166	24	salted	salt	VBD
1979	166	25	afterwards	afterwards	RB
1979	166	26	was	be	VBD
1979	166	27	slightly	slightly	RB
1979	166	28	more	more	RBR
1979	166	29	tender	tender	JJ
1979	166	30	.	.	.
1979	167	1	Still	still	RB
1979	167	2	,	,	,
1979	167	3	I	-PRON-	PRP
1979	167	4	would	would	MD
1979	167	5	guess	guess	VB
1979	167	6	that	that	IN
1979	167	7	most	most	JJS
1979	167	8	people	people	NNS
1979	167	9	,	,	,
1979	167	10	myself	-PRON-	PRP
1979	167	11	included	include	VBD
1979	167	12	,	,	,
1979	167	13	would	would	MD
1979	167	14	n't	not	RB
1979	167	15	notice	notice	VB
1979	167	16	a	a	DT
1979	167	17	big	big	JJ
1979	167	18	difference	difference	NN
1979	167	19	unless	unless	IN
1979	167	20	they	-PRON-	PRP
1979	167	21	were	be	VBD
1979	167	22	specifically	specifically	RB
1979	167	23	paying	pay	VBG
1979	167	24	attention	attention	NN
1979	167	25	to	to	IN
1979	167	26	it	-PRON-	PRP
1979	167	27	.	.	.
1979	168	1	The	the	DT
1979	168	2	difference	difference	NN
1979	168	3	does	do	VBZ
1979	168	4	n't	not	RB
1979	168	5	jump	jump	VB
1979	168	6	out	out	RP
1979	168	7	at	at	IN
1979	168	8	you	-PRON-	PRP
1979	168	9	as	as	IN
1979	168	10	it	-PRON-	PRP
1979	168	11	does	do	VBZ
1979	168	12	with	with	IN
1979	168	13	overcooking	overcooking	NN
1979	168	14	or	or	CC
1979	168	15	freezer	freezer	NN
1979	168	16	burn	burn	VB
1979	168	17	.	.	.
1979	169	1	_	_	NNP
1979	169	2	Fry	Fry	NNP
1979	169	3	or	or	CC
1979	169	4	roast	roast	VB
1979	169	5	breast	breast	NN
1979	169	6	pieces	piece	NNS
1979	169	7	rather	rather	RB
1979	169	8	than	than	IN
1979	169	9	microwaving	microwave	VBG
1979	169	10	them	-PRON-	PRP
1979	169	11	if	if	IN
1979	169	12	tenderness	tenderness	NN
1979	169	13	is	be	VBZ
1979	169	14	a	a	DT
1979	169	15	top	top	JJ
1979	169	16	priority	priority	NN
1979	169	17	for	for	IN
1979	169	18	you	-PRON-	PRP
1979	169	19	.	.	.
1979	170	1	Microwaving	microwave	VBG
1979	170	2	is	be	VBZ
1979	170	3	significantly	significantly	RB
1979	170	4	faster	fast	JJR
1979	170	5	,	,	,
1979	170	6	but	but	CC
1979	170	7	there	there	EX
1979	170	8	's	be	VBZ
1979	170	9	a	a	DT
1979	170	10	greater	great	JJR
1979	170	11	risk	risk	NN
1979	170	12	of	of	IN
1979	170	13	toughness	toughness	NN
1979	170	14	when	when	WRB
1979	170	15	you	-PRON-	PRP
1979	170	16	microwave	microwave	VBP
1979	170	17	breast	breast	NN
1979	170	18	meat	meat	NN
1979	170	19	.	.	.
1979	171	1	Breast	breast	NN
1979	171	2	meat	meat	NN
1979	171	3	is	be	VBZ
1979	171	4	fairly	fairly	RB
1979	171	5	dry	dry	JJ
1979	171	6	to	to	TO
1979	171	7	begin	begin	VB
1979	171	8	with	with	IN
1979	171	9	,	,	,
1979	171	10	and	and	CC
1979	171	11	you	-PRON-	PRP
1979	171	12	do	do	VBP
1979	171	13	n't	not	RB
1979	171	14	have	have	VB
1979	171	15	a	a	DT
1979	171	16	whole	whole	JJ
1979	171	17	lot	lot	NN
1979	171	18	of	of	IN
1979	171	19	latitude	latitude	NN
1979	171	20	between	between	IN
1979	171	21	overcooking	overcooking	NN
1979	171	22	and	and	CC
1979	171	23	undercooking	undercooking	NN
1979	171	24	.	.	.
1979	172	1	With	with	IN
1979	172	2	breast	breast	NN
1979	172	3	meat	meat	NN
1979	172	4	,	,	,
1979	172	5	there	there	EX
1979	172	6	's	be	VBZ
1979	172	7	a	a	DT
1979	172	8	trade	trade	NN
1979	172	9	-	-	HYPH
1979	172	10	off	off	NN
1979	172	11	between	between	IN
1979	172	12	the	the	DT
1979	172	13	speed	speed	NN
1979	172	14	of	of	IN
1979	172	15	microwaving	microwave	VBG
1979	172	16	and	and	CC
1979	172	17	the	the	DT
1979	172	18	reliability	reliability	NN
1979	172	19	of	of	IN
1979	172	20	frying	fry	VBG
1979	172	21	or	or	CC
1979	172	22	roasting	roast	VBG
1979	172	23	.	.	.
1979	173	1	Why	why	WRB
1979	173	2	are	be	VBP
1979	173	3	some	some	DT
1979	173	4	chickens	chicken	NNS
1979	173	5	yellow	yellow	NN
1979	173	6	skinned	skin	VBD
1979	173	7	and	and	CC
1979	173	8	some	some	DT
1979	173	9	white	white	JJ
1979	173	10	?	?	.
1979	174	1	A	a	DT
1979	174	2	chicken	chicken	NN
1979	174	3	's	's	POS
1979	174	4	skin	skin	NN
1979	174	5	color	color	NN
1979	174	6	comes	come	VBZ
1979	174	7	from	from	IN
1979	174	8	the	the	DT
1979	174	9	diet	diet	NN
1979	174	10	it	-PRON-	PRP
1979	174	11	was	be	VBD
1979	174	12	fed	feed	VBN
1979	174	13	and	and	CC
1979	174	14	the	the	DT
1979	174	15	same	same	JJ
1979	174	16	bird	bird	NN
1979	174	17	could	could	MD
1979	174	18	have	have	VB
1979	174	19	a	a	DT
1979	174	20	white	white	JJ
1979	174	21	skin	skin	NN
1979	174	22	or	or	CC
1979	174	23	a	a	DT
1979	174	24	yellow	yellow	JJ
1979	174	25	skin	skin	NN
1979	174	26	,	,	,
1979	174	27	depending	depend	VBG
1979	174	28	on	on	IN
1979	174	29	what	what	WP
1979	174	30	it	-PRON-	PRP
1979	174	31	ate	eat	VBD
1979	174	32	.	.	.
1979	175	1	The	the	DT
1979	175	2	diet	diet	NN
1979	175	3	that	that	WDT
1979	175	4	produces	produce	VBZ
1979	175	5	a	a	DT
1979	175	6	yellow	yellow	JJ
1979	175	7	skin	skin	NN
1979	175	8	is	be	VBZ
1979	175	9	more	more	RBR
1979	175	10	expensive	expensive	JJ
1979	175	11	than	than	IN
1979	175	12	the	the	DT
1979	175	13	usual	usual	JJ
1979	175	14	diet	diet	NN
1979	175	15	,	,	,
1979	175	16	but	but	CC
1979	175	17	the	the	DT
1979	175	18	people	people	NNS
1979	175	19	at	at	IN
1979	175	20	Perdue	Perdue	NNP
1979	175	21	Farms	Farms	NNPS
1979	175	22	feel	feel	VBP
1979	175	23	it	-PRON-	PRP
1979	175	24	's	be	VBZ
1979	175	25	worth	worth	JJ
1979	175	26	it	-PRON-	PRP
1979	175	27	because	because	IN
1979	175	28	a	a	DT
1979	175	29	yellow	yellow	JJ
1979	175	30	skin	skin	NN
1979	175	31	color	color	NN
1979	175	32	is	be	VBZ
1979	175	33	one	one	CD
1979	175	34	of	of	IN
1979	175	35	the	the	DT
1979	175	36	fastest	fast	JJS
1979	175	37	ways	way	NNS
1979	175	38	Frank	Frank	NNP
1979	175	39	's	's	POS
1979	175	40	inspectors	inspector	NNS
1979	175	41	have	have	VBP
1979	175	42	of	of	IN
1979	175	43	finding	find	VBG
1979	175	44	and	and	CC
1979	175	45	disqualifying	disqualify	VBG
1979	175	46	an	an	DT
1979	175	47	inferior	inferior	JJ
1979	175	48	bird	bird	NN
1979	175	49	.	.	.
1979	176	1	If	if	IN
1979	176	2	a	a	DT
1979	176	3	bird	bird	NN
1979	176	4	is	be	VBZ
1979	176	5	sick	sick	JJ
1979	176	6	or	or	CC
1979	176	7	off	off	IN
1979	176	8	its	-PRON-	PRP$
1979	176	9	feed	feed	NN
1979	176	10	,	,	,
1979	176	11	it	-PRON-	PRP
1979	176	12	does	do	VBZ
1979	176	13	n't	not	RB
1979	176	14	absorb	absorb	VB
1979	176	15	nutrients	nutrient	NNS
1979	176	16	well	well	RB
1979	176	17	and	and	CC
1979	176	18	wo	will	MD
1979	176	19	n't	not	RB
1979	176	20	develop	develop	VB
1979	176	21	the	the	DT
1979	176	22	rich	rich	JJ
1979	176	23	golden	golden	JJ
1979	176	24	color	color	NN
1979	176	25	that	that	WDT
1979	176	26	is	be	VBZ
1979	176	27	characteristic	characteristic	JJ
1979	176	28	of	of	IN
1979	176	29	Perdue	Perdue	NNP
1979	176	30	birds	bird	NNS
1979	176	31	.	.	.
1979	177	1	Also	also	RB
1979	177	2	,	,	,
1979	177	3	if	if	IN
1979	177	4	part	part	NN
1979	177	5	of	of	IN
1979	177	6	a	a	DT
1979	177	7	bird	bird	NN
1979	177	8	's	's	POS
1979	177	9	outer	outer	JJ
1979	177	10	skin	skin	NN
1979	177	11	is	be	VBZ
1979	177	12	"	"	``
1979	177	13	barked	bark	VBN
1979	177	14	"	"	''
1979	177	15	,	,	,
1979	177	16	that	that	RB
1979	177	17	is	is	RB
1979	177	18	,	,	,
1979	177	19	rubbed	rub	VBN
1979	177	20	off	off	RP
1979	177	21	due	due	IN
1979	177	22	to	to	IN
1979	177	23	rough	rough	JJ
1979	177	24	handling	handling	NN
1979	177	25	during	during	IN
1979	177	26	processing	processing	NN
1979	177	27	,	,	,
1979	177	28	the	the	DT
1979	177	29	Perdue	Perdue	NNP
1979	177	30	inspectors	inspector	NNS
1979	177	31	can	can	MD
1979	177	32	detect	detect	VB
1979	177	33	it	-PRON-	PRP
1979	177	34	more	more	RBR
1979	177	35	easily	easily	RB
1979	177	36	than	than	IN
1979	177	37	with	with	IN
1979	177	38	a	a	DT
1979	177	39	white	white	JJ
1979	177	40	-	-	HYPH
1979	177	41	skinned	skinned	JJ
1979	177	42	bird	bird	NN
1979	177	43	.	.	.
1979	178	1	Detecting	detect	VBG
1979	178	2	and	and	CC
1979	178	3	removing	remove	VBG
1979	178	4	and	and	CC
1979	178	5	chicken	chicken	VBN
1979	178	6	with	with	IN
1979	178	7	a	a	DT
1979	178	8	barked	barked	JJ
1979	178	9	skin	skin	NN
1979	178	10	is	be	VBZ
1979	178	11	important	important	JJ
1979	178	12	because	because	IN
1979	178	13	damaged	damage	VBN
1979	178	14	skin	skin	NN
1979	178	15	shortens	shorten	VBZ
1979	178	16	the	the	DT
1979	178	17	shelf	shelf	NN
1979	178	18	life	life	NN
1979	178	19	and	and	CC
1979	178	20	dries	dry	VBZ
1979	178	21	out	out	RP
1979	178	22	and	and	CC
1979	178	23	toughens	toughen	VBZ
1979	178	24	the	the	DT
1979	178	25	meat	meat	NN
1979	178	26	.	.	.
1979	179	1	No	no	DT
1979	179	2	white	white	JJ
1979	179	3	colored	colored	JJ
1979	179	4	chickens	chicken	NNS
1979	179	5	get	get	VBP
1979	179	6	by	by	IN
1979	179	7	the	the	DT
1979	179	8	inspectors	inspector	NNS
1979	179	9	.	.	.
1979	180	1	Sometimes	sometimes	RB
1979	180	2	when	when	WRB
1979	180	3	I	-PRON-	PRP
1979	180	4	open	open	VBP
1979	180	5	a	a	DT
1979	180	6	package	package	NN
1979	180	7	of	of	IN
1979	180	8	chicken	chicken	NN
1979	180	9	,	,	,
1979	180	10	there	there	EX
1979	180	11	's	be	VBZ
1979	180	12	a	a	DT
1979	180	13	pungent	pungent	JJ
1979	180	14	odor	odor	NN
1979	180	15	that	that	WDT
1979	180	16	does	do	VBZ
1979	180	17	n't	not	RB
1979	180	18	smell	smell	VB
1979	180	19	spoiled	spoil	VBN
1979	180	20	,	,	,
1979	180	21	but	but	CC
1979	180	22	it	-PRON-	PRP
1979	180	23	's	be	VBZ
1979	180	24	definitely	definitely	RB
1979	180	25	unpleasant	unpleasant	JJ
1979	180	26	.	.	.
1979	181	1	Should	Should	MD
1979	181	2	I	-PRON-	PRP
1979	181	3	throw	throw	VB
1979	181	4	the	the	DT
1979	181	5	chicken	chicken	NN
1979	181	6	out	out	RP
1979	181	7	?	?	.
1979	182	1	If	if	IN
1979	182	2	the	the	DT
1979	182	3	odor	odor	NN
1979	182	4	lasts	last	VBZ
1979	182	5	only	only	RB
1979	182	6	a	a	DT
1979	182	7	matter	matter	NN
1979	182	8	of	of	IN
1979	182	9	seconds	second	NNS
1979	182	10	,	,	,
1979	182	11	your	-PRON-	PRP$
1979	182	12	chicken	chicken	NN
1979	182	13	is	be	VBZ
1979	182	14	probably	probably	RB
1979	182	15	fine	fine	JJ
1979	182	16	.	.	.
1979	183	1	Meat	meat	NN
1979	183	2	is	be	VBZ
1979	183	3	chemically	chemically	RB
1979	183	4	active	active	JJ
1979	183	5	,	,	,
1979	183	6	and	and	CC
1979	183	7	as	as	IN
1979	183	8	it	-PRON-	PRP
1979	183	9	ages	age	VBZ
1979	183	10	,	,	,
1979	183	11	it	-PRON-	PRP
1979	183	12	releases	release	VBZ
1979	183	13	sulfur	sulfur	NN
1979	183	14	.	.	.
1979	184	1	When	when	WRB
1979	184	2	you	-PRON-	PRP
1979	184	3	open	open	VBP
1979	184	4	a	a	DT
1979	184	5	bag	bag	NN
1979	184	6	that	that	WDT
1979	184	7	does	do	VBZ
1979	184	8	n't	not	RB
1979	184	9	have	have	VB
1979	184	10	air	air	NN
1979	184	11	holes	hole	NNS
1979	184	12	,	,	,
1979	184	13	you	-PRON-	PRP
1979	184	14	may	may	MD
1979	184	15	notice	notice	VB
1979	184	16	the	the	DT
1979	184	17	accumulated	accumulate	VBN
1979	184	18	sulfur	sulfur	NN
1979	184	19	,	,	,
1979	184	20	but	but	CC
1979	184	21	it	-PRON-	PRP
1979	184	22	will	will	MD
1979	184	23	quickly	quickly	RB
1979	184	24	disperse	disperse	VB
1979	184	25	into	into	IN
1979	184	26	the	the	DT
1979	184	27	air	air	NN
1979	184	28	.	.	.
1979	185	1	In	in	IN
1979	185	2	fact	fact	NN
1979	185	3	,	,	,
1979	185	4	I	-PRON-	PRP
1979	185	5	've	have	VB
1979	185	6	heard	hear	VBN
1979	185	7	of	of	IN
1979	185	8	cases	case	NNS
1979	185	9	where	where	WRB
1979	185	10	a	a	DT
1979	185	11	wife	wife	NN
1979	185	12	will	will	MD
1979	185	13	lean	lean	VB
1979	185	14	over	over	RP
1979	185	15	to	to	IN
1979	185	16	her	-PRON-	PRP$
1979	185	17	husband	husband	NN
1979	185	18	and	and	CC
1979	185	19	say	say	VB
1979	185	20	,	,	,
1979	185	21	"	"	``
1979	185	22	Smell	Smell	NNP
1979	185	23	this	this	DT
1979	185	24	,	,	,
1979	185	25	I	-PRON-	PRP
1979	185	26	think	think	VBP
1979	185	27	it	-PRON-	PRP
1979	185	28	's	be	VBZ
1979	185	29	gone	go	VBN
1979	185	30	bad	bad	JJ
1979	185	31	.	.	.
1979	185	32	"	"	''
1979	186	1	He	-PRON-	PRP
1979	186	2	'll	will	MD
1979	186	3	take	take	VB
1979	186	4	a	a	DT
1979	186	5	deep	deep	JJ
1979	186	6	whiff	whiff	NN
1979	186	7	and	and	CC
1979	186	8	find	find	VB
1979	186	9	nothing	nothing	NN
1979	186	10	wrong	wrong	JJ
1979	186	11	with	with	IN
1979	186	12	it	-PRON-	PRP
1979	186	13	.	.	.
1979	187	1	She	-PRON-	PRP
1979	187	2	'll	will	MD
1979	187	3	take	take	VB
1979	187	4	another	another	DT
1979	187	5	sniff	sniff	NN
1979	187	6	and	and	CC
1979	187	7	then	then	RB
1979	187	8	wonder	wonder	VB
1979	187	9	if	if	IN
1979	187	10	it	-PRON-	PRP
1979	187	11	was	be	VBD
1979	187	12	her	-PRON-	PRP$
1979	187	13	imagination	imagination	NN
1979	187	14	.	.	.
1979	188	1	It	-PRON-	PRP
1979	188	2	was	be	VBD
1979	188	3	n't	not	RB
1979	188	4	.	.	.
1979	189	1	It	-PRON-	PRP
1979	189	2	's	be	VBZ
1979	189	3	just	just	RB
1979	189	4	that	that	IN
1979	189	5	once	once	IN
1979	189	6	the	the	DT
1979	189	7	package	package	NN
1979	189	8	was	be	VBD
1979	189	9	opened	open	VBN
1979	189	10	,	,	,
1979	189	11	the	the	DT
1979	189	12	sulfur	sulfur	NN
1979	189	13	smell	smell	NN
1979	189	14	faded	fade	VBD
1979	189	15	into	into	IN
1979	189	16	the	the	DT
1979	189	17	air	air	NN
1979	189	18	like	like	IN
1979	189	19	smoke	smoke	NN
1979	189	20	rings	ring	NNS
1979	189	21	.	.	.
1979	190	1	If	if	IN
1979	190	2	the	the	DT
1979	190	3	chicken	chicken	NN
1979	190	4	still	still	RB
1979	190	5	smells	smell	VBZ
1979	190	6	bad	bad	JJ
1979	190	7	after	after	IN
1979	190	8	a	a	DT
1979	190	9	couple	couple	NN
1979	190	10	of	of	IN
1979	190	11	minutes	minute	NNS
1979	190	12	,	,	,
1979	190	13	that	that	DT
1979	190	14	's	be	VBZ
1979	190	15	an	an	DT
1979	190	16	entirely	entirely	RB
1979	190	17	different	different	JJ
1979	190	18	story	story	NN
1979	190	19	.	.	.
1979	191	1	The	the	DT
1979	191	2	problem	problem	NN
1979	191	3	is	be	VBZ
1979	191	4	bacterial	bacterial	JJ
1979	191	5	spoilage	spoilage	NN
1979	191	6	or	or	CC
1979	191	7	rancidity	rancidity	NN
1979	191	8	or	or	CC
1979	191	9	both	both	DT
1979	191	10	.	.	.
1979	192	1	Return	return	VB
1979	192	2	the	the	DT
1979	192	3	chicken	chicken	NN
1979	192	4	to	to	IN
1979	192	5	the	the	DT
1979	192	6	store	store	NN
1979	192	7	where	where	WRB
1979	192	8	you	-PRON-	PRP
1979	192	9	bought	buy	VBD
1979	192	10	it	-PRON-	PRP
1979	192	11	and	and	CC
1979	192	12	write	write	VB
1979	192	13	to	to	IN
1979	192	14	Frank	Frank	NNP
1979	192	15	.	.	.
1979	193	1	If	if	IN
1979	193	2	a	a	DT
1979	193	3	chicken	chicken	NN
1979	193	4	's	be	VBZ
1979	193	5	been	be	VBN
1979	193	6	around	around	RB
1979	193	7	too	too	RB
1979	193	8	long	long	RB
1979	193	9	you	-PRON-	PRP
1979	193	10	can	can	MD
1979	193	11	smell	smell	VB
1979	193	12	it	-PRON-	PRP
1979	193	13	,	,	,
1979	193	14	and	and	CC
1979	193	15	if	if	IN
1979	193	16	you	-PRON-	PRP
1979	193	17	ca	can	MD
1979	193	18	n't	not	RB
1979	193	19	detect	detect	VB
1979	193	20	it	-PRON-	PRP
1979	193	21	at	at	IN
1979	193	22	room	room	NN
1979	193	23	temperature	temperature	NN
1979	193	24	,	,	,
1979	193	25	you	-PRON-	PRP
1979	193	26	probably	probably	RB
1979	193	27	can	can	MD
1979	193	28	as	as	IN
1979	193	29	it	-PRON-	PRP
1979	193	30	cooks	cook	VBZ
1979	193	31	,	,	,
1979	193	32	since	since	IN
1979	193	33	rancidity	rancidity	NN
1979	193	34	is	be	VBZ
1979	193	35	more	more	RBR
1979	193	36	obvious	obvious	JJ
1979	193	37	at	at	IN
1979	193	38	higher	high	JJR
1979	193	39	temperatures	temperature	NNS
1979	193	40	.	.	.
1979	194	1	Rancidity	rancidity	NN
1979	194	2	can	can	MD
1979	194	3	occur	occur	VB
1979	194	4	without	without	IN
1979	194	5	bacteria	bacteria	NNS
1979	194	6	if	if	IN
1979	194	7	the	the	DT
1979	194	8	freezer	freezer	NN
1979	194	9	where	where	WRB
1979	194	10	the	the	DT
1979	194	11	meat	meat	NN
1979	194	12	was	be	VBD
1979	194	13	stored	store	VBN
1979	194	14	was	be	VBD
1979	194	15	n't	not	RB
1979	194	16	cold	cold	JJ
1979	194	17	enough	enough	RB
1979	194	18	or	or	CC
1979	194	19	if	if	IN
1979	194	20	the	the	DT
1979	194	21	product	product	NN
1979	194	22	was	be	VBD
1979	194	23	kept	keep	VBN
1979	194	24	there	there	RB
1979	194	25	for	for	IN
1979	194	26	a	a	DT
1979	194	27	very	very	RB
1979	194	28	long	long	JJ
1979	194	29	time	time	NN
1979	194	30	,	,	,
1979	194	31	such	such	JJ
1979	194	32	as	as	IN
1979	194	33	more	more	JJR
1979	194	34	than	than	IN
1979	194	35	six	six	CD
1979	194	36	months	month	NNS
1979	194	37	for	for	IN
1979	194	38	uncooked	uncooked	JJ
1979	194	39	chicken	chicken	NN
1979	194	40	,	,	,
1979	194	41	or	or	CC
1979	194	42	more	more	JJR
1979	194	43	than	than	IN
1979	194	44	three	three	CD
1979	194	45	months	month	NNS
1979	194	46	for	for	IN
1979	194	47	cooked	cooked	JJ
1979	194	48	chicken	chicken	NN
1979	194	49	.	.	.
1979	195	1	(	(	-LRB-
1979	195	2	By	by	IN
1979	195	3	the	the	DT
1979	195	4	way	way	NN
1979	195	5	,	,	,
1979	195	6	I	-PRON-	PRP
1979	195	7	do	do	VBP
1979	195	8	n't	not	RB
1979	195	9	like	like	VB
1979	195	10	to	to	TO
1979	195	11	focus	focus	VB
1979	195	12	on	on	IN
1979	195	13	this	this	DT
1979	195	14	unpleasant	unpleasant	JJ
1979	195	15	stuff	stuff	NN
1979	195	16	,	,	,
1979	195	17	but	but	CC
1979	195	18	I	-PRON-	PRP
1979	195	19	do	do	VBP
1979	195	20	want	want	VB
1979	195	21	you	-PRON-	PRP
1979	195	22	to	to	TO
1979	195	23	get	get	VB
1979	195	24	your	-PRON-	PRP$
1979	195	25	money	money	NN
1979	195	26	's	's	POS
1979	195	27	worth	worth	JJ
1979	195	28	when	when	WRB
1979	195	29	you	-PRON-	PRP
1979	195	30	're	be	VBP
1979	195	31	buying	buy	VBG
1979	195	32	chicken	chicken	NN
1979	195	33	.	.	.
1979	195	34	)	)	-RRB-
1979	196	1	Are	be	VBP
1979	196	2	chickens	chicken	NNS
1979	196	3	given	give	VBN
1979	196	4	hormones	hormone	NNS
1979	196	5	?	?	.
1979	197	1	Never	never	RB
1979	197	2	.	.	.
1979	198	1	I	-PRON-	PRP
1979	198	2	remember	remember	VBP
1979	198	3	when	when	WRB
1979	198	4	I	-PRON-	PRP
1979	198	5	lived	live	VBD
1979	198	6	on	on	IN
1979	198	7	the	the	DT
1979	198	8	West	West	NNP
1979	198	9	Coast	Coast	NNP
1979	198	10	,	,	,
1979	198	11	there	there	EX
1979	198	12	was	be	VBD
1979	198	13	a	a	DT
1979	198	14	small	small	JJ
1979	198	15	company	company	NN
1979	198	16	that	that	WDT
1979	198	17	advertised	advertise	VBD
1979	198	18	that	that	IN
1979	198	19	its	-PRON-	PRP$
1979	198	20	chickens	chicken	NNS
1979	198	21	were	be	VBD
1979	198	22	grown	grow	VBN
1979	198	23	without	without	IN
1979	198	24	hormones	hormone	NNS
1979	198	25	.	.	.
1979	199	1	I	-PRON-	PRP
1979	199	2	thought	think	VBD
1979	199	3	this	this	DT
1979	199	4	was	be	VBD
1979	199	5	unethical	unethical	JJ
1979	199	6	,	,	,
1979	199	7	because	because	IN
1979	199	8	it	-PRON-	PRP
1979	199	9	implied	imply	VBD
1979	199	10	that	that	IN
1979	199	11	other	other	JJ
1979	199	12	chickens	chicken	NNS
1979	199	13	were	be	VBD
1979	199	14	grown	grow	VBN
1979	199	15	with	with	IN
1979	199	16	hormones	hormone	NNS
1979	199	17	.	.	.
1979	200	1	The	the	DT
1979	200	2	fact	fact	NN
1979	200	3	is	be	VBZ
1979	200	4	none	none	NN
1979	200	5	are	be	VBP
1979	200	6	.	.	.
1979	201	1	Can	Can	MD
1979	201	2	I	-PRON-	PRP
1979	201	3	cook	cook	VB
1979	201	4	frozen	frozen	JJ
1979	201	5	chicken	chicken	NN
1979	201	6	,	,	,
1979	201	7	or	or	CC
1979	201	8	do	do	VBP
1979	201	9	I	-PRON-	PRP
1979	201	10	have	have	VB
1979	201	11	to	to	TO
1979	201	12	let	let	VB
1979	201	13	it	-PRON-	PRP
1979	201	14	defrost	defrost	VB
1979	201	15	first	first	RB
1979	201	16	?	?	.
1979	202	1	In	in	IN
1979	202	2	a	a	DT
1979	202	3	pinch	pinch	NN
1979	202	4	,	,	,
1979	202	5	go	go	VB
1979	202	6	ahead	ahead	RB
1979	202	7	,	,	,
1979	202	8	but	but	CC
1979	202	9	allow	allow	VB
1979	202	10	extra	extra	JJ
1979	202	11	cooking	cooking	NN
1979	202	12	time	time	NN
1979	202	13	.	.	.
1979	203	1	For	for	IN
1979	203	2	the	the	DT
1979	203	3	best	good	JJS
1979	203	4	texture	texture	NN
1979	203	5	and	and	CC
1979	203	6	tenderness	tenderness	NN
1979	203	7	,	,	,
1979	203	8	however	however	RB
1979	203	9	,	,	,
1979	203	10	you	-PRON-	PRP
1979	203	11	're	be	VBP
1979	203	12	better	well	JJR
1979	203	13	off	off	RP
1979	203	14	starting	start	VBG
1979	203	15	from	from	IN
1979	203	16	refrigerator	refrigerator	NN
1979	203	17	temperatures	temperature	NNS
1979	203	18	;	;	:
1979	203	19	you	-PRON-	PRP
1979	203	20	can	can	MD
1979	203	21	be	be	VB
1979	203	22	more	more	RBR
1979	203	23	sure	sure	JJ
1979	203	24	of	of	IN
1979	203	25	getting	get	VBG
1979	203	26	an	an	DT
1979	203	27	evenly	evenly	RB
1979	203	28	cooked	cook	VBN
1979	203	29	product	product	NN
1979	203	30	.	.	.
1979	204	1	How	how	WRB
1979	204	2	long	long	RB
1979	204	3	can	can	MD
1979	204	4	I	-PRON-	PRP
1979	204	5	keep	keep	VB
1979	204	6	chicken	chicken	NN
1979	204	7	at	at	IN
1979	204	8	room	room	NN
1979	204	9	temperature	temperature	NN
1979	204	10	?	?	.
1979	205	1	From	from	IN
1979	205	2	the	the	DT
1979	205	3	point	point	NN
1979	205	4	of	of	IN
1979	205	5	view	view	NN
1979	205	6	of	of	IN
1979	205	7	food	food	NN
1979	205	8	safety	safety	NN
1979	205	9	,	,	,
1979	205	10	you	-PRON-	PRP
1979	205	11	're	be	VBP
1979	205	12	taking	take	VBG
1979	205	13	a	a	DT
1979	205	14	risk	risk	NN
1979	205	15	if	if	IN
1979	205	16	you	-PRON-	PRP
1979	205	17	leave	leave	VBP
1979	205	18	it	-PRON-	PRP
1979	205	19	outside	outside	IN
1979	205	20	the	the	DT
1979	205	21	refrigerator	refrigerator	NN
1979	205	22	for	for	IN
1979	205	23	more	more	JJR
1979	205	24	than	than	IN
1979	205	25	two	two	CD
1979	205	26	hours	hour	NNS
1979	205	27	.	.	.
1979	206	1	Unfortunately	unfortunately	RB
1979	206	2	,	,	,
1979	206	3	bacteria	bacteria	NNS
1979	206	4	grow	grow	VBP
1979	206	5	and	and	CC
1979	206	6	multiply	multiply	VBP
1979	206	7	at	at	IN
1979	206	8	temperatures	temperature	NNS
1979	206	9	between	between	IN
1979	206	10	40	40	CD
1979	206	11	degrees	degree	NNS
1979	206	12	and	and	CC
1979	206	13	140	140	CD
1979	206	14	degrees	degree	NNS
1979	206	15	,	,	,
1979	206	16	and	and	CC
1979	206	17	they	-PRON-	PRP
1979	206	18	flourish	flourish	VBP
1979	206	19	at	at	IN
1979	206	20	room	room	NN
1979	206	21	temperature	temperature	NN
1979	206	22	.	.	.
1979	207	1	To	to	TO
1979	207	2	avoid	avoid	VB
1979	207	3	food	food	NN
1979	207	4	borne	bear	VBN
1979	207	5	illness	illness	NN
1979	207	6	,	,	,
1979	207	7	all	all	DT
1979	207	8	foods	food	NNS
1979	207	9	of	of	IN
1979	207	10	animal	animal	NN
1979	207	11	origin	origin	NN
1979	207	12	should	should	MD
1979	207	13	be	be	VB
1979	207	14	kept	keep	VBN
1979	207	15	either	either	CC
1979	207	16	hotter	hot	JJR
1979	207	17	than	than	IN
1979	207	18	140	140	CD
1979	207	19	degrees	degree	NNS
1979	207	20	or	or	CC
1979	207	21	colder	cold	JJR
1979	207	22	than	than	IN
1979	207	23	40	40	CD
1979	207	24	degrees	degree	NNS
1979	207	25	.	.	.
1979	208	1	If	if	IN
1979	208	2	you	-PRON-	PRP
1979	208	3	know	know	VBP
1979	208	4	you	-PRON-	PRP
1979	208	5	wo	will	MD
1979	208	6	n't	not	RB
1979	208	7	be	be	VB
1979	208	8	returning	return	VBG
1979	208	9	home	home	RB
1979	208	10	directly	directly	RB
1979	208	11	after	after	IN
1979	208	12	shopping	shopping	NN
1979	208	13	,	,	,
1979	208	14	bring	bring	VB
1979	208	15	along	along	RP
1979	208	16	an	an	DT
1979	208	17	insulated	insulated	JJ
1979	208	18	bag	bag	NN
1979	208	19	or	or	CC
1979	208	20	box	box	NN
1979	208	21	to	to	TO
1979	208	22	keep	keep	VB
1979	208	23	cold	cold	JJ
1979	208	24	foods	food	NNS
1979	208	25	cold	cold	JJ
1979	208	26	until	until	IN
1979	208	27	you	-PRON-	PRP
1979	208	28	can	can	MD
1979	208	29	get	get	VB
1979	208	30	them	-PRON-	PRP
1979	208	31	into	into	IN
1979	208	32	the	the	DT
1979	208	33	refrigerator	refrigerator	NN
1979	208	34	.	.	.
1979	209	1	Do	do	VBP
1979	209	2	I	-PRON-	PRP
1979	209	3	need	need	VB
1979	209	4	to	to	TO
1979	209	5	rinse	rinse	VB
1979	209	6	chicken	chicken	NN
1979	209	7	before	before	IN
1979	209	8	cooking	cooking	NN
1979	209	9	?	?	.
1979	210	1	Advice	advice	NN
1979	210	2	on	on	IN
1979	210	3	this	this	DT
1979	210	4	has	have	VBZ
1979	210	5	varied	vary	VBN
1979	210	6	over	over	IN
1979	210	7	the	the	DT
1979	210	8	years	year	NNS
1979	210	9	,	,	,
1979	210	10	including	include	VBG
1979	210	11	the	the	DT
1979	210	12	advice	advice	NN
1979	210	13	Frank	Frank	NNP
1979	210	14	gives	give	VBZ
1979	210	15	.	.	.
1979	211	1	The	the	DT
1979	211	2	latest	late	JJS
1979	211	3	research	research	NN
1979	211	4	shows	show	VBZ
1979	211	5	that	that	IN
1979	211	6	from	from	IN
1979	211	7	a	a	DT
1979	211	8	health	health	NN
1979	211	9	point	point	NN
1979	211	10	of	of	IN
1979	211	11	view	view	NN
1979	211	12	,	,	,
1979	211	13	washing	washing	NN
1979	211	14	is	be	VBZ
1979	211	15	not	not	RB
1979	211	16	necessary	necessary	JJ
1979	211	17	.	.	.
1979	212	1	Any	any	DT
1979	212	2	microbes	microbe	NNS
1979	212	3	that	that	IN
1979	212	4	you	-PRON-	PRP
1979	212	5	'd	'd	MD
1979	212	6	wash	wash	VB
1979	212	7	off	off	RP
1979	212	8	will	will	MD
1979	212	9	be	be	VB
1979	212	10	entirely	entirely	RB
1979	212	11	destroyed	destroy	VBN
1979	212	12	by	by	IN
1979	212	13	heat	heat	NN
1979	212	14	when	when	WRB
1979	212	15	you	-PRON-	PRP
1979	212	16	cook	cook	VBP
1979	212	17	the	the	DT
1979	212	18	meat	meat	NN
1979	212	19	.	.	.
1979	213	1	It	-PRON-	PRP
1979	213	2	's	be	VBZ
1979	213	3	actually	actually	RB
1979	213	4	far	far	RB
1979	213	5	more	more	RBR
1979	213	6	important	important	JJ
1979	213	7	to	to	TO
1979	213	8	wash	wash	VB
1979	213	9	your	-PRON-	PRP$
1979	213	10	hands	hand	NNS
1979	213	11	,	,	,
1979	213	12	your	-PRON-	PRP$
1979	213	13	cutting	cutting	NN
1979	213	14	board	board	NN
1979	213	15	,	,	,
1979	213	16	and	and	CC
1979	213	17	your	-PRON-	PRP$
1979	213	18	utensils	utensil	NNS
1979	213	19	since	since	IN
1979	213	20	they	-PRON-	PRP
1979	213	21	wo	will	MD
1979	213	22	n't	not	RB
1979	213	23	be	be	VB
1979	213	24	sterilized	sterilize	VBN
1979	213	25	by	by	IN
1979	213	26	cooking	cook	VBG
1979	213	27	.	.	.
1979	214	1	How	how	WRB
1979	214	2	do	do	VBP
1979	214	3	I	-PRON-	PRP
1979	214	4	get	get	VB
1979	214	5	the	the	DT
1979	214	6	best	good	JJS
1979	214	7	flavor	flavor	NN
1979	214	8	?	?	.
1979	215	1	That	that	DT
1979	215	2	depends	depend	VBZ
1979	215	3	on	on	IN
1979	215	4	whether	whether	IN
1979	215	5	you	-PRON-	PRP
1979	215	6	're	be	VBP
1979	215	7	after	after	IN
1979	215	8	a	a	DT
1979	215	9	mild	mild	JJ
1979	215	10	and	and	CC
1979	215	11	delicate	delicate	JJ
1979	215	12	flavor	flavor	NN
1979	215	13	,	,	,
1979	215	14	or	or	CC
1979	215	15	a	a	DT
1979	215	16	strong	strong	JJ
1979	215	17	and	and	CC
1979	215	18	robust	robust	JJ
1979	215	19	flavor	flavor	NN
1979	215	20	.	.	.
1979	216	1	The	the	DT
1979	216	2	younger	young	JJR
1979	216	3	the	the	DT
1979	216	4	bird	bird	NN
1979	216	5	,	,	,
1979	216	6	the	the	DT
1979	216	7	milder	milder	NN
1979	216	8	the	the	DT
1979	216	9	flavor	flavor	NN
1979	216	10	.	.	.
1979	217	1	A	a	DT
1979	217	2	game	game	NN
1979	217	3	hen	hen	NN
1979	217	4	,	,	,
1979	217	5	which	which	WDT
1979	217	6	is	be	VBZ
1979	217	7	five	five	CD
1979	217	8	weeks	week	NNS
1979	217	9	old	old	JJ
1979	217	10	,	,	,
1979	217	11	will	will	MD
1979	217	12	have	have	VB
1979	217	13	the	the	DT
1979	217	14	mildest	mildest	JJ
1979	217	15	flavor	flavor	NN
1979	217	16	of	of	IN
1979	217	17	all	all	DT
1979	217	18	.	.	.
1979	218	1	A	a	DT
1979	218	2	broiler	broiler	NN
1979	218	3	,	,	,
1979	218	4	at	at	IN
1979	218	5	seven	seven	CD
1979	218	6	weeks	week	NNS
1979	218	7	,	,	,
1979	218	8	will	will	MD
1979	218	9	still	still	RB
1979	218	10	have	have	VB
1979	218	11	a	a	DT
1979	218	12	quite	quite	RB
1979	218	13	mild	mild	JJ
1979	218	14	and	and	CC
1979	218	15	delicate	delicate	JJ
1979	218	16	flavor	flavor	NN
1979	218	17	;	;	:
1979	218	18	a	a	DT
1979	218	19	roaster	roaster	NN
1979	218	20	,	,	,
1979	218	21	on	on	IN
1979	218	22	the	the	DT
1979	218	23	other	other	JJ
1979	218	24	hand	hand	NN
1979	218	25	,	,	,
1979	218	26	is	be	VBZ
1979	218	27	usually	usually	RB
1979	218	28	about	about	IN
1979	218	29	five	five	CD
1979	218	30	weeks	week	NNS
1979	218	31	older	old	JJR
1979	218	32	than	than	IN
1979	218	33	a	a	DT
1979	218	34	broiler	broiler	NN
1979	218	35	and	and	CC
1979	218	36	it	-PRON-	PRP
1979	218	37	will	will	MD
1979	218	38	have	have	VB
1979	218	39	a	a	DT
1979	218	40	much	much	RB
1979	218	41	more	more	RBR
1979	218	42	pronounced	pronounced	JJ
1979	218	43	"	"	``
1979	218	44	chickeny	chickeny	JJ
1979	218	45	"	"	''
1979	218	46	flavor	flavor	NN
1979	218	47	.	.	.
1979	219	1	(	(	-LRB-
1979	219	2	Frank	Frank	NNP
1979	219	3	and	and	CC
1979	219	4	I	-PRON-	PRP
1979	219	5	enjoy	enjoy	VBP
1979	219	6	chicken	chicken	NN
1979	219	7	at	at	IN
1979	219	8	all	all	DT
1979	219	9	ages	age	NNS
1979	219	10	,	,	,
1979	219	11	but	but	CC
1979	219	12	if	if	IN
1979	219	13	we	-PRON-	PRP
1979	219	14	had	have	VBD
1979	219	15	to	to	TO
1979	219	16	choose	choose	VB
1979	219	17	on	on	IN
1979	219	18	flavor	flavor	NN
1979	219	19	alone	alone	RB
1979	219	20	,	,	,
1979	219	21	we	-PRON-	PRP
1979	219	22	'd	'd	MD
1979	219	23	most	most	RBS
1979	219	24	often	often	RB
1979	219	25	go	go	VB
1979	219	26	for	for	IN
1979	219	27	the	the	DT
1979	219	28	roasters	roaster	NNS
1979	219	29	.	.	.
1979	219	30	)	)	-RRB-
1979	220	1	For	for	IN
1979	220	2	a	a	DT
1979	220	3	really	really	RB
1979	220	4	strong	strong	JJ
1979	220	5	,	,	,
1979	220	6	chickeny	chickeny	NNP
1979	220	7	flavor	flavor	NN
1979	220	8	,	,	,
1979	220	9	see	see	VB
1979	220	10	if	if	IN
1979	220	11	you	-PRON-	PRP
1979	220	12	can	can	MD
1979	220	13	find	find	VB
1979	220	14	fowl	fowl	NN
1979	220	15	or	or	CC
1979	220	16	spent	spend	VBD
1979	220	17	hens	hen	NNS
1979	220	18	or	or	CC
1979	220	19	stewing	stew	VBG
1979	220	20	hens	hen	NNS
1979	220	21	.	.	.
1979	221	1	These	these	DT
1979	221	2	birds	bird	NNS
1979	221	3	are	be	VBP
1979	221	4	around	around	RB
1979	221	5	18	18	CD
1979	221	6	months	month	NNS
1979	221	7	old	old	JJ
1979	221	8	,	,	,
1979	221	9	which	which	WDT
1979	221	10	means	mean	VBZ
1979	221	11	they	-PRON-	PRP
1979	221	12	're	be	VBP
1979	221	13	going	go	VBG
1979	221	14	to	to	TO
1979	221	15	be	be	VB
1979	221	16	quite	quite	RB
1979	221	17	tough	tough	JJ
1979	221	18	,	,	,
1979	221	19	but	but	CC
1979	221	20	if	if	IN
1979	221	21	you	-PRON-	PRP
1979	221	22	use	use	VBP
1979	221	23	them	-PRON-	PRP
1979	221	24	in	in	IN
1979	221	25	soups	soup	NNS
1979	221	26	or	or	CC
1979	221	27	stews	stew	NNS
1979	221	28	,	,	,
1979	221	29	they	-PRON-	PRP
1979	221	30	'll	will	MD
1979	221	31	add	add	VB
1979	221	32	an	an	DT
1979	221	33	excellent	excellent	JJ
1979	221	34	flavor	flavor	NN
1979	221	35	.	.	.
1979	222	1	I	-PRON-	PRP
1979	222	2	've	have	VB
1979	222	3	had	have	VBD
1979	222	4	chicken	chicken	VBN
1979	222	5	in	in	IN
1979	222	6	the	the	DT
1979	222	7	freezer	freezer	NN
1979	222	8	for	for	IN
1979	222	9	a	a	DT
1979	222	10	year	year	NN
1979	222	11	.	.	.
1979	223	1	Is	be	VBZ
1979	223	2	it	-PRON-	PRP
1979	223	3	still	still	RB
1979	223	4	edible	edible	JJ
1979	223	5	?	?	.
1979	224	1	From	from	IN
1979	224	2	a	a	DT
1979	224	3	health	health	NN
1979	224	4	point	point	NN
1979	224	5	of	of	IN
1979	224	6	view	view	NN
1979	224	7	it	-PRON-	PRP
1979	224	8	would	would	MD
1979	224	9	be	be	VB
1979	224	10	ok	ok	JJ
1979	224	11	,	,	,
1979	224	12	but	but	CC
1979	224	13	the	the	DT
1979	224	14	flavor	flavor	NN
1979	224	15	and	and	CC
1979	224	16	texture	texture	NN
1979	224	17	will	will	MD
1979	224	18	have	have	VB
1979	224	19	deteriorated	deteriorate	VBN
1979	224	20	and	and	CC
1979	224	21	it	-PRON-	PRP
1979	224	22	just	just	RB
1979	224	23	wo	will	MD
1979	224	24	n't	not	RB
1979	224	25	be	be	VB
1979	224	26	particularly	particularly	RB
1979	224	27	tasty	tasty	JJ
1979	224	28	.	.	.
1979	225	1	I	-PRON-	PRP
1979	225	2	stored	store	VBD
1979	225	3	chicken	chicken	NN
1979	225	4	in	in	IN
1979	225	5	the	the	DT
1979	225	6	freezer	freezer	NN
1979	225	7	for	for	IN
1979	225	8	a	a	DT
1979	225	9	year	year	NN
1979	225	10	once	once	RB
1979	225	11	as	as	IN
1979	225	12	an	an	DT
1979	225	13	experiment	experiment	NN
1979	225	14	,	,	,
1979	225	15	just	just	RB
1979	225	16	to	to	TO
1979	225	17	see	see	VB
1979	225	18	what	what	WP
1979	225	19	it	-PRON-	PRP
1979	225	20	would	would	MD
1979	225	21	be	be	VB
1979	225	22	like	like	IN
1979	225	23	.	.	.
1979	226	1	It	-PRON-	PRP
1979	226	2	was	be	VBD
1979	226	3	n't	not	RB
1979	226	4	awful	awful	JJ
1979	226	5	,	,	,
1979	226	6	but	but	CC
1979	226	7	it	-PRON-	PRP
1979	226	8	was	be	VBD
1979	226	9	kind	kind	RB
1979	226	10	of	of	RB
1979	226	11	flat	flat	JJ
1979	226	12	and	and	CC
1979	226	13	tasteless	tasteless	JJ
1979	226	14	.	.	.
1979	227	1	I	-PRON-	PRP
1979	227	2	remember	remember	VBP
1979	227	3	wondering	wonder	VBG
1979	227	4	if	if	IN
1979	227	5	this	this	DT
1979	227	6	was	be	VBD
1979	227	7	what	what	WP
1979	227	8	cotton	cotton	NN
1979	227	9	tasted	taste	VBD
1979	227	10	like	like	IN
1979	227	11	-	-	HYPH
1979	227	12	although	although	NN
1979	227	13	to	to	TO
1979	227	14	be	be	VB
1979	227	15	fair	fair	JJ
1979	227	16	,	,	,
1979	227	17	it	-PRON-	PRP
1979	227	18	was	be	VBD
1979	227	19	n't	not	RB
1979	227	20	really	really	RB
1979	227	21	that	that	RB
1979	227	22	bad	bad	JJ
1979	227	23	.	.	.
1979	228	1	Why	why	WRB
1979	228	2	are	be	VBP
1979	228	3	bones	bone	NNS
1979	228	4	sometimes	sometimes	RB
1979	228	5	dark	dark	JJ
1979	228	6	?	?	.
1979	229	1	Darkened	darkened	JJ
1979	229	2	bones	bone	NNS
1979	229	3	occur	occur	VBP
1979	229	4	when	when	WRB
1979	229	5	the	the	DT
1979	229	6	product	product	NN
1979	229	7	has	have	VBZ
1979	229	8	been	be	VBN
1979	229	9	frozen	freeze	VBN
1979	229	10	.	.	.
1979	230	1	Freezing	freeze	VBG
1979	230	2	causes	cause	VBZ
1979	230	3	the	the	DT
1979	230	4	blood	blood	NN
1979	230	5	cells	cell	NNS
1979	230	6	in	in	IN
1979	230	7	the	the	DT
1979	230	8	bone	bone	NN
1979	230	9	marrow	marrow	NN
1979	230	10	to	to	TO
1979	230	11	rupture	rupture	VB
1979	230	12	and	and	CC
1979	230	13	then	then	RB
1979	230	14	when	when	WRB
1979	230	15	the	the	DT
1979	230	16	chicken	chicken	NN
1979	230	17	is	be	VBZ
1979	230	18	thawed	thaw	VBN
1979	230	19	,	,	,
1979	230	20	these	these	DT
1979	230	21	ruptured	rupture	VBN
1979	230	22	cells	cell	NNS
1979	230	23	leak	leak	VBP
1979	230	24	out	out	RP
1979	230	25	and	and	CC
1979	230	26	cause	cause	VB
1979	230	27	visible	visible	JJ
1979	230	28	reddish	reddish	JJ
1979	230	29	splotches	splotch	NNS
1979	230	30	on	on	IN
1979	230	31	the	the	DT
1979	230	32	bones	bone	NNS
1979	230	33	.	.	.
1979	231	1	When	when	WRB
1979	231	2	cooked	cook	VBN
1979	231	3	,	,	,
1979	231	4	these	these	DT
1979	231	5	discolorations	discoloration	NNS
1979	231	6	will	will	MD
1979	231	7	turn	turn	VB
1979	231	8	from	from	IN
1979	231	9	red	red	JJ
1979	231	10	to	to	IN
1979	231	11	almost	almost	RB
1979	231	12	black	black	JJ
1979	231	13	.	.	.
1979	232	1	Is	be	VBZ
1979	232	2	it	-PRON-	PRP
1979	232	3	true	true	JJ
1979	232	4	that	that	IN
1979	232	5	breast	breast	NN
1979	232	6	meat	meat	NN
1979	232	7	is	be	VBZ
1979	232	8	the	the	DT
1979	232	9	least	least	JJS
1979	232	10	fattening	fattening	JJ
1979	232	11	part	part	NN
1979	232	12	of	of	IN
1979	232	13	a	a	DT
1979	232	14	chicken	chicken	NN
1979	232	15	?	?	.
1979	233	1	Yes	yes	UH
1979	233	2	.	.	.
1979	234	1	Breast	breast	NN
1979	234	2	meat	meat	NN
1979	234	3	has	have	VBZ
1979	234	4	about	about	RB
1979	234	5	half	half	PDT
1979	234	6	the	the	DT
1979	234	7	fat	fat	NN
1979	234	8	of	of	IN
1979	234	9	thigh	thigh	NN
1979	234	10	meat	meat	NN
1979	234	11	.	.	.
1979	235	1	If	if	IN
1979	235	2	calories	calorie	NNS
1979	235	3	or	or	CC
1979	235	4	cholesterol	cholesterol	NN
1979	235	5	are	be	VBP
1979	235	6	important	important	JJ
1979	235	7	to	to	IN
1979	235	8	you	-PRON-	PRP
1979	235	9	,	,	,
1979	235	10	choose	choose	VB
1979	235	11	the	the	DT
1979	235	12	breast	breast	NN
1979	235	13	meat	meat	NN
1979	235	14	.	.	.
1979	236	1	Frank	Frank	NNP
1979	236	2	watches	watch	VBZ
1979	236	3	his	-PRON-	PRP$
1979	236	4	cholesterol	cholesterol	NN
1979	236	5	and	and	CC
1979	236	6	I	-PRON-	PRP
1979	236	7	've	have	VB
1979	236	8	never	never	RB
1979	236	9	seen	see	VBN
1979	236	10	him	-PRON-	PRP
1979	236	11	go	go	VB
1979	236	12	for	for	IN
1979	236	13	anything	anything	NN
1979	236	14	but	but	IN
1979	236	15	breast	breast	NN
1979	236	16	meat	meat	NN
1979	236	17	.	.	.
1979	237	1	Is	be	VBZ
1979	237	2	it	-PRON-	PRP
1979	237	3	better	well	JJR
1979	237	4	to	to	TO
1979	237	5	cook	cook	VB
1979	237	6	a	a	DT
1979	237	7	chicken	chicken	NN
1979	237	8	quickly	quickly	RB
1979	237	9	at	at	IN
1979	237	10	a	a	DT
1979	237	11	high	high	JJ
1979	237	12	temperature	temperature	NN
1979	237	13	-	-	:
1979	237	14	or	or	CC
1979	237	15	slowly	slowly	RB
1979	237	16	at	at	IN
1979	237	17	a	a	DT
1979	237	18	low	low	JJ
1979	237	19	temperature	temperature	NN
1979	237	20	?	?	.
1979	238	1	Both	both	DT
1979	238	2	work	work	VBP
1979	238	3	,	,	,
1979	238	4	but	but	CC
1979	238	5	with	with	IN
1979	238	6	high	high	JJ
1979	238	7	temperatures	temperature	NNS
1979	238	8	,	,	,
1979	238	9	you	-PRON-	PRP
1979	238	10	run	run	VBP
1979	238	11	a	a	DT
1979	238	12	greater	great	JJR
1979	238	13	risk	risk	NN
1979	238	14	of	of	IN
1979	238	15	uneven	uneven	JJ
1979	238	16	cooking	cooking	NN
1979	238	17	,	,	,
1979	238	18	with	with	IN
1979	238	19	the	the	DT
1979	238	20	wings	wing	NNS
1979	238	21	and	and	CC
1979	238	22	legs	leg	NNS
1979	238	23	becoming	become	VBG
1979	238	24	overcooked	overcooked	JJ
1979	238	25	before	before	IN
1979	238	26	the	the	DT
1979	238	27	rest	rest	NN
1979	238	28	of	of	IN
1979	238	29	the	the	DT
1979	238	30	bird	bird	NN
1979	238	31	is	be	VBZ
1979	238	32	done	do	VBN
1979	238	33	.	.	.
1979	239	1	Usually	usually	RB
1979	239	2	we	-PRON-	PRP
1979	239	3	recommend	recommend	VBP
1979	239	4	a	a	DT
1979	239	5	moderate	moderate	JJ
1979	239	6	temperature	temperature	NN
1979	239	7	of	of	IN
1979	239	8	350	350	CD
1979	239	9	degrees	degree	NNS
1979	239	10	for	for	IN
1979	239	11	whole	whole	JJ
1979	239	12	birds	bird	NNS
1979	239	13	and	and	CC
1979	239	14	375	375	CD
1979	239	15	degrees	degree	NNS
1979	239	16	for	for	IN
1979	239	17	parts	part	NNS
1979	239	18	.	.	.
1979	240	1	If	if	IN
1979	240	2	you	-PRON-	PRP
1979	240	3	are	be	VBP
1979	240	4	in	in	IN
1979	240	5	a	a	DT
1979	240	6	hurry	hurry	NN
1979	240	7	and	and	CC
1979	240	8	want	want	VBP
1979	240	9	to	to	TO
1979	240	10	use	use	VB
1979	240	11	a	a	DT
1979	240	12	higher	high	JJR
1979	240	13	temperature	temperature	NN
1979	240	14	,	,	,
1979	240	15	then	then	RB
1979	240	16	shield	shield	VB
1979	240	17	the	the	DT
1979	240	18	wings	wing	NNS
1979	240	19	and	and	CC
1979	240	20	legs	leg	NNS
1979	240	21	by	by	IN
1979	240	22	wrapping	wrap	VBG
1979	240	23	them	-PRON-	PRP
1979	240	24	with	with	IN
1979	240	25	aluminum	aluminum	NN
1979	240	26	foil	foil	NN
1979	240	27	if	if	IN
1979	240	28	they	-PRON-	PRP
1979	240	29	're	be	VBP
1979	240	30	starting	start	VBG
1979	240	31	to	to	TO
1979	240	32	become	become	VB
1979	240	33	too	too	RB
1979	240	34	brown	brown	JJ
1979	240	35	.	.	.
1979	241	1	How	how	WRB
1979	241	2	much	much	JJ
1979	241	3	should	should	MD
1979	241	4	I	-PRON-	PRP
1979	241	5	allow	allow	VB
1979	241	6	for	for	IN
1979	241	7	shrinkage	shrinkage	NN
1979	241	8	when	when	WRB
1979	241	9	cooking	cook	VBG
1979	241	10	chicken	chicken	NN
1979	241	11	?	?	.
1979	242	1	For	for	IN
1979	242	2	each	each	DT
1979	242	3	3-ounce	3-ounce	CD
1979	242	4	serving	serving	NN
1979	242	5	of	of	IN
1979	242	6	cooked	cooked	JJ
1979	242	7	poultry	poultry	NN
1979	242	8	,	,	,
1979	242	9	buy	buy	VB
1979	242	10	an	an	DT
1979	242	11	extra	extra	JJ
1979	242	12	ounce	ounce	NN
1979	242	13	to	to	TO
1979	242	14	allow	allow	VB
1979	242	15	for	for	IN
1979	242	16	shrinkage	shrinkage	NN
1979	242	17	and	and	CC
1979	242	18	an	an	DT
1979	242	19	extra	extra	JJ
1979	242	20	two	two	CD
1979	242	21	ounces	ounce	NNS
1979	242	22	to	to	TO
1979	242	23	allow	allow	VB
1979	242	24	for	for	IN
1979	242	25	bone	bone	NN
1979	242	26	.	.	.
1979	243	1	If	if	IN
1979	243	2	I	-PRON-	PRP
1979	243	3	want	want	VBP
1979	243	4	to	to	TO
1979	243	5	use	use	VB
1979	243	6	different	different	JJ
1979	243	7	parts	part	NNS
1979	243	8	of	of	IN
1979	243	9	the	the	DT
1979	243	10	chicken	chicken	NN
1979	243	11	from	from	IN
1979	243	12	what	what	WP
1979	243	13	the	the	DT
1979	243	14	recipe	recipe	NN
1979	243	15	calls	call	VBZ
1979	243	16	for	for	IN
1979	243	17	,	,	,
1979	243	18	how	how	WRB
1979	243	19	do	do	VBP
1979	243	20	I	-PRON-	PRP
1979	243	21	go	go	VB
1979	243	22	about	about	IN
1979	243	23	making	make	VBG
1979	243	24	substitutions	substitution	NNS
1979	243	25	?	?	.
1979	244	1	This	this	DT
1979	244	2	table	table	NN
1979	244	3	should	should	MD
1979	244	4	help	help	VB
1979	244	5	:	:	:
1979	244	6	Name	name	VB
1979	244	7	of	of	IN
1979	244	8	Part	Part	NNP
1979	244	9	Approximate	Approximate	NNP
1979	244	10	No	no	UH
1979	244	11	.	.	.
1979	245	1	to	to	IN
1979	245	2	Equal	Equal	NNP
1979	245	3	One	one	CD
1979	245	4	Whole	Whole	NNP
1979	245	5	Chicken	Chicken	NNP
1979	245	6	Whole	whole	JJ
1979	245	7	breasts	breast	NNS
1979	245	8	3	3	CD
1979	245	9	Half	half	NN
1979	245	10	breasts	breast	NNS
1979	245	11	6	6	CD
1979	245	12	Whole	whole	JJ
1979	245	13	leg	leg	NN
1979	245	14	(	(	-LRB-
1979	245	15	thigh	thigh	NN
1979	245	16	and	and	CC
1979	245	17	drumstick	drumstick	NNP
1979	245	18	)	)	-RRB-
1979	245	19	6	6	CD
1979	245	20	Thigh	Thigh	NNP
1979	245	21	12	12	CD
1979	245	22	Drumsticks	drumstick	NNS
1979	245	23	14	14	CD
1979	245	24	Wing	wing	NN
1979	245	25	14	14	CD
1979	245	26	Drumette	Drumette	NNP
1979	245	27	(	(	-LRB-
1979	245	28	upper	upper	JJ
1979	245	29	part	part	NN
1979	245	30	of	of	IN
1979	245	31	wing	wing	NN
1979	245	32	)	)	-RRB-
1979	245	33	24	24	CD
1979	245	34	When	when	WRB
1979	245	35	using	use	VBG
1979	245	36	cooked	cook	VBN
1979	245	37	chicken	chicken	NN
1979	245	38	,	,	,
1979	245	39	allow	allow	VB
1979	245	40	one	one	CD
1979	245	41	pound	pound	NN
1979	245	42	of	of	IN
1979	245	43	whole	whole	JJ
1979	245	44	uncooked	uncooked	JJ
1979	245	45	chicken	chicken	NN
1979	245	46	for	for	IN
1979	245	47	each	each	DT
1979	245	48	cup	cup	NN
1979	245	49	of	of	IN
1979	245	50	cooked	cooked	JJ
1979	245	51	,	,	,
1979	245	52	edible	edible	JJ
1979	245	53	chicken	chicken	NN
1979	245	54	meat	meat	NN
1979	245	55	.	.	.
1979	246	1	How	how	WRB
1979	246	2	do	do	VBP
1979	246	3	you	-PRON-	PRP
1979	246	4	truss	truss	VB
1979	246	5	a	a	DT
1979	246	6	chicken	chicken	NN
1979	246	7	?	?	.
1979	247	1	HERE	here	RB
1979	247	2	HAVE	have	VBP
1979	247	3	ILLUSTRATION	illustration	NN
1979	247	4	SHOWING	show	VBG
1979	247	5	HOW	how	WRB
1979	247	6	What	what	WP
1979	247	7	's	be	VBZ
1979	247	8	the	the	DT
1979	247	9	best	good	JJS
1979	247	10	way	way	NN
1979	247	11	to	to	TO
1979	247	12	carve	carve	VB
1979	247	13	a	a	DT
1979	247	14	chicken	chicken	NN
1979	247	15	?	?	.
1979	248	1	HERE	here	RB
1979	248	2	HAVE	have	VBP
1979	248	3	ILLUSTRATION	illustration	NN
1979	248	4	SHOWING	show	VBG
1979	248	5	HOW	how	WRB
1979	248	6	Some	some	DT
1979	248	7	of	of	IN
1979	248	8	your	-PRON-	PRP$
1979	248	9	recipes	recipe	NNS
1979	248	10	call	call	VBP
1979	248	11	for	for	IN
1979	248	12	roasters	roaster	NNS
1979	248	13	.	.	.
1979	249	1	I	-PRON-	PRP
1979	249	2	do	do	VBP
1979	249	3	n't	not	RB
1979	249	4	live	live	VB
1979	249	5	in	in	IN
1979	249	6	an	an	DT
1979	249	7	area	area	NN
1979	249	8	where	where	WRB
1979	249	9	Perdue	perdue	JJ
1979	249	10	chicken	chicken	NN
1979	249	11	is	be	VBZ
1979	249	12	sold	sell	VBN
1979	249	13	,	,	,
1979	249	14	and	and	CC
1979	249	15	I	-PRON-	PRP
1979	249	16	have	have	VBP
1979	249	17	n't	not	RB
1979	249	18	been	be	VBN
1979	249	19	able	able	JJ
1979	249	20	to	to	TO
1979	249	21	find	find	VB
1979	249	22	roasters	roaster	NNS
1979	249	23	in	in	IN
1979	249	24	the	the	DT
1979	249	25	stores	store	NNS
1979	249	26	.	.	.
1979	250	1	What	what	WP
1979	250	2	exactly	exactly	RB
1979	250	3	is	be	VBZ
1979	250	4	a	a	DT
1979	250	5	roaster	roaster	NN
1979	250	6	,	,	,
1979	250	7	and	and	CC
1979	250	8	can	can	MD
1979	250	9	I	-PRON-	PRP
1979	250	10	substitute	substitute	VB
1979	250	11	a	a	DT
1979	250	12	broiler	broiler	NN
1979	250	13	?	?	.
1979	251	1	A	a	DT
1979	251	2	Perdue	Perdue	NNP
1979	251	3	Oven	Oven	NNP
1979	251	4	Stuffer	Stuffer	NNP
1979	251	5	Roaster	Roaster	NNP
1979	251	6	is	be	VBZ
1979	251	7	a	a	DT
1979	251	8	12	12	CD
1979	251	9	week	week	NN
1979	251	10	old	old	JJ
1979	251	11	bird	bird	NN
1979	251	12	especially	especially	RB
1979	251	13	developed	develop	VBD
1979	251	14	for	for	IN
1979	251	15	a	a	DT
1979	251	16	broad	broad	JJ
1979	251	17	breast	breast	NN
1979	251	18	.	.	.
1979	252	1	Roasters	roaster	NNS
1979	252	2	are	be	VBP
1979	252	3	bigger	big	JJR
1979	252	4	than	than	IN
1979	252	5	broilers	broiler	NNS
1979	252	6	,	,	,
1979	252	7	and	and	CC
1979	252	8	have	have	VBP
1979	252	9	a	a	DT
1979	252	10	more	more	RBR
1979	252	11	favorable	favorable	JJ
1979	252	12	meat	meat	NN
1979	252	13	to	to	IN
1979	252	14	bone	bone	NN
1979	252	15	ratio	ratio	NN
1979	252	16	than	than	IN
1979	252	17	broilers	broiler	NNS
1979	252	18	.	.	.
1979	253	1	Because	because	IN
1979	253	2	they	-PRON-	PRP
1979	253	3	are	be	VBP
1979	253	4	older	old	JJR
1979	253	5	birds	bird	NNS
1979	253	6	,	,	,
1979	253	7	they	-PRON-	PRP
1979	253	8	also	also	RB
1979	253	9	have	have	VBP
1979	253	10	a	a	DT
1979	253	11	much	much	RB
1979	253	12	deeper	deep	JJR
1979	253	13	,	,	,
1979	253	14	richer	rich	JJR
1979	253	15	flavor	flavor	NN
1979	253	16	.	.	.
1979	254	1	You	-PRON-	PRP
1979	254	2	can	can	MD
1979	254	3	use	use	VB
1979	254	4	broilers	broiler	NNS
1979	254	5	in	in	IN
1979	254	6	roaster	roaster	NN
1979	254	7	recipes	recipe	NNS
1979	254	8	,	,	,
1979	254	9	but	but	CC
1979	254	10	plan	plan	VB
1979	254	11	on	on	IN
1979	254	12	the	the	DT
1979	254	13	chicken	chicken	NN
1979	254	14	's	's	POS
1979	254	15	being	be	VBG
1979	254	16	done	do	VBN
1979	254	17	sooner	sooner	RB
1979	254	18	and	and	CC
1979	254	19	having	have	VBG
1979	254	20	a	a	DT
1979	254	21	noticeably	noticeably	RB
1979	254	22	milder	milder	NN
1979	254	23	flavor	flavor	NN
1979	254	24	.	.	.
1979	255	1	Frank	Frank	NNP
1979	255	2	,	,	,
1979	255	3	by	by	IN
1979	255	4	the	the	DT
1979	255	5	way	way	NN
1979	255	6	,	,	,
1979	255	7	is	be	VBZ
1979	255	8	the	the	DT
1979	255	9	man	man	NN
1979	255	10	responsible	responsible	JJ
1979	255	11	for	for	IN
1979	255	12	creating	create	VBG
1979	255	13	the	the	DT
1979	255	14	roaster	roaster	NN
1979	255	15	market	market	NN
1979	255	16	.	.	.
1979	256	1	Back	back	RB
1979	256	2	in	in	IN
1979	256	3	the	the	DT
1979	256	4	early	early	JJ
1979	256	5	1970s	1970	NNS
1979	256	6	,	,	,
1979	256	7	when	when	WRB
1979	256	8	few	few	JJ
1979	256	9	people	people	NNS
1979	256	10	had	have	VBD
1979	256	11	ever	ever	RB
1979	256	12	heard	hear	VBN
1979	256	13	of	of	IN
1979	256	14	a	a	DT
1979	256	15	roaster	roaster	NN
1979	256	16	,	,	,
1979	256	17	he	-PRON-	PRP
1979	256	18	was	be	VBD
1979	256	19	the	the	DT
1979	256	20	one	one	CD
1979	256	21	who	who	WP
1979	256	22	worked	work	VBD
1979	256	23	to	to	TO
1979	256	24	breed	breed	VB
1979	256	25	these	these	DT
1979	256	26	broad	broad	RB
1979	256	27	-	-	HYPH
1979	256	28	breasted	breasted	JJ
1979	256	29	birds	bird	NNS
1979	256	30	,	,	,
1979	256	31	and	and	CC
1979	256	32	who	who	WP
1979	256	33	put	put	VBD
1979	256	34	the	the	DT
1979	256	35	effort	effort	NN
1979	256	36	into	into	IN
1979	256	37	advertising	advertising	NN
1979	256	38	so	so	IN
1979	256	39	people	people	NNS
1979	256	40	would	would	MD
1979	256	41	learn	learn	VB
1979	256	42	about	about	IN
1979	256	43	the	the	DT
1979	256	44	new	new	JJ
1979	256	45	product	product	NN
1979	256	46	.	.	.
1979	257	1	He	-PRON-	PRP
1979	257	2	surprised	surprise	VBD
1979	257	3	his	-PRON-	PRP$
1979	257	4	colleagues	colleague	NNS
1979	257	5	by	by	IN
1979	257	6	how	how	WRB
1979	257	7	determined	determined	JJ
1979	257	8	he	-PRON-	PRP
1979	257	9	was	be	VBD
1979	257	10	in	in	IN
1979	257	11	his	-PRON-	PRP$
1979	257	12	developing	develop	VBG
1979	257	13	and	and	CC
1979	257	14	marketing	marketing	NN
1979	257	15	efforts	effort	NNS
1979	257	16	.	.	.
1979	258	1	One	one	CD
1979	258	2	of	of	IN
1979	258	3	the	the	DT
1979	258	4	men	man	NNS
1979	258	5	who	who	WP
1979	258	6	worked	work	VBD
1979	258	7	with	with	IN
1979	258	8	Frank	Frank	NNP
1979	258	9	told	tell	VBD
1979	258	10	me	-PRON-	PRP
1979	258	11	that	that	IN
1979	258	12	he	-PRON-	PRP
1979	258	13	was	be	VBD
1979	258	14	amazed	amazed	JJ
1979	258	15	that	that	IN
1979	258	16	Frank	Frank	NNP
1979	258	17	,	,	,
1979	258	18	who	who	WP
1979	258	19	will	will	MD
1979	258	20	hang	hang	VB
1979	258	21	onto	onto	IN
1979	258	22	an	an	DT
1979	258	23	old	old	JJ
1979	258	24	pair	pair	NN
1979	258	25	of	of	IN
1979	258	26	shoes	shoe	NNS
1979	258	27	to	to	TO
1979	258	28	save	save	VB
1979	258	29	$	$	$
1979	258	30	50	50	CD
1979	258	31	,	,	,
1979	258	32	was	be	VBD
1979	258	33	willing	willing	JJ
1979	258	34	to	to	TO
1979	258	35	spend	spend	VB
1979	258	36	millions	million	NNS
1979	258	37	to	to	TO
1979	258	38	let	let	VB
1979	258	39	people	people	NNS
1979	258	40	know	know	VB
1979	258	41	about	about	IN
1979	258	42	the	the	DT
1979	258	43	product	product	NN
1979	258	44	,	,	,
1979	258	45	and	and	CC
1979	258	46	further	far	RBR
1979	258	47	,	,	,
1979	258	48	he	-PRON-	PRP
1979	258	49	did	do	VBD
1979	258	50	it	-PRON-	PRP
1979	258	51	without	without	IN
1979	258	52	a	a	DT
1979	258	53	qualm	qualm	NN
1979	258	54	,	,	,
1979	258	55	because	because	IN
1979	258	56	he	-PRON-	PRP
1979	258	57	had	have	VBD
1979	258	58	such	such	JJ
1979	258	59	belief	belief	NN
1979	258	60	in	in	IN
1979	258	61	it	-PRON-	PRP
1979	258	62	.	.	.
1979	259	1	If	if	IN
1979	259	2	you	-PRON-	PRP
1979	259	3	have	have	VBP
1979	259	4	n't	not	RB
1979	259	5	tried	try	VBN
1979	259	6	an	an	DT
1979	259	7	Oven	Oven	NNP
1979	259	8	Stuffer	Stuffer	NNP
1979	259	9	Roaster	Roaster	NNP
1979	259	10	and	and	CC
1979	259	11	you	-PRON-	PRP
1979	259	12	're	be	VBP
1979	259	13	visiting	visit	VBG
1979	259	14	the	the	DT
1979	259	15	East	East	NNP
1979	259	16	Coast	Coast	NNP
1979	259	17	,	,	,
1979	259	18	try	try	VB
1979	259	19	one	one	CD
1979	259	20	,	,	,
1979	259	21	and	and	CC
1979	259	22	you	-PRON-	PRP
1979	259	23	'll	will	MD
1979	259	24	see	see	VB
1979	259	25	why	why	WRB
1979	259	26	Frank	Frank	NNP
1979	259	27	believed	believe	VBD
1979	259	28	in	in	IN
1979	259	29	it	-PRON-	PRP
1979	259	30	so	so	RB
1979	259	31	much	much	RB
1979	259	32	.	.	.
1979	260	1	Chapter	chapter	NN
1979	260	2	One	one	CD
1979	260	3	:	:	:
1979	260	4	CHICKEN	CHICKEN	NNS
1979	260	5	FOR	for	IN
1979	260	6	EVERYDAY	EVERYDAY	NNP
1979	260	7	Napoleon	Napoleon	NNP
1979	260	8	's	's	POS
1979	260	9	cook	cook	NN
1979	260	10	once	once	RB
1979	260	11	bet	bet	VBP
1979	260	12	that	that	IN
1979	260	13	he	-PRON-	PRP
1979	260	14	could	could	MD
1979	260	15	cook	cook	VB
1979	260	16	chicken	chicken	VB
1979	260	17	a	a	DT
1979	260	18	different	different	JJ
1979	260	19	way	way	NN
1979	260	20	every	every	DT
1979	260	21	day	day	NN
1979	260	22	of	of	IN
1979	260	23	the	the	DT
1979	260	24	year	year	NN
1979	260	25	.	.	.
1979	261	1	The	the	DT
1979	261	2	cook	cook	NN
1979	261	3	found	find	VBD
1979	261	4	that	that	IN
1979	261	5	this	this	DT
1979	261	6	was	be	VBD
1979	261	7	an	an	DT
1979	261	8	easy	easy	JJ
1979	261	9	bet	bet	NN
1979	261	10	to	to	TO
1979	261	11	win	win	VB
1979	261	12	,	,	,
1979	261	13	and	and	CC
1979	261	14	I	-PRON-	PRP
1979	261	15	can	can	MD
1979	261	16	see	see	VB
1979	261	17	why	why	WRB
1979	261	18	,	,	,
1979	261	19	having	have	VBG
1979	261	20	looked	look	VBN
1979	261	21	at	at	IN
1979	261	22	the	the	DT
1979	261	23	recipes	recipe	NNS
1979	261	24	in	in	IN
1979	261	25	Frank	Frank	NNP
1979	261	26	's	's	POS
1979	261	27	files	file	NNS
1979	261	28	.	.	.
1979	262	1	Chicken	Chicken	NNP
1979	262	2	's	's	POS
1979	262	3	versatility	versatility	NN
1979	262	4	seems	seem	VBZ
1979	262	5	almost	almost	RB
1979	262	6	endless	endless	JJ
1979	262	7	.	.	.
1979	263	1	Perdue	Perdue	NNP
1979	263	2	Farms	Farms	NNP
1979	263	3	home	home	NN
1979	263	4	economists	economist	NNS
1979	263	5	have	have	VBP
1979	263	6	been	be	VBN
1979	263	7	developing	develop	VBG
1979	263	8	chicken	chicken	NN
1979	263	9	recipes	recipe	NNS
1979	263	10	since	since	IN
1979	263	11	the	the	DT
1979	263	12	early	early	JJ
1979	263	13	1970s	1970s	CD
1979	263	14	and	and	CC
1979	263	15	as	as	IN
1979	263	16	a	a	DT
1979	263	17	result	result	NN
1979	263	18	,	,	,
1979	263	19	Frank	Frank	NNP
1979	263	20	has	have	VBZ
1979	263	21	more	more	JJR
1979	263	22	than	than	IN
1979	263	23	2000	2000	CD
1979	263	24	chicken	chicken	NN
1979	263	25	recipes	recipe	NNS
1979	263	26	.	.	.
1979	264	1	If	if	IN
1979	264	2	only	only	RB
1979	264	3	Napoleon	Napoleon	NNP
1979	264	4	had	have	VBD
1979	264	5	chosen	choose	VBN
1979	264	6	to	to	TO
1979	264	7	bet	bet	VB
1979	264	8	with	with	IN
1979	264	9	me	-PRON-	PRP
1979	264	10	,	,	,
1979	264	11	I	-PRON-	PRP
1979	264	12	could	could	MD
1979	264	13	have	have	VB
1979	264	14	won	win	VBN
1979	264	15	even	even	RB
1979	264	16	if	if	IN
1979	264	17	he	-PRON-	PRP
1979	264	18	'd	have	VBD
1979	264	19	said	say	VBD
1979	264	20	the	the	DT
1979	264	21	bet	bet	NN
1979	264	22	was	be	VBD
1979	264	23	for	for	IN
1979	264	24	six	six	CD
1979	264	25	years	year	NNS
1979	264	26	!	!	.
1979	265	1	In	in	IN
1979	265	2	this	this	DT
1979	265	3	chapter	chapter	NN
1979	265	4	,	,	,
1979	265	5	you	-PRON-	PRP
1979	265	6	'll	will	MD
1979	265	7	find	find	VB
1979	265	8	some	some	DT
1979	265	9	of	of	IN
1979	265	10	Frank	Frank	NNP
1979	265	11	's	's	POS
1979	265	12	and	and	CC
1979	265	13	my	-PRON-	PRP$
1979	265	14	favorites	favorite	NNS
1979	265	15	for	for	IN
1979	265	16	every	every	DT
1979	265	17	day	day	NN
1979	265	18	cooking	cooking	NN
1979	265	19	.	.	.
1979	266	1	But	but	CC
1979	266	2	there	there	EX
1979	266	3	are	be	VBP
1979	266	4	different	different	JJ
1979	266	5	kinds	kind	NNS
1979	266	6	of	of	IN
1979	266	7	every	every	DT
1979	266	8	day	day	NN
1979	266	9	cooking	cooking	NN
1979	266	10	,	,	,
1979	266	11	so	so	CC
1979	266	12	I	-PRON-	PRP
1979	266	13	've	have	VB
1979	266	14	divided	divide	VBN
1979	266	15	the	the	DT
1979	266	16	chapter	chapter	NN
1979	266	17	into	into	IN
1979	266	18	three	three	CD
1979	266	19	sections	section	NNS
1979	266	20	to	to	TO
1979	266	21	take	take	VB
1979	266	22	care	care	NN
1979	266	23	of	of	IN
1979	266	24	three	three	CD
1979	266	25	different	different	JJ
1979	266	26	every	every	DT
1979	266	27	day	day	NN
1979	266	28	situations	situation	NNS
1979	266	29	.	.	.
1979	267	1	The	the	DT
1979	267	2	first	first	JJ
1979	267	3	section	section	NN
1979	267	4	,	,	,
1979	267	5	Fast	fast	JJ
1979	267	6	Food	food	NN
1979	267	7	Chicken	Chicken	NNP
1979	267	8	from	from	IN
1979	267	9	Your	-PRON-	PRP$
1979	267	10	Refrigerator	Refrigerator	NNP
1979	267	11	,	,	,
1979	267	12	is	be	VBZ
1979	267	13	for	for	IN
1979	267	14	when	when	WRB
1979	267	15	you	-PRON-	PRP
1979	267	16	're	be	VBP
1979	267	17	in	in	IN
1979	267	18	a	a	DT
1979	267	19	hurry	hurry	NN
1979	267	20	and	and	CC
1979	267	21	want	want	VBP
1979	267	22	dinner	dinner	NN
1979	267	23	on	on	IN
1979	267	24	the	the	DT
1979	267	25	table	table	NN
1979	267	26	in	in	IN
1979	267	27	the	the	DT
1979	267	28	shortest	short	JJS
1979	267	29	possible	possible	JJ
1979	267	30	time	time	NN
1979	267	31	.	.	.
1979	268	1	None	none	NN
1979	268	2	of	of	IN
1979	268	3	these	these	DT
1979	268	4	recipes	recipe	NNS
1979	268	5	takes	take	VBZ
1979	268	6	more	more	JJR
1979	268	7	than	than	IN
1979	268	8	15	15	CD
1979	268	9	minutes	minute	NNS
1979	268	10	,	,	,
1979	268	11	and	and	CC
1979	268	12	many	many	JJ
1979	268	13	are	be	VBP
1979	268	14	ready	ready	JJ
1979	268	15	in	in	IN
1979	268	16	five	five	CD
1979	268	17	.	.	.
1979	269	1	However	however	RB
1979	269	2	,	,	,
1979	269	3	you	-PRON-	PRP
1979	269	4	will	will	MD
1979	269	5	find	find	VB
1979	269	6	special	special	JJ
1979	269	7	tricks	trick	NNS
1979	269	8	to	to	TO
1979	269	9	make	make	VB
1979	269	10	the	the	DT
1979	269	11	food	food	NN
1979	269	12	more	more	RBR
1979	269	13	interesting	interesting	JJ
1979	269	14	than	than	IN
1979	269	15	just	just	RB
1979	269	16	heat	heat	NN
1979	269	17	and	and	CC
1979	269	18	serve	serve	VB
1979	269	19	.	.	.
1979	270	1	The	the	DT
1979	270	2	second	second	JJ
1979	270	3	section	section	NN
1979	270	4	,	,	,
1979	270	5	Perdue	Perdue	NNP
1979	270	6	Plus	Plus	NNP
1979	270	7	Five	Five	NNP
1979	270	8	,	,	,
1979	270	9	is	be	VBZ
1979	270	10	for	for	IN
1979	270	11	when	when	WRB
1979	270	12	you	-PRON-	PRP
1979	270	13	do	do	VBP
1979	270	14	n't	not	RB
1979	270	15	mind	mind	VB
1979	270	16	if	if	IN
1979	270	17	dinner	dinner	NN
1979	270	18	is	be	VBZ
1979	270	19	n't	not	RB
1979	270	20	ready	ready	JJ
1979	270	21	for	for	IN
1979	270	22	another	another	DT
1979	270	23	hour	hour	NN
1979	270	24	or	or	CC
1979	270	25	so	so	RB
1979	270	26	,	,	,
1979	270	27	but	but	CC
1979	270	28	you	-PRON-	PRP
1979	270	29	want	want	VBP
1979	270	30	your	-PRON-	PRP$
1979	270	31	part	part	NN
1979	270	32	of	of	IN
1979	270	33	the	the	DT
1979	270	34	preparation	preparation	NN
1979	270	35	to	to	TO
1979	270	36	be	be	VB
1979	270	37	as	as	RB
1979	270	38	brief	brief	JJ
1979	270	39	as	as	IN
1979	270	40	possible	possible	JJ
1979	270	41	.	.	.
1979	271	1	The	the	DT
1979	271	2	recipes	recipe	NNS
1979	271	3	in	in	IN
1979	271	4	this	this	DT
1979	271	5	section	section	NN
1979	271	6	use	use	VBP
1979	271	7	only	only	RB
1979	271	8	five	five	CD
1979	271	9	ingredients	ingredient	NNS
1979	271	10	in	in	IN
1979	271	11	addition	addition	NN
1979	271	12	to	to	IN
1979	271	13	chicken	chicken	NN
1979	271	14	,	,	,
1979	271	15	salt	salt	NN
1979	271	16	,	,	,
1979	271	17	and	and	CC
1979	271	18	pepper	pepper	NN
1979	271	19	,	,	,
1979	271	20	and	and	CC
1979	271	21	all	all	DT
1979	271	22	of	of	IN
1979	271	23	the	the	DT
1979	271	24	recipes	recipe	NNS
1979	271	25	are	be	VBP
1979	271	26	simple	simple	JJ
1979	271	27	to	to	TO
1979	271	28	prepareathough	prepareathough	VB
1979	271	29	they	-PRON-	PRP
1979	271	30	may	may	MD
1979	271	31	take	take	VB
1979	271	32	awhile	awhile	RB
1979	271	33	to	to	TO
1979	271	34	cook	cook	VB
1979	271	35	.	.	.
1979	272	1	The	the	DT
1979	272	2	third	third	JJ
1979	272	3	section	section	NN
1979	272	4	,	,	,
1979	272	5	Family	Family	NNP
1979	272	6	Favorites	Favorites	NNP
1979	272	7	,	,	,
1979	272	8	is	be	VBZ
1979	272	9	for	for	IN
1979	272	10	relaxed	relaxed	JJ
1979	272	11	times	time	NNS
1979	272	12	.	.	.
1979	273	1	When	when	WRB
1979	273	2	you	-PRON-	PRP
1979	273	3	do	do	VBP
1979	273	4	n't	not	RB
1979	273	5	mind	mind	VB
1979	273	6	spending	spend	VBG
1979	273	7	some	some	DT
1979	273	8	time	time	NN
1979	273	9	putting	put	VBG
1979	273	10	together	together	RP
1979	273	11	something	something	NN
1979	273	12	your	-PRON-	PRP$
1979	273	13	family	family	NN
1979	273	14	will	will	MD
1979	273	15	really	really	RB
1979	273	16	like	like	VB
1979	273	17	,	,	,
1979	273	18	try	try	VB
1979	273	19	this	this	DT
1979	273	20	section	section	NN
1979	273	21	.	.	.
1979	274	1	FAST	fast	VB
1979	274	2	FOOD	food	NN
1979	274	3	CHICKEN	CHICKEN	NNS
1979	274	4	FROM	from	IN
1979	274	5	YOUR	your	PRP$
1979	274	6	REFRIGERATOR	REFRIGERATOR	NNP
1979	274	7	(	(	-LRB-
1979	274	8	PHOTO	photo	NN
1979	274	9	:	:	:
1979	274	10	The	the	DT
1979	274	11	most	most	RBS
1979	274	12	valuable	valuable	JJ
1979	274	13	player	player	NN
1979	274	14	on	on	IN
1979	274	15	the	the	DT
1979	274	16	TV	TV	NNP
1979	274	17	Football-	Football-	NNP
1979	274	18	party	party	NN
1979	274	19	table	table	NN
1979	274	20	might	may	MD
1979	274	21	be	be	VB
1979	274	22	Perdue	Perdue	NNP
1979	274	23	Done	do	VBN
1979	274	24	It	-PRON-	PRP
1979	274	25	!	!	.
1979	274	26	)	)	-RRB-
1979	275	1	Frank	Frank	NNP
1979	275	2	loves	love	VBZ
1979	275	3	to	to	TO
1979	275	4	tell	tell	VB
1979	275	5	people	people	NNS
1979	275	6	that	that	IN
1979	275	7	they	-PRON-	PRP
1979	275	8	can	can	MD
1979	275	9	pick	pick	VB
1979	275	10	up	up	RP
1979	275	11	delicious	delicious	JJ
1979	275	12	,	,	,
1979	275	13	fast	fast	JJ
1979	275	14	-	-	HYPH
1979	275	15	food	food	NN
1979	275	16	chicken	chicken	NN
1979	275	17	within	within	IN
1979	275	18	easy	easy	JJ
1979	275	19	walking	walk	VBG
1979	275	20	distanceatheir	distanceatheir	NN
1979	275	21	refrigerators	refrigerator	NNS
1979	275	22	.	.	.
1979	276	1	"	"	``
1979	276	2	When	when	WRB
1979	276	3	you	-PRON-	PRP
1979	276	4	're	be	VBP
1979	276	5	hungry	hungry	JJ
1979	276	6	and	and	CC
1979	276	7	in	in	IN
1979	276	8	a	a	DT
1979	276	9	hurry	hurry	NN
1979	276	10	,	,	,
1979	276	11	"	"	''
1979	276	12	he	-PRON-	PRP
1979	276	13	says	say	VBZ
1979	276	14	,	,	,
1979	276	15	"	"	``
1979	276	16	you	-PRON-	PRP
1979	276	17	do	do	VBP
1979	276	18	n't	not	RB
1979	276	19	need	need	VB
1979	276	20	to	to	TO
1979	276	21	rush	rush	VB
1979	276	22	across	across	IN
1979	276	23	town	town	NN
1979	276	24	for	for	IN
1979	276	25	great	great	JJ
1979	276	26	chicken	chicken	NN
1979	276	27	.	.	.
1979	277	1	You	-PRON-	PRP
1979	277	2	can	can	MD
1979	277	3	just	just	RB
1979	277	4	walk	walk	VB
1979	277	5	(	(	-LRB-
1979	277	6	slowly	slowly	RB
1979	277	7	)	)	-RRB-
1979	277	8	to	to	IN
1979	277	9	your	-PRON-	PRP$
1979	277	10	refrigerator	refrigerator	NN
1979	277	11	and	and	CC
1979	277	12	pick	pick	VB
1979	277	13	up	up	RP
1979	277	14	my	-PRON-	PRP$
1979	277	15	Perdue	Perdue	NNP
1979	277	16	Done	do	VBN
1979	277	17	It	-PRON-	PRP
1979	277	18	!	!	.
1979	278	1	chicken	chicken	NNP
1979	278	2	.	.	.
1979	278	3	"	"	''
1979	279	1	Although	although	IN
1979	279	2	fried	fried	JJ
1979	279	3	foods	food	NNS
1979	279	4	are	be	VBP
1979	279	5	notoriously	notoriously	RB
1979	279	6	high	high	JJ
1979	279	7	in	in	IN
1979	279	8	fat	fat	NN
1979	279	9	,	,	,
1979	279	10	particularly	particularly	RB
1979	279	11	fast	fast	JJ
1979	279	12	food	food	NN
1979	279	13	ones	one	NNS
1979	279	14	.	.	.
1979	280	1	Perdue	Perdue	NNP
1979	280	2	Done	Done	NNP
1979	280	3	It	-PRON-	PRP
1979	280	4	!	!	.
1979	281	1	is	be	VBZ
1979	281	2	an	an	DT
1979	281	3	exception	exception	NN
1979	281	4	.	.	.
1979	282	1	Frank	Frank	NNP
1979	282	2	flash	flash	NN
1979	282	3	fries	fry	NNS
1979	282	4	the	the	DT
1979	282	5	Perdue	Perdue	NNP
1979	282	6	Done	do	VBN
1979	282	7	It	-PRON-	PRP
1979	282	8	!	!	.
1979	283	1	products	product	NNS
1979	283	2	.	.	.
1979	284	1	They	-PRON-	PRP
1979	284	2	are	be	VBP
1979	284	3	in	in	IN
1979	284	4	oil	oil	NN
1979	284	5	for	for	IN
1979	284	6	seconds	second	NNS
1979	284	7	only	only	RB
1979	284	8	.	.	.
1979	285	1	Further	further	RB
1979	285	2	,	,	,
1979	285	3	to	to	TO
1979	285	4	assure	assure	VB
1979	285	5	the	the	DT
1979	285	6	chicken	chicken	NN
1979	285	7	is	be	VBZ
1979	285	8	as	as	RB
1979	285	9	low	low	JJ
1979	285	10	in	in	IN
1979	285	11	saturated	saturate	VBN
1979	285	12	fat	fat	JJ
1979	285	13	as	as	IN
1979	285	14	possible	possible	JJ
1979	285	15	,	,	,
1979	285	16	Perdue	Perdue	NNP
1979	285	17	uses	use	VBZ
1979	285	18	only	only	RB
1979	285	19	polyunsaturated	polyunsaturated	JJ
1979	285	20	soybean	soybean	NN
1979	285	21	oil	oil	NN
1979	285	22	.	.	.
1979	286	1	In	in	IN
1979	286	2	the	the	DT
1979	286	3	recipes	recipe	NNS
1979	286	4	that	that	WDT
1979	286	5	follow	follow	VBP
1979	286	6	,	,	,
1979	286	7	I	-PRON-	PRP
1979	286	8	've	have	VB
1979	286	9	used	use	VBN
1979	286	10	generic	generic	JJ
1979	286	11	nuggets	nugget	NNS
1979	286	12	,	,	,
1979	286	13	cutlets	cutlet	NNS
1979	286	14	,	,	,
1979	286	15	tenders	tender	NNS
1979	286	16	,	,	,
1979	286	17	and	and	CC
1979	286	18	other	other	JJ
1979	286	19	fully	fully	RB
1979	286	20	cooked	cook	VBN
1979	286	21	products	product	NNS
1979	286	22	.	.	.
1979	287	1	However	however	RB
1979	287	2	,	,	,
1979	287	3	try	try	VB
1979	287	4	for	for	IN
1979	287	5	the	the	DT
1979	287	6	Perdue	Perdue	NNP
1979	287	7	Done	do	VBN
1979	287	8	It	-PRON-	PRP
1979	287	9	!	!	.
1979	288	1	if	if	IN
1979	288	2	you	-PRON-	PRP
1979	288	3	live	live	VBP
1979	288	4	in	in	IN
1979	288	5	the	the	DT
1979	288	6	Perdue	Perdue	NNP
1979	288	7	marketing	marketing	NN
1979	288	8	area	area	NN
1979	288	9	,	,	,
1979	288	10	which	which	WDT
1979	288	11	is	be	VBZ
1979	288	12	the	the	DT
1979	288	13	East	East	NNP
1979	288	14	Coast	Coast	NNP
1979	288	15	and	and	CC
1979	288	16	some	some	DT
1979	288	17	of	of	IN
1979	288	18	the	the	DT
1979	288	19	Mid	Mid	NNP
1979	288	20	Western	western	JJ
1979	288	21	states	state	NNS
1979	288	22	.	.	.
1979	289	1	The	the	DT
1979	289	2	Perdue	Perdue	NNP
1979	289	3	nuggets	nugget	NNS
1979	289	4	,	,	,
1979	289	5	cutlets	cutlet	NNS
1979	289	6	and	and	CC
1979	289	7	tenders	tender	NNS
1979	289	8	come	come	VBP
1979	289	9	from	from	IN
1979	289	10	white	white	JJ
1979	289	11	meat	meat	NN
1979	289	12	fillets	fillet	NNS
1979	289	13	,	,	,
1979	289	14	while	while	IN
1979	289	15	some	some	DT
1979	289	16	of	of	IN
1979	289	17	the	the	DT
1979	289	18	other	other	JJ
1979	289	19	brands	brand	NNS
1979	289	20	are	be	VBP
1979	289	21	pressed	press	VBN
1979	289	22	and	and	CC
1979	289	23	formed	form	VBN
1979	289	24	from	from	IN
1979	289	25	dark	dark	JJ
1979	289	26	meat	meat	NN
1979	289	27	chicken	chicken	NN
1979	289	28	and	and	CC
1979	289	29	do	do	VBP
1979	289	30	n't	not	RB
1979	289	31	have	have	VB
1979	289	32	the	the	DT
1979	289	33	best	good	JJS
1979	289	34	texture	texture	NN
1979	289	35	or	or	CC
1979	289	36	flavor	flavor	NN
1979	289	37	.	.	.
1979	290	1	TENDERS	tender	NNS
1979	290	2	,	,	,
1979	290	3	AND	and	CC
1979	290	4	NUGGETS	NUGGETS	NNP
1979	290	5	Chick	Chick	NNP
1979	290	6	on	on	IN
1979	290	7	a	a	DT
1979	290	8	Biscuit	biscuit	NN
1979	290	9	:	:	:
1979	290	10	Split	Split	VBN
1979	290	11	hot	hot	JJ
1979	290	12	baked	bake	VBN
1979	290	13	biscuits	biscuit	NNS
1979	290	14	.	.	.
1979	291	1	Fill	fill	VB
1979	291	2	each	each	DT
1979	291	3	with	with	IN
1979	291	4	a	a	DT
1979	291	5	breaded	bread	VBN
1979	291	6	chicken	chicken	NN
1979	291	7	nugget	nugget	NN
1979	291	8	and	and	CC
1979	291	9	a	a	DT
1979	291	10	thin	thin	JJ
1979	291	11	slice	slice	NN
1979	291	12	of	of	IN
1979	291	13	ham	ham	NN
1979	291	14	;	;	,
1979	291	15	top	top	NN
1979	291	16	with	with	IN
1979	291	17	mustard	mustard	NN
1979	291	18	.	.	.
1979	292	1	Chicken	Chicken	NNP
1979	292	2	Mexicali	Mexicali	NNP
1979	292	3	:	:	:
1979	292	4	Top	top	JJ
1979	292	5	cutlets	cutlet	NNS
1979	292	6	or	or	CC
1979	292	7	tenders	tender	NNS
1979	292	8	with	with	IN
1979	292	9	prepared	prepared	JJ
1979	292	10	salsa	salsa	NNP
1979	292	11	and	and	CC
1979	292	12	avocado	avocado	NNP
1979	292	13	slices	slice	NNS
1979	292	14	.	.	.
1979	293	1	Chicken	Chicken	NNP
1979	293	2	Parmesan	Parmesan	NNP
1979	293	3	:	:	:
1979	293	4	Top	Top	NNP
1979	293	5	partially	partially	RB
1979	293	6	heated	heat	VBN
1979	293	7	cutlets	cutlet	NNS
1979	293	8	with	with	IN
1979	293	9	spaghetti	spaghetti	NNS
1979	293	10	sauce	sauce	NN
1979	293	11	and	and	CC
1979	293	12	sliced	slice	VBD
1979	293	13	mozzarella	mozzarella	NN
1979	293	14	cheese	cheese	NN
1979	293	15	;	;	:
1979	293	16	broil	broil	NNP
1979	293	17	briefly	briefly	RB
1979	293	18	to	to	IN
1979	293	19	melt	melt	NNP
1979	293	20	cheese	cheese	NN
1979	293	21	.	.	.
1979	294	1	Super	Super	NNP
1979	294	2	Caesar	Caesar	NNP
1979	294	3	Salad	Salad	NNP
1979	294	4	:	:	:
1979	294	5	Quarter	Quarter	NNP
1979	294	6	heated	heated	JJ
1979	294	7	nuggets	nugget	NNS
1979	294	8	and	and	CC
1979	294	9	toss	toss	VB
1979	294	10	with	with	IN
1979	294	11	croutons	crouton	NNS
1979	294	12	,	,	,
1979	294	13	Romaine	romaine	JJ
1979	294	14	lettuce	lettuce	NN
1979	294	15	,	,	,
1979	294	16	and	and	CC
1979	294	17	Caesar	Caesar	NNP
1979	294	18	salad	salad	NN
1979	294	19	dressing	dressing	NN
1979	294	20	.	.	.
1979	295	1	Holiday	Holiday	NNP
1979	295	2	Crepe	Crepe	NNP
1979	295	3	:	:	:
1979	295	4	Heat	heat	NN
1979	295	5	breast	breast	NN
1979	295	6	tenders	tender	NNS
1979	295	7	and	and	CC
1979	295	8	place	place	NN
1979	295	9	on	on	IN
1979	295	10	a	a	DT
1979	295	11	warm	warm	JJ
1979	295	12	crepe	crepe	NN
1979	295	13	.	.	.
1979	296	1	Top	top	JJ
1979	296	2	with	with	IN
1979	296	3	cranberry	cranberry	NN
1979	296	4	sauce	sauce	NN
1979	296	5	and	and	CC
1979	296	6	roll	roll	VB
1979	296	7	up	up	RP
1979	296	8	;	;	:
1979	296	9	serve	serve	VB
1979	296	10	with	with	IN
1979	296	11	sour	sour	JJ
1979	296	12	cream	cream	NN
1979	296	13	.	.	.
1979	297	1	Japanese	Japanese	NNP
1979	297	2	Meal	Meal	NNP
1979	297	3	-	-	HYPH
1979	297	4	in	in	IN
1979	297	5	-	-	HYPH
1979	297	6	a	a	DT
1979	297	7	-	-	HYPH
1979	297	8	Bowl	bowl	NN
1979	297	9	:	:	:
1979	297	10	Prepare	prepare	VB
1979	297	11	Japanese	japanese	JJ
1979	297	12	-	-	HYPH
1979	297	13	style	style	NN
1979	297	14	noodle	noodle	NN
1979	297	15	soup	soup	NN
1979	297	16	(	(	-LRB-
1979	297	17	ramen	raman	NNS
1979	297	18	)	)	-RRB-
1979	297	19	as	as	IN
1979	297	20	directed	direct	VBN
1979	297	21	.	.	.
1979	298	1	Add	add	VB
1979	298	2	heated	heated	JJ
1979	298	3	chicken	chicken	NN
1979	298	4	breast	breast	NN
1979	298	5	nuggets	nugget	NNS
1979	298	6	or	or	CC
1979	298	7	tenders	tender	NNS
1979	298	8	,	,	,
1979	298	9	sliced	slice	VBD
1979	298	10	scallions	scallion	NNS
1979	298	11	and	and	CC
1979	298	12	a	a	DT
1979	298	13	dash	dash	NN
1979	298	14	of	of	IN
1979	298	15	soy	soy	NN
1979	298	16	sauce	sauce	NN
1979	298	17	.	.	.
1979	299	1	(	(	-LRB-
1979	299	2	I	-PRON-	PRP
1979	299	3	often	often	RB
1979	299	4	put	put	VBD
1979	299	5	this	this	DT
1979	299	6	in	in	IN
1979	299	7	a	a	DT
1979	299	8	Thermos	Thermos	NNP
1979	299	9	and	and	CC
1979	299	10	bring	bring	VB
1979	299	11	it	-PRON-	PRP
1979	299	12	to	to	IN
1979	299	13	Frank	Frank	NNP
1979	299	14	at	at	IN
1979	299	15	his	-PRON-	PRP$
1979	299	16	office	office	NN
1979	299	17	when	when	WRB
1979	299	18	he	-PRON-	PRP
1979	299	19	's	be	VBZ
1979	299	20	working	work	VBG
1979	299	21	late	late	RB
1979	299	22	.	.	.
1979	299	23	)	)	-RRB-
1979	300	1	Nugget	Nugget	NNP
1979	300	2	Sticks	Sticks	NNP
1979	300	3	:	:	:
1979	300	4	On	on	IN
1979	300	5	metal	metal	NN
1979	300	6	skewers	skewer	NNS
1979	300	7	,	,	,
1979	300	8	alternately	alternately	RB
1979	300	9	thread	thread	VBP
1979	300	10	4	4	CD
1979	300	11	to	to	TO
1979	300	12	5	5	CD
1979	300	13	chicken	chicken	NN
1979	300	14	breast	breast	NN
1979	300	15	nuggets	nugget	NNS
1979	300	16	with	with	IN
1979	300	17	2	2	CD
1979	300	18	inch	inch	NN
1979	300	19	pieces	piece	NNS
1979	300	20	of	of	IN
1979	300	21	bacon	bacon	NN
1979	300	22	.	.	.
1979	301	1	Heat	heat	NN
1979	301	2	in	in	IN
1979	301	3	oven	oven	NNP
1979	301	4	as	as	IN
1979	301	5	directed	direct	VBN
1979	301	6	on	on	IN
1979	301	7	nugget	nugget	NN
1979	301	8	package	package	NN
1979	301	9	.	.	.
1979	302	1	Dip	dip	VB
1979	302	2	into	into	IN
1979	302	3	prepared	prepare	VBN
1979	302	4	chutney	chutney	NN
1979	302	5	or	or	CC
1979	302	6	sweet	sweet	JJ
1979	302	7	-	-	HYPH
1979	302	8	sour	sour	JJ
1979	302	9	sauce	sauce	NN
1979	302	10	.	.	.
1979	303	1	Stir	stir	VB
1979	303	2	-	-	HYPH
1979	303	3	Fry	Fry	NNP
1979	303	4	Snack	snack	NN
1979	303	5	:	:	:
1979	303	6	Stir	Stir	NNP
1979	303	7	-	-	HYPH
1979	303	8	fry	fry	NNP
1979	303	9	wings	wing	NNS
1979	303	10	in	in	IN
1979	303	11	a	a	DT
1979	303	12	little	little	JJ
1979	303	13	oil	oil	NN
1979	303	14	with	with	IN
1979	303	15	red	red	NNP
1979	303	16	bell	bell	NNP
1979	303	17	pepper	pepper	NNP
1979	303	18	strips	strip	NNS
1979	303	19	,	,	,
1979	303	20	scallions	scallion	NNS
1979	303	21	and	and	CC
1979	303	22	sliced	sliced	JJ
1979	303	23	water	water	NN
1979	303	24	chestnuts	chestnut	NNS
1979	303	25	.	.	.
1979	304	1	Season	season	NN
1979	304	2	with	with	IN
1979	304	3	soy	soy	NN
1979	304	4	sauce	sauce	NN
1979	304	5	.	.	.
1979	305	1	Serve	serve	VB
1979	305	2	over	over	IN
1979	305	3	rice	rice	NN
1979	305	4	.	.	.
1979	306	1	Substantial	Substantial	NNP
1979	306	2	Sub	Sub	NNP
1979	306	3	:	:	:
1979	306	4	Split	Split	VBD
1979	306	5	a	a	DT
1979	306	6	loaf	loaf	NN
1979	306	7	of	of	IN
1979	306	8	Italian	italian	JJ
1979	306	9	bread	bread	NN
1979	306	10	lengthwise	lengthwise	RB
1979	306	11	.	.	.
1979	307	1	Pile	pile	NN
1979	307	2	on	on	IN
1979	307	3	heated	heated	JJ
1979	307	4	breaded	breaded	JJ
1979	307	5	chicken	chicken	NN
1979	307	6	cutlets	cutlet	NNS
1979	307	7	or	or	CC
1979	307	8	tenders	tender	NNS
1979	307	9	,	,	,
1979	307	10	provolone	provolone	NN
1979	307	11	cheese	cheese	NN
1979	307	12	,	,	,
1979	307	13	sliced	slice	VBD
1979	307	14	tomato	tomato	NNP
1979	307	15	,	,	,
1979	307	16	sweet	sweet	JJ
1979	307	17	onion	onion	NN
1979	307	18	,	,	,
1979	307	19	pimentos	pimento	NNS
1979	307	20	and	and	CC
1979	307	21	shredded	shred	VBN
1979	307	22	lettuce	lettuce	NN
1979	307	23	.	.	.
1979	308	1	Douse	douse	NN
1979	308	2	with	with	IN
1979	308	3	bottled	bottled	JJ
1979	308	4	salad	salad	NN
1979	308	5	dressing	dressing	NN
1979	308	6	and	and	CC
1979	308	7	dig	dig	VB
1979	308	8	in	in	RP
1979	308	9	.	.	.
1979	309	1	Tenders	Tenders	NNP
1979	309	2	Under	under	IN
1979	309	3	Wraps	Wraps	NNP
1979	309	4	:	:	:
1979	309	5	Brush	Brush	NNP
1979	309	6	Boston	Boston	NNP
1979	309	7	lettuce	lettuce	NN
1979	309	8	leaves	leave	VBZ
1979	309	9	with	with	IN
1979	309	10	prepared	prepared	JJ
1979	309	11	hoisin	hoisin	NN
1979	309	12	sauce	sauce	NN
1979	309	13	or	or	CC
1979	309	14	Chinese	chinese	JJ
1979	309	15	-	-	HYPH
1979	309	16	style	style	NN
1979	309	17	duck	duck	NN
1979	309	18	sauce	sauce	NN
1979	309	19	.	.	.
1979	310	1	Place	place	VB
1979	310	2	a	a	DT
1979	310	3	heated	heated	JJ
1979	310	4	tender	tender	NN
1979	310	5	or	or	CC
1979	310	6	2	2	CD
1979	310	7	nuggets	nugget	NNS
1979	310	8	and	and	CC
1979	310	9	a	a	DT
1979	310	10	piece	piece	NN
1979	310	11	of	of	IN
1979	310	12	scallion	scallion	NN
1979	310	13	on	on	IN
1979	310	14	top	top	NN
1979	310	15	.	.	.
1979	311	1	Roll	roll	VB
1979	311	2	up	up	RP
1979	311	3	lettuce	lettuce	NN
1979	311	4	around	around	IN
1979	311	5	tender	tender	NN
1979	311	6	,	,	,
1979	311	7	securing	secure	VBG
1979	311	8	with	with	IN
1979	311	9	a	a	DT
1979	311	10	toothpick	toothpick	NN
1979	311	11	.	.	.
1979	312	1	PRECOOKED	PRECOOKED	NNP
1979	312	2	HOT	HOT	NNP
1979	312	3	&	&	CC
1979	312	4	SPICY	SPICY	NNP
1979	312	5	WINGS	WINGS	NNP
1979	312	6	Chicken	Chicken	NNP
1979	312	7	Antipasto	antipasto	NN
1979	312	8	:	:	:
1979	312	9	Arrange	arrange	JJ
1979	312	10	hot	hot	JJ
1979	312	11	&	&	CC
1979	312	12	spicy	spicy	JJ
1979	312	13	wings	wing	NNS
1979	312	14	on	on	IN
1979	312	15	platter	platter	NN
1979	312	16	with	with	IN
1979	312	17	slices	slice	NNS
1979	312	18	of	of	IN
1979	312	19	provolone	provolone	NN
1979	312	20	cheese	cheese	NN
1979	312	21	,	,	,
1979	312	22	sliced	sliced	JJ
1979	312	23	tomatoes	tomato	NNS
1979	312	24	,	,	,
1979	312	25	marinated	marinated	JJ
1979	312	26	artichoke	artichoke	NNP
1979	312	27	hearts	heart	NNS
1979	312	28	and	and	CC
1979	312	29	olives	olive	NNS
1979	312	30	.	.	.
1979	313	1	Out	out	RB
1979	313	2	-	-	HYPH
1979	313	3	of	of	IN
1979	313	4	-	-	HYPH
1979	313	5	Buffalo	Buffalo	NNP
1979	313	6	Wings	Wings	NNPS
1979	313	7	:	:	:
1979	313	8	Warm	warm	JJ
1979	313	9	hot	hot	JJ
1979	313	10	&	&	CC
1979	313	11	spicy	spicy	JJ
1979	313	12	wings	wing	NNS
1979	313	13	and	and	CC
1979	313	14	arrange	arrange	NN
1979	313	15	with	with	IN
1979	313	16	celery	celery	JJ
1979	313	17	sticks	stick	NNS
1979	313	18	around	around	IN
1979	313	19	a	a	DT
1979	313	20	blue	blue	JJ
1979	313	21	cheese	cheese	NN
1979	313	22	dip	dip	NN
1979	313	23	.	.	.
1979	314	1	Combine	combine	VB
1979	314	2	3/4	3/4	CD
1979	314	3	cup	cup	NN
1979	314	4	mayonnaise	mayonnaise	NN
1979	314	5	,	,	,
1979	314	6	1/3	1/3	CD
1979	314	7	cup	cup	NN
1979	314	8	crumbled	crumble	VBN
1979	314	9	blue	blue	JJ
1979	314	10	cheese	cheese	NN
1979	314	11	and	and	CC
1979	314	12	1	1	CD
1979	314	13	minced	mince	VBN
1979	314	14	scallion	scallion	NN
1979	314	15	in	in	IN
1979	314	16	a	a	DT
1979	314	17	small	small	JJ
1979	314	18	bowl	bowl	NN
1979	314	19	.	.	.
1979	315	1	Speedy	Speedy	NNP
1979	315	2	Arroz	Arroz	NNP
1979	315	3	Con	Con	NNP
1979	315	4	Pollo	pollo	NN
1979	315	5	:	:	:
1979	315	6	Prepare	prepare	VB
1979	315	7	a	a	DT
1979	315	8	box	box	NN
1979	315	9	of	of	IN
1979	315	10	Spanish	spanish	JJ
1979	315	11	rice	rice	NN
1979	315	12	mix	mix	NN
1979	315	13	as	as	IN
1979	315	14	package	package	NN
1979	315	15	directs	direct	VBZ
1979	315	16	.	.	.
1979	316	1	During	during	IN
1979	316	2	last	last	JJ
1979	316	3	10	10	CD
1979	316	4	minutes	minute	NNS
1979	316	5	of	of	IN
1979	316	6	cooking	cooking	NN
1979	316	7	time	time	NN
1979	316	8	,	,	,
1979	316	9	add	add	VB
1979	316	10	1	1	CD
1979	316	11	package	package	NN
1979	316	12	hot	hot	JJ
1979	316	13	&	&	CC
1979	316	14	spicy	spicy	JJ
1979	316	15	wings	wing	NNS
1979	316	16	,	,	,
1979	316	17	1	1	CD
1979	316	18	package	package	NN
1979	316	19	thawed	thaw	VBN
1979	316	20	frozen	frozen	JJ
1979	316	21	peas	pea	NNS
1979	316	22	and	and	CC
1979	316	23	1/2	1/2	CD
1979	316	24	cup	cup	NN
1979	316	25	sliced	slice	VBN
1979	316	26	olives	olive	NNS
1979	316	27	.	.	.
1979	317	1	ed	ed	NNP
1979	317	2	chicken	chicken	NNP
1979	317	3	,	,	,
1979	317	4	toasted	toast	VBN
1979	317	5	almonds	almond	NNS
1979	317	6	,	,	,
1979	317	7	and	and	CC
1979	317	8	chopped	chop	VBD
1979	317	9	scallions	scallion	NNS
1979	317	10	.	.	.
1979	318	1	Blend	blend	NN
1979	318	2	in	in	IN
1979	318	3	mayonnaise	mayonnaise	NN
1979	318	4	flavored	flavor	VBN
1979	318	5	with	with	IN
1979	318	6	curry	curry	NN
1979	318	7	powder	powder	NN
1979	318	8	and	and	CC
1979	318	9	spoon	spoon	VB
1979	318	10	back	back	RB
1979	318	11	into	into	IN
1979	318	12	pineapple	pineapple	NN
1979	318	13	shell	shell	NN
1979	318	14	to	to	TO
1979	318	15	serve	serve	VB
1979	318	16	.	.	.
1979	319	1	Cheesy	Cheesy	NNP
1979	319	2	Chick	Chick	NNP
1979	319	3	:	:	:
1979	319	4	Prepare	prepare	VB
1979	319	5	packaged	package	VBN
1979	319	6	stuffing	stuffing	NN
1979	319	7	mix	mix	NN
1979	319	8	as	as	IN
1979	319	9	directed	direct	VBN
1979	319	10	,	,	,
1979	319	11	adding	add	VBG
1979	319	12	1	1	CD
1979	319	13	cup	cup	NN
1979	319	14	shredded	shred	VBN
1979	319	15	Jarlsberg	Jarlsberg	NNP
1979	319	16	or	or	CC
1979	319	17	Swiss	swiss	JJ
1979	319	18	cheese	cheese	NN
1979	319	19	.	.	.
1979	320	1	Stuff	stuff	NN
1979	320	2	whole	whole	NN
1979	320	3	roasted	roast	VBN
1979	320	4	chicken	chicken	NN
1979	320	5	or	or	CC
1979	320	6	Cornish	cornish	JJ
1979	320	7	hens	hen	NNS
1979	320	8	with	with	IN
1979	320	9	mixture	mixture	NN
1979	320	10	;	;	:
1979	320	11	heat	heat	NN
1979	320	12	until	until	IN
1979	320	13	warmed	warm	VBD
1979	320	14	through	through	IN
1979	320	15	.	.	.
1979	321	1	Chicken	Chicken	NNP
1979	321	2	Frittata	Frittata	NNP
1979	321	3	:	:	:
1979	321	4	Shred	shre	VBN
1979	321	5	roasted	roasted	JJ
1979	321	6	chicken	chicken	NN
1979	321	7	or	or	CC
1979	321	8	cut	cut	VBN
1979	321	9	breaded	bread	VBN
1979	321	10	chicken	chicken	NN
1979	321	11	into	into	IN
1979	321	12	cubes	cube	NNS
1979	321	13	.	.	.
1979	322	1	Add	add	VB
1979	322	2	to	to	TO
1979	322	3	beaten	beaten	VB
1979	322	4	eggs	egg	NNS
1979	322	5	,	,	,
1979	322	6	along	along	IN
1979	322	7	with	with	IN
1979	322	8	mushrooms	mushroom	NNS
1979	322	9	,	,	,
1979	322	10	onions	onion	NNS
1979	322	11	,	,	,
1979	322	12	and	and	CC
1979	322	13	any	any	DT
1979	322	14	leftover	leftover	NN
1979	322	15	vegetables	vegetable	NNS
1979	322	16	.	.	.
1979	323	1	Cook	cook	NN
1979	323	2	mixture	mixture	NN
1979	323	3	quickly	quickly	RB
1979	323	4	,	,	,
1979	323	5	forming	form	VBG
1979	323	6	into	into	IN
1979	323	7	an	an	DT
1979	323	8	open	open	JJ
1979	323	9	-	-	HYPH
1979	323	10	faced	faced	JJ
1979	323	11	omelet	omelet	NN
1979	323	12	or	or	CC
1979	323	13	frittata	frittata	NN
1979	323	14	.	.	.
1979	324	1	Chicken	Chicken	NNP
1979	324	2	Normandy	Normandy	NNP
1979	324	3	:	:	:
1979	324	4	Arrange	arrange	NN
1979	324	5	cut	cut	VBN
1979	324	6	-	-	HYPH
1979	324	7	up	up	RP
1979	324	8	roasted	roasted	JJ
1979	324	9	chicken	chicken	NN
1979	324	10	or	or	CC
1979	324	11	Cornish	cornish	JJ
1979	324	12	hen	hen	NNS
1979	324	13	meat	meat	NN
1979	324	14	in	in	IN
1979	324	15	a	a	DT
1979	324	16	shallow	shallow	JJ
1979	324	17	baking	baking	NN
1979	324	18	dish	dish	NN
1979	324	19	and	and	CC
1979	324	20	scatter	scatter	NN
1979	324	21	thinly	thinly	RB
1979	324	22	sliced	slice	VBD
1979	324	23	apples	apple	NNS
1979	324	24	around	around	IN
1979	324	25	pieces	piece	NNS
1979	324	26	.	.	.
1979	325	1	Cover	cover	NN
1979	325	2	and	and	CC
1979	325	3	heat	heat	NN
1979	325	4	until	until	IN
1979	325	5	hot	hot	JJ
1979	325	6	and	and	CC
1979	325	7	apples	apple	NNS
1979	325	8	are	be	VBP
1979	325	9	tender	tender	JJ
1979	325	10	.	.	.
1979	326	1	Stir	stir	VB
1979	326	2	in	in	IN
1979	326	3	a	a	DT
1979	326	4	little	little	JJ
1979	326	5	light	light	JJ
1979	326	6	or	or	CC
1979	326	7	heavy	heavy	JJ
1979	326	8	cream	cream	NN
1979	326	9	and	and	CC
1979	326	10	warm	warm	JJ
1979	326	11	to	to	TO
1979	326	12	serve	serve	VB
1979	326	13	.	.	.
1979	327	1	Chicken	Chicken	NNP
1979	327	2	Reuben	Reuben	NNP
1979	327	3	:	:	:
1979	327	4	Thinly	thinly	RB
1979	327	5	slice	slice	VB
1979	327	6	roasted	roasted	JJ
1979	327	7	chicken	chicken	NN
1979	327	8	.	.	.
1979	328	1	Pile	pile	NN
1979	328	2	on	on	IN
1979	328	3	sliced	sliced	JJ
1979	328	4	rye	rye	NN
1979	328	5	that	that	WDT
1979	328	6	's	be	VBZ
1979	328	7	been	be	VBN
1979	328	8	spread	spread	VBN
1979	328	9	with	with	IN
1979	328	10	Russian	russian	JJ
1979	328	11	dressing	dressing	NN
1979	328	12	.	.	.
1979	329	1	Top	top	JJ
1979	329	2	with	with	IN
1979	329	3	prepared	prepared	JJ
1979	329	4	sauerkraut	sauerkraut	NN
1979	329	5	,	,	,
1979	329	6	a	a	DT
1979	329	7	slice	slice	NN
1979	329	8	of	of	IN
1979	329	9	Swiss	swiss	JJ
1979	329	10	cheese	cheese	NN
1979	329	11	,	,	,
1979	329	12	and	and	CC
1979	329	13	another	another	DT
1979	329	14	slice	slice	NN
1979	329	15	of	of	IN
1979	329	16	rye	rye	NN
1979	329	17	.	.	.
1979	330	1	Grill	Grill	NNP
1979	330	2	or	or	CC
1979	330	3	pan	pan	NNP
1979	330	4	fry	fry	NNP
1979	330	5	sandwiches	sandwich	VBZ
1979	330	6	until	until	IN
1979	330	7	cheese	cheese	NN
1979	330	8	melts	melt	NNS
1979	330	9	.	.	.
1979	331	1	Chicken	Chicken	NNP
1979	331	2	Sesame	Sesame	NNP
1979	331	3	:	:	:
1979	331	4	Brush	Brush	NNP
1979	331	5	roasted	roast	VBD
1979	331	6	chicken	chicken	NN
1979	331	7	or	or	CC
1979	331	8	Cornish	cornish	JJ
1979	331	9	hens	hen	NNS
1979	331	10	with	with	IN
1979	331	11	bottled	bottled	JJ
1979	331	12	salad	salad	NN
1979	331	13	dressing	dressing	NN
1979	331	14	;	;	:
1979	331	15	sprinkle	sprinkle	VB
1979	331	16	surface	surface	NN
1979	331	17	with	with	IN
1979	331	18	sesame	sesame	NN
1979	331	19	seeds	seed	NNS
1979	331	20	and	and	CC
1979	331	21	heat	heat	NN
1979	331	22	as	as	IN
1979	331	23	directed	direct	VBN
1979	331	24	.	.	.
1979	332	1	Fabulous	Fabulous	NNP
1979	332	2	Fajitas	Fajitas	NNP
1979	332	3	:	:	:
1979	332	4	Slice	Slice	NNP
1979	332	5	roasted	roast	VBN
1979	332	6	chicken	chicken	NN
1979	332	7	into	into	IN
1979	332	8	strips	strip	NNS
1979	332	9	.	.	.
1979	333	1	Saute	saute	VB
1979	333	2	in	in	IN
1979	333	3	oil	oil	NN
1979	333	4	,	,	,
1979	333	5	adding	add	VBG
1979	333	6	lime	lime	NN
1979	333	7	juice	juice	NN
1979	333	8	,	,	,
1979	333	9	garlic	garlic	NN
1979	333	10	,	,	,
1979	333	11	and	and	CC
1979	333	12	ground	ground	NN
1979	333	13	cumin	cumin	NN
1979	333	14	to	to	TO
1979	333	15	taste	taste	VB
1979	333	16	.	.	.
1979	334	1	Roll	roll	VB
1979	334	2	up	up	RP
1979	334	3	in	in	IN
1979	334	4	warm	warm	JJ
1979	334	5	flour	flour	NN
1979	334	6	tortillas	tortilla	NNS
1979	334	7	and	and	CC
1979	334	8	top	top	NN
1979	334	9	with	with	IN
1979	334	10	chunks	chunk	NNS
1979	334	11	of	of	IN
1979	334	12	avocado	avocado	NNP
1979	334	13	,	,	,
1979	334	14	chopped	chop	VBD
1979	334	15	scallion	scallion	NN
1979	334	16	,	,	,
1979	334	17	and	and	CC
1979	334	18	cherry	cherry	NN
1979	334	19	tomatoes	tomato	NNS
1979	334	20	.	.	.
1979	335	1	Pasta	Pasta	NNP
1979	335	2	Pizazz	Pizazz	NNP
1979	335	3	:	:	:
1979	335	4	Saute	saute	JJ
1979	335	5	pieces	piece	NNS
1979	335	6	of	of	IN
1979	335	7	roasted	roasted	JJ
1979	335	8	or	or	CC
1979	335	9	breaded	bread	VBN
1979	335	10	chicken	chicken	NN
1979	335	11	with	with	IN
1979	335	12	sliced	sliced	JJ
1979	335	13	zucchini	zucchini	NNS
1979	335	14	,	,	,
1979	335	15	chopped	chop	VBD
1979	335	16	onion	onion	NN
1979	335	17	,	,	,
1979	335	18	sliced	slice	VBD
1979	335	19	mushrooms	mushroom	NNS
1979	335	20	,	,	,
1979	335	21	and	and	CC
1979	335	22	garlic	garlic	NNP
1979	335	23	.	.	.
1979	336	1	Add	add	VB
1979	336	2	a	a	DT
1979	336	3	dash	dash	NN
1979	336	4	of	of	IN
1979	336	5	heavy	heavy	JJ
1979	336	6	cream	cream	NN
1979	336	7	and	and	CC
1979	336	8	toss	toss	VBP
1979	336	9	with	with	IN
1979	336	10	hot	hot	JJ
1979	336	11	cooked	cooked	JJ
1979	336	12	spaghetti	spaghetti	NNS
1979	336	13	or	or	CC
1979	336	14	noodles	noodle	NNS
1979	336	15	.	.	.
1979	337	1	Power	Power	NNP
1979	337	2	Pita	Pita	NNP
1979	337	3	:	:	:
1979	337	4	Slice	Slice	NNP
1979	337	5	roasted	roast	VBN
1979	337	6	chicken	chicken	NN
1979	337	7	and	and	CC
1979	337	8	stuff	stuff	NN
1979	337	9	into	into	IN
1979	337	10	a	a	DT
1979	337	11	whole	whole	JJ
1979	337	12	wheat	wheat	NN
1979	337	13	pita	pita	NN
1979	337	14	bread	bread	NN
1979	337	15	.	.	.
1979	338	1	Top	top	NN
1979	338	2	with	with	IN
1979	338	3	shredded	shredded	JJ
1979	338	4	carrots	carrot	NNS
1979	338	5	,	,	,
1979	338	6	alfalfa	alfalfa	NN
1979	338	7	sprouts	sprout	NNS
1979	338	8	,	,	,
1979	338	9	red	red	JJ
1979	338	10	pepper	pepper	NN
1979	338	11	strips	strip	NNS
1979	338	12	and	and	CC
1979	338	13	a	a	DT
1979	338	14	tablespoon	tablespoon	NN
1979	338	15	of	of	IN
1979	338	16	dressing	dressing	NN
1979	338	17	made	make	VBN
1979	338	18	of	of	IN
1979	338	19	plain	plain	JJ
1979	338	20	yogurt	yogurt	NN
1979	338	21	seasoned	season	VBN
1979	338	22	with	with	IN
1979	338	23	lemon	lemon	NN
1979	338	24	juice	juice	NN
1979	338	25	,	,	,
1979	338	26	curry	curry	VB
1979	338	27	powder	powder	NN
1979	338	28	and	and	CC
1979	338	29	salt	salt	NN
1979	338	30	and	and	CC
1979	338	31	pepper	pepper	NN
1979	338	32	to	to	IN
1979	338	33	taste	taste	NN
1979	338	34	.	.	.
1979	339	1	Stir	Stir	NNP
1979	339	2	Fried	Fried	NNP
1979	339	3	Chicken	Chicken	NNP
1979	339	4	:	:	:
1979	339	5	Dice	Dice	NNP
1979	339	6	roasted	roast	VBD
1979	339	7	chicken	chicken	NN
1979	339	8	into	into	IN
1979	339	9	a	a	DT
1979	339	10	wok	wok	NNP
1979	339	11	or	or	CC
1979	339	12	skillet	skillet	JJ
1979	339	13	and	and	CC
1979	339	14	stir	stir	NNP
1979	339	15	-	-	HYPH
1979	339	16	fry	fry	NNP
1979	339	17	with	with	IN
1979	339	18	scallions	scallion	NNS
1979	339	19	,	,	,
1979	339	20	celery	celery	NN
1979	339	21	,	,	,
1979	339	22	mushrooms	mushroom	NNS
1979	339	23	,	,	,
1979	339	24	and	and	CC
1979	339	25	peas	pea	NNS
1979	339	26	.	.	.
1979	340	1	Add	add	VB
1979	340	2	cooked	cooked	JJ
1979	340	3	rice	rice	NN
1979	340	4	and	and	CC
1979	340	5	soy	soy	NN
1979	340	6	sauce	sauce	NN
1979	340	7	to	to	TO
1979	340	8	taste	taste	VB
1979	340	9	;	;	:
1979	340	10	toss	toss	VB
1979	340	11	well	well	RB
1979	340	12	.	.	.
1979	341	1	Super	Super	NNP
1979	341	2	Spud	Spud	NNP
1979	341	3	:	:	:
1979	341	4	Halve	Halve	NNP
1979	341	5	a	a	DT
1979	341	6	baked	baked	JJ
1979	341	7	potato	potato	NN
1979	341	8	and	and	CC
1979	341	9	top	top	NN
1979	341	10	with	with	IN
1979	341	11	shredded	shred	VBN
1979	341	12	roasted	roasted	JJ
1979	341	13	chicken	chicken	NN
1979	341	14	mixed	mix	VBN
1979	341	15	with	with	IN
1979	341	16	a	a	DT
1979	341	17	little	little	JJ
1979	341	18	mayonnaise	mayonnaise	NN
1979	341	19	.	.	.
1979	342	1	Pile	pile	VB
1979	342	2	on	on	IN
1979	342	3	shredded	shredded	JJ
1979	342	4	Swiss	swiss	JJ
1979	342	5	cheese	cheese	NN
1979	342	6	,	,	,
1979	342	7	bacon	bacon	NN
1979	342	8	bits	bit	NNS
1979	342	9	,	,	,
1979	342	10	and	and	CC
1979	342	11	chopped	chop	VBD
1979	342	12	chives	chive	NNS
1979	342	13	;	;	:
1979	342	14	bake	bake	NN
1979	342	15	or	or	CC
1979	342	16	microwave	microwave	VB
1979	342	17	until	until	IN
1979	342	18	cheese	cheese	NN
1979	342	19	melts	melt	NNS
1979	342	20	.	.	.
1979	343	1	Taco	Taco	NNP
1979	343	2	Perdue	Perdue	NNP
1979	343	3	:	:	:
1979	343	4	Cube	Cube	NNP
1979	343	5	roasted	roast	VBD
1979	343	6	chicken	chicken	NN
1979	343	7	and	and	CC
1979	343	8	serve	serve	VBP
1979	343	9	in	in	IN
1979	343	10	taco	taco	NNP
1979	343	11	shells	shell	NNS
1979	343	12	,	,	,
1979	343	13	topped	top	VBN
1979	343	14	with	with	IN
1979	343	15	shredded	shred	VBN
1979	343	16	lettuce	lettuce	NN
1979	343	17	,	,	,
1979	343	18	chopped	chop	VBN
1979	343	19	tomatoes	tomato	NNS
1979	343	20	,	,	,
1979	343	21	onion	onion	NN
1979	343	22	,	,	,
1979	343	23	shredded	shredded	JJ
1979	343	24	cheese	cheese	NN
1979	343	25	,	,	,
1979	343	26	and	and	CC
1979	343	27	taco	taco	NN
1979	343	28	sauce	sauce	NN
1979	343	29	.	.	.
1979	344	1	PHOTO	PHOTO	NNP
1979	344	2	:	:	:
1979	344	3	Harvest	Harvest	NNP
1979	344	4	fruit	fruit	NN
1979	344	5	adds	add	VBZ
1979	344	6	seasonal	seasonal	JJ
1979	344	7	flavor	flavor	NN
1979	344	8	to	to	IN
1979	344	9	chicken	chicken	NN
1979	344	10	-	-	HYPH
1979	344	11	3	3	CD
1979	344	12	Golden	Golden	NNP
1979	344	13	Nugget	Nugget	NNP
1979	344	14	Salad	Salad	NNP
1979	344	15	:	:	:
1979	344	16	Heat	heat	NN
1979	344	17	1	1	CD
1979	344	18	package	package	NN
1979	344	19	of	of	IN
1979	344	20	chicken	chicken	NN
1979	344	21	breast	breast	NN
1979	344	22	nuggets	nugget	NNS
1979	344	23	.	.	.
1979	345	1	Combine	combine	VB
1979	345	2	with	with	IN
1979	345	3	Romaine	Romaine	NNP
1979	345	4	lettuce	lettuce	NN
1979	345	5	,	,	,
1979	345	6	halved	halve	VBN
1979	345	7	cherry	cherry	NN
1979	345	8	tomatoes	tomato	NNS
1979	345	9	and	and	CC
1979	345	10	diced	dice	VBD
1979	345	11	avocado	avocado	NNP
1979	345	12	.	.	.
1979	346	1	Toss	toss	VB
1979	346	2	with	with	IN
1979	346	3	your	-PRON-	PRP$
1979	346	4	favorite	favorite	JJ
1979	346	5	dressing	dressing	NN
1979	346	6	.	.	.
1979	347	1	NUGGETS	NUGGETS	NNP
1979	347	2	OR	or	CC
1979	347	3	TENDERS	tender	NNS
1979	347	4	WITH	with	IN
1979	347	5	DIP	dip	NN
1979	347	6	Fully	fully	RB
1979	347	7	cooked	cook	VBN
1979	347	8	breaded	breaded	JJ
1979	347	9	chicken	chicken	NN
1979	347	10	breast	breast	NN
1979	347	11	nuggets	nugget	NNS
1979	347	12	(	(	-LRB-
1979	347	13	14	14	CD
1979	347	14	-	-	SYM
1979	347	15	18	18	CD
1979	347	16	per	per	IN
1979	347	17	package	package	NN
1979	347	18	)	)	-RRB-
1979	347	19	or	or	CC
1979	347	20	Tenders	tender	NNS
1979	347	21	(	(	-LRB-
1979	347	22	6	6	CD
1979	347	23	-	-	SYM
1979	347	24	8	8	CD
1979	347	25	per	per	IN
1979	347	26	package	package	NN
1979	347	27	)	)	-RRB-
1979	347	28	Following	follow	VBG
1979	347	29	package	package	NN
1979	347	30	directions	direction	NNS
1979	347	31	,	,	,
1979	347	32	warm	warm	JJ
1979	347	33	nuggets	nugget	NNS
1979	347	34	or	or	CC
1979	347	35	tenders	tender	NNS
1979	347	36	in	in	IN
1979	347	37	a	a	DT
1979	347	38	conventional	conventional	JJ
1979	347	39	oven	oven	NN
1979	347	40	or	or	CC
1979	347	41	,	,	,
1979	347	42	using	use	VBG
1979	347	43	package	package	NN
1979	347	44	tray	tray	NN
1979	347	45	,	,	,
1979	347	46	heat	heat	NN
1979	347	47	in	in	IN
1979	347	48	a	a	DT
1979	347	49	microwave	microwave	NN
1979	347	50	oven	oven	NN
1979	347	51	.	.	.
1979	348	1	Serve	serve	VB
1979	348	2	with	with	IN
1979	348	3	ketchup	ketchup	NN
1979	348	4	or	or	CC
1979	348	5	your	-PRON-	PRP$
1979	348	6	favorite	favorite	JJ
1979	348	7	mustard	mustard	NN
1979	348	8	.	.	.
1979	349	1	For	for	IN
1979	349	2	myself	-PRON-	PRP
1979	349	3	,	,	,
1979	349	4	I	-PRON-	PRP
1979	349	5	've	have	VB
1979	349	6	been	be	VBN
1979	349	7	trying	try	VBG
1979	349	8	some	some	DT
1979	349	9	of	of	IN
1979	349	10	the	the	DT
1979	349	11	more	more	RBR
1979	349	12	exotic	exotic	JJ
1979	349	13	mustards	mustard	NNS
1979	349	14	from	from	IN
1979	349	15	the	the	DT
1979	349	16	supermarket	supermarket	NN
1979	349	17	and	and	CC
1979	349	18	sometimes	sometimes	RB
1979	349	19	I	-PRON-	PRP
1979	349	20	put	put	VBD
1979	349	21	out	out	RP
1979	349	22	several	several	JJ
1979	349	23	kinds	kind	NNS
1979	349	24	in	in	IN
1979	349	25	pretty	pretty	JJ
1979	349	26	little	little	JJ
1979	349	27	dishes	dish	NNS
1979	349	28	that	that	WDT
1979	349	29	I	-PRON-	PRP
1979	349	30	'd	'd	MD
1979	349	31	otherwise	otherwise	RB
1979	349	32	use	use	VB
1979	349	33	for	for	IN
1979	349	34	nuts	nut	NNS
1979	349	35	.	.	.
1979	350	1	Instead	instead	RB
1979	350	2	of	of	IN
1979	350	3	a	a	DT
1979	350	4	wine	wine	NN
1979	350	5	or	or	CC
1979	350	6	cheese	cheese	NN
1979	350	7	tasting	tasting	NN
1979	350	8	,	,	,
1979	350	9	my	-PRON-	PRP$
1979	350	10	guests	guest	NNS
1979	350	11	end	end	VBP
1979	350	12	up	up	RP
1979	350	13	trying	try	VBG
1979	350	14	different	different	JJ
1979	350	15	mustards	mustard	NNS
1979	350	16	.	.	.
1979	351	1	PERDUE	PERDUE	NNP
1979	351	2	PLUS	PLUS	NNP
1979	351	3	FIVE	FIVE	NNP
1979	351	4	When	when	WRB
1979	351	5	was	be	VBD
1979	351	6	the	the	DT
1979	351	7	last	last	JJ
1979	351	8	time	time	NN
1979	351	9	you	-PRON-	PRP
1979	351	10	baked	bake	VBD
1979	351	11	a	a	DT
1979	351	12	pie	pie	NN
1979	351	13	from	from	IN
1979	351	14	scratch	scratch	NN
1979	351	15	?	?	.
1979	352	1	I	-PRON-	PRP
1979	352	2	'm	be	VBP
1979	352	3	asking	ask	VBG
1979	352	4	you	-PRON-	PRP
1979	352	5	this	this	DT
1979	352	6	question	question	NN
1979	352	7	because	because	IN
1979	352	8	I	-PRON-	PRP
1979	352	9	'm	be	VBP
1979	352	10	guessing	guess	VBG
1979	352	11	that	that	IN
1979	352	12	you	-PRON-	PRP
1979	352	13	're	be	VBP
1979	352	14	like	like	IN
1979	352	15	many	many	JJ
1979	352	16	other	other	JJ
1979	352	17	people	people	NNS
1979	352	18	who	who	WP
1979	352	19	've	have	VB
1979	352	20	told	tell	VBD
1979	352	21	me	-PRON-	PRP
1979	352	22	that	that	IN
1979	352	23	today	today	NN
1979	352	24	they	-PRON-	PRP
1979	352	25	'd	'd	MD
1979	352	26	never	never	RB
1979	352	27	have	have	VB
1979	352	28	time	time	NN
1979	352	29	to	to	TO
1979	352	30	bake	bake	VB
1979	352	31	a	a	DT
1979	352	32	pie	pie	NN
1979	352	33	from	from	IN
1979	352	34	scratch	scratch	NN
1979	352	35	.	.	.
1979	353	1	They	-PRON-	PRP
1979	353	2	might	may	MD
1979	353	3	have	have	VB
1979	353	4	once	once	RB
1979	353	5	,	,	,
1979	353	6	but	but	CC
1979	353	7	they	-PRON-	PRP
1979	353	8	do	do	VBP
1979	353	9	n't	not	RB
1979	353	10	have	have	VB
1979	353	11	the	the	DT
1979	353	12	time	time	NN
1979	353	13	any	any	DT
1979	353	14	more	more	RBR
1979	353	15	.	.	.
1979	354	1	In	in	IN
1979	354	2	the	the	DT
1979	354	3	last	last	JJ
1979	354	4	few	few	JJ
1979	354	5	years	year	NNS
1979	354	6	I	-PRON-	PRP
1979	354	7	've	have	VB
1979	354	8	asked	ask	VBN
1979	354	9	this	this	DT
1979	354	10	question	question	NN
1979	354	11	to	to	IN
1979	354	12	dozens	dozen	NNS
1979	354	13	and	and	CC
1979	354	14	dozens	dozen	NNS
1979	354	15	of	of	IN
1979	354	16	audiences	audience	NNS
1979	354	17	when	when	WRB
1979	354	18	giving	give	VBG
1979	354	19	talks	talk	NNS
1979	354	20	.	.	.
1979	355	1	Almost	almost	RB
1979	355	2	always	always	RB
1979	355	3	,	,	,
1979	355	4	I	-PRON-	PRP
1979	355	5	get	get	VBP
1979	355	6	the	the	DT
1979	355	7	same	same	JJ
1979	355	8	answer	answer	NN
1979	355	9	:	:	:
1979	355	10	that	that	IN
1979	355	11	people	people	NNS
1979	355	12	who	who	WP
1979	355	13	once	once	RB
1979	355	14	had	have	VBD
1979	355	15	had	have	VBN
1979	355	16	the	the	DT
1979	355	17	time	time	NN
1979	355	18	to	to	TO
1979	355	19	do	do	VB
1979	355	20	a	a	DT
1979	355	21	lot	lot	NN
1979	355	22	of	of	IN
1979	355	23	cooking	cooking	NN
1979	355	24	now	now	RB
1979	355	25	seldom	seldom	RB
1979	355	26	do	do	VBP
1979	355	27	.	.	.
1979	356	1	The	the	DT
1979	356	2	want	want	NN
1979	356	3	to	to	TO
1979	356	4	eat	eat	VB
1979	356	5	well	well	RB
1979	356	6	,	,	,
1979	356	7	they	-PRON-	PRP
1979	356	8	enjoy	enjoy	VBP
1979	356	9	cooking	cook	VBG
1979	356	10	,	,	,
1979	356	11	but	but	CC
1979	356	12	they	-PRON-	PRP
1979	356	13	just	just	RB
1979	356	14	ca	can	MD
1979	356	15	n't	not	RB
1979	356	16	find	find	VB
1979	356	17	the	the	DT
1979	356	18	time	time	NN
1979	356	19	.	.	.
1979	357	1	If	if	IN
1979	357	2	you	-PRON-	PRP
1979	357	3	were	be	VBD
1979	357	4	to	to	TO
1979	357	5	ask	ask	VB
1979	357	6	me	-PRON-	PRP
1979	357	7	that	that	DT
1979	357	8	question	question	NN
1979	357	9	,	,	,
1979	357	10	I	-PRON-	PRP
1979	357	11	'd	'd	MD
1979	357	12	have	have	VB
1979	357	13	to	to	TO
1979	357	14	answer	answer	VB
1979	357	15	that	that	IN
1979	357	16	I	-PRON-	PRP
1979	357	17	have	have	VBP
1979	357	18	n't	not	RB
1979	357	19	found	find	VBN
1979	357	20	time	time	NN
1979	357	21	to	to	TO
1979	357	22	bake	bake	VB
1979	357	23	a	a	DT
1979	357	24	pie	pie	NN
1979	357	25	from	from	IN
1979	357	26	scratch	scratch	NN
1979	357	27	in	in	IN
1979	357	28	years	year	NNS
1979	357	29	either	either	RB
1979	357	30	.	.	.
1979	358	1	Frank	Frank	NNP
1979	358	2	keeps	keep	VBZ
1979	358	3	me	-PRON-	PRP
1979	358	4	so	so	RB
1979	358	5	busy	busy	JJ
1979	358	6	that	that	IN
1979	358	7	sometimes	sometimes	RB
1979	358	8	I	-PRON-	PRP
1979	358	9	think	think	VBP
1979	358	10	that	that	IN
1979	358	11	I	-PRON-	PRP
1979	358	12	'm	be	VBP
1979	358	13	married	married	JJ
1979	358	14	to	to	IN
1979	358	15	a	a	DT
1979	358	16	whirlwind	whirlwind	NN
1979	358	17	.	.	.
1979	359	1	People	People	NNS
1979	359	2	joke	joke	VBP
1979	359	3	that	that	IN
1979	359	4	he	-PRON-	PRP
1979	359	5	's	be	VBZ
1979	359	6	the	the	DT
1979	359	7	only	only	JJ
1979	359	8	man	man	NN
1979	359	9	you	-PRON-	PRP
1979	359	10	'll	will	MD
1979	359	11	ever	ever	RB
1979	359	12	meet	meet	VB
1979	359	13	who	who	WP
1979	359	14	can	can	MD
1979	359	15	enter	enter	VB
1979	359	16	a	a	DT
1979	359	17	revolving	revolving	JJ
1979	359	18	door	door	NN
1979	359	19	in	in	IN
1979	359	20	the	the	DT
1979	359	21	compartment	compartment	NN
1979	359	22	behind	behind	IN
1979	359	23	you	-PRON-	PRP
1979	359	24	and	and	CC
1979	359	25	come	come	VB
1979	359	26	out	out	RP
1979	359	27	ahead	ahead	RB
1979	359	28	of	of	IN
1979	359	29	you	-PRON-	PRP
1979	359	30	.	.	.
1979	360	1	They	-PRON-	PRP
1979	360	2	also	also	RB
1979	360	3	joke	joke	VBP
1979	360	4	that	that	IN
1979	360	5	he	-PRON-	PRP
1979	360	6	does	do	VBZ
1979	360	7	n't	not	RB
1979	360	8	get	get	VB
1979	360	9	ulcers$but	ulcers$but	NNP
1979	360	10	he	-PRON-	PRP
1979	360	11	's	be	VBZ
1979	360	12	a	a	DT
1979	360	13	carrier	carrier	NN
1979	360	14	.	.	.
1979	361	1	Knowing	know	VBG
1979	361	2	quick	quick	JJ
1979	361	3	recipes	recipe	NNS
1979	361	4	has	have	VBZ
1979	361	5	become	become	VBN
1979	361	6	more	more	RBR
1979	361	7	important	important	JJ
1979	361	8	to	to	IN
1979	361	9	me	-PRON-	PRP
1979	361	10	than	than	IN
1979	361	11	ever	ever	RB
1979	361	12	,	,	,
1979	361	13	and	and	CC
1979	361	14	this	this	DT
1979	361	15	section	section	NN
1979	361	16	contains	contain	VBZ
1979	361	17	a	a	DT
1979	361	18	selection	selection	NN
1979	361	19	of	of	IN
1979	361	20	the	the	DT
1979	361	21	best	good	JJS
1979	361	22	.	.	.
1979	362	1	The	the	DT
1979	362	2	heating	heating	NN
1979	362	3	and	and	CC
1979	362	4	cooking	cooking	NN
1979	362	5	time	time	NN
1979	362	6	may	may	MD
1979	362	7	take	take	VB
1979	362	8	an	an	DT
1979	362	9	hour	hour	NN
1979	362	10	or	or	CC
1979	362	11	so	so	RB
1979	362	12	,	,	,
1979	362	13	but	but	CC
1979	362	14	your	-PRON-	PRP$
1979	362	15	part	part	NN
1979	362	16	in	in	IN
1979	362	17	the	the	DT
1979	362	18	kitchen	kitchen	NN
1979	362	19	should	should	MD
1979	362	20	be	be	VB
1979	362	21	no	no	DT
1979	362	22	more	more	JJR
1979	362	23	than	than	IN
1979	362	24	fifteen	fifteen	CD
1979	362	25	minutes	minute	NNS
1979	362	26	.	.	.
1979	363	1	In	in	IN
1979	363	2	this	this	DT
1979	363	3	section	section	NN
1979	363	4	,	,	,
1979	363	5	you	-PRON-	PRP
1979	363	6	'll	will	MD
1979	363	7	find	find	VB
1979	363	8	uncomplicated	uncomplicated	JJ
1979	363	9	recipes	recipe	NNS
1979	363	10	with	with	IN
1979	363	11	few	few	JJ
1979	363	12	steps	step	NNS
1979	363	13	,	,	,
1979	363	14	and	and	CC
1979	363	15	none	none	NN
1979	363	16	of	of	IN
1979	363	17	the	the	DT
1979	363	18	recipes	recipe	NNS
1979	363	19	have	have	VBP
1979	363	20	more	more	JJR
1979	363	21	than	than	IN
1979	363	22	five	five	CD
1979	363	23	ingredients	ingredient	NNS
1979	363	24	in	in	IN
1979	363	25	addition	addition	NN
1979	363	26	to	to	IN
1979	363	27	chicken	chicken	NN
1979	363	28	,	,	,
1979	363	29	salt	salt	NN
1979	363	30	,	,	,
1979	363	31	pepper	pepper	NN
1979	363	32	and	and	CC
1979	363	33	water	water	NN
1979	363	34	.	.	.
1979	364	1	If	if	IN
1979	364	2	like	like	IN
1979	364	3	me	-PRON-	PRP
1979	364	4	,	,	,
1979	364	5	you	-PRON-	PRP
1979	364	6	also	also	RB
1979	364	7	are	be	VBP
1979	364	8	looking	look	VBG
1979	364	9	for	for	IN
1979	364	10	ways	way	NNS
1979	364	11	to	to	TO
1979	364	12	prepare	prepare	VB
1979	364	13	meals	meal	NNS
1979	364	14	that	that	WDT
1979	364	15	taste	taste	VBP
1979	364	16	good	good	JJ
1979	364	17	,	,	,
1979	364	18	look	look	VB
1979	364	19	good	good	JJ
1979	364	20	,	,	,
1979	364	21	give	give	VB
1979	364	22	you	-PRON-	PRP
1979	364	23	more	more	JJR
1979	364	24	satisfaction	satisfaction	NN
1979	364	25	than	than	IN
1979	364	26	microwaving	microwave	VBG
1979	364	27	a	a	DT
1979	364	28	store	store	NN
1979	364	29	bought	buy	VBN
1979	364	30	frozen	frozen	JJ
1979	364	31	dinner	dinner	NN
1979	364	32	,	,	,
1979	364	33	but	but	CC
1979	364	34	do	do	VBP
1979	364	35	n't	not	RB
1979	364	36	require	require	VB
1979	364	37	a	a	DT
1979	364	38	long	long	JJ
1979	364	39	time	time	NN
1979	364	40	in	in	IN
1979	364	41	the	the	DT
1979	364	42	kitchen	kitchen	NN
1979	364	43	,	,	,
1979	364	44	this	this	DT
1979	364	45	section	section	NN
1979	364	46	is	be	VBZ
1979	364	47	for	for	IN
1979	364	48	you	-PRON-	PRP
1979	364	49	.	.	.
1979	365	1	BAKED	BAKED	NNP
1979	365	2	ONION	onion	NN
1979	365	3	CHICKEN	CHICKEN	NNS
1979	365	4	Serves	serve	VBZ
1979	365	5	4	4	CD
1979	365	6	Recipes	Recipes	NNPS
1979	365	7	do	do	VBP
1979	365	8	n't	not	RB
1979	365	9	get	get	VB
1979	365	10	much	much	RB
1979	365	11	easier	easy	JJR
1979	365	12	on	on	IN
1979	365	13	the	the	DT
1979	365	14	cook	cook	NN
1979	365	15	than	than	IN
1979	365	16	this	this	DT
1979	365	17	.	.	.
1979	366	1	Anne	Anne	NNP
1979	366	2	Nesbit	Nesbit	NNP
1979	366	3	developed	develop	VBD
1979	366	4	it	-PRON-	PRP
1979	366	5	for	for	IN
1979	366	6	Perdue	Perdue	NNP
1979	366	7	Farms	Farms	NNP
1979	366	8	.	.	.
1979	367	1	One	one	CD
1979	367	2	of	of	IN
1979	367	3	her	-PRON-	PRP$
1979	367	4	jobs	job	NNS
1979	367	5	as	as	IN
1979	367	6	a	a	DT
1979	367	7	Perdue	Perdue	NNP
1979	367	8	home	home	NN
1979	367	9	economist	economist	NN
1979	367	10	was	be	VBD
1979	367	11	to	to	TO
1979	367	12	translate	translate	VB
1979	367	13	some	some	DT
1979	367	14	of	of	IN
1979	367	15	the	the	DT
1979	367	16	world	world	NN
1979	367	17	's	's	POS
1979	367	18	most	most	RBS
1979	367	19	successful	successful	JJ
1979	367	20	recipes	recipe	NNS
1979	367	21	into	into	IN
1979	367	22	ones	one	NNS
1979	367	23	that	that	WDT
1979	367	24	were	be	VBD
1979	367	25	both	both	DT
1979	367	26	easy	easy	JJ
1979	367	27	to	to	TO
1979	367	28	assemble	assemble	VB
1979	367	29	and	and	CC
1979	367	30	quick	quick	JJ
1979	367	31	to	to	TO
1979	367	32	prepare	prepare	VB
1979	367	33	.	.	.
1979	368	1	"	"	``
1979	368	2	I	-PRON-	PRP
1979	368	3	'm	be	VBP
1979	368	4	an	an	DT
1979	368	5	admirer	admirer	NN
1979	368	6	of	of	IN
1979	368	7	simple	simple	JJ
1979	368	8	recipes	recipe	NNS
1979	368	9	,	,	,
1979	368	10	"	"	''
1979	368	11	says	say	VBZ
1979	368	12	Anne	Anne	NNP
1979	368	13	.	.	.
1979	369	1	"	"	``
1979	369	2	My	-PRON-	PRP$
1979	369	3	heart	heart	NN
1979	369	4	was	be	VBD
1979	369	5	in	in	IN
1979	369	6	this	this	DT
1979	369	7	work	work	NN
1979	369	8	because	because	IN
1979	369	9	I	-PRON-	PRP
1979	369	10	believed	believe	VBD
1979	369	11	in	in	IN
1979	369	12	it	-PRON-	PRP
1979	369	13	.	.	.
1979	370	1	People	People	NNS
1979	370	2	want	want	VBP
1979	370	3	food	food	NN
1979	370	4	that	that	WDT
1979	370	5	looks	look	VBZ
1979	370	6	good	good	JJ
1979	370	7	and	and	CC
1979	370	8	tastes	taste	VBZ
1979	370	9	good	good	JJ
1979	370	10	,	,	,
1979	370	11	but	but	CC
1979	370	12	they	-PRON-	PRP
1979	370	13	do	do	VBP
1979	370	14	n't	not	RB
1979	370	15	have	have	VB
1979	370	16	time	time	NN
1979	370	17	to	to	TO
1979	370	18	put	put	VB
1979	370	19	a	a	DT
1979	370	20	lot	lot	NN
1979	370	21	of	of	IN
1979	370	22	work	work	NN
1979	370	23	into	into	IN
1979	370	24	getting	get	VBG
1979	370	25	there	there	RB
1979	370	26	.	.	.
1979	370	27	"	"	''
1979	371	1	I	-PRON-	PRP
1979	371	2	've	have	VB
1979	371	3	never	never	RB
1979	371	4	met	meet	VBN
1979	371	5	Anne	Anne	NNP
1979	371	6	,	,	,
1979	371	7	except	except	IN
1979	371	8	over	over	IN
1979	371	9	the	the	DT
1979	371	10	phone	phone	NN
1979	371	11	,	,	,
1979	371	12	but	but	CC
1979	371	13	from	from	IN
1979	371	14	this	this	DT
1979	371	15	comment	comment	NN
1979	371	16	,	,	,
1979	371	17	I	-PRON-	PRP
1979	371	18	know	know	VBP
1979	371	19	I	-PRON-	PRP
1979	371	20	would	would	MD
1979	371	21	like	like	VB
1979	371	22	her	-PRON-	PRP
1979	371	23	.	.	.
1979	372	1	The	the	DT
1979	372	2	recipe	recipe	NN
1979	372	3	is	be	VBZ
1979	372	4	n't	not	RB
1979	372	5	fancy	fancy	JJ
1979	372	6	,	,	,
1979	372	7	and	and	CC
1979	372	8	it	-PRON-	PRP
1979	372	9	may	may	MD
1979	372	10	be	be	VB
1979	372	11	old	old	JJ
1979	372	12	-	-	HYPH
1979	372	13	fashioned	fashioned	JJ
1979	372	14	,	,	,
1979	372	15	but	but	CC
1979	372	16	it	-PRON-	PRP
1979	372	17	's	be	VBZ
1979	372	18	a	a	DT
1979	372	19	treasure	treasure	NN
1979	372	20	when	when	WRB
1979	372	21	you	-PRON-	PRP
1979	372	22	're	be	VBP
1979	372	23	in	in	IN
1979	372	24	a	a	DT
1979	372	25	hurry	hurry	NN
1979	372	26	.	.	.
1979	373	1	1	1	CD
1979	373	2	chicken	chicken	NN
1979	373	3	,	,	,
1979	373	4	cut	cut	VBN
1979	373	5	in	in	IN
1979	373	6	serving	serve	VBG
1979	373	7	pieces	piece	NNS
1979	373	8	dehydrated	dehydrate	VBD
1979	373	9	onion	onion	NN
1979	373	10	soup	soup	NN
1979	373	11	mix	mix	NN
1979	373	12	Preheat	Preheat	NNP
1979	373	13	oven	oven	VBD
1979	373	14	to	to	IN
1979	373	15	350oF.	350of.	CD
1979	374	1	Roll	roll	NN
1979	374	2	chicken	chicken	NN
1979	374	3	in	in	IN
1979	374	4	dry	dry	JJ
1979	374	5	soup	soup	NN
1979	374	6	mix	mix	NN
1979	374	7	,	,	,
1979	374	8	using	use	VBG
1979	374	9	about	about	IN
1979	374	10	as	as	RB
1979	374	11	much	much	JJ
1979	374	12	mix	mix	NN
1979	374	13	as	as	IN
1979	374	14	you	-PRON-	PRP
1979	374	15	would	would	MD
1979	374	16	salt	salt	VB
1979	374	17	.	.	.
1979	375	1	Place	place	NN
1979	375	2	chicken	chicken	NN
1979	375	3	in	in	IN
1979	375	4	a	a	DT
1979	375	5	single	single	JJ
1979	375	6	layer	layer	NN
1979	375	7	,	,	,
1979	375	8	skin	skin	NN
1979	375	9	side	side	NN
1979	375	10	up	up	RP
1979	375	11	,	,	,
1979	375	12	on	on	IN
1979	375	13	baking	baking	NN
1979	375	14	sheet	sheet	NN
1979	375	15	.	.	.
1979	376	1	Bake	Bake	NNP
1979	376	2	,	,	,
1979	376	3	uncovered	uncover	VBD
1979	376	4	for	for	IN
1979	376	5	55	55	CD
1979	376	6	to	to	TO
1979	376	7	65	65	CD
1979	376	8	minutes	minute	NNS
1979	376	9	until	until	IN
1979	376	10	cooked	cook	VBN
1979	376	11	through	through	RB
1979	376	12	.	.	.
1979	377	1	BASIC	BASIC	NNP
1979	377	2	FRIED	FRIED	NNP
1979	377	3	CHICKENServes	chickenserve	VBZ
1979	377	4	4	4	CD
1979	377	5	This	this	DT
1979	377	6	is	be	VBZ
1979	377	7	fried	fry	VBN
1979	377	8	chicken	chicken	NN
1979	377	9	in	in	IN
1979	377	10	its	-PRON-	PRP$
1979	377	11	simplest	simple	JJS
1979	377	12	form	form	NN
1979	377	13	.	.	.
1979	378	1	It	-PRON-	PRP
1979	378	2	's	be	VBZ
1979	378	3	good	good	JJ
1979	378	4	enough	enough	RB
1979	378	5	so	so	IN
1979	378	6	that	that	IN
1979	378	7	the	the	DT
1979	378	8	last	last	JJ
1979	378	9	time	time	NN
1979	378	10	I	-PRON-	PRP
1979	378	11	made	make	VBD
1979	378	12	it	-PRON-	PRP
1979	378	13	,	,	,
1979	378	14	the	the	DT
1979	378	15	grandchildren	grandchild	NNS
1979	378	16	were	be	VBD
1979	378	17	making	make	VBG
1979	378	18	off	off	RP
1979	378	19	with	with	IN
1979	378	20	pieces	piece	NNS
1979	378	21	almost	almost	RB
1979	378	22	as	as	RB
1979	378	23	fast	fast	RB
1979	378	24	as	as	IN
1979	378	25	I	-PRON-	PRP
1979	378	26	could	could	MD
1979	378	27	cook	cook	VB
1979	378	28	them	-PRON-	PRP
1979	378	29	.	.	.
1979	379	1	Frank	Frank	NNP
1979	379	2	's	's	POS
1979	379	3	daughter	daughter	NN
1979	379	4	Anne	Anne	NNP
1979	379	5	Oliviero	Oliviero	NNP
1979	379	6	particularly	particularly	RB
1979	379	7	recommends	recommend	VBZ
1979	379	8	basic	basic	JJ
1979	379	9	fried	fry	VBN
1979	379	10	chicken	chicken	NN
1979	379	11	served	serve	VBD
1979	379	12	cold	cold	JJ
1979	379	13	the	the	DT
1979	379	14	next	next	JJ
1979	379	15	day	day	NN
1979	379	16	for	for	IN
1979	379	17	picnics	picnic	NNS
1979	379	18	.	.	.
1979	380	1	She	-PRON-	PRP
1979	380	2	and	and	CC
1979	380	3	her	-PRON-	PRP$
1979	380	4	family	family	NN
1979	380	5	love	love	NN
1979	380	6	to	to	TO
1979	380	7	explore	explore	VB
1979	380	8	some	some	DT
1979	380	9	of	of	IN
1979	380	10	the	the	DT
1979	380	11	islands	island	NNS
1979	380	12	off	off	IN
1979	380	13	the	the	DT
1979	380	14	coast	coast	NN
1979	380	15	of	of	IN
1979	380	16	Maine	Maine	NNP
1979	380	17	,	,	,
1979	380	18	where	where	WRB
1979	380	19	they	-PRON-	PRP
1979	380	20	live	live	VBP
1979	380	21	,	,	,
1979	380	22	and	and	CC
1979	380	23	cold	cold	JJ
1979	380	24	fried	fry	VBN
1979	380	25	chicken	chicken	NN
1979	380	26	is	be	VBZ
1979	380	27	just	just	RB
1979	380	28	about	about	RB
1979	380	29	always	always	RB
1979	380	30	on	on	IN
1979	380	31	the	the	DT
1979	380	32	menu	menu	NN
1979	380	33	.	.	.
1979	381	1	1/3	1/3	CD
1979	381	2	cup	cup	NN
1979	381	3	flour	flour	NN
1979	381	4	1	1	CD
1979	381	5	teaspoon	teaspoon	NN
1979	381	6	salt	salt	NN
1979	381	7	or	or	CC
1979	381	8	to	to	TO
1979	381	9	taste	taste	VB
1979	381	10	1/4	1/4	CD
1979	381	11	teaspoon	teaspoon	NN
1979	381	12	ground	ground	NN
1979	381	13	pepper	pepper	NN
1979	381	14	or	or	CC
1979	381	15	to	to	TO
1979	381	16	taste	taste	VB
1979	381	17	1	1	CD
1979	381	18	chicken	chicken	NN
1979	381	19	cut	cut	VBN
1979	381	20	in	in	IN
1979	381	21	serving	serve	VBG
1979	381	22	pieces	piece	NNS
1979	381	23	1/2	1/2	CD
1979	381	24	cup	cup	NN
1979	381	25	vegetable	vegetable	NN
1979	381	26	shortening	shortening	NN
1979	381	27	In	in	IN
1979	381	28	a	a	DT
1979	381	29	large	large	JJ
1979	381	30	plastic	plastic	JJ
1979	381	31	bag	bag	NN
1979	381	32	combine	combine	VBP
1979	381	33	flour	flour	NN
1979	381	34	with	with	IN
1979	381	35	salt	salt	NN
1979	381	36	and	and	CC
1979	381	37	pepper	pepper	NN
1979	381	38	.	.	.
1979	382	1	Shake	shake	VB
1979	382	2	chicken	chicken	NN
1979	382	3	in	in	IN
1979	382	4	bag	bag	NN
1979	382	5	with	with	IN
1979	382	6	mixture	mixture	NN
1979	382	7	.	.	.
1979	383	1	In	in	IN
1979	383	2	a	a	DT
1979	383	3	large	large	JJ
1979	383	4	,	,	,
1979	383	5	deep	deep	JJ
1979	383	6	skillet	skillet	NN
1979	383	7	over	over	IN
1979	383	8	medium	medium	NNP
1979	383	9	heat	heat	NNP
1979	383	10	,	,	,
1979	383	11	melt	melt	NNP
1979	383	12	shortening	shortening	NN
1979	383	13	.	.	.
1979	384	1	Cook	cook	NN
1979	384	2	chicken	chicken	NN
1979	384	3	uncovered	uncover	VBD
1979	384	4	,	,	,
1979	384	5	heat	heat	NN
1979	384	6	for	for	IN
1979	384	7	20	20	CD
1979	384	8	to	to	TO
1979	384	9	30	30	CD
1979	384	10	minutes	minute	NNS
1979	384	11	on	on	IN
1979	384	12	each	each	DT
1979	384	13	side	side	NN
1979	384	14	or	or	CC
1979	384	15	until	until	IN
1979	384	16	cooked	cook	VBN
1979	384	17	through	through	RB
1979	384	18	.	.	.
1979	385	1	OVEN	OVEN	NNP
1979	385	2	-	-	HYPH
1979	385	3	FRIED	FRIED	NNP
1979	385	4	CHICKEN	CHICKEN	NNS
1979	385	5	,	,	,
1979	385	6	SOUTHWESTERN	SOUTHWESTERN	NNP
1979	385	7	STYLE	STYLE	NNP
1979	385	8	Any	any	DT
1979	385	9	basic	basic	JJ
1979	385	10	fried	fry	VBN
1979	385	11	chicken	chicken	NN
1979	385	12	recipe	recipe	NN
1979	385	13	may	may	MD
1979	385	14	be	be	VB
1979	385	15	adapted	adapt	VBN
1979	385	16	for	for	IN
1979	385	17	oven	oven	JJ
1979	385	18	frying	frying	NN
1979	385	19	.	.	.
1979	386	1	It	-PRON-	PRP
1979	386	2	is	be	VBZ
1979	386	3	a	a	DT
1979	386	4	useful	useful	JJ
1979	386	5	technique	technique	NN
1979	386	6	when	when	WRB
1979	386	7	cooking	cook	VBG
1979	386	8	larger	large	JJR
1979	386	9	quantities	quantity	NNS
1979	386	10	of	of	IN
1979	386	11	chicken	chicken	NN
1979	386	12	and	and	CC
1979	386	13	is	be	VBZ
1979	386	14	less	less	RBR
1979	386	15	messy	messy	JJ
1979	386	16	than	than	IN
1979	386	17	stovetop	stovetop	JJ
1979	386	18	frying	frying	NN
1979	386	19	.	.	.
1979	387	1	(	(	-LRB-
1979	387	2	Especially	especially	RB
1979	387	3	if	if	IN
1979	387	4	you	-PRON-	PRP
1979	387	5	have	have	VBP
1979	387	6	a	a	DT
1979	387	7	self	self	NN
1979	387	8	-	-	HYPH
1979	387	9	cleaning	cleaning	NN
1979	387	10	oven	oven	NN
1979	387	11	.	.	.
1979	387	12	)	)	-RRB-
1979	388	1	Simply	simply	RB
1979	388	2	follow	follow	VB
1979	388	3	the	the	DT
1979	388	4	basic	basic	JJ
1979	388	5	cooking	cooking	NN
1979	388	6	instructions	instruction	NNS
1979	388	7	as	as	IN
1979	388	8	given	give	VBN
1979	388	9	in	in	IN
1979	388	10	the	the	DT
1979	388	11	Southwestern	Southwestern	NNP
1979	388	12	version	version	NN
1979	388	13	below	below	RB
1979	388	14	.	.	.
1979	389	1	1	1	CD
1979	389	2	chicken	chicken	NN
1979	389	3	,	,	,
1979	389	4	cut	cut	VBN
1979	389	5	in	in	IN
1979	389	6	serving	serve	VBG
1979	389	7	pieces	piece	NNS
1979	389	8	1	1	CD
1979	389	9	cup	cup	NN
1979	389	10	buttermilk	buttermilk	NN
1979	389	11	3/4	3/4	CD
1979	389	12	teaspoon	teaspoon	NN
1979	389	13	Tabasco	Tabasco	NNP
1979	389	14	,	,	,
1979	389	15	optional	optional	JJ
1979	389	16	Vegetable	vegetable	NN
1979	389	17	oil	oil	NN
1979	389	18	for	for	IN
1979	389	19	frying	fry	VBG
1979	389	20	1/2	1/2	CD
1979	389	21	cup	cup	NN
1979	389	22	flour	flour	NN
1979	389	23	1/2	1/2	CD
1979	389	24	cup	cup	NN
1979	389	25	corn	corn	NN
1979	389	26	meal	meal	NN
1979	389	27	1	1	CD
1979	389	28	teaspoon	teaspoon	NN
1979	389	29	salt	salt	NN
1979	389	30	3/4	3/4	CD
1979	389	31	teaspoon	teaspoon	NN
1979	389	32	chili	chili	NN
1979	389	33	powder	powder	NN
1979	389	34	1/4	1/4	CD
1979	389	35	teaspoon	teaspoon	NN
1979	389	36	ground	ground	NN
1979	389	37	pepper	pepper	NN
1979	389	38	Place	Place	NNP
1979	389	39	chicken	chicken	NN
1979	389	40	in	in	IN
1979	389	41	a	a	DT
1979	389	42	large	large	JJ
1979	389	43	bowl	bowl	NN
1979	389	44	.	.	.
1979	390	1	Sprinkle	sprinkle	VB
1979	390	2	with	with	IN
1979	390	3	Tabasco	Tabasco	NNP
1979	390	4	.	.	.
1979	391	1	Pour	pour	NN
1979	391	2	buttermilk	buttermilk	NN
1979	391	3	over	over	IN
1979	391	4	all	all	DT
1979	391	5	and	and	CC
1979	391	6	allow	allow	VB
1979	391	7	to	to	TO
1979	391	8	marinate	marinate	NNP
1979	391	9	for	for	IN
1979	391	10	10	10	CD
1979	391	11	to	to	TO
1979	391	12	15	15	CD
1979	391	13	minutes	minute	NNS
1979	391	14	.	.	.
1979	392	1	Preheat	preheat	NN
1979	392	2	oven	oven	VBD
1979	392	3	to	to	IN
1979	392	4	425oF.	425of.	CD
1979	393	1	Place	place	NN
1979	393	2	1/2	1/2	CD
1979	393	3	inch	inch	NN
1979	393	4	of	of	IN
1979	393	5	oil	oil	NN
1979	393	6	in	in	IN
1979	393	7	the	the	DT
1979	393	8	bottom	bottom	NN
1979	393	9	of	of	IN
1979	393	10	a	a	DT
1979	393	11	heavy	heavy	JJ
1979	393	12	baking	baking	NN
1979	393	13	pan	pan	NN
1979	393	14	large	large	JJ
1979	393	15	enough	enough	RB
1979	393	16	to	to	TO
1979	393	17	hold	hold	VB
1979	393	18	chicken	chicken	NN
1979	393	19	without	without	IN
1979	393	20	crowding	crowd	VBG
1979	393	21	.	.	.
1979	394	1	Place	place	NN
1979	394	2	pan	pan	NN
1979	394	3	in	in	IN
1979	394	4	oven	oven	NNP
1979	394	5	to	to	TO
1979	394	6	heat	heat	VB
1979	394	7	for	for	IN
1979	394	8	10	10	CD
1979	394	9	minutes	minute	NNS
1979	394	10	.	.	.
1979	395	1	In	in	IN
1979	395	2	a	a	DT
1979	395	3	plastic	plastic	JJ
1979	395	4	bag	bag	NN
1979	395	5	combine	combine	NN
1979	395	6	remaining	remain	VBG
1979	395	7	ingredients	ingredient	NNS
1979	395	8	.	.	.
1979	396	1	Shake	shake	VB
1979	396	2	chicken	chicken	NN
1979	396	3	in	in	IN
1979	396	4	seasoned	season	VBN
1979	396	5	flour	flour	NN
1979	396	6	.	.	.
1979	397	1	Remove	remove	VB
1979	397	2	pieces	piece	NNS
1979	397	3	one	one	CD
1979	397	4	at	at	IN
1979	397	5	a	a	DT
1979	397	6	time	time	NN
1979	397	7	and	and	CC
1979	397	8	quickly	quickly	RB
1979	397	9	slip	slip	VB
1979	397	10	into	into	IN
1979	397	11	hot	hot	JJ
1979	397	12	oil	oil	NN
1979	397	13	.	.	.
1979	398	1	Place	place	NN
1979	398	2	in	in	IN
1979	398	3	oven	oven	NNP
1979	398	4	and	and	CC
1979	398	5	bake	bake	VB
1979	398	6	for	for	IN
1979	398	7	20	20	CD
1979	398	8	minutes	minute	NNS
1979	398	9	.	.	.
1979	399	1	Turn	turn	VB
1979	399	2	and	and	CC
1979	399	3	bake	bake	VB
1979	399	4	for	for	IN
1979	399	5	10	10	CD
1979	399	6	to	to	TO
1979	399	7	15	15	CD
1979	399	8	minutes	minute	NNS
1979	399	9	longer	long	RBR
1979	399	10	or	or	CC
1979	399	11	until	until	IN
1979	399	12	chicken	chicken	NN
1979	399	13	is	be	VBZ
1979	399	14	cooked	cook	VBN
1979	399	15	through	through	RB
1979	399	16	.	.	.
1979	400	1	Drain	drain	NN
1979	400	2	chicken	chicken	NN
1979	400	3	on	on	IN
1979	400	4	crumpled	crumple	VBN
1979	400	5	paper	paper	NN
1979	400	6	towels	towel	NNS
1979	400	7	.	.	.
1979	401	1	BASIC	BASIC	NNP
1979	401	2	ROAST	ROAST	NNP
1979	401	3	CHICKENServes	chickenserve	VBZ
1979	401	4	4	4	CD
1979	401	5	Sometimes	sometimes	RB
1979	401	6	there	there	EX
1979	401	7	is	be	VBZ
1979	401	8	nothing	nothing	NN
1979	401	9	else	else	RB
1979	401	10	that	that	WDT
1979	401	11	will	will	MD
1979	401	12	fill	fill	VB
1979	401	13	the	the	DT
1979	401	14	bill	bill	NN
1979	401	15	like	like	IN
1979	401	16	roasted	roasted	JJ
1979	401	17	chicken	chicken	NN
1979	401	18	.	.	.
1979	402	1	Here	here	RB
1979	402	2	's	be	VBZ
1979	402	3	the	the	DT
1979	402	4	easiest	easy	JJS
1979	402	5	way	way	NN
1979	402	6	to	to	TO
1979	402	7	do	do	VB
1979	402	8	it	-PRON-	PRP
1979	402	9	.	.	.
1979	403	1	You	-PRON-	PRP
1979	403	2	can	can	MD
1979	403	3	brush	brush	VB
1979	403	4	the	the	DT
1979	403	5	surface	surface	NN
1979	403	6	with	with	IN
1979	403	7	melted	melted	JJ
1979	403	8	butter	butter	NN
1979	403	9	,	,	,
1979	403	10	margarine	margarine	NN
1979	403	11	or	or	CC
1979	403	12	oil	oil	NN
1979	403	13	,	,	,
1979	403	14	but	but	CC
1979	403	15	it	-PRON-	PRP
1979	403	16	is	be	VBZ
1979	403	17	n't	not	RB
1979	403	18	really	really	RB
1979	403	19	necessary	necessary	JJ
1979	403	20	.	.	.
1979	404	1	1	1	LS
1979	404	2	whole	whole	JJ
1979	404	3	chicken	chicken	NN
1979	404	4	1	1	CD
1979	404	5	teaspoon	teaspoon	NN
1979	404	6	salt	salt	NN
1979	404	7	or	or	CC
1979	404	8	to	to	TO
1979	404	9	taste	taste	VB
1979	404	10	1	1	CD
1979	404	11	package	package	NN
1979	404	12	(	(	-LRB-
1979	404	13	7	7	CD
1979	404	14	-	-	SYM
1979	404	15	1/2-ounces	1/2-ounces	CD
1979	404	16	)	)	-RRB-
1979	404	17	stuffing	stuff	VBG
1979	404	18	mix	mix	NN
1979	404	19	,	,	,
1979	404	20	prepared	prepare	VBD
1979	404	21	as	as	IN
1979	404	22	directed	direct	VBN
1979	404	23	on	on	IN
1979	404	24	package	package	NN
1979	404	25	Sprinkle	sprinkle	JJ
1979	404	26	cavity	cavity	NN
1979	404	27	of	of	IN
1979	404	28	chicken	chicken	NN
1979	404	29	with	with	IN
1979	404	30	salt	salt	NN
1979	404	31	.	.	.
1979	405	1	Stuff	stuff	NN
1979	405	2	with	with	IN
1979	405	3	favorite	favorite	JJ
1979	405	4	prepared	prepared	JJ
1979	405	5	stuffing	stuffing	NN
1979	405	6	.	.	.
1979	406	1	Or	or	CC
1979	406	2	skip	skip	VB
1979	406	3	stuffing	stuff	VBG
1979	406	4	if	if	IN
1979	406	5	you	-PRON-	PRP
1979	406	6	're	be	VBP
1979	406	7	really	really	RB
1979	406	8	in	in	IN
1979	406	9	a	a	DT
1979	406	10	hurry	hurry	NN
1979	406	11	.	.	.
1979	407	1	Place	place	NN
1979	407	2	chicken	chicken	NN
1979	407	3	in	in	IN
1979	407	4	baking	baking	NNP
1979	407	5	pan	pan	NNP
1979	407	6	(	(	-LRB-
1979	407	7	no	no	DT
1979	407	8	rack	rack	NN
1979	407	9	needed	need	VBN
1979	407	10	)	)	-RRB-
1979	407	11	.	.	.
1979	408	1	ROASTING	roasting	NN
1979	408	2	CHART	CHART	NNPS
1979	408	3	Approximate	Approximate	NNP
1979	408	4	Additional	additional	JJ
1979	408	5	Cooking	Cooking	NNP
1979	408	6	Cooking	Cooking	NNP
1979	408	7	Time	Time	NNP
1979	408	8	Amount	Amount	NNP
1979	408	9	of	of	IN
1979	408	10	Time	Time	NNP
1979	408	11	if	if	IN
1979	408	12	Stuffed	Stuffed	NNP
1979	408	13	time	time	NN
1979	408	14	at	at	IN
1979	408	15	350F	350f	CD
1979	408	16	Stuffing	stuff	VBG
1979	408	17	if	if	IN
1979	408	18	Stuffed	Stuffed	NNP
1979	408	19	Broiler	Broiler	NNP
1979	408	20	/	/	SYM
1979	408	21	Fryer	Fryer	NNP
1979	408	22	1	1	CD
1979	408	23	-	-	SYM
1979	408	24	1/4	1/4	CD
1979	408	25	to	to	IN
1979	408	26	2	2	CD
1979	408	27	hours	hour	NNS
1979	408	28	1	1	CD
1979	408	29	-	-	SYM
1979	408	30	1/2	1/2	CD
1979	408	31	to	to	IN
1979	408	32	2	2	CD
1979	408	33	cups	cup	NNS
1979	408	34	15	15	CD
1979	408	35	to	to	TO
1979	408	36	20	20	CD
1979	408	37	minutes	minute	NNS
1979	408	38	(	(	-LRB-
1979	408	39	2	2	CD
1979	408	40	-	-	SYM
1979	408	41	1/2	1/2	CD
1979	408	42	to	to	IN
1979	408	43	4	4	CD
1979	408	44	pounds	pound	NNS
1979	408	45	)	)	-RRB-
1979	408	46	Oven	Oven	NNP
1979	408	47	Stuffer	Stuffer	NNP
1979	408	48	Roaster	Roaster	NNP
1979	408	49	2	2	CD
1979	408	50	-	-	SYM
1979	408	51	1/4	1/4	CD
1979	408	52	to	to	IN
1979	408	53	2	2	CD
1979	408	54	-	-	HYPH
1979	408	55	3/4	3/4	CD
1979	408	56	hours	hour	NNS
1979	408	57	3	3	CD
1979	408	58	to	to	IN
1979	408	59	3-	3-	NN
1979	408	60	1/2	1/2	CD
1979	408	61	cups	cup	NNS
1979	408	62	20	20	CD
1979	408	63	to	to	TO
1979	408	64	25	25	CD
1979	408	65	minutes	minute	NNS
1979	408	66	(	(	-LRB-
1979	408	67	5	5	CD
1979	408	68	to	to	TO
1979	408	69	7	7	CD
1979	408	70	pounds	pound	NNS
1979	408	71	)	)	-RRB-
1979	408	72	Cornish	Cornish	NNP
1979	408	73	Game	Game	NNP
1979	408	74	Hen	Hen	NNP
1979	408	75	60	60	CD
1979	408	76	to	to	TO
1979	408	77	75	75	CD
1979	408	78	minutes	minute	NNS
1979	408	79	1/2	1/2	CD
1979	408	80	to	to	IN
1979	408	81	3/4	3/4	CD
1979	408	82	cup	cup	NN
1979	408	83	15	15	CD
1979	408	84	to	to	TO
1979	408	85	20	20	CD
1979	408	86	minutes	minute	NNS
1979	408	87	(	(	-LRB-
1979	408	88	18	18	CD
1979	408	89	-	-	SYM
1979	408	90	24-ounces	24-ounces	CD
1979	408	91	)	)	-RRB-
1979	408	92	BIRD	BIRD	NNP
1979	408	93	OF	of	IN
1979	408	94	PARADISEServes	paradiseserve	NNS
1979	408	95	4	4	CD
1979	408	96	The	the	DT
1979	408	97	recipe	recipe	NN
1979	408	98	calls	call	VBZ
1979	408	99	for	for	IN
1979	408	100	a	a	DT
1979	408	101	chicken	chicken	NN
1979	408	102	cut	cut	NN
1979	408	103	in	in	IN
1979	408	104	serving	serve	VBG
1979	408	105	pieces	piece	NNS
1979	408	106	,	,	,
1979	408	107	but	but	CC
1979	408	108	naturally	naturally	RB
1979	408	109	you	-PRON-	PRP
1979	408	110	can	can	MD
1979	408	111	substitute	substitute	VB
1979	408	112	any	any	DT
1979	408	113	parts	part	NNS
1979	408	114	that	that	WDT
1979	408	115	you	-PRON-	PRP
1979	408	116	particularly	particularly	RB
1979	408	117	like	like	VBP
1979	408	118	,	,	,
1979	408	119	such	such	JJ
1979	408	120	as	as	IN
1979	408	121	breasts	breast	NNS
1979	408	122	or	or	CC
1979	408	123	thighs	thigh	NNS
1979	408	124	.	.	.
1979	409	1	Three	three	CD
1979	409	2	breasts	breast	NNS
1979	409	3	or	or	CC
1979	409	4	6	6	CD
1979	409	5	thighs	thigh	NNS
1979	409	6	with	with	IN
1979	409	7	drumsticks	drumstick	NNS
1979	409	8	attached	attach	VBN
1979	409	9	would	would	MD
1979	409	10	come	come	VB
1979	409	11	out	out	RP
1979	409	12	to	to	IN
1979	409	13	about	about	IN
1979	409	14	the	the	DT
1979	409	15	same	same	JJ
1979	409	16	amount	amount	NN
1979	409	17	as	as	IN
1979	409	18	the	the	DT
1979	409	19	1	1	CD
1979	409	20	chicken	chicken	NN
1979	409	21	called	call	VBN
1979	409	22	for	for	IN
1979	409	23	in	in	IN
1979	409	24	this	this	DT
1979	409	25	recipe	recipe	NN
1979	409	26	.	.	.
1979	410	1	1	1	CD
1979	410	2	chicken	chicken	NN
1979	410	3	,	,	,
1979	410	4	cut	cut	VBN
1979	410	5	in	in	IN
1979	410	6	serving	serve	VBG
1979	410	7	pieces	piece	NNS
1979	410	8	Salt	salt	NN
1979	410	9	and	and	CC
1979	410	10	ground	ground	NN
1979	410	11	pepper	pepper	NN
1979	410	12	to	to	TO
1979	410	13	taste	taste	NN
1979	410	14	1	1	CD
1979	410	15	egg	egg	NN
1979	410	16	,	,	,
1979	410	17	beaten	beat	VBN
1979	410	18	1/4	1/4	CD
1979	410	19	cup	cup	NN
1979	410	20	milk	milk	NN
1979	410	21	1	1	CD
1979	410	22	teaspoon	teaspoon	NN
1979	410	23	salt	salt	NN
1979	410	24	or	or	CC
1979	410	25	to	to	TO
1979	410	26	taste	taste	VB
1979	410	27	1/3	1/3	CD
1979	410	28	cup	cup	NN
1979	410	29	grated	grate	VBN
1979	410	30	Parmesan	Parmesan	NNP
1979	410	31	cheese	cheese	NN
1979	410	32	1/2	1/2	CD
1979	410	33	cup	cup	NN
1979	410	34	butter	butter	NN
1979	410	35	or	or	CC
1979	410	36	margarine	margarine	NN
1979	410	37	1	1	CD
1979	410	38	cup	cup	NN
1979	410	39	sherry	sherry	NNP
1979	410	40	Season	Season	NNP
1979	410	41	chicken	chicken	NN
1979	410	42	with	with	IN
1979	410	43	salt	salt	NN
1979	410	44	and	and	CC
1979	410	45	pepper	pepper	NN
1979	410	46	.	.	.
1979	411	1	In	in	IN
1979	411	2	a	a	DT
1979	411	3	shallow	shallow	JJ
1979	411	4	bowl	bowl	NN
1979	411	5	combine	combine	VBP
1979	411	6	egg	egg	NN
1979	411	7	and	and	CC
1979	411	8	milk	milk	NN
1979	411	9	.	.	.
1979	412	1	Place	place	NN
1979	412	2	cheese	cheese	NN
1979	412	3	in	in	IN
1979	412	4	a	a	DT
1979	412	5	shallow	shallow	JJ
1979	412	6	baking	baking	NN
1979	412	7	pan	pan	NN
1979	412	8	.	.	.
1979	413	1	Dip	dip	NN
1979	413	2	chicken	chicken	NN
1979	413	3	in	in	IN
1979	413	4	egg	egg	NN
1979	413	5	mixture	mixture	NN
1979	413	6	;	;	:
1979	413	7	then	then	RB
1979	413	8	roll	roll	VB
1979	413	9	in	in	IN
1979	413	10	cheese	cheese	NN
1979	413	11	.	.	.
1979	414	1	In	in	IN
1979	414	2	a	a	DT
1979	414	3	large	large	JJ
1979	414	4	,	,	,
1979	414	5	deep	deep	JJ
1979	414	6	skillet	skillet	NN
1979	414	7	,	,	,
1979	414	8	over	over	IN
1979	414	9	medium	medium	NNP
1979	414	10	heat	heat	NNP
1979	414	11	,	,	,
1979	414	12	melt	melt	NNP
1979	414	13	butter	butter	NN
1979	414	14	.	.	.
1979	415	1	Add	add	VB
1979	415	2	chicken	chicken	NN
1979	415	3	and	and	CC
1979	415	4	brown	brown	NNP
1979	415	5	for	for	IN
1979	415	6	5	5	CD
1979	415	7	to	to	TO
1979	415	8	6	6	CD
1979	415	9	minutes	minute	NNS
1979	415	10	on	on	IN
1979	415	11	each	each	DT
1979	415	12	side	side	NN
1979	415	13	.	.	.
1979	416	1	Add	add	VB
1979	416	2	sherry	sherry	NN
1979	416	3	.	.	.
1979	417	1	Cover	cover	VB
1979	417	2	and	and	CC
1979	417	3	cook	cook	NN
1979	417	4	at	at	IN
1979	417	5	medium	medium	JJ
1979	417	6	-	-	HYPH
1979	417	7	low	low	JJ
1979	417	8	heat	heat	NN
1979	417	9	for	for	IN
1979	417	10	35	35	CD
1979	417	11	to	to	TO
1979	417	12	45	45	CD
1979	417	13	minutes	minute	NNS
1979	417	14	or	or	CC
1979	417	15	until	until	IN
1979	417	16	cooked	cook	VBN
1979	417	17	through	through	RB
1979	417	18	.	.	.
1979	418	1	CORN	corn	NN
1979	418	2	CRISPED	CRISPED	NNS
1979	418	3	CHICKENServes	chickenserve	VBZ
1979	418	4	4	4	CD
1979	418	5	I	-PRON-	PRP
1979	418	6	grew	grow	VBD
1979	418	7	up	up	RP
1979	418	8	on	on	IN
1979	418	9	this	this	DT
1979	418	10	recipe	recipe	NN
1979	418	11	.	.	.
1979	419	1	It	-PRON-	PRP
1979	419	2	's	be	VBZ
1979	419	3	not	not	RB
1979	419	4	new	new	JJ
1979	419	5	,	,	,
1979	419	6	but	but	CC
1979	419	7	it	-PRON-	PRP
1979	419	8	's	be	VBZ
1979	419	9	good	good	JJ
1979	419	10	and	and	CC
1979	419	11	the	the	DT
1979	419	12	preparation	preparation	NN
1979	419	13	time	time	NN
1979	419	14	is	be	VBZ
1979	419	15	minimal	minimal	JJ
1979	419	16	.	.	.
1979	420	1	If	if	IN
1979	420	2	you	-PRON-	PRP
1979	420	3	do	do	VBP
1979	420	4	n't	not	RB
1979	420	5	have	have	VB
1979	420	6	cornflakes	cornflake	NNS
1979	420	7	,	,	,
1979	420	8	you	-PRON-	PRP
1979	420	9	can	can	MD
1979	420	10	substitute	substitute	VB
1979	420	11	almost	almost	RB
1979	420	12	any	any	DT
1979	420	13	breakfast	breakfast	NN
1979	420	14	flakes	flake	NNS
1979	420	15	as	as	RB
1979	420	16	long	long	RB
1979	420	17	as	as	IN
1979	420	18	they	-PRON-	PRP
1979	420	19	do	do	VBP
1979	420	20	n't	not	RB
1979	420	21	have	have	VB
1979	420	22	raisins	raisin	NNS
1979	420	23	in	in	IN
1979	420	24	them	-PRON-	PRP
1979	420	25	.	.	.
1979	421	1	(	(	-LRB-
1979	421	2	The	the	DT
1979	421	3	raisins	raisin	NNS
1979	421	4	can	can	MD
1979	421	5	scorch	scorch	VB
1979	421	6	in	in	IN
1979	421	7	the	the	DT
1979	421	8	oven	oven	NN
1979	421	9	.	.	.
1979	421	10	)	)	-RRB-
1979	422	1	For	for	IN
1979	422	2	variation	variation	NN
1979	422	3	,	,	,
1979	422	4	you	-PRON-	PRP
1979	422	5	can	can	MD
1979	422	6	add	add	VB
1979	422	7	1	1	CD
1979	422	8	teaspoon	teaspoon	NN
1979	422	9	dried	dry	VBN
1979	422	10	italian	italian	JJ
1979	422	11	seasonings	seasoning	NNS
1979	422	12	or	or	CC
1979	422	13	1	1	CD
1979	422	14	teaspoon	teaspoon	NN
1979	422	15	chili	chili	NN
1979	422	16	powder	powder	NN
1979	422	17	or	or	CC
1979	422	18	3/4	3/4	CD
1979	422	19	teaspoon	teaspoon	NN
1979	422	20	curry	curry	NN
1979	422	21	powder	powder	NN
1979	422	22	to	to	IN
1979	422	23	the	the	DT
1979	422	24	cornflake	cornflake	NN
1979	422	25	crumbs	crumb	NNS
1979	422	26	.	.	.
1979	423	1	1	1	CD
1979	423	2	cup	cup	NNP
1979	423	3	cornflake	cornflake	NN
1979	423	4	crumbs	crumb	VBZ
1979	423	5	1	1	CD
1979	423	6	teaspoon	teaspoon	NN
1979	423	7	salt	salt	NN
1979	423	8	or	or	CC
1979	423	9	to	to	TO
1979	423	10	taste	taste	VB
1979	423	11	1/4	1/4	CD
1979	423	12	teaspoon	teaspoon	NN
1979	423	13	ground	ground	NN
1979	423	14	pepper	pepper	NN
1979	423	15	1/2	1/2	CD
1979	423	16	cup	cup	NN
1979	423	17	evaporated	evaporate	VBN
1979	423	18	milk	milk	NN
1979	423	19	,	,	,
1979	423	20	undiluted	undiluted	JJ
1979	423	21	1	1	CD
1979	423	22	chicken	chicken	NN
1979	423	23	,	,	,
1979	423	24	cut	cut	VBN
1979	423	25	in	in	IN
1979	423	26	serving	serve	VBG
1979	423	27	pieces	piece	NNS
1979	423	28	Preheat	Preheat	NNP
1979	423	29	oven	oven	VBD
1979	423	30	to	to	IN
1979	423	31	350oF.	350of.	CD
1979	424	1	On	on	IN
1979	424	2	a	a	DT
1979	424	3	sheet	sheet	NN
1979	424	4	of	of	IN
1979	424	5	wax	wax	NN
1979	424	6	paper	paper	NN
1979	424	7	combine	combine	NN
1979	424	8	cornflake	cornflake	NN
1979	424	9	crumbs	crumb	VBZ
1979	424	10	,	,	,
1979	424	11	salt	salt	NN
1979	424	12	and	and	CC
1979	424	13	pepper	pepper	NN
1979	424	14	.	.	.
1979	425	1	Place	place	NN
1979	425	2	evaporated	evaporate	VBD
1979	425	3	milk	milk	NN
1979	425	4	in	in	IN
1979	425	5	a	a	DT
1979	425	6	shallow	shallow	JJ
1979	425	7	bowl	bowl	NN
1979	425	8	.	.	.
1979	426	1	Dip	dip	NN
1979	426	2	chicken	chicken	NN
1979	426	3	in	in	IN
1979	426	4	milk	milk	NN
1979	426	5	;	;	:
1979	426	6	then	then	RB
1979	426	7	roll	roll	VB
1979	426	8	in	in	RP
1979	426	9	seasoned	seasoned	JJ
1979	426	10	crumbs	crumb	NNS
1979	426	11	.	.	.
1979	427	1	Place	place	NN
1979	427	2	chicken	chicken	NN
1979	427	3	,	,	,
1979	427	4	skin	skin	NN
1979	427	5	side	side	NN
1979	427	6	up	up	RP
1979	427	7	,	,	,
1979	427	8	in	in	IN
1979	427	9	a	a	DT
1979	427	10	baking	baking	NN
1979	427	11	pan	pan	NN
1979	427	12	.	.	.
1979	428	1	Bake	Bake	NNP
1979	428	2	,	,	,
1979	428	3	uncovered	uncover	VBD
1979	428	4	for	for	IN
1979	428	5	1	1	CD
1979	428	6	hour	hour	NN
1979	428	7	,	,	,
1979	428	8	or	or	CC
1979	428	9	until	until	IN
1979	428	10	cooked	cook	VBN
1979	428	11	through	through	RB
1979	428	12	.	.	.
1979	429	1	CUTLET	CUTLET	NNP
1979	429	2	PAILLARDS	PAILLARDS	NNP
1979	429	3	WITH	with	IN
1979	429	4	BASIL	BASIL	NNP
1979	429	5	BUTTERServes	BUTTERServes	NNP
1979	429	6	4	4	CD
1979	429	7	When	when	WRB
1979	429	8	I	-PRON-	PRP
1979	429	9	made	make	VBD
1979	429	10	this	this	DT
1979	429	11	recipe	recipe	NN
1979	429	12	,	,	,
1979	429	13	I	-PRON-	PRP
1979	429	14	happened	happen	VBD
1979	429	15	to	to	TO
1979	429	16	be	be	VB
1979	429	17	in	in	IN
1979	429	18	a	a	DT
1979	429	19	hurry	hurry	NN
1979	429	20	,	,	,
1979	429	21	and	and	CC
1979	429	22	did	do	VBD
1979	429	23	n't	not	RB
1979	429	24	have	have	VB
1979	429	25	time	time	NN
1979	429	26	to	to	TO
1979	429	27	get	get	VB
1979	429	28	fresh	fresh	JJ
1979	429	29	basil	basil	NN
1979	429	30	so	so	RB
1979	429	31	I	-PRON-	PRP
1979	429	32	used	use	VBD
1979	429	33	dried	dry	VBN
1979	429	34	basil	basil	NN
1979	429	35	instead	instead	RB
1979	429	36	.	.	.
1979	430	1	Frank	Frank	NNP
1979	430	2	liked	like	VBD
1979	430	3	it	-PRON-	PRP
1979	430	4	and	and	CC
1979	430	5	had	have	VBD
1979	430	6	seconds	second	NNS
1979	430	7	.	.	.
1979	431	1	The	the	DT
1979	431	2	name	name	NN
1979	431	3	"	"	``
1979	431	4	Paillard	Paillard	NNP
1979	431	5	,	,	,
1979	431	6	"	"	''
1979	431	7	by	by	IN
1979	431	8	the	the	DT
1979	431	9	way	way	NN
1979	431	10	,	,	,
1979	431	11	comes	come	VBZ
1979	431	12	from	from	IN
1979	431	13	a	a	DT
1979	431	14	European	european	JJ
1979	431	15	restaurant	restaurant	NN
1979	431	16	famous	famous	JJ
1979	431	17	at	at	IN
1979	431	18	the	the	DT
1979	431	19	end	end	NN
1979	431	20	of	of	IN
1979	431	21	the	the	DT
1979	431	22	19th	19th	JJ
1979	431	23	Century	Century	NNP
1979	431	24	.	.	.
1979	432	1	4	4	CD
1979	432	2	skinless	skinless	NN
1979	432	3	,	,	,
1979	432	4	boneless	boneless	NN
1979	432	5	chicken	chicken	NN
1979	432	6	breast	breast	NN
1979	432	7	halves	half	NNS
1979	432	8	or	or	CC
1979	432	9	1	1	CD
1979	432	10	thin	thin	JJ
1979	432	11	sliced	sliced	JJ
1979	432	12	boneless	boneless	NN
1979	432	13	roaster	roaster	NN
1979	432	14	breast	breast	NN
1979	432	15	1	1	CD
1979	432	16	tablespoon	tablespoon	NN
1979	432	17	olive	olive	NN
1979	432	18	or	or	CC
1979	432	19	vegetable	vegetable	JJ
1979	432	20	oil	oil	NN
1979	432	21	6	6	CD
1979	432	22	tablespoons	tablespoon	NNS
1979	432	23	butter	butter	NN
1979	432	24	or	or	CC
1979	432	25	margarine	margarine	NN
1979	432	26	3	3	CD
1979	432	27	tablespoons	tablespoon	NNS
1979	432	28	minced	mince	VBN
1979	432	29	fresh	fresh	JJ
1979	432	30	basil	basil	NN
1979	432	31	,	,	,
1979	432	32	or	or	CC
1979	432	33	1	1	CD
1979	432	34	tablespoon	tablespoon	NN
1979	432	35	dried	dry	VBD
1979	432	36	1	1	CD
1979	432	37	small	small	JJ
1979	432	38	clove	clove	NNP
1979	432	39	garlic	garlic	NNP
1979	432	40	,	,	,
1979	432	41	minced	mince	VBD
1979	432	42	1	1	CD
1979	432	43	teaspoon	teaspoon	NN
1979	432	44	lemon	lemon	NN
1979	432	45	juice	juice	NN
1979	432	46	salt	salt	NN
1979	432	47	and	and	CC
1979	432	48	ground	ground	NN
1979	432	49	pepper	pepper	NN
1979	432	50	to	to	TO
1979	432	51	taste	taste	VB
1979	432	52	lemon	lemon	NN
1979	432	53	slices	slice	NNS
1979	432	54	,	,	,
1979	432	55	for	for	IN
1979	432	56	garnish	garnish	NN
1979	432	57	Place	Place	NNP
1979	432	58	chicken	chicken	NN
1979	432	59	between	between	IN
1979	432	60	sheets	sheet	NNS
1979	432	61	of	of	IN
1979	432	62	plastic	plastic	JJ
1979	432	63	wrap	wrap	NN
1979	432	64	and	and	CC
1979	432	65	pound	pound	NN
1979	432	66	to	to	IN
1979	432	67	1/2	1/2	CD
1979	432	68	inch	inch	NN
1979	432	69	thickness	thickness	NN
1979	432	70	.	.	.
1979	433	1	If	if	IN
1979	433	2	using	use	VBG
1979	433	3	thin	thin	JJ
1979	433	4	sliced	sliced	JJ
1979	433	5	boneless	boneless	NN
1979	433	6	Roaster	Roaster	NNP
1979	433	7	breast	breast	NN
1979	433	8	,	,	,
1979	433	9	omit	omit	NN
1979	433	10	placing	place	VBG
1979	433	11	in	in	IN
1979	433	12	plastic	plastic	JJ
1979	433	13	wrap	wrap	NN
1979	433	14	and	and	CC
1979	433	15	pounding	pounding	NN
1979	433	16	.	.	.
1979	434	1	Brush	brush	NN
1979	434	2	cutlets	cutlet	VBZ
1979	434	3	lightly	lightly	RB
1979	434	4	with	with	IN
1979	434	5	oil	oil	NN
1979	434	6	,	,	,
1979	434	7	Grill	Grill	NNP
1979	434	8	over	over	IN
1979	434	9	hot	hot	JJ
1979	434	10	coals	coal	NNS
1979	434	11	3	3	CD
1979	434	12	to	to	TO
1979	434	13	4	4	CD
1979	434	14	minutes	minute	NNS
1979	434	15	per	per	IN
1979	434	16	side	side	NN
1979	434	17	,	,	,
1979	434	18	rotating	rotate	VBG
1979	434	19	to	to	TO
1979	434	20	form	form	VB
1979	434	21	crosshatch	crosshatch	NN
1979	434	22	marks	mark	NNS
1979	434	23	characteristic	characteristic	JJ
1979	434	24	of	of	IN
1979	434	25	paillards	paillard	NNS
1979	434	26	,	,	,
1979	434	27	or	or	CC
1979	434	28	broil	broil	NNP
1979	434	29	3	3	CD
1979	434	30	to	to	IN
1979	434	31	4	4	CD
1979	434	32	minutes	minute	NNS
1979	434	33	per	per	IN
1979	434	34	side	side	NN
1979	434	35	or	or	CC
1979	434	36	until	until	IN
1979	434	37	cooked	cook	VBN
1979	434	38	through	through	RB
1979	434	39	.	.	.
1979	435	1	Place	place	NN
1979	435	2	butter	butter	NN
1979	435	3	,	,	,
1979	435	4	basil	basil	NN
1979	435	5	,	,	,
1979	435	6	garlic	garlic	NN
1979	435	7	and	and	CC
1979	435	8	lemon	lemon	NN
1979	435	9	juice	juice	NN
1979	435	10	in	in	IN
1979	435	11	a	a	DT
1979	435	12	small	small	JJ
1979	435	13	pan	pan	NN
1979	435	14	and	and	CC
1979	435	15	melt	melt	NN
1979	435	16	on	on	IN
1979	435	17	the	the	DT
1979	435	18	side	side	NN
1979	435	19	of	of	IN
1979	435	20	the	the	DT
1979	435	21	grill	grill	NN
1979	435	22	.	.	.
1979	436	1	Spoon	spoon	NN
1979	436	2	butter	butter	NN
1979	436	3	over	over	IN
1979	436	4	paillards	paillard	NNS
1979	436	5	and	and	CC
1979	436	6	season	season	NN
1979	436	7	with	with	IN
1979	436	8	salt	salt	NN
1979	436	9	and	and	CC
1979	436	10	pepper	pepper	NN
1979	436	11	.	.	.
1979	437	1	Garnish	garnish	VB
1979	437	2	with	with	IN
1979	437	3	lemon	lemon	NN
1979	437	4	slices	slice	NNS
1979	437	5	.	.	.
1979	438	1	EASY	EASY	NNP
1979	438	2	OVEN	OVEN	NNP
1979	438	3	CHICKENServes	chickenserve	VBZ
1979	438	4	4	4	CD
1979	438	5	This	this	DT
1979	438	6	recipe	recipe	NN
1979	438	7	has	have	VBZ
1979	438	8	been	be	VBN
1979	438	9	one	one	CD
1979	438	10	of	of	IN
1979	438	11	my	-PRON-	PRP$
1979	438	12	favorites	favorite	NNS
1979	438	13	since	since	IN
1979	438	14	college	college	NN
1979	438	15	days	day	NNS
1979	438	16	.	.	.
1979	439	1	The	the	DT
1979	439	2	true	true	JJ
1979	439	3	chicken	chicken	NN
1979	439	4	flavor	flavor	NN
1979	439	5	comes	come	VBZ
1979	439	6	out	out	RP
1979	439	7	with	with	IN
1979	439	8	just	just	RB
1979	439	9	a	a	DT
1979	439	10	touch	touch	NN
1979	439	11	of	of	IN
1979	439	12	garlic	garlic	NN
1979	439	13	.	.	.
1979	440	1	1	1	CD
1979	440	2	chicken	chicken	NN
1979	440	3	,	,	,
1979	440	4	cut	cut	VBN
1979	440	5	in	in	IN
1979	440	6	serving	serve	VBG
1979	440	7	pieces	piece	NNS
1979	440	8	1/4	1/4	CD
1979	440	9	cup	cup	NN
1979	440	10	olive	olive	NN
1979	440	11	or	or	CC
1979	440	12	vegetable	vegetable	NN
1979	440	13	oil	oil	NN
1979	440	14	1	1	CD
1979	440	15	teaspoon	teaspoon	NN
1979	440	16	salt	salt	NN
1979	440	17	or	or	CC
1979	440	18	to	to	TO
1979	440	19	taste	taste	VB
1979	440	20	1/4	1/4	CD
1979	440	21	teaspoon	teaspoon	NN
1979	440	22	ground	ground	NN
1979	440	23	pepper	pepper	NN
1979	440	24	1	1	CD
1979	440	25	small	small	JJ
1979	440	26	clove	clove	NNP
1979	440	27	garlic	garlic	NNP
1979	440	28	,	,	,
1979	440	29	minced	mince	VBD
1979	440	30	Preheat	Preheat	NNP
1979	440	31	oven	oven	VBD
1979	440	32	to	to	IN
1979	440	33	350oF.	350of.	CD
1979	441	1	In	in	IN
1979	441	2	a	a	DT
1979	441	3	shallow	shallow	JJ
1979	441	4	baking	baking	NN
1979	441	5	pan	pan	NN
1979	441	6	arrange	arrange	NNP
1979	441	7	chicken	chicken	NNP
1979	441	8	in	in	IN
1979	441	9	a	a	DT
1979	441	10	single	single	JJ
1979	441	11	layer	layer	NN
1979	441	12	,	,	,
1979	441	13	skin	skin	NN
1979	441	14	side	side	NN
1979	441	15	up	up	RP
1979	441	16	.	.	.
1979	442	1	Pour	pour	VB
1979	442	2	oil	oil	NN
1979	442	3	over	over	IN
1979	442	4	chicken	chicken	NN
1979	442	5	.	.	.
1979	443	1	Sprinkle	sprinkle	VB
1979	443	2	with	with	IN
1979	443	3	salt	salt	NN
1979	443	4	,	,	,
1979	443	5	pepper	pepper	NN
1979	443	6	and	and	CC
1979	443	7	garlic	garlic	NN
1979	443	8	.	.	.
1979	444	1	Bake	Bake	NNP
1979	444	2	,	,	,
1979	444	3	uncovered	uncover	VBD
1979	444	4	,	,	,
1979	444	5	for	for	IN
1979	444	6	about	about	RB
1979	444	7	1	1	CD
1979	444	8	hour	hour	NN
1979	444	9	,	,	,
1979	444	10	or	or	CC
1979	444	11	until	until	IN
1979	444	12	cooked	cook	VBN
1979	444	13	through	through	RB
1979	444	14	.	.	.
1979	445	1	HONEY	HONEY	NNP
1979	445	2	LEMON	LEMON	NNP
1979	445	3	CHICKENServes	chickenserve	VBZ
1979	445	4	4	4	CD
1979	445	5	This	this	DT
1979	445	6	recipe	recipe	NN
1979	445	7	was	be	VBD
1979	445	8	originally	originally	RB
1979	445	9	designed	design	VBN
1979	445	10	for	for	IN
1979	445	11	broiling	broiling	NN
1979	445	12	,	,	,
1979	445	13	but	but	CC
1979	445	14	this	this	DT
1979	445	15	version	version	NN
1979	445	16	requires	require	VBZ
1979	445	17	less	less	JJR
1979	445	18	attention	attention	NN
1979	445	19	.	.	.
1979	446	1	1	1	CD
1979	446	2	chicken	chicken	NN
1979	446	3	,	,	,
1979	446	4	cut	cut	VBN
1979	446	5	in	in	IN
1979	446	6	serving	serve	VBG
1979	446	7	pieces	piece	NNS
1979	446	8	1/2	1/2	CD
1979	446	9	cup	cup	NN
1979	446	10	honey	honey	NN
1979	446	11	1/4	1/4	CD
1979	446	12	cup	cup	NNP
1979	446	13	lemon	lemon	NN
1979	446	14	juice	juice	NN
1979	446	15	1	1	CD
1979	446	16	teaspoon	teaspoon	NN
1979	446	17	salt	salt	NN
1979	446	18	or	or	CC
1979	446	19	to	to	TO
1979	446	20	taste	taste	VB
1979	446	21	Preheat	Preheat	NNP
1979	446	22	oven	oven	VBD
1979	446	23	to	to	IN
1979	446	24	350oF.	350of.	CD
1979	447	1	In	in	IN
1979	447	2	a	a	DT
1979	447	3	shallow	shallow	JJ
1979	447	4	baking	baking	NN
1979	447	5	pan	pan	NN
1979	447	6	arrange	arrange	NNP
1979	447	7	chicken	chicken	NNP
1979	447	8	in	in	IN
1979	447	9	a	a	DT
1979	447	10	single	single	JJ
1979	447	11	layer	layer	NN
1979	447	12	,	,	,
1979	447	13	skin	skin	NN
1979	447	14	side	side	NN
1979	447	15	down	down	RB
1979	447	16	.	.	.
1979	448	1	In	in	IN
1979	448	2	a	a	DT
1979	448	3	small	small	JJ
1979	448	4	bowl	bowl	NN
1979	448	5	combine	combine	NN
1979	448	6	honey	honey	NN
1979	448	7	,	,	,
1979	448	8	lemon	lemon	NN
1979	448	9	juice	juice	NN
1979	448	10	and	and	CC
1979	448	11	salt	salt	NN
1979	448	12	.	.	.
1979	449	1	Pour	pour	VB
1979	449	2	half	half	NN
1979	449	3	of	of	IN
1979	449	4	this	this	DT
1979	449	5	sauce	sauce	NN
1979	449	6	over	over	IN
1979	449	7	chicken	chicken	NN
1979	449	8	.	.	.
1979	450	1	Bake	Bake	NNP
1979	450	2	,	,	,
1979	450	3	covered	cover	VBN
1979	450	4	for	for	IN
1979	450	5	30	30	CD
1979	450	6	minutes	minute	NNS
1979	450	7	.	.	.
1979	451	1	Remove	remove	VB
1979	451	2	cover	cover	NN
1979	451	3	;	;	:
1979	451	4	turn	turn	NN
1979	451	5	chicken	chicken	NN
1979	451	6	.	.	.
1979	452	1	Pour	pour	VB
1979	452	2	other	other	JJ
1979	452	3	half	half	NN
1979	452	4	of	of	IN
1979	452	5	sauce	sauce	NN
1979	452	6	on	on	IN
1979	452	7	chicken	chicken	NN
1979	452	8	.	.	.
1979	453	1	Replace	replace	NN
1979	453	2	cover	cover	NN
1979	453	3	.	.	.
1979	454	1	Bake	bake	VB
1979	454	2	another	another	DT
1979	454	3	25	25	CD
1979	454	4	to	to	TO
1979	454	5	30	30	CD
1979	454	6	minutes	minute	NNS
1979	454	7	or	or	CC
1979	454	8	until	until	IN
1979	454	9	cooked	cook	VBN
1979	454	10	through	through	RB
1979	454	11	,	,	,
1979	454	12	removing	remove	VBG
1979	454	13	cover	cover	NN
1979	454	14	last	last	JJ
1979	454	15	10	10	CD
1979	454	16	minutes	minute	NNS
1979	454	17	for	for	IN
1979	454	18	browning	brown	VBG
1979	454	19	.	.	.
1979	455	1	HONEY	HONEY	NNP
1979	455	2	-	-	HYPH
1979	455	3	MUSTARD	mustard	NN
1979	455	4	BAKED	baked	NN
1979	455	5	BREASTServes	breastserve	NNS
1979	455	6	4	4	CD
1979	455	7	Have	have	VBP
1979	455	8	you	-PRON-	PRP
1979	455	9	ever	ever	RB
1979	455	10	been	be	VBN
1979	455	11	concerned	concern	VBN
1979	455	12	about	about	IN
1979	455	13	whether	whether	IN
1979	455	14	the	the	DT
1979	455	15	honey	honey	NN
1979	455	16	you	-PRON-	PRP
1979	455	17	have	have	VBP
1979	455	18	in	in	IN
1979	455	19	your	-PRON-	PRP$
1979	455	20	cupboard	cupboard	NN
1979	455	21	is	be	VBZ
1979	455	22	fresh	fresh	JJ
1979	455	23	or	or	CC
1979	455	24	whether	whether	IN
1979	455	25	it	-PRON-	PRP
1979	455	26	should	should	MD
1979	455	27	be	be	VB
1979	455	28	thrown	throw	VBN
1979	455	29	out	out	RP
1979	455	30	?	?	.
1979	456	1	Not	not	RB
1979	456	2	to	to	TO
1979	456	3	worry	worry	VB
1979	456	4	!	!	.
1979	457	1	Honey	Honey	NNP
1979	457	2	is	be	VBZ
1979	457	3	itself	-PRON-	PRP
1979	457	4	a	a	DT
1979	457	5	natural	natural	JJ
1979	457	6	preservative	preservative	NN
1979	457	7	and	and	CC
1979	457	8	samples	sample	NNS
1979	457	9	of	of	IN
1979	457	10	honey	honey	NN
1979	457	11	have	have	VBP
1979	457	12	been	be	VBN
1979	457	13	found	find	VBN
1979	457	14	in	in	IN
1979	457	15	the	the	DT
1979	457	16	tombs	tomb	NNS
1979	457	17	of	of	IN
1979	457	18	Ancient	Ancient	NNP
1979	457	19	Egypt	Egypt	NNP
1979	457	20	that	that	WDT
1979	457	21	were	be	VBD
1979	457	22	still	still	RB
1979	457	23	edible	edible	JJ
1979	457	24	.	.	.
1979	458	1	If	if	IN
1979	458	2	it	-PRON-	PRP
1979	458	3	's	be	VBZ
1979	458	4	crystallized	crystallize	VBN
1979	458	5	,	,	,
1979	458	6	it	-PRON-	PRP
1979	458	7	may	may	MD
1979	458	8	look	look	VB
1979	458	9	bad	bad	JJ
1979	458	10	,	,	,
1979	458	11	but	but	CC
1979	458	12	it	-PRON-	PRP
1979	458	13	's	be	VBZ
1979	458	14	still	still	RB
1979	458	15	a	a	DT
1979	458	16	wholesome	wholesome	JJ
1979	458	17	food	food	NN
1979	458	18	.	.	.
1979	459	1	Just	just	RB
1979	459	2	heat	heat	VB
1979	459	3	it	-PRON-	PRP
1979	459	4	gently	gently	RB
1979	459	5	until	until	IN
1979	459	6	it	-PRON-	PRP
1979	459	7	reliquifies	reliquifie	VBZ
1979	459	8	.	.	.
1979	460	1	1	1	LS
1979	460	2	whole	whole	JJ
1979	460	3	boneless	boneless	NN
1979	460	4	roaster	roaster	VB
1979	460	5	breast	breast	NN
1979	460	6	salt	salt	NN
1979	460	7	and	and	CC
1979	460	8	ground	ground	NN
1979	460	9	pepper	pepper	NN
1979	460	10	to	to	TO
1979	460	11	taste	taste	NN
1979	460	12	4	4	CD
1979	460	13	tablespoons	tablespoon	NNS
1979	460	14	melted	melt	VBN
1979	460	15	butter	butter	NN
1979	460	16	or	or	CC
1979	460	17	margarine	margarine	NN
1979	460	18	1/2	1/2	CD
1979	460	19	cup	cup	NN
1979	460	20	honey	honey	NN
1979	460	21	1/4	1/4	CD
1979	460	22	cup	cup	NN
1979	460	23	Dijon	Dijon	NNP
1979	460	24	mustard	mustard	NN
1979	460	25	1/4	1/4	CD
1979	460	26	teaspoon	teaspoon	NN
1979	460	27	curry	curry	NN
1979	460	28	powder	powder	NN
1979	460	29	Preheat	Preheat	NNP
1979	460	30	oven	oven	VBD
1979	460	31	to	to	IN
1979	460	32	350oF.	350of.	CD
1979	461	1	Season	season	NN
1979	461	2	breast	breast	NN
1979	461	3	with	with	IN
1979	461	4	salt	salt	NN
1979	461	5	and	and	CC
1979	461	6	pepper	pepper	NN
1979	461	7	.	.	.
1979	462	1	Combine	combine	VB
1979	462	2	butter	butter	NN
1979	462	3	,	,	,
1979	462	4	honey	honey	NN
1979	462	5	,	,	,
1979	462	6	mustard	mustard	NN
1979	462	7	and	and	CC
1979	462	8	curry	curry	NN
1979	462	9	powder	powder	NN
1979	462	10	.	.	.
1979	463	1	Spoon	spoon	VB
1979	463	2	half	half	NN
1979	463	3	of	of	IN
1979	463	4	sauce	sauce	NN
1979	463	5	into	into	IN
1979	463	6	a	a	DT
1979	463	7	shallow	shallow	JJ
1979	463	8	baking	baking	NN
1979	463	9	dish	dish	NN
1979	463	10	.	.	.
1979	464	1	Add	add	VB
1979	464	2	breast	breast	NN
1979	464	3	and	and	CC
1979	464	4	turn	turn	VB
1979	464	5	to	to	IN
1979	464	6	coat	coat	NN
1979	464	7	well	well	RB
1979	464	8	.	.	.
1979	465	1	Bake	Bake	NNP
1979	465	2	,	,	,
1979	465	3	uncovered	uncover	VBD
1979	465	4	,	,	,
1979	465	5	for	for	IN
1979	465	6	about	about	RB
1979	465	7	1	1	CD
1979	465	8	hour	hour	NN
1979	465	9	or	or	CC
1979	465	10	until	until	IN
1979	465	11	cooked	cook	VBN
1979	465	12	through	through	RB
1979	465	13	.	.	.
1979	466	1	Turn	turn	VB
1979	466	2	and	and	CC
1979	466	3	baste	baste	VB
1979	466	4	with	with	IN
1979	466	5	remaining	remain	VBG
1979	466	6	sauce	sauce	NN
1979	466	7	once	once	RB
1979	466	8	during	during	IN
1979	466	9	cooking	cooking	NN
1979	466	10	time	time	NN
1979	466	11	.	.	.
1979	467	1	IT	it	PRP
1979	467	2	'S	be	VBZ
1979	467	3	A	a	DT
1979	467	4	DILLY	DILLY	NNP
1979	467	5	CHICKEN	CHICKEN	NNS
1979	467	6	When	when	WRB
1979	467	7	I	-PRON-	PRP
1979	467	8	read	read	VBD
1979	467	9	this	this	DT
1979	467	10	recipe	recipe	NN
1979	467	11	in	in	IN
1979	467	12	the	the	DT
1979	467	13	files	file	NNS
1979	467	14	,	,	,
1979	467	15	I	-PRON-	PRP
1979	467	16	noticed	notice	VBD
1979	467	17	several	several	JJ
1979	467	18	hand	hand	NN
1979	467	19	-	-	HYPH
1979	467	20	scrawled	scrawl	VBN
1979	467	21	notes	note	NNS
1979	467	22	saying	say	VBG
1979	467	23	that	that	IN
1979	467	24	it	-PRON-	PRP
1979	467	25	was	be	VBD
1979	467	26	really	really	RB
1979	467	27	good	good	JJ
1979	467	28	,	,	,
1979	467	29	and	and	CC
1979	467	30	someone	someone	NN
1979	467	31	described	describe	VBD
1979	467	32	it	-PRON-	PRP
1979	467	33	as	as	IN
1979	467	34	"	"	``
1979	467	35	a	a	DT
1979	467	36	dilly	dilly	RB
1979	467	37	of	of	IN
1979	467	38	a	a	DT
1979	467	39	recipe	recipe	NN
1979	467	40	.	.	.
1979	467	41	"	"	''
1979	468	1	Yet	yet	CC
1979	468	2	from	from	IN
1979	468	3	reading	read	VBG
1979	468	4	the	the	DT
1979	468	5	recipe	recipe	NN
1979	468	6	,	,	,
1979	468	7	it	-PRON-	PRP
1979	468	8	did	do	VBD
1979	468	9	n't	not	RB
1979	468	10	sound	sound	VB
1979	468	11	as	as	RB
1979	468	12	special	special	JJ
1979	468	13	as	as	IN
1979	468	14	the	the	DT
1979	468	15	notes	note	NNS
1979	468	16	indicated	indicate	VBD
1979	468	17	,	,	,
1979	468	18	especially	especially	RB
1979	468	19	since	since	IN
1979	468	20	the	the	DT
1979	468	21	ingredients	ingredient	NNS
1979	468	22	include	include	VBP
1979	468	23	canned	can	VBN
1979	468	24	mushrooms	mushroom	NNS
1979	468	25	rather	rather	RB
1979	468	26	than	than	IN
1979	468	27	fresh	fresh	JJ
1979	468	28	.	.	.
1979	469	1	I	-PRON-	PRP
1979	469	2	was	be	VBD
1979	469	3	curious	curious	JJ
1979	469	4	enough	enough	RB
1979	469	5	that	that	IN
1979	469	6	I	-PRON-	PRP
1979	469	7	went	go	VBD
1979	469	8	to	to	IN
1979	469	9	the	the	DT
1979	469	10	kitchen	kitchen	NN
1979	469	11	and	and	CC
1979	469	12	made	make	VBD
1979	469	13	the	the	DT
1979	469	14	recipe	recipe	NN
1979	469	15	,	,	,
1979	469	16	expecting	expect	VBG
1979	469	17	that	that	IN
1979	469	18	this	this	DT
1979	469	19	would	would	MD
1979	469	20	be	be	VB
1979	469	21	one	one	CD
1979	469	22	of	of	IN
1979	469	23	the	the	DT
1979	469	24	recipes	recipe	NNS
1979	469	25	that	that	WDT
1979	469	26	I	-PRON-	PRP
1979	469	27	would	would	MD
1979	469	28	n't	not	RB
1979	469	29	include	include	VB
1979	469	30	in	in	IN
1979	469	31	this	this	DT
1979	469	32	book	book	NN
1979	469	33	.	.	.
1979	470	1	But	but	CC
1979	470	2	to	to	IN
1979	470	3	my	-PRON-	PRP$
1979	470	4	surprise	surprise	NN
1979	470	5	,	,	,
1979	470	6	I	-PRON-	PRP
1979	470	7	discovered	discover	VBD
1979	470	8	that	that	IN
1979	470	9	yes	yes	UH
1979	470	10	,	,	,
1979	470	11	dill	dill	NN
1979	470	12	seed	seed	NN
1979	470	13	and	and	CC
1979	470	14	canned	can	VBN
1979	470	15	mushrooms	mushroom	NNS
1979	470	16	,	,	,
1979	470	17	along	along	IN
1979	470	18	with	with	IN
1979	470	19	the	the	DT
1979	470	20	juice	juice	NN
1979	470	21	from	from	IN
1979	470	22	the	the	DT
1979	470	23	mushrooms	mushroom	NNS
1979	470	24	,	,	,
1979	470	25	really	really	RB
1979	470	26	do	do	VB
1979	470	27	something	something	NN
1979	470	28	terrific	terrific	JJ
1979	470	29	for	for	IN
1979	470	30	chicken	chicken	NN
1979	470	31	.	.	.
1979	471	1	It	-PRON-	PRP
1979	471	2	's	be	VBZ
1979	471	3	not	not	RB
1979	471	4	rich	rich	JJ
1979	471	5	or	or	CC
1979	471	6	creamy	creamy	JJ
1979	471	7	,	,	,
1979	471	8	but	but	CC
1979	471	9	there	there	EX
1979	471	10	's	be	VBZ
1979	471	11	an	an	DT
1979	471	12	attractive	attractive	JJ
1979	471	13	,	,	,
1979	471	14	aromatic	aromatic	JJ
1979	471	15	flavor	flavor	NN
1979	471	16	that	that	WDT
1979	471	17	permeates	permeate	VBZ
1979	471	18	the	the	DT
1979	471	19	chicken	chicken	NN
1979	471	20	.	.	.
1979	472	1	1	1	CD
1979	472	2	chicken	chicken	NN
1979	472	3	,	,	,
1979	472	4	cut	cut	VBN
1979	472	5	in	in	IN
1979	472	6	serving	serve	VBG
1979	472	7	pieces	piece	NNS
1979	472	8	1	1	CD
1979	472	9	teaspoon	teaspoon	NN
1979	472	10	salt	salt	NN
1979	472	11	or	or	CC
1979	472	12	to	to	TO
1979	472	13	taste	taste	VB
1979	472	14	1/4	1/4	CD
1979	472	15	teaspoon	teaspoon	NN
1979	472	16	ground	ground	NN
1979	472	17	pepper	pepper	NN
1979	472	18	1	1	CD
1979	472	19	can	can	NN
1979	472	20	(	(	-LRB-
1979	472	21	4-ounces	4-ounces	CD
1979	472	22	)	)	-RRB-
1979	472	23	whole	whole	JJ
1979	472	24	small	small	JJ
1979	472	25	mushrooms	mushroom	NNS
1979	472	26	(	(	-LRB-
1979	472	27	with	with	IN
1979	472	28	liquid	liquid	NN
1979	472	29	)	)	-RRB-
1979	472	30	1/2	1/2	CD
1979	472	31	teaspoon	teaspoon	NN
1979	472	32	dill	dill	NN
1979	472	33	seed	seed	NN
1979	472	34	Preheat	Preheat	NNP
1979	472	35	oven	oven	VBD
1979	472	36	to	to	IN
1979	472	37	350oF.	350of.	CD
1979	473	1	In	in	IN
1979	473	2	a	a	DT
1979	473	3	shallow	shallow	JJ
1979	473	4	baking	baking	NN
1979	473	5	pan	pan	NN
1979	473	6	arrange	arrange	NNP
1979	473	7	chicken	chicken	NNP
1979	473	8	,	,	,
1979	473	9	skin	skin	NN
1979	473	10	side	side	NN
1979	473	11	up	up	RP
1979	473	12	,	,	,
1979	473	13	in	in	IN
1979	473	14	a	a	DT
1979	473	15	single	single	JJ
1979	473	16	layer	layer	NN
1979	473	17	.	.	.
1979	474	1	Add	add	VB
1979	474	2	salt	salt	NN
1979	474	3	,	,	,
1979	474	4	pepper	pepper	NN
1979	474	5	,	,	,
1979	474	6	mushrooms	mushroom	NNS
1979	474	7	(	(	-LRB-
1979	474	8	with	with	IN
1979	474	9	liquid	liquid	NN
1979	474	10	from	from	IN
1979	474	11	can	can	NN
1979	474	12	)	)	-RRB-
1979	474	13	and	and	CC
1979	474	14	dill	dill	NN
1979	474	15	.	.	.
1979	475	1	Cover	cover	VB
1979	475	2	with	with	IN
1979	475	3	foil	foil	NN
1979	475	4	.	.	.
1979	476	1	Bake	bake	VB
1979	476	2	at	at	IN
1979	476	3	for	for	IN
1979	476	4	1	1	CD
1979	476	5	hour	hour	NN
1979	476	6	or	or	CC
1979	476	7	until	until	IN
1979	476	8	cooked	cook	VBN
1979	476	9	through	through	RB
1979	476	10	.	.	.
1979	477	1	KIWI	KIWI	NNP
1979	477	2	GLAZED	GLAZED	NNP
1979	477	3	CORNISH	CORNISH	NNP
1979	477	4	HENSServes	hensserve	NNS
1979	477	5	2	2	CD
1979	477	6	Kiwifruit	Kiwifruit	NNP
1979	477	7	is	be	VBZ
1979	477	8	only	only	RB
1979	477	9	sweet	sweet	JJ
1979	477	10	and	and	CC
1979	477	11	mild	mild	JJ
1979	477	12	when	when	WRB
1979	477	13	it	-PRON-	PRP
1979	477	14	's	be	VBZ
1979	477	15	fully	fully	RB
1979	477	16	ripe	ripe	JJ
1979	477	17	.	.	.
1979	478	1	A	a	DT
1979	478	2	kiwifruit	kiwifruit	NN
1979	478	3	grower	grower	NN
1979	478	4	told	tell	VBD
1979	478	5	me	-PRON-	PRP
1979	478	6	that	that	IN
1979	478	7	kiwifruits	kiwifruit	NNS
1979	478	8	are	be	VBP
1979	478	9	ripe	ripe	JJ
1979	478	10	when	when	WRB
1979	478	11	they	-PRON-	PRP
1979	478	12	're	be	VBP
1979	478	13	"	"	``
1979	478	14	soft	soft	JJ
1979	478	15	as	as	IN
1979	478	16	a	a	DT
1979	478	17	baby	baby	NN
1979	478	18	's	's	POS
1979	478	19	bottom	bottom	NN
1979	478	20	.	.	.
1979	478	21	"	"	''
1979	479	1	When	when	WRB
1979	479	2	they	-PRON-	PRP
1979	479	3	're	be	VBP
1979	479	4	underripe	underripe	JJ
1979	479	5	,	,	,
1979	479	6	they	-PRON-	PRP
1979	479	7	taste	taste	VBP
1979	479	8	like	like	IN
1979	479	9	something	something	NN
1979	479	10	between	between	IN
1979	479	11	a	a	DT
1979	479	12	lemon	lemon	NN
1979	479	13	and	and	CC
1979	479	14	a	a	DT
1979	479	15	crabapple	crabapple	NN
1979	479	16	.	.	.
1979	480	1	If	if	IN
1979	480	2	your	-PRON-	PRP$
1979	480	3	kiwifruit	kiwifruit	NN
1979	480	4	is	be	VBZ
1979	480	5	hard	hard	JJ
1979	480	6	when	when	WRB
1979	480	7	you	-PRON-	PRP
1979	480	8	bring	bring	VBP
1979	480	9	it	-PRON-	PRP
1979	480	10	home	home	RB
1979	480	11	,	,	,
1979	480	12	give	give	VB
1979	480	13	it	-PRON-	PRP
1979	480	14	a	a	DT
1979	480	15	couple	couple	NN
1979	480	16	of	of	IN
1979	480	17	days	day	NNS
1979	480	18	to	to	TO
1979	480	19	ripen	ripen	VB
1979	480	20	on	on	IN
1979	480	21	your	-PRON-	PRP$
1979	480	22	kitchen	kitchen	NN
1979	480	23	counter	counter	NN
1979	480	24	.	.	.
1979	481	1	2	2	CD
1979	481	2	fresh	fresh	JJ
1979	481	3	Cornish	cornish	JJ
1979	481	4	game	game	NN
1979	481	5	hens	hen	VBZ
1979	481	6	salt	salt	NN
1979	481	7	and	and	CC
1979	481	8	ground	ground	NN
1979	481	9	pepper	pepper	NN
1979	481	10	to	to	TO
1979	481	11	taste	taste	NN
1979	481	12	3	3	CD
1979	481	13	tablespoons	tablespoon	NNS
1979	481	14	butter	butter	NN
1979	481	15	or	or	CC
1979	481	16	margarine	margarine	NN
1979	481	17	1	1	CD
1979	481	18	tablespoon	tablespoon	NN
1979	481	19	sugar	sugar	NN
1979	481	20	1	1	CD
1979	481	21	ripe	ripe	JJ
1979	481	22	kiwifruit	kiwifruit	NN
1979	481	23	,	,	,
1979	481	24	peeled	peel	VBN
1979	481	25	and	and	CC
1979	481	26	mashed	mash	VBN
1979	481	27	Preheat	Preheat	NNP
1979	481	28	oven	oven	VBD
1979	481	29	to	to	IN
1979	481	30	350oF.	350of.	CD
1979	482	1	Remove	remove	VB
1979	482	2	giblets	giblet	NNS
1979	482	3	.	.	.
1979	483	1	Season	season	NN
1979	483	2	hens	hen	NNS
1979	483	3	inside	inside	RB
1979	483	4	and	and	CC
1979	483	5	out	out	RB
1979	483	6	with	with	IN
1979	483	7	salt	salt	NN
1979	483	8	and	and	CC
1979	483	9	pepper	pepper	NN
1979	483	10	.	.	.
1979	484	1	Tie	tie	NN
1979	484	2	legs	leg	NNS
1979	484	3	together	together	RB
1979	484	4	,	,	,
1979	484	5	fold	fold	VB
1979	484	6	wings	wing	NNS
1979	484	7	back	back	RP
1979	484	8	and	and	CC
1979	484	9	arrange	arrange	VB
1979	484	10	in	in	IN
1979	484	11	baking	baking	NNP
1979	484	12	pan	pan	NNP
1979	484	13	.	.	.
1979	485	1	In	in	IN
1979	485	2	a	a	DT
1979	485	3	small	small	JJ
1979	485	4	saucepan	saucepan	NN
1979	485	5	over	over	IN
1979	485	6	medium	medium	JJ
1979	485	7	-	-	HYPH
1979	485	8	low	low	JJ
1979	485	9	heat	heat	NN
1979	485	10	,	,	,
1979	485	11	melt	melt	NNP
1979	485	12	butter	butter	NN
1979	485	13	.	.	.
1979	486	1	Brush	brush	NN
1979	486	2	hens	hen	VBZ
1979	486	3	with	with	IN
1979	486	4	2	2	CD
1979	486	5	tablespoons	tablespoon	NNS
1979	486	6	butter	butter	NN
1979	486	7	,	,	,
1979	486	8	reserving	reserving	NN
1979	486	9	remainder	remainder	NN
1979	486	10	.	.	.
1979	487	1	Put	put	VB
1979	487	2	hens	hen	NNS
1979	487	3	in	in	IN
1979	487	4	oven	oven	NN
1979	487	5	,	,	,
1979	487	6	and	and	CC
1979	487	7	while	while	IN
1979	487	8	they	-PRON-	PRP
1979	487	9	are	be	VBP
1979	487	10	cooking	cook	VBG
1979	487	11	,	,	,
1979	487	12	prepare	prepare	VB
1979	487	13	kiwi	kiwi	NN
1979	487	14	glaze	glaze	NN
1979	487	15	.	.	.
1979	488	1	Add	add	VB
1979	488	2	sugar	sugar	NN
1979	488	3	to	to	IN
1979	488	4	remaining	remain	VBG
1979	488	5	butter	butter	NN
1979	488	6	in	in	IN
1979	488	7	pan	pan	NN
1979	488	8	and	and	CC
1979	488	9	heat	heat	VB
1979	488	10	over	over	IN
1979	488	11	medium	medium	NN
1979	488	12	-	-	HYPH
1979	488	13	low	low	NN
1979	488	14	until	until	IN
1979	488	15	sugar	sugar	NN
1979	488	16	dissolves	dissolve	NNS
1979	488	17	.	.	.
1979	489	1	Add	Add	NNP
1979	489	2	mashed	mash	VBN
1979	489	3	kiwi	kiwi	NN
1979	489	4	and	and	CC
1979	489	5	cook	cook	VB
1979	489	6	one	one	CD
1979	489	7	minute	minute	NN
1979	489	8	.	.	.
1979	490	1	Remove	remove	VB
1979	490	2	from	from	IN
1979	490	3	heat	heat	NN
1979	490	4	.	.	.
1979	491	1	After	after	IN
1979	491	2	45	45	CD
1979	491	3	minutes	minute	NNS
1979	491	4	of	of	IN
1979	491	5	cooking	cooking	NN
1979	491	6	time	time	NN
1979	491	7	,	,	,
1979	491	8	brush	brush	NN
1979	491	9	hens	hen	VBZ
1979	491	10	generously	generously	RB
1979	491	11	with	with	IN
1979	491	12	kiwi	kiwi	NN
1979	491	13	glaze	glaze	NN
1979	491	14	.	.	.
1979	492	1	Continue	continue	VB
1979	492	2	baking	bake	VBG
1979	492	3	for	for	IN
1979	492	4	15	15	CD
1979	492	5	to	to	TO
1979	492	6	20	20	CD
1979	492	7	minutes	minute	NNS
1979	492	8	or	or	CC
1979	492	9	until	until	IN
1979	492	10	juices	juice	NNS
1979	492	11	run	run	VBP
1979	492	12	clear	clear	JJ
1979	492	13	with	with	IN
1979	492	14	no	no	DT
1979	492	15	hint	hint	NN
1979	492	16	of	of	IN
1979	492	17	pink	pink	NN
1979	492	18	when	when	WRB
1979	492	19	thigh	thigh	NNP
1979	492	20	is	be	VBZ
1979	492	21	pierced	pierce	VBN
1979	492	22	.	.	.
1979	493	1	FAMILY	family	NN
1979	493	2	FAVORITES	favorite	NNS
1979	493	3	In	in	IN
1979	493	4	contrast	contrast	NN
1979	493	5	to	to	IN
1979	493	6	the	the	DT
1979	493	7	preceding	precede	VBG
1979	493	8	recipes	recipe	NNS
1979	493	9	,	,	,
1979	493	10	these	these	DT
1979	493	11	recipes	recipe	NNS
1979	493	12	have	have	VBP
1979	493	13	more	more	JJR
1979	493	14	ingredients	ingredient	NNS
1979	493	15	and	and	CC
1979	493	16	require	require	VB
1979	493	17	more	more	JJR
1979	493	18	preparation	preparation	NN
1979	493	19	time	time	NN
1979	493	20	,	,	,
1979	493	21	but	but	CC
1979	493	22	if	if	IN
1979	493	23	you	-PRON-	PRP
1979	493	24	've	have	VB
1979	493	25	got	get	VBN
1979	493	26	the	the	DT
1979	493	27	time	time	NN
1979	493	28	,	,	,
1979	493	29	they	-PRON-	PRP
1979	493	30	're	be	VBP
1979	493	31	worth	worth	JJ
1979	493	32	it	-PRON-	PRP
1979	493	33	.	.	.
1979	494	1	If	if	IN
1979	494	2	you	-PRON-	PRP
1979	494	3	want	want	VBP
1979	494	4	to	to	TO
1979	494	5	minimize	minimize	VB
1979	494	6	time	time	NN
1979	494	7	in	in	IN
1979	494	8	the	the	DT
1979	494	9	kitchen	kitchen	NN
1979	494	10	using	use	VBG
1979	494	11	these	these	DT
1979	494	12	recipes	recipe	NNS
1979	494	13	,	,	,
1979	494	14	here	here	RB
1979	494	15	are	be	VBP
1979	494	16	some	some	DT
1979	494	17	suggestions	suggestion	NNS
1979	494	18	.	.	.
1979	495	1	Tips	tip	NNS
1979	495	2	for	for	IN
1979	495	3	Saving	Saving	NNP
1979	495	4	Time	Time	NNP
1979	495	5	in	in	IN
1979	495	6	the	the	DT
1979	495	7	Kitchen	Kitchen	NNP
1979	495	8	_	_	NNP
1979	495	9	To	to	TO
1979	495	10	halve	halve	VB
1979	495	11	baking	baking	NN
1979	495	12	time	time	NN
1979	495	13	,	,	,
1979	495	14	select	select	VB
1979	495	15	boneless	boneless	NN
1979	495	16	chicken	chicken	NN
1979	495	17	breasts	breast	NNS
1979	495	18	.	.	.
1979	496	1	Cooking	cooking	NN
1979	496	2	time	time	NN
1979	496	3	is	be	VBZ
1979	496	4	only	only	RB
1979	496	5	15	15	CD
1979	496	6	-	-	SYM
1979	496	7	20	20	CD
1979	496	8	minutes	minute	NNS
1979	496	9	at	at	IN
1979	496	10	350oF.	350of.	CD
1979	497	1	A	a	DT
1979	497	2	bone	bone	NN
1979	497	3	-	-	HYPH
1979	497	4	in	in	RP
1979	497	5	breast	breast	NN
1979	497	6	takes	take	VBZ
1979	497	7	35	35	CD
1979	497	8	-	-	SYM
1979	497	9	45	45	CD
1979	497	10	minutes	minute	NNS
1979	497	11	.	.	.
1979	498	1	_	_	NNP
1979	498	2	Stir	Stir	NNP
1979	498	3	fry	fry	NN
1979	498	4	chicken	chicken	NN
1979	498	5	can	can	MD
1979	498	6	be	be	VB
1979	498	7	done	do	VBN
1979	498	8	in	in	IN
1979	498	9	as	as	RB
1979	498	10	little	little	JJ
1979	498	11	as	as	IN
1979	498	12	4	4	CD
1979	498	13	minutes	minute	NNS
1979	498	14	.	.	.
1979	499	1	_	_	NNP
1979	499	2	Cook	Cook	NNP
1979	499	3	double	double	JJ
1979	499	4	batches	batch	NNS
1979	499	5	and	and	CC
1979	499	6	freeze	freeze	VB
1979	499	7	the	the	DT
1979	499	8	extras	extra	NNS
1979	499	9	in	in	IN
1979	499	10	serving	serve	VBG
1979	499	11	size	size	NN
1979	499	12	packages	package	NNS
1979	499	13	.	.	.
1979	500	1	On	on	IN
1979	500	2	days	day	NNS
1979	500	3	when	when	WRB
1979	500	4	time	time	NN
1979	500	5	is	be	VBZ
1979	500	6	short	short	JJ
1979	500	7	,	,	,
1979	500	8	pop	pop	VB
1979	500	9	a	a	DT
1979	500	10	package	package	NN
1979	500	11	into	into	IN
1979	500	12	the	the	DT
1979	500	13	microwave	microwave	NN
1979	500	14	for	for	IN
1979	500	15	"	"	``
1979	500	16	fast	fast	JJ
1979	500	17	food	food	NN
1979	500	18	.	.	.
1979	500	19	"	"	''
1979	501	1	_	_	XX
1979	501	2	Take	take	VB
1979	501	3	advantage	advantage	NN
1979	501	4	of	of	IN
1979	501	5	your	-PRON-	PRP$
1979	501	6	supermarket	supermarket	NN
1979	501	7	's	's	POS
1979	501	8	time	time	NN
1979	501	9	-	-	HYPH
1979	501	10	saving	save	VBG
1979	501	11	convenience	convenience	NN
1979	501	12	items	item	NNS
1979	501	13	.	.	.
1979	502	1	If	if	IN
1979	502	2	you	-PRON-	PRP
1979	502	3	're	be	VBP
1979	502	4	in	in	IN
1979	502	5	a	a	DT
1979	502	6	hurry	hurry	NN
1979	502	7	,	,	,
1979	502	8	do	do	VB
1979	502	9	n't	not	RB
1979	502	10	bother	bother	VB
1979	502	11	to	to	TO
1979	502	12	slice	slice	VB
1979	502	13	and	and	CC
1979	502	14	chop	chop	VB
1979	502	15	your	-PRON-	PRP$
1979	502	16	fresh	fresh	JJ
1979	502	17	ingredients	ingredient	NNS
1979	502	18	.	.	.
1979	503	1	The	the	DT
1979	503	2	salad	salad	NN
1979	503	3	bar	bar	NN
1979	503	4	has	have	VBZ
1979	503	5	probably	probably	RB
1979	503	6	done	do	VBN
1979	503	7	it	-PRON-	PRP
1979	503	8	for	for	IN
1979	503	9	you	-PRON-	PRP
1979	503	10	.	.	.
1979	504	1	You	-PRON-	PRP
1979	504	2	can	can	MD
1979	504	3	also	also	RB
1979	504	4	find	find	VB
1979	504	5	time	time	NN
1979	504	6	savers	saver	NNS
1979	504	7	such	such	JJ
1979	504	8	as	as	IN
1979	504	9	shredded	shred	VBN
1979	504	10	cheese	cheese	NN
1979	504	11	and	and	CC
1979	504	12	frozen	frozen	JJ
1979	504	13	chopped	chopped	JJ
1979	504	14	onion	onion	NN
1979	504	15	.	.	.
1979	505	1	(	(	-LRB-
1979	505	2	The	the	DT
1979	505	3	supermarket	supermarket	NN
1979	505	4	industry	industry	NN
1979	505	5	has	have	VBZ
1979	505	6	watched	watch	VBN
1979	505	7	restaurants	restaurant	NNS
1979	505	8	and	and	CC
1979	505	9	fast	fast	JJ
1979	505	10	food	food	NN
1979	505	11	stores	store	NNS
1979	505	12	take	take	VB
1979	505	13	more	more	JJR
1979	505	14	and	and	CC
1979	505	15	more	more	JJR
1979	505	16	of	of	IN
1979	505	17	your	-PRON-	PRP$
1979	505	18	food	food	NN
1979	505	19	dollars	dollar	NNS
1979	505	20	away	away	RB
1979	505	21	each	each	DT
1979	505	22	year	year	NN
1979	505	23	.	.	.
1979	506	1	They	-PRON-	PRP
1979	506	2	're	be	VBP
1979	506	3	now	now	RB
1979	506	4	doing	do	VBG
1979	506	5	everything	everything	NN
1979	506	6	they	-PRON-	PRP
1979	506	7	can	can	MD
1979	506	8	think	think	VB
1979	506	9	of	of	IN
1979	506	10	to	to	TO
1979	506	11	reverse	reverse	VB
1979	506	12	this	this	DT
1979	506	13	trend	trend	NN
1979	506	14	and	and	CC
1979	506	15	make	make	VB
1979	506	16	supermarket	supermarket	NN
1979	506	17	shopping	shopping	NN
1979	506	18	so	so	RB
1979	506	19	attractive	attractive	JJ
1979	506	20	,	,	,
1979	506	21	quick	quick	JJ
1979	506	22	,	,	,
1979	506	23	convenient	convenient	JJ
1979	506	24	and	and	CC
1979	506	25	economical	economical	JJ
1979	506	26	that	that	IN
1979	506	27	you	-PRON-	PRP
1979	506	28	'll	will	MD
1979	506	29	want	want	VB
1979	506	30	to	to	TO
1979	506	31	cook	cook	VB
1979	506	32	at	at	IN
1979	506	33	home	home	NN
1979	506	34	.	.	.
1979	506	35	)	)	-RRB-
1979	507	1	_	_	NNP
1979	507	2	Learn	Learn	NNP
1979	507	3	to	to	TO
1979	507	4	cook	cook	VB
1979	507	5	chicken	chicken	NN
1979	507	6	in	in	IN
1979	507	7	the	the	DT
1979	507	8	microwave	microwave	NN
1979	507	9	.	.	.
1979	508	1	A	a	DT
1979	508	2	pound	pound	NN
1979	508	3	of	of	IN
1979	508	4	broiler	broiler	NN
1979	508	5	parts	part	NNS
1979	508	6	that	that	WDT
1979	508	7	would	would	MD
1979	508	8	take	take	VB
1979	508	9	40	40	CD
1979	508	10	minutes	minute	NNS
1979	508	11	in	in	IN
1979	508	12	a	a	DT
1979	508	13	350	350	CD
1979	508	14	degree	degree	NN
1979	508	15	oven	oven	NN
1979	508	16	takes	take	VBZ
1979	508	17	only	only	RB
1979	508	18	6	6	CD
1979	508	19	-	-	SYM
1979	508	20	10	10	CD
1979	508	21	minutes	minute	NNS
1979	508	22	in	in	IN
1979	508	23	the	the	DT
1979	508	24	microwave	microwave	NN
1979	508	25	.	.	.
1979	509	1	See	see	VB
1979	509	2	Chapter	Chapter	NNP
1979	509	3	Four	four	CD
1979	509	4	,	,	,
1979	509	5	Chicken	Chicken	NNP
1979	509	6	in	in	IN
1979	509	7	the	the	DT
1979	509	8	Microwave	Microwave	NNP
1979	509	9	.	.	.
1979	510	1	SOUPS	SOUPS	NNP
1979	510	2	PHOTO	PHOTO	NNP
1979	510	3	:	:	:
1979	510	4	Pot	pot	NN
1979	510	5	of	of	IN
1979	510	6	soup	soup	NN
1979	510	7	with	with	IN
1979	510	8	fresh	fresh	JJ
1979	510	9	vegetables	vegetable	NNS
1979	510	10	surrounding	surround	VBG
1979	510	11	outside	outside	IN
1979	510	12	-	-	HYPH
1979	510	13	2	2	CD
1979	510	14	Wherever	wherever	NN
1979	510	15	there	there	EX
1979	510	16	are	be	VBP
1979	510	17	people	people	NNS
1979	510	18	and	and	CC
1979	510	19	chickens	chicken	NNS
1979	510	20	,	,	,
1979	510	21	there	there	EX
1979	510	22	are	be	VBP
1979	510	23	chicken	chicken	NN
1979	510	24	soups	soup	NNS
1979	510	25	.	.	.
1979	511	1	Virtually	virtually	RB
1979	511	2	every	every	DT
1979	511	3	immigrant	immigrant	JJ
1979	511	4	group	group	NN
1979	511	5	arriving	arrive	VBG
1979	511	6	in	in	IN
1979	511	7	America	America	NNP
1979	511	8	brought	bring	VBD
1979	511	9	along	along	RP
1979	511	10	favorite	favorite	JJ
1979	511	11	chicken	chicken	NN
1979	511	12	soup	soup	NN
1979	511	13	recipes	recipe	NNS
1979	511	14	and	and	CC
1979	511	15	often	often	RB
1979	511	16	the	the	DT
1979	511	17	treasured	treasured	JJ
1979	511	18	family	family	NN
1979	511	19	soup	soup	NN
1979	511	20	pot	pot	NN
1979	511	21	,	,	,
1979	511	22	too	too	RB
1979	511	23	.	.	.
1979	512	1	If	if	IN
1979	512	2	you	-PRON-	PRP
1979	512	3	grew	grow	VBD
1979	512	4	up	up	RP
1979	512	5	on	on	IN
1979	512	6	canned	canned	JJ
1979	512	7	,	,	,
1979	512	8	frozen	freeze	VBN
1979	512	9	,	,	,
1979	512	10	and	and	CC
1979	512	11	dried	dry	VBN
1979	512	12	soups	soup	NNS
1979	512	13	,	,	,
1979	512	14	you	-PRON-	PRP
1979	512	15	may	may	MD
1979	512	16	not	not	RB
1979	512	17	realize	realize	VB
1979	512	18	how	how	WRB
1979	512	19	easy	easy	JJ
1979	512	20	it	-PRON-	PRP
1979	512	21	is	be	VBZ
1979	512	22	to	to	TO
1979	512	23	make	make	VB
1979	512	24	truly	truly	RB
1979	512	25	wonderful	wonderful	JJ
1979	512	26	soups	soup	NNS
1979	512	27	at	at	IN
1979	512	28	home	home	NN
1979	512	29	.	.	.
1979	513	1	If	if	IN
1979	513	2	so	so	RB
1979	513	3	,	,	,
1979	513	4	try	try	VB
1979	513	5	it	-PRON-	PRP
1979	513	6	for	for	IN
1979	513	7	yourself	-PRON-	PRP
1979	513	8	,	,	,
1979	513	9	perhaps	perhaps	RB
1979	513	10	with	with	IN
1979	513	11	these	these	DT
1979	513	12	American	american	JJ
1979	513	13	classics	classic	NNS
1979	513	14	.	.	.
1979	514	1	All	all	PDT
1979	514	2	the	the	DT
1979	514	3	soups	soup	NNS
1979	514	4	are	be	VBP
1979	514	5	based	base	VBN
1979	514	6	on	on	IN
1979	514	7	a	a	DT
1979	514	8	key	key	JJ
1979	514	9	ingredient	ingredient	NN
1979	514	10	:	:	:
1979	514	11	rich	rich	JJ
1979	514	12	,	,	,
1979	514	13	homemade	homemade	JJ
1979	514	14	chicken	chicken	NN
1979	514	15	stock	stock	NN
1979	514	16	,	,	,
1979	514	17	made	make	VBN
1979	514	18	from	from	IN
1979	514	19	either	either	CC
1979	514	20	whole	whole	JJ
1979	514	21	birds	bird	NNS
1979	514	22	or	or	CC
1979	514	23	from	from	IN
1979	514	24	parts	part	NNS
1979	514	25	,	,	,
1979	514	26	in	in	IN
1979	514	27	about	about	RB
1979	514	28	three	three	CD
1979	514	29	hours	hour	NNS
1979	514	30	.	.	.
1979	515	1	Stock	stock	NN
1979	515	2	takes	take	VBZ
1979	515	3	little	little	JJ
1979	515	4	tending	tending	NN
1979	515	5	,	,	,
1979	515	6	just	just	RB
1979	515	7	slow	slow	VB
1979	515	8	easy	easy	JJ
1979	515	9	cooking	cooking	NN
1979	515	10	to	to	TO
1979	515	11	bring	bring	VB
1979	515	12	out	out	RP
1979	515	13	all	all	PDT
1979	515	14	the	the	DT
1979	515	15	flavor	flavor	NN
1979	515	16	and	and	CC
1979	515	17	wholesome	wholesome	JJ
1979	515	18	goodness	goodness	NN
1979	515	19	.	.	.
1979	516	1	Why	why	WRB
1979	516	2	not	not	RB
1979	516	3	try	try	VB
1979	516	4	making	make	VBG
1979	516	5	one	one	CD
1979	516	6	of	of	IN
1979	516	7	these	these	DT
1979	516	8	soups	soup	NNS
1979	516	9	now	now	RB
1979	516	10	?	?	.
1979	517	1	And	and	CC
1979	517	2	then	then	RB
1979	517	3	,	,	,
1979	517	4	with	with	IN
1979	517	5	the	the	DT
1979	517	6	help	help	NN
1979	517	7	of	of	IN
1979	517	8	your	-PRON-	PRP$
1979	517	9	freezer	freezer	NN
1979	517	10	,	,	,
1979	517	11	enjoy	enjoy	VB
1979	517	12	the	the	DT
1979	517	13	results	result	NNS
1979	517	14	many	many	JJ
1979	517	15	times	time	NNS
1979	517	16	in	in	IN
1979	517	17	the	the	DT
1979	517	18	coming	coming	JJ
1979	517	19	months	month	NNS
1979	517	20	.	.	.
1979	518	1	Basic	basic	JJ
1979	518	2	Guide	Guide	NNP
1979	518	3	to	to	IN
1979	518	4	Chicken	Chicken	NNP
1979	518	5	Soup	Soup	NNP
1979	518	6	_	_	NNP
1979	518	7	Older	Older	NNP
1979	518	8	,	,	,
1979	518	9	larger	large	JJR
1979	518	10	birds	bird	NNS
1979	518	11	,	,	,
1979	518	12	such	such	JJ
1979	518	13	as	as	IN
1979	518	14	the	the	DT
1979	518	15	5	5	CD
1979	518	16	-	-	SYM
1979	518	17	7	7	CD
1979	518	18	pound	pound	NN
1979	518	19	roasters	roaster	NNS
1979	518	20	,	,	,
1979	518	21	make	make	VB
1979	518	22	the	the	DT
1979	518	23	best	good	JJS
1979	518	24	soups	soup	NNS
1979	518	25	.	.	.
1979	519	1	An	an	DT
1979	519	2	older	old	JJR
1979	519	3	bird	bird	NN
1979	519	4	will	will	MD
1979	519	5	have	have	VB
1979	519	6	developed	develop	VBN
1979	519	7	more	more	JJR
1979	519	8	of	of	IN
1979	519	9	the	the	DT
1979	519	10	rich	rich	JJ
1979	519	11	,	,	,
1979	519	12	intense	intense	JJ
1979	519	13	chickeny	chickeny	NN
1979	519	14	flavor	flavor	NN
1979	519	15	than	than	IN
1979	519	16	the	the	DT
1979	519	17	younger	young	JJR
1979	519	18	,	,	,
1979	519	19	milder	milder	NN
1979	519	20	-	-	HYPH
1979	519	21	flavored	flavor	VBN
1979	519	22	broilers	broiler	NNS
1979	519	23	or	or	CC
1979	519	24	Cornish	cornish	JJ
1979	519	25	hens	hen	NNS
1979	519	26	.	.	.
1979	520	1	I	-PRON-	PRP
1979	520	2	've	have	VB
1979	520	3	made	make	VBN
1979	520	4	soup	soup	NN
1979	520	5	from	from	IN
1979	520	6	broilers	broiler	NNS
1979	520	7	and	and	CC
1979	520	8	while	while	IN
1979	520	9	it	-PRON-	PRP
1979	520	10	was	be	VBD
1979	520	11	n't	not	RB
1979	520	12	bad	bad	JJ
1979	520	13	,	,	,
1979	520	14	it	-PRON-	PRP
1979	520	15	was	be	VBD
1979	520	16	n't	not	RB
1979	520	17	as	as	RB
1979	520	18	good	good	JJ
1979	520	19	as	as	IN
1979	520	20	it	-PRON-	PRP
1979	520	21	could	could	MD
1979	520	22	be	be	VB
1979	520	23	.	.	.
1979	521	1	_	_	NNP
1979	521	2	Use	Use	NNP
1979	521	3	roaster	roaster	NN
1979	521	4	parts	part	NNS
1979	521	5	if	if	IN
1979	521	6	you	-PRON-	PRP
1979	521	7	want	want	VBP
1979	521	8	to	to	TO
1979	521	9	save	save	VB
1979	521	10	time	time	NN
1979	521	11	.	.	.
1979	522	1	They	-PRON-	PRP
1979	522	2	cook	cook	VBP
1979	522	3	faster	fast	RBR
1979	522	4	and	and	CC
1979	522	5	are	be	VBP
1979	522	6	excellent	excellent	JJ
1979	522	7	when	when	WRB
1979	522	8	you	-PRON-	PRP
1979	522	9	need	need	VBP
1979	522	10	only	only	RB
1979	522	11	a	a	DT
1979	522	12	small	small	JJ
1979	522	13	amount	amount	NN
1979	522	14	of	of	IN
1979	522	15	broth	broth	NN
1979	522	16	.	.	.
1979	523	1	The	the	DT
1979	523	2	richest	rich	JJS
1979	523	3	flavor	flavor	NN
1979	523	4	,	,	,
1979	523	5	by	by	IN
1979	523	6	the	the	DT
1979	523	7	way	way	NN
1979	523	8	,	,	,
1979	523	9	comes	come	VBZ
1979	523	10	from	from	IN
1979	523	11	the	the	DT
1979	523	12	muscles	muscle	NNS
1979	523	13	that	that	WDT
1979	523	14	are	be	VBP
1979	523	15	exercised	exercise	VBN
1979	523	16	most	most	RBS
1979	523	17	,	,	,
1979	523	18	which	which	WDT
1979	523	19	happen	happen	VBP
1979	523	20	to	to	TO
1979	523	21	be	be	VB
1979	523	22	the	the	DT
1979	523	23	dark	dark	JJ
1979	523	24	meat	meat	NN
1979	523	25	muscles	muscle	NNS
1979	523	26	.	.	.
1979	524	1	All	all	DT
1979	524	2	parts	part	NNS
1979	524	3	will	will	MD
1979	524	4	make	make	VB
1979	524	5	satisfactory	satisfactory	JJ
1979	524	6	soup	soup	NN
1979	524	7	,	,	,
1979	524	8	but	but	CC
1979	524	9	the	the	DT
1979	524	10	legs	leg	NNS
1979	524	11	,	,	,
1979	524	12	thighs	thigh	NNS
1979	524	13	and	and	CC
1979	524	14	necks	neck	NNS
1979	524	15	provide	provide	VBP
1979	524	16	the	the	DT
1979	524	17	fullest	full	JJS
1979	524	18	flavor	flavor	NN
1979	524	19	.	.	.
1979	525	1	_	_	NNP
1979	525	2	For	for	IN
1979	525	3	clear	clear	JJ
1979	525	4	,	,	,
1979	525	5	golden	golden	JJ
1979	525	6	broth	broth	NN
1979	525	7	,	,	,
1979	525	8	do	do	VBP
1979	525	9	not	not	RB
1979	525	10	add	add	VB
1979	525	11	liver	liver	NN
1979	525	12	.	.	.
1979	526	1	It	-PRON-	PRP
1979	526	2	turns	turn	VBZ
1979	526	3	stock	stock	NN
1979	526	4	cloudy	cloudy	JJ
1979	526	5	.	.	.
1979	527	1	And	and	CC
1979	527	2	avoid	avoid	VB
1979	527	3	a	a	DT
1979	527	4	greenish	greenish	JJ
1979	527	5	cast	cast	VBN
1979	527	6	by	by	IN
1979	527	7	using	use	VBG
1979	527	8	only	only	RB
1979	527	9	parsley	parsley	NN
1979	527	10	stems	stem	NNS
1979	527	11	and	and	CC
1979	527	12	the	the	DT
1979	527	13	white	white	JJ
1979	527	14	parts	part	NNS
1979	527	15	of	of	IN
1979	527	16	leeks	leek	NNS
1979	527	17	or	or	CC
1979	527	18	scallions	scallion	NNS
1979	527	19	.	.	.
1979	528	1	_	_	NNP
1979	528	2	As	as	IN
1979	528	3	the	the	DT
1979	528	4	stock	stock	NN
1979	528	5	cooks	cook	VBZ
1979	528	6	down	down	RP
1979	528	7	,	,	,
1979	528	8	foam	foam	NN
1979	528	9	will	will	MD
1979	528	10	float	float	VB
1979	528	11	to	to	IN
1979	528	12	the	the	DT
1979	528	13	top	top	NN
1979	528	14	.	.	.
1979	529	1	Skim	Skim	NNP
1979	529	2	it	-PRON-	PRP
1979	529	3	off	off	RP
1979	529	4	,	,	,
1979	529	5	or	or	CC
1979	529	6	strain	strain	VB
1979	529	7	it	-PRON-	PRP
1979	529	8	out	out	RP
1979	529	9	through	through	IN
1979	529	10	double	double	JJ
1979	529	11	cheesecloth	cheesecloth	NN
1979	529	12	when	when	WRB
1979	529	13	the	the	DT
1979	529	14	stock	stock	NN
1979	529	15	is	be	VBZ
1979	529	16	complete	complete	JJ
1979	529	17	.	.	.
1979	530	1	Tie	tie	NN
1979	530	2	herbs	herbs	NN
1979	530	3	and	and	CC
1979	530	4	greens	green	NNS
1979	530	5	in	in	IN
1979	530	6	cheesecloth	cheesecloth	NN
1979	530	7	as	as	IN
1979	530	8	a	a	DT
1979	530	9	"	"	``
1979	530	10	bouquet	bouquet	JJ
1979	530	11	garni	garni	NN
1979	530	12	,	,	,
1979	530	13	"	"	''
1979	530	14	so	so	IN
1979	530	15	you	-PRON-	PRP
1979	530	16	wo	will	MD
1979	530	17	n't	not	RB
1979	530	18	inadvertently	inadvertently	RB
1979	530	19	remove	remove	VB
1979	530	20	them	-PRON-	PRP
1979	530	21	during	during	IN
1979	530	22	the	the	DT
1979	530	23	skimming	skimming	NN
1979	530	24	.	.	.
1979	531	1	_	_	NNP
1979	531	2	Always	always	RB
1979	531	3	simmer	simmer	JJ
1979	531	4	stock	stock	NN
1979	531	5	over	over	IN
1979	531	6	low	low	JJ
1979	531	7	to	to	IN
1979	531	8	medium	medium	JJ
1979	531	9	heat	heat	NN
1979	531	10	.	.	.
1979	532	1	It	-PRON-	PRP
1979	532	2	's	be	VBZ
1979	532	3	not	not	RB
1979	532	4	a	a	DT
1979	532	5	good	good	JJ
1979	532	6	idea	idea	NN
1979	532	7	to	to	TO
1979	532	8	boil	boil	VB
1979	532	9	the	the	DT
1979	532	10	stock	stock	NN
1979	532	11	for	for	IN
1979	532	12	the	the	DT
1979	532	13	same	same	JJ
1979	532	14	reason	reason	NN
1979	532	15	it	-PRON-	PRP
1979	532	16	's	be	VBZ
1979	532	17	not	not	RB
1979	532	18	a	a	DT
1979	532	19	good	good	JJ
1979	532	20	idea	idea	NN
1979	532	21	to	to	TO
1979	532	22	boil	boil	VB
1979	532	23	coffee	coffee	NN
1979	532	24	;	;	:
1979	532	25	too	too	RB
1979	532	26	much	much	JJ
1979	532	27	of	of	IN
1979	532	28	the	the	DT
1979	532	29	flavor	flavor	NN
1979	532	30	would	would	MD
1979	532	31	boil	boil	VB
1979	532	32	away	away	RB
1979	532	33	into	into	IN
1979	532	34	the	the	DT
1979	532	35	air	air	NN
1979	532	36	.	.	.
1979	533	1	_	_	NNP
1979	533	2	Leftover	Leftover	NNP
1979	533	3	vegetables	vegetable	NNS
1979	533	4	and	and	CC
1979	533	5	those	those	DT
1979	533	6	past	past	IN
1979	533	7	their	-PRON-	PRP$
1979	533	8	prime	prime	NN
1979	533	9	are	be	VBP
1979	533	10	good	good	JJ
1979	533	11	pureed	pureed	NN
1979	533	12	in	in	IN
1979	533	13	cream	cream	NN
1979	533	14	soups	soup	NNS
1979	533	15	.	.	.
1979	534	1	When	when	WRB
1979	534	2	thickening	thicken	VBG
1979	534	3	such	such	JJ
1979	534	4	recipes	recipe	NNS
1979	534	5	with	with	IN
1979	534	6	egg	egg	NN
1979	534	7	,	,	,
1979	534	8	prevent	prevent	VB
1979	534	9	curdling	curdling	NN
1979	534	10	by	by	IN
1979	534	11	stirring	stir	VBG
1979	534	12	a	a	DT
1979	534	13	cup	cup	NN
1979	534	14	of	of	IN
1979	534	15	hot	hot	JJ
1979	534	16	soup	soup	NN
1979	534	17	first	first	RB
1979	534	18	into	into	IN
1979	534	19	egg	egg	NN
1979	534	20	,	,	,
1979	534	21	then	then	RB
1979	534	22	back	back	RB
1979	534	23	into	into	IN
1979	534	24	soup	soup	NN
1979	534	25	.	.	.
1979	535	1	Also	also	RB
1979	535	2	,	,	,
1979	535	3	be	be	VB
1979	535	4	careful	careful	JJ
1979	535	5	to	to	TO
1979	535	6	keep	keep	VB
1979	535	7	the	the	DT
1979	535	8	soup	soup	NN
1979	535	9	from	from	IN
1979	535	10	boiling	boil	VBG
1979	535	11	once	once	IN
1979	535	12	you	-PRON-	PRP
1979	535	13	've	have	VB
1979	535	14	added	add	VBN
1979	535	15	the	the	DT
1979	535	16	egg	egg	NN
1979	535	17	.	.	.
1979	536	1	_	_	NNP
1979	536	2	Most	Most	JJS
1979	536	3	soups	soup	NNS
1979	536	4	develop	develop	VBP
1979	536	5	better	well	JJR
1979	536	6	flavor	flavor	NN
1979	536	7	if	if	IN
1979	536	8	you	-PRON-	PRP
1979	536	9	'll	will	MD
1979	536	10	store	store	VB
1979	536	11	them	-PRON-	PRP
1979	536	12	,	,	,
1979	536	13	covered	cover	VBN
1979	536	14	,	,	,
1979	536	15	in	in	IN
1979	536	16	the	the	DT
1979	536	17	refrigerator	refrigerator	NN
1979	536	18	for	for	IN
1979	536	19	a	a	DT
1979	536	20	day	day	NN
1979	536	21	or	or	CC
1979	536	22	two	two	CD
1979	536	23	.	.	.
1979	537	1	To	to	TO
1979	537	2	seal	seal	VB
1979	537	3	in	in	RP
1979	537	4	the	the	DT
1979	537	5	flavor	flavor	NN
1979	537	6	while	while	IN
1979	537	7	you	-PRON-	PRP
1979	537	8	're	be	VBP
1979	537	9	storing	store	VBG
1979	537	10	the	the	DT
1979	537	11	soup	soup	NN
1979	537	12	,	,	,
1979	537	13	do	do	VB
1979	537	14	n't	not	RB
1979	537	15	remove	remove	VB
1979	537	16	the	the	DT
1979	537	17	fat	fat	NN
1979	537	18	that	that	WDT
1979	537	19	's	be	VBZ
1979	537	20	on	on	IN
1979	537	21	top	top	NN
1979	537	22	.	.	.
1979	538	1	When	when	WRB
1979	538	2	you	-PRON-	PRP
1979	538	3	're	be	VBP
1979	538	4	ready	ready	JJ
1979	538	5	to	to	TO
1979	538	6	serve	serve	VB
1979	538	7	the	the	DT
1979	538	8	soup	soup	NN
1979	538	9	you	-PRON-	PRP
1979	538	10	can	can	MD
1979	538	11	lift	lift	VB
1979	538	12	the	the	DT
1979	538	13	congealed	congeal	VBN
1979	538	14	fat	fat	NN
1979	538	15	off	off	RP
1979	538	16	as	as	IN
1979	538	17	a	a	DT
1979	538	18	sheet	sheet	NN
1979	538	19	.	.	.
1979	539	1	To	to	TO
1979	539	2	remove	remove	VB
1979	539	3	the	the	DT
1979	539	4	last	last	JJ
1979	539	5	particles	particle	NNS
1979	539	6	of	of	IN
1979	539	7	fat	fat	NN
1979	539	8	,	,	,
1979	539	9	place	place	VB
1979	539	10	unscented	unscented	JJ
1979	539	11	paper	paper	NN
1979	539	12	towel	towel	NN
1979	539	13	on	on	IN
1979	539	14	the	the	DT
1979	539	15	surface	surface	NN
1979	539	16	.	.	.
1979	540	1	Draw	draw	VB
1979	540	2	towel	towel	NN
1979	540	3	to	to	IN
1979	540	4	one	one	CD
1979	540	5	side	side	NN
1979	540	6	and	and	CC
1979	540	7	remove	remove	VB
1979	540	8	.	.	.
1979	541	1	_	_	NNP
1979	541	2	When	when	WRB
1979	541	3	freezing	freeze	VBG
1979	541	4	stock	stock	NN
1979	541	5	,	,	,
1979	541	6	allow	allow	VBP
1979	541	7	1/2-	1/2-	CD
1979	541	8	to	to	IN
1979	541	9	1-inch	1-inch	CD
1979	541	10	head	head	NN
1979	541	11	room	room	NN
1979	541	12	in	in	IN
1979	541	13	containers	container	NNS
1979	541	14	so	so	IN
1979	541	15	soup	soup	NN
1979	541	16	can	can	MD
1979	541	17	expand	expand	VB
1979	541	18	.	.	.
1979	542	1	Freeze	freeze	VB
1979	542	2	some	some	DT
1979	542	3	in	in	IN
1979	542	4	quart-	quart-	NNS
1979	542	5	sized	sized	JJ
1979	542	6	or	or	CC
1979	542	7	larger	large	JJR
1979	542	8	containers	container	NNS
1979	542	9	for	for	IN
1979	542	10	use	use	NN
1979	542	11	in	in	IN
1979	542	12	soups	soup	NNS
1979	542	13	.	.	.
1979	543	1	Ladle	ladle	VB
1979	543	2	the	the	DT
1979	543	3	rest	rest	NN
1979	543	4	into	into	IN
1979	543	5	ice	ice	NN
1979	543	6	cube	cube	NNP
1979	543	7	trays	trays	NNP
1979	543	8	or	or	CC
1979	543	9	muffin	muffin	NNP
1979	543	10	cups	cup	NNS
1979	543	11	for	for	IN
1979	543	12	adding	add	VBG
1979	543	13	to	to	IN
1979	543	14	vegetables	vegetable	NNS
1979	543	15	,	,	,
1979	543	16	sauces	sauce	NNS
1979	543	17	,	,	,
1979	543	18	or	or	CC
1979	543	19	gravies	gravy	NNS
1979	543	20	.	.	.
1979	544	1	Freeze	freeze	VB
1979	544	2	and	and	CC
1979	544	3	then	then	RB
1979	544	4	transfer	transfer	VB
1979	544	5	frozen	frozen	JJ
1979	544	6	stock	stock	NN
1979	544	7	cubes	cube	NNS
1979	544	8	to	to	IN
1979	544	9	a	a	DT
1979	544	10	plastic	plastic	JJ
1979	544	11	bag	bag	NN
1979	544	12	or	or	CC
1979	544	13	freezer	freezer	NN
1979	544	14	container	container	NN
1979	544	15	and	and	CC
1979	544	16	keep	keep	VB
1979	544	17	frozen	freeze	VBN
1979	544	18	until	until	IN
1979	544	19	ready	ready	JJ
1979	544	20	to	to	TO
1979	544	21	use	use	VB
1979	544	22	.	.	.
1979	545	1	_	_	NNP
1979	545	2	Soup	Soup	NNP
1979	545	3	may	may	MD
1979	545	4	be	be	VB
1979	545	5	stored	store	VBN
1979	545	6	in	in	IN
1979	545	7	the	the	DT
1979	545	8	refrigerator	refrigerator	NN
1979	545	9	two	two	CD
1979	545	10	or	or	CC
1979	545	11	three	three	CD
1979	545	12	days	day	NNS
1979	545	13	or	or	CC
1979	545	14	frozen	freeze	VBN
1979	545	15	for	for	IN
1979	545	16	three	three	CD
1979	545	17	to	to	TO
1979	545	18	four	four	CD
1979	545	19	months	month	NNS
1979	545	20	.	.	.
1979	546	1	When	when	WRB
1979	546	2	reheating	reheat	VBG
1979	546	3	,	,	,
1979	546	4	make	make	VB
1979	546	5	sure	sure	JJ
1979	546	6	to	to	TO
1979	546	7	bring	bring	VB
1979	546	8	the	the	DT
1979	546	9	broth	broth	NN
1979	546	10	to	to	IN
1979	546	11	a	a	DT
1979	546	12	boil	boil	NN
1979	546	13	.	.	.
1979	547	1	Soups	soup	NNS
1979	547	2	enriched	enrich	VBD
1979	547	3	with	with	IN
1979	547	4	eggs	egg	NNS
1979	547	5	are	be	VBP
1979	547	6	,	,	,
1979	547	7	unfortunately	unfortunately	RB
1979	547	8	,	,	,
1979	547	9	not	not	RB
1979	547	10	good	good	JJ
1979	547	11	candidates	candidate	NNS
1979	547	12	for	for	IN
1979	547	13	reheating	reheat	VBG
1979	547	14	;	;	:
1979	547	15	they	-PRON-	PRP
1979	547	16	're	be	VBP
1979	547	17	apt	apt	JJ
1979	547	18	to	to	TO
1979	547	19	curdle	curdle	VB
1979	547	20	.	.	.
1979	548	1	BASIC	basic	JJ
1979	548	2	CHICKEN	CHICKEN	NNS
1979	548	3	STOCK	stock	NN
1979	548	4	Makes	make	VBZ
1979	548	5	about	about	RB
1979	548	6	8	8	CD
1979	548	7	cups	cup	NNS
1979	548	8	If	if	IN
1979	548	9	you	-PRON-	PRP
1979	548	10	need	need	VBP
1979	548	11	to	to	TO
1979	548	12	,	,	,
1979	548	13	you	-PRON-	PRP
1979	548	14	can	can	MD
1979	548	15	make	make	VB
1979	548	16	the	the	DT
1979	548	17	following	follow	VBG
1979	548	18	substitutions	substitution	NNS
1979	548	19	for	for	IN
1979	548	20	the	the	DT
1979	548	21	roaster	roaster	NN
1979	548	22	:	:	:
1979	548	23	1	1	CD
1979	548	24	stewing	stew	VBG
1979	548	25	hen	hen	NN
1979	548	26	or	or	CC
1979	548	27	spent	spend	VBN
1979	548	28	fowl	fowl	NN
1979	548	29	(	(	-LRB-
1979	548	30	5	5	CD
1979	548	31	-	-	SYM
1979	548	32	7	7	CD
1979	548	33	pounds	pound	NNS
1979	548	34	)	)	-RRB-
1979	548	35	;	;	:
1979	548	36	2	2	CD
1979	548	37	fresh	fresh	JJ
1979	548	38	young	young	JJ
1979	548	39	chickens	chicken	NNS
1979	548	40	(	(	-LRB-
1979	548	41	2	2	CD
1979	548	42	-	-	SYM
1979	548	43	4	4	CD
1979	548	44	pounds	pound	NNS
1979	548	45	)	)	-RRB-
1979	548	46	;	;	:
1979	548	47	or	or	CC
1979	548	48	6	6	CD
1979	548	49	pounds	pound	NNS
1979	548	50	fresh	fresh	JJ
1979	548	51	chicken	chicken	NN
1979	548	52	parts	part	NNS
1979	548	53	,	,	,
1979	548	54	preferably	preferably	RB
1979	548	55	dark	dark	JJ
1979	548	56	meat	meat	NN
1979	548	57	portions	portion	NNS
1979	548	58	.	.	.
1979	549	1	(	(	-LRB-
1979	549	2	As	as	IN
1979	549	3	I	-PRON-	PRP
1979	549	4	mentioned	mention	VBD
1979	549	5	earlier	early	RBR
1979	549	6	,	,	,
1979	549	7	young	young	JJ
1979	549	8	chickens	chicken	NNS
1979	549	9	will	will	MD
1979	549	10	not	not	RB
1979	549	11	provide	provide	VB
1979	549	12	as	as	IN
1979	549	13	rich	rich	JJ
1979	549	14	a	a	DT
1979	549	15	flavor	flavor	NN
1979	549	16	as	as	IN
1979	549	17	the	the	DT
1979	549	18	older	old	JJR
1979	549	19	birds	bird	NNS
1979	549	20	but	but	CC
1979	549	21	the	the	DT
1979	549	22	taste	taste	NN
1979	549	23	will	will	MD
1979	549	24	still	still	RB
1979	549	25	be	be	VB
1979	549	26	good	good	JJ
1979	549	27	.	.	.
1979	549	28	)	)	-RRB-
1979	550	1	Cooking	cook	VBG
1979	550	2	times	time	NNS
1979	550	3	for	for	IN
1979	550	4	meat	meat	NN
1979	550	5	will	will	MD
1979	550	6	vary	vary	VB
1979	550	7	from	from	IN
1979	550	8	3	3	CD
1979	550	9	hours	hour	NNS
1979	550	10	for	for	IN
1979	550	11	stewing	stew	VBG
1979	550	12	hens	hen	NNS
1979	550	13	or	or	CC
1979	550	14	spent	spend	VBN
1979	550	15	fowl	fowl	NN
1979	550	16	,	,	,
1979	550	17	to	to	IN
1979	550	18	1	1	CD
1979	550	19	-	-	HYPH
1979	550	20	1/2	1/2	CD
1979	550	21	hours	hour	NNS
1979	550	22	for	for	IN
1979	550	23	2	2	CD
1979	550	24	smaller	small	JJR
1979	550	25	birds	bird	NNS
1979	550	26	to	to	IN
1979	550	27	slightly	slightly	RB
1979	550	28	less	less	JJR
1979	550	29	time	time	NN
1979	550	30	for	for	IN
1979	550	31	parts	part	NNS
1979	550	32	.	.	.
1979	551	1	In	in	IN
1979	551	2	each	each	DT
1979	551	3	case	case	NN
1979	551	4	,	,	,
1979	551	5	time	time	NN
1979	551	6	from	from	IN
1979	551	7	beginning	beginning	NN
1979	551	8	of	of	IN
1979	551	9	simmer	simmer	NN
1979	551	10	and	and	CC
1979	551	11	return	return	NN
1979	551	12	bones	bone	NNS
1979	551	13	to	to	IN
1979	551	14	stock	stock	NN
1979	551	15	for	for	IN
1979	551	16	an	an	DT
1979	551	17	additional	additional	JJ
1979	551	18	1/2	1/2	CD
1979	551	19	hour	hour	NN
1979	551	20	after	after	IN
1979	551	21	you	-PRON-	PRP
1979	551	22	've	have	VB
1979	551	23	removed	remove	VBN
1979	551	24	the	the	DT
1979	551	25	meat	meat	NN
1979	551	26	.	.	.
1979	552	1	Chicken	chicken	NN
1979	552	2	stock	stock	NN
1979	552	3	is	be	VBZ
1979	552	4	delicious	delicious	NNP
1979	552	5	served	serve	VBD
1979	552	6	as	as	IN
1979	552	7	a	a	DT
1979	552	8	simple	simple	JJ
1979	552	9	broth	broth	NN
1979	552	10	with	with	IN
1979	552	11	herbs	herb	NNS
1979	552	12	,	,	,
1979	552	13	shredded	shred	VBN
1979	552	14	or	or	CC
1979	552	15	julienne	julienne	NNP
1979	552	16	vegetables	vegetable	NNS
1979	552	17	,	,	,
1979	552	18	slivers	sliver	NNS
1979	552	19	of	of	IN
1979	552	20	meat	meat	NN
1979	552	21	,	,	,
1979	552	22	or	or	CC
1979	552	23	rice	rice	NN
1979	552	24	.	.	.
1979	553	1	It	-PRON-	PRP
1979	553	2	also	also	RB
1979	553	3	is	be	VBZ
1979	553	4	the	the	DT
1979	553	5	base	base	NN
1979	553	6	from	from	IN
1979	553	7	which	which	WDT
1979	553	8	countless	countless	JJ
1979	553	9	other	other	JJ
1979	553	10	soups	soup	NNS
1979	553	11	are	be	VBP
1979	553	12	made	make	VBN
1979	553	13	.	.	.
1979	554	1	1	1	CD
1979	554	2	roaster	roaster	NNP
1979	554	3	(	(	-LRB-
1979	554	4	5	5	CD
1979	554	5	-	-	SYM
1979	554	6	7	7	CD
1979	554	7	pounds	pound	NNS
1979	554	8	)	)	-RRB-
1979	554	9	chicken	chicken	NN
1979	554	10	giblets	giblet	NNS
1979	554	11	,	,	,
1979	554	12	except	except	IN
1979	554	13	liver	liver	NN
1979	554	14	1	1	CD
1979	554	15	large	large	JJ
1979	554	16	bay	bay	NN
1979	554	17	leaf	leaf	NN
1979	554	18	2	2	CD
1979	554	19	whole	whole	JJ
1979	554	20	cloves	clove	NNS
1979	554	21	1	1	CD
1979	554	22	teaspoon	teaspoon	NN
1979	554	23	white	white	NNP
1979	554	24	peppercorns	peppercorns	NNPS
1979	554	25	1	1	CD
1979	554	26	1/2	1/2	CD
1979	554	27	teaspoons	teaspoon	NNS
1979	554	28	fresh	fresh	JJ
1979	554	29	thyme	thyme	NNS
1979	554	30	or	or	CC
1979	554	31	1/2	1/2	CD
1979	554	32	teaspoon	teaspoon	NN
1979	554	33	dried	dry	VBD
1979	554	34	4	4	CD
1979	554	35	quarts	quart	NNS
1979	554	36	water	water	NN
1979	554	37	or	or	CC
1979	554	38	enough	enough	JJ
1979	554	39	to	to	TO
1979	554	40	cover	cover	VB
1979	554	41	chicken	chicken	NN
1979	554	42	generously	generously	RB
1979	554	43	1	1	CD
1979	554	44	cup	cup	NN
1979	554	45	dry	dry	JJ
1979	554	46	white	white	JJ
1979	554	47	wine	wine	NN
1979	554	48	,	,	,
1979	554	49	optional	optional	JJ
1979	554	50	2	2	CD
1979	554	51	medium	medium	JJ
1979	554	52	onions	onion	NNS
1979	554	53	,	,	,
1979	554	54	quartered	quarter	VBD
1979	554	55	2	2	CD
1979	554	56	large	large	JJ
1979	554	57	carrots	carrot	NNS
1979	554	58	,	,	,
1979	554	59	sliced	slice	VBD
1979	554	60	2	2	CD
1979	554	61	ribs	rib	NNS
1979	554	62	celery	celery	NN
1979	554	63	,	,	,
1979	554	64	sliced	slice	VBD
1979	554	65	1	1	CD
1979	554	66	leek	leek	NN
1979	554	67	,	,	,
1979	554	68	white	white	JJ
1979	554	69	part	part	NN
1979	554	70	only	only	RB
1979	554	71	,	,	,
1979	554	72	cleaned	clean	VBN
1979	554	73	and	and	CC
1979	554	74	sliced	sliced	JJ
1979	554	75	,	,	,
1979	554	76	optional	optional	JJ
1979	554	77	1	1	CD
1979	554	78	bunch	bunch	NN
1979	554	79	fresh	fresh	JJ
1979	554	80	parsley	parsley	NN
1979	554	81	,	,	,
1979	554	82	stems	stem	VBZ
1979	554	83	only	only	RB
1979	554	84	1	1	CD
1979	554	85	teaspoon	teaspoon	NN
1979	554	86	salt	salt	NN
1979	554	87	or	or	CC
1979	554	88	to	to	TO
1979	554	89	taste	taste	VB
1979	554	90	Remove	remove	VB
1979	554	91	giblets	giblet	NNS
1979	554	92	from	from	IN
1979	554	93	roaster	roaster	NNP
1979	554	94	and	and	CC
1979	554	95	discard	discard	VB
1979	554	96	bird	bird	NN
1979	554	97	-	-	HYPH
1979	554	98	watcher	watcher	NN
1979	554	99	thermometer	thermometer	NN
1979	554	100	,	,	,
1979	554	101	if	if	IN
1979	554	102	it	-PRON-	PRP
1979	554	103	has	have	VBZ
1979	554	104	one	one	CD
1979	554	105	.	.	.
1979	555	1	Place	place	NN
1979	555	2	roaster	roaster	NN
1979	555	3	along	along	IN
1979	555	4	with	with	IN
1979	555	5	giblets	giblet	NNS
1979	555	6	in	in	IN
1979	555	7	a	a	DT
1979	555	8	large	large	JJ
1979	555	9	stockpot	stockpot	NN
1979	555	10	(	(	-LRB-
1979	555	11	8	8	CD
1979	555	12	to	to	TO
1979	555	13	10	10	CD
1979	555	14	quarts	quart	NNS
1979	555	15	)	)	-RRB-
1979	555	16	or	or	CC
1979	555	17	other	other	JJ
1979	555	18	large	large	JJ
1979	555	19	sauce	sauce	NN
1979	555	20	pot	pot	NN
1979	555	21	.	.	.
1979	556	1	Wrap	wrap	NN
1979	556	2	bay	bay	NN
1979	556	3	leaf	leaf	NN
1979	556	4	,	,	,
1979	556	5	cloves	clove	NNS
1979	556	6	,	,	,
1979	556	7	peppercorns	peppercorn	NNS
1979	556	8	,	,	,
1979	556	9	and	and	CC
1979	556	10	thyme	thyme	NNS
1979	556	11	in	in	IN
1979	556	12	cheesecloth	cheesecloth	NN
1979	556	13	as	as	IN
1979	556	14	bouquet	bouquet	NN
1979	556	15	garni	garni	NN
1979	556	16	;	;	:
1979	556	17	tie	tie	NN
1979	556	18	closed	close	VBD
1979	556	19	with	with	IN
1979	556	20	string	string	NN
1979	556	21	.	.	.
1979	557	1	Add	add	VB
1979	557	2	to	to	IN
1979	557	3	stockpot	stockpot	VB
1979	557	4	along	along	IN
1979	557	5	with	with	IN
1979	557	6	remaining	remain	VBG
1979	557	7	ingredients	ingredient	NNS
1979	557	8	.	.	.
1979	558	1	Cover	cover	NN
1979	558	2	pot	pot	NN
1979	558	3	and	and	CC
1979	558	4	simmer	simmer	NN
1979	558	5	over	over	IN
1979	558	6	medium	medium	JJ
1979	558	7	-	-	HYPH
1979	558	8	low	low	JJ
1979	558	9	heat	heat	NN
1979	558	10	for	for	IN
1979	558	11	2	2	CD
1979	558	12	-	-	SYM
1979	558	13	1/2	1/2	CD
1979	558	14	hours	hour	NNS
1979	558	15	or	or	CC
1979	558	16	until	until	IN
1979	558	17	meat	meat	NN
1979	558	18	is	be	VBZ
1979	558	19	tender	tender	JJ
1979	558	20	.	.	.
1979	559	1	Carefully	carefully	RB
1979	559	2	skim	skim	NN
1979	559	3	stock	stock	NN
1979	559	4	from	from	IN
1979	559	5	time	time	NN
1979	559	6	to	to	IN
1979	559	7	time	time	NN
1979	559	8	with	with	IN
1979	559	9	a	a	DT
1979	559	10	ladle	ladle	NN
1979	559	11	or	or	CC
1979	559	12	spoon	spoon	NN
1979	559	13	to	to	TO
1979	559	14	remove	remove	VB
1979	559	15	fat	fat	JJ
1979	559	16	particles	particle	NNS
1979	559	17	and	and	CC
1979	559	18	foam	foam	NN
1979	559	19	.	.	.
1979	560	1	To	to	TO
1979	560	2	check	check	VB
1979	560	3	roaster	roaster	NN
1979	560	4	for	for	IN
1979	560	5	doneness	doneness	NN
1979	560	6	,	,	,
1979	560	7	pull	pull	VB
1979	560	8	back	back	RB
1979	560	9	a	a	DT
1979	560	10	leg	leg	NN
1979	560	11	or	or	CC
1979	560	12	cut	cut	VBN
1979	560	13	into	into	IN
1979	560	14	meat	meat	NN
1979	560	15	close	close	RB
1979	560	16	to	to	IN
1979	560	17	bone	bone	NN
1979	560	18	;	;	:
1979	560	19	it	-PRON-	PRP
1979	560	20	is	be	VBZ
1979	560	21	cooked	cook	VBN
1979	560	22	when	when	WRB
1979	560	23	no	no	DT
1979	560	24	pink	pink	JJ
1979	560	25	color	color	NN
1979	560	26	remains	remain	VBZ
1979	560	27	in	in	IN
1979	560	28	meat	meat	NN
1979	560	29	.	.	.
1979	561	1	Remove	remove	VB
1979	561	2	pieces	piece	NNS
1979	561	3	with	with	IN
1979	561	4	a	a	DT
1979	561	5	slotted	slot	VBN
1979	561	6	spoon	spoon	NN
1979	561	7	.	.	.
1979	562	1	Cut	cut	VB
1979	562	2	away	away	RB
1979	562	3	meat	meat	NN
1979	562	4	from	from	IN
1979	562	5	bones	bone	NNS
1979	562	6	and	and	CC
1979	562	7	return	return	VB
1979	562	8	bones	bone	NNS
1979	562	9	to	to	IN
1979	562	10	stock	stock	NN
1979	562	11	;	;	:
1979	562	12	simmer	simmer	NN
1979	562	13	30	30	CD
1979	562	14	minutes	minute	NNS
1979	562	15	longer	long	RBR
1979	562	16	.	.	.
1979	563	1	(	(	-LRB-
1979	563	2	See	see	VB
1979	563	3	Chapter	chapter	NN
1979	563	4	10	10	CD
1979	563	5	:	:	:
1979	563	6	Cooking	cook	VBG
1979	563	7	with	with	IN
1979	563	8	Leftovers	Leftovers	NNP
1979	563	9	for	for	IN
1979	563	10	uses	use	NNS
1979	563	11	for	for	IN
1979	563	12	the	the	DT
1979	563	13	cooked	cooked	JJ
1979	563	14	meat	meat	NN
1979	563	15	.	.	.
1979	563	16	)	)	-RRB-
1979	564	1	Strain	strain	VB
1979	564	2	stock	stock	NN
1979	564	3	through	through	IN
1979	564	4	a	a	DT
1979	564	5	fine	fine	JJ
1979	564	6	sieve	sieve	NN
1979	564	7	.	.	.
1979	565	1	If	if	IN
1979	565	2	you	-PRON-	PRP
1979	565	3	want	want	VBP
1979	565	4	,	,	,
1979	565	5	prepare	prepare	VB
1979	565	6	in	in	IN
1979	565	7	advance	advance	NN
1979	565	8	to	to	IN
1979	565	9	this	this	DT
1979	565	10	point	point	NN
1979	565	11	and	and	CC
1979	565	12	refrigerate	refrigerate	VB
1979	565	13	or	or	CC
1979	565	14	freeze	freeze	VB
1979	565	15	.	.	.
1979	566	1	Skim	skim	VB
1979	566	2	off	off	IN
1979	566	3	top	top	JJ
1979	566	4	fat	fat	NN
1979	566	5	before	before	IN
1979	566	6	using	use	VBG
1979	566	7	.	.	.
1979	567	1	To	to	TO
1979	567	2	make	make	VB
1979	567	3	a	a	DT
1979	567	4	soup	soup	NN
1979	567	5	,	,	,
1979	567	6	bring	bring	VB
1979	567	7	as	as	RB
1979	567	8	much	much	JJ
1979	567	9	stock	stock	NN
1979	567	10	as	as	IN
1979	567	11	needed	need	VBN
1979	567	12	to	to	IN
1979	567	13	a	a	DT
1979	567	14	simmer	simmer	NN
1979	567	15	.	.	.
1979	568	1	Then	then	RB
1979	568	2	follow	follow	VB
1979	568	3	the	the	DT
1979	568	4	soup	soup	NN
1979	568	5	recipe	recipe	NN
1979	568	6	,	,	,
1979	568	7	adding	add	VBG
1979	568	8	chicken	chicken	NN
1979	568	9	,	,	,
1979	568	10	vegetables	vegetable	NNS
1979	568	11	,	,	,
1979	568	12	thickeners	thickener	NNS
1979	568	13	,	,	,
1979	568	14	seasonings	seasoning	NNS
1979	568	15	,	,	,
1979	568	16	and	and	CC
1979	568	17	garnishes	garnish	NNS
1979	568	18	.	.	.
1979	569	1	CHICKEN	CHICKEN	NNP
1979	569	2	-	-	HYPH
1979	569	3	IN	in	IN
1979	569	4	-	-	HYPH
1979	569	5	EVERY	EVERY	NNP
1979	569	6	-	-	HYPH
1979	569	7	POT	POT	NNP
1979	569	8	SOUPServes	soupserve	NNS
1979	569	9	4	4	CD
1979	569	10	-	-	SYM
1979	569	11	6	6	CD
1979	569	12	For	for	IN
1979	569	13	the	the	DT
1979	569	14	best	good	JJS
1979	569	15	flavor	flavor	NN
1979	569	16	,	,	,
1979	569	17	use	use	VB
1979	569	18	fresh	fresh	JJ
1979	569	19	vegetables	vegetable	NNS
1979	569	20	,	,	,
1979	569	21	varying	vary	VBG
1979	569	22	them	-PRON-	PRP
1979	569	23	according	accord	VBG
1979	569	24	to	to	IN
1979	569	25	the	the	DT
1979	569	26	season	season	NN
1979	569	27	.	.	.
1979	570	1	Speaking	speak	VBG
1979	570	2	of	of	IN
1979	570	3	fresh	fresh	JJ
1979	570	4	vegetables	vegetable	NNS
1979	570	5	,	,	,
1979	570	6	do	do	VBP
1979	570	7	you	-PRON-	PRP
1979	570	8	know	know	VB
1979	570	9	how	how	WRB
1979	570	10	to	to	TO
1979	570	11	tell	tell	VB
1979	570	12	a	a	DT
1979	570	13	good	good	JJ
1979	570	14	carrot	carrot	NN
1979	570	15	?	?	.
1979	571	1	Look	look	VB
1979	571	2	at	at	IN
1979	571	3	the	the	DT
1979	571	4	"	"	``
1979	571	5	crown	crown	NN
1979	571	6	,	,	,
1979	571	7	"	"	''
1979	571	8	(	(	-LRB-
1979	571	9	that	that	DT
1979	571	10	's	be	VBZ
1979	571	11	the	the	DT
1979	571	12	stem	stem	NN
1979	571	13	end	end	NN
1979	571	14	)	)	-RRB-
1979	571	15	.	.	.
1979	572	1	If	if	IN
1979	572	2	the	the	DT
1979	572	3	crown	crown	NN
1979	572	4	is	be	VBZ
1979	572	5	turning	turn	VBG
1979	572	6	brown	brown	JJ
1979	572	7	or	or	CC
1979	572	8	black	black	JJ
1979	572	9	or	or	CC
1979	572	10	has	have	VBZ
1979	572	11	regrowth	regrowth	NN
1979	572	12	visible	visible	JJ
1979	572	13	where	where	WRB
1979	572	14	the	the	DT
1979	572	15	stem	stem	NN
1979	572	16	was	be	VBD
1979	572	17	,	,	,
1979	572	18	you	-PRON-	PRP
1979	572	19	've	have	VB
1979	572	20	got	get	VBN
1979	572	21	a	a	DT
1979	572	22	carrot	carrot	NN
1979	572	23	that	that	WDT
1979	572	24	's	be	VBZ
1979	572	25	been	be	VBN
1979	572	26	around	around	IN
1979	572	27	awhile	awhile	JJ
1979	572	28	.	.	.
1979	573	1	If	if	IN
1979	573	2	the	the	DT
1979	573	3	crown	crown	NN
1979	573	4	and	and	CC
1979	573	5	shoulders	shoulder	NNS
1979	573	6	are	be	VBP
1979	573	7	a	a	DT
1979	573	8	bright	bright	JJ
1979	573	9	orange	orange	NN
1979	573	10	,	,	,
1979	573	11	you	-PRON-	PRP
1979	573	12	've	have	VB
1979	573	13	got	get	VBN
1979	573	14	a	a	DT
1979	573	15	nice	nice	JJ
1979	573	16	,	,	,
1979	573	17	fresh	fresh	JJ
1979	573	18	carrot	carrot	NN
1979	573	19	.	.	.
1979	574	1	1	1	CD
1979	574	2	cup	cup	NN
1979	574	3	potatoes	potato	NNS
1979	574	4	,	,	,
1979	574	5	cut	cut	VBN
1979	574	6	in	in	IN
1979	574	7	1/2-inch	1/2-inch	CD
1979	574	8	cubes	cube	NNS
1979	574	9	4	4	CD
1979	574	10	cups	cup	NNS
1979	574	11	chicken	chicken	NN
1979	574	12	broth	broth	NN
1979	574	13	1/4	1/4	CD
1979	574	14	cup	cup	NN
1979	574	15	dry	dry	JJ
1979	574	16	sherry	sherry	NN
1979	574	17	1	1	CD
1979	574	18	teaspoon	teaspoon	NN
1979	574	19	salt	salt	NN
1979	574	20	or	or	CC
1979	574	21	to	to	TO
1979	574	22	taste	taste	VB
1979	574	23	1/8	1/8	CD
1979	574	24	teaspoon	teaspoon	NN
1979	574	25	ground	ground	NN
1979	574	26	pepper	pepper	NN
1979	574	27	1	1	CD
1979	574	28	cup	cup	NN
1979	574	29	onions	onion	NNS
1979	574	30	,	,	,
1979	574	31	halved	halve	VBN
1979	574	32	and	and	CC
1979	574	33	thinly	thinly	RB
1979	574	34	sliced	slice	VBD
1979	574	35	1	1	CD
1979	574	36	cup	cup	NN
1979	574	37	carrots	carrot	NNS
1979	574	38	,	,	,
1979	574	39	in	in	IN
1979	574	40	1/4-inch	1/4-inch	CD
1979	574	41	by	by	IN
1979	574	42	2-inch	2-inch	CD
1979	574	43	sticks	stick	NNS
1979	574	44	1	1	CD
1979	574	45	cup	cup	NN
1979	574	46	celery	celery	NN
1979	574	47	,	,	,
1979	574	48	in	in	IN
1979	574	49	1/4-inch	1/4-inch	CD
1979	574	50	by	by	IN
1979	574	51	2-inch	2-inch	CD
1979	574	52	sticks	stick	NNS
1979	574	53	1	1	CD
1979	574	54	cup	cup	NN
1979	574	55	fresh	fresh	JJ
1979	574	56	or	or	CC
1979	574	57	frozen	frozen	JJ
1979	574	58	green	green	JJ
1979	574	59	beans	bean	NNS
1979	574	60	,	,	,
1979	574	61	in	in	IN
1979	574	62	2-inch	2-inch	CD
1979	574	63	pieces	piece	NNS
1979	574	64	2	2	CD
1979	574	65	cups	cup	NNS
1979	574	66	cooked	cook	VBN
1979	574	67	chicken	chicken	NN
1979	574	68	,	,	,
1979	574	69	in	in	IN
1979	574	70	1/4-inch	1/4-inch	CD
1979	574	71	by	by	IN
1979	574	72	2-inch	2-inch	CD
1979	574	73	julienne	julienne	NNP
1979	574	74	strips	strip	VBZ
1979	574	75	1	1	CD
1979	574	76	cup	cup	NN
1979	574	77	zucchini	zucchini	NNS
1979	574	78	,	,	,
1979	574	79	in	in	IN
1979	574	80	1/4-inch	1/4-inch	CD
1979	574	81	by	by	IN
1979	574	82	2-inch	2-inch	CD
1979	574	83	sticks	stick	NNS
1979	574	84	Place	place	NN
1979	574	85	potatoes	potato	NNS
1979	574	86	in	in	IN
1979	574	87	a	a	DT
1979	574	88	saucepan	saucepan	NN
1979	574	89	with	with	IN
1979	574	90	enough	enough	JJ
1979	574	91	salted	salt	VBN
1979	574	92	water	water	NN
1979	574	93	to	to	TO
1979	574	94	cover	cover	VB
1979	574	95	.	.	.
1979	575	1	Bring	bring	VB
1979	575	2	to	to	IN
1979	575	3	a	a	DT
1979	575	4	boil	boil	NN
1979	575	5	over	over	IN
1979	575	6	medium	medium	NN
1979	575	7	-	-	HYPH
1979	575	8	high	high	JJ
1979	575	9	heat	heat	NN
1979	575	10	.	.	.
1979	576	1	Cook	Cook	NNP
1979	576	2	potatoes	potatoe	VBZ
1979	576	3	5	5	CD
1979	576	4	minutes	minute	NNS
1979	576	5	;	;	:
1979	576	6	drain	drain	VB
1979	576	7	,	,	,
1979	576	8	rinse	rinse	NN
1979	576	9	under	under	IN
1979	576	10	cold	cold	JJ
1979	576	11	water	water	NN
1979	576	12	and	and	CC
1979	576	13	set	set	VB
1979	576	14	aside	aside	RB
1979	576	15	.	.	.
1979	577	1	In	in	IN
1979	577	2	large	large	JJ
1979	577	3	saucepan	saucepan	NN
1979	577	4	over	over	IN
1979	577	5	medium	medium	NN
1979	577	6	-	-	HYPH
1979	577	7	high	high	JJ
1979	577	8	heat	heat	NN
1979	577	9	,	,	,
1979	577	10	bring	bring	VB
1979	577	11	broth	broth	NN
1979	577	12	and	and	CC
1979	577	13	sherry	sherry	VB
1979	577	14	to	to	IN
1979	577	15	a	a	DT
1979	577	16	boil	boil	NN
1979	577	17	.	.	.
1979	578	1	Season	season	NN
1979	578	2	with	with	IN
1979	578	3	salt	salt	NN
1979	578	4	and	and	CC
1979	578	5	pepper	pepper	NN
1979	578	6	.	.	.
1979	579	1	Add	add	NN
1979	579	2	onions	onion	NNS
1979	579	3	,	,	,
1979	579	4	carrots	carrot	NNS
1979	579	5	,	,	,
1979	579	6	and	and	CC
1979	579	7	celery	celery	NN
1979	579	8	and	and	CC
1979	579	9	simmer	simmer	JJ
1979	579	10	5	5	CD
1979	579	11	minutes	minute	NNS
1979	579	12	.	.	.
1979	580	1	Stir	stir	VB
1979	580	2	in	in	IN
1979	580	3	green	green	JJ
1979	580	4	beans	bean	NNS
1979	580	5	and	and	CC
1979	580	6	chicken	chicken	NN
1979	580	7	and	and	CC
1979	580	8	heat	heat	NN
1979	580	9	soup	soup	NN
1979	580	10	to	to	IN
1979	580	11	boiling	boil	VBG
1979	580	12	.	.	.
1979	581	1	Add	add	VB
1979	581	2	zucchini	zucchini	NNS
1979	581	3	and	and	CC
1979	581	4	potatoes	potato	NNS
1979	581	5	and	and	CC
1979	581	6	simmer	simmer	NN
1979	581	7	1	1	CD
1979	581	8	minute	minute	NN
1979	581	9	longer	long	RBR
1979	581	10	or	or	CC
1979	581	11	until	until	IN
1979	581	12	vegetables	vegetable	NNS
1979	581	13	are	be	VBP
1979	581	14	as	as	RB
1979	581	15	tender	tender	JJ
1979	581	16	as	as	IN
1979	581	17	you	-PRON-	PRP
1979	581	18	like	like	VBP
1979	581	19	them	-PRON-	PRP
1979	581	20	.	.	.
1979	582	1	Variation	variation	NN
1979	582	2	:	:	:
1979	582	3	Chicken	Chicken	NNP
1979	582	4	Minestrone	Minestrone	NNP
1979	582	5	Add	Add	NNP
1979	582	6	1	1	CD
1979	582	7	cup	cup	NN
1979	582	8	chopped	chop	VBD
1979	582	9	stewed	stewed	JJ
1979	582	10	tomatoes	tomato	NNS
1979	582	11	in	in	IN
1979	582	12	their	-PRON-	PRP$
1979	582	13	juice	juice	NN
1979	582	14	and	and	CC
1979	582	15	2	2	CD
1979	582	16	cups	cup	NNS
1979	582	17	cooked	cook	VBN
1979	582	18	,	,	,
1979	582	19	drained	drain	VBD
1979	582	20	fusilli	fusilli	NNP
1979	582	21	or	or	CC
1979	582	22	other	other	JJ
1979	582	23	pasta	pasta	NN
1979	582	24	and	and	CC
1979	582	25	1/2-cup	1/2-cup	NNP
1979	582	26	cooked	cooked	JJ
1979	582	27	kidney	kidney	NN
1979	582	28	beans	bean	NNS
1979	582	29	when	when	WRB
1979	582	30	adding	add	VBG
1979	582	31	zucchini	zucchini	NNS
1979	582	32	and	and	CC
1979	582	33	potatoes	potato	NNS
1979	582	34	.	.	.
1979	583	1	Stir	stir	VB
1979	583	2	in	in	IN
1979	583	3	1/2-cup	1/2-cup	NNP
1979	583	4	grated	grate	VBD
1979	583	5	Parmesan	Parmesan	NNP
1979	583	6	cheese	cheese	NN
1979	583	7	just	just	RB
1979	583	8	before	before	IN
1979	583	9	serving	serve	VBG
1979	583	10	.	.	.
1979	584	1	Other	other	JJ
1979	584	2	fresh	fresh	JJ
1979	584	3	vegetables	vegetable	NNS
1979	584	4	may	may	MD
1979	584	5	be	be	VB
1979	584	6	added	add	VBN
1979	584	7	according	accord	VBG
1979	584	8	to	to	IN
1979	584	9	their	-PRON-	PRP$
1979	584	10	cooking	cooking	NN
1979	584	11	times	time	NNS
1979	584	12	.	.	.
1979	585	1	Minestrone	Minestrone	NNP
1979	585	2	happens	happen	VBZ
1979	585	3	to	to	TO
1979	585	4	be	be	VB
1979	585	5	one	one	CD
1979	585	6	of	of	IN
1979	585	7	Frank	Frank	NNP
1979	585	8	's	's	POS
1979	585	9	favorites	favorite	NNS
1979	585	10	,	,	,
1979	585	11	although	although	IN
1979	585	12	he	-PRON-	PRP
1979	585	13	skips	skip	VBZ
1979	585	14	the	the	DT
1979	585	15	cheese	cheese	NN
1979	585	16	because	because	IN
1979	585	17	of	of	IN
1979	585	18	its	-PRON-	PRP$
1979	585	19	cholesterol	cholesterol	NN
1979	585	20	.	.	.
1979	586	1	NEW	NEW	NNP
1979	586	2	ENGLAND	ENGLAND	NNP
1979	586	3	CHICKEN	CHICKEN	NNS
1979	586	4	'	'	POS
1979	586	5	N	n	CC
1979	586	6	'	'	''
1979	586	7	CORN	corn	NN
1979	586	8	CHOWDERServes	chowderserve	NNS
1979	586	9	4	4	CD
1979	586	10	-	-	SYM
1979	586	11	6	6	CD
1979	586	12	Chowders	chowder	NNS
1979	586	13	are	be	VBP
1979	586	14	thick	thick	JJ
1979	586	15	soups	soup	NNS
1979	586	16	which	which	WDT
1979	586	17	take	take	VBP
1979	586	18	their	-PRON-	PRP$
1979	586	19	name	name	NN
1979	586	20	from	from	IN
1979	586	21	the	the	DT
1979	586	22	large	large	JJ
1979	586	23	French	french	JJ
1979	586	24	pot	pot	NN
1979	586	25	used	use	VBN
1979	586	26	in	in	IN
1979	586	27	soup	soup	NN
1979	586	28	-	-	HYPH
1979	586	29	making	making	NN
1979	586	30	called	call	VBD
1979	586	31	a	a	DT
1979	586	32	"	"	``
1979	586	33	chaudiere	chaudiere	NN
1979	586	34	.	.	.
1979	586	35	"	"	''
1979	587	1	You	-PRON-	PRP
1979	587	2	can	can	MD
1979	587	3	use	use	VB
1979	587	4	fresh	fresh	JJ
1979	587	5	corn	corn	NN
1979	587	6	in	in	IN
1979	587	7	this	this	DT
1979	587	8	recipe	recipe	NN
1979	587	9	,	,	,
1979	587	10	but	but	CC
1979	587	11	I	-PRON-	PRP
1979	587	12	deliberately	deliberately	RB
1979	587	13	suggested	suggest	VBD
1979	587	14	frozen	frozen	JJ
1979	587	15	corn	corn	NN
1979	587	16	first	first	RB
1979	587	17	because	because	IN
1979	587	18	frozen	frozen	JJ
1979	587	19	corn	corn	NN
1979	587	20	can	can	MD
1979	587	21	actually	actually	RB
1979	587	22	taste	taste	VB
1979	587	23	sweeter	sweet	JJR
1979	587	24	and	and	CC
1979	587	25	fresher	fresh	JJR
1979	587	26	than	than	IN
1979	587	27	the	the	DT
1979	587	28	fresh	fresh	JJ
1979	587	29	corn	corn	NN
1979	587	30	you	-PRON-	PRP
1979	587	31	buy	buy	VBP
1979	587	32	at	at	IN
1979	587	33	the	the	DT
1979	587	34	supermarket	supermarket	NN
1979	587	35	.	.	.
1979	588	1	Corn	corn	NN
1979	588	2	loses	lose	VBZ
1979	588	3	50	50	CD
1979	588	4	%	%	NN
1979	588	5	of	of	IN
1979	588	6	its	-PRON-	PRP$
1979	588	7	sweetness	sweetness	NN
1979	588	8	in	in	IN
1979	588	9	just	just	RB
1979	588	10	24	24	CD
1979	588	11	hours	hour	NNS
1979	588	12	at	at	IN
1979	588	13	room	room	NN
1979	588	14	temperature	temperature	NN
1979	588	15	,	,	,
1979	588	16	and	and	CC
1979	588	17	it	-PRON-	PRP
1979	588	18	can	can	MD
1979	588	19	take	take	VB
1979	588	20	days	day	NNS
1979	588	21	for	for	IN
1979	588	22	corn	corn	NN
1979	588	23	to	to	TO
1979	588	24	get	get	VB
1979	588	25	from	from	IN
1979	588	26	the	the	DT
1979	588	27	fields	field	NNS
1979	588	28	to	to	IN
1979	588	29	the	the	DT
1979	588	30	supermarket	supermarket	NN
1979	588	31	to	to	IN
1979	588	32	your	-PRON-	PRP$
1979	588	33	house	house	NN
1979	588	34	.	.	.
1979	589	1	In	in	IN
1979	589	2	contrast	contrast	NN
1979	589	3	,	,	,
1979	589	4	frozen	frozen	JJ
1979	589	5	corn	corn	NN
1979	589	6	is	be	VBZ
1979	589	7	rushed	rush	VBN
1979	589	8	from	from	IN
1979	589	9	the	the	DT
1979	589	10	fields	field	NNS
1979	589	11	to	to	IN
1979	589	12	the	the	DT
1979	589	13	freezer	freezer	NN
1979	589	14	in	in	IN
1979	589	15	just	just	RB
1979	589	16	a	a	DT
1979	589	17	few	few	JJ
1979	589	18	hours	hour	NNS
1979	589	19	,	,	,
1979	589	20	and	and	CC
1979	589	21	once	once	RB
1979	589	22	frozen	freeze	VBN
1979	589	23	,	,	,
1979	589	24	it	-PRON-	PRP
1979	589	25	stops	stop	VBZ
1979	589	26	losing	lose	VBG
1979	589	27	its	-PRON-	PRP$
1979	589	28	sweetness	sweetness	NN
1979	589	29	.	.	.
1979	590	1	Strange	strange	JJ
1979	590	2	as	as	IN
1979	590	3	it	-PRON-	PRP
1979	590	4	may	may	MD
1979	590	5	seem	seem	VB
1979	590	6	,	,	,
1979	590	7	with	with	IN
1979	590	8	corn	corn	NN
1979	590	9	,	,	,
1979	590	10	frozen	freeze	VBN
1979	590	11	can	can	MD
1979	590	12	taste	taste	VB
1979	590	13	fresher	fresher	RB
1979	590	14	than	than	IN
1979	590	15	fresh	fresh	JJ
1979	590	16	.	.	.
1979	591	1	1/4	1/4	CD
1979	591	2	pound	pound	NN
1979	591	3	bacon	bacon	NN
1979	591	4	or	or	CC
1979	591	5	salt	salt	NN
1979	591	6	pork	pork	NN
1979	591	7	,	,	,
1979	591	8	diced	dice	VBD
1979	591	9	1	1	CD
1979	591	10	cup	cup	NN
1979	591	11	chopped	chop	VBN
1979	591	12	onion	onion	NN
1979	591	13	1/2	1/2	CD
1979	591	14	cup	cup	NN
1979	591	15	chopped	chop	VBD
1979	591	16	celery	celery	NN
1979	591	17	4	4	CD
1979	591	18	cups	cup	NNS
1979	591	19	chicken	chicken	NN
1979	591	20	broth	broth	NN
1979	591	21	2	2	CD
1979	591	22	cups	cup	NNS
1979	591	23	peeled	peel	VBD
1979	591	24	potatoes	potato	NNS
1979	591	25	,	,	,
1979	591	26	cut	cut	VBN
1979	591	27	in	in	IN
1979	591	28	1/2-inch	1/2-inch	CD
1979	591	29	cubes	cube	NNS
1979	591	30	1	1	CD
1979	591	31	package	package	NN
1979	591	32	(	(	-LRB-
1979	591	33	10	10	CD
1979	591	34	ounces	ounce	NNS
1979	591	35	)	)	-RRB-
1979	591	36	frozen	frozen	JJ
1979	591	37	corn	corn	NN
1979	591	38	or	or	CC
1979	591	39	kernels	kernel	NNS
1979	591	40	from	from	IN
1979	591	41	2	2	CD
1979	591	42	ears	ear	NNS
1979	591	43	of	of	IN
1979	591	44	corn	corn	NN
1979	591	45	1	1	CD
1979	591	46	teaspoon	teaspoon	NN
1979	591	47	salt	salt	NN
1979	591	48	or	or	CC
1979	591	49	to	to	TO
1979	591	50	taste	taste	VB
1979	591	51	1/8	1/8	CD
1979	591	52	teaspoon	teaspoon	NN
1979	591	53	ground	ground	NN
1979	591	54	pepper	pepper	NN
1979	591	55	2	2	CD
1979	591	56	cups	cup	NNS
1979	591	57	cooked	cook	VBN
1979	591	58	,	,	,
1979	591	59	diced	dice	VBN
1979	591	60	chicken	chicken	NN
1979	591	61	1	1	CD
1979	591	62	cup	cup	NN
1979	591	63	(	(	-LRB-
1979	591	64	1/2-pint	1/2-pint	CD
1979	591	65	)	)	-RRB-
1979	591	66	heavy	heavy	JJ
1979	591	67	cream	cream	NN
1979	591	68	Oyster	Oyster	NNP
1979	591	69	crackers	cracker	NNS
1979	591	70	,	,	,
1979	591	71	for	for	IN
1979	591	72	garnish	garnish	NN
1979	591	73	In	in	IN
1979	591	74	large	large	JJ
1979	591	75	saucepan	saucepan	NN
1979	591	76	over	over	IN
1979	591	77	medium	medium	NN
1979	591	78	-	-	HYPH
1979	591	79	high	high	JJ
1979	591	80	heat	heat	NN
1979	591	81	,	,	,
1979	591	82	saute	saute	JJ
1979	591	83	bacon	bacon	NNP
1979	591	84	for	for	IN
1979	591	85	3	3	CD
1979	591	86	minutes	minute	NNS
1979	591	87	until	until	IN
1979	591	88	its	-PRON-	PRP$
1979	591	89	fat	fat	NN
1979	591	90	has	have	VBZ
1979	591	91	been	be	VBN
1979	591	92	rendered	render	VBN
1979	591	93	.	.	.
1979	592	1	Add	add	VB
1979	592	2	onions	onion	NNS
1979	592	3	and	and	CC
1979	592	4	celery	celery	NN
1979	592	5	and	and	CC
1979	592	6	cook	cook	NN
1979	592	7	3	3	CD
1979	592	8	minutes	minute	NNS
1979	592	9	longer	long	RBR
1979	592	10	.	.	.
1979	593	1	Stir	stir	VB
1979	593	2	in	in	IN
1979	593	3	broth	broth	NN
1979	593	4	and	and	CC
1979	593	5	bring	bring	VB
1979	593	6	to	to	IN
1979	593	7	a	a	DT
1979	593	8	boil	boil	NN
1979	593	9	,	,	,
1979	593	10	whisking	whisk	VBG
1979	593	11	constantly	constantly	RB
1979	593	12	.	.	.
1979	594	1	Add	add	VB
1979	594	2	potatoes	potato	NNS
1979	594	3	and	and	CC
1979	594	4	corn	corn	NN
1979	594	5	,	,	,
1979	594	6	season	season	NN
1979	594	7	with	with	IN
1979	594	8	salt	salt	NN
1979	594	9	and	and	CC
1979	594	10	pepper	pepper	NN
1979	594	11	and	and	CC
1979	594	12	cook	cook	NN
1979	594	13	5	5	CD
1979	594	14	to	to	TO
1979	594	15	10	10	CD
1979	594	16	minutes	minute	NNS
1979	594	17	or	or	CC
1979	594	18	until	until	IN
1979	594	19	tender	tender	NN
1979	594	20	.	.	.
1979	595	1	Stir	stir	VB
1979	595	2	in	in	IN
1979	595	3	chicken	chicken	NN
1979	595	4	and	and	CC
1979	595	5	cream	cream	NN
1979	595	6	,	,	,
1979	595	7	simmer	simmer	NN
1979	595	8	3	3	CD
1979	595	9	minutes	minute	NNS
1979	595	10	and	and	CC
1979	595	11	serve	serve	VB
1979	595	12	with	with	IN
1979	595	13	oyster	oyster	JJ
1979	595	14	crackers	cracker	NNS
1979	595	15	.	.	.
1979	596	1	Variation	variation	NN
1979	596	2	:	:	:
1979	596	3	Shellfish	Shellfish	NNP
1979	596	4	Chowder	Chowder	NNP
1979	596	5	Add	Add	NNP
1979	596	6	1	1	CD
1979	596	7	cup	cup	NN
1979	596	8	chopped	chop	VBD
1979	596	9	green	green	JJ
1979	596	10	pepper	pepper	NN
1979	596	11	and	and	CC
1979	596	12	1	1	CD
1979	596	13	cup	cup	NN
1979	596	14	cooked	cooked	JJ
1979	596	15	crab	crab	NN
1979	596	16	or	or	CC
1979	596	17	shrimp	shrimp	NN
1979	596	18	to	to	TO
1979	596	19	soup	soup	VB
1979	596	20	when	when	WRB
1979	596	21	adding	add	VBG
1979	596	22	chicken	chicken	NN
1979	596	23	.	.	.
1979	597	1	HEARTY	HEARTY	NNP
1979	597	2	LANCASTER	LANCASTER	NNP
1979	597	3	CHICKEN	CHICKEN	NNS
1979	597	4	,	,	,
1979	597	5	VEGETABLE	VEGETABLE	NNP
1979	597	6	AND	and	CC
1979	597	7	DUMPLING	DUMPLING	NNP
1979	597	8	SOUP	SOUP	NNP
1979	597	9	Serves	serve	VBZ
1979	597	10	4	4	CD
1979	597	11	This	this	DT
1979	597	12	is	be	VBZ
1979	597	13	a	a	DT
1979	597	14	famous	famous	JJ
1979	597	15	Pennsylvania	Pennsylvania	NNP
1979	597	16	summer	summer	NN
1979	597	17	soup	soup	NN
1979	597	18	made	make	VBN
1979	597	19	with	with	IN
1979	597	20	extra	extra	JJ
1979	597	21	vegetables	vegetable	NNS
1979	597	22	for	for	IN
1979	597	23	hearty	hearty	JJ
1979	597	24	winter	winter	NN
1979	597	25	eating	eat	VBG
1979	597	26	.	.	.
1979	598	1	You	-PRON-	PRP
1979	598	2	can	can	MD
1979	598	3	substitute	substitute	VB
1979	598	4	noodles	noodle	NNS
1979	598	5	for	for	IN
1979	598	6	the	the	DT
1979	598	7	dumplings	dumpling	NNS
1979	598	8	,	,	,
1979	598	9	or	or	CC
1979	598	10	add	add	VB
1979	598	11	crackers	cracker	NNS
1979	598	12	,	,	,
1979	598	13	pretzels	pretzel	VBZ
1979	598	14	$	$	$
1979	598	15	and	and	CC
1979	598	16	some	some	DT
1979	598	17	people	people	NNS
1979	598	18	have	have	VBP
1979	598	19	told	tell	VBD
1979	598	20	me	-PRON-	PRP
1979	598	21	that	that	IN
1979	598	22	even	even	RB
1979	598	23	popcorn	popcorn	JJ
1979	598	24	works	work	NNS
1979	598	25	.	.	.
1979	599	1	I	-PRON-	PRP
1979	599	2	'm	be	VBP
1979	599	3	skeptical	skeptical	JJ
1979	599	4	about	about	IN
1979	599	5	the	the	DT
1979	599	6	popcorn	popcorn	NN
1979	599	7	,	,	,
1979	599	8	but	but	CC
1979	599	9	if	if	IN
1979	599	10	you	-PRON-	PRP
1979	599	11	're	be	VBP
1979	599	12	feeling	feel	VBG
1979	599	13	adventurous	adventurous	JJ
1979	599	14	,	,	,
1979	599	15	give	give	VB
1979	599	16	it	-PRON-	PRP
1979	599	17	a	a	DT
1979	599	18	try	try	NN
1979	599	19	.	.	.
1979	600	1	6	6	CD
1979	600	2	cups	cup	NNS
1979	600	3	chicken	chicken	NN
1979	600	4	broth	broth	NN
1979	600	5	2	2	CD
1979	600	6	cups	cup	NNS
1979	600	7	cooked	cook	VBN
1979	600	8	,	,	,
1979	600	9	diced	dice	VBN
1979	600	10	chicken	chicken	NN
1979	600	11	1	1	CD
1979	600	12	teaspoon	teaspoon	NN
1979	600	13	salt	salt	NN
1979	600	14	or	or	CC
1979	600	15	to	to	TO
1979	600	16	taste	taste	VB
1979	600	17	1/8	1/8	CD
1979	600	18	teaspoon	teaspoon	NN
1979	600	19	ground	ground	NN
1979	600	20	pepper	pepper	NN
1979	600	21	1/2	1/2	CD
1979	600	22	cup	cup	NN
1979	600	23	parboiled	parboil	VBD
1979	600	24	potatoes	potato	NNS
1979	600	25	,	,	,
1979	600	26	cut	cut	VBN
1979	600	27	in	in	IN
1979	600	28	1/2-inch	1/2-inch	CD
1979	600	29	cubes	cube	NNS
1979	600	30	1/2	1/2	CD
1979	600	31	cup	cup	NN
1979	600	32	parboiled	parboil	VBN
1979	600	33	carrots	carrot	NNS
1979	600	34	,	,	,
1979	600	35	cut	cut	VBN
1979	600	36	in	in	IN
1979	600	37	1/2-inch	1/2-inch	CD
1979	600	38	pieces	piece	NNS
1979	600	39	1/2	1/2	CD
1979	600	40	cup	cup	NN
1979	600	41	shredded	shred	VBD
1979	600	42	green	green	JJ
1979	600	43	cabbage	cabbage	NN
1979	600	44	1	1	CD
1979	600	45	cup	cup	NN
1979	600	46	thinly	thinly	RB
1979	600	47	-	-	HYPH
1979	600	48	sliced	slice	VBN
1979	600	49	leek	leek	NN
1979	600	50	,	,	,
1979	600	51	white	white	JJ
1979	600	52	and	and	CC
1979	600	53	tender	tender	JJ
1979	600	54	green	green	JJ
1979	600	55	parts	part	NNS
1979	600	56	only	only	RB
1979	600	57	,	,	,
1979	600	58	or	or	CC
1979	600	59	1	1	CD
1979	600	60	medium	medium	JJ
1979	600	61	onion	onion	NN
1979	600	62	,	,	,
1979	600	63	thinly	thinly	RB
1979	600	64	sliced	slice	VBD
1979	600	65	1	1	CD
1979	600	66	package	package	NN
1979	600	67	(	(	-LRB-
1979	600	68	10-ounces	10-ounces	CD
1979	600	69	)	)	-RRB-
1979	600	70	frozen	frozen	JJ
1979	600	71	corn	corn	NN
1979	600	72	kernels	kernel	NNS
1979	600	73	from	from	IN
1979	600	74	2	2	CD
1979	600	75	ears	ear	NNS
1979	600	76	of	of	IN
1979	600	77	corn	corn	NN
1979	600	78	Knepp	Knepp	NNP
1979	600	79	In	in	IN
1979	600	80	large	large	JJ
1979	600	81	saucepan	saucepan	NN
1979	600	82	over	over	IN
1979	600	83	high	high	JJ
1979	600	84	heat	heat	NN
1979	600	85	,	,	,
1979	600	86	bring	bring	VB
1979	600	87	broth	broth	NN
1979	600	88	to	to	IN
1979	600	89	a	a	DT
1979	600	90	boil	boil	NN
1979	600	91	.	.	.
1979	601	1	Add	add	VB
1979	601	2	other	other	JJ
1979	601	3	ingredients	ingredient	NNS
1979	601	4	and	and	CC
1979	601	5	reduce	reduce	VB
1979	601	6	heat	heat	NN
1979	601	7	to	to	IN
1979	601	8	low	low	JJ
1979	601	9	.	.	.
1979	602	1	Simmer	simmer	NN
1979	602	2	for	for	IN
1979	602	3	3	3	CD
1979	602	4	minutes	minute	NNS
1979	602	5	while	while	IN
1979	602	6	making	make	VBG
1979	602	7	dumplings	dumpling	NNS
1979	602	8	.	.	.
1979	603	1	Knepp	Knepp	NNP
1979	603	2	(	(	-LRB-
1979	603	3	Little	little	JJ
1979	603	4	Dumplings	Dumplings	NNPS
1979	603	5	)	)	-RRB-
1979	603	6	1	1	CD
1979	603	7	egg	egg	NN
1979	603	8	3/4	3/4	CD
1979	603	9	cup	cup	NN
1979	603	10	flour	flour	NN
1979	603	11	1/3	1/3	CD
1979	603	12	cup	cup	NN
1979	603	13	water	water	NN
1979	603	14	1/4	1/4	CD
1979	603	15	teaspoon	teaspoon	NN
1979	603	16	salt	salt	NN
1979	603	17	or	or	CC
1979	603	18	to	to	TO
1979	603	19	taste	taste	VB
1979	603	20	1/8	1/8	CD
1979	603	21	teaspoon	teaspoon	NN
1979	603	22	baking	baking	NN
1979	603	23	powder	powder	NN
1979	603	24	Pinch	Pinch	NNP
1979	603	25	ground	ground	NN
1979	603	26	nutmeg	nutmeg	NN
1979	603	27	1	1	CD
1979	603	28	teaspoon	teaspoon	NN
1979	603	29	minced	mince	VBN
1979	603	30	,	,	,
1979	603	31	fresh	fresh	JJ
1979	603	32	parsley	parsley	NN
1979	603	33	,	,	,
1979	603	34	optional	optional	JJ
1979	603	35	garnish	garnish	NN
1979	603	36	In	in	IN
1979	603	37	small	small	JJ
1979	603	38	bowl	bowl	NN
1979	603	39	,	,	,
1979	603	40	beat	beat	VBD
1979	603	41	egg	egg	NN
1979	603	42	;	;	:
1979	603	43	stir	stir	NN
1979	603	44	in	in	IN
1979	603	45	flour	flour	NN
1979	603	46	,	,	,
1979	603	47	water	water	NN
1979	603	48	,	,	,
1979	603	49	salt	salt	NN
1979	603	50	,	,	,
1979	603	51	baking	baking	NN
1979	603	52	powder	powder	NN
1979	603	53	,	,	,
1979	603	54	and	and	CC
1979	603	55	nutmeg	nutmeg	NNP
1979	603	56	.	.	.
1979	604	1	Drop	drop	VB
1979	604	2	batter	batter	NN
1979	604	3	by	by	IN
1979	604	4	half	half	JJ
1979	604	5	teaspoons	teaspoon	NNS
1979	604	6	into	into	IN
1979	604	7	the	the	DT
1979	604	8	simmering	simmer	VBG
1979	604	9	soup	soup	NN
1979	604	10	.	.	.
1979	605	1	When	when	WRB
1979	605	2	dumplings	dumpling	NNS
1979	605	3	rise	rise	VBP
1979	605	4	to	to	IN
1979	605	5	top	top	NN
1979	605	6	,	,	,
1979	605	7	stir	stir	VB
1979	605	8	in	in	IN
1979	605	9	parsley	parsley	NNP
1979	605	10	and	and	CC
1979	605	11	serve	serve	VB
1979	605	12	.	.	.
1979	606	1	Variation	variation	NN
1979	606	2	:	:	:
1979	606	3	Chicken	Chicken	NNP
1979	606	4	Spinach	Spinach	NNP
1979	606	5	Straciatella	Straciatella	NNP
1979	606	6	Omit	Omit	NNP
1979	606	7	dumplings	dumpling	NNS
1979	606	8	.	.	.
1979	607	1	Clean	clean	JJ
1979	607	2	and	and	CC
1979	607	3	stem	stem	VB
1979	607	4	1/2	1/2	CD
1979	607	5	pound	pound	NN
1979	607	6	fresh	fresh	JJ
1979	607	7	spinach	spinach	NN
1979	607	8	;	;	:
1979	607	9	stack	stack	NN
1979	607	10	and	and	CC
1979	607	11	cut	cut	VBD
1979	607	12	into	into	IN
1979	607	13	1/2-inch	1/2-inch	CD
1979	607	14	strips	strip	NNS
1979	607	15	.	.	.
1979	608	1	Whisk	whisk	NN
1979	608	2	together	together	RB
1979	608	3	2	2	CD
1979	608	4	eggs	egg	NNS
1979	608	5	with	with	IN
1979	608	6	1/2-cup	1/2-cup	NNP
1979	608	7	grated	grate	VBD
1979	608	8	Parmesan	Parmesan	NNP
1979	608	9	cheese	cheese	NN
1979	608	10	.	.	.
1979	609	1	Stir	stir	VB
1979	609	2	in	in	IN
1979	609	3	spinach	spinach	NN
1979	609	4	with	with	IN
1979	609	5	chicken	chicken	NN
1979	609	6	,	,	,
1979	609	7	then	then	RB
1979	609	8	heat	heat	NN
1979	609	9	soup	soup	NN
1979	609	10	just	just	RB
1979	609	11	to	to	IN
1979	609	12	boiling	boil	VBG
1979	609	13	.	.	.
1979	610	1	Immediately	immediately	RB
1979	610	2	pour	pour	VB
1979	610	3	in	in	IN
1979	610	4	the	the	DT
1979	610	5	egg	egg	NN
1979	610	6	mixture	mixture	NN
1979	610	7	in	in	IN
1979	610	8	a	a	DT
1979	610	9	thin	thin	JJ
1979	610	10	stream	stream	NN
1979	610	11	,	,	,
1979	610	12	while	while	IN
1979	610	13	stirring	stir	VBG
1979	610	14	.	.	.
1979	611	1	The	the	DT
1979	611	2	goal	goal	NN
1979	611	3	is	be	VBZ
1979	611	4	to	to	TO
1979	611	5	end	end	VB
1979	611	6	up	up	RP
1979	611	7	with	with	IN
1979	611	8	thread	thread	NN
1979	611	9	-	-	HYPH
1979	611	10	like	like	JJ
1979	611	11	strands	strand	NNS
1979	611	12	of	of	IN
1979	611	13	cooked	cooked	JJ
1979	611	14	egg	egg	NN
1979	611	15	.	.	.
1979	612	1	Cook	cook	VB
1979	612	2	until	until	IN
1979	612	3	soup	soup	NN
1979	612	4	simmers	simmer	NNS
1979	612	5	again	again	RB
1979	612	6	;	;	:
1979	612	7	stir	stir	VB
1979	612	8	gently	gently	RB
1979	612	9	just	just	RB
1979	612	10	before	before	IN
1979	612	11	serving	serve	VBG
1979	612	12	.	.	.
1979	613	1	STEW	STEW	NNS
1979	613	2	FROM	from	IN
1979	613	3	BAVARIAServes	bavariaserve	NNS
1979	613	4	4	4	CD
1979	613	5	If	if	IN
1979	613	6	you	-PRON-	PRP
1979	613	7	like	like	VBP
1979	613	8	mild	mild	JJ
1979	613	9	sauerkraut	sauerkraut	NN
1979	613	10	,	,	,
1979	613	11	instead	instead	RB
1979	613	12	of	of	IN
1979	613	13	just	just	RB
1979	613	14	draining	drain	VBG
1979	613	15	it	-PRON-	PRP
1979	613	16	,	,	,
1979	613	17	as	as	IN
1979	613	18	the	the	DT
1979	613	19	recipe	recipe	NN
1979	613	20	suggests	suggest	VBZ
1979	613	21	,	,	,
1979	613	22	rinse	rinse	VB
1979	613	23	it	-PRON-	PRP
1979	613	24	in	in	IN
1979	613	25	a	a	DT
1979	613	26	colander	colander	NN
1979	613	27	or	or	CC
1979	613	28	strainer	strainer	NN
1979	613	29	.	.	.
1979	614	1	1	1	CD
1979	614	2	roaster	roaster	VB
1979	614	3	boneless	boneless	NN
1979	614	4	breast	breast	NN
1979	614	5	,	,	,
1979	614	6	cut	cut	VBN
1979	614	7	into	into	IN
1979	614	8	bite	bite	NN
1979	614	9	-	-	HYPH
1979	614	10	size	size	NN
1979	614	11	pieces	piece	NNS
1979	614	12	salt	salt	NN
1979	614	13	and	and	CC
1979	614	14	ground	ground	NN
1979	614	15	pepper	pepper	NN
1979	614	16	to	to	IN
1979	614	17	taste	taste	NN
1979	614	18	2	2	CD
1979	614	19	tablespoons	tablespoon	NNS
1979	614	20	butter	butter	NN
1979	614	21	or	or	CC
1979	614	22	margarine	margarine	NN
1979	614	23	1	1	CD
1979	614	24	medium	medium	JJ
1979	614	25	onion	onion	NN
1979	614	26	,	,	,
1979	614	27	thinly	thinly	RB
1979	614	28	sliced	slice	VBD
1979	614	29	1	1	CD
1979	614	30	pound	pound	NN
1979	614	31	sauerkraut	sauerkraut	NN
1979	614	32	,	,	,
1979	614	33	drained	drain	VBD
1979	614	34	1	1	CD
1979	614	35	can	can	NN
1979	614	36	(	(	-LRB-
1979	614	37	16	16	CD
1979	614	38	ounces	ounce	NNS
1979	614	39	)	)	-RRB-
1979	614	40	whole	whole	JJ
1979	614	41	berry	berry	JJ
1979	614	42	cranberry	cranberry	NN
1979	614	43	sauce	sauce	NN
1979	614	44	1	1	CD
1979	614	45	large	large	JJ
1979	614	46	apple	apple	NN
1979	614	47	,	,	,
1979	614	48	peeled	peel	VBN
1979	614	49	,	,	,
1979	614	50	cored	core	VBN
1979	614	51	and	and	CC
1979	614	52	sliced	sliced	JJ
1979	614	53	1/2	1/2	CD
1979	614	54	cup	cup	NN
1979	614	55	chopped	chop	VBN
1979	614	56	walnuts	walnut	NNS
1979	614	57	(	(	-LRB-
1979	614	58	optional	optional	JJ
1979	614	59	)	)	-RRB-
1979	614	60	Season	season	NN
1979	614	61	breast	breast	NN
1979	614	62	pieces	piece	NNS
1979	614	63	with	with	IN
1979	614	64	salt	salt	NN
1979	614	65	and	and	CC
1979	614	66	pepper	pepper	NN
1979	614	67	.	.	.
1979	615	1	In	in	IN
1979	615	2	a	a	DT
1979	615	3	flame	flame	NN
1979	615	4	proof	proof	NN
1979	615	5	casserole	casserole	NN
1979	615	6	or	or	CC
1979	615	7	Dutch	Dutch	NNP
1979	615	8	oven	oven	VBD
1979	615	9	over	over	IN
1979	615	10	medium	medium	JJ
1979	615	11	heat	heat	NNP
1979	615	12	,	,	,
1979	615	13	melt	melt	NNP
1979	615	14	butter	butter	NN
1979	615	15	.	.	.
1979	616	1	Add	add	VB
1979	616	2	chicken	chicken	NN
1979	616	3	and	and	CC
1979	616	4	onions	onion	NNS
1979	616	5	.	.	.
1979	617	1	Saute	saute	JJ
1979	617	2	until	until	IN
1979	617	3	lightly	lightly	RB
1979	617	4	browned	brown	VBN
1979	617	5	,	,	,
1979	617	6	about	about	RB
1979	617	7	5	5	CD
1979	617	8	minutes	minute	NNS
1979	617	9	.	.	.
1979	618	1	In	in	IN
1979	618	2	a	a	DT
1979	618	3	bowl	bowl	NN
1979	618	4	combine	combine	VB
1979	618	5	sauerkraut	sauerkraut	NN
1979	618	6	,	,	,
1979	618	7	cranberry	cranberry	NN
1979	618	8	sauce	sauce	NN
1979	618	9	and	and	CC
1979	618	10	apples	apple	NNS
1979	618	11	.	.	.
1979	619	1	Spoon	spoon	VB
1979	619	2	over	over	RP
1979	619	3	chicken	chicken	NN
1979	619	4	and	and	CC
1979	619	5	onions	onion	NNS
1979	619	6	and	and	CC
1979	619	7	toss	toss	VB
1979	619	8	gently	gently	RB
1979	619	9	.	.	.
1979	620	1	Cover	cover	NN
1979	620	2	and	and	CC
1979	620	3	simmer	simmer	NN
1979	620	4	over	over	IN
1979	620	5	medium	medium	JJ
1979	620	6	-	-	HYPH
1979	620	7	low	low	JJ
1979	620	8	heat	heat	NN
1979	620	9	for	for	IN
1979	620	10	20	20	CD
1979	620	11	minutes	minute	NNS
1979	620	12	.	.	.
1979	621	1	Sprinkle	sprinkle	VB
1979	621	2	with	with	IN
1979	621	3	walnuts	walnut	NNS
1979	621	4	just	just	RB
1979	621	5	before	before	IN
1979	621	6	serving	serve	VBG
1979	621	7	.	.	.
1979	622	1	MAIN	main	JJ
1979	622	2	DISH	DISH	NNS
1979	622	3	RECIPES	recipe	NNS
1979	622	4	RECIPES	recipe	NNS
1979	622	5	WITH	with	IN
1979	622	6	CHICKEN	CHICKEN	NNS
1979	622	7	BREASTS	breast	NNS
1979	622	8	Unlike	unlike	IN
1979	622	9	women	woman	NNS
1979	622	10	,	,	,
1979	622	11	chickens	chicken	NNS
1979	622	12	have	have	VBP
1979	622	13	only	only	RB
1979	622	14	one	one	CD
1979	622	15	breast	breast	NN
1979	622	16	.	.	.
1979	623	1	A	a	DT
1979	623	2	single	single	JJ
1979	623	3	serving	serving	NN
1979	623	4	would	would	MD
1979	623	5	usually	usually	RB
1979	623	6	be	be	VB
1979	623	7	a	a	DT
1979	623	8	breast	breast	NN
1979	623	9	half	half	NN
1979	623	10	.	.	.
1979	624	1	The	the	DT
1979	624	2	recipes	recipe	NNS
1979	624	3	that	that	WDT
1979	624	4	follow	follow	VBP
1979	624	5	will	will	MD
1979	624	6	refer	refer	VB
1979	624	7	to	to	IN
1979	624	8	"	"	``
1979	624	9	breasts	breast	NNS
1979	624	10	"	"	''
1979	624	11	and	and	CC
1979	624	12	"	"	``
1979	624	13	breast	breast	NN
1979	624	14	halves	half	NNS
1979	624	15	.	.	.
1979	624	16	"	"	''
1979	625	1	A	a	DT
1979	625	2	cutlet	cutlet	NN
1979	625	3	is	be	VBZ
1979	625	4	a	a	DT
1979	625	5	breast	breast	NN
1979	625	6	half	half	NN
1979	625	7	(	(	-LRB-
1979	625	8	or	or	CC
1979	625	9	thigh	thigh	NN
1979	625	10	)	)	-RRB-
1979	625	11	that	that	WDT
1979	625	12	is	be	VBZ
1979	625	13	both	both	DT
1979	625	14	skinless	skinless	NN
1979	625	15	and	and	CC
1979	625	16	boneless	boneless	NN
1979	625	17	and	and	CC
1979	625	18	sometimes	sometimes	RB
1979	625	19	has	have	VBZ
1979	625	20	been	be	VBN
1979	625	21	pounded	pound	VBN
1979	625	22	to	to	TO
1979	625	23	flatten	flatten	VB
1979	625	24	.	.	.
1979	626	1	A	a	DT
1979	626	2	scaloppine	scaloppine	NN
1979	626	3	is	be	VBZ
1979	626	4	a	a	DT
1979	626	5	cutlet	cutlet	NN
1979	626	6	sliced	slice	VBN
1979	626	7	almost	almost	RB
1979	626	8	in	in	IN
1979	626	9	half	half	NN
1979	626	10	lengthwise	lengthwise	RB
1979	626	11	and	and	CC
1979	626	12	then	then	RB
1979	626	13	opened	open	VBD
1979	626	14	,	,	,
1979	626	15	like	like	IN
1979	626	16	the	the	DT
1979	626	17	wings	wing	NNS
1979	626	18	of	of	IN
1979	626	19	a	a	DT
1979	626	20	butterfly	butterfly	NN
1979	626	21	or	or	CC
1979	626	22	a	a	DT
1979	626	23	thin	thin	JJ
1979	626	24	slice	slice	NN
1979	626	25	from	from	IN
1979	626	26	a	a	DT
1979	626	27	large	large	JJ
1979	626	28	roaster	roaster	NN
1979	626	29	breast	breast	NN
1979	626	30	.	.	.
1979	627	1	To	to	TO
1979	627	2	save	save	VB
1979	627	3	time	time	NN
1979	627	4	,	,	,
1979	627	5	look	look	VB
1979	627	6	for	for	IN
1979	627	7	chicken	chicken	NN
1979	627	8	scaloppine	scaloppine	NN
1979	627	9	which	which	WDT
1979	627	10	have	have	VBP
1979	627	11	already	already	RB
1979	627	12	been	be	VBN
1979	627	13	made	make	VBN
1979	627	14	for	for	IN
1979	627	15	you	-PRON-	PRP
1979	627	16	:	:	:
1979	627	17	the	the	DT
1979	627	18	Perdue	Perdue	NNP
1979	627	19	thin	thin	NN
1979	627	20	-	-	HYPH
1979	627	21	sliced	sliced	JJ
1979	627	22	Oven	Oven	NNP
1979	627	23	Stuffer	Stuffer	NNP
1979	627	24	Roaster	Roaster	NNP
1979	627	25	Breasts	breast	NNS
1979	627	26	are	be	VBP
1979	627	27	ready	ready	JJ
1979	627	28	-	-	HYPH
1979	627	29	made	make	VBN
1979	627	30	scaloppine	scaloppine	NN
1979	627	31	.	.	.
1979	628	1	The	the	DT
1979	628	2	recipes	recipe	NNS
1979	628	3	will	will	MD
1979	628	4	also	also	RB
1979	628	5	specify	specify	VB
1979	628	6	whether	whether	IN
1979	628	7	to	to	TO
1979	628	8	use	use	VB
1979	628	9	a	a	DT
1979	628	10	chicken	chicken	NN
1979	628	11	breast	breast	NN
1979	628	12	or	or	CC
1979	628	13	a	a	DT
1979	628	14	roaster	roaster	NN
1979	628	15	breast	breast	NN
1979	628	16	.	.	.
1979	629	1	You	-PRON-	PRP
1979	629	2	can	can	MD
1979	629	3	interchange	interchange	VB
1979	629	4	them	-PRON-	PRP
1979	629	5	,	,	,
1979	629	6	but	but	CC
1979	629	7	the	the	DT
1979	629	8	results	result	NNS
1979	629	9	will	will	MD
1979	629	10	be	be	VB
1979	629	11	different	different	JJ
1979	629	12	.	.	.
1979	630	1	A	a	DT
1979	630	2	roaster	roaster	NN
1979	630	3	has	have	VBZ
1979	630	4	a	a	DT
1979	630	5	more	more	RBR
1979	630	6	intense	intense	JJ
1979	630	7	flavor	flavor	NN
1979	630	8	and	and	CC
1979	630	9	is	be	VBZ
1979	630	10	juicier	juicy	JJR
1979	630	11	.	.	.
1979	631	1	It	-PRON-	PRP
1979	631	2	's	be	VBZ
1979	631	3	also	also	RB
1979	631	4	bigger	big	JJR
1979	631	5	,	,	,
1979	631	6	and	and	CC
1979	631	7	requires	require	VBZ
1979	631	8	longer	long	JJR
1979	631	9	cooking	cook	VBG
1979	631	10	.	.	.
1979	632	1	BAKED	BAKED	NNP
1979	632	2	BREASTS	BREASTS	NNP
1979	632	3	WITH	with	IN
1979	632	4	CHEESEServes	cheeseserve	NNS
1979	632	5	4	4	CD
1979	632	6	When	when	WRB
1979	632	7	the	the	DT
1979	632	8	Perdue	Perdue	NNP
1979	632	9	Oven	Oven	NNP
1979	632	10	Stuffer	Stuffer	NNP
1979	632	11	Roasters	Roasters	NNPS
1979	632	12	and	and	CC
1979	632	13	Roaster	Roaster	NNP
1979	632	14	Parts	Parts	NNPS
1979	632	15	first	first	RB
1979	632	16	came	come	VBD
1979	632	17	out	out	RP
1979	632	18	,	,	,
1979	632	19	Frank	Frank	NNP
1979	632	20	used	use	VBD
1979	632	21	to	to	TO
1979	632	22	have	have	VB
1979	632	23	recipe	recipe	NN
1979	632	24	cards	card	NNS
1979	632	25	put	put	VBN
1979	632	26	in	in	IN
1979	632	27	each	each	DT
1979	632	28	one	one	NN
1979	632	29	because	because	IN
1979	632	30	it	-PRON-	PRP
1979	632	31	was	be	VBD
1979	632	32	a	a	DT
1979	632	33	new	new	JJ
1979	632	34	product	product	NN
1979	632	35	and	and	CC
1979	632	36	most	most	JJS
1979	632	37	people	people	NNS
1979	632	38	did	do	VBD
1979	632	39	n't	not	RB
1979	632	40	know	know	VB
1979	632	41	how	how	WRB
1979	632	42	they	-PRON-	PRP
1979	632	43	should	should	MD
1979	632	44	be	be	VB
1979	632	45	cooked	cook	VBN
1979	632	46	.	.	.
1979	633	1	The	the	DT
1979	633	2	practice	practice	NN
1979	633	3	was	be	VBD
1979	633	4	discontinued	discontinue	VBN
1979	633	5	once	once	IN
1979	633	6	Roasters	roaster	NNS
1979	633	7	became	become	VBD
1979	633	8	well	well	RB
1979	633	9	-	-	HYPH
1979	633	10	known	know	VBN
1979	633	11	.	.	.
1979	634	1	The	the	DT
1979	634	2	woman	woman	NN
1979	634	3	in	in	IN
1979	634	4	charge	charge	NN
1979	634	5	of	of	IN
1979	634	6	distributing	distribute	VBG
1979	634	7	recipes	recipe	NNS
1979	634	8	told	tell	VBD
1979	634	9	me	-PRON-	PRP
1979	634	10	that	that	IN
1979	634	11	sometimes	sometimes	RB
1979	634	12	the	the	DT
1979	634	13	recipes	recipe	NNS
1979	634	14	on	on	IN
1979	634	15	the	the	DT
1979	634	16	cards	card	NNS
1979	634	17	became	become	VBD
1979	634	18	family	family	NN
1979	634	19	favorites	favorite	NNS
1979	634	20	,	,	,
1979	634	21	and	and	CC
1979	634	22	when	when	WRB
1979	634	23	a	a	DT
1979	634	24	person	person	NN
1979	634	25	lost	lose	VBD
1979	634	26	one	one	CD
1979	634	27	of	of	IN
1979	634	28	the	the	DT
1979	634	29	family	family	NN
1979	634	30	favorite	favorite	JJ
1979	634	31	cards	card	NNS
1979	634	32	,	,	,
1979	634	33	he	-PRON-	PRP
1979	634	34	or	or	CC
1979	634	35	she	-PRON-	PRP
1979	634	36	would	would	MD
1979	634	37	actually	actually	RB
1979	634	38	take	take	VB
1979	634	39	the	the	DT
1979	634	40	trouble	trouble	NN
1979	634	41	to	to	TO
1979	634	42	write	write	VB
1979	634	43	to	to	IN
1979	634	44	Frank	Frank	NNP
1979	634	45	for	for	IN
1979	634	46	a	a	DT
1979	634	47	replacement	replacement	NN
1979	634	48	.	.	.
1979	635	1	I	-PRON-	PRP
1979	635	2	asked	ask	VBD
1979	635	3	how	how	WRB
1979	635	4	often	often	RB
1979	635	5	this	this	DT
1979	635	6	happens	happen	VBZ
1979	635	7	and	and	CC
1979	635	8	learned	learn	VBD
1979	635	9	that	that	IN
1979	635	10	over	over	IN
1979	635	11	the	the	DT
1979	635	12	years	year	NNS
1979	635	13	,	,	,
1979	635	14	Frank	Frank	NNP
1979	635	15	has	have	VBZ
1979	635	16	received	receive	VBN
1979	635	17	thousands	thousand	NNS
1979	635	18	of	of	IN
1979	635	19	letters	letter	NNS
1979	635	20	requesting	request	VBG
1979	635	21	replacement	replacement	NN
1979	635	22	cards	card	NNS
1979	635	23	.	.	.
1979	636	1	This	this	DT
1979	636	2	is	be	VBZ
1979	636	3	one	one	CD
1979	636	4	of	of	IN
1979	636	5	the	the	DT
1979	636	6	recipes	recipe	NNS
1979	636	7	that	that	WDT
1979	636	8	people	people	NNS
1979	636	9	have	have	VBP
1979	636	10	asked	ask	VBN
1979	636	11	for	for	IN
1979	636	12	over	over	RB
1979	636	13	and	and	CC
1979	636	14	over	over	RB
1979	636	15	again	again	RB
1979	636	16	.	.	.
1979	637	1	3	3	CD
1979	637	2	tablespoons	tablespoon	NNS
1979	637	3	butter	butter	NN
1979	637	4	or	or	CC
1979	637	5	margarine	margarine	NN
1979	637	6	,	,	,
1979	637	7	divided	divide	VBD
1979	637	8	1	1	CD
1979	637	9	roaster	roaster	VB
1979	637	10	boneless	boneless	NN
1979	637	11	breast	breast	NN
1979	637	12	salt	salt	NN
1979	637	13	and	and	CC
1979	637	14	ground	ground	NN
1979	637	15	pepper	pepper	NN
1979	637	16	to	to	IN
1979	637	17	taste	taste	NN
1979	637	18	2	2	CD
1979	637	19	scallions	scallion	NNS
1979	637	20	,	,	,
1979	637	21	thinly	thinly	RB
1979	637	22	sliced	slice	VBD
1979	637	23	1	1	CD
1979	637	24	tablespoon	tablespoon	NN
1979	637	25	fresh	fresh	JJ
1979	637	26	chopped	chop	VBN
1979	637	27	parsley	parsley	NN
1979	637	28	1	1	CD
1979	637	29	and	and	CC
1979	637	30	1/2	1/2	CD
1979	637	31	teaspoons	teaspoon	NNS
1979	637	32	fresh	fresh	JJ
1979	637	33	thyme	thyme	NNS
1979	637	34	or	or	CC
1979	637	35	1/2	1/2	CD
1979	637	36	teaspoon	teaspoon	NN
1979	637	37	dried	dry	VBD
1979	637	38	1/2	1/2	CD
1979	637	39	cup	cup	NN
1979	637	40	chicken	chicken	NN
1979	637	41	broth	broth	NN
1979	637	42	3	3	CD
1979	637	43	tablespoons	tablespoon	NNS
1979	637	44	dry	dry	JJ
1979	637	45	white	white	JJ
1979	637	46	wine	wine	NN
1979	637	47	3/4	3/4	CD
1979	637	48	cup	cup	NN
1979	637	49	grated	grate	VBD
1979	637	50	Swiss	swiss	JJ
1979	637	51	cheese	cheese	NN
1979	637	52	2	2	CD
1979	637	53	tablespoons	tablespoon	NNS
1979	637	54	grated	grate	VBD
1979	637	55	Parmesan	Parmesan	NNP
1979	637	56	cheese	cheese	NN
1979	637	57	2	2	CD
1979	637	58	tablespoons	tablespoon	NNS
1979	637	59	bread	bread	NN
1979	637	60	crumbs	crumb	VBZ
1979	637	61	Preheat	Preheat	NNP
1979	637	62	oven	oven	VBD
1979	637	63	to	to	IN
1979	637	64	375oF.	375oF.	.
1979	638	1	Lightly	lightly	RB
1979	638	2	butter	butter	VB
1979	638	3	a	a	DT
1979	638	4	shallow	shallow	JJ
1979	638	5	baking	baking	NN
1979	638	6	dish	dish	NN
1979	638	7	.	.	.
1979	639	1	Place	place	NN
1979	639	2	chicken	chicken	NN
1979	639	3	in	in	IN
1979	639	4	baking	baking	NN
1979	639	5	dish	dish	NN
1979	639	6	and	and	CC
1979	639	7	sprinkle	sprinkle	VB
1979	639	8	with	with	IN
1979	639	9	salt	salt	NN
1979	639	10	,	,	,
1979	639	11	pepper	pepper	NN
1979	639	12	,	,	,
1979	639	13	scallions	scallion	NNS
1979	639	14	,	,	,
1979	639	15	parsley	parsley	NN
1979	639	16	,	,	,
1979	639	17	and	and	CC
1979	639	18	thyme	thyme	NNS
1979	639	19	.	.	.
1979	640	1	In	in	IN
1979	640	2	a	a	DT
1979	640	3	measuring	measure	VBG
1979	640	4	cup	cup	NN
1979	640	5	combine	combine	NN
1979	640	6	broth	broth	NN
1979	640	7	and	and	CC
1979	640	8	wine	wine	NN
1979	640	9	and	and	CC
1979	640	10	pour	pour	VB
1979	640	11	over	over	IN
1979	640	12	chicken	chicken	NN
1979	640	13	.	.	.
1979	641	1	Cover	cover	VB
1979	641	2	and	and	CC
1979	641	3	bake	bake	VB
1979	641	4	20	20	CD
1979	641	5	minutes	minute	NNS
1979	641	6	.	.	.
1979	642	1	In	in	IN
1979	642	2	a	a	DT
1979	642	3	small	small	JJ
1979	642	4	bowl	bowl	NN
1979	642	5	combine	combine	VBP
1979	642	6	cheeses	cheese	NNS
1979	642	7	and	and	CC
1979	642	8	bread	bread	NN
1979	642	9	crumbs	crumb	NNS
1979	642	10	.	.	.
1979	643	1	Remove	remove	VB
1979	643	2	chicken	chicken	NN
1979	643	3	from	from	IN
1979	643	4	oven	oven	NN
1979	643	5	and	and	CC
1979	643	6	sprinkle	sprinkle	VB
1979	643	7	with	with	IN
1979	643	8	cheese	cheese	NN
1979	643	9	mixture	mixture	NN
1979	643	10	.	.	.
1979	644	1	Dot	dot	NN
1979	644	2	with	with	IN
1979	644	3	remaining	remain	VBG
1979	644	4	butter	butter	NN
1979	644	5	and	and	CC
1979	644	6	place	place	NN
1979	644	7	under	under	IN
1979	644	8	broiler	broiler	NN
1979	644	9	until	until	IN
1979	644	10	cheese	cheese	NN
1979	644	11	is	be	VBZ
1979	644	12	melted	melt	VBN
1979	644	13	and	and	CC
1979	644	14	golden	golden	JJ
1979	644	15	.	.	.
1979	645	1	BERLINER	BERLINER	NNP
1979	645	2	SCHNITZEL	SCHNITZEL	NNP
1979	645	3	BREASTServes	breastserve	NNS
1979	645	4	4	4	CD
1979	645	5	You	-PRON-	PRP
1979	645	6	'll	will	MD
1979	645	7	notice	notice	VB
1979	645	8	that	that	IN
1979	645	9	the	the	DT
1979	645	10	"	"	``
1979	645	11	hard	hard	RB
1979	645	12	-	-	HYPH
1979	645	13	cooked	cook	VBN
1979	645	14	"	"	''
1979	645	15	egg	egg	NN
1979	645	16	in	in	IN
1979	645	17	this	this	DT
1979	645	18	recipe	recipe	NN
1979	645	19	is	be	VBZ
1979	645	20	n't	not	RB
1979	645	21	called	call	VBN
1979	645	22	"	"	``
1979	645	23	hard	hard	RB
1979	645	24	-	-	HYPH
1979	645	25	boiled	boiled	JJ
1979	645	26	.	.	.
1979	645	27	"	"	''
1979	646	1	The	the	DT
1979	646	2	reason	reason	NN
1979	646	3	is	be	VBZ
1979	646	4	that	that	IN
1979	646	5	the	the	DT
1979	646	6	egg	egg	NN
1979	646	7	producers	producer	NNS
1979	646	8	tell	tell	VBP
1979	646	9	me	-PRON-	PRP
1979	646	10	that	that	IN
1979	646	11	it	-PRON-	PRP
1979	646	12	's	be	VBZ
1979	646	13	better	well	JJR
1979	646	14	never	never	RB
1979	646	15	to	to	TO
1979	646	16	boil	boil	VB
1979	646	17	an	an	DT
1979	646	18	egg	egg	NN
1979	646	19	,	,	,
1979	646	20	but	but	CC
1979	646	21	rather	rather	RB
1979	646	22	to	to	TO
1979	646	23	cook	cook	VB
1979	646	24	it	-PRON-	PRP
1979	646	25	until	until	IN
1979	646	26	it	-PRON-	PRP
1979	646	27	's	be	VBZ
1979	646	28	hard	hard	JJ
1979	646	29	in	in	IN
1979	646	30	water	water	NN
1979	646	31	that	that	WDT
1979	646	32	's	be	VBZ
1979	646	33	just	just	RB
1979	646	34	below	below	RB
1979	646	35	boiling	boil	VBG
1979	646	36	.	.	.
1979	647	1	If	if	IN
1979	647	2	you	-PRON-	PRP
1979	647	3	cook	cook	VBP
1979	647	4	your	-PRON-	PRP$
1979	647	5	eggs	egg	NNS
1979	647	6	in	in	IN
1979	647	7	boiling	boiling	NN
1979	647	8	water	water	NN
1979	647	9	,	,	,
1979	647	10	they	-PRON-	PRP
1979	647	11	'll	will	MD
1979	647	12	end	end	VB
1979	647	13	up	up	RP
1979	647	14	with	with	IN
1979	647	15	an	an	DT
1979	647	16	unattractive	unattractive	JJ
1979	647	17	greenish	greenish	JJ
1979	647	18	color	color	NN
1979	647	19	where	where	WRB
1979	647	20	the	the	DT
1979	647	21	yolk	yolk	NNP
1979	647	22	meets	meet	VBZ
1979	647	23	the	the	DT
1979	647	24	white	white	NNP
1979	647	25	.	.	.
1979	648	1	At	at	IN
1979	648	2	lower	low	JJR
1979	648	3	temperatures	temperature	NNS
1979	648	4	,	,	,
1979	648	5	the	the	DT
1979	648	6	yolk	yolk	NN
1979	648	7	will	will	MD
1979	648	8	be	be	VB
1979	648	9	more	more	RBR
1979	648	10	tender	tender	JJ
1979	648	11	and	and	CC
1979	648	12	wo	will	MD
1979	648	13	n't	not	RB
1979	648	14	discolor	discolor	VB
1979	648	15	.	.	.
1979	649	1	1	1	CD
1979	649	2	roaster	roaster	VB
1979	649	3	boneless	boneless	NN
1979	649	4	breast	breast	NN
1979	649	5	or	or	CC
1979	649	6	a	a	DT
1979	649	7	package	package	NN
1979	649	8	of	of	IN
1979	649	9	thin	thin	JJ
1979	649	10	sliced	sliced	JJ
1979	649	11	boneless	boneless	NN
1979	649	12	roaster	roaster	NN
1979	649	13	breast	breast	NN
1979	649	14	.	.	.
1979	650	1	2	2	CD
1979	650	2	eggs	egg	NNS
1979	650	3	3/4	3/4	CD
1979	650	4	teaspoon	teaspoon	NN
1979	650	5	salt	salt	NN
1979	650	6	or	or	CC
1979	650	7	to	to	TO
1979	650	8	taste	taste	VB
1979	650	9	Ground	ground	NN
1979	650	10	pepper	pepper	NN
1979	650	11	to	to	TO
1979	650	12	taste	taste	VB
1979	650	13	1/3	1/3	CD
1979	650	14	cup	cup	NN
1979	650	15	flour	flour	NN
1979	650	16	1	1	CD
1979	650	17	cup	cup	NN
1979	650	18	dry	dry	JJ
1979	650	19	breadcrumbs	breadcrumbs	NN
1979	650	20	vegetable	vegetable	NN
1979	650	21	oil	oil	NN
1979	650	22	6	6	CD
1979	650	23	tablespoons	tablespoon	NNS
1979	650	24	butter	butter	NN
1979	650	25	or	or	CC
1979	650	26	margarine	margarine	NN
1979	650	27	2	2	CD
1979	650	28	tablespoons	tablespoon	NNS
1979	650	29	fresh	fresh	JJ
1979	650	30	lemon	lemon	NN
1979	650	31	juice	juice	NN
1979	650	32	3	3	CD
1979	650	33	tablespoons	tablespoon	NNS
1979	650	34	capers	caper	NNS
1979	650	35	,	,	,
1979	650	36	drained	drain	VBD
1979	650	37	1	1	CD
1979	650	38	hard	hard	RB
1979	650	39	-	-	HYPH
1979	650	40	cooked	cook	VBN
1979	650	41	egg	egg	NN
1979	650	42	,	,	,
1979	650	43	finely	finely	RB
1979	650	44	chopped	chop	VBD
1979	650	45	2	2	CD
1979	650	46	tablespoons	tablespoon	NNS
1979	650	47	minced	mince	VBN
1979	650	48	fresh	fresh	JJ
1979	650	49	parsley	parsley	JJ
1979	650	50	Separate	separate	JJ
1979	650	51	fillets	fillet	NNS
1979	650	52	from	from	IN
1979	650	53	breast	breast	NN
1979	650	54	halves	half	NNS
1979	650	55	and	and	CC
1979	650	56	then	then	RB
1979	650	57	cut	cut	VB
1979	650	58	breast	breast	NN
1979	650	59	halves	half	NNS
1979	650	60	in	in	IN
1979	650	61	half	half	NN
1979	650	62	,	,	,
1979	650	63	lengthwise	lengthwise	RB
1979	650	64	.	.	.
1979	651	1	Place	place	VB
1979	651	2	breast	breast	NN
1979	651	3	pieces	piece	NNS
1979	651	4	between	between	IN
1979	651	5	sheets	sheet	NNS
1979	651	6	of	of	IN
1979	651	7	plastic	plastic	JJ
1979	651	8	wrap	wrap	NN
1979	651	9	.	.	.
1979	652	1	Pound	pound	NN
1979	652	2	chicken	chicken	NN
1979	652	3	to	to	IN
1979	652	4	a	a	DT
1979	652	5	1/4-inch	1/4-inch	CD
1979	652	6	thickness	thickness	NN
1979	652	7	to	to	TO
1979	652	8	form	form	VB
1979	652	9	scaloppine	scaloppine	NN
1979	652	10	.	.	.
1979	653	1	If	if	IN
1979	653	2	using	use	VBG
1979	653	3	thin	thin	JJ
1979	653	4	sliced	sliced	JJ
1979	653	5	breast	breast	NN
1979	653	6	skip	skip	NNS
1979	653	7	this	this	DT
1979	653	8	step	step	NN
1979	653	9	.	.	.
1979	654	1	In	in	IN
1979	654	2	a	a	DT
1979	654	3	shallow	shallow	JJ
1979	654	4	bowl	bowl	NN
1979	654	5	beat	beat	VBD
1979	654	6	eggs	egg	NNS
1979	654	7	with	with	IN
1979	654	8	salt	salt	NN
1979	654	9	and	and	CC
1979	654	10	pepper	pepper	NN
1979	654	11	.	.	.
1979	655	1	Place	place	NN
1979	655	2	flour	flour	NN
1979	655	3	and	and	CC
1979	655	4	bread	bread	NN
1979	655	5	crumbs	crumb	NNS
1979	655	6	on	on	IN
1979	655	7	sheets	sheet	NNS
1979	655	8	of	of	IN
1979	655	9	wax	wax	NN
1979	655	10	paper	paper	NN
1979	655	11	.	.	.
1979	656	1	Dredge	Dredge	NNP
1979	656	2	chicken	chicken	NN
1979	656	3	in	in	IN
1979	656	4	flour	flour	NN
1979	656	5	then	then	RB
1979	656	6	dip	dip	NN
1979	656	7	in	in	IN
1979	656	8	egg	egg	NN
1979	656	9	and	and	CC
1979	656	10	coat	coat	NN
1979	656	11	with	with	IN
1979	656	12	breadcrumbs	breadcrumb	NNS
1979	656	13	.	.	.
1979	657	1	Heat	heat	NN
1979	657	2	1/4-inch	1/4-inch	CD
1979	657	3	oil	oil	NN
1979	657	4	in	in	IN
1979	657	5	a	a	DT
1979	657	6	large	large	JJ
1979	657	7	skillet	skillet	NN
1979	657	8	over	over	IN
1979	657	9	medium	medium	NN
1979	657	10	-	-	HYPH
1979	657	11	high	high	JJ
1979	657	12	heat	heat	NN
1979	657	13	.	.	.
1979	658	1	Add	add	VB
1979	658	2	chicken	chicken	NN
1979	658	3	and	and	CC
1979	658	4	saute	saute	VB
1979	658	5	for	for	IN
1979	658	6	3	3	CD
1979	658	7	to	to	TO
1979	658	8	4	4	CD
1979	658	9	minutes	minute	NNS
1979	658	10	per	per	IN
1979	658	11	side	side	NN
1979	658	12	or	or	CC
1979	658	13	until	until	IN
1979	658	14	cooked	cook	VBN
1979	658	15	through	through	RB
1979	658	16	.	.	.
1979	659	1	Remove	remove	VB
1979	659	2	to	to	IN
1979	659	3	serving	serve	VBG
1979	659	4	platter	platter	NN
1979	659	5	.	.	.
1979	660	1	Pour	pour	VB
1979	660	2	oil	oil	NN
1979	660	3	from	from	IN
1979	660	4	skillet	skillet	NN
1979	660	5	and	and	CC
1979	660	6	wipe	wipe	NN
1979	660	7	clean	clean	JJ
1979	660	8	.	.	.
1979	661	1	Add	add	VB
1979	661	2	butter	butter	NN
1979	661	3	to	to	IN
1979	661	4	skillet	skillet	JJ
1979	661	5	and	and	CC
1979	661	6	melt	melt	VB
1979	661	7	over	over	IN
1979	661	8	medium	medium	JJ
1979	661	9	heat	heat	NN
1979	661	10	.	.	.
1979	662	1	Add	add	VB
1979	662	2	lemon	lemon	NN
1979	662	3	juice	juice	NN
1979	662	4	and	and	CC
1979	662	5	capers	caper	NNS
1979	662	6	carefully	carefully	RB
1979	662	7	to	to	TO
1979	662	8	avoid	avoid	VB
1979	662	9	spatters	spatter	NNS
1979	662	10	;	;	:
1979	662	11	pour	pour	VB
1979	662	12	over	over	IN
1979	662	13	schnitzels	schnitzel	NNS
1979	662	14	.	.	.
1979	663	1	In	in	IN
1979	663	2	a	a	DT
1979	663	3	small	small	JJ
1979	663	4	bowl	bowl	NN
1979	663	5	toss	toss	NN
1979	663	6	together	together	RB
1979	663	7	hard-	hard-	JJ
1979	663	8	cooked	cooked	JJ
1979	663	9	egg	egg	NN
1979	663	10	and	and	CC
1979	663	11	parsley	parsley	NNP
1979	663	12	and	and	CC
1979	663	13	sprinkle	sprinkle	VB
1979	663	14	over	over	IN
1979	663	15	top	top	NN
1979	663	16	.	.	.
1979	664	1	Serve	serve	VB
1979	664	2	with	with	IN
1979	664	3	buttered	buttered	JJ
1979	664	4	noodles	noodle	NNS
1979	664	5	.	.	.
1979	665	1	BONELESS	BONELESS	NNP
1979	665	2	BREAST	breast	NN
1979	665	3	PARMESANServes	parmesanserve	VBZ
1979	665	4	4	4	CD
1979	665	5	To	to	TO
1979	665	6	get	get	VB
1979	665	7	the	the	DT
1979	665	8	best	good	JJS
1979	665	9	flavor	flavor	NN
1979	665	10	from	from	IN
1979	665	11	the	the	DT
1979	665	12	tomatoes	tomato	NNS
1979	665	13	,	,	,
1979	665	14	make	make	VB
1979	665	15	sure	sure	JJ
1979	665	16	your	-PRON-	PRP$
1979	665	17	supermarket	supermarket	NN
1979	665	18	does	do	VBZ
1979	665	19	n't	not	RB
1979	665	20	store	store	VB
1979	665	21	them	-PRON-	PRP
1979	665	22	on	on	IN
1979	665	23	the	the	DT
1979	665	24	chilling	chilling	JJ
1979	665	25	shelf	shelf	NN
1979	665	26	and	and	CC
1979	665	27	do	do	VBP
1979	665	28	n't	not	RB
1979	665	29	refrigerate	refrigerate	VB
1979	665	30	them	-PRON-	PRP
1979	665	31	when	when	WRB
1979	665	32	you	-PRON-	PRP
1979	665	33	bring	bring	VBP
1979	665	34	them	-PRON-	PRP
1979	665	35	home	home	RB
1979	665	36	.	.	.
1979	666	1	Store	store	VB
1979	666	2	them	-PRON-	PRP
1979	666	3	at	at	IN
1979	666	4	room	room	NN
1979	666	5	temperature	temperature	NN
1979	666	6	and	and	CC
1979	666	7	use	use	VB
1979	666	8	them	-PRON-	PRP
1979	666	9	soon	soon	RB
1979	666	10	after	after	IN
1979	666	11	you	-PRON-	PRP
1979	666	12	buy	buy	VBP
1979	666	13	them	-PRON-	PRP
1979	666	14	.	.	.
1979	667	1	1	1	CD
1979	667	2	roaster	roaster	VB
1979	667	3	boneless	boneless	NN
1979	667	4	breast	breast	NN
1979	667	5	or	or	CC
1979	667	6	thin	thin	JJ
1979	667	7	sliced	sliced	JJ
1979	667	8	boneless	boneless	NN
1979	667	9	roaster	roaster	NN
1979	667	10	breast	breast	NN
1979	667	11	1	1	CD
1979	667	12	1/4	1/4	CD
1979	667	13	teaspoons	teaspoon	NNS
1979	667	14	salt	salt	NN
1979	667	15	,	,	,
1979	667	16	divided	divide	VBD
1979	667	17	Ground	Ground	NNP
1979	667	18	pepper	pepper	NN
1979	667	19	to	to	IN
1979	667	20	taste	taste	NN
1979	667	21	2	2	CD
1979	667	22	eggs	egg	NNS
1979	667	23	,	,	,
1979	667	24	beaten	beat	VBN
1979	667	25	3/4	3/4	CD
1979	667	26	cup	cup	NN
1979	667	27	plain	plain	JJ
1979	667	28	bread	bread	NN
1979	667	29	crumbs	crumb	VBZ
1979	667	30	3/4	3/4	CD
1979	667	31	cup	cup	NN
1979	667	32	grated	grate	VBN
1979	667	33	Parmesan	Parmesan	NNP
1979	667	34	cheese	cheese	NN
1979	667	35	1/3	1/3	CD
1979	667	36	cup	cup	NN
1979	667	37	flour	flour	NN
1979	667	38	1	1	CD
1979	667	39	pound	pound	NN
1979	667	40	fresh	fresh	JJ
1979	667	41	ripe	ripe	JJ
1979	667	42	tomatoes	tomato	NNS
1979	667	43	,	,	,
1979	667	44	chopped	chop	VBD
1979	667	45	1	1	CD
1979	667	46	small	small	JJ
1979	667	47	clove	clove	NNP
1979	667	48	garlic	garlic	NNP
1979	667	49	,	,	,
1979	667	50	minced	mince	VBD
1979	667	51	3/4	3/4	CD
1979	667	52	cup	cup	NN
1979	667	53	olive	olive	NN
1979	667	54	oil	oil	NN
1979	667	55	,	,	,
1979	667	56	divided	divide	VBD
1979	667	57	2	2	CD
1979	667	58	tablespoons	tablespoon	NNS
1979	667	59	minced	mince	VBN
1979	667	60	fresh	fresh	JJ
1979	667	61	basil	basil	NN
1979	667	62	or	or	CC
1979	667	63	2	2	CD
1979	667	64	teaspoons	teaspoon	NNS
1979	667	65	dried	dry	VBN
1979	667	66	Separate	separate	JJ
1979	667	67	fillets	fillet	NNS
1979	667	68	from	from	IN
1979	667	69	breast	breast	NN
1979	667	70	halves	half	NNS
1979	667	71	and	and	CC
1979	667	72	then	then	RB
1979	667	73	cut	cut	VB
1979	667	74	breast	breast	NN
1979	667	75	halves	half	NNS
1979	667	76	in	in	IN
1979	667	77	half	half	NN
1979	667	78	,	,	,
1979	667	79	lengthwise	lengthwise	RB
1979	667	80	.	.	.
1979	668	1	Place	place	VB
1979	668	2	breast	breast	NN
1979	668	3	pieces	piece	NNS
1979	668	4	between	between	IN
1979	668	5	sheets	sheet	NNS
1979	668	6	of	of	IN
1979	668	7	plastic	plastic	JJ
1979	668	8	wrap	wrap	NN
1979	668	9	and	and	CC
1979	668	10	pound	pound	NN
1979	668	11	to	to	IN
1979	668	12	1/4	1/4	CD
1979	668	13	"	"	``
1979	668	14	thickness	thickness	NN
1979	668	15	to	to	TO
1979	668	16	form	form	VB
1979	668	17	scaloppine	scaloppine	NN
1979	668	18	.	.	.
1979	669	1	If	if	IN
1979	669	2	using	use	VBG
1979	669	3	thin	thin	JJ
1979	669	4	sliced	sliced	JJ
1979	669	5	breast	breast	NN
1979	669	6	,	,	,
1979	669	7	skip	skip	VBZ
1979	669	8	the	the	DT
1979	669	9	previous	previous	JJ
1979	669	10	step	step	NN
1979	669	11	.	.	.
1979	670	1	In	in	IN
1979	670	2	a	a	DT
1979	670	3	shallow	shallow	JJ
1979	670	4	bowl	bowl	NN
1979	670	5	beat	beat	VBD
1979	670	6	eggs	egg	NNS
1979	670	7	with	with	IN
1979	670	8	3/4	3/4	CD
1979	670	9	teaspoon	teaspoon	NN
1979	670	10	salt	salt	NN
1979	670	11	and	and	CC
1979	670	12	pepper	pepper	NN
1979	670	13	.	.	.
1979	671	1	Place	place	NN
1979	671	2	flour	flour	NN
1979	671	3	on	on	IN
1979	671	4	a	a	DT
1979	671	5	sheet	sheet	NN
1979	671	6	of	of	IN
1979	671	7	wax	wax	NN
1979	671	8	paper	paper	NN
1979	671	9	.	.	.
1979	672	1	On	on	IN
1979	672	2	another	another	DT
1979	672	3	sheet	sheet	NN
1979	672	4	of	of	IN
1979	672	5	wax	wax	NN
1979	672	6	paper	paper	NN
1979	672	7	combine	combine	VBP
1979	672	8	bread	bread	NN
1979	672	9	crumbs	crumb	NNS
1979	672	10	and	and	CC
1979	672	11	Parmesan	Parmesan	NNP
1979	672	12	cheese	cheese	NN
1979	672	13	.	.	.
1979	673	1	Dredge	dredge	NN
1979	673	2	cutlets	cutlet	NNS
1979	673	3	in	in	IN
1979	673	4	flour	flour	NN
1979	673	5	,	,	,
1979	673	6	dip	dip	NN
1979	673	7	in	in	IN
1979	673	8	egg	egg	NN
1979	673	9	and	and	CC
1979	673	10	roll	roll	VB
1979	673	11	in	in	IN
1979	673	12	bread	bread	NN
1979	673	13	crumb	crumb	JJ
1979	673	14	mixture	mixture	NN
1979	673	15	.	.	.
1979	674	1	Refrigerate	refrigerate	VB
1979	674	2	while	while	IN
1979	674	3	making	make	VBG
1979	674	4	sauce	sauce	NN
1979	674	5	.	.	.
1979	675	1	In	in	IN
1979	675	2	a	a	DT
1979	675	3	small	small	JJ
1979	675	4	serving	serve	VBG
1979	675	5	bowl	bowl	NN
1979	675	6	combine	combine	NN
1979	675	7	tomatoes	tomato	NNS
1979	675	8	,	,	,
1979	675	9	garlic	garlic	NNP
1979	675	10	,	,	,
1979	675	11	1/4	1/4	CD
1979	675	12	cup	cup	NN
1979	675	13	olive	olive	NN
1979	675	14	oil	oil	NN
1979	675	15	,	,	,
1979	675	16	basil	basil	NN
1979	675	17	and	and	CC
1979	675	18	salt	salt	NN
1979	675	19	and	and	CC
1979	675	20	pepper	pepper	NN
1979	675	21	.	.	.
1979	676	1	In	in	IN
1979	676	2	a	a	DT
1979	676	3	large	large	JJ
1979	676	4	skillet	skillet	NN
1979	676	5	over	over	IN
1979	676	6	medium	medium	NN
1979	676	7	-	-	HYPH
1979	676	8	high	high	JJ
1979	676	9	heat	heat	NN
1979	676	10	,	,	,
1979	676	11	heat	heat	NN
1979	676	12	remaining	remain	VBG
1979	676	13	oil	oil	NN
1979	676	14	.	.	.
1979	677	1	Add	add	VB
1979	677	2	chicken	chicken	NN
1979	677	3	and	and	CC
1979	677	4	saute	saute	VB
1979	677	5	for	for	IN
1979	677	6	3	3	CD
1979	677	7	to	to	TO
1979	677	8	4	4	CD
1979	677	9	minutes	minute	NNS
1979	677	10	per	per	IN
1979	677	11	side	side	NN
1979	677	12	or	or	CC
1979	677	13	until	until	IN
1979	677	14	cooked	cook	VBN
1979	677	15	through	through	RB
1979	677	16	.	.	.
1979	678	1	Transfer	transfer	VB
1979	678	2	to	to	IN
1979	678	3	a	a	DT
1979	678	4	warmed	warm	VBN
1979	678	5	serving	serve	VBG
1979	678	6	dish	dish	NN
1979	678	7	.	.	.
1979	679	1	Pass	pass	VB
1979	679	2	sauce	sauce	NN
1979	679	3	separately	separately	RB
1979	679	4	.	.	.
1979	680	1	BREAST	BREAST	NNP
1979	680	2	COQ	COQ	NNP
1979	680	3	AU	AU	NNP
1979	680	4	VIN	VIN	NNP
1979	680	5	Serves	serve	VBZ
1979	680	6	4	4	CD
1979	680	7	The	the	DT
1979	680	8	famous	famous	JJ
1979	680	9	food	food	NN
1979	680	10	writer	writer	NN
1979	680	11	,	,	,
1979	680	12	Malcolm	Malcolm	NNP
1979	680	13	R.	R.	NNP
1979	680	14	Herbert	Herbert	NNP
1979	680	15	,	,	,
1979	680	16	tells	tell	VBZ
1979	680	17	a	a	DT
1979	680	18	story	story	NN
1979	680	19	that	that	WDT
1979	680	20	I	-PRON-	PRP
1979	680	21	've	have	VB
1979	680	22	always	always	RB
1979	680	23	loved	love	VBN
1979	680	24	about	about	IN
1979	680	25	coq	coq	NNP
1979	680	26	au	au	NNP
1979	680	27	vin	vin	NNP
1979	680	28	(	(	-LRB-
1979	680	29	chicken	chicken	NN
1979	680	30	in	in	IN
1979	680	31	wine	wine	NN
1979	680	32	)	)	-RRB-
1979	680	33	.	.	.
1979	681	1	According	accord	VBG
1979	681	2	to	to	IN
1979	681	3	Herbert	Herbert	NNP
1979	681	4	,	,	,
1979	681	5	a	a	DT
1979	681	6	lady	lady	NN
1979	681	7	lavished	lavish	VBN
1979	681	8	praise	praise	NN
1979	681	9	on	on	IN
1979	681	10	Alexander	Alexander	NNP
1979	681	11	Dumaine	Dumaine	NNP
1979	681	12	,	,	,
1979	681	13	one	one	CD
1979	681	14	of	of	IN
1979	681	15	France	France	NNP
1979	681	16	's	's	POS
1979	681	17	outstanding	outstanding	JJ
1979	681	18	chefs	chef	NNS
1979	681	19	,	,	,
1979	681	20	for	for	IN
1979	681	21	his	-PRON-	PRP$
1979	681	22	version	version	NN
1979	681	23	of	of	IN
1979	681	24	chicken	chicken	NN
1979	681	25	in	in	IN
1979	681	26	wine	wine	NN
1979	681	27	.	.	.
1979	682	1	"	"	``
1979	682	2	Madam	Madam	NNP
1979	682	3	,	,	,
1979	682	4	I	-PRON-	PRP
1979	682	5	'm	be	VBP
1979	682	6	not	not	RB
1979	682	7	satisfied	satisfied	JJ
1979	682	8	,	,	,
1979	682	9	"	"	''
1979	682	10	Dumaine	Dumaine	NNP
1979	682	11	replied	reply	VBD
1979	682	12	.	.	.
1979	683	1	"	"	``
1979	683	2	But	but	CC
1979	683	3	you	-PRON-	PRP
1979	683	4	have	have	VBP
1979	683	5	been	be	VBN
1979	683	6	making	make	VBG
1979	683	7	coq	coq	NNP
1979	683	8	au	au	NNP
1979	683	9	vin	vin	NNP
1979	683	10	for	for	IN
1979	683	11	30	30	CD
1979	683	12	years	year	NNS
1979	683	13	,	,	,
1979	683	14	"	"	''
1979	683	15	the	the	DT
1979	683	16	woman	woman	NN
1979	683	17	protested	protest	VBD
1979	683	18	.	.	.
1979	684	1	"	"	``
1979	684	2	How	how	WRB
1979	684	3	can	can	MD
1979	684	4	you	-PRON-	PRP
1979	684	5	not	not	RB
1979	684	6	be	be	VB
1979	684	7	satisfied	satisfied	JJ
1979	684	8	?	?	.
1979	684	9	"	"	''
1979	685	1	"	"	``
1979	685	2	That	that	IN
1979	685	3	,	,	,
1979	685	4	madam	madam	NNP
1979	685	5	,	,	,
1979	685	6	was	be	VBD
1979	685	7	practice	practice	NN
1979	685	8	.	.	.
1979	685	9	"	"	''
1979	686	1	According	accord	VBG
1979	686	2	to	to	IN
1979	686	3	Herbert	Herbert	NNP
1979	686	4	,	,	,
1979	686	5	Dumaine	Dumaine	NNP
1979	686	6	's	's	POS
1979	686	7	version	version	NN
1979	686	8	of	of	IN
1979	686	9	coq	coq	NNP
1979	686	10	au	au	NNP
1979	686	11	vin	vin	NNP
1979	686	12	uses	use	VBZ
1979	686	13	red	red	JJ
1979	686	14	wine	wine	NN
1979	686	15	,	,	,
1979	686	16	white	white	JJ
1979	686	17	wine	wine	NN
1979	686	18	,	,	,
1979	686	19	and	and	CC
1979	686	20	brandy	brandy	NN
1979	686	21	,	,	,
1979	686	22	and	and	CC
1979	686	23	it	-PRON-	PRP
1979	686	24	takes	take	VBZ
1979	686	25	a	a	DT
1979	686	26	good	good	JJ
1979	686	27	twenty	twenty	CD
1979	686	28	-	-	HYPH
1979	686	29	four	four	CD
1979	686	30	hours	hour	NNS
1979	686	31	to	to	TO
1979	686	32	prepare	prepare	VB
1979	686	33	.	.	.
1979	687	1	This	this	DT
1979	687	2	version	version	NN
1979	687	3	is	be	VBZ
1979	687	4	a	a	DT
1979	687	5	lot	lot	NN
1979	687	6	simpler	simple	JJR
1979	687	7	,	,	,
1979	687	8	but	but	CC
1979	687	9	still	still	RB
1979	687	10	very	very	RB
1979	687	11	good	good	JJ
1979	687	12	.	.	.
1979	688	1	The	the	DT
1979	688	2	day	day	NN
1979	688	3	I	-PRON-	PRP
1979	688	4	made	make	VBD
1979	688	5	it	-PRON-	PRP
1979	688	6	,	,	,
1979	688	7	I	-PRON-	PRP
1979	688	8	could	could	MD
1979	688	9	n't	not	RB
1979	688	10	find	find	VB
1979	688	11	pearl	pearl	NN
1979	688	12	onions	onion	NNS
1979	688	13	or	or	CC
1979	688	14	small	small	JJ
1979	688	15	onions	onion	NNS
1979	688	16	in	in	IN
1979	688	17	my	-PRON-	PRP$
1979	688	18	local	local	JJ
1979	688	19	supermarket	supermarket	NN
1979	688	20	,	,	,
1979	688	21	so	so	CC
1979	688	22	I	-PRON-	PRP
1979	688	23	used	use	VBD
1979	688	24	a	a	DT
1979	688	25	large	large	JJ
1979	688	26	white	white	JJ
1979	688	27	onion	onion	NN
1979	688	28	,	,	,
1979	688	29	chopped	chop	VBN
1979	688	30	.	.	.
1979	689	1	The	the	DT
1979	689	2	pearl	pearl	NN
1979	689	3	onions	onion	NNS
1979	689	4	would	would	MD
1979	689	5	have	have	VB
1979	689	6	been	be	VBN
1979	689	7	prettier	pretty	JJR
1979	689	8	,	,	,
1979	689	9	but	but	CC
1979	689	10	the	the	DT
1979	689	11	taste	taste	NN
1979	689	12	was	be	VBD
1979	689	13	fine	fine	JJ
1979	689	14	.	.	.
1979	690	1	2	2	CD
1979	690	2	tablespoons	tablespoon	NNS
1979	690	3	butter	butter	NN
1979	690	4	or	or	CC
1979	690	5	margarine	margarine	NN
1979	690	6	1	1	CD
1979	690	7	roaster	roaster	NNP
1979	690	8	breast	breast	NN
1979	690	9	1	1	CD
1979	690	10	cup	cup	NN
1979	690	11	dry	dry	JJ
1979	690	12	red	red	JJ
1979	690	13	wine	wine	NN
1979	690	14	salt	salt	NN
1979	690	15	and	and	CC
1979	690	16	ground	ground	NN
1979	690	17	pepper	pepper	NN
1979	690	18	to	to	TO
1979	690	19	taste	taste	NN
1979	690	20	1	1	CD
1979	690	21	sprig	sprig	NN
1979	690	22	each	each	DT
1979	690	23	of	of	IN
1979	690	24	fresh	fresh	JJ
1979	690	25	thyme	thyme	NNS
1979	690	26	and	and	CC
1979	690	27	rosemary	rosemary	JJ
1979	690	28	or	or	CC
1979	690	29	1/4	1/4	CD
1979	690	30	teaspoon	teaspoon	NN
1979	690	31	each	each	DT
1979	690	32	,	,	,
1979	690	33	dried	dry	VBD
1979	690	34	1	1	CD
1979	690	35	clove	clove	NNP
1979	690	36	garlic	garlic	NNP
1979	690	37	,	,	,
1979	690	38	minced	mince	VBD
1979	690	39	16	16	CD
1979	690	40	pearl	pearl	NN
1979	690	41	onions	onion	NNS
1979	690	42	,	,	,
1979	690	43	if	if	IN
1979	690	44	available	available	JJ
1979	690	45	,	,	,
1979	690	46	otherwise	otherwise	RB
1979	690	47	8	8	CD
1979	690	48	small	small	JJ
1979	690	49	white	white	JJ
1979	690	50	onions	onion	NNS
1979	690	51	,	,	,
1979	690	52	peeled	peel	VBN
1979	690	53	and	and	CC
1979	690	54	quartered	quarter	VBN
1979	690	55	,	,	,
1979	690	56	or	or	CC
1979	690	57	1	1	CD
1979	690	58	large	large	JJ
1979	690	59	onion	onion	NN
1979	690	60	,	,	,
1979	690	61	chopped	chop	VBN
1979	690	62	.	.	.
1979	691	1	1/4	1/4	CD
1979	691	2	pound	pound	NN
1979	691	3	fresh	fresh	JJ
1979	691	4	mushrooms	mushroom	NNS
1979	691	5	,	,	,
1979	691	6	quartered	quarter	VBD
1979	691	7	1	1	CD
1979	691	8	tablespoon	tablespoon	NN
1979	691	9	cornstarch	cornstarch	NN
1979	691	10	1/4	1/4	CD
1979	691	11	cup	cup	NN
1979	691	12	water	water	NN
1979	691	13	2	2	CD
1979	691	14	slices	slice	NNS
1979	691	15	bacon	bacon	NN
1979	691	16	,	,	,
1979	691	17	cooked	cook	VBN
1979	691	18	and	and	CC
1979	691	19	crumbled	crumble	VBD
1979	691	20	1	1	CD
1979	691	21	tablespoon	tablespoon	NN
1979	691	22	fresh	fresh	JJ
1979	691	23	minced	mince	VBD
1979	691	24	parsley	parsley	NN
1979	691	25	In	in	IN
1979	691	26	a	a	DT
1979	691	27	Dutch	Dutch	NNP
1979	691	28	oven	oven	NN
1979	691	29	over	over	IN
1979	691	30	medium	medium	NN
1979	691	31	-	-	HYPH
1979	691	32	high	high	JJ
1979	691	33	heat	heat	NN
1979	691	34	,	,	,
1979	691	35	melt	melt	NNP
1979	691	36	butter	butter	NN
1979	691	37	.	.	.
1979	692	1	Add	add	VB
1979	692	2	breast	breast	NN
1979	692	3	and	and	CC
1979	692	4	brown	brown	NN
1979	692	5	on	on	IN
1979	692	6	all	all	DT
1979	692	7	sides	side	NNS
1979	692	8	,	,	,
1979	692	9	12	12	CD
1979	692	10	to	to	TO
1979	692	11	15	15	CD
1979	692	12	minutes	minute	NNS
1979	692	13	.	.	.
1979	693	1	Add	add	VB
1979	693	2	wine	wine	NN
1979	693	3	,	,	,
1979	693	4	seasonings	seasoning	NNS
1979	693	5	,	,	,
1979	693	6	garlic	garlic	NN
1979	693	7	and	and	CC
1979	693	8	onions	onion	NNS
1979	693	9	.	.	.
1979	694	1	Cover	cover	NN
1979	694	2	and	and	CC
1979	694	3	simmer	simmer	JJ
1979	694	4	60	60	CD
1979	694	5	minutes	minute	NNS
1979	694	6	.	.	.
1979	695	1	Add	add	VB
1979	695	2	mushrooms	mushroom	NNS
1979	695	3	and	and	CC
1979	695	4	simmer	simmer	NN
1979	695	5	10	10	CD
1979	695	6	to	to	TO
1979	695	7	15	15	CD
1979	695	8	minutes	minute	NNS
1979	695	9	longer	long	RBR
1979	695	10	or	or	CC
1979	695	11	until	until	IN
1979	695	12	breast	breast	NN
1979	695	13	is	be	VBZ
1979	695	14	cooked	cook	VBN
1979	695	15	through	through	RB
1979	695	16	.	.	.
1979	696	1	Drain	drain	NN
1979	696	2	juices	juice	NNS
1979	696	3	into	into	IN
1979	696	4	a	a	DT
1979	696	5	small	small	JJ
1979	696	6	saucepan	saucepan	NN
1979	696	7	;	;	:
1979	696	8	blend	blend	NN
1979	696	9	cornstarch	cornstarch	NN
1979	696	10	and	and	CC
1979	696	11	water	water	NN
1979	696	12	;	;	:
1979	696	13	stir	stir	VB
1979	696	14	into	into	IN
1979	696	15	pan	pan	NNP
1979	696	16	juices	juice	NNS
1979	696	17	and	and	CC
1979	696	18	cook	cook	NN
1979	696	19	,	,	,
1979	696	20	over	over	IN
1979	696	21	medium	medium	JJ
1979	696	22	heat	heat	NN
1979	696	23	,	,	,
1979	696	24	stirring	stir	VBG
1979	696	25	constantly	constantly	RB
1979	696	26	,	,	,
1979	696	27	one	one	CD
1979	696	28	minute	minute	NN
1979	696	29	or	or	CC
1979	696	30	until	until	IN
1979	696	31	sauce	sauce	NN
1979	696	32	thickens	thicken	NNS
1979	696	33	and	and	CC
1979	696	34	clears	clear	VBZ
1979	696	35	.	.	.
1979	697	1	Carve	carve	VB
1979	697	2	breast	breast	NN
1979	697	3	and	and	CC
1979	697	4	serve	serve	VB
1979	697	5	with	with	IN
1979	697	6	wine	wine	NN
1979	697	7	sauce	sauce	NN
1979	697	8	.	.	.
1979	698	1	Garnish	garnish	VB
1979	698	2	with	with	IN
1979	698	3	crumbled	crumble	VBN
1979	698	4	bacon	bacon	NN
1979	698	5	and	and	CC
1979	698	6	parsley	parsley	NNP
1979	698	7	.	.	.
1979	699	1	BREAST	breast	NN
1979	699	2	WITH	with	IN
1979	699	3	APPLE	APPLE	NNP
1979	699	4	-	-	HYPH
1979	699	5	PECAN	PECAN	NNP
1979	699	6	STUFFINGServes	stuffingserve	NNS
1979	699	7	4	4	CD
1979	699	8	Make	make	VB
1979	699	9	sure	sure	JJ
1979	699	10	that	that	IN
1979	699	11	the	the	DT
1979	699	12	pecans	pecans	NNPS
1979	699	13	you	-PRON-	PRP
1979	699	14	use	use	VBP
1979	699	15	are	be	VBP
1979	699	16	fresh	fresh	JJ
1979	699	17	.	.	.
1979	700	1	In	in	IN
1979	700	2	the	the	DT
1979	700	3	shell	shell	NN
1979	700	4	,	,	,
1979	700	5	they	-PRON-	PRP
1979	700	6	'll	will	MD
1979	700	7	last	last	VB
1979	700	8	in	in	IN
1979	700	9	a	a	DT
1979	700	10	cool	cool	RB
1979	700	11	dry	dry	JJ
1979	700	12	place	place	NN
1979	700	13	for	for	IN
1979	700	14	six	six	CD
1979	700	15	months	month	NNS
1979	700	16	.	.	.
1979	701	1	Shelled	shelled	JJ
1979	701	2	pecans	pecan	NNS
1979	701	3	should	should	MD
1979	701	4	be	be	VB
1979	701	5	kept	keep	VBN
1979	701	6	in	in	IN
1979	701	7	the	the	DT
1979	701	8	refrigerator	refrigerator	NN
1979	701	9	,	,	,
1979	701	10	in	in	IN
1979	701	11	an	an	DT
1979	701	12	air	air	NN
1979	701	13	tight	tight	JJ
1979	701	14	container	container	NN
1979	701	15	.	.	.
1979	702	1	If	if	IN
1979	702	2	you	-PRON-	PRP
1979	702	3	plan	plan	VBP
1979	702	4	to	to	TO
1979	702	5	keep	keep	VB
1979	702	6	them	-PRON-	PRP
1979	702	7	for	for	IN
1979	702	8	longer	long	JJR
1979	702	9	than	than	IN
1979	702	10	half	half	PDT
1979	702	11	a	a	DT
1979	702	12	year	year	NN
1979	702	13	,	,	,
1979	702	14	freeze	freeze	VB
1979	702	15	them	-PRON-	PRP
1979	702	16	.	.	.
1979	703	1	1	1	CD
1979	703	2	roaster	roaster	VB
1979	703	3	breast	breast	NN
1979	703	4	salt	salt	NN
1979	703	5	and	and	CC
1979	703	6	ground	ground	NN
1979	703	7	pepper	pepper	NN
1979	703	8	to	to	IN
1979	703	9	taste	taste	NN
1979	703	10	2	2	CD
1979	703	11	cups	cup	NNS
1979	703	12	seasoned	season	VBN
1979	703	13	breadcrumbs	breadcrumb	NNS
1979	703	14	6	6	CD
1979	703	15	tablespoons	tablespoon	NNS
1979	703	16	butter	butter	NN
1979	703	17	or	or	CC
1979	703	18	margarine	margarine	NN
1979	703	19	,	,	,
1979	703	20	divided	divide	VBD
1979	703	21	1/4	1/4	CD
1979	703	22	cup	cup	NN
1979	703	23	hot	hot	JJ
1979	703	24	chicken	chicken	NN
1979	703	25	broth	broth	NN
1979	703	26	or	or	CC
1979	703	27	water	water	NN
1979	703	28	2	2	CD
1979	703	29	apples	apple	NNS
1979	703	30	,	,	,
1979	703	31	peeled	peel	VBN
1979	703	32	,	,	,
1979	703	33	cored	core	VBN
1979	703	34	and	and	CC
1979	703	35	chopped	chop	VBN
1979	703	36	1/2	1/2	CD
1979	703	37	cup	cup	NN
1979	703	38	chopped	chop	VBN
1979	703	39	pecans	pecans	NNPS
1979	703	40	Preheat	Preheat	NNP
1979	703	41	oven	oven	VBD
1979	703	42	to	to	IN
1979	703	43	375oF.	375oF.	.
1979	704	1	Season	season	NN
1979	704	2	breast	breast	NN
1979	704	3	inside	inside	RB
1979	704	4	and	and	CC
1979	704	5	out	out	RB
1979	704	6	with	with	IN
1979	704	7	salt	salt	NN
1979	704	8	and	and	CC
1979	704	9	pepper	pepper	NN
1979	704	10	.	.	.
1979	705	1	In	in	IN
1979	705	2	a	a	DT
1979	705	3	bowl	bowl	NN
1979	705	4	,	,	,
1979	705	5	combine	combine	VB
1979	705	6	breadcrumbs	breadcrumb	NNS
1979	705	7	,	,	,
1979	705	8	4	4	CD
1979	705	9	tablespoons	tablespoon	NNS
1979	705	10	butter	butter	NN
1979	705	11	,	,	,
1979	705	12	broth	broth	NN
1979	705	13	,	,	,
1979	705	14	apples	apple	NNS
1979	705	15	and	and	CC
1979	705	16	pecans	pecan	NNS
1979	705	17	.	.	.
1979	706	1	Stuff	stuff	NN
1979	706	2	breast	breast	NN
1979	706	3	cavity	cavity	NN
1979	706	4	and	and	CC
1979	706	5	cover	cover	VB
1979	706	6	with	with	IN
1979	706	7	aluminum	aluminum	NN
1979	706	8	foil	foil	NN
1979	706	9	.	.	.
1979	707	1	Carefully	carefully	RB
1979	707	2	place	place	VB
1979	707	3	breast	breast	NN
1979	707	4	,	,	,
1979	707	5	skin	skin	NN
1979	707	6	side	side	NN
1979	707	7	up	up	RB
1979	707	8	in	in	IN
1979	707	9	roasting	roast	VBG
1979	707	10	pan	pan	NN
1979	707	11	.	.	.
1979	708	1	Rub	Rub	NNP
1979	708	2	remaining	remain	VBG
1979	708	3	butter	butter	NN
1979	708	4	over	over	IN
1979	708	5	breast	breast	NN
1979	708	6	and	and	CC
1979	708	7	bake	bake	VB
1979	708	8	about	about	RP
1979	708	9	one	one	CD
1979	708	10	hour	hour	NN
1979	708	11	and	and	CC
1979	708	12	15	15	CD
1979	708	13	minutes	minute	NNS
1979	708	14	until	until	IN
1979	708	15	juices	juice	NNS
1979	708	16	run	run	VBP
1979	708	17	clear	clear	JJ
1979	708	18	with	with	IN
1979	708	19	no	no	DT
1979	708	20	hint	hint	NN
1979	708	21	of	of	IN
1979	708	22	pink	pink	NN
1979	708	23	when	when	WRB
1979	708	24	pierced	pierce	VBN
1979	708	25	.	.	.
1979	709	1	Remove	remove	VB
1979	709	2	stuffing	stuff	VBG
1979	709	3	and	and	CC
1979	709	4	carve	carve	VBP
1979	709	5	half	half	NN
1979	709	6	of	of	IN
1979	709	7	breast	breast	NN
1979	709	8	.	.	.
1979	710	1	BUTTERMILK	BUTTERMILK	NNP
1979	710	2	PECAN	PECAN	NNP
1979	710	3	CHICKENServes	chickenserve	VBZ
1979	710	4	4	4	CD
1979	710	5	The	the	DT
1979	710	6	pecan	pecan	JJ
1979	710	7	halves	half	NNS
1979	710	8	are	be	VBP
1979	710	9	more	more	RBR
1979	710	10	appetizing	appetize	VBG
1979	710	11	-	-	HYPH
1979	710	12	looking	looking	JJ
1979	710	13	when	when	WRB
1979	710	14	you	-PRON-	PRP
1979	710	15	put	put	VBP
1979	710	16	them	-PRON-	PRP
1979	710	17	on	on	IN
1979	710	18	top	top	NN
1979	710	19	of	of	IN
1979	710	20	the	the	DT
1979	710	21	chicken	chicken	NN
1979	710	22	during	during	IN
1979	710	23	the	the	DT
1979	710	24	last	last	JJ
1979	710	25	ten	ten	CD
1979	710	26	minutes	minute	NNS
1979	710	27	of	of	IN
1979	710	28	baking	baking	NN
1979	710	29	;	;	:
1979	710	30	the	the	DT
1979	710	31	nuts	nut	NNS
1979	710	32	get	get	VBP
1979	710	33	a	a	DT
1979	710	34	delicious	delicious	JJ
1979	710	35	-	-	HYPH
1979	710	36	looking	look	VBG
1979	710	37	brown	brown	NN
1979	710	38	.	.	.
1979	711	1	I	-PRON-	PRP
1979	711	2	come	come	VBP
1979	711	3	back	back	RB
1979	711	4	to	to	IN
1979	711	5	this	this	DT
1979	711	6	recipe	recipe	NN
1979	711	7	when	when	WRB
1979	711	8	I	-PRON-	PRP
1979	711	9	want	want	VBP
1979	711	10	something	something	NN
1979	711	11	that	that	WDT
1979	711	12	's	be	VBZ
1979	711	13	never	never	RB
1979	711	14	fail	fail	VB
1979	711	15	.	.	.
1979	712	1	1	1	CD
1979	712	2	egg	egg	NN
1979	712	3	1/2	1/2	CD
1979	712	4	cup	cup	NN
1979	712	5	buttermilk	buttermilk	NN
1979	712	6	3/4	3/4	CD
1979	712	7	cup	cup	NN
1979	712	8	pecan	pecan	JJ
1979	712	9	halves	half	NNS
1979	712	10	,	,	,
1979	712	11	divided	divide	VBD
1979	712	12	1/2	1/2	CD
1979	712	13	cup	cup	NN
1979	712	14	flour	flour	NN
1979	712	15	1/2	1/2	CD
1979	712	16	cup	cup	NN
1979	712	17	ground	ground	NN
1979	712	18	pecans	pecan	NNS
1979	712	19	2	2	CD
1979	712	20	teaspoons	teaspoon	NNS
1979	712	21	paprika	paprika	NNP
1979	712	22	1	1	CD
1979	712	23	teaspoon	teaspoon	NN
1979	712	24	salt	salt	NN
1979	712	25	or	or	CC
1979	712	26	to	to	TO
1979	712	27	taste	taste	VB
1979	712	28	1/4	1/4	CD
1979	712	29	teaspoon	teaspoon	NN
1979	712	30	pepper	pepper	NN
1979	712	31	2	2	CD
1979	712	32	tablespoons	tablespoon	NNS
1979	712	33	sesame	sesame	NN
1979	712	34	seed	seed	NN
1979	712	35	4	4	CD
1979	712	36	chicken	chicken	NN
1979	712	37	breast	breast	NN
1979	712	38	halves	half	NNS
1979	712	39	1/4	1/4	CD
1979	712	40	cup	cup	NN
1979	712	41	oil	oil	NN
1979	712	42	In	in	IN
1979	712	43	a	a	DT
1979	712	44	mixing	mix	VBG
1979	712	45	bowl	bowl	NN
1979	712	46	beat	beat	VBD
1979	712	47	egg	egg	NN
1979	712	48	with	with	IN
1979	712	49	buttermilk	buttermilk	NN
1979	712	50	.	.	.
1979	713	1	Chop	chop	NN
1979	713	2	1/2	1/2	CD
1979	713	3	cup	cup	NN
1979	713	4	of	of	IN
1979	713	5	pecans	pecan	NNS
1979	713	6	coarsely	coarsely	RB
1979	713	7	,	,	,
1979	713	8	reserving	reserve	VBG
1979	713	9	remaining	remain	VBG
1979	713	10	halves	half	NNS
1979	713	11	for	for	IN
1979	713	12	garnish	garnish	NN
1979	713	13	.	.	.
1979	714	1	On	on	IN
1979	714	2	a	a	DT
1979	714	3	sheet	sheet	NN
1979	714	4	of	of	IN
1979	714	5	wax	wax	NN
1979	714	6	paper	paper	NN
1979	714	7	mix	mix	NN
1979	714	8	together	together	RB
1979	714	9	chopped	chop	VBD
1979	714	10	pecans	pecan	NNS
1979	714	11	,	,	,
1979	714	12	flour	flour	NN
1979	714	13	,	,	,
1979	714	14	paprika	paprika	NNP
1979	714	15	,	,	,
1979	714	16	salt	salt	NN
1979	714	17	,	,	,
1979	714	18	pepper	pepper	NN
1979	714	19	and	and	CC
1979	714	20	sesame	sesame	NN
1979	714	21	seed	seed	NN
1979	714	22	.	.	.
1979	715	1	Dip	dip	NN
1979	715	2	chicken	chicken	NN
1979	715	3	pieces	piece	NNS
1979	715	4	in	in	IN
1979	715	5	buttermilk	buttermilk	NN
1979	715	6	mixture	mixture	NN
1979	715	7	;	;	:
1979	715	8	then	then	RB
1979	715	9	pecan	pecan	JJ
1979	715	10	mixture	mixture	NN
1979	715	11	.	.	.
1979	716	1	Pour	pour	VB
1979	716	2	oil	oil	NN
1979	716	3	in	in	IN
1979	716	4	shallow	shallow	JJ
1979	716	5	baking	baking	NNP
1979	716	6	pan	pan	NNP
1979	716	7	.	.	.
1979	717	1	Place	place	NN
1979	717	2	chicken	chicken	NN
1979	717	3	breasts	breast	NNS
1979	717	4	,	,	,
1979	717	5	skin	skin	NN
1979	717	6	side	side	NN
1979	717	7	down	down	RB
1979	717	8	,	,	,
1979	717	9	in	in	IN
1979	717	10	pan	pan	NN
1979	717	11	and	and	CC
1979	717	12	turn	turn	VB
1979	717	13	to	to	IN
1979	717	14	coat	coat	NN
1979	717	15	with	with	IN
1979	717	16	oil	oil	NN
1979	717	17	;	;	:
1979	717	18	finishing	finish	VBG
1979	717	19	with	with	IN
1979	717	20	skin	skin	NN
1979	717	21	side	side	NN
1979	717	22	up	up	RP
1979	717	23	.	.	.
1979	718	1	Bake	Bake	NNP
1979	718	2	,	,	,
1979	718	3	uncovered	uncover	VBD
1979	718	4	,	,	,
1979	718	5	at	at	IN
1979	718	6	350oF	350oF	NNP
1979	718	7	45	45	CD
1979	718	8	to	to	TO
1979	718	9	50	50	CD
1979	718	10	minutes	minute	NNS
1979	718	11	,	,	,
1979	718	12	or	or	CC
1979	718	13	until	until	IN
1979	718	14	cooked	cook	VBN
1979	718	15	through	through	RB
1979	718	16	.	.	.
1979	719	1	During	during	IN
1979	719	2	last	last	JJ
1979	719	3	10	10	CD
1979	719	4	minutes	minute	NNS
1979	719	5	of	of	IN
1979	719	6	baking	baking	NN
1979	719	7	,	,	,
1979	719	8	place	place	NN
1979	719	9	reserved	reserve	VBN
1979	719	10	pecan	pecan	JJ
1979	719	11	halves	half	NNS
1979	719	12	on	on	IN
1979	719	13	top	top	NN
1979	719	14	of	of	IN
1979	719	15	chicken	chicken	NN
1979	719	16	.	.	.
1979	720	1	CHICKEN	CHICKEN	NNS
1979	720	2	AVOCADO	AVOCADO	NNP
1979	720	3	MELT	MELT	NNP
1979	720	4	Serves	serve	VBZ
1979	720	5	4	4	CD
1979	720	6	For	for	IN
1979	720	7	years	year	NNS
1979	720	8	I	-PRON-	PRP
1979	720	9	made	make	VBD
1979	720	10	it	-PRON-	PRP
1979	720	11	a	a	DT
1979	720	12	kind	kind	NN
1979	720	13	of	of	IN
1979	720	14	hobby	hobby	NN
1979	720	15	to	to	TO
1979	720	16	ask	ask	VB
1979	720	17	cookbook	cookbook	JJ
1979	720	18	authors	author	NNS
1979	720	19	and	and	CC
1979	720	20	recipe	recipe	VB
1979	720	21	contest	contest	NN
1979	720	22	winners	winner	NNS
1979	720	23	how	how	WRB
1979	720	24	they	-PRON-	PRP
1979	720	25	came	come	VBD
1979	720	26	up	up	RP
1979	720	27	with	with	IN
1979	720	28	their	-PRON-	PRP$
1979	720	29	recipes	recipe	NNS
1979	720	30	.	.	.
1979	721	1	Since	since	IN
1979	721	2	I	-PRON-	PRP
1979	721	3	do	do	VBP
1979	721	4	n't	not	RB
1979	721	5	invent	invent	VB
1979	721	6	recipes	recipe	NNS
1979	721	7	myself	-PRON-	PRP
1979	721	8	,	,	,
1979	721	9	the	the	DT
1979	721	10	people	people	NNS
1979	721	11	who	who	WP
1979	721	12	create	create	VBP
1979	721	13	the	the	DT
1979	721	14	real	real	JJ
1979	721	15	winners	winner	NNS
1979	721	16	seem	seem	VBP
1979	721	17	to	to	IN
1979	721	18	me	-PRON-	PRP
1979	721	19	as	as	IN
1979	721	20	mysterious	mysterious	JJ
1979	721	21	and	and	CC
1979	721	22	impressive	impressive	JJ
1979	721	23	as	as	IN
1979	721	24	someone	someone	NN
1979	721	25	who	who	WP
1979	721	26	composes	compose	VBZ
1979	721	27	a	a	DT
1979	721	28	hit	hit	VBN
1979	721	29	song	song	NN
1979	721	30	or	or	CC
1979	721	31	writes	write	VBZ
1979	721	32	a	a	DT
1979	721	33	best	good	JJS
1979	721	34	selling	selling	NN
1979	721	35	novel	novel	NN
1979	721	36	.	.	.
1979	722	1	My	-PRON-	PRP$
1979	722	2	favorite	favorite	JJ
1979	722	3	example	example	NN
1979	722	4	of	of	IN
1979	722	5	this	this	DT
1979	722	6	is	be	VBZ
1979	722	7	Marge	Marge	NNP
1979	722	8	Fortier	Fortier	NNP
1979	722	9	,	,	,
1979	722	10	who	who	WP
1979	722	11	won	win	VBD
1979	722	12	the	the	DT
1979	722	13	$	$	$
1979	722	14	10,000	10,000	CD
1979	722	15	Grand	Grand	NNP
1979	722	16	Prize	Prize	NNP
1979	722	17	at	at	IN
1979	722	18	the	the	DT
1979	722	19	National	National	NNP
1979	722	20	Chicken	Chicken	NNP
1979	722	21	Cooking	Cooking	NNP
1979	722	22	Contest	Contest	NNP
1979	722	23	.	.	.
1979	723	1	She	-PRON-	PRP
1979	723	2	did	do	VBD
1979	723	3	n't	not	RB
1979	723	4	do	do	VB
1979	723	5	any	any	DT
1979	723	6	tinkering	tinkering	NN
1979	723	7	,	,	,
1979	723	8	tasting	taste	VBG
1979	723	9	,	,	,
1979	723	10	and	and	CC
1979	723	11	adjusting	adjust	VBG
1979	723	12	the	the	DT
1979	723	13	way	way	NN
1979	723	14	most	most	JJS
1979	723	15	of	of	IN
1979	723	16	us	-PRON-	PRP
1979	723	17	would	would	MD
1979	723	18	.	.	.
1979	724	1	No	no	UH
1979	724	2	,	,	,
1979	724	3	the	the	DT
1979	724	4	complete	complete	JJ
1979	724	5	idea	idea	NN
1979	724	6	for	for	IN
1979	724	7	her	-PRON-	PRP$
1979	724	8	recipe	recipe	NN
1979	724	9	for	for	IN
1979	724	10	Chicken	Chicken	NNP
1979	724	11	Avocado	Avocado	NNP
1979	724	12	Melt	Melt	NNP
1979	724	13	came	come	VBD
1979	724	14	to	to	IN
1979	724	15	her	-PRON-	PRP
1979	724	16	seemingly	seemingly	RB
1979	724	17	out	out	IN
1979	724	18	of	of	IN
1979	724	19	nowhere	nowhere	RB
1979	724	20	.	.	.
1979	725	1	"	"	``
1979	725	2	I	-PRON-	PRP
1979	725	3	was	be	VBD
1979	725	4	vacuuming	vacuum	VBG
1979	725	5	the	the	DT
1979	725	6	living	living	NN
1979	725	7	room	room	NN
1979	725	8	,	,	,
1979	725	9	"	"	''
1979	725	10	she	-PRON-	PRP
1979	725	11	told	tell	VBD
1979	725	12	me	-PRON-	PRP
1979	725	13	,	,	,
1979	725	14	"	"	``
1979	725	15	when	when	WRB
1979	725	16	all	all	DT
1979	725	17	of	of	RB
1979	725	18	a	a	RB
1979	725	19	sudden	sudden	JJ
1979	725	20	,	,	,
1979	725	21	I	-PRON-	PRP
1979	725	22	do	do	VBP
1979	725	23	n't	not	RB
1979	725	24	know	know	VB
1979	725	25	how	how	WRB
1979	725	26	,	,	,
1979	725	27	the	the	DT
1979	725	28	complete	complete	JJ
1979	725	29	idea	idea	NN
1979	725	30	for	for	IN
1979	725	31	the	the	DT
1979	725	32	finished	finished	JJ
1979	725	33	recipe	recipe	NN
1979	725	34	just	just	RB
1979	725	35	came	come	VBD
1979	725	36	to	to	IN
1979	725	37	me	-PRON-	PRP
1979	725	38	.	.	.
1979	726	1	She	-PRON-	PRP
1979	726	2	grabbed	grab	VBD
1979	726	3	a	a	DT
1979	726	4	pencil	pencil	NN
1979	726	5	and	and	CC
1979	726	6	jotted	jot	VBD
1979	726	7	down	down	RP
1979	726	8	the	the	DT
1979	726	9	entire	entire	JJ
1979	726	10	recipe	recipe	NN
1979	726	11	on	on	IN
1979	726	12	the	the	DT
1979	726	13	notepad	notepad	NN
1979	726	14	that	that	IN
1979	726	15	she	-PRON-	PRP
1979	726	16	always	always	RB
1979	726	17	keeps	keep	VBZ
1979	726	18	handy$and	handy$and	NNP
1979	726	19	won	win	VBD
1979	726	20	$	$	$
1979	726	21	10,000	10,000	CD
1979	726	22	.	.	.
1979	727	1	Her	-PRON-	PRP$
1979	727	2	recipe	recipe	NN
1979	727	3	calls	call	VBZ
1979	727	4	for	for	IN
1979	727	5	chicken	chicken	NN
1979	727	6	breast	breast	NN
1979	727	7	halves	half	NNS
1979	727	8	,	,	,
1979	727	9	but	but	CC
1979	727	10	you	-PRON-	PRP
1979	727	11	can	can	MD
1979	727	12	simplify	simplify	VB
1979	727	13	things	thing	NNS
1979	727	14	a	a	DT
1979	727	15	little	little	JJ
1979	727	16	if	if	IN
1979	727	17	you	-PRON-	PRP
1979	727	18	use	use	VBP
1979	727	19	thin	thin	JJ
1979	727	20	sliced	sliced	JJ
1979	727	21	boneless	boneless	NN
1979	727	22	roaster	roaster	NN
1979	727	23	breast	breast	NN
1979	727	24	pieces	piece	NNS
1979	727	25	instead	instead	RB
1979	727	26	.	.	.
1979	728	1	4	4	CD
1979	728	2	skinless	skinless	NN
1979	728	3	,	,	,
1979	728	4	boneless	boneless	NN
1979	728	5	chicken	chicken	NN
1979	728	6	breast	breast	NN
1979	728	7	halves	half	NNS
1979	728	8	or	or	CC
1979	728	9	1	1	CD
1979	728	10	thin	thin	JJ
1979	728	11	sliced	sliced	JJ
1979	728	12	boneless	boneless	NN
1979	728	13	roaster	roaster	NN
1979	728	14	breast	breast	NN
1979	728	15	2	2	CD
1979	728	16	tablespoons	tablespoon	NNS
1979	728	17	cornstarch	cornstarch	NN
1979	728	18	1	1	CD
1979	728	19	teaspoon	teaspoon	NN
1979	728	20	ground	ground	NNP
1979	728	21	cumin	cumin	NNP
1979	728	22	1	1	CD
1979	728	23	clove	clove	NNP
1979	728	24	garlic	garlic	NNP
1979	728	25	,	,	,
1979	728	26	minced	mince	VBD
1979	728	27	1/2	1/2	CD
1979	728	28	teaspoon	teaspoon	NN
1979	728	29	salt	salt	NN
1979	728	30	1	1	CD
1979	728	31	egg	egg	NN
1979	728	32	,	,	,
1979	728	33	slightly	slightly	RB
1979	728	34	beaten	beat	VBN
1979	728	35	1	1	CD
1979	728	36	tablespoon	tablespoon	NN
1979	728	37	water	water	NN
1979	728	38	1/3	1/3	CD
1979	728	39	cup	cup	NN
1979	728	40	cornmeal	cornmeal	NN
1979	728	41	3	3	CD
1979	728	42	tablespoons	tablespoon	NNS
1979	728	43	cooking	cook	VBG
1979	728	44	oil	oil	NN
1979	728	45	1	1	CD
1979	728	46	ripe	ripe	NNP
1979	728	47	avocado	avocado	NNP
1979	728	48	,	,	,
1979	728	49	peeled	peel	VBN
1979	728	50	,	,	,
1979	728	51	sliced	sliced	JJ
1979	728	52	1	1	CD
1979	728	53	-	-	SYM
1979	728	54	1/2	1/2	CD
1979	728	55	cups	cup	NNS
1979	728	56	shredded	shred	VBD
1979	728	57	Monterey	Monterey	NNP
1979	728	58	Jack	Jack	NNP
1979	728	59	cheese	cheese	NN
1979	728	60	1/2	1/2	CD
1979	728	61	cup	cup	NN
1979	728	62	sour	sour	JJ
1979	728	63	cream	cream	NN
1979	728	64	,	,	,
1979	728	65	divided	divide	VBD
1979	728	66	1/4	1/4	CD
1979	728	67	cup	cup	NN
1979	728	68	sliced	slice	VBN
1979	728	69	scallion	scallion	NN
1979	728	70	greens	green	NNS
1979	728	71	1/4	1/4	CD
1979	728	72	cup	cup	NN
1979	728	73	chopped	chop	VBD
1979	728	74	sweet	sweet	JJ
1979	728	75	red	red	JJ
1979	728	76	pepper	pepper	NN
1979	728	77	cherry	cherry	NN
1979	728	78	tomatoes	tomatoe	VBZ
1979	728	79	parsley	parsley	NN
1979	728	80	sprigs	sprig	NNS
1979	728	81	Preheat	Preheat	NNP
1979	728	82	oven	oven	VBD
1979	728	83	to	to	IN
1979	728	84	350oF.	350of.	CD
1979	729	1	Pound	pound	VB
1979	729	2	the	the	DT
1979	729	3	chicken	chicken	NN
1979	729	4	to	to	IN
1979	729	5	1/4	1/4	CD
1979	729	6	"	"	``
1979	729	7	thickness	thickness	NN
1979	729	8	.	.	.
1979	730	1	If	if	IN
1979	730	2	using	use	VBG
1979	730	3	thin	thin	JJ
1979	730	4	sliced	sliced	JJ
1979	730	5	breast	breast	NN
1979	730	6	,	,	,
1979	730	7	skip	skip	VBZ
1979	730	8	the	the	DT
1979	730	9	previous	previous	JJ
1979	730	10	step	step	NN
1979	730	11	.	.	.
1979	731	1	In	in	IN
1979	731	2	a	a	DT
1979	731	3	shallow	shallow	JJ
1979	731	4	bowl	bowl	NN
1979	731	5	,	,	,
1979	731	6	mix	mix	VB
1979	731	7	the	the	DT
1979	731	8	cornstarch	cornstarch	NN
1979	731	9	,	,	,
1979	731	10	cumin	cumin	NN
1979	731	11	,	,	,
1979	731	12	garlic	garlic	NN
1979	731	13	,	,	,
1979	731	14	and	and	CC
1979	731	15	salt	salt	NN
1979	731	16	.	.	.
1979	732	1	In	in	IN
1979	732	2	another	another	DT
1979	732	3	bowl	bowl	NN
1979	732	4	mix	mix	VB
1979	732	5	egg	egg	NN
1979	732	6	and	and	CC
1979	732	7	water	water	NN
1979	732	8	.	.	.
1979	733	1	Place	place	NN
1979	733	2	cornmeal	cornmeal	NN
1979	733	3	in	in	IN
1979	733	4	a	a	DT
1979	733	5	third	third	JJ
1979	733	6	small	small	JJ
1979	733	7	bowl	bowl	NN
1979	733	8	.	.	.
1979	734	1	Coat	coat	NN
1979	734	2	chicken	chicken	NN
1979	734	3	first	first	RB
1979	734	4	with	with	IN
1979	734	5	the	the	DT
1979	734	6	cornstarch	cornstarch	NN
1979	734	7	mixture	mixture	NN
1979	734	8	,	,	,
1979	734	9	then	then	RB
1979	734	10	with	with	IN
1979	734	11	the	the	DT
1979	734	12	egg	egg	NN
1979	734	13	,	,	,
1979	734	14	and	and	CC
1979	734	15	finally	finally	RB
1979	734	16	with	with	IN
1979	734	17	the	the	DT
1979	734	18	cornmeal	cornmeal	NN
1979	734	19	.	.	.
1979	735	1	(	(	-LRB-
1979	735	2	Marge	Marge	NNP
1979	735	3	Fortier	Fortier	NNP
1979	735	4	says	say	VBZ
1979	735	5	,	,	,
1979	735	6	"	"	``
1979	735	7	I	-PRON-	PRP
1979	735	8	always	always	RB
1979	735	9	use	use	VBP
1979	735	10	cornstarch	cornstarch	NN
1979	735	11	because	because	IN
1979	735	12	it	-PRON-	PRP
1979	735	13	comes	come	VBZ
1979	735	14	out	out	RP
1979	735	15	thinner	thin	JJR
1979	735	16	than	than	IN
1979	735	17	flour	flour	NN
1979	735	18	"	"	''
1979	735	19	.	.	.
1979	735	20	)	)	-RRB-
1979	736	1	In	in	IN
1979	736	2	a	a	DT
1979	736	3	large	large	JJ
1979	736	4	skillet	skillet	NN
1979	736	5	over	over	IN
1979	736	6	medium	medium	NN
1979	736	7	-	-	HYPH
1979	736	8	high	high	JJ
1979	736	9	heat	heat	NN
1979	736	10	,	,	,
1979	736	11	heat	heat	NN
1979	736	12	oil	oil	NN
1979	736	13	.	.	.
1979	737	1	Add	add	VB
1979	737	2	chicken	chicken	NN
1979	737	3	and	and	CC
1979	737	4	saute	saute	VB
1979	737	5	for	for	IN
1979	737	6	two	two	CD
1979	737	7	minutes	minute	NNS
1979	737	8	on	on	IN
1979	737	9	each	each	DT
1979	737	10	side	side	NN
1979	737	11	"	"	''
1979	737	12	to	to	TO
1979	737	13	firm	firm	VB
1979	737	14	up	up	RP
1979	737	15	the	the	DT
1979	737	16	crust	crust	NN
1979	737	17	"	"	''
1979	737	18	,	,	,
1979	737	19	then	then	RB
1979	737	20	remove	remove	VB
1979	737	21	pieces	piece	NNS
1979	737	22	to	to	IN
1979	737	23	a	a	DT
1979	737	24	shallow	shallow	JJ
1979	737	25	baking	baking	NN
1979	737	26	pan	pan	NN
1979	737	27	.	.	.
1979	738	1	Before	before	IN
1979	738	2	putting	put	VBG
1979	738	3	cutlets	cutlet	NNS
1979	738	4	in	in	IN
1979	738	5	oven	oven	NNP
1979	738	6	,	,	,
1979	738	7	top	top	VB
1979	738	8	them	-PRON-	PRP
1979	738	9	with	with	IN
1979	738	10	avocado	avocado	NNP
1979	738	11	slices	slice	NNS
1979	738	12	and	and	CC
1979	738	13	sprinkle	sprinkle	VB
1979	738	14	with	with	IN
1979	738	15	cheese	cheese	NN
1979	738	16	.	.	.
1979	739	1	Bake	bake	VB
1979	739	2	for	for	IN
1979	739	3	15	15	CD
1979	739	4	minutes	minute	NNS
1979	739	5	or	or	CC
1979	739	6	until	until	IN
1979	739	7	cooked	cook	VBN
1979	739	8	through	through	RB
1979	739	9	.	.	.
1979	740	1	Top	top	VB
1979	740	2	each	each	DT
1979	740	3	chicken	chicken	NN
1979	740	4	breast	breast	NN
1979	740	5	with	with	IN
1979	740	6	sour	sour	JJ
1979	740	7	cream	cream	NN
1979	740	8	and	and	CC
1979	740	9	a	a	DT
1979	740	10	sprinkling	sprinkling	NN
1979	740	11	of	of	IN
1979	740	12	scallions	scallion	NNS
1979	740	13	and	and	CC
1979	740	14	red	red	JJ
1979	740	15	pepper	pepper	NN
1979	740	16	.	.	.
1979	741	1	Garnish	garnish	VB
1979	741	2	with	with	IN
1979	741	3	cherry	cherry	NN
1979	741	4	tomato	tomato	NNP
1979	741	5	halves	half	NNS
1979	741	6	and	and	CC
1979	741	7	parsley	parsley	NN
1979	741	8	.	.	.
1979	742	1	Serves	serve	VBZ
1979	742	2	four	four	CD
1979	742	3	.	.	.
1979	743	1	CHICKEN	CHICKEN	NNS
1979	743	2	IN	in	IN
1979	743	3	MUSTARD	mustard	NN
1979	743	4	SAUCEServes	sauceserve	VBZ
1979	743	5	4	4	CD
1979	743	6	Home	home	NN
1979	743	7	economist	economist	NN
1979	743	8	Michelle	Michelle	NNP
1979	743	9	Scicolone	Scicolone	NNP
1979	743	10	developed	develop	VBD
1979	743	11	this	this	DT
1979	743	12	recipe	recipe	NN
1979	743	13	for	for	IN
1979	743	14	Perdue	Perdue	NNP
1979	743	15	,	,	,
1979	743	16	and	and	CC
1979	743	17	she	-PRON-	PRP
1979	743	18	has	have	VBZ
1979	743	19	an	an	DT
1979	743	20	ultimate	ultimate	JJ
1979	743	21	compliment	compliment	NN
1979	743	22	for	for	IN
1979	743	23	it	-PRON-	PRP
1979	743	24	:	:	:
1979	743	25	"	"	``
1979	743	26	It	-PRON-	PRP
1979	743	27	's	be	VBZ
1979	743	28	what	what	WP
1979	743	29	I	-PRON-	PRP
1979	743	30	make	make	VBP
1979	743	31	all	all	PDT
1979	743	32	the	the	DT
1979	743	33	time	time	NN
1979	743	34	when	when	WRB
1979	743	35	I	-PRON-	PRP
1979	743	36	'm	be	VBP
1979	743	37	cooking	cook	VBG
1979	743	38	at	at	IN
1979	743	39	home	home	NN
1979	743	40	.	.	.
1979	743	41	"	"	''
1979	744	1	You	-PRON-	PRP
1979	744	2	get	get	VBP
1979	744	3	crunchiness	crunchiness	NN
1979	744	4	and	and	CC
1979	744	5	crispness	crispness	NN
1979	744	6	but	but	CC
1979	744	7	it	-PRON-	PRP
1979	744	8	's	be	VBZ
1979	744	9	not	not	RB
1979	744	10	fried	fry	VBN
1979	744	11	.	.	.
1979	745	1	According	accord	VBG
1979	745	2	to	to	IN
1979	745	3	Michelle	Michelle	NNP
1979	745	4	,	,	,
1979	745	5	it	-PRON-	PRP
1979	745	6	comes	come	VBZ
1979	745	7	out	out	RP
1979	745	8	just	just	RB
1979	745	9	fine	fine	RB
1979	745	10	with	with	IN
1979	745	11	any	any	DT
1979	745	12	mustard	mustard	NN
1979	745	13	that	that	WDT
1979	745	14	you	-PRON-	PRP
1979	745	15	have	have	VBP
1979	745	16	on	on	IN
1979	745	17	hand	hand	NN
1979	745	18	or	or	CC
1979	745	19	any	any	DT
1979	745	20	chicken	chicken	NN
1979	745	21	parts	part	NNS
1979	745	22	you	-PRON-	PRP
1979	745	23	have	have	VBP
1979	745	24	around	around	RB
1979	745	25	.	.	.
1979	746	1	1	1	CD
1979	746	2	roaster	roaster	VB
1979	746	3	boneless	boneless	NN
1979	746	4	breast	breast	NN
1979	746	5	or	or	CC
1979	746	6	thin	thin	JJ
1979	746	7	sliced	sliced	JJ
1979	746	8	boneless	boneless	NN
1979	746	9	breast	breast	NN
1979	746	10	3	3	CD
1979	746	11	tablespoons	tablespoon	NNS
1979	746	12	vegetable	vegetable	NN
1979	746	13	oil	oil	NN
1979	746	14	,	,	,
1979	746	15	divided	divide	VBD
1979	746	16	1/2	1/2	CD
1979	746	17	pound	pound	NN
1979	746	18	mushrooms	mushroom	NNS
1979	746	19	,	,	,
1979	746	20	sliced	slice	VBN
1979	746	21	(	(	-LRB-
1979	746	22	2	2	CD
1979	746	23	cups	cup	NNS
1979	746	24	)	)	-RRB-
1979	746	25	2	2	CD
1979	746	26	tablespoons	tablespoon	NNS
1979	746	27	minced	mince	VBN
1979	746	28	,	,	,
1979	746	29	fresh	fresh	JJ
1979	746	30	parsley	parsley	NNP
1979	746	31	l	l	NNP
1979	746	32	tablespoon	tablespoon	NN
1979	746	33	minced	mince	VBD
1979	746	34	shallot	shallot	NN
1979	746	35	or	or	CC
1979	746	36	scallion	scallion	NN
1979	746	37	l/8	l/8	NNP
1979	746	38	teaspoon	teaspoon	NN
1979	746	39	ground	ground	NNP
1979	746	40	pepper	pepper	NNP
1979	746	41	l/2	l/2	NN
1979	746	42	cup	cup	NNP
1979	746	43	chicken	chicken	NNP
1979	746	44	broth	broth	NNP
1979	746	45	l/4	l/4	NNP
1979	746	46	cup	cup	NNP
1979	746	47	dry	dry	JJ
1979	746	48	white	white	JJ
1979	746	49	wine	wine	NN
1979	746	50	l	l	NN
1979	746	51	tablespoon	tablespoon	NN
1979	746	52	Dijon	Dijon	NNP
1979	746	53	mustard	mustard	NN
1979	746	54	Slice	Slice	NNP
1979	746	55	breast	breast	NN
1979	746	56	thinly	thinly	RB
1979	746	57	if	if	IN
1979	746	58	using	use	VBG
1979	746	59	whole	whole	JJ
1979	746	60	breast	breast	NN
1979	746	61	.	.	.
1979	747	1	In	in	IN
1979	747	2	large	large	JJ
1979	747	3	skillet	skillet	NN
1979	747	4	,	,	,
1979	747	5	over	over	IN
1979	747	6	medium	medium	NN
1979	747	7	-	-	HYPH
1979	747	8	high	high	JJ
1979	747	9	heat	heat	NN
1979	747	10	,	,	,
1979	747	11	heat	heat	NN
1979	747	12	2	2	CD
1979	747	13	tablespoons	tablespoon	NNS
1979	747	14	oil	oil	NN
1979	747	15	.	.	.
1979	748	1	Add	add	VB
1979	748	2	breast	breast	NN
1979	748	3	slices	slice	VBZ
1979	748	4	a	a	DT
1979	748	5	few	few	JJ
1979	748	6	at	at	IN
1979	748	7	a	a	DT
1979	748	8	time	time	NN
1979	748	9	,	,	,
1979	748	10	placing	place	VBG
1979	748	11	them	-PRON-	PRP
1979	748	12	so	so	IN
1979	748	13	that	that	IN
1979	748	14	pieces	piece	NNS
1979	748	15	do	do	VBP
1979	748	16	not	not	RB
1979	748	17	touch	touch	VB
1979	748	18	.	.	.
1979	749	1	Saute	saute	VB
1979	749	2	about	about	RB
1979	749	3	2	2	CD
1979	749	4	minutes	minute	NNS
1979	749	5	per	per	IN
1979	749	6	side	side	NN
1979	749	7	,	,	,
1979	749	8	until	until	IN
1979	749	9	chicken	chicken	NN
1979	749	10	is	be	VBZ
1979	749	11	lightly	lightly	RB
1979	749	12	browned	brown	VBN
1979	749	13	on	on	IN
1979	749	14	both	both	DT
1979	749	15	sides	side	NNS
1979	749	16	and	and	CC
1979	749	17	cooked	cook	VBD
1979	749	18	through	through	RB
1979	749	19	.	.	.
1979	750	1	Remove	remove	VB
1979	750	2	from	from	IN
1979	750	3	skillet	skillet	NN
1979	750	4	;	;	:
1979	750	5	keep	keep	VB
1979	750	6	warm	warm	JJ
1979	750	7	.	.	.
1979	751	1	Heat	heat	NN
1979	751	2	remaining	remain	VBG
1979	751	3	oil	oil	NN
1979	751	4	.	.	.
1979	752	1	Add	Add	NNP
1979	752	2	mushrooms	mushroom	NNS
1979	752	3	,	,	,
1979	752	4	parsley	parsley	NN
1979	752	5	,	,	,
1979	752	6	shallot	shallot	NN
1979	752	7	and	and	CC
1979	752	8	pepper	pepper	NN
1979	752	9	.	.	.
1979	753	1	Stirring	stir	VBG
1979	753	2	frequently	frequently	RB
1979	753	3	,	,	,
1979	753	4	cook	cook	VB
1979	753	5	2	2	CD
1979	753	6	minutes	minute	NNS
1979	753	7	.	.	.
1979	754	1	Stir	stir	VB
1979	754	2	in	in	IN
1979	754	3	broth	broth	NN
1979	754	4	and	and	CC
1979	754	5	wine	wine	NN
1979	754	6	;	;	:
1979	754	7	bring	bring	VB
1979	754	8	to	to	IN
1979	754	9	a	a	DT
1979	754	10	boil	boil	NN
1979	754	11	and	and	CC
1979	754	12	cook	cook	NN
1979	754	13	until	until	IN
1979	754	14	liquid	liquid	NN
1979	754	15	is	be	VBZ
1979	754	16	reduced	reduce	VBN
1979	754	17	by	by	IN
1979	754	18	half	half	NN
1979	754	19	(	(	-LRB-
1979	754	20	about	about	RB
1979	754	21	1/3	1/3	CD
1979	754	22	cup	cup	NN
1979	754	23	)	)	-RRB-
1979	754	24	.	.	.
1979	755	1	Reduce	reduce	VB
1979	755	2	heat	heat	NN
1979	755	3	to	to	IN
1979	755	4	low	low	JJ
1979	755	5	;	;	:
1979	755	6	stir	stir	VB
1979	755	7	in	in	IN
1979	755	8	mustard	mustard	NN
1979	755	9	until	until	IN
1979	755	10	well	well	RB
1979	755	11	blended	blend	VBN
1979	755	12	.	.	.
1979	756	1	Spoon	spoon	VB
1979	756	2	over	over	RP
1979	756	3	chicken	chicken	NN
1979	756	4	.	.	.
1979	757	1	HOT	HOT	NNP
1979	757	2	PINEAPPLE	PINEAPPLE	NNP
1979	757	3	BREAST	breast	NN
1979	757	4	Serves	serve	VBZ
1979	757	5	4	4	CD
1979	757	6	-	-	SYM
1979	757	7	6	6	CD
1979	757	8	My	-PRON-	PRP$
1979	757	9	teenage	teenage	JJ
1979	757	10	son	son	NN
1979	757	11	Carlos	Carlos	NNP
1979	757	12	says	say	VBZ
1979	757	13	he	-PRON-	PRP
1979	757	14	likes	like	VBZ
1979	757	15	this	this	DT
1979	757	16	better	well	RBR
1979	757	17	cold	cold	JJ
1979	757	18	the	the	DT
1979	757	19	next	next	JJ
1979	757	20	day	day	NN
1979	757	21	with	with	IN
1979	757	22	a	a	DT
1979	757	23	small	small	JJ
1979	757	24	handful	handful	NN
1979	757	25	of	of	IN
1979	757	26	slivered	sliver	VBN
1979	757	27	almonds	almond	NNS
1979	757	28	tossed	toss	VBN
1979	757	29	over	over	IN
1979	757	30	it	-PRON-	PRP
1979	757	31	.	.	.
1979	758	1	Myself	-PRON-	PRP
1979	758	2	,	,	,
1979	758	3	I	-PRON-	PRP
1979	758	4	like	like	VBP
1979	758	5	it	-PRON-	PRP
1979	758	6	hot	hot	JJ
1979	758	7	,	,	,
1979	758	8	served	serve	VBD
1979	758	9	over	over	IN
1979	758	10	rice	rice	NN
1979	758	11	.	.	.
1979	759	1	If	if	IN
1979	759	2	you	-PRON-	PRP
1979	759	3	have	have	VBP
1979	759	4	leftover	leftover	VBN
1979	759	5	chicken	chicken	NN
1979	759	6	broth	broth	NN
1979	759	7	(	(	-LRB-
1979	759	8	as	as	IN
1979	759	9	you	-PRON-	PRP
1979	759	10	probably	probably	RB
1979	759	11	will	will	MD
1979	759	12	if	if	IN
1979	759	13	you	-PRON-	PRP
1979	759	14	're	be	VBP
1979	759	15	using	use	VBG
1979	759	16	canned	can	VBN
1979	759	17	chicken	chicken	NN
1979	759	18	broth	broth	NN
1979	759	19	)	)	-RRB-
1979	759	20	,	,	,
1979	759	21	use	use	VB
1979	759	22	it	-PRON-	PRP
1979	759	23	as	as	IN
1979	759	24	part	part	NN
1979	759	25	of	of	IN
1979	759	26	the	the	DT
1979	759	27	liquid	liquid	NN
1979	759	28	you	-PRON-	PRP
1979	759	29	use	use	VBP
1979	759	30	to	to	TO
1979	759	31	cook	cook	VB
1979	759	32	the	the	DT
1979	759	33	rice	rice	NN
1979	759	34	.	.	.
1979	760	1	Also	also	RB
1979	760	2	,	,	,
1979	760	3	if	if	IN
1979	760	4	you	-PRON-	PRP
1979	760	5	like	like	VBP
1979	760	6	peppers	pepper	NNS
1979	760	7	to	to	TO
1979	760	8	stay	stay	VB
1979	760	9	a	a	DT
1979	760	10	bright	bright	JJ
1979	760	11	green	green	NN
1979	760	12	and	and	CC
1979	760	13	do	do	VBP
1979	760	14	n't	not	RB
1979	760	15	mind	mind	VB
1979	760	16	if	if	IN
1979	760	17	there	there	EX
1979	760	18	's	be	VBZ
1979	760	19	still	still	RB
1979	760	20	some	some	DT
1979	760	21	crunch	crunch	NN
1979	760	22	to	to	IN
1979	760	23	them	-PRON-	PRP
1979	760	24	,	,	,
1979	760	25	add	add	VB
1979	760	26	them	-PRON-	PRP
1979	760	27	at	at	IN
1979	760	28	the	the	DT
1979	760	29	same	same	JJ
1979	760	30	time	time	NN
1979	760	31	that	that	WDT
1979	760	32	you	-PRON-	PRP
1979	760	33	add	add	VBP
1979	760	34	the	the	DT
1979	760	35	cornstarch	cornstarch	NN
1979	760	36	rather	rather	RB
1979	760	37	than	than	IN
1979	760	38	earlier	early	RBR
1979	760	39	in	in	IN
1979	760	40	the	the	DT
1979	760	41	recipe	recipe	NN
1979	760	42	.	.	.
1979	761	1	They	-PRON-	PRP
1979	761	2	look	look	VBP
1979	761	3	pretty	pretty	RB
1979	761	4	that	that	DT
1979	761	5	way	way	NN
1979	761	6	and	and	CC
1979	761	7	pick	pick	VB
1979	761	8	up	up	RP
1979	761	9	the	the	DT
1979	761	10	bright	bright	JJ
1979	761	11	red	red	NN
1979	761	12	of	of	IN
1979	761	13	the	the	DT
1979	761	14	pimentos	pimento	NNS
1979	761	15	.	.	.
1979	762	1	1	1	CD
1979	762	2	roaster	roaster	VB
1979	762	3	boneless	boneless	NN
1979	762	4	breast	breast	NN
1979	762	5	cut	cut	NN
1979	762	6	into	into	IN
1979	762	7	1/4	1/4	CD
1979	762	8	"	"	''
1979	762	9	by	by	IN
1979	762	10	2	2	CD
1979	762	11	"	"	``
1979	762	12	strips	strip	NNS
1979	762	13	4	4	CD
1979	762	14	tablespoons	tablespoon	NNS
1979	762	15	butter	butter	NN
1979	762	16	or	or	CC
1979	762	17	margarine	margarine	NN
1979	762	18	1	1	CD
1979	762	19	green	green	JJ
1979	762	20	pepper	pepper	NN
1979	762	21	,	,	,
1979	762	22	cut	cut	VBN
1979	762	23	into	into	IN
1979	762	24	strips	strip	NNS
1979	762	25	1	1	CD
1979	762	26	cup	cup	NN
1979	762	27	celery	celery	NN
1979	762	28	,	,	,
1979	762	29	sliced	slice	VBN
1979	762	30	diagonally	diagonally	RB
1979	762	31	1	1	CD
1979	762	32	20-ounce	20-ounce	CD
1979	762	33	can	can	MD
1979	762	34	pineapple	pineapple	VB
1979	762	35	chunks	chunk	NNS
1979	762	36	,	,	,
1979	762	37	with	with	IN
1979	762	38	liquid	liquid	NN
1979	762	39	3/4	3/4	CD
1979	762	40	cup	cup	NN
1979	762	41	chicken	chicken	NNP
1979	762	42	broth	broth	NNP
1979	762	43	1/4	1/4	CD
1979	762	44	cup	cup	NN
1979	762	45	chopped	chop	VBD
1979	762	46	onion	onion	NN
1979	762	47	1	1	CD
1979	762	48	tablespoon	tablespoon	NN
1979	762	49	fresh	fresh	JJ
1979	762	50	tarragon	tarragon	NN
1979	762	51	or	or	CC
1979	762	52	1	1	CD
1979	762	53	teaspoon	teaspoon	NN
1979	762	54	dried	dry	VBN
1979	762	55	2	2	CD
1979	762	56	tablespoons	tablespoon	NNS
1979	762	57	cornstarch	cornstarch	NN
1979	762	58	1	1	CD
1979	762	59	4-ounce	4-ounce	CD
1979	762	60	can	can	MD
1979	762	61	pimento	pimento	NNS
1979	762	62	,	,	,
1979	762	63	drained	drain	VBN
1979	762	64	and	and	CC
1979	762	65	cut	cut	VBD
1979	762	66	into	into	IN
1979	762	67	strips	strip	NNS
1979	762	68	1/2	1/2	CD
1979	762	69	teaspoon	teaspoon	NN
1979	762	70	salt	salt	NN
1979	762	71	or	or	CC
1979	762	72	to	to	TO
1979	762	73	taste	taste	VB
1979	762	74	In	in	IN
1979	762	75	a	a	DT
1979	762	76	large	large	JJ
1979	762	77	skillet	skillet	NN
1979	762	78	or	or	CC
1979	762	79	wok	wok	NNP
1979	762	80	over	over	IN
1979	762	81	medium	medium	NN
1979	762	82	-	-	HYPH
1979	762	83	high	high	JJ
1979	762	84	heat	heat	NN
1979	762	85	,	,	,
1979	762	86	melt	melt	NNP
1979	762	87	butter	butter	NN
1979	762	88	.	.	.
1979	763	1	Add	add	VB
1979	763	2	chicken	chicken	NN
1979	763	3	and	and	CC
1979	763	4	saute	saute	VB
1979	763	5	for	for	IN
1979	763	6	5	5	CD
1979	763	7	minutes	minute	NNS
1979	763	8	.	.	.
1979	764	1	Add	add	VB
1979	764	2	green	green	JJ
1979	764	3	pepper	pepper	NN
1979	764	4	and	and	CC
1979	764	5	celery	celery	NN
1979	764	6	and	and	CC
1979	764	7	cook	cook	VB
1979	764	8	3	3	CD
1979	764	9	minutes	minute	NNS
1979	764	10	,	,	,
1979	764	11	stirring	stir	VBG
1979	764	12	.	.	.
1979	765	1	Drain	drain	NN
1979	765	2	pineapple	pineapple	NN
1979	765	3	,	,	,
1979	765	4	reserving	reserve	VBG
1979	765	5	liquid	liquid	NN
1979	765	6	.	.	.
1979	766	1	Add	Add	NNP
1979	766	2	drained	drain	VBD
1979	766	3	pineapple	pineapple	NN
1979	766	4	,	,	,
1979	766	5	1/2	1/2	CD
1979	766	6	cup	cup	NN
1979	766	7	of	of	IN
1979	766	8	pineapple	pineapple	NN
1979	766	9	juice	juice	NN
1979	766	10	,	,	,
1979	766	11	broth	broth	NN
1979	766	12	,	,	,
1979	766	13	onion	onion	NN
1979	766	14	and	and	CC
1979	766	15	tarragon	tarragon	NNP
1979	766	16	.	.	.
1979	767	1	Bring	bring	VB
1979	767	2	mixture	mixture	NN
1979	767	3	to	to	IN
1979	767	4	a	a	DT
1979	767	5	boil	boil	NN
1979	767	6	;	;	:
1979	767	7	reduce	reduce	VB
1979	767	8	heat	heat	NN
1979	767	9	to	to	IN
1979	767	10	medium	medium	NN
1979	767	11	-	-	HYPH
1979	767	12	low	low	JJ
1979	767	13	and	and	CC
1979	767	14	simmer	simmer	JJ
1979	767	15	5	5	CD
1979	767	16	minutes	minute	NNS
1979	767	17	.	.	.
1979	768	1	Blend	blend	NN
1979	768	2	cornstarch	cornstarch	NN
1979	768	3	with	with	IN
1979	768	4	2	2	CD
1979	768	5	tablespoons	tablespoon	NNS
1979	768	6	water	water	NN
1979	768	7	to	to	TO
1979	768	8	make	make	VB
1979	768	9	a	a	DT
1979	768	10	smooth	smooth	JJ
1979	768	11	paste	paste	NN
1979	768	12	.	.	.
1979	769	1	(	(	-LRB-
1979	769	2	If	if	IN
1979	769	3	you	-PRON-	PRP
1979	769	4	like	like	VBP
1979	769	5	the	the	DT
1979	769	6	sauce	sauce	NN
1979	769	7	quite	quite	RB
1979	769	8	thick	thick	JJ
1979	769	9	,	,	,
1979	769	10	use	use	VBP
1979	769	11	an	an	DT
1979	769	12	extra	extra	JJ
1979	769	13	teaspoon	teaspoon	NN
1979	769	14	of	of	IN
1979	769	15	cornstarch	cornstarch	NN
1979	769	16	.	.	.
1979	769	17	)	)	-RRB-
1979	770	1	Add	add	VB
1979	770	2	to	to	TO
1979	770	3	skillet	skillet	VB
1979	770	4	and	and	CC
1979	770	5	continue	continue	VB
1979	770	6	to	to	TO
1979	770	7	cook	cook	VB
1979	770	8	,	,	,
1979	770	9	stirring	stir	VBG
1979	770	10	,	,	,
1979	770	11	until	until	IN
1979	770	12	thickened	thicken	VBN
1979	770	13	.	.	.
1979	771	1	Add	add	VB
1979	771	2	pimento	pimento	IN
1979	771	3	and	and	CC
1979	771	4	serve	serve	VB
1979	771	5	immediately	immediately	RB
1979	771	6	.	.	.
1979	772	1	LAYERED	layered	JJ
1979	772	2	CHICKEN	CHICKEN	NNP
1979	772	3	(	(	-LRB-
1979	772	4	Hawaiian	Hawaiian	NNP
1979	772	5	)	)	-RRB-
1979	772	6	Serves	serve	VBZ
1979	772	7	6	6	CD
1979	772	8	-	-	SYM
1979	772	9	8	8	CD
1979	772	10	If	if	IN
1979	772	11	you	-PRON-	PRP
1979	772	12	have	have	VBP
1979	772	13	a	a	DT
1979	772	14	sweet	sweet	JJ
1979	772	15	tooth	tooth	NN
1979	772	16	,	,	,
1979	772	17	this	this	DT
1979	772	18	recipe	recipe	NN
1979	772	19	could	could	MD
1979	772	20	end	end	VB
1979	772	21	up	up	RP
1979	772	22	one	one	CD
1979	772	23	of	of	IN
1979	772	24	your	-PRON-	PRP$
1979	772	25	favorites	favorite	NNS
1979	772	26	.	.	.
1979	773	1	Frank	Frank	NNP
1979	773	2	likes	like	VBZ
1979	773	3	it	-PRON-	PRP
1979	773	4	a	a	DT
1979	773	5	lot	lot	NN
1979	773	6	.	.	.
1979	774	1	Besides	besides	IN
1979	774	2	tasting	taste	VBG
1979	774	3	delicious	delicious	JJ
1979	774	4	,	,	,
1979	774	5	it	-PRON-	PRP
1979	774	6	's	be	VBZ
1979	774	7	also	also	RB
1979	774	8	quite	quite	RB
1979	774	9	versatile	versatile	JJ
1979	774	10	.	.	.
1979	775	1	Once	once	RB
1979	775	2	when	when	WRB
1979	775	3	I	-PRON-	PRP
1979	775	4	was	be	VBD
1979	775	5	making	make	VBG
1979	775	6	it	-PRON-	PRP
1979	775	7	,	,	,
1979	775	8	I	-PRON-	PRP
1979	775	9	happened	happen	VBD
1979	775	10	to	to	TO
1979	775	11	have	have	VB
1979	775	12	leftovers	leftover	NNS
1979	775	13	of	of	IN
1979	775	14	both	both	DT
1979	775	15	chicken	chicken	NN
1979	775	16	and	and	CC
1979	775	17	rice	rice	NN
1979	775	18	,	,	,
1979	775	19	so	so	CC
1979	775	20	I	-PRON-	PRP
1979	775	21	substituted	substitute	VBD
1979	775	22	them	-PRON-	PRP
1979	775	23	for	for	IN
1979	775	24	the	the	DT
1979	775	25	first	first	JJ
1979	775	26	two	two	CD
1979	775	27	ingredients	ingredient	NNS
1979	775	28	in	in	IN
1979	775	29	this	this	DT
1979	775	30	recipe	recipe	NN
1979	775	31	.	.	.
1979	776	1	I	-PRON-	PRP
1979	776	2	also	also	RB
1979	776	3	omitted	omit	VBD
1979	776	4	the	the	DT
1979	776	5	water	water	NN
1979	776	6	and	and	CC
1979	776	7	pineapple	pineapple	NN
1979	776	8	juice	juice	NN
1979	776	9	.	.	.
1979	777	1	If	if	IN
1979	777	2	you	-PRON-	PRP
1979	777	3	make	make	VBP
1979	777	4	this	this	DT
1979	777	5	substitution	substitution	NN
1979	777	6	in	in	IN
1979	777	7	the	the	DT
1979	777	8	recipe	recipe	NN
1979	777	9	,	,	,
1979	777	10	you	-PRON-	PRP
1979	777	11	wo	will	MD
1979	777	12	n't	not	RB
1979	777	13	need	need	VB
1979	777	14	to	to	TO
1979	777	15	bake	bake	VB
1979	777	16	it	-PRON-	PRP
1979	777	17	,	,	,
1979	777	18	but	but	CC
1979	777	19	instead	instead	RB
1979	777	20	only	only	RB
1979	777	21	keep	keep	VB
1979	777	22	it	-PRON-	PRP
1979	777	23	in	in	IN
1979	777	24	the	the	DT
1979	777	25	oven	oven	NN
1979	777	26	long	long	RB
1979	777	27	enough	enough	RB
1979	777	28	to	to	TO
1979	777	29	heat	heat	VB
1979	777	30	it	-PRON-	PRP
1979	777	31	through	through	RP
1979	777	32	.	.	.
1979	778	1	It	-PRON-	PRP
1979	778	2	's	be	VBZ
1979	778	3	not	not	RB
1979	778	4	quite	quite	RB
1979	778	5	as	as	RB
1979	778	6	delicious	delicious	JJ
1979	778	7	as	as	IN
1979	778	8	the	the	DT
1979	778	9	original	original	JJ
1979	778	10	,	,	,
1979	778	11	but	but	CC
1979	778	12	it	-PRON-	PRP
1979	778	13	's	be	VBZ
1979	778	14	still	still	RB
1979	778	15	very	very	RB
1979	778	16	good	good	JJ
1979	778	17	.	.	.
1979	779	1	By	by	IN
1979	779	2	the	the	DT
1979	779	3	way	way	NN
1979	779	4	,	,	,
1979	779	5	the	the	DT
1979	779	6	layered	layered	JJ
1979	779	7	arrangement	arrangement	NN
1979	779	8	of	of	IN
1979	779	9	this	this	DT
1979	779	10	dish	dish	NN
1979	779	11	is	be	VBZ
1979	779	12	typically	typically	RB
1979	779	13	Hawaiian	hawaiian	JJ
1979	779	14	;	;	:
1979	779	15	do	do	VB
1979	779	16	n't	not	RB
1979	779	17	stir	stir	VB
1979	779	18	or	or	CC
1979	779	19	mix	mix	VB
1979	779	20	the	the	DT
1979	779	21	ingredients	ingredient	NNS
1979	779	22	.	.	.
1979	780	1	8	8	CD
1979	780	2	skinless	skinless	NN
1979	780	3	,	,	,
1979	780	4	boneless	boneless	NN
1979	780	5	chicken	chicken	NN
1979	780	6	breast	breast	NN
1979	780	7	halves	halve	VBZ
1979	780	8	1	1	CD
1979	780	9	-	-	SYM
1979	780	10	1/2	1/2	CD
1979	780	11	cups	cup	NNS
1979	780	12	quick	quick	RB
1979	780	13	-	-	HYPH
1979	780	14	cooking	cook	VBG
1979	780	15	rice	rice	NN
1979	780	16	,	,	,
1979	780	17	uncooked	uncooke	VBD
1979	780	18	1	1	CD
1979	780	19	can	can	NN
1979	780	20	(	(	-LRB-
1979	780	21	3	3	CD
1979	780	22	-	-	SYM
1979	780	23	1/2-ounces	1/2-ounces	CD
1979	780	24	)	)	-RRB-
1979	780	25	shredded	shred	VBN
1979	780	26	coconut	coconut	NN
1979	780	27	1	1	CD
1979	780	28	can	can	MD
1979	780	29	(	(	-LRB-
1979	780	30	20	20	CD
1979	780	31	ounces	ounce	NNS
1979	780	32	)	)	-RRB-
1979	780	33	pineapple	pineapple	NN
1979	780	34	chunks	chunk	NNS
1979	780	35	,	,	,
1979	780	36	drained	drain	VBD
1979	780	37	...	...	:
1979	780	38	reserve	reserve	NNP
1979	780	39	juice	juice	NNP
1979	780	40	3/4	3/4	CD
1979	780	41	cup	cup	NN
1979	780	42	water	water	NN
1979	780	43	2	2	CD
1979	780	44	teaspoons	teaspoon	NNS
1979	780	45	fresh	fresh	JJ
1979	780	46	lemon	lemon	NN
1979	780	47	juice	juice	NN
1979	780	48	4	4	CD
1979	780	49	tablespoons	tablespoon	NNS
1979	780	50	orange	orange	NN
1979	780	51	marmalade	marmalade	NN
1979	780	52	4	4	CD
1979	780	53	tablespoons	tablespoon	NNS
1979	780	54	butter	butter	NN
1979	780	55	or	or	CC
1979	780	56	margarine	margarine	NN
1979	780	57	,	,	,
1979	780	58	melted	melt	VBD
1979	780	59	4	4	CD
1979	780	60	tablespoons	tablespoon	NNS
1979	780	61	soy	soy	NN
1979	780	62	sauce	sauce	NN
1979	780	63	2	2	CD
1979	780	64	-	-	SYM
1979	780	65	1/2	1/2	CD
1979	780	66	teaspoons	teaspoon	NNS
1979	780	67	ground	ground	NN
1979	780	68	ginger	ginger	NN
1979	780	69	Preheat	Preheat	NNP
1979	780	70	oven	oven	VBD
1979	780	71	to	to	IN
1979	780	72	350oF.	350of.	CD
1979	781	1	Cut	cut	NN
1979	781	2	chicken	chicken	NN
1979	781	3	into	into	IN
1979	781	4	1-inch	1-inch	CD
1979	781	5	cubes	cube	NNS
1979	781	6	.	.	.
1979	782	1	Place	place	VB
1979	782	2	half	half	NN
1979	782	3	of	of	IN
1979	782	4	chicken	chicken	NN
1979	782	5	in	in	IN
1979	782	6	bottom	bottom	NN
1979	782	7	of	of	IN
1979	782	8	large	large	JJ
1979	782	9	shallow	shallow	JJ
1979	782	10	baking	baking	NN
1979	782	11	dish	dish	NN
1979	782	12	.	.	.
1979	783	1	Arrange	arrange	JJ
1979	783	2	rice	rice	NN
1979	783	3	in	in	IN
1979	783	4	layer	layer	NN
1979	783	5	on	on	IN
1979	783	6	top	top	NN
1979	783	7	of	of	IN
1979	783	8	chicken	chicken	NN
1979	783	9	,	,	,
1979	783	10	then	then	RB
1979	783	11	remaining	remain	VBG
1979	783	12	chicken	chicken	NN
1979	783	13	in	in	IN
1979	783	14	layer	layer	NN
1979	783	15	.	.	.
1979	784	1	Add	add	VB
1979	784	2	layer	layer	NN
1979	784	3	of	of	IN
1979	784	4	coconut	coconut	NN
1979	784	5	;	;	:
1979	784	6	then	then	RB
1979	784	7	layer	layer	NN
1979	784	8	of	of	IN
1979	784	9	pineapple	pineapple	NN
1979	784	10	chunks	chunk	NNS
1979	784	11	.	.	.
1979	785	1	Dot	dot	NN
1979	785	2	marmalade	marmalade	NN
1979	785	3	in	in	IN
1979	785	4	spaces	space	NNS
1979	785	5	between	between	IN
1979	785	6	chunks	chunk	NNS
1979	785	7	of	of	IN
1979	785	8	pineapple	pineapple	NN
1979	785	9	.	.	.
1979	786	1	Mix	mix	JJ
1979	786	2	water	water	NN
1979	786	3	,	,	,
1979	786	4	lemon	lemon	NN
1979	786	5	juice	juice	NN
1979	786	6	and	and	CC
1979	786	7	pineapple	pineapple	NN
1979	786	8	juice	juice	NN
1979	786	9	;	;	:
1979	786	10	pour	pour	VB
1979	786	11	over	over	IN
1979	786	12	layers	layer	NNS
1979	786	13	.	.	.
1979	787	1	Pour	pour	VB
1979	787	2	melted	melted	JJ
1979	787	3	butter	butter	NN
1979	787	4	or	or	CC
1979	787	5	margarine	margarine	NN
1979	787	6	and	and	CC
1979	787	7	soy	soy	NN
1979	787	8	sauce	sauce	NN
1979	787	9	over	over	IN
1979	787	10	all	all	DT
1979	787	11	.	.	.
1979	788	1	Sprinkle	sprinkle	VB
1979	788	2	ginger	ginger	NN
1979	788	3	on	on	IN
1979	788	4	top	top	NN
1979	788	5	.	.	.
1979	789	1	Bake	Bake	NNP
1979	789	2	,	,	,
1979	789	3	covered	cover	VBN
1979	789	4	,	,	,
1979	789	5	for	for	IN
1979	789	6	40	40	CD
1979	789	7	minutes	minute	NNS
1979	789	8	or	or	CC
1979	789	9	until	until	IN
1979	789	10	chicken	chicken	NN
1979	789	11	and	and	CC
1979	789	12	rice	rice	NN
1979	789	13	are	be	VBP
1979	789	14	done	do	VBN
1979	789	15	.	.	.
1979	790	1	Remove	remove	VB
1979	790	2	cover	cover	NN
1979	790	3	during	during	IN
1979	790	4	last	last	JJ
1979	790	5	5	5	CD
1979	790	6	minutes	minute	NNS
1979	790	7	of	of	IN
1979	790	8	baking	bake	VBG
1979	790	9	for	for	IN
1979	790	10	browning	brown	VBG
1979	790	11	.	.	.
1979	791	1	LEMON	LEMON	NNP
1979	791	2	-	-	HYPH
1979	791	3	PARSLEY	parsley	NN
1979	791	4	BREASTServes	breastserve	NNS
1979	791	5	4	4	CD
1979	791	6	I	-PRON-	PRP
1979	791	7	have	have	VBP
1979	791	8	a	a	DT
1979	791	9	friend	friend	NN
1979	791	10	who	who	WP
1979	791	11	grows	grow	VBZ
1979	791	12	garlic	garlic	NN
1979	791	13	in	in	IN
1979	791	14	California	California	NNP
1979	791	15	who	who	WP
1979	791	16	is	be	VBZ
1979	791	17	a	a	DT
1979	791	18	member	member	NN
1979	791	19	of	of	IN
1979	791	20	the	the	DT
1979	791	21	Society	Society	NNP
1979	791	22	of	of	IN
1979	791	23	the	the	DT
1979	791	24	Lovers	Lovers	NNPS
1979	791	25	of	of	IN
1979	791	26	the	the	DT
1979	791	27	Stinking	Stinking	NNP
1979	791	28	Rose	Rose	NNP
1979	791	29	.	.	.
1979	792	1	He	-PRON-	PRP
1979	792	2	says	say	VBZ
1979	792	3	,	,	,
1979	792	4	"	"	``
1979	792	5	The	the	DT
1979	792	6	most	most	RBS
1979	792	7	common	common	JJ
1979	792	8	misconception	misconception	NN
1979	792	9	about	about	IN
1979	792	10	garlic	garlic	NN
1979	792	11	is	be	VBZ
1979	792	12	that	that	IN
1979	792	13	garlic	garlic	JJ
1979	792	14	breath	breath	NN
1979	792	15	is	be	VBZ
1979	792	16	bad	bad	JJ
1979	792	17	breath	breath	NN
1979	792	18	.	.	.
1979	792	19	"	"	''
1979	793	1	He	-PRON-	PRP
1979	793	2	and	and	CC
1979	793	3	his	-PRON-	PRP$
1979	793	4	fellow	fellow	JJ
1979	793	5	Lovers	Lovers	NNPS
1979	793	6	of	of	IN
1979	793	7	the	the	DT
1979	793	8	Stinking	Stinking	NNP
1979	793	9	Rose	Rose	NNP
1979	793	10	believe	believe	VBP
1979	793	11	that	that	IN
1979	793	12	on	on	IN
1979	793	13	the	the	DT
1979	793	14	contrary	contrary	NN
1979	793	15	,	,	,
1979	793	16	it	-PRON-	PRP
1979	793	17	's	be	VBZ
1979	793	18	mouthwash	mouthwash	JJ
1979	793	19	breath	breath	NN
1979	793	20	that	that	WDT
1979	793	21	is	be	VBZ
1979	793	22	unpleasant	unpleasant	JJ
1979	793	23	.	.	.
1979	794	1	Their	-PRON-	PRP$
1979	794	2	slogan	slogan	NN
1979	794	3	is	be	VBZ
1979	794	4	,	,	,
1979	794	5	"	"	``
1979	794	6	Get	get	VB
1979	794	7	rid	rid	JJ
1979	794	8	of	of	IN
1979	794	9	mouthwash	mouthwash	NN
1979	794	10	breath	breath	NN
1979	794	11	;	;	:
1979	794	12	eat	eat	VB
1979	794	13	garlic	garlic	NN
1979	794	14	!	!	.
1979	794	15	"	"	''
1979	795	1	This	this	DT
1979	795	2	recipe	recipe	NN
1979	795	3	probably	probably	RB
1979	795	4	wo	will	MD
1979	795	5	n't	not	RB
1979	795	6	give	give	VB
1979	795	7	you	-PRON-	PRP
1979	795	8	either	either	CC
1979	795	9	mouthwash	mouthwash	JJ
1979	795	10	breath	breath	NN
1979	795	11	or	or	CC
1979	795	12	garlic	garlic	NN
1979	795	13	breath	breath	NN
1979	795	14	,	,	,
1979	795	15	since	since	IN
1979	795	16	cooked	cooked	JJ
1979	795	17	garlic	garlic	NN
1979	795	18	is	be	VBZ
1979	795	19	quite	quite	RB
1979	795	20	mild	mild	JJ
1979	795	21	in	in	IN
1979	795	22	its	-PRON-	PRP$
1979	795	23	effects	effect	NNS
1979	795	24	.	.	.
1979	796	1	1	1	CD
1979	796	2	roaster	roaster	VB
1979	796	3	boneless	boneless	NN
1979	796	4	breast	breast	NN
1979	796	5	salt	salt	NN
1979	796	6	and	and	CC
1979	796	7	ground	ground	NN
1979	796	8	pepper	pepper	NN
1979	796	9	to	to	TO
1979	796	10	taste	taste	NN
1979	796	11	4	4	CD
1979	796	12	tablespoons	tablespoon	NNS
1979	796	13	melted	melt	VBN
1979	796	14	butter	butter	NN
1979	796	15	or	or	CC
1979	796	16	margarine	margarine	NN
1979	796	17	,	,	,
1979	796	18	divided	divide	VBD
1979	796	19	1/4	1/4	CD
1979	796	20	cup	cup	NN
1979	796	21	bread	bread	NN
1979	796	22	crumbs	crumb	VBZ
1979	796	23	2	2	CD
1979	796	24	tablespoons	tablespoon	NNS
1979	796	25	minced	mince	VBN
1979	796	26	,	,	,
1979	796	27	fresh	fresh	JJ
1979	796	28	parsley	parsley	NN
1979	796	29	2	2	CD
1979	796	30	tablespoons	tablespoon	NNS
1979	796	31	minced	mince	VBN
1979	796	32	shallots	shallot	NNS
1979	796	33	or	or	CC
1979	796	34	scallions	scallion	NNS
1979	796	35	1	1	CD
1979	796	36	clove	clove	NNP
1979	796	37	garlic	garlic	NNP
1979	796	38	,	,	,
1979	796	39	minced	mince	VBD
1979	796	40	1	1	CD
1979	796	41	lemon	lemon	NN
1979	796	42	,	,	,
1979	796	43	thinly	thinly	RB
1979	796	44	sliced	sliced	JJ
1979	796	45	Preheat	Preheat	NNP
1979	796	46	oven	oven	VBD
1979	796	47	to	to	IN
1979	796	48	375oF.	375oF.	.
1979	797	1	Season	season	NN
1979	797	2	breast	breast	NN
1979	797	3	with	with	IN
1979	797	4	salt	salt	NN
1979	797	5	and	and	CC
1979	797	6	pepper	pepper	NN
1979	797	7	.	.	.
1979	798	1	Pour	pour	NN
1979	798	2	3	3	CD
1979	798	3	tablespoons	tablespoon	NNS
1979	798	4	melted	melt	VBN
1979	798	5	butter	butter	NN
1979	798	6	into	into	IN
1979	798	7	a	a	DT
1979	798	8	baking	baking	NN
1979	798	9	dish	dish	NN
1979	798	10	.	.	.
1979	799	1	Add	add	VB
1979	799	2	chicken	chicken	NN
1979	799	3	to	to	TO
1979	799	4	dish	dish	VB
1979	799	5	and	and	CC
1979	799	6	turn	turn	VB
1979	799	7	to	to	IN
1979	799	8	coat	coat	NN
1979	799	9	with	with	IN
1979	799	10	butter	butter	NN
1979	799	11	.	.	.
1979	800	1	In	in	IN
1979	800	2	a	a	DT
1979	800	3	small	small	JJ
1979	800	4	bowl	bowl	NN
1979	800	5	combine	combine	VB
1979	800	6	bread	bread	NN
1979	800	7	crumbs	crumb	NNS
1979	800	8	,	,	,
1979	800	9	parsley	parsley	NN
1979	800	10	,	,	,
1979	800	11	shallots	shallot	NNS
1979	800	12	and	and	CC
1979	800	13	garlic	garlic	NN
1979	800	14	and	and	CC
1979	800	15	spoon	spoon	NN
1979	800	16	over	over	RP
1979	800	17	chicken	chicken	NN
1979	800	18	.	.	.
1979	801	1	Drizzle	Drizzle	NNP
1979	801	2	with	with	IN
1979	801	3	remaining	remain	VBG
1979	801	4	1	1	CD
1979	801	5	tablespoon	tablespoon	NN
1979	801	6	butter	butter	NN
1979	801	7	.	.	.
1979	802	1	Top	top	JJ
1979	802	2	with	with	IN
1979	802	3	lemon	lemon	NN
1979	802	4	slices	slice	NNS
1979	802	5	.	.	.
1979	803	1	Bake	bake	VB
1979	803	2	25	25	CD
1979	803	3	to	to	TO
1979	803	4	30	30	CD
1979	803	5	minutes	minute	NNS
1979	803	6	or	or	CC
1979	803	7	until	until	IN
1979	803	8	chicken	chicken	NN
1979	803	9	is	be	VBZ
1979	803	10	cooked	cook	VBN
1979	803	11	through	through	RB
1979	803	12	.	.	.
1979	804	1	MARYLAND	MARYLAND	NNP
1979	804	2	BREAST	BREAST	NNP
1979	804	3	OF	of	IN
1979	804	4	CHICKENServes	chickenserve	VBZ
1979	804	5	4	4	CD
1979	804	6	This	this	DT
1979	804	7	recipe	recipe	NN
1979	804	8	calls	call	VBZ
1979	804	9	for	for	IN
1979	804	10	scallions	scallion	NNS
1979	804	11	.	.	.
1979	805	1	If	if	IN
1979	805	2	you	-PRON-	PRP
1979	805	3	have	have	VBP
1979	805	4	trouble	trouble	NN
1979	805	5	finding	find	VBG
1979	805	6	scallions	scallion	NNS
1979	805	7	,	,	,
1979	805	8	ask	ask	VB
1979	805	9	for	for	IN
1979	805	10	green	green	JJ
1979	805	11	onions	onion	NNS
1979	805	12	;	;	:
1979	805	13	they	-PRON-	PRP
1979	805	14	're	be	VBP
1979	805	15	the	the	DT
1979	805	16	same	same	JJ
1979	805	17	thing	thing	NN
1979	805	18	.	.	.
1979	806	1	3/4	3/4	CD
1979	806	2	cup	cup	NN
1979	806	3	butter	butter	NN
1979	806	4	or	or	CC
1979	806	5	margarine	margarine	NN
1979	806	6	,	,	,
1979	806	7	divided	divide	VBD
1979	806	8	1/4	1/4	CD
1979	806	9	pound	pound	NN
1979	806	10	fresh	fresh	JJ
1979	806	11	crab	crab	NN
1979	806	12	meat	meat	NN
1979	806	13	(	(	-LRB-
1979	806	14	or	or	CC
1979	806	15	frozen	freeze	VBN
1979	806	16	,	,	,
1979	806	17	thawed	thaw	VBN
1979	806	18	)	)	-RRB-
1979	806	19	1/4	1/4	CD
1979	806	20	cup	cup	NN
1979	806	21	thinly	thinly	RB
1979	806	22	sliced	slice	VBD
1979	806	23	scallions	scallion	NNS
1979	806	24	1	1	CD
1979	806	25	tablespoon	tablespoon	NN
1979	806	26	prepared	prepare	VBN
1979	806	27	horseradish	horseradish	NN
1979	806	28	1	1	CD
1979	806	29	teaspoon	teaspoon	NN
1979	806	30	tomato	tomato	NN
1979	806	31	paste	paste	NN
1979	806	32	1	1	CD
1979	806	33	tablespoon	tablespoon	NN
1979	806	34	fresh	fresh	JJ
1979	806	35	lemon	lemon	NN
1979	806	36	juice	juice	NN
1979	806	37	2	2	CD
1979	806	38	tablespoons	tablespoon	NNS
1979	806	39	fresh	fresh	JJ
1979	806	40	breadcrumbs	breadcrumb	NNS
1979	806	41	salt	salt	NN
1979	806	42	and	and	CC
1979	806	43	ground	ground	NN
1979	806	44	pepper	pepper	NN
1979	806	45	to	to	TO
1979	806	46	taste	taste	NN
1979	806	47	1/2	1/2	CD
1979	806	48	cup	cup	NN
1979	806	49	dry	dry	JJ
1979	806	50	white	white	JJ
1979	806	51	wine	wine	NN
1979	806	52	1	1	CD
1979	806	53	roaster	roaster	NN
1979	806	54	breast	breast	NN
1979	806	55	1	1	CD
1979	806	56	tablespoon	tablespoon	NN
1979	806	57	vinegar	vinegar	NN
1979	806	58	Preheat	Preheat	NNP
1979	806	59	oven	oven	VBD
1979	806	60	to	to	IN
1979	806	61	375oF.	375oF.	.
1979	807	1	Melt	melt	NN
1979	807	2	2	2	CD
1979	807	3	tablespoons	tablespoon	NNS
1979	807	4	of	of	IN
1979	807	5	butter	butter	NN
1979	807	6	and	and	CC
1979	807	7	toss	toss	NN
1979	807	8	in	in	IN
1979	807	9	a	a	DT
1979	807	10	mixing	mix	VBG
1979	807	11	bowl	bowl	NN
1979	807	12	with	with	IN
1979	807	13	crab	crab	NN
1979	807	14	meat	meat	NN
1979	807	15	,	,	,
1979	807	16	scallions	scallion	NNS
1979	807	17	,	,	,
1979	807	18	horseradish	horseradish	NNP
1979	807	19	,	,	,
1979	807	20	tomato	tomato	NNP
1979	807	21	paste	paste	NN
1979	807	22	,	,	,
1979	807	23	lemon	lemon	NN
1979	807	24	juice	juice	NN
1979	807	25	,	,	,
1979	807	26	breadcrumbs	breadcrumb	NNS
1979	807	27	and	and	CC
1979	807	28	salt	salt	NN
1979	807	29	and	and	CC
1979	807	30	pepper	pepper	NN
1979	807	31	.	.	.
1979	808	1	With	with	IN
1979	808	2	your	-PRON-	PRP$
1979	808	3	forefinger	forefinger	NN
1979	808	4	carefully	carefully	RB
1979	808	5	loosen	loosen	VB
1979	808	6	skin	skin	NN
1979	808	7	from	from	IN
1979	808	8	the	the	DT
1979	808	9	neck	neck	NN
1979	808	10	end	end	NN
1979	808	11	of	of	IN
1979	808	12	the	the	DT
1979	808	13	chicken	chicken	NN
1979	808	14	breast	breast	NN
1979	808	15	to	to	TO
1979	808	16	form	form	VB
1979	808	17	a	a	DT
1979	808	18	pocket	pocket	NN
1979	808	19	,	,	,
1979	808	20	taking	take	VBG
1979	808	21	care	care	NN
1979	808	22	not	not	RB
1979	808	23	to	to	TO
1979	808	24	detach	detach	VB
1979	808	25	sides	side	NNS
1979	808	26	or	or	CC
1979	808	27	bottom	bottom	NN
1979	808	28	.	.	.
1979	809	1	Stuff	stuff	NN
1979	809	2	crab	crab	NN
1979	809	3	mixture	mixture	NN
1979	809	4	between	between	IN
1979	809	5	breast	breast	NN
1979	809	6	and	and	CC
1979	809	7	skin	skin	NN
1979	809	8	.	.	.
1979	810	1	Rub	rub	VB
1979	810	2	breast	breast	NN
1979	810	3	with	with	IN
1979	810	4	1	1	CD
1979	810	5	tablespoon	tablespoon	NN
1979	810	6	butter	butter	NN
1979	810	7	;	;	:
1979	810	8	sprinkle	sprinkle	VB
1979	810	9	with	with	IN
1979	810	10	salt	salt	NN
1979	810	11	and	and	CC
1979	810	12	pepper	pepper	NN
1979	810	13	and	and	CC
1979	810	14	place	place	NN
1979	810	15	in	in	IN
1979	810	16	roasting	roast	VBG
1979	810	17	pan	pan	NN
1979	810	18	.	.	.
1979	811	1	Bake	bake	VB
1979	811	2	approximately	approximately	RB
1979	811	3	one	one	CD
1979	811	4	hour	hour	NN
1979	811	5	,	,	,
1979	811	6	until	until	IN
1979	811	7	skin	skin	NN
1979	811	8	is	be	VBZ
1979	811	9	brown	brown	JJ
1979	811	10	and	and	CC
1979	811	11	meat	meat	NN
1979	811	12	is	be	VBZ
1979	811	13	tender	tender	JJ
1979	811	14	.	.	.
1979	812	1	Remove	remove	VB
1979	812	2	to	to	IN
1979	812	3	serving	serve	VBG
1979	812	4	platter	platter	NN
1979	812	5	and	and	CC
1979	812	6	keep	keep	VB
1979	812	7	warm	warm	JJ
1979	812	8	.	.	.
1979	813	1	Skim	Skim	NNP
1979	813	2	off	off	IN
1979	813	3	any	any	DT
1979	813	4	fat	fat	NN
1979	813	5	from	from	IN
1979	813	6	drippings	dripping	NNS
1979	813	7	;	;	:
1979	813	8	add	add	VB
1979	813	9	wine	wine	NN
1979	813	10	and	and	CC
1979	813	11	vinegar	vinegar	NN
1979	813	12	and	and	CC
1979	813	13	bring	bring	VB
1979	813	14	to	to	IN
1979	813	15	a	a	DT
1979	813	16	boil	boil	NN
1979	813	17	.	.	.
1979	814	1	Reduce	reduce	VB
1979	814	2	pan	pan	NN
1979	814	3	juices	juice	NNS
1979	814	4	to	to	IN
1979	814	5	about	about	RB
1979	814	6	1/4	1/4	CD
1979	814	7	cup	cup	NN
1979	814	8	and	and	CC
1979	814	9	remove	remove	VB
1979	814	10	from	from	IN
1979	814	11	heat	heat	NN
1979	814	12	.	.	.
1979	815	1	Whisk	Whisk	NNP
1979	815	2	in	in	IN
1979	815	3	remaining	remain	VBG
1979	815	4	butter	butter	NN
1979	815	5	,	,	,
1979	815	6	strain	strain	VB
1979	815	7	into	into	IN
1979	815	8	a	a	DT
1979	815	9	sauceboat	sauceboat	NN
1979	815	10	and	and	CC
1979	815	11	serve	serve	VB
1979	815	12	separately	separately	RB
1979	815	13	.	.	.
1979	816	1	QUICK	quick	JJ
1979	816	2	SWEET	SWEET	NNS
1979	816	3	AND	and	CC
1979	816	4	SOUR	sour	JJ
1979	816	5	BREASTServes	breastserve	NNS
1979	816	6	4	4	CD
1979	816	7	In	in	IN
1979	816	8	most	most	JJS
1979	816	9	cases	case	NNS
1979	816	10	,	,	,
1979	816	11	I	-PRON-	PRP
1979	816	12	prefer	prefer	VBP
1979	816	13	fresh	fresh	JJ
1979	816	14	produce	produce	NN
1979	816	15	to	to	TO
1979	816	16	canned	can	VBN
1979	816	17	.	.	.
1979	817	1	Tomatoes	tomato	NNS
1979	817	2	are	be	VBP
1979	817	3	,	,	,
1979	817	4	at	at	IN
1979	817	5	times	time	NNS
1979	817	6	,	,	,
1979	817	7	an	an	DT
1979	817	8	exception	exception	NN
1979	817	9	.	.	.
1979	818	1	If	if	IN
1979	818	2	you	-PRON-	PRP
1979	818	3	're	be	VBP
1979	818	4	buying	buy	VBG
1979	818	5	out	out	RP
1979	818	6	-	-	HYPH
1979	818	7	of	of	IN
1979	818	8	-	-	HYPH
1979	818	9	season	season	NN
1979	818	10	tomatoes	tomato	NNS
1979	818	11	,	,	,
1979	818	12	and	and	CC
1979	818	13	if	if	IN
1979	818	14	you	-PRON-	PRP
1979	818	15	do	do	VBP
1979	818	16	n't	not	RB
1979	818	17	know	know	VB
1979	818	18	the	the	DT
1979	818	19	source	source	NN
1979	818	20	,	,	,
1979	818	21	there	there	EX
1979	818	22	's	be	VBZ
1979	818	23	a	a	DT
1979	818	24	good	good	JJ
1979	818	25	chance	chance	NN
1979	818	26	that	that	IN
1979	818	27	they	-PRON-	PRP
1979	818	28	were	be	VBD
1979	818	29	picked	pick	VBN
1979	818	30	green	green	JJ
1979	818	31	and	and	CC
1979	818	32	artificially	artificially	RB
1979	818	33	ripened	ripen	VBN
1979	818	34	.	.	.
1979	819	1	One	one	CD
1979	819	2	tomato	tomato	NN
1979	819	3	grower	grower	NN
1979	819	4	told	tell	VBD
1979	819	5	me	-PRON-	PRP
1979	819	6	she	-PRON-	PRP
1979	819	7	'd	'd	MD
1979	819	8	rather	rather	RB
1979	819	9	eat	eat	VB
1979	819	10	cotton	cotton	NN
1979	819	11	than	than	IN
1979	819	12	an	an	DT
1979	819	13	out	out	JJ
1979	819	14	-	-	HYPH
1979	819	15	of	of	IN
1979	819	16	-	-	HYPH
1979	819	17	season	season	NN
1979	819	18	tomato	tomato	NN
1979	819	19	because	because	IN
1979	819	20	the	the	DT
1979	819	21	taste	taste	NN
1979	819	22	was	be	VBD
1979	819	23	so	so	RB
1979	819	24	disappointing	disappointing	JJ
1979	819	25	.	.	.
1979	820	1	There	there	EX
1979	820	2	is	be	VBZ
1979	820	3	some	some	DT
1979	820	4	good	good	JJ
1979	820	5	news	news	NN
1979	820	6	on	on	IN
1979	820	7	the	the	DT
1979	820	8	subject	subject	NN
1979	820	9	,	,	,
1979	820	10	though	though	RB
1979	820	11	.	.	.
1979	821	1	Tomatoes	tomato	NNS
1979	821	2	retain	retain	VBP
1979	821	3	their	-PRON-	PRP$
1979	821	4	flavor	flavor	NN
1979	821	5	during	during	IN
1979	821	6	canning	canning	NN
1979	821	7	exceptionally	exceptionally	RB
1979	821	8	well	well	RB
1979	821	9	,	,	,
1979	821	10	and	and	CC
1979	821	11	canned	canned	JJ
1979	821	12	tomatoes	tomato	NNS
1979	821	13	are	be	VBP
1979	821	14	picked	pick	VBN
1979	821	15	vine	vine	NN
1979	821	16	ripe	ripe	JJ
1979	821	17	.	.	.
1979	822	1	If	if	IN
1979	822	2	you	-PRON-	PRP
1979	822	3	want	want	VBP
1979	822	4	the	the	DT
1979	822	5	next	next	JJ
1979	822	6	best	good	JJS
1979	822	7	thing	thing	NN
1979	822	8	to	to	IN
1979	822	9	a	a	DT
1979	822	10	vine	vine	NN
1979	822	11	-	-	HYPH
1979	822	12	ripened	ripen	VBN
1979	822	13	tomato	tomato	NNP
1979	822	14	,	,	,
1979	822	15	and	and	CC
1979	822	16	it	-PRON-	PRP
1979	822	17	's	be	VBZ
1979	822	18	winter	winter	NN
1979	822	19	,	,	,
1979	822	20	try	try	VB
1979	822	21	canned	canned	JJ
1979	822	22	tomatoes	tomato	NNS
1979	822	23	,	,	,
1979	822	24	as	as	IN
1979	822	25	suggested	suggest	VBN
1979	822	26	in	in	IN
1979	822	27	this	this	DT
1979	822	28	recipe	recipe	NN
1979	822	29	.	.	.
1979	823	1	1	1	CD
1979	823	2	roaster	roaster	VB
1979	823	3	boneless	boneless	NN
1979	823	4	breast	breast	NN
1979	823	5	salt	salt	NN
1979	823	6	and	and	CC
1979	823	7	ground	ground	NN
1979	823	8	pepper	pepper	NN
1979	823	9	to	to	TO
1979	823	10	taste	taste	VB
1979	823	11	flour	flour	NN
1979	823	12	5	5	CD
1979	823	13	tablespoons	tablespoon	NNS
1979	823	14	butter	butter	NN
1979	823	15	or	or	CC
1979	823	16	margarine	margarine	NN
1979	823	17	1	1	CD
1979	823	18	medium	medium	JJ
1979	823	19	onion	onion	NN
1979	823	20	,	,	,
1979	823	21	chopped	chop	VBD
1979	823	22	1	1	CD
1979	823	23	garlic	garlic	JJ
1979	823	24	clove	clove	NN
1979	823	25	,	,	,
1979	823	26	minced	mince	VBD
1979	823	27	1	1	CD
1979	823	28	medium	medium	JJ
1979	823	29	green	green	JJ
1979	823	30	pepper	pepper	NN
1979	823	31	,	,	,
1979	823	32	chopped	chop	VBD
1979	823	33	1	1	CD
1979	823	34	cup	cup	NN
1979	823	35	canned	can	VBN
1979	823	36	chopped	chop	VBD
1979	823	37	tomatoes	tomato	NNS
1979	823	38	(	(	-LRB-
1979	823	39	with	with	IN
1979	823	40	liquid	liquid	NN
1979	823	41	)	)	-RRB-
1979	823	42	1	1	CD
1979	823	43	can	can	NN
1979	823	44	(	(	-LRB-
1979	823	45	8	8	CD
1979	823	46	-	-	SYM
1979	823	47	1/4-ounces	1/4-ounces	CD
1979	823	48	)	)	-RRB-
1979	823	49	cubed	cube	VBD
1979	823	50	pineapple	pineapple	NN
1979	823	51	(	(	-LRB-
1979	823	52	plus	plus	CC
1979	823	53	2	2	CD
1979	823	54	tablespoons	tablespoon	NNS
1979	823	55	pineapple	pineapple	NN
1979	823	56	juice	juice	NN
1979	823	57	from	from	IN
1979	823	58	can	can	NN
1979	823	59	)	)	-RRB-
1979	823	60	3	3	CD
1979	823	61	tablespoons	tablespoon	NNS
1979	823	62	ketchup	ketchup	NN
1979	823	63	2	2	CD
1979	823	64	tablespoons	tablespoon	NNS
1979	823	65	vinegar	vinegar	NN
1979	823	66	1	1	CD
1979	823	67	tablespoon	tablespoon	NN
1979	823	68	cornstarch	cornstarch	NN
1979	823	69	dissolved	dissolve	VBN
1979	823	70	in	in	IN
1979	823	71	3	3	CD
1979	823	72	tablespoons	tablespoon	NNS
1979	823	73	water	water	NN
1979	823	74	Cut	cut	NN
1979	823	75	roaster	roaster	VB
1979	823	76	breast	breast	NN
1979	823	77	into	into	IN
1979	823	78	1-inch	1-inch	CD
1979	823	79	pieces	piece	NNS
1979	823	80	.	.	.
1979	824	1	Season	season	NN
1979	824	2	with	with	IN
1979	824	3	salt	salt	NN
1979	824	4	and	and	CC
1979	824	5	pepper	pepper	NN
1979	824	6	;	;	:
1979	824	7	coat	coat	NN
1979	824	8	with	with	IN
1979	824	9	flour	flour	NN
1979	824	10	and	and	CC
1979	824	11	set	set	VB
1979	824	12	aside	aside	RB
1979	824	13	.	.	.
1979	825	1	In	in	IN
1979	825	2	saucepan	saucepan	NN
1979	825	3	,	,	,
1979	825	4	over	over	IN
1979	825	5	medium	medium	NNP
1979	825	6	heat	heat	NNP
1979	825	7	,	,	,
1979	825	8	melt	melt	VBP
1979	825	9	2	2	CD
1979	825	10	tablespoons	tablespoon	NNS
1979	825	11	butter	butter	NN
1979	825	12	and	and	CC
1979	825	13	cook	cook	NN
1979	825	14	onions	onion	NNS
1979	825	15	,	,	,
1979	825	16	garlic	garlic	NN
1979	825	17	and	and	CC
1979	825	18	green	green	JJ
1979	825	19	pepper	pepper	NN
1979	825	20	for	for	IN
1979	825	21	5	5	CD
1979	825	22	minutes	minute	NNS
1979	825	23	stirring	stir	VBG
1979	825	24	often	often	RB
1979	825	25	.	.	.
1979	826	1	Add	add	NN
1979	826	2	tomatoes	tomato	NNS
1979	826	3	,	,	,
1979	826	4	pineapple	pineapple	NN
1979	826	5	and	and	CC
1979	826	6	juice	juice	NN
1979	826	7	,	,	,
1979	826	8	ketchup	ketchup	NN
1979	826	9	and	and	CC
1979	826	10	vinegar	vinegar	NN
1979	826	11	.	.	.
1979	827	1	Stir	stir	VB
1979	827	2	and	and	CC
1979	827	3	simmer	simmer	VB
1979	827	4	over	over	IN
1979	827	5	low	low	JJ
1979	827	6	heat	heat	NN
1979	827	7	.	.	.
1979	828	1	Meanwhile	meanwhile	RB
1979	828	2	,	,	,
1979	828	3	in	in	IN
1979	828	4	a	a	DT
1979	828	5	large	large	JJ
1979	828	6	skillet	skillet	NN
1979	828	7	,	,	,
1979	828	8	over	over	IN
1979	828	9	medium	medium	NN
1979	828	10	-	-	HYPH
1979	828	11	high	high	JJ
1979	828	12	heat	heat	NN
1979	828	13	,	,	,
1979	828	14	melt	melt	NNP
1979	828	15	remaining	remain	VBG
1979	828	16	3	3	CD
1979	828	17	tablespoons	tablespoon	NNS
1979	828	18	butter	butter	NN
1979	828	19	.	.	.
1979	829	1	Saute	saute	JJ
1979	829	2	chicken	chicken	NN
1979	829	3	,	,	,
1979	829	4	half	half	NN
1979	829	5	at	at	IN
1979	829	6	a	a	DT
1979	829	7	time	time	NN
1979	829	8	,	,	,
1979	829	9	until	until	IN
1979	829	10	golden	golden	JJ
1979	829	11	and	and	CC
1979	829	12	cooked	cook	VBD
1979	829	13	through	through	RB
1979	829	14	,	,	,
1979	829	15	about	about	RB
1979	829	16	5	5	CD
1979	829	17	to	to	TO
1979	829	18	7	7	CD
1979	829	19	minutes	minute	NNS
1979	829	20	per	per	IN
1979	829	21	batch	batch	NN
1979	829	22	.	.	.
1979	830	1	Drain	drain	NN
1979	830	2	and	and	CC
1979	830	3	place	place	NN
1979	830	4	on	on	IN
1979	830	5	serving	serve	VBG
1979	830	6	dish	dish	NN
1979	830	7	.	.	.
1979	831	1	To	to	TO
1979	831	2	sauce	sauce	VB
1979	831	3	in	in	IN
1979	831	4	pan	pan	NN
1979	831	5	,	,	,
1979	831	6	add	add	VB
1979	831	7	dissolved	dissolve	VBN
1979	831	8	cornstarch	cornstarch	NN
1979	831	9	;	;	:
1979	831	10	cook	cook	NN
1979	831	11	,	,	,
1979	831	12	stirring	stir	VBG
1979	831	13	,	,	,
1979	831	14	over	over	IN
1979	831	15	high	high	JJ
1979	831	16	heat	heat	NN
1979	831	17	until	until	IN
1979	831	18	sauce	sauce	NN
1979	831	19	thickens	thicken	NNS
1979	831	20	.	.	.
1979	832	1	Pour	pour	VB
1979	832	2	over	over	IN
1979	832	3	chicken	chicken	NN
1979	832	4	pieces	piece	NNS
1979	832	5	.	.	.
1979	833	1	STUFFED	stuffed	VB
1979	833	2	BREAST	BREAST	NNP
1979	833	3	PARMENTIERServes	parmentierserve	NNS
1979	833	4	4	4	CD
1979	833	5	Parmentier	parmenti	JJR
1979	833	6	,	,	,
1979	833	7	a	a	DT
1979	833	8	French	french	JJ
1979	833	9	food	food	NN
1979	833	10	writer	writer	NN
1979	833	11	from	from	IN
1979	833	12	200	200	CD
1979	833	13	years	year	NNS
1979	833	14	ago	ago	RB
1979	833	15	,	,	,
1979	833	16	popularized	popularize	VBD
1979	833	17	the	the	DT
1979	833	18	use	use	NN
1979	833	19	of	of	IN
1979	833	20	potatoes	potato	NNS
1979	833	21	.	.	.
1979	834	1	Before	before	IN
1979	834	2	him	-PRON-	PRP
1979	834	3	,	,	,
1979	834	4	people	people	NNS
1979	834	5	worried	worry	VBD
1979	834	6	that	that	IN
1979	834	7	potatoes	potato	NNS
1979	834	8	might	may	MD
1979	834	9	be	be	VB
1979	834	10	poisonous	poisonous	JJ
1979	834	11	.	.	.
1979	835	1	Today	today	NN
1979	835	2	,	,	,
1979	835	3	when	when	WRB
1979	835	4	the	the	DT
1979	835	5	name	name	NN
1979	835	6	"	"	``
1979	835	7	Parmentier	parmenti	JJR
1979	835	8	"	"	''
1979	835	9	occurs	occur	VBZ
1979	835	10	in	in	IN
1979	835	11	a	a	DT
1979	835	12	recipe	recipe	NN
1979	835	13	,	,	,
1979	835	14	it	-PRON-	PRP
1979	835	15	's	be	VBZ
1979	835	16	a	a	DT
1979	835	17	signal	signal	NN
1979	835	18	that	that	IN
1979	835	19	there	there	EX
1979	835	20	will	will	MD
1979	835	21	be	be	VB
1979	835	22	potatoes	potato	NNS
1979	835	23	in	in	IN
1979	835	24	it	-PRON-	PRP
1979	835	25	.	.	.
1979	836	1	1	1	CD
1979	836	2	roaster	roaster	VB
1979	836	3	breast	breast	NN
1979	836	4	salt	salt	NN
1979	836	5	and	and	CC
1979	836	6	ground	ground	NN
1979	836	7	pepper	pepper	NN
1979	836	8	to	to	TO
1979	836	9	taste	taste	NN
1979	836	10	1	1	CD
1979	836	11	pound	pound	NN
1979	836	12	boiling	boil	VBG
1979	836	13	potatoes	potato	NNS
1979	836	14	,	,	,
1979	836	15	unpeeled	unpeele	VBD
1979	836	16	1/4	1/4	CD
1979	836	17	pound	pound	NN
1979	836	18	bacon	bacon	NN
1979	836	19	,	,	,
1979	836	20	cooked	cook	VBN
1979	836	21	and	and	CC
1979	836	22	crumbled	crumble	VBD
1979	836	23	1/2	1/2	CD
1979	836	24	cup	cup	NN
1979	836	25	chopped	chop	VBD
1979	836	26	red	red	JJ
1979	836	27	onion	onion	NN
1979	836	28	1/2	1/2	CD
1979	836	29	cup	cup	NN
1979	836	30	chopped	chop	VBD
1979	836	31	celery	celery	NN
1979	836	32	2	2	CD
1979	836	33	tablespoons	tablespoon	NNS
1979	836	34	dry	dry	JJ
1979	836	35	bread	bread	NN
1979	836	36	crumbs	crumb	VBZ
1979	836	37	1/2	1/2	CD
1979	836	38	cup	cup	NN
1979	836	39	sour	sour	JJ
1979	836	40	cream	cream	NN
1979	836	41	2	2	CD
1979	836	42	tablespoons	tablespoon	NNS
1979	836	43	butter	butter	NN
1979	836	44	or	or	CC
1979	836	45	margarine	margarine	NN
1979	836	46	,	,	,
1979	836	47	softened	soften	VBD
1979	836	48	Preheat	Preheat	NNP
1979	836	49	oven	oven	VBD
1979	836	50	to	to	IN
1979	836	51	375oF.	375oF.	.
1979	837	1	Season	season	NN
1979	837	2	breast	breast	NN
1979	837	3	inside	inside	RB
1979	837	4	and	and	CC
1979	837	5	out	out	RB
1979	837	6	with	with	IN
1979	837	7	salt	salt	NN
1979	837	8	and	and	CC
1979	837	9	pepper	pepper	NN
1979	837	10	to	to	IN
1979	837	11	taste	taste	NN
1979	837	12	.	.	.
1979	838	1	Boil	Boil	NNP
1979	838	2	potatoes	potato	NNS
1979	838	3	in	in	IN
1979	838	4	salted	salted	JJ
1979	838	5	water	water	NN
1979	838	6	to	to	TO
1979	838	7	cover	cover	VB
1979	838	8	until	until	IN
1979	838	9	just	just	RB
1979	838	10	tender	tender	NN
1979	838	11	,	,	,
1979	838	12	30	30	CD
1979	838	13	to	to	TO
1979	838	14	45	45	CD
1979	838	15	minutes	minute	NNS
1979	838	16	.	.	.
1979	839	1	Drain	drain	NN
1979	839	2	,	,	,
1979	839	3	cool	cool	VBP
1979	839	4	slightly	slightly	RB
1979	839	5	,	,	,
1979	839	6	peel	peel	VBP
1979	839	7	and	and	CC
1979	839	8	cut	cut	VBD
1979	839	9	into	into	IN
1979	839	10	1/2-inch	1/2-inch	CD
1979	839	11	cubes	cube	NNS
1979	839	12	.	.	.
1979	840	1	Toss	toss	VB
1979	840	2	with	with	IN
1979	840	3	bacon	bacon	NN
1979	840	4	,	,	,
1979	840	5	onion	onion	NN
1979	840	6	,	,	,
1979	840	7	celery	celery	NN
1979	840	8	,	,	,
1979	840	9	bread	bread	NN
1979	840	10	crumbs	crumb	NNS
1979	840	11	,	,	,
1979	840	12	sour	sour	JJ
1979	840	13	cream	cream	NN
1979	840	14	and	and	CC
1979	840	15	salt	salt	NN
1979	840	16	and	and	CC
1979	840	17	pepper	pepper	NN
1979	840	18	to	to	IN
1979	840	19	taste	taste	NN
1979	840	20	.	.	.
1979	841	1	Stuff	stuff	NN
1979	841	2	breast	breast	NN
1979	841	3	and	and	CC
1979	841	4	neck	neck	NN
1979	841	5	cavities	cavity	NNS
1979	841	6	with	with	IN
1979	841	7	potato	potato	NN
1979	841	8	mixture	mixture	NN
1979	841	9	,	,	,
1979	841	10	wrapping	wrap	VBG
1979	841	11	exposed	expose	VBN
1979	841	12	stuffing	stuff	VBG
1979	841	13	with	with	IN
1979	841	14	foil	foil	NN
1979	841	15	.	.	.
1979	842	1	Place	place	NN
1979	842	2	chicken	chicken	NN
1979	842	3	breast	breast	NN
1979	842	4	-	-	HYPH
1979	842	5	side	side	NN
1979	842	6	-	-	HYPH
1979	842	7	up	up	NN
1979	842	8	in	in	IN
1979	842	9	roasting	roast	VBG
1979	842	10	pan	pan	NN
1979	842	11	.	.	.
1979	843	1	Rub	rub	VB
1979	843	2	skin	skin	NN
1979	843	3	with	with	IN
1979	843	4	butter	butter	NN
1979	843	5	.	.	.
1979	844	1	Bake	bake	VB
1979	844	2	approximately	approximately	RB
1979	844	3	1	1	CD
1979	844	4	-	-	SYM
1979	844	5	1/2	1/2	CD
1979	844	6	hours	hour	NNS
1979	844	7	,	,	,
1979	844	8	until	until	IN
1979	844	9	tender	tender	NN
1979	844	10	.	.	.
1979	845	1	Transfer	transfer	VB
1979	845	2	to	to	IN
1979	845	3	serving	serve	VBG
1979	845	4	dish	dish	NN
1979	845	5	;	;	:
1979	845	6	remove	remove	VB
1979	845	7	foil	foil	NN
1979	845	8	and	and	CC
1979	845	9	serve	serve	VBP
1979	845	10	.	.	.
1979	846	1	RECIPES	recipe	NNS
1979	846	2	WITH	with	IN
1979	846	3	CORNISH	cornish	JJ
1979	846	4	HENS	hen	NNS
1979	846	5	Have	have	VBP
1979	846	6	you	-PRON-	PRP
1979	846	7	ever	ever	RB
1979	846	8	wondered	wonder	VBN
1979	846	9	just	just	RB
1979	846	10	what	what	WP
1979	846	11	a	a	DT
1979	846	12	"	"	``
1979	846	13	Cornish	cornish	JJ
1979	846	14	game	game	NN
1979	846	15	hen	hen	NN
1979	846	16	"	"	''
1979	846	17	is	be	VBZ
1979	846	18	?	?	.
1979	847	1	It	-PRON-	PRP
1979	847	2	's	be	VBZ
1979	847	3	a	a	DT
1979	847	4	very	very	RB
1979	847	5	young	young	JJ
1979	847	6	bird	bird	NN
1979	847	7	,	,	,
1979	847	8	usually	usually	RB
1979	847	9	about	about	IN
1979	847	10	5	5	CD
1979	847	11	weeks	week	NNS
1979	847	12	old	old	JJ
1979	847	13	,	,	,
1979	847	14	as	as	IN
1979	847	15	opposed	oppose	VBN
1979	847	16	to	to	IN
1979	847	17	a	a	DT
1979	847	18	broiler	broiler	NN
1979	847	19	,	,	,
1979	847	20	which	which	WDT
1979	847	21	is	be	VBZ
1979	847	22	7	7	CD
1979	847	23	weeks	week	NNS
1979	847	24	,	,	,
1979	847	25	or	or	CC
1979	847	26	a	a	DT
1979	847	27	roaster	roaster	NN
1979	847	28	,	,	,
1979	847	29	which	which	WDT
1979	847	30	is	be	VBZ
1979	847	31	12	12	CD
1979	847	32	weeks	week	NNS
1979	847	33	.	.	.
1979	848	1	Typically	typically	RB
1979	848	2	,	,	,
1979	848	3	they	-PRON-	PRP
1979	848	4	're	be	VBP
1979	848	5	tenderer	tenderer	NN
1979	848	6	and	and	CC
1979	848	7	slightly	slightly	RB
1979	848	8	lower	low	JJR
1979	848	9	in	in	IN
1979	848	10	fat	fat	NN
1979	848	11	than	than	IN
1979	848	12	older	old	JJR
1979	848	13	birds	bird	NNS
1979	848	14	.	.	.
1979	849	1	All	all	DT
1979	849	2	Cornish	cornish	JJ
1979	849	3	game	game	NN
1979	849	4	hens	hen	NNS
1979	849	5	are	be	VBP
1979	849	6	very	very	RB
1979	849	7	young	young	JJ
1979	849	8	chickens	chicken	NNS
1979	849	9	,	,	,
1979	849	10	but	but	CC
1979	849	11	the	the	DT
1979	849	12	Perdue	Perdue	NNP
1979	849	13	Cornish	cornish	JJ
1979	849	14	game	game	NN
1979	849	15	hens	hen	NNS
1979	849	16	have	have	VBP
1979	849	17	something	something	NN
1979	849	18	else	else	RB
1979	849	19	special	special	JJ
1979	849	20	about	about	IN
1979	849	21	them	-PRON-	PRP
1979	849	22	.	.	.
1979	850	1	Frank	Frank	NNP
1979	850	2	directed	direct	VBD
1979	850	3	the	the	DT
1979	850	4	Perdue	Perdue	NNP
1979	850	5	geneticists	geneticist	NNS
1979	850	6	to	to	TO
1979	850	7	breed	breed	VB
1979	850	8	the	the	DT
1979	850	9	broadest	broad	JJS
1979	850	10	breasted	breasted	JJ
1979	850	11	Cornish	cornish	JJ
1979	850	12	hens	hen	NNS
1979	850	13	in	in	IN
1979	850	14	the	the	DT
1979	850	15	industry	industry	NN
1979	850	16	.	.	.
1979	851	1	Like	like	IN
1979	851	2	the	the	DT
1979	851	3	Perdue	Perdue	NNP
1979	851	4	Roasters	Roasters	NNPS
1979	851	5	,	,	,
1979	851	6	the	the	DT
1979	851	7	Perdue	Perdue	NNP
1979	851	8	Cornish	Cornish	NNP
1979	851	9	have	have	VBP
1979	851	10	exceptionally	exceptionally	RB
1979	851	11	broad	broad	JJ
1979	851	12	breasts	breast	NNS
1979	851	13	.	.	.
1979	852	1	The	the	DT
1979	852	2	ratio	ratio	NN
1979	852	3	of	of	IN
1979	852	4	meat	meat	NN
1979	852	5	to	to	IN
1979	852	6	bone	bone	NN
1979	852	7	is	be	VBZ
1979	852	8	therefore	therefore	RB
1979	852	9	particularly	particularly	RB
1979	852	10	favorable	favorable	JJ
1979	852	11	.	.	.
1979	853	1	BUFFALO	BUFFALO	NNP
1979	853	2	-	-	HYPH
1979	853	3	STYLE	STYLE	NNP
1979	853	4	CORNISH	CORNISH	NNP
1979	853	5	PIECESServes	piecesserve	NNS
1979	853	6	2	2	CD
1979	853	7	You	-PRON-	PRP
1979	853	8	can	can	MD
1979	853	9	re	re	VB
1979	853	10	-	-	VB
1979	853	11	use	use	VB
1979	853	12	the	the	DT
1979	853	13	frying	fry	VBG
1979	853	14	oil	oil	NN
1979	853	15	called	call	VBN
1979	853	16	for	for	IN
1979	853	17	in	in	IN
1979	853	18	this	this	DT
1979	853	19	recipe	recipe	NN
1979	853	20	,	,	,
1979	853	21	or	or	CC
1979	853	22	any	any	DT
1979	853	23	deep	deep	JJ
1979	853	24	frying	frying	NN
1979	853	25	recipe	recipe	NN
1979	853	26	,	,	,
1979	853	27	for	for	IN
1979	853	28	that	that	DT
1979	853	29	matter	matter	NN
1979	853	30	.	.	.
1979	854	1	As	as	RB
1979	854	2	long	long	RB
1979	854	3	as	as	IN
1979	854	4	you	-PRON-	PRP
1979	854	5	never	never	RB
1979	854	6	heat	heat	VBP
1979	854	7	the	the	DT
1979	854	8	oil	oil	NN
1979	854	9	to	to	IN
1979	854	10	the	the	DT
1979	854	11	smoking	smoking	NN
1979	854	12	point	point	NN
1979	854	13	and	and	CC
1979	854	14	as	as	RB
1979	854	15	long	long	RB
1979	854	16	as	as	IN
1979	854	17	you	-PRON-	PRP
1979	854	18	strain	strain	VBP
1979	854	19	it	-PRON-	PRP
1979	854	20	through	through	IN
1979	854	21	cheese	cheese	NN
1979	854	22	cloth	cloth	NN
1979	854	23	to	to	TO
1979	854	24	remove	remove	VB
1979	854	25	any	any	DT
1979	854	26	particles	particle	NNS
1979	854	27	of	of	IN
1979	854	28	food	food	NN
1979	854	29	,	,	,
1979	854	30	you	-PRON-	PRP
1979	854	31	can	can	MD
1979	854	32	use	use	VB
1979	854	33	it	-PRON-	PRP
1979	854	34	over	over	RP
1979	854	35	and	and	CC
1979	854	36	over	over	RB
1979	854	37	again	again	RB
1979	854	38	.	.	.
1979	855	1	The	the	DT
1979	855	2	oil	oil	NN
1979	855	3	is	be	VBZ
1979	855	4	still	still	RB
1979	855	5	good	good	JJ
1979	855	6	as	as	RB
1979	855	7	long	long	RB
1979	855	8	as	as	IN
1979	855	9	it	-PRON-	PRP
1979	855	10	retains	retain	VBZ
1979	855	11	it	-PRON-	PRP
1979	855	12	's	be	VBZ
1979	855	13	golden	golden	JJ
1979	855	14	color	color	NN
1979	855	15	.	.	.
1979	856	1	When	when	WRB
1979	856	2	it	-PRON-	PRP
1979	856	3	has	have	VBZ
1979	856	4	turned	turn	VBN
1979	856	5	a	a	DT
1979	856	6	dark	dark	JJ
1979	856	7	brown	brown	NN
1979	856	8	,	,	,
1979	856	9	it	-PRON-	PRP
1979	856	10	's	be	VBZ
1979	856	11	time	time	NN
1979	856	12	to	to	TO
1979	856	13	replace	replace	VB
1979	856	14	it	-PRON-	PRP
1979	856	15	.	.	.
1979	857	1	If	if	IN
1979	857	2	you	-PRON-	PRP
1979	857	3	do	do	VBP
1979	857	4	n't	not	RB
1979	857	5	have	have	VB
1979	857	6	cheese	cheese	NN
1979	857	7	cloth	cloth	NN
1979	857	8	handy	handy	JJ
1979	857	9	for	for	IN
1979	857	10	straining	straining	NN
1979	857	11	,	,	,
1979	857	12	laundered	launder	VBD
1979	857	13	nylon	nylon	NN
1979	857	14	stockings	stocking	NNS
1979	857	15	make	make	VBP
1979	857	16	a	a	DT
1979	857	17	good	good	JJ
1979	857	18	substitute	substitute	NN
1979	857	19	.	.	.
1979	858	1	Creamy	Creamy	NNP
1979	858	2	Blue	blue	JJ
1979	858	3	Cheese	cheese	NN
1979	858	4	Dressing	dress	VBG
1979	858	5	1/2	1/2	CD
1979	858	6	cup	cup	NN
1979	858	7	mayonnaise	mayonnaise	NN
1979	858	8	1/4	1/4	CD
1979	858	9	cup	cup	NN
1979	858	10	sour	sour	JJ
1979	858	11	cream	cream	NN
1979	858	12	2	2	CD
1979	858	13	tablespoons	tablespoon	NNS
1979	858	14	crumbled	crumble	VBN
1979	858	15	blue	blue	JJ
1979	858	16	cheese	cheese	NN
1979	858	17	2	2	CD
1979	858	18	tablespoons	tablespoon	NNS
1979	858	19	minced	mince	VBN
1979	858	20	fresh	fresh	JJ
1979	858	21	parsley	parsley	NN
1979	858	22	1	1	CD
1979	858	23	tablespoon	tablespoon	NN
1979	858	24	fresh	fresh	JJ
1979	858	25	lemon	lemon	NN
1979	858	26	juice	juice	NN
1979	858	27	1	1	CD
1979	858	28	scallion	scallion	NN
1979	858	29	,	,	,
1979	858	30	thinly	thinly	RB
1979	858	31	sliced	slice	VBD
1979	858	32	1	1	CD
1979	858	33	small	small	JJ
1979	858	34	clove	clove	NNP
1979	858	35	garlic	garlic	NNP
1979	858	36	,	,	,
1979	858	37	minced	mince	VBD
1979	858	38	2	2	CD
1979	858	39	fresh	fresh	JJ
1979	858	40	Cornish	cornish	JJ
1979	858	41	game	game	NN
1979	858	42	hens	hen	VBZ
1979	858	43	salt	salt	NN
1979	858	44	and	and	CC
1979	858	45	ground	ground	NN
1979	858	46	pepper	pepper	NN
1979	858	47	to	to	TO
1979	858	48	taste	taste	VB
1979	858	49	oil	oil	NN
1979	858	50	for	for	IN
1979	858	51	deep	deep	JJ
1979	858	52	frying	frying	NN
1979	858	53	2	2	CD
1979	858	54	tablespoons	tablespoon	NNS
1979	858	55	butter	butter	NN
1979	858	56	or	or	CC
1979	858	57	margarine	margarine	NN
1979	858	58	,	,	,
1979	858	59	melted	melt	VBN
1979	858	60	2	2	CD
1979	858	61	tablespoons	tablespoon	NNS
1979	858	62	Tabasco	Tabasco	NNP
1979	858	63	In	in	IN
1979	858	64	a	a	DT
1979	858	65	small	small	JJ
1979	858	66	serving	serve	VBG
1979	858	67	bowl	bowl	NN
1979	858	68	prepare	prepare	VBP
1979	858	69	dressing	dress	VBG
1979	858	70	by	by	IN
1979	858	71	blending	blend	VBG
1979	858	72	mayonnaise	mayonnaise	NN
1979	858	73	and	and	CC
1979	858	74	sour	sour	JJ
1979	858	75	cream	cream	NN
1979	858	76	.	.	.
1979	859	1	Stir	stir	VB
1979	859	2	in	in	IN
1979	859	3	blue	blue	JJ
1979	859	4	cheese	cheese	NN
1979	859	5	,	,	,
1979	859	6	parsley	parsley	NN
1979	859	7	,	,	,
1979	859	8	lemon	lemon	NN
1979	859	9	juice	juice	NN
1979	859	10	,	,	,
1979	859	11	scallion	scallion	NN
1979	859	12	and	and	CC
1979	859	13	garlic	garlic	NN
1979	859	14	.	.	.
1979	860	1	Chill	chill	NN
1979	860	2	.	.	.
1979	861	1	Quarter	quarter	NN
1979	861	2	hens	hen	NNS
1979	861	3	and	and	CC
1979	861	4	remove	remove	VB
1979	861	5	backbones	backbone	NNS
1979	861	6	.	.	.
1979	862	1	Pat	pat	NN
1979	862	2	pieces	piece	NNS
1979	862	3	dry	dry	JJ
1979	862	4	with	with	IN
1979	862	5	paper	paper	NN
1979	862	6	towels	towel	NNS
1979	862	7	and	and	CC
1979	862	8	season	season	NN
1979	862	9	with	with	IN
1979	862	10	salt	salt	NN
1979	862	11	and	and	CC
1979	862	12	pepper	pepper	NN
1979	862	13	.	.	.
1979	863	1	Heat	heat	NN
1979	863	2	oil	oil	NN
1979	863	3	to	to	IN
1979	863	4	375oF	375oF	NNP
1979	863	5	or	or	CC
1979	863	6	until	until	IN
1979	863	7	a	a	DT
1979	863	8	small	small	JJ
1979	863	9	cube	cube	NN
1979	863	10	of	of	IN
1979	863	11	bread	bread	NN
1979	863	12	sizzles	sizzle	NNS
1979	863	13	when	when	WRB
1979	863	14	placed	place	VBN
1979	863	15	in	in	IN
1979	863	16	oil	oil	NN
1979	863	17	.	.	.
1979	864	1	Deep	deep	JJ
1979	864	2	-	-	HYPH
1979	864	3	fry	fry	NN
1979	864	4	hens	hen	VBZ
1979	864	5	10	10	CD
1979	864	6	minutes	minute	NNS
1979	864	7	,	,	,
1979	864	8	turning	turn	VBG
1979	864	9	once	once	RB
1979	864	10	.	.	.
1979	865	1	Drain	drain	VB
1979	865	2	well	well	RB
1979	865	3	.	.	.
1979	866	1	In	in	IN
1979	866	2	a	a	DT
1979	866	3	small	small	JJ
1979	866	4	bowl	bowl	NN
1979	866	5	blend	blend	NN
1979	866	6	melted	melt	VBN
1979	866	7	butter	butter	NN
1979	866	8	and	and	CC
1979	866	9	hot	hot	JJ
1979	866	10	sauce	sauce	NN
1979	866	11	;	;	:
1979	866	12	brush	brush	NN
1979	866	13	on	on	IN
1979	866	14	chicken	chicken	NN
1979	866	15	pieces	piece	NNS
1979	866	16	.	.	.
1979	867	1	Serve	serve	VB
1979	867	2	warm	warm	JJ
1979	867	3	with	with	IN
1979	867	4	Creamy	Creamy	NNP
1979	867	5	Blue	Blue	NNP
1979	867	6	Cheese	Cheese	NNP
1979	867	7	Dressing	Dressing	NNP
1979	867	8	.	.	.
1979	868	1	CORNISH	CORNISH	NNP
1979	868	2	SAUTE	SAUTE	NNS
1979	868	3	WITH	with	IN
1979	868	4	SUMMER	summer	NN
1979	868	5	SQUASHServes	squashserve	VBZ
1979	868	6	2	2	CD
1979	868	7	To	to	TO
1979	868	8	keep	keep	VB
1979	868	9	the	the	DT
1979	868	10	olive	olive	NN
1979	868	11	oil	oil	NN
1979	868	12	called	call	VBN
1979	868	13	for	for	IN
1979	868	14	in	in	IN
1979	868	15	this	this	DT
1979	868	16	recipe	recipe	NN
1979	868	17	in	in	IN
1979	868	18	its	-PRON-	PRP$
1979	868	19	best	good	JJS
1979	868	20	condition	condition	NN
1979	868	21	,	,	,
1979	868	22	store	store	VB
1979	868	23	it	-PRON-	PRP
1979	868	24	in	in	IN
1979	868	25	an	an	DT
1979	868	26	airtight	airtight	JJ
1979	868	27	container	container	NN
1979	868	28	in	in	IN
1979	868	29	a	a	DT
1979	868	30	cool	cool	JJ
1979	868	31	cupboard	cupboard	NN
1979	868	32	away	away	RB
1979	868	33	from	from	IN
1979	868	34	the	the	DT
1979	868	35	light	light	NN
1979	868	36	.	.	.
1979	869	1	It	-PRON-	PRP
1979	869	2	's	be	VBZ
1979	869	3	not	not	RB
1979	869	4	necessary	necessary	JJ
1979	869	5	to	to	TO
1979	869	6	refrigerate	refrigerate	VB
1979	869	7	it	-PRON-	PRP
1979	869	8	,	,	,
1979	869	9	and	and	CC
1979	869	10	besides	besides	IN
1979	869	11	cold	cold	JJ
1979	869	12	temperatures	temperature	NNS
1979	869	13	will	will	MD
1979	869	14	make	make	VB
1979	869	15	it	-PRON-	PRP
1979	869	16	cloudy	cloudy	JJ
1979	869	17	and	and	CC
1979	869	18	difficult	difficult	JJ
1979	869	19	to	to	TO
1979	869	20	pour	pour	VB
1979	869	21	.	.	.
1979	870	1	2	2	CD
1979	870	2	fresh	fresh	JJ
1979	870	3	Cornish	cornish	JJ
1979	870	4	game	game	NN
1979	870	5	hens	hen	VBZ
1979	870	6	salt	salt	NN
1979	870	7	and	and	CC
1979	870	8	ground	ground	NN
1979	870	9	pepper	pepper	NN
1979	870	10	to	to	IN
1979	870	11	taste	taste	NN
1979	870	12	2	2	CD
1979	870	13	tablespoons	tablespoon	NNS
1979	870	14	olive	olive	NN
1979	870	15	oil	oil	NN
1979	870	16	1	1	CD
1979	870	17	medium	medium	NN
1979	870	18	onion	onion	NN
1979	870	19	,	,	,
1979	870	20	sliced	slice	VBD
1979	870	21	1	1	CD
1979	870	22	clove	clove	NNP
1979	870	23	garlic	garlic	NNP
1979	870	24	,	,	,
1979	870	25	minced	mince	VBD
1979	870	26	1	1	CD
1979	870	27	medium	medium	NN
1979	870	28	zucchini	zucchini	NNS
1979	870	29	,	,	,
1979	870	30	sliced	slice	VBD
1979	870	31	1	1	CD
1979	870	32	medium	medium	JJ
1979	870	33	yellow	yellow	JJ
1979	870	34	squash	squash	NN
1979	870	35	,	,	,
1979	870	36	sliced	slice	VBD
1979	870	37	1/2	1/2	CD
1979	870	38	cup	cup	NN
1979	870	39	chicken	chicken	NN
1979	870	40	broth	broth	NN
1979	870	41	2	2	CD
1979	870	42	tablespoons	tablespoon	NNS
1979	870	43	minced	mince	VBD
1979	870	44	fresh	fresh	JJ
1979	870	45	parsley	parsley	NN
1979	870	46	1	1	CD
1979	870	47	tablespoon	tablespoon	NN
1979	870	48	fresh	fresh	JJ
1979	870	49	lemon	lemon	NN
1979	870	50	juice	juice	NN
1979	870	51	Halve	Halve	NNP
1979	870	52	hens	hen	VBZ
1979	870	53	and	and	CC
1979	870	54	remove	remove	VB
1979	870	55	backbones	backbone	NNS
1979	870	56	.	.	.
1979	871	1	Season	season	NN
1979	871	2	with	with	IN
1979	871	3	salt	salt	NN
1979	871	4	and	and	CC
1979	871	5	pepper	pepper	NN
1979	871	6	.	.	.
1979	872	1	In	in	IN
1979	872	2	a	a	DT
1979	872	3	large	large	JJ
1979	872	4	skillet	skillet	NN
1979	872	5	,	,	,
1979	872	6	over	over	IN
1979	872	7	medium	medium	NN
1979	872	8	-	-	HYPH
1979	872	9	high	high	JJ
1979	872	10	heat	heat	NN
1979	872	11	,	,	,
1979	872	12	heat	heat	NN
1979	872	13	oil	oil	NN
1979	872	14	.	.	.
1979	873	1	Add	add	VB
1979	873	2	hen	hen	NN
1979	873	3	halves	half	NNS
1979	873	4	and	and	CC
1979	873	5	brown	brown	VB
1979	873	6	on	on	IN
1979	873	7	all	all	DT
1979	873	8	sides	side	NNS
1979	873	9	,	,	,
1979	873	10	10	10	CD
1979	873	11	to	to	TO
1979	873	12	12	12	CD
1979	873	13	minutes	minute	NNS
1979	873	14	.	.	.
1979	874	1	Add	add	VB
1979	874	2	onion	onion	NN
1979	874	3	and	and	CC
1979	874	4	garlic	garlic	NN
1979	874	5	;	;	:
1979	874	6	saute	saute	NNP
1979	874	7	3	3	CD
1979	874	8	to	to	IN
1979	874	9	4	4	CD
1979	874	10	minutes	minute	NNS
1979	874	11	.	.	.
1979	875	1	Add	add	VB
1979	875	2	squash	squash	NN
1979	875	3	,	,	,
1979	875	4	broth	broth	NN
1979	875	5	,	,	,
1979	875	6	parsley	parsley	NNP
1979	875	7	and	and	CC
1979	875	8	lemon	lemon	NNP
1979	875	9	juice	juice	NN
1979	875	10	.	.	.
1979	876	1	Cover	cover	NN
1979	876	2	,	,	,
1979	876	3	reduce	reduce	VB
1979	876	4	heat	heat	NN
1979	876	5	to	to	IN
1979	876	6	medium	medium	NN
1979	876	7	-	-	HYPH
1979	876	8	low	low	NN
1979	876	9	,	,	,
1979	876	10	and	and	CC
1979	876	11	cook	cook	VB
1979	876	12	15	15	CD
1979	876	13	to	to	TO
1979	876	14	20	20	CD
1979	876	15	minutes	minute	NNS
1979	876	16	or	or	CC
1979	876	17	until	until	IN
1979	876	18	hens	hen	NNS
1979	876	19	are	be	VBP
1979	876	20	cooked	cook	VBN
1979	876	21	through	through	RB
1979	876	22	.	.	.
1979	877	1	GRECIAN	GRECIAN	NNP
1979	877	2	HEN	HEN	NNP
1979	877	3	SAUTEServes	sauteserve	VBZ
1979	877	4	2	2	CD
1979	877	5	Do	do	VBP
1979	877	6	you	-PRON-	PRP
1979	877	7	know	know	VB
1979	877	8	the	the	DT
1979	877	9	easiest	easy	JJS
1979	877	10	way	way	NN
1979	877	11	to	to	TO
1979	877	12	peel	peel	VB
1979	877	13	the	the	DT
1979	877	14	fresh	fresh	JJ
1979	877	15	tomatoes	tomato	NNS
1979	877	16	called	call	VBD
1979	877	17	for	for	IN
1979	877	18	in	in	IN
1979	877	19	this	this	DT
1979	877	20	recipe	recipe	NN
1979	877	21	?	?	.
1979	878	1	Place	place	VB
1979	878	2	the	the	DT
1979	878	3	tomatoes	tomato	NNS
1979	878	4	in	in	IN
1979	878	5	boiling	boil	VBG
1979	878	6	water	water	NN
1979	878	7	for	for	IN
1979	878	8	about	about	RB
1979	878	9	20	20	CD
1979	878	10	-	-	SYM
1979	878	11	40	40	CD
1979	878	12	seconds	second	NNS
1979	878	13	and	and	CC
1979	878	14	you	-PRON-	PRP
1979	878	15	'll	will	MD
1979	878	16	find	find	VB
1979	878	17	that	that	IN
1979	878	18	the	the	DT
1979	878	19	skin	skin	NN
1979	878	20	slips	slip	VBZ
1979	878	21	off	off	RB
1979	878	22	quite	quite	RB
1979	878	23	easily	easily	RB
1979	878	24	.	.	.
1979	879	1	The	the	DT
1979	879	2	riper	riper	NN
1979	879	3	the	the	DT
1979	879	4	tomato	tomato	NN
1979	879	5	,	,	,
1979	879	6	the	the	DT
1979	879	7	quicker	quick	JJR
1979	879	8	the	the	DT
1979	879	9	skin	skin	NN
1979	879	10	loosens	loosen	VBZ
1979	879	11	in	in	IN
1979	879	12	boiling	boiling	NN
1979	879	13	water	water	NN
1979	879	14	.	.	.
1979	880	1	2	2	CD
1979	880	2	fresh	fresh	JJ
1979	880	3	Cornish	cornish	JJ
1979	880	4	game	game	NN
1979	880	5	hens	hen	VBZ
1979	880	6	2	2	CD
1979	880	7	tablespoons	tablespoon	NNS
1979	880	8	olive	olive	NN
1979	880	9	oil	oil	NN
1979	880	10	1	1	CD
1979	880	11	clove	clove	NNP
1979	880	12	garlic	garlic	NNP
1979	880	13	,	,	,
1979	880	14	minced	mince	VBD
1979	880	15	1	1	CD
1979	880	16	bay	bay	NNP
1979	880	17	leaf	leaf	NN
1979	880	18	1	1	CD
1979	880	19	and	and	CC
1979	880	20	1/2	1/2	CD
1979	880	21	teaspoon	teaspoon	NN
1979	880	22	minced	mince	VBN
1979	880	23	,	,	,
1979	880	24	fresh	fresh	JJ
1979	880	25	oregano	oregano	NN
1979	880	26	or	or	CC
1979	880	27	1/2	1/2	CD
1979	880	28	teaspoon	teaspoon	NN
1979	880	29	dried	dry	VBN
1979	880	30	salt	salt	NN
1979	880	31	and	and	CC
1979	880	32	ground	ground	NN
1979	880	33	pepper	pepper	NN
1979	880	34	to	to	TO
1979	880	35	taste	taste	NN
1979	880	36	1/2	1/2	CD
1979	880	37	cup	cup	NN
1979	880	38	white	white	JJ
1979	880	39	wine	wine	NN
1979	880	40	2	2	CD
1979	880	41	ripe	ripe	NN
1979	880	42	tomatoes	tomato	NNS
1979	880	43	,	,	,
1979	880	44	peeled	peel	VBN
1979	880	45	and	and	CC
1979	880	46	quartered	quarter	VBN
1979	880	47	1/4	1/4	CD
1979	880	48	pound	pound	NN
1979	880	49	feta	feta	NN
1979	880	50	cheese	cheese	NN
1979	880	51	,	,	,
1979	880	52	cut	cut	VBN
1979	880	53	into	into	IN
1979	880	54	1/2	1/2	CD
1979	880	55	"	"	``
1979	880	56	cubes	cube	NNS
1979	880	57	2	2	CD
1979	880	58	tablespoons	tablespoon	NNS
1979	880	59	ripe	ripe	JJ
1979	880	60	olives	olive	NNS
1979	880	61	,	,	,
1979	880	62	sliced	slice	VBD
1979	880	63	Cut	Cut	NNP
1979	880	64	hens	hen	VBZ
1979	880	65	into	into	IN
1979	880	66	quarters	quarter	NNS
1979	880	67	and	and	CC
1979	880	68	remove	remove	VB
1979	880	69	backbones	backbone	NNS
1979	880	70	.	.	.
1979	881	1	In	in	IN
1979	881	2	a	a	DT
1979	881	3	large	large	JJ
1979	881	4	skillet	skillet	NN
1979	881	5	over	over	IN
1979	881	6	medium	medium	NN
1979	881	7	-	-	HYPH
1979	881	8	high	high	JJ
1979	881	9	heat	heat	NN
1979	881	10	,	,	,
1979	881	11	heat	heat	NN
1979	881	12	oil	oil	NN
1979	881	13	.	.	.
1979	882	1	Add	add	VB
1979	882	2	chicken	chicken	NN
1979	882	3	and	and	CC
1979	882	4	brown	brown	NN
1979	882	5	5	5	CD
1979	882	6	to	to	TO
1979	882	7	6	6	CD
1979	882	8	minutes	minute	NNS
1979	882	9	per	per	IN
1979	882	10	side	side	NN
1979	882	11	.	.	.
1979	883	1	Add	add	VB
1979	883	2	garlic	garlic	NN
1979	883	3	,	,	,
1979	883	4	bay	bay	NN
1979	883	5	leaf	leaf	NN
1979	883	6	,	,	,
1979	883	7	oregano	oregano	NN
1979	883	8	,	,	,
1979	883	9	salt	salt	NN
1979	883	10	,	,	,
1979	883	11	pepper	pepper	NN
1979	883	12	and	and	CC
1979	883	13	wine	wine	NN
1979	883	14	.	.	.
1979	884	1	Cover	cover	NN
1979	884	2	and	and	CC
1979	884	3	simmer	simmer	NN
1979	884	4	over	over	IN
1979	884	5	medium	medium	JJ
1979	884	6	-	-	HYPH
1979	884	7	low	low	JJ
1979	884	8	heat	heat	NN
1979	884	9	for	for	IN
1979	884	10	15	15	CD
1979	884	11	minutes	minute	NNS
1979	884	12	.	.	.
1979	885	1	Add	add	VB
1979	885	2	tomatoes	tomato	NNS
1979	885	3	and	and	CC
1979	885	4	cook	cook	VB
1979	885	5	10	10	CD
1979	885	6	minutes	minute	NNS
1979	885	7	.	.	.
1979	886	1	Stir	stir	VB
1979	886	2	in	in	IN
1979	886	3	cheese	cheese	NN
1979	886	4	and	and	CC
1979	886	5	olives	olive	NNS
1979	886	6	.	.	.
1979	887	1	Cook	Cook	NNP
1979	887	2	5	5	CD
1979	887	3	minutes	minute	NNS
1979	887	4	longer	long	RBR
1979	887	5	or	or	CC
1979	887	6	until	until	IN
1979	887	7	hens	hen	NNS
1979	887	8	are	be	VBP
1979	887	9	cooked	cook	VBN
1979	887	10	through	through	RB
1979	887	11	.	.	.
1979	888	1	Remove	remove	VB
1979	888	2	bay	bay	NN
1979	888	3	leaf	leaf	NN
1979	888	4	before	before	IN
1979	888	5	serving	serve	VBG
1979	888	6	.	.	.
1979	889	1	HENS	HENS	NNP
1979	889	2	NORMANDY	NORMANDY	NNP
1979	889	3	WITH	with	IN
1979	889	4	APPLESServes	applesserve	NNS
1979	889	5	2	2	CD
1979	889	6	If	if	IN
1979	889	7	you	-PRON-	PRP
1979	889	8	're	be	VBP
1979	889	9	not	not	RB
1979	889	10	using	use	VBG
1979	889	11	the	the	DT
1979	889	12	apples	apple	NNS
1979	889	13	in	in	IN
1979	889	14	this	this	DT
1979	889	15	recipe	recipe	NN
1979	889	16	the	the	DT
1979	889	17	day	day	NN
1979	889	18	you	-PRON-	PRP
1979	889	19	buy	buy	VBP
1979	889	20	them	-PRON-	PRP
1979	889	21	,	,	,
1979	889	22	store	store	VB
1979	889	23	them	-PRON-	PRP
1979	889	24	in	in	IN
1979	889	25	the	the	DT
1979	889	26	refrigerator	refrigerator	NN
1979	889	27	.	.	.
1979	890	1	Apples	apple	NNS
1979	890	2	age	age	NN
1979	890	3	five	five	CD
1979	890	4	times	time	NNS
1979	890	5	faster	fast	RBR
1979	890	6	at	at	IN
1979	890	7	room	room	NN
1979	890	8	temperature	temperature	NN
1979	890	9	than	than	IN
1979	890	10	they	-PRON-	PRP
1979	890	11	do	do	VBP
1979	890	12	in	in	IN
1979	890	13	the	the	DT
1979	890	14	refrigerator	refrigerator	NN
1979	890	15	so	so	IN
1979	890	16	they	-PRON-	PRP
1979	890	17	'll	will	MD
1979	890	18	keep	keep	VB
1979	890	19	fresher	fresh	JJR
1979	890	20	longer	long	JJR
1979	890	21	if	if	IN
1979	890	22	you	-PRON-	PRP
1979	890	23	store	store	VBP
1979	890	24	them	-PRON-	PRP
1979	890	25	in	in	IN
1979	890	26	the	the	DT
1979	890	27	refrigerator	refrigerator	NN
1979	890	28	instead	instead	RB
1979	890	29	of	of	IN
1979	890	30	in	in	IN
1979	890	31	a	a	DT
1979	890	32	fruit	fruit	NN
1979	890	33	bowl	bowl	NN
1979	890	34	.	.	.
1979	891	1	2	2	CD
1979	891	2	fresh	fresh	JJ
1979	891	3	Cornish	cornish	JJ
1979	891	4	game	game	NN
1979	891	5	hens	hen	VBZ
1979	891	6	salt	salt	NN
1979	891	7	and	and	CC
1979	891	8	ground	ground	NN
1979	891	9	pepper	pepper	NN
1979	891	10	to	to	TO
1979	891	11	taste	taste	NN
1979	891	12	1	1	CD
1979	891	13	tablespoon	tablespoon	NN
1979	891	14	minced	mince	VBN
1979	891	15	,	,	,
1979	891	16	fresh	fresh	JJ
1979	891	17	sage	sage	NN
1979	891	18	or	or	CC
1979	891	19	1	1	CD
1979	891	20	teaspoon	teaspoon	NN
1979	891	21	dried	dry	VBD
1979	891	22	3	3	CD
1979	891	23	tablespoons	tablespoon	NNS
1979	891	24	butter	butter	NN
1979	891	25	or	or	CC
1979	891	26	margarine	margarine	NN
1979	891	27	,	,	,
1979	891	28	melted	melt	VBD
1979	891	29	2/3	2/3	CD
1979	891	30	cup	cup	NN
1979	891	31	apple	apple	NN
1979	891	32	juice	juice	NN
1979	891	33	2	2	CD
1979	891	34	Golden	Golden	NNP
1979	891	35	Delicious	Delicious	NNP
1979	891	36	apples	apple	NNS
1979	891	37	,	,	,
1979	891	38	peeled	peel	VBD
1979	891	39	1/3	1/3	CD
1979	891	40	cup	cup	NN
1979	891	41	chicken	chicken	NN
1979	891	42	broth	broth	NN
1979	891	43	or	or	CC
1979	891	44	white	white	JJ
1979	891	45	wine	wine	NN
1979	891	46	1/2	1/2	CD
1979	891	47	cup	cup	NN
1979	891	48	heavy	heavy	JJ
1979	891	49	cream	cream	NN
1979	891	50	1	1	CD
1979	891	51	tablespoon	tablespoon	NN
1979	891	52	minced	mince	VBN
1979	891	53	fresh	fresh	JJ
1979	891	54	parsley	parsley	NN
1979	891	55	Season	Season	NNP
1979	891	56	hens	hen	NNS
1979	891	57	inside	inside	RB
1979	891	58	and	and	CC
1979	891	59	out	out	RB
1979	891	60	with	with	IN
1979	891	61	salt	salt	NN
1979	891	62	and	and	CC
1979	891	63	pepper	pepper	NN
1979	891	64	.	.	.
1979	892	1	Put	put	VB
1979	892	2	1/2	1/2	CD
1979	892	3	of	of	IN
1979	892	4	sage	sage	NN
1979	892	5	in	in	IN
1979	892	6	each	each	DT
1979	892	7	cavity	cavity	NN
1979	892	8	.	.	.
1979	893	1	Tie	tie	NN
1979	893	2	legs	leg	NNS
1979	893	3	together	together	RB
1979	893	4	and	and	CC
1979	893	5	fold	fold	VB
1979	893	6	wings	wing	NNS
1979	893	7	back	back	RP
1979	893	8	.	.	.
1979	894	1	Place	place	NN
1979	894	2	hens	hen	NNS
1979	894	3	in	in	IN
1979	894	4	a	a	DT
1979	894	5	flame	flame	NN
1979	894	6	proof	proof	NN
1979	894	7	baking	baking	NN
1979	894	8	pan	pan	NNP
1979	894	9	just	just	RB
1979	894	10	large	large	JJ
1979	894	11	enough	enough	RB
1979	894	12	to	to	TO
1979	894	13	hold	hold	VB
1979	894	14	them	-PRON-	PRP
1979	894	15	comfortably	comfortably	RB
1979	894	16	.	.	.
1979	895	1	Brush	brush	NN
1979	895	2	with	with	IN
1979	895	3	melted	melted	JJ
1979	895	4	butter	butter	NN
1979	895	5	.	.	.
1979	896	1	Add	add	VB
1979	896	2	apple	apple	NN
1979	896	3	juice	juice	NN
1979	896	4	to	to	IN
1979	896	5	baking	baking	NNP
1979	896	6	pan	pan	NNP
1979	896	7	.	.	.
1979	897	1	Bake	bake	VB
1979	897	2	at	at	IN
1979	897	3	350oF	350oF	NNP
1979	897	4	30	30	CD
1979	897	5	minutes	minute	NNS
1979	897	6	,	,	,
1979	897	7	basting	baste	VBG
1979	897	8	several	several	JJ
1979	897	9	times	time	NNS
1979	897	10	.	.	.
1979	898	1	Core	core	NN
1979	898	2	and	and	CC
1979	898	3	quarter	quarter	NN
1979	898	4	apples	apple	NNS
1979	898	5	;	;	:
1979	898	6	add	add	VB
1979	898	7	to	to	IN
1979	898	8	pan	pan	NNP
1979	898	9	and	and	CC
1979	898	10	baste	baste	NNP
1979	898	11	.	.	.
1979	899	1	Bake	bake	VB
1979	899	2	30	30	CD
1979	899	3	minutes	minute	NNS
1979	899	4	,	,	,
1979	899	5	until	until	IN
1979	899	6	hens	hen	NNS
1979	899	7	and	and	CC
1979	899	8	apples	apple	NNS
1979	899	9	are	be	VBP
1979	899	10	tender	tender	JJ
1979	899	11	,	,	,
1979	899	12	basting	baste	VBG
1979	899	13	several	several	JJ
1979	899	14	times	time	NNS
1979	899	15	.	.	.
1979	900	1	Remove	remove	VB
1979	900	2	hens	hen	NNS
1979	900	3	and	and	CC
1979	900	4	apples	apple	NNS
1979	900	5	to	to	IN
1979	900	6	serving	serve	VBG
1979	900	7	platter	platter	NN
1979	900	8	;	;	:
1979	900	9	keep	keep	VB
1979	900	10	warm	warm	JJ
1979	900	11	.	.	.
1979	901	1	On	on	IN
1979	901	2	top	top	NN
1979	901	3	of	of	IN
1979	901	4	stove	stove	NN
1979	901	5	,	,	,
1979	901	6	bring	bring	VBP
1979	901	7	pan	pan	NN
1979	901	8	drippings	dripping	NNS
1979	901	9	to	to	IN
1979	901	10	a	a	DT
1979	901	11	boil	boil	NN
1979	901	12	;	;	:
1979	901	13	add	add	VB
1979	901	14	broth	broth	NN
1979	901	15	or	or	CC
1979	901	16	wine	wine	NN
1979	901	17	and	and	CC
1979	901	18	cook	cook	NN
1979	901	19	until	until	IN
1979	901	20	reduced	reduce	VBN
1979	901	21	by	by	IN
1979	901	22	half	half	NN
1979	901	23	.	.	.
1979	902	1	Stir	stir	VB
1979	902	2	in	in	IN
1979	902	3	cream	cream	NN
1979	902	4	;	;	:
1979	902	5	cook	cook	VB
1979	902	6	2	2	CD
1979	902	7	to	to	TO
1979	902	8	3	3	CD
1979	902	9	minutes	minute	NNS
1979	902	10	until	until	IN
1979	902	11	slightly	slightly	RB
1979	902	12	thickened	thicken	VBN
1979	902	13	.	.	.
1979	903	1	Pour	pour	VB
1979	903	2	sauce	sauce	NN
1979	903	3	over	over	IN
1979	903	4	hens	hen	NNS
1979	903	5	and	and	CC
1979	903	6	apples	apple	NNS
1979	903	7	.	.	.
1979	904	1	Sprinkle	sprinkle	VB
1979	904	2	with	with	IN
1979	904	3	parsley	parsley	NN
1979	904	4	and	and	CC
1979	904	5	serve	serve	VB
1979	904	6	.	.	.
1979	905	1	WINE	WINE	NNP
1979	905	2	-	-	HYPH
1979	905	3	COUNTRY	country	NN
1979	905	4	CORNISHServes	cornishserve	NNS
1979	905	5	4	4	CD
1979	905	6	When	when	WRB
1979	905	7	you	-PRON-	PRP
1979	905	8	buy	buy	VBP
1979	905	9	(	(	-LRB-
1979	905	10	or	or	CC
1979	905	11	pick	pick	VB
1979	905	12	)	)	-RRB-
1979	905	13	the	the	DT
1979	905	14	tomatoes	tomato	NNS
1979	905	15	called	call	VBD
1979	905	16	for	for	IN
1979	905	17	in	in	IN
1979	905	18	this	this	DT
1979	905	19	recipe	recipe	NN
1979	905	20	,	,	,
1979	905	21	store	store	VB
1979	905	22	them	-PRON-	PRP
1979	905	23	at	at	IN
1979	905	24	room	room	NN
1979	905	25	temperature	temperature	NN
1979	905	26	rather	rather	RB
1979	905	27	than	than	IN
1979	905	28	in	in	IN
1979	905	29	the	the	DT
1979	905	30	refrigerator	refrigerator	NN
1979	905	31	.	.	.
1979	906	1	The	the	DT
1979	906	2	tomato	tomato	NN
1979	906	3	farmers	farmer	NNS
1979	906	4	say	say	VBP
1979	906	5	that	that	IN
1979	906	6	refrigerator	refrigerator	NN
1979	906	7	temperatures	temperature	NNS
1979	906	8	destroy	destroy	VBP
1979	906	9	a	a	DT
1979	906	10	tomato	tomato	NN
1979	906	11	's	's	POS
1979	906	12	flavor	flavor	NN
1979	906	13	and	and	CC
1979	906	14	texture	texture	NN
1979	906	15	.	.	.
1979	907	1	Try	try	VB
1979	907	2	to	to	TO
1979	907	3	use	use	VB
1979	907	4	tomatoes	tomato	NNS
1979	907	5	soon	soon	RB
1979	907	6	after	after	IN
1979	907	7	you	-PRON-	PRP
1979	907	8	buy	buy	VBP
1979	907	9	them	-PRON-	PRP
1979	907	10	while	while	IN
1979	907	11	they	-PRON-	PRP
1979	907	12	're	be	VBP
1979	907	13	still	still	RB
1979	907	14	at	at	IN
1979	907	15	their	-PRON-	PRP$
1979	907	16	best	good	JJS
1979	907	17	.	.	.
1979	908	1	4	4	CD
1979	908	2	fresh	fresh	JJ
1979	908	3	Cornish	cornish	JJ
1979	908	4	game	game	NN
1979	908	5	hens	hen	VBZ
1979	908	6	salt	salt	NN
1979	908	7	and	and	CC
1979	908	8	ground	ground	NN
1979	908	9	pepper	pepper	NN
1979	908	10	to	to	TO
1979	908	11	taste	taste	NN
1979	908	12	3	3	CD
1979	908	13	tablespoons	tablespoon	NNS
1979	908	14	olive	olive	NN
1979	908	15	oil	oil	NN
1979	908	16	1	1	CD
1979	908	17	large	large	JJ
1979	908	18	onion	onion	NN
1979	908	19	,	,	,
1979	908	20	thinly	thinly	RB
1979	908	21	sliced	slice	VBD
1979	908	22	2	2	CD
1979	908	23	cloves	clove	NNS
1979	908	24	garlic	garlic	NN
1979	908	25	,	,	,
1979	908	26	minced	mince	VBD
1979	908	27	1	1	CD
1979	908	28	tablespoon	tablespoon	NN
1979	908	29	flour	flour	NN
1979	908	30	1/2	1/2	CD
1979	908	31	cup	cup	NN
1979	908	32	dry	dry	JJ
1979	908	33	white	white	JJ
1979	908	34	wine	wine	NN
1979	908	35	or	or	CC
1979	908	36	vermouth	vermouth	NNP
1979	908	37	1/2	1/2	CD
1979	908	38	cup	cup	NN
1979	908	39	chicken	chicken	NNP
1979	908	40	broth	broth	NN
1979	908	41	2	2	CD
1979	908	42	tomatoes	tomato	NNS
1979	908	43	,	,	,
1979	908	44	peeled	peel	VBN
1979	908	45	and	and	CC
1979	908	46	chopped	chop	VBN
1979	908	47	2	2	CD
1979	908	48	tablespoons	tablespoon	NNS
1979	908	49	tomato	tomato	FW
1979	908	50	paste	paste	NN
1979	908	51	1	1	CD
1979	908	52	1/2	1/2	CD
1979	908	53	teaspoons	teaspoon	NNS
1979	908	54	minced	mince	VBN
1979	908	55	,	,	,
1979	908	56	fresh	fresh	JJ
1979	908	57	oregano	oregano	NN
1979	908	58	or	or	CC
1979	908	59	1/2	1/2	CD
1979	908	60	teaspoon	teaspoon	NN
1979	908	61	dried	dry	VBD
1979	908	62	Season	season	NN
1979	908	63	hens	hen	NNS
1979	908	64	inside	inside	RB
1979	908	65	and	and	CC
1979	908	66	out	out	RB
1979	908	67	with	with	IN
1979	908	68	salt	salt	NN
1979	908	69	and	and	CC
1979	908	70	pepper	pepper	NN
1979	908	71	.	.	.
1979	909	1	Fold	fold	VB
1979	909	2	wings	wing	NNS
1979	909	3	back	back	RP
1979	909	4	and	and	CC
1979	909	5	tie	tie	VB
1979	909	6	legs	leg	NNS
1979	909	7	together	together	RB
1979	909	8	.	.	.
1979	910	1	In	in	IN
1979	910	2	a	a	DT
1979	910	3	Dutch	dutch	JJ
1979	910	4	oven	oven	NN
1979	910	5	large	large	JJ
1979	910	6	enough	enough	RB
1979	910	7	to	to	TO
1979	910	8	hold	hold	VB
1979	910	9	all	all	DT
1979	910	10	4	4	CD
1979	910	11	Cornish	Cornish	NNP
1979	910	12	,	,	,
1979	910	13	over	over	IN
1979	910	14	medium	medium	NN
1979	910	15	-	-	HYPH
1979	910	16	high	high	JJ
1979	910	17	heat	heat	NN
1979	910	18	,	,	,
1979	910	19	heat	heat	NN
1979	910	20	oil	oil	NN
1979	910	21	.	.	.
1979	911	1	Brown	brown	JJ
1979	911	2	hens	hen	NNS
1979	911	3	on	on	IN
1979	911	4	breast	breast	NN
1979	911	5	side	side	NN
1979	911	6	.	.	.
1979	912	1	If	if	IN
1979	912	2	you	-PRON-	PRP
1979	912	3	do	do	VBP
1979	912	4	n't	not	RB
1979	912	5	have	have	VB
1979	912	6	a	a	DT
1979	912	7	pan	pan	NN
1979	912	8	big	big	JJ
1979	912	9	enough	enough	RB
1979	912	10	to	to	TO
1979	912	11	do	do	VB
1979	912	12	four	four	CD
1979	912	13	at	at	IN
1979	912	14	a	a	DT
1979	912	15	time	time	NN
1979	912	16	,	,	,
1979	912	17	brown	brown	VB
1979	912	18	one	one	CD
1979	912	19	or	or	CC
1979	912	20	two	two	CD
1979	912	21	at	at	IN
1979	912	22	a	a	DT
1979	912	23	time	time	NN
1979	912	24	.	.	.
1979	913	1	Remove	remove	VB
1979	913	2	hens	hen	NNS
1979	913	3	and	and	CC
1979	913	4	reserve	reserve	NN
1979	913	5	.	.	.
1979	914	1	Add	add	VB
1979	914	2	onion	onion	NN
1979	914	3	and	and	CC
1979	914	4	garlic	garlic	NN
1979	914	5	and	and	CC
1979	914	6	saute	saute	VB
1979	914	7	for	for	IN
1979	914	8	5	5	CD
1979	914	9	minutes	minute	NNS
1979	914	10	.	.	.
1979	915	1	Stir	stir	VB
1979	915	2	in	in	IN
1979	915	3	flour	flour	NN
1979	915	4	.	.	.
1979	916	1	Add	add	VB
1979	916	2	remaining	remain	VBG
1979	916	3	ingredients	ingredient	NNS
1979	916	4	and	and	CC
1979	916	5	season	season	NN
1979	916	6	to	to	TO
1979	916	7	taste	taste	VB
1979	916	8	with	with	IN
1979	916	9	salt	salt	NN
1979	916	10	and	and	CC
1979	916	11	pepper	pepper	NN
1979	916	12	.	.	.
1979	917	1	Stir	stir	VB
1979	917	2	.	.	.
1979	918	1	Return	return	NN
1979	918	2	hens	hen	VBZ
1979	918	3	to	to	IN
1979	918	4	Dutch	dutch	JJ
1979	918	5	oven	oven	JJ
1979	918	6	breast	breast	NN
1979	918	7	side	side	NN
1979	918	8	up	up	RB
1979	918	9	,	,	,
1979	918	10	and	and	CC
1979	918	11	bring	bring	VB
1979	918	12	liquid	liquid	NN
1979	918	13	to	to	IN
1979	918	14	a	a	DT
1979	918	15	boil	boil	NN
1979	918	16	.	.	.
1979	919	1	Reduce	reduce	VB
1979	919	2	heat	heat	NN
1979	919	3	to	to	IN
1979	919	4	medium	medium	NN
1979	919	5	-	-	HYPH
1979	919	6	low	low	JJ
1979	919	7	,	,	,
1979	919	8	cover	cover	NN
1979	919	9	and	and	CC
1979	919	10	simmer	simmer	NN
1979	919	11	for	for	IN
1979	919	12	45	45	CD
1979	919	13	minutes	minute	NNS
1979	919	14	.	.	.
1979	920	1	Cornish	Cornish	NNP
1979	920	2	are	be	VBP
1979	920	3	done	do	VBN
1979	920	4	when	when	WRB
1979	920	5	juices	juice	NNS
1979	920	6	run	run	VBP
1979	920	7	clear	clear	JJ
1979	920	8	with	with	IN
1979	920	9	no	no	DT
1979	920	10	hint	hint	NN
1979	920	11	of	of	IN
1979	920	12	pink	pink	NN
1979	920	13	when	when	WRB
1979	920	14	thigh	thigh	NNP
1979	920	15	is	be	VBZ
1979	920	16	pierced	pierce	VBN
1979	920	17	.	.	.
1979	921	1	RECIPES	recipe	NNS
1979	921	2	WITH	with	IN
1979	921	3	CHICKEN	CHICKEN	NNS
1979	921	4	PIECES	piece	NNS
1979	921	5	In	in	IN
1979	921	6	the	the	DT
1979	921	7	early	early	JJ
1979	921	8	1970s	1970s	CD
1979	921	9	,	,	,
1979	921	10	75	75	CD
1979	921	11	%	%	NN
1979	921	12	of	of	IN
1979	921	13	the	the	DT
1979	921	14	chicken	chicken	NN
1979	921	15	sold	sell	VBN
1979	921	16	was	be	VBD
1979	921	17	whole	whole	JJ
1979	921	18	chicken	chicken	NN
1979	921	19	.	.	.
1979	922	1	Today	today	NN
1979	922	2	it	-PRON-	PRP
1979	922	3	's	be	VBZ
1979	922	4	less	less	JJR
1979	922	5	than	than	IN
1979	922	6	25	25	CD
1979	922	7	%	%	NN
1979	922	8	.	.	.
1979	923	1	If	if	IN
1979	923	2	you	-PRON-	PRP
1979	923	3	want	want	VBP
1979	923	4	to	to	TO
1979	923	5	substitute	substitute	VB
1979	923	6	all	all	DT
1979	923	7	legs	leg	NNS
1979	923	8	or	or	CC
1979	923	9	all	all	DT
1979	923	10	breasts	breast	NNS
1979	923	11	or	or	CC
1979	923	12	some	some	DT
1979	923	13	other	other	JJ
1979	923	14	combination	combination	NN
1979	923	15	,	,	,
1979	923	16	look	look	VB
1979	923	17	at	at	IN
1979	923	18	the	the	DT
1979	923	19	table	table	NN
1979	923	20	in	in	IN
1979	923	21	the	the	DT
1979	923	22	Introduction	Introduction	NNP
1979	923	23	,	,	,
1979	923	24	page	page	NN
1979	923	25	s	s	POS
1979	923	26	12	12	CD
1979	923	27	-	-	SYM
1979	923	28	13	13	CD
1979	923	29	for	for	IN
1979	923	30	a	a	DT
1979	923	31	chart	chart	NN
1979	923	32	showing	show	VBG
1979	923	33	equivalent	equivalent	JJ
1979	923	34	amounts	amount	NNS
1979	923	35	of	of	IN
1979	923	36	the	the	DT
1979	923	37	different	different	JJ
1979	923	38	parts	part	NNS
1979	923	39	.	.	.
1979	924	1	BATTER	BATTER	NNP
1979	924	2	FRIED	FRIED	NNP
1979	924	3	CHICKENServes	chickenserve	VBZ
1979	924	4	4	4	CD
1979	924	5	I	-PRON-	PRP
1979	924	6	bet	bet	VBP
1979	924	7	you	-PRON-	PRP
1979	924	8	can	can	MD
1979	924	9	make	make	VB
1979	924	10	this	this	DT
1979	924	11	in	in	IN
1979	924	12	less	less	JJR
1979	924	13	time	time	NN
1979	924	14	than	than	IN
1979	924	15	it	-PRON-	PRP
1979	924	16	takes	take	VBZ
1979	924	17	to	to	TO
1979	924	18	drive	drive	VB
1979	924	19	to	to	IN
1979	924	20	the	the	DT
1979	924	21	local	local	JJ
1979	924	22	fast	fast	JJ
1979	924	23	food	food	NN
1979	924	24	place	place	NN
1979	924	25	and	and	CC
1979	924	26	wait	wait	VB
1979	924	27	in	in	IN
1979	924	28	line	line	NN
1979	924	29	for	for	IN
1979	924	30	service	service	NN
1979	924	31	and	and	CC
1979	924	32	drive	drive	VB
1979	924	33	back	back	RB
1979	924	34	again	again	RB
1979	924	35	.	.	.
1979	925	1	It	-PRON-	PRP
1979	925	2	should	should	MD
1979	925	3	cost	cost	VB
1979	925	4	a	a	DT
1979	925	5	lot	lot	NN
1979	925	6	less	less	JJR
1979	925	7	too	too	RB
1979	925	8	.	.	.
1979	926	1	Remember	remember	VB
1979	926	2	,	,	,
1979	926	3	you	-PRON-	PRP
1979	926	4	can	can	MD
1979	926	5	re	re	VB
1979	926	6	-	-	VB
1979	926	7	use	use	VB
1979	926	8	the	the	DT
1979	926	9	frying	fry	VBG
1979	926	10	oil	oil	NN
1979	926	11	many	many	JJ
1979	926	12	times	time	NNS
1979	926	13	.	.	.
1979	927	1	Just	just	RB
1979	927	2	do	do	VB
1979	927	3	n't	not	RB
1979	927	4	let	let	VB
1979	927	5	it	-PRON-	PRP
1979	927	6	get	get	VB
1979	927	7	so	so	RB
1979	927	8	hot	hot	JJ
1979	927	9	that	that	IN
1979	927	10	it	-PRON-	PRP
1979	927	11	smokes	smoke	VBZ
1979	927	12	and	and	CC
1979	927	13	be	be	VB
1979	927	14	sure	sure	JJ
1979	927	15	to	to	TO
1979	927	16	strain	strain	VB
1979	927	17	it	-PRON-	PRP
1979	927	18	after	after	IN
1979	927	19	you	-PRON-	PRP
1979	927	20	've	have	VB
1979	927	21	finished	finish	VBN
1979	927	22	with	with	IN
1979	927	23	the	the	DT
1979	927	24	frying	frying	NN
1979	927	25	.	.	.
1979	928	1	1	1	LS
1979	928	2	-	-	SYM
1979	928	3	1/3	1/3	CD
1979	928	4	cups	cup	NNS
1979	928	5	flour	flour	NN
1979	928	6	1	1	CD
1979	928	7	teaspoon	teaspoon	NN
1979	928	8	salt	salt	NN
1979	928	9	or	or	CC
1979	928	10	to	to	TO
1979	928	11	taste	taste	VB
1979	928	12	1/4	1/4	CD
1979	928	13	teaspoon	teaspoon	NN
1979	928	14	ground	ground	NN
1979	928	15	pepper	pepper	NN
1979	928	16	2	2	CD
1979	928	17	teaspoons	teaspoon	NNS
1979	928	18	baking	bake	VBG
1979	928	19	powder	powder	NN
1979	928	20	1	1	CD
1979	928	21	cup	cup	NN
1979	928	22	milk	milk	NN
1979	928	23	1	1	CD
1979	928	24	egg	egg	NN
1979	928	25	,	,	,
1979	928	26	beaten	beat	VBN
1979	928	27	1	1	CD
1979	928	28	chicken	chicken	NN
1979	928	29	cut	cut	VBN
1979	928	30	in	in	IN
1979	928	31	serving	serve	VBG
1979	928	32	pieces	piece	NNS
1979	928	33	Oil	oil	NN
1979	928	34	for	for	IN
1979	928	35	deep	deep	JJ
1979	928	36	frying	frying	NN
1979	928	37	In	in	IN
1979	928	38	a	a	DT
1979	928	39	mixing	mix	VBG
1979	928	40	bowl	bowl	NN
1979	928	41	combine	combine	VBP
1979	928	42	dry	dry	JJ
1979	928	43	ingredients	ingredient	NNS
1979	928	44	;	;	:
1979	928	45	add	add	VB
1979	928	46	milk	milk	NN
1979	928	47	and	and	CC
1979	928	48	egg	egg	NN
1979	928	49	gradually	gradually	RB
1979	928	50	to	to	TO
1979	928	51	make	make	VB
1979	928	52	batter	batter	NN
1979	928	53	.	.	.
1979	929	1	Dip	dip	NN
1979	929	2	chicken	chicken	NN
1979	929	3	in	in	IN
1979	929	4	batter	batter	NN
1979	929	5	.	.	.
1979	930	1	In	in	IN
1979	930	2	a	a	DT
1979	930	3	deep	deep	JJ
1979	930	4	fryer	fryer	NN
1979	930	5	heat	heat	NN
1979	930	6	oil	oil	NN
1979	930	7	to	to	IN
1979	930	8	350oF.	350of.	CD
1979	931	1	Add	add	VB
1979	931	2	chicken	chicken	NN
1979	931	3	and	and	CC
1979	931	4	fry	fry	NN
1979	931	5	for	for	IN
1979	931	6	15	15	CD
1979	931	7	to	to	TO
1979	931	8	25	25	CD
1979	931	9	minutes	minute	NNS
1979	931	10	until	until	IN
1979	931	11	cooked	cook	VBN
1979	931	12	through	through	RB
1979	931	13	.	.	.
1979	932	1	BEER	BEER	NNP
1979	932	2	AND	and	CC
1979	932	3	PRETZELS	PRETZELS	NNP
1979	932	4	CHICKEN	CHICKEN	NNP
1979	932	5	Serves	serve	VBZ
1979	932	6	4	4	CD
1979	932	7	This	this	DT
1979	932	8	dish	dish	NN
1979	932	9	is	be	VBZ
1979	932	10	at	at	IN
1979	932	11	its	-PRON-	PRP$
1979	932	12	best	good	JJS
1979	932	13	when	when	WRB
1979	932	14	the	the	DT
1979	932	15	bacon	bacon	NN
1979	932	16	and	and	CC
1979	932	17	pretzels	pretzel	NNS
1979	932	18	are	be	VBP
1979	932	19	finely	finely	RB
1979	932	20	chopped	chop	VBN
1979	932	21	.	.	.
1979	933	1	Use	use	VB
1979	933	2	your	-PRON-	PRP$
1979	933	3	blender	blender	NN
1979	933	4	or	or	CC
1979	933	5	food	food	NN
1979	933	6	processor	processor	NN
1979	933	7	to	to	TO
1979	933	8	make	make	VB
1979	933	9	the	the	DT
1979	933	10	job	job	NN
1979	933	11	easy	easy	JJ
1979	933	12	.	.	.
1979	934	1	1/3	1/3	CD
1979	934	2	cup	cup	NN
1979	934	3	flour	flour	NN
1979	934	4	1	1	CD
1979	934	5	teaspoon	teaspoon	NN
1979	934	6	paprika	paprika	NNP
1979	934	7	1	1	CD
1979	934	8	teaspoon	teaspoon	NN
1979	934	9	salt	salt	NN
1979	934	10	or	or	CC
1979	934	11	to	to	TO
1979	934	12	taste	taste	VB
1979	934	13	1/4	1/4	CD
1979	934	14	teaspoon	teaspoon	NN
1979	934	15	ginger	ginger	NN
1979	934	16	1/4	1/4	CD
1979	934	17	teaspoon	teaspoon	NN
1979	934	18	ground	ground	NN
1979	934	19	pepper	pepper	NN
1979	934	20	1/2	1/2	CD
1979	934	21	cup	cup	NN
1979	934	22	beer	beer	NN
1979	934	23	1	1	CD
1979	934	24	egg	egg	NN
1979	934	25	1/2	1/2	CD
1979	934	26	cup	cup	NN
1979	934	27	finely	finely	RB
1979	934	28	crushed	crush	VBD
1979	934	29	pretzels	pretzel	NNS
1979	934	30	1/4	1/4	CD
1979	934	31	cup	cup	NN
1979	934	32	grated	grate	VBN
1979	934	33	Parmesan	Parmesan	NNP
1979	934	34	cheese	cheese	NN
1979	934	35	2	2	CD
1979	934	36	slices	slice	NNS
1979	934	37	bacon	bacon	NN
1979	934	38	,	,	,
1979	934	39	cooked	cook	VBN
1979	934	40	crisp	crisp	NNP
1979	934	41	,	,	,
1979	934	42	crumbled	crumble	VBD
1979	934	43	3	3	CD
1979	934	44	tablespoons	tablespoon	NNS
1979	934	45	minced	mince	VBN
1979	934	46	,	,	,
1979	934	47	fresh	fresh	JJ
1979	934	48	parsley	parsley	NN
1979	934	49	1	1	CD
1979	934	50	chicken	chicken	NN
1979	934	51	cut	cut	VBN
1979	934	52	in	in	IN
1979	934	53	serving	serve	VBG
1979	934	54	pieces	piece	NNS
1979	934	55	In	in	IN
1979	934	56	a	a	DT
1979	934	57	mixing	mix	VBG
1979	934	58	bowl	bowl	NN
1979	934	59	combine	combine	VB
1979	934	60	flour	flour	NN
1979	934	61	,	,	,
1979	934	62	paprika	paprika	NNP
1979	934	63	,	,	,
1979	934	64	salt	salt	NN
1979	934	65	,	,	,
1979	934	66	ginger	ginger	NN
1979	934	67	and	and	CC
1979	934	68	pepper	pepper	NN
1979	934	69	.	.	.
1979	935	1	Add	add	VB
1979	935	2	beer	beer	NN
1979	935	3	and	and	CC
1979	935	4	egg	egg	NN
1979	935	5	;	;	:
1979	935	6	beat	beat	VBN
1979	935	7	with	with	IN
1979	935	8	a	a	DT
1979	935	9	hand	hand	NN
1979	935	10	beater	beater	NN
1979	935	11	to	to	TO
1979	935	12	make	make	VB
1979	935	13	smooth	smooth	JJ
1979	935	14	batter	batter	NN
1979	935	15	.	.	.
1979	936	1	Mix	mix	VB
1979	936	2	crushed	crush	VBN
1979	936	3	pretzels	pretzel	NNS
1979	936	4	,	,	,
1979	936	5	Parmesan	Parmesan	NNP
1979	936	6	cheese	cheese	NN
1979	936	7	,	,	,
1979	936	8	bacon	bacon	NN
1979	936	9	and	and	CC
1979	936	10	parsley	parsley	NN
1979	936	11	in	in	IN
1979	936	12	a	a	DT
1979	936	13	large	large	JJ
1979	936	14	plastic	plastic	JJ
1979	936	15	bag	bag	NN
1979	936	16	.	.	.
1979	937	1	Dip	dip	NN
1979	937	2	chicken	chicken	NN
1979	937	3	pieces	piece	NNS
1979	937	4	one	one	CD
1979	937	5	a	a	DT
1979	937	6	time	time	NN
1979	937	7	in	in	IN
1979	937	8	batter	batter	NN
1979	937	9	;	;	:
1979	937	10	then	then	RB
1979	937	11	place	place	VB
1979	937	12	in	in	IN
1979	937	13	bag	bag	NN
1979	937	14	with	with	IN
1979	937	15	pretzel	pretzel	NNP
1979	937	16	mix	mix	NNP
1979	937	17	and	and	CC
1979	937	18	shake	shake	VB
1979	937	19	to	to	IN
1979	937	20	coat	coat	NN
1979	937	21	.	.	.
1979	938	1	Place	place	NN
1979	938	2	coated	coat	VBD
1979	938	3	chicken	chicken	NN
1979	938	4	pieces	piece	NNS
1979	938	5	in	in	IN
1979	938	6	shallow	shallow	JJ
1979	938	7	baking	baking	NNP
1979	938	8	pan	pan	NN
1979	938	9	,	,	,
1979	938	10	skin	skin	NN
1979	938	11	side	side	NN
1979	938	12	up	up	RP
1979	938	13	.	.	.
1979	939	1	Bake	Bake	NNP
1979	939	2	,	,	,
1979	939	3	covered	cover	VBN
1979	939	4	,	,	,
1979	939	5	at	at	IN
1979	939	6	350oF	350oF	NNP
1979	939	7	for	for	IN
1979	939	8	30	30	CD
1979	939	9	minutes	minute	NNS
1979	939	10	.	.	.
1979	940	1	Remove	remove	VB
1979	940	2	cover	cover	NN
1979	940	3	.	.	.
1979	941	1	Continue	continue	VB
1979	941	2	baking	baking	NN
1979	941	3	,	,	,
1979	941	4	uncovered	uncover	VBN
1979	941	5	,	,	,
1979	941	6	about	about	RB
1979	941	7	30	30	CD
1979	941	8	minutes	minute	NNS
1979	941	9	longer	long	RBR
1979	941	10	or	or	CC
1979	941	11	until	until	IN
1979	941	12	chicken	chicken	NN
1979	941	13	is	be	VBZ
1979	941	14	cooked	cook	VBN
1979	941	15	through	through	RB
1979	941	16	.	.	.
1979	942	1	CAPITAL	capital	NN
1979	942	2	CHICKEN	CHICKEN	NNP
1979	942	3	Serves	serve	VBZ
1979	942	4	4	4	CD
1979	942	5	This	this	DT
1979	942	6	is	be	VBZ
1979	942	7	rather	rather	RB
1979	942	8	highly	highly	RB
1979	942	9	seasoned	seasoned	JJ
1979	942	10	dish	dish	NN
1979	942	11	.	.	.
1979	943	1	Your	-PRON-	PRP$
1979	943	2	family	family	NN
1979	943	3	might	may	MD
1979	943	4	prefer	prefer	VB
1979	943	5	it	-PRON-	PRP
1979	943	6	with	with	IN
1979	943	7	a	a	DT
1979	943	8	little	little	JJ
1979	943	9	less	less	JJR
1979	943	10	ginger	ginger	NN
1979	943	11	--	--	:
1979	943	12	but	but	CC
1979	943	13	then	then	RB
1979	943	14	again	again	RB
1979	943	15	,	,	,
1979	943	16	maybe	maybe	RB
1979	943	17	they	-PRON-	PRP
1979	943	18	'll	will	MD
1979	943	19	love	love	VB
1979	943	20	it	-PRON-	PRP
1979	943	21	this	this	DT
1979	943	22	strong	strong	JJ
1979	943	23	.	.	.
1979	944	1	1	1	CD
1979	944	2	chicken	chicken	NN
1979	944	3	,	,	,
1979	944	4	cut	cut	VBN
1979	944	5	in	in	IN
1979	944	6	serving	serve	VBG
1979	944	7	pieces	piece	NNS
1979	944	8	2	2	CD
1979	944	9	teaspoons	teaspoon	NNS
1979	944	10	ground	ground	NN
1979	944	11	ginger	ginger	NN
1979	944	12	1/2	1/2	CD
1979	944	13	teaspoon	teaspoon	NN
1979	944	14	dried	dry	VBD
1979	944	15	oregano	oregano	NNP
1979	944	16	2	2	CD
1979	944	17	tablespoons	tablespoon	NNS
1979	944	18	brown	brown	NNP
1979	944	19	sugar	sugar	NN
1979	944	20	1	1	CD
1979	944	21	tablespoon	tablespoon	NN
1979	944	22	flour	flour	NN
1979	944	23	2	2	CD
1979	944	24	cloves	clove	NNS
1979	944	25	garlic	garlic	NN
1979	944	26	,	,	,
1979	944	27	sliced	slice	VBD
1979	944	28	1/2	1/2	CD
1979	944	29	cup	cup	NN
1979	944	30	rose	rise	VBD
1979	944	31	wine	wine	NN
1979	944	32	1/2	1/2	CD
1979	944	33	cup	cup	NN
1979	944	34	soy	soy	NN
1979	944	35	sauce	sauce	NN
1979	944	36	1/2	1/2	CD
1979	944	37	cup	cup	NN
1979	944	38	oil	oil	NN
1979	944	39	1/4	1/4	CD
1979	944	40	cup	cup	NN
1979	944	41	water	water	NN
1979	944	42	Preheat	Preheat	NNP
1979	944	43	oven	oven	VBD
1979	944	44	to	to	IN
1979	944	45	350oF.	350of.	CD
1979	945	1	Place	place	NN
1979	945	2	chicken	chicken	NN
1979	945	3	in	in	IN
1979	945	4	single	single	JJ
1979	945	5	layer	layer	NN
1979	945	6	,	,	,
1979	945	7	skin	skin	NN
1979	945	8	side	side	NN
1979	945	9	up	up	RP
1979	945	10	,	,	,
1979	945	11	in	in	IN
1979	945	12	shallow	shallow	JJ
1979	945	13	baking	baking	NNP
1979	945	14	pan	pan	NNP
1979	945	15	.	.	.
1979	946	1	In	in	IN
1979	946	2	a	a	DT
1979	946	3	mixing	mix	VBG
1979	946	4	bowl	bowl	NN
1979	946	5	combine	combine	NN
1979	946	6	remaining	remain	VBG
1979	946	7	ingredients	ingredient	NNS
1979	946	8	and	and	CC
1979	946	9	pour	pour	VBP
1979	946	10	over	over	IN
1979	946	11	chicken	chicken	NN
1979	946	12	.	.	.
1979	947	1	Bake	Bake	NNP
1979	947	2	,	,	,
1979	947	3	uncovered	uncover	VBN
1979	947	4	for	for	IN
1979	947	5	about	about	RB
1979	947	6	1	1	CD
1979	947	7	hour	hour	NN
1979	947	8	or	or	CC
1979	947	9	until	until	IN
1979	947	10	cooked	cook	VBN
1979	947	11	through	through	RB
1979	947	12	,	,	,
1979	947	13	basting	baste	VBG
1979	947	14	occasionally	occasionally	RB
1979	947	15	.	.	.
1979	948	1	CHICKEN	CHICKEN	NNP
1979	948	2	ORANGE	ORANGE	NNP
1979	948	3	-	-	HYPH
1979	948	4	ANO	ANO	NNP
1979	948	5	Serves	serve	VBZ
1979	948	6	4	4	CD
1979	948	7	When	when	WRB
1979	948	8	you	-PRON-	PRP
1979	948	9	're	be	VBP
1979	948	10	making	make	VBG
1979	948	11	this	this	DT
1979	948	12	recipe	recipe	NN
1979	948	13	,	,	,
1979	948	14	what	what	WP
1979	948	15	if	if	IN
1979	948	16	you	-PRON-	PRP
1979	948	17	find	find	VBP
1979	948	18	that	that	IN
1979	948	19	your	-PRON-	PRP$
1979	948	20	brown	brown	JJ
1979	948	21	sugar	sugar	NN
1979	948	22	has	have	VBZ
1979	948	23	hardened	harden	VBN
1979	948	24	into	into	IN
1979	948	25	a	a	DT
1979	948	26	brick	brick	NN
1979	948	27	and	and	CC
1979	948	28	you	-PRON-	PRP
1979	948	29	ca	can	MD
1979	948	30	n't	not	RB
1979	948	31	measure	measure	VB
1979	948	32	it	-PRON-	PRP
1979	948	33	anymore	anymore	RB
1979	948	34	?	?	.
1979	949	1	I	-PRON-	PRP
1979	949	2	used	use	VBD
1979	949	3	to	to	TO
1979	949	4	take	take	VB
1979	949	5	a	a	DT
1979	949	6	hammer	hammer	NN
1979	949	7	and	and	CC
1979	949	8	wallop	wallop	VB
1979	949	9	it	-PRON-	PRP
1979	949	10	and	and	CC
1979	949	11	then	then	RB
1979	949	12	use	use	VB
1979	949	13	the	the	DT
1979	949	14	pieces	piece	NNS
1979	949	15	.	.	.
1979	950	1	But	but	CC
1979	950	2	then	then	RB
1979	950	3	a	a	DT
1979	950	4	sugar	sugar	NN
1979	950	5	cane	cane	NN
1979	950	6	producer	producer	NN
1979	950	7	told	tell	VBD
1979	950	8	me	-PRON-	PRP
1979	950	9	that	that	IN
1979	950	10	a	a	DT
1979	950	11	short	short	JJ
1979	950	12	term	term	NN
1979	950	13	emergency	emergency	NN
1979	950	14	solution	solution	NN
1979	950	15	is	be	VBZ
1979	950	16	to	to	TO
1979	950	17	heat	heat	VB
1979	950	18	the	the	DT
1979	950	19	sugar	sugar	NN
1979	950	20	at	at	IN
1979	950	21	250	250	CD
1979	950	22	degrees	degree	NNS
1979	950	23	in	in	IN
1979	950	24	the	the	DT
1979	950	25	oven	oven	NN
1979	950	26	until	until	IN
1979	950	27	it	-PRON-	PRP
1979	950	28	softened	soften	VBD
1979	950	29	.	.	.
1979	951	1	The	the	DT
1979	951	2	advantage	advantage	NN
1979	951	3	of	of	IN
1979	951	4	this	this	DT
1979	951	5	is	be	VBZ
1979	951	6	that	that	IN
1979	951	7	it	-PRON-	PRP
1979	951	8	works	work	VBZ
1979	951	9	.	.	.
1979	952	1	The	the	DT
1979	952	2	disadvantage	disadvantage	NN
1979	952	3	is	be	VBZ
1979	952	4	that	that	IN
1979	952	5	whatever	whatever	WDT
1979	952	6	's	be	VBZ
1979	952	7	left	leave	VBN
1979	952	8	is	be	VBZ
1979	952	9	twice	twice	RB
1979	952	10	as	as	RB
1979	952	11	hard	hard	JJ
1979	952	12	once	once	IN
1979	952	13	it	-PRON-	PRP
1979	952	14	cools	cool	VBZ
1979	952	15	.	.	.
1979	953	1	You	-PRON-	PRP
1979	953	2	can	can	MD
1979	953	3	re	re	VB
1979	953	4	-	-	VB
1979	953	5	heat	heat	VB
1979	953	6	it	-PRON-	PRP
1979	953	7	again	again	RB
1979	953	8	,	,	,
1979	953	9	but	but	CC
1979	953	10	it	-PRON-	PRP
1979	953	11	gets	get	VBZ
1979	953	12	more	more	JJR
1979	953	13	brick	brick	NN
1979	953	14	-	-	HYPH
1979	953	15	like	like	JJ
1979	953	16	with	with	IN
1979	953	17	each	each	DT
1979	953	18	heating	heating	NN
1979	953	19	.	.	.
1979	954	1	1/3	1/3	CD
1979	954	2	cup	cup	NN
1979	954	3	flour	flour	NN
1979	954	4	1	1	CD
1979	954	5	teaspoon	teaspoon	NN
1979	954	6	salt	salt	NN
1979	954	7	or	or	CC
1979	954	8	to	to	TO
1979	954	9	taste	taste	VB
1979	954	10	1/8	1/8	CD
1979	954	11	teaspoon	teaspoon	NN
1979	954	12	ground	ground	NN
1979	954	13	pepper	pepper	NN
1979	954	14	1	1	CD
1979	954	15	chicken	chicken	NN
1979	954	16	,	,	,
1979	954	17	cut	cut	VBN
1979	954	18	in	in	IN
1979	954	19	serving	serve	VBG
1979	954	20	pieces	piece	NNS
1979	954	21	1/4	1/4	CD
1979	954	22	cup	cup	NN
1979	954	23	butter	butter	NN
1979	954	24	or	or	CC
1979	954	25	margarine	margarine	NN
1979	954	26	1	1	CD
1979	954	27	can	can	NN
1979	954	28	(	(	-LRB-
1979	954	29	6-ounces	6-ounces	CD
1979	954	30	)	)	-RRB-
1979	954	31	frozen	frozen	JJ
1979	954	32	orange	orange	NNP
1979	954	33	juice	juice	NNP
1979	954	34	concentrate	concentrate	VBP
1979	954	35	1	1	CD
1979	954	36	can	can	MD
1979	954	37	(	(	-LRB-
1979	954	38	6-ounces	6-ounces	CD
1979	954	39	)	)	-RRB-
1979	954	40	water	water	NN
1979	954	41	2	2	CD
1979	954	42	tablespoons	tablespoon	NNS
1979	954	43	dark	dark	JJ
1979	954	44	brown	brown	JJ
1979	954	45	sugar	sugar	NN
1979	954	46	1/4	1/4	CD
1979	954	47	teaspoon	teaspoon	NN
1979	954	48	dried	dry	VBD
1979	954	49	oregano	oregano	NNP
1979	954	50	1/2	1/2	CD
1979	954	51	teaspoon	teaspoon	NN
1979	954	52	nutmeg	nutmeg	NNS
1979	954	53	In	in	IN
1979	954	54	a	a	DT
1979	954	55	large	large	JJ
1979	954	56	plastic	plastic	NN
1979	954	57	bag	bag	NN
1979	954	58	,	,	,
1979	954	59	combine	combine	VB
1979	954	60	flour	flour	NN
1979	954	61	salt	salt	NN
1979	954	62	and	and	CC
1979	954	63	pepper	pepper	NN
1979	954	64	.	.	.
1979	955	1	Add	add	VB
1979	955	2	chicken	chicken	NN
1979	955	3	pieces	piece	NNS
1979	955	4	and	and	CC
1979	955	5	shake	shake	VBP
1979	955	6	to	to	IN
1979	955	7	coat	coat	NN
1979	955	8	.	.	.
1979	956	1	In	in	IN
1979	956	2	a	a	DT
1979	956	3	large	large	JJ
1979	956	4	skillet	skillet	NN
1979	956	5	over	over	IN
1979	956	6	medium	medium	JJ
1979	956	7	heat	heat	NNP
1979	956	8	,	,	,
1979	956	9	melt	melt	NNP
1979	956	10	butter	butter	NN
1979	956	11	.	.	.
1979	957	1	Add	add	VB
1979	957	2	chicken	chicken	NN
1979	957	3	pieces	piece	NNS
1979	957	4	and	and	CC
1979	957	5	brown	brown	NNP
1979	957	6	for	for	IN
1979	957	7	12	12	CD
1979	957	8	to	to	TO
1979	957	9	15	15	CD
1979	957	10	minutes	minute	NNS
1979	957	11	per	per	IN
1979	957	12	side	side	NN
1979	957	13	.	.	.
1979	958	1	Remove	remove	VB
1979	958	2	chicken	chicken	NN
1979	958	3	and	and	CC
1979	958	4	reserve	reserve	NN
1979	958	5	.	.	.
1979	959	1	Pour	pour	VB
1979	959	2	off	off	RP
1979	959	3	and	and	CC
1979	959	4	discard	discard	VB
1979	959	5	butter	butter	NN
1979	959	6	from	from	IN
1979	959	7	skillet	skillet	NNP
1979	959	8	.	.	.
1979	960	1	Add	add	VB
1979	960	2	remaining	remain	VBG
1979	960	3	ingredients	ingredient	NNS
1979	960	4	and	and	CC
1979	960	5	stir	stir	VB
1979	960	6	to	to	TO
1979	960	7	combine	combine	VB
1979	960	8	.	.	.
1979	961	1	Return	return	NN
1979	961	2	chicken	chicken	NN
1979	961	3	to	to	IN
1979	961	4	skillet	skillet	NNP
1979	961	5	.	.	.
1979	962	1	Cover	cover	VB
1979	962	2	and	and	CC
1979	962	3	cook	cook	NN
1979	962	4	over	over	IN
1979	962	5	low	low	JJ
1979	962	6	heat	heat	NN
1979	962	7	for	for	IN
1979	962	8	about	about	RB
1979	962	9	1/2	1/2	CD
1979	962	10	hour	hour	NN
1979	962	11	,	,	,
1979	962	12	turning	turn	VBG
1979	962	13	chicken	chicken	NN
1979	962	14	several	several	JJ
1979	962	15	times	time	NNS
1979	962	16	until	until	IN
1979	962	17	cooked	cook	VBN
1979	962	18	through	through	RB
1979	962	19	.	.	.
1979	963	1	FRUIT	FRUIT	NNP
1979	963	2	AND	and	CC
1979	963	3	NUT	NUT	NNP
1979	963	4	CHICKENServes	chickenserve	VBZ
1979	963	5	4	4	CD
1979	963	6	Inflation	inflation	NN
1979	963	7	hits	hit	VBZ
1979	963	8	all	all	DT
1979	963	9	of	of	IN
1979	963	10	us	-PRON-	PRP
1979	963	11	,	,	,
1979	963	12	but	but	CC
1979	963	13	in	in	IN
1979	963	14	this	this	DT
1979	963	15	recipe	recipe	NN
1979	963	16	,	,	,
1979	963	17	you	-PRON-	PRP
1979	963	18	'll	will	MD
1979	963	19	find	find	VB
1979	963	20	one	one	CD
1979	963	21	ingredient	ingredient	NN
1979	963	22	has	have	VBZ
1979	963	23	come	come	VBN
1979	963	24	down	down	RP
1979	963	25	in	in	IN
1979	963	26	price	price	NN
1979	963	27	over	over	IN
1979	963	28	the	the	DT
1979	963	29	years	year	NNS
1979	963	30	.	.	.
1979	964	1	In	in	IN
1979	964	2	fact	fact	NN
1979	964	3	,	,	,
1979	964	4	it	-PRON-	PRP
1979	964	5	's	be	VBZ
1979	964	6	come	come	VBN
1979	964	7	down	down	RP
1979	964	8	spectacularly	spectacularly	RB
1979	964	9	.	.	.
1979	965	1	In	in	IN
1979	965	2	Roman	roman	JJ
1979	965	3	times	time	NNS
1979	965	4	,	,	,
1979	965	5	raisins	raisin	NNS
1979	965	6	were	be	VBD
1979	965	7	n't	not	RB
1979	965	8	just	just	RB
1979	965	9	expensive	expensive	JJ
1979	965	10	,	,	,
1979	965	11	they	-PRON-	PRP
1979	965	12	were	be	VBD
1979	965	13	money	money	NN
1979	965	14	.	.	.
1979	966	1	You	-PRON-	PRP
1979	966	2	could	could	MD
1979	966	3	buy	buy	VB
1979	966	4	a	a	DT
1979	966	5	young	young	JJ
1979	966	6	slave	slave	NN
1979	966	7	for	for	IN
1979	966	8	2	2	CD
1979	966	9	amphora	amphora	NNP
1979	966	10	(	(	-LRB-
1979	966	11	jars	jars	NNP
1979	966	12	)	)	-RRB-
1979	966	13	of	of	IN
1979	966	14	raisins	raisin	NNS
1979	966	15	.	.	.
1979	967	1	2	2	CD
1979	967	2	tablespoons	tablespoon	NNS
1979	967	3	oil	oil	NN
1979	967	4	1	1	CD
1979	967	5	chicken	chicken	NN
1979	967	6	cut	cut	NN
1979	967	7	in	in	IN
1979	967	8	serving	serve	VBG
1979	967	9	pieces	piece	NNS
1979	967	10	1	1	CD
1979	967	11	-	-	SYM
1979	967	12	1/2	1/2	CD
1979	967	13	cups	cup	NNS
1979	967	14	orange	orange	NNP
1979	967	15	juice	juice	NN
1979	967	16	1	1	CD
1979	967	17	teaspoon	teaspoon	NN
1979	967	18	salt	salt	NN
1979	967	19	or	or	CC
1979	967	20	to	to	TO
1979	967	21	taste	taste	VB
1979	967	22	1/4	1/4	CD
1979	967	23	teaspoon	teaspoon	NN
1979	967	24	cinnamon	cinnamon	NN
1979	967	25	Ground	ground	NN
1979	967	26	pepper	pepper	NN
1979	967	27	to	to	TO
1979	967	28	taste	taste	NN
1979	967	29	1/2	1/2	CD
1979	967	30	cup	cup	NN
1979	967	31	golden	golden	JJ
1979	967	32	raisins	raisin	NNS
1979	967	33	1/2	1/2	CD
1979	967	34	cup	cup	NN
1979	967	35	slivered	sliver	VBN
1979	967	36	almonds	almond	VBZ
1979	967	37	In	in	IN
1979	967	38	a	a	DT
1979	967	39	large	large	JJ
1979	967	40	skillet	skillet	NN
1979	967	41	over	over	IN
1979	967	42	medium	medium	NNP
1979	967	43	heat	heat	NNP
1979	967	44	,	,	,
1979	967	45	heat	heat	NN
1979	967	46	oil	oil	NN
1979	967	47	.	.	.
1979	968	1	Add	add	VB
1979	968	2	chicken	chicken	NN
1979	968	3	and	and	CC
1979	968	4	brown	brown	NNP
1979	968	5	for	for	IN
1979	968	6	12	12	CD
1979	968	7	to	to	TO
1979	968	8	15	15	CD
1979	968	9	minutes	minute	NNS
1979	968	10	per	per	IN
1979	968	11	side	side	NN
1979	968	12	.	.	.
1979	969	1	Pour	pour	VB
1979	969	2	orange	orange	NN
1979	969	3	juice	juice	NN
1979	969	4	over	over	IN
1979	969	5	chicken	chicken	NN
1979	969	6	.	.	.
1979	970	1	Sprinkle	sprinkle	VB
1979	970	2	salt	salt	NN
1979	970	3	,	,	,
1979	970	4	cinnamon	cinnamon	NN
1979	970	5	,	,	,
1979	970	6	pepper	pepper	NN
1979	970	7	,	,	,
1979	970	8	raisins	raisin	NNS
1979	970	9	and	and	CC
1979	970	10	almonds	almond	VBZ
1979	970	11	on	on	IN
1979	970	12	top	top	NN
1979	970	13	.	.	.
1979	971	1	Cover	cover	NN
1979	971	2	and	and	CC
1979	971	3	simmer	simmer	NN
1979	971	4	for	for	IN
1979	971	5	approximately	approximately	RB
1979	971	6	30	30	CD
1979	971	7	minutes	minute	NNS
1979	971	8	or	or	CC
1979	971	9	until	until	IN
1979	971	10	cooked	cook	VBN
1979	971	11	through	through	RB
1979	971	12	.	.	.
1979	972	1	OVEN	OVEN	NNP
1979	972	2	BARBECUED	BARBECUED	NNP
1979	972	3	CHICKENServes	chickenserve	VBZ
1979	972	4	4	4	CD
1979	972	5	This	this	DT
1979	972	6	is	be	VBZ
1979	972	7	n't	not	RB
1979	972	8	new	new	JJ
1979	972	9	or	or	CC
1979	972	10	unique	unique	JJ
1979	972	11	,	,	,
1979	972	12	but	but	CC
1979	972	13	it	-PRON-	PRP
1979	972	14	's	be	VBZ
1979	972	15	good	good	JJ
1979	972	16	.	.	.
1979	973	1	Of	of	RB
1979	973	2	course	course	RB
1979	973	3	,	,	,
1979	973	4	you	-PRON-	PRP
1979	973	5	can	can	MD
1979	973	6	always	always	RB
1979	973	7	use	use	VB
1979	973	8	your	-PRON-	PRP$
1979	973	9	favorite	favorite	JJ
1979	973	10	prepared	prepare	VBN
1979	973	11	barbecue	barbecue	NN
1979	973	12	sauce	sauce	NN
1979	973	13	if	if	IN
1979	973	14	you	-PRON-	PRP
1979	973	15	prefer	prefer	VBP
1979	973	16	.	.	.
1979	974	1	1	1	CD
1979	974	2	chicken	chicken	NN
1979	974	3	,	,	,
1979	974	4	cut	cut	VBN
1979	974	5	in	in	IN
1979	974	6	serving	serve	VBG
1979	974	7	pieces	piece	NNS
1979	974	8	1	1	CD
1979	974	9	teaspoon	teaspoon	NN
1979	974	10	salt	salt	NN
1979	974	11	or	or	CC
1979	974	12	to	to	TO
1979	974	13	taste	taste	VB
1979	974	14	1/4	1/4	CD
1979	974	15	cup	cup	NN
1979	974	16	water	water	NN
1979	974	17	1/4	1/4	CD
1979	974	18	cup	cup	NN
1979	974	19	chili	chili	NNP
1979	974	20	sauce	sauce	NN
1979	974	21	1/4	1/4	CD
1979	974	22	cup	cup	NN
1979	974	23	vinegar	vinegar	NN
1979	974	24	2	2	CD
1979	974	25	tablespoons	tablespoon	NNS
1979	974	26	Worcestershire	Worcestershire	NNP
1979	974	27	sauce	sauce	NN
1979	974	28	1/4	1/4	CD
1979	974	29	cup	cup	NN
1979	974	30	brown	brown	JJ
1979	974	31	sugar	sugar	NN
1979	974	32	2	2	CD
1979	974	33	tablespoons	tablespoon	NNS
1979	974	34	oil	oil	NN
1979	974	35	Preheat	Preheat	NNP
1979	974	36	oven	oven	VBD
1979	974	37	to	to	IN
1979	974	38	350oF.	350of.	CD
1979	975	1	Place	place	NN
1979	975	2	chicken	chicken	NN
1979	975	3	in	in	IN
1979	975	4	single	single	JJ
1979	975	5	layer	layer	NN
1979	975	6	,	,	,
1979	975	7	skin	skin	NN
1979	975	8	side	side	NN
1979	975	9	up	up	RP
1979	975	10	,	,	,
1979	975	11	in	in	IN
1979	975	12	shallow	shallow	JJ
1979	975	13	baking	baking	NNP
1979	975	14	pan	pan	NNP
1979	975	15	.	.	.
1979	976	1	In	in	IN
1979	976	2	a	a	DT
1979	976	3	mixing	mix	VBG
1979	976	4	bowl	bowl	NN
1979	976	5	combine	combine	NN
1979	976	6	remaining	remain	VBG
1979	976	7	ingredients	ingredient	NNS
1979	976	8	and	and	CC
1979	976	9	pour	pour	VBP
1979	976	10	over	over	IN
1979	976	11	chicken	chicken	NN
1979	976	12	.	.	.
1979	977	1	Bake	Bake	NNP
1979	977	2	,	,	,
1979	977	3	uncovered	uncover	VBD
1979	977	4	,	,	,
1979	977	5	for	for	IN
1979	977	6	about	about	RB
1979	977	7	1	1	CD
1979	977	8	hour	hour	NN
1979	977	9	,	,	,
1979	977	10	or	or	CC
1979	977	11	until	until	IN
1979	977	12	cooked	cook	VBN
1979	977	13	through	through	RB
1979	977	14	.	.	.
1979	978	1	PHOTO	photo	NN
1979	978	2	:	:	:
1979	978	3	Drumsticks	drumstick	NNS
1979	978	4	in	in	IN
1979	978	5	bowl	bowl	NN
1979	978	6	of	of	IN
1979	978	7	rice	rice	NN
1979	978	8	-	-	HYPH
1979	978	9	bread	bread	NN
1979	978	10	&	&	CC
1979	978	11	glass	glass	NN
1979	978	12	of	of	IN
1979	978	13	wine	wine	NN
1979	978	14	-	-	HYPH
1979	978	15	3	3	CD
1979	978	16	RECIPES	RECIPES	NNP
1979	978	17	WITH	with	IN
1979	978	18	GROUND	GROUND	NNP
1979	978	19	CHICKEN	CHICKEN	NNPS
1979	978	20	Ground	Ground	NNP
1979	978	21	Chicken	Chicken	NNP
1979	978	22	is	be	VBZ
1979	978	23	a	a	DT
1979	978	24	perfect	perfect	JJ
1979	978	25	substitute	substitute	NN
1979	978	26	for	for	IN
1979	978	27	ground	ground	NN
1979	978	28	beef	beef	NN
1979	978	29	in	in	IN
1979	978	30	dishes	dish	NNS
1979	978	31	such	such	JJ
1979	978	32	as	as	IN
1979	978	33	spaghetti	spaghetti	NNS
1979	978	34	,	,	,
1979	978	35	chili	chili	NN
1979	978	36	,	,	,
1979	978	37	meatloaf	meatloaf	NNS
1979	978	38	,	,	,
1979	978	39	lasagna	lasagna	NNS
1979	978	40	or	or	CC
1979	978	41	even	even	RB
1979	978	42	plain	plain	JJ
1979	978	43	burgers	burger	NNS
1979	978	44	.	.	.
1979	979	1	And	and	CC
1979	979	2	ground	ground	NN
1979	979	3	chicken	chicken	NN
1979	979	4	has	have	VBZ
1979	979	5	fewer	few	JJR
1979	979	6	calories	calorie	NNS
1979	979	7	and	and	CC
1979	979	8	less	less	JJR
1979	979	9	fat	fat	JJ
1979	979	10	than	than	IN
1979	979	11	ground	ground	NN
1979	979	12	beef	beef	NN
1979	979	13	.	.	.
1979	980	1	It	-PRON-	PRP
1979	980	2	will	will	MD
1979	980	3	vary	vary	VB
1979	980	4	according	accord	VBG
1979	980	5	to	to	IN
1979	980	6	the	the	DT
1979	980	7	individual	individual	JJ
1979	980	8	manufacturer	manufacturer	NN
1979	980	9	's	's	POS
1979	980	10	formulations	formulation	NNS
1979	980	11	,	,	,
1979	980	12	but	but	CC
1979	980	13	ground	ground	NN
1979	980	14	chicken	chicken	NN
1979	980	15	usually	usually	RB
1979	980	16	averages	average	VBZ
1979	980	17	60	60	CD
1979	980	18	%	%	NN
1979	980	19	less	less	JJR
1979	980	20	fat	fat	JJ
1979	980	21	than	than	IN
1979	980	22	the	the	DT
1979	980	23	U.S.	U.S.	NNP
1979	980	24	Department	Department	NNP
1979	980	25	of	of	IN
1979	980	26	Agriculture	Agriculture	NNP
1979	980	27	standard	standard	JJ
1979	980	28	permits	permit	NNS
1979	980	29	for	for	IN
1979	980	30	regular	regular	JJ
1979	980	31	ground	ground	NN
1979	980	32	beef	beef	NN
1979	980	33	.	.	.
1979	981	1	(	(	-LRB-
1979	981	2	Regular	regular	JJ
1979	981	3	ground	ground	NN
1979	981	4	beef	beef	NN
1979	981	5	is	be	VBZ
1979	981	6	about	about	RB
1979	981	7	30	30	CD
1979	981	8	%	%	NN
1979	981	9	fat	fat	NN
1979	981	10	.	.	.
1979	981	11	)	)	-RRB-
1979	982	1	I	-PRON-	PRP
1979	982	2	was	be	VBD
1979	982	3	surprised	surprised	JJ
1979	982	4	to	to	TO
1979	982	5	learn	learn	VB
1979	982	6	that	that	IN
1979	982	7	there	there	EX
1979	982	8	's	be	VBZ
1979	982	9	actually	actually	RB
1979	982	10	a	a	DT
1979	982	11	double	double	JJ
1979	982	12	standard	standard	NN
1979	982	13	for	for	IN
1979	982	14	the	the	DT
1979	982	15	beef	beef	NN
1979	982	16	industry	industry	NN
1979	982	17	and	and	CC
1979	982	18	the	the	DT
1979	982	19	poultry	poultry	NN
1979	982	20	industry	industry	NN
1979	982	21	when	when	WRB
1979	982	22	it	-PRON-	PRP
1979	982	23	comes	come	VBZ
1979	982	24	to	to	IN
1979	982	25	describing	describe	VBG
1979	982	26	fat	fat	JJ
1979	982	27	content	content	NN
1979	982	28	.	.	.
1979	983	1	Beef	beef	NN
1979	983	2	can	can	MD
1979	983	3	be	be	VB
1979	983	4	classified	classify	VBN
1979	983	5	as	as	IN
1979	983	6	"	"	``
1979	983	7	lean	lean	JJ
1979	983	8	"	"	''
1979	983	9	at	at	IN
1979	983	10	22.5	22.5	CD
1979	983	11	%	%	NN
1979	983	12	fat	fat	NN
1979	983	13	,	,	,
1979	983	14	while	while	IN
1979	983	15	chicken	chicken	NN
1979	983	16	is	be	VBZ
1979	983	17	only	only	RB
1979	983	18	"	"	``
1979	983	19	lean	lean	JJ
1979	983	20	"	"	''
1979	983	21	if	if	IN
1979	983	22	it	-PRON-	PRP
1979	983	23	contains	contain	VBZ
1979	983	24	10	10	CD
1979	983	25	%	%	NN
1979	983	26	or	or	CC
1979	983	27	less	less	JJR
1979	983	28	fat	fat	JJ
1979	983	29	.	.	.
1979	984	1	I	-PRON-	PRP
1979	984	2	was	be	VBD
1979	984	3	also	also	RB
1979	984	4	surprised	surprised	JJ
1979	984	5	to	to	TO
1979	984	6	learn	learn	VB
1979	984	7	how	how	WRB
1979	984	8	complicated	complicated	JJ
1979	984	9	it	-PRON-	PRP
1979	984	10	is	be	VBZ
1979	984	11	to	to	TO
1979	984	12	make	make	VB
1979	984	13	ground	ground	NN
1979	984	14	chicken	chicken	NN
1979	984	15	.	.	.
1979	985	1	If	if	IN
1979	985	2	I	-PRON-	PRP
1979	985	3	were	be	VBD
1979	985	4	n't	not	RB
1979	985	5	connected	connect	VBN
1979	985	6	with	with	IN
1979	985	7	the	the	DT
1979	985	8	industry	industry	NN
1979	985	9	,	,	,
1979	985	10	I	-PRON-	PRP
1979	985	11	would	would	MD
1979	985	12	have	have	VB
1979	985	13	thought	think	VBN
1979	985	14	that	that	DT
1979	985	15	to	to	TO
1979	985	16	get	get	VB
1979	985	17	ground	ground	NN
1979	985	18	chicken	chicken	NN
1979	985	19	,	,	,
1979	985	20	you	-PRON-	PRP
1979	985	21	just	just	RB
1979	985	22	put	put	VBD
1979	985	23	it	-PRON-	PRP
1979	985	24	in	in	IN
1979	985	25	a	a	DT
1979	985	26	grinder	grinder	NN
1979	985	27	the	the	DT
1979	985	28	way	way	NN
1979	985	29	you	-PRON-	PRP
1979	985	30	do	do	VBP
1979	985	31	to	to	TO
1979	985	32	get	get	VB
1979	985	33	hamburger	hamburger	NN
1979	985	34	,	,	,
1979	985	35	and	and	CC
1979	985	36	that	that	DT
1979	985	37	would	would	MD
1979	985	38	be	be	VB
1979	985	39	it	-PRON-	PRP
1979	985	40	.	.	.
1979	986	1	Ah	ah	UH
1979	986	2	,	,	,
1979	986	3	but	but	CC
1979	986	4	it	-PRON-	PRP
1979	986	5	's	be	VBZ
1979	986	6	not	not	RB
1979	986	7	so	so	RB
1979	986	8	!	!	.
1979	987	1	The	the	DT
1979	987	2	fibers	fiber	NNS
1979	987	3	of	of	IN
1979	987	4	chicken	chicken	NN
1979	987	5	meat	meat	NN
1979	987	6	are	be	VBP
1979	987	7	shorter	short	JJR
1979	987	8	and	and	CC
1979	987	9	more	more	RBR
1979	987	10	delicate	delicate	JJ
1979	987	11	than	than	IN
1979	987	12	beef	beef	NN
1979	987	13	.	.	.
1979	988	1	To	to	TO
1979	988	2	get	get	VB
1979	988	3	the	the	DT
1979	988	4	right	right	JJ
1979	988	5	texture	texture	NN
1979	988	6	took	take	VBD
1979	988	7	a	a	DT
1979	988	8	full	full	JJ
1979	988	9	year	year	NN
1979	988	10	of	of	IN
1979	988	11	experimentation	experimentation	NN
1979	988	12	and	and	CC
1979	988	13	fine	fine	JJ
1979	988	14	tuning	tuning	NN
1979	988	15	at	at	IN
1979	988	16	Perdue	Perdue	NNP
1979	988	17	.	.	.
1979	989	1	The	the	DT
1979	989	2	skilled	skilled	JJ
1979	989	3	and	and	CC
1979	989	4	knowledgeable	knowledgeable	JJ
1979	989	5	food	food	NN
1979	989	6	scientists	scientist	NNS
1979	989	7	working	work	VBG
1979	989	8	on	on	IN
1979	989	9	the	the	DT
1979	989	10	project	project	NN
1979	989	11	had	have	VBD
1979	989	12	to	to	TO
1979	989	13	discover	discover	VB
1979	989	14	which	which	WDT
1979	989	15	parts	part	NNS
1979	989	16	of	of	IN
1979	989	17	the	the	DT
1979	989	18	bird	bird	NN
1979	989	19	tasted	taste	VBD
1979	989	20	best	well	RBS
1979	989	21	in	in	IN
1979	989	22	hamburger	hamburger	NN
1979	989	23	,	,	,
1979	989	24	what	what	WDT
1979	989	25	size	size	NN
1979	989	26	holes	hole	VBZ
1979	989	27	the	the	DT
1979	989	28	meat	meat	NN
1979	989	29	should	should	MD
1979	989	30	be	be	VB
1979	989	31	forced	force	VBN
1979	989	32	through	through	IN
1979	989	33	in	in	IN
1979	989	34	the	the	DT
1979	989	35	grinding	grind	VBG
1979	989	36	machine	machine	NN
1979	989	37	,	,	,
1979	989	38	what	what	WDT
1979	989	39	temperature	temperature	NN
1979	989	40	would	would	MD
1979	989	41	be	be	VB
1979	989	42	best	good	JJS
1979	989	43	,	,	,
1979	989	44	and	and	CC
1979	989	45	so	so	RB
1979	989	46	on	on	RB
1979	989	47	.	.	.
1979	990	1	A	a	DT
1979	990	2	difference	difference	NN
1979	990	3	of	of	IN
1979	990	4	a	a	DT
1979	990	5	mere	mere	JJ
1979	990	6	2	2	CD
1979	990	7	degrees	degree	NNS
1979	990	8	in	in	IN
1979	990	9	the	the	DT
1979	990	10	meat	meat	NN
1979	990	11	's	's	POS
1979	990	12	temperature	temperature	NN
1979	990	13	meant	mean	VBD
1979	990	14	the	the	DT
1979	990	15	difference	difference	NN
1979	990	16	between	between	IN
1979	990	17	a	a	DT
1979	990	18	desirable	desirable	JJ
1979	990	19	texture	texture	NN
1979	990	20	and	and	CC
1979	990	21	one	one	NN
1979	990	22	that	that	WDT
1979	990	23	was	be	VBD
1979	990	24	merely	merely	RB
1979	990	25	passable	passable	JJ
1979	990	26	.	.	.
1979	991	1	I	-PRON-	PRP
1979	991	2	remember	remember	VBP
1979	991	3	when	when	WRB
1979	991	4	the	the	DT
1979	991	5	food	food	NN
1979	991	6	scientists	scientist	NNS
1979	991	7	were	be	VBD
1979	991	8	first	first	RB
1979	991	9	developing	develop	VBG
1979	991	10	the	the	DT
1979	991	11	ground	ground	NN
1979	991	12	chicken	chicken	NN
1979	991	13	,	,	,
1979	991	14	that	that	IN
1979	991	15	hundreds	hundred	NNS
1979	991	16	of	of	IN
1979	991	17	people	people	NNS
1979	991	18	,	,	,
1979	991	19	including	include	VBG
1979	991	20	me	-PRON-	PRP
1979	991	21	,	,	,
1979	991	22	were	be	VBD
1979	991	23	involved	involve	VBN
1979	991	24	in	in	IN
1979	991	25	the	the	DT
1979	991	26	taste	taste	NN
1979	991	27	testings	testing	NNS
1979	991	28	.	.	.
1979	992	1	I	-PRON-	PRP
1979	992	2	also	also	RB
1979	992	3	remember	remember	VBP
1979	992	4	the	the	DT
1979	992	5	first	first	JJ
1979	992	6	time	time	NN
1979	992	7	Frank	Frank	NNP
1979	992	8	and	and	CC
1979	992	9	I	-PRON-	PRP
1979	992	10	tried	try	VBD
1979	992	11	ground	ground	NN
1979	992	12	chicken	chicken	NN
1979	992	13	outside	outside	IN
1979	992	14	of	of	IN
1979	992	15	the	the	DT
1979	992	16	laboratory	laboratory	NN
1979	992	17	.	.	.
1979	993	1	It	-PRON-	PRP
1979	993	2	happened	happen	VBD
1979	993	3	at	at	IN
1979	993	4	a	a	DT
1979	993	5	barbecue	barbecue	NN
1979	993	6	at	at	IN
1979	993	7	his	-PRON-	PRP$
1979	993	8	son	son	NN
1979	993	9	's	's	POS
1979	993	10	house	house	NN
1979	993	11	.	.	.
1979	994	1	Jim	Jim	NNP
1979	994	2	and	and	CC
1979	994	3	Jan	Jan	NNP
1979	994	4	Perdue	Perdue	NNP
1979	994	5	had	have	VBD
1979	994	6	chicken	chicken	NN
1979	994	7	hamburgers	hamburger	NNS
1979	994	8	and	and	CC
1979	994	9	beef	beef	NN
1979	994	10	hamburgers	hamburger	NNS
1979	994	11	grilling	grill	VBG
1979	994	12	side	side	NN
1979	994	13	by	by	IN
1979	994	14	side	side	NN
1979	994	15	,	,	,
1979	994	16	and	and	CC
1979	994	17	Frank	Frank	NNP
1979	994	18	beamed	beam	VBD
1979	994	19	like	like	IN
1979	994	20	a	a	DT
1979	994	21	kid	kid	NN
1979	994	22	with	with	IN
1979	994	23	a	a	DT
1979	994	24	new	new	JJ
1979	994	25	toy	toy	NN
1979	994	26	when	when	WRB
1979	994	27	he	-PRON-	PRP
1979	994	28	saw	see	VBD
1979	994	29	how	how	WRB
1979	994	30	the	the	DT
1979	994	31	chicken	chicken	NN
1979	994	32	burgers	burger	NNS
1979	994	33	stayed	stay	VBD
1979	994	34	plump	plump	JJ
1979	994	35	and	and	CC
1979	994	36	did	do	VBD
1979	994	37	n't	not	RB
1979	994	38	shrink	shrink	VB
1979	994	39	.	.	.
1979	995	1	Meanwhile	meanwhile	RB
1979	995	2	the	the	DT
1979	995	3	hamburgers	hamburger	NNS
1979	995	4	,	,	,
1979	995	5	being	be	VBG
1979	995	6	20	20	CD
1979	995	7	%	%	NN
1979	995	8	fat	fat	NN
1979	995	9	,	,	,
1979	995	10	were	be	VBD
1979	995	11	dwindling	dwindle	VBG
1979	995	12	into	into	IN
1979	995	13	hockey	hockey	NN
1979	995	14	pucks	puck	NNS
1979	995	15	.	.	.
1979	996	1	Basic	basic	JJ
1979	996	2	Cooking	Cooking	NNP
1979	996	3	Guide	Guide	NNP
1979	996	4	for	for	IN
1979	996	5	Burgers	burger	NNS
1979	996	6	:	:	:
1979	996	7	Saute	saute	JJ
1979	996	8	:	:	:
1979	996	9	Shape	shape	VB
1979	996	10	one	one	CD
1979	996	11	package	package	NN
1979	996	12	fresh	fresh	JJ
1979	996	13	ground	ground	NN
1979	996	14	chicken	chicken	NN
1979	996	15	into	into	IN
1979	996	16	patties	patty	NNS
1979	996	17	.	.	.
1979	997	1	Saute	saute	VB
1979	997	2	in	in	IN
1979	997	3	a	a	DT
1979	997	4	small	small	JJ
1979	997	5	amount	amount	NN
1979	997	6	of	of	IN
1979	997	7	oil	oil	NN
1979	997	8	over	over	IN
1979	997	9	high	high	JJ
1979	997	10	heat	heat	NN
1979	997	11	,	,	,
1979	997	12	1	1	CD
1979	997	13	to	to	IN
1979	997	14	2	2	CD
1979	997	15	minutes	minute	NNS
1979	997	16	on	on	IN
1979	997	17	each	each	DT
1979	997	18	side	side	NN
1979	997	19	to	to	IN
1979	997	20	brown	brown	NNP
1979	997	21	.	.	.
1979	998	1	Reduce	reduce	VB
1979	998	2	heat	heat	NN
1979	998	3	to	to	IN
1979	998	4	medium	medium	NN
1979	998	5	and	and	CC
1979	998	6	continue	continue	VB
1979	998	7	to	to	TO
1979	998	8	cook	cook	VB
1979	998	9	5	5	CD
1979	998	10	to	to	TO
1979	998	11	6	6	CD
1979	998	12	minutes	minute	NNS
1979	998	13	on	on	IN
1979	998	14	each	each	DT
1979	998	15	side	side	NN
1979	998	16	until	until	IN
1979	998	17	thoroughly	thoroughly	RB
1979	998	18	cooked	cook	VBN
1979	998	19	and	and	CC
1979	998	20	springs	spring	NNS
1979	998	21	back	back	RB
1979	998	22	to	to	IN
1979	998	23	the	the	DT
1979	998	24	touch	touch	NN
1979	998	25	.	.	.
1979	999	1	Broil	Broil	NNP
1979	999	2	:	:	:
1979	999	3	Shape	shape	VB
1979	999	4	one	one	CD
1979	999	5	package	package	NN
1979	999	6	fresh	fresh	JJ
1979	999	7	ground	ground	NN
1979	999	8	chicken	chicken	NN
1979	999	9	into	into	IN
1979	999	10	patties	patty	NNS
1979	999	11	.	.	.
1979	1000	1	Broil	Broil	NNP
1979	1000	2	on	on	IN
1979	1000	3	a	a	DT
1979	1000	4	rack	rack	NN
1979	1000	5	4-inches	4-inches	CD
1979	1000	6	from	from	IN
1979	1000	7	heat	heat	NN
1979	1000	8	5	5	CD
1979	1000	9	to	to	IN
1979	1000	10	6	6	CD
1979	1000	11	minutes	minute	NNS
1979	1000	12	on	on	IN
1979	1000	13	each	each	DT
1979	1000	14	side	side	NN
1979	1000	15	until	until	IN
1979	1000	16	thoroughly	thoroughly	RB
1979	1000	17	cooked	cook	VBN
1979	1000	18	and	and	CC
1979	1000	19	springs	spring	NNS
1979	1000	20	back	back	RB
1979	1000	21	to	to	IN
1979	1000	22	the	the	DT
1979	1000	23	touch	touch	NN
1979	1000	24	.	.	.
1979	1001	1	Grill	grill	NN
1979	1001	2	:	:	:
1979	1001	3	Shape	shape	VB
1979	1001	4	one	one	CD
1979	1001	5	package	package	NN
1979	1001	6	fresh	fresh	JJ
1979	1001	7	ground	ground	NN
1979	1001	8	chicken	chicken	NN
1979	1001	9	into	into	IN
1979	1001	10	patties	patty	NNS
1979	1001	11	.	.	.
1979	1002	1	Place	place	NN
1979	1002	2	burgers	burger	NNS
1979	1002	3	on	on	IN
1979	1002	4	hottest	hot	JJS
1979	1002	5	area	area	NN
1979	1002	6	of	of	IN
1979	1002	7	lightly	lightly	RB
1979	1002	8	oiled	oil	VBN
1979	1002	9	grill	grill	NNP
1979	1002	10	1	1	CD
1979	1002	11	to	to	IN
1979	1002	12	2	2	CD
1979	1002	13	minutes	minute	NNS
1979	1002	14	on	on	IN
1979	1002	15	each	each	DT
1979	1002	16	side	side	NN
1979	1002	17	to	to	IN
1979	1002	18	brown	brown	NNP
1979	1002	19	.	.	.
1979	1003	1	Move	move	VB
1979	1003	2	burgers	burger	NNS
1979	1003	3	toward	toward	IN
1979	1003	4	the	the	DT
1979	1003	5	outside	outside	NN
1979	1003	6	of	of	IN
1979	1003	7	the	the	DT
1979	1003	8	grill	grill	NN
1979	1003	9	and	and	CC
1979	1003	10	continue	continue	VBP
1979	1003	11	to	to	TO
1979	1003	12	cook	cook	VB
1979	1003	13	5	5	CD
1979	1003	14	to	to	TO
1979	1003	15	6	6	CD
1979	1003	16	minutes	minute	NNS
1979	1003	17	on	on	IN
1979	1003	18	each	each	DT
1979	1003	19	side	side	NN
1979	1003	20	until	until	IN
1979	1003	21	thoroughly	thoroughly	RB
1979	1003	22	cooked	cook	VBN
1979	1003	23	and	and	CC
1979	1003	24	springs	spring	NNS
1979	1003	25	back	back	RB
1979	1003	26	to	to	IN
1979	1003	27	the	the	DT
1979	1003	28	touch	touch	NN
1979	1003	29	.	.	.
1979	1004	1	CHICKEN	CHICKEN	NNS
1979	1004	2	STROMBOLI	STROMBOLI	NNP
1979	1004	3	Serves	serve	VBZ
1979	1004	4	4	4	CD
1979	1004	5	I	-PRON-	PRP
1979	1004	6	've	have	VB
1979	1004	7	had	have	VBN
1979	1004	8	this	this	DT
1979	1004	9	at	at	IN
1979	1004	10	a	a	DT
1979	1004	11	restaurant	restaurant	NN
1979	1004	12	,	,	,
1979	1004	13	made	make	VBN
1979	1004	14	with	with	IN
1979	1004	15	bread	bread	NN
1979	1004	16	dough	dough	NN
1979	1004	17	,	,	,
1979	1004	18	but	but	CC
1979	1004	19	I	-PRON-	PRP
1979	1004	20	liked	like	VBD
1979	1004	21	it	-PRON-	PRP
1979	1004	22	better	well	RBR
1979	1004	23	using	use	VBG
1979	1004	24	this	this	DT
1979	1004	25	recipe	recipe	NN
1979	1004	26	with	with	IN
1979	1004	27	pie	pie	NN
1979	1004	28	crust	crust	NN
1979	1004	29	dough	dough	NN
1979	1004	30	.	.	.
1979	1005	1	The	the	DT
1979	1005	2	day	day	NN
1979	1005	3	I	-PRON-	PRP
1979	1005	4	made	make	VBD
1979	1005	5	it	-PRON-	PRP
1979	1005	6	,	,	,
1979	1005	7	I	-PRON-	PRP
1979	1005	8	was	be	VBD
1979	1005	9	late	late	JJ
1979	1005	10	(	(	-LRB-
1979	1005	11	as	as	IN
1979	1005	12	usual	usual	JJ
1979	1005	13	)	)	-RRB-
1979	1005	14	,	,	,
1979	1005	15	and	and	CC
1979	1005	16	took	take	VBD
1979	1005	17	a	a	DT
1979	1005	18	short	short	JJ
1979	1005	19	cut	cut	NN
1979	1005	20	:	:	:
1979	1005	21	I	-PRON-	PRP
1979	1005	22	used	use	VBD
1979	1005	23	prepared	prepared	JJ
1979	1005	24	pie	pie	NN
1979	1005	25	crusts	crust	NNS
1979	1005	26	,	,	,
1979	1005	27	the	the	DT
1979	1005	28	kind	kind	NN
1979	1005	29	that	that	WDT
1979	1005	30	come	come	VBP
1979	1005	31	frozen	frozen	JJ
1979	1005	32	and	and	CC
1979	1005	33	already	already	RB
1979	1005	34	shaped	shape	VBN
1979	1005	35	in	in	IN
1979	1005	36	aluminum	aluminum	NN
1979	1005	37	pie	pie	NN
1979	1005	38	pans	pan	NNS
1979	1005	39	.	.	.
1979	1006	1	2	2	CD
1979	1006	2	tablespoons	tablespoon	NNS
1979	1006	3	olive	olive	NN
1979	1006	4	oil	oil	NN
1979	1006	5	1	1	CD
1979	1006	6	-	-	SYM
1979	1006	7	1/2	1/2	CD
1979	1006	8	cups	cup	NNS
1979	1006	9	thinly	thinly	RB
1979	1006	10	sliced	slice	VBD
1979	1006	11	onion	onion	NN
1979	1006	12	1	1	CD
1979	1006	13	large	large	JJ
1979	1006	14	green	green	JJ
1979	1006	15	pepper	pepper	NN
1979	1006	16	,	,	,
1979	1006	17	thinly	thinly	RB
1979	1006	18	sliced	slice	VBD
1979	1006	19	1	1	CD
1979	1006	20	package	package	NN
1979	1006	21	(	(	-LRB-
1979	1006	22	about	about	RB
1979	1006	23	1	1	CD
1979	1006	24	pound	pound	NN
1979	1006	25	)	)	-RRB-
1979	1006	26	fresh	fresh	JJ
1979	1006	27	ground	ground	NN
1979	1006	28	chicken	chicken	NN
1979	1006	29	1/4	1/4	CD
1979	1006	30	cup	cup	NN
1979	1006	31	tomato	tomato	NNP
1979	1006	32	paste	paste	NNP
1979	1006	33	1	1	CD
1979	1006	34	clove	clove	NNP
1979	1006	35	garlic	garlic	NNP
1979	1006	36	,	,	,
1979	1006	37	minced	mince	VBD
1979	1006	38	1	1	CD
1979	1006	39	teaspoon	teaspoon	NN
1979	1006	40	dried	dry	VBN
1979	1006	41	oregano	oregano	NNP
1979	1006	42	1	1	CD
1979	1006	43	teaspoon	teaspoon	NN
1979	1006	44	salt	salt	NN
1979	1006	45	1	1	CD
1979	1006	46	prepared	prepare	VBN
1979	1006	47	recipe	recipe	NN
1979	1006	48	pie	pie	NN
1979	1006	49	crust	crust	NN
1979	1006	50	mix	mix	VB
1979	1006	51	2	2	CD
1979	1006	52	tablespoons	tablespoon	NNS
1979	1006	53	butter	butter	NN
1979	1006	54	or	or	CC
1979	1006	55	margarine	margarine	NN
1979	1006	56	,	,	,
1979	1006	57	melted	melt	VBN
1979	1006	58	In	in	IN
1979	1006	59	a	a	DT
1979	1006	60	large	large	JJ
1979	1006	61	skillet	skillet	NN
1979	1006	62	over	over	IN
1979	1006	63	medium	medium	NN
1979	1006	64	-	-	HYPH
1979	1006	65	high	high	JJ
1979	1006	66	heat	heat	NN
1979	1006	67	,	,	,
1979	1006	68	heat	heat	NN
1979	1006	69	oil	oil	NN
1979	1006	70	.	.	.
1979	1007	1	Add	add	VB
1979	1007	2	onion	onion	NN
1979	1007	3	and	and	CC
1979	1007	4	pepper	pepper	NN
1979	1007	5	and	and	CC
1979	1007	6	saute	saute	NN
1979	1007	7	3	3	CD
1979	1007	8	to	to	IN
1979	1007	9	5	5	CD
1979	1007	10	minutes	minute	NNS
1979	1007	11	.	.	.
1979	1008	1	Add	add	NN
1979	1008	2	chicken	chicken	NN
1979	1008	3	,	,	,
1979	1008	4	tomato	tomato	NNP
1979	1008	5	paste	paste	NN
1979	1008	6	and	and	CC
1979	1008	7	seasonings	seasoning	NNS
1979	1008	8	and	and	CC
1979	1008	9	cook	cook	VB
1979	1008	10	8	8	CD
1979	1008	11	to	to	TO
1979	1008	12	10	10	CD
1979	1008	13	minutes	minute	NNS
1979	1008	14	until	until	IN
1979	1008	15	chicken	chicken	NN
1979	1008	16	is	be	VBZ
1979	1008	17	cooked	cook	VBN
1979	1008	18	through	through	RB
1979	1008	19	.	.	.
1979	1009	1	Preheat	preheat	NN
1979	1009	2	oven	oven	VBD
1979	1009	3	to	to	IN
1979	1009	4	375oF.	375oF.	.
1979	1010	1	Roll	roll	VB
1979	1010	2	out	out	RP
1979	1010	3	prepared	prepared	JJ
1979	1010	4	pie	pie	NN
1979	1010	5	crust	crust	NN
1979	1010	6	into	into	IN
1979	1010	7	a	a	DT
1979	1010	8	round	round	JJ
1979	1010	9	1/8	1/8	CD
1979	1010	10	inch	inch	NN
1979	1010	11	thick	thick	JJ
1979	1010	12	.	.	.
1979	1011	1	Cut	cut	NN
1979	1011	2	circle	circle	NN
1979	1011	3	in	in	IN
1979	1011	4	quarters	quarter	NNS
1979	1011	5	to	to	TO
1979	1011	6	form	form	VB
1979	1011	7	4	4	CD
1979	1011	8	wedge	wedge	NN
1979	1011	9	shaped	shaped	JJ
1979	1011	10	pieces	piece	NNS
1979	1011	11	.	.	.
1979	1012	1	Place	place	NN
1979	1012	2	1/4	1/4	CD
1979	1012	3	of	of	IN
1979	1012	4	filling	fill	VBG
1979	1012	5	on	on	RP
1979	1012	6	the	the	DT
1979	1012	7	wide	wide	JJ
1979	1012	8	rounded	rounded	JJ
1979	1012	9	end	end	NN
1979	1012	10	of	of	IN
1979	1012	11	each	each	DT
1979	1012	12	wedge	wedge	NN
1979	1012	13	;	;	:
1979	1012	14	fold	fold	VB
1979	1012	15	in	in	RP
1979	1012	16	sides	side	NNS
1979	1012	17	and	and	CC
1979	1012	18	roll	roll	VB
1979	1012	19	up	up	RP
1979	1012	20	.	.	.
1979	1013	1	Place	place	NN
1979	1013	2	stromboli	stromboli	NN
1979	1013	3	seam	seam	NN
1979	1013	4	-	-	HYPH
1979	1013	5	side	side	NN
1979	1013	6	down	down	RB
1979	1013	7	on	on	IN
1979	1013	8	baking	baking	NN
1979	1013	9	sheet	sheet	NN
1979	1013	10	,	,	,
1979	1013	11	brush	brush	NN
1979	1013	12	with	with	IN
1979	1013	13	butter	butter	NN
1979	1013	14	and	and	CC
1979	1013	15	bake	bake	VB
1979	1013	16	30	30	CD
1979	1013	17	minutes	minute	NNS
1979	1013	18	until	until	IN
1979	1013	19	pastry	pastry	NN
1979	1013	20	is	be	VBZ
1979	1013	21	lightly	lightly	RB
1979	1013	22	browned	brown	VBN
1979	1013	23	.	.	.
1979	1014	1	CHICKEN	CHICKEN	NNS
1979	1014	2	BURGERS	burger	NNS
1979	1014	3	BORDELAISEServes	bordelaiseserve	NNS
1979	1014	4	4	4	CD
1979	1014	5	These	these	DT
1979	1014	6	are	be	VBP
1979	1014	7	good	good	JJ
1979	1014	8	just	just	RB
1979	1014	9	as	as	IN
1979	1014	10	they	-PRON-	PRP
1979	1014	11	are	be	VBP
1979	1014	12	,	,	,
1979	1014	13	but	but	CC
1979	1014	14	I	-PRON-	PRP
1979	1014	15	've	have	VB
1979	1014	16	also	also	RB
1979	1014	17	found	find	VBN
1979	1014	18	that	that	IN
1979	1014	19	they	-PRON-	PRP
1979	1014	20	're	be	VBP
1979	1014	21	wonderful	wonderful	JJ
1979	1014	22	made	make	VBN
1979	1014	23	into	into	IN
1979	1014	24	little	little	JJ
1979	1014	25	cocktail	cocktail	NN
1979	1014	26	sized	sized	JJ
1979	1014	27	meat	meat	NN
1979	1014	28	balls	ball	NNS
1979	1014	29	to	to	TO
1979	1014	30	pass	pass	VB
1979	1014	31	during	during	RP
1979	1014	32	parties	party	NNS
1979	1014	33	.	.	.
1979	1015	1	By	by	IN
1979	1015	2	the	the	DT
1979	1015	3	way	way	NN
1979	1015	4	,	,	,
1979	1015	5	at	at	IN
1979	1015	6	one	one	CD
1979	1015	7	of	of	IN
1979	1015	8	my	-PRON-	PRP$
1979	1015	9	parties	party	NNS
1979	1015	10	,	,	,
1979	1015	11	I	-PRON-	PRP
1979	1015	12	tried	try	VBD
1979	1015	13	to	to	TO
1979	1015	14	determine	determine	VB
1979	1015	15	whether	whether	IN
1979	1015	16	it	-PRON-	PRP
1979	1015	17	was	be	VBD
1979	1015	18	better	well	JJR
1979	1015	19	to	to	TO
1979	1015	20	use	use	VB
1979	1015	21	the	the	DT
1979	1015	22	maximum	maximum	JJ
1979	1015	23	amount	amount	NN
1979	1015	24	of	of	IN
1979	1015	25	pepper	pepper	NN
1979	1015	26	and	and	CC
1979	1015	27	mustard	mustard	NN
1979	1015	28	in	in	IN
1979	1015	29	this	this	DT
1979	1015	30	recipe	recipe	NN
1979	1015	31	or	or	CC
1979	1015	32	the	the	DT
1979	1015	33	minimum	minimum	NN
1979	1015	34	.	.	.
1979	1016	1	Some	some	DT
1979	1016	2	guests	guest	NNS
1979	1016	3	liked	like	VBD
1979	1016	4	the	the	DT
1979	1016	5	meat	meat	NN
1979	1016	6	balls	ball	NNS
1979	1016	7	highly	highly	RB
1979	1016	8	seasoned	seasoned	JJ
1979	1016	9	,	,	,
1979	1016	10	and	and	CC
1979	1016	11	others	other	NNS
1979	1016	12	preferred	prefer	VBD
1979	1016	13	them	-PRON-	PRP
1979	1016	14	mild	mild	JJ
1979	1016	15	,	,	,
1979	1016	16	so	so	CC
1979	1016	17	I	-PRON-	PRP
1979	1016	18	guess	guess	VBP
1979	1016	19	one	one	PRP
1979	1016	20	is	be	VBZ
1979	1016	21	n't	not	RB
1979	1016	22	better	well	JJR
1979	1016	23	than	than	IN
1979	1016	24	the	the	DT
1979	1016	25	other	other	JJ
1979	1016	26	;	;	:
1979	1016	27	it	-PRON-	PRP
1979	1016	28	's	be	VBZ
1979	1016	29	just	just	RB
1979	1016	30	what	what	WP
1979	1016	31	your	-PRON-	PRP$
1979	1016	32	family	family	NN
1979	1016	33	or	or	CC
1979	1016	34	guests	guest	NNS
1979	1016	35	like	like	VBP
1979	1016	36	.	.	.
1979	1017	1	1	1	CD
1979	1017	2	package	package	NN
1979	1017	3	(	(	-LRB-
1979	1017	4	about	about	RB
1979	1017	5	1	1	CD
1979	1017	6	pound	pound	NN
1979	1017	7	)	)	-RRB-
1979	1017	8	fresh	fresh	JJ
1979	1017	9	ground	ground	NN
1979	1017	10	chicken	chicken	NN
1979	1017	11	1	1	CD
1979	1017	12	to	to	IN
1979	1017	13	1	1	CD
1979	1017	14	-	-	SYM
1979	1017	15	1/2	1/2	CD
1979	1017	16	teaspoons	teaspoon	NNS
1979	1017	17	coarsely	coarsely	RB
1979	1017	18	ground	ground	VBP
1979	1017	19	black	black	JJ
1979	1017	20	pepper	pepper	NN
1979	1017	21	1	1	CD
1979	1017	22	tablespoon	tablespoon	NN
1979	1017	23	vegetable	vegetable	NN
1979	1017	24	oil	oil	NN
1979	1017	25	(	(	-LRB-
1979	1017	26	optional	optional	JJ
1979	1017	27	)	)	-RRB-
1979	1017	28	1	1	CD
1979	1017	29	-	-	HYPH
1979	1017	30	1/4	1/4	CD
1979	1017	31	cups	cup	NNS
1979	1017	32	red	red	JJ
1979	1017	33	wine	wine	NN
1979	1017	34	1/4	1/4	CD
1979	1017	35	cup	cup	NN
1979	1017	36	minced	mince	VBN
1979	1017	37	shallots	shallot	NNS
1979	1017	38	or	or	CC
1979	1017	39	scallions	scallion	NNS
1979	1017	40	1	1	CD
1979	1017	41	tablespoon	tablespoon	NN
1979	1017	42	sugar	sugar	NN
1979	1017	43	2	2	CD
1979	1017	44	-	-	SYM
1979	1017	45	3	3	CD
1979	1017	46	teaspoons	teaspoon	NNS
1979	1017	47	Dijon	Dijon	NNP
1979	1017	48	mustard	mustard	NN
1979	1017	49	1/4	1/4	CD
1979	1017	50	teaspoon	teaspoon	NN
1979	1017	51	dried	dry	VBN
1979	1017	52	thyme	thyme	NNS
1979	1017	53	1	1	CD
1979	1017	54	to	to	IN
1979	1017	55	2	2	CD
1979	1017	56	tablespoons	tablespoon	NNS
1979	1017	57	butter	butter	NN
1979	1017	58	or	or	CC
1979	1017	59	margarine	margarine	NN
1979	1017	60	1	1	CD
1979	1017	61	tablespoon	tablespoon	NN
1979	1017	62	minced	mince	VBD
1979	1017	63	fresh	fresh	JJ
1979	1017	64	parsley	parsley	NN
1979	1017	65	Form	form	NN
1979	1017	66	chicken	chicken	NN
1979	1017	67	into	into	IN
1979	1017	68	4	4	CD
1979	1017	69	burgers	burger	NNS
1979	1017	70	.	.	.
1979	1018	1	Press	press	NN
1979	1018	2	pepper	pepper	NN
1979	1018	3	into	into	IN
1979	1018	4	both	both	DT
1979	1018	5	sides	side	NNS
1979	1018	6	.	.	.
1979	1019	1	In	in	IN
1979	1019	2	a	a	DT
1979	1019	3	large	large	JJ
1979	1019	4	,	,	,
1979	1019	5	non	non	JJ
1979	1019	6	-	-	JJ
1979	1019	7	stick	stick	JJ
1979	1019	8	skillet	skillet	NN
1979	1019	9	,	,	,
1979	1019	10	over	over	IN
1979	1019	11	medium	medium	NN
1979	1019	12	-	-	HYPH
1979	1019	13	high	high	JJ
1979	1019	14	heat	heat	NN
1979	1019	15	,	,	,
1979	1019	16	heat	heat	NN
1979	1019	17	oil	oil	NN
1979	1019	18	.	.	.
1979	1020	1	Add	add	VB
1979	1020	2	burgers	burger	NNS
1979	1020	3	and	and	CC
1979	1020	4	brown	brown	NNP
1979	1020	5	for	for	IN
1979	1020	6	2	2	CD
1979	1020	7	minutes	minute	NNS
1979	1020	8	on	on	IN
1979	1020	9	each	each	DT
1979	1020	10	side	side	NN
1979	1020	11	.	.	.
1979	1021	1	Salt	salt	NN
1979	1021	2	burgers	burger	NNS
1979	1021	3	lightly	lightly	RB
1979	1021	4	and	and	CC
1979	1021	5	reduce	reduce	VB
1979	1021	6	heat	heat	NN
1979	1021	7	to	to	IN
1979	1021	8	medium	medium	NN
1979	1021	9	-	-	HYPH
1979	1021	10	low	low	NN
1979	1021	11	.	.	.
1979	1022	1	Continue	continue	VB
1979	1022	2	cooking	cook	VBG
1979	1022	3	5	5	CD
1979	1022	4	to	to	TO
1979	1022	5	6	6	CD
1979	1022	6	minutes	minute	NNS
1979	1022	7	per	per	IN
1979	1022	8	side	side	NN
1979	1022	9	until	until	IN
1979	1022	10	thoroughly	thoroughly	RB
1979	1022	11	cooked	cook	VBN
1979	1022	12	through	through	RB
1979	1022	13	.	.	.
1979	1023	1	While	while	IN
1979	1023	2	burgers	burger	NNS
1979	1023	3	are	be	VBP
1979	1023	4	cooking	cook	VBG
1979	1023	5	,	,	,
1979	1023	6	combine	combine	VB
1979	1023	7	wine	wine	NN
1979	1023	8	,	,	,
1979	1023	9	shallots	shallot	NNS
1979	1023	10	,	,	,
1979	1023	11	sugar	sugar	NN
1979	1023	12	,	,	,
1979	1023	13	mustard	mustard	NN
1979	1023	14	and	and	CC
1979	1023	15	thyme	thyme	NNS
1979	1023	16	in	in	IN
1979	1023	17	a	a	DT
1979	1023	18	saucepan	saucepan	NN
1979	1023	19	.	.	.
1979	1024	1	Cook	cook	VB
1979	1024	2	over	over	IN
1979	1024	3	high	high	JJ
1979	1024	4	heat	heat	NN
1979	1024	5	5	5	CD
1979	1024	6	to	to	TO
1979	1024	7	6	6	CD
1979	1024	8	minutes	minute	NNS
1979	1024	9	until	until	IN
1979	1024	10	liquid	liquid	NN
1979	1024	11	is	be	VBZ
1979	1024	12	reduced	reduce	VBN
1979	1024	13	to	to	IN
1979	1024	14	3/4	3/4	CD
1979	1024	15	cup	cup	NN
1979	1024	16	.	.	.
1979	1025	1	Remove	remove	VB
1979	1025	2	burgers	burger	NNS
1979	1025	3	from	from	IN
1979	1025	4	skillet	skillet	NNP
1979	1025	5	and	and	CC
1979	1025	6	keep	keep	VB
1979	1025	7	warm	warm	JJ
1979	1025	8	.	.	.
1979	1026	1	Add	add	VB
1979	1026	2	wine	wine	NN
1979	1026	3	mixture	mixture	NN
1979	1026	4	to	to	IN
1979	1026	5	skillet	skillet	VB
1979	1026	6	and	and	CC
1979	1026	7	stir	stir	VB
1979	1026	8	over	over	IN
1979	1026	9	medium	medium	JJ
1979	1026	10	heat	heat	NN
1979	1026	11	to	to	TO
1979	1026	12	combine	combine	VB
1979	1026	13	with	with	IN
1979	1026	14	pan	pan	NNP
1979	1026	15	juices	juice	NNS
1979	1026	16	.	.	.
1979	1027	1	Whisk	Whisk	NNP
1979	1027	2	in	in	IN
1979	1027	3	butter	butter	NN
1979	1027	4	and	and	CC
1979	1027	5	parsley	parsley	NN
1979	1027	6	.	.	.
1979	1028	1	Spoon	spoon	NN
1979	1028	2	sauce	sauce	NN
1979	1028	3	over	over	IN
1979	1028	4	burgers	burger	NNS
1979	1028	5	and	and	CC
1979	1028	6	serve	serve	VBP
1979	1028	7	.	.	.
1979	1029	1	RECIPES	recipe	NNS
1979	1029	2	WITH	with	IN
1979	1029	3	THIGH	THIGH	NNP
1979	1029	4	&	&	CC
1979	1029	5	DRUMSTICKS	drumstick	NNS
1979	1029	6	If	if	IN
1979	1029	7	you	-PRON-	PRP
1979	1029	8	have	have	VBP
1979	1029	9	n't	not	RB
1979	1029	10	liked	like	VBN
1979	1029	11	dark	dark	JJ
1979	1029	12	meat	meat	NN
1979	1029	13	up	up	IN
1979	1029	14	until	until	IN
1979	1029	15	now	now	RB
1979	1029	16	,	,	,
1979	1029	17	try	try	VB
1979	1029	18	these	these	DT
1979	1029	19	recipes	recipe	NNS
1979	1029	20	with	with	IN
1979	1029	21	an	an	DT
1979	1029	22	open	open	JJ
1979	1029	23	mind	mind	NN
1979	1029	24	.	.	.
1979	1030	1	Thigh	thigh	JJ
1979	1030	2	meat	meat	NN
1979	1030	3	,	,	,
1979	1030	4	drumsticks	drumstick	NNS
1979	1030	5	,	,	,
1979	1030	6	or	or	CC
1979	1030	7	the	the	DT
1979	1030	8	meat	meat	NN
1979	1030	9	from	from	IN
1979	1030	10	any	any	DT
1979	1030	11	well	well	RB
1979	1030	12	-	-	HYPH
1979	1030	13	exercised	exercise	VBN
1979	1030	14	muscle	muscle	NN
1979	1030	15	,	,	,
1979	1030	16	has	have	VBZ
1979	1030	17	more	more	JJR
1979	1030	18	flavor	flavor	NN
1979	1030	19	and	and	CC
1979	1030	20	is	be	VBZ
1979	1030	21	apt	apt	JJ
1979	1030	22	to	to	TO
1979	1030	23	be	be	VB
1979	1030	24	juicier	juicy	JJR
1979	1030	25	.	.	.
1979	1031	1	If	if	IN
1979	1031	2	Frank	Frank	NNP
1979	1031	3	were	be	VBD
1979	1031	4	going	go	VBG
1979	1031	5	by	by	IN
1979	1031	6	taste	taste	NN
1979	1031	7	alone	alone	RB
1979	1031	8	and	and	CC
1979	1031	9	forgetting	forget	VBG
1979	1031	10	about	about	IN
1979	1031	11	calories	calorie	NNS
1979	1031	12	,	,	,
1979	1031	13	he	-PRON-	PRP
1979	1031	14	would	would	MD
1979	1031	15	always	always	RB
1979	1031	16	choose	choose	VB
1979	1031	17	thigh	thigh	NN
1979	1031	18	meat	meat	NN
1979	1031	19	.	.	.
1979	1032	1	I	-PRON-	PRP
1979	1032	2	was	be	VBD
1979	1032	3	present	present	JJ
1979	1032	4	at	at	IN
1979	1032	5	a	a	DT
1979	1032	6	taste	taste	NN
1979	1032	7	testing	testing	NN
1979	1032	8	at	at	IN
1979	1032	9	Perdue	Perdue	NNP
1979	1032	10	when	when	WRB
1979	1032	11	Teri	Teri	NNP
1979	1032	12	Benson	Benson	NNP
1979	1032	13	,	,	,
1979	1032	14	a	a	DT
1979	1032	15	Food	Food	NNP
1979	1032	16	Technician	Technician	NNP
1979	1032	17	,	,	,
1979	1032	18	asked	ask	VBD
1979	1032	19	the	the	DT
1979	1032	20	dozen	dozen	NN
1979	1032	21	or	or	CC
1979	1032	22	so	so	RB
1979	1032	23	participants	participant	NNS
1979	1032	24	to	to	TO
1979	1032	25	rate	rate	VB
1979	1032	26	the	the	DT
1979	1032	27	flavor	flavor	NN
1979	1032	28	of	of	IN
1979	1032	29	various	various	JJ
1979	1032	30	parts	part	NNS
1979	1032	31	of	of	IN
1979	1032	32	a	a	DT
1979	1032	33	chicken	chicken	NN
1979	1032	34	.	.	.
1979	1033	1	The	the	DT
1979	1033	2	chicken	chicken	NN
1979	1033	3	was	be	VBD
1979	1033	4	ground	grind	VBN
1979	1033	5	and	and	CC
1979	1033	6	fried	fry	VBN
1979	1033	7	in	in	IN
1979	1033	8	patties	patty	NNS
1979	1033	9	so	so	IN
1979	1033	10	none	none	NN
1979	1033	11	of	of	IN
1979	1033	12	us	-PRON-	PRP
1979	1033	13	could	could	MD
1979	1033	14	identify	identify	VB
1979	1033	15	which	which	WDT
1979	1033	16	parts	part	NNS
1979	1033	17	we	-PRON-	PRP
1979	1033	18	were	be	VBD
1979	1033	19	eating	eat	VBG
1979	1033	20	.	.	.
1979	1034	1	We	-PRON-	PRP
1979	1034	2	also	also	RB
1979	1034	3	could	could	MD
1979	1034	4	n't	not	RB
1979	1034	5	be	be	VB
1979	1034	6	influenced	influence	VBN
1979	1034	7	by	by	IN
1979	1034	8	what	what	WP
1979	1034	9	our	-PRON-	PRP$
1979	1034	10	neighbors	neighbor	NNS
1979	1034	11	thought	think	VBD
1979	1034	12	because	because	IN
1979	1034	13	each	each	DT
1979	1034	14	patty	patty	NNP
1979	1034	15	was	be	VBD
1979	1034	16	coded	code	VBN
1979	1034	17	and	and	CC
1979	1034	18	the	the	DT
1979	1034	19	breast	breast	NN
1979	1034	20	meat	meat	NN
1979	1034	21	or	or	CC
1979	1034	22	the	the	DT
1979	1034	23	thigh	thigh	JJ
1979	1034	24	meat	meat	NN
1979	1034	25	on	on	IN
1979	1034	26	my	-PRON-	PRP$
1979	1034	27	plate	plate	NN
1979	1034	28	was	be	VBD
1979	1034	29	in	in	IN
1979	1034	30	a	a	DT
1979	1034	31	different	different	JJ
1979	1034	32	position	position	NN
1979	1034	33	from	from	IN
1979	1034	34	what	what	WP
1979	1034	35	they	-PRON-	PRP
1979	1034	36	'd	'd	MD
1979	1034	37	be	be	VB
1979	1034	38	on	on	IN
1979	1034	39	my	-PRON-	PRP$
1979	1034	40	neighbor	neighbor	NN
1979	1034	41	's	's	POS
1979	1034	42	plate	plate	NN
1979	1034	43	.	.	.
1979	1035	1	The	the	DT
1979	1035	2	test	test	NN
1979	1035	3	was	be	VBD
1979	1035	4	replicated	replicate	VBN
1979	1035	5	with	with	IN
1979	1035	6	many	many	JJ
1979	1035	7	different	different	JJ
1979	1035	8	groups	group	NNS
1979	1035	9	,	,	,
1979	1035	10	but	but	CC
1979	1035	11	the	the	DT
1979	1035	12	results	result	NNS
1979	1035	13	were	be	VBD
1979	1035	14	fairly	fairly	RB
1979	1035	15	uniform	uniform	JJ
1979	1035	16	:	:	:
1979	1035	17	people	people	NNS
1979	1035	18	prefer	prefer	VBP
1979	1035	19	the	the	DT
1979	1035	20	flavor	flavor	NN
1979	1035	21	and	and	CC
1979	1035	22	juiciness	juiciness	NN
1979	1035	23	of	of	IN
1979	1035	24	thigh	thigh	NN
1979	1035	25	meat	meat	NN
1979	1035	26	.	.	.
1979	1036	1	Try	try	VB
1979	1036	2	a	a	DT
1979	1036	3	few	few	JJ
1979	1036	4	of	of	IN
1979	1036	5	these	these	DT
1979	1036	6	recipes	recipe	NNS
1979	1036	7	;	;	:
1979	1036	8	you	-PRON-	PRP
1979	1036	9	may	may	MD
1979	1036	10	discover	discover	VB
1979	1036	11	some	some	DT
1979	1036	12	new	new	JJ
1979	1036	13	family	family	NN
1979	1036	14	favorites	favorite	NNS
1979	1036	15	.	.	.
1979	1037	1	WALDORF	WALDORF	NNP
1979	1037	2	SALADServes	saladserve	VBZ
1979	1037	3	4	4	CD
1979	1037	4	You	-PRON-	PRP
1979	1037	5	could	could	MD
1979	1037	6	use	use	VB
1979	1037	7	other	other	JJ
1979	1037	8	apples	apple	NNS
1979	1037	9	in	in	IN
1979	1037	10	this	this	DT
1979	1037	11	recipe	recipe	NN
1979	1037	12	,	,	,
1979	1037	13	such	such	JJ
1979	1037	14	as	as	IN
1979	1037	15	Red	Red	NNP
1979	1037	16	Delicious	Delicious	NNP
1979	1037	17	or	or	CC
1979	1037	18	Granny	Granny	NNP
1979	1037	19	Smith	Smith	NNP
1979	1037	20	,	,	,
1979	1037	21	but	but	CC
1979	1037	22	the	the	DT
1979	1037	23	McIntosh	McIntosh	NNP
1979	1037	24	with	with	IN
1979	1037	25	its	-PRON-	PRP$
1979	1037	26	characteristic	characteristic	JJ
1979	1037	27	crispness	crispness	NN
1979	1037	28	,	,	,
1979	1037	29	juiciness	juiciness	NNP
1979	1037	30	,	,	,
1979	1037	31	and	and	CC
1979	1037	32	mildly	mildly	RB
1979	1037	33	tart	tart	JJ
1979	1037	34	flavor	flavor	NN
1979	1037	35	works	work	VBZ
1979	1037	36	particularly	particularly	RB
1979	1037	37	well	well	RB
1979	1037	38	in	in	IN
1979	1037	39	this	this	DT
1979	1037	40	recipe	recipe	NN
1979	1037	41	.	.	.
1979	1038	1	You	-PRON-	PRP
1979	1038	2	can	can	MD
1979	1038	3	tell	tell	VB
1979	1038	4	a	a	DT
1979	1038	5	McIntosh	McIntosh	NNP
1979	1038	6	by	by	IN
1979	1038	7	its	-PRON-	PRP$
1979	1038	8	two	two	CD
1979	1038	9	-	-	HYPH
1979	1038	10	toned	tone	VBN
1979	1038	11	red	red	JJ
1979	1038	12	and	and	CC
1979	1038	13	green	green	JJ
1979	1038	14	skin	skin	NN
1979	1038	15	.	.	.
1979	1039	1	1	1	CD
1979	1039	2	quart	quart	NNP
1979	1039	3	chicken	chicken	NNP
1979	1039	4	broth	broth	NN
1979	1039	5	4	4	CD
1979	1039	6	roaster	roaster	NN
1979	1039	7	boneless	boneless	NN
1979	1039	8	thigh	thigh	NN
1979	1039	9	cutlets	cutlet	NNS
1979	1039	10	1/4	1/4	CD
1979	1039	11	cup	cup	NN
1979	1039	12	fresh	fresh	JJ
1979	1039	13	lemon	lemon	NN
1979	1039	14	juice	juice	NN
1979	1039	15	1	1	CD
1979	1039	16	teaspoon	teaspoon	NN
1979	1039	17	Dijon	Dijon	NNP
1979	1039	18	mustard	mustard	NN
1979	1039	19	1/4	1/4	CD
1979	1039	20	cup	cup	NN
1979	1039	21	vegetable	vegetable	NN
1979	1039	22	oil	oil	NN
1979	1039	23	2	2	CD
1979	1039	24	tablespoons	tablespoon	NNS
1979	1039	25	minced	mince	VBN
1979	1039	26	,	,	,
1979	1039	27	fresh	fresh	JJ
1979	1039	28	parsley	parsley	NN
1979	1039	29	Salt	salt	NN
1979	1039	30	and	and	CC
1979	1039	31	ground	ground	NN
1979	1039	32	pepper	pepper	NN
1979	1039	33	to	to	TO
1979	1039	34	taste	taste	NN
1979	1039	35	1/2	1/2	CD
1979	1039	36	cup	cup	NN
1979	1039	37	celery	celery	NN
1979	1039	38	,	,	,
1979	1039	39	thinly	thinly	RB
1979	1039	40	sliced	slice	VBD
1979	1039	41	1	1	CD
1979	1039	42	to	to	IN
1979	1039	43	2	2	CD
1979	1039	44	McIntosh	McIntosh	NNP
1979	1039	45	apples	apple	NNS
1979	1039	46	,	,	,
1979	1039	47	unpeeled	unpeele	VBN
1979	1039	48	in	in	IN
1979	1039	49	1/2-inch	1/2-inch	CD
1979	1039	50	cubes	cube	NNS
1979	1039	51	(	(	-LRB-
1979	1039	52	about	about	RB
1979	1039	53	1	1	CD
1979	1039	54	cup	cup	NN
1979	1039	55	)	)	-RRB-
1979	1039	56	1/2	1/2	CD
1979	1039	57	cup	cup	NN
1979	1039	58	walnut	walnut	NNP
1979	1039	59	halves	halve	VBZ
1979	1039	60	1	1	CD
1979	1039	61	head	head	NN
1979	1039	62	Bibb	Bibb	NNP
1979	1039	63	or	or	CC
1979	1039	64	Boston	Boston	NNP
1979	1039	65	lettuce	lettuce	NN
1979	1039	66	In	in	IN
1979	1039	67	a	a	DT
1979	1039	68	2	2	CD
1979	1039	69	quart	quart	JJ
1979	1039	70	saucepan	saucepan	NN
1979	1039	71	over	over	IN
1979	1039	72	medium	medium	JJ
1979	1039	73	heat	heat	NN
1979	1039	74	,	,	,
1979	1039	75	bring	bring	VBP
1979	1039	76	chicken	chicken	NN
1979	1039	77	broth	broth	NN
1979	1039	78	to	to	IN
1979	1039	79	a	a	DT
1979	1039	80	boil	boil	NN
1979	1039	81	.	.	.
1979	1040	1	Add	add	VB
1979	1040	2	chicken	chicken	NN
1979	1040	3	and	and	CC
1979	1040	4	simmer	simmer	NN
1979	1040	5	over	over	IN
1979	1040	6	low	low	JJ
1979	1040	7	heat	heat	NN
1979	1040	8	for	for	IN
1979	1040	9	30	30	CD
1979	1040	10	minutes	minute	NNS
1979	1040	11	,	,	,
1979	1040	12	uncovered	uncover	VBN
1979	1040	13	.	.	.
1979	1041	1	Drain	drain	NN
1979	1041	2	thighs	thigh	NNS
1979	1041	3	and	and	CC
1979	1041	4	cut	cut	VBD
1979	1041	5	into	into	IN
1979	1041	6	bite	bite	NN
1979	1041	7	-	-	HYPH
1979	1041	8	size	size	NN
1979	1041	9	pieces	piece	NNS
1979	1041	10	.	.	.
1979	1042	1	Reserve	reserve	NN
1979	1042	2	broth	broth	NN
1979	1042	3	for	for	IN
1979	1042	4	other	other	JJ
1979	1042	5	use	use	NN
1979	1042	6	.	.	.
1979	1043	1	In	in	IN
1979	1043	2	a	a	DT
1979	1043	3	mixing	mixing	JJ
1979	1043	4	bowl	bowl	NN
1979	1043	5	blend	blend	NN
1979	1043	6	together	together	RB
1979	1043	7	lemon	lemon	NN
1979	1043	8	,	,	,
1979	1043	9	mustard	mustard	NN
1979	1043	10	,	,	,
1979	1043	11	oil	oil	NN
1979	1043	12	,	,	,
1979	1043	13	parsley	parsley	NN
1979	1043	14	,	,	,
1979	1043	15	and	and	CC
1979	1043	16	salt	salt	NN
1979	1043	17	and	and	CC
1979	1043	18	pepper	pepper	NN
1979	1043	19	.	.	.
1979	1044	1	Toss	toss	VB
1979	1044	2	warm	warm	JJ
1979	1044	3	chicken	chicken	NN
1979	1044	4	with	with	IN
1979	1044	5	sauce	sauce	NN
1979	1044	6	and	and	CC
1979	1044	7	allow	allow	VB
1979	1044	8	to	to	TO
1979	1044	9	cool	cool	JJ
1979	1044	10	.	.	.
1979	1045	1	Toss	toss	VB
1979	1045	2	with	with	IN
1979	1045	3	remaining	remain	VBG
1979	1045	4	ingredients	ingredient	NNS
1979	1045	5	and	and	CC
1979	1045	6	serve	serve	VB
1979	1045	7	on	on	IN
1979	1045	8	beds	bed	NNS
1979	1045	9	of	of	IN
1979	1045	10	Bibb	Bibb	NNP
1979	1045	11	or	or	CC
1979	1045	12	Boston	Boston	NNP
1979	1045	13	lettuce	lettuce	NN
1979	1045	14	.	.	.
1979	1046	1	DRUMSTICKS	drumstick	NNS
1979	1046	2	WITH	with	IN
1979	1046	3	HERB	HERB	NNP
1979	1046	4	SAUCEServes	sauceserve	VBZ
1979	1046	5	2	2	CD
1979	1046	6	When	when	WRB
1979	1046	7	serving	serve	VBG
1979	1046	8	this	this	DT
1979	1046	9	recipe	recipe	NN
1979	1046	10	,	,	,
1979	1046	11	take	take	VB
1979	1046	12	a	a	DT
1979	1046	13	tip	tip	NN
1979	1046	14	from	from	IN
1979	1046	15	Bev	Bev	NNP
1979	1046	16	Cox	Cox	NNP
1979	1046	17	,	,	,
1979	1046	18	a	a	DT
1979	1046	19	woman	woman	NN
1979	1046	20	who	who	WP
1979	1046	21	not	not	RB
1979	1046	22	only	only	RB
1979	1046	23	is	be	VBZ
1979	1046	24	responsible	responsible	JJ
1979	1046	25	for	for	IN
1979	1046	26	many	many	JJ
1979	1046	27	of	of	IN
1979	1046	28	my	-PRON-	PRP$
1979	1046	29	favorite	favorite	JJ
1979	1046	30	Perdue	Perdue	NNP
1979	1046	31	recipes	recipe	NNS
1979	1046	32	over	over	IN
1979	1046	33	the	the	DT
1979	1046	34	years	year	NNS
1979	1046	35	,	,	,
1979	1046	36	but	but	CC
1979	1046	37	who	who	WP
1979	1046	38	is	be	VBZ
1979	1046	39	also	also	RB
1979	1046	40	famous	famous	JJ
1979	1046	41	for	for	IN
1979	1046	42	being	be	VBG
1979	1046	43	one	one	CD
1979	1046	44	of	of	IN
1979	1046	45	the	the	DT
1979	1046	46	best	good	JJS
1979	1046	47	food	food	NN
1979	1046	48	stylists	stylist	NNS
1979	1046	49	around	around	RB
1979	1046	50	.	.	.
1979	1047	1	She	-PRON-	PRP
1979	1047	2	likes	like	VBZ
1979	1047	3	to	to	TO
1979	1047	4	have	have	VB
1979	1047	5	the	the	DT
1979	1047	6	garnishes	garnish	NNS
1979	1047	7	mirror	mirror	VB
1979	1047	8	the	the	DT
1979	1047	9	seasonings	seasoning	NNS
1979	1047	10	,	,	,
1979	1047	11	so	so	CC
1979	1047	12	if	if	IN
1979	1047	13	she	-PRON-	PRP
1979	1047	14	had	have	VBD
1979	1047	15	,	,	,
1979	1047	16	for	for	IN
1979	1047	17	example	example	NN
1979	1047	18	,	,	,
1979	1047	19	this	this	DT
1979	1047	20	chicken	chicken	NN
1979	1047	21	recipe	recipe	VBP
1979	1047	22	with	with	IN
1979	1047	23	basil	basil	NN
1979	1047	24	in	in	IN
1979	1047	25	it	-PRON-	PRP
1979	1047	26	,	,	,
1979	1047	27	she	-PRON-	PRP
1979	1047	28	'd	'd	MD
1979	1047	29	be	be	VB
1979	1047	30	apt	apt	JJ
1979	1047	31	to	to	TO
1979	1047	32	garnish	garnish	VB
1979	1047	33	it	-PRON-	PRP
1979	1047	34	with	with	IN
1979	1047	35	fresh	fresh	JJ
1979	1047	36	basil	basil	NN
1979	1047	37	.	.	.
1979	1048	1	She	-PRON-	PRP
1979	1048	2	also	also	RB
1979	1048	3	believes	believe	VBZ
1979	1048	4	that	that	IN
1979	1048	5	garnishes	garnish	NNS
1979	1048	6	should	should	MD
1979	1048	7	be	be	VB
1979	1048	8	edible	edible	JJ
1979	1048	9	.	.	.
1979	1049	1	These	these	DT
1979	1049	2	chicken	chicken	NN
1979	1049	3	drumsticks	drumstick	VBZ
1979	1049	4	with	with	IN
1979	1049	5	new	new	JJ
1979	1049	6	potatoes	potato	NNS
1979	1049	7	and	and	CC
1979	1049	8	green	green	JJ
1979	1049	9	beans	bean	NNS
1979	1049	10	would	would	MD
1979	1049	11	be	be	VB
1979	1049	12	a	a	DT
1979	1049	13	simple	simple	JJ
1979	1049	14	dinner	dinner	NN
1979	1049	15	,	,	,
1979	1049	16	but	but	CC
1979	1049	17	sprinkle	sprinkle	VB
1979	1049	18	the	the	DT
1979	1049	19	new	new	JJ
1979	1049	20	potatoes	potato	NNS
1979	1049	21	with	with	IN
1979	1049	22	chopped	chopped	JJ
1979	1049	23	chives	chive	NNS
1979	1049	24	,	,	,
1979	1049	25	stick	stick	VB
1979	1049	26	a	a	DT
1979	1049	27	red	red	JJ
1979	1049	28	pepper	pepper	NN
1979	1049	29	ring	ring	NN
1979	1049	30	around	around	IN
1979	1049	31	the	the	DT
1979	1049	32	green	green	JJ
1979	1049	33	beans	bean	NNS
1979	1049	34	and	and	CC
1979	1049	35	you	-PRON-	PRP
1979	1049	36	have	have	VBP
1979	1049	37	something	something	NN
1979	1049	38	that	that	WDT
1979	1049	39	looks	look	VBZ
1979	1049	40	special	special	JJ
1979	1049	41	as	as	RB
1979	1049	42	well	well	RB
1979	1049	43	as	as	IN
1979	1049	44	tastes	taste	NNS
1979	1049	45	special	special	JJ
1979	1049	46	.	.	.
1979	1050	1	5	5	CD
1979	1050	2	roaster	roaster	NN
1979	1050	3	drumsticks	drumstick	NNS
1979	1050	4	salt	salt	NN
1979	1050	5	and	and	CC
1979	1050	6	ground	ground	NN
1979	1050	7	pepper	pepper	NN
1979	1050	8	to	to	TO
1979	1050	9	taste	taste	NN
1979	1050	10	1	1	CD
1979	1050	11	clove	clove	NNP
1979	1050	12	garlic	garlic	NNP
1979	1050	13	,	,	,
1979	1050	14	minced	mince	VBD
1979	1050	15	2	2	CD
1979	1050	16	tablespoons	tablespoon	NNS
1979	1050	17	olive	olive	NN
1979	1050	18	oil	oil	NN
1979	1050	19	Sauce	sauce	NN
1979	1050	20	:	:	:
1979	1050	21	1/4	1/4	CD
1979	1050	22	cup	cup	NN
1979	1050	23	minced	mince	VBN
1979	1050	24	fresh	fresh	JJ
1979	1050	25	basil	basil	NN
1979	1050	26	,	,	,
1979	1050	27	or	or	CC
1979	1050	28	1	1	CD
1979	1050	29	tablespoon	tablespoon	NN
1979	1050	30	dried	dry	VBD
1979	1050	31	1/4	1/4	CD
1979	1050	32	cup	cup	NN
1979	1050	33	minced	mince	VBN
1979	1050	34	,	,	,
1979	1050	35	fresh	fresh	JJ
1979	1050	36	parsley	parsley	NNP
1979	1050	37	1/4	1/4	CD
1979	1050	38	cup	cup	NNP
1979	1050	39	thinly	thinly	RB
1979	1050	40	sliced	slice	VBD
1979	1050	41	scallions	scallion	NNS
1979	1050	42	2	2	CD
1979	1050	43	tablespoons	tablespoon	NNS
1979	1050	44	white	white	JJ
1979	1050	45	vinegar	vinegar	NN
1979	1050	46	1	1	CD
1979	1050	47	tablespoon	tablespoon	NN
1979	1050	48	minced	mince	VBD
1979	1050	49	fresh	fresh	JJ
1979	1050	50	tarragon	tarragon	NN
1979	1050	51	,	,	,
1979	1050	52	or	or	CC
1979	1050	53	1	1	CD
1979	1050	54	teaspoon	teaspoon	NN
1979	1050	55	dried	dry	VBD
1979	1050	56	1	1	CD
1979	1050	57	tablespoon	tablespoon	NN
1979	1050	58	capers	caper	NNS
1979	1050	59	1/4	1/4	CD
1979	1050	60	cup	cup	NN
1979	1050	61	olive	olive	NN
1979	1050	62	oil	oil	NN
1979	1050	63	Preheat	Preheat	NNP
1979	1050	64	oven	oven	VBD
1979	1050	65	to	to	IN
1979	1050	66	375oF.	375oF.	.
1979	1051	1	Place	place	NN
1979	1051	2	drumsticks	drumstick	NNS
1979	1051	3	in	in	IN
1979	1051	4	a	a	DT
1979	1051	5	baking	baking	NN
1979	1051	6	pan	pan	NN
1979	1051	7	and	and	CC
1979	1051	8	season	season	NN
1979	1051	9	with	with	IN
1979	1051	10	salt	salt	NN
1979	1051	11	and	and	CC
1979	1051	12	pepper	pepper	NN
1979	1051	13	.	.	.
1979	1052	1	In	in	IN
1979	1052	2	a	a	DT
1979	1052	3	small	small	JJ
1979	1052	4	bowl	bowl	NN
1979	1052	5	combine	combine	VB
1979	1052	6	garlic	garlic	JJ
1979	1052	7	and	and	CC
1979	1052	8	olive	olive	NN
1979	1052	9	oil	oil	NN
1979	1052	10	and	and	CC
1979	1052	11	baste	baste	NNP
1979	1052	12	drumsticks	drumstick	NNS
1979	1052	13	generously	generously	RB
1979	1052	14	.	.	.
1979	1053	1	Bake	bake	VB
1979	1053	2	drumsticks	drumstick	NNS
1979	1053	3	for	for	IN
1979	1053	4	60	60	CD
1979	1053	5	to	to	TO
1979	1053	6	75	75	CD
1979	1053	7	minutes	minute	NNS
1979	1053	8	until	until	IN
1979	1053	9	tender	tender	NN
1979	1053	10	and	and	CC
1979	1053	11	cooked	cook	VBD
1979	1053	12	through	through	RB
1979	1053	13	,	,	,
1979	1053	14	turning	turning	NN
1979	1053	15	and	and	CC
1979	1053	16	basting	baste	VBG
1979	1053	17	once	once	RB
1979	1053	18	.	.	.
1979	1054	1	Meanwhile	meanwhile	RB
1979	1054	2	,	,	,
1979	1054	3	in	in	IN
1979	1054	4	a	a	DT
1979	1054	5	bowl	bowl	NN
1979	1054	6	make	make	VBP
1979	1054	7	sauce	sauce	NN
1979	1054	8	by	by	IN
1979	1054	9	whisking	whisk	VBG
1979	1054	10	together	together	RB
1979	1054	11	remaining	remain	VBG
1979	1054	12	ingredients	ingredient	NNS
1979	1054	13	.	.	.
1979	1055	1	Serve	serve	VB
1979	1055	2	drumsticks	drumstick	NNS
1979	1055	3	,	,	,
1979	1055	4	passing	pass	VBG
1979	1055	5	sauce	sauce	NN
1979	1055	6	separately	separately	RB
1979	1055	7	.	.	.
1979	1056	1	DRUMSTICKS	drumstick	NNS
1979	1056	2	ZINGARAServes	zingaraserve	NNS
1979	1056	3	2	2	CD
1979	1056	4	The	the	DT
1979	1056	5	word	word	NN
1979	1056	6	"	"	``
1979	1056	7	zingara	zingara	NN
1979	1056	8	"	"	''
1979	1056	9	is	be	VBZ
1979	1056	10	from	from	IN
1979	1056	11	a	a	DT
1979	1056	12	French	french	JJ
1979	1056	13	sauce	sauce	NN
1979	1056	14	with	with	IN
1979	1056	15	mushrooms	mushroom	NNS
1979	1056	16	,	,	,
1979	1056	17	ham	ham	NN
1979	1056	18	,	,	,
1979	1056	19	and	and	CC
1979	1056	20	truffles	truffle	NNS
1979	1056	21	.	.	.
1979	1057	1	In	in	IN
1979	1057	2	this	this	DT
1979	1057	3	version	version	NN
1979	1057	4	,	,	,
1979	1057	5	I	-PRON-	PRP
1979	1057	6	've	have	VB
1979	1057	7	skipped	skip	VBN
1979	1057	8	the	the	DT
1979	1057	9	truffles	truffle	NNS
1979	1057	10	.	.	.
1979	1058	1	5	5	CD
1979	1058	2	roaster	roaster	NN
1979	1058	3	drumsticks	drumstick	NNS
1979	1058	4	3/4	3/4	CD
1979	1058	5	cup	cup	NN
1979	1058	6	(	(	-LRB-
1979	1058	7	3-ounces	3-ounces	CD
1979	1058	8	)	)	-RRB-
1979	1058	9	minced	mince	VBD
1979	1058	10	fresh	fresh	JJ
1979	1058	11	mushrooms	mushroom	NNS
1979	1058	12	3/4	3/4	CD
1979	1058	13	cup	cup	NN
1979	1058	14	(	(	-LRB-
1979	1058	15	1/4	1/4	CD
1979	1058	16	pound	pound	NN
1979	1058	17	)	)	-RRB-
1979	1058	18	minced	mince	VBN
1979	1058	19	ham	ham	NN
1979	1058	20	1/2	1/2	CD
1979	1058	21	cup	cup	NN
1979	1058	22	minced	mince	VBN
1979	1058	23	shallots	shallot	NNS
1979	1058	24	or	or	CC
1979	1058	25	scallions	scallion	VBZ
1979	1058	26	3	3	CD
1979	1058	27	tablespoons	tablespoon	NNS
1979	1058	28	Madeira	madeira	NN
1979	1058	29	or	or	CC
1979	1058	30	brandy	brandy	NN
1979	1058	31	,	,	,
1979	1058	32	divided	divide	VBD
1979	1058	33	1	1	CD
1979	1058	34	1/2	1/2	CD
1979	1058	35	teaspoons	teaspoon	NNS
1979	1058	36	minced	mince	VBN
1979	1058	37	,	,	,
1979	1058	38	fresh	fresh	JJ
1979	1058	39	tarragon	tarragon	NN
1979	1058	40	,	,	,
1979	1058	41	or	or	CC
1979	1058	42	1/2	1/2	CD
1979	1058	43	teaspoon	teaspoon	NN
1979	1058	44	dried	dry	VBD
1979	1058	45	4	4	CD
1979	1058	46	tablespoons	tablespoon	NNS
1979	1058	47	butter	butter	NN
1979	1058	48	or	or	CC
1979	1058	49	margarine	margarine	NN
1979	1058	50	,	,	,
1979	1058	51	softened	soften	VBN
1979	1058	52	,	,	,
1979	1058	53	divided	divide	VBD
1979	1058	54	salt	salt	NN
1979	1058	55	and	and	CC
1979	1058	56	ground	ground	NN
1979	1058	57	pepper	pepper	NN
1979	1058	58	to	to	TO
1979	1058	59	taste	taste	VB
1979	1058	60	Preheat	Preheat	NNP
1979	1058	61	oven	oven	VBD
1979	1058	62	to	to	IN
1979	1058	63	375oF.	375oF.	.
1979	1059	1	Pull	pull	VB
1979	1059	2	back	back	RP
1979	1059	3	the	the	DT
1979	1059	4	skin	skin	NN
1979	1059	5	of	of	IN
1979	1059	6	each	each	DT
1979	1059	7	drumstick	drumstick	NN
1979	1059	8	and	and	CC
1979	1059	9	cut	cut	VBD
1979	1059	10	lengthwise	lengthwise	NN
1979	1059	11	slits	slit	NNS
1979	1059	12	in	in	IN
1979	1059	13	the	the	DT
1979	1059	14	meat	meat	NN
1979	1059	15	in	in	IN
1979	1059	16	4	4	CD
1979	1059	17	places	place	NNS
1979	1059	18	.	.	.
1979	1060	1	Pull	pull	VB
1979	1060	2	skin	skin	NN
1979	1060	3	back	back	RB
1979	1060	4	into	into	IN
1979	1060	5	place	place	NN
1979	1060	6	In	in	IN
1979	1060	7	a	a	DT
1979	1060	8	mixing	mix	VBG
1979	1060	9	bowl	bowl	NN
1979	1060	10	,	,	,
1979	1060	11	combine	combine	VB
1979	1060	12	mushrooms	mushroom	NNS
1979	1060	13	,	,	,
1979	1060	14	ham	ham	NN
1979	1060	15	,	,	,
1979	1060	16	shallots	shallot	NNS
1979	1060	17	,	,	,
1979	1060	18	1	1	CD
1979	1060	19	tablespoon	tablespoon	NN
1979	1060	20	Madeira	Madeira	NNP
1979	1060	21	,	,	,
1979	1060	22	tarragon	tarragon	NNP
1979	1060	23	,	,	,
1979	1060	24	3	3	CD
1979	1060	25	tablespoons	tablespoon	NNS
1979	1060	26	butter	butter	NN
1979	1060	27	and	and	CC
1979	1060	28	salt	salt	NN
1979	1060	29	and	and	CC
1979	1060	30	pepper	pepper	NN
1979	1060	31	.	.	.
1979	1061	1	Stuff	stuff	NN
1979	1061	2	mixture	mixture	NN
1979	1061	3	under	under	IN
1979	1061	4	the	the	DT
1979	1061	5	skin	skin	NN
1979	1061	6	of	of	IN
1979	1061	7	each	each	DT
1979	1061	8	drumstick	drumstick	NN
1979	1061	9	and	and	CC
1979	1061	10	secure	secure	JJ
1979	1061	11	with	with	IN
1979	1061	12	toothpicks	toothpick	NNS
1979	1061	13	.	.	.
1979	1062	1	Melt	Melt	NNP
1979	1062	2	remaining	remain	VBG
1979	1062	3	butter	butter	NN
1979	1062	4	and	and	CC
1979	1062	5	baste	baste	NNP
1979	1062	6	drumsticks	drumstick	NNS
1979	1062	7	.	.	.
1979	1063	1	Bake	bake	VB
1979	1063	2	for	for	IN
1979	1063	3	60	60	CD
1979	1063	4	to	to	TO
1979	1063	5	75	75	CD
1979	1063	6	minutes	minute	NNS
1979	1063	7	or	or	CC
1979	1063	8	until	until	IN
1979	1063	9	tender	tender	NN
1979	1063	10	and	and	CC
1979	1063	11	cooked	cook	VBD
1979	1063	12	through	through	RB
1979	1063	13	.	.	.
1979	1064	1	Remove	remove	VB
1979	1064	2	to	to	IN
1979	1064	3	a	a	DT
1979	1064	4	serving	serve	VBG
1979	1064	5	platter	platter	NN
1979	1064	6	and	and	CC
1979	1064	7	remove	remove	VB
1979	1064	8	toothpicks	toothpick	NNS
1979	1064	9	.	.	.
1979	1065	1	To	to	IN
1979	1065	2	drippings	dripping	NNS
1979	1065	3	in	in	IN
1979	1065	4	pan	pan	NN
1979	1065	5	,	,	,
1979	1065	6	add	add	VB
1979	1065	7	2	2	CD
1979	1065	8	tablespoons	tablespoon	NNS
1979	1065	9	Madeira	madeira	NN
1979	1065	10	and	and	CC
1979	1065	11	bring	bring	VB
1979	1065	12	to	to	IN
1979	1065	13	a	a	DT
1979	1065	14	boil	boil	NN
1979	1065	15	,	,	,
1979	1065	16	stirring	stir	VBG
1979	1065	17	.	.	.
1979	1066	1	Pour	pour	NN
1979	1066	2	sauce	sauce	NN
1979	1066	3	over	over	IN
1979	1066	4	drumsticks	drumstick	NNS
1979	1066	5	.	.	.
1979	1067	1	CHILI	CHILI	NNP
1979	1067	2	THIGHS	THIGHS	NNP
1979	1067	3	RELLENOS	RELLENOS	NNP
1979	1067	4	If	if	IN
1979	1067	5	you	-PRON-	PRP
1979	1067	6	're	be	VBP
1979	1067	7	making	make	VBG
1979	1067	8	this	this	DT
1979	1067	9	recipe	recipe	NN
1979	1067	10	and	and	CC
1979	1067	11	you	-PRON-	PRP
1979	1067	12	're	be	VBP
1979	1067	13	not	not	RB
1979	1067	14	sure	sure	JJ
1979	1067	15	how	how	WRB
1979	1067	16	old	old	JJ
1979	1067	17	the	the	DT
1979	1067	18	eggs	egg	NNS
1979	1067	19	you	-PRON-	PRP
1979	1067	20	have	have	VBP
1979	1067	21	in	in	IN
1979	1067	22	your	-PRON-	PRP$
1979	1067	23	refrigerator	refrigerator	NN
1979	1067	24	are	be	VBP
1979	1067	25	,	,	,
1979	1067	26	the	the	DT
1979	1067	27	chances	chance	NNS
1979	1067	28	are	be	VBP
1979	1067	29	that	that	IN
1979	1067	30	they	-PRON-	PRP
1979	1067	31	're	be	VBP
1979	1067	32	still	still	RB
1979	1067	33	good	good	JJ
1979	1067	34	.	.	.
1979	1068	1	As	as	RB
1979	1068	2	long	long	RB
1979	1068	3	as	as	IN
1979	1068	4	they	-PRON-	PRP
1979	1068	5	're	be	VBP
1979	1068	6	clean	clean	JJ
1979	1068	7	,	,	,
1979	1068	8	dry	dry	JJ
1979	1068	9	,	,	,
1979	1068	10	have	have	VBP
1979	1068	11	been	be	VBN
1979	1068	12	kept	keep	VBN
1979	1068	13	cold	cold	JJ
1979	1068	14	and	and	CC
1979	1068	15	have	have	VBP
1979	1068	16	no	no	DT
1979	1068	17	cracks	crack	NNS
1979	1068	18	,	,	,
1979	1068	19	and	and	CC
1979	1068	20	were	be	VBD
1979	1068	21	n't	not	RB
1979	1068	22	cooked	cook	VBN
1979	1068	23	,	,	,
1979	1068	24	they	-PRON-	PRP
1979	1068	25	'll	will	MD
1979	1068	26	last	last	VB
1979	1068	27	for	for	IN
1979	1068	28	months	month	NNS
1979	1068	29	in	in	IN
1979	1068	30	your	-PRON-	PRP$
1979	1068	31	refrigerator	refrigerator	NN
1979	1068	32	and	and	CC
1979	1068	33	still	still	RB
1979	1068	34	be	be	VB
1979	1068	35	suitable	suitable	JJ
1979	1068	36	for	for	IN
1979	1068	37	cooking	cook	VBG
1979	1068	38	in	in	IN
1979	1068	39	dishes	dish	NNS
1979	1068	40	like	like	IN
1979	1068	41	this	this	DT
1979	1068	42	.	.	.
1979	1069	1	Eggs	egg	NNS
1979	1069	2	that	that	WDT
1979	1069	3	are	be	VBP
1979	1069	4	several	several	JJ
1979	1069	5	months	month	NNS
1979	1069	6	old	old	JJ
1979	1069	7	wo	will	MD
1979	1069	8	n't	not	RB
1979	1069	9	have	have	VB
1979	1069	10	the	the	DT
1979	1069	11	quality	quality	NN
1979	1069	12	of	of	IN
1979	1069	13	a	a	DT
1979	1069	14	perfectly	perfectly	RB
1979	1069	15	fresh	fresh	JJ
1979	1069	16	egg	egg	NN
1979	1069	17	,	,	,
1979	1069	18	and	and	CC
1979	1069	19	I	-PRON-	PRP
1979	1069	20	would	would	MD
1979	1069	21	n't	not	RB
1979	1069	22	use	use	VB
1979	1069	23	them	-PRON-	PRP
1979	1069	24	for	for	IN
1979	1069	25	frying	fry	VBG
1979	1069	26	,	,	,
1979	1069	27	but	but	CC
1979	1069	28	they	-PRON-	PRP
1979	1069	29	're	be	VBP
1979	1069	30	still	still	RB
1979	1069	31	edible	edible	JJ
1979	1069	32	.	.	.
1979	1070	1	Do	do	VBP
1979	1070	2	be	be	VB
1979	1070	3	sure	sure	JJ
1979	1070	4	they	-PRON-	PRP
1979	1070	5	've	have	VB
1979	1070	6	been	be	VBN
1979	1070	7	kept	keep	VBN
1979	1070	8	cold	cold	JJ
1979	1070	9	and	and	CC
1979	1070	10	have	have	VBP
1979	1070	11	no	no	DT
1979	1070	12	cracks	crack	NNS
1979	1070	13	and	and	CC
1979	1070	14	are	be	VBP
1979	1070	15	clean	clean	JJ
1979	1070	16	.	.	.
1979	1071	1	4	4	CD
1979	1071	2	roaster	roaster	VB
1979	1071	3	boneless	boneless	NN
1979	1071	4	thigh	thigh	NN
1979	1071	5	cutlets	cutlet	NNS
1979	1071	6	1	1	CD
1979	1071	7	can	can	NN
1979	1071	8	(	(	-LRB-
1979	1071	9	4-ounces	4-ounces	CD
1979	1071	10	)	)	-RRB-
1979	1071	11	whole	whole	JJ
1979	1071	12	,	,	,
1979	1071	13	mild	mild	JJ
1979	1071	14	green	green	JJ
1979	1071	15	chilies	chilie	NNS
1979	1071	16	,	,	,
1979	1071	17	seeded	seed	VBD
1979	1071	18	1	1	CD
1979	1071	19	egg	egg	NN
1979	1071	20	,	,	,
1979	1071	21	beaten	beat	VBN
1979	1071	22	salt	salt	NN
1979	1071	23	and	and	CC
1979	1071	24	ground	ground	NN
1979	1071	25	pepper	pepper	NN
1979	1071	26	to	to	TO
1979	1071	27	taste	taste	NN
1979	1071	28	1/2	1/2	CD
1979	1071	29	cup	cup	NN
1979	1071	30	seasoned	season	VBN
1979	1071	31	bread	bread	NN
1979	1071	32	crumbs	crumb	VBZ
1979	1071	33	1	1	CD
1979	1071	34	tablespoon	tablespoon	NN
1979	1071	35	butter	butter	NN
1979	1071	36	or	or	CC
1979	1071	37	margarine	margarine	NN
1979	1071	38	1	1	CD
1979	1071	39	tablespoon	tablespoon	NN
1979	1071	40	olive	olive	NN
1979	1071	41	oil	oil	NN
1979	1071	42	1	1	CD
1979	1071	43	can	can	NN
1979	1071	44	(	(	-LRB-
1979	1071	45	8-ounces	8-ounces	CD
1979	1071	46	)	)	-RRB-
1979	1071	47	tomato	tomato	NN
1979	1071	48	sauce	sauce	NN
1979	1071	49	1/2	1/2	CD
1979	1071	50	cup	cup	NN
1979	1071	51	shredded	shred	VBN
1979	1071	52	Monterey	Monterey	NNP
1979	1071	53	Jack	Jack	NNP
1979	1071	54	Cheese	Cheese	NNP
1979	1071	55	Open	Open	NNP
1979	1071	56	thighs	thigh	NNS
1979	1071	57	and	and	CC
1979	1071	58	lay	lie	VBD
1979	1071	59	flat	flat	JJ
1979	1071	60	.	.	.
1979	1072	1	Divide	Divide	NNP
1979	1072	2	chilies	chilie	NNS
1979	1072	3	in	in	IN
1979	1072	4	four	four	CD
1979	1072	5	equal	equal	JJ
1979	1072	6	amounts	amount	NNS
1979	1072	7	and	and	CC
1979	1072	8	place	place	NN
1979	1072	9	in	in	IN
1979	1072	10	the	the	DT
1979	1072	11	center	center	NN
1979	1072	12	of	of	IN
1979	1072	13	each	each	DT
1979	1072	14	thigh	thigh	NN
1979	1072	15	.	.	.
1979	1073	1	Roll	roll	VB
1979	1073	2	up	up	RP
1979	1073	3	and	and	CC
1979	1073	4	secure	secure	VB
1979	1073	5	with	with	IN
1979	1073	6	toothpicks	toothpick	NNS
1979	1073	7	.	.	.
1979	1074	1	In	in	IN
1979	1074	2	a	a	DT
1979	1074	3	shallow	shallow	JJ
1979	1074	4	bowl	bowl	NN
1979	1074	5	,	,	,
1979	1074	6	combine	combine	VB
1979	1074	7	egg	egg	NN
1979	1074	8	and	and	CC
1979	1074	9	salt	salt	NN
1979	1074	10	and	and	CC
1979	1074	11	pepper	pepper	NN
1979	1074	12	to	to	IN
1979	1074	13	taste	taste	NN
1979	1074	14	.	.	.
1979	1075	1	Dip	dip	NN
1979	1075	2	thighs	thigh	VBZ
1979	1075	3	in	in	IN
1979	1075	4	egg	egg	NN
1979	1075	5	and	and	CC
1979	1075	6	roll	roll	NN
1979	1075	7	in	in	IN
1979	1075	8	bread	bread	NN
1979	1075	9	crumbs	crumb	NNS
1979	1075	10	.	.	.
1979	1076	1	Refrigerate	Refrigerate	NNP
1979	1076	2	15	15	CD
1979	1076	3	minutes	minute	NNS
1979	1076	4	.	.	.
1979	1077	1	In	in	IN
1979	1077	2	a	a	DT
1979	1077	3	large	large	JJ
1979	1077	4	skillet	skillet	NN
1979	1077	5	,	,	,
1979	1077	6	over	over	IN
1979	1077	7	medium	medium	NNP
1979	1077	8	heat	heat	NNP
1979	1077	9	,	,	,
1979	1077	10	melt	melt	JJ
1979	1077	11	butter	butter	NN
1979	1077	12	with	with	IN
1979	1077	13	oil	oil	NN
1979	1077	14	.	.	.
1979	1078	1	Add	add	VB
1979	1078	2	thighs	thigh	NNS
1979	1078	3	and	and	CC
1979	1078	4	cook	cook	NN
1979	1078	5	,	,	,
1979	1078	6	turning	turn	VBG
1979	1078	7	,	,	,
1979	1078	8	10	10	CD
1979	1078	9	to	to	TO
1979	1078	10	12	12	CD
1979	1078	11	minutes	minute	NNS
1979	1078	12	or	or	CC
1979	1078	13	until	until	IN
1979	1078	14	brown	brown	JJ
1979	1078	15	on	on	IN
1979	1078	16	all	all	DT
1979	1078	17	sides	side	NNS
1979	1078	18	.	.	.
1979	1079	1	Spoon	spoon	VB
1979	1079	2	tomato	tomato	NN
1979	1079	3	sauce	sauce	NN
1979	1079	4	over	over	IN
1979	1079	5	thighs	thigh	NNS
1979	1079	6	.	.	.
1979	1080	1	Reduce	reduce	VB
1979	1080	2	heat	heat	NN
1979	1080	3	to	to	IN
1979	1080	4	medium	medium	JJ
1979	1080	5	-	-	HYPH
1979	1080	6	low	low	JJ
1979	1080	7	reduce	reduce	NN
1979	1080	8	heat	heat	NN
1979	1080	9	and	and	CC
1979	1080	10	cover	cover	NN
1979	1080	11	.	.	.
1979	1081	1	Cook	cook	VB
1979	1081	2	for	for	IN
1979	1081	3	20	20	CD
1979	1081	4	minutes	minute	NNS
1979	1081	5	or	or	CC
1979	1081	6	until	until	IN
1979	1081	7	thighs	thigh	NNS
1979	1081	8	are	be	VBP
1979	1081	9	cooked	cook	VBN
1979	1081	10	through	through	RB
1979	1081	11	.	.	.
1979	1082	1	Sprinkle	sprinkle	VB
1979	1082	2	with	with	IN
1979	1082	3	cheese	cheese	NN
1979	1082	4	;	;	:
1979	1082	5	cover	cover	NN
1979	1082	6	and	and	CC
1979	1082	7	cook	cook	NN
1979	1082	8	2	2	CD
1979	1082	9	minutes	minute	NNS
1979	1082	10	longer	long	RBR
1979	1082	11	.	.	.
1979	1083	1	INDONESIAN	INDONESIAN	NNP
1979	1083	2	STIR	STIR	NNP
1979	1083	3	-	-	HYPH
1979	1083	4	FRY	FRY	NNP
1979	1083	5	THIGHSServes	thighsserve	NNS
1979	1083	6	4	4	CD
1979	1083	7	This	this	DT
1979	1083	8	recipe	recipe	NN
1979	1083	9	originally	originally	RB
1979	1083	10	called	call	VBN
1979	1083	11	for	for	IN
1979	1083	12	much	much	RB
1979	1083	13	more	more	JJR
1979	1083	14	ginger	ginger	NN
1979	1083	15	,	,	,
1979	1083	16	but	but	CC
1979	1083	17	I	-PRON-	PRP
1979	1083	18	like	like	VBP
1979	1083	19	a	a	DT
1979	1083	20	milder	milder	NN
1979	1083	21	flavor	flavor	NN
1979	1083	22	,	,	,
1979	1083	23	so	so	CC
1979	1083	24	I	-PRON-	PRP
1979	1083	25	reduced	reduce	VBD
1979	1083	26	it	-PRON-	PRP
1979	1083	27	.	.	.
1979	1084	1	You	-PRON-	PRP
1979	1084	2	may	may	MD
1979	1084	3	want	want	VB
1979	1084	4	to	to	TO
1979	1084	5	increase	increase	VB
1979	1084	6	the	the	DT
1979	1084	7	amount	amount	NN
1979	1084	8	suggested	suggest	VBN
1979	1084	9	here	here	RB
1979	1084	10	if	if	IN
1979	1084	11	you	-PRON-	PRP
1979	1084	12	like	like	VBP
1979	1084	13	highly	highly	RB
1979	1084	14	seasoned	season	VBN
1979	1084	15	food	food	NN
1979	1084	16	.	.	.
1979	1085	1	To	to	TO
1979	1085	2	store	store	VB
1979	1085	3	fresh	fresh	JJ
1979	1085	4	ginger	ginger	NN
1979	1085	5	,	,	,
1979	1085	6	keep	keep	VB
1979	1085	7	it	-PRON-	PRP
1979	1085	8	in	in	IN
1979	1085	9	the	the	DT
1979	1085	10	refrigerator	refrigerator	NN
1979	1085	11	in	in	IN
1979	1085	12	a	a	DT
1979	1085	13	plastic	plastic	JJ
1979	1085	14	bag	bag	NN
1979	1085	15	along	along	IN
1979	1085	16	with	with	IN
1979	1085	17	a	a	DT
1979	1085	18	dampened	dampen	VBN
1979	1085	19	paper	paper	NN
1979	1085	20	towel	towel	NN
1979	1085	21	to	to	TO
1979	1085	22	keep	keep	VB
1979	1085	23	it	-PRON-	PRP
1979	1085	24	from	from	IN
1979	1085	25	drying	dry	VBG
1979	1085	26	out	out	RP
1979	1085	27	.	.	.
1979	1086	1	4	4	CD
1979	1086	2	roaster	roaster	VB
1979	1086	3	boneless	boneless	NN
1979	1086	4	thigh	thigh	NN
1979	1086	5	cutlets	cutlet	NNS
1979	1086	6	2	2	CD
1979	1086	7	tablespoons	tablespoon	NNS
1979	1086	8	peanut	peanut	NN
1979	1086	9	or	or	CC
1979	1086	10	vegetable	vegetable	NN
1979	1086	11	oil	oil	NN
1979	1086	12	1/3	1/3	CD
1979	1086	13	cup	cup	NN
1979	1086	14	soy	soy	NN
1979	1086	15	sauce	sauce	NN
1979	1086	16	,	,	,
1979	1086	17	divided	divide	VBD
1979	1086	18	3	3	CD
1979	1086	19	tablespoons	tablespoon	NNS
1979	1086	20	molasses	molasse	NNS
1979	1086	21	3	3	CD
1979	1086	22	tablespoons	tablespoon	NNS
1979	1086	23	rice	rice	NN
1979	1086	24	wine	wine	NN
1979	1086	25	or	or	CC
1979	1086	26	white	white	JJ
1979	1086	27	distilled	distil	VBN
1979	1086	28	vinegar	vinegar	NN
1979	1086	29	2	2	CD
1979	1086	30	teaspoons	teaspoon	NNS
1979	1086	31	minced	mince	VBN
1979	1086	32	,	,	,
1979	1086	33	fresh	fresh	JJ
1979	1086	34	ginger	ginger	NN
1979	1086	35	or	or	CC
1979	1086	36	to	to	TO
1979	1086	37	taste	taste	VB
1979	1086	38	1	1	CD
1979	1086	39	clove	clove	NNP
1979	1086	40	garlic	garlic	NNP
1979	1086	41	,	,	,
1979	1086	42	minced	mince	VBD
1979	1086	43	1/4	1/4	CD
1979	1086	44	teaspoon	teaspoon	NN
1979	1086	45	salt	salt	NN
1979	1086	46	or	or	CC
1979	1086	47	to	to	TO
1979	1086	48	taste	taste	VB
1979	1086	49	1/4	1/4	CD
1979	1086	50	teaspoon	teaspoon	NN
1979	1086	51	red	red	JJ
1979	1086	52	pepper	pepper	NN
1979	1086	53	flakes	flake	NNS
1979	1086	54	or	or	CC
1979	1086	55	ground	ground	NN
1979	1086	56	pepper	pepper	NN
1979	1086	57	pinch	pinch	NN
1979	1086	58	ground	ground	NN
1979	1086	59	cloves	clove	NNS
1979	1086	60	1/8	1/8	CD
1979	1086	61	teaspoon	teaspoon	NN
1979	1086	62	nutmeg	nutmeg	NNP
1979	1086	63	1	1	CD
1979	1086	64	teaspoon	teaspoon	NN
1979	1086	65	cornstarch	cornstarch	NN
1979	1086	66	1	1	CD
1979	1086	67	cup	cup	NN
1979	1086	68	carrots	carrot	NNS
1979	1086	69	,	,	,
1979	1086	70	cut	cut	VBN
1979	1086	71	in	in	IN
1979	1086	72	match	match	NN
1979	1086	73	stick	stick	NN
1979	1086	74	strips	strip	NNS
1979	1086	75	1	1	CD
1979	1086	76	cup	cup	NN
1979	1086	77	peeled	peel	VBN
1979	1086	78	cucumber	cucumber	NN
1979	1086	79	,	,	,
1979	1086	80	halved	halve	VBN
1979	1086	81	,	,	,
1979	1086	82	seeded	seed	VBD
1979	1086	83	and	and	CC
1979	1086	84	cut	cut	VBD
1979	1086	85	into	into	IN
1979	1086	86	match-	match-	NNP
1979	1086	87	stick	stick	NNP
1979	1086	88	strips	strip	NNS
1979	1086	89	1/2	1/2	CD
1979	1086	90	cup	cup	NN
1979	1086	91	thinly	thinly	RB
1979	1086	92	sliced	slice	VBD
1979	1086	93	scallions	scallion	NNS
1979	1086	94	Cut	Cut	NNP
1979	1086	95	thighs	thigh	NNS
1979	1086	96	into	into	IN
1979	1086	97	1/8-inch	1/8-inch	CD
1979	1086	98	strips	strip	NNS
1979	1086	99	.	.	.
1979	1087	1	In	in	IN
1979	1087	2	a	a	DT
1979	1087	3	wok	wok	NN
1979	1087	4	or	or	CC
1979	1087	5	large	large	JJ
1979	1087	6	skillet	skillet	NN
1979	1087	7	over	over	IN
1979	1087	8	medium	medium	NN
1979	1087	9	-	-	HYPH
1979	1087	10	high	high	JJ
1979	1087	11	heat	heat	NN
1979	1087	12	,	,	,
1979	1087	13	heat	heat	NN
1979	1087	14	oil	oil	NN
1979	1087	15	.	.	.
1979	1088	1	Add	add	VB
1979	1088	2	chicken	chicken	NN
1979	1088	3	and	and	CC
1979	1088	4	stir	stir	NN
1979	1088	5	-	-	HYPH
1979	1088	6	fry	fry	NNP
1979	1088	7	for	for	IN
1979	1088	8	2	2	CD
1979	1088	9	minutes	minute	NNS
1979	1088	10	Add	add	VB
1979	1088	11	4	4	CD
1979	1088	12	tablespoons	tablespoon	NNS
1979	1088	13	soy	soy	NN
1979	1088	14	sauce	sauce	NN
1979	1088	15	,	,	,
1979	1088	16	molasses	molasse	NNS
1979	1088	17	,	,	,
1979	1088	18	vinegar	vinegar	NN
1979	1088	19	,	,	,
1979	1088	20	seasonings	seasoning	NNS
1979	1088	21	,	,	,
1979	1088	22	garlic	garlic	NN
1979	1088	23	and	and	CC
1979	1088	24	ginger	ginger	NN
1979	1088	25	;	;	:
1979	1088	26	bring	bring	VB
1979	1088	27	to	to	IN
1979	1088	28	a	a	DT
1979	1088	29	boil	boil	NN
1979	1088	30	.	.	.
1979	1089	1	Cover	cover	NN
1979	1089	2	,	,	,
1979	1089	3	reduce	reduce	VB
1979	1089	4	heat	heat	NN
1979	1089	5	to	to	IN
1979	1089	6	medium	medium	NN
1979	1089	7	-	-	HYPH
1979	1089	8	low	low	JJ
1979	1089	9	and	and	CC
1979	1089	10	steam	steam	NN
1979	1089	11	chicken	chicken	NN
1979	1089	12	5	5	CD
1979	1089	13	minutes	minute	NNS
1979	1089	14	,	,	,
1979	1089	15	stirring	stir	VBG
1979	1089	16	once	once	RB
1979	1089	17	,	,	,
1979	1089	18	until	until	IN
1979	1089	19	tender	tender	NN
1979	1089	20	.	.	.
1979	1090	1	In	in	IN
1979	1090	2	a	a	DT
1979	1090	3	small	small	JJ
1979	1090	4	bowl	bowl	NN
1979	1090	5	dissolve	dissolve	NN
1979	1090	6	cornstarch	cornstarch	NN
1979	1090	7	in	in	IN
1979	1090	8	remaining	remain	VBG
1979	1090	9	soy	soy	NN
1979	1090	10	sauce	sauce	NN
1979	1090	11	and	and	CC
1979	1090	12	reserve	reserve	NN
1979	1090	13	.	.	.
1979	1091	1	Add	add	VB
1979	1091	2	carrots	carrot	NNS
1979	1091	3	and	and	CC
1979	1091	4	steam	steam	NN
1979	1091	5	,	,	,
1979	1091	6	covered	cover	VBN
1979	1091	7	,	,	,
1979	1091	8	2	2	CD
1979	1091	9	minutes	minute	NNS
1979	1091	10	.	.	.
1979	1092	1	Stir	stir	VB
1979	1092	2	in	in	IN
1979	1092	3	cucumber	cucumber	NN
1979	1092	4	,	,	,
1979	1092	5	scallions	scallion	NNS
1979	1092	6	and	and	CC
1979	1092	7	cornstarch	cornstarch	NN
1979	1092	8	mixture	mixture	NN
1979	1092	9	and	and	CC
1979	1092	10	stir	stir	VB
1979	1092	11	until	until	IN
1979	1092	12	liquid	liquid	NN
1979	1092	13	comes	come	VBZ
1979	1092	14	to	to	IN
1979	1092	15	a	a	DT
1979	1092	16	boil	boil	NN
1979	1092	17	.	.	.
1979	1093	1	Serve	serve	VB
1979	1093	2	over	over	IN
1979	1093	3	hot	hot	JJ
1979	1093	4	fluffy	fluffy	JJ
1979	1093	5	rice	rice	NN
1979	1093	6	.	.	.
1979	1094	1	ISLAND	ISLAND	NNP
1979	1094	2	THIGHSServes	thighsserve	NNS
1979	1094	3	4	4	CD
1979	1094	4	One	one	CD
1979	1094	5	of	of	IN
1979	1094	6	the	the	DT
1979	1094	7	best	good	JJS
1979	1094	8	money	money	NN
1979	1094	9	-	-	HYPH
1979	1094	10	saving	save	VBG
1979	1094	11	tips	tip	NNS
1979	1094	12	I	-PRON-	PRP
1979	1094	13	know	know	VBP
1979	1094	14	for	for	IN
1979	1094	15	buying	buy	VBG
1979	1094	16	food	food	NN
1979	1094	17	is	be	VBZ
1979	1094	18	one	one	NN
1979	1094	19	you	-PRON-	PRP
1979	1094	20	can	can	MD
1979	1094	21	use	use	VB
1979	1094	22	in	in	IN
1979	1094	23	this	this	DT
1979	1094	24	recipe	recipe	NN
1979	1094	25	.	.	.
1979	1095	1	A	a	DT
1979	1095	2	Pennsylvania	Pennsylvania	NNP
1979	1095	3	mushroom	mushroom	NN
1979	1095	4	grower	grower	NN
1979	1095	5	told	tell	VBD
1979	1095	6	me	-PRON-	PRP
1979	1095	7	that	that	IN
1979	1095	8	when	when	WRB
1979	1095	9	you	-PRON-	PRP
1979	1095	10	see	see	VBP
1979	1095	11	slightly	slightly	RB
1979	1095	12	browned	brown	VBN
1979	1095	13	mushrooms	mushroom	NNS
1979	1095	14	on	on	IN
1979	1095	15	sale$and	sale$and	NNP
1979	1095	16	they	-PRON-	PRP
1979	1095	17	're	be	VBP
1979	1095	18	often	often	RB
1979	1095	19	a	a	DT
1979	1095	20	fraction	fraction	NN
1979	1095	21	of	of	IN
1979	1095	22	the	the	DT
1979	1095	23	price	price	NN
1979	1095	24	of	of	IN
1979	1095	25	the	the	DT
1979	1095	26	cosmetically	cosmetically	RB
1979	1095	27	perfect	perfect	JJ
1979	1095	28	mushrooms$buy	mushrooms$buy	NNP
1979	1095	29	them	-PRON-	PRP
1979	1095	30	.	.	.
1979	1096	1	The	the	DT
1979	1096	2	mushroom	mushroom	NN
1979	1096	3	flavor	flavor	NN
1979	1096	4	will	will	MD
1979	1096	5	be	be	VB
1979	1096	6	more	more	RBR
1979	1096	7	intense	intense	JJ
1979	1096	8	since	since	IN
1979	1096	9	the	the	DT
1979	1096	10	mushrooms	mushroom	NNS
1979	1096	11	are	be	VBP
1979	1096	12	older	old	JJR
1979	1096	13	;	;	:
1979	1096	14	they	-PRON-	PRP
1979	1096	15	'll	will	MD
1979	1096	16	have	have	VB
1979	1096	17	dried	dry	VBN
1979	1096	18	slightly	slightly	RB
1979	1096	19	so	so	IN
1979	1096	20	you	-PRON-	PRP
1979	1096	21	wo	will	MD
1979	1096	22	n't	not	RB
1979	1096	23	be	be	VB
1979	1096	24	paying	pay	VBG
1979	1096	25	as	as	RB
1979	1096	26	much	much	JJ
1979	1096	27	for	for	IN
1979	1096	28	water	water	NN
1979	1096	29	;	;	:
1979	1096	30	and	and	CC
1979	1096	31	you	-PRON-	PRP
1979	1096	32	wo	will	MD
1979	1096	33	n't	not	RB
1979	1096	34	see	see	VB
1979	1096	35	the	the	DT
1979	1096	36	discolorations	discoloration	NNS
1979	1096	37	anyway	anyway	RB
1979	1096	38	if	if	IN
1979	1096	39	you	-PRON-	PRP
1979	1096	40	're	be	VBP
1979	1096	41	using	use	VBG
1979	1096	42	the	the	DT
1979	1096	43	mushrooms	mushroom	NNS
1979	1096	44	for	for	IN
1979	1096	45	cooking	cooking	NN
1979	1096	46	.	.	.
1979	1097	1	I	-PRON-	PRP
1979	1097	2	've	have	VB
1979	1097	3	tried	try	VBN
1979	1097	4	his	-PRON-	PRP$
1979	1097	5	recommendation	recommendation	NN
1979	1097	6	many	many	JJ
1979	1097	7	times	time	NNS
1979	1097	8	,	,	,
1979	1097	9	and	and	CC
1979	1097	10	I	-PRON-	PRP
1979	1097	11	think	think	VBP
1979	1097	12	he	-PRON-	PRP
1979	1097	13	's	be	VBZ
1979	1097	14	right	right	JJ
1979	1097	15	.	.	.
1979	1098	1	4	4	CD
1979	1098	2	roaster	roaster	VB
1979	1098	3	boneless	boneless	NN
1979	1098	4	thigh	thigh	NN
1979	1098	5	cutlets	cutlet	NNS
1979	1098	6	3	3	CD
1979	1098	7	tablespoons	tablespoon	NNS
1979	1098	8	cornstarch	cornstarch	NN
1979	1098	9	2	2	CD
1979	1098	10	tablespoons	tablespoon	NNS
1979	1098	11	vegetable	vegetable	NN
1979	1098	12	oil	oil	NN
1979	1098	13	1	1	CD
1979	1098	14	cup	cup	NN
1979	1098	15	sliced	slice	VBD
1979	1098	16	fresh	fresh	JJ
1979	1098	17	mushrooms	mushroom	NNS
1979	1098	18	(	(	-LRB-
1979	1098	19	4	4	CD
1979	1098	20	ounces	ounce	NNS
1979	1098	21	)	)	-RRB-
1979	1098	22	1	1	CD
1979	1098	23	cup	cup	NN
1979	1098	24	thinly	thinly	RB
1979	1098	25	sliced	slice	VBD
1979	1098	26	scallions	scallion	NNS
1979	1098	27	1	1	CD
1979	1098	28	cup	cup	NN
1979	1098	29	chicken	chicken	NN
1979	1098	30	broth	broth	NN
1979	1098	31	1	1	CD
1979	1098	32	-	-	SYM
1979	1098	33	1/2	1/2	CD
1979	1098	34	cups	cup	NNS
1979	1098	35	fresh	fresh	JJ
1979	1098	36	snow	snow	NN
1979	1098	37	peas	pea	NNS
1979	1098	38	or	or	CC
1979	1098	39	1	1	CD
1979	1098	40	package	package	NN
1979	1098	41	(	(	-LRB-
1979	1098	42	6	6	CD
1979	1098	43	ounces	ounce	NNS
1979	1098	44	)	)	-RRB-
1979	1098	45	frozen	frozen	JJ
1979	1098	46	snow	snow	NN
1979	1098	47	peas	pea	NNS
1979	1098	48	,	,	,
1979	1098	49	thawed	thaw	VBN
1979	1098	50	3/4	3/4	CD
1979	1098	51	cup	cup	NN
1979	1098	52	seedless	seedless	NN
1979	1098	53	,	,	,
1979	1098	54	green	green	JJ
1979	1098	55	grapes	grape	NNS
1979	1098	56	,	,	,
1979	1098	57	halved	halve	VBN
1979	1098	58	2	2	CD
1979	1098	59	teaspoons	teaspoon	NNS
1979	1098	60	slivered	sliver	VBN
1979	1098	61	lemon	lemon	NN
1979	1098	62	peel	peel	NN
1979	1098	63	1	1	CD
1979	1098	64	teaspoon	teaspoon	NN
1979	1098	65	minced	mince	VBN
1979	1098	66	,	,	,
1979	1098	67	fresh	fresh	JJ
1979	1098	68	ginger	ginger	NN
1979	1098	69	,	,	,
1979	1098	70	or	or	CC
1979	1098	71	1/4	1/4	CD
1979	1098	72	teaspoon	teaspoon	NN
1979	1098	73	ground	ground	NN
1979	1098	74	Cut	Cut	NNP
1979	1098	75	thigh	thigh	NN
1979	1098	76	cutlets	cutlet	NNS
1979	1098	77	into	into	IN
1979	1098	78	1/4	1/4	CD
1979	1098	79	"	"	``
1979	1098	80	by	by	IN
1979	1098	81	2	2	CD
1979	1098	82	"	"	``
1979	1098	83	strips	strip	NNS
1979	1098	84	.	.	.
1979	1099	1	Toss	toss	VB
1979	1099	2	with	with	IN
1979	1099	3	cornstarch	cornstarch	NN
1979	1099	4	to	to	IN
1979	1099	5	coat	coat	NN
1979	1099	6	well	well	RB
1979	1099	7	.	.	.
1979	1100	1	In	in	IN
1979	1100	2	a	a	DT
1979	1100	3	wok	wok	NN
1979	1100	4	or	or	CC
1979	1100	5	large	large	JJ
1979	1100	6	skillet	skillet	NN
1979	1100	7	,	,	,
1979	1100	8	over	over	IN
1979	1100	9	medium	medium	NN
1979	1100	10	-	-	HYPH
1979	1100	11	high	high	JJ
1979	1100	12	heat	heat	NN
1979	1100	13	,	,	,
1979	1100	14	heat	heat	NN
1979	1100	15	oil	oil	NN
1979	1100	16	.	.	.
1979	1101	1	Add	add	VB
1979	1101	2	chicken	chicken	NN
1979	1101	3	and	and	CC
1979	1101	4	saute	saute	NN
1979	1101	5	until	until	IN
1979	1101	6	browned	brown	VBN
1979	1101	7	on	on	IN
1979	1101	8	all	all	DT
1979	1101	9	sides	side	NNS
1979	1101	10	,	,	,
1979	1101	11	3	3	CD
1979	1101	12	to	to	IN
1979	1101	13	4	4	CD
1979	1101	14	minutes	minute	NNS
1979	1101	15	.	.	.
1979	1102	1	Add	add	VB
1979	1102	2	mushrooms	mushroom	NNS
1979	1102	3	and	and	CC
1979	1102	4	scallions	scallion	NNS
1979	1102	5	.	.	.
1979	1103	1	Saute	saute	JJ
1979	1103	2	,	,	,
1979	1103	3	stirring	stir	VBG
1979	1103	4	until	until	IN
1979	1103	5	mushrooms	mushroom	NNS
1979	1103	6	are	be	VBP
1979	1103	7	golden	golden	JJ
1979	1103	8	,	,	,
1979	1103	9	about	about	RB
1979	1103	10	1	1	CD
1979	1103	11	minute	minute	NN
1979	1103	12	.	.	.
1979	1104	1	Stir	stir	VB
1979	1104	2	in	in	IN
1979	1104	3	remaining	remain	VBG
1979	1104	4	ingredients	ingredient	NNS
1979	1104	5	.	.	.
1979	1105	1	Cook	Cook	NNP
1979	1105	2	,	,	,
1979	1105	3	stirring	stir	VBG
1979	1105	4	,	,	,
1979	1105	5	until	until	IN
1979	1105	6	sauce	sauce	NN
1979	1105	7	is	be	VBZ
1979	1105	8	thickened	thicken	VBN
1979	1105	9	and	and	CC
1979	1105	10	smooth	smooth	JJ
1979	1105	11	.	.	.
1979	1106	1	Reduce	reduce	VB
1979	1106	2	heat	heat	NN
1979	1106	3	and	and	CC
1979	1106	4	simmer	simmer	NN
1979	1106	5	1	1	CD
1979	1106	6	to	to	IN
1979	1106	7	2	2	CD
1979	1106	8	minutes	minute	NNS
1979	1106	9	.	.	.
1979	1107	1	Serve	serve	VB
1979	1107	2	over	over	IN
1979	1107	3	rice	rice	NN
1979	1107	4	.	.	.
1979	1108	1	POJARSKI	POJARSKI	NNP
1979	1108	2	STYLE	STYLE	NNP
1979	1108	3	THIGHSServes	thighsserve	NNS
1979	1108	4	4	4	CD
1979	1108	5	Pojarski	Pojarski	NNP
1979	1108	6	style	style	NN
1979	1108	7	dishes	dish	NNS
1979	1108	8	use	use	VBP
1979	1108	9	ground	ground	NN
1979	1108	10	meat	meat	NN
1979	1108	11	.	.	.
1979	1109	1	They	-PRON-	PRP
1979	1109	2	are	be	VBP
1979	1109	3	typically	typically	RB
1979	1109	4	made	make	VBN
1979	1109	5	from	from	IN
1979	1109	6	beef	beef	NN
1979	1109	7	,	,	,
1979	1109	8	veal	veal	NN
1979	1109	9	,	,	,
1979	1109	10	salmon	salmon	NN
1979	1109	11	,	,	,
1979	1109	12	or	or	CC
1979	1109	13	chicken	chicken	NN
1979	1109	14	.	.	.
1979	1110	1	One	one	CD
1979	1110	2	of	of	IN
1979	1110	3	the	the	DT
1979	1110	4	most	most	RBS
1979	1110	5	famous	famous	JJ
1979	1110	6	Pojarski	Pojarski	NNP
1979	1110	7	dishes	dish	NNS
1979	1110	8	is	be	VBZ
1979	1110	9	salmon	salmon	NN
1979	1110	10	shaped	shape	VBN
1979	1110	11	to	to	TO
1979	1110	12	look	look	VB
1979	1110	13	like	like	IN
1979	1110	14	a	a	DT
1979	1110	15	pork	pork	NN
1979	1110	16	chop	chop	NN
1979	1110	17	.	.	.
1979	1111	1	Doing	do	VBG
1979	1111	2	the	the	DT
1979	1111	3	same	same	JJ
1979	1111	4	thing	thing	NN
1979	1111	5	with	with	IN
1979	1111	6	chicken	chicken	NN
1979	1111	7	tastes	taste	NNS
1979	1111	8	and	and	CC
1979	1111	9	looks	look	VBZ
1979	1111	10	delicious	delicious	JJ
1979	1111	11	and	and	CC
1979	1111	12	costs	cost	VBZ
1979	1111	13	a	a	DT
1979	1111	14	lot	lot	NN
1979	1111	15	less	less	JJR
1979	1111	16	.	.	.
1979	1112	1	1	1	CD
1979	1112	2	package	package	NN
1979	1112	3	fresh	fresh	JJ
1979	1112	4	ground	ground	NN
1979	1112	5	chicken	chicken	NN
1979	1112	6	(	(	-LRB-
1979	1112	7	about	about	RB
1979	1112	8	1	1	CD
1979	1112	9	pound	pound	NN
1979	1112	10	)	)	-RRB-
1979	1112	11	1/2	1/2	CD
1979	1112	12	cup	cup	NN
1979	1112	13	sour	sour	JJ
1979	1112	14	cream	cream	NN
1979	1112	15	,	,	,
1979	1112	16	divided	divide	VBD
1979	1112	17	salt	salt	NN
1979	1112	18	and	and	CC
1979	1112	19	ground	ground	NN
1979	1112	20	pepper	pepper	NN
1979	1112	21	to	to	TO
1979	1112	22	taste	taste	NN
1979	1112	23	1/8	1/8	CD
1979	1112	24	teaspoon	teaspoon	NN
1979	1112	25	nutmeg	nutmeg	NNP
1979	1112	26	1/2	1/2	CD
1979	1112	27	cup	cup	NN
1979	1112	28	flour	flour	NN
1979	1112	29	2	2	CD
1979	1112	30	tablespoons	tablespoon	NNS
1979	1112	31	butter	butter	NN
1979	1112	32	or	or	CC
1979	1112	33	margarine	margarine	NN
1979	1112	34	1	1	CD
1979	1112	35	cup	cup	NN
1979	1112	36	sliced	slice	VBD
1979	1112	37	fresh	fresh	JJ
1979	1112	38	mushrooms	mushroom	NNS
1979	1112	39	(	(	-LRB-
1979	1112	40	4	4	CD
1979	1112	41	ounces	ounce	NNS
1979	1112	42	)	)	-RRB-
1979	1112	43	2	2	CD
1979	1112	44	tablespoons	tablespoon	NNS
1979	1112	45	minced	mince	VBN
1979	1112	46	fresh	fresh	JJ
1979	1112	47	dill	dill	NN
1979	1112	48	or	or	CC
1979	1112	49	parsley	parsley	NN
1979	1112	50	Mix	Mix	NNP
1979	1112	51	ground	ground	NN
1979	1112	52	chicken	chicken	NN
1979	1112	53	with	with	IN
1979	1112	54	1/4	1/4	CD
1979	1112	55	cup	cup	NN
1979	1112	56	sour	sour	JJ
1979	1112	57	cream	cream	NN
1979	1112	58	,	,	,
1979	1112	59	plus	plus	CC
1979	1112	60	salt	salt	NN
1979	1112	61	and	and	CC
1979	1112	62	pepper	pepper	NN
1979	1112	63	to	to	IN
1979	1112	64	taste	taste	NN
1979	1112	65	.	.	.
1979	1113	1	Cover	cover	VB
1979	1113	2	and	and	CC
1979	1113	3	refrigerate	refrigerate	VB
1979	1113	4	15	15	CD
1979	1113	5	minutes	minute	NNS
1979	1113	6	.	.	.
1979	1114	1	Form	form	NN
1979	1114	2	mixture	mixture	NN
1979	1114	3	into	into	IN
1979	1114	4	four	four	CD
1979	1114	5	"	"	``
1979	1114	6	chop	chop	NN
1979	1114	7	"	"	''
1979	1114	8	shaped	shaped	JJ
1979	1114	9	cutlets	cutlet	NNS
1979	1114	10	and	and	CC
1979	1114	11	coat	coat	VB
1979	1114	12	each	each	DT
1979	1114	13	lightly	lightly	RB
1979	1114	14	with	with	IN
1979	1114	15	flour	flour	NN
1979	1114	16	.	.	.
1979	1115	1	In	in	IN
1979	1115	2	a	a	DT
1979	1115	3	large	large	JJ
1979	1115	4	skillet	skillet	NN
1979	1115	5	over	over	IN
1979	1115	6	medium	medium	JJ
1979	1115	7	heat	heat	NNP
1979	1115	8	,	,	,
1979	1115	9	melt	melt	NNP
1979	1115	10	butter	butter	NN
1979	1115	11	.	.	.
1979	1116	1	Add	add	VB
1979	1116	2	cutlets	cutlet	NNS
1979	1116	3	and	and	CC
1979	1116	4	saute	saute	VB
1979	1116	5	for	for	IN
1979	1116	6	7	7	CD
1979	1116	7	to	to	TO
1979	1116	8	8	8	CD
1979	1116	9	minutes	minute	NNS
1979	1116	10	on	on	IN
1979	1116	11	each	each	DT
1979	1116	12	side	side	NN
1979	1116	13	until	until	IN
1979	1116	14	lightly	lightly	RB
1979	1116	15	browned	brown	VBN
1979	1116	16	and	and	CC
1979	1116	17	cooked	cook	VBN
1979	1116	18	through	through	RB
1979	1116	19	.	.	.
1979	1117	1	Remove	remove	VB
1979	1117	2	to	to	IN
1979	1117	3	a	a	DT
1979	1117	4	serving	serve	VBG
1979	1117	5	dish	dish	NN
1979	1117	6	and	and	CC
1979	1117	7	keep	keep	VB
1979	1117	8	warm	warm	JJ
1979	1117	9	.	.	.
1979	1118	1	Add	add	VB
1979	1118	2	mushrooms	mushroom	NNS
1979	1118	3	to	to	IN
1979	1118	4	skillet	skillet	JJ
1979	1118	5	and	and	CC
1979	1118	6	saute	saute	VB
1979	1118	7	2	2	CD
1979	1118	8	to	to	TO
1979	1118	9	3	3	CD
1979	1118	10	minutes	minute	NNS
1979	1118	11	.	.	.
1979	1119	1	Add	add	VB
1979	1119	2	remaining	remain	VBG
1979	1119	3	sour	sour	JJ
1979	1119	4	cream	cream	NN
1979	1119	5	and	and	CC
1979	1119	6	mix	mix	VB
1979	1119	7	well	well	RB
1979	1119	8	.	.	.
1979	1120	1	Spoon	spoon	NN
1979	1120	2	sauce	sauce	NN
1979	1120	3	over	over	IN
1979	1120	4	cutlets	cutlet	NNS
1979	1120	5	.	.	.
1979	1121	1	Sprinkle	sprinkle	VB
1979	1121	2	with	with	IN
1979	1121	3	fresh	fresh	JJ
1979	1121	4	dill	dill	NN
1979	1121	5	.	.	.
1979	1122	1	STIR	STIR	NNP
1979	1122	2	-	-	HYPH
1979	1122	3	FRIED	FRIED	NNP
1979	1122	4	THIGHS	THIGHS	NNP
1979	1122	5	WITH	with	IN
1979	1122	6	BEANSPROUTSServes	beansproutsserve	NNS
1979	1122	7	4	4	CD
1979	1122	8	Stir	Stir	NNP
1979	1122	9	frying	frying	NN
1979	1122	10	is	be	VBZ
1979	1122	11	n't	not	RB
1979	1122	12	more	more	RBR
1979	1122	13	difficult	difficult	JJ
1979	1122	14	than	than	IN
1979	1122	15	regular	regular	JJ
1979	1122	16	frying	frying	NN
1979	1122	17	,	,	,
1979	1122	18	but	but	CC
1979	1122	19	one	one	CD
1979	1122	20	big	big	JJ
1979	1122	21	difference	difference	NN
1979	1122	22	is	be	VBZ
1979	1122	23	that	that	IN
1979	1122	24	the	the	DT
1979	1122	25	pan	pan	NN
1979	1122	26	is	be	VBZ
1979	1122	27	kept	keep	VBN
1979	1122	28	hotter	hot	JJR
1979	1122	29	than	than	IN
1979	1122	30	would	would	MD
1979	1122	31	be	be	VB
1979	1122	32	usual	usual	JJ
1979	1122	33	for	for	IN
1979	1122	34	American	american	JJ
1979	1122	35	-	-	HYPH
1979	1122	36	style	style	NN
1979	1122	37	frying	frying	NN
1979	1122	38	.	.	.
1979	1123	1	To	to	TO
1979	1123	2	tell	tell	VB
1979	1123	3	if	if	IN
1979	1123	4	it	-PRON-	PRP
1979	1123	5	's	be	VBZ
1979	1123	6	hot	hot	JJ
1979	1123	7	enough	enough	RB
1979	1123	8	,	,	,
1979	1123	9	place	place	VB
1979	1123	10	your	-PRON-	PRP$
1979	1123	11	frying	fry	VBG
1979	1123	12	pan$or	pan$or	NNS
1979	1123	13	wok	wok	VBD
1979	1123	14	if	if	IN
1979	1123	15	you	-PRON-	PRP
1979	1123	16	have	have	VBP
1979	1123	17	one$over	one$over	RB
1979	1123	18	high	high	JJ
1979	1123	19	heat	heat	NN
1979	1123	20	.	.	.
1979	1124	1	The	the	DT
1979	1124	2	pan	pan	NN
1979	1124	3	or	or	CC
1979	1124	4	wok	wok	NNP
1979	1124	5	is	be	VBZ
1979	1124	6	hot	hot	JJ
1979	1124	7	enough	enough	RB
1979	1124	8	if	if	IN
1979	1124	9	a	a	DT
1979	1124	10	drop	drop	NN
1979	1124	11	of	of	IN
1979	1124	12	water	water	NN
1979	1124	13	dropped	drop	VBD
1979	1124	14	onto	onto	IN
1979	1124	15	it	-PRON-	PRP
1979	1124	16	sizzles	sizzle	VBZ
1979	1124	17	and	and	CC
1979	1124	18	then	then	RB
1979	1124	19	evaporates	evaporate	VBZ
1979	1124	20	.	.	.
1979	1125	1	Add	add	VB
1979	1125	2	the	the	DT
1979	1125	3	oil	oil	NN
1979	1125	4	,	,	,
1979	1125	5	and	and	CC
1979	1125	6	let	let	VB
1979	1125	7	the	the	DT
1979	1125	8	oil	oil	NN
1979	1125	9	heat	heat	NN
1979	1125	10	until	until	IN
1979	1125	11	it	-PRON-	PRP
1979	1125	12	's	be	VBZ
1979	1125	13	almost	almost	RB
1979	1125	14	at	at	IN
1979	1125	15	the	the	DT
1979	1125	16	smoking	smoking	NN
1979	1125	17	point	point	NN
1979	1125	18	.	.	.
1979	1126	1	When	when	WRB
1979	1126	2	adding	add	VBG
1979	1126	3	the	the	DT
1979	1126	4	ingredients	ingredient	NNS
1979	1126	5	,	,	,
1979	1126	6	stir	stir	VB
1979	1126	7	them	-PRON-	PRP
1979	1126	8	constantly	constantly	RB
1979	1126	9	until	until	IN
1979	1126	10	done	do	VBN
1979	1126	11	.	.	.
1979	1127	1	4	4	CD
1979	1127	2	roaster	roaster	VB
1979	1127	3	boneless	boneless	NN
1979	1127	4	thigh	thigh	NN
1979	1127	5	cutlets	cutlet	NNS
1979	1127	6	1	1	CD
1979	1127	7	tablespoon	tablespoon	NN
1979	1127	8	cornstarch	cornstarch	NN
1979	1127	9	1	1	CD
1979	1127	10	egg	egg	NN
1979	1127	11	white	white	JJ
1979	1127	12	,	,	,
1979	1127	13	slightly	slightly	RB
1979	1127	14	beaten	beat	VBN
1979	1127	15	salt	salt	NN
1979	1127	16	to	to	IN
1979	1127	17	taste	taste	NN
1979	1127	18	2	2	CD
1979	1127	19	to	to	TO
1979	1127	20	3	3	CD
1979	1127	21	tablespoons	tablespoon	NNS
1979	1127	22	peanut	peanut	NN
1979	1127	23	oil	oil	NN
1979	1127	24	,	,	,
1979	1127	25	as	as	IN
1979	1127	26	needed	need	VBN
1979	1127	27	1	1	CD
1979	1127	28	or	or	CC
1979	1127	29	2	2	CD
1979	1127	30	cloves	clove	NNS
1979	1127	31	garlic	garlic	JJ
1979	1127	32	,	,	,
1979	1127	33	minced	mince	VBD
1979	1127	34	1	1	CD
1979	1127	35	red	red	JJ
1979	1127	36	,	,	,
1979	1127	37	sweet	sweet	JJ
1979	1127	38	,	,	,
1979	1127	39	bell	bell	NNP
1979	1127	40	pepper	pepper	NN
1979	1127	41	,	,	,
1979	1127	42	cut	cut	VBN
1979	1127	43	into	into	IN
1979	1127	44	thin	thin	JJ
1979	1127	45	strips	strip	NNS
1979	1127	46	1/2	1/2	CD
1979	1127	47	cup	cup	NN
1979	1127	48	thinly	thinly	RB
1979	1127	49	sliced	slice	VBD
1979	1127	50	scallions	scallion	NNS
1979	1127	51	1/4	1/4	CD
1979	1127	52	pound	pound	NN
1979	1127	53	(	(	-LRB-
1979	1127	54	2	2	CD
1979	1127	55	cups	cup	NNS
1979	1127	56	)	)	-RRB-
1979	1127	57	snow	snow	NN
1979	1127	58	peas	pea	NNS
1979	1127	59	,	,	,
1979	1127	60	sliced	slice	VBD
1979	1127	61	diagonally	diagonally	RB
1979	1127	62	1/2	1/2	CD
1979	1127	63	pound	pound	NN
1979	1127	64	(	(	-LRB-
1979	1127	65	4	4	CD
1979	1127	66	cups	cup	NNS
1979	1127	67	)	)	-RRB-
1979	1127	68	beansprouts	beansprout	NNS
1979	1127	69	,	,	,
1979	1127	70	washed	wash	VBD
1979	1127	71	and	and	CC
1979	1127	72	drained	drain	VBD
1979	1127	73	1/4	1/4	CD
1979	1127	74	cup	cup	NN
1979	1127	75	soy	soy	NN
1979	1127	76	sauce	sauce	NN
1979	1127	77	few	few	JJ
1979	1127	78	drops	drop	NNS
1979	1127	79	Tabasco	Tabasco	NNP
1979	1127	80	,	,	,
1979	1127	81	to	to	TO
1979	1127	82	taste	taste	VB
1979	1127	83	Cut	Cut	NNP
1979	1127	84	thighs	thigh	NNS
1979	1127	85	into	into	IN
1979	1127	86	1/4	1/4	CD
1979	1127	87	"	"	``
1979	1127	88	strips	strip	NNS
1979	1127	89	.	.	.
1979	1128	1	In	in	IN
1979	1128	2	a	a	DT
1979	1128	3	shallow	shallow	JJ
1979	1128	4	bowl	bowl	NN
1979	1128	5	,	,	,
1979	1128	6	combine	combine	VB
1979	1128	7	cornstarch	cornstarch	NNP
1979	1128	8	,	,	,
1979	1128	9	egg	egg	NNP
1979	1128	10	white	white	NNP
1979	1128	11	and	and	CC
1979	1128	12	salt	salt	NN
1979	1128	13	.	.	.
1979	1129	1	Add	add	NN
1979	1129	2	chicken	chicken	NN
1979	1129	3	,	,	,
1979	1129	4	turning	turn	VBG
1979	1129	5	to	to	IN
1979	1129	6	coat	coat	NN
1979	1129	7	well	well	RB
1979	1129	8	.	.	.
1979	1130	1	Cover	cover	VB
1979	1130	2	and	and	CC
1979	1130	3	refrigerate	refrigerate	VB
1979	1130	4	one	one	CD
1979	1130	5	hour	hour	NN
1979	1130	6	.	.	.
1979	1131	1	In	in	IN
1979	1131	2	a	a	DT
1979	1131	3	wok	wok	NN
1979	1131	4	or	or	CC
1979	1131	5	large	large	JJ
1979	1131	6	skillet	skillet	NN
1979	1131	7	over	over	IN
1979	1131	8	high	high	JJ
1979	1131	9	heat	heat	NN
1979	1131	10	,	,	,
1979	1131	11	heat	heat	NN
1979	1131	12	1	1	CD
1979	1131	13	tablespoon	tablespoon	NN
1979	1131	14	oil	oil	NN
1979	1131	15	.	.	.
1979	1132	1	Add	add	VB
1979	1132	2	thighs	thigh	NNS
1979	1132	3	and	and	CC
1979	1132	4	garlic	garlic	NN
1979	1132	5	and	and	CC
1979	1132	6	stir	stir	NN
1979	1132	7	-	-	HYPH
1979	1132	8	fry	fry	NNP
1979	1132	9	for	for	IN
1979	1132	10	3	3	CD
1979	1132	11	minutes	minute	NNS
1979	1132	12	.	.	.
1979	1133	1	Remove	remove	VB
1979	1133	2	chicken	chicken	NN
1979	1133	3	and	and	CC
1979	1133	4	set	set	VBN
1979	1133	5	aside	aside	RB
1979	1133	6	.	.	.
1979	1134	1	Add	add	VB
1979	1134	2	additional	additional	JJ
1979	1134	3	oil	oil	NN
1979	1134	4	to	to	IN
1979	1134	5	wok	wok	NNP
1979	1134	6	,	,	,
1979	1134	7	if	if	IN
1979	1134	8	necessary	necessary	JJ
1979	1134	9	.	.	.
1979	1135	1	Add	add	VB
1979	1135	2	pepper	pepper	NN
1979	1135	3	strips	strip	NNS
1979	1135	4	and	and	CC
1979	1135	5	stir	stir	NN
1979	1135	6	-	-	HYPH
1979	1135	7	fry	fry	NNP
1979	1135	8	one	one	CD
1979	1135	9	minute	minute	NN
1979	1135	10	.	.	.
1979	1136	1	Remove	remove	VB
1979	1136	2	and	and	CC
1979	1136	3	set	set	VB
1979	1136	4	aside	aside	RB
1979	1136	5	.	.	.
1979	1137	1	Add	add	NN
1979	1137	2	scallions	scallion	NNS
1979	1137	3	and	and	CC
1979	1137	4	snow	snow	NN
1979	1137	5	peas	pea	NNS
1979	1137	6	and	and	CC
1979	1137	7	stir	stir	NN
1979	1137	8	-	-	HYPH
1979	1137	9	fry	fry	NNP
1979	1137	10	one	one	CD
1979	1137	11	minute	minute	NN
1979	1137	12	.	.	.
1979	1138	1	Add	add	VB
1979	1138	2	beansprouts	beansprout	NNS
1979	1138	3	and	and	CC
1979	1138	4	cook	cook	NN
1979	1138	5	,	,	,
1979	1138	6	tossing	toss	VBG
1979	1138	7	,	,	,
1979	1138	8	2	2	CD
1979	1138	9	minutes	minute	NNS
1979	1138	10	.	.	.
1979	1139	1	Return	return	NN
1979	1139	2	chicken	chicken	NN
1979	1139	3	and	and	CC
1979	1139	4	pepper	pepper	NN
1979	1139	5	to	to	IN
1979	1139	6	wok	wok	NNP
1979	1139	7	and	and	CC
1979	1139	8	toss	toss	VB
1979	1139	9	.	.	.
1979	1140	1	Add	add	VB
1979	1140	2	soy	soy	NN
1979	1140	3	sauce	sauce	NN
1979	1140	4	and	and	CC
1979	1140	5	Tabasco	Tabasco	NNP
1979	1140	6	.	.	.
1979	1141	1	Heat	heat	NN
1979	1141	2	thoroughly	thoroughly	RB
1979	1141	3	.	.	.
1979	1142	1	Serve	serve	VB
1979	1142	2	over	over	IN
1979	1142	3	hot	hot	JJ
1979	1142	4	cooked	cooked	JJ
1979	1142	5	rice	rice	NN
1979	1142	6	.	.	.
1979	1143	1	SWEET	sweet	JJ
1979	1143	2	AND	and	CC
1979	1143	3	SOUR	sour	JJ
1979	1143	4	THIGHSServes	thighsserve	NNS
1979	1143	5	4	4	CD
1979	1143	6	Cornstarch	Cornstarch	NNP
1979	1143	7	yields	yield	VBZ
1979	1143	8	a	a	DT
1979	1143	9	more	more	RBR
1979	1143	10	transparent	transparent	JJ
1979	1143	11	sauce	sauce	NN
1979	1143	12	,	,	,
1979	1143	13	and	and	CC
1979	1143	14	has	have	VBZ
1979	1143	15	roughly	roughly	RB
1979	1143	16	twice	twice	PDT
1979	1143	17	the	the	DT
1979	1143	18	thickening	thicken	VBG
1979	1143	19	power	power	NN
1979	1143	20	of	of	IN
1979	1143	21	flour	flour	NN
1979	1143	22	.	.	.
1979	1144	1	The	the	DT
1979	1144	2	transparency	transparency	NN
1979	1144	3	makes	make	VBZ
1979	1144	4	it	-PRON-	PRP
1979	1144	5	appropriate	appropriate	JJ
1979	1144	6	for	for	IN
1979	1144	7	oriental	oriental	JJ
1979	1144	8	recipes	recipe	NNS
1979	1144	9	like	like	IN
1979	1144	10	this	this	DT
1979	1144	11	one	one	NN
1979	1144	12	.	.	.
1979	1145	1	4	4	CD
1979	1145	2	roaster	roaster	VB
1979	1145	3	boneless	boneless	NN
1979	1145	4	thigh	thigh	NN
1979	1145	5	cutlets	cutlet	NNS
1979	1145	6	2	2	CD
1979	1145	7	tablespoons	tablespoon	NNS
1979	1145	8	peanut	peanut	NN
1979	1145	9	oil	oil	NN
1979	1145	10	1	1	CD
1979	1145	11	1/2	1/2	CD
1979	1145	12	cups	cup	NNS
1979	1145	13	sliced	slice	VBD
1979	1145	14	green	green	JJ
1979	1145	15	pepper	pepper	NN
1979	1145	16	2/3	2/3	CD
1979	1145	17	cup	cup	NN
1979	1145	18	sliced	slice	VBD
1979	1145	19	celery	celery	NN
1979	1145	20	1/2	1/2	CD
1979	1145	21	cup	cup	NN
1979	1145	22	sliced	sliced	JJ
1979	1145	23	scallions	scallion	NNS
1979	1145	24	,	,	,
1979	1145	25	stems	stem	NNS
1979	1145	26	included	include	VBD
1979	1145	27	1	1	CD
1979	1145	28	can	can	NN
1979	1145	29	(	(	-LRB-
1979	1145	30	8	8	CD
1979	1145	31	-	-	SYM
1979	1145	32	1/2-ounces	1/2-ounces	CD
1979	1145	33	)	)	-RRB-
1979	1145	34	sliced	slice	VBD
1979	1145	35	water	water	NN
1979	1145	36	chestnuts	chestnut	NNS
1979	1145	37	,	,	,
1979	1145	38	drained	drain	VBD
1979	1145	39	6	6	CD
1979	1145	40	ounces	ounce	NNS
1979	1145	41	fresh	fresh	JJ
1979	1145	42	or	or	CC
1979	1145	43	frozen	frozen	JJ
1979	1145	44	(	(	-LRB-
1979	1145	45	thawed	thaw	VBN
1979	1145	46	)	)	-RRB-
1979	1145	47	snow	snow	NN
1979	1145	48	peas	pea	NNS
1979	1145	49	1	1	CD
1979	1145	50	can	can	NN
1979	1145	51	(	(	-LRB-
1979	1145	52	8	8	CD
1979	1145	53	-	-	SYM
1979	1145	54	3/4-ounces	3/4-ounces	CD
1979	1145	55	)	)	-RRB-
1979	1145	56	pineapple	pineapple	NN
1979	1145	57	chunks	chunk	NNS
1979	1145	58	in	in	IN
1979	1145	59	syrup	syrup	NN
1979	1145	60	1/2	1/2	CD
1979	1145	61	cup	cup	NN
1979	1145	62	chicken	chicken	NN
1979	1145	63	broth	broth	NN
1979	1145	64	1	1	CD
1979	1145	65	tablespoon	tablespoon	NN
1979	1145	66	cornstarch	cornstarch	NN
1979	1145	67	2	2	CD
1979	1145	68	tablespoons	tablespoon	NNS
1979	1145	69	sugar	sugar	NN
1979	1145	70	1	1	CD
1979	1145	71	1/2	1/2	CD
1979	1145	72	teaspoons	teaspoon	NNS
1979	1145	73	minced	mince	VBN
1979	1145	74	fresh	fresh	JJ
1979	1145	75	ginger	ginger	NN
1979	1145	76	or	or	CC
1979	1145	77	1/2	1/2	CD
1979	1145	78	teaspoon	teaspoon	NN
1979	1145	79	ground	ground	NN
1979	1145	80	2	2	CD
1979	1145	81	tablespoons	tablespoon	NNS
1979	1145	82	vinegar	vinegar	NN
1979	1145	83	2	2	CD
1979	1145	84	tablespoons	tablespoon	NNS
1979	1145	85	soy	soy	NN
1979	1145	86	sauce	sauce	NN
1979	1145	87	Cut	cut	NN
1979	1145	88	thighs	thigh	NNS
1979	1145	89	into	into	IN
1979	1145	90	bite	bite	NN
1979	1145	91	size	size	NN
1979	1145	92	pieces	piece	NNS
1979	1145	93	.	.	.
1979	1146	1	In	in	IN
1979	1146	2	a	a	DT
1979	1146	3	wok	wok	NN
1979	1146	4	or	or	CC
1979	1146	5	large	large	JJ
1979	1146	6	skillet	skillet	NN
1979	1146	7	,	,	,
1979	1146	8	over	over	IN
1979	1146	9	medium	medium	NN
1979	1146	10	-	-	HYPH
1979	1146	11	high	high	JJ
1979	1146	12	heat	heat	NN
1979	1146	13	,	,	,
1979	1146	14	heat	heat	NN
1979	1146	15	oil	oil	NN
1979	1146	16	.	.	.
1979	1147	1	Add	add	VB
1979	1147	2	thigh	thigh	NN
1979	1147	3	pieces	piece	NNS
1979	1147	4	and	and	CC
1979	1147	5	stir	stir	NN
1979	1147	6	-	-	HYPH
1979	1147	7	fry	fry	NNP
1979	1147	8	5	5	CD
1979	1147	9	minutes	minute	NNS
1979	1147	10	.	.	.
1979	1148	1	Add	add	VB
1979	1148	2	green	green	JJ
1979	1148	3	pepper	pepper	NN
1979	1148	4	,	,	,
1979	1148	5	celery	celery	NN
1979	1148	6	,	,	,
1979	1148	7	scallions	scallion	NNS
1979	1148	8	and	and	CC
1979	1148	9	water	water	NN
1979	1148	10	chestnuts	chestnut	NNS
1979	1148	11	.	.	.
1979	1149	1	Stir	Stir	NNP
1979	1149	2	-	-	HYPH
1979	1149	3	fry	fry	NNP
1979	1149	4	2	2	CD
1979	1149	5	minutes	minute	NNS
1979	1149	6	.	.	.
1979	1150	1	Add	add	VB
1979	1150	2	snow	snow	NN
1979	1150	3	peas	pea	NNS
1979	1150	4	,	,	,
1979	1150	5	pineapple	pineapple	NN
1979	1150	6	and	and	CC
1979	1150	7	syrup	syrup	NN
1979	1150	8	and	and	CC
1979	1150	9	chicken	chicken	NN
1979	1150	10	broth	broth	NN
1979	1150	11	.	.	.
1979	1151	1	Reduce	reduce	VB
1979	1151	2	heat	heat	NN
1979	1151	3	to	to	IN
1979	1151	4	medium	medium	NN
1979	1151	5	and	and	CC
1979	1151	6	cook	cook	NN
1979	1151	7	for	for	IN
1979	1151	8	2	2	CD
1979	1151	9	minutes	minute	NNS
1979	1151	10	,	,	,
1979	1151	11	stirring	stir	VBG
1979	1151	12	often	often	RB
1979	1151	13	.	.	.
1979	1152	1	In	in	IN
1979	1152	2	a	a	DT
1979	1152	3	small	small	JJ
1979	1152	4	bowl	bowl	NN
1979	1152	5	,	,	,
1979	1152	6	blend	blend	VB
1979	1152	7	together	together	RB
1979	1152	8	cornstarch	cornstarch	NN
1979	1152	9	,	,	,
1979	1152	10	sugar	sugar	NN
1979	1152	11	,	,	,
1979	1152	12	ginger	ginger	NN
1979	1152	13	,	,	,
1979	1152	14	vinegar	vinegar	NN
1979	1152	15	and	and	CC
1979	1152	16	soy	soy	NN
1979	1152	17	sauce	sauce	NN
1979	1152	18	.	.	.
1979	1153	1	Add	add	VB
1979	1153	2	to	to	TO
1979	1153	3	wok	wok	VB
1979	1153	4	and	and	CC
1979	1153	5	cook	cook	VB
1979	1153	6	until	until	IN
1979	1153	7	sauce	sauce	NN
1979	1153	8	is	be	VBZ
1979	1153	9	slightly	slightly	RB
1979	1153	10	thickened	thicken	VBN
1979	1153	11	,	,	,
1979	1153	12	about	about	RB
1979	1153	13	2	2	CD
1979	1153	14	minutes	minute	NNS
1979	1153	15	.	.	.
1979	1154	1	Serve	serve	VB
1979	1154	2	over	over	IN
1979	1154	3	hot	hot	JJ
1979	1154	4	cooked	cooked	JJ
1979	1154	5	rice	rice	NN
1979	1154	6	.	.	.
1979	1155	1	SZECHUAN	SZECHUAN	NNP
1979	1155	2	STIR	STIR	NNP
1979	1155	3	-	-	HYPH
1979	1155	4	FRY	FRY	NNP
1979	1155	5	THIGHSServes	thighsserve	NNS
1979	1155	6	4	4	CD
1979	1155	7	The	the	DT
1979	1155	8	woman	woman	NN
1979	1155	9	in	in	IN
1979	1155	10	charge	charge	NN
1979	1155	11	of	of	IN
1979	1155	12	supervising	supervise	VBG
1979	1155	13	the	the	DT
1979	1155	14	entire	entire	JJ
1979	1155	15	Perdue	perdue	JJ
1979	1155	16	recipe	recipe	NN
1979	1155	17	program	program	NN
1979	1155	18	,	,	,
1979	1155	19	says	say	VBZ
1979	1155	20	that	that	IN
1979	1155	21	this	this	DT
1979	1155	22	is	be	VBZ
1979	1155	23	her	-PRON-	PRP$
1979	1155	24	personal	personal	JJ
1979	1155	25	favorite	favorite	NN
1979	1155	26	.	.	.
1979	1156	1	4	4	CD
1979	1156	2	roaster	roaster	VB
1979	1156	3	boneless	boneless	NN
1979	1156	4	thigh	thigh	NN
1979	1156	5	cutlets	cutlet	NNS
1979	1156	6	4	4	CD
1979	1156	7	tablespoons	tablespoon	NNS
1979	1156	8	peanut	peanut	NN
1979	1156	9	or	or	CC
1979	1156	10	vegetable	vegetable	NN
1979	1156	11	oil	oil	NN
1979	1156	12	1	1	CD
1979	1156	13	cup	cup	NN
1979	1156	14	carrots	carrot	NNS
1979	1156	15	,	,	,
1979	1156	16	cut	cut	VBN
1979	1156	17	into	into	IN
1979	1156	18	matchstick	matchstick	NNP
1979	1156	19	strips	strips	NNP
1979	1156	20	1/2	1/2	CD
1979	1156	21	cup	cup	NN
1979	1156	22	cashews	cashews	NN
1979	1156	23	1	1	CD
1979	1156	24	teaspoon	teaspoon	NN
1979	1156	25	hot	hot	JJ
1979	1156	26	chili	chili	NN
1979	1156	27	pepper	pepper	NN
1979	1156	28	,	,	,
1979	1156	29	finely	finely	RB
1979	1156	30	chopped	chop	VBN
1979	1156	31	,	,	,
1979	1156	32	or	or	CC
1979	1156	33	to	to	TO
1979	1156	34	taste	taste	VB
1979	1156	35	1	1	CD
1979	1156	36	clove	clove	NNP
1979	1156	37	garlic	garlic	NNP
1979	1156	38	,	,	,
1979	1156	39	minced	mince	VBD
1979	1156	40	2	2	CD
1979	1156	41	teaspoons	teaspoon	NNS
1979	1156	42	minced	mince	VBN
1979	1156	43	fresh	fresh	JJ
1979	1156	44	ginger	ginger	NN
1979	1156	45	1/4	1/4	CD
1979	1156	46	cup	cup	NN
1979	1156	47	soy	soy	NN
1979	1156	48	sauce	sauce	NN
1979	1156	49	1/4	1/4	CD
1979	1156	50	cup	cup	NN
1979	1156	51	dry	dry	JJ
1979	1156	52	sherry	sherry	NN
1979	1156	53	1	1	CD
1979	1156	54	tablespoon	tablespoon	NN
1979	1156	55	cornstarch	cornstarch	NN
1979	1156	56	Cut	Cut	NNP
1979	1156	57	boneless	boneless	NN
1979	1156	58	thighs	thigh	NNS
1979	1156	59	into	into	IN
1979	1156	60	strips	strip	NNS
1979	1156	61	(	(	-LRB-
1979	1156	62	about	about	RB
1979	1156	63	1/4	1/4	CD
1979	1156	64	"	"	``
1979	1156	65	x	x	SYM
1979	1156	66	2	2	CD
1979	1156	67	"	"	''
1979	1156	68	)	)	-RRB-
1979	1156	69	.	.	.
1979	1157	1	In	in	IN
1979	1157	2	a	a	DT
1979	1157	3	wok	wok	NN
1979	1157	4	or	or	CC
1979	1157	5	large	large	JJ
1979	1157	6	skillet	skillet	NN
1979	1157	7	over	over	IN
1979	1157	8	high	high	JJ
1979	1157	9	heat	heat	NN
1979	1157	10	,	,	,
1979	1157	11	heat	heat	NN
1979	1157	12	2	2	CD
1979	1157	13	tablespoons	tablespoon	NNS
1979	1157	14	oil	oil	NN
1979	1157	15	.	.	.
1979	1158	1	Add	add	VB
1979	1158	2	chicken	chicken	NN
1979	1158	3	and	and	CC
1979	1158	4	stir	stir	NN
1979	1158	5	-	-	HYPH
1979	1158	6	fry	fry	NNP
1979	1158	7	for	for	IN
1979	1158	8	2	2	CD
1979	1158	9	to	to	TO
1979	1158	10	3	3	CD
1979	1158	11	minutes	minute	NNS
1979	1158	12	.	.	.
1979	1159	1	Remove	remove	VB
1979	1159	2	chicken	chicken	NN
1979	1159	3	and	and	CC
1979	1159	4	reserve	reserve	NN
1979	1159	5	.	.	.
1979	1160	1	Add	add	VB
1979	1160	2	remaining	remain	VBG
1979	1160	3	2	2	CD
1979	1160	4	tablespoons	tablespoon	NNS
1979	1160	5	oil	oil	NN
1979	1160	6	to	to	IN
1979	1160	7	wok	wok	VB
1979	1160	8	and	and	CC
1979	1160	9	add	add	VB
1979	1160	10	carrots	carrot	NNS
1979	1160	11	,	,	,
1979	1160	12	cashews	cashews	NN
1979	1160	13	,	,	,
1979	1160	14	chili	chili	NN
1979	1160	15	pepper	pepper	NN
1979	1160	16	,	,	,
1979	1160	17	garlic	garlic	NN
1979	1160	18	and	and	CC
1979	1160	19	ginger	ginger	NN
1979	1160	20	.	.	.
1979	1161	1	Stir	Stir	NNP
1979	1161	2	-	-	HYPH
1979	1161	3	fry	fry	NNP
1979	1161	4	3	3	CD
1979	1161	5	minutes	minute	NNS
1979	1161	6	until	until	IN
1979	1161	7	carrots	carrot	NNS
1979	1161	8	just	just	RB
1979	1161	9	begin	begin	VBP
1979	1161	10	to	to	TO
1979	1161	11	soften	soften	VB
1979	1161	12	.	.	.
1979	1162	1	Return	return	NN
1979	1162	2	chicken	chicken	NN
1979	1162	3	to	to	IN
1979	1162	4	wok	wok	NNP
1979	1162	5	.	.	.
1979	1163	1	In	in	IN
1979	1163	2	a	a	DT
1979	1163	3	small	small	JJ
1979	1163	4	bowl	bowl	NN
1979	1163	5	blend	blend	NN
1979	1163	6	together	together	RB
1979	1163	7	soy	soy	NN
1979	1163	8	sauce	sauce	NN
1979	1163	9	,	,	,
1979	1163	10	sherry	sherry	NN
1979	1163	11	and	and	CC
1979	1163	12	cornstarch	cornstarch	NN
1979	1163	13	.	.	.
1979	1164	1	Add	add	VB
1979	1164	2	to	to	TO
1979	1164	3	wok	wok	NNP
1979	1164	4	and	and	CC
1979	1164	5	cook	cook	VB
1979	1164	6	,	,	,
1979	1164	7	stirring	stir	VBG
1979	1164	8	constantly	constantly	RB
1979	1164	9	,	,	,
1979	1164	10	until	until	IN
1979	1164	11	sauce	sauce	NN
1979	1164	12	boils	boil	NNS
1979	1164	13	and	and	CC
1979	1164	14	thickens	thicken	NNS
1979	1164	15	.	.	.
1979	1165	1	Serve	serve	VB
1979	1165	2	over	over	IN
1979	1165	3	hot	hot	JJ
1979	1165	4	cooked	cooked	JJ
1979	1165	5	rice	rice	NN
1979	1165	6	.	.	.
1979	1166	1	THIGH	THIGH	NNP
1979	1166	2	CHILIServes	chiliserve	NNS
1979	1166	3	4	4	CD
1979	1166	4	This	this	DT
1979	1166	5	is	be	VBZ
1979	1166	6	a	a	DT
1979	1166	7	healthy	healthy	JJ
1979	1166	8	,	,	,
1979	1166	9	low	low	JJ
1979	1166	10	-	-	HYPH
1979	1166	11	cholesterol	cholesterol	NN
1979	1166	12	chili	chili	NN
1979	1166	13	.	.	.
1979	1167	1	4	4	CD
1979	1167	2	roaster	roaster	VB
1979	1167	3	boneless	boneless	NN
1979	1167	4	thigh	thigh	NN
1979	1167	5	cutlets	cutlet	NNS
1979	1167	6	2	2	CD
1979	1167	7	tablespoons	tablespoon	NNS
1979	1167	8	vegetable	vegetable	NN
1979	1167	9	oil	oil	NN
1979	1167	10	1/2	1/2	CD
1979	1167	11	cup	cup	NN
1979	1167	12	chopped	chop	VBD
1979	1167	13	onion	onion	NN
1979	1167	14	1	1	CD
1979	1167	15	large	large	JJ
1979	1167	16	garlic	garlic	JJ
1979	1167	17	clove	clove	NN
1979	1167	18	,	,	,
1979	1167	19	minced	mince	VBD
1979	1167	20	1	1	CD
1979	1167	21	green	green	JJ
1979	1167	22	pepper	pepper	NN
1979	1167	23	,	,	,
1979	1167	24	seeded	seed	VBD
1979	1167	25	and	and	CC
1979	1167	26	chopped	chop	VBD
1979	1167	27	1	1	CD
1979	1167	28	can	can	NN
1979	1167	29	(	(	-LRB-
1979	1167	30	16-ounces	16-ounces	CD
1979	1167	31	)	)	-RRB-
1979	1167	32	tomatoes	tomato	NNS
1979	1167	33	,	,	,
1979	1167	34	chopped	chop	VBN
1979	1167	35	,	,	,
1979	1167	36	with	with	IN
1979	1167	37	liquid	liquid	NN
1979	1167	38	1	1	CD
1979	1167	39	can	can	NN
1979	1167	40	(	(	-LRB-
1979	1167	41	16-ounces	16-ounces	CD
1979	1167	42	)	)	-RRB-
1979	1167	43	kidney	kidney	NN
1979	1167	44	beans	bean	NNS
1979	1167	45	,	,	,
1979	1167	46	drained	drain	VBD
1979	1167	47	1	1	CD
1979	1167	48	tablespoon	tablespoon	NN
1979	1167	49	chili	chili	NNP
1979	1167	50	powder	powder	NNP
1979	1167	51	salt	salt	NNP
1979	1167	52	and	and	CC
1979	1167	53	ground	ground	NN
1979	1167	54	pepper	pepper	NN
1979	1167	55	to	to	TO
1979	1167	56	taste	taste	NN
1979	1167	57	Tabasco	Tabasco	NNP
1979	1167	58	,	,	,
1979	1167	59	to	to	TO
1979	1167	60	taste	taste	VB
1979	1167	61	Cut	Cut	NNP
1979	1167	62	chicken	chicken	NN
1979	1167	63	into	into	IN
1979	1167	64	bite	bite	NN
1979	1167	65	size	size	NN
1979	1167	66	pieces	piece	NNS
1979	1167	67	.	.	.
1979	1168	1	In	in	IN
1979	1168	2	a	a	DT
1979	1168	3	Dutch	Dutch	NNP
1979	1168	4	oven	oven	NN
1979	1168	5	over	over	IN
1979	1168	6	medium	medium	NN
1979	1168	7	-	-	HYPH
1979	1168	8	high	high	JJ
1979	1168	9	heat	heat	NN
1979	1168	10	,	,	,
1979	1168	11	heat	heat	NN
1979	1168	12	oil	oil	NN
1979	1168	13	.	.	.
1979	1169	1	Add	add	NN
1979	1169	2	chicken	chicken	NN
1979	1169	3	,	,	,
1979	1169	4	onion	onion	NN
1979	1169	5	,	,	,
1979	1169	6	garlic	garlic	NN
1979	1169	7	and	and	CC
1979	1169	8	green	green	JJ
1979	1169	9	pepper	pepper	NN
1979	1169	10	and	and	CC
1979	1169	11	cook	cook	NN
1979	1169	12	,	,	,
1979	1169	13	stirring	stir	VBG
1979	1169	14	until	until	IN
1979	1169	15	chicken	chicken	NN
1979	1169	16	loses	lose	VBZ
1979	1169	17	its	-PRON-	PRP$
1979	1169	18	pink	pink	JJ
1979	1169	19	color	color	NN
1979	1169	20	.	.	.
1979	1170	1	Add	add	VB
1979	1170	2	remaining	remain	VBG
1979	1170	3	ingredients	ingredient	NNS
1979	1170	4	and	and	CC
1979	1170	5	stir	stir	NN
1979	1170	6	.	.	.
1979	1171	1	Simmer	Simmer	NNP
1979	1171	2	,	,	,
1979	1171	3	covered	cover	VBN
1979	1171	4	,	,	,
1979	1171	5	over	over	IN
1979	1171	6	medium	medium	JJ
1979	1171	7	-	-	HYPH
1979	1171	8	low	low	JJ
1979	1171	9	heat	heat	NN
1979	1171	10	for	for	IN
1979	1171	11	30	30	CD
1979	1171	12	minutes	minute	NNS
1979	1171	13	or	or	CC
1979	1171	14	until	until	IN
1979	1171	15	chicken	chicken	NN
1979	1171	16	is	be	VBZ
1979	1171	17	tender	tender	JJ
1979	1171	18	.	.	.
1979	1172	1	Adjust	adjust	VB
1979	1172	2	seasonings	seasoning	NNS
1979	1172	3	according	accord	VBG
1979	1172	4	to	to	IN
1979	1172	5	taste	taste	NN
1979	1172	6	.	.	.
1979	1173	1	THIGH	THIGH	NNP
1979	1173	2	FLAUTASServes	flautasserve	NNS
1979	1173	3	4	4	CD
1979	1173	4	You	-PRON-	PRP
1979	1173	5	can	can	MD
1979	1173	6	tell	tell	VB
1979	1173	7	if	if	IN
1979	1173	8	your	-PRON-	PRP$
1979	1173	9	avocado	avocado	NNP
1979	1173	10	for	for	IN
1979	1173	11	the	the	DT
1979	1173	12	guacamole	guacamole	NN
1979	1173	13	in	in	IN
1979	1173	14	this	this	DT
1979	1173	15	recipe	recipe	NN
1979	1173	16	is	be	VBZ
1979	1173	17	ripe	ripe	JJ
1979	1173	18	by	by	IN
1979	1173	19	whether	whether	IN
1979	1173	20	it	-PRON-	PRP
1979	1173	21	yields	yield	VBZ
1979	1173	22	to	to	TO
1979	1173	23	gentle	gentle	JJ
1979	1173	24	pressure	pressure	NN
1979	1173	25	when	when	WRB
1979	1173	26	you	-PRON-	PRP
1979	1173	27	hold	hold	VBP
1979	1173	28	it	-PRON-	PRP
1979	1173	29	between	between	IN
1979	1173	30	your	-PRON-	PRP$
1979	1173	31	palms	palm	NNS
1979	1173	32	.	.	.
1979	1174	1	If	if	IN
1979	1174	2	there	there	EX
1979	1174	3	's	be	VBZ
1979	1174	4	some	some	DT
1979	1174	5	"	"	``
1979	1174	6	give	give	VBP
1979	1174	7	"	"	''
1979	1174	8	to	to	IN
1979	1174	9	it	-PRON-	PRP
1979	1174	10	,	,	,
1979	1174	11	it	-PRON-	PRP
1979	1174	12	's	be	VBZ
1979	1174	13	ripe	ripe	JJ
1979	1174	14	.	.	.
1979	1175	1	If	if	IN
1979	1175	2	it	-PRON-	PRP
1979	1175	3	feels	feel	VBZ
1979	1175	4	hard	hard	JJ
1979	1175	5	,	,	,
1979	1175	6	like	like	IN
1979	1175	7	a	a	DT
1979	1175	8	baseball	baseball	NN
1979	1175	9	,	,	,
1979	1175	10	it	-PRON-	PRP
1979	1175	11	's	be	VBZ
1979	1175	12	not	not	RB
1979	1175	13	ripe	ripe	JJ
1979	1175	14	.	.	.
1979	1176	1	Wait	wait	VB
1979	1176	2	a	a	DT
1979	1176	3	few	few	JJ
1979	1176	4	days	day	NNS
1979	1176	5	,	,	,
1979	1176	6	and	and	CC
1979	1176	7	it	-PRON-	PRP
1979	1176	8	will	will	MD
1979	1176	9	have	have	VB
1979	1176	10	a	a	DT
1979	1176	11	richer	rich	JJR
1979	1176	12	,	,	,
1979	1176	13	creamer	creamer	NN
1979	1176	14	texture	texture	NN
1979	1176	15	and	and	CC
1979	1176	16	flavor	flavor	NN
1979	1176	17	.	.	.
1979	1177	1	You	-PRON-	PRP
1979	1177	2	can	can	MD
1979	1177	3	speed	speed	VB
1979	1177	4	the	the	DT
1979	1177	5	ripening	ripening	JJ
1979	1177	6	by	by	IN
1979	1177	7	keeping	keep	VBG
1979	1177	8	the	the	DT
1979	1177	9	avocado	avocado	NNP
1979	1177	10	in	in	IN
1979	1177	11	a	a	DT
1979	1177	12	paper	paper	NN
1979	1177	13	bag	bag	NN
1979	1177	14	,	,	,
1979	1177	15	at	at	IN
1979	1177	16	room	room	NN
1979	1177	17	temperature	temperature	NN
1979	1177	18	,	,	,
1979	1177	19	along	along	IN
1979	1177	20	with	with	IN
1979	1177	21	a	a	DT
1979	1177	22	banana	banana	NN
1979	1177	23	or	or	CC
1979	1177	24	pear	pear	NN
1979	1177	25	or	or	CC
1979	1177	26	apple	apple	NN
1979	1177	27	.	.	.
1979	1178	1	These	these	DT
1979	1178	2	fruits	fruit	NNS
1979	1178	3	give	give	VBP
1979	1178	4	off	off	RP
1979	1178	5	a	a	DT
1979	1178	6	ripening	ripening	JJ
1979	1178	7	factor	factor	NN
1979	1178	8	and	and	CC
1979	1178	9	the	the	DT
1979	1178	10	paper	paper	NN
1979	1178	11	bag	bag	NN
1979	1178	12	concentrates	concentrate	VBZ
1979	1178	13	the	the	DT
1979	1178	14	ripening	ripening	JJ
1979	1178	15	factor	factor	NN
1979	1178	16	.	.	.
1979	1179	1	4	4	CD
1979	1179	2	roaster	roaster	VB
1979	1179	3	boneless	boneless	NN
1979	1179	4	thigh	thigh	NN
1979	1179	5	cutlets	cutlet	NNS
1979	1179	6	1	1	CD
1979	1179	7	quart	quart	NN
1979	1179	8	chicken	chicken	NNP
1979	1179	9	broth	broth	NN
1979	1179	10	1/2	1/2	CD
1979	1179	11	pound	pound	NN
1979	1179	12	Monterey	Monterey	NNP
1979	1179	13	Jack	Jack	NNP
1979	1179	14	or	or	CC
1979	1179	15	Cheddar	Cheddar	NNP
1979	1179	16	cheese	cheese	NN
1979	1179	17	,	,	,
1979	1179	18	coarsely	coarsely	RB
1979	1179	19	grated	grate	VBN
1979	1179	20	(	(	-LRB-
1979	1179	21	about	about	RB
1979	1179	22	2	2	CD
1979	1179	23	cups	cup	NNS
1979	1179	24	)	)	-RRB-
1979	1179	25	1/4	1/4	CD
1979	1179	26	cup	cup	NN
1979	1179	27	red	red	JJ
1979	1179	28	or	or	CC
1979	1179	29	green	green	JJ
1979	1179	30	chili	chili	NNP
1979	1179	31	salsa	salsa	NNP
1979	1179	32	salt	salt	NN
1979	1179	33	to	to	TO
1979	1179	34	taste	taste	NN
1979	1179	35	8	8	CD
1979	1179	36	flour	flour	NN
1979	1179	37	tortillas	tortillas	NNP
1979	1179	38	Vegetable	vegetable	JJ
1979	1179	39	oil	oil	NN
1979	1179	40	,	,	,
1979	1179	41	for	for	IN
1979	1179	42	frying	fry	VBG
1979	1179	43	1/3	1/3	CD
1979	1179	44	cup	cup	NN
1979	1179	45	sour	sour	JJ
1979	1179	46	cream	cream	NN
1979	1179	47	,	,	,
1979	1179	48	optional	optional	JJ
1979	1179	49	Guacamole	guacamole	NN
1979	1179	50	:	:	:
1979	1179	51	1	1	CD
1979	1179	52	large	large	JJ
1979	1179	53	ripe	ripe	JJ
1979	1179	54	avocado	avocado	NNP
1979	1179	55	1	1	CD
1979	1179	56	tablespoon	tablespoon	NN
1979	1179	57	fresh	fresh	JJ
1979	1179	58	lemon	lemon	NN
1979	1179	59	or	or	CC
1979	1179	60	lime	lime	NN
1979	1179	61	juice	juice	NN
1979	1179	62	1/2	1/2	CD
1979	1179	63	cup	cup	NN
1979	1179	64	chopped	chop	VBD
1979	1179	65	tomato	tomato	NNP
1979	1179	66	1/4	1/4	CD
1979	1179	67	cup	cup	NN
1979	1179	68	chopped	chop	VBN
1979	1179	69	onion	onion	NN
1979	1179	70	1	1	CD
1979	1179	71	tablespoon	tablespoon	NN
1979	1179	72	red	red	JJ
1979	1179	73	or	or	CC
1979	1179	74	green	green	JJ
1979	1179	75	chili	chili	NN
1979	1179	76	salsa	salsa	NN
1979	1179	77	In	in	IN
1979	1179	78	a	a	DT
1979	1179	79	large	large	JJ
1979	1179	80	saucepan	saucepan	NN
1979	1179	81	over	over	IN
1979	1179	82	medium	medium	NN
1979	1179	83	-	-	HYPH
1979	1179	84	high	high	JJ
1979	1179	85	heat	heat	NN
1979	1179	86	bring	bring	VBP
1979	1179	87	chicken	chicken	NN
1979	1179	88	broth	broth	NN
1979	1179	89	to	to	IN
1979	1179	90	a	a	DT
1979	1179	91	boil	boil	NN
1979	1179	92	.	.	.
1979	1180	1	Add	add	VB
1979	1180	2	boneless	boneless	NN
1979	1180	3	thighs	thigh	NNS
1979	1180	4	,	,	,
1979	1180	5	reduce	reduce	VB
1979	1180	6	heat	heat	NN
1979	1180	7	to	to	IN
1979	1180	8	medium	medium	NN
1979	1180	9	-	-	HYPH
1979	1180	10	low	low	JJ
1979	1180	11	and	and	CC
1979	1180	12	simmer	simmer	NN
1979	1180	13	,	,	,
1979	1180	14	uncovered	uncover	VBN
1979	1180	15	,	,	,
1979	1180	16	30	30	CD
1979	1180	17	minutes	minute	NNS
1979	1180	18	.	.	.
1979	1181	1	Remove	remove	VB
1979	1181	2	thighs	thigh	NNS
1979	1181	3	,	,	,
1979	1181	4	reserving	reserve	VBG
1979	1181	5	broth	broth	NN
1979	1181	6	for	for	IN
1979	1181	7	other	other	JJ
1979	1181	8	use	use	NN
1979	1181	9	.	.	.
1979	1182	1	Shred	shre	VBN
1979	1182	2	meat	meat	NN
1979	1182	3	and	and	CC
1979	1182	4	place	place	NN
1979	1182	5	in	in	IN
1979	1182	6	a	a	DT
1979	1182	7	mixing	mix	VBG
1979	1182	8	bowl	bowl	NN
1979	1182	9	.	.	.
1979	1183	1	Toss	toss	VB
1979	1183	2	with	with	IN
1979	1183	3	1	1	CD
1979	1183	4	-	-	SYM
1979	1183	5	1/2	1/2	CD
1979	1183	6	cups	cup	NNS
1979	1183	7	cheese	cheese	NN
1979	1183	8	,	,	,
1979	1183	9	salsa	salsa	NNP
1979	1183	10	,	,	,
1979	1183	11	and	and	CC
1979	1183	12	salt	salt	NN
1979	1183	13	to	to	IN
1979	1183	14	taste	taste	NN
1979	1183	15	.	.	.
1979	1184	1	Divide	Divide	NNP
1979	1184	2	mixture	mixture	NN
1979	1184	3	among	among	IN
1979	1184	4	tortillas	tortilla	NNS
1979	1184	5	and	and	CC
1979	1184	6	roll	roll	VB
1979	1184	7	up	up	RP
1979	1184	8	,	,	,
1979	1184	9	securing	secure	VBG
1979	1184	10	with	with	IN
1979	1184	11	a	a	DT
1979	1184	12	toothpick	toothpick	NN
1979	1184	13	,	,	,
1979	1184	14	if	if	IN
1979	1184	15	necessary	necessary	JJ
1979	1184	16	.	.	.
1979	1185	1	In	in	IN
1979	1185	2	a	a	DT
1979	1185	3	large	large	JJ
1979	1185	4	,	,	,
1979	1185	5	heavy	heavy	JJ
1979	1185	6	skillet	skillet	NN
1979	1185	7	over	over	IN
1979	1185	8	medium	medium	NN
1979	1185	9	-	-	HYPH
1979	1185	10	high	high	JJ
1979	1185	11	heat	heat	NN
1979	1185	12	,	,	,
1979	1185	13	heat	heat	NN
1979	1185	14	1/2-inch	1/2-inch	CD
1979	1185	15	oil	oil	NN
1979	1185	16	.	.	.
1979	1186	1	Fry	fry	NN
1979	1186	2	flautas	flauta	NNS
1979	1186	3	in	in	IN
1979	1186	4	hot	hot	JJ
1979	1186	5	oil	oil	NN
1979	1186	6	,	,	,
1979	1186	7	turning	turn	VBG
1979	1186	8	to	to	IN
1979	1186	9	brown	brown	NNP
1979	1186	10	lightly	lightly	RB
1979	1186	11	on	on	IN
1979	1186	12	all	all	DT
1979	1186	13	sides	side	NNS
1979	1186	14	.	.	.
1979	1187	1	Transfer	transfer	VB
1979	1187	2	to	to	IN
1979	1187	3	serving	serve	VBG
1979	1187	4	dish	dish	NN
1979	1187	5	and	and	CC
1979	1187	6	keep	keep	VB
1979	1187	7	warm	warm	JJ
1979	1187	8	.	.	.
1979	1188	1	To	to	TO
1979	1188	2	make	make	VB
1979	1188	3	guacamole	guacamole	NN
1979	1188	4	,	,	,
1979	1188	5	scoop	scoop	VB
1979	1188	6	out	out	IN
1979	1188	7	avocado	avocado	NNP
1979	1188	8	flesh	flesh	NNP
1979	1188	9	,	,	,
1979	1188	10	chop	chop	NNP
1979	1188	11	and	and	CC
1979	1188	12	toss	toss	VB
1979	1188	13	with	with	IN
1979	1188	14	lemon	lemon	NN
1979	1188	15	juice	juice	NN
1979	1188	16	.	.	.
1979	1189	1	Combine	combine	VB
1979	1189	2	lightly	lightly	RB
1979	1189	3	with	with	IN
1979	1189	4	remaining	remain	VBG
1979	1189	5	ingredients	ingredient	NNS
1979	1189	6	.	.	.
1979	1190	1	Serve	serve	VB
1979	1190	2	flautas	flauta	NNS
1979	1190	3	topped	top	VBN
1979	1190	4	with	with	IN
1979	1190	5	guacamole	guacamole	NN
1979	1190	6	,	,	,
1979	1190	7	remaining	remain	VBG
1979	1190	8	cheese	cheese	NN
1979	1190	9	and	and	CC
1979	1190	10	sour	sour	JJ
1979	1190	11	cream	cream	NN
1979	1190	12	,	,	,
1979	1190	13	if	if	IN
1979	1190	14	desired	desire	VBN
1979	1190	15	.	.	.
1979	1191	1	Chapter	chapter	NN
1979	1191	2	Two	two	CD
1979	1191	3	.	.	.
1979	1192	1	Chicken	chicken	NN
1979	1192	2	for	for	IN
1979	1192	3	the	the	DT
1979	1192	4	Microwave	Microwave	NNP
1979	1192	5	When	when	WRB
1979	1192	6	I	-PRON-	PRP
1979	1192	7	was	be	VBD
1979	1192	8	organizing	organize	VBG
1979	1192	9	this	this	DT
1979	1192	10	chapter	chapter	NN
1979	1192	11	,	,	,
1979	1192	12	I	-PRON-	PRP
1979	1192	13	was	be	VBD
1979	1192	14	tempted	tempt	VBN
1979	1192	15	to	to	TO
1979	1192	16	include	include	VB
1979	1192	17	all	all	DT
1979	1192	18	of	of	IN
1979	1192	19	these	these	DT
1979	1192	20	microwave	microwave	JJ
1979	1192	21	recipes	recipe	NNS
1979	1192	22	in	in	IN
1979	1192	23	the	the	DT
1979	1192	24	"	"	``
1979	1192	25	Cooking	Cooking	NNP
1979	1192	26	for	for	IN
1979	1192	27	Everyday	Everyday	NNP
1979	1192	28	"	"	''
1979	1192	29	chapter	chapter	NN
1979	1192	30	.	.	.
1979	1193	1	After	after	RB
1979	1193	2	all	all	RB
1979	1193	3	,	,	,
1979	1193	4	the	the	DT
1979	1193	5	microwave	microwave	NN
1979	1193	6	is	be	VBZ
1979	1193	7	certainly	certainly	RB
1979	1193	8	becoming	become	VBG
1979	1193	9	part	part	NN
1979	1193	10	of	of	IN
1979	1193	11	our	-PRON-	PRP$
1979	1193	12	everyday	everyday	JJ
1979	1193	13	life	life	NN
1979	1193	14	.	.	.
1979	1194	1	The	the	DT
1979	1194	2	reason	reason	NN
1979	1194	3	I	-PRON-	PRP
1979	1194	4	did	do	VBD
1979	1194	5	n't	not	RB
1979	1194	6	is$well	is$well	NNP
1979	1194	7	,	,	,
1979	1194	8	there	there	EX
1979	1194	9	are	be	VBP
1979	1194	10	two	two	CD
1979	1194	11	reasons	reason	NNS
1979	1194	12	.	.	.
1979	1195	1	First	first	RB
1979	1195	2	,	,	,
1979	1195	3	if	if	IN
1979	1195	4	I	-PRON-	PRP
1979	1195	5	put	put	VBD
1979	1195	6	all	all	PDT
1979	1195	7	the	the	DT
1979	1195	8	microwave	microwave	JJ
1979	1195	9	recipes	recipe	NNS
1979	1195	10	in	in	IN
1979	1195	11	one	one	CD
1979	1195	12	chapter	chapter	NN
1979	1195	13	,	,	,
1979	1195	14	you	-PRON-	PRP
1979	1195	15	wo	will	MD
1979	1195	16	n't	not	RB
1979	1195	17	have	have	VB
1979	1195	18	to	to	TO
1979	1195	19	waste	waste	VB
1979	1195	20	time	time	NN
1979	1195	21	hunting	hunt	VBG
1979	1195	22	for	for	IN
1979	1195	23	them	-PRON-	PRP
1979	1195	24	.	.	.
1979	1196	1	Second	second	RB
1979	1196	2	,	,	,
1979	1196	3	there	there	EX
1979	1196	4	are	be	VBP
1979	1196	5	a	a	DT
1979	1196	6	number	number	NN
1979	1196	7	of	of	IN
1979	1196	8	tips	tip	NNS
1979	1196	9	on	on	IN
1979	1196	10	using	use	VBG
1979	1196	11	the	the	DT
1979	1196	12	microwave	microwave	NN
1979	1196	13	successfully	successfully	RB
1979	1196	14	,	,	,
1979	1196	15	and	and	CC
1979	1196	16	I	-PRON-	PRP
1979	1196	17	thought	think	VBD
1979	1196	18	you	-PRON-	PRP
1979	1196	19	might	may	MD
1979	1196	20	like	like	VB
1979	1196	21	to	to	TO
1979	1196	22	have	have	VB
1979	1196	23	them	-PRON-	PRP
1979	1196	24	all	all	DT
1979	1196	25	in	in	IN
1979	1196	26	one	one	CD
1979	1196	27	place	place	NN
1979	1196	28	,	,	,
1979	1196	29	also	also	RB
1979	1196	30	.	.	.
1979	1197	1	The	the	DT
1979	1197	2	microwave	microwave	NN
1979	1197	3	is	be	VBZ
1979	1197	4	a	a	DT
1979	1197	5	wonderful	wonderful	JJ
1979	1197	6	convenience	convenience	NN
1979	1197	7	,	,	,
1979	1197	8	but	but	CC
1979	1197	9	in	in	IN
1979	1197	10	my	-PRON-	PRP$
1979	1197	11	case	case	NN
1979	1197	12	,	,	,
1979	1197	13	I	-PRON-	PRP
1979	1197	14	used	use	VBD
1979	1197	15	to	to	TO
1979	1197	16	use	use	VB
1979	1197	17	it	-PRON-	PRP
1979	1197	18	for	for	IN
1979	1197	19	reheating	reheat	VBG
1979	1197	20	foods	food	NNS
1979	1197	21	or	or	CC
1979	1197	22	for	for	IN
1979	1197	23	boiling	boil	VBG
1979	1197	24	water	water	NN
1979	1197	25	and	and	CC
1979	1197	26	not	not	RB
1979	1197	27	much	much	RB
1979	1197	28	else	else	RB
1979	1197	29	.	.	.
1979	1198	1	Are	be	VBP
1979	1198	2	you	-PRON-	PRP
1979	1198	3	the	the	DT
1979	1198	4	same	same	JJ
1979	1198	5	?	?	.
1979	1199	1	Ah	ah	UH
1979	1199	2	,	,	,
1979	1199	3	but	but	CC
1979	1199	4	there	there	EX
1979	1199	5	's	be	VBZ
1979	1199	6	so	so	RB
1979	1199	7	much	much	RB
1979	1199	8	more	more	JJR
1979	1199	9	to	to	IN
1979	1199	10	it	-PRON-	PRP
1979	1199	11	than	than	IN
1979	1199	12	that	that	DT
1979	1199	13	!	!	.
1979	1200	1	Having	have	VBG
1979	1200	2	spent	spend	VBN
1979	1200	3	time	time	NN
1979	1200	4	with	with	IN
1979	1200	5	the	the	DT
1979	1200	6	Perdue	perdue	JJ
1979	1200	7	food	food	NN
1979	1200	8	technologists	technologist	NNS
1979	1200	9	and	and	CC
1979	1200	10	home	home	NN
1979	1200	11	economists	economist	NNS
1979	1200	12	,	,	,
1979	1200	13	and	and	CC
1979	1200	14	especially	especially	RB
1979	1200	15	after	after	IN
1979	1200	16	studying	study	VBG
1979	1200	17	the	the	DT
1979	1200	18	techniques	technique	NNS
1979	1200	19	and	and	CC
1979	1200	20	recipes	recipe	NNS
1979	1200	21	from	from	IN
1979	1200	22	Rita	Rita	NNP
1979	1200	23	Marie	Marie	NNP
1979	1200	24	Schneider	Schneider	NNP
1979	1200	25	,	,	,
1979	1200	26	the	the	DT
1979	1200	27	home	home	NN
1979	1200	28	economist	economist	NN
1979	1200	29	who	who	WP
1979	1200	30	developed	develop	VBD
1979	1200	31	the	the	DT
1979	1200	32	majority	majority	NN
1979	1200	33	of	of	IN
1979	1200	34	the	the	DT
1979	1200	35	Perdue	Perdue	NNP
1979	1200	36	microwave	microwave	NN
1979	1200	37	recipes	recipe	NNS
1979	1200	38	,	,	,
1979	1200	39	I	-PRON-	PRP
1979	1200	40	'm	be	VBP
1979	1200	41	a	a	DT
1979	1200	42	convert	convert	NN
1979	1200	43	now	now	RB
1979	1200	44	.	.	.
1979	1201	1	I	-PRON-	PRP
1979	1201	2	've	have	VB
1979	1201	3	come	come	VBN
1979	1201	4	to	to	TO
1979	1201	5	appreciate	appreciate	VB
1979	1201	6	the	the	DT
1979	1201	7	versatility	versatility	NN
1979	1201	8	of	of	IN
1979	1201	9	the	the	DT
1979	1201	10	microwave	microwave	NN
1979	1201	11	as	as	RB
1979	1201	12	well	well	RB
1979	1201	13	as	as	IN
1979	1201	14	the	the	DT
1979	1201	15	speed	speed	NN
1979	1201	16	.	.	.
1979	1202	1	There	there	EX
1979	1202	2	's	be	VBZ
1979	1202	3	a	a	DT
1979	1202	4	reason	reason	NN
1979	1202	5	I	-PRON-	PRP
1979	1202	6	happen	happen	VBP
1979	1202	7	to	to	TO
1979	1202	8	have	have	VB
1979	1202	9	spent	spend	VBN
1979	1202	10	time	time	NN
1979	1202	11	with	with	IN
1979	1202	12	the	the	DT
1979	1202	13	Perdue	perdue	JJ
1979	1202	14	experts	expert	NNS
1979	1202	15	.	.	.
1979	1203	1	Once	once	RB
1979	1203	2	when	when	WRB
1979	1203	3	Frank	Frank	NNP
1979	1203	4	was	be	VBD
1979	1203	5	microwaving	microwave	VBG
1979	1203	6	nuggets	nugget	NNS
1979	1203	7	for	for	IN
1979	1203	8	himself	-PRON-	PRP
1979	1203	9	at	at	IN
1979	1203	10	HIGH	HIGH	NNP
1979	1203	11	,	,	,
1979	1203	12	he	-PRON-	PRP
1979	1203	13	found	find	VBD
1979	1203	14	that	that	IN
1979	1203	15	by	by	IN
1979	1203	16	the	the	DT
1979	1203	17	time	time	NN
1979	1203	18	all	all	DT
1979	1203	19	of	of	IN
1979	1203	20	them	-PRON-	PRP
1979	1203	21	were	be	VBD
1979	1203	22	heated	heat	VBN
1979	1203	23	,	,	,
1979	1203	24	one	one	CD
1979	1203	25	of	of	IN
1979	1203	26	them	-PRON-	PRP
1979	1203	27	was	be	VBD
1979	1203	28	badly	badly	RB
1979	1203	29	overcooked	overcooked	JJ
1979	1203	30	and	and	CC
1979	1203	31	therefore	therefore	RB
1979	1203	32	,	,	,
1979	1203	33	dried	dry	VBD
1979	1203	34	out	out	RP
1979	1203	35	and$what	and$what	IN
1979	1203	36	a	a	DT
1979	1203	37	dirty	dirty	JJ
1979	1203	38	word	word	NN
1979	1203	39	this	this	DT
1979	1203	40	is	be	VBZ
1979	1203	41	in	in	IN
1979	1203	42	the	the	DT
1979	1203	43	Perdue	Perdue	NNP
1979	1203	44	household!$tough	household!$tough	-LRB-
1979	1203	45	.	.	.
1979	1204	1	Frank	Frank	NNP
1979	1204	2	did	do	VBD
1979	1204	3	n't	not	RB
1979	1204	4	know	know	VB
1979	1204	5	that	that	IN
1979	1204	6	the	the	DT
1979	1204	7	microwave	microwave	NN
1979	1204	8	was	be	VBD
1979	1204	9	the	the	DT
1979	1204	10	problem	problem	NN
1979	1204	11	and	and	CC
1979	1204	12	instead	instead	RB
1979	1204	13	assumed	assume	VBD
1979	1204	14	it	-PRON-	PRP
1979	1204	15	was	be	VBD
1979	1204	16	his	-PRON-	PRP$
1979	1204	17	product	product	NN
1979	1204	18	that	that	WDT
1979	1204	19	was	be	VBD
1979	1204	20	at	at	IN
1979	1204	21	fault	fault	NN
1979	1204	22	.	.	.
1979	1205	1	How	how	WRB
1979	1205	2	can	can	MD
1979	1205	3	I	-PRON-	PRP
1979	1205	4	even	even	RB
1979	1205	5	tell	tell	VB
1979	1205	6	you	-PRON-	PRP
1979	1205	7	about	about	IN
1979	1205	8	the	the	DT
1979	1205	9	crisis	crisis	NN
1979	1205	10	that	that	WDT
1979	1205	11	one	one	CD
1979	1205	12	tough	tough	JJ
1979	1205	13	"	"	``
1979	1205	14	tender	tender	NN
1979	1205	15	"	"	''
1979	1205	16	caused	cause	VBN
1979	1205	17	!	!	.
1979	1206	1	Frank	Frank	NNP
1979	1206	2	did	do	VBD
1979	1206	3	n't	not	RB
1979	1206	4	seem	seem	VB
1979	1206	5	as	as	RB
1979	1206	6	upset	upset	JJ
1979	1206	7	when	when	WRB
1979	1206	8	a	a	DT
1979	1206	9	whole	whole	JJ
1979	1206	10	processing	processing	NN
1979	1206	11	plant	plant	NN
1979	1206	12	burned	burn	VBD
1979	1206	13	down	down	RP
1979	1206	14	the	the	DT
1979	1206	15	year	year	NN
1979	1206	16	before	before	RB
1979	1206	17	.	.	.
1979	1207	1	Because	because	IN
1979	1207	2	of	of	IN
1979	1207	3	that	that	DT
1979	1207	4	one	one	CD
1979	1207	5	tough	tough	JJ
1979	1207	6	tender	tender	NN
1979	1207	7	,	,	,
1979	1207	8	he	-PRON-	PRP
1979	1207	9	called	call	VBD
1979	1207	10	the	the	DT
1979	1207	11	plant	plant	NN
1979	1207	12	manager	manager	NN
1979	1207	13	,	,	,
1979	1207	14	the	the	DT
1979	1207	15	quality	quality	NN
1979	1207	16	control	control	NN
1979	1207	17	people	people	NNS
1979	1207	18	,	,	,
1979	1207	19	the	the	DT
1979	1207	20	packaging	packaging	NN
1979	1207	21	people	people	NNS
1979	1207	22	,	,	,
1979	1207	23	the	the	DT
1979	1207	24	man	man	NN
1979	1207	25	who	who	WP
1979	1207	26	wrote	write	VBD
1979	1207	27	the	the	DT
1979	1207	28	cooking	cooking	NN
1979	1207	29	directions	direction	NNS
1979	1207	30	,	,	,
1979	1207	31	the	the	DT
1979	1207	32	food	food	NN
1979	1207	33	technologists	technologist	NNS
1979	1207	34	,	,	,
1979	1207	35	the	the	DT
1979	1207	36	woman	woman	NN
1979	1207	37	who	who	WP
1979	1207	38	runs	run	VBZ
1979	1207	39	the	the	DT
1979	1207	40	tasting	tasting	JJ
1979	1207	41	lab	lab	NN
1979	1207	42	,	,	,
1979	1207	43	and	and	CC
1979	1207	44	probably	probably	RB
1979	1207	45	half	half	PDT
1979	1207	46	a	a	DT
1979	1207	47	dozen	dozen	NN
1979	1207	48	other	other	JJ
1979	1207	49	people	people	NNS
1979	1207	50	as	as	RB
1979	1207	51	well	well	RB
1979	1207	52	.	.	.
1979	1208	1	It	-PRON-	PRP
1979	1208	2	did	do	VBD
1979	1208	3	n't	not	RB
1979	1208	4	matter	matter	VB
1979	1208	5	that	that	IN
1979	1208	6	it	-PRON-	PRP
1979	1208	7	was	be	VBD
1979	1208	8	the	the	DT
1979	1208	9	weekend$the	weekend$the	NNP
1979	1208	10	situation	situation	NN
1979	1208	11	had	have	VBD
1979	1208	12	to	to	TO
1979	1208	13	be	be	VB
1979	1208	14	addressed	address	VBN
1979	1208	15	immediately	immediately	RB
1979	1208	16	!	!	.
1979	1209	1	He	-PRON-	PRP
1979	1209	2	kept	keep	VBD
1979	1209	3	repeating	repeat	VBG
1979	1209	4	disconsolately	disconsolately	RB
1979	1209	5	,	,	,
1979	1209	6	"	"	``
1979	1209	7	I	-PRON-	PRP
1979	1209	8	have	have	VBP
1979	1209	9	no	no	DT
1979	1209	10	right	right	NN
1979	1209	11	to	to	TO
1979	1209	12	sell	sell	VB
1979	1209	13	a	a	DT
1979	1209	14	product	product	NN
1979	1209	15	like	like	IN
1979	1209	16	this	this	DT
1979	1209	17	.	.	.
1979	1209	18	"	"	''
1979	1210	1	Eventually	eventually	RB
1979	1210	2	,	,	,
1979	1210	3	one	one	CD
1979	1210	4	of	of	IN
1979	1210	5	the	the	DT
1979	1210	6	Perdue	perdue	JJ
1979	1210	7	food	food	NN
1979	1210	8	technicians	technician	NNS
1979	1210	9	came	come	VBD
1979	1210	10	out	out	RP
1979	1210	11	to	to	IN
1979	1210	12	our	-PRON-	PRP$
1979	1210	13	house	house	NN
1979	1210	14	and	and	CC
1979	1210	15	checked	check	VBD
1979	1210	16	the	the	DT
1979	1210	17	microwave	microwave	NN
1979	1210	18	and	and	CC
1979	1210	19	suggested	suggest	VBD
1979	1210	20	that	that	IN
1979	1210	21	we	-PRON-	PRP
1979	1210	22	'd	'd	MD
1979	1210	23	get	get	VB
1979	1210	24	more	more	RBR
1979	1210	25	even	even	RB
1979	1210	26	cooking	cook	VBG
1979	1210	27	if	if	IN
1979	1210	28	we	-PRON-	PRP
1979	1210	29	used	use	VBD
1979	1210	30	MEDIUM	MEDIUM	NNP
1979	1210	31	HIGH	HIGH	NNP
1979	1210	32	.	.	.
1979	1211	1	She	-PRON-	PRP
1979	1211	2	said	say	VBD
1979	1211	3	that	that	IN
1979	1211	4	at	at	IN
1979	1211	5	this	this	DT
1979	1211	6	setting	setting	NN
1979	1211	7	,	,	,
1979	1211	8	the	the	DT
1979	1211	9	microwaves	microwave	NNS
1979	1211	10	reach	reach	VBP
1979	1211	11	an	an	DT
1979	1211	12	equilibrium	equilibrium	NN
1979	1211	13	so	so	IN
1979	1211	14	heating	heating	NN
1979	1211	15	is	be	VBZ
1979	1211	16	much	much	RB
1979	1211	17	more	more	RBR
1979	1211	18	even	even	RB
1979	1211	19	.	.	.
1979	1212	1	And	and	CC
1979	1212	2	when	when	WRB
1979	1212	3	there	there	EX
1979	1212	4	are	be	VBP
1979	1212	5	no	no	DT
1979	1212	6	hot	hot	JJ
1979	1212	7	spots	spot	NNS
1979	1212	8	and	and	CC
1979	1212	9	no	no	DT
1979	1212	10	cold	cold	JJ
1979	1212	11	spots	spot	NNS
1979	1212	12	,	,	,
1979	1212	13	the	the	DT
1979	1212	14	chicken	chicken	NN
1979	1212	15	gets	get	VBZ
1979	1212	16	uniformly	uniformly	RB
1979	1212	17	warm	warm	JJ
1979	1212	18	with	with	IN
1979	1212	19	no	no	DT
1979	1212	20	dried	dry	VBN
1979	1212	21	out	out	RP
1979	1212	22	tough	tough	JJ
1979	1212	23	parts	part	NNS
1979	1212	24	.	.	.
1979	1213	1	While	while	IN
1979	1213	2	she	-PRON-	PRP
1979	1213	3	was	be	VBD
1979	1213	4	there	there	RB
1979	1213	5	,	,	,
1979	1213	6	she	-PRON-	PRP
1979	1213	7	had	have	VBD
1979	1213	8	a	a	DT
1979	1213	9	number	number	NN
1979	1213	10	of	of	IN
1979	1213	11	other	other	JJ
1979	1213	12	tips	tip	NNS
1979	1213	13	for	for	IN
1979	1213	14	me	-PRON-	PRP
1979	1213	15	as	as	RB
1979	1213	16	well	well	RB
1979	1213	17	,	,	,
1979	1213	18	and	and	CC
1979	1213	19	as	as	IN
1979	1213	20	I	-PRON-	PRP
1979	1213	21	talked	talk	VBD
1979	1213	22	with	with	IN
1979	1213	23	other	other	JJ
1979	1213	24	Perdue	perdue	JJ
1979	1213	25	people	people	NNS
1979	1213	26	,	,	,
1979	1213	27	I	-PRON-	PRP
1979	1213	28	collected	collect	VBD
1979	1213	29	still	still	RB
1979	1213	30	more	more	RBR
1979	1213	31	.	.	.
1979	1214	1	By	by	IN
1979	1214	2	now	now	RB
1979	1214	3	,	,	,
1979	1214	4	knowing	know	VBG
1979	1214	5	a	a	DT
1979	1214	6	few	few	JJ
1979	1214	7	little	little	JJ
1979	1214	8	tricks	trick	NNS
1979	1214	9	about	about	IN
1979	1214	10	the	the	DT
1979	1214	11	microwave	microwave	NN
1979	1214	12	,	,	,
1979	1214	13	I	-PRON-	PRP
1979	1214	14	know	know	VBP
1979	1214	15	how	how	WRB
1979	1214	16	to	to	TO
1979	1214	17	make	make	VB
1979	1214	18	much	much	RB
1979	1214	19	better	well	JJR
1979	1214	20	use	use	NN
1979	1214	21	of	of	IN
1979	1214	22	it	-PRON-	PRP
1979	1214	23	.	.	.
1979	1215	1	Because	because	IN
1979	1215	2	of	of	IN
1979	1215	3	the	the	DT
1979	1215	4	time	time	NN
1979	1215	5	it	-PRON-	PRP
1979	1215	6	saves	save	VBZ
1979	1215	7	in	in	IN
1979	1215	8	cooking	cooking	NN
1979	1215	9	,	,	,
1979	1215	10	and	and	CC
1979	1215	11	the	the	DT
1979	1215	12	time	time	NN
1979	1215	13	it	-PRON-	PRP
1979	1215	14	saves	save	VBZ
1979	1215	15	in	in	IN
1979	1215	16	clean	clean	NN
1979	1215	17	-	-	HYPH
1979	1215	18	up	up	NN
1979	1215	19	(	(	-LRB-
1979	1215	20	no	no	DT
1979	1215	21	baked	bake	VBN
1979	1215	22	on	on	IN
1979	1215	23	bits	bit	NNS
1979	1215	24	of	of	IN
1979	1215	25	food	food	NN
1979	1215	26	to	to	IN
1979	1215	27	scrub	scrub	NN
1979	1215	28	)	)	-RRB-
1979	1215	29	,	,	,
1979	1215	30	I	-PRON-	PRP
1979	1215	31	use	use	VBP
1979	1215	32	the	the	DT
1979	1215	33	microwave	microwave	NN
1979	1215	34	about	about	RB
1979	1215	35	as	as	RB
1979	1215	36	often	often	RB
1979	1215	37	as	as	IN
1979	1215	38	my	-PRON-	PRP$
1979	1215	39	oven	oven	NN
1979	1215	40	.	.	.
1979	1216	1	Tips	tip	NNS
1979	1216	2	for	for	IN
1979	1216	3	Using	use	VBG
1979	1216	4	Your	-PRON-	PRP$
1979	1216	5	Microwave	Microwave	NNP
1979	1216	6	_	_	NNP
1979	1216	7	The	the	DT
1979	1216	8	best	good	JJS
1979	1216	9	microwave	microwave	NN
1979	1216	10	tip	tip	NN
1979	1216	11	I	-PRON-	PRP
1979	1216	12	know	know	VBP
1979	1216	13	is	be	VBZ
1979	1216	14	,	,	,
1979	1216	15	learn	learn	VB
1979	1216	16	about	about	IN
1979	1216	17	the	the	DT
1979	1216	18	"	"	``
1979	1216	19	cold	cold	JJ
1979	1216	20	spots	spot	NNS
1979	1216	21	"	"	''
1979	1216	22	in	in	IN
1979	1216	23	your	-PRON-	PRP$
1979	1216	24	microwave	microwave	NN
1979	1216	25	so	so	RB
1979	1216	26	you	-PRON-	PRP
1979	1216	27	do	do	VBP
1979	1216	28	n't	not	RB
1979	1216	29	end	end	VB
1979	1216	30	up	up	RP
1979	1216	31	with	with	IN
1979	1216	32	unevenly	unevenly	RB
1979	1216	33	cooked	cook	VBN
1979	1216	34	chicken	chicken	NN
1979	1216	35	.	.	.
1979	1217	1	To	to	TO
1979	1217	2	learn	learn	VB
1979	1217	3	your	-PRON-	PRP$
1979	1217	4	microwave	microwave	NN
1979	1217	5	's	's	POS
1979	1217	6	"	"	``
1979	1217	7	cold	cold	JJ
1979	1217	8	spots	spot	NNS
1979	1217	9	,	,	,
1979	1217	10	"	"	''
1979	1217	11	line	line	VB
1979	1217	12	the	the	DT
1979	1217	13	bottom	bottom	NN
1979	1217	14	of	of	IN
1979	1217	15	your	-PRON-	PRP$
1979	1217	16	microwave	microwave	NN
1979	1217	17	oven	oven	VBN
1979	1217	18	with	with	IN
1979	1217	19	wax	wax	NNP
1979	1217	20	paper	paper	NNP
1979	1217	21	and	and	CC
1979	1217	22	then	then	RB
1979	1217	23	spread	spread	VB
1979	1217	24	an	an	DT
1979	1217	25	eighth	eighth	JJ
1979	1217	26	-	-	HYPH
1979	1217	27	inch	inch	NN
1979	1217	28	layer	layer	NN
1979	1217	29	of	of	IN
1979	1217	30	pancake	pancake	NN
1979	1217	31	batter	batter	NN
1979	1217	32	over	over	IN
1979	1217	33	it	-PRON-	PRP
1979	1217	34	.	.	.
1979	1218	1	Turn	turn	VB
1979	1218	2	the	the	DT
1979	1218	3	oven	oven	NN
1979	1218	4	on	on	IN
1979	1218	5	HIGH	HIGH	NNP
1979	1218	6	,	,	,
1979	1218	7	and	and	CC
1979	1218	8	then	then	RB
1979	1218	9	check	check	VB
1979	1218	10	it	-PRON-	PRP
1979	1218	11	at	at	IN
1979	1218	12	30	30	CD
1979	1218	13	second	second	JJ
1979	1218	14	intervals	interval	NNS
1979	1218	15	.	.	.
1979	1219	1	At	at	IN
1979	1219	2	some	some	DT
1979	1219	3	point	point	NN
1979	1219	4	,	,	,
1979	1219	5	(	(	-LRB-
1979	1219	6	in	in	IN
1979	1219	7	my	-PRON-	PRP$
1979	1219	8	case	case	NN
1979	1219	9	after	after	IN
1979	1219	10	a	a	DT
1979	1219	11	minute	minute	NN
1979	1219	12	and	and	CC
1979	1219	13	a	a	DT
1979	1219	14	half	half	NN
1979	1219	15	)	)	-RRB-
1979	1219	16	,	,	,
1979	1219	17	you	-PRON-	PRP
1979	1219	18	'll	will	MD
1979	1219	19	see	see	VB
1979	1219	20	that	that	IN
1979	1219	21	in	in	IN
1979	1219	22	some	some	DT
1979	1219	23	places	place	NNS
1979	1219	24	the	the	DT
1979	1219	25	batter	batter	NN
1979	1219	26	is	be	VBZ
1979	1219	27	dried	dry	VBN
1979	1219	28	out	out	RP
1979	1219	29	and	and	CC
1979	1219	30	hard	hard	RB
1979	1219	31	,	,	,
1979	1219	32	while	while	IN
1979	1219	33	in	in	IN
1979	1219	34	others	other	NNS
1979	1219	35	,	,	,
1979	1219	36	it	-PRON-	PRP
1979	1219	37	's	be	VBZ
1979	1219	38	still	still	RB
1979	1219	39	soupy	soupy	NN
1979	1219	40	,	,	,
1979	1219	41	as	as	IN
1979	1219	42	if	if	IN
1979	1219	43	the	the	DT
1979	1219	44	heat	heat	NN
1979	1219	45	had	have	VBD
1979	1219	46	n't	not	RB
1979	1219	47	touched	touch	VBN
1979	1219	48	it	-PRON-	PRP
1979	1219	49	.	.	.
1979	1220	1	Once	once	IN
1979	1220	2	I	-PRON-	PRP
1979	1220	3	made	make	VBD
1979	1220	4	this	this	DT
1979	1220	5	check	check	NN
1979	1220	6	,	,	,
1979	1220	7	I	-PRON-	PRP
1979	1220	8	gained	gain	VBD
1979	1220	9	an	an	DT
1979	1220	10	immense	immense	JJ
1979	1220	11	respect	respect	NN
1979	1220	12	for	for	IN
1979	1220	13	the	the	DT
1979	1220	14	fact	fact	NN
1979	1220	15	that	that	IN
1979	1220	16	microwaves	microwave	NNS
1979	1220	17	do	do	VBP
1979	1220	18	n't	not	RB
1979	1220	19	necessarily	necessarily	RB
1979	1220	20	cook	cook	VB
1979	1220	21	evenly	evenly	RB
1979	1220	22	,	,	,
1979	1220	23	and	and	CC
1979	1220	24	I	-PRON-	PRP
1979	1220	25	've	have	VB
1979	1220	26	made	make	VBN
1979	1220	27	sure	sure	JJ
1979	1220	28	to	to	TO
1979	1220	29	compensate	compensate	VB
1979	1220	30	ever	ever	RB
1979	1220	31	since	since	RB
1979	1220	32	by	by	IN
1979	1220	33	stirring	stir	VBG
1979	1220	34	or	or	CC
1979	1220	35	turning	turn	VBG
1979	1220	36	foods	food	NNS
1979	1220	37	as	as	IN
1979	1220	38	directed	direct	VBN
1979	1220	39	in	in	IN
1979	1220	40	microwave	microwave	JJ
1979	1220	41	recipes	recipe	NNS
1979	1220	42	.	.	.
1979	1221	1	_	_	NNP
1979	1221	2	Do	do	VBP
1979	1221	3	not	not	RB
1979	1221	4	use	use	VB
1979	1221	5	utensils	utensil	NNS
1979	1221	6	with	with	IN
1979	1221	7	metal	metal	NN
1979	1221	8	trim	trim	NN
1979	1221	9	(	(	-LRB-
1979	1221	10	including	include	VBG
1979	1221	11	the	the	DT
1979	1221	12	gold	gold	NN
1979	1221	13	trim	trim	NN
1979	1221	14	on	on	IN
1979	1221	15	fine	fine	JJ
1979	1221	16	china	china	NNP
1979	1221	17	)	)	-RRB-
1979	1221	18	,	,	,
1979	1221	19	handle	handle	VB
1979	1221	20	clamps	clamps	NNP
1979	1221	21	,	,	,
1979	1221	22	or	or	CC
1979	1221	23	fastening	fastening	JJ
1979	1221	24	screws	screw	NNS
1979	1221	25	.	.	.
1979	1222	1	Metal	metal	NN
1979	1222	2	trim	trim	NN
1979	1222	3	can	can	MD
1979	1222	4	cause	cause	VB
1979	1222	5	arcing	arc	VBG
1979	1222	6	(	(	-LRB-
1979	1222	7	sparking	sparking	NN
1979	1222	8	)	)	-RRB-
1979	1222	9	.	.	.
1979	1223	1	Aluminum	aluminum	NN
1979	1223	2	foil	foil	NN
1979	1223	3	,	,	,
1979	1223	4	in	in	IN
1979	1223	5	small	small	JJ
1979	1223	6	amounts	amount	NNS
1979	1223	7	on	on	IN
1979	1223	8	the	the	DT
1979	1223	9	other	other	JJ
1979	1223	10	hand	hand	NN
1979	1223	11	,	,	,
1979	1223	12	wo	will	MD
1979	1223	13	n't	not	RB
1979	1223	14	cause	cause	VB
1979	1223	15	arcing	arc	VBG
1979	1223	16	in	in	IN
1979	1223	17	most	most	JJS
1979	1223	18	microwaves	microwave	NNS
1979	1223	19	as	as	RB
1979	1223	20	long	long	RB
1979	1223	21	as	as	IN
1979	1223	22	it	-PRON-	PRP
1979	1223	23	does	do	VBZ
1979	1223	24	n't	not	RB
1979	1223	25	touch	touch	VB
1979	1223	26	the	the	DT
1979	1223	27	sides	side	NNS
1979	1223	28	of	of	IN
1979	1223	29	the	the	DT
1979	1223	30	oven	oven	NN
1979	1223	31	.	.	.
1979	1224	1	_	_	NNP
1979	1224	2	The	the	DT
1979	1224	3	coverings	covering	NNS
1979	1224	4	used	use	VBN
1979	1224	5	in	in	IN
1979	1224	6	microwave	microwave	NN
1979	1224	7	cooking	cooking	NN
1979	1224	8	have	have	VBP
1979	1224	9	definite	definite	JJ
1979	1224	10	purposes	purpose	NNS
1979	1224	11	:	:	:
1979	1224	12	use	use	VB
1979	1224	13	plastic	plastic	JJ
1979	1224	14	wrap	wrap	NN
1979	1224	15	to	to	IN
1979	1224	16	steam	steam	NN
1979	1224	17	and	and	CC
1979	1224	18	tenderize	tenderize	VB
1979	1224	19	;	;	:
1979	1224	20	use	use	VB
1979	1224	21	wax	wax	NN
1979	1224	22	paper	paper	NN
1979	1224	23	to	to	TO
1979	1224	24	hold	hold	VB
1979	1224	25	in	in	IN
1979	1224	26	heat	heat	NN
1979	1224	27	without	without	IN
1979	1224	28	steaming	steam	VBG
1979	1224	29	;	;	:
1979	1224	30	use	use	VB
1979	1224	31	paper	paper	NN
1979	1224	32	towels	towel	NNS
1979	1224	33	to	to	TO
1979	1224	34	absorb	absorb	VB
1979	1224	35	moisture	moisture	NN
1979	1224	36	,	,	,
1979	1224	37	yet	yet	CC
1979	1224	38	hold	hold	VB
1979	1224	39	in	in	IN
1979	1224	40	heat	heat	NN
1979	1224	41	.	.	.
1979	1225	1	_	_	NNP
1979	1225	2	To	to	TO
1979	1225	3	obtain	obtain	VB
1979	1225	4	a	a	DT
1979	1225	5	crisp	crisp	JJ
1979	1225	6	,	,	,
1979	1225	7	crunchy	crunchy	JJ
1979	1225	8	crumb	crumb	NN
1979	1225	9	-	-	HYPH
1979	1225	10	coated	coat	VBN
1979	1225	11	chicken	chicken	NN
1979	1225	12	,	,	,
1979	1225	13	first	first	RB
1979	1225	14	cook	cook	NN
1979	1225	15	covered	cover	VBN
1979	1225	16	with	with	IN
1979	1225	17	wax	wax	NN
1979	1225	18	paper	paper	NN
1979	1225	19	,	,	,
1979	1225	20	then	then	RB
1979	1225	21	switch	switch	VB
1979	1225	22	to	to	IN
1979	1225	23	a	a	DT
1979	1225	24	paper	paper	NN
1979	1225	25	towel	towel	NN
1979	1225	26	covering	cover	VBG
1979	1225	27	and	and	CC
1979	1225	28	,	,	,
1979	1225	29	finally	finally	RB
1979	1225	30	,	,	,
1979	1225	31	complete	complete	JJ
1979	1225	32	cooking	cooking	NN
1979	1225	33	with	with	IN
1979	1225	34	chicken	chicken	NN
1979	1225	35	uncovered	uncover	VBN
1979	1225	36	.	.	.
1979	1226	1	_	_	XX
1979	1226	2	If	if	IN
1979	1226	3	the	the	DT
1979	1226	4	bony	bony	NN
1979	1226	5	parts	part	NNS
1979	1226	6	of	of	IN
1979	1226	7	your	-PRON-	PRP$
1979	1226	8	chicken	chicken	NN
1979	1226	9	are	be	VBP
1979	1226	10	overcooking	overcook	VBG
1979	1226	11	before	before	IN
1979	1226	12	the	the	DT
1979	1226	13	meatier	meaty	JJR
1979	1226	14	parts	part	NNS
1979	1226	15	are	be	VBP
1979	1226	16	done	do	VBN
1979	1226	17	,	,	,
1979	1226	18	shield	shield	VB
1979	1226	19	the	the	DT
1979	1226	20	bony	bony	NN
1979	1226	21	parts	part	NNS
1979	1226	22	by	by	IN
1979	1226	23	placing	place	VBG
1979	1226	24	strips	strip	NNS
1979	1226	25	of	of	IN
1979	1226	26	thin	thin	JJ
1979	1226	27	aluminum	aluminum	NN
1979	1226	28	foil	foil	NN
1979	1226	29	over	over	IN
1979	1226	30	them	-PRON-	PRP
1979	1226	31	.	.	.
1979	1227	1	_	_	XX
1979	1227	2	If	if	IN
1979	1227	3	you	-PRON-	PRP
1979	1227	4	're	be	VBP
1979	1227	5	microwaving	microwave	VBG
1979	1227	6	chicken	chicken	NN
1979	1227	7	livers	liver	NNS
1979	1227	8	,	,	,
1979	1227	9	prick	prick	VB
1979	1227	10	each	each	DT
1979	1227	11	one	one	NN
1979	1227	12	to	to	TO
1979	1227	13	allow	allow	VB
1979	1227	14	steam	steam	NN
1979	1227	15	to	to	TO
1979	1227	16	escape	escape	VB
1979	1227	17	.	.	.
1979	1228	1	Before	before	IN
1979	1228	2	I	-PRON-	PRP
1979	1228	3	knew	know	VBD
1979	1228	4	this	this	DT
1979	1228	5	tip	tip	NN
1979	1228	6	,	,	,
1979	1228	7	I	-PRON-	PRP
1979	1228	8	've	have	VB
1979	1228	9	had	have	VBN
1979	1228	10	them	-PRON-	PRP
1979	1228	11	explode	explode	VB
1979	1228	12	in	in	IN
1979	1228	13	the	the	DT
1979	1228	14	oven	oven	NN
1979	1228	15	.	.	.
1979	1229	1	_	_	NNP
1979	1229	2	Microwave	Microwave	NNP
1979	1229	3	recipes	recipe	NNS
1979	1229	4	usually	usually	RB
1979	1229	5	call	call	VBP
1979	1229	6	for	for	IN
1979	1229	7	smaller	small	JJR
1979	1229	8	amounts	amount	NNS
1979	1229	9	of	of	IN
1979	1229	10	seasonings	seasoning	NNS
1979	1229	11	than	than	IN
1979	1229	12	conventionally	conventionally	RB
1979	1229	13	cooked	cook	VBN
1979	1229	14	dishes	dish	NNS
1979	1229	15	.	.	.
1979	1230	1	Microwaving	microwave	VBG
1979	1230	2	tends	tend	VBZ
1979	1230	3	to	to	TO
1979	1230	4	intensify	intensify	VB
1979	1230	5	flavors	flavor	NNS
1979	1230	6	,	,	,
1979	1230	7	so	so	CC
1979	1230	8	you	-PRON-	PRP
1979	1230	9	wo	will	MD
1979	1230	10	n't	not	RB
1979	1230	11	need	need	VB
1979	1230	12	as	as	RB
1979	1230	13	much	much	JJ
1979	1230	14	seasoning	seasoning	NN
1979	1230	15	.	.	.
1979	1231	1	_	_	NNP
1979	1231	2	Do	do	VBP
1979	1231	3	n't	not	RB
1979	1231	4	ignore	ignore	VB
1979	1231	5	the	the	DT
1979	1231	6	standing	stand	VBG
1979	1231	7	time	time	NN
1979	1231	8	called	call	VBD
1979	1231	9	for	for	IN
1979	1231	10	in	in	IN
1979	1231	11	some	some	DT
1979	1231	12	of	of	IN
1979	1231	13	these	these	DT
1979	1231	14	recipes	recipe	NNS
1979	1231	15	.	.	.
1979	1232	1	In	in	IN
1979	1232	2	microwave	microwave	NN
1979	1232	3	cookery	cookery	NN
1979	1232	4	,	,	,
1979	1232	5	standing	stand	VBG
1979	1232	6	time	time	NN
1979	1232	7	allows	allow	VBZ
1979	1232	8	further	further	JJ
1979	1232	9	cooking	cooking	NN
1979	1232	10	to	to	TO
1979	1232	11	occur	occur	VB
1979	1232	12	after	after	IN
1979	1232	13	you	-PRON-	PRP
1979	1232	14	have	have	VBP
1979	1232	15	removed	remove	VBN
1979	1232	16	the	the	DT
1979	1232	17	food	food	NN
1979	1232	18	from	from	IN
1979	1232	19	the	the	DT
1979	1232	20	microwave	microwave	NNP
1979	1232	21	oven	oven	NN
1979	1232	22	.	.	.
1979	1233	1	Covering	cover	VBG
1979	1233	2	the	the	DT
1979	1233	3	food	food	NN
1979	1233	4	holds	hold	VBZ
1979	1233	5	heat	heat	NN
1979	1233	6	in	in	RP
1979	1233	7	and	and	CC
1979	1233	8	speeds	speed	VBZ
1979	1233	9	this	this	DT
1979	1233	10	final	final	JJ
1979	1233	11	,	,	,
1979	1233	12	important	important	JJ
1979	1233	13	step	step	NN
1979	1233	14	.	.	.
1979	1234	1	When	when	WRB
1979	1234	2	I	-PRON-	PRP
1979	1234	3	've	have	VB
1979	1234	4	cheated	cheat	VBN
1979	1234	5	on	on	IN
1979	1234	6	this	this	DT
1979	1234	7	step	step	NN
1979	1234	8	,	,	,
1979	1234	9	I	-PRON-	PRP
1979	1234	10	've	have	VB
1979	1234	11	found	find	VBN
1979	1234	12	the	the	DT
1979	1234	13	chicken	chicken	NN
1979	1234	14	hard	hard	RB
1979	1234	15	to	to	TO
1979	1234	16	carve	carve	VB
1979	1234	17	and	and	CC
1979	1234	18	undercooked	undercooked	JJ
1979	1234	19	.	.	.
1979	1235	1	_	_	NNP
1979	1235	2	When	when	WRB
1979	1235	3	possible	possible	JJ
1979	1235	4	,	,	,
1979	1235	5	arrange	arrange	VB
1979	1235	6	food	food	NN
1979	1235	7	in	in	IN
1979	1235	8	a	a	DT
1979	1235	9	circular	circular	JJ
1979	1235	10	or	or	CC
1979	1235	11	donut	donut	NN
1979	1235	12	shape	shape	NN
1979	1235	13	;	;	,
1979	1235	14	without	without	IN
1979	1235	15	corners	corner	NNS
1979	1235	16	,	,	,
1979	1235	17	food	food	NN
1979	1235	18	cooks	cook	NNS
1979	1235	19	more	more	RBR
1979	1235	20	evenly	evenly	RB
1979	1235	21	from	from	IN
1979	1235	22	all	all	DT
1979	1235	23	sides	side	NNS
1979	1235	24	.	.	.
1979	1236	1	For	for	IN
1979	1236	2	example	example	NN
1979	1236	3	,	,	,
1979	1236	4	if	if	IN
1979	1236	5	you	-PRON-	PRP
1979	1236	6	're	be	VBP
1979	1236	7	cooking	cook	VBG
1979	1236	8	drumsticks	drumstick	NNS
1979	1236	9	,	,	,
1979	1236	10	arrange	arrange	VB
1979	1236	11	them	-PRON-	PRP
1979	1236	12	like	like	IN
1979	1236	13	a	a	DT
1979	1236	14	wagon	wagon	NN
1979	1236	15	wheel	wheel	NN
1979	1236	16	with	with	IN
1979	1236	17	the	the	DT
1979	1236	18	meatier	meaty	JJR
1979	1236	19	portions	portion	NNS
1979	1236	20	at	at	IN
1979	1236	21	the	the	DT
1979	1236	22	outer	outer	JJ
1979	1236	23	edge	edge	NN
1979	1236	24	,	,	,
1979	1236	25	and	and	CC
1979	1236	26	the	the	DT
1979	1236	27	drum	drum	NN
1979	1236	28	stick	stick	NN
1979	1236	29	end	end	NN
1979	1236	30	in	in	IN
1979	1236	31	the	the	DT
1979	1236	32	center	center	NN
1979	1236	33	.	.	.
1979	1237	1	_	_	NNP
1979	1237	2	Thin	Thin	NNP
1979	1237	3	foods	food	NNS
1979	1237	4	cook	cook	VBP
1979	1237	5	faster	fast	RBR
1979	1237	6	than	than	IN
1979	1237	7	thick	thick	JJ
1979	1237	8	foods	food	NNS
1979	1237	9	because	because	IN
1979	1237	10	microwaves	microwave	NNS
1979	1237	11	lose	lose	VBP
1979	1237	12	power	power	NN
1979	1237	13	after	after	IN
1979	1237	14	they	-PRON-	PRP
1979	1237	15	penetrate	penetrate	VBP
1979	1237	16	food	food	NN
1979	1237	17	.	.	.
1979	1238	1	_	_	NNP
1979	1238	2	Ingredients	Ingredients	NNP
1979	1238	3	also	also	RB
1979	1238	4	affect	affect	VBP
1979	1238	5	cooking	cook	VBG
1979	1238	6	time	time	NN
1979	1238	7	.	.	.
1979	1239	1	Foods	food	NNS
1979	1239	2	higher	higher	RBR
1979	1239	3	in	in	IN
1979	1239	4	sugar	sugar	NN
1979	1239	5	or	or	CC
1979	1239	6	fat	fat	NNP
1979	1239	7	heat	heat	NN
1979	1239	8	faster	fast	RBR
1979	1239	9	and	and	CC
1979	1239	10	to	to	IN
1979	1239	11	higher	high	JJR
1979	1239	12	temperatures	temperature	NNS
1979	1239	13	than	than	IN
1979	1239	14	do	do	VBP
1979	1239	15	those	those	DT
1979	1239	16	with	with	IN
1979	1239	17	lower	low	JJR
1979	1239	18	sugar	sugar	NN
1979	1239	19	or	or	CC
1979	1239	20	fat	fat	NN
1979	1239	21	content	content	NN
1979	1239	22	.	.	.
1979	1240	1	_	_	NNP
1979	1240	2	When	when	WRB
1979	1240	3	the	the	DT
1979	1240	4	recipe	recipe	NN
1979	1240	5	says	say	VBZ
1979	1240	6	"	"	``
1979	1240	7	70	70	CD
1979	1240	8	%	%	NN
1979	1240	9	power	power	NN
1979	1240	10	,	,	,
1979	1240	11	"	"	''
1979	1240	12	or	or	CC
1979	1240	13	MEDIUM	MEDIUM	NNP
1979	1240	14	HIGH	HIGH	NNP
1979	1240	15	,	,	,
1979	1240	16	do	do	VB
1979	1240	17	n't	not	RB
1979	1240	18	be	be	VB
1979	1240	19	tempted	tempt	VBN
1979	1240	20	to	to	TO
1979	1240	21	get	get	VB
1979	1240	22	things	thing	NNS
1979	1240	23	done	do	VBN
1979	1240	24	faster	fast	RBR
1979	1240	25	by	by	IN
1979	1240	26	going	go	VBG
1979	1240	27	for	for	IN
1979	1240	28	100	100	CD
1979	1240	29	%	%	NN
1979	1240	30	power	power	NN
1979	1240	31	.	.	.
1979	1241	1	At	at	IN
1979	1241	2	70	70	CD
1979	1241	3	%	%	NN
1979	1241	4	power	power	NN
1979	1241	5	,	,	,
1979	1241	6	the	the	DT
1979	1241	7	microwaves	microwave	NNS
1979	1241	8	cook	cook	VBP
1979	1241	9	the	the	DT
1979	1241	10	product	product	NN
1979	1241	11	more	more	RBR
1979	1241	12	slowly	slowly	RB
1979	1241	13	but	but	CC
1979	1241	14	also	also	RB
1979	1241	15	more	more	RBR
1979	1241	16	evenly	evenly	RB
1979	1241	17	,	,	,
1979	1241	18	so	so	CC
1979	1241	19	there	there	EX
1979	1241	20	's	be	VBZ
1979	1241	21	less	less	JJR
1979	1241	22	worry	worry	NN
1979	1241	23	about	about	IN
1979	1241	24	cold	cold	JJ
1979	1241	25	spots	spot	NNS
1979	1241	26	.	.	.
1979	1242	1	ROASTED	roasted	JJ
1979	1242	2	CHICKEN	CHICKEN	NNS
1979	1242	3	WITH	with	IN
1979	1242	4	ALMOND	almond	NN
1979	1242	5	SAUCEServes	sauceserve	VBZ
1979	1242	6	4	4	CD
1979	1242	7	Of	of	RB
1979	1242	8	course	course	RB
1979	1242	9	you	-PRON-	PRP
1979	1242	10	can	can	MD
1979	1242	11	serve	serve	VB
1979	1242	12	the	the	DT
1979	1242	13	pre	pre	JJ
1979	1242	14	-	-	JJ
1979	1242	15	cooked	cooked	JJ
1979	1242	16	chicken	chicken	NN
1979	1242	17	just	just	RB
1979	1242	18	as	as	IN
1979	1242	19	it	-PRON-	PRP
1979	1242	20	comes	come	VBZ
1979	1242	21	from	from	IN
1979	1242	22	the	the	DT
1979	1242	23	store	store	NN
1979	1242	24	,	,	,
1979	1242	25	without	without	IN
1979	1242	26	doing	do	VBG
1979	1242	27	anything	anything	NN
1979	1242	28	else	else	RB
1979	1242	29	to	to	IN
1979	1242	30	it	-PRON-	PRP
1979	1242	31	at	at	RB
1979	1242	32	all	all	RB
1979	1242	33	.	.	.
1979	1243	1	I	-PRON-	PRP
1979	1243	2	've	have	VB
1979	1243	3	done	do	VBN
1979	1243	4	this	this	DT
1979	1243	5	many	many	JJ
1979	1243	6	times	time	NNS
1979	1243	7	with	with	IN
1979	1243	8	our	-PRON-	PRP$
1979	1243	9	Perdue	Perdue	NNP
1979	1243	10	Done	do	VBN
1979	1243	11	It	-PRON-	PRP
1979	1243	12	!	!	.
1979	1244	1	roasted	roasted	JJ
1979	1244	2	chicken	chicken	NN
1979	1244	3	when	when	WRB
1979	1244	4	I	-PRON-	PRP
1979	1244	5	've	have	VB
1979	1244	6	been	be	VBN
1979	1244	7	in	in	IN
1979	1244	8	a	a	DT
1979	1244	9	hurry	hurry	NN
1979	1244	10	.	.	.
1979	1245	1	But	but	CC
1979	1245	2	this	this	DT
1979	1245	3	recipe	recipe	NN
1979	1245	4	only	only	RB
1979	1245	5	takes	take	VBZ
1979	1245	6	a	a	DT
1979	1245	7	few	few	JJ
1979	1245	8	extra	extra	JJ
1979	1245	9	minutes	minute	NNS
1979	1245	10	and	and	CC
1979	1245	11	you	-PRON-	PRP
1979	1245	12	'll	will	MD
1979	1245	13	have	have	VB
1979	1245	14	a	a	DT
1979	1245	15	show	show	NN
1979	1245	16	piece	piece	NN
1979	1245	17	at	at	IN
1979	1245	18	the	the	DT
1979	1245	19	end	end	NN
1979	1245	20	.	.	.
1979	1246	1	As	as	IN
1979	1246	2	you	-PRON-	PRP
1979	1246	3	're	be	VBP
1979	1246	4	making	make	VBG
1979	1246	5	it	-PRON-	PRP
1979	1246	6	,	,	,
1979	1246	7	be	be	VB
1979	1246	8	glad	glad	JJ
1979	1246	9	for	for	IN
1979	1246	10	a	a	DT
1979	1246	11	moment	moment	NN
1979	1246	12	that	that	WDT
1979	1246	13	you	-PRON-	PRP
1979	1246	14	're	be	VBP
1979	1246	15	not	not	RB
1979	1246	16	making	make	VBG
1979	1246	17	this	this	DT
1979	1246	18	recipe	recipe	NN
1979	1246	19	in	in	IN
1979	1246	20	the	the	DT
1979	1246	21	year	year	NN
1979	1246	22	1911	1911	CD
1979	1246	23	.	.	.
1979	1247	1	A	a	DT
1979	1247	2	typical	typical	JJ
1979	1247	3	recipe	recipe	NN
1979	1247	4	in	in	IN
1979	1247	5	a	a	DT
1979	1247	6	the	the	DT
1979	1247	7	December	December	NNP
1979	1247	8	issue	issue	NN
1979	1247	9	of	of	IN
1979	1247	10	The	the	DT
1979	1247	11	Wisconsin	Wisconsin	NNP
1979	1247	12	Farmer	Farmer	NNP
1979	1247	13	assumes	assume	VBZ
1979	1247	14	that	that	IN
1979	1247	15	you	-PRON-	PRP
1979	1247	16	've	have	VB
1979	1247	17	already	already	RB
1979	1247	18	plucked	pluck	VBN
1979	1247	19	the	the	DT
1979	1247	20	bird	bird	NN
1979	1247	21	and	and	CC
1979	1247	22	removed	remove	VBD
1979	1247	23	its	-PRON-	PRP$
1979	1247	24	head	head	NN
1979	1247	25	and	and	CC
1979	1247	26	feet	foot	NNS
1979	1247	27	.	.	.
1979	1248	1	It	-PRON-	PRP
1979	1248	2	directs	direct	VBZ
1979	1248	3	you	-PRON-	PRP
1979	1248	4	"	"	''
1979	1248	5	to	to	TO
1979	1248	6	singe	singe	VB
1979	1248	7	the	the	DT
1979	1248	8	bird	bird	NN
1979	1248	9	over	over	IN
1979	1248	10	a	a	DT
1979	1248	11	burning	burn	VBG
1979	1248	12	newspaper	newspaper	NN
1979	1248	13	on	on	IN
1979	1248	14	a	a	DT
1979	1248	15	hot	hot	JJ
1979	1248	16	stove	stove	NN
1979	1248	17	.	.	.
1979	1248	18	"	"	''
1979	1249	1	The	the	DT
1979	1249	2	stove	stove	NN
1979	1249	3	would	would	MD
1979	1249	4	probably	probably	RB
1979	1249	5	have	have	VB
1979	1249	6	been	be	VBN
1979	1249	7	a	a	DT
1979	1249	8	wood	wood	NN
1979	1249	9	-	-	HYPH
1979	1249	10	burning	burn	VBG
1979	1249	11	one	one	NN
1979	1249	12	,	,	,
1979	1249	13	and	and	CC
1979	1249	14	in	in	IN
1979	1249	15	all	all	DT
1979	1249	16	probability	probability	NN
1979	1249	17	,	,	,
1979	1249	18	it	-PRON-	PRP
1979	1249	19	would	would	MD
1979	1249	20	have	have	VB
1979	1249	21	been	be	VBN
1979	1249	22	up	up	IN
1979	1249	23	to	to	IN
1979	1249	24	you	-PRON-	PRP
1979	1249	25	to	to	TO
1979	1249	26	get	get	VB
1979	1249	27	the	the	DT
1979	1249	28	wood	wood	NN
1979	1249	29	for	for	IN
1979	1249	30	the	the	DT
1979	1249	31	stove	stove	NN
1979	1249	32	.	.	.
1979	1250	1	When	when	WRB
1979	1250	2	I	-PRON-	PRP
1979	1250	3	think	think	VBP
1979	1250	4	of	of	IN
1979	1250	5	then	then	RB
1979	1250	6	and	and	CC
1979	1250	7	I	-PRON-	PRP
1979	1250	8	think	think	VBP
1979	1250	9	of	of	IN
1979	1250	10	now	now	RB
1979	1250	11	,	,	,
1979	1250	12	I	-PRON-	PRP
1979	1250	13	'm	be	VBP
1979	1250	14	glad	glad	JJ
1979	1250	15	that	that	IN
1979	1250	16	"	"	``
1979	1250	17	We	-PRON-	PRP
1979	1250	18	've	have	VB
1979	1250	19	come	come	VBN
1979	1250	20	a	a	DT
1979	1250	21	long	long	JJ
1979	1250	22	way	way	NN
1979	1250	23	,	,	,
1979	1250	24	baby	baby	NN
1979	1250	25	"	"	''
1979	1250	26	.	.	.
1979	1251	1	1	1	CD
1979	1251	2	roasted	roasted	JJ
1979	1251	3	chicken	chicken	NN
1979	1251	4	1	1	CD
1979	1251	5	tablespoon	tablespoon	NN
1979	1251	6	cornstarch	cornstarch	NN
1979	1251	7	1	1	CD
1979	1251	8	cup	cup	NN
1979	1251	9	chicken	chicken	NN
1979	1251	10	broth	broth	NN
1979	1251	11	2	2	CD
1979	1251	12	tablespoons	tablespoon	NNS
1979	1251	13	Amaretto	Amaretto	NNP
1979	1251	14	or	or	CC
1979	1251	15	other	other	JJ
1979	1251	16	almond	almond	NN
1979	1251	17	liqueur	liqueur	NNP
1979	1251	18	1	1	CD
1979	1251	19	-	-	SYM
1979	1251	20	1/2	1/2	CD
1979	1251	21	teaspoons	teaspoon	NNS
1979	1251	22	fresh	fresh	JJ
1979	1251	23	lemon	lemon	NN
1979	1251	24	juice	juice	NN
1979	1251	25	1/4	1/4	CD
1979	1251	26	cup	cup	NN
1979	1251	27	sliced	slice	VBD
1979	1251	28	toasted	toast	VBN
1979	1251	29	almonds	almond	VBZ
1979	1251	30	Heat	Heat	NNP
1979	1251	31	pre	pre	JJ
1979	1251	32	-	-	JJ
1979	1251	33	cooked	cooked	JJ
1979	1251	34	roasted	roasted	JJ
1979	1251	35	chicken	chicken	NN
1979	1251	36	in	in	IN
1979	1251	37	its	-PRON-	PRP$
1979	1251	38	own	own	JJ
1979	1251	39	microwave	microwave	NN
1979	1251	40	tray	tray	NN
1979	1251	41	following	follow	VBG
1979	1251	42	package	package	NN
1979	1251	43	directions	direction	NNS
1979	1251	44	.	.	.
1979	1252	1	In	in	IN
1979	1252	2	2-cup	2-cup	NNP
1979	1252	3	glass	glass	NN
1979	1252	4	container	container	NN
1979	1252	5	,	,	,
1979	1252	6	combine	combine	NNP
1979	1252	7	cornstarch	cornstarch	NNP
1979	1252	8	,	,	,
1979	1252	9	broth	broth	NNP
1979	1252	10	,	,	,
1979	1252	11	liqueur	liqueur	NNP
1979	1252	12	and	and	CC
1979	1252	13	lemon	lemon	NN
1979	1252	14	juice	juice	NN
1979	1252	15	.	.	.
1979	1253	1	Cover	cover	VB
1979	1253	2	with	with	IN
1979	1253	3	plastic	plastic	JJ
1979	1253	4	wrap	wrap	NN
1979	1253	5	and	and	CC
1979	1253	6	microwave	microwave	NN
1979	1253	7	at	at	IN
1979	1253	8	HIGH	HIGH	NNP
1979	1253	9	(	(	-LRB-
1979	1253	10	100	100	CD
1979	1253	11	%	%	NN
1979	1253	12	power	power	NN
1979	1253	13	)	)	-RRB-
1979	1253	14	3	3	CD
1979	1253	15	or	or	CC
1979	1253	16	4	4	CD
1979	1253	17	minutes	minute	NNS
1979	1253	18	until	until	IN
1979	1253	19	bubbly	bubbly	RB
1979	1253	20	and	and	CC
1979	1253	21	thick	thick	JJ
1979	1253	22	;	;	:
1979	1253	23	stir	stir	VB
1979	1253	24	twice	twice	RB
1979	1253	25	during	during	IN
1979	1253	26	cooking	cooking	NN
1979	1253	27	.	.	.
1979	1254	1	Add	add	NN
1979	1254	2	almonds	almond	VBZ
1979	1254	3	.	.	.
1979	1255	1	Slice	slice	NN
1979	1255	2	chicken	chicken	NN
1979	1255	3	onto	onto	IN
1979	1255	4	a	a	DT
1979	1255	5	platter	platter	NN
1979	1255	6	and	and	CC
1979	1255	7	top	top	NN
1979	1255	8	with	with	IN
1979	1255	9	sauce	sauce	NN
1979	1255	10	.	.	.
1979	1256	1	FIVE	five	CD
1979	1256	2	-	-	HYPH
1979	1256	3	MINUTE	minute	NN
1979	1256	4	ROASTED	ROASTED	NNP
1979	1256	5	DRUMSTICKS	drumstick	NNS
1979	1256	6	1	1	CD
1979	1256	7	package	package	NN
1979	1256	8	roasted	roast	VBN
1979	1256	9	chicken	chicken	NN
1979	1256	10	drumsticks	drumstick	NNS
1979	1256	11	(	(	-LRB-
1979	1256	12	4	4	CD
1979	1256	13	-	-	SYM
1979	1256	14	6	6	CD
1979	1256	15	per	per	IN
1979	1256	16	package	package	NN
1979	1256	17	)	)	-RRB-
1979	1256	18	.	.	.
1979	1257	1	Following	follow	VBG
1979	1257	2	package	package	NN
1979	1257	3	directions	direction	NNS
1979	1257	4	,	,	,
1979	1257	5	warm	warm	JJ
1979	1257	6	roasted	roasted	JJ
1979	1257	7	drumsticks	drumstick	NNS
1979	1257	8	in	in	IN
1979	1257	9	a	a	DT
1979	1257	10	conventional	conventional	JJ
1979	1257	11	oven	oven	NN
1979	1257	12	or	or	CC
1979	1257	13	,	,	,
1979	1257	14	using	use	VBG
1979	1257	15	package	package	NN
1979	1257	16	tray	tray	NN
1979	1257	17	,	,	,
1979	1257	18	heat	heat	NN
1979	1257	19	in	in	IN
1979	1257	20	a	a	DT
1979	1257	21	microwave	microwave	NN
1979	1257	22	oven	oven	NN
1979	1257	23	.	.	.
1979	1258	1	Brush	brush	VB
1979	1258	2	with	with	IN
1979	1258	3	your	-PRON-	PRP$
1979	1258	4	favorite	favorite	JJ
1979	1258	5	bottled	bottled	JJ
1979	1258	6	barbecue	barbecue	NNP
1979	1258	7	sauce	sauce	NN
1979	1258	8	.	.	.
1979	1259	1	CHICKEN	CHICKEN	NNP
1979	1259	2	POCKET	POCKET	NNP
1979	1259	3	SANDWICHESServes	sandwichesserve	NNS
1979	1259	4	4	4	CD
1979	1259	5	You	-PRON-	PRP
1979	1259	6	could	could	MD
1979	1259	7	use	use	VB
1979	1259	8	regular	regular	JJ
1979	1259	9	chicken	chicken	NN
1979	1259	10	breasts	breast	NNS
1979	1259	11	for	for	IN
1979	1259	12	this	this	DT
1979	1259	13	,	,	,
1979	1259	14	but	but	CC
1979	1259	15	the	the	DT
1979	1259	16	roaster	roaster	NNP
1979	1259	17	breast	breast	NN
1979	1259	18	has	have	VBZ
1979	1259	19	a	a	DT
1979	1259	20	richer	rich	JJR
1979	1259	21	,	,	,
1979	1259	22	more	more	RBR
1979	1259	23	chickeny	chickeny	JJ
1979	1259	24	flavor	flavor	NN
1979	1259	25	.	.	.
1979	1260	1	(	(	-LRB-
1979	1260	2	"	"	``
1979	1260	3	Chickeny	Chickeny	NNP
1979	1260	4	"	"	''
1979	1260	5	is	be	VBZ
1979	1260	6	a	a	DT
1979	1260	7	word	word	NN
1979	1260	8	,	,	,
1979	1260	9	by	by	IN
1979	1260	10	the	the	DT
1979	1260	11	way	way	NN
1979	1260	12	.	.	.
1979	1261	1	Frank	Frank	NNP
1979	1261	2	uses	use	VBZ
1979	1261	3	it	-PRON-	PRP
1979	1261	4	all	all	PDT
1979	1261	5	the	the	DT
1979	1261	6	time	time	NN
1979	1261	7	,	,	,
1979	1261	8	and	and	CC
1979	1261	9	he	-PRON-	PRP
1979	1261	10	ought	ought	MD
1979	1261	11	to	to	TO
1979	1261	12	know	know	VB
1979	1261	13	.	.	.
1979	1261	14	)	)	-RRB-
1979	1262	1	1	1	CD
1979	1262	2	roaster	roaster	VB
1979	1262	3	boneless	boneless	NN
1979	1262	4	breast	breast	NN
1979	1262	5	1/4	1/4	CD
1979	1262	6	cup	cup	NN
1979	1262	7	olive	olive	NN
1979	1262	8	oil	oil	NN
1979	1262	9	2	2	CD
1979	1262	10	tablespoons	tablespoon	NNS
1979	1262	11	fresh	fresh	JJ
1979	1262	12	lemon	lemon	NN
1979	1262	13	juice	juice	NN
1979	1262	14	2	2	CD
1979	1262	15	tablespoons	tablespoon	NNS
1979	1262	16	finely	finely	RB
1979	1262	17	chopped	chop	VBD
1979	1262	18	onion	onion	NN
1979	1262	19	1	1	CD
1979	1262	20	clove	clove	NNP
1979	1262	21	garlic	garlic	NNP
1979	1262	22	,	,	,
1979	1262	23	minced	mince	VBD
1979	1262	24	1/2	1/2	CD
1979	1262	25	teaspoon	teaspoon	NN
1979	1262	26	salt	salt	NN
1979	1262	27	or	or	CC
1979	1262	28	to	to	TO
1979	1262	29	taste	taste	VB
1979	1262	30	1/2	1/2	CD
1979	1262	31	teaspoon	teaspoon	NN
1979	1262	32	dried	dry	VBD
1979	1262	33	oregano	oregano	NN
1979	1262	34	1/8	1/8	CD
1979	1262	35	teaspoon	teaspoon	NN
1979	1262	36	Cayenne	Cayenne	NNP
1979	1262	37	pepper	pepper	NN
1979	1262	38	4	4	CD
1979	1262	39	pita	pita	NN
1979	1262	40	breads	breads	NNP
1979	1262	41	Lettuce	Lettuce	NNP
1979	1262	42	leaves	leave	VBZ
1979	1262	43	1	1	CD
1979	1262	44	container	container	NN
1979	1262	45	(	(	-LRB-
1979	1262	46	8-ounces	8-ounces	NNP
1979	1262	47	)	)	-RRB-
1979	1262	48	plain	plain	JJ
1979	1262	49	yogurt	yogurt	NNP
1979	1262	50	3	3	CD
1979	1262	51	tablespoons	tablespoon	NNS
1979	1262	52	finely	finely	RB
1979	1262	53	chopped	chop	VBD
1979	1262	54	green	green	JJ
1979	1262	55	onion	onion	NN
1979	1262	56	Cut	Cut	NNP
1979	1262	57	chicken	chicken	NN
1979	1262	58	into	into	IN
1979	1262	59	1-inch	1-inch	CD
1979	1262	60	chunks	chunk	NNS
1979	1262	61	.	.	.
1979	1263	1	In	in	IN
1979	1263	2	3-quart	3-quart	CD
1979	1263	3	microwave	microwave	JJ
1979	1263	4	-	-	HYPH
1979	1263	5	safe	safe	JJ
1979	1263	6	utensil	utensil	JJ
1979	1263	7	,	,	,
1979	1263	8	combine	combine	VB
1979	1263	9	olive	olive	NN
1979	1263	10	oil	oil	NN
1979	1263	11	,	,	,
1979	1263	12	lemon	lemon	NN
1979	1263	13	juice	juice	NN
1979	1263	14	,	,	,
1979	1263	15	onion	onion	NN
1979	1263	16	,	,	,
1979	1263	17	garlic	garlic	NN
1979	1263	18	,	,	,
1979	1263	19	salt	salt	NN
1979	1263	20	,	,	,
1979	1263	21	oregano	oregano	NN
1979	1263	22	,	,	,
1979	1263	23	and	and	CC
1979	1263	24	Cayenne	Cayenne	NNP
1979	1263	25	pepper	pepper	NN
1979	1263	26	;	;	:
1979	1263	27	add	add	VB
1979	1263	28	chicken	chicken	NN
1979	1263	29	chunks	chunk	NNS
1979	1263	30	and	and	CC
1979	1263	31	stir	stir	VB
1979	1263	32	.	.	.
1979	1264	1	Cover	cover	VB
1979	1264	2	with	with	IN
1979	1264	3	wax	wax	NN
1979	1264	4	paper	paper	NN
1979	1264	5	;	;	:
1979	1264	6	microwave	microwave	NN
1979	1264	7	at	at	IN
1979	1264	8	HIGH	HIGH	NNP
1979	1264	9	(	(	-LRB-
1979	1264	10	100	100	CD
1979	1264	11	%	%	NN
1979	1264	12	power	power	NN
1979	1264	13	)	)	-RRB-
1979	1264	14	10	10	CD
1979	1264	15	minutes	minute	NNS
1979	1264	16	or	or	CC
1979	1264	17	until	until	IN
1979	1264	18	chicken	chicken	NN
1979	1264	19	has	have	VBZ
1979	1264	20	turned	turn	VBN
1979	1264	21	white	white	JJ
1979	1264	22	.	.	.
1979	1265	1	Stir	stir	VB
1979	1265	2	mixture	mixture	NN
1979	1265	3	3	3	CD
1979	1265	4	or	or	CC
1979	1265	5	4	4	CD
1979	1265	6	times	time	NNS
1979	1265	7	during	during	IN
1979	1265	8	cooking	cooking	NN
1979	1265	9	.	.	.
1979	1266	1	Let	let	VB
1979	1266	2	stand	stand	VB
1979	1266	3	,	,	,
1979	1266	4	covered	cover	VBN
1979	1266	5	,	,	,
1979	1266	6	5	5	CD
1979	1266	7	minutes	minute	NNS
1979	1266	8	.	.	.
1979	1267	1	Cut	cut	VB
1979	1267	2	each	each	DT
1979	1267	3	pita	pita	NN
1979	1267	4	bread	bread	NN
1979	1267	5	into	into	IN
1979	1267	6	2	2	CD
1979	1267	7	pockets	pocket	NNS
1979	1267	8	,	,	,
1979	1267	9	line	line	NN
1979	1267	10	with	with	IN
1979	1267	11	lettuce	lettuce	NN
1979	1267	12	and	and	CC
1979	1267	13	spoon	spoon	NN
1979	1267	14	in	in	IN
1979	1267	15	chicken	chicken	NN
1979	1267	16	.	.	.
1979	1268	1	In	in	IN
1979	1268	2	small	small	JJ
1979	1268	3	bowl	bowl	NN
1979	1268	4	,	,	,
1979	1268	5	combine	combine	VB
1979	1268	6	yogurt	yogurt	NNP
1979	1268	7	and	and	CC
1979	1268	8	green	green	JJ
1979	1268	9	onion	onion	NN
1979	1268	10	;	;	:
1979	1268	11	serve	serve	VB
1979	1268	12	over	over	IN
1979	1268	13	chicken	chicken	NN
1979	1268	14	.	.	.
1979	1269	1	CHICKEN	CHICKEN	NNP
1979	1269	2	A	a	DT
1979	1269	3	LA	LA	NNP
1979	1269	4	MONTMORENCYServes	montmorencyserve	VBZ
1979	1269	5	6	6	CD
1979	1269	6	Any	any	DT
1979	1269	7	recipe	recipe	NN
1979	1269	8	with	with	IN
1979	1269	9	the	the	DT
1979	1269	10	word	word	NN
1979	1269	11	"	"	``
1979	1269	12	Montmorency	Montmorency	NNP
1979	1269	13	"	"	''
1979	1269	14	is	be	VBZ
1979	1269	15	apt	apt	JJ
1979	1269	16	to	to	TO
1979	1269	17	have	have	VB
1979	1269	18	cherries	cherry	NNS
1979	1269	19	in	in	IN
1979	1269	20	it	-PRON-	PRP
1979	1269	21	.	.	.
1979	1270	1	The	the	DT
1979	1270	2	sauce	sauce	NN
1979	1270	3	for	for	IN
1979	1270	4	this	this	DT
1979	1270	5	one	one	NN
1979	1270	6	is	be	VBZ
1979	1270	7	particularly	particularly	RB
1979	1270	8	good	good	JJ
1979	1270	9	and	and	CC
1979	1270	10	Frank	Frank	NNP
1979	1270	11	liked	like	VBD
1979	1270	12	it	-PRON-	PRP
1979	1270	13	enough	enough	JJ
1979	1270	14	to	to	TO
1979	1270	15	spread	spread	VB
1979	1270	16	the	the	DT
1979	1270	17	leftovers	leftover	NNS
1979	1270	18	on	on	IN
1979	1270	19	toast	toast	NN
1979	1270	20	the	the	DT
1979	1270	21	next	next	JJ
1979	1270	22	day	day	NN
1979	1270	23	at	at	IN
1979	1270	24	breakfast	breakfast	NN
1979	1270	25	.	.	.
1979	1271	1	If	if	IN
1979	1271	2	you	-PRON-	PRP
1979	1271	3	do	do	VBP
1979	1271	4	n't	not	RB
1979	1271	5	want	want	VB
1979	1271	6	to	to	TO
1979	1271	7	microwave	microwave	VB
1979	1271	8	the	the	DT
1979	1271	9	roaster	roaster	NN
1979	1271	10	breast	breast	NN
1979	1271	11	,	,	,
1979	1271	12	just	just	RB
1979	1271	13	cook	cook	VB
1979	1271	14	it	-PRON-	PRP
1979	1271	15	in	in	IN
1979	1271	16	your	-PRON-	PRP$
1979	1271	17	oven	oven	NN
1979	1271	18	,	,	,
1979	1271	19	following	follow	VBG
1979	1271	20	the	the	DT
1979	1271	21	package	package	NN
1979	1271	22	directions	direction	NNS
1979	1271	23	.	.	.
1979	1272	1	When	when	WRB
1979	1272	2	I	-PRON-	PRP
1979	1272	3	'm	be	VBP
1979	1272	4	in	in	IN
1979	1272	5	a	a	DT
1979	1272	6	hurry	hurry	NN
1979	1272	7	,	,	,
1979	1272	8	I	-PRON-	PRP
1979	1272	9	use	use	VBP
1979	1272	10	this	this	DT
1979	1272	11	microwave	microwave	NN
1979	1272	12	recipe	recipe	NN
1979	1272	13	,	,	,
1979	1272	14	but	but	CC
1979	1272	15	breasts	breast	NNS
1979	1272	16	are	be	VBP
1979	1272	17	the	the	DT
1979	1272	18	hardest	hard	JJS
1979	1272	19	part	part	NN
1979	1272	20	of	of	IN
1979	1272	21	the	the	DT
1979	1272	22	chicken	chicken	NN
1979	1272	23	to	to	TO
1979	1272	24	keep	keep	VB
1979	1272	25	tender	tender	NN
1979	1272	26	in	in	IN
1979	1272	27	a	a	DT
1979	1272	28	microwave	microwave	NN
1979	1272	29	because	because	IN
1979	1272	30	they	-PRON-	PRP
1979	1272	31	're	be	VBP
1979	1272	32	fairly	fairly	RB
1979	1272	33	dry	dry	JJ
1979	1272	34	to	to	TO
1979	1272	35	begin	begin	VB
1979	1272	36	with	with	IN
1979	1272	37	,	,	,
1979	1272	38	and	and	CC
1979	1272	39	if	if	IN
1979	1272	40	you	-PRON-	PRP
1979	1272	41	overcook	overcook	VBP
1979	1272	42	them	-PRON-	PRP
1979	1272	43	,	,	,
1979	1272	44	they	-PRON-	PRP
1979	1272	45	'll	will	MD
1979	1272	46	get	get	VB
1979	1272	47	tough	tough	JJ
1979	1272	48	.	.	.
1979	1273	1	1	1	CD
1979	1273	2	roaster	roaster	NNP
1979	1273	3	breast	breast	NN
1979	1273	4	1	1	CD
1979	1273	5	can	can	NN
1979	1273	6	(	(	-LRB-
1979	1273	7	16-ounces	16-ounces	CD
1979	1273	8	)	)	-RRB-
1979	1273	9	pitted	pit	VBD
1979	1273	10	dark	dark	JJ
1979	1273	11	sweet	sweet	JJ
1979	1273	12	cherries	cherry	NNS
1979	1273	13	1/4	1/4	CD
1979	1273	14	cup	cup	NN
1979	1273	15	dry	dry	JJ
1979	1273	16	red	red	JJ
1979	1273	17	wine	wine	NN
1979	1273	18	Water	Water	NNP
1979	1273	19	5	5	CD
1979	1273	20	teaspoons	teaspoon	NNS
1979	1273	21	cornstarch	cornstarch	VBP
1979	1273	22	2	2	CD
1979	1273	23	tablespoons	tablespoon	NNS
1979	1273	24	red	red	JJ
1979	1273	25	currant	currant	NN
1979	1273	26	jelly	jelly	NN
1979	1273	27	(	(	-LRB-
1979	1273	28	optional	optional	JJ
1979	1273	29	)	)	-RRB-
1979	1273	30	1	1	CD
1979	1273	31	tablespoon	tablespoon	NN
1979	1273	32	butter	butter	NN
1979	1273	33	or	or	CC
1979	1273	34	margarine	margarine	NN
1979	1273	35	Salt	salt	NN
1979	1273	36	and	and	CC
1979	1273	37	ground	ground	NN
1979	1273	38	pepper	pepper	NN
1979	1273	39	to	to	TO
1979	1273	40	taste	taste	VB
1979	1273	41	Place	Place	NNP
1979	1273	42	breast	breast	NN
1979	1273	43	,	,	,
1979	1273	44	skin	skin	NN
1979	1273	45	side	side	NN
1979	1273	46	down	down	RB
1979	1273	47	,	,	,
1979	1273	48	on	on	IN
1979	1273	49	microwave	microwave	JJ
1979	1273	50	-	-	HYPH
1979	1273	51	safe	safe	JJ
1979	1273	52	roasting	roast	VBG
1979	1273	53	utensil	utensil	RB
1979	1273	54	.	.	.
1979	1274	1	Cover	cover	VB
1979	1274	2	with	with	IN
1979	1274	3	wax	wax	NN
1979	1274	4	paper	paper	NN
1979	1274	5	;	;	:
1979	1274	6	microwave	microwave	NN
1979	1274	7	at	at	IN
1979	1274	8	HIGH	HIGH	NNP
1979	1274	9	(	(	-LRB-
1979	1274	10	100	100	CD
1979	1274	11	%	%	NN
1979	1274	12	power	power	NN
1979	1274	13	)	)	-RRB-
1979	1274	14	5	5	CD
1979	1274	15	minutes	minute	NNS
1979	1274	16	.	.	.
1979	1275	1	Reduce	reduce	VB
1979	1275	2	power	power	NN
1979	1275	3	to	to	IN
1979	1275	4	MEDIUM	MEDIUM	NNP
1979	1275	5	HIGH	HIGH	NNP
1979	1275	6	(	(	-LRB-
1979	1275	7	70	70	CD
1979	1275	8	%	%	NN
1979	1275	9	power	power	NN
1979	1275	10	)	)	-RRB-
1979	1275	11	and	and	CC
1979	1275	12	cook	cook	VB
1979	1275	13	12	12	CD
1979	1275	14	minutes	minute	NNS
1979	1275	15	per	per	IN
1979	1275	16	pound	pound	NN
1979	1275	17	.	.	.
1979	1276	1	Halfway	halfway	RB
1979	1276	2	through	through	IN
1979	1276	3	cooking	cooking	NN
1979	1276	4	time	time	NN
1979	1276	5	,	,	,
1979	1276	6	turn	turn	VB
1979	1276	7	breast	breast	NN
1979	1276	8	,	,	,
1979	1276	9	skin	skin	NN
1979	1276	10	side	side	NN
1979	1276	11	up	up	RB
1979	1276	12	;	;	:
1979	1276	13	brush	brush	NN
1979	1276	14	with	with	IN
1979	1276	15	drippings	dripping	NNS
1979	1276	16	in	in	IN
1979	1276	17	utensil	utensil	JJ
1979	1276	18	.	.	.
1979	1277	1	Re	Re	NNS
1979	1277	2	-	-	NN
1979	1277	3	cover	cover	VB
1979	1277	4	with	with	IN
1979	1277	5	wax	wax	NN
1979	1277	6	paper	paper	NN
1979	1277	7	;	;	:
1979	1277	8	complete	complete	JJ
1979	1277	9	cooking	cooking	NN
1979	1277	10	.	.	.
1979	1278	1	Let	let	VB
1979	1278	2	stand	stand	VB
1979	1278	3	,	,	,
1979	1278	4	covered	cover	VBN
1979	1278	5	,	,	,
1979	1278	6	15	15	CD
1979	1278	7	minutes	minute	NNS
1979	1278	8	.	.	.
1979	1279	1	Test	test	VB
1979	1279	2	for	for	IN
1979	1279	3	doneness	doneness	NN
1979	1279	4	after	after	IN
1979	1279	5	standing	standing	NN
1979	1279	6	;	;	:
1979	1279	7	juices	juice	NNS
1979	1279	8	should	should	MD
1979	1279	9	run	run	VB
1979	1279	10	clear	clear	JJ
1979	1279	11	with	with	IN
1979	1279	12	no	no	DT
1979	1279	13	hint	hint	NN
1979	1279	14	of	of	IN
1979	1279	15	pink	pink	NN
1979	1279	16	when	when	WRB
1979	1279	17	breast	breast	NN
1979	1279	18	is	be	VBZ
1979	1279	19	cut	cut	VBN
1979	1279	20	near	near	IN
1979	1279	21	bone	bone	NN
1979	1279	22	.	.	.
1979	1280	1	Drain	drain	NN
1979	1280	2	cherries	cherry	NNS
1979	1280	3	,	,	,
1979	1280	4	reserving	reserve	VBG
1979	1280	5	syrup	syrup	NN
1979	1280	6	in	in	IN
1979	1280	7	a	a	DT
1979	1280	8	4-cup	4-cup	NNP
1979	1280	9	glass	glass	NN
1979	1280	10	container	container	NN
1979	1280	11	.	.	.
1979	1281	1	Place	place	NN
1979	1281	2	cherries	cherry	NNS
1979	1281	3	and	and	CC
1979	1281	4	red	red	JJ
1979	1281	5	wine	wine	NN
1979	1281	6	in	in	IN
1979	1281	7	small	small	JJ
1979	1281	8	bowl	bowl	NN
1979	1281	9	.	.	.
1979	1282	1	Add	add	VB
1979	1282	2	enough	enough	JJ
1979	1282	3	water	water	NN
1979	1282	4	to	to	TO
1979	1282	5	cherry	cherry	VB
1979	1282	6	syrup	syrup	NN
1979	1282	7	to	to	TO
1979	1282	8	measure	measure	VB
1979	1282	9	1	1	CD
1979	1282	10	cup	cup	NN
1979	1282	11	.	.	.
1979	1283	1	Stir	stir	VB
1979	1283	2	in	in	IN
1979	1283	3	cornstarch	cornstarch	NN
1979	1283	4	,	,	,
1979	1283	5	mixing	mix	VBG
1979	1283	6	until	until	IN
1979	1283	7	well	well	RB
1979	1283	8	blended	blend	VBN
1979	1283	9	.	.	.
1979	1284	1	Microwave	microwave	VB
1979	1284	2	at	at	IN
1979	1284	3	HIGH	high	JJ
1979	1284	4	3	3	CD
1979	1284	5	minutes	minute	NNS
1979	1284	6	,	,	,
1979	1284	7	stirring	stir	VBG
1979	1284	8	twice	twice	RB
1979	1284	9	.	.	.
1979	1285	1	Stir	stir	NN
1979	1285	2	cherries	cherrie	VBZ
1979	1285	3	with	with	IN
1979	1285	4	wine	wine	NN
1979	1285	5	into	into	IN
1979	1285	6	thickened	thicken	VBN
1979	1285	7	syrup	syrup	NN
1979	1285	8	.	.	.
1979	1286	1	Continue	continue	VB
1979	1286	2	cooking	cook	VBG
1979	1286	3	at	at	IN
1979	1286	4	HIGH	HIGH	NNP
1979	1286	5	1	1	CD
1979	1286	6	to	to	IN
1979	1286	7	2	2	CD
1979	1286	8	minutes	minute	NNS
1979	1286	9	or	or	CC
1979	1286	10	until	until	IN
1979	1286	11	mixture	mixture	NN
1979	1286	12	thickens	thicken	VBZ
1979	1286	13	and	and	CC
1979	1286	14	boils	boil	VBZ
1979	1286	15	for	for	IN
1979	1286	16	1	1	CD
1979	1286	17	minute	minute	NN
1979	1286	18	.	.	.
1979	1287	1	Add	add	VB
1979	1287	2	jelly	jelly	RB
1979	1287	3	,	,	,
1979	1287	4	if	if	IN
1979	1287	5	desir	desir	NNP
1979	1287	6	ed	ed	NNP
1979	1287	7	,	,	,
1979	1287	8	and	and	CC
1979	1287	9	butter	butter	NN
1979	1287	10	;	;	:
1979	1287	11	stir	stir	VB
1979	1287	12	until	until	IN
1979	1287	13	smooth	smooth	JJ
1979	1287	14	.	.	.
1979	1288	1	To	to	TO
1979	1288	2	serve	serve	VB
1979	1288	3	,	,	,
1979	1288	4	slice	slice	VB
1979	1288	5	chicken	chicken	NN
1979	1288	6	and	and	CC
1979	1288	7	place	place	NN
1979	1288	8	on	on	IN
1979	1288	9	warm	warm	JJ
1979	1288	10	platter	platter	NN
1979	1288	11	.	.	.
1979	1289	1	Spoon	spoon	VB
1979	1289	2	some	some	DT
1979	1289	3	of	of	IN
1979	1289	4	cherry	cherry	NN
1979	1289	5	sauce	sauce	NN
1979	1289	6	over	over	IN
1979	1289	7	chicken	chicken	NN
1979	1289	8	slices	slice	NNS
1979	1289	9	;	;	:
1979	1289	10	pass	pass	VB
1979	1289	11	remaining	remain	VBG
1979	1289	12	sauce	sauce	NN
1979	1289	13	.	.	.
1979	1290	1	CHICKEN	CHICKEN	NNP
1979	1290	2	A	a	DT
1979	1290	3	LA	LA	NNP
1979	1290	4	NANCYServes	nancyserve	VBZ
1979	1290	5	4	4	CD
1979	1290	6	Unlike	unlike	IN
1979	1290	7	me	-PRON-	PRP
1979	1290	8	,	,	,
1979	1290	9	Frank	Frank	NNP
1979	1290	10	does	do	VBZ
1979	1290	11	not	not	RB
1979	1290	12	enjoy	enjoy	VB
1979	1290	13	puttering	putter	VBG
1979	1290	14	around	around	RB
1979	1290	15	in	in	IN
1979	1290	16	the	the	DT
1979	1290	17	kitchen	kitchen	NN
1979	1290	18	.	.	.
1979	1291	1	He	-PRON-	PRP
1979	1291	2	loves	love	VBZ
1979	1291	3	the	the	DT
1979	1291	4	results	result	NNS
1979	1291	5	,	,	,
1979	1291	6	but	but	CC
1979	1291	7	cooking	cooking	NN
1979	1291	8	is	be	VBZ
1979	1291	9	not	not	RB
1979	1291	10	his	-PRON-	PRP$
1979	1291	11	favorite	favorite	JJ
1979	1291	12	way	way	NN
1979	1291	13	to	to	TO
1979	1291	14	spend	spend	VB
1979	1291	15	his	-PRON-	PRP$
1979	1291	16	free	free	JJ
1979	1291	17	time	time	NN
1979	1291	18	.	.	.
1979	1292	1	(	(	-LRB-
1979	1292	2	He	-PRON-	PRP
1979	1292	3	'd	'd	MD
1979	1292	4	be	be	VB
1979	1292	5	more	more	RBR
1979	1292	6	apt	apt	JJ
1979	1292	7	to	to	TO
1979	1292	8	watch	watch	VB
1979	1292	9	a	a	DT
1979	1292	10	game	game	NN
1979	1292	11	on	on	IN
1979	1292	12	TV	tv	NN
1979	1292	13	or	or	CC
1979	1292	14	visit	visit	VB
1979	1292	15	with	with	IN
1979	1292	16	friends	friend	NNS
1979	1292	17	.	.	.
1979	1292	18	)	)	-RRB-
1979	1293	1	When	when	WRB
1979	1293	2	he	-PRON-	PRP
1979	1293	3	does	do	VBZ
1979	1293	4	cook	cook	NN
1979	1293	5	,	,	,
1979	1293	6	I	-PRON-	PRP
1979	1293	7	can	can	MD
1979	1293	8	almost	almost	RB
1979	1293	9	guarantee	guarantee	VB
1979	1293	10	that	that	IN
1979	1293	11	it	-PRON-	PRP
1979	1293	12	will	will	MD
1979	1293	13	be	be	VB
1979	1293	14	something	something	NN
1979	1293	15	quick	quick	JJ
1979	1293	16	and	and	CC
1979	1293	17	carefree	carefree	JJ
1979	1293	18	.	.	.
1979	1294	1	But	but	CC
1979	1294	2	there	there	EX
1979	1294	3	is	be	VBZ
1979	1294	4	one	one	CD
1979	1294	5	exception	exception	NN
1979	1294	6	,	,	,
1979	1294	7	and	and	CC
1979	1294	8	it	-PRON-	PRP
1979	1294	9	's	be	VBZ
1979	1294	10	this	this	DT
1979	1294	11	recipe	recipe	NN
1979	1294	12	.	.	.
1979	1295	1	I	-PRON-	PRP
1979	1295	2	've	have	VB
1979	1295	3	never	never	RB
1979	1295	4	dared	dare	VBN
1979	1295	5	ask	ask	VB
1979	1295	6	just	just	RB
1979	1295	7	who	who	WP
1979	1295	8	Nancy	Nancy	NNP
1979	1295	9	is	be	VBZ
1979	1295	10	,	,	,
1979	1295	11	but	but	CC
1979	1295	12	Frank	Frank	NNP
1979	1295	13	once	once	RB
1979	1295	14	won	win	VBD
1979	1295	15	a	a	DT
1979	1295	16	cooking	cooking	NN
1979	1295	17	contest	contest	NN
1979	1295	18	using	use	VBG
1979	1295	19	her	-PRON-	PRP$
1979	1295	20	recipe	recipe	NN
1979	1295	21	,	,	,
1979	1295	22	so	so	CC
1979	1295	23	he	-PRON-	PRP
1979	1295	24	's	be	VBZ
1979	1295	25	been	be	VBN
1979	1295	26	fond	fond	JJ
1979	1295	27	of	of	IN
1979	1295	28	it	-PRON-	PRP
1979	1295	29	ever	ever	RB
1979	1295	30	since	since	RB
1979	1295	31	.	.	.
1979	1296	1	He	-PRON-	PRP
1979	1296	2	says	say	VBZ
1979	1296	3	to	to	TO
1979	1296	4	point	point	VB
1979	1296	5	out	out	RP
1979	1296	6	that	that	IN
1979	1296	7	the	the	DT
1979	1296	8	cooked	cooked	JJ
1979	1296	9	lemon	lemon	NN
1979	1296	10	with	with	IN
1979	1296	11	rind	rind	NN
1979	1296	12	does	do	VBZ
1979	1296	13	remain	remain	VB
1979	1296	14	as	as	IN
1979	1296	15	a	a	DT
1979	1296	16	part	part	NN
1979	1296	17	of	of	IN
1979	1296	18	the	the	DT
1979	1296	19	food	food	NN
1979	1296	20	.	.	.
1979	1297	1	It	-PRON-	PRP
1979	1297	2	adds	add	VBZ
1979	1297	3	an	an	DT
1979	1297	4	unusual	unusual	JJ
1979	1297	5	taste	taste	NN
1979	1297	6	and	and	CC
1979	1297	7	texture	texture	NN
1979	1297	8	.	.	.
1979	1298	1	If	if	IN
1979	1298	2	you	-PRON-	PRP
1979	1298	3	do	do	VBP
1979	1298	4	n't	not	RB
1979	1298	5	like	like	VB
1979	1298	6	a	a	DT
1979	1298	7	strong	strong	JJ
1979	1298	8	lemony	lemony	NN
1979	1298	9	flavor	flavor	NN
1979	1298	10	,	,	,
1979	1298	11	you	-PRON-	PRP
1979	1298	12	might	may	MD
1979	1298	13	start	start	VB
1979	1298	14	by	by	IN
1979	1298	15	using	use	VBG
1979	1298	16	half	half	PDT
1979	1298	17	the	the	DT
1979	1298	18	lemon	lemon	NN
1979	1298	19	that	that	WDT
1979	1298	20	the	the	DT
1979	1298	21	recipe	recipe	NN
1979	1298	22	calls	call	VBZ
1979	1298	23	for	for	IN
1979	1298	24	.	.	.
1979	1299	1	That	that	DT
1979	1299	2	's	be	VBZ
1979	1299	3	what	what	WP
1979	1299	4	I	-PRON-	PRP
1979	1299	5	do	do	VBP
1979	1299	6	when	when	WRB
1979	1299	7	I	-PRON-	PRP
1979	1299	8	make	make	VBP
1979	1299	9	this	this	DT
1979	1299	10	recipe	recipe	NN
1979	1299	11	.	.	.
1979	1300	1	4	4	CD
1979	1300	2	skinless	skinless	NN
1979	1300	3	,	,	,
1979	1300	4	boneless	boneless	NN
1979	1300	5	chicken	chicken	NN
1979	1300	6	breast	breast	NN
1979	1300	7	halves	half	NNS
1979	1300	8	or	or	CC
1979	1300	9	1	1	CD
1979	1300	10	thin	thin	JJ
1979	1300	11	sliced	sliced	JJ
1979	1300	12	boneless	boneless	NN
1979	1300	13	roaster	roaster	NN
1979	1300	14	breast	breast	NN
1979	1300	15	1	1	CD
1979	1300	16	tablespoon	tablespoon	NN
1979	1300	17	vegetable	vegetable	NN
1979	1300	18	oil	oil	NN
1979	1300	19	1	1	CD
1979	1300	20	clove	clove	NNP
1979	1300	21	garlic	garlic	NNP
1979	1300	22	,	,	,
1979	1300	23	minced	mince	VBD
1979	1300	24	1/2	1/2	CD
1979	1300	25	lemon	lemon	NN
1979	1300	26	with	with	IN
1979	1300	27	peel	peel	NN
1979	1300	28	,	,	,
1979	1300	29	very	very	RB
1979	1300	30	thinly	thinly	RB
1979	1300	31	sliced	sliced	JJ
1979	1300	32	1/2	1/2	CD
1979	1300	33	pound	pound	NN
1979	1300	34	fresh	fresh	JJ
1979	1300	35	mushrooms	mushroom	NNS
1979	1300	36	,	,	,
1979	1300	37	sliced	slice	VBD
1979	1300	38	1/4	1/4	CD
1979	1300	39	cup	cup	NN
1979	1300	40	dry	dry	JJ
1979	1300	41	white	white	JJ
1979	1300	42	wine	wine	NN
1979	1300	43	1	1	CD
1979	1300	44	tablespoon	tablespoon	NN
1979	1300	45	flour	flour	NN
1979	1300	46	1/2	1/2	CD
1979	1300	47	teaspoon	teaspoon	NN
1979	1300	48	salt	salt	NN
1979	1300	49	or	or	CC
1979	1300	50	to	to	TO
1979	1300	51	taste	taste	VB
1979	1300	52	1/4	1/4	CD
1979	1300	53	teaspoon	teaspoon	NN
1979	1300	54	ground	ground	NN
1979	1300	55	pepper	pepper	NN
1979	1300	56	1/4	1/4	CD
1979	1300	57	teaspoon	teaspoon	NN
1979	1300	58	dried	dry	VBD
1979	1300	59	oregano	oregano	NNP
1979	1300	60	1	1	CD
1979	1300	61	can	can	NN
1979	1300	62	(	(	-LRB-
1979	1300	63	14-ounces	14-ounces	CD
1979	1300	64	)	)	-RRB-
1979	1300	65	water	water	NN
1979	1300	66	-	-	HYPH
1979	1300	67	packed	pack	VBN
1979	1300	68	whole	whole	JJ
1979	1300	69	artichoke	artichoke	NN
1979	1300	70	hearts	heart	NNS
1979	1300	71	,	,	,
1979	1300	72	drained	drained	JJ
1979	1300	73	and	and	CC
1979	1300	74	quartered	quarter	VBN
1979	1300	75	Place	Place	NNP
1979	1300	76	chicken	chicken	NN
1979	1300	77	breasts	breast	NNS
1979	1300	78	between	between	IN
1979	1300	79	sheets	sheet	NNS
1979	1300	80	of	of	IN
1979	1300	81	plastic	plastic	JJ
1979	1300	82	wrap	wrap	NN
1979	1300	83	.	.	.
1979	1301	1	Pound	pound	NN
1979	1301	2	to	to	TO
1979	1301	3	1/4	1/4	CD
1979	1301	4	inch	inch	NN
1979	1301	5	thickness	thickness	NN
1979	1301	6	and	and	CC
1979	1301	7	cut	cut	VBD
1979	1301	8	into	into	IN
1979	1301	9	2	2	CD
1979	1301	10	inch	inch	NN
1979	1301	11	squares	square	NNS
1979	1301	12	.	.	.
1979	1302	1	If	if	IN
1979	1302	2	using	use	VBG
1979	1302	3	thin	thin	JJ
1979	1302	4	sliced	sliced	JJ
1979	1302	5	boneless	boneless	NN
1979	1302	6	Roaster	Roaster	NNP
1979	1302	7	breast	breast	NN
1979	1302	8	,	,	,
1979	1302	9	skip	skip	VBZ
1979	1302	10	the	the	DT
1979	1302	11	pounding	pounding	NN
1979	1302	12	and	and	CC
1979	1302	13	simply	simply	RB
1979	1302	14	cut	cut	VB
1979	1302	15	into	into	IN
1979	1302	16	2	2	CD
1979	1302	17	inch	inch	NN
1979	1302	18	squares	square	NNS
1979	1302	19	.	.	.
1979	1303	1	Frying	fry	VBG
1979	1303	2	Pan	Pan	NNP
1979	1303	3	Method	Method	NNP
1979	1303	4	:	:	:
1979	1303	5	In	in	IN
1979	1303	6	a	a	DT
1979	1303	7	large	large	JJ
1979	1303	8	skillet	skillet	NN
1979	1303	9	over	over	IN
1979	1303	10	medium	medium	JJ
1979	1303	11	heat	heat	NN
1979	1303	12	,	,	,
1979	1303	13	hat	hat	NN
1979	1303	14	oil	oil	NN
1979	1303	15	.	.	.
1979	1304	1	Add	add	VB
1979	1304	2	garlic	garlic	NN
1979	1304	3	and	and	CC
1979	1304	4	saute	saute	VB
1979	1304	5	until	until	IN
1979	1304	6	soft	soft	JJ
1979	1304	7	.	.	.
1979	1305	1	Add	add	VB
1979	1305	2	lemon	lemon	NN
1979	1305	3	and	and	CC
1979	1305	4	mushrooms	mushroom	NNS
1979	1305	5	and	and	CC
1979	1305	6	saute	saute	JJ
1979	1305	7	1	1	CD
1979	1305	8	to	to	IN
1979	1305	9	2	2	CD
1979	1305	10	minutes	minute	NNS
1979	1305	11	.	.	.
1979	1306	1	Add	add	VB
1979	1306	2	all	all	DT
1979	1306	3	other	other	JJ
1979	1306	4	ingredients	ingredient	NNS
1979	1306	5	except	except	IN
1979	1306	6	artichokes	artichoke	NNS
1979	1306	7	.	.	.
1979	1307	1	Fry	Fry	NNP
1979	1307	2	,	,	,
1979	1307	3	stirring	stir	VBG
1979	1307	4	frequently	frequently	RB
1979	1307	5	,	,	,
1979	1307	6	approximately	approximately	RB
1979	1307	7	15	15	CD
1979	1307	8	minutes	minute	NNS
1979	1307	9	or	or	CC
1979	1307	10	until	until	IN
1979	1307	11	chicken	chicken	NN
1979	1307	12	is	be	VBZ
1979	1307	13	cooked	cook	VBN
1979	1307	14	through	through	RB
1979	1307	15	.	.	.
1979	1308	1	Add	add	VB
1979	1308	2	artichokes	artichoke	NNS
1979	1308	3	and	and	CC
1979	1308	4	heat	heat	NN
1979	1308	5	.	.	.
1979	1309	1	aMicrowave	aMicrowave	NNP
1979	1309	2	Method	Method	NNP
1979	1309	3	:	:	:
1979	1309	4	In	in	IN
1979	1309	5	3-quart	3-quart	CD
1979	1309	6	microwave	microwave	JJ
1979	1309	7	-	-	HYPH
1979	1309	8	safe	safe	JJ
1979	1309	9	round	round	JJ
1979	1309	10	dish	dish	NN
1979	1309	11	,	,	,
1979	1309	12	combine	combine	VB
1979	1309	13	oil	oil	NN
1979	1309	14	,	,	,
1979	1309	15	mushrooms	mushroom	NNS
1979	1309	16	,	,	,
1979	1309	17	lemon	lemon	NN
1979	1309	18	slices	slice	NNS
1979	1309	19	and	and	CC
1979	1309	20	garlic	garlic	NN
1979	1309	21	;	;	:
1979	1309	22	cover	cover	VB
1979	1309	23	with	with	IN
1979	1309	24	plastic	plastic	JJ
1979	1309	25	wrap	wrap	NN
1979	1309	26	.	.	.
1979	1310	1	Microwave	microwave	VB
1979	1310	2	at	at	IN
1979	1310	3	HIGH	HIGH	NNP
1979	1310	4	(	(	-LRB-
1979	1310	5	100	100	CD
1979	1310	6	%	%	NN
1979	1310	7	power	power	NN
1979	1310	8	)	)	-RRB-
1979	1310	9	3	3	CD
1979	1310	10	minutes	minute	NNS
1979	1310	11	,	,	,
1979	1310	12	stirring	stir	VBG
1979	1310	13	once	once	RB
1979	1310	14	.	.	.
1979	1311	1	In	in	IN
1979	1311	2	a	a	DT
1979	1311	3	1-cup	1-cup	CD
1979	1311	4	glass	glass	NN
1979	1311	5	measuring	measure	VBG
1979	1311	6	cup	cup	NN
1979	1311	7	,	,	,
1979	1311	8	combine	combine	VB
1979	1311	9	wine	wine	NN
1979	1311	10	and	and	CC
1979	1311	11	flour	flour	NN
1979	1311	12	;	;	:
1979	1311	13	stir	stir	VB
1979	1311	14	into	into	IN
1979	1311	15	mushroom	mushroom	NN
1979	1311	16	mixture	mixture	NN
1979	1311	17	.	.	.
1979	1312	1	Arrange	arrange	NN
1979	1312	2	chicken	chicken	NN
1979	1312	3	pieces	piece	NNS
1979	1312	4	on	on	IN
1979	1312	5	top	top	NN
1979	1312	6	of	of	IN
1979	1312	7	mushroom	mushroom	NN
1979	1312	8	mixture	mixture	NN
1979	1312	9	and	and	CC
1979	1312	10	cover	cover	VB
1979	1312	11	with	with	IN
1979	1312	12	wax	wax	NN
1979	1312	13	paper	paper	NN
1979	1312	14	.	.	.
1979	1313	1	Microwave	microwave	VB
1979	1313	2	at	at	IN
1979	1313	3	MEDIUM	MEDIUM	NNP
1979	1313	4	-	-	HYPH
1979	1313	5	HIGH	HIGH	NNP
1979	1313	6	(	(	-LRB-
1979	1313	7	70	70	CD
1979	1313	8	%	%	NN
1979	1313	9	power	power	NN
1979	1313	10	)	)	-RRB-
1979	1313	11	6	6	CD
1979	1313	12	minutes	minute	NNS
1979	1313	13	per	per	IN
1979	1313	14	pound	pound	NN
1979	1313	15	,	,	,
1979	1313	16	stirring	stir	VBG
1979	1313	17	mixture	mixture	NN
1979	1313	18	3	3	CD
1979	1313	19	times	time	NNS
1979	1313	20	.	.	.
1979	1314	1	Sprinkle	sprinkle	VB
1979	1314	2	with	with	IN
1979	1314	3	salt	salt	NN
1979	1314	4	,	,	,
1979	1314	5	pepper	pepper	NN
1979	1314	6	and	and	CC
1979	1314	7	oregano	oregano	NN
1979	1314	8	.	.	.
1979	1315	1	Stir	stir	VB
1979	1315	2	in	in	IN
1979	1315	3	artichoke	artichoke	NN
1979	1315	4	quarters	quarter	NNS
1979	1315	5	;	;	:
1979	1315	6	re-	re-	RB
1979	1315	7	cover	cover	NN
1979	1315	8	and	and	CC
1979	1315	9	microwave	microwave	VBP
1979	1315	10	at	at	IN
1979	1315	11	HIGH	HIGH	NNP
1979	1315	12	2	2	CD
1979	1315	13	minutes	minute	NNS
1979	1315	14	.	.	.
1979	1316	1	Let	let	VB
1979	1316	2	stand	stand	VB
1979	1316	3	,	,	,
1979	1316	4	covered	cover	VBN
1979	1316	5	,	,	,
1979	1316	6	5	5	CD
1979	1316	7	minutes	minute	NNS
1979	1316	8	.	.	.
1979	1317	1	CHICKEN	CHICKEN	NNS
1979	1317	2	THIGHS	THIGHS	NNP
1979	1317	3	PARMESANServes	parmesanserve	VBZ
1979	1317	4	3	3	CD
1979	1317	5	-	-	SYM
1979	1317	6	4	4	CD
1979	1317	7	The	the	DT
1979	1317	8	Dijon	Dijon	NNP
1979	1317	9	mustard	mustard	NN
1979	1317	10	called	call	VBD
1979	1317	11	for	for	IN
1979	1317	12	in	in	IN
1979	1317	13	this	this	DT
1979	1317	14	recipe	recipe	NN
1979	1317	15	is	be	VBZ
1979	1317	16	quite	quite	RB
1979	1317	17	sharp	sharp	JJ
1979	1317	18	before	before	IN
1979	1317	19	it	-PRON-	PRP
1979	1317	20	's	be	VBZ
1979	1317	21	cooked	cook	VBN
1979	1317	22	.	.	.
1979	1318	1	After	after	IN
1979	1318	2	heating	heating	NN
1979	1318	3	in	in	IN
1979	1318	4	the	the	DT
1979	1318	5	microwave	microwave	NN
1979	1318	6	,	,	,
1979	1318	7	you	-PRON-	PRP
1979	1318	8	'll	will	MD
1979	1318	9	find	find	VB
1979	1318	10	that	that	IN
1979	1318	11	it	-PRON-	PRP
1979	1318	12	loses	lose	VBZ
1979	1318	13	much	much	JJ
1979	1318	14	of	of	IN
1979	1318	15	its	-PRON-	PRP$
1979	1318	16	sharpness	sharpness	NN
1979	1318	17	and	and	CC
1979	1318	18	leaves	leave	VBZ
1979	1318	19	behind	behind	IN
1979	1318	20	a	a	DT
1979	1318	21	subtle	subtle	JJ
1979	1318	22	spicy	spicy	JJ
1979	1318	23	flavor	flavor	NN
1979	1318	24	.	.	.
1979	1319	1	Yellow	yellow	JJ
1979	1319	2	mustard	mustard	NN
1979	1319	3	wo	will	MD
1979	1319	4	n't	not	RB
1979	1319	5	produce	produce	VB
1979	1319	6	the	the	DT
1979	1319	7	same	same	JJ
1979	1319	8	effect	effect	NN
1979	1319	9	.	.	.
1979	1320	1	6	6	CD
1979	1320	2	chicken	chicken	NN
1979	1320	3	thighs	thigh	NNS
1979	1320	4	1/2	1/2	CD
1979	1320	5	cup	cup	NN
1979	1320	6	seasoned	season	VBN
1979	1320	7	bread	bread	NN
1979	1320	8	crumbs	crumb	VBZ
1979	1320	9	1/4	1/4	CD
1979	1320	10	cup	cup	NN
1979	1320	11	grated	grate	VBN
1979	1320	12	Parmesan	Parmesan	NNP
1979	1320	13	cheese	cheese	NN
1979	1320	14	1/4	1/4	CD
1979	1320	15	cup	cup	NN
1979	1320	16	melted	melt	VBN
1979	1320	17	butter	butter	NN
1979	1320	18	or	or	CC
1979	1320	19	margarine	margarine	NN
1979	1320	20	1	1	CD
1979	1320	21	tablespoon	tablespoon	NN
1979	1320	22	Dijon	Dijon	NNP
1979	1320	23	mustard	mustard	NN
1979	1320	24	1	1	CD
1979	1320	25	1/2	1/2	CD
1979	1320	26	teaspoons	teaspoon	NNS
1979	1320	27	Worcestershire	Worcestershire	NNP
1979	1320	28	sauce	sauce	NN
1979	1320	29	Remove	remove	VBP
1979	1320	30	skin	skin	NN
1979	1320	31	from	from	IN
1979	1320	32	thighs	thigh	NNS
1979	1320	33	.	.	.
1979	1321	1	On	on	IN
1979	1321	2	wax	wax	NN
1979	1321	3	paper	paper	NN
1979	1321	4	,	,	,
1979	1321	5	combine	combine	VB
1979	1321	6	bread	bread	NN
1979	1321	7	crumbs	crumb	NNS
1979	1321	8	and	and	CC
1979	1321	9	Parmesan	Parmesan	NNP
1979	1321	10	cheese	cheese	NN
1979	1321	11	.	.	.
1979	1322	1	In	in	IN
1979	1322	2	shallow	shallow	JJ
1979	1322	3	dish	dish	NN
1979	1322	4	,	,	,
1979	1322	5	combine	combine	VB
1979	1322	6	butter	butter	NN
1979	1322	7	,	,	,
1979	1322	8	mustard	mustard	NN
1979	1322	9	and	and	CC
1979	1322	10	Worcestershire	Worcestershire	NNP
1979	1322	11	sauce	sauce	NN
1979	1322	12	.	.	.
1979	1323	1	Brush	brush	NN
1979	1323	2	thighs	thigh	VBZ
1979	1323	3	with	with	IN
1979	1323	4	butter	butter	NN
1979	1323	5	mixture	mixture	NN
1979	1323	6	and	and	CC
1979	1323	7	then	then	RB
1979	1323	8	roll	roll	VB
1979	1323	9	in	in	RP
1979	1323	10	crumbs	crumb	NNS
1979	1323	11	to	to	TO
1979	1323	12	lightly	lightly	RB
1979	1323	13	coat	coat	VB
1979	1323	14	both	both	DT
1979	1323	15	sides	side	NNS
1979	1323	16	.	.	.
1979	1324	1	Reserve	reserve	VB
1979	1324	2	remaining	remain	VBG
1979	1324	3	butter	butter	NN
1979	1324	4	mixture	mixture	NN
1979	1324	5	and	and	CC
1979	1324	6	crumbs	crumb	VBZ
1979	1324	7	.	.	.
1979	1325	1	Arrange	arrange	NN
1979	1325	2	thighs	thigh	NNS
1979	1325	3	in	in	IN
1979	1325	4	circular	circular	JJ
1979	1325	5	pattern	pattern	NN
1979	1325	6	on	on	IN
1979	1325	7	microwave	microwave	JJ
1979	1325	8	-	-	HYPH
1979	1325	9	safe	safe	JJ
1979	1325	10	roasting	roast	VBG
1979	1325	11	utensil	utensil	RB
1979	1325	12	;	;	:
1979	1325	13	cover	cover	VB
1979	1325	14	with	with	IN
1979	1325	15	wax	wax	NN
1979	1325	16	paper	paper	NN
1979	1325	17	.	.	.
1979	1326	1	Microwave	microwave	VB
1979	1326	2	at	at	IN
1979	1326	3	MEDIUM	MEDIUM	NNP
1979	1326	4	-	-	HYPH
1979	1326	5	HIGH	HIGH	NNP
1979	1326	6	(	(	-LRB-
1979	1326	7	70	70	CD
1979	1326	8	%	%	NN
1979	1326	9	power	power	NN
1979	1326	10	)	)	-RRB-
1979	1326	11	10	10	CD
1979	1326	12	minutes	minute	NNS
1979	1326	13	per	per	IN
1979	1326	14	pound	pound	NN
1979	1326	15	.	.	.
1979	1327	1	Halfway	halfway	RB
1979	1327	2	through	through	IN
1979	1327	3	cooking	cooking	NN
1979	1327	4	time	time	NN
1979	1327	5	,	,	,
1979	1327	6	turn	turn	VB
1979	1327	7	thighs	thigh	NNS
1979	1327	8	over	over	RP
1979	1327	9	;	;	:
1979	1327	10	spoon	spoon	RB
1979	1327	11	on	on	RB
1979	1327	12	remaining	remain	VBG
1979	1327	13	butter	butter	NN
1979	1327	14	mixture	mixture	NN
1979	1327	15	and	and	CC
1979	1327	16	sprinkle	sprinkle	VB
1979	1327	17	with	with	IN
1979	1327	18	remaining	remain	VBG
1979	1327	19	crumb	crumb	JJ
1979	1327	20	mixture	mixture	NN
1979	1327	21	.	.	.
1979	1328	1	Cover	cover	VB
1979	1328	2	with	with	IN
1979	1328	3	a	a	DT
1979	1328	4	double	double	JJ
1979	1328	5	thickness	thickness	NN
1979	1328	6	of	of	IN
1979	1328	7	paper	paper	NN
1979	1328	8	towels	towel	NNS
1979	1328	9	.	.	.
1979	1329	1	Complete	complete	JJ
1979	1329	2	cooking	cooking	NN
1979	1329	3	;	;	:
1979	1329	4	remove	remove	VB
1979	1329	5	paper	paper	NN
1979	1329	6	towels	towel	NNS
1979	1329	7	during	during	IN
1979	1329	8	last	last	JJ
1979	1329	9	2	2	CD
1979	1329	10	minutes	minute	NNS
1979	1329	11	cooking	cook	VBG
1979	1329	12	time	time	NN
1979	1329	13	.	.	.
1979	1330	1	Let	let	VB
1979	1330	2	stand	stand	VB
1979	1330	3	,	,	,
1979	1330	4	uncovered	uncover	VBN
1979	1330	5	,	,	,
1979	1330	6	2	2	CD
1979	1330	7	minutes	minute	NNS
1979	1330	8	before	before	IN
1979	1330	9	serving	serve	VBG
1979	1330	10	.	.	.
1979	1331	1	CHICKEN	CHICKEN	NNS
1979	1331	2	WITH	with	IN
1979	1331	3	MANGO	MANGO	NNP
1979	1331	4	SAUCEServes	sauceserve	VBZ
1979	1331	5	6	6	CD
1979	1331	6	Mangos	Mangos	NNPS
1979	1331	7	,	,	,
1979	1331	8	which	which	WDT
1979	1331	9	are	be	VBP
1979	1331	10	rich	rich	JJ
1979	1331	11	in	in	IN
1979	1331	12	vitamins	vitamin	NNS
1979	1331	13	A	A	NNP
1979	1331	14	and	and	CC
1979	1331	15	C	C	NNP
1979	1331	16	,	,	,
1979	1331	17	make	make	VB
1979	1331	18	a	a	DT
1979	1331	19	delicious	delicious	JJ
1979	1331	20	,	,	,
1979	1331	21	colorful	colorful	JJ
1979	1331	22	and	and	CC
1979	1331	23	unusual	unusual	JJ
1979	1331	24	sauce	sauce	NN
1979	1331	25	for	for	IN
1979	1331	26	a	a	DT
1979	1331	27	roaster	roaster	NN
1979	1331	28	breast	breast	NN
1979	1331	29	.	.	.
1979	1332	1	When	when	WRB
1979	1332	2	mangos	mango	NNS
1979	1332	3	are	be	VBP
1979	1332	4	n't	not	RB
1979	1332	5	available	available	JJ
1979	1332	6	,	,	,
1979	1332	7	try	try	VB
1979	1332	8	fresh	fresh	JJ
1979	1332	9	or	or	CC
1979	1332	10	canned	canned	JJ
1979	1332	11	peaches	peach	NNS
1979	1332	12	.	.	.
1979	1333	1	1	1	CD
1979	1333	2	roaster	roaster	NNP
1979	1333	3	breast	breast	NN
1979	1333	4	1	1	CD
1979	1333	5	tablespoon	tablespoon	NN
1979	1333	6	butter	butter	NN
1979	1333	7	or	or	CC
1979	1333	8	margarine	margarine	NN
1979	1333	9	1	1	CD
1979	1333	10	tablespoon	tablespoon	NN
1979	1333	11	cornstarch	cornstarch	NN
1979	1333	12	2	2	CD
1979	1333	13	tablespoons	tablespoon	NNS
1979	1333	14	brown	brown	NNP
1979	1333	15	sugar	sugar	NN
1979	1333	16	1/2	1/2	CD
1979	1333	17	cup	cup	NNP
1979	1333	18	fresh	fresh	JJ
1979	1333	19	orange	orange	NN
1979	1333	20	juice	juice	NN
1979	1333	21	2	2	CD
1979	1333	22	ripe	ripe	JJ
1979	1333	23	mangos	mango	NNS
1979	1333	24	,	,	,
1979	1333	25	peeled	peel	VBN
1979	1333	26	and	and	CC
1979	1333	27	cut	cut	VBN
1979	1333	28	into	into	IN
1979	1333	29	chunks	chunk	NNS
1979	1333	30	2	2	CD
1979	1333	31	tablespoons	tablespoon	NNS
1979	1333	32	cherry-	cherry-	NN
1979	1333	33	or	or	CC
1979	1333	34	orange	orange	NN
1979	1333	35	-	-	HYPH
1979	1333	36	flavored	flavor	VBN
1979	1333	37	liqueur	liqueur	NN
1979	1333	38	Salt	salt	NN
1979	1333	39	and	and	CC
1979	1333	40	pepper	pepper	NN
1979	1333	41	to	to	TO
1979	1333	42	taste	taste	VB
1979	1333	43	Place	place	NN
1979	1333	44	skin	skin	NN
1979	1333	45	side	side	NN
1979	1333	46	down	down	RP
1979	1333	47	on	on	IN
1979	1333	48	microwave	microwave	JJ
1979	1333	49	-	-	HYPH
1979	1333	50	safe	safe	JJ
1979	1333	51	roasting	roast	VBG
1979	1333	52	utensil	utensil	RB
1979	1333	53	.	.	.
1979	1334	1	Cover	cover	VB
1979	1334	2	with	with	IN
1979	1334	3	wax	wax	NN
1979	1334	4	paper	paper	NN
1979	1334	5	;	;	:
1979	1334	6	microwave	microwave	NN
1979	1334	7	at	at	IN
1979	1334	8	HIGH	HIGH	NNP
1979	1334	9	(	(	-LRB-
1979	1334	10	100	100	CD
1979	1334	11	%	%	NN
1979	1334	12	power	power	NN
1979	1334	13	)	)	-RRB-
1979	1334	14	5	5	CD
1979	1334	15	minutes	minute	NNS
1979	1334	16	.	.	.
1979	1335	1	Reduce	reduce	VB
1979	1335	2	power	power	NN
1979	1335	3	to	to	IN
1979	1335	4	MEDIUM	MEDIUM	NNP
1979	1335	5	-	-	HYPH
1979	1335	6	HIGH	HIGH	NNP
1979	1335	7	(	(	-LRB-
1979	1335	8	70	70	CD
1979	1335	9	%	%	NN
1979	1335	10	power	power	NN
1979	1335	11	)	)	-RRB-
1979	1335	12	and	and	CC
1979	1335	13	cook	cook	VB
1979	1335	14	12	12	CD
1979	1335	15	minutes	minute	NNS
1979	1335	16	per	per	IN
1979	1335	17	pound	pound	NN
1979	1335	18	.	.	.
1979	1336	1	Halfway	halfway	RB
1979	1336	2	through	through	IN
1979	1336	3	cooking	cooking	NN
1979	1336	4	time	time	NN
1979	1336	5	,	,	,
1979	1336	6	turn	turn	VB
1979	1336	7	breast	breast	NN
1979	1336	8	skin	skin	NN
1979	1336	9	side	side	NN
1979	1336	10	up	up	RB
1979	1336	11	;	;	:
1979	1336	12	brush	brush	NN
1979	1336	13	with	with	IN
1979	1336	14	drippings	dripping	NNS
1979	1336	15	in	in	IN
1979	1336	16	utensil	utensil	JJ
1979	1336	17	.	.	.
1979	1337	1	Re-	re-	RB
1979	1337	2	cover	cover	VBP
1979	1337	3	with	with	IN
1979	1337	4	wax	wax	NN
1979	1337	5	paper	paper	NN
1979	1337	6	and	and	CC
1979	1337	7	complete	complete	JJ
1979	1337	8	cooking	cooking	NN
1979	1337	9	.	.	.
1979	1338	1	Let	let	VB
1979	1338	2	stand	stand	VB
1979	1338	3	,	,	,
1979	1338	4	covered	cover	VBN
1979	1338	5	,	,	,
1979	1338	6	15	15	CD
1979	1338	7	minutes	minute	NNS
1979	1338	8	.	.	.
1979	1339	1	Test	test	VB
1979	1339	2	for	for	IN
1979	1339	3	doneness	doneness	NN
1979	1339	4	after	after	IN
1979	1339	5	standing	standing	NN
1979	1339	6	;	;	:
1979	1339	7	juices	juice	NNS
1979	1339	8	should	should	MD
1979	1339	9	run	run	VB
1979	1339	10	clear	clear	JJ
1979	1339	11	with	with	IN
1979	1339	12	no	no	DT
1979	1339	13	hint	hint	NN
1979	1339	14	of	of	IN
1979	1339	15	pink	pink	NN
1979	1339	16	when	when	WRB
1979	1339	17	breast	breast	NN
1979	1339	18	is	be	VBZ
1979	1339	19	cut	cut	VBN
1979	1339	20	near	near	IN
1979	1339	21	the	the	DT
1979	1339	22	bone	bone	NN
1979	1339	23	.	.	.
1979	1340	1	In	in	IN
1979	1340	2	a	a	DT
1979	1340	3	4-cup	4-cup	NNP
1979	1340	4	glass	glass	NN
1979	1340	5	container	container	NN
1979	1340	6	,	,	,
1979	1340	7	place	place	NN
1979	1340	8	butter	butter	NN
1979	1340	9	.	.	.
1979	1341	1	Microwave	microwave	VB
1979	1341	2	at	at	IN
1979	1341	3	HIGH	HIGH	NNP
1979	1341	4	30	30	CD
1979	1341	5	seconds	second	NNS
1979	1341	6	or	or	CC
1979	1341	7	until	until	IN
1979	1341	8	melted	melt	VBN
1979	1341	9	.	.	.
1979	1342	1	Stir	stir	VB
1979	1342	2	in	in	IN
1979	1342	3	cornstarch	cornstarch	NN
1979	1342	4	until	until	IN
1979	1342	5	blended	blend	VBN
1979	1342	6	;	;	:
1979	1342	7	stir	stir	NN
1979	1342	8	in	in	IN
1979	1342	9	brown	brown	JJ
1979	1342	10	sugar	sugar	NN
1979	1342	11	and	and	CC
1979	1342	12	orange	orange	NNP
1979	1342	13	juice	juice	NN
1979	1342	14	.	.	.
1979	1343	1	In	in	IN
1979	1343	2	blender	blender	NN
1979	1343	3	or	or	CC
1979	1343	4	food	food	NN
1979	1343	5	processor	processor	NN
1979	1343	6	fitted	fit	VBN
1979	1343	7	with	with	IN
1979	1343	8	steel	steel	NN
1979	1343	9	blade	blade	NN
1979	1343	10	,	,	,
1979	1343	11	puree	puree	VBP
1979	1343	12	mango	mango	NNP
1979	1343	13	chunks	chunk	NNS
1979	1343	14	.	.	.
1979	1344	1	Stir	stir	NN
1979	1344	2	pureed	puree	VBD
1979	1344	3	mangos	mango	NNS
1979	1344	4	into	into	IN
1979	1344	5	orange	orange	NNP
1979	1344	6	juice	juice	NN
1979	1344	7	mixture	mixture	NN
1979	1344	8	.	.	.
1979	1345	1	Microwave	microwave	VB
1979	1345	2	at	at	IN
1979	1345	3	HIGH	high	JJ
1979	1345	4	4	4	CD
1979	1345	5	minutes	minute	NNS
1979	1345	6	,	,	,
1979	1345	7	stirring	stir	VBG
1979	1345	8	twice	twice	RB
1979	1345	9	.	.	.
1979	1346	1	Add	add	VB
1979	1346	2	liqueur	liqueur	NN
1979	1346	3	;	;	:
1979	1346	4	microwave	microwave	VB
1979	1346	5	1	1	CD
1979	1346	6	minute	minute	NN
1979	1346	7	longer	long	RBR
1979	1346	8	.	.	.
1979	1347	1	To	to	TO
1979	1347	2	serve	serve	VB
1979	1347	3	,	,	,
1979	1347	4	slice	slice	VB
1979	1347	5	chicken	chicken	NN
1979	1347	6	and	and	CC
1979	1347	7	place	place	NN
1979	1347	8	on	on	IN
1979	1347	9	warm	warm	JJ
1979	1347	10	platter	platter	NN
1979	1347	11	.	.	.
1979	1348	1	Spoon	spoon	VB
1979	1348	2	some	some	DT
1979	1348	3	of	of	IN
1979	1348	4	mango	mango	NN
1979	1348	5	sauce	sauce	NN
1979	1348	6	over	over	IN
1979	1348	7	slices	slice	NNS
1979	1348	8	,	,	,
1979	1348	9	then	then	RB
1979	1348	10	pass	pass	VB
1979	1348	11	remaining	remain	VBG
1979	1348	12	sauce	sauce	NN
1979	1348	13	.	.	.
1979	1349	1	CURRY	CURRY	NNP
1979	1349	2	-	-	HYPH
1979	1349	3	GLAZED	GLAZED	NNP
1979	1349	4	BREASTServes	breastserve	NNS
1979	1349	5	4	4	CD
1979	1349	6	Curry	Curry	NNP
1979	1349	7	powder	powder	NN
1979	1349	8	is	be	VBZ
1979	1349	9	a	a	DT
1979	1349	10	blend	blend	NN
1979	1349	11	of	of	IN
1979	1349	12	many	many	JJ
1979	1349	13	spices	spice	NNS
1979	1349	14	,	,	,
1979	1349	15	so	so	RB
1979	1349	16	you	-PRON-	PRP
1979	1349	17	do	do	VBP
1979	1349	18	n't	not	RB
1979	1349	19	need	need	VB
1979	1349	20	to	to	TO
1979	1349	21	combine	combine	VB
1979	1349	22	spices	spice	NNS
1979	1349	23	yourself	-PRON-	PRP
1979	1349	24	.	.	.
1979	1350	1	Indian	Indian	NNP
1979	1350	2	Curry	Curry	NNP
1979	1350	3	Powder	Powder	NNP
1979	1350	4	is	be	VBZ
1979	1350	5	mild	mild	JJ
1979	1350	6	and	and	CC
1979	1350	7	Madras	Madras	NNPS
1979	1350	8	Curry	Curry	NNP
1979	1350	9	Powder	Powder	NNP
1979	1350	10	is	be	VBZ
1979	1350	11	quite	quite	RB
1979	1350	12	hot	hot	JJ
1979	1350	13	.	.	.
1979	1351	1	1	1	LS
1979	1351	2	whole	whole	JJ
1979	1351	3	roaster	roaster	NNP
1979	1351	4	breast	breast	NN
1979	1351	5	2	2	CD
1979	1351	6	tablespoons	tablespoon	NNS
1979	1351	7	butter	butter	NN
1979	1351	8	or	or	CC
1979	1351	9	margarine	margarine	NN
1979	1351	10	1/4	1/4	CD
1979	1351	11	cup	cup	NN
1979	1351	12	honey	honey	NN
1979	1351	13	2	2	CD
1979	1351	14	tablespoons	tablespoon	NNS
1979	1351	15	Dijon	Dijon	NNS
1979	1351	16	mustard	mustard	NN
1979	1351	17	2	2	CD
1979	1351	18	teaspoons	teaspoon	NNS
1979	1351	19	curry	curry	NN
1979	1351	20	powder	powder	NN
1979	1351	21	1/4	1/4	CD
1979	1351	22	teaspoon	teaspoon	NN
1979	1351	23	salt	salt	NN
1979	1351	24	or	or	CC
1979	1351	25	to	to	TO
1979	1351	26	taste	taste	VB
1979	1351	27	Place	Place	NNP
1979	1351	28	breast	breast	NN
1979	1351	29	bone	bone	NN
1979	1351	30	side	side	NN
1979	1351	31	down	down	RB
1979	1351	32	on	on	IN
1979	1351	33	a	a	DT
1979	1351	34	microwave	microwave	JJ
1979	1351	35	-	-	HYPH
1979	1351	36	safe	safe	JJ
1979	1351	37	roasting	roast	VBG
1979	1351	38	utensil	utensil	RB
1979	1351	39	.	.	.
1979	1352	1	Place	place	NN
1979	1352	2	butter	butter	NN
1979	1352	3	in	in	IN
1979	1352	4	a	a	DT
1979	1352	5	2-cup	2-cup	NNP
1979	1352	6	glass	glass	NN
1979	1352	7	container	container	NN
1979	1352	8	;	;	:
1979	1352	9	microwave	microwave	NN
1979	1352	10	at	at	IN
1979	1352	11	HIGH	HIGH	NNP
1979	1352	12	(	(	-LRB-
1979	1352	13	100	100	CD
1979	1352	14	%	%	NN
1979	1352	15	power	power	NN
1979	1352	16	)	)	-RRB-
1979	1352	17	45	45	CD
1979	1352	18	seconds	second	NNS
1979	1352	19	.	.	.
1979	1353	1	Stir	stir	VB
1979	1353	2	in	in	IN
1979	1353	3	honey	honey	NN
1979	1353	4	,	,	,
1979	1353	5	mustard	mustard	NN
1979	1353	6	,	,	,
1979	1353	7	curry	curry	VB
1979	1353	8	powder	powder	NN
1979	1353	9	and	and	CC
1979	1353	10	salt	salt	NN
1979	1353	11	;	;	:
1979	1353	12	brush	brush	NN
1979	1353	13	mixture	mixture	NN
1979	1353	14	all	all	RB
1979	1353	15	over	over	IN
1979	1353	16	breast	breast	NN
1979	1353	17	.	.	.
1979	1354	1	Cover	cover	VB
1979	1354	2	with	with	IN
1979	1354	3	wax	wax	NN
1979	1354	4	paper	paper	NN
1979	1354	5	;	;	:
1979	1354	6	microwave	microwave	NN
1979	1354	7	at	at	IN
1979	1354	8	MEDIUM	MEDIUM	NNP
1979	1354	9	-	-	HYPH
1979	1354	10	HIGH	HIGH	NNP
1979	1354	11	(	(	-LRB-
1979	1354	12	70	70	CD
1979	1354	13	%	%	NN
1979	1354	14	power	power	NN
1979	1354	15	)	)	-RRB-
1979	1354	16	12	12	CD
1979	1354	17	minutes	minute	NNS
1979	1354	18	per	per	IN
1979	1354	19	pound	pound	NN
1979	1354	20	.	.	.
1979	1355	1	Baste	Baste	NNP
1979	1355	2	breast	breast	NN
1979	1355	3	and	and	CC
1979	1355	4	rotate	rotate	VB
1979	1355	5	utensil	utensil	JJ
1979	1355	6	3	3	CD
1979	1355	7	or	or	CC
1979	1355	8	4	4	CD
1979	1355	9	times	time	NNS
1979	1355	10	during	during	IN
1979	1355	11	cooking	cooking	NN
1979	1355	12	.	.	.
1979	1356	1	Let	let	VB
1979	1356	2	stand	stand	VB
1979	1356	3	,	,	,
1979	1356	4	covered	cover	VBN
1979	1356	5	with	with	IN
1979	1356	6	wax	wax	NN
1979	1356	7	paper	paper	NN
1979	1356	8	,	,	,
1979	1356	9	15	15	CD
1979	1356	10	minutes	minute	NNS
1979	1356	11	.	.	.
1979	1357	1	Test	test	VB
1979	1357	2	for	for	IN
1979	1357	3	doneness	doneness	NN
1979	1357	4	after	after	IN
1979	1357	5	standing	standing	NN
1979	1357	6	;	;	:
1979	1357	7	juices	juice	NNS
1979	1357	8	should	should	MD
1979	1357	9	run	run	VB
1979	1357	10	clear	clear	JJ
1979	1357	11	with	with	IN
1979	1357	12	no	no	DT
1979	1357	13	hint	hint	NN
1979	1357	14	of	of	IN
1979	1357	15	pink	pink	NN
1979	1357	16	when	when	WRB
1979	1357	17	breast	breast	NN
1979	1357	18	is	be	VBZ
1979	1357	19	cut	cut	VBN
1979	1357	20	near	near	IN
1979	1357	21	bone	bone	NN
1979	1357	22	.	.	.
1979	1358	1	HAM	HAM	NNP
1979	1358	2	AND	and	CC
1979	1358	3	CHICKEN	CHICKEN	NNP
1979	1358	4	ROLL	roll	NN
1979	1358	5	-	-	HYPH
1979	1358	6	UPSServes	upsserve	NNS
1979	1358	7	4	4	CD
1979	1358	8	If	if	IN
1979	1358	9	you	-PRON-	PRP
1979	1358	10	ca	can	MD
1979	1358	11	n't	not	RB
1979	1358	12	easily	easily	RB
1979	1358	13	find	find	VB
1979	1358	14	the	the	DT
1979	1358	15	prosciutto	prosciutto	NN
1979	1358	16	called	call	VBN
1979	1358	17	for	for	IN
1979	1358	18	in	in	IN
1979	1358	19	this	this	DT
1979	1358	20	recipe	recipe	NN
1979	1358	21	,	,	,
1979	1358	22	substitute	substitute	VB
1979	1358	23	any	any	DT
1979	1358	24	thinly	thinly	RB
1979	1358	25	sliced	slice	VBN
1979	1358	26	ham	ham	NN
1979	1358	27	,	,	,
1979	1358	28	such	such	JJ
1979	1358	29	as	as	IN
1979	1358	30	the	the	DT
1979	1358	31	pre-	pre-	NN
1979	1358	32	sliced	slice	VBD
1979	1358	33	ham	ham	NNP
1979	1358	34	you	-PRON-	PRP
1979	1358	35	find	find	VBP
1979	1358	36	in	in	IN
1979	1358	37	the	the	DT
1979	1358	38	deli	deli	NNS
1979	1358	39	section	section	NN
1979	1358	40	of	of	IN
1979	1358	41	your	-PRON-	PRP$
1979	1358	42	supermarket	supermarket	NN
1979	1358	43	.	.	.
1979	1359	1	Or	or	CC
1979	1359	2	try	try	VB
1979	1359	3	thin	thin	JJ
1979	1359	4	slices	slice	NNS
1979	1359	5	of	of	IN
1979	1359	6	smoked	smoke	VBN
1979	1359	7	turkey	turkey	NNP
1979	1359	8	ham	ham	NNP
1979	1359	9	.	.	.
1979	1360	1	If	if	IN
1979	1360	2	you	-PRON-	PRP
1979	1360	3	slice	slice	VBP
1979	1360	4	the	the	DT
1979	1360	5	cooked	cooked	JJ
1979	1360	6	Roll	Roll	NNP
1979	1360	7	-	-	HYPH
1979	1360	8	Ups	Ups	NNP
1979	1360	9	crosswise	crosswise	NN
1979	1360	10	,	,	,
1979	1360	11	they	-PRON-	PRP
1979	1360	12	make	make	VBP
1979	1360	13	wonderful	wonderful	JJ
1979	1360	14	hors	hor	NNS
1979	1360	15	d'oeuvres	d'oeuvres	NNP
1979	1360	16	or	or	CC
1979	1360	17	appetizers	appetizer	NNS
1979	1360	18	.	.	.
1979	1361	1	4	4	CD
1979	1361	2	skinless	skinless	NN
1979	1361	3	,	,	,
1979	1361	4	boneless	boneless	NN
1979	1361	5	chicken	chicken	NN
1979	1361	6	breast	breast	NN
1979	1361	7	halves	half	NNS
1979	1361	8	or	or	CC
1979	1361	9	1	1	CD
1979	1361	10	thin	thin	JJ
1979	1361	11	sliced	sliced	JJ
1979	1361	12	boneless	boneless	NN
1979	1361	13	roaster	roaster	NN
1979	1361	14	breast	breast	NN
1979	1361	15	1	1	CD
1979	1361	16	tablespoon	tablespoon	NN
1979	1361	17	olive	olive	NN
1979	1361	18	oil	oil	NN
1979	1361	19	1	1	CD
1979	1361	20	teaspoon	teaspoon	NN
1979	1361	21	dried	dry	VBN
1979	1361	22	rosemary	rosemary	NNP
1979	1361	23	,	,	,
1979	1361	24	crumbled	crumble	VBD
1979	1361	25	Salt	Salt	NNP
1979	1361	26	and	and	CC
1979	1361	27	ground	ground	NN
1979	1361	28	pepper	pepper	NN
1979	1361	29	to	to	TO
1979	1361	30	taste	taste	NN
1979	1361	31	4	4	CD
1979	1361	32	thin	thin	JJ
1979	1361	33	slices	slice	NNS
1979	1361	34	prosciutto	prosciutto	NN
1979	1361	35	Place	Place	NNP
1979	1361	36	chicken	chicken	NN
1979	1361	37	breast	breast	NN
1979	1361	38	halves	half	NNS
1979	1361	39	between	between	IN
1979	1361	40	2	2	CD
1979	1361	41	sheets	sheet	NNS
1979	1361	42	of	of	IN
1979	1361	43	plastic	plastic	JJ
1979	1361	44	wrap	wrap	NN
1979	1361	45	and	and	CC
1979	1361	46	pound	pound	NN
1979	1361	47	to	to	IN
1979	1361	48	1/2-inch	1/2-inch	CD
1979	1361	49	thickness	thickness	NN
1979	1361	50	.	.	.
1979	1362	1	Skip	skip	VB
1979	1362	2	the	the	DT
1979	1362	3	previous	previous	JJ
1979	1362	4	step	step	NN
1979	1362	5	if	if	IN
1979	1362	6	you	-PRON-	PRP
1979	1362	7	are	be	VBP
1979	1362	8	using	use	VBG
1979	1362	9	thin	thin	JJ
1979	1362	10	sliced	sliced	JJ
1979	1362	11	boneless	boneless	NN
1979	1362	12	roaster	roaster	NN
1979	1362	13	breasts	breast	NNS
1979	1362	14	.	.	.
1979	1363	1	Brush	brush	NN
1979	1363	2	breasts	breast	VBZ
1979	1363	3	with	with	IN
1979	1363	4	olive	olive	JJ
1979	1363	5	oil	oil	NN
1979	1363	6	to	to	TO
1979	1363	7	help	help	VB
1979	1363	8	seal	seal	VB
1979	1363	9	in	in	RP
1979	1363	10	moisture	moisture	NN
1979	1363	11	;	;	:
1979	1363	12	sprinkle	sprinkle	VB
1979	1363	13	with	with	IN
1979	1363	14	rosemary	rosemary	NNP
1979	1363	15	,	,	,
1979	1363	16	salt	salt	NN
1979	1363	17	and	and	CC
1979	1363	18	pepper	pepper	NN
1979	1363	19	.	.	.
1979	1364	1	Roll	roll	VB
1979	1364	2	up	up	RP
1979	1364	3	each	each	DT
1979	1364	4	breast	breast	NN
1979	1364	5	half	half	NN
1979	1364	6	,	,	,
1979	1364	7	starting	start	VBG
1979	1364	8	from	from	IN
1979	1364	9	narrow	narrow	JJ
1979	1364	10	end	end	NN
1979	1364	11	.	.	.
1979	1365	1	Wrap	wrap	VB
1979	1365	2	a	a	DT
1979	1365	3	slice	slice	NN
1979	1365	4	of	of	IN
1979	1365	5	prosciutto	prosciutto	NN
1979	1365	6	around	around	IN
1979	1365	7	each	each	DT
1979	1365	8	roll	roll	NN
1979	1365	9	.	.	.
1979	1366	1	In	in	IN
1979	1366	2	8-inch	8-inch	CD
1979	1366	3	square	square	JJ
1979	1366	4	microwave	microwave	JJ
1979	1366	5	-	-	HYPH
1979	1366	6	safe	safe	JJ
1979	1366	7	baking	baking	NN
1979	1366	8	dish	dish	NN
1979	1366	9	,	,	,
1979	1366	10	place	place	NN
1979	1366	11	chicken	chicken	NN
1979	1366	12	rolls	roll	NNS
1979	1366	13	seam	seam	NN
1979	1366	14	side	side	NN
1979	1366	15	down	down	RB
1979	1366	16	.	.	.
1979	1367	1	Cover	cover	VB
1979	1367	2	with	with	IN
1979	1367	3	wax	wax	NN
1979	1367	4	paper	paper	NN
1979	1367	5	.	.	.
1979	1368	1	Microwave	microwave	VB
1979	1368	2	at	at	IN
1979	1368	3	HIGH	HIGH	NNP
1979	1368	4	(	(	-LRB-
1979	1368	5	100	100	CD
1979	1368	6	%	%	NN
1979	1368	7	power	power	NN
1979	1368	8	)	)	-RRB-
1979	1368	9	8	8	CD
1979	1368	10	minutes	minute	NNS
1979	1368	11	,	,	,
1979	1368	12	rotating	rotate	VBG
1979	1368	13	dish	dish	NN
1979	1368	14	2	2	CD
1979	1368	15	or	or	CC
1979	1368	16	3	3	CD
1979	1368	17	times	time	NNS
1979	1368	18	during	during	IN
1979	1368	19	cooking	cooking	NN
1979	1368	20	.	.	.
1979	1369	1	Let	let	VB
1979	1369	2	stand	stand	VB
1979	1369	3	5	5	CD
1979	1369	4	minutes	minute	NNS
1979	1369	5	.	.	.
1979	1370	1	Check	check	VB
1979	1370	2	for	for	IN
1979	1370	3	doneness	doneness	NN
1979	1370	4	after	after	IN
1979	1370	5	standing	standing	NN
1979	1370	6	;	;	:
1979	1370	7	juices	juice	NNS
1979	1370	8	should	should	MD
1979	1370	9	be	be	VB
1979	1370	10	clear	clear	JJ
1979	1370	11	with	with	IN
1979	1370	12	no	no	DT
1979	1370	13	hint	hint	NN
1979	1370	14	of	of	IN
1979	1370	15	pink	pink	NN
1979	1370	16	when	when	WRB
1979	1370	17	chicken	chicken	NN
1979	1370	18	is	be	VBZ
1979	1370	19	cut	cut	VBN
1979	1370	20	near	near	IN
1979	1370	21	center	center	NN
1979	1370	22	.	.	.
1979	1371	1	HEAVENLY	HEAVENLY	NNP
1979	1371	2	CHICKENServes	chickenserve	VBZ
1979	1371	3	4	4	CD
1979	1371	4	If	if	IN
1979	1371	5	you	-PRON-	PRP
1979	1371	6	're	be	VBP
1979	1371	7	using	use	VBG
1979	1371	8	fresh	fresh	JJ
1979	1371	9	asparagus	asparagus	NN
1979	1371	10	spears	spear	NNS
1979	1371	11	for	for	IN
1979	1371	12	this	this	DT
1979	1371	13	,	,	,
1979	1371	14	here	here	RB
1979	1371	15	's	be	VBZ
1979	1371	16	how	how	WRB
1979	1371	17	to	to	TO
1979	1371	18	tell	tell	VB
1979	1371	19	the	the	DT
1979	1371	20	tender	tender	JJ
1979	1371	21	part	part	NN
1979	1371	22	from	from	IN
1979	1371	23	the	the	DT
1979	1371	24	part	part	NN
1979	1371	25	that	that	WDT
1979	1371	26	's	be	VBZ
1979	1371	27	too	too	RB
1979	1371	28	tough	tough	JJ
1979	1371	29	and	and	CC
1979	1371	30	fibrous	fibrous	JJ
1979	1371	31	to	to	TO
1979	1371	32	be	be	VB
1979	1371	33	good	good	JJ
1979	1371	34	eating	eating	NN
1979	1371	35	.	.	.
1979	1372	1	Take	take	VB
1979	1372	2	the	the	DT
1979	1372	3	bud	bud	NN
1979	1372	4	end	end	NN
1979	1372	5	of	of	IN
1979	1372	6	an	an	DT
1979	1372	7	asparagus	asparagus	NN
1979	1372	8	spear	spear	NN
1979	1372	9	in	in	IN
1979	1372	10	one	one	CD
1979	1372	11	hand	hand	NN
1979	1372	12	and	and	CC
1979	1372	13	the	the	DT
1979	1372	14	butt	butt	NN
1979	1372	15	end	end	NN
1979	1372	16	in	in	IN
1979	1372	17	the	the	DT
1979	1372	18	other	other	JJ
1979	1372	19	and	and	CC
1979	1372	20	then	then	RB
1979	1372	21	bend	bend	VB
1979	1372	22	the	the	DT
1979	1372	23	spear	spear	NN
1979	1372	24	until	until	IN
1979	1372	25	it	-PRON-	PRP
1979	1372	26	breaks	break	VBZ
1979	1372	27	.	.	.
1979	1373	1	The	the	DT
1979	1373	2	part	part	NN
1979	1373	3	on	on	IN
1979	1373	4	the	the	DT
1979	1373	5	bud	bud	NN
1979	1373	6	side	side	NN
1979	1373	7	is	be	VBZ
1979	1373	8	tender	tender	JJ
1979	1373	9	enough	enough	JJ
1979	1373	10	to	to	TO
1979	1373	11	use	use	VB
1979	1373	12	.	.	.
1979	1374	1	The	the	DT
1979	1374	2	spears	spear	NNS
1979	1374	3	will	will	MD
1979	1374	4	always	always	RB
1979	1374	5	break	break	VB
1979	1374	6	at	at	IN
1979	1374	7	just	just	RB
1979	1374	8	that	that	DT
1979	1374	9	point	point	NN
1979	1374	10	.	.	.
1979	1375	1	But	but	CC
1979	1375	2	do	do	VB
1979	1375	3	n't	not	RB
1979	1375	4	throw	throw	VB
1979	1375	5	away	away	RB
1979	1375	6	the	the	DT
1979	1375	7	tough	tough	JJ
1979	1375	8	end	end	NN
1979	1375	9	.	.	.
1979	1376	1	If	if	IN
1979	1376	2	you	-PRON-	PRP
1979	1376	3	peel	peel	VBP
1979	1376	4	the	the	DT
1979	1376	5	tough	tough	JJ
1979	1376	6	end	end	NN
1979	1376	7	with	with	IN
1979	1376	8	a	a	DT
1979	1376	9	potato	potato	NN
1979	1376	10	peeler	peeler	NN
1979	1376	11	,	,	,
1979	1376	12	you	-PRON-	PRP
1979	1376	13	'll	will	MD
1979	1376	14	get	get	VB
1979	1376	15	down	down	RP
1979	1376	16	to	to	IN
1979	1376	17	the	the	DT
1979	1376	18	tender	tender	NN
1979	1376	19	,	,	,
1979	1376	20	edible	edible	JJ
1979	1376	21	part	part	NN
1979	1376	22	underneath	underneath	RB
1979	1376	23	and	and	CC
1979	1376	24	can	can	MD
1979	1376	25	use	use	VB
1979	1376	26	that	that	DT
1979	1376	27	portion	portion	NN
1979	1376	28	also	also	RB
1979	1376	29	.	.	.
1979	1377	1	Cook	cook	VB
1979	1377	2	the	the	DT
1979	1377	3	leftover	leftover	NN
1979	1377	4	parts	part	NNS
1979	1377	5	until	until	IN
1979	1377	6	tender	tender	NN
1979	1377	7	and	and	CC
1979	1377	8	use	use	VB
1979	1377	9	them	-PRON-	PRP
1979	1377	10	in	in	IN
1979	1377	11	soups	soup	NNS
1979	1377	12	or	or	CC
1979	1377	13	omelettes	omelette	NNS
1979	1377	14	.	.	.
1979	1378	1	4	4	CD
1979	1378	2	chicken	chicken	NN
1979	1378	3	breast	breast	NN
1979	1378	4	halves	halve	VBZ
1979	1378	5	12	12	CD
1979	1378	6	fresh	fresh	JJ
1979	1378	7	or	or	CC
1979	1378	8	frozen	frozen	JJ
1979	1378	9	asparagus	asparagus	NN
1979	1378	10	spears	spear	NNS
1979	1378	11	1/4	1/4	CD
1979	1378	12	cup	cup	NN
1979	1378	13	water	water	NN
1979	1378	14	1/4	1/4	CD
1979	1378	15	cup	cup	NN
1979	1378	16	butter	butter	NN
1979	1378	17	or	or	CC
1979	1378	18	margarine	margarine	NN
1979	1378	19	4	4	CD
1979	1378	20	tablespoons	tablespoon	NNS
1979	1378	21	flour	flour	NN
1979	1378	22	1/8	1/8	CD
1979	1378	23	teaspoon	teaspoon	NN
1979	1378	24	ground	ground	NN
1979	1378	25	ginger	ginger	NN
1979	1378	26	1	1	CD
1979	1378	27	1/2	1/2	CD
1979	1378	28	cups	cup	NNS
1979	1378	29	chicken	chicken	NN
1979	1378	30	broth	broth	NN
1979	1378	31	1/2	1/2	CD
1979	1378	32	cup	cup	NN
1979	1378	33	dry	dry	JJ
1979	1378	34	white	white	JJ
1979	1378	35	wine	wine	NN
1979	1378	36	Salt	Salt	NNP
1979	1378	37	and	and	CC
1979	1378	38	freshly	freshly	RB
1979	1378	39	ground	ground	NN
1979	1378	40	pepper	pepper	NN
1979	1378	41	to	to	TO
1979	1378	42	taste	taste	NN
1979	1378	43	1/4	1/4	CD
1979	1378	44	cup	cup	NN
1979	1378	45	chopped	chop	VBD
1979	1378	46	pecans	pecan	NNS
1979	1378	47	1/4	1/4	CD
1979	1378	48	cup	cup	NN
1979	1378	49	crushed	crush	VBN
1979	1378	50	crackers	cracker	NNS
1979	1378	51	On	on	IN
1979	1378	52	microwave	microwave	JJ
1979	1378	53	-	-	HYPH
1979	1378	54	safe	safe	JJ
1979	1378	55	roasting	roasting	NN
1979	1378	56	pan	pan	NN
1979	1378	57	,	,	,
1979	1378	58	arrange	arrange	NN
1979	1378	59	breasts	breast	NNS
1979	1378	60	,	,	,
1979	1378	61	bone	bone	NN
1979	1378	62	side	side	NN
1979	1378	63	up	up	RP
1979	1378	64	,	,	,
1979	1378	65	in	in	IN
1979	1378	66	a	a	DT
1979	1378	67	circular	circular	JJ
1979	1378	68	pattern	pattern	NN
1979	1378	69	.	.	.
1979	1379	1	Cover	cover	VB
1979	1379	2	loosely	loosely	RB
1979	1379	3	with	with	IN
1979	1379	4	plastic	plastic	JJ
1979	1379	5	wrap	wrap	NN
1979	1379	6	;	;	:
1979	1379	7	microwave	microwave	NN
1979	1379	8	at	at	IN
1979	1379	9	MEDIUM	MEDIUM	NNP
1979	1379	10	-	-	HYPH
1979	1379	11	HIGH	HIGH	NNP
1979	1379	12	(	(	-LRB-
1979	1379	13	70	70	CD
1979	1379	14	%	%	NN
1979	1379	15	power	power	NN
1979	1379	16	)	)	-RRB-
1979	1379	17	8	8	CD
1979	1379	18	minutes	minute	NNS
1979	1379	19	per	per	IN
1979	1379	20	pound	pound	NN
1979	1379	21	.	.	.
1979	1380	1	Halfway	halfway	RB
1979	1380	2	through	through	IN
1979	1380	3	cooking	cooking	NN
1979	1380	4	time	time	NN
1979	1380	5	turn	turn	NN
1979	1380	6	breasts	breast	NNS
1979	1380	7	over	over	RP
1979	1380	8	;	;	:
1979	1380	9	re-	re-	RB
1979	1380	10	cover	cover	VBP
1979	1380	11	with	with	IN
1979	1380	12	plastic	plastic	JJ
1979	1380	13	wrap	wrap	NN
1979	1380	14	and	and	CC
1979	1380	15	complete	complete	JJ
1979	1380	16	cooking	cooking	NN
1979	1380	17	.	.	.
1979	1381	1	Let	let	VB
1979	1381	2	stand	stand	VB
1979	1381	3	,	,	,
1979	1381	4	covered	cover	VBN
1979	1381	5	,	,	,
1979	1381	6	10	10	CD
1979	1381	7	minutes	minute	NNS
1979	1381	8	.	.	.
1979	1382	1	Rinse	rinse	NN
1979	1382	2	asparagus	asparagus	NN
1979	1382	3	and	and	CC
1979	1382	4	remove	remove	VB
1979	1382	5	tough	tough	JJ
1979	1382	6	end	end	NN
1979	1382	7	.	.	.
1979	1383	1	On	on	IN
1979	1383	2	microwave	microwave	JJ
1979	1383	3	-	-	HYPH
1979	1383	4	safe	safe	JJ
1979	1383	5	rack	rack	NN
1979	1383	6	,	,	,
1979	1383	7	arrange	arrange	NN
1979	1383	8	asparagus	asparagus	NN
1979	1383	9	with	with	IN
1979	1383	10	stem	stem	NN
1979	1383	11	ends	end	NNS
1979	1383	12	toward	toward	IN
1979	1383	13	outside	outside	RB
1979	1383	14	.	.	.
1979	1384	1	Place	place	NN
1979	1384	2	rack	rack	NN
1979	1384	3	in	in	IN
1979	1384	4	microwave	microwave	JJ
1979	1384	5	-	-	HYPH
1979	1384	6	safe	safe	JJ
1979	1384	7	utensil	utensil	NN
1979	1384	8	.	.	.
1979	1385	1	Add	add	VB
1979	1385	2	water	water	NN
1979	1385	3	;	;	:
1979	1385	4	cover	cover	VB
1979	1385	5	with	with	IN
1979	1385	6	plastic	plastic	JJ
1979	1385	7	wrap	wrap	NN
1979	1385	8	.	.	.
1979	1386	1	Microwave	microwave	VB
1979	1386	2	at	at	IN
1979	1386	3	HIGH	HIGH	NNP
1979	1386	4	(	(	-LRB-
1979	1386	5	100	100	CD
1979	1386	6	%	%	NN
1979	1386	7	power	power	NN
1979	1386	8	)	)	-RRB-
1979	1386	9	5	5	CD
1979	1386	10	to	to	TO
1979	1386	11	7	7	CD
1979	1386	12	minutes	minute	NNS
1979	1386	13	or	or	CC
1979	1386	14	until	until	IN
1979	1386	15	tender	tender	NN
1979	1386	16	-	-	HYPH
1979	1386	17	crisp	crisp	JJ
1979	1386	18	.	.	.
1979	1387	1	Let	let	VB
1979	1387	2	stand	stand	VB
1979	1387	3	,	,	,
1979	1387	4	covered	cover	VBN
1979	1387	5	,	,	,
1979	1387	6	3	3	CD
1979	1387	7	to	to	TO
1979	1387	8	5	5	CD
1979	1387	9	minutes	minute	NNS
1979	1387	10	.	.	.
1979	1388	1	In	in	IN
1979	1388	2	4-cup	4-cup	NNP
1979	1388	3	glass	glass	NN
1979	1388	4	container	container	NN
1979	1388	5	,	,	,
1979	1388	6	place	place	NN
1979	1388	7	butter	butter	NN
1979	1388	8	;	;	:
1979	1388	9	microwave	microwave	NN
1979	1388	10	at	at	IN
1979	1388	11	HIGH	HIGH	NNP
1979	1388	12	1	1	CD
1979	1388	13	minute	minute	NN
1979	1388	14	.	.	.
1979	1389	1	Blend	blend	VB
1979	1389	2	flour	flour	NN
1979	1389	3	and	and	CC
1979	1389	4	ginger	ginger	NN
1979	1389	5	into	into	IN
1979	1389	6	melted	melted	JJ
1979	1389	7	butter	butter	NN
1979	1389	8	.	.	.
1979	1390	1	Gradually	gradually	RB
1979	1390	2	add	add	VB
1979	1390	3	chicken	chicken	NN
1979	1390	4	broth	broth	NN
1979	1390	5	,	,	,
1979	1390	6	wine	wine	NN
1979	1390	7	,	,	,
1979	1390	8	salt	salt	NN
1979	1390	9	and	and	CC
1979	1390	10	pepper	pepper	NN
1979	1390	11	,	,	,
1979	1390	12	stirring	stir	VBG
1979	1390	13	constantly	constantly	RB
1979	1390	14	.	.	.
1979	1391	1	Microwave	microwave	VB
1979	1391	2	at	at	IN
1979	1391	3	HIGH	HIGH	NNP
1979	1391	4	5	5	CD
1979	1391	5	minutes	minute	NNS
1979	1391	6	or	or	CC
1979	1391	7	until	until	IN
1979	1391	8	thick	thick	JJ
1979	1391	9	and	and	CC
1979	1391	10	smooth	smooth	JJ
1979	1391	11	,	,	,
1979	1391	12	stirring	stir	VBG
1979	1391	13	3	3	CD
1979	1391	14	times	time	NNS
1979	1391	15	.	.	.
1979	1392	1	In	in	IN
1979	1392	2	12	12	CD
1979	1392	3	x	x	SYM
1979	1392	4	8-inch	8-inch	CD
1979	1392	5	microwave	microwave	JJ
1979	1392	6	-	-	HYPH
1979	1392	7	safe	safe	JJ
1979	1392	8	dish	dish	NN
1979	1392	9	,	,	,
1979	1392	10	arrange	arrange	NN
1979	1392	11	cooked	cook	VBN
1979	1392	12	asparagus	asparagus	NN
1979	1392	13	,	,	,
1979	1392	14	with	with	IN
1979	1392	15	stem	stem	NN
1979	1392	16	ends	end	NNS
1979	1392	17	toward	toward	IN
1979	1392	18	outside	outside	RB
1979	1392	19	;	;	:
1979	1392	20	pour	pour	VB
1979	1392	21	half	half	NN
1979	1392	22	of	of	IN
1979	1392	23	wine	wine	NN
1979	1392	24	sauce	sauce	NN
1979	1392	25	over	over	IN
1979	1392	26	asparagus	asparagus	NN
1979	1392	27	.	.	.
1979	1393	1	Arrange	arrange	NN
1979	1393	2	chicken	chicken	NN
1979	1393	3	breasts	breast	NNS
1979	1393	4	on	on	IN
1979	1393	5	top	top	NN
1979	1393	6	with	with	IN
1979	1393	7	meatier	meaty	JJR
1979	1393	8	portions	portion	NNS
1979	1393	9	toward	toward	IN
1979	1393	10	outside	outside	RB
1979	1393	11	;	;	:
1979	1393	12	spoon	spoon	NN
1979	1393	13	remaining	remain	VBG
1979	1393	14	sauce	sauce	NN
1979	1393	15	over	over	IN
1979	1393	16	breasts	breast	NNS
1979	1393	17	.	.	.
1979	1394	1	Sprinkle	sprinkle	VB
1979	1394	2	pecans	pecan	NNS
1979	1394	3	and	and	CC
1979	1394	4	cracker	cracker	NN
1979	1394	5	crumbs	crumb	VBZ
1979	1394	6	on	on	IN
1979	1394	7	top	top	NN
1979	1394	8	;	;	:
1979	1394	9	cover	cover	VB
1979	1394	10	with	with	IN
1979	1394	11	a	a	DT
1979	1394	12	double	double	JJ
1979	1394	13	thickness	thickness	NN
1979	1394	14	of	of	IN
1979	1394	15	paper	paper	NN
1979	1394	16	towels	towel	NNS
1979	1394	17	.	.	.
1979	1395	1	Microwave	microwave	VB
1979	1395	2	at	at	IN
1979	1395	3	MEDIUM	MEDIUM	NNP
1979	1395	4	-	-	HYPH
1979	1395	5	HIGH	HIGH	NNP
1979	1395	6	5	5	CD
1979	1395	7	minutes	minute	NNS
1979	1395	8	or	or	CC
1979	1395	9	until	until	IN
1979	1395	10	heated	heat	VBN
1979	1395	11	through	through	RB
1979	1395	12	.	.	.
1979	1396	1	MICROWAVE	MICROWAVE	NNP
1979	1396	2	MARMALADE	MARMALADE	NNP
1979	1396	3	DRUMSTICKSServes	drumsticksserve	VBZ
1979	1396	4	4	4	CD
1979	1396	5	This	this	DT
1979	1396	6	recipe	recipe	NN
1979	1396	7	calls	call	VBZ
1979	1396	8	for	for	IN
1979	1396	9	a	a	DT
1979	1396	10	microwave	microwave	JJ
1979	1396	11	-	-	HYPH
1979	1396	12	safe	safe	JJ
1979	1396	13	utensil	utensil	NN
1979	1396	14	.	.	.
1979	1397	1	Do	do	VBP
1979	1397	2	you	-PRON-	PRP
1979	1397	3	know	know	VB
1979	1397	4	how	how	WRB
1979	1397	5	to	to	TO
1979	1397	6	tell	tell	VB
1979	1397	7	for	for	IN
1979	1397	8	sure	sure	JJ
1979	1397	9	if	if	IN
1979	1397	10	your	-PRON-	PRP$
1979	1397	11	utensil	utensil	NN
1979	1397	12	is	be	VBZ
1979	1397	13	suitable	suitable	JJ
1979	1397	14	?	?	.
1979	1398	1	1	1	LS
1979	1398	2	.	.	.
1979	1399	1	Place	place	VB
1979	1399	2	the	the	DT
1979	1399	3	utensil	utensil	JJ
1979	1399	4	and	and	CC
1979	1399	5	a	a	DT
1979	1399	6	cup	cup	NN
1979	1399	7	of	of	IN
1979	1399	8	water	water	NN
1979	1399	9	side	side	NN
1979	1399	10	by	by	IN
1979	1399	11	side	side	NN
1979	1399	12	in	in	IN
1979	1399	13	the	the	DT
1979	1399	14	microwave	microwave	NN
1979	1399	15	oven	oven	NN
1979	1399	16	.	.	.
1979	1400	1	2	2	LS
1979	1400	2	.	.	.
1979	1401	1	Turn	turn	VB
1979	1401	2	the	the	DT
1979	1401	3	oven	oven	NN
1979	1401	4	to	to	IN
1979	1401	5	the	the	DT
1979	1401	6	HIGH	HIGH	NNP
1979	1401	7	setting	setting	NN
1979	1401	8	for	for	IN
1979	1401	9	1	1	CD
1979	1401	10	minute	minute	NN
1979	1401	11	.	.	.
1979	1402	1	If	if	IN
1979	1402	2	the	the	DT
1979	1402	3	dish	dish	NN
1979	1402	4	is	be	VBZ
1979	1402	5	warm	warm	JJ
1979	1402	6	,	,	,
1979	1402	7	then	then	RB
1979	1402	8	it	-PRON-	PRP
1979	1402	9	is	be	VBZ
1979	1402	10	absorbing	absorb	VBG
1979	1402	11	microwave	microwave	NN
1979	1402	12	energy	energy	NN
1979	1402	13	.	.	.
1979	1403	1	Do	do	VBP
1979	1403	2	not	not	RB
1979	1403	3	use	use	VB
1979	1403	4	it	-PRON-	PRP
1979	1403	5	in	in	IN
1979	1403	6	the	the	DT
1979	1403	7	microwave	microwave	NN
1979	1403	8	oven	oven	NN
1979	1403	9	.	.	.
1979	1404	1	5	5	CD
1979	1404	2	roaster	roaster	NN
1979	1404	3	drumsticks	drumstick	VBZ
1979	1404	4	2	2	CD
1979	1404	5	tablespoons	tablespoon	NNS
1979	1404	6	butter	butter	NN
1979	1404	7	or	or	CC
1979	1404	8	margarine	margarine	NN
1979	1404	9	3/4	3/4	CD
1979	1404	10	cup	cup	NNP
1979	1404	11	finely	finely	RB
1979	1404	12	chopped	chop	VBD
1979	1404	13	onion	onion	NN
1979	1404	14	1/2	1/2	CD
1979	1404	15	cup	cup	NNP
1979	1404	16	orange	orange	NNP
1979	1404	17	marmalade	marmalade	NN
1979	1404	18	(	(	-LRB-
1979	1404	19	You	-PRON-	PRP
1979	1404	20	can	can	MD
1979	1404	21	also	also	RB
1979	1404	22	use	use	VB
1979	1404	23	current	current	JJ
1979	1404	24	jelly	jelly	NN
1979	1404	25	)	)	-RRB-
1979	1404	26	1/2	1/2	CD
1979	1404	27	teaspoon	teaspoon	NN
1979	1404	28	curry	curry	NN
1979	1404	29	powder	powder	NN
1979	1404	30	In	in	IN
1979	1404	31	9-inch	9-inch	CD
1979	1404	32	microwave	microwave	JJ
1979	1404	33	-	-	HYPH
1979	1404	34	safe	safe	JJ
1979	1404	35	utensil	utensil	JJ
1979	1404	36	,	,	,
1979	1404	37	combine	combine	VB
1979	1404	38	butter	butter	NN
1979	1404	39	and	and	CC
1979	1404	40	onion	onion	NN
1979	1404	41	.	.	.
1979	1405	1	Cover	cover	NN
1979	1405	2	;	;	:
1979	1405	3	microwave	microwave	NN
1979	1405	4	at	at	IN
1979	1405	5	HIGH	HIGH	NNP
1979	1405	6	(	(	-LRB-
1979	1405	7	100	100	CD
1979	1405	8	%	%	NN
1979	1405	9	power	power	NN
1979	1405	10	)	)	-RRB-
1979	1405	11	5	5	CD
1979	1405	12	minutes	minute	NNS
1979	1405	13	.	.	.
1979	1406	1	Blend	blend	NN
1979	1406	2	in	in	IN
1979	1406	3	marmalade	marmalade	NN
1979	1406	4	and	and	CC
1979	1406	5	curry	curry	NN
1979	1406	6	powder	powder	NN
1979	1406	7	;	;	:
1979	1406	8	turn	turn	VB
1979	1406	9	drumsticks	drumstick	NNS
1979	1406	10	in	in	IN
1979	1406	11	mixture	mixture	NN
1979	1406	12	.	.	.
1979	1407	1	Place	place	NN
1979	1407	2	drumsticks	drumstick	NNS
1979	1407	3	with	with	IN
1979	1407	4	meatier	meaty	JJR
1979	1407	5	portions	portion	NNS
1979	1407	6	toward	toward	IN
1979	1407	7	outer	outer	JJ
1979	1407	8	edge	edge	NN
1979	1407	9	of	of	IN
1979	1407	10	utensil	utensil	JJ
1979	1407	11	;	;	:
1979	1407	12	cover	cover	VB
1979	1407	13	with	with	IN
1979	1407	14	wax	wax	NN
1979	1407	15	paper	paper	NN
1979	1407	16	.	.	.
1979	1408	1	Microwave	microwave	VB
1979	1408	2	at	at	IN
1979	1408	3	MEDIUM	MEDIUM	NNP
1979	1408	4	-	-	HYPH
1979	1408	5	HIGH	HIGH	NNP
1979	1408	6	(	(	-LRB-
1979	1408	7	70	70	CD
1979	1408	8	%	%	NN
1979	1408	9	power	power	NN
1979	1408	10	)	)	-RRB-
1979	1408	11	12	12	CD
1979	1408	12	minutes	minute	NNS
1979	1408	13	per	per	IN
1979	1408	14	pound	pound	NN
1979	1408	15	.	.	.
1979	1409	1	Halfway	halfway	RB
1979	1409	2	through	through	IN
1979	1409	3	cooking	cooking	NN
1979	1409	4	time	time	NN
1979	1409	5	,	,	,
1979	1409	6	turn	turn	VBP
1979	1409	7	chicken	chicken	NN
1979	1409	8	over	over	RB
1979	1409	9	,	,	,
1979	1409	10	re	re	NN
1979	1409	11	-	-	NN
1979	1409	12	cover	cover	VB
1979	1409	13	with	with	IN
1979	1409	14	wax	wax	NN
1979	1409	15	paper	paper	NN
1979	1409	16	and	and	CC
1979	1409	17	microwave	microwave	NN
1979	1409	18	remaining	remaining	JJ
1979	1409	19	time	time	NN
1979	1409	20	.	.	.
1979	1410	1	Let	let	VB
1979	1410	2	stand	stand	VB
1979	1410	3	,	,	,
1979	1410	4	covered	cover	VBN
1979	1410	5	,	,	,
1979	1410	6	15	15	CD
1979	1410	7	minutes	minute	NNS
1979	1410	8	.	.	.
1979	1411	1	SAUCY	SAUCY	NNP
1979	1411	2	MICROWAVE	MICROWAVE	NNP
1979	1411	3	CHICKEN	CHICKEN	NNP
1979	1411	4	WINGSServes	wingsserve	VBZ
1979	1411	5	4	4	CD
1979	1411	6	To	to	TO
1979	1411	7	make	make	VB
1979	1411	8	an	an	DT
1979	1411	9	attractive	attractive	JJ
1979	1411	10	presentation	presentation	NN
1979	1411	11	,	,	,
1979	1411	12	try	try	VB
1979	1411	13	tucking	tuck	VBG
1979	1411	14	the	the	DT
1979	1411	15	tip	tip	NN
1979	1411	16	of	of	IN
1979	1411	17	each	each	DT
1979	1411	18	wing	wing	NN
1979	1411	19	under	under	IN
1979	1411	20	to	to	TO
1979	1411	21	form	form	VB
1979	1411	22	a	a	DT
1979	1411	23	triangle	triangle	NN
1979	1411	24	.	.	.
1979	1412	1	1/2	1/2	CD
1979	1412	2	cup	cup	NN
1979	1412	3	honey	honey	NN
1979	1412	4	1/4	1/4	CD
1979	1412	5	cup	cup	NN
1979	1412	6	soy	soy	NN
1979	1412	7	sauce	sauce	NN
1979	1412	8	2	2	CD
1979	1412	9	tablespoons	tablespoon	NNS
1979	1412	10	ketchup	ketchup	NN
1979	1412	11	1	1	CD
1979	1412	12	small	small	JJ
1979	1412	13	clove	clove	NNP
1979	1412	14	garlic	garlic	NNP
1979	1412	15	,	,	,
1979	1412	16	minced	mince	VBD
1979	1412	17	16	16	CD
1979	1412	18	chicken	chicken	NN
1979	1412	19	wings	wing	NNS
1979	1412	20	In	in	IN
1979	1412	21	12	12	CD
1979	1412	22	x	x	SYM
1979	1412	23	8-inch	8-inch	CD
1979	1412	24	microwave	microwave	JJ
1979	1412	25	-	-	HYPH
1979	1412	26	safe	safe	JJ
1979	1412	27	utensil	utensil	JJ
1979	1412	28	,	,	,
1979	1412	29	combine	combine	VBP
1979	1412	30	all	all	DT
1979	1412	31	ingredients	ingredient	NNS
1979	1412	32	except	except	IN
1979	1412	33	wings	wing	NNS
1979	1412	34	;	;	:
1979	1412	35	turn	turn	VB
1979	1412	36	wings	wing	NNS
1979	1412	37	in	in	IN
1979	1412	38	mixture	mixture	NN
1979	1412	39	.	.	.
1979	1413	1	Cover	cover	VB
1979	1413	2	with	with	IN
1979	1413	3	wax	wax	NN
1979	1413	4	paper	paper	NN
1979	1413	5	.	.	.
1979	1414	1	Microwave	microwave	VB
1979	1414	2	at	at	IN
1979	1414	3	MEDIUM	MEDIUM	NNP
1979	1414	4	-	-	HYPH
1979	1414	5	HIGH	HIGH	NNP
1979	1414	6	(	(	-LRB-
1979	1414	7	70	70	CD
1979	1414	8	%	%	NN
1979	1414	9	power	power	NN
1979	1414	10	)	)	-RRB-
1979	1414	11	8	8	CD
1979	1414	12	minutes	minute	NNS
1979	1414	13	per	per	IN
1979	1414	14	pound	pound	NN
1979	1414	15	,	,	,
1979	1414	16	turning	turn	VBG
1979	1414	17	wings	wing	NNS
1979	1414	18	over	over	IN
1979	1414	19	3	3	CD
1979	1414	20	to	to	IN
1979	1414	21	4	4	CD
1979	1414	22	times	time	NNS
1979	1414	23	during	during	IN
1979	1414	24	cooking	cooking	NN
1979	1414	25	.	.	.
1979	1415	1	Let	let	VB
1979	1415	2	stand	stand	VB
1979	1415	3	,	,	,
1979	1415	4	covered	cover	VBN
1979	1415	5	,	,	,
1979	1415	6	10	10	CD
1979	1415	7	minutes	minute	NNS
1979	1415	8	.	.	.
1979	1416	1	TEX	TEX	NNP
1979	1416	2	-	-	HYPH
1979	1416	3	MEX	MEX	NNP
1979	1416	4	DRUMSTICKSServes	drumsticksserve	NNS
1979	1416	5	4	4	CD
1979	1416	6	Removing	remove	VBG
1979	1416	7	skin	skin	NN
1979	1416	8	from	from	IN
1979	1416	9	chicken	chicken	NN
1979	1416	10	is	be	VBZ
1979	1416	11	an	an	DT
1979	1416	12	easy	easy	JJ
1979	1416	13	way	way	NN
1979	1416	14	to	to	TO
1979	1416	15	reduce	reduce	VB
1979	1416	16	calories	calorie	NNS
1979	1416	17	,	,	,
1979	1416	18	and	and	CC
1979	1416	19	because	because	IN
1979	1416	20	moisture	moisture	NN
1979	1416	21	does	do	VBZ
1979	1416	22	n't	not	RB
1979	1416	23	evaporate	evaporate	VB
1979	1416	24	readily	readily	RB
1979	1416	25	in	in	IN
1979	1416	26	microwave	microwave	NN
1979	1416	27	cooking	cooking	NN
1979	1416	28	,	,	,
1979	1416	29	the	the	DT
1979	1416	30	chicken	chicken	NN
1979	1416	31	will	will	MD
1979	1416	32	remain	remain	VB
1979	1416	33	juicy	juicy	JJ
1979	1416	34	and	and	CC
1979	1416	35	flavorful	flavorful	JJ
1979	1416	36	.	.	.
1979	1417	1	6	6	CD
1979	1417	2	chicken	chicken	NN
1979	1417	3	drumsticks	drumstick	VBZ
1979	1417	4	1/4	1/4	CD
1979	1417	5	cup	cup	NN
1979	1417	6	finely	finely	RB
1979	1417	7	chopped	chop	VBD
1979	1417	8	pecans	pecan	NNS
1979	1417	9	1/4	1/4	CD
1979	1417	10	cup	cup	NN
1979	1417	11	fine	fine	JJ
1979	1417	12	,	,	,
1979	1417	13	dry	dry	JJ
1979	1417	14	bread	bread	NN
1979	1417	15	crumbs	crumb	VBZ
1979	1417	16	1	1	CD
1979	1417	17	tablespoon	tablespoon	NN
1979	1417	18	minced	mince	VBD
1979	1417	19	fresh	fresh	JJ
1979	1417	20	parsley	parsley	NNP
1979	1417	21	1	1	CD
1979	1417	22	teaspoon	teaspoon	NN
1979	1417	23	chili	chili	NNP
1979	1417	24	powder	powder	NNP
1979	1417	25	1/4	1/4	CD
1979	1417	26	cup	cup	NNP
1979	1417	27	taco	taco	NN
1979	1417	28	-	-	HYPH
1979	1417	29	flavored	flavor	VBN
1979	1417	30	or	or	CC
1979	1417	31	other	other	JJ
1979	1417	32	pourable	pourable	JJ
1979	1417	33	salad	salad	NN
1979	1417	34	dressing	dressing	NN
1979	1417	35	Remove	remove	VB
1979	1417	36	skin	skin	NN
1979	1417	37	from	from	IN
1979	1417	38	drumsticks	drumstick	NNS
1979	1417	39	.	.	.
1979	1418	1	On	on	IN
1979	1418	2	wax	wax	NN
1979	1418	3	paper	paper	NN
1979	1418	4	,	,	,
1979	1418	5	combine	combine	VB
1979	1418	6	pecans	pecan	NNS
1979	1418	7	,	,	,
1979	1418	8	bread	bread	NN
1979	1418	9	crumbs	crumb	NNS
1979	1418	10	,	,	,
1979	1418	11	parsley	parsley	NN
1979	1418	12	and	and	CC
1979	1418	13	chili	chili	NN
1979	1418	14	powder	powder	NN
1979	1418	15	.	.	.
1979	1419	1	Brush	brush	NN
1979	1419	2	drumsticks	drumstick	VBZ
1979	1419	3	with	with	IN
1979	1419	4	taco	taco	NNP
1979	1419	5	dressing	dressing	NN
1979	1419	6	,	,	,
1979	1419	7	then	then	RB
1979	1419	8	roll	roll	VB
1979	1419	9	in	in	RP
1979	1419	10	crumb	crumb	JJ
1979	1419	11	mixture	mixture	NN
1979	1419	12	to	to	TO
1979	1419	13	coat	coat	VB
1979	1419	14	all	all	DT
1979	1419	15	sides	side	NNS
1979	1419	16	.	.	.
1979	1420	1	Reserve	reserve	NN
1979	1420	2	crumbs	crumb	NNS
1979	1420	3	and	and	CC
1979	1420	4	dressing	dressing	NN
1979	1420	5	.	.	.
1979	1421	1	On	on	IN
1979	1421	2	microwave	microwave	JJ
1979	1421	3	-	-	HYPH
1979	1421	4	safe	safe	JJ
1979	1421	5	roasting	roasting	NN
1979	1421	6	pan	pan	NN
1979	1421	7	,	,	,
1979	1421	8	arrange	arrange	NN
1979	1421	9	drumsticks	drumstick	NNS
1979	1421	10	in	in	IN
1979	1421	11	circular	circular	JJ
1979	1421	12	pattern	pattern	NN
1979	1421	13	,	,	,
1979	1421	14	with	with	IN
1979	1421	15	meatier	meaty	JJR
1979	1421	16	portions	portion	NNS
1979	1421	17	toward	toward	IN
1979	1421	18	outside	outside	RB
1979	1421	19	.	.	.
1979	1422	1	Cover	cover	VB
1979	1422	2	with	with	IN
1979	1422	3	wax	wax	NN
1979	1422	4	paper	paper	NN
1979	1422	5	;	;	:
1979	1422	6	microwave	microwave	NN
1979	1422	7	at	at	IN
1979	1422	8	MEDIUM	MEDIUM	NNP
1979	1422	9	-	-	HYPH
1979	1422	10	HIGH	HIGH	NNP
1979	1422	11	(	(	-LRB-
1979	1422	12	70	70	CD
1979	1422	13	%	%	NN
1979	1422	14	power	power	NN
1979	1422	15	)	)	-RRB-
1979	1422	16	10	10	CD
1979	1422	17	minutes	minute	NNS
1979	1422	18	per	per	IN
1979	1422	19	pound	pound	NN
1979	1422	20	.	.	.
1979	1423	1	Halfway	halfway	RB
1979	1423	2	through	through	IN
1979	1423	3	cooking	cooking	NN
1979	1423	4	time	time	NN
1979	1423	5	,	,	,
1979	1423	6	turn	turn	VB
1979	1423	7	drumsticks	drumstick	VBZ
1979	1423	8	over	over	RP
1979	1423	9	,	,	,
1979	1423	10	spoon	spoon	VB
1979	1423	11	on	on	RB
1979	1423	12	remaining	remain	VBG
1979	1423	13	dressing	dressing	NN
1979	1423	14	and	and	CC
1979	1423	15	sprinkle	sprinkle	VB
1979	1423	16	with	with	IN
1979	1423	17	reserved	reserved	JJ
1979	1423	18	crumb	crumb	JJ
1979	1423	19	mixture	mixture	NN
1979	1423	20	.	.	.
1979	1424	1	Cover	cover	VB
1979	1424	2	with	with	IN
1979	1424	3	a	a	DT
1979	1424	4	double	double	JJ
1979	1424	5	thickness	thickness	NN
1979	1424	6	of	of	IN
1979	1424	7	paper	paper	NN
1979	1424	8	towels	towel	NNS
1979	1424	9	.	.	.
1979	1425	1	Complete	complete	JJ
1979	1425	2	cooking	cooking	NN
1979	1425	3	,	,	,
1979	1425	4	removing	remove	VBG
1979	1425	5	paper	paper	NN
1979	1425	6	towels	towel	NNS
1979	1425	7	during	during	IN
1979	1425	8	last	last	JJ
1979	1425	9	2	2	CD
1979	1425	10	minutes	minute	NNS
1979	1425	11	.	.	.
1979	1426	1	Let	let	VB
1979	1426	2	stand	stand	VB
1979	1426	3	,	,	,
1979	1426	4	uncovered	uncover	VBN
1979	1426	5	,	,	,
1979	1426	6	5	5	CD
1979	1426	7	minutes	minute	NNS
1979	1426	8	before	before	IN
1979	1426	9	serving	serve	VBG
1979	1426	10	.	.	.
1979	1427	1	MICROWAVE	microwave	JJ
1979	1427	2	CHICKEN	CHICKEN	NNS
1979	1427	3	BREASTS	BREASTS	NNP
1979	1427	4	PAPRIKASHServes	paprikashserve	NNS
1979	1427	5	4	4	CD
1979	1427	6	One	one	CD
1979	1427	7	way	way	NN
1979	1427	8	of	of	IN
1979	1427	9	avoiding	avoid	VBG
1979	1427	10	having	have	VBG
1979	1427	11	your	-PRON-	PRP$
1979	1427	12	eyes	eye	NNS
1979	1427	13	tear	tear	JJ
1979	1427	14	when	when	WRB
1979	1427	15	the	the	DT
1979	1427	16	slicing	slice	VBG
1979	1427	17	the	the	DT
1979	1427	18	onion	onion	NN
1979	1427	19	in	in	IN
1979	1427	20	this	this	DT
1979	1427	21	recipe	recipe	NN
1979	1427	22	is	be	VBZ
1979	1427	23	to	to	TO
1979	1427	24	do	do	VB
1979	1427	25	the	the	DT
1979	1427	26	cutting	cutting	NN
1979	1427	27	under	under	IN
1979	1427	28	running	run	VBG
1979	1427	29	tap	tap	NN
1979	1427	30	water	water	NN
1979	1427	31	.	.	.
1979	1428	1	The	the	DT
1979	1428	2	vapors	vapor	NNS
1979	1428	3	that	that	WDT
1979	1428	4	hurt	hurt	VBD
1979	1428	5	your	-PRON-	PRP$
1979	1428	6	eyes	eye	NNS
1979	1428	7	wo	will	MD
1979	1428	8	n't	not	RB
1979	1428	9	have	have	VB
1979	1428	10	a	a	DT
1979	1428	11	chance	chance	NN
1979	1428	12	to	to	TO
1979	1428	13	get	get	VB
1979	1428	14	into	into	IN
1979	1428	15	the	the	DT
1979	1428	16	air	air	NN
1979	1428	17	,	,	,
1979	1428	18	but	but	CC
1979	1428	19	instead	instead	RB
1979	1428	20	will	will	MD
1979	1428	21	just	just	RB
1979	1428	22	wash	wash	VB
1979	1428	23	down	down	RP
1979	1428	24	the	the	DT
1979	1428	25	drain	drain	NN
1979	1428	26	.	.	.
1979	1429	1	2	2	CD
1979	1429	2	tablespoons	tablespoon	NNS
1979	1429	3	vegetable	vegetable	NN
1979	1429	4	oil	oil	NN
1979	1429	5	2	2	CD
1979	1429	6	green	green	JJ
1979	1429	7	peppers	pepper	NNS
1979	1429	8	,	,	,
1979	1429	9	thinly	thinly	RB
1979	1429	10	sliced	slice	VBD
1979	1429	11	1	1	CD
1979	1429	12	large	large	JJ
1979	1429	13	onion	onion	NN
1979	1429	14	,	,	,
1979	1429	15	thinly	thinly	RB
1979	1429	16	sliced	slice	VBD
1979	1429	17	1	1	CD
1979	1429	18	can	can	NN
1979	1429	19	(	(	-LRB-
1979	1429	20	8-ounces	8-ounces	CD
1979	1429	21	)	)	-RRB-
1979	1429	22	tomato	tomato	NN
1979	1429	23	sauce	sauce	NN
1979	1429	24	1	1	CD
1979	1429	25	tablespoon	tablespoon	NN
1979	1429	26	sweet	sweet	NNP
1979	1429	27	paprika	paprika	NNS
1979	1429	28	1/2	1/2	CD
1979	1429	29	teaspoon	teaspoon	NN
1979	1429	30	dried	dry	VBD
1979	1429	31	marjoram	marjoram	NNP
1979	1429	32	1/2	1/2	CD
1979	1429	33	teaspoon	teaspoon	NN
1979	1429	34	salt	salt	NN
1979	1429	35	or	or	CC
1979	1429	36	to	to	TO
1979	1429	37	taste	taste	VB
1979	1429	38	Ground	ground	NN
1979	1429	39	pepper	pepper	NN
1979	1429	40	to	to	TO
1979	1429	41	taste	taste	NN
1979	1429	42	4	4	CD
1979	1429	43	chicken	chicken	NN
1979	1429	44	breast	breast	NN
1979	1429	45	halves	half	NNS
1979	1429	46	1	1	CD
1979	1429	47	container	container	NN
1979	1429	48	(	(	-LRB-
1979	1429	49	8-ounces	8-ounces	CD
1979	1429	50	)	)	-RRB-
1979	1429	51	commercial	commercial	JJ
1979	1429	52	sour	sour	JJ
1979	1429	53	cream	cream	NN
1979	1429	54	1	1	CD
1979	1429	55	tablespoon	tablespoon	NN
1979	1429	56	flour	flour	NN
1979	1429	57	In	in	IN
1979	1429	58	a	a	DT
1979	1429	59	12	12	CD
1979	1429	60	x	x	SYM
1979	1429	61	8-inch	8-inch	CD
1979	1429	62	microwave	microwave	JJ
1979	1429	63	-	-	HYPH
1979	1429	64	safe	safe	JJ
1979	1429	65	utensil	utensil	JJ
1979	1429	66	,	,	,
1979	1429	67	combine	combine	VB
1979	1429	68	oil	oil	NN
1979	1429	69	,	,	,
1979	1429	70	peppers	pepper	NNS
1979	1429	71	and	and	CC
1979	1429	72	onion	onion	NN
1979	1429	73	.	.	.
1979	1430	1	Cover	cover	VB
1979	1430	2	with	with	IN
1979	1430	3	plastic	plastic	JJ
1979	1430	4	wrap	wrap	NN
1979	1430	5	;	;	:
1979	1430	6	microwave	microwave	NN
1979	1430	7	at	at	IN
1979	1430	8	HIGH	HIGH	NNP
1979	1430	9	(	(	-LRB-
1979	1430	10	100	100	CD
1979	1430	11	%	%	NN
1979	1430	12	power	power	NN
1979	1430	13	)	)	-RRB-
1979	1430	14	5	5	CD
1979	1430	15	minutes	minute	NNS
1979	1430	16	.	.	.
1979	1431	1	Stir	stir	VB
1979	1431	2	in	in	IN
1979	1431	3	tomato	tomato	NN
1979	1431	4	sauce	sauce	NN
1979	1431	5	,	,	,
1979	1431	6	paprika	paprika	NNP
1979	1431	7	,	,	,
1979	1431	8	marjoram	marjoram	NNP
1979	1431	9	,	,	,
1979	1431	10	salt	salt	NN
1979	1431	11	,	,	,
1979	1431	12	and	and	CC
1979	1431	13	pepper	pepper	NN
1979	1431	14	.	.	.
1979	1432	1	On	on	IN
1979	1432	2	top	top	NN
1979	1432	3	of	of	IN
1979	1432	4	tomato	tomato	NN
1979	1432	5	mixture	mixture	NN
1979	1432	6	,	,	,
1979	1432	7	place	place	NN
1979	1432	8	breasts	breast	NNS
1979	1432	9	bone	bone	NN
1979	1432	10	side	side	NN
1979	1432	11	up	up	RP
1979	1432	12	with	with	IN
1979	1432	13	meatier	meaty	JJR
1979	1432	14	portions	portion	NNS
1979	1432	15	toward	toward	IN
1979	1432	16	outside	outside	RB
1979	1432	17	.	.	.
1979	1433	1	Cover	cover	VB
1979	1433	2	with	with	IN
1979	1433	3	wax	wax	NN
1979	1433	4	paper	paper	NN
1979	1433	5	;	;	:
1979	1433	6	microwave	microwave	NN
1979	1433	7	at	at	IN
1979	1433	8	HIGH	HIGH	NNP
1979	1433	9	5	5	CD
1979	1433	10	minutes	minute	NNS
1979	1433	11	;	;	:
1979	1433	12	reduce	reduce	VB
1979	1433	13	power	power	NN
1979	1433	14	to	to	IN
1979	1433	15	MEDIUM	MEDIUM	NNP
1979	1433	16	-	-	HYPH
1979	1433	17	HIGH	HIGH	NNP
1979	1433	18	(	(	-LRB-
1979	1433	19	70	70	CD
1979	1433	20	%	%	NN
1979	1433	21	power	power	NN
1979	1433	22	)	)	-RRB-
1979	1433	23	and	and	CC
1979	1433	24	cook	cook	VB
1979	1433	25	10	10	CD
1979	1433	26	minutes	minute	NNS
1979	1433	27	per	per	IN
1979	1433	28	pound	pound	NN
1979	1433	29	.	.	.
1979	1434	1	Halfway	halfway	RB
1979	1434	2	through	through	IN
1979	1434	3	cooking	cooking	NN
1979	1434	4	time	time	NN
1979	1434	5	,	,	,
1979	1434	6	turn	turn	VB
1979	1434	7	breasts	breast	NNS
1979	1434	8	over	over	RP
1979	1434	9	and	and	CC
1979	1434	10	stir	stir	VB
1979	1434	11	mixture	mixture	NN
1979	1434	12	.	.	.
1979	1435	1	Re	Re	NNS
1979	1435	2	-	-	NN
1979	1435	3	cover	cover	VB
1979	1435	4	with	with	IN
1979	1435	5	wax	wax	NN
1979	1435	6	paper	paper	NN
1979	1435	7	and	and	CC
1979	1435	8	microwave	microwave	NN
1979	1435	9	remaining	remaining	JJ
1979	1435	10	time	time	NN
1979	1435	11	.	.	.
1979	1436	1	Let	let	VB
1979	1436	2	stand	stand	VB
1979	1436	3	5	5	CD
1979	1436	4	minutes	minute	NNS
1979	1436	5	.	.	.
1979	1437	1	Stir	stir	VB
1979	1437	2	sour	sour	JJ
1979	1437	3	cream	cream	NN
1979	1437	4	and	and	CC
1979	1437	5	flour	flour	NN
1979	1437	6	into	into	IN
1979	1437	7	tomato	tomato	NNP
1979	1437	8	mixture	mixture	NN
1979	1437	9	.	.	.
1979	1438	1	Cover	cover	NN
1979	1438	2	;	;	:
1979	1438	3	microwave	microwave	NN
1979	1438	4	at	at	IN
1979	1438	5	HIGH	HIGH	NNP
1979	1438	6	1	1	CD
1979	1438	7	minute	minute	NN
1979	1438	8	.	.	.
1979	1439	1	Stir	stir	VB
1979	1439	2	and	and	CC
1979	1439	3	let	let	VB
1979	1439	4	stand	stand	VB
1979	1439	5	2	2	CD
1979	1439	6	minutes	minute	NNS
1979	1439	7	.	.	.
1979	1440	1	Pour	pour	VB
1979	1440	2	over	over	IN
1979	1440	3	chicken	chicken	NN
1979	1440	4	breasts	breast	NNS
1979	1440	5	.	.	.
1979	1441	1	CORNISH	CORNISH	NNS
1979	1441	2	HENS	hen	NNS
1979	1441	3	WITH	with	IN
1979	1441	4	LEMON	LEMON	NNP
1979	1441	5	TARRAGON	TARRAGON	NNP
1979	1441	6	SAUCEServes	sauceserve	VBZ
1979	1441	7	4	4	CD
1979	1441	8	You	-PRON-	PRP
1979	1441	9	can	can	MD
1979	1441	10	get	get	VB
1979	1441	11	more	more	JJR
1979	1441	12	juice	juice	NN
1979	1441	13	from	from	IN
1979	1441	14	a	a	DT
1979	1441	15	lemon	lemon	NN
1979	1441	16	if	if	IN
1979	1441	17	you	-PRON-	PRP
1979	1441	18	roll	roll	VBP
1979	1441	19	it	-PRON-	PRP
1979	1441	20	around	around	RP
1979	1441	21	on	on	IN
1979	1441	22	a	a	DT
1979	1441	23	flat	flat	JJ
1979	1441	24	surface	surface	NN
1979	1441	25	first	first	RB
1979	1441	26	while	while	IN
1979	1441	27	pressing	press	VBG
1979	1441	28	your	-PRON-	PRP$
1979	1441	29	palm	palm	NN
1979	1441	30	against	against	IN
1979	1441	31	it	-PRON-	PRP
1979	1441	32	fairly	fairly	RB
1979	1441	33	hard	hard	RB
1979	1441	34	.	.	.
1979	1442	1	This	this	DT
1979	1442	2	ruptures	rupture	VBZ
1979	1442	3	the	the	DT
1979	1442	4	little	little	JJ
1979	1442	5	juice	juice	NN
1979	1442	6	sacks	sack	NNS
1979	1442	7	.	.	.
1979	1443	1	You	-PRON-	PRP
1979	1443	2	'll	will	MD
1979	1443	3	also	also	RB
1979	1443	4	get	get	VB
1979	1443	5	more	more	JJR
1979	1443	6	juice	juice	NN
1979	1443	7	if	if	IN
1979	1443	8	the	the	DT
1979	1443	9	lemon	lemon	NN
1979	1443	10	is	be	VBZ
1979	1443	11	at	at	IN
1979	1443	12	room	room	NN
1979	1443	13	temperature	temperature	NN
1979	1443	14	rather	rather	RB
1979	1443	15	than	than	IN
1979	1443	16	just	just	RB
1979	1443	17	out	out	IN
1979	1443	18	of	of	IN
1979	1443	19	the	the	DT
1979	1443	20	refrigerator	refrigerator	NN
1979	1443	21	.	.	.
1979	1444	1	2	2	CD
1979	1444	2	fresh	fresh	JJ
1979	1444	3	Cornish	cornish	JJ
1979	1444	4	game	game	NN
1979	1444	5	hens	hen	VBZ
1979	1444	6	1/4	1/4	CD
1979	1444	7	cup	cup	NN
1979	1444	8	flour	flour	NN
1979	1444	9	1	1	CD
1979	1444	10	1/2	1/2	CD
1979	1444	11	teaspoons	teaspoon	NNS
1979	1444	12	fresh	fresh	JJ
1979	1444	13	tarragon	tarragon	NN
1979	1444	14	,	,	,
1979	1444	15	divided	divide	VBD
1979	1444	16	,	,	,
1979	1444	17	or	or	CC
1979	1444	18	1/2	1/2	CD
1979	1444	19	teaspoon	teaspoon	NN
1979	1444	20	dried	dry	VBD
1979	1444	21	1	1	CD
1979	1444	22	cup	cup	NN
1979	1444	23	chicken	chicken	NN
1979	1444	24	broth	broth	NN
1979	1444	25	Juice	Juice	NNP
1979	1444	26	of	of	IN
1979	1444	27	one	one	CD
1979	1444	28	lemon	lemon	NN
1979	1444	29	(	(	-LRB-
1979	1444	30	about	about	RB
1979	1444	31	1/4	1/4	CD
1979	1444	32	cup	cup	NN
1979	1444	33	)	)	-RRB-
1979	1444	34	Salt	salt	NN
1979	1444	35	and	and	CC
1979	1444	36	ground	ground	NN
1979	1444	37	pepper	pepper	NN
1979	1444	38	to	to	TO
1979	1444	39	taste	taste	VB
1979	1444	40	1/2	1/2	CD
1979	1444	41	pound	pound	NN
1979	1444	42	fresh	fresh	JJ
1979	1444	43	asparagus	asparagus	NN
1979	1444	44	,	,	,
1979	1444	45	or	or	CC
1979	1444	46	substitute	substitute	NN
1979	1444	47	green	green	JJ
1979	1444	48	beans	bean	NNS
1979	1444	49	2	2	CD
1979	1444	50	teaspoons	teaspoon	NNS
1979	1444	51	water	water	NN
1979	1444	52	With	with	IN
1979	1444	53	sharp	sharp	JJ
1979	1444	54	knife	knife	NN
1979	1444	55	or	or	CC
1979	1444	56	poultry	poultry	NN
1979	1444	57	shears	shear	NNS
1979	1444	58	,	,	,
1979	1444	59	cut	cut	VB
1979	1444	60	hens	hen	NNS
1979	1444	61	in	in	IN
1979	1444	62	half	half	NN
1979	1444	63	,	,	,
1979	1444	64	lengthwise	lengthwise	RB
1979	1444	65	.	.	.
1979	1445	1	Remove	remove	VB
1979	1445	2	and	and	CC
1979	1445	3	discard	discard	VB
1979	1445	4	backbone	backbone	NN
1979	1445	5	and	and	CC
1979	1445	6	skin	skin	NN
1979	1445	7	.	.	.
1979	1446	1	Coat	coat	NN
1979	1446	2	hen	hen	NNS
1979	1446	3	pieces	piece	NNS
1979	1446	4	lightly	lightly	RB
1979	1446	5	with	with	IN
1979	1446	6	flour	flour	NN
1979	1446	7	and	and	CC
1979	1446	8	sprinkle	sprinkle	VB
1979	1446	9	with	with	IN
1979	1446	10	half	half	DT
1979	1446	11	of	of	IN
1979	1446	12	tarragon	tarragon	NNP
1979	1446	13	.	.	.
1979	1447	1	Place	place	NN
1979	1447	2	hens	hen	NNS
1979	1447	3	bone	bone	NN
1979	1447	4	side	side	NN
1979	1447	5	up	up	RP
1979	1447	6	,	,	,
1979	1447	7	with	with	IN
1979	1447	8	legs	leg	NNS
1979	1447	9	to	to	IN
1979	1447	10	inside	inside	RB
1979	1447	11	,	,	,
1979	1447	12	on	on	IN
1979	1447	13	a	a	DT
1979	1447	14	microwave	microwave	JJ
1979	1447	15	-	-	HYPH
1979	1447	16	safe	safe	JJ
1979	1447	17	roasting	roast	VBG
1979	1447	18	utensil	utensil	RB
1979	1447	19	.	.	.
1979	1448	1	In	in	IN
1979	1448	2	a	a	DT
1979	1448	3	4-cup	4-cup	NNP
1979	1448	4	glass	glass	NN
1979	1448	5	container	container	NN
1979	1448	6	,	,	,
1979	1448	7	combine	combine	VB
1979	1448	8	chicken	chicken	NNP
1979	1448	9	broth	broth	NN
1979	1448	10	,	,	,
1979	1448	11	lemon	lemon	NN
1979	1448	12	juice	juice	NN
1979	1448	13	,	,	,
1979	1448	14	remaining	remain	VBG
1979	1448	15	tarragon	tarragon	NNP
1979	1448	16	and	and	CC
1979	1448	17	pepper	pepper	NN
1979	1448	18	.	.	.
1979	1449	1	Microwave	microwave	VB
1979	1449	2	at	at	IN
1979	1449	3	HIGH	HIGH	NNP
1979	1449	4	(	(	-LRB-
1979	1449	5	100	100	CD
1979	1449	6	%	%	NN
1979	1449	7	power	power	NN
1979	1449	8	)	)	-RRB-
1979	1449	9	3	3	CD
1979	1449	10	to	to	TO
1979	1449	11	4	4	CD
1979	1449	12	minutes	minute	NNS
1979	1449	13	,	,	,
1979	1449	14	or	or	CC
1979	1449	15	until	until	IN
1979	1449	16	boiling	boil	VBG
1979	1449	17	.	.	.
1979	1450	1	Baste	Baste	NNP
1979	1450	2	hens	hen	NNS
1979	1450	3	with	with	IN
1979	1450	4	half	half	NN
1979	1450	5	of	of	IN
1979	1450	6	hot	hot	JJ
1979	1450	7	broth	broth	NN
1979	1450	8	.	.	.
1979	1451	1	Cover	cover	VB
1979	1451	2	with	with	IN
1979	1451	3	wax	wax	NN
1979	1451	4	paper	paper	NN
1979	1451	5	;	;	:
1979	1451	6	microwave	microwave	NN
1979	1451	7	at	at	IN
1979	1451	8	MEDIUM	MEDIUM	NNP
1979	1451	9	-	-	HYPH
1979	1451	10	HIGH	HIGH	NNP
1979	1451	11	(	(	-LRB-
1979	1451	12	70	70	CD
1979	1451	13	%	%	NN
1979	1451	14	power	power	NN
1979	1451	15	)	)	-RRB-
1979	1451	16	10	10	CD
1979	1451	17	minutes	minute	NNS
1979	1451	18	per	per	IN
1979	1451	19	pound	pound	NN
1979	1451	20	combined	combine	VBN
1979	1451	21	weight	weight	NN
1979	1451	22	of	of	IN
1979	1451	23	hens	hen	NNS
1979	1451	24	.	.	.
1979	1452	1	Halfway	halfway	RB
1979	1452	2	through	through	IN
1979	1452	3	cooking	cooking	NN
1979	1452	4	time	time	NN
1979	1452	5	,	,	,
1979	1452	6	turn	turn	VB
1979	1452	7	hens	hen	VBZ
1979	1452	8	bone	bone	NN
1979	1452	9	side	side	NN
1979	1452	10	down	down	RB
1979	1452	11	and	and	CC
1979	1452	12	baste	baste	VB
1979	1452	13	with	with	IN
1979	1452	14	remaining	remain	VBG
1979	1452	15	broth	broth	NN
1979	1452	16	mixture	mixture	NN
1979	1452	17	.	.	.
1979	1453	1	Re-	re-	RB
1979	1453	2	cover	cover	NN
1979	1453	3	and	and	CC
1979	1453	4	complete	complete	JJ
1979	1453	5	cooking	cooking	NN
1979	1453	6	.	.	.
1979	1454	1	Let	let	VB
1979	1454	2	stand	stand	VB
1979	1454	3	,	,	,
1979	1454	4	covered	cover	VBN
1979	1454	5	,	,	,
1979	1454	6	10	10	CD
1979	1454	7	minutes	minute	NNS
1979	1454	8	.	.	.
1979	1455	1	Slice	slice	NN
1979	1455	2	asparagus	asparagus	NN
1979	1455	3	diagonally	diagonally	RB
1979	1455	4	into	into	IN
1979	1455	5	1-inch	1-inch	CD
1979	1455	6	pieces	piece	NNS
1979	1455	7	and	and	CC
1979	1455	8	place	place	NN
1979	1455	9	in	in	IN
1979	1455	10	a	a	DT
1979	1455	11	2-quart	2-quart	CD
1979	1455	12	microwave	microwave	JJ
1979	1455	13	-	-	HYPH
1979	1455	14	safe	safe	JJ
1979	1455	15	utensil	utensil	JJ
1979	1455	16	with	with	IN
1979	1455	17	water	water	NN
1979	1455	18	.	.	.
1979	1456	1	Cover	cover	NN
1979	1456	2	;	;	:
1979	1456	3	microwave	microwave	NN
1979	1456	4	at	at	IN
1979	1456	5	HIGH	HIGH	NNP
1979	1456	6	3	3	CD
1979	1456	7	TO	to	IN
1979	1456	8	4	4	CD
1979	1456	9	minutes	minute	NNS
1979	1456	10	.	.	.
1979	1457	1	Let	let	VB
1979	1457	2	stand	stand	VB
1979	1457	3	2	2	CD
1979	1457	4	minutes	minute	NNS
1979	1457	5	;	;	:
1979	1457	6	drain	drain	VB
1979	1457	7	and	and	CC
1979	1457	8	set	set	VB
1979	1457	9	aside	aside	RB
1979	1457	10	.	.	.
1979	1458	1	When	when	WRB
1979	1458	2	ready	ready	JJ
1979	1458	3	to	to	TO
1979	1458	4	serve	serve	VB
1979	1458	5	,	,	,
1979	1458	6	add	add	VB
1979	1458	7	asparagus	asparagus	NN
1979	1458	8	to	to	IN
1979	1458	9	lemon	lemon	NN
1979	1458	10	sauce	sauce	NN
1979	1458	11	and	and	CC
1979	1458	12	pour	pour	VB
1979	1458	13	over	over	IN
1979	1458	14	hens	hen	NNS
1979	1458	15	.	.	.
1979	1459	1	MICROWAVE	microwave	JJ
1979	1459	2	HENS	HENS	NNP
1979	1459	3	JUBILEEServes	jubileeserve	VBZ
1979	1459	4	2	2	CD
1979	1459	5	This	this	DT
1979	1459	6	is	be	VBZ
1979	1459	7	a	a	DT
1979	1459	8	close	close	JJ
1979	1459	9	cousin	cousin	NN
1979	1459	10	of	of	IN
1979	1459	11	CHICKEN	CHICKEN	NNP
1979	1459	12	A	A	NNP
1979	1459	13	LA	LA	NNP
1979	1459	14	MONTMORENCY	MONTMORENCY	NNP
1979	1459	15	,	,	,
1979	1459	16	but	but	CC
1979	1459	17	it	-PRON-	PRP
1979	1459	18	's	be	VBZ
1979	1459	19	spicier	spicy	JJR
1979	1459	20	and	and	CC
1979	1459	21	less	less	RBR
1979	1459	22	sweet	sweet	JJ
1979	1459	23	.	.	.
1979	1460	1	2	2	CD
1979	1460	2	fresh	fresh	JJ
1979	1460	3	Cornish	cornish	JJ
1979	1460	4	game	game	NN
1979	1460	5	hens	hen	NNS
1979	1460	6	1	1	CD
1979	1460	7	can	can	VBN
1979	1460	8	(	(	-LRB-
1979	1460	9	16-ounces	16-ounces	CD
1979	1460	10	)	)	-RRB-
1979	1460	11	dark	dark	JJ
1979	1460	12	sweet	sweet	JJ
1979	1460	13	cherries	cherry	NNS
1979	1460	14	in	in	IN
1979	1460	15	syrup	syrup	NN
1979	1460	16	1/4	1/4	CD
1979	1460	17	cup	cup	NN
1979	1460	18	dry	dry	JJ
1979	1460	19	sherry	sherry	NN
1979	1460	20	2	2	CD
1979	1460	21	tablespoons	tablespoon	NNS
1979	1460	22	cornstarch	cornstarch	NN
1979	1460	23	1/2	1/2	CD
1979	1460	24	cup	cup	NN
1979	1460	25	chili	chili	NNP
1979	1460	26	sauce	sauce	NN
1979	1460	27	1	1	CD
1979	1460	28	clove	clove	NNP
1979	1460	29	garlic	garlic	NNP
1979	1460	30	,	,	,
1979	1460	31	minced	mince	VBD
1979	1460	32	Salt	Salt	NNP
1979	1460	33	and	and	CC
1979	1460	34	freshly	freshly	RB
1979	1460	35	ground	ground	VBP
1979	1460	36	pepper	pepper	NN
1979	1460	37	to	to	TO
1979	1460	38	taste	taste	NN
1979	1460	39	With	with	IN
1979	1460	40	poultry	poultry	NN
1979	1460	41	shears	shear	NNS
1979	1460	42	or	or	CC
1979	1460	43	sharp	sharp	JJ
1979	1460	44	knife	knife	NN
1979	1460	45	,	,	,
1979	1460	46	split	split	VBD
1979	1460	47	hens	hen	NNS
1979	1460	48	lengthwise	lengthwise	RB
1979	1460	49	,	,	,
1979	1460	50	removing	remove	VBG
1979	1460	51	backbone	backbone	NN
1979	1460	52	,	,	,
1979	1460	53	if	if	IN
1979	1460	54	desired	desire	VBN
1979	1460	55	.	.	.
1979	1461	1	In	in	IN
1979	1461	2	12	12	CD
1979	1461	3	x	x	SYM
1979	1461	4	8	8	CD
1979	1461	5	microwave	microwave	JJ
1979	1461	6	-	-	HYPH
1979	1461	7	safe	safe	JJ
1979	1461	8	utensil	utensil	JJ
1979	1461	9	,	,	,
1979	1461	10	arrange	arrange	NN
1979	1461	11	hens	hen	NNS
1979	1461	12	,	,	,
1979	1461	13	bone	bone	NN
1979	1461	14	side	side	NN
1979	1461	15	up	up	RP
1979	1461	16	with	with	IN
1979	1461	17	meatier	meaty	JJR
1979	1461	18	portions	portion	NNS
1979	1461	19	to	to	IN
1979	1461	20	outside	outside	RB
1979	1461	21	.	.	.
1979	1462	1	In	in	IN
1979	1462	2	2-quart	2-quart	CD
1979	1462	3	microwave	microwave	JJ
1979	1462	4	-	-	HYPH
1979	1462	5	safe	safe	JJ
1979	1462	6	utensil	utensil	JJ
1979	1462	7	,	,	,
1979	1462	8	drain	drain	VB
1979	1462	9	liquid	liquid	NN
1979	1462	10	from	from	IN
1979	1462	11	cherries	cherry	NNS
1979	1462	12	;	;	:
1979	1462	13	blend	blend	NN
1979	1462	14	in	in	IN
1979	1462	15	sherry	sherry	NNP
1979	1462	16	and	and	CC
1979	1462	17	cornstarch	cornstarch	NN
1979	1462	18	.	.	.
1979	1463	1	Add	add	NN
1979	1463	2	cherries	cherry	NNS
1979	1463	3	,	,	,
1979	1463	4	chili	chili	NN
1979	1463	5	sauce	sauce	NN
1979	1463	6	,	,	,
1979	1463	7	garlic	garlic	NN
1979	1463	8	,	,	,
1979	1463	9	salt	salt	NN
1979	1463	10	and	and	CC
1979	1463	11	pepper	pepper	NN
1979	1463	12	.	.	.
1979	1464	1	Microwave	microwave	VB
1979	1464	2	at	at	IN
1979	1464	3	HIGH	HIGH	NNP
1979	1464	4	(	(	-LRB-
1979	1464	5	100	100	CD
1979	1464	6	%	%	NN
1979	1464	7	power	power	NN
1979	1464	8	)	)	-RRB-
1979	1464	9	3	3	CD
1979	1464	10	to	to	TO
1979	1464	11	4	4	CD
1979	1464	12	minutes	minute	NNS
1979	1464	13	,	,	,
1979	1464	14	stirring	stir	VBG
1979	1464	15	once	once	RB
1979	1464	16	,	,	,
1979	1464	17	until	until	IN
1979	1464	18	mixture	mixture	NN
1979	1464	19	begins	begin	VBZ
1979	1464	20	to	to	TO
1979	1464	21	boil	boil	VB
1979	1464	22	and	and	CC
1979	1464	23	thicken	thicken	NNP
1979	1464	24	.	.	.
1979	1465	1	Pour	pour	VB
1979	1465	2	sauce	sauce	NN
1979	1465	3	over	over	IN
1979	1465	4	hens	hen	NNS
1979	1465	5	.	.	.
1979	1466	1	Cover	cover	VB
1979	1466	2	loosely	loosely	RB
1979	1466	3	with	with	IN
1979	1466	4	wax	wax	NN
1979	1466	5	paper	paper	NN
1979	1466	6	.	.	.
1979	1467	1	Microwave	microwave	VB
1979	1467	2	at	at	IN
1979	1467	3	MEDIUM	MEDIUM	NNP
1979	1467	4	-	-	HYPH
1979	1467	5	HIGH	HIGH	NNP
1979	1467	6	(	(	-LRB-
1979	1467	7	70	70	CD
1979	1467	8	%	%	NN
1979	1467	9	power	power	NN
1979	1467	10	)	)	-RRB-
1979	1467	11	8	8	CD
1979	1467	12	minutes	minute	NNS
1979	1467	13	per	per	IN
1979	1467	14	pound	pound	NN
1979	1467	15	,	,	,
1979	1467	16	turning	turn	VBG
1979	1467	17	the	the	DT
1979	1467	18	hens	hen	NNS
1979	1467	19	over	over	IN
1979	1467	20	halfway	halfway	RB
1979	1467	21	through	through	IN
1979	1467	22	cooking	cooking	NN
1979	1467	23	time	time	NN
1979	1467	24	.	.	.
1979	1468	1	Re	Re	NNS
1979	1468	2	-	-	NN
1979	1468	3	cover	cover	VB
1979	1468	4	with	with	IN
1979	1468	5	wax	wax	NN
1979	1468	6	paper	paper	NN
1979	1468	7	and	and	CC
1979	1468	8	microwave	microwave	NN
1979	1468	9	remaining	remaining	JJ
1979	1468	10	time	time	NN
1979	1468	11	.	.	.
1979	1469	1	Let	let	VB
1979	1469	2	stand	stand	VB
1979	1469	3	,	,	,
1979	1469	4	covered	cover	VBN
1979	1469	5	,	,	,
1979	1469	6	10	10	CD
1979	1469	7	minutes	minute	NNS
1979	1469	8	.	.	.
1979	1470	1	PINEAPPLE	PINEAPPLE	NNS
1979	1470	2	BAKED	BAKED	NNS
1979	1470	3	CORNISH	cornish	NN
1979	1470	4	HENSServes	hensserve	NNS
1979	1470	5	4	4	CD
1979	1470	6	Green	green	JJ
1979	1470	7	peppers	pepper	NNS
1979	1470	8	and	and	CC
1979	1470	9	most	most	JJS
1979	1470	10	other	other	JJ
1979	1470	11	fresh	fresh	JJ
1979	1470	12	vegetables	vegetable	NNS
1979	1470	13	are	be	VBP
1979	1470	14	ideal	ideal	JJ
1979	1470	15	for	for	IN
1979	1470	16	microwaving	microwave	VBG
1979	1470	17	.	.	.
1979	1471	1	They	-PRON-	PRP
1979	1471	2	retain	retain	VBP
1979	1471	3	their	-PRON-	PRP$
1979	1471	4	clear	clear	JJ
1979	1471	5	color	color	NN
1979	1471	6	and	and	CC
1979	1471	7	stay	stay	VB
1979	1471	8	crunchy	crunchy	JJ
1979	1471	9	and	and	CC
1979	1471	10	fresh	fresh	JJ
1979	1471	11	tasting	tasting	NN
1979	1471	12	.	.	.
1979	1472	1	For	for	IN
1979	1472	2	extra	extra	JJ
1979	1472	3	color	color	NN
1979	1472	4	,	,	,
1979	1472	5	substitute	substitute	VBP
1979	1472	6	1/2	1/2	CD
1979	1472	7	sweet	sweet	JJ
1979	1472	8	red	red	JJ
1979	1472	9	pepper	pepper	NN
1979	1472	10	and	and	CC
1979	1472	11	1/2	1/2	CD
1979	1472	12	green	green	JJ
1979	1472	13	pepper	pepper	NN
1979	1472	14	for	for	IN
1979	1472	15	the	the	DT
1979	1472	16	single	single	JJ
1979	1472	17	whole	whole	JJ
1979	1472	18	green	green	JJ
1979	1472	19	pepper	pepper	NN
1979	1472	20	.	.	.
1979	1473	1	2	2	CD
1979	1473	2	fresh	fresh	JJ
1979	1473	3	Cornish	cornish	JJ
1979	1473	4	game	game	NN
1979	1473	5	hens	hen	VBZ
1979	1473	6	1	1	CD
1979	1473	7	green	green	JJ
1979	1473	8	pepper	pepper	NN
1979	1473	9	,	,	,
1979	1473	10	cored	core	VBN
1979	1473	11	,	,	,
1979	1473	12	finely	finely	RB
1979	1473	13	chopped	chop	VBD
1979	1473	14	1	1	CD
1979	1473	15	medium	medium	NN
1979	1473	16	onion	onion	NN
1979	1473	17	,	,	,
1979	1473	18	finely	finely	RB
1979	1473	19	chopped	chop	VBD
1979	1473	20	2	2	CD
1979	1473	21	teaspoons	teaspoon	NNS
1979	1473	22	vegetable	vegetable	NN
1979	1473	23	oil	oil	NN
1979	1473	24	1	1	CD
1979	1473	25	can	can	NN
1979	1473	26	(	(	-LRB-
1979	1473	27	8-ounces	8-ounces	CD
1979	1473	28	)	)	-RRB-
1979	1473	29	crushed	crush	VBD
1979	1473	30	pineapple	pineapple	NN
1979	1473	31	in	in	IN
1979	1473	32	natural	natural	JJ
1979	1473	33	juices	juice	NNS
1979	1473	34	2	2	CD
1979	1473	35	tablespoons	tablespoon	NNS
1979	1473	36	soy	soy	NN
1979	1473	37	sauce	sauce	NN
1979	1473	38	2	2	CD
1979	1473	39	teaspoons	teaspoon	NNS
1979	1473	40	dry	dry	JJ
1979	1473	41	mustard	mustard	NN
1979	1473	42	1/2	1/2	CD
1979	1473	43	teaspoon	teaspoon	NN
1979	1473	44	ground	ground	NN
1979	1473	45	ginger	ginger	NN
1979	1473	46	With	with	IN
1979	1473	47	poultry	poultry	NN
1979	1473	48	shears	shear	NNS
1979	1473	49	or	or	CC
1979	1473	50	sharp	sharp	JJ
1979	1473	51	knife	knife	NN
1979	1473	52	,	,	,
1979	1473	53	split	split	VBD
1979	1473	54	hens	hen	NNS
1979	1473	55	lengthwise	lengthwise	RB
1979	1473	56	and	and	CC
1979	1473	57	remove	remove	VB
1979	1473	58	and	and	CC
1979	1473	59	discard	discard	VB
1979	1473	60	skin	skin	NN
1979	1473	61	.	.	.
1979	1474	1	Place	place	NN
1979	1474	2	hens	hen	NNS
1979	1474	3	bone	bone	NN
1979	1474	4	side	side	NN
1979	1474	5	up	up	RP
1979	1474	6	on	on	IN
1979	1474	7	a	a	DT
1979	1474	8	microwave	microwave	JJ
1979	1474	9	-	-	HYPH
1979	1474	10	safe	safe	JJ
1979	1474	11	12	12	CD
1979	1474	12	x	x	SYM
1979	1474	13	8-inch	8-inch	CD
1979	1474	14	utensil	utensil	NN
1979	1474	15	,	,	,
1979	1474	16	arranging	arrange	VBG
1979	1474	17	with	with	IN
1979	1474	18	legs	leg	NNS
1979	1474	19	to	to	IN
1979	1474	20	inside	inside	RB
1979	1474	21	.	.	.
1979	1475	1	In	in	IN
1979	1475	2	a	a	DT
1979	1475	3	2-quart	2-quart	CD
1979	1475	4	microwave	microwave	JJ
1979	1475	5	-	-	HYPH
1979	1475	6	safe	safe	JJ
1979	1475	7	utensil	utensil	JJ
1979	1475	8	,	,	,
1979	1475	9	place	place	VBP
1979	1475	10	green	green	JJ
1979	1475	11	pepper	pepper	NN
1979	1475	12	,	,	,
1979	1475	13	onion	onion	NN
1979	1475	14	and	and	CC
1979	1475	15	oil	oil	NN
1979	1475	16	.	.	.
1979	1476	1	Microwave	microwave	VB
1979	1476	2	at	at	IN
1979	1476	3	HIGH	HIGH	NNP
1979	1476	4	(	(	-LRB-
1979	1476	5	100	100	CD
1979	1476	6	%	%	NN
1979	1476	7	power	power	NN
1979	1476	8	)	)	-RRB-
1979	1476	9	2	2	CD
1979	1476	10	to	to	TO
1979	1476	11	3	3	CD
1979	1476	12	minutes	minute	NNS
1979	1476	13	or	or	CC
1979	1476	14	until	until	IN
1979	1476	15	pepper	pepper	NN
1979	1476	16	is	be	VBZ
1979	1476	17	tender	tender	JJ
1979	1476	18	.	.	.
1979	1477	1	Add	add	VB
1979	1477	2	pineapple	pineapple	NN
1979	1477	3	,	,	,
1979	1477	4	soy	soy	NN
1979	1477	5	sauce	sauce	NN
1979	1477	6	,	,	,
1979	1477	7	mustard	mustard	NN
1979	1477	8	and	and	CC
1979	1477	9	ginger	ginger	NN
1979	1477	10	;	;	:
1979	1477	11	microwave	microwave	VBP
1979	1477	12	at	at	IN
1979	1477	13	HIGH	HIGH	NNP
1979	1477	14	1	1	CD
1979	1477	15	to	to	IN
1979	1477	16	2	2	CD
1979	1477	17	minutes	minute	NNS
1979	1477	18	.	.	.
1979	1478	1	Baste	Baste	NNP
1979	1478	2	hen	hen	``
1979	1478	3	halves	halve	VBZ
1979	1478	4	with	with	IN
1979	1478	5	half	half	NN
1979	1478	6	of	of	IN
1979	1478	7	pineapple	pineapple	NN
1979	1478	8	mixture	mixture	NN
1979	1478	9	.	.	.
1979	1479	1	Cover	cover	VB
1979	1479	2	with	with	IN
1979	1479	3	wax	wax	NN
1979	1479	4	paper	paper	NN
1979	1479	5	.	.	.
1979	1480	1	Microwave	microwave	VB
1979	1480	2	at	at	IN
1979	1480	3	MEDIUM	MEDIUM	NNP
1979	1480	4	-	-	HYPH
1979	1480	5	HIGH	HIGH	NNP
1979	1480	6	(	(	-LRB-
1979	1480	7	70	70	CD
1979	1480	8	%	%	NN
1979	1480	9	power	power	NN
1979	1480	10	)	)	-RRB-
1979	1480	11	10	10	CD
1979	1480	12	minutes	minute	NNS
1979	1480	13	per	per	IN
1979	1480	14	pound	pound	NN
1979	1480	15	combined	combine	VBN
1979	1480	16	weight	weight	NN
1979	1480	17	of	of	IN
1979	1480	18	hens	hen	NNS
1979	1480	19	.	.	.
1979	1481	1	Halfway	halfway	RB
1979	1481	2	through	through	IN
1979	1481	3	cooking	cooking	NN
1979	1481	4	time	time	NN
1979	1481	5	,	,	,
1979	1481	6	turn	turn	VB
1979	1481	7	hens	hen	VBZ
1979	1481	8	bone	bone	NN
1979	1481	9	side	side	NN
1979	1481	10	down	down	RB
1979	1481	11	and	and	CC
1979	1481	12	baste	baste	VB
1979	1481	13	with	with	IN
1979	1481	14	remaining	remain	VBG
1979	1481	15	pineapple	pineapple	NN
1979	1481	16	mixture	mixture	NN
1979	1481	17	.	.	.
1979	1482	1	Re	Re	NNS
1979	1482	2	-	-	NN
1979	1482	3	cover	cover	NN
1979	1482	4	and	and	CC
1979	1482	5	complete	complete	JJ
1979	1482	6	cooking	cooking	NN
1979	1482	7	.	.	.
1979	1483	1	Let	let	VB
1979	1483	2	stand	stand	VB
1979	1483	3	,	,	,
1979	1483	4	covered	cover	VBN
1979	1483	5	,	,	,
1979	1483	6	10	10	CD
1979	1483	7	minutes	minute	NNS
1979	1483	8	.	.	.
1979	1484	1	Serve	serve	VB
1979	1484	2	with	with	IN
1979	1484	3	pineapple	pineapple	NN
1979	1484	4	sauce	sauce	NN
1979	1484	5	.	.	.
1979	1485	1	ROSEMARY	ROSEMARY	NNP
1979	1485	2	HENS	hen	NNS
1979	1485	3	WITH	with	IN
1979	1485	4	LIGHT	light	NN
1979	1485	5	WINE	wine	NN
1979	1485	6	GRAVYServes	gravyserve	NNS
1979	1485	7	4	4	CD
1979	1485	8	Game	Game	NNP
1979	1485	9	hens	hen	NNS
1979	1485	10	are	be	VBP
1979	1485	11	sold	sell	VBN
1979	1485	12	both	both	CC
1979	1485	13	fresh	fresh	JJ
1979	1485	14	and	and	CC
1979	1485	15	frozen	frozen	JJ
1979	1485	16	.	.	.
1979	1486	1	If	if	IN
1979	1486	2	you	-PRON-	PRP
1979	1486	3	've	have	VB
1979	1486	4	selected	select	VBN
1979	1486	5	a	a	DT
1979	1486	6	frozen	frozen	JJ
1979	1486	7	one	one	NN
1979	1486	8	,	,	,
1979	1486	9	follow	follow	VB
1979	1486	10	your	-PRON-	PRP$
1979	1486	11	microwave	microwave	NN
1979	1486	12	manufacturer	manufacturer	NN
1979	1486	13	's	's	POS
1979	1486	14	directions	direction	NNS
1979	1486	15	for	for	IN
1979	1486	16	defrosting	defrosting	NN
1979	1486	17	and	and	CC
1979	1486	18	turn	turn	VB
1979	1486	19	and	and	CC
1979	1486	20	rearrange	rearrange	VB
1979	1486	21	the	the	DT
1979	1486	22	birds	bird	NNS
1979	1486	23	frequently	frequently	RB
1979	1486	24	for	for	IN
1979	1486	25	even	even	RB
1979	1486	26	defrosting	defrosting	NN
1979	1486	27	.	.	.
1979	1487	1	I	-PRON-	PRP
1979	1487	2	've	have	VB
1979	1487	3	tried	try	VBN
1979	1487	4	game	game	NN
1979	1487	5	hens	hen	NNS
1979	1487	6	both	both	CC
1979	1487	7	fresh	fresh	JJ
1979	1487	8	and	and	CC
1979	1487	9	frozen	frozen	JJ
1979	1487	10	,	,	,
1979	1487	11	and	and	CC
1979	1487	12	I	-PRON-	PRP
1979	1487	13	found	find	VBD
1979	1487	14	that	that	IN
1979	1487	15	there	there	EX
1979	1487	16	's	be	VBZ
1979	1487	17	enough	enough	JJ
1979	1487	18	of	of	IN
1979	1487	19	a	a	DT
1979	1487	20	difference	difference	NN
1979	1487	21	in	in	IN
1979	1487	22	flavor	flavor	NN
1979	1487	23	and	and	CC
1979	1487	24	tenderness	tenderness	NN
1979	1487	25	to	to	TO
1979	1487	26	make	make	VB
1979	1487	27	me	-PRON-	PRP
1979	1487	28	strongly	strongly	RB
1979	1487	29	prefer	prefer	VB
1979	1487	30	fresh	fresh	JJ
1979	1487	31	.	.	.
1979	1488	1	2	2	CD
1979	1488	2	Cornish	cornish	JJ
1979	1488	3	game	game	NN
1979	1488	4	hens	hen	VBZ
1979	1488	5	6	6	CD
1979	1488	6	sprigs	sprig	NNS
1979	1488	7	fresh	fresh	JJ
1979	1488	8	parsley	parsley	NN
1979	1488	9	1	1	CD
1979	1488	10	small	small	JJ
1979	1488	11	onion	onion	NN
1979	1488	12	,	,	,
1979	1488	13	halved	halve	VBD
1979	1488	14	1	1	CD
1979	1488	15	clove	clove	NNP
1979	1488	16	garlic	garlic	NNP
1979	1488	17	,	,	,
1979	1488	18	halved	halve	VBD
1979	1488	19	3	3	CD
1979	1488	20	small	small	JJ
1979	1488	21	carrots	carrot	NNS
1979	1488	22	,	,	,
1979	1488	23	peeled	peel	VBN
1979	1488	24	,	,	,
1979	1488	25	cut	cut	VBN
1979	1488	26	in	in	IN
1979	1488	27	1/2-inch	1/2-inch	CD
1979	1488	28	slices	slice	NNS
1979	1488	29	(	(	-LRB-
1979	1488	30	1	1	CD
1979	1488	31	cup	cup	NN
1979	1488	32	)	)	-RRB-
1979	1488	33	2	2	CD
1979	1488	34	medium	medium	NN
1979	1488	35	tomatoes	tomato	NNS
1979	1488	36	,	,	,
1979	1488	37	peeled	peel	VBN
1979	1488	38	and	and	CC
1979	1488	39	cut	cut	VBN
1979	1488	40	in	in	IN
1979	1488	41	wedges	wedge	NNS
1979	1488	42	,	,	,
1979	1488	43	or	or	CC
1979	1488	44	6	6	CD
1979	1488	45	cherry	cherry	NN
1979	1488	46	tomatoes	tomato	NNS
1979	1488	47	,	,	,
1979	1488	48	halved	halve	VBD
1979	1488	49	1	1	CD
1979	1488	50	medium	medium	JJ
1979	1488	51	zucchini	zucchini	NNS
1979	1488	52	,	,	,
1979	1488	53	cut	cut	VBN
1979	1488	54	in	in	IN
1979	1488	55	3/4-inch	3/4-inch	CD
1979	1488	56	slices	slice	NNS
1979	1488	57	(	(	-LRB-
1979	1488	58	1	1	CD
1979	1488	59	cup	cup	NN
1979	1488	60	)	)	-RRB-
1979	1488	61	1/4	1/4	CD
1979	1488	62	pound	pound	NN
1979	1488	63	mushrooms	mushroom	NNS
1979	1488	64	,	,	,
1979	1488	65	quartered	quarter	VBN
1979	1488	66	(	(	-LRB-
1979	1488	67	about	about	RB
1979	1488	68	1	1	CD
1979	1488	69	cup	cup	NN
1979	1488	70	)	)	-RRB-
1979	1488	71	1/2	1/2	CD
1979	1488	72	cup	cup	NN
1979	1488	73	chicken	chicken	NNP
1979	1488	74	broth	broth	NNP
1979	1488	75	1/4	1/4	CD
1979	1488	76	cup	cup	NN
1979	1488	77	dry	dry	JJ
1979	1488	78	white	white	JJ
1979	1488	79	wine	wine	NN
1979	1488	80	1	1	CD
1979	1488	81	and	and	CC
1979	1488	82	1/2	1/2	CD
1979	1488	83	teaspoon	teaspoon	NN
1979	1488	84	minced	mince	VBN
1979	1488	85	,	,	,
1979	1488	86	fresh	fresh	JJ
1979	1488	87	rosemary	rosemary	NN
1979	1488	88	or	or	CC
1979	1488	89	1/2	1/2	CD
1979	1488	90	teaspoon	teaspoon	NN
1979	1488	91	dried	dry	VBN
1979	1488	92	Salt	Salt	NNP
1979	1488	93	and	and	CC
1979	1488	94	freshly	freshly	RB
1979	1488	95	ground	ground	VBP
1979	1488	96	pepper	pepper	NN
1979	1488	97	to	to	IN
1979	1488	98	taste	taste	NN
1979	1488	99	2	2	CD
1979	1488	100	tablespoons	tablespoon	NNS
1979	1488	101	cold	cold	JJ
1979	1488	102	water	water	NN
1979	1488	103	2	2	CD
1979	1488	104	teaspoons	teaspoon	NNS
1979	1488	105	cornstarch	cornstarch	VBP
1979	1488	106	Into	into	IN
1979	1488	107	each	each	DT
1979	1488	108	hen	hen	NN
1979	1488	109	cavity	cavity	NN
1979	1488	110	,	,	,
1979	1488	111	place	place	VB
1979	1488	112	3	3	CD
1979	1488	113	sprigs	sprig	NNS
1979	1488	114	parsley	parsley	NN
1979	1488	115	,	,	,
1979	1488	116	1/2	1/2	CD
1979	1488	117	onion	onion	NN
1979	1488	118	and	and	CC
1979	1488	119	1/2	1/2	CD
1979	1488	120	garlic	garlic	JJ
1979	1488	121	clove	clove	NN
1979	1488	122	.	.	.
1979	1489	1	Place	place	NN
1979	1489	2	carrots	carrot	NNS
1979	1489	3	,	,	,
1979	1489	4	tomatoes	tomato	NNS
1979	1489	5	,	,	,
1979	1489	6	zucchini	zucchini	NNS
1979	1489	7	and	and	CC
1979	1489	8	mushrooms	mushroom	NNS
1979	1489	9	in	in	IN
1979	1489	10	a	a	DT
1979	1489	11	microwave	microwave	JJ
1979	1489	12	-	-	HYPH
1979	1489	13	safe	safe	JJ
1979	1489	14	baking	baking	NN
1979	1489	15	dish	dish	NN
1979	1489	16	.	.	.
1979	1490	1	Combine	combine	VB
1979	1490	2	chicken	chicken	NN
1979	1490	3	broth	broth	NN
1979	1490	4	,	,	,
1979	1490	5	wine	wine	NN
1979	1490	6	and	and	CC
1979	1490	7	1/4	1/4	CD
1979	1490	8	teaspoon	teaspoon	NN
1979	1490	9	rosemary	rosemary	NN
1979	1490	10	;	;	:
1979	1490	11	pour	pour	VB
1979	1490	12	over	over	IN
1979	1490	13	vegetables	vegetable	NNS
1979	1490	14	.	.	.
1979	1491	1	Cover	cover	VB
1979	1491	2	with	with	IN
1979	1491	3	plastic	plastic	JJ
1979	1491	4	wrap	wrap	NN
1979	1491	5	and	and	CC
1979	1491	6	microwave	microwave	NN
1979	1491	7	at	at	IN
1979	1491	8	HIGH	HIGH	NNP
1979	1491	9	(	(	-LRB-
1979	1491	10	100	100	CD
1979	1491	11	%	%	NN
1979	1491	12	power	power	NN
1979	1491	13	)	)	-RRB-
1979	1491	14	5	5	CD
1979	1491	15	minutes	minute	NNS
1979	1491	16	.	.	.
1979	1492	1	Arrange	arrange	JJ
1979	1492	2	hens	hen	NNS
1979	1492	3	,	,	,
1979	1492	4	breast	breast	NN
1979	1492	5	side	side	NN
1979	1492	6	down	down	RB
1979	1492	7	,	,	,
1979	1492	8	on	on	IN
1979	1492	9	top	top	NN
1979	1492	10	.	.	.
1979	1493	1	Sprinkle	sprinkle	VB
1979	1493	2	with	with	IN
1979	1493	3	remaining	remain	VBG
1979	1493	4	rosemary	rosemary	JJ
1979	1493	5	and	and	CC
1979	1493	6	pepper	pepper	NN
1979	1493	7	.	.	.
1979	1494	1	Cover	cover	VB
1979	1494	2	with	with	IN
1979	1494	3	wax	wax	NN
1979	1494	4	paper	paper	NN
1979	1494	5	.	.	.
1979	1495	1	Microwave	microwave	VB
1979	1495	2	at	at	IN
1979	1495	3	MEDIUM	MEDIUM	NNP
1979	1495	4	-	-	HYPH
1979	1495	5	HIGH	HIGH	NNP
1979	1495	6	(	(	-LRB-
1979	1495	7	70	70	CD
1979	1495	8	%	%	NN
1979	1495	9	power	power	NN
1979	1495	10	)	)	-RRB-
1979	1495	11	11	11	CD
1979	1495	12	minutes	minute	NNS
1979	1495	13	per	per	IN
1979	1495	14	pound	pound	NN
1979	1495	15	combined	combine	VBN
1979	1495	16	weight	weight	NN
1979	1495	17	of	of	IN
1979	1495	18	hens	hen	NNS
1979	1495	19	.	.	.
1979	1496	1	Halfway	halfway	RB
1979	1496	2	through	through	IN
1979	1496	3	cooking	cooking	NN
1979	1496	4	time	time	NN
1979	1496	5	,	,	,
1979	1496	6	stir	stir	VB
1979	1496	7	vegetables	vegetable	NNS
1979	1496	8	;	;	:
1979	1496	9	turn	turn	VB
1979	1496	10	hens	hen	VBZ
1979	1496	11	breast	breast	NN
1979	1496	12	side	side	NN
1979	1496	13	up	up	RB
1979	1496	14	and	and	CC
1979	1496	15	rotate	rotate	VB
1979	1496	16	dish	dish	NN
1979	1496	17	.	.	.
1979	1497	1	Re	Re	NNS
1979	1497	2	-	-	NN
1979	1497	3	cover	cover	VB
1979	1497	4	with	with	IN
1979	1497	5	wax	wax	NN
1979	1497	6	paper	paper	NN
1979	1497	7	.	.	.
1979	1498	1	Remove	remove	VB
1979	1498	2	hens	hen	NNS
1979	1498	3	to	to	IN
1979	1498	4	serving	serve	VBG
1979	1498	5	platter	platter	NN
1979	1498	6	,	,	,
1979	1498	7	reserving	reserve	VBG
1979	1498	8	juices	juice	NNS
1979	1498	9	for	for	IN
1979	1498	10	gravy	gravy	NN
1979	1498	11	.	.	.
1979	1499	1	Using	use	VBG
1979	1499	2	slotted	slot	VBN
1979	1499	3	spoon	spoon	NN
1979	1499	4	,	,	,
1979	1499	5	arrange	arrange	VB
1979	1499	6	vegetables	vegetable	NNS
1979	1499	7	around	around	IN
1979	1499	8	hens	hen	NNS
1979	1499	9	and	and	CC
1979	1499	10	cover	cover	VB
1979	1499	11	with	with	IN
1979	1499	12	foil	foil	NN
1979	1499	13	;	;	:
1979	1499	14	allow	allow	VB
1979	1499	15	to	to	TO
1979	1499	16	stand	stand	VB
1979	1499	17	10	10	CD
1979	1499	18	minutes	minute	NNS
1979	1499	19	.	.	.
1979	1500	1	Cut	Cut	NNP
1979	1500	2	hens	hen	NNS
1979	1500	3	in	in	IN
1979	1500	4	half	half	NN
1979	1500	5	to	to	TO
1979	1500	6	serve	serve	VB
1979	1500	7	.	.	.
1979	1501	1	To	to	TO
1979	1501	2	prepare	prepare	VB
1979	1501	3	gravy	gravy	NNP
1979	1501	4	,	,	,
1979	1501	5	in	in	IN
1979	1501	6	a	a	DT
1979	1501	7	4	4	CD
1979	1501	8	cup	cup	NN
1979	1501	9	glass	glass	NN
1979	1501	10	container	container	NN
1979	1501	11	,	,	,
1979	1501	12	combine	combine	VB
1979	1501	13	water	water	NN
1979	1501	14	and	and	CC
1979	1501	15	cornstarch	cornstarch	NN
1979	1501	16	.	.	.
1979	1502	1	Slowly	slowly	RB
1979	1502	2	add	add	VB
1979	1502	3	reserved	reserved	JJ
1979	1502	4	cooking	cooking	NN
1979	1502	5	juices	juice	NNS
1979	1502	6	(	(	-LRB-
1979	1502	7	about	about	RB
1979	1502	8	3/4	3/4	CD
1979	1502	9	cup	cup	NN
1979	1502	10	)	)	-RRB-
1979	1502	11	from	from	IN
1979	1502	12	hens	hen	NNS
1979	1502	13	;	;	:
1979	1502	14	stir	stir	VB
1979	1502	15	to	to	TO
1979	1502	16	blend	blend	VB
1979	1502	17	.	.	.
1979	1503	1	Microwave	microwave	VB
1979	1503	2	at	at	IN
1979	1503	3	HIGH	HIGH	NNP
1979	1503	4	2	2	CD
1979	1503	5	minutes	minute	NNS
1979	1503	6	or	or	CC
1979	1503	7	until	until	IN
1979	1503	8	thickened	thicken	VBN
1979	1503	9	,	,	,
1979	1503	10	stirring	stir	VBG
1979	1503	11	twice	twice	RB
1979	1503	12	.	.	.
1979	1504	1	Serve	serve	VB
1979	1504	2	with	with	IN
1979	1504	3	Cornish	cornish	JJ
1979	1504	4	hens	hen	NNS
1979	1504	5	.	.	.
1979	1505	1	HONEY	HONEY	NNP
1979	1505	2	MUSTARD	MUSTARD	NNP
1979	1505	3	ROASTERServes	roasterserve	NNS
1979	1505	4	8	8	CD
1979	1505	5	Covering	covering	NN
1979	1505	6	is	be	VBZ
1979	1505	7	a	a	DT
1979	1505	8	key	key	JJ
1979	1505	9	technique	technique	NN
1979	1505	10	in	in	IN
1979	1505	11	successful	successful	JJ
1979	1505	12	microwave	microwave	NN
1979	1505	13	cooking	cooking	NN
1979	1505	14	.	.	.
1979	1506	1	In	in	IN
1979	1506	2	a	a	DT
1979	1506	3	conventional	conventional	JJ
1979	1506	4	oven	oven	NN
1979	1506	5	a	a	DT
1979	1506	6	sweet	sweet	JJ
1979	1506	7	honey	honey	NN
1979	1506	8	-	-	HYPH
1979	1506	9	mustard	mustard	NN
1979	1506	10	basting	basting	NN
1979	1506	11	sauce	sauce	NN
1979	1506	12	could	could	MD
1979	1506	13	overbrown	overbrown	VB
1979	1506	14	.	.	.
1979	1507	1	Instead	instead	RB
1979	1507	2	,	,	,
1979	1507	3	in	in	IN
1979	1507	4	the	the	DT
1979	1507	5	microwave	microwave	NN
1979	1507	6	it	-PRON-	PRP
1979	1507	7	dries	dry	VBZ
1979	1507	8	as	as	IN
1979	1507	9	the	the	DT
1979	1507	10	roaster	roaster	NN
1979	1507	11	skin	skin	NN
1979	1507	12	cooks	cook	NNS
1979	1507	13	and	and	CC
1979	1507	14	it	-PRON-	PRP
1979	1507	15	forms	form	VBZ
1979	1507	16	an	an	DT
1979	1507	17	attractive	attractive	JJ
1979	1507	18	golden	golden	JJ
1979	1507	19	glaze	glaze	NN
1979	1507	20	on	on	IN
1979	1507	21	the	the	DT
1979	1507	22	bird	bird	NN
1979	1507	23	.	.	.
1979	1508	1	1	1	LS
1979	1508	2	whole	whole	JJ
1979	1508	3	roaster	roaster	NN
1979	1508	4	(	(	-LRB-
1979	1508	5	about	about	RB
1979	1508	6	6	6	CD
1979	1508	7	pounds	pound	NNS
1979	1508	8	)	)	-RRB-
1979	1508	9	4	4	CD
1979	1508	10	tablespoons	tablespoon	NNS
1979	1508	11	butter	butter	NN
1979	1508	12	or	or	CC
1979	1508	13	margarine	margarine	NN
1979	1508	14	1/2	1/2	CD
1979	1508	15	cup	cup	NN
1979	1508	16	honey	honey	NN
1979	1508	17	1/4	1/4	CD
1979	1508	18	cup	cup	NN
1979	1508	19	Dijon	Dijon	NNP
1979	1508	20	mustard	mustard	NN
1979	1508	21	1/4	1/4	CD
1979	1508	22	teaspoon	teaspoon	NN
1979	1508	23	curry	curry	NN
1979	1508	24	powder	powder	NN
1979	1508	25	1	1	CD
1979	1508	26	teaspoon	teaspoon	NN
1979	1508	27	salt	salt	NN
1979	1508	28	or	or	CC
1979	1508	29	to	to	TO
1979	1508	30	taste	taste	VB
1979	1508	31	1/8	1/8	CD
1979	1508	32	teaspoon	teaspoon	NN
1979	1508	33	ground	ground	NN
1979	1508	34	pepper	pepper	NN
1979	1508	35	Remove	Remove	NNP
1979	1508	36	giblets	giblet	NNS
1979	1508	37	from	from	IN
1979	1508	38	roaster	roaster	NNP
1979	1508	39	.	.	.
1979	1509	1	With	with	IN
1979	1509	2	rounded	rounded	JJ
1979	1509	3	wooden	wooden	JJ
1979	1509	4	picks	pick	NNS
1979	1509	5	,	,	,
1979	1509	6	fasten	fasten	RB
1979	1509	7	skin	skin	NN
1979	1509	8	across	across	IN
1979	1509	9	cavity	cavity	NN
1979	1509	10	and	and	CC
1979	1509	11	neck	neck	NN
1979	1509	12	openings	opening	NNS
1979	1509	13	.	.	.
1979	1510	1	Place	place	NN
1979	1510	2	roaster	roaster	NN
1979	1510	3	,	,	,
1979	1510	4	breast	breast	NN
1979	1510	5	side	side	NN
1979	1510	6	down	down	RB
1979	1510	7	,	,	,
1979	1510	8	on	on	IN
1979	1510	9	microwave	microwave	JJ
1979	1510	10	-	-	HYPH
1979	1510	11	safe	safe	JJ
1979	1510	12	roasting	roasting	NN
1979	1510	13	pan	pan	NN
1979	1510	14	.	.	.
1979	1511	1	Melt	Melt	NNP
1979	1511	2	butter	butter	NN
1979	1511	3	in	in	IN
1979	1511	4	a	a	DT
1979	1511	5	1-cup	1-cup	CD
1979	1511	6	glass	glass	NN
1979	1511	7	measuring	measure	VBG
1979	1511	8	cup	cup	NN
1979	1511	9	by	by	IN
1979	1511	10	microwaving	microwave	VBG
1979	1511	11	at	at	IN
1979	1511	12	HIGH	HIGH	NNP
1979	1511	13	(	(	-LRB-
1979	1511	14	100	100	CD
1979	1511	15	%	%	NN
1979	1511	16	power	power	NN
1979	1511	17	)	)	-RRB-
1979	1511	18	1	1	CD
1979	1511	19	minute	minute	NN
1979	1511	20	.	.	.
1979	1512	1	Stir	stir	VB
1979	1512	2	in	in	IN
1979	1512	3	honey	honey	NN
1979	1512	4	and	and	CC
1979	1512	5	remaining	remain	VBG
1979	1512	6	ingredients	ingredient	NNS
1979	1512	7	;	;	:
1979	1512	8	brush	brush	NN
1979	1512	9	roaster	roaster	NN
1979	1512	10	with	with	IN
1979	1512	11	mixture	mixture	NN
1979	1512	12	and	and	CC
1979	1512	13	cover	cover	VB
1979	1512	14	with	with	IN
1979	1512	15	wax	wax	NN
1979	1512	16	paper	paper	NN
1979	1512	17	.	.	.
1979	1513	1	Microwave	microwave	VB
1979	1513	2	at	at	IN
1979	1513	3	HIGH	HIGH	NNP
1979	1513	4	5	5	CD
1979	1513	5	minutes	minute	NNS
1979	1513	6	.	.	.
1979	1514	1	Reduce	reduce	VB
1979	1514	2	power	power	NN
1979	1514	3	to	to	IN
1979	1514	4	MEDIUM	MEDIUM	NNP
1979	1514	5	-	-	HYPH
1979	1514	6	HIGH	HIGH	NNP
1979	1514	7	(	(	-LRB-
1979	1514	8	70	70	CD
1979	1514	9	%	%	NN
1979	1514	10	power	power	NN
1979	1514	11	)	)	-RRB-
1979	1514	12	and	and	CC
1979	1514	13	cook	cook	VB
1979	1514	14	12	12	CD
1979	1514	15	minutes	minute	NNS
1979	1514	16	per	per	IN
1979	1514	17	pound	pound	NN
1979	1514	18	,	,	,
1979	1514	19	brushing	brush	VBG
1979	1514	20	frequently	frequently	RB
1979	1514	21	with	with	IN
1979	1514	22	honey	honey	NN
1979	1514	23	mixture	mixture	NN
1979	1514	24	.	.	.
1979	1515	1	Halfway	halfway	RB
1979	1515	2	through	through	IN
1979	1515	3	cooking	cooking	NN
1979	1515	4	time	time	NN
1979	1515	5	,	,	,
1979	1515	6	turn	turn	VB
1979	1515	7	roaster	roaster	NN
1979	1515	8	breast	breast	NN
1979	1515	9	side	side	NN
1979	1515	10	up	up	RB
1979	1515	11	;	;	,
1979	1515	12	complete	complete	JJ
1979	1515	13	cooking	cooking	NN
1979	1515	14	.	.	.
1979	1516	1	Let	let	VB
1979	1516	2	stand	stand	VB
1979	1516	3	,	,	,
1979	1516	4	covered	cover	VBN
1979	1516	5	,	,	,
1979	1516	6	20	20	CD
1979	1516	7	minutes	minute	NNS
1979	1516	8	.	.	.
1979	1517	1	Test	test	VB
1979	1517	2	for	for	IN
1979	1517	3	doneness	doneness	NN
1979	1517	4	after	after	IN
1979	1517	5	standing	standing	NN
1979	1517	6	;	;	:
1979	1517	7	juices	juice	NNS
1979	1517	8	should	should	MD
1979	1517	9	run	run	VB
1979	1517	10	clear	clear	JJ
1979	1517	11	with	with	IN
1979	1517	12	no	no	DT
1979	1517	13	hint	hint	NN
1979	1517	14	of	of	IN
1979	1517	15	pink	pink	NN
1979	1517	16	when	when	WRB
1979	1517	17	thigh	thigh	NNP
1979	1517	18	is	be	VBZ
1979	1517	19	pierced	pierce	VBN
1979	1517	20	.	.	.
1979	1518	1	Pour	pour	NN
1979	1518	2	drippings	dripping	NNS
1979	1518	3	from	from	IN
1979	1518	4	utensil	utensil	JJ
1979	1518	5	into	into	IN
1979	1518	6	remaining	remain	VBG
1979	1518	7	sauce	sauce	NN
1979	1518	8	mixture	mixture	NN
1979	1518	9	in	in	IN
1979	1518	10	measuring	measure	VBG
1979	1518	11	cup	cup	NN
1979	1518	12	;	;	:
1979	1518	13	microwave	microwave	NN
1979	1518	14	at	at	IN
1979	1518	15	HIGH	HIGH	NNP
1979	1518	16	2	2	CD
1979	1518	17	minutes	minute	NNS
1979	1518	18	or	or	CC
1979	1518	19	until	until	IN
1979	1518	20	heated	heat	VBN
1979	1518	21	through	through	RB
1979	1518	22	.	.	.
1979	1519	1	Serve	serve	VB
1979	1519	2	sauce	sauce	NN
1979	1519	3	with	with	IN
1979	1519	4	roaster	roaster	NN
1979	1519	5	.	.	.
1979	1520	1	MEXICAN	MEXICAN	NNP
1979	1520	2	MICROWAVE	MICROWAVE	NNP
1979	1520	3	CHICKEN	CHICKEN	NNS
1979	1520	4	CASSEROLE	CASSEROLE	VBD
1979	1520	5	Leftover	Leftover	NNP
1979	1520	6	Mexican	Mexican	NNP
1979	1520	7	Chicken	Chicken	NNP
1979	1520	8	Casserole	Casserole	NNP
1979	1520	9	makes	make	VBZ
1979	1520	10	a	a	DT
1979	1520	11	fast	fast	JJ
1979	1520	12	and	and	CC
1979	1520	13	delicious	delicious	JJ
1979	1520	14	taco	taco	NNP
1979	1520	15	filling	filling	NN
1979	1520	16	.	.	.
1979	1521	1	Shred	shre	VBN
1979	1521	2	chicken	chicken	NN
1979	1521	3	,	,	,
1979	1521	4	reheat	reheat	VBP
1979	1521	5	in	in	IN
1979	1521	6	sauce	sauce	NN
1979	1521	7	and	and	CC
1979	1521	8	serve	serve	VB
1979	1521	9	with	with	IN
1979	1521	10	shredded	shredded	JJ
1979	1521	11	lettuce	lettuce	NN
1979	1521	12	and	and	CC
1979	1521	13	cheese	cheese	NN
1979	1521	14	and	and	CC
1979	1521	15	a	a	DT
1979	1521	16	dollop	dollop	NN
1979	1521	17	of	of	IN
1979	1521	18	sour	sour	JJ
1979	1521	19	cream	cream	NN
1979	1521	20	.	.	.
1979	1522	1	2	2	CD
1979	1522	2	tablespoons	tablespoon	NNS
1979	1522	3	butter	butter	NN
1979	1522	4	or	or	CC
1979	1522	5	margarine	margarine	NN
1979	1522	6	1	1	CD
1979	1522	7	large	large	JJ
1979	1522	8	onion	onion	NN
1979	1522	9	,	,	,
1979	1522	10	chopped	chop	VBN
1979	1522	11	(	(	-LRB-
1979	1522	12	1	1	CD
1979	1522	13	cup	cup	NN
1979	1522	14	)	)	-RRB-
1979	1522	15	1	1	CD
1979	1522	16	large	large	JJ
1979	1522	17	green	green	JJ
1979	1522	18	pepper	pepper	NN
1979	1522	19	,	,	,
1979	1522	20	chopped	chop	VBN
1979	1522	21	(	(	-LRB-
1979	1522	22	1	1	CD
1979	1522	23	cup	cup	NN
1979	1522	24	)	)	-RRB-
1979	1522	25	1	1	CD
1979	1522	26	clove	clove	NNP
1979	1522	27	garlic	garlic	NNP
1979	1522	28	,	,	,
1979	1522	29	minced	mince	VBD
1979	1522	30	1	1	CD
1979	1522	31	can	can	NN
1979	1522	32	(	(	-LRB-
1979	1522	33	14.5	14.5	CD
1979	1522	34	ounces	ounce	NNS
1979	1522	35	)	)	-RRB-
1979	1522	36	tomato	tomato	NN
1979	1522	37	sauce	sauce	NN
1979	1522	38	2	2	CD
1979	1522	39	tablespoons	tablespoon	NNS
1979	1522	40	flour	flour	NN
1979	1522	41	1	1	CD
1979	1522	42	teaspoon	teaspoon	NN
1979	1522	43	salt	salt	NN
1979	1522	44	or	or	CC
1979	1522	45	to	to	TO
1979	1522	46	taste	taste	VB
1979	1522	47	1/2	1/2	CD
1979	1522	48	teaspoon	teaspoon	NN
1979	1522	49	ground	ground	NN
1979	1522	50	cumin	cumin	NNP
1979	1522	51	1/2	1/2	CD
1979	1522	52	teaspoon	teaspoon	NN
1979	1522	53	dried	dry	VBD
1979	1522	54	oregano	oregano	NNP
1979	1522	55	1/4	1/4	CD
1979	1522	56	teaspoon	teaspoon	NN
1979	1522	57	ground	ground	NN
1979	1522	58	pepper	pepper	NN
1979	1522	59	1	1	CD
1979	1522	60	chicken	chicken	NN
1979	1522	61	cut	cut	NN
1979	1522	62	in	in	IN
1979	1522	63	serving	serve	VBG
1979	1522	64	pieces	piece	NNS
1979	1522	65	1	1	CD
1979	1522	66	can	can	NN
1979	1522	67	(	(	-LRB-
1979	1522	68	17-ounces	17-ounces	CD
1979	1522	69	)	)	-RRB-
1979	1522	70	corn	corn	NN
1979	1522	71	,	,	,
1979	1522	72	drained	drain	VBN
1979	1522	73	In	in	IN
1979	1522	74	3	3	CD
1979	1522	75	to	to	IN
1979	1522	76	5-quart	5-quart	CD
1979	1522	77	microwave	microwave	JJ
1979	1522	78	-	-	HYPH
1979	1522	79	safe	safe	JJ
1979	1522	80	utensil	utensil	JJ
1979	1522	81	,	,	,
1979	1522	82	combine	combine	VB
1979	1522	83	butter	butter	NN
1979	1522	84	,	,	,
1979	1522	85	onion	onion	NN
1979	1522	86	,	,	,
1979	1522	87	pepper	pepper	NN
1979	1522	88	and	and	CC
1979	1522	89	garlic	garlic	NN
1979	1522	90	.	.	.
1979	1523	1	Cover	cover	VB
1979	1523	2	with	with	IN
1979	1523	3	plastic	plastic	JJ
1979	1523	4	wrap	wrap	NN
1979	1523	5	;	;	:
1979	1523	6	microwave	microwave	NN
1979	1523	7	at	at	IN
1979	1523	8	HIGH	HIGH	NNP
1979	1523	9	(	(	-LRB-
1979	1523	10	100	100	CD
1979	1523	11	%	%	NN
1979	1523	12	power	power	NN
1979	1523	13	)	)	-RRB-
1979	1523	14	3	3	CD
1979	1523	15	to	to	TO
1979	1523	16	5	5	CD
1979	1523	17	minutes	minute	NNS
1979	1523	18	or	or	CC
1979	1523	19	until	until	IN
1979	1523	20	onion	onion	NN
1979	1523	21	and	and	CC
1979	1523	22	pepper	pepper	NN
1979	1523	23	are	be	VBP
1979	1523	24	tender	tender	JJ
1979	1523	25	.	.	.
1979	1524	1	Stir	stir	VB
1979	1524	2	in	in	IN
1979	1524	3	tomato	tomato	NN
1979	1524	4	sauce	sauce	NN
1979	1524	5	,	,	,
1979	1524	6	flour	flour	NN
1979	1524	7	,	,	,
1979	1524	8	salt	salt	NN
1979	1524	9	,	,	,
1979	1524	10	cumin	cumin	NN
1979	1524	11	,	,	,
1979	1524	12	oregano	oregano	NN
1979	1524	13	and	and	CC
1979	1524	14	pepper	pepper	NN
1979	1524	15	.	.	.
1979	1525	1	Place	place	NN
1979	1525	2	chicken	chicken	NN
1979	1525	3	pieces	piece	NNS
1979	1525	4	,	,	,
1979	1525	5	bone	bone	NN
1979	1525	6	side	side	NN
1979	1525	7	up	up	RP
1979	1525	8	with	with	IN
1979	1525	9	meatier	meaty	JJR
1979	1525	10	portions	portion	NNS
1979	1525	11	toward	toward	IN
1979	1525	12	outside	outside	RB
1979	1525	13	of	of	IN
1979	1525	14	utensil	utensil	JJ
1979	1525	15	,	,	,
1979	1525	16	on	on	IN
1979	1525	17	top	top	NN
1979	1525	18	of	of	IN
1979	1525	19	mixture	mixture	NN
1979	1525	20	.	.	.
1979	1526	1	Cover	cover	VB
1979	1526	2	with	with	IN
1979	1526	3	wax	wax	NN
1979	1526	4	paper	paper	NN
1979	1526	5	;	;	:
1979	1526	6	microwave	microwave	NN
1979	1526	7	at	at	IN
1979	1526	8	HIGH	HIGH	NNP
1979	1526	9	5	5	CD
1979	1526	10	minutes	minute	NNS
1979	1526	11	.	.	.
1979	1527	1	Reduce	reduce	VB
1979	1527	2	power	power	NN
1979	1527	3	to	to	IN
1979	1527	4	MEDIUM	MEDIUM	NNP
1979	1527	5	-	-	HYPH
1979	1527	6	HIGH	HIGH	NNP
1979	1527	7	(	(	-LRB-
1979	1527	8	70	70	CD
1979	1527	9	%	%	NN
1979	1527	10	power	power	NN
1979	1527	11	)	)	-RRB-
1979	1527	12	and	and	CC
1979	1527	13	cook	cook	VB
1979	1527	14	10	10	CD
1979	1527	15	minutes	minute	NNS
1979	1527	16	per	per	IN
1979	1527	17	pound	pound	NN
1979	1527	18	.	.	.
1979	1528	1	Halfway	halfway	RB
1979	1528	2	through	through	IN
1979	1528	3	cooking	cooking	NN
1979	1528	4	time	time	NN
1979	1528	5	,	,	,
1979	1528	6	turn	turn	VBP
1979	1528	7	chicken	chicken	NN
1979	1528	8	pieces	piece	NNS
1979	1528	9	over	over	RP
1979	1528	10	;	;	:
1979	1528	11	re-	re-	RB
1979	1528	12	cover	cover	VB
1979	1528	13	with	with	IN
1979	1528	14	wax	wax	NN
1979	1528	15	paper	paper	NN
1979	1528	16	and	and	CC
1979	1528	17	microwave	microwave	NN
1979	1528	18	remaining	remaining	JJ
1979	1528	19	time	time	NN
1979	1528	20	.	.	.
1979	1529	1	Let	let	VB
1979	1529	2	stand	stand	VB
1979	1529	3	,	,	,
1979	1529	4	covered	cover	VBN
1979	1529	5	,	,	,
1979	1529	6	10	10	CD
1979	1529	7	minutes	minute	NNS
1979	1529	8	.	.	.
1979	1530	1	Remove	remove	VB
1979	1530	2	chicken	chicken	NN
1979	1530	3	pieces	piece	NNS
1979	1530	4	to	to	IN
1979	1530	5	serving	serve	VBG
1979	1530	6	dish	dish	NN
1979	1530	7	;	;	:
1979	1530	8	cover	cover	NN
1979	1530	9	.	.	.
1979	1531	1	Add	add	VB
1979	1531	2	corn	corn	NN
1979	1531	3	to	to	TO
1979	1531	4	sauce	sauce	VB
1979	1531	5	in	in	IN
1979	1531	6	utensil	utensil	JJ
1979	1531	7	;	;	:
1979	1531	8	cover	cover	VB
1979	1531	9	with	with	IN
1979	1531	10	plastic	plastic	JJ
1979	1531	11	wrap	wrap	NN
1979	1531	12	.	.	.
1979	1532	1	Microwave	microwave	VB
1979	1532	2	at	at	IN
1979	1532	3	HIGH	HIGH	NNP
1979	1532	4	2	2	CD
1979	1532	5	minutes	minute	NNS
1979	1532	6	.	.	.
1979	1533	1	To	to	TO
1979	1533	2	serve	serve	VB
1979	1533	3	,	,	,
1979	1533	4	pour	pour	VB
1979	1533	5	sauce	sauce	NN
1979	1533	6	over	over	IN
1979	1533	7	chicken	chicken	NN
1979	1533	8	.	.	.
1979	1534	1	PLUM	PLUM	NNP
1979	1534	2	-	-	HYPH
1979	1534	3	SPICED	spiced	NN
1979	1534	4	CHICKENServes	chickenserve	NNS
1979	1534	5	4	4	CD
1979	1534	6	The	the	DT
1979	1534	7	plum	plum	NN
1979	1534	8	sauce	sauce	NN
1979	1534	9	is	be	VBZ
1979	1534	10	a	a	DT
1979	1534	11	low	low	JJ
1979	1534	12	-	-	HYPH
1979	1534	13	fat	fat	NN
1979	1534	14	way	way	NN
1979	1534	15	to	to	TO
1979	1534	16	make	make	VB
1979	1534	17	the	the	DT
1979	1534	18	chicken	chicken	NN
1979	1534	19	develop	develop	VB
1979	1534	20	an	an	DT
1979	1534	21	attractive	attractive	JJ
1979	1534	22	color	color	NN
1979	1534	23	as	as	IN
1979	1534	24	it	-PRON-	PRP
1979	1534	25	cooks	cook	VBZ
1979	1534	26	in	in	IN
1979	1534	27	the	the	DT
1979	1534	28	microwave	microwave	NN
1979	1534	29	.	.	.
1979	1535	1	1	1	CD
1979	1535	2	chicken	chicken	NN
1979	1535	3	,	,	,
1979	1535	4	cut	cut	VBN
1979	1535	5	in	in	IN
1979	1535	6	half	half	NN
1979	1535	7	lengthwise	lengthwise	NN
1979	1535	8	1	1	CD
1979	1535	9	cup	cup	NN
1979	1535	10	plum	plum	NN
1979	1535	11	jelly	jelly	RB
1979	1535	12	or	or	CC
1979	1535	13	preserves	preserve	NNS
1979	1535	14	1/2	1/2	CD
1979	1535	15	cup	cup	NN
1979	1535	16	chicken	chicken	NN
1979	1535	17	broth	broth	NNP
1979	1535	18	1/4	1/4	CD
1979	1535	19	cup	cup	NN
1979	1535	20	chopped	chop	VBD
1979	1535	21	onion	onion	NN
1979	1535	22	3	3	CD
1979	1535	23	tablespoons	tablespoon	NNS
1979	1535	24	red	red	JJ
1979	1535	25	wine	wine	NN
1979	1535	26	vinegar	vinegar	NN
1979	1535	27	1	1	CD
1979	1535	28	1/2	1/2	CD
1979	1535	29	teaspoons	teaspoon	NNS
1979	1535	30	soy	soy	NN
1979	1535	31	sauce	sauce	NN
1979	1535	32	1/2	1/2	CD
1979	1535	33	teaspoon	teaspoon	NN
1979	1535	34	ground	ground	NN
1979	1535	35	ginger	ginger	NN
1979	1535	36	1/2	1/2	CD
1979	1535	37	teaspoon	teaspoon	NN
1979	1535	38	Chinese	chinese	JJ
1979	1535	39	five	five	CD
1979	1535	40	-	-	HYPH
1979	1535	41	spice	spice	NN
1979	1535	42	powder	powder	NN
1979	1535	43	(	(	-LRB-
1979	1535	44	optional	optional	JJ
1979	1535	45	)	)	-RRB-
1979	1535	46	Place	place	NN
1979	1535	47	chicken	chicken	NN
1979	1535	48	halves	half	NNS
1979	1535	49	,	,	,
1979	1535	50	skin	skin	NN
1979	1535	51	side	side	NN
1979	1535	52	down	down	RB
1979	1535	53	,	,	,
1979	1535	54	on	on	IN
1979	1535	55	microwave	microwave	JJ
1979	1535	56	-	-	HYPH
1979	1535	57	safe	safe	JJ
1979	1535	58	roasting	roast	VBG
1979	1535	59	utensil	utensil	JJ
1979	1535	60	,	,	,
1979	1535	61	set	set	VBN
1979	1535	62	aside	aside	RB
1979	1535	63	.	.	.
1979	1536	1	In	in	IN
1979	1536	2	a	a	DT
1979	1536	3	4-cup	4-cup	NNP
1979	1536	4	glass	glass	NN
1979	1536	5	container	container	NN
1979	1536	6	,	,	,
1979	1536	7	combine	combine	VB
1979	1536	8	jelly	jelly	NNP
1979	1536	9	and	and	CC
1979	1536	10	remaining	remain	VBG
1979	1536	11	ingredients	ingredient	NNS
1979	1536	12	.	.	.
1979	1537	1	Microwave	microwave	VB
1979	1537	2	at	at	IN
1979	1537	3	HIGH	HIGH	NNP
1979	1537	4	(	(	-LRB-
1979	1537	5	100	100	CD
1979	1537	6	%	%	NN
1979	1537	7	power	power	NN
1979	1537	8	)	)	-RRB-
1979	1537	9	4	4	CD
1979	1537	10	minutes	minute	NNS
1979	1537	11	,	,	,
1979	1537	12	stirring	stir	VBG
1979	1537	13	3	3	CD
1979	1537	14	times	time	NNS
1979	1537	15	.	.	.
1979	1538	1	Brush	brush	NN
1979	1538	2	chicken	chicken	NN
1979	1538	3	halves	half	NNS
1979	1538	4	with	with	IN
1979	1538	5	sauce	sauce	NN
1979	1538	6	;	;	:
1979	1538	7	cover	cover	VB
1979	1538	8	with	with	IN
1979	1538	9	wax	wax	NN
1979	1538	10	paper	paper	NN
1979	1538	11	.	.	.
1979	1539	1	Microwave	microwave	VB
1979	1539	2	at	at	IN
1979	1539	3	MEDIUM	MEDIUM	NNP
1979	1539	4	-	-	HYPH
1979	1539	5	HIGH	HIGH	NNP
1979	1539	6	(	(	-LRB-
1979	1539	7	70	70	CD
1979	1539	8	%	%	NN
1979	1539	9	power	power	NN
1979	1539	10	)	)	-RRB-
1979	1539	11	10	10	CD
1979	1539	12	to	to	TO
1979	1539	13	12	12	CD
1979	1539	14	minutes	minute	NNS
1979	1539	15	per	per	IN
1979	1539	16	pound	pound	NN
1979	1539	17	,	,	,
1979	1539	18	brushing	brush	VBG
1979	1539	19	chicken	chicken	NN
1979	1539	20	frequently	frequently	RB
1979	1539	21	with	with	IN
1979	1539	22	sauce	sauce	NN
1979	1539	23	.	.	.
1979	1540	1	Halfway	halfway	RB
1979	1540	2	through	through	IN
1979	1540	3	cooking	cooking	NN
1979	1540	4	time	time	NN
1979	1540	5	,	,	,
1979	1540	6	turn	turn	VB
1979	1540	7	chicken	chicken	NN
1979	1540	8	halves	half	NNS
1979	1540	9	over	over	RP
1979	1540	10	;	;	:
1979	1540	11	brush	brush	NN
1979	1540	12	with	with	IN
1979	1540	13	sauce	sauce	NN
1979	1540	14	.	.	.
1979	1541	1	Re	Re	NNS
1979	1541	2	-	-	NN
1979	1541	3	cover	cover	VB
1979	1541	4	with	with	IN
1979	1541	5	wax	wax	NN
1979	1541	6	paper	paper	NN
1979	1541	7	;	;	:
1979	1541	8	complete	complete	JJ
1979	1541	9	cooking	cooking	NN
1979	1541	10	.	.	.
1979	1542	1	Let	let	VB
1979	1542	2	stand	stand	VB
1979	1542	3	,	,	,
1979	1542	4	covered	cover	VBN
1979	1542	5	15	15	CD
1979	1542	6	minutes	minute	NNS
1979	1542	7	.	.	.
1979	1543	1	STUFFED	stuff	VBN
1979	1543	2	CHICKEN	CHICKEN	NNS
1979	1543	3	CHARLESTON	CHARLESTON	NNP
1979	1543	4	STYLEServes	styleserve	VBZ
1979	1543	5	4	4	CD
1979	1543	6	The	the	DT
1979	1543	7	microwave	microwave	NN
1979	1543	8	oven	oven	NN
1979	1543	9	makes	make	VBZ
1979	1543	10	it	-PRON-	PRP
1979	1543	11	possible	possible	JJ
1979	1543	12	to	to	TO
1979	1543	13	make	make	VB
1979	1543	14	this	this	DT
1979	1543	15	succulent	succulent	JJ
1979	1543	16	roast	roast	NN
1979	1543	17	chicken	chicken	NN
1979	1543	18	and	and	CC
1979	1543	19	all	all	PDT
1979	1543	20	the	the	DT
1979	1543	21	trimmings	trimming	NNS
1979	1543	22	in	in	IN
1979	1543	23	less	less	JJR
1979	1543	24	than	than	IN
1979	1543	25	an	an	DT
1979	1543	26	hour	hour	NN
1979	1543	27	.	.	.
1979	1544	1	To	to	TO
1979	1544	2	complete	complete	VB
1979	1544	3	the	the	DT
1979	1544	4	meal	meal	NN
1979	1544	5	with	with	IN
1979	1544	6	"	"	``
1979	1544	7	baked	baked	JJ
1979	1544	8	"	"	''
1979	1544	9	potatoes	potato	NNS
1979	1544	10	,	,	,
1979	1544	11	you	-PRON-	PRP
1979	1544	12	can	can	MD
1979	1544	13	microwave	microwave	VB
1979	1544	14	them	-PRON-	PRP
1979	1544	15	during	during	IN
1979	1544	16	the	the	DT
1979	1544	17	chicken	chicken	NN
1979	1544	18	's	's	POS
1979	1544	19	standing	standing	NN
1979	1544	20	time	time	NN
1979	1544	21	.	.	.
1979	1545	1	1	1	LS
1979	1545	2	whole	whole	JJ
1979	1545	3	chicken	chicken	NN
1979	1545	4	4	4	CD
1979	1545	5	strips	strip	NNS
1979	1545	6	uncooked	uncooked	JJ
1979	1545	7	bacon	bacon	NN
1979	1545	8	,	,	,
1979	1545	9	diced	dice	VBD
1979	1545	10	1/4	1/4	CD
1979	1545	11	cup	cup	NN
1979	1545	12	chopped	chop	VBN
1979	1545	13	onion	onion	NN
1979	1545	14	1/4	1/4	CD
1979	1545	15	cup	cup	NN
1979	1545	16	chopped	chop	VBD
1979	1545	17	celery	celery	NN
1979	1545	18	1	1	CD
1979	1545	19	1/2	1/2	CD
1979	1545	20	cups	cup	NNS
1979	1545	21	packaged	package	VBN
1979	1545	22	cornbread	cornbread	RB
1979	1545	23	stuffing	stuff	VBG
1979	1545	24	1/4	1/4	CD
1979	1545	25	cup	cup	NN
1979	1545	26	coarsely	coarsely	RB
1979	1545	27	chopped	chop	VBD
1979	1545	28	pecans	pecan	NNS
1979	1545	29	5	5	CD
1979	1545	30	tablespoons	tablespoon	NNS
1979	1545	31	butter	butter	NN
1979	1545	32	or	or	CC
1979	1545	33	margarine	margarine	NN
1979	1545	34	,	,	,
1979	1545	35	melted	melt	VBN
1979	1545	36	,	,	,
1979	1545	37	divided	divide	VBD
1979	1545	38	1/2	1/2	CD
1979	1545	39	cup	cup	NN
1979	1545	40	plus	plus	CC
1979	1545	41	2	2	CD
1979	1545	42	tablespoons	tablespoon	NNS
1979	1545	43	dry	dry	JJ
1979	1545	44	sherry	sherry	NN
1979	1545	45	,	,	,
1979	1545	46	divided	divide	VBD
1979	1545	47	2	2	CD
1979	1545	48	tablespoons	tablespoon	NNS
1979	1545	49	water	water	NN
1979	1545	50	2	2	CD
1979	1545	51	tablespoons	tablespoon	NNS
1979	1545	52	minced	mince	VBN
1979	1545	53	fresh	fresh	JJ
1979	1545	54	parsley	parsley	NN
1979	1545	55	1	1	CD
1979	1545	56	teaspoon	teaspoon	NN
1979	1545	57	salt	salt	NN
1979	1545	58	or	or	CC
1979	1545	59	to	to	TO
1979	1545	60	taste	taste	VB
1979	1545	61	Ground	ground	NN
1979	1545	62	pepper	pepper	NN
1979	1545	63	to	to	TO
1979	1545	64	taste	taste	NN
1979	1545	65	Remove	Remove	NNP
1979	1545	66	giblets	giblet	NNS
1979	1545	67	.	.	.
1979	1546	1	In	in	IN
1979	1546	2	1	1	CD
1979	1546	3	1/2-quart	1/2-quart	CD
1979	1546	4	microwave	microwave	JJ
1979	1546	5	-	-	HYPH
1979	1546	6	safe	safe	JJ
1979	1546	7	utensil	utensil	JJ
1979	1546	8	place	place	NN
1979	1546	9	diced	dice	VBN
1979	1546	10	bacon	bacon	NN
1979	1546	11	;	;	:
1979	1546	12	cover	cover	VB
1979	1546	13	with	with	IN
1979	1546	14	paper	paper	NN
1979	1546	15	towel	towel	NN
1979	1546	16	.	.	.
1979	1547	1	Microwave	microwave	VB
1979	1547	2	at	at	IN
1979	1547	3	HIGH	HIGH	NNP
1979	1547	4	(	(	-LRB-
1979	1547	5	100	100	CD
1979	1547	6	%	%	NN
1979	1547	7	power	power	NN
1979	1547	8	)	)	-RRB-
1979	1547	9	3	3	CD
1979	1547	10	minutes	minute	NNS
1979	1547	11	or	or	CC
1979	1547	12	until	until	IN
1979	1547	13	crisp	crisp	JJ
1979	1547	14	,	,	,
1979	1547	15	stirring	stir	VBG
1979	1547	16	twice	twice	RB
1979	1547	17	.	.	.
1979	1548	1	With	with	IN
1979	1548	2	slotted	slot	VBN
1979	1548	3	spoon	spoon	NN
1979	1548	4	,	,	,
1979	1548	5	remove	remove	VB
1979	1548	6	bacon	bacon	NN
1979	1548	7	to	to	IN
1979	1548	8	paper	paper	NN
1979	1548	9	towel	towel	NN
1979	1548	10	to	to	TO
1979	1548	11	drain	drain	VB
1979	1548	12	;	;	:
1979	1548	13	set	set	VBN
1979	1548	14	aside	aside	RB
1979	1548	15	.	.	.
1979	1549	1	Reserve	reserve	NN
1979	1549	2	drippings	dripping	NNS
1979	1549	3	.	.	.
1979	1550	1	In	in	IN
1979	1550	2	same	same	JJ
1979	1550	3	1	1	CD
1979	1550	4	1/2-quart	1/2-quart	CD
1979	1550	5	microwave	microwave	JJ
1979	1550	6	-	-	HYPH
1979	1550	7	safe	safe	JJ
1979	1550	8	utensil	utensil	JJ
1979	1550	9	,	,	,
1979	1550	10	combine	combine	VB
1979	1550	11	onion	onion	NN
1979	1550	12	and	and	CC
1979	1550	13	celery	celery	NN
1979	1550	14	;	;	:
1979	1550	15	cover	cover	VB
1979	1550	16	with	with	IN
1979	1550	17	plastic	plastic	JJ
1979	1550	18	wrap	wrap	NN
1979	1550	19	.	.	.
1979	1551	1	Microwave	microwave	VB
1979	1551	2	at	at	IN
1979	1551	3	HIGH	HIGH	NNP
1979	1551	4	2	2	CD
1979	1551	5	minutes	minute	NNS
1979	1551	6	.	.	.
1979	1552	1	In	in	IN
1979	1552	2	a	a	DT
1979	1552	3	mixing	mixing	JJ
1979	1552	4	bowl	bowl	NN
1979	1552	5	,	,	,
1979	1552	6	combine	combine	VB
1979	1552	7	onions	onion	NNS
1979	1552	8	and	and	CC
1979	1552	9	celery	celery	NN
1979	1552	10	with	with	IN
1979	1552	11	stuffing	stuffing	NN
1979	1552	12	,	,	,
1979	1552	13	pecans	pecan	NNS
1979	1552	14	,	,	,
1979	1552	15	and	and	CC
1979	1552	16	cooked	cook	VBN
1979	1552	17	bacon	bacon	NN
1979	1552	18	.	.	.
1979	1553	1	In	in	IN
1979	1553	2	cup	cup	NN
1979	1553	3	,	,	,
1979	1553	4	blend	blend	NN
1979	1553	5	2	2	CD
1979	1553	6	tablespoons	tablespoon	NNS
1979	1553	7	butter	butter	NN
1979	1553	8	,	,	,
1979	1553	9	3	3	CD
1979	1553	10	tablespoons	tablespoon	NNS
1979	1553	11	sherry	sherry	NN
1979	1553	12	and	and	CC
1979	1553	13	water	water	NN
1979	1553	14	;	;	:
1979	1553	15	toss	toss	VB
1979	1553	16	with	with	IN
1979	1553	17	stuffing	stuffing	NN
1979	1553	18	.	.	.
1979	1554	1	Spoon	spoon	NN
1979	1554	2	stuffing	stuff	VBG
1979	1554	3	loosely	loosely	RB
1979	1554	4	into	into	IN
1979	1554	5	cavity	cavity	NN
1979	1554	6	and	and	CC
1979	1554	7	neck	neck	NN
1979	1554	8	openings	opening	NNS
1979	1554	9	of	of	IN
1979	1554	10	chicken	chicken	NN
1979	1554	11	.	.	.
1979	1555	1	With	with	IN
1979	1555	2	rounded	rounded	JJ
1979	1555	3	wooden	wooden	JJ
1979	1555	4	picks	pick	NNS
1979	1555	5	,	,	,
1979	1555	6	fasten	fasten	RB
1979	1555	7	skin	skin	NN
1979	1555	8	across	across	IN
1979	1555	9	cavity	cavity	NN
1979	1555	10	and	and	CC
1979	1555	11	neck	neck	NN
1979	1555	12	openings	opening	NNS
1979	1555	13	.	.	.
1979	1556	1	Combine	combine	VB
1979	1556	2	1	1	CD
1979	1556	3	tablespoon	tablespoon	NN
1979	1556	4	butter	butter	NN
1979	1556	5	with	with	IN
1979	1556	6	1	1	CD
1979	1556	7	teaspoon	teaspoon	NN
1979	1556	8	sherry	sherry	NN
1979	1556	9	;	;	:
1979	1556	10	brush	brush	NN
1979	1556	11	on	on	IN
1979	1556	12	chicken	chicken	NN
1979	1556	13	.	.	.
1979	1557	1	Place	place	NN
1979	1557	2	chicken	chicken	NN
1979	1557	3	,	,	,
1979	1557	4	breast	breast	NN
1979	1557	5	side	side	NN
1979	1557	6	down	down	RB
1979	1557	7	,	,	,
1979	1557	8	on	on	IN
1979	1557	9	microwave-	microwave-	JJ
1979	1557	10	safe	safe	JJ
1979	1557	11	roasting	roast	VBG
1979	1557	12	utensil	utensil	RB
1979	1557	13	;	;	:
1979	1557	14	cover	cover	VB
1979	1557	15	with	with	IN
1979	1557	16	wax	wax	NN
1979	1557	17	paper	paper	NN
1979	1557	18	.	.	.
1979	1558	1	Microwave	microwave	VB
1979	1558	2	at	at	IN
1979	1558	3	MEDIUM	MEDIUM	NNP
1979	1558	4	-	-	HYPH
1979	1558	5	HIGH	HIGH	NNP
1979	1558	6	(	(	-LRB-
1979	1558	7	70	70	CD
1979	1558	8	%	%	NN
1979	1558	9	power	power	NN
1979	1558	10	)	)	-RRB-
1979	1558	11	10	10	CD
1979	1558	12	minutes	minute	NNS
1979	1558	13	per	per	IN
1979	1558	14	pound	pound	NN
1979	1558	15	,	,	,
1979	1558	16	brushing	brush	VBG
1979	1558	17	chicken	chicken	NN
1979	1558	18	frequently	frequently	RB
1979	1558	19	with	with	IN
1979	1558	20	butter	butter	NN
1979	1558	21	-	-	HYPH
1979	1558	22	sherry	sherry	NN
1979	1558	23	mixture	mixture	NN
1979	1558	24	and	and	CC
1979	1558	25	drippings	dripping	NNS
1979	1558	26	.	.	.
1979	1559	1	Halfway	halfway	RB
1979	1559	2	through	through	IN
1979	1559	3	cooking	cooking	NN
1979	1559	4	time	time	NN
1979	1559	5	,	,	,
1979	1559	6	turn	turn	VB
1979	1559	7	chicken	chicken	NN
1979	1559	8	breast	breast	NN
1979	1559	9	side	side	NN
1979	1559	10	up	up	RB
1979	1559	11	;	;	:
1979	1559	12	re	re	NN
1979	1559	13	-	-	NN
1979	1559	14	cover	cover	VB
1979	1559	15	with	with	IN
1979	1559	16	wax	wax	NN
1979	1559	17	paper	paper	NN
1979	1559	18	.	.	.
1979	1560	1	Complete	complete	JJ
1979	1560	2	cooking	cooking	NN
1979	1560	3	.	.	.
1979	1561	1	Let	let	VB
1979	1561	2	stand	stand	VB
1979	1561	3	,	,	,
1979	1561	4	covered	cover	VBN
1979	1561	5	,	,	,
1979	1561	6	15	15	CD
1979	1561	7	minutes	minute	NNS
1979	1561	8	.	.	.
1979	1562	1	Test	test	VB
1979	1562	2	for	for	IN
1979	1562	3	doneness	doneness	NN
1979	1562	4	after	after	IN
1979	1562	5	standing	standing	NN
1979	1562	6	;	;	:
1979	1562	7	juices	juice	NNS
1979	1562	8	should	should	MD
1979	1562	9	run	run	VB
1979	1562	10	clear	clear	JJ
1979	1562	11	with	with	IN
1979	1562	12	no	no	DT
1979	1562	13	hint	hint	NN
1979	1562	14	of	of	IN
1979	1562	15	pink	pink	NN
1979	1562	16	when	when	WRB
1979	1562	17	thigh	thigh	NN
1979	1562	18	is	be	VBZ
1979	1562	19	pierced	pierce	VBN
1979	1562	20	Pour	Pour	NNP
1979	1562	21	pan	pan	NN
1979	1562	22	drippings	dripping	NNS
1979	1562	23	into	into	IN
1979	1562	24	a	a	DT
1979	1562	25	2-cup	2-cup	CD
1979	1562	26	glass	glass	NN
1979	1562	27	container	container	NN
1979	1562	28	.	.	.
1979	1563	1	Add	add	VB
1979	1563	2	1/2	1/2	CD
1979	1563	3	cup	cup	NN
1979	1563	4	sherry	sherry	NN
1979	1563	5	to	to	IN
1979	1563	6	roasting	roast	VBG
1979	1563	7	utensil	utensil	RB
1979	1563	8	to	to	TO
1979	1563	9	loosen	loosen	VB
1979	1563	10	pan	pan	NN
1979	1563	11	juices	juice	NNS
1979	1563	12	;	;	:
1979	1563	13	pour	pour	VB
1979	1563	14	into	into	IN
1979	1563	15	container	container	NN
1979	1563	16	with	with	IN
1979	1563	17	drippings	dripping	NNS
1979	1563	18	.	.	.
1979	1564	1	Microwave	microwave	VB
1979	1564	2	at	at	IN
1979	1564	3	HIGH	HIGH	NNP
1979	1564	4	3	3	CD
1979	1564	5	minutes	minute	NNS
1979	1564	6	;	;	:
1979	1564	7	stir	stir	VB
1979	1564	8	in	in	IN
1979	1564	9	remaining	remain	VBG
1979	1564	10	2	2	CD
1979	1564	11	tablespoons	tablespoon	NNS
1979	1564	12	butter	butter	NN
1979	1564	13	and	and	CC
1979	1564	14	parsley	parsley	NN
1979	1564	15	.	.	.
1979	1565	1	Serve	serve	VB
1979	1565	2	chicken	chicken	NN
1979	1565	3	,	,	,
1979	1565	4	sliced	slice	VBN
1979	1565	5	,	,	,
1979	1565	6	with	with	IN
1979	1565	7	stuffing	stuffing	NN
1979	1565	8	and	and	CC
1979	1565	9	gravy	gravy	NN
1979	1565	10	.	.	.
1979	1566	1	CHEESY	CHEESY	NNP
1979	1566	2	MICROWAVE	MICROWAVE	NNP
1979	1566	3	THIGHSServes	thighsserve	NNS
1979	1566	4	4	4	CD
1979	1566	5	Chicken	Chicken	NNP
1979	1566	6	thighs	thigh	NNS
1979	1566	7	and	and	CC
1979	1566	8	drumsticks	drumstick	NNS
1979	1566	9	are	be	VBP
1979	1566	10	fairly	fairly	RB
1979	1566	11	uniform	uniform	JJ
1979	1566	12	in	in	IN
1979	1566	13	size	size	NN
1979	1566	14	,	,	,
1979	1566	15	making	make	VBG
1979	1566	16	them	-PRON-	PRP
1979	1566	17	an	an	DT
1979	1566	18	ideal	ideal	JJ
1979	1566	19	choice	choice	NN
1979	1566	20	for	for	IN
1979	1566	21	quick	quick	JJ
1979	1566	22	cooking	cooking	NN
1979	1566	23	in	in	IN
1979	1566	24	the	the	DT
1979	1566	25	microwave	microwave	NN
1979	1566	26	.	.	.
1979	1567	1	6	6	CD
1979	1567	2	chicken	chicken	NN
1979	1567	3	thighs	thigh	NNS
1979	1567	4	4	4	CD
1979	1567	5	tablespoons	tablespoon	NNS
1979	1567	6	butter	butter	NN
1979	1567	7	or	or	CC
1979	1567	8	margarine	margarine	NN
1979	1567	9	,	,	,
1979	1567	10	divided	divide	VBD
1979	1567	11	1	1	CD
1979	1567	12	cup	cup	NN
1979	1567	13	finely	finely	RB
1979	1567	14	chopped	chop	VBD
1979	1567	15	onion	onion	NN
1979	1567	16	2	2	CD
1979	1567	17	tablespoons	tablespoon	NNS
1979	1567	18	flour	flour	NN
1979	1567	19	1/2	1/2	CD
1979	1567	20	teaspoon	teaspoon	NN
1979	1567	21	salt	salt	NN
1979	1567	22	or	or	CC
1979	1567	23	to	to	TO
1979	1567	24	taste	taste	VB
1979	1567	25	1	1	CD
1979	1567	26	cup	cup	NN
1979	1567	27	milk	milk	NN
1979	1567	28	1/2	1/2	CD
1979	1567	29	cup	cup	NN
1979	1567	30	grated	grate	VBD
1979	1567	31	Swiss	swiss	JJ
1979	1567	32	cheese	cheese	NN
1979	1567	33	1/4	1/4	CD
1979	1567	34	cup	cup	NN
1979	1567	35	grated	grate	VBN
1979	1567	36	Parmesan	Parmesan	NNP
1979	1567	37	cheese	cheese	NN
1979	1567	38	2	2	CD
1979	1567	39	tablespoons	tablespoon	NNS
1979	1567	40	white	white	JJ
1979	1567	41	wine	wine	NN
1979	1567	42	Pinch	Pinch	NNP
1979	1567	43	freshly	freshly	RB
1979	1567	44	grated	grate	VBN
1979	1567	45	or	or	CC
1979	1567	46	ground	ground	NN
1979	1567	47	nutmeg	nutmeg	NNP
1979	1567	48	Minced	Minced	NNP
1979	1567	49	,	,	,
1979	1567	50	fresh	fresh	JJ
1979	1567	51	parsley	parsley	NN
1979	1567	52	(	(	-LRB-
1979	1567	53	optional	optional	JJ
1979	1567	54	)	)	-RRB-
1979	1567	55	Remove	remove	VB
1979	1567	56	and	and	CC
1979	1567	57	discard	discard	VB
1979	1567	58	skin	skin	NN
1979	1567	59	from	from	IN
1979	1567	60	thighs	thigh	NNS
1979	1567	61	.	.	.
1979	1568	1	In	in	IN
1979	1568	2	a	a	DT
1979	1568	3	12	12	CD
1979	1568	4	x	x	SYM
1979	1568	5	8-inch	8-inch	CD
1979	1568	6	microwave	microwave	JJ
1979	1568	7	-	-	HYPH
1979	1568	8	safe	safe	JJ
1979	1568	9	utensil	utensil	JJ
1979	1568	10	,	,	,
1979	1568	11	combine	combine	VB
1979	1568	12	2	2	CD
1979	1568	13	tablespoons	tablespoon	NNS
1979	1568	14	butter	butter	NN
1979	1568	15	and	and	CC
1979	1568	16	onion	onion	NN
1979	1568	17	.	.	.
1979	1569	1	Microwave	microwave	VB
1979	1569	2	at	at	IN
1979	1569	3	HIGH	HIGH	NNP
1979	1569	4	(	(	-LRB-
1979	1569	5	100	100	CD
1979	1569	6	%	%	NN
1979	1569	7	power	power	NN
1979	1569	8	)	)	-RRB-
1979	1569	9	5	5	CD
1979	1569	10	minutes	minute	NNS
1979	1569	11	.	.	.
1979	1570	1	Arrange	arrange	NN
1979	1570	2	thighs	thigh	NNS
1979	1570	3	in	in	IN
1979	1570	4	a	a	DT
1979	1570	5	circular	circular	JJ
1979	1570	6	pattern	pattern	NN
1979	1570	7	on	on	IN
1979	1570	8	top	top	NN
1979	1570	9	of	of	IN
1979	1570	10	onions	onion	NNS
1979	1570	11	.	.	.
1979	1571	1	Cover	cover	VB
1979	1571	2	with	with	IN
1979	1571	3	wax	wax	NN
1979	1571	4	paper	paper	NN
1979	1571	5	;	;	:
1979	1571	6	microwave	microwave	NN
1979	1571	7	at	at	IN
1979	1571	8	MEDIUM	MEDIUM	NNP
1979	1571	9	-	-	HYPH
1979	1571	10	HIGH	HIGH	NNP
1979	1571	11	(	(	-LRB-
1979	1571	12	70	70	CD
1979	1571	13	%	%	NN
1979	1571	14	power	power	NN
1979	1571	15	)	)	-RRB-
1979	1571	16	10	10	CD
1979	1571	17	minutes	minute	NNS
1979	1571	18	per	per	IN
1979	1571	19	pound	pound	NN
1979	1571	20	.	.	.
1979	1572	1	Halfway	halfway	RB
1979	1572	2	through	through	IN
1979	1572	3	cooking	cooking	NN
1979	1572	4	time	time	NN
1979	1572	5	,	,	,
1979	1572	6	turn	turn	VB
1979	1572	7	thighs	thigh	NNS
1979	1572	8	over	over	RB
1979	1572	9	;	;	:
1979	1572	10	re	re	NN
1979	1572	11	-	-	NN
1979	1572	12	cover	cover	VB
1979	1572	13	with	with	IN
1979	1572	14	wax	wax	NN
1979	1572	15	paper	paper	NN
1979	1572	16	and	and	CC
1979	1572	17	microwave	microwave	NN
1979	1572	18	remaining	remaining	JJ
1979	1572	19	time	time	NN
1979	1572	20	.	.	.
1979	1573	1	Let	let	VB
1979	1573	2	stand	stand	VB
1979	1573	3	,	,	,
1979	1573	4	covered	cover	VBN
1979	1573	5	,	,	,
1979	1573	6	10	10	CD
1979	1573	7	minutes	minute	NNS
1979	1573	8	.	.	.
1979	1574	1	Place	place	NN
1979	1574	2	remaining	remain	VBG
1979	1574	3	butter	butter	NN
1979	1574	4	in	in	IN
1979	1574	5	4-cup	4-cup	NNP
1979	1574	6	glass	glass	NN
1979	1574	7	container	container	NN
1979	1574	8	;	;	:
1979	1574	9	microwave	microwave	VB
1979	1574	10	at	at	IN
1979	1574	11	HIGH	HIGH	NNP
1979	1574	12	30	30	CD
1979	1574	13	to	to	TO
1979	1574	14	50	50	CD
1979	1574	15	seconds	second	NNS
1979	1574	16	.	.	.
1979	1575	1	Blend	blend	NN
1979	1575	2	in	in	IN
1979	1575	3	flour	flour	NN
1979	1575	4	and	and	CC
1979	1575	5	salt	salt	NN
1979	1575	6	;	;	:
1979	1575	7	gradually	gradually	RB
1979	1575	8	stir	stir	VB
1979	1575	9	in	in	IN
1979	1575	10	milk	milk	NN
1979	1575	11	,	,	,
1979	1575	12	mixing	mix	VBG
1979	1575	13	well	well	RB
1979	1575	14	.	.	.
1979	1576	1	Microwave	microwave	VB
1979	1576	2	at	at	IN
1979	1576	3	HIGH	HIGH	NNP
1979	1576	4	3	3	CD
1979	1576	5	to	to	TO
1979	1576	6	5	5	CD
1979	1576	7	minutes	minute	NNS
1979	1576	8	,	,	,
1979	1576	9	stirring	stir	VBG
1979	1576	10	frequently	frequently	RB
1979	1576	11	,	,	,
1979	1576	12	until	until	IN
1979	1576	13	mixture	mixture	NN
1979	1576	14	boils	boil	VBZ
1979	1576	15	and	and	CC
1979	1576	16	thickens	thicken	NNS
1979	1576	17	.	.	.
1979	1577	1	Add	add	NN
1979	1577	2	cheeses	cheese	NNS
1979	1577	3	,	,	,
1979	1577	4	wine	wine	NN
1979	1577	5	and	and	CC
1979	1577	6	nutmeg	nutmeg	NN
1979	1577	7	;	;	:
1979	1577	8	stir	stir	NN
1979	1577	9	until	until	IN
1979	1577	10	cheese	cheese	NN
1979	1577	11	is	be	VBZ
1979	1577	12	melted	melt	VBN
1979	1577	13	.	.	.
1979	1578	1	Pour	pour	NN
1979	1578	2	sauce	sauce	NN
1979	1578	3	over	over	IN
1979	1578	4	chicken	chicken	NN
1979	1578	5	thighs	thigh	NNS
1979	1578	6	;	;	:
1979	1578	7	cover	cover	VB
1979	1578	8	with	with	IN
1979	1578	9	wax	wax	NN
1979	1578	10	paper	paper	NN
1979	1578	11	.	.	.
1979	1579	1	Microwave	microwave	VB
1979	1579	2	at	at	IN
1979	1579	3	MEDIUM	MEDIUM	NNP
1979	1579	4	-	-	HYPH
1979	1579	5	HIGH	HIGH	NNP
1979	1579	6	2	2	CD
1979	1579	7	to	to	TO
1979	1579	8	3	3	CD
1979	1579	9	minutes	minute	NNS
1979	1579	10	or	or	CC
1979	1579	11	until	until	IN
1979	1579	12	heated	heat	VBN
1979	1579	13	through	through	RB
1979	1579	14	.	.	.
1979	1580	1	Garnish	garnish	VB
1979	1580	2	with	with	IN
1979	1580	3	parsley	parsley	NN
1979	1580	4	if	if	IN
1979	1580	5	desired	desire	VBN
1979	1580	6	.	.	.
1979	1581	1	CHICKEN	CHICKEN	NNP
1979	1581	2	MARENGOServes	marengoserve	VBZ
1979	1581	3	3	3	CD
1979	1581	4	-	-	SYM
1979	1581	5	4	4	CD
1979	1581	6	Frank	Frank	NNP
1979	1581	7	admires	admire	VBZ
1979	1581	8	Napoleon	Napoleon	NNP
1979	1581	9	because	because	IN
1979	1581	10	he	-PRON-	PRP
1979	1581	11	was	be	VBD
1979	1581	12	such	such	PDT
1979	1581	13	an	an	DT
1979	1581	14	effective	effective	JJ
1979	1581	15	leader	leader	NN
1979	1581	16	and	and	CC
1979	1581	17	motivator	motivator	NN
1979	1581	18	of	of	IN
1979	1581	19	men	man	NNS
1979	1581	20	.	.	.
1979	1582	1	But	but	CC
1979	1582	2	Frank	Frank	NNP
1979	1582	3	has	have	VBZ
1979	1582	4	another	another	DT
1979	1582	5	reason	reason	NN
1979	1582	6	to	to	TO
1979	1582	7	like	like	VB
1979	1582	8	the	the	DT
1979	1582	9	famous	famous	JJ
1979	1582	10	French	french	JJ
1979	1582	11	general	general	NN
1979	1582	12	.	.	.
1979	1583	1	Napoleon	Napoleon	NNP
1979	1583	2	liked	like	VBD
1979	1583	3	chicken	chicken	NN
1979	1583	4	so	so	RB
1979	1583	5	much	much	RB
1979	1583	6	that	that	IN
1979	1583	7	during	during	IN
1979	1583	8	his	-PRON-	PRP$
1979	1583	9	campaigns	campaign	NNS
1979	1583	10	,	,	,
1979	1583	11	he	-PRON-	PRP
1979	1583	12	ate	eat	VBD
1979	1583	13	it	-PRON-	PRP
1979	1583	14	almost	almost	RB
1979	1583	15	every	every	DT
1979	1583	16	night	night	NN
1979	1583	17	.	.	.
1979	1584	1	In	in	IN
1979	1584	2	1800	1800	CD
1979	1584	3	when	when	WRB
1979	1584	4	Napoleon	Napoleon	NNP
1979	1584	5	was	be	VBD
1979	1584	6	fighting	fight	VBG
1979	1584	7	in	in	IN
1979	1584	8	Italy	Italy	NNP
1979	1584	9	,	,	,
1979	1584	10	the	the	DT
1979	1584	11	supply	supply	NN
1979	1584	12	wagons	wagon	NNS
1979	1584	13	were	be	VBD
1979	1584	14	late	late	JJ
1979	1584	15	and	and	CC
1979	1584	16	his	-PRON-	PRP$
1979	1584	17	chef	chef	NN
1979	1584	18	had	have	VBD
1979	1584	19	to	to	TO
1979	1584	20	scour	scour	VB
1979	1584	21	the	the	DT
1979	1584	22	countryside	countryside	NN
1979	1584	23	for	for	IN
1979	1584	24	whatever	whatever	WDT
1979	1584	25	food	food	NN
1979	1584	26	he	-PRON-	PRP
1979	1584	27	could	could	MD
1979	1584	28	find	find	VB
1979	1584	29	.	.	.
1979	1585	1	The	the	DT
1979	1585	2	result	result	NN
1979	1585	3	was	be	VBD
1979	1585	4	a	a	DT
1979	1585	5	chicken	chicken	NN
1979	1585	6	dish	dish	NN
1979	1585	7	made	make	VBN
1979	1585	8	with	with	IN
1979	1585	9	olive	olive	NN
1979	1585	10	oil	oil	NN
1979	1585	11	,	,	,
1979	1585	12	mushrooms	mushroom	NNS
1979	1585	13	,	,	,
1979	1585	14	tomato	tomato	NNP
1979	1585	15	,	,	,
1979	1585	16	garlic	garlic	JJ
1979	1585	17	and	and	CC
1979	1585	18	other	other	JJ
1979	1585	19	ingredients	ingredient	NNS
1979	1585	20	available	available	JJ
1979	1585	21	from	from	IN
1979	1585	22	the	the	DT
1979	1585	23	nearby	nearby	JJ
1979	1585	24	farms	farm	NNS
1979	1585	25	.	.	.
1979	1586	1	Napoleon	Napoleon	NNP
1979	1586	2	liked	like	VBD
1979	1586	3	the	the	DT
1979	1586	4	dish	dish	NN
1979	1586	5	so	so	RB
1979	1586	6	much	much	RB
1979	1586	7	that	that	IN
1979	1586	8	he	-PRON-	PRP
1979	1586	9	named	name	VBD
1979	1586	10	it	-PRON-	PRP
1979	1586	11	"	"	``
1979	1586	12	Chicken	Chicken	NNP
1979	1586	13	Marengo	Marengo	NNP
1979	1586	14	,	,	,
1979	1586	15	"	"	''
1979	1586	16	in	in	IN
1979	1586	17	honor	honor	NN
1979	1586	18	of	of	IN
1979	1586	19	the	the	DT
1979	1586	20	battlefield	battlefield	NN
1979	1586	21	where	where	WRB
1979	1586	22	he	-PRON-	PRP
1979	1586	23	had	have	VBD
1979	1586	24	just	just	RB
1979	1586	25	been	be	VBN
1979	1586	26	fighting	fight	VBG
1979	1586	27	,	,	,
1979	1586	28	and	and	CC
1979	1586	29	from	from	IN
1979	1586	30	then	then	RB
1979	1586	31	on	on	RB
1979	1586	32	ordered	order	VBN
1979	1586	33	it	-PRON-	PRP
1979	1586	34	served	serve	VBD
1979	1586	35	to	to	IN
1979	1586	36	him	-PRON-	PRP
1979	1586	37	after	after	IN
1979	1586	38	every	every	DT
1979	1586	39	battle	battle	NN
1979	1586	40	.	.	.
1979	1587	1	6	6	CD
1979	1587	2	chicken	chicken	NN
1979	1587	3	thighs	thigh	NNS
1979	1587	4	2	2	CD
1979	1587	5	teaspoons	teaspoon	NNS
1979	1587	6	olive	olive	NN
1979	1587	7	oil	oil	NN
1979	1587	8	2	2	CD
1979	1587	9	cups	cup	NNS
1979	1587	10	coarsely	coarsely	RB
1979	1587	11	chopped	chop	VBD
1979	1587	12	fresh	fresh	JJ
1979	1587	13	plum	plum	NN
1979	1587	14	tomatoes	tomato	NNS
1979	1587	15	1/2	1/2	CD
1979	1587	16	cup	cup	NN
1979	1587	17	chopped	chop	VBD
1979	1587	18	green	green	JJ
1979	1587	19	pepper	pepper	NN
1979	1587	20	1/4	1/4	CD
1979	1587	21	cup	cup	NN
1979	1587	22	finely	finely	RB
1979	1587	23	chopped	chop	VBD
1979	1587	24	onion	onion	NN
1979	1587	25	2	2	CD
1979	1587	26	cloves	clove	NNS
1979	1587	27	garlic	garlic	NN
1979	1587	28	,	,	,
1979	1587	29	minced	mince	VBD
1979	1587	30	2	2	CD
1979	1587	31	tablespoons	tablespoon	NNS
1979	1587	32	minced	mince	VBN
1979	1587	33	,	,	,
1979	1587	34	fresh	fresh	JJ
1979	1587	35	parsley	parsley	NN
1979	1587	36	1/2	1/2	CD
1979	1587	37	teaspoon	teaspoon	NN
1979	1587	38	dried	dry	VBD
1979	1587	39	oregano	oregano	NNP
1979	1587	40	1/4	1/4	CD
1979	1587	41	teaspoon	teaspoon	NN
1979	1587	42	ground	ground	NN
1979	1587	43	pepper	pepper	NN
1979	1587	44	1/2	1/2	CD
1979	1587	45	teaspoon	teaspoon	NN
1979	1587	46	salt	salt	NN
1979	1587	47	or	or	CC
1979	1587	48	to	to	TO
1979	1587	49	taste	taste	VB
1979	1587	50	Remove	remove	VB
1979	1587	51	and	and	CC
1979	1587	52	discard	discard	VB
1979	1587	53	skin	skin	NN
1979	1587	54	from	from	IN
1979	1587	55	thighs	thigh	NNS
1979	1587	56	.	.	.
1979	1588	1	In	in	IN
1979	1588	2	3-quart	3-quart	CD
1979	1588	3	microwave-	microwave-	JJ
1979	1588	4	safe	safe	JJ
1979	1588	5	utensil	utensil	JJ
1979	1588	6	,	,	,
1979	1588	7	combine	combine	VB
1979	1588	8	remaining	remain	VBG
1979	1588	9	ingredients	ingredient	NNS
1979	1588	10	;	;	:
1979	1588	11	cover	cover	VB
1979	1588	12	with	with	IN
1979	1588	13	plastic	plastic	JJ
1979	1588	14	wrap	wrap	NN
1979	1588	15	.	.	.
1979	1589	1	Microwave	microwave	VB
1979	1589	2	at	at	IN
1979	1589	3	HIGH	HIGH	NNP
1979	1589	4	(	(	-LRB-
1979	1589	5	100	100	CD
1979	1589	6	%	%	NN
1979	1589	7	power	power	NN
1979	1589	8	)	)	-RRB-
1979	1589	9	5	5	CD
1979	1589	10	minutes	minute	NNS
1979	1589	11	,	,	,
1979	1589	12	stirring	stir	VBG
1979	1589	13	twice	twice	RB
1979	1589	14	.	.	.
1979	1590	1	Arrange	arrange	NN
1979	1590	2	thighs	thigh	NNS
1979	1590	3	in	in	IN
1979	1590	4	circular	circular	JJ
1979	1590	5	pattern	pattern	NN
1979	1590	6	on	on	IN
1979	1590	7	top	top	NN
1979	1590	8	of	of	IN
1979	1590	9	tomato	tomato	NN
1979	1590	10	mixture	mixture	NN
1979	1590	11	;	;	:
1979	1590	12	spoon	spoon	NN
1979	1590	13	mixture	mixture	NN
1979	1590	14	over	over	IN
1979	1590	15	thighs	thigh	NNS
1979	1590	16	.	.	.
1979	1591	1	Cover	cover	VB
1979	1591	2	with	with	IN
1979	1591	3	wax	wax	NN
1979	1591	4	paper	paper	NN
1979	1591	5	;	;	:
1979	1591	6	microwave	microwave	NN
1979	1591	7	at	at	IN
1979	1591	8	MEDIUM	MEDIUM	NNP
1979	1591	9	-	-	HYPH
1979	1591	10	HIGH	HIGH	NNP
1979	1591	11	(	(	-LRB-
1979	1591	12	70	70	CD
1979	1591	13	%	%	NN
1979	1591	14	power	power	NN
1979	1591	15	)	)	-RRB-
1979	1591	16	10	10	CD
1979	1591	17	minutes	minute	NNS
1979	1591	18	per	per	IN
1979	1591	19	pound	pound	NN
1979	1591	20	.	.	.
1979	1592	1	Halfway	halfway	RB
1979	1592	2	through	through	IN
1979	1592	3	cooking	cooking	NN
1979	1592	4	time	time	NN
1979	1592	5	,	,	,
1979	1592	6	turn	turn	VB
1979	1592	7	thighs	thigh	NNS
1979	1592	8	over	over	RB
1979	1592	9	;	;	:
1979	1592	10	re	re	NN
1979	1592	11	-	-	NN
1979	1592	12	cover	cover	VB
1979	1592	13	and	and	CC
1979	1592	14	complete	complete	JJ
1979	1592	15	cooking	cooking	NN
1979	1592	16	.	.	.
1979	1593	1	Let	let	VB
1979	1593	2	stand	stand	VB
1979	1593	3	,	,	,
1979	1593	4	covered	cover	VBN
1979	1593	5	,	,	,
1979	1593	6	10	10	CD
1979	1593	7	minutes	minute	NNS
1979	1593	8	before	before	IN
1979	1593	9	serving	serve	VBG
1979	1593	10	.	.	.
1979	1594	1	CHINESE	CHINESE	NNP
1979	1594	2	CHICKENServes	chickenserve	VBZ
1979	1594	3	4	4	CD
1979	1594	4	The	the	DT
1979	1594	5	shape	shape	NN
1979	1594	6	of	of	IN
1979	1594	7	foods	food	NNS
1979	1594	8	affects	affect	VBZ
1979	1594	9	cooking	cooking	NN
1979	1594	10	results	result	NNS
1979	1594	11	.	.	.
1979	1595	1	Thin	thin	JJ
1979	1595	2	areas	area	NNS
1979	1595	3	cook	cook	VBP
1979	1595	4	faster	fast	RBR
1979	1595	5	than	than	IN
1979	1595	6	thicker	thick	JJR
1979	1595	7	ones	one	NNS
1979	1595	8	,	,	,
1979	1595	9	so	so	RB
1979	1595	10	meatier	meaty	JJR
1979	1595	11	portions	portion	NNS
1979	1595	12	should	should	MD
1979	1595	13	always	always	RB
1979	1595	14	be	be	VB
1979	1595	15	placed	place	VBN
1979	1595	16	toward	toward	IN
1979	1595	17	the	the	DT
1979	1595	18	outer	outer	JJ
1979	1595	19	edge	edge	NN
1979	1595	20	of	of	IN
1979	1595	21	the	the	DT
1979	1595	22	utensil	utensil	JJ
1979	1595	23	where	where	WRB
1979	1595	24	microwave	microwave	NN
1979	1595	25	energy	energy	NN
1979	1595	26	is	be	VBZ
1979	1595	27	greater	great	JJR
1979	1595	28	.	.	.
1979	1596	1	4	4	CD
1979	1596	2	chicken	chicken	NN
1979	1596	3	drumsticks	drumstick	NNS
1979	1596	4	4	4	CD
1979	1596	5	chicken	chicken	NN
1979	1596	6	thighs	thigh	NNS
1979	1596	7	1/4	1/4	CD
1979	1596	8	cup	cup	NN
1979	1596	9	melted	melt	VBN
1979	1596	10	butter	butter	NN
1979	1596	11	2	2	CD
1979	1596	12	tablespoons	tablespoon	NNS
1979	1596	13	soy	soy	NN
1979	1596	14	sauce	sauce	NN
1979	1596	15	1/4	1/4	CD
1979	1596	16	teaspoon	teaspoon	NN
1979	1596	17	ground	ground	NN
1979	1596	18	pepper	pepper	NN
1979	1596	19	1/8	1/8	CD
1979	1596	20	teaspoon	teaspoon	NN
1979	1596	21	minced	mince	VBN
1979	1596	22	,	,	,
1979	1596	23	fresh	fresh	JJ
1979	1596	24	ginger	ginger	NN
1979	1596	25	1	1	CD
1979	1596	26	can	can	NN
1979	1596	27	(	(	-LRB-
1979	1596	28	3-ounces	3-ounces	CD
1979	1596	29	)	)	-RRB-
1979	1596	30	chow	chow	NNP
1979	1596	31	mein	mein	NNP
1979	1596	32	noodles	noodles	NNP
1979	1596	33	1/4	1/4	CD
1979	1596	34	cup	cup	NN
1979	1596	35	sliced	slice	VBN
1979	1596	36	almonds	almond	VBZ
1979	1596	37	Salt	Salt	NNP
1979	1596	38	to	to	TO
1979	1596	39	taste	taste	VB
1979	1596	40	Remove	remove	VB
1979	1596	41	and	and	CC
1979	1596	42	discard	discard	VB
1979	1596	43	skin	skin	NN
1979	1596	44	from	from	IN
1979	1596	45	drumsticks	drumstick	NNS
1979	1596	46	and	and	CC
1979	1596	47	thighs	thigh	NNS
1979	1596	48	.	.	.
1979	1597	1	In	in	IN
1979	1597	2	small	small	JJ
1979	1597	3	bowl	bowl	NN
1979	1597	4	,	,	,
1979	1597	5	mix	mix	VB
1979	1597	6	butter	butter	NN
1979	1597	7	,	,	,
1979	1597	8	soy	soy	NN
1979	1597	9	sauce	sauce	NN
1979	1597	10	,	,	,
1979	1597	11	pepper	pepper	NN
1979	1597	12	and	and	CC
1979	1597	13	ginger	ginger	NN
1979	1597	14	.	.	.
1979	1598	1	In	in	IN
1979	1598	2	blender	blender	NN
1979	1598	3	or	or	CC
1979	1598	4	food	food	NN
1979	1598	5	processor	processor	NN
1979	1598	6	fitted	fit	VBN
1979	1598	7	with	with	IN
1979	1598	8	steel	steel	NN
1979	1598	9	blade	blade	NN
1979	1598	10	,	,	,
1979	1598	11	finely	finely	RB
1979	1598	12	chop	chop	NNP
1979	1598	13	chow	chow	NNP
1979	1598	14	mein	mein	NNP
1979	1598	15	noodles	noodle	NNS
1979	1598	16	,	,	,
1979	1598	17	almonds	almond	NNS
1979	1598	18	and	and	CC
1979	1598	19	salt	salt	NN
1979	1598	20	;	;	:
1979	1598	21	transfer	transfer	VB
1979	1598	22	to	to	IN
1979	1598	23	wax	wax	NN
1979	1598	24	paper	paper	NN
1979	1598	25	.	.	.
1979	1599	1	Brush	brush	NN
1979	1599	2	chicken	chicken	NN
1979	1599	3	with	with	IN
1979	1599	4	soy	soy	NN
1979	1599	5	mixture	mixture	NN
1979	1599	6	,	,	,
1979	1599	7	then	then	RB
1979	1599	8	roll	roll	VB
1979	1599	9	in	in	IN
1979	1599	10	noodle	noodle	NN
1979	1599	11	mixture	mixture	NN
1979	1599	12	to	to	TO
1979	1599	13	coat	coat	VB
1979	1599	14	all	all	DT
1979	1599	15	sides	side	NNS
1979	1599	16	.	.	.
1979	1600	1	Arrange	arrange	VB
1979	1600	2	on	on	IN
1979	1600	3	microwave	microwave	JJ
1979	1600	4	-	-	HYPH
1979	1600	5	safe	safe	JJ
1979	1600	6	roasting	roasting	NN
1979	1600	7	pan	pan	NN
1979	1600	8	,	,	,
1979	1600	9	with	with	IN
1979	1600	10	meatier	meaty	JJR
1979	1600	11	portions	portion	NNS
1979	1600	12	toward	toward	IN
1979	1600	13	outside	outside	RB
1979	1600	14	;	;	:
1979	1600	15	cover	cover	VB
1979	1600	16	with	with	IN
1979	1600	17	wax	wax	NN
1979	1600	18	paper	paper	NN
1979	1600	19	.	.	.
1979	1601	1	Reserve	reserve	NN
1979	1601	2	remaining	remain	VBG
1979	1601	3	soy	soy	NN
1979	1601	4	and	and	CC
1979	1601	5	noodle	noodle	NN
1979	1601	6	mixture	mixture	NN
1979	1601	7	.	.	.
1979	1602	1	Microwave	microwave	VB
1979	1602	2	at	at	IN
1979	1602	3	MEDIUM	MEDIUM	NNP
1979	1602	4	-	-	HYPH
1979	1602	5	HIGH	HIGH	NNP
1979	1602	6	(	(	-LRB-
1979	1602	7	70	70	CD
1979	1602	8	%	%	NN
1979	1602	9	power	power	NN
1979	1602	10	)	)	-RRB-
1979	1602	11	10	10	CD
1979	1602	12	minutes	minute	NNS
1979	1602	13	per	per	IN
1979	1602	14	pound	pound	NN
1979	1602	15	.	.	.
1979	1603	1	Halfway	halfway	RB
1979	1603	2	through	through	IN
1979	1603	3	cooking	cooking	NN
1979	1603	4	time	time	NN
1979	1603	5	turn	turn	VBP
1979	1603	6	legs	leg	NNS
1979	1603	7	and	and	CC
1979	1603	8	thighs	thigh	NNS
1979	1603	9	over	over	RP
1979	1603	10	;	;	:
1979	1603	11	spoon	spoon	RB
1979	1603	12	on	on	RB
1979	1603	13	remaining	remain	VBG
1979	1603	14	soy	soy	NN
1979	1603	15	mixture	mixture	NN
1979	1603	16	and	and	CC
1979	1603	17	sprinkle	sprinkle	VB
1979	1603	18	with	with	IN
1979	1603	19	remaining	remain	VBG
1979	1603	20	noodle	noodle	NN
1979	1603	21	mixture	mixture	NN
1979	1603	22	.	.	.
1979	1604	1	Cover	cover	VB
1979	1604	2	with	with	IN
1979	1604	3	a	a	DT
1979	1604	4	double	double	JJ
1979	1604	5	thickness	thickness	NN
1979	1604	6	of	of	IN
1979	1604	7	paper	paper	NN
1979	1604	8	towels	towel	NNS
1979	1604	9	.	.	.
1979	1605	1	Complete	complete	JJ
1979	1605	2	cooking	cooking	NN
1979	1605	3	,	,	,
1979	1605	4	remove	remove	VB
1979	1605	5	paper	paper	NN
1979	1605	6	towels	towel	NNS
1979	1605	7	during	during	IN
1979	1605	8	last	last	JJ
1979	1605	9	2	2	CD
1979	1605	10	minutes	minute	NNS
1979	1605	11	.	.	.
1979	1606	1	Let	let	VB
1979	1606	2	stand	stand	VB
1979	1606	3	,	,	,
1979	1606	4	uncovered	uncover	VBN
1979	1606	5	,	,	,
1979	1606	6	5	5	CD
1979	1606	7	minutes	minute	NNS
1979	1606	8	before	before	IN
1979	1606	9	serving	serve	VBG
1979	1606	10	.	.	.
1979	1607	1	DRUMSTICKS	drumstick	NNS
1979	1607	2	LITTLE	LITTLE	NNP
1979	1607	3	ITALY	ITALY	NNP
1979	1607	4	STYLEServes	styleserve	VBZ
1979	1607	5	4	4	CD
1979	1607	6	Do	do	VBP
1979	1607	7	you	-PRON-	PRP
1979	1607	8	know	know	VB
1979	1607	9	how	how	WRB
1979	1607	10	to	to	TO
1979	1607	11	tell	tell	VB
1979	1607	12	when	when	WRB
1979	1607	13	rice	rice	NN
1979	1607	14	is	be	VBZ
1979	1607	15	done	do	VBN
1979	1607	16	?	?	.
1979	1608	1	The	the	DT
1979	1608	2	aim	aim	NN
1979	1608	3	of	of	IN
1979	1608	4	cooking	cooking	NN
1979	1608	5	rice	rice	NN
1979	1608	6	is	be	VBZ
1979	1608	7	to	to	TO
1979	1608	8	have	have	VB
1979	1608	9	all	all	PDT
1979	1608	10	the	the	DT
1979	1608	11	little	little	JJ
1979	1608	12	starch	starch	NN
1979	1608	13	granules	granule	NNS
1979	1608	14	inside	inside	IN
1979	1608	15	each	each	DT
1979	1608	16	grain	grain	NN
1979	1608	17	swell	swell	NN
1979	1608	18	with	with	IN
1979	1608	19	water	water	NN
1979	1608	20	but	but	CC
1979	1608	21	not	not	RB
1979	1608	22	burst	burst	VB
1979	1608	23	.	.	.
1979	1609	1	You	-PRON-	PRP
1979	1609	2	can	can	MD
1979	1609	3	tell	tell	VB
1979	1609	4	that	that	DT
1979	1609	5	rice	rice	NN
1979	1609	6	is	be	VBZ
1979	1609	7	undercooked	undercooked	JJ
1979	1609	8	if	if	IN
1979	1609	9	you	-PRON-	PRP
1979	1609	10	pinch	pinch	VBP
1979	1609	11	a	a	DT
1979	1609	12	grain	grain	NN
1979	1609	13	and	and	CC
1979	1609	14	feel	feel	VB
1979	1609	15	a	a	DT
1979	1609	16	hard	hard	JJ
1979	1609	17	or	or	CC
1979	1609	18	gritty	gritty	JJ
1979	1609	19	core	core	NN
1979	1609	20	.	.	.
1979	1610	1	You	-PRON-	PRP
1979	1610	2	can	can	MD
1979	1610	3	tell	tell	VB
1979	1610	4	that	that	IN
1979	1610	5	it	-PRON-	PRP
1979	1610	6	's	be	VBZ
1979	1610	7	overcooked	overcooked	JJ
1979	1610	8	if	if	IN
1979	1610	9	you	-PRON-	PRP
1979	1610	10	look	look	VBP
1979	1610	11	at	at	IN
1979	1610	12	a	a	DT
1979	1610	13	grain	grain	NN
1979	1610	14	closely	closely	RB
1979	1610	15	and	and	CC
1979	1610	16	find	find	VB
1979	1610	17	that	that	IN
1979	1610	18	the	the	DT
1979	1610	19	edges	edge	NNS
1979	1610	20	are	be	VBP
1979	1610	21	split	split	VBN
1979	1610	22	and	and	CC
1979	1610	23	ragged	rag	VBN
1979	1610	24	.	.	.
1979	1611	1	It	-PRON-	PRP
1979	1611	2	's	be	VBZ
1979	1611	3	perfectly	perfectly	RB
1979	1611	4	cooked	cook	VBN
1979	1611	5	if	if	IN
1979	1611	6	the	the	DT
1979	1611	7	grain	grain	NN
1979	1611	8	is	be	VBZ
1979	1611	9	the	the	DT
1979	1611	10	same	same	JJ
1979	1611	11	smooth	smooth	JJ
1979	1611	12	shape	shape	NN
1979	1611	13	as	as	IN
1979	1611	14	the	the	DT
1979	1611	15	uncooked	uncooked	JJ
1979	1611	16	grain	grain	NN
1979	1611	17	,	,	,
1979	1611	18	only	only	RB
1979	1611	19	puffed	puff	VBD
1979	1611	20	,	,	,
1979	1611	21	swollen	swollen	JJ
1979	1611	22	and	and	CC
1979	1611	23	soft	soft	JJ
1979	1611	24	.	.	.
1979	1612	1	1	1	CD
1979	1612	2	cup	cup	NN
1979	1612	3	chopped	chop	VBN
1979	1612	4	,	,	,
1979	1612	5	canned	can	VBN
1979	1612	6	tomatoes	tomato	NNS
1979	1612	7	3/4	3/4	CD
1979	1612	8	cup	cup	NNP
1979	1612	9	long	long	JJ
1979	1612	10	grain	grain	NN
1979	1612	11	rice	rice	NN
1979	1612	12	1	1	CD
1979	1612	13	cup	cup	NN
1979	1612	14	chicken	chicken	NNP
1979	1612	15	broth	broth	NNP
1979	1612	16	1/2	1/2	CD
1979	1612	17	cup	cup	NN
1979	1612	18	dry	dry	JJ
1979	1612	19	white	white	JJ
1979	1612	20	wine	wine	NN
1979	1612	21	1	1	CD
1979	1612	22	medium	medium	NN
1979	1612	23	onion	onion	NN
1979	1612	24	,	,	,
1979	1612	25	chopped	chop	VBD
1979	1612	26	1	1	CD
1979	1612	27	large	large	JJ
1979	1612	28	clove	clove	NN
1979	1612	29	garlic	garlic	NN
1979	1612	30	,	,	,
1979	1612	31	crushed	crush	VBD
1979	1612	32	1/2	1/2	CD
1979	1612	33	teaspoon	teaspoon	NN
1979	1612	34	dried	dry	VBN
1979	1612	35	thyme	thyme	NNS
1979	1612	36	5	5	CD
1979	1612	37	roaster	roaster	NN
1979	1612	38	drumsticks	drumstick	NNS
1979	1612	39	Salt	salt	NN
1979	1612	40	and	and	CC
1979	1612	41	ground	ground	NN
1979	1612	42	pepper	pepper	NN
1979	1612	43	to	to	IN
1979	1612	44	taste	taste	NN
1979	1612	45	2	2	CD
1979	1612	46	tablespoons	tablespoon	NNS
1979	1612	47	or	or	CC
1979	1612	48	more	more	RBR
1979	1612	49	minced	mince	VBN
1979	1612	50	,	,	,
1979	1612	51	fresh	fresh	JJ
1979	1612	52	parsley	parsley	NN
1979	1612	53	In	in	IN
1979	1612	54	a	a	DT
1979	1612	55	3	3	CD
1979	1612	56	quart	quart	JJ
1979	1612	57	microwave	microwave	JJ
1979	1612	58	-	-	HYPH
1979	1612	59	safe	safe	JJ
1979	1612	60	utensil	utensil	JJ
1979	1612	61	combine	combine	NN
1979	1612	62	tomatoes	tomato	NNS
1979	1612	63	and	and	CC
1979	1612	64	rice	rice	NN
1979	1612	65	.	.	.
1979	1613	1	Stir	stir	VB
1979	1613	2	in	in	IN
1979	1613	3	broth	broth	NN
1979	1613	4	and	and	CC
1979	1613	5	wine	wine	NN
1979	1613	6	;	;	:
1979	1613	7	add	add	VB
1979	1613	8	onion	onion	NN
1979	1613	9	,	,	,
1979	1613	10	garlic	garlic	NN
1979	1613	11	,	,	,
1979	1613	12	thyme	thyme	NNS
1979	1613	13	,	,	,
1979	1613	14	and	and	CC
1979	1613	15	mix	mix	VB
1979	1613	16	well	well	RB
1979	1613	17	.	.	.
1979	1614	1	Cover	cover	VB
1979	1614	2	with	with	IN
1979	1614	3	plastic	plastic	JJ
1979	1614	4	wrap	wrap	NN
1979	1614	5	;	;	:
1979	1614	6	microwave	microwave	NN
1979	1614	7	at	at	IN
1979	1614	8	high	high	JJ
1979	1614	9	(	(	-LRB-
1979	1614	10	100	100	CD
1979	1614	11	%	%	NN
1979	1614	12	power	power	NN
1979	1614	13	)	)	-RRB-
1979	1614	14	5	5	CD
1979	1614	15	minutes	minute	NNS
1979	1614	16	.	.	.
1979	1615	1	Arrange	arrange	NN
1979	1615	2	drumsticks	drumstick	VBZ
1979	1615	3	over	over	IN
1979	1615	4	top	top	NN
1979	1615	5	of	of	IN
1979	1615	6	mixture	mixture	NN
1979	1615	7	,	,	,
1979	1615	8	with	with	IN
1979	1615	9	meatiest	meatiest	NN
1979	1615	10	portions	portion	NNS
1979	1615	11	to	to	IN
1979	1615	12	the	the	DT
1979	1615	13	outer	outer	JJ
1979	1615	14	edge	edge	NN
1979	1615	15	of	of	IN
1979	1615	16	utensil	utensil	NN
1979	1615	17	.	.	.
1979	1616	1	Re	Re	NNS
1979	1616	2	-	-	NN
1979	1616	3	cover	cover	VB
1979	1616	4	with	with	IN
1979	1616	5	plastic	plastic	JJ
1979	1616	6	wrap	wrap	NN
1979	1616	7	;	;	:
1979	1616	8	microwave	microwave	NN
1979	1616	9	at	at	IN
1979	1616	10	HIGH	HIGH	NNP
1979	1616	11	(	(	-LRB-
1979	1616	12	100	100	CD
1979	1616	13	%	%	NN
1979	1616	14	power	power	NN
1979	1616	15	)	)	-RRB-
1979	1616	16	5	5	CD
1979	1616	17	minutes	minute	NNS
1979	1616	18	then	then	RB
1979	1616	19	at	at	IN
1979	1616	20	MEDIUM	MEDIUM	NNP
1979	1616	21	-	-	HYPH
1979	1616	22	HIGH	HIGH	NNP
1979	1616	23	(	(	-LRB-
1979	1616	24	70	70	CD
1979	1616	25	%	%	NN
1979	1616	26	power	power	NN
1979	1616	27	)	)	-RRB-
1979	1616	28	12	12	CD
1979	1616	29	minutes	minute	NNS
1979	1616	30	per	per	IN
1979	1616	31	pound	pound	NN
1979	1616	32	.	.	.
1979	1617	1	Halfway	halfway	RB
1979	1617	2	through	through	IN
1979	1617	3	cooking	cooking	NN
1979	1617	4	time	time	NN
1979	1617	5	stir	stir	NN
1979	1617	6	and	and	CC
1979	1617	7	turn	turn	VB
1979	1617	8	drumsticks	drumstick	NNS
1979	1617	9	over	over	RP
1979	1617	10	.	.	.
1979	1618	1	Re	Re	NNS
1979	1618	2	-	-	NN
1979	1618	3	cover	cover	VB
1979	1618	4	and	and	CC
1979	1618	5	complete	complete	VB
1979	1618	6	the	the	DT
1979	1618	7	cooking	cooking	NN
1979	1618	8	.	.	.
1979	1619	1	Let	let	VB
1979	1619	2	stand	stand	VB
1979	1619	3	,	,	,
1979	1619	4	covered	cover	VBN
1979	1619	5	10	10	CD
1979	1619	6	minutes	minute	NNS
1979	1619	7	before	before	IN
1979	1619	8	serving	serve	VBG
1979	1619	9	.	.	.
1979	1620	1	Test	test	VB
1979	1620	2	for	for	IN
1979	1620	3	doneness	doneness	NN
1979	1620	4	after	after	IN
1979	1620	5	standing	standing	NN
1979	1620	6	;	;	:
1979	1620	7	juices	juice	NNS
1979	1620	8	should	should	MD
1979	1620	9	run	run	VB
1979	1620	10	clear	clear	JJ
1979	1620	11	with	with	IN
1979	1620	12	no	no	DT
1979	1620	13	hint	hint	NN
1979	1620	14	of	of	IN
1979	1620	15	pink	pink	NN
1979	1620	16	when	when	WRB
1979	1620	17	drumstick	drumstick	NNP
1979	1620	18	is	be	VBZ
1979	1620	19	pierced	pierce	VBN
1979	1620	20	.	.	.
1979	1621	1	Season	season	NN
1979	1621	2	with	with	IN
1979	1621	3	salt	salt	NN
1979	1621	4	and	and	CC
1979	1621	5	pepper	pepper	NN
1979	1621	6	.	.	.
1979	1622	1	Add	add	VB
1979	1622	2	parsley	parsley	NN
1979	1622	3	to	to	TO
1979	1622	4	rice	rice	VB
1979	1622	5	mixture	mixture	NN
1979	1622	6	for	for	IN
1979	1622	7	garnish	garnish	NN
1979	1622	8	.	.	.
1979	1623	1	OLIVE	olive	NN
1979	1623	2	MICROWAVED	microwave	VBD
1979	1623	3	CHICKENMakes	chickenmake	NNS
1979	1623	4	6	6	CD
1979	1623	5	Drumsticks	drumstick	NNS
1979	1623	6	When	when	WRB
1979	1623	7	you	-PRON-	PRP
1979	1623	8	saw	see	VBD
1979	1623	9	the	the	DT
1979	1623	10	title	title	NN
1979	1623	11	of	of	IN
1979	1623	12	this	this	DT
1979	1623	13	recipe	recipe	NN
1979	1623	14	,	,	,
1979	1623	15	did	do	VBD
1979	1623	16	you	-PRON-	PRP
1979	1623	17	hesitate	hesitate	VB
1979	1623	18	because	because	IN
1979	1623	19	you	-PRON-	PRP
1979	1623	20	were	be	VBD
1979	1623	21	concerned	concern	VBN
1979	1623	22	that	that	IN
1979	1623	23	the	the	DT
1979	1623	24	calories	calorie	NNS
1979	1623	25	in	in	IN
1979	1623	26	olives	olive	NNS
1979	1623	27	could	could	MD
1979	1623	28	wreck	wreck	VB
1979	1623	29	your	-PRON-	PRP$
1979	1623	30	diet	diet	NN
1979	1623	31	?	?	.
1979	1624	1	Not	not	RB
1979	1624	2	to	to	TO
1979	1624	3	worry	worry	VB
1979	1624	4	!	!	.
1979	1625	1	Olives	olive	NNS
1979	1625	2	are	be	VBP
1979	1625	3	actually	actually	RB
1979	1625	4	a	a	DT
1979	1625	5	fairly	fairly	RB
1979	1625	6	low	low	JJ
1979	1625	7	calorie	calorie	NN
1979	1625	8	food	food	NN
1979	1625	9	,	,	,
1979	1625	10	with	with	IN
1979	1625	11	the	the	DT
1979	1625	12	average	average	JJ
1979	1625	13	one	one	NN
1979	1625	14	having	have	VBG
1979	1625	15	only	only	RB
1979	1625	16	4	4	CD
1979	1625	17	-	-	SYM
1979	1625	18	5	5	CD
1979	1625	19	calories	calorie	NNS
1979	1625	20	.	.	.
1979	1626	1	The	the	DT
1979	1626	2	largest	large	JJS
1979	1626	3	jumbo	jumbo	JJ
1979	1626	4	olive	olive	NN
1979	1626	5	has	have	VBZ
1979	1626	6	only	only	RB
1979	1626	7	12	12	CD
1979	1626	8	calories	calorie	NNS
1979	1626	9	.	.	.
1979	1627	1	6	6	CD
1979	1627	2	chicken	chicken	NN
1979	1627	3	drumsticks	drumstick	VBZ
1979	1627	4	1	1	CD
1979	1627	5	cup	cup	NN
1979	1627	6	slivered	sliver	VBN
1979	1627	7	onion	onion	NN
1979	1627	8	strips	strip	NNS
1979	1627	9	1/2	1/2	CD
1979	1627	10	cup	cup	NN
1979	1627	11	slivered	sliver	VBD
1979	1627	12	green	green	JJ
1979	1627	13	pepper	pepper	NN
1979	1627	14	strips	strip	NNS
1979	1627	15	1/2	1/2	CD
1979	1627	16	cup	cup	NN
1979	1627	17	thawed	thaw	VBN
1979	1627	18	lemonade	lemonade	NNP
1979	1627	19	concentrate	concentrate	NNP
1979	1627	20	1/2	1/2	CD
1979	1627	21	cup	cup	NNP
1979	1627	22	ketchup	ketchup	NN
1979	1627	23	1/4	1/4	CD
1979	1627	24	cup	cup	NNP
1979	1627	25	sliced	slice	VBN
1979	1627	26	pimento	pimento	NN
1979	1627	27	-	-	HYPH
1979	1627	28	stuffed	stuff	VBN
1979	1627	29	olives	olive	VBZ
1979	1627	30	1/4	1/4	CD
1979	1627	31	cup	cup	NN
1979	1627	32	sliced	slice	VBD
1979	1627	33	pitted	pit	VBD
1979	1627	34	ripe	ripe	JJ
1979	1627	35	olives	olive	VBZ
1979	1627	36	2	2	CD
1979	1627	37	teaspoons	teaspoon	NNS
1979	1627	38	Worcestershire	Worcestershire	NNP
1979	1627	39	sauce	sauce	NN
1979	1627	40	1	1	CD
1979	1627	41	clove	clove	NN
1979	1627	42	garlic	garlic	NNP
1979	1627	43	,	,	,
1979	1627	44	minced	mince	VBN
1979	1627	45	Remove	Remove	NNP
1979	1627	46	and	and	CC
1979	1627	47	discard	discard	VB
1979	1627	48	skin	skin	NN
1979	1627	49	from	from	IN
1979	1627	50	drumsticks	drumstick	NNS
1979	1627	51	.	.	.
1979	1628	1	In	in	IN
1979	1628	2	a	a	DT
1979	1628	3	12	12	CD
1979	1628	4	x	x	SYM
1979	1628	5	8-inch	8-inch	CD
1979	1628	6	microwave	microwave	JJ
1979	1628	7	-	-	HYPH
1979	1628	8	safe	safe	JJ
1979	1628	9	utensil	utensil	JJ
1979	1628	10	,	,	,
1979	1628	11	combine	combine	VB
1979	1628	12	remaining	remain	VBG
1979	1628	13	ingredients	ingredient	NNS
1979	1628	14	;	;	:
1979	1628	15	cover	cover	VB
1979	1628	16	with	with	IN
1979	1628	17	plastic	plastic	JJ
1979	1628	18	wrap	wrap	NN
1979	1628	19	.	.	.
1979	1629	1	Microwave	microwave	VB
1979	1629	2	HIGH	HIGH	NNP
1979	1629	3	(	(	-LRB-
1979	1629	4	100	100	CD
1979	1629	5	%	%	NN
1979	1629	6	power	power	NN
1979	1629	7	)	)	-RRB-
1979	1629	8	5	5	CD
1979	1629	9	minutes	minute	NNS
1979	1629	10	,	,	,
1979	1629	11	stirring	stir	VBG
1979	1629	12	once	once	RB
1979	1629	13	.	.	.
1979	1630	1	Turn	turn	VB
1979	1630	2	drumsticks	drumstick	VBZ
1979	1630	3	in	in	IN
1979	1630	4	sauce	sauce	NN
1979	1630	5	to	to	IN
1979	1630	6	coat	coat	NN
1979	1630	7	.	.	.
1979	1631	1	Arrange	arrange	NN
1979	1631	2	drumsticks	drumstick	NNS
1979	1631	3	in	in	IN
1979	1631	4	circular	circular	JJ
1979	1631	5	pattern	pattern	NN
1979	1631	6	in	in	IN
1979	1631	7	sauce	sauce	NN
1979	1631	8	with	with	IN
1979	1631	9	meatier	meaty	JJR
1979	1631	10	portions	portion	NNS
1979	1631	11	toward	toward	IN
1979	1631	12	outside	outside	RB
1979	1631	13	of	of	IN
1979	1631	14	utensil	utensil	JJ
1979	1631	15	.	.	.
1979	1632	1	Cover	cover	VB
1979	1632	2	with	with	IN
1979	1632	3	wax	wax	NN
1979	1632	4	paper	paper	NN
1979	1632	5	;	;	:
1979	1632	6	microwave	microwave	NN
1979	1632	7	at	at	IN
1979	1632	8	MEDIUM	MEDIUM	NNP
1979	1632	9	-	-	HYPH
1979	1632	10	HIGH	HIGH	NNP
1979	1632	11	(	(	-LRB-
1979	1632	12	70	70	CD
1979	1632	13	%	%	NN
1979	1632	14	power	power	NN
1979	1632	15	)	)	-RRB-
1979	1632	16	10	10	CD
1979	1632	17	minutes	minute	NNS
1979	1632	18	per	per	IN
1979	1632	19	pound	pound	NN
1979	1632	20	.	.	.
1979	1633	1	Halfway	halfway	RB
1979	1633	2	through	through	IN
1979	1633	3	cooking	cooking	NN
1979	1633	4	time	time	NN
1979	1633	5	,	,	,
1979	1633	6	turn	turn	VB
1979	1633	7	drumsticks	drumstick	NNS
1979	1633	8	and	and	CC
1979	1633	9	spoon	spoon	NN
1979	1633	10	sauce	sauce	NN
1979	1633	11	on	on	IN
1979	1633	12	top	top	NN
1979	1633	13	.	.	.
1979	1634	1	Re	Re	NNS
1979	1634	2	-	-	NN
1979	1634	3	cover	cover	VB
1979	1634	4	with	with	IN
1979	1634	5	wax	wax	NN
1979	1634	6	paper	paper	NN
1979	1634	7	;	;	:
1979	1634	8	complete	complete	JJ
1979	1634	9	cooking	cooking	NN
1979	1634	10	.	.	.
1979	1635	1	Let	let	VB
1979	1635	2	stand	stand	VB
1979	1635	3	,	,	,
1979	1635	4	covered	cover	VBN
1979	1635	5	,	,	,
1979	1635	6	10	10	CD
1979	1635	7	minutes	minute	NNS
1979	1635	8	before	before	IN
1979	1635	9	serving	serve	VBG
1979	1635	10	.	.	.
1979	1636	1	PENNSYLVANIA	PENNSYLVANIA	NNP
1979	1636	2	DUTCH	DUTCH	NNP
1979	1636	3	-	-	HYPH
1979	1636	4	COUNTRY	COUNTRY	NNP
1979	1636	5	DRUMSTICKSServes	drumsticksserve	NNS
1979	1636	6	2	2	CD
1979	1636	7	When	when	WRB
1979	1636	8	you	-PRON-	PRP
1979	1636	9	're	be	VBP
1979	1636	10	buying	buy	VBG
1979	1636	11	the	the	DT
1979	1636	12	apples	apple	NNS
1979	1636	13	for	for	IN
1979	1636	14	this	this	DT
1979	1636	15	recipe	recipe	NN
1979	1636	16	,	,	,
1979	1636	17	you	-PRON-	PRP
1979	1636	18	can	can	MD
1979	1636	19	tell	tell	VB
1979	1636	20	which	which	WDT
1979	1636	21	ones	one	NNS
1979	1636	22	are	be	VBP
1979	1636	23	Red	Red	NNP
1979	1636	24	Delicious	Delicious	NNP
1979	1636	25	by	by	IN
1979	1636	26	looking	look	VBG
1979	1636	27	at	at	IN
1979	1636	28	the	the	DT
1979	1636	29	base	base	NN
1979	1636	30	of	of	IN
1979	1636	31	the	the	DT
1979	1636	32	apples	apple	NNS
1979	1636	33	.	.	.
1979	1637	1	A	a	DT
1979	1637	2	Red	Red	NNP
1979	1637	3	Delicious	Delicious	NNP
1979	1637	4	always	always	RB
1979	1637	5	has	have	VBZ
1979	1637	6	five	five	CD
1979	1637	7	knobs	knob	NNS
1979	1637	8	or	or	CC
1979	1637	9	points	point	NNS
1979	1637	10	at	at	IN
1979	1637	11	the	the	DT
1979	1637	12	base	base	NN
1979	1637	13	.	.	.
1979	1638	1	5	5	CD
1979	1638	2	roaster	roaster	NN
1979	1638	3	drumsticks	drumstick	NNS
1979	1638	4	Salt	salt	NN
1979	1638	5	and	and	CC
1979	1638	6	ground	ground	NN
1979	1638	7	pepper	pepper	NN
1979	1638	8	to	to	TO
1979	1638	9	taste	taste	NN
1979	1638	10	6	6	CD
1979	1638	11	tablespoons	tablespoon	NNS
1979	1638	12	butter	butter	NN
1979	1638	13	or	or	CC
1979	1638	14	margarine	margarine	NN
1979	1638	15	,	,	,
1979	1638	16	divided	divide	VBD
1979	1638	17	1/2	1/2	CD
1979	1638	18	cup	cup	NN
1979	1638	19	apple	apple	NN
1979	1638	20	juice	juice	NN
1979	1638	21	(	(	-LRB-
1979	1638	22	1/4	1/4	CD
1979	1638	23	cup	cup	NN
1979	1638	24	for	for	IN
1979	1638	25	microwave	microwave	NN
1979	1638	26	)	)	-RRB-
1979	1638	27	1	1	CD
1979	1638	28	tablespoon	tablespoon	NN
1979	1638	29	soy	soy	NN
1979	1638	30	sauce	sauce	NN
1979	1638	31	(	(	-LRB-
1979	1638	32	1	1	CD
1979	1638	33	-	-	SYM
1979	1638	34	1/2	1/2	CD
1979	1638	35	teaspoons	teaspoon	NNS
1979	1638	36	for	for	IN
1979	1638	37	microwave	microwave	NN
1979	1638	38	)	)	-RRB-
1979	1638	39	1/4	1/4	CD
1979	1638	40	cup	cup	NN
1979	1638	41	brown	brown	JJ
1979	1638	42	sugar	sugar	NN
1979	1638	43	,	,	,
1979	1638	44	firmly	firmly	RB
1979	1638	45	-	-	HYPH
1979	1638	46	packed	pack	VBN
1979	1638	47	(	(	-LRB-
1979	1638	48	1/8	1/8	CD
1979	1638	49	cup	cup	NN
1979	1638	50	for	for	IN
1979	1638	51	microwave	microwave	NN
1979	1638	52	)	)	-RRB-
1979	1638	53	2	2	CD
1979	1638	54	Red	Red	NNP
1979	1638	55	Delicious	Delicious	NNP
1979	1638	56	apples	apple	NNS
1979	1638	57	,	,	,
1979	1638	58	peeled	peel	VBN
1979	1638	59	,	,	,
1979	1638	60	cored	core	VBN
1979	1638	61	and	and	CC
1979	1638	62	cut	cut	VBN
1979	1638	63	into	into	IN
1979	1638	64	8	8	CD
1979	1638	65	wedges	wedge	NNS
1979	1638	66	each	each	DT
1979	1638	67	2	2	CD
1979	1638	68	tablespoons	tablespoon	NNS
1979	1638	69	sugar	sugar	NN
1979	1638	70	Conventional	Conventional	NNP
1979	1638	71	Method	method	NN
1979	1638	72	:	:	:
1979	1638	73	Season	season	NN
1979	1638	74	drumsticks	drumstick	NNS
1979	1638	75	with	with	IN
1979	1638	76	salt	salt	NN
1979	1638	77	and	and	CC
1979	1638	78	pepper	pepper	NN
1979	1638	79	.	.	.
1979	1639	1	In	in	IN
1979	1639	2	a	a	DT
1979	1639	3	large	large	JJ
1979	1639	4	skillet	skillet	NN
1979	1639	5	over	over	IN
1979	1639	6	medium	medium	JJ
1979	1639	7	heat	heat	NNP
1979	1639	8	,	,	,
1979	1639	9	melt	melt	VBP
1979	1639	10	3	3	CD
1979	1639	11	tablespoons	tablespoon	NNS
1979	1639	12	butter	butter	NN
1979	1639	13	.	.	.
1979	1640	1	Add	add	VB
1979	1640	2	drumsticks	drumstick	NNS
1979	1640	3	and	and	CC
1979	1640	4	brown	brown	NNP
1979	1640	5	for	for	IN
1979	1640	6	4	4	CD
1979	1640	7	to	to	TO
1979	1640	8	5	5	CD
1979	1640	9	minutes	minute	NNS
1979	1640	10	per	per	IN
1979	1640	11	side	side	NN
1979	1640	12	.	.	.
1979	1641	1	In	in	IN
1979	1641	2	a	a	DT
1979	1641	3	measuring	measure	VBG
1979	1641	4	cup	cup	NN
1979	1641	5	combine	combine	NN
1979	1641	6	apple	apple	NN
1979	1641	7	juice	juice	NN
1979	1641	8	,	,	,
1979	1641	9	soy	soy	NN
1979	1641	10	sauce	sauce	NN
1979	1641	11	and	and	CC
1979	1641	12	brown	brown	JJ
1979	1641	13	sugar	sugar	NN
1979	1641	14	and	and	CC
1979	1641	15	pour	pour	VBP
1979	1641	16	over	over	IN
1979	1641	17	drumsticks	drumstick	NNS
1979	1641	18	.	.	.
1979	1642	1	Cover	cover	NN
1979	1642	2	and	and	CC
1979	1642	3	simmer	simmer	JJ
1979	1642	4	20	20	CD
1979	1642	5	minutes	minute	NNS
1979	1642	6	.	.	.
1979	1643	1	Turn	turn	VB
1979	1643	2	and	and	CC
1979	1643	3	simmer	simmer	NN
1979	1643	4	25	25	CD
1979	1643	5	minutes	minute	NNS
1979	1643	6	longer	long	RBR
1979	1643	7	.	.	.
1979	1644	1	Ten	ten	CD
1979	1644	2	minutes	minute	NNS
1979	1644	3	before	before	IN
1979	1644	4	end	end	NN
1979	1644	5	of	of	IN
1979	1644	6	cooking	cooking	NN
1979	1644	7	time	time	NN
1979	1644	8	,	,	,
1979	1644	9	in	in	IN
1979	1644	10	another	another	DT
1979	1644	11	skillet	skillet	NN
1979	1644	12	,	,	,
1979	1644	13	over	over	IN
1979	1644	14	medium	medium	NN
1979	1644	15	-	-	HYPH
1979	1644	16	high	high	JJ
1979	1644	17	heat	heat	NN
1979	1644	18	,	,	,
1979	1644	19	melt	melt	NN
1979	1644	20	remaining	remain	VBG
1979	1644	21	butter	butter	NN
1979	1644	22	.	.	.
1979	1645	1	Add	add	VB
1979	1645	2	apple	apple	NN
1979	1645	3	wedges	wedge	NNS
1979	1645	4	and	and	CC
1979	1645	5	brown	brown	VB
1979	1645	6	on	on	IN
1979	1645	7	one	one	CD
1979	1645	8	side	side	NN
1979	1645	9	.	.	.
1979	1646	1	Sprinkle	sprinkle	VB
1979	1646	2	with	with	IN
1979	1646	3	sugar	sugar	NN
1979	1646	4	and	and	CC
1979	1646	5	turn	turn	VB
1979	1646	6	.	.	.
1979	1647	1	Brown	brown	JJ
1979	1647	2	other	other	JJ
1979	1647	3	side	side	NN
1979	1647	4	.	.	.
1979	1648	1	Transfer	transfer	NN
1979	1648	2	chicken	chicken	NN
1979	1648	3	to	to	IN
1979	1648	4	serving	serve	VBG
1979	1648	5	dish	dish	NN
1979	1648	6	and	and	CC
1979	1648	7	top	top	NN
1979	1648	8	with	with	IN
1979	1648	9	apple	apple	NN
1979	1648	10	wedges	wedge	NNS
1979	1648	11	.	.	.
1979	1649	1	Spoon	spoon	NN
1979	1649	2	sauce	sauce	NN
1979	1649	3	over	over	IN
1979	1649	4	top	top	NN
1979	1649	5	.	.	.
1979	1650	1	aMicrowave	aMicrowave	NNP
1979	1650	2	Oven	Oven	NNP
1979	1650	3	:	:	:
1979	1650	4	Place	place	NN
1979	1650	5	2	2	CD
1979	1650	6	tablespoons	tablespoon	NNS
1979	1650	7	of	of	IN
1979	1650	8	butter	butter	NN
1979	1650	9	in	in	IN
1979	1650	10	a	a	DT
1979	1650	11	9-inch	9-inch	CD
1979	1650	12	microwave	microwave	JJ
1979	1650	13	-	-	HYPH
1979	1650	14	safe	safe	JJ
1979	1650	15	utensil	utensil	NN
1979	1650	16	.	.	.
1979	1651	1	Microwave	microwave	VB
1979	1651	2	at	at	IN
1979	1651	3	HIGH	HIGH	NNP
1979	1651	4	(	(	-LRB-
1979	1651	5	100	100	CD
1979	1651	6	%	%	NN
1979	1651	7	power	power	NN
1979	1651	8	)	)	-RRB-
1979	1651	9	40	40	CD
1979	1651	10	seconds	second	NNS
1979	1651	11	.	.	.
1979	1652	1	Combine	combine	VB
1979	1652	2	1/4	1/4	CD
1979	1652	3	cup	cup	NN
1979	1652	4	apple	apple	NN
1979	1652	5	juice	juice	NN
1979	1652	6	,	,	,
1979	1652	7	1	1	CD
1979	1652	8	1/2	1/2	CD
1979	1652	9	teaspoons	teaspoon	NNS
1979	1652	10	soy	soy	NN
1979	1652	11	sauce	sauce	NN
1979	1652	12	and	and	CC
1979	1652	13	1/8	1/8	CD
1979	1652	14	cup	cup	NN
1979	1652	15	firmly	firmly	RB
1979	1652	16	packed	pack	VBD
1979	1652	17	brown	brown	JJ
1979	1652	18	sugar	sugar	NN
1979	1652	19	with	with	IN
1979	1652	20	melted	melted	JJ
1979	1652	21	butter	butter	NN
1979	1652	22	.	.	.
1979	1653	1	Place	place	NN
1979	1653	2	drumsticks	drumstick	NNS
1979	1653	3	in	in	IN
1979	1653	4	apple	apple	NN
1979	1653	5	juice	juice	NN
1979	1653	6	mixture	mixture	NN
1979	1653	7	and	and	CC
1979	1653	8	turn	turn	VB
1979	1653	9	to	to	IN
1979	1653	10	coat	coat	NN
1979	1653	11	well	well	RB
1979	1653	12	.	.	.
1979	1654	1	Arrange	arrange	NN
1979	1654	2	drumsticks	drumstick	VBZ
1979	1654	3	with	with	IN
1979	1654	4	meatiest	meatiest	NN
1979	1654	5	portions	portion	NNS
1979	1654	6	toward	toward	IN
1979	1654	7	outer	outer	JJ
1979	1654	8	edge	edge	NN
1979	1654	9	of	of	IN
1979	1654	10	utensil	utensil	NN
1979	1654	11	.	.	.
1979	1655	1	Cover	cover	VB
1979	1655	2	with	with	IN
1979	1655	3	wax	wax	NN
1979	1655	4	paper	paper	NN
1979	1655	5	.	.	.
1979	1656	1	Microwave	microwave	VB
1979	1656	2	at	at	IN
1979	1656	3	MEDIUM	MEDIUM	NNP
1979	1656	4	-	-	HYPH
1979	1656	5	HIGH	HIGH	NNP
1979	1656	6	(	(	-LRB-
1979	1656	7	70	70	CD
1979	1656	8	%	%	NN
1979	1656	9	power	power	NN
1979	1656	10	)	)	-RRB-
1979	1656	11	12	12	CD
1979	1656	12	minutes	minute	NNS
1979	1656	13	per	per	IN
1979	1656	14	pound	pound	NN
1979	1656	15	.	.	.
1979	1657	1	Half	half	JJ
1979	1657	2	way	way	NN
1979	1657	3	through	through	IN
1979	1657	4	cooking	cooking	NN
1979	1657	5	time	time	NN
1979	1657	6	turn	turn	NN
1979	1657	7	drumsticks	drumstick	NNS
1979	1657	8	and	and	CC
1979	1657	9	spoon	spoon	NN
1979	1657	10	sauce	sauce	NN
1979	1657	11	over	over	IN
1979	1657	12	each	each	DT
1979	1657	13	.	.	.
1979	1658	1	Re	Re	NNS
1979	1658	2	-	-	NN
1979	1658	3	cover	cover	NN
1979	1658	4	and	and	CC
1979	1658	5	complete	complete	JJ
1979	1658	6	cooking	cooking	NN
1979	1658	7	.	.	.
1979	1659	1	Let	let	VB
1979	1659	2	stand	stand	VB
1979	1659	3	,	,	,
1979	1659	4	covered	cover	VBN
1979	1659	5	,	,	,
1979	1659	6	5	5	CD
1979	1659	7	to	to	TO
1979	1659	8	10	10	CD
1979	1659	9	minutes	minute	NNS
1979	1659	10	.	.	.
1979	1660	1	Place	place	NN
1979	1660	2	2	2	CD
1979	1660	3	tablespoons	tablespoon	NNS
1979	1660	4	butter	butter	NN
1979	1660	5	in	in	IN
1979	1660	6	a	a	DT
1979	1660	7	2-quart	2-quart	CD
1979	1660	8	microwave	microwave	JJ
1979	1660	9	-	-	HYPH
1979	1660	10	safe	safe	JJ
1979	1660	11	utensil	utensil	NN
1979	1660	12	.	.	.
1979	1661	1	Microwave	microwave	VB
1979	1661	2	at	at	IN
1979	1661	3	HIGH	HIGH	NNP
1979	1661	4	40	40	CD
1979	1661	5	seconds	second	NNS
1979	1661	6	.	.	.
1979	1662	1	Sprinkle	sprinkle	VB
1979	1662	2	butter	butter	NN
1979	1662	3	with	with	IN
1979	1662	4	2	2	CD
1979	1662	5	tablespoons	tablespoon	NNS
1979	1662	6	firmly	firmly	RB
1979	1662	7	packed	pack	VBD
1979	1662	8	brown	brown	JJ
1979	1662	9	sugar	sugar	NN
1979	1662	10	;	;	:
1979	1662	11	stir	stir	NNP
1979	1662	12	.	.	.
1979	1663	1	Place	place	NN
1979	1663	2	apple	apple	NN
1979	1663	3	wedges	wedge	NNS
1979	1663	4	in	in	IN
1979	1663	5	brown	brown	JJ
1979	1663	6	sugar	sugar	NN
1979	1663	7	mixture	mixture	NN
1979	1663	8	;	;	:
1979	1663	9	toss	toss	VB
1979	1663	10	gently	gently	RB
1979	1663	11	to	to	IN
1979	1663	12	coat	coat	NN
1979	1663	13	.	.	.
1979	1664	1	Microwave	microwave	VB
1979	1664	2	at	at	IN
1979	1664	3	HIGH	HIGH	NNP
1979	1664	4	3	3	CD
1979	1664	5	minutes	minute	NNS
1979	1664	6	,	,	,
1979	1664	7	stir	stir	VB
1979	1664	8	.	.	.
1979	1665	1	Microwave	microwave	VB
1979	1665	2	an	an	DT
1979	1665	3	additional	additional	JJ
1979	1665	4	3	3	CD
1979	1665	5	minutes	minute	NNS
1979	1665	6	or	or	CC
1979	1665	7	until	until	IN
1979	1665	8	apples	apple	NNS
1979	1665	9	are	be	VBP
1979	1665	10	tender	tender	JJ
1979	1665	11	.	.	.
1979	1666	1	Transfer	transfer	NN
1979	1666	2	chicken	chicken	NN
1979	1666	3	to	to	IN
1979	1666	4	serving	serve	VBG
1979	1666	5	dish	dish	NN
1979	1666	6	and	and	CC
1979	1666	7	top	top	NN
1979	1666	8	with	with	IN
1979	1666	9	apple	apple	NN
1979	1666	10	wedges	wedge	NNS
1979	1666	11	.	.	.
1979	1667	1	Spoon	spoon	NN
1979	1667	2	sauce	sauce	NN
1979	1667	3	over	over	IN
1979	1667	4	top	top	NN
1979	1667	5	.	.	.
1979	1668	1	ROASTER	ROASTER	NNP
1979	1668	2	THIGHS	THIGHS	NNP
1979	1668	3	IN	in	IN
1979	1668	4	WINEServes	wineserve	NNS
1979	1668	5	4	4	CD
1979	1668	6	For	for	IN
1979	1668	7	the	the	DT
1979	1668	8	longest	long	JJS
1979	1668	9	shelf	shelf	NN
1979	1668	10	life	life	NN
1979	1668	11	and	and	CC
1979	1668	12	the	the	DT
1979	1668	13	best	good	JJS
1979	1668	14	flavor	flavor	NN
1979	1668	15	,	,	,
1979	1668	16	do	do	VB
1979	1668	17	n't	not	RB
1979	1668	18	wash	wash	VB
1979	1668	19	the	the	DT
1979	1668	20	mushrooms	mushroom	NNS
1979	1668	21	called	call	VBN
1979	1668	22	for	for	IN
1979	1668	23	in	in	IN
1979	1668	24	this	this	DT
1979	1668	25	recipe	recipe	NN
1979	1668	26	until	until	IN
1979	1668	27	just	just	RB
1979	1668	28	before	before	IN
1979	1668	29	using	use	VBG
1979	1668	30	them	-PRON-	PRP
1979	1668	31	.	.	.
1979	1669	1	And	and	CC
1979	1669	2	do	do	VB
1979	1669	3	n't	not	RB
1979	1669	4	soak	soak	VB
1979	1669	5	them	-PRON-	PRP
1979	1669	6	,	,	,
1979	1669	7	just	just	RB
1979	1669	8	lightly	lightly	RB
1979	1669	9	mist	mist	VBP
1979	1669	10	them	-PRON-	PRP
1979	1669	11	or	or	CC
1979	1669	12	wipe	wipe	VB
1979	1669	13	them	-PRON-	PRP
1979	1669	14	with	with	IN
1979	1669	15	a	a	DT
1979	1669	16	damp	damp	JJ
1979	1669	17	paper	paper	NN
1979	1669	18	towel	towel	NN
1979	1669	19	.	.	.
1979	1670	1	With	with	IN
1979	1670	2	soaking	soaking	NN
1979	1670	3	,	,	,
1979	1670	4	they	-PRON-	PRP
1979	1670	5	easily	easily	RB
1979	1670	6	become	become	VBP
1979	1670	7	waterlogged	waterlogged	JJ
1979	1670	8	and	and	CC
1979	1670	9	lose	lose	VB
1979	1670	10	some	some	DT
1979	1670	11	of	of	IN
1979	1670	12	their	-PRON-	PRP$
1979	1670	13	flavor	flavor	NN
1979	1670	14	.	.	.
1979	1671	1	4	4	CD
1979	1671	2	roaster	roaster	VB
1979	1671	3	boneless	boneless	NN
1979	1671	4	thigh	thigh	NN
1979	1671	5	cutlets	cutlet	NNS
1979	1671	6	4	4	CD
1979	1671	7	strips	strip	NNS
1979	1671	8	uncooked	uncooked	JJ
1979	1671	9	bacon	bacon	NN
1979	1671	10	,	,	,
1979	1671	11	diced	dice	VBD
1979	1671	12	1	1	CD
1979	1671	13	cup	cup	NN
1979	1671	14	Burgundy	Burgundy	NNP
1979	1671	15	or	or	CC
1979	1671	16	other	other	JJ
1979	1671	17	dry	dry	JJ
1979	1671	18	,	,	,
1979	1671	19	red	red	JJ
1979	1671	20	wine	wine	NN
1979	1671	21	2	2	CD
1979	1671	22	tablespoons	tablespoon	NNS
1979	1671	23	cognac	cognac	NN
1979	1671	24	or	or	CC
1979	1671	25	brandy	brandy	NN
1979	1671	26	16	16	CD
1979	1671	27	small	small	JJ
1979	1671	28	whole	whole	JJ
1979	1671	29	onions	onion	NNS
1979	1671	30	,	,	,
1979	1671	31	peeled	peel	VBD
1979	1671	32	8	8	CD
1979	1671	33	ounces	ounce	NNS
1979	1671	34	sliced	slice	VBN
1979	1671	35	,	,	,
1979	1671	36	fresh	fresh	JJ
1979	1671	37	mushrooms	mushroom	NNS
1979	1671	38	,	,	,
1979	1671	39	2	2	CD
1979	1671	40	cups	cup	NNS
1979	1671	41	3	3	CD
1979	1671	42	tablespoons	tablespoon	NNS
1979	1671	43	flour	flour	NN
1979	1671	44	2	2	CD
1979	1671	45	teaspoons	teaspoon	NNS
1979	1671	46	minced	mince	VBN
1979	1671	47	fresh	fresh	JJ
1979	1671	48	parsley	parsley	NN
1979	1671	49	1	1	CD
1979	1671	50	bay	bay	NNP
1979	1671	51	leaf	leaf	NN
1979	1671	52	1	1	CD
1979	1671	53	1/2	1/2	CD
1979	1671	54	teaspoons	teaspoon	NNS
1979	1671	55	minced	mince	VBN
1979	1671	56	,	,	,
1979	1671	57	fresh	fresh	JJ
1979	1671	58	thyme	thyme	NNS
1979	1671	59	or	or	CC
1979	1671	60	1/2	1/2	CD
1979	1671	61	teaspoon	teaspoon	NN
1979	1671	62	dried	dry	VBN
1979	1671	63	Cut	Cut	NNP
1979	1671	64	thigh	thigh	NN
1979	1671	65	cutlets	cutlet	NNS
1979	1671	66	in	in	IN
1979	1671	67	half	half	NN
1979	1671	68	.	.	.
1979	1672	1	In	in	IN
1979	1672	2	3-quart	3-quart	CD
1979	1672	3	microwave	microwave	JJ
1979	1672	4	-	-	HYPH
1979	1672	5	safe	safe	JJ
1979	1672	6	utensil	utensil	JJ
1979	1672	7	,	,	,
1979	1672	8	place	place	NN
1979	1672	9	bacon	bacon	NN
1979	1672	10	;	;	:
1979	1672	11	microwave	microwave	VB
1979	1672	12	at	at	IN
1979	1672	13	HIGH	HIGH	NNP
1979	1672	14	(	(	-LRB-
1979	1672	15	100	100	CD
1979	1672	16	%	%	NN
1979	1672	17	power	power	NN
1979	1672	18	)	)	-RRB-
1979	1672	19	until	until	IN
1979	1672	20	crisp	crisp	NNP
1979	1672	21	,	,	,
1979	1672	22	3	3	CD
1979	1672	23	to	to	IN
1979	1672	24	4	4	CD
1979	1672	25	minutes	minute	NNS
1979	1672	26	.	.	.
1979	1673	1	Combine	combine	VB
1979	1673	2	wine	wine	NN
1979	1673	3	and	and	CC
1979	1673	4	Cognac	Cognac	NNP
1979	1673	5	and	and	CC
1979	1673	6	add	add	VB
1979	1673	7	to	to	IN
1979	1673	8	utensil	utensil	JJ
1979	1673	9	with	with	IN
1979	1673	10	remaining	remain	VBG
1979	1673	11	ingredients	ingredient	NNS
1979	1673	12	;	;	:
1979	1673	13	stir	stir	VB
1979	1673	14	well	well	RB
1979	1673	15	.	.	.
1979	1674	1	Arrange	arrange	NN
1979	1674	2	thighs	thigh	NNS
1979	1674	3	,	,	,
1979	1674	4	with	with	IN
1979	1674	5	thicker	thick	JJR
1979	1674	6	portions	portion	NNS
1979	1674	7	toward	toward	IN
1979	1674	8	outer	outer	JJ
1979	1674	9	edge	edge	NN
1979	1674	10	,	,	,
1979	1674	11	on	on	IN
1979	1674	12	top	top	NN
1979	1674	13	of	of	IN
1979	1674	14	vegetables	vegetable	NNS
1979	1674	15	.	.	.
1979	1675	1	Cover	cover	VB
1979	1675	2	with	with	IN
1979	1675	3	wax	wax	NN
1979	1675	4	paper	paper	NN
1979	1675	5	;	;	:
1979	1675	6	microwave	microwave	NN
1979	1675	7	at	at	IN
1979	1675	8	HIGH	HIGH	NNP
1979	1675	9	5	5	CD
1979	1675	10	minutes	minute	NNS
1979	1675	11	.	.	.
1979	1676	1	Reduce	reduce	VB
1979	1676	2	power	power	NN
1979	1676	3	to	to	IN
1979	1676	4	MEDIUM	MEDIUM	NNP
1979	1676	5	-	-	HYPH
1979	1676	6	HIGH	HIGH	NNP
1979	1676	7	(	(	-LRB-
1979	1676	8	70	70	CD
1979	1676	9	%	%	NN
1979	1676	10	power	power	NN
1979	1676	11	)	)	-RRB-
1979	1676	12	and	and	CC
1979	1676	13	cook	cook	VB
1979	1676	14	12	12	CD
1979	1676	15	minutes	minute	NNS
1979	1676	16	per	per	IN
1979	1676	17	pound	pound	NN
1979	1676	18	.	.	.
1979	1677	1	Halfway	halfway	RB
1979	1677	2	through	through	IN
1979	1677	3	cooking	cooking	NN
1979	1677	4	time	time	NN
1979	1677	5	,	,	,
1979	1677	6	stir	stir	VB
1979	1677	7	vegetable	vegetable	NN
1979	1677	8	mixture	mixture	NN
1979	1677	9	and	and	CC
1979	1677	10	turn	turn	VB
1979	1677	11	cutlets	cutlet	NNS
1979	1677	12	over	over	RP
1979	1677	13	.	.	.
1979	1678	1	Let	let	VB
1979	1678	2	stand	stand	VB
1979	1678	3	,	,	,
1979	1678	4	covered	cover	VBN
1979	1678	5	,	,	,
1979	1678	6	15	15	CD
1979	1678	7	minutes	minute	NNS
1979	1678	8	before	before	IN
1979	1678	9	serving	serve	VBG
1979	1678	10	.	.	.
1979	1679	1	SPICY	SPICY	NNP
1979	1679	2	AFRICAN	AFRICAN	NNP
1979	1679	3	DRUMSTICKSServes	drumsticksserve	VBZ
1979	1679	4	4	4	CD
1979	1679	5	If	if	IN
1979	1679	6	you	-PRON-	PRP
1979	1679	7	eliminate	eliminate	VBP
1979	1679	8	the	the	DT
1979	1679	9	crushed	crushed	JJ
1979	1679	10	pepper	pepper	NN
1979	1679	11	in	in	IN
1979	1679	12	this	this	DT
1979	1679	13	recipe	recipe	NN
1979	1679	14	,	,	,
1979	1679	15	it	-PRON-	PRP
1979	1679	16	could	could	MD
1979	1679	17	be	be	VB
1979	1679	18	a	a	DT
1979	1679	19	dish	dish	JJ
1979	1679	20	children	child	NNS
1979	1679	21	would	would	MD
1979	1679	22	love	love	VB
1979	1679	23	.	.	.
1979	1680	1	Be	be	VB
1979	1680	2	sure	sure	JJ
1979	1680	3	the	the	DT
1979	1680	4	peanuts	peanut	NNS
1979	1680	5	you	-PRON-	PRP
1979	1680	6	use	use	VBP
1979	1680	7	in	in	IN
1979	1680	8	the	the	DT
1979	1680	9	recipe	recipe	NN
1979	1680	10	are	be	VBP
1979	1680	11	fresh	fresh	JJ
1979	1680	12	.	.	.
1979	1681	1	Once	once	IN
1979	1681	2	a	a	DT
1979	1681	3	package	package	NN
1979	1681	4	has	have	VBZ
1979	1681	5	been	be	VBN
1979	1681	6	opened	open	VBN
1979	1681	7	,	,	,
1979	1681	8	keep	keep	VB
1979	1681	9	it	-PRON-	PRP
1979	1681	10	in	in	IN
1979	1681	11	the	the	DT
1979	1681	12	refrigerator	refrigerator	NN
1979	1681	13	since	since	IN
1979	1681	14	peanuts	peanut	NNS
1979	1681	15	rapidly	rapidly	RB
1979	1681	16	go	go	VBP
1979	1681	17	rancid	rancid	JJ
1979	1681	18	.	.	.
1979	1682	1	As	as	IN
1979	1682	2	an	an	DT
1979	1682	3	emergency	emergency	NN
1979	1682	4	first	first	JJ
1979	1682	5	aid	aid	NN
1979	1682	6	measure	measure	NN
1979	1682	7	for	for	IN
1979	1682	8	peanuts	peanut	NNS
1979	1682	9	that	that	WDT
1979	1682	10	are	be	VBP
1979	1682	11	n't	not	RB
1979	1682	12	as	as	RB
1979	1682	13	fresh	fresh	JJ
1979	1682	14	as	as	IN
1979	1682	15	you	-PRON-	PRP
1979	1682	16	wish	wish	VBP
1979	1682	17	they	-PRON-	PRP
1979	1682	18	were	be	VBD
1979	1682	19	,	,	,
1979	1682	20	try	try	VB
1979	1682	21	this	this	DT
1979	1682	22	tip	tip	NN
1979	1682	23	I	-PRON-	PRP
1979	1682	24	got	get	VBD
1979	1682	25	from	from	IN
1979	1682	26	a	a	DT
1979	1682	27	peanut	peanut	NN
1979	1682	28	farmer	farmer	NN
1979	1682	29	in	in	IN
1979	1682	30	Georgia	Georgia	NNP
1979	1682	31	.	.	.
1979	1683	1	Put	put	VB
1979	1683	2	the	the	DT
1979	1683	3	peanuts	peanut	NNS
1979	1683	4	in	in	IN
1979	1683	5	a	a	DT
1979	1683	6	sieve	sieve	NN
1979	1683	7	and	and	CC
1979	1683	8	pour	pour	NN
1979	1683	9	boiling	boil	VBG
1979	1683	10	water	water	NN
1979	1683	11	over	over	IN
1979	1683	12	them	-PRON-	PRP
1979	1683	13	.	.	.
1979	1684	1	The	the	DT
1979	1684	2	hot	hot	JJ
1979	1684	3	water	water	NN
1979	1684	4	will	will	MD
1979	1684	5	wash	wash	VB
1979	1684	6	away	away	RB
1979	1684	7	some	some	DT
1979	1684	8	of	of	IN
1979	1684	9	the	the	DT
1979	1684	10	oils	oil	NNS
1979	1684	11	that	that	WDT
1979	1684	12	are	be	VBP
1979	1684	13	responsible	responsible	JJ
1979	1684	14	for	for	IN
1979	1684	15	the	the	DT
1979	1684	16	off	off	JJ
1979	1684	17	-	-	HYPH
1979	1684	18	flavor	flavor	NN
1979	1684	19	.	.	.
1979	1685	1	6	6	CD
1979	1685	2	chicken	chicken	NN
1979	1685	3	drumsticks	drumstick	VBZ
1979	1685	4	2	2	CD
1979	1685	5	tablespoons	tablespoon	NNS
1979	1685	6	vegetable	vegetable	NN
1979	1685	7	oil	oil	NN
1979	1685	8	1	1	CD
1979	1685	9	cup	cup	NN
1979	1685	10	chopped	chop	VBN
1979	1685	11	onion	onion	NN
1979	1685	12	1	1	CD
1979	1685	13	garlic	garlic	JJ
1979	1685	14	clove	clove	NN
1979	1685	15	,	,	,
1979	1685	16	minced	mince	VBD
1979	1685	17	1	1	CD
1979	1685	18	can	can	NN
1979	1685	19	(	(	-LRB-
1979	1685	20	16-ounces	16-ounces	CD
1979	1685	21	)	)	-RRB-
1979	1685	22	tomato	tomato	NNP
1979	1685	23	puree	puree	NN
1979	1685	24	1/2	1/2	CD
1979	1685	25	teaspoon	teaspoon	NN
1979	1685	26	salt	salt	NN
1979	1685	27	or	or	CC
1979	1685	28	to	to	TO
1979	1685	29	taste	taste	VB
1979	1685	30	1/8	1/8	CD
1979	1685	31	teaspoon	teaspoon	NN
1979	1685	32	crushed	crush	VBD
1979	1685	33	red	red	JJ
1979	1685	34	pepper	pepper	NN
1979	1685	35	1/4	1/4	CD
1979	1685	36	cup	cup	NN
1979	1685	37	peanut	peanut	NN
1979	1685	38	butter	butter	NN
1979	1685	39	1/4	1/4	CD
1979	1685	40	cup	cup	NN
1979	1685	41	chopped	chop	VBD
1979	1685	42	peanuts	peanut	NNS
1979	1685	43	Remove	remove	VBP
1979	1685	44	and	and	CC
1979	1685	45	discard	discard	VB
1979	1685	46	skin	skin	NN
1979	1685	47	from	from	IN
1979	1685	48	drumsticks	drumstick	NNS
1979	1685	49	.	.	.
1979	1686	1	In	in	IN
1979	1686	2	a	a	DT
1979	1686	3	12	12	CD
1979	1686	4	x	x	SYM
1979	1686	5	8-inch	8-inch	CD
1979	1686	6	microwave	microwave	JJ
1979	1686	7	-	-	HYPH
1979	1686	8	safe	safe	JJ
1979	1686	9	utensil	utensil	JJ
1979	1686	10	,	,	,
1979	1686	11	combine	combine	VB
1979	1686	12	oil	oil	NN
1979	1686	13	,	,	,
1979	1686	14	onion	onion	NN
1979	1686	15	and	and	CC
1979	1686	16	garlic	garlic	NN
1979	1686	17	.	.	.
1979	1687	1	Cover	cover	VB
1979	1687	2	with	with	IN
1979	1687	3	plastic	plastic	JJ
1979	1687	4	wrap	wrap	NN
1979	1687	5	;	;	:
1979	1687	6	microwave	microwave	NN
1979	1687	7	at	at	IN
1979	1687	8	HIGH	HIGH	NNP
1979	1687	9	(	(	-LRB-
1979	1687	10	100	100	CD
1979	1687	11	%	%	NN
1979	1687	12	power	power	NN
1979	1687	13	)	)	-RRB-
1979	1687	14	5	5	CD
1979	1687	15	minutes	minute	NNS
1979	1687	16	or	or	CC
1979	1687	17	until	until	IN
1979	1687	18	onions	onion	NNS
1979	1687	19	are	be	VBP
1979	1687	20	tender	tender	JJ
1979	1687	21	.	.	.
1979	1688	1	Stir	stir	VB
1979	1688	2	in	in	IN
1979	1688	3	tomato	tomato	NNP
1979	1688	4	puree	puree	NN
1979	1688	5	,	,	,
1979	1688	6	salt	salt	NN
1979	1688	7	and	and	CC
1979	1688	8	red	red	JJ
1979	1688	9	pepper	pepper	NN
1979	1688	10	.	.	.
1979	1689	1	Arrange	arrange	NN
1979	1689	2	drumsticks	drumstick	NNS
1979	1689	3	in	in	IN
1979	1689	4	utensil	utensil	JJ
1979	1689	5	with	with	IN
1979	1689	6	meatier	meaty	JJR
1979	1689	7	portion	portion	NN
1979	1689	8	toward	toward	IN
1979	1689	9	outside	outside	RB
1979	1689	10	;	;	:
1979	1689	11	spoon	spoon	VB
1979	1689	12	tomato	tomato	NN
1979	1689	13	sauce	sauce	NN
1979	1689	14	over	over	IN
1979	1689	15	top	top	NN
1979	1689	16	.	.	.
1979	1690	1	Cover	cover	VB
1979	1690	2	with	with	IN
1979	1690	3	wax	wax	NN
1979	1690	4	paper	paper	NN
1979	1690	5	;	;	:
1979	1690	6	microwave	microwave	NN
1979	1690	7	at	at	IN
1979	1690	8	MEDIUM	MEDIUM	NNP
1979	1690	9	-	-	HYPH
1979	1690	10	HIGH	HIGH	NNP
1979	1690	11	(	(	-LRB-
1979	1690	12	70	70	CD
1979	1690	13	%	%	NN
1979	1690	14	power	power	NN
1979	1690	15	)	)	-RRB-
1979	1690	16	10	10	CD
1979	1690	17	minutes	minute	NNS
1979	1690	18	per	per	IN
1979	1690	19	pound	pound	NN
1979	1690	20	.	.	.
1979	1691	1	Halfway	halfway	RB
1979	1691	2	through	through	IN
1979	1691	3	cooking	cooking	NN
1979	1691	4	time	time	NN
1979	1691	5	,	,	,
1979	1691	6	turn	turn	VB
1979	1691	7	drumsticks	drumstick	VBZ
1979	1691	8	over	over	RP
1979	1691	9	;	;	:
1979	1691	10	re	re	NN
1979	1691	11	-	-	NN
1979	1691	12	cover	cover	VB
1979	1691	13	with	with	IN
1979	1691	14	wax	wax	NN
1979	1691	15	paper	paper	NN
1979	1691	16	and	and	CC
1979	1691	17	microwave	microwave	NN
1979	1691	18	remaining	remaining	JJ
1979	1691	19	time	time	NN
1979	1691	20	.	.	.
1979	1692	1	Remove	remove	VB
1979	1692	2	drumsticks	drumstick	NNS
1979	1692	3	to	to	IN
1979	1692	4	serving	serve	VBG
1979	1692	5	platter	platter	NN
1979	1692	6	;	;	:
1979	1692	7	cover	cover	VB
1979	1692	8	with	with	IN
1979	1692	9	foil	foil	NN
1979	1692	10	and	and	CC
1979	1692	11	let	let	VB
1979	1692	12	stand	stand	VB
1979	1692	13	10	10	CD
1979	1692	14	minutes	minute	NNS
1979	1692	15	.	.	.
1979	1693	1	Stir	stir	VB
1979	1693	2	peanut	peanut	NN
1979	1693	3	butter	butter	NN
1979	1693	4	and	and	CC
1979	1693	5	peanuts	peanut	NNS
1979	1693	6	into	into	IN
1979	1693	7	tomato	tomato	NNP
1979	1693	8	sauce	sauce	NN
1979	1693	9	.	.	.
1979	1694	1	Cover	cover	VB
1979	1694	2	with	with	IN
1979	1694	3	plastic	plastic	JJ
1979	1694	4	wrap	wrap	NN
1979	1694	5	;	;	:
1979	1694	6	microwave	microwave	NN
1979	1694	7	at	at	IN
1979	1694	8	HIGH	HIGH	NNP
1979	1694	9	2	2	CD
1979	1694	10	minutes	minute	NNS
1979	1694	11	.	.	.
1979	1695	1	To	to	TO
1979	1695	2	serve	serve	VB
1979	1695	3	,	,	,
1979	1695	4	spoon	spoon	NN
1979	1695	5	sauce	sauce	NN
1979	1695	6	over	over	IN
1979	1695	7	drumsticks	drumstick	NNS
1979	1695	8	.	.	.
1979	1696	1	CORNUCOPIA	CORNUCOPIA	NNP
1979	1696	2	STUFFED	STUFFED	NNP
1979	1696	3	ROASTERServes	roasterserve	NNS
1979	1696	4	8	8	CD
1979	1696	5	A	a	DT
1979	1696	6	roaster	roaster	NN
1979	1696	7	stuffed	stuff	VBN
1979	1696	8	with	with	IN
1979	1696	9	vegetables	vegetable	NNS
1979	1696	10	and	and	CC
1979	1696	11	rice	rice	NN
1979	1696	12	is	be	VBZ
1979	1696	13	a	a	DT
1979	1696	14	tasty	tasty	JJ
1979	1696	15	meal	meal	NN
1979	1696	16	in	in	IN
1979	1696	17	one	one	CD
1979	1696	18	dish	dish	NN
1979	1696	19	.	.	.
1979	1697	1	The	the	DT
1979	1697	2	stuffing	stuffing	NN
1979	1697	3	does	do	VBZ
1979	1697	4	n't	not	RB
1979	1697	5	increase	increase	VB
1979	1697	6	the	the	DT
1979	1697	7	cooking	cooking	NN
1979	1697	8	time	time	NN
1979	1697	9	,	,	,
1979	1697	10	which	which	WDT
1979	1697	11	is	be	VBZ
1979	1697	12	about	about	RB
1979	1697	13	one	one	CD
1979	1697	14	hour	hour	NN
1979	1697	15	less	less	JJR
1979	1697	16	in	in	IN
1979	1697	17	a	a	DT
1979	1697	18	microwave	microwave	NN
1979	1697	19	than	than	IN
1979	1697	20	required	require	VBN
1979	1697	21	for	for	IN
1979	1697	22	conventional	conventional	JJ
1979	1697	23	roasting	roasting	NN
1979	1697	24	.	.	.
1979	1698	1	1	1	LS
1979	1698	2	whole	whole	JJ
1979	1698	3	roaster	roaster	NN
1979	1698	4	(	(	-LRB-
1979	1698	5	about	about	RB
1979	1698	6	6	6	CD
1979	1698	7	pounds	pound	NNS
1979	1698	8	)	)	-RRB-
1979	1698	9	1/4	1/4	CD
1979	1698	10	cup	cup	NN
1979	1698	11	hot	hot	JJ
1979	1698	12	water	water	NN
1979	1698	13	1/4	1/4	CD
1979	1698	14	cup	cup	NN
1979	1698	15	butter	butter	NN
1979	1698	16	or	or	CC
1979	1698	17	margarine	margarine	NN
1979	1698	18	1	1	CD
1979	1698	19	cup	cup	NN
1979	1698	20	frozen	frozen	JJ
1979	1698	21	peas	pea	NNS
1979	1698	22	and	and	CC
1979	1698	23	carrots	carrot	NNS
1979	1698	24	1	1	CD
1979	1698	25	1/2	1/2	CD
1979	1698	26	cups	cup	NNS
1979	1698	27	cooked	cook	VBN
1979	1698	28	rice	rice	NN
1979	1698	29	2	2	CD
1979	1698	30	tablespoons	tablespoon	NNS
1979	1698	31	minced	mince	VBD
1979	1698	32	fresh	fresh	JJ
1979	1698	33	parsley	parsley	NN
1979	1698	34	1/2	1/2	CD
1979	1698	35	teaspoon	teaspoon	NN
1979	1698	36	dried	dry	VBN
1979	1698	37	thyme	thyme	NNS
1979	1698	38	1	1	CD
1979	1698	39	teaspoon	teaspoon	NN
1979	1698	40	salt	salt	NN
1979	1698	41	or	or	CC
1979	1698	42	to	to	TO
1979	1698	43	taste	taste	VB
1979	1698	44	Browning	brown	VBG
1979	1698	45	spray	spray	NN
1979	1698	46	(	(	-LRB-
1979	1698	47	optional	optional	JJ
1979	1698	48	)	)	-RRB-
1979	1698	49	Remove	Remove	NNP
1979	1698	50	giblets	giblet	NNS
1979	1698	51	.	.	.
1979	1699	1	In	in	IN
1979	1699	2	a	a	DT
1979	1699	3	1-cup	1-cup	CD
1979	1699	4	glass	glass	NN
1979	1699	5	measuring	measure	VBG
1979	1699	6	cup	cup	NN
1979	1699	7	,	,	,
1979	1699	8	place	place	NN
1979	1699	9	water	water	NN
1979	1699	10	and	and	CC
1979	1699	11	butter	butter	NN
1979	1699	12	;	;	:
1979	1699	13	microwave	microwave	NN
1979	1699	14	at	at	IN
1979	1699	15	HIGH	HIGH	NNP
1979	1699	16	(	(	-LRB-
1979	1699	17	100	100	CD
1979	1699	18	%	%	NN
1979	1699	19	power	power	NN
1979	1699	20	)	)	-RRB-
1979	1699	21	1	1	CD
1979	1699	22	minute	minute	NN
1979	1699	23	.	.	.
1979	1700	1	In	in	IN
1979	1700	2	1-quart	1-quart	CD
1979	1700	3	microwave	microwave	JJ
1979	1700	4	-	-	HYPH
1979	1700	5	safe	safe	JJ
1979	1700	6	utensil	utensil	JJ
1979	1700	7	,	,	,
1979	1700	8	place	place	NN
1979	1700	9	peas	pea	NNS
1979	1700	10	and	and	CC
1979	1700	11	carrots	carrot	NNS
1979	1700	12	;	;	:
1979	1700	13	cover	cover	NN
1979	1700	14	.	.	.
1979	1701	1	Microwave	microwave	VB
1979	1701	2	at	at	IN
1979	1701	3	HIGH	high	JJ
1979	1701	4	4	4	CD
1979	1701	5	minutes	minute	NNS
1979	1701	6	,	,	,
1979	1701	7	stirring	stir	VBG
1979	1701	8	once	once	RB
1979	1701	9	;	;	:
1979	1701	10	drain	drain	VB
1979	1701	11	.	.	.
1979	1702	1	In	in	IN
1979	1702	2	a	a	DT
1979	1702	3	small	small	JJ
1979	1702	4	bowl	bowl	NN
1979	1702	5	,	,	,
1979	1702	6	combine	combine	VB
1979	1702	7	rice	rice	NN
1979	1702	8	,	,	,
1979	1702	9	melted	melted	JJ
1979	1702	10	butter	butter	NN
1979	1702	11	mixture	mixture	NN
1979	1702	12	,	,	,
1979	1702	13	peas	pea	NNS
1979	1702	14	and	and	CC
1979	1702	15	carrots	carrot	NNS
1979	1702	16	,	,	,
1979	1702	17	parsley	parsley	NN
1979	1702	18	,	,	,
1979	1702	19	thyme	thyme	NNS
1979	1702	20	and	and	CC
1979	1702	21	salt	salt	NN
1979	1702	22	.	.	.
1979	1703	1	Place	place	NN
1979	1703	2	in	in	IN
1979	1703	3	cavity	cavity	NN
1979	1703	4	of	of	IN
1979	1703	5	roaster	roaster	NN
1979	1703	6	;	;	:
1979	1703	7	with	with	IN
1979	1703	8	rounded	rounded	JJ
1979	1703	9	wooden	wooden	JJ
1979	1703	10	picks	pick	NNS
1979	1703	11	,	,	,
1979	1703	12	fasten	fasten	RB
1979	1703	13	skin	skin	NN
1979	1703	14	across	across	IN
1979	1703	15	cavity	cavity	NN
1979	1703	16	opening	opening	NN
1979	1703	17	and	and	CC
1979	1703	18	at	at	IN
1979	1703	19	neck	neck	NN
1979	1703	20	.	.	.
1979	1704	1	Place	place	NN
1979	1704	2	roaster	roaster	NN
1979	1704	3	,	,	,
1979	1704	4	breast	breast	NN
1979	1704	5	side	side	NN
1979	1704	6	down	down	RB
1979	1704	7	,	,	,
1979	1704	8	on	on	IN
1979	1704	9	microwave	microwave	JJ
1979	1704	10	-	-	HYPH
1979	1704	11	safe	safe	JJ
1979	1704	12	roasting	roasting	NN
1979	1704	13	pan	pan	NN
1979	1704	14	.	.	.
1979	1705	1	Spray	spray	VB
1979	1705	2	with	with	IN
1979	1705	3	browning	brown	VBG
1979	1705	4	spray	spray	NN
1979	1705	5	or	or	CC
1979	1705	6	brush	brush	NN
1979	1705	7	roaster	roaster	NN
1979	1705	8	with	with	IN
1979	1705	9	melted	melted	JJ
1979	1705	10	butter	butter	NN
1979	1705	11	if	if	IN
1979	1705	12	desired	desire	VBN
1979	1705	13	;	;	:
1979	1705	14	cover	cover	VB
1979	1705	15	with	with	IN
1979	1705	16	wax	wax	NN
1979	1705	17	paper	paper	NN
1979	1705	18	.	.	.
1979	1706	1	Microwave	microwave	VB
1979	1706	2	at	at	IN
1979	1706	3	HIGH	HIGH	NNP
1979	1706	4	5	5	CD
1979	1706	5	minutes	minute	NNS
1979	1706	6	.	.	.
1979	1707	1	Reduce	reduce	VB
1979	1707	2	power	power	NN
1979	1707	3	to	to	IN
1979	1707	4	MEDIUM	MEDIUM	NNP
1979	1707	5	-	-	HYPH
1979	1707	6	HIGH	HIGH	NNP
1979	1707	7	(	(	-LRB-
1979	1707	8	70	70	CD
1979	1707	9	%	%	NN
1979	1707	10	power	power	NN
1979	1707	11	)	)	-RRB-
1979	1707	12	.	.	.
1979	1708	1	Cook	Cook	NNP
1979	1708	2	12	12	CD
1979	1708	3	minutes	minute	NNS
1979	1708	4	per	per	IN
1979	1708	5	pound	pound	NN
1979	1708	6	,	,	,
1979	1708	7	brushing	brush	VBG
1979	1708	8	with	with	IN
1979	1708	9	drippings	dripping	NNS
1979	1708	10	several	several	JJ
1979	1708	11	times	time	NNS
1979	1708	12	during	during	IN
1979	1708	13	cooking	cooking	NN
1979	1708	14	.	.	.
1979	1709	1	Halfway	halfway	RB
1979	1709	2	through	through	IN
1979	1709	3	cooking	cooking	NN
1979	1709	4	time	time	NN
1979	1709	5	,	,	,
1979	1709	6	turn	turn	VB
1979	1709	7	roaster	roaster	NN
1979	1709	8	over	over	RP
1979	1709	9	,	,	,
1979	1709	10	using	use	VBG
1979	1709	11	paper	paper	NN
1979	1709	12	towels	towel	NNS
1979	1709	13	to	to	TO
1979	1709	14	protect	protect	VB
1979	1709	15	hands	hand	NNS
1979	1709	16	.	.	.
1979	1710	1	Pour	pour	VB
1979	1710	2	off	off	RP
1979	1710	3	drippings	dripping	NNS
1979	1710	4	and	and	CC
1979	1710	5	reserve	reserve	NN
1979	1710	6	,	,	,
1979	1710	7	if	if	IN
1979	1710	8	desired	desire	VBN
1979	1710	9	.	.	.
1979	1711	1	Baste	Baste	NNP
1979	1711	2	roaster	roaster	VB
1979	1711	3	with	with	IN
1979	1711	4	drippings	dripping	NNS
1979	1711	5	or	or	CC
1979	1711	6	use	use	NN
1979	1711	7	browning	brown	VBG
1979	1711	8	spray	spray	NN
1979	1711	9	;	;	:
1979	1711	10	cover	cover	VB
1979	1711	11	with	with	IN
1979	1711	12	wax	wax	NN
1979	1711	13	paper	paper	NN
1979	1711	14	and	and	CC
1979	1711	15	complete	complete	JJ
1979	1711	16	cooking	cooking	NN
1979	1711	17	.	.	.
1979	1712	1	Let	let	VB
1979	1712	2	stand	stand	VB
1979	1712	3	,	,	,
1979	1712	4	covered	cover	VBN
1979	1712	5	with	with	IN
1979	1712	6	aluminum	aluminum	NN
1979	1712	7	foil	foil	NN
1979	1712	8	,	,	,
1979	1712	9	20	20	CD
1979	1712	10	minutes	minute	NNS
1979	1712	11	.	.	.
1979	1713	1	Test	test	VB
1979	1713	2	for	for	IN
1979	1713	3	doneness	doneness	NN
1979	1713	4	after	after	IN
1979	1713	5	standing	standing	NN
1979	1713	6	;	;	:
1979	1713	7	juice	juice	NN
1979	1713	8	should	should	MD
1979	1713	9	run	run	VB
1979	1713	10	clear	clear	JJ
1979	1713	11	with	with	IN
1979	1713	12	no	no	DT
1979	1713	13	hint	hint	NN
1979	1713	14	of	of	IN
1979	1713	15	pink	pink	NN
1979	1713	16	when	when	WRB
1979	1713	17	thigh	thigh	NNP
1979	1713	18	is	be	VBZ
1979	1713	19	pierced	pierce	VBN
1979	1713	20	.	.	.
1979	1714	1	To	to	TO
1979	1714	2	serve	serve	VB
1979	1714	3	,	,	,
1979	1714	4	spoon	spoon	VB
1979	1714	5	stuffing	stuff	VBG
1979	1714	6	into	into	IN
1979	1714	7	serving	serve	VBG
1979	1714	8	bowl	bowl	NN
1979	1714	9	and	and	CC
1979	1714	10	slice	slice	VB
1979	1714	11	roaster	roaster	NNP
1979	1714	12	.	.	.
1979	1715	1	CHICKEN	CHICKEN	NNP
1979	1715	2	WING	WING	NNP
1979	1715	3	PAELLAServes	PAELLAServes	NNP
1979	1715	4	4	4	CD
1979	1715	5	-	-	SYM
1979	1715	6	6	6	CD
1979	1715	7	Paella	Paella	NNP
1979	1715	8	is	be	VBZ
1979	1715	9	a	a	DT
1979	1715	10	Spanish	spanish	JJ
1979	1715	11	dish	dish	NN
1979	1715	12	with	with	IN
1979	1715	13	a	a	DT
1979	1715	14	mixture	mixture	NN
1979	1715	15	of	of	IN
1979	1715	16	rice	rice	NN
1979	1715	17	,	,	,
1979	1715	18	vegetables	vegetable	NNS
1979	1715	19	,	,	,
1979	1715	20	meat	meat	NN
1979	1715	21	and	and	CC
1979	1715	22	sometimes	sometimes	RB
1979	1715	23	shellfish	shellfish	VB
1979	1715	24	.	.	.
1979	1716	1	I	-PRON-	PRP
1979	1716	2	lived	live	VBD
1979	1716	3	in	in	IN
1979	1716	4	Spain	Spain	NNP
1979	1716	5	for	for	IN
1979	1716	6	a	a	DT
1979	1716	7	couple	couple	NN
1979	1716	8	of	of	IN
1979	1716	9	years	year	NNS
1979	1716	10	and	and	CC
1979	1716	11	came	come	VBD
1979	1716	12	to	to	IN
1979	1716	13	the	the	DT
1979	1716	14	conclusion	conclusion	NN
1979	1716	15	that	that	IN
1979	1716	16	there	there	EX
1979	1716	17	must	must	MD
1979	1716	18	be	be	VB
1979	1716	19	almost	almost	RB
1979	1716	20	as	as	RB
1979	1716	21	many	many	JJ
1979	1716	22	versions	version	NNS
1979	1716	23	of	of	IN
1979	1716	24	Paella	Paella	NNP
1979	1716	25	as	as	IN
1979	1716	26	there	there	EX
1979	1716	27	are	be	VBP
1979	1716	28	Spanish	Spanish	NNP
1979	1716	29	cooks$which	cooks$which	NNP
1979	1716	30	means	mean	VBZ
1979	1716	31	that	that	IN
1979	1716	32	you	-PRON-	PRP
1979	1716	33	have	have	VBP
1979	1716	34	a	a	DT
1979	1716	35	lot	lot	NN
1979	1716	36	of	of	IN
1979	1716	37	latitude	latitude	NN
1979	1716	38	to	to	TO
1979	1716	39	vary	vary	VB
1979	1716	40	the	the	DT
1979	1716	41	ingredients	ingredient	NNS
1979	1716	42	according	accord	VBG
1979	1716	43	to	to	IN
1979	1716	44	what	what	WP
1979	1716	45	you	-PRON-	PRP
1979	1716	46	have	have	VBP
1979	1716	47	handy	handy	JJ
1979	1716	48	in	in	IN
1979	1716	49	your	-PRON-	PRP$
1979	1716	50	refrigerator	refrigerator	NN
1979	1716	51	.	.	.
1979	1717	1	I	-PRON-	PRP
1979	1717	2	like	like	VBP
1979	1717	3	this	this	DT
1979	1717	4	better	well	JJR
1979	1717	5	the	the	DT
1979	1717	6	next	next	JJ
1979	1717	7	day	day	NN
1979	1717	8	,	,	,
1979	1717	9	when	when	WRB
1979	1717	10	the	the	DT
1979	1717	11	different	different	JJ
1979	1717	12	flavors	flavor	NNS
1979	1717	13	have	have	VBP
1979	1717	14	had	have	VBN
1979	1717	15	a	a	DT
1979	1717	16	chance	chance	NN
1979	1717	17	to	to	TO
1979	1717	18	"	"	``
1979	1717	19	marry	marry	VB
1979	1717	20	.	.	.
1979	1717	21	"	"	''
1979	1718	1	10	10	CD
1979	1718	2	chicken	chicken	NN
1979	1718	3	wings	wing	NNS
1979	1718	4	1	1	CD
1979	1718	5	pound	pound	NN
1979	1718	6	sweet	sweet	JJ
1979	1718	7	Italian	italian	JJ
1979	1718	8	sausage	sausage	NN
1979	1718	9	links	link	NNS
1979	1718	10	1	1	CD
1979	1718	11	teaspoon	teaspoon	NN
1979	1718	12	browning	brown	VBG
1979	1718	13	sauce	sauce	NN
1979	1718	14	1	1	CD
1979	1718	15	large	large	JJ
1979	1718	16	onion	onion	NN
1979	1718	17	,	,	,
1979	1718	18	chopped	chop	VBD
1979	1718	19	1	1	CD
1979	1718	20	sweet	sweet	JJ
1979	1718	21	red	red	JJ
1979	1718	22	pepper	pepper	NN
1979	1718	23	,	,	,
1979	1718	24	cut	cut	VBN
1979	1718	25	into	into	IN
1979	1718	26	thin	thin	JJ
1979	1718	27	strips	strip	NNS
1979	1718	28	1	1	CD
1979	1718	29	medium	medium	JJ
1979	1718	30	-	-	HYPH
1979	1718	31	sized	sized	JJ
1979	1718	32	zucchini	zucchini	NNS
1979	1718	33	,	,	,
1979	1718	34	chopped	chop	VBD
1979	1718	35	1	1	CD
1979	1718	36	can	can	NN
1979	1718	37	(	(	-LRB-
1979	1718	38	16-ounces	16-ounces	CD
1979	1718	39	)	)	-RRB-
1979	1718	40	tomatoes	tomato	NNS
1979	1718	41	,	,	,
1979	1718	42	undrained	undraine	VBD
1979	1718	43	1/2	1/2	CD
1979	1718	44	cup	cup	NN
1979	1718	45	hot	hot	JJ
1979	1718	46	water	water	NN
1979	1718	47	1	1	CD
1979	1718	48	teaspoon	teaspoon	NN
1979	1718	49	salt	salt	NN
1979	1718	50	or	or	CC
1979	1718	51	to	to	TO
1979	1718	52	taste	taste	VB
1979	1718	53	1	1	CD
1979	1718	54	teaspoon	teaspoon	NN
1979	1718	55	dried	dry	VBD
1979	1718	56	oregano	oregano	NNP
1979	1718	57	1/2	1/2	CD
1979	1718	58	teaspoon	teaspoon	NN
1979	1718	59	paprika	paprika	NNP
1979	1718	60	1/2	1/2	CD
1979	1718	61	teaspoon	teaspoon	NN
1979	1718	62	ground	ground	NN
1979	1718	63	turmeric	turmeric	NN
1979	1718	64	1/2	1/2	CD
1979	1718	65	teaspoon	teaspoon	NN
1979	1718	66	Tabasco	Tabasco	NNP
1979	1718	67	2	2	CD
1979	1718	68	cups	cup	NNS
1979	1718	69	hot	hot	JJ
1979	1718	70	cooked	cooked	JJ
1979	1718	71	rice	rice	NN
1979	1718	72	1	1	CD
1979	1718	73	cup	cup	NN
1979	1718	74	frozen	frozen	JJ
1979	1718	75	peas	pea	NNS
1979	1718	76	,	,	,
1979	1718	77	thawed	thawed	NNP
1979	1718	78	Cut	Cut	NNP
1979	1718	79	wing	wing	NN
1979	1718	80	-	-	HYPH
1979	1718	81	tip	tip	NN
1979	1718	82	section	section	NN
1979	1718	83	from	from	IN
1979	1718	84	wings	wing	NNS
1979	1718	85	.	.	.
1979	1719	1	Set	set	NN
1979	1719	2	tips	tip	NNS
1979	1719	3	aside	aside	RP
1979	1719	4	to	to	TO
1979	1719	5	cook	cook	VB
1979	1719	6	later	later	RB
1979	1719	7	in	in	IN
1979	1719	8	soup	soup	NN
1979	1719	9	or	or	CC
1979	1719	10	stew	stew	NN
1979	1719	11	,	,	,
1979	1719	12	if	if	IN
1979	1719	13	desired	desire	VBN
1979	1719	14	.	.	.
1979	1720	1	Brush	brush	NN
1979	1720	2	sausages	sausage	VBZ
1979	1720	3	with	with	IN
1979	1720	4	browning	brown	VBG
1979	1720	5	sauce	sauce	NN
1979	1720	6	;	;	:
1979	1720	7	cut	cut	VBN
1979	1720	8	into	into	IN
1979	1720	9	1-inch	1-inch	CD
1979	1720	10	pieces	piece	NNS
1979	1720	11	.	.	.
1979	1721	1	In	in	IN
1979	1721	2	3-quart	3-quart	CD
1979	1721	3	microwave	microwave	JJ
1979	1721	4	-	-	HYPH
1979	1721	5	safe	safe	JJ
1979	1721	6	dish	dish	NN
1979	1721	7	,	,	,
1979	1721	8	place	place	NN
1979	1721	9	sausage	sausage	NN
1979	1721	10	pieces	piece	NNS
1979	1721	11	;	;	:
1979	1721	12	cover	cover	VB
1979	1721	13	with	with	IN
1979	1721	14	wax	wax	NN
1979	1721	15	paper	paper	NN
1979	1721	16	.	.	.
1979	1722	1	Microwave	microwave	VB
1979	1722	2	at	at	IN
1979	1722	3	HIGH	HIGH	NNP
1979	1722	4	(	(	-LRB-
1979	1722	5	100	100	CD
1979	1722	6	%	%	NN
1979	1722	7	power	power	NN
1979	1722	8	)	)	-RRB-
1979	1722	9	6	6	CD
1979	1722	10	to	to	TO
1979	1722	11	7	7	CD
1979	1722	12	minutes	minute	NNS
1979	1722	13	,	,	,
1979	1722	14	or	or	CC
1979	1722	15	until	until	IN
1979	1722	16	sausage	sausage	NN
1979	1722	17	loses	lose	VBZ
1979	1722	18	its	-PRON-	PRP$
1979	1722	19	pink	pink	JJ
1979	1722	20	color	color	NN
1979	1722	21	,	,	,
1979	1722	22	stirring	stir	VBG
1979	1722	23	twice	twice	RB
1979	1722	24	.	.	.
1979	1723	1	With	with	IN
1979	1723	2	slotted	slot	VBN
1979	1723	3	spoon	spoon	NN
1979	1723	4	remove	remove	NN
1979	1723	5	sausage	sausage	NN
1979	1723	6	.	.	.
1979	1724	1	To	to	IN
1979	1724	2	drippings	dripping	NNS
1979	1724	3	in	in	IN
1979	1724	4	dish	dish	NN
1979	1724	5	,	,	,
1979	1724	6	add	add	VB
1979	1724	7	onion	onion	NN
1979	1724	8	,	,	,
1979	1724	9	red	red	JJ
1979	1724	10	pepper	pepper	NN
1979	1724	11	and	and	CC
1979	1724	12	zucchini	zucchini	NNS
1979	1724	13	;	;	:
1979	1724	14	cover	cover	VB
1979	1724	15	with	with	IN
1979	1724	16	plastic	plastic	JJ
1979	1724	17	wrap	wrap	NN
1979	1724	18	.	.	.
1979	1725	1	Microwave	microwave	VB
1979	1725	2	at	at	IN
1979	1725	3	HIGH	HIGH	NNP
1979	1725	4	5	5	CD
1979	1725	5	minutes	minute	NNS
1979	1725	6	,	,	,
1979	1725	7	stirring	stir	VBG
1979	1725	8	twice	twice	RB
1979	1725	9	.	.	.
1979	1726	1	Add	add	NN
1979	1726	2	tomatoes	tomato	NNS
1979	1726	3	,	,	,
1979	1726	4	browned	brown	VBN
1979	1726	5	sausages	sausage	NNS
1979	1726	6	,	,	,
1979	1726	7	water	water	NN
1979	1726	8	,	,	,
1979	1726	9	salt	salt	NN
1979	1726	10	,	,	,
1979	1726	11	oregano	oregano	NNP
1979	1726	12	,	,	,
1979	1726	13	paprika	paprika	NNP
1979	1726	14	,	,	,
1979	1726	15	turmeric	turmeric	JJ
1979	1726	16	and	and	CC
1979	1726	17	Tabasco	Tabasco	NNP
1979	1726	18	;	;	:
1979	1726	19	stir	stir	VB
1979	1726	20	to	to	TO
1979	1726	21	blend	blend	VB
1979	1726	22	.	.	.
1979	1727	1	Arrange	arrange	NN
1979	1727	2	chicken	chicken	NN
1979	1727	3	wings	wing	NNS
1979	1727	4	in	in	IN
1979	1727	5	circular	circular	JJ
1979	1727	6	pattern	pattern	NN
1979	1727	7	on	on	IN
1979	1727	8	top	top	NN
1979	1727	9	of	of	IN
1979	1727	10	tomato	tomato	NN
1979	1727	11	mixture	mixture	NN
1979	1727	12	.	.	.
1979	1728	1	Cover	cover	VB
1979	1728	2	with	with	IN
1979	1728	3	plastic	plastic	JJ
1979	1728	4	wrap	wrap	NN
1979	1728	5	;	;	:
1979	1728	6	microwave	microwave	NN
1979	1728	7	at	at	IN
1979	1728	8	HIGH	HIGH	NNP
1979	1728	9	5	5	CD
1979	1728	10	minutes	minute	NNS
1979	1728	11	.	.	.
1979	1729	1	Reduce	reduce	VB
1979	1729	2	power	power	NN
1979	1729	3	to	to	IN
1979	1729	4	MEDIUM	MEDIUM	NNP
1979	1729	5	-	-	HYPH
1979	1729	6	HIGH	HIGH	NNP
1979	1729	7	(	(	-LRB-
1979	1729	8	70	70	CD
1979	1729	9	%	%	NN
1979	1729	10	power	power	NN
1979	1729	11	)	)	-RRB-
1979	1729	12	;	;	:
1979	1729	13	cook	cook	VB
1979	1729	14	10	10	CD
1979	1729	15	minutes	minute	NNS
1979	1729	16	per	per	IN
1979	1729	17	pound	pound	NN
1979	1729	18	.	.	.
1979	1730	1	Halfway	halfway	RB
1979	1730	2	through	through	IN
1979	1730	3	cooking	cooking	NN
1979	1730	4	time	time	NN
1979	1730	5	,	,	,
1979	1730	6	turn	turn	VB
1979	1730	7	wings	wing	NNS
1979	1730	8	over	over	RP
1979	1730	9	;	;	:
1979	1730	10	re	re	NN
1979	1730	11	-	-	NN
1979	1730	12	cover	cover	VB
1979	1730	13	and	and	CC
1979	1730	14	complete	complete	JJ
1979	1730	15	cooking	cooking	NN
1979	1730	16	.	.	.
1979	1731	1	Stir	stir	VB
1979	1731	2	in	in	IN
1979	1731	3	hot	hot	JJ
1979	1731	4	cooked	cooked	JJ
1979	1731	5	rice	rice	NN
1979	1731	6	and	and	CC
1979	1731	7	peas	pea	NNS
1979	1731	8	;	;	:
1979	1731	9	microwave	microwave	VBP
1979	1731	10	at	at	IN
1979	1731	11	HIGH	HIGH	NNP
1979	1731	12	3	3	CD
1979	1731	13	minutes	minute	NNS
1979	1731	14	.	.	.
1979	1732	1	To	to	TO
1979	1732	2	warm	warm	VB
1979	1732	3	for	for	IN
1979	1732	4	serving	serve	VBG
1979	1732	5	,	,	,
1979	1732	6	cover	cover	VB
1979	1732	7	with	with	IN
1979	1732	8	plastic	plastic	JJ
1979	1732	9	wrap	wrap	NN
1979	1732	10	to	to	TO
1979	1732	11	speed	speed	VB
1979	1732	12	cooking	cooking	NN
1979	1732	13	and	and	CC
1979	1732	14	microwave	microwave	NN
1979	1732	15	at	at	IN
1979	1732	16	HIGH	HIGH	NNP
1979	1732	17	until	until	IN
1979	1732	18	heated	heat	VBN
1979	1732	19	through	through	RB
1979	1732	20	.	.	.
1979	1733	1	Let	let	VB
1979	1733	2	stand	stand	VB
1979	1733	3	5	5	CD
1979	1733	4	minutes	minute	NNS
1979	1733	5	before	before	IN
1979	1733	6	serving	serve	VBG
1979	1733	7	.	.	.
1979	1734	1	CHAPTER	CHAPTER	NNP
1979	1734	2	THREE	THREE	NNP
1979	1734	3	-	-	HYPH
1979	1734	4	CHICKEN	CHICKEN	NNS
1979	1734	5	FOR	for	IN
1979	1734	6	DIETERS	dieter	NNS
1979	1734	7	Are	be	VBP
1979	1734	8	you	-PRON-	PRP
1979	1734	9	concerned	concerned	JJ
1979	1734	10	about	about	IN
1979	1734	11	the	the	DT
1979	1734	12	cholesterol	cholesterol	NN
1979	1734	13	in	in	IN
1979	1734	14	your	-PRON-	PRP$
1979	1734	15	diet	diet	NN
1979	1734	16	?	?	.
1979	1735	1	Are	be	VBP
1979	1735	2	you	-PRON-	PRP
1979	1735	3	watching	watch	VBG
1979	1735	4	calories	calorie	NNS
1979	1735	5	and	and	CC
1979	1735	6	trying	try	VBG
1979	1735	7	to	to	TO
1979	1735	8	cut	cut	VB
1979	1735	9	down	down	RP
1979	1735	10	on	on	IN
1979	1735	11	fat	fat	NN
1979	1735	12	?	?	.
1979	1736	1	Has	have	VBZ
1979	1736	2	your	-PRON-	PRP$
1979	1736	3	doctor	doctor	NN
1979	1736	4	suggested	suggest	VBD
1979	1736	5	that	that	IN
1979	1736	6	you	-PRON-	PRP
1979	1736	7	consume	consume	VBP
1979	1736	8	less	less	JJR
1979	1736	9	salt	salt	NN
1979	1736	10	?	?	.
1979	1737	1	Then	then	RB
1979	1737	2	read	read	VB
1979	1737	3	on	on	RP
1979	1737	4	.	.	.
1979	1738	1	The	the	DT
1979	1738	2	wonderful	wonderful	JJ
1979	1738	3	thing	thing	NN
1979	1738	4	about	about	IN
1979	1738	5	chicken	chicken	NN
1979	1738	6	is	be	VBZ
1979	1738	7	that	that	IN
1979	1738	8	the	the	DT
1979	1738	9	low	low	JJ
1979	1738	10	cholesterol	cholesterol	NN
1979	1738	11	and	and	CC
1979	1738	12	the	the	DT
1979	1738	13	low	low	JJ
1979	1738	14	calorie	calorie	NN
1979	1738	15	recipes	recipe	NNS
1979	1738	16	are	be	VBP
1979	1738	17	the	the	DT
1979	1738	18	same	same	JJ
1979	1738	19	.	.	.
1979	1739	1	And	and	CC
1979	1739	2	the	the	DT
1979	1739	3	flavors	flavor	NNS
1979	1739	4	that	that	WDT
1979	1739	5	add	add	VBP
1979	1739	6	spark	spark	NN
1979	1739	7	to	to	IN
1979	1739	8	a	a	DT
1979	1739	9	low	low	JJ
1979	1739	10	calories	calorie	NNS
1979	1739	11	recipe	recipe	NN
1979	1739	12	are	be	VBP
1979	1739	13	the	the	DT
1979	1739	14	same	same	JJ
1979	1739	15	ones	one	NNS
1979	1739	16	that	that	WDT
1979	1739	17	can	can	MD
1979	1739	18	help	help	VB
1979	1739	19	you	-PRON-	PRP
1979	1739	20	get	get	VB
1979	1739	21	along	along	RP
1979	1739	22	with	with	IN
1979	1739	23	little	little	JJ
1979	1739	24	or	or	CC
1979	1739	25	no	no	DT
1979	1739	26	salt	salt	NN
1979	1739	27	.	.	.
1979	1740	1	Chicken	Chicken	NNP
1979	1740	2	is	be	VBZ
1979	1740	3	the	the	DT
1979	1740	4	dieter	dieter	NN
1979	1740	5	's	's	POS
1979	1740	6	ray	ray	NN
1979	1740	7	of	of	IN
1979	1740	8	sunshine	sunshine	NN
1979	1740	9	.	.	.
1979	1741	1	Except	except	IN
1979	1741	2	for	for	IN
1979	1741	3	turkey	turkey	NNP
1979	1741	4	breast	breast	NN
1979	1741	5	,	,	,
1979	1741	6	no	no	DT
1979	1741	7	other	other	JJ
1979	1741	8	popular	popular	JJ
1979	1741	9	meat	meat	NN
1979	1741	10	is	be	VBZ
1979	1741	11	as	as	RB
1979	1741	12	low	low	JJ
1979	1741	13	in	in	IN
1979	1741	14	calories	calorie	NNS
1979	1741	15	as	as	IN
1979	1741	16	skinless	skinless	NN
1979	1741	17	chicken	chicken	NN
1979	1741	18	breast	breast	NN
1979	1741	19	.	.	.
1979	1742	1	A	a	DT
1979	1742	2	3-ounce	3-ounce	CD
1979	1742	3	portion	portion	NN
1979	1742	4	of	of	IN
1979	1742	5	skinless	skinless	NN
1979	1742	6	broiled	broil	VBN
1979	1742	7	chicken	chicken	NN
1979	1742	8	breast	breast	NN
1979	1742	9	has	have	VBZ
1979	1742	10	only	only	RB
1979	1742	11	115	115	CD
1979	1742	12	calories	calorie	NNS
1979	1742	13	.	.	.
1979	1743	1	An	an	DT
1979	1743	2	equivalent	equivalent	JJ
1979	1743	3	size	size	NN
1979	1743	4	portion	portion	NN
1979	1743	5	of	of	IN
1979	1743	6	cooked	cook	VBN
1979	1743	7	lean	lean	JJ
1979	1743	8	trimmed	trim	VBN
1979	1743	9	beef	beef	NN
1979	1743	10	would	would	MD
1979	1743	11	average	average	VB
1979	1743	12	189	189	CD
1979	1743	13	calories	calorie	NNS
1979	1743	14	,	,	,
1979	1743	15	and	and	CC
1979	1743	16	cooked	cook	VBN
1979	1743	17	lean	lean	JJ
1979	1743	18	,	,	,
1979	1743	19	trimmed	trim	VBN
1979	1743	20	pork	pork	NN
1979	1743	21	is	be	VBZ
1979	1743	22	198	198	CD
1979	1743	23	calories	calorie	NNS
1979	1743	24	.	.	.
1979	1744	1	Chicken	Chicken	NNP
1979	1744	2	is	be	VBZ
1979	1744	3	also	also	RB
1979	1744	4	lowest	low	JJS
1979	1744	5	in	in	IN
1979	1744	6	saturated	saturate	VBN
1979	1744	7	fat	fat	NN
1979	1744	8	compared	compare	VBN
1979	1744	9	with	with	IN
1979	1744	10	non	non	JJ
1979	1744	11	-	-	JJ
1979	1744	12	poultry	poultry	JJ
1979	1744	13	meats	meat	NNS
1979	1744	14	.	.	.
1979	1745	1	Grams	gram	NNS
1979	1745	2	of	of	IN
1979	1745	3	Saturated	Saturated	NNP
1979	1745	4	Fat	Fat	NNP
1979	1745	5	Cooked	cooked	JJ
1979	1745	6	3-ounce	3-ounce	CD
1979	1745	7	portion	portion	NN
1979	1745	8	skinless	skinless	NN
1979	1745	9	chicken	chicken	NN
1979	1745	10	breast	breast	NN
1979	1745	11	:	:	:
1979	1745	12	0.4	0.4	CD
1979	1745	13	Average	average	NN
1979	1745	14	cooked	cook	VBD
1979	1745	15	3-ounce	3-ounce	CD
1979	1745	16	portion	portion	NN
1979	1745	17	of	of	IN
1979	1745	18	chicken	chicken	NN
1979	1745	19	:	:	:
1979	1745	20	1.1	1.1	CD
1979	1745	21	Average	average	NN
1979	1745	22	cooked	cook	VBN
1979	1745	23	3-ounce	3-ounce	CD
1979	1745	24	portion	portion	NN
1979	1745	25	of	of	IN
1979	1745	26	lean	lean	JJ
1979	1745	27	,	,	,
1979	1745	28	trimmed	trim	VBN
1979	1745	29	beef	beef	NN
1979	1745	30	:	:	:
1979	1745	31	3.4	3.4	CD
1979	1745	32	Average	average	NN
1979	1745	33	cooked	cook	VBD
1979	1745	34	3-ounce	3-ounce	CD
1979	1745	35	portion	portion	NN
1979	1745	36	of	of	IN
1979	1745	37	lean	lean	JJ
1979	1745	38	,	,	,
1979	1745	39	trimmed	trim	VBN
1979	1745	40	pork	pork	NN
1979	1745	41	:	:	:
1979	1745	42	3.8	3.8	CD
1979	1745	43	To	to	TO
1979	1745	44	avoid	avoid	VB
1979	1745	45	both	both	CC
1979	1745	46	fat	fat	NN
1979	1745	47	and	and	CC
1979	1745	48	calories	calorie	NNS
1979	1745	49	when	when	WRB
1979	1745	50	cooking	cook	VBG
1979	1745	51	with	with	IN
1979	1745	52	chicken	chicken	NN
1979	1745	53	:	:	:
1979	1745	54	_	_	NNP
1979	1745	55	Choose	Choose	NNP
1979	1745	56	breast	breast	NN
1979	1745	57	meat	meat	NN
1979	1745	58	.	.	.
1979	1746	1	This	this	DT
1979	1746	2	is	be	VBZ
1979	1746	3	the	the	DT
1979	1746	4	leanest	lean	JJS
1979	1746	5	part	part	NN
1979	1746	6	of	of	IN
1979	1746	7	the	the	DT
1979	1746	8	bird	bird	NN
1979	1746	9	and	and	CC
1979	1746	10	has	have	VBZ
1979	1746	11	less	less	JJR
1979	1746	12	than	than	IN
1979	1746	13	half	half	PDT
1979	1746	14	the	the	DT
1979	1746	15	fat	fat	NN
1979	1746	16	of	of	IN
1979	1746	17	,	,	,
1979	1746	18	for	for	IN
1979	1746	19	example	example	NN
1979	1746	20	,	,	,
1979	1746	21	thigh	thigh	NN
1979	1746	22	meat	meat	NN
1979	1746	23	.	.	.
1979	1747	1	Because	because	IN
1979	1747	2	of	of	IN
1979	1747	3	its	-PRON-	PRP$
1979	1747	4	low	low	JJ
1979	1747	5	fat	fat	JJ
1979	1747	6	content	content	NN
1979	1747	7	,	,	,
1979	1747	8	it	-PRON-	PRP
1979	1747	9	's	be	VBZ
1979	1747	10	the	the	DT
1979	1747	11	only	only	JJ
1979	1747	12	meat	meat	NN
1979	1747	13	I	-PRON-	PRP
1979	1747	14	ever	ever	RB
1979	1747	15	serve	serve	VBP
1979	1747	16	Frank	Frank	NNP
1979	1747	17	,	,	,
1979	1747	18	and	and	CC
1979	1747	19	it	-PRON-	PRP
1979	1747	20	's	be	VBZ
1979	1747	21	the	the	DT
1979	1747	22	only	only	JJ
1979	1747	23	meat	meat	NN
1979	1747	24	he	-PRON-	PRP
1979	1747	25	ever	ever	RB
1979	1747	26	asks	ask	VBZ
1979	1747	27	for	for	IN
1979	1747	28	in	in	IN
1979	1747	29	restaurants	restaurant	NNS
1979	1747	30	.	.	.
1979	1748	1	_	_	NNP
1979	1748	2	Remove	remove	VB
1979	1748	3	the	the	DT
1979	1748	4	skin	skin	NN
1979	1748	5	.	.	.
1979	1749	1	Forty	forty	CD
1979	1749	2	percent	percent	NN
1979	1749	3	of	of	IN
1979	1749	4	the	the	DT
1979	1749	5	fat	fat	NN
1979	1749	6	in	in	IN
1979	1749	7	poultry	poultry	NN
1979	1749	8	is	be	VBZ
1979	1749	9	attached	attach	VBN
1979	1749	10	to	to	IN
1979	1749	11	the	the	DT
1979	1749	12	skin	skin	NN
1979	1749	13	and	and	CC
1979	1749	14	therefore	therefore	RB
1979	1749	15	can	can	MD
1979	1749	16	be	be	VB
1979	1749	17	easily	easily	RB
1979	1749	18	removed	remove	VBN
1979	1749	19	.	.	.
1979	1750	1	This	this	DT
1979	1750	2	is	be	VBZ
1979	1750	3	in	in	IN
1979	1750	4	contrast	contrast	NN
1979	1750	5	with	with	IN
1979	1750	6	other	other	JJ
1979	1750	7	meats	meat	NNS
1979	1750	8	,	,	,
1979	1750	9	where	where	WRB
1979	1750	10	the	the	DT
1979	1750	11	fat	fat	NN
1979	1750	12	is	be	VBZ
1979	1750	13	dispersed	disperse	VBN
1979	1750	14	throughout	throughout	IN
1979	1750	15	the	the	DT
1979	1750	16	meat	meat	NN
1979	1750	17	and	and	CC
1979	1750	18	not	not	RB
1979	1750	19	so	so	RB
1979	1750	20	easily	easily	RB
1979	1750	21	removed	remove	VBN
1979	1750	22	.	.	.
1979	1751	1	One	one	CD
1979	1751	2	point	point	NN
1979	1751	3	,	,	,
1979	1751	4	though	though	RB
1979	1751	5	.	.	.
1979	1752	1	If	if	IN
1979	1752	2	you	-PRON-	PRP
1979	1752	3	're	be	VBP
1979	1752	4	broiling	broil	VBG
1979	1752	5	or	or	CC
1979	1752	6	baking	bake	VBG
1979	1752	7	or	or	CC
1979	1752	8	grilling	grill	VBG
1979	1752	9	chicken	chicken	NN
1979	1752	10	,	,	,
1979	1752	11	leave	leave	VB
1979	1752	12	the	the	DT
1979	1752	13	skin	skin	NN
1979	1752	14	on	on	RP
1979	1752	15	until	until	IN
1979	1752	16	you	-PRON-	PRP
1979	1752	17	're	be	VBP
1979	1752	18	finished	finish	VBN
1979	1752	19	cooking	cooking	NN
1979	1752	20	;	;	:
1979	1752	21	otherwise	otherwise	RB
1979	1752	22	the	the	DT
1979	1752	23	meat	meat	NN
1979	1752	24	will	will	MD
1979	1752	25	lose	lose	VB
1979	1752	26	too	too	RB
1979	1752	27	much	much	JJ
1979	1752	28	moisture	moisture	NN
1979	1752	29	and	and	CC
1979	1752	30	become	become	VB
1979	1752	31	tough	tough	JJ
1979	1752	32	.	.	.
1979	1753	1	I	-PRON-	PRP
1979	1753	2	've	have	VB
1979	1753	3	watched	watch	VBN
1979	1753	4	tests	test	NNS
1979	1753	5	done	do	VBN
1979	1753	6	at	at	IN
1979	1753	7	the	the	DT
1979	1753	8	Perdue	Perdue	NNP
1979	1753	9	Tenderness	Tenderness	NNP
1979	1753	10	Laboratory	Laboratory	NNP
1979	1753	11	in	in	IN
1979	1753	12	which	which	WDT
1979	1753	13	they	-PRON-	PRP
1979	1753	14	measured	measure	VBD
1979	1753	15	the	the	DT
1979	1753	16	tenderness	tenderness	NN
1979	1753	17	of	of	IN
1979	1753	18	breast	breast	NN
1979	1753	19	meat	meat	NN
1979	1753	20	roasted	roast	VBN
1979	1753	21	with	with	IN
1979	1753	22	the	the	DT
1979	1753	23	skin	skin	NN
1979	1753	24	and	and	CC
1979	1753	25	without	without	IN
1979	1753	26	the	the	DT
1979	1753	27	skin	skin	NN
1979	1753	28	.	.	.
1979	1754	1	The	the	DT
1979	1754	2	meat	meat	NN
1979	1754	3	cooked	cook	VBN
1979	1754	4	with	with	IN
1979	1754	5	the	the	DT
1979	1754	6	skin	skin	NN
1979	1754	7	retained	retain	VBD
1979	1754	8	its	-PRON-	PRP$
1979	1754	9	moisture	moisture	NN
1979	1754	10	and	and	CC
1979	1754	11	was	be	VBD
1979	1754	12	startlingly	startlingly	RB
1979	1754	13	more	more	RBR
1979	1754	14	tender	tender	JJ
1979	1754	15	than	than	IN
1979	1754	16	the	the	DT
1979	1754	17	meat	meat	NN
1979	1754	18	cooked	cook	VBN
1979	1754	19	without	without	IN
1979	1754	20	the	the	DT
1979	1754	21	skin	skin	NN
1979	1754	22	.	.	.
1979	1755	1	_	_	NNP
1979	1755	2	Roast	Roast	NNP
1979	1755	3	,	,	,
1979	1755	4	broil	broil	NNP
1979	1755	5	,	,	,
1979	1755	6	poach	poach	NNP
1979	1755	7	,	,	,
1979	1755	8	or	or	CC
1979	1755	9	grill	grill	NN
1979	1755	10	chicken	chicken	NN
1979	1755	11	instead	instead	RB
1979	1755	12	of	of	IN
1979	1755	13	frying	fry	VBG
1979	1755	14	it	-PRON-	PRP
1979	1755	15	.	.	.
1979	1756	1	_	_	NNP
1979	1756	2	Substitute	Substitute	NNP
1979	1756	3	low	low	JJ
1979	1756	4	fat	fat	JJ
1979	1756	5	dairy	dairy	NN
1979	1756	6	products	product	NNS
1979	1756	7	in	in	IN
1979	1756	8	recipes	recipe	NNS
1979	1756	9	.	.	.
1979	1757	1	Use	use	VB
1979	1757	2	yoghurt	yoghurt	NNP
1979	1757	3	or	or	CC
1979	1757	4	light	light	JJ
1979	1757	5	sour	sour	JJ
1979	1757	6	cream	cream	NN
1979	1757	7	instead	instead	RB
1979	1757	8	of	of	IN
1979	1757	9	sour	sour	JJ
1979	1757	10	cream	cream	NN
1979	1757	11	,	,	,
1979	1757	12	and	and	CC
1979	1757	13	non-	non-	NNP
1979	1757	14	fat	fat	JJ
1979	1757	15	milk	milk	NN
1979	1757	16	instead	instead	RB
1979	1757	17	of	of	IN
1979	1757	18	regular	regular	JJ
1979	1757	19	milk	milk	NN
1979	1757	20	.	.	.
1979	1758	1	To	to	TO
1979	1758	2	be	be	VB
1979	1758	3	honest	honest	JJ
1979	1758	4	,	,	,
1979	1758	5	the	the	DT
1979	1758	6	taste	taste	NN
1979	1758	7	is	be	VBZ
1979	1758	8	n't	not	RB
1979	1758	9	as	as	RB
1979	1758	10	rich	rich	JJ
1979	1758	11	,	,	,
1979	1758	12	but	but	CC
1979	1758	13	if	if	IN
1979	1758	14	you	-PRON-	PRP
1979	1758	15	're	be	VBP
1979	1758	16	watching	watch	VBG
1979	1758	17	calories	calorie	NNS
1979	1758	18	and	and	CC
1979	1758	19	cholesterol	cholesterol	NN
1979	1758	20	,	,	,
1979	1758	21	these	these	DT
1979	1758	22	substitutions	substitution	NNS
1979	1758	23	make	make	VBP
1979	1758	24	a	a	DT
1979	1758	25	substantial	substantial	JJ
1979	1758	26	difference	difference	NN
1979	1758	27	.	.	.
1979	1759	1	For	for	IN
1979	1759	2	example	example	NN
1979	1759	3	,	,	,
1979	1759	4	plain	plain	JJ
1979	1759	5	low	low	JJ
1979	1759	6	fat	fat	JJ
1979	1759	7	yoghurt	yoghurt	NN
1979	1759	8	is	be	VBZ
1979	1759	9	122	122	CD
1979	1759	10	calories	calorie	NNS
1979	1759	11	per	per	IN
1979	1759	12	cup	cup	NN
1979	1759	13	and	and	CC
1979	1759	14	light	light	JJ
1979	1759	15	sour	sour	JJ
1979	1759	16	cream	cream	NN
1979	1759	17	about	about	RB
1979	1759	18	360	360	CD
1979	1759	19	calories	calorie	NNS
1979	1759	20	,	,	,
1979	1759	21	while	while	IN
1979	1759	22	the	the	DT
1979	1759	23	same	same	JJ
1979	1759	24	amount	amount	NN
1979	1759	25	of	of	IN
1979	1759	26	regular	regular	JJ
1979	1759	27	sour	sour	JJ
1979	1759	28	cream	cream	NN
1979	1759	29	is	be	VBZ
1979	1759	30	440	440	CD
1979	1759	31	to	to	TO
1979	1759	32	454	454	CD
1979	1759	33	calories	calorie	NNS
1979	1759	34	.	.	.
1979	1760	1	Non	non	JJ
1979	1760	2	-	-	JJ
1979	1760	3	fat	fat	JJ
1979	1760	4	milk	milk	NN
1979	1760	5	is	be	VBZ
1979	1760	6	80	80	CD
1979	1760	7	to	to	TO
1979	1760	8	90	90	CD
1979	1760	9	calories	calorie	NNS
1979	1760	10	per	per	IN
1979	1760	11	8-ounce	8-ounce	CD
1979	1760	12	glass	glass	NN
1979	1760	13	,	,	,
1979	1760	14	while	while	IN
1979	1760	15	whole	whole	JJ
1979	1760	16	milk	milk	NN
1979	1760	17	is	be	VBZ
1979	1760	18	150	150	CD
1979	1760	19	to	to	TO
1979	1760	20	160	160	CD
1979	1760	21	calories	calorie	NNS
1979	1760	22	.	.	.
1979	1761	1	_	_	NNP
1979	1761	2	Replace	Replace	NNP
1979	1761	3	oil	oil	NN
1979	1761	4	or	or	CC
1979	1761	5	fat	fat	NN
1979	1761	6	in	in	IN
1979	1761	7	marinades	marinade	NNS
1979	1761	8	with	with	IN
1979	1761	9	fresh	fresh	JJ
1979	1761	10	lemon	lemon	NN
1979	1761	11	or	or	CC
1979	1761	12	lime	lime	NN
1979	1761	13	juice	juice	NN
1979	1761	14	,	,	,
1979	1761	15	or	or	CC
1979	1761	16	with	with	IN
1979	1761	17	wine	wine	NN
1979	1761	18	or	or	CC
1979	1761	19	vinegar	vinegar	NN
1979	1761	20	.	.	.
1979	1762	1	_	_	NNP
1979	1762	2	Broil	Broil	NNP
1979	1762	3	with	with	IN
1979	1762	4	wine	wine	NN
1979	1762	5	instead	instead	RB
1979	1762	6	of	of	IN
1979	1762	7	butter	butter	NN
1979	1762	8	.	.	.
1979	1763	1	_	_	XX
1979	1763	2	Take	take	VB
1979	1763	3	advantage	advantage	NN
1979	1763	4	of	of	IN
1979	1763	5	non	non	JJ
1979	1763	6	-	-	JJ
1979	1763	7	caloric	caloric	JJ
1979	1763	8	pan	pan	NN
1979	1763	9	sprays	spray	NNS
1979	1763	10	.	.	.
1979	1764	1	_	_	XX
1979	1764	2	If	if	IN
1979	1764	3	you	-PRON-	PRP
1979	1764	4	're	be	VBP
1979	1764	5	really	really	RB
1979	1764	6	counting	count	VBG
1979	1764	7	every	every	DT
1979	1764	8	single	single	JJ
1979	1764	9	calorie	calorie	NN
1979	1764	10	,	,	,
1979	1764	11	you	-PRON-	PRP
1979	1764	12	may	may	MD
1979	1764	13	want	want	VB
1979	1764	14	to	to	TO
1979	1764	15	choose	choose	VB
1979	1764	16	Cornish	cornish	JJ
1979	1764	17	hens	hen	NNS
1979	1764	18	rather	rather	RB
1979	1764	19	than	than	IN
1979	1764	20	the	the	DT
1979	1764	21	older	old	JJR
1979	1764	22	broilers	broiler	NNS
1979	1764	23	and	and	CC
1979	1764	24	roasters	roaster	NNS
1979	1764	25	.	.	.
1979	1765	1	Cornish	cornish	JJ
1979	1765	2	hens	hen	NNS
1979	1765	3	and	and	CC
1979	1765	4	broilers	broiler	NNS
1979	1765	5	are	be	VBP
1979	1765	6	young	young	JJ
1979	1765	7	birds	bird	NNS
1979	1765	8	and	and	CC
1979	1765	9	they	-PRON-	PRP
1979	1765	10	bear	bear	VBP
1979	1765	11	the	the	DT
1979	1765	12	same	same	JJ
1979	1765	13	relationship	relationship	NN
1979	1765	14	to	to	IN
1979	1765	15	the	the	DT
1979	1765	16	older	old	JJR
1979	1765	17	roasters	roaster	NNS
1979	1765	18	that	that	WDT
1979	1765	19	veal	veal	NN
1979	1765	20	does	do	VBZ
1979	1765	21	to	to	TO
1979	1765	22	beef	beef	VB
1979	1765	23	:	:	:
1979	1765	24	the	the	DT
1979	1765	25	younger	young	JJR
1979	1765	26	the	the	DT
1979	1765	27	animal	animal	NN
1979	1765	28	,	,	,
1979	1765	29	the	the	DT
1979	1765	30	lower	low	JJR
1979	1765	31	the	the	DT
1979	1765	32	fat	fat	JJ
1979	1765	33	content	content	NN
1979	1765	34	.	.	.
1979	1766	1	For	for	IN
1979	1766	2	comparison	comparison	NN
1979	1766	3	,	,	,
1979	1766	4	the	the	DT
1979	1766	5	white	white	JJ
1979	1766	6	meat	meat	NN
1979	1766	7	of	of	IN
1979	1766	8	a	a	DT
1979	1766	9	Cornish	Cornish	NNP
1979	1766	10	is	be	VBZ
1979	1766	11	35	35	CD
1979	1766	12	calories	calorie	NNS
1979	1766	13	per	per	IN
1979	1766	14	ounce	ounce	NN
1979	1766	15	of	of	IN
1979	1766	16	cooked	cooked	JJ
1979	1766	17	meat	meat	NN
1979	1766	18	;	;	:
1979	1766	19	the	the	DT
1979	1766	20	white	white	JJ
1979	1766	21	meat	meat	NN
1979	1766	22	of	of	IN
1979	1766	23	a	a	DT
1979	1766	24	broiler	broiler	NN
1979	1766	25	is	be	VBZ
1979	1766	26	45	45	CD
1979	1766	27	calories	calorie	NNS
1979	1766	28	per	per	IN
1979	1766	29	cooked	cooked	JJ
1979	1766	30	ounce	ounce	NN
1979	1766	31	.	.	.
1979	1767	1	For	for	IN
1979	1767	2	low	low	JJ
1979	1767	3	salt	salt	NN
1979	1767	4	diets	diet	NNS
1979	1767	5	:	:	:
1979	1767	6	_	_	NNP
1979	1767	7	Avoid	Avoid	NNP
1979	1767	8	prepared	prepare	VBD
1979	1767	9	sauces	sauce	NNS
1979	1767	10	such	such	JJ
1979	1767	11	as	as	IN
1979	1767	12	barbecue	barbecue	NN
1979	1767	13	sauce	sauce	NN
1979	1767	14	or	or	CC
1979	1767	15	ketchup	ketchup	NN
1979	1767	16	:	:	:
1979	1767	17	usually	usually	RB
1979	1767	18	they	-PRON-	PRP
1979	1767	19	are	be	VBP
1979	1767	20	high	high	JJ
1979	1767	21	in	in	IN
1979	1767	22	salt	salt	NN
1979	1767	23	.	.	.
1979	1768	1	_	_	NNP
1979	1768	2	Season	Season	NNP
1979	1768	3	chicken	chicken	NN
1979	1768	4	with	with	IN
1979	1768	5	foods	food	NNS
1979	1768	6	that	that	WDT
1979	1768	7	are	be	VBP
1979	1768	8	naturally	naturally	RB
1979	1768	9	high	high	JJ
1979	1768	10	in	in	IN
1979	1768	11	potassium	potassium	NN
1979	1768	12	,	,	,
1979	1768	13	such	such	JJ
1979	1768	14	as	as	IN
1979	1768	15	tomatoes	tomato	NNS
1979	1768	16	,	,	,
1979	1768	17	citrus	citrus	NNP
1979	1768	18	,	,	,
1979	1768	19	raisins	raisin	NNS
1979	1768	20	or	or	CC
1979	1768	21	bananas	banana	NNS
1979	1768	22	.	.	.
1979	1769	1	When	when	WRB
1979	1769	2	you	-PRON-	PRP
1979	1769	3	eat	eat	VBP
1979	1769	4	foods	food	NNS
1979	1769	5	high	high	RB
1979	1769	6	in	in	IN
1979	1769	7	potassium	potassium	NN
1979	1769	8	,	,	,
1979	1769	9	you	-PRON-	PRP
1979	1769	10	do	do	VBP
1979	1769	11	n't	not	RB
1979	1769	12	miss	miss	VB
1979	1769	13	the	the	DT
1979	1769	14	sodium	sodium	NN
1979	1769	15	so	so	RB
1979	1769	16	much	much	RB
1979	1769	17	.	.	.
1979	1770	1	Tomato	Tomato	NNP
1979	1770	2	paste	paste	NN
1979	1770	3	,	,	,
1979	1770	4	by	by	IN
1979	1770	5	the	the	DT
1979	1770	6	way	way	NN
1979	1770	7	,	,	,
1979	1770	8	is	be	VBZ
1979	1770	9	very	very	RB
1979	1770	10	high	high	JJ
1979	1770	11	in	in	IN
1979	1770	12	potassium	potassium	NN
1979	1770	13	,	,	,
1979	1770	14	and	and	CC
1979	1770	15	does	do	VBZ
1979	1770	16	not	not	RB
1979	1770	17	have	have	VB
1979	1770	18	as	as	RB
1979	1770	19	much	much	RB
1979	1770	20	added	add	VBN
1979	1770	21	salt	salt	NN
1979	1770	22	as	as	IN
1979	1770	23	most	most	RBS
1979	1770	24	prepared	prepared	JJ
1979	1770	25	or	or	CC
1979	1770	26	canned	can	VBN
1979	1770	27	foods	food	NNS
1979	1770	28	.	.	.
1979	1771	1	_	_	NNP
1979	1771	2	Season	Season	NNP
1979	1771	3	foods	food	VBZ
1979	1771	4	with	with	IN
1979	1771	5	garlic	garlic	NN
1979	1771	6	,	,	,
1979	1771	7	onion	onion	NN
1979	1771	8	,	,	,
1979	1771	9	wine	wine	NN
1979	1771	10	and	and	CC
1979	1771	11	a	a	DT
1979	1771	12	variety	variety	NN
1979	1771	13	of	of	IN
1979	1771	14	herbs	herb	NNS
1979	1771	15	and	and	CC
1979	1771	16	spices	spice	NNS
1979	1771	17	.	.	.
1979	1772	1	Again	again	RB
1979	1772	2	,	,	,
1979	1772	3	you	-PRON-	PRP
1979	1772	4	'll	will	MD
1979	1772	5	miss	miss	VB
1979	1772	6	the	the	DT
1979	1772	7	sodium	sodium	NN
1979	1772	8	less	less	RBR
1979	1772	9	.	.	.
1979	1773	1	_	_	NNP
1979	1773	2	Trick	Trick	NNP
1979	1773	3	your	-PRON-	PRP$
1979	1773	4	palette	palette	NN
1979	1773	5	by	by	IN
1979	1773	6	cooking	cook	VBG
1979	1773	7	with	with	IN
1979	1773	8	your	-PRON-	PRP$
1979	1773	9	own	own	JJ
1979	1773	10	flavored	flavor	VBN
1979	1773	11	vinegars	vinegar	NNS
1979	1773	12	.	.	.
1979	1774	1	Use	use	VB
1979	1774	2	a	a	DT
1979	1774	3	cup	cup	NN
1979	1774	4	of	of	IN
1979	1774	5	whichever	whichever	WDT
1979	1774	6	fresh	fresh	JJ
1979	1774	7	herb	herb	NN
1979	1774	8	you	-PRON-	PRP
1979	1774	9	can	can	MD
1979	1774	10	find	find	VB
1979	1774	11	,	,	,
1979	1774	12	such	such	JJ
1979	1774	13	as	as	IN
1979	1774	14	tarragon	tarragon	NNP
1979	1774	15	or	or	CC
1979	1774	16	mint	mint	NN
1979	1774	17	or	or	CC
1979	1774	18	dill	dill	NN
1979	1774	19	,	,	,
1979	1774	20	for	for	IN
1979	1774	21	two	two	CD
1979	1774	22	cups	cup	NNS
1979	1774	23	of	of	IN
1979	1774	24	plain	plain	JJ
1979	1774	25	white	white	JJ
1979	1774	26	vinegar	vinegar	NN
1979	1774	27	and	and	CC
1979	1774	28	then	then	RB
1979	1774	29	add	add	VB
1979	1774	30	a	a	DT
1979	1774	31	garlic	garlic	JJ
1979	1774	32	clove	clove	NN
1979	1774	33	or	or	CC
1979	1774	34	twist	twist	NN
1979	1774	35	of	of	IN
1979	1774	36	lemon	lemon	NN
1979	1774	37	peel	peel	NN
1979	1774	38	.	.	.
1979	1775	1	Store	store	NN
1979	1775	2	in	in	IN
1979	1775	3	a	a	DT
1979	1775	4	screw	screw	JJ
1979	1775	5	top	top	JJ
1979	1775	6	jar	jar	NN
1979	1775	7	for	for	IN
1979	1775	8	several	several	JJ
1979	1775	9	days	day	NNS
1979	1775	10	and	and	CC
1979	1775	11	if	if	IN
1979	1775	12	you	-PRON-	PRP
1979	1775	13	want	want	VBP
1979	1775	14	it	-PRON-	PRP
1979	1775	15	really	really	RB
1979	1775	16	strong	strong	JJ
1979	1775	17	,	,	,
1979	1775	18	leave	leave	VB
1979	1775	19	it	-PRON-	PRP
1979	1775	20	for	for	IN
1979	1775	21	a	a	DT
1979	1775	22	week	week	NN
1979	1775	23	.	.	.
1979	1776	1	You	-PRON-	PRP
1979	1776	2	might	may	MD
1979	1776	3	taste	taste	VB
1979	1776	4	it	-PRON-	PRP
1979	1776	5	along	along	IN
1979	1776	6	the	the	DT
1979	1776	7	way	way	NN
1979	1776	8	to	to	TO
1979	1776	9	see	see	VB
1979	1776	10	if	if	IN
1979	1776	11	it	-PRON-	PRP
1979	1776	12	's	be	VBZ
1979	1776	13	too	too	RB
1979	1776	14	strong	strong	JJ
1979	1776	15	.	.	.
1979	1777	1	Finally	finally	RB
1979	1777	2	,	,	,
1979	1777	3	strain	strain	VB
1979	1777	4	it	-PRON-	PRP
1979	1777	5	and	and	CC
1979	1777	6	pour	pour	VB
1979	1777	7	into	into	IN
1979	1777	8	a	a	DT
1979	1777	9	sterilized	sterilize	VBN
1979	1777	10	bottle	bottle	NN
1979	1777	11	and	and	CC
1979	1777	12	seal	seal	NN
1979	1777	13	.	.	.
1979	1778	1	_	_	NNP
1979	1778	2	Season	Season	NNP
1979	1778	3	chicken	chicken	NN
1979	1778	4	with	with	IN
1979	1778	5	concentrated	concentrated	JJ
1979	1778	6	homemade	homemade	JJ
1979	1778	7	chicken	chicken	NN
1979	1778	8	broth	broth	NN
1979	1778	9	.	.	.
1979	1779	1	Make	make	VB
1979	1779	2	chicken	chicken	NN
1979	1779	3	stock	stock	NN
1979	1779	4	(	(	-LRB-
1979	1779	5	use	use	VB
1979	1779	6	the	the	DT
1979	1779	7	recipe	recipe	NN
1979	1779	8	on	on	IN
1979	1779	9	page	page	NN
1979	1779	10	_	_	NNP
1979	1779	11	_	_	NNP
1979	1779	12	_	_	NNP
1979	1779	13	,	,	,
1979	1779	14	but	but	CC
1979	1779	15	omit	omit	VB
1979	1779	16	the	the	DT
1979	1779	17	salt	salt	NN
1979	1779	18	)	)	-RRB-
1979	1779	19	,	,	,
1979	1779	20	boil	boil	VB
1979	1779	21	it	-PRON-	PRP
1979	1779	22	down	down	RP
1979	1779	23	until	until	IN
1979	1779	24	it	-PRON-	PRP
1979	1779	25	's	be	VBZ
1979	1779	26	concentrated	concentrate	VBN
1979	1779	27	,	,	,
1979	1779	28	and	and	CC
1979	1779	29	then	then	RB
1979	1779	30	freeze	freeze	VB
1979	1779	31	it	-PRON-	PRP
1979	1779	32	in	in	IN
1979	1779	33	ice	ice	NN
1979	1779	34	cube	cube	NNP
1979	1779	35	trays	trays	NNP
1979	1779	36	.	.	.
1979	1780	1	Use	use	VB
1979	1780	2	individual	individual	JJ
1979	1780	3	cubes	cube	NNS
1979	1780	4	to	to	TO
1979	1780	5	intensify	intensify	VB
1979	1780	6	the	the	DT
1979	1780	7	flavor	flavor	NN
1979	1780	8	of	of	IN
1979	1780	9	casseroles	casserole	NNS
1979	1780	10	or	or	CC
1979	1780	11	stir	stir	VB
1979	1780	12	fry	fry	NN
1979	1780	13	dishes	dish	NNS
1979	1780	14	.	.	.
1979	1781	1	After	after	IN
1979	1781	2	a	a	DT
1979	1781	3	couple	couple	NN
1979	1781	4	of	of	IN
1979	1781	5	weeks	week	NNS
1979	1781	6	of	of	IN
1979	1781	7	following	follow	VBG
1979	1781	8	a	a	DT
1979	1781	9	low	low	JJ
1979	1781	10	salt	salt	NN
1979	1781	11	diet	diet	NN
1979	1781	12	,	,	,
1979	1781	13	you	-PRON-	PRP
1979	1781	14	'll	will	MD
1979	1781	15	find	find	VB
1979	1781	16	that	that	IN
1979	1781	17	your	-PRON-	PRP$
1979	1781	18	taste	taste	NN
1979	1781	19	changes	change	VBZ
1979	1781	20	and	and	CC
1979	1781	21	that	that	IN
1979	1781	22	you	-PRON-	PRP
1979	1781	23	'll	will	MD
1979	1781	24	actually	actually	RB
1979	1781	25	be	be	VB
1979	1781	26	satisfied	satisfied	JJ
1979	1781	27	with	with	IN
1979	1781	28	far	far	RB
1979	1781	29	less	less	JJR
1979	1781	30	salt	salt	NN
1979	1781	31	.	.	.
1979	1782	1	You	-PRON-	PRP
1979	1782	2	'll	will	MD
1979	1782	3	even	even	RB
1979	1782	4	find	find	VB
1979	1782	5	that	that	IN
1979	1782	6	the	the	DT
1979	1782	7	olives	olive	NNS
1979	1782	8	and	and	CC
1979	1782	9	potato	potato	NN
1979	1782	10	chips	chip	NNS
1979	1782	11	and	and	CC
1979	1782	12	peanuts	peanut	NNS
1979	1782	13	that	that	WDT
1979	1782	14	once	once	RB
1979	1782	15	tasted	taste	VBD
1979	1782	16	just	just	RB
1979	1782	17	right	right	RB
1979	1782	18	,	,	,
1979	1782	19	now	now	RB
1979	1782	20	seem	seem	VBP
1979	1782	21	too	too	RB
1979	1782	22	salty	salty	JJ
1979	1782	23	.	.	.
1979	1783	1	We	-PRON-	PRP
1979	1783	2	've	have	VB
1979	1783	3	found	find	VBN
1979	1783	4	that	that	IN
1979	1783	5	with	with	IN
1979	1783	6	salt	salt	NN
1979	1783	7	,	,	,
1979	1783	8	the	the	DT
1979	1783	9	less	less	RBR
1979	1783	10	you	-PRON-	PRP
1979	1783	11	eat	eat	VBP
1979	1783	12	,	,	,
1979	1783	13	the	the	DT
1979	1783	14	less	less	RBR
1979	1783	15	you	-PRON-	PRP
1979	1783	16	feel	feel	VBP
1979	1783	17	you	-PRON-	PRP
1979	1783	18	need$but	need$but	NNP
1979	1783	19	be	be	VB
1979	1783	20	patient	patient	JJ
1979	1783	21	because	because	IN
1979	1783	22	this	this	DT
1979	1783	23	does	do	VBZ
1979	1783	24	n't	not	RB
1979	1783	25	happen	happen	VB
1979	1783	26	overnight	overnight	RB
1979	1783	27	.	.	.
1979	1784	1	For	for	IN
1979	1784	2	that	that	DT
1979	1784	3	matter	matter	NN
1979	1784	4	,	,	,
1979	1784	5	a	a	DT
1979	1784	6	preference	preference	NN
1979	1784	7	for	for	IN
1979	1784	8	low	low	JJ
1979	1784	9	fat	fat	JJ
1979	1784	10	cooking	cooking	NN
1979	1784	11	may	may	MD
1979	1784	12	not	not	RB
1979	1784	13	happen	happen	VB
1979	1784	14	overnight	overnight	RB
1979	1784	15	either	either	RB
1979	1784	16	.	.	.
1979	1785	1	In	in	IN
1979	1785	2	fact	fact	NN
1979	1785	3	,	,	,
1979	1785	4	to	to	TO
1979	1785	5	level	level	VB
1979	1785	6	with	with	IN
1979	1785	7	you	-PRON-	PRP
1979	1785	8	,	,	,
1979	1785	9	I	-PRON-	PRP
1979	1785	10	think	think	VBP
1979	1785	11	that	that	IN
1979	1785	12	in	in	IN
1979	1785	13	most	most	JJS
1979	1785	14	cases	case	NNS
1979	1785	15	it	-PRON-	PRP
1979	1785	16	wo	will	MD
1979	1785	17	n't	not	RB
1979	1785	18	happen	happen	VB
1979	1785	19	overnight	overnight	RB
1979	1785	20	.	.	.
1979	1786	1	If	if	IN
1979	1786	2	you	-PRON-	PRP
1979	1786	3	're	be	VBP
1979	1786	4	not	not	RB
1979	1786	5	used	use	VBN
1979	1786	6	to	to	IN
1979	1786	7	the	the	DT
1979	1786	8	low	low	JJ
1979	1786	9	fat	fat	JJ
1979	1786	10	substitutions	substitution	NNS
1979	1786	11	for	for	IN
1979	1786	12	rich	rich	JJ
1979	1786	13	sauces	sauce	NNS
1979	1786	14	and	and	CC
1979	1786	15	gravies	gravy	NNS
1979	1786	16	,	,	,
1979	1786	17	some	some	DT
1979	1786	18	of	of	IN
1979	1786	19	the	the	DT
1979	1786	20	recipes	recipe	NNS
1979	1786	21	in	in	IN
1979	1786	22	this	this	DT
1979	1786	23	chapter	chapter	NN
1979	1786	24	may	may	MD
1979	1786	25	seem	seem	VB
1979	1786	26	downright	downright	JJ
1979	1786	27	Spartan	Spartan	NNP
1979	1786	28	to	to	IN
1979	1786	29	you	-PRON-	PRP
1979	1786	30	the	the	DT
1979	1786	31	first	first	JJ
1979	1786	32	time	time	NN
1979	1786	33	you	-PRON-	PRP
1979	1786	34	try	try	VBP
1979	1786	35	them	-PRON-	PRP
1979	1786	36	.	.	.
1979	1787	1	But	but	CC
1979	1787	2	once	once	IN
1979	1787	3	you	-PRON-	PRP
1979	1787	4	're	be	VBP
1979	1787	5	used	use	VBN
1979	1787	6	to	to	IN
1979	1787	7	them	-PRON-	PRP
1979	1787	8	,	,	,
1979	1787	9	you	-PRON-	PRP
1979	1787	10	may	may	MD
1979	1787	11	find	find	VB
1979	1787	12	as	as	IN
1979	1787	13	Frank	Frank	NNP
1979	1787	14	and	and	CC
1979	1787	15	I	-PRON-	PRP
1979	1787	16	have	have	VBP
1979	1787	17	,	,	,
1979	1787	18	that	that	IN
1979	1787	19	with	with	IN
1979	1787	20	time	time	NN
1979	1787	21	it	-PRON-	PRP
1979	1787	22	's	be	VBZ
1979	1787	23	not	not	RB
1979	1787	24	only	only	RB
1979	1787	25	possible	possible	JJ
1979	1787	26	to	to	TO
1979	1787	27	get	get	VB
1979	1787	28	used	use	VBN
1979	1787	29	to	to	TO
1979	1787	30	lighter	light	JJR
1979	1787	31	cooking	cooking	NN
1979	1787	32	,	,	,
1979	1787	33	it	-PRON-	PRP
1979	1787	34	's	be	VBZ
1979	1787	35	actually	actually	RB
1979	1787	36	possible	possible	JJ
1979	1787	37	to	to	TO
1979	1787	38	prefer	prefer	VB
1979	1787	39	it	-PRON-	PRP
1979	1787	40	.	.	.
1979	1788	1	BARBECUE	BARBECUE	NNP
1979	1788	2	DRUMSTICKSServes	drumsticksserve	VBZ
1979	1788	3	8	8	CD
1979	1788	4	Microwave	microwave	NN
1979	1788	5	Recipe	Recipe	NNP
1979	1788	6	To	to	TO
1979	1788	7	save	save	VB
1979	1788	8	additional	additional	JJ
1979	1788	9	fat	fat	NN
1979	1788	10	and	and	CC
1979	1788	11	calories	calorie	NNS
1979	1788	12	,	,	,
1979	1788	13	remove	remove	VB
1979	1788	14	the	the	DT
1979	1788	15	skin	skin	NN
1979	1788	16	from	from	IN
1979	1788	17	the	the	DT
1979	1788	18	drumsticks	drumstick	NNS
1979	1788	19	.	.	.
1979	1789	1	I	-PRON-	PRP
1979	1789	2	would	would	MD
1979	1789	3	n't	not	RB
1979	1789	4	recommend	recommend	VB
1979	1789	5	this	this	DT
1979	1789	6	for	for	IN
1979	1789	7	a	a	DT
1979	1789	8	conventional	conventional	JJ
1979	1789	9	oven	oven	JJ
1979	1789	10	recipe	recipe	NN
1979	1789	11	because	because	IN
1979	1789	12	the	the	DT
1979	1789	13	meat	meat	NN
1979	1789	14	would	would	MD
1979	1789	15	dry	dry	VB
1979	1789	16	out	out	RP
1979	1789	17	.	.	.
1979	1790	1	But	but	CC
1979	1790	2	microwaving	microwave	VBG
1979	1790	3	retains	retain	NNS
1979	1790	4	moisture	moisture	NN
1979	1790	5	,	,	,
1979	1790	6	and	and	CC
1979	1790	7	the	the	DT
1979	1790	8	sauce	sauce	NN
1979	1790	9	adds	add	VBZ
1979	1790	10	flavor	flavor	NN
1979	1790	11	.	.	.
1979	1791	1	8	8	CD
1979	1791	2	roaster	roaster	NN
1979	1791	3	drumsticks	drumstick	VBZ
1979	1791	4	1	1	CD
1979	1791	5	cup	cup	NN
1979	1791	6	water	water	NN
1979	1791	7	1/2	1/2	CD
1979	1791	8	cup	cup	NN
1979	1791	9	finely	finely	RB
1979	1791	10	chopped	chop	VBD
1979	1791	11	onion	onion	NN
1979	1791	12	1/3	1/3	CD
1979	1791	13	cup	cup	NN
1979	1791	14	tomato	tomato	NN
1979	1791	15	paste	paste	NN
1979	1791	16	1	1	CD
1979	1791	17	tablespoon	tablespoon	NN
1979	1791	18	vinegar	vinegar	NN
1979	1791	19	2	2	CD
1979	1791	20	cloves	clove	NNS
1979	1791	21	garlic	garlic	NN
1979	1791	22	,	,	,
1979	1791	23	minced	mince	VBD
1979	1791	24	1	1	CD
1979	1791	25	-	-	SYM
1979	1791	26	1/2	1/2	CD
1979	1791	27	teaspoons	teaspoon	NNS
1979	1791	28	chili	chili	NN
1979	1791	29	powder	powder	NN
1979	1791	30	1	1	CD
1979	1791	31	teaspoon	teaspoon	NN
1979	1791	32	dry	dry	JJ
1979	1791	33	mustard	mustard	NN
1979	1791	34	1/4	1/4	CD
1979	1791	35	teaspoon	teaspoon	NN
1979	1791	36	ground	ground	NN
1979	1791	37	pepper	pepper	NN
1979	1791	38	Remove	Remove	NNP
1979	1791	39	skin	skin	NN
1979	1791	40	from	from	IN
1979	1791	41	drumsticks	drumstick	NNS
1979	1791	42	and	and	CC
1979	1791	43	discard	discard	NN
1979	1791	44	.	.	.
1979	1792	1	In	in	IN
1979	1792	2	4-cup	4-cup	NNP
1979	1792	3	glass	glass	NN
1979	1792	4	container	container	NN
1979	1792	5	,	,	,
1979	1792	6	combine	combine	VB
1979	1792	7	water	water	NN
1979	1792	8	,	,	,
1979	1792	9	onion	onion	NN
1979	1792	10	,	,	,
1979	1792	11	tomato	tomato	NNP
1979	1792	12	paste	paste	NN
1979	1792	13	,	,	,
1979	1792	14	vinegar	vinegar	NN
1979	1792	15	,	,	,
1979	1792	16	garlic	garlic	NNP
1979	1792	17	,	,	,
1979	1792	18	chili	chili	NN
1979	1792	19	powder	powder	NN
1979	1792	20	,	,	,
1979	1792	21	mustard	mustard	NN
1979	1792	22	and	and	CC
1979	1792	23	pepper	pepper	NN
1979	1792	24	until	until	IN
1979	1792	25	well	well	RB
1979	1792	26	blended	blend	VBN
1979	1792	27	.	.	.
1979	1793	1	Cover	cover	VB
1979	1793	2	with	with	IN
1979	1793	3	plastic	plastic	JJ
1979	1793	4	wrap	wrap	NN
1979	1793	5	;	;	:
1979	1793	6	microwave	microwave	NN
1979	1793	7	at	at	IN
1979	1793	8	HIGH	HIGH	NNP
1979	1793	9	(	(	-LRB-
1979	1793	10	100	100	CD
1979	1793	11	%	%	NN
1979	1793	12	power	power	NN
1979	1793	13	)	)	-RRB-
1979	1793	14	5	5	CD
1979	1793	15	minutes	minute	NNS
1979	1793	16	.	.	.
1979	1794	1	Stir	stir	VB
1979	1794	2	and	and	CC
1979	1794	3	microwave	microwave	NN
1979	1794	4	,	,	,
1979	1794	5	uncovered	uncover	VBN
1979	1794	6	,	,	,
1979	1794	7	5	5	CD
1979	1794	8	minutes	minute	NNS
1979	1794	9	longer	long	RBR
1979	1794	10	.	.	.
1979	1795	1	Pour	pour	VB
1979	1795	2	half	half	PDT
1979	1795	3	the	the	DT
1979	1795	4	mixture	mixture	NN
1979	1795	5	over	over	IN
1979	1795	6	bottom	bottom	NN
1979	1795	7	of	of	IN
1979	1795	8	a	a	DT
1979	1795	9	12	12	CD
1979	1795	10	x	x	SYM
1979	1795	11	8-inch	8-inch	CD
1979	1795	12	microwave	microwave	JJ
1979	1795	13	-	-	HYPH
1979	1795	14	safe	safe	JJ
1979	1795	15	utensil	utensil	NN
1979	1795	16	.	.	.
1979	1796	1	Place	place	NN
1979	1796	2	drumsticks	drumstick	NNS
1979	1796	3	in	in	IN
1979	1796	4	sauce	sauce	NN
1979	1796	5	with	with	IN
1979	1796	6	meatier	meaty	JJR
1979	1796	7	portions	portion	NNS
1979	1796	8	toward	toward	IN
1979	1796	9	outer	outer	JJ
1979	1796	10	edge	edge	NN
1979	1796	11	of	of	IN
1979	1796	12	utensil	utensil	NN
1979	1796	13	.	.	.
1979	1797	1	Pour	pour	VB
1979	1797	2	remaining	remain	VBG
1979	1797	3	sauce	sauce	NN
1979	1797	4	over	over	IN
1979	1797	5	drumsticks	drumstick	NNS
1979	1797	6	;	;	:
1979	1797	7	cover	cover	VB
1979	1797	8	with	with	IN
1979	1797	9	wax	wax	NN
1979	1797	10	paper	paper	NN
1979	1797	11	.	.	.
1979	1798	1	Microwave	microwave	VB
1979	1798	2	at	at	IN
1979	1798	3	MEDIUM	MEDIUM	NNP
1979	1798	4	-	-	HYPH
1979	1798	5	HIGH	HIGH	NNP
1979	1798	6	(	(	-LRB-
1979	1798	7	70	70	CD
1979	1798	8	%	%	NN
1979	1798	9	power	power	NN
1979	1798	10	)	)	-RRB-
1979	1798	11	12	12	CD
1979	1798	12	minutes	minute	NNS
1979	1798	13	per	per	IN
1979	1798	14	pound	pound	NN
1979	1798	15	.	.	.
1979	1799	1	Halfway	halfway	RB
1979	1799	2	through	through	IN
1979	1799	3	cooking	cooking	NN
1979	1799	4	time	time	NN
1979	1799	5	,	,	,
1979	1799	6	turn	turn	VB
1979	1799	7	drumsticks	drumstick	VBZ
1979	1799	8	over	over	RB
1979	1799	9	and	and	CC
1979	1799	10	move	move	VB
1979	1799	11	drumsticks	drumstick	NNS
1979	1799	12	to	to	IN
1979	1799	13	sides	side	NNS
1979	1799	14	of	of	IN
1979	1799	15	utensil	utensil	JJ
1979	1799	16	.	.	.
1979	1800	1	Re	Re	NNS
1979	1800	2	-	-	NN
1979	1800	3	cover	cover	VB
1979	1800	4	with	with	IN
1979	1800	5	wax	wax	NN
1979	1800	6	paper	paper	NN
1979	1800	7	;	;	:
1979	1800	8	complete	complete	JJ
1979	1800	9	cooking	cooking	NN
1979	1800	10	.	.	.
1979	1801	1	Let	let	VB
1979	1801	2	stand	stand	VB
1979	1801	3	,	,	,
1979	1801	4	covered	cover	VBN
1979	1801	5	,	,	,
1979	1801	6	15	15	CD
1979	1801	7	minutes	minute	NNS
1979	1801	8	before	before	IN
1979	1801	9	serving	serve	VBG
1979	1801	10	.	.	.
1979	1802	1	Nutritional	nutritional	JJ
1979	1802	2	Figures	figure	NNS
1979	1802	3	Per	per	IN
1979	1802	4	Serving	serve	VBG
1979	1802	5	Calories	calorie	NNS
1979	1802	6	94	94	CD
1979	1802	7	.	.	.
1979	1803	1	Protein	protein	NN
1979	1803	2	16	16	CD
1979	1803	3	grams	gram	NNS
1979	1803	4	.	.	.
1979	1804	1	Carbohydrate	carbohydrate	NN
1979	1804	2	3	3	CD
1979	1804	3	grams	gram	NNS
1979	1804	4	.	.	.
1979	1805	1	Fat	fat	JJ
1979	1805	2	2	2	CD
1979	1805	3	grams	gram	NNS
1979	1805	4	.	.	.
1979	1806	1	Cholesterol	cholesterol	NN
1979	1806	2	51	51	CD
1979	1806	3	mg	mg	NN
1979	1806	4	.	.	.
1979	1807	1	Sodium	sodium	NN
1979	1807	2	142	142	CD
1979	1807	3	mg	mg	NN
1979	1807	4	.	.	.
1979	1807	5	BURGUNDY	BURGUNDY	NNP
1979	1807	6	CHICKENServes	chickenserve	VBZ
1979	1807	7	4	4	CD
1979	1807	8	Microwave	Microwave	NNP
1979	1807	9	Recipe	Recipe	NNP
1979	1807	10	The	the	DT
1979	1807	11	Perdue	Perdue	NNP
1979	1807	12	home	home	NN
1979	1807	13	economists	economist	NNS
1979	1807	14	say	say	VBP
1979	1807	15	that	that	IN
1979	1807	16	microwave	microwave	NN
1979	1807	17	recipes	recipe	NNS
1979	1807	18	are	be	VBP
1979	1807	19	often	often	RB
1979	1807	20	more	more	RBR
1979	1807	21	nutritious	nutritious	JJ
1979	1807	22	than	than	IN
1979	1807	23	their	-PRON-	PRP$
1979	1807	24	conventional	conventional	JJ
1979	1807	25	versions	version	NNS
1979	1807	26	because	because	IN
1979	1807	27	microwaving	microwaving	NN
1979	1807	28	requires	require	VBZ
1979	1807	29	much	much	RB
1979	1807	30	less	less	JJR
1979	1807	31	liquid	liquid	JJ
1979	1807	32	,	,	,
1979	1807	33	ensuring	ensure	VBG
1979	1807	34	that	that	IN
1979	1807	35	vitamins	vitamin	NNS
1979	1807	36	and	and	CC
1979	1807	37	minerals	mineral	NNS
1979	1807	38	are	be	VBP
1979	1807	39	not	not	RB
1979	1807	40	washed	wash	VBN
1979	1807	41	away	away	RB
1979	1807	42	.	.	.
1979	1808	1	1	1	CD
1979	1808	2	chicken	chicken	NN
1979	1808	3	,	,	,
1979	1808	4	cut	cut	VBN
1979	1808	5	in	in	IN
1979	1808	6	serving	serve	VBG
1979	1808	7	pieces	piece	NNS
1979	1808	8	1/2	1/2	CD
1979	1808	9	cup	cup	NN
1979	1808	10	Burgundy	Burgundy	NNP
1979	1808	11	or	or	CC
1979	1808	12	other	other	JJ
1979	1808	13	dry	dry	JJ
1979	1808	14	red	red	JJ
1979	1808	15	wine	wine	NN
1979	1808	16	1/2	1/2	CD
1979	1808	17	cup	cup	NN
1979	1808	18	low	low	JJ
1979	1808	19	-	-	HYPH
1979	1808	20	sodium	sodium	NN
1979	1808	21	chicken	chicken	NN
1979	1808	22	broth	broth	NN
1979	1808	23	1	1	CD
1979	1808	24	teaspoon	teaspoon	NN
1979	1808	25	dried	dry	VBN
1979	1808	26	thyme	thyme	NNS
1979	1808	27	leaves	leave	VBZ
1979	1808	28	1/4	1/4	CD
1979	1808	29	teaspoon	teaspoon	NN
1979	1808	30	ground	ground	NN
1979	1808	31	pepper	pepper	NN
1979	1808	32	1	1	CD
1979	1808	33	bay	bay	NN
1979	1808	34	leaf	leaf	NN
1979	1808	35	1/2	1/2	CD
1979	1808	36	pound	pound	NN
1979	1808	37	pearl	pearl	NN
1979	1808	38	onions	onion	NNS
1979	1808	39	,	,	,
1979	1808	40	peeled	peel	VBD
1979	1808	41	1/4	1/4	CD
1979	1808	42	pound	pound	NN
1979	1808	43	small	small	JJ
1979	1808	44	mushrooms	mushroom	NNS
1979	1808	45	,	,	,
1979	1808	46	sliced	slice	VBD
1979	1808	47	8	8	CD
1979	1808	48	small	small	JJ
1979	1808	49	new	new	JJ
1979	1808	50	potatoes	potato	NNS
1979	1808	51	,	,	,
1979	1808	52	cut	cut	VBN
1979	1808	53	into	into	IN
1979	1808	54	quarters	quarter	NNS
1979	1808	55	2	2	CD
1979	1808	56	carrots	carrot	NNS
1979	1808	57	(	(	-LRB-
1979	1808	58	about	about	RB
1979	1808	59	1	1	CD
1979	1808	60	cup	cup	NN
1979	1808	61	)	)	-RRB-
1979	1808	62	,	,	,
1979	1808	63	thinly	thinly	RB
1979	1808	64	sliced	sliced	JJ
1979	1808	65	2	2	CD
1979	1808	66	tablespoons	tablespoon	NNS
1979	1808	67	water	water	NN
1979	1808	68	1	1	CD
1979	1808	69	-	-	SYM
1979	1808	70	1/2	1/2	CD
1979	1808	71	tablespoon	tablespoon	NN
1979	1808	72	cornstarch	cornstarch	NN
1979	1808	73	Remove	Remove	NNP
1979	1808	74	and	and	CC
1979	1808	75	discard	discard	VB
1979	1808	76	skin	skin	NN
1979	1808	77	and	and	CC
1979	1808	78	visible	visible	JJ
1979	1808	79	fat	fat	NN
1979	1808	80	from	from	IN
1979	1808	81	the	the	DT
1979	1808	82	larger	large	JJR
1979	1808	83	chicken	chicken	NN
1979	1808	84	pieces	piece	NNS
1979	1808	85	.	.	.
1979	1809	1	In	in	IN
1979	1809	2	a	a	DT
1979	1809	3	3-quart	3-quart	CD
1979	1809	4	microwave	microwave	JJ
1979	1809	5	-	-	HYPH
1979	1809	6	safe	safe	JJ
1979	1809	7	utensil	utensil	JJ
1979	1809	8	,	,	,
1979	1809	9	combine	combine	VB
1979	1809	10	wine	wine	NN
1979	1809	11	,	,	,
1979	1809	12	chicken	chicken	NN
1979	1809	13	broth	broth	NN
1979	1809	14	,	,	,
1979	1809	15	thyme	thyme	NNS
1979	1809	16	,	,	,
1979	1809	17	pepper	pepper	NN
1979	1809	18	,	,	,
1979	1809	19	and	and	CC
1979	1809	20	bay	bay	NN
1979	1809	21	leaf	leaf	NN
1979	1809	22	.	.	.
1979	1810	1	Add	Add	NNP
1979	1810	2	onions	onion	NNS
1979	1810	3	,	,	,
1979	1810	4	mushrooms	mushroom	NNS
1979	1810	5	,	,	,
1979	1810	6	potatoes	potato	NNS
1979	1810	7	,	,	,
1979	1810	8	and	and	CC
1979	1810	9	carrots	carrot	NNS
1979	1810	10	.	.	.
1979	1811	1	Cover	cover	NN
1979	1811	2	and	and	CC
1979	1811	3	microwave	microwave	NN
1979	1811	4	at	at	IN
1979	1811	5	HIGH	HIGH	NNP
1979	1811	6	(	(	-LRB-
1979	1811	7	100	100	CD
1979	1811	8	%	%	NN
1979	1811	9	power	power	NN
1979	1811	10	)	)	-RRB-
1979	1811	11	5	5	CD
1979	1811	12	minutes	minute	NNS
1979	1811	13	.	.	.
1979	1812	1	Arrange	arrange	NN
1979	1812	2	chicken	chicken	NN
1979	1812	3	on	on	IN
1979	1812	4	top	top	NN
1979	1812	5	of	of	IN
1979	1812	6	vegetables	vegetable	NNS
1979	1812	7	,	,	,
1979	1812	8	bone	bone	NN
1979	1812	9	-	-	HYPH
1979	1812	10	side	side	NN
1979	1812	11	up	up	RP
1979	1812	12	,	,	,
1979	1812	13	with	with	IN
1979	1812	14	meatier	meaty	JJR
1979	1812	15	portions	portion	NNS
1979	1812	16	toward	toward	IN
1979	1812	17	outer	outer	JJ
1979	1812	18	edge	edge	NN
1979	1812	19	of	of	IN
1979	1812	20	utensil	utensil	NN
1979	1812	21	.	.	.
1979	1813	1	Cover	cover	VB
1979	1813	2	with	with	IN
1979	1813	3	wax	wax	NN
1979	1813	4	paper	paper	NN
1979	1813	5	;	;	:
1979	1813	6	microwave	microwave	NN
1979	1813	7	at	at	IN
1979	1813	8	HIGH	HIGH	NNP
1979	1813	9	15	15	CD
1979	1813	10	minutes	minute	NNS
1979	1813	11	.	.	.
1979	1814	1	Turn	turn	VB
1979	1814	2	chicken	chicken	NN
1979	1814	3	pieces	piece	NNS
1979	1814	4	over	over	IN
1979	1814	5	and	and	CC
1979	1814	6	rearrange	rearrange	NN
1979	1814	7	,	,	,
1979	1814	8	spooning	spoon	VBG
1979	1814	9	vegetable	vegetable	NN
1979	1814	10	mixture	mixture	NN
1979	1814	11	over	over	IN
1979	1814	12	each	each	DT
1979	1814	13	piece	piece	NN
1979	1814	14	.	.	.
1979	1815	1	Re-	re-	RB
1979	1815	2	cover	cover	NN
1979	1815	3	;	;	:
1979	1815	4	microwave	microwave	PRP$
1979	1815	5	5	5	CD
1979	1815	6	-	-	SYM
1979	1815	7	6	6	CD
1979	1815	8	minutes	minute	NNS
1979	1815	9	per	per	IN
1979	1815	10	pound	pound	NN
1979	1815	11	or	or	CC
1979	1815	12	until	until	IN
1979	1815	13	chicken	chicken	NN
1979	1815	14	and	and	CC
1979	1815	15	vegetables	vegetable	NNS
1979	1815	16	are	be	VBP
1979	1815	17	fork	fork	NN
1979	1815	18	tender	tender	NN
1979	1815	19	.	.	.
1979	1816	1	Remove	remove	VB
1979	1816	2	chicken	chicken	NN
1979	1816	3	pieces	piece	NNS
1979	1816	4	and	and	CC
1979	1816	5	vegetables	vegetable	NNS
1979	1816	6	;	;	:
1979	1816	7	cover	cover	VB
1979	1816	8	to	to	TO
1979	1816	9	keep	keep	VB
1979	1816	10	warm	warm	JJ
1979	1816	11	.	.	.
1979	1817	1	In	in	IN
1979	1817	2	microwave	microwave	JJ
1979	1817	3	-	-	HYPH
1979	1817	4	safe	safe	JJ
1979	1817	5	cup	cup	NN
1979	1817	6	,	,	,
1979	1817	7	combine	combine	VB
1979	1817	8	water	water	NN
1979	1817	9	and	and	CC
1979	1817	10	cornstarch	cornstarch	NN
1979	1817	11	.	.	.
1979	1818	1	Add	add	VB
1979	1818	2	small	small	JJ
1979	1818	3	amount	amount	NN
1979	1818	4	of	of	IN
1979	1818	5	hot	hot	JJ
1979	1818	6	pan	pan	NN
1979	1818	7	juices	juice	NNS
1979	1818	8	to	to	TO
1979	1818	9	cup	cup	VB
1979	1818	10	and	and	CC
1979	1818	11	stir	stir	VB
1979	1818	12	to	to	TO
1979	1818	13	blend	blend	VB
1979	1818	14	;	;	:
1979	1818	15	gradually	gradually	RB
1979	1818	16	stir	stir	VB
1979	1818	17	cornstarch	cornstarch	NN
1979	1818	18	mixture	mixture	NN
1979	1818	19	into	into	IN
1979	1818	20	remaining	remain	VBG
1979	1818	21	juices	juice	NNS
1979	1818	22	.	.	.
1979	1819	1	Microwave	microwave	VB
1979	1819	2	on	on	IN
1979	1819	3	HIGH	HIGH	NNP
1979	1819	4	2	2	CD
1979	1819	5	minutes	minute	NNS
1979	1819	6	;	;	:
1979	1819	7	stir	stir	NN
1979	1819	8	and	and	CC
1979	1819	9	microwave	microwave	VB
1979	1819	10	2	2	CD
1979	1819	11	minutes	minute	NNS
1979	1819	12	longer	long	RBR
1979	1819	13	or	or	CC
1979	1819	14	until	until	IN
1979	1819	15	boiling	boil	VBG
1979	1819	16	.	.	.
1979	1820	1	Serve	serve	VB
1979	1820	2	sauce	sauce	NN
1979	1820	3	over	over	IN
1979	1820	4	chicken	chicken	NN
1979	1820	5	and	and	CC
1979	1820	6	vegetables	vegetable	NNS
1979	1820	7	.	.	.
1979	1821	1	Nutritional	nutritional	JJ
1979	1821	2	Figures	figure	NNS
1979	1821	3	Per	per	IN
1979	1821	4	Serving	serve	VBG
1979	1821	5	Calories	calorie	NNS
1979	1821	6	438	438	CD
1979	1821	7	.	.	.
1979	1822	1	Protein	protein	NN
1979	1822	2	42	42	CD
1979	1822	3	grams	gram	NNS
1979	1822	4	.	.	.
1979	1823	1	Carbohydrate	carbohydrate	NN
1979	1823	2	29	29	CD
1979	1823	3	grams	gram	NNS
1979	1823	4	.	.	.
1979	1824	1	Fat	fat	JJ
1979	1824	2	17	17	CD
1979	1824	3	grams	gram	NNS
1979	1824	4	.	.	.
1979	1825	1	Cholesterol	cholesterol	NN
1979	1825	2	122	122	CD
1979	1825	3	mg	mg	NN
1979	1825	4	.	.	.
1979	1826	1	Sodium	sodium	NN
1979	1826	2	137	137	CD
1979	1826	3	mg	mg	NN
1979	1826	4	.	.	.
1979	1826	5	CHICKEN	CHICKEN	NNP
1979	1826	6	AU	AU	NNP
1979	1826	7	POIVREServes	poivreserve	NNS
1979	1826	8	4	4	CD
1979	1826	9	Pepper	Pepper	NNP
1979	1826	10	's	's	POS
1979	1826	11	piquant	piquant	JJ
1979	1826	12	flavor	flavor	NN
1979	1826	13	helps	help	VBZ
1979	1826	14	disguise	disguise	VB
1979	1826	15	the	the	DT
1979	1826	16	lack	lack	NN
1979	1826	17	of	of	IN
1979	1826	18	salt	salt	NN
1979	1826	19	.	.	.
1979	1827	1	l	l	LS
1979	1827	2	roaster	roaster	VB
1979	1827	3	boneless	boneless	NN
1979	1827	4	breast	breast	NN
1979	1827	5	or	or	CC
1979	1827	6	1	1	CD
1979	1827	7	package	package	NN
1979	1827	8	thin	thin	JJ
1979	1827	9	sliced	sliced	JJ
1979	1827	10	roaster	roaster	NN
1979	1827	11	breast	breast	NN
1979	1827	12	2	2	CD
1979	1827	13	tablespoons	tablespoon	NNS
1979	1827	14	flour	flour	NN
1979	1827	15	2	2	CD
1979	1827	16	teaspoons	teaspoon	NNS
1979	1827	17	cracked	crack	VBD
1979	1827	18	black	black	JJ
1979	1827	19	pepper	pepper	NN
1979	1827	20	l	l	NN
1979	1827	21	teaspoon	teaspoon	NN
1979	1827	22	dry	dry	JJ
1979	1827	23	mustard	mustard	NN
1979	1827	24	2	2	CD
1979	1827	25	tablespoons	tablespoon	NNS
1979	1827	26	vegetable	vegetable	NN
1979	1827	27	oil	oil	NN
1979	1827	28	1	1	CD
1979	1827	29	clove	clove	NNP
1979	1827	30	garlic	garlic	NNP
1979	1827	31	,	,	,
1979	1827	32	minced	mince	VBD
1979	1827	33	1/2	1/2	CD
1979	1827	34	cup	cup	NN
1979	1827	35	dry	dry	JJ
1979	1827	36	red	red	JJ
1979	1827	37	wine	wine	NN
1979	1827	38	1	1	CD
1979	1827	39	tablespoon	tablespoon	NN
1979	1827	40	minced	mince	VBN
1979	1827	41	,	,	,
1979	1827	42	fresh	fresh	JJ
1979	1827	43	parsley	parsley	NN
1979	1827	44	Remove	remove	VB
1979	1827	45	and	and	CC
1979	1827	46	discard	discard	VB
1979	1827	47	visible	visible	JJ
1979	1827	48	fat	fat	NN
1979	1827	49	from	from	IN
1979	1827	50	boneless	boneless	NN
1979	1827	51	breast	breast	NN
1979	1827	52	;	;	:
1979	1827	53	slice	slice	VB
1979	1827	54	thin	thin	RB
1979	1827	55	.	.	.
1979	1828	1	(	(	-LRB-
1979	1828	2	You	-PRON-	PRP
1979	1828	3	can	can	MD
1979	1828	4	skip	skip	VB
1979	1828	5	this	this	DT
1979	1828	6	step	step	NN
1979	1828	7	if	if	IN
1979	1828	8	you	-PRON-	PRP
1979	1828	9	have	have	VBP
1979	1828	10	the	the	DT
1979	1828	11	thin	thin	JJ
1979	1828	12	sliced	sliced	JJ
1979	1828	13	roaster	roaster	NNP
1979	1828	14	breast	breast	NN
1979	1828	15	.	.	.
1979	1828	16	)	)	-RRB-
1979	1829	1	Place	place	NN
1979	1829	2	chicken	chicken	NN
1979	1829	3	slices	slice	NNS
1979	1829	4	between	between	IN
1979	1829	5	sheets	sheet	NNS
1979	1829	6	of	of	IN
1979	1829	7	plastic	plastic	JJ
1979	1829	8	wrap	wrap	NN
1979	1829	9	and	and	CC
1979	1829	10	pound	pound	NN
1979	1829	11	to	to	IN
1979	1829	12	1/8	1/8	CD
1979	1829	13	inch	inch	NN
1979	1829	14	thickness	thickness	NN
1979	1829	15	.	.	.
1979	1830	1	On	on	IN
1979	1830	2	wax	wax	NN
1979	1830	3	paper	paper	NN
1979	1830	4	,	,	,
1979	1830	5	combine	combine	VB
1979	1830	6	flour	flour	NN
1979	1830	7	,	,	,
1979	1830	8	pepper	pepper	NN
1979	1830	9	and	and	CC
1979	1830	10	mustard	mustard	NN
1979	1830	11	.	.	.
1979	1831	1	Lightly	lightly	RB
1979	1831	2	coat	coat	VB
1979	1831	3	chicken	chicken	NN
1979	1831	4	with	with	IN
1979	1831	5	flour	flour	NN
1979	1831	6	mixture	mixture	NN
1979	1831	7	,	,	,
1979	1831	8	pressing	press	VBG
1979	1831	9	to	to	TO
1979	1831	10	make	make	VB
1979	1831	11	pepper	pepper	NN
1979	1831	12	adhere	adhere	NN
1979	1831	13	.	.	.
1979	1832	1	In	in	IN
1979	1832	2	large	large	JJ
1979	1832	3	skillet	skillet	NN
1979	1832	4	over	over	IN
1979	1832	5	medium	medium	NN
1979	1832	6	-	-	HYPH
1979	1832	7	high	high	JJ
1979	1832	8	heat	heat	NN
1979	1832	9	,	,	,
1979	1832	10	heat	heat	NN
1979	1832	11	oil	oil	NN
1979	1832	12	.	.	.
1979	1833	1	Add	add	VB
1979	1833	2	garlic	garlic	NN
1979	1833	3	;	;	:
1979	1833	4	saute	saute	JJ
1979	1833	5	30	30	CD
1979	1833	6	seconds	second	NNS
1979	1833	7	.	.	.
1979	1834	1	Place	place	NN
1979	1834	2	chicken	chicken	NN
1979	1834	3	in	in	IN
1979	1834	4	skillet	skillet	NNP
1979	1834	5	so	so	IN
1979	1834	6	that	that	IN
1979	1834	7	pieces	piece	NNS
1979	1834	8	do	do	VBP
1979	1834	9	not	not	RB
1979	1834	10	touch	touch	VB
1979	1834	11	.	.	.
1979	1835	1	Cook	cook	VB
1979	1835	2	about	about	RB
1979	1835	3	3	3	CD
1979	1835	4	minutes	minute	NNS
1979	1835	5	or	or	CC
1979	1835	6	until	until	IN
1979	1835	7	lightly	lightly	RB
1979	1835	8	browned	brown	VBN
1979	1835	9	,	,	,
1979	1835	10	turning	turn	VBG
1979	1835	11	once	once	RB
1979	1835	12	.	.	.
1979	1836	1	Remove	remove	VB
1979	1836	2	to	to	IN
1979	1836	3	serving	serve	VBG
1979	1836	4	platter	platter	NN
1979	1836	5	;	;	:
1979	1836	6	keep	keep	VB
1979	1836	7	warm	warm	JJ
1979	1836	8	.	.	.
1979	1837	1	Pour	pour	VB
1979	1837	2	off	off	RP
1979	1837	3	fat	fat	NN
1979	1837	4	;	;	:
1979	1837	5	stir	stir	NN
1979	1837	6	in	in	IN
1979	1837	7	wine	wine	NN
1979	1837	8	.	.	.
1979	1838	1	Cook	cook	VB
1979	1838	2	over	over	IN
1979	1838	3	high	high	JJ
1979	1838	4	heat	heat	NN
1979	1838	5	,	,	,
1979	1838	6	stirring	stir	VBG
1979	1838	7	constantly	constantly	RB
1979	1838	8	2	2	CD
1979	1838	9	to	to	TO
1979	1838	10	3	3	CD
1979	1838	11	minutes	minute	NNS
1979	1838	12	or	or	CC
1979	1838	13	until	until	IN
1979	1838	14	thickened	thicken	VBN
1979	1838	15	and	and	CC
1979	1838	16	liquid	liquid	NN
1979	1838	17	is	be	VBZ
1979	1838	18	reduced	reduce	VBN
1979	1838	19	by	by	IN
1979	1838	20	one	one	CD
1979	1838	21	-	-	HYPH
1979	1838	22	half	half	NN
1979	1838	23	.	.	.
1979	1839	1	Stir	stir	VB
1979	1839	2	in	in	IN
1979	1839	3	parsley	parsley	NN
1979	1839	4	.	.	.
1979	1840	1	Spoon	spoon	NN
1979	1840	2	sauce	sauce	NN
1979	1840	3	over	over	IN
1979	1840	4	chicken	chicken	NN
1979	1840	5	.	.	.
1979	1841	1	Nutritional	nutritional	JJ
1979	1841	2	Figures	figure	NNS
1979	1841	3	Per	per	IN
1979	1841	4	Serving	serve	VBG
1979	1841	5	Calories	calorie	NNS
1979	1841	6	255	255	CD
1979	1841	7	.	.	.
1979	1842	1	Protein	protein	NN
1979	1842	2	36	36	CD
1979	1842	3	grams	gram	NNS
1979	1842	4	.	.	.
1979	1843	1	Carbohydrate	carbohydrate	NN
1979	1843	2	5	5	CD
1979	1843	3	grams	gram	NNS
1979	1843	4	.	.	.
1979	1844	1	Fat	fat	JJ
1979	1844	2	9	9	CD
1979	1844	3	grams	gram	NNS
1979	1844	4	.	.	.
1979	1845	1	Cholesterol	cholesterol	NN
1979	1845	2	90	90	CD
1979	1845	3	mg	mg	CD
1979	1845	4	.	.	.
1979	1846	1	Sodium	sodium	NN
1979	1846	2	81	81	CD
1979	1846	3	mg	mg	NNP
1979	1846	4	.	.	.
1979	1846	5	CHICKEN	CHICKEN	NNP
1979	1846	6	PROVENCALServes	provencalserve	VBZ
1979	1846	7	4	4	CD
1979	1846	8	Microwave	Microwave	NNP
1979	1846	9	Recipe	Recipe	NNP
1979	1846	10	Do	do	VBP
1979	1846	11	you	-PRON-	PRP
1979	1846	12	know	know	VB
1979	1846	13	why	why	WRB
1979	1846	14	you	-PRON-	PRP
1979	1846	15	brown	brown	VBP
1979	1846	16	chicken	chicken	NN
1979	1846	17	first	first	RB
1979	1846	18	in	in	IN
1979	1846	19	traditional	traditional	JJ
1979	1846	20	stews	stew	NNS
1979	1846	21	and	and	CC
1979	1846	22	casseroles	casserole	NNS
1979	1846	23	?	?	.
1979	1847	1	It	-PRON-	PRP
1979	1847	2	's	be	VBZ
1979	1847	3	to	to	TO
1979	1847	4	seal	seal	VB
1979	1847	5	in	in	RP
1979	1847	6	the	the	DT
1979	1847	7	juices	juice	NNS
1979	1847	8	.	.	.
1979	1848	1	You	-PRON-	PRP
1979	1848	2	do	do	VBP
1979	1848	3	n't	not	RB
1979	1848	4	need	need	VB
1979	1848	5	to	to	TO
1979	1848	6	in	in	IN
1979	1848	7	microwave	microwave	JJ
1979	1848	8	cooking	cooking	NN
1979	1848	9	,	,	,
1979	1848	10	so	so	RB
1979	1848	11	you	-PRON-	PRP
1979	1848	12	save	save	VBP
1979	1848	13	the	the	DT
1979	1848	14	fat	fat	JJ
1979	1848	15	calories	calorie	NNS
1979	1848	16	from	from	IN
1979	1848	17	the	the	DT
1979	1848	18	butter	butter	NN
1979	1848	19	or	or	CC
1979	1848	20	margarine	margarine	NN
1979	1848	21	or	or	CC
1979	1848	22	oil	oil	NN
1979	1848	23	you	-PRON-	PRP
1979	1848	24	'd	'd	MD
1979	1848	25	use	use	VB
1979	1848	26	for	for	IN
1979	1848	27	browning	browning	NN
1979	1848	28	,	,	,
1979	1848	29	and	and	CC
1979	1848	30	the	the	DT
1979	1848	31	chicken	chicken	NN
1979	1848	32	still	still	RB
1979	1848	33	ends	end	VBZ
1979	1848	34	up	up	RP
1979	1848	35	moist	moist	NN
1979	1848	36	and	and	CC
1979	1848	37	tender	tender	NN
1979	1848	38	.	.	.
1979	1849	1	4	4	CD
1979	1849	2	chicken	chicken	NN
1979	1849	3	breast	breast	NN
1979	1849	4	halves	half	NNS
1979	1849	5	3	3	CD
1979	1849	6	cups	cup	NNS
1979	1849	7	coarsely	coarsely	RB
1979	1849	8	chopped	chop	VBD
1979	1849	9	fresh	fresh	JJ
1979	1849	10	Italian	italian	JJ
1979	1849	11	plum	plum	NN
1979	1849	12	tomatoes	tomato	NNS
1979	1849	13	or	or	CC
1979	1849	14	a	a	DT
1979	1849	15	28-ounce	28-ounce	CD
1979	1849	16	can	can	MD
1979	1849	17	,	,	,
1979	1849	18	drained	drain	VBD
1979	1849	19	1	1	CD
1979	1849	20	-	-	SYM
1979	1849	21	1/2	1/2	CD
1979	1849	22	cups	cup	NNS
1979	1849	23	sliced	slice	VBD
1979	1849	24	mushrooms	mushroom	NNS
1979	1849	25	(	(	-LRB-
1979	1849	26	12-ounces	12-ounces	CD
1979	1849	27	)	)	-RRB-
1979	1849	28	1/3	1/3	CD
1979	1849	29	cup	cup	NN
1979	1849	30	chopped	chop	VBN
1979	1849	31	onion	onion	NN
1979	1849	32	1	1	CD
1979	1849	33	clove	clove	NNP
1979	1849	34	garlic	garlic	NNP
1979	1849	35	,	,	,
1979	1849	36	minced	mince	VBD
1979	1849	37	1/2	1/2	CD
1979	1849	38	teaspoon	teaspoon	NN
1979	1849	39	dried	dry	VBN
1979	1849	40	basil	basil	NN
1979	1849	41	1/4	1/4	CD
1979	1849	42	teaspoon	teaspoon	NN
1979	1849	43	salt	salt	NN
1979	1849	44	or	or	CC
1979	1849	45	to	to	TO
1979	1849	46	taste	taste	VB
1979	1849	47	1/4	1/4	CD
1979	1849	48	teaspoon	teaspoon	NN
1979	1849	49	ground	ground	NN
1979	1849	50	pepper	pepper	NN
1979	1849	51	2	2	CD
1979	1849	52	tablespoons	tablespoon	NNS
1979	1849	53	dry	dry	JJ
1979	1849	54	white	white	JJ
1979	1849	55	wine	wine	NN
1979	1849	56	1	1	CD
1979	1849	57	tablespoon	tablespoon	NN
1979	1849	58	cornstarch	cornstarch	NN
1979	1849	59	2	2	CD
1979	1849	60	tablespoons	tablespoon	NNS
1979	1849	61	minced	mince	VBN
1979	1849	62	fresh	fresh	JJ
1979	1849	63	parsley	parsley	NN
1979	1849	64	Remove	remove	VB
1979	1849	65	and	and	CC
1979	1849	66	discard	discard	VB
1979	1849	67	skin	skin	NN
1979	1849	68	from	from	IN
1979	1849	69	chicken	chicken	NN
1979	1849	70	breasts	breast	NNS
1979	1849	71	.	.	.
1979	1850	1	In	in	IN
1979	1850	2	a	a	DT
1979	1850	3	3-quart	3-quart	CD
1979	1850	4	microwave	microwave	JJ
1979	1850	5	-	-	HYPH
1979	1850	6	safe	safe	JJ
1979	1850	7	utensil	utensil	JJ
1979	1850	8	,	,	,
1979	1850	9	combine	combine	VB
1979	1850	10	tomatoes	tomato	NNS
1979	1850	11	,	,	,
1979	1850	12	mushrooms	mushroom	NNS
1979	1850	13	,	,	,
1979	1850	14	onion	onion	NN
1979	1850	15	,	,	,
1979	1850	16	garlic	garlic	NN
1979	1850	17	,	,	,
1979	1850	18	basil	basil	NN
1979	1850	19	,	,	,
1979	1850	20	salt	salt	NN
1979	1850	21	and	and	CC
1979	1850	22	pepper	pepper	NN
1979	1850	23	.	.	.
1979	1851	1	Cover	cover	VB
1979	1851	2	with	with	IN
1979	1851	3	wax	wax	NN
1979	1851	4	paper	paper	NN
1979	1851	5	.	.	.
1979	1852	1	Microwave	microwave	VB
1979	1852	2	at	at	IN
1979	1852	3	HIGH	HIGH	NNP
1979	1852	4	(	(	-LRB-
1979	1852	5	100	100	CD
1979	1852	6	%	%	NN
1979	1852	7	power	power	NN
1979	1852	8	)	)	-RRB-
1979	1852	9	5	5	CD
1979	1852	10	minutes	minute	NNS
1979	1852	11	.	.	.
1979	1853	1	Meanwhile	meanwhile	RB
1979	1853	2	,	,	,
1979	1853	3	in	in	IN
1979	1853	4	cup	cup	NNP
1979	1853	5	combine	combine	VBP
1979	1853	6	wine	wine	NN
1979	1853	7	and	and	CC
1979	1853	8	cornstarch	cornstarch	NN
1979	1853	9	,	,	,
1979	1853	10	stir	stir	VB
1979	1853	11	into	into	IN
1979	1853	12	tomato	tomato	NNP
1979	1853	13	mixture	mixture	NN
1979	1853	14	.	.	.
1979	1854	1	Place	place	NN
1979	1854	2	chicken	chicken	NN
1979	1854	3	breasts	breast	NNS
1979	1854	4	,	,	,
1979	1854	5	bone	bone	NN
1979	1854	6	-	-	HYPH
1979	1854	7	side	side	NN
1979	1854	8	up	up	IN
1979	1854	9	and	and	CC
1979	1854	10	meatier	meaty	JJR
1979	1854	11	portions	portion	NNS
1979	1854	12	toward	toward	IN
1979	1854	13	outside	outside	RB
1979	1854	14	of	of	IN
1979	1854	15	utensil	utensil	JJ
1979	1854	16	,	,	,
1979	1854	17	on	on	IN
1979	1854	18	top	top	NN
1979	1854	19	of	of	IN
1979	1854	20	tomato	tomato	NN
1979	1854	21	mixture	mixture	NN
1979	1854	22	.	.	.
1979	1855	1	Cover	cover	VB
1979	1855	2	with	with	IN
1979	1855	3	wax	wax	NN
1979	1855	4	paper	paper	NN
1979	1855	5	;	;	:
1979	1855	6	microwave	microwave	NN
1979	1855	7	at	at	IN
1979	1855	8	HIGH	HIGH	NNP
1979	1855	9	5	5	CD
1979	1855	10	minutes	minute	NNS
1979	1855	11	.	.	.
1979	1856	1	Reduce	reduce	VB
1979	1856	2	power	power	NN
1979	1856	3	to	to	IN
1979	1856	4	MEDIUM	MEDIUM	NNP
1979	1856	5	-	-	HYPH
1979	1856	6	HIGH	HIGH	NNP
1979	1856	7	(	(	-LRB-
1979	1856	8	70	70	CD
1979	1856	9	%	%	NN
1979	1856	10	power	power	NN
1979	1856	11	)	)	-RRB-
1979	1856	12	and	and	CC
1979	1856	13	cook	cook	VB
1979	1856	14	10	10	CD
1979	1856	15	minutes	minute	NNS
1979	1856	16	per	per	IN
1979	1856	17	pound	pound	NN
1979	1856	18	.	.	.
1979	1857	1	Halfway	halfway	RB
1979	1857	2	through	through	IN
1979	1857	3	cooking	cooking	NN
1979	1857	4	time	time	NN
1979	1857	5	,	,	,
1979	1857	6	turn	turn	VBP
1979	1857	7	chicken	chicken	NN
1979	1857	8	breasts	breast	NNS
1979	1857	9	over	over	RP
1979	1857	10	and	and	CC
1979	1857	11	stir	stir	VB
1979	1857	12	tomato	tomato	NNP
1979	1857	13	mixture	mixture	NN
1979	1857	14	.	.	.
1979	1858	1	After	after	IN
1979	1858	2	cooking	cooking	NN
1979	1858	3	,	,	,
1979	1858	4	let	let	VB
1979	1858	5	stand	stand	VB
1979	1858	6	,	,	,
1979	1858	7	covered	cover	VBN
1979	1858	8	,	,	,
1979	1858	9	10	10	CD
1979	1858	10	minutes	minute	NNS
1979	1858	11	.	.	.
1979	1859	1	Remove	remove	VB
1979	1859	2	chicken	chicken	NN
1979	1859	3	to	to	IN
1979	1859	4	serving	serve	VBG
1979	1859	5	platter	platter	NN
1979	1859	6	;	;	:
1979	1859	7	stir	stir	NNP
1979	1859	8	parsley	parsley	NNP
1979	1859	9	into	into	IN
1979	1859	10	tomato	tomato	NNP
1979	1859	11	mixture	mixture	NN
1979	1859	12	and	and	CC
1979	1859	13	spoon	spoon	VB
1979	1859	14	some	some	DT
1979	1859	15	over	over	IN
1979	1859	16	breasts	breast	NNS
1979	1859	17	;	;	:
1979	1859	18	serve	serve	VB
1979	1859	19	remaining	remain	VBG
1979	1859	20	sauce	sauce	NN
1979	1859	21	on	on	IN
1979	1859	22	side	side	NN
1979	1859	23	.	.	.
1979	1860	1	Nutritional	nutritional	JJ
1979	1860	2	Figures	figure	NNS
1979	1860	3	Per	per	IN
1979	1860	4	Serving	serve	VBG
1979	1860	5	Calories	calorie	NNS
1979	1860	6	347	347	CD
1979	1860	7	.	.	.
1979	1861	1	Protein	protein	NN
1979	1861	2	63	63	CD
1979	1861	3	grams	gram	NNS
1979	1861	4	.	.	.
1979	1862	1	Carbohydrate	carbohydrate	NN
1979	1862	2	13	13	CD
1979	1862	3	grams	gram	NNS
1979	1862	4	.	.	.
1979	1863	1	Fat	fat	JJ
1979	1863	2	4	4	CD
1979	1863	3	grams	gram	NNS
1979	1863	4	.	.	.
1979	1864	1	Cholesterol	cholesterol	NN
1979	1864	2	152	152	CD
1979	1864	3	mg	mg	NN
1979	1864	4	.	.	.
1979	1865	1	Sodium	sodium	NN
1979	1865	2	283	283	CD
1979	1865	3	mg	mg	NNP
1979	1865	4	.	.	.
1979	1865	5	CHICKEN	CHICKEN	NNP
1979	1865	6	RATATOUILLEMakes	RATATOUILLEMakes	NNP
1979	1865	7	6	6	CD
1979	1865	8	drumsticks	drumstick	NNS
1979	1865	9	.	.	.
1979	1866	1	When	when	WRB
1979	1866	2	"	"	``
1979	1866	3	ratatouille	ratatouille	NN
1979	1866	4	"	"	''
1979	1866	5	appears	appear	VBZ
1979	1866	6	in	in	IN
1979	1866	7	a	a	DT
1979	1866	8	recipe	recipe	NN
1979	1866	9	's	's	POS
1979	1866	10	name	name	NN
1979	1866	11	,	,	,
1979	1866	12	you	-PRON-	PRP
1979	1866	13	can	can	MD
1979	1866	14	be	be	VB
1979	1866	15	sure	sure	JJ
1979	1866	16	it	-PRON-	PRP
1979	1866	17	will	will	MD
1979	1866	18	have	have	VB
1979	1866	19	eggplant	eggplant	JJ
1979	1866	20	in	in	IN
1979	1866	21	it	-PRON-	PRP
1979	1866	22	and	and	CC
1979	1866	23	probably	probably	RB
1979	1866	24	tomatoes	tomato	NNS
1979	1866	25	and	and	CC
1979	1866	26	peppers	pepper	NNS
1979	1866	27	as	as	RB
1979	1866	28	well	well	RB
1979	1866	29	.	.	.
1979	1867	1	These	these	DT
1979	1867	2	vegetables	vegetable	NNS
1979	1867	3	will	will	MD
1979	1867	4	be	be	VB
1979	1867	5	noticeably	noticeably	RB
1979	1867	6	more	more	RBR
1979	1867	7	delicious	delicious	JJ
1979	1867	8	if	if	IN
1979	1867	9	you	-PRON-	PRP
1979	1867	10	use	use	VBP
1979	1867	11	them	-PRON-	PRP
1979	1867	12	very	very	RB
1979	1867	13	fresh	fresh	JJ
1979	1867	14	rather	rather	RB
1979	1867	15	than	than	IN
1979	1867	16	after	after	IN
1979	1867	17	storage	storage	NN
1979	1867	18	in	in	IN
1979	1867	19	the	the	DT
1979	1867	20	refrigerator	refrigerator	NN
1979	1867	21	.	.	.
1979	1868	1	The	the	DT
1979	1868	2	flavor	flavor	NN
1979	1868	3	of	of	IN
1979	1868	4	these	these	DT
1979	1868	5	vegetables	vegetable	NNS
1979	1868	6	all	all	DT
1979	1868	7	deteriorate	deteriorate	VBP
1979	1868	8	at	at	IN
1979	1868	9	refrigerator	refrigerator	NN
1979	1868	10	temperatures	temperature	NNS
1979	1868	11	.	.	.
1979	1869	1	They	-PRON-	PRP
1979	1869	2	're	be	VBP
1979	1869	3	warm	warm	JJ
1979	1869	4	weather	weather	NN
1979	1869	5	crops	crop	NNS
1979	1869	6	and	and	CC
1979	1869	7	nature	nature	NN
1979	1869	8	did	do	VBD
1979	1869	9	n't	not	RB
1979	1869	10	mean	mean	VB
1979	1869	11	for	for	IN
1979	1869	12	them	-PRON-	PRP
1979	1869	13	to	to	TO
1979	1869	14	be	be	VB
1979	1869	15	in	in	IN
1979	1869	16	the	the	DT
1979	1869	17	chilling	chilling	JJ
1979	1869	18	temperatures	temperature	NNS
1979	1869	19	of	of	IN
1979	1869	20	a	a	DT
1979	1869	21	refrigerator	refrigerator	NN
1979	1869	22	.	.	.
1979	1870	1	6	6	CD
1979	1870	2	chicken	chicken	NN
1979	1870	3	drumsticks	drumstick	VBZ
1979	1870	4	2	2	CD
1979	1870	5	tablespoons	tablespoon	NNS
1979	1870	6	vegetable	vegetable	NN
1979	1870	7	oil	oil	NN
1979	1870	8	1	1	CD
1979	1870	9	cup	cup	NN
1979	1870	10	coarsely	coarsely	RB
1979	1870	11	chopped	chop	VBN
1979	1870	12	onion	onion	NN
1979	1870	13	1	1	CD
1979	1870	14	clove	clove	NNP
1979	1870	15	garlic	garlic	NNP
1979	1870	16	,	,	,
1979	1870	17	minced	mince	VBD
1979	1870	18	1/2	1/2	CD
1979	1870	19	pound	pound	NN
1979	1870	20	eggplant	eggplant	NN
1979	1870	21	,	,	,
1979	1870	22	peeled	peel	VBN
1979	1870	23	and	and	CC
1979	1870	24	cubed	cube	VBN
1979	1870	25	2	2	CD
1979	1870	26	medium	medium	NN
1979	1870	27	zucchini	zucchini	NNS
1979	1870	28	(	(	-LRB-
1979	1870	29	about	about	RB
1979	1870	30	1/2	1/2	CD
1979	1870	31	pound	pound	NN
1979	1870	32	)	)	-RRB-
1979	1870	33	cubed	cube	VBD
1979	1870	34	2	2	CD
1979	1870	35	medium	medium	NN
1979	1870	36	tomatoes	tomato	NNS
1979	1870	37	,	,	,
1979	1870	38	coarsely	coarsely	RB
1979	1870	39	chopped	chop	VBD
1979	1870	40	1	1	CD
1979	1870	41	green	green	JJ
1979	1870	42	pepper	pepper	NN
1979	1870	43	,	,	,
1979	1870	44	cut	cut	VBN
1979	1870	45	in	in	IN
1979	1870	46	thin	thin	JJ
1979	1870	47	1-inch	1-inch	CD
1979	1870	48	strips	strip	NNS
1979	1870	49	1	1	CD
1979	1870	50	tablespoon	tablespoon	NN
1979	1870	51	minced	mince	VBN
1979	1870	52	,	,	,
1979	1870	53	fresh	fresh	JJ
1979	1870	54	basil	basil	NN
1979	1870	55	or	or	CC
1979	1870	56	1	1	CD
1979	1870	57	teaspoon	teaspoon	NN
1979	1870	58	dried	dry	VBN
1979	1870	59	3/4	3/4	CD
1979	1870	60	teaspoon	teaspoon	NN
1979	1870	61	minced	mince	VBN
1979	1870	62	,	,	,
1979	1870	63	fresh	fresh	JJ
1979	1870	64	oregano	oregano	NN
1979	1870	65	or	or	CC
1979	1870	66	1/4	1/4	CD
1979	1870	67	teaspoon	teaspoon	NN
1979	1870	68	dried	dry	VBD
1979	1870	69	1/4	1/4	CD
1979	1870	70	teaspoon	teaspoon	NN
1979	1870	71	ground	ground	NN
1979	1870	72	pepper	pepper	NN
1979	1870	73	Remove	Remove	NNP
1979	1870	74	and	and	CC
1979	1870	75	discard	discard	VB
1979	1870	76	skin	skin	NN
1979	1870	77	and	and	CC
1979	1870	78	visible	visible	JJ
1979	1870	79	fat	fat	NN
1979	1870	80	from	from	IN
1979	1870	81	drumsticks	drumstick	NNS
1979	1870	82	.	.	.
1979	1871	1	In	in	IN
1979	1871	2	large	large	JJ
1979	1871	3	skillet	skillet	NN
1979	1871	4	,	,	,
1979	1871	5	over	over	IN
1979	1871	6	medium	medium	JJ
1979	1871	7	-	-	HYPH
1979	1871	8	heat	heat	NN
1979	1871	9	,	,	,
1979	1871	10	heat	heat	NN
1979	1871	11	oil	oil	NN
1979	1871	12	.	.	.
1979	1872	1	Add	add	NN
1979	1872	2	drumsticks	drumstick	NNS
1979	1872	3	;	;	:
1979	1872	4	cook	cook	VB
1979	1872	5	about	about	RB
1979	1872	6	15	15	CD
1979	1872	7	minutes	minute	NNS
1979	1872	8	,	,	,
1979	1872	9	turning	turn	VBG
1979	1872	10	until	until	IN
1979	1872	11	browned	brown	VBN
1979	1872	12	on	on	IN
1979	1872	13	all	all	DT
1979	1872	14	sides	side	NNS
1979	1872	15	.	.	.
1979	1873	1	Remove	remove	VB
1979	1873	2	drumsticks	drumstick	NNS
1979	1873	3	;	;	:
1979	1873	4	drain	drain	VB
1979	1873	5	on	on	IN
1979	1873	6	paper	paper	NN
1979	1873	7	towels	towel	NNS
1979	1873	8	.	.	.
1979	1874	1	Add	add	VB
1979	1874	2	onion	onion	NN
1979	1874	3	and	and	CC
1979	1874	4	garlic	garlic	NN
1979	1874	5	;	;	:
1979	1874	6	cook	cook	NN
1979	1874	7	1	1	CD
1979	1874	8	minute	minute	NN
1979	1874	9	,	,	,
1979	1874	10	stirring	stir	VBG
1979	1874	11	frequently	frequently	RB
1979	1874	12	.	.	.
1979	1875	1	Add	add	VB
1979	1875	2	eggplant	eggplant	NN
1979	1875	3	,	,	,
1979	1875	4	zucchini	zucchini	NNS
1979	1875	5	,	,	,
1979	1875	6	tomatoes	tomato	NNS
1979	1875	7	,	,	,
1979	1875	8	green	green	JJ
1979	1875	9	pepper	pepper	NN
1979	1875	10	,	,	,
1979	1875	11	basil	basil	NN
1979	1875	12	,	,	,
1979	1875	13	oregano	oregano	NN
1979	1875	14	and	and	CC
1979	1875	15	pepper	pepper	NN
1979	1875	16	.	.	.
1979	1876	1	Cook	Cook	NNP
1979	1876	2	5	5	CD
1979	1876	3	minutes	minute	NNS
1979	1876	4	,	,	,
1979	1876	5	stirring	stir	VBG
1979	1876	6	occasionally	occasionally	RB
1979	1876	7	.	.	.
1979	1877	1	Place	place	NN
1979	1877	2	drumsticks	drumstick	NNS
1979	1877	3	in	in	IN
1979	1877	4	vegetable	vegetable	NN
1979	1877	5	mixture	mixture	NN
1979	1877	6	;	;	:
1979	1877	7	cook	cook	NN
1979	1877	8	about	about	RB
1979	1877	9	30	30	CD
1979	1877	10	minutes	minute	NNS
1979	1877	11	longer	long	RBR
1979	1877	12	or	or	CC
1979	1877	13	until	until	IN
1979	1877	14	drumsticks	drumstick	NNS
1979	1877	15	are	be	VBP
1979	1877	16	tender	tender	JJ
1979	1877	17	,	,	,
1979	1877	18	occasionally	occasionally	RB
1979	1877	19	spooning	spoon	VBG
1979	1877	20	vegetables	vegetable	NNS
1979	1877	21	over	over	IN
1979	1877	22	chicken	chicken	NN
1979	1877	23	.	.	.
1979	1878	1	Nutritional	nutritional	JJ
1979	1878	2	Figures	Figures	NNPS
1979	1878	3	Per	per	IN
1979	1878	4	Drumstick	Drumstick	NNP
1979	1878	5	Calories	calorie	VBZ
1979	1878	6	126	126	CD
1979	1878	7	.	.	.
1979	1879	1	Protein	protein	NN
1979	1879	2	12	12	CD
1979	1879	3	grams	gram	NNS
1979	1879	4	.	.	.
1979	1880	1	Carbohydrate	carbohydrate	NN
1979	1880	2	8	8	CD
1979	1880	3	grams	gram	NNS
1979	1880	4	.	.	.
1979	1881	1	Fat	fat	JJ
1979	1881	2	6	6	CD
1979	1881	3	grams	gram	NNS
1979	1881	4	.	.	.
1979	1882	1	Cholesterol	cholesterol	NN
1979	1882	2	33	33	CD
1979	1882	3	mg	mg	CD
1979	1882	4	.	.	.
1979	1883	1	Sodium	sodium	NN
1979	1883	2	41	41	CD
1979	1883	3	mg	mg	CD
1979	1883	4	.	.	.
1979	1883	5	CHICKEN	CHICKEN	NNS
1979	1883	6	IN	in	IN
1979	1883	7	MUSTARD	mustard	NN
1979	1883	8	SAUCEServes	sauceserve	VBZ
1979	1883	9	4	4	CD
1979	1883	10	If	if	IN
1979	1883	11	controlling	control	VBG
1979	1883	12	sodium	sodium	NN
1979	1883	13	is	be	VBZ
1979	1883	14	important	important	JJ
1979	1883	15	to	to	IN
1979	1883	16	you	-PRON-	PRP
1979	1883	17	,	,	,
1979	1883	18	use	use	VB
1979	1883	19	an	an	DT
1979	1883	20	ordinary	ordinary	JJ
1979	1883	21	table	table	NN
1979	1883	22	wine	wine	NN
1979	1883	23	for	for	IN
1979	1883	24	the	the	DT
1979	1883	25	white	white	JJ
1979	1883	26	wine	wine	NN
1979	1883	27	called	call	VBD
1979	1883	28	for	for	IN
1979	1883	29	in	in	IN
1979	1883	30	this	this	DT
1979	1883	31	recipe	recipe	NN
1979	1883	32	.	.	.
1979	1884	1	Cooking	cooking	NN
1979	1884	2	wines	wine	NNS
1979	1884	3	often	often	RB
1979	1884	4	contain	contain	VBP
1979	1884	5	salt	salt	NN
1979	1884	6	and	and	CC
1979	1884	7	should	should	MD
1979	1884	8	be	be	VB
1979	1884	9	avoided	avoid	VBN
1979	1884	10	by	by	IN
1979	1884	11	anyone	anyone	NN
1979	1884	12	who	who	WP
1979	1884	13	is	be	VBZ
1979	1884	14	watching	watch	VBG
1979	1884	15	sodium	sodium	NN
1979	1884	16	intake	intake	NN
1979	1884	17	.	.	.
1979	1885	1	Likewise	likewise	RB
1979	1885	2	,	,	,
1979	1885	3	sweet	sweet	JJ
1979	1885	4	wines	wine	NNS
1979	1885	5	and	and	CC
1979	1885	6	fortified	fortify	VBD
1979	1885	7	ones	one	NNS
1979	1885	8	such	such	JJ
1979	1885	9	as	as	IN
1979	1885	10	sherry	sherry	NN
1979	1885	11	,	,	,
1979	1885	12	Madeira	Madeira	NNP
1979	1885	13	and	and	CC
1979	1885	14	Marsala	Marsala	NNP
1979	1885	15	should	should	MD
1979	1885	16	be	be	VB
1979	1885	17	used	use	VBN
1979	1885	18	sparingly	sparingly	RB
1979	1885	19	because	because	IN
1979	1885	20	they	-PRON-	PRP
1979	1885	21	are	be	VBP
1979	1885	22	higher	high	JJR
1979	1885	23	in	in	IN
1979	1885	24	calories	calorie	NNS
1979	1885	25	than	than	IN
1979	1885	26	dry	dry	JJ
1979	1885	27	wines	wine	NNS
1979	1885	28	.	.	.
1979	1886	1	No	no	DT
1979	1886	2	wines	wine	NNS
1979	1886	3	contain	contain	VBP
1979	1886	4	alcohol	alcohol	NN
1979	1886	5	after	after	IN
1979	1886	6	cooking	cooking	NN
1979	1886	7	.	.	.
1979	1887	1	1	1	CD
1979	1887	2	roaster	roaster	VB
1979	1887	3	boneless	boneless	NN
1979	1887	4	breast	breast	NN
1979	1887	5	or	or	CC
1979	1887	6	1	1	CD
1979	1887	7	package	package	NN
1979	1887	8	thin	thin	JJ
1979	1887	9	sliced	sliced	JJ
1979	1887	10	roaster	roaster	NN
1979	1887	11	breast	breast	NN
1979	1887	12	3	3	CD
1979	1887	13	tablespoons	tablespoon	NNS
1979	1887	14	vegetable	vegetable	NN
1979	1887	15	oil	oil	NN
1979	1887	16	,	,	,
1979	1887	17	divided	divide	VBD
1979	1887	18	1/2	1/2	CD
1979	1887	19	pound	pound	NN
1979	1887	20	mushrooms	mushroom	NNS
1979	1887	21	,	,	,
1979	1887	22	sliced	slice	VBN
1979	1887	23	(	(	-LRB-
1979	1887	24	2	2	CD
1979	1887	25	cups	cup	NNS
1979	1887	26	)	)	-RRB-
1979	1887	27	2	2	CD
1979	1887	28	tablespoons	tablespoon	NNS
1979	1887	29	minced	mince	VBN
1979	1887	30	,	,	,
1979	1887	31	fresh	fresh	JJ
1979	1887	32	parsley	parsley	NNP
1979	1887	33	l	l	NNP
1979	1887	34	tablespoon	tablespoon	NN
1979	1887	35	minced	mince	VBD
1979	1887	36	shallot	shallot	NN
1979	1887	37	or	or	CC
1979	1887	38	scallion	scallion	NN
1979	1887	39	l/8	l/8	NNP
1979	1887	40	teaspoon	teaspoon	NN
1979	1887	41	ground	ground	NNP
1979	1887	42	pepper	pepper	NNP
1979	1887	43	l/2	l/2	NN
1979	1887	44	cup	cup	NNP
1979	1887	45	low	low	JJ
1979	1887	46	-	-	HYPH
1979	1887	47	sodium	sodium	NN
1979	1887	48	chicken	chicken	NN
1979	1887	49	broth	broth	NN
1979	1887	50	l/4	l/4	NN
1979	1887	51	cup	cup	NNP
1979	1887	52	dry	dry	JJ
1979	1887	53	white	white	JJ
1979	1887	54	wine	wine	NN
1979	1887	55	l	l	NN
1979	1887	56	tablespoon	tablespoon	NN
1979	1887	57	Dijon	Dijon	NNP
1979	1887	58	mustard	mustard	NN
1979	1887	59	Remove	Remove	NNP
1979	1887	60	and	and	CC
1979	1887	61	discard	discard	VB
1979	1887	62	visible	visible	JJ
1979	1887	63	fat	fat	NN
1979	1887	64	from	from	IN
1979	1887	65	breast	breast	NN
1979	1887	66	;	;	:
1979	1887	67	slice	slice	VB
1979	1887	68	thin	thin	RB
1979	1887	69	.	.	.
1979	1888	1	(	(	-LRB-
1979	1888	2	If	if	IN
1979	1888	3	using	use	VBG
1979	1888	4	thin	thin	JJ
1979	1888	5	sliced	sliced	JJ
1979	1888	6	product	product	NN
1979	1888	7	,	,	,
1979	1888	8	skip	skip	VB
1979	1888	9	this	this	DT
1979	1888	10	step	step	NN
1979	1888	11	.	.	.
1979	1888	12	)	)	-RRB-
1979	1889	1	In	in	IN
1979	1889	2	a	a	DT
1979	1889	3	large	large	JJ
1979	1889	4	skillet	skillet	NN
1979	1889	5	over	over	IN
1979	1889	6	medium	medium	NN
1979	1889	7	-	-	HYPH
1979	1889	8	high	high	JJ
1979	1889	9	heat	heat	NN
1979	1889	10	,	,	,
1979	1889	11	heat	heat	NN
1979	1889	12	2	2	CD
1979	1889	13	tablespoons	tablespoon	NNS
1979	1889	14	oil	oil	NN
1979	1889	15	.	.	.
1979	1890	1	Add	add	VB
1979	1890	2	breast	breast	NN
1979	1890	3	slices	slice	VBZ
1979	1890	4	a	a	DT
1979	1890	5	few	few	JJ
1979	1890	6	at	at	IN
1979	1890	7	a	a	DT
1979	1890	8	time	time	NN
1979	1890	9	,	,	,
1979	1890	10	placing	place	VBG
1979	1890	11	so	so	IN
1979	1890	12	that	that	IN
1979	1890	13	pieces	piece	NNS
1979	1890	14	do	do	VBP
1979	1890	15	not	not	RB
1979	1890	16	touch	touch	VB
1979	1890	17	.	.	.
1979	1891	1	Saute	saute	NN
1979	1891	2	4	4	CD
1979	1891	3	minutes	minute	NNS
1979	1891	4	,	,	,
1979	1891	5	turning	turn	VBG
1979	1891	6	once	once	RB
1979	1891	7	,	,	,
1979	1891	8	until	until	IN
1979	1891	9	chicken	chicken	NN
1979	1891	10	is	be	VBZ
1979	1891	11	lightly	lightly	RB
1979	1891	12	browned	brown	VBN
1979	1891	13	on	on	IN
1979	1891	14	both	both	DT
1979	1891	15	sides	side	NNS
1979	1891	16	.	.	.
1979	1892	1	Remove	remove	VB
1979	1892	2	from	from	IN
1979	1892	3	skillet	skillet	NN
1979	1892	4	;	;	:
1979	1892	5	keep	keep	VB
1979	1892	6	warm	warm	JJ
1979	1892	7	.	.	.
1979	1893	1	Heat	heat	NN
1979	1893	2	remaining	remain	VBG
1979	1893	3	oil	oil	NN
1979	1893	4	.	.	.
1979	1894	1	Add	Add	NNP
1979	1894	2	mushrooms	mushroom	NNS
1979	1894	3	,	,	,
1979	1894	4	parsley	parsley	NN
1979	1894	5	,	,	,
1979	1894	6	shallot	shallot	NN
1979	1894	7	and	and	CC
1979	1894	8	pepper	pepper	NN
1979	1894	9	.	.	.
1979	1895	1	Stirring	stir	VBG
1979	1895	2	frequently	frequently	RB
1979	1895	3	,	,	,
1979	1895	4	cook	cook	VB
1979	1895	5	2	2	CD
1979	1895	6	minutes	minute	NNS
1979	1895	7	.	.	.
1979	1896	1	Stir	stir	VB
1979	1896	2	in	in	IN
1979	1896	3	broth	broth	NN
1979	1896	4	and	and	CC
1979	1896	5	wine	wine	NN
1979	1896	6	;	;	:
1979	1896	7	bring	bring	VB
1979	1896	8	to	to	IN
1979	1896	9	a	a	DT
1979	1896	10	boil	boil	NN
1979	1896	11	and	and	CC
1979	1896	12	cook	cook	NN
1979	1896	13	until	until	IN
1979	1896	14	liquid	liquid	NN
1979	1896	15	is	be	VBZ
1979	1896	16	reduced	reduce	VBN
1979	1896	17	by	by	IN
1979	1896	18	half	half	NN
1979	1896	19	(	(	-LRB-
1979	1896	20	about	about	RB
1979	1896	21	1/3	1/3	CD
1979	1896	22	cup	cup	NN
1979	1896	23	)	)	-RRB-
1979	1896	24	.	.	.
1979	1897	1	Reduce	reduce	VB
1979	1897	2	heat	heat	NN
1979	1897	3	to	to	IN
1979	1897	4	low	low	JJ
1979	1897	5	;	;	:
1979	1897	6	stir	stir	VB
1979	1897	7	in	in	IN
1979	1897	8	mustard	mustard	NN
1979	1897	9	until	until	IN
1979	1897	10	well	well	RB
1979	1897	11	blended	blend	VBN
1979	1897	12	.	.	.
1979	1898	1	Spoon	spoon	VB
1979	1898	2	over	over	RP
1979	1898	3	chicken	chicken	NN
1979	1898	4	.	.	.
1979	1899	1	Nutritional	nutritional	JJ
1979	1899	2	Figures	figure	NNS
1979	1899	3	per	per	IN
1979	1899	4	Serving	serve	VBG
1979	1899	5	Calories	calorie	NNS
1979	1899	6	286	286	CD
1979	1899	7	.	.	.
1979	1900	1	Protein	protein	NN
1979	1900	2	37	37	CD
1979	1900	3	grams	gram	NNS
1979	1900	4	.	.	.
1979	1901	1	Carbohydrate	carbohydrate	NN
1979	1901	2	4	4	CD
1979	1901	3	grams	gram	NNS
1979	1901	4	.	.	.
1979	1902	1	Fat	fat	JJ
1979	1902	2	13	13	CD
1979	1902	3	grams	gram	NNS
1979	1902	4	.	.	.
1979	1903	1	Cholesterol	cholesterol	NN
1979	1903	2	90	90	CD
1979	1903	3	mg	mg	CD
1979	1903	4	.	.	.
1979	1904	1	Sodium	sodium	NN
1979	1904	2	201	201	CD
1979	1904	3	mg	mg	NN
1979	1904	4	.	.	.
1979	1904	5	CHICKEN	CHICKEN	NNP
1979	1904	6	VERONIQUEServes	veroniqueserve	VBZ
1979	1904	7	4	4	CD
1979	1904	8	Any	any	DT
1979	1904	9	recipe	recipe	NN
1979	1904	10	with	with	IN
1979	1904	11	the	the	DT
1979	1904	12	name	name	NN
1979	1904	13	Veronique	Veronique	NNP
1979	1904	14	will	will	MD
1979	1904	15	have	have	VB
1979	1904	16	grapes	grape	NNS
1979	1904	17	in	in	IN
1979	1904	18	it	-PRON-	PRP
1979	1904	19	.	.	.
1979	1905	1	When	when	WRB
1979	1905	2	buying	buy	VBG
1979	1905	3	grapes	grape	NNS
1979	1905	4	at	at	IN
1979	1905	5	the	the	DT
1979	1905	6	supermarket	supermarket	NN
1979	1905	7	,	,	,
1979	1905	8	you	-PRON-	PRP
1979	1905	9	can	can	MD
1979	1905	10	tell	tell	VB
1979	1905	11	how	how	WRB
1979	1905	12	fresh	fresh	JJ
1979	1905	13	they	-PRON-	PRP
1979	1905	14	are	be	VBP
1979	1905	15	by	by	IN
1979	1905	16	how	how	WRB
1979	1905	17	green	green	JJ
1979	1905	18	and	and	CC
1979	1905	19	pliable	pliable	JJ
1979	1905	20	the	the	DT
1979	1905	21	stem	stem	NN
1979	1905	22	is	be	VBZ
1979	1905	23	.	.	.
1979	1906	1	Another	another	DT
1979	1906	2	way	way	NN
1979	1906	3	of	of	IN
1979	1906	4	telling	telling	NN
1979	1906	5	is	be	VBZ
1979	1906	6	to	to	TO
1979	1906	7	give	give	VB
1979	1906	8	the	the	DT
1979	1906	9	bunch	bunch	NN
1979	1906	10	a	a	DT
1979	1906	11	quick	quick	JJ
1979	1906	12	shake	shake	NN
1979	1906	13	.	.	.
1979	1907	1	If	if	IN
1979	1907	2	it	-PRON-	PRP
1979	1907	3	's	be	VBZ
1979	1907	4	fresh	fresh	JJ
1979	1907	5	,	,	,
1979	1907	6	none	none	NN
1979	1907	7	of	of	IN
1979	1907	8	the	the	DT
1979	1907	9	individual	individual	JJ
1979	1907	10	grapes	grape	NNS
1979	1907	11	should	should	MD
1979	1907	12	fall	fall	VB
1979	1907	13	from	from	IN
1979	1907	14	the	the	DT
1979	1907	15	bunch	bunch	NN
1979	1907	16	.	.	.
1979	1908	1	I	-PRON-	PRP
1979	1908	2	should	should	MD
1979	1908	3	warn	warn	VB
1979	1908	4	you	-PRON-	PRP
1979	1908	5	,	,	,
1979	1908	6	though	though	RB
1979	1908	7	,	,	,
1979	1908	8	that	that	IN
1979	1908	9	shaking	shake	VBG
1979	1908	10	the	the	DT
1979	1908	11	bunch	bunch	NN
1979	1908	12	will	will	MD
1979	1908	13	not	not	RB
1979	1908	14	do	do	VB
1979	1908	15	anything	anything	NN
1979	1908	16	for	for	IN
1979	1908	17	your	-PRON-	PRP$
1979	1908	18	popularity	popularity	NN
1979	1908	19	with	with	IN
1979	1908	20	the	the	DT
1979	1908	21	store	store	NN
1979	1908	22	's	's	POS
1979	1908	23	produce	produce	NN
1979	1908	24	manager	manager	NN
1979	1908	25	.	.	.
1979	1909	1	4	4	CD
1979	1909	2	skinless	skinless	NN
1979	1909	3	,	,	,
1979	1909	4	boneless	boneless	NN
1979	1909	5	chicken	chicken	NN
1979	1909	6	breast	breast	NN
1979	1909	7	halves	half	NNS
1979	1909	8	or	or	CC
1979	1909	9	1	1	CD
1979	1909	10	thin	thin	JJ
1979	1909	11	sliced	sliced	JJ
1979	1909	12	boneless	boneless	NN
1979	1909	13	roaster	roaster	NN
1979	1909	14	breast	breast	NN
1979	1909	15	1/2	1/2	CD
1979	1909	16	lemon	lemon	NN
1979	1909	17	Ground	ground	NN
1979	1909	18	pepper	pepper	NN
1979	1909	19	1	1	CD
1979	1909	20	tablespoon	tablespoon	NN
1979	1909	21	unsalted	unsalted	JJ
1979	1909	22	margarine	margarine	NN
1979	1909	23	1	1	CD
1979	1909	24	-	-	SYM
1979	1909	25	1/2	1/2	CD
1979	1909	26	teaspoons	teaspoon	NNS
1979	1909	27	cornstarch	cornstarch	VBP
1979	1909	28	1/2	1/2	CD
1979	1909	29	cup	cup	NN
1979	1909	30	low	low	JJ
1979	1909	31	-	-	HYPH
1979	1909	32	sodium	sodium	NN
1979	1909	33	chicken	chicken	NN
1979	1909	34	broth	broth	NN
1979	1909	35	1/4	1/4	CD
1979	1909	36	cup	cup	NN
1979	1909	37	dry	dry	JJ
1979	1909	38	white	white	JJ
1979	1909	39	wine	wine	NN
1979	1909	40	1	1	CD
1979	1909	41	cup	cup	NN
1979	1909	42	seedless	seedless	NN
1979	1909	43	green	green	JJ
1979	1909	44	grapes	grape	NNS
1979	1909	45	,	,	,
1979	1909	46	halved	halve	VBN
1979	1909	47	Remove	Remove	NNP
1979	1909	48	and	and	CC
1979	1909	49	discard	discard	VB
1979	1909	50	any	any	DT
1979	1909	51	visible	visible	JJ
1979	1909	52	fat	fat	NN
1979	1909	53	.	.	.
1979	1910	1	Butterfly	butterfly	JJ
1979	1910	2	breast	breast	NN
1979	1910	3	halves	half	NNS
1979	1910	4	to	to	TO
1979	1910	5	make	make	VB
1979	1910	6	scaloppine	scaloppine	NN
1979	1910	7	.	.	.
1979	1911	1	Skip	skip	VB
1979	1911	2	the	the	DT
1979	1911	3	previous	previous	JJ
1979	1911	4	step	step	NN
1979	1911	5	if	if	IN
1979	1911	6	you	-PRON-	PRP
1979	1911	7	are	be	VBP
1979	1911	8	using	use	VBG
1979	1911	9	thin	thin	JJ
1979	1911	10	sliced	sliced	JJ
1979	1911	11	boneless	boneless	NN
1979	1911	12	roaster	roaster	NN
1979	1911	13	breasts	breast	NNS
1979	1911	14	.	.	.
1979	1912	1	Rub	rub	VB
1979	1912	2	with	with	IN
1979	1912	3	lemon	lemon	NN
1979	1912	4	and	and	CC
1979	1912	5	sprinkle	sprinkle	VB
1979	1912	6	lightly	lightly	RB
1979	1912	7	with	with	IN
1979	1912	8	pepper	pepper	NN
1979	1912	9	.	.	.
1979	1913	1	In	in	IN
1979	1913	2	large	large	JJ
1979	1913	3	skillet	skillet	NN
1979	1913	4	over	over	IN
1979	1913	5	medium	medium	NNP
1979	1913	6	heat	heat	NNP
1979	1913	7	,	,	,
1979	1913	8	melt	melt	NNP
1979	1913	9	margarine	margarine	NNP
1979	1913	10	.	.	.
1979	1914	1	Add	add	VB
1979	1914	2	scaloppine	scaloppine	NN
1979	1914	3	,	,	,
1979	1914	4	in	in	IN
1979	1914	5	batches	batch	NNS
1979	1914	6	if	if	IN
1979	1914	7	necessary	necessary	JJ
1979	1914	8	,	,	,
1979	1914	9	so	so	IN
1979	1914	10	that	that	IN
1979	1914	11	they	-PRON-	PRP
1979	1914	12	do	do	VBP
1979	1914	13	not	not	RB
1979	1914	14	touch	touch	VB
1979	1914	15	.	.	.
1979	1915	1	Saute	saute	NN
1979	1915	2	4	4	CD
1979	1915	3	minutes	minute	NNS
1979	1915	4	,	,	,
1979	1915	5	turning	turn	VBG
1979	1915	6	once	once	RB
1979	1915	7	,	,	,
1979	1915	8	until	until	IN
1979	1915	9	chicken	chicken	NN
1979	1915	10	is	be	VBZ
1979	1915	11	lightly	lightly	RB
1979	1915	12	browned	brown	VBN
1979	1915	13	on	on	IN
1979	1915	14	both	both	DT
1979	1915	15	sides	side	NNS
1979	1915	16	and	and	CC
1979	1915	17	just	just	RB
1979	1915	18	cooked	cook	VBN
1979	1915	19	through	through	RB
1979	1915	20	.	.	.
1979	1916	1	Remove	remove	VB
1979	1916	2	from	from	IN
1979	1916	3	skillet	skillet	NN
1979	1916	4	;	;	:
1979	1916	5	keep	keep	VB
1979	1916	6	warm	warm	JJ
1979	1916	7	.	.	.
1979	1917	1	In	in	IN
1979	1917	2	small	small	JJ
1979	1917	3	bowl	bowl	NN
1979	1917	4	,	,	,
1979	1917	5	stir	stir	VB
1979	1917	6	together	together	RB
1979	1917	7	cornstarch	cornstarch	NN
1979	1917	8	,	,	,
1979	1917	9	broth	broth	NN
1979	1917	10	and	and	CC
1979	1917	11	wine	wine	NN
1979	1917	12	until	until	IN
1979	1917	13	smooth	smooth	JJ
1979	1917	14	;	;	:
1979	1917	15	add	add	VB
1979	1917	16	to	to	IN
1979	1917	17	skillet	skillet	JJ
1979	1917	18	.	.	.
1979	1918	1	Over	over	IN
1979	1918	2	medium	medium	JJ
1979	1918	3	heat	heat	NN
1979	1918	4	,	,	,
1979	1918	5	bring	bring	VBP
1979	1918	6	to	to	TO
1979	1918	7	boil	boil	VB
1979	1918	8	;	;	:
1979	1918	9	boil	boil	VB
1979	1918	10	1	1	CD
1979	1918	11	minute	minute	NN
1979	1918	12	,	,	,
1979	1918	13	stirring	stir	VBG
1979	1918	14	constantly	constantly	RB
1979	1918	15	.	.	.
1979	1919	1	Stir	stir	VB
1979	1919	2	in	in	IN
1979	1919	3	grapes	grape	NNS
1979	1919	4	until	until	IN
1979	1919	5	heated	heat	VBN
1979	1919	6	through	through	RB
1979	1919	7	.	.	.
1979	1920	1	To	to	TO
1979	1920	2	serve	serve	VB
1979	1920	3	,	,	,
1979	1920	4	spoon	spoon	NN
1979	1920	5	grapes	grape	NNS
1979	1920	6	and	and	CC
1979	1920	7	sauce	sauce	NN
1979	1920	8	over	over	IN
1979	1920	9	chicken	chicken	NN
1979	1920	10	.	.	.
1979	1921	1	Nutritional	nutritional	JJ
1979	1921	2	Figures	figure	NNS
1979	1921	3	Per	per	IN
1979	1921	4	Serving	serve	VBG
1979	1921	5	Calories	calorie	NNS
1979	1921	6	233	233	CD
1979	1921	7	.	.	.
1979	1922	1	Protein	protein	NN
1979	1922	2	36	36	CD
1979	1922	3	grams	gram	NNS
1979	1922	4	.	.	.
1979	1923	1	Carbohydrate	carbohydrate	NN
1979	1923	2	9	9	CD
1979	1923	3	grams	gram	NNS
1979	1923	4	.	.	.
1979	1924	1	Fat	Fat	NNP
1979	1924	2	5	5	CD
1979	1924	3	grams	gram	NNS
1979	1924	4	.	.	.
1979	1925	1	Cholesterol	cholesterol	NN
1979	1925	2	90	90	CD
1979	1925	3	mg	mg	CD
1979	1925	4	.	.	.
1979	1926	1	Sodium	sodium	NN
1979	1926	2	87	87	CD
1979	1926	3	mg	mg	NN
1979	1926	4	.	.	.
1979	1926	5	CHICKEN	CHICKEN	NNS
1979	1926	6	BREASTS	BREASTS	NNP
1979	1926	7	WITH	with	IN
1979	1926	8	VEGETABLESServes	vegetablesserve	NNS
1979	1926	9	4	4	CD
1979	1926	10	Whenever	whenever	WRB
1979	1926	11	possible	possible	JJ
1979	1926	12	,	,	,
1979	1926	13	choose	choose	VB
1979	1926	14	crisp	crisp	JJ
1979	1926	15	,	,	,
1979	1926	16	fresh	fresh	JJ
1979	1926	17	vegetables	vegetable	NNS
1979	1926	18	over	over	IN
1979	1926	19	their	-PRON-	PRP$
1979	1926	20	canned	can	VBN
1979	1926	21	or	or	CC
1979	1926	22	frozen	frozen	JJ
1979	1926	23	counterparts	counterpart	NNS
1979	1926	24	.	.	.
1979	1927	1	Fresh	fresh	JJ
1979	1927	2	vegetables	vegetable	NNS
1979	1927	3	have	have	VBP
1979	1927	4	better	well	JJR
1979	1927	5	color	color	NN
1979	1927	6	,	,	,
1979	1927	7	flavor	flavor	NN
1979	1927	8	and	and	CC
1979	1927	9	texture	texture	NN
1979	1927	10	.	.	.
1979	1928	1	When	when	WRB
1979	1928	2	using	use	VBG
1979	1928	3	frozen	freeze	VBN
1979	1928	4	or	or	CC
1979	1928	5	canned	canned	JJ
1979	1928	6	products	product	NNS
1979	1928	7	,	,	,
1979	1928	8	be	be	VB
1979	1928	9	sure	sure	JJ
1979	1928	10	to	to	TO
1979	1928	11	look	look	VB
1979	1928	12	for	for	IN
1979	1928	13	those	those	DT
1979	1928	14	with	with	IN
1979	1928	15	no	no	DT
1979	1928	16	salt	salt	NN
1979	1928	17	added	add	VBN
1979	1928	18	.	.	.
1979	1929	1	This	this	DT
1979	1929	2	kind	kind	NN
1979	1929	3	of	of	IN
1979	1929	4	nutritious	nutritious	JJ
1979	1929	5	,	,	,
1979	1929	6	high	high	JJ
1979	1929	7	vitamin	vitamin	NN
1979	1929	8	,	,	,
1979	1929	9	low	low	JJ
1979	1929	10	calorie	calorie	NNP
1979	1929	11	meal	meal	NN
1979	1929	12	that	that	WDT
1979	1929	13	features	feature	VBZ
1979	1929	14	breast	breast	NN
1979	1929	15	meat	meat	NN
1979	1929	16	is	be	VBZ
1979	1929	17	a	a	DT
1979	1929	18	mainstay	mainstay	NN
1979	1929	19	for	for	IN
1979	1929	20	Frank	Frank	NNP
1979	1929	21	and	and	CC
1979	1929	22	me	-PRON-	PRP
1979	1929	23	,	,	,
1979	1929	24	and	and	CC
1979	1929	25	it	-PRON-	PRP
1979	1929	26	has	have	VBZ
1979	1929	27	been	be	VBN
1979	1929	28	for	for	IN
1979	1929	29	him	-PRON-	PRP
1979	1929	30	for	for	IN
1979	1929	31	a	a	DT
1979	1929	32	long	long	JJ
1979	1929	33	time	time	NN
1979	1929	34	.	.	.
1979	1930	1	His	-PRON-	PRP$
1979	1930	2	grown	grown	JJ
1979	1930	3	daughter	daughter	NN
1979	1930	4	,	,	,
1979	1930	5	Bev	Bev	NNP
1979	1930	6	Nida	Nida	NNP
1979	1930	7	,	,	,
1979	1930	8	tells	tell	VBZ
1979	1930	9	me	-PRON-	PRP
1979	1930	10	that	that	IN
1979	1930	11	one	one	CD
1979	1930	12	of	of	IN
1979	1930	13	her	-PRON-	PRP$
1979	1930	14	childhood	childhood	NN
1979	1930	15	memories	memory	NNS
1979	1930	16	of	of	IN
1979	1930	17	Frank	Frank	NNP
1979	1930	18	was	be	VBD
1979	1930	19	that	that	IN
1979	1930	20	if	if	IN
1979	1930	21	he	-PRON-	PRP
1979	1930	22	was	be	VBD
1979	1930	23	late	late	JJ
1979	1930	24	for	for	IN
1979	1930	25	dinner	dinner	NN
1979	1930	26	,	,	,
1979	1930	27	(	(	-LRB-
1979	1930	28	"	"	``
1979	1930	29	and	and	CC
1979	1930	30	he	-PRON-	PRP
1979	1930	31	always	always	RB
1979	1930	32	was	be	VBD
1979	1930	33	"	"	''
1979	1930	34	)	)	-RRB-
1979	1930	35	,	,	,
1979	1930	36	everyone	everyone	NN
1979	1930	37	knew	know	VBD
1979	1930	38	to	to	TO
1979	1930	39	save	save	VB
1979	1930	40	a	a	DT
1979	1930	41	chicken	chicken	NN
1979	1930	42	breast	breast	NN
1979	1930	43	for	for	IN
1979	1930	44	him	-PRON-	PRP
1979	1930	45	.	.	.
1979	1931	1	4	4	CD
1979	1931	2	chicken	chicken	NN
1979	1931	3	breasts	breast	NNS
1979	1931	4	halves	halve	VBZ
1979	1931	5	2	2	CD
1979	1931	6	tablespoons	tablespoon	NNS
1979	1931	7	unsalted	unsalted	JJ
1979	1931	8	margarine	margarine	NN
1979	1931	9	2	2	CD
1979	1931	10	large	large	JJ
1979	1931	11	carrots	carrot	NNS
1979	1931	12	,	,	,
1979	1931	13	cut	cut	VBN
1979	1931	14	into	into	IN
1979	1931	15	matchstick	matchstick	NNP
1979	1931	16	strips	strip	NNS
1979	1931	17	(	(	-LRB-
1979	1931	18	1	1	CD
1979	1931	19	-	-	SYM
1979	1931	20	1/2	1/2	CD
1979	1931	21	cups	cup	NNS
1979	1931	22	)	)	-RRB-
1979	1931	23	2	2	CD
1979	1931	24	ribs	rib	NNS
1979	1931	25	celery	celery	NN
1979	1931	26	,	,	,
1979	1931	27	cut	cut	VBN
1979	1931	28	into	into	IN
1979	1931	29	matchstick	matchstick	NNP
1979	1931	30	strips	strip	NNS
1979	1931	31	(	(	-LRB-
1979	1931	32	1	1	CD
1979	1931	33	-	-	SYM
1979	1931	34	1/2	1/2	CD
1979	1931	35	cups	cup	NNS
1979	1931	36	)	)	-RRB-
1979	1931	37	1	1	CD
1979	1931	38	green	green	JJ
1979	1931	39	pepper	pepper	NN
1979	1931	40	,	,	,
1979	1931	41	cut	cut	VBN
1979	1931	42	into	into	IN
1979	1931	43	matchstick	matchstick	NNP
1979	1931	44	strips	strips	NNP
1979	1931	45	(	(	-LRB-
1979	1931	46	1	1	CD
1979	1931	47	cup	cup	NN
1979	1931	48	)	)	-RRB-
1979	1931	49	1	1	CD
1979	1931	50	small	small	JJ
1979	1931	51	shallot	shallot	NN
1979	1931	52	,	,	,
1979	1931	53	minced	mince	VBD
1979	1931	54	1	1	CD
1979	1931	55	cut	cut	VBN
1979	1931	56	low	low	JJ
1979	1931	57	-	-	HYPH
1979	1931	58	sodium	sodium	NN
1979	1931	59	chicken	chicken	NN
1979	1931	60	broth	broth	NN
1979	1931	61	1/8	1/8	CD
1979	1931	62	teaspoon	teaspoon	NN
1979	1931	63	ground	ground	NN
1979	1931	64	pepper	pepper	NN
1979	1931	65	2	2	CD
1979	1931	66	tablespoons	tablespoon	NNS
1979	1931	67	water	water	NN
1979	1931	68	1	1	CD
1979	1931	69	tablespoon	tablespoon	NN
1979	1931	70	cornstarch	cornstarch	NN
1979	1931	71	Remove	Remove	NNP
1979	1931	72	and	and	CC
1979	1931	73	discard	discard	VB
1979	1931	74	skin	skin	NN
1979	1931	75	and	and	CC
1979	1931	76	visible	visible	JJ
1979	1931	77	fat	fat	NN
1979	1931	78	from	from	IN
1979	1931	79	chicken	chicken	NN
1979	1931	80	breasts	breast	NNS
1979	1931	81	.	.	.
1979	1932	1	In	in	IN
1979	1932	2	large	large	JJ
1979	1932	3	skillet	skillet	NN
1979	1932	4	over	over	IN
1979	1932	5	medium	medium	NNP
1979	1932	6	heat	heat	NNP
1979	1932	7	,	,	,
1979	1932	8	melt	melt	NNP
1979	1932	9	margarine	margarine	NNP
1979	1932	10	.	.	.
1979	1933	1	Add	add	NN
1979	1933	2	chicken	chicken	NN
1979	1933	3	,	,	,
1979	1933	4	cook	cook	VB
1979	1933	5	10	10	CD
1979	1933	6	to	to	TO
1979	1933	7	15	15	CD
1979	1933	8	minutes	minute	NNS
1979	1933	9	,	,	,
1979	1933	10	turning	turn	VBG
1979	1933	11	until	until	IN
1979	1933	12	browned	brown	VBN
1979	1933	13	on	on	IN
1979	1933	14	all	all	DT
1979	1933	15	sides	side	NNS
1979	1933	16	.	.	.
1979	1934	1	Remove	remove	VB
1979	1934	2	chicken	chicken	NN
1979	1934	3	;	;	:
1979	1934	4	drain	drain	VB
1979	1934	5	on	on	IN
1979	1934	6	paper	paper	NN
1979	1934	7	towels	towel	NNS
1979	1934	8	.	.	.
1979	1935	1	Add	add	VB
1979	1935	2	carrot	carrot	NN
1979	1935	3	,	,	,
1979	1935	4	celery	celery	NN
1979	1935	5	,	,	,
1979	1935	6	green	green	JJ
1979	1935	7	pepper	pepper	NN
1979	1935	8	,	,	,
1979	1935	9	and	and	CC
1979	1935	10	shallot	shallot	NN
1979	1935	11	;	;	,
1979	1935	12	cook	cook	NN
1979	1935	13	stirring	stir	VBG
1979	1935	14	constantly	constantly	RB
1979	1935	15	,	,	,
1979	1935	16	2	2	CD
1979	1935	17	minutes	minute	NNS
1979	1935	18	.	.	.
1979	1936	1	Remove	remove	VB
1979	1936	2	vegetables	vegetable	NNS
1979	1936	3	;	;	,
1979	1936	4	set	set	VB
1979	1936	5	aside	aside	RB
1979	1936	6	.	.	.
1979	1937	1	Stir	stir	VB
1979	1937	2	in	in	IN
1979	1937	3	broth	broth	NN
1979	1937	4	and	and	CC
1979	1937	5	pepper	pepper	NN
1979	1937	6	;	;	:
1979	1937	7	add	add	VB
1979	1937	8	chicken	chicken	NN
1979	1937	9	.	.	.
1979	1938	1	Reduce	reduce	VB
1979	1938	2	heat	heat	NN
1979	1938	3	to	to	IN
1979	1938	4	low	low	JJ
1979	1938	5	;	;	:
1979	1938	6	cover	cover	NN
1979	1938	7	and	and	CC
1979	1938	8	simmer	simmer	JJ
1979	1938	9	15	15	CD
1979	1938	10	minutes	minute	NNS
1979	1938	11	or	or	CC
1979	1938	12	until	until	IN
1979	1938	13	chicken	chicken	NN
1979	1938	14	is	be	VBZ
1979	1938	15	cooked	cook	VBN
1979	1938	16	through	through	RB
1979	1938	17	.	.	.
1979	1939	1	Remove	remove	VB
1979	1939	2	breasts	breast	NNS
1979	1939	3	to	to	IN
1979	1939	4	serving	serve	VBG
1979	1939	5	plate	plate	NN
1979	1939	6	;	;	:
1979	1939	7	keep	keep	VB
1979	1939	8	warm	warm	JJ
1979	1939	9	.	.	.
1979	1940	1	In	in	IN
1979	1940	2	cup	cup	NN
1979	1940	3	,	,	,
1979	1940	4	stir	stir	VBP
1979	1940	5	together	together	RB
1979	1940	6	water	water	NN
1979	1940	7	and	and	CC
1979	1940	8	cornstarch	cornstarch	VB
1979	1940	9	until	until	IN
1979	1940	10	smooth	smooth	JJ
1979	1940	11	;	;	:
1979	1940	12	stir	stir	VB
1979	1940	13	into	into	IN
1979	1940	14	skillet	skillet	NNP
1979	1940	15	.	.	.
1979	1941	1	Over	over	IN
1979	1941	2	medium	medium	JJ
1979	1941	3	heat	heat	NN
1979	1941	4	,	,	,
1979	1941	5	bring	bring	VBP
1979	1941	6	to	to	TO
1979	1941	7	boil	boil	VB
1979	1941	8	;	;	:
1979	1941	9	boil	boil	VB
1979	1941	10	1	1	CD
1979	1941	11	minute	minute	NN
1979	1941	12	,	,	,
1979	1941	13	stirring	stir	VBG
1979	1941	14	constantly	constantly	RB
1979	1941	15	.	.	.
1979	1942	1	Stir	stir	VB
1979	1942	2	in	in	IN
1979	1942	3	vegetables	vegetable	NNS
1979	1942	4	;	;	,
1979	1942	5	cook	cook	NN
1979	1942	6	until	until	IN
1979	1942	7	heated	heated	JJ
1979	1942	8	through	through	RB
1979	1942	9	.	.	.
1979	1943	1	To	to	TO
1979	1943	2	serve	serve	VB
1979	1943	3	,	,	,
1979	1943	4	spoon	spoon	VB
1979	1943	5	vegetables	vegetable	NNS
1979	1943	6	over	over	IN
1979	1943	7	chicken	chicken	NN
1979	1943	8	.	.	.
1979	1944	1	Nutritional	nutritional	JJ
1979	1944	2	Figures	figure	NNS
1979	1944	3	Per	per	IN
1979	1944	4	Serving	serve	VBG
1979	1944	5	Calories	calorie	NNS
1979	1944	6	380	380	CD
1979	1944	7	.	.	.
1979	1945	1	Protein	protein	NN
1979	1945	2	62	62	CD
1979	1945	3	grams	gram	NNS
1979	1945	4	.	.	.
1979	1946	1	Carbohydrate	carbohydrate	NN
1979	1946	2	9	9	CD
1979	1946	3	grams	gram	NNS
1979	1946	4	.	.	.
1979	1947	1	Fat	fat	JJ
1979	1947	2	9	9	CD
1979	1947	3	grams	gram	NNS
1979	1947	4	.	.	.
1979	1948	1	Cholesterol	cholesterol	NN
1979	1948	2	152	152	CD
1979	1948	3	mg	mg	NN
1979	1948	4	.	.	.
1979	1949	1	Sodium	sodium	NN
1979	1949	2	201	201	CD
1979	1949	3	mg	mg	NN
1979	1949	4	.	.	.
1979	1949	5	CHICKEN	CHICKEN	NNP
1979	1949	6	STROGANOFFServes	stroganoffserve	VBZ
1979	1949	7	4	4	CD
1979	1949	8	This	this	DT
1979	1949	9	is	be	VBZ
1979	1949	10	a	a	DT
1979	1949	11	1990s	1990s	CD
1979	1949	12	version	version	NN
1979	1949	13	of	of	IN
1979	1949	14	a	a	DT
1979	1949	15	nineteenth	nineteenth	JJ
1979	1949	16	-	-	HYPH
1979	1949	17	century	century	NN
1979	1949	18	Russian	russian	JJ
1979	1949	19	classic	classic	NN
1979	1949	20	.	.	.
1979	1950	1	By	by	IN
1979	1950	2	substituting	substitute	VBG
1979	1950	3	plain	plain	JJ
1979	1950	4	,	,	,
1979	1950	5	lowfat	lowfat	NNP
1979	1950	6	yogurt	yogurt	NNP
1979	1950	7	for	for	IN
1979	1950	8	sour	sour	JJ
1979	1950	9	cream	cream	NN
1979	1950	10	,	,	,
1979	1950	11	you	-PRON-	PRP
1979	1950	12	're	be	VBP
1979	1950	13	decreasing	decrease	VBG
1979	1950	14	the	the	DT
1979	1950	15	calories	calorie	NNS
1979	1950	16	in	in	IN
1979	1950	17	this	this	DT
1979	1950	18	recipe	recipe	NN
1979	1950	19	by	by	IN
1979	1950	20	332	332	CD
1979	1950	21	calories	calorie	NNS
1979	1950	22	.	.	.
1979	1951	1	4	4	CD
1979	1951	2	skinless	skinless	NN
1979	1951	3	,	,	,
1979	1951	4	boneless	boneless	NN
1979	1951	5	chicken	chicken	NN
1979	1951	6	breast	breast	NN
1979	1951	7	halves	half	NNS
1979	1951	8	or	or	CC
1979	1951	9	1	1	CD
1979	1951	10	thin	thin	JJ
1979	1951	11	sliced	sliced	JJ
1979	1951	12	boneless	boneless	NN
1979	1951	13	roaster	roaster	NN
1979	1951	14	breast	breast	NN
1979	1951	15	2	2	CD
1979	1951	16	tablespoons	tablespoon	NNS
1979	1951	17	vegetable	vegetable	NN
1979	1951	18	oil	oil	NN
1979	1951	19	,	,	,
1979	1951	20	divided	divide	VBD
1979	1951	21	2	2	CD
1979	1951	22	medium	medium	JJ
1979	1951	23	onions	onion	NNS
1979	1951	24	,	,	,
1979	1951	25	thinly	thinly	RB
1979	1951	26	sliced	slice	VBD
1979	1951	27	1/2	1/2	CD
1979	1951	28	pound	pound	NN
1979	1951	29	mushrooms	mushroom	NNS
1979	1951	30	,	,	,
1979	1951	31	thinly	thinly	RB
1979	1951	32	sliced	sliced	JJ
1979	1951	33	(	(	-LRB-
1979	1951	34	2	2	CD
1979	1951	35	cups	cup	NNS
1979	1951	36	)	)	-RRB-
1979	1951	37	1	1	CD
1979	1951	38	clove	clove	NNP
1979	1951	39	garlic	garlic	NNP
1979	1951	40	,	,	,
1979	1951	41	minced	mince	VBD
1979	1951	42	1/2	1/2	CD
1979	1951	43	cup	cup	NN
1979	1951	44	low	low	JJ
1979	1951	45	sodium	sodium	NN
1979	1951	46	chicken	chicken	NN
1979	1951	47	broth	broth	NN
1979	1951	48	1/8	1/8	CD
1979	1951	49	teaspoon	teaspoon	NN
1979	1951	50	ground	ground	NN
1979	1951	51	pepper	pepper	NN
1979	1951	52	2	2	CD
1979	1951	53	tablespoons	tablespoon	NNS
1979	1951	54	water	water	NN
1979	1951	55	1	1	CD
1979	1951	56	tablespoon	tablespoon	NN
1979	1951	57	cornstarch	cornstarch	NN
1979	1951	58	1	1	CD
1979	1951	59	container	container	NN
1979	1951	60	(	(	-LRB-
1979	1951	61	8-ounces	8-ounces	NNP
1979	1951	62	)	)	-RRB-
1979	1951	63	plain	plain	JJ
1979	1951	64	low	low	JJ
1979	1951	65	-	-	HYPH
1979	1951	66	fat	fat	NN
1979	1951	67	yogurt	yogurt	NN
1979	1951	68	hot	hot	JJ
1979	1951	69	cooked	cooked	JJ
1979	1951	70	noodles	noodle	NNS
1979	1951	71	,	,	,
1979	1951	72	cooked	cook	VBN
1979	1951	73	without	without	IN
1979	1951	74	salt	salt	NN
1979	1951	75	Remove	Remove	NNP
1979	1951	76	and	and	CC
1979	1951	77	discard	discard	VB
1979	1951	78	visible	visible	JJ
1979	1951	79	fat	fat	NN
1979	1951	80	from	from	IN
1979	1951	81	chicken	chicken	NN
1979	1951	82	;	;	:
1979	1951	83	slice	slice	NN
1979	1951	84	chicken	chicken	NN
1979	1951	85	in	in	IN
1979	1951	86	thin	thin	JJ
1979	1951	87	strips	strip	NNS
1979	1951	88	.	.	.
1979	1952	1	In	in	IN
1979	1952	2	large	large	JJ
1979	1952	3	skillet	skillet	NN
1979	1952	4	over	over	IN
1979	1952	5	medium	medium	NNP
1979	1952	6	heat	heat	NNP
1979	1952	7	,	,	,
1979	1952	8	heat	heat	NN
1979	1952	9	1	1	CD
1979	1952	10	tablespoon	tablespoon	NN
1979	1952	11	oil	oil	NN
1979	1952	12	.	.	.
1979	1953	1	Add	add	NN
1979	1953	2	onions	onion	NNS
1979	1953	3	;	;	:
1979	1953	4	cook	cook	NN
1979	1953	5	2	2	CD
1979	1953	6	minutes	minute	NNS
1979	1953	7	,	,	,
1979	1953	8	stirring	stir	VBG
1979	1953	9	frequently	frequently	RB
1979	1953	10	.	.	.
1979	1954	1	Add	add	VB
1979	1954	2	mushrooms	mushroom	NNS
1979	1954	3	;	;	:
1979	1954	4	cook	cook	NN
1979	1954	5	3	3	CD
1979	1954	6	minutes	minute	NNS
1979	1954	7	longer	long	RBR
1979	1954	8	.	.	.
1979	1955	1	Remove	remove	VB
1979	1955	2	vegetables	vegetable	NNS
1979	1955	3	from	from	IN
1979	1955	4	skillet	skillet	JJ
1979	1955	5	;	;	:
1979	1955	6	set	set	VBN
1979	1955	7	aside	aside	RB
1979	1955	8	.	.	.
1979	1956	1	Heat	heat	NN
1979	1956	2	remaining	remain	VBG
1979	1956	3	oil	oil	NN
1979	1956	4	in	in	IN
1979	1956	5	skillet	skillet	NN
1979	1956	6	.	.	.
1979	1957	1	Add	add	VB
1979	1957	2	chicken	chicken	NN
1979	1957	3	and	and	CC
1979	1957	4	garlic	garlic	NN
1979	1957	5	;	;	:
1979	1957	6	cook	cook	NN
1979	1957	7	3	3	CD
1979	1957	8	minutes	minute	NNS
1979	1957	9	or	or	CC
1979	1957	10	until	until	IN
1979	1957	11	chicken	chicken	NN
1979	1957	12	turns	turn	VBZ
1979	1957	13	white	white	JJ
1979	1957	14	,	,	,
1979	1957	15	stirring	stir	VBG
1979	1957	16	frequently	frequently	RB
1979	1957	17	.	.	.
1979	1958	1	Return	return	VB
1979	1958	2	vegetables	vegetable	NNS
1979	1958	3	to	to	TO
1979	1958	4	skillet	skillet	VB
1979	1958	5	;	;	:
1979	1958	6	add	add	VB
1979	1958	7	broth	broth	NN
1979	1958	8	and	and	CC
1979	1958	9	pepper	pepper	NN
1979	1958	10	.	.	.
1979	1959	1	In	in	IN
1979	1959	2	cup	cup	NN
1979	1959	3	,	,	,
1979	1959	4	blend	blend	NN
1979	1959	5	water	water	NN
1979	1959	6	and	and	CC
1979	1959	7	cornstarch	cornstarch	NN
1979	1959	8	;	;	:
1979	1959	9	stir	stir	VB
1979	1959	10	into	into	IN
1979	1959	11	skillet	skillet	NNP
1979	1959	12	.	.	.
1979	1960	1	Over	over	IN
1979	1960	2	medium	medium	JJ
1979	1960	3	heat	heat	NN
1979	1960	4	,	,	,
1979	1960	5	bring	bring	VB
1979	1960	6	to	to	IN
1979	1960	7	a	a	DT
1979	1960	8	boil	boil	NN
1979	1960	9	;	;	:
1979	1960	10	boil	boil	VB
1979	1960	11	1	1	CD
1979	1960	12	minute	minute	NN
1979	1960	13	,	,	,
1979	1960	14	stirring	stir	VBG
1979	1960	15	constantly	constantly	RB
1979	1960	16	.	.	.
1979	1961	1	Remove	remove	VB
1979	1961	2	from	from	IN
1979	1961	3	heat	heat	NN
1979	1961	4	;	;	:
1979	1961	5	stir	stir	NNP
1979	1961	6	in	in	IN
1979	1961	7	yogurt	yogurt	NNP
1979	1961	8	until	until	IN
1979	1961	9	well	well	RB
1979	1961	10	blended	blend	VBN
1979	1961	11	.	.	.
1979	1962	1	Heat	heat	NN
1979	1962	2	gently	gently	RB
1979	1962	3	over	over	IN
1979	1962	4	low	low	JJ
1979	1962	5	heat	heat	NN
1979	1962	6	(	(	-LRB-
1979	1962	7	do	do	VB
1979	1962	8	not	not	RB
1979	1962	9	boil	boil	VB
1979	1962	10	)	)	-RRB-
1979	1962	11	.	.	.
1979	1963	1	Serve	serve	VB
1979	1963	2	over	over	IN
1979	1963	3	noodles	noodle	NNS
1979	1963	4	.	.	.
1979	1964	1	Nutritional	nutritional	JJ
1979	1964	2	Figures	figure	NNS
1979	1964	3	Per	per	IN
1979	1964	4	Serving	serve	VBG
1979	1964	5	Calories	calorie	NNS
1979	1964	6	427	427	CD
1979	1964	7	.	.	.
1979	1965	1	Protein	protein	NN
1979	1965	2	65	65	CD
1979	1965	3	grams	gram	NNS
1979	1965	4	.	.	.
1979	1966	1	Carbohydrate	carbohydrate	NN
1979	1966	2	13	13	CD
1979	1966	3	grams	gram	NNS
1979	1966	4	.	.	.
1979	1967	1	Fat	fat	JJ
1979	1967	2	12	12	CD
1979	1967	3	grams	gram	NNS
1979	1967	4	.	.	.
1979	1968	1	Cholesterol	cholesterol	NN
1979	1968	2	155	155	CD
1979	1968	3	mg	mg	CD
1979	1968	4	.	.	.
1979	1969	1	Sodium	sodium	NN
1979	1969	2	182	182	CD
1979	1969	3	mg	mg	NN
1979	1969	4	.	.	.
1979	1969	5	CITRUS	CITRUS	NNP
1979	1969	6	-	-	HYPH
1979	1969	7	MARINATED	MARINATED	NNP
1979	1969	8	CHICKEN	CHICKEN	NNP
1979	1969	9	WINGSServes	wingsserve	VBZ
1979	1969	10	3	3	CD
1979	1969	11	Taste	Taste	NNP
1979	1969	12	tests	test	NNS
1979	1969	13	show	show	VBP
1979	1969	14	that	that	IN
1979	1969	15	the	the	DT
1979	1969	16	parts	part	NNS
1979	1969	17	of	of	IN
1979	1969	18	the	the	DT
1979	1969	19	bird	bird	NN
1979	1969	20	that	that	WDT
1979	1969	21	get	get	VBP
1979	1969	22	the	the	DT
1979	1969	23	most	most	JJS
1979	1969	24	exercise	exercise	NN
1979	1969	25	,	,	,
1979	1969	26	such	such	JJ
1979	1969	27	as	as	IN
1979	1969	28	the	the	DT
1979	1969	29	wings	wing	NNS
1979	1969	30	,	,	,
1979	1969	31	leg	leg	NN
1979	1969	32	,	,	,
1979	1969	33	and	and	CC
1979	1969	34	neck	neck	NN
1979	1969	35	have	have	VBP
1979	1969	36	the	the	DT
1979	1969	37	deepest	deep	JJS
1979	1969	38	flavor	flavor	NN
1979	1969	39	.	.	.
1979	1970	1	The	the	DT
1979	1970	2	seasonings	seasoning	NNS
1979	1970	3	in	in	IN
1979	1970	4	this	this	DT
1979	1970	5	recipe	recipe	NN
1979	1970	6	bring	bring	VBP
1979	1970	7	out	out	RP
1979	1970	8	the	the	DT
1979	1970	9	wonderful	wonderful	JJ
1979	1970	10	flavor	flavor	NN
1979	1970	11	of	of	IN
1979	1970	12	wings	wing	NNS
1979	1970	13	.	.	.
1979	1971	1	10	10	CD
1979	1971	2	chicken	chicken	NN
1979	1971	3	wings	wing	NNS
1979	1971	4	3	3	CD
1979	1971	5	tablespoons	tablespoon	NNS
1979	1971	6	vegetable	vegetable	NN
1979	1971	7	oil	oil	NN
1979	1971	8	grated	grate	VBD
1979	1971	9	peel	peel	NN
1979	1971	10	and	and	CC
1979	1971	11	juice	juice	NN
1979	1971	12	of	of	IN
1979	1971	13	1	1	CD
1979	1971	14	lemon	lemon	NN
1979	1971	15	grated	grate	VBN
1979	1971	16	peel	peel	NN
1979	1971	17	and	and	CC
1979	1971	18	juice	juice	NN
1979	1971	19	of	of	IN
1979	1971	20	1	1	CD
1979	1971	21	orange	orange	NNP
1979	1971	22	2	2	CD
1979	1971	23	cloves	clove	NNS
1979	1971	24	garlic	garlic	JJ
1979	1971	25	,	,	,
1979	1971	26	minced	mince	VBD
1979	1971	27	6	6	CD
1979	1971	28	whole	whole	JJ
1979	1971	29	cloves	clove	NNS
1979	1971	30	2	2	CD
1979	1971	31	bay	bay	NN
1979	1971	32	leaves	leave	NNS
1979	1971	33	Fold	fold	VBP
1979	1971	34	wing	wing	NN
1979	1971	35	tips	tip	NNS
1979	1971	36	back	back	RP
1979	1971	37	to	to	IN
1979	1971	38	form	form	NN
1979	1971	39	triangles	triangle	NNS
1979	1971	40	.	.	.
1979	1972	1	Place	place	NN
1979	1972	2	wings	wing	NNS
1979	1972	3	in	in	IN
1979	1972	4	shallow	shallow	JJ
1979	1972	5	baking	baking	NNP
1979	1972	6	pan	pan	NNP
1979	1972	7	.	.	.
1979	1973	1	In	in	IN
1979	1973	2	small	small	JJ
1979	1973	3	saucepan	saucepan	NN
1979	1973	4	,	,	,
1979	1973	5	stir	stir	VB
1979	1973	6	together	together	RB
1979	1973	7	remaining	remain	VBG
1979	1973	8	ingredients	ingredient	NNS
1979	1973	9	and	and	CC
1979	1973	10	heat	heat	VB
1979	1973	11	over	over	IN
1979	1973	12	medium	medium	JJ
1979	1973	13	heat	heat	NNP
1979	1973	14	5	5	CD
1979	1973	15	minutes	minute	NNS
1979	1973	16	.	.	.
1979	1974	1	Pour	pour	NN
1979	1974	2	mixture	mixture	NN
1979	1974	3	over	over	IN
1979	1974	4	wings	wing	NNS
1979	1974	5	.	.	.
1979	1975	1	Cover	cover	NN
1979	1975	2	;	;	:
1979	1975	3	refrigerate	refrigerate	VB
1979	1975	4	several	several	JJ
1979	1975	5	hours	hour	NNS
1979	1975	6	or	or	CC
1979	1975	7	overnight	overnight	RB
1979	1975	8	.	.	.
1979	1976	1	Preheat	preheat	NN
1979	1976	2	oven	oven	VBD
1979	1976	3	to	to	IN
1979	1976	4	400oF.	400of.	CD
1979	1977	1	Bake	Bake	NNP
1979	1977	2	wings	wing	NNS
1979	1977	3	30	30	CD
1979	1977	4	minutes	minute	NNS
1979	1977	5	or	or	CC
1979	1977	6	until	until	IN
1979	1977	7	tender	tender	NN
1979	1977	8	,	,	,
1979	1977	9	basting	baste	VBG
1979	1977	10	occasionally	occasionally	RB
1979	1977	11	.	.	.
1979	1978	1	Nutritional	nutritional	JJ
1979	1978	2	Figures	figure	NNS
1979	1978	3	Per	per	IN
1979	1978	4	Serving	serve	VBG
1979	1978	5	Calories	calorie	NNS
1979	1978	6	137	137	CD
1979	1978	7	.	.	.
1979	1979	1	Protein	protein	NN
1979	1979	2	9	9	CD
1979	1979	3	grams	gram	NNS
1979	1979	4	.	.	.
1979	1980	1	Carbohydrate	carbohydrate	NN
1979	1980	2	2	2	CD
1979	1980	3	grams	gram	NNS
1979	1980	4	.	.	.
1979	1981	1	Fat	fat	JJ
1979	1981	2	10	10	CD
1979	1981	3	grams	gram	NNS
1979	1981	4	.	.	.
1979	1982	1	Cholesterol	cholesterol	NN
1979	1982	2	25	25	CD
1979	1982	3	mg	mg	NN
1979	1982	4	.	.	.
1979	1983	1	Sodium	sodium	NN
1979	1983	2	24	24	CD
1979	1983	3	mg	mg	CD
1979	1983	4	.	.	.
1979	1983	5	ROASTER	ROASTER	NNP
1979	1983	6	BREAST	BREAST	NNP
1979	1983	7	A	a	NN
1979	1983	8	L'ORANGEServes	L'ORANGEServes	NNP
1979	1983	9	6	6	CD
1979	1983	10	If	if	IN
1979	1983	11	you	-PRON-	PRP
1979	1983	12	have	have	VBP
1979	1983	13	a	a	DT
1979	1983	14	choice	choice	NN
1979	1983	15	when	when	WRB
1979	1983	16	buying	buy	VBG
1979	1983	17	the	the	DT
1979	1983	18	orange	orange	NN
1979	1983	19	for	for	IN
1979	1983	20	this	this	DT
1979	1983	21	recipe	recipe	NN
1979	1983	22	,	,	,
1979	1983	23	buy	buy	VB
1979	1983	24	a	a	DT
1979	1983	25	Valencia	Valencia	NNP
1979	1983	26	in	in	IN
1979	1983	27	preference	preference	NN
1979	1983	28	to	to	IN
1979	1983	29	a	a	DT
1979	1983	30	Navel	Navel	NNP
1979	1983	31	.	.	.
1979	1984	1	Navel	Navel	NNP
1979	1984	2	oranges	orange	NNS
1979	1984	3	are	be	VBP
1979	1984	4	excellent	excellent	JJ
1979	1984	5	eating	eat	VBG
1979	1984	6	oranges	orange	NNS
1979	1984	7	,	,	,
1979	1984	8	but	but	CC
1979	1984	9	they	-PRON-	PRP
1979	1984	10	're	be	VBP
1979	1984	11	not	not	RB
1979	1984	12	good	good	JJ
1979	1984	13	juice	juice	NN
1979	1984	14	oranges	orange	NNS
1979	1984	15	;	;	:
1979	1984	16	the	the	DT
1979	1984	17	juice	juice	NN
1979	1984	18	develops	develop	VBZ
1979	1984	19	an	an	DT
1979	1984	20	off	off	JJ
1979	1984	21	flavor	flavor	NN
1979	1984	22	if	if	IN
1979	1984	23	not	not	RB
1979	1984	24	used	use	VBN
1979	1984	25	within	within	IN
1979	1984	26	half	half	PDT
1979	1984	27	an	an	DT
1979	1984	28	hour	hour	NN
1979	1984	29	.	.	.
1979	1985	1	The	the	DT
1979	1985	2	Valencia	Valencia	NNP
1979	1985	3	,	,	,
1979	1985	4	on	on	IN
1979	1985	5	the	the	DT
1979	1985	6	other	other	JJ
1979	1985	7	hand	hand	NN
1979	1985	8	,	,	,
1979	1985	9	has	have	VBZ
1979	1985	10	a	a	DT
1979	1985	11	more	more	RBR
1979	1985	12	stable	stable	JJ
1979	1985	13	flavor	flavor	NN
1979	1985	14	in	in	IN
1979	1985	15	its	-PRON-	PRP$
1979	1985	16	juice	juice	NN
1979	1985	17	form	form	NN
1979	1985	18	.	.	.
1979	1986	1	1	1	CD
1979	1986	2	roaster	roaster	VB
1979	1986	3	breast	breast	NN
1979	1986	4	1	1	CD
1979	1986	5	-	-	HYPH
1979	1986	6	1/2	1/2	CD
1979	1986	7	tablespoons	tablespoon	NNS
1979	1986	8	cornstarch	cornstarch	NN
1979	1986	9	1	1	CD
1979	1986	10	-	-	HYPH
1979	1986	11	1/2	1/2	CD
1979	1986	12	tablespoons	tablespoon	NNS
1979	1986	13	firmly	firmly	RB
1979	1986	14	packed	pack	VBD
1979	1986	15	brown	brown	JJ
1979	1986	16	sugar	sugar	NN
1979	1986	17	Dash	Dash	NNP
1979	1986	18	ground	ground	NN
1979	1986	19	pepper	pepper	NN
1979	1986	20	2/3	2/3	CD
1979	1986	21	cup	cup	NN
1979	1986	22	orange	orange	NNP
1979	1986	23	juice	juice	NNP
1979	1986	24	2/3	2/3	CD
1979	1986	25	cup	cup	NN
1979	1986	26	low	low	JJ
1979	1986	27	-	-	HYPH
1979	1986	28	sodium	sodium	NN
1979	1986	29	chicken	chicken	NN
1979	1986	30	broth	broth	NN
1979	1986	31	1/4	1/4	CD
1979	1986	32	cup	cup	NN
1979	1986	33	julienne	julienne	NNP
1979	1986	34	-	-	HYPH
1979	1986	35	cut	cut	VBN
1979	1986	36	orange	orange	NN
1979	1986	37	peel	peel	NN
1979	1986	38	strips	strip	NNS
1979	1986	39	1	1	CD
1979	1986	40	tablespoon	tablespoon	NN
1979	1986	41	fresh	fresh	JJ
1979	1986	42	lemon	lemon	NN
1979	1986	43	juice	juice	NN
1979	1986	44	Preheat	Preheat	NNP
1979	1986	45	oven	oven	VBD
1979	1986	46	to	to	IN
1979	1986	47	350oF.	350of.	CD
1979	1987	1	Place	place	VB
1979	1987	2	breast	breast	NN
1979	1987	3	skin	skin	NN
1979	1987	4	-	-	HYPH
1979	1987	5	side	side	NN
1979	1987	6	up	up	RP
1979	1987	7	in	in	IN
1979	1987	8	roasting	roast	VBG
1979	1987	9	pan	pan	NN
1979	1987	10	;	;	:
1979	1987	11	roast	roast	NN
1979	1987	12	45	45	CD
1979	1987	13	minutes	minute	NNS
1979	1987	14	.	.	.
1979	1988	1	Meanwhile	meanwhile	RB
1979	1988	2	,	,	,
1979	1988	3	in	in	IN
1979	1988	4	2-quart	2-quart	CD
1979	1988	5	saucepan	saucepan	NN
1979	1988	6	,	,	,
1979	1988	7	stir	stir	VB
1979	1988	8	together	together	RB
1979	1988	9	cornstarch	cornstarch	NN
1979	1988	10	,	,	,
1979	1988	11	sugar	sugar	NN
1979	1988	12	and	and	CC
1979	1988	13	pepper	pepper	NN
1979	1988	14	.	.	.
1979	1989	1	Gradually	gradually	RB
1979	1989	2	stir	stir	VB
1979	1989	3	in	in	IN
1979	1989	4	orange	orange	NNP
1979	1989	5	juice	juice	NNP
1979	1989	6	and	and	CC
1979	1989	7	broth	broth	NN
1979	1989	8	until	until	IN
1979	1989	9	smooth	smooth	JJ
1979	1989	10	.	.	.
1979	1990	1	Over	over	IN
1979	1990	2	medium	medium	JJ
1979	1990	3	heat	heat	NN
1979	1990	4	,	,	,
1979	1990	5	bring	bring	VB
1979	1990	6	to	to	IN
1979	1990	7	a	a	DT
1979	1990	8	boil	boil	NN
1979	1990	9	;	;	:
1979	1990	10	boil	boil	VB
1979	1990	11	1	1	CD
1979	1990	12	minute	minute	NN
1979	1990	13	,	,	,
1979	1990	14	stirring	stir	VBG
1979	1990	15	constantly	constantly	RB
1979	1990	16	.	.	.
1979	1991	1	Remove	remove	VB
1979	1991	2	from	from	IN
1979	1991	3	heat	heat	NN
1979	1991	4	.	.	.
1979	1992	1	Stir	stir	VB
1979	1992	2	in	in	IN
1979	1992	3	orange	orange	JJ
1979	1992	4	peel	peel	NN
1979	1992	5	and	and	CC
1979	1992	6	lemon	lemon	NN
1979	1992	7	juice	juice	NN
1979	1992	8	.	.	.
1979	1993	1	Roast	roast	NN
1979	1993	2	chicken	chicken	NN
1979	1993	3	,	,	,
1979	1993	4	basting	baste	VBG
1979	1993	5	frequently	frequently	RB
1979	1993	6	with	with	IN
1979	1993	7	sauce	sauce	NN
1979	1993	8	for	for	IN
1979	1993	9	20	20	CD
1979	1993	10	minutes	minute	NNS
1979	1993	11	longer	long	RBR
1979	1993	12	or	or	CC
1979	1993	13	until	until	IN
1979	1993	14	juices	juice	NNS
1979	1993	15	run	run	VBP
1979	1993	16	clear	clear	JJ
1979	1993	17	with	with	IN
1979	1993	18	no	no	DT
1979	1993	19	hint	hint	NN
1979	1993	20	of	of	IN
1979	1993	21	pink	pink	NN
1979	1993	22	when	when	WRB
1979	1993	23	a	a	DT
1979	1993	24	cut	cut	NN
1979	1993	25	is	be	VBZ
1979	1993	26	made	make	VBN
1979	1993	27	near	near	IN
1979	1993	28	the	the	DT
1979	1993	29	bone	bone	NN
1979	1993	30	.	.	.
1979	1994	1	Heat	heat	NN
1979	1994	2	remaining	remain	VBG
1979	1994	3	sauce	sauce	NN
1979	1994	4	and	and	CC
1979	1994	5	serve	serve	VB
1979	1994	6	with	with	IN
1979	1994	7	roaster	roaster	NNP
1979	1994	8	breast	breast	NN
1979	1994	9	.	.	.
1979	1995	1	Nutritional	nutritional	JJ
1979	1995	2	Figures	figure	NNS
1979	1995	3	Per	per	IN
1979	1995	4	Serving	serve	VBG
1979	1995	5	Calories	calorie	NNS
1979	1995	6	168	168	CD
1979	1995	7	.	.	.
1979	1996	1	Protein	protein	NN
1979	1996	2	20	20	CD
1979	1996	3	grams	gram	NNS
1979	1996	4	.	.	.
1979	1997	1	Carbohydrate	carbohydrate	NN
1979	1997	2	9	9	CD
1979	1997	3	grams	gram	NNS
1979	1997	4	.	.	.
1979	1998	1	Fat	Fat	NNP
1979	1998	2	5	5	CD
1979	1998	3	grams	gram	NNS
1979	1998	4	.	.	.
1979	1999	1	Cholesterol	cholesterol	NN
1979	1999	2	54	54	CD
1979	1999	3	mg	mg	NN
1979	1999	4	.	.	.
1979	2000	1	Sodium	sodium	NN
1979	2000	2	54	54	CD
1979	2000	3	mg	mg	NN
1979	2000	4	.	.	.
1979	2000	5	CORNISH	CORNISH	NNS
1979	2000	6	HENS	hen	VBD
1979	2000	7	WITH	with	IN
1979	2000	8	MUSHROOMSServes	mushroomsserve	NNS
1979	2000	9	4	4	CD
1979	2000	10	Skim	Skim	NNP
1979	2000	11	milk	milk	NN
1979	2000	12	contains	contain	VBZ
1979	2000	13	all	all	PDT
1979	2000	14	the	the	DT
1979	2000	15	calcium	calcium	NN
1979	2000	16	and	and	CC
1979	2000	17	protein	protein	NN
1979	2000	18	of	of	IN
1979	2000	19	whole	whole	JJ
1979	2000	20	milk	milk	NN
1979	2000	21	.	.	.
1979	2001	1	Use	use	VB
1979	2001	2	it	-PRON-	PRP
1979	2001	3	to	to	TO
1979	2001	4	make	make	VB
1979	2001	5	a	a	DT
1979	2001	6	prudent	prudent	JJ
1979	2001	7	version	version	NN
1979	2001	8	of	of	IN
1979	2001	9	mushroom	mushroom	NN
1979	2001	10	"	"	``
1979	2001	11	cream	cream	NN
1979	2001	12	"	"	''
1979	2001	13	sauce	sauce	NN
1979	2001	14	.	.	.
1979	2002	1	2	2	CD
1979	2002	2	fresh	fresh	JJ
1979	2002	3	Cornish	cornish	JJ
1979	2002	4	game	game	NN
1979	2002	5	hens	hen	VBZ
1979	2002	6	3	3	CD
1979	2002	7	tablespoons	tablespoon	NNS
1979	2002	8	vegetable	vegetable	NN
1979	2002	9	oil	oil	NN
1979	2002	10	1/2	1/2	CD
1979	2002	11	pound	pound	NN
1979	2002	12	mushrooms	mushroom	NNS
1979	2002	13	,	,	,
1979	2002	14	halved	halved	JJ
1979	2002	15	or	or	CC
1979	2002	16	quartered	quarter	VBN
1979	2002	17	2	2	CD
1979	2002	18	small	small	JJ
1979	2002	19	onions	onion	NNS
1979	2002	20	,	,	,
1979	2002	21	peeled	peel	VBN
1979	2002	22	and	and	CC
1979	2002	23	cut	cut	VBN
1979	2002	24	in	in	IN
1979	2002	25	thin	thin	JJ
1979	2002	26	wedges	wedge	NNS
1979	2002	27	1	1	CD
1979	2002	28	cup	cup	NN
1979	2002	29	low	low	JJ
1979	2002	30	-	-	HYPH
1979	2002	31	sodium	sodium	NN
1979	2002	32	chicken	chicken	NN
1979	2002	33	broth	broth	NN
1979	2002	34	1/8	1/8	CD
1979	2002	35	teaspoon	teaspoon	NN
1979	2002	36	ground	ground	NN
1979	2002	37	pepper	pepper	NN
1979	2002	38	2	2	CD
1979	2002	39	bay	bay	NN
1979	2002	40	leaves	leave	VBZ
1979	2002	41	1	1	CD
1979	2002	42	cup	cup	NN
1979	2002	43	skim	skim	NN
1979	2002	44	milk	milk	NN
1979	2002	45	1	1	CD
1979	2002	46	tablespoon	tablespoon	NN
1979	2002	47	cornstarch	cornstarch	NN
1979	2002	48	Remove	Remove	NNP
1979	2002	49	and	and	CC
1979	2002	50	discard	discard	VB
1979	2002	51	any	any	DT
1979	2002	52	fat	fat	NN
1979	2002	53	from	from	IN
1979	2002	54	cavities	cavity	NNS
1979	2002	55	of	of	IN
1979	2002	56	hens	hen	NNS
1979	2002	57	.	.	.
1979	2003	1	In	in	IN
1979	2003	2	a	a	DT
1979	2003	3	5-	5-	XX
1979	2003	4	quart	quart	JJ
1979	2003	5	Dutch	dutch	JJ
1979	2003	6	oven	oven	NN
1979	2003	7	or	or	CC
1979	2003	8	large	large	JJ
1979	2003	9	deep	deep	JJ
1979	2003	10	skillet	skillet	NN
1979	2003	11	,	,	,
1979	2003	12	over	over	IN
1979	2003	13	medium	medium	NNP
1979	2003	14	heat	heat	NNP
1979	2003	15	,	,	,
1979	2003	16	heat	heat	NN
1979	2003	17	oil	oil	NN
1979	2003	18	.	.	.
1979	2004	1	Add	add	NN
1979	2004	2	hens	hen	NNS
1979	2004	3	;	;	:
1979	2004	4	cook	cook	VB
1979	2004	5	about	about	RB
1979	2004	6	20	20	CD
1979	2004	7	minutes	minute	NNS
1979	2004	8	,	,	,
1979	2004	9	turning	turn	VBG
1979	2004	10	to	to	IN
1979	2004	11	brown	brown	VB
1979	2004	12	on	on	IN
1979	2004	13	all	all	DT
1979	2004	14	sides	side	NNS
1979	2004	15	.	.	.
1979	2005	1	Remove	remove	VB
1979	2005	2	hens	hen	NNS
1979	2005	3	from	from	IN
1979	2005	4	pan	pan	NN
1979	2005	5	and	and	CC
1979	2005	6	set	set	VB
1979	2005	7	aside	aside	RB
1979	2005	8	.	.	.
1979	2006	1	Pour	pour	VB
1979	2006	2	off	off	IN
1979	2006	3	all	all	DT
1979	2006	4	but	but	IN
1979	2006	5	2	2	CD
1979	2006	6	tablespoons	tablespoon	NNS
1979	2006	7	drippings	dripping	NNS
1979	2006	8	;	;	:
1979	2006	9	stir	stir	NN
1979	2006	10	in	in	IN
1979	2006	11	mushrooms	mushroom	NNS
1979	2006	12	and	and	CC
1979	2006	13	onion	onion	NN
1979	2006	14	.	.	.
1979	2007	1	Cook	cook	NN
1979	2007	2	3	3	CD
1979	2007	3	minutes	minute	NNS
1979	2007	4	or	or	CC
1979	2007	5	until	until	IN
1979	2007	6	tender	tender	NN
1979	2007	7	,	,	,
1979	2007	8	stirring	stir	VBG
1979	2007	9	occasionally	occasionally	RB
1979	2007	10	.	.	.
1979	2008	1	Stir	stir	VB
1979	2008	2	in	in	IN
1979	2008	3	broth	broth	NN
1979	2008	4	,	,	,
1979	2008	5	pepper	pepper	NN
1979	2008	6	and	and	CC
1979	2008	7	bay	bay	NN
1979	2008	8	leaves	leave	NNS
1979	2008	9	.	.	.
1979	2009	1	Return	return	NN
1979	2009	2	hens	hen	VBZ
1979	2009	3	to	to	TO
1979	2009	4	pan	pan	VB
1979	2009	5	;	;	:
1979	2009	6	reduce	reduce	VB
1979	2009	7	heat	heat	NN
1979	2009	8	to	to	IN
1979	2009	9	medium	medium	JJ
1979	2009	10	low	low	NN
1979	2009	11	.	.	.
1979	2010	1	Cover	cover	NN
1979	2010	2	and	and	CC
1979	2010	3	simmer	simmer	JJ
1979	2010	4	45	45	CD
1979	2010	5	minutes	minute	NNS
1979	2010	6	or	or	CC
1979	2010	7	until	until	IN
1979	2010	8	tender	tender	NN
1979	2010	9	.	.	.
1979	2011	1	Remove	remove	VB
1979	2011	2	hens	hen	NNS
1979	2011	3	to	to	IN
1979	2011	4	serving	serve	VBG
1979	2011	5	platter	platter	NN
1979	2011	6	and	and	CC
1979	2011	7	cut	cut	VBN
1979	2011	8	in	in	IN
1979	2011	9	half	half	NN
1979	2011	10	.	.	.
1979	2012	1	Discard	Discard	NNP
1979	2012	2	bay	bay	NNP
1979	2012	3	leaves	leave	NNS
1979	2012	4	.	.	.
1979	2013	1	In	in	IN
1979	2013	2	cup	cup	NN
1979	2013	3	,	,	,
1979	2013	4	blend	blend	NN
1979	2013	5	milk	milk	NN
1979	2013	6	and	and	CC
1979	2013	7	cornstarch	cornstarch	NN
1979	2013	8	until	until	IN
1979	2013	9	smooth	smooth	JJ
1979	2013	10	;	;	:
1979	2013	11	stir	stir	VB
1979	2013	12	into	into	IN
1979	2013	13	liquid	liquid	NN
1979	2013	14	in	in	IN
1979	2013	15	pan	pan	NN
1979	2013	16	.	.	.
1979	2014	1	Over	over	IN
1979	2014	2	medium	medium	JJ
1979	2014	3	heat	heat	NN
1979	2014	4	,	,	,
1979	2014	5	bring	bring	VB
1979	2014	6	to	to	IN
1979	2014	7	a	a	DT
1979	2014	8	boil	boil	NN
1979	2014	9	;	;	:
1979	2014	10	boil	boil	VB
1979	2014	11	1	1	CD
1979	2014	12	minute	minute	NN
1979	2014	13	,	,	,
1979	2014	14	stirring	stir	VBG
1979	2014	15	constantly	constantly	RB
1979	2014	16	.	.	.
1979	2015	1	Serve	serve	VB
1979	2015	2	sauce	sauce	NN
1979	2015	3	with	with	IN
1979	2015	4	hens	hen	NNS
1979	2015	5	.	.	.
1979	2016	1	Nutritional	nutritional	JJ
1979	2016	2	Figures	figure	NNS
1979	2016	3	Per	per	IN
1979	2016	4	Serving	serve	VBG
1979	2016	5	Calories	calorie	NNS
1979	2016	6	446	446	CD
1979	2016	7	.	.	.
1979	2017	1	Protein	protein	NN
1979	2017	2	38	38	CD
1979	2017	3	grams	gram	NNS
1979	2017	4	.	.	.
1979	2018	1	Carbohydrate	carbohydrate	NN
1979	2018	2	9	9	CD
1979	2018	3	grams	gram	NNS
1979	2018	4	.	.	.
1979	2019	1	Fat	fat	JJ
1979	2019	2	28	28	CD
1979	2019	3	grams	gram	NNS
1979	2019	4	.	.	.
1979	2020	1	Cholesterol	cholesterol	NN
1979	2020	2	111	111	CD
1979	2020	3	mg	mg	NN
1979	2020	4	.	.	.
1979	2021	1	Sodium	sodium	NN
1979	2021	2	151	151	CD
1979	2021	3	mg	mg	NN
1979	2021	4	.	.	.
1979	2021	5	CORNISH	CORNISH	NNS
1979	2021	6	HENS	hen	NNS
1979	2021	7	WITH	with	IN
1979	2021	8	APPLE	APPLE	NNP
1979	2021	9	STUFFINGServes	stuffingserve	VBZ
1979	2021	10	4	4	CD
1979	2021	11	Microwave	Microwave	NNP
1979	2021	12	Recipe	Recipe	NNP
1979	2021	13	No	no	DT
1979	2021	14	extra	extra	JJ
1979	2021	15	cooking	cooking	NN
1979	2021	16	time	time	NN
1979	2021	17	is	be	VBZ
1979	2021	18	needed	need	VBN
1979	2021	19	when	when	WRB
1979	2021	20	you	-PRON-	PRP
1979	2021	21	stuff	stuff	VBP
1979	2021	22	fresh	fresh	JJ
1979	2021	23	Cornish	cornish	JJ
1979	2021	24	game	game	NN
1979	2021	25	hens	hen	NNS
1979	2021	26	before	before	IN
1979	2021	27	microwaving	microwave	VBG
1979	2021	28	.	.	.
1979	2022	1	2	2	CD
1979	2022	2	fresh	fresh	JJ
1979	2022	3	Cornish	cornish	JJ
1979	2022	4	game	game	NN
1979	2022	5	hens	hen	VBZ
1979	2022	6	3	3	CD
1979	2022	7	tablespoons	tablespoon	NNS
1979	2022	8	unsalted	unsalted	JJ
1979	2022	9	margarine	margarine	NN
1979	2022	10	,	,	,
1979	2022	11	divided	divide	VBD
1979	2022	12	1	1	CD
1979	2022	13	tart	tart	NN
1979	2022	14	red	red	JJ
1979	2022	15	apple	apple	NN
1979	2022	16	,	,	,
1979	2022	17	coarsely	coarsely	RB
1979	2022	18	chopped	chop	VBD
1979	2022	19	1/4	1/4	CD
1979	2022	20	cup	cup	NN
1979	2022	21	chopped	chop	VBN
1979	2022	22	celery	celery	NN
1979	2022	23	1/4	1/4	CD
1979	2022	24	cup	cup	NN
1979	2022	25	chopped	chop	VBN
1979	2022	26	onion	onion	NN
1979	2022	27	1	1	CD
1979	2022	28	cup	cup	NN
1979	2022	29	fresh	fresh	JJ
1979	2022	30	whole	whole	JJ
1979	2022	31	-	-	HYPH
1979	2022	32	wheat	wheat	NN
1979	2022	33	bread	bread	NN
1979	2022	34	cubes	cube	NNS
1979	2022	35	(	(	-LRB-
1979	2022	36	2	2	CD
1979	2022	37	slices	slice	NNS
1979	2022	38	)	)	-RRB-
1979	2022	39	1/2	1/2	CD
1979	2022	40	teaspoon	teaspoon	NN
1979	2022	41	poultry	poultry	NN
1979	2022	42	seasoning	seasoning	NN
1979	2022	43	1/8	1/8	CD
1979	2022	44	teaspoon	teaspoon	NN
1979	2022	45	ground	ground	NN
1979	2022	46	pepper	pepper	NN
1979	2022	47	2	2	CD
1979	2022	48	tablespoons	tablespoon	NNS
1979	2022	49	cider	cider	NN
1979	2022	50	or	or	CC
1979	2022	51	apple	apple	NN
1979	2022	52	juice	juice	NN
1979	2022	53	divided	divide	VBD
1979	2022	54	1/4	1/4	CD
1979	2022	55	teaspoon	teaspoon	NN
1979	2022	56	paprika	paprika	NNS
1979	2022	57	Remove	remove	VB
1979	2022	58	and	and	CC
1979	2022	59	discard	discard	VB
1979	2022	60	any	any	DT
1979	2022	61	fat	fat	NN
1979	2022	62	from	from	IN
1979	2022	63	cavities	cavity	NNS
1979	2022	64	of	of	IN
1979	2022	65	hens	hen	NNS
1979	2022	66	.	.	.
1979	2023	1	Place	place	NN
1979	2023	2	2	2	CD
1979	2023	3	tablespoons	tablespoon	NNS
1979	2023	4	margarine	margarine	NN
1979	2023	5	in	in	IN
1979	2023	6	a	a	DT
1979	2023	7	4	4	CD
1979	2023	8	cup	cup	NN
1979	2023	9	glass	glass	NN
1979	2023	10	container	container	NN
1979	2023	11	;	;	:
1979	2023	12	microwave	microwave	NN
1979	2023	13	at	at	IN
1979	2023	14	HIGH	HIGH	NNP
1979	2023	15	(	(	-LRB-
1979	2023	16	100	100	CD
1979	2023	17	%	%	NN
1979	2023	18	power	power	NN
1979	2023	19	)	)	-RRB-
1979	2023	20	45	45	CD
1979	2023	21	seconds	second	NNS
1979	2023	22	.	.	.
1979	2024	1	Add	add	VB
1979	2024	2	apple	apple	NN
1979	2024	3	,	,	,
1979	2024	4	celery	celery	NN
1979	2024	5	and	and	CC
1979	2024	6	onion	onion	NN
1979	2024	7	;	;	:
1979	2024	8	cover	cover	VB
1979	2024	9	with	with	IN
1979	2024	10	plastic	plastic	JJ
1979	2024	11	wrap	wrap	NN
1979	2024	12	.	.	.
1979	2025	1	Microwave	microwave	VB
1979	2025	2	at	at	IN
1979	2025	3	HIGH	HIGH	NNP
1979	2025	4	(	(	-LRB-
1979	2025	5	100	100	CD
1979	2025	6	%	%	NN
1979	2025	7	power	power	NN
1979	2025	8	)	)	-RRB-
1979	2025	9	3	3	CD
1979	2025	10	minutes	minute	NNS
1979	2025	11	,	,	,
1979	2025	12	stirring	stir	VBG
1979	2025	13	once	once	RB
1979	2025	14	.	.	.
1979	2026	1	Stir	stir	VB
1979	2026	2	in	in	IN
1979	2026	3	bread	bread	NN
1979	2026	4	cubes	cube	NNS
1979	2026	5	,	,	,
1979	2026	6	poultry	poultry	NN
1979	2026	7	seasoning	seasoning	NN
1979	2026	8	,	,	,
1979	2026	9	pepper	pepper	NN
1979	2026	10	and	and	CC
1979	2026	11	1	1	CD
1979	2026	12	tablespoon	tablespoon	NN
1979	2026	13	cider	cider	NN
1979	2026	14	.	.	.
1979	2027	1	Spoon	spoon	VB
1979	2027	2	stuffing	stuffing	NN
1979	2027	3	mixture	mixture	NN
1979	2027	4	lightly	lightly	RB
1979	2027	5	into	into	IN
1979	2027	6	cavities	cavity	NNS
1979	2027	7	and	and	CC
1979	2027	8	close	close	JJ
1979	2027	9	openings	opening	NNS
1979	2027	10	with	with	IN
1979	2027	11	toothpicks	toothpick	NNS
1979	2027	12	.	.	.
1979	2028	1	Arrange	arrange	JJ
1979	2028	2	hens	hen	NNS
1979	2028	3	,	,	,
1979	2028	4	with	with	IN
1979	2028	5	legs	leg	NNS
1979	2028	6	pointing	point	VBG
1979	2028	7	toward	toward	IN
1979	2028	8	center	center	NN
1979	2028	9	,	,	,
1979	2028	10	on	on	IN
1979	2028	11	microwave	microwave	JJ
1979	2028	12	-	-	HYPH
1979	2028	13	safe	safe	JJ
1979	2028	14	roasting	roast	VBG
1979	2028	15	utensil	utensil	RB
1979	2028	16	.	.	.
1979	2029	1	Place	place	NN
1979	2029	2	remaining	remain	VBG
1979	2029	3	1	1	CD
1979	2029	4	tablespoon	tablespoon	NN
1979	2029	5	margarine	margarine	NN
1979	2029	6	in	in	IN
1979	2029	7	custard	custard	NNP
1979	2029	8	cup	cup	NNP
1979	2029	9	;	;	:
1979	2029	10	microwave	microwave	NN
1979	2029	11	at	at	IN
1979	2029	12	HIGH	HIGH	NNP
1979	2029	13	25	25	CD
1979	2029	14	seconds	second	NNS
1979	2029	15	.	.	.
1979	2030	1	Stir	stir	VB
1979	2030	2	in	in	IN
1979	2030	3	remaining	remain	VBG
1979	2030	4	1	1	CD
1979	2030	5	tablespoon	tablespoon	NN
1979	2030	6	cider	cider	NN
1979	2030	7	and	and	CC
1979	2030	8	paprika	paprika	NNP
1979	2030	9	;	;	:
1979	2030	10	brush	brush	NN
1979	2030	11	mixture	mixture	NN
1979	2030	12	on	on	IN
1979	2030	13	hens	hen	NNS
1979	2030	14	.	.	.
1979	2031	1	Cover	cover	NN
1979	2031	2	hens	hen	NNS
1979	2031	3	with	with	IN
1979	2031	4	wax	wax	NN
1979	2031	5	paper	paper	NN
1979	2031	6	.	.	.
1979	2032	1	Microwave	microwave	VB
1979	2032	2	at	at	IN
1979	2032	3	MEDIUM	MEDIUM	NNP
1979	2032	4	HIGH	HIGH	NNP
1979	2032	5	(	(	-LRB-
1979	2032	6	70	70	CD
1979	2032	7	%	%	NN
1979	2032	8	power	power	NN
1979	2032	9	)	)	-RRB-
1979	2032	10	10	10	CD
1979	2032	11	minutes	minute	NNS
1979	2032	12	per	per	IN
1979	2032	13	pound	pound	NN
1979	2032	14	(	(	-LRB-
1979	2032	15	combined	combine	VBN
1979	2032	16	weight	weight	NN
1979	2032	17	of	of	IN
1979	2032	18	both	both	DT
1979	2032	19	hens	hen	NNS
1979	2032	20	)	)	-RRB-
1979	2032	21	.	.	.
1979	2033	1	Let	let	VB
1979	2033	2	stand	stand	VB
1979	2033	3	,	,	,
1979	2033	4	covered	cover	VBN
1979	2033	5	,	,	,
1979	2033	6	10	10	CD
1979	2033	7	minutes	minute	NNS
1979	2033	8	.	.	.
1979	2034	1	To	to	TO
1979	2034	2	serve	serve	VB
1979	2034	3	,	,	,
1979	2034	4	cut	cut	VB
1979	2034	5	hens	hen	NNS
1979	2034	6	in	in	IN
1979	2034	7	half	half	NN
1979	2034	8	.	.	.
1979	2035	1	Nutritional	nutritional	JJ
1979	2035	2	Figures	figure	NNS
1979	2035	3	Per	per	IN
1979	2035	4	Serving	serve	VBG
1979	2035	5	Calories	calorie	NNS
1979	2035	6	436	436	CD
1979	2035	7	.	.	.
1979	2036	1	Protein	protein	NN
1979	2036	2	35	35	CD
1979	2036	3	grams	gram	NNS
1979	2036	4	.	.	.
1979	2037	1	Carbohydrate	carbohydrate	NN
1979	2037	2	13	13	CD
1979	2037	3	grams	gram	NNS
1979	2037	4	.	.	.
1979	2038	1	Fat	Fat	NNP
1979	2038	2	26	26	CD
1979	2038	3	grams	gram	NNS
1979	2038	4	.	.	.
1979	2039	1	Cholesterol	cholesterol	NN
1979	2039	2	110	110	CD
1979	2039	3	mg	mg	CD
1979	2039	4	.	.	.
1979	2040	1	Sodium	sodium	NN
1979	2040	2	170	170	CD
1979	2040	3	mg	mg	NN
1979	2040	4	.	.	.
1979	2040	5	CURRIED	CURRIED	NNP
1979	2040	6	ROASTER	ROASTER	NNP
1979	2040	7	DRUMSTICKSServes	drumsticksserve	VBZ
1979	2040	8	4	4	CD
1979	2040	9	In	in	IN
1979	2040	10	this	this	DT
1979	2040	11	recipe	recipe	NN
1979	2040	12	,	,	,
1979	2040	13	you	-PRON-	PRP
1979	2040	14	'll	will	MD
1979	2040	15	see	see	VB
1979	2040	16	vegetable	vegetable	JJ
1979	2040	17	oil	oil	NN
1979	2040	18	instead	instead	RB
1979	2040	19	of	of	IN
1979	2040	20	butter	butter	NN
1979	2040	21	or	or	CC
1979	2040	22	margarine	margarine	NN
1979	2040	23	or	or	CC
1979	2040	24	lard	lard	NN
1979	2040	25	.	.	.
1979	2041	1	Solid	solid	JJ
1979	2041	2	fats	fat	NNS
1979	2041	3	contain	contain	VBP
1979	2041	4	saturated	saturate	VBN
1979	2041	5	fat	fat	JJ
1979	2041	6	,	,	,
1979	2041	7	either	either	CC
1979	2041	8	because	because	IN
1979	2041	9	they	-PRON-	PRP
1979	2041	10	came	come	VBD
1979	2041	11	from	from	IN
1979	2041	12	animal	animal	NN
1979	2041	13	sources	source	NNS
1979	2041	14	(	(	-LRB-
1979	2041	15	butter	butter	NN
1979	2041	16	or	or	CC
1979	2041	17	lard	lard	NN
1979	2041	18	)	)	-RRB-
1979	2041	19	or	or	CC
1979	2041	20	because	because	IN
1979	2041	21	they	-PRON-	PRP
1979	2041	22	have	have	VBP
1979	2041	23	been	be	VBN
1979	2041	24	hydrogenated	hydrogenate	VBN
1979	2041	25	(	(	-LRB-
1979	2041	26	shortening	shortening	NN
1979	2041	27	or	or	CC
1979	2041	28	margarine	margarine	NN
1979	2041	29	)	)	-RRB-
1979	2041	30	.	.	.
1979	2042	1	5	5	CD
1979	2042	2	roaster	roaster	NN
1979	2042	3	drumsticks	drumstick	VBZ
1979	2042	4	2	2	CD
1979	2042	5	tablespoons	tablespoon	NNS
1979	2042	6	vegetable	vegetable	NN
1979	2042	7	oil	oil	NN
1979	2042	8	2	2	CD
1979	2042	9	medium	medium	JJ
1979	2042	10	apples	apple	NNS
1979	2042	11	(	(	-LRB-
1979	2042	12	diced	dice	VBN
1979	2042	13	2	2	CD
1979	2042	14	cups	cup	NNS
1979	2042	15	)	)	-RRB-
1979	2042	16	3/4	3/4	CD
1979	2042	17	cup	cup	NN
1979	2042	18	chopped	chop	VBD
1979	2042	19	onion	onion	NN
1979	2042	20	1	1	CD
1979	2042	21	clove	clove	NNP
1979	2042	22	garlic	garlic	NNP
1979	2042	23	,	,	,
1979	2042	24	minced	mince	VBD
1979	2042	25	1	1	CD
1979	2042	26	tablespoon	tablespoon	NN
1979	2042	27	curry	curry	NN
1979	2042	28	powder	powder	NN
1979	2042	29	1	1	CD
1979	2042	30	teaspoon	teaspoon	NN
1979	2042	31	ground	ground	NN
1979	2042	32	ginger	ginger	NN
1979	2042	33	1/4	1/4	CD
1979	2042	34	teaspoon	teaspoon	NN
1979	2042	35	ground	ground	NN
1979	2042	36	pepper	pepper	NN
1979	2042	37	1	1	CD
1979	2042	38	-	-	SYM
1979	2042	39	1/2	1/2	CD
1979	2042	40	cups	cup	NNS
1979	2042	41	low	low	JJ
1979	2042	42	-	-	HYPH
1979	2042	43	sodium	sodium	NN
1979	2042	44	chicken	chicken	NN
1979	2042	45	broth	broth	NN
1979	2042	46	3	3	CD
1979	2042	47	tablespoons	tablespoon	NNS
1979	2042	48	cold	cold	JJ
1979	2042	49	water	water	NN
1979	2042	50	1	1	CD
1979	2042	51	-	-	HYPH
1979	2042	52	1/2	1/2	CD
1979	2042	53	tablespoons	tablespoon	NNS
1979	2042	54	cornstarch	cornstarch	NN
1979	2042	55	Remove	Remove	NNP
1979	2042	56	and	and	CC
1979	2042	57	discard	discard	VB
1979	2042	58	skin	skin	NN
1979	2042	59	and	and	CC
1979	2042	60	visible	visible	JJ
1979	2042	61	fat	fat	NN
1979	2042	62	from	from	IN
1979	2042	63	drumsticks	drumstick	NNS
1979	2042	64	.	.	.
1979	2043	1	In	in	IN
1979	2043	2	large	large	JJ
1979	2043	3	skillet	skillet	NN
1979	2043	4	over	over	IN
1979	2043	5	medium	medium	NN
1979	2043	6	-	-	HYPH
1979	2043	7	high	high	JJ
1979	2043	8	heat	heat	NN
1979	2043	9	,	,	,
1979	2043	10	heat	heat	NN
1979	2043	11	oil	oil	NN
1979	2043	12	.	.	.
1979	2044	1	Add	add	NN
1979	2044	2	drumsticks	drumstick	NNS
1979	2044	3	;	;	:
1979	2044	4	cook	cook	VB
1979	2044	5	about	about	RB
1979	2044	6	15	15	CD
1979	2044	7	minutes	minute	NNS
1979	2044	8	,	,	,
1979	2044	9	turning	turn	VBG
1979	2044	10	until	until	IN
1979	2044	11	browned	brown	VBN
1979	2044	12	on	on	IN
1979	2044	13	all	all	DT
1979	2044	14	sides	side	NNS
1979	2044	15	.	.	.
1979	2045	1	Remove	remove	VB
1979	2045	2	;	;	:
1979	2045	3	drain	drain	VB
1979	2045	4	on	on	IN
1979	2045	5	paper	paper	NN
1979	2045	6	towels	towel	NNS
1979	2045	7	.	.	.
1979	2046	1	Pour	pour	VB
1979	2046	2	off	off	RP
1979	2046	3	all	all	DT
1979	2046	4	but	but	IN
1979	2046	5	1	1	CD
1979	2046	6	tablespoon	tablespoon	NN
1979	2046	7	fat	fat	NN
1979	2046	8	.	.	.
1979	2047	1	Add	add	VB
1979	2047	2	apple	apple	NN
1979	2047	3	,	,	,
1979	2047	4	onion	onion	NN
1979	2047	5	,	,	,
1979	2047	6	garlic	garlic	NN
1979	2047	7	,	,	,
1979	2047	8	curry	curry	NNP
1979	2047	9	,	,	,
1979	2047	10	ginger	ginger	NN
1979	2047	11	and	and	CC
1979	2047	12	pepper	pepper	NN
1979	2047	13	;	;	,
1979	2047	14	cook	cook	NNP
1979	2047	15	2	2	CD
1979	2047	16	to	to	IN
1979	2047	17	3	3	CD
1979	2047	18	minutes	minute	NNS
1979	2047	19	,	,	,
1979	2047	20	stirring	stir	VBG
1979	2047	21	frequently	frequently	RB
1979	2047	22	.	.	.
1979	2048	1	Stir	stir	VB
1979	2048	2	in	in	IN
1979	2048	3	broth	broth	NN
1979	2048	4	.	.	.
1979	2049	1	Return	return	NN
1979	2049	2	chicken	chicken	NN
1979	2049	3	to	to	IN
1979	2049	4	skillet	skillet	VB
1979	2049	5	;	;	:
1979	2049	6	reduce	reduce	VB
1979	2049	7	heat	heat	NN
1979	2049	8	to	to	IN
1979	2049	9	medium	medium	JJ
1979	2049	10	low	low	NN
1979	2049	11	.	.	.
1979	2050	1	Simmer	Simmer	NNP
1979	2050	2	,	,	,
1979	2050	3	uncovered	uncover	VBD
1979	2050	4	,	,	,
1979	2050	5	stirring	stir	VBG
1979	2050	6	occasionally	occasionally	RB
1979	2050	7	for	for	IN
1979	2050	8	40	40	CD
1979	2050	9	minutes	minute	NNS
1979	2050	10	or	or	CC
1979	2050	11	until	until	IN
1979	2050	12	chicken	chicken	NN
1979	2050	13	is	be	VBZ
1979	2050	14	tender	tender	JJ
1979	2050	15	and	and	CC
1979	2050	16	cooked	cook	VBN
1979	2050	17	through	through	RB
1979	2050	18	.	.	.
1979	2051	1	Remove	remove	VB
1979	2051	2	chicken	chicken	NN
1979	2051	3	to	to	TO
1979	2051	4	platter	platter	VB
1979	2051	5	;	;	:
1979	2051	6	keep	keep	VB
1979	2051	7	warm	warm	JJ
1979	2051	8	.	.	.
1979	2052	1	In	in	IN
1979	2052	2	cup	cup	NN
1979	2052	3	,	,	,
1979	2052	4	blend	blend	NN
1979	2052	5	water	water	NN
1979	2052	6	and	and	CC
1979	2052	7	cornstarch	cornstarch	NN
1979	2052	8	until	until	IN
1979	2052	9	smooth	smooth	JJ
1979	2052	10	;	;	:
1979	2052	11	stir	stir	VB
1979	2052	12	into	into	IN
1979	2052	13	skillet	skillet	NNP
1979	2052	14	.	.	.
1979	2053	1	Over	over	IN
1979	2053	2	medium	medium	JJ
1979	2053	3	heat	heat	NN
1979	2053	4	,	,	,
1979	2053	5	bring	bring	VBP
1979	2053	6	to	to	TO
1979	2053	7	boil	boil	VB
1979	2053	8	;	;	:
1979	2053	9	boil	boil	VB
1979	2053	10	1	1	CD
1979	2053	11	minute	minute	NN
1979	2053	12	,	,	,
1979	2053	13	stirring	stir	VBG
1979	2053	14	occasionally	occasionally	RB
1979	2053	15	.	.	.
1979	2054	1	Spoon	spoon	NN
1979	2054	2	sauce	sauce	NN
1979	2054	3	over	over	IN
1979	2054	4	chicken	chicken	NN
1979	2054	5	.	.	.
1979	2055	1	Nutritional	nutritional	JJ
1979	2055	2	Figures	figure	NNS
1979	2055	3	Per	per	IN
1979	2055	4	Serving	serve	VBG
1979	2055	5	Calories	calorie	NNS
1979	2055	6	207	207	CD
1979	2055	7	.	.	.
1979	2056	1	Protein	protein	NN
1979	2056	2	17	17	CD
1979	2056	3	grams	gram	NNS
1979	2056	4	.	.	.
1979	2057	1	Carbohydrate	carbohydrate	NN
1979	2057	2	15	15	CD
1979	2057	3	grams	gram	NNS
1979	2057	4	.	.	.
1979	2058	1	Fat	fat	JJ
1979	2058	2	9	9	CD
1979	2058	3	grams	gram	NNS
1979	2058	4	.	.	.
1979	2059	1	Cholesterol	cholesterol	NN
1979	2059	2	51	51	CD
1979	2059	3	mg	mg	NN
1979	2059	4	.	.	.
1979	2060	1	Sodium	sodium	NN
1979	2060	2	74	74	CD
1979	2060	3	mg	mg	NN
1979	2060	4	.	.	.
1979	2060	5	GREEK	GREEK	NNP
1979	2060	6	LEMON	LEMON	NNP
1979	2060	7	CHICKENServes	chickenserve	VBZ
1979	2060	8	4	4	CD
1979	2060	9	This	this	DT
1979	2060	10	recipe	recipe	NN
1979	2060	11	adapts	adapt	NNS
1979	2060	12	well	well	RB
1979	2060	13	to	to	IN
1979	2060	14	barbecuing	barbecue	VBG
1979	2060	15	.	.	.
1979	2061	1	1	1	CD
1979	2061	2	chicken	chicken	NN
1979	2061	3	(	(	-LRB-
1979	2061	4	3	3	CD
1979	2061	5	pounds	pound	NNS
1979	2061	6	)	)	-RRB-
1979	2061	7	,	,	,
1979	2061	8	quartered	quarter	VBD
1979	2061	9	1/2	1/2	CD
1979	2061	10	cup	cup	NN
1979	2061	11	fresh	fresh	JJ
1979	2061	12	lemon	lemon	NN
1979	2061	13	juice	juice	NN
1979	2061	14	(	(	-LRB-
1979	2061	15	about	about	RB
1979	2061	16	2	2	CD
1979	2061	17	lemons	lemon	NNS
1979	2061	18	)	)	-RRB-
1979	2061	19	2	2	CD
1979	2061	20	tablespoons	tablespoon	NNS
1979	2061	21	cold	cold	JJ
1979	2061	22	pressed	pressed	JJ
1979	2061	23	(	(	-LRB-
1979	2061	24	extra	extra	JJ
1979	2061	25	virgin	virgin	JJ
1979	2061	26	)	)	-RRB-
1979	2061	27	olive	olive	NN
1979	2061	28	oil	oil	NN
1979	2061	29	1	1	CD
1979	2061	30	medium	medium	JJ
1979	2061	31	-	-	HYPH
1979	2061	32	sized	sized	JJ
1979	2061	33	onion	onion	NN
1979	2061	34	,	,	,
1979	2061	35	sliced	slice	VBN
1979	2061	36	into	into	IN
1979	2061	37	thin	thin	JJ
1979	2061	38	rings	ring	NNS
1979	2061	39	2	2	CD
1979	2061	40	tablespoons	tablespoon	NNS
1979	2061	41	minced	mince	VBN
1979	2061	42	fresh	fresh	JJ
1979	2061	43	oregano	oregano	NN
1979	2061	44	or	or	CC
1979	2061	45	2	2	CD
1979	2061	46	teaspoons	teaspoon	NNS
1979	2061	47	dried	dry	VBN
1979	2061	48	2	2	CD
1979	2061	49	teaspoons	teaspoon	NNS
1979	2061	50	minced	mince	VBN
1979	2061	51	fresh	fresh	JJ
1979	2061	52	thyme	thyme	NNS
1979	2061	53	or	or	CC
1979	2061	54	1/2	1/2	CD
1979	2061	55	teaspoon	teaspoon	NN
1979	2061	56	dried	dry	VBD
1979	2061	57	1/4	1/4	CD
1979	2061	58	teaspoon	teaspoon	NN
1979	2061	59	ground	ground	NN
1979	2061	60	black	black	JJ
1979	2061	61	pepper	pepper	NN
1979	2061	62	Cayenne	Cayenne	NNP
1979	2061	63	pepper	pepper	NN
1979	2061	64	to	to	IN
1979	2061	65	taste	taste	NN
1979	2061	66	(	(	-LRB-
1979	2061	67	optional	optional	JJ
1979	2061	68	)	)	-RRB-
1979	2061	69	Lemon	lemon	NN
1979	2061	70	wedges	wedge	NNS
1979	2061	71	,	,	,
1979	2061	72	fresh	fresh	JJ
1979	2061	73	oregano	oregano	NN
1979	2061	74	and	and	CC
1979	2061	75	thyme	thyme	NNS
1979	2061	76	leaves	leave	NNS
1979	2061	77	(	(	-LRB-
1979	2061	78	optional	optional	JJ
1979	2061	79	garnish	garnish	NN
1979	2061	80	)	)	-RRB-
1979	2061	81	Remove	remove	VB
1979	2061	82	and	and	CC
1979	2061	83	discard	discard	VB
1979	2061	84	visible	visible	JJ
1979	2061	85	fat	fat	NN
1979	2061	86	from	from	IN
1979	2061	87	chicken	chicken	NN
1979	2061	88	.	.	.
1979	2062	1	In	in	IN
1979	2062	2	large	large	JJ
1979	2062	3	,	,	,
1979	2062	4	shallow	shallow	JJ
1979	2062	5	bowl	bowl	NN
1979	2062	6	,	,	,
1979	2062	7	combine	combine	VB
1979	2062	8	remaining	remain	VBG
1979	2062	9	ingredients	ingredient	NNS
1979	2062	10	except	except	IN
1979	2062	11	garnishes	garnish	NNS
1979	2062	12	.	.	.
1979	2063	1	Add	add	VB
1979	2063	2	chicken	chicken	NN
1979	2063	3	and	and	CC
1979	2063	4	marinate	marinate	NN
1979	2063	5	in	in	IN
1979	2063	6	refrigerator	refrigerator	NN
1979	2063	7	30	30	CD
1979	2063	8	minutes	minute	NNS
1979	2063	9	or	or	CC
1979	2063	10	longer	long	RBR
1979	2063	11	.	.	.
1979	2064	1	Preheat	preheat	NN
1979	2064	2	broiler	broiler	NN
1979	2064	3	.	.	.
1979	2065	1	Drain	drain	NN
1979	2065	2	chicken	chicken	NN
1979	2065	3	from	from	IN
1979	2065	4	marinade	marinade	NN
1979	2065	5	;	;	:
1979	2065	6	place	place	NN
1979	2065	7	on	on	IN
1979	2065	8	rack	rack	NNP
1979	2065	9	in	in	IN
1979	2065	10	broiler	broiler	NNP
1979	2065	11	pan	pan	NNP
1979	2065	12	.	.	.
1979	2066	1	Broil	Broil	NNP
1979	2066	2	chicken	chicken	NN
1979	2066	3	quarters	quarter	NNS
1979	2066	4	,	,	,
1979	2066	5	4	4	CD
1979	2066	6	inches	inch	NNS
1979	2066	7	from	from	IN
1979	2066	8	heat	heat	NN
1979	2066	9	,	,	,
1979	2066	10	for	for	IN
1979	2066	11	30	30	CD
1979	2066	12	to	to	TO
1979	2066	13	35	35	CD
1979	2066	14	minutes	minute	NNS
1979	2066	15	or	or	CC
1979	2066	16	until	until	IN
1979	2066	17	cooked	cook	VBN
1979	2066	18	through	through	RB
1979	2066	19	,	,	,
1979	2066	20	turning	turn	VBG
1979	2066	21	and	and	CC
1979	2066	22	basting	baste	VBG
1979	2066	23	with	with	IN
1979	2066	24	marinade	marinade	NN
1979	2066	25	3	3	CD
1979	2066	26	to	to	IN
1979	2066	27	4	4	CD
1979	2066	28	times	time	NNS
1979	2066	29	during	during	IN
1979	2066	30	cooking	cooking	NN
1979	2066	31	.	.	.
1979	2067	1	Add	add	VB
1979	2067	2	onion	onion	NN
1979	2067	3	rings	ring	NNS
1979	2067	4	during	during	IN
1979	2067	5	last	last	JJ
1979	2067	6	10	10	CD
1979	2067	7	minutes	minute	NNS
1979	2067	8	of	of	IN
1979	2067	9	broiling	broil	VBG
1979	2067	10	time	time	NN
1979	2067	11	.	.	.
1979	2068	1	Serve	serve	VB
1979	2068	2	chicken	chicken	NN
1979	2068	3	with	with	IN
1979	2068	4	onion	onion	NN
1979	2068	5	slices	slice	NNS
1979	2068	6	and	and	CC
1979	2068	7	garnish	garnish	VBP
1979	2068	8	with	with	IN
1979	2068	9	lemon	lemon	NN
1979	2068	10	wedges	wedge	NNS
1979	2068	11	,	,	,
1979	2068	12	and	and	CC
1979	2068	13	sprigs	sprig	NNS
1979	2068	14	of	of	IN
1979	2068	15	fresh	fresh	JJ
1979	2068	16	oregano	oregano	NN
1979	2068	17	and	and	CC
1979	2068	18	thyme	thyme	NNS
1979	2068	19	,	,	,
1979	2068	20	if	if	IN
1979	2068	21	desired	desire	VBN
1979	2068	22	.	.	.
1979	2069	1	Nutritional	nutritional	JJ
1979	2069	2	figures	figure	NNS
1979	2069	3	per	per	IN
1979	2069	4	serving	serve	VBG
1979	2069	5	Calories	calorie	NNS
1979	2069	6	389	389	CD
1979	2069	7	.	.	.
1979	2070	1	Protein	protein	NN
1979	2070	2	38	38	CD
1979	2070	3	.	.	.
1979	2071	1	Carbohydrate	carbohydrate	NN
1979	2071	2	5	5	CD
1979	2071	3	grams	gram	NNS
1979	2071	4	.	.	.
1979	2072	1	Fat	fat	JJ
1979	2072	2	24	24	CD
1979	2072	3	grams	gram	NNS
1979	2072	4	.	.	.
1979	2073	1	Cholesterol	cholesterol	NN
1979	2073	2	122	122	CD
1979	2073	3	mg	mg	NN
1979	2073	4	.	.	.
1979	2074	1	Sodium	sodium	NN
1979	2074	2	110	110	CD
1979	2074	3	mg	mg	CD
1979	2074	4	.	.	.
1979	2075	1	LEMON	lemon	NN
1979	2075	2	DRUMSTICKS	drumstick	NNS
1979	2075	3	AND	and	CC
1979	2075	4	THIGHSServes	thighsserve	NNS
1979	2075	5	4	4	CD
1979	2075	6	Both	both	CC
1979	2075	7	the	the	DT
1979	2075	8	grill	grill	NN
1979	2075	9	and	and	CC
1979	2075	10	the	the	DT
1979	2075	11	broiler	broiler	NN
1979	2075	12	are	be	VBP
1979	2075	13	good	good	JJ
1979	2075	14	friends	friend	NNS
1979	2075	15	to	to	IN
1979	2075	16	the	the	DT
1979	2075	17	dieter	dieter	NN
1979	2075	18	because	because	IN
1979	2075	19	any	any	DT
1979	2075	20	fat	fat	NN
1979	2075	21	that	that	WDT
1979	2075	22	cooks	cook	VBZ
1979	2075	23	out	out	IN
1979	2075	24	of	of	IN
1979	2075	25	your	-PRON-	PRP$
1979	2075	26	chicken	chicken	NN
1979	2075	27	just	just	RB
1979	2075	28	drops	drop	VBZ
1979	2075	29	away	away	RB
1979	2075	30	into	into	IN
1979	2075	31	the	the	DT
1979	2075	32	fire	fire	NN
1979	2075	33	or	or	CC
1979	2075	34	pan	pan	NN
1979	2075	35	below	below	RB
1979	2075	36	.	.	.
1979	2076	1	The	the	DT
1979	2076	2	juice	juice	NN
1979	2076	3	and	and	CC
1979	2076	4	rind	rind	NN
1979	2076	5	from	from	IN
1979	2076	6	lemons	lemon	NNS
1979	2076	7	help	help	VBP
1979	2076	8	achieve	achieve	VB
1979	2076	9	tasty	tasty	NNP
1979	2076	10	,	,	,
1979	2076	11	no	no	DT
1979	2076	12	salt	salt	NN
1979	2076	13	basting	basting	NN
1979	2076	14	.	.	.
1979	2077	1	4	4	CD
1979	2077	2	chicken	chicken	NN
1979	2077	3	drumsticks	drumstick	NNS
1979	2077	4	4	4	CD
1979	2077	5	chicken	chicken	NN
1979	2077	6	thighs	thigh	NNS
1979	2077	7	1/3	1/3	CD
1979	2077	8	cup	cup	NN
1979	2077	9	lemon	lemon	NN
1979	2077	10	juice	juice	NN
1979	2077	11	3	3	CD
1979	2077	12	tablespoons	tablespoon	NNS
1979	2077	13	water	water	NN
1979	2077	14	2	2	CD
1979	2077	15	tablespoons	tablespoon	NNS
1979	2077	16	vegetable	vegetable	NN
1979	2077	17	oil	oil	NN
1979	2077	18	1	1	CD
1979	2077	19	tablespoon	tablespoon	NN
1979	2077	20	finely	finely	RB
1979	2077	21	shredded	shred	VBD
1979	2077	22	lemon	lemon	NN
1979	2077	23	peel	peel	NN
1979	2077	24	1	1	CD
1979	2077	25	clove	clove	NN
1979	2077	26	garlic	garlic	NNP
1979	2077	27	,	,	,
1979	2077	28	minced	mince	VBD
1979	2077	29	1/4	1/4	CD
1979	2077	30	teaspoon	teaspoon	NN
1979	2077	31	salt	salt	NN
1979	2077	32	(	(	-LRB-
1979	2077	33	or	or	CC
1979	2077	34	less	less	JJR
1979	2077	35	)	)	-RRB-
1979	2077	36	1/8	1/8	CD
1979	2077	37	teaspoon	teaspoon	NN
1979	2077	38	ground	ground	NN
1979	2077	39	pepper	pepper	NN
1979	2077	40	Remove	Remove	NNP
1979	2077	41	and	and	CC
1979	2077	42	discard	discard	VB
1979	2077	43	skin	skin	NN
1979	2077	44	and	and	CC
1979	2077	45	visible	visible	JJ
1979	2077	46	fat	fat	NN
1979	2077	47	from	from	IN
1979	2077	48	drumsticks	drumstick	NNS
1979	2077	49	and	and	CC
1979	2077	50	thighs	thigh	NNS
1979	2077	51	.	.	.
1979	2078	1	Place	place	NN
1979	2078	2	in	in	IN
1979	2078	3	large	large	JJ
1979	2078	4	,	,	,
1979	2078	5	shallow	shallow	JJ
1979	2078	6	dish	dish	NN
1979	2078	7	.	.	.
1979	2079	1	In	in	IN
1979	2079	2	small	small	JJ
1979	2079	3	bowl	bowl	NN
1979	2079	4	,	,	,
1979	2079	5	stir	stir	VB
1979	2079	6	together	together	RB
1979	2079	7	lemon	lemon	NN
1979	2079	8	juice	juice	NN
1979	2079	9	,	,	,
1979	2079	10	water	water	NN
1979	2079	11	,	,	,
1979	2079	12	oil	oil	NN
1979	2079	13	,	,	,
1979	2079	14	lemon	lemon	NN
1979	2079	15	peel	peel	NN
1979	2079	16	,	,	,
1979	2079	17	garlic	garlic	NN
1979	2079	18	,	,	,
1979	2079	19	salt	salt	NN
1979	2079	20	and	and	CC
1979	2079	21	pepper	pepper	NN
1979	2079	22	;	;	,
1979	2079	23	pour	pour	VB
1979	2079	24	over	over	IN
1979	2079	25	chicken	chicken	NN
1979	2079	26	.	.	.
1979	2080	1	Cover	cover	NN
1979	2080	2	;	;	:
1979	2080	3	refrigerate	refrigerate	VB
1979	2080	4	several	several	JJ
1979	2080	5	hours	hour	NNS
1979	2080	6	or	or	CC
1979	2080	7	overnight	overnight	RB
1979	2080	8	,	,	,
1979	2080	9	turning	turn	VBG
1979	2080	10	occasionally	occasionally	RB
1979	2080	11	.	.	.
1979	2081	1	Prepare	prepare	VB
1979	2081	2	outdoor	outdoor	JJ
1979	2081	3	grill	grill	NN
1979	2081	4	for	for	IN
1979	2081	5	cooking	cooking	NN
1979	2081	6	or	or	CC
1979	2081	7	preheat	preheat	NN
1979	2081	8	broiler	broiler	NN
1979	2081	9	.	.	.
1979	2082	1	Remove	remove	VB
1979	2082	2	from	from	IN
1979	2082	3	marinade	marinade	NN
1979	2082	4	.	.	.
1979	2083	1	Grill	Grill	NNP
1979	2083	2	6	6	CD
1979	2083	3	inches	inch	NNS
1979	2083	4	from	from	IN
1979	2083	5	source	source	NN
1979	2083	6	of	of	IN
1979	2083	7	heat	heat	NN
1979	2083	8	or	or	CC
1979	2083	9	broil	broil	NN
1979	2083	10	indoors	indoor	NNS
1979	2083	11	,	,	,
1979	2083	12	cooking	cook	VBG
1979	2083	13	about	about	RB
1979	2083	14	30	30	CD
1979	2083	15	to	to	TO
1979	2083	16	40	40	CD
1979	2083	17	minutes	minute	NNS
1979	2083	18	or	or	CC
1979	2083	19	until	until	IN
1979	2083	20	tender	tender	NN
1979	2083	21	and	and	CC
1979	2083	22	golden	golden	NNP
1979	2083	23	brown	brown	NNP
1979	2083	24	;	;	:
1979	2083	25	turn	turn	NN
1979	2083	26	and	and	CC
1979	2083	27	baste	baste	VB
1979	2083	28	frequently	frequently	RB
1979	2083	29	with	with	IN
1979	2083	30	marinade	marinade	NN
1979	2083	31	.	.	.
1979	2084	1	Nutritional	nutritional	JJ
1979	2084	2	Figures	figure	NNS
1979	2084	3	Per	per	IN
1979	2084	4	Serving	serve	VBG
1979	2084	5	Calories	calorie	NNS
1979	2084	6	220	220	CD
1979	2084	7	.	.	.
1979	2085	1	Protein	protein	NN
1979	2085	2	26	26	CD
1979	2085	3	grams	gram	NNS
1979	2085	4	.	.	.
1979	2086	1	Carbohydrate	carbohydrate	NN
1979	2086	2	2	2	CD
1979	2086	3	grams	gram	NNS
1979	2086	4	.	.	.
1979	2087	1	Fat	fat	JJ
1979	2087	2	12	12	CD
1979	2087	3	grams	gram	NNS
1979	2087	4	.	.	.
1979	2088	1	Cholesterol	cholesterol	NN
1979	2088	2	80	80	CD
1979	2088	3	mg	mg	NN
1979	2088	4	.	.	.
1979	2089	1	Sodium	sodium	NN
1979	2089	2	217	217	CD
1979	2089	3	mg	mg	NNP
1979	2089	4	.	.	.
1979	2089	5	ORIENTAL	oriental	JJ
1979	2089	6	CHICKEN	CHICKEN	NNS
1979	2089	7	AND	and	CC
1979	2089	8	VEGETABLESServes	vegetablesserve	NNS
1979	2089	9	4	4	CD
1979	2089	10	Fresh	fresh	JJ
1979	2089	11	garlic	garlic	NN
1979	2089	12	is	be	VBZ
1979	2089	13	definitely	definitely	RB
1979	2089	14	better	well	JJR
1979	2089	15	than	than	IN
1979	2089	16	powdered	powdered	JJ
1979	2089	17	garlic	garlic	NN
1979	2089	18	.	.	.
1979	2090	1	If	if	IN
1979	2090	2	you	-PRON-	PRP
1979	2090	3	have	have	VBP
1979	2090	4	n't	not	RB
1979	2090	5	been	be	VBN
1979	2090	6	using	use	VBG
1979	2090	7	it	-PRON-	PRP
1979	2090	8	,	,	,
1979	2090	9	give	give	VB
1979	2090	10	fresh	fresh	JJ
1979	2090	11	garlic	garlic	NN
1979	2090	12	a	a	DT
1979	2090	13	try	try	NN
1979	2090	14	.	.	.
1979	2091	1	Look	look	VB
1979	2091	2	for	for	IN
1979	2091	3	garlic	garlic	JJ
1979	2091	4	cloves	clove	NNS
1979	2091	5	with	with	IN
1979	2091	6	plump	plump	JJ
1979	2091	7	,	,	,
1979	2091	8	firm	firm	JJ
1979	2091	9	heads	head	NNS
1979	2091	10	that	that	WDT
1979	2091	11	have	have	VBP
1979	2091	12	a	a	DT
1979	2091	13	fresh	fresh	JJ
1979	2091	14	appearance	appearance	NN
1979	2091	15	.	.	.
1979	2092	1	The	the	DT
1979	2092	2	paper	paper	NN
1979	2092	3	-	-	HYPH
1979	2092	4	like	like	JJ
1979	2092	5	casing	casing	NN
1979	2092	6	should	should	MD
1979	2092	7	be	be	VB
1979	2092	8	dry	dry	JJ
1979	2092	9	and	and	CC
1979	2092	10	should	should	MD
1979	2092	11	completely	completely	RB
1979	2092	12	cover	cover	VB
1979	2092	13	the	the	DT
1979	2092	14	individual	individual	JJ
1979	2092	15	garlic	garlic	JJ
1979	2092	16	cloves	clove	NNS
1979	2092	17	,	,	,
1979	2092	18	and	and	CC
1979	2092	19	there	there	EX
1979	2092	20	should	should	MD
1979	2092	21	be	be	VB
1979	2092	22	no	no	DT
1979	2092	23	trace	trace	NN
1979	2092	24	of	of	IN
1979	2092	25	sprouting	sprout	VBG
1979	2092	26	.	.	.
1979	2093	1	Store	store	NN
1979	2093	2	garlic	garlic	NN
1979	2093	3	in	in	IN
1979	2093	4	a	a	DT
1979	2093	5	cool	cool	JJ
1979	2093	6	,	,	,
1979	2093	7	dry	dry	JJ
1979	2093	8	place	place	NN
1979	2093	9	,	,	,
1979	2093	10	but	but	CC
1979	2093	11	do	do	VB
1979	2093	12	n't	not	RB
1979	2093	13	refrigerate	refrigerate	VB
1979	2093	14	it	-PRON-	PRP
1979	2093	15	.	.	.
1979	2094	1	I	-PRON-	PRP
1979	2094	2	asked	ask	VBD
1979	2094	3	a	a	DT
1979	2094	4	garlic	garlic	NN
1979	2094	5	grower	grower	NN
1979	2094	6	why	why	WRB
1979	2094	7	not	not	RB
1979	2094	8	,	,	,
1979	2094	9	and	and	CC
1979	2094	10	he	-PRON-	PRP
1979	2094	11	told	tell	VBD
1979	2094	12	me	-PRON-	PRP
1979	2094	13	that	that	IN
1979	2094	14	cool	cool	JJ
1979	2094	15	temperatures	temperature	NNS
1979	2094	16	can	can	MD
1979	2094	17	increase	increase	VB
1979	2094	18	the	the	DT
1979	2094	19	garlic	garlic	NN
1979	2094	20	's	's	POS
1979	2094	21	tendency	tendency	NN
1979	2094	22	to	to	TO
1979	2094	23	sprout	sprout	VB
1979	2094	24	.	.	.
1979	2095	1	4	4	CD
1979	2095	2	roaster	roaster	VB
1979	2095	3	boneless	boneless	NN
1979	2095	4	thigh	thigh	NN
1979	2095	5	cutlets	cutlet	NNS
1979	2095	6	2	2	CD
1979	2095	7	tablespoons	tablespoon	NNS
1979	2095	8	cornstarch	cornstarch	NN
1979	2095	9	Ground	ground	NN
1979	2095	10	pepper	pepper	NN
1979	2095	11	to	to	TO
1979	2095	12	taste	taste	NN
1979	2095	13	1	1	CD
1979	2095	14	cup	cup	NN
1979	2095	15	low	low	JJ
1979	2095	16	-	-	HYPH
1979	2095	17	sodium	sodium	NN
1979	2095	18	chicken	chicken	NN
1979	2095	19	broth	broth	NN
1979	2095	20	at	at	IN
1979	2095	21	room	room	NN
1979	2095	22	temperature	temperature	NN
1979	2095	23	1	1	CD
1979	2095	24	tablespoon	tablespoon	NN
1979	2095	25	reduced	reduce	VBN
1979	2095	26	-	-	HYPH
1979	2095	27	sodium	sodium	NN
1979	2095	28	soy	soy	NN
1979	2095	29	sauce	sauce	NN
1979	2095	30	2	2	CD
1979	2095	31	tablespoons	tablespoon	NNS
1979	2095	32	vegetable	vegetable	NN
1979	2095	33	oil	oil	NN
1979	2095	34	2	2	CD
1979	2095	35	tablespoons	tablespoon	NNS
1979	2095	36	sliced	sliced	JJ
1979	2095	37	scallions	scallion	NNS
1979	2095	38	1	1	CD
1979	2095	39	clove	clove	NNP
1979	2095	40	garlic	garlic	NNP
1979	2095	41	,	,	,
1979	2095	42	minced	mince	VBD
1979	2095	43	1	1	CD
1979	2095	44	cup	cup	NN
1979	2095	45	diagonally	diagonally	RB
1979	2095	46	sliced	slice	VBN
1979	2095	47	carrots	carrot	NNS
1979	2095	48	(	(	-LRB-
1979	2095	49	about	about	RB
1979	2095	50	2	2	CD
1979	2095	51	medium	medium	NN
1979	2095	52	)	)	-RRB-
1979	2095	53	1	1	CD
1979	2095	54	cup	cup	NN
1979	2095	55	snow	snow	NN
1979	2095	56	peas	pea	NNS
1979	2095	57	1	1	CD
1979	2095	58	cup	cup	NN
1979	2095	59	well	well	RB
1979	2095	60	-	-	HYPH
1979	2095	61	drained	drain	VBN
1979	2095	62	bean	bean	NN
1979	2095	63	sprouts	sprout	NNS
1979	2095	64	1	1	CD
1979	2095	65	can	can	NN
1979	2095	66	(	(	-LRB-
1979	2095	67	8-ounces	8-ounces	CD
1979	2095	68	)	)	-RRB-
1979	2095	69	sliced	sliced	JJ
1979	2095	70	water	water	NN
1979	2095	71	chestnuts	chestnut	NNS
1979	2095	72	,	,	,
1979	2095	73	drained	drain	VBD
1979	2095	74	hot	hot	JJ
1979	2095	75	cooked	cooked	JJ
1979	2095	76	rice	rice	NN
1979	2095	77	(	(	-LRB-
1979	2095	78	cooked	cook	VBN
1979	2095	79	without	without	IN
1979	2095	80	salt	salt	NN
1979	2095	81	)	)	-RRB-
1979	2095	82	Trim	trim	VB
1979	2095	83	visible	visible	JJ
1979	2095	84	fat	fat	NN
1979	2095	85	from	from	IN
1979	2095	86	thighs	thigh	NNS
1979	2095	87	;	;	:
1979	2095	88	cut	cut	NN
1979	2095	89	chicken	chicken	NN
1979	2095	90	in	in	IN
1979	2095	91	thin	thin	JJ
1979	2095	92	strips	strip	NNS
1979	2095	93	.	.	.
1979	2096	1	In	in	IN
1979	2096	2	small	small	JJ
1979	2096	3	bowl	bowl	NN
1979	2096	4	,	,	,
1979	2096	5	stir	stir	VB
1979	2096	6	together	together	RB
1979	2096	7	cornstarch	cornstarch	NN
1979	2096	8	and	and	CC
1979	2096	9	pepper	pepper	NN
1979	2096	10	.	.	.
1979	2097	1	Gradually	gradually	RB
1979	2097	2	stir	stir	VB
1979	2097	3	in	in	IN
1979	2097	4	broth	broth	NN
1979	2097	5	and	and	CC
1979	2097	6	soy	soy	NN
1979	2097	7	sauce	sauce	NN
1979	2097	8	until	until	IN
1979	2097	9	smooth	smooth	RB
1979	2097	10	;	;	:
1979	2097	11	set	set	VBN
1979	2097	12	aside	aside	RB
1979	2097	13	.	.	.
1979	2098	1	In	in	IN
1979	2098	2	wok	wok	NNP
1979	2098	3	or	or	CC
1979	2098	4	large	large	JJ
1979	2098	5	skillet	skillet	NN
1979	2098	6	over	over	IN
1979	2098	7	medium	medium	NN
1979	2098	8	-	-	HYPH
1979	2098	9	high	high	JJ
1979	2098	10	heat	heat	NN
1979	2098	11	,	,	,
1979	2098	12	heat	heat	NN
1979	2098	13	oil	oil	NN
1979	2098	14	.	.	.
1979	2099	1	Add	add	VB
1979	2099	2	green	green	JJ
1979	2099	3	onions	onion	NNS
1979	2099	4	and	and	CC
1979	2099	5	garlic	garlic	NN
1979	2099	6	;	;	:
1979	2099	7	stir	stir	NNP
1979	2099	8	-	-	HYPH
1979	2099	9	fry	fry	NNP
1979	2099	10	30	30	CD
1979	2099	11	seconds	second	NNS
1979	2099	12	.	.	.
1979	2100	1	Add	add	VB
1979	2100	2	chicken	chicken	NN
1979	2100	3	and	and	CC
1979	2100	4	carrots	carrot	NNS
1979	2100	5	;	;	:
1979	2100	6	stir	stir	NN
1979	2100	7	-	-	HYPH
1979	2100	8	fry	fry	NNP
1979	2100	9	3	3	CD
1979	2100	10	to	to	IN
1979	2100	11	5	5	CD
1979	2100	12	minutes	minute	NNS
1979	2100	13	or	or	CC
1979	2100	14	until	until	IN
1979	2100	15	chicken	chicken	NN
1979	2100	16	turns	turn	VBZ
1979	2100	17	white	white	JJ
1979	2100	18	and	and	CC
1979	2100	19	carrots	carrot	NNS
1979	2100	20	are	be	VBP
1979	2100	21	tender	tender	JJ
1979	2100	22	crisp	crisp	JJ
1979	2100	23	.	.	.
1979	2101	1	Add	add	VB
1979	2101	2	snow	snow	NN
1979	2101	3	peas	pea	NNS
1979	2101	4	,	,	,
1979	2101	5	bean	bean	NN
1979	2101	6	sprouts	sprout	NNS
1979	2101	7	and	and	CC
1979	2101	8	water	water	NN
1979	2101	9	chestnuts	chestnut	NNS
1979	2101	10	.	.	.
1979	2102	1	Stir	Stir	NNP
1979	2102	2	-	-	HYPH
1979	2102	3	fry	fry	NNP
1979	2102	4	to	to	TO
1979	2102	5	heat	heat	VB
1979	2102	6	through	through	RB
1979	2102	7	.	.	.
1979	2103	1	Re	Re	VBG
1979	2103	2	-	-	VBG
1979	2103	3	stir	stir	JJ
1979	2103	4	cornstarch	cornstarch	NN
1979	2103	5	mixture	mixture	NN
1979	2103	6	;	;	:
1979	2103	7	add	add	VB
1979	2103	8	to	to	IN
1979	2103	9	wok	wok	NNP
1979	2103	10	.	.	.
1979	2104	1	Over	over	IN
1979	2104	2	medium	medium	JJ
1979	2104	3	heat	heat	NN
1979	2104	4	,	,	,
1979	2104	5	bring	bring	VB
1979	2104	6	to	to	IN
1979	2104	7	a	a	DT
1979	2104	8	boil	boil	NN
1979	2104	9	;	;	:
1979	2104	10	boil	boil	NNP
1979	2104	11	l	l	NNP
1979	2104	12	minute	minute	NN
1979	2104	13	,	,	,
1979	2104	14	stirring	stir	VBG
1979	2104	15	constantly	constantly	RB
1979	2104	16	.	.	.
1979	2105	1	Serve	serve	VB
1979	2105	2	over	over	IN
1979	2105	3	rice	rice	NN
1979	2105	4	.	.	.
1979	2106	1	Nutritional	nutritional	JJ
1979	2106	2	Figures	figure	NNS
1979	2106	3	Per	per	IN
1979	2106	4	Serving	serve	VBG
1979	2106	5	Calories	calorie	NNS
1979	2106	6	304	304	CD
1979	2106	7	.	.	.
1979	2107	1	Protein	protein	NN
1979	2107	2	28	28	CD
1979	2107	3	grams	gram	NNS
1979	2107	4	.	.	.
1979	2108	1	Carbohydrate	carbohydrate	NN
1979	2108	2	17	17	CD
1979	2108	3	grams	gram	NNS
1979	2108	4	.	.	.
1979	2109	1	Fat	fat	JJ
1979	2109	2	13	13	CD
1979	2109	3	grams	gram	NNS
1979	2109	4	.	.	.
1979	2110	1	Cholesterol	cholesterol	NN
1979	2110	2	73	73	CD
1979	2110	3	mg	mg	NN
1979	2110	4	.	.	.
1979	2111	1	Sodium	sodium	NN
1979	2111	2	268	268	CD
1979	2111	3	mg	mg	NN
1979	2111	4	.	.	.
1979	2112	1	PASTA	pasta	JJ
1979	2112	2	PRIMAVERA	PRIMAVERA	NNS
1979	2112	3	WITH	with	IN
1979	2112	4	CHICKENServes	chickenserve	NNS
1979	2112	5	6	6	CD
1979	2112	6	Because	because	IN
1979	2112	7	freshly	freshly	RB
1979	2112	8	grated	grate	VBN
1979	2112	9	Parmesan	Parmesan	NNP
1979	2112	10	cheese	cheese	NN
1979	2112	11	has	have	VBZ
1979	2112	12	a	a	DT
1979	2112	13	more	more	RBR
1979	2112	14	intense	intense	JJ
1979	2112	15	flavor	flavor	NN
1979	2112	16	than	than	IN
1979	2112	17	pre	pre	JJ
1979	2112	18	-	-	JJ
1979	2112	19	grated	grate	VBN
1979	2112	20	cheese	cheese	NN
1979	2112	21	,	,	,
1979	2112	22	you	-PRON-	PRP
1979	2112	23	can	can	MD
1979	2112	24	use	use	VB
1979	2112	25	less	less	JJR
1979	2112	26	of	of	IN
1979	2112	27	it	-PRON-	PRP
1979	2112	28	,	,	,
1979	2112	29	and	and	CC
1979	2112	30	in	in	IN
1979	2112	31	the	the	DT
1979	2112	32	process	process	NN
1979	2112	33	,	,	,
1979	2112	34	you	-PRON-	PRP
1979	2112	35	'll	will	MD
1979	2112	36	be	be	VB
1979	2112	37	saving	save	VBG
1979	2112	38	on	on	IN
1979	2112	39	both	both	CC
1979	2112	40	fat	fat	NN
1979	2112	41	and	and	CC
1979	2112	42	calories	calorie	NNS
1979	2112	43	.	.	.
1979	2113	1	When	when	WRB
1979	2113	2	I	-PRON-	PRP
1979	2113	3	'm	be	VBP
1979	2113	4	cooking	cook	VBG
1979	2113	5	pasta	pasta	NN
1979	2113	6	for	for	IN
1979	2113	7	Frank	Frank	NNP
1979	2113	8	,	,	,
1979	2113	9	I	-PRON-	PRP
1979	2113	10	omit	omit	VBP
1979	2113	11	both	both	PDT
1979	2113	12	the	the	DT
1979	2113	13	oil	oil	NN
1979	2113	14	and	and	CC
1979	2113	15	salt	salt	NN
1979	2113	16	called	call	VBD
1979	2113	17	for	for	IN
1979	2113	18	in	in	IN
1979	2113	19	the	the	DT
1979	2113	20	directions	direction	NNS
1979	2113	21	on	on	IN
1979	2113	22	the	the	DT
1979	2113	23	pasta	pasta	NN
1979	2113	24	package	package	NN
1979	2113	25	.	.	.
1979	2114	1	If	if	IN
1979	2114	2	we	-PRON-	PRP
1979	2114	3	're	be	VBP
1979	2114	4	having	have	VBG
1979	2114	5	guests	guest	NNS
1979	2114	6	,	,	,
1979	2114	7	though	though	RB
1979	2114	8	,	,	,
1979	2114	9	I	-PRON-	PRP
1979	2114	10	use	use	VBP
1979	2114	11	the	the	DT
1979	2114	12	salt	salt	NN
1979	2114	13	and	and	CC
1979	2114	14	oil	oil	NN
1979	2114	15	called	call	VBN
1979	2114	16	for	for	IN
1979	2114	17	in	in	IN
1979	2114	18	the	the	DT
1979	2114	19	package	package	NN
1979	2114	20	directions	direction	NNS
1979	2114	21	;	;	:
1979	2114	22	people	people	NNS
1979	2114	23	who	who	WP
1979	2114	24	are	be	VBP
1979	2114	25	n't	not	RB
1979	2114	26	used	use	VBN
1979	2114	27	to	to	IN
1979	2114	28	low	low	JJ
1979	2114	29	-	-	HYPH
1979	2114	30	fat	fat	NN
1979	2114	31	,	,	,
1979	2114	32	low	low	JJ
1979	2114	33	-	-	HYPH
1979	2114	34	salt	salt	NN
1979	2114	35	cooking	cooking	NN
1979	2114	36	would	would	MD
1979	2114	37	find	find	VB
1979	2114	38	it	-PRON-	PRP
1979	2114	39	pretty	pretty	RB
1979	2114	40	bland	bland	JJ
1979	2114	41	otherwise	otherwise	RB
1979	2114	42	.	.	.
1979	2115	1	4	4	CD
1979	2115	2	skinless	skinless	NN
1979	2115	3	,	,	,
1979	2115	4	boneless	boneless	NN
1979	2115	5	chicken	chicken	NN
1979	2115	6	breast	breast	NN
1979	2115	7	halves	half	NNS
1979	2115	8	or	or	CC
1979	2115	9	1	1	CD
1979	2115	10	thin	thin	JJ
1979	2115	11	sliced	sliced	JJ
1979	2115	12	boneless	boneless	NN
1979	2115	13	roaster	roaster	NN
1979	2115	14	breast	breast	NN
1979	2115	15	2	2	CD
1979	2115	16	tablespoons	tablespoon	NNS
1979	2115	17	vegetable	vegetable	NN
1979	2115	18	oil	oil	NN
1979	2115	19	,	,	,
1979	2115	20	divided	divide	VBD
1979	2115	21	4	4	CD
1979	2115	22	scallions	scallion	NNS
1979	2115	23	,	,	,
1979	2115	24	cut	cut	VBN
1979	2115	25	in	in	IN
1979	2115	26	julienne	julienne	NNP
1979	2115	27	strips	strips	NNP
1979	2115	28	(	(	-LRB-
1979	2115	29	about	about	RB
1979	2115	30	1/2	1/2	CD
1979	2115	31	cup	cup	NN
1979	2115	32	)	)	-RRB-
1979	2115	33	2	2	CD
1979	2115	34	cloves	clove	NNS
1979	2115	35	garlic	garlic	NN
1979	2115	36	,	,	,
1979	2115	37	minced	mince	VBD
1979	2115	38	1	1	CD
1979	2115	39	pound	pound	NN
1979	2115	40	asparagus	asparagus	NN
1979	2115	41	,	,	,
1979	2115	42	peeled	peel	VBN
1979	2115	43	,	,	,
1979	2115	44	cut	cut	VBN
1979	2115	45	in	in	IN
1979	2115	46	2-inch	2-inch	CD
1979	2115	47	pieces	piece	NNS
1979	2115	48	or	or	CC
1979	2115	49	julienne	julienne	NNP
1979	2115	50	zucchini	zucchini	NNP
1979	2115	51	(	(	-LRB-
1979	2115	52	about	about	RB
1979	2115	53	2	2	CD
1979	2115	54	cups	cup	NNS
1979	2115	55	)	)	-RRB-
1979	2115	56	2	2	CD
1979	2115	57	carrots	carrot	NNS
1979	2115	58	,	,	,
1979	2115	59	peeled	peel	VBN
1979	2115	60	,	,	,
1979	2115	61	cut	cut	VBN
1979	2115	62	in	in	IN
1979	2115	63	julienne	julienne	NNP
1979	2115	64	strips	strips	NNP
1979	2115	65	(	(	-LRB-
1979	2115	66	about	about	RB
1979	2115	67	1	1	CD
1979	2115	68	cup	cup	NN
1979	2115	69	)	)	-RRB-
1979	2115	70	1/2	1/2	CD
1979	2115	71	cup	cup	NN
1979	2115	72	low	low	JJ
1979	2115	73	-	-	HYPH
1979	2115	74	sodium	sodium	NN
1979	2115	75	chicken	chicken	NN
1979	2115	76	broth	broth	NN
1979	2115	77	1/2	1/2	CD
1979	2115	78	cup	cup	NN
1979	2115	79	dry	dry	JJ
1979	2115	80	white	white	JJ
1979	2115	81	wine	wine	NN
1979	2115	82	1/4	1/4	CD
1979	2115	83	cup	cup	NN
1979	2115	84	minced	mince	VBD
1979	2115	85	fresh	fresh	JJ
1979	2115	86	parsley	parsley	NN
1979	2115	87	1	1	CD
1979	2115	88	1/2	1/2	CD
1979	2115	89	teaspoons	teaspoon	NNS
1979	2115	90	minced	mince	VBN
1979	2115	91	,	,	,
1979	2115	92	fresh	fresh	JJ
1979	2115	93	oregano	oregano	NN
1979	2115	94	,	,	,
1979	2115	95	or	or	CC
1979	2115	96	1/2	1/2	CD
1979	2115	97	teaspoon	teaspoon	NN
1979	2115	98	dried	dry	VBD
1979	2115	99	1/8	1/8	CD
1979	2115	100	teaspoon	teaspoon	NN
1979	2115	101	ground	ground	NN
1979	2115	102	pepper	pepper	NN
1979	2115	103	1/2	1/2	CD
1979	2115	104	pound	pound	NN
1979	2115	105	spaghetti	spaghetti	NNS
1979	2115	106	,	,	,
1979	2115	107	cooked	cook	VBN
1979	2115	108	,	,	,
1979	2115	109	drained	drain	VBD
1979	2115	110	1/3	1/3	DT
1979	2115	111	cup	cup	NN
1979	2115	112	freshly	freshly	RB
1979	2115	113	grated	grate	VBN
1979	2115	114	Parmesan	Parmesan	NNP
1979	2115	115	cheese	cheese	NN
1979	2115	116	Slice	Slice	NNP
1979	2115	117	breast	breast	NN
1979	2115	118	meat	meat	NN
1979	2115	119	into	into	IN
1979	2115	120	thin	thin	JJ
1979	2115	121	strips	strip	NNS
1979	2115	122	.	.	.
1979	2116	1	In	in	IN
1979	2116	2	a	a	DT
1979	2116	3	large	large	JJ
1979	2116	4	skillet	skillet	NN
1979	2116	5	,	,	,
1979	2116	6	over	over	IN
1979	2116	7	medium	medium	NN
1979	2116	8	-	-	HYPH
1979	2116	9	high	high	JJ
1979	2116	10	heat	heat	NN
1979	2116	11	,	,	,
1979	2116	12	heat	heat	NN
1979	2116	13	1	1	CD
1979	2116	14	tablespoon	tablespoon	NN
1979	2116	15	oil	oil	NN
1979	2116	16	.	.	.
1979	2117	1	Add	add	NN
1979	2117	2	scallions	scallion	NNS
1979	2117	3	and	and	CC
1979	2117	4	garlic	garlic	NN
1979	2117	5	;	;	:
1979	2117	6	cook	cook	NN
1979	2117	7	1	1	CD
1979	2117	8	minute	minute	NN
1979	2117	9	,	,	,
1979	2117	10	stirring	stir	VBG
1979	2117	11	frequently	frequently	RB
1979	2117	12	.	.	.
1979	2118	1	Add	add	NN
1979	2118	2	chicken	chicken	NN
1979	2118	3	;	;	:
1979	2118	4	cook	cook	NN
1979	2118	5	2	2	CD
1979	2118	6	to	to	IN
1979	2118	7	3	3	CD
1979	2118	8	minutes	minute	NNS
1979	2118	9	or	or	CC
1979	2118	10	until	until	IN
1979	2118	11	chicken	chicken	NN
1979	2118	12	turns	turn	VBZ
1979	2118	13	white	white	JJ
1979	2118	14	,	,	,
1979	2118	15	stirring	stir	VBG
1979	2118	16	constantly	constantly	RB
1979	2118	17	.	.	.
1979	2119	1	Remove	remove	VB
1979	2119	2	chicken	chicken	NN
1979	2119	3	and	and	CC
1979	2119	4	vegetables	vegetable	NNS
1979	2119	5	;	;	,
1979	2119	6	set	set	VB
1979	2119	7	aside	aside	RB
1979	2119	8	.	.	.
1979	2120	1	Heat	heat	NN
1979	2120	2	remaining	remain	VBG
1979	2120	3	oil	oil	NN
1979	2120	4	in	in	IN
1979	2120	5	skillet	skillet	NN
1979	2120	6	;	;	:
1979	2120	7	add	add	VB
1979	2120	8	asparagus	asparagus	NN
1979	2120	9	and	and	CC
1979	2120	10	carrots	carrot	NNS
1979	2120	11	and	and	CC
1979	2120	12	cook	cook	NN
1979	2120	13	2	2	CD
1979	2120	14	minutes	minute	NNS
1979	2120	15	,	,	,
1979	2120	16	stirring	stir	VBG
1979	2120	17	frequently	frequently	RB
1979	2120	18	.	.	.
1979	2121	1	Stir	stir	VB
1979	2121	2	in	in	IN
1979	2121	3	broth	broth	NN
1979	2121	4	,	,	,
1979	2121	5	wine	wine	NN
1979	2121	6	,	,	,
1979	2121	7	parsley	parsley	NN
1979	2121	8	,	,	,
1979	2121	9	oregano	oregano	NN
1979	2121	10	and	and	CC
1979	2121	11	pepper	pepper	NN
1979	2121	12	;	;	:
1979	2121	13	simmer	simmer	NN
1979	2121	14	1	1	CD
1979	2121	15	to	to	IN
1979	2121	16	2	2	CD
1979	2121	17	minutes	minute	NNS
1979	2121	18	or	or	CC
1979	2121	19	until	until	IN
1979	2121	20	vegetables	vegetable	NNS
1979	2121	21	are	be	VBP
1979	2121	22	tender	tender	JJ
1979	2121	23	crisp	crisp	JJ
1979	2121	24	.	.	.
1979	2122	1	Place	place	NN
1979	2122	2	spaghetti	spaghetti	NNS
1979	2122	3	on	on	IN
1979	2122	4	large	large	JJ
1979	2122	5	platter	platter	NN
1979	2122	6	;	;	,
1979	2122	7	top	top	NN
1979	2122	8	with	with	IN
1979	2122	9	chicken	chicken	NN
1979	2122	10	mixture	mixture	NN
1979	2122	11	.	.	.
1979	2123	1	Sprinkle	sprinkle	VB
1979	2123	2	with	with	IN
1979	2123	3	cheese	cheese	NN
1979	2123	4	.	.	.
1979	2124	1	Toss	toss	VB
1979	2124	2	and	and	CC
1979	2124	3	serve	serve	VB
1979	2124	4	.	.	.
1979	2125	1	Nutritional	nutritional	JJ
1979	2125	2	Figures	figure	NNS
1979	2125	3	Per	per	IN
1979	2125	4	Serving	serve	VBG
1979	2125	5	Calories	calorie	NNS
1979	2125	6	417	417	CD
1979	2125	7	.	.	.
1979	2126	1	Protein	protein	NN
1979	2126	2	48	48	CD
1979	2126	3	grams	gram	NNS
1979	2126	4	.	.	.
1979	2127	1	Carbohydrate	carbohydrate	NN
1979	2127	2	34	34	CD
1979	2127	3	grams	gram	NNS
1979	2127	4	.	.	.
1979	2128	1	Fat	fat	JJ
1979	2128	2	9	9	CD
1979	2128	3	grams	gram	NNS
1979	2128	4	.	.	.
1979	2129	1	Cholesterol	cholesterol	NN
1979	2129	2	105	105	CD
1979	2129	3	mg	mg	NN
1979	2129	4	.	.	.
1979	2130	1	Sodium	sodium	NN
1979	2130	2	185	185	CD
1979	2130	3	mg	mg	NN
1979	2130	4	.	.	.
1979	2130	5	PINEAPPLE	PINEAPPLE	NNP
1979	2130	6	-	-	HYPH
1979	2130	7	MINTED	mint	VBN
1979	2130	8	ROASTERServes	roasterserve	NNS
1979	2130	9	8	8	CD
1979	2130	10	Microwave	Microwave	NNP
1979	2130	11	Recipe	Recipe	NNP
1979	2130	12	Fat	fat	JJ
1979	2130	13	attracts	attract	VBZ
1979	2130	14	more	more	JJR
1979	2130	15	microwave	microwave	NN
1979	2130	16	energy	energy	NN
1979	2130	17	than	than	IN
1979	2130	18	muscle	muscle	NN
1979	2130	19	does	do	VBZ
1979	2130	20	.	.	.
1979	2131	1	That	that	DT
1979	2131	2	's	be	VBZ
1979	2131	3	good	good	JJ
1979	2131	4	for	for	IN
1979	2131	5	you	-PRON-	PRP
1979	2131	6	if	if	IN
1979	2131	7	you	-PRON-	PRP
1979	2131	8	're	be	VBP
1979	2131	9	on	on	IN
1979	2131	10	a	a	DT
1979	2131	11	low	low	JJ
1979	2131	12	-	-	HYPH
1979	2131	13	fat	fat	NN
1979	2131	14	diet	diet	NN
1979	2131	15	because	because	IN
1979	2131	16	when	when	WRB
1979	2131	17	you	-PRON-	PRP
1979	2131	18	microwave	microwave	VBP
1979	2131	19	chicken	chicken	NN
1979	2131	20	,	,	,
1979	2131	21	the	the	DT
1979	2131	22	fat	fat	NN
1979	2131	23	will	will	MD
1979	2131	24	render	render	VB
1979	2131	25	out	out	RP
1979	2131	26	into	into	IN
1979	2131	27	the	the	DT
1979	2131	28	drippings	dripping	NNS
1979	2131	29	where	where	WRB
1979	2131	30	you	-PRON-	PRP
1979	2131	31	can	can	MD
1979	2131	32	easily	easily	RB
1979	2131	33	discard	discard	VB
1979	2131	34	it	-PRON-	PRP
1979	2131	35	.	.	.
1979	2132	1	1	1	LS
1979	2132	2	whole	whole	JJ
1979	2132	3	roaster	roaster	NN
1979	2132	4	(	(	-LRB-
1979	2132	5	about	about	RB
1979	2132	6	6	6	CD
1979	2132	7	pounds	pound	NNS
1979	2132	8	)	)	-RRB-
1979	2132	9	1	1	CD
1979	2132	10	can	can	NN
1979	2132	11	(	(	-LRB-
1979	2132	12	20-ounces	20-ounces	CD
1979	2132	13	)	)	-RRB-
1979	2132	14	pineapple	pineapple	NN
1979	2132	15	chunks	chunk	NNS
1979	2132	16	in	in	IN
1979	2132	17	their	-PRON-	PRP$
1979	2132	18	own	own	JJ
1979	2132	19	juice	juice	NN
1979	2132	20	about	about	RB
1979	2132	21	1/2	1/2	CD
1979	2132	22	cup	cup	NN
1979	2132	23	pineapple	pineapple	NN
1979	2132	24	juice	juice	NN
1979	2132	25	,	,	,
1979	2132	26	orange	orange	NNP
1979	2132	27	juice	juice	NNP
1979	2132	28	,	,	,
1979	2132	29	or	or	CC
1979	2132	30	water	water	NN
1979	2132	31	1	1	CD
1979	2132	32	-	-	HYPH
1979	2132	33	1/2	1/2	CD
1979	2132	34	tablespoons	tablespoon	NNS
1979	2132	35	cornstarch	cornstarch	NN
1979	2132	36	5	5	CD
1979	2132	37	-	-	SYM
1979	2132	38	6	6	CD
1979	2132	39	small	small	JJ
1979	2132	40	sprigs	sprig	NNS
1979	2132	41	fresh	fresh	JJ
1979	2132	42	mint	mint	NN
1979	2132	43	or	or	CC
1979	2132	44	1	1	CD
1979	2132	45	-	-	SYM
1979	2132	46	1/2	1/2	CD
1979	2132	47	teaspoons	teaspoon	NNS
1979	2132	48	dried	dry	VBN
1979	2132	49	mint	mint	NN
1979	2132	50	leaves	leave	VBZ
1979	2132	51	2	2	CD
1979	2132	52	tablespoons	tablespoon	NNS
1979	2132	53	unsalted	unsalted	JJ
1979	2132	54	margarine	margarine	NN
1979	2132	55	,	,	,
1979	2132	56	melted	melt	VBN
1979	2132	57	Remove	Remove	NNP
1979	2132	58	and	and	CC
1979	2132	59	discard	discard	VB
1979	2132	60	any	any	DT
1979	2132	61	visible	visible	JJ
1979	2132	62	fat	fat	NN
1979	2132	63	from	from	IN
1979	2132	64	roaster	roaster	NN
1979	2132	65	cavity	cavity	NN
1979	2132	66	.	.	.
1979	2133	1	Remove	remove	VB
1979	2133	2	giblets	giblet	NNS
1979	2133	3	.	.	.
1979	2134	1	Place	place	NN
1979	2134	2	,	,	,
1979	2134	3	breast	breast	NN
1979	2134	4	side	side	NN
1979	2134	5	down	down	RB
1979	2134	6	,	,	,
1979	2134	7	on	on	IN
1979	2134	8	microwave	microwave	JJ
1979	2134	9	-	-	HYPH
1979	2134	10	safe	safe	JJ
1979	2134	11	roasting	roast	VBG
1979	2134	12	utensil	utensil	RB
1979	2134	13	.	.	.
1979	2135	1	Drain	drain	VB
1979	2135	2	pineapple	pineapple	NN
1979	2135	3	chunks	chunk	NNS
1979	2135	4	,	,	,
1979	2135	5	reserving	reserve	VBG
1979	2135	6	juice	juice	NN
1979	2135	7	and	and	CC
1979	2135	8	chunks	chunk	NNS
1979	2135	9	.	.	.
1979	2136	1	Add	add	VB
1979	2136	2	additional	additional	JJ
1979	2136	3	juice	juice	NN
1979	2136	4	or	or	CC
1979	2136	5	water	water	NN
1979	2136	6	to	to	TO
1979	2136	7	reserved	reserved	VB
1979	2136	8	juice	juice	NN
1979	2136	9	to	to	TO
1979	2136	10	measure	measure	VB
1979	2136	11	1	1	CD
1979	2136	12	-	-	SYM
1979	2136	13	1/2	1/2	CD
1979	2136	14	cups	cup	NNS
1979	2136	15	.	.	.
1979	2137	1	Place	place	NN
1979	2137	2	cornstarch	cornstarch	NN
1979	2137	3	in	in	IN
1979	2137	4	4-cup	4-cup	NNP
1979	2137	5	glass	glass	NN
1979	2137	6	container	container	NN
1979	2137	7	and	and	CC
1979	2137	8	gradually	gradually	RB
1979	2137	9	stir	stir	VB
1979	2137	10	juice	juice	NN
1979	2137	11	into	into	IN
1979	2137	12	cornstarch	cornstarch	NN
1979	2137	13	until	until	IN
1979	2137	14	smooth	smooth	JJ
1979	2137	15	.	.	.
1979	2138	1	Microwave	microwave	VB
1979	2138	2	at	at	IN
1979	2138	3	HIGH	HIGH	NNP
1979	2138	4	(	(	-LRB-
1979	2138	5	100	100	CD
1979	2138	6	%	%	NN
1979	2138	7	power	power	NN
1979	2138	8	)	)	-RRB-
1979	2138	9	2	2	CD
1979	2138	10	minutes	minute	NNS
1979	2138	11	;	;	:
1979	2138	12	stir	stir	NN
1979	2138	13	and	and	CC
1979	2138	14	microwave	microwave	VB
1979	2138	15	2	2	CD
1979	2138	16	minutes	minute	NNS
1979	2138	17	longer	long	RBR
1979	2138	18	or	or	CC
1979	2138	19	until	until	IN
1979	2138	20	mixture	mixture	NN
1979	2138	21	boils	boil	VBZ
1979	2138	22	and	and	CC
1979	2138	23	thickens	thicken	NNS
1979	2138	24	.	.	.
1979	2139	1	Add	add	VB
1979	2139	2	mint	mint	NN
1979	2139	3	(	(	-LRB-
1979	2139	4	if	if	IN
1979	2139	5	using	use	VBG
1979	2139	6	fresh	fresh	JJ
1979	2139	7	mint	mint	NN
1979	2139	8	,	,	,
1979	2139	9	remove	remove	VB
1979	2139	10	sprigs	sprig	NNS
1979	2139	11	after	after	IN
1979	2139	12	five	five	CD
1979	2139	13	minutes	minute	NNS
1979	2139	14	)	)	-RRB-
1979	2139	15	.	.	.
1979	2140	1	Remove	remove	VB
1979	2140	2	1/2	1/2	CD
1979	2140	3	cup	cup	NN
1979	2140	4	of	of	IN
1979	2140	5	mixture	mixture	NN
1979	2140	6	for	for	IN
1979	2140	7	glaze	glaze	NN
1979	2140	8	;	;	:
1979	2140	9	stir	stir	VB
1979	2140	10	pineapple	pineapple	NN
1979	2140	11	chunks	chunk	NNS
1979	2140	12	into	into	IN
1979	2140	13	remaining	remain	VBG
1979	2140	14	mixture	mixture	NN
1979	2140	15	for	for	IN
1979	2140	16	sauce	sauce	NN
1979	2140	17	and	and	CC
1979	2140	18	set	set	VB
1979	2140	19	aside	aside	RB
1979	2140	20	.	.	.
1979	2141	1	Brush	Brush	NNP
1979	2141	2	roaster	roaster	VBP
1979	2141	3	with	with	IN
1979	2141	4	melted	melted	JJ
1979	2141	5	margarine	margarine	NN
1979	2141	6	;	;	:
1979	2141	7	cover	cover	VB
1979	2141	8	with	with	IN
1979	2141	9	wax	wax	NN
1979	2141	10	paper	paper	NN
1979	2141	11	.	.	.
1979	2142	1	Microwave	microwave	VB
1979	2142	2	at	at	IN
1979	2142	3	MEDIUM	MEDIUM	NNP
1979	2142	4	-	-	HYPH
1979	2142	5	HIGH	HIGH	NNP
1979	2142	6	(	(	-LRB-
1979	2142	7	70	70	CD
1979	2142	8	%	%	NN
1979	2142	9	power	power	NN
1979	2142	10	)	)	-RRB-
1979	2142	11	10	10	CD
1979	2142	12	to	to	TO
1979	2142	13	12	12	CD
1979	2142	14	minutes	minute	NNS
1979	2142	15	per	per	IN
1979	2142	16	pound	pound	NN
1979	2142	17	,	,	,
1979	2142	18	brushing	brush	VBG
1979	2142	19	with	with	IN
1979	2142	20	glaze	glaze	NN
1979	2142	21	several	several	JJ
1979	2142	22	times	time	NNS
1979	2142	23	during	during	IN
1979	2142	24	cooking	cooking	NN
1979	2142	25	.	.	.
1979	2143	1	Halfway	halfway	RB
1979	2143	2	through	through	IN
1979	2143	3	cooking	cooking	NN
1979	2143	4	time	time	NN
1979	2143	5	,	,	,
1979	2143	6	turn	turn	VB
1979	2143	7	roaster	roaster	NN
1979	2143	8	over	over	RP
1979	2143	9	,	,	,
1979	2143	10	using	use	VBG
1979	2143	11	paper	paper	NN
1979	2143	12	towels	towel	NNS
1979	2143	13	to	to	TO
1979	2143	14	protect	protect	VB
1979	2143	15	hands	hand	NNS
1979	2143	16	.	.	.
1979	2144	1	Pour	pour	VB
1979	2144	2	off	off	RP
1979	2144	3	drippings	dripping	NNS
1979	2144	4	and	and	CC
1979	2144	5	reserve	reserve	NN
1979	2144	6	,	,	,
1979	2144	7	if	if	IN
1979	2144	8	desired	desire	VBN
1979	2144	9	.	.	.
1979	2145	1	Baste	Baste	NNP
1979	2145	2	bird	bird	NN
1979	2145	3	with	with	IN
1979	2145	4	glaze	glaze	NN
1979	2145	5	and	and	CC
1979	2145	6	cover	cover	VB
1979	2145	7	again	again	RB
1979	2145	8	with	with	IN
1979	2145	9	wax	wax	NN
1979	2145	10	paper	paper	NN
1979	2145	11	;	;	:
1979	2145	12	complete	complete	JJ
1979	2145	13	cooking	cooking	NN
1979	2145	14	.	.	.
1979	2146	1	Let	let	VB
1979	2146	2	stand	stand	VB
1979	2146	3	,	,	,
1979	2146	4	covered	cover	VBN
1979	2146	5	with	with	IN
1979	2146	6	aluminum	aluminum	NN
1979	2146	7	foil	foil	NN
1979	2146	8	,	,	,
1979	2146	9	20	20	CD
1979	2146	10	minutes	minute	NNS
1979	2146	11	.	.	.
1979	2147	1	(	(	-LRB-
1979	2147	2	Standing	stand	VBG
1979	2147	3	time	time	NN
1979	2147	4	is	be	VBZ
1979	2147	5	important	important	JJ
1979	2147	6	even	even	RB
1979	2147	7	if	if	IN
1979	2147	8	Bird	Bird	NNP
1979	2147	9	-	-	HYPH
1979	2147	10	Watcher	Watcher	NNP
1979	2147	11	Thermometer	Thermometer	NNP
1979	2147	12	has	have	VBZ
1979	2147	13	popped	pop	VBN
1979	2147	14	.	.	.
1979	2147	15	)	)	-RRB-
1979	2148	1	After	after	IN
1979	2148	2	standing	stand	VBG
1979	2148	3	time	time	NN
1979	2148	4	,	,	,
1979	2148	5	juice	juice	NN
1979	2148	6	should	should	MD
1979	2148	7	run	run	VB
1979	2148	8	clear	clear	JJ
1979	2148	9	with	with	IN
1979	2148	10	no	no	DT
1979	2148	11	hint	hint	NN
1979	2148	12	of	of	IN
1979	2148	13	pink	pink	NN
1979	2148	14	when	when	WRB
1979	2148	15	thigh	thigh	NNP
1979	2148	16	is	be	VBZ
1979	2148	17	pierced	pierce	VBN
1979	2148	18	.	.	.
1979	2149	1	To	to	TO
1979	2149	2	reheat	reheat	VB
1979	2149	3	sauce	sauce	NN
1979	2149	4	,	,	,
1979	2149	5	microwave	microwave	VBP
1979	2149	6	at	at	IN
1979	2149	7	HIGH	HIGH	NNP
1979	2149	8	for	for	IN
1979	2149	9	two	two	CD
1979	2149	10	minutes	minute	NNS
1979	2149	11	.	.	.
1979	2150	1	Serve	serve	VB
1979	2150	2	hot	hot	JJ
1979	2150	3	sauce	sauce	NN
1979	2150	4	with	with	IN
1979	2150	5	roaster	roaster	NN
1979	2150	6	.	.	.
1979	2151	1	Nutritional	nutritional	JJ
1979	2151	2	Figures	figure	NNS
1979	2151	3	Per	per	IN
1979	2151	4	Serving	serve	VBG
1979	2151	5	:	:	:
1979	2151	6	Calories	calorie	NNS
1979	2151	7	343	343	CD
1979	2151	8	.	.	.
1979	2152	1	Protein	protein	NN
1979	2152	2	38	38	CD
1979	2152	3	grams	gram	NNS
1979	2152	4	.	.	.
1979	2153	1	Carbohydrate	carbohydrate	NN
1979	2153	2	14	14	CD
1979	2153	3	grams	gram	NNS
1979	2153	4	.	.	.
1979	2154	1	Fat	fat	JJ
1979	2154	2	14	14	CD
1979	2154	3	grams	gram	NNS
1979	2154	4	.	.	.
1979	2155	1	Cholesterol	cholesterol	NN
1979	2155	2	107	107	CD
1979	2155	3	mg	mg	NN
1979	2155	4	.	.	.
1979	2156	1	Sodium	sodium	NN
1979	2156	2	97	97	CD
1979	2156	3	mg	mg	NN
1979	2156	4	.	.	.
1979	2156	5	ROASTED	roasted	JJ
1979	2156	6	CORNISH	CORNISH	NNS
1979	2156	7	HENS	hen	VBD
1979	2156	8	WITH	with	IN
1979	2156	9	NEW	new	JJ
1979	2156	10	POTATOESServes	potatoesserve	NNS
1979	2156	11	4	4	CD
1979	2156	12	When	when	WRB
1979	2156	13	you	-PRON-	PRP
1979	2156	14	combine	combine	VBP
1979	2156	15	tender	tender	NN
1979	2156	16	-	-	HYPH
1979	2156	17	skinned	skinned	JJ
1979	2156	18	new	new	JJ
1979	2156	19	potatoes	potato	NNS
1979	2156	20	with	with	IN
1979	2156	21	Cornish	cornish	JJ
1979	2156	22	game	game	NN
1979	2156	23	hens	hen	NNS
1979	2156	24	,	,	,
1979	2156	25	you	-PRON-	PRP
1979	2156	26	have	have	VBP
1979	2156	27	almost	almost	RB
1979	2156	28	a	a	DT
1979	2156	29	complete	complete	JJ
1979	2156	30	meal	meal	NN
1979	2156	31	in	in	IN
1979	2156	32	one	one	CD
1979	2156	33	pan	pan	NN
1979	2156	34	.	.	.
1979	2157	1	Add	add	VB
1979	2157	2	a	a	DT
1979	2157	3	fresh	fresh	JJ
1979	2157	4	green	green	JJ
1979	2157	5	vegetable	vegetable	NN
1979	2157	6	to	to	TO
1979	2157	7	complete	complete	VB
1979	2157	8	a	a	DT
1979	2157	9	wholesome	wholesome	JJ
1979	2157	10	menu	menu	NN
1979	2157	11	.	.	.
1979	2158	1	2	2	CD
1979	2158	2	fresh	fresh	JJ
1979	2158	3	Cornish	cornish	JJ
1979	2158	4	game	game	NN
1979	2158	5	hens	hen	VBZ
1979	2158	6	vegetable	vegetable	NN
1979	2158	7	cooking	cooking	NN
1979	2158	8	spray	spray	NN
1979	2158	9	2	2	CD
1979	2158	10	tablespoons	tablespoon	NNS
1979	2158	11	unsalted	unsalted	JJ
1979	2158	12	margarine	margarine	NN
1979	2158	13	,	,	,
1979	2158	14	melted	melt	VBD
1979	2158	15	1	1	CD
1979	2158	16	teaspoon	teaspoon	NN
1979	2158	17	minced	mince	VBN
1979	2158	18	shallot	shallot	NN
1979	2158	19	or	or	CC
1979	2158	20	scallion	scallion	NN
1979	2158	21	1	1	CD
1979	2158	22	and	and	CC
1979	2158	23	1/2	1/2	CD
1979	2158	24	teaspoons	teaspoon	NNS
1979	2158	25	fresh	fresh	JJ
1979	2158	26	rosemary	rosemary	NN
1979	2158	27	or	or	CC
1979	2158	28	1/2	1/2	CD
1979	2158	29	teaspoon	teaspoon	NN
1979	2158	30	dried	dry	VBN
1979	2158	31	ground	ground	NN
1979	2158	32	pepper	pepper	NN
1979	2158	33	to	to	TO
1979	2158	34	taste	taste	VB
1979	2158	35	6	6	CD
1979	2158	36	small	small	JJ
1979	2158	37	new	new	JJ
1979	2158	38	potatoes	potato	NNS
1979	2158	39	,	,	,
1979	2158	40	quartered	quarter	VBN
1979	2158	41	16	16	CD
1979	2158	42	pearl	pearl	NN
1979	2158	43	onions	onion	NNS
1979	2158	44	,	,	,
1979	2158	45	peeled	peel	VBD
1979	2158	46	1	1	CD
1979	2158	47	cup	cup	NN
1979	2158	48	low	low	JJ
1979	2158	49	-	-	HYPH
1979	2158	50	sodium	sodium	NN
1979	2158	51	chicken	chicken	NN
1979	2158	52	broth	broth	NN
1979	2158	53	2	2	CD
1979	2158	54	tablespoons	tablespoon	NNS
1979	2158	55	cold	cold	JJ
1979	2158	56	water	water	NN
1979	2158	57	1	1	CD
1979	2158	58	tablespoon	tablespoon	NN
1979	2158	59	cornstarch	cornstarch	NN
1979	2158	60	Preheat	Preheat	NNP
1979	2158	61	oven	oven	VBD
1979	2158	62	to	to	IN
1979	2158	63	350oF.	350of.	CD
1979	2159	1	With	with	IN
1979	2159	2	sharp	sharp	JJ
1979	2159	3	knife	knife	NN
1979	2159	4	or	or	CC
1979	2159	5	poultry	poultry	NN
1979	2159	6	shears	shear	NNS
1979	2159	7	,	,	,
1979	2159	8	cut	cut	VB
1979	2159	9	hens	hen	NNS
1979	2159	10	lengthwise	lengthwise	RB
1979	2159	11	in	in	IN
1979	2159	12	half	half	NN
1979	2159	13	.	.	.
1979	2160	1	Remove	remove	VB
1979	2160	2	and	and	CC
1979	2160	3	discard	discard	VB
1979	2160	4	any	any	DT
1979	2160	5	visible	visible	JJ
1979	2160	6	fat	fat	NN
1979	2160	7	from	from	IN
1979	2160	8	cavity	cavity	NN
1979	2160	9	.	.	.
1979	2161	1	Spray	spray	VB
1979	2161	2	shallow	shallow	JJ
1979	2161	3	roasting	roast	VBG
1979	2161	4	pan	pan	NN
1979	2161	5	lightly	lightly	RB
1979	2161	6	with	with	IN
1979	2161	7	vegetable	vegetable	NN
1979	2161	8	cooking	cooking	NN
1979	2161	9	spray	spray	NN
1979	2161	10	.	.	.
1979	2162	1	Place	place	NN
1979	2162	2	hens	hen	VBZ
1979	2162	3	skin	skin	NN
1979	2162	4	-	-	HYPH
1979	2162	5	side	side	NN
1979	2162	6	up	up	RP
1979	2162	7	in	in	IN
1979	2162	8	pan	pan	NN
1979	2162	9	.	.	.
1979	2163	1	Stir	stir	VB
1979	2163	2	together	together	RB
1979	2163	3	margarine	margarine	NN
1979	2163	4	and	and	CC
1979	2163	5	shallot	shallot	NN
1979	2163	6	;	;	,
1979	2163	7	brush	brush	NN
1979	2163	8	on	on	IN
1979	2163	9	hens	hen	NNS
1979	2163	10	and	and	CC
1979	2163	11	sprinkle	sprinkle	VB
1979	2163	12	with	with	IN
1979	2163	13	rosemary	rosemary	JJ
1979	2163	14	and	and	CC
1979	2163	15	pepper	pepper	NN
1979	2163	16	.	.	.
1979	2164	1	Arrange	arrange	JJ
1979	2164	2	potatoes	potato	NNS
1979	2164	3	and	and	CC
1979	2164	4	onions	onion	NNS
1979	2164	5	around	around	IN
1979	2164	6	hens	hen	NNS
1979	2164	7	.	.	.
1979	2165	1	Cover	Cover	NNP
1979	2165	2	pan	pan	NN
1979	2165	3	with	with	IN
1979	2165	4	foil	foil	NN
1979	2165	5	.	.	.
1979	2166	1	Bake	bake	VB
1979	2166	2	20	20	CD
1979	2166	3	minutes	minute	NNS
1979	2166	4	.	.	.
1979	2167	1	Uncover	uncover	VB
1979	2167	2	and	and	CC
1979	2167	3	continue	continue	VB
1979	2167	4	baking	bake	VBG
1979	2167	5	,	,	,
1979	2167	6	basting	baste	VBG
1979	2167	7	occasionally	occasionally	RB
1979	2167	8	,	,	,
1979	2167	9	20	20	CD
1979	2167	10	to	to	TO
1979	2167	11	30	30	CD
1979	2167	12	minutes	minute	NNS
1979	2167	13	or	or	CC
1979	2167	14	until	until	IN
1979	2167	15	hens	hen	NNS
1979	2167	16	and	and	CC
1979	2167	17	vegetables	vegetable	NNS
1979	2167	18	are	be	VBP
1979	2167	19	tender	tender	JJ
1979	2167	20	.	.	.
1979	2168	1	Remove	remove	VB
1979	2168	2	to	to	IN
1979	2168	3	serving	serve	VBG
1979	2168	4	platter	platter	NN
1979	2168	5	.	.	.
1979	2169	1	Cover	cover	VB
1979	2169	2	with	with	IN
1979	2169	3	foil	foil	NN
1979	2169	4	;	;	:
1979	2169	5	keep	keep	VB
1979	2169	6	warm	warm	JJ
1979	2169	7	.	.	.
1979	2170	1	Pour	pour	VB
1979	2170	2	pan	pan	NN
1979	2170	3	drippings	dripping	NNS
1979	2170	4	into	into	IN
1979	2170	5	measuring	measure	VBG
1979	2170	6	cup	cup	NN
1979	2170	7	.	.	.
1979	2171	1	Allow	allow	VB
1979	2171	2	to	to	TO
1979	2171	3	stand	stand	VB
1979	2171	4	several	several	JJ
1979	2171	5	minutes	minute	NNS
1979	2171	6	until	until	IN
1979	2171	7	fat	fat	JJ
1979	2171	8	drippings	dripping	NNS
1979	2171	9	separate	separate	VBP
1979	2171	10	from	from	IN
1979	2171	11	hen	hen	NNS
1979	2171	12	juices	juice	NNS
1979	2171	13	;	;	:
1979	2171	14	discard	discard	VB
1979	2171	15	fat	fat	NN
1979	2171	16	.	.	.
1979	2172	1	Return	return	NN
1979	2172	2	hen	hen	NN
1979	2172	3	juices	juice	NNS
1979	2172	4	to	to	IN
1979	2172	5	roasting	roast	VBG
1979	2172	6	pan	pan	NN
1979	2172	7	;	;	:
1979	2172	8	add	add	VB
1979	2172	9	broth	broth	NN
1979	2172	10	.	.	.
1979	2173	1	Bring	bring	VB
1979	2173	2	to	to	IN
1979	2173	3	a	a	DT
1979	2173	4	boil	boil	NN
1979	2173	5	over	over	IN
1979	2173	6	medium	medium	JJ
1979	2173	7	heat	heat	NN
1979	2173	8	,	,	,
1979	2173	9	stirring	stir	VBG
1979	2173	10	up	up	RP
1979	2173	11	brown	brown	JJ
1979	2173	12	bits	bit	NNS
1979	2173	13	from	from	IN
1979	2173	14	bottom	bottom	NN
1979	2173	15	of	of	IN
1979	2173	16	pan	pan	NN
1979	2173	17	.	.	.
1979	2174	1	In	in	IN
1979	2174	2	cup	cup	NN
1979	2174	3	,	,	,
1979	2174	4	blend	blend	NN
1979	2174	5	water	water	NN
1979	2174	6	and	and	CC
1979	2174	7	cornstarch	cornstarch	NN
1979	2174	8	until	until	IN
1979	2174	9	smooth	smooth	JJ
1979	2174	10	;	;	:
1979	2174	11	stir	stir	VB
1979	2174	12	into	into	IN
1979	2174	13	broth	broth	NN
1979	2174	14	mixture	mixture	NN
1979	2174	15	.	.	.
1979	2175	1	Bring	bring	VB
1979	2175	2	to	to	IN
1979	2175	3	a	a	DT
1979	2175	4	boil	boil	NN
1979	2175	5	;	;	:
1979	2175	6	boil	boil	VB
1979	2175	7	1	1	CD
1979	2175	8	minute	minute	NN
1979	2175	9	,	,	,
1979	2175	10	stirring	stir	VBG
1979	2175	11	constantly	constantly	RB
1979	2175	12	.	.	.
1979	2176	1	Serve	serve	VB
1979	2176	2	gravy	gravy	NN
1979	2176	3	with	with	IN
1979	2176	4	hens	hen	NNS
1979	2176	5	and	and	CC
1979	2176	6	vegetables	vegetable	NNS
1979	2176	7	.	.	.
1979	2177	1	Nutritional	nutritional	JJ
1979	2177	2	Figures	figure	NNS
1979	2177	3	Per	per	IN
1979	2177	4	Serving	serve	VBG
1979	2177	5	Calories	calorie	NNS
1979	2177	6	463	463	CD
1979	2177	7	.	.	.
1979	2178	1	Protein	protein	NN
1979	2178	2	38	38	CD
1979	2178	3	grams	gram	NNS
1979	2178	4	.	.	.
1979	2179	1	Carbohydrate	carbohydrate	NN
1979	2179	2	25	25	CD
1979	2179	3	grams	gram	NNS
1979	2179	4	.	.	.
1979	2180	1	Fat	fat	JJ
1979	2180	2	23	23	CD
1979	2180	3	grams	gram	NNS
1979	2180	4	.	.	.
1979	2181	1	Cholesterol	cholesterol	NN
1979	2181	2	110	110	CD
1979	2181	3	mg	mg	CD
1979	2181	4	.	.	.
1979	2182	1	Sodium	sodium	NN
1979	2182	2	129	129	CD
1979	2182	3	mg	mg	CD
1979	2182	4	.	.	.
1979	2182	5	ROASTER	ROASTER	NNP
1979	2182	6	PAPRIKASHServes	paprikashserve	VBZ
1979	2182	7	8	8	CD
1979	2182	8	This	this	DT
1979	2182	9	comment	comment	NN
1979	2182	10	has	have	VBZ
1979	2182	11	nothing	nothing	NN
1979	2182	12	to	to	TO
1979	2182	13	do	do	VB
1979	2182	14	with	with	IN
1979	2182	15	this	this	DT
1979	2182	16	recipe	recipe	NN
1979	2182	17	,	,	,
1979	2182	18	but	but	CC
1979	2182	19	I	-PRON-	PRP
1979	2182	20	'm	be	VBP
1979	2182	21	slipping	slip	VBG
1979	2182	22	it	-PRON-	PRP
1979	2182	23	in	in	RP
1979	2182	24	here	here	RB
1979	2182	25	because	because	IN
1979	2182	26	I	-PRON-	PRP
1979	2182	27	thought	think	VBD
1979	2182	28	you	-PRON-	PRP
1979	2182	29	might	may	MD
1979	2182	30	like	like	VB
1979	2182	31	to	to	TO
1979	2182	32	know	know	VB
1979	2182	33	about	about	IN
1979	2182	34	it	-PRON-	PRP
1979	2182	35	!	!	.
1979	2183	1	Fitness	fitness	NN
1979	2183	2	declines	decline	VBZ
1979	2183	3	if	if	IN
1979	2183	4	you	-PRON-	PRP
1979	2183	5	exercise	exercise	VBP
1979	2183	6	two	two	CD
1979	2183	7	days	day	NNS
1979	2183	8	or	or	CC
1979	2183	9	less	less	JJR
1979	2183	10	each	each	DT
1979	2183	11	week	week	NN
1979	2183	12	.	.	.
1979	2184	1	Fitness	fitness	NN
1979	2184	2	is	be	VBZ
1979	2184	3	maintained	maintain	VBN
1979	2184	4	if	if	IN
1979	2184	5	you	-PRON-	PRP
1979	2184	6	exercise	exercise	VBP
1979	2184	7	three	three	CD
1979	2184	8	days	day	NNS
1979	2184	9	a	a	DT
1979	2184	10	week	week	NN
1979	2184	11	.	.	.
1979	2185	1	Fitness	fitness	NN
1979	2185	2	is	be	VBZ
1979	2185	3	improved	improve	VBN
1979	2185	4	if	if	IN
1979	2185	5	you	-PRON-	PRP
1979	2185	6	exercise	exercise	VBP
1979	2185	7	four	four	CD
1979	2185	8	or	or	CC
1979	2185	9	more	more	JJR
1979	2185	10	days	day	NNS
1979	2185	11	a	a	DT
1979	2185	12	week	week	NN
1979	2185	13	.	.	.
1979	2186	1	1	1	LS
1979	2186	2	whole	whole	JJ
1979	2186	3	roaster	roaster	NN
1979	2186	4	(	(	-LRB-
1979	2186	5	about	about	RB
1979	2186	6	6	6	CD
1979	2186	7	pounds	pound	NNS
1979	2186	8	)	)	-RRB-
1979	2186	9	1/4	1/4	CD
1979	2186	10	cup	cup	NN
1979	2186	11	vegetable	vegetable	NN
1979	2186	12	oil	oil	NN
1979	2186	13	8	8	CD
1979	2186	14	small	small	JJ
1979	2186	15	white	white	JJ
1979	2186	16	onions	onion	NNS
1979	2186	17	,	,	,
1979	2186	18	peeled	peel	VBD
1979	2186	19	4	4	CD
1979	2186	20	carrots	carrot	NNS
1979	2186	21	,	,	,
1979	2186	22	peeled	peel	VBN
1979	2186	23	and	and	CC
1979	2186	24	quartered	quarter	VBN
1979	2186	25	1	1	CD
1979	2186	26	-	-	SYM
1979	2186	27	1/4	1/4	CD
1979	2186	28	cups	cup	NNS
1979	2186	29	low	low	JJ
1979	2186	30	-	-	HYPH
1979	2186	31	sodium	sodium	NN
1979	2186	32	chicken	chicken	NN
1979	2186	33	broth	broth	NN
1979	2186	34	2	2	CD
1979	2186	35	tablespoons	tablespoon	NNS
1979	2186	36	paprika	paprika	NNS
1979	2186	37	,	,	,
1979	2186	38	divided	divide	VBD
1979	2186	39	1/4	1/4	CD
1979	2186	40	teaspoon	teaspoon	NN
1979	2186	41	ground	ground	NN
1979	2186	42	pepper	pepper	NN
1979	2186	43	1/4	1/4	CD
1979	2186	44	cup	cup	NN
1979	2186	45	water	water	NN
1979	2186	46	2	2	CD
1979	2186	47	tablespoons	tablespoon	NNS
1979	2186	48	cornstarch	cornstarch	NN
1979	2186	49	1	1	CD
1979	2186	50	cup	cup	NN
1979	2186	51	plain	plain	JJ
1979	2186	52	low	low	JJ
1979	2186	53	-	-	HYPH
1979	2186	54	fat	fat	NN
1979	2186	55	yogurt	yogurt	NN
1979	2186	56	Remove	remove	VB
1979	2186	57	and	and	CC
1979	2186	58	discard	discard	VB
1979	2186	59	any	any	DT
1979	2186	60	visible	visible	JJ
1979	2186	61	fat	fat	NN
1979	2186	62	from	from	IN
1979	2186	63	cavity	cavity	NN
1979	2186	64	.	.	.
1979	2187	1	Remove	remove	VB
1979	2187	2	giblets	giblet	NNS
1979	2187	3	,	,	,
1979	2187	4	tie	tie	VB
1979	2187	5	legs	leg	NNS
1979	2187	6	together	together	RB
1979	2187	7	and	and	CC
1979	2187	8	fold	fold	VB
1979	2187	9	wings	wing	NNS
1979	2187	10	back	back	RP
1979	2187	11	.	.	.
1979	2188	1	Fasten	fasten	JJ
1979	2188	2	neck	neck	NN
1979	2188	3	with	with	IN
1979	2188	4	wooden	wooden	JJ
1979	2188	5	pick	pick	NN
1979	2188	6	or	or	CC
1979	2188	7	small	small	JJ
1979	2188	8	skewer	skewer	NN
1979	2188	9	.	.	.
1979	2189	1	In	in	IN
1979	2189	2	8-quart	8-quart	CD
1979	2189	3	saucepot	saucepot	NN
1979	2189	4	over	over	IN
1979	2189	5	medium	medium	NNP
1979	2189	6	heat	heat	NNP
1979	2189	7	,	,	,
1979	2189	8	heat	heat	NN
1979	2189	9	oil	oil	NN
1979	2189	10	.	.	.
1979	2190	1	Add	add	VB
1979	2190	2	roaster	roaster	NN
1979	2190	3	.	.	.
1979	2191	1	Cook	cook	VB
1979	2191	2	about	about	RB
1979	2191	3	30	30	CD
1979	2191	4	minutes	minute	NNS
1979	2191	5	,	,	,
1979	2191	6	turning	turn	VBG
1979	2191	7	until	until	IN
1979	2191	8	browned	brown	VBN
1979	2191	9	on	on	IN
1979	2191	10	all	all	DT
1979	2191	11	sides	side	NNS
1979	2191	12	.	.	.
1979	2192	1	Remove	remove	VB
1979	2192	2	and	and	CC
1979	2192	3	set	set	VB
1979	2192	4	aside	aside	RB
1979	2192	5	.	.	.
1979	2193	1	Add	add	VB
1979	2193	2	onions	onion	NNS
1979	2193	3	and	and	CC
1979	2193	4	carrots	carrot	NNS
1979	2193	5	;	;	:
1979	2193	6	cook	cook	NN
1979	2193	7	3	3	CD
1979	2193	8	minutes	minute	NNS
1979	2193	9	,	,	,
1979	2193	10	stirring	stir	VBG
1979	2193	11	frequently	frequently	RB
1979	2193	12	.	.	.
1979	2194	1	Remove	remove	VB
1979	2194	2	vegetables	vegetable	NNS
1979	2194	3	.	.	.
1979	2195	1	Pour	pour	VB
1979	2195	2	off	off	RP
1979	2195	3	fat	fat	NN
1979	2195	4	and	and	CC
1979	2195	5	stir	stir	VB
1979	2195	6	in	in	IN
1979	2195	7	broth	broth	NN
1979	2195	8	,	,	,
1979	2195	9	1	1	CD
1979	2195	10	tablespoon	tablespoon	NN
1979	2195	11	paprika	paprika	NNS
1979	2195	12	and	and	CC
1979	2195	13	pepper	pepper	NN
1979	2195	14	.	.	.
1979	2196	1	Return	return	NN
1979	2196	2	roaster	roaster	NN
1979	2196	3	to	to	IN
1979	2196	4	saucepot	saucepot	NN
1979	2196	5	;	;	:
1979	2196	6	sprinkle	sprinkle	VB
1979	2196	7	with	with	IN
1979	2196	8	remaining	remain	VBG
1979	2196	9	paprika	paprika	NNS
1979	2196	10	.	.	.
1979	2197	1	Arrange	arrange	NN
1979	2197	2	onions	onion	NNS
1979	2197	3	and	and	CC
1979	2197	4	carrots	carrot	NNS
1979	2197	5	around	around	IN
1979	2197	6	roaster	roaster	NN
1979	2197	7	.	.	.
1979	2198	1	Reduce	reduce	VB
1979	2198	2	heat	heat	NN
1979	2198	3	to	to	IN
1979	2198	4	medium	medium	JJ
1979	2198	5	low	low	JJ
1979	2198	6	;	;	:
1979	2198	7	cover	cover	NN
1979	2198	8	and	and	CC
1979	2198	9	simmer	simmer	JJ
1979	2198	10	1	1	CD
1979	2198	11	hour	hour	NN
1979	2198	12	or	or	CC
1979	2198	13	until	until	IN
1979	2198	14	roaster	roaster	NN
1979	2198	15	juices	juice	NNS
1979	2198	16	run	run	VBP
1979	2198	17	clear	clear	JJ
1979	2198	18	with	with	IN
1979	2198	19	no	no	DT
1979	2198	20	hint	hint	NN
1979	2198	21	of	of	IN
1979	2198	22	pink	pink	NN
1979	2198	23	when	when	WRB
1979	2198	24	thigh	thigh	NNP
1979	2198	25	is	be	VBZ
1979	2198	26	pierced	pierce	VBN
1979	2198	27	and	and	CC
1979	2198	28	vegetables	vegetable	NNS
1979	2198	29	are	be	VBP
1979	2198	30	tender	tender	JJ
1979	2198	31	.	.	.
1979	2199	1	Remove	remove	VB
1979	2199	2	roaster	roaster	NN
1979	2199	3	and	and	CC
1979	2199	4	vegetables	vegetable	NNS
1979	2199	5	to	to	IN
1979	2199	6	serving	serve	VBG
1979	2199	7	platter	platter	NN
1979	2199	8	;	;	:
1979	2199	9	keep	keep	VB
1979	2199	10	warm	warm	JJ
1979	2199	11	.	.	.
1979	2200	1	In	in	IN
1979	2200	2	cup	cup	NN
1979	2200	3	,	,	,
1979	2200	4	blend	blend	NN
1979	2200	5	water	water	NN
1979	2200	6	and	and	CC
1979	2200	7	cornstarch	cornstarch	NN
1979	2200	8	until	until	IN
1979	2200	9	smooth	smooth	JJ
1979	2200	10	;	;	:
1979	2200	11	stir	stir	VB
1979	2200	12	into	into	IN
1979	2200	13	liquid	liquid	NN
1979	2200	14	in	in	IN
1979	2200	15	saucepot	saucepot	NN
1979	2200	16	.	.	.
1979	2201	1	Bring	bring	VB
1979	2201	2	to	to	IN
1979	2201	3	a	a	DT
1979	2201	4	boil	boil	NN
1979	2201	5	over	over	IN
1979	2201	6	medium	medium	JJ
1979	2201	7	heat	heat	NN
1979	2201	8	;	;	:
1979	2201	9	boil	boil	VB
1979	2201	10	1	1	CD
1979	2201	11	minute	minute	NN
1979	2201	12	,	,	,
1979	2201	13	stirring	stir	VBG
1979	2201	14	constantly	constantly	RB
1979	2201	15	.	.	.
1979	2202	1	Remove	remove	VB
1979	2202	2	from	from	IN
1979	2202	3	heat	heat	NN
1979	2202	4	;	;	:
1979	2202	5	add	add	VB
1979	2202	6	yogurt	yogurt	NNP
1979	2202	7	and	and	CC
1979	2202	8	stir	stir	VB
1979	2202	9	until	until	IN
1979	2202	10	well	well	RB
1979	2202	11	blended	blended	JJ
1979	2202	12	and	and	CC
1979	2202	13	smooth	smooth	JJ
1979	2202	14	.	.	.
1979	2203	1	Heat	heat	NN
1979	2203	2	gently	gently	RB
1979	2203	3	over	over	IN
1979	2203	4	low	low	JJ
1979	2203	5	heat	heat	NN
1979	2203	6	;	;	:
1979	2203	7	do	do	VB
1979	2203	8	not	not	RB
1979	2203	9	boil	boil	VB
1979	2203	10	.	.	.
1979	2204	1	Serve	serve	VB
1979	2204	2	sauce	sauce	NN
1979	2204	3	with	with	IN
1979	2204	4	roaster	roaster	NN
1979	2204	5	and	and	CC
1979	2204	6	vegetables	vegetable	NNS
1979	2204	7	.	.	.
1979	2205	1	Nutritional	nutritional	JJ
1979	2205	2	Figures	figure	NNS
1979	2205	3	Per	per	IN
1979	2205	4	Serving	serve	VBG
1979	2205	5	Calories	calorie	NNS
1979	2205	6	387	387	CD
1979	2205	7	.	.	.
1979	2206	1	Protein	protein	NN
1979	2206	2	41	41	CD
1979	2206	3	grams	gram	NNS
1979	2206	4	.	.	.
1979	2207	1	Carbohydrate	carbohydrate	NN
1979	2207	2	12	12	CD
1979	2207	3	grams	gram	NNS
1979	2207	4	.	.	.
1979	2208	1	Fat	fat	JJ
1979	2208	2	19	19	CD
1979	2208	3	grams	gram	NNS
1979	2208	4	.	.	.
1979	2209	1	Cholesterol	cholesterol	NN
1979	2209	2	109	109	CD
1979	2209	3	mg	mg	NN
1979	2209	4	.	.	.
1979	2210	1	Sodium	sodium	NN
1979	2210	2	142	142	CD
1979	2210	3	mg	mg	NN
1979	2210	4	.	.	.
1979	2210	5	TANDOORI	tandoori	NN
1979	2210	6	CORNISH	CORNISH	NNP
1979	2210	7	HENSServes	hensserve	NNS
1979	2210	8	4	4	CD
1979	2210	9	Fresh	fresh	JJ
1979	2210	10	Cornish	cornish	JJ
1979	2210	11	game	game	NN
1979	2210	12	hens	hen	NNS
1979	2210	13	contain	contain	VBP
1979	2210	14	even	even	RB
1979	2210	15	less	less	RBR
1979	2210	16	fat	fat	JJ
1979	2210	17	and	and	CC
1979	2210	18	fewer	few	JJR
1979	2210	19	calories	calorie	NNS
1979	2210	20	than	than	IN
1979	2210	21	larger	large	JJR
1979	2210	22	poultry	poultry	NN
1979	2210	23	and	and	CC
1979	2210	24	are	be	VBP
1979	2210	25	close	close	JJ
1979	2210	26	in	in	IN
1979	2210	27	size	size	NN
1979	2210	28	and	and	CC
1979	2210	29	flavor	flavor	NN
1979	2210	30	to	to	IN
1979	2210	31	the	the	DT
1979	2210	32	chickens	chicken	NNS
1979	2210	33	traditionally	traditionally	RB
1979	2210	34	used	use	VBN
1979	2210	35	for	for	IN
1979	2210	36	India	India	NNP
1979	2210	37	's	's	POS
1979	2210	38	Tandoori	Tandoori	NNP
1979	2210	39	Chicken	Chicken	NNP
1979	2210	40	.	.	.
1979	2211	1	If	if	IN
1979	2211	2	you	-PRON-	PRP
1979	2211	3	want	want	VBP
1979	2211	4	a	a	DT
1979	2211	5	barbecue	barbecue	JJ
1979	2211	6	version	version	NN
1979	2211	7	of	of	IN
1979	2211	8	this	this	DT
1979	2211	9	,	,	,
1979	2211	10	using	use	VBG
1979	2211	11	chicken	chicken	NN
1979	2211	12	breasts	breast	NNS
1979	2211	13	,	,	,
1979	2211	14	look	look	VB
1979	2211	15	for	for	IN
1979	2211	16	"	"	``
1979	2211	17	Boneless	Boneless	NNP
1979	2211	18	Breasts	breast	NNS
1979	2211	19	Tandoori	Tandoori	NNP
1979	2211	20	"	"	''
1979	2211	21	in	in	IN
1979	2211	22	Chapter	Chapter	NNP
1979	2211	23	Five	five	CD
1979	2211	24	.	.	.
1979	2212	1	2	2	CD
1979	2212	2	fresh	fresh	JJ
1979	2212	3	Cornish	cornish	JJ
1979	2212	4	game	game	NN
1979	2212	5	hens	hen	VBZ
1979	2212	6	1/3	1/3	CD
1979	2212	7	cup	cup	NN
1979	2212	8	plain	plain	JJ
1979	2212	9	yogurt	yogurt	NNP
1979	2212	10	2	2	CD
1979	2212	11	tablespoons	tablespoon	NNS
1979	2212	12	vegetable	vegetable	NN
1979	2212	13	oil	oil	NN
1979	2212	14	2	2	CD
1979	2212	15	tablespoons	tablespoon	NNS
1979	2212	16	lime	lime	NN
1979	2212	17	juice	juice	NN
1979	2212	18	1	1	CD
1979	2212	19	tablespoon	tablespoon	NN
1979	2212	20	curry	curry	NN
1979	2212	21	powder	powder	NN
1979	2212	22	2	2	CD
1979	2212	23	cloves	clove	NNS
1979	2212	24	garlic	garlic	NN
1979	2212	25	,	,	,
1979	2212	26	minced	mince	VBD
1979	2212	27	2	2	CD
1979	2212	28	teaspoons	teaspoon	NNS
1979	2212	29	minced	mince	VBN
1979	2212	30	fresh	fresh	JJ
1979	2212	31	gingerroot	gingerroot	NN
1979	2212	32	1	1	CD
1979	2212	33	teaspoon	teaspoon	NN
1979	2212	34	grated	grate	VBD
1979	2212	35	lime	lime	NN
1979	2212	36	peel	peel	NN
1979	2212	37	1	1	CD
1979	2212	38	teaspoon	teaspoon	NN
1979	2212	39	chili	chili	NN
1979	2212	40	powder	powder	NN
1979	2212	41	1	1	CD
1979	2212	42	teaspoon	teaspoon	NN
1979	2212	43	paprika	paprika	NNS
1979	2212	44	With	with	IN
1979	2212	45	sharp	sharp	JJ
1979	2212	46	knife	knife	NN
1979	2212	47	or	or	CC
1979	2212	48	poultry	poultry	NN
1979	2212	49	shears	shear	NNS
1979	2212	50	,	,	,
1979	2212	51	cut	cut	VB
1979	2212	52	hens	hen	NNS
1979	2212	53	lengthwise	lengthwise	RB
1979	2212	54	in	in	IN
1979	2212	55	half	half	NN
1979	2212	56	.	.	.
1979	2213	1	Remove	remove	VB
1979	2213	2	and	and	CC
1979	2213	3	discard	discard	VB
1979	2213	4	any	any	DT
1979	2213	5	visible	visible	JJ
1979	2213	6	fat	fat	NN
1979	2213	7	from	from	IN
1979	2213	8	cavities	cavity	NNS
1979	2213	9	.	.	.
1979	2214	1	Place	place	NN
1979	2214	2	hens	hen	NNS
1979	2214	3	in	in	IN
1979	2214	4	large	large	JJ
1979	2214	5	shallow	shallow	JJ
1979	2214	6	baking	baking	NN
1979	2214	7	dish	dish	NN
1979	2214	8	.	.	.
1979	2215	1	In	in	IN
1979	2215	2	small	small	JJ
1979	2215	3	bowl	bowl	NN
1979	2215	4	,	,	,
1979	2215	5	stir	stir	VB
1979	2215	6	together	together	RB
1979	2215	7	remaining	remain	VBG
1979	2215	8	ingredients	ingredient	NNS
1979	2215	9	;	;	:
1979	2215	10	brush	brush	VB
1979	2215	11	on	on	IN
1979	2215	12	all	all	DT
1979	2215	13	sides	side	NNS
1979	2215	14	of	of	IN
1979	2215	15	hens	hen	NNS
1979	2215	16	.	.	.
1979	2216	1	Cover	cover	NN
1979	2216	2	;	;	:
1979	2216	3	refrigerate	refrigerate	VB
1979	2216	4	several	several	JJ
1979	2216	5	hours	hour	NNS
1979	2216	6	or	or	CC
1979	2216	7	overnight	overnight	RB
1979	2216	8	to	to	IN
1979	2216	9	marinate	marinate	NNP
1979	2216	10	.	.	.
1979	2217	1	Preheat	preheat	NN
1979	2217	2	oven	oven	VBD
1979	2217	3	to	to	IN
1979	2217	4	400oF.	400of.	CD
1979	2218	1	Place	place	NN
1979	2218	2	hens	hen	NNS
1979	2218	3	on	on	IN
1979	2218	4	rack	rack	NN
1979	2218	5	in	in	IN
1979	2218	6	shallow	shallow	JJ
1979	2218	7	baking	baking	NNP
1979	2218	8	pan	pan	NNP
1979	2218	9	;	;	:
1979	2218	10	brush	brush	NN
1979	2218	11	with	with	IN
1979	2218	12	marinade	marinade	NN
1979	2218	13	.	.	.
1979	2219	1	Bake	bake	VB
1979	2219	2	15	15	CD
1979	2219	3	minutes	minute	NNS
1979	2219	4	.	.	.
1979	2220	1	Reduce	reduce	VB
1979	2220	2	oven	oven	JJ
1979	2220	3	temperature	temperature	NN
1979	2220	4	to	to	IN
1979	2220	5	350oF	350oF	NNP
1979	2220	6	;	;	:
1979	2220	7	bake	bake	VB
1979	2220	8	20	20	CD
1979	2220	9	to	to	TO
1979	2220	10	25	25	CD
1979	2220	11	minutes	minute	NNS
1979	2220	12	longer	long	RBR
1979	2220	13	or	or	CC
1979	2220	14	until	until	IN
1979	2220	15	chicken	chicken	NN
1979	2220	16	is	be	VBZ
1979	2220	17	tender	tender	JJ
1979	2220	18	and	and	CC
1979	2220	19	juices	juice	NNS
1979	2220	20	run	run	VBP
1979	2220	21	clear	clear	JJ
1979	2220	22	with	with	IN
1979	2220	23	no	no	DT
1979	2220	24	hint	hint	NN
1979	2220	25	of	of	IN
1979	2220	26	pink	pink	NN
1979	2220	27	when	when	WRB
1979	2220	28	thigh	thigh	NNP
1979	2220	29	is	be	VBZ
1979	2220	30	pierced	pierce	VBN
1979	2220	31	with	with	IN
1979	2220	32	a	a	DT
1979	2220	33	fork	fork	NN
1979	2220	34	.	.	.
1979	2221	1	Nutritional	nutritional	JJ
1979	2221	2	Figures	figure	NNS
1979	2221	3	Per	per	IN
1979	2221	4	Serving	serve	VBG
1979	2221	5	:	:	:
1979	2221	6	Calories	Calories	NNP
1979	2221	7	384	384	CD
1979	2221	8	.	.	.
1979	2222	1	Protein	protein	NN
1979	2222	2	36	36	CD
1979	2222	3	grams	gram	NNS
1979	2222	4	.	.	.
1979	2223	1	Carbohydrate	carbohydrate	NN
1979	2223	2	4	4	CD
1979	2223	3	grams	gram	NNS
1979	2223	4	.	.	.
1979	2224	1	Fat	fat	JJ
1979	2224	2	24	24	CD
1979	2224	3	grams	gram	NNS
1979	2224	4	.	.	.
1979	2225	1	Cholesterol	cholesterol	NN
1979	2225	2	111	111	CD
1979	2225	3	mg	mg	NN
1979	2225	4	.	.	.
1979	2226	1	Sodium	sodium	NN
1979	2226	2	124	124	CD
1979	2226	3	mg	mg	NN
1979	2226	4	.	.	.
1979	2226	5	TARRAGON	TARRAGON	NNP
1979	2226	6	ROASTED	ROASTED	NNP
1979	2226	7	CHICKENServes	chickenserve	VBZ
1979	2226	8	4	4	CD
1979	2226	9	Make	make	VBP
1979	2226	10	a	a	DT
1979	2226	11	light	light	NN
1979	2226	12	,	,	,
1979	2226	13	clear	clear	JJ
1979	2226	14	pan	pan	NNP
1979	2226	15	gravy	gravy	NN
1979	2226	16	for	for	IN
1979	2226	17	chicken	chicken	NN
1979	2226	18	by	by	IN
1979	2226	19	removing	remove	VBG
1979	2226	20	fat	fat	NN
1979	2226	21	from	from	IN
1979	2226	22	drippings	dripping	NNS
1979	2226	23	and	and	CC
1979	2226	24	using	use	VBG
1979	2226	25	cornstarch	cornstarch	NN
1979	2226	26	instead	instead	RB
1979	2226	27	of	of	IN
1979	2226	28	flour	flour	NN
1979	2226	29	to	to	TO
1979	2226	30	thicken	thicken	VB
1979	2226	31	;	;	:
1979	2226	32	1	1	CD
1979	2226	33	tablespoon	tablespoon	NN
1979	2226	34	cornstarch	cornstarch	NN
1979	2226	35	=	=	SYM
1979	2226	36	2	2	CD
1979	2226	37	tablespoons	tablespoon	NNS
1979	2226	38	flour	flour	NN
1979	2226	39	.	.	.
1979	2227	1	1	1	LS
1979	2227	2	whole	whole	JJ
1979	2227	3	chicken	chicken	NN
1979	2227	4	(	(	-LRB-
1979	2227	5	about	about	RB
1979	2227	6	3	3	CD
1979	2227	7	pounds	pound	NNS
1979	2227	8	)	)	-RRB-
1979	2227	9	3	3	CD
1979	2227	10	tablespoons	tablespoon	NNS
1979	2227	11	unsalted	unsalte	VBN
1979	2227	12	margarine	margarine	NN
1979	2227	13	1	1	CD
1979	2227	14	tablespoon	tablespoon	NN
1979	2227	15	minced	mince	VBD
1979	2227	16	fresh	fresh	JJ
1979	2227	17	tarragon	tarragon	NN
1979	2227	18	or	or	CC
1979	2227	19	1	1	CD
1979	2227	20	-	-	SYM
1979	2227	21	1/2	1/2	CD
1979	2227	22	teaspoons	teaspoon	NNS
1979	2227	23	dried	dry	VBN
1979	2227	24	1/8	1/8	CD
1979	2227	25	teaspoon	teaspoon	NN
1979	2227	26	ground	ground	NN
1979	2227	27	pepper	pepper	NN
1979	2227	28	4	4	CD
1979	2227	29	sprigs	sprig	NNS
1979	2227	30	fresh	fresh	JJ
1979	2227	31	parsley	parsley	NN
1979	2227	32	2	2	CD
1979	2227	33	cloves	clove	NNS
1979	2227	34	garlic	garlic	NN
1979	2227	35	,	,	,
1979	2227	36	peeled	peel	VBD
1979	2227	37	1	1	CD
1979	2227	38	cup	cup	NN
1979	2227	39	low	low	JJ
1979	2227	40	-	-	HYPH
1979	2227	41	sodium	sodium	NN
1979	2227	42	chicken	chicken	NN
1979	2227	43	broth	broth	NN
1979	2227	44	2	2	CD
1979	2227	45	tablespoons	tablespoon	NNS
1979	2227	46	dry	dry	JJ
1979	2227	47	white	white	JJ
1979	2227	48	wine	wine	NN
1979	2227	49	1	1	CD
1979	2227	50	tablespoon	tablespoon	NN
1979	2227	51	cornstarch	cornstarch	NN
1979	2227	52	Remove	Remove	NNP
1979	2227	53	and	and	CC
1979	2227	54	discard	discard	VB
1979	2227	55	any	any	DT
1979	2227	56	visible	visible	JJ
1979	2227	57	fat	fat	NN
1979	2227	58	from	from	IN
1979	2227	59	cavity	cavity	NN
1979	2227	60	of	of	IN
1979	2227	61	chicken	chicken	NN
1979	2227	62	.	.	.
1979	2228	1	Remove	remove	VB
1979	2228	2	giblets	giblet	NNS
1979	2228	3	.	.	.
1979	2229	1	Preheat	preheat	NN
1979	2229	2	oven	oven	VBD
1979	2229	3	to	to	IN
1979	2229	4	350oF.	350of.	CD
1979	2230	1	In	in	IN
1979	2230	2	small	small	JJ
1979	2230	3	saucepan	saucepan	NN
1979	2230	4	,	,	,
1979	2230	5	over	over	IN
1979	2230	6	medium	medium	NNP
1979	2230	7	heat	heat	NNP
1979	2230	8	,	,	,
1979	2230	9	melt	melt	NNP
1979	2230	10	margarine	margarine	NNP
1979	2230	11	;	;	:
1979	2230	12	stir	stir	NNP
1979	2230	13	in	in	IN
1979	2230	14	tarragon	tarragon	NNP
1979	2230	15	and	and	CC
1979	2230	16	pepper	pepper	NN
1979	2230	17	.	.	.
1979	2231	1	Place	place	VB
1979	2231	2	parsley	parsley	NNP
1979	2231	3	and	and	CC
1979	2231	4	garlic	garlic	NN
1979	2231	5	in	in	IN
1979	2231	6	cavity	cavity	NN
1979	2231	7	of	of	IN
1979	2231	8	chicken	chicken	NN
1979	2231	9	;	;	:
1979	2231	10	tie	tie	VB
1979	2231	11	legs	leg	NNS
1979	2231	12	together	together	RB
1979	2231	13	.	.	.
1979	2232	1	Place	place	NN
1979	2232	2	chicken	chicken	NN
1979	2232	3	,	,	,
1979	2232	4	breast	breast	NN
1979	2232	5	-	-	HYPH
1979	2232	6	side	side	NN
1979	2232	7	up	up	RP
1979	2232	8	,	,	,
1979	2232	9	in	in	IN
1979	2232	10	roasting	roast	VBG
1979	2232	11	pan	pan	NN
1979	2232	12	;	;	:
1979	2232	13	brush	brush	NN
1979	2232	14	with	with	IN
1979	2232	15	tarragon	tarragon	NNP
1979	2232	16	mixture	mixture	NN
1979	2232	17	.	.	.
1979	2233	1	Roast	roast	RB
1979	2233	2	,	,	,
1979	2233	3	brushing	brush	VBG
1979	2233	4	occasionally	occasionally	RB
1979	2233	5	with	with	IN
1979	2233	6	remaining	remain	VBG
1979	2233	7	tarragon	tarragon	NNP
1979	2233	8	mixture	mixture	NN
1979	2233	9	,	,	,
1979	2233	10	for	for	IN
1979	2233	11	about	about	RB
1979	2233	12	1	1	CD
1979	2233	13	1/2	1/2	CD
1979	2233	14	hours	hour	NNS
1979	2233	15	or	or	CC
1979	2233	16	until	until	IN
1979	2233	17	juices	juice	NNS
1979	2233	18	run	run	VBP
1979	2233	19	clear	clear	JJ
1979	2233	20	with	with	IN
1979	2233	21	no	no	DT
1979	2233	22	hint	hint	NN
1979	2233	23	of	of	IN
1979	2233	24	pink	pink	NN
1979	2233	25	when	when	WRB
1979	2233	26	thigh	thigh	NNP
1979	2233	27	is	be	VBZ
1979	2233	28	pierced	pierce	VBN
1979	2233	29	.	.	.
1979	2234	1	Remove	remove	VB
1979	2234	2	chicken	chicken	NN
1979	2234	3	to	to	IN
1979	2234	4	serving	serve	VBG
1979	2234	5	platter	platter	NN
1979	2234	6	;	;	:
1979	2234	7	keep	keep	VB
1979	2234	8	warm	warm	JJ
1979	2234	9	.	.	.
1979	2235	1	Pour	pour	VB
1979	2235	2	pan	pan	NN
1979	2235	3	drippings	dripping	NNS
1979	2235	4	into	into	IN
1979	2235	5	measuring	measure	VBG
1979	2235	6	cup	cup	NN
1979	2235	7	.	.	.
1979	2236	1	Allow	allow	VB
1979	2236	2	to	to	TO
1979	2236	3	stand	stand	VB
1979	2236	4	several	several	JJ
1979	2236	5	minutes	minute	NNS
1979	2236	6	until	until	IN
1979	2236	7	clear	clear	JJ
1979	2236	8	fat	fat	JJ
1979	2236	9	drippings	dripping	NNS
1979	2236	10	separate	separate	JJ
1979	2236	11	from	from	IN
1979	2236	12	chicken	chicken	NN
1979	2236	13	juices	juice	NNS
1979	2236	14	;	;	:
1979	2236	15	discard	discard	VB
1979	2236	16	fat	fat	JJ
1979	2236	17	drippings	dripping	NNS
1979	2236	18	.	.	.
1979	2237	1	Return	return	NN
1979	2237	2	chicken	chicken	NN
1979	2237	3	juices	juice	NNS
1979	2237	4	to	to	IN
1979	2237	5	roasting	roast	VBG
1979	2237	6	pan	pan	NN
1979	2237	7	;	;	:
1979	2237	8	add	add	VB
1979	2237	9	broth	broth	NN
1979	2237	10	.	.	.
1979	2238	1	In	in	IN
1979	2238	2	cup	cup	NN
1979	2238	3	,	,	,
1979	2238	4	blend	blend	NN
1979	2238	5	wine	wine	NN
1979	2238	6	and	and	CC
1979	2238	7	cornstarch	cornstarch	NN
1979	2238	8	;	;	:
1979	2238	9	stir	stir	VB
1979	2238	10	into	into	IN
1979	2238	11	roasting	roast	VBG
1979	2238	12	pan	pan	NN
1979	2238	13	.	.	.
1979	2239	1	Over	over	IN
1979	2239	2	medium	medium	JJ
1979	2239	3	heat	heat	NN
1979	2239	4	,	,	,
1979	2239	5	bring	bring	VB
1979	2239	6	to	to	IN
1979	2239	7	a	a	DT
1979	2239	8	boil	boil	NN
1979	2239	9	,	,	,
1979	2239	10	stirring	stir	VBG
1979	2239	11	up	up	RP
1979	2239	12	brown	brown	JJ
1979	2239	13	bits	bit	NNS
1979	2239	14	from	from	IN
1979	2239	15	bottom	bottom	NN
1979	2239	16	of	of	IN
1979	2239	17	pan	pan	NN
1979	2239	18	;	;	:
1979	2239	19	boil	boil	NNP
1979	2239	20	1	1	CD
1979	2239	21	minute	minute	NN
1979	2239	22	.	.	.
1979	2240	1	Serve	serve	VB
1979	2240	2	gravy	gravy	NN
1979	2240	3	with	with	IN
1979	2240	4	chicken	chicken	NN
1979	2240	5	.	.	.
1979	2241	1	Nutritional	nutritional	JJ
1979	2241	2	Figures	figure	NNS
1979	2241	3	Per	per	IN
1979	2241	4	Serving	serve	VBG
1979	2241	5	Calories	calorie	NNS
1979	2241	6	407	407	CD
1979	2241	7	.	.	.
1979	2242	1	Protein	protein	NN
1979	2242	2	39	39	CD
1979	2242	3	grams	gram	NNS
1979	2242	4	.	.	.
1979	2243	1	Carbohydrate	carbohydrate	NN
1979	2243	2	3	3	CD
1979	2243	3	grams	gram	NNS
1979	2243	4	.	.	.
1979	2244	1	Fat	fat	JJ
1979	2244	2	25	25	CD
1979	2244	3	grams	gram	NNS
1979	2244	4	.	.	.
1979	2245	1	Cholesterol	cholesterol	NN
1979	2245	2	122	122	CD
1979	2245	3	mg	mg	NN
1979	2245	4	.	.	.
1979	2246	1	Sodium	sodium	NN
1979	2246	2	124	124	CD
1979	2246	3	mg	mg	NN
1979	2246	4	.	.	.
1979	2246	5	THYME	thyme	NN
1979	2246	6	THIGHSServes	thighsserve	NNS
1979	2246	7	4	4	CD
1979	2246	8	Wine	wine	NN
1979	2246	9	is	be	VBZ
1979	2246	10	a	a	DT
1979	2246	11	flavor	flavor	NN
1979	2246	12	bargain	bargain	NN
1979	2246	13	,	,	,
1979	2246	14	if	if	IN
1979	2246	15	you	-PRON-	PRP
1979	2246	16	're	be	VBP
1979	2246	17	counting	count	VBG
1979	2246	18	calories	calorie	NNS
1979	2246	19	.	.	.
1979	2247	1	The	the	DT
1979	2247	2	alcohol	alcohol	NN
1979	2247	3	calories	calorie	VBZ
1979	2247	4	in	in	IN
1979	2247	5	this	this	DT
1979	2247	6	recipe	recipe	NN
1979	2247	7	will	will	MD
1979	2247	8	evaporate	evaporate	VB
1979	2247	9	away	away	RB
1979	2247	10	,	,	,
1979	2247	11	but	but	CC
1979	2247	12	the	the	DT
1979	2247	13	flavor	flavor	NN
1979	2247	14	of	of	IN
1979	2247	15	the	the	DT
1979	2247	16	wine	wine	NN
1979	2247	17	remains	remain	VBZ
1979	2247	18	.	.	.
1979	2248	1	6	6	CD
1979	2248	2	chicken	chicken	NN
1979	2248	3	thighs	thigh	NNS
1979	2248	4	2	2	CD
1979	2248	5	tablespoons	tablespoon	NNS
1979	2248	6	flour	flour	NN
1979	2248	7	1/8	1/8	CD
1979	2248	8	teaspoon	teaspoon	NN
1979	2248	9	ground	ground	NN
1979	2248	10	nutmeg	nutmeg	NNP
1979	2248	11	1/8	1/8	CD
1979	2248	12	teaspoon	teaspoon	NN
1979	2248	13	Cayenne	Cayenne	NNP
1979	2248	14	pepper	pepper	NN
1979	2248	15	2	2	CD
1979	2248	16	tablespoons	tablespoon	NNS
1979	2248	17	vegetable	vegetable	NN
1979	2248	18	oil	oil	NN
1979	2248	19	1	1	CD
1979	2248	20	tablespoon	tablespoon	NN
1979	2248	21	fresh	fresh	JJ
1979	2248	22	,	,	,
1979	2248	23	minced	minced	JJ
1979	2248	24	thyme	thyme	NNS
1979	2248	25	or	or	CC
1979	2248	26	1	1	CD
1979	2248	27	teaspoon	teaspoon	NN
1979	2248	28	dried	dry	VBD
1979	2248	29	1/2	1/2	CD
1979	2248	30	cup	cup	NN
1979	2248	31	dry	dry	JJ
1979	2248	32	white	white	JJ
1979	2248	33	wine	wine	NN
1979	2248	34	Remove	remove	VB
1979	2248	35	skin	skin	NN
1979	2248	36	from	from	IN
1979	2248	37	thighs	thigh	NNS
1979	2248	38	and	and	CC
1979	2248	39	trim	trim	VB
1979	2248	40	visible	visible	JJ
1979	2248	41	fat	fat	NN
1979	2248	42	.	.	.
1979	2249	1	On	on	IN
1979	2249	2	wax	wax	NN
1979	2249	3	paper	paper	NN
1979	2249	4	,	,	,
1979	2249	5	combine	combine	VB
1979	2249	6	flour	flour	NN
1979	2249	7	,	,	,
1979	2249	8	nutmeg	nutmeg	NNP
1979	2249	9	,	,	,
1979	2249	10	and	and	CC
1979	2249	11	pepper	pepper	NN
1979	2249	12	.	.	.
1979	2250	1	Coat	coat	NN
1979	2250	2	thighs	thigh	VBZ
1979	2250	3	with	with	IN
1979	2250	4	flour	flour	NN
1979	2250	5	mixture	mixture	NN
1979	2250	6	.	.	.
1979	2251	1	Heat	heat	NN
1979	2251	2	oil	oil	NN
1979	2251	3	in	in	IN
1979	2251	4	large	large	JJ
1979	2251	5	skillet	skillet	NN
1979	2251	6	over	over	IN
1979	2251	7	medium	medium	NN
1979	2251	8	-	-	HYPH
1979	2251	9	high	high	JJ
1979	2251	10	heat	heat	NN
1979	2251	11	.	.	.
1979	2252	1	Add	add	VB
1979	2252	2	thighs	thigh	NNS
1979	2252	3	and	and	CC
1979	2252	4	cook	cook	VBP
1979	2252	5	10	10	CD
1979	2252	6	to	to	TO
1979	2252	7	15	15	CD
1979	2252	8	minutes	minute	NNS
1979	2252	9	or	or	CC
1979	2252	10	until	until	IN
1979	2252	11	lightly	lightly	RB
1979	2252	12	browned	brown	VBN
1979	2252	13	,	,	,
1979	2252	14	turning	turn	VBG
1979	2252	15	once	once	RB
1979	2252	16	.	.	.
1979	2253	1	Sprinkle	sprinkle	VB
1979	2253	2	thyme	thyme	NNS
1979	2253	3	on	on	IN
1979	2253	4	chicken	chicken	NN
1979	2253	5	and	and	CC
1979	2253	6	pour	pour	VBP
1979	2253	7	wine	wine	NN
1979	2253	8	on	on	IN
1979	2253	9	top	top	NN
1979	2253	10	.	.	.
1979	2254	1	Cover	cover	NN
1979	2254	2	,	,	,
1979	2254	3	reduce	reduce	VB
1979	2254	4	heat	heat	NN
1979	2254	5	to	to	IN
1979	2254	6	medium	medium	JJ
1979	2254	7	low	low	NN
1979	2254	8	and	and	CC
1979	2254	9	cook	cook	VB
1979	2254	10	30	30	CD
1979	2254	11	minutes	minute	NNS
1979	2254	12	or	or	CC
1979	2254	13	until	until	IN
1979	2254	14	chicken	chicken	NN
1979	2254	15	is	be	VBZ
1979	2254	16	tender	tender	JJ
1979	2254	17	.	.	.
1979	2255	1	Nutritional	nutritional	JJ
1979	2255	2	Figures	figure	NNS
1979	2255	3	Per	per	IN
1979	2255	4	Serving	serve	VBG
1979	2255	5	Calories	calorie	NNS
1979	2255	6	235	235	CD
1979	2255	7	.	.	.
1979	2256	1	Protein	protein	NN
1979	2256	2	24	24	CD
1979	2256	3	grams	gram	NNS
1979	2256	4	.	.	.
1979	2257	1	Carbohydrate	carbohydrate	NN
1979	2257	2	4	4	CD
1979	2257	3	grams	gram	NNS
1979	2257	4	.	.	.
1979	2258	1	Fat	fat	JJ
1979	2258	2	13	13	CD
1979	2258	3	grams	gram	NNS
1979	2258	4	.	.	.
1979	2259	1	Cholesterol	cholesterol	NN
1979	2259	2	71	71	CD
1979	2259	3	mg	mg	NN
1979	2259	4	.	.	.
1979	2260	1	Sodium	sodium	NN
1979	2260	2	66	66	CD
1979	2260	3	mg	mg	NNP
1979	2260	4	.	.	.
1979	2260	5	CRUNCHY	CRUNCHY	NNP
1979	2260	6	BAKED	BAKED	NNP
1979	2260	7	DRUMSTICKSServes	drumsticksserve	VBZ
1979	2260	8	4	4	CD
1979	2260	9	The	the	DT
1979	2260	10	grated	grate	VBN
1979	2260	11	lemon	lemon	NN
1979	2260	12	peel	peel	NN
1979	2260	13	and	and	CC
1979	2260	14	the	the	DT
1979	2260	15	pepper	pepper	NN
1979	2260	16	can	can	MD
1979	2260	17	minimize	minimize	VB
1979	2260	18	the	the	DT
1979	2260	19	need	need	NN
1979	2260	20	for	for	IN
1979	2260	21	salt	salt	NN
1979	2260	22	in	in	IN
1979	2260	23	this	this	DT
1979	2260	24	recipe	recipe	NN
1979	2260	25	.	.	.
1979	2261	1	If	if	IN
1979	2261	2	you	-PRON-	PRP
1979	2261	3	're	be	VBP
1979	2261	4	on	on	IN
1979	2261	5	a	a	DT
1979	2261	6	low	low	JJ
1979	2261	7	salt	salt	NN
1979	2261	8	diet	diet	NN
1979	2261	9	,	,	,
1979	2261	10	skip	skip	VBZ
1979	2261	11	the	the	DT
1979	2261	12	salt	salt	NN
1979	2261	13	.	.	.
1979	2262	1	6	6	CD
1979	2262	2	chicken	chicken	NN
1979	2262	3	drumsticks	drumstick	VBZ
1979	2262	4	1	1	CD
1979	2262	5	egg	egg	NN
1979	2262	6	white	white	JJ
1979	2262	7	,	,	,
1979	2262	8	lightly	lightly	RB
1979	2262	9	beaten	beat	VBN
1979	2262	10	2	2	CD
1979	2262	11	tablespoons	tablespoon	NNS
1979	2262	12	lowfat	lowfat	NN
1979	2262	13	milk	milk	NN
1979	2262	14	1/2	1/2	CD
1979	2262	15	teaspoon	teaspoon	NN
1979	2262	16	salt	salt	NN
1979	2262	17	or	or	CC
1979	2262	18	to	to	TO
1979	2262	19	taste	taste	VB
1979	2262	20	1/4	1/4	CD
1979	2262	21	teaspoon	teaspoon	NN
1979	2262	22	ground	ground	NN
1979	2262	23	pepper	pepper	NN
1979	2262	24	1	1	CD
1979	2262	25	cup	cup	NN
1979	2262	26	crunchy	crunchy	NNP
1979	2262	27	nut	nut	NNP
1979	2262	28	-	-	HYPH
1979	2262	29	like	like	JJ
1979	2262	30	cereal	cereal	NN
1979	2262	31	nuggets	nugget	NNS
1979	2262	32	or	or	CC
1979	2262	33	bran	bran	NN
1979	2262	34	flakes	flake	NNS
1979	2262	35	,	,	,
1979	2262	36	crushed	crush	VBN
1979	2262	37	(	(	-LRB-
1979	2262	38	Grapenuts	grapenuts	NN
1979	2262	39	)	)	-RRB-
1979	2262	40	1	1	CD
1979	2262	41	teaspoon	teaspoon	NN
1979	2262	42	grated	grate	VBD
1979	2262	43	lemon	lemon	NN
1979	2262	44	peel	peel	NN
1979	2262	45	Vegetable	vegetable	NN
1979	2262	46	cooking	cooking	NN
1979	2262	47	spray	spray	NN
1979	2262	48	Preheat	Preheat	NNP
1979	2262	49	oven	oven	VBD
1979	2262	50	to	to	IN
1979	2262	51	350oF.	350of.	CD
1979	2263	1	In	in	IN
1979	2263	2	shallow	shallow	JJ
1979	2263	3	bowl	bowl	NN
1979	2263	4	,	,	,
1979	2263	5	beat	beat	VBD
1979	2263	6	together	together	RB
1979	2263	7	egg	egg	NN
1979	2263	8	white	white	JJ
1979	2263	9	,	,	,
1979	2263	10	milk	milk	NN
1979	2263	11	,	,	,
1979	2263	12	salt	salt	NN
1979	2263	13	and	and	CC
1979	2263	14	pepper	pepper	NN
1979	2263	15	.	.	.
1979	2264	1	On	on	IN
1979	2264	2	waxed	waxed	JJ
1979	2264	3	paper	paper	NN
1979	2264	4	,	,	,
1979	2264	5	combine	combine	VB
1979	2264	6	cereal	cereal	NN
1979	2264	7	and	and	CC
1979	2264	8	lemon	lemon	NN
1979	2264	9	peel	peel	NN
1979	2264	10	.	.	.
1979	2265	1	Roll	roll	NN
1979	2265	2	drumsticks	drumstick	VBZ
1979	2265	3	evenly	evenly	RB
1979	2265	4	in	in	IN
1979	2265	5	egg	egg	NN
1979	2265	6	white	white	JJ
1979	2265	7	mixture	mixture	NN
1979	2265	8	,	,	,
1979	2265	9	then	then	RB
1979	2265	10	in	in	IN
1979	2265	11	cereal	cereal	NN
1979	2265	12	mixture	mixture	NN
1979	2265	13	,	,	,
1979	2265	14	turning	turn	VBG
1979	2265	15	to	to	IN
1979	2265	16	coat	coat	NN
1979	2265	17	well	well	RB
1979	2265	18	.	.	.
1979	2266	1	Spray	spray	VB
1979	2266	2	a	a	DT
1979	2266	3	rectangular	rectangular	JJ
1979	2266	4	baking	baking	NN
1979	2266	5	dish	dish	NN
1979	2266	6	or	or	CC
1979	2266	7	cookie	cookie	NN
1979	2266	8	sheet	sheet	NN
1979	2266	9	with	with	IN
1979	2266	10	vegetable	vegetable	NN
1979	2266	11	cooking	cooking	NN
1979	2266	12	spray	spray	NN
1979	2266	13	.	.	.
1979	2267	1	arrange	arrange	NN
1979	2267	2	drumsticks	drumstick	NNS
1979	2267	3	in	in	IN
1979	2267	4	dish	dish	NN
1979	2267	5	in	in	IN
1979	2267	6	a	a	DT
1979	2267	7	single	single	JJ
1979	2267	8	layer	layer	NN
1979	2267	9	.	.	.
1979	2268	1	Bake	Bake	NNP
1979	2268	2	50	50	CD
1979	2268	3	to	to	TO
1979	2268	4	60	60	CD
1979	2268	5	minutes	minute	NNS
1979	2268	6	or	or	CC
1979	2268	7	until	until	IN
1979	2268	8	cooked	cook	VBN
1979	2268	9	through	through	IN
1979	2268	10	and	and	CC
1979	2268	11	golden	golden	NNP
1979	2268	12	.	.	.
1979	2269	1	Nutrition	nutrition	NN
1979	2269	2	Figures	figure	NNS
1979	2269	3	per	per	IN
1979	2269	4	Serving	serve	VBG
1979	2269	5	Calories	calorie	NNS
1979	2269	6	294	294	CD
1979	2269	7	.	.	.
1979	2270	1	Protein	protein	NN
1979	2270	2	26	26	CD
1979	2270	3	grams	gram	NNS
1979	2270	4	.	.	.
1979	2271	1	Fat	fat	JJ
1979	2271	2	10	10	CD
1979	2271	3	grams	gram	NNS
1979	2271	4	.	.	.
1979	2272	1	Carbohydrate	carbohydrate	NN
1979	2272	2	25	25	CD
1979	2272	3	grams	gram	NNS
1979	2272	4	.	.	.
1979	2273	1	Sodium	sodium	NN
1979	2273	2	535	535	CD
1979	2273	3	mg	mg	NN
1979	2273	4	.	.	.
1979	2273	5	Cholesterol	cholesterol	NN
1979	2273	6	74	74	CD
1979	2273	7	.	.	.
1979	2274	1	CAPE	cape	NN
1979	2274	2	COD	COD	NNP
1979	2274	3	CHICKEN	CHICKEN	NNP
1979	2274	4	BREASTSServes	breastsserve	VBZ
1979	2274	5	4	4	CD
1979	2274	6	The	the	DT
1979	2274	7	cranberries	cranberry	NNS
1979	2274	8	called	call	VBN
1979	2274	9	for	for	IN
1979	2274	10	in	in	IN
1979	2274	11	this	this	DT
1979	2274	12	recipe	recipe	NN
1979	2274	13	are	be	VBP
1979	2274	14	available	available	JJ
1979	2274	15	in	in	IN
1979	2274	16	your	-PRON-	PRP$
1979	2274	17	supermarket	supermarket	NN
1979	2274	18	produce	produce	NN
1979	2274	19	section	section	NN
1979	2274	20	from	from	IN
1979	2274	21	September	September	NNP
1979	2274	22	through	through	IN
1979	2274	23	November	November	NNP
1979	2274	24	.	.	.
1979	2275	1	If	if	IN
1979	2275	2	you	-PRON-	PRP
1979	2275	3	want	want	VBP
1979	2275	4	to	to	TO
1979	2275	5	have	have	VB
1979	2275	6	cranberries	cranberry	NNS
1979	2275	7	available	available	JJ
1979	2275	8	for	for	IN
1979	2275	9	use	use	NN
1979	2275	10	at	at	IN
1979	2275	11	another	another	DT
1979	2275	12	time	time	NN
1979	2275	13	of	of	IN
1979	2275	14	the	the	DT
1979	2275	15	year	year	NN
1979	2275	16	,	,	,
1979	2275	17	buy	buy	VB
1979	2275	18	them	-PRON-	PRP
1979	2275	19	when	when	WRB
1979	2275	20	they	-PRON-	PRP
1979	2275	21	're	be	VBP
1979	2275	22	available	available	JJ
1979	2275	23	and	and	CC
1979	2275	24	then	then	RB
1979	2275	25	freeze	freeze	VB
1979	2275	26	them	-PRON-	PRP
1979	2275	27	in	in	IN
1979	2275	28	the	the	DT
1979	2275	29	bag	bag	NN
1979	2275	30	they	-PRON-	PRP
1979	2275	31	came	come	VBD
1979	2275	32	in	in	RP
1979	2275	33	,	,	,
1979	2275	34	but	but	CC
1979	2275	35	enclose	enclose	VB
1979	2275	36	that	that	DT
1979	2275	37	bag	bag	NN
1979	2275	38	in	in	IN
1979	2275	39	a	a	DT
1979	2275	40	freezer	freezer	NN
1979	2275	41	bag	bag	NN
1979	2275	42	so	so	IN
1979	2275	43	the	the	DT
1979	2275	44	berries	berry	NNS
1979	2275	45	are	be	VBP
1979	2275	46	double	double	RB
1979	2275	47	wrapped	wrap	VBN
1979	2275	48	.	.	.
1979	2276	1	They	-PRON-	PRP
1979	2276	2	'll	will	MD
1979	2276	3	stay	stay	VB
1979	2276	4	in	in	IN
1979	2276	5	good	good	JJ
1979	2276	6	condition	condition	NN
1979	2276	7	for	for	IN
1979	2276	8	about	about	RB
1979	2276	9	nine	nine	CD
1979	2276	10	months	month	NNS
1979	2276	11	.	.	.
1979	2277	1	4	4	CD
1979	2277	2	chicken	chicken	NN
1979	2277	3	breast	breast	NN
1979	2277	4	halves	half	NNS
1979	2277	5	ground	ground	VBP
1979	2277	6	pepper	pepper	NN
1979	2277	7	to	to	TO
1979	2277	8	taste	taste	NN
1979	2277	9	1	1	CD
1979	2277	10	to	to	IN
1979	2277	11	2	2	CD
1979	2277	12	tablespoons	tablespoon	NNS
1979	2277	13	vegetable	vegetable	NN
1979	2277	14	oil	oil	NN
1979	2277	15	or	or	CC
1979	2277	16	margarine	margarine	NN
1979	2277	17	1	1	CD
1979	2277	18	medium	medium	JJ
1979	2277	19	onion	onion	NN
1979	2277	20	,	,	,
1979	2277	21	finely	finely	RB
1979	2277	22	chopped	chop	VBD
1979	2277	23	1	1	CD
1979	2277	24	-	-	SYM
1979	2277	25	1/2	1/2	CD
1979	2277	26	cups	cup	NNS
1979	2277	27	fresh	fresh	JJ
1979	2277	28	or	or	CC
1979	2277	29	frozen	frozen	JJ
1979	2277	30	,	,	,
1979	2277	31	thawed	thaw	VBN
1979	2277	32	cranberries	cranberry	NNS
1979	2277	33	3/4	3/4	CD
1979	2277	34	cup	cup	NNP
1979	2277	35	orange	orange	NNP
1979	2277	36	juice	juice	NNP
1979	2277	37	2	2	CD
1979	2277	38	to	to	TO
1979	2277	39	3	3	CD
1979	2277	40	tablespoons	tablespoon	NNS
1979	2277	41	sugar	sugar	NN
1979	2277	42	1	1	CD
1979	2277	43	teaspoon	teaspoon	NN
1979	2277	44	grated	grate	VBD
1979	2277	45	fresh	fresh	JJ
1979	2277	46	orange	orange	NN
1979	2277	47	peel	peel	NN
1979	2277	48	pinch	pinch	NN
1979	2277	49	nutmeg	nutmeg	NNS
1979	2277	50	Removed	remove	VBN
1979	2277	51	skin	skin	NN
1979	2277	52	,	,	,
1979	2277	53	and	and	CC
1979	2277	54	season	season	NN
1979	2277	55	chicken	chicken	NN
1979	2277	56	on	on	IN
1979	2277	57	both	both	DT
1979	2277	58	sides	side	NNS
1979	2277	59	with	with	IN
1979	2277	60	pepper	pepper	NN
1979	2277	61	.	.	.
1979	2278	1	In	in	IN
1979	2278	2	a	a	DT
1979	2278	3	large	large	JJ
1979	2278	4	skillet	skillet	NN
1979	2278	5	,	,	,
1979	2278	6	over	over	IN
1979	2278	7	medium	medium	NN
1979	2278	8	-	-	HYPH
1979	2278	9	high	high	JJ
1979	2278	10	heat	heat	NN
1979	2278	11	,	,	,
1979	2278	12	heat	heat	NN
1979	2278	13	oil	oil	NN
1979	2278	14	.	.	.
1979	2279	1	Add	add	VB
1979	2279	2	chicken	chicken	NN
1979	2279	3	breasts	breast	NNS
1979	2279	4	and	and	CC
1979	2279	5	cook	cook	NN
1979	2279	6	for	for	IN
1979	2279	7	4	4	CD
1979	2279	8	to	to	TO
1979	2279	9	5	5	CD
1979	2279	10	minutes	minute	NNS
1979	2279	11	per	per	IN
1979	2279	12	side	side	NN
1979	2279	13	until	until	IN
1979	2279	14	golden	golden	NNP
1979	2279	15	brown	brown	NNP
1979	2279	16	.	.	.
1979	2280	1	Add	add	VB
1979	2280	2	onion	onion	NN
1979	2280	3	;	;	:
1979	2280	4	cook	cook	NN
1979	2280	5	2	2	CD
1979	2280	6	minutes	minute	NNS
1979	2280	7	longer	long	RBR
1979	2280	8	,	,	,
1979	2280	9	stirring	stir	VBG
1979	2280	10	often	often	RB
1979	2280	11	.	.	.
1979	2281	1	Add	add	NN
1979	2281	2	cranberries	cranberry	NNS
1979	2281	3	,	,	,
1979	2281	4	orange	orange	NNP
1979	2281	5	juice	juice	NN
1979	2281	6	,	,	,
1979	2281	7	sugar	sugar	NN
1979	2281	8	,	,	,
1979	2281	9	orange	orange	NNP
1979	2281	10	peel	peel	NN
1979	2281	11	and	and	CC
1979	2281	12	nutmeg	nutmeg	NNS
1979	2281	13	.	.	.
1979	2282	1	Stir	stir	VB
1979	2282	2	to	to	TO
1979	2282	3	scrape	scrape	VB
1979	2282	4	up	up	RP
1979	2282	5	bits	bit	NNS
1979	2282	6	from	from	IN
1979	2282	7	bottom	bottom	NN
1979	2282	8	of	of	IN
1979	2282	9	skillet	skillet	NN
1979	2282	10	;	;	:
1979	2282	11	bring	bring	VB
1979	2282	12	to	to	IN
1979	2282	13	a	a	DT
1979	2282	14	boil	boil	NN
1979	2282	15	.	.	.
1979	2283	1	Reduce	reduce	VB
1979	2283	2	heat	heat	NN
1979	2283	3	to	to	IN
1979	2283	4	medium	medium	NN
1979	2283	5	-	-	HYPH
1979	2283	6	low	low	JJ
1979	2283	7	;	;	:
1979	2283	8	cover	cover	NN
1979	2283	9	and	and	CC
1979	2283	10	cook	cook	VBP
1979	2283	11	20	20	CD
1979	2283	12	to	to	TO
1979	2283	13	25	25	CD
1979	2283	14	minutes	minute	NNS
1979	2283	15	longer	long	RBR
1979	2283	16	or	or	CC
1979	2283	17	until	until	IN
1979	2283	18	chicken	chicken	NN
1979	2283	19	is	be	VBZ
1979	2283	20	tender	tender	JJ
1979	2283	21	and	and	CC
1979	2283	22	cranberries	cranberry	NNS
1979	2283	23	are	be	VBP
1979	2283	24	soft	soft	JJ
1979	2283	25	,	,	,
1979	2283	26	stirring	stir	VBG
1979	2283	27	occasionally	occasionally	RB
1979	2283	28	.	.	.
1979	2284	1	Remove	remove	VB
1979	2284	2	chicken	chicken	NN
1979	2284	3	to	to	IN
1979	2284	4	warm	warm	JJ
1979	2284	5	platter	platter	NN
1979	2284	6	;	;	:
1979	2284	7	keep	keep	VB
1979	2284	8	warm	warm	JJ
1979	2284	9	.	.	.
1979	2285	1	Transfer	transfer	VB
1979	2285	2	cranberry	cranberry	NN
1979	2285	3	mixture	mixture	NN
1979	2285	4	from	from	IN
1979	2285	5	skillet	skillet	NNP
1979	2285	6	to	to	IN
1979	2285	7	food	food	NN
1979	2285	8	processor	processor	NN
1979	2285	9	or	or	CC
1979	2285	10	blender	blender	NN
1979	2285	11	;	;	:
1979	2285	12	cover	cover	NN
1979	2285	13	and	and	CC
1979	2285	14	puree	puree	VB
1979	2285	15	until	until	IN
1979	2285	16	almost	almost	RB
1979	2285	17	smooth	smooth	JJ
1979	2285	18	.	.	.
1979	2286	1	To	to	TO
1979	2286	2	serve	serve	VB
1979	2286	3	,	,	,
1979	2286	4	pour	pour	VB
1979	2286	5	sauce	sauce	NN
1979	2286	6	over	over	IN
1979	2286	7	chicken	chicken	NN
1979	2286	8	.	.	.
1979	2287	1	Nutrition	nutrition	NN
1979	2287	2	Figures	figure	NNS
1979	2287	3	per	per	IN
1979	2287	4	Serving	serve	VBG
1979	2287	5	Calories	calorie	NNS
1979	2287	6	514	514	CD
1979	2287	7	.	.	.
1979	2288	1	Protein	protein	NN
1979	2288	2	48	48	CD
1979	2288	3	grams	gram	NNS
1979	2288	4	.	.	.
1979	2289	1	Fat	Fat	NNP
1979	2289	2	26	26	CD
1979	2289	3	grams	gram	NNS
1979	2289	4	.	.	.
1979	2290	1	Carbohydrate	carbohydrate	NN
1979	2290	2	20	20	CD
1979	2290	3	grams	gram	NNS
1979	2290	4	.	.	.
1979	2291	1	Sodium	sodium	NN
1979	2291	2	144	144	CD
1979	2291	3	mg	mg	NN
1979	2291	4	.	.	.
1979	2291	5	Cholesterol	cholesterol	NN
1979	2291	6	145	145	CD
1979	2291	7	mg	mg	NN
1979	2291	8	.	.	.
1979	2291	9	MEDITERRANEAN	MEDITERRANEAN	NNP
1979	2291	10	CHICKEN	CHICKEN	NNP
1979	2291	11	BREASTSServes	breastsserve	VBZ
1979	2291	12	4	4	CD
1979	2291	13	Fresh	fresh	JJ
1979	2291	14	garlic	garlic	NN
1979	2291	15	,	,	,
1979	2291	16	stored	store	VBN
1979	2291	17	in	in	IN
1979	2291	18	a	a	DT
1979	2291	19	cool	cool	JJ
1979	2291	20	,	,	,
1979	2291	21	dry	dry	JJ
1979	2291	22	place	place	NN
1979	2291	23	will	will	MD
1979	2291	24	last	last	VB
1979	2291	25	about	about	RB
1979	2291	26	as	as	RB
1979	2291	27	long	long	RB
1979	2291	28	as	as	IN
1979	2291	29	a	a	DT
1979	2291	30	fresh	fresh	JJ
1979	2291	31	onion	onion	NN
1979	2291	32	.	.	.
1979	2292	1	If	if	IN
1979	2292	2	the	the	DT
1979	2292	3	cloves	clove	NNS
1979	2292	4	start	start	VBP
1979	2292	5	to	to	IN
1979	2292	6	sprout	sprout	NN
1979	2292	7	,	,	,
1979	2292	8	you	-PRON-	PRP
1979	2292	9	can	can	MD
1979	2292	10	still	still	RB
1979	2292	11	use	use	VB
1979	2292	12	them	-PRON-	PRP
1979	2292	13	,	,	,
1979	2292	14	but	but	CC
1979	2292	15	they	-PRON-	PRP
1979	2292	16	wo	will	MD
1979	2292	17	n't	not	RB
1979	2292	18	be	be	VB
1979	2292	19	quite	quite	RB
1979	2292	20	as	as	RB
1979	2292	21	flavorful	flavorful	JJ
1979	2292	22	.	.	.
1979	2293	1	4	4	CD
1979	2293	2	chicken	chicken	NN
1979	2293	3	breast	breast	NN
1979	2293	4	halves	half	NNS
1979	2293	5	1	1	CD
1979	2293	6	to	to	IN
1979	2293	7	2	2	CD
1979	2293	8	tablespoons	tablespoon	NNS
1979	2293	9	olive	olive	NN
1979	2293	10	oil	oil	NN
1979	2293	11	ground	ground	NN
1979	2293	12	pepper	pepper	NN
1979	2293	13	to	to	TO
1979	2293	14	taste	taste	NN
1979	2293	15	1/2	1/2	CD
1979	2293	16	cup	cup	NN
1979	2293	17	dry	dry	JJ
1979	2293	18	red	red	JJ
1979	2293	19	wine	wine	NN
1979	2293	20	4	4	CD
1979	2293	21	fresh	fresh	JJ
1979	2293	22	or	or	CC
1979	2293	23	canned	canned	JJ
1979	2293	24	plum	plum	NN
1979	2293	25	tomatoes	tomato	NNS
1979	2293	26	,	,	,
1979	2293	27	seeded	seed	VBD
1979	2293	28	and	and	CC
1979	2293	29	coarsely	coarsely	RB
1979	2293	30	chopped	chop	VBD
1979	2293	31	2	2	CD
1979	2293	32	garlic	garlic	JJ
1979	2293	33	cloves	clove	NNS
1979	2293	34	,	,	,
1979	2293	35	minced	mince	VBD
1979	2293	36	1/2	1/2	CD
1979	2293	37	teaspoon	teaspoon	NN
1979	2293	38	dried	dry	VBN
1979	2293	39	basil	basil	NN
1979	2293	40	1/2	1/2	CD
1979	2293	41	teaspoon	teaspoon	NN
1979	2293	42	dried	dry	VBD
1979	2293	43	marjoram	marjoram	NNP
1979	2293	44	1/2	1/2	CD
1979	2293	45	cup	cup	NN
1979	2293	46	pitted	pit	VBD
1979	2293	47	black	black	JJ
1979	2293	48	olives	olive	NNS
1979	2293	49	,	,	,
1979	2293	50	cut	cut	VBN
1979	2293	51	in	in	IN
1979	2293	52	half	half	NN
1979	2293	53	1/4	1/4	CD
1979	2293	54	cup	cup	NN
1979	2293	55	minced	mince	VBN
1979	2293	56	,	,	,
1979	2293	57	fresh	fresh	JJ
1979	2293	58	parsley	parsley	NN
1979	2293	59	Remove	remove	VB
1979	2293	60	skin	skin	NN
1979	2293	61	from	from	IN
1979	2293	62	chicken	chicken	NN
1979	2293	63	breasts	breast	NNS
1979	2293	64	.	.	.
1979	2294	1	In	in	IN
1979	2294	2	a	a	DT
1979	2294	3	large	large	JJ
1979	2294	4	skillet	skillet	NN
1979	2294	5	,	,	,
1979	2294	6	over	over	IN
1979	2294	7	medium	medium	NNP
1979	2294	8	heat	heat	NNP
1979	2294	9	,	,	,
1979	2294	10	heat	heat	NN
1979	2294	11	1	1	CD
1979	2294	12	tablespoon	tablespoon	NN
1979	2294	13	oil	oil	NN
1979	2294	14	.	.	.
1979	2295	1	Add	add	VB
1979	2295	2	chicken	chicken	NN
1979	2295	3	breasts	breast	NNS
1979	2295	4	and	and	CC
1979	2295	5	cook	cook	NN
1979	2295	6	for	for	IN
1979	2295	7	5	5	CD
1979	2295	8	minutes	minute	NNS
1979	2295	9	until	until	IN
1979	2295	10	golden	golden	JJ
1979	2295	11	,	,	,
1979	2295	12	turning	turn	VBG
1979	2295	13	once	once	RB
1979	2295	14	.	.	.
1979	2296	1	Add	add	VB
1979	2296	2	more	more	JJR
1979	2296	3	oil	oil	NN
1979	2296	4	if	if	IN
1979	2296	5	necessary	necessary	JJ
1979	2296	6	.	.	.
1979	2297	1	Stir	stir	VB
1979	2297	2	in	in	IN
1979	2297	3	wine	wine	NN
1979	2297	4	,	,	,
1979	2297	5	tomatoes	tomato	NNS
1979	2297	6	,	,	,
1979	2297	7	garlic	garlic	NNP
1979	2297	8	,	,	,
1979	2297	9	basil	basil	NNP
1979	2297	10	and	and	CC
1979	2297	11	marjoram	marjoram	NNP
1979	2297	12	;	;	:
1979	2297	13	bring	bring	VB
1979	2297	14	to	to	IN
1979	2297	15	a	a	DT
1979	2297	16	boil	boil	NN
1979	2297	17	.	.	.
1979	2298	1	Reduce	reduce	VB
1979	2298	2	heat	heat	NN
1979	2298	3	to	to	IN
1979	2298	4	low	low	JJ
1979	2298	5	;	;	:
1979	2298	6	cover	cover	NN
1979	2298	7	and	and	CC
1979	2298	8	simmer	simmer	NN
1979	2298	9	20	20	CD
1979	2298	10	to	to	TO
1979	2298	11	25	25	CD
1979	2298	12	minutes	minute	NNS
1979	2298	13	or	or	CC
1979	2298	14	until	until	IN
1979	2298	15	chicken	chicken	NN
1979	2298	16	is	be	VBZ
1979	2298	17	almost	almost	RB
1979	2298	18	cooked	cook	VBN
1979	2298	19	through	through	RB
1979	2298	20	.	.	.
1979	2299	1	Uncover	uncover	NN
1979	2299	2	;	;	:
1979	2299	3	increase	increase	VB
1979	2299	4	heat	heat	NN
1979	2299	5	to	to	TO
1979	2299	6	medium-	medium-	VB
1979	2299	7	high	high	JJ
1979	2299	8	and	and	CC
1979	2299	9	cook	cook	JJ
1979	2299	10	5	5	CD
1979	2299	11	minutes	minute	NNS
1979	2299	12	longer	long	RBR
1979	2299	13	or	or	CC
1979	2299	14	until	until	IN
1979	2299	15	liquid	liquid	NN
1979	2299	16	is	be	VBZ
1979	2299	17	reduced	reduce	VBN
1979	2299	18	by	by	IN
1979	2299	19	one	one	CD
1979	2299	20	-	-	HYPH
1979	2299	21	third	third	NN
1979	2299	22	.	.	.
1979	2300	1	Stir	stir	VB
1979	2300	2	in	in	IN
1979	2300	3	olives	olive	NNS
1979	2300	4	and	and	CC
1979	2300	5	parsley	parsley	NN
1979	2300	6	;	;	:
1979	2300	7	heat	heat	VB
1979	2300	8	through	through	RB
1979	2300	9	.	.	.
1979	2301	1	Nutrition	nutrition	NN
1979	2301	2	Figures	figure	NNS
1979	2301	3	per	per	IN
1979	2301	4	Serving	serve	VBG
1979	2301	5	Calories	calorie	NNS
1979	2301	6	480	480	CD
1979	2301	7	.	.	.
1979	2302	1	Protein	protein	NN
1979	2302	2	48	48	CD
1979	2302	3	grams	gram	NNS
1979	2302	4	.	.	.
1979	2303	1	Fat	fat	JJ
1979	2303	2	30	30	CD
1979	2303	3	grams	gram	NNS
1979	2303	4	.	.	.
1979	2304	1	Carbohydrate	carbohydrate	NN
1979	2304	2	4	4	CD
1979	2304	3	grams	gram	NNS
1979	2304	4	.	.	.
1979	2305	1	Sodium	sodium	NN
1979	2305	2	276	276	CD
1979	2305	3	mg	mg	NN
1979	2305	4	.	.	.
1979	2305	5	Cholesterol	cholesterol	NN
1979	2305	6	145	145	CD
1979	2305	7	mg	mg	NN
1979	2305	8	.	.	.
1979	2305	9	INDONESIAN	INDONESIAN	NNP
1979	2305	10	CHICKEN	CHICKEN	NNP
1979	2305	11	KEBOBS	KEBOBS	NNP
1979	2305	12	WITH	with	IN
1979	2305	13	CURRIED	curried	NN
1979	2305	14	YOGURT	YOGURT	NNP
1979	2305	15	DIP	DIP	NNP
1979	2305	16	Serves	serve	VBZ
1979	2305	17	4	4	CD
1979	2305	18	You	-PRON-	PRP
1979	2305	19	can	can	MD
1979	2305	20	use	use	VB
1979	2305	21	bottled	bottled	JJ
1979	2305	22	lime	lime	NN
1979	2305	23	juice	juice	NN
1979	2305	24	in	in	IN
1979	2305	25	this	this	DT
1979	2305	26	recipe	recipe	NN
1979	2305	27	,	,	,
1979	2305	28	but	but	CC
1979	2305	29	it	-PRON-	PRP
1979	2305	30	lacks	lack	VBZ
1979	2305	31	the	the	DT
1979	2305	32	spark	spark	NN
1979	2305	33	that	that	IN
1979	2305	34	fresh	fresh	JJ
1979	2305	35	lime	lime	NN
1979	2305	36	juice	juice	NN
1979	2305	37	has	have	VBZ
1979	2305	38	.	.	.
1979	2306	1	Also	also	RB
1979	2306	2	,	,	,
1979	2306	3	you	-PRON-	PRP
1979	2306	4	can	can	MD
1979	2306	5	lower	lower	VB
1979	2306	6	the	the	DT
1979	2306	7	sodium	sodium	NN
1979	2306	8	content	content	NN
1979	2306	9	still	still	RB
1979	2306	10	further	further	RB
1979	2306	11	by	by	IN
1979	2306	12	using	use	VBG
1979	2306	13	light	light	JJ
1979	2306	14	soy	soy	NN
1979	2306	15	sauce	sauce	NN
1979	2306	16	.	.	.
1979	2307	1	2	2	CD
1979	2307	2	tablespoons	tablespoon	NNS
1979	2307	3	fresh	fresh	JJ
1979	2307	4	lime	lime	NN
1979	2307	5	juice	juice	NN
1979	2307	6	2	2	CD
1979	2307	7	tablespoons	tablespoon	NNS
1979	2307	8	soy	soy	NN
1979	2307	9	sauce	sauce	NN
1979	2307	10	1	1	CD
1979	2307	11	tablespoon	tablespoon	NN
1979	2307	12	vegetable	vegetable	NN
1979	2307	13	oil	oil	NN
1979	2307	14	1	1	CD
1979	2307	15	teaspoon	teaspoon	NN
1979	2307	16	brown	brown	JJ
1979	2307	17	or	or	CC
1979	2307	18	white	white	NNP
1979	2307	19	sugar	sugar	NNP
1979	2307	20	1	1	CD
1979	2307	21	garlic	garlic	JJ
1979	2307	22	clove	clove	NN
1979	2307	23	,	,	,
1979	2307	24	crushed	crush	VBD
1979	2307	25	4	4	CD
1979	2307	26	boneless	boneless	NN
1979	2307	27	,	,	,
1979	2307	28	skinless	skinless	VB
1979	2307	29	chicken	chicken	NN
1979	2307	30	breast	breast	NN
1979	2307	31	halves	half	NNS
1979	2307	32	1	1	CD
1979	2307	33	cup	cup	NN
1979	2307	34	plain	plain	JJ
1979	2307	35	lowfat	lowfat	NNP
1979	2307	36	yogurt	yogurt	NNP
1979	2307	37	1/4	1/4	CD
1979	2307	38	cup	cup	NNP
1979	2307	39	chopped	chop	VBN
1979	2307	40	scallions	scallion	NNS
1979	2307	41	1	1	CD
1979	2307	42	tablespoon	tablespoon	NN
1979	2307	43	curry	curry	NN
1979	2307	44	powder	powder	NN
1979	2307	45	1	1	CD
1979	2307	46	teaspoon	teaspoon	NN
1979	2307	47	oriental	oriental	JJ
1979	2307	48	sesame	sesame	NN
1979	2307	49	oil	oil	NN
1979	2307	50	,	,	,
1979	2307	51	optional	optional	JJ
1979	2307	52	In	in	IN
1979	2307	53	a	a	DT
1979	2307	54	shallow	shallow	JJ
1979	2307	55	bowl	bowl	NN
1979	2307	56	,	,	,
1979	2307	57	combine	combine	VB
1979	2307	58	lime	lime	NN
1979	2307	59	juice	juice	NN
1979	2307	60	,	,	,
1979	2307	61	soy	soy	NN
1979	2307	62	sauce	sauce	NN
1979	2307	63	,	,	,
1979	2307	64	vegetable	vegetable	NN
1979	2307	65	oil	oil	NN
1979	2307	66	,	,	,
1979	2307	67	sugar	sugar	NN
1979	2307	68	and	and	CC
1979	2307	69	garlic	garlic	NN
1979	2307	70	;	;	:
1979	2307	71	mix	mix	VB
1979	2307	72	well	well	RB
1979	2307	73	.	.	.
1979	2308	1	Add	add	NN
1979	2308	2	chicken	chicken	NN
1979	2308	3	,	,	,
1979	2308	4	turning	turn	VBG
1979	2308	5	to	to	IN
1979	2308	6	coat	coat	NN
1979	2308	7	with	with	IN
1979	2308	8	marinade	marinade	NN
1979	2308	9	.	.	.
1979	2309	1	Cover	cover	VB
1979	2309	2	and	and	CC
1979	2309	3	refrigerate	refrigerate	VBP
1979	2309	4	1	1	CD
1979	2309	5	hour	hour	NN
1979	2309	6	.	.	.
1979	2310	1	Meanwhile	meanwhile	RB
1979	2310	2	,	,	,
1979	2310	3	in	in	IN
1979	2310	4	small	small	JJ
1979	2310	5	bowl	bowl	NN
1979	2310	6	,	,	,
1979	2310	7	combine	combine	VB
1979	2310	8	yogurt	yogurt	NNP
1979	2310	9	,	,	,
1979	2310	10	scallions	scallion	NNS
1979	2310	11	,	,	,
1979	2310	12	curry	curry	NN
1979	2310	13	powder	powder	NN
1979	2310	14	and	and	CC
1979	2310	15	sesame	sesame	VB
1979	2310	16	oil	oil	NN
1979	2310	17	.	.	.
1979	2311	1	Cover	cover	VB
1979	2311	2	and	and	CC
1979	2311	3	refrigerate	refrigerate	VB
1979	2311	4	until	until	IN
1979	2311	5	ready	ready	JJ
1979	2311	6	to	to	TO
1979	2311	7	use	use	VB
1979	2311	8	.	.	.
1979	2312	1	Remove	remove	VB
1979	2312	2	chicken	chicken	NN
1979	2312	3	from	from	IN
1979	2312	4	marinade	marinade	NN
1979	2312	5	and	and	CC
1979	2312	6	cut	cut	VBD
1979	2312	7	into	into	IN
1979	2312	8	3/4-inch	3/4-inch	CD
1979	2312	9	cubes	cube	NNS
1979	2312	10	;	;	:
1979	2312	11	reserve	reserve	NN
1979	2312	12	marinade	marinade	NN
1979	2312	13	.	.	.
1979	2313	1	On	on	IN
1979	2313	2	each	each	DT
1979	2313	3	of	of	IN
1979	2313	4	10	10	CD
1979	2313	5	to	to	TO
1979	2313	6	12	12	CD
1979	2313	7	skewers	skewer	NNS
1979	2313	8	,	,	,
1979	2313	9	thread	thread	VB
1979	2313	10	4	4	CD
1979	2313	11	to	to	TO
1979	2313	12	5	5	CD
1979	2313	13	chicken	chicken	NN
1979	2313	14	cubes	cube	NNS
1979	2313	15	.	.	.
1979	2314	1	Preheat	preheat	NN
1979	2314	2	broiler	broiler	NN
1979	2314	3	.	.	.
1979	2315	1	Place	place	NN
1979	2315	2	skewers	skewer	NNS
1979	2315	3	in	in	IN
1979	2315	4	broiler	broiler	NN
1979	2315	5	pan	pan	NNP
1979	2315	6	;	;	:
1979	2315	7	broil	broil	NNP
1979	2315	8	4	4	CD
1979	2315	9	inches	inch	NNS
1979	2315	10	from	from	IN
1979	2315	11	heat	heat	NN
1979	2315	12	source	source	NN
1979	2315	13	8	8	CD
1979	2315	14	to	to	TO
1979	2315	15	10	10	CD
1979	2315	16	minutes	minute	NNS
1979	2315	17	until	until	IN
1979	2315	18	cooked	cook	VBN
1979	2315	19	through	through	RB
1979	2315	20	,	,	,
1979	2315	21	turning	turn	VBG
1979	2315	22	once	once	RB
1979	2315	23	and	and	CC
1979	2315	24	brushing	brush	VBG
1979	2315	25	occasionally	occasionally	RB
1979	2315	26	with	with	IN
1979	2315	27	marinade	marinade	NN
1979	2315	28	.	.	.
1979	2316	1	Serve	serve	VB
1979	2316	2	kebobs	kebob	VBZ
1979	2316	3	with	with	IN
1979	2316	4	curried	curried	JJ
1979	2316	5	yogurt	yogurt	NNP
1979	2316	6	dip	dip	NN
1979	2316	7	.	.	.
1979	2317	1	Nutrition	nutrition	NN
1979	2317	2	Figures	figure	NNS
1979	2317	3	per	per	IN
1979	2317	4	Serving	serve	VBG
1979	2317	5	Calories	calorie	NNS
1979	2317	6	234	234	CD
1979	2317	7	.	.	.
1979	2318	1	Protein	protein	NN
1979	2318	2	35	35	CD
1979	2318	3	grams	gram	NNS
1979	2318	4	.	.	.
1979	2319	1	Fat	fat	JJ
1979	2319	2	6	6	CD
1979	2319	3	grams	gram	NNS
1979	2319	4	.	.	.
1979	2320	1	Carbohydrate	carbohydrate	NN
1979	2320	2	8	8	CD
1979	2320	3	grams	gram	NNS
1979	2320	4	.	.	.
1979	2321	1	Sodium	Sodium	NNP
1979	2321	2	645	645	CD
1979	2321	3	grams	gram	NNS
1979	2321	4	.	.	.
1979	2322	1	Cholesterol	cholesterol	NN
1979	2322	2	82	82	CD
1979	2322	3	mg	mg	NN
1979	2322	4	.	.	.
1979	2322	5	POACHED	poached	JJ
1979	2322	6	CHICKEN	CHICKEN	NNS
1979	2322	7	IN	in	IN
1979	2322	8	CREAMY	creamy	RB
1979	2322	9	LEMON	LEMON	VBN
1979	2322	10	SAUCEServes	sauceserve	NNS
1979	2322	11	4	4	CD
1979	2322	12	I	-PRON-	PRP
1979	2322	13	'm	be	VBP
1979	2322	14	fond	fond	JJ
1979	2322	15	of	of	IN
1979	2322	16	this	this	DT
1979	2322	17	recipe	recipe	NN
1979	2322	18	because	because	IN
1979	2322	19	the	the	DT
1979	2322	20	texture	texture	NN
1979	2322	21	is	be	VBZ
1979	2322	22	creamy	creamy	JJ
1979	2322	23	and	and	CC
1979	2322	24	it	-PRON-	PRP
1979	2322	25	does	do	VBZ
1979	2322	26	n't	not	RB
1979	2322	27	use	use	VB
1979	2322	28	cream	cream	NN
1979	2322	29	.	.	.
1979	2323	1	4	4	CD
1979	2323	2	boneless	boneless	NN
1979	2323	3	,	,	,
1979	2323	4	skinless	skinless	NN
1979	2323	5	,	,	,
1979	2323	6	chicken	chicken	NN
1979	2323	7	breast	breast	NN
1979	2323	8	halves	half	NNS
1979	2323	9	1/4	1/4	CD
1979	2323	10	teaspoon	teaspoon	NN
1979	2323	11	ground	ground	NN
1979	2323	12	pepper	pepper	NN
1979	2323	13	1/2	1/2	CD
1979	2323	14	cup	cup	NN
1979	2323	15	chicken	chicken	NNP
1979	2323	16	broth	broth	NNP
1979	2323	17	1/4	1/4	CD
1979	2323	18	cup	cup	NN
1979	2323	19	white	white	JJ
1979	2323	20	wine	wine	NN
1979	2323	21	2	2	CD
1979	2323	22	tablespoons	tablespoon	NNS
1979	2323	23	lemon	lemon	NN
1979	2323	24	juice	juice	NN
1979	2323	25	1	1	CD
1979	2323	26	teaspoon	teaspoon	NN
1979	2323	27	grated	grate	VBD
1979	2323	28	lemon	lemon	NN
1979	2323	29	peel	peel	NN
1979	2323	30	1	1	CD
1979	2323	31	cup	cup	NN
1979	2323	32	lowfat	lowfat	NN
1979	2323	33	milk	milk	NN
1979	2323	34	1	1	CD
1979	2323	35	-	-	HYPH
1979	2323	36	1/2	1/2	CD
1979	2323	37	tablespoons	tablespoon	NNS
1979	2323	38	cornstarch	cornstarch	NN
1979	2323	39	1	1	CD
1979	2323	40	tablespoon	tablespoon	NN
1979	2323	41	Dijon	Dijon	NNP
1979	2323	42	mustard	mustard	NN
1979	2323	43	2	2	CD
1979	2323	44	tablespoons	tablespoon	NNS
1979	2323	45	minced	mince	VBN
1979	2323	46	,	,	,
1979	2323	47	fresh	fresh	JJ
1979	2323	48	parsley	parsley	NN
1979	2323	49	,	,	,
1979	2323	50	optional	optional	JJ
1979	2323	51	Season	season	NN
1979	2323	52	chicken	chicken	NN
1979	2323	53	with	with	IN
1979	2323	54	pepper	pepper	NN
1979	2323	55	.	.	.
1979	2324	1	In	in	IN
1979	2324	2	a	a	DT
1979	2324	3	large	large	JJ
1979	2324	4	,	,	,
1979	2324	5	deep	deep	JJ
1979	2324	6	skillet	skillet	NN
1979	2324	7	over	over	IN
1979	2324	8	medium	medium	NN
1979	2324	9	-	-	HYPH
1979	2324	10	high	high	JJ
1979	2324	11	heat	heat	NN
1979	2324	12	,	,	,
1979	2324	13	combine	combine	VB
1979	2324	14	broth	broth	NN
1979	2324	15	,	,	,
1979	2324	16	wine	wine	NN
1979	2324	17	,	,	,
1979	2324	18	lemon	lemon	NN
1979	2324	19	juice	juice	NN
1979	2324	20	and	and	CC
1979	2324	21	lemon	lemon	NN
1979	2324	22	peel	peel	NN
1979	2324	23	;	;	:
1979	2324	24	bring	bring	VB
1979	2324	25	to	to	IN
1979	2324	26	a	a	DT
1979	2324	27	boil	boil	NN
1979	2324	28	.	.	.
1979	2325	1	Add	add	NN
1979	2325	2	chicken	chicken	NN
1979	2325	3	;	;	:
1979	2325	4	reduce	reduce	VB
1979	2325	5	heat	heat	NN
1979	2325	6	to	to	IN
1979	2325	7	medium	medium	NN
1979	2325	8	-	-	HYPH
1979	2325	9	low	low	NN
1979	2325	10	.	.	.
1979	2326	1	Cover	cover	NN
1979	2326	2	and	and	CC
1979	2326	3	simmer	simmer	NN
1979	2326	4	12	12	CD
1979	2326	5	to	to	TO
1979	2326	6	15	15	CD
1979	2326	7	minutes	minute	NNS
1979	2326	8	or	or	CC
1979	2326	9	until	until	IN
1979	2326	10	chicken	chicken	NN
1979	2326	11	is	be	VBZ
1979	2326	12	cooked	cook	VBN
1979	2326	13	through	through	RB
1979	2326	14	.	.	.
1979	2327	1	Transfer	transfer	VB
1979	2327	2	chicken	chicken	NN
1979	2327	3	to	to	IN
1979	2327	4	a	a	DT
1979	2327	5	warm	warm	JJ
1979	2327	6	serving	serve	VBG
1979	2327	7	plate	plate	NN
1979	2327	8	and	and	CC
1979	2327	9	keep	keep	VB
1979	2327	10	warm	warm	JJ
1979	2327	11	.	.	.
1979	2328	1	In	in	IN
1979	2328	2	a	a	DT
1979	2328	3	small	small	JJ
1979	2328	4	bowl	bowl	NN
1979	2328	5	,	,	,
1979	2328	6	blend	blend	NN
1979	2328	7	milk	milk	NN
1979	2328	8	,	,	,
1979	2328	9	cornstarch	cornstarch	NN
1979	2328	10	and	and	CC
1979	2328	11	mustard	mustard	NN
1979	2328	12	until	until	IN
1979	2328	13	smooth	smooth	JJ
1979	2328	14	;	;	:
1979	2328	15	stir	stir	VB
1979	2328	16	into	into	IN
1979	2328	17	simmering	simmer	VBG
1979	2328	18	liquid	liquid	NN
1979	2328	19	in	in	IN
1979	2328	20	skillet	skillet	NN
1979	2328	21	.	.	.
1979	2329	1	Increase	increase	VB
1979	2329	2	heat	heat	NN
1979	2329	3	to	to	IN
1979	2329	4	medium	medium	NN
1979	2329	5	;	;	:
1979	2329	6	cook	cook	NN
1979	2329	7	until	until	IN
1979	2329	8	mixture	mixture	NN
1979	2329	9	boils	boil	VBZ
1979	2329	10	and	and	CC
1979	2329	11	thickens	thicken	NNS
1979	2329	12	,	,	,
1979	2329	13	stirring	stir	VBG
1979	2329	14	constantly	constantly	RB
1979	2329	15	.	.	.
1979	2330	1	Return	return	NN
1979	2330	2	chicken	chicken	NN
1979	2330	3	to	to	IN
1979	2330	4	skillet	skillet	NNP
1979	2330	5	;	;	:
1979	2330	6	coat	coat	NN
1979	2330	7	well	well	RB
1979	2330	8	with	with	IN
1979	2330	9	sauce	sauce	NN
1979	2330	10	.	.	.
1979	2331	1	Sprinkle	sprinkle	VB
1979	2331	2	with	with	IN
1979	2331	3	parsley	parsley	NN
1979	2331	4	,	,	,
1979	2331	5	if	if	IN
1979	2331	6	desired	desire	VBN
1979	2331	7	.	.	.
1979	2332	1	Nutrition	nutrition	NN
1979	2332	2	Figures	figure	NNS
1979	2332	3	per	per	IN
1979	2332	4	Serving	serve	VBG
1979	2332	5	Calories	calorie	NNS
1979	2332	6	205	205	CD
1979	2332	7	.	.	.
1979	2333	1	Protein	protein	NN
1979	2333	2	34	34	CD
1979	2333	3	grams	gram	NNS
1979	2333	4	.	.	.
1979	2334	1	Fat	fat	JJ
1979	2334	2	4	4	CD
1979	2334	3	grams	gram	NNS
1979	2334	4	.	.	.
1979	2335	1	Carbohydrate	carbohydrate	NN
1979	2335	2	7	7	CD
1979	2335	3	grams	gram	NNS
1979	2335	4	.	.	.
1979	2336	1	Sodium	sodium	NN
1979	2336	2	201	201	CD
1979	2336	3	Cholesterol	Cholesterol	NNP
1979	2336	4	84	84	CD
1979	2336	5	mg	mg	NN
1979	2336	6	.	.	.
1979	2336	7	CHICKEN	CHICKEN	NNP
1979	2336	8	AND	and	CC
1979	2336	9	BELL	BELL	NNP
1979	2336	10	PEPPER	PEPPER	NNP
1979	2336	11	SAUTEServes	sauteserve	VBZ
1979	2336	12	4	4	CD
1979	2336	13	This	this	DT
1979	2336	14	recipe	recipe	NN
1979	2336	15	is	be	VBZ
1979	2336	16	prettiest	prettiest	NN
1979	2336	17	when	when	WRB
1979	2336	18	made	make	VBN
1979	2336	19	with	with	IN
1979	2336	20	red	red	JJ
1979	2336	21	,	,	,
1979	2336	22	green	green	JJ
1979	2336	23	,	,	,
1979	2336	24	and	and	CC
1979	2336	25	yellow	yellow	JJ
1979	2336	26	bell	bell	NN
1979	2336	27	peppers	pepper	NNS
1979	2336	28	.	.	.
1979	2337	1	However	however	RB
1979	2337	2	,	,	,
1979	2337	3	your	-PRON-	PRP$
1979	2337	4	supermarket	supermarket	NN
1979	2337	5	may	may	MD
1979	2337	6	not	not	RB
1979	2337	7	have	have	VB
1979	2337	8	the	the	DT
1979	2337	9	red	red	JJ
1979	2337	10	and	and	CC
1979	2337	11	yellow	yellow	JJ
1979	2337	12	ones	one	NNS
1979	2337	13	available	available	JJ
1979	2337	14	,	,	,
1979	2337	15	in	in	IN
1979	2337	16	which	which	WDT
1979	2337	17	case	case	NN
1979	2337	18	,	,	,
1979	2337	19	substitute	substitute	NN
1979	2337	20	green	green	JJ
1979	2337	21	ones	one	NNS
1979	2337	22	.	.	.
1979	2338	1	Incidentally	incidentally	RB
1979	2338	2	,	,	,
1979	2338	3	red	red	JJ
1979	2338	4	bell	bell	NN
1979	2338	5	peppers	pepper	NNS
1979	2338	6	started	start	VBD
1979	2338	7	out	out	RP
1979	2338	8	as	as	IN
1979	2338	9	green	green	JJ
1979	2338	10	bell	bell	NN
1979	2338	11	peppers	pepper	NNS
1979	2338	12	,	,	,
1979	2338	13	but	but	CC
1979	2338	14	as	as	IN
1979	2338	15	they	-PRON-	PRP
1979	2338	16	matured	mature	VBD
1979	2338	17	,	,	,
1979	2338	18	their	-PRON-	PRP$
1979	2338	19	color	color	NN
1979	2338	20	changed	change	VBD
1979	2338	21	from	from	IN
1979	2338	22	green	green	JJ
1979	2338	23	to	to	IN
1979	2338	24	red	red	NN
1979	2338	25	.	.	.
1979	2339	1	4	4	CD
1979	2339	2	boneless	boneless	NN
1979	2339	3	,	,	,
1979	2339	4	skinless	skinless	VB
1979	2339	5	chicken	chicken	NN
1979	2339	6	breast	breast	NN
1979	2339	7	halves	half	NNS
1979	2339	8	1	1	CD
1979	2339	9	teaspoon	teaspoon	NN
1979	2339	10	ground	ground	NN
1979	2339	11	cumin	cumin	NN
1979	2339	12	1	1	CD
1979	2339	13	teaspoon	teaspoon	NN
1979	2339	14	dried	dry	VBD
1979	2339	15	oregano	oregano	NN
1979	2339	16	ground	ground	NN
1979	2339	17	pepper	pepper	NN
1979	2339	18	to	to	TO
1979	2339	19	taste	taste	NN
1979	2339	20	1	1	CD
1979	2339	21	to	to	IN
1979	2339	22	2	2	CD
1979	2339	23	tablespoons	tablespoon	NNS
1979	2339	24	olive	olive	NN
1979	2339	25	oil	oil	NN
1979	2339	26	1	1	CD
1979	2339	27	clove	clove	NNP
1979	2339	28	garlic	garlic	NNP
1979	2339	29	,	,	,
1979	2339	30	minced	mince	VBD
1979	2339	31	1	1	CD
1979	2339	32	small	small	JJ
1979	2339	33	red	red	NNP
1979	2339	34	bell	bell	NNP
1979	2339	35	pepper	pepper	NN
1979	2339	36	,	,	,
1979	2339	37	cut	cut	VBN
1979	2339	38	into	into	IN
1979	2339	39	thin	thin	JJ
1979	2339	40	strips	strip	NNS
1979	2339	41	1	1	CD
1979	2339	42	small	small	JJ
1979	2339	43	green	green	JJ
1979	2339	44	bell	bell	NN
1979	2339	45	pepper	pepper	NN
1979	2339	46	,	,	,
1979	2339	47	cut	cut	VBN
1979	2339	48	into	into	IN
1979	2339	49	thin	thin	JJ
1979	2339	50	strips	strip	NNS
1979	2339	51	1	1	CD
1979	2339	52	small	small	JJ
1979	2339	53	yellow	yellow	JJ
1979	2339	54	bell	bell	NN
1979	2339	55	pepper	pepper	NN
1979	2339	56	,	,	,
1979	2339	57	cut	cut	VBN
1979	2339	58	into	into	IN
1979	2339	59	thin	thin	JJ
1979	2339	60	strips	strip	NNS
1979	2339	61	Place	place	NN
1979	2339	62	chicken	chicken	NN
1979	2339	63	breasts	breast	NNS
1979	2339	64	between	between	IN
1979	2339	65	sheets	sheet	NNS
1979	2339	66	of	of	IN
1979	2339	67	plastic	plastic	JJ
1979	2339	68	wrap	wrap	NN
1979	2339	69	and	and	CC
1979	2339	70	pound	pound	NN
1979	2339	71	to	to	IN
1979	2339	72	1/4	1/4	CD
1979	2339	73	inch	inch	NN
1979	2339	74	thickness	thickness	NN
1979	2339	75	.	.	.
1979	2340	1	Sprinkle	sprinkle	VB
1979	2340	2	both	both	DT
1979	2340	3	sides	side	NNS
1979	2340	4	of	of	IN
1979	2340	5	chicken	chicken	NN
1979	2340	6	with	with	IN
1979	2340	7	cumin	cumin	NN
1979	2340	8	,	,	,
1979	2340	9	oregano	oregano	NN
1979	2340	10	and	and	CC
1979	2340	11	pepper	pepper	NN
1979	2340	12	to	to	TO
1979	2340	13	taste	taste	NN
1979	2340	14	,	,	,
1979	2340	15	pressing	press	VBG
1979	2340	16	to	to	TO
1979	2340	17	make	make	VB
1979	2340	18	seasonings	seasoning	NNS
1979	2340	19	adhere	adhere	RB
1979	2340	20	.	.	.
1979	2341	1	In	in	IN
1979	2341	2	large	large	JJ
1979	2341	3	skillet	skillet	NN
1979	2341	4	,	,	,
1979	2341	5	over	over	IN
1979	2341	6	medium	medium	NN
1979	2341	7	-	-	HYPH
1979	2341	8	high	high	JJ
1979	2341	9	heat	heat	NN
1979	2341	10	,	,	,
1979	2341	11	heat	heat	NN
1979	2341	12	oil	oil	NN
1979	2341	13	.	.	.
1979	2342	1	Add	add	NN
1979	2342	2	chicken	chicken	NN
1979	2342	3	;	;	:
1979	2342	4	saute	saute	NN
1979	2342	5	1	1	CD
1979	2342	6	to	to	IN
1979	2342	7	2	2	CD
1979	2342	8	minutes	minute	NNS
1979	2342	9	per	per	IN
1979	2342	10	side	side	NN
1979	2342	11	or	or	CC
1979	2342	12	until	until	IN
1979	2342	13	almost	almost	RB
1979	2342	14	cooked	cook	VBN
1979	2342	15	through	through	RB
1979	2342	16	.	.	.
1979	2343	1	Remove	remove	VB
1979	2343	2	chicken	chicken	NN
1979	2343	3	to	to	IN
1979	2343	4	warm	warm	JJ
1979	2343	5	platter	platter	NN
1979	2343	6	;	;	:
1979	2343	7	keep	keep	VB
1979	2343	8	warm	warm	JJ
1979	2343	9	.	.	.
1979	2344	1	Add	add	VB
1979	2344	2	garlic	garlic	NN
1979	2344	3	and	and	CC
1979	2344	4	pepper	pepper	NN
1979	2344	5	strips	strip	NNS
1979	2344	6	to	to	IN
1979	2344	7	drippings	dripping	NNS
1979	2344	8	in	in	IN
1979	2344	9	skillet	skillet	NNP
1979	2344	10	;	;	:
1979	2344	11	stir-	stir-	NNP
1979	2344	12	fry	fry	NNP
1979	2344	13	one	one	CD
1979	2344	14	minute	minute	NN
1979	2344	15	.	.	.
1979	2345	1	Reduce	reduce	VB
1979	2345	2	heat	heat	NN
1979	2345	3	to	to	IN
1979	2345	4	medium	medium	NN
1979	2345	5	-	-	HYPH
1979	2345	6	low	low	JJ
1979	2345	7	;	;	:
1979	2345	8	cover	cover	NN
1979	2345	9	and	and	CC
1979	2345	10	cook	cook	VBP
1979	2345	11	3	3	CD
1979	2345	12	minutes	minute	NNS
1979	2345	13	or	or	CC
1979	2345	14	until	until	IN
1979	2345	15	peppers	pepper	NNS
1979	2345	16	are	be	VBP
1979	2345	17	tender	tender	JJ
1979	2345	18	-	-	HYPH
1979	2345	19	crisp	crisp	JJ
1979	2345	20	.	.	.
1979	2346	1	Return	return	NN
1979	2346	2	chicken	chicken	NN
1979	2346	3	to	to	IN
1979	2346	4	skillet	skillet	NNP
1979	2346	5	,	,	,
1979	2346	6	spooning	spoon	VBG
1979	2346	7	pepper	pepper	NN
1979	2346	8	mixture	mixture	NN
1979	2346	9	on	on	IN
1979	2346	10	top	top	NN
1979	2346	11	.	.	.
1979	2347	1	Cover	cover	VB
1979	2347	2	and	and	CC
1979	2347	3	cook	cook	NN
1979	2347	4	3	3	CD
1979	2347	5	to	to	IN
1979	2347	6	5	5	CD
1979	2347	7	minutes	minute	NNS
1979	2347	8	longer	long	RBR
1979	2347	9	until	until	IN
1979	2347	10	vegetables	vegetable	NNS
1979	2347	11	are	be	VBP
1979	2347	12	tender	tender	JJ
1979	2347	13	and	and	CC
1979	2347	14	chicken	chicken	NN
1979	2347	15	is	be	VBZ
1979	2347	16	completely	completely	RB
1979	2347	17	cooked	cook	VBN
1979	2347	18	through	through	RB
1979	2347	19	.	.	.
1979	2348	1	Nutrition	nutrition	NN
1979	2348	2	Figures	figure	NNS
1979	2348	3	per	per	IN
1979	2348	4	Serving	serve	VBG
1979	2348	5	Calories	calorie	NNS
1979	2348	6	209	209	CD
1979	2348	7	.	.	.
1979	2349	1	Protein	protein	NN
1979	2349	2	32	32	CD
1979	2349	3	grams	gram	NNS
1979	2349	4	.	.	.
1979	2350	1	Fat	Fat	NNP
1979	2350	2	7	7	CD
1979	2350	3	grams	gram	NNS
1979	2350	4	.	.	.
1979	2351	1	Carbohydrate	carbohydrate	NN
1979	2351	2	3	3	CD
1979	2351	3	grams	gram	NNS
1979	2351	4	.	.	.
1979	2352	1	Sodium	sodium	NN
1979	2352	2	91	91	CD
1979	2352	3	grams	gram	NNS
1979	2352	4	.	.	.
1979	2353	1	Cholesterol	cholesterol	NN
1979	2353	2	79	79	CD
1979	2353	3	mg	mg	NNP
1979	2353	4	.	.	.
1979	2353	5	CHICKEN	CHICKEN	NNP
1979	2353	6	NORMANDYServes	NORMANDYServes	NNP
1979	2353	7	4	4	CD
1979	2353	8	If	if	IN
1979	2353	9	they	-PRON-	PRP
1979	2353	10	're	be	VBP
1979	2353	11	available	available	JJ
1979	2353	12	,	,	,
1979	2353	13	choose	choose	VB
1979	2353	14	Rome	Rome	NNP
1979	2353	15	Beauty	Beauty	NNP
1979	2353	16	apples	apple	NNS
1979	2353	17	for	for	IN
1979	2353	18	this	this	DT
1979	2353	19	recipe	recipe	NN
1979	2353	20	.	.	.
1979	2354	1	Romes	rome	NNS
1979	2354	2	have	have	VBP
1979	2354	3	a	a	DT
1979	2354	4	somewhat	somewhat	RB
1979	2354	5	flat	flat	JJ
1979	2354	6	,	,	,
1979	2354	7	mealy	mealy	JJ
1979	2354	8	taste	taste	NN
1979	2354	9	when	when	WRB
1979	2354	10	eaten	eat	VBN
1979	2354	11	raw	raw	JJ
1979	2354	12	,	,	,
1979	2354	13	but	but	CC
1979	2354	14	their	-PRON-	PRP$
1979	2354	15	flavor	flavor	NN
1979	2354	16	develops	develop	VBZ
1979	2354	17	a	a	DT
1979	2354	18	wonderful	wonderful	JJ
1979	2354	19	richness	richness	NN
1979	2354	20	when	when	WRB
1979	2354	21	cooked	cook	VBN
1979	2354	22	.	.	.
1979	2355	1	They	-PRON-	PRP
1979	2355	2	're	be	VBP
1979	2355	3	available	available	JJ
1979	2355	4	from	from	IN
1979	2355	5	October	October	NNP
1979	2355	6	until	until	IN
1979	2355	7	early	early	JJ
1979	2355	8	Summer	summer	NN
1979	2355	9	.	.	.
1979	2356	1	The	the	DT
1979	2356	2	Golden	Golden	NNP
1979	2356	3	Delicious	Delicious	NNP
1979	2356	4	,	,	,
1979	2356	5	the	the	DT
1979	2356	6	Cortland	Cortland	NNP
1979	2356	7	,	,	,
1979	2356	8	the	the	DT
1979	2356	9	Jonathan	Jonathan	NNP
1979	2356	10	,	,	,
1979	2356	11	and	and	CC
1979	2356	12	the	the	DT
1979	2356	13	Granny	Granny	NNP
1979	2356	14	Smith	Smith	NNP
1979	2356	15	are	be	VBP
1979	2356	16	also	also	RB
1979	2356	17	good	good	JJ
1979	2356	18	for	for	IN
1979	2356	19	baking	baking	NN
1979	2356	20	.	.	.
1979	2357	1	The	the	DT
1979	2357	2	Red	Red	NNP
1979	2357	3	Delicious	Delicious	NNP
1979	2357	4	apples	apple	NNS
1979	2357	5	,	,	,
1979	2357	6	by	by	IN
1979	2357	7	the	the	DT
1979	2357	8	way	way	NN
1979	2357	9	,	,	,
1979	2357	10	are	be	VBP
1979	2357	11	only	only	RB
1979	2357	12	fair	fair	JJ
1979	2357	13	for	for	IN
1979	2357	14	cooking	cooking	NN
1979	2357	15	.	.	.
1979	2358	1	1	1	CD
1979	2358	2	chicken	chicken	NN
1979	2358	3	,	,	,
1979	2358	4	cut	cut	VBN
1979	2358	5	in	in	IN
1979	2358	6	serving	serve	VBG
1979	2358	7	pieces	piece	NNS
1979	2358	8	(	(	-LRB-
1979	2358	9	about	about	RB
1979	2358	10	3	3	CD
1979	2358	11	pounds	pound	NNS
1979	2358	12	)	)	-RRB-
1979	2358	13	Ground	ground	NN
1979	2358	14	pepper	pepper	NN
1979	2358	15	to	to	TO
1979	2358	16	taste	taste	VB
1979	2358	17	vegetable	vegetable	NN
1979	2358	18	cooking	cooking	NN
1979	2358	19	spray	spray	NN
1979	2358	20	2	2	CD
1979	2358	21	medium	medium	JJ
1979	2358	22	apples	apple	NNS
1979	2358	23	,	,	,
1979	2358	24	cored	core	VBD
1979	2358	25	and	and	CC
1979	2358	26	sliced	slice	VBD
1979	2358	27	1	1	CD
1979	2358	28	large	large	JJ
1979	2358	29	onion	onion	NN
1979	2358	30	,	,	,
1979	2358	31	sliced	slice	VBD
1979	2358	32	1/2	1/2	CD
1979	2358	33	cup	cup	NN
1979	2358	34	apple	apple	NN
1979	2358	35	cider	cider	NN
1979	2358	36	or	or	CC
1979	2358	37	juice	juice	NN
1979	2358	38	2	2	CD
1979	2358	39	tablespoons	tablespoon	NNS
1979	2358	40	fresh	fresh	JJ
1979	2358	41	lemon	lemon	NN
1979	2358	42	juice	juice	NN
1979	2358	43	1	1	CD
1979	2358	44	tablespoon	tablespoon	NN
1979	2358	45	vegetable	vegetable	NN
1979	2358	46	oil	oil	NN
1979	2358	47	2	2	CD
1979	2358	48	teaspoons	teaspoon	NNS
1979	2358	49	brown	brown	JJ
1979	2358	50	sugar	sugar	NN
1979	2358	51	1/4	1/4	CD
1979	2358	52	teaspoon	teaspoon	NN
1979	2358	53	ground	ground	NN
1979	2358	54	allspice	allspice	JJ
1979	2358	55	Preheat	Preheat	NNP
1979	2358	56	oven	oven	VBD
1979	2358	57	to	to	IN
1979	2358	58	350F.	350f.	CD
1979	2359	1	Sprinkle	sprinkle	VB
1979	2359	2	chicken	chicken	NN
1979	2359	3	pieces	piece	NNS
1979	2359	4	with	with	IN
1979	2359	5	pepper	pepper	NN
1979	2359	6	to	to	IN
1979	2359	7	taste	taste	NN
1979	2359	8	.	.	.
1979	2360	1	Spray	spray	NN
1979	2360	2	13	13	CD
1979	2360	3	by	by	IN
1979	2360	4	9-inch	9-inch	CD
1979	2360	5	baking	baking	NN
1979	2360	6	dish	dish	NN
1979	2360	7	with	with	IN
1979	2360	8	vegetable	vegetable	NN
1979	2360	9	cooking	cooking	NN
1979	2360	10	spray	spray	NN
1979	2360	11	.	.	.
1979	2361	1	Arrange	arrange	NN
1979	2361	2	chicken	chicken	NN
1979	2361	3	in	in	IN
1979	2361	4	baking	baking	NN
1979	2361	5	dish	dish	NN
1979	2361	6	;	;	:
1979	2361	7	scatter	scatter	NN
1979	2361	8	apple	apple	NN
1979	2361	9	and	and	CC
1979	2361	10	onion	onion	NN
1979	2361	11	slices	slice	NNS
1979	2361	12	around	around	RB
1979	2361	13	and	and	CC
1979	2361	14	on	on	IN
1979	2361	15	top	top	NN
1979	2361	16	of	of	IN
1979	2361	17	chicken	chicken	NN
1979	2361	18	.	.	.
1979	2362	1	In	in	IN
1979	2362	2	cup	cup	NN
1979	2362	3	,	,	,
1979	2362	4	combine	combine	VB
1979	2362	5	cider	cider	NN
1979	2362	6	,	,	,
1979	2362	7	lemon	lemon	NN
1979	2362	8	juice	juice	NN
1979	2362	9	,	,	,
1979	2362	10	oil	oil	NN
1979	2362	11	,	,	,
1979	2362	12	sugar	sugar	NN
1979	2362	13	and	and	CC
1979	2362	14	allspice	allspice	NN
1979	2362	15	;	;	:
1979	2362	16	pour	pour	VBP
1979	2362	17	over	over	IN
1979	2362	18	chicken	chicken	NN
1979	2362	19	.	.	.
1979	2363	1	Bake	Bake	NNP
1979	2363	2	,	,	,
1979	2363	3	uncovered	uncover	VBD
1979	2363	4	,	,	,
1979	2363	5	for	for	IN
1979	2363	6	about	about	RB
1979	2363	7	1	1	CD
1979	2363	8	hour	hour	NN
1979	2363	9	or	or	CC
1979	2363	10	until	until	IN
1979	2363	11	chicken	chicken	NN
1979	2363	12	is	be	VBZ
1979	2363	13	cooked	cook	VBN
1979	2363	14	through	through	IN
1979	2363	15	and	and	CC
1979	2363	16	apples	apple	NNS
1979	2363	17	are	be	VBP
1979	2363	18	tender	tender	JJ
1979	2363	19	,	,	,
1979	2363	20	turning	turn	VBG
1979	2363	21	pieces	piece	NNS
1979	2363	22	once	once	RB
1979	2363	23	during	during	IN
1979	2363	24	cooking	cooking	NN
1979	2363	25	and	and	CC
1979	2363	26	basting	baste	VBG
1979	2363	27	occasionally	occasionally	RB
1979	2363	28	with	with	IN
1979	2363	29	drippings	dripping	NNS
1979	2363	30	.	.	.
1979	2364	1	To	to	TO
1979	2364	2	serve	serve	VB
1979	2364	3	,	,	,
1979	2364	4	remove	remove	VB
1979	2364	5	chicken	chicken	NN
1979	2364	6	from	from	IN
1979	2364	7	pan	pan	NN
1979	2364	8	juices	juice	NNS
1979	2364	9	and	and	CC
1979	2364	10	spoon	spoon	NN
1979	2364	11	apples	apple	NNS
1979	2364	12	and	and	CC
1979	2364	13	onions	onion	NNS
1979	2364	14	on	on	IN
1979	2364	15	top	top	NN
1979	2364	16	.	.	.
1979	2365	1	Nutrition	nutrition	NN
1979	2365	2	Figures	figure	NNS
1979	2365	3	per	per	IN
1979	2365	4	Serving	serve	VBG
1979	2365	5	Calories	calorie	NNS
1979	2365	6	609	609	CD
1979	2365	7	.	.	.
1979	2366	1	Protein	protein	NN
1979	2366	2	44	44	CD
1979	2366	3	grams	gram	NNS
1979	2366	4	.	.	.
1979	2367	1	Fat	fat	JJ
1979	2367	2	39	39	CD
1979	2367	3	grams	gram	NNS
1979	2367	4	.	.	.
1979	2368	1	Carbohydrate	carbohydrate	NN
1979	2368	2	20	20	CD
1979	2368	3	grams	gram	NNS
1979	2368	4	.	.	.
1979	2369	1	Sodium	sodium	NN
1979	2369	2	166	166	CD
1979	2369	3	mg	mg	NN
1979	2369	4	.	.	.
1979	2369	5	Cholesterol	cholesterol	NN
1979	2369	6	174	174	CD
1979	2369	7	mg	mg	NN
1979	2369	8	.	.	.
1979	2369	9	BALSAMIC	balsamic	NN
1979	2369	10	CHICKEN	CHICKEN	NNS
1979	2369	11	AND	and	CC
1979	2369	12	MUSHROOMSServes	mushroomsserve	NNS
1979	2369	13	4	4	CD
1979	2369	14	If	if	IN
1979	2369	15	you	-PRON-	PRP
1979	2369	16	can	can	MD
1979	2369	17	find	find	VB
1979	2369	18	balsamic	balsamic	JJ
1979	2369	19	vinegar	vinegar	NN
1979	2369	20	,	,	,
1979	2369	21	buy	buy	VB
1979	2369	22	it	-PRON-	PRP
1979	2369	23	!	!	.
1979	2370	1	I	-PRON-	PRP
1979	2370	2	've	have	VB
1979	2370	3	included	include	VBN
1979	2370	4	red	red	JJ
1979	2370	5	wine	wine	NN
1979	2370	6	vinegar	vinegar	NN
1979	2370	7	in	in	IN
1979	2370	8	case	case	NN
1979	2370	9	you	-PRON-	PRP
1979	2370	10	ca	can	MD
1979	2370	11	n't	not	RB
1979	2370	12	find	find	VB
1979	2370	13	balsamic	balsamic	JJ
1979	2370	14	vinegar	vinegar	NN
1979	2370	15	,	,	,
1979	2370	16	but	but	CC
1979	2370	17	the	the	DT
1979	2370	18	balsamic	balsamic	JJ
1979	2370	19	vinegar	vinegar	NN
1979	2370	20	is	be	VBZ
1979	2370	21	terrific	terrific	JJ
1979	2370	22	in	in	IN
1979	2370	23	this	this	DT
1979	2370	24	recipe	recipe	NN
1979	2370	25	,	,	,
1979	2370	26	and	and	CC
1979	2370	27	it	-PRON-	PRP
1979	2370	28	's	be	VBZ
1979	2370	29	worth	worth	JJ
1979	2370	30	having	have	VBG
1979	2370	31	on	on	IN
1979	2370	32	hand	hand	NN
1979	2370	33	for	for	IN
1979	2370	34	salad	salad	NN
1979	2370	35	dressings	dressing	NNS
1979	2370	36	afterwards	afterwards	RB
1979	2370	37	.	.	.
1979	2371	1	1	1	CD
1979	2371	2	chicken	chicken	NN
1979	2371	3	,	,	,
1979	2371	4	cut	cut	VBN
1979	2371	5	in	in	IN
1979	2371	6	serving	serve	VBG
1979	2371	7	pieces	piece	NNS
1979	2371	8	(	(	-LRB-
1979	2371	9	about	about	RB
1979	2371	10	3	3	CD
1979	2371	11	pounds	pound	NNS
1979	2371	12	)	)	-RRB-
1979	2371	13	Ground	ground	NN
1979	2371	14	pepper	pepper	NN
1979	2371	15	to	to	TO
1979	2371	16	taste	taste	NN
1979	2371	17	paprika	paprika	NNP
1979	2371	18	1	1	CD
1979	2371	19	-	-	SYM
1979	2371	20	1/2	1/2	CD
1979	2371	21	to	to	IN
1979	2371	22	2	2	CD
1979	2371	23	tablespoons	tablespoon	NNS
1979	2371	24	olive	olive	NN
1979	2371	25	oil	oil	NN
1979	2371	26	,	,	,
1979	2371	27	divided	divide	VBD
1979	2371	28	2	2	CD
1979	2371	29	tablespoons	tablespoon	NNS
1979	2371	30	chopped	chop	VBN
1979	2371	31	shallots	shallot	NNS
1979	2371	32	or	or	CC
1979	2371	33	scallions	scallion	NNS
1979	2371	34	2	2	CD
1979	2371	35	cups	cup	NNS
1979	2371	36	sliced	slice	VBD
1979	2371	37	fresh	fresh	JJ
1979	2371	38	mushrooms	mushroom	NNS
1979	2371	39	(	(	-LRB-
1979	2371	40	about	about	RB
1979	2371	41	1/2	1/2	CD
1979	2371	42	pound	pound	NN
1979	2371	43	)	)	-RRB-
1979	2371	44	1/2	1/2	CD
1979	2371	45	cup	cup	NN
1979	2371	46	chicken	chicken	NN
1979	2371	47	broth	broth	NN
1979	2371	48	2	2	CD
1979	2371	49	tablespoons	tablespoon	NNS
1979	2371	50	balsamic	balsamic	JJ
1979	2371	51	or	or	CC
1979	2371	52	red	red	JJ
1979	2371	53	wine	wine	NN
1979	2371	54	vinegar	vinegar	NN
1979	2371	55	Preheat	Preheat	NNP
1979	2371	56	oven	oven	VBD
1979	2371	57	to	to	IN
1979	2371	58	350F.	350f.	CD
1979	2372	1	In	in	IN
1979	2372	2	large	large	JJ
1979	2372	3	baking	baking	NN
1979	2372	4	dish	dish	NN
1979	2372	5	,	,	,
1979	2372	6	place	place	NN
1979	2372	7	chicken	chicken	NN
1979	2372	8	,	,	,
1979	2372	9	skin	skin	NN
1979	2372	10	-	-	HYPH
1979	2372	11	side	side	NN
1979	2372	12	up	up	RP
1979	2372	13	;	;	:
1979	2372	14	brush	brush	NN
1979	2372	15	with	with	IN
1979	2372	16	1/2	1/2	CD
1979	2372	17	to	to	IN
1979	2372	18	1	1	CD
1979	2372	19	tablespoon	tablespoon	NN
1979	2372	20	oil	oil	NN
1979	2372	21	and	and	CC
1979	2372	22	sprinkle	sprinkle	VB
1979	2372	23	with	with	IN
1979	2372	24	pepper	pepper	NN
1979	2372	25	and	and	CC
1979	2372	26	paprika	paprika	NNS
1979	2372	27	to	to	TO
1979	2372	28	taste	taste	VB
1979	2372	29	.	.	.
1979	2373	1	Bake	bake	VB
1979	2373	2	40	40	CD
1979	2373	3	minutes	minute	NNS
1979	2373	4	.	.	.
1979	2374	1	Pour	pour	VB
1979	2374	2	off	off	RP
1979	2374	3	and	and	CC
1979	2374	4	discard	discard	VB
1979	2374	5	pan	pan	NN
1979	2374	6	juices	juice	NNS
1979	2374	7	.	.	.
1979	2375	1	Meanwhile	meanwhile	RB
1979	2375	2	,	,	,
1979	2375	3	in	in	IN
1979	2375	4	medium	medium	JJ
1979	2375	5	skillet	skillet	NN
1979	2375	6	over	over	IN
1979	2375	7	medium	medium	NN
1979	2375	8	-	-	HYPH
1979	2375	9	high	high	JJ
1979	2375	10	heat	heat	NN
1979	2375	11	,	,	,
1979	2375	12	heat	heat	NN
1979	2375	13	remaining	remain	VBG
1979	2375	14	oil	oil	NN
1979	2375	15	.	.	.
1979	2376	1	Add	add	NN
1979	2376	2	shallots	shallot	NNS
1979	2376	3	;	;	:
1979	2376	4	saute	saute	NN
1979	2376	5	2	2	CD
1979	2376	6	minutes	minute	NNS
1979	2376	7	until	until	IN
1979	2376	8	slightly	slightly	RB
1979	2376	9	softened	soften	VBN
1979	2376	10	.	.	.
1979	2377	1	Stir	stir	VB
1979	2377	2	in	in	IN
1979	2377	3	mushrooms	mushroom	NNS
1979	2377	4	;	;	:
1979	2377	5	cook	cook	NN
1979	2377	6	2	2	CD
1979	2377	7	minutes	minute	NNS
1979	2377	8	longer	long	RBR
1979	2377	9	until	until	IN
1979	2377	10	lightly	lightly	RB
1979	2377	11	browned	brown	VBN
1979	2377	12	,	,	,
1979	2377	13	stirring	stir	VBG
1979	2377	14	constantly	constantly	RB
1979	2377	15	.	.	.
1979	2378	1	Add	add	VB
1979	2378	2	broth	broth	NN
1979	2378	3	and	and	CC
1979	2378	4	vinegar	vinegar	NN
1979	2378	5	;	;	,
1979	2378	6	reduce	reduce	VB
1979	2378	7	heat	heat	NN
1979	2378	8	to	to	IN
1979	2378	9	medium	medium	NN
1979	2378	10	,	,	,
1979	2378	11	and	and	CC
1979	2378	12	cook	cook	VB
1979	2378	13	3	3	CD
1979	2378	14	minutes	minute	NNS
1979	2378	15	or	or	CC
1979	2378	16	until	until	IN
1979	2378	17	mushrooms	mushroom	NNS
1979	2378	18	are	be	VBP
1979	2378	19	tender	tender	JJ
1979	2378	20	and	and	CC
1979	2378	21	liquid	liquid	NN
1979	2378	22	is	be	VBZ
1979	2378	23	slightly	slightly	RB
1979	2378	24	reduced	reduce	VBN
1979	2378	25	.	.	.
1979	2379	1	Pour	pour	NN
1979	2379	2	mushroom	mushroom	NN
1979	2379	3	mixture	mixture	NN
1979	2379	4	over	over	IN
1979	2379	5	chicken	chicken	NN
1979	2379	6	;	;	:
1979	2379	7	bake	bake	VB
1979	2379	8	20	20	CD
1979	2379	9	to	to	TO
1979	2379	10	25	25	CD
1979	2379	11	minutes	minute	NNS
1979	2379	12	longer	long	RBR
1979	2379	13	until	until	IN
1979	2379	14	chicken	chicken	NN
1979	2379	15	is	be	VBZ
1979	2379	16	cooked	cook	VBN
1979	2379	17	through	through	IN
1979	2379	18	,	,	,
1979	2379	19	basting	baste	VBG
1979	2379	20	occasionally	occasionally	RB
1979	2379	21	with	with	IN
1979	2379	22	pan	pan	NN
1979	2379	23	drippings	dripping	NNS
1979	2379	24	.	.	.
1979	2380	1	Serve	serve	VB
1979	2380	2	chicken	chicken	NN
1979	2380	3	with	with	IN
1979	2380	4	mushroom	mushroom	NN
1979	2380	5	sauce	sauce	NN
1979	2380	6	.	.	.
1979	2381	1	Nutrition	nutrition	NN
1979	2381	2	Figures	figure	NNS
1979	2381	3	per	per	IN
1979	2381	4	Serving	serve	VBG
1979	2381	5	Calories	calorie	NNS
1979	2381	6	568	568	CD
1979	2381	7	.	.	.
1979	2382	1	Protein	protein	NN
1979	2382	2	44	44	CD
1979	2382	3	grams	gram	NNS
1979	2382	4	.	.	.
1979	2383	1	Fat	fat	JJ
1979	2383	2	41	41	CD
1979	2383	3	grams	gram	NNS
1979	2383	4	.	.	.
1979	2384	1	Carbohydrate	carbohydrate	NN
1979	2384	2	3	3	CD
1979	2384	3	grams	gram	NNS
1979	2384	4	.	.	.
1979	2385	1	Sodium	sodium	NN
1979	2385	2	290	290	CD
1979	2385	3	mg	mg	NN
1979	2385	4	.	.	.
1979	2385	5	Cholesterol	cholesterol	NN
1979	2385	6	174	174	CD
1979	2385	7	mg	mg	CD
1979	2385	8	.	.	.
1979	2386	1	HARVEST	HARVEST	NNP
1979	2386	2	CHICKEN	CHICKEN	NNP
1979	2386	3	DINNERServes	dinnerserve	NNS
1979	2386	4	8	8	CD
1979	2386	5	Acorn	Acorn	NNP
1979	2386	6	squash	squash	NN
1979	2386	7	is	be	VBZ
1979	2386	8	high	high	JJ
1979	2386	9	in	in	IN
1979	2386	10	vitamin	vitamin	NN
1979	2386	11	A.	a.	NN
1979	2387	1	A	a	DT
1979	2387	2	single	single	JJ
1979	2387	3	serving	serving	NN
1979	2387	4	will	will	MD
1979	2387	5	more	more	RBR
1979	2387	6	than	than	IN
1979	2387	7	meet	meet	VB
1979	2387	8	your	-PRON-	PRP$
1979	2387	9	Recommended	recommend	VBN
1979	2387	10	Daily	Daily	NNP
1979	2387	11	Allowance	Allowance	NNP
1979	2387	12	for	for	IN
1979	2387	13	this	this	DT
1979	2387	14	vitamin	vitamin	NN
1979	2387	15	.	.	.
1979	2388	1	1	1	LS
1979	2388	2	whole	whole	JJ
1979	2388	3	roaster	roaster	NN
1979	2388	4	(	(	-LRB-
1979	2388	5	about	about	RB
1979	2388	6	6	6	CD
1979	2388	7	pounds	pound	NNS
1979	2388	8	)	)	-RRB-
1979	2388	9	1/2	1/2	CD
1979	2388	10	cup	cup	NN
1979	2388	11	white	white	JJ
1979	2388	12	wine	wine	NN
1979	2388	13	1/4	1/4	CD
1979	2388	14	cup	cup	NNP
1979	2388	15	brown	brown	JJ
1979	2388	16	sugar	sugar	NN
1979	2388	17	2	2	CD
1979	2388	18	tablespoons	tablespoon	NNS
1979	2388	19	cider	cider	NN
1979	2388	20	vinegar	vinegar	NN
1979	2388	21	1	1	CD
1979	2388	22	tablespoon	tablespoon	NN
1979	2388	23	vegetable	vegetable	NN
1979	2388	24	oil	oil	NN
1979	2388	25	2	2	CD
1979	2388	26	teaspoons	teaspoon	NNS
1979	2388	27	dried	dry	VBD
1979	2388	28	rosemary	rosemary	JJ
1979	2388	29	leaves	leave	NNS
1979	2388	30	,	,	,
1979	2388	31	crushed	crush	VBD
1979	2388	32	1	1	CD
1979	2388	33	teaspoon	teaspoon	NN
1979	2388	34	Worcestershire	Worcestershire	NNP
1979	2388	35	sauce	sauce	NN
1979	2388	36	2	2	CD
1979	2388	37	large	large	JJ
1979	2388	38	acorn	acorn	JJ
1979	2388	39	squash	squash	NN
1979	2388	40	Preheat	Preheat	NNP
1979	2388	41	oven	oven	VBD
1979	2388	42	to	to	IN
1979	2388	43	350oF.	350of.	CD
1979	2389	1	Remove	remove	VB
1979	2389	2	and	and	CC
1979	2389	3	discard	discard	VB
1979	2389	4	and	and	CC
1979	2389	5	visible	visible	JJ
1979	2389	6	fat	fat	NN
1979	2389	7	from	from	IN
1979	2389	8	roaster	roaster	NN
1979	2389	9	cavity	cavity	NN
1979	2389	10	.	.	.
1979	2390	1	Remove	remove	VB
1979	2390	2	giblets	giblet	NNS
1979	2390	3	.	.	.
1979	2391	1	Tie	tie	NN
1979	2391	2	drumsticks	drumstick	VBZ
1979	2391	3	together	together	RB
1979	2391	4	and	and	CC
1979	2391	5	fold	fold	VB
1979	2391	6	wings	wing	NNS
1979	2391	7	back	back	RP
1979	2391	8	.	.	.
1979	2392	1	Place	place	NN
1979	2392	2	chicken	chicken	NN
1979	2392	3	in	in	IN
1979	2392	4	roasting	roast	VBG
1979	2392	5	pan	pan	NN
1979	2392	6	.	.	.
1979	2393	1	In	in	IN
1979	2393	2	small	small	JJ
1979	2393	3	bowl	bowl	NN
1979	2393	4	,	,	,
1979	2393	5	combine	combine	VB
1979	2393	6	wine	wine	NN
1979	2393	7	,	,	,
1979	2393	8	sugar	sugar	NN
1979	2393	9	,	,	,
1979	2393	10	vinegar	vinegar	NN
1979	2393	11	,	,	,
1979	2393	12	oil	oil	NN
1979	2393	13	,	,	,
1979	2393	14	rosemary	rosemary	NN
1979	2393	15	,	,	,
1979	2393	16	Worcestershire	Worcestershire	NNP
1979	2393	17	;	;	:
1979	2393	18	brush	brush	NN
1979	2393	19	mixture	mixture	NN
1979	2393	20	on	on	IN
1979	2393	21	roaster	roaster	NN
1979	2393	22	,	,	,
1979	2393	23	covering	cover	VBG
1979	2393	24	entire	entire	JJ
1979	2393	25	surface	surface	NN
1979	2393	26	.	.	.
1979	2394	1	Roast	roast	NN
1979	2394	2	chicken	chicken	VBD
1979	2394	3	45	45	CD
1979	2394	4	minutes	minute	NNS
1979	2394	5	.	.	.
1979	2395	1	Meanwhile	meanwhile	RB
1979	2395	2	,	,	,
1979	2395	3	cut	cut	VBD
1979	2395	4	squash	squash	NN
1979	2395	5	into	into	IN
1979	2395	6	quarters	quarter	NNS
1979	2395	7	;	;	:
1979	2395	8	remove	remove	VB
1979	2395	9	seeds	seed	NNS
1979	2395	10	.	.	.
1979	2396	1	After	after	IN
1979	2396	2	45	45	CD
1979	2396	3	minutes	minute	NNS
1979	2396	4	cooking	cook	VBG
1979	2396	5	time	time	NN
1979	2396	6	,	,	,
1979	2396	7	arrange	arrange	NN
1979	2396	8	squash	squash	NN
1979	2396	9	in	in	IN
1979	2396	10	roasting	roast	VBG
1979	2396	11	pan	pan	NN
1979	2396	12	around	around	IN
1979	2396	13	chicken	chicken	NN
1979	2396	14	;	;	:
1979	2396	15	fill	fill	VB
1979	2396	16	cavities	cavity	NNS
1979	2396	17	with	with	IN
1979	2396	18	a	a	DT
1979	2396	19	little	little	JJ
1979	2396	20	rosemary	rosemary	JJ
1979	2396	21	mixture	mixture	NN
1979	2396	22	.	.	.
1979	2397	1	Roast	roast	NN
1979	2397	2	chicken	chicken	NN
1979	2397	3	,	,	,
1979	2397	4	basting	baste	VBG
1979	2397	5	occasionally	occasionally	RB
1979	2397	6	1	1	CD
1979	2397	7	1/4	1/4	CD
1979	2397	8	to	to	IN
1979	2397	9	1	1	CD
1979	2397	10	3/4	3/4	CD
1979	2397	11	hours	hour	NNS
1979	2397	12	longer	longer	RB
1979	2397	13	(	(	-LRB-
1979	2397	14	depending	depend	VBG
1979	2397	15	on	on	IN
1979	2397	16	weight	weight	NN
1979	2397	17	)	)	-RRB-
1979	2397	18	or	or	CC
1979	2397	19	until	until	IN
1979	2397	20	juices	juice	NNS
1979	2397	21	run	run	VBP
1979	2397	22	clear	clear	JJ
1979	2397	23	with	with	IN
1979	2397	24	no	no	DT
1979	2397	25	hint	hint	NN
1979	2397	26	of	of	IN
1979	2397	27	pink	pink	NN
1979	2397	28	when	when	WRB
1979	2397	29	thigh	thigh	NNP
1979	2397	30	is	be	VBZ
1979	2397	31	pierced	pierce	VBN
1979	2397	32	.	.	.
1979	2398	1	To	to	TO
1979	2398	2	serve	serve	VB
1979	2398	3	,	,	,
1979	2398	4	slice	slice	VB
1979	2398	5	chicken	chicken	NN
1979	2398	6	with	with	IN
1979	2398	7	degreased	degreased	JJ
1979	2398	8	pan	pan	NNP
1979	2398	9	juices	juice	NNS
1979	2398	10	and	and	CC
1979	2398	11	accompany	accompany	VBP
1979	2398	12	with	with	IN
1979	2398	13	squash	squash	NN
1979	2398	14	.	.	.
1979	2399	1	Nutrition	nutrition	NN
1979	2399	2	Figures	figure	NNS
1979	2399	3	per	per	IN
1979	2399	4	Serving	serve	VBG
1979	2399	5	Calories	calorie	NNS
1979	2399	6	574	574	CD
1979	2399	7	.	.	.
1979	2400	1	Protein	protein	NN
1979	2400	2	49	49	CD
1979	2400	3	grams	gram	NNS
1979	2400	4	.	.	.
1979	2401	1	Fat	fat	JJ
1979	2401	2	31	31	CD
1979	2401	3	grams	gram	NNS
1979	2401	4	.	.	.
1979	2402	1	Carbohydrate	carbohydrate	NN
1979	2402	2	24	24	CD
1979	2402	3	grams	gram	NNS
1979	2402	4	.	.	.
1979	2403	1	Sodium	sodium	NN
1979	2403	2	162	162	CD
1979	2403	3	mg	mg	NN
1979	2403	4	.	.	.
1979	2403	5	Cholesterol	cholesterol	NN
1979	2403	6	153	153	CD
1979	2403	7	mg	mg	NN
1979	2403	8	.	.	.
1979	2403	9	CAJUN	CAJUN	NNP
1979	2403	10	SPICED	SPICED	NNP
1979	2403	11	ROASTER	ROASTER	NNP
1979	2403	12	8	8	CD
1979	2403	13	If	if	IN
1979	2403	14	roasters	roaster	NNS
1979	2403	15	are	be	VBP
1979	2403	16	n't	not	RB
1979	2403	17	available	available	JJ
1979	2403	18	in	in	IN
1979	2403	19	your	-PRON-	PRP$
1979	2403	20	area	area	NN
1979	2403	21	,	,	,
1979	2403	22	you	-PRON-	PRP
1979	2403	23	can	can	MD
1979	2403	24	use	use	VB
1979	2403	25	a	a	DT
1979	2403	26	regular	regular	JJ
1979	2403	27	whole	whole	JJ
1979	2403	28	chicken	chicken	NN
1979	2403	29	,	,	,
1979	2403	30	adjusting	adjust	VBG
1979	2403	31	the	the	DT
1979	2403	32	cooking	cooking	NN
1979	2403	33	time	time	NN
1979	2403	34	.	.	.
1979	2404	1	However	however	RB
1979	2404	2	,	,	,
1979	2404	3	roasters	roaster	NNS
1979	2404	4	are	be	VBP
1979	2404	5	juicier	juicy	JJR
1979	2404	6	and	and	CC
1979	2404	7	tenderer	tender	JJR
1979	2404	8	and	and	CC
1979	2404	9	more	more	RBR
1979	2404	10	flavorful	flavorful	JJ
1979	2404	11	,	,	,
1979	2404	12	so	so	CC
1979	2404	13	if	if	IN
1979	2404	14	you	-PRON-	PRP
1979	2404	15	've	have	VB
1979	2404	16	got	get	VBN
1979	2404	17	a	a	DT
1979	2404	18	choice	choice	NN
1979	2404	19	,	,	,
1979	2404	20	go	go	VB
1979	2404	21	for	for	IN
1979	2404	22	a	a	DT
1979	2404	23	roaster	roaster	NN
1979	2404	24	.	.	.
1979	2405	1	1	1	LS
1979	2405	2	whole	whole	JJ
1979	2405	3	roaster	roaster	NN
1979	2405	4	(	(	-LRB-
1979	2405	5	about	about	RB
1979	2405	6	6	6	CD
1979	2405	7	pounds	pound	NNS
1979	2405	8	)	)	-RRB-
1979	2405	9	1	1	CD
1979	2405	10	to	to	TO
1979	2405	11	1	1	CD
1979	2405	12	-	-	HYPH
1979	2405	13	1/2	1/2	CD
1979	2405	14	tablespoons	tablespoon	NNS
1979	2405	15	dried	dry	VBN
1979	2405	16	thyme	thyme	NNS
1979	2405	17	2	2	CD
1979	2405	18	teaspoons	teaspoon	NNS
1979	2405	19	ground	ground	NN
1979	2405	20	black	black	JJ
1979	2405	21	pepper	pepper	NN
1979	2405	22	1	1	CD
1979	2405	23	teaspoon	teaspoon	NN
1979	2405	24	salt	salt	NN
1979	2405	25	1/2	1/2	CD
1979	2405	26	to	to	IN
1979	2405	27	1	1	CD
1979	2405	28	teaspoon	teaspoon	NN
1979	2405	29	Cayenne	Cayenne	NNP
1979	2405	30	pepper	pepper	NN
1979	2405	31	1	1	CD
1979	2405	32	clove	clove	NN
1979	2405	33	garlic	garlic	NNP
1979	2405	34	,	,	,
1979	2405	35	minced	mince	VBD
1979	2405	36	2	2	CD
1979	2405	37	celery	celery	NN
1979	2405	38	ribs	rib	NNS
1979	2405	39	,	,	,
1979	2405	40	sliced	sliced	JJ
1979	2405	41	(	(	-LRB-
1979	2405	42	leaves	leave	NNS
1979	2405	43	included	include	VBN
1979	2405	44	)	)	-RRB-
1979	2405	45	1	1	CD
1979	2405	46	onion	onion	NN
1979	2405	47	,	,	,
1979	2405	48	quartered	quarter	VBD
1979	2405	49	1/4	1/4	CD
1979	2405	50	cup	cup	NNP
1979	2405	51	parsley	parsley	NNP
1979	2405	52	sprigs	sprig	NNS
1979	2405	53	1/2	1/2	CD
1979	2405	54	lemon	lemon	NN
1979	2405	55	1	1	CD
1979	2405	56	tablespoon	tablespoon	NN
1979	2405	57	vegetable	vegetable	NN
1979	2405	58	oil	oil	NN
1979	2405	59	Preheat	Preheat	NNP
1979	2405	60	oven	oven	VBD
1979	2405	61	to	to	IN
1979	2405	62	350F.	350f.	CD
1979	2406	1	Remove	remove	VB
1979	2406	2	and	and	CC
1979	2406	3	discard	discard	VB
1979	2406	4	any	any	DT
1979	2406	5	visible	visible	JJ
1979	2406	6	fat	fat	NN
1979	2406	7	from	from	IN
1979	2406	8	roaster	roaster	NN
1979	2406	9	cavity	cavity	NN
1979	2406	10	.	.	.
1979	2407	1	Remove	remove	VB
1979	2407	2	giblets	giblet	NNS
1979	2407	3	.	.	.
1979	2408	1	Rub	Rub	NNP
1979	2408	2	roaster	roaster	NN
1979	2408	3	inside	inside	RB
1979	2408	4	and	and	CC
1979	2408	5	out	out	RB
1979	2408	6	with	with	IN
1979	2408	7	lemon	lemon	NN
1979	2408	8	;	;	:
1979	2408	9	brush	brush	NN
1979	2408	10	oil	oil	NN
1979	2408	11	evenly	evenly	RB
1979	2408	12	over	over	IN
1979	2408	13	skin	skin	NN
1979	2408	14	.	.	.
1979	2409	1	In	in	IN
1979	2409	2	small	small	JJ
1979	2409	3	bowl	bowl	NN
1979	2409	4	,	,	,
1979	2409	5	combine	combine	VB
1979	2409	6	thyme	thyme	NNS
1979	2409	7	,	,	,
1979	2409	8	black	black	JJ
1979	2409	9	pepper	pepper	NN
1979	2409	10	,	,	,
1979	2409	11	salt	salt	NN
1979	2409	12	,	,	,
1979	2409	13	red	red	JJ
1979	2409	14	pepper	pepper	NN
1979	2409	15	,	,	,
1979	2409	16	and	and	CC
1979	2409	17	garlic	garlic	NN
1979	2409	18	.	.	.
1979	2410	1	Rub	rub	VB
1979	2410	2	some	some	DT
1979	2410	3	of	of	IN
1979	2410	4	mixture	mixture	NN
1979	2410	5	into	into	IN
1979	2410	6	cavity	cavity	NN
1979	2410	7	of	of	IN
1979	2410	8	roaster	roaster	NN
1979	2410	9	;	;	:
1979	2410	10	stuff	stuff	NN
1979	2410	11	with	with	IN
1979	2410	12	celery	celery	NN
1979	2410	13	,	,	,
1979	2410	14	onion	onion	NN
1979	2410	15	and	and	CC
1979	2410	16	parsley	parsley	NN
1979	2410	17	.	.	.
1979	2411	1	Skewer	skewer	NN
1979	2411	2	or	or	CC
1979	2411	3	tie	tie	NN
1979	2411	4	cavity	cavity	NN
1979	2411	5	closed	close	VBD
1979	2411	6	and	and	CC
1979	2411	7	fold	fold	VB
1979	2411	8	back	back	RB
1979	2411	9	wings	wing	NNS
1979	2411	10	.	.	.
1979	2412	1	Rub	Rub	NNP
1979	2412	2	remaining	remain	VBG
1979	2412	3	herb	herb	NN
1979	2412	4	and	and	CC
1979	2412	5	spice	spice	NN
1979	2412	6	mixture	mixture	NN
1979	2412	7	evenly	evenly	RB
1979	2412	8	into	into	IN
1979	2412	9	skin	skin	NN
1979	2412	10	of	of	IN
1979	2412	11	roaster	roaster	NN
1979	2412	12	,	,	,
1979	2412	13	covering	cover	VBG
1979	2412	14	entire	entire	JJ
1979	2412	15	surface	surface	NN
1979	2412	16	.	.	.
1979	2413	1	Place	place	NN
1979	2413	2	chicken	chicken	NN
1979	2413	3	in	in	IN
1979	2413	4	roasting	roast	VBG
1979	2413	5	pan	pan	NN
1979	2413	6	.	.	.
1979	2414	1	Roast	Roast	NNP
1979	2414	2	2	2	CD
1979	2414	3	1/4	1/4	CD
1979	2414	4	to	to	IN
1979	2414	5	2	2	CD
1979	2414	6	3/4	3/4	CD
1979	2414	7	hours	hour	NNS
1979	2414	8	(	(	-LRB-
1979	2414	9	depending	depend	VBG
1979	2414	10	on	on	IN
1979	2414	11	weight)or	weight)or	NNP
1979	2414	12	until	until	IN
1979	2414	13	juices	juice	NNS
1979	2414	14	run	run	VBP
1979	2414	15	clear	clear	JJ
1979	2414	16	with	with	IN
1979	2414	17	no	no	DT
1979	2414	18	hint	hint	NN
1979	2414	19	of	of	IN
1979	2414	20	pink	pink	NN
1979	2414	21	when	when	WRB
1979	2414	22	thigh	thigh	NNP
1979	2414	23	is	be	VBZ
1979	2414	24	pierced	pierce	VBN
1979	2414	25	.	.	.
1979	2415	1	Baste	Baste	NNP
1979	2415	2	occasionally	occasionally	RB
1979	2415	3	with	with	IN
1979	2415	4	pan	pan	NN
1979	2415	5	drippings	dripping	NNS
1979	2415	6	.	.	.
1979	2416	1	To	to	TO
1979	2416	2	serve	serve	VB
1979	2416	3	,	,	,
1979	2416	4	remove	remove	VB
1979	2416	5	celery	celery	NN
1979	2416	6	,	,	,
1979	2416	7	onion	onion	NN
1979	2416	8	and	and	CC
1979	2416	9	parsley	parsley	NN
1979	2416	10	from	from	IN
1979	2416	11	cavity	cavity	NN
1979	2416	12	of	of	IN
1979	2416	13	roaster	roaster	NNP
1979	2416	14	;	;	:
1979	2416	15	discard	discard	NN
1979	2416	16	.	.	.
1979	2417	1	Skim	Skim	NNP
1979	2417	2	fat	fat	NN
1979	2417	3	from	from	IN
1979	2417	4	pan	pan	NNP
1979	2417	5	drippings	dripping	NNS
1979	2417	6	and	and	CC
1979	2417	7	discard	discard	NN
1979	2417	8	;	;	:
1979	2417	9	reserve	reserve	NNP
1979	2417	10	pan	pan	NNP
1979	2417	11	juices	juice	NNS
1979	2417	12	.	.	.
1979	2418	1	Slice	slice	NN
1979	2418	2	roaster	roaster	NN
1979	2418	3	and	and	CC
1979	2418	4	serve	serve	VB
1979	2418	5	with	with	IN
1979	2418	6	pan	pan	NNP
1979	2418	7	juices	juice	NNS
1979	2418	8	.	.	.
1979	2419	1	Nutrition	nutrition	NN
1979	2419	2	Figures	figure	NNS
1979	2419	3	per	per	IN
1979	2419	4	Serving	serve	VBG
1979	2419	5	Calories	calorie	NNS
1979	2419	6	478	478	CD
1979	2419	7	.	.	.
1979	2420	1	Protein	protein	NN
1979	2420	2	49	49	CD
1979	2420	3	grams	gram	NNS
1979	2420	4	.	.	.
1979	2421	1	Fat	fat	JJ
1979	2421	2	29	29	CD
1979	2421	3	grams	gram	NNS
1979	2421	4	.	.	.
1979	2422	1	Carbohydrate	carbohydrate	NN
1979	2422	2	3	3	CD
1979	2422	3	grams	gram	NNS
1979	2422	4	.	.	.
1979	2423	1	Sodium	sodium	NN
1979	2423	2	473	473	CD
1979	2423	3	.	.	.
1979	2424	1	Cholesterol	cholesterol	NN
1979	2424	2	153	153	CD
1979	2424	3	Chapter	chapter	NN
1979	2424	4	Four$Chicken	four$chicken	NN
1979	2424	5	For	for	IN
1979	2424	6	Children	child	NNS
1979	2424	7	This	this	DT
1979	2424	8	chapter	chapter	NN
1979	2424	9	is	be	VBZ
1979	2424	10	going	go	VBG
1979	2424	11	to	to	TO
1979	2424	12	be	be	VB
1979	2424	13	about	about	IN
1979	2424	14	cooking	cook	VBG
1979	2424	15	for	for	IN
1979	2424	16	and	and	CC
1979	2424	17	by	by	IN
1979	2424	18	kids	kid	NNS
1979	2424	19	,	,	,
1979	2424	20	but	but	CC
1979	2424	21	I	-PRON-	PRP
1979	2424	22	got	get	VBD
1979	2424	23	the	the	DT
1979	2424	24	idea	idea	NN
1979	2424	25	for	for	IN
1979	2424	26	it	-PRON-	PRP
1979	2424	27	when	when	WRB
1979	2424	28	I	-PRON-	PRP
1979	2424	29	was	be	VBD
1979	2424	30	thinking	think	VBG
1979	2424	31	about	about	IN
1979	2424	32	something	something	NN
1979	2424	33	entirely	entirely	RB
1979	2424	34	different	different	JJ
1979	2424	35	.	.	.
1979	2425	1	I	-PRON-	PRP
1979	2425	2	was	be	VBD
1979	2425	3	idly	idly	RB
1979	2425	4	wondering	wonder	VBG
1979	2425	5	,	,	,
1979	2425	6	"	"	``
1979	2425	7	When	when	WRB
1979	2425	8	is	be	VBZ
1979	2425	9	Frank	Frank	NNP
1979	2425	10	the	the	DT
1979	2425	11	absolute	absolute	JJ
1979	2425	12	happiest	happy	JJS
1979	2425	13	and	and	CC
1979	2425	14	most	most	RBS
1979	2425	15	content	content	JJ
1979	2425	16	?	?	.
1979	2425	17	"	"	''
1979	2426	1	Part	part	NN
1979	2426	2	of	of	IN
1979	2426	3	me	-PRON-	PRP
1979	2426	4	instantly	instantly	RB
1979	2426	5	wanted	want	VBD
1979	2426	6	to	to	TO
1979	2426	7	answer	answer	VB
1979	2426	8	,	,	,
1979	2426	9	"	"	``
1979	2426	10	When	when	WRB
1979	2426	11	working	work	VBG
1979	2426	12	,	,	,
1979	2426	13	of	of	IN
1979	2426	14	course	course	NN
1979	2426	15	.	.	.
1979	2426	16	"	"	''
1979	2427	1	I	-PRON-	PRP
1979	2427	2	believe	believe	VBP
1979	2427	3	that	that	IN
1979	2427	4	for	for	IN
1979	2427	5	him	-PRON-	PRP
1979	2427	6	business	business	NN
1979	2427	7	is	be	VBZ
1979	2427	8	pleasure	pleasure	NN
1979	2427	9	.	.	.
1979	2428	1	If	if	IN
1979	2428	2	it	-PRON-	PRP
1979	2428	3	's	be	VBZ
1979	2428	4	a	a	DT
1979	2428	5	busy	busy	JJ
1979	2428	6	time	time	NN
1979	2428	7	,	,	,
1979	2428	8	he	-PRON-	PRP
1979	2428	9	'll	will	MD
1979	2428	10	happily	happily	RB
1979	2428	11	get	get	VB
1979	2428	12	along	along	RP
1979	2428	13	for	for	IN
1979	2428	14	weeks	week	NNS
1979	2428	15	at	at	IN
1979	2428	16	a	a	DT
1979	2428	17	time	time	NN
1979	2428	18	on	on	IN
1979	2428	19	four	four	CD
1979	2428	20	hours	hour	NNS
1979	2428	21	sleep	sleep	NN
1979	2428	22	and	and	CC
1979	2428	23	work	work	VB
1979	2428	24	the	the	DT
1979	2428	25	rest	rest	NN
1979	2428	26	except	except	IN
1979	2428	27	for	for	IN
1979	2428	28	meals	meal	NNS
1979	2428	29	.	.	.
1979	2429	1	When	when	WRB
1979	2429	2	it	-PRON-	PRP
1979	2429	3	gets	get	VBZ
1979	2429	4	really	really	RB
1979	2429	5	busy	busy	JJ
1979	2429	6	,	,	,
1979	2429	7	I	-PRON-	PRP
1979	2429	8	've	have	VB
1979	2429	9	seen	see	VBN
1979	2429	10	him	-PRON-	PRP
1979	2429	11	get	get	VB
1979	2429	12	by	by	RP
1979	2429	13	on	on	IN
1979	2429	14	two	two	CD
1979	2429	15	hours$and	hours$and	NNS
1979	2429	16	still	still	RB
1979	2429	17	relish	relish	VB
1979	2429	18	the	the	DT
1979	2429	19	work	work	NN
1979	2429	20	.	.	.
1979	2430	1	But	but	CC
1979	2430	2	there	there	EX
1979	2430	3	are	be	VBP
1979	2430	4	certainly	certainly	RB
1979	2430	5	other	other	JJ
1979	2430	6	things	thing	NNS
1979	2430	7	he	-PRON-	PRP
1979	2430	8	enjoys	enjoy	VBZ
1979	2430	9	.	.	.
1979	2431	1	He	-PRON-	PRP
1979	2431	2	's	be	VBZ
1979	2431	3	an	an	DT
1979	2431	4	avid	avid	JJ
1979	2431	5	baseball	baseball	NN
1979	2431	6	fan	fan	NN
1979	2431	7	and	and	CC
1979	2431	8	the	the	DT
1979	2431	9	best	good	JJS
1979	2431	10	Father	Father	NNP
1979	2431	11	's	's	POS
1979	2431	12	Day	Day	NNP
1979	2431	13	gift	gift	NN
1979	2431	14	I	-PRON-	PRP
1979	2431	15	think	think	VBP
1979	2431	16	he	-PRON-	PRP
1979	2431	17	ever	ever	RB
1979	2431	18	got	get	VBD
1979	2431	19	was	be	VBD
1979	2431	20	tickets	ticket	NNS
1979	2431	21	to	to	TO
1979	2431	22	go	go	VB
1979	2431	23	to	to	IN
1979	2431	24	one	one	CD
1979	2431	25	of	of	IN
1979	2431	26	the	the	DT
1979	2431	27	Oriole	Oriole	NNP
1979	2431	28	games	game	NNS
1979	2431	29	with	with	IN
1979	2431	30	his	-PRON-	PRP$
1979	2431	31	son	son	NN
1979	2431	32	Jim	Jim	NNP
1979	2431	33	and	and	CC
1979	2431	34	grandson	grandson	NN
1979	2431	35	Ryan	Ryan	NNP
1979	2431	36	.	.	.
1979	2432	1	He	-PRON-	PRP
1979	2432	2	also	also	RB
1979	2432	3	loves	love	VBZ
1979	2432	4	dancing	dancing	NN
1979	2432	5	(	(	-LRB-
1979	2432	6	his	-PRON-	PRP$
1979	2432	7	nickname	nickname	NN
1979	2432	8	years	year	NNS
1979	2432	9	ago	ago	RB
1979	2432	10	used	use	VBN
1979	2432	11	to	to	TO
1979	2432	12	be	be	VB
1979	2432	13	"	"	``
1979	2432	14	twinkle	twinkle	JJ
1979	2432	15	toes	toe	NNS
1979	2432	16	"	"	''
1979	2432	17	)	)	-RRB-
1979	2432	18	.	.	.
1979	2433	1	Still	still	RB
1979	2433	2	,	,	,
1979	2433	3	I	-PRON-	PRP
1979	2433	4	think	think	VBP
1979	2433	5	the	the	DT
1979	2433	6	time	time	NN
1979	2433	7	that	that	WRB
1979	2433	8	he	-PRON-	PRP
1979	2433	9	looks	look	VBZ
1979	2433	10	the	the	DT
1979	2433	11	most	most	RBS
1979	2433	12	relaxed	relaxed	JJ
1979	2433	13	and	and	CC
1979	2433	14	content	content	JJ
1979	2433	15	and	and	CC
1979	2433	16	generally	generally	RB
1979	2433	17	pleased	pleased	JJ
1979	2433	18	with	with	IN
1979	2433	19	life	life	NN
1979	2433	20	is	be	VBZ
1979	2433	21	when	when	WRB
1979	2433	22	the	the	DT
1979	2433	23	four	four	CD
1979	2433	24	children	child	NNS
1979	2433	25	and	and	CC
1979	2433	26	twelve	twelve	CD
1979	2433	27	grandchildren	grandchild	NNS
1979	2433	28	are	be	VBP
1979	2433	29	here	here	RB
1979	2433	30	.	.	.
1979	2434	1	They	-PRON-	PRP
1979	2434	2	're	be	VBP
1979	2434	3	scattered	scatter	VBN
1979	2434	4	from	from	IN
1979	2434	5	Maine	Maine	NNP
1979	2434	6	to	to	IN
1979	2434	7	Virginia	Virginia	NNP
1979	2434	8	,	,	,
1979	2434	9	so	so	RB
1979	2434	10	we	-PRON-	PRP
1979	2434	11	do	do	VBP
1979	2434	12	n't	not	RB
1979	2434	13	get	get	VB
1979	2434	14	them	-PRON-	PRP
1979	2434	15	often	often	RB
1979	2434	16	,	,	,
1979	2434	17	but	but	CC
1979	2434	18	when	when	WRB
1979	2434	19	we	-PRON-	PRP
1979	2434	20	do	do	VBP
1979	2434	21	,	,	,
1979	2434	22	it	-PRON-	PRP
1979	2434	23	's	be	VBZ
1979	2434	24	an	an	DT
1979	2434	25	occasion	occasion	NN
1979	2434	26	.	.	.
1979	2435	1	And	and	CC
1979	2435	2	it	-PRON-	PRP
1979	2435	3	's	be	VBZ
1979	2435	4	one	one	CD
1979	2435	5	when	when	WRB
1979	2435	6	I	-PRON-	PRP
1979	2435	7	want	want	VBP
1979	2435	8	to	to	TO
1979	2435	9	have	have	VB
1979	2435	10	food	food	NN
1979	2435	11	that	that	WDT
1979	2435	12	I	-PRON-	PRP
1979	2435	13	can	can	MD
1979	2435	14	count	count	VB
1979	2435	15	on	on	IN
1979	2435	16	the	the	DT
1979	2435	17	kids	kid	NNS
1979	2435	18	'	'	POS
1979	2435	19	liking	liking	NN
1979	2435	20	.	.	.
1979	2436	1	Here	here	RB
1979	2436	2	are	be	VBP
1979	2436	3	some	some	DT
1979	2436	4	of	of	IN
1979	2436	5	the	the	DT
1979	2436	6	principles	principle	NNS
1979	2436	7	of	of	IN
1979	2436	8	cooking	cooking	NN
1979	2436	9	for	for	IN
1979	2436	10	young	young	JJ
1979	2436	11	children	child	NNS
1979	2436	12	that	that	WDT
1979	2436	13	I	-PRON-	PRP
1979	2436	14	've	have	VB
1979	2436	15	learned	learn	VBN
1979	2436	16	from	from	IN
1979	2436	17	the	the	DT
1979	2436	18	Perdue	Perdue	NNP
1979	2436	19	home	home	NN
1979	2436	20	economists	economist	NNS
1979	2436	21	and	and	CC
1979	2436	22	from	from	IN
1979	2436	23	Cooperative	Cooperative	NNP
1979	2436	24	Extension	Extension	NNP
1979	2436	25	.	.	.
1979	2437	1	I	-PRON-	PRP
1979	2437	2	'm	be	VBP
1979	2437	3	guessing	guess	VBG
1979	2437	4	that	that	IN
1979	2437	5	if	if	IN
1979	2437	6	you	-PRON-	PRP
1979	2437	7	have	have	VBP
1979	2437	8	kids	kid	NNS
1979	2437	9	,	,	,
1979	2437	10	you	-PRON-	PRP
1979	2437	11	know	know	VBP
1979	2437	12	their	-PRON-	PRP$
1979	2437	13	preferences	preference	NNS
1979	2437	14	pretty	pretty	RB
1979	2437	15	well	well	RB
1979	2437	16	,	,	,
1979	2437	17	but	but	CC
1979	2437	18	if	if	IN
1979	2437	19	you	-PRON-	PRP
1979	2437	20	're	be	VBP
1979	2437	21	entertaining	entertain	VBG
1979	2437	22	other	other	JJ
1979	2437	23	kids	kid	NNS
1979	2437	24	,	,	,
1979	2437	25	these	these	DT
1979	2437	26	tips	tip	NNS
1979	2437	27	may	may	MD
1979	2437	28	come	come	VB
1979	2437	29	in	in	RB
1979	2437	30	handy	handy	JJ
1979	2437	31	.	.	.
1979	2438	1	_	_	NNP
1979	2438	2	Finger	Finger	NNP
1979	2438	3	foods	food	VBZ
1979	2438	4	such	such	JJ
1979	2438	5	as	as	IN
1979	2438	6	chicken	chicken	NN
1979	2438	7	nuggets	nugget	NNS
1979	2438	8	are	be	VBP
1979	2438	9	always	always	RB
1979	2438	10	a	a	DT
1979	2438	11	hit	hit	NN
1979	2438	12	.	.	.
1979	2439	1	I	-PRON-	PRP
1979	2439	2	keep	keep	VBP
1979	2439	3	a	a	DT
1979	2439	4	carton	carton	NN
1979	2439	5	or	or	CC
1979	2439	6	two	two	CD
1979	2439	7	on	on	IN
1979	2439	8	hand	hand	NN
1979	2439	9	for	for	IN
1979	2439	10	a	a	DT
1979	2439	11	never	never	RB
1979	2439	12	-	-	HYPH
1979	2439	13	fail	fail	VB
1979	2439	14	snack	snack	NN
1979	2439	15	food	food	NN
1979	2439	16	for	for	IN
1979	2439	17	kids$or	kids$or	NNP
1979	2439	18	grown	grown	NN
1979	2439	19	-	-	HYPH
1979	2439	20	ups	up	NNS
1979	2439	21	.	.	.
1979	2440	1	_	_	NNP
1979	2440	2	Young	young	JJ
1979	2440	3	children	child	NNS
1979	2440	4	often	often	RB
1979	2440	5	prefer	prefer	VBP
1979	2440	6	uncomplicated	uncomplicated	JJ
1979	2440	7	tastes	taste	NNS
1979	2440	8	.	.	.
1979	2441	1	While	while	IN
1979	2441	2	some	some	DT
1979	2441	3	may	may	MD
1979	2441	4	go	go	VB
1979	2441	5	for	for	IN
1979	2441	6	elaborate	elaborate	JJ
1979	2441	7	sauces	sauce	NNS
1979	2441	8	,	,	,
1979	2441	9	it	-PRON-	PRP
1979	2441	10	's	be	VBZ
1979	2441	11	safest	safe	JJS
1979	2441	12	to	to	TO
1979	2441	13	cook	cook	VB
1979	2441	14	chicken	chicken	NN
1979	2441	15	by	by	IN
1979	2441	16	quickly	quickly	RB
1979	2441	17	sauteing	saute	VBG
1979	2441	18	it	-PRON-	PRP
1979	2441	19	in	in	IN
1979	2441	20	your	-PRON-	PRP$
1979	2441	21	frying	fry	VBG
1979	2441	22	pan	pan	NN
1979	2441	23	,	,	,
1979	2441	24	and	and	CC
1979	2441	25	then	then	RB
1979	2441	26	have	have	VBP
1979	2441	27	any	any	DT
1979	2441	28	of	of	IN
1979	2441	29	the	the	DT
1979	2441	30	grown	grow	VBN
1979	2441	31	-	-	HYPH
1979	2441	32	up	up	RP
1979	2441	33	's	's	POS
1979	2441	34	sauces	sauce	NNS
1979	2441	35	available	available	JJ
1979	2441	36	for	for	IN
1979	2441	37	the	the	DT
1979	2441	38	kids	kid	NNS
1979	2441	39	to	to	TO
1979	2441	40	use	use	VB
1979	2441	41	as	as	IN
1979	2441	42	an	an	DT
1979	2441	43	optional	optional	JJ
1979	2441	44	dip	dip	NN
1979	2441	45	.	.	.
1979	2442	1	_	_	NNP
1979	2442	2	Avoid	Avoid	NNP
1979	2442	3	highly	highly	RB
1979	2442	4	seasoned	season	VBN
1979	2442	5	foods	food	NNS
1979	2442	6	for	for	IN
1979	2442	7	kids	kid	NNS
1979	2442	8	unless	unless	IN
1979	2442	9	you	-PRON-	PRP
1979	2442	10	know	know	VBP
1979	2442	11	they	-PRON-	PRP
1979	2442	12	're	be	VBP
1979	2442	13	used	use	VBN
1979	2442	14	to	to	IN
1979	2442	15	them	-PRON-	PRP
1979	2442	16	.	.	.
1979	2443	1	_	_	NNP
1979	2443	2	Frequently	frequently	RB
1979	2443	3	young	young	JJ
1979	2443	4	children	child	NNS
1979	2443	5	like	like	IN
1979	2443	6	uniform	uniform	JJ
1979	2443	7	textures	texture	NNS
1979	2443	8	.	.	.
1979	2444	1	Casseroles	casserole	NNS
1979	2444	2	with	with	IN
1979	2444	3	hard	hard	JJ
1979	2444	4	and	and	CC
1979	2444	5	soft	soft	JJ
1979	2444	6	textures	texture	NNS
1979	2444	7	would	would	MD
1979	2444	8	be	be	VB
1979	2444	9	riskier	risky	JJR
1979	2444	10	than	than	IN
1979	2444	11	,	,	,
1979	2444	12	say	say	UH
1979	2444	13	,	,	,
1979	2444	14	a	a	DT
1979	2444	15	straightforward	straightforward	JJ
1979	2444	16	boned	boned	JJ
1979	2444	17	chicken	chicken	NN
1979	2444	18	breast	breast	NN
1979	2444	19	.	.	.
1979	2445	1	_	_	NNP
1979	2445	2	Pieces	Pieces	NNP
1979	2445	3	cut	cut	VBD
1979	2445	4	from	from	IN
1979	2445	5	a	a	DT
1979	2445	6	cooked	cooked	JJ
1979	2445	7	Cornish	cornish	JJ
1979	2445	8	hen	hen	NN
1979	2445	9	can	can	MD
1979	2445	10	be	be	VB
1979	2445	11	a	a	DT
1979	2445	12	real	real	JJ
1979	2445	13	treat	treat	NN
1979	2445	14	for	for	IN
1979	2445	15	a	a	DT
1979	2445	16	small	small	JJ
1979	2445	17	child	child	NN
1979	2445	18	.	.	.
1979	2446	1	He	-PRON-	PRP
1979	2446	2	or	or	CC
1979	2446	3	she	-PRON-	PRP
1979	2446	4	eats	eat	VBZ
1979	2446	5	the	the	DT
1979	2446	6	child	child	NN
1979	2446	7	-	-	HYPH
1979	2446	8	size	size	NN
1979	2446	9	portion	portion	NN
1979	2446	10	,	,	,
1979	2446	11	breast	breast	NN
1979	2446	12	or	or	CC
1979	2446	13	leg	leg	NN
1979	2446	14	,	,	,
1979	2446	15	while	while	IN
1979	2446	16	the	the	DT
1979	2446	17	grown	grown	NN
1979	2446	18	-	-	HYPH
1979	2446	19	ups	up	NNS
1979	2446	20	eat	eat	VB
1979	2446	21	regular	regular	JJ
1979	2446	22	size	size	NN
1979	2446	23	broiler	broiler	NN
1979	2446	24	breast	breast	NN
1979	2446	25	or	or	CC
1979	2446	26	drumsticks	drumstick	NNS
1979	2446	27	.	.	.
1979	2447	1	_	_	NNP
1979	2447	2	My	-PRON-	PRP$
1979	2447	3	friends	friend	NNS
1979	2447	4	in	in	IN
1979	2447	5	Cooperative	Cooperative	NNP
1979	2447	6	Extension	Extension	NNP
1979	2447	7	tell	tell	VB
1979	2447	8	me	-PRON-	PRP
1979	2447	9	that	that	IN
1979	2447	10	the	the	DT
1979	2447	11	latest	late	JJS
1979	2447	12	scientific	scientific	JJ
1979	2447	13	research	research	NN
1979	2447	14	suggests	suggest	VBZ
1979	2447	15	thinking	thinking	NN
1979	2447	16	of	of	IN
1979	2447	17	a	a	DT
1979	2447	18	balanced	balanced	JJ
1979	2447	19	diet	diet	NN
1979	2447	20	in	in	IN
1979	2447	21	terms	term	NNS
1979	2447	22	of	of	IN
1979	2447	23	several	several	JJ
1979	2447	24	days	day	NNS
1979	2447	25	rather	rather	RB
1979	2447	26	than	than	IN
1979	2447	27	just	just	RB
1979	2447	28	a	a	DT
1979	2447	29	rigid	rigid	JJ
1979	2447	30	24-	24-	NNP
1979	2447	31	hour	hour	NN
1979	2447	32	period	period	NN
1979	2447	33	.	.	.
1979	2448	1	That	that	DT
1979	2448	2	means	mean	VBZ
1979	2448	3	that	that	IN
1979	2448	4	if	if	IN
1979	2448	5	one	one	CD
1979	2448	6	of	of	IN
1979	2448	7	the	the	DT
1979	2448	8	kids	kid	NNS
1979	2448	9	in	in	IN
1979	2448	10	your	-PRON-	PRP$
1979	2448	11	care	care	NN
1979	2448	12	goes	go	VBZ
1979	2448	13	on	on	IN
1979	2448	14	a	a	DT
1979	2448	15	chicken	chicken	NN
1979	2448	16	-	-	HYPH
1979	2448	17	eating	eat	VBG
1979	2448	18	jag	jag	NN
1979	2448	19	or	or	CC
1979	2448	20	a	a	DT
1979	2448	21	peanut	peanut	NN
1979	2448	22	butter	butter	NN
1979	2448	23	jag	jag	NN
1979	2448	24	or	or	CC
1979	2448	25	a	a	DT
1979	2448	26	not	not	RB
1979	2448	27	-	-	HYPH
1979	2448	28	eating	eat	VBG
1979	2448	29	jag	jag	NN
1979	2448	30	,	,	,
1979	2448	31	do	do	VB
1979	2448	32	n't	not	RB
1979	2448	33	worry	worry	VB
1979	2448	34	;	;	:
1979	2448	35	it	-PRON-	PRP
1979	2448	36	's	be	VBZ
1979	2448	37	ok	ok	JJ
1979	2448	38	as	as	RB
1979	2448	39	long	long	RB
1979	2448	40	as	as	IN
1979	2448	41	in	in	IN
1979	2448	42	the	the	DT
1979	2448	43	course	course	NN
1979	2448	44	of	of	IN
1979	2448	45	several	several	JJ
1979	2448	46	days	day	NNS
1979	2448	47	he	-PRON-	PRP
1979	2448	48	or	or	CC
1979	2448	49	she	-PRON-	PRP
1979	2448	50	is	be	VBZ
1979	2448	51	getting	get	VBG
1979	2448	52	a	a	DT
1979	2448	53	balanced	balanced	JJ
1979	2448	54	diet	diet	NN
1979	2448	55	.	.	.
1979	2449	1	Knowing	know	VBG
1979	2449	2	this	this	DT
1979	2449	3	can	can	MD
1979	2449	4	make	make	VB
1979	2449	5	meal	meal	NN
1979	2449	6	time	time	NN
1979	2449	7	a	a	DT
1979	2449	8	lot	lot	NN
1979	2449	9	more	more	RBR
1979	2449	10	relaxed	relaxed	JJ
1979	2449	11	.	.	.
1979	2450	1	Cooking	cook	VBG
1979	2450	2	with	with	IN
1979	2450	3	school	school	NN
1979	2450	4	age	age	NN
1979	2450	5	kids	kid	NNS
1979	2450	6	can	can	MD
1979	2450	7	be	be	VB
1979	2450	8	a	a	DT
1979	2450	9	lot	lot	NN
1979	2450	10	of	of	IN
1979	2450	11	fun	fun	NN
1979	2450	12	,	,	,
1979	2450	13	as	as	RB
1979	2450	14	long	long	RB
1979	2450	15	as	as	IN
1979	2450	16	it	-PRON-	PRP
1979	2450	17	's	be	VBZ
1979	2450	18	presented	present	VBN
1979	2450	19	as	as	IN
1979	2450	20	a	a	DT
1979	2450	21	treat	treat	NN
1979	2450	22	instead	instead	RB
1979	2450	23	of	of	IN
1979	2450	24	a	a	DT
1979	2450	25	chore	chore	NN
1979	2450	26	.	.	.
1979	2451	1	You	-PRON-	PRP
1979	2451	2	might	may	MD
1979	2451	3	,	,	,
1979	2451	4	for	for	IN
1979	2451	5	a	a	DT
1979	2451	6	start	start	NN
1979	2451	7	,	,	,
1979	2451	8	get	get	VB
1979	2451	9	them	-PRON-	PRP
1979	2451	10	involved	involved	JJ
1979	2451	11	in	in	IN
1979	2451	12	planning	plan	VBG
1979	2451	13	the	the	DT
1979	2451	14	week	week	NN
1979	2451	15	's	's	POS
1979	2451	16	menu	menu	NN
1979	2451	17	.	.	.
1979	2452	1	I	-PRON-	PRP
1979	2452	2	know	know	VBP
1979	2452	3	some	some	DT
1979	2452	4	families	family	NNS
1979	2452	5	who	who	WP
1979	2452	6	allow	allow	VBP
1979	2452	7	each	each	DT
1979	2452	8	child	child	NN
1979	2452	9	to	to	TO
1979	2452	10	pick	pick	VB
1979	2452	11	the	the	DT
1979	2452	12	main	main	JJ
1979	2452	13	dish	dish	NN
1979	2452	14	for	for	IN
1979	2452	15	one	one	CD
1979	2452	16	meal	meal	NN
1979	2452	17	a	a	DT
1979	2452	18	week	week	NN
1979	2452	19	.	.	.
1979	2453	1	Older	old	JJR
1979	2453	2	children	child	NNS
1979	2453	3	actually	actually	RB
1979	2453	4	get	get	VBP
1979	2453	5	to	to	TO
1979	2453	6	cook	cook	VB
1979	2453	7	their	-PRON-	PRP$
1979	2453	8	choice	choice	NN
1979	2453	9	.	.	.
1979	2454	1	My	-PRON-	PRP$
1979	2454	2	daughter	daughter	NN
1979	2454	3	-	-	HYPH
1979	2454	4	in	in	IN
1979	2454	5	-	-	HYPH
1979	2454	6	law	law	NN
1979	2454	7	,	,	,
1979	2454	8	Jan	Jan	NNP
1979	2454	9	Perdue	Perdue	NNP
1979	2454	10	,	,	,
1979	2454	11	suggests	suggest	VBZ
1979	2454	12	getting	get	VBG
1979	2454	13	kids	kid	NNS
1979	2454	14	to	to	TO
1979	2454	15	pick	pick	VB
1979	2454	16	out	out	RP
1979	2454	17	meals	meal	NNS
1979	2454	18	with	with	IN
1979	2454	19	an	an	DT
1979	2454	20	ethnic	ethnic	JJ
1979	2454	21	or	or	CC
1979	2454	22	international	international	JJ
1979	2454	23	theme	theme	NN
1979	2454	24	so	so	IN
1979	2454	25	that	that	IN
1979	2454	26	mealtime	mealtime	NN
1979	2454	27	is	be	VBZ
1979	2454	28	a	a	DT
1979	2454	29	time	time	NN
1979	2454	30	to	to	TO
1979	2454	31	explore	explore	VB
1979	2454	32	other	other	JJ
1979	2454	33	cultures	culture	NNS
1979	2454	34	as	as	RB
1979	2454	35	well	well	RB
1979	2454	36	as	as	IN
1979	2454	37	a	a	DT
1979	2454	38	time	time	NN
1979	2454	39	to	to	TO
1979	2454	40	eat	eat	VB
1979	2454	41	.	.	.
1979	2455	1	Many	many	JJ
1979	2455	2	of	of	IN
1979	2455	3	the	the	DT
1979	2455	4	recipes	recipe	NNS
1979	2455	5	in	in	IN
1979	2455	6	this	this	DT
1979	2455	7	chapter	chapter	NN
1979	2455	8	are	be	VBP
1979	2455	9	not	not	RB
1979	2455	10	only	only	RB
1979	2455	11	popular	popular	JJ
1979	2455	12	with	with	IN
1979	2455	13	kids	kid	NNS
1979	2455	14	,	,	,
1979	2455	15	they	-PRON-	PRP
1979	2455	16	're	be	VBP
1979	2455	17	designed	design	VBN
1979	2455	18	to	to	TO
1979	2455	19	be	be	VB
1979	2455	20	easy	easy	JJ
1979	2455	21	and	and	CC
1979	2455	22	fun	fun	JJ
1979	2455	23	for	for	IN
1979	2455	24	them	-PRON-	PRP
1979	2455	25	to	to	TO
1979	2455	26	make	make	VB
1979	2455	27	.	.	.
1979	2456	1	When	when	WRB
1979	2456	2	your	-PRON-	PRP$
1979	2456	3	kids	kid	NNS
1979	2456	4	are	be	VBP
1979	2456	5	trying	try	VBG
1979	2456	6	these	these	DT
1979	2456	7	recipes	recipe	NNS
1979	2456	8	,	,	,
1979	2456	9	how	how	WRB
1979	2456	10	about	about	IN
1979	2456	11	teaching	teach	VBG
1979	2456	12	them	-PRON-	PRP
1979	2456	13	some	some	DT
1979	2456	14	of	of	IN
1979	2456	15	the	the	DT
1979	2456	16	food	food	NN
1979	2456	17	preparation	preparation	NN
1979	2456	18	tips	tip	NNS
1979	2456	19	that	that	WDT
1979	2456	20	will	will	MD
1979	2456	21	be	be	VB
1979	2456	22	useful	useful	JJ
1979	2456	23	to	to	IN
1979	2456	24	them	-PRON-	PRP
1979	2456	25	for	for	IN
1979	2456	26	the	the	DT
1979	2456	27	rest	rest	NN
1979	2456	28	of	of	IN
1979	2456	29	their	-PRON-	PRP$
1979	2456	30	lives	life	NNS
1979	2456	31	?	?	.
1979	2457	1	When	when	WRB
1979	2457	2	I	-PRON-	PRP
1979	2457	3	'm	be	VBP
1979	2457	4	cooking	cook	VBG
1979	2457	5	with	with	IN
1979	2457	6	kids	kid	NNS
1979	2457	7	,	,	,
1979	2457	8	my	-PRON-	PRP$
1979	2457	9	first	first	JJ
1979	2457	10	concern	concern	NN
1979	2457	11	is	be	VBZ
1979	2457	12	food	food	NN
1979	2457	13	safety	safety	NN
1979	2457	14	.	.	.
1979	2458	1	I	-PRON-	PRP
1979	2458	2	explain	explain	VBP
1979	2458	3	to	to	IN
1979	2458	4	them	-PRON-	PRP
1979	2458	5	that	that	IN
1979	2458	6	in	in	IN
1979	2458	7	most	most	JJS
1979	2458	8	cases	case	NNS
1979	2458	9	food	food	NN
1979	2458	10	-	-	HYPH
1979	2458	11	borne	bear	VBN
1979	2458	12	illnesses	illness	NNS
1979	2458	13	do	do	VBP
1979	2458	14	n't	not	RB
1979	2458	15	make	make	VB
1979	2458	16	you	-PRON-	PRP
1979	2458	17	violently	violently	RB
1979	2458	18	sick	sick	JJ
1979	2458	19	(	(	-LRB-
1979	2458	20	although	although	IN
1979	2458	21	they	-PRON-	PRP
1979	2458	22	can	can	MD
1979	2458	23	)	)	-RRB-
1979	2458	24	;	;	:
1979	2458	25	the	the	DT
1979	2458	26	usual	usual	JJ
1979	2458	27	episode	episode	NN
1979	2458	28	is	be	VBZ
1979	2458	29	more	more	RBR
1979	2458	30	likely	likely	JJ
1979	2458	31	to	to	TO
1979	2458	32	be	be	VB
1979	2458	33	simple	simple	JJ
1979	2458	34	queasiness	queasiness	NN
1979	2458	35	or	or	CC
1979	2458	36	a	a	DT
1979	2458	37	headache	headache	NN
1979	2458	38	or	or	CC
1979	2458	39	feeling	feel	VBG
1979	2458	40	under	under	IN
1979	2458	41	the	the	DT
1979	2458	42	weather	weather	NN
1979	2458	43	and	and	CC
1979	2458	44	not	not	RB
1979	2458	45	knowing	know	VBG
1979	2458	46	quite	quite	RB
1979	2458	47	why	why	WRB
1979	2458	48	.	.	.
1979	2459	1	To	to	TO
1979	2459	2	avoid	avoid	VB
1979	2459	3	these	these	DT
1979	2459	4	nuisance	nuisance	JJ
1979	2459	5	illnesses	illness	NNS
1979	2459	6	as	as	RB
1979	2459	7	well	well	RB
1979	2459	8	as	as	IN
1979	2459	9	the	the	DT
1979	2459	10	possibility	possibility	NN
1979	2459	11	of	of	IN
1979	2459	12	more	more	RBR
1979	2459	13	serious	serious	JJ
1979	2459	14	ones	one	NNS
1979	2459	15	,	,	,
1979	2459	16	the	the	DT
1979	2459	17	number	number	NN
1979	2459	18	one	one	CD
1979	2459	19	rule	rule	NN
1979	2459	20	is	be	VBZ
1979	2459	21	:	:	:
1979	2459	22	_	_	NNP
1979	2459	23	Wash	Wash	NNP
1979	2459	24	your	-PRON-	PRP$
1979	2459	25	hands	hand	NNS
1979	2459	26	and	and	CC
1979	2459	27	all	all	DT
1979	2459	28	utensils	utensil	NNS
1979	2459	29	before	before	RB
1979	2459	30	and	and	CC
1979	2459	31	after	after	IN
1979	2459	32	touching	touch	VBG
1979	2459	33	any	any	DT
1979	2459	34	raw	raw	JJ
1979	2459	35	meat	meat	NN
1979	2459	36	.	.	.
1979	2460	1	Here	here	RB
1979	2460	2	are	be	VBP
1979	2460	3	some	some	DT
1979	2460	4	other	other	JJ
1979	2460	5	food	food	NN
1979	2460	6	preparation	preparation	NN
1979	2460	7	tips	tip	NNS
1979	2460	8	that	that	WDT
1979	2460	9	kids	kid	NNS
1979	2460	10	should	should	MD
1979	2460	11	know	know	VB
1979	2460	12	:	:	:
1979	2460	13	_	_	NNP
1979	2460	14	Before	before	IN
1979	2460	15	starting	start	VBG
1979	2460	16	to	to	TO
1979	2460	17	cook	cook	VB
1979	2460	18	,	,	,
1979	2460	19	read	read	VB
1979	2460	20	the	the	DT
1979	2460	21	recipe	recipe	NN
1979	2460	22	carefully	carefully	RB
1979	2460	23	and	and	CC
1979	2460	24	gather	gather	VBP
1979	2460	25	all	all	DT
1979	2460	26	ingredients	ingredient	NNS
1979	2460	27	and	and	CC
1979	2460	28	equipment	equipment	NN
1979	2460	29	.	.	.
1979	2461	1	_	_	NNP
1979	2461	2	Do	do	VBP
1979	2461	3	n't	not	RB
1979	2461	4	wear	wear	VB
1979	2461	5	loose	loose	JJ
1979	2461	6	,	,	,
1979	2461	7	floppy	floppy	JJ
1979	2461	8	clothing	clothing	NN
1979	2461	9	or	or	CC
1979	2461	10	sleeves	sleeve	NNS
1979	2461	11	that	that	WDT
1979	2461	12	are	be	VBP
1979	2461	13	too	too	RB
1979	2461	14	long	long	JJ
1979	2461	15	.	.	.
1979	2462	1	Tie	tie	VB
1979	2462	2	back	back	RP
1979	2462	3	hair	hair	NN
1979	2462	4	if	if	IN
1979	2462	5	it	-PRON-	PRP
1979	2462	6	gets	get	VBZ
1979	2462	7	in	in	IN
1979	2462	8	the	the	DT
1979	2462	9	way	way	NN
1979	2462	10	.	.	.
1979	2463	1	_	_	NNP
1979	2463	2	When	when	WRB
1979	2463	3	using	use	VBG
1979	2463	4	a	a	DT
1979	2463	5	sharp	sharp	JJ
1979	2463	6	knife	knife	NN
1979	2463	7	,	,	,
1979	2463	8	cut	cut	VBN
1979	2463	9	on	on	IN
1979	2463	10	a	a	DT
1979	2463	11	cutting	cutting	NN
1979	2463	12	board	board	NN
1979	2463	13	and	and	CC
1979	2463	14	point	point	VB
1979	2463	15	the	the	DT
1979	2463	16	knife	knife	NN
1979	2463	17	away	away	RB
1979	2463	18	from	from	IN
1979	2463	19	your	-PRON-	PRP$
1979	2463	20	body	body	NN
1979	2463	21	.	.	.
1979	2464	1	_	_	XX
1979	2464	2	If	if	IN
1979	2464	3	you	-PRON-	PRP
1979	2464	4	're	be	VBP
1979	2464	5	walking	walk	VBG
1979	2464	6	around	around	RP
1979	2464	7	with	with	IN
1979	2464	8	a	a	DT
1979	2464	9	knife	knife	NN
1979	2464	10	,	,	,
1979	2464	11	hold	hold	VB
1979	2464	12	it	-PRON-	PRP
1979	2464	13	so	so	IN
1979	2464	14	the	the	DT
1979	2464	15	blade	blade	NN
1979	2464	16	is	be	VBZ
1979	2464	17	pointed	point	VBN
1979	2464	18	toward	toward	IN
1979	2464	19	the	the	DT
1979	2464	20	floor	floor	NN
1979	2464	21	and	and	CC
1979	2464	22	away	away	RB
1979	2464	23	from	from	IN
1979	2464	24	your	-PRON-	PRP$
1979	2464	25	body	body	NN
1979	2464	26	.	.	.
1979	2465	1	_	_	NNP
1979	2465	2	Make	Make	NNP
1979	2465	3	sure	sure	JJ
1979	2465	4	you	-PRON-	PRP
1979	2465	5	know	know	VBP
1979	2465	6	how	how	WRB
1979	2465	7	to	to	TO
1979	2465	8	light	light	VB
1979	2465	9	your	-PRON-	PRP$
1979	2465	10	stove	stove	NN
1979	2465	11	.	.	.
1979	2466	1	If	if	IN
1979	2466	2	a	a	DT
1979	2466	3	gas	gas	NN
1979	2466	4	burner	burner	NN
1979	2466	5	or	or	CC
1979	2466	6	oven	oven	NNP
1979	2466	7	does	do	VBZ
1979	2466	8	n't	not	RB
1979	2466	9	light	light	VB
1979	2466	10	,	,	,
1979	2466	11	turn	turn	VB
1979	2466	12	the	the	DT
1979	2466	13	knob	knob	NN
1979	2466	14	to	to	IN
1979	2466	15	"	"	``
1979	2466	16	off	off	RB
1979	2466	17	"	"	''
1979	2466	18	and	and	CC
1979	2466	19	ask	ask	VB
1979	2466	20	an	an	DT
1979	2466	21	adult	adult	NN
1979	2466	22	for	for	IN
1979	2466	23	help	help	NN
1979	2466	24	.	.	.
1979	2467	1	Electric	electric	JJ
1979	2467	2	burners	burner	NNS
1979	2467	3	remain	remain	VBP
1979	2467	4	hot	hot	JJ
1979	2467	5	even	even	RB
1979	2467	6	after	after	IN
1979	2467	7	they	-PRON-	PRP
1979	2467	8	're	be	VBP
1979	2467	9	turned	turn	VBN
1979	2467	10	off	off	RP
1979	2467	11	,	,	,
1979	2467	12	so	so	RB
1979	2467	13	do	do	VB
1979	2467	14	n't	not	RB
1979	2467	15	touch	touch	VB
1979	2467	16	!	!	.
1979	2468	1	_	_	NNP
1979	2468	2	When	when	WRB
1979	2468	3	removing	remove	VBG
1979	2468	4	lids	lid	NNS
1979	2468	5	from	from	IN
1979	2468	6	cooking	cook	VBG
1979	2468	7	pots	pot	NNS
1979	2468	8	,	,	,
1979	2468	9	point	point	VB
1979	2468	10	them	-PRON-	PRP
1979	2468	11	away	away	RB
1979	2468	12	from	from	IN
1979	2468	13	you	-PRON-	PRP
1979	2468	14	to	to	TO
1979	2468	15	prevent	prevent	VB
1979	2468	16	steam	steam	NN
1979	2468	17	burns	burn	NNS
1979	2468	18	.	.	.
1979	2469	1	_	_	NNP
1979	2469	2	Do	do	VBP
1979	2469	3	n't	not	RB
1979	2469	4	let	let	VB
1979	2469	5	pot	pot	NN
1979	2469	6	handles	handle	NNS
1979	2469	7	extend	extend	VB
1979	2469	8	over	over	IN
1979	2469	9	the	the	DT
1979	2469	10	edge	edge	NN
1979	2469	11	of	of	IN
1979	2469	12	the	the	DT
1979	2469	13	stove	stove	NN
1979	2469	14	or	or	CC
1979	2469	15	counter$a	counter$a	VBD
1979	2469	16	little	little	JJ
1979	2469	17	brother	brother	NN
1979	2469	18	or	or	CC
1979	2469	19	sister	sister	NN
1979	2469	20	could	could	MD
1979	2469	21	grab	grab	VB
1979	2469	22	the	the	DT
1979	2469	23	handle	handle	NN
1979	2469	24	and	and	CC
1979	2469	25	pull	pull	VB
1979	2469	26	it	-PRON-	PRP
1979	2469	27	down	down	RP
1979	2469	28	on	on	IN
1979	2469	29	his	-PRON-	PRP$
1979	2469	30	or	or	CC
1979	2469	31	her	-PRON-	PRP$
1979	2469	32	head	head	NN
1979	2469	33	.	.	.
1979	2470	1	_	_	NNP
1979	2470	2	Never	never	RB
1979	2470	3	stick	stick	VB
1979	2470	4	anything	anything	NN
1979	2470	5	into	into	IN
1979	2470	6	an	an	DT
1979	2470	7	electric	electric	JJ
1979	2470	8	mixer	mixer	NN
1979	2470	9	or	or	CC
1979	2470	10	blender	blender	VB
1979	2470	11	while	while	IN
1979	2470	12	it	-PRON-	PRP
1979	2470	13	's	be	VBZ
1979	2470	14	running	run	VBG
1979	2470	15	.	.	.
1979	2471	1	_	_	NNP
1979	2471	2	Do	do	VBP
1979	2471	3	n't	not	RB
1979	2471	4	let	let	VB
1979	2471	5	any	any	DT
1979	2471	6	part	part	NN
1979	2471	7	of	of	IN
1979	2471	8	your	-PRON-	PRP$
1979	2471	9	potholder	potholder	NN
1979	2471	10	touch	touch	VB
1979	2471	11	the	the	DT
1979	2471	12	burner	burner	NN
1979	2471	13	;	;	:
1979	2471	14	it	-PRON-	PRP
1979	2471	15	could	could	MD
1979	2471	16	catch	catch	VB
1979	2471	17	fire	fire	NN
1979	2471	18	.	.	.
1979	2472	1	_	_	NNP
1979	2472	2	Clean	Clean	NNP
1979	2472	3	up	up	RP
1979	2472	4	as	as	IN
1979	2472	5	you	-PRON-	PRP
1979	2472	6	go	go	VBP
1979	2472	7	along$and	along$and	NNP
1979	2472	8	do	do	VBP
1979	2472	9	n't	not	RB
1979	2472	10	forget	forget	VB
1979	2472	11	the	the	DT
1979	2472	12	cutting	cutting	NN
1979	2472	13	board	board	NN
1979	2472	14	.	.	.
1979	2473	1	_	_	NNP
1979	2473	2	Double	double	JJ
1979	2473	3	check	check	NN
1979	2473	4	that	that	DT
1979	2473	5	stove	stove	NN
1979	2473	6	and	and	CC
1979	2473	7	appliances	appliance	NNS
1979	2473	8	are	be	VBP
1979	2473	9	turned	turn	VBN
1979	2473	10	off	off	RP
1979	2473	11	before	before	IN
1979	2473	12	you	-PRON-	PRP
1979	2473	13	leave	leave	VBP
1979	2473	14	the	the	DT
1979	2473	15	kitchen	kitchen	NN
1979	2473	16	.	.	.
1979	2474	1	Make	make	VB
1979	2474	2	a	a	DT
1979	2474	3	habit	habit	NN
1979	2474	4	of	of	IN
1979	2474	5	turning	turn	VBG
1979	2474	6	off	off	RP
1979	2474	7	the	the	DT
1979	2474	8	burner	burner	NN
1979	2474	9	before	before	IN
1979	2474	10	removing	remove	VBG
1979	2474	11	your	-PRON-	PRP$
1979	2474	12	pan	pan	NN
1979	2474	13	,	,	,
1979	2474	14	that	that	DT
1979	2474	15	way	way	NN
1979	2474	16	you	-PRON-	PRP
1979	2474	17	wo	will	MD
1979	2474	18	n't	not	RB
1979	2474	19	forget	forget	VB
1979	2474	20	.	.	.
1979	2475	1	_	_	NNP
1979	2475	2	Never	never	RB
1979	2475	3	be	be	VB
1979	2475	4	embarrassed	embarrassed	JJ
1979	2475	5	to	to	TO
1979	2475	6	ask	ask	VB
1979	2475	7	for	for	IN
1979	2475	8	help	help	NN
1979	2475	9	.	.	.
1979	2476	1	That	that	DT
1979	2476	2	's	be	VBZ
1979	2476	3	how	how	WRB
1979	2476	4	we	-PRON-	PRP
1979	2476	5	learn	learn	VBP
1979	2476	6	.	.	.
1979	2477	1	Personally	personally	RB
1979	2477	2	,	,	,
1979	2477	3	I	-PRON-	PRP
1979	2477	4	love	love	VBP
1979	2477	5	having	have	VBG
1979	2477	6	kids	kid	NNS
1979	2477	7	in	in	IN
1979	2477	8	the	the	DT
1979	2477	9	kitchen	kitchen	NN
1979	2477	10	.	.	.
1979	2478	1	I	-PRON-	PRP
1979	2478	2	like	like	VBP
1979	2478	3	the	the	DT
1979	2478	4	bustle	bustle	NN
1979	2478	5	and	and	CC
1979	2478	6	hubbub	hubbub	NN
1979	2478	7	,	,	,
1979	2478	8	and	and	CC
1979	2478	9	even	even	RB
1979	2478	10	though	though	IN
1979	2478	11	I	-PRON-	PRP
1979	2478	12	know	know	VBP
1979	2478	13	,	,	,
1979	2478	14	as	as	IN
1979	2478	15	I	-PRON-	PRP
1979	2478	16	'm	be	VBP
1979	2478	17	sure	sure	JJ
1979	2478	18	you	-PRON-	PRP
1979	2478	19	do	do	VBP
1979	2478	20	too	too	RB
1979	2478	21	,	,	,
1979	2478	22	that	that	IN
1979	2478	23	we	-PRON-	PRP
1979	2478	24	parents	parent	NNS
1979	2478	25	could	could	MD
1979	2478	26	probably	probably	RB
1979	2478	27	do	do	VB
1979	2478	28	things	thing	NNS
1979	2478	29	a	a	DT
1979	2478	30	lot	lot	NN
1979	2478	31	faster	fast	RBR
1979	2478	32	without	without	IN
1979	2478	33	their	-PRON-	PRP$
1979	2478	34	"	"	``
1979	2478	35	help	help	NN
1979	2478	36	,	,	,
1979	2478	37	"	"	''
1979	2478	38	that	that	DT
1979	2478	39	's	be	VBZ
1979	2478	40	not	not	RB
1979	2478	41	the	the	DT
1979	2478	42	point	point	NN
1979	2478	43	.	.	.
1979	2479	1	The	the	DT
1979	2479	2	point	point	NN
1979	2479	3	is	be	VBZ
1979	2479	4	being	be	VBG
1979	2479	5	together	together	RB
1979	2479	6	and	and	CC
1979	2479	7	doing	do	VBG
1979	2479	8	things	thing	NNS
1979	2479	9	together	together	RB
1979	2479	10	and	and	CC
1979	2479	11	having	have	VBG
1979	2479	12	fun	fun	NN
1979	2479	13	together	together	RB
1979	2479	14	.	.	.
1979	2480	1	ALLISON	ALLISON	NNP
1979	2480	2	'S	's	POS
1979	2480	3	CHIX	CHIX	NNS
1979	2480	4	IN	in	IN
1979	2480	5	A	a	DT
1979	2480	6	BLANKET	blanket	NN
1979	2480	7	At	at	IN
1979	2480	8	age	age	NN
1979	2480	9	8	8	CD
1979	2480	10	,	,	,
1979	2480	11	our	-PRON-	PRP$
1979	2480	12	granddaughter	granddaughter	NN
1979	2480	13	Allison	Allison	NNP
1979	2480	14	Perdue	Perdue	NNP
1979	2480	15	,	,	,
1979	2480	16	loves	love	VBZ
1979	2480	17	to	to	TO
1979	2480	18	make	make	VB
1979	2480	19	these	these	DT
1979	2480	20	.	.	.
1979	2481	1	She	-PRON-	PRP
1979	2481	2	tells	tell	VBZ
1979	2481	3	me	-PRON-	PRP
1979	2481	4	that	that	IN
1979	2481	5	her	-PRON-	PRP$
1979	2481	6	6-year	6-year	CD
1979	2481	7	old	old	JJ
1979	2481	8	brother	brother	NN
1979	2481	9	can	can	MD
1979	2481	10	make	make	VB
1979	2481	11	them	-PRON-	PRP
1979	2481	12	too	too	RB
1979	2481	13	.	.	.
1979	2482	1	She	-PRON-	PRP
1979	2482	2	got	get	VBD
1979	2482	3	the	the	DT
1979	2482	4	recipe	recipe	NN
1979	2482	5	from	from	IN
1979	2482	6	summer	summer	NN
1979	2482	7	camp	camp	NN
1979	2482	8	,	,	,
1979	2482	9	but	but	CC
1979	2482	10	changed	change	VBD
1979	2482	11	the	the	DT
1979	2482	12	main	main	JJ
1979	2482	13	ingredient	ingredient	NN
1979	2482	14	to	to	IN
1979	2482	15	Frank	Frank	NNP
1979	2482	16	's	's	POS
1979	2482	17	franks	frank	NNS
1979	2482	18	.	.	.
1979	2483	1	If	if	IN
1979	2483	2	you	-PRON-	PRP
1979	2483	3	ca	can	MD
1979	2483	4	n't	not	RB
1979	2483	5	find	find	VB
1979	2483	6	Frank	Frank	NNP
1979	2483	7	's	's	POS
1979	2483	8	franks	frank	NNS
1979	2483	9	,	,	,
1979	2483	10	use	use	VB
1979	2483	11	any	any	DT
1979	2483	12	chicken	chicken	NN
1979	2483	13	hot	hot	JJ
1979	2483	14	dog	dog	NN
1979	2483	15	.	.	.
1979	2484	1	It	-PRON-	PRP
1979	2484	2	will	will	MD
1979	2484	3	have	have	VB
1979	2484	4	much	much	RB
1979	2484	5	less	less	JJR
1979	2484	6	fat	fat	JJ
1979	2484	7	than	than	IN
1979	2484	8	regular	regular	JJ
1979	2484	9	franks	frank	NNS
1979	2484	10	.	.	.
1979	2485	1	I	-PRON-	PRP
1979	2485	2	've	have	VB
1979	2485	3	watched	watch	VBN
1979	2485	4	Ally	Ally	NNP
1979	2485	5	make	make	VB
1979	2485	6	these	these	DT
1979	2485	7	,	,	,
1979	2485	8	and	and	CC
1979	2485	9	sometimes	sometimes	RB
1979	2485	10	the	the	DT
1979	2485	11	biscuits	biscuit	NNS
1979	2485	12	stay	stay	VBP
1979	2485	13	wrapped	wrap	VBN
1979	2485	14	around	around	IN
1979	2485	15	the	the	DT
1979	2485	16	frank	frank	JJ
1979	2485	17	,	,	,
1979	2485	18	and	and	CC
1979	2485	19	sometimes	sometimes	RB
1979	2485	20	they	-PRON-	PRP
1979	2485	21	open	open	VBP
1979	2485	22	during	during	IN
1979	2485	23	cooking	cooking	NN
1979	2485	24	.	.	.
1979	2486	1	Ally	Ally	NNP
1979	2486	2	says	say	VBZ
1979	2486	3	they	-PRON-	PRP
1979	2486	4	're	be	VBP
1979	2486	5	okay	okay	JJ
1979	2486	6	either	either	DT
1979	2486	7	way	way	NN
1979	2486	8	.	.	.
1979	2487	1	2	2	CD
1979	2487	2	biscuits	biscuit	NNS
1979	2487	3	from	from	IN
1979	2487	4	a	a	DT
1979	2487	5	tube	tube	NN
1979	2487	6	of	of	IN
1979	2487	7	buttermilk	buttermilk	NN
1979	2487	8	refrigerator	refrigerator	NN
1979	2487	9	biscuits	biscuit	NNS
1979	2487	10	,	,	,
1979	2487	11	uncooked	uncooked	JJ
1979	2487	12	1	1	CD
1979	2487	13	chicken	chicken	NN
1979	2487	14	frank	frank	VBD
1979	2487	15	1	1	CD
1979	2487	16	tablespoon	tablespoon	NN
1979	2487	17	of	of	IN
1979	2487	18	grated	grate	VBN
1979	2487	19	cheddar	cheddar	NNP
1979	2487	20	cheese	cheese	NN
1979	2487	21	,	,	,
1979	2487	22	or	or	CC
1979	2487	23	more	more	RBR
1979	2487	24	,	,	,
1979	2487	25	to	to	TO
1979	2487	26	taste	taste	VB
1979	2487	27	Lay	Lay	NNP
1979	2487	28	the	the	DT
1979	2487	29	biscuits	biscuit	NNS
1979	2487	30	side	side	VBP
1979	2487	31	by	by	IN
1979	2487	32	side	side	NN
1979	2487	33	with	with	IN
1979	2487	34	the	the	DT
1979	2487	35	sides	side	NNS
1979	2487	36	touching	touching	JJ
1979	2487	37	.	.	.
1979	2488	1	Pinch	pinch	VB
1979	2488	2	together	together	RB
1979	2488	3	the	the	DT
1979	2488	4	parts	part	NNS
1979	2488	5	that	that	WDT
1979	2488	6	are	be	VBP
1979	2488	7	touching	touch	VBG
1979	2488	8	and	and	CC
1979	2488	9	then	then	RB
1979	2488	10	,	,	,
1979	2488	11	using	use	VBG
1979	2488	12	your	-PRON-	PRP$
1979	2488	13	palms	palm	NNS
1979	2488	14	or	or	CC
1979	2488	15	a	a	DT
1979	2488	16	rolling	roll	VBG
1979	2488	17	pin	pin	NN
1979	2488	18	,	,	,
1979	2488	19	press	press	NN
1979	2488	20	or	or	CC
1979	2488	21	roll	roll	VB
1979	2488	22	the	the	DT
1979	2488	23	biscuits	biscuit	NNS
1979	2488	24	into	into	IN
1979	2488	25	a	a	DT
1979	2488	26	single	single	JJ
1979	2488	27	rectangle	rectangle	NN
1979	2488	28	that	that	WDT
1979	2488	29	's	be	VBZ
1979	2488	30	hot	hot	JJ
1979	2488	31	dog	dog	NN
1979	2488	32	shaped	shape	VBN
1979	2488	33	,	,	,
1979	2488	34	only	only	RB
1979	2488	35	wider	wide	JJR
1979	2488	36	.	.	.
1979	2489	1	Lay	Lay	NNP
1979	2489	2	a	a	DT
1979	2489	3	frank	frank	NN
1979	2489	4	on	on	IN
1979	2489	5	the	the	DT
1979	2489	6	dough	dough	NN
1979	2489	7	and	and	CC
1979	2489	8	then	then	RB
1979	2489	9	sprinkle	sprinkle	VB
1979	2489	10	the	the	DT
1979	2489	11	frank	frank	NNP
1979	2489	12	with	with	IN
1979	2489	13	the	the	DT
1979	2489	14	cheese	cheese	NN
1979	2489	15	.	.	.
1979	2490	1	Pierce	pierce	NN
1979	2490	2	frank	frank	JJ
1979	2490	3	in	in	IN
1979	2490	4	several	several	JJ
1979	2490	5	places	place	NNS
1979	2490	6	with	with	IN
1979	2490	7	fork	fork	NN
1979	2490	8	.	.	.
1979	2491	1	Wrap	wrap	VB
1979	2491	2	the	the	DT
1979	2491	3	dough	dough	NN
1979	2491	4	around	around	IN
1979	2491	5	the	the	DT
1979	2491	6	frank	frank	JJ
1979	2491	7	,	,	,
1979	2491	8	pinch	pinch	NNP
1979	2491	9	closed	close	VBD
1979	2491	10	,	,	,
1979	2491	11	and	and	CC
1979	2491	12	then	then	RB
1979	2491	13	bake	bake	VB
1979	2491	14	according	accord	VBG
1979	2491	15	to	to	IN
1979	2491	16	the	the	DT
1979	2491	17	directions	direction	NNS
1979	2491	18	for	for	IN
1979	2491	19	cooking	cook	VBG
1979	2491	20	the	the	DT
1979	2491	21	biscuits	biscuit	NNS
1979	2491	22	.	.	.
1979	2492	1	BBQ	BBQ	NNP
1979	2492	2	"	"	``
1979	2492	3	SPARERIBS	SPARERIBS	NNP
1979	2492	4	"	"	''
1979	2492	5	Makes	make	VBZ
1979	2492	6	40	40	CD
1979	2492	7	,	,	,
1979	2492	8	Serves	Serves	NNP
1979	2492	9	8	8	CD
1979	2492	10	-	-	SYM
1979	2492	11	10	10	CD
1979	2492	12	One	one	CD
1979	2492	13	of	of	IN
1979	2492	14	my	-PRON-	PRP$
1979	2492	15	favorite	favorite	JJ
1979	2492	16	commercials	commercial	NNS
1979	2492	17	is	be	VBZ
1979	2492	18	of	of	IN
1979	2492	19	Frank	Frank	NNP
1979	2492	20	introducing	introduce	VBG
1979	2492	21	the	the	DT
1979	2492	22	Perdue	Perdue	NNP
1979	2492	23	Chicken	Chicken	NNP
1979	2492	24	Franks	Franks	NNPS
1979	2492	25	.	.	.
1979	2493	1	It	-PRON-	PRP
1979	2493	2	starts	start	VBZ
1979	2493	3	out	out	RP
1979	2493	4	with	with	IN
1979	2493	5	Frank	Frank	NNP
1979	2493	6	in	in	IN
1979	2493	7	front	front	NN
1979	2493	8	of	of	IN
1979	2493	9	a	a	DT
1979	2493	10	hot	hot	JJ
1979	2493	11	dog	dog	NN
1979	2493	12	stand	stand	NN
1979	2493	13	calling	call	VBG
1979	2493	14	out	out	RP
1979	2493	15	,	,	,
1979	2493	16	"	"	``
1979	2493	17	Hot	hot	JJ
1979	2493	18	dogs	dog	NNS
1979	2493	19	only	only	RB
1979	2493	20	25	25	CD
1979	2493	21	cents	cent	NNS
1979	2493	22	.	.	.
1979	2493	23	"	"	''
1979	2494	1	A	a	DT
1979	2494	2	young	young	JJ
1979	2494	3	kid	kid	NN
1979	2494	4	who	who	WP
1979	2494	5	's	be	VBZ
1979	2494	6	been	be	VBN
1979	2494	7	made	make	VBN
1979	2494	8	up	up	RP
1979	2494	9	to	to	TO
1979	2494	10	have	have	VB
1979	2494	11	a	a	DT
1979	2494	12	large	large	JJ
1979	2494	13	nose	nose	NN
1979	2494	14	and	and	CC
1979	2494	15	ears	ear	NNS
1979	2494	16	just	just	RB
1979	2494	17	like	like	IN
1979	2494	18	Frank	Frank	NNP
1979	2494	19	's	's	POS
1979	2494	20	,	,	,
1979	2494	21	says	say	VBZ
1979	2494	22	,	,	,
1979	2494	23	"	"	``
1979	2494	24	Only	only	RB
1979	2494	25	25	25	CD
1979	2494	26	cents	cent	NNS
1979	2494	27	for	for	IN
1979	2494	28	a	a	DT
1979	2494	29	hot	hot	JJ
1979	2494	30	dog	dog	NN
1979	2494	31	?	?	.
1979	2495	1	How	how	WRB
1979	2495	2	good	good	JJ
1979	2495	3	could	could	MD
1979	2495	4	it	-PRON-	PRP
1979	2495	5	be	be	VB
1979	2495	6	?	?	.
1979	2495	7	"	"	''
1979	2496	1	Frank	Frank	NNP
1979	2496	2	answers	answer	VBZ
1979	2496	3	,	,	,
1979	2496	4	"	"	``
1979	2496	5	I	-PRON-	PRP
1979	2496	6	'm	be	VBP
1979	2496	7	making	make	VBG
1979	2496	8	it	-PRON-	PRP
1979	2496	9	easy	easy	JJ
1979	2496	10	for	for	IN
1979	2496	11	people	people	NNS
1979	2496	12	to	to	TO
1979	2496	13	try	try	VB
1979	2496	14	Perdue	Perdue	NNP
1979	2496	15	Chicken	Chicken	NNP
1979	2496	16	Franks	Franks	NNPS
1979	2496	17	.	.	.
1979	2496	18	"	"	''
1979	2497	1	The	the	DT
1979	2497	2	kid	kid	NN
1979	2497	3	answers	answer	VBZ
1979	2497	4	,	,	,
1979	2497	5	"	"	``
1979	2497	6	Chicken	Chicken	NNP
1979	2497	7	Franks	Franks	NNPS
1979	2497	8	?	?	.
1979	2498	1	Free	free	JJ
1979	2498	2	would	would	MD
1979	2498	3	be	be	VB
1979	2498	4	a	a	DT
1979	2498	5	lot	lot	NN
1979	2498	6	easier	easy	JJR
1979	2498	7	.	.	.
1979	2498	8	"	"	''
1979	2499	1	When	when	WRB
1979	2499	2	Frank	Frank	NNP
1979	2499	3	answers	answer	VBZ
1979	2499	4	that	that	IN
1979	2499	5	his	-PRON-	PRP$
1979	2499	6	franks	frank	NNS
1979	2499	7	cost	cost	VBP
1979	2499	8	less	less	JJR
1979	2499	9	and	and	CC
1979	2499	10	have	have	VBP
1979	2499	11	25	25	CD
1979	2499	12	%	%	NN
1979	2499	13	less	less	JJR
1979	2499	14	fat	fat	JJ
1979	2499	15	,	,	,
1979	2499	16	the	the	DT
1979	2499	17	kid	kid	NN
1979	2499	18	answers	answer	VBZ
1979	2499	19	,	,	,
1979	2499	20	"	"	``
1979	2499	21	All	all	RB
1979	2499	22	right	right	RB
1979	2499	23	,	,	,
1979	2499	24	I	-PRON-	PRP
1979	2499	25	'll	will	MD
1979	2499	26	bite	bite	VB
1979	2499	27	,	,	,
1979	2499	28	"	"	''
1979	2499	29	and	and	CC
1979	2499	30	then	then	RB
1979	2499	31	says	say	VBZ
1979	2499	32	,	,	,
1979	2499	33	"	"	``
1979	2499	34	Tastes	taste	NNS
1979	2499	35	as	as	IN
1979	2499	36	good	good	JJ
1979	2499	37	a	a	DT
1979	2499	38	real	real	JJ
1979	2499	39	hot	hot	JJ
1979	2499	40	dog	dog	NN
1979	2499	41	.	.	.
1979	2499	42	"	"	''
1979	2500	1	Frank	Frank	NNP
1979	2500	2	looks	look	VBZ
1979	2500	3	at	at	IN
1979	2500	4	the	the	DT
1979	2500	5	kid	kid	NN
1979	2500	6	,	,	,
1979	2500	7	with	with	IN
1979	2500	8	his	-PRON-	PRP$
1979	2500	9	Perdue	Perdue	NNP
1979	2500	10	-	-	HYPH
1979	2500	11	shaped	shape	VBN
1979	2500	12	nose	nose	NN
1979	2500	13	and	and	CC
1979	2500	14	ears	ear	NNS
1979	2500	15	,	,	,
1979	2500	16	and	and	CC
1979	2500	17	says	say	VBZ
1979	2500	18	,	,	,
1979	2500	19	"	"	``
1979	2500	20	This	this	DT
1979	2500	21	kid	kid	NN
1979	2500	22	's	's	POS
1979	2500	23	got	get	VBD
1979	2500	24	good	good	JJ
1979	2500	25	taste	taste	NN
1979	2500	26	and	and	CC
1979	2500	27	good	good	JJ
1979	2500	28	looks	look	NNS
1979	2500	29	.	.	.
1979	2500	30	"	"	''
1979	2501	1	These	these	DT
1979	2501	2	"	"	``
1979	2501	3	spareribs	spareribs	NN
1979	2501	4	"	"	''
1979	2501	5	also	also	RB
1979	2501	6	taste	taste	VBP
1979	2501	7	good	good	JJ
1979	2501	8	and	and	CC
1979	2501	9	look	look	VB
1979	2501	10	good	good	JJ
1979	2501	11	.	.	.
1979	2502	1	8	8	CD
1979	2502	2	chicken	chicken	NN
1979	2502	3	franks	frank	NNS
1979	2502	4	1	1	CD
1979	2502	5	-	-	HYPH
1979	2502	6	1/4	1/4	CD
1979	2502	7	cups	cup	NNS
1979	2502	8	prepared	prepare	VBD
1979	2502	9	barbecue	barbecue	NN
1979	2502	10	sauce	sauce	NN
1979	2502	11	1	1	CD
1979	2502	12	tablespoon	tablespoon	NN
1979	2502	13	finely	finely	RB
1979	2502	14	chopped	chop	VBD
1979	2502	15	onion	onion	NN
1979	2502	16	1	1	CD
1979	2502	17	teaspoon	teaspoon	NN
1979	2502	18	mustard	mustard	NN
1979	2502	19	Slice	Slice	NNP
1979	2502	20	each	each	DT
1979	2502	21	frank	frank	JJ
1979	2502	22	on	on	IN
1979	2502	23	the	the	DT
1979	2502	24	diagonal	diagonal	JJ
1979	2502	25	into	into	IN
1979	2502	26	5	5	CD
1979	2502	27	pieces	piece	NNS
1979	2502	28	.	.	.
1979	2503	1	In	in	IN
1979	2503	2	a	a	DT
1979	2503	3	large	large	JJ
1979	2503	4	bowl	bowl	NN
1979	2503	5	,	,	,
1979	2503	6	combine	combine	VB
1979	2503	7	remaining	remain	VBG
1979	2503	8	ingredients	ingredient	NNS
1979	2503	9	.	.	.
1979	2504	1	Add	add	VB
1979	2504	2	frank	frank	JJ
1979	2504	3	slices	slice	NNS
1979	2504	4	and	and	CC
1979	2504	5	toss	toss	VB
1979	2504	6	gently	gently	RB
1979	2504	7	to	to	IN
1979	2504	8	coat	coat	NN
1979	2504	9	well	well	RB
1979	2504	10	.	.	.
1979	2505	1	Arrange	arrange	NN
1979	2505	2	coated	coat	VBD
1979	2505	3	franks	frank	NNS
1979	2505	4	in	in	IN
1979	2505	5	single	single	JJ
1979	2505	6	layer	layer	NN
1979	2505	7	on	on	IN
1979	2505	8	baking	bake	VBG
1979	2505	9	sheet	sheet	NN
1979	2505	10	and	and	CC
1979	2505	11	place	place	NN
1979	2505	12	under	under	IN
1979	2505	13	broiler	broiler	NN
1979	2505	14	2	2	CD
1979	2505	15	minutes	minute	NNS
1979	2505	16	.	.	.
1979	2506	1	Turn	turn	VB
1979	2506	2	and	and	CC
1979	2506	3	broil	broil	VB
1979	2506	4	2	2	CD
1979	2506	5	minutes	minute	NNS
1979	2506	6	longer	long	RBR
1979	2506	7	,	,	,
1979	2506	8	or	or	CC
1979	2506	9	until	until	IN
1979	2506	10	franks	frank	NNS
1979	2506	11	are	be	VBP
1979	2506	12	golden	golden	JJ
1979	2506	13	brown	brown	NNP
1979	2506	14	.	.	.
1979	2507	1	Watch	watch	VB
1979	2507	2	carefully	carefully	RB
1979	2507	3	to	to	TO
1979	2507	4	avoid	avoid	VB
1979	2507	5	burning	burn	VBG
1979	2507	6	.	.	.
1979	2508	1	Serve	serve	VB
1979	2508	2	with	with	IN
1979	2508	3	toothpicks	toothpick	NNS
1979	2508	4	,	,	,
1979	2508	5	if	if	IN
1979	2508	6	desired	desire	VBN
1979	2508	7	.	.	.
1979	2509	1	BETSY	BETSY	NNP
1979	2509	2	'S	's	POS
1979	2509	3	BEST-"GETTI	best-"getti	NN
1979	2509	4	"	"	``
1979	2509	5	Serves	serve	VBZ
1979	2509	6	6	6	CD
1979	2509	7	-	-	SYM
1979	2509	8	8	8	CD
1979	2509	9	You	-PRON-	PRP
1979	2509	10	can	can	MD
1979	2509	11	make	make	VB
1979	2509	12	this	this	DT
1979	2509	13	even	even	RB
1979	2509	14	simpler	simple	JJR
1979	2509	15	by	by	IN
1979	2509	16	using	use	VBG
1979	2509	17	canned	can	VBN
1979	2509	18	spaghetti	spaghetti	NNS
1979	2509	19	.	.	.
1979	2510	1	Also	also	RB
1979	2510	2	,	,	,
1979	2510	3	if	if	IN
1979	2510	4	you	-PRON-	PRP
1979	2510	5	top	top	VBP
1979	2510	6	the	the	DT
1979	2510	7	casserole	casserole	NN
1979	2510	8	with	with	IN
1979	2510	9	thin	thin	JJ
1979	2510	10	slices	slice	NNS
1979	2510	11	of	of	IN
1979	2510	12	mozzarella	mozzarella	NN
1979	2510	13	and	and	CC
1979	2510	14	heat	heat	VB
1979	2510	15	it	-PRON-	PRP
1979	2510	16	until	until	IN
1979	2510	17	the	the	DT
1979	2510	18	mozzarella	mozzarella	NN
1979	2510	19	melts	melt	NNS
1979	2510	20	,	,	,
1979	2510	21	you	-PRON-	PRP
1979	2510	22	'll	will	MD
1979	2510	23	get	get	VB
1979	2510	24	a	a	DT
1979	2510	25	gloppy	gloppy	JJ
1979	2510	26	,	,	,
1979	2510	27	stretchy	stretchy	NN
1979	2510	28	,	,	,
1979	2510	29	chewing	chew	VBG
1979	2510	30	-	-	HYPH
1979	2510	31	gum	gum	NN
1979	2510	32	-	-	HYPH
1979	2510	33	like	like	JJ
1979	2510	34	topping	top	VBG
1979	2510	35	that	that	IN
1979	2510	36	kids	kid	NNS
1979	2510	37	will	will	MD
1979	2510	38	adore	adore	VB
1979	2510	39	if	if	IN
1979	2510	40	they	-PRON-	PRP
1979	2510	41	're	be	VBP
1979	2510	42	into	into	IN
1979	2510	43	being	be	VBG
1979	2510	44	messy	messy	JJ
1979	2510	45	.	.	.
1979	2511	1	Mine	-PRON-	PRP
1979	2511	2	love	love	VBP
1979	2511	3	it	-PRON-	PRP
1979	2511	4	.	.	.
1979	2512	1	8	8	CD
1979	2512	2	chicken	chicken	NN
1979	2512	3	franks	frank	NNS
1979	2512	4	1	1	CD
1979	2512	5	pound	pound	NN
1979	2512	6	spaghetti	spaghetti	VBZ
1979	2512	7	3	3	CD
1979	2512	8	tablespoons	tablespoon	NNS
1979	2512	9	vegetable	vegetable	NN
1979	2512	10	oil	oil	NN
1979	2512	11	1/2	1/2	CD
1979	2512	12	cup	cup	NN
1979	2512	13	finely	finely	RB
1979	2512	14	chopped	chop	VBD
1979	2512	15	onion	onion	NN
1979	2512	16	1/2	1/2	CD
1979	2512	17	clove	clove	NNP
1979	2512	18	garlic	garlic	NNP
1979	2512	19	,	,	,
1979	2512	20	minced	mince	VBD
1979	2512	21	1	1	CD
1979	2512	22	can	can	NN
1979	2512	23	(	(	-LRB-
1979	2512	24	8-ounces	8-ounces	CD
1979	2512	25	)	)	-RRB-
1979	2512	26	tomato	tomato	NN
1979	2512	27	sauce	sauce	NN
1979	2512	28	1	1	CD
1979	2512	29	can	can	NN
1979	2512	30	(	(	-LRB-
1979	2512	31	16-ounces	16-ounces	CD
1979	2512	32	)	)	-RRB-
1979	2512	33	whole	whole	JJ
1979	2512	34	tomatoes	tomato	NNS
1979	2512	35	,	,	,
1979	2512	36	chopped	chop	VBN
1979	2512	37	with	with	IN
1979	2512	38	liquid	liquid	NN
1979	2512	39	1	1	CD
1979	2512	40	1/2	1/2	CD
1979	2512	41	teaspoons	teaspoon	NNS
1979	2512	42	minced	mince	VBN
1979	2512	43	fresh	fresh	JJ
1979	2512	44	basil	basil	NN
1979	2512	45	or	or	CC
1979	2512	46	1/2	1/2	CD
1979	2512	47	teaspoon	teaspoon	NN
1979	2512	48	dried	dry	VBD
1979	2512	49	1	1	CD
1979	2512	50	tablespoon	tablespoon	NN
1979	2512	51	minced	mince	VBN
1979	2512	52	fresh	fresh	JJ
1979	2512	53	parsley	parsley	NN
1979	2512	54	Grated	Grated	NNP
1979	2512	55	Parmesan	Parmesan	NNP
1979	2512	56	cheese	cheese	NN
1979	2512	57	Slice	Slice	NNP
1979	2512	58	franks	frank	NNS
1979	2512	59	into	into	IN
1979	2512	60	thin	thin	JJ
1979	2512	61	rounds	round	NNS
1979	2512	62	.	.	.
1979	2513	1	In	in	IN
1979	2513	2	large	large	JJ
1979	2513	3	kettle	kettle	NN
1979	2513	4	,	,	,
1979	2513	5	over	over	IN
1979	2513	6	high	high	JJ
1979	2513	7	heat	heat	NN
1979	2513	8	,	,	,
1979	2513	9	bring	bring	VB
1979	2513	10	3	3	CD
1979	2513	11	-	-	SYM
1979	2513	12	1/2	1/2	CD
1979	2513	13	quarts	quart	NNS
1979	2513	14	salted	salt	VBD
1979	2513	15	water	water	NN
1979	2513	16	to	to	TO
1979	2513	17	boil	boil	VB
1979	2513	18	.	.	.
1979	2514	1	Add	add	VB
1979	2514	2	spaghetti	spaghetti	NNS
1979	2514	3	,	,	,
1979	2514	4	stir	stir	VB
1979	2514	5	and	and	CC
1979	2514	6	cook	cook	VBP
1979	2514	7	until	until	IN
1979	2514	8	tender	tender	NN
1979	2514	9	.	.	.
1979	2515	1	Drain	drain	NN
1979	2515	2	and	and	CC
1979	2515	3	place	place	NN
1979	2515	4	in	in	IN
1979	2515	5	large	large	JJ
1979	2515	6	bowl	bowl	NN
1979	2515	7	.	.	.
1979	2516	1	In	in	IN
1979	2516	2	a	a	DT
1979	2516	3	medium	medium	JJ
1979	2516	4	saucepan	saucepan	NN
1979	2516	5	over	over	IN
1979	2516	6	medium	medium	NNP
1979	2516	7	heat	heat	NNP
1979	2516	8	,	,	,
1979	2516	9	heat	heat	NN
1979	2516	10	oil	oil	NN
1979	2516	11	.	.	.
1979	2517	1	Add	add	VB
1979	2517	2	garlic	garlic	NN
1979	2517	3	and	and	CC
1979	2517	4	onion	onion	NN
1979	2517	5	and	and	CC
1979	2517	6	cook	cook	NN
1979	2517	7	for	for	IN
1979	2517	8	3	3	CD
1979	2517	9	minutes	minute	NNS
1979	2517	10	,	,	,
1979	2517	11	stirring	stir	VBG
1979	2517	12	often	often	RB
1979	2517	13	.	.	.
1979	2518	1	Add	add	VB
1979	2518	2	tomatoes	tomato	NNS
1979	2518	3	and	and	CC
1979	2518	4	liquid	liquid	NN
1979	2518	5	,	,	,
1979	2518	6	sauce	sauce	NN
1979	2518	7	and	and	CC
1979	2518	8	herbs	herb	NNS
1979	2518	9	.	.	.
1979	2519	1	Stir	stir	VB
1979	2519	2	and	and	CC
1979	2519	3	add	add	VB
1979	2519	4	franks	frank	NNS
1979	2519	5	.	.	.
1979	2520	1	Bring	bring	VB
1979	2520	2	to	to	TO
1979	2520	3	boil	boil	VB
1979	2520	4	,	,	,
1979	2520	5	reduce	reduce	VB
1979	2520	6	heat	heat	NN
1979	2520	7	to	to	IN
1979	2520	8	medium	medium	NN
1979	2520	9	-	-	HYPH
1979	2520	10	low	low	JJ
1979	2520	11	and	and	CC
1979	2520	12	simmer	simmer	JJ
1979	2520	13	5	5	CD
1979	2520	14	minutes	minute	NNS
1979	2520	15	.	.	.
1979	2521	1	Pour	pour	VB
1979	2521	2	sauce	sauce	NN
1979	2521	3	over	over	IN
1979	2521	4	spaghetti	spaghetti	NNS
1979	2521	5	,	,	,
1979	2521	6	toss	toss	VB
1979	2521	7	to	to	TO
1979	2521	8	combine	combine	VB
1979	2521	9	.	.	.
1979	2522	1	Serve	serve	VB
1979	2522	2	with	with	IN
1979	2522	3	Parmesan	Parmesan	NNP
1979	2522	4	cheese	cheese	NN
1979	2522	5	.	.	.
1979	2523	1	BIG	big	JJ
1979	2523	2	TOP	TOP	NNP
1979	2523	3	CORN	corn	NN
1979	2523	4	DOGSServes	dogsserve	NNS
1979	2523	5	8	8	CD
1979	2523	6	Because	because	IN
1979	2523	7	this	this	DT
1979	2523	8	involves	involve	VBZ
1979	2523	9	deep	deep	JJ
1979	2523	10	fat	fat	NN
1979	2523	11	frying	frying	NN
1979	2523	12	,	,	,
1979	2523	13	it	-PRON-	PRP
1979	2523	14	's	be	VBZ
1979	2523	15	probably	probably	RB
1979	2523	16	best	best	RB
1979	2523	17	cooked	cook	VBN
1979	2523	18	by	by	IN
1979	2523	19	adults	adult	NNS
1979	2523	20	or	or	CC
1979	2523	21	mature	mature	JJ
1979	2523	22	teenagers	teenager	NNS
1979	2523	23	only	only	RB
1979	2523	24	,	,	,
1979	2523	25	but	but	CC
1979	2523	26	the	the	DT
1979	2523	27	end	end	NN
1979	2523	28	result	result	NN
1979	2523	29	will	will	MD
1979	2523	30	impress	impress	VB
1979	2523	31	your	-PRON-	PRP$
1979	2523	32	kids	kid	NNS
1979	2523	33	.	.	.
1979	2524	1	8	8	CD
1979	2524	2	chicken	chicken	NN
1979	2524	3	franks	frank	NNS
1979	2524	4	1/4	1/4	CD
1979	2524	5	cup	cup	NN
1979	2524	6	flour	flour	NN
1979	2524	7	1	1	CD
1979	2524	8	package	package	NN
1979	2524	9	(	(	-LRB-
1979	2524	10	8-ounces	8-ounces	CD
1979	2524	11	)	)	-RRB-
1979	2524	12	corn	corn	NN
1979	2524	13	muffin	muffin	NN
1979	2524	14	mix	mix	NN
1979	2524	15	2	2	CD
1979	2524	16	eggs	egg	NNS
1979	2524	17	1	1	CD
1979	2524	18	cup	cup	NN
1979	2524	19	milk	milk	NN
1979	2524	20	vegetable	vegetable	NN
1979	2524	21	oil	oil	NN
1979	2524	22	for	for	IN
1979	2524	23	deep	deep	JJ
1979	2524	24	frying	fry	VBG
1979	2524	25	8	8	CD
1979	2524	26	wooden	wooden	JJ
1979	2524	27	lollipop	lollipop	NN
1979	2524	28	or	or	CC
1979	2524	29	caramel	caramel	NN
1979	2524	30	-	-	HYPH
1979	2524	31	apple	apple	NN
1979	2524	32	sticks	stick	NNS
1979	2524	33	Pierce	pierce	VB
1979	2524	34	each	each	DT
1979	2524	35	frank	frank	VBD
1979	2524	36	in	in	IN
1979	2524	37	several	several	JJ
1979	2524	38	places	place	NNS
1979	2524	39	with	with	IN
1979	2524	40	a	a	DT
1979	2524	41	fork	fork	NN
1979	2524	42	.	.	.
1979	2525	1	Roll	roll	VB
1979	2525	2	in	in	IN
1979	2525	3	flour	flour	NN
1979	2525	4	and	and	CC
1979	2525	5	set	set	VB
1979	2525	6	aside	aside	RB
1979	2525	7	.	.	.
1979	2526	1	In	in	IN
1979	2526	2	a	a	DT
1979	2526	3	mixing	mix	VBG
1979	2526	4	bowl	bowl	NN
1979	2526	5	combine	combine	VB
1979	2526	6	corn	corn	NN
1979	2526	7	muffin	muffin	NNP
1979	2526	8	mix	mix	NN
1979	2526	9	,	,	,
1979	2526	10	eggs	egg	NNS
1979	2526	11	and	and	CC
1979	2526	12	milk	milk	NN
1979	2526	13	;	;	:
1979	2526	14	mix	mix	VB
1979	2526	15	thoroughly	thoroughly	RB
1979	2526	16	.	.	.
1979	2527	1	In	in	IN
1979	2527	2	large	large	JJ
1979	2527	3	fryer	fryer	NN
1979	2527	4	or	or	CC
1979	2527	5	deep	deep	JJ
1979	2527	6	,	,	,
1979	2527	7	heavy	heavy	JJ
1979	2527	8	skillet	skillet	NN
1979	2527	9	,	,	,
1979	2527	10	heat	heat	NN
1979	2527	11	1	1	CD
1979	2527	12	1/2	1/2	CD
1979	2527	13	inches	inch	NNS
1979	2527	14	of	of	IN
1979	2527	15	vegetable	vegetable	JJ
1979	2527	16	oil	oil	NN
1979	2527	17	to	to	IN
1979	2527	18	375oF	375oF	NNP
1979	2527	19	or	or	CC
1979	2527	20	until	until	IN
1979	2527	21	bread	bread	NN
1979	2527	22	cube	cube	NN
1979	2527	23	sizzles	sizzle	VBZ
1979	2527	24	in	in	IN
1979	2527	25	it	-PRON-	PRP
1979	2527	26	.	.	.
1979	2528	1	Dip	dip	VB
1979	2528	2	each	each	DT
1979	2528	3	frank	frank	JJ
1979	2528	4	in	in	IN
1979	2528	5	batter	batter	NN
1979	2528	6	,	,	,
1979	2528	7	coating	coat	VBG
1979	2528	8	evenly	evenly	RB
1979	2528	9	.	.	.
1979	2529	1	Place	place	VB
1979	2529	2	gently	gently	RB
1979	2529	3	into	into	IN
1979	2529	4	oil	oil	NN
1979	2529	5	;	;	:
1979	2529	6	cook	cook	NNP
1979	2529	7	3	3	CD
1979	2529	8	-	-	SYM
1979	2529	9	4	4	CD
1979	2529	10	at	at	IN
1979	2529	11	one	one	CD
1979	2529	12	time	time	NN
1979	2529	13	,	,	,
1979	2529	14	turning	turn	VBG
1979	2529	15	until	until	IN
1979	2529	16	golden	golden	NNP
1979	2529	17	brown	brown	NNP
1979	2529	18	all	all	RB
1979	2529	19	over	over	RB
1979	2529	20	.	.	.
1979	2530	1	Drain	drain	VB
1979	2530	2	on	on	IN
1979	2530	3	paper	paper	NN
1979	2530	4	towels	towel	NNS
1979	2530	5	.	.	.
1979	2531	1	Place	place	NN
1979	2531	2	corn	corn	NN
1979	2531	3	dogs	dog	NNS
1979	2531	4	on	on	IN
1979	2531	5	lightly	lightly	RB
1979	2531	6	-	-	HYPH
1979	2531	7	oiled	oil	VBN
1979	2531	8	shallow	shallow	JJ
1979	2531	9	baking	baking	NN
1979	2531	10	sheet	sheet	NN
1979	2531	11	and	and	CC
1979	2531	12	bake	bake	NN
1979	2531	13	at	at	IN
1979	2531	14	375oF	375oF	NNP
1979	2531	15	for	for	IN
1979	2531	16	8	8	CD
1979	2531	17	minutes	minute	NNS
1979	2531	18	or	or	CC
1979	2531	19	until	until	IN
1979	2531	20	thoroughly	thoroughly	RB
1979	2531	21	heated	heat	VBN
1979	2531	22	.	.	.
1979	2532	1	Insert	insert	JJ
1979	2532	2	stick	stick	NN
1979	2532	3	at	at	IN
1979	2532	4	least	least	JJS
1979	2532	5	2-inches	2-inches	CD
1979	2532	6	into	into	IN
1979	2532	7	corn	corn	NN
1979	2532	8	dog	dog	NN
1979	2532	9	.	.	.
1979	2533	1	Serve	serve	VB
1979	2533	2	with	with	IN
1979	2533	3	mustard	mustard	NN
1979	2533	4	and	and	CC
1979	2533	5	ketchup	ketchup	NN
1979	2533	6	.	.	.
1979	2534	1	CHICKEN	CHICKEN	NNP
1979	2534	2	DIVANServes	DIVANServes	NNP
1979	2534	3	4	4	CD
1979	2534	4	-	-	SYM
1979	2534	5	6	6	CD
1979	2534	6	This	this	DT
1979	2534	7	is	be	VBZ
1979	2534	8	an	an	DT
1979	2534	9	easy	easy	JJ
1979	2534	10	recipe	recipe	NN
1979	2534	11	for	for	IN
1979	2534	12	a	a	DT
1979	2534	13	kid	kid	NN
1979	2534	14	when	when	WRB
1979	2534	15	he	-PRON-	PRP
1979	2534	16	or	or	CC
1979	2534	17	she	-PRON-	PRP
1979	2534	18	is	be	VBZ
1979	2534	19	in	in	IN
1979	2534	20	charge	charge	NN
1979	2534	21	of	of	IN
1979	2534	22	making	make	VBG
1979	2534	23	dinner	dinner	NN
1979	2534	24	for	for	IN
1979	2534	25	the	the	DT
1979	2534	26	family	family	NN
1979	2534	27	.	.	.
1979	2535	1	1	1	CD
1979	2535	2	package	package	NN
1979	2535	3	(	(	-LRB-
1979	2535	4	10-ounces	10-ounces	CD
1979	2535	5	)	)	-RRB-
1979	2535	6	frozen	frozen	JJ
1979	2535	7	broccoli	broccoli	NNP
1979	2535	8	,	,	,
1979	2535	9	uncooked	uncooke	VBD
1979	2535	10	2	2	CD
1979	2535	11	packages	package	NNS
1979	2535	12	fully	fully	RB
1979	2535	13	cooked	cook	VBN
1979	2535	14	chicken	chicken	NN
1979	2535	15	breast	breast	NN
1979	2535	16	tenders	tender	NNS
1979	2535	17	1/2	1/2	CD
1979	2535	18	teaspoon	teaspoon	NN
1979	2535	19	salt	salt	NN
1979	2535	20	or	or	CC
1979	2535	21	to	to	TO
1979	2535	22	taste	taste	VB
1979	2535	23	1	1	CD
1979	2535	24	can	can	NN
1979	2535	25	(	(	-LRB-
1979	2535	26	10	10	CD
1979	2535	27	-	-	SYM
1979	2535	28	1/2-ounces	1/2-ounces	CD
1979	2535	29	)	)	-RRB-
1979	2535	30	cream	cream	NN
1979	2535	31	of	of	IN
1979	2535	32	celery	celery	NN
1979	2535	33	soup	soup	NN
1979	2535	34	,	,	,
1979	2535	35	undiluted	undiluted	JJ
1979	2535	36	1	1	CD
1979	2535	37	cup	cup	NN
1979	2535	38	shredded	shred	VBN
1979	2535	39	Cheddar	Cheddar	NNP
1979	2535	40	cheese	cheese	NN
1979	2535	41	Preheat	Preheat	NNP
1979	2535	42	oven	oven	VBD
1979	2535	43	to	to	IN
1979	2535	44	400oF.	400of.	CD
1979	2536	1	Place	place	NN
1979	2536	2	broccoli	broccoli	NN
1979	2536	3	across	across	IN
1979	2536	4	bottom	bottom	NN
1979	2536	5	of	of	IN
1979	2536	6	baking	baking	NN
1979	2536	7	dish	dish	NN
1979	2536	8	;	;	:
1979	2536	9	sprinkle	sprinkle	VB
1979	2536	10	with	with	IN
1979	2536	11	salt	salt	NN
1979	2536	12	.	.	.
1979	2537	1	Arrange	arrange	JJ
1979	2537	2	chicken	chicken	NN
1979	2537	3	tenders	tender	NNS
1979	2537	4	in	in	IN
1979	2537	5	a	a	DT
1979	2537	6	layer	layer	NN
1979	2537	7	on	on	IN
1979	2537	8	top	top	NN
1979	2537	9	of	of	IN
1979	2537	10	broccoli	broccoli	NNP
1979	2537	11	.	.	.
1979	2538	1	Pour	pour	VB
1979	2538	2	soup	soup	NN
1979	2538	3	over	over	IN
1979	2538	4	chicken	chicken	NN
1979	2538	5	.	.	.
1979	2539	1	Sprinkle	sprinkle	VB
1979	2539	2	with	with	IN
1979	2539	3	cheese	cheese	NN
1979	2539	4	.	.	.
1979	2540	1	Bake	Bake	NNP
1979	2540	2	,	,	,
1979	2540	3	uncovered	uncover	VBD
1979	2540	4	for	for	IN
1979	2540	5	20	20	CD
1979	2540	6	-	-	SYM
1979	2540	7	30	30	CD
1979	2540	8	minutes	minute	NNS
1979	2540	9	or	or	CC
1979	2540	10	until	until	IN
1979	2540	11	broccoli	broccoli	NNP
1979	2540	12	is	be	VBZ
1979	2540	13	just	just	RB
1979	2540	14	tender	tender	JJ
1979	2540	15	.	.	.
1979	2541	1	CHICKEN	CHICKEN	NNS
1979	2541	2	PIZZAS	PIZZAS	NNP
1979	2541	3	Serves	serve	VBZ
1979	2541	4	3	3	CD
1979	2541	5	If	if	IN
1979	2541	6	you	-PRON-	PRP
1979	2541	7	want	want	VBP
1979	2541	8	something	something	NN
1979	2541	9	unusual	unusual	JJ
1979	2541	10	for	for	IN
1979	2541	11	the	the	DT
1979	2541	12	teenagers	teenager	NNS
1979	2541	13	,	,	,
1979	2541	14	this	this	DT
1979	2541	15	is	be	VBZ
1979	2541	16	it	-PRON-	PRP
1979	2541	17	.	.	.
1979	2542	1	It	-PRON-	PRP
1979	2542	2	's	be	VBZ
1979	2542	3	tasty	tasty	JJ
1979	2542	4	and	and	CC
1979	2542	5	not	not	RB
1979	2542	6	much	much	JJ
1979	2542	7	trouble	trouble	NN
1979	2542	8	.	.	.
1979	2543	1	6	6	CD
1979	2543	2	chicken	chicken	NN
1979	2543	3	drumsticks	drumstick	NNS
1979	2543	4	1	1	CD
1979	2543	5	can	can	MD
1979	2543	6	(	(	-LRB-
1979	2543	7	10	10	CD
1979	2543	8	-	-	SYM
1979	2543	9	1/2-ounces	1/2-ounces	CD
1979	2543	10	)	)	-RRB-
1979	2543	11	pizza	pizza	NN
1979	2543	12	sauce	sauce	NN
1979	2543	13	1	1	CD
1979	2543	14	cup	cup	NN
1979	2543	15	grated	grate	VBN
1979	2543	16	Mozzarella	Mozzarella	NNP
1979	2543	17	cheese	cheese	NN
1979	2543	18	1	1	CD
1979	2543	19	package	package	NN
1979	2543	20	(	(	-LRB-
1979	2543	21	10-ounces	10-ounces	CD
1979	2543	22	)	)	-RRB-
1979	2543	23	refrigerated	refrigerate	VBD
1979	2543	24	Parkerhouse	Parkerhouse	NNP
1979	2543	25	rolls	roll	VBZ
1979	2543	26	(	(	-LRB-
1979	2543	27	unbaked	unbaked	JJ
1979	2543	28	)	)	-RRB-
1979	2543	29	Preheat	Preheat	NNP
1979	2543	30	oven	oven	VBD
1979	2543	31	to	to	IN
1979	2543	32	350oF.	350of.	CD
1979	2544	1	Pour	pour	VB
1979	2544	2	pizza	pizza	NN
1979	2544	3	sauce	sauce	NN
1979	2544	4	in	in	IN
1979	2544	5	small	small	JJ
1979	2544	6	bowl	bowl	NN
1979	2544	7	.	.	.
1979	2545	1	Dip	dip	NN
1979	2545	2	chicken	chicken	NN
1979	2545	3	in	in	IN
1979	2545	4	sauce	sauce	NN
1979	2545	5	;	;	:
1979	2545	6	place	place	NN
1979	2545	7	on	on	IN
1979	2545	8	baking	baking	NN
1979	2545	9	sheet	sheet	NN
1979	2545	10	.	.	.
1979	2546	1	Bake	Bake	NNP
1979	2546	2	,	,	,
1979	2546	3	uncovered	uncover	VBD
1979	2546	4	,	,	,
1979	2546	5	for	for	IN
1979	2546	6	45	45	CD
1979	2546	7	minutes	minute	NNS
1979	2546	8	.	.	.
1979	2547	1	Separate	separate	JJ
1979	2547	2	rolls	roll	NNS
1979	2547	3	and	and	CC
1979	2547	4	roll	roll	VB
1979	2547	5	out	out	RP
1979	2547	6	one	one	CD
1979	2547	7	at	at	IN
1979	2547	8	a	a	DT
1979	2547	9	time	time	NN
1979	2547	10	to	to	IN
1979	2547	11	5-inch	5-inch	CD
1979	2547	12	circle	circle	NN
1979	2547	13	.	.	.
1979	2548	1	Dip	dip	NN
1979	2548	2	chicken	chicken	NN
1979	2548	3	in	in	IN
1979	2548	4	pizza	pizza	NN
1979	2548	5	sauce	sauce	NN
1979	2548	6	again	again	RB
1979	2548	7	and	and	CC
1979	2548	8	roll	roll	VB
1979	2548	9	in	in	IN
1979	2548	10	cheese	cheese	NN
1979	2548	11	.	.	.
1979	2549	1	Place	place	NN
1979	2549	2	on	on	IN
1979	2549	3	round	round	NN
1979	2549	4	of	of	IN
1979	2549	5	dough	dough	NN
1979	2549	6	;	;	:
1979	2549	7	pull	pull	VB
1979	2549	8	dough	dough	NN
1979	2549	9	around	around	IN
1979	2549	10	chicken	chicken	NN
1979	2549	11	and	and	CC
1979	2549	12	pinch	pinch	VB
1979	2549	13	together	together	RB
1979	2549	14	.	.	.
1979	2550	1	(	(	-LRB-
1979	2550	2	Leave	leave	VB
1979	2550	3	bony	bony	NN
1979	2550	4	end	end	NN
1979	2550	5	of	of	IN
1979	2550	6	drumstick	drumstick	NN
1979	2550	7	uncovered	uncover	VBN
1979	2550	8	for	for	IN
1979	2550	9	finger	finger	NN
1979	2550	10	eating	eat	VBG
1979	2550	11	.	.	.
1979	2550	12	)	)	-RRB-
1979	2551	1	Bake	Bake	NNP
1979	2551	2	,	,	,
1979	2551	3	uncovered	uncover	VBN
1979	2551	4	,	,	,
1979	2551	5	approximately	approximately	RB
1979	2551	6	30	30	CD
1979	2551	7	minutes	minute	NNS
1979	2551	8	longer	long	RBR
1979	2551	9	or	or	CC
1979	2551	10	until	until	IN
1979	2551	11	dough	dough	NN
1979	2551	12	is	be	VBZ
1979	2551	13	brown	brown	JJ
1979	2551	14	.	.	.
1979	2552	1	COZY	COZY	NNP
1979	2552	2	KITTEN	KITTEN	NNP
1979	2552	3	WHISKERSServes	whiskersserve	VBZ
1979	2552	4	16	16	CD
1979	2552	5	A	a	DT
1979	2552	6	short	short	JJ
1979	2552	7	cut	cut	NN
1979	2552	8	for	for	IN
1979	2552	9	this	this	DT
1979	2552	10	is	be	VBZ
1979	2552	11	to	to	TO
1979	2552	12	use	use	VB
1979	2552	13	bread	bread	NN
1979	2552	14	dough	dough	NN
1979	2552	15	that	that	WDT
1979	2552	16	comes	come	VBZ
1979	2552	17	in	in	IN
1979	2552	18	tubes	tube	NNS
1979	2552	19	in	in	IN
1979	2552	20	the	the	DT
1979	2552	21	refrigerator	refrigerator	NN
1979	2552	22	section	section	NN
1979	2552	23	of	of	IN
1979	2552	24	your	-PRON-	PRP$
1979	2552	25	supermarket	supermarket	NN
1979	2552	26	.	.	.
1979	2553	1	16	16	CD
1979	2553	2	chicken	chicken	NN
1979	2553	3	franks	frank	NNS
1979	2553	4	1	1	CD
1979	2553	5	package	package	NN
1979	2553	6	(	(	-LRB-
1979	2553	7	13	13	CD
1979	2553	8	-	-	SYM
1979	2553	9	3/4-ounces	3/4-ounces	CD
1979	2553	10	)	)	-RRB-
1979	2553	11	hot	hot	JJ
1979	2553	12	roll	roll	NN
1979	2553	13	mix	mix	NN
1979	2553	14	butter	butter	NN
1979	2553	15	or	or	CC
1979	2553	16	margarine	margarine	NN
1979	2553	17	Pierce	Pierce	NNP
1979	2553	18	each	each	DT
1979	2553	19	frank	frank	JJ
1979	2553	20	in	in	IN
1979	2553	21	several	several	JJ
1979	2553	22	places	place	NNS
1979	2553	23	with	with	IN
1979	2553	24	a	a	DT
1979	2553	25	fork	fork	NN
1979	2553	26	.	.	.
1979	2554	1	To	to	TO
1979	2554	2	make	make	VB
1979	2554	3	"	"	``
1979	2554	4	whisker	whisker	NN
1979	2554	5	"	"	''
1979	2554	6	on	on	IN
1979	2554	7	both	both	DT
1979	2554	8	ends	end	NNS
1979	2554	9	of	of	IN
1979	2554	10	franks	frank	NNS
1979	2554	11	,	,	,
1979	2554	12	lay	lie	VBD
1979	2554	13	frank	frank	JJ
1979	2554	14	on	on	IN
1979	2554	15	cutting	cut	VBG
1979	2554	16	board	board	NN
1979	2554	17	and	and	CC
1979	2554	18	make	make	VB
1979	2554	19	4-lengthwise	4-lengthwise	CD
1979	2554	20	cuts	cut	NNS
1979	2554	21	1	1	CD
1979	2554	22	-	-	SYM
1979	2554	23	1/2-inches	1/2-inches	CD
1979	2554	24	from	from	IN
1979	2554	25	each	each	DT
1979	2554	26	end	end	NN
1979	2554	27	.	.	.
1979	2555	1	Cut	cut	VB
1979	2555	2	carefully	carefully	RB
1979	2555	3	,	,	,
1979	2555	4	rotating	rotate	VBG
1979	2555	5	frank	frank	JJ
1979	2555	6	,	,	,
1979	2555	7	so	so	IN
1979	2555	8	that	that	IN
1979	2555	9	8	8	CD
1979	2555	10	"	"	``
1979	2555	11	whiskers	whisker	NNS
1979	2555	12	"	"	''
1979	2555	13	result	result	NN
1979	2555	14	.	.	.
1979	2556	1	Repeat	repeat	VB
1979	2556	2	with	with	IN
1979	2556	3	all	all	DT
1979	2556	4	franks	frank	NNS
1979	2556	5	.	.	.
1979	2557	1	Prepare	prepare	VB
1979	2557	2	hot	hot	JJ
1979	2557	3	roll	roll	NN
1979	2557	4	mix	mix	NN
1979	2557	5	according	accord	VBG
1979	2557	6	to	to	IN
1979	2557	7	package	package	NN
1979	2557	8	directions	direction	NNS
1979	2557	9	.	.	.
1979	2558	1	Or	or	CC
1979	2558	2	use	use	VB
1979	2558	3	the	the	DT
1979	2558	4	prepared	prepared	JJ
1979	2558	5	bread	bread	NN
1979	2558	6	dough	dough	NN
1979	2558	7	that	that	WDT
1979	2558	8	comes	come	VBZ
1979	2558	9	in	in	IN
1979	2558	10	tubes	tube	NNS
1979	2558	11	at	at	IN
1979	2558	12	the	the	DT
1979	2558	13	supermarket	supermarket	NN
1979	2558	14	.	.	.
1979	2559	1	Divide	divide	VB
1979	2559	2	into	into	IN
1979	2559	3	16	16	CD
1979	2559	4	equal	equal	JJ
1979	2559	5	portions	portion	NNS
1979	2559	6	and	and	CC
1979	2559	7	roll	roll	VB
1979	2559	8	each	each	DT
1979	2559	9	on	on	IN
1979	2559	10	lightly	lightly	RB
1979	2559	11	floured	flour	VBN
1979	2559	12	surface	surface	NN
1979	2559	13	to	to	IN
1979	2559	14	3	3	CD
1979	2559	15	by	by	IN
1979	2559	16	3-inch	3-inch	CD
1979	2559	17	square	square	NN
1979	2559	18	.	.	.
1979	2560	1	Starting	start	VBG
1979	2560	2	at	at	IN
1979	2560	3	a	a	DT
1979	2560	4	corner	corner	NN
1979	2560	5	,	,	,
1979	2560	6	roll	roll	NN
1979	2560	7	dough	dough	NN
1979	2560	8	around	around	IN
1979	2560	9	middle	middle	NN
1979	2560	10	of	of	IN
1979	2560	11	each	each	DT
1979	2560	12	frank	frank	JJ
1979	2560	13	,	,	,
1979	2560	14	leaving	leave	VBG
1979	2560	15	ends	end	NNS
1979	2560	16	of	of	IN
1979	2560	17	franks	frank	NNS
1979	2560	18	exposed	expose	VBN
1979	2560	19	.	.	.
1979	2561	1	Place	place	NN
1979	2561	2	on	on	IN
1979	2561	3	buttered	butter	VBN
1979	2561	4	baking	baking	NN
1979	2561	5	sheet	sheet	NN
1979	2561	6	,	,	,
1979	2561	7	tucking	tucking	NN
1979	2561	8	dough	dough	NNP
1979	2561	9	tip	tip	NN
1979	2561	10	under	under	IN
1979	2561	11	frank	frank	NNP
1979	2561	12	.	.	.
1979	2562	1	Arrange	arrange	NN
1979	2562	2	"	"	``
1979	2562	3	whiskers	whisker	NNS
1979	2562	4	"	"	''
1979	2562	5	fanned	fan	VBN
1979	2562	6	out	out	RP
1979	2562	7	.	.	.
1979	2563	1	Brush	brush	NN
1979	2563	2	with	with	IN
1979	2563	3	melted	melted	JJ
1979	2563	4	butter	butter	NN
1979	2563	5	.	.	.
1979	2564	1	Bake	bake	VB
1979	2564	2	in	in	RP
1979	2564	3	preheated	preheat	VBD
1979	2564	4	375oF	375oF	NNP
1979	2564	5	oven	oven	VBD
1979	2564	6	for	for	IN
1979	2564	7	12	12	CD
1979	2564	8	to	to	TO
1979	2564	9	15	15	CD
1979	2564	10	minutes	minute	NNS
1979	2564	11	until	until	IN
1979	2564	12	golden	golden	NNP
1979	2564	13	brown	brown	NNP
1979	2564	14	.	.	.
1979	2565	1	Serve	serve	VB
1979	2565	2	with	with	IN
1979	2565	3	mustard	mustard	NN
1979	2565	4	and	and	CC
1979	2565	5	ketchup	ketchup	NN
1979	2565	6	in	in	IN
1979	2565	7	squeeze	squeeze	NN
1979	2565	8	containers	container	NNS
1979	2565	9	so	so	IN
1979	2565	10	children	child	NNS
1979	2565	11	can	can	MD
1979	2565	12	"	"	``
1979	2565	13	draw	draw	VB
1979	2565	14	"	"	''
1979	2565	15	faces	face	NNS
1979	2565	16	.	.	.
1979	2566	1	CRISPY	CRISPY	NNP
1979	2566	2	PEANUT	PEANUT	NNS
1979	2566	3	BUTTER	butter	NN
1979	2566	4	CHICKENServes	chickenserve	VBZ
1979	2566	5	4	4	CD
1979	2566	6	I	-PRON-	PRP
1979	2566	7	once	once	RB
1979	2566	8	heard	hear	VBD
1979	2566	9	a	a	DT
1979	2566	10	professor	professor	NN
1979	2566	11	at	at	IN
1979	2566	12	the	the	DT
1979	2566	13	University	University	NNP
1979	2566	14	of	of	IN
1979	2566	15	California	California	NNP
1979	2566	16	at	at	IN
1979	2566	17	Davis	Davis	NNP
1979	2566	18	argue	argue	VBP
1979	2566	19	that	that	IN
1979	2566	20	wine	wine	NN
1979	2566	21	was	be	VBD
1979	2566	22	the	the	DT
1979	2566	23	greatest	great	JJS
1979	2566	24	cultural	cultural	JJ
1979	2566	25	achievement	achievement	NN
1979	2566	26	of	of	IN
1979	2566	27	mankind	mankind	NN
1979	2566	28	.	.	.
1979	2567	1	He	-PRON-	PRP
1979	2567	2	's	be	VBZ
1979	2567	3	wrong	wrong	JJ
1979	2567	4	,	,	,
1979	2567	5	of	of	IN
1979	2567	6	course	course	NN
1979	2567	7	.	.	.
1979	2568	1	It	-PRON-	PRP
1979	2568	2	's	be	VBZ
1979	2568	3	really	really	RB
1979	2568	4	peanut	peanut	NN
1979	2568	5	butter	butter	NN
1979	2568	6	.	.	.
1979	2569	1	Or	or	CC
1979	2569	2	at	at	IN
1979	2569	3	least	least	JJS
1979	2569	4	a	a	DT
1979	2569	5	lot	lot	NN
1979	2569	6	of	of	IN
1979	2569	7	my	-PRON-	PRP$
1979	2569	8	young	young	JJ
1979	2569	9	friends	friend	NNS
1979	2569	10	seem	seem	VBP
1979	2569	11	to	to	TO
1979	2569	12	think	think	VB
1979	2569	13	so	so	RB
1979	2569	14	.	.	.
1979	2570	1	By	by	IN
1979	2570	2	the	the	DT
1979	2570	3	way	way	NN
1979	2570	4	,	,	,
1979	2570	5	did	do	VBD
1979	2570	6	you	-PRON-	PRP
1979	2570	7	know	know	VB
1979	2570	8	that	that	IN
1979	2570	9	there	there	EX
1979	2570	10	are	be	VBP
1979	2570	11	540	540	CD
1979	2570	12	peanuts	peanut	NNS
1979	2570	13	in	in	IN
1979	2570	14	a	a	DT
1979	2570	15	12-ounce	12-ounce	CD
1979	2570	16	jar	jar	NN
1979	2570	17	of	of	IN
1979	2570	18	peanut	peanut	NN
1979	2570	19	butter	butter	NN
1979	2570	20	?	?	.
1979	2571	1	The	the	DT
1979	2571	2	first	first	JJ
1979	2571	3	time	time	NN
1979	2571	4	I	-PRON-	PRP
1979	2571	5	made	make	VBD
1979	2571	6	this	this	DT
1979	2571	7	recipe	recipe	NN
1979	2571	8	,	,	,
1979	2571	9	I	-PRON-	PRP
1979	2571	10	skipped	skip	VBD
1979	2571	11	the	the	DT
1979	2571	12	1/4	1/4	CD
1979	2571	13	cup	cup	NN
1979	2571	14	oil	oil	NN
1979	2571	15	,	,	,
1979	2571	16	just	just	RB
1979	2571	17	to	to	TO
1979	2571	18	see	see	VB
1979	2571	19	if	if	IN
1979	2571	20	I	-PRON-	PRP
1979	2571	21	could	could	MD
1979	2571	22	save	save	VB
1979	2571	23	some	some	DT
1979	2571	24	calories	calorie	NNS
1979	2571	25	.	.	.
1979	2572	1	Having	have	VBG
1979	2572	2	tried	try	VBN
1979	2572	3	it	-PRON-	PRP
1979	2572	4	,	,	,
1979	2572	5	I	-PRON-	PRP
1979	2572	6	do	do	VBP
1979	2572	7	n't	not	RB
1979	2572	8	recommend	recommend	VB
1979	2572	9	skipping	skip	VBG
1979	2572	10	any	any	DT
1979	2572	11	of	of	IN
1979	2572	12	the	the	DT
1979	2572	13	oil	oil	NN
1979	2572	14	.	.	.
1979	2573	1	It	-PRON-	PRP
1979	2573	2	was	be	VBD
1979	2573	3	too	too	RB
1979	2573	4	dry	dry	JJ
1979	2573	5	and	and	CC
1979	2573	6	crusty	crusty	JJ
1979	2573	7	without	without	IN
1979	2573	8	it	-PRON-	PRP
1979	2573	9	.	.	.
1979	2574	1	1	1	CD
1979	2574	2	egg	egg	NN
1979	2574	3	1/2	1/2	CD
1979	2574	4	cup	cup	NN
1979	2574	5	peanut	peanut	NN
1979	2574	6	butter	butter	NN
1979	2574	7	1	1	CD
1979	2574	8	teaspoon	teaspoon	NN
1979	2574	9	salt	salt	NN
1979	2574	10	or	or	CC
1979	2574	11	to	to	TO
1979	2574	12	taste	taste	VB
1979	2574	13	1/2	1/2	CD
1979	2574	14	teaspoon	teaspoon	NN
1979	2574	15	ground	ground	NN
1979	2574	16	pepper	pepper	NN
1979	2574	17	1/4	1/4	CD
1979	2574	18	cup	cup	NN
1979	2574	19	milk	milk	NN
1979	2574	20	3/4	3/4	CD
1979	2574	21	cup	cup	NN
1979	2574	22	bread	bread	NN
1979	2574	23	crumbs	crumb	VBZ
1979	2574	24	1	1	CD
1979	2574	25	chicken	chicken	NN
1979	2574	26	,	,	,
1979	2574	27	cut	cut	VBN
1979	2574	28	in	in	IN
1979	2574	29	serving	serve	VBG
1979	2574	30	pieces	piece	NNS
1979	2574	31	1/4	1/4	CD
1979	2574	32	cup	cup	NN
1979	2574	33	oil	oil	NN
1979	2574	34	Preheat	Preheat	NNP
1979	2574	35	oven	oven	VBD
1979	2574	36	to	to	IN
1979	2574	37	350oF.	350of.	CD
1979	2575	1	In	in	IN
1979	2575	2	a	a	DT
1979	2575	3	mixing	mix	VBG
1979	2575	4	bowl	bowl	NN
1979	2575	5	beat	beat	VBD
1979	2575	6	egg	egg	NN
1979	2575	7	and	and	CC
1979	2575	8	peanut	peanut	NN
1979	2575	9	butter	butter	NN
1979	2575	10	together	together	RB
1979	2575	11	;	;	:
1979	2575	12	add	add	VB
1979	2575	13	salt	salt	NN
1979	2575	14	and	and	CC
1979	2575	15	pepper	pepper	NN
1979	2575	16	.	.	.
1979	2576	1	Add	add	VB
1979	2576	2	milk	milk	NN
1979	2576	3	gradually	gradually	RB
1979	2576	4	,	,	,
1979	2576	5	stirring	stir	VBG
1979	2576	6	well	well	RB
1979	2576	7	to	to	TO
1979	2576	8	blend	blend	VB
1979	2576	9	.	.	.
1979	2577	1	Place	place	NN
1979	2577	2	bread	bread	NN
1979	2577	3	crumbs	crumb	VBZ
1979	2577	4	on	on	IN
1979	2577	5	a	a	DT
1979	2577	6	sheet	sheet	NN
1979	2577	7	of	of	IN
1979	2577	8	wax	wax	NN
1979	2577	9	paper	paper	NN
1979	2577	10	.	.	.
1979	2578	1	Dip	dip	NN
1979	2578	2	chicken	chicken	NN
1979	2578	3	in	in	IN
1979	2578	4	peanut	peanut	NN
1979	2578	5	butter	butter	NN
1979	2578	6	mixture	mixture	NN
1979	2578	7	and	and	CC
1979	2578	8	roll	roll	VB
1979	2578	9	in	in	IN
1979	2578	10	crumbs	crumb	NNS
1979	2578	11	.	.	.
1979	2579	1	Place	place	NN
1979	2579	2	chicken	chicken	NN
1979	2579	3	,	,	,
1979	2579	4	skin	skin	NN
1979	2579	5	side	side	NN
1979	2579	6	up	up	RP
1979	2579	7	,	,	,
1979	2579	8	in	in	IN
1979	2579	9	single	single	JJ
1979	2579	10	layer	layer	NN
1979	2579	11	in	in	IN
1979	2579	12	shallow	shallow	JJ
1979	2579	13	baking	baking	NNP
1979	2579	14	pan	pan	NNP
1979	2579	15	.	.	.
1979	2580	1	Pour	pour	VB
1979	2580	2	oil	oil	NN
1979	2580	3	over	over	IN
1979	2580	4	chicken	chicken	NN
1979	2580	5	.	.	.
1979	2581	1	Bake	Bake	NNP
1979	2581	2	,	,	,
1979	2581	3	uncovered	uncover	VBD
1979	2581	4	,	,	,
1979	2581	5	at	at	IN
1979	2581	6	350oF	350oF	NNP
1979	2581	7	for	for	IN
1979	2581	8	1	1	CD
1979	2581	9	hour	hour	NN
1979	2581	10	,	,	,
1979	2581	11	or	or	CC
1979	2581	12	until	until	IN
1979	2581	13	cooked	cook	VBN
1979	2581	14	through	through	RB
1979	2581	15	.	.	.
1979	2582	1	CROISSANT	CROISSANT	NNP
1979	2582	2	DOGSServes	DOGSServes	NNP
1979	2582	3	6	6	CD
1979	2582	4	-	-	SYM
1979	2582	5	8	8	CD
1979	2582	6	I	-PRON-	PRP
1979	2582	7	do	do	VBP
1979	2582	8	n't	not	RB
1979	2582	9	think	think	VB
1979	2582	10	I	-PRON-	PRP
1979	2582	11	can	can	MD
1979	2582	12	count	count	VB
1979	2582	13	the	the	DT
1979	2582	14	number	number	NN
1979	2582	15	of	of	IN
1979	2582	16	times	time	NNS
1979	2582	17	my	-PRON-	PRP$
1979	2582	18	son	son	NN
1979	2582	19	Carlos	Carlos	NNP
1979	2582	20	made	make	VBD
1979	2582	21	this	this	DT
1979	2582	22	as	as	IN
1979	2582	23	a	a	DT
1979	2582	24	teenager	teenager	NN
1979	2582	25	.	.	.
1979	2583	1	He	-PRON-	PRP
1979	2583	2	's	be	VBZ
1979	2583	3	also	also	RB
1979	2583	4	served	serve	VBN
1979	2583	5	it	-PRON-	PRP
1979	2583	6	to	to	IN
1979	2583	7	Frank	Frank	NNP
1979	2583	8	.	.	.
1979	2584	1	Carlos	Carlos	NNP
1979	2584	2	and	and	CC
1979	2584	3	I	-PRON-	PRP
1979	2584	4	laugh	laugh	VBP
1979	2584	5	over	over	IN
1979	2584	6	the	the	DT
1979	2584	7	idea	idea	NN
1979	2584	8	of	of	IN
1979	2584	9	serving	serve	VBG
1979	2584	10	Frank	Frank	NNP
1979	2584	11	's	's	POS
1979	2584	12	Franks	Franks	NNPS
1979	2584	13	to	to	IN
1979	2584	14	Frank	Frank	NNP
1979	2584	15	.	.	.
1979	2585	1	8	8	CD
1979	2585	2	chicken	chicken	NN
1979	2585	3	franks	frank	NNS
1979	2585	4	1	1	CD
1979	2585	5	package	package	NN
1979	2585	6	(	(	-LRB-
1979	2585	7	8-ounces	8-ounces	CD
1979	2585	8	)	)	-RRB-
1979	2585	9	crescent	crescent	JJ
1979	2585	10	roll	roll	NN
1979	2585	11	dough	dough	NN
1979	2585	12	2	2	CD
1979	2585	13	tablespoons	tablespoon	NNS
1979	2585	14	Dijon	Dijon	NNS
1979	2585	15	mustard	mustard	NN
1979	2585	16	2	2	CD
1979	2585	17	slices	slice	VBZ
1979	2585	18	Swiss	swiss	JJ
1979	2585	19	cheese	cheese	NN
1979	2585	20	,	,	,
1979	2585	21	7x4-inches	7x4-inches	CD
1979	2585	22	1	1	CD
1979	2585	23	egg	egg	NN
1979	2585	24	beaten	beat	VBN
1979	2585	25	with	with	IN
1979	2585	26	1	1	CD
1979	2585	27	tablespoon	tablespoon	NN
1979	2585	28	water	water	NN
1979	2585	29	1	1	CD
1979	2585	30	-	-	SYM
1979	2585	31	1/2	1/2	CD
1979	2585	32	teaspoons	teaspoon	NNS
1979	2585	33	poppy	poppy	JJ
1979	2585	34	seeds	seed	NNS
1979	2585	35	(	(	-LRB-
1979	2585	36	optional	optional	JJ
1979	2585	37	)	)	-RRB-
1979	2585	38	Preheat	preheat	NN
1979	2585	39	oven	oven	VBD
1979	2585	40	to	to	IN
1979	2585	41	375oF.	375oF.	.
1979	2586	1	Pierce	pierce	NN
1979	2586	2	franks	frank	NNS
1979	2586	3	all	all	RB
1979	2586	4	over	over	RB
1979	2586	5	with	with	IN
1979	2586	6	tines	tine	NNS
1979	2586	7	of	of	IN
1979	2586	8	fork	fork	NN
1979	2586	9	.	.	.
1979	2587	1	Divide	divide	VB
1979	2587	2	crescent	crescent	JJ
1979	2587	3	rolls	roll	NNS
1979	2587	4	and	and	CC
1979	2587	5	place	place	NN
1979	2587	6	on	on	IN
1979	2587	7	lightly	lightly	RB
1979	2587	8	floured	flour	VBN
1979	2587	9	surface	surface	NN
1979	2587	10	.	.	.
1979	2588	1	Working	work	VBG
1979	2588	2	with	with	IN
1979	2588	3	one	one	CD
1979	2588	4	piece	piece	NN
1979	2588	5	of	of	IN
1979	2588	6	dough	dough	NN
1979	2588	7	at	at	IN
1979	2588	8	a	a	DT
1979	2588	9	time	time	NN
1979	2588	10	,	,	,
1979	2588	11	fold	fold	VB
1979	2588	12	tips	tip	NNS
1979	2588	13	of	of	IN
1979	2588	14	long	long	JJ
1979	2588	15	side	side	NN
1979	2588	16	of	of	IN
1979	2588	17	triangle	triangle	NN
1979	2588	18	in	in	IN
1979	2588	19	to	to	TO
1979	2588	20	meet	meet	VB
1979	2588	21	at	at	IN
1979	2588	22	center	center	NN
1979	2588	23	.	.	.
1979	2589	1	Then	then	RB
1979	2589	2	stretch	stretch	NN
1979	2589	3	triangle	triangle	NN
1979	2589	4	lightly	lightly	RB
1979	2589	5	up	up	IN
1979	2589	6	toward	toward	IN
1979	2589	7	point	point	NN
1979	2589	8	.	.	.
1979	2590	1	Cut	cut	NN
1979	2590	2	cheese	cheese	NN
1979	2590	3	slices	slice	NNS
1979	2590	4	in	in	IN
1979	2590	5	half	half	NN
1979	2590	6	,	,	,
1979	2590	7	then	then	RB
1979	2590	8	diagonally	diagonally	RB
1979	2590	9	to	to	TO
1979	2590	10	form	form	VB
1979	2590	11	four	four	CD
1979	2590	12	triangular	triangular	JJ
1979	2590	13	pieces	piece	NNS
1979	2590	14	.	.	.
1979	2591	1	Brush	brush	NN
1979	2591	2	dough	dough	NN
1979	2591	3	with	with	IN
1979	2591	4	thin	thin	JJ
1979	2591	5	layer	layer	NN
1979	2591	6	of	of	IN
1979	2591	7	mustard	mustard	NN
1979	2591	8	,	,	,
1979	2591	9	top	top	NN
1979	2591	10	with	with	IN
1979	2591	11	cheese	cheese	NN
1979	2591	12	,	,	,
1979	2591	13	brush	brush	NN
1979	2591	14	with	with	IN
1979	2591	15	mustard	mustard	NN
1979	2591	16	again	again	RB
1979	2591	17	.	.	.
1979	2592	1	Roll	roll	NN
1979	2592	2	franks	frank	NNS
1979	2592	3	in	in	IN
1979	2592	4	the	the	DT
1979	2592	5	dough	dough	NN
1979	2592	6	,	,	,
1979	2592	7	starting	start	VBG
1979	2592	8	at	at	IN
1979	2592	9	the	the	DT
1979	2592	10	bottom	bottom	NN
1979	2592	11	and	and	CC
1979	2592	12	rolling	roll	VBG
1979	2592	13	toward	toward	IN
1979	2592	14	the	the	DT
1979	2592	15	point	point	NN
1979	2592	16	.	.	.
1979	2593	1	Place	place	NN
1979	2593	2	on	on	IN
1979	2593	3	ungreased	ungreased	JJ
1979	2593	4	baking	baking	NN
1979	2593	5	sheet	sheet	NN
1979	2593	6	so	so	IN
1979	2593	7	they	-PRON-	PRP
1979	2593	8	are	be	VBP
1979	2593	9	not	not	RB
1979	2593	10	touching	touching	JJ
1979	2593	11	.	.	.
1979	2594	1	Brush	Brush	NNP
1979	2594	2	lightly	lightly	RB
1979	2594	3	with	with	IN
1979	2594	4	egg	egg	NNP
1979	2594	5	wash	wash	NNP
1979	2594	6	and	and	CC
1979	2594	7	sprinkle	sprinkle	VB
1979	2594	8	with	with	IN
1979	2594	9	poppy	poppy	JJ
1979	2594	10	seeds	seed	NNS
1979	2594	11	.	.	.
1979	2595	1	Place	place	NN
1979	2595	2	in	in	IN
1979	2595	3	the	the	DT
1979	2595	4	middle	middle	NN
1979	2595	5	of	of	IN
1979	2595	6	the	the	DT
1979	2595	7	oven	oven	NN
1979	2595	8	for	for	IN
1979	2595	9	15	15	CD
1979	2595	10	to	to	TO
1979	2595	11	20	20	CD
1979	2595	12	minutes	minute	NNS
1979	2595	13	or	or	CC
1979	2595	14	until	until	IN
1979	2595	15	dough	dough	NN
1979	2595	16	is	be	VBZ
1979	2595	17	golden	golden	JJ
1979	2595	18	brown	brown	NNP
1979	2595	19	.	.	.
1979	2596	1	CRUNCHY	CRUNCHY	NNP
1979	2596	2	MINI	MINI	NNP
1979	2596	3	DRUMSTICKSServes	drumsticksserve	VBZ
1979	2596	4	4	4	CD
1979	2596	5	Young	young	JJ
1979	2596	6	children	child	NNS
1979	2596	7	love	love	VBP
1979	2596	8	miniature	miniature	JJ
1979	2596	9	versions	version	NNS
1979	2596	10	of	of	IN
1979	2596	11	adult	adult	NN
1979	2596	12	food	food	NN
1979	2596	13	,	,	,
1979	2596	14	but	but	CC
1979	2596	15	if	if	IN
1979	2596	16	you	-PRON-	PRP
1979	2596	17	're	be	VBP
1979	2596	18	serving	serve	VBG
1979	2596	19	this	this	DT
1979	2596	20	recipe	recipe	NN
1979	2596	21	to	to	IN
1979	2596	22	them	-PRON-	PRP
1979	2596	23	,	,	,
1979	2596	24	I	-PRON-	PRP
1979	2596	25	recommend	recommend	VBP
1979	2596	26	leaving	leave	VBG
1979	2596	27	out	out	RP
1979	2596	28	the	the	DT
1979	2596	29	Worcestershire	Worcestershire	NNP
1979	2596	30	sauce	sauce	NN
1979	2596	31	.	.	.
1979	2597	1	1/2	1/2	CD
1979	2597	2	cup	cup	NN
1979	2597	3	whole	whole	JJ
1979	2597	4	wheat	wheat	NN
1979	2597	5	flour	flour	NN
1979	2597	6	2	2	CD
1979	2597	7	eggs	egg	NNS
1979	2597	8	,	,	,
1979	2597	9	beaten	beat	VBN
1979	2597	10	1	1	CD
1979	2597	11	teaspoon	teaspoon	NN
1979	2597	12	Worcestershire	Worcestershire	NNP
1979	2597	13	sauce	sauce	NN
1979	2597	14	(	(	-LRB-
1979	2597	15	optional	optional	JJ
1979	2597	16	)	)	-RRB-
1979	2597	17	3/4	3/4	CD
1979	2597	18	teaspoon	teaspoon	NN
1979	2597	19	salt	salt	NN
1979	2597	20	or	or	CC
1979	2597	21	to	to	TO
1979	2597	22	taste	taste	VB
1979	2597	23	1/4	1/4	CD
1979	2597	24	teaspoon	teaspoon	NN
1979	2597	25	ground	ground	NN
1979	2597	26	pepper	pepper	NN
1979	2597	27	2	2	CD
1979	2597	28	cups	cup	NNS
1979	2597	29	whole	whole	JJ
1979	2597	30	wheat	wheat	NN
1979	2597	31	or	or	CC
1979	2597	32	seasoned	season	VBN
1979	2597	33	bread	bread	NN
1979	2597	34	crumbs	crumb	VBZ
1979	2597	35	2	2	CD
1979	2597	36	tablespoons	tablespoon	NNS
1979	2597	37	unsweetened	unsweetened	JJ
1979	2597	38	wheat	wheat	NN
1979	2597	39	germ	germ	NN
1979	2597	40	(	(	-LRB-
1979	2597	41	optional	optional	JJ
1979	2597	42	)	)	-RRB-
1979	2597	43	1/3	1/3	CD
1979	2597	44	cup	cup	NN
1979	2597	45	vegetable	vegetable	NN
1979	2597	46	oil	oil	NN
1979	2597	47	9	9	CD
1979	2597	48	chicken	chicken	NN
1979	2597	49	wings	wing	NNS
1979	2597	50	paprika	paprika	NNS
1979	2597	51	Preheat	Preheat	NNP
1979	2597	52	oven	oven	VBD
1979	2597	53	to	to	IN
1979	2597	54	400oF.	400of.	CD
1979	2598	1	Place	place	NN
1979	2598	2	flour	flour	NN
1979	2598	3	on	on	IN
1979	2598	4	wax	wax	NN
1979	2598	5	paper	paper	NN
1979	2598	6	.	.	.
1979	2599	1	In	in	IN
1979	2599	2	shallow	shallow	JJ
1979	2599	3	bowl	bowl	NN
1979	2599	4	,	,	,
1979	2599	5	beat	beat	VBD
1979	2599	6	eggs	egg	NNS
1979	2599	7	with	with	IN
1979	2599	8	Worcestershire	Worcestershire	NNP
1979	2599	9	sauce	sauce	NN
1979	2599	10	,	,	,
1979	2599	11	salt	salt	NN
1979	2599	12	and	and	CC
1979	2599	13	pepper	pepper	NN
1979	2599	14	.	.	.
1979	2600	1	On	on	IN
1979	2600	2	another	another	DT
1979	2600	3	sheet	sheet	NN
1979	2600	4	of	of	IN
1979	2600	5	wax	wax	NN
1979	2600	6	paper	paper	NN
1979	2600	7	,	,	,
1979	2600	8	combine	combine	VB
1979	2600	9	bread	bread	NN
1979	2600	10	crumbs	crumb	NNS
1979	2600	11	and	and	CC
1979	2600	12	wheat	wheat	NN
1979	2600	13	germ	germ	NN
1979	2600	14	,	,	,
1979	2600	15	if	if	IN
1979	2600	16	desired	desire	VBN
1979	2600	17	.	.	.
1979	2601	1	Pour	pour	VB
1979	2601	2	oil	oil	NN
1979	2601	3	into	into	IN
1979	2601	4	a	a	DT
1979	2601	5	shallow	shallow	JJ
1979	2601	6	roasting	roast	VBG
1979	2601	7	pan	pan	NN
1979	2601	8	or	or	CC
1979	2601	9	large	large	JJ
1979	2601	10	shallow	shallow	JJ
1979	2601	11	baking	baking	NN
1979	2601	12	dish	dish	NN
1979	2601	13	and	and	CC
1979	2601	14	place	place	NN
1979	2601	15	in	in	IN
1979	2601	16	oven	oven	NNP
1979	2601	17	.	.	.
1979	2602	1	With	with	IN
1979	2602	2	sharp	sharp	JJ
1979	2602	3	knife	knife	NN
1979	2602	4	,	,	,
1979	2602	5	divide	divide	VB
1979	2602	6	wings	wing	NNS
1979	2602	7	into	into	IN
1979	2602	8	3	3	CD
1979	2602	9	pieces	piece	NNS
1979	2602	10	,	,	,
1979	2602	11	reserve	reserve	NN
1979	2602	12	bony	bony	NN
1979	2602	13	wing	wing	NN
1979	2602	14	tips	tip	NNS
1979	2602	15	to	to	TO
1979	2602	16	prepare	prepare	VB
1979	2602	17	chicken	chicken	NN
1979	2602	18	broth	broth	NN
1979	2602	19	.	.	.
1979	2603	1	Roll	roll	NN
1979	2603	2	remaining	remain	VBG
1979	2603	3	"	"	``
1979	2603	4	mini	mini	JJ
1979	2603	5	drumstick	drumstick	NN
1979	2603	6	"	"	''
1979	2603	7	pieces	piece	NNS
1979	2603	8	first	first	RB
1979	2603	9	in	in	IN
1979	2603	10	flour	flour	NN
1979	2603	11	,	,	,
1979	2603	12	then	then	RB
1979	2603	13	in	in	IN
1979	2603	14	egg	egg	NN
1979	2603	15	mixture	mixture	NN
1979	2603	16	,	,	,
1979	2603	17	and	and	CC
1979	2603	18	finally	finally	RB
1979	2603	19	in	in	IN
1979	2603	20	bread	bread	NN
1979	2603	21	crumbs	crumb	NNS
1979	2603	22	.	.	.
1979	2604	1	Sprinkle	sprinkle	VB
1979	2604	2	with	with	IN
1979	2604	3	paprika	paprika	NNS
1979	2604	4	and	and	CC
1979	2604	5	arrange	arrange	NN
1979	2604	6	in	in	IN
1979	2604	7	preheated	preheated	JJ
1979	2604	8	baking	baking	NN
1979	2604	9	dish	dish	NN
1979	2604	10	.	.	.
1979	2605	1	Bake	bake	VB
1979	2605	2	10	10	CD
1979	2605	3	minutes	minute	NNS
1979	2605	4	,	,	,
1979	2605	5	then	then	RB
1979	2605	6	turn	turn	VB
1979	2605	7	with	with	IN
1979	2605	8	tongs	tong	NNS
1979	2605	9	and	and	CC
1979	2605	10	bake	bake	VB
1979	2605	11	10	10	CD
1979	2605	12	minutes	minute	NNS
1979	2605	13	longer	long	RBR
1979	2605	14	.	.	.
1979	2606	1	Reduce	reduce	VB
1979	2606	2	heat	heat	NN
1979	2606	3	to	to	IN
1979	2606	4	350oF	350oF	NNP
1979	2606	5	;	;	:
1979	2606	6	cook	cook	NNP
1979	2606	7	10	10	CD
1979	2606	8	to	to	TO
1979	2606	9	15	15	CD
1979	2606	10	minutes	minute	NNS
1979	2606	11	longer	long	RBR
1979	2606	12	until	until	IN
1979	2606	13	crisp	crisp	JJ
1979	2606	14	and	and	CC
1979	2606	15	golden	golden	JJ
1979	2606	16	brown	brown	NNP
1979	2606	17	.	.	.
1979	2607	1	Drain	drain	VB
1979	2607	2	on	on	IN
1979	2607	3	paper	paper	NN
1979	2607	4	towels	towel	NNS
1979	2607	5	and	and	CC
1979	2607	6	serve	serve	VB
1979	2607	7	warm	warm	JJ
1979	2607	8	or	or	CC
1979	2607	9	at	at	IN
1979	2607	10	room	room	NN
1979	2607	11	temperature	temperature	NN
1979	2607	12	.	.	.
1979	2608	1	DELI	DELI	NNP
1979	2608	2	DOGSServes	DOGSServes	NNP
1979	2608	3	6	6	CD
1979	2608	4	-	-	SYM
1979	2608	5	8	8	CD
1979	2608	6	Some	some	DT
1979	2608	7	teenagers	teenager	NNS
1979	2608	8	love	love	VBP
1979	2608	9	sauerkraut	sauerkraut	NN
1979	2608	10	;	;	:
1979	2608	11	some	some	DT
1979	2608	12	most	most	RBS
1979	2608	13	definitely	definitely	RB
1979	2608	14	do	do	VBP
1979	2608	15	n't	not	RB
1979	2608	16	.	.	.
1979	2609	1	This	this	DT
1979	2609	2	is	be	VBZ
1979	2609	3	a	a	DT
1979	2609	4	great	great	JJ
1979	2609	5	dish	dish	NN
1979	2609	6	for	for	IN
1979	2609	7	those	those	DT
1979	2609	8	who	who	WP
1979	2609	9	do	do	VBP
1979	2609	10	.	.	.
1979	2610	1	8	8	CD
1979	2610	2	chicken	chicken	NN
1979	2610	3	franks	frank	NNS
1979	2610	4	1	1	CD
1979	2610	5	can	can	NN
1979	2610	6	(	(	-LRB-
1979	2610	7	16-ounces	16-ounces	CD
1979	2610	8	)	)	-RRB-
1979	2610	9	sauerkraut	sauerkraut	NN
1979	2610	10	3	3	CD
1979	2610	11	cups	cup	NNS
1979	2610	12	Bisquick	Bisquick	NNP
1979	2610	13	1	1	CD
1979	2610	14	tablespoon	tablespoon	NN
1979	2610	15	caraway	caraway	NN
1979	2610	16	seeds	seed	VBZ
1979	2610	17	1/2	1/2	CD
1979	2610	18	cup	cup	NN
1979	2610	19	water	water	NN
1979	2610	20	2	2	CD
1979	2610	21	tablespoons	tablespoon	NNS
1979	2610	22	prepared	prepare	VBN
1979	2610	23	mustard	mustard	NN
1979	2610	24	(	(	-LRB-
1979	2610	25	optional	optional	JJ
1979	2610	26	)	)	-RRB-
1979	2610	27	Flour	flour	NN
1979	2610	28	1	1	CD
1979	2610	29	egg	egg	NN
1979	2610	30	beaten	beat	VBN
1979	2610	31	with	with	IN
1979	2610	32	1	1	CD
1979	2610	33	tablespoon	tablespoon	NN
1979	2610	34	water	water	NN
1979	2610	35	Preheat	Preheat	NNP
1979	2610	36	oven	oven	VBD
1979	2610	37	to	to	IN
1979	2610	38	375oF.	375oF.	.
1979	2611	1	Pierce	pierce	NN
1979	2611	2	franks	frank	NNS
1979	2611	3	all	all	RB
1979	2611	4	over	over	RB
1979	2611	5	with	with	IN
1979	2611	6	tines	tine	NNS
1979	2611	7	of	of	IN
1979	2611	8	fork	fork	NN
1979	2611	9	.	.	.
1979	2612	1	Drain	drain	NN
1979	2612	2	sauerkraut	sauerkraut	NN
1979	2612	3	thoroughly	thoroughly	RB
1979	2612	4	by	by	IN
1979	2612	5	pressing	press	VBG
1979	2612	6	between	between	IN
1979	2612	7	two	two	CD
1979	2612	8	stacked	stack	VBN
1979	2612	9	dinner	dinner	NN
1979	2612	10	plates	plate	NNS
1979	2612	11	,	,	,
1979	2612	12	then	then	RB
1979	2612	13	chop	chop	VB
1979	2612	14	coarsely	coarsely	RB
1979	2612	15	.	.	.
1979	2613	1	In	in	IN
1979	2613	2	a	a	DT
1979	2613	3	large	large	JJ
1979	2613	4	mixing	mix	VBG
1979	2613	5	bowl	bowl	NN
1979	2613	6	,	,	,
1979	2613	7	combine	combine	VB
1979	2613	8	Bisquick	Bisquick	NNP
1979	2613	9	,	,	,
1979	2613	10	sauerkraut	sauerkraut	NN
1979	2613	11	and	and	CC
1979	2613	12	2	2	CD
1979	2613	13	teaspoons	teaspoon	NNS
1979	2613	14	of	of	IN
1979	2613	15	the	the	DT
1979	2613	16	caraway	caraway	JJ
1979	2613	17	seeds	seed	NNS
1979	2613	18	.	.	.
1979	2614	1	Gradually	gradually	RB
1979	2614	2	add	add	VB
1979	2614	3	water	water	NN
1979	2614	4	and	and	CC
1979	2614	5	mix	mix	VB
1979	2614	6	vigorously	vigorously	RB
1979	2614	7	until	until	IN
1979	2614	8	soft	soft	JJ
1979	2614	9	,	,	,
1979	2614	10	slightly	slightly	RB
1979	2614	11	sticky	sticky	JJ
1979	2614	12	dough	dough	NN
1979	2614	13	forms	form	NNS
1979	2614	14	.	.	.
1979	2615	1	Divide	Divide	NNP
1979	2615	2	dough	dough	NN
1979	2615	3	in	in	IN
1979	2615	4	half	half	NN
1979	2615	5	.	.	.
1979	2616	1	Roll	roll	VB
1979	2616	2	each	each	DT
1979	2616	3	half	half	NN
1979	2616	4	on	on	IN
1979	2616	5	a	a	DT
1979	2616	6	well	well	RB
1979	2616	7	-	-	HYPH
1979	2616	8	floured	flour	VBN
1979	2616	9	surface	surface	NN
1979	2616	10	into	into	IN
1979	2616	11	a	a	DT
1979	2616	12	7x16-inch	7x16-inch	CD
1979	2616	13	rectangle	rectangle	NN
1979	2616	14	approximately	approximately	RB
1979	2616	15	1/4-inch	1/4-inch	CD
1979	2616	16	thick	thick	JJ
1979	2616	17	.	.	.
1979	2617	1	Cut	cut	VB
1979	2617	2	each	each	DT
1979	2617	3	rectangle	rectangle	NN
1979	2617	4	into	into	IN
1979	2617	5	four	four	CD
1979	2617	6	7x4-inch	7x4-inch	CD
1979	2617	7	pieces	piece	NNS
1979	2617	8	.	.	.
1979	2618	1	Brush	Brush	NNP
1979	2618	2	center	center	NN
1979	2618	3	of	of	IN
1979	2618	4	each	each	DT
1979	2618	5	piece	piece	NN
1979	2618	6	of	of	IN
1979	2618	7	dough	dough	NN
1979	2618	8	with	with	IN
1979	2618	9	a	a	DT
1979	2618	10	thin	thin	JJ
1979	2618	11	layer	layer	NN
1979	2618	12	of	of	IN
1979	2618	13	mustard	mustard	NN
1979	2618	14	,	,	,
1979	2618	15	if	if	IN
1979	2618	16	desired	desire	VBN
1979	2618	17	,	,	,
1979	2618	18	then	then	RB
1979	2618	19	brush	brush	VB
1979	2618	20	the	the	DT
1979	2618	21	outer	outer	JJ
1979	2618	22	1/2-inch	1/2-inch	CD
1979	2618	23	of	of	IN
1979	2618	24	the	the	DT
1979	2618	25	rectangle	rectangle	NNP
1979	2618	26	with	with	IN
1979	2618	27	egg	egg	NNP
1979	2618	28	wash	wash	NNP
1979	2618	29	.	.	.
1979	2619	1	Roll	roll	VB
1979	2619	2	each	each	DT
1979	2619	3	frank	frank	VBD
1979	2619	4	loosely	loosely	RB
1979	2619	5	a	a	DT
1979	2619	6	piece	piece	NN
1979	2619	7	of	of	IN
1979	2619	8	dough	dough	NN
1979	2619	9	.	.	.
1979	2620	1	Tuck	Tuck	JJR
1979	2620	2	outer	outer	JJ
1979	2620	3	ends	end	VBZ
1979	2620	4	under	under	IN
1979	2620	5	and	and	CC
1979	2620	6	place	place	NN
1979	2620	7	seam	seam	NN
1979	2620	8	-	-	HYPH
1979	2620	9	side	side	NN
1979	2620	10	down	down	RB
1979	2620	11	on	on	IN
1979	2620	12	lightly	lightly	RB
1979	2620	13	greased	grease	VBN
1979	2620	14	baking	baking	NN
1979	2620	15	sheet	sheet	NN
1979	2620	16	so	so	IN
1979	2620	17	they	-PRON-	PRP
1979	2620	18	are	be	VBP
1979	2620	19	not	not	RB
1979	2620	20	touching	touching	JJ
1979	2620	21	.	.	.
1979	2621	1	Brush	Brush	NNP
1979	2621	2	lightly	lightly	RB
1979	2621	3	with	with	IN
1979	2621	4	egg	egg	NNP
1979	2621	5	wash	wash	NNP
1979	2621	6	and	and	CC
1979	2621	7	sprinkle	sprinkle	VB
1979	2621	8	with	with	IN
1979	2621	9	remaining	remain	VBG
1979	2621	10	caraway	caraway	JJ
1979	2621	11	seeds	seed	NNS
1979	2621	12	.	.	.
1979	2622	1	Bake	bake	VB
1979	2622	2	in	in	IN
1979	2622	3	middle	middle	NN
1979	2622	4	of	of	IN
1979	2622	5	oven	oven	NN
1979	2622	6	for	for	IN
1979	2622	7	30	30	CD
1979	2622	8	minutes	minute	NNS
1979	2622	9	or	or	CC
1979	2622	10	until	until	IN
1979	2622	11	crust	crust	NN
1979	2622	12	is	be	VBZ
1979	2622	13	golden	golden	JJ
1979	2622	14	brown	brown	JJ
1979	2622	15	.	.	.
1979	2623	1	Serve	serve	VB
1979	2623	2	with	with	IN
1979	2623	3	more	more	JJR
1979	2623	4	mustard	mustard	NN
1979	2623	5	and	and	CC
1979	2623	6	relish	relish	VB
1979	2623	7	if	if	IN
1979	2623	8	desired	desire	VBN
1979	2623	9	.	.	.
1979	2624	1	JALAPENO	JALAPENO	NNP
1979	2624	2	BURGERSServes	BURGERSServes	NNP
1979	2624	3	4	4	CD
1979	2624	4	-	-	SYM
1979	2624	5	6	6	CD
1979	2624	6	This	this	DT
1979	2624	7	is	be	VBZ
1979	2624	8	good	good	JJ
1979	2624	9	for	for	IN
1979	2624	10	older	old	JJR
1979	2624	11	teenagers	teenager	NNS
1979	2624	12	.	.	.
1979	2625	1	Young	young	JJ
1979	2625	2	kids	kid	NNS
1979	2625	3	ones	one	NNS
1979	2625	4	may	may	MD
1979	2625	5	find	find	VB
1979	2625	6	the	the	DT
1979	2625	7	flavors	flavor	NNS
1979	2625	8	too	too	RB
1979	2625	9	harsh	harsh	JJ
1979	2625	10	.	.	.
1979	2626	1	1	1	CD
1979	2626	2	package	package	NN
1979	2626	3	fresh	fresh	JJ
1979	2626	4	ground	ground	NN
1979	2626	5	chicken	chicken	NN
1979	2626	6	(	(	-LRB-
1979	2626	7	about	about	RB
1979	2626	8	1	1	CD
1979	2626	9	pound	pound	NN
1979	2626	10	)	)	-RRB-
1979	2626	11	2/3	2/3	CD
1979	2626	12	cup	cup	NN
1979	2626	13	shredded	shred	VBD
1979	2626	14	Monterey	Monterey	NNP
1979	2626	15	Jack	Jack	NNP
1979	2626	16	cheese	cheese	NN
1979	2626	17	with	with	IN
1979	2626	18	jalapeno	jalapeno	NN
1979	2626	19	peppers	pepper	NNS
1979	2626	20	1/2	1/2	CD
1979	2626	21	teaspoon	teaspoon	NN
1979	2626	22	cumin	cumin	NN
1979	2626	23	1	1	CD
1979	2626	24	teaspoon	teaspoon	NN
1979	2626	25	salt	salt	NN
1979	2626	26	8	8	CD
1979	2626	27	taco	taco	NNP
1979	2626	28	shells	shell	NNS
1979	2626	29	1	1	CD
1979	2626	30	tomato	tomato	NNP
1979	2626	31	,	,	,
1979	2626	32	thinly	thinly	RB
1979	2626	33	sliced	slice	VBD
1979	2626	34	1	1	CD
1979	2626	35	avocado	avocado	NNP
1979	2626	36	,	,	,
1979	2626	37	thinly	thinly	RB
1979	2626	38	sliced	slice	VBD
1979	2626	39	1	1	CD
1979	2626	40	cup	cup	NN
1979	2626	41	salsa	salsa	NNP
1979	2626	42	Combine	Combine	NNP
1979	2626	43	chicken	chicken	NN
1979	2626	44	and	and	CC
1979	2626	45	remaining	remain	VBG
1979	2626	46	seasonings	seasoning	NNS
1979	2626	47	.	.	.
1979	2627	1	Form	form	VB
1979	2627	2	into	into	IN
1979	2627	3	8	8	CD
1979	2627	4	burgers	burger	NNS
1979	2627	5	.	.	.
1979	2628	1	Grill	Grill	NNP
1979	2628	2	or	or	CC
1979	2628	3	broil	broil	VB
1979	2628	4	on	on	RP
1979	2628	5	lightly	lightly	RB
1979	2628	6	oiled	oil	VBN
1979	2628	7	surface	surface	NN
1979	2628	8	5	5	CD
1979	2628	9	to	to	IN
1979	2628	10	6-	6-	NNP
1979	2628	11	inches	inch	NNS
1979	2628	12	from	from	IN
1979	2628	13	heat	heat	NN
1979	2628	14	source	source	NN
1979	2628	15	4	4	CD
1979	2628	16	to	to	TO
1979	2628	17	5	5	CD
1979	2628	18	minutes	minute	NNS
1979	2628	19	per	per	IN
1979	2628	20	side	side	NN
1979	2628	21	until	until	IN
1979	2628	22	burgers	burger	NNS
1979	2628	23	are	be	VBP
1979	2628	24	cooked	cook	VBN
1979	2628	25	through	through	RB
1979	2628	26	.	.	.
1979	2629	1	Serve	serve	VB
1979	2629	2	in	in	IN
1979	2629	3	heated	heated	JJ
1979	2629	4	taco	taco	NN
1979	2629	5	shells	shell	NNS
1979	2629	6	with	with	IN
1979	2629	7	slices	slice	NNS
1979	2629	8	of	of	IN
1979	2629	9	tomato	tomato	NNP
1979	2629	10	and	and	CC
1979	2629	11	avocado	avocado	NNP
1979	2629	12	.	.	.
1979	2630	1	Top	top	JJ
1979	2630	2	with	with	IN
1979	2630	3	salsa	salsa	NN
1979	2630	4	.	.	.
1979	2631	1	MAPLE	MAPLE	NNP
1979	2631	2	CRUNCH	CRUNCH	NNP
1979	2631	3	CHICKENServes	chickenserve	VBZ
1979	2631	4	4	4	CD
1979	2631	5	Maple	Maple	NNP
1979	2631	6	syrup	syrup	NN
1979	2631	7	with	with	IN
1979	2631	8	chicken	chicken	NN
1979	2631	9	may	may	MD
1979	2631	10	seem	seem	VB
1979	2631	11	a	a	DT
1979	2631	12	little	little	JJ
1979	2631	13	unusual	unusual	JJ
1979	2631	14	to	to	TO
1979	2631	15	you$but	you$but	.
1979	2631	16	it	-PRON-	PRP
1979	2631	17	's	be	VBZ
1979	2631	18	really	really	RB
1979	2631	19	good	good	JJ
1979	2631	20	.	.	.
1979	2632	1	Frank	Frank	NNP
1979	2632	2	liked	like	VBD
1979	2632	3	it	-PRON-	PRP
1979	2632	4	so	so	RB
1979	2632	5	much	much	RB
1979	2632	6	that	that	IN
1979	2632	7	I	-PRON-	PRP
1979	2632	8	've	have	VB
1979	2632	9	served	serve	VBN
1979	2632	10	it	-PRON-	PRP
1979	2632	11	to	to	IN
1979	2632	12	him	-PRON-	PRP
1979	2632	13	several	several	JJ
1979	2632	14	times	time	NNS
1979	2632	15	,	,	,
1979	2632	16	once	once	RB
1979	2632	17	substituting	substitute	VBG
1979	2632	18	boneless	boneless	NN
1979	2632	19	skinless	skinless	NN
1979	2632	20	chicken	chicken	NN
1979	2632	21	breasts	breast	NNS
1979	2632	22	.	.	.
1979	2633	1	If	if	IN
1979	2633	2	you	-PRON-	PRP
1979	2633	3	want	want	VBP
1979	2633	4	to	to	TO
1979	2633	5	make	make	VB
1979	2633	6	that	that	DT
1979	2633	7	substitution	substitution	NN
1979	2633	8	,	,	,
1979	2633	9	shorten	shorten	VB
1979	2633	10	the	the	DT
1979	2633	11	cooking	cooking	NN
1979	2633	12	time	time	NN
1979	2633	13	to	to	IN
1979	2633	14	about	about	RB
1979	2633	15	twenty	twenty	CD
1979	2633	16	minutes	minute	NNS
1979	2633	17	,	,	,
1979	2633	18	or	or	CC
1979	2633	19	until	until	IN
1979	2633	20	a	a	DT
1979	2633	21	meat	meat	NN
1979	2633	22	thermometer	thermometer	NN
1979	2633	23	registers	register	VBZ
1979	2633	24	170	170	CD
1979	2633	25	-	-	SYM
1979	2633	26	175	175	CD
1979	2633	27	degrees	degree	NNS
1979	2633	28	.	.	.
1979	2634	1	Also	also	RB
1979	2634	2	,	,	,
1979	2634	3	use	use	VB
1979	2634	4	instant	instant	JJ
1979	2634	5	oatmeal	oatmeal	NN
1979	2634	6	and	and	CC
1979	2634	7	toast	toast	VB
1979	2634	8	it	-PRON-	PRP
1979	2634	9	for	for	IN
1979	2634	10	a	a	DT
1979	2634	11	couple	couple	NN
1979	2634	12	of	of	IN
1979	2634	13	minutes	minute	NNS
1979	2634	14	in	in	IN
1979	2634	15	the	the	DT
1979	2634	16	oven	oven	NNP
1979	2634	17	first	first	RB
1979	2634	18	,	,	,
1979	2634	19	to	to	TO
1979	2634	20	compensate	compensate	VB
1979	2634	21	for	for	IN
1979	2634	22	the	the	DT
1979	2634	23	shorter	short	JJR
1979	2634	24	time	time	NN
1979	2634	25	in	in	IN
1979	2634	26	the	the	DT
1979	2634	27	oven	oven	NN
1979	2634	28	.	.	.
1979	2635	1	1	1	CD
1979	2635	2	chicken	chicken	NN
1979	2635	3	,	,	,
1979	2635	4	cut	cut	VBN
1979	2635	5	in	in	IN
1979	2635	6	serving	serve	VBG
1979	2635	7	pieces	piece	NNS
1979	2635	8	1	1	CD
1979	2635	9	egg	egg	NN
1979	2635	10	1/2	1/2	CD
1979	2635	11	cup	cup	NN
1979	2635	12	maple	maple	NN
1979	2635	13	syrup	syrup	NN
1979	2635	14	1/2	1/2	CD
1979	2635	15	cup	cup	NN
1979	2635	16	uncooked	uncooked	NNP
1979	2635	17	oatmeal	oatmeal	NN
1979	2635	18	1	1	CD
1979	2635	19	teaspoon	teaspoon	NN
1979	2635	20	salt	salt	NN
1979	2635	21	or	or	CC
1979	2635	22	to	to	TO
1979	2635	23	taste	taste	VB
1979	2635	24	1/4	1/4	CD
1979	2635	25	teaspoon	teaspoon	NN
1979	2635	26	ground	ground	NN
1979	2635	27	pepper	pepper	NN
1979	2635	28	1/3	1/3	CD
1979	2635	29	cup	cup	NN
1979	2635	30	oil	oil	NN
1979	2635	31	Preheat	Preheat	NNP
1979	2635	32	oven	oven	VBD
1979	2635	33	to	to	IN
1979	2635	34	350oF.	350of.	CD
1979	2636	1	In	in	IN
1979	2636	2	a	a	DT
1979	2636	3	shallow	shallow	JJ
1979	2636	4	bowl	bowl	NN
1979	2636	5	beat	beat	VBD
1979	2636	6	egg	egg	NN
1979	2636	7	with	with	IN
1979	2636	8	maple	maple	NN
1979	2636	9	syrup	syrup	NN
1979	2636	10	.	.	.
1979	2637	1	Place	place	NN
1979	2637	2	oatmeal	oatmeal	NN
1979	2637	3	,	,	,
1979	2637	4	salt	salt	NN
1979	2637	5	and	and	CC
1979	2637	6	pepper	pepper	NN
1979	2637	7	on	on	IN
1979	2637	8	a	a	DT
1979	2637	9	sheet	sheet	NN
1979	2637	10	of	of	IN
1979	2637	11	wax	wax	NN
1979	2637	12	paper	paper	NN
1979	2637	13	.	.	.
1979	2638	1	Dip	dip	NN
1979	2638	2	chicken	chicken	NN
1979	2638	3	pieces	piece	NNS
1979	2638	4	in	in	IN
1979	2638	5	egg	egg	NN
1979	2638	6	mixture	mixture	NN
1979	2638	7	,	,	,
1979	2638	8	then	then	RB
1979	2638	9	oatmeal	oatmeal	VB
1979	2638	10	mixture	mixture	NN
1979	2638	11	.	.	.
1979	2639	1	Pour	pour	VB
1979	2639	2	oil	oil	NN
1979	2639	3	in	in	IN
1979	2639	4	shallow	shallow	JJ
1979	2639	5	baking	baking	NNP
1979	2639	6	pan	pan	NNP
1979	2639	7	.	.	.
1979	2640	1	Place	place	NN
1979	2640	2	chicken	chicken	NN
1979	2640	3	,	,	,
1979	2640	4	skin	skin	NN
1979	2640	5	side	side	NN
1979	2640	6	down	down	RP
1979	2640	7	,	,	,
1979	2640	8	in	in	IN
1979	2640	9	oil	oil	NN
1979	2640	10	in	in	IN
1979	2640	11	baking	baking	NNP
1979	2640	12	pan	pan	NNP
1979	2640	13	;	;	:
1979	2640	14	turn	turn	VB
1979	2640	15	chicken	chicken	NN
1979	2640	16	pieces	piece	NNS
1979	2640	17	to	to	IN
1979	2640	18	coat	coat	NN
1979	2640	19	with	with	IN
1979	2640	20	oil	oil	NN
1979	2640	21	;	;	:
1979	2640	22	leave	leave	VB
1979	2640	23	skin	skin	NN
1979	2640	24	side	side	NN
1979	2640	25	up	up	RP
1979	2640	26	.	.	.
1979	2641	1	Bake	Bake	NNP
1979	2641	2	,	,	,
1979	2641	3	uncovered	uncover	VBD
1979	2641	4	,	,	,
1979	2641	5	for	for	IN
1979	2641	6	approximately	approximately	RB
1979	2641	7	1	1	CD
1979	2641	8	hour	hour	NN
1979	2641	9	,	,	,
1979	2641	10	or	or	CC
1979	2641	11	until	until	IN
1979	2641	12	cooked	cook	VBN
1979	2641	13	through	through	RB
1979	2641	14	.	.	.
1979	2642	1	NACHO	NACHO	NNP
1979	2642	2	NIBBLESServes	NIBBLESServes	NNP
1979	2642	3	6	6	CD
1979	2642	4	I	-PRON-	PRP
1979	2642	5	've	have	VB
1979	2642	6	made	make	VBN
1979	2642	7	this	this	DT
1979	2642	8	recipe	recipe	NN
1979	2642	9	scattering	scatter	VBG
1979	2642	10	the	the	DT
1979	2642	11	cheese	cheese	NN
1979	2642	12	and	and	CC
1979	2642	13	franks	frank	NNS
1979	2642	14	and	and	CC
1979	2642	15	other	other	JJ
1979	2642	16	ingredients	ingredient	NNS
1979	2642	17	over	over	IN
1979	2642	18	the	the	DT
1979	2642	19	tortilla	tortilla	NN
1979	2642	20	chips	chip	NNS
1979	2642	21	haphazardly	haphazardly	RB
1979	2642	22	,	,	,
1979	2642	23	and	and	CC
1979	2642	24	I	-PRON-	PRP
1979	2642	25	've	have	VB
1979	2642	26	also	also	RB
1979	2642	27	made	make	VBN
1979	2642	28	it	-PRON-	PRP
1979	2642	29	so	so	IN
1979	2642	30	that	that	IN
1979	2642	31	each	each	DT
1979	2642	32	individual	individual	JJ
1979	2642	33	tortilla	tortilla	NN
1979	2642	34	chip	chip	NN
1979	2642	35	has	have	VBZ
1979	2642	36	its	-PRON-	PRP$
1979	2642	37	own	own	JJ
1979	2642	38	slice	slice	NN
1979	2642	39	of	of	IN
1979	2642	40	frank	frank	NNP
1979	2642	41	,	,	,
1979	2642	42	its	-PRON-	PRP$
1979	2642	43	own	own	JJ
1979	2642	44	chili	chili	NN
1979	2642	45	and	and	CC
1979	2642	46	its	-PRON-	PRP$
1979	2642	47	own	own	JJ
1979	2642	48	pepper	pepper	NN
1979	2642	49	and	and	CC
1979	2642	50	cheese	cheese	NN
1979	2642	51	.	.	.
1979	2643	1	The	the	DT
1979	2643	2	second	second	JJ
1979	2643	3	way	way	NN
1979	2643	4	looks	look	VBZ
1979	2643	5	more	more	RBR
1979	2643	6	impressive	impressive	JJ
1979	2643	7	.	.	.
1979	2644	1	The	the	DT
1979	2644	2	first	first	JJ
1979	2644	3	way	way	NN
1979	2644	4	is	be	VBZ
1979	2644	5	a	a	DT
1979	2644	6	lot	lot	NN
1979	2644	7	easier	easy	JJR
1979	2644	8	.	.	.
1979	2645	1	My	-PRON-	PRP$
1979	2645	2	son	son	NN
1979	2645	3	Jose	Jose	NNP
1979	2645	4	likes	like	VBZ
1979	2645	5	to	to	TO
1979	2645	6	serve	serve	VB
1979	2645	7	this	this	DT
1979	2645	8	at	at	IN
1979	2645	9	parties	party	NNS
1979	2645	10	with	with	IN
1979	2645	11	his	-PRON-	PRP$
1979	2645	12	college	college	NN
1979	2645	13	friends	friend	NNS
1979	2645	14	.	.	.
1979	2646	1	8	8	CD
1979	2646	2	chicken	chicken	NN
1979	2646	3	franks	frank	NNS
1979	2646	4	1	1	CD
1979	2646	5	package	package	NN
1979	2646	6	(	(	-LRB-
1979	2646	7	16	16	CD
1979	2646	8	ounces	ounce	NNS
1979	2646	9	)	)	-RRB-
1979	2646	10	tortilla	tortilla	NN
1979	2646	11	chips	chip	NNS
1979	2646	12	2	2	CD
1979	2646	13	cups	cup	NNS
1979	2646	14	chili	chili	NN
1979	2646	15	2	2	CD
1979	2646	16	scallions	scallion	NNS
1979	2646	17	,	,	,
1979	2646	18	thinly	thinly	RB
1979	2646	19	sliced	slice	VBD
1979	2646	20	1/2	1/2	CD
1979	2646	21	cup	cup	NN
1979	2646	22	diced	dice	VBD
1979	2646	23	green	green	JJ
1979	2646	24	pepper	pepper	NN
1979	2646	25	,	,	,
1979	2646	26	or	or	CC
1979	2646	27	mild	mild	JJ
1979	2646	28	to	to	IN
1979	2646	29	hot	hot	JJ
1979	2646	30	green	green	JJ
1979	2646	31	chili	chili	NN
1979	2646	32	peppers	pepper	NNS
1979	2646	33	12	12	CD
1979	2646	34	ounces	ounce	NNS
1979	2646	35	grated	grate	VBD
1979	2646	36	Monterey	Monterey	NNP
1979	2646	37	Jack	Jack	NNP
1979	2646	38	or	or	CC
1979	2646	39	Cheddar	Cheddar	NNP
1979	2646	40	cheese	cheese	NN
1979	2646	41	Preheat	Preheat	NNP
1979	2646	42	oven	oven	VBD
1979	2646	43	to	to	IN
1979	2646	44	350oF.	350of.	CD
1979	2647	1	Cut	Cut	NNP
1979	2647	2	franks	frank	NNS
1979	2647	3	into	into	IN
1979	2647	4	thin	thin	JJ
1979	2647	5	slices	slice	NNS
1979	2647	6	.	.	.
1979	2648	1	Place	place	NN
1979	2648	2	tortilla	tortilla	NN
1979	2648	3	chips	chip	NNS
1979	2648	4	on	on	IN
1979	2648	5	large	large	JJ
1979	2648	6	shallow	shallow	JJ
1979	2648	7	baking	baking	NN
1979	2648	8	pan	pan	NN
1979	2648	9	and	and	CC
1979	2648	10	top	top	NN
1979	2648	11	with	with	IN
1979	2648	12	frank	frank	JJ
1979	2648	13	slices	slice	NNS
1979	2648	14	.	.	.
1979	2649	1	Dab	Dab	NNP
1979	2649	2	chili	chili	VBG
1979	2649	3	on	on	IN
1979	2649	4	top	top	NN
1979	2649	5	,	,	,
1979	2649	6	then	then	RB
1979	2649	7	sprinkle	sprinkle	VB
1979	2649	8	with	with	IN
1979	2649	9	scallions	scallion	NNS
1979	2649	10	,	,	,
1979	2649	11	peppers	pepper	NNS
1979	2649	12	and	and	CC
1979	2649	13	cheese	cheese	NN
1979	2649	14	.	.	.
1979	2650	1	Bake	bake	VB
1979	2650	2	nachos	nacho	NNS
1979	2650	3	for	for	IN
1979	2650	4	15	15	CD
1979	2650	5	minutes	minute	NNS
1979	2650	6	or	or	CC
1979	2650	7	until	until	IN
1979	2650	8	cheese	cheese	NN
1979	2650	9	bubbles	bubble	NNS
1979	2650	10	.	.	.
1979	2651	1	PHOTO	photo	UH
1979	2651	2	:	:	:
1979	2651	3	Tucking	tuck	VBG
1979	2651	4	chicken	chicken	NN
1979	2651	5	nuggets	nugget	NNS
1979	2651	6	into	into	IN
1979	2651	7	pita	pita	NNP
1979	2651	8	pockets	pocket	NNS
1979	2651	9	and	and	CC
1979	2651	10	arranging	arrange	VBG
1979	2651	11	vegetables	vegetable	NNS
1979	2651	12	are	be	VBP
1979	2651	13	easy	easy	JJ
1979	2651	14	steps	step	NNS
1979	2651	15	in	in	IN
1979	2651	16	teaching	teach	VBG
1979	2651	17	children	child	NNS
1979	2651	18	...	...	:
1979	2651	19	-	-	:
1979	2651	20	5	5	CD
1979	2651	21	NUGGETS	NUGGETS	NNP
1979	2651	22	IN	in	IN
1979	2651	23	A	a	DT
1979	2651	24	POCKETServes	pocketserve	NNS
1979	2651	25	4	4	CD
1979	2651	26	This	this	DT
1979	2651	27	is	be	VBZ
1979	2651	28	an	an	DT
1979	2651	29	easy	easy	JJ
1979	2651	30	sandwich	sandwich	NN
1979	2651	31	for	for	IN
1979	2651	32	teenagers	teenager	NNS
1979	2651	33	to	to	TO
1979	2651	34	make	make	VB
1979	2651	35	.	.	.
1979	2652	1	1	1	CD
1979	2652	2	package	package	NN
1979	2652	3	fully	fully	RB
1979	2652	4	-	-	HYPH
1979	2652	5	cooked	cook	VBN
1979	2652	6	chicken	chicken	NN
1979	2652	7	breast	breast	NN
1979	2652	8	nuggets	nugget	NNS
1979	2652	9	4	4	CD
1979	2652	10	mini	mini	JJ
1979	2652	11	pita	pita	NN
1979	2652	12	pockets	pocket	NNS
1979	2652	13	prepared	prepare	VBD
1979	2652	14	Thousand	Thousand	NNP
1979	2652	15	Island	Island	NNP
1979	2652	16	dressing	dressing	NN
1979	2652	17	or	or	CC
1979	2652	18	Magic	Magic	NNP
1979	2652	19	Mixture	Mixture	NNP
1979	2652	20	Sauce	Sauce	NNP
1979	2652	21	(	(	-LRB-
1979	2652	22	recipe	recipe	NN
1979	2652	23	follows	follow	VBZ
1979	2652	24	)	)	-RRB-
1979	2652	25	1/2	1/2	CD
1979	2652	26	cup	cup	NN
1979	2652	27	shredded	shred	VBN
1979	2652	28	lettuce	lettuce	NN
1979	2652	29	8	8	CD
1979	2652	30	cherry	cherry	NN
1979	2652	31	tomatoes	tomato	NNS
1979	2652	32	,	,	,
1979	2652	33	halved	halve	VBD
1979	2652	34	Bake	Bake	NNP
1979	2652	35	nuggets	nugget	NNS
1979	2652	36	following	follow	VBG
1979	2652	37	package	package	NN
1979	2652	38	directions	direction	NNS
1979	2652	39	.	.	.
1979	2653	1	Slit	slit	JJ
1979	2653	2	top	top	NN
1979	2653	3	of	of	IN
1979	2653	4	pita	pita	NNP
1979	2653	5	pockets	pocket	NNS
1979	2653	6	.	.	.
1979	2654	1	Spoon	spoon	NN
1979	2654	2	1	1	CD
1979	2654	3	to	to	IN
1979	2654	4	2	2	CD
1979	2654	5	teaspoons	teaspoon	NNS
1979	2654	6	sauce	sauce	VB
1979	2654	7	into	into	IN
1979	2654	8	each	each	DT
1979	2654	9	pocket	pocket	NN
1979	2654	10	and	and	CC
1979	2654	11	fill	fill	VB
1979	2654	12	with	with	IN
1979	2654	13	nuggets	nugget	NNS
1979	2654	14	,	,	,
1979	2654	15	lettuce	lettuce	NN
1979	2654	16	,	,	,
1979	2654	17	tomato	tomato	NN
1979	2654	18	and	and	CC
1979	2654	19	additional	additional	JJ
1979	2654	20	sauce	sauce	NN
1979	2654	21	if	if	IN
1979	2654	22	desired	desire	VBN
1979	2654	23	.	.	.
1979	2655	1	Serve	serve	VB
1979	2655	2	with	with	IN
1979	2655	3	Rick	Rick	NNP
1979	2655	4	Rack	Rack	NNP
1979	2655	5	Carrot	Carrot	NNP
1979	2655	6	Sticks	Sticks	NNPS
1979	2655	7	and	and	CC
1979	2655	8	Broccoli	Broccoli	NNP
1979	2655	9	Trees	Trees	NNP
1979	2655	10	(	(	-LRB-
1979	2655	11	raw	raw	JJ
1979	2655	12	cut	cut	VB
1979	2655	13	-	-	HYPH
1979	2655	14	up	up	RP
1979	2655	15	pieces	piece	NNS
1979	2655	16	of	of	IN
1979	2655	17	carrot	carrot	NNP
1979	2655	18	and	and	CC
1979	2655	19	broccoli	broccoli	NNP
1979	2655	20	)	)	-RRB-
1979	2655	21	.	.	.
1979	2656	1	Magic	Magic	NNP
1979	2656	2	Mixture	Mixture	NNP
1979	2656	3	Sauce	Sauce	NNP
1979	2656	4	:	:	:
1979	2656	5	In	in	IN
1979	2656	6	small	small	JJ
1979	2656	7	bowl	bowl	NN
1979	2656	8	,	,	,
1979	2656	9	combine	combine	VB
1979	2656	10	1/4	1/4	CD
1979	2656	11	cup	cup	NN
1979	2656	12	mayonnaise	mayonnaise	NN
1979	2656	13	,	,	,
1979	2656	14	1/4	1/4	CD
1979	2656	15	cup	cup	NN
1979	2656	16	ketchup	ketchup	NN
1979	2656	17	,	,	,
1979	2656	18	1	1	CD
1979	2656	19	tablespoon	tablespoon	NN
1979	2656	20	prepared	prepare	VBN
1979	2656	21	French	french	JJ
1979	2656	22	dressing	dressing	NN
1979	2656	23	,	,	,
1979	2656	24	1/8	1/8	CD
1979	2656	25	to	to	TO
1979	2656	26	1/4	1/4	CD
1979	2656	27	teaspoon	teaspoon	NN
1979	2656	28	curry	curry	NN
1979	2656	29	powder	powder	NN
1979	2656	30	(	(	-LRB-
1979	2656	31	optional	optional	NNP
1979	2656	32	)	)	-RRB-
1979	2656	33	,	,	,
1979	2656	34	and	and	CC
1979	2656	35	1	1	CD
1979	2656	36	-	-	SYM
1979	2656	37	2	2	CD
1979	2656	38	drops	drop	VBZ
1979	2656	39	Tabasco	Tabasco	NNP
1979	2656	40	(	(	-LRB-
1979	2656	41	optional	optional	JJ
1979	2656	42	)	)	-RRB-
1979	2656	43	.	.	.
1979	2657	1	NUTTY	NUTTY	NNP
1979	2657	2	BUDDY	BUDDY	NNP
1979	2657	3	CHICKENServes	chickenserve	VBZ
1979	2657	4	4	4	CD
1979	2657	5	According	accord	VBG
1979	2657	6	to	to	IN
1979	2657	7	the	the	DT
1979	2657	8	Texas	Texas	NNP
1979	2657	9	Peanut	Peanut	NNP
1979	2657	10	Producers	Producers	NNPS
1979	2657	11	'	'	POS
1979	2657	12	Board	Board	NNP
1979	2657	13	,	,	,
1979	2657	14	we	-PRON-	PRP
1979	2657	15	Americans	Americans	NNPS
1979	2657	16	eat	eat	VBP
1979	2657	17	4	4	CD
1979	2657	18	million	million	CD
1979	2657	19	pounds	pound	NNS
1979	2657	20	of	of	IN
1979	2657	21	peanuts	peanut	NNS
1979	2657	22	each	each	DT
1979	2657	23	day	day	NN
1979	2657	24	.	.	.
1979	2658	1	Tell	tell	VB
1979	2658	2	your	-PRON-	PRP$
1979	2658	3	kids	kid	NNS
1979	2658	4	that	that	IN
1979	2658	5	,	,	,
1979	2658	6	as	as	IN
1979	2658	7	they	-PRON-	PRP
1979	2658	8	help	help	VBP
1979	2658	9	you	-PRON-	PRP
1979	2658	10	chop	chop	VB
1979	2658	11	the	the	DT
1979	2658	12	salted	salted	JJ
1979	2658	13	peanuts	peanut	NNS
1979	2658	14	for	for	IN
1979	2658	15	this	this	DT
1979	2658	16	recipe	recipe	NN
1979	2658	17	.	.	.
1979	2659	1	1	1	CD
1979	2659	2	egg	egg	NN
1979	2659	3	2	2	CD
1979	2659	4	tablespoons	tablespoon	NNS
1979	2659	5	milk	milk	NN
1979	2659	6	1/3	1/3	CD
1979	2659	7	cup	cup	NN
1979	2659	8	all	all	DT
1979	2659	9	purpose	purpose	NN
1979	2659	10	flour	flour	NN
1979	2659	11	1	1	CD
1979	2659	12	teaspoon	teaspoon	NN
1979	2659	13	salt	salt	NN
1979	2659	14	or	or	CC
1979	2659	15	to	to	TO
1979	2659	16	taste	taste	VB
1979	2659	17	1/4	1/4	CD
1979	2659	18	teaspoon	teaspoon	NN
1979	2659	19	ground	ground	NN
1979	2659	20	pepper	pepper	NN
1979	2659	21	1/3	1/3	CD
1979	2659	22	cup	cup	NN
1979	2659	23	bran	bran	NN
1979	2659	24	buds	bud	NNS
1979	2659	25	3/4	3/4	CD
1979	2659	26	cup	cup	NNP
1979	2659	27	finely	finely	RB
1979	2659	28	chopped	chop	VBD
1979	2659	29	salted	salt	VBN
1979	2659	30	peanuts	peanut	NNS
1979	2659	31	1	1	CD
1979	2659	32	chicken	chicken	NN
1979	2659	33	,	,	,
1979	2659	34	cut	cut	VBN
1979	2659	35	in	in	IN
1979	2659	36	serving	serve	VBG
1979	2659	37	pieces	piece	NNS
1979	2659	38	1/2	1/2	CD
1979	2659	39	cup	cup	NN
1979	2659	40	melted	melted	JJ
1979	2659	41	butter	butter	NN
1979	2659	42	or	or	CC
1979	2659	43	margarine	margarine	NN
1979	2659	44	Preheat	Preheat	NNP
1979	2659	45	oven	oven	VBD
1979	2659	46	to	to	IN
1979	2659	47	350oF.	350of.	CD
1979	2660	1	In	in	IN
1979	2660	2	a	a	DT
1979	2660	3	shallow	shallow	JJ
1979	2660	4	bowl	bowl	NN
1979	2660	5	beat	beat	VBD
1979	2660	6	egg	egg	NN
1979	2660	7	with	with	IN
1979	2660	8	milk	milk	NN
1979	2660	9	.	.	.
1979	2661	1	Place	place	NN
1979	2661	2	flour	flour	NN
1979	2661	3	,	,	,
1979	2661	4	salt	salt	NN
1979	2661	5	,	,	,
1979	2661	6	pepper	pepper	NN
1979	2661	7	,	,	,
1979	2661	8	bran	bran	NN
1979	2661	9	buds	bud	NNS
1979	2661	10	and	and	CC
1979	2661	11	peanuts	peanut	NNS
1979	2661	12	on	on	IN
1979	2661	13	a	a	DT
1979	2661	14	sheet	sheet	NN
1979	2661	15	of	of	IN
1979	2661	16	wax	wax	NN
1979	2661	17	paper	paper	NN
1979	2661	18	and	and	CC
1979	2661	19	mix	mix	VB
1979	2661	20	together	together	RB
1979	2661	21	.	.	.
1979	2662	1	Dip	dip	NN
1979	2662	2	chicken	chicken	NN
1979	2662	3	pieces	piece	NNS
1979	2662	4	in	in	IN
1979	2662	5	egg	egg	NN
1979	2662	6	mixture	mixture	NN
1979	2662	7	;	;	:
1979	2662	8	then	then	RB
1979	2662	9	flour	flour	NN
1979	2662	10	mixture	mixture	NN
1979	2662	11	.	.	.
1979	2663	1	Place	place	NN
1979	2663	2	chicken	chicken	NN
1979	2663	3	in	in	IN
1979	2663	4	single	single	JJ
1979	2663	5	layer	layer	NN
1979	2663	6	,	,	,
1979	2663	7	skin	skin	NN
1979	2663	8	side	side	NN
1979	2663	9	up	up	RP
1979	2663	10	,	,	,
1979	2663	11	in	in	IN
1979	2663	12	shallow	shallow	JJ
1979	2663	13	baking	baking	NNP
1979	2663	14	pan	pan	NNP
1979	2663	15	.	.	.
1979	2664	1	Pour	pour	VB
1979	2664	2	melted	melted	JJ
1979	2664	3	butter	butter	NN
1979	2664	4	or	or	CC
1979	2664	5	margarine	margarine	NN
1979	2664	6	over	over	IN
1979	2664	7	chicken	chicken	NN
1979	2664	8	.	.	.
1979	2665	1	Bake	Bake	NNP
1979	2665	2	,	,	,
1979	2665	3	uncovered	uncover	VBD
1979	2665	4	,	,	,
1979	2665	5	for	for	IN
1979	2665	6	about	about	RB
1979	2665	7	1	1	CD
1979	2665	8	hour	hour	NN
1979	2665	9	or	or	CC
1979	2665	10	until	until	IN
1979	2665	11	cooked	cook	VBN
1979	2665	12	through	through	RB
1979	2665	13	.	.	.
1979	2666	1	PICNIC	PICNIC	NNP
1979	2666	2	PACKET	PACKET	NNP
1979	2666	3	CHICKENMakes	chickenmake	NNS
1979	2666	4	4	4	CD
1979	2666	5	packets	packet	NNS
1979	2666	6	The	the	DT
1979	2666	7	whole	whole	JJ
1979	2666	8	picnic	picnic	NN
1979	2666	9	meal	meal	NN
1979	2666	10	is	be	VBZ
1979	2666	11	ready	ready	JJ
1979	2666	12	to	to	TO
1979	2666	13	serve	serve	VB
1979	2666	14	when	when	WRB
1979	2666	15	these	these	DT
1979	2666	16	come	come	VBP
1979	2666	17	out	out	IN
1979	2666	18	of	of	IN
1979	2666	19	the	the	DT
1979	2666	20	oven	oven	JJ
1979	2666	21	--	--	:
1979	2666	22	and	and	CC
1979	2666	23	there	there	EX
1979	2666	24	are	be	VBP
1979	2666	25	no	no	DT
1979	2666	26	portioning	portion	VBG
1979	2666	27	and	and	CC
1979	2666	28	serving	serve	VBG
1979	2666	29	problems	problem	NNS
1979	2666	30	.	.	.
1979	2667	1	Children	child	NNS
1979	2667	2	love	love	VBP
1979	2667	3	this	this	DT
1979	2667	4	idea	idea	NN
1979	2667	5	.	.	.
1979	2668	1	You	-PRON-	PRP
1979	2668	2	can	can	MD
1979	2668	3	also	also	RB
1979	2668	4	cook	cook	VB
1979	2668	5	this	this	DT
1979	2668	6	on	on	IN
1979	2668	7	an	an	DT
1979	2668	8	outdoor	outdoor	JJ
1979	2668	9	grill	grill	NN
1979	2668	10	.	.	.
1979	2669	1	1	1	CD
1979	2669	2	chicken	chicken	NN
1979	2669	3	,	,	,
1979	2669	4	cut	cut	VBN
1979	2669	5	in	in	IN
1979	2669	6	serving	serve	VBG
1979	2669	7	pieces	piece	NNS
1979	2669	8	4	4	CD
1979	2669	9	small	small	JJ
1979	2669	10	raw	raw	JJ
1979	2669	11	carrots	carrot	NNS
1979	2669	12	,	,	,
1979	2669	13	cut	cut	VBN
1979	2669	14	in	in	IN
1979	2669	15	sticks	stick	NNS
1979	2669	16	4	4	CD
1979	2669	17	raw	raw	JJ
1979	2669	18	potatoes	potato	NNS
1979	2669	19	,	,	,
1979	2669	20	quartered	quarter	VBD
1979	2669	21	1	1	CD
1979	2669	22	teaspoon	teaspoon	NN
1979	2669	23	salt	salt	NN
1979	2669	24	or	or	CC
1979	2669	25	to	to	TO
1979	2669	26	taste	taste	VB
1979	2669	27	1/4	1/4	CD
1979	2669	28	teaspoon	teaspoon	NN
1979	2669	29	ground	ground	NN
1979	2669	30	pepper	pepper	NN
1979	2669	31	1/2	1/2	CD
1979	2669	32	teaspoon	teaspoon	NN
1979	2669	33	dried	dry	VBD
1979	2669	34	oregano	oregano	NNP
1979	2669	35	4	4	CD
1979	2669	36	teaspoons	teaspoon	NNS
1979	2669	37	butter	butter	NN
1979	2669	38	or	or	CC
1979	2669	39	margarine	margarine	NN
1979	2669	40	Preheat	Preheat	NNP
1979	2669	41	oven	oven	VBD
1979	2669	42	to	to	IN
1979	2669	43	350oF.	350of.	CD
1979	2670	1	Tear	tear	VB
1979	2670	2	off	off	RB
1979	2670	3	4	4	CD
1979	2670	4	pieces	piece	NNS
1979	2670	5	heavy	heavy	JJ
1979	2670	6	duty	duty	NN
1979	2670	7	aluminum	aluminum	NN
1979	2670	8	foil	foil	NN
1979	2670	9	,	,	,
1979	2670	10	approximately	approximately	RB
1979	2670	11	18-inches	18-inches	CD
1979	2670	12	square	square	NN
1979	2670	13	.	.	.
1979	2671	1	Place	place	NN
1979	2671	2	1	1	CD
1979	2671	3	or	or	CC
1979	2671	4	2	2	CD
1979	2671	5	pieces	piece	NNS
1979	2671	6	of	of	IN
1979	2671	7	chicken	chicken	NN
1979	2671	8	on	on	IN
1979	2671	9	each	each	DT
1979	2671	10	piece	piece	NN
1979	2671	11	of	of	IN
1979	2671	12	foil	foil	NN
1979	2671	13	.	.	.
1979	2672	1	Put	put	VB
1979	2672	2	one	one	CD
1979	2672	3	carrot	carrot	NN
1979	2672	4	and	and	CC
1979	2672	5	one	one	CD
1979	2672	6	potato	potato	NN
1979	2672	7	on	on	IN
1979	2672	8	each	each	DT
1979	2672	9	piece	piece	NN
1979	2672	10	of	of	IN
1979	2672	11	foil	foil	NN
1979	2672	12	.	.	.
1979	2673	1	Sprinkle	sprinkle	VB
1979	2673	2	salt	salt	NN
1979	2673	3	,	,	,
1979	2673	4	pepper	pepper	NN
1979	2673	5	and	and	CC
1979	2673	6	oregano	oregano	NN
1979	2673	7	over	over	IN
1979	2673	8	all	all	DT
1979	2673	9	.	.	.
1979	2674	1	Add	add	VB
1979	2674	2	teaspoon	teaspoon	NN
1979	2674	3	of	of	IN
1979	2674	4	butter	butter	NN
1979	2674	5	or	or	CC
1979	2674	6	margarine	margarine	NN
1979	2674	7	to	to	IN
1979	2674	8	each	each	DT
1979	2674	9	.	.	.
1979	2675	1	Wrap	wrap	VB
1979	2675	2	tightly	tightly	RB
1979	2675	3	.	.	.
1979	2676	1	Bake	bake	VB
1979	2676	2	for	for	IN
1979	2676	3	approximately	approximately	RB
1979	2676	4	1	1	CD
1979	2676	5	hour	hour	NN
1979	2676	6	or	or	CC
1979	2676	7	until	until	IN
1979	2676	8	chicken	chicken	NN
1979	2676	9	is	be	VBZ
1979	2676	10	cooked	cook	VBN
1979	2676	11	through	through	RB
1979	2676	12	.	.	.
1979	2677	1	POTATO	POTATO	NNP
1979	2677	2	CHIP	CHIP	NNP
1979	2677	3	DRUMSTICKSServes	drumsticksserve	NNS
1979	2677	4	4	4	CD
1979	2677	5	-	-	SYM
1979	2677	6	6	6	CD
1979	2677	7	These	these	DT
1979	2677	8	are	be	VBP
1979	2677	9	wonderful	wonderful	JJ
1979	2677	10	for	for	IN
1979	2677	11	school	school	NN
1979	2677	12	lunch	lunch	NN
1979	2677	13	boxes	box	NNS
1979	2677	14	.	.	.
1979	2678	1	Since	since	IN
1979	2678	2	they	-PRON-	PRP
1979	2678	3	're	be	VBP
1979	2678	4	stored	store	VBN
1979	2678	5	in	in	IN
1979	2678	6	the	the	DT
1979	2678	7	freezer	freezer	NN
1979	2678	8	,	,	,
1979	2678	9	you	-PRON-	PRP
1979	2678	10	can	can	MD
1979	2678	11	take	take	VB
1979	2678	12	them	-PRON-	PRP
1979	2678	13	out	out	RP
1979	2678	14	a	a	DT
1979	2678	15	meal	meal	NN
1979	2678	16	at	at	IN
1979	2678	17	a	a	DT
1979	2678	18	time	time	NN
1979	2678	19	and	and	CC
1979	2678	20	they	-PRON-	PRP
1979	2678	21	'll	will	MD
1979	2678	22	defrost	defrost	VB
1979	2678	23	in	in	IN
1979	2678	24	the	the	DT
1979	2678	25	child	child	NN
1979	2678	26	's	's	POS
1979	2678	27	lunch	lunch	NN
1979	2678	28	box	box	NN
1979	2678	29	in	in	IN
1979	2678	30	time	time	NN
1979	2678	31	to	to	TO
1979	2678	32	eat	eat	VB
1979	2678	33	later	later	RB
1979	2678	34	in	in	IN
1979	2678	35	the	the	DT
1979	2678	36	day	day	NN
1979	2678	37	.	.	.
1979	2679	1	6	6	CD
1979	2679	2	chicken	chicken	NN
1979	2679	3	drumsticks	drumstick	NNS
1979	2679	4	1/3	1/3	CD
1979	2679	5	cup	cup	NN
1979	2679	6	whole	whole	JJ
1979	2679	7	wheat	wheat	NN
1979	2679	8	flour	flour	NN
1979	2679	9	1	1	CD
1979	2679	10	container	container	NN
1979	2679	11	(	(	-LRB-
1979	2679	12	8-ounces	8-ounces	NNP
1979	2679	13	)	)	-RRB-
1979	2679	14	plain	plain	JJ
1979	2679	15	yogurt	yogurt	NN
1979	2679	16	(	(	-LRB-
1979	2679	17	1	1	CD
1979	2679	18	cup	cup	NN
1979	2679	19	)	)	-RRB-
1979	2679	20	salt	salt	NN
1979	2679	21	and	and	CC
1979	2679	22	ground	ground	NN
1979	2679	23	pepper	pepper	NN
1979	2679	24	to	to	TO
1979	2679	25	taste	taste	NN
1979	2679	26	1/4	1/4	CD
1979	2679	27	teaspoon	teaspoon	NN
1979	2679	28	curry	curry	NN
1979	2679	29	powder	powder	NN
1979	2679	30	(	(	-LRB-
1979	2679	31	optional	optional	JJ
1979	2679	32	)	)	-RRB-
1979	2679	33	1	1	CD
1979	2679	34	package	package	NN
1979	2679	35	(	(	-LRB-
1979	2679	36	7-ounces	7-ounces	CD
1979	2679	37	)	)	-RRB-
1979	2679	38	no	no	DT
1979	2679	39	-	-	HYPH
1979	2679	40	salt	salt	NN
1979	2679	41	potato	potato	NN
1979	2679	42	chips	chip	NNS
1979	2679	43	,	,	,
1979	2679	44	crushed	crush	VBD
1979	2679	45	Preheat	Preheat	NNP
1979	2679	46	oven	oven	VBD
1979	2679	47	to	to	IN
1979	2679	48	375oF.	375oF.	.
1979	2680	1	Grease	grease	VB
1979	2680	2	a	a	DT
1979	2680	3	baking	baking	NN
1979	2680	4	sheet	sheet	NN
1979	2680	5	.	.	.
1979	2681	1	Remove	remove	VB
1979	2681	2	skin	skin	NN
1979	2681	3	from	from	IN
1979	2681	4	drumsticks	drumstick	NNS
1979	2681	5	.	.	.
1979	2682	1	In	in	IN
1979	2682	2	small	small	JJ
1979	2682	3	bowl	bowl	NN
1979	2682	4	,	,	,
1979	2682	5	combine	combine	VB
1979	2682	6	yogurt	yogurt	NNP
1979	2682	7	,	,	,
1979	2682	8	salt	salt	NN
1979	2682	9	,	,	,
1979	2682	10	pepper	pepper	NN
1979	2682	11	and	and	CC
1979	2682	12	curry	curry	NN
1979	2682	13	.	.	.
1979	2683	1	On	on	IN
1979	2683	2	wax	wax	NN
1979	2683	3	paper	paper	NN
1979	2683	4	,	,	,
1979	2683	5	place	place	NN
1979	2683	6	crushed	crush	VBD
1979	2683	7	potato	potato	NN
1979	2683	8	chips	chip	NNS
1979	2683	9	.	.	.
1979	2684	1	Roll	roll	NN
1979	2684	2	drumsticks	drumstick	NNS
1979	2684	3	first	first	RB
1979	2684	4	in	in	IN
1979	2684	5	yogurt	yogurt	NNP
1979	2684	6	mixture	mixture	NN
1979	2684	7	and	and	CC
1979	2684	8	then	then	RB
1979	2684	9	in	in	IN
1979	2684	10	potato	potato	NN
1979	2684	11	chips	chip	NNS
1979	2684	12	,	,	,
1979	2684	13	pressing	press	VBG
1979	2684	14	crumbs	crumb	VBZ
1979	2684	15	gently	gently	RB
1979	2684	16	onto	onto	IN
1979	2684	17	drumsticks	drumstick	NNS
1979	2684	18	to	to	TO
1979	2684	19	coat	coat	VB
1979	2684	20	thoroughly	thoroughly	RB
1979	2684	21	.	.	.
1979	2685	1	Arrange	arrange	NN
1979	2685	2	drumsticks	drumstick	VBZ
1979	2685	3	on	on	IN
1979	2685	4	baking	bake	VBG
1979	2685	5	sheet	sheet	NN
1979	2685	6	and	and	CC
1979	2685	7	place	place	NN
1979	2685	8	in	in	IN
1979	2685	9	oven	oven	NNP
1979	2685	10	.	.	.
1979	2686	1	Reduce	reduce	VB
1979	2686	2	heat	heat	NN
1979	2686	3	to	to	IN
1979	2686	4	350oF	350oF	NNP
1979	2686	5	and	and	CC
1979	2686	6	bake	bake	VB
1979	2686	7	45	45	CD
1979	2686	8	to	to	TO
1979	2686	9	50	50	CD
1979	2686	10	minutes	minute	NNS
1979	2686	11	until	until	IN
1979	2686	12	crisp	crisp	JJ
1979	2686	13	and	and	CC
1979	2686	14	golden	golden	JJ
1979	2686	15	brown	brown	NNP
1979	2686	16	.	.	.
1979	2687	1	Chill	chill	NN
1979	2687	2	drumsticks	drumstick	NNS
1979	2687	3	,	,	,
1979	2687	4	uncovered	uncover	VBN
1979	2687	5	,	,	,
1979	2687	6	on	on	IN
1979	2687	7	baking	baking	NN
1979	2687	8	sheet	sheet	NN
1979	2687	9	.	.	.
1979	2688	1	Then	then	RB
1979	2688	2	wrap	wrap	VB
1979	2688	3	individually	individually	RB
1979	2688	4	in	in	IN
1979	2688	5	foil	foil	NN
1979	2688	6	and	and	CC
1979	2688	7	freeze	freeze	NN
1979	2688	8	.	.	.
1979	2689	1	If	if	IN
1979	2689	2	desired	desire	VBN
1979	2689	3	,	,	,
1979	2689	4	allow	allow	VB
1979	2689	5	extra	extra	JJ
1979	2689	6	foil	foil	NN
1979	2689	7	at	at	IN
1979	2689	8	ends	end	NNS
1979	2689	9	of	of	IN
1979	2689	10	package	package	NN
1979	2689	11	and	and	CC
1979	2689	12	twist	twist	NN
1979	2689	13	to	to	TO
1979	2689	14	form	form	VB
1979	2689	15	a	a	DT
1979	2689	16	chicken	chicken	NN
1979	2689	17	.	.	.
1979	2690	1	To	to	TO
1979	2690	2	pack	pack	VB
1979	2690	3	for	for	IN
1979	2690	4	lunch	lunch	NN
1979	2690	5	:	:	:
1979	2690	6	Freeze	freeze	VB
1979	2690	7	individual	individual	JJ
1979	2690	8	containers	container	NNS
1979	2690	9	of	of	IN
1979	2690	10	juice	juice	NN
1979	2690	11	overnight	overnight	RB
1979	2690	12	.	.	.
1979	2691	1	Place	place	NN
1979	2691	2	frozen	frozen	JJ
1979	2691	3	juice	juice	NN
1979	2691	4	in	in	IN
1979	2691	5	lunch	lunch	NN
1979	2691	6	bag	bag	NN
1979	2691	7	with	with	IN
1979	2691	8	well-	well-	NN
1979	2691	9	chilled	chill	VBN
1979	2691	10	or	or	CC
1979	2691	11	frozen	frozen	JJ
1979	2691	12	foil	foil	NN
1979	2691	13	-	-	HYPH
1979	2691	14	wrapped	wrap	VBN
1979	2691	15	drumsticks	drumstick	NNS
1979	2691	16	and	and	CC
1979	2691	17	fresh	fresh	JJ
1979	2691	18	peas	pea	NNS
1979	2691	19	and	and	CC
1979	2691	20	cherry	cherry	NN
1979	2691	21	tomatoes	tomato	NNS
1979	2691	22	in	in	IN
1979	2691	23	plastic	plastic	JJ
1979	2691	24	bag	bag	NN
1979	2691	25	.	.	.
1979	2692	1	Frozen	frozen	JJ
1979	2692	2	juice	juice	NN
1979	2692	3	will	will	MD
1979	2692	4	keep	keep	VB
1979	2692	5	other	other	JJ
1979	2692	6	foods	food	NNS
1979	2692	7	chilled	chill	VBN
1979	2692	8	and	and	CC
1979	2692	9	by	by	IN
1979	2692	10	lunchtime	lunchtime	NN
1979	2692	11	will	will	MD
1979	2692	12	be	be	VB
1979	2692	13	a	a	DT
1979	2692	14	"	"	``
1979	2692	15	fruit	fruit	NN
1979	2692	16	slush	slush	NN
1979	2692	17	"	"	''
1979	2692	18	dessert	dessert	NN
1979	2692	19	.	.	.
1979	2693	1	Variation	variation	NN
1979	2693	2	:	:	:
1979	2693	3	Instead	instead	RB
1979	2693	4	of	of	IN
1979	2693	5	potato	potato	NN
1979	2693	6	chips	chip	NNS
1979	2693	7	,	,	,
1979	2693	8	use	use	VBP
1979	2693	9	crushed	crushed	JJ
1979	2693	10	salt	salt	NN
1979	2693	11	-	-	HYPH
1979	2693	12	free	free	JJ
1979	2693	13	tortilla	tortilla	NN
1979	2693	14	chips	chip	NNS
1979	2693	15	and	and	CC
1979	2693	16	substitute	substitute	NN
1979	2693	17	chili	chili	NN
1979	2693	18	powder	powder	NN
1979	2693	19	for	for	IN
1979	2693	20	curry	curry	NN
1979	2693	21	.	.	.
1979	2694	1	PUNK	PUNK	NNP
1979	2694	2	PIZZA	PIZZA	NNP
1979	2694	3	ROLLSServes	rollsserve	VBZ
1979	2694	4	8	8	CD
1979	2694	5	Tell	tell	VB
1979	2694	6	your	-PRON-	PRP$
1979	2694	7	kids	kid	NNS
1979	2694	8	as	as	IN
1979	2694	9	they	-PRON-	PRP
1979	2694	10	're	be	VBP
1979	2694	11	eating	eat	VBG
1979	2694	12	this	this	DT
1979	2694	13	,	,	,
1979	2694	14	"	"	``
1979	2694	15	If	if	IN
1979	2694	16	you	-PRON-	PRP
1979	2694	17	grew	grow	VBD
1979	2694	18	as	as	RB
1979	2694	19	fast	fast	RB
1979	2694	20	as	as	IN
1979	2694	21	a	a	DT
1979	2694	22	chicken	chicken	NN
1979	2694	23	,	,	,
1979	2694	24	you	-PRON-	PRP
1979	2694	25	would	would	MD
1979	2694	26	have	have	VB
1979	2694	27	weighed	weigh	VBN
1979	2694	28	349	349	CD
1979	2694	29	pounds	pound	NNS
1979	2694	30	by	by	IN
1979	2694	31	the	the	DT
1979	2694	32	time	time	NN
1979	2694	33	you	-PRON-	PRP
1979	2694	34	were	be	VBD
1979	2694	35	2	2	CD
1979	2694	36	months	month	NNS
1979	2694	37	old	old	JJ
1979	2694	38	!	!	.
1979	2694	39	"	"	''
1979	2695	1	8	8	CD
1979	2695	2	chicken	chicken	NN
1979	2695	3	franks	frank	NNS
1979	2695	4	1	1	CD
1979	2695	5	cup	cup	NN
1979	2695	6	tomato	tomato	NN
1979	2695	7	sauce	sauce	NN
1979	2695	8	or	or	CC
1979	2695	9	pizza	pizza	NN
1979	2695	10	sauce	sauce	NN
1979	2695	11	2	2	CD
1979	2695	12	tablespoons	tablespoon	NNS
1979	2695	13	finely	finely	RB
1979	2695	14	chopped	chop	VBD
1979	2695	15	onion	onion	NN
1979	2695	16	1/2	1/2	CD
1979	2695	17	teaspoon	teaspoon	NN
1979	2695	18	dried	dry	VBD
1979	2695	19	oregano	oregano	NNP
1979	2695	20	8	8	CD
1979	2695	21	flour	flour	NN
1979	2695	22	tortillas	tortilla	NNS
1979	2695	23	1	1	CD
1979	2695	24	1/2	1/2	CD
1979	2695	25	cups	cup	NNS
1979	2695	26	shredded	shred	VBN
1979	2695	27	Mozzarella	Mozzarella	NNP
1979	2695	28	cheese	cheese	NN
1979	2695	29	Preheat	Preheat	NNP
1979	2695	30	oven	oven	VBD
1979	2695	31	to	to	IN
1979	2695	32	350oF.	350of.	CD
1979	2696	1	Pierce	pierce	VB
1979	2696	2	each	each	DT
1979	2696	3	frank	frank	VBD
1979	2696	4	in	in	IN
1979	2696	5	several	several	JJ
1979	2696	6	places	place	NNS
1979	2696	7	with	with	IN
1979	2696	8	a	a	DT
1979	2696	9	fork	fork	NN
1979	2696	10	.	.	.
1979	2697	1	In	in	IN
1979	2697	2	a	a	DT
1979	2697	3	small	small	JJ
1979	2697	4	bowl	bowl	NN
1979	2697	5	combine	combine	VBP
1979	2697	6	tomato	tomato	NN
1979	2697	7	sauce	sauce	NN
1979	2697	8	,	,	,
1979	2697	9	onion	onion	NN
1979	2697	10	,	,	,
1979	2697	11	and	and	CC
1979	2697	12	oregano	oregano	NN
1979	2697	13	;	;	:
1979	2697	14	spread	spread	VB
1979	2697	15	equal	equal	JJ
1979	2697	16	amounts	amount	NNS
1979	2697	17	over	over	IN
1979	2697	18	each	each	DT
1979	2697	19	tortilla	tortilla	NN
1979	2697	20	.	.	.
1979	2698	1	Place	place	NN
1979	2698	2	one	one	CD
1979	2698	3	frank	frank	JJ
1979	2698	4	in	in	IN
1979	2698	5	center	center	NN
1979	2698	6	of	of	IN
1979	2698	7	each	each	DT
1979	2698	8	tortilla	tortilla	NN
1979	2698	9	and	and	CC
1979	2698	10	roll	roll	VB
1979	2698	11	up	up	RP
1979	2698	12	.	.	.
1979	2699	1	Place	place	NN
1979	2699	2	rolls	roll	VBZ
1979	2699	3	about	about	RB
1979	2699	4	one	one	CD
1979	2699	5	-	-	HYPH
1979	2699	6	inch	inch	NN
1979	2699	7	apart	apart	RB
1979	2699	8	in	in	IN
1979	2699	9	shallow	shallow	JJ
1979	2699	10	baking	baking	NN
1979	2699	11	dish	dish	NN
1979	2699	12	and	and	CC
1979	2699	13	sprinkle	sprinkle	VB
1979	2699	14	each	each	DT
1979	2699	15	with	with	IN
1979	2699	16	equal	equal	JJ
1979	2699	17	amount	amount	NN
1979	2699	18	of	of	IN
1979	2699	19	cheese	cheese	NN
1979	2699	20	.	.	.
1979	2700	1	Bake	bake	VB
1979	2700	2	for	for	IN
1979	2700	3	about	about	RB
1979	2700	4	20	20	CD
1979	2700	5	minutes	minute	NNS
1979	2700	6	or	or	CC
1979	2700	7	until	until	IN
1979	2700	8	cheese	cheese	NN
1979	2700	9	melts	melt	NNS
1979	2700	10	and	and	CC
1979	2700	11	bubbles	bubble	NNS
1979	2700	12	.	.	.
1979	2701	1	RAMAKI	RAMAKI	NNP
1979	2701	2	WRAPSMakes	wrapsmake	NNS
1979	2701	3	64	64	CD
1979	2701	4	,	,	,
1979	2701	5	Serves	Serves	NNP
1979	2701	6	16	16	CD
1979	2701	7	-	-	SYM
1979	2701	8	18	18	CD
1979	2701	9	This	this	DT
1979	2701	10	is	be	VBZ
1979	2701	11	a	a	DT
1979	2701	12	good	good	JJ
1979	2701	13	appetizer	appetizer	NN
1979	2701	14	for	for	IN
1979	2701	15	a	a	DT
1979	2701	16	teenage	teenage	JJ
1979	2701	17	party	party	NN
1979	2701	18	.	.	.
1979	2702	1	I	-PRON-	PRP
1979	2702	2	've	have	VB
1979	2702	3	served	serve	VBN
1979	2702	4	it	-PRON-	PRP
1979	2702	5	to	to	IN
1979	2702	6	kids	kid	NNS
1979	2702	7	who	who	WP
1979	2702	8	would	would	MD
1979	2702	9	never	never	RB
1979	2702	10	go	go	VB
1979	2702	11	for	for	IN
1979	2702	12	the	the	DT
1979	2702	13	chicken	chicken	NN
1979	2702	14	livers	liver	NNS
1979	2702	15	in	in	IN
1979	2702	16	the	the	DT
1979	2702	17	original	original	JJ
1979	2702	18	ramaki	ramaki	NN
1979	2702	19	recipe	recipe	NN
1979	2702	20	.	.	.
1979	2703	1	They	-PRON-	PRP
1979	2703	2	've	have	VB
1979	2703	3	loved	love	VBN
1979	2703	4	this	this	DT
1979	2703	5	version	version	NN
1979	2703	6	,	,	,
1979	2703	7	made	make	VBN
1979	2703	8	with	with	IN
1979	2703	9	cut	cut	NN
1979	2703	10	up	up	RP
1979	2703	11	franks	frank	NNS
1979	2703	12	.	.	.
1979	2704	1	8	8	CD
1979	2704	2	chicken	chicken	NN
1979	2704	3	franks	frank	NNS
1979	2704	4	1	1	CD
1979	2704	5	can	can	NN
1979	2704	6	(	(	-LRB-
1979	2704	7	8-ounces	8-ounces	CD
1979	2704	8	)	)	-RRB-
1979	2704	9	water	water	NN
1979	2704	10	chestnuts	chestnut	NNS
1979	2704	11	,	,	,
1979	2704	12	drained	drain	VBD
1979	2704	13	32	32	CD
1979	2704	14	strips	strip	NNS
1979	2704	15	bacon	bacon	NN
1979	2704	16	Preheat	Preheat	NNP
1979	2704	17	oven	oven	VBD
1979	2704	18	to	to	IN
1979	2704	19	400oF.	400of.	CD
1979	2705	1	Cut	cut	VB
1979	2705	2	each	each	DT
1979	2705	3	frank	frank	VBD
1979	2705	4	into	into	IN
1979	2705	5	8	8	CD
1979	2705	6	slices	slice	NNS
1979	2705	7	.	.	.
1979	2706	1	Slice	slice	NN
1979	2706	2	water	water	NN
1979	2706	3	chestnuts	chestnut	NNS
1979	2706	4	thinly	thinly	RB
1979	2706	5	.	.	.
1979	2707	1	Halve	halve	NN
1979	2707	2	bacon	bacon	NN
1979	2707	3	slices	slice	NNS
1979	2707	4	crosswise	crosswise	NN
1979	2707	5	.	.	.
1979	2708	1	For	for	IN
1979	2708	2	each	each	DT
1979	2708	3	ramaki	ramaki	NN
1979	2708	4	,	,	,
1979	2708	5	wrap	wrap	NNP
1979	2708	6	frank	frank	NNP
1979	2708	7	slice	slice	NNP
1979	2708	8	and	and	CC
1979	2708	9	water	water	NN
1979	2708	10	chestnut	chestnut	NN
1979	2708	11	slice	slice	NN
1979	2708	12	with	with	IN
1979	2708	13	bacon	bacon	NN
1979	2708	14	;	;	:
1979	2708	15	secure	secure	JJ
1979	2708	16	with	with	IN
1979	2708	17	toothpick	toothpick	NN
1979	2708	18	.	.	.
1979	2709	1	Place	place	NN
1979	2709	2	ramakis	ramaki	NNS
1979	2709	3	on	on	IN
1979	2709	4	a	a	DT
1979	2709	5	rack	rack	NN
1979	2709	6	over	over	IN
1979	2709	7	large	large	JJ
1979	2709	8	baking	baking	NN
1979	2709	9	pan	pan	NN
1979	2709	10	and	and	CC
1979	2709	11	bake	bake	VB
1979	2709	12	for	for	IN
1979	2709	13	15	15	CD
1979	2709	14	minutes	minute	NNS
1979	2709	15	or	or	CC
1979	2709	16	until	until	IN
1979	2709	17	bacon	bacon	NN
1979	2709	18	is	be	VBZ
1979	2709	19	crisp	crisp	JJ
1979	2709	20	.	.	.
1979	2710	1	RED	RED	NNP
1979	2710	2	EYE	EYE	NNP
1979	2710	3	EGGROLLSMakes	eggrollsmake	VBZ
1979	2710	4	16	16	CD
1979	2710	5	,	,	,
1979	2710	6	Serves	serve	VBZ
1979	2710	7	8	8	CD
1979	2710	8	These	these	DT
1979	2710	9	take	take	VB
1979	2710	10	some	some	DT
1979	2710	11	work	work	NN
1979	2710	12	,	,	,
1979	2710	13	but	but	CC
1979	2710	14	they	-PRON-	PRP
1979	2710	15	've	have	VB
1979	2710	16	been	be	VBN
1979	2710	17	a	a	DT
1979	2710	18	great	great	JJ
1979	2710	19	success	success	NN
1979	2710	20	with	with	IN
1979	2710	21	both	both	DT
1979	2710	22	kids	kid	NNS
1979	2710	23	and	and	CC
1979	2710	24	adults	adult	NNS
1979	2710	25	.	.	.
1979	2711	1	I	-PRON-	PRP
1979	2711	2	've	have	VB
1979	2711	3	served	serve	VBN
1979	2711	4	them	-PRON-	PRP
1979	2711	5	at	at	IN
1979	2711	6	parties	party	NNS
1979	2711	7	where	where	WRB
1979	2711	8	both	both	DT
1979	2711	9	have	have	VBP
1979	2711	10	been	be	VBN
1979	2711	11	present	present	JJ
1979	2711	12	and	and	CC
1979	2711	13	the	the	DT
1979	2711	14	"	"	``
1979	2711	15	egg	egg	NN
1979	2711	16	rolls	roll	NNS
1979	2711	17	"	"	''
1979	2711	18	vanished	vanish	VBD
1979	2711	19	just	just	RB
1979	2711	20	about	about	IN
1979	2711	21	as	as	RB
1979	2711	22	fast	fast	JJ
1979	2711	23	as	as	IN
1979	2711	24	I	-PRON-	PRP
1979	2711	25	could	could	MD
1979	2711	26	make	make	VB
1979	2711	27	them	-PRON-	PRP
1979	2711	28	.	.	.
1979	2712	1	8	8	CD
1979	2712	2	chicken	chicken	NN
1979	2712	3	franks	frank	NNS
1979	2712	4	2	2	CD
1979	2712	5	tablespoons	tablespoon	NNS
1979	2712	6	vegetable	vegetable	NN
1979	2712	7	oil	oil	NN
1979	2712	8	1	1	CD
1979	2712	9	can	can	NN
1979	2712	10	(	(	-LRB-
1979	2712	11	16-ounces	16-ounces	CD
1979	2712	12	)	)	-RRB-
1979	2712	13	bean	bean	NN
1979	2712	14	sprouts	sprout	NNS
1979	2712	15	,	,	,
1979	2712	16	drained	drain	VBD
1979	2712	17	2	2	CD
1979	2712	18	cups	cup	NNS
1979	2712	19	shredded	shred	VBN
1979	2712	20	Chinese	chinese	JJ
1979	2712	21	cabbage	cabbage	NN
1979	2712	22	or	or	CC
1979	2712	23	iceberg	iceberg	NN
1979	2712	24	lettuce	lettuce	NN
1979	2712	25	1	1	CD
1979	2712	26	tablespoon	tablespoon	NN
1979	2712	27	soy	soy	NN
1979	2712	28	sauce	sauce	NN
1979	2712	29	1/4	1/4	CD
1979	2712	30	cup	cup	NN
1979	2712	31	chicken	chicken	NN
1979	2712	32	broth	broth	NNP
1979	2712	33	16	16	CD
1979	2712	34	square	square	JJ
1979	2712	35	eggroll	eggroll	NN
1979	2712	36	wrappers	wrapper	NNS
1979	2712	37	(	(	-LRB-
1979	2712	38	You	-PRON-	PRP
1979	2712	39	might	may	MD
1979	2712	40	be	be	VB
1979	2712	41	able	able	JJ
1979	2712	42	to	to	TO
1979	2712	43	find	find	VB
1979	2712	44	them	-PRON-	PRP
1979	2712	45	in	in	IN
1979	2712	46	the	the	DT
1979	2712	47	produce	produce	NN
1979	2712	48	section	section	NN
1979	2712	49	of	of	IN
1979	2712	50	your	-PRON-	PRP$
1979	2712	51	supermarket	supermarket	NN
1979	2712	52	and	and	CC
1979	2712	53	they	-PRON-	PRP
1979	2712	54	are	be	VBP
1979	2712	55	available	available	JJ
1979	2712	56	in	in	IN
1979	2712	57	Oriental	oriental	JJ
1979	2712	58	food	food	NN
1979	2712	59	shops	shop	NNS
1979	2712	60	.	.	.
1979	2712	61	)	)	-RRB-
1979	2713	1	1	1	CD
1979	2713	2	egg	egg	NN
1979	2713	3	,	,	,
1979	2713	4	beaten	beat	VBN
1979	2713	5	vegetable	vegetable	NN
1979	2713	6	oil	oil	NN
1979	2713	7	for	for	IN
1979	2713	8	deep	deep	JJ
1979	2713	9	frying	frying	NN
1979	2713	10	Halve	Halve	NNP
1979	2713	11	franks	frank	NNS
1979	2713	12	crosswise	crosswise	NN
1979	2713	13	,	,	,
1979	2713	14	set	set	VBN
1979	2713	15	aside	aside	RB
1979	2713	16	.	.	.
1979	2714	1	In	in	IN
1979	2714	2	large	large	JJ
1979	2714	3	skillet	skillet	NN
1979	2714	4	,	,	,
1979	2714	5	over	over	IN
1979	2714	6	medium	medium	NN
1979	2714	7	-	-	HYPH
1979	2714	8	high	high	JJ
1979	2714	9	heat	heat	NN
1979	2714	10	,	,	,
1979	2714	11	heat	heat	NN
1979	2714	12	oil	oil	NN
1979	2714	13	;	;	:
1979	2714	14	add	add	VB
1979	2714	15	vegetables	vegetable	NNS
1979	2714	16	,	,	,
1979	2714	17	toss	toss	NN
1979	2714	18	and	and	CC
1979	2714	19	cook	cook	NN
1979	2714	20	2	2	CD
1979	2714	21	minutes	minute	NNS
1979	2714	22	.	.	.
1979	2715	1	Add	add	VB
1979	2715	2	soy	soy	NN
1979	2715	3	sauce	sauce	NN
1979	2715	4	and	and	CC
1979	2715	5	broth	broth	NN
1979	2715	6	.	.	.
1979	2716	1	Reduce	reduce	VB
1979	2716	2	heat	heat	NN
1979	2716	3	to	to	IN
1979	2716	4	medium-	medium-	NNP
1979	2716	5	low	low	JJ
1979	2716	6	and	and	CC
1979	2716	7	simmer	simmer	JJ
1979	2716	8	,	,	,
1979	2716	9	covered	cover	VBN
1979	2716	10	,	,	,
1979	2716	11	5	5	CD
1979	2716	12	minutes	minute	NNS
1979	2716	13	;	;	:
1979	2716	14	drain	drain	VBP
1979	2716	15	well	well	RB
1979	2716	16	in	in	IN
1979	2716	17	colander	colander	NN
1979	2716	18	.	.	.
1979	2717	1	Place	place	NN
1979	2717	2	eggroll	eggroll	NN
1979	2717	3	wrapper	wrapper	NN
1979	2717	4	on	on	IN
1979	2717	5	work	work	NN
1979	2717	6	surface	surface	NN
1979	2717	7	with	with	IN
1979	2717	8	a	a	DT
1979	2717	9	corner	corner	NN
1979	2717	10	pointing	point	VBG
1979	2717	11	toward	toward	IN
1979	2717	12	you	-PRON-	PRP
1979	2717	13	;	;	:
1979	2717	14	brush	brush	VB
1979	2717	15	each	each	DT
1979	2717	16	corner	corner	NN
1979	2717	17	with	with	IN
1979	2717	18	egg	egg	NN
1979	2717	19	.	.	.
1979	2718	1	Place	place	NN
1979	2718	2	two	two	CD
1979	2718	3	rounded	rounded	JJ
1979	2718	4	tablespoons	tablespoon	NNS
1979	2718	5	of	of	IN
1979	2718	6	vegetable	vegetable	NN
1979	2718	7	mixture	mixture	NN
1979	2718	8	in	in	IN
1979	2718	9	center	center	NN
1979	2718	10	,	,	,
1979	2718	11	then	then	RB
1979	2718	12	top	top	VB
1979	2718	13	with	with	IN
1979	2718	14	frank	frank	NNP
1979	2718	15	piece	piece	NN
1979	2718	16	horizontally	horizontally	RB
1979	2718	17	.	.	.
1979	2719	1	Fold	fold	VB
1979	2719	2	bottom	bottom	JJ
1979	2719	3	corner	corner	NN
1979	2719	4	over	over	IN
1979	2719	5	frank	frank	NNP
1979	2719	6	and	and	CC
1979	2719	7	filling	fill	VBG
1979	2719	8	,	,	,
1979	2719	9	then	then	RB
1979	2719	10	fold	fold	VB
1979	2719	11	right	right	RB
1979	2719	12	and	and	CC
1979	2719	13	left	leave	VBD
1979	2719	14	corners	corner	NNS
1979	2719	15	over	over	RP
1979	2719	16	and	and	CC
1979	2719	17	roll	roll	VB
1979	2719	18	up	up	RP
1979	2719	19	to	to	TO
1979	2719	20	complete	complete	VB
1979	2719	21	.	.	.
1979	2720	1	In	in	IN
1979	2720	2	a	a	DT
1979	2720	3	wok	wok	NN
1979	2720	4	,	,	,
1979	2720	5	fryer	fryer	NN
1979	2720	6	or	or	CC
1979	2720	7	heavy	heavy	JJ
1979	2720	8	skillet	skillet	NN
1979	2720	9	,	,	,
1979	2720	10	heat	heat	NN
1979	2720	11	2-inches	2-inches	CD
1979	2720	12	oil	oil	NN
1979	2720	13	to	to	IN
1979	2720	14	370oF	370of	NN
1979	2720	15	or	or	CC
1979	2720	16	until	until	IN
1979	2720	17	a	a	DT
1979	2720	18	small	small	JJ
1979	2720	19	cube	cube	NN
1979	2720	20	of	of	IN
1979	2720	21	bread	bread	NN
1979	2720	22	sizzles	sizzle	NNS
1979	2720	23	when	when	WRB
1979	2720	24	placed	place	VBN
1979	2720	25	in	in	IN
1979	2720	26	oil	oil	NN
1979	2720	27	.	.	.
1979	2721	1	Fry	Fry	NNP
1979	2721	2	3	3	CD
1979	2721	3	-	-	SYM
1979	2721	4	4	4	CD
1979	2721	5	eggrolls	eggroll	NNS
1979	2721	6	at	at	IN
1979	2721	7	a	a	DT
1979	2721	8	time	time	NN
1979	2721	9	until	until	IN
1979	2721	10	crisp	crisp	RB
1979	2721	11	all	all	RB
1979	2721	12	over	over	RB
1979	2721	13	.	.	.
1979	2722	1	Drain	drain	VB
1979	2722	2	well	well	RB
1979	2722	3	on	on	IN
1979	2722	4	paper	paper	NN
1979	2722	5	towels	towel	NNS
1979	2722	6	.	.	.
1979	2723	1	Before	before	IN
1979	2723	2	serving	serve	VBG
1979	2723	3	,	,	,
1979	2723	4	re	re	NN
1979	2723	5	-	-	NN
1979	2723	6	heat	heat	NN
1979	2723	7	on	on	IN
1979	2723	8	shallow	shallow	JJ
1979	2723	9	baking	baking	NNP
1979	2723	10	pan	pan	NNP
1979	2723	11	in	in	IN
1979	2723	12	preheated	preheated	JJ
1979	2723	13	350oF	350oF	NNP
1979	2723	14	oven	oven	NNP
1979	2723	15	for	for	IN
1979	2723	16	10	10	CD
1979	2723	17	to	to	TO
1979	2723	18	12	12	CD
1979	2723	19	minutes	minute	NNS
1979	2723	20	.	.	.
1979	2724	1	(	(	-LRB-
1979	2724	2	I	-PRON-	PRP
1979	2724	3	do	do	VBP
1979	2724	4	n't	not	RB
1979	2724	5	recommend	recommend	VB
1979	2724	6	reheating	reheat	VBG
1979	2724	7	them	-PRON-	PRP
1979	2724	8	in	in	IN
1979	2724	9	the	the	DT
1979	2724	10	microwave	microwave	NN
1979	2724	11	.	.	.
1979	2725	1	They	-PRON-	PRP
1979	2725	2	'll	will	MD
1979	2725	3	come	come	VB
1979	2725	4	out	out	RP
1979	2725	5	soggy	soggy	JJ
1979	2725	6	instead	instead	RB
1979	2725	7	of	of	IN
1979	2725	8	crisp	crisp	JJ
1979	2725	9	.	.	.
1979	2725	10	)	)	-RRB-
1979	2726	1	SPICED	SPICED	NNP
1979	2726	2	CREAMED	CREAMED	NNP
1979	2726	3	CONE	CONE	NNP
1979	2726	4	CHICKENServes	chickenserve	VBZ
1979	2726	5	4	4	CD
1979	2726	6	This	this	DT
1979	2726	7	is	be	VBZ
1979	2726	8	my	-PRON-	PRP$
1979	2726	9	first	first	JJ
1979	2726	10	choice	choice	NN
1979	2726	11	for	for	IN
1979	2726	12	when	when	WRB
1979	2726	13	our	-PRON-	PRP$
1979	2726	14	twelve	twelve	CD
1979	2726	15	grandchildren	grandchild	NNS
1979	2726	16	are	be	VBP
1979	2726	17	coming	come	VBG
1979	2726	18	.	.	.
1979	2727	1	The	the	DT
1979	2727	2	ice	ice	NN
1979	2727	3	cream	cream	NN
1979	2727	4	cone	cone	NN
1979	2727	5	flavor	flavor	NN
1979	2727	6	is	be	VBZ
1979	2727	7	so	so	RB
1979	2727	8	subtle	subtle	JJ
1979	2727	9	that	that	IN
1979	2727	10	no	no	DT
1979	2727	11	one	one	NN
1979	2727	12	has	have	VBZ
1979	2727	13	yet	yet	RB
1979	2727	14	been	be	VBN
1979	2727	15	able	able	JJ
1979	2727	16	to	to	TO
1979	2727	17	identify	identify	VB
1979	2727	18	it	-PRON-	PRP
1979	2727	19	without	without	IN
1979	2727	20	being	be	VBG
1979	2727	21	told	tell	VBN
1979	2727	22	.	.	.
1979	2728	1	Still	still	RB
1979	2728	2	,	,	,
1979	2728	3	the	the	DT
1979	2728	4	flavor	flavor	NN
1979	2728	5	is	be	VBZ
1979	2728	6	delicious	delicious	JJ
1979	2728	7	.	.	.
1979	2729	1	1	1	CD
1979	2729	2	teaspoon	teaspoon	NN
1979	2729	3	salt	salt	NN
1979	2729	4	or	or	CC
1979	2729	5	to	to	TO
1979	2729	6	taste	taste	VB
1979	2729	7	1/4	1/4	CD
1979	2729	8	teaspoon	teaspoon	NN
1979	2729	9	ground	ground	NN
1979	2729	10	pepper	pepper	NN
1979	2729	11	1/2	1/2	CD
1979	2729	12	cup	cup	NN
1979	2729	13	sour	sour	JJ
1979	2729	14	cream	cream	NN
1979	2729	15	1	1	CD
1979	2729	16	tablespoon	tablespoon	NN
1979	2729	17	finely	finely	RB
1979	2729	18	chopped	chop	VBD
1979	2729	19	onion	onion	NN
1979	2729	20	1/2	1/2	CD
1979	2729	21	teaspoon	teaspoon	NN
1979	2729	22	ground	ground	NN
1979	2729	23	allspice	allspice	NNP
1979	2729	24	8	8	CD
1979	2729	25	ice	ice	NN
1979	2729	26	cream	cream	NN
1979	2729	27	cones	cone	NNS
1979	2729	28	,	,	,
1979	2729	29	crushed	crush	VBN
1979	2729	30	(	(	-LRB-
1979	2729	31	I	-PRON-	PRP
1979	2729	32	use	use	VBP
1979	2729	33	the	the	DT
1979	2729	34	sugar	sugar	NN
1979	2729	35	cones	cone	NNS
1979	2729	36	)	)	-RRB-
1979	2729	37	1	1	CD
1979	2729	38	chicken	chicken	NN
1979	2729	39	,	,	,
1979	2729	40	cut	cut	VBN
1979	2729	41	in	in	IN
1979	2729	42	serving	serve	VBG
1979	2729	43	pieces	piece	NNS
1979	2729	44	2	2	CD
1979	2729	45	tablespoons	tablespoon	NNS
1979	2729	46	shortening	shorten	VBG
1979	2729	47	Preheat	Preheat	NNP
1979	2729	48	oven	oven	VBD
1979	2729	49	to	to	IN
1979	2729	50	350oF.	350of.	CD
1979	2730	1	In	in	IN
1979	2730	2	a	a	DT
1979	2730	3	shallow	shallow	JJ
1979	2730	4	bowl	bowl	NN
1979	2730	5	combine	combine	VBP
1979	2730	6	sour	sour	JJ
1979	2730	7	cream	cream	NN
1979	2730	8	,	,	,
1979	2730	9	salt	salt	NN
1979	2730	10	,	,	,
1979	2730	11	pepper	pepper	NN
1979	2730	12	,	,	,
1979	2730	13	onion	onion	NN
1979	2730	14	and	and	CC
1979	2730	15	allspice	allspice	NN
1979	2730	16	.	.	.
1979	2731	1	Place	place	NN
1979	2731	2	cone	cone	NN
1979	2731	3	crumbs	crumb	VBZ
1979	2731	4	on	on	IN
1979	2731	5	a	a	DT
1979	2731	6	sheet	sheet	NN
1979	2731	7	of	of	IN
1979	2731	8	wax	wax	NN
1979	2731	9	paper	paper	NN
1979	2731	10	.	.	.
1979	2732	1	Dip	dip	PRP
1979	2732	2	chicken	chicken	NN
1979	2732	3	in	in	IN
1979	2732	4	sour	sour	JJ
1979	2732	5	cream	cream	NN
1979	2732	6	mixture	mixture	NN
1979	2732	7	;	;	:
1979	2732	8	then	then	RB
1979	2732	9	in	in	IN
1979	2732	10	cone	cone	NN
1979	2732	11	crumbs	crumb	VBZ
1979	2732	12	.	.	.
1979	2733	1	Melt	Melt	NNP
1979	2733	2	shortening	shorten	VBG
1979	2733	3	in	in	IN
1979	2733	4	shallow	shallow	JJ
1979	2733	5	baking	baking	NNP
1979	2733	6	pan	pan	NN
1979	2733	7	;	;	:
1979	2733	8	place	place	NN
1979	2733	9	chicken	chicken	NN
1979	2733	10	in	in	IN
1979	2733	11	single	single	JJ
1979	2733	12	layer	layer	NN
1979	2733	13	,	,	,
1979	2733	14	skin	skin	NN
1979	2733	15	side	side	NN
1979	2733	16	up	up	RP
1979	2733	17	,	,	,
1979	2733	18	in	in	IN
1979	2733	19	pan	pan	NN
1979	2733	20	.	.	.
1979	2734	1	Bake	Bake	NNP
1979	2734	2	,	,	,
1979	2734	3	uncovered	uncover	VBD
1979	2734	4	,	,	,
1979	2734	5	for	for	IN
1979	2734	6	about	about	RB
1979	2734	7	1	1	CD
1979	2734	8	hour	hour	NN
1979	2734	9	or	or	CC
1979	2734	10	until	until	IN
1979	2734	11	cooked	cook	VBN
1979	2734	12	through	through	RB
1979	2734	13	.	.	.
1979	2735	1	SPICY	SPICY	NNP
1979	2735	2	SOUTHWESTERN	SOUTHWESTERN	NNP
1979	2735	3	CASSEROLEServes	CASSEROLEServes	NNP
1979	2735	4	6	6	CD
1979	2735	5	-	-	SYM
1979	2735	6	8	8	CD
1979	2735	7	Is	be	VBZ
1979	2735	8	there	there	EX
1979	2735	9	a	a	DT
1979	2735	10	teenage	teenage	JJ
1979	2735	11	cook	cook	NN
1979	2735	12	in	in	IN
1979	2735	13	the	the	DT
1979	2735	14	family	family	NN
1979	2735	15	?	?	.
1979	2736	1	He	-PRON-	PRP
1979	2736	2	or	or	CC
1979	2736	3	she	-PRON-	PRP
1979	2736	4	could	could	MD
1979	2736	5	make	make	VB
1979	2736	6	this	this	DT
1979	2736	7	for	for	IN
1979	2736	8	the	the	DT
1979	2736	9	family	family	NN
1979	2736	10	dinner	dinner	NN
1979	2736	11	one	one	CD
1979	2736	12	night	night	NN
1979	2736	13	this	this	DT
1979	2736	14	week	week	NN
1979	2736	15	.	.	.
1979	2737	1	8	8	CD
1979	2737	2	chicken	chicken	NN
1979	2737	3	franks	frank	NNS
1979	2737	4	2	2	CD
1979	2737	5	cans	can	NNS
1979	2737	6	(	(	-LRB-
1979	2737	7	15-ounces	15-ounces	CD
1979	2737	8	)	)	-RRB-
1979	2737	9	chili	chili	NN
1979	2737	10	1	1	CD
1979	2737	11	cup	cup	NNP
1979	2737	12	yellow	yellow	JJ
1979	2737	13	cornmeal	cornmeal	NN
1979	2737	14	2	2	CD
1979	2737	15	teaspoons	teaspoon	NNS
1979	2737	16	baking	bake	VBG
1979	2737	17	powder	powder	NN
1979	2737	18	1	1	CD
1979	2737	19	teaspoon	teaspoon	NN
1979	2737	20	salt	salt	NN
1979	2737	21	or	or	CC
1979	2737	22	to	to	TO
1979	2737	23	taste	taste	VB
1979	2737	24	2	2	CD
1979	2737	25	eggs	egg	NNS
1979	2737	26	2/3	2/3	CD
1979	2737	27	cup	cup	NN
1979	2737	28	melted	melted	JJ
1979	2737	29	butter	butter	NN
1979	2737	30	or	or	CC
1979	2737	31	margarine	margarine	NN
1979	2737	32	1	1	CD
1979	2737	33	cup	cup	NN
1979	2737	34	sour	sour	JJ
1979	2737	35	cream	cream	NN
1979	2737	36	1	1	CD
1979	2737	37	can	can	MD
1979	2737	38	(	(	-LRB-
1979	2737	39	16	16	CD
1979	2737	40	ounces	ounce	NNS
1979	2737	41	)	)	-RRB-
1979	2737	42	niblets	niblet	NNS
1979	2737	43	-	-	HYPH
1979	2737	44	style	style	NN
1979	2737	45	corn	corn	NN
1979	2737	46	,	,	,
1979	2737	47	drained	drain	VBD
1979	2737	48	1/4	1/4	CD
1979	2737	49	pound	pound	NN
1979	2737	50	grated	grate	VBD
1979	2737	51	Monterey	Monterey	NNP
1979	2737	52	Jack	Jack	NNP
1979	2737	53	or	or	CC
1979	2737	54	Cheddar	Cheddar	NNP
1979	2737	55	cheese	cheese	NN
1979	2737	56	1	1	CD
1979	2737	57	can	can	NN
1979	2737	58	(	(	-LRB-
1979	2737	59	4	4	CD
1979	2737	60	ounces	ounce	NNS
1979	2737	61	)	)	-RRB-
1979	2737	62	chopped	chop	VBN
1979	2737	63	,	,	,
1979	2737	64	mild	mild	JJ
1979	2737	65	green	green	JJ
1979	2737	66	chilies	chilie	NNS
1979	2737	67	,	,	,
1979	2737	68	drained	drain	VBD
1979	2737	69	Preheat	Preheat	NNP
1979	2737	70	oven	oven	VBD
1979	2737	71	to	to	IN
1979	2737	72	375oF.	375oF.	.
1979	2738	1	Cut	Cut	NNP
1979	2738	2	franks	frank	NNS
1979	2738	3	in	in	IN
1979	2738	4	half	half	DT
1979	2738	5	lengthwise	lengthwise	RB
1979	2738	6	.	.	.
1979	2739	1	Place	place	NN
1979	2739	2	chili	chili	NN
1979	2739	3	in	in	IN
1979	2739	4	bottom	bottom	NN
1979	2739	5	of	of	IN
1979	2739	6	a	a	DT
1979	2739	7	buttered	butter	VBN
1979	2739	8	7x14x2-inch	7x14x2-inch	CD
1979	2739	9	baking	baking	NN
1979	2739	10	dish	dish	NN
1979	2739	11	.	.	.
1979	2740	1	Arrange	arrange	NN
1979	2740	2	franks	frank	NNS
1979	2740	3	,	,	,
1979	2740	4	cut	cut	VBD
1979	2740	5	side	side	NN
1979	2740	6	down	down	RP
1979	2740	7	,	,	,
1979	2740	8	on	on	IN
1979	2740	9	top	top	NN
1979	2740	10	of	of	IN
1979	2740	11	chili	chili	NN
1979	2740	12	.	.	.
1979	2741	1	In	in	IN
1979	2741	2	medium	medium	JJ
1979	2741	3	size	size	NN
1979	2741	4	mixing	mix	VBG
1979	2741	5	bowl	bowl	NN
1979	2741	6	,	,	,
1979	2741	7	mix	mix	VB
1979	2741	8	dry	dry	JJ
1979	2741	9	ingredients	ingredient	NNS
1979	2741	10	.	.	.
1979	2742	1	Add	add	VB
1979	2742	2	eggs	egg	NNS
1979	2742	3	,	,	,
1979	2742	4	butter	butter	NN
1979	2742	5	,	,	,
1979	2742	6	and	and	CC
1979	2742	7	sour	sour	JJ
1979	2742	8	cream	cream	NN
1979	2742	9	and	and	CC
1979	2742	10	blend	blend	NN
1979	2742	11	thoroughly	thoroughly	RB
1979	2742	12	.	.	.
1979	2743	1	Fold	fold	VB
1979	2743	2	in	in	IN
1979	2743	3	corn	corn	NN
1979	2743	4	.	.	.
1979	2744	1	Sprinkle	sprinkle	VB
1979	2744	2	half	half	NN
1979	2744	3	of	of	IN
1979	2744	4	the	the	DT
1979	2744	5	cheese	cheese	NN
1979	2744	6	and	and	CC
1979	2744	7	green	green	JJ
1979	2744	8	chilies	chilie	NNS
1979	2744	9	over	over	IN
1979	2744	10	the	the	DT
1979	2744	11	layer	layer	NN
1979	2744	12	of	of	IN
1979	2744	13	franks	frank	NNS
1979	2744	14	.	.	.
1979	2745	1	Top	top	JJ
1979	2745	2	with	with	IN
1979	2745	3	half	half	NN
1979	2745	4	of	of	IN
1979	2745	5	the	the	DT
1979	2745	6	corn	corn	NN
1979	2745	7	mixture	mixture	NN
1979	2745	8	.	.	.
1979	2746	1	Sprinkle	sprinkle	VB
1979	2746	2	with	with	IN
1979	2746	3	remaining	remain	VBG
1979	2746	4	cheese	cheese	NN
1979	2746	5	and	and	CC
1979	2746	6	chilies	chilie	NNS
1979	2746	7	and	and	CC
1979	2746	8	finish	finish	NN
1979	2746	9	with	with	IN
1979	2746	10	a	a	DT
1979	2746	11	layer	layer	NN
1979	2746	12	of	of	IN
1979	2746	13	corn	corn	NN
1979	2746	14	mixture	mixture	NN
1979	2746	15	.	.	.
1979	2747	1	Smooth	smooth	VB
1979	2747	2	the	the	DT
1979	2747	3	top	top	NN
1979	2747	4	with	with	IN
1979	2747	5	a	a	DT
1979	2747	6	spatula	spatula	NN
1979	2747	7	.	.	.
1979	2748	1	Bake	bake	VB
1979	2748	2	in	in	IN
1979	2748	3	the	the	DT
1979	2748	4	middle	middle	NN
1979	2748	5	of	of	IN
1979	2748	6	oven	oven	NNP
1979	2748	7	for	for	IN
1979	2748	8	35	35	CD
1979	2748	9	to	to	TO
1979	2748	10	40	40	CD
1979	2748	11	minutes	minute	NNS
1979	2748	12	,	,	,
1979	2748	13	or	or	CC
1979	2748	14	until	until	IN
1979	2748	15	top	top	NN
1979	2748	16	is	be	VBZ
1979	2748	17	lightly	lightly	RB
1979	2748	18	browned	brown	VBN
1979	2748	19	and	and	CC
1979	2748	20	toothpick	toothpick	NN
1979	2748	21	inserted	insert	VBN
1979	2748	22	in	in	IN
1979	2748	23	corn	corn	NN
1979	2748	24	layers	layer	NNS
1979	2748	25	comes	come	VBZ
1979	2748	26	out	out	RP
1979	2748	27	clean	clean	JJ
1979	2748	28	.	.	.
1979	2749	1	PHOTO	photo	UH
1979	2749	2	:	:	:
1979	2749	3	School	School	NNP
1979	2749	4	's	's	POS
1979	2749	5	open	open	JJ
1979	2749	6	,	,	,
1979	2749	7	and	and	CC
1979	2749	8	crunchy	crunchy	VB
1979	2749	9	Tater	Tater	NNP
1979	2749	10	-	-	HYPH
1979	2749	11	Chip	Chip	NNP
1979	2749	12	Drumsticks	Drumsticks	NNPS
1979	2749	13	,	,	,
1979	2749	14	fresh	fresh	JJ
1979	2749	15	vegetables	vegetable	NNS
1979	2749	16	and	and	CC
1979	2749	17	frozen	frozen	JJ
1979	2749	18	-	-	HYPH
1979	2749	19	juice	juice	NN
1979	2749	20	"	"	``
1979	2749	21	slush	slush	NN
1979	2749	22	"	"	''
1979	2749	23	earn	earn	VB
1979	2749	24	high	high	JJ
1979	2749	25	lunch	lunch	NN
1979	2749	26	bag	bag	NN
1979	2749	27	...	...	:
1979	2749	28	-	-	:
1979	2749	29	5	5	CD
1979	2749	30	SWEET	SWEET	NNP
1979	2749	31	AND	and	CC
1979	2749	32	SOUR	SOUR	NNP
1979	2749	33	CHICKENServes	chickenserve	VBZ
1979	2749	34	4	4	CD
1979	2749	35	This	this	DT
1979	2749	36	is	be	VBZ
1979	2749	37	one	one	CD
1979	2749	38	of	of	IN
1979	2749	39	the	the	DT
1979	2749	40	National	National	NNP
1979	2749	41	Chicken	Chicken	NNP
1979	2749	42	Cooking	Cooking	NNP
1979	2749	43	Contest	Contest	NNP
1979	2749	44	winners	winner	NNS
1979	2749	45	,	,	,
1979	2749	46	and	and	CC
1979	2749	47	it	-PRON-	PRP
1979	2749	48	's	be	VBZ
1979	2749	49	easy	easy	JJ
1979	2749	50	enough	enough	RB
1979	2749	51	for	for	IN
1979	2749	52	the	the	DT
1979	2749	53	beginning	beginning	NN
1979	2749	54	cook	cook	NN
1979	2749	55	.	.	.
1979	2750	1	The	the	DT
1979	2750	2	original	original	JJ
1979	2750	3	recipe	recipe	NN
1979	2750	4	called	call	VBD
1979	2750	5	for	for	IN
1979	2750	6	adding	add	VBG
1979	2750	7	a	a	DT
1979	2750	8	teaspoon	teaspoon	NN
1979	2750	9	of	of	IN
1979	2750	10	salt	salt	NN
1979	2750	11	to	to	IN
1979	2750	12	the	the	DT
1979	2750	13	sweet	sweet	JJ
1979	2750	14	and	and	CC
1979	2750	15	sour	sour	JJ
1979	2750	16	mixture	mixture	NN
1979	2750	17	,	,	,
1979	2750	18	but	but	CC
1979	2750	19	I	-PRON-	PRP
1979	2750	20	found	find	VBD
1979	2750	21	that	that	IN
1979	2750	22	the	the	DT
1979	2750	23	salt	salt	NN
1979	2750	24	in	in	IN
1979	2750	25	the	the	DT
1979	2750	26	salad	salad	NN
1979	2750	27	dressing	dressing	NN
1979	2750	28	and	and	CC
1979	2750	29	the	the	DT
1979	2750	30	onion	onion	NN
1979	2750	31	soup	soup	NN
1979	2750	32	mix	mix	NN
1979	2750	33	was	be	VBD
1979	2750	34	enough	enough	JJ
1979	2750	35	.	.	.
1979	2751	1	If	if	IN
1979	2751	2	your	-PRON-	PRP$
1979	2751	3	kids	kid	NNS
1979	2751	4	like	like	IN
1979	2751	5	foods	food	NNS
1979	2751	6	salty	salty	JJ
1979	2751	7	,	,	,
1979	2751	8	they	-PRON-	PRP
1979	2751	9	may	may	MD
1979	2751	10	want	want	VB
1979	2751	11	to	to	TO
1979	2751	12	sprinkle	sprinkle	VB
1979	2751	13	more	more	RBR
1979	2751	14	on	on	RP
1979	2751	15	at	at	IN
1979	2751	16	the	the	DT
1979	2751	17	end	end	NN
1979	2751	18	.	.	.
1979	2752	1	1	1	CD
1979	2752	2	chicken	chicken	NN
1979	2752	3	,	,	,
1979	2752	4	cut	cut	VBN
1979	2752	5	in	in	IN
1979	2752	6	serving	serve	VBG
1979	2752	7	pieces	piece	NNS
1979	2752	8	1	1	CD
1979	2752	9	bottle	bottle	NN
1979	2752	10	(	(	-LRB-
1979	2752	11	8-ounces	8-ounces	CD
1979	2752	12	)	)	-RRB-
1979	2752	13	Russian	russian	JJ
1979	2752	14	salad	salad	NN
1979	2752	15	dressing	dress	VBG
1979	2752	16	1	1	CD
1979	2752	17	envelope	envelope	NN
1979	2752	18	(	(	-LRB-
1979	2752	19	1	1	CD
1979	2752	20	-	-	SYM
1979	2752	21	3/8-ounces	3/8-ounces	CD
1979	2752	22	)	)	-RRB-
1979	2752	23	dry	dry	JJ
1979	2752	24	onion	onion	NN
1979	2752	25	soup	soup	NN
1979	2752	26	mix	mix	NN
1979	2752	27	1	1	CD
1979	2752	28	jar	jar	NN
1979	2752	29	(	(	-LRB-
1979	2752	30	10-ounces	10-ounces	CD
1979	2752	31	)	)	-RRB-
1979	2752	32	apricot	apricot	NNP
1979	2752	33	preserves	preserve	NNS
1979	2752	34	Preheat	Preheat	NNP
1979	2752	35	oven	oven	VBD
1979	2752	36	to	to	IN
1979	2752	37	350oF.	350of.	CD
1979	2753	1	Place	place	NN
1979	2753	2	chicken	chicken	NN
1979	2753	3	,	,	,
1979	2753	4	skin	skin	NN
1979	2753	5	side	side	NN
1979	2753	6	up	up	RP
1979	2753	7	,	,	,
1979	2753	8	in	in	IN
1979	2753	9	single	single	JJ
1979	2753	10	layer	layer	NN
1979	2753	11	in	in	IN
1979	2753	12	large	large	JJ
1979	2753	13	shallow	shallow	JJ
1979	2753	14	baking	baking	NN
1979	2753	15	dish	dish	NN
1979	2753	16	.	.	.
1979	2754	1	In	in	IN
1979	2754	2	a	a	DT
1979	2754	3	large	large	JJ
1979	2754	4	measuring	measure	VBG
1979	2754	5	cup	cup	NN
1979	2754	6	combine	combine	NN
1979	2754	7	remaining	remain	VBG
1979	2754	8	ingredients	ingredient	NNS
1979	2754	9	and	and	CC
1979	2754	10	pour	pour	VBP
1979	2754	11	over	over	IN
1979	2754	12	chicken	chicken	NN
1979	2754	13	.	.	.
1979	2755	1	Bake	Bake	NNP
1979	2755	2	,	,	,
1979	2755	3	uncovered	uncover	VBD
1979	2755	4	,	,	,
1979	2755	5	for	for	IN
1979	2755	6	about	about	RB
1979	2755	7	1	1	CD
1979	2755	8	hour	hour	NN
1979	2755	9	,	,	,
1979	2755	10	or	or	CC
1979	2755	11	until	until	IN
1979	2755	12	cooked	cook	VBN
1979	2755	13	through	through	RB
1979	2755	14	.	.	.
1979	2756	1	TACO	TACO	NNP
1979	2756	2	DOGSServes	DOGSServes	NNP
1979	2756	3	6	6	CD
1979	2756	4	-	-	SYM
1979	2756	5	8	8	CD
1979	2756	6	Our	-PRON-	PRP$
1979	2756	7	neighbors	neighbor	NNS
1979	2756	8	South	south	RB
1979	2756	9	of	of	IN
1979	2756	10	the	the	DT
1979	2756	11	Border	Border	NNP
1979	2756	12	might	may	MD
1979	2756	13	be	be	VB
1979	2756	14	surprised	surprised	JJ
1979	2756	15	at	at	IN
1979	2756	16	this	this	DT
1979	2756	17	version	version	NN
1979	2756	18	of	of	IN
1979	2756	19	their	-PRON-	PRP$
1979	2756	20	tacos	taco	NNS
1979	2756	21	,	,	,
1979	2756	22	but	but	CC
1979	2756	23	it	-PRON-	PRP
1979	2756	24	's	be	VBZ
1979	2756	25	quick	quick	JJ
1979	2756	26	and	and	CC
1979	2756	27	good	good	JJ
1979	2756	28	.	.	.
1979	2757	1	8	8	CD
1979	2757	2	chicken	chicken	NN
1979	2757	3	franks	frank	NNS
1979	2757	4	8	8	CD
1979	2757	5	taco	taco	NNP
1979	2757	6	shells	shell	NNS
1979	2757	7	1	1	CD
1979	2757	8	can	can	NN
1979	2757	9	(	(	-LRB-
1979	2757	10	15-ounces	15-ounces	CD
1979	2757	11	)	)	-RRB-
1979	2757	12	chili	chili	NN
1979	2757	13	with	with	IN
1979	2757	14	beans	bean	NNS
1979	2757	15	1	1	CD
1979	2757	16	cup	cup	NN
1979	2757	17	shredded	shred	VBN
1979	2757	18	Monterey	Monterey	NNP
1979	2757	19	Jack	Jack	NNP
1979	2757	20	or	or	CC
1979	2757	21	cheddar	cheddar	NNP
1979	2757	22	erey	erey	NNP
1979	2757	23	Jack	Jack	NNP
1979	2757	24	or	or	CC
1979	2757	25	cheddar	cheddar	NNP
1979	2757	26	cheese	cheese	NN
1979	2757	27	1	1	CD
1979	2757	28	cup	cup	NN
1979	2757	29	shredded	shred	VBN
1979	2757	30	lettuce	lettuce	NN
1979	2757	31	1/2	1/2	CD
1979	2757	32	cup	cup	NN
1979	2757	33	diced	dice	VBN
1979	2757	34	tomato	tomato	NNP
1979	2757	35	Preheat	Preheat	NNP
1979	2757	36	oven	oven	VBD
1979	2757	37	to	to	IN
1979	2757	38	350F.	350f.	CD
1979	2758	1	Split	split	NN
1979	2758	2	franks	frank	NNS
1979	2758	3	in	in	IN
1979	2758	4	half	half	NN
1979	2758	5	lengthwise	lengthwise	RB
1979	2758	6	and	and	CC
1979	2758	7	grill	grill	VB
1979	2758	8	or	or	CC
1979	2758	9	fry	fry	VB
1979	2758	10	briefly	briefly	RB
1979	2758	11	.	.	.
1979	2759	1	Place	place	NN
1979	2759	2	franks	frank	NNS
1979	2759	3	in	in	IN
1979	2759	4	taco	taco	NNP
1979	2759	5	shells	shell	NNS
1979	2759	6	and	and	CC
1979	2759	7	top	top	VB
1979	2759	8	each	each	DT
1979	2759	9	with	with	IN
1979	2759	10	2	2	CD
1979	2759	11	tablespoons	tablespoon	NNS
1979	2759	12	chili	chili	NN
1979	2759	13	and	and	CC
1979	2759	14	1	1	CD
1979	2759	15	tablespoon	tablespoon	NN
1979	2759	16	cheese	cheese	NN
1979	2759	17	.	.	.
1979	2760	1	Place	place	NN
1979	2760	2	tacos	taco	NNS
1979	2760	3	on	on	IN
1979	2760	4	baking	baking	NN
1979	2760	5	sheet	sheet	NN
1979	2760	6	and	and	CC
1979	2760	7	bake	bake	NN
1979	2760	8	for	for	IN
1979	2760	9	15	15	CD
1979	2760	10	minutes	minute	NNS
1979	2760	11	,	,	,
1979	2760	12	or	or	CC
1979	2760	13	until	until	IN
1979	2760	14	chili	chili	NNP
1979	2760	15	is	be	VBZ
1979	2760	16	hot	hot	JJ
1979	2760	17	and	and	CC
1979	2760	18	cheese	cheese	NN
1979	2760	19	is	be	VBZ
1979	2760	20	melted	melt	VBN
1979	2760	21	.	.	.
1979	2761	1	Top	top	JJ
1979	2761	2	with	with	IN
1979	2761	3	taco	taco	NN
1979	2761	4	sauce	sauce	NN
1979	2761	5	,	,	,
1979	2761	6	lettuce	lettuce	NN
1979	2761	7	,	,	,
1979	2761	8	tomato	tomato	NNP
1979	2761	9	and	and	CC
1979	2761	10	remaining	remain	VBG
1979	2761	11	cheese	cheese	NN
1979	2761	12	.	.	.
1979	2762	1	Serve	serve	VB
1979	2762	2	immediately	immediately	RB
1979	2762	3	.	.	.
1979	2763	1	TATER	TATER	NNP
1979	2763	2	FRANKSServes	franksserve	NNS
1979	2763	3	6	6	CD
1979	2763	4	-	-	SYM
1979	2763	5	8	8	CD
1979	2763	6	This	this	DT
1979	2763	7	is	be	VBZ
1979	2763	8	inexpensive	inexpensive	JJ
1979	2763	9	and	and	CC
1979	2763	10	easy	easy	JJ
1979	2763	11	to	to	TO
1979	2763	12	like	like	VB
1979	2763	13	.	.	.
1979	2764	1	8	8	CD
1979	2764	2	chicken	chicken	NN
1979	2764	3	franks	frank	NNS
1979	2764	4	3	3	CD
1979	2764	5	tablespoons	tablespoon	NNS
1979	2764	6	melted	melt	VBN
1979	2764	7	butter	butter	NN
1979	2764	8	or	or	CC
1979	2764	9	margarine	margarine	NN
1979	2764	10	,	,	,
1979	2764	11	divided	divide	VBD
1979	2764	12	1	1	CD
1979	2764	13	-	-	HYPH
1979	2764	14	1/2	1/2	CD
1979	2764	15	tablespoons	tablespoon	NNS
1979	2764	16	milk	milk	NN
1979	2764	17	1	1	CD
1979	2764	18	teaspoon	teaspoon	NN
1979	2764	19	salt	salt	NN
1979	2764	20	or	or	CC
1979	2764	21	to	to	TO
1979	2764	22	taste	taste	VB
1979	2764	23	ground	ground	NN
1979	2764	24	pepper	pepper	NN
1979	2764	25	to	to	TO
1979	2764	26	taste	taste	NN
1979	2764	27	3	3	CD
1979	2764	28	cups	cup	NNS
1979	2764	29	cooked	cook	VBN
1979	2764	30	riced	rice	VBN
1979	2764	31	potatoes	potato	NNS
1979	2764	32	or	or	CC
1979	2764	33	very	very	RB
1979	2764	34	firm	firm	JJ
1979	2764	35	prepared	prepare	VBN
1979	2764	36	instant	instant	JJ
1979	2764	37	mashed	mash	VBN
1979	2764	38	potatoes	potato	NNS
1979	2764	39	2	2	CD
1979	2764	40	egg	egg	NN
1979	2764	41	yolks	yolk	NNS
1979	2764	42	2	2	CD
1979	2764	43	egg	egg	NN
1979	2764	44	whites	white	NNS
1979	2764	45	,	,	,
1979	2764	46	lightly	lightly	RB
1979	2764	47	beaten	beat	VBN
1979	2764	48	with	with	IN
1979	2764	49	1	1	CD
1979	2764	50	tablespoon	tablespoon	NN
1979	2764	51	water	water	NN
1979	2764	52	2	2	CD
1979	2764	53	-	-	SYM
1979	2764	54	1/2	1/2	CD
1979	2764	55	cups	cup	NNS
1979	2764	56	cornflake	cornflake	NN
1979	2764	57	crumbs	crumb	VBZ
1979	2764	58	Preheat	Preheat	NNP
1979	2764	59	oven	oven	VBD
1979	2764	60	to	to	IN
1979	2764	61	375oF.	375oF.	.
1979	2765	1	Pierce	pierce	NN
1979	2765	2	franks	frank	NNS
1979	2765	3	all	all	RB
1979	2765	4	over	over	RB
1979	2765	5	with	with	IN
1979	2765	6	a	a	DT
1979	2765	7	fork	fork	NN
1979	2765	8	.	.	.
1979	2766	1	Pour	pour	VB
1979	2766	2	half	half	NN
1979	2766	3	of	of	IN
1979	2766	4	butter	butter	NN
1979	2766	5	into	into	IN
1979	2766	6	a	a	DT
1979	2766	7	mixing	mix	VBG
1979	2766	8	bowl	bowl	NN
1979	2766	9	.	.	.
1979	2767	1	Add	add	VB
1979	2767	2	milk	milk	NN
1979	2767	3	,	,	,
1979	2767	4	salt	salt	NN
1979	2767	5	and	and	CC
1979	2767	6	pepper	pepper	NN
1979	2767	7	,	,	,
1979	2767	8	then	then	RB
1979	2767	9	add	add	VB
1979	2767	10	riced	rice	VBN
1979	2767	11	potatoes	potato	NNS
1979	2767	12	and	and	CC
1979	2767	13	beaten	beat	VBN
1979	2767	14	egg	egg	NN
1979	2767	15	yolks	yolk	NNS
1979	2767	16	.	.	.
1979	2768	1	(	(	-LRB-
1979	2768	2	If	if	IN
1979	2768	3	using	use	VBG
1979	2768	4	instant	instant	JJ
1979	2768	5	mashed	mash	VBN
1979	2768	6	potatoes	potato	NNS
1979	2768	7	,	,	,
1979	2768	8	omit	omit	NN
1979	2768	9	milk	milk	NN
1979	2768	10	.	.	.
1979	2768	11	)	)	-RRB-
1979	2769	1	Beat	beat	VB
1979	2769	2	thoroughly	thoroughly	RB
1979	2769	3	with	with	IN
1979	2769	4	wooden	wooden	JJ
1979	2769	5	spoon	spoon	NN
1979	2769	6	until	until	IN
1979	2769	7	well	well	RB
1979	2769	8	blended	blended	JJ
1979	2769	9	;	;	:
1979	2769	10	chill	chill	NN
1979	2769	11	until	until	IN
1979	2769	12	firm	firm	NN
1979	2769	13	enough	enough	RB
1979	2769	14	to	to	TO
1979	2769	15	handle	handle	VB
1979	2769	16	.	.	.
1979	2770	1	Divide	divide	NN
1979	2770	2	potato	potato	NN
1979	2770	3	mixture	mixture	NN
1979	2770	4	into	into	IN
1979	2770	5	eight	eight	CD
1979	2770	6	parts	part	NNS
1979	2770	7	.	.	.
1979	2771	1	Using	use	VBG
1979	2771	2	your	-PRON-	PRP$
1979	2771	3	hands	hand	NNS
1979	2771	4	,	,	,
1979	2771	5	form	form	VB
1979	2771	6	an	an	DT
1979	2771	7	even	even	JJ
1979	2771	8	layer	layer	NN
1979	2771	9	of	of	IN
1979	2771	10	potato	potato	NN
1979	2771	11	(	(	-LRB-
1979	2771	12	about	about	RB
1979	2771	13	1/2-	1/2-	CD
1979	2771	14	inch	inch	NN
1979	2771	15	thick	thick	JJ
1979	2771	16	)	)	-RRB-
1979	2771	17	around	around	IN
1979	2771	18	each	each	DT
1979	2771	19	frank	frank	JJ
1979	2771	20	.	.	.
1979	2772	1	If	if	IN
1979	2772	2	mixture	mixture	NN
1979	2772	3	is	be	VBZ
1979	2772	4	sticky	sticky	JJ
1979	2772	5	,	,	,
1979	2772	6	flour	flour	NN
1979	2772	7	hands	hand	NNS
1979	2772	8	lightly	lightly	RB
1979	2772	9	.	.	.
1979	2773	1	Roll	roll	VB
1979	2773	2	first	first	RB
1979	2773	3	in	in	IN
1979	2773	4	cornflake	cornflake	NN
1979	2773	5	crumbs	crumb	NNS
1979	2773	6	,	,	,
1979	2773	7	then	then	RB
1979	2773	8	in	in	IN
1979	2773	9	egg	egg	NN
1979	2773	10	white	white	JJ
1979	2773	11	and	and	CC
1979	2773	12	water	water	NN
1979	2773	13	mixture	mixture	NN
1979	2773	14	,	,	,
1979	2773	15	and	and	CC
1979	2773	16	again	again	RB
1979	2773	17	in	in	IN
1979	2773	18	crumbs	crumb	NNS
1979	2773	19	.	.	.
1979	2774	1	Place	place	NN
1979	2774	2	tater	tater	NN
1979	2774	3	franks	frank	VBZ
1979	2774	4	on	on	IN
1979	2774	5	buttered	butter	VBN
1979	2774	6	baking	baking	NN
1979	2774	7	sheet	sheet	NN
1979	2774	8	so	so	IN
1979	2774	9	they	-PRON-	PRP
1979	2774	10	are	be	VBP
1979	2774	11	not	not	RB
1979	2774	12	touching	touching	JJ
1979	2774	13	,	,	,
1979	2774	14	and	and	CC
1979	2774	15	drizzle	drizzle	VB
1979	2774	16	with	with	IN
1979	2774	17	remaining	remain	VBG
1979	2774	18	melted	melted	JJ
1979	2774	19	butter	butter	NN
1979	2774	20	.	.	.
1979	2775	1	Bake	bake	VB
1979	2775	2	in	in	IN
1979	2775	3	the	the	DT
1979	2775	4	middle	middle	NN
1979	2775	5	of	of	IN
1979	2775	6	the	the	DT
1979	2775	7	oven	oven	NN
1979	2775	8	for	for	IN
1979	2775	9	30	30	CD
1979	2775	10	minutes	minute	NNS
1979	2775	11	or	or	CC
1979	2775	12	until	until	IN
1979	2775	13	crisp	crisp	JJ
1979	2775	14	and	and	CC
1979	2775	15	golden	golden	JJ
1979	2775	16	brown	brown	NNP
1979	2775	17	.	.	.
1979	2776	1	Serve	serve	VB
1979	2776	2	immediately	immediately	RB
1979	2776	3	.	.	.
1979	2777	1	TEAM	TEAM	NNP
1979	2777	2	SPIRIT	SPIRIT	VBD
1979	2777	3	HEROSServes	herosserve	VBZ
1979	2777	4	8	8	CD
1979	2777	5	Your	-PRON-	PRP$
1979	2777	6	teenagers	teenager	NNS
1979	2777	7	can	can	MD
1979	2777	8	make	make	VB
1979	2777	9	this	this	DT
1979	2777	10	one	one	NN
1979	2777	11	.	.	.
1979	2778	1	If	if	IN
1979	2778	2	they	-PRON-	PRP
1979	2778	3	do	do	VBP
1979	2778	4	n't	not	RB
1979	2778	5	like	like	VB
1979	2778	6	peppers	pepper	NNS
1979	2778	7	or	or	CC
1979	2778	8	onions	onion	NNS
1979	2778	9	,	,	,
1979	2778	10	it	-PRON-	PRP
1979	2778	11	's	be	VBZ
1979	2778	12	fine	fine	JJ
1979	2778	13	to	to	TO
1979	2778	14	skip	skip	VB
1979	2778	15	them	-PRON-	PRP
1979	2778	16	.	.	.
1979	2779	1	8	8	CD
1979	2779	2	chicken	chicken	NN
1979	2779	3	franks	frank	NNS
1979	2779	4	8	8	CD
1979	2779	5	hero	hero	NN
1979	2779	6	rolls	roll	VBZ
1979	2779	7	4	4	CD
1979	2779	8	tablespoons	tablespoon	NNS
1979	2779	9	vegetable	vegetable	NN
1979	2779	10	oil	oil	NN
1979	2779	11	1	1	CD
1979	2779	12	onion	onion	NN
1979	2779	13	,	,	,
1979	2779	14	thinly	thinly	RB
1979	2779	15	sliced	slice	VBD
1979	2779	16	2	2	CD
1979	2779	17	green	green	JJ
1979	2779	18	peppers	pepper	NNS
1979	2779	19	,	,	,
1979	2779	20	cut	cut	VBN
1979	2779	21	into	into	IN
1979	2779	22	thin	thin	JJ
1979	2779	23	strips	strip	NNS
1979	2779	24	1	1	CD
1979	2779	25	-	-	HYPH
1979	2779	26	1/2	1/2	CD
1979	2779	27	cups	cup	NNS
1979	2779	28	tomato	tomato	NNP
1979	2779	29	sauce	sauce	NN
1979	2779	30	1	1	CD
1979	2779	31	tablespoon	tablespoon	NN
1979	2779	32	fresh	fresh	JJ
1979	2779	33	,	,	,
1979	2779	34	minced	mince	VBD
1979	2779	35	basil	basil	NN
1979	2779	36	or	or	CC
1979	2779	37	1	1	CD
1979	2779	38	teaspoon	teaspoon	NN
1979	2779	39	dried	dry	VBD
1979	2779	40	1	1	CD
1979	2779	41	tablespoon	tablespoon	NN
1979	2779	42	minced	mince	VBN
1979	2779	43	fresh	fresh	JJ
1979	2779	44	parsley	parsley	NNP
1979	2779	45	12	12	CD
1979	2779	46	slices	slice	NNS
1979	2779	47	Provolone	Provolone	NNP
1979	2779	48	cheese	cheese	NN
1979	2779	49	,	,	,
1979	2779	50	cut	cut	VBN
1979	2779	51	into	into	IN
1979	2779	52	half	half	JJ
1979	2779	53	-	-	HYPH
1979	2779	54	inch	inch	NN
1979	2779	55	strips	strip	NNS
1979	2779	56	Pierce	pierce	VB
1979	2779	57	each	each	DT
1979	2779	58	frank	frank	VBD
1979	2779	59	in	in	IN
1979	2779	60	several	several	JJ
1979	2779	61	places	place	NNS
1979	2779	62	with	with	IN
1979	2779	63	a	a	DT
1979	2779	64	fork	fork	NN
1979	2779	65	.	.	.
1979	2780	1	Cut	cut	NN
1979	2780	2	rolls	roll	NNS
1979	2780	3	lengthwise	lengthwise	RB
1979	2780	4	,	,	,
1979	2780	5	leaving	leave	VBG
1979	2780	6	the	the	DT
1979	2780	7	two	two	CD
1979	2780	8	halves	half	NNS
1979	2780	9	attached	attach	VBN
1979	2780	10	.	.	.
1979	2781	1	In	in	IN
1979	2781	2	a	a	DT
1979	2781	3	large	large	JJ
1979	2781	4	skillet	skillet	NN
1979	2781	5	over	over	IN
1979	2781	6	medium	medium	JJ
1979	2781	7	-	-	HYPH
1979	2781	8	low	low	JJ
1979	2781	9	heat	heat	NN
1979	2781	10	,	,	,
1979	2781	11	heat	heat	NN
1979	2781	12	oil	oil	NN
1979	2781	13	.	.	.
1979	2782	1	Add	add	VB
1979	2782	2	onions	onion	NNS
1979	2782	3	and	and	CC
1979	2782	4	peppers	pepper	NNS
1979	2782	5	and	and	CC
1979	2782	6	cook	cook	NN
1979	2782	7	for	for	IN
1979	2782	8	10	10	CD
1979	2782	9	minutes	minute	NNS
1979	2782	10	stirring	stir	VBG
1979	2782	11	often	often	RB
1979	2782	12	.	.	.
1979	2783	1	Add	add	VB
1979	2783	2	sauce	sauce	NN
1979	2783	3	and	and	CC
1979	2783	4	herbs	herb	NNS
1979	2783	5	;	;	:
1979	2783	6	stir	stir	NN
1979	2783	7	and	and	CC
1979	2783	8	simmer	simmer	JJ
1979	2783	9	5	5	CD
1979	2783	10	minutes	minute	NNS
1979	2783	11	.	.	.
1979	2784	1	Preheat	preheat	NN
1979	2784	2	oven	oven	VBD
1979	2784	3	to	to	IN
1979	2784	4	350oF.	350of.	CD
1979	2785	1	Place	place	NN
1979	2785	2	one	one	CD
1979	2785	3	frank	frank	VBD
1979	2785	4	in	in	IN
1979	2785	5	each	each	DT
1979	2785	6	roll	roll	NN
1979	2785	7	,	,	,
1979	2785	8	spoon	spoon	VB
1979	2785	9	equal	equal	JJ
1979	2785	10	amounts	amount	NNS
1979	2785	11	of	of	IN
1979	2785	12	sauce	sauce	NN
1979	2785	13	mixture	mixture	NN
1979	2785	14	over	over	IN
1979	2785	15	franks	frank	NNS
1979	2785	16	.	.	.
1979	2786	1	Close	close	JJ
1979	2786	2	roll	roll	NN
1979	2786	3	and	and	CC
1979	2786	4	wrap	wrap	VB
1979	2786	5	securely	securely	RB
1979	2786	6	in	in	IN
1979	2786	7	foil	foil	NN
1979	2786	8	.	.	.
1979	2787	1	Heat	heat	NN
1979	2787	2	for	for	IN
1979	2787	3	20	20	CD
1979	2787	4	minutes	minute	NNS
1979	2787	5	,	,	,
1979	2787	6	turning	turn	VBG
1979	2787	7	packages	package	NNS
1979	2787	8	after	after	IN
1979	2787	9	10	10	CD
1979	2787	10	minutes	minute	NNS
1979	2787	11	.	.	.
1979	2788	1	CHAPTER	chapter	NN
1979	2788	2	FIVE	five	CD
1979	2788	3	:	:	:
1979	2788	4	CHICKEN	CHICKEN	NNS
1979	2788	5	FOR	for	IN
1979	2788	6	BARBECUING	barbecuing	NN
1979	2788	7	:	:	:
1979	2788	8	America	America	NNP
1979	2788	9	's	's	POS
1979	2788	10	Love	Love	NNP
1979	2788	11	Affair	Affair	NNP
1979	2788	12	with	with	IN
1979	2788	13	an	an	DT
1979	2788	14	Old	Old	NNP
1979	2788	15	Flame	Flame	NNP
1979	2788	16	is	be	VBZ
1979	2788	17	Heating	heat	VBG
1979	2788	18	Up	up	RP
1979	2788	19	!	!	.
1979	2789	1	PHOTO	photo	UH
1979	2789	2	:	:	:
1979	2789	3	We	-PRON-	PRP
1979	2789	4	have	have	VBP
1979	2789	5	four	four	CD
1979	2789	6	good	good	JJ
1979	2789	7	barbecue	barbecue	NN
1979	2789	8	photos	photo	NNS
1979	2789	9	that	that	WDT
1979	2789	10	might	may	MD
1979	2789	11	go	go	VB
1979	2789	12	with	with	IN
1979	2789	13	this	this	DT
1979	2789	14	chapter	chapter	NN
1979	2789	15	.	.	.
1979	2790	1	They	-PRON-	PRP
1979	2790	2	're	be	VBP
1979	2790	3	paperclipped	paperclippe	VBN
1979	2790	4	in	in	IN
1979	2790	5	section	section	NN
1979	2790	6	labeled	label	VBN
1979	2790	7	page	page	NN
1979	2790	8	223	223	CD
1979	2790	9	.	.	.
1979	2791	1	Are	be	VBP
1979	2791	2	you	-PRON-	PRP
1979	2791	3	about	about	IN
1979	2791	4	to	to	TO
1979	2791	5	barbecue	barbecue	VB
1979	2791	6	something	something	NN
1979	2791	7	?	?	.
1979	2792	1	Then	then	RB
1979	2792	2	you	-PRON-	PRP
1979	2792	3	're	be	VBP
1979	2792	4	part	part	NN
1979	2792	5	of	of	IN
1979	2792	6	an	an	DT
1979	2792	7	ancient	ancient	JJ
1979	2792	8	tradition	tradition	NN
1979	2792	9	.	.	.
1979	2793	1	Barbecuing	barbecue	VBG
1979	2793	2	is	be	VBZ
1979	2793	3	actually	actually	RB
1979	2793	4	man	man	NN
1979	2793	5	's	's	POS
1979	2793	6	oldest	old	JJS
1979	2793	7	form	form	NN
1979	2793	8	of	of	IN
1979	2793	9	cooking	cooking	NN
1979	2793	10	;	;	:
1979	2793	11	the	the	DT
1979	2793	12	outdoors	outdoor	NNS
1979	2793	13	was	be	VBD
1979	2793	14	man	man	NN
1979	2793	15	's	's	POS
1979	2793	16	first	first	JJ
1979	2793	17	kitchen	kitchen	NN
1979	2793	18	and	and	CC
1979	2793	19	an	an	DT
1979	2793	20	open	open	JJ
1979	2793	21	fire	fire	NN
1979	2793	22	his	-PRON-	PRP$
1979	2793	23	first	first	JJ
1979	2793	24	stove	stove	NN
1979	2793	25	.	.	.
1979	2794	1	The	the	DT
1979	2794	2	earliest	early	JJS
1979	2794	3	cooking	cooking	NN
1979	2794	4	method	method	NN
1979	2794	5	was	be	VBD
1979	2794	6	to	to	TO
1979	2794	7	lay	lay	VB
1979	2794	8	food	food	NN
1979	2794	9	on	on	IN
1979	2794	10	smoldering	smolder	VBG
1979	2794	11	embers	ember	NNS
1979	2794	12	or	or	CC
1979	2794	13	impale	impale	VB
1979	2794	14	it	-PRON-	PRP
1979	2794	15	on	on	IN
1979	2794	16	sticks	stick	NNS
1979	2794	17	held	hold	VBN
1979	2794	18	over	over	IN
1979	2794	19	a	a	DT
1979	2794	20	fire	fire	NN
1979	2794	21	or	or	CC
1979	2794	22	dying	die	VBG
1979	2794	23	coals	coal	NNS
1979	2794	24	.	.	.
1979	2795	1	It	-PRON-	PRP
1979	2795	2	was	be	VBD
1979	2795	3	n't	not	RB
1979	2795	4	until	until	IN
1979	2795	5	the	the	DT
1979	2795	6	1950s	1950	NNS
1979	2795	7	,	,	,
1979	2795	8	however	however	RB
1979	2795	9	,	,	,
1979	2795	10	that	that	IN
1979	2795	11	backyard	backyard	NN
1979	2795	12	barbecuing	barbecue	VBG
1979	2795	13	as	as	IN
1979	2795	14	we	-PRON-	PRP
1979	2795	15	know	know	VBP
1979	2795	16	it	-PRON-	PRP
1979	2795	17	began	begin	VBD
1979	2795	18	to	to	TO
1979	2795	19	catch	catch	VB
1979	2795	20	on	on	RP
1979	2795	21	.	.	.
1979	2796	1	It	-PRON-	PRP
1979	2796	2	may	may	MD
1979	2796	3	surprise	surprise	VB
1979	2796	4	you	-PRON-	PRP
1979	2796	5	,	,	,
1979	2796	6	but	but	CC
1979	2796	7	auto	auto	NN
1979	2796	8	mogul	mogul	NN
1979	2796	9	Henry	Henry	NNP
1979	2796	10	Ford	Ford	NNP
1979	2796	11	played	play	VBD
1979	2796	12	a	a	DT
1979	2796	13	major	major	JJ
1979	2796	14	role	role	NN
1979	2796	15	in	in	IN
1979	2796	16	this$and	this$and	NNP
1979	2796	17	it	-PRON-	PRP
1979	2796	18	had	have	VBD
1979	2796	19	nothing	nothing	NN
1979	2796	20	to	to	TO
1979	2796	21	do	do	VB
1979	2796	22	with	with	IN
1979	2796	23	his	-PRON-	PRP$
1979	2796	24	automobiles	automobile	NNS
1979	2796	25	.	.	.
1979	2797	1	Ford	Ford	NNP
1979	2797	2	's	's	POS
1979	2797	3	contribution	contribution	NN
1979	2797	4	to	to	TO
1979	2797	5	backyard	backyard	VB
1979	2797	6	barbecuing	barbecue	VBG
1979	2797	7	was	be	VBD
1979	2797	8	the	the	DT
1979	2797	9	invention	invention	NN
1979	2797	10	of	of	IN
1979	2797	11	the	the	DT
1979	2797	12	charcoal	charcoal	NN
1979	2797	13	briquet	briquet	NN
1979	2797	14	.	.	.
1979	2798	1	In	in	IN
1979	2798	2	the	the	DT
1979	2798	3	late	late	JJ
1979	2798	4	1920s	1920	NNS
1979	2798	5	,	,	,
1979	2798	6	it	-PRON-	PRP
1979	2798	7	was	be	VBD
1979	2798	8	Ford	Ford	NNP
1979	2798	9	who	who	WP
1979	2798	10	had	have	VBD
1979	2798	11	the	the	DT
1979	2798	12	better	well	JJR
1979	2798	13	idea	idea	NN
1979	2798	14	of	of	IN
1979	2798	15	grinding	grind	VBG
1979	2798	16	charcoal	charcoal	NN
1979	2798	17	,	,	,
1979	2798	18	combining	combine	VBG
1979	2798	19	it	-PRON-	PRP
1979	2798	20	with	with	IN
1979	2798	21	a	a	DT
1979	2798	22	starch	starch	NN
1979	2798	23	,	,	,
1979	2798	24	and	and	CC
1979	2798	25	re	re	NN
1979	2798	26	-	-	VBG
1979	2798	27	forming	form	VBG
1979	2798	28	it	-PRON-	PRP
1979	2798	29	into	into	IN
1979	2798	30	uniform	uniform	JJ
1979	2798	31	pillow	pillow	NNP
1979	2798	32	shaped	shaped	JJ
1979	2798	33	briquets	briquet	NNS
1979	2798	34	.	.	.
1979	2799	1	These	these	DT
1979	2799	2	charcoal	charcoal	NN
1979	2799	3	briquets	briquet	NNS
1979	2799	4	burned	burn	VBD
1979	2799	5	more	more	RBR
1979	2799	6	consistently	consistently	RB
1979	2799	7	and	and	CC
1979	2799	8	more	more	RBR
1979	2799	9	evenly	evenly	RB
1979	2799	10	than	than	IN
1979	2799	11	randomly	randomly	RB
1979	2799	12	sized	sized	JJ
1979	2799	13	and	and	CC
1979	2799	14	shaped	shaped	JJ
1979	2799	15	lumps	lump	NNS
1979	2799	16	of	of	IN
1979	2799	17	charcoal	charcoal	NN
1979	2799	18	.	.	.
1979	2800	1	People	People	NNS
1979	2800	2	immediately	immediately	RB
1979	2800	3	began	begin	VBD
1979	2800	4	using	use	VBG
1979	2800	5	charcoal	charcoal	NN
1979	2800	6	briquets	briquet	NNS
1979	2800	7	for	for	IN
1979	2800	8	industrial	industrial	JJ
1979	2800	9	purposes	purpose	NNS
1979	2800	10	,	,	,
1979	2800	11	but	but	CC
1979	2800	12	backyard	backyard	NN
1979	2800	13	grills	grill	NNS
1979	2800	14	were	be	VBD
1979	2800	15	n't	not	RB
1979	2800	16	readily	readily	RB
1979	2800	17	available	available	JJ
1979	2800	18	yet	yet	RB
1979	2800	19	.	.	.
1979	2801	1	In	in	IN
1979	2801	2	the	the	DT
1979	2801	3	1950s	1950	NNS
1979	2801	4	,	,	,
1979	2801	5	when	when	WRB
1979	2801	6	backyard	backyard	NNP
1979	2801	7	grills	grill	NNS
1979	2801	8	became	become	VBD
1979	2801	9	widely	widely	RB
1979	2801	10	available	available	JJ
1979	2801	11	,	,	,
1979	2801	12	and	and	CC
1979	2801	13	outdoor	outdoor	JJ
1979	2801	14	cooking	cooking	NN
1979	2801	15	really	really	RB
1979	2801	16	began	begin	VBD
1979	2801	17	to	to	TO
1979	2801	18	take	take	VB
1979	2801	19	off	off	RP
1979	2801	20	.	.	.
1979	2802	1	The	the	DT
1979	2802	2	combination	combination	NN
1979	2802	3	of	of	IN
1979	2802	4	outdoor	outdoor	JJ
1979	2802	5	grills	grill	NNS
1979	2802	6	and	and	CC
1979	2802	7	the	the	DT
1979	2802	8	charcoal	charcoal	NN
1979	2802	9	briquets	briquet	NNS
1979	2802	10	made	make	VBD
1979	2802	11	barbecuing	barbecue	VBG
1979	2802	12	so	so	RB
1979	2802	13	easy	easy	JJ
1979	2802	14	and	and	CC
1979	2802	15	reliable	reliable	JJ
1979	2802	16	,	,	,
1979	2802	17	that	that	DT
1979	2802	18	today	today	NN
1979	2802	19	,	,	,
1979	2802	20	according	accord	VBG
1979	2802	21	to	to	IN
1979	2802	22	a	a	DT
1979	2802	23	Barbecue	Barbecue	NNP
1979	2802	24	Industry	Industry	NNP
1979	2802	25	Association	Association	NNP
1979	2802	26	survey	survey	NN
1979	2802	27	,	,	,
1979	2802	28	seven	seven	CD
1979	2802	29	out	out	IN
1979	2802	30	of	of	IN
1979	2802	31	ten	ten	CD
1979	2802	32	American	american	JJ
1979	2802	33	households	household	NNS
1979	2802	34	own	own	VBP
1979	2802	35	a	a	DT
1979	2802	36	barbecue	barbecue	NN
1979	2802	37	grill	grill	NN
1979	2802	38	,	,	,
1979	2802	39	and	and	CC
1979	2802	40	we	-PRON-	PRP
1979	2802	41	use	use	VBP
1979	2802	42	them	-PRON-	PRP
1979	2802	43	about	about	RB
1979	2802	44	1.5	1.5	CD
1979	2802	45	billion	billion	CD
1979	2802	46	times	time	NNS
1979	2802	47	a	a	DT
1979	2802	48	year	year	NN
1979	2802	49	total	total	NN
1979	2802	50	.	.	.
1979	2803	1	Frank	Frank	NNP
1979	2803	2	and	and	CC
1979	2803	3	I	-PRON-	PRP
1979	2803	4	also	also	RB
1979	2803	5	barbecue	barbecue	VBP
1979	2803	6	,	,	,
1979	2803	7	but	but	CC
1979	2803	8	it	-PRON-	PRP
1979	2803	9	took	take	VBD
1979	2803	10	some	some	DT
1979	2803	11	learning	learning	NN
1979	2803	12	on	on	IN
1979	2803	13	my	-PRON-	PRP$
1979	2803	14	part	part	NN
1979	2803	15	.	.	.
1979	2804	1	In	in	IN
1979	2804	2	spite	spite	NN
1979	2804	3	of	of	IN
1979	2804	4	being	be	VBG
1979	2804	5	someone	someone	NN
1979	2804	6	who	who	WP
1979	2804	7	loves	love	VBZ
1979	2804	8	to	to	TO
1979	2804	9	cook	cook	VB
1979	2804	10	,	,	,
1979	2804	11	before	before	IN
1979	2804	12	marrying	marry	VBG
1979	2804	13	Frank	Frank	NNP
1979	2804	14	,	,	,
1979	2804	15	I	-PRON-	PRP
1979	2804	16	'd	'd	MD
1979	2804	17	never	never	RB
1979	2804	18	barbecued	barbecue	VBN
1979	2804	19	.	.	.
1979	2805	1	I	-PRON-	PRP
1979	2805	2	'd	'd	MD
1979	2805	3	never	never	RB
1979	2805	4	even	even	RB
1979	2805	5	thought	think	VBN
1979	2805	6	to	to	TO
1979	2805	7	buy	buy	VB
1979	2805	8	an	an	DT
1979	2805	9	outdoor	outdoor	JJ
1979	2805	10	grill	grill	NN
1979	2805	11	.	.	.
1979	2806	1	What	what	WP
1979	2806	2	I	-PRON-	PRP
1979	2806	3	'd	have	VBD
1979	2806	4	been	be	VBN
1979	2806	5	missing	miss	VBG
1979	2806	6	!	!	.
1979	2807	1	Frank	Frank	NNP
1979	2807	2	does	do	VBZ
1979	2807	3	own	own	VB
1979	2807	4	a	a	DT
1979	2807	5	barbecue	barbecue	NN
1979	2807	6	,	,	,
1979	2807	7	a	a	DT
1979	2807	8	nice	nice	JJ
1979	2807	9	handsome	handsome	JJ
1979	2807	10	one	one	NN
1979	2807	11	that	that	WDT
1979	2807	12	can	can	MD
1979	2807	13	manage	manage	VB
1979	2807	14	chickenburgers	chickenburger	NNS
1979	2807	15	for	for	IN
1979	2807	16	our	-PRON-	PRP$
1979	2807	17	combined	combine	VBN
1979	2807	18	eighteen	eighteen	CD
1979	2807	19	children	child	NNS
1979	2807	20	and	and	CC
1979	2807	21	grandchildren	grandchild	NNS
1979	2807	22	all	all	RB
1979	2807	23	at	at	IN
1979	2807	24	once	once	RB
1979	2807	25	.	.	.
1979	2808	1	I	-PRON-	PRP
1979	2808	2	love	love	VBP
1979	2808	3	it	-PRON-	PRP
1979	2808	4	,	,	,
1979	2808	5	because	because	IN
1979	2808	6	we	-PRON-	PRP
1979	2808	7	can	can	MD
1979	2808	8	all	all	DT
1979	2808	9	be	be	VB
1979	2808	10	outdoors	outdoors	RB
1979	2808	11	,	,	,
1979	2808	12	playing	play	VBG
1979	2808	13	volley	volley	NN
1979	2808	14	ball	ball	NN
1979	2808	15	or	or	CC
1979	2808	16	watching	watch	VBG
1979	2808	17	the	the	DT
1979	2808	18	young	young	JJ
1979	2808	19	ones	one	NNS
1979	2808	20	,	,	,
1979	2808	21	with	with	IN
1979	2808	22	their	-PRON-	PRP$
1979	2808	23	arsenal	arsenal	NN
1979	2808	24	of	of	IN
1979	2808	25	squirt	squirt	NN
1979	2808	26	guns	gun	NNS
1979	2808	27	,	,	,
1979	2808	28	as	as	IN
1979	2808	29	they	-PRON-	PRP
1979	2808	30	gang	gang	VBP
1979	2808	31	up	up	RP
1979	2808	32	on	on	IN
1979	2808	33	Frank$and	frank$and	IN
1979	2808	34	the	the	DT
1979	2808	35	beauty	beauty	NN
1979	2808	36	of	of	IN
1979	2808	37	it	-PRON-	PRP
1979	2808	38	all	all	DT
1979	2808	39	is	be	VBZ
1979	2808	40	that	that	IN
1979	2808	41	no	no	DT
1979	2808	42	one	one	NN
1979	2808	43	has	have	VBZ
1979	2808	44	to	to	TO
1979	2808	45	miss	miss	VB
1979	2808	46	a	a	DT
1979	2808	47	moment	moment	NN
1979	2808	48	of	of	IN
1979	2808	49	the	the	DT
1979	2808	50	fun	fun	NN
1979	2808	51	by	by	IN
1979	2808	52	having	have	VBG
1979	2808	53	to	to	TO
1979	2808	54	go	go	VB
1979	2808	55	into	into	IN
1979	2808	56	the	the	DT
1979	2808	57	kitchen	kitchen	NN
1979	2808	58	to	to	TO
1979	2808	59	fuss	fuss	VB
1979	2808	60	with	with	IN
1979	2808	61	dinner	dinner	NN
1979	2808	62	.	.	.
1979	2809	1	If	if	IN
1979	2809	2	you	-PRON-	PRP
1979	2809	3	've	have	VB
1979	2809	4	been	be	VBN
1979	2809	5	barbecuing	barbecue	VBG
1979	2809	6	for	for	IN
1979	2809	7	years	year	NNS
1979	2809	8	,	,	,
1979	2809	9	skip	skip	NNS
1979	2809	10	ahead	ahead	RB
1979	2809	11	to	to	IN
1979	2809	12	the	the	DT
1979	2809	13	recipes	recipe	NNS
1979	2809	14	.	.	.
1979	2810	1	But	but	CC
1979	2810	2	if	if	IN
1979	2810	3	you	-PRON-	PRP
1979	2810	4	're	be	VBP
1979	2810	5	like	like	IN
1979	2810	6	me	-PRON-	PRP
1979	2810	7	and	and	CC
1979	2810	8	still	still	RB
1979	2810	9	new	new	JJ
1979	2810	10	at	at	IN
1979	2810	11	it	-PRON-	PRP
1979	2810	12	,	,	,
1979	2810	13	here	here	RB
1979	2810	14	are	be	VBP
1979	2810	15	some	some	DT
1979	2810	16	tips	tip	NNS
1979	2810	17	that	that	WDT
1979	2810	18	can	can	MD
1979	2810	19	help	help	VB
1979	2810	20	you	-PRON-	PRP
1979	2810	21	get	get	VB
1979	2810	22	uniformly	uniformly	RB
1979	2810	23	good	good	JJ
1979	2810	24	results	result	NNS
1979	2810	25	.	.	.
1979	2811	1	The	the	DT
1979	2811	2	tips	tip	NNS
1979	2811	3	come	come	VBP
1979	2811	4	from	from	IN
1979	2811	5	the	the	DT
1979	2811	6	Perdue	perdue	JJ
1979	2811	7	food	food	NN
1979	2811	8	scientists	scientist	NNS
1979	2811	9	and	and	CC
1979	2811	10	home	home	NN
1979	2811	11	economists	economist	NNS
1979	2811	12	,	,	,
1979	2811	13	from	from	IN
1979	2811	14	Cooperative	Cooperative	NNP
1979	2811	15	Extension	Extension	NNP
1979	2811	16	and	and	CC
1979	2811	17	from	from	IN
1979	2811	18	the	the	DT
1979	2811	19	Barbecue	Barbecue	NNP
1979	2811	20	Industry	Industry	NNP
1979	2811	21	Association	Association	NNP
1979	2811	22	.	.	.
1979	2812	1	_	_	NNP
1979	2812	2	Start	Start	NNP
1979	2812	3	with	with	IN
1979	2812	4	a	a	DT
1979	2812	5	clean	clean	JJ
1979	2812	6	grill	grill	NN
1979	2812	7	.	.	.
1979	2813	1	Removing	remove	VBG
1979	2813	2	old	old	JJ
1979	2813	3	ashes	ashe	NNS
1979	2813	4	assures	assure	VBZ
1979	2813	5	good	good	JJ
1979	2813	6	air	air	NN
1979	2813	7	circulation	circulation	NN
1979	2813	8	,	,	,
1979	2813	9	and	and	CC
1979	2813	10	cleaning	clean	VBG
1979	2813	11	away	away	RB
1979	2813	12	any	any	DT
1979	2813	13	cooked-	cooked-	NN
1979	2813	14	on	on	IN
1979	2813	15	bits	bit	NNS
1979	2813	16	of	of	IN
1979	2813	17	food	food	NN
1979	2813	18	results	result	NNS
1979	2813	19	in	in	IN
1979	2813	20	better	well	JJR
1979	2813	21	flavor	flavor	NN
1979	2813	22	and	and	CC
1979	2813	23	quality	quality	NN
1979	2813	24	.	.	.
1979	2814	1	_	_	NNP
1979	2814	2	Be	be	VB
1979	2814	3	sure	sure	JJ
1979	2814	4	to	to	TO
1979	2814	5	wash	wash	VB
1979	2814	6	everything	everything	NN
1979	2814	7	after	after	IN
1979	2814	8	handling	handle	VBG
1979	2814	9	raw	raw	JJ
1979	2814	10	meat	meat	NN
1979	2814	11	.	.	.
1979	2815	1	Do	do	VB
1979	2815	2	n't	not	RB
1979	2815	3	use	use	VB
1979	2815	4	the	the	DT
1979	2815	5	same	same	JJ
1979	2815	6	plate	plate	NN
1979	2815	7	for	for	IN
1979	2815	8	the	the	DT
1979	2815	9	cooked	cooked	JJ
1979	2815	10	meat	meat	NN
1979	2815	11	that	that	WDT
1979	2815	12	you	-PRON-	PRP
1979	2815	13	used	use	VBD
1979	2815	14	for	for	IN
1979	2815	15	the	the	DT
1979	2815	16	uncooked	uncooked	JJ
1979	2815	17	meat	meat	NN
1979	2815	18	unless	unless	IN
1979	2815	19	you	-PRON-	PRP
1979	2815	20	've	have	VB
1979	2815	21	washed	wash	VBN
1979	2815	22	it	-PRON-	PRP
1979	2815	23	in	in	IN
1979	2815	24	between	between	IN
1979	2815	25	.	.	.
1979	2816	1	_	_	NNP
1979	2816	2	Coat	Coat	NNP
1979	2816	3	grate	grate	VB
1979	2816	4	with	with	IN
1979	2816	5	vegetable	vegetable	NN
1979	2816	6	cooking	cooking	NN
1979	2816	7	spray	spray	NN
1979	2816	8	,	,	,
1979	2816	9	or	or	CC
1979	2816	10	brush	brush	NN
1979	2816	11	with	with	IN
1979	2816	12	cooking	cook	VBG
1979	2816	13	oil	oil	NN
1979	2816	14	to	to	TO
1979	2816	15	prevent	prevent	VB
1979	2816	16	food	food	NN
1979	2816	17	from	from	IN
1979	2816	18	sticking	stick	VBG
1979	2816	19	.	.	.
1979	2817	1	_	_	XX
1979	2817	2	If	if	IN
1979	2817	3	the	the	DT
1979	2817	4	basting	basting	NN
1979	2817	5	sauce	sauce	NN
1979	2817	6	contains	contain	VBZ
1979	2817	7	oil	oil	NN
1979	2817	8	,	,	,
1979	2817	9	however	however	RB
1979	2817	10	,	,	,
1979	2817	11	do	do	VBP
1979	2817	12	not	not	RB
1979	2817	13	grease	grease	VB
1979	2817	14	the	the	DT
1979	2817	15	grill	grill	NN
1979	2817	16	;	;	:
1979	2817	17	too	too	RB
1979	2817	18	much	much	JJ
1979	2817	19	oil	oil	NN
1979	2817	20	causes	cause	VBZ
1979	2817	21	flare	flare	NN
1979	2817	22	-	-	HYPH
1979	2817	23	ups	up	NNS
1979	2817	24	.	.	.
1979	2818	1	_	_	NNP
1979	2818	2	Prepare	Prepare	NNP
1979	2818	3	the	the	DT
1979	2818	4	fire	fire	NN
1979	2818	5	a	a	DT
1979	2818	6	half	half	JJ
1979	2818	7	hour	hour	NN
1979	2818	8	or	or	CC
1979	2818	9	more	more	JJR
1979	2818	10	before	before	IN
1979	2818	11	grilling	grill	VBG
1979	2818	12	.	.	.
1979	2819	1	For	for	IN
1979	2819	2	quick	quick	JJ
1979	2819	3	lighting	lighting	NN
1979	2819	4	,	,	,
1979	2819	5	use	use	VB
1979	2819	6	a	a	DT
1979	2819	7	chimney	chimney	NN
1979	2819	8	starter	starter	NN
1979	2819	9	with	with	IN
1979	2819	10	crumpled	crumple	VBN
1979	2819	11	newspaper	newspaper	NN
1979	2819	12	in	in	IN
1979	2819	13	the	the	DT
1979	2819	14	bottom	bottom	NN
1979	2819	15	and	and	CC
1979	2819	16	briquets	briquet	NNS
1979	2819	17	or	or	CC
1979	2819	18	charcoal	charcoal	NN
1979	2819	19	above	above	RB
1979	2819	20	.	.	.
1979	2820	1	Or	or	CC
1979	2820	2	stack	stack	VB
1979	2820	3	the	the	DT
1979	2820	4	charcoal	charcoal	NN
1979	2820	5	in	in	IN
1979	2820	6	a	a	DT
1979	2820	7	pyramid	pyramid	JJ
1979	2820	8	shape	shape	NN
1979	2820	9	and	and	CC
1979	2820	10	light	light	NN
1979	2820	11	with	with	IN
1979	2820	12	a	a	DT
1979	2820	13	liquid	liquid	NN
1979	2820	14	or	or	CC
1979	2820	15	electric	electric	JJ
1979	2820	16	starter	starter	NN
1979	2820	17	,	,	,
1979	2820	18	following	follow	VBG
1979	2820	19	the	the	DT
1979	2820	20	manufacturer	manufacturer	NN
1979	2820	21	's	's	POS
1979	2820	22	directions	direction	NNS
1979	2820	23	.	.	.
1979	2821	1	Charcoal	charcoal	NN
1979	2821	2	is	be	VBZ
1979	2821	3	ready	ready	JJ
1979	2821	4	for	for	IN
1979	2821	5	cooking	cook	VBG
1979	2821	6	when	when	WRB
1979	2821	7	it	-PRON-	PRP
1979	2821	8	's	be	VBZ
1979	2821	9	80	80	CD
1979	2821	10	%	%	NN
1979	2821	11	ashy	ashy	JJ
1979	2821	12	grey	grey	NNP
1979	2821	13	in	in	IN
1979	2821	14	daylight	daylight	NN
1979	2821	15	,	,	,
1979	2821	16	glowing	glow	VBG
1979	2821	17	red	red	JJ
1979	2821	18	at	at	IN
1979	2821	19	night	night	NN
1979	2821	20	.	.	.
1979	2822	1	This	this	DT
1979	2822	2	usually	usually	RB
1979	2822	3	takes	take	VBZ
1979	2822	4	about	about	RB
1979	2822	5	25	25	CD
1979	2822	6	to	to	TO
1979	2822	7	30	30	CD
1979	2822	8	minutes	minute	NNS
1979	2822	9	.	.	.
1979	2823	1	_	_	NNP
1979	2823	2	Toss	Toss	NNP
1979	2823	3	a	a	DT
1979	2823	4	handful	handful	NN
1979	2823	5	of	of	IN
1979	2823	6	aromatic	aromatic	JJ
1979	2823	7	wood	wood	NN
1979	2823	8	chips	chip	NNS
1979	2823	9	such	such	JJ
1979	2823	10	as	as	IN
1979	2823	11	mesquite	mesquite	NN
1979	2823	12	,	,	,
1979	2823	13	hickory	hickory	NN
1979	2823	14	,	,	,
1979	2823	15	alder	alder	NN
1979	2823	16	,	,	,
1979	2823	17	or	or	CC
1979	2823	18	fruitwood	fruitwood	NN
1979	2823	19	chips	chip	NNS
1979	2823	20	over	over	IN
1979	2823	21	the	the	DT
1979	2823	22	coals	coal	NNS
1979	2823	23	.	.	.
1979	2824	1	They	-PRON-	PRP
1979	2824	2	'll	will	MD
1979	2824	3	create	create	VB
1979	2824	4	a	a	DT
1979	2824	5	whole	whole	JJ
1979	2824	6	new	new	JJ
1979	2824	7	dimension	dimension	NN
1979	2824	8	of	of	IN
1979	2824	9	flavor	flavor	NN
1979	2824	10	without	without	IN
1979	2824	11	adding	add	VBG
1979	2824	12	any	any	DT
1979	2824	13	extra	extra	JJ
1979	2824	14	calories	calorie	NNS
1979	2824	15	.	.	.
1979	2825	1	_	_	NNP
1979	2825	2	Check	check	VB
1979	2825	3	the	the	DT
1979	2825	4	temperature	temperature	NN
1979	2825	5	of	of	IN
1979	2825	6	the	the	DT
1979	2825	7	fire	fire	NN
1979	2825	8	before	before	IN
1979	2825	9	cooking	cook	VBG
1979	2825	10	food	food	NN
1979	2825	11	to	to	TO
1979	2825	12	prevent	prevent	VB
1979	2825	13	over-	over-	NN
1979	2825	14	or	or	CC
1979	2825	15	under	under	RB
1979	2825	16	-	-	HYPH
1979	2825	17	cooking	cooking	NN
1979	2825	18	.	.	.
1979	2826	1	For	for	IN
1979	2826	2	most	most	JJS
1979	2826	3	of	of	IN
1979	2826	4	the	the	DT
1979	2826	5	recipes	recipe	NNS
1979	2826	6	in	in	IN
1979	2826	7	this	this	DT
1979	2826	8	chapter	chapter	NN
1979	2826	9	,	,	,
1979	2826	10	the	the	DT
1979	2826	11	fire	fire	NN
1979	2826	12	should	should	MD
1979	2826	13	be	be	VB
1979	2826	14	medium	medium	JJ
1979	2826	15	-	-	HYPH
1979	2826	16	hot	hot	JJ
1979	2826	17	with	with	IN
1979	2826	18	a	a	DT
1979	2826	19	single	single	JJ
1979	2826	20	,	,	,
1979	2826	21	even	even	RB
1979	2826	22	layer	layer	NN
1979	2826	23	of	of	IN
1979	2826	24	coals	coal	NNS
1979	2826	25	lightly	lightly	RB
1979	2826	26	covered	cover	VBN
1979	2826	27	with	with	IN
1979	2826	28	grey	grey	NNP
1979	2826	29	ash	ash	NNP
1979	2826	30	.	.	.
1979	2827	1	It	-PRON-	PRP
1979	2827	2	's	be	VBZ
1979	2827	3	relatively	relatively	RB
1979	2827	4	simple	simple	JJ
1979	2827	5	to	to	TO
1979	2827	6	judge	judge	VB
1979	2827	7	the	the	DT
1979	2827	8	temperature	temperature	NN
1979	2827	9	of	of	IN
1979	2827	10	a	a	DT
1979	2827	11	charcoal	charcoal	NN
1979	2827	12	fire	fire	NN
1979	2827	13	.	.	.
1979	2828	1	To	to	TO
1979	2828	2	do	do	VB
1979	2828	3	this	this	DT
1979	2828	4	,	,	,
1979	2828	5	hold	hold	VB
1979	2828	6	your	-PRON-	PRP$
1979	2828	7	hand	hand	NN
1979	2828	8	,	,	,
1979	2828	9	palm	palm	NN
1979	2828	10	side	side	NN
1979	2828	11	down	down	RB
1979	2828	12	,	,	,
1979	2828	13	at	at	IN
1979	2828	14	cooking	cooking	NN
1979	2828	15	height	height	RB
1979	2828	16	:	:	:
1979	2828	17	HOT	hot	JJ
1979	2828	18	-	-	:
1979	2828	19	You	-PRON-	PRP
1979	2828	20	can	can	MD
1979	2828	21	hold	hold	VB
1979	2828	22	your	-PRON-	PRP$
1979	2828	23	hand	hand	NN
1979	2828	24	over	over	IN
1979	2828	25	the	the	DT
1979	2828	26	coals	coal	NNS
1979	2828	27	for	for	IN
1979	2828	28	only	only	RB
1979	2828	29	2	2	CD
1979	2828	30	seconds	second	NNS
1979	2828	31	.	.	.
1979	2829	1	MEDIUM	MEDIUM	NNP
1979	2829	2	-	-	HYPH
1979	2829	3	HOT	hot	NN
1979	2829	4	-	-	:
1979	2829	5	You	-PRON-	PRP
1979	2829	6	can	can	MD
1979	2829	7	hold	hold	VB
1979	2829	8	your	-PRON-	PRP$
1979	2829	9	hand	hand	NN
1979	2829	10	over	over	IN
1979	2829	11	the	the	DT
1979	2829	12	coals	coal	NNS
1979	2829	13	3	3	CD
1979	2829	14	to	to	TO
1979	2829	15	4	4	CD
1979	2829	16	seconds	second	NNS
1979	2829	17	.	.	.
1979	2830	1	MEDIUM	MEDIUM	NNP
1979	2830	2	-	-	:
1979	2830	3	You	-PRON-	PRP
1979	2830	4	can	can	MD
1979	2830	5	hold	hold	VB
1979	2830	6	your	-PRON-	PRP$
1979	2830	7	hand	hand	NN
1979	2830	8	over	over	IN
1979	2830	9	the	the	DT
1979	2830	10	coals	coal	NNS
1979	2830	11	4	4	CD
1979	2830	12	to	to	TO
1979	2830	13	5	5	CD
1979	2830	14	seconds	second	NNS
1979	2830	15	.	.	.
1979	2831	1	_	_	NNP
1979	2831	2	Be	be	VB
1979	2831	3	patient	patient	JJ
1979	2831	4	.	.	.
1979	2832	1	If	if	IN
1979	2832	2	the	the	DT
1979	2832	3	fire	fire	NN
1979	2832	4	has	have	VBZ
1979	2832	5	n't	not	RB
1979	2832	6	cooled	cool	VBN
1979	2832	7	down	down	RP
1979	2832	8	adequately	adequately	RB
1979	2832	9	,	,	,
1979	2832	10	do	do	VB
1979	2832	11	not	not	RB
1979	2832	12	be	be	VB
1979	2832	13	tempted	tempt	VBN
1979	2832	14	to	to	TO
1979	2832	15	put	put	VB
1979	2832	16	your	-PRON-	PRP$
1979	2832	17	chicken	chicken	NN
1979	2832	18	on	on	RP
1979	2832	19	to	to	IN
1979	2832	20	cook	cook	VB
1979	2832	21	-	-	:
1979	2832	22	unless	unless	IN
1979	2832	23	you	-PRON-	PRP
1979	2832	24	like	like	VBP
1979	2832	25	"	"	``
1979	2832	26	blackened	blackened	JJ
1979	2832	27	bird	bird	NN
1979	2832	28	"	"	''
1979	2832	29	a	a	DT
1979	2832	30	lot	lot	NN
1979	2832	31	more	more	JJR
1979	2832	32	than	than	IN
1979	2832	33	I	-PRON-	PRP
1979	2832	34	do	do	VBP
1979	2832	35	.	.	.
1979	2833	1	_	_	XX
1979	2833	2	If	if	IN
1979	2833	3	you	-PRON-	PRP
1979	2833	4	're	be	VBP
1979	2833	5	dieting	diet	VBG
1979	2833	6	and	and	CC
1979	2833	7	want	want	VBP
1979	2833	8	to	to	TO
1979	2833	9	remove	remove	VB
1979	2833	10	the	the	DT
1979	2833	11	chicken	chicken	NN
1979	2833	12	's	's	POS
1979	2833	13	skin	skin	NN
1979	2833	14	,	,	,
1979	2833	15	do	do	VB
1979	2833	16	so	so	RB
1979	2833	17	after	after	IN
1979	2833	18	cooking	cooking	NN
1979	2833	19	,	,	,
1979	2833	20	not	not	RB
1979	2833	21	before	before	IN
1979	2833	22	.	.	.
1979	2834	1	Without	without	IN
1979	2834	2	some	some	DT
1979	2834	3	kind	kind	NN
1979	2834	4	of	of	IN
1979	2834	5	covering	covering	NN
1979	2834	6	,	,	,
1979	2834	7	the	the	DT
1979	2834	8	chicken	chicken	NN
1979	2834	9	will	will	MD
1979	2834	10	dry	dry	VB
1979	2834	11	out	out	RP
1979	2834	12	and	and	CC
1979	2834	13	toughen	toughen	VB
1979	2834	14	before	before	IN
1979	2834	15	it	-PRON-	PRP
1979	2834	16	finishes	finish	VBZ
1979	2834	17	cooking	cooking	NN
1979	2834	18	.	.	.
1979	2835	1	_	_	NNP
1979	2835	2	Turn	Turn	NNP
1979	2835	3	chicken	chicken	NN
1979	2835	4	frequently	frequently	RB
1979	2835	5	,	,	,
1979	2835	6	about	about	RB
1979	2835	7	every	every	DT
1979	2835	8	5	5	CD
1979	2835	9	minutes	minute	NNS
1979	2835	10	to	to	TO
1979	2835	11	insure	insure	VB
1979	2835	12	even	even	RB
1979	2835	13	doneness	doneness	JJ
1979	2835	14	and	and	CC
1979	2835	15	to	to	TO
1979	2835	16	prevent	prevent	VB
1979	2835	17	blistering	blistering	NN
1979	2835	18	.	.	.
1979	2836	1	_	_	XX
1979	2836	2	If	if	IN
1979	2836	3	flare	flare	NN
1979	2836	4	-	-	HYPH
1979	2836	5	ups	ups	NNP
1979	2836	6	occur	occur	VBP
1979	2836	7	,	,	,
1979	2836	8	remove	remove	VB
1979	2836	9	the	the	DT
1979	2836	10	food	food	NN
1979	2836	11	for	for	IN
1979	2836	12	a	a	DT
1979	2836	13	few	few	JJ
1979	2836	14	moments	moment	NNS
1979	2836	15	and	and	CC
1979	2836	16	sprinkle	sprinkle	VB
1979	2836	17	water	water	NN
1979	2836	18	lightly	lightly	RB
1979	2836	19	over	over	IN
1979	2836	20	the	the	DT
1979	2836	21	flames	flame	NNS
1979	2836	22	,	,	,
1979	2836	23	or	or	CC
1979	2836	24	smother	smother	VB
1979	2836	25	them	-PRON-	PRP
1979	2836	26	by	by	IN
1979	2836	27	covering	cover	VBG
1979	2836	28	the	the	DT
1979	2836	29	grill	grill	NN
1979	2836	30	.	.	.
1979	2837	1	A	a	DT
1979	2837	2	friend	friend	NN
1979	2837	3	of	of	IN
1979	2837	4	mine	-PRON-	PRP
1979	2837	5	who	who	WP
1979	2837	6	works	work	VBZ
1979	2837	7	for	for	IN
1979	2837	8	a	a	DT
1979	2837	9	volunteer	volunteer	NN
1979	2837	10	fire	fire	NN
1979	2837	11	department	department	NN
1979	2837	12	keeps	keep	VBZ
1979	2837	13	a	a	DT
1979	2837	14	laundry	laundry	JJ
1979	2837	15	squirt	squirt	NN
1979	2837	16	bottle	bottle	NN
1979	2837	17	handy	handy	JJ
1979	2837	18	for	for	IN
1979	2837	19	flare	flare	NN
1979	2837	20	-	-	HYPH
1979	2837	21	ups	up	NNS
1979	2837	22	.	.	.
1979	2838	1	_	_	NNP
1979	2838	2	To	to	TO
1979	2838	3	increase	increase	VB
1979	2838	4	the	the	DT
1979	2838	5	heat	heat	NN
1979	2838	6	,	,	,
1979	2838	7	you	-PRON-	PRP
1979	2838	8	can	can	MD
1979	2838	9	push	push	VB
1979	2838	10	coals	coal	NNS
1979	2838	11	together	together	RB
1979	2838	12	,	,	,
1979	2838	13	add	add	VB
1979	2838	14	more	more	JJR
1979	2838	15	coals	coal	NNS
1979	2838	16	or	or	CC
1979	2838	17	lower	lower	VB
1979	2838	18	the	the	DT
1979	2838	19	grilling	grilling	NN
1979	2838	20	surface	surface	NN
1979	2838	21	,	,	,
1979	2838	22	or	or	CC
1979	2838	23	fan	fan	NN
1979	2838	24	the	the	DT
1979	2838	25	fire	fire	NN
1979	2838	26	and	and	CC
1979	2838	27	tap	tap	VB
1979	2838	28	the	the	DT
1979	2838	29	ashes	ashe	NNS
1979	2838	30	from	from	IN
1979	2838	31	the	the	DT
1979	2838	32	coals	coal	NNS
1979	2838	33	.	.	.
1979	2839	1	_	_	NNP
1979	2839	2	To	to	TO
1979	2839	3	decrease	decrease	VB
1979	2839	4	heat	heat	NN
1979	2839	5	,	,	,
1979	2839	6	raise	raise	VB
1979	2839	7	the	the	DT
1979	2839	8	cooking	cooking	NN
1979	2839	9	grid	grid	NN
1979	2839	10	or	or	CC
1979	2839	11	sprinkle	sprinkle	VB
1979	2839	12	coals	coal	NNS
1979	2839	13	with	with	IN
1979	2839	14	a	a	DT
1979	2839	15	little	little	JJ
1979	2839	16	water	water	NN
1979	2839	17	.	.	.
1979	2840	1	_	_	NNP
1979	2840	2	Cook	Cook	NNP
1979	2840	3	white	white	JJ
1979	2840	4	-	-	HYPH
1979	2840	5	meat	meat	NN
1979	2840	6	poultry	poultry	NN
1979	2840	7	until	until	IN
1979	2840	8	juices	juice	NNS
1979	2840	9	run	run	VBP
1979	2840	10	clear	clear	JJ
1979	2840	11	and	and	CC
1979	2840	12	the	the	DT
1979	2840	13	meat	meat	NN
1979	2840	14	reaches	reach	VBZ
1979	2840	15	an	an	DT
1979	2840	16	internal	internal	JJ
1979	2840	17	temperature	temperature	NN
1979	2840	18	of	of	IN
1979	2840	19	170o	170o	NNPS
1979	2840	20	to	to	IN
1979	2840	21	175oF	175oF	NNP
1979	2840	22	and	and	CC
1979	2840	23	dark	dark	JJ
1979	2840	24	meat	meat	NN
1979	2840	25	to	to	IN
1979	2840	26	180o	180o	NNPS
1979	2840	27	to	to	IN
1979	2840	28	185oF	185oF	NNP
1979	2840	29	on	on	IN
1979	2840	30	a	a	DT
1979	2840	31	meat	meat	NN
1979	2840	32	thermometer	thermometer	NN
1979	2840	33	.	.	.
1979	2841	1	_	_	NNP
1979	2841	2	Grill	Grill	NNP
1979	2841	3	smaller	small	JJR
1979	2841	4	poultry	poultry	NN
1979	2841	5	parts	part	NNS
1979	2841	6	and	and	CC
1979	2841	7	Cornish	cornish	JJ
1979	2841	8	game	game	NN
1979	2841	9	hens	hen	NNS
1979	2841	10	directly	directly	RB
1979	2841	11	over	over	IN
1979	2841	12	a	a	DT
1979	2841	13	single	single	JJ
1979	2841	14	layer	layer	NN
1979	2841	15	of	of	IN
1979	2841	16	coals	coal	NNS
1979	2841	17	on	on	IN
1979	2841	18	an	an	DT
1979	2841	19	open	open	JJ
1979	2841	20	grill	grill	NN
1979	2841	21	or	or	CC
1979	2841	22	hibachi	hibachi	NN
1979	2841	23	.	.	.
1979	2842	1	_	_	NNP
1979	2842	2	Grill	Grill	NNP
1979	2842	3	whole	whole	JJ
1979	2842	4	birds	bird	NNS
1979	2842	5	and	and	CC
1979	2842	6	larger	large	JJR
1979	2842	7	parts	part	NNS
1979	2842	8	using	use	VBG
1979	2842	9	the	the	DT
1979	2842	10	indirect	indirect	JJ
1979	2842	11	method	method	NN
1979	2842	12	in	in	IN
1979	2842	13	a	a	DT
1979	2842	14	covered	cover	VBN
1979	2842	15	grill	grill	NN
1979	2842	16	.	.	.
1979	2843	1	Place	place	VB
1979	2843	2	a	a	DT
1979	2843	3	drip	drip	NN
1979	2843	4	pan	pan	NN
1979	2843	5	beneath	beneath	IN
1979	2843	6	the	the	DT
1979	2843	7	bird	bird	NN
1979	2843	8	;	;	:
1979	2843	9	the	the	DT
1979	2843	10	pan	pan	NN
1979	2843	11	should	should	MD
1979	2843	12	be	be	VB
1979	2843	13	slightly	slightly	RB
1979	2843	14	larger	large	JJR
1979	2843	15	than	than	IN
1979	2843	16	the	the	DT
1979	2843	17	bird	bird	NN
1979	2843	18	.	.	.
1979	2844	1	Fill	fill	VB
1979	2844	2	the	the	DT
1979	2844	3	pan	pan	NN
1979	2844	4	halfway	halfway	RB
1979	2844	5	with	with	IN
1979	2844	6	water	water	NN
1979	2844	7	,	,	,
1979	2844	8	and	and	CC
1979	2844	9	surround	surround	VB
1979	2844	10	it	-PRON-	PRP
1979	2844	11	with	with	IN
1979	2844	12	a	a	DT
1979	2844	13	double	double	JJ
1979	2844	14	layer	layer	NN
1979	2844	15	of	of	IN
1979	2844	16	coals	coal	NNS
1979	2844	17	to	to	TO
1979	2844	18	provide	provide	VB
1979	2844	19	longer	long	RBR
1979	2844	20	,	,	,
1979	2844	21	slower	slow	JJR
1979	2844	22	,	,	,
1979	2844	23	oven	oven	NNP
1979	2844	24	-	-	HYPH
1979	2844	25	like	like	JJ
1979	2844	26	cooking	cooking	NN
1979	2844	27	.	.	.
1979	2845	1	Add	add	VB
1979	2845	2	extra	extra	JJ
1979	2845	3	coals	coal	NNS
1979	2845	4	to	to	IN
1979	2845	5	the	the	DT
1979	2845	6	outer	outer	JJ
1979	2845	7	edge	edge	NN
1979	2845	8	of	of	IN
1979	2845	9	the	the	DT
1979	2845	10	fire	fire	NN
1979	2845	11	as	as	IN
1979	2845	12	needed	need	VBN
1979	2845	13	to	to	TO
1979	2845	14	extend	extend	VB
1979	2845	15	grilling	grill	VBG
1979	2845	16	.	.	.
1979	2846	1	_	_	NNP
1979	2846	2	To	to	TO
1979	2846	3	reduce	reduce	VB
1979	2846	4	the	the	DT
1979	2846	5	chance	chance	NN
1979	2846	6	of	of	IN
1979	2846	7	overbrowning	overbrowning	NN
1979	2846	8	,	,	,
1979	2846	9	apply	apply	VB
1979	2846	10	tomato-	tomato-	NNS
1979	2846	11	based	base	VBN
1979	2846	12	sauces	sauce	NNS
1979	2846	13	or	or	CC
1979	2846	14	those	those	DT
1979	2846	15	containing	contain	VBG
1979	2846	16	sugar	sugar	NN
1979	2846	17	or	or	CC
1979	2846	18	other	other	JJ
1979	2846	19	sweeteners	sweetener	NNS
1979	2846	20	only	only	RB
1979	2846	21	during	during	IN
1979	2846	22	last	last	JJ
1979	2846	23	20	20	CD
1979	2846	24	to	to	TO
1979	2846	25	30	30	CD
1979	2846	26	minutes	minute	NNS
1979	2846	27	of	of	IN
1979	2846	28	grilling	grill	VBG
1979	2846	29	.	.	.
1979	2847	1	_	_	NNP
1979	2847	2	To	to	TO
1979	2847	3	make	make	VB
1979	2847	4	breast	breast	NN
1979	2847	5	quarters	quarter	NNS
1979	2847	6	grill	grill	VB
1979	2847	7	more	more	RBR
1979	2847	8	quickly	quickly	RB
1979	2847	9	and	and	CC
1979	2847	10	evenly	evenly	RB
1979	2847	11	,	,	,
1979	2847	12	cut	cut	VBD
1979	2847	13	through	through	IN
1979	2847	14	the	the	DT
1979	2847	15	wing	wing	NN
1979	2847	16	joint	joint	JJ
1979	2847	17	to	to	TO
1979	2847	18	break	break	VB
1979	2847	19	it	-PRON-	PRP
1979	2847	20	and	and	CC
1979	2847	21	bring	bring	VB
1979	2847	22	the	the	DT
1979	2847	23	wing	wing	NN
1979	2847	24	closer	close	JJR
1979	2847	25	to	to	IN
1979	2847	26	the	the	DT
1979	2847	27	grill	grill	NN
1979	2847	28	.	.	.
1979	2848	1	_	_	NNP
1979	2848	2	Chicken	Chicken	NNP
1979	2848	3	should	should	MD
1979	2848	4	be	be	VB
1979	2848	5	well	well	RB
1979	2848	6	-	-	HYPH
1979	2848	7	done	do	VBN
1979	2848	8	.	.	.
1979	2849	1	If	if	IN
1979	2849	2	you	-PRON-	PRP
1979	2849	3	do	do	VBP
1979	2849	4	n't	not	RB
1979	2849	5	want	want	VB
1979	2849	6	to	to	TO
1979	2849	7	take	take	VB
1979	2849	8	the	the	DT
1979	2849	9	usual	usual	JJ
1979	2849	10	time	time	NN
1979	2849	11	it	-PRON-	PRP
1979	2849	12	takes	take	VBZ
1979	2849	13	,	,	,
1979	2849	14	cook	cook	VB
1979	2849	15	your	-PRON-	PRP$
1979	2849	16	chicken	chicken	NN
1979	2849	17	partially	partially	RB
1979	2849	18	in	in	IN
1979	2849	19	the	the	DT
1979	2849	20	microwave	microwave	NN
1979	2849	21	and	and	CC
1979	2849	22	then	then	RB
1979	2849	23	finish	finish	VB
1979	2849	24	it	-PRON-	PRP
1979	2849	25	on	on	IN
1979	2849	26	the	the	DT
1979	2849	27	grill	grill	NN
1979	2849	28	.	.	.
1979	2850	1	_	_	NNP
1979	2850	2	The	the	DT
1979	2850	3	basic	basic	JJ
1979	2850	4	guidelines	guideline	NNS
1979	2850	5	for	for	IN
1979	2850	6	timing	timing	NN
1979	2850	7	chicken	chicken	NN
1979	2850	8	on	on	IN
1979	2850	9	the	the	DT
1979	2850	10	grill	grill	NN
1979	2850	11	are	be	VBP
1979	2850	12	:	:	:
1979	2850	13	Parts$Cook	Parts$Cook	NNP
1979	2850	14	dark	dark	JJ
1979	2850	15	meat	meat	NN
1979	2850	16	30	30	CD
1979	2850	17	minutes	minute	NNS
1979	2850	18	,	,	,
1979	2850	19	white	white	JJ
1979	2850	20	meat	meat	NN
1979	2850	21	15	15	CD
1979	2850	22	minutes	minute	NNS
1979	2850	23	,	,	,
1979	2850	24	basting	baste	VBG
1979	2850	25	and	and	CC
1979	2850	26	turning	turn	VBG
1979	2850	27	every	every	DT
1979	2850	28	five	five	CD
1979	2850	29	or	or	CC
1979	2850	30	so	so	RB
1979	2850	31	minutes	minute	NNS
1979	2850	32	.	.	.
1979	2851	1	Halves$First	Halves$First	NNP
1979	2851	2	,	,	,
1979	2851	3	grill	grill	VB
1979	2851	4	skin	skin	NN
1979	2851	5	side	side	NN
1979	2851	6	down	down	RB
1979	2851	7	for	for	IN
1979	2851	8	5	5	CD
1979	2851	9	minutes	minute	NNS
1979	2851	10	,	,	,
1979	2851	11	then	then	RB
1979	2851	12	cook	cook	VB
1979	2851	13	covered	cover	VBN
1979	2851	14	,	,	,
1979	2851	15	skin	skin	NN
1979	2851	16	side	side	NN
1979	2851	17	up	up	RB
1979	2851	18	,	,	,
1979	2851	19	35	35	CD
1979	2851	20	-	-	SYM
1979	2851	21	40	40	CD
1979	2851	22	minutes	minute	NNS
1979	2851	23	.	.	.
1979	2852	1	Wings$10	wings$10	NN
1979	2852	2	minutes	minute	NNS
1979	2852	3	per	per	IN
1979	2852	4	side	side	NN
1979	2852	5	.	.	.
1979	2853	1	Whole$(about	whole$(about	RB
1979	2853	2	3	3	CD
1979	2853	3	and	and	CC
1979	2853	4	1/2	1/2	CD
1979	2853	5	pounds	pound	NNS
1979	2853	6	...	...	:
1979	2853	7	About	about	IN
1979	2853	8	1	1	CD
1979	2853	9	and	and	CC
1979	2853	10	1/4	1/4	CD
1979	2853	11	to	to	IN
1979	2853	12	1	1	CD
1979	2853	13	and	and	CC
1979	2853	14	1/2	1/2	CD
1979	2853	15	hours	hour	NNS
1979	2853	16	in	in	IN
1979	2853	17	a	a	DT
1979	2853	18	covered	cover	VBN
1979	2853	19	grill	grill	NN
1979	2853	20	,	,	,
1979	2853	21	1	1	CD
1979	2853	22	and	and	CC
1979	2853	23	1/2	1/2	CD
1979	2853	24	to	to	IN
1979	2853	25	2	2	CD
1979	2853	26	hours	hour	NNS
1979	2853	27	on	on	IN
1979	2853	28	rotisserie	rotisserie	NNP
1979	2853	29	.	.	.
1979	2854	1	_	_	NNP
1979	2854	2	Use	Use	NNP
1979	2854	3	tongs	tong	NNS
1979	2854	4	rather	rather	RB
1979	2854	5	than	than	IN
1979	2854	6	a	a	DT
1979	2854	7	fork	fork	NN
1979	2854	8	to	to	TO
1979	2854	9	turn	turn	VB
1979	2854	10	food	food	NN
1979	2854	11	gently	gently	RB
1979	2854	12	without	without	IN
1979	2854	13	losing	lose	VBG
1979	2854	14	juices	juice	NNS
1979	2854	15	.	.	.
1979	2855	1	_	_	XX
1979	2855	2	If	if	IN
1979	2855	3	you	-PRON-	PRP
1979	2855	4	plan	plan	VBP
1979	2855	5	to	to	TO
1979	2855	6	use	use	VB
1979	2855	7	marinade	marinade	NN
1979	2855	8	as	as	IN
1979	2855	9	a	a	DT
1979	2855	10	sauce	sauce	NN
1979	2855	11	to	to	TO
1979	2855	12	be	be	VB
1979	2855	13	served	serve	VBN
1979	2855	14	with	with	IN
1979	2855	15	chicken	chicken	NN
1979	2855	16	during	during	IN
1979	2855	17	the	the	DT
1979	2855	18	meal	meal	NN
1979	2855	19	,	,	,
1979	2855	20	be	be	VB
1979	2855	21	sure	sure	JJ
1979	2855	22	to	to	TO
1979	2855	23	cook	cook	VB
1979	2855	24	it	-PRON-	PRP
1979	2855	25	before	before	IN
1979	2855	26	using	use	VBG
1979	2855	27	.	.	.
1979	2856	1	You	-PRON-	PRP
1979	2856	2	want	want	VBP
1979	2856	3	to	to	TO
1979	2856	4	avoid	avoid	VB
1979	2856	5	the	the	DT
1979	2856	6	cross	cross	NN
1979	2856	7	-	-	NN
1979	2856	8	contamination	contamination	NN
1979	2856	9	that	that	WDT
1979	2856	10	can	can	MD
1979	2856	11	come	come	VB
1979	2856	12	from	from	IN
1979	2856	13	contact	contact	NN
1979	2856	14	with	with	IN
1979	2856	15	the	the	DT
1979	2856	16	uncooked	uncooked	JJ
1979	2856	17	chicken	chicken	NN
1979	2856	18	.	.	.
1979	2857	1	Temperatures	temperature	NNS
1979	2857	2	over	over	IN
1979	2857	3	140	140	CD
1979	2857	4	degrees	degree	NNS
1979	2857	5	will	will	MD
1979	2857	6	destroy	destroy	VB
1979	2857	7	any	any	DT
1979	2857	8	microbes	microbe	NNS
1979	2857	9	.	.	.
1979	2858	1	BEER	BEER	NNP
1979	2858	2	-	-	HYPH
1979	2858	3	BE	BE	NNP
1979	2858	4	-	-	HYPH
1979	2858	5	CUED	CUED	NNP
1979	2858	6	CHICKEN	CHICKEN	NNS
1979	2858	7	Serves	serve	VBZ
1979	2858	8	2	2	CD
1979	2858	9	-	-	SYM
1979	2858	10	4	4	CD
1979	2858	11	This	this	DT
1979	2858	12	is	be	VBZ
1979	2858	13	one	one	CD
1979	2858	14	of	of	IN
1979	2858	15	the	the	DT
1979	2858	16	National	National	NNP
1979	2858	17	Chicken	Chicken	NNP
1979	2858	18	Cooking	Cooking	NNP
1979	2858	19	Contest	Contest	NNP
1979	2858	20	winners	winner	NNS
1979	2858	21	.	.	.
1979	2859	1	It	-PRON-	PRP
1979	2859	2	's	be	VBZ
1979	2859	3	been	be	VBN
1979	2859	4	adapted	adapt	VBN
1979	2859	5	slightly	slightly	RB
1979	2859	6	,	,	,
1979	2859	7	and	and	CC
1979	2859	8	this	this	DT
1979	2859	9	version	version	NN
1979	2859	10	has	have	VBZ
1979	2859	11	the	the	DT
1979	2859	12	reputation	reputation	NN
1979	2859	13	of	of	IN
1979	2859	14	being	be	VBG
1979	2859	15	particularly	particularly	RB
1979	2859	16	popular	popular	JJ
1979	2859	17	with	with	IN
1979	2859	18	men	man	NNS
1979	2859	19	.	.	.
1979	2860	1	1	1	LS
1979	2860	2	can	can	NN
1979	2860	3	(	(	-LRB-
1979	2860	4	12-ounces	12-ounces	CD
1979	2860	5	)	)	-RRB-
1979	2860	6	beer	beer	NN
1979	2860	7	1	1	CD
1979	2860	8	tablespoon	tablespoon	NN
1979	2860	9	dark	dark	JJ
1979	2860	10	molasses	molasse	NNS
1979	2860	11	1	1	CD
1979	2860	12	tablespoon	tablespoon	NN
1979	2860	13	onion	onion	NN
1979	2860	14	juice	juice	NN
1979	2860	15	2	2	CD
1979	2860	16	tablespoons	tablespoon	NNS
1979	2860	17	lemon	lemon	NN
1979	2860	18	juice	juice	NN
1979	2860	19	1/2	1/2	CD
1979	2860	20	cup	cup	NNP
1979	2860	21	ketchup	ketchup	NN
1979	2860	22	1	1	CD
1979	2860	23	teaspoon	teaspoon	NN
1979	2860	24	salt	salt	NN
1979	2860	25	or	or	CC
1979	2860	26	to	to	TO
1979	2860	27	taste	taste	VB
1979	2860	28	1	1	CD
1979	2860	29	chicken	chicken	NN
1979	2860	30	,	,	,
1979	2860	31	cut	cut	VBN
1979	2860	32	in	in	IN
1979	2860	33	half	half	NN
1979	2860	34	lengthwise	lengthwise	RB
1979	2860	35	In	in	IN
1979	2860	36	a	a	DT
1979	2860	37	shallow	shallow	JJ
1979	2860	38	dish	dish	NN
1979	2860	39	combine	combine	NN
1979	2860	40	beer	beer	NN
1979	2860	41	,	,	,
1979	2860	42	molasses	molasse	NNS
1979	2860	43	,	,	,
1979	2860	44	onion	onion	NN
1979	2860	45	juice	juice	NN
1979	2860	46	,	,	,
1979	2860	47	lemon	lemon	NN
1979	2860	48	juice	juice	NN
1979	2860	49	,	,	,
1979	2860	50	ketchup	ketchup	NN
1979	2860	51	and	and	CC
1979	2860	52	salt	salt	NN
1979	2860	53	.	.	.
1979	2861	1	Add	add	NN
1979	2861	2	chicken	chicken	NN
1979	2861	3	,	,	,
1979	2861	4	cover	cover	NN
1979	2861	5	,	,	,
1979	2861	6	and	and	CC
1979	2861	7	marinate	marinate	VBP
1979	2861	8	3	3	CD
1979	2861	9	hours	hour	NNS
1979	2861	10	or	or	CC
1979	2861	11	longer	long	RBR
1979	2861	12	,	,	,
1979	2861	13	refrigerated	refrigerate	VBD
1979	2861	14	.	.	.
1979	2862	1	Grill	Grill	NNP
1979	2862	2	chicken	chicken	NN
1979	2862	3	5	5	CD
1979	2862	4	to	to	IN
1979	2862	5	6	6	CD
1979	2862	6	inches	inch	NNS
1979	2862	7	above	above	IN
1979	2862	8	medium	medium	JJ
1979	2862	9	-	-	HYPH
1979	2862	10	hot	hot	JJ
1979	2862	11	coals	coal	NNS
1979	2862	12	for	for	IN
1979	2862	13	35	35	CD
1979	2862	14	to	to	TO
1979	2862	15	45	45	CD
1979	2862	16	minutes	minute	NNS
1979	2862	17	or	or	CC
1979	2862	18	until	until	IN
1979	2862	19	cooked	cook	VBN
1979	2862	20	through	through	RB
1979	2862	21	.	.	.
1979	2863	1	Turn	turn	VB
1979	2863	2	and	and	CC
1979	2863	3	baste	baste	VB
1979	2863	4	with	with	IN
1979	2863	5	marinade	marinade	NN
1979	2863	6	every	every	DT
1979	2863	7	10	10	CD
1979	2863	8	to	to	TO
1979	2863	9	15	15	CD
1979	2863	10	minutes	minute	NNS
1979	2863	11	.	.	.
1979	2864	1	BONELESS	BONELESS	NNP
1979	2864	2	BREASTS	BREASTS	NNP
1979	2864	3	TANDOORIServes	tandooriserve	VBZ
1979	2864	4	4	4	CD
1979	2864	5	to	to	IN
1979	2864	6	6	6	CD
1979	2864	7	In	in	IN
1979	2864	8	many	many	JJ
1979	2864	9	eastern	eastern	JJ
1979	2864	10	countries	country	NNS
1979	2864	11	,	,	,
1979	2864	12	yogurt	yogurt	NNP
1979	2864	13	is	be	VBZ
1979	2864	14	a	a	DT
1979	2864	15	favorite	favorite	JJ
1979	2864	16	ingredient	ingredient	NN
1979	2864	17	for	for	IN
1979	2864	18	marinades	marinade	NNS
1979	2864	19	used	use	VBN
1979	2864	20	to	to	TO
1979	2864	21	flavor	flavor	VB
1979	2864	22	and	and	CC
1979	2864	23	tenderize	tenderize	VB
1979	2864	24	meats	meat	NNS
1979	2864	25	.	.	.
1979	2865	1	One	one	CD
1979	2865	2	of	of	IN
1979	2865	3	the	the	DT
1979	2865	4	most	most	RBS
1979	2865	5	famous	famous	JJ
1979	2865	6	of	of	IN
1979	2865	7	these	these	DT
1979	2865	8	recipes	recipe	NNS
1979	2865	9	is	be	VBZ
1979	2865	10	India	India	NNP
1979	2865	11	's	's	POS
1979	2865	12	Tandoori	Tandoori	NNP
1979	2865	13	Chicken	Chicken	NNP
1979	2865	14	,	,	,
1979	2865	15	which	which	WDT
1979	2865	16	takes	take	VBZ
1979	2865	17	its	-PRON-	PRP$
1979	2865	18	name	name	NN
1979	2865	19	from	from	IN
1979	2865	20	the	the	DT
1979	2865	21	clay	clay	NN
1979	2865	22	stove	stove	NN
1979	2865	23	called	call	VBD
1979	2865	24	a	a	DT
1979	2865	25	tandor	tandor	NN
1979	2865	26	in	in	IN
1979	2865	27	which	which	WDT
1979	2865	28	it	-PRON-	PRP
1979	2865	29	is	be	VBZ
1979	2865	30	cooked	cook	VBN
1979	2865	31	.	.	.
1979	2866	1	8	8	CD
1979	2866	2	boneless	boneless	NN
1979	2866	3	,	,	,
1979	2866	4	skinless	skinless	VB
1979	2866	5	chicken	chicken	NN
1979	2866	6	breast	breast	NN
1979	2866	7	halves	half	NNS
1979	2866	8	1	1	CD
1979	2866	9	cup	cup	NN
1979	2866	10	plain	plain	JJ
1979	2866	11	yogurt	yogurt	NNP
1979	2866	12	1/2	1/2	CD
1979	2866	13	cup	cup	NN
1979	2866	14	butter	butter	NN
1979	2866	15	or	or	CC
1979	2866	16	margarine	margarine	NN
1979	2866	17	1/4	1/4	CD
1979	2866	18	cup	cup	NN
1979	2866	19	fresh	fresh	JJ
1979	2866	20	lemon	lemon	NN
1979	2866	21	juice	juice	NN
1979	2866	22	2	2	CD
1979	2866	23	large	large	JJ
1979	2866	24	cloves	clove	NNS
1979	2866	25	garlic	garlic	NN
1979	2866	26	,	,	,
1979	2866	27	minced	mince	VBD
1979	2866	28	1	1	CD
1979	2866	29	teaspoon	teaspoon	NN
1979	2866	30	cinnamon	cinnamon	NN
1979	2866	31	1	1	CD
1979	2866	32	teaspoon	teaspoon	NN
1979	2866	33	ground	ground	NNP
1979	2866	34	cumin	cumin	NNP
1979	2866	35	1	1	CD
1979	2866	36	teaspoon	teaspoon	NN
1979	2866	37	ground	ground	NN
1979	2866	38	ginger	ginger	NN
1979	2866	39	1	1	CD
1979	2866	40	teaspoon	teaspoon	NN
1979	2866	41	turmeric	turmeric	NN
1979	2866	42	2	2	CD
1979	2866	43	teaspoons	teaspoon	NNS
1979	2866	44	ground	ground	NN
1979	2866	45	coriander	coriander	NN
1979	2866	46	salt	salt	NN
1979	2866	47	and	and	CC
1979	2866	48	ground	ground	NN
1979	2866	49	pepper	pepper	NN
1979	2866	50	to	to	TO
1979	2866	51	taste	taste	VB
1979	2866	52	lemon	lemon	NN
1979	2866	53	wedges	wedge	NNS
1979	2866	54	for	for	IN
1979	2866	55	garnish	garnish	NN
1979	2866	56	1/2	1/2	CD
1979	2866	57	cup	cup	NN
1979	2866	58	melted	melted	JJ
1979	2866	59	butter	butter	NN
1979	2866	60	In	in	IN
1979	2866	61	large	large	JJ
1979	2866	62	bowl	bowl	NN
1979	2866	63	combine	combine	NN
1979	2866	64	yogurt	yogurt	NNP
1979	2866	65	,	,	,
1979	2866	66	butter	butter	NN
1979	2866	67	,	,	,
1979	2866	68	lemon	lemon	NN
1979	2866	69	juice	juice	NN
1979	2866	70	and	and	CC
1979	2866	71	spices	spice	NNS
1979	2866	72	.	.	.
1979	2867	1	Place	place	NN
1979	2867	2	chicken	chicken	NN
1979	2867	3	breasts	breast	NNS
1979	2867	4	in	in	IN
1979	2867	5	mixture	mixture	NN
1979	2867	6	and	and	CC
1979	2867	7	turn	turn	VB
1979	2867	8	to	to	IN
1979	2867	9	coat	coat	NN
1979	2867	10	well	well	RB
1979	2867	11	.	.	.
1979	2868	1	Cover	cover	NN
1979	2868	2	and	and	CC
1979	2868	3	marinate	marinate	VB
1979	2868	4	for	for	IN
1979	2868	5	3	3	CD
1979	2868	6	hours	hour	NNS
1979	2868	7	or	or	CC
1979	2868	8	longer	long	RBR
1979	2868	9	,	,	,
1979	2868	10	refrigerated	refrigerate	VBD
1979	2868	11	.	.	.
1979	2869	1	Remove	remove	VB
1979	2869	2	chicken	chicken	NN
1979	2869	3	from	from	IN
1979	2869	4	marinade	marinade	NN
1979	2869	5	and	and	CC
1979	2869	6	grill	grill	NNP
1979	2869	7	5	5	CD
1979	2869	8	to	to	IN
1979	2869	9	6	6	CD
1979	2869	10	inches	inch	NNS
1979	2869	11	above	above	IN
1979	2869	12	medium	medium	JJ
1979	2869	13	-	-	HYPH
1979	2869	14	hot	hot	JJ
1979	2869	15	coals	coal	NNS
1979	2869	16	for	for	IN
1979	2869	17	10	10	CD
1979	2869	18	minutes	minute	NNS
1979	2869	19	Turn	turn	VBP
1979	2869	20	and	and	CC
1979	2869	21	baste	baste	NNP
1979	2869	22	2	2	CD
1979	2869	23	to	to	IN
1979	2869	24	3	3	CD
1979	2869	25	times	time	NNS
1979	2869	26	with	with	IN
1979	2869	27	marinade	marinade	NN
1979	2869	28	.	.	.
1979	2870	1	Serve	serve	VB
1979	2870	2	with	with	IN
1979	2870	3	lemon	lemon	NN
1979	2870	4	wedges	wedge	NNS
1979	2870	5	.	.	.
1979	2871	1	BRANDY	BRANDY	NNP
1979	2871	2	-	-	HYPH
1979	2871	3	ORANGE	ORANGE	NNP
1979	2871	4	BARBECUED	BARBECUED	NNP
1979	2871	5	CORNISHServes	cornishserve	NNS
1979	2871	6	2	2	CD
1979	2871	7	-	-	SYM
1979	2871	8	4	4	CD
1979	2871	9	When	when	WRB
1979	2871	10	choosing	choose	VBG
1979	2871	11	the	the	DT
1979	2871	12	brandy	brandy	NN
1979	2871	13	for	for	IN
1979	2871	14	this	this	DT
1979	2871	15	,	,	,
1979	2871	16	I	-PRON-	PRP
1979	2871	17	'd	'd	MD
1979	2871	18	recommend	recommend	VB
1979	2871	19	a	a	DT
1979	2871	20	California	California	NNP
1979	2871	21	brandy	brandy	NN
1979	2871	22	in	in	IN
1979	2871	23	preference	preference	NN
1979	2871	24	to	to	IN
1979	2871	25	an	an	DT
1979	2871	26	imported	import	VBN
1979	2871	27	one	one	NN
1979	2871	28	.	.	.
1979	2872	1	The	the	DT
1979	2872	2	California	California	NNP
1979	2872	3	ones	one	NNS
1979	2872	4	tend	tend	VBP
1979	2872	5	to	to	TO
1979	2872	6	be	be	VB
1979	2872	7	lighter	light	JJR
1979	2872	8	and	and	CC
1979	2872	9	more	more	JJR
1979	2872	10	fruity	fruity	NN
1979	2872	11	,	,	,
1979	2872	12	which	which	WDT
1979	2872	13	makes	make	VBZ
1979	2872	14	them	-PRON-	PRP
1979	2872	15	appropriate	appropriate	JJ
1979	2872	16	for	for	IN
1979	2872	17	this	this	DT
1979	2872	18	recipe	recipe	NN
1979	2872	19	.	.	.
1979	2873	1	2	2	CD
1979	2873	2	fresh	fresh	JJ
1979	2873	3	Cornish	cornish	JJ
1979	2873	4	hens	hen	NNS
1979	2873	5	1	1	CD
1979	2873	6	tablespoon	tablespoon	NN
1979	2873	7	vegetable	vegetable	NN
1979	2873	8	oil	oil	NN
1979	2873	9	2	2	CD
1979	2873	10	tablespoons	tablespoon	NNS
1979	2873	11	fresh	fresh	JJ
1979	2873	12	lemon	lemon	NN
1979	2873	13	juice	juice	NN
1979	2873	14	,	,	,
1979	2873	15	divided	divide	VBD
1979	2873	16	1/2	1/2	CD
1979	2873	17	teaspoon	teaspoon	NN
1979	2873	18	ground	ground	NN
1979	2873	19	ginger	ginger	NN
1979	2873	20	,	,	,
1979	2873	21	divided	divide	VBD
1979	2873	22	salt	salt	NN
1979	2873	23	and	and	CC
1979	2873	24	ground	ground	NN
1979	2873	25	pepper	pepper	NN
1979	2873	26	to	to	TO
1979	2873	27	taste	taste	NN
1979	2873	28	1/4	1/4	CD
1979	2873	29	cup	cup	NNP
1979	2873	30	orange	orange	NNP
1979	2873	31	marmalade	marmalade	NN
1979	2873	32	1	1	CD
1979	2873	33	tablespoon	tablespoon	NN
1979	2873	34	brandy	brandy	NN
1979	2873	35	With	with	IN
1979	2873	36	kitchen	kitchen	NN
1979	2873	37	string	string	NN
1979	2873	38	,	,	,
1979	2873	39	tie	tie	VB
1979	2873	40	drumsticks	drumstick	NNS
1979	2873	41	together	together	RB
1979	2873	42	.	.	.
1979	2874	1	Rub	Rub	NNP
1979	2874	2	hens	hen	NNS
1979	2874	3	with	with	IN
1979	2874	4	oil	oil	NN
1979	2874	5	and	and	CC
1979	2874	6	1	1	CD
1979	2874	7	tablespoon	tablespoon	NN
1979	2874	8	lemon	lemon	NN
1979	2874	9	juice	juice	NN
1979	2874	10	;	;	:
1979	2874	11	sprinkle	sprinkle	VB
1979	2874	12	with	with	IN
1979	2874	13	1/4	1/4	CD
1979	2874	14	teaspoon	teaspoon	NN
1979	2874	15	ginger	ginger	NN
1979	2874	16	,	,	,
1979	2874	17	salt	salt	NN
1979	2874	18	and	and	CC
1979	2874	19	pepper	pepper	NN
1979	2874	20	.	.	.
1979	2875	1	In	in	IN
1979	2875	2	small	small	JJ
1979	2875	3	bowl	bowl	NN
1979	2875	4	,	,	,
1979	2875	5	combine	combine	VB
1979	2875	6	marmalade	marmalade	NN
1979	2875	7	,	,	,
1979	2875	8	brandy	brandy	NN
1979	2875	9	,	,	,
1979	2875	10	remaining	remain	VBG
1979	2875	11	lemon	lemon	NN
1979	2875	12	juice	juice	NN
1979	2875	13	and	and	CC
1979	2875	14	ginger	ginger	NN
1979	2875	15	;	;	:
1979	2875	16	set	set	VBN
1979	2875	17	aside	aside	RB
1979	2875	18	.	.	.
1979	2876	1	Place	place	NN
1979	2876	2	hens	hen	NNS
1979	2876	3	on	on	IN
1979	2876	4	grill	grill	JJ
1979	2876	5	breast	breast	NN
1979	2876	6	side	side	NN
1979	2876	7	up	up	RP
1979	2876	8	.	.	.
1979	2877	1	Grill	Grill	NNP
1979	2877	2	,	,	,
1979	2877	3	covered	cover	VBD
1979	2877	4	5	5	CD
1979	2877	5	to	to	IN
1979	2877	6	6-inches	6-inches	CD
1979	2877	7	above	above	IN
1979	2877	8	medium	medium	JJ
1979	2877	9	-	-	HYPH
1979	2877	10	hot	hot	JJ
1979	2877	11	coals	coal	NNS
1979	2877	12	50	50	CD
1979	2877	13	to	to	TO
1979	2877	14	60	60	CD
1979	2877	15	minutes	minute	NNS
1979	2877	16	.	.	.
1979	2878	1	After	after	IN
1979	2878	2	40	40	CD
1979	2878	3	minutes	minute	NNS
1979	2878	4	,	,	,
1979	2878	5	brush	brush	NN
1979	2878	6	hens	hen	NNS
1979	2878	7	with	with	IN
1979	2878	8	brandy	brandy	NN
1979	2878	9	-	-	HYPH
1979	2878	10	orange	orange	NN
1979	2878	11	sauce	sauce	NN
1979	2878	12	.	.	.
1979	2879	1	Cook	Cook	NNP
1979	2879	2	,	,	,
1979	2879	3	basting	baste	VBG
1979	2879	4	3	3	CD
1979	2879	5	to	to	IN
1979	2879	6	4	4	CD
1979	2879	7	times	time	NNS
1979	2879	8	,	,	,
1979	2879	9	until	until	IN
1979	2879	10	juices	juice	NNS
1979	2879	11	run	run	VBP
1979	2879	12	clear	clear	JJ
1979	2879	13	with	with	IN
1979	2879	14	no	no	DT
1979	2879	15	hint	hint	NN
1979	2879	16	of	of	IN
1979	2879	17	pink	pink	NN
1979	2879	18	when	when	WRB
1979	2879	19	thigh	thigh	NNP
1979	2879	20	is	be	VBZ
1979	2879	21	pierced	pierce	VBN
1979	2879	22	.	.	.
1979	2880	1	CHICK	CHICK	NNP
1979	2880	2	KEBABSServes	kebabsserve	VBZ
1979	2880	3	6	6	CD
1979	2880	4	These	these	DT
1979	2880	5	chick	chick	NNP
1979	2880	6	kebabs	kebab	NNS
1979	2880	7	go	go	VBP
1979	2880	8	wonderfully	wonderfully	RB
1979	2880	9	with	with	IN
1979	2880	10	rice	rice	NN
1979	2880	11	.	.	.
1979	2881	1	As	as	IN
1979	2881	2	someone	someone	NN
1979	2881	3	who	who	WP
1979	2881	4	grows	grow	VBZ
1979	2881	5	rice	rice	NN
1979	2881	6	commercially	commercially	RB
1979	2881	7	,	,	,
1979	2881	8	it	-PRON-	PRP
1979	2881	9	hurts	hurt	VBZ
1979	2881	10	me	-PRON-	PRP
1979	2881	11	to	to	TO
1979	2881	12	say	say	VB
1979	2881	13	this	this	DT
1979	2881	14	,	,	,
1979	2881	15	but	but	CC
1979	2881	16	for	for	IN
1979	2881	17	this	this	DT
1979	2881	18	recipe	recipe	NN
1979	2881	19	,	,	,
1979	2881	20	I	-PRON-	PRP
1979	2881	21	recommend	recommend	VBP
1979	2881	22	a	a	DT
1979	2881	23	kind	kind	NN
1979	2881	24	of	of	IN
1979	2881	25	rice	rice	NN
1979	2881	26	I	-PRON-	PRP
1979	2881	27	do	do	VBP
1979	2881	28	n't	not	RB
1979	2881	29	grow	grow	VB
1979	2881	30	,	,	,
1979	2881	31	the	the	DT
1979	2881	32	long	long	JJ
1979	2881	33	grain	grain	NN
1979	2881	34	kind	kind	NN
1979	2881	35	that	that	WDT
1979	2881	36	cooks	cook	VBZ
1979	2881	37	up	up	RP
1979	2881	38	fluffy	fluffy	JJ
1979	2881	39	with	with	IN
1979	2881	40	each	each	DT
1979	2881	41	grain	grain	NN
1979	2881	42	separate	separate	JJ
1979	2881	43	.	.	.
1979	2882	1	(	(	-LRB-
1979	2882	2	I	-PRON-	PRP
1979	2882	3	grow	grow	VBP
1979	2882	4	short	short	JJ
1979	2882	5	or	or	CC
1979	2882	6	medium	medium	JJ
1979	2882	7	grain	grain	NN
1979	2882	8	rice	rice	NN
1979	2882	9	which	which	WDT
1979	2882	10	is	be	VBZ
1979	2882	11	always	always	RB
1979	2882	12	sticky	sticky	JJ
1979	2882	13	,	,	,
1979	2882	14	no	no	RB
1979	2882	15	matter	matter	RB
1979	2882	16	how	how	WRB
1979	2882	17	you	-PRON-	PRP
1979	2882	18	cook	cook	VBP
1979	2882	19	it	-PRON-	PRP
1979	2882	20	.	.	.
1979	2882	21	)	)	-RRB-
1979	2883	1	6	6	CD
1979	2883	2	boneless	boneless	NN
1979	2883	3	,	,	,
1979	2883	4	skinless	skinless	VB
1979	2883	5	chicken	chicken	NN
1979	2883	6	breast	breast	NN
1979	2883	7	halves	half	NNS
1979	2883	8	1/4	1/4	CD
1979	2883	9	pound	pound	NN
1979	2883	10	small	small	JJ
1979	2883	11	,	,	,
1979	2883	12	fresh	fresh	JJ
1979	2883	13	mushrooms	mushroom	NNS
1979	2883	14	1	1	CD
1979	2883	15	can	can	NN
1979	2883	16	(	(	-LRB-
1979	2883	17	7	7	CD
1979	2883	18	-	-	SYM
1979	2883	19	1/2-ounces	1/2-ounces	CD
1979	2883	20	)	)	-RRB-
1979	2883	21	whole	whole	JJ
1979	2883	22	white	white	JJ
1979	2883	23	onions	onion	NNS
1979	2883	24	1	1	CD
1979	2883	25	green	green	JJ
1979	2883	26	pepper	pepper	NN
1979	2883	27	,	,	,
1979	2883	28	cut	cut	VBN
1979	2883	29	in	in	IN
1979	2883	30	one	one	CD
1979	2883	31	-	-	HYPH
1979	2883	32	inch	inch	NN
1979	2883	33	squares	square	NNS
1979	2883	34	Marinade	marinade	NN
1979	2883	35	:	:	:
1979	2883	36	1/4	1/4	CD
1979	2883	37	cup	cup	NN
1979	2883	38	oil	oil	NN
1979	2883	39	2	2	CD
1979	2883	40	tablespoons	tablespoon	NNS
1979	2883	41	vinegar	vinegar	NN
1979	2883	42	1	1	CD
1979	2883	43	can	can	NN
1979	2883	44	(	(	-LRB-
1979	2883	45	8-ounces	8-ounces	CD
1979	2883	46	)	)	-RRB-
1979	2883	47	crushed	crush	VBN
1979	2883	48	pineapple	pineapple	NN
1979	2883	49	1	1	CD
1979	2883	50	cup	cup	NNP
1979	2883	51	ketchup	ketchup	NN
1979	2883	52	2	2	CD
1979	2883	53	tablespoons	tablespoon	NNS
1979	2883	54	soy	soy	NN
1979	2883	55	sauce	sauce	NN
1979	2883	56	1	1	CD
1979	2883	57	teaspoon	teaspoon	NN
1979	2883	58	curry	curry	NN
1979	2883	59	powder	powder	NN
1979	2883	60	3/4	3/4	CD
1979	2883	61	teaspoon	teaspoon	NN
1979	2883	62	minced	mince	VBN
1979	2883	63	fresh	fresh	JJ
1979	2883	64	rosemary	rosemary	NN
1979	2883	65	or	or	CC
1979	2883	66	1/4	1/4	CD
1979	2883	67	teaspoon	teaspoon	NN
1979	2883	68	dried	dry	VBN
1979	2883	69	2	2	CD
1979	2883	70	tablespoons	tablespoon	NNS
1979	2883	71	brown	brown	JJ
1979	2883	72	sugar	sugar	NN
1979	2883	73	1	1	CD
1979	2883	74	-	-	SYM
1979	2883	75	1/2	1/2	CD
1979	2883	76	teaspoons	teaspoon	NNS
1979	2883	77	salt	salt	NN
1979	2883	78	or	or	CC
1979	2883	79	to	to	TO
1979	2883	80	taste	taste	VB
1979	2883	81	2	2	CD
1979	2883	82	teaspoons	teaspoon	NNS
1979	2883	83	ground	ground	NN
1979	2883	84	pepper	pepper	NN
1979	2883	85	1	1	CD
1979	2883	86	tablespoon	tablespoon	NN
1979	2883	87	fresh	fresh	JJ
1979	2883	88	lemon	lemon	NN
1979	2883	89	juice	juice	NN
1979	2883	90	1	1	CD
1979	2883	91	tablespoon	tablespoon	NN
1979	2883	92	cornstarch	cornstarch	NN
1979	2883	93	1/2	1/2	CD
1979	2883	94	cup	cup	NN
1979	2883	95	water	water	NN
1979	2883	96	Cut	Cut	NNP
1979	2883	97	chicken	chicken	NN
1979	2883	98	breasts	breast	NNS
1979	2883	99	into	into	IN
1979	2883	100	1-inch	1-inch	CD
1979	2883	101	cubes	cube	NNS
1979	2883	102	.	.	.
1979	2884	1	Alternate	alternate	JJ
1979	2884	2	chicken	chicken	NN
1979	2884	3	on	on	IN
1979	2884	4	skewers	skewer	NNS
1979	2884	5	with	with	IN
1979	2884	6	mushrooms	mushroom	NNS
1979	2884	7	,	,	,
1979	2884	8	onions	onion	NNS
1979	2884	9	and	and	CC
1979	2884	10	green	green	JJ
1979	2884	11	pepper	pepper	NN
1979	2884	12	,	,	,
1979	2884	13	then	then	RB
1979	2884	14	lay	lay	VB
1979	2884	15	flat	flat	JJ
1979	2884	16	in	in	IN
1979	2884	17	shallow	shallow	JJ
1979	2884	18	baking	baking	NN
1979	2884	19	dish	dish	NN
1979	2884	20	.	.	.
1979	2885	1	Combine	combine	VB
1979	2885	2	marinade	marinade	NN
1979	2885	3	ingredients	ingredient	NNS
1979	2885	4	except	except	IN
1979	2885	5	flour	flour	NN
1979	2885	6	and	and	CC
1979	2885	7	water	water	NN
1979	2885	8	.	.	.
1979	2886	1	Pour	pour	NN
1979	2886	2	marinade	marinade	NN
1979	2886	3	over	over	IN
1979	2886	4	skewers	skewer	NNS
1979	2886	5	.	.	.
1979	2887	1	Cover	cover	NN
1979	2887	2	and	and	CC
1979	2887	3	store	store	NN
1979	2887	4	in	in	IN
1979	2887	5	refrigerator	refrigerator	NN
1979	2887	6	3	3	CD
1979	2887	7	to	to	IN
1979	2887	8	4	4	CD
1979	2887	9	hours	hour	NNS
1979	2887	10	or	or	CC
1979	2887	11	overnight	overnight	RB
1979	2887	12	.	.	.
1979	2888	1	Baste	Baste	NNP
1979	2888	2	kebabs	kebabs	NNP
1979	2888	3	with	with	IN
1979	2888	4	marinade	marinade	NN
1979	2888	5	and	and	CC
1979	2888	6	grill	grill	NNP
1979	2888	7	4	4	CD
1979	2888	8	to	to	TO
1979	2888	9	5	5	CD
1979	2888	10	inches	inch	NNS
1979	2888	11	above	above	IN
1979	2888	12	medium	medium	JJ
1979	2888	13	-	-	HYPH
1979	2888	14	hot	hot	JJ
1979	2888	15	coals	coal	NNS
1979	2888	16	for	for	IN
1979	2888	17	6	6	CD
1979	2888	18	to	to	TO
1979	2888	19	8	8	CD
1979	2888	20	minutes	minute	NNS
1979	2888	21	until	until	IN
1979	2888	22	chicken	chicken	NN
1979	2888	23	is	be	VBZ
1979	2888	24	lightly	lightly	RB
1979	2888	25	browned	brown	VBN
1979	2888	26	and	and	CC
1979	2888	27	cooked	cook	VBN
1979	2888	28	through	through	RB
1979	2888	29	.	.	.
1979	2889	1	In	in	IN
1979	2889	2	a	a	DT
1979	2889	3	small	small	JJ
1979	2889	4	bowl	bowl	NN
1979	2889	5	dissolve	dissolve	NN
1979	2889	6	cornstarch	cornstarch	NN
1979	2889	7	in	in	IN
1979	2889	8	water	water	NN
1979	2889	9	.	.	.
1979	2890	1	Place	place	NN
1979	2890	2	remaining	remain	VBG
1979	2890	3	marinade	marinade	NN
1979	2890	4	in	in	IN
1979	2890	5	a	a	DT
1979	2890	6	small	small	JJ
1979	2890	7	saucepan	saucepan	NN
1979	2890	8	.	.	.
1979	2891	1	Stir	stir	VB
1979	2891	2	in	in	IN
1979	2891	3	cornstarch	cornstarch	NN
1979	2891	4	and	and	CC
1979	2891	5	heat	heat	NN
1979	2891	6	,	,	,
1979	2891	7	stirring	stir	VBG
1979	2891	8	until	until	IN
1979	2891	9	sauce	sauce	NN
1979	2891	10	is	be	VBZ
1979	2891	11	slightly	slightly	RB
1979	2891	12	thickened	thicken	VBN
1979	2891	13	.	.	.
1979	2892	1	Serve	serve	VB
1979	2892	2	sauce	sauce	NN
1979	2892	3	over	over	IN
1979	2892	4	kebabs	kebabs	NNP
1979	2892	5	and	and	CC
1979	2892	6	rice	rice	NN
1979	2892	7	.	.	.
1979	2893	1	CHICKEN	CHICKEN	NNP
1979	2893	2	ALMONDINEServes	ALMONDINEServes	NNP
1979	2893	3	6	6	CD
1979	2893	4	-	-	SYM
1979	2893	5	8	8	CD
1979	2893	6	You	-PRON-	PRP
1979	2893	7	can	can	MD
1979	2893	8	save	save	VB
1979	2893	9	money	money	NN
1979	2893	10	buying	buy	VBG
1979	2893	11	the	the	DT
1979	2893	12	sesame	sesame	NN
1979	2893	13	seeds	seed	VBZ
1979	2893	14	for	for	IN
1979	2893	15	this	this	DT
1979	2893	16	recipe	recipe	NN
1979	2893	17	in	in	IN
1979	2893	18	bulk	bulk	NN
1979	2893	19	,	,	,
1979	2893	20	either	either	CC
1979	2893	21	from	from	IN
1979	2893	22	your	-PRON-	PRP$
1979	2893	23	supermarket	supermarket	NN
1979	2893	24	or	or	CC
1979	2893	25	health	health	NN
1979	2893	26	food	food	NN
1979	2893	27	store	store	NN
1979	2893	28	.	.	.
1979	2894	1	The	the	DT
1979	2894	2	one	one	CD
1979	2894	3	drawback	drawback	NN
1979	2894	4	to	to	IN
1979	2894	5	buying	buy	VBG
1979	2894	6	them	-PRON-	PRP
1979	2894	7	in	in	IN
1979	2894	8	bulk	bulk	NN
1979	2894	9	is	be	VBZ
1979	2894	10	that	that	IN
1979	2894	11	they	-PRON-	PRP
1979	2894	12	have	have	VBP
1979	2894	13	a	a	DT
1979	2894	14	limited	limited	JJ
1979	2894	15	shelf	shelf	NN
1979	2894	16	life	life	NN
1979	2894	17	and	and	CC
1979	2894	18	at	at	IN
1979	2894	19	room	room	NN
1979	2894	20	temperature	temperature	NN
1979	2894	21	,	,	,
1979	2894	22	they	-PRON-	PRP
1979	2894	23	can	can	MD
1979	2894	24	develop	develop	VB
1979	2894	25	an	an	DT
1979	2894	26	off	off	IN
1979	2894	27	-	-	HYPH
1979	2894	28	taste	taste	NN
1979	2894	29	due	due	IN
1979	2894	30	to	to	IN
1979	2894	31	rancidity	rancidity	NN
1979	2894	32	.	.	.
1979	2895	1	Keep	keep	VB
1979	2895	2	bulk	bulk	JJ
1979	2895	3	sesame	sesame	NN
1979	2895	4	seeds	seed	NNS
1979	2895	5	refrigerated	refrigerate	VBD
1979	2895	6	or	or	CC
1979	2895	7	frozen	freeze	VBN
1979	2895	8	if	if	IN
1979	2895	9	you	-PRON-	PRP
1979	2895	10	wo	will	MD
1979	2895	11	n't	not	RB
1979	2895	12	be	be	VB
1979	2895	13	using	use	VBG
1979	2895	14	them	-PRON-	PRP
1979	2895	15	in	in	IN
1979	2895	16	a	a	DT
1979	2895	17	week	week	NN
1979	2895	18	or	or	CC
1979	2895	19	so	so	RB
1979	2895	20	.	.	.
1979	2896	1	8	8	CD
1979	2896	2	boneless	boneless	NN
1979	2896	3	,	,	,
1979	2896	4	skinless	skinless	VB
1979	2896	5	chicken	chicken	NN
1979	2896	6	breast	breast	NN
1979	2896	7	halves	half	NNS
1979	2896	8	1	1	CD
1979	2896	9	-	-	SYM
1979	2896	10	1/2	1/2	CD
1979	2896	11	teaspoons	teaspoon	NNS
1979	2896	12	salt	salt	NN
1979	2896	13	or	or	CC
1979	2896	14	to	to	TO
1979	2896	15	taste	taste	VB
1979	2896	16	1/2	1/2	CD
1979	2896	17	teaspoon	teaspoon	NN
1979	2896	18	paprika	paprika	NNS
1979	2896	19	6	6	CD
1979	2896	20	tablespoons	tablespoon	NNS
1979	2896	21	sesame	sesame	NN
1979	2896	22	seeds	seed	VBZ
1979	2896	23	8	8	CD
1979	2896	24	tablespoons	tablespoon	NNS
1979	2896	25	butter	butter	NN
1979	2896	26	or	or	CC
1979	2896	27	margarine	margarine	NN
1979	2896	28	,	,	,
1979	2896	29	melted	melt	VBD
1979	2896	30	8	8	CD
1979	2896	31	tablespoons	tablespoon	NNS
1979	2896	32	sliced	slice	VBN
1979	2896	33	almonds	almond	VBZ
1979	2896	34	8	8	CD
1979	2896	35	tablespoons	tablespoon	NNS
1979	2896	36	dry	dry	JJ
1979	2896	37	vermouth	vermouth	NNP
1979	2896	38	aluminum	aluminum	NN
1979	2896	39	foil	foil	NN
1979	2896	40	Season	Season	NNP
1979	2896	41	chicken	chicken	NN
1979	2896	42	with	with	IN
1979	2896	43	salt	salt	NN
1979	2896	44	and	and	CC
1979	2896	45	paprika	paprika	NNS
1979	2896	46	;	;	:
1979	2896	47	then	then	RB
1979	2896	48	roll	roll	VB
1979	2896	49	in	in	RP
1979	2896	50	sesame	sesame	NNP
1979	2896	51	seeds	seed	NNS
1979	2896	52	.	.	.
1979	2897	1	Place	place	VB
1979	2897	2	each	each	DT
1979	2897	3	chicken	chicken	NN
1979	2897	4	piece	piece	NN
1979	2897	5	in	in	IN
1979	2897	6	center	center	NN
1979	2897	7	of	of	IN
1979	2897	8	piece	piece	NN
1979	2897	9	of	of	IN
1979	2897	10	foil	foil	NN
1979	2897	11	;	;	:
1979	2897	12	fold	fold	VB
1979	2897	13	sides	side	NNS
1979	2897	14	up	up	IN
1979	2897	15	to	to	IN
1979	2897	16	vertical	vertical	JJ
1979	2897	17	position	position	NN
1979	2897	18	to	to	TO
1979	2897	19	hold	hold	VB
1979	2897	20	liquids	liquid	NNS
1979	2897	21	.	.	.
1979	2898	1	Place	place	NN
1979	2898	2	1	1	CD
1979	2898	3	tablespoon	tablespoon	NN
1979	2898	4	butter	butter	NN
1979	2898	5	,	,	,
1979	2898	6	1	1	CD
1979	2898	7	tablespoon	tablespoon	NN
1979	2898	8	almonds	almond	VBZ
1979	2898	9	and	and	CC
1979	2898	10	1	1	CD
1979	2898	11	tablespoon	tablespoon	NN
1979	2898	12	vermouth	vermouth	NN
1979	2898	13	on	on	IN
1979	2898	14	each	each	DT
1979	2898	15	chicken	chicken	NN
1979	2898	16	piece	piece	NN
1979	2898	17	.	.	.
1979	2899	1	Close	close	JJ
1979	2899	2	foil	foil	NN
1979	2899	3	over	over	IN
1979	2899	4	chicken	chicken	NN
1979	2899	5	and	and	CC
1979	2899	6	seal	seal	NN
1979	2899	7	well	well	RB
1979	2899	8	.	.	.
1979	2900	1	Place	place	NN
1979	2900	2	packets	packet	NNS
1979	2900	3	on	on	IN
1979	2900	4	grill	grill	NNP
1979	2900	5	5	5	CD
1979	2900	6	to	to	IN
1979	2900	7	6	6	CD
1979	2900	8	inches	inch	NNS
1979	2900	9	above	above	IN
1979	2900	10	hot	hot	JJ
1979	2900	11	coals	coal	NNS
1979	2900	12	.	.	.
1979	2901	1	Cook	cook	VB
1979	2901	2	about	about	RB
1979	2901	3	20	20	CD
1979	2901	4	minutes	minute	NNS
1979	2901	5	,	,	,
1979	2901	6	turning	turn	VBG
1979	2901	7	2	2	CD
1979	2901	8	to	to	IN
1979	2901	9	3	3	CD
1979	2901	10	times	time	NNS
1979	2901	11	until	until	IN
1979	2901	12	chicken	chicken	NN
1979	2901	13	is	be	VBZ
1979	2901	14	cooked	cook	VBN
1979	2901	15	through	through	RB
1979	2901	16	.	.	.
1979	2902	1	CHICKEN	CHICKEN	NNP
1979	2902	2	TARRAGONServes	tarragonserve	NNS
1979	2902	3	4	4	CD
1979	2902	4	To	to	TO
1979	2902	5	make	make	VB
1979	2902	6	breast	breast	NN
1979	2902	7	quarters	quarter	NNS
1979	2902	8	grill	grill	VB
1979	2902	9	more	more	RBR
1979	2902	10	quickly	quickly	RB
1979	2902	11	and	and	CC
1979	2902	12	evenly	evenly	RB
1979	2902	13	,	,	,
1979	2902	14	remember	remember	VB
1979	2902	15	to	to	TO
1979	2902	16	cut	cut	VB
1979	2902	17	through	through	IN
1979	2902	18	the	the	DT
1979	2902	19	wing	wing	NN
1979	2902	20	joint	joint	JJ
1979	2902	21	to	to	TO
1979	2902	22	break	break	VB
1979	2902	23	it	-PRON-	PRP
1979	2902	24	and	and	CC
1979	2902	25	bring	bring	VB
1979	2902	26	the	the	DT
1979	2902	27	wing	wing	NN
1979	2902	28	closer	close	JJR
1979	2902	29	to	to	IN
1979	2902	30	the	the	DT
1979	2902	31	grill	grill	NN
1979	2902	32	.	.	.
1979	2903	1	1	1	CD
1979	2903	2	chicken	chicken	NN
1979	2903	3	,	,	,
1979	2903	4	quartered	quarter	VBD
1979	2903	5	1/2	1/2	CD
1979	2903	6	cup	cup	NN
1979	2903	7	fresh	fresh	JJ
1979	2903	8	lime	lime	NN
1979	2903	9	juice	juice	NN
1979	2903	10	1/4	1/4	CD
1979	2903	11	cup	cup	NN
1979	2903	12	vegetable	vegetable	NN
1979	2903	13	oil	oil	NN
1979	2903	14	1/2	1/2	CD
1979	2903	15	cup	cup	NN
1979	2903	16	chopped	chop	VBN
1979	2903	17	onion	onion	NN
1979	2903	18	1/3	1/3	CD
1979	2903	19	cup	cup	NN
1979	2903	20	chopped	chop	VBD
1979	2903	21	fresh	fresh	JJ
1979	2903	22	tarragon	tarragon	NN
1979	2903	23	or	or	CC
1979	2903	24	2	2	CD
1979	2903	25	tablespoons	tablespoon	NNS
1979	2903	26	dried	dry	VBN
1979	2903	27	salt	salt	NN
1979	2903	28	and	and	CC
1979	2903	29	ground	ground	NN
1979	2903	30	pepper	pepper	NN
1979	2903	31	to	to	TO
1979	2903	32	taste	taste	VB
1979	2903	33	Working	work	VBG
1979	2903	34	from	from	IN
1979	2903	35	the	the	DT
1979	2903	36	cut	cut	JJ
1979	2903	37	side	side	NN
1979	2903	38	of	of	IN
1979	2903	39	breast	breast	NN
1979	2903	40	and	and	CC
1979	2903	41	thigh	thigh	NN
1979	2903	42	quarters	quarter	NNS
1979	2903	43	,	,	,
1979	2903	44	carefully	carefully	RB
1979	2903	45	use	use	VBP
1979	2903	46	fingers	finger	NNS
1979	2903	47	to	to	TO
1979	2903	48	separate	separate	VB
1979	2903	49	skin	skin	NN
1979	2903	50	from	from	IN
1979	2903	51	flesh	flesh	NN
1979	2903	52	and	and	CC
1979	2903	53	form	form	VB
1979	2903	54	a	a	DT
1979	2903	55	"	"	``
1979	2903	56	pocket	pocket	NN
1979	2903	57	.	.	.
1979	2903	58	"	"	''
1979	2904	1	In	in	IN
1979	2904	2	large	large	JJ
1979	2904	3	bowl	bowl	NN
1979	2904	4	,	,	,
1979	2904	5	combine	combine	VB
1979	2904	6	lime	lime	NN
1979	2904	7	juice	juice	NN
1979	2904	8	and	and	CC
1979	2904	9	remaining	remain	VBG
1979	2904	10	ingredients	ingredient	NNS
1979	2904	11	.	.	.
1979	2905	1	Place	place	NN
1979	2905	2	chicken	chicken	NN
1979	2905	3	in	in	IN
1979	2905	4	marinade	marinade	NN
1979	2905	5	and	and	CC
1979	2905	6	spoon	spoon	VB
1979	2905	7	some	some	DT
1979	2905	8	marinade	marinade	NN
1979	2905	9	between	between	IN
1979	2905	10	skin	skin	NN
1979	2905	11	and	and	CC
1979	2905	12	flesh	flesh	NN
1979	2905	13	.	.	.
1979	2906	1	Cover	cover	VB
1979	2906	2	and	and	CC
1979	2906	3	refrigerate	refrigerate	VB
1979	2906	4	1	1	CD
1979	2906	5	hour	hour	NN
1979	2906	6	or	or	CC
1979	2906	7	longer	long	JJR
1979	2906	8	.	.	.
1979	2907	1	Drain	drain	NN
1979	2907	2	chicken	chicken	NN
1979	2907	3	,	,	,
1979	2907	4	reserving	reserving	NN
1979	2907	5	marinade	marinade	NN
1979	2907	6	.	.	.
1979	2908	1	Grill	Grill	NNP
1979	2908	2	chicken	chicken	NN
1979	2908	3	,	,	,
1979	2908	4	uncovered	uncover	VBN
1979	2908	5	,	,	,
1979	2908	6	5	5	CD
1979	2908	7	to	to	IN
1979	2908	8	6-inches	6-inches	CD
1979	2908	9	above	above	IN
1979	2908	10	medium	medium	JJ
1979	2908	11	-	-	HYPH
1979	2908	12	hot	hot	JJ
1979	2908	13	coals	coal	NNS
1979	2908	14	35	35	CD
1979	2908	15	-	-	SYM
1979	2908	16	45	45	CD
1979	2908	17	minutes	minute	NNS
1979	2908	18	or	or	CC
1979	2908	19	until	until	IN
1979	2908	20	cooked	cook	VBN
1979	2908	21	through	through	RB
1979	2908	22	,	,	,
1979	2908	23	turning	turn	VBG
1979	2908	24	and	and	CC
1979	2908	25	basting	baste	VBG
1979	2908	26	frequently	frequently	RB
1979	2908	27	with	with	IN
1979	2908	28	marinade	marinade	NN
1979	2908	29	.	.	.
1979	2909	1	CHUTNEY	CHUTNEY	NNP
1979	2909	2	BURGERSServes	BURGERSServes	NNP
1979	2909	3	4	4	CD
1979	2909	4	-	-	SYM
1979	2909	5	6	6	CD
1979	2909	6	Try	try	VBP
1979	2909	7	this	this	DT
1979	2909	8	"	"	``
1979	2909	9	Yogurt	Yogurt	NNP
1979	2909	10	Sauce	Sauce	NNP
1979	2909	11	"	"	''
1979	2909	12	along	along	RB
1979	2909	13	with	with	IN
1979	2909	14	the	the	DT
1979	2909	15	Chutney	Chutney	NNP
1979	2909	16	Burgers	Burgers	NNPS
1979	2909	17	.	.	.
1979	2910	1	In	in	IN
1979	2910	2	a	a	DT
1979	2910	3	small	small	JJ
1979	2910	4	bowl	bowl	NN
1979	2910	5	combine	combine	VBP
1979	2910	6	1/2	1/2	CD
1979	2910	7	cup	cup	NN
1979	2910	8	yogurt	yogurt	NNP
1979	2910	9	,	,	,
1979	2910	10	2	2	CD
1979	2910	11	tablespoons	tablespoon	NNS
1979	2910	12	chopped	chop	VBN
1979	2910	13	scallions	scallion	NNS
1979	2910	14	,	,	,
1979	2910	15	2	2	CD
1979	2910	16	teaspoons	teaspoon	NNS
1979	2910	17	lemon	lemon	NN
1979	2910	18	juice	juice	NN
1979	2910	19	,	,	,
1979	2910	20	1/2	1/2	CD
1979	2910	21	teaspoon	teaspoon	NN
1979	2910	22	sugar	sugar	NN
1979	2910	23	,	,	,
1979	2910	24	1/4	1/4	CD
1979	2910	25	teaspoon	teaspoon	NN
1979	2910	26	salt	salt	NN
1979	2910	27	and	and	CC
1979	2910	28	a	a	DT
1979	2910	29	dash	dash	NN
1979	2910	30	of	of	IN
1979	2910	31	Cayenne	Cayenne	NNP
1979	2910	32	pepper	pepper	NN
1979	2910	33	.	.	.
1979	2911	1	1	1	CD
1979	2911	2	package	package	NN
1979	2911	3	fresh	fresh	JJ
1979	2911	4	ground	ground	NN
1979	2911	5	chicken	chicken	NN
1979	2911	6	(	(	-LRB-
1979	2911	7	about	about	RB
1979	2911	8	1	1	CD
1979	2911	9	pound	pound	NN
1979	2911	10	)	)	-RRB-
1979	2911	11	2	2	CD
1979	2911	12	tablespoons	tablespoon	NNS
1979	2911	13	chutney	chutney	NN
1979	2911	14	1	1	CD
1979	2911	15	tablespoon	tablespoon	NN
1979	2911	16	fresh	fresh	JJ
1979	2911	17	lemon	lemon	NN
1979	2911	18	juice	juice	NN
1979	2911	19	1/4	1/4	CD
1979	2911	20	cup	cup	NN
1979	2911	21	chopped	chop	VBN
1979	2911	22	scallion	scallion	NN
1979	2911	23	1	1	CD
1979	2911	24	teaspoon	teaspoon	NN
1979	2911	25	salt	salt	NN
1979	2911	26	6	6	CD
1979	2911	27	individual	individual	JJ
1979	2911	28	pita	pita	NN
1979	2911	29	pockets	pocket	NNS
1979	2911	30	In	in	IN
1979	2911	31	a	a	DT
1979	2911	32	mixing	mix	VBG
1979	2911	33	bowl	bowl	NN
1979	2911	34	,	,	,
1979	2911	35	combine	combine	VB
1979	2911	36	chicken	chicken	NN
1979	2911	37	and	and	CC
1979	2911	38	remaining	remain	VBG
1979	2911	39	seasonings	seasoning	NNS
1979	2911	40	.	.	.
1979	2912	1	Form	form	VB
1979	2912	2	into	into	IN
1979	2912	3	4	4	CD
1979	2912	4	to	to	IN
1979	2912	5	6	6	CD
1979	2912	6	burgers	burger	NNS
1979	2912	7	.	.	.
1979	2913	1	Grill	grill	VB
1979	2913	2	on	on	IN
1979	2913	3	lightly	lightly	RB
1979	2913	4	oiled	oil	VBN
1979	2913	5	surface	surface	NN
1979	2913	6	,	,	,
1979	2913	7	5	5	CD
1979	2913	8	to	to	TO
1979	2913	9	6	6	CD
1979	2913	10	inches	inch	NNS
1979	2913	11	above	above	IN
1979	2913	12	medium	medium	JJ
1979	2913	13	-	-	HYPH
1979	2913	14	hot	hot	JJ
1979	2913	15	coals	coal	NNS
1979	2913	16	,	,	,
1979	2913	17	5	5	CD
1979	2913	18	to	to	TO
1979	2913	19	6	6	CD
1979	2913	20	minutes	minute	NNS
1979	2913	21	per	per	IN
1979	2913	22	side	side	NN
1979	2913	23	,	,	,
1979	2913	24	or	or	CC
1979	2913	25	until	until	IN
1979	2913	26	burgers	burger	NNS
1979	2913	27	are	be	VBP
1979	2913	28	cooked	cook	VBN
1979	2913	29	through	through	RB
1979	2913	30	.	.	.
1979	2914	1	Serve	serve	VB
1979	2914	2	in	in	IN
1979	2914	3	lightly	lightly	RB
1979	2914	4	toasted	toast	VBN
1979	2914	5	pita	pita	NN
1979	2914	6	pockets	pocket	NNS
1979	2914	7	topped	top	VBN
1979	2914	8	with	with	IN
1979	2914	9	"	"	``
1979	2914	10	Yogurt	Yogurt	NNP
1979	2914	11	Sauce	Sauce	NNP
1979	2914	12	"	"	''
1979	2914	13	.	.	.
1979	2915	1	CONFETTI	CONFETTI	NNP
1979	2915	2	BURGERSServes	BURGERSServes	NNP
1979	2915	3	4	4	CD
1979	2915	4	-	-	SYM
1979	2915	5	6	6	CD
1979	2915	6	A	a	NN
1979	2915	7	neat	neat	JJ
1979	2915	8	accompaniment	accompaniment	NN
1979	2915	9	for	for	IN
1979	2915	10	Confetti	Confetti	NNP
1979	2915	11	Burgers	Burgers	NNPS
1979	2915	12	is	be	VBZ
1979	2915	13	halved	halve	VBN
1979	2915	14	Kaiser	Kaiser	NNP
1979	2915	15	rolls	roll	NNS
1979	2915	16	,	,	,
1979	2915	17	brushed	brush	VBN
1979	2915	18	with	with	IN
1979	2915	19	olive	olive	JJ
1979	2915	20	oil	oil	NN
1979	2915	21	flavored	flavor	VBN
1979	2915	22	with	with	IN
1979	2915	23	garlic	garlic	NN
1979	2915	24	.	.	.
1979	2916	1	Place	place	NN
1979	2916	2	on	on	IN
1979	2916	3	outer	outer	JJ
1979	2916	4	edges	edge	NNS
1979	2916	5	of	of	IN
1979	2916	6	grill	grill	NN
1979	2916	7	a	a	DT
1979	2916	8	few	few	JJ
1979	2916	9	minutes	minute	NNS
1979	2916	10	until	until	IN
1979	2916	11	lightly	lightly	RB
1979	2916	12	toasted	toast	VBN
1979	2916	13	.	.	.
1979	2917	1	1	1	CD
1979	2917	2	package	package	NN
1979	2917	3	fresh	fresh	JJ
1979	2917	4	ground	ground	NN
1979	2917	5	chicken	chicken	NN
1979	2917	6	(	(	-LRB-
1979	2917	7	about	about	RB
1979	2917	8	1	1	CD
1979	2917	9	pound	pound	NN
1979	2917	10	)	)	-RRB-
1979	2917	11	1/4	1/4	CD
1979	2917	12	cup	cup	NN
1979	2917	13	oat	oat	NN
1979	2917	14	bran	bran	NN
1979	2917	15	or	or	CC
1979	2917	16	bread	bread	NN
1979	2917	17	crumbs	crumb	VBZ
1979	2917	18	1/4	1/4	CD
1979	2917	19	cup	cup	NN
1979	2917	20	finely	finely	RB
1979	2917	21	chopped	chop	VBD
1979	2917	22	onion	onion	NN
1979	2917	23	1/4	1/4	CD
1979	2917	24	cup	cup	NN
1979	2917	25	diced	dice	VBD
1979	2917	26	tomato	tomato	NNP
1979	2917	27	1/4	1/4	CD
1979	2917	28	cup	cup	NN
1979	2917	29	finely	finely	RB
1979	2917	30	chopped	chop	VBD
1979	2917	31	carrot	carrot	NNP
1979	2917	32	1/4	1/4	CD
1979	2917	33	cup	cup	NNP
1979	2917	34	finely	finely	RB
1979	2917	35	chopped	chop	VBD
1979	2917	36	celery	celery	NN
1979	2917	37	1/4	1/4	CD
1979	2917	38	cup	cup	NN
1979	2917	39	finely	finely	RB
1979	2917	40	chopped	chop	VBD
1979	2917	41	green	green	JJ
1979	2917	42	pepper	pepper	NN
1979	2917	43	1	1	CD
1979	2917	44	tablespoon	tablespoon	NN
1979	2917	45	Worcestershire	Worcestershire	NNP
1979	2917	46	sauce	sauce	NN
1979	2917	47	1	1	CD
1979	2917	48	tablespoon	tablespoon	NN
1979	2917	49	fresh	fresh	JJ
1979	2917	50	lemon	lemon	NN
1979	2917	51	juice	juice	NN
1979	2917	52	1	1	CD
1979	2917	53	teaspoon	teaspoon	NN
1979	2917	54	salt	salt	NN
1979	2917	55	1/2	1/2	CD
1979	2917	56	teaspoon	teaspoon	NN
1979	2917	57	dried	dry	VBN
1979	2917	58	thyme	thyme	NNS
1979	2917	59	1/4	1/4	CD
1979	2917	60	teaspoon	teaspoon	NN
1979	2917	61	ground	ground	NN
1979	2917	62	black	black	JJ
1979	2917	63	pepper	pepper	NN
1979	2917	64	6	6	CD
1979	2917	65	Kaiser	Kaiser	NNP
1979	2917	66	rolls	roll	VBZ
1979	2917	67	In	in	IN
1979	2917	68	a	a	DT
1979	2917	69	mixing	mix	VBG
1979	2917	70	bowl	bowl	NN
1979	2917	71	combine	combine	NN
1979	2917	72	chicken	chicken	NN
1979	2917	73	with	with	IN
1979	2917	74	vegetables	vegetable	NNS
1979	2917	75	and	and	CC
1979	2917	76	seasonings	seasoning	NNS
1979	2917	77	.	.	.
1979	2918	1	Form	form	VB
1979	2918	2	into	into	IN
1979	2918	3	6	6	CD
1979	2918	4	burgers	burger	NNS
1979	2918	5	.	.	.
1979	2919	1	Grill	grill	VB
1979	2919	2	on	on	IN
1979	2919	3	lightly	lightly	RB
1979	2919	4	oiled	oil	VBN
1979	2919	5	surface	surface	NN
1979	2919	6	5	5	CD
1979	2919	7	to	to	IN
1979	2919	8	6-inches	6-inches	CD
1979	2919	9	above	above	JJ
1979	2919	10	medium	medium	JJ
1979	2919	11	-	-	HYPH
1979	2919	12	hot	hot	JJ
1979	2919	13	coals	coal	NNS
1979	2919	14	for	for	IN
1979	2919	15	4	4	CD
1979	2919	16	to	to	TO
1979	2919	17	6	6	CD
1979	2919	18	minutes	minute	NNS
1979	2919	19	per	per	IN
1979	2919	20	side	side	NN
1979	2919	21	or	or	CC
1979	2919	22	until	until	IN
1979	2919	23	burgers	burger	NNS
1979	2919	24	are	be	VBP
1979	2919	25	cooked	cook	VBN
1979	2919	26	through	through	RB
1979	2919	27	.	.	.
1979	2920	1	Serve	serve	VB
1979	2920	2	on	on	IN
1979	2920	3	toasted	toasted	JJ
1979	2920	4	Kaiser	Kaiser	NNP
1979	2920	5	rolls	roll	NNS
1979	2920	6	.	.	.
1979	2921	1	CHINESE	CHINESE	NNP
1979	2921	2	GRILLED	GRILLED	NNP
1979	2921	3	DRUMSTICKSServes	drumsticksserve	NNS
1979	2921	4	2	2	CD
1979	2921	5	-	-	SYM
1979	2921	6	4	4	CD
1979	2921	7	Hoisin	Hoisin	NNP
1979	2921	8	sauce	sauce	NN
1979	2921	9	is	be	VBZ
1979	2921	10	available	available	JJ
1979	2921	11	in	in	IN
1979	2921	12	Chinese	chinese	JJ
1979	2921	13	groceries	grocery	NNS
1979	2921	14	.	.	.
1979	2922	1	It	-PRON-	PRP
1979	2922	2	's	be	VBZ
1979	2922	3	slightly	slightly	RB
1979	2922	4	sweet	sweet	JJ
1979	2922	5	,	,	,
1979	2922	6	and	and	CC
1979	2922	7	thick	thick	JJ
1979	2922	8	,	,	,
1979	2922	9	somewhat	somewhat	RB
1979	2922	10	like	like	IN
1979	2922	11	ketchup	ketchup	NN
1979	2922	12	.	.	.
1979	2923	1	5	5	CD
1979	2923	2	roaster	roaster	NN
1979	2923	3	drumsticks	drumstick	NNS
1979	2923	4	salt	salt	NN
1979	2923	5	and	and	CC
1979	2923	6	ground	ground	NN
1979	2923	7	pepper	pepper	NN
1979	2923	8	to	to	TO
1979	2923	9	taste	taste	NN
1979	2923	10	1/4	1/4	CD
1979	2923	11	cup	cup	NN
1979	2923	12	hoisin	hoisin	NN
1979	2923	13	sauce	sauce	NN
1979	2923	14	2	2	CD
1979	2923	15	tablespoons	tablespoon	NNS
1979	2923	16	dry	dry	JJ
1979	2923	17	sherry	sherry	NN
1979	2923	18	2	2	CD
1979	2923	19	tablespoons	tablespoon	NNS
1979	2923	20	cider	cider	NN
1979	2923	21	vinegar	vinegar	NN
1979	2923	22	2	2	CD
1979	2923	23	tablespoons	tablespoon	NNS
1979	2923	24	honey	honey	NN
1979	2923	25	1	1	CD
1979	2923	26	teaspoon	teaspoon	NN
1979	2923	27	minced	mince	VBN
1979	2923	28	fresh	fresh	JJ
1979	2923	29	ginger	ginger	NN
1979	2923	30	1	1	CD
1979	2923	31	clove	clove	NNP
1979	2923	32	garlic	garlic	NNP
1979	2923	33	,	,	,
1979	2923	34	minced	mince	VBD
1979	2923	35	Season	season	NN
1979	2923	36	chicken	chicken	NN
1979	2923	37	to	to	TO
1979	2923	38	taste	taste	VB
1979	2923	39	with	with	IN
1979	2923	40	salt	salt	NN
1979	2923	41	and	and	CC
1979	2923	42	pepper	pepper	NN
1979	2923	43	.	.	.
1979	2924	1	In	in	IN
1979	2924	2	a	a	DT
1979	2924	3	shallow	shallow	JJ
1979	2924	4	bowl	bowl	NN
1979	2924	5	combine	combine	NN
1979	2924	6	remaining	remain	VBG
1979	2924	7	ingredients	ingredient	NNS
1979	2924	8	.	.	.
1979	2925	1	Roll	roll	NN
1979	2925	2	drumsticks	drumstick	NNS
1979	2925	3	in	in	IN
1979	2925	4	sauce	sauce	NN
1979	2925	5	,	,	,
1979	2925	6	reserving	reserve	VBG
1979	2925	7	excess	excess	NN
1979	2925	8	.	.	.
1979	2926	1	Wrap	wrap	NN
1979	2926	2	drumsticks	drumstick	NNS
1979	2926	3	individually	individually	RB
1979	2926	4	in	in	IN
1979	2926	5	aluminum	aluminum	NN
1979	2926	6	foil	foil	NN
1979	2926	7	,	,	,
1979	2926	8	adding	add	VBG
1979	2926	9	a	a	DT
1979	2926	10	spoonful	spoonful	NN
1979	2926	11	of	of	IN
1979	2926	12	sauce	sauce	NN
1979	2926	13	to	to	IN
1979	2926	14	each	each	DT
1979	2926	15	package	package	NN
1979	2926	16	.	.	.
1979	2927	1	Grill	Grill	NNP
1979	2927	2	6	6	CD
1979	2927	3	to	to	IN
1979	2927	4	8-inches	8-inches	CD
1979	2927	5	from	from	IN
1979	2927	6	hot	hot	JJ
1979	2927	7	coals	coal	NNS
1979	2927	8	,	,	,
1979	2927	9	or	or	CC
1979	2927	10	bake	bake	VB
1979	2927	11	1	1	CD
1979	2927	12	hour	hour	NN
1979	2927	13	at	at	IN
1979	2927	14	375oF	375oF	NNP
1979	2927	15	,	,	,
1979	2927	16	turning	turn	VBG
1979	2927	17	once	once	RB
1979	2927	18	.	.	.
1979	2928	1	Unwrap	Unwrap	NNP
1979	2928	2	drumsticks	drumstick	NNS
1979	2928	3	and	and	CC
1979	2928	4	place	place	NN
1979	2928	5	on	on	IN
1979	2928	6	grill	grill	NN
1979	2928	7	,	,	,
1979	2928	8	or	or	CC
1979	2928	9	broiling	broil	VBG
1979	2928	10	pan	pan	NN
1979	2928	11	.	.	.
1979	2929	1	Pour	pour	NN
1979	2929	2	drippings	dripping	NNS
1979	2929	3	from	from	IN
1979	2929	4	foil	foil	NN
1979	2929	5	packages	package	NNS
1979	2929	6	and	and	CC
1979	2929	7	remaining	remain	VBG
1979	2929	8	sauce	sauce	NN
1979	2929	9	into	into	IN
1979	2929	10	a	a	DT
1979	2929	11	small	small	JJ
1979	2929	12	saucepan	saucepan	NN
1979	2929	13	and	and	CC
1979	2929	14	heat	heat	NN
1979	2929	15	.	.	.
1979	2930	1	Grill	Grill	NNP
1979	2930	2	or	or	CC
1979	2930	3	broil	broil	NN
1979	2930	4	drumsticks	drumstick	NNS
1979	2930	5	turning	turn	VBG
1979	2930	6	and	and	CC
1979	2930	7	basting	baste	VBG
1979	2930	8	frequently	frequently	RB
1979	2930	9	with	with	IN
1979	2930	10	sauce	sauce	NN
1979	2930	11	for	for	IN
1979	2930	12	15	15	CD
1979	2930	13	minutes	minute	NNS
1979	2930	14	or	or	CC
1979	2930	15	until	until	IN
1979	2930	16	cooked	cook	VBN
1979	2930	17	through	through	RB
1979	2930	18	.	.	.
1979	2931	1	FIRE	FIRE	NNP
1979	2931	2	EATERS	EATERS	NNP
1979	2931	3	'	'	POS
1979	2931	4	CHICKENServes	chickenserve	NNS
1979	2931	5	4	4	CD
1979	2931	6	This	this	DT
1979	2931	7	recipe	recipe	NN
1979	2931	8	gets	get	VBZ
1979	2931	9	its	-PRON-	PRP$
1979	2931	10	name	name	NN
1979	2931	11	from	from	IN
1979	2931	12	the	the	DT
1979	2931	13	rather	rather	RB
1979	2931	14	large	large	JJ
1979	2931	15	quantity	quantity	NN
1979	2931	16	of	of	IN
1979	2931	17	red	red	JJ
1979	2931	18	pepper	pepper	NN
1979	2931	19	.	.	.
1979	2932	1	If	if	IN
1979	2932	2	children	child	NNS
1979	2932	3	and	and	CC
1979	2932	4	other	other	JJ
1979	2932	5	non	non	JJ
1979	2932	6	-	-	JJ
1979	2932	7	fire	fire	JJ
1979	2932	8	eaters	eater	NNS
1979	2932	9	will	will	MD
1979	2932	10	be	be	VB
1979	2932	11	eating	eat	VBG
1979	2932	12	this	this	DT
1979	2932	13	,	,	,
1979	2932	14	you	-PRON-	PRP
1979	2932	15	will	will	MD
1979	2932	16	probably	probably	RB
1979	2932	17	want	want	VB
1979	2932	18	to	to	TO
1979	2932	19	decrease	decrease	VB
1979	2932	20	the	the	DT
1979	2932	21	amount	amount	NN
1979	2932	22	of	of	IN
1979	2932	23	red	red	JJ
1979	2932	24	pepper	pepper	NN
1979	2932	25	substantially	substantially	RB
1979	2932	26	.	.	.
1979	2933	1	4	4	CD
1979	2933	2	boneless	boneless	NN
1979	2933	3	,	,	,
1979	2933	4	skinless	skinless	VB
1979	2933	5	chicken	chicken	NN
1979	2933	6	breast	breast	NN
1979	2933	7	halves	halve	VBZ
1979	2933	8	3	3	CD
1979	2933	9	tablespoons	tablespoon	NNS
1979	2933	10	fresh	fresh	JJ
1979	2933	11	lemon	lemon	NN
1979	2933	12	juice	juice	NN
1979	2933	13	2	2	CD
1979	2933	14	tablespoons	tablespoon	NNS
1979	2933	15	olive	olive	NN
1979	2933	16	oil	oil	NN
1979	2933	17	2	2	CD
1979	2933	18	garlic	garlic	NN
1979	2933	19	cloves	clove	NNS
1979	2933	20	,	,	,
1979	2933	21	minced	mince	VBD
1979	2933	22	1	1	CD
1979	2933	23	teaspoon	teaspoon	NN
1979	2933	24	paprika	paprika	NNP
1979	2933	25	1/2	1/2	CD
1979	2933	26	to	to	IN
1979	2933	27	1	1	CD
1979	2933	28	teaspoon	teaspoon	NN
1979	2933	29	crushed	crush	VBN
1979	2933	30	red	red	JJ
1979	2933	31	pepper	pepper	NN
1979	2933	32	or	or	CC
1979	2933	33	to	to	TO
1979	2933	34	taste	taste	VB
1979	2933	35	1/2	1/2	CD
1979	2933	36	teaspoon	teaspoon	NN
1979	2933	37	salt	salt	NN
1979	2933	38	or	or	CC
1979	2933	39	to	to	TO
1979	2933	40	taste	taste	VB
1979	2933	41	Lemon	Lemon	NNP
1979	2933	42	wedges	wedge	NNS
1979	2933	43	(	(	-LRB-
1979	2933	44	optional	optional	JJ
1979	2933	45	)	)	-RRB-
1979	2933	46	In	in	IN
1979	2933	47	shallow	shallow	JJ
1979	2933	48	dish	dish	NN
1979	2933	49	,	,	,
1979	2933	50	combine	combine	VB
1979	2933	51	lemon	lemon	NN
1979	2933	52	juice	juice	NN
1979	2933	53	,	,	,
1979	2933	54	olive	olive	NN
1979	2933	55	oil	oil	NN
1979	2933	56	,	,	,
1979	2933	57	garlic	garlic	NN
1979	2933	58	,	,	,
1979	2933	59	paprika	paprika	NNP
1979	2933	60	,	,	,
1979	2933	61	pepper	pepper	NN
1979	2933	62	and	and	CC
1979	2933	63	salt	salt	NN
1979	2933	64	.	.	.
1979	2934	1	Add	add	VB
1979	2934	2	chicken	chicken	NN
1979	2934	3	to	to	TO
1979	2934	4	marinade	marinade	VB
1979	2934	5	,	,	,
1979	2934	6	turning	turn	VBG
1979	2934	7	to	to	IN
1979	2934	8	coat	coat	NN
1979	2934	9	both	both	DT
1979	2934	10	sides	side	NNS
1979	2934	11	.	.	.
1979	2935	1	Cover	cover	VB
1979	2935	2	and	and	CC
1979	2935	3	refrigerate	refrigerate	VB
1979	2935	4	1	1	CD
1979	2935	5	hour	hour	NN
1979	2935	6	or	or	CC
1979	2935	7	longer	long	JJR
1979	2935	8	.	.	.
1979	2936	1	Drain	drain	NN
1979	2936	2	chicken	chicken	NN
1979	2936	3	,	,	,
1979	2936	4	reserving	reserving	NN
1979	2936	5	marinade	marinade	NN
1979	2936	6	.	.	.
1979	2937	1	Grill	grill	NN
1979	2937	2	chicken	chicken	NN
1979	2937	3	breasts	breast	NNS
1979	2937	4	,	,	,
1979	2937	5	uncovered	uncover	VBN
1979	2937	6	,	,	,
1979	2937	7	5	5	CD
1979	2937	8	to	to	IN
1979	2937	9	6-inches	6-inches	CD
1979	2937	10	above	above	IN
1979	2937	11	medium	medium	JJ
1979	2937	12	-	-	HYPH
1979	2937	13	hot	hot	JJ
1979	2937	14	coals	coal	NNS
1979	2937	15	6	6	CD
1979	2937	16	to	to	TO
1979	2937	17	8	8	CD
1979	2937	18	minutes	minute	NNS
1979	2937	19	on	on	IN
1979	2937	20	each	each	DT
1979	2937	21	side	side	NN
1979	2937	22	until	until	IN
1979	2937	23	cooked	cook	VBN
1979	2937	24	through	through	RB
1979	2937	25	,	,	,
1979	2937	26	basting	baste	VBG
1979	2937	27	occasionally	occasionally	RB
1979	2937	28	with	with	IN
1979	2937	29	marinade	marinade	NN
1979	2937	30	.	.	.
1979	2938	1	To	to	TO
1979	2938	2	serve	serve	VB
1979	2938	3	,	,	,
1979	2938	4	garnish	garnish	VB
1979	2938	5	with	with	IN
1979	2938	6	lemon	lemon	NN
1979	2938	7	wedges	wedge	NNS
1979	2938	8	.	.	.
1979	2939	1	GAME	GAME	NNP
1979	2939	2	HENS	HENS	NNP
1979	2939	3	PESTOServes	pestoserve	VBZ
1979	2939	4	4	4	CD
1979	2939	5	Pesto	Pesto	NNP
1979	2939	6	is	be	VBZ
1979	2939	7	a	a	DT
1979	2939	8	sauce	sauce	NN
1979	2939	9	made	make	VBN
1979	2939	10	with	with	IN
1979	2939	11	basil	basil	NN
1979	2939	12	,	,	,
1979	2939	13	parsley	parsley	NNP
1979	2939	14	,	,	,
1979	2939	15	garlic	garlic	NN
1979	2939	16	,	,	,
1979	2939	17	olive	olive	NN
1979	2939	18	oil	oil	NN
1979	2939	19	and	and	CC
1979	2939	20	Parmesan	Parmesan	NNP
1979	2939	21	cheese	cheese	NN
1979	2939	22	.	.	.
1979	2940	1	If	if	IN
1979	2940	2	you	-PRON-	PRP
1979	2940	3	're	be	VBP
1979	2940	4	looking	look	VBG
1979	2940	5	for	for	IN
1979	2940	6	a	a	DT
1979	2940	7	shortcut	shortcut	NN
1979	2940	8	,	,	,
1979	2940	9	you	-PRON-	PRP
1979	2940	10	might	may	MD
1979	2940	11	be	be	VB
1979	2940	12	able	able	JJ
1979	2940	13	to	to	TO
1979	2940	14	find	find	VB
1979	2940	15	ready	ready	JJ
1979	2940	16	-	-	HYPH
1979	2940	17	made	make	VBN
1979	2940	18	Pesto	Pesto	NNP
1979	2940	19	in	in	IN
1979	2940	20	your	-PRON-	PRP$
1979	2940	21	supermarket	supermarket	NN
1979	2940	22	.	.	.
1979	2941	1	2	2	CD
1979	2941	2	fresh	fresh	JJ
1979	2941	3	Cornish	cornish	JJ
1979	2941	4	game	game	NN
1979	2941	5	hens	hen	VBZ
1979	2941	6	1/4	1/4	CD
1979	2941	7	cup	cup	NN
1979	2941	8	olive	olive	NN
1979	2941	9	or	or	CC
1979	2941	10	salad	salad	NN
1979	2941	11	oil	oil	NN
1979	2941	12	1/4	1/4	CD
1979	2941	13	cup	cup	NN
1979	2941	14	minced	mince	VBN
1979	2941	15	fresh	fresh	JJ
1979	2941	16	basil	basil	NN
1979	2941	17	or	or	CC
1979	2941	18	1	1	CD
1979	2941	19	tablespoon	tablespoon	NN
1979	2941	20	dried	dry	VBN
1979	2941	21	basil	basil	NNP
1979	2941	22	1/4	1/4	CD
1979	2941	23	cup	cup	NNP
1979	2941	24	minced	mince	VBN
1979	2941	25	fresh	fresh	JJ
1979	2941	26	parsley	parsley	NN
1979	2941	27	2	2	CD
1979	2941	28	tablespoons	tablespoon	NNS
1979	2941	29	grated	grate	VBD
1979	2941	30	Parmesan	Parmesan	NNP
1979	2941	31	cheese	cheese	NN
1979	2941	32	1	1	CD
1979	2941	33	small	small	JJ
1979	2941	34	clove	clove	NNP
1979	2941	35	garlic	garlic	NNP
1979	2941	36	,	,	,
1979	2941	37	minced	mince	VBD
1979	2941	38	1/2	1/2	CD
1979	2941	39	teaspoon	teaspoon	NN
1979	2941	40	salt	salt	NN
1979	2941	41	or	or	CC
1979	2941	42	to	to	TO
1979	2941	43	taste	taste	VB
1979	2941	44	1	1	CD
1979	2941	45	can	can	NN
1979	2941	46	(	(	-LRB-
1979	2941	47	8-ounces	8-ounces	CD
1979	2941	48	)	)	-RRB-
1979	2941	49	minced	mince	VBN
1979	2941	50	clams	clam	NNS
1979	2941	51	,	,	,
1979	2941	52	drained	drain	VBD
1979	2941	53	2	2	CD
1979	2941	54	tablespoons	tablespoon	NNS
1979	2941	55	dry	dry	JJ
1979	2941	56	white	white	JJ
1979	2941	57	wine	wine	NN
1979	2941	58	(	(	-LRB-
1979	2941	59	optional	optional	JJ
1979	2941	60	)	)	-RRB-
1979	2941	61	Halve	Halve	NNP
1979	2941	62	hens	hen	NNS
1979	2941	63	lengthwise	lengthwise	RB
1979	2941	64	and	and	CC
1979	2941	65	remove	remove	VB
1979	2941	66	backbones	backbone	NNS
1979	2941	67	.	.	.
1979	2942	1	Place	place	NN
1979	2942	2	1	1	CD
1979	2942	3	half	half	NN
1979	2942	4	on	on	IN
1979	2942	5	each	each	DT
1979	2942	6	of	of	IN
1979	2942	7	four	four	CD
1979	2942	8	14-inch	14-inch	CD
1979	2942	9	squares	square	NNS
1979	2942	10	of	of	IN
1979	2942	11	heavy	heavy	JJ
1979	2942	12	duty	duty	NN
1979	2942	13	aluminum	aluminum	NN
1979	2942	14	foil	foil	NN
1979	2942	15	.	.	.
1979	2943	1	Turn	turn	VB
1979	2943	2	up	up	RP
1979	2943	3	edges	edge	NNS
1979	2943	4	of	of	IN
1979	2943	5	foil	foil	NN
1979	2943	6	.	.	.
1979	2944	1	In	in	IN
1979	2944	2	bowl	bowl	NN
1979	2944	3	,	,	,
1979	2944	4	blend	blend	NN
1979	2944	5	oil	oil	NN
1979	2944	6	,	,	,
1979	2944	7	basil	basil	NNP
1979	2944	8	,	,	,
1979	2944	9	parsley	parsley	NN
1979	2944	10	,	,	,
1979	2944	11	cheese	cheese	NN
1979	2944	12	,	,	,
1979	2944	13	garlic	garlic	NN
1979	2944	14	and	and	CC
1979	2944	15	salt	salt	NN
1979	2944	16	.	.	.
1979	2945	1	Add	add	VB
1979	2945	2	clams	clam	NNS
1979	2945	3	and	and	CC
1979	2945	4	wine	wine	NN
1979	2945	5	.	.	.
1979	2946	1	Divide	divide	VB
1979	2946	2	among	among	IN
1979	2946	3	packets	packet	NNS
1979	2946	4	,	,	,
1979	2946	5	spooning	spoon	VBG
1979	2946	6	over	over	IN
1979	2946	7	hens	hen	NNS
1979	2946	8	.	.	.
1979	2947	1	Bring	bring	VB
1979	2947	2	two	two	CD
1979	2947	3	opposite	opposite	JJ
1979	2947	4	sides	side	NNS
1979	2947	5	of	of	IN
1979	2947	6	foil	foil	NN
1979	2947	7	together	together	RB
1979	2947	8	and	and	CC
1979	2947	9	close	close	JJ
1979	2947	10	packets	packet	NNS
1979	2947	11	securely	securely	RB
1979	2947	12	using	use	VBG
1979	2947	13	several	several	JJ
1979	2947	14	folds	fold	NNS
1979	2947	15	and	and	CC
1979	2947	16	turning	turn	VBG
1979	2947	17	up	up	RP
1979	2947	18	ends	end	NNS
1979	2947	19	to	to	TO
1979	2947	20	seal	seal	VB
1979	2947	21	.	.	.
1979	2948	1	Cook	Cook	NNP
1979	2948	2	4	4	CD
1979	2948	3	to	to	IN
1979	2948	4	6	6	CD
1979	2948	5	inches	inch	NNS
1979	2948	6	above	above	IN
1979	2948	7	hot	hot	JJ
1979	2948	8	coals	coal	NNS
1979	2948	9	,	,	,
1979	2948	10	30	30	CD
1979	2948	11	to	to	TO
1979	2948	12	40	40	CD
1979	2948	13	minutes	minute	NNS
1979	2948	14	,	,	,
1979	2948	15	until	until	IN
1979	2948	16	cooked	cook	VBN
1979	2948	17	through	through	RB
1979	2948	18	,	,	,
1979	2948	19	turning	turn	VBG
1979	2948	20	packets	packet	NNS
1979	2948	21	twice	twice	RB
1979	2948	22	.	.	.
1979	2949	1	Packets	packet	NNS
1979	2949	2	may	may	MD
1979	2949	3	also	also	RB
1979	2949	4	be	be	VB
1979	2949	5	baked	bake	VBN
1979	2949	6	at	at	IN
1979	2949	7	400oF	400of	NN
1979	2949	8	for	for	IN
1979	2949	9	about	about	RB
1979	2949	10	30	30	CD
1979	2949	11	minutes	minute	NNS
1979	2949	12	.	.	.
1979	2950	1	GRILLED	GRILLED	NNP
1979	2950	2	BREAST	BREAST	NNP
1979	2950	3	STEAK	STEAK	NNP
1979	2950	4	SALADServes	saladserve	VBZ
1979	2950	5	4	4	CD
1979	2950	6	If	if	IN
1979	2950	7	you	-PRON-	PRP
1979	2950	8	have	have	VBP
1979	2950	9	leftovers	leftover	NNS
1979	2950	10	,	,	,
1979	2950	11	use	use	VB
1979	2950	12	them	-PRON-	PRP
1979	2950	13	in	in	IN
1979	2950	14	a	a	DT
1979	2950	15	sandwich	sandwich	NN
1979	2950	16	.	.	.
1979	2951	1	1	1	CD
1979	2951	2	roaster	roaster	VB
1979	2951	3	boneless	boneless	NN
1979	2951	4	breast	breast	NN
1979	2951	5	3	3	CD
1979	2951	6	tablespoons	tablespoon	NNS
1979	2951	7	butter	butter	NN
1979	2951	8	or	or	CC
1979	2951	9	margarine	margarine	NN
1979	2951	10	,	,	,
1979	2951	11	melted	melt	VBD
1979	2951	12	1	1	CD
1979	2951	13	-	-	SYM
1979	2951	14	1/2	1/2	CD
1979	2951	15	teaspoons	teaspoon	NNS
1979	2951	16	Worcestershire	Worcestershire	NNP
1979	2951	17	sauce	sauce	NN
1979	2951	18	1/4	1/4	CD
1979	2951	19	teaspoon	teaspoon	NN
1979	2951	20	paprika	paprika	NNS
1979	2951	21	salt	salt	NN
1979	2951	22	and	and	CC
1979	2951	23	ground	ground	NN
1979	2951	24	pepper	pepper	NN
1979	2951	25	to	to	TO
1979	2951	26	taste	taste	NN
1979	2951	27	1/4	1/4	CD
1979	2951	28	cup	cup	NN
1979	2951	29	red	red	JJ
1979	2951	30	wine	wine	NN
1979	2951	31	vinegar	vinegar	NN
1979	2951	32	2	2	CD
1979	2951	33	teaspoons	teaspoon	NNS
1979	2951	34	Dijon	Dijon	NNP
1979	2951	35	mustard	mustard	NN
1979	2951	36	3/4	3/4	CD
1979	2951	37	cup	cup	NN
1979	2951	38	olive	olive	NN
1979	2951	39	or	or	CC
1979	2951	40	vegetable	vegetable	JJ
1979	2951	41	oil	oil	NN
1979	2951	42	3	3	CD
1979	2951	43	tablespoons	tablespoon	NNS
1979	2951	44	minced	mince	VBD
1979	2951	45	red	red	JJ
1979	2951	46	onion	onion	NN
1979	2951	47	3	3	CD
1979	2951	48	cups	cup	NNS
1979	2951	49	spinach	spinach	NN
1979	2951	50	leaves	leave	NNS
1979	2951	51	,	,	,
1979	2951	52	sliced	slice	VBN
1979	2951	53	into	into	IN
1979	2951	54	1/2	1/2	CD
1979	2951	55	"	"	``
1979	2951	56	strips	strip	NNS
1979	2951	57	3	3	CD
1979	2951	58	cups	cup	NNS
1979	2951	59	thinly	thinly	RB
1979	2951	60	sliced	slice	VBD
1979	2951	61	red	red	JJ
1979	2951	62	cabbage	cabbage	NN
1979	2951	63	Flatten	Flatten	NNP
1979	2951	64	breast	breast	NN
1979	2951	65	halves	halve	VBZ
1979	2951	66	slightly	slightly	RB
1979	2951	67	between	between	IN
1979	2951	68	sheets	sheet	NNS
1979	2951	69	of	of	IN
1979	2951	70	plastic	plastic	JJ
1979	2951	71	wrap	wrap	NN
1979	2951	72	.	.	.
1979	2952	1	Combine	combine	VB
1979	2952	2	butter	butter	NN
1979	2952	3	,	,	,
1979	2952	4	Worcestershire	Worcestershire	NNP
1979	2952	5	sauce	sauce	NN
1979	2952	6	,	,	,
1979	2952	7	paprika	paprika	NNS
1979	2952	8	,	,	,
1979	2952	9	salt	salt	NN
1979	2952	10	and	and	CC
1979	2952	11	pepper	pepper	NN
1979	2952	12	.	.	.
1979	2953	1	Brush	brush	NN
1979	2953	2	sauce	sauce	NN
1979	2953	3	liberally	liberally	RB
1979	2953	4	over	over	IN
1979	2953	5	chicken	chicken	NN
1979	2953	6	.	.	.
1979	2954	1	Grill	Grill	NNP
1979	2954	2	5	5	CD
1979	2954	3	to	to	IN
1979	2954	4	6	6	CD
1979	2954	5	inches	inch	NNS
1979	2954	6	above	above	IN
1979	2954	7	medium	medium	JJ
1979	2954	8	-	-	HYPH
1979	2954	9	hot	hot	JJ
1979	2954	10	coals	coal	NNS
1979	2954	11	for	for	IN
1979	2954	12	8	8	CD
1979	2954	13	to	to	TO
1979	2954	14	10	10	CD
1979	2954	15	minutes	minute	NNS
1979	2954	16	on	on	IN
1979	2954	17	each	each	DT
1979	2954	18	side	side	NN
1979	2954	19	or	or	CC
1979	2954	20	until	until	IN
1979	2954	21	cooked	cook	VBN
1979	2954	22	through	through	RB
1979	2954	23	.	.	.
1979	2955	1	Remove	remove	VB
1979	2955	2	and	and	CC
1979	2955	3	slice	slice	VB
1979	2955	4	thinly	thinly	RB
1979	2955	5	on	on	IN
1979	2955	6	the	the	DT
1979	2955	7	diagonal	diagonal	JJ
1979	2955	8	.	.	.
1979	2956	1	Combine	combine	VB
1979	2956	2	vinegar	vinegar	NN
1979	2956	3	and	and	CC
1979	2956	4	mustard	mustard	NN
1979	2956	5	in	in	IN
1979	2956	6	a	a	DT
1979	2956	7	small	small	JJ
1979	2956	8	bowl	bowl	NN
1979	2956	9	.	.	.
1979	2957	1	Slowly	slowly	RB
1979	2957	2	whisk	whisk	NN
1979	2957	3	in	in	IN
1979	2957	4	oil	oil	NN
1979	2957	5	.	.	.
1979	2958	1	Add	add	VB
1979	2958	2	red	red	JJ
1979	2958	3	onion	onion	NN
1979	2958	4	and	and	CC
1979	2958	5	season	season	NN
1979	2958	6	with	with	IN
1979	2958	7	salt	salt	NN
1979	2958	8	and	and	CC
1979	2958	9	pepper	pepper	NN
1979	2958	10	.	.	.
1979	2959	1	Place	place	NN
1979	2959	2	2	2	CD
1979	2959	3	cups	cup	NNS
1979	2959	4	spinach	spinach	NN
1979	2959	5	and	and	CC
1979	2959	6	2	2	CD
1979	2959	7	cups	cup	NNS
1979	2959	8	cabbage	cabbage	VB
1979	2959	9	in	in	IN
1979	2959	10	a	a	DT
1979	2959	11	salad	salad	NN
1979	2959	12	bowl	bowl	NN
1979	2959	13	.	.	.
1979	2960	1	Arrange	arrange	VB
1979	2960	2	half	half	NN
1979	2960	3	of	of	IN
1979	2960	4	the	the	DT
1979	2960	5	chicken	chicken	NN
1979	2960	6	slices	slice	NNS
1979	2960	7	over	over	IN
1979	2960	8	top	top	NN
1979	2960	9	and	and	CC
1979	2960	10	spoon	spoon	VB
1979	2960	11	half	half	NN
1979	2960	12	of	of	IN
1979	2960	13	the	the	DT
1979	2960	14	dressing	dressing	NN
1979	2960	15	over	over	RB
1979	2960	16	all	all	DT
1979	2960	17	.	.	.
1979	2961	1	GRILLED	grill	VBN
1979	2961	2	CORNISH	CORNISH	NNS
1979	2961	3	WITH	with	IN
1979	2961	4	VEGETABLESServes	vegetablesserve	NNS
1979	2961	5	2	2	CD
1979	2961	6	If	if	IN
1979	2961	7	you	-PRON-	PRP
1979	2961	8	want	want	VBP
1979	2961	9	to	to	TO
1979	2961	10	skip	skip	VB
1979	2961	11	tying	tie	VBG
1979	2961	12	the	the	DT
1979	2961	13	legs	leg	NNS
1979	2961	14	together	together	RB
1979	2961	15	,	,	,
1979	2961	16	as	as	IN
1979	2961	17	called	call	VBD
1979	2961	18	for	for	IN
1979	2961	19	in	in	IN
1979	2961	20	this	this	DT
1979	2961	21	recipe	recipe	NN
1979	2961	22	,	,	,
1979	2961	23	the	the	DT
1979	2961	24	hens	hen	NNS
1979	2961	25	wo	will	MD
1979	2961	26	n't	not	RB
1979	2961	27	hold	hold	VB
1979	2961	28	their	-PRON-	PRP$
1979	2961	29	shape	shape	NN
1979	2961	30	as	as	RB
1979	2961	31	well	well	RB
1979	2961	32	and	and	CC
1979	2961	33	will	will	MD
1979	2961	34	look	look	VB
1979	2961	35	more	more	RBR
1979	2961	36	relaxed	relaxed	JJ
1979	2961	37	.	.	.
1979	2962	1	The	the	DT
1979	2962	2	advantage	advantage	NN
1979	2962	3	is	be	VBZ
1979	2962	4	that	that	IN
1979	2962	5	you	-PRON-	PRP
1979	2962	6	may	may	MD
1979	2962	7	feel	feel	VB
1979	2962	8	more	more	RBR
1979	2962	9	relaxed	relaxed	JJ
1979	2962	10	.	.	.
1979	2963	1	2	2	CD
1979	2963	2	fresh	fresh	JJ
1979	2963	3	Cornish	cornish	JJ
1979	2963	4	game	game	NN
1979	2963	5	hens	hen	VBZ
1979	2963	6	salt	salt	NN
1979	2963	7	and	and	CC
1979	2963	8	ground	ground	NN
1979	2963	9	pepper	pepper	NN
1979	2963	10	to	to	IN
1979	2963	11	taste	taste	NN
1979	2963	12	2	2	CD
1979	2963	13	tablespoons	tablespoon	NNS
1979	2963	14	butter	butter	NN
1979	2963	15	or	or	CC
1979	2963	16	margarine	margarine	NN
1979	2963	17	1	1	CD
1979	2963	18	medium	medium	NN
1979	2963	19	carrot	carrot	NN
1979	2963	20	,	,	,
1979	2963	21	cut	cut	VBN
1979	2963	22	into	into	IN
1979	2963	23	thin	thin	JJ
1979	2963	24	strips	strip	NNS
1979	2963	25	1	1	CD
1979	2963	26	small	small	JJ
1979	2963	27	leek	leek	NN
1979	2963	28	,	,	,
1979	2963	29	cut	cut	VBN
1979	2963	30	into	into	IN
1979	2963	31	thin	thin	JJ
1979	2963	32	strips	strip	NNS
1979	2963	33	1	1	CD
1979	2963	34	rib	rib	NN
1979	2963	35	celery	celery	NN
1979	2963	36	,	,	,
1979	2963	37	cut	cut	VBN
1979	2963	38	into	into	IN
1979	2963	39	thin	thin	JJ
1979	2963	40	strips	strip	NNS
1979	2963	41	1/4	1/4	CD
1979	2963	42	cup	cup	NN
1979	2963	43	apple	apple	NN
1979	2963	44	juice	juice	NN
1979	2963	45	1	1	CD
1979	2963	46	tablespoon	tablespoon	NN
1979	2963	47	minced	mince	VBD
1979	2963	48	fresh	fresh	JJ
1979	2963	49	parsley	parsley	NN
1979	2963	50	Season	Season	NNP
1979	2963	51	hens	hen	NNS
1979	2963	52	inside	inside	RB
1979	2963	53	and	and	CC
1979	2963	54	out	out	RB
1979	2963	55	with	with	IN
1979	2963	56	salt	salt	NN
1979	2963	57	and	and	CC
1979	2963	58	pepper	pepper	NN
1979	2963	59	.	.	.
1979	2964	1	Tie	tie	NN
1979	2964	2	legs	leg	NNS
1979	2964	3	together	together	RB
1979	2964	4	and	and	CC
1979	2964	5	fold	fold	VB
1979	2964	6	wings	wing	NNS
1979	2964	7	back	back	RP
1979	2964	8	.	.	.
1979	2965	1	Place	place	VB
1979	2965	2	each	each	DT
1979	2965	3	hen	hen	NN
1979	2965	4	on	on	IN
1979	2965	5	an	an	DT
1979	2965	6	18-inch	18-inch	CD
1979	2965	7	square	square	NN
1979	2965	8	of	of	IN
1979	2965	9	heavy	heavy	JJ
1979	2965	10	duty	duty	NN
1979	2965	11	aluminum	aluminum	NN
1979	2965	12	foil	foil	NN
1979	2965	13	.	.	.
1979	2966	1	Dot	dot	NN
1979	2966	2	with	with	IN
1979	2966	3	butter	butter	NN
1979	2966	4	.	.	.
1979	2967	1	Divide	divide	NN
1979	2967	2	vegetables	vegetable	NNS
1979	2967	3	and	and	CC
1979	2967	4	apple	apple	NN
1979	2967	5	juice	juice	NN
1979	2967	6	among	among	IN
1979	2967	7	foil	foil	NN
1979	2967	8	pieces	piece	NNS
1979	2967	9	.	.	.
1979	2968	1	Fold	fold	VB
1979	2968	2	edges	edge	NNS
1979	2968	3	up	up	RP
1979	2968	4	and	and	CC
1979	2968	5	seal	seal	VB
1979	2968	6	tightly	tightly	RB
1979	2968	7	.	.	.
1979	2969	1	Place	place	NN
1979	2969	2	packets	packet	NNS
1979	2969	3	on	on	IN
1979	2969	4	grill	grill	NNP
1979	2969	5	5	5	CD
1979	2969	6	to	to	IN
1979	2969	7	6	6	CD
1979	2969	8	inches	inch	NNS
1979	2969	9	above	above	IN
1979	2969	10	hot	hot	JJ
1979	2969	11	coals	coal	NNS
1979	2969	12	.	.	.
1979	2970	1	Cook	Cook	NNP
1979	2970	2	60	60	CD
1979	2970	3	to	to	TO
1979	2970	4	70	70	CD
1979	2970	5	minutes	minute	NNS
1979	2970	6	,	,	,
1979	2970	7	turning	turn	VBG
1979	2970	8	2	2	CD
1979	2970	9	to	to	IN
1979	2970	10	3	3	CD
1979	2970	11	times	time	NNS
1979	2970	12	until	until	IN
1979	2970	13	hens	hen	NNS
1979	2970	14	are	be	VBP
1979	2970	15	cooked	cook	VBN
1979	2970	16	through	through	RB
1979	2970	17	.	.	.
1979	2971	1	Or	or	CC
1979	2971	2	bake	bake	VB
1979	2971	3	at	at	IN
1979	2971	4	400oF	400of	NN
1979	2971	5	one	one	CD
1979	2971	6	hour	hour	NN
1979	2971	7	or	or	CC
1979	2971	8	until	until	IN
1979	2971	9	juices	juice	NNS
1979	2971	10	run	run	VBP
1979	2971	11	clear	clear	JJ
1979	2971	12	with	with	IN
1979	2971	13	no	no	DT
1979	2971	14	hint	hint	NN
1979	2971	15	of	of	IN
1979	2971	16	pink	pink	NN
1979	2971	17	when	when	WRB
1979	2971	18	thigh	thigh	NNP
1979	2971	19	is	be	VBZ
1979	2971	20	pierced	pierce	VBN
1979	2971	21	.	.	.
1979	2972	1	Open	open	JJ
1979	2972	2	foil	foil	NN
1979	2972	3	packages	package	NNS
1979	2972	4	carefully	carefully	RB
1979	2972	5	and	and	CC
1979	2972	6	sprinkle	sprinkle	VB
1979	2972	7	with	with	IN
1979	2972	8	parsley	parsley	NN
1979	2972	9	.	.	.
1979	2973	1	GRILLED	grilled	NN
1979	2973	2	DRUMSTICKS	drumstick	NNS
1979	2973	3	WITH	with	IN
1979	2973	4	FRUIT	FRUIT	NNP
1979	2973	5	MUSTARDServes	mustardserve	NNS
1979	2973	6	2	2	CD
1979	2973	7	-	-	SYM
1979	2973	8	4	4	CD
1979	2973	9	Do	do	VBP
1979	2973	10	you	-PRON-	PRP
1979	2973	11	remember	remember	VB
1979	2973	12	in	in	IN
1979	2973	13	the	the	DT
1979	2973	14	early	early	JJ
1979	2973	15	1980s	1980	NNS
1979	2973	16	a	a	DT
1979	2973	17	fast	fast	JJ
1979	2973	18	food	food	NN
1979	2973	19	chain	chain	NN
1979	2973	20	had	have	VBD
1979	2973	21	a	a	DT
1979	2973	22	popular	popular	JJ
1979	2973	23	advertising	advertising	NN
1979	2973	24	campaign	campaign	NN
1979	2973	25	based	base	VBN
1979	2973	26	on	on	IN
1979	2973	27	the	the	DT
1979	2973	28	slogan	slogan	NN
1979	2973	29	,	,	,
1979	2973	30	"	"	``
1979	2973	31	Where	where	WRB
1979	2973	32	's	be	VBZ
1979	2973	33	the	the	DT
1979	2973	34	beef	beef	NN
1979	2973	35	?	?	.
1979	2973	36	"	"	''
1979	2974	1	One	one	CD
1979	2974	2	of	of	IN
1979	2974	3	my	-PRON-	PRP$
1979	2974	4	favorite	favorite	JJ
1979	2974	5	Perdue	Perdue	NNP
1979	2974	6	ads	ad	NNS
1979	2974	7	is	be	VBZ
1979	2974	8	a	a	DT
1979	2974	9	full	full	JJ
1979	2974	10	page	page	NN
1979	2974	11	ad	ad	NN
1979	2974	12	showing	show	VBG
1979	2974	13	Frank	Frank	NNP
1979	2974	14	holding	hold	VBG
1979	2974	15	a	a	DT
1979	2974	16	drumstick	drumstick	NN
1979	2974	17	with	with	IN
1979	2974	18	a	a	DT
1979	2974	19	big	big	JJ
1979	2974	20	bite	bite	NN
1979	2974	21	missing	miss	VBG
1979	2974	22	.	.	.
1979	2975	1	He	-PRON-	PRP
1979	2975	2	's	be	VBZ
1979	2975	3	looking	look	VBG
1979	2975	4	out	out	RP
1979	2975	5	at	at	IN
1979	2975	6	you	-PRON-	PRP
1979	2975	7	,	,	,
1979	2975	8	his	-PRON-	PRP$
1979	2975	9	eyebrows	eyebrow	NNS
1979	2975	10	raised	raise	VBD
1979	2975	11	quizzically	quizzically	RB
1979	2975	12	as	as	IN
1979	2975	13	he	-PRON-	PRP
1979	2975	14	asks	ask	VBZ
1979	2975	15	,	,	,
1979	2975	16	"	"	``
1979	2975	17	Who	who	WP
1979	2975	18	cares	care	VBZ
1979	2975	19	where	where	WRB
1979	2975	20	the	the	DT
1979	2975	21	beef	beef	NN
1979	2975	22	is	be	VBZ
1979	2975	23	?	?	.
1979	2975	24	"	"	''
1979	2976	1	This	this	DT
1979	2976	2	recipe	recipe	NN
1979	2976	3	could	could	MD
1979	2976	4	have	have	VB
1979	2976	5	been	be	VBN
1979	2976	6	used	use	VBN
1979	2976	7	to	to	TO
1979	2976	8	cook	cook	VB
1979	2976	9	the	the	DT
1979	2976	10	drumstick	drumstick	NN
1979	2976	11	shown	show	VBN
1979	2976	12	in	in	IN
1979	2976	13	the	the	DT
1979	2976	14	ad	ad	NN
1979	2976	15	.	.	.
1979	2977	1	5	5	CD
1979	2977	2	roaster	roaster	NN
1979	2977	3	drumsticks	drumstick	NNS
1979	2977	4	salt	salt	NN
1979	2977	5	and	and	CC
1979	2977	6	ground	ground	NN
1979	2977	7	pepper	pepper	NN
1979	2977	8	to	to	TO
1979	2977	9	taste	taste	NN
1979	2977	10	8	8	CD
1979	2977	11	ripe	ripe	JJ
1979	2977	12	apricots	apricot	NNS
1979	2977	13	,	,	,
1979	2977	14	or	or	CC
1979	2977	15	1	1	CD
1979	2977	16	can	can	NN
1979	2977	17	(	(	-LRB-
1979	2977	18	16-ounces	16-ounces	CD
1979	2977	19	)	)	-RRB-
1979	2977	20	drained	drain	VBD
1979	2977	21	and	and	CC
1979	2977	22	coarsely	coarsely	RB
1979	2977	23	chopped	chop	VBD
1979	2977	24	1	1	CD
1979	2977	25	tablespoon	tablespoon	NN
1979	2977	26	fresh	fresh	JJ
1979	2977	27	lemon	lemon	NN
1979	2977	28	juice	juice	NN
1979	2977	29	1/4	1/4	CD
1979	2977	30	cup	cup	NN
1979	2977	31	Dijon	Dijon	NNP
1979	2977	32	mustard	mustard	NN
1979	2977	33	3	3	CD
1979	2977	34	tablespoons	tablespoon	NNS
1979	2977	35	dark	dark	JJ
1979	2977	36	brown	brown	JJ
1979	2977	37	sugar	sugar	NN
1979	2977	38	1/4	1/4	CD
1979	2977	39	cup	cup	NN
1979	2977	40	brandy	brandy	NN
1979	2977	41	1	1	CD
1979	2977	42	teaspoon	teaspoon	NN
1979	2977	43	Worcestershire	Worcestershire	NNP
1979	2977	44	sauce	sauce	NN
1979	2977	45	Season	season	NN
1979	2977	46	drumsticks	drumstick	NNS
1979	2977	47	with	with	IN
1979	2977	48	salt	salt	NN
1979	2977	49	and	and	CC
1979	2977	50	pepper	pepper	NN
1979	2977	51	.	.	.
1979	2978	1	Toss	toss	NN
1979	2978	2	apricots	apricot	NNS
1979	2978	3	with	with	IN
1979	2978	4	lemon	lemon	NN
1979	2978	5	;	;	:
1979	2978	6	add	add	VB
1979	2978	7	remaining	remain	VBG
1979	2978	8	ingredients	ingredient	NNS
1979	2978	9	and	and	CC
1979	2978	10	toss	toss	NN
1979	2978	11	.	.	.
1979	2979	1	Wrap	wrap	NN
1979	2979	2	drumsticks	drumstick	NNS
1979	2979	3	individually	individually	RB
1979	2979	4	with	with	IN
1979	2979	5	aluminum	aluminum	NN
1979	2979	6	foil	foil	NN
1979	2979	7	,	,	,
1979	2979	8	adding	add	VBG
1979	2979	9	a	a	DT
1979	2979	10	spoonful	spoonful	NN
1979	2979	11	of	of	IN
1979	2979	12	sauce	sauce	NN
1979	2979	13	to	to	IN
1979	2979	14	each	each	DT
1979	2979	15	package	package	NN
1979	2979	16	.	.	.
1979	2980	1	Grill	Grill	NNP
1979	2980	2	5	5	CD
1979	2980	3	to	to	IN
1979	2980	4	6	6	CD
1979	2980	5	inches	inch	NNS
1979	2980	6	above	above	IN
1979	2980	7	hot	hot	JJ
1979	2980	8	coals	coal	NNS
1979	2980	9	or	or	CC
1979	2980	10	bake	bake	VBP
1979	2980	11	at	at	IN
1979	2980	12	375oF	375oF	NNP
1979	2980	13	for	for	IN
1979	2980	14	1	1	CD
1979	2980	15	hour	hour	NN
1979	2980	16	,	,	,
1979	2980	17	turning	turn	VBG
1979	2980	18	once	once	RB
1979	2980	19	.	.	.
1979	2981	1	Unwrap	Unwrap	NNP
1979	2981	2	drumsticks	drumstick	NNS
1979	2981	3	and	and	CC
1979	2981	4	place	place	NN
1979	2981	5	on	on	IN
1979	2981	6	grill	grill	NN
1979	2981	7	,	,	,
1979	2981	8	or	or	CC
1979	2981	9	broiling	broil	VBG
1979	2981	10	pan	pan	NN
1979	2981	11	.	.	.
1979	2982	1	Add	add	VB
1979	2982	2	drippings	dripping	NNS
1979	2982	3	from	from	IN
1979	2982	4	foil	foil	NN
1979	2982	5	packages	package	NNS
1979	2982	6	to	to	IN
1979	2982	7	remaining	remain	VBG
1979	2982	8	sauce	sauce	NN
1979	2982	9	.	.	.
1979	2983	1	Grill	Grill	NNP
1979	2983	2	or	or	CC
1979	2983	3	broil	broil	NN
1979	2983	4	drumsticks	drumstick	NNS
1979	2983	5	turning	turn	VBG
1979	2983	6	and	and	CC
1979	2983	7	basting	baste	VBG
1979	2983	8	frequently	frequently	RB
1979	2983	9	with	with	IN
1979	2983	10	sauce	sauce	NN
1979	2983	11	for	for	IN
1979	2983	12	15	15	CD
1979	2983	13	minutes	minute	NNS
1979	2983	14	or	or	CC
1979	2983	15	until	until	IN
1979	2983	16	cooked	cook	VBN
1979	2983	17	through	through	RB
1979	2983	18	.	.	.
1979	2984	1	GRILLED	GRILLED	NNP
1979	2984	2	CUTLETS	CUTLETS	NNP
1979	2984	3	COSTA	COSTA	NNP
1979	2984	4	DEL	DEL	NNP
1979	2984	5	SOLServes	solserve	NNS
1979	2984	6	4	4	CD
1979	2984	7	This	this	DT
1979	2984	8	is	be	VBZ
1979	2984	9	one	one	CD
1979	2984	10	of	of	IN
1979	2984	11	Perdue	Perdue	NNP
1979	2984	12	's	's	POS
1979	2984	13	most	most	RBS
1979	2984	14	popular	popular	JJ
1979	2984	15	and	and	CC
1979	2984	16	most	most	RBS
1979	2984	17	requested	request	VBN
1979	2984	18	recipes	recipe	NNS
1979	2984	19	.	.	.
1979	2985	1	4	4	CD
1979	2985	2	roaster	roaster	VB
1979	2985	3	boneless	boneless	NN
1979	2985	4	thigh	thigh	NN
1979	2985	5	cutlets	cutlet	NNS
1979	2985	6	1/3	1/3	CD
1979	2985	7	cup	cup	NN
1979	2985	8	dry	dry	JJ
1979	2985	9	sherry	sherry	NN
1979	2985	10	1	1	CD
1979	2985	11	teaspoon	teaspoon	NN
1979	2985	12	paprika	paprika	NNP
1979	2985	13	1	1	CD
1979	2985	14	teaspoon	teaspoon	NN
1979	2985	15	ground	ground	NNP
1979	2985	16	cumin	cumin	NNP
1979	2985	17	1	1	CD
1979	2985	18	teaspoon	teaspoon	NN
1979	2985	19	sugar	sugar	NN
1979	2985	20	1	1	CD
1979	2985	21	teaspoon	teaspoon	NN
1979	2985	22	white	white	JJ
1979	2985	23	vinegar	vinegar	NN
1979	2985	24	salt	salt	NN
1979	2985	25	and	and	CC
1979	2985	26	ground	ground	NN
1979	2985	27	pepper	pepper	NN
1979	2985	28	to	to	TO
1979	2985	29	taste	taste	NN
1979	2985	30	1	1	CD
1979	2985	31	clove	clove	NN
1979	2985	32	garlic	garlic	NNP
1979	2985	33	,	,	,
1979	2985	34	minced	mince	VBD
1979	2985	35	Place	Place	NNP
1979	2985	36	cutlets	cutlet	NNS
1979	2985	37	between	between	IN
1979	2985	38	sheets	sheet	NNS
1979	2985	39	of	of	IN
1979	2985	40	plastic	plastic	JJ
1979	2985	41	wrap	wrap	NN
1979	2985	42	and	and	CC
1979	2985	43	pound	pound	NN
1979	2985	44	to	to	IN
1979	2985	45	1/2	1/2	CD
1979	2985	46	"	"	``
1979	2985	47	thickness	thickness	NN
1979	2985	48	.	.	.
1979	2986	1	In	in	IN
1979	2986	2	a	a	DT
1979	2986	3	shallow	shallow	JJ
1979	2986	4	dish	dish	NN
1979	2986	5	combine	combine	NN
1979	2986	6	remaining	remain	VBG
1979	2986	7	ingredients	ingredient	NNS
1979	2986	8	.	.	.
1979	2987	1	Add	add	VB
1979	2987	2	chicken	chicken	NN
1979	2987	3	and	and	CC
1979	2987	4	marinate	marinate	NN
1979	2987	5	for	for	IN
1979	2987	6	1	1	CD
1979	2987	7	hour	hour	NN
1979	2987	8	or	or	CC
1979	2987	9	longer	long	RBR
1979	2987	10	,	,	,
1979	2987	11	refrigerated	refrigerate	VBD
1979	2987	12	.	.	.
1979	2988	1	Grill	Grill	NNP
1979	2988	2	chicken	chicken	NN
1979	2988	3	5	5	CD
1979	2988	4	to	to	IN
1979	2988	5	6	6	CD
1979	2988	6	inches	inch	NNS
1979	2988	7	above	above	IN
1979	2988	8	medium	medium	JJ
1979	2988	9	-	-	HYPH
1979	2988	10	hot	hot	JJ
1979	2988	11	coals	coal	NNS
1979	2988	12	for	for	IN
1979	2988	13	15	15	CD
1979	2988	14	to	to	TO
1979	2988	15	20	20	CD
1979	2988	16	minutes	minute	NNS
1979	2988	17	or	or	CC
1979	2988	18	until	until	IN
1979	2988	19	cooked	cook	VBN
1979	2988	20	through	through	RB
1979	2988	21	.	.	.
1979	2989	1	Turn	turn	VB
1979	2989	2	and	and	CC
1979	2989	3	baste	baste	VB
1979	2989	4	with	with	IN
1979	2989	5	glaze	glaze	NN
1979	2989	6	2	2	CD
1979	2989	7	to	to	IN
1979	2989	8	3	3	CD
1979	2989	9	times	time	NNS
1979	2989	10	.	.	.
1979	2990	1	GRILLED	GRILLED	NNP
1979	2990	2	CUTLETS	CUTLETS	NNP
1979	2990	3	GREEK	greek	VBP
1979	2990	4	STYLE	STYLE	NNP
1979	2990	5	WITH	with	IN
1979	2990	6	OLIVE	olive	NN
1979	2990	7	OILServes	oilserve	NNS
1979	2990	8	4	4	CD
1979	2990	9	Olive	Olive	NNP
1979	2990	10	growers	grower	NNS
1979	2990	11	like	like	VBP
1979	2990	12	to	to	TO
1979	2990	13	point	point	VB
1979	2990	14	out	out	RP
1979	2990	15	that	that	IN
1979	2990	16	the	the	DT
1979	2990	17	lowest	low	JJS
1979	2990	18	mortality	mortality	NN
1979	2990	19	rates	rate	NNS
1979	2990	20	due	due	JJ
1979	2990	21	to	to	IN
1979	2990	22	cardiovascular	cardiovascular	JJ
1979	2990	23	disease	disease	NN
1979	2990	24	are	be	VBP
1979	2990	25	found	find	VBN
1979	2990	26	on	on	IN
1979	2990	27	the	the	DT
1979	2990	28	Greek	greek	JJ
1979	2990	29	island	island	NN
1979	2990	30	of	of	IN
1979	2990	31	Crete	Crete	NNP
1979	2990	32	where	where	WRB
1979	2990	33	olive	olive	NN
1979	2990	34	oil	oil	NN
1979	2990	35	consumption	consumption	NN
1979	2990	36	is	be	VBZ
1979	2990	37	highest	high	JJS
1979	2990	38	.	.	.
1979	2991	1	4	4	CD
1979	2991	2	roaster	roaster	VB
1979	2991	3	boneless	boneless	NN
1979	2991	4	thigh	thigh	NN
1979	2991	5	cutlets	cutlet	NNS
1979	2991	6	2	2	CD
1979	2991	7	cloves	clove	NNS
1979	2991	8	garlic	garlic	NN
1979	2991	9	,	,	,
1979	2991	10	minced	mince	VBD
1979	2991	11	2	2	CD
1979	2991	12	tablespoons	tablespoon	NNS
1979	2991	13	fresh	fresh	JJ
1979	2991	14	lemon	lemon	NN
1979	2991	15	juice	juice	NN
1979	2991	16	,	,	,
1979	2991	17	divided	divide	VBD
1979	2991	18	6	6	CD
1979	2991	19	tablespoons	tablespoon	NNS
1979	2991	20	olive	olive	NN
1979	2991	21	oil	oil	NN
1979	2991	22	,	,	,
1979	2991	23	divided	divide	VBD
1979	2991	24	1/3	1/3	CD
1979	2991	25	cup	cup	NN
1979	2991	26	plain	plain	JJ
1979	2991	27	yogurt	yogurt	NNP
1979	2991	28	1	1	CD
1979	2991	29	teaspoon	teaspoon	NN
1979	2991	30	dried	dry	VBD
1979	2991	31	oregano	oregano	NNP
1979	2991	32	salt	salt	NN
1979	2991	33	and	and	CC
1979	2991	34	ground	ground	NN
1979	2991	35	pepper	pepper	NN
1979	2991	36	to	to	TO
1979	2991	37	taste	taste	NN
1979	2991	38	4	4	CD
1979	2991	39	ripe	ripe	JJ
1979	2991	40	tomatoes	tomato	NNS
1979	2991	41	,	,	,
1979	2991	42	cut	cut	VBN
1979	2991	43	into	into	IN
1979	2991	44	wedges	wedge	NNS
1979	2991	45	(	(	-LRB-
1979	2991	46	3	3	CD
1979	2991	47	cups	cup	NNS
1979	2991	48	)	)	-RRB-
1979	2991	49	2	2	CD
1979	2991	50	cucumbers	cucumber	NNS
1979	2991	51	,	,	,
1979	2991	52	peeled	peel	VBN
1979	2991	53	,	,	,
1979	2991	54	halved	halve	VBN
1979	2991	55	and	and	CC
1979	2991	56	cut	cut	VBN
1979	2991	57	into	into	IN
1979	2991	58	1/2	1/2	CD
1979	2991	59	"	"	``
1979	2991	60	slices	slice	NNS
1979	2991	61	(	(	-LRB-
1979	2991	62	3/4	3/4	CD
1979	2991	63	cup	cup	NN
1979	2991	64	)	)	-RRB-
1979	2991	65	2	2	CD
1979	2991	66	tablespoons	tablespoon	NNS
1979	2991	67	minced	mince	VBN
1979	2991	68	,	,	,
1979	2991	69	fresh	fresh	JJ
1979	2991	70	parsley	parsley	NN
1979	2991	71	or	or	CC
1979	2991	72	mint	mint	NN
1979	2991	73	1/2	1/2	CD
1979	2991	74	cup	cup	NN
1979	2991	75	pitted	pit	VBN
1979	2991	76	ripe	ripe	JJ
1979	2991	77	olives	olive	VBZ
1979	2991	78	Place	place	NN
1979	2991	79	cutlets	cutlet	NNS
1979	2991	80	between	between	IN
1979	2991	81	two	two	CD
1979	2991	82	sheets	sheet	NNS
1979	2991	83	of	of	IN
1979	2991	84	plastic	plastic	JJ
1979	2991	85	wrap	wrap	NN
1979	2991	86	and	and	CC
1979	2991	87	pound	pound	NN
1979	2991	88	to	to	IN
1979	2991	89	1/4	1/4	CD
1979	2991	90	"	"	``
1979	2991	91	thickness	thickness	NN
1979	2991	92	.	.	.
1979	2992	1	In	in	IN
1979	2992	2	a	a	DT
1979	2992	3	shallow	shallow	JJ
1979	2992	4	dish	dish	NN
1979	2992	5	whisk	whisk	NN
1979	2992	6	together	together	RB
1979	2992	7	garlic	garlic	NNP
1979	2992	8	,	,	,
1979	2992	9	1	1	CD
1979	2992	10	tablespoon	tablespoon	NN
1979	2992	11	lemon	lemon	NN
1979	2992	12	juice	juice	NN
1979	2992	13	,	,	,
1979	2992	14	2	2	CD
1979	2992	15	tablespoons	tablespoon	NNS
1979	2992	16	olive	olive	NN
1979	2992	17	oil	oil	NN
1979	2992	18	,	,	,
1979	2992	19	yogurt	yogurt	NNP
1979	2992	20	,	,	,
1979	2992	21	oregano	oregano	NNP
1979	2992	22	,	,	,
1979	2992	23	salt	salt	NN
1979	2992	24	and	and	CC
1979	2992	25	pepper	pepper	NN
1979	2992	26	.	.	.
1979	2993	1	Add	add	VB
1979	2993	2	cutlets	cutlet	NNS
1979	2993	3	and	and	CC
1979	2993	4	turn	turn	VB
1979	2993	5	to	to	IN
1979	2993	6	coat	coat	NN
1979	2993	7	with	with	IN
1979	2993	8	marinade	marinade	NN
1979	2993	9	.	.	.
1979	2994	1	Cover	cover	NN
1979	2994	2	and	and	CC
1979	2994	3	marinate	marinate	VB
1979	2994	4	for	for	IN
1979	2994	5	3	3	CD
1979	2994	6	hours	hour	NNS
1979	2994	7	or	or	CC
1979	2994	8	longer	long	RBR
1979	2994	9	,	,	,
1979	2994	10	refrigerated	refrigerate	VBD
1979	2994	11	.	.	.
1979	2995	1	Grill	Grill	NNP
1979	2995	2	cutlets	cutlet	VBZ
1979	2995	3	4	4	CD
1979	2995	4	to	to	TO
1979	2995	5	6	6	CD
1979	2995	6	inches	inch	NNS
1979	2995	7	above	above	IN
1979	2995	8	medium	medium	JJ
1979	2995	9	-	-	HYPH
1979	2995	10	hot	hot	JJ
1979	2995	11	coals	coal	NNS
1979	2995	12	for	for	IN
1979	2995	13	3	3	CD
1979	2995	14	to	to	TO
1979	2995	15	4	4	CD
1979	2995	16	minutes	minute	NNS
1979	2995	17	on	on	IN
1979	2995	18	each	each	DT
1979	2995	19	side	side	NN
1979	2995	20	or	or	CC
1979	2995	21	until	until	IN
1979	2995	22	cooked	cook	VBN
1979	2995	23	through	through	RB
1979	2995	24	.	.	.
1979	2996	1	In	in	IN
1979	2996	2	a	a	DT
1979	2996	3	large	large	JJ
1979	2996	4	bowl	bowl	NN
1979	2996	5	,	,	,
1979	2996	6	combine	combine	VB
1979	2996	7	tomatoes	tomato	NNS
1979	2996	8	,	,	,
1979	2996	9	cucumbers	cucumber	NNS
1979	2996	10	,	,	,
1979	2996	11	red	red	JJ
1979	2996	12	onion	onion	NN
1979	2996	13	,	,	,
1979	2996	14	black	black	JJ
1979	2996	15	olives	olive	NNS
1979	2996	16	,	,	,
1979	2996	17	remaining	remain	VBG
1979	2996	18	lemon	lemon	NN
1979	2996	19	juice	juice	NN
1979	2996	20	,	,	,
1979	2996	21	4	4	CD
1979	2996	22	tablespoons	tablespoon	NNS
1979	2996	23	olive	olive	NN
1979	2996	24	oil	oil	NN
1979	2996	25	and	and	CC
1979	2996	26	salt	salt	NN
1979	2996	27	and	and	CC
1979	2996	28	pepper	pepper	NN
1979	2996	29	to	to	IN
1979	2996	30	taste	taste	NN
1979	2996	31	.	.	.
1979	2997	1	Sprinkle	sprinkle	VB
1979	2997	2	with	with	IN
1979	2997	3	parsley	parsley	NN
1979	2997	4	or	or	CC
1979	2997	5	mint	mint	NN
1979	2997	6	before	before	IN
1979	2997	7	serving	serve	VBG
1979	2997	8	.	.	.
1979	2998	1	Cutlets	cutlet	NNS
1979	2998	2	may	may	MD
1979	2998	3	be	be	VB
1979	2998	4	served	serve	VBN
1979	2998	5	hot	hot	JJ
1979	2998	6	with	with	IN
1979	2998	7	salad	salad	NN
1979	2998	8	as	as	IN
1979	2998	9	a	a	DT
1979	2998	10	side	side	NN
1979	2998	11	dish	dish	NN
1979	2998	12	or	or	CC
1979	2998	13	served	serve	VBN
1979	2998	14	cold	cold	JJ
1979	2998	15	sliced	slice	VBN
1979	2998	16	and	and	CC
1979	2998	17	added	add	VBN
1979	2998	18	to	to	IN
1979	2998	19	salad	salad	NN
1979	2998	20	.	.	.
1979	2999	1	GYPSY	GYPSY	NNP
1979	2999	2	BURGERS	BURGERS	NNP
1979	2999	3	Serves	serve	VBZ
1979	2999	4	4	4	CD
1979	2999	5	-	-	SYM
1979	2999	6	6	6	CD
1979	2999	7	What	what	WP
1979	2999	8	I	-PRON-	PRP
1979	2999	9	like	like	VBP
1979	2999	10	best	good	JJS
1979	2999	11	about	about	IN
1979	2999	12	chicken	chicken	NN
1979	2999	13	burgers	burger	NNS
1979	2999	14	,	,	,
1979	2999	15	as	as	IN
1979	2999	16	opposed	oppose	VBN
1979	2999	17	to	to	IN
1979	2999	18	hamburgers	hamburger	NNS
1979	2999	19	,	,	,
1979	2999	20	is	be	VBZ
1979	2999	21	that	that	IN
1979	2999	22	chicken	chicken	NN
1979	2999	23	burgers	burger	NNS
1979	2999	24	do	do	VBP
1979	2999	25	n't	not	RB
1979	2999	26	shrink	shrink	VB
1979	2999	27	much	much	RB
1979	2999	28	when	when	WRB
1979	2999	29	you	-PRON-	PRP
1979	2999	30	cook	cook	VBP
1979	2999	31	them	-PRON-	PRP
1979	2999	32	.	.	.
1979	3000	1	1	1	CD
1979	3000	2	package	package	NN
1979	3000	3	fresh	fresh	JJ
1979	3000	4	ground	ground	NN
1979	3000	5	chicken	chicken	NN
1979	3000	6	3/4	3/4	CD
1979	3000	7	cup	cup	NN
1979	3000	8	chopped	chop	VBN
1979	3000	9	scallion	scallion	NN
1979	3000	10	,	,	,
1979	3000	11	divided	divide	VBD
1979	3000	12	1/2	1/2	CD
1979	3000	13	cup	cup	NN
1979	3000	14	sour	sour	JJ
1979	3000	15	cream	cream	NN
1979	3000	16	,	,	,
1979	3000	17	divided	divide	VBD
1979	3000	18	2	2	CD
1979	3000	19	teaspoons	teaspoon	NNS
1979	3000	20	paprika	paprika	NNP
1979	3000	21	1	1	CD
1979	3000	22	teaspoon	teaspoon	NN
1979	3000	23	salt	salt	NN
1979	3000	24	1/4	1/4	CD
1979	3000	25	teaspoon	teaspoon	NN
1979	3000	26	ground	ground	NN
1979	3000	27	pepper	pepper	NN
1979	3000	28	Pinch	Pinch	NNP
1979	3000	29	Cayenne	Cayenne	NNP
1979	3000	30	pepper	pepper	NN
1979	3000	31	8	8	CD
1979	3000	32	to	to	TO
1979	3000	33	12	12	CD
1979	3000	34	slices	slice	NNS
1979	3000	35	Italian	italian	JJ
1979	3000	36	or	or	CC
1979	3000	37	French	french	JJ
1979	3000	38	bread	bread	NN
1979	3000	39	In	in	IN
1979	3000	40	a	a	DT
1979	3000	41	mixing	mix	VBG
1979	3000	42	bowl	bowl	NN
1979	3000	43	,	,	,
1979	3000	44	combine	combine	VB
1979	3000	45	chicken	chicken	NNP
1979	3000	46	,	,	,
1979	3000	47	1/3	1/3	CD
1979	3000	48	cup	cup	NN
1979	3000	49	scallions	scallion	NNS
1979	3000	50	,	,	,
1979	3000	51	2	2	CD
1979	3000	52	tablespoons	tablespoon	NNS
1979	3000	53	sour	sour	JJ
1979	3000	54	cream	cream	NN
1979	3000	55	,	,	,
1979	3000	56	and	and	CC
1979	3000	57	remaining	remain	VBG
1979	3000	58	ingredients	ingredient	NNS
1979	3000	59	.	.	.
1979	3001	1	Form	form	VB
1979	3001	2	into	into	IN
1979	3001	3	4	4	CD
1979	3001	4	to	to	IN
1979	3001	5	6	6	CD
1979	3001	6	burgers	burger	NNS
1979	3001	7	.	.	.
1979	3002	1	Grill	grill	VB
1979	3002	2	on	on	IN
1979	3002	3	lightly	lightly	RB
1979	3002	4	oiled	oil	VBN
1979	3002	5	surface	surface	NN
1979	3002	6	5	5	CD
1979	3002	7	to	to	IN
1979	3002	8	6	6	CD
1979	3002	9	inches	inch	NNS
1979	3002	10	above	above	IN
1979	3002	11	medium	medium	JJ
1979	3002	12	-	-	HYPH
1979	3002	13	hot	hot	JJ
1979	3002	14	coals	coal	NNS
1979	3002	15	,	,	,
1979	3002	16	5	5	CD
1979	3002	17	to	to	TO
1979	3002	18	6	6	CD
1979	3002	19	minutes	minute	NNS
1979	3002	20	per	per	IN
1979	3002	21	side	side	NN
1979	3002	22	or	or	CC
1979	3002	23	until	until	IN
1979	3002	24	cooked	cook	VBN
1979	3002	25	through	through	RB
1979	3002	26	.	.	.
1979	3003	1	Serve	serve	VB
1979	3003	2	on	on	IN
1979	3003	3	toasted	toasted	JJ
1979	3003	4	slices	slice	NNS
1979	3003	5	of	of	IN
1979	3003	6	Italian	italian	JJ
1979	3003	7	or	or	CC
1979	3003	8	French	french	JJ
1979	3003	9	bread	bread	NN
1979	3003	10	,	,	,
1979	3003	11	topped	top	VBN
1979	3003	12	with	with	IN
1979	3003	13	sour	sour	JJ
1979	3003	14	cream	cream	NN
1979	3003	15	and	and	CC
1979	3003	16	scallions	scallion	NNS
1979	3003	17	.	.	.
1979	3004	1	PHOTO	PHOTO	NNP
1979	3004	2	:	:	:
1979	3004	3	Hawaiian	hawaiian	JJ
1979	3004	4	glazed	glaze	VBN
1979	3004	5	wings	wing	NNS
1979	3004	6	HAWAIIAN	HAWAIIAN	NNP
1979	3004	7	GLAZED	GLAZED	NNP
1979	3004	8	WINGSServes	wingsserve	NNS
1979	3004	9	2	2	CD
1979	3004	10	-	-	SYM
1979	3004	11	4	4	CD
1979	3004	12	The	the	DT
1979	3004	13	natural	natural	JJ
1979	3004	14	juiciness	juiciness	NN
1979	3004	15	of	of	IN
1979	3004	16	chicken	chicken	NN
1979	3004	17	wings	wing	NNS
1979	3004	18	makes	make	VBZ
1979	3004	19	them	-PRON-	PRP
1979	3004	20	a	a	DT
1979	3004	21	good	good	JJ
1979	3004	22	choice	choice	NN
1979	3004	23	for	for	IN
1979	3004	24	barbecuing	barbecue	VBG
1979	3004	25	.	.	.
1979	3005	1	This	this	DT
1979	3005	2	can	can	MD
1979	3005	3	make	make	VB
1979	3005	4	either	either	CC
1979	3005	5	a	a	DT
1979	3005	6	nice	nice	JJ
1979	3005	7	meal	meal	NN
1979	3005	8	for	for	IN
1979	3005	9	a	a	DT
1979	3005	10	few	few	JJ
1979	3005	11	,	,	,
1979	3005	12	or	or	CC
1979	3005	13	appetizers	appetizer	NNS
1979	3005	14	for	for	IN
1979	3005	15	several	several	JJ
1979	3005	16	.	.	.
1979	3006	1	10	10	CD
1979	3006	2	chicken	chicken	NN
1979	3006	3	wings	wing	NNS
1979	3006	4	1/2	1/2	CD
1979	3006	5	cup	cup	NN
1979	3006	6	vegetable	vegetable	NN
1979	3006	7	oil	oil	NN
1979	3006	8	2	2	CD
1979	3006	9	tablespoons	tablespoon	NNS
1979	3006	10	fresh	fresh	JJ
1979	3006	11	lemon	lemon	NN
1979	3006	12	juice	juice	NN
1979	3006	13	1/2	1/2	CD
1979	3006	14	teaspoon	teaspoon	NN
1979	3006	15	seasoned	season	VBD
1979	3006	16	salt	salt	NN
1979	3006	17	or	or	CC
1979	3006	18	to	to	TO
1979	3006	19	taste	taste	VB
1979	3006	20	Marmalade	Marmalade	NNP
1979	3006	21	Pineapple	Pineapple	NNP
1979	3006	22	Glaze	Glaze	NNP
1979	3006	23	:	:	:
1979	3006	24	1/4	1/4	CD
1979	3006	25	cup	cup	NNP
1979	3006	26	orange	orange	NNP
1979	3006	27	marmalade	marmalade	NNP
1979	3006	28	1/4	1/4	CD
1979	3006	29	cup	cup	NN
1979	3006	30	pineapple	pineapple	NN
1979	3006	31	preserves	preserve	NNS
1979	3006	32	1/2	1/2	CD
1979	3006	33	cup	cup	NN
1979	3006	34	soy	soy	NN
1979	3006	35	sauce	sauce	NN
1979	3006	36	1	1	CD
1979	3006	37	teaspoon	teaspoon	NN
1979	3006	38	Dijon	Dijon	NNP
1979	3006	39	mustard	mustard	NN
1979	3006	40	2	2	CD
1979	3006	41	tablespoons	tablespoon	NNS
1979	3006	42	white	white	JJ
1979	3006	43	wine	wine	NN
1979	3006	44	vinegar	vinegar	NN
1979	3006	45	In	in	IN
1979	3006	46	a	a	DT
1979	3006	47	large	large	JJ
1979	3006	48	bowl	bowl	NN
1979	3006	49	toss	toss	NN
1979	3006	50	wings	wing	NNS
1979	3006	51	with	with	IN
1979	3006	52	vegetable	vegetable	NN
1979	3006	53	oil	oil	NN
1979	3006	54	,	,	,
1979	3006	55	lemon	lemon	NN
1979	3006	56	juice	juice	NN
1979	3006	57	and	and	CC
1979	3006	58	seasoned	seasoned	JJ
1979	3006	59	salt	salt	NN
1979	3006	60	.	.	.
1979	3007	1	In	in	IN
1979	3007	2	a	a	DT
1979	3007	3	small	small	JJ
1979	3007	4	bowl	bowl	NN
1979	3007	5	combine	combine	VBP
1979	3007	6	glaze	glaze	NN
1979	3007	7	ingredients	ingredient	NNS
1979	3007	8	.	.	.
1979	3008	1	Drain	drain	NN
1979	3008	2	wings	wing	NNS
1979	3008	3	and	and	CC
1979	3008	4	grill	grill	VBP
1979	3008	5	6	6	CD
1979	3008	6	to	to	TO
1979	3008	7	8	8	CD
1979	3008	8	inches	inch	NNS
1979	3008	9	above	above	IN
1979	3008	10	medium	medium	JJ
1979	3008	11	-	-	HYPH
1979	3008	12	hot	hot	JJ
1979	3008	13	coals	coal	NNS
1979	3008	14	for	for	IN
1979	3008	15	about	about	RB
1979	3008	16	20	20	CD
1979	3008	17	minutes	minute	NNS
1979	3008	18	or	or	CC
1979	3008	19	until	until	IN
1979	3008	20	golden	golden	JJ
1979	3008	21	brown	brown	JJ
1979	3008	22	and	and	CC
1979	3008	23	cooked	cook	VBD
1979	3008	24	through	through	RB
1979	3008	25	.	.	.
1979	3009	1	Turn	turn	VB
1979	3009	2	and	and	CC
1979	3009	3	baste	baste	NNP
1979	3009	4	2	2	CD
1979	3009	5	to	to	IN
1979	3009	6	3	3	CD
1979	3009	7	times	time	NNS
1979	3009	8	with	with	IN
1979	3009	9	glaze	glaze	NN
1979	3009	10	.	.	.
1979	3010	1	HERB	HERB	NNP
1979	3010	2	BARBECUED	BARBECUED	NNP
1979	3010	3	BREASTSServes	breastsserve	VBZ
1979	3010	4	4	4	CD
1979	3010	5	Frank	Frank	NNP
1979	3010	6	always	always	RB
1979	3010	7	removes	remove	VBZ
1979	3010	8	the	the	DT
1979	3010	9	skin	skin	NN
1979	3010	10	from	from	IN
1979	3010	11	chicken	chicken	NN
1979	3010	12	,	,	,
1979	3010	13	and	and	CC
1979	3010	14	often	often	RB
1979	3010	15	,	,	,
1979	3010	16	that	that	DT
1979	3010	17	means	mean	VBZ
1979	3010	18	losing	lose	VBG
1979	3010	19	some	some	DT
1979	3010	20	of	of	IN
1979	3010	21	the	the	DT
1979	3010	22	herbs	herb	NNS
1979	3010	23	and	and	CC
1979	3010	24	spices	spice	NNS
1979	3010	25	.	.	.
1979	3011	1	I	-PRON-	PRP
1979	3011	2	like	like	VBP
1979	3011	3	this	this	DT
1979	3011	4	recipe	recipe	NN
1979	3011	5	because	because	IN
1979	3011	6	even	even	RB
1979	3011	7	if	if	IN
1979	3011	8	you	-PRON-	PRP
1979	3011	9	remove	remove	VBP
1979	3011	10	the	the	DT
1979	3011	11	skin	skin	NN
1979	3011	12	at	at	IN
1979	3011	13	the	the	DT
1979	3011	14	end	end	NN
1979	3011	15	of	of	IN
1979	3011	16	the	the	DT
1979	3011	17	barbecuing	barbecuing	NN
1979	3011	18	,	,	,
1979	3011	19	the	the	DT
1979	3011	20	flavoring	flavoring	NN
1979	3011	21	is	be	VBZ
1979	3011	22	still	still	RB
1979	3011	23	there	there	RB
1979	3011	24	.	.	.
1979	3012	1	4	4	CD
1979	3012	2	chicken	chicken	NN
1979	3012	3	breast	breast	NN
1979	3012	4	halves	half	NNS
1979	3012	5	1/2	1/2	CD
1979	3012	6	cup	cup	NN
1979	3012	7	softened	soften	VBN
1979	3012	8	butter	butter	NN
1979	3012	9	or	or	CC
1979	3012	10	margarine	margarine	NN
1979	3012	11	2	2	CD
1979	3012	12	tablespoons	tablespoon	NNS
1979	3012	13	chopped	chop	VBD
1979	3012	14	scallions	scallion	NNS
1979	3012	15	2	2	CD
1979	3012	16	tablespoons	tablespoon	NNS
1979	3012	17	minced	mince	VBN
1979	3012	18	,	,	,
1979	3012	19	fresh	fresh	JJ
1979	3012	20	parsley	parsley	NN
1979	3012	21	1	1	CD
1979	3012	22	and	and	CC
1979	3012	23	1/2	1/2	CD
1979	3012	24	teaspoons	teaspoon	NNS
1979	3012	25	minced	mince	VBN
1979	3012	26	,	,	,
1979	3012	27	fresh	fresh	JJ
1979	3012	28	rosemary	rosemary	NN
1979	3012	29	,	,	,
1979	3012	30	or	or	CC
1979	3012	31	1/2	1/2	CD
1979	3012	32	teaspoon	teaspoon	NN
1979	3012	33	dried	dry	VBD
1979	3012	34	1/2	1/2	CD
1979	3012	35	teaspoon	teaspoon	NN
1979	3012	36	salt	salt	NN
1979	3012	37	or	or	CC
1979	3012	38	to	to	TO
1979	3012	39	taste	taste	VB
1979	3012	40	1	1	CD
1979	3012	41	small	small	JJ
1979	3012	42	clove	clove	NNP
1979	3012	43	garlic	garlic	NNP
1979	3012	44	,	,	,
1979	3012	45	minced	mince	VBD
1979	3012	46	1/8	1/8	CD
1979	3012	47	teaspoon	teaspoon	NN
1979	3012	48	ground	ground	NN
1979	3012	49	pepper	pepper	NN
1979	3012	50	Working	Working	NNP
1979	3012	51	from	from	IN
1979	3012	52	the	the	DT
1979	3012	53	wide	wide	JJ
1979	3012	54	"	"	``
1979	3012	55	neck	neck	NN
1979	3012	56	end	end	NN
1979	3012	57	"	"	''
1979	3012	58	of	of	IN
1979	3012	59	breasts	breast	NNS
1979	3012	60	use	use	VBP
1979	3012	61	finger	finger	NN
1979	3012	62	tips	tip	NNS
1979	3012	63	to	to	TO
1979	3012	64	carefully	carefully	RB
1979	3012	65	separate	separate	VB
1979	3012	66	skin	skin	NN
1979	3012	67	from	from	IN
1979	3012	68	meat	meat	NN
1979	3012	69	to	to	TO
1979	3012	70	form	form	VB
1979	3012	71	a	a	DT
1979	3012	72	pocket	pocket	NN
1979	3012	73	.	.	.
1979	3013	1	In	in	IN
1979	3013	2	a	a	DT
1979	3013	3	small	small	JJ
1979	3013	4	saucepan	saucepan	NN
1979	3013	5	combine	combine	NN
1979	3013	6	remaining	remain	VBG
1979	3013	7	ingredients	ingredient	NNS
1979	3013	8	.	.	.
1979	3014	1	Place	place	NN
1979	3014	2	about	about	RB
1979	3014	3	2	2	CD
1979	3014	4	tablespoons	tablespoon	NNS
1979	3014	5	of	of	IN
1979	3014	6	butter	butter	NN
1979	3014	7	mixture	mixture	NN
1979	3014	8	in	in	IN
1979	3014	9	pocket	pocket	NN
1979	3014	10	of	of	IN
1979	3014	11	each	each	DT
1979	3014	12	breast	breast	NN
1979	3014	13	.	.	.
1979	3015	1	Close	close	JJ
1979	3015	2	skin	skin	NN
1979	3015	3	flap	flap	NN
1979	3015	4	at	at	IN
1979	3015	5	neck	neck	NN
1979	3015	6	edge	edge	NN
1979	3015	7	with	with	IN
1979	3015	8	a	a	DT
1979	3015	9	small	small	JJ
1979	3015	10	skewer	skewer	NN
1979	3015	11	or	or	CC
1979	3015	12	toothpick	toothpick	NN
1979	3015	13	.	.	.
1979	3016	1	Melt	Melt	NNP
1979	3016	2	remaining	remain	VBG
1979	3016	3	butter	butter	NN
1979	3016	4	mixture	mixture	NN
1979	3016	5	and	and	CC
1979	3016	6	reserve	reserve	NN
1979	3016	7	for	for	IN
1979	3016	8	basting	baste	VBG
1979	3016	9	.	.	.
1979	3017	1	Grill	Grill	NNP
1979	3017	2	chicken	chicken	VBD
1979	3017	3	6	6	CD
1979	3017	4	to	to	TO
1979	3017	5	8	8	CD
1979	3017	6	inches	inch	NNS
1979	3017	7	above	above	IN
1979	3017	8	medium	medium	JJ
1979	3017	9	-	-	HYPH
1979	3017	10	hot	hot	JJ
1979	3017	11	coals	coal	NNS
1979	3017	12	for	for	IN
1979	3017	13	25	25	CD
1979	3017	14	to	to	TO
1979	3017	15	30	30	CD
1979	3017	16	minutes	minute	NNS
1979	3017	17	or	or	CC
1979	3017	18	until	until	IN
1979	3017	19	cooked	cook	VBN
1979	3017	20	through	through	IN
1979	3017	21	turning	turning	NN
1979	3017	22	and	and	CC
1979	3017	23	basting	basting	NN
1979	3017	24	chicken	chicken	NN
1979	3017	25	every	every	DT
1979	3017	26	8	8	CD
1979	3017	27	to	to	TO
1979	3017	28	10	10	CD
1979	3017	29	minutes	minute	NNS
1979	3017	30	with	with	IN
1979	3017	31	butter	butter	NN
1979	3017	32	.	.	.
1979	3018	1	HONEY	HONEY	NNP
1979	3018	2	MUSTARD	mustard	NN
1979	3018	3	GRILLED	grill	VBD
1979	3018	4	HENS	HENS	NNP
1979	3018	5	Serves	serve	VBZ
1979	3018	6	2	2	CD
1979	3018	7	I	-PRON-	PRP
1979	3018	8	've	have	VB
1979	3018	9	found	find	VBN
1979	3018	10	that	that	IN
1979	3018	11	hens	hen	NNS
1979	3018	12	cook	cook	VB
1979	3018	13	a	a	DT
1979	3018	14	little	little	JJ
1979	3018	15	faster	fast	RBR
1979	3018	16	and	and	CC
1979	3018	17	are	be	VBP
1979	3018	18	more	more	RBR
1979	3018	19	attractive	attractive	JJ
1979	3018	20	when	when	WRB
1979	3018	21	served	serve	VBN
1979	3018	22	if	if	IN
1979	3018	23	you	-PRON-	PRP
1979	3018	24	remove	remove	VBP
1979	3018	25	the	the	DT
1979	3018	26	backbone	backbone	NN
1979	3018	27	before	before	IN
1979	3018	28	cooking	cooking	NN
1979	3018	29	.	.	.
1979	3019	1	2	2	CD
1979	3019	2	fresh	fresh	JJ
1979	3019	3	Cornish	cornish	JJ
1979	3019	4	game	game	NN
1979	3019	5	hens	hen	VBZ
1979	3019	6	salt	salt	NN
1979	3019	7	and	and	CC
1979	3019	8	ground	ground	NN
1979	3019	9	pepper	pepper	NN
1979	3019	10	to	to	TO
1979	3019	11	taste	taste	NN
1979	3019	12	4	4	CD
1979	3019	13	tablespoons	tablespoon	NNS
1979	3019	14	butter	butter	NN
1979	3019	15	or	or	CC
1979	3019	16	margarine	margarine	NN
1979	3019	17	2	2	CD
1979	3019	18	tablespoons	tablespoon	NNS
1979	3019	19	honey	honey	NN
1979	3019	20	1	1	CD
1979	3019	21	1/2	1/2	CD
1979	3019	22	tablespoons	tablespoon	NNS
1979	3019	23	Dijon	Dijon	NNS
1979	3019	24	mustard	mustard	NN
1979	3019	25	1	1	CD
1979	3019	26	tablespoon	tablespoon	NN
1979	3019	27	Worcestershire	Worcestershire	NNP
1979	3019	28	sauce	sauce	NN
1979	3019	29	Halve	Halve	NNP
1979	3019	30	hens	hen	NNS
1979	3019	31	and	and	CC
1979	3019	32	remove	remove	VB
1979	3019	33	backbones	backbone	NNS
1979	3019	34	.	.	.
1979	3020	1	(	(	-LRB-
1979	3020	2	See	see	VB
1979	3020	3	page	page	NN
1979	3020	4	_	_	NNP
1979	3020	5	_	_	NNP
1979	3020	6	_	_	NNP
1979	3020	7	for	for	IN
1979	3020	8	directions	direction	NNS
1979	3020	9	on	on	IN
1979	3020	10	doing	do	VBG
1979	3020	11	this	this	DT
1979	3020	12	.	.	.
1979	3020	13	)	)	-RRB-
1979	3021	1	Season	season	NN
1979	3021	2	with	with	IN
1979	3021	3	salt	salt	NN
1979	3021	4	and	and	CC
1979	3021	5	pepper	pepper	NN
1979	3021	6	.	.	.
1979	3022	1	In	in	IN
1979	3022	2	a	a	DT
1979	3022	3	small	small	JJ
1979	3022	4	saucepan	saucepan	NN
1979	3022	5	,	,	,
1979	3022	6	melt	melt	NNP
1979	3022	7	butter	butter	NNP
1979	3022	8	;	;	:
1979	3022	9	stir	stir	NN
1979	3022	10	in	in	IN
1979	3022	11	remaining	remain	VBG
1979	3022	12	ingredients	ingredient	NNS
1979	3022	13	.	.	.
1979	3023	1	Grill	Grill	NNP
1979	3023	2	hens	hen	VBZ
1979	3023	3	6	6	CD
1979	3023	4	to	to	TO
1979	3023	5	8	8	CD
1979	3023	6	inches	inch	NNS
1979	3023	7	above	above	IN
1979	3023	8	hot	hot	JJ
1979	3023	9	coals	coal	NNS
1979	3023	10	20	20	CD
1979	3023	11	to	to	TO
1979	3023	12	30	30	CD
1979	3023	13	minutes	minute	NNS
1979	3023	14	or	or	CC
1979	3023	15	until	until	IN
1979	3023	16	cooked	cook	VBN
1979	3023	17	through	through	RB
1979	3023	18	,	,	,
1979	3023	19	turning	turn	VBG
1979	3023	20	often	often	RB
1979	3023	21	.	.	.
1979	3024	1	Baste	Baste	NNP
1979	3024	2	with	with	IN
1979	3024	3	sauce	sauce	NN
1979	3024	4	during	during	IN
1979	3024	5	last	last	JJ
1979	3024	6	10	10	CD
1979	3024	7	minutes	minute	NNS
1979	3024	8	of	of	IN
1979	3024	9	cooking	cooking	NN
1979	3024	10	time	time	NN
1979	3024	11	.	.	.
1979	3025	1	HOT	hot	JJ
1979	3025	2	AND	and	CC
1979	3025	3	SPICY	SPICY	NNP
1979	3025	4	PICK	PICK	NNP
1979	3025	5	-	-	HYPH
1979	3025	6	OF	of	IN
1979	3025	7	-	-	HYPH
1979	3025	8	THE	the	FW
1979	3025	9	-	-	HYPH
1979	3025	10	CHICKServes	CHICKServes	NNP
1979	3025	11	4	4	CD
1979	3025	12	-	-	SYM
1979	3025	13	6	6	CD
1979	3025	14	Are	be	VBP
1979	3025	15	you	-PRON-	PRP
1979	3025	16	familiar	familiar	JJ
1979	3025	17	with	with	IN
1979	3025	18	the	the	DT
1979	3025	19	spice	spice	NN
1979	3025	20	,	,	,
1979	3025	21	"	"	``
1979	3025	22	cumin	cumin	NN
1979	3025	23	"	"	''
1979	3025	24	,	,	,
1979	3025	25	called	call	VBD
1979	3025	26	for	for	IN
1979	3025	27	in	in	IN
1979	3025	28	this	this	DT
1979	3025	29	recipe	recipe	NN
1979	3025	30	?	?	.
1979	3026	1	It	-PRON-	PRP
1979	3026	2	's	be	VBZ
1979	3026	3	the	the	DT
1979	3026	4	dried	dry	VBN
1979	3026	5	fruit	fruit	NN
1979	3026	6	or	or	CC
1979	3026	7	seed	seed	NN
1979	3026	8	of	of	IN
1979	3026	9	a	a	DT
1979	3026	10	plant	plant	NN
1979	3026	11	in	in	IN
1979	3026	12	the	the	DT
1979	3026	13	parsley	parsley	NNP
1979	3026	14	family	family	NN
1979	3026	15	.	.	.
1979	3027	1	It	-PRON-	PRP
1979	3027	2	's	be	VBZ
1979	3027	3	sometimes	sometimes	RB
1979	3027	4	substituted	substitute	VBN
1979	3027	5	for	for	IN
1979	3027	6	caraway	caraway	JJ
1979	3027	7	seed	seed	NN
1979	3027	8	and	and	CC
1979	3027	9	is	be	VBZ
1979	3027	10	a	a	DT
1979	3027	11	principal	principal	JJ
1979	3027	12	ingredient	ingredient	NN
1979	3027	13	in	in	IN
1979	3027	14	both	both	DT
1979	3027	15	curry	curry	NN
1979	3027	16	powder	powder	NN
1979	3027	17	and	and	CC
1979	3027	18	chili	chili	NN
1979	3027	19	powder	powder	NN
1979	3027	20	.	.	.
1979	3028	1	1	1	CD
1979	3028	2	jar	jar	NN
1979	3028	3	(	(	-LRB-
1979	3028	4	5-ounces	5-ounces	CD
1979	3028	5	)	)	-RRB-
1979	3028	6	roasted	roasted	JJ
1979	3028	7	peppers	pepper	NNS
1979	3028	8	,	,	,
1979	3028	9	drained	drain	VBD
1979	3028	10	1	1	CD
1979	3028	11	can	can	NN
1979	3028	12	(	(	-LRB-
1979	3028	13	4-ounces	4-ounces	LS
1979	3028	14	)	)	-RRB-
1979	3028	15	mild	mild	JJ
1979	3028	16	green	green	JJ
1979	3028	17	chilies	chilie	NNS
1979	3028	18	,	,	,
1979	3028	19	drained	drain	VBD
1979	3028	20	2	2	CD
1979	3028	21	tablespoons	tablespoon	NNS
1979	3028	22	brown	brown	JJ
1979	3028	23	sugar	sugar	NN
1979	3028	24	2	2	CD
1979	3028	25	tablespoons	tablespoon	NNS
1979	3028	26	vegetable	vegetable	NN
1979	3028	27	oil	oil	NN
1979	3028	28	2	2	CD
1979	3028	29	tablespoons	tablespoon	NNS
1979	3028	30	lime	lime	NN
1979	3028	31	juice	juice	NN
1979	3028	32	1	1	CD
1979	3028	33	-	-	SYM
1979	3028	34	1/2	1/2	CD
1979	3028	35	teaspoons	teaspoon	NNS
1979	3028	36	Tabasco	Tabasco	NNP
1979	3028	37	1	1	CD
1979	3028	38	teaspoon	teaspoon	NN
1979	3028	39	ground	ground	NN
1979	3028	40	cumin	cumin	NN
1979	3028	41	1	1	CD
1979	3028	42	teaspoon	teaspoon	NN
1979	3028	43	salt	salt	NN
1979	3028	44	or	or	CC
1979	3028	45	to	to	TO
1979	3028	46	taste	taste	VB
1979	3028	47	2	2	CD
1979	3028	48	to	to	TO
1979	3028	49	3	3	CD
1979	3028	50	sprigs	sprig	NNS
1979	3028	51	fresh	fresh	JJ
1979	3028	52	coriander	coriander	NN
1979	3028	53	(	(	-LRB-
1979	3028	54	optional	optional	JJ
1979	3028	55	)	)	-RRB-
1979	3028	56	1	1	CD
1979	3028	57	package	package	NN
1979	3028	58	chicken	chicken	NN
1979	3028	59	parts	part	NNS
1979	3028	60	(	(	-LRB-
1979	3028	61	about	about	RB
1979	3028	62	3	3	CD
1979	3028	63	pounds	pound	NNS
1979	3028	64	)	)	-RRB-
1979	3028	65	In	in	IN
1979	3028	66	food	food	NN
1979	3028	67	processor	processor	NN
1979	3028	68	or	or	CC
1979	3028	69	blender	blender	NN
1979	3028	70	,	,	,
1979	3028	71	combine	combine	VB
1979	3028	72	all	all	DT
1979	3028	73	ingredients	ingredient	NNS
1979	3028	74	except	except	IN
1979	3028	75	chicken	chicken	NN
1979	3028	76	;	;	:
1979	3028	77	puree	puree	VBP
1979	3028	78	until	until	IN
1979	3028	79	smooth	smooth	JJ
1979	3028	80	.	.	.
1979	3029	1	Set	Set	VBN
1979	3029	2	aside	aside	RB
1979	3029	3	1/2	1/2	CD
1979	3029	4	cup	cup	NN
1979	3029	5	sauce	sauce	NN
1979	3029	6	.	.	.
1979	3030	1	Grill	Grill	NNP
1979	3030	2	chicken	chicken	NN
1979	3030	3	,	,	,
1979	3030	4	uncovered	uncover	VBN
1979	3030	5	,	,	,
1979	3030	6	5	5	CD
1979	3030	7	to	to	IN
1979	3030	8	6-inches	6-inches	CD
1979	3030	9	above	above	IN
1979	3030	10	medium	medium	JJ
1979	3030	11	-	-	HYPH
1979	3030	12	hot	hot	JJ
1979	3030	13	coals	coal	NNS
1979	3030	14	40	40	CD
1979	3030	15	to	to	TO
1979	3030	16	50	50	CD
1979	3030	17	minutes	minute	NNS
1979	3030	18	or	or	CC
1979	3030	19	until	until	IN
1979	3030	20	cooked	cook	VBN
1979	3030	21	through	through	RB
1979	3030	22	,	,	,
1979	3030	23	turning	turn	VBG
1979	3030	24	and	and	CC
1979	3030	25	basting	baste	VBG
1979	3030	26	with	with	IN
1979	3030	27	remaining	remain	VBG
1979	3030	28	sauce	sauce	NN
1979	3030	29	3	3	CD
1979	3030	30	to	to	IN
1979	3030	31	4	4	CD
1979	3030	32	times	time	NNS
1979	3030	33	during	during	IN
1979	3030	34	grilling	grill	VBG
1979	3030	35	.	.	.
1979	3031	1	Serve	serve	VB
1979	3031	2	reserved	reserve	VBN
1979	3031	3	1/2	1/2	CD
1979	3031	4	cup	cup	NN
1979	3031	5	sauce	sauce	NN
1979	3031	6	as	as	IN
1979	3031	7	a	a	DT
1979	3031	8	condiment	condiment	NN
1979	3031	9	with	with	IN
1979	3031	10	grilled	grill	VBN
1979	3031	11	chicken	chicken	NN
1979	3031	12	.	.	.
1979	3032	1	Oriental	Oriental	NNP
1979	3032	2	Grill	Grill	NNP
1979	3032	3	"	"	''
1979	3032	4	KUNG	KUNG	NNP
1979	3032	5	FU	FU	NNP
1979	3032	6	"	"	''
1979	3032	7	CUTLETS	CUTLETS	NNP
1979	3032	8	Serves	serve	VBZ
1979	3032	9	4	4	CD
1979	3032	10	When	when	WRB
1979	3032	11	you	-PRON-	PRP
1979	3032	12	see	see	VBP
1979	3032	13	the	the	DT
1979	3032	14	sweet	sweet	JJ
1979	3032	15	potatoes	potato	NNS
1979	3032	16	called	call	VBN
1979	3032	17	for	for	IN
1979	3032	18	in	in	IN
1979	3032	19	this	this	DT
1979	3032	20	recipe	recipe	NN
1979	3032	21	,	,	,
1979	3032	22	you	-PRON-	PRP
1979	3032	23	might	may	MD
1979	3032	24	wonder	wonder	VB
1979	3032	25	,	,	,
1979	3032	26	"	"	``
1979	3032	27	Is	be	VBZ
1979	3032	28	there	there	EX
1979	3032	29	's	be	VBZ
1979	3032	30	a	a	DT
1979	3032	31	difference	difference	NN
1979	3032	32	between	between	IN
1979	3032	33	sweet	sweet	JJ
1979	3032	34	potatoes	potato	NNS
1979	3032	35	and	and	CC
1979	3032	36	yams	yam	NNS
1979	3032	37	?	?	.
1979	3032	38	"	"	''
1979	3033	1	And	and	CC
1979	3033	2	if	if	IN
1979	3033	3	there	there	EX
1979	3033	4	is	be	VBZ
1979	3033	5	a	a	DT
1979	3033	6	difference	difference	NN
1979	3033	7	,	,	,
1979	3033	8	"	"	``
1979	3033	9	Does	do	VBZ
1979	3033	10	it	-PRON-	PRP
1979	3033	11	matter	matter	VB
1979	3033	12	?	?	.
1979	3033	13	"	"	''
1979	3034	1	According	accord	VBG
1979	3034	2	to	to	IN
1979	3034	3	sweet	sweet	JJ
1979	3034	4	potato	potato	NN
1979	3034	5	grower	grower	NN
1979	3034	6	Tom	Tom	NNP
1979	3034	7	Archibald	Archibald	NNP
1979	3034	8	from	from	IN
1979	3034	9	California	California	NNP
1979	3034	10	,	,	,
1979	3034	11	there	there	EX
1979	3034	12	is	be	VBZ
1979	3034	13	and	and	CC
1979	3034	14	it	-PRON-	PRP
1979	3034	15	does	do	VBZ
1979	3034	16	.	.	.
1979	3035	1	"	"	``
1979	3035	2	The	the	DT
1979	3035	3	sweet	sweet	JJ
1979	3035	4	potato	potato	NN
1979	3035	5	's	's	POS
1979	3035	6	texture	texture	NN
1979	3035	7	is	be	VBZ
1979	3035	8	close	close	JJ
1979	3035	9	to	to	IN
1979	3035	10	an	an	DT
1979	3035	11	Irish	irish	JJ
1979	3035	12	potato	potato	NN
1979	3035	13	's	's	POS
1979	3035	14	,	,	,
1979	3035	15	while	while	IN
1979	3035	16	the	the	DT
1979	3035	17	yam	yam	NN
1979	3035	18	's	's	POS
1979	3035	19	is	be	VBZ
1979	3035	20	moister	moister	JJ
1979	3035	21	and	and	CC
1979	3035	22	less	less	RBR
1979	3035	23	firm	firm	JJ
1979	3035	24	and	and	CC
1979	3035	25	does	do	VBZ
1979	3035	26	n't	not	RB
1979	3035	27	hold	hold	VB
1979	3035	28	up	up	RP
1979	3035	29	as	as	RB
1979	3035	30	well	well	RB
1979	3035	31	,	,	,
1979	3035	32	"	"	''
1979	3035	33	he	-PRON-	PRP
1979	3035	34	says	say	VBZ
1979	3035	35	.	.	.
1979	3036	1	"	"	``
1979	3036	2	You	-PRON-	PRP
1979	3036	3	can	can	MD
1979	3036	4	tell	tell	VB
1979	3036	5	the	the	DT
1979	3036	6	difference	difference	NN
1979	3036	7	between	between	IN
1979	3036	8	them	-PRON-	PRP
1979	3036	9	because	because	IN
1979	3036	10	the	the	DT
1979	3036	11	sweet	sweet	JJ
1979	3036	12	potato	potato	NN
1979	3036	13	is	be	VBZ
1979	3036	14	light	light	JJ
1979	3036	15	-	-	HYPH
1979	3036	16	skinned	skinned	JJ
1979	3036	17	,	,	,
1979	3036	18	while	while	IN
1979	3036	19	the	the	DT
1979	3036	20	yam	yam	NN
1979	3036	21	has	have	VBZ
1979	3036	22	a	a	DT
1979	3036	23	bronze-	bronze-	JJ
1979	3036	24	colored	colored	JJ
1979	3036	25	or	or	CC
1979	3036	26	reddish	reddish	JJ
1979	3036	27	skin	skin	NN
1979	3036	28	.	.	.
1979	3036	29	"	"	''
1979	3037	1	4	4	CD
1979	3037	2	boneless	boneless	NN
1979	3037	3	,	,	,
1979	3037	4	skinless	skinless	VB
1979	3037	5	chicken	chicken	NN
1979	3037	6	breast	breast	NN
1979	3037	7	halves	half	NNS
1979	3037	8	or	or	CC
1979	3037	9	1	1	CD
1979	3037	10	package	package	NN
1979	3037	11	thin	thin	JJ
1979	3037	12	sliced	sliced	JJ
1979	3037	13	roaster	roaster	NN
1979	3037	14	breast	breast	NN
1979	3037	15	2	2	CD
1979	3037	16	sweet	sweet	JJ
1979	3037	17	potatoes	potato	NNS
1979	3037	18	,	,	,
1979	3037	19	scrubbed	scrub	VBD
1979	3037	20	but	but	CC
1979	3037	21	not	not	RB
1979	3037	22	peeled	peel	VBD
1979	3037	23	8	8	CD
1979	3037	24	scallions	scallion	NNS
1979	3037	25	,	,	,
1979	3037	26	trimmed	trim	VBD
1979	3037	27	1	1	CD
1979	3037	28	tablespoon	tablespoon	NN
1979	3037	29	soy	soy	NN
1979	3037	30	sauce	sauce	NN
1979	3037	31	1	1	CD
1979	3037	32	teaspoon	teaspoon	NN
1979	3037	33	sesame	sesame	NN
1979	3037	34	or	or	CC
1979	3037	35	vegetable	vegetable	NN
1979	3037	36	oil	oil	NN
1979	3037	37	1/2	1/2	CD
1979	3037	38	teaspoon	teaspoon	NN
1979	3037	39	ground	ground	NN
1979	3037	40	pepper	pepper	NN
1979	3037	41	1/2	1/2	CD
1979	3037	42	cup	cup	NN
1979	3037	43	tonkatsu	tonkatsu	NNP
1979	3037	44	sauce	sauce	NN
1979	3037	45	(	(	-LRB-
1979	3037	46	recipe	recipe	NN
1979	3037	47	follows	follow	VBZ
1979	3037	48	,	,	,
1979	3037	49	or	or	CC
1979	3037	50	use	use	VB
1979	3037	51	bottled	bottled	JJ
1979	3037	52	version	version	NN
1979	3037	53	)	)	-RRB-
1979	3037	54	Place	place	NN
1979	3037	55	chicken	chicken	NN
1979	3037	56	breasts	breast	NNS
1979	3037	57	between	between	IN
1979	3037	58	sheets	sheet	NNS
1979	3037	59	of	of	IN
1979	3037	60	plastic	plastic	JJ
1979	3037	61	wrap	wrap	NN
1979	3037	62	and	and	CC
1979	3037	63	pound	pound	NN
1979	3037	64	to	to	IN
1979	3037	65	1/2	1/2	CD
1979	3037	66	inch	inch	NN
1979	3037	67	thickness	thickness	NN
1979	3037	68	.	.	.
1979	3038	1	Skip	Skip	NNP
1979	3038	2	previous	previous	JJ
1979	3038	3	step	step	NN
1979	3038	4	if	if	IN
1979	3038	5	using	use	VBG
1979	3038	6	thin	thin	JJ
1979	3038	7	sliced	sliced	JJ
1979	3038	8	roaster	roaster	NN
1979	3038	9	breast	breast	NN
1979	3038	10	.	.	.
1979	3039	1	Cut	cut	VB
1979	3039	2	sweet	sweet	JJ
1979	3039	3	potatoes	potato	NNS
1979	3039	4	into	into	IN
1979	3039	5	1/2-	1/2-	CD
1979	3039	6	inch	inch	NN
1979	3039	7	slices	slice	NNS
1979	3039	8	.	.	.
1979	3040	1	Place	place	NN
1979	3040	2	chicken	chicken	NN
1979	3040	3	and	and	CC
1979	3040	4	potatoes	potato	NNS
1979	3040	5	in	in	IN
1979	3040	6	a	a	DT
1979	3040	7	shallow	shallow	JJ
1979	3040	8	bowl	bowl	NN
1979	3040	9	with	with	IN
1979	3040	10	scallions	scallion	NNS
1979	3040	11	,	,	,
1979	3040	12	soy	soy	NN
1979	3040	13	sauce	sauce	NN
1979	3040	14	,	,	,
1979	3040	15	oil	oil	NN
1979	3040	16	and	and	CC
1979	3040	17	pepper	pepper	NN
1979	3040	18	;	;	:
1979	3040	19	toss	toss	VB
1979	3040	20	well	well	RB
1979	3040	21	.	.	.
1979	3041	1	Grill	Grill	NNP
1979	3041	2	cutlets	cutlet	NNS
1979	3041	3	and	and	CC
1979	3041	4	potato	potato	NN
1979	3041	5	slices	slice	NNS
1979	3041	6	6	6	CD
1979	3041	7	to	to	TO
1979	3041	8	8	8	CD
1979	3041	9	inches	inch	NNS
1979	3041	10	above	above	IN
1979	3041	11	medium-	medium-	IN
1979	3041	12	hot	hot	JJ
1979	3041	13	coals	coal	NNS
1979	3041	14	for	for	IN
1979	3041	15	8	8	CD
1979	3041	16	to	to	TO
1979	3041	17	10	10	CD
1979	3041	18	minutes	minute	NNS
1979	3041	19	per	per	IN
1979	3041	20	side	side	NN
1979	3041	21	or	or	CC
1979	3041	22	until	until	IN
1979	3041	23	cutlets	cutlet	NNS
1979	3041	24	are	be	VBP
1979	3041	25	cooked	cook	VBN
1979	3041	26	through	through	IN
1979	3041	27	and	and	CC
1979	3041	28	potato	potato	NN
1979	3041	29	slices	slice	NNS
1979	3041	30	tender	tender	NN
1979	3041	31	.	.	.
1979	3042	1	Grill	Grill	NNP
1979	3042	2	scallions	scallion	VBZ
1979	3042	3	10	10	CD
1979	3042	4	minutes	minute	NNS
1979	3042	5	,	,	,
1979	3042	6	turning	turn	VBG
1979	3042	7	once	once	RB
1979	3042	8	.	.	.
1979	3043	1	Serve	serve	VB
1979	3043	2	grilled	grill	VBN
1979	3043	3	cutlets	cutlet	NNS
1979	3043	4	and	and	CC
1979	3043	5	vegetables	vegetable	NNS
1979	3043	6	with	with	IN
1979	3043	7	tonkatsu	tonkatsu	NNP
1979	3043	8	sauce	sauce	NN
1979	3043	9	as	as	IN
1979	3043	10	condiment	condiment	NN
1979	3043	11	;	;	:
1979	3043	12	add	add	VB
1979	3043	13	a	a	DT
1979	3043	14	favorite	favorite	JJ
1979	3043	15	cole	cole	NNP
1979	3043	16	slaw	slaw	NN
1979	3043	17	as	as	IN
1979	3043	18	side	side	NN
1979	3043	19	dish	dish	NN
1979	3043	20	.	.	.
1979	3044	1	Tonkatsu	Tonkatsu	NNP
1979	3044	2	Sauce	Sauce	NNP
1979	3044	3	:	:	:
1979	3044	4	In	in	IN
1979	3044	5	small	small	JJ
1979	3044	6	bowl	bowl	NN
1979	3044	7	,	,	,
1979	3044	8	combine	combine	VB
1979	3044	9	1/4	1/4	CD
1979	3044	10	cup	cup	NN
1979	3044	11	sweet	sweet	JJ
1979	3044	12	and	and	CC
1979	3044	13	sour	sour	JJ
1979	3044	14	sauce	sauce	NN
1979	3044	15	,	,	,
1979	3044	16	1	1	CD
1979	3044	17	tablespoon	tablespoon	NN
1979	3044	18	soy	soy	NN
1979	3044	19	sauce	sauce	NN
1979	3044	20	,	,	,
1979	3044	21	2	2	CD
1979	3044	22	teaspoon	teaspoon	NN
1979	3044	23	white	white	JJ
1979	3044	24	vinegar	vinegar	NN
1979	3044	25	,	,	,
1979	3044	26	and	and	CC
1979	3044	27	1	1	CD
1979	3044	28	teaspoon	teaspoon	NN
1979	3044	29	Worcestershire	Worcestershire	NNP
1979	3044	30	sauce	sauce	NN
1979	3044	31	.	.	.
1979	3045	1	LEMON	LEMON	NNP
1979	3045	2	SPECIAL	special	NN
1979	3045	3	CHICKEN	CHICKEN	NNP
1979	3045	4	Serves	serve	VBZ
1979	3045	5	2	2	CD
1979	3045	6	-	-	SYM
1979	3045	7	4	4	CD
1979	3045	8	If	if	IN
1979	3045	9	you	-PRON-	PRP
1979	3045	10	do	do	VBP
1979	3045	11	n't	not	RB
1979	3045	12	want	want	VB
1979	3045	13	to	to	TO
1979	3045	14	barbecue	barbecue	VB
1979	3045	15	a	a	DT
1979	3045	16	half	half	NN
1979	3045	17	chicken	chicken	NN
1979	3045	18	,	,	,
1979	3045	19	substitute	substitute	NN
1979	3045	20	chicken	chicken	NN
1979	3045	21	parts	part	NNS
1979	3045	22	.	.	.
1979	3046	1	See	see	VB
1979	3046	2	table	table	NN
1979	3046	3	on	on	IN
1979	3046	4	page	page	NN
1979	3046	5	12	12	CD
1979	3046	6	for	for	IN
1979	3046	7	amounts	amount	NNS
1979	3046	8	to	to	TO
1979	3046	9	equal	equal	VB
1979	3046	10	a	a	DT
1979	3046	11	whole	whole	JJ
1979	3046	12	chicken	chicken	NN
1979	3046	13	.	.	.
1979	3047	1	1	1	CD
1979	3047	2	chicken	chicken	NN
1979	3047	3	,	,	,
1979	3047	4	cut	cut	VBN
1979	3047	5	in	in	IN
1979	3047	6	half	half	NN
1979	3047	7	lengthwise	lengthwise	JJ
1979	3047	8	4	4	CD
1979	3047	9	tablespoons	tablespoon	NNS
1979	3047	10	butter	butter	NN
1979	3047	11	or	or	CC
1979	3047	12	margarine	margarine	NN
1979	3047	13	,	,	,
1979	3047	14	melted	melt	VBN
1979	3047	15	1/2	1/2	CD
1979	3047	16	teaspoon	teaspoon	NN
1979	3047	17	paprika	paprika	NNS
1979	3047	18	2	2	CD
1979	3047	19	tablespoons	tablespoon	NNS
1979	3047	20	sugar	sugar	NN
1979	3047	21	2	2	CD
1979	3047	22	tablespoons	tablespoon	NNS
1979	3047	23	fresh	fresh	JJ
1979	3047	24	lemon	lemon	NN
1979	3047	25	juice	juice	NN
1979	3047	26	1	1	CD
1979	3047	27	teaspoon	teaspoon	NN
1979	3047	28	Worcestershire	Worcestershire	NNP
1979	3047	29	sauce	sauce	NN
1979	3047	30	1	1	CD
1979	3047	31	teaspoon	teaspoon	NN
1979	3047	32	salt	salt	NN
1979	3047	33	or	or	CC
1979	3047	34	to	to	TO
1979	3047	35	taste	taste	VB
1979	3047	36	1/2	1/2	CD
1979	3047	37	teaspoon	teaspoon	NN
1979	3047	38	ground	ground	NN
1979	3047	39	pepper	pepper	NN
1979	3047	40	Grill	Grill	NNP
1979	3047	41	chicken	chicken	NN
1979	3047	42	halves	half	NNS
1979	3047	43	5	5	CD
1979	3047	44	to	to	IN
1979	3047	45	6	6	CD
1979	3047	46	inches	inch	NNS
1979	3047	47	above	above	IN
1979	3047	48	medium	medium	JJ
1979	3047	49	-	-	HYPH
1979	3047	50	hot	hot	JJ
1979	3047	51	coals	coal	NNS
1979	3047	52	for	for	IN
1979	3047	53	35	35	CD
1979	3047	54	to	to	TO
1979	3047	55	45	45	CD
1979	3047	56	minutes	minute	NNS
1979	3047	57	or	or	CC
1979	3047	58	until	until	IN
1979	3047	59	cooked	cook	VBN
1979	3047	60	through	through	RB
1979	3047	61	.	.	.
1979	3048	1	In	in	IN
1979	3048	2	a	a	DT
1979	3048	3	small	small	JJ
1979	3048	4	saucepan	saucepan	NN
1979	3048	5	combine	combine	NN
1979	3048	6	remaining	remain	VBG
1979	3048	7	ingredients	ingredient	NNS
1979	3048	8	.	.	.
1979	3049	1	Make	make	VB
1979	3049	2	sauce	sauce	NN
1979	3049	3	of	of	IN
1979	3049	4	butter	butter	NN
1979	3049	5	or	or	CC
1979	3049	6	margarine	margarine	NN
1979	3049	7	,	,	,
1979	3049	8	paprika	paprika	NNP
1979	3049	9	,	,	,
1979	3049	10	sugar	sugar	NN
1979	3049	11	,	,	,
1979	3049	12	lemon	lemon	NN
1979	3049	13	juice	juice	NN
1979	3049	14	and	and	CC
1979	3049	15	Worcestershire	Worcestershire	NNP
1979	3049	16	.	.	.
1979	3050	1	Turn	turn	VB
1979	3050	2	and	and	CC
1979	3050	3	baste	baste	NN
1979	3050	4	chicken	chicken	NN
1979	3050	5	with	with	IN
1979	3050	6	butter	butter	NN
1979	3050	7	sauce	sauce	NN
1979	3050	8	2	2	CD
1979	3050	9	to	to	IN
1979	3050	10	3	3	CD
1979	3050	11	times	time	NNS
1979	3050	12	.	.	.
1979	3051	1	MAHOGANY	MAHOGANY	NNP
1979	3051	2	BARBECUED	BARBECUED	NNP
1979	3051	3	HENSServes	hensserves	RB
1979	3051	4	2	2	CD
1979	3051	5	People	People	NNS
1979	3051	6	often	often	RB
1979	3051	7	ask	ask	VBP
1979	3051	8	Frank	Frank	NNP
1979	3051	9	if	if	IN
1979	3051	10	a	a	DT
1979	3051	11	Cornish	cornish	JJ
1979	3051	12	game	game	NN
1979	3051	13	hen	hen	NN
1979	3051	14	is	be	VBZ
1979	3051	15	a	a	DT
1979	3051	16	separate	separate	JJ
1979	3051	17	breed	breed	NN
1979	3051	18	from	from	IN
1979	3051	19	regular	regular	JJ
1979	3051	20	chickens	chicken	NNS
1979	3051	21	.	.	.
1979	3052	1	The	the	DT
1979	3052	2	answer	answer	NN
1979	3052	3	is	be	VBZ
1979	3052	4	mostly	mostly	RB
1979	3052	5	no	no	UH
1979	3052	6	and	and	CC
1979	3052	7	a	a	DT
1979	3052	8	little	little	JJ
1979	3052	9	bit	bit	NN
1979	3052	10	yes	yes	RB
1979	3052	11	.	.	.
1979	3053	1	Cornish	cornish	JJ
1979	3053	2	game	game	NN
1979	3053	3	hens	hen	NNS
1979	3053	4	are	be	VBP
1979	3053	5	young	young	JJ
1979	3053	6	chickens	chicken	NNS
1979	3053	7	,	,	,
1979	3053	8	usually	usually	RB
1979	3053	9	around	around	IN
1979	3053	10	five	five	CD
1979	3053	11	weeks	week	NNS
1979	3053	12	;	;	:
1979	3053	13	if	if	IN
1979	3053	14	they	-PRON-	PRP
1979	3053	15	were	be	VBD
1979	3053	16	just	just	RB
1979	3053	17	a	a	DT
1979	3053	18	couple	couple	NN
1979	3053	19	of	of	IN
1979	3053	20	weeks	week	NNS
1979	3053	21	older	old	JJR
1979	3053	22	,	,	,
1979	3053	23	they	-PRON-	PRP
1979	3053	24	'd	'd	MD
1979	3053	25	be	be	VB
1979	3053	26	sold	sell	VBN
1979	3053	27	for	for	IN
1979	3053	28	broilers	broiler	NNS
1979	3053	29	,	,	,
1979	3053	30	except	except	IN
1979	3053	31	for	for	IN
1979	3053	32	the	the	DT
1979	3053	33	Perdue	perdue	JJ
1979	3053	34	ones	one	NNS
1979	3053	35	.	.	.
1979	3054	1	Perdue	Perdue	NNP
1979	3054	2	Cornish	Cornish	NNP
1979	3054	3	come	come	VBP
1979	3054	4	from	from	IN
1979	3054	5	the	the	DT
1979	3054	6	Roaster	Roaster	NNP
1979	3054	7	breed	breed	NN
1979	3054	8	which	which	WDT
1979	3054	9	Perdue	perdue	JJ
1979	3054	10	geneticist	geneticist	NN
1979	3054	11	Norman	Norman	NNP
1979	3054	12	Lupean	Lupean	NNP
1979	3054	13	developed	develop	VBD
1979	3054	14	,	,	,
1979	3054	15	and	and	CC
1979	3054	16	which	which	WDT
1979	3054	17	is	be	VBZ
1979	3054	18	only	only	RB
1979	3054	19	available	available	JJ
1979	3054	20	through	through	IN
1979	3054	21	Perdue	Perdue	NNP
1979	3054	22	.	.	.
1979	3055	1	Unlike	unlike	IN
1979	3055	2	broilers	broiler	NNS
1979	3055	3	,	,	,
1979	3055	4	roasters	roaster	NNS
1979	3055	5	reach	reach	VBP
1979	3055	6	market	market	NN
1979	3055	7	size	size	NN
1979	3055	8	at	at	IN
1979	3055	9	twelve	twelve	CD
1979	3055	10	weeks	week	NNS
1979	3055	11	.	.	.
1979	3056	1	Both	both	DT
1979	3056	2	Perdue	Perdue	NNP
1979	3056	3	Cornish	Cornish	NNP
1979	3056	4	and	and	CC
1979	3056	5	the	the	DT
1979	3056	6	Oven	Oven	NNP
1979	3056	7	Stuffer	Stuffer	NNP
1979	3056	8	Roasters	Roasters	NNPS
1979	3056	9	were	be	VBD
1979	3056	10	bred	breed	VBN
1979	3056	11	to	to	TO
1979	3056	12	have	have	VB
1979	3056	13	the	the	DT
1979	3056	14	broadest	broad	JJS
1979	3056	15	,	,	,
1979	3056	16	meatiest	meatiest	NN
1979	3056	17	breasts	breast	NNS
1979	3056	18	in	in	IN
1979	3056	19	the	the	DT
1979	3056	20	industry	industry	NN
1979	3056	21	.	.	.
1979	3057	1	2	2	CD
1979	3057	2	fresh	fresh	JJ
1979	3057	3	Cornish	cornish	JJ
1979	3057	4	game	game	NN
1979	3057	5	hens	hen	VBZ
1979	3057	6	1/4	1/4	CD
1979	3057	7	cup	cup	NN
1979	3057	8	mustard	mustard	NN
1979	3057	9	1/4	1/4	CD
1979	3057	10	cup	cup	NN
1979	3057	11	grape	grape	NN
1979	3057	12	jelly	jelly	NN
1979	3057	13	2	2	CD
1979	3057	14	tablespoons	tablespoon	NNS
1979	3057	15	oil	oil	NN
1979	3057	16	Halve	Halve	NNP
1979	3057	17	hens	hen	VBZ
1979	3057	18	and	and	CC
1979	3057	19	remove	remove	VB
1979	3057	20	backbones	backbone	NNS
1979	3057	21	.	.	.
1979	3058	1	In	in	IN
1979	3058	2	a	a	DT
1979	3058	3	small	small	JJ
1979	3058	4	bowl	bowl	NN
1979	3058	5	combine	combine	VBP
1979	3058	6	remaining	remain	VBG
1979	3058	7	ingredients	ingredient	NNS
1979	3058	8	.	.	.
1979	3059	1	Grill	Grill	NNP
1979	3059	2	5	5	CD
1979	3059	3	to	to	IN
1979	3059	4	6	6	CD
1979	3059	5	inches	inch	NNS
1979	3059	6	above	above	IN
1979	3059	7	medium	medium	JJ
1979	3059	8	-	-	HYPH
1979	3059	9	hot	hot	JJ
1979	3059	10	coals	coal	NNS
1979	3059	11	for	for	IN
1979	3059	12	30	30	CD
1979	3059	13	to	to	TO
1979	3059	14	40	40	CD
1979	3059	15	minutes	minute	NNS
1979	3059	16	until	until	IN
1979	3059	17	cooked	cook	VBN
1979	3059	18	through	through	RB
1979	3059	19	,	,	,
1979	3059	20	turning	turn	VBG
1979	3059	21	2	2	CD
1979	3059	22	to	to	IN
1979	3059	23	3	3	CD
1979	3059	24	times	time	NNS
1979	3059	25	.	.	.
1979	3060	1	Baste	Baste	NNP
1979	3060	2	with	with	IN
1979	3060	3	mustard	mustard	NN
1979	3060	4	mixture	mixture	NN
1979	3060	5	during	during	IN
1979	3060	6	last	last	JJ
1979	3060	7	15	15	CD
1979	3060	8	minutes	minute	NNS
1979	3060	9	.	.	.
1979	3061	1	MEXICALI	MEXICALI	NNP
1979	3061	2	CHICKENServes	chickenserve	VBZ
1979	3061	3	4	4	CD
1979	3061	4	-	-	SYM
1979	3061	5	6	6	CD
1979	3061	6	When	when	WRB
1979	3061	7	you	-PRON-	PRP
1979	3061	8	buy	buy	VBP
1979	3061	9	a	a	DT
1979	3061	10	chili	chili	JJ
1979	3061	11	powder	powder	NN
1979	3061	12	for	for	IN
1979	3061	13	use	use	NN
1979	3061	14	in	in	IN
1979	3061	15	a	a	DT
1979	3061	16	Mexican	mexican	JJ
1979	3061	17	dish	dish	NN
1979	3061	18	like	like	IN
1979	3061	19	this	this	DT
1979	3061	20	one	one	NN
1979	3061	21	,	,	,
1979	3061	22	you	-PRON-	PRP
1979	3061	23	can	can	MD
1979	3061	24	be	be	VB
1979	3061	25	pretty	pretty	RB
1979	3061	26	sure	sure	JJ
1979	3061	27	that	that	IN
1979	3061	28	as	as	RB
1979	3061	29	long	long	RB
1979	3061	30	as	as	IN
1979	3061	31	you	-PRON-	PRP
1979	3061	32	stick	stick	VBP
1979	3061	33	with	with	IN
1979	3061	34	the	the	DT
1979	3061	35	same	same	JJ
1979	3061	36	brand	brand	NN
1979	3061	37	,	,	,
1979	3061	38	it	-PRON-	PRP
1979	3061	39	will	will	MD
1979	3061	40	be	be	VB
1979	3061	41	about	about	IN
1979	3061	42	the	the	DT
1979	3061	43	same	same	JJ
1979	3061	44	"	"	``
1979	3061	45	heat	heat	NN
1979	3061	46	"	"	''
1979	3061	47	next	next	JJ
1979	3061	48	year	year	NN
1979	3061	49	as	as	IN
1979	3061	50	it	-PRON-	PRP
1979	3061	51	was	be	VBD
1979	3061	52	last	last	JJ
1979	3061	53	year	year	NN
1979	3061	54	.	.	.
1979	3062	1	Having	have	VBG
1979	3062	2	this	this	DT
1979	3062	3	kind	kind	NN
1979	3062	4	of	of	IN
1979	3062	5	quality	quality	NN
1979	3062	6	control	control	NN
1979	3062	7	is	be	VBZ
1979	3062	8	difficult	difficult	JJ
1979	3062	9	because	because	IN
1979	3062	10	,	,	,
1979	3062	11	first	first	RB
1979	3062	12	,	,	,
1979	3062	13	there	there	EX
1979	3062	14	are	be	VBP
1979	3062	15	more	more	JJR
1979	3062	16	than	than	IN
1979	3062	17	5000	5000	CD
1979	3062	18	known	know	VBN
1979	3062	19	varieties	variety	NNS
1979	3062	20	of	of	IN
1979	3062	21	chilies	chilie	NNS
1979	3062	22	,	,	,
1979	3062	23	each	each	DT
1979	3062	24	with	with	IN
1979	3062	25	their	-PRON-	PRP$
1979	3062	26	own	own	JJ
1979	3062	27	degree	degree	NN
1979	3062	28	of	of	IN
1979	3062	29	"	"	``
1979	3062	30	heat	heat	NN
1979	3062	31	"	"	''
1979	3062	32	and	and	CC
1979	3062	33	second	second	RB
1979	3062	34	,	,	,
1979	3062	35	the	the	DT
1979	3062	36	same	same	JJ
1979	3062	37	variety	variety	NN
1979	3062	38	grown	grow	VBN
1979	3062	39	in	in	IN
1979	3062	40	a	a	DT
1979	3062	41	different	different	JJ
1979	3062	42	climate	climate	NN
1979	3062	43	or	or	CC
1979	3062	44	different	different	JJ
1979	3062	45	year	year	NN
1979	3062	46	will	will	MD
1979	3062	47	vary	vary	VB
1979	3062	48	considerably	considerably	RB
1979	3062	49	.	.	.
1979	3063	1	The	the	DT
1979	3063	2	chili	chili	NN
1979	3063	3	powder	powder	NN
1979	3063	4	manufacturers	manufacturer	NNS
1979	3063	5	get	get	VBP
1979	3063	6	a	a	DT
1979	3063	7	consistent	consistent	JJ
1979	3063	8	product	product	NN
1979	3063	9	by	by	IN
1979	3063	10	adjusting	adjust	VBG
1979	3063	11	the	the	DT
1979	3063	12	formulations	formulation	NNS
1979	3063	13	each	each	DT
1979	3063	14	year	year	NN
1979	3063	15	.	.	.
1979	3064	1	1/3	1/3	CD
1979	3064	2	cup	cup	NN
1979	3064	3	fresh	fresh	JJ
1979	3064	4	lime	lime	NN
1979	3064	5	juice	juice	NN
1979	3064	6	1/3	1/3	CD
1979	3064	7	cup	cup	NN
1979	3064	8	white	white	JJ
1979	3064	9	vinegar	vinegar	NN
1979	3064	10	1	1	CD
1979	3064	11	teaspoon	teaspoon	NN
1979	3064	12	chili	chili	NNP
1979	3064	13	powder	powder	NN
1979	3064	14	1	1	CD
1979	3064	15	teaspoon	teaspoon	NN
1979	3064	16	salt	salt	NN
1979	3064	17	or	or	CC
1979	3064	18	to	to	TO
1979	3064	19	taste	taste	VB
1979	3064	20	1/4	1/4	CD
1979	3064	21	teaspoon	teaspoon	NN
1979	3064	22	ground	ground	NN
1979	3064	23	pepper	pepper	NN
1979	3064	24	1	1	CD
1979	3064	25	whole	whole	JJ
1979	3064	26	roaster	roaster	NNP
1979	3064	27	breast	breast	NN
1979	3064	28	2	2	CD
1979	3064	29	tablespoons	tablespoon	NNS
1979	3064	30	chopped	chop	VBN
1979	3064	31	,	,	,
1979	3064	32	mild	mild	JJ
1979	3064	33	green	green	JJ
1979	3064	34	chilies	chilie	NNS
1979	3064	35	1/4	1/4	CD
1979	3064	36	cup	cup	NN
1979	3064	37	ketchup	ketchup	NN
1979	3064	38	Tabasco	Tabasco	NNP
1979	3064	39	In	in	IN
1979	3064	40	large	large	JJ
1979	3064	41	bowl	bowl	NN
1979	3064	42	,	,	,
1979	3064	43	combine	combine	VB
1979	3064	44	lime	lime	NN
1979	3064	45	juice	juice	NN
1979	3064	46	,	,	,
1979	3064	47	vinegar	vinegar	NN
1979	3064	48	,	,	,
1979	3064	49	cumin	cumin	NN
1979	3064	50	,	,	,
1979	3064	51	chili	chili	NN
1979	3064	52	powder	powder	NN
1979	3064	53	,	,	,
1979	3064	54	salt	salt	NN
1979	3064	55	and	and	CC
1979	3064	56	pepper	pepper	NN
1979	3064	57	.	.	.
1979	3065	1	Place	place	VB
1979	3065	2	breast	breast	NN
1979	3065	3	in	in	IN
1979	3065	4	marinade	marinade	NN
1979	3065	5	;	;	:
1979	3065	6	cover	cover	NN
1979	3065	7	and	and	CC
1979	3065	8	refrigerate	refrigerate	VBP
1979	3065	9	1	1	CD
1979	3065	10	hour	hour	NN
1979	3065	11	or	or	CC
1979	3065	12	longer	long	JJR
1979	3065	13	.	.	.
1979	3066	1	When	when	WRB
1979	3066	2	coals	coal	NNS
1979	3066	3	are	be	VBP
1979	3066	4	hot	hot	JJ
1979	3066	5	,	,	,
1979	3066	6	arrange	arrange	VB
1979	3066	7	around	around	IN
1979	3066	8	drip	drip	NN
1979	3066	9	pan	pan	NN
1979	3066	10	filled	fill	VBN
1979	3066	11	halfway	halfway	RB
1979	3066	12	with	with	IN
1979	3066	13	water	water	NN
1979	3066	14	,	,	,
1979	3066	15	close	close	VB
1979	3066	16	all	all	DT
1979	3066	17	vents	vent	NNS
1979	3066	18	.	.	.
1979	3067	1	Drain	drain	VB
1979	3067	2	breast	breast	NN
1979	3067	3	,	,	,
1979	3067	4	reserving	reserving	NN
1979	3067	5	marinade	marinade	NN
1979	3067	6	.	.	.
1979	3068	1	Place	place	VB
1979	3068	2	breast	breast	NN
1979	3068	3	skin	skin	NN
1979	3068	4	side	side	NN
1979	3068	5	down	down	RP
1979	3068	6	on	on	IN
1979	3068	7	grill	grill	NN
1979	3068	8	over	over	IN
1979	3068	9	drip	drip	NN
1979	3068	10	pan	pan	NN
1979	3068	11	.	.	.
1979	3069	1	Grill	Grill	NNP
1979	3069	2	,	,	,
1979	3069	3	covered	cover	VBN
1979	3069	4	,	,	,
1979	3069	5	50	50	CD
1979	3069	6	to	to	TO
1979	3069	7	55	55	CD
1979	3069	8	minutes	minute	NNS
1979	3069	9	,	,	,
1979	3069	10	turning	turn	VBG
1979	3069	11	occasionally	occasionally	RB
1979	3069	12	.	.	.
1979	3070	1	Meanwhile	meanwhile	RB
1979	3070	2	,	,	,
1979	3070	3	in	in	IN
1979	3070	4	small	small	JJ
1979	3070	5	saucepan	saucepan	NN
1979	3070	6	over	over	IN
1979	3070	7	medium	medium	NN
1979	3070	8	-	-	HYPH
1979	3070	9	high	high	JJ
1979	3070	10	heat	heat	NN
1979	3070	11	,	,	,
1979	3070	12	combine	combine	VB
1979	3070	13	reserved	reserved	JJ
1979	3070	14	marinade	marinade	NN
1979	3070	15	,	,	,
1979	3070	16	green	green	JJ
1979	3070	17	chilies	chilie	NNS
1979	3070	18	,	,	,
1979	3070	19	ketchup	ketchup	NN
1979	3070	20	and	and	CC
1979	3070	21	Tabasco	Tabasco	NNP
1979	3070	22	to	to	TO
1979	3070	23	taste	taste	VB
1979	3070	24	;	;	:
1979	3070	25	bring	bring	VB
1979	3070	26	to	to	IN
1979	3070	27	a	a	DT
1979	3070	28	boil	boil	NN
1979	3070	29	.	.	.
1979	3071	1	Reduce	reduce	VB
1979	3071	2	heat	heat	NN
1979	3071	3	to	to	IN
1979	3071	4	low	low	JJ
1979	3071	5	;	;	:
1979	3071	6	simmer	simmer	NN
1979	3071	7	until	until	IN
1979	3071	8	slightly	slightly	RB
1979	3071	9	thickened	thicken	VBN
1979	3071	10	.	.	.
1979	3072	1	Remove	remove	VB
1979	3072	2	from	from	IN
1979	3072	3	heat	heat	NN
1979	3072	4	and	and	CC
1979	3072	5	brush	brush	NN
1979	3072	6	over	over	IN
1979	3072	7	chicken	chicken	NN
1979	3072	8	during	during	IN
1979	3072	9	last	last	JJ
1979	3072	10	10	10	CD
1979	3072	11	minutes	minute	NNS
1979	3072	12	of	of	IN
1979	3072	13	cooking	cooking	NN
1979	3072	14	time	time	NN
1979	3072	15	.	.	.
1979	3073	1	Serve	serve	VB
1979	3073	2	chicken	chicken	NN
1979	3073	3	with	with	IN
1979	3073	4	remaining	remain	VBG
1979	3073	5	sauce	sauce	NN
1979	3073	6	.	.	.
1979	3074	1	Grilled	grill	VBN
1979	3074	2	Fiesta	Fiesta	NNP
1979	3074	3	Lunch	Lunch	NNP
1979	3074	4	MEXICALI	MEXICALI	NNP
1979	3074	5	CUTLETSServes	cutletsserve	VBZ
1979	3074	6	4	4	CD
1979	3074	7	You	-PRON-	PRP
1979	3074	8	could	could	MD
1979	3074	9	just	just	RB
1979	3074	10	heat	heat	VB
1979	3074	11	the	the	DT
1979	3074	12	cutlets	cutlet	NNS
1979	3074	13	in	in	IN
1979	3074	14	the	the	DT
1979	3074	15	microwave	microwave	NN
1979	3074	16	,	,	,
1979	3074	17	but	but	CC
1979	3074	18	the	the	DT
1979	3074	19	smoke	smoke	NN
1979	3074	20	from	from	IN
1979	3074	21	the	the	DT
1979	3074	22	barbecue	barbecue	NNP
1979	3074	23	will	will	MD
1979	3074	24	produce	produce	VB
1979	3074	25	a	a	DT
1979	3074	26	particularly	particularly	RB
1979	3074	27	delicious	delicious	JJ
1979	3074	28	result	result	NN
1979	3074	29	.	.	.
1979	3075	1	1	1	CD
1979	3075	2	package	package	NN
1979	3075	3	breaded	bread	VBD
1979	3075	4	chicken	chicken	NNP
1979	3075	5	breast	breast	NN
1979	3075	6	cutlets	cutlet	NNS
1979	3075	7	,	,	,
1979	3075	8	ready	ready	JJ
1979	3075	9	to	to	TO
1979	3075	10	eat	eat	VB
1979	3075	11	4	4	CD
1979	3075	12	slices	slice	NNS
1979	3075	13	Monterey	Monterey	NNP
1979	3075	14	Jack	Jack	NNP
1979	3075	15	or	or	CC
1979	3075	16	mild	mild	JJ
1979	3075	17	cheddar	cheddar	NN
1979	3075	18	cheese	cheese	NN
1979	3075	19	8	8	CD
1979	3075	20	flour	flour	NN
1979	3075	21	tortillas	tortilla	NNS
1979	3075	22	1	1	CD
1979	3075	23	ripe	ripe	NNP
1979	3075	24	tomato	tomato	NNP
1979	3075	25	,	,	,
1979	3075	26	sliced	slice	VBD
1979	3075	27	1	1	CD
1979	3075	28	ripe	ripe	NNP
1979	3075	29	avocado	avocado	NNP
1979	3075	30	,	,	,
1979	3075	31	sliced	slice	VBD
1979	3075	32	1/2	1/2	CD
1979	3075	33	cup	cup	NN
1979	3075	34	sour	sour	JJ
1979	3075	35	cream	cream	NN
1979	3075	36	1/4	1/4	CD
1979	3075	37	cup	cup	NN
1979	3075	38	Mexican	mexican	JJ
1979	3075	39	salsa	salsa	NN
1979	3075	40	Grill	Grill	NNP
1979	3075	41	cutlets	cutlet	VBZ
1979	3075	42	5	5	CD
1979	3075	43	to	to	IN
1979	3075	44	6-inches	6-inches	CD
1979	3075	45	above	above	IN
1979	3075	46	hot	hot	JJ
1979	3075	47	coals	coal	NNS
1979	3075	48	3	3	CD
1979	3075	49	to	to	TO
1979	3075	50	4	4	CD
1979	3075	51	minutes	minute	NNS
1979	3075	52	on	on	IN
1979	3075	53	each	each	DT
1979	3075	54	side	side	NN
1979	3075	55	or	or	CC
1979	3075	56	until	until	IN
1979	3075	57	crisp	crisp	JJ
1979	3075	58	,	,	,
1979	3075	59	browned	brown	VBN
1979	3075	60	and	and	CC
1979	3075	61	sizzling	sizzling	NN
1979	3075	62	.	.	.
1979	3076	1	In	in	IN
1979	3076	2	last	last	JJ
1979	3076	3	3	3	CD
1979	3076	4	to	to	IN
1979	3076	5	4	4	CD
1979	3076	6	minutes	minute	NNS
1979	3076	7	,	,	,
1979	3076	8	place	place	VB
1979	3076	9	a	a	DT
1979	3076	10	slice	slice	NN
1979	3076	11	of	of	IN
1979	3076	12	cheese	cheese	NN
1979	3076	13	on	on	IN
1979	3076	14	each	each	DT
1979	3076	15	cutlet	cutlet	NN
1979	3076	16	to	to	TO
1979	3076	17	melt	melt	NNP
1979	3076	18	.	.	.
1979	3077	1	While	while	IN
1979	3077	2	cutlets	cutlet	NNS
1979	3077	3	are	be	VBP
1979	3077	4	grilling	grill	VBG
1979	3077	5	,	,	,
1979	3077	6	sprinkle	sprinkle	VB
1979	3077	7	tortillas	tortilla	NNS
1979	3077	8	with	with	IN
1979	3077	9	few	few	JJ
1979	3077	10	drops	drop	NNS
1979	3077	11	of	of	IN
1979	3077	12	water	water	NN
1979	3077	13	and	and	CC
1979	3077	14	wrap	wrap	NN
1979	3077	15	in	in	IN
1979	3077	16	aluminum	aluminum	NN
1979	3077	17	foil	foil	NN
1979	3077	18	.	.	.
1979	3078	1	Warm	warm	VB
1979	3078	2	tortillas	tortilla	NNS
1979	3078	3	along	along	IN
1979	3078	4	edge	edge	NN
1979	3078	5	of	of	IN
1979	3078	6	grill	grill	NN
1979	3078	7	.	.	.
1979	3079	1	To	to	TO
1979	3079	2	serve	serve	VB
1979	3079	3	,	,	,
1979	3079	4	remove	remove	VB
1979	3079	5	grilled	grill	VBN
1979	3079	6	cutlets	cutlet	NNS
1979	3079	7	to	to	IN
1979	3079	8	serving	serve	VBG
1979	3079	9	plates	plate	NNS
1979	3079	10	and	and	CC
1979	3079	11	top	top	NN
1979	3079	12	with	with	IN
1979	3079	13	tomato	tomato	NNP
1979	3079	14	and	and	CC
1979	3079	15	avocado	avocado	NNP
1979	3079	16	slices	slice	NNS
1979	3079	17	;	;	:
1979	3079	18	add	add	VB
1979	3079	19	dollops	dollop	NNS
1979	3079	20	of	of	IN
1979	3079	21	sour	sour	JJ
1979	3079	22	cream	cream	NN
1979	3079	23	and	and	CC
1979	3079	24	salsa	salsa	NN
1979	3079	25	.	.	.
1979	3080	1	Pass	pass	VB
1979	3080	2	warm	warm	JJ
1979	3080	3	tortillas	tortilla	NNS
1979	3080	4	.	.	.
1979	3081	1	MISSISSIPPI	MISSISSIPPI	NNS
1979	3081	2	SMOKY	SMOKY	NNP
1979	3081	3	BARBECUED	BARBECUED	NNP
1979	3081	4	DRUMSTICKSServes	drumsticksserve	NNS
1979	3081	5	2	2	CD
1979	3081	6	Try	try	VB
1979	3081	7	serving	serve	VBG
1979	3081	8	these	these	DT
1979	3081	9	with	with	IN
1979	3081	10	drumsticks	drumstick	NNS
1979	3081	11	frills	frill	NNS
1979	3081	12	for	for	IN
1979	3081	13	a	a	DT
1979	3081	14	special	special	JJ
1979	3081	15	decorative	decorative	JJ
1979	3081	16	touch	touch	NN
1979	3081	17	.	.	.
1979	3082	1	Fold	fold	VB
1979	3082	2	heavy	heavy	JJ
1979	3082	3	white	white	JJ
1979	3082	4	paper	paper	NN
1979	3082	5	(	(	-LRB-
1979	3082	6	7-inches	7-inches	CD
1979	3082	7	by	by	IN
1979	3082	8	9-	9-	NNP
1979	3082	9	inches	inch	NNS
1979	3082	10	)	)	-RRB-
1979	3082	11	in	in	IN
1979	3082	12	half	half	NN
1979	3082	13	,	,	,
1979	3082	14	lengthwise	lengthwise	RB
1979	3082	15	.	.	.
1979	3083	1	Fold	fold	VB
1979	3083	2	in	in	IN
1979	3083	3	half	half	NN
1979	3083	4	lengthwise	lengthwise	RB
1979	3083	5	again	again	RB
1979	3083	6	and	and	CC
1979	3083	7	tape	tape	VB
1979	3083	8	long	long	JJ
1979	3083	9	edges	edge	NNS
1979	3083	10	closed	close	VBD
1979	3083	11	.	.	.
1979	3084	1	This	this	DT
1979	3084	2	produces	produce	VBZ
1979	3084	3	a	a	DT
1979	3084	4	strip	strip	NN
1979	3084	5	measuring	measure	VBG
1979	3084	6	9-inches	9-inches	CD
1979	3084	7	by	by	IN
1979	3084	8	1	1	CD
1979	3084	9	-	-	SYM
1979	3084	10	3/4-inches	3/4-inches	CD
1979	3084	11	.	.	.
1979	3085	1	Cut	Cut	NNP
1979	3085	2	strip	strip	NN
1979	3085	3	into	into	IN
1979	3085	4	two	two	CD
1979	3085	5	4-	4-	NNP
1979	3085	6	1/2-inch	1/2-inch	CD
1979	3085	7	strips	strip	NNS
1979	3085	8	.	.	.
1979	3086	1	On	on	IN
1979	3086	2	each	each	DT
1979	3086	3	,	,	,
1979	3086	4	slash	slash	VB
1979	3086	5	1-inch	1-inch	CD
1979	3086	6	cuts	cut	NNS
1979	3086	7	at	at	IN
1979	3086	8	1/4-inch	1/4-inch	CD
1979	3086	9	intervals	interval	NNS
1979	3086	10	along	along	IN
1979	3086	11	the	the	DT
1979	3086	12	entire	entire	JJ
1979	3086	13	length	length	NN
1979	3086	14	of	of	IN
1979	3086	15	the	the	DT
1979	3086	16	untaped	untaped	JJ
1979	3086	17	folded	fold	VBN
1979	3086	18	edge	edge	NN
1979	3086	19	.	.	.
1979	3087	1	To	to	IN
1979	3087	2	"	"	``
1979	3087	3	fluff	fluff	JJ
1979	3087	4	"	"	''
1979	3087	5	frills	frill	NNS
1979	3087	6	,	,	,
1979	3087	7	press	press	NN
1979	3087	8	top	top	NN
1979	3087	9	of	of	IN
1979	3087	10	slashed	slashed	JJ
1979	3087	11	edge	edge	NN
1979	3087	12	.	.	.
1979	3088	1	Tape	tape	NN
1979	3088	2	frills	frill	NNS
1979	3088	3	in	in	IN
1979	3088	4	place	place	NN
1979	3088	5	around	around	IN
1979	3088	6	drumsticks	drumstick	NNS
1979	3088	7	just	just	RB
1979	3088	8	before	before	IN
1979	3088	9	serving	serve	VBG
1979	3088	10	.	.	.
1979	3089	1	5	5	CD
1979	3089	2	roaster	roaster	NN
1979	3089	3	drumsticks	drumstick	NNS
1979	3089	4	salt	salt	NN
1979	3089	5	and	and	CC
1979	3089	6	ground	ground	NN
1979	3089	7	pepper	pepper	NN
1979	3089	8	to	to	TO
1979	3089	9	taste	taste	NN
1979	3089	10	1/4	1/4	CD
1979	3089	11	cup	cup	NN
1979	3089	12	finely	finely	RB
1979	3089	13	chopped	chop	VBD
1979	3089	14	onion	onion	NN
1979	3089	15	1/4	1/4	CD
1979	3089	16	cup	cup	NN
1979	3089	17	finely	finely	RB
1979	3089	18	chopped	chop	VBD
1979	3089	19	green	green	JJ
1979	3089	20	pepper	pepper	NN
1979	3089	21	1/2	1/2	CD
1979	3089	22	cup	cup	NN
1979	3089	23	ketchup	ketchup	NN
1979	3089	24	1	1	CD
1979	3089	25	tablespoon	tablespoon	NN
1979	3089	26	Worcestershire	Worcestershire	NNP
1979	3089	27	sauce	sauce	NN
1979	3089	28	1	1	CD
1979	3089	29	-	-	SYM
1979	3089	30	1/2	1/2	CD
1979	3089	31	teaspoons	teaspoon	NNS
1979	3089	32	liquid	liquid	JJ
1979	3089	33	smoke	smoke	NN
1979	3089	34	(	(	-LRB-
1979	3089	35	optional	optional	JJ
1979	3089	36	)	)	-RRB-
1979	3089	37	2	2	CD
1979	3089	38	tablespoons	tablespoon	NNS
1979	3089	39	dark	dark	JJ
1979	3089	40	brown	brown	JJ
1979	3089	41	sugar	sugar	NN
1979	3089	42	2	2	CD
1979	3089	43	tablespoons	tablespoon	NNS
1979	3089	44	cider	cider	NN
1979	3089	45	vinegar	vinegar	NN
1979	3089	46	1/2	1/2	CD
1979	3089	47	teaspoon	teaspoon	NN
1979	3089	48	cinnamon	cinnamon	NN
1979	3089	49	8	8	CD
1979	3089	50	to	to	TO
1979	3089	51	12	12	CD
1979	3089	52	drops	drop	NNS
1979	3089	53	Tabasco	Tabasco	NNP
1979	3089	54	,	,	,
1979	3089	55	or	or	CC
1979	3089	56	to	to	TO
1979	3089	57	taste	taste	VB
1979	3089	58	Season	season	NN
1979	3089	59	drumsticks	drumstick	NNS
1979	3089	60	with	with	IN
1979	3089	61	salt	salt	NN
1979	3089	62	and	and	CC
1979	3089	63	pepper	pepper	NN
1979	3089	64	.	.	.
1979	3090	1	In	in	IN
1979	3090	2	a	a	DT
1979	3090	3	shallow	shallow	JJ
1979	3090	4	dish	dish	NN
1979	3090	5	combine	combine	NN
1979	3090	6	remaining	remain	VBG
1979	3090	7	ingredients	ingredient	NNS
1979	3090	8	.	.	.
1979	3091	1	Roll	roll	NN
1979	3091	2	drumsticks	drumstick	NNS
1979	3091	3	in	in	IN
1979	3091	4	sauce	sauce	NN
1979	3091	5	,	,	,
1979	3091	6	reserving	reserve	VBG
1979	3091	7	excess	excess	NN
1979	3091	8	.	.	.
1979	3092	1	Wrap	wrap	NN
1979	3092	2	drumsticks	drumstick	NNS
1979	3092	3	individually	individually	RB
1979	3092	4	in	in	IN
1979	3092	5	aluminum	aluminum	NN
1979	3092	6	foil	foil	NN
1979	3092	7	,	,	,
1979	3092	8	adding	add	VBG
1979	3092	9	a	a	DT
1979	3092	10	spoonful	spoonful	NN
1979	3092	11	of	of	IN
1979	3092	12	sauce	sauce	NN
1979	3092	13	to	to	IN
1979	3092	14	each	each	DT
1979	3092	15	package	package	NN
1979	3092	16	.	.	.
1979	3093	1	Grill	Grill	NNP
1979	3093	2	6	6	CD
1979	3093	3	to	to	IN
1979	3093	4	8-inches	8-inches	CD
1979	3093	5	from	from	IN
1979	3093	6	hot	hot	JJ
1979	3093	7	coals	coal	NNS
1979	3093	8	,	,	,
1979	3093	9	or	or	CC
1979	3093	10	bake	bake	VB
1979	3093	11	at	at	IN
1979	3093	12	375oF	375oF	NNP
1979	3093	13	1	1	CD
1979	3093	14	hour	hour	NN
1979	3093	15	,	,	,
1979	3093	16	turning	turn	VBG
1979	3093	17	once	once	RB
1979	3093	18	.	.	.
1979	3094	1	Unwrap	Unwrap	NNP
1979	3094	2	drumsticks	drumstick	NNS
1979	3094	3	and	and	CC
1979	3094	4	place	place	NN
1979	3094	5	on	on	IN
1979	3094	6	grill	grill	NN
1979	3094	7	,	,	,
1979	3094	8	or	or	CC
1979	3094	9	broiling	broil	VBG
1979	3094	10	pan	pan	NN
1979	3094	11	.	.	.
1979	3095	1	Add	add	VB
1979	3095	2	drippings	dripping	NNS
1979	3095	3	from	from	IN
1979	3095	4	foil	foil	NN
1979	3095	5	packages	package	NNS
1979	3095	6	to	to	IN
1979	3095	7	remaining	remain	VBG
1979	3095	8	sauce	sauce	NN
1979	3095	9	.	.	.
1979	3096	1	Grill	Grill	NNP
1979	3096	2	or	or	CC
1979	3096	3	broil	broil	NN
1979	3096	4	drumsticks	drumstick	NNS
1979	3096	5	turning	turn	VBG
1979	3096	6	and	and	CC
1979	3096	7	basting	baste	VBG
1979	3096	8	frequently	frequently	RB
1979	3096	9	with	with	IN
1979	3096	10	sauce	sauce	NN
1979	3096	11	for	for	IN
1979	3096	12	15	15	CD
1979	3096	13	minutes	minute	NNS
1979	3096	14	or	or	CC
1979	3096	15	until	until	IN
1979	3096	16	cooked	cook	VBN
1979	3096	17	through	through	RB
1979	3096	18	.	.	.
1979	3097	1	NORTH	NORTH	NNP
1979	3097	2	CAROLINA	CAROLINA	NNP
1979	3097	3	GRILLED	GRILLED	NNP
1979	3097	4	CHICKEN	CHICKEN	NNP
1979	3097	5	Serves	serve	VBZ
1979	3097	6	4	4	CD
1979	3097	7	-	-	SYM
1979	3097	8	6	6	CD
1979	3097	9	This	this	DT
1979	3097	10	was	be	VBD
1979	3097	11	a	a	DT
1979	3097	12	National	National	NNP
1979	3097	13	Chicken	Chicken	NNP
1979	3097	14	Cooking	Cooking	NNP
1979	3097	15	Contest	Contest	NNP
1979	3097	16	winner	winner	NN
1979	3097	17	.	.	.
1979	3098	1	2	2	CD
1979	3098	2	chickens	chicken	NNS
1979	3098	3	,	,	,
1979	3098	4	cut	cut	VBN
1979	3098	5	in	in	IN
1979	3098	6	half	half	NN
1979	3098	7	lengthwise	lengthwise	JJ
1979	3098	8	1	1	CD
1979	3098	9	cup	cup	NN
1979	3098	10	butter	butter	NN
1979	3098	11	or	or	CC
1979	3098	12	margarine	margarine	NN
1979	3098	13	(	(	-LRB-
1979	3098	14	2	2	CD
1979	3098	15	sticks	stick	NNS
1979	3098	16	)	)	-RRB-
1979	3098	17	,	,	,
1979	3098	18	melted	melt	VBN
1979	3098	19	2	2	CD
1979	3098	20	envelopes	envelope	NNS
1979	3098	21	(	(	-LRB-
1979	3098	22	6-ounces	6-ounces	CD
1979	3098	23	each	each	DT
1979	3098	24	)	)	-RRB-
1979	3098	25	Italian	italian	JJ
1979	3098	26	salad	salad	NN
1979	3098	27	dressing	dressing	NN
1979	3098	28	mix	mix	VB
1979	3098	29	1/2	1/2	CD
1979	3098	30	cup	cup	NN
1979	3098	31	fresh	fresh	JJ
1979	3098	32	lime	lime	NN
1979	3098	33	juice	juice	NN
1979	3098	34	1	1	CD
1979	3098	35	teaspoon	teaspoon	NN
1979	3098	36	salt	salt	NN
1979	3098	37	or	or	CC
1979	3098	38	to	to	TO
1979	3098	39	taste	taste	VB
1979	3098	40	Place	place	NN
1979	3098	41	chicken	chicken	NN
1979	3098	42	in	in	IN
1979	3098	43	a	a	DT
1979	3098	44	shallow	shallow	JJ
1979	3098	45	dish	dish	NN
1979	3098	46	.	.	.
1979	3099	1	In	in	IN
1979	3099	2	a	a	DT
1979	3099	3	measuring	measure	VBG
1979	3099	4	cup	cup	NN
1979	3099	5	combine	combine	NN
1979	3099	6	remaining	remain	VBG
1979	3099	7	ingredients	ingredient	NNS
1979	3099	8	and	and	CC
1979	3099	9	pour	pour	VBP
1979	3099	10	over	over	IN
1979	3099	11	chicken	chicken	NN
1979	3099	12	;	;	:
1979	3099	13	cover	cover	NN
1979	3099	14	and	and	CC
1979	3099	15	refrigerate	refrigerate	VB
1979	3099	16	.	.	.
1979	3100	1	Melt	melt	JJ
1979	3100	2	butter	butter	NN
1979	3100	3	or	or	CC
1979	3100	4	margarine	margarine	NN
1979	3100	5	in	in	IN
1979	3100	6	saucepan	saucepan	NNP
1979	3100	7	.	.	.
1979	3101	1	Marinate	Marinate	NNP
1979	3101	2	turning	turn	VBG
1979	3101	3	occasionally	occasionally	RB
1979	3101	4	,	,	,
1979	3101	5	for	for	IN
1979	3101	6	3	3	CD
1979	3101	7	to	to	IN
1979	3101	8	4	4	CD
1979	3101	9	hours	hour	NNS
1979	3101	10	or	or	CC
1979	3101	11	overnight	overnight	RB
1979	3101	12	.	.	.
1979	3102	1	Grill	Grill	NNP
1979	3102	2	chicken	chicken	NN
1979	3102	3	5	5	CD
1979	3102	4	to	to	IN
1979	3102	5	6	6	CD
1979	3102	6	inches	inch	NNS
1979	3102	7	above	above	IN
1979	3102	8	medium	medium	JJ
1979	3102	9	-	-	HYPH
1979	3102	10	hot	hot	JJ
1979	3102	11	coals	coal	NNS
1979	3102	12	for	for	IN
1979	3102	13	35	35	CD
1979	3102	14	to	to	TO
1979	3102	15	45	45	CD
1979	3102	16	minutes	minute	NNS
1979	3102	17	or	or	CC
1979	3102	18	until	until	IN
1979	3102	19	cooked	cook	VBN
1979	3102	20	through	through	RB
1979	3102	21	.	.	.
1979	3103	1	Turn	turn	VB
1979	3103	2	and	and	CC
1979	3103	3	baste	baste	VB
1979	3103	4	with	with	IN
1979	3103	5	marinade	marinade	NN
1979	3103	6	every	every	DT
1979	3103	7	10	10	CD
1979	3103	8	to	to	TO
1979	3103	9	15	15	CD
1979	3103	10	minutes	minute	NNS
1979	3103	11	.	.	.
1979	3104	1	PEPPERY	PEPPERY	NNP
1979	3104	2	GRILLED	grill	VBD
1979	3104	3	THIGH	thigh	NN
1979	3104	4	SALADServes	saladserve	VBZ
1979	3104	5	4	4	CD
1979	3104	6	The	the	DT
1979	3104	7	arugula	arugula	NN
1979	3104	8	called	call	VBN
1979	3104	9	for	for	IN
1979	3104	10	in	in	IN
1979	3104	11	this	this	DT
1979	3104	12	recipe	recipe	NN
1979	3104	13	is	be	VBZ
1979	3104	14	not	not	RB
1979	3104	15	essential	essential	JJ
1979	3104	16	and	and	CC
1979	3104	17	you	-PRON-	PRP
1979	3104	18	can	can	MD
1979	3104	19	substitute	substitute	VB
1979	3104	20	watercress	watercress	JJ
1979	3104	21	or	or	CC
1979	3104	22	even	even	RB
1979	3104	23	iceberg	iceberg	VB
1979	3104	24	lettuce	lettuce	NN
1979	3104	25	if	if	IN
1979	3104	26	you	-PRON-	PRP
1979	3104	27	have	have	VBP
1979	3104	28	to	to	TO
1979	3104	29	.	.	.
1979	3105	1	But	but	CC
1979	3105	2	if	if	IN
1979	3105	3	you	-PRON-	PRP
1979	3105	4	can	can	MD
1979	3105	5	find	find	VB
1979	3105	6	it	-PRON-	PRP
1979	3105	7	,	,	,
1979	3105	8	it	-PRON-	PRP
1979	3105	9	's	be	VBZ
1979	3105	10	a	a	DT
1979	3105	11	fresh	fresh	JJ
1979	3105	12	attractive	attractive	JJ
1979	3105	13	taste	taste	NN
1979	3105	14	.	.	.
1979	3106	1	I	-PRON-	PRP
1979	3106	2	used	use	VBD
1979	3106	3	to	to	TO
1979	3106	4	grow	grow	VB
1979	3106	5	arugula	arugula	NNP
1979	3106	6	in	in	IN
1979	3106	7	my	-PRON-	PRP$
1979	3106	8	back	back	JJ
1979	3106	9	yard	yard	NN
1979	3106	10	garden	garden	NN
1979	3106	11	,	,	,
1979	3106	12	using	use	VBG
1979	3106	13	seeds	seed	NNS
1979	3106	14	a	a	DT
1979	3106	15	friend	friend	NN
1979	3106	16	brought	bring	VBD
1979	3106	17	back	back	RB
1979	3106	18	for	for	IN
1979	3106	19	me	-PRON-	PRP
1979	3106	20	from	from	IN
1979	3106	21	Italy	Italy	NNP
1979	3106	22	.	.	.
1979	3107	1	4	4	CD
1979	3107	2	boneless	boneless	NN
1979	3107	3	roaster	roaster	NN
1979	3107	4	thigh	thigh	NN
1979	3107	5	cutlets	cutlet	NNS
1979	3107	6	1	1	CD
1979	3107	7	teaspoon	teaspoon	NN
1979	3107	8	coarsely	coarsely	RB
1979	3107	9	ground	ground	NN
1979	3107	10	or	or	CC
1979	3107	11	cracked	crack	VBD
1979	3107	12	black	black	JJ
1979	3107	13	pepper	pepper	NN
1979	3107	14	3	3	CD
1979	3107	15	tablespoons	tablespoon	NNS
1979	3107	16	Worcestershire	Worcestershire	NNP
1979	3107	17	sauce	sauce	NN
1979	3107	18	,	,	,
1979	3107	19	divided	divide	VBD
1979	3107	20	1/2	1/2	CD
1979	3107	21	cup	cup	NN
1979	3107	22	olive	olive	NN
1979	3107	23	oil	oil	NN
1979	3107	24	or	or	CC
1979	3107	25	vegetable	vegetable	NN
1979	3107	26	oil	oil	NN
1979	3107	27	,	,	,
1979	3107	28	divided	divide	VBD
1979	3107	29	salt	salt	NN
1979	3107	30	to	to	TO
1979	3107	31	taste	taste	NN
1979	3107	32	1	1	CD
1979	3107	33	tablespoon	tablespoon	NN
1979	3107	34	Dijon	dijon	NN
1979	3107	35	mustard	mustard	NN
1979	3107	36	2	2	CD
1979	3107	37	tablespoons	tablespoon	NNS
1979	3107	38	wine	wine	NN
1979	3107	39	vinegar	vinegar	NN
1979	3107	40	1	1	CD
1979	3107	41	tablespoon	tablespoon	NN
1979	3107	42	minced	mince	VBN
1979	3107	43	shallot	shallot	NN
1979	3107	44	or	or	CC
1979	3107	45	scallion	scallion	NN
1979	3107	46	1	1	CD
1979	3107	47	small	small	JJ
1979	3107	48	head	head	NN
1979	3107	49	bibb	bibb	NNP
1979	3107	50	or	or	CC
1979	3107	51	Boston	Boston	NNP
1979	3107	52	lettuce	lettuce	NN
1979	3107	53	,	,	,
1979	3107	54	torn	tear	VBN
1979	3107	55	into	into	IN
1979	3107	56	pieces	piece	NNS
1979	3107	57	1	1	CD
1979	3107	58	bunch	bunch	NN
1979	3107	59	arugula	arugula	NN
1979	3107	60	,	,	,
1979	3107	61	well	well	RB
1979	3107	62	rinsed	rinsed	JJ
1979	3107	63	,	,	,
1979	3107	64	torn	tear	VBN
1979	3107	65	into	into	IN
1979	3107	66	pieces	piece	NNS
1979	3107	67	1	1	CD
1979	3107	68	head	head	NN
1979	3107	69	Belgian	belgian	JJ
1979	3107	70	endive	endive	NN
1979	3107	71	,	,	,
1979	3107	72	torn	tear	VBN
1979	3107	73	into	into	IN
1979	3107	74	pieces	piece	NNS
1979	3107	75	1/2	1/2	CD
1979	3107	76	pound	pound	NN
1979	3107	77	green	green	JJ
1979	3107	78	beans	bean	NNS
1979	3107	79	,	,	,
1979	3107	80	cooked	cook	VBN
1979	3107	81	tender	tender	NN
1979	3107	82	-	-	HYPH
1979	3107	83	crisp	crisp	JJ
1979	3107	84	1	1	CD
1979	3107	85	tablespoon	tablespoon	NN
1979	3107	86	minced	mince	VBN
1979	3107	87	fresh	fresh	JJ
1979	3107	88	basil	basil	NN
1979	3107	89	(	(	-LRB-
1979	3107	90	optional	optional	JJ
1979	3107	91	)	)	-RRB-
1979	3107	92	1	1	CD
1979	3107	93	tablespoon	tablespoon	NN
1979	3107	94	minced	mince	VBD
1979	3107	95	fresh	fresh	JJ
1979	3107	96	parsley	parsley	NNP
1979	3107	97	Open	open	JJ
1979	3107	98	cutlets	cutlet	NNS
1979	3107	99	and	and	CC
1979	3107	100	flatten	flatten	VB
1979	3107	101	slightly	slightly	RB
1979	3107	102	to	to	IN
1979	3107	103	even	even	RB
1979	3107	104	thickness	thickness	VB
1979	3107	105	;	;	:
1979	3107	106	press	press	VB
1979	3107	107	pepper	pepper	NN
1979	3107	108	into	into	IN
1979	3107	109	both	both	DT
1979	3107	110	sides	side	NNS
1979	3107	111	of	of	IN
1979	3107	112	cutlets	cutlet	NNS
1979	3107	113	and	and	CC
1979	3107	114	place	place	NN
1979	3107	115	in	in	IN
1979	3107	116	a	a	DT
1979	3107	117	shallow	shallow	JJ
1979	3107	118	baking	baking	NN
1979	3107	119	dish	dish	NN
1979	3107	120	.	.	.
1979	3108	1	Add	add	NN
1979	3108	2	2	2	CD
1979	3108	3	tablespoons	tablespoon	NNS
1979	3108	4	Worcestershire	Worcestershire	NNP
1979	3108	5	sauce	sauce	NN
1979	3108	6	;	;	:
1979	3108	7	turn	turn	VBP
1979	3108	8	chicken	chicken	NN
1979	3108	9	to	to	IN
1979	3108	10	coat	coat	NN
1979	3108	11	well	well	RB
1979	3108	12	.	.	.
1979	3109	1	Cover	cover	VB
1979	3109	2	and	and	CC
1979	3109	3	refrigerate	refrigerate	VB
1979	3109	4	1	1	CD
1979	3109	5	hour	hour	NN
1979	3109	6	or	or	CC
1979	3109	7	longer	long	JJR
1979	3109	8	.	.	.
1979	3110	1	Remove	remove	VB
1979	3110	2	cutlets	cutlet	NNS
1979	3110	3	from	from	IN
1979	3110	4	marinade	marinade	NN
1979	3110	5	;	;	:
1979	3110	6	brush	brush	NN
1979	3110	7	with	with	IN
1979	3110	8	1	1	CD
1979	3110	9	tablespoon	tablespoon	NN
1979	3110	10	oil	oil	NN
1979	3110	11	and	and	CC
1979	3110	12	sprinkle	sprinkle	VBP
1979	3110	13	lightly	lightly	RB
1979	3110	14	with	with	IN
1979	3110	15	salt	salt	NN
1979	3110	16	.	.	.
1979	3111	1	Grill	Grill	NNP
1979	3111	2	cutlets	cutlet	NNS
1979	3111	3	,	,	,
1979	3111	4	uncovered	uncover	VBN
1979	3111	5	,	,	,
1979	3111	6	5	5	CD
1979	3111	7	to	to	IN
1979	3111	8	6-inches	6-inches	CD
1979	3111	9	above	above	IN
1979	3111	10	medium	medium	JJ
1979	3111	11	-	-	HYPH
1979	3111	12	hot	hot	JJ
1979	3111	13	coals	coal	NNS
1979	3111	14	25	25	CD
1979	3111	15	to	to	TO
1979	3111	16	35	35	CD
1979	3111	17	minutes	minute	NNS
1979	3111	18	or	or	CC
1979	3111	19	until	until	IN
1979	3111	20	chicken	chicken	NN
1979	3111	21	is	be	VBZ
1979	3111	22	cooked	cook	VBN
1979	3111	23	through	through	RB
1979	3111	24	,	,	,
1979	3111	25	turning	turn	VBG
1979	3111	26	occasionally	occasionally	RB
1979	3111	27	.	.	.
1979	3112	1	In	in	IN
1979	3112	2	salad	salad	NN
1979	3112	3	bowl	bowl	NN
1979	3112	4	,	,	,
1979	3112	5	combine	combine	VB
1979	3112	6	mustard	mustard	NN
1979	3112	7	,	,	,
1979	3112	8	vinegar	vinegar	NN
1979	3112	9	and	and	CC
1979	3112	10	shallot	shallot	NN
1979	3112	11	.	.	.
1979	3113	1	Gradually	gradually	RB
1979	3113	2	whisk	whisk	VB
1979	3113	3	in	in	IN
1979	3113	4	remaining	remain	VBG
1979	3113	5	oil	oil	NN
1979	3113	6	.	.	.
1979	3114	1	Slice	slice	VB
1979	3114	2	warm	warm	JJ
1979	3114	3	cutlets	cutlet	NNS
1979	3114	4	and	and	CC
1979	3114	5	add	add	VB
1979	3114	6	any	any	DT
1979	3114	7	meat	meat	NN
1979	3114	8	juices	juice	NNS
1979	3114	9	to	to	IN
1979	3114	10	dressing	dress	VBG
1979	3114	11	.	.	.
1979	3115	1	Arrange	arrange	NN
1979	3115	2	greens	green	VBZ
1979	3115	3	around	around	IN
1979	3115	4	edges	edge	NNS
1979	3115	5	of	of	IN
1979	3115	6	4	4	CD
1979	3115	7	dinner	dinner	NN
1979	3115	8	plates	plate	NNS
1979	3115	9	.	.	.
1979	3116	1	Toss	toss	VB
1979	3116	2	chicken	chicken	NN
1979	3116	3	and	and	CC
1979	3116	4	beans	bean	NNS
1979	3116	5	with	with	IN
1979	3116	6	dressing	dressing	NN
1979	3116	7	and	and	CC
1979	3116	8	mound	mound	NN
1979	3116	9	equal	equal	JJ
1979	3116	10	portions	portion	NNS
1979	3116	11	in	in	IN
1979	3116	12	middle	middle	NN
1979	3116	13	of	of	IN
1979	3116	14	greens	green	NNS
1979	3116	15	.	.	.
1979	3117	1	To	to	TO
1979	3117	2	serve	serve	VB
1979	3117	3	,	,	,
1979	3117	4	drizzle	drizzle	VB
1979	3117	5	salads	salad	NNS
1979	3117	6	with	with	IN
1979	3117	7	any	any	DT
1979	3117	8	remaining	remain	VBG
1979	3117	9	dressing	dressing	NN
1979	3117	10	and	and	CC
1979	3117	11	sprinkle	sprinkle	VB
1979	3117	12	with	with	IN
1979	3117	13	minced	minced	JJ
1979	3117	14	herbs	herb	NNS
1979	3117	15	.	.	.
1979	3118	1	PRAIRIE	PRAIRIE	NNP
1979	3118	2	BARBECUED	BARBECUED	NNP
1979	3118	3	CHICKEN	CHICKEN	NNP
1979	3118	4	Serves	serve	VBZ
1979	3118	5	2	2	CD
1979	3118	6	-	-	SYM
1979	3118	7	4	4	CD
1979	3118	8	Besides	besides	IN
1979	3118	9	adding	add	VBG
1979	3118	10	flavor	flavor	NN
1979	3118	11	,	,	,
1979	3118	12	vinegar	vinegar	NN
1979	3118	13	makes	make	VBZ
1979	3118	14	an	an	DT
1979	3118	15	excellent	excellent	JJ
1979	3118	16	tenderizing	tenderizing	NN
1979	3118	17	agent	agent	NN
1979	3118	18	in	in	IN
1979	3118	19	this$or	this$or	XX
1979	3118	20	any$marinade	any$marinade	NNP
1979	3118	21	.	.	.
1979	3119	1	1/2	1/2	CD
1979	3119	2	cup	cup	NN
1979	3119	3	butter	butter	NN
1979	3119	4	or	or	CC
1979	3119	5	margarine	margarine	NN
1979	3119	6	,	,	,
1979	3119	7	melted	melt	VBD
1979	3119	8	1/2	1/2	CD
1979	3119	9	cup	cup	NN
1979	3119	10	cider	cider	NN
1979	3119	11	vinegar	vinegar	NN
1979	3119	12	1	1	CD
1979	3119	13	bottle	bottle	NN
1979	3119	14	(	(	-LRB-
1979	3119	15	15-ounces	15-ounces	CD
1979	3119	16	)	)	-RRB-
1979	3119	17	ketchup	ketchup	NN
1979	3119	18	1	1	CD
1979	3119	19	teaspoon	teaspoon	NN
1979	3119	20	salt	salt	NN
1979	3119	21	or	or	CC
1979	3119	22	to	to	TO
1979	3119	23	taste	taste	VB
1979	3119	24	1	1	CD
1979	3119	25	teaspoon	teaspoon	NN
1979	3119	26	ground	ground	NN
1979	3119	27	pepper	pepper	NN
1979	3119	28	1	1	CD
1979	3119	29	cup	cup	NN
1979	3119	30	water	water	NN
1979	3119	31	1	1	CD
1979	3119	32	chicken	chicken	NN
1979	3119	33	,	,	,
1979	3119	34	cut	cut	VBN
1979	3119	35	in	in	IN
1979	3119	36	half	half	NN
1979	3119	37	lengthwise	lengthwise	RB
1979	3119	38	In	in	IN
1979	3119	39	a	a	DT
1979	3119	40	shallow	shallow	JJ
1979	3119	41	dish	dish	NN
1979	3119	42	combine	combine	NN
1979	3119	43	butter	butter	NN
1979	3119	44	,	,	,
1979	3119	45	vinegar	vinegar	NN
1979	3119	46	,	,	,
1979	3119	47	ketchup	ketchup	NN
1979	3119	48	,	,	,
1979	3119	49	salt	salt	NN
1979	3119	50	,	,	,
1979	3119	51	pepper	pepper	NN
1979	3119	52	and	and	CC
1979	3119	53	water	water	NN
1979	3119	54	.	.	.
1979	3120	1	Add	add	VB
1979	3120	2	chicken	chicken	NN
1979	3120	3	and	and	CC
1979	3120	4	turn	turn	VB
1979	3120	5	to	to	IN
1979	3120	6	coat	coat	NN
1979	3120	7	well	well	RB
1979	3120	8	;	;	:
1979	3120	9	cover	cover	VB
1979	3120	10	and	and	CC
1979	3120	11	refrigerate	refrigerate	VB
1979	3120	12	.	.	.
1979	3121	1	Marinate	Marinate	NNP
1979	3121	2	chicken	chicken	NN
1979	3121	3	several	several	JJ
1979	3121	4	hours	hour	NNS
1979	3121	5	or	or	CC
1979	3121	6	overnight	overnight	RB
1979	3121	7	.	.	.
1979	3122	1	Grill	Grill	NNP
1979	3122	2	5	5	CD
1979	3122	3	to	to	IN
1979	3122	4	6	6	CD
1979	3122	5	inches	inch	NNS
1979	3122	6	above	above	IN
1979	3122	7	medium	medium	JJ
1979	3122	8	-	-	HYPH
1979	3122	9	hot	hot	JJ
1979	3122	10	coals	coal	NNS
1979	3122	11	for	for	IN
1979	3122	12	35	35	CD
1979	3122	13	to	to	TO
1979	3122	14	45	45	CD
1979	3122	15	minutes	minute	NNS
1979	3122	16	or	or	CC
1979	3122	17	until	until	IN
1979	3122	18	cooked	cook	VBN
1979	3122	19	through	through	RB
1979	3122	20	.	.	.
1979	3123	1	Baste	Baste	NNP
1979	3123	2	with	with	IN
1979	3123	3	marinade	marinade	NN
1979	3123	4	and	and	CC
1979	3123	5	turn	turn	VB
1979	3123	6	3	3	CD
1979	3123	7	to	to	IN
1979	3123	8	4	4	CD
1979	3123	9	times	time	NNS
1979	3123	10	.	.	.
1979	3124	1	PHOTO	photo	NN
1979	3124	2	:	:	:
1979	3124	3	"	"	``
1979	3124	4	Spring	spring	VB
1979	3124	5	"	"	''
1979	3124	6	B	b	NN
1979	3124	7	"	"	''
1979	3124	8	list	list	NN
1979	3124	9	,	,	,
1979	3124	10	1985	1985	CD
1979	3124	11	,	,	,
1979	3124	12	Father	Father	NNP
1979	3124	13	's	's	POS
1979	3124	14	Day	Day	NNP
1979	3124	15	Barbecue	Barbecue	NNP
1979	3124	16	PROVENCAL	PROVENCAL	NNP
1979	3124	17	HERB	HERB	NNP
1979	3124	18	DRUMSTICKSServes	drumsticksserve	NNS
1979	3124	19	2	2	CD
1979	3124	20	-	-	SYM
1979	3124	21	3	3	CD
1979	3124	22	The	the	DT
1979	3124	23	flavorful	flavorful	JJ
1979	3124	24	combination	combination	NN
1979	3124	25	called	call	VBN
1979	3124	26	"	"	``
1979	3124	27	herbes	herbe	NNS
1979	3124	28	de	de	NNP
1979	3124	29	Provence	Provence	NNP
1979	3124	30	"	"	''
1979	3124	31	,	,	,
1979	3124	32	consisting	consist	VBG
1979	3124	33	of	of	IN
1979	3124	34	basil	basil	NN
1979	3124	35	,	,	,
1979	3124	36	thyme	thyme	NNS
1979	3124	37	,	,	,
1979	3124	38	oregano	oregano	NN
1979	3124	39	,	,	,
1979	3124	40	and	and	CC
1979	3124	41	other	other	JJ
1979	3124	42	herbs	herb	NNS
1979	3124	43	,	,	,
1979	3124	44	is	be	VBZ
1979	3124	45	typically	typically	RB
1979	3124	46	used	use	VBN
1979	3124	47	in	in	IN
1979	3124	48	marinades	marinade	NNS
1979	3124	49	in	in	IN
1979	3124	50	the	the	DT
1979	3124	51	south	south	NN
1979	3124	52	of	of	IN
1979	3124	53	France	France	NNP
1979	3124	54	,	,	,
1979	3124	55	where	where	WRB
1979	3124	56	grilling	grilling	NN
1979	3124	57	is	be	VBZ
1979	3124	58	often	often	RB
1979	3124	59	done	do	VBN
1979	3124	60	over	over	IN
1979	3124	61	cuttings	cutting	NNS
1979	3124	62	from	from	IN
1979	3124	63	grape	grape	NN
1979	3124	64	vines	vine	NNS
1979	3124	65	.	.	.
1979	3125	1	6	6	CD
1979	3125	2	chicken	chicken	NN
1979	3125	3	drumsticks	drumstick	NNS
1979	3125	4	1/2	1/2	CD
1979	3125	5	cup	cup	NN
1979	3125	6	red	red	JJ
1979	3125	7	wine	wine	NN
1979	3125	8	1/3	1/3	CD
1979	3125	9	cup	cup	NN
1979	3125	10	water	water	NN
1979	3125	11	1	1	CD
1979	3125	12	tablespoon	tablespoon	NN
1979	3125	13	wine	wine	NN
1979	3125	14	vinegar	vinegar	NN
1979	3125	15	2	2	CD
1979	3125	16	garlic	garlic	JJ
1979	3125	17	cloves	clove	NNS
1979	3125	18	,	,	,
1979	3125	19	minced	mince	VBD
1979	3125	20	1	1	CD
1979	3125	21	1/2	1/2	CD
1979	3125	22	teaspoons	teaspoon	NNS
1979	3125	23	minced	mince	VBN
1979	3125	24	fresh	fresh	JJ
1979	3125	25	basil	basil	NN
1979	3125	26	or	or	CC
1979	3125	27	1/2	1/2	CD
1979	3125	28	teaspoon	teaspoon	NN
1979	3125	29	dried	dry	VBD
1979	3125	30	1	1	CD
1979	3125	31	-	-	SYM
1979	3125	32	1/2	1/2	CD
1979	3125	33	teaspoons	teaspoon	NNS
1979	3125	34	minced	mince	VBN
1979	3125	35	fresh	fresh	JJ
1979	3125	36	thyme	thyme	NNS
1979	3125	37	or	or	CC
1979	3125	38	1/2	1/2	CD
1979	3125	39	teaspoon	teaspoon	NN
1979	3125	40	dried	dry	VBD
1979	3125	41	1	1	CD
1979	3125	42	-	-	SYM
1979	3125	43	1/2	1/2	CD
1979	3125	44	teaspoons	teaspoon	NNS
1979	3125	45	minced	mince	VBN
1979	3125	46	fresh	fresh	JJ
1979	3125	47	oregano	oregano	NN
1979	3125	48	or	or	CC
1979	3125	49	1/2	1/2	CD
1979	3125	50	teaspoon	teaspoon	NN
1979	3125	51	dried	dry	VBD
1979	3125	52	1	1	CD
1979	3125	53	bay	bay	NNP
1979	3125	54	leaf	leaf	NN
1979	3125	55	1	1	CD
1979	3125	56	tablespoon	tablespoon	NN
1979	3125	57	tomato	tomato	NN
1979	3125	58	paste	paste	NN
1979	3125	59	2	2	CD
1979	3125	60	teaspoons	teaspoon	NNS
1979	3125	61	anchovy	anchovy	JJ
1979	3125	62	paste	paste	NN
1979	3125	63	(	(	-LRB-
1979	3125	64	optional	optional	JJ
1979	3125	65	)	)	-RRB-
1979	3125	66	1/2	1/2	CD
1979	3125	67	teaspoon	teaspoon	NN
1979	3125	68	salt	salt	NN
1979	3125	69	or	or	CC
1979	3125	70	to	to	TO
1979	3125	71	taste	taste	VB
1979	3125	72	1/4	1/4	CD
1979	3125	73	teaspoon	teaspoon	NN
1979	3125	74	ground	ground	NN
1979	3125	75	pepper	pepper	NN
1979	3125	76	1	1	CD
1979	3125	77	tablespoon	tablespoon	NN
1979	3125	78	olive	olive	NN
1979	3125	79	oil	oil	NN
1979	3125	80	With	with	IN
1979	3125	81	fork	fork	NN
1979	3125	82	,	,	,
1979	3125	83	pierce	pierce	VB
1979	3125	84	drumsticks	drumstick	NNS
1979	3125	85	to	to	TO
1979	3125	86	help	help	VB
1979	3125	87	seasonings	seasoning	NNS
1979	3125	88	to	to	TO
1979	3125	89	penetrate	penetrate	VB
1979	3125	90	.	.	.
1979	3126	1	In	in	IN
1979	3126	2	large	large	JJ
1979	3126	3	bowl	bowl	NN
1979	3126	4	,	,	,
1979	3126	5	combine	combine	VB
1979	3126	6	remaining	remain	VBG
1979	3126	7	ingredients	ingredient	NNS
1979	3126	8	except	except	IN
1979	3126	9	oil	oil	NN
1979	3126	10	;	;	:
1979	3126	11	whisk	whisk	NN
1979	3126	12	in	in	IN
1979	3126	13	oil	oil	NN
1979	3126	14	.	.	.
1979	3127	1	Add	add	VB
1979	3127	2	chicken	chicken	NN
1979	3127	3	to	to	TO
1979	3127	4	marinade	marinade	VB
1979	3127	5	;	;	:
1979	3127	6	cover	cover	VB
1979	3127	7	and	and	CC
1979	3127	8	refrigerate	refrigerate	VBP
1979	3127	9	1	1	CD
1979	3127	10	hour	hour	NN
1979	3127	11	or	or	CC
1979	3127	12	longer	long	JJR
1979	3127	13	.	.	.
1979	3128	1	Grill	Grill	NNP
1979	3128	2	drumsticks	drumstick	NNS
1979	3128	3	,	,	,
1979	3128	4	uncovered	uncover	VBN
1979	3128	5	,	,	,
1979	3128	6	5	5	CD
1979	3128	7	to	to	IN
1979	3128	8	6-inches	6-inches	CD
1979	3128	9	above	above	IN
1979	3128	10	medium	medium	JJ
1979	3128	11	-	-	HYPH
1979	3128	12	hot	hot	JJ
1979	3128	13	coals	coal	NNS
1979	3128	14	35	35	CD
1979	3128	15	to	to	TO
1979	3128	16	45	45	CD
1979	3128	17	minutes	minute	NNS
1979	3128	18	or	or	CC
1979	3128	19	until	until	IN
1979	3128	20	cooked	cook	VBN
1979	3128	21	through	through	RB
1979	3128	22	,	,	,
1979	3128	23	turning	turn	VBG
1979	3128	24	and	and	CC
1979	3128	25	basting	baste	VBG
1979	3128	26	frequently	frequently	RB
1979	3128	27	with	with	IN
1979	3128	28	marinade	marinade	NN
1979	3128	29	.	.	.
1979	3129	1	RUSSIAN	RUSSIAN	NNP
1979	3129	2	GRILLED	GRILLED	NNP
1979	3129	3	CORNISHServes	CORNISHServes	NNP
1979	3129	4	2	2	CD
1979	3129	5	-	-	SYM
1979	3129	6	3	3	CD
1979	3129	7	For	for	IN
1979	3129	8	a	a	DT
1979	3129	9	traditional	traditional	JJ
1979	3129	10	Russian	russian	JJ
1979	3129	11	Cornish	Cornish	NNP
1979	3129	12	,	,	,
1979	3129	13	use	use	VB
1979	3129	14	a	a	DT
1979	3129	15	heavy	heavy	JJ
1979	3129	16	iron	iron	NN
1979	3129	17	skillet	skillet	NN
1979	3129	18	to	to	IN
1979	3129	19	weight	weight	NN
1979	3129	20	hens	hen	NNS
1979	3129	21	while	while	IN
1979	3129	22	grilling	grill	VBG
1979	3129	23	.	.	.
1979	3130	1	Called	call	VBN
1979	3130	2	tabaka	tabaka	NN
1979	3130	3	-	-	HYPH
1979	3130	4	style	style	NN
1979	3130	5	in	in	IN
1979	3130	6	Russia	Russia	NNP
1979	3130	7	,	,	,
1979	3130	8	pressed	pressed	JJ
1979	3130	9	chicken	chicken	NN
1979	3130	10	is	be	VBZ
1979	3130	11	popular	popular	JJ
1979	3130	12	because	because	IN
1979	3130	13	it	-PRON-	PRP
1979	3130	14	browns	brown	VBZ
1979	3130	15	quickly	quickly	RB
1979	3130	16	and	and	CC
1979	3130	17	holds	hold	VBZ
1979	3130	18	its	-PRON-	PRP$
1979	3130	19	shape	shape	NN
1979	3130	20	well	well	RB
1979	3130	21	.	.	.
1979	3131	1	2	2	CD
1979	3131	2	fresh	fresh	JJ
1979	3131	3	Cornish	cornish	JJ
1979	3131	4	game	game	NN
1979	3131	5	hens	hen	VBZ
1979	3131	6	6	6	CD
1979	3131	7	tablespoons	tablespoon	NNS
1979	3131	8	fresh	fresh	JJ
1979	3131	9	lemon	lemon	NN
1979	3131	10	juice	juice	NN
1979	3131	11	1	1	CD
1979	3131	12	clove	clove	NNP
1979	3131	13	garlic	garlic	NNP
1979	3131	14	,	,	,
1979	3131	15	minced	mince	VBD
1979	3131	16	1	1	CD
1979	3131	17	tablespoon	tablespoon	NN
1979	3131	18	vegetable	vegetable	NN
1979	3131	19	oil	oil	NN
1979	3131	20	Kosher	Kosher	NNP
1979	3131	21	salt	salt	NN
1979	3131	22	and	and	CC
1979	3131	23	pepper	pepper	NN
1979	3131	24	to	to	TO
1979	3131	25	taste	taste	VB
1979	3131	26	lemon	lemon	NN
1979	3131	27	wedges	wedge	NNS
1979	3131	28	(	(	-LRB-
1979	3131	29	optional	optional	JJ
1979	3131	30	)	)	-RRB-
1979	3131	31	With	with	IN
1979	3131	32	poultry	poultry	NN
1979	3131	33	shears	shear	NNS
1979	3131	34	or	or	CC
1979	3131	35	sharp	sharp	JJ
1979	3131	36	knife	knife	NN
1979	3131	37	,	,	,
1979	3131	38	cut	cut	VBN
1979	3131	39	along	along	IN
1979	3131	40	both	both	DT
1979	3131	41	sides	side	NNS
1979	3131	42	of	of	IN
1979	3131	43	backbone	backbone	NN
1979	3131	44	and	and	CC
1979	3131	45	remove	remove	VB
1979	3131	46	.	.	.
1979	3132	1	On	on	IN
1979	3132	2	flat	flat	JJ
1979	3132	3	surface	surface	NN
1979	3132	4	,	,	,
1979	3132	5	spread	spread	VBD
1979	3132	6	out	out	RP
1979	3132	7	hens	hen	NNS
1979	3132	8	skin	skin	NN
1979	3132	9	side	side	NN
1979	3132	10	up	up	IN
1979	3132	11	and	and	CC
1979	3132	12	press	press	VB
1979	3132	13	down	down	RP
1979	3132	14	on	on	IN
1979	3132	15	breast	breast	NN
1979	3132	16	bones	bone	NNS
1979	3132	17	to	to	TO
1979	3132	18	flatten	flatten	VB
1979	3132	19	.	.	.
1979	3133	1	In	in	IN
1979	3133	2	a	a	DT
1979	3133	3	dish	dish	NN
1979	3133	4	combine	combine	NN
1979	3133	5	lemon	lemon	NN
1979	3133	6	juice	juice	NN
1979	3133	7	and	and	CC
1979	3133	8	garlic	garlic	NN
1979	3133	9	.	.	.
1979	3134	1	Add	add	VB
1979	3134	2	hens	hen	NNS
1979	3134	3	to	to	TO
1979	3134	4	marinade	marinade	VB
1979	3134	5	,	,	,
1979	3134	6	turning	turn	VBG
1979	3134	7	to	to	IN
1979	3134	8	coat	coat	NN
1979	3134	9	well	well	RB
1979	3134	10	.	.	.
1979	3135	1	Cover	cover	VB
1979	3135	2	and	and	CC
1979	3135	3	refrigerate	refrigerate	VB
1979	3135	4	1	1	CD
1979	3135	5	hour	hour	NN
1979	3135	6	or	or	CC
1979	3135	7	longer	long	JJR
1979	3135	8	.	.	.
1979	3136	1	Remove	remove	VB
1979	3136	2	hens	hen	NNS
1979	3136	3	from	from	IN
1979	3136	4	marinade	marinade	NN
1979	3136	5	,	,	,
1979	3136	6	rub	rub	VBP
1979	3136	7	lightly	lightly	RB
1979	3136	8	with	with	IN
1979	3136	9	oil	oil	NN
1979	3136	10	and	and	CC
1979	3136	11	sprinkle	sprinkle	VB
1979	3136	12	with	with	IN
1979	3136	13	salt	salt	NN
1979	3136	14	and	and	CC
1979	3136	15	pepper	pepper	NN
1979	3136	16	.	.	.
1979	3137	1	Place	place	NN
1979	3137	2	hens	hen	NNS
1979	3137	3	on	on	IN
1979	3137	4	grill	grill	NN
1979	3137	5	,	,	,
1979	3137	6	skin	skin	NN
1979	3137	7	side	side	NN
1979	3137	8	up	up	RP
1979	3137	9	,	,	,
1979	3137	10	and	and	CC
1979	3137	11	top	top	NN
1979	3137	12	with	with	IN
1979	3137	13	a	a	DT
1979	3137	14	heavy	heavy	JJ
1979	3137	15	iron	iron	NN
1979	3137	16	skillet	skillet	NN
1979	3137	17	or	or	CC
1979	3137	18	other	other	JJ
1979	3137	19	pan	pan	NN
1979	3137	20	filled	fill	VBN
1979	3137	21	with	with	IN
1979	3137	22	1	1	CD
1979	3137	23	pound	pound	NN
1979	3137	24	heat	heat	NN
1979	3137	25	-	-	HYPH
1979	3137	26	proof	proof	JJ
1979	3137	27	object	object	NN
1979	3137	28	,	,	,
1979	3137	29	to	to	TO
1979	3137	30	flatten	flatten	VB
1979	3137	31	.	.	.
1979	3138	1	Grill	Grill	NNP
1979	3138	2	,	,	,
1979	3138	3	5	5	CD
1979	3138	4	to	to	TO
1979	3138	5	6	6	CD
1979	3138	6	inches	inch	NNS
1979	3138	7	above	above	IN
1979	3138	8	medium	medium	JJ
1979	3138	9	-	-	HYPH
1979	3138	10	hot	hot	JJ
1979	3138	11	coals	coal	NNS
1979	3138	12	.	.	.
1979	3139	1	After	after	IN
1979	3139	2	15	15	CD
1979	3139	3	minutes	minute	NNS
1979	3139	4	turn	turn	VBP
1979	3139	5	hens	hen	NNS
1979	3139	6	and	and	CC
1979	3139	7	replace	replace	VB
1979	3139	8	weight	weight	NN
1979	3139	9	.	.	.
1979	3140	1	Continue	continue	VB
1979	3140	2	grilling	grill	VBG
1979	3140	3	for	for	IN
1979	3140	4	another	another	DT
1979	3140	5	15	15	CD
1979	3140	6	to	to	TO
1979	3140	7	20	20	CD
1979	3140	8	minutes	minute	NNS
1979	3140	9	or	or	CC
1979	3140	10	until	until	IN
1979	3140	11	hens	hen	NNS
1979	3140	12	are	be	VBP
1979	3140	13	well	well	RB
1979	3140	14	browned	brown	VBN
1979	3140	15	and	and	CC
1979	3140	16	cooked	cook	VBN
1979	3140	17	through	through	RB
1979	3140	18	.	.	.
1979	3141	1	To	to	TO
1979	3141	2	serve	serve	VB
1979	3141	3	,	,	,
1979	3141	4	garnish	garnish	VB
1979	3141	5	hens	hen	NNS
1979	3141	6	with	with	IN
1979	3141	7	lemon	lemon	NN
1979	3141	8	wedges	wedge	NNS
1979	3141	9	.	.	.
1979	3142	1	SANTA	SANTA	NNP
1979	3142	2	FE	FE	NNP
1979	3142	3	CHICKEN	CHICKEN	NNP
1979	3142	4	HEROServes	HEROServes	NNP
1979	3142	5	4	4	CD
1979	3142	6	-	-	SYM
1979	3142	7	5	5	CD
1979	3142	8	Thin	Thin	NNP
1979	3142	9	-	-	HYPH
1979	3142	10	sliced	sliced	JJ
1979	3142	11	roaster	roaster	NN
1979	3142	12	breast	breast	NN
1979	3142	13	could	could	MD
1979	3142	14	n't	not	RB
1979	3142	15	be	be	VB
1979	3142	16	easier	easy	JJR
1979	3142	17	or	or	CC
1979	3142	18	faster	fast	RBR
1979	3142	19	to	to	TO
1979	3142	20	grill	grill	VB
1979	3142	21	for	for	IN
1979	3142	22	this	this	DT
1979	3142	23	hearty	hearty	JJ
1979	3142	24	update	update	NN
1979	3142	25	of	of	IN
1979	3142	26	the	the	DT
1979	3142	27	submarine	submarine	NN
1979	3142	28	/	/	SYM
1979	3142	29	hoagy	hoagy	NNP
1979	3142	30	/	/	SYM
1979	3142	31	hero	hero	NNP
1979	3142	32	sandwich	sandwich	NNP
1979	3142	33	.	.	.
1979	3143	1	This	this	DT
1979	3143	2	is	be	VBZ
1979	3143	3	a	a	DT
1979	3143	4	complete	complete	JJ
1979	3143	5	Tex	Tex	NNP
1979	3143	6	-	-	HYPH
1979	3143	7	Mex	Mex	NNP
1979	3143	8	meal	meal	NN
1979	3143	9	in	in	IN
1979	3143	10	one	one	CD
1979	3143	11	.	.	.
1979	3144	1	1	1	CD
1979	3144	2	roaster	roaster	VB
1979	3144	3	thin	thin	RB
1979	3144	4	-	-	HYPH
1979	3144	5	sliced	sliced	JJ
1979	3144	6	boneless	boneless	NN
1979	3144	7	breast	breast	NN
1979	3144	8	(	(	-LRB-
1979	3144	9	1	1	CD
1979	3144	10	1/4	1/4	CD
1979	3144	11	pounds	pound	NNS
1979	3144	12	)	)	-RRB-
1979	3144	13	or	or	CC
1979	3144	14	4	4	CD
1979	3144	15	skinless	skinless	NN
1979	3144	16	,	,	,
1979	3144	17	boneless	boneless	NN
1979	3144	18	,	,	,
1979	3144	19	chicken	chicken	NN
1979	3144	20	breast	breast	NN
1979	3144	21	halves	half	NNS
1979	3144	22	butterflied	butterflie	VBD
1979	3144	23	1	1	CD
1979	3144	24	tablespoon	tablespoon	NN
1979	3144	25	vegetable	vegetable	NN
1979	3144	26	oil	oil	NN
1979	3144	27	Salt	salt	NN
1979	3144	28	and	and	CC
1979	3144	29	ground	ground	NN
1979	3144	30	pepper	pepper	NN
1979	3144	31	to	to	TO
1979	3144	32	taste	taste	VB
1979	3144	33	Cayenne	Cayenne	NNP
1979	3144	34	Chili	Chili	NNP
1979	3144	35	powder	powder	NN
1979	3144	36	5	5	CD
1979	3144	37	to	to	TO
1979	3144	38	6	6	CD
1979	3144	39	thin	thin	JJ
1979	3144	40	slices	slice	NNS
1979	3144	41	Monterey	Monterey	NNP
1979	3144	42	Jack	Jack	NNP
1979	3144	43	cheese	cheese	NN
1979	3144	44	with	with	IN
1979	3144	45	chilies	chilie	NNS
1979	3144	46	5	5	CD
1979	3144	47	to	to	TO
1979	3144	48	6	6	CD
1979	3144	49	slices	slice	NNS
1979	3144	50	French	french	JJ
1979	3144	51	or	or	CC
1979	3144	52	Italian	italian	JJ
1979	3144	53	bread	bread	NN
1979	3144	54	2	2	CD
1979	3144	55	tablespoons	tablespoon	NNS
1979	3144	56	melted	melt	VBN
1979	3144	57	butter	butter	NN
1979	3144	58	or	or	CC
1979	3144	59	margarine	margarine	NN
1979	3144	60	5	5	CD
1979	3144	61	to	to	IN
1979	3144	62	6	6	CD
1979	3144	63	leaves	leave	NNS
1979	3144	64	Romaine	Romaine	NNP
1979	3144	65	lettuce	lettuce	NN
1979	3144	66	1	1	CD
1979	3144	67	tomato	tomato	NN
1979	3144	68	,	,	,
1979	3144	69	thinly	thinly	RB
1979	3144	70	sliced	slice	VBD
1979	3144	71	1	1	CD
1979	3144	72	avocado	avocado	NNP
1979	3144	73	,	,	,
1979	3144	74	peeled	peel	VBN
1979	3144	75	,	,	,
1979	3144	76	pitted	pit	VBN
1979	3144	77	,	,	,
1979	3144	78	sliced	sliced	JJ
1979	3144	79	and	and	CC
1979	3144	80	tossed	toss	VBN
1979	3144	81	with	with	IN
1979	3144	82	lemon	lemon	NN
1979	3144	83	juice	juice	NN
1979	3144	84	1/2	1/2	CD
1979	3144	85	cup	cup	NN
1979	3144	86	prepared	prepare	VBN
1979	3144	87	salsa	salsa	NNP
1979	3144	88	Rub	Rub	NNP
1979	3144	89	chicken	chicken	NN
1979	3144	90	lightly	lightly	RB
1979	3144	91	with	with	IN
1979	3144	92	oil	oil	NN
1979	3144	93	and	and	CC
1979	3144	94	season	season	NN
1979	3144	95	with	with	IN
1979	3144	96	salt	salt	NN
1979	3144	97	,	,	,
1979	3144	98	pepper	pepper	NN
1979	3144	99	,	,	,
1979	3144	100	Cayenne	Cayenne	NNP
1979	3144	101	and	and	CC
1979	3144	102	chili	chili	NN
1979	3144	103	powder	powder	NN
1979	3144	104	.	.	.
1979	3145	1	Grill	Grill	NNP
1979	3145	2	,	,	,
1979	3145	3	5	5	CD
1979	3145	4	to	to	IN
1979	3145	5	6-inches	6-inches	CD
1979	3145	6	above	above	IN
1979	3145	7	medium	medium	JJ
1979	3145	8	-	-	HYPH
1979	3145	9	hot	hot	JJ
1979	3145	10	coals	coal	NNS
1979	3145	11	about	about	RB
1979	3145	12	2	2	CD
1979	3145	13	minutes	minute	NNS
1979	3145	14	on	on	IN
1979	3145	15	each	each	DT
1979	3145	16	side	side	NN
1979	3145	17	.	.	.
1979	3146	1	Top	top	JJ
1979	3146	2	chicken	chicken	NN
1979	3146	3	with	with	IN
1979	3146	4	slices	slice	NNS
1979	3146	5	of	of	IN
1979	3146	6	cheese	cheese	NN
1979	3146	7	;	;	:
1979	3146	8	grill	grill	NNP
1979	3146	9	1	1	CD
1979	3146	10	to	to	IN
1979	3146	11	2	2	CD
1979	3146	12	minutes	minute	NNS
1979	3146	13	longer	long	RBR
1979	3146	14	or	or	CC
1979	3146	15	until	until	IN
1979	3146	16	cheese	cheese	NN
1979	3146	17	is	be	VBZ
1979	3146	18	melted	melt	VBN
1979	3146	19	.	.	.
1979	3147	1	Brush	brush	JJ
1979	3147	2	bread	bread	NN
1979	3147	3	with	with	IN
1979	3147	4	melted	melted	JJ
1979	3147	5	butter	butter	NN
1979	3147	6	;	;	:
1979	3147	7	grill	grill	NN
1979	3147	8	alongside	alongside	IN
1979	3147	9	chicken	chicken	NNP
1979	3147	10	1	1	CD
1979	3147	11	to	to	IN
1979	3147	12	2	2	CD
1979	3147	13	minutes	minute	NNS
1979	3147	14	on	on	IN
1979	3147	15	each	each	DT
1979	3147	16	side	side	NN
1979	3147	17	until	until	IN
1979	3147	18	golden	golden	NNP
1979	3147	19	brown	brown	NNP
1979	3147	20	.	.	.
1979	3148	1	To	to	TO
1979	3148	2	serve	serve	VB
1979	3148	3	,	,	,
1979	3148	4	place	place	VB
1979	3148	5	a	a	DT
1979	3148	6	lettuce	lettuce	NN
1979	3148	7	leaf	leaf	NN
1979	3148	8	on	on	IN
1979	3148	9	each	each	DT
1979	3148	10	toasted	toast	VBN
1979	3148	11	bread	bread	NN
1979	3148	12	slice	slice	NN
1979	3148	13	.	.	.
1979	3149	1	Evenly	evenly	RB
1979	3149	2	divide	divide	NN
1979	3149	3	chicken	chicken	NN
1979	3149	4	,	,	,
1979	3149	5	slices	slice	NNS
1979	3149	6	of	of	IN
1979	3149	7	tomato	tomato	NNP
1979	3149	8	and	and	CC
1979	3149	9	avocado	avocado	NNP
1979	3149	10	on	on	IN
1979	3149	11	top	top	NNP
1979	3149	12	.	.	.
1979	3150	1	Serve	serve	VB
1979	3150	2	sandwiches	sandwich	VBZ
1979	3150	3	open	open	RB
1979	3150	4	-	-	HYPH
1979	3150	5	faced	faced	JJ
1979	3150	6	with	with	IN
1979	3150	7	salsa	salsa	NNP
1979	3150	8	.	.	.
1979	3151	1	SEASONED	SEASONED	NNP
1979	3151	2	BARBECUED	BARBECUED	NNP
1979	3151	3	CHICKENServes	chickenserve	VBZ
1979	3151	4	2	2	CD
1979	3151	5	-	-	SYM
1979	3151	6	4	4	CD
1979	3151	7	This	this	DT
1979	3151	8	recipe	recipe	NN
1979	3151	9	calls	call	VBZ
1979	3151	10	for	for	IN
1979	3151	11	Sauterne	Sauterne	NNP
1979	3151	12	wine	wine	NN
1979	3151	13	,	,	,
1979	3151	14	which	which	WDT
1979	3151	15	is	be	VBZ
1979	3151	16	a	a	DT
1979	3151	17	fairly	fairly	RB
1979	3151	18	sweet	sweet	JJ
1979	3151	19	wine	wine	NN
1979	3151	20	.	.	.
1979	3152	1	You	-PRON-	PRP
1979	3152	2	can	can	MD
1979	3152	3	use	use	VB
1979	3152	4	another	another	DT
1979	3152	5	white	white	JJ
1979	3152	6	wine	wine	NN
1979	3152	7	if	if	IN
1979	3152	8	you	-PRON-	PRP
1979	3152	9	ca	can	MD
1979	3152	10	n't	not	RB
1979	3152	11	find	find	VB
1979	3152	12	Sauterne	Sauterne	NNP
1979	3152	13	;	;	:
1979	3152	14	the	the	DT
1979	3152	15	results	result	NNS
1979	3152	16	will	will	MD
1979	3152	17	still	still	RB
1979	3152	18	be	be	VB
1979	3152	19	good	good	JJ
1979	3152	20	,	,	,
1979	3152	21	just	just	RB
1979	3152	22	different	different	JJ
1979	3152	23	.	.	.
1979	3153	1	1	1	CD
1979	3153	2	chicken	chicken	NN
1979	3153	3	,	,	,
1979	3153	4	cut	cut	VBN
1979	3153	5	in	in	IN
1979	3153	6	half	half	NN
1979	3153	7	lengthwise	lengthwise	NN
1979	3153	8	1	1	CD
1979	3153	9	cup	cup	NN
1979	3153	10	Sauterne	Sauterne	NNP
1979	3153	11	wine	wine	NN
1979	3153	12	1/2	1/2	CD
1979	3153	13	cup	cup	NN
1979	3153	14	oil	oil	NN
1979	3153	15	1/2	1/2	CD
1979	3153	16	cup	cup	NN
1979	3153	17	fresh	fresh	JJ
1979	3153	18	lemon	lemon	NN
1979	3153	19	juice	juice	NN
1979	3153	20	1/4	1/4	CD
1979	3153	21	cup	cup	NN
1979	3153	22	soy	soy	NN
1979	3153	23	sauce	sauce	NN
1979	3153	24	1	1	CD
1979	3153	25	tablespoon	tablespoon	NN
1979	3153	26	onion	onion	NN
1979	3153	27	juice	juice	NN
1979	3153	28	1	1	CD
1979	3153	29	clove	clove	NNP
1979	3153	30	garlic	garlic	NNP
1979	3153	31	,	,	,
1979	3153	32	minced	mince	VBD
1979	3153	33	1/2	1/2	CD
1979	3153	34	teaspoon	teaspoon	NN
1979	3153	35	salt	salt	NN
1979	3153	36	1/2	1/2	CD
1979	3153	37	teaspoon	teaspoon	NN
1979	3153	38	ground	ground	NN
1979	3153	39	pepper	pepper	NN
1979	3153	40	Place	Place	NNP
1979	3153	41	chicken	chicken	NN
1979	3153	42	in	in	IN
1979	3153	43	a	a	DT
1979	3153	44	shallow	shallow	JJ
1979	3153	45	dish	dish	NN
1979	3153	46	and	and	CC
1979	3153	47	add	add	VB
1979	3153	48	remaining	remain	VBG
1979	3153	49	ingredients	ingredient	NNS
1979	3153	50	.	.	.
1979	3154	1	Turn	turn	VB
1979	3154	2	chicken	chicken	NN
1979	3154	3	to	to	IN
1979	3154	4	coat	coat	NN
1979	3154	5	with	with	IN
1979	3154	6	marinade	marinade	NN
1979	3154	7	.	.	.
1979	3155	1	Cover	cover	VB
1979	3155	2	and	and	CC
1979	3155	3	refrigerate	refrigerate	VB
1979	3155	4	for	for	IN
1979	3155	5	3	3	CD
1979	3155	6	hours	hour	NNS
1979	3155	7	or	or	CC
1979	3155	8	longer	long	JJR
1979	3155	9	.	.	.
1979	3156	1	Grill	Grill	NNP
1979	3156	2	chicken	chicken	NN
1979	3156	3	5	5	CD
1979	3156	4	to	to	IN
1979	3156	5	6	6	CD
1979	3156	6	inches	inch	NNS
1979	3156	7	above	above	IN
1979	3156	8	medium	medium	JJ
1979	3156	9	-	-	HYPH
1979	3156	10	hot	hot	JJ
1979	3156	11	coals	coal	NNS
1979	3156	12	for	for	IN
1979	3156	13	35	35	CD
1979	3156	14	to	to	TO
1979	3156	15	45	45	CD
1979	3156	16	minutes	minute	NNS
1979	3156	17	or	or	CC
1979	3156	18	until	until	IN
1979	3156	19	cooked	cook	VBN
1979	3156	20	through	through	RB
1979	3156	21	.	.	.
1979	3157	1	Turn	turn	VB
1979	3157	2	and	and	CC
1979	3157	3	baste	baste	VB
1979	3157	4	with	with	IN
1979	3157	5	marinade	marinade	NN
1979	3157	6	3	3	CD
1979	3157	7	to	to	IN
1979	3157	8	4	4	CD
1979	3157	9	times	time	NNS
1979	3157	10	.	.	.
1979	3158	1	SOY	SOY	NNP
1979	3158	2	AND	and	CC
1979	3158	3	SESAME	SESAME	NNP
1979	3158	4	THIGH	THIGH	NNP
1979	3158	5	KEBABSServes	kebabsserve	VBZ
1979	3158	6	4	4	CD
1979	3158	7	Thigh	Thigh	NNP
1979	3158	8	meat	meat	NN
1979	3158	9	is	be	VBZ
1979	3158	10	a	a	DT
1979	3158	11	good	good	JJ
1979	3158	12	choice	choice	NN
1979	3158	13	for	for	IN
1979	3158	14	barbecuing	barbecue	VBG
1979	3158	15	because	because	IN
1979	3158	16	it	-PRON-	PRP
1979	3158	17	's	be	VBZ
1979	3158	18	naturally	naturally	RB
1979	3158	19	juicy	juicy	JJ
1979	3158	20	and	and	CC
1979	3158	21	does	do	VBZ
1979	3158	22	n't	not	RB
1979	3158	23	easily	easily	RB
1979	3158	24	dry	dry	VB
1979	3158	25	out	out	RP
1979	3158	26	or	or	CC
1979	3158	27	toughen	toughen	VB
1979	3158	28	.	.	.
1979	3159	1	If	if	IN
1979	3159	2	you	-PRON-	PRP
1979	3159	3	want	want	VBP
1979	3159	4	to	to	TO
1979	3159	5	grill	grill	VB
1979	3159	6	some	some	DT
1979	3159	7	vegetables	vegetable	NNS
1979	3159	8	at	at	IN
1979	3159	9	the	the	DT
1979	3159	10	same	same	JJ
1979	3159	11	time	time	NN
1979	3159	12	,	,	,
1979	3159	13	reserve	reserve	VB
1979	3159	14	some	some	DT
1979	3159	15	of	of	IN
1979	3159	16	the	the	DT
1979	3159	17	marinade	marinade	NN
1979	3159	18	and	and	CC
1979	3159	19	baste	baste	VB
1979	3159	20	the	the	DT
1979	3159	21	vegetables	vegetable	NNS
1979	3159	22	with	with	IN
1979	3159	23	it	-PRON-	PRP
1979	3159	24	.	.	.
1979	3160	1	Try	try	VB
1979	3160	2	serving	serve	VBG
1979	3160	3	the	the	DT
1979	3160	4	kebabs	kebab	NNS
1979	3160	5	over	over	IN
1979	3160	6	rice	rice	NN
1979	3160	7	.	.	.
1979	3161	1	4	4	CD
1979	3161	2	roaster	roaster	VB
1979	3161	3	boneless	boneless	NN
1979	3161	4	thigh	thigh	NN
1979	3161	5	cutlets	cutlet	NNS
1979	3161	6	1	1	CD
1979	3161	7	teaspoon	teaspoon	NN
1979	3161	8	minced	mince	VBN
1979	3161	9	,	,	,
1979	3161	10	fresh	fresh	JJ
1979	3161	11	ginger	ginger	NN
1979	3161	12	or	or	CC
1979	3161	13	1/2	1/2	CD
1979	3161	14	teaspoon	teaspoon	NN
1979	3161	15	dried	dry	VBD
1979	3161	16	2	2	CD
1979	3161	17	cloves	clove	NNS
1979	3161	18	garlic	garlic	JJ
1979	3161	19	,	,	,
1979	3161	20	minced	mince	VBD
1979	3161	21	2	2	CD
1979	3161	22	tablespoons	tablespoon	NNS
1979	3161	23	sesame	sesame	NN
1979	3161	24	seeds	seed	VBZ
1979	3161	25	1/3	1/3	CD
1979	3161	26	cup	cup	NN
1979	3161	27	soy	soy	NN
1979	3161	28	sauce	sauce	NN
1979	3161	29	1	1	CD
1979	3161	30	tablespoon	tablespoon	NN
1979	3161	31	white	white	JJ
1979	3161	32	vinegar	vinegar	NN
1979	3161	33	4	4	CD
1979	3161	34	tablespoons	tablespoon	NNS
1979	3161	35	vegetable	vegetable	NN
1979	3161	36	oil	oil	NN
1979	3161	37	Tabasco	Tabasco	NNP
1979	3161	38	,	,	,
1979	3161	39	to	to	TO
1979	3161	40	taste	taste	VB
1979	3161	41	Flatten	Flatten	NNP
1979	3161	42	cutlets	cutlet	NNS
1979	3161	43	slightly	slightly	RB
1979	3161	44	with	with	IN
1979	3161	45	a	a	DT
1979	3161	46	meat	meat	NN
1979	3161	47	pounder	pounder	NN
1979	3161	48	.	.	.
1979	3162	1	Cut	cut	VB
1979	3162	2	each	each	DT
1979	3162	3	thigh	thigh	NN
1979	3162	4	into	into	IN
1979	3162	5	6	6	CD
1979	3162	6	or	or	CC
1979	3162	7	8	8	CD
1979	3162	8	pieces	piece	NNS
1979	3162	9	.	.	.
1979	3163	1	In	in	IN
1979	3163	2	a	a	DT
1979	3163	3	shallow	shallow	JJ
1979	3163	4	dish	dish	NN
1979	3163	5	,	,	,
1979	3163	6	combine	combine	VB
1979	3163	7	remaining	remain	VBG
1979	3163	8	ingredients	ingredient	NNS
1979	3163	9	.	.	.
1979	3164	1	Add	add	VB
1979	3164	2	thigh	thigh	NN
1979	3164	3	pieces	piece	NNS
1979	3164	4	and	and	CC
1979	3164	5	toss	toss	VB
1979	3164	6	to	to	TO
1979	3164	7	coat	coat	NN
1979	3164	8	well	well	RB
1979	3164	9	.	.	.
1979	3165	1	Cover	cover	NN
1979	3165	2	and	and	CC
1979	3165	3	marinate	marinate	VB
1979	3165	4	one	one	CD
1979	3165	5	hour	hour	NN
1979	3165	6	or	or	CC
1979	3165	7	longer	long	RBR
1979	3165	8	,	,	,
1979	3165	9	refrigerated	refrigerate	VBD
1979	3165	10	.	.	.
1979	3166	1	Thread	thread	NN
1979	3166	2	chicken	chicken	NN
1979	3166	3	onto	onto	IN
1979	3166	4	skewers	skewer	NNS
1979	3166	5	;	;	:
1979	3166	6	reserve	reserve	NNP
1979	3166	7	marinade	marinade	NN
1979	3166	8	.	.	.
1979	3167	1	Grill	Grill	NNP
1979	3167	2	kebabs	kebabs	NNP
1979	3167	3	5	5	CD
1979	3167	4	to	to	IN
1979	3167	5	6	6	CD
1979	3167	6	inches	inch	NNS
1979	3167	7	above	above	IN
1979	3167	8	medium	medium	JJ
1979	3167	9	-	-	HYPH
1979	3167	10	hot	hot	JJ
1979	3167	11	coals	coal	NNS
1979	3167	12	for	for	IN
1979	3167	13	20	20	CD
1979	3167	14	to	to	TO
1979	3167	15	30	30	CD
1979	3167	16	minutes	minute	NNS
1979	3167	17	until	until	IN
1979	3167	18	cooked	cook	VBN
1979	3167	19	through	through	IN
1979	3167	20	Turn	Turn	NNP
1979	3167	21	and	and	CC
1979	3167	22	baste	baste	VB
1979	3167	23	often	often	RB
1979	3167	24	with	with	IN
1979	3167	25	marinade	marinade	NN
1979	3167	26	.	.	.
1979	3168	1	SWEET	sweet	JJ
1979	3168	2	AND	and	CC
1979	3168	3	SOUR	sour	NN
1979	3168	4	ROASTER	ROASTER	NNP
1979	3168	5	BREASTSServes	breastsserve	NNS
1979	3168	6	3	3	CD
1979	3168	7	-	-	SYM
1979	3168	8	4	4	CD
1979	3168	9	Boneless	Boneless	NNP
1979	3168	10	roaster	roaster	NN
1979	3168	11	breasts	breast	NNS
1979	3168	12	grill	grill	VBP
1979	3168	13	quickly	quickly	RB
1979	3168	14	and	and	CC
1979	3168	15	make	make	VB
1979	3168	16	an	an	DT
1979	3168	17	impressive	impressive	JJ
1979	3168	18	dish	dish	NN
1979	3168	19	for	for	IN
1979	3168	20	guests	guest	NNS
1979	3168	21	.	.	.
1979	3169	1	Because	because	IN
1979	3169	2	they	-PRON-	PRP
1979	3169	3	are	be	VBP
1979	3169	4	skinless	skinless	NN
1979	3169	5	,	,	,
1979	3169	6	they	-PRON-	PRP
1979	3169	7	absorb	absorb	VBP
1979	3169	8	marinades	marinade	NNS
1979	3169	9	well	well	RB
1979	3169	10	,	,	,
1979	3169	11	but	but	CC
1979	3169	12	should	should	MD
1979	3169	13	be	be	VB
1979	3169	14	turned	turn	VBN
1979	3169	15	and	and	CC
1979	3169	16	basted	baste	VBN
1979	3169	17	often	often	RB
1979	3169	18	to	to	TO
1979	3169	19	keep	keep	VB
1979	3169	20	the	the	DT
1979	3169	21	meat	meat	NN
1979	3169	22	moist	moist	NN
1979	3169	23	.	.	.
1979	3170	1	Without	without	IN
1979	3170	2	basting	baste	VBG
1979	3170	3	,	,	,
1979	3170	4	they	-PRON-	PRP
1979	3170	5	can	can	MD
1979	3170	6	quickly	quickly	RB
1979	3170	7	get	get	VB
1979	3170	8	dry	dry	JJ
1979	3170	9	and	and	CC
1979	3170	10	tough	tough	JJ
1979	3170	11	.	.	.
1979	3171	1	1	1	CD
1979	3171	2	roaster	roaster	VB
1979	3171	3	boneless	boneless	NN
1979	3171	4	breast	breast	NN
1979	3171	5	1/2	1/2	CD
1979	3171	6	cup	cup	NN
1979	3171	7	diced	dice	VBN
1979	3171	8	onion	onion	NN
1979	3171	9	1/4	1/4	CD
1979	3171	10	cup	cup	NN
1979	3171	11	soy	soy	NN
1979	3171	12	sauce	sauce	NN
1979	3171	13	2	2	CD
1979	3171	14	tablespoons	tablespoon	NNS
1979	3171	15	vegetable	vegetable	NN
1979	3171	16	oil	oil	NN
1979	3171	17	2	2	CD
1979	3171	18	tablespoons	tablespoon	NNS
1979	3171	19	minced	mince	VBN
1979	3171	20	fresh	fresh	JJ
1979	3171	21	ginger	ginger	NN
1979	3171	22	1/2	1/2	CD
1979	3171	23	cup	cup	NNP
1979	3171	24	brown	brown	NNP
1979	3171	25	sugar	sugar	NN
1979	3171	26	1	1	CD
1979	3171	27	tablespoon	tablespoon	NN
1979	3171	28	cornstarch	cornstarch	NN
1979	3171	29	In	in	IN
1979	3171	30	a	a	DT
1979	3171	31	shallow	shallow	JJ
1979	3171	32	dish	dish	NN
1979	3171	33	,	,	,
1979	3171	34	combine	combine	VB
1979	3171	35	onions	onion	NNS
1979	3171	36	,	,	,
1979	3171	37	soy	soy	NN
1979	3171	38	sauce	sauce	NN
1979	3171	39	,	,	,
1979	3171	40	oil	oil	NN
1979	3171	41	and	and	CC
1979	3171	42	ginger	ginger	NN
1979	3171	43	.	.	.
1979	3172	1	Place	place	NN
1979	3172	2	chicken	chicken	NN
1979	3172	3	in	in	IN
1979	3172	4	marinade	marinade	NN
1979	3172	5	;	;	:
1979	3172	6	cover	cover	NN
1979	3172	7	and	and	CC
1979	3172	8	refrigerate	refrigerate	VBP
1979	3172	9	1	1	CD
1979	3172	10	hour	hour	NN
1979	3172	11	or	or	CC
1979	3172	12	longer	long	RBR
1979	3172	13	,	,	,
1979	3172	14	turning	turn	VBG
1979	3172	15	occasionally	occasionally	RB
1979	3172	16	.	.	.
1979	3173	1	Drain	drain	NN
1979	3173	2	chicken	chicken	NN
1979	3173	3	,	,	,
1979	3173	4	reserving	reserving	NN
1979	3173	5	marinade	marinade	NN
1979	3173	6	.	.	.
1979	3174	1	Grill	Grill	NNP
1979	3174	2	breasts	breast	VBZ
1979	3174	3	5	5	CD
1979	3174	4	to	to	IN
1979	3174	5	6-	6-	NNPS
1979	3174	6	inches	inch	NNS
1979	3174	7	above	above	IN
1979	3174	8	medium	medium	JJ
1979	3174	9	-	-	HYPH
1979	3174	10	hot	hot	JJ
1979	3174	11	coals	coal	NNS
1979	3174	12	10	10	CD
1979	3174	13	to	to	TO
1979	3174	14	12	12	CD
1979	3174	15	minutes	minute	NNS
1979	3174	16	on	on	IN
1979	3174	17	each	each	DT
1979	3174	18	side	side	NN
1979	3174	19	or	or	CC
1979	3174	20	until	until	IN
1979	3174	21	cooked	cook	VBN
1979	3174	22	through	through	RB
1979	3174	23	.	.	.
1979	3175	1	Meanwhile	meanwhile	RB
1979	3175	2	,	,	,
1979	3175	3	in	in	IN
1979	3175	4	small	small	JJ
1979	3175	5	saucepan	saucepan	NN
1979	3175	6	over	over	IN
1979	3175	7	medium	medium	JJ
1979	3175	8	heat	heat	NNP
1979	3175	9	,	,	,
1979	3175	10	combine	combine	VB
1979	3175	11	marinade	marinade	NN
1979	3175	12	with	with	IN
1979	3175	13	sugar	sugar	NN
1979	3175	14	and	and	CC
1979	3175	15	cornstarch	cornstarch	NN
1979	3175	16	;	;	:
1979	3175	17	bring	bring	VB
1979	3175	18	to	to	IN
1979	3175	19	a	a	DT
1979	3175	20	boil	boil	NN
1979	3175	21	.	.	.
1979	3176	1	Reduce	reduce	VB
1979	3176	2	heat	heat	NN
1979	3176	3	to	to	IN
1979	3176	4	low	low	JJ
1979	3176	5	;	;	:
1979	3176	6	simmer	simmer	NN
1979	3176	7	5	5	CD
1979	3176	8	to	to	IN
1979	3176	9	6	6	CD
1979	3176	10	minutes	minute	NNS
1979	3176	11	or	or	CC
1979	3176	12	until	until	IN
1979	3176	13	thickened	thicken	VBN
1979	3176	14	.	.	.
1979	3177	1	Baste	Baste	NNP
1979	3177	2	chicken	chicken	NN
1979	3177	3	generously	generously	RB
1979	3177	4	with	with	IN
1979	3177	5	sauce	sauce	NN
1979	3177	6	during	during	IN
1979	3177	7	last	last	JJ
1979	3177	8	10	10	CD
1979	3177	9	minutes	minute	NNS
1979	3177	10	of	of	IN
1979	3177	11	cooking	cooking	NN
1979	3177	12	time	time	NN
1979	3177	13	.	.	.
1979	3178	1	To	to	TO
1979	3178	2	serve	serve	VB
1979	3178	3	,	,	,
1979	3178	4	spoon	spoon	NN
1979	3178	5	remaining	remain	VBG
1979	3178	6	sauce	sauce	NN
1979	3178	7	over	over	IN
1979	3178	8	chicken	chicken	NN
1979	3178	9	.	.	.
1979	3179	1	SWEET	sweet	JJ
1979	3179	2	AND	and	CC
1979	3179	3	SOUR	sour	NN
1979	3179	4	DRUMSTICKS	drumstick	NNS
1979	3179	5	Chicken	Chicken	NNP
1979	3179	6	drumsticks	drumstick	NNS
1979	3179	7	are	be	VBP
1979	3179	8	wonderfully	wonderfully	RB
1979	3179	9	tasty	tasty	JJ
1979	3179	10	to	to	TO
1979	3179	11	eat	eat	VB
1979	3179	12	by	by	IN
1979	3179	13	hand	hand	NN
1979	3179	14	at	at	RB
1979	3179	15	all	all	DT
1979	3179	16	outdoor	outdoor	JJ
1979	3179	17	functions	function	NNS
1979	3179	18	.	.	.
1979	3180	1	And	and	CC
1979	3180	2	as	as	IN
1979	3180	3	a	a	DT
1979	3180	4	matter	matter	NN
1979	3180	5	of	of	IN
1979	3180	6	fact	fact	NN
1979	3180	7	,	,	,
1979	3180	8	if	if	IN
1979	3180	9	you	-PRON-	PRP
1979	3180	10	've	have	VB
1979	3180	11	ever	ever	RB
1979	3180	12	wondered	wonder	VBN
1979	3180	13	about	about	IN
1979	3180	14	the	the	DT
1979	3180	15	etiquette	etiquette	NN
1979	3180	16	of	of	IN
1979	3180	17	eating	eat	VBG
1979	3180	18	chicken	chicken	NN
1979	3180	19	with	with	IN
1979	3180	20	your	-PRON-	PRP$
1979	3180	21	fingers	finger	NNS
1979	3180	22	,	,	,
1979	3180	23	Frank	Frank	NNP
1979	3180	24	says	say	VBZ
1979	3180	25	,	,	,
1979	3180	26	"	"	``
1979	3180	27	When	when	WRB
1979	3180	28	in	in	IN
1979	3180	29	doubt	doubt	NN
1979	3180	30	,	,	,
1979	3180	31	do	do	VB
1979	3180	32	!	!	.
1979	3180	33	"	"	''
1979	3181	1	3/4	3/4	CD
1979	3181	2	cup	cup	NNP
1979	3181	3	apricot	apricot	NNP
1979	3181	4	preserves	preserve	NNS
1979	3181	5	3/4	3/4	CD
1979	3181	6	cup	cup	NN
1979	3181	7	chili	chili	NN
1979	3181	8	sauce	sauce	NN
1979	3181	9	1/3	1/3	CD
1979	3181	10	cup	cup	NNP
1979	3181	11	brown	brown	NNP
1979	3181	12	sugar	sugar	NN
1979	3181	13	1/4	1/4	CD
1979	3181	14	cup	cup	NN
1979	3181	15	red	red	JJ
1979	3181	16	wine	wine	NN
1979	3181	17	vinegar	vinegar	NN
1979	3181	18	2	2	CD
1979	3181	19	tablespoons	tablespoon	NNS
1979	3181	20	vegetable	vegetable	NN
1979	3181	21	oil	oil	NN
1979	3181	22	2	2	CD
1979	3181	23	tablespoons	tablespoon	NNS
1979	3181	24	grated	grate	VBD
1979	3181	25	onion	onion	NN
1979	3181	26	1	1	CD
1979	3181	27	tablespoon	tablespoon	NN
1979	3181	28	fresh	fresh	JJ
1979	3181	29	grated	grate	VBN
1979	3181	30	orange	orange	JJ
1979	3181	31	rind	rind	NN
1979	3181	32	2	2	CD
1979	3181	33	tablespoons	tablespoon	NNS
1979	3181	34	fresh	fresh	JJ
1979	3181	35	orange	orange	NNP
1979	3181	36	juice	juice	NN
1979	3181	37	12	12	CD
1979	3181	38	chicken	chicken	NN
1979	3181	39	drumsticks	drumstick	NNS
1979	3181	40	In	in	IN
1979	3181	41	a	a	DT
1979	3181	42	large	large	JJ
1979	3181	43	measuring	measure	VBG
1979	3181	44	cup	cup	NN
1979	3181	45	combine	combine	VBP
1979	3181	46	all	all	DT
1979	3181	47	ingredients	ingredient	NNS
1979	3181	48	except	except	IN
1979	3181	49	for	for	IN
1979	3181	50	chicken	chicken	NN
1979	3181	51	.	.	.
1979	3182	1	Reserve	reserve	VB
1979	3182	2	half	half	NN
1979	3182	3	of	of	IN
1979	3182	4	sauce	sauce	NN
1979	3182	5	to	to	TO
1979	3182	6	serve	serve	VB
1979	3182	7	with	with	IN
1979	3182	8	cooked	cooked	JJ
1979	3182	9	chicken	chicken	NN
1979	3182	10	.	.	.
1979	3183	1	Brush	Brush	NNP
1979	3183	2	remaining	remain	VBG
1979	3183	3	sauce	sauce	NN
1979	3183	4	over	over	IN
1979	3183	5	legs	leg	NNS
1979	3183	6	and	and	CC
1979	3183	7	grill	grill	NN
1979	3183	8	5	5	CD
1979	3183	9	to	to	IN
1979	3183	10	6	6	CD
1979	3183	11	inches	inch	NNS
1979	3183	12	above	above	IN
1979	3183	13	medium	medium	JJ
1979	3183	14	-	-	HYPH
1979	3183	15	hot	hot	JJ
1979	3183	16	coals	coal	NNS
1979	3183	17	for	for	IN
1979	3183	18	25	25	CD
1979	3183	19	to	to	TO
1979	3183	20	30	30	CD
1979	3183	21	minutes	minute	NNS
1979	3183	22	until	until	IN
1979	3183	23	cooked	cook	VBN
1979	3183	24	through	through	RB
1979	3183	25	.	.	.
1979	3184	1	Turn	turn	VB
1979	3184	2	and	and	CC
1979	3184	3	baste	baste	VB
1979	3184	4	with	with	IN
1979	3184	5	sauce	sauce	NN
1979	3184	6	2	2	CD
1979	3184	7	to	to	IN
1979	3184	8	3	3	CD
1979	3184	9	times	time	NNS
1979	3184	10	.	.	.
1979	3185	1	Transfer	transfer	VB
1979	3185	2	to	to	IN
1979	3185	3	serving	serve	VBG
1979	3185	4	dish	dish	NN
1979	3185	5	and	and	CC
1979	3185	6	serve	serve	VB
1979	3185	7	with	with	IN
1979	3185	8	remaining	remain	VBG
1979	3185	9	sauce	sauce	NN
1979	3185	10	.	.	.
1979	3186	1	SYRIAN	SYRIAN	NNP
1979	3186	2	GRILLED	GRILLED	NNP
1979	3186	3	BREASTServes	BREASTServes	NNP
1979	3186	4	4	4	CD
1979	3186	5	I	-PRON-	PRP
1979	3186	6	like	like	VBP
1979	3186	7	pistachios	pistachio	NNS
1979	3186	8	in	in	IN
1979	3186	9	recipes	recipe	NNS
1979	3186	10	because	because	IN
1979	3186	11	they	-PRON-	PRP
1979	3186	12	are	be	VBP
1979	3186	13	relatively	relatively	RB
1979	3186	14	low	low	JJ
1979	3186	15	in	in	IN
1979	3186	16	saturated	saturate	VBN
1979	3186	17	fats	fat	NNS
1979	3186	18	and	and	CC
1979	3186	19	they	-PRON-	PRP
1979	3186	20	're	be	VBP
1979	3186	21	also	also	RB
1979	3186	22	lower	low	JJR
1979	3186	23	in	in	IN
1979	3186	24	calories	calorie	NNS
1979	3186	25	than	than	IN
1979	3186	26	most	most	JJS
1979	3186	27	other	other	JJ
1979	3186	28	nuts	nut	NNS
1979	3186	29	.	.	.
1979	3187	1	Weight	Weight	NNP
1979	3187	2	Watchers	Watchers	NNPS
1979	3187	3	International	International	NNP
1979	3187	4	endorses	endorse	VBZ
1979	3187	5	pistachios	pistachio	NNS
1979	3187	6	for	for	IN
1979	3187	7	just	just	RB
1979	3187	8	this	this	DT
1979	3187	9	reason	reason	NN
1979	3187	10	.	.	.
1979	3188	1	1	1	CD
1979	3188	2	roaster	roaster	VB
1979	3188	3	boneless	boneless	NN
1979	3188	4	breast	breast	NN
1979	3188	5	or	or	CC
1979	3188	6	1	1	CD
1979	3188	7	roaster	roaster	VB
1979	3188	8	thin	thin	RB
1979	3188	9	-	-	HYPH
1979	3188	10	sliced	sliced	JJ
1979	3188	11	boneless	boneless	NN
1979	3188	12	breast	breast	NN
1979	3188	13	2	2	CD
1979	3188	14	tablespoons	tablespoon	NNS
1979	3188	15	fresh	fresh	JJ
1979	3188	16	lemon	lemon	NN
1979	3188	17	juice	juice	NN
1979	3188	18	1/4	1/4	CD
1979	3188	19	cup	cup	NN
1979	3188	20	olive	olive	NN
1979	3188	21	oil	oil	NN
1979	3188	22	1	1	CD
1979	3188	23	tablespoon	tablespoon	NN
1979	3188	24	fresh	fresh	JJ
1979	3188	25	mint	mint	NN
1979	3188	26	or	or	CC
1979	3188	27	1	1	CD
1979	3188	28	teaspoon	teaspoon	NN
1979	3188	29	dried	dry	VBD
1979	3188	30	1	1	CD
1979	3188	31	small	small	JJ
1979	3188	32	clove	clove	NNP
1979	3188	33	garlic	garlic	NNP
1979	3188	34	,	,	,
1979	3188	35	minced	mince	VBD
1979	3188	36	salt	salt	NN
1979	3188	37	and	and	CC
1979	3188	38	ground	ground	NN
1979	3188	39	pepper	pepper	NN
1979	3188	40	to	to	TO
1979	3188	41	taste	taste	NN
1979	3188	42	1/2	1/2	CD
1979	3188	43	cup	cup	NN
1979	3188	44	chopped	chop	VBD
1979	3188	45	pistachios	pistachio	NNS
1979	3188	46	Cut	Cut	NNP
1979	3188	47	breast	breast	NN
1979	3188	48	pieces	piece	NNS
1979	3188	49	in	in	IN
1979	3188	50	half	half	NN
1979	3188	51	,	,	,
1979	3188	52	removing	remove	VBG
1979	3188	53	tenderloin	tenderloin	JJ
1979	3188	54	pieces	piece	NNS
1979	3188	55	.	.	.
1979	3189	1	Place	place	NN
1979	3189	2	pieces	piece	NNS
1979	3189	3	,	,	,
1979	3189	4	including	include	VBG
1979	3189	5	tenderloin	tenderloin	JJ
1979	3189	6	pieces	piece	NNS
1979	3189	7	,	,	,
1979	3189	8	between	between	IN
1979	3189	9	sheets	sheet	NNS
1979	3189	10	of	of	IN
1979	3189	11	plastic	plastic	JJ
1979	3189	12	wrap	wrap	NN
1979	3189	13	and	and	CC
1979	3189	14	pound	pound	NN
1979	3189	15	to	to	IN
1979	3189	16	1/4	1/4	CD
1979	3189	17	"	"	``
1979	3189	18	thickness	thickness	NN
1979	3189	19	to	to	TO
1979	3189	20	form	form	VB
1979	3189	21	cutlets	cutlet	NNS
1979	3189	22	.	.	.
1979	3190	1	Or	or	CC
1979	3190	2	use	use	VB
1979	3190	3	the	the	DT
1979	3190	4	already	already	RB
1979	3190	5	sliced	slice	VBN
1979	3190	6	roaster	roaster	NNP
1979	3190	7	breast	breast	NN
1979	3190	8	and	and	CC
1979	3190	9	skip	skip	VB
1979	3190	10	the	the	DT
1979	3190	11	cutting	cutting	NN
1979	3190	12	and	and	CC
1979	3190	13	pounding	pounding	NN
1979	3190	14	.	.	.
1979	3191	1	In	in	IN
1979	3191	2	a	a	DT
1979	3191	3	shallow	shallow	JJ
1979	3191	4	dish	dish	NN
1979	3191	5	combine	combine	NN
1979	3191	6	lemon	lemon	NN
1979	3191	7	juice	juice	NN
1979	3191	8	,	,	,
1979	3191	9	olive	olive	NN
1979	3191	10	oil	oil	NN
1979	3191	11	,	,	,
1979	3191	12	mint	mint	NN
1979	3191	13	,	,	,
1979	3191	14	garlic	garlic	NN
1979	3191	15	,	,	,
1979	3191	16	salt	salt	NN
1979	3191	17	and	and	CC
1979	3191	18	pepper	pepper	NN
1979	3191	19	.	.	.
1979	3192	1	Add	add	VB
1979	3192	2	chicken	chicken	NN
1979	3192	3	to	to	TO
1979	3192	4	marinade	marinade	VB
1979	3192	5	.	.	.
1979	3193	1	Cover	cover	VB
1979	3193	2	and	and	CC
1979	3193	3	refrigerate	refrigerate	VB
1979	3193	4	for	for	IN
1979	3193	5	1	1	CD
1979	3193	6	hour	hour	NN
1979	3193	7	or	or	CC
1979	3193	8	longer	long	RBR
1979	3193	9	,	,	,
1979	3193	10	turning	turn	VBG
1979	3193	11	occasionally	occasionally	RB
1979	3193	12	.	.	.
1979	3194	1	Grill	Grill	NNP
1979	3194	2	cutlets	cutlet	VBZ
1979	3194	3	4	4	CD
1979	3194	4	to	to	TO
1979	3194	5	5	5	CD
1979	3194	6	inches	inch	NNS
1979	3194	7	above	above	IN
1979	3194	8	medium	medium	JJ
1979	3194	9	-	-	HYPH
1979	3194	10	hot	hot	JJ
1979	3194	11	coals	coal	NNS
1979	3194	12	for	for	IN
1979	3194	13	2	2	CD
1979	3194	14	to	to	TO
1979	3194	15	3	3	CD
1979	3194	16	minutes	minute	NNS
1979	3194	17	per	per	IN
1979	3194	18	side	side	NN
1979	3194	19	until	until	IN
1979	3194	20	cooked	cook	VBN
1979	3194	21	through	through	RB
1979	3194	22	,	,	,
1979	3194	23	brushing	brush	VBG
1979	3194	24	often	often	RB
1979	3194	25	with	with	IN
1979	3194	26	the	the	DT
1979	3194	27	marinade	marinade	NN
1979	3194	28	.	.	.
1979	3195	1	Sprinkle	sprinkle	VB
1979	3195	2	with	with	IN
1979	3195	3	pistachios	pistachio	NNS
1979	3195	4	before	before	IN
1979	3195	5	serving	serve	VBG
1979	3195	6	.	.	.
1979	3196	1	SZECHUAN	szechuan	JJ
1979	3196	2	WINGSServes	wingsserve	NNS
1979	3196	3	4	4	CD
1979	3196	4	When	when	WRB
1979	3196	5	you	-PRON-	PRP
1979	3196	6	buy	buy	VBP
1979	3196	7	wings	wing	NNS
1979	3196	8	for	for	IN
1979	3196	9	these	these	DT
1979	3196	10	recipes	recipe	NNS
1979	3196	11	,	,	,
1979	3196	12	if	if	IN
1979	3196	13	they	-PRON-	PRP
1979	3196	14	come	come	VBP
1979	3196	15	from	from	IN
1979	3196	16	Perdue	Perdue	NNP
1979	3196	17	,	,	,
1979	3196	18	the	the	DT
1979	3196	19	odds	odd	NNS
1979	3196	20	are	be	VBP
1979	3196	21	that	that	IN
1979	3196	22	they	-PRON-	PRP
1979	3196	23	wo	will	MD
1979	3196	24	n't	not	RB
1979	3196	25	have	have	VB
1979	3196	26	any	any	DT
1979	3196	27	tiny	tiny	JJ
1979	3196	28	hairs	hair	NNS
1979	3196	29	on	on	IN
1979	3196	30	them	-PRON-	PRP
1979	3196	31	.	.	.
1979	3197	1	That	that	DT
1979	3197	2	's	be	VBZ
1979	3197	3	actually	actually	RB
1979	3197	4	a	a	DT
1979	3197	5	considerable	considerable	JJ
1979	3197	6	engineering	engineering	NN
1979	3197	7	feat	feat	NN
1979	3197	8	.	.	.
1979	3198	1	In	in	IN
1979	3198	2	theory	theory	NN
1979	3198	3	the	the	DT
1979	3198	4	singeing	singe	VBG
1979	3198	5	machines	machine	NNS
1979	3198	6	at	at	IN
1979	3198	7	the	the	DT
1979	3198	8	processing	processing	NN
1979	3198	9	plants	plant	NNS
1979	3198	10	should	should	MD
1979	3198	11	burn	burn	VB
1979	3198	12	the	the	DT
1979	3198	13	little	little	JJ
1979	3198	14	hairs	hair	NNS
1979	3198	15	off	off	RP
1979	3198	16	,	,	,
1979	3198	17	but	but	CC
1979	3198	18	in	in	IN
1979	3198	19	practice	practice	NN
1979	3198	20	,	,	,
1979	3198	21	the	the	DT
1979	3198	22	birds	bird	NNS
1979	3198	23	are	be	VBP
1979	3198	24	wet	wet	JJ
1979	3198	25	by	by	IN
1979	3198	26	the	the	DT
1979	3198	27	time	time	NN
1979	3198	28	they	-PRON-	PRP
1979	3198	29	get	get	VBP
1979	3198	30	to	to	IN
1979	3198	31	the	the	DT
1979	3198	32	singeing	singeing	NN
1979	3198	33	machines	machine	NNS
1979	3198	34	and	and	CC
1979	3198	35	the	the	DT
1979	3198	36	hairs	hair	NNS
1979	3198	37	can	can	MD
1979	3198	38	be	be	VB
1979	3198	39	stuck	stick	VBN
1979	3198	40	down	down	RP
1979	3198	41	so	so	RB
1979	3198	42	the	the	DT
1979	3198	43	flame	flame	NN
1979	3198	44	does	do	VBZ
1979	3198	45	n't	not	RB
1979	3198	46	reach	reach	VB
1979	3198	47	them	-PRON-	PRP
1979	3198	48	.	.	.
1979	3199	1	Seeing	see	VBG
1979	3199	2	this	this	DT
1979	3199	3	,	,	,
1979	3199	4	Frank	Frank	NNP
1979	3199	5	told	tell	VBD
1979	3199	6	the	the	DT
1979	3199	7	engineers	engineer	NNS
1979	3199	8	at	at	IN
1979	3199	9	the	the	DT
1979	3199	10	processing	processing	NN
1979	3199	11	plant	plant	NN
1979	3199	12	,	,	,
1979	3199	13	"	"	``
1979	3199	14	You	-PRON-	PRP
1979	3199	15	know	know	VBP
1979	3199	16	when	when	WRB
1979	3199	17	you	-PRON-	PRP
1979	3199	18	wash	wash	VBP
1979	3199	19	your	-PRON-	PRP$
1979	3199	20	hands	hand	NNS
1979	3199	21	in	in	IN
1979	3199	22	the	the	DT
1979	3199	23	men	man	NNS
1979	3199	24	's	's	POS
1979	3199	25	room	room	NN
1979	3199	26	and	and	CC
1979	3199	27	they	-PRON-	PRP
1979	3199	28	have	have	VBP
1979	3199	29	those	those	DT
1979	3199	30	hot	hot	JJ
1979	3199	31	air	air	NN
1979	3199	32	driers	drier	NNS
1979	3199	33	?	?	.
1979	3200	1	Design	design	NN
1979	3200	2	one	one	NN
1979	3200	3	that	that	WDT
1979	3200	4	's	be	VBZ
1979	3200	5	got	get	VBN
1979	3200	6	an	an	DT
1979	3200	7	engine	engine	NN
1979	3200	8	like	like	IN
1979	3200	9	a	a	DT
1979	3200	10	747	747	CD
1979	3200	11	and	and	CC
1979	3200	12	we	-PRON-	PRP
1979	3200	13	'll	will	MD
1979	3200	14	hit	hit	VB
1979	3200	15	the	the	DT
1979	3200	16	wing	wing	NN
1979	3200	17	with	with	IN
1979	3200	18	that	that	DT
1979	3200	19	and	and	CC
1979	3200	20	dry	dry	VB
1979	3200	21	the	the	DT
1979	3200	22	hairs	hair	NNS
1979	3200	23	so	so	IN
1979	3200	24	they	-PRON-	PRP
1979	3200	25	'll	will	MD
1979	3200	26	stand	stand	VB
1979	3200	27	up	up	RP
1979	3200	28	.	.	.
1979	3200	29	"	"	''
1979	3201	1	The	the	DT
1979	3201	2	idea	idea	NN
1979	3201	3	worked	work	VBD
1979	3201	4	,	,	,
1979	3201	5	but	but	CC
1979	3201	6	not	not	RB
1979	3201	7	completely	completely	RB
1979	3201	8	.	.	.
1979	3202	1	After	after	IN
1979	3202	2	the	the	DT
1979	3202	3	initial	initial	JJ
1979	3202	4	effort	effort	NN
1979	3202	5	,	,	,
1979	3202	6	the	the	DT
1979	3202	7	machines	machine	NNS
1979	3202	8	still	still	RB
1979	3202	9	missed	miss	VBD
1979	3202	10	one	one	CD
1979	3202	11	or	or	CC
1979	3202	12	two	two	CD
1979	3202	13	hairs	hair	NNS
1979	3202	14	.	.	.
1979	3203	1	For	for	IN
1979	3203	2	research	research	NN
1979	3203	3	into	into	IN
1979	3203	4	the	the	DT
1979	3203	5	solution	solution	NN
1979	3203	6	to	to	IN
1979	3203	7	this	this	DT
1979	3203	8	minor	minor	JJ
1979	3203	9	detail	detail	NN
1979	3203	10	,	,	,
1979	3203	11	the	the	DT
1979	3203	12	company	company	NN
1979	3203	13	has	have	VBZ
1979	3203	14	spent	spend	VBN
1979	3203	15	more	more	JJR
1979	3203	16	than	than	IN
1979	3203	17	$	$	$
1979	3203	18	100,000	100,000	CD
1979	3203	19	over	over	IN
1979	3203	20	the	the	DT
1979	3203	21	years	year	NNS
1979	3203	22	.	.	.
1979	3204	1	24	24	CD
1979	3204	2	chicken	chicken	NN
1979	3204	3	wings	wing	NNS
1979	3204	4	3	3	CD
1979	3204	5	tablespoons	tablespoon	NNS
1979	3204	6	soy	soy	NN
1979	3204	7	sauce	sauce	NN
1979	3204	8	3	3	CD
1979	3204	9	tablespoons	tablespoon	NNS
1979	3204	10	chili	chili	NN
1979	3204	11	sauce	sauce	NN
1979	3204	12	3	3	CD
1979	3204	13	tablespoons	tablespoon	NNS
1979	3204	14	white	white	JJ
1979	3204	15	vinegar	vinegar	NN
1979	3204	16	1	1	CD
1979	3204	17	tablespoon	tablespoon	NN
1979	3204	18	vegetable	vegetable	NN
1979	3204	19	oil	oil	NN
1979	3204	20	1	1	CD
1979	3204	21	tablespoon	tablespoon	NN
1979	3204	22	minced	mince	VBN
1979	3204	23	fresh	fresh	JJ
1979	3204	24	ginger	ginger	NN
1979	3204	25	1	1	CD
1979	3204	26	tablespoon	tablespoon	NN
1979	3204	27	sugar	sugar	NN
1979	3204	28	1	1	CD
1979	3204	29	tablespoon	tablespoon	NN
1979	3204	30	crushed	crush	VBD
1979	3204	31	red	red	JJ
1979	3204	32	pepper	pepper	NN
1979	3204	33	(	(	-LRB-
1979	3204	34	less	less	JJR
1979	3204	35	if	if	IN
1979	3204	36	you	-PRON-	PRP
1979	3204	37	do	do	VBP
1979	3204	38	n't	not	RB
1979	3204	39	like	like	VB
1979	3204	40	it	-PRON-	PRP
1979	3204	41	hot	hot	JJ
1979	3204	42	)	)	-RRB-
1979	3204	43	salt	salt	NN
1979	3204	44	to	to	TO
1979	3204	45	taste	taste	VB
1979	3204	46	Fold	fold	JJ
1979	3204	47	wing	wing	NN
1979	3204	48	tips	tip	NNS
1979	3204	49	behind	behind	IN
1979	3204	50	tip	tip	NN
1979	3204	51	of	of	IN
1979	3204	52	large	large	JJ
1979	3204	53	joints	joint	NNS
1979	3204	54	to	to	TO
1979	3204	55	form	form	VB
1979	3204	56	triangles	triangle	NNS
1979	3204	57	.	.	.
1979	3205	1	In	in	IN
1979	3205	2	large	large	JJ
1979	3205	3	bowl	bowl	NN
1979	3205	4	,	,	,
1979	3205	5	combine	combine	VB
1979	3205	6	soy	soy	NN
1979	3205	7	sauce	sauce	NN
1979	3205	8	and	and	CC
1979	3205	9	remaining	remain	VBG
1979	3205	10	ingredients	ingredient	NNS
1979	3205	11	.	.	.
1979	3206	1	Place	place	NN
1979	3206	2	wings	wing	NNS
1979	3206	3	in	in	IN
1979	3206	4	marinade	marinade	NN
1979	3206	5	;	;	:
1979	3206	6	cover	cover	NN
1979	3206	7	and	and	CC
1979	3206	8	refrigerate	refrigerate	VBP
1979	3206	9	1	1	CD
1979	3206	10	hour	hour	NN
1979	3206	11	or	or	CC
1979	3206	12	longer	long	JJR
1979	3206	13	.	.	.
1979	3207	1	Grill	Grill	NNP
1979	3207	2	wingettes	wingette	VBZ
1979	3207	3	,	,	,
1979	3207	4	5	5	CD
1979	3207	5	to	to	IN
1979	3207	6	6-inches	6-inches	CD
1979	3207	7	above	above	IN
1979	3207	8	medium	medium	JJ
1979	3207	9	-	-	HYPH
1979	3207	10	hot	hot	JJ
1979	3207	11	coals	coal	NNS
1979	3207	12	15	15	CD
1979	3207	13	to	to	TO
1979	3207	14	20	20	CD
1979	3207	15	minutes	minute	NNS
1979	3207	16	or	or	CC
1979	3207	17	until	until	IN
1979	3207	18	cooked	cook	VBN
1979	3207	19	through	through	RB
1979	3207	20	.	.	.
1979	3208	1	Turn	turn	VB
1979	3208	2	and	and	CC
1979	3208	3	baste	baste	VB
1979	3208	4	frequently	frequently	RB
1979	3208	5	with	with	IN
1979	3208	6	marinade	marinade	NN
1979	3208	7	.	.	.
1979	3209	1	TEXAS	TEXAS	NNP
1979	3209	2	TWISTER	TWISTER	NNP
1979	3209	3	BARBECUED	BARBECUED	NNP
1979	3209	4	CUTLETSServes	cutletsserve	NNS
1979	3209	5	4	4	CD
1979	3209	6	There	there	EX
1979	3209	7	are	be	VBP
1979	3209	8	a	a	DT
1979	3209	9	number	number	NN
1979	3209	10	of	of	IN
1979	3209	11	tips	tip	NNS
1979	3209	12	for	for	IN
1979	3209	13	keeping	keep	VBG
1979	3209	14	brown	brown	JJ
1979	3209	15	sugar	sugar	NNP
1979	3209	16	soft	soft	JJ
1979	3209	17	.	.	.
1979	3210	1	My	-PRON-	PRP$
1979	3210	2	stepdaughter	stepdaughter	NN
1979	3210	3	,	,	,
1979	3210	4	Sandy	Sandy	NNP
1979	3210	5	Spedden	Spedden	NNP
1979	3210	6	,	,	,
1979	3210	7	recommends	recommend	VBZ
1979	3210	8	adding	add	VBG
1979	3210	9	a	a	DT
1979	3210	10	slice	slice	NN
1979	3210	11	of	of	IN
1979	3210	12	fresh	fresh	JJ
1979	3210	13	apple	apple	NN
1979	3210	14	to	to	IN
1979	3210	15	the	the	DT
1979	3210	16	box	box	NN
1979	3210	17	once	once	IN
1979	3210	18	you	-PRON-	PRP
1979	3210	19	've	have	VB
1979	3210	20	opened	open	VBN
1979	3210	21	it	-PRON-	PRP
1979	3210	22	.	.	.
1979	3211	1	Close	close	VB
1979	3211	2	the	the	DT
1979	3211	3	box	box	NN
1979	3211	4	with	with	IN
1979	3211	5	the	the	DT
1979	3211	6	apple	apple	NN
1979	3211	7	slice	slice	NN
1979	3211	8	inside	inside	RB
1979	3211	9	,	,	,
1979	3211	10	and	and	CC
1979	3211	11	put	put	VBD
1979	3211	12	in	in	RP
1979	3211	13	a	a	DT
1979	3211	14	sealed	seal	VBN
1979	3211	15	plastic	plastic	JJ
1979	3211	16	bag	bag	NN
1979	3211	17	.	.	.
1979	3212	1	4	4	CD
1979	3212	2	roaster	roaster	VB
1979	3212	3	boneless	boneless	NN
1979	3212	4	thigh	thigh	NN
1979	3212	5	cutlets	cutlet	NNS
1979	3212	6	1	1	CD
1979	3212	7	tablespoon	tablespoon	NN
1979	3212	8	vegetable	vegetable	NN
1979	3212	9	oil	oil	NN
1979	3212	10	salt	salt	NN
1979	3212	11	and	and	CC
1979	3212	12	Cayenne	Cayenne	NNP
1979	3212	13	pepper	pepper	NN
1979	3212	14	to	to	TO
1979	3212	15	taste	taste	VB
1979	3212	16	1	1	CD
1979	3212	17	clove	clove	NNP
1979	3212	18	garlic	garlic	NNP
1979	3212	19	,	,	,
1979	3212	20	minced	mince	VBD
1979	3212	21	1/4	1/4	CD
1979	3212	22	teaspoon	teaspoon	NN
1979	3212	23	ground	ground	NN
1979	3212	24	cumin	cumin	NN
1979	3212	25	1	1	CD
1979	3212	26	tablespoon	tablespoon	NN
1979	3212	27	brown	brown	NNP
1979	3212	28	sugar	sugar	NNP
1979	3212	29	1/2	1/2	CD
1979	3212	30	cup	cup	NNP
1979	3212	31	ketchup	ketchup	NNP
1979	3212	32	1/4	1/4	CD
1979	3212	33	cup	cup	NN
1979	3212	34	cider	cider	NN
1979	3212	35	vinegar	vinegar	NN
1979	3212	36	1/8	1/8	CD
1979	3212	37	to	to	TO
1979	3212	38	1/4	1/4	CD
1979	3212	39	teaspoon	teaspoon	NN
1979	3212	40	Tabasco	Tabasco	NNP
1979	3212	41	,	,	,
1979	3212	42	to	to	TO
1979	3212	43	taste	taste	VB
1979	3212	44	Flatten	Flatten	NNP
1979	3212	45	cutlets	cutlet	NNS
1979	3212	46	slightly	slightly	RB
1979	3212	47	with	with	IN
1979	3212	48	a	a	DT
1979	3212	49	meat	meat	NN
1979	3212	50	pounder	pounder	NN
1979	3212	51	.	.	.
1979	3213	1	Rub	Rub	NNP
1979	3213	2	lightly	lightly	RB
1979	3213	3	with	with	IN
1979	3213	4	vegetable	vegetable	NN
1979	3213	5	oil	oil	NN
1979	3213	6	and	and	CC
1979	3213	7	sprinkle	sprinkle	VB
1979	3213	8	with	with	IN
1979	3213	9	salt	salt	NN
1979	3213	10	and	and	CC
1979	3213	11	Cayenne	Cayenne	NNP
1979	3213	12	pepper	pepper	NN
1979	3213	13	.	.	.
1979	3214	1	In	in	IN
1979	3214	2	a	a	DT
1979	3214	3	small	small	JJ
1979	3214	4	mixing	mix	VBG
1979	3214	5	bowl	bowl	NN
1979	3214	6	,	,	,
1979	3214	7	combine	combine	VB
1979	3214	8	garlic	garlic	NNP
1979	3214	9	,	,	,
1979	3214	10	cumin	cumin	NN
1979	3214	11	,	,	,
1979	3214	12	brown	brown	NNP
1979	3214	13	sugar	sugar	NNP
1979	3214	14	,	,	,
1979	3214	15	ketchup	ketchup	NN
1979	3214	16	,	,	,
1979	3214	17	vinegar	vinegar	NN
1979	3214	18	and	and	CC
1979	3214	19	Tabasco	Tabasco	NNP
1979	3214	20	.	.	.
1979	3215	1	Grill	Grill	NNP
1979	3215	2	cutlets	cutlet	VBZ
1979	3215	3	4	4	CD
1979	3215	4	to	to	TO
1979	3215	5	5	5	CD
1979	3215	6	inches	inch	NNS
1979	3215	7	above	above	IN
1979	3215	8	medium	medium	JJ
1979	3215	9	-	-	HYPH
1979	3215	10	hot	hot	JJ
1979	3215	11	coals	coal	NNS
1979	3215	12	for	for	IN
1979	3215	13	15	15	CD
1979	3215	14	to	to	TO
1979	3215	15	20	20	CD
1979	3215	16	minutes	minute	NNS
1979	3215	17	until	until	IN
1979	3215	18	cooked	cook	VBN
1979	3215	19	through	through	RB
1979	3215	20	.	.	.
1979	3216	1	Turn	turn	VB
1979	3216	2	and	and	CC
1979	3216	3	baste	baste	NNP
1979	3216	4	2	2	CD
1979	3216	5	to	to	IN
1979	3216	6	3	3	CD
1979	3216	7	times	time	NNS
1979	3216	8	with	with	IN
1979	3216	9	sauce	sauce	NN
1979	3216	10	.	.	.
1979	3217	1	NOTE	note	NN
1979	3217	2	TO	to	IN
1979	3217	3	PERSON	person	NN
1979	3217	4	WHO	who	WP
1979	3217	5	LAYS	lay	VBZ
1979	3217	6	OUT	out	RP
1979	3217	7	THE	the	DT
1979	3217	8	BOOK	BOOK	NNS
1979	3217	9	:	:	:
1979	3217	10	CAN	CAN	MD
1979	3217	11	WE	we	PRP
1979	3217	12	HAVE	have	VB
1979	3217	13	THE	the	DT
1979	3217	14	MARINADES	marinades	NN
1979	3217	15	AND	and	CC
1979	3217	16	BASTING	basting	NN
1979	3217	17	SAUCES	sauce	NNS
1979	3217	18	ON	on	IN
1979	3217	19	A	a	DT
1979	3217	20	SEPARATE	SEPARATE	NNP
1979	3217	21	PAGE	PAGE	NNP
1979	3217	22	,	,	,
1979	3217	23	PROBABLY	PROBABLY	NNP
1979	3217	24	AT	at	IN
1979	3217	25	THE	the	DT
1979	3217	26	BEGINNING	beginning	NN
1979	3217	27	OF	of	IN
1979	3217	28	THE	the	DT
1979	3217	29	CHAPTER	CHAPTER	NNP
1979	3217	30	?	?	.
1979	3218	1	MARINADES	marinades	NN
1979	3218	2	AND	and	CC
1979	3218	3	BASTES	BASTES	NNP
1979	3218	4	Basting	Basting	NNP
1979	3218	5	has	have	VBZ
1979	3218	6	no	no	DT
1979	3218	7	tenderizing	tenderizing	NN
1979	3218	8	qualities	quality	NNS
1979	3218	9	,	,	,
1979	3218	10	but	but	CC
1979	3218	11	it	-PRON-	PRP
1979	3218	12	does	do	VBZ
1979	3218	13	add	add	VB
1979	3218	14	a	a	DT
1979	3218	15	special	special	JJ
1979	3218	16	flavor	flavor	NN
1979	3218	17	to	to	IN
1979	3218	18	poultry	poultry	NN
1979	3218	19	.	.	.
1979	3219	1	Marinating	marinate	VBG
1979	3219	2	for	for	IN
1979	3219	3	half	half	PDT
1979	3219	4	an	an	DT
1979	3219	5	hour	hour	NN
1979	3219	6	or	or	CC
1979	3219	7	more	more	JJR
1979	3219	8	will	will	MD
1979	3219	9	enhance	enhance	VB
1979	3219	10	both	both	DT
1979	3219	11	flavor	flavor	NN
1979	3219	12	and	and	CC
1979	3219	13	tenderness	tenderness	NN
1979	3219	14	.	.	.
1979	3220	1	BEER	BEER	NNP
1979	3220	2	MARINADEMakes	marinademake	VBZ
1979	3220	3	about	about	RB
1979	3220	4	2	2	CD
1979	3220	5	cups	cup	NNS
1979	3220	6	3	3	CD
1979	3220	7	tablespoons	tablespoon	NNS
1979	3220	8	spicy	spicy	JJ
1979	3220	9	brown	brown	JJ
1979	3220	10	mustard	mustard	NN
1979	3220	11	3	3	CD
1979	3220	12	tablespoons	tablespoon	NNS
1979	3220	13	brown	brown	JJ
1979	3220	14	sugar	sugar	NN
1979	3220	15	3	3	CD
1979	3220	16	tablespoons	tablespoon	NNS
1979	3220	17	vegetable	vegetable	NN
1979	3220	18	oil	oil	NN
1979	3220	19	1	1	CD
1979	3220	20	tablespoon	tablespoon	NN
1979	3220	21	Worcestershire	Worcestershire	NNP
1979	3220	22	sauce	sauce	NN
1979	3220	23	1	1	CD
1979	3220	24	teaspoon	teaspoon	NN
1979	3220	25	Tabasco	Tabasco	NNP
1979	3220	26	1	1	CD
1979	3220	27	teaspoon	teaspoon	NN
1979	3220	28	salt	salt	NN
1979	3220	29	or	or	CC
1979	3220	30	to	to	TO
1979	3220	31	taste	taste	VB
1979	3220	32	1/2	1/2	CD
1979	3220	33	teaspoon	teaspoon	NN
1979	3220	34	ground	ground	NN
1979	3220	35	pepper	pepper	NN
1979	3220	36	.	.	.
1979	3221	1	1	1	LS
1979	3221	2	can	can	NN
1979	3221	3	(	(	-LRB-
1979	3221	4	12-ounces	12-ounces	CD
1979	3221	5	)	)	-RRB-
1979	3221	6	beer	beer	NN
1979	3221	7	1	1	CD
1979	3221	8	extra	extra	JJ
1979	3221	9	large	large	JJ
1979	3221	10	onion	onion	NN
1979	3221	11	,	,	,
1979	3221	12	peeled	peel	VBN
1979	3221	13	and	and	CC
1979	3221	14	sliced	slice	VBN
1979	3221	15	into	into	IN
1979	3221	16	rings	ring	NNS
1979	3221	17	In	in	IN
1979	3221	18	large	large	JJ
1979	3221	19	,	,	,
1979	3221	20	shallow	shallow	JJ
1979	3221	21	baking	baking	NN
1979	3221	22	dish	dish	NN
1979	3221	23	,	,	,
1979	3221	24	combine	combine	VB
1979	3221	25	first	first	JJ
1979	3221	26	7	7	CD
1979	3221	27	ingredients	ingredient	NNS
1979	3221	28	;	;	:
1979	3221	29	stir	stir	VB
1979	3221	30	in	in	IN
1979	3221	31	beer	beer	NN
1979	3221	32	.	.	.
1979	3222	1	Add	add	VB
1979	3222	2	onion	onion	NN
1979	3222	3	and	and	CC
1979	3222	4	4	4	CD
1979	3222	5	to	to	TO
1979	3222	6	6	6	CD
1979	3222	7	pounds	pound	NNS
1979	3222	8	chicken	chicken	VBN
1979	3222	9	to	to	TO
1979	3222	10	marinade	marinade	VB
1979	3222	11	.	.	.
1979	3223	1	Cover	cover	VB
1979	3223	2	and	and	CC
1979	3223	3	refrigerate	refrigerate	VB
1979	3223	4	1	1	CD
1979	3223	5	hour	hour	NN
1979	3223	6	or	or	CC
1979	3223	7	longer	long	RBR
1979	3223	8	,	,	,
1979	3223	9	turning	turn	VBG
1979	3223	10	occasionally	occasionally	RB
1979	3223	11	.	.	.
1979	3224	1	To	to	TO
1979	3224	2	grill	grill	VB
1979	3224	3	,	,	,
1979	3224	4	drain	drain	VB
1979	3224	5	poultry	poultry	NN
1979	3224	6	and	and	CC
1979	3224	7	use	use	VB
1979	3224	8	marinade	marinade	NN
1979	3224	9	for	for	IN
1979	3224	10	basting	basting	NN
1979	3224	11	.	.	.
1979	3225	1	Onion	onion	NN
1979	3225	2	rings	ring	NNS
1979	3225	3	may	may	MD
1979	3225	4	be	be	VB
1979	3225	5	grilled	grill	VBN
1979	3225	6	2	2	CD
1979	3225	7	to	to	TO
1979	3225	8	3	3	CD
1979	3225	9	minutes	minute	NNS
1979	3225	10	per	per	IN
1979	3225	11	side	side	NN
1979	3225	12	and	and	CC
1979	3225	13	served	serve	VBD
1979	3225	14	with	with	IN
1979	3225	15	poultry	poultry	NN
1979	3225	16	.	.	.
1979	3226	1	CHUTNEY	CHUTNEY	NNP
1979	3226	2	BARBECUE	BARBECUE	NNP
1979	3226	3	SAUCEMakes	saucemake	VBZ
1979	3226	4	about	about	RB
1979	3226	5	1	1	CD
1979	3226	6	-	-	SYM
1979	3226	7	1/2	1/2	CD
1979	3226	8	cups	cup	NNS
1979	3226	9	You	-PRON-	PRP
1979	3226	10	'll	will	MD
1979	3226	11	get	get	VB
1979	3226	12	a	a	DT
1979	3226	13	deeply	deeply	RB
1979	3226	14	browned	brown	VBN
1979	3226	15	chicken	chicken	NN
1979	3226	16	with	with	IN
1979	3226	17	this	this	DT
1979	3226	18	recipe	recipe	NN
1979	3226	19	.	.	.
1979	3227	1	1	1	CD
1979	3227	2	jar	jar	NN
1979	3227	3	(	(	-LRB-
1979	3227	4	8	8	CD
1979	3227	5	-	-	SYM
1979	3227	6	1/2-ounces	1/2-ounces	CD
1979	3227	7	)	)	-RRB-
1979	3227	8	mango	mango	NNP
1979	3227	9	chutney	chutney	NNP
1979	3227	10	1/3	1/3	CD
1979	3227	11	cup	cup	NN
1979	3227	12	wine	wine	NN
1979	3227	13	vinegar	vinegar	NN
1979	3227	14	1	1	CD
1979	3227	15	tablespoon	tablespoon	NN
1979	3227	16	spicy	spicy	NN
1979	3227	17	brown	brown	NNP
1979	3227	18	mustard	mustard	NN
1979	3227	19	1	1	CD
1979	3227	20	tablespoon	tablespoon	NN
1979	3227	21	brown	brown	NNP
1979	3227	22	sugar	sugar	NNP
1979	3227	23	1/4	1/4	CD
1979	3227	24	teaspoon	teaspoon	NN
1979	3227	25	Cayenne	Cayenne	NNP
1979	3227	26	pepper	pepper	NN
1979	3227	27	In	in	IN
1979	3227	28	small	small	JJ
1979	3227	29	bowl	bowl	NN
1979	3227	30	,	,	,
1979	3227	31	combine	combine	VB
1979	3227	32	all	all	DT
1979	3227	33	ingredients	ingredient	NNS
1979	3227	34	.	.	.
1979	3228	1	Use	use	VB
1979	3228	2	as	as	IN
1979	3228	3	basting	baste	VBG
1979	3228	4	sauce	sauce	NN
1979	3228	5	for	for	IN
1979	3228	6	grilling	grill	VBG
1979	3228	7	4	4	CD
1979	3228	8	to	to	TO
1979	3228	9	5	5	CD
1979	3228	10	pounds	pound	NNS
1979	3228	11	of	of	IN
1979	3228	12	chicken	chicken	NN
1979	3228	13	during	during	IN
1979	3228	14	last	last	JJ
1979	3228	15	10	10	CD
1979	3228	16	to	to	TO
1979	3228	17	15	15	CD
1979	3228	18	minutes	minute	NNS
1979	3228	19	cooking	cook	VBG
1979	3228	20	.	.	.
1979	3229	1	Lightly	lightly	RB
1979	3229	2	oil	oil	NN
1979	3229	3	poultry	poultry	NN
1979	3229	4	before	before	IN
1979	3229	5	cooking	cooking	NN
1979	3229	6	,	,	,
1979	3229	7	and	and	CC
1979	3229	8	turn	turn	VB
1979	3229	9	often	often	RB
1979	3229	10	to	to	TO
1979	3229	11	avoid	avoid	VB
1979	3229	12	burning	burn	VBG
1979	3229	13	.	.	.
1979	3230	1	FIREHOUSE	FIREHOUSE	NNP
1979	3230	2	BARBECUE	BARBECUE	NNP
1979	3230	3	SAUCEMakes	saucemake	VBZ
1979	3230	4	about	about	RB
1979	3230	5	3	3	CD
1979	3230	6	cups	cup	NNS
1979	3230	7	This	this	DT
1979	3230	8	barbecue	barbecue	NN
1979	3230	9	recipe	recipe	NN
1979	3230	10	was	be	VBD
1979	3230	11	developed	develop	VBN
1979	3230	12	by	by	IN
1979	3230	13	Robert	Robert	NNP
1979	3230	14	Baker	Baker	NNP
1979	3230	15	of	of	IN
1979	3230	16	Cornell	Cornell	NNP
1979	3230	17	University	University	NNP
1979	3230	18	in	in	IN
1979	3230	19	1946	1946	CD
1979	3230	20	,	,	,
1979	3230	21	then	then	RB
1979	3230	22	published	publish	VBN
1979	3230	23	by	by	IN
1979	3230	24	New	New	NNP
1979	3230	25	York	York	NNP
1979	3230	26	's	's	POS
1979	3230	27	state	state	NN
1979	3230	28	Extension	Extension	NNP
1979	3230	29	Service	Service	NNP
1979	3230	30	with	with	IN
1979	3230	31	directions	direction	NNS
1979	3230	32	for	for	IN
1979	3230	33	quantity	quantity	NN
1979	3230	34	grilling	grilling	NN
1979	3230	35	.	.	.
1979	3231	1	Dr.	Dr.	NNP
1979	3231	2	Baker	Baker	NNP
1979	3231	3	's	's	POS
1979	3231	4	updated	update	VBN
1979	3231	5	version	version	NN
1979	3231	6	of	of	IN
1979	3231	7	the	the	DT
1979	3231	8	recipe	recipe	NN
1979	3231	9	is	be	VBZ
1979	3231	10	somewhat	somewhat	RB
1979	3231	11	lower	low	JJR
1979	3231	12	in	in	IN
1979	3231	13	salt	salt	NN
1979	3231	14	.	.	.
1979	3232	1	You	-PRON-	PRP
1979	3232	2	can	can	MD
1979	3232	3	refrigerate	refrigerate	VB
1979	3232	4	the	the	DT
1979	3232	5	extra	extra	JJ
1979	3232	6	sauce	sauce	NN
1979	3232	7	for	for	IN
1979	3232	8	several	several	JJ
1979	3232	9	weeks	week	NNS
1979	3232	10	.	.	.
1979	3233	1	1	1	CD
1979	3233	2	egg	egg	NN
1979	3233	3	1	1	CD
1979	3233	4	cup	cup	NN
1979	3233	5	vegetable	vegetable	NN
1979	3233	6	oil	oil	NN
1979	3233	7	1	1	CD
1979	3233	8	cup	cup	NN
1979	3233	9	cider	cider	NN
1979	3233	10	vinegar	vinegar	NN
1979	3233	11	3	3	CD
1979	3233	12	tablespoons	tablespoon	NNS
1979	3233	13	salt	salt	NN
1979	3233	14	or	or	CC
1979	3233	15	to	to	TO
1979	3233	16	taste	taste	VB
1979	3233	17	1	1	CD
1979	3233	18	tablespoon	tablespoon	NN
1979	3233	19	poultry	poultry	NN
1979	3233	20	seasoning	seasoning	NN
1979	3233	21	1/2	1/2	CD
1979	3233	22	teaspoon	teaspoon	NN
1979	3233	23	ground	ground	NN
1979	3233	24	pepper	pepper	NN
1979	3233	25	In	in	IN
1979	3233	26	blender	blender	NN
1979	3233	27	or	or	CC
1979	3233	28	medium	medium	NN
1979	3233	29	-	-	HYPH
1979	3233	30	sized	sized	JJ
1979	3233	31	bowl	bowl	NN
1979	3233	32	,	,	,
1979	3233	33	blend	blend	NN
1979	3233	34	or	or	CC
1979	3233	35	beat	beat	VBD
1979	3233	36	egg	egg	NN
1979	3233	37	.	.	.
1979	3234	1	Add	add	VB
1979	3234	2	oil	oil	NN
1979	3234	3	and	and	CC
1979	3234	4	beat	beat	VBD
1979	3234	5	again	again	RB
1979	3234	6	.	.	.
1979	3235	1	Stir	stir	VB
1979	3235	2	in	in	IN
1979	3235	3	remaining	remain	VBG
1979	3235	4	ingredients	ingredient	NNS
1979	3235	5	.	.	.
1979	3236	1	Use	use	VB
1979	3236	2	as	as	IN
1979	3236	3	a	a	DT
1979	3236	4	basting	basting	NN
1979	3236	5	sauce	sauce	NN
1979	3236	6	for	for	IN
1979	3236	7	grilling	grill	VBG
1979	3236	8	8	8	CD
1979	3236	9	to	to	TO
1979	3236	10	10	10	CD
1979	3236	11	pounds	pound	NNS
1979	3236	12	of	of	IN
1979	3236	13	chicken	chicken	NN
1979	3236	14	,	,	,
1979	3236	15	basting	baste	VBG
1979	3236	16	frequently	frequently	RB
1979	3236	17	.	.	.
1979	3237	1	For	for	IN
1979	3237	2	milder	milder	NN
1979	3237	3	,	,	,
1979	3237	4	less	less	RBR
1979	3237	5	salty	salty	JJ
1979	3237	6	flavor	flavor	NN
1979	3237	7	,	,	,
1979	3237	8	baste	baste	NNP
1979	3237	9	less	less	RBR
1979	3237	10	often	often	RB
1979	3237	11	.	.	.
1979	3238	1	ORIENTAL	ORIENTAL	NNP
1979	3238	2	MARINADEMakes	marinademake	NNS
1979	3238	3	about	about	RB
1979	3238	4	1	1	CD
1979	3238	5	cup	cup	NN
1979	3238	6	If	if	IN
1979	3238	7	you	-PRON-	PRP
1979	3238	8	're	be	VBP
1979	3238	9	using	use	VBG
1979	3238	10	this	this	DT
1979	3238	11	marinade	marinade	NN
1979	3238	12	for	for	IN
1979	3238	13	kabobs	kabobs	NNP
1979	3238	14	,	,	,
1979	3238	15	avoid	avoid	VB
1979	3238	16	a	a	DT
1979	3238	17	sticky	sticky	JJ
1979	3238	18	cleanup	cleanup	NN
1979	3238	19	by	by	IN
1979	3238	20	using	use	VBG
1979	3238	21	disposable	disposable	JJ
1979	3238	22	wooden	wooden	JJ
1979	3238	23	skewers	skewer	NNS
1979	3238	24	;	;	:
1979	3238	25	to	to	TO
1979	3238	26	prevent	prevent	VB
1979	3238	27	burning	burning	NN
1979	3238	28	,	,	,
1979	3238	29	soak	soak	NN
1979	3238	30	skewers	skewer	NNS
1979	3238	31	in	in	IN
1979	3238	32	water	water	NN
1979	3238	33	for	for	IN
1979	3238	34	30	30	CD
1979	3238	35	minutes	minute	NNS
1979	3238	36	before	before	IN
1979	3238	37	use	use	NN
1979	3238	38	.	.	.
1979	3239	1	3/4	3/4	CD
1979	3239	2	cup	cup	NNP
1979	3239	3	pineapple	pineapple	NNP
1979	3239	4	juice	juice	NN
1979	3239	5	1/4	1/4	CD
1979	3239	6	cup	cup	NN
1979	3239	7	soy	soy	NN
1979	3239	8	sauce	sauce	NN
1979	3239	9	3	3	CD
1979	3239	10	tablespoons	tablespoon	NNS
1979	3239	11	peanut	peanut	NN
1979	3239	12	or	or	CC
1979	3239	13	vegetable	vegetable	NN
1979	3239	14	oil	oil	NN
1979	3239	15	2	2	CD
1979	3239	16	tablespoons	tablespoon	NNS
1979	3239	17	minced	mince	VBN
1979	3239	18	fresh	fresh	JJ
1979	3239	19	ginger	ginger	NN
1979	3239	20	1	1	CD
1979	3239	21	tablespoon	tablespoon	NN
1979	3239	22	brown	brown	NNP
1979	3239	23	sugar	sugar	NNP
1979	3239	24	2	2	CD
1979	3239	25	to	to	IN
1979	3239	26	3	3	CD
1979	3239	27	garlic	garlic	JJ
1979	3239	28	cloves	clove	NNS
1979	3239	29	,	,	,
1979	3239	30	minced	mince	VBD
1979	3239	31	1/2	1/2	CD
1979	3239	32	teaspoon	teaspoon	NN
1979	3239	33	crushed	crush	VBD
1979	3239	34	red	red	JJ
1979	3239	35	pepper	pepper	NN
1979	3239	36	(	(	-LRB-
1979	3239	37	optional	optional	JJ
1979	3239	38	)	)	-RRB-
1979	3239	39	1/2	1/2	CD
1979	3239	40	teaspoon	teaspoon	NN
1979	3239	41	salt	salt	NN
1979	3239	42	or	or	CC
1979	3239	43	to	to	TO
1979	3239	44	taste	taste	VB
1979	3239	45	In	in	IN
1979	3239	46	wide	wide	JJ
1979	3239	47	,	,	,
1979	3239	48	shallow	shallow	JJ
1979	3239	49	bowl	bowl	NN
1979	3239	50	,	,	,
1979	3239	51	combine	combine	VB
1979	3239	52	all	all	DT
1979	3239	53	ingredients	ingredient	NNS
1979	3239	54	.	.	.
1979	3240	1	Add	add	VB
1979	3240	2	3	3	CD
1979	3240	3	to	to	IN
1979	3240	4	4	4	CD
1979	3240	5	pounds	pound	NNS
1979	3240	6	chicken	chicken	NN
1979	3240	7	to	to	TO
1979	3240	8	marinade	marinade	VB
1979	3240	9	;	;	:
1979	3240	10	cover	cover	VB
1979	3240	11	and	and	CC
1979	3240	12	refrigerate	refrigerate	VBP
1979	3240	13	1	1	CD
1979	3240	14	hour	hour	NN
1979	3240	15	or	or	CC
1979	3240	16	longer	long	RBR
1979	3240	17	,	,	,
1979	3240	18	turning	turn	VBG
1979	3240	19	occasionally	occasionally	RB
1979	3240	20	.	.	.
1979	3241	1	To	to	TO
1979	3241	2	grill	grill	VB
1979	3241	3	,	,	,
1979	3241	4	drain	drain	VB
1979	3241	5	poultry	poultry	NN
1979	3241	6	and	and	CC
1979	3241	7	use	use	VB
1979	3241	8	marinade	marinade	NN
1979	3241	9	for	for	IN
1979	3241	10	basting	basting	NN
1979	3241	11	.	.	.
1979	3242	1	TRADITIONAL	traditional	JJ
1979	3242	2	BARBECUE	BARBECUE	NNP
1979	3242	3	SAUCEMakes	saucemake	VBZ
1979	3242	4	1	1	CD
1979	3242	5	-	-	SYM
1979	3242	6	1/2	1/2	CD
1979	3242	7	cups	cup	NNS
1979	3242	8	Barbecue	Barbecue	NNP
1979	3242	9	sauces	sauce	NNS
1979	3242	10	differ	differ	VBP
1979	3242	11	from	from	IN
1979	3242	12	marinades	marinade	NNS
1979	3242	13	in	in	IN
1979	3242	14	how	how	WRB
1979	3242	15	they	-PRON-	PRP
1979	3242	16	are	be	VBP
1979	3242	17	used	use	VBN
1979	3242	18	.	.	.
1979	3243	1	A	a	DT
1979	3243	2	marinade	marinade	NN
1979	3243	3	is	be	VBZ
1979	3243	4	used	use	VBN
1979	3243	5	to	to	TO
1979	3243	6	flavor	flavor	VB
1979	3243	7	meat	meat	NN
1979	3243	8	before	before	IN
1979	3243	9	cooking	cooking	NN
1979	3243	10	and	and	CC
1979	3243	11	for	for	IN
1979	3243	12	basting	baste	VBG
1979	3243	13	during	during	IN
1979	3243	14	grilling	grilling	NN
1979	3243	15	.	.	.
1979	3244	1	Barbecue	Barbecue	NNP
1979	3244	2	sauces	sauce	NNS
1979	3244	3	are	be	VBP
1979	3244	4	used	use	VBN
1979	3244	5	for	for	IN
1979	3244	6	basting	baste	VBG
1979	3244	7	during	during	IN
1979	3244	8	cooking	cooking	NN
1979	3244	9	and	and	CC
1979	3244	10	are	be	VBP
1979	3244	11	frequently	frequently	RB
1979	3244	12	re	re	VBN
1979	3244	13	-	-	VBN
1979	3244	14	cooked	cooked	JJ
1979	3244	15	and	and	CC
1979	3244	16	later	later	RB
1979	3244	17	served	serve	VBD
1979	3244	18	as	as	IN
1979	3244	19	a	a	DT
1979	3244	20	sauce	sauce	NN
1979	3244	21	at	at	IN
1979	3244	22	the	the	DT
1979	3244	23	table	table	NN
1979	3244	24	.	.	.
1979	3245	1	1	1	CD
1979	3245	2	cup	cup	NNP
1979	3245	3	chili	chili	NNP
1979	3245	4	sauce	sauce	NN
1979	3245	5	1/2	1/2	CD
1979	3245	6	cup	cup	NNP
1979	3245	7	brown	brown	NNP
1979	3245	8	sugar	sugar	NN
1979	3245	9	1/4	1/4	CD
1979	3245	10	cup	cup	NN
1979	3245	11	vegetable	vegetable	NN
1979	3245	12	oil	oil	NN
1979	3245	13	2	2	CD
1979	3245	14	tablespoons	tablespoon	NNS
1979	3245	15	cider	cider	NN
1979	3245	16	vinegar	vinegar	NN
1979	3245	17	2	2	CD
1979	3245	18	tablespoons	tablespoon	NNS
1979	3245	19	soy	soy	NN
1979	3245	20	sauce	sauce	NN
1979	3245	21	1	1	CD
1979	3245	22	tablespoon	tablespoon	NN
1979	3245	23	spicy	spicy	NN
1979	3245	24	brown	brown	NNP
1979	3245	25	mustard	mustard	NNP
1979	3245	26	1	1	CD
1979	3245	27	-	-	SYM
1979	3245	28	1/2	1/2	CD
1979	3245	29	teaspoons	teaspoon	NNS
1979	3245	30	minced	mince	VBN
1979	3245	31	fresh	fresh	JJ
1979	3245	32	oregano	oregano	NN
1979	3245	33	,	,	,
1979	3245	34	or	or	CC
1979	3245	35	1/2	1/2	CD
1979	3245	36	teaspoon	teaspoon	NN
1979	3245	37	dried	dry	VBD
1979	3245	38	1	1	CD
1979	3245	39	to	to	IN
1979	3245	40	1	1	CD
1979	3245	41	-	-	SYM
1979	3245	42	1/2	1/2	CD
1979	3245	43	teaspoons	teaspoon	NNS
1979	3245	44	liquid	liquid	JJ
1979	3245	45	smoke	smoke	NN
1979	3245	46	(	(	-LRB-
1979	3245	47	optional	optional	JJ
1979	3245	48	,	,	,
1979	3245	49	but	but	CC
1979	3245	50	I	-PRON-	PRP
1979	3245	51	recommend	recommend	VBP
1979	3245	52	it	-PRON-	PRP
1979	3245	53	,	,	,
1979	3245	54	if	if	IN
1979	3245	55	you	-PRON-	PRP
1979	3245	56	can	can	MD
1979	3245	57	find	find	VB
1979	3245	58	it	-PRON-	PRP
1979	3245	59	.	.	.
1979	3245	60	)	)	-RRB-
1979	3246	1	In	in	IN
1979	3246	2	small	small	JJ
1979	3246	3	bowl	bowl	NN
1979	3246	4	,	,	,
1979	3246	5	combine	combine	VB
1979	3246	6	all	all	DT
1979	3246	7	ingredients	ingredient	NNS
1979	3246	8	.	.	.
1979	3247	1	Use	use	VB
1979	3247	2	as	as	IN
1979	3247	3	basting	baste	VBG
1979	3247	4	sauce	sauce	NN
1979	3247	5	for	for	IN
1979	3247	6	grilling	grill	VBG
1979	3247	7	4	4	CD
1979	3247	8	to	to	TO
1979	3247	9	5	5	CD
1979	3247	10	pounds	pound	NNS
1979	3247	11	chicken	chicken	VBN
1979	3247	12	during	during	IN
1979	3247	13	last	last	JJ
1979	3247	14	10	10	CD
1979	3247	15	to	to	TO
1979	3247	16	15	15	CD
1979	3247	17	minutes	minute	NNS
1979	3247	18	of	of	IN
1979	3247	19	cooking	cooking	NN
1979	3247	20	.	.	.
1979	3248	1	Turn	turn	VB
1979	3248	2	poultry	poultry	NN
1979	3248	3	often	often	RB
1979	3248	4	to	to	TO
1979	3248	5	avoid	avoid	VB
1979	3248	6	scorching	scorch	VBG
1979	3248	7	.	.	.
1979	3249	1	WINE	WINE	NNP
1979	3249	2	AND	and	CC
1979	3249	3	GARLIC	GARLIC	NNP
1979	3249	4	MARINADEMakes	marinademake	NNS
1979	3249	5	about	about	RB
1979	3249	6	1	1	CD
1979	3249	7	-	-	SYM
1979	3249	8	1/4	1/4	CD
1979	3249	9	cups	cup	NNS
1979	3249	10	1	1	CD
1979	3249	11	cup	cup	NN
1979	3249	12	dry	dry	JJ
1979	3249	13	white	white	JJ
1979	3249	14	wine	wine	NN
1979	3249	15	1/4	1/4	CD
1979	3249	16	cup	cup	NN
1979	3249	17	olive	olive	NN
1979	3249	18	oil	oil	NN
1979	3249	19	6	6	CD
1979	3249	20	to	to	TO
1979	3249	21	8	8	CD
1979	3249	22	garlic	garlic	NN
1979	3249	23	cloves	clove	NNS
1979	3249	24	,	,	,
1979	3249	25	minced	mince	VBD
1979	3249	26	3	3	CD
1979	3249	27	lemon	lemon	NN
1979	3249	28	slices	slice	NNS
1979	3249	29	1	1	CD
1979	3249	30	tablespoon	tablespoon	NN
1979	3249	31	minced	mince	VBN
1979	3249	32	,	,	,
1979	3249	33	fresh	fresh	JJ
1979	3249	34	thyme	thyme	NNS
1979	3249	35	or	or	CC
1979	3249	36	1	1	CD
1979	3249	37	teaspoon	teaspoon	NN
1979	3249	38	dried	dry	VBD
1979	3249	39	1	1	CD
1979	3249	40	tablespoon	tablespoon	NN
1979	3249	41	minced	mince	VBN
1979	3249	42	,	,	,
1979	3249	43	fresh	fresh	JJ
1979	3249	44	basil	basil	NN
1979	3249	45	,	,	,
1979	3249	46	or	or	CC
1979	3249	47	1	1	CD
1979	3249	48	teaspoon	teaspoon	NN
1979	3249	49	dried	dry	VBD
1979	3249	50	1	1	CD
1979	3249	51	teaspoon	teaspoon	NN
1979	3249	52	salt	salt	NN
1979	3249	53	or	or	CC
1979	3249	54	to	to	TO
1979	3249	55	taste	taste	VB
1979	3249	56	1	1	CD
1979	3249	57	bay	bay	NN
1979	3249	58	leaf	leaf	NN
1979	3249	59	(	(	-LRB-
1979	3249	60	optional	optional	JJ
1979	3249	61	)	)	-RRB-
1979	3249	62	1/2	1/2	CD
1979	3249	63	teaspoon	teaspoon	NN
1979	3249	64	ground	ground	NN
1979	3249	65	pepper	pepper	NN
1979	3249	66	In	in	IN
1979	3249	67	wide	wide	JJ
1979	3249	68	,	,	,
1979	3249	69	shallow	shallow	JJ
1979	3249	70	bowl	bowl	NN
1979	3249	71	,	,	,
1979	3249	72	combine	combine	VB
1979	3249	73	all	all	DT
1979	3249	74	ingredients	ingredient	NNS
1979	3249	75	.	.	.
1979	3250	1	Add	add	VB
1979	3250	2	3	3	CD
1979	3250	3	to	to	IN
1979	3250	4	4	4	CD
1979	3250	5	pounds	pound	NNS
1979	3250	6	chicken	chicken	NN
1979	3250	7	to	to	TO
1979	3250	8	marinade	marinade	VB
1979	3250	9	;	;	:
1979	3250	10	cover	cover	VB
1979	3250	11	and	and	CC
1979	3250	12	refrigerate	refrigerate	VBP
1979	3250	13	1	1	CD
1979	3250	14	hour	hour	NN
1979	3250	15	or	or	CC
1979	3250	16	longer	long	RBR
1979	3250	17	,	,	,
1979	3250	18	turning	turn	VBG
1979	3250	19	occasionally	occasionally	RB
1979	3250	20	.	.	.
1979	3251	1	Grill	grill	JJ
1979	3251	2	poultry	poultry	NN
1979	3251	3	and	and	CC
1979	3251	4	use	use	VB
1979	3251	5	marinade	marinade	NN
1979	3251	6	for	for	IN
1979	3251	7	basting	basting	NN
1979	3251	8	.	.	.
1979	3252	1	CHAPTER	CHAPTER	NNP
1979	3252	2	SIX	SIX	NNP
1979	3252	3	CHICKEN	CHICKEN	NNS
1979	3252	4	FOR	for	IN
1979	3252	5	CROWDS	CROWDS	NNP
1979	3252	6	Do	do	VBP
1979	3252	7	you	-PRON-	PRP
1979	3252	8	have	have	VB
1979	3252	9	a	a	DT
1979	3252	10	wedding	wedding	NN
1979	3252	11	coming	come	VBG
1979	3252	12	up	up	RP
1979	3252	13	?	?	.
1979	3253	1	A	a	DT
1979	3253	2	school	school	NN
1979	3253	3	reunion	reunion	NN
1979	3253	4	?	?	.
1979	3254	1	Or	or	CC
1979	3254	2	you	-PRON-	PRP
1979	3254	3	just	just	RB
1979	3254	4	want	want	VBP
1979	3254	5	to	to	TO
1979	3254	6	have	have	VB
1979	3254	7	the	the	DT
1979	3254	8	crowd	crowd	NN
1979	3254	9	over	over	RP
1979	3254	10	?	?	.
1979	3255	1	Well	well	UH
1979	3255	2	guess	guess	VB
1979	3255	3	what	what	WP
1979	3255	4	!	!	.
1979	3256	1	I	-PRON-	PRP
1979	3256	2	recommend	recommend	VBP
1979	3256	3	chicken	chicken	NN
1979	3256	4	for	for	IN
1979	3256	5	the	the	DT
1979	3256	6	menu	menu	NN
1979	3256	7	!	!	.
1979	3257	1	Seriously	seriously	RB
1979	3257	2	,	,	,
1979	3257	3	it	-PRON-	PRP
1979	3257	4	's	be	VBZ
1979	3257	5	a	a	DT
1979	3257	6	good	good	JJ
1979	3257	7	choice	choice	NN
1979	3257	8	because	because	IN
1979	3257	9	it	-PRON-	PRP
1979	3257	10	's	be	VBZ
1979	3257	11	on	on	IN
1979	3257	12	almost	almost	RB
1979	3257	13	everyone	everyone	NN
1979	3257	14	's	's	POS
1979	3257	15	diet	diet	NN
1979	3257	16	,	,	,
1979	3257	17	most	most	JJS
1979	3257	18	people	people	NNS
1979	3257	19	like	like	IN
1979	3257	20	it	-PRON-	PRP
1979	3257	21	,	,	,
1979	3257	22	and	and	CC
1979	3257	23	it	-PRON-	PRP
1979	3257	24	's	be	VBZ
1979	3257	25	probably	probably	RB
1979	3257	26	the	the	DT
1979	3257	27	most	most	RBS
1979	3257	28	economical	economical	JJ
1979	3257	29	main	main	JJ
1979	3257	30	course	course	NN
1979	3257	31	that	that	WDT
1979	3257	32	can	can	MD
1979	3257	33	be	be	VB
1979	3257	34	served	serve	VBN
1979	3257	35	to	to	IN
1979	3257	36	crowds	crowd	NNS
1979	3257	37	.	.	.
1979	3258	1	Frank	Frank	NNP
1979	3258	2	and	and	CC
1979	3258	3	I	-PRON-	PRP
1979	3258	4	both	both	DT
1979	3258	5	enjoy	enjoy	VBP
1979	3258	6	entertaining	entertain	VBG
1979	3258	7	.	.	.
1979	3259	1	There	there	EX
1979	3259	2	are	be	VBP
1979	3259	3	many	many	JJ
1979	3259	4	months	month	NNS
1979	3259	5	in	in	IN
1979	3259	6	the	the	DT
1979	3259	7	year	year	NN
1979	3259	8	when	when	WRB
1979	3259	9	we	-PRON-	PRP
1979	3259	10	entertain	entertain	VBP
1979	3259	11	50	50	CD
1979	3259	12	associates	associate	NNS
1979	3259	13	(	(	-LRB-
1979	3259	14	that	that	DT
1979	3259	15	's	be	VBZ
1979	3259	16	the	the	DT
1979	3259	17	term	term	NN
1979	3259	18	used	use	VBN
1979	3259	19	at	at	IN
1979	3259	20	Perdue	Perdue	NNP
1979	3259	21	Farms	Farms	NNP
1979	3259	22	for	for	IN
1979	3259	23	employees	employee	NNS
1979	3259	24	)	)	-RRB-
1979	3259	25	each	each	DT
1979	3259	26	week	week	NN
1979	3259	27	,	,	,
1979	3259	28	and	and	CC
1979	3259	29	at	at	IN
1979	3259	30	Christmas	Christmas	NNP
1979	3259	31	time	time	NN
1979	3259	32	,	,	,
1979	3259	33	it	-PRON-	PRP
1979	3259	34	has	have	VBZ
1979	3259	35	gotten	get	VBN
1979	3259	36	up	up	RP
1979	3259	37	to	to	IN
1979	3259	38	300	300	CD
1979	3259	39	in	in	IN
1979	3259	40	a	a	DT
1979	3259	41	week	week	NN
1979	3259	42	.	.	.
1979	3260	1	People	People	NNS
1979	3260	2	who	who	WP
1979	3260	3	know	know	VBP
1979	3260	4	that	that	IN
1979	3260	5	Frank	Frank	NNP
1979	3260	6	and	and	CC
1979	3260	7	I	-PRON-	PRP
1979	3260	8	entertain	entertain	VBP
1979	3260	9	a	a	DT
1979	3260	10	lot	lot	NN
1979	3260	11	sometimes	sometimes	RB
1979	3260	12	ask	ask	VB
1979	3260	13	why	why	WRB
1979	3260	14	I	-PRON-	PRP
1979	3260	15	do	do	VBP
1979	3260	16	n't	not	RB
1979	3260	17	have	have	VB
1979	3260	18	the	the	DT
1979	3260	19	parties	party	NNS
1979	3260	20	catered	cater	VBN
1979	3260	21	.	.	.
1979	3261	1	The	the	DT
1979	3261	2	fact	fact	NN
1979	3261	3	is	be	VBZ
1979	3261	4	,	,	,
1979	3261	5	I	-PRON-	PRP
1979	3261	6	do	do	VBP
1979	3261	7	n't	not	RB
1979	3261	8	want	want	VB
1979	3261	9	to	to	TO
1979	3261	10	hire	hire	VB
1979	3261	11	somebody	somebody	NN
1979	3261	12	to	to	TO
1979	3261	13	do	do	VB
1979	3261	14	what	what	WP
1979	3261	15	I	-PRON-	PRP
1979	3261	16	enjoy	enjoy	VBP
1979	3261	17	doing	do	VBG
1979	3261	18	anyway	anyway	RB
1979	3261	19	.	.	.
1979	3262	1	Besides	besides	RB
1979	3262	2	,	,	,
1979	3262	3	it	-PRON-	PRP
1979	3262	4	would	would	MD
1979	3262	5	n't	not	RB
1979	3262	6	fit	fit	VB
1979	3262	7	in	in	RP
1979	3262	8	with	with	IN
1979	3262	9	our	-PRON-	PRP$
1979	3262	10	lifestyle	lifestyle	NN
1979	3262	11	to	to	TO
1979	3262	12	have	have	VB
1979	3262	13	catered	cater	VBN
1979	3262	14	affairs	affair	NNS
1979	3262	15	.	.	.
1979	3263	1	Frank	Frank	NNP
1979	3263	2	is	be	VBZ
1979	3263	3	actually	actually	RB
1979	3263	4	a	a	DT
1979	3263	5	frugal	frugal	JJ
1979	3263	6	and	and	CC
1979	3263	7	down	down	NN
1979	3263	8	-	-	HYPH
1979	3263	9	to-	to-	NNP
1979	3263	10	earth	earth	NN
1979	3263	11	man	man	NN
1979	3263	12	.	.	.
1979	3264	1	He	-PRON-	PRP
1979	3264	2	travels	travel	VBZ
1979	3264	3	economy	economy	NN
1979	3264	4	class	class	NN
1979	3264	5	,	,	,
1979	3264	6	is	be	VBZ
1979	3264	7	careful	careful	JJ
1979	3264	8	to	to	TO
1979	3264	9	turn	turn	VB
1979	3264	10	the	the	DT
1979	3264	11	lights	light	NNS
1979	3264	12	off	off	RP
1979	3264	13	when	when	WRB
1979	3264	14	we	-PRON-	PRP
1979	3264	15	leave	leave	VBP
1979	3264	16	the	the	DT
1979	3264	17	house	house	NN
1979	3264	18	,	,	,
1979	3264	19	and	and	CC
1979	3264	20	before	before	IN
1979	3264	21	we	-PRON-	PRP
1979	3264	22	married	marry	VBD
1979	3264	23	,	,	,
1979	3264	24	he	-PRON-	PRP
1979	3264	25	cooked	cook	VBD
1979	3264	26	for	for	IN
1979	3264	27	himself	-PRON-	PRP
1979	3264	28	and	and	CC
1979	3264	29	washed	wash	VBD
1979	3264	30	his	-PRON-	PRP$
1979	3264	31	own	own	JJ
1979	3264	32	dishes	dish	NNS
1979	3264	33	.	.	.
1979	3265	1	(	(	-LRB-
1979	3265	2	Now	now	RB
1979	3265	3	I	-PRON-	PRP
1979	3265	4	do	do	VBP
1979	3265	5	it	-PRON-	PRP
1979	3265	6	.	.	.
1979	3265	7	)	)	-RRB-
1979	3266	1	It	-PRON-	PRP
1979	3266	2	's	be	VBZ
1979	3266	3	a	a	DT
1979	3266	4	real	real	JJ
1979	3266	5	compliment	compliment	NN
1979	3266	6	when	when	WRB
1979	3266	7	Frank	Frank	NNP
1979	3266	8	says	say	VBZ
1979	3266	9	that	that	IN
1979	3266	10	someone	someone	NN
1979	3266	11	is	be	VBZ
1979	3266	12	"	"	``
1979	3266	13	tight	tight	JJ
1979	3266	14	as	as	IN
1979	3266	15	the	the	DT
1979	3266	16	bark	bark	NN
1979	3266	17	on	on	IN
1979	3266	18	an	an	DT
1979	3266	19	oak	oak	NN
1979	3266	20	tree	tree	NN
1979	3266	21	.	.	.
1979	3266	22	"	"	''
1979	3267	1	Still	still	RB
1979	3267	2	,	,	,
1979	3267	3	I	-PRON-	PRP
1979	3267	4	know	know	VBP
1979	3267	5	we	-PRON-	PRP
1979	3267	6	're	be	VBP
1979	3267	7	all	all	RB
1979	3267	8	busy	busy	JJ
1979	3267	9	,	,	,
1979	3267	10	so	so	CC
1979	3267	11	I	-PRON-	PRP
1979	3267	12	'm	be	VBP
1979	3267	13	in	in	IN
1979	3267	14	favor	favor	NN
1979	3267	15	of	of	IN
1979	3267	16	any	any	DT
1979	3267	17	shortcuts	shortcut	NNS
1979	3267	18	that	that	WDT
1979	3267	19	help	help	VBP
1979	3267	20	save	save	VB
1979	3267	21	time	time	NN
1979	3267	22	even	even	RB
1979	3267	23	if	if	IN
1979	3267	24	they	-PRON-	PRP
1979	3267	25	cost	cost	VBP
1979	3267	26	a	a	DT
1979	3267	27	little	little	JJ
1979	3267	28	extra	extra	JJ
1979	3267	29	.	.	.
1979	3268	1	And	and	CC
1979	3268	2	yet	yet	RB
1979	3268	3	,	,	,
1979	3268	4	as	as	IN
1979	3268	5	a	a	DT
1979	3268	6	former	former	JJ
1979	3268	7	New	New	NNP
1979	3268	8	England	England	NNP
1979	3268	9	Yankee	Yankee	NNP
1979	3268	10	,	,	,
1979	3268	11	I	-PRON-	PRP
1979	3268	12	am	be	VBP
1979	3268	13	always	always	RB
1979	3268	14	in	in	IN
1979	3268	15	favor	favor	NN
1979	3268	16	of	of	IN
1979	3268	17	spending	spend	VBG
1979	3268	18	money	money	NN
1979	3268	19	carefully	carefully	RB
1979	3268	20	.	.	.
1979	3269	1	Here	here	RB
1979	3269	2	are	be	VBP
1979	3269	3	some	some	DT
1979	3269	4	of	of	IN
1979	3269	5	the	the	DT
1979	3269	6	tips	tip	NNS
1979	3269	7	that	that	WDT
1979	3269	8	I	-PRON-	PRP
1979	3269	9	've	have	VB
1979	3269	10	learned	learn	VBN
1979	3269	11	that	that	WDT
1979	3269	12	may	may	MD
1979	3269	13	help	help	VB
1979	3269	14	you	-PRON-	PRP
1979	3269	15	,	,	,
1979	3269	16	whether	whether	IN
1979	3269	17	you	-PRON-	PRP
1979	3269	18	're	be	VBP
1979	3269	19	cooking	cook	VBG
1979	3269	20	for	for	IN
1979	3269	21	eight	eight	CD
1979	3269	22	or	or	CC
1979	3269	23	a	a	DT
1979	3269	24	hundred	hundred	CD
1979	3269	25	:	:	:
1979	3269	26	_	_	NNP
1979	3269	27	Plan	Plan	NNP
1979	3269	28	a	a	DT
1979	3269	29	simple	simple	JJ
1979	3269	30	menu	menu	NN
1979	3269	31	with	with	IN
1979	3269	32	everything	everything	NN
1979	3269	33	done	do	VBN
1979	3269	34	in	in	IN
1979	3269	35	advance	advance	NN
1979	3269	36	,	,	,
1979	3269	37	except	except	IN
1979	3269	38	simple	simple	JJ
1979	3269	39	heating	heating	NN
1979	3269	40	or	or	CC
1979	3269	41	reheating	reheating	NN
1979	3269	42	.	.	.
1979	3270	1	Most	Most	JJS
1979	3270	2	cookbooks	cookbook	NNS
1979	3270	3	suggest	suggest	VBP
1979	3270	4	that	that	IN
1979	3270	5	you	-PRON-	PRP
1979	3270	6	have	have	VBP
1979	3270	7	only	only	RB
1979	3270	8	a	a	DT
1979	3270	9	few	few	JJ
1979	3270	10	dishes	dish	NNS
1979	3270	11	that	that	WDT
1979	3270	12	require	require	VBP
1979	3270	13	last	last	JJ
1979	3270	14	minute	minute	NN
1979	3270	15	work	work	NN
1979	3270	16	,	,	,
1979	3270	17	but	but	CC
1979	3270	18	I	-PRON-	PRP
1979	3270	19	do	do	VBP
1979	3270	20	n't	not	RB
1979	3270	21	want	want	VB
1979	3270	22	the	the	DT
1979	3270	23	hassle	hassle	NN
1979	3270	24	of	of	IN
1979	3270	25	worrying	worry	VBG
1979	3270	26	about	about	IN
1979	3270	27	any	any	DT
1979	3270	28	;	;	:
1979	3270	29	I	-PRON-	PRP
1979	3270	30	've	have	VB
1979	3270	31	found	find	VBN
1979	3270	32	that	that	IN
1979	3270	33	last	last	JJ
1979	3270	34	minute	minute	NN
1979	3270	35	things	thing	NNS
1979	3270	36	always	always	RB
1979	3270	37	come	come	VB
1979	3270	38	up	up	RP
1979	3270	39	,	,	,
1979	3270	40	and	and	CC
1979	3270	41	it	-PRON-	PRP
1979	3270	42	's	be	VBZ
1979	3270	43	wonderful	wonderful	JJ
1979	3270	44	to	to	TO
1979	3270	45	know	know	VB
1979	3270	46	that	that	IN
1979	3270	47	they	-PRON-	PRP
1979	3270	48	're	be	VBP
1979	3270	49	not	not	RB
1979	3270	50	going	go	VBG
1979	3270	51	to	to	TO
1979	3270	52	upset	upset	VB
1979	3270	53	your	-PRON-	PRP$
1979	3270	54	schedule	schedule	NN
1979	3270	55	or	or	CC
1979	3270	56	leave	leave	VB
1979	3270	57	you	-PRON-	PRP
1979	3270	58	in	in	IN
1979	3270	59	a	a	DT
1979	3270	60	state	state	NN
1979	3270	61	of	of	IN
1979	3270	62	frazzlement	frazzlement	NN
1979	3270	63	.	.	.
1979	3271	1	In	in	IN
1979	3271	2	my	-PRON-	PRP$
1979	3271	3	own	own	JJ
1979	3271	4	case	case	NN
1979	3271	5	,	,	,
1979	3271	6	I	-PRON-	PRP
1979	3271	7	'm	be	VBP
1979	3271	8	always	always	RB
1979	3271	9	working	work	VBG
1979	3271	10	harder	hard	RBR
1979	3271	11	the	the	DT
1979	3271	12	day	day	NN
1979	3271	13	before	before	IN
1979	3271	14	the	the	DT
1979	3271	15	party	party	NN
1979	3271	16	than	than	IN
1979	3271	17	the	the	DT
1979	3271	18	day	day	NN
1979	3271	19	of	of	IN
1979	3271	20	the	the	DT
1979	3271	21	party	party	NN
1979	3271	22	.	.	.
1979	3272	1	_	_	NNP
1979	3272	2	Check	Check	NNP
1979	3272	3	that	that	IN
1979	3272	4	you	-PRON-	PRP
1979	3272	5	've	have	VB
1979	3272	6	got	get	VBN
1979	3272	7	refrigerator	refrigerator	NN
1979	3272	8	or	or	CC
1979	3272	9	freezer	freezer	NN
1979	3272	10	space	space	NN
1979	3272	11	for	for	IN
1979	3272	12	all	all	DT
1979	3272	13	perishables	perishable	NNS
1979	3272	14	.	.	.
1979	3273	1	_	_	NNP
1979	3273	2	Check	Check	NNP
1979	3273	3	that	that	IN
1979	3273	4	you	-PRON-	PRP
1979	3273	5	have	have	VBP
1979	3273	6	the	the	DT
1979	3273	7	pots	pot	NNS
1979	3273	8	and	and	CC
1979	3273	9	pans	pan	NNS
1979	3273	10	and	and	CC
1979	3273	11	storage	storage	NN
1979	3273	12	containers	container	NNS
1979	3273	13	for	for	IN
1979	3273	14	the	the	DT
1979	3273	15	foods	food	NNS
1979	3273	16	you	-PRON-	PRP
1979	3273	17	'll	will	MD
1979	3273	18	be	be	VB
1979	3273	19	preparing	prepare	VBG
1979	3273	20	.	.	.
1979	3274	1	_	_	NNP
1979	3274	2	Write	write	VB
1979	3274	3	a	a	DT
1979	3274	4	detailed	detailed	JJ
1979	3274	5	schedule	schedule	NN
1979	3274	6	for	for	IN
1979	3274	7	yourself	-PRON-	PRP
1979	3274	8	including	include	VBG
1979	3274	9	the	the	DT
1979	3274	10	menu	menu	NN
1979	3274	11	and	and	CC
1979	3274	12	shopping	shopping	NN
1979	3274	13	list	list	NN
1979	3274	14	.	.	.
1979	3275	1	I	-PRON-	PRP
1979	3275	2	like	like	VBP
1979	3275	3	to	to	TO
1979	3275	4	have	have	VB
1979	3275	5	a	a	DT
1979	3275	6	copy	copy	NN
1979	3275	7	of	of	IN
1979	3275	8	the	the	DT
1979	3275	9	menu	menu	NN
1979	3275	10	visible	visible	JJ
1979	3275	11	on	on	IN
1979	3275	12	my	-PRON-	PRP$
1979	3275	13	refrigerator	refrigerator	NN
1979	3275	14	,	,	,
1979	3275	15	partly	partly	RB
1979	3275	16	because	because	IN
1979	3275	17	it	-PRON-	PRP
1979	3275	18	gives	give	VBZ
1979	3275	19	me	-PRON-	PRP
1979	3275	20	confidence	confidence	NN
1979	3275	21	as	as	IN
1979	3275	22	I	-PRON-	PRP
1979	3275	23	check	check	VBP
1979	3275	24	off	off	RP
1979	3275	25	each	each	DT
1979	3275	26	dish	dish	NN
1979	3275	27	as	as	IN
1979	3275	28	it	-PRON-	PRP
1979	3275	29	's	be	VBZ
1979	3275	30	completed	complete	VBN
1979	3275	31	,	,	,
1979	3275	32	but	but	CC
1979	3275	33	mostly	mostly	RB
1979	3275	34	because	because	IN
1979	3275	35	I	-PRON-	PRP
1979	3275	36	remember	remember	VBP
1979	3275	37	one	one	CD
1979	3275	38	party	party	NN
1979	3275	39	when	when	WRB
1979	3275	40	I	-PRON-	PRP
1979	3275	41	forgot	forget	VBD
1979	3275	42	a	a	DT
1979	3275	43	dish	dish	NN
1979	3275	44	that	that	WDT
1979	3275	45	I	-PRON-	PRP
1979	3275	46	had	have	VBD
1979	3275	47	cooked	cook	VBN
1979	3275	48	and	and	CC
1979	3275	49	was	be	VBD
1979	3275	50	faced	face	VBN
1979	3275	51	with	with	IN
1979	3275	52	leftover	leftover	VBN
1979	3275	53	string	string	NN
1979	3275	54	beans	bean	NNS
1979	3275	55	for	for	IN
1979	3275	56	thirty	thirty	CD
1979	3275	57	.	.	.
1979	3276	1	_	_	NNP
1979	3276	2	This	this	DT
1979	3276	3	tip	tip	NN
1979	3276	4	has	have	VBZ
1979	3276	5	nothing	nothing	NN
1979	3276	6	to	to	TO
1979	3276	7	do	do	VB
1979	3276	8	with	with	IN
1979	3276	9	poultry	poultry	NN
1979	3276	10	,	,	,
1979	3276	11	but	but	CC
1979	3276	12	it	-PRON-	PRP
1979	3276	13	's	be	VBZ
1979	3276	14	worked	work	VBN
1979	3276	15	so	so	RB
1979	3276	16	well	well	RB
1979	3276	17	for	for	IN
1979	3276	18	me	-PRON-	PRP
1979	3276	19	I	-PRON-	PRP
1979	3276	20	'll	will	MD
1979	3276	21	share	share	VB
1979	3276	22	it	-PRON-	PRP
1979	3276	23	anyway	anyway	RB
1979	3276	24	.	.	.
1979	3277	1	When	when	WRB
1979	3277	2	the	the	DT
1979	3277	3	occasion	occasion	NN
1979	3277	4	is	be	VBZ
1979	3277	5	special	special	JJ
1979	3277	6	enough	enough	RB
1979	3277	7	so	so	IN
1979	3277	8	that	that	IN
1979	3277	9	you	-PRON-	PRP
1979	3277	10	're	be	VBP
1979	3277	11	using	use	VBG
1979	3277	12	a	a	DT
1979	3277	13	florist	florist	NN
1979	3277	14	,	,	,
1979	3277	15	(	(	-LRB-
1979	3277	16	a	a	DT
1979	3277	17	wedding	wedding	NN
1979	3277	18	?	?	.
1979	3278	1	an	an	DT
1979	3278	2	anniversary	anniversary	NN
1979	3278	3	?	?	.
1979	3278	4	)	)	-RRB-
1979	3279	1	your	-PRON-	PRP$
1979	3279	2	flower	flower	NN
1979	3279	3	budget	budget	NN
1979	3279	4	will	will	MD
1979	3279	5	go	go	VB
1979	3279	6	further	further	RB
1979	3279	7	if	if	IN
1979	3279	8	you	-PRON-	PRP
1979	3279	9	'll	will	MD
1979	3279	10	call	call	VB
1979	3279	11	the	the	DT
1979	3279	12	florist	florist	NN
1979	3279	13	a	a	DT
1979	3279	14	week	week	NN
1979	3279	15	ahead	ahead	RB
1979	3279	16	and	and	CC
1979	3279	17	tell	tell	VB
1979	3279	18	him	-PRON-	PRP
1979	3279	19	or	or	CC
1979	3279	20	her	-PRON-	PRP$
1979	3279	21	your	-PRON-	PRP$
1979	3279	22	color	color	NN
1979	3279	23	scheme	scheme	NN
1979	3279	24	and	and	CC
1979	3279	25	what	what	WP
1979	3279	26	you	-PRON-	PRP
1979	3279	27	're	be	VBP
1979	3279	28	willing	willing	JJ
1979	3279	29	to	to	TO
1979	3279	30	spend	spend	VB
1979	3279	31	.	.	.
1979	3280	1	The	the	DT
1979	3280	2	florist	florist	NN
1979	3280	3	will	will	MD
1979	3280	4	know	know	VB
1979	3280	5	which	which	WDT
1979	3280	6	flowers	flower	NNS
1979	3280	7	are	be	VBP
1979	3280	8	in	in	IN
1979	3280	9	over	over	IN
1979	3280	10	supply	supply	NN
1979	3280	11	and	and	CC
1979	3280	12	therefore	therefore	RB
1979	3280	13	a	a	DT
1979	3280	14	bargain	bargain	NN
1979	3280	15	,	,	,
1979	3280	16	and	and	CC
1979	3280	17	given	give	VBN
1979	3280	18	a	a	DT
1979	3280	19	week	week	NN
1979	3280	20	,	,	,
1979	3280	21	he	-PRON-	PRP
1979	3280	22	or	or	CC
1979	3280	23	she	-PRON-	PRP
1979	3280	24	will	will	MD
1979	3280	25	have	have	VB
1979	3280	26	the	the	DT
1979	3280	27	time	time	NN
1979	3280	28	to	to	TO
1979	3280	29	place	place	VB
1979	3280	30	an	an	DT
1979	3280	31	order	order	NN
1979	3280	32	with	with	IN
1979	3280	33	the	the	DT
1979	3280	34	wholesaler	wholesaler	NN
1979	3280	35	for	for	IN
1979	3280	36	the	the	DT
1979	3280	37	ones	one	NNS
1979	3280	38	which	which	WDT
1979	3280	39	are	be	VBP
1979	3280	40	a	a	DT
1979	3280	41	good	good	JJ
1979	3280	42	buy	buy	NN
1979	3280	43	.	.	.
1979	3281	1	You	-PRON-	PRP
1979	3281	2	wo	will	MD
1979	3281	3	n't	not	RB
1979	3281	4	necessarily	necessarily	RB
1979	3281	5	spend	spend	VB
1979	3281	6	less	less	JJR
1979	3281	7	,	,	,
1979	3281	8	but	but	CC
1979	3281	9	you	-PRON-	PRP
1979	3281	10	're	be	VBP
1979	3281	11	likely	likely	JJ
1979	3281	12	to	to	TO
1979	3281	13	get	get	VB
1979	3281	14	considerably	considerably	RB
1979	3281	15	more	more	JJR
1979	3281	16	for	for	IN
1979	3281	17	your	-PRON-	PRP$
1979	3281	18	money	money	NN
1979	3281	19	.	.	.
1979	3282	1	_	_	NNP
1979	3282	2	Keep	keep	VB
1979	3282	3	food	food	NN
1979	3282	4	safety	safety	NN
1979	3282	5	in	in	IN
1979	3282	6	mind	mind	NN
1979	3282	7	as	as	IN
1979	3282	8	you	-PRON-	PRP
1979	3282	9	work	work	VBP
1979	3282	10	.	.	.
1979	3283	1	Keep	keep	VB
1979	3283	2	perishable	perishable	JJ
1979	3283	3	food	food	NN
1979	3283	4	,	,	,
1979	3283	5	such	such	JJ
1979	3283	6	as	as	IN
1979	3283	7	chicken	chicken	NN
1979	3283	8	,	,	,
1979	3283	9	in	in	IN
1979	3283	10	the	the	DT
1979	3283	11	refrigerator	refrigerator	NN
1979	3283	12	except	except	IN
1979	3283	13	when	when	WRB
1979	3283	14	you	-PRON-	PRP
1979	3283	15	're	be	VBP
1979	3283	16	working	work	VBG
1979	3283	17	with	with	IN
1979	3283	18	it	-PRON-	PRP
1979	3283	19	.	.	.
1979	3284	1	Prepare	prepare	VB
1979	3284	2	food	food	NN
1979	3284	3	in	in	IN
1979	3284	4	batches	batch	NNS
1979	3284	5	and	and	CC
1979	3284	6	have	have	VBP
1979	3284	7	out	out	RP
1979	3284	8	only	only	RB
1979	3284	9	what	what	WP
1979	3284	10	you	-PRON-	PRP
1979	3284	11	're	be	VBP
1979	3284	12	using	use	VBG
1979	3284	13	.	.	.
1979	3285	1	When	when	WRB
1979	3285	2	refrigerating	refrigerate	VBG
1979	3285	3	foods	food	NNS
1979	3285	4	,	,	,
1979	3285	5	have	have	VBP
1979	3285	6	them	-PRON-	PRP
1979	3285	7	in	in	IN
1979	3285	8	small	small	JJ
1979	3285	9	enough	enough	JJ
1979	3285	10	batches	batch	NNS
1979	3285	11	so	so	IN
1979	3285	12	that	that	IN
1979	3285	13	they	-PRON-	PRP
1979	3285	14	'll	will	MD
1979	3285	15	cool	cool	VB
1979	3285	16	quickly	quickly	RB
1979	3285	17	.	.	.
1979	3286	1	_	_	XX
1979	3286	2	If	if	IN
1979	3286	3	you	-PRON-	PRP
1979	3286	4	're	be	VBP
1979	3286	5	serving	serve	VBG
1979	3286	6	wine	wine	NN
1979	3286	7	,	,	,
1979	3286	8	make	make	VB
1979	3286	9	it	-PRON-	PRP
1979	3286	10	white	white	JJ
1979	3286	11	wine	wine	NN
1979	3286	12	rather	rather	RB
1979	3286	13	than	than	IN
1979	3286	14	red	red	JJ
1979	3286	15	wine	wine	NN
1979	3286	16	.	.	.
1979	3287	1	I	-PRON-	PRP
1979	3287	2	say	say	VBP
1979	3287	3	that	that	IN
1979	3287	4	not	not	RB
1979	3287	5	because	because	IN
1979	3287	6	white	white	JJ
1979	3287	7	wine	wine	NN
1979	3287	8	is	be	VBZ
1979	3287	9	supposed	suppose	VBN
1979	3287	10	to	to	TO
1979	3287	11	go	go	VB
1979	3287	12	with	with	IN
1979	3287	13	chicken	chicken	NN
1979	3287	14	(	(	-LRB-
1979	3287	15	some	some	DT
1979	3287	16	of	of	IN
1979	3287	17	the	the	DT
1979	3287	18	more	more	RBR
1979	3287	19	robust	robust	JJ
1979	3287	20	recipes	recipe	NNS
1979	3287	21	for	for	IN
1979	3287	22	chicken	chicken	NN
1979	3287	23	go	go	VBP
1979	3287	24	beautifully	beautifully	RB
1979	3287	25	with	with	IN
1979	3287	26	red	red	JJ
1979	3287	27	wine	wine	NN
1979	3287	28	)	)	-RRB-
1979	3287	29	,	,	,
1979	3287	30	but	but	CC
1979	3287	31	because	because	IN
1979	3287	32	white	white	JJ
1979	3287	33	wine	wine	NN
1979	3287	34	is	be	VBZ
1979	3287	35	less	less	JJR
1979	3287	36	of	of	IN
1979	3287	37	a	a	DT
1979	3287	38	menace	menace	NN
1979	3287	39	to	to	IN
1979	3287	40	your	-PRON-	PRP$
1979	3287	41	carpets	carpet	NNS
1979	3287	42	.	.	.
1979	3288	1	_	_	XX
1979	3288	2	If	if	IN
1979	3288	3	it	-PRON-	PRP
1979	3288	4	's	be	VBZ
1979	3288	5	a	a	DT
1979	3288	6	buffet	buffet	NN
1979	3288	7	and	and	CC
1979	3288	8	people	people	NNS
1979	3288	9	will	will	MD
1979	3288	10	be	be	VB
1979	3288	11	balancing	balance	VBG
1979	3288	12	plates	plate	NNS
1979	3288	13	on	on	IN
1979	3288	14	their	-PRON-	PRP$
1979	3288	15	laps	lap	NNS
1979	3288	16	,	,	,
1979	3288	17	serve	serve	VB
1979	3288	18	foods	food	NNS
1979	3288	19	that	that	WDT
1979	3288	20	are	be	VBP
1979	3288	21	already	already	RB
1979	3288	22	bite	bite	NN
1979	3288	23	-	-	HYPH
1979	3288	24	sized	sized	JJ
1979	3288	25	and	and	CC
1979	3288	26	that	that	WDT
1979	3288	27	do	do	VBP
1979	3288	28	n't	not	RB
1979	3288	29	require	require	VB
1979	3288	30	cutting	cut	VBG
1979	3288	31	with	with	IN
1979	3288	32	a	a	DT
1979	3288	33	knife	knife	NN
1979	3288	34	and	and	CC
1979	3288	35	fork	fork	NN
1979	3288	36	.	.	.
1979	3289	1	_	_	NNP
1979	3289	2	Just	just	RB
1979	3289	3	because	because	IN
1979	3289	4	you	-PRON-	PRP
1979	3289	5	're	be	VBP
1979	3289	6	not	not	RB
1979	3289	7	having	have	VBG
1979	3289	8	it	-PRON-	PRP
1979	3289	9	catered	cater	VBN
1979	3289	10	does	do	VBZ
1979	3289	11	n't	not	RB
1979	3289	12	mean	mean	VB
1979	3289	13	you	-PRON-	PRP
1979	3289	14	have	have	VBP
1979	3289	15	to	to	TO
1979	3289	16	do	do	VB
1979	3289	17	it	-PRON-	PRP
1979	3289	18	all	all	DT
1979	3289	19	yourself	-PRON-	PRP
1979	3289	20	.	.	.
1979	3290	1	If	if	IN
1979	3290	2	you	-PRON-	PRP
1979	3290	3	're	be	VBP
1979	3290	4	near	near	IN
1979	3290	5	a	a	DT
1979	3290	6	college	college	NN
1979	3290	7	campus	campus	NN
1979	3290	8	,	,	,
1979	3290	9	see	see	VB
1979	3290	10	if	if	IN
1979	3290	11	the	the	DT
1979	3290	12	food	food	NN
1979	3290	13	service	service	NN
1979	3290	14	people	people	NNS
1979	3290	15	at	at	IN
1979	3290	16	the	the	DT
1979	3290	17	student	student	NN
1979	3290	18	cafeteria	cafeteria	NN
1979	3290	19	would	would	MD
1979	3290	20	be	be	VB
1979	3290	21	willing	willing	JJ
1979	3290	22	to	to	TO
1979	3290	23	make	make	VB
1979	3290	24	the	the	DT
1979	3290	25	vegetables	vegetable	NNS
1979	3290	26	or	or	CC
1979	3290	27	other	other	JJ
1979	3290	28	side	side	NN
1979	3290	29	dishes	dish	NNS
1979	3290	30	.	.	.
1979	3291	1	Also	also	RB
1979	3291	2	,	,	,
1979	3291	3	check	check	VB
1979	3291	4	the	the	DT
1979	3291	5	cafeteria	cafeteria	NN
1979	3291	6	at	at	IN
1979	3291	7	a	a	DT
1979	3291	8	local	local	JJ
1979	3291	9	factory	factory	NN
1979	3291	10	or	or	CC
1979	3291	11	processing	processing	NN
1979	3291	12	plant	plant	NN
1979	3291	13	.	.	.
1979	3292	1	Sometimes	sometimes	RB
1979	3292	2	these	these	DT
1979	3292	3	people	people	NNS
1979	3292	4	will	will	MD
1979	3292	5	moonlight	moonlight	RB
1979	3292	6	and	and	CC
1979	3292	7	make	make	VB
1979	3292	8	large	large	JJ
1979	3292	9	batches	batch	NNS
1979	3292	10	of	of	IN
1979	3292	11	your	-PRON-	PRP$
1979	3292	12	favorite	favorite	JJ
1979	3292	13	recipe	recipe	NN
1979	3292	14	for	for	IN
1979	3292	15	you	-PRON-	PRP
1979	3292	16	.	.	.
1979	3293	1	They	-PRON-	PRP
1979	3293	2	've	have	VB
1979	3293	3	got	get	VBN
1979	3293	4	the	the	DT
1979	3293	5	equipment	equipment	NN
1979	3293	6	,	,	,
1979	3293	7	and	and	CC
1979	3293	8	in	in	IN
1979	3293	9	my	-PRON-	PRP$
1979	3293	10	experience	experience	NN
1979	3293	11	,	,	,
1979	3293	12	they	-PRON-	PRP
1979	3293	13	're	be	VBP
1979	3293	14	pleased	pleased	JJ
1979	3293	15	to	to	TO
1979	3293	16	have	have	VB
1979	3293	17	the	the	DT
1979	3293	18	extra	extra	JJ
1979	3293	19	income	income	NN
1979	3293	20	.	.	.
1979	3294	1	Also	also	RB
1979	3294	2	,	,	,
1979	3294	3	they	-PRON-	PRP
1979	3294	4	're	be	VBP
1979	3294	5	frequently	frequently	RB
1979	3294	6	less	less	RBR
1979	3294	7	expensive	expensive	JJ
1979	3294	8	than	than	IN
1979	3294	9	restaurants	restaurant	NNS
1979	3294	10	and	and	CC
1979	3294	11	they	-PRON-	PRP
1979	3294	12	're	be	VBP
1979	3294	13	apt	apt	JJ
1979	3294	14	to	to	TO
1979	3294	15	be	be	VB
1979	3294	16	much	much	RB
1979	3294	17	,	,	,
1979	3294	18	much	much	RB
1979	3294	19	less	less	RBR
1979	3294	20	expensive	expensive	JJ
1979	3294	21	than	than	IN
1979	3294	22	a	a	DT
1979	3294	23	caterer	caterer	NN
1979	3294	24	.	.	.
1979	3295	1	_	_	NNP
1979	3295	2	A	a	DT
1979	3295	3	crowd	crowd	NN
1979	3295	4	seldom	seldom	RB
1979	3295	5	consumes	consume	VBZ
1979	3295	6	more	more	JJR
1979	3295	7	than	than	IN
1979	3295	8	3-ounces	3-ounces	CD
1979	3295	9	of	of	IN
1979	3295	10	cooked	cooked	JJ
1979	3295	11	protein	protein	NN
1979	3295	12	total	total	NN
1979	3295	13	,	,	,
1979	3295	14	per	per	IN
1979	3295	15	person	person	NN
1979	3295	16	,	,	,
1979	3295	17	and	and	CC
1979	3295	18	that	that	DT
1979	3295	19	includes	include	VBZ
1979	3295	20	whatever	whatever	WDT
1979	3295	21	protein	protein	NN
1979	3295	22	is	be	VBZ
1979	3295	23	part	part	NN
1979	3295	24	of	of	IN
1979	3295	25	the	the	DT
1979	3295	26	appetizers	appetizer	NNS
1979	3295	27	as	as	RB
1979	3295	28	well	well	RB
1979	3295	29	as	as	IN
1979	3295	30	the	the	DT
1979	3295	31	main	main	JJ
1979	3295	32	course	course	NN
1979	3295	33	.	.	.
1979	3296	1	However	however	RB
1979	3296	2	,	,	,
1979	3296	3	I	-PRON-	PRP
1979	3296	4	usually	usually	RB
1979	3296	5	have	have	VBP
1979	3296	6	closer	close	JJR
1979	3296	7	to	to	IN
1979	3296	8	4-ounces	4-ounces	CD
1979	3296	9	per	per	IN
1979	3296	10	person	person	NN
1979	3296	11	available	available	JJ
1979	3296	12	,	,	,
1979	3296	13	just	just	RB
1979	3296	14	for	for	IN
1979	3296	15	"	"	``
1979	3296	16	sociable	sociable	JJ
1979	3296	17	security	security	NN
1979	3296	18	.	.	.
1979	3296	19	"	"	''
1979	3297	1	If	if	IN
1979	3297	2	you	-PRON-	PRP
1979	3297	3	plan	plan	VBP
1979	3297	4	on	on	IN
1979	3297	5	just	just	RB
1979	3297	6	under	under	IN
1979	3297	7	4-ounces	4-ounces	CD
1979	3297	8	each	each	DT
1979	3297	9	,	,	,
1979	3297	10	you	-PRON-	PRP
1979	3297	11	'll	will	MD
1979	3297	12	almost	almost	RB
1979	3297	13	certainly	certainly	RB
1979	3297	14	have	have	VB
1979	3297	15	leftovers	leftover	NNS
1979	3297	16	,	,	,
1979	3297	17	but	but	CC
1979	3297	18	at	at	IN
1979	3297	19	least	least	JJS
1979	3297	20	you	-PRON-	PRP
1979	3297	21	wo	will	MD
1979	3297	22	n't	not	RB
1979	3297	23	run	run	VB
1979	3297	24	out	out	RP
1979	3297	25	.	.	.
1979	3298	1	Another	another	DT
1979	3298	2	way	way	NN
1979	3298	3	of	of	IN
1979	3298	4	calculating	calculating	NN
1979	3298	5	is	be	VBZ
1979	3298	6	that	that	IN
1979	3298	7	a	a	DT
1979	3298	8	breast	breast	NN
1979	3298	9	and	and	CC
1979	3298	10	a	a	DT
1979	3298	11	wing	wing	NN
1979	3298	12	per	per	IN
1979	3298	13	person	person	NN
1979	3298	14	will	will	MD
1979	3298	15	insure	insure	VB
1979	3298	16	that	that	IN
1979	3298	17	you	-PRON-	PRP
1979	3298	18	'll	will	MD
1979	3298	19	have	have	VB
1979	3298	20	more	more	JJR
1979	3298	21	than	than	IN
1979	3298	22	enough	enough	JJ
1979	3298	23	.	.	.
1979	3299	1	(	(	-LRB-
1979	3299	2	Adjust	adjust	VB
1979	3299	3	this	this	DT
1979	3299	4	depending	depend	VBG
1979	3299	5	on	on	IN
1979	3299	6	whether	whether	IN
1979	3299	7	you	-PRON-	PRP
1979	3299	8	're	be	VBP
1979	3299	9	entertaining	entertain	VBG
1979	3299	10	toddlers	toddler	NNS
1979	3299	11	or	or	CC
1979	3299	12	professional	professional	JJ
1979	3299	13	football	football	NN
1979	3299	14	players	player	NNS
1979	3299	15	or$the	or$the	DT
1979	3299	16	biggest	big	JJS
1979	3299	17	eaters$older	eaters$older	CD
1979	3299	18	teenage	teenage	JJ
1979	3299	19	boys	boy	NNS
1979	3299	20	.	.	.
1979	3299	21	)	)	-RRB-
1979	3300	1	Also	also	RB
1979	3300	2	,	,	,
1979	3300	3	keep	keep	VB
1979	3300	4	in	in	IN
1979	3300	5	mind	mind	NN
1979	3300	6	how	how	WRB
1979	3300	7	much	much	RB
1979	3300	8	else	else	RB
1979	3300	9	you	-PRON-	PRP
1979	3300	10	're	be	VBP
1979	3300	11	serving	serve	VBG
1979	3300	12	.	.	.
1979	3301	1	At	at	IN
1979	3301	2	our	-PRON-	PRP$
1979	3301	3	parties	party	NNS
1979	3301	4	,	,	,
1979	3301	5	I	-PRON-	PRP
1979	3301	6	've	have	VB
1979	3301	7	seen	see	VBN
1979	3301	8	that	that	IN
1979	3301	9	I	-PRON-	PRP
1979	3301	10	'll	will	MD
1979	3301	11	always	always	RB
1979	3301	12	have	have	VB
1979	3301	13	some	some	DT
1979	3301	14	leftovers	leftover	NNS
1979	3301	15	if	if	IN
1979	3301	16	I	-PRON-	PRP
1979	3301	17	allow	allow	VBP
1979	3301	18	a	a	DT
1979	3301	19	half	half	JJ
1979	3301	20	cup	cup	NN
1979	3301	21	serving	serve	VBG
1979	3301	22	per	per	IN
1979	3301	23	person	person	NN
1979	3301	24	for	for	IN
1979	3301	25	each	each	DT
1979	3301	26	of	of	IN
1979	3301	27	the	the	DT
1979	3301	28	following	follow	VBG
1979	3301	29	:	:	:
1979	3301	30	starches	starch	NNS
1979	3301	31	,	,	,
1979	3301	32	vegetables	vegetable	NNS
1979	3301	33	,	,	,
1979	3301	34	and	and	CC
1979	3301	35	salad	salad	NN
1979	3301	36	,	,	,
1979	3301	37	plus	plus	CC
1979	3301	38	a	a	DT
1979	3301	39	serving	serving	NN
1979	3301	40	and	and	CC
1979	3301	41	a	a	DT
1979	3301	42	quarter	quarter	NN
1979	3301	43	of	of	IN
1979	3301	44	bread	bread	NN
1979	3301	45	.	.	.
1979	3302	1	That	that	DT
1979	3302	2	's	be	VBZ
1979	3302	3	assuming	assume	VBG
1979	3302	4	that	that	IN
1979	3302	5	there	there	EX
1979	3302	6	have	have	VBP
1979	3302	7	been	be	VBN
1979	3302	8	a	a	DT
1979	3302	9	couple	couple	NN
1979	3302	10	of	of	IN
1979	3302	11	small	small	JJ
1979	3302	12	appetizers	appetizer	NNS
1979	3302	13	before	before	RB
1979	3302	14	,	,	,
1979	3302	15	and	and	CC
1979	3302	16	that	that	IN
1979	3302	17	the	the	DT
1979	3302	18	main	main	JJ
1979	3302	19	course	course	NN
1979	3302	20	will	will	MD
1979	3302	21	be	be	VB
1979	3302	22	followed	follow	VBN
1979	3302	23	by	by	IN
1979	3302	24	dessert	dessert	NN
1979	3302	25	.	.	.
1979	3303	1	_	_	NNP
1979	3303	2	When	when	WRB
1979	3303	3	you	-PRON-	PRP
1979	3303	4	're	be	VBP
1979	3303	5	multiplying	multiply	VBG
1979	3303	6	recipes	recipe	NNS
1979	3303	7	,	,	,
1979	3303	8	keep	keep	VB
1979	3303	9	in	in	IN
1979	3303	10	mind	mind	NN
1979	3303	11	that	that	IN
1979	3303	12	cooking	cook	VBG
1979	3303	13	times	time	NNS
1979	3303	14	may	may	MD
1979	3303	15	be	be	VB
1979	3303	16	different	different	JJ
1979	3303	17	if	if	IN
1979	3303	18	you	-PRON-	PRP
1979	3303	19	change	change	VBP
1979	3303	20	the	the	DT
1979	3303	21	recipe	recipe	NN
1979	3303	22	size	size	NN
1979	3303	23	.	.	.
1979	3304	1	A	a	DT
1979	3304	2	larger	large	JJR
1979	3304	3	amount	amount	NN
1979	3304	4	of	of	IN
1979	3304	5	food	food	NN
1979	3304	6	may	may	MD
1979	3304	7	take	take	VB
1979	3304	8	longer	long	JJR
1979	3304	9	to	to	TO
1979	3304	10	cook	cook	VB
1979	3304	11	;	;	:
1979	3304	12	a	a	DT
1979	3304	13	smaller	small	JJR
1979	3304	14	amount	amount	NN
1979	3304	15	may	may	MD
1979	3304	16	be	be	VB
1979	3304	17	overcooked	overcook	VBN
1979	3304	18	in	in	IN
1979	3304	19	the	the	DT
1979	3304	20	same	same	JJ
1979	3304	21	time	time	NN
1979	3304	22	.	.	.
1979	3305	1	ILLUSTRATION	illustration	NN
1979	3305	2	:	:	:
1979	3305	3	ORIENTAL	oriental	JJ
1979	3305	4	MINI	MINI	NNP
1979	3305	5	DRUMSTICKS	drumstick	NNS
1979	3305	6	FROM	from	IN
1979	3305	7	CHICKEN	CHICKEN	NNS
1979	3305	8	WINGS	WINGS	NNPS
1979	3305	9	CURRIED	CURRIED	NNP
1979	3305	10	CHICKEN	CHICKEN	NNS
1979	3305	11	FROM	from	IN
1979	3305	12	BONELESS	BONELESS	NNP
1979	3305	13	BREAST	breast	NN
1979	3305	14	SANTA	SANTA	NNP
1979	3305	15	FE	FE	NNP
1979	3305	16	CHICKEN	CHICKEN	NNS
1979	3305	17	OR	or	CC
1979	3305	18	BONELESS	boneless	NN
1979	3305	19	THIGHS	thighs	NN
1979	3305	20	PHOTO	photo	CC
1979	3305	21	OF	of	IN
1979	3305	22	ALL	all	DT
1979	3305	23	THREE	three	CD
1979	3305	24	IN	in	NN
1979	3305	25	FILES	file	NNS
1979	3305	26	PHOTO	photo	NN
1979	3305	27	:	:	:
1979	3305	28	Chicken	chicken	NN
1979	3305	29	"	"	``
1979	3305	30	nibbles	nibble	NNS
1979	3305	31	"	"	''
1979	3305	32	just	just	RB
1979	3305	33	right	right	RB
1979	3305	34	for	for	IN
1979	3305	35	...	...	:
1979	3305	36	-	-	SYM
1979	3305	37	6	6	CD
1979	3305	38	DIPS	DIPS	NNPS
1979	3305	39	AND	and	CC
1979	3305	40	SPREADS	spreads	NN
1979	3305	41	-	-	HYPH
1979	3305	42	5	5	CD
1979	3305	43	CHICKEN	CHICKEN	NNS
1979	3305	44	"	"	``
1979	3305	45	NIBBLES	NIBBLES	NNP
1979	3305	46	"	"	''
1979	3305	47	TAKE	take	VB
1979	3305	48	THE	the	DT
1979	3305	49	HEAT	heat	NN
1979	3305	50	OUT	out	IN
1979	3305	51	OF	of	IN
1979	3305	52	SUMMER	summer	NN
1979	3305	53	ENTERTAINING	entertain	VBG
1979	3305	54	Summer	summer	NN
1979	3305	55	parties	party	NNS
1979	3305	56	come	come	VBP
1979	3305	57	in	in	IN
1979	3305	58	all	all	DT
1979	3305	59	shapes	shape	NNS
1979	3305	60	and	and	CC
1979	3305	61	sizes	size	NNS
1979	3305	62	.	.	.
1979	3306	1	Some	some	DT
1979	3306	2	are	be	VBP
1979	3306	3	small	small	JJ
1979	3306	4	and	and	CC
1979	3306	5	happen	happen	VB
1979	3306	6	on	on	IN
1979	3306	7	the	the	DT
1979	3306	8	spur	spur	NN
1979	3306	9	of	of	IN
1979	3306	10	the	the	DT
1979	3306	11	moment	moment	NN
1979	3306	12	.	.	.
1979	3307	1	Others	other	NNS
1979	3307	2	are	be	VBP
1979	3307	3	great	great	JJ
1979	3307	4	boisterous	boisterous	JJ
1979	3307	5	affairs	affair	NNS
1979	3307	6	that	that	WDT
1979	3307	7	roll	roll	VBP
1979	3307	8	across	across	IN
1979	3307	9	the	the	DT
1979	3307	10	lawn	lawn	NN
1979	3307	11	or	or	CC
1979	3307	12	down	down	IN
1979	3307	13	the	the	DT
1979	3307	14	beach	beach	NN
1979	3307	15	.	.	.
1979	3308	1	They	-PRON-	PRP
1979	3308	2	're	be	VBP
1979	3308	3	fun	fun	JJ
1979	3308	4	.	.	.
1979	3309	1	They	-PRON-	PRP
1979	3309	2	're	be	VBP
1979	3309	3	happy	happy	JJ
1979	3309	4	.	.	.
1979	3310	1	They	-PRON-	PRP
1979	3310	2	also	also	RB
1979	3310	3	can	can	MD
1979	3310	4	be	be	VB
1979	3310	5	lots	lot	NNS
1979	3310	6	of	of	IN
1979	3310	7	work	work	NN
1979	3310	8	,	,	,
1979	3310	9	but	but	CC
1979	3310	10	one	one	CD
1979	3310	11	of	of	IN
1979	3310	12	the	the	DT
1979	3310	13	nicest	nice	JJS
1979	3310	14	shortcuts	shortcut	NNS
1979	3310	15	I	-PRON-	PRP
1979	3310	16	know	know	VBP
1979	3310	17	is	be	VBZ
1979	3310	18	the	the	DT
1979	3310	19	pre	pre	JJ
1979	3310	20	-	-	JJ
1979	3310	21	cooked	cooked	JJ
1979	3310	22	nuggets	nugget	NNS
1979	3310	23	,	,	,
1979	3310	24	tenders	tender	NNS
1979	3310	25	,	,	,
1979	3310	26	or	or	CC
1979	3310	27	wings	wing	NNS
1979	3310	28	.	.	.
1979	3311	1	Straight	straight	RB
1979	3311	2	from	from	IN
1979	3311	3	the	the	DT
1979	3311	4	package	package	NN
1979	3311	5	or	or	CC
1979	3311	6	warmed	warm	VBN
1979	3311	7	for	for	IN
1979	3311	8	serving	serve	VBG
1979	3311	9	,	,	,
1979	3311	10	they	-PRON-	PRP
1979	3311	11	're	be	VBP
1979	3311	12	extra	extra	RB
1979	3311	13	tasty	tasty	NNP
1979	3311	14	dunked	dunk	VBD
1979	3311	15	into	into	IN
1979	3311	16	a	a	DT
1979	3311	17	quick	quick	JJ
1979	3311	18	dip	dip	NN
1979	3311	19	.	.	.
1979	3312	1	I	-PRON-	PRP
1979	3312	2	sometimes	sometimes	RB
1979	3312	3	have	have	VBP
1979	3312	4	an	an	DT
1979	3312	5	assortment	assortment	NN
1979	3312	6	of	of	IN
1979	3312	7	store-	store-	NN
1979	3312	8	bought	buy	VBN
1979	3312	9	mustards	mustard	NNS
1979	3312	10	available	available	JJ
1979	3312	11	,	,	,
1979	3312	12	each	each	DT
1979	3312	13	in	in	IN
1979	3312	14	a	a	DT
1979	3312	15	pretty	pretty	JJ
1979	3312	16	dish	dish	NN
1979	3312	17	.	.	.
1979	3313	1	Or	or	CC
1979	3313	2	,	,	,
1979	3313	3	when	when	WRB
1979	3313	4	there	there	EX
1979	3313	5	's	be	VBZ
1979	3313	6	more	more	JJR
1979	3313	7	time	time	NN
1979	3313	8	,	,	,
1979	3313	9	I	-PRON-	PRP
1979	3313	10	'd	'd	MD
1979	3313	11	use	use	VB
1979	3313	12	one	one	CD
1979	3313	13	of	of	IN
1979	3313	14	these	these	DT
1979	3313	15	Perdue	Perdue	NNP
1979	3313	16	recipes	recipe	NNS
1979	3313	17	for	for	IN
1979	3313	18	dips	dip	NNS
1979	3313	19	.	.	.
1979	3314	1	COOL	cool	NN
1979	3314	2	AND	and	CC
1979	3314	3	CREAMY	CREAMY	NNP
1979	3314	4	AVOCADO	AVOCADO	NNP
1979	3314	5	DIPMakes	dipmake	NNS
1979	3314	6	about	about	IN
1979	3314	7	1	1	CD
1979	3314	8	-	-	SYM
1979	3314	9	1/	1/	CD
1979	3314	10	Home	home	NN
1979	3314	11	economist	economist	NN
1979	3314	12	Pat	Pat	NNP
1979	3314	13	Cobe	Cobe	NNP
1979	3314	14	developed	develop	VBD
1979	3314	15	many	many	JJ
1979	3314	16	of	of	IN
1979	3314	17	the	the	DT
1979	3314	18	dips	dip	NNS
1979	3314	19	for	for	IN
1979	3314	20	Perdue	Perdue	NNP
1979	3314	21	.	.	.
1979	3315	1	I	-PRON-	PRP
1979	3315	2	asked	ask	VBD
1979	3315	3	her	-PRON-	PRP$
1979	3315	4	how	how	WRB
1979	3315	5	she	-PRON-	PRP
1979	3315	6	got	get	VBD
1979	3315	7	her	-PRON-	PRP$
1979	3315	8	ideas	idea	NNS
1979	3315	9	,	,	,
1979	3315	10	and	and	CC
1979	3315	11	learned	learn	VBD
1979	3315	12	that	that	IN
1979	3315	13	when	when	WRB
1979	3315	14	composing	compose	VBG
1979	3315	15	a	a	DT
1979	3315	16	recipe	recipe	NN
1979	3315	17	she	-PRON-	PRP
1979	3315	18	starts	start	VBZ
1979	3315	19	out	out	RP
1979	3315	20	by	by	IN
1979	3315	21	imagining	imagine	VBG
1979	3315	22	all	all	PDT
1979	3315	23	the	the	DT
1979	3315	24	dips	dip	NNS
1979	3315	25	she	-PRON-	PRP
1979	3315	26	's	be	VBZ
1979	3315	27	sampled	sample	VBN
1979	3315	28	at	at	IN
1979	3315	29	restaurants	restaurant	NNS
1979	3315	30	or	or	CC
1979	3315	31	food	food	NN
1979	3315	32	conventions	convention	NNS
1979	3315	33	or	or	CC
1979	3315	34	parties	party	NNS
1979	3315	35	,	,	,
1979	3315	36	or	or	CC
1979	3315	37	ones	one	NNS
1979	3315	38	she	-PRON-	PRP
1979	3315	39	's	be	VBZ
1979	3315	40	read	read	VBN
1979	3315	41	about	about	IN
1979	3315	42	in	in	IN
1979	3315	43	magazines	magazine	NNS
1979	3315	44	and	and	CC
1979	3315	45	cookbooks	cookbook	NNS
1979	3315	46	.	.	.
1979	3316	1	Then	then	RB
1979	3316	2	in	in	IN
1979	3316	3	her	-PRON-	PRP$
1979	3316	4	imagination	imagination	NN
1979	3316	5	,	,	,
1979	3316	6	she	-PRON-	PRP
1979	3316	7	puts	put	VBZ
1979	3316	8	together	together	RB
1979	3316	9	the	the	DT
1979	3316	10	best	good	JJS
1979	3316	11	ideas	idea	NNS
1979	3316	12	from	from	IN
1979	3316	13	all	all	DT
1979	3316	14	of	of	IN
1979	3316	15	them	-PRON-	PRP
1979	3316	16	.	.	.
1979	3317	1	As	as	IN
1979	3317	2	she	-PRON-	PRP
1979	3317	3	sorts	sort	VBZ
1979	3317	4	these	these	DT
1979	3317	5	ideas	idea	NNS
1979	3317	6	around	around	RB
1979	3317	7	in	in	IN
1979	3317	8	her	-PRON-	PRP$
1979	3317	9	mind	mind	NN
1979	3317	10	,	,	,
1979	3317	11	she	-PRON-	PRP
1979	3317	12	'll	will	MD
1979	3317	13	come	come	VB
1979	3317	14	up	up	RP
1979	3317	15	with	with	IN
1979	3317	16	something	something	NN
1979	3317	17	new	new	JJ
1979	3317	18	,	,	,
1979	3317	19	and	and	CC
1979	3317	20	then	then	RB
1979	3317	21	she	-PRON-	PRP
1979	3317	22	'll	will	MD
1979	3317	23	test	test	VB
1979	3317	24	it	-PRON-	PRP
1979	3317	25	.	.	.
1979	3318	1	Of	of	IN
1979	3318	2	all	all	PDT
1979	3318	3	the	the	DT
1979	3318	4	ones	one	NNS
1979	3318	5	she	-PRON-	PRP
1979	3318	6	thinks	think	VBZ
1979	3318	7	of	of	IN
1979	3318	8	,	,	,
1979	3318	9	the	the	DT
1979	3318	10	only	only	JJ
1979	3318	11	ones	one	NNS
1979	3318	12	that	that	WDT
1979	3318	13	she	-PRON-	PRP
1979	3318	14	would	would	MD
1979	3318	15	consider	consider	VB
1979	3318	16	actually	actually	RB
1979	3318	17	recommending	recommend	VBG
1979	3318	18	to	to	IN
1979	3318	19	Perdue	Perdue	NNP
1979	3318	20	,	,	,
1979	3318	21	would	would	MD
1979	3318	22	have	have	VB
1979	3318	23	to	to	TO
1979	3318	24	meet	meet	VB
1979	3318	25	her	-PRON-	PRP$
1979	3318	26	criteria	criterion	NNS
1979	3318	27	of	of	IN
1979	3318	28	being	be	VBG
1979	3318	29	"	"	``
1979	3318	30	real	real	JJ
1979	3318	31	food	food	NN
1979	3318	32	for	for	IN
1979	3318	33	real	real	JJ
1979	3318	34	people	people	NNS
1979	3318	35	.	.	.
1979	3318	36	"	"	''
1979	3319	1	Like	like	IN
1979	3319	2	this	this	DT
1979	3319	3	one	one	NN
1979	3319	4	.	.	.
1979	3320	1	4	4	CD
1979	3320	2	cups	cup	NNS
1979	3320	3	1	1	CD
1979	3320	4	ripe	ripe	NNP
1979	3320	5	avocado	avocado	NNP
1979	3320	6	,	,	,
1979	3320	7	peeled	peel	VBN
1979	3320	8	and	and	CC
1979	3320	9	seed	seed	NN
1979	3320	10	removed	remove	VBN
1979	3320	11	1/4	1/4	CD
1979	3320	12	cup	cup	NN
1979	3320	13	chopped	chop	VBN
1979	3320	14	scallions	scallion	NNS
1979	3320	15	1	1	CD
1979	3320	16	tablespoon	tablespoon	NN
1979	3320	17	lime	lime	NN
1979	3320	18	or	or	CC
1979	3320	19	lemon	lemon	NN
1979	3320	20	juice	juice	NN
1979	3320	21	1/2	1/2	CD
1979	3320	22	teaspoon	teaspoon	NN
1979	3320	23	salt	salt	NN
1979	3320	24	or	or	CC
1979	3320	25	to	to	TO
1979	3320	26	taste	taste	VB
1979	3320	27	1/2	1/2	CD
1979	3320	28	cup	cup	NN
1979	3320	29	sour	sour	JJ
1979	3320	30	cream	cream	NN
1979	3320	31	In	in	IN
1979	3320	32	small	small	JJ
1979	3320	33	bowl	bowl	NN
1979	3320	34	with	with	IN
1979	3320	35	fork	fork	NN
1979	3320	36	,	,	,
1979	3320	37	mash	mash	NNP
1979	3320	38	avocado	avocado	NNP
1979	3320	39	.	.	.
1979	3321	1	Add	add	VB
1979	3321	2	green	green	JJ
1979	3321	3	scallions	scallion	NNS
1979	3321	4	,	,	,
1979	3321	5	lime	lime	NN
1979	3321	6	juice	juice	NN
1979	3321	7	and	and	CC
1979	3321	8	salt	salt	NN
1979	3321	9	;	;	:
1979	3321	10	blend	blend	NN
1979	3321	11	well	well	RB
1979	3321	12	.	.	.
1979	3322	1	Stir	stir	VB
1979	3322	2	in	in	IN
1979	3322	3	sour	sour	JJ
1979	3322	4	cream	cream	NN
1979	3322	5	.	.	.
1979	3323	1	Serve	serve	VB
1979	3323	2	immediately	immediately	RB
1979	3323	3	or	or	CC
1979	3323	4	refrigerate	refrigerate	VB
1979	3323	5	until	until	IN
1979	3323	6	ready	ready	JJ
1979	3323	7	to	to	TO
1979	3323	8	serve	serve	VB
1979	3323	9	.	.	.
1979	3324	1	CREOLE	CREOLE	NNP
1979	3324	2	DIPMakes	dipmake	NNS
1979	3324	3	about	about	IN
1979	3324	4	1	1	CD
1979	3324	5	cup	cup	NN
1979	3324	6	2/3	2/3	CD
1979	3324	7	cup	cup	NN
1979	3324	8	bottled	bottled	JJ
1979	3324	9	chili	chili	NN
1979	3324	10	sauce	sauce	NN
1979	3324	11	1	1	CD
1979	3324	12	tablespoon	tablespoon	NN
1979	3324	13	prepared	prepare	VBN
1979	3324	14	horseradish	horseradish	NNP
1979	3324	15	(	(	-LRB-
1979	3324	16	optional	optional	JJ
1979	3324	17	)	)	-RRB-
1979	3324	18	1	1	CD
1979	3324	19	tablespoon	tablespoon	NN
1979	3324	20	Worcestershire	Worcestershire	NNP
1979	3324	21	sauce	sauce	NN
1979	3324	22	1	1	CD
1979	3324	23	tablespoon	tablespoon	NN
1979	3324	24	minced	mince	VBN
1979	3324	25	fresh	fresh	JJ
1979	3324	26	parsley	parsley	NNP
1979	3324	27	1	1	CD
1979	3324	28	tablespoon	tablespoon	NN
1979	3324	29	minced	mince	VBN
1979	3324	30	scallion	scallion	NN
1979	3324	31	1	1	CD
1979	3324	32	tablespoon	tablespoon	NN
1979	3324	33	minced	mince	VBD
1979	3324	34	celery	celery	NN
1979	3324	35	In	in	IN
1979	3324	36	small	small	JJ
1979	3324	37	bowl	bowl	NN
1979	3324	38	,	,	,
1979	3324	39	combine	combine	VB
1979	3324	40	all	all	DT
1979	3324	41	ingredients	ingredient	NNS
1979	3324	42	.	.	.
1979	3325	1	If	if	IN
1979	3325	2	time	time	NN
1979	3325	3	allows	allow	VBZ
1979	3325	4	,	,	,
1979	3325	5	let	let	VB
1979	3325	6	stand	stand	VB
1979	3325	7	at	at	IN
1979	3325	8	room	room	NN
1979	3325	9	temperature	temperature	NN
1979	3325	10	1	1	CD
1979	3325	11	hour	hour	NN
1979	3325	12	for	for	IN
1979	3325	13	flavors	flavor	NNS
1979	3325	14	to	to	TO
1979	3325	15	blend	blend	VB
1979	3325	16	.	.	.
1979	3326	1	GARLICKY	GARLICKY	NNP
1979	3326	2	SWEET	SWEET	NNP
1979	3326	3	-	-	HYPH
1979	3326	4	SOUR	SOUR	NNP
1979	3326	5	DIPMakes	dipmake	NNS
1979	3326	6	3/4	3/4	CD
1979	3326	7	cup	cup	NN
1979	3326	8	2/3	2/3	CD
1979	3326	9	cup	cup	NN
1979	3326	10	packed	pack	VBN
1979	3326	11	brown	brown	NNP
1979	3326	12	sugar	sugar	NN
1979	3326	13	1/3	1/3	CD
1979	3326	14	cup	cup	NN
1979	3326	15	chicken	chicken	NNP
1979	3326	16	broth	broth	NN
1979	3326	17	1	1	CD
1979	3326	18	tablespoon	tablespoon	NN
1979	3326	19	soy	soy	NN
1979	3326	20	sauce	sauce	NN
1979	3326	21	1	1	CD
1979	3326	22	clove	clove	NNP
1979	3326	23	garlic	garlic	NNP
1979	3326	24	,	,	,
1979	3326	25	minced	mince	VBD
1979	3326	26	2	2	CD
1979	3326	27	tablespoons	tablespoon	NNS
1979	3326	28	cider	cider	NN
1979	3326	29	vinegar	vinegar	NN
1979	3326	30	1	1	CD
1979	3326	31	tablespoon	tablespoon	NN
1979	3326	32	cornstarch	cornstarch	NN
1979	3326	33	In	in	IN
1979	3326	34	small	small	JJ
1979	3326	35	saucepan	saucepan	NN
1979	3326	36	,	,	,
1979	3326	37	combine	combine	VB
1979	3326	38	brown	brown	NNP
1979	3326	39	sugar	sugar	NNP
1979	3326	40	,	,	,
1979	3326	41	broth	broth	NN
1979	3326	42	,	,	,
1979	3326	43	soy	soy	NN
1979	3326	44	sauce	sauce	NN
1979	3326	45	and	and	CC
1979	3326	46	garlic	garlic	NN
1979	3326	47	;	;	:
1979	3326	48	mix	mix	VB
1979	3326	49	well	well	RB
1979	3326	50	.	.	.
1979	3327	1	In	in	IN
1979	3327	2	cup	cup	NN
1979	3327	3	,	,	,
1979	3327	4	blend	blend	NN
1979	3327	5	vinegar	vinegar	NN
1979	3327	6	and	and	CC
1979	3327	7	cornstarch	cornstarch	NN
1979	3327	8	until	until	IN
1979	3327	9	smooth	smooth	JJ
1979	3327	10	;	;	:
1979	3327	11	stir	stir	VB
1979	3327	12	into	into	IN
1979	3327	13	saucepan	saucepan	NN
1979	3327	14	and	and	CC
1979	3327	15	place	place	NN
1979	3327	16	over	over	IN
1979	3327	17	medium	medium	JJ
1979	3327	18	heat	heat	NN
1979	3327	19	.	.	.
1979	3328	1	Bring	bring	VB
1979	3328	2	to	to	IN
1979	3328	3	a	a	DT
1979	3328	4	boil	boil	NN
1979	3328	5	;	;	:
1979	3328	6	cook	cook	NNP
1979	3328	7	3	3	CD
1979	3328	8	to	to	IN
1979	3328	9	5	5	CD
1979	3328	10	minutes	minute	NNS
1979	3328	11	until	until	IN
1979	3328	12	mixture	mixture	NN
1979	3328	13	thickens	thicken	VBZ
1979	3328	14	and	and	CC
1979	3328	15	becomes	become	VBZ
1979	3328	16	slightly	slightly	RB
1979	3328	17	reduced	reduce	VBN
1979	3328	18	,	,	,
1979	3328	19	stirring	stir	VBG
1979	3328	20	frequently	frequently	RB
1979	3328	21	.	.	.
1979	3329	1	Serve	serve	VB
1979	3329	2	warm	warm	JJ
1979	3329	3	or	or	CC
1979	3329	4	at	at	IN
1979	3329	5	room	room	NN
1979	3329	6	temperature	temperature	NN
1979	3329	7	.	.	.
1979	3330	1	MEXICALI	MEXICALI	NNS
1979	3330	2	CHEESE	cheese	NN
1979	3330	3	DIPMakes	dipmake	NNS
1979	3330	4	about	about	RB
1979	3330	5	2	2	CD
1979	3330	6	cups	cup	NNS
1979	3330	7	1	1	CD
1979	3330	8	can	can	NN
1979	3330	9	(	(	-LRB-
1979	3330	10	11-ounces	11-ounces	CD
1979	3330	11	)	)	-RRB-
1979	3330	12	condensed	condense	VBN
1979	3330	13	Cheddar	Cheddar	NNP
1979	3330	14	cheese	cheese	NN
1979	3330	15	soup	soup	NN
1979	3330	16	1	1	CD
1979	3330	17	cup	cup	NN
1979	3330	18	shredded	shred	VBD
1979	3330	19	Monterey	Monterey	NNP
1979	3330	20	Jack	Jack	NNP
1979	3330	21	cheese	cheese	NN
1979	3330	22	with	with	IN
1979	3330	23	Jalapeno	Jalapeno	NNP
1979	3330	24	peppers	pepper	NNS
1979	3330	25	1/2	1/2	CD
1979	3330	26	teaspoon	teaspoon	NN
1979	3330	27	ground	ground	NN
1979	3330	28	cumin	cumin	NNP
1979	3330	29	1/2	1/2	CD
1979	3330	30	cup	cup	NNP
1979	3330	31	sour	sour	NNP
1979	3330	32	cream	cream	NN
1979	3330	33	1/4	1/4	CD
1979	3330	34	cup	cup	NN
1979	3330	35	chopped	chop	VBN
1979	3330	36	pimentos	pimento	NNS
1979	3330	37	or	or	CC
1979	3330	38	tomatoes	tomato	NNS
1979	3330	39	Tabasco	Tabasco	NNP
1979	3330	40	(	(	-LRB-
1979	3330	41	optional	optional	JJ
1979	3330	42	)	)	-RRB-
1979	3330	43	In	in	IN
1979	3330	44	small	small	JJ
1979	3330	45	saucepan	saucepan	NN
1979	3330	46	,	,	,
1979	3330	47	combine	combine	VB
1979	3330	48	undiluted	undiluted	JJ
1979	3330	49	soup	soup	NN
1979	3330	50	,	,	,
1979	3330	51	shredded	shredded	JJ
1979	3330	52	cheese	cheese	NN
1979	3330	53	and	and	CC
1979	3330	54	cumin	cumin	NN
1979	3330	55	.	.	.
1979	3331	1	Place	place	NN
1979	3331	2	over	over	IN
1979	3331	3	low	low	JJ
1979	3331	4	heat	heat	NN
1979	3331	5	and	and	CC
1979	3331	6	cook	cook	NN
1979	3331	7	until	until	IN
1979	3331	8	cheese	cheese	NN
1979	3331	9	is	be	VBZ
1979	3331	10	completely	completely	RB
1979	3331	11	melted	melt	VBN
1979	3331	12	,	,	,
1979	3331	13	stirring	stir	VBG
1979	3331	14	constantly	constantly	RB
1979	3331	15	.	.	.
1979	3332	1	Remove	remove	VB
1979	3332	2	from	from	IN
1979	3332	3	heat	heat	NN
1979	3332	4	;	;	:
1979	3332	5	stir	stir	NN
1979	3332	6	in	in	IN
1979	3332	7	sour	sour	JJ
1979	3332	8	cream	cream	NN
1979	3332	9	,	,	,
1979	3332	10	pimentos	pimento	NNS
1979	3332	11	and	and	CC
1979	3332	12	hot	hot	JJ
1979	3332	13	pepper	pepper	NN
1979	3332	14	sauce	sauce	NN
1979	3332	15	to	to	TO
1979	3332	16	taste	taste	VB
1979	3332	17	,	,	,
1979	3332	18	if	if	IN
1979	3332	19	desired	desire	VBN
1979	3332	20	.	.	.
1979	3333	1	To	to	TO
1979	3333	2	serve	serve	VB
1979	3333	3	,	,	,
1979	3333	4	keep	keep	VB
1979	3333	5	warm	warm	JJ
1979	3333	6	in	in	IN
1979	3333	7	fondue	fondue	JJ
1979	3333	8	pot	pot	NN
1979	3333	9	,	,	,
1979	3333	10	chafing	chafe	VBG
1979	3333	11	dish	dish	NN
1979	3333	12	or	or	CC
1979	3333	13	heatproof	heatproof	NN
1979	3333	14	bowl	bowl	NN
1979	3333	15	set	set	VBN
1979	3333	16	on	on	IN
1979	3333	17	warming	warm	VBG
1979	3333	18	tray	tray	NN
1979	3333	19	.	.	.
1979	3334	1	RED	red	JJ
1979	3334	2	PEPPER	PEPPER	NNP
1979	3334	3	DIPMakes	dipmake	NNS
1979	3334	4	about	about	RB
1979	3334	5	1	1	CD
1979	3334	6	-	-	SYM
1979	3334	7	1/3	1/3	CD
1979	3334	8	cups	cup	NNS
1979	3334	9	1	1	CD
1979	3334	10	jar	jar	NN
1979	3334	11	(	(	-LRB-
1979	3334	12	7-ounces	7-ounces	CD
1979	3334	13	)	)	-RRB-
1979	3334	14	roasted	roast	VBD
1979	3334	15	red	red	JJ
1979	3334	16	peppers	pepper	NNS
1979	3334	17	,	,	,
1979	3334	18	drained	drain	VBD
1979	3334	19	1	1	CD
1979	3334	20	clove	clove	NNP
1979	3334	21	garlic	garlic	NNP
1979	3334	22	,	,	,
1979	3334	23	quartered	quarter	VBD
1979	3334	24	1/2	1/2	CD
1979	3334	25	teaspoon	teaspoon	NN
1979	3334	26	ground	ground	NN
1979	3334	27	cumin	cumin	NNP
1979	3334	28	1	1	CD
1979	3334	29	cup	cup	NNP
1979	3334	30	plain	plain	JJ
1979	3334	31	lowfat	lowfat	NN
1979	3334	32	yogurt	yogurt	NNP
1979	3334	33	In	in	IN
1979	3334	34	blender	blender	NN
1979	3334	35	or	or	CC
1979	3334	36	food	food	NN
1979	3334	37	processor	processor	NN
1979	3334	38	,	,	,
1979	3334	39	puree	puree	VB
1979	3334	40	red	red	JJ
1979	3334	41	peppers	pepper	NNS
1979	3334	42	,	,	,
1979	3334	43	garlic	garlic	NN
1979	3334	44	and	and	CC
1979	3334	45	cumin	cumin	NN
1979	3334	46	.	.	.
1979	3335	1	Add	add	VB
1979	3335	2	yogurt	yogurt	NN
1979	3335	3	;	;	:
1979	3335	4	blend	blend	NN
1979	3335	5	or	or	CC
1979	3335	6	process	process	VB
1979	3335	7	a	a	DT
1979	3335	8	few	few	JJ
1979	3335	9	seconds	second	NNS
1979	3335	10	just	just	RB
1979	3335	11	until	until	IN
1979	3335	12	mixed	mixed	JJ
1979	3335	13	.	.	.
1979	3336	1	Chill	chill	VB
1979	3336	2	several	several	JJ
1979	3336	3	hours	hour	NNS
1979	3336	4	or	or	CC
1979	3336	5	overnight	overnight	RB
1979	3336	6	to	to	TO
1979	3336	7	blend	blend	VB
1979	3336	8	flavors	flavor	NNS
1979	3336	9	.	.	.
1979	3337	1	SPICY	SPICY	NNP
1979	3337	2	CRANBERRY	CRANBERRY	NNP
1979	3337	3	-	-	HYPH
1979	3337	4	ORANGE	ORANGE	NNP
1979	3337	5	DIPMakes	dipmake	NNS
1979	3337	6	about	about	IN
1979	3337	7	1	1	CD
1979	3337	8	cup	cup	NN
1979	3337	9	1	1	CD
1979	3337	10	cup	cup	NN
1979	3337	11	prepared	prepared	JJ
1979	3337	12	cranberry	cranberry	NN
1979	3337	13	sauce	sauce	NN
1979	3337	14	2	2	CD
1979	3337	15	tablespoons	tablespoon	NNS
1979	3337	16	fresh	fresh	JJ
1979	3337	17	orange	orange	NN
1979	3337	18	juice	juice	NN
1979	3337	19	1	1	CD
1979	3337	20	tablespoon	tablespoon	NN
1979	3337	21	port	port	NN
1979	3337	22	or	or	CC
1979	3337	23	Marsala	Marsala	NNP
1979	3337	24	wine	wine	NN
1979	3337	25	(	(	-LRB-
1979	3337	26	optional	optional	JJ
1979	3337	27	)	)	-RRB-
1979	3337	28	1	1	CD
1979	3337	29	tablespoon	tablespoon	NN
1979	3337	30	fresh	fresh	JJ
1979	3337	31	lemon	lemon	NN
1979	3337	32	juice	juice	NN
1979	3337	33	3/4	3/4	CD
1979	3337	34	teaspoon	teaspoon	NN
1979	3337	35	dry	dry	JJ
1979	3337	36	mustard	mustard	NN
1979	3337	37	1/2	1/2	CD
1979	3337	38	teaspoon	teaspoon	NN
1979	3337	39	ground	ground	NN
1979	3337	40	ginger	ginger	NN
1979	3337	41	In	in	IN
1979	3337	42	blender	blender	NN
1979	3337	43	or	or	CC
1979	3337	44	food	food	NN
1979	3337	45	processor	processor	NN
1979	3337	46	,	,	,
1979	3337	47	puree	puree	VBP
1979	3337	48	all	all	DT
1979	3337	49	ingredients	ingredient	NNS
1979	3337	50	.	.	.
1979	3338	1	If	if	IN
1979	3338	2	time	time	NN
1979	3338	3	allows	allow	VBZ
1979	3338	4	,	,	,
1979	3338	5	let	let	VB
1979	3338	6	stand	stand	VB
1979	3338	7	at	at	IN
1979	3338	8	room	room	NN
1979	3338	9	temperature	temperature	NN
1979	3338	10	1	1	CD
1979	3338	11	hour	hour	NN
1979	3338	12	for	for	IN
1979	3338	13	flavors	flavor	NNS
1979	3338	14	to	to	TO
1979	3338	15	blend	blend	VB
1979	3338	16	.	.	.
1979	3339	1	APPETIZERS	APPETIZERS	NNP
1979	3339	2	-	-	:
1979	3339	3	14	14	CD
1979	3339	4	CHICKEN	CHICKEN	NNS
1979	3339	5	COCKTAIL	cocktail	JJ
1979	3339	6	PUFFS	puffs	NN
1979	3339	7	Makes	make	VBZ
1979	3339	8	36	36	CD
1979	3339	9	puffs	puff	NNS
1979	3339	10	The	the	DT
1979	3339	11	cocktail	cocktail	NN
1979	3339	12	puff	puff	NN
1979	3339	13	is	be	VBZ
1979	3339	14	great	great	JJ
1979	3339	15	when	when	WRB
1979	3339	16	stuffed	stuff	VBN
1979	3339	17	with	with	IN
1979	3339	18	chicken	chicken	NN
1979	3339	19	.	.	.
1979	3340	1	I	-PRON-	PRP
1979	3340	2	sometimes	sometimes	RB
1979	3340	3	keep	keep	VBP
1979	3340	4	these	these	DT
1979	3340	5	puffs	puff	NNS
1979	3340	6	,	,	,
1979	3340	7	unfilled	unfilled	JJ
1979	3340	8	,	,	,
1979	3340	9	in	in	IN
1979	3340	10	the	the	DT
1979	3340	11	freezer	freezer	NN
1979	3340	12	to	to	TO
1979	3340	13	have	have	VB
1979	3340	14	available	available	JJ
1979	3340	15	when	when	WRB
1979	3340	16	I	-PRON-	PRP
1979	3340	17	need	need	VBP
1979	3340	18	something	something	NN
1979	3340	19	on	on	IN
1979	3340	20	short	short	JJ
1979	3340	21	notice	notice	NN
1979	3340	22	.	.	.
1979	3341	1	You	-PRON-	PRP
1979	3341	2	do	do	VBP
1979	3341	3	n't	not	RB
1979	3341	4	need	need	VB
1979	3341	5	to	to	TO
1979	3341	6	thaw	thaw	VB
1979	3341	7	them	-PRON-	PRP
1979	3341	8	before	before	IN
1979	3341	9	stuffing	stuff	VBG
1979	3341	10	.	.	.
1979	3342	1	Cocktail	cocktail	NN
1979	3342	2	Puffs	Puffs	NNP
1979	3342	3	1/4	1/4	CD
1979	3342	4	cup	cup	NN
1979	3342	5	water	water	NN
1979	3342	6	3	3	CD
1979	3342	7	tablespoons	tablespoon	NNS
1979	3342	8	butter	butter	NN
1979	3342	9	or	or	CC
1979	3342	10	margarine	margarine	NN
1979	3342	11	1/8	1/8	CD
1979	3342	12	teaspoon	teaspoon	NN
1979	3342	13	salt	salt	NN
1979	3342	14	1/4	1/4	CD
1979	3342	15	cup	cup	NN
1979	3342	16	flour	flour	NN
1979	3342	17	1	1	CD
1979	3342	18	egg	egg	NN
1979	3342	19	,	,	,
1979	3342	20	unbeaten	unbeaten	RB
1979	3342	21	1/4	1/4	CD
1979	3342	22	cup	cup	NN
1979	3342	23	grated	grate	VBD
1979	3342	24	Swiss	swiss	JJ
1979	3342	25	cheese	cheese	NN
1979	3342	26	Preheat	Preheat	NNP
1979	3342	27	oven	oven	VBD
1979	3342	28	to	to	IN
1979	3342	29	350oF.	350of.	CD
1979	3343	1	In	in	IN
1979	3343	2	a	a	DT
1979	3343	3	saucepan	saucepan	NN
1979	3343	4	over	over	IN
1979	3343	5	medium	medium	NNP
1979	3343	6	heat	heat	NNP
1979	3343	7	,	,	,
1979	3343	8	heat	heat	NN
1979	3343	9	butter	butter	NN
1979	3343	10	in	in	IN
1979	3343	11	water	water	NN
1979	3343	12	until	until	IN
1979	3343	13	melted	melt	VBN
1979	3343	14	.	.	.
1979	3344	1	Add	add	VB
1979	3344	2	salt	salt	NN
1979	3344	3	and	and	CC
1979	3344	4	flour	flour	NN
1979	3344	5	all	all	DT
1979	3344	6	at	at	IN
1979	3344	7	once	once	RB
1979	3344	8	and	and	CC
1979	3344	9	stir	stir	VB
1979	3344	10	vigorously	vigorously	RB
1979	3344	11	until	until	IN
1979	3344	12	ball	ball	NN
1979	3344	13	forms	form	NNS
1979	3344	14	in	in	IN
1979	3344	15	center	center	NN
1979	3344	16	of	of	IN
1979	3344	17	pan	pan	NNP
1979	3344	18	.	.	.
1979	3345	1	Remove	remove	VB
1979	3345	2	from	from	IN
1979	3345	3	heat	heat	NN
1979	3345	4	and	and	CC
1979	3345	5	let	let	VB
1979	3345	6	stand	stand	VB
1979	3345	7	5	5	CD
1979	3345	8	minutes	minute	NNS
1979	3345	9	.	.	.
1979	3346	1	Add	add	VB
1979	3346	2	egg	egg	NN
1979	3346	3	and	and	CC
1979	3346	4	beat	beat	VBD
1979	3346	5	until	until	IN
1979	3346	6	smooth	smooth	JJ
1979	3346	7	,	,	,
1979	3346	8	add	add	VB
1979	3346	9	cheese	cheese	NN
1979	3346	10	.	.	.
1979	3347	1	Mixture	mixture	NN
1979	3347	2	should	should	MD
1979	3347	3	be	be	VB
1979	3347	4	very	very	RB
1979	3347	5	stiff	stiff	JJ
1979	3347	6	.	.	.
1979	3348	1	Drop	drop	VB
1979	3348	2	by	by	IN
1979	3348	3	teaspoonful	teaspoonful	JJ
1979	3348	4	on	on	IN
1979	3348	5	baking	bake	VBG
1979	3348	6	sheet	sheet	NN
1979	3348	7	and	and	CC
1979	3348	8	bake	bake	NN
1979	3348	9	for	for	IN
1979	3348	10	about	about	RB
1979	3348	11	40	40	CD
1979	3348	12	minutes	minute	NNS
1979	3348	13	or	or	CC
1979	3348	14	until	until	IN
1979	3348	15	surface	surface	NN
1979	3348	16	is	be	VBZ
1979	3348	17	free	free	JJ
1979	3348	18	from	from	IN
1979	3348	19	beads	bead	NNS
1979	3348	20	of	of	IN
1979	3348	21	moisture	moisture	NN
1979	3348	22	.	.	.
1979	3349	1	Turn	turn	VB
1979	3349	2	off	off	RP
1979	3349	3	oven	oven	NN
1979	3349	4	and	and	CC
1979	3349	5	prop	prop	NNP
1979	3349	6	door	door	NNP
1979	3349	7	open	open	VBP
1979	3349	8	slightly	slightly	RB
1979	3349	9	by	by	IN
1979	3349	10	putting	put	VBG
1979	3349	11	a	a	DT
1979	3349	12	pot	pot	NN
1979	3349	13	holder	holder	NN
1979	3349	14	in	in	IN
1979	3349	15	the	the	DT
1979	3349	16	crack	crack	NN
1979	3349	17	.	.	.
1979	3350	1	Allow	allow	VB
1979	3350	2	puffs	puff	NNS
1979	3350	3	to	to	TO
1979	3350	4	cool	cool	VB
1979	3350	5	in	in	IN
1979	3350	6	oven	oven	NNP
1979	3350	7	.	.	.
1979	3351	1	Slice	slice	NN
1979	3351	2	crosswise	crosswise	NN
1979	3351	3	for	for	IN
1979	3351	4	stuffing	stuff	VBG
1979	3351	5	.	.	.
1979	3352	1	Filling	fill	VBG
1979	3352	2	2	2	CD
1979	3352	3	cups	cup	NNS
1979	3352	4	cooked	cook	VBN
1979	3352	5	chicken	chicken	NN
1979	3352	6	,	,	,
1979	3352	7	minced	mince	VBD
1979	3352	8	1/4	1/4	CD
1979	3352	9	cup	cup	NN
1979	3352	10	minced	mince	VBN
1979	3352	11	celery	celery	NN
1979	3352	12	3	3	CD
1979	3352	13	tablespoons	tablespoon	NNS
1979	3352	14	minced	mince	VBN
1979	3352	15	canned	canned	JJ
1979	3352	16	pimento	pimento	IN
1979	3352	17	2	2	CD
1979	3352	18	tablespoons	tablespoon	NNS
1979	3352	19	fresh	fresh	JJ
1979	3352	20	lemon	lemon	NN
1979	3352	21	juice	juice	NN
1979	3352	22	1	1	CD
1979	3352	23	tablespoon	tablespoon	NN
1979	3352	24	finely	finely	RB
1979	3352	25	chopped	chop	VBD
1979	3352	26	onion	onion	NN
1979	3352	27	1	1	CD
1979	3352	28	tablespoon	tablespoon	NN
1979	3352	29	minced	mince	VBD
1979	3352	30	fresh	fresh	JJ
1979	3352	31	tarragon	tarragon	NNP
1979	3352	32	or	or	CC
1979	3352	33	basil	basil	NNP
1979	3352	34	1/4	1/4	CD
1979	3352	35	cup	cup	NN
1979	3352	36	mayonnaise	mayonnaise	NN
1979	3352	37	or	or	CC
1979	3352	38	salad	salad	NN
1979	3352	39	dressing	dress	VBG
1979	3352	40	1/2	1/2	CD
1979	3352	41	teaspoon	teaspoon	NN
1979	3352	42	salt	salt	NN
1979	3352	43	or	or	CC
1979	3352	44	to	to	TO
1979	3352	45	taste	taste	VB
1979	3352	46	1/8	1/8	CD
1979	3352	47	teaspoon	teaspoon	NN
1979	3352	48	ground	ground	NN
1979	3352	49	pepper	pepper	NN
1979	3352	50	In	in	IN
1979	3352	51	a	a	DT
1979	3352	52	mixing	mix	VBG
1979	3352	53	bowl	bowl	NN
1979	3352	54	combine	combine	NN
1979	3352	55	chicken	chicken	NN
1979	3352	56	,	,	,
1979	3352	57	celery	celery	NN
1979	3352	58	,	,	,
1979	3352	59	pimento	pimento	JJ
1979	3352	60	,	,	,
1979	3352	61	lemon	lemon	NN
1979	3352	62	juice	juice	NN
1979	3352	63	,	,	,
1979	3352	64	onion	onion	NN
1979	3352	65	and	and	CC
1979	3352	66	tarragon	tarragon	NNP
1979	3352	67	lightly	lightly	RB
1979	3352	68	with	with	IN
1979	3352	69	mayonnaise	mayonnaise	NN
1979	3352	70	.	.	.
1979	3353	1	Season	season	NN
1979	3353	2	with	with	IN
1979	3353	3	salt	salt	NN
1979	3353	4	and	and	CC
1979	3353	5	pepper	pepper	NN
1979	3353	6	.	.	.
1979	3354	1	Fill	fill	VB
1979	3354	2	each	each	DT
1979	3354	3	puff	puff	NN
1979	3354	4	with	with	IN
1979	3354	5	about	about	RB
1979	3354	6	2	2	CD
1979	3354	7	teaspoons	teaspoon	NNS
1979	3354	8	of	of	IN
1979	3354	9	filling	fill	VBG
1979	3354	10	.	.	.
1979	3355	1	CHICKEN	CHICKEN	NNS
1979	3355	2	FRANK	FRANK	NNP
1979	3355	3	CARAWAY	CARAWAY	NNP
1979	3355	4	&	&	CC
1979	3355	5	KRAUT	KRAUT	NNP
1979	3355	6	ROLL	ROLL	NNP
1979	3355	7	-	-	HYPH
1979	3355	8	UPSMakes	upsmake	VBZ
1979	3355	9	about	about	RB
1979	3355	10	64	64	CD
1979	3355	11	You	-PRON-	PRP
1979	3355	12	can	can	MD
1979	3355	13	reheat	reheat	VB
1979	3355	14	the	the	DT
1979	3355	15	"	"	``
1979	3355	16	Roll	Roll	NNP
1979	3355	17	-	-	HYPH
1979	3355	18	Ups	Ups	NNP
1979	3355	19	"	"	''
1979	3355	20	by	by	IN
1979	3355	21	toasting	toast	VBG
1979	3355	22	briefly	briefly	RB
1979	3355	23	under	under	IN
1979	3355	24	the	the	DT
1979	3355	25	broiler	broiler	NN
1979	3355	26	after	after	IN
1979	3355	27	slicing	slice	VBG
1979	3355	28	.	.	.
1979	3356	1	2	2	CD
1979	3356	2	tubes	tube	NNS
1979	3356	3	(	(	-LRB-
1979	3356	4	10-ounces	10-ounces	CD
1979	3356	5	each	each	DT
1979	3356	6	)	)	-RRB-
1979	3356	7	refrigerated	refrigerate	VBD
1979	3356	8	white	white	JJ
1979	3356	9	dinner	dinner	NN
1979	3356	10	loaf	loaf	NN
1979	3356	11	2	2	CD
1979	3356	12	tablespoons	tablespoon	NNS
1979	3356	13	German	german	JJ
1979	3356	14	-	-	HYPH
1979	3356	15	style	style	NN
1979	3356	16	mustard	mustard	NN
1979	3356	17	1	1	CD
1979	3356	18	can	can	NN
1979	3356	19	(	(	-LRB-
1979	3356	20	7-ounces	7-ounces	CD
1979	3356	21	)	)	-RRB-
1979	3356	22	sauerkraut	sauerkraut	NN
1979	3356	23	,	,	,
1979	3356	24	drained	drain	VBD
1979	3356	25	1	1	CD
1979	3356	26	egg	egg	NN
1979	3356	27	,	,	,
1979	3356	28	beaten	beat	VBN
1979	3356	29	,	,	,
1979	3356	30	for	for	IN
1979	3356	31	glaze	glaze	NN
1979	3356	32	8	8	CD
1979	3356	33	chicken	chicken	NN
1979	3356	34	franks	frank	NNS
1979	3356	35	4	4	CD
1979	3356	36	tablespoons	tablespoon	NNS
1979	3356	37	caraway	caraway	JJ
1979	3356	38	seeds	seed	NNS
1979	3356	39	Preheat	Preheat	NNP
1979	3356	40	oven	oven	VBD
1979	3356	41	to	to	IN
1979	3356	42	350F.	350f.	CD
1979	3357	1	Meanwhile	meanwhile	RB
1979	3357	2	,	,	,
1979	3357	3	gently	gently	RB
1979	3357	4	unroll	unroll	NN
1979	3357	5	loaf	loaf	NNS
1979	3357	6	into	into	IN
1979	3357	7	a	a	DT
1979	3357	8	12-inch	12-inch	CD
1979	3357	9	square	square	NN
1979	3357	10	,	,	,
1979	3357	11	pinching	pinch	VBG
1979	3357	12	slashed	slashed	JJ
1979	3357	13	portions	portion	NNS
1979	3357	14	together	together	RB
1979	3357	15	to	to	TO
1979	3357	16	seal	seal	VB
1979	3357	17	.	.	.
1979	3358	1	With	with	IN
1979	3358	2	sharp	sharp	JJ
1979	3358	3	knife	knife	NN
1979	3358	4	,	,	,
1979	3358	5	cut	cut	VBN
1979	3358	6	dough	dough	NN
1979	3358	7	into	into	IN
1979	3358	8	quarters	quarter	NNS
1979	3358	9	.	.	.
1979	3359	1	Spread	spread	VB
1979	3359	2	each	each	DT
1979	3359	3	piece	piece	NN
1979	3359	4	of	of	IN
1979	3359	5	dough	dough	NN
1979	3359	6	with	with	IN
1979	3359	7	mustard	mustard	NN
1979	3359	8	and	and	CC
1979	3359	9	a	a	DT
1979	3359	10	thin	thin	JJ
1979	3359	11	layer	layer	NN
1979	3359	12	of	of	IN
1979	3359	13	sauerkraut	sauerkraut	NN
1979	3359	14	to	to	IN
1979	3359	15	within	within	IN
1979	3359	16	1/2	1/2	CD
1979	3359	17	inch	inch	NN
1979	3359	18	of	of	IN
1979	3359	19	edge	edge	NN
1979	3359	20	.	.	.
1979	3360	1	Brush	brush	NN
1979	3360	2	edge	edge	NN
1979	3360	3	lightly	lightly	RB
1979	3360	4	with	with	IN
1979	3360	5	egg	egg	NN
1979	3360	6	.	.	.
1979	3361	1	Place	place	VB
1979	3361	2	a	a	DT
1979	3361	3	frank	frank	NN
1979	3361	4	on	on	IN
1979	3361	5	left	left	JJ
1979	3361	6	side	side	NN
1979	3361	7	of	of	IN
1979	3361	8	1	1	CD
1979	3361	9	piece	piece	NN
1979	3361	10	of	of	IN
1979	3361	11	dough	dough	NN
1979	3361	12	and	and	CC
1979	3361	13	roll	roll	VB
1979	3361	14	up	up	RP
1979	3361	15	tightly	tightly	RB
1979	3361	16	.	.	.
1979	3362	1	Place	place	NN
1979	3362	2	roll	roll	NN
1979	3362	3	,	,	,
1979	3362	4	seam	seam	NN
1979	3362	5	side	side	NN
1979	3362	6	down	down	RP
1979	3362	7	,	,	,
1979	3362	8	on	on	IN
1979	3362	9	a	a	DT
1979	3362	10	greased	grease	VBN
1979	3362	11	baking	baking	NN
1979	3362	12	sheet	sheet	NN
1979	3362	13	.	.	.
1979	3363	1	Repeat	repeat	NN
1979	3363	2	with	with	IN
1979	3363	3	remaining	remain	VBG
1979	3363	4	franks	frank	NNS
1979	3363	5	and	and	CC
1979	3363	6	dough	dough	NN
1979	3363	7	.	.	.
1979	3364	1	Brush	brush	NN
1979	3364	2	rolls	roll	VBZ
1979	3364	3	with	with	IN
1979	3364	4	egg	egg	NN
1979	3364	5	and	and	CC
1979	3364	6	sprinkle	sprinkle	VB
1979	3364	7	with	with	IN
1979	3364	8	caraway	caraway	JJ
1979	3364	9	seeds	seed	NNS
1979	3364	10	.	.	.
1979	3365	1	Bake	bake	VB
1979	3365	2	for	for	IN
1979	3365	3	15	15	CD
1979	3365	4	minutes	minute	NNS
1979	3365	5	until	until	IN
1979	3365	6	golden	golden	NNP
1979	3365	7	brown	brown	NNP
1979	3365	8	.	.	.
1979	3366	1	Remove	remove	VB
1979	3366	2	rolls	roll	VBZ
1979	3366	3	to	to	IN
1979	3366	4	a	a	DT
1979	3366	5	cutting	cutting	NN
1979	3366	6	board	board	NN
1979	3366	7	and	and	CC
1979	3366	8	allow	allow	VB
1979	3366	9	to	to	TO
1979	3366	10	cool	cool	VB
1979	3366	11	several	several	JJ
1979	3366	12	minutes	minute	NNS
1979	3366	13	.	.	.
1979	3367	1	With	with	IN
1979	3367	2	serrated	serrated	JJ
1979	3367	3	knife	knife	NN
1979	3367	4	,	,	,
1979	3367	5	slice	slice	VB
1979	3367	6	each	each	DT
1979	3367	7	roll	roll	NN
1979	3367	8	into	into	IN
1979	3367	9	8	8	CD
1979	3367	10	small	small	JJ
1979	3367	11	"	"	``
1979	3367	12	roll	roll	NN
1979	3367	13	-	-	HYPH
1979	3367	14	ups	up	NNS
1979	3367	15	.	.	.
1979	3367	16	"	"	''
1979	3368	1	Serve	serve	VB
1979	3368	2	immediately	immediately	RB
1979	3368	3	.	.	.
1979	3369	1	CHICKEN	CHICKEN	NNP
1979	3369	2	LIVER	LIVER	NNP
1979	3369	3	LOVERLIESMakes	loverliesmake	VBZ
1979	3369	4	50	50	CD
1979	3369	5	puffs	puff	NNS
1979	3369	6	It	-PRON-	PRP
1979	3369	7	's	be	VBZ
1979	3369	8	not	not	RB
1979	3369	9	quite	quite	RB
1979	3369	10	a	a	DT
1979	3369	11	cookie	cookie	NN
1979	3369	12	.	.	.
1979	3370	1	It	-PRON-	PRP
1979	3370	2	's	be	VBZ
1979	3370	3	not	not	RB
1979	3370	4	quite	quite	RB
1979	3370	5	a	a	DT
1979	3370	6	puff	puff	NN
1979	3370	7	.	.	.
1979	3371	1	It	-PRON-	PRP
1979	3371	2	's	be	VBZ
1979	3371	3	not	not	RB
1979	3371	4	quite	quite	RB
1979	3371	5	a	a	DT
1979	3371	6	fritter	fritter	NN
1979	3371	7	.	.	.
1979	3372	1	It	-PRON-	PRP
1979	3372	2	's	be	VBZ
1979	3372	3	just	just	RB
1979	3372	4	something	something	NN
1979	3372	5	very	very	RB
1979	3372	6	special	special	JJ
1979	3372	7	.	.	.
1979	3373	1	12	12	CD
1979	3373	2	chicken	chicken	NN
1979	3373	3	livers	liver	NNS
1979	3373	4	(	(	-LRB-
1979	3373	5	about	about	RB
1979	3373	6	1	1	CD
1979	3373	7	lb	lb	RB
1979	3373	8	.	.	.
1979	3373	9	)	)	-RRB-
1979	3374	1	3/4	3/4	CD
1979	3374	2	cup	cup	NN
1979	3374	3	butter	butter	NN
1979	3374	4	or	or	CC
1979	3374	5	margarine	margarine	NN
1979	3374	6	,	,	,
1979	3374	7	divided	divide	VBD
1979	3374	8	1	1	CD
1979	3374	9	cup	cup	NN
1979	3374	10	water	water	NN
1979	3374	11	1	1	CD
1979	3374	12	cup	cup	NN
1979	3374	13	flour	flour	NN
1979	3374	14	4	4	CD
1979	3374	15	eggs	egg	NNS
1979	3374	16	,	,	,
1979	3374	17	unbeaten	unbeaten	RB
1979	3374	18	1	1	CD
1979	3374	19	envelope	envelope	NN
1979	3374	20	(	(	-LRB-
1979	3374	21	1	1	CD
1979	3374	22	-	-	SYM
1979	3374	23	3/8	3/8	CD
1979	3374	24	oz	oz	UH
1979	3374	25	.	.	.
1979	3374	26	)	)	-RRB-
1979	3375	1	dehydrated	dehydrate	VBN
1979	3375	2	onion	onion	NN
1979	3375	3	soup	soup	NN
1979	3375	4	mix	mix	NN
1979	3375	5	.	.	.
1979	3376	1	In	in	IN
1979	3376	2	a	a	DT
1979	3376	3	large	large	JJ
1979	3376	4	skillet	skillet	NN
1979	3376	5	over	over	IN
1979	3376	6	medium	medium	JJ
1979	3376	7	heat	heat	NNP
1979	3376	8	,	,	,
1979	3376	9	melt	melt	NNP
1979	3376	10	1/4	1/4	CD
1979	3376	11	cup	cup	NN
1979	3376	12	butter	butter	NN
1979	3376	13	.	.	.
1979	3377	1	Add	add	VB
1979	3377	2	chicken	chicken	NN
1979	3377	3	livers	liver	NNS
1979	3377	4	and	and	CC
1979	3377	5	saute	saute	VB
1979	3377	6	for	for	IN
1979	3377	7	6	6	CD
1979	3377	8	to	to	TO
1979	3377	9	8	8	CD
1979	3377	10	minutes	minute	NNS
1979	3377	11	;	;	:
1979	3377	12	chop	chop	NN
1979	3377	13	finely	finely	RB
1979	3377	14	.	.	.
1979	3378	1	In	in	IN
1979	3378	2	a	a	DT
1979	3378	3	saucepan	saucepan	NN
1979	3378	4	over	over	IN
1979	3378	5	medium	medium	JJ
1979	3378	6	heat	heat	NNP
1979	3378	7	,	,	,
1979	3378	8	melt	melt	NNP
1979	3378	9	remaining	remain	VBG
1979	3378	10	butter	butter	NN
1979	3378	11	with	with	IN
1979	3378	12	water	water	NN
1979	3378	13	.	.	.
1979	3379	1	Add	add	VB
1979	3379	2	flour	flour	NN
1979	3379	3	all	all	RB
1979	3379	4	at	at	IN
1979	3379	5	once	once	RB
1979	3379	6	and	and	CC
1979	3379	7	stir	stir	VB
1979	3379	8	vigorously	vigorously	RB
1979	3379	9	until	until	IN
1979	3379	10	ball	ball	NN
1979	3379	11	forms	form	NNS
1979	3379	12	in	in	IN
1979	3379	13	center	center	NN
1979	3379	14	of	of	IN
1979	3379	15	pan	pan	NNP
1979	3379	16	.	.	.
1979	3380	1	Add	add	VB
1979	3380	2	eggs	egg	NNS
1979	3380	3	,	,	,
1979	3380	4	one	one	CD
1979	3380	5	at	at	IN
1979	3380	6	a	a	DT
1979	3380	7	time	time	NN
1979	3380	8	,	,	,
1979	3380	9	beating	beat	VBG
1979	3380	10	after	after	IN
1979	3380	11	each	each	DT
1979	3380	12	egg	egg	NN
1979	3380	13	.	.	.
1979	3381	1	Stir	stir	VB
1979	3381	2	in	in	IN
1979	3381	3	livers	liver	NNS
1979	3381	4	and	and	CC
1979	3381	5	soup	soup	NN
1979	3381	6	mix	mix	NN
1979	3381	7	.	.	.
1979	3382	1	Preheat	preheat	NN
1979	3382	2	oven	oven	VBD
1979	3382	3	to	to	IN
1979	3382	4	375oF.	375oF.	.
1979	3383	1	Drop	drop	VB
1979	3383	2	by	by	IN
1979	3383	3	teaspoonful	teaspoonful	JJ
1979	3383	4	on	on	IN
1979	3383	5	baking	bake	VBG
1979	3383	6	sheet	sheet	NN
1979	3383	7	and	and	CC
1979	3383	8	bake	bake	NN
1979	3383	9	for	for	IN
1979	3383	10	25	25	CD
1979	3383	11	to	to	TO
1979	3383	12	30	30	CD
1979	3383	13	minutes	minute	NNS
1979	3383	14	until	until	IN
1979	3383	15	puffed	puffed	JJ
1979	3383	16	and	and	CC
1979	3383	17	golden	golden	JJ
1979	3383	18	brown	brown	NN
1979	3383	19	.	.	.
1979	3384	1	CHICKEN	CHICKEN	NNS
1979	3384	2	LIVER	LIVER	NNP
1979	3384	3	PATE	PATE	NNP
1979	3384	4	Makes	make	VBZ
1979	3384	5	12	12	CD
1979	3384	6	I	-PRON-	PRP
1979	3384	7	like	like	IN
1979	3384	8	this	this	DT
1979	3384	9	on	on	IN
1979	3384	10	rye	rye	NN
1979	3384	11	crackers	cracker	NNS
1979	3384	12	.	.	.
1979	3385	1	12	12	CD
1979	3385	2	chicken	chicken	NN
1979	3385	3	livers	liver	NNS
1979	3385	4	(	(	-LRB-
1979	3385	5	about	about	RB
1979	3385	6	1	1	CD
1979	3385	7	lb	lb	RB
1979	3385	8	.	.	.
1979	3385	9	)	)	-RRB-
1979	3386	1	1/2	1/2	CD
1979	3386	2	cup	cup	NN
1979	3386	3	butter	butter	NN
1979	3386	4	or	or	CC
1979	3386	5	margarine	margarine	NN
1979	3386	6	1	1	CD
1979	3386	7	medium	medium	JJ
1979	3386	8	onion	onion	NN
1979	3386	9	,	,	,
1979	3386	10	finely	finely	RB
1979	3386	11	chopped	chop	VBD
1979	3386	12	4	4	CD
1979	3386	13	eggs	egg	NNS
1979	3386	14	,	,	,
1979	3386	15	hard	hard	RB
1979	3386	16	cooked	cook	VBN
1979	3386	17	1/2	1/2	CD
1979	3386	18	teaspoon	teaspoon	NN
1979	3386	19	Tabasco	Tabasco	NNP
1979	3386	20	In	in	IN
1979	3386	21	a	a	DT
1979	3386	22	large	large	JJ
1979	3386	23	skillet	skillet	NN
1979	3386	24	over	over	IN
1979	3386	25	medium	medium	JJ
1979	3386	26	heat	heat	NNP
1979	3386	27	,	,	,
1979	3386	28	melt	melt	NNP
1979	3386	29	butter	butter	NN
1979	3386	30	.	.	.
1979	3387	1	Add	add	NN
1979	3387	2	livers	liver	NNS
1979	3387	3	and	and	CC
1979	3387	4	onions	onion	NNS
1979	3387	5	and	and	CC
1979	3387	6	saute	saute	VB
1979	3387	7	for	for	IN
1979	3387	8	8	8	CD
1979	3387	9	to	to	TO
1979	3387	10	10	10	CD
1979	3387	11	minutes	minute	NNS
1979	3387	12	.	.	.
1979	3388	1	Put	put	VB
1979	3388	2	all	all	DT
1979	3388	3	ingredients	ingredient	NNS
1979	3388	4	in	in	IN
1979	3388	5	blender	blender	NN
1979	3388	6	or	or	CC
1979	3388	7	food	food	NN
1979	3388	8	processor	processor	NN
1979	3388	9	and	and	CC
1979	3388	10	blend	blend	NN
1979	3388	11	until	until	IN
1979	3388	12	smooth	smooth	JJ
1979	3388	13	.	.	.
1979	3389	1	CHICKEN	CHICKEN	NNP
1979	3389	2	PARTY	PARTY	NNP
1979	3389	3	SANDWICH	SANDWICH	NNP
1979	3389	4	FILLINGMakes	fillingmake	VBZ
1979	3389	5	approximately	approximately	RB
1979	3389	6	50	50	CD
1979	3389	7	Try	try	VB
1979	3389	8	using	use	VBG
1979	3389	9	different	different	JJ
1979	3389	10	shaped	shape	VBN
1979	3389	11	cookie	cookie	NN
1979	3389	12	cutters	cutter	NNS
1979	3389	13	or	or	CC
1979	3389	14	use	use	VB
1979	3389	15	different	different	JJ
1979	3389	16	colors	color	NNS
1979	3389	17	of	of	IN
1979	3389	18	bread	bread	NN
1979	3389	19	.	.	.
1979	3390	1	It	-PRON-	PRP
1979	3390	2	's	be	VBZ
1979	3390	3	nice	nice	JJ
1979	3390	4	on	on	IN
1979	3390	5	open	open	JJ
1979	3390	6	sandwiches	sandwich	NNS
1979	3390	7	--	--	:
1979	3390	8	garnished	garnish	VBN
1979	3390	9	with	with	IN
1979	3390	10	an	an	DT
1979	3390	11	olive	olive	JJ
1979	3390	12	slice	slice	NN
1979	3390	13	or	or	CC
1979	3390	14	a	a	DT
1979	3390	15	lemon	lemon	NN
1979	3390	16	sliver	sliver	NN
1979	3390	17	.	.	.
1979	3391	1	1	1	CD
1979	3391	2	cup	cup	NN
1979	3391	3	cooked	cook	VBN
1979	3391	4	,	,	,
1979	3391	5	ground	ground	NN
1979	3391	6	chicken	chicken	NN
1979	3391	7	1/2	1/2	CD
1979	3391	8	teaspoon	teaspoon	NN
1979	3391	9	salt	salt	NN
1979	3391	10	or	or	CC
1979	3391	11	to	to	TO
1979	3391	12	taste	taste	VB
1979	3391	13	1/4	1/4	CD
1979	3391	14	cup	cup	NN
1979	3391	15	mayonnaise	mayonnaise	NN
1979	3391	16	or	or	CC
1979	3391	17	salad	salad	NN
1979	3391	18	dressing	dress	VBG
1979	3391	19	2	2	CD
1979	3391	20	tablespoons	tablespoon	NNS
1979	3391	21	fresh	fresh	JJ
1979	3391	22	lemon	lemon	NN
1979	3391	23	juice	juice	NN
1979	3391	24	2	2	CD
1979	3391	25	tablespoons	tablespoon	NNS
1979	3391	26	milk	milk	NN
1979	3391	27	1	1	CD
1979	3391	28	teaspoon	teaspoon	NN
1979	3391	29	sugar	sugar	NN
1979	3391	30	In	in	IN
1979	3391	31	a	a	DT
1979	3391	32	bowl	bowl	NN
1979	3391	33	combine	combine	VBP
1979	3391	34	all	all	DT
1979	3391	35	ingredients	ingredient	NNS
1979	3391	36	.	.	.
1979	3392	1	Spread	Spread	VBN
1979	3392	2	on	on	IN
1979	3392	3	bread	bread	NN
1979	3392	4	or	or	CC
1979	3392	5	salted	salt	VBN
1979	3392	6	crackers	cracker	NNS
1979	3392	7	.	.	.
1979	3393	1	CHICKEN	CHICKEN	NNS
1979	3393	2	QUICHE	QUICHE	NNP
1979	3393	3	Makes	make	VBZ
1979	3393	4	32	32	CD
1979	3393	5	narrow	narrow	JJ
1979	3393	6	wedges	wedge	NNS
1979	3393	7	For	for	IN
1979	3393	8	an	an	DT
1979	3393	9	attractive	attractive	JJ
1979	3393	10	and	and	CC
1979	3393	11	professional	professional	JJ
1979	3393	12	presentation	presentation	NN
1979	3393	13	,	,	,
1979	3393	14	make	make	VB
1979	3393	15	miniature	miniature	JJ
1979	3393	16	quiches	quiche	NNS
1979	3393	17	by	by	IN
1979	3393	18	lining	line	VBG
1979	3393	19	the	the	DT
1979	3393	20	inside	inside	JJ
1979	3393	21	bottom	bottom	NN
1979	3393	22	of	of	IN
1979	3393	23	your	-PRON-	PRP$
1979	3393	24	muffin	muffin	NN
1979	3393	25	pans	pan	NNS
1979	3393	26	with	with	IN
1979	3393	27	pie	pie	NN
1979	3393	28	dough	dough	NN
1979	3393	29	,	,	,
1979	3393	30	forming	form	VBG
1979	3393	31	little	little	JJ
1979	3393	32	tart	tart	JJ
1979	3393	33	shells	shell	NNS
1979	3393	34	.	.	.
1979	3394	1	Then	then	RB
1979	3394	2	add	add	VB
1979	3394	3	the	the	DT
1979	3394	4	filling	filling	NN
1979	3394	5	.	.	.
1979	3395	1	I	-PRON-	PRP
1979	3395	2	see	see	VBP
1979	3395	3	a	a	DT
1979	3395	4	lot	lot	NN
1979	3395	5	of	of	IN
1979	3395	6	these	these	DT
1979	3395	7	at	at	IN
1979	3395	8	Washington	Washington	NNP
1979	3395	9	parties	party	NNS
1979	3395	10	.	.	.
1979	3396	1	1	1	CD
1979	3396	2	tablespoon	tablespoon	NN
1979	3396	3	butter	butter	NN
1979	3396	4	or	or	CC
1979	3396	5	margarine	margarine	NN
1979	3396	6	,	,	,
1979	3396	7	softened	soften	VBD
1979	3396	8	2	2	CD
1979	3396	9	pie	pie	NN
1979	3396	10	shells	shell	NNS
1979	3396	11	(	(	-LRB-
1979	3396	12	approximately	approximately	RB
1979	3396	13	9	9	CD
1979	3396	14	"	"	''
1979	3396	15	)	)	-RRB-
1979	3396	16	1	1	CD
1979	3396	17	cup	cup	NN
1979	3396	18	cooked	cooked	JJ
1979	3396	19	chicken	chicken	NN
1979	3396	20	cut	cut	VBN
1979	3396	21	in	in	IN
1979	3396	22	small	small	JJ
1979	3396	23	pieces	piece	NNS
1979	3396	24	1	1	CD
1979	3396	25	cup	cup	NN
1979	3396	26	grated	grate	VBD
1979	3396	27	Swiss	swiss	JJ
1979	3396	28	cheese	cheese	NN
1979	3396	29	12	12	CD
1979	3396	30	slices	slice	NNS
1979	3396	31	crisp	crisp	RB
1979	3396	32	,	,	,
1979	3396	33	cooked	cook	VBN
1979	3396	34	bacon	bacon	NN
1979	3396	35	,	,	,
1979	3396	36	crumbled	crumble	VBD
1979	3396	37	4	4	CD
1979	3396	38	eggs	egg	NNS
1979	3396	39	,	,	,
1979	3396	40	slightly	slightly	RB
1979	3396	41	beaten	beat	VBN
1979	3396	42	2	2	CD
1979	3396	43	cups	cup	NNS
1979	3396	44	heavy	heavy	JJ
1979	3396	45	cream	cream	NN
1979	3396	46	1/2	1/2	CD
1979	3396	47	teaspoon	teaspoon	NN
1979	3396	48	salt	salt	NN
1979	3396	49	or	or	CC
1979	3396	50	to	to	TO
1979	3396	51	taste	taste	VB
1979	3396	52	1/8	1/8	CD
1979	3396	53	teaspoon	teaspoon	NN
1979	3396	54	nutmeg	nutmeg	NNP
1979	3396	55	1/8	1/8	CD
1979	3396	56	teaspoon	teaspoon	NN
1979	3396	57	sugar	sugar	NN
1979	3396	58	1/8	1/8	CD
1979	3396	59	teaspoon	teaspoon	NN
1979	3396	60	Cayenne	Cayenne	NNP
1979	3396	61	pepper	pepper	NN
1979	3396	62	1/8	1/8	CD
1979	3396	63	teaspoon	teaspoon	NN
1979	3396	64	ground	ground	NN
1979	3396	65	pepper	pepper	NN
1979	3396	66	Preheat	Preheat	NNP
1979	3396	67	oven	oven	VBD
1979	3396	68	to	to	IN
1979	3396	69	425oF.	425of.	CD
1979	3397	1	Rub	Rub	NNP
1979	3397	2	butter	butter	NN
1979	3397	3	or	or	CC
1979	3397	4	margarine	margarine	VB
1979	3397	5	on	on	IN
1979	3397	6	pie	pie	NN
1979	3397	7	shells	shell	NNS
1979	3397	8	.	.	.
1979	3398	1	Put	put	NN
1979	3398	2	chicken	chicken	NN
1979	3398	3	,	,	,
1979	3398	4	grated	grate	VBD
1979	3398	5	cheese	cheese	NN
1979	3398	6	and	and	CC
1979	3398	7	bacon	bacon	NN
1979	3398	8	in	in	IN
1979	3398	9	pie	pie	NN
1979	3398	10	shells	shell	NNS
1979	3398	11	.	.	.
1979	3399	1	In	in	IN
1979	3399	2	a	a	DT
1979	3399	3	mixing	mix	VBG
1979	3399	4	bowl	bowl	NN
1979	3399	5	combine	combine	VBP
1979	3399	6	all	all	DT
1979	3399	7	remaining	remain	VBG
1979	3399	8	ingredients	ingredient	NNS
1979	3399	9	and	and	CC
1979	3399	10	pour	pour	VBP
1979	3399	11	into	into	IN
1979	3399	12	shells	shell	NNS
1979	3399	13	.	.	.
1979	3400	1	Bake	bake	VB
1979	3400	2	for	for	IN
1979	3400	3	15	15	CD
1979	3400	4	minutes	minute	NNS
1979	3400	5	.	.	.
1979	3401	1	Reduce	reduce	VB
1979	3401	2	heat	heat	NN
1979	3401	3	to	to	IN
1979	3401	4	300oF	300of	NN
1979	3401	5	and	and	CC
1979	3401	6	bake	bake	VB
1979	3401	7	40	40	CD
1979	3401	8	minutes	minute	NNS
1979	3401	9	longer	long	RBR
1979	3401	10	.	.	.
1979	3402	1	Cut	cut	NN
1979	3402	2	in	in	IN
1979	3402	3	narrow	narrow	JJ
1979	3402	4	pie	pie	NN
1979	3402	5	wedges	wedge	NNS
1979	3402	6	for	for	IN
1979	3402	7	serving	serve	VBG
1979	3402	8	.	.	.
1979	3403	1	PHOTO	photo	NN
1979	3403	2	:	:	:
1979	3403	3	A	a	DT
1979	3403	4	storybook	storybook	NN
1979	3403	5	reception	reception	NN
1979	3403	6	-	-	HYPH
1979	3403	7	garden	garden	NN
1979	3403	8	dining	dining	NN
1979	3403	9	on	on	IN
1979	3403	10	Chicken	Chicken	NNP
1979	3403	11	...	...	:
1979	3403	12	-	-	:
1979	3403	13	6	6	CD
1979	3403	14	CURRIED	CURRIED	NNP
1979	3403	15	CHICKEN	CHICKEN	NNS
1979	3403	16	AND	and	CC
1979	3403	17	FRUIT	FRUIT	NNP
1979	3403	18	KEBABS	KEBABS	NNP
1979	3403	19	WITH	with	IN
1979	3403	20	YOGURT	YOGURT	NNP
1979	3403	21	SAUCE	SAUCE	NNP
1979	3403	22	Makes	make	VBZ
1979	3403	23	25	25	CD
1979	3403	24	-	-	SYM
1979	3403	25	30	30	CD
1979	3403	26	Be	be	VB
1979	3403	27	sure	sure	JJ
1979	3403	28	to	to	TO
1979	3403	29	look	look	VB
1979	3403	30	at	at	IN
1979	3403	31	the	the	DT
1979	3403	32	accompanying	accompany	VBG
1979	3403	33	illustration	illustration	NN
1979	3403	34	.	.	.
1979	3404	1	This	this	DT
1979	3404	2	looks	look	VBZ
1979	3404	3	good	good	JJ
1979	3404	4	as	as	RB
1979	3404	5	well	well	RB
1979	3404	6	as	as	IN
1979	3404	7	tastes	taste	VBZ
1979	3404	8	good	good	JJ
1979	3404	9	.	.	.
1979	3405	1	1	1	CD
1979	3405	2	roaster	roaster	VB
1979	3405	3	boneless	boneless	NN
1979	3405	4	breast	breast	NN
1979	3405	5	2	2	CD
1979	3405	6	tablespoons	tablespoon	NNS
1979	3405	7	curry	curry	NN
1979	3405	8	powder	powder	NN
1979	3405	9	1/4	1/4	CD
1979	3405	10	teaspoon	teaspoon	NN
1979	3405	11	salt	salt	NN
1979	3405	12	or	or	CC
1979	3405	13	to	to	TO
1979	3405	14	taste	taste	VB
1979	3405	15	1	1	CD
1979	3405	16	tablespoon	tablespoon	NN
1979	3405	17	vegetable	vegetable	NN
1979	3405	18	oil	oil	NN
1979	3405	19	1	1	CD
1979	3405	20	can	can	NN
1979	3405	21	(	(	-LRB-
1979	3405	22	20-ounces	20-ounces	CD
1979	3405	23	)	)	-RRB-
1979	3405	24	pineapple	pineapple	NN
1979	3405	25	chunks	chunk	NNS
1979	3405	26	,	,	,
1979	3405	27	well	well	RB
1979	3405	28	drained	drain	VBD
1979	3405	29	1/2	1/2	CD
1979	3405	30	pound	pound	NN
1979	3405	31	(	(	-LRB-
1979	3405	32	about	about	RB
1979	3405	33	60	60	CD
1979	3405	34	)	)	-RRB-
1979	3405	35	seedless	seedless	NN
1979	3405	36	grapes	grape	VBZ
1979	3405	37	60	60	CD
1979	3405	38	cocktail	cocktail	NN
1979	3405	39	toothpicks	toothpick	NNS
1979	3405	40	Yogurt	Yogurt	NNP
1979	3405	41	Sauce	Sauce	NNP
1979	3405	42	in	in	IN
1979	3405	43	Zucchini	Zucchini	NNP
1979	3405	44	Cups	Cups	NNPS
1979	3405	45	(	(	-LRB-
1979	3405	46	recipe	recipe	NN
1979	3405	47	follows	follow	VBZ
1979	3405	48	)	)	-RRB-
1979	3405	49	Cut	cut	NN
1979	3405	50	breast	breast	NN
1979	3405	51	into	into	IN
1979	3405	52	50	50	CD
1979	3405	53	to	to	TO
1979	3405	54	60	60	CD
1979	3405	55	bite	bite	NN
1979	3405	56	-	-	HYPH
1979	3405	57	sized	sized	JJ
1979	3405	58	chunks	chunk	NNS
1979	3405	59	.	.	.
1979	3406	1	Place	place	NN
1979	3406	2	chicken	chicken	NN
1979	3406	3	chunks	chunk	NNS
1979	3406	4	in	in	IN
1979	3406	5	large	large	JJ
1979	3406	6	bowl	bowl	NN
1979	3406	7	;	;	:
1979	3406	8	add	add	VB
1979	3406	9	curry	curry	NN
1979	3406	10	powder	powder	NN
1979	3406	11	and	and	CC
1979	3406	12	salt	salt	NN
1979	3406	13	;	;	:
1979	3406	14	toss	toss	VB
1979	3406	15	together	together	RB
1979	3406	16	.	.	.
1979	3407	1	In	in	IN
1979	3407	2	a	a	DT
1979	3407	3	large	large	JJ
1979	3407	4	,	,	,
1979	3407	5	heavy	heavy	JJ
1979	3407	6	non	non	JJ
1979	3407	7	-	-	JJ
1979	3407	8	stick	stick	JJ
1979	3407	9	skillet	skillet	NN
1979	3407	10	over	over	IN
1979	3407	11	medium	medium	NNP
1979	3407	12	heat	heat	NNP
1979	3407	13	,	,	,
1979	3407	14	heat	heat	NN
1979	3407	15	oil	oil	NN
1979	3407	16	.	.	.
1979	3408	1	Add	add	VB
1979	3408	2	curried	curry	VBN
1979	3408	3	chicken	chicken	NN
1979	3408	4	chunks	chunk	NNS
1979	3408	5	;	;	:
1979	3408	6	reduce	reduce	VB
1979	3408	7	heat	heat	NN
1979	3408	8	to	to	IN
1979	3408	9	low	low	JJ
1979	3408	10	and	and	CC
1979	3408	11	saute	saute	VB
1979	3408	12	for	for	IN
1979	3408	13	10	10	CD
1979	3408	14	minutes	minute	NNS
1979	3408	15	,	,	,
1979	3408	16	turning	turn	VBG
1979	3408	17	to	to	TO
1979	3408	18	cook	cook	VB
1979	3408	19	all	all	DT
1979	3408	20	sides	side	NNS
1979	3408	21	.	.	.
1979	3409	1	Cover	cover	VB
1979	3409	2	and	and	CC
1979	3409	3	remove	remove	VB
1979	3409	4	from	from	IN
1979	3409	5	heat	heat	NN
1979	3409	6	;	;	:
1979	3409	7	cool	cool	JJ
1979	3409	8	.	.	.
1979	3410	1	Thread	thread	NN
1979	3410	2	cooled	cool	VBD
1979	3410	3	chicken	chicken	NN
1979	3410	4	onto	onto	IN
1979	3410	5	toothpicks	toothpick	NNS
1979	3410	6	with	with	IN
1979	3410	7	a	a	DT
1979	3410	8	chunk	chunk	NN
1979	3410	9	of	of	IN
1979	3410	10	pineapple	pineapple	NN
1979	3410	11	and	and	CC
1979	3410	12	a	a	DT
1979	3410	13	grape	grape	NN
1979	3410	14	.	.	.
1979	3411	1	Serve	serve	VB
1979	3411	2	with	with	IN
1979	3411	3	Yogurt	Yogurt	NNP
1979	3411	4	Sauce	Sauce	NNP
1979	3411	5	as	as	IN
1979	3411	6	dip	dip	NN
1979	3411	7	.	.	.
1979	3412	1	YOGURT	YOGURT	NNP
1979	3412	2	SAUCE	SAUCE	VBN
1979	3412	3	IN	in	IN
1979	3412	4	ZUCCHINI	ZUCCHINI	NNP
1979	3412	5	CUPS	CUPS	NNP
1979	3412	6	for	for	IN
1979	3412	7	Curried	Curried	NNP
1979	3412	8	Chicken	Chicken	NNP
1979	3412	9	and	and	CC
1979	3412	10	Fruit	Fruit	NNP
1979	3412	11	Kebabs	Kebabs	NNP
1979	3412	12	1	1	CD
1979	3412	13	container	container	NN
1979	3412	14	(	(	-LRB-
1979	3412	15	16-ounces	16-ounces	CD
1979	3412	16	)	)	-RRB-
1979	3412	17	plain	plain	JJ
1979	3412	18	yogurt	yogurt	NNP
1979	3412	19	3	3	CD
1979	3412	20	tablespoons	tablespoon	NNS
1979	3412	21	honey	honey	NN
1979	3412	22	2	2	CD
1979	3412	23	tablespoons	tablespoon	NNS
1979	3412	24	minced	mince	VBN
1979	3412	25	fresh	fresh	JJ
1979	3412	26	coriander	coriander	NN
1979	3412	27	(	(	-LRB-
1979	3412	28	also	also	RB
1979	3412	29	called	call	VBN
1979	3412	30	cilantro	cilantro	NNP
1979	3412	31	or	or	CC
1979	3412	32	Chinese	chinese	JJ
1979	3412	33	parsley	parsley	NN
1979	3412	34	)	)	-RRB-
1979	3412	35	or	or	CC
1979	3412	36	1/2	1/2	CD
1979	3412	37	teaspoon	teaspoon	NN
1979	3412	38	ground	ground	NN
1979	3412	39	coriander	coriander	NN
1979	3412	40	seed	seed	NN
1979	3412	41	1	1	CD
1979	3412	42	teaspoon	teaspoon	NN
1979	3412	43	ground	ground	NN
1979	3412	44	ginger	ginger	NN
1979	3412	45	1	1	CD
1979	3412	46	tablespoon	tablespoon	NN
1979	3412	47	fresh	fresh	JJ
1979	3412	48	lemon	lemon	NN
1979	3412	49	juice	juice	NN
1979	3412	50	4	4	CD
1979	3412	51	or	or	CC
1979	3412	52	5	5	CD
1979	3412	53	medium	medium	JJ
1979	3412	54	-	-	HYPH
1979	3412	55	sized	sized	JJ
1979	3412	56	zucchini	zucchini	NNS
1979	3412	57	,	,	,
1979	3412	58	optional	optional	JJ
1979	3412	59	In	in	IN
1979	3412	60	medium	medium	NN
1979	3412	61	-	-	HYPH
1979	3412	62	sized	sized	JJ
1979	3412	63	bowl	bowl	NN
1979	3412	64	,	,	,
1979	3412	65	combine	combine	VB
1979	3412	66	yogurt	yogurt	NNP
1979	3412	67	,	,	,
1979	3412	68	honey	honey	NNP
1979	3412	69	,	,	,
1979	3412	70	coriander	coriander	NN
1979	3412	71	,	,	,
1979	3412	72	ginger	ginger	NN
1979	3412	73	and	and	CC
1979	3412	74	lemon	lemon	NN
1979	3412	75	juice	juice	NN
1979	3412	76	.	.	.
1979	3413	1	If	if	IN
1979	3413	2	desired	desire	VBN
1979	3413	3	,	,	,
1979	3413	4	spoon	spoon	VBP
1979	3413	5	into	into	IN
1979	3413	6	individual	individual	JJ
1979	3413	7	zucchini	zucchini	NNS
1979	3413	8	cups	cup	NNS
1979	3413	9	for	for	IN
1979	3413	10	each	each	DT
1979	3413	11	guest	guest	NN
1979	3413	12	.	.	.
1979	3414	1	To	to	TO
1979	3414	2	make	make	VB
1979	3414	3	cups	cup	NNS
1979	3414	4	,	,	,
1979	3414	5	cut	cut	VB
1979	3414	6	each	each	DT
1979	3414	7	zucchini	zucchini	NNS
1979	3414	8	crosswise	crosswise	NN
1979	3414	9	into	into	IN
1979	3414	10	6	6	CD
1979	3414	11	equal	equal	JJ
1979	3414	12	pieces	piece	NNS
1979	3414	13	.	.	.
1979	3415	1	Use	use	VB
1979	3415	2	a	a	DT
1979	3415	3	melon	melon	NN
1979	3415	4	baller	baller	NN
1979	3415	5	to	to	TO
1979	3415	6	scoop	scoop	VB
1979	3415	7	out	out	RP
1979	3415	8	centers	center	NNS
1979	3415	9	from	from	IN
1979	3415	10	one	one	CD
1979	3415	11	end	end	NN
1979	3415	12	of	of	IN
1979	3415	13	each	each	DT
1979	3415	14	piece	piece	NN
1979	3415	15	.	.	.
1979	3416	1	ORIENTAL	oriental	JJ
1979	3416	2	MINI	MINI	NNP
1979	3416	3	DRUMSTICKSMakes	drumsticksmake	VBZ
1979	3416	4	about	about	RB
1979	3416	5	54	54	CD
1979	3416	6	If	if	IN
1979	3416	7	the	the	DT
1979	3416	8	honey	honey	NN
1979	3416	9	you	-PRON-	PRP
1979	3416	10	're	be	VBP
1979	3416	11	planning	plan	VBG
1979	3416	12	on	on	IN
1979	3416	13	using	use	VBG
1979	3416	14	for	for	IN
1979	3416	15	this	this	DT
1979	3416	16	recipe	recipe	NN
1979	3416	17	has	have	VBZ
1979	3416	18	been	be	VBN
1979	3416	19	around	around	IN
1979	3416	20	awhile	awhile	JJ
1979	3416	21	and	and	CC
1979	3416	22	crystallized	crystallized	JJ
1979	3416	23	,	,	,
1979	3416	24	you	-PRON-	PRP
1979	3416	25	can	can	MD
1979	3416	26	re	re	VB
1979	3416	27	-	-	VB
1979	3416	28	liquify	liquify	VB
1979	3416	29	it	-PRON-	PRP
1979	3416	30	by	by	IN
1979	3416	31	heating	heat	VBG
1979	3416	32	the	the	DT
1979	3416	33	opened	opened	JJ
1979	3416	34	jar	jar	NN
1979	3416	35	gently	gently	RB
1979	3416	36	in	in	IN
1979	3416	37	hot	hot	JJ
1979	3416	38	water	water	NN
1979	3416	39	.	.	.
1979	3417	1	You	-PRON-	PRP
1979	3417	2	can	can	MD
1979	3417	3	do	do	VB
1979	3417	4	the	the	DT
1979	3417	5	same	same	JJ
1979	3417	6	thing	thing	NN
1979	3417	7	in	in	IN
1979	3417	8	the	the	DT
1979	3417	9	microwave	microwave	NN
1979	3417	10	,	,	,
1979	3417	11	but	but	CC
1979	3417	12	do	do	VB
1979	3417	13	it	-PRON-	PRP
1979	3417	14	at	at	IN
1979	3417	15	low	low	JJ
1979	3417	16	power	power	NN
1979	3417	17	and	and	CC
1979	3417	18	take	take	VB
1979	3417	19	the	the	DT
1979	3417	20	honey	honey	NN
1979	3417	21	out	out	RB
1979	3417	22	as	as	RB
1979	3417	23	soon	soon	RB
1979	3417	24	as	as	IN
1979	3417	25	it	-PRON-	PRP
1979	3417	26	's	be	VBZ
1979	3417	27	become	become	VBN
1979	3417	28	liquid	liquid	JJ
1979	3417	29	again	again	RB
1979	3417	30	.	.	.
1979	3418	1	Do	do	VB
1979	3418	2	n't	not	RB
1979	3418	3	heat	heat	VB
1979	3418	4	the	the	DT
1979	3418	5	honey	honey	NN
1979	3418	6	for	for	IN
1979	3418	7	longer	long	JJR
1979	3418	8	than	than	IN
1979	3418	9	it	-PRON-	PRP
1979	3418	10	takes	take	VBZ
1979	3418	11	to	to	TO
1979	3418	12	re-	re-	RB
1979	3418	13	liquify	liquify	VB
1979	3418	14	;	;	:
1979	3418	15	you	-PRON-	PRP
1979	3418	16	would	would	MD
1979	3418	17	lose	lose	VB
1979	3418	18	some	some	DT
1979	3418	19	of	of	IN
1979	3418	20	the	the	DT
1979	3418	21	delicate	delicate	JJ
1979	3418	22	flavor	flavor	NN
1979	3418	23	.	.	.
1979	3419	1	30	30	CD
1979	3419	2	chicken	chicken	NN
1979	3419	3	wings	wing	NNS
1979	3419	4	1	1	CD
1979	3419	5	bottle	bottle	NN
1979	3419	6	(	(	-LRB-
1979	3419	7	5-ounces	5-ounces	CD
1979	3419	8	)	)	-RRB-
1979	3419	9	teriyaki	teriyaki	NN
1979	3419	10	sauce	sauce	NN
1979	3419	11	1/4	1/4	CD
1979	3419	12	cup	cup	NN
1979	3419	13	peanut	peanut	NN
1979	3419	14	or	or	CC
1979	3419	15	vegetable	vegetable	NN
1979	3419	16	oil	oil	NN
1979	3419	17	1/4	1/4	CD
1979	3419	18	cup	cup	NN
1979	3419	19	honey	honey	NN
1979	3419	20	1	1	CD
1979	3419	21	tablespoon	tablespoon	NN
1979	3419	22	white	white	NNP
1979	3419	23	vinegar	vinegar	NNP
1979	3419	24	1	1	CD
1979	3419	25	teaspoon	teaspoon	NN
1979	3419	26	ground	ground	NN
1979	3419	27	ginger	ginger	NN
1979	3419	28	2	2	CD
1979	3419	29	cups	cup	NNS
1979	3419	30	lightly	lightly	RB
1979	3419	31	toasted	toast	VBN
1979	3419	32	,	,	,
1979	3419	33	finely	finely	RB
1979	3419	34	-	-	HYPH
1979	3419	35	chopped	chop	VBN
1979	3419	36	peanuts	peanut	NNS
1979	3419	37	or	or	CC
1979	3419	38	pecans	pecan	NNS
1979	3419	39	With	with	IN
1979	3419	40	sharp	sharp	JJ
1979	3419	41	,	,	,
1979	3419	42	kitchen	kitchen	NN
1979	3419	43	knife	knife	NN
1979	3419	44	,	,	,
1979	3419	45	divide	divide	VB
1979	3419	46	wings	wing	NNS
1979	3419	47	into	into	IN
1979	3419	48	three	three	CD
1979	3419	49	sections	section	NNS
1979	3419	50	,	,	,
1979	3419	51	cutting	cut	VBG
1979	3419	52	between	between	IN
1979	3419	53	joints	joint	NNS
1979	3419	54	--	--	:
1979	3419	55	not	not	RB
1979	3419	56	bone	bone	NN
1979	3419	57	.	.	.
1979	3420	1	Reserve	reserve	VB
1979	3420	2	first	first	JJ
1979	3420	3	and	and	CC
1979	3420	4	middle	middle	JJ
1979	3420	5	joints	joint	NNS
1979	3420	6	for	for	IN
1979	3420	7	mini	mini	JJ
1979	3420	8	drumsticks	drumstick	NNS
1979	3420	9	;	;	:
1979	3420	10	set	set	VB
1979	3420	11	wing	wing	NN
1979	3420	12	tips	tip	NNS
1979	3420	13	aside	aside	RB
1979	3420	14	for	for	IN
1979	3420	15	stock	stock	NN
1979	3420	16	or	or	CC
1979	3420	17	another	another	DT
1979	3420	18	use	use	NN
1979	3420	19	.	.	.
1979	3421	1	To	to	TO
1979	3421	2	make	make	VB
1979	3421	3	mini	mini	JJ
1979	3421	4	drums	drum	NNS
1979	3421	5	from	from	IN
1979	3421	6	the	the	DT
1979	3421	7	first	first	JJ
1979	3421	8	joint	joint	NN
1979	3421	9	:	:	:
1979	3421	10	Using	use	VBG
1979	3421	11	a	a	DT
1979	3421	12	small	small	JJ
1979	3421	13	sharp	sharp	JJ
1979	3421	14	knife	knife	NN
1979	3421	15	,	,	,
1979	3421	16	cut	cut	VBN
1979	3421	17	around	around	IN
1979	3421	18	the	the	DT
1979	3421	19	narrower	narrow	JJR
1979	3421	20	end	end	NN
1979	3421	21	to	to	TO
1979	3421	22	loosen	loosen	VB
1979	3421	23	meat	meat	NN
1979	3421	24	.	.	.
1979	3422	1	Then	then	RB
1979	3422	2	,	,	,
1979	3422	3	use	use	VB
1979	3422	4	knife	knife	NN
1979	3422	5	blade	blade	NN
1979	3422	6	to	to	TO
1979	3422	7	gently	gently	RB
1979	3422	8	scrape	scrape	VB
1979	3422	9	meat	meat	NN
1979	3422	10	down	down	RB
1979	3422	11	toward	toward	IN
1979	3422	12	the	the	DT
1979	3422	13	larger	large	JJR
1979	3422	14	,	,	,
1979	3422	15	knobby	knobby	NN
1979	3422	16	end	end	NN
1979	3422	17	of	of	IN
1979	3422	18	bone	bone	NN
1979	3422	19	,	,	,
1979	3422	20	turning	turn	VBG
1979	3422	21	meat	meat	NN
1979	3422	22	inside	inside	IN
1979	3422	23	out	out	RB
1979	3422	24	.	.	.
1979	3423	1	To	to	TO
1979	3423	2	make	make	VB
1979	3423	3	mini	mini	JJ
1979	3423	4	drums	drum	NNS
1979	3423	5	from	from	IN
1979	3423	6	middle	middle	JJ
1979	3423	7	joints	joint	NNS
1979	3423	8	:	:	:
1979	3423	9	Cut	cut	VB
1979	3423	10	around	around	IN
1979	3423	11	the	the	DT
1979	3423	12	narrower	narrow	JJR
1979	3423	13	end	end	NN
1979	3423	14	;	;	:
1979	3423	15	cut	cut	VBN
1979	3423	16	tendons	tendon	NNS
1979	3423	17	away	away	RB
1979	3423	18	and	and	CC
1979	3423	19	loosen	loosen	VBP
1979	3423	20	meat	meat	NN
1979	3423	21	.	.	.
1979	3424	1	Then	then	RB
1979	3424	2	use	use	VB
1979	3424	3	knife	knife	NN
1979	3424	4	blade	blade	NN
1979	3424	5	to	to	TO
1979	3424	6	gently	gently	RB
1979	3424	7	scrape	scrape	VB
1979	3424	8	meat	meat	NN
1979	3424	9	along	along	IN
1979	3424	10	both	both	DT
1979	3424	11	bones	bone	NNS
1979	3424	12	toward	toward	IN
1979	3424	13	the	the	DT
1979	3424	14	larger	large	JJR
1979	3424	15	end	end	NN
1979	3424	16	.	.	.
1979	3425	1	Pull	pull	VB
1979	3425	2	out	out	RP
1979	3425	3	smaller	small	JJR
1979	3425	4	bone	bone	NN
1979	3425	5	,	,	,
1979	3425	6	detaching	detach	VBG
1979	3425	7	with	with	IN
1979	3425	8	knife	knife	NN
1979	3425	9	if	if	IN
1979	3425	10	necessary	necessary	JJ
1979	3425	11	.	.	.
1979	3426	1	Turn	turn	VB
1979	3426	2	meat	meat	NN
1979	3426	3	inside	inside	RB
1979	3426	4	out	out	RB
1979	3426	5	around	around	IN
1979	3426	6	knob	knob	NN
1979	3426	7	of	of	IN
1979	3426	8	remaining	remain	VBG
1979	3426	9	bone	bone	NN
1979	3426	10	.	.	.
1979	3427	1	In	in	IN
1979	3427	2	large	large	JJ
1979	3427	3	bowl	bowl	NN
1979	3427	4	,	,	,
1979	3427	5	combine	combine	VB
1979	3427	6	teriyaki	teriyaki	NN
1979	3427	7	sauce	sauce	NN
1979	3427	8	,	,	,
1979	3427	9	oil	oil	NN
1979	3427	10	,	,	,
1979	3427	11	honey	honey	NN
1979	3427	12	,	,	,
1979	3427	13	vinegar	vinegar	NN
1979	3427	14	and	and	CC
1979	3427	15	ginger	ginger	NN
1979	3427	16	;	;	:
1979	3427	17	mix	mix	VB
1979	3427	18	well	well	RB
1979	3427	19	.	.	.
1979	3428	1	Add	add	VB
1979	3428	2	chicken	chicken	NN
1979	3428	3	and	and	CC
1979	3428	4	coat	coat	NN
1979	3428	5	well	well	RB
1979	3428	6	.	.	.
1979	3429	1	Cover	cover	NN
1979	3429	2	and	and	CC
1979	3429	3	marinate	marinate	VB
1979	3429	4	overnight	overnight	RB
1979	3429	5	in	in	IN
1979	3429	6	refrigerator	refrigerator	NN
1979	3429	7	.	.	.
1979	3430	1	Preheat	preheat	NN
1979	3430	2	oven	oven	VBD
1979	3430	3	to	to	IN
1979	3430	4	3250F.	3250f.	CD
1979	3431	1	Grease	grease	NN
1979	3431	2	2	2	CD
1979	3431	3	large	large	JJ
1979	3431	4	baking	baking	NN
1979	3431	5	sheets	sheet	NNS
1979	3431	6	with	with	IN
1979	3431	7	sides	side	NNS
1979	3431	8	;	;	:
1979	3431	9	arrange	arrange	NN
1979	3431	10	chicken	chicken	NN
1979	3431	11	on	on	IN
1979	3431	12	baking	baking	NN
1979	3431	13	sheets	sheet	NNS
1979	3431	14	.	.	.
1979	3432	1	Bake	bake	VB
1979	3432	2	for	for	IN
1979	3432	3	35	35	CD
1979	3432	4	minutes	minute	NNS
1979	3432	5	or	or	CC
1979	3432	6	until	until	IN
1979	3432	7	cooked	cook	VBN
1979	3432	8	through	through	RB
1979	3432	9	.	.	.
1979	3433	1	Remove	remove	VB
1979	3433	2	and	and	CC
1979	3433	3	roll	roll	VB
1979	3433	4	in	in	RP
1979	3433	5	chopped	chop	VBN
1979	3433	6	nuts	nut	NNS
1979	3433	7	.	.	.
1979	3434	1	Serve	serve	VB
1979	3434	2	hot	hot	JJ
1979	3434	3	or	or	CC
1979	3434	4	at	at	IN
1979	3434	5	room	room	NN
1979	3434	6	temperature	temperature	NN
1979	3434	7	.	.	.
1979	3435	1	SANTA	SANTA	NNP
1979	3435	2	FE	FE	NNP
1979	3435	3	CHICKEN	CHICKEN	NNS
1979	3435	4	QUESADILLAS	QUESADILLAS	NNP
1979	3435	5	(	(	-LRB-
1979	3435	6	Kay	Kay	NNP
1979	3435	7	sa	sa	NNP
1979	3435	8	diyas)Makes	diyas)make	VBZ
1979	3435	9	about	about	RB
1979	3435	10	64	64	CD
1979	3435	11	If	if	IN
1979	3435	12	you	-PRON-	PRP
1979	3435	13	want	want	VBP
1979	3435	14	to	to	TO
1979	3435	15	make	make	VB
1979	3435	16	this	this	DT
1979	3435	17	way	way	NN
1979	3435	18	ahead	ahead	RB
1979	3435	19	of	of	IN
1979	3435	20	time	time	NN
1979	3435	21	,	,	,
1979	3435	22	you	-PRON-	PRP
1979	3435	23	can	can	MD
1979	3435	24	cool	cool	VB
1979	3435	25	and	and	CC
1979	3435	26	then	then	RB
1979	3435	27	freeze	freeze	VB
1979	3435	28	the	the	DT
1979	3435	29	ungarnished	ungarnished	JJ
1979	3435	30	quesadilla	quesadilla	NN
1979	3435	31	wedges	wedge	NNS
1979	3435	32	between	between	IN
1979	3435	33	layers	layer	NNS
1979	3435	34	of	of	IN
1979	3435	35	aluminum	aluminum	NN
1979	3435	36	foil	foil	NN
1979	3435	37	.	.	.
1979	3436	1	Reheat	reheat	VB
1979	3436	2	in	in	IN
1979	3436	3	preheated	preheated	JJ
1979	3436	4	3000F	3000F	NNP
1979	3436	5	oven	oven	JJ
1979	3436	6	for	for	IN
1979	3436	7	20	20	CD
1979	3436	8	minutes	minute	NNS
1979	3436	9	and	and	CC
1979	3436	10	then	then	RB
1979	3436	11	add	add	VB
1979	3436	12	the	the	DT
1979	3436	13	garnish	garnish	NN
1979	3436	14	.	.	.
1979	3437	1	4	4	CD
1979	3437	2	roaster	roaster	VB
1979	3437	3	boneless	boneless	NN
1979	3437	4	thigh	thigh	NN
1979	3437	5	cutlets	cutlet	NNS
1979	3437	6	2	2	CD
1979	3437	7	cloves	clove	NNS
1979	3437	8	garlic	garlic	NN
1979	3437	9	2	2	CD
1979	3437	10	teaspoons	teaspoon	NNS
1979	3437	11	ground	ground	NN
1979	3437	12	cumin	cumin	NN
1979	3437	13	1	1	CD
1979	3437	14	teaspoon	teaspoon	NN
1979	3437	15	salt	salt	NN
1979	3437	16	or	or	CC
1979	3437	17	to	to	TO
1979	3437	18	taste	taste	VB
1979	3437	19	1/4	1/4	CD
1979	3437	20	teaspoon	teaspoon	NN
1979	3437	21	ground	ground	NN
1979	3437	22	pepper	pepper	NN
1979	3437	23	2	2	CD
1979	3437	24	tablespoons	tablespoon	NNS
1979	3437	25	vegetable	vegetable	NN
1979	3437	26	oil	oil	NN
1979	3437	27	2	2	CD
1979	3437	28	cans	can	NNS
1979	3437	29	(	(	-LRB-
1979	3437	30	4-ounces	4-ounces	CD
1979	3437	31	each	each	DT
1979	3437	32	)	)	-RRB-
1979	3437	33	chopped	chop	VBD
1979	3437	34	mild	mild	JJ
1979	3437	35	green	green	JJ
1979	3437	36	chilies	chilie	NNS
1979	3437	37	1	1	CD
1979	3437	38	minced	mince	VBD
1979	3437	39	,	,	,
1979	3437	40	canned	canned	JJ
1979	3437	41	or	or	CC
1979	3437	42	fresh	fresh	JJ
1979	3437	43	Jalapeno	Jalapeno	NNP
1979	3437	44	pepper	pepper	NN
1979	3437	45	(	(	-LRB-
1979	3437	46	optional	optional	JJ
1979	3437	47	)	)	-RRB-
1979	3437	48	16	16	CD
1979	3437	49	flour	flour	NN
1979	3437	50	tortillas	tortilla	NNS
1979	3437	51	(	(	-LRB-
1979	3437	52	8	8	CD
1979	3437	53	inches	inch	NNS
1979	3437	54	each	each	DT
1979	3437	55	)	)	-RRB-
1979	3437	56	8	8	CD
1979	3437	57	tablespoons	tablespoon	NNS
1979	3437	58	minced	mince	VBN
1979	3437	59	fresh	fresh	JJ
1979	3437	60	coriander	coriander	NN
1979	3437	61	(	(	-LRB-
1979	3437	62	also	also	RB
1979	3437	63	called	call	VBN
1979	3437	64	cilantro	cilantro	NNP
1979	3437	65	or	or	CC
1979	3437	66	Chinese	chinese	JJ
1979	3437	67	parsley	parsley	NN
1979	3437	68	)	)	-RRB-
1979	3437	69	,	,	,
1979	3437	70	optional	optional	JJ
1979	3437	71	1	1	CD
1979	3437	72	pound	pound	NN
1979	3437	73	Monterey	Monterey	NNP
1979	3437	74	Jack	Jack	NNP
1979	3437	75	or	or	CC
1979	3437	76	Cheddar	Cheddar	NNP
1979	3437	77	cheese	cheese	NN
1979	3437	78	,	,	,
1979	3437	79	grated	grate	VBD
1979	3437	80	Mexican	mexican	JJ
1979	3437	81	salsa	salsa	NN
1979	3437	82	or	or	CC
1979	3437	83	slivers	sliver	NNS
1979	3437	84	of	of	IN
1979	3437	85	avocado	avocado	NNP
1979	3437	86	sprinkled	sprinkle	VBN
1979	3437	87	with	with	IN
1979	3437	88	lemon	lemon	NN
1979	3437	89	juice	juice	NN
1979	3437	90	,	,	,
1979	3437	91	chopped	chop	VBD
1979	3437	92	tomato	tomato	NNP
1979	3437	93	,	,	,
1979	3437	94	and	and	CC
1979	3437	95	coriander	coriander	NN
1979	3437	96	sprigs	sprig	NNS
1979	3437	97	Cut	Cut	NNP
1979	3437	98	each	each	DT
1979	3437	99	thigh	thigh	NN
1979	3437	100	into	into	IN
1979	3437	101	4	4	CD
1979	3437	102	pieces	piece	NNS
1979	3437	103	.	.	.
1979	3438	1	In	in	IN
1979	3438	2	container	container	NN
1979	3438	3	of	of	IN
1979	3438	4	food	food	NN
1979	3438	5	processor	processor	NN
1979	3438	6	fitted	fit	VBN
1979	3438	7	with	with	IN
1979	3438	8	steel	steel	NN
1979	3438	9	blade	blade	NN
1979	3438	10	,	,	,
1979	3438	11	finely	finely	RB
1979	3438	12	mince	mince	VB
1979	3438	13	garlic	garlic	NN
1979	3438	14	.	.	.
1979	3439	1	Gradually	gradually	RB
1979	3439	2	add	add	VB
1979	3439	3	chicken	chicken	NN
1979	3439	4	pieces	piece	NNS
1979	3439	5	,	,	,
1979	3439	6	cumin	cumin	NN
1979	3439	7	,	,	,
1979	3439	8	salt	salt	NN
1979	3439	9	and	and	CC
1979	3439	10	pepper	pepper	NN
1979	3439	11	;	;	,
1979	3439	12	grind	grind	VB
1979	3439	13	to	to	IN
1979	3439	14	a	a	DT
1979	3439	15	fine	fine	JJ
1979	3439	16	texture	texture	NN
1979	3439	17	.	.	.
1979	3440	1	In	in	IN
1979	3440	2	a	a	DT
1979	3440	3	large	large	JJ
1979	3440	4	heavy	heavy	JJ
1979	3440	5	,	,	,
1979	3440	6	non	non	JJ
1979	3440	7	-	-	JJ
1979	3440	8	stick	stick	JJ
1979	3440	9	skillet	skillet	NN
1979	3440	10	,	,	,
1979	3440	11	heat	heat	NN
1979	3440	12	oil	oil	NN
1979	3440	13	.	.	.
1979	3441	1	Add	add	VB
1979	3441	2	ground	ground	NN
1979	3441	3	chicken	chicken	NN
1979	3441	4	mixture	mixture	NN
1979	3441	5	and	and	CC
1979	3441	6	cook	cook	VB
1979	3441	7	over	over	IN
1979	3441	8	medium	medium	JJ
1979	3441	9	heat	heat	NN
1979	3441	10	,	,	,
1979	3441	11	stirring	stir	VBG
1979	3441	12	often	often	RB
1979	3441	13	.	.	.
1979	3442	1	Cook	cook	VB
1979	3442	2	for	for	IN
1979	3442	3	8	8	CD
1979	3442	4	to	to	TO
1979	3442	5	10	10	CD
1979	3442	6	minutes	minute	NNS
1979	3442	7	or	or	CC
1979	3442	8	until	until	IN
1979	3442	9	meat	meat	NN
1979	3442	10	is	be	VBZ
1979	3442	11	no	no	DT
1979	3442	12	longer	long	RBR
1979	3442	13	pink	pink	JJ
1979	3442	14	.	.	.
1979	3443	1	Preheat	preheat	NN
1979	3443	2	oven	oven	VBD
1979	3443	3	to	to	IN
1979	3443	4	3000F.	3000f.	CD
1979	3444	1	Drain	drain	NN
1979	3444	2	chilies	chilie	NNS
1979	3444	3	and	and	CC
1979	3444	4	add	add	VB
1979	3444	5	to	to	IN
1979	3444	6	cooked	cooked	JJ
1979	3444	7	chicken	chicken	NN
1979	3444	8	.	.	.
1979	3445	1	Place	place	NN
1979	3445	2	8	8	CD
1979	3445	3	tortillas	tortilla	NNS
1979	3445	4	on	on	IN
1979	3445	5	2	2	CD
1979	3445	6	large	large	JJ
1979	3445	7	baking	baking	NN
1979	3445	8	sheets	sheet	NNS
1979	3445	9	and	and	CC
1979	3445	10	brush	brush	NN
1979	3445	11	lightly	lightly	RB
1979	3445	12	with	with	IN
1979	3445	13	water	water	NN
1979	3445	14	.	.	.
1979	3446	1	Divide	divide	NN
1979	3446	2	chicken	chicken	NN
1979	3446	3	mixture	mixture	NN
1979	3446	4	among	among	IN
1979	3446	5	the	the	DT
1979	3446	6	8	8	CD
1979	3446	7	tortillas	tortilla	NNS
1979	3446	8	,	,	,
1979	3446	9	spreading	spread	VBG
1979	3446	10	a	a	DT
1979	3446	11	thin	thin	JJ
1979	3446	12	layer	layer	NN
1979	3446	13	almost	almost	RB
1979	3446	14	to	to	IN
1979	3446	15	the	the	DT
1979	3446	16	edges	edge	NNS
1979	3446	17	.	.	.
1979	3447	1	Sprinkle	sprinkle	VB
1979	3447	2	with	with	IN
1979	3447	3	chopped	chopped	JJ
1979	3447	4	coriander	coriander	NN
1979	3447	5	and	and	CC
1979	3447	6	grated	grate	VBN
1979	3447	7	cheese	cheese	NN
1979	3447	8	;	;	:
1979	3447	9	top	top	NN
1979	3447	10	with	with	IN
1979	3447	11	remaining	remain	VBG
1979	3447	12	tortillas	tortilla	NNS
1979	3447	13	,	,	,
1979	3447	14	pressing	press	VBG
1979	3447	15	down	down	RP
1979	3447	16	edges	edge	NNS
1979	3447	17	to	to	TO
1979	3447	18	seal	seal	VB
1979	3447	19	.	.	.
1979	3448	1	Brush	Brush	NNP
1979	3448	2	lightly	lightly	RB
1979	3448	3	with	with	IN
1979	3448	4	water	water	NN
1979	3448	5	and	and	CC
1979	3448	6	bake	bake	NN
1979	3448	7	for	for	IN
1979	3448	8	15	15	CD
1979	3448	9	minutes	minute	NNS
1979	3448	10	.	.	.
1979	3449	1	Remove	remove	VB
1979	3449	2	from	from	IN
1979	3449	3	oven	oven	NN
1979	3449	4	and	and	CC
1979	3449	5	cut	cut	VB
1979	3449	6	each	each	DT
1979	3449	7	quesadilla	quesadilla	NN
1979	3449	8	into	into	IN
1979	3449	9	8	8	CD
1979	3449	10	wedges	wedge	NNS
1979	3449	11	.	.	.
1979	3450	1	If	if	IN
1979	3450	2	desired	desire	VBN
1979	3450	3	,	,	,
1979	3450	4	serve	serve	VB
1979	3450	5	with	with	IN
1979	3450	6	Mexican	mexican	JJ
1979	3450	7	salsa	salsa	NN
1979	3450	8	or	or	CC
1979	3450	9	top	top	NN
1979	3450	10	with	with	IN
1979	3450	11	avocado	avocado	NNP
1979	3450	12	,	,	,
1979	3450	13	tomato	tomato	NNP
1979	3450	14	and	and	CC
1979	3450	15	coriander	coriander	NN
1979	3450	16	.	.	.
1979	3451	1	SHERRY	SHERRY	NNP
1979	3451	2	FRIED	FRIED	NNP
1979	3451	3	CHICKEN	CHICKEN	NNP
1979	3451	4	LIVERS	liver	NNS
1979	3451	5	Makes	make	VBZ
1979	3451	6	12	12	CD
1979	3451	7	I	-PRON-	PRP
1979	3451	8	know	know	VBP
1979	3451	9	people	people	NNS
1979	3451	10	who	who	WP
1979	3451	11	did	do	VBD
1979	3451	12	n't	not	RB
1979	3451	13	think	think	VB
1979	3451	14	they	-PRON-	PRP
1979	3451	15	could	could	MD
1979	3451	16	lik	lik	VB
1979	3451	17	think	think	VB
1979	3451	18	they	-PRON-	PRP
1979	3451	19	could	could	MD
1979	3451	20	like	like	VB
1979	3451	21	chicken	chicken	NN
1979	3451	22	livers	liver	NNS
1979	3451	23	who	who	WP
1979	3451	24	are	be	VBP
1979	3451	25	won	win	VBN
1979	3451	26	over	over	RP
1979	3451	27	when	when	WRB
1979	3451	28	the	the	DT
1979	3451	29	flavor	flavor	NN
1979	3451	30	of	of	IN
1979	3451	31	sherry	sherry	NNP
1979	3451	32	wine	wine	NN
1979	3451	33	is	be	VBZ
1979	3451	34	added	add	VBN
1979	3451	35	.	.	.
1979	3452	1	12	12	CD
1979	3452	2	chicken	chicken	NN
1979	3452	3	livers	liver	NNS
1979	3452	4	(	(	-LRB-
1979	3452	5	about	about	RB
1979	3452	6	1	1	CD
1979	3452	7	lb	lb	RB
1979	3452	8	.	.	.
1979	3452	9	)	)	-RRB-
1979	3453	1	2	2	CD
1979	3453	2	tablespoons	tablespoon	NNS
1979	3453	3	butter	butter	NN
1979	3453	4	or	or	CC
1979	3453	5	margarine	margarine	NN
1979	3453	6	1	1	CD
1979	3453	7	1/2	1/2	CD
1979	3453	8	teaspoons	teaspoon	NNS
1979	3453	9	salt	salt	NN
1979	3453	10	or	or	CC
1979	3453	11	to	to	TO
1979	3453	12	taste	taste	VB
1979	3453	13	1/4	1/4	CD
1979	3453	14	teaspoon	teaspoon	NN
1979	3453	15	ground	ground	NN
1979	3453	16	pepper	pepper	NN
1979	3453	17	1/2	1/2	CD
1979	3453	18	cup	cup	NN
1979	3453	19	dry	dry	NN
1979	3453	20	sherry	sherry	NN
1979	3453	21	In	in	IN
1979	3453	22	a	a	DT
1979	3453	23	large	large	JJ
1979	3453	24	skillet	skillet	NN
1979	3453	25	over	over	IN
1979	3453	26	medium	medium	JJ
1979	3453	27	heat	heat	NNP
1979	3453	28	,	,	,
1979	3453	29	melt	melt	NNP
1979	3453	30	butter	butter	NN
1979	3453	31	.	.	.
1979	3454	1	Add	add	VB
1979	3454	2	chicken	chicken	NN
1979	3454	3	livers	liver	NNS
1979	3454	4	and	and	CC
1979	3454	5	saute	saute	VB
1979	3454	6	for	for	IN
1979	3454	7	6	6	CD
1979	3454	8	to	to	TO
1979	3454	9	8	8	CD
1979	3454	10	minutes	minute	NNS
1979	3454	11	.	.	.
1979	3455	1	Sprinkle	sprinkle	VB
1979	3455	2	with	with	IN
1979	3455	3	salt	salt	NN
1979	3455	4	and	and	CC
1979	3455	5	pepper	pepper	NN
1979	3455	6	.	.	.
1979	3456	1	Add	add	VB
1979	3456	2	sherry	sherry	NN
1979	3456	3	,	,	,
1979	3456	4	cover	cover	NN
1979	3456	5	,	,	,
1979	3456	6	and	and	CC
1979	3456	7	simmer	simmer	NN
1979	3456	8	5	5	CD
1979	3456	9	minutes	minute	NNS
1979	3456	10	longer	long	RBR
1979	3456	11	or	or	CC
1979	3456	12	until	until	IN
1979	3456	13	cooked	cook	VBN
1979	3456	14	through	through	RB
1979	3456	15	.	.	.
1979	3457	1	Serve	serve	VB
1979	3457	2	on	on	IN
1979	3457	3	toothpicks	toothpick	NNS
1979	3457	4	.	.	.
1979	3458	1	BLUE	blue	JJ
1979	3458	2	CHEESE	cheese	NN
1979	3458	3	CHICKEN	CHICKEN	NNS
1979	3458	4	SPREADMakes	spreadmake	VBZ
1979	3458	5	about	about	RB
1979	3458	6	40	40	CD
1979	3458	7	Although	although	IN
1979	3458	8	I	-PRON-	PRP
1979	3458	9	usually	usually	RB
1979	3458	10	prefer	prefer	VBP
1979	3458	11	fresh	fresh	JJ
1979	3458	12	products	product	NNS
1979	3458	13	to	to	IN
1979	3458	14	canned	canned	JJ
1979	3458	15	ones	one	NNS
1979	3458	16	,	,	,
1979	3458	17	in	in	IN
1979	3458	18	this	this	DT
1979	3458	19	case	case	NN
1979	3458	20	I	-PRON-	PRP
1979	3458	21	recommend	recommend	VBP
1979	3458	22	using	use	VBG
1979	3458	23	canned	canned	JJ
1979	3458	24	pineapple	pineapple	NN
1979	3458	25	.	.	.
1979	3459	1	Fresh	fresh	JJ
1979	3459	2	pineapple	pineapple	NN
1979	3459	3	has	have	VBZ
1979	3459	4	an	an	DT
1979	3459	5	unusual	unusual	JJ
1979	3459	6	characteristic	characteristic	NN
1979	3459	7	that	that	WDT
1979	3459	8	's	be	VBZ
1979	3459	9	worth	worth	JJ
1979	3459	10	knowing	know	VBG
1979	3459	11	.	.	.
1979	3460	1	It	-PRON-	PRP
1979	3460	2	contains	contain	VBZ
1979	3460	3	the	the	DT
1979	3460	4	enzyme	enzyme	NNS
1979	3460	5	bromelin	bromelin	NN
1979	3460	6	which	which	WDT
1979	3460	7	breaks	break	VBZ
1979	3460	8	down	down	RP
1979	3460	9	protein	protein	NN
1979	3460	10	.	.	.
1979	3461	1	The	the	DT
1979	3461	2	blue	blue	JJ
1979	3461	3	cheese	cheese	NN
1979	3461	4	in	in	IN
1979	3461	5	this	this	DT
1979	3461	6	recipe	recipe	NN
1979	3461	7	is	be	VBZ
1979	3461	8	rich	rich	JJ
1979	3461	9	in	in	IN
1979	3461	10	protein	protein	NN
1979	3461	11	and	and	CC
1979	3461	12	fresh	fresh	JJ
1979	3461	13	pineapple	pineapple	NN
1979	3461	14	would	would	MD
1979	3461	15	not	not	RB
1979	3461	16	work	work	VB
1979	3461	17	well	well	RB
1979	3461	18	with	with	IN
1979	3461	19	it	-PRON-	PRP
1979	3461	20	,	,	,
1979	3461	21	unless	unless	IN
1979	3461	22	you	-PRON-	PRP
1979	3461	23	added	add	VBD
1979	3461	24	it	-PRON-	PRP
1979	3461	25	just	just	RB
1979	3461	26	before	before	IN
1979	3461	27	serving	serve	VBG
1979	3461	28	so	so	IN
1979	3461	29	the	the	DT
1979	3461	30	bromelin	bromelin	NNP
1979	3461	31	does	do	VBZ
1979	3461	32	n't	not	RB
1979	3461	33	have	have	VB
1979	3461	34	a	a	DT
1979	3461	35	chance	chance	NN
1979	3461	36	to	to	TO
1979	3461	37	break	break	VB
1979	3461	38	down	down	RP
1979	3461	39	the	the	DT
1979	3461	40	proteins	protein	NNS
1979	3461	41	and	and	CC
1979	3461	42	give	give	VB
1979	3461	43	it	-PRON-	PRP
1979	3461	44	an	an	DT
1979	3461	45	off-	off-	JJ
1979	3461	46	flavor	flavor	NN
1979	3461	47	.	.	.
1979	3462	1	Canned	canned	JJ
1979	3462	2	pineapple	pineapple	NN
1979	3462	3	,	,	,
1979	3462	4	on	on	IN
1979	3462	5	the	the	DT
1979	3462	6	other	other	JJ
1979	3462	7	hand	hand	NN
1979	3462	8	,	,	,
1979	3462	9	does	do	VBZ
1979	3462	10	n't	not	RB
1979	3462	11	have	have	VB
1979	3462	12	enough	enough	JJ
1979	3462	13	active	active	JJ
1979	3462	14	bromelin	bromelin	NN
1979	3462	15	to	to	TO
1979	3462	16	cause	cause	VB
1979	3462	17	a	a	DT
1979	3462	18	problem	problem	NN
1979	3462	19	.	.	.
1979	3463	1	Makes	make	VBZ
1979	3463	2	approx	approx	NN
1979	3463	3	.	.	.
1979	3464	1	40	40	CD
1979	3464	2	party	party	NN
1979	3464	3	sandwiches	sandwich	NNS
1979	3464	4	(	(	-LRB-
1979	3464	5	1	1	CD
1979	3464	6	tablespoon	tablespoon	NN
1979	3464	7	per	per	IN
1979	3464	8	sandwich	sandwich	NN
1979	3464	9	)	)	-RRB-
1979	3464	10	1	1	CD
1979	3464	11	cup	cup	NN
1979	3464	12	cooked	cook	VBN
1979	3464	13	,	,	,
1979	3464	14	ground	ground	NN
1979	3464	15	chicken	chicken	NN
1979	3464	16	1	1	CD
1979	3464	17	jar	jar	NN
1979	3464	18	(	(	-LRB-
1979	3464	19	5	5	CD
1979	3464	20	oz	oz	NNP
1979	3464	21	.	.	.
1979	3464	22	)	)	-RRB-
1979	3465	1	blue	blue	JJ
1979	3465	2	cheese	cheese	NN
1979	3465	3	spread	spread	VBD
1979	3465	4	1/2	1/2	CD
1979	3465	5	cup	cup	NN
1979	3465	6	drained	drain	VBN
1979	3465	7	,	,	,
1979	3465	8	crushed	crush	VBN
1979	3465	9	pineapple	pineapple	NN
1979	3465	10	1/2	1/2	CD
1979	3465	11	cup	cup	NN
1979	3465	12	chopped	chop	VBN
1979	3465	13	almonds	almond	NNS
1979	3465	14	,	,	,
1979	3465	15	lightly	lightly	RB
1979	3465	16	toasted	toasted	JJ
1979	3465	17	Salt	Salt	NNP
1979	3465	18	and	and	CC
1979	3465	19	ground	ground	NN
1979	3465	20	pepper	pepper	NN
1979	3465	21	to	to	TO
1979	3465	22	taste	taste	VB
1979	3465	23	In	in	IN
1979	3465	24	a	a	DT
1979	3465	25	bowl	bowl	NN
1979	3465	26	combine	combine	NN
1979	3465	27	chicken	chicken	NN
1979	3465	28	with	with	IN
1979	3465	29	remaining	remain	VBG
1979	3465	30	ingredients	ingredient	NNS
1979	3465	31	.	.	.
1979	3466	1	Use	use	VB
1979	3466	2	as	as	IN
1979	3466	3	filling	fill	VBG
1979	3466	4	for	for	IN
1979	3466	5	party	party	NN
1979	3466	6	sandwiches	sandwich	NNS
1979	3466	7	.	.	.
1979	3467	1	MAIN	main	JJ
1979	3467	2	COURSES	courses	NN
1979	3467	3	-	-	:
1979	3467	4	7	7	CD
1979	3467	5	CHICKEN	CHICKEN	NNS
1979	3467	6	CORDON	CORDON	NNP
1979	3467	7	BLEU	BLEU	NNP
1979	3467	8	FOR	for	IN
1979	3467	9	A	a	DT
1979	3467	10	CROWD	CROWD	NNP
1979	3467	11	Serves	serve	VBZ
1979	3467	12	15	15	CD
1979	3467	13	-	-	SYM
1979	3467	14	20	20	CD
1979	3467	15	There	there	EX
1979	3467	16	are	be	VBP
1979	3467	17	many	many	JJ
1979	3467	18	recipes	recipe	NNS
1979	3467	19	for	for	IN
1979	3467	20	Chicken	Chicken	NNP
1979	3467	21	Cordon	Cordon	NNP
1979	3467	22	Bleu	Bleu	NNP
1979	3467	23	,	,	,
1979	3467	24	but	but	CC
1979	3467	25	I	-PRON-	PRP
1979	3467	26	like	like	VBP
1979	3467	27	this	this	DT
1979	3467	28	one	one	NN
1979	3467	29	because	because	IN
1979	3467	30	you	-PRON-	PRP
1979	3467	31	can	can	MD
1979	3467	32	do	do	VB
1979	3467	33	everything	everything	NN
1979	3467	34	the	the	DT
1979	3467	35	day	day	NN
1979	3467	36	before	before	RB
1979	3467	37	.	.	.
1979	3468	1	Reheat	reheat	VB
1979	3468	2	it	-PRON-	PRP
1979	3468	3	in	in	IN
1979	3468	4	the	the	DT
1979	3468	5	microwave	microwave	NN
1979	3468	6	.	.	.
1979	3469	1	Do	do	VB
1979	3469	2	n't	not	RB
1979	3469	3	,	,	,
1979	3469	4	however	however	RB
1979	3469	5	,	,	,
1979	3469	6	freeze	freeze	VB
1979	3469	7	it	-PRON-	PRP
1979	3469	8	.	.	.
1979	3470	1	Fried	fried	JJ
1979	3470	2	foods	food	NNS
1979	3470	3	tend	tend	VBP
1979	3470	4	to	to	TO
1979	3470	5	get	get	VB
1979	3470	6	a	a	DT
1979	3470	7	"	"	``
1979	3470	8	warmed	warm	VBN
1979	3470	9	over	over	IN
1979	3470	10	"	"	``
1979	3470	11	taste	taste	NN
1979	3470	12	after	after	IN
1979	3470	13	freezing	freezing	NN
1979	3470	14	.	.	.
1979	3471	1	Also	also	RB
1979	3471	2	,	,	,
1979	3471	3	do	do	VB
1979	3471	4	n't	not	RB
1979	3471	5	hold	hold	VB
1979	3471	6	it	-PRON-	PRP
1979	3471	7	in	in	IN
1979	3471	8	the	the	DT
1979	3471	9	refrigerator	refrigerator	NN
1979	3471	10	for	for	IN
1979	3471	11	longer	long	JJR
1979	3471	12	than	than	IN
1979	3471	13	a	a	DT
1979	3471	14	day	day	NN
1979	3471	15	.	.	.
1979	3472	1	And	and	CC
1979	3472	2	finally	finally	RB
1979	3472	3	,	,	,
1979	3472	4	when	when	WRB
1979	3472	5	reheating	reheat	VBG
1979	3472	6	it	-PRON-	PRP
1979	3472	7	in	in	IN
1979	3472	8	the	the	DT
1979	3472	9	microwave	microwave	NN
1979	3472	10	,	,	,
1979	3472	11	be	be	VB
1979	3472	12	sure	sure	JJ
1979	3472	13	to	to	TO
1979	3472	14	rotate	rotate	VB
1979	3472	15	it	-PRON-	PRP
1979	3472	16	several	several	JJ
1979	3472	17	times	time	NNS
1979	3472	18	so	so	IN
1979	3472	19	that	that	IN
1979	3472	20	you	-PRON-	PRP
1979	3472	21	do	do	VBP
1979	3472	22	n't	not	RB
1979	3472	23	have	have	VB
1979	3472	24	uneven	uneven	JJ
1979	3472	25	warming	warming	NN
1979	3472	26	.	.	.
1979	3473	1	(	(	-LRB-
1979	3473	2	Rotating	rotate	VBG
1979	3473	3	the	the	DT
1979	3473	4	food	food	NN
1979	3473	5	in	in	IN
1979	3473	6	the	the	DT
1979	3473	7	oven	oven	NN
1979	3473	8	performs	perform	VBZ
1979	3473	9	the	the	DT
1979	3473	10	same	same	JJ
1979	3473	11	function	function	NN
1979	3473	12	as	as	IN
1979	3473	13	stirring	stir	VBG
1979	3473	14	a	a	DT
1979	3473	15	pot	pot	NN
1979	3473	16	.	.	.
1979	3474	1	If	if	IN
1979	3474	2	you	-PRON-	PRP
1979	3474	3	do	do	VBP
1979	3474	4	n't	not	RB
1979	3474	5	rotate	rotate	VB
1979	3474	6	it	-PRON-	PRP
1979	3474	7	,	,	,
1979	3474	8	you	-PRON-	PRP
1979	3474	9	risk	risk	VBP
1979	3474	10	having	have	VBG
1979	3474	11	some	some	DT
1979	3474	12	parts	part	NNS
1979	3474	13	overcooked$and	overcooked$and	NNP
1979	3474	14	overcooked	overcooked	JJ
1979	3474	15	chicken	chicken	NN
1979	3474	16	is	be	VBZ
1979	3474	17	tough	tough	JJ
1979	3474	18	chicken	chicken	NN
1979	3474	19	.	.	.
1979	3474	20	)	)	-RRB-
1979	3475	1	20	20	CD
1979	3475	2	boneless	boneless	NN
1979	3475	3	,	,	,
1979	3475	4	skinless	skinless	VB
1979	3475	5	chicken	chicken	NN
1979	3475	6	breast	breast	NN
1979	3475	7	halves	half	NNS
1979	3475	8	1	1	CD
1979	3475	9	cup	cup	NN
1979	3475	10	butter	butter	NN
1979	3475	11	or	or	CC
1979	3475	12	margarine	margarine	NN
1979	3475	13	,	,	,
1979	3475	14	melted	melt	VBD
1979	3475	15	1/3	1/3	CD
1979	3475	16	cup	cup	NN
1979	3475	17	minced	mince	VBN
1979	3475	18	,	,	,
1979	3475	19	fresh	fresh	JJ
1979	3475	20	parsley	parsley	NN
1979	3475	21	20	20	CD
1979	3475	22	slices	slice	VBZ
1979	3475	23	Canadian	canadian	JJ
1979	3475	24	bacon	bacon	NN
1979	3475	25	or	or	CC
1979	3475	26	ham	ham	NN
1979	3475	27	20	20	CD
1979	3475	28	slices	slice	NNS
1979	3475	29	sharp	sharp	JJ
1979	3475	30	or	or	CC
1979	3475	31	Swiss	swiss	JJ
1979	3475	32	cheese	cheese	NN
1979	3475	33	3	3	CD
1979	3475	34	eggs	egg	NNS
1979	3475	35	,	,	,
1979	3475	36	beaten	beat	VBN
1979	3475	37	2	2	CD
1979	3475	38	cups	cup	NNS
1979	3475	39	bread	bread	NN
1979	3475	40	crumbs	crumb	VBZ
1979	3475	41	Slice	Slice	NNP
1979	3475	42	each	each	DT
1979	3475	43	breast	breast	NN
1979	3475	44	half	half	RB
1979	3475	45	almost	almost	RB
1979	3475	46	in	in	IN
1979	3475	47	half	half	NN
1979	3475	48	lengthwise	lengthwise	RB
1979	3475	49	and	and	CC
1979	3475	50	then	then	RB
1979	3475	51	open	open	VB
1979	3475	52	like	like	IN
1979	3475	53	the	the	DT
1979	3475	54	wings	wing	NNS
1979	3475	55	of	of	IN
1979	3475	56	a	a	DT
1979	3475	57	butterfly	butterfly	NN
1979	3475	58	.	.	.
1979	3476	1	Brush	brush	NN
1979	3476	2	with	with	IN
1979	3476	3	melted	melted	JJ
1979	3476	4	butter	butter	NN
1979	3476	5	and	and	CC
1979	3476	6	sprinkle	sprinkle	VB
1979	3476	7	with	with	IN
1979	3476	8	parsley	parsley	NN
1979	3476	9	.	.	.
1979	3477	1	Place	place	NN
1979	3477	2	slice	slice	NN
1979	3477	3	of	of	IN
1979	3477	4	bacon	bacon	NN
1979	3477	5	or	or	CC
1979	3477	6	ham	ham	NN
1979	3477	7	and	and	CC
1979	3477	8	slice	slice	NN
1979	3477	9	of	of	IN
1979	3477	10	cheese	cheese	NN
1979	3477	11	on	on	IN
1979	3477	12	each	each	DT
1979	3477	13	chicken	chicken	NN
1979	3477	14	breast	breast	NN
1979	3477	15	,	,	,
1979	3477	16	folding	fold	VBG
1979	3477	17	to	to	TO
1979	3477	18	fit	fit	VB
1979	3477	19	.	.	.
1979	3478	1	Roll	roll	NN
1979	3478	2	,	,	,
1979	3478	3	jelly	jelly	NN
1979	3478	4	-	-	HYPH
1979	3478	5	roll	roll	NN
1979	3478	6	fashion	fashion	NN
1979	3478	7	,	,	,
1979	3478	8	and	and	CC
1979	3478	9	secure	secure	JJ
1979	3478	10	with	with	IN
1979	3478	11	toothpicks	toothpick	NNS
1979	3478	12	.	.	.
1979	3479	1	Dip	dip	VB
1979	3479	2	in	in	IN
1979	3479	3	beaten	beat	VBN
1979	3479	4	eggs	egg	NNS
1979	3479	5	and	and	CC
1979	3479	6	roll	roll	VB
1979	3479	7	in	in	IN
1979	3479	8	bread	bread	NN
1979	3479	9	crumbs	crumb	NNS
1979	3479	10	.	.	.
1979	3480	1	Fry	fry	NN
1979	3480	2	in	in	IN
1979	3480	3	deep	deep	JJ
1979	3480	4	fat	fat	NN
1979	3480	5	at	at	IN
1979	3480	6	350oF	350oF	NNP
1979	3480	7	for	for	IN
1979	3480	8	12	12	CD
1979	3480	9	to	to	TO
1979	3480	10	15	15	CD
1979	3480	11	minutes	minute	NNS
1979	3480	12	or	or	CC
1979	3480	13	until	until	IN
1979	3480	14	golden	golden	JJ
1979	3480	15	brown	brown	JJ
1979	3480	16	and	and	CC
1979	3480	17	cooked	cook	VBD
1979	3480	18	through	through	RB
1979	3480	19	..	..	.
1979	3481	1	Remove	remove	VB
1979	3481	2	toothpicks	toothpick	NNS
1979	3481	3	before	before	IN
1979	3481	4	serving	serve	VBG
1979	3481	5	.	.	.
1979	3482	1	Keep	keep	VB
1979	3482	2	warm	warm	JJ
1979	3482	3	in	in	IN
1979	3482	4	a	a	DT
1979	3482	5	preheated	preheated	JJ
1979	3482	6	325oF	325oF	NNP
1979	3482	7	if	if	IN
1979	3482	8	serving	serve	VBG
1979	3482	9	within	within	IN
1979	3482	10	30	30	CD
1979	3482	11	minutes	minute	NNS
1979	3482	12	or	or	CC
1979	3482	13	reheat	reheat	VB
1979	3482	14	in	in	IN
1979	3482	15	a	a	DT
1979	3482	16	preheated	preheated	JJ
1979	3482	17	350oF	350oF	NNP
1979	3482	18	for	for	IN
1979	3482	19	10	10	CD
1979	3482	20	to	to	TO
1979	3482	21	15	15	CD
1979	3482	22	minutes	minute	NNS
1979	3482	23	.	.	.
1979	3483	1	CHICKEN	CHICKEN	NNS
1979	3483	2	SALAD	SALAD	NNP
1979	3483	3	HAWAIIANServes	hawaiianserve	NNS
1979	3483	4	12	12	CD
1979	3483	5	-	-	SYM
1979	3483	6	15	15	CD
1979	3483	7	This	this	DT
1979	3483	8	recipe	recipe	NN
1979	3483	9	is	be	VBZ
1979	3483	10	good	good	JJ
1979	3483	11	for	for	IN
1979	3483	12	a	a	DT
1979	3483	13	summer	summer	NN
1979	3483	14	lunch	lunch	NN
1979	3483	15	.	.	.
1979	3484	1	You	-PRON-	PRP
1979	3484	2	should	should	MD
1979	3484	3	keep	keep	VB
1979	3484	4	it	-PRON-	PRP
1979	3484	5	cold	cold	JJ
1979	3484	6	until	until	IN
1979	3484	7	serving	serve	VBG
1979	3484	8	,	,	,
1979	3484	9	but	but	CC
1979	3484	10	contrary	contrary	RB
1979	3484	11	to	to	IN
1979	3484	12	popular	popular	JJ
1979	3484	13	belief	belief	NN
1979	3484	14	,	,	,
1979	3484	15	mayonnaise	mayonnaise	NN
1979	3484	16	itself	-PRON-	PRP
1979	3484	17	is	be	VBZ
1979	3484	18	n't	not	RB
1979	3484	19	particularly	particularly	RB
1979	3484	20	dangerous	dangerous	JJ
1979	3484	21	from	from	IN
1979	3484	22	a	a	DT
1979	3484	23	food	food	NN
1979	3484	24	safety	safety	NN
1979	3484	25	point	point	NN
1979	3484	26	of	of	IN
1979	3484	27	view	view	NN
1979	3484	28	.	.	.
1979	3485	1	Mayonnaise	mayonnaise	VB
1979	3485	2	in	in	IN
1979	3485	3	its	-PRON-	PRP$
1979	3485	4	usual	usual	JJ
1979	3485	5	commercial	commercial	JJ
1979	3485	6	formulations	formulation	NNS
1979	3485	7	is	be	VBZ
1979	3485	8	acid	acid	JJ
1979	3485	9	enough	enough	RB
1979	3485	10	to	to	TO
1979	3485	11	be	be	VB
1979	3485	12	mildly	mildly	RB
1979	3485	13	protective	protective	JJ
1979	3485	14	against	against	IN
1979	3485	15	harmful	harmful	JJ
1979	3485	16	microorganisms	microorganism	NNS
1979	3485	17	.	.	.
1979	3486	1	But	but	CC
1979	3486	2	it	-PRON-	PRP
1979	3486	3	's	be	VBZ
1979	3486	4	not	not	RB
1979	3486	5	protective	protective	JJ
1979	3486	6	enough	enough	RB
1979	3486	7	,	,	,
1979	3486	8	so	so	RB
1979	3486	9	do	do	VB
1979	3486	10	n't	not	RB
1979	3486	11	take	take	VB
1979	3486	12	chances	chance	NNS
1979	3486	13	and	and	CC
1979	3486	14	do	do	VBP
1979	3486	15	keep	keep	VB
1979	3486	16	this	this	DT
1979	3486	17	refrigerated	refrigerated	JJ
1979	3486	18	until	until	IN
1979	3486	19	you	-PRON-	PRP
1979	3486	20	need	need	VBP
1979	3486	21	it	-PRON-	PRP
1979	3486	22	.	.	.
1979	3487	1	6	6	CD
1979	3487	2	cups	cup	NNS
1979	3487	3	cooked	cook	VBN
1979	3487	4	chicken	chicken	NN
1979	3487	5	,	,	,
1979	3487	6	cut	cut	VBN
1979	3487	7	in	in	IN
1979	3487	8	chunks	chunk	NNS
1979	3487	9	1	1	CD
1979	3487	10	-	-	HYPH
1979	3487	11	1/2	1/2	CD
1979	3487	12	cups	cup	NNS
1979	3487	13	mayonnaise	mayonnaise	VBP
1979	3487	14	or	or	CC
1979	3487	15	salad	salad	RB
1979	3487	16	dressing	dressing	NN
1979	3487	17	2	2	CD
1979	3487	18	cups	cup	NNS
1979	3487	19	chopped	chop	VBD
1979	3487	20	celery	celery	NN
1979	3487	21	2	2	CD
1979	3487	22	tablespoons	tablespoon	NNS
1979	3487	23	soy	soy	NN
1979	3487	24	sauce	sauce	NN
1979	3487	25	1	1	CD
1979	3487	26	can	can	MD
1979	3487	27	(	(	-LRB-
1979	3487	28	#	#	$
1979	3487	29	2	2	CD
1979	3487	30	size	size	NN
1979	3487	31	or	or	CC
1979	3487	32	2	2	CD
1979	3487	33	1/2	1/2	CD
1979	3487	34	cups	cup	NNS
1979	3487	35	)	)	-RRB-
1979	3487	36	pineapple	pineapple	NN
1979	3487	37	tidbits	tidbit	NNS
1979	3487	38	,	,	,
1979	3487	39	drained	drain	VBD
1979	3487	40	1/2	1/2	CD
1979	3487	41	cup	cup	NN
1979	3487	42	slivered	sliver	VBN
1979	3487	43	almonds	almond	NNS
1979	3487	44	,	,	,
1979	3487	45	lightly	lightly	RB
1979	3487	46	toasted	toast	VBN
1979	3487	47	,	,	,
1979	3487	48	divided	divide	VBN
1979	3487	49	In	in	IN
1979	3487	50	a	a	DT
1979	3487	51	large	large	JJ
1979	3487	52	mixing	mix	VBG
1979	3487	53	bowl	bowl	NN
1979	3487	54	combine	combine	NN
1979	3487	55	chicken	chicken	NNP
1979	3487	56	,	,	,
1979	3487	57	mayonnaise	mayonnaise	NN
1979	3487	58	,	,	,
1979	3487	59	celery	celery	NN
1979	3487	60	and	and	CC
1979	3487	61	soy	soy	NN
1979	3487	62	sauce	sauce	NN
1979	3487	63	.	.	.
1979	3488	1	Gently	gently	RB
1979	3488	2	fold	fold	VB
1979	3488	3	in	in	IN
1979	3488	4	pineapple	pineapple	NN
1979	3488	5	and	and	CC
1979	3488	6	half	half	NN
1979	3488	7	of	of	IN
1979	3488	8	almond	almond	JJ
1979	3488	9	slivers	sliver	NNS
1979	3488	10	.	.	.
1979	3489	1	Serve	serve	VB
1979	3489	2	salad	salad	NN
1979	3489	3	on	on	IN
1979	3489	4	a	a	DT
1979	3489	5	platter	platter	NN
1979	3489	6	lined	line	VBN
1979	3489	7	with	with	IN
1979	3489	8	lettuce	lettuce	NN
1979	3489	9	leaves	leave	NNS
1979	3489	10	.	.	.
1979	3490	1	Garnish	garnish	VB
1979	3490	2	with	with	IN
1979	3490	3	remaining	remain	VBG
1979	3490	4	almonds	almond	NNS
1979	3490	5	.	.	.
1979	3491	1	CREAMED	CREAMED	NNS
1979	3491	2	CHICKEN	CHICKEN	NNS
1979	3491	3	VICTORIAServes	victoriaserve	VBZ
1979	3491	4	10	10	CD
1979	3491	5	-	-	SYM
1979	3491	6	12	12	CD
1979	3491	7	This	this	DT
1979	3491	8	is	be	VBZ
1979	3491	9	a	a	DT
1979	3491	10	good	good	JJ
1979	3491	11	buffet	buffet	NN
1979	3491	12	dish	dish	NN
1979	3491	13	because	because	IN
1979	3491	14	your	-PRON-	PRP$
1979	3491	15	guests	guest	NNS
1979	3491	16	do	do	VBP
1979	3491	17	n't	not	RB
1979	3491	18	have	have	VB
1979	3491	19	to	to	TO
1979	3491	20	cut	cut	VB
1979	3491	21	anything	anything	NN
1979	3491	22	while	while	IN
1979	3491	23	balancing	balance	VBG
1979	3491	24	their	-PRON-	PRP$
1979	3491	25	dinner	dinner	NN
1979	3491	26	plates	plate	NNS
1979	3491	27	on	on	IN
1979	3491	28	their	-PRON-	PRP$
1979	3491	29	laps	lap	NNS
1979	3491	30	.	.	.
1979	3492	1	I	-PRON-	PRP
1979	3492	2	've	have	VB
1979	3492	3	expanded	expand	VBN
1979	3492	4	it	-PRON-	PRP
1979	3492	5	to	to	TO
1979	3492	6	feed	feed	VB
1979	3492	7	as	as	RB
1979	3492	8	many	many	JJ
1979	3492	9	as	as	IN
1979	3492	10	60	60	CD
1979	3492	11	people	people	NNS
1979	3492	12	,	,	,
1979	3492	13	and	and	CC
1979	3492	14	it	-PRON-	PRP
1979	3492	15	always	always	RB
1979	3492	16	draws	draw	VBZ
1979	3492	17	raves	rave	NNS
1979	3492	18	.	.	.
1979	3493	1	As	as	IN
1979	3493	2	an	an	DT
1979	3493	3	additional	additional	JJ
1979	3493	4	bonus	bonus	NN
1979	3493	5	,	,	,
1979	3493	6	it	-PRON-	PRP
1979	3493	7	's	be	VBZ
1979	3493	8	at	at	IN
1979	3493	9	least	least	JJS
1979	3493	10	as	as	RB
1979	3493	11	good	good	JJ
1979	3493	12	the	the	DT
1979	3493	13	next	next	JJ
1979	3493	14	day	day	NN
1979	3493	15	for	for	IN
1979	3493	16	leftovers	leftover	NNS
1979	3493	17	.	.	.
1979	3494	1	You	-PRON-	PRP
1979	3494	2	may	may	MD
1979	3494	3	find	find	VB
1979	3494	4	,	,	,
1979	3494	5	as	as	IN
1979	3494	6	I	-PRON-	PRP
1979	3494	7	have	have	VBP
1979	3494	8	,	,	,
1979	3494	9	that	that	IN
1979	3494	10	it	-PRON-	PRP
1979	3494	11	's	be	VBZ
1979	3494	12	easier	easy	JJR
1979	3494	13	to	to	TO
1979	3494	14	add	add	VB
1979	3494	15	the	the	DT
1979	3494	16	flour	flour	NN
1979	3494	17	right	right	RB
1979	3494	18	after	after	IN
1979	3494	19	sauteing	saute	VBG
1979	3494	20	the	the	DT
1979	3494	21	mushrooms	mushroom	NNS
1979	3494	22	and	and	CC
1979	3494	23	skip	skip	NNS
1979	3494	24	sauteing	saute	VBG
1979	3494	25	the	the	DT
1979	3494	26	chicken	chicken	NN
1979	3494	27	.	.	.
1979	3495	1	You	-PRON-	PRP
1979	3495	2	can	can	MD
1979	3495	3	also	also	RB
1979	3495	4	use	use	VB
1979	3495	5	leftover	leftover	NN
1979	3495	6	chicken	chicken	NN
1979	3495	7	and	and	CC
1979	3495	8	skip	skip	NNS
1979	3495	9	cooking	cook	VBG
1979	3495	10	the	the	DT
1979	3495	11	roaster	roaster	NN
1979	3495	12	breasts	breast	NNS
1979	3495	13	;	;	:
1979	3495	14	I	-PRON-	PRP
1979	3495	15	've	have	VB
1979	3495	16	done	do	VBN
1979	3495	17	it	-PRON-	PRP
1979	3495	18	and	and	CC
1979	3495	19	it	-PRON-	PRP
1979	3495	20	works	work	VBZ
1979	3495	21	just	just	RB
1979	3495	22	fine	fine	RB
1979	3495	23	.	.	.
1979	3496	1	The	the	DT
1979	3496	2	original	original	JJ
1979	3496	3	recipe	recipe	NN
1979	3496	4	called	call	VBD
1979	3496	5	for	for	IN
1979	3496	6	twice	twice	PDT
1979	3496	7	as	as	RB
1979	3496	8	much	much	JJ
1979	3496	9	mustard	mustard	NN
1979	3496	10	.	.	.
1979	3497	1	If	if	IN
1979	3497	2	you	-PRON-	PRP
1979	3497	3	like	like	VBP
1979	3497	4	your	-PRON-	PRP$
1979	3497	5	foods	food	NNS
1979	3497	6	quite	quite	RB
1979	3497	7	spicy	spicy	JJ
1979	3497	8	,	,	,
1979	3497	9	you	-PRON-	PRP
1979	3497	10	may	may	MD
1979	3497	11	want	want	VB
1979	3497	12	to	to	TO
1979	3497	13	use	use	VB
1979	3497	14	the	the	DT
1979	3497	15	four	four	CD
1979	3497	16	teaspoons	teaspoon	NNS
1979	3497	17	of	of	IN
1979	3497	18	mustard	mustard	NN
1979	3497	19	that	that	IN
1979	3497	20	the	the	DT
1979	3497	21	original	original	JJ
1979	3497	22	recipe	recipe	NN
1979	3497	23	called	call	VBN
1979	3497	24	for	for	IN
1979	3497	25	.	.	.
1979	3498	1	2	2	LS
1979	3498	2	whole	whole	JJ
1979	3498	3	roaster	roaster	NN
1979	3498	4	breasts	breast	NNS
1979	3498	5	,	,	,
1979	3498	6	2	2	CD
1979	3498	7	-	-	SYM
1979	3498	8	1/2	1/2	CD
1979	3498	9	to	to	IN
1979	3498	10	3	3	CD
1979	3498	11	pounds	pound	NNS
1979	3498	12	each	each	DT
1979	3498	13	8	8	CD
1979	3498	14	cups	cup	NNS
1979	3498	15	chicken	chicken	NN
1979	3498	16	broth	broth	NN
1979	3498	17	1/2	1/2	CD
1979	3498	18	cup	cup	NN
1979	3498	19	butter	butter	NN
1979	3498	20	or	or	CC
1979	3498	21	margarine	margarine	NN
1979	3498	22	1	1	CD
1979	3498	23	pound	pound	NN
1979	3498	24	fresh	fresh	JJ
1979	3498	25	mushrooms	mushroom	NNS
1979	3498	26	,	,	,
1979	3498	27	sliced	slice	VBD
1979	3498	28	1/2	1/2	CD
1979	3498	29	cup	cup	NN
1979	3498	30	flour	flour	NN
1979	3498	31	2	2	CD
1979	3498	32	teaspoons	teaspoon	NNS
1979	3498	33	dry	dry	JJ
1979	3498	34	mustard	mustard	NN
1979	3498	35	salt	salt	NN
1979	3498	36	to	to	IN
1979	3498	37	taste	taste	NN
1979	3498	38	,	,	,
1979	3498	39	depending	depend	VBG
1979	3498	40	on	on	IN
1979	3498	41	saltiness	saltiness	NN
1979	3498	42	of	of	IN
1979	3498	43	the	the	DT
1979	3498	44	broth	broth	NN
1979	3498	45	1/2	1/2	CD
1979	3498	46	teaspoon	teaspoon	NN
1979	3498	47	Cayenne	Cayenne	NNP
1979	3498	48	pepper	pepper	NN
1979	3498	49	or	or	CC
1979	3498	50	to	to	TO
1979	3498	51	taste	taste	VB
1979	3498	52	2	2	CD
1979	3498	53	cups	cup	NNS
1979	3498	54	light	light	JJ
1979	3498	55	cream	cream	NN
1979	3498	56	or	or	CC
1979	3498	57	half	half	NN
1979	3498	58	and	and	CC
1979	3498	59	half	half	NN
1979	3498	60	1	1	CD
1979	3498	61	cup	cup	NN
1979	3498	62	dry	dry	JJ
1979	3498	63	sherry	sherry	NN
1979	3498	64	1/4	1/4	CD
1979	3498	65	cup	cup	NN
1979	3498	66	grated	grate	VBN
1979	3498	67	Parmesan	Parmesan	NNP
1979	3498	68	cheese	cheese	NN
1979	3498	69	1/4	1/4	CD
1979	3498	70	cup	cup	NN
1979	3498	71	minced	mince	VBD
1979	3498	72	fresh	fresh	JJ
1979	3498	73	parsley	parsley	NN
1979	3498	74	Puffed	puffed	IN
1979	3498	75	Pastry	Pastry	NNP
1979	3498	76	Hearts	Hearts	NNPS
1979	3498	77	(	(	-LRB-
1979	3498	78	recipe	recipe	NN
1979	3498	79	follows	follow	VBZ
1979	3498	80	)	)	-RRB-
1979	3498	81	or	or	CC
1979	3498	82	toast	toast	NN
1979	3498	83	points	point	NNS
1979	3498	84	In	in	IN
1979	3498	85	4-quart	4-quart	CD
1979	3498	86	Dutch	dutch	JJ
1979	3498	87	oven	oven	NN
1979	3498	88	or	or	CC
1979	3498	89	large	large	JJ
1979	3498	90	,	,	,
1979	3498	91	deep	deep	JJ
1979	3498	92	skillet	skillet	NN
1979	3498	93	over	over	IN
1979	3498	94	high	high	JJ
1979	3498	95	heat	heat	NN
1979	3498	96	,	,	,
1979	3498	97	bring	bring	VBP
1979	3498	98	chicken	chicken	NN
1979	3498	99	broth	broth	NN
1979	3498	100	to	to	IN
1979	3498	101	a	a	DT
1979	3498	102	boil	boil	NN
1979	3498	103	.	.	.
1979	3499	1	Add	add	VB
1979	3499	2	roaster	roaster	NN
1979	3499	3	breasts	breast	NNS
1979	3499	4	and	and	CC
1979	3499	5	enough	enough	JJ
1979	3499	6	water	water	NN
1979	3499	7	to	to	TO
1979	3499	8	cover	cover	VB
1979	3499	9	,	,	,
1979	3499	10	if	if	IN
1979	3499	11	necessary	necessary	JJ
1979	3499	12	.	.	.
1979	3500	1	Reduce	reduce	VB
1979	3500	2	heat	heat	NN
1979	3500	3	to	to	IN
1979	3500	4	low	low	JJ
1979	3500	5	;	;	:
1979	3500	6	simmer	simmer	NN
1979	3500	7	for	for	IN
1979	3500	8	70	70	CD
1979	3500	9	minutes	minute	NNS
1979	3500	10	.	.	.
1979	3501	1	Cool	cool	JJ
1979	3501	2	breasts	breast	NNS
1979	3501	3	in	in	IN
1979	3501	4	broth	broth	NN
1979	3501	5	.	.	.
1979	3502	1	Remove	remove	VB
1979	3502	2	and	and	CC
1979	3502	3	cut	cut	VB
1979	3502	4	into	into	IN
1979	3502	5	1/2-inch	1/2-inch	CD
1979	3502	6	dice	dice	NNS
1979	3502	7	;	;	:
1979	3502	8	discard	discard	NN
1979	3502	9	bones	bone	NNS
1979	3502	10	and	and	CC
1979	3502	11	skin	skin	NN
1979	3502	12	.	.	.
1979	3503	1	Reserve	reserve	NN
1979	3503	2	2	2	CD
1979	3503	3	cups	cup	NNS
1979	3503	4	broth	broth	NN
1979	3503	5	for	for	IN
1979	3503	6	recipe	recipe	NN
1979	3503	7	;	;	:
1979	3503	8	save	save	VB
1979	3503	9	remainder	remainder	NN
1979	3503	10	for	for	IN
1979	3503	11	another	another	DT
1979	3503	12	use	use	NN
1979	3503	13	.	.	.
1979	3504	1	In	in	IN
1979	3504	2	same	same	JJ
1979	3504	3	Dutch	dutch	JJ
1979	3504	4	oven	oven	NN
1979	3504	5	or	or	CC
1979	3504	6	skillet	skillet	VB
1979	3504	7	over	over	IN
1979	3504	8	medium	medium	NN
1979	3504	9	-	-	HYPH
1979	3504	10	high	high	JJ
1979	3504	11	heat	heat	NN
1979	3504	12	,	,	,
1979	3504	13	melt	melt	NNP
1979	3504	14	butter	butter	NNP
1979	3504	15	;	;	:
1979	3504	16	add	add	VB
1979	3504	17	mushrooms	mushroom	NNS
1979	3504	18	and	and	CC
1979	3504	19	saute	saute	JJ
1979	3504	20	30	30	CD
1979	3504	21	seconds	second	NNS
1979	3504	22	.	.	.
1979	3505	1	Add	add	VB
1979	3505	2	diced	dice	VBD
1979	3505	3	chicken	chicken	NN
1979	3505	4	and	and	CC
1979	3505	5	saute	saute	NN
1979	3505	6	30	30	CD
1979	3505	7	seconds	second	NNS
1979	3505	8	longer	long	RBR
1979	3505	9	.	.	.
1979	3506	1	Stir	stir	VB
1979	3506	2	in	in	IN
1979	3506	3	flour	flour	NN
1979	3506	4	,	,	,
1979	3506	5	seasonings	seasoning	NNS
1979	3506	6	,	,	,
1979	3506	7	2	2	CD
1979	3506	8	cups	cup	NNS
1979	3506	9	reserved	reserve	VBD
1979	3506	10	broth	broth	NN
1979	3506	11	and	and	CC
1979	3506	12	cream	cream	NN
1979	3506	13	;	;	:
1979	3506	14	bring	bring	VB
1979	3506	15	to	to	IN
1979	3506	16	a	a	DT
1979	3506	17	simmer	simmer	NN
1979	3506	18	.	.	.
1979	3507	1	Reduce	reduce	VB
1979	3507	2	heat	heat	NN
1979	3507	3	to	to	IN
1979	3507	4	low	low	JJ
1979	3507	5	and	and	CC
1979	3507	6	simmer	simmer	JJ
1979	3507	7	5	5	CD
1979	3507	8	minutes	minute	NNS
1979	3507	9	,	,	,
1979	3507	10	stirring	stir	VBG
1979	3507	11	frequently	frequently	RB
1979	3507	12	.	.	.
1979	3508	1	Add	add	VB
1979	3508	2	sherry	sherry	NN
1979	3508	3	,	,	,
1979	3508	4	Parmesan	Parmesan	NNP
1979	3508	5	cheese	cheese	NN
1979	3508	6	and	and	CC
1979	3508	7	parsley	parsley	NN
1979	3508	8	.	.	.
1979	3509	1	Simmer	simmer	NN
1979	3509	2	1	1	CD
1979	3509	3	minute	minute	NN
1979	3509	4	longer	long	RBR
1979	3509	5	.	.	.
1979	3510	1	Serve	serve	VB
1979	3510	2	chicken	chicken	NN
1979	3510	3	with	with	IN
1979	3510	4	Puff	Puff	NNP
1979	3510	5	Pastry	Pastry	NNP
1979	3510	6	Hearts	Hearts	NNPS
1979	3510	7	or	or	CC
1979	3510	8	toast	toast	NN
1979	3510	9	points	point	NNS
1979	3510	10	.	.	.
1979	3511	1	PUFF	PUFF	NNP
1979	3511	2	PASTRY	PASTRY	NNS
1979	3511	3	HEARTS	heart	NNS
1979	3511	4	to	to	TO
1979	3511	5	go	go	VB
1979	3511	6	with	with	IN
1979	3511	7	Chicken	Chicken	NNP
1979	3511	8	Victoria	Victoria	NNP
1979	3511	9	You	-PRON-	PRP
1979	3511	10	can	can	MD
1979	3511	11	bake	bake	VB
1979	3511	12	the	the	DT
1979	3511	13	Puff	Puff	NNP
1979	3511	14	Pastry	Pastry	NNP
1979	3511	15	Hearts	Hearts	NNPS
1979	3511	16	1	1	CD
1979	3511	17	or	or	CC
1979	3511	18	2	2	CD
1979	3511	19	days	day	NNS
1979	3511	20	in	in	IN
1979	3511	21	advance	advance	NN
1979	3511	22	.	.	.
1979	3512	1	Store	store	VB
1979	3512	2	thoroughly	thoroughly	RB
1979	3512	3	-	-	HYPH
1979	3512	4	cooled	cool	VBN
1979	3512	5	hearts	heart	NNS
1979	3512	6	in	in	IN
1979	3512	7	an	an	DT
1979	3512	8	airtight	airtight	JJ
1979	3512	9	container	container	NN
1979	3512	10	.	.	.
1979	3513	1	1	1	CD
1979	3513	2	package	package	NN
1979	3513	3	(	(	-LRB-
1979	3513	4	17	17	CD
1979	3513	5	-	-	SYM
1979	3513	6	1/2-ounces	1/2-ounces	CD
1979	3513	7	)	)	-RRB-
1979	3513	8	frozen	frozen	JJ
1979	3513	9	puff	puff	NN
1979	3513	10	pastry	pastry	NN
1979	3513	11	1	1	CD
1979	3513	12	3-inch	3-inch	CD
1979	3513	13	heart	heart	NN
1979	3513	14	-	-	HYPH
1979	3513	15	shaped	shape	VBN
1979	3513	16	cookie	cookie	NN
1979	3513	17	cutter	cutter	NN
1979	3513	18	1	1	CD
1979	3513	19	whole	whole	JJ
1979	3513	20	egg	egg	NN
1979	3513	21	beaten	beat	VBN
1979	3513	22	with	with	IN
1979	3513	23	1	1	CD
1979	3513	24	tablespoon	tablespoon	NN
1979	3513	25	water	water	NN
1979	3513	26	Defrost	defrost	VB
1979	3513	27	pastry	pastry	NN
1979	3513	28	20	20	CD
1979	3513	29	minutes	minute	NNS
1979	3513	30	at	at	IN
1979	3513	31	room	room	NN
1979	3513	32	temperature	temperature	NN
1979	3513	33	.	.	.
1979	3514	1	Preheat	preheat	NN
1979	3514	2	oven	oven	VBD
1979	3514	3	to	to	IN
1979	3514	4	375F.	375f.	CD
1979	3515	1	Open	open	VB
1979	3515	2	one	one	CD
1979	3515	3	sheet	sheet	NN
1979	3515	4	at	at	IN
1979	3515	5	a	a	DT
1979	3515	6	time	time	NN
1979	3515	7	onto	onto	IN
1979	3515	8	a	a	DT
1979	3515	9	lightly-	lightly-	XX
1979	3515	10	floured	floured	NNP
1979	3515	11	board	board	NN
1979	3515	12	.	.	.
1979	3516	1	Cut	cut	NN
1979	3516	2	hearts	heart	NNS
1979	3516	3	from	from	IN
1979	3516	4	pastry	pastry	NN
1979	3516	5	and	and	CC
1979	3516	6	place	place	NN
1979	3516	7	on	on	IN
1979	3516	8	two	two	CD
1979	3516	9	dampened	dampen	VBN
1979	3516	10	cookie	cookie	NN
1979	3516	11	sheets	sheet	NNS
1979	3516	12	.	.	.
1979	3517	1	Pierce	pierce	NN
1979	3517	2	hearts	heart	NNS
1979	3517	3	with	with	IN
1979	3517	4	tines	tine	NNS
1979	3517	5	of	of	IN
1979	3517	6	a	a	DT
1979	3517	7	fork	fork	NN
1979	3517	8	.	.	.
1979	3518	1	Then	then	RB
1979	3518	2	,	,	,
1979	3518	3	using	use	VBG
1979	3518	4	the	the	DT
1979	3518	5	back	back	NN
1979	3518	6	of	of	IN
1979	3518	7	a	a	DT
1979	3518	8	small	small	JJ
1979	3518	9	knife	knife	NN
1979	3518	10	,	,	,
1979	3518	11	decorate	decorate	JJ
1979	3518	12	tops	top	NNS
1979	3518	13	and	and	CC
1979	3518	14	edges	edge	NNS
1979	3518	15	.	.	.
1979	3519	1	Brush	brush	NN
1979	3519	2	tops	top	VBZ
1979	3519	3	lightly	lightly	RB
1979	3519	4	with	with	IN
1979	3519	5	egg	egg	NN
1979	3519	6	wash	wash	NNP
1979	3519	7	.	.	.
1979	3519	8	Bake	Bake	NNP
1979	3519	9	20	20	CD
1979	3519	10	minutes	minute	NNS
1979	3519	11	or	or	CC
1979	3519	12	until	until	IN
1979	3519	13	golden	golden	JJ
1979	3519	14	.	.	.
1979	3520	1	CURRIED	CURRIED	NNP
1979	3520	2	CHICKEN	CHICKEN	NNP
1979	3520	3	RAJServes	RAJServes	NNP
1979	3520	4	10	10	CD
1979	3520	5	-	-	SYM
1979	3520	6	12	12	CD
1979	3520	7	This	this	DT
1979	3520	8	is	be	VBZ
1979	3520	9	another	another	DT
1979	3520	10	dish	dish	NN
1979	3520	11	that	that	WDT
1979	3520	12	works	work	VBZ
1979	3520	13	well	well	RB
1979	3520	14	for	for	IN
1979	3520	15	a	a	DT
1979	3520	16	buffet	buffet	NN
1979	3520	17	.	.	.
1979	3521	1	It	-PRON-	PRP
1979	3521	2	's	be	VBZ
1979	3521	3	easy	easy	JJ
1979	3521	4	to	to	TO
1979	3521	5	serve	serve	VB
1979	3521	6	and	and	CC
1979	3521	7	easy	easy	JJ
1979	3521	8	to	to	TO
1979	3521	9	eat	eat	VB
1979	3521	10	since	since	IN
1979	3521	11	the	the	DT
1979	3521	12	guests	guest	NNS
1979	3521	13	do	do	VBP
1979	3521	14	n't	not	RB
1979	3521	15	need	need	VB
1979	3521	16	to	to	TO
1979	3521	17	cut	cut	VB
1979	3521	18	anything	anything	NN
1979	3521	19	.	.	.
1979	3522	1	2	2	LS
1979	3522	2	whole	whole	JJ
1979	3522	3	roaster	roaster	NN
1979	3522	4	breasts	breast	NNS
1979	3522	5	2	2	CD
1979	3522	6	and	and	CC
1979	3522	7	1/2	1/2	CD
1979	3522	8	to	to	IN
1979	3522	9	3	3	CD
1979	3522	10	pounds	pound	NNS
1979	3522	11	each	each	DT
1979	3522	12	1/2	1/2	CD
1979	3522	13	cup	cup	NN
1979	3522	14	butter	butter	NN
1979	3522	15	or	or	CC
1979	3522	16	margarine	margarine	NN
1979	3522	17	8	8	CD
1979	3522	18	cups	cup	NNS
1979	3522	19	chicken	chicken	NNP
1979	3522	20	broth	broth	NN
1979	3522	21	3/4	3/4	CD
1979	3522	22	cup	cup	NN
1979	3522	23	raisins	raisin	VBZ
1979	3522	24	1/4	1/4	CD
1979	3522	25	cup	cup	NN
1979	3522	26	curry	curry	NN
1979	3522	27	powder	powder	NN
1979	3522	28	1/2	1/2	CD
1979	3522	29	cup	cup	NN
1979	3522	30	flour	flour	NN
1979	3522	31	1	1	CD
1979	3522	32	-	-	HYPH
1979	3522	33	1/4	1/4	CD
1979	3522	34	teaspoons	teaspoon	NNS
1979	3522	35	salt	salt	NN
1979	3522	36	or	or	CC
1979	3522	37	to	to	TO
1979	3522	38	taste	taste	VB
1979	3522	39	1/4	1/4	CD
1979	3522	40	teaspoon	teaspoon	NN
1979	3522	41	Cayenne	Cayenne	NNP
1979	3522	42	pepper	pepper	NN
1979	3522	43	or	or	CC
1979	3522	44	to	to	TO
1979	3522	45	taste	taste	VB
1979	3522	46	1/4	1/4	CD
1979	3522	47	teaspoon	teaspoon	NN
1979	3522	48	ground	ground	NN
1979	3522	49	pepper	pepper	NN
1979	3522	50	2	2	CD
1979	3522	51	cups	cup	NNS
1979	3522	52	light	light	JJ
1979	3522	53	cream	cream	NN
1979	3522	54	or	or	CC
1979	3522	55	half	half	NN
1979	3522	56	and	and	CC
1979	3522	57	half	half	NN
1979	3522	58	1/4	1/4	CD
1979	3522	59	cup	cup	NN
1979	3522	60	minced	mince	VBN
1979	3522	61	fresh	fresh	JJ
1979	3522	62	parsley	parsley	NN
1979	3522	63	Puffed	puffed	IN
1979	3522	64	Pastry	Pastry	NNP
1979	3522	65	Hearts	Hearts	NNPS
1979	3522	66	(	(	-LRB-
1979	3522	67	see	see	VB
1979	3522	68	recipe	recipe	NN
1979	3522	69	)	)	-RRB-
1979	3522	70	or	or	CC
1979	3522	71	toast	toast	NN
1979	3522	72	points	point	NNS
1979	3522	73	Chutney	Chutney	NNP
1979	3522	74	,	,	,
1979	3522	75	slivered	sliver	VBD
1979	3522	76	toasted	toasted	JJ
1979	3522	77	almonds	almond	NNS
1979	3522	78	,	,	,
1979	3522	79	other	other	JJ
1979	3522	80	condiments	condiment	NNS
1979	3522	81	,	,	,
1979	3522	82	optional	optional	JJ
1979	3522	83	In	in	IN
1979	3522	84	4-quart	4-quart	CD
1979	3522	85	Dutch	dutch	JJ
1979	3522	86	oven	oven	NN
1979	3522	87	or	or	CC
1979	3522	88	large	large	JJ
1979	3522	89	,	,	,
1979	3522	90	deep	deep	JJ
1979	3522	91	skillet	skillet	NN
1979	3522	92	over	over	IN
1979	3522	93	high	high	JJ
1979	3522	94	heat	heat	NN
1979	3522	95	,	,	,
1979	3522	96	bring	bring	VBP
1979	3522	97	chicken	chicken	NN
1979	3522	98	broth	broth	NN
1979	3522	99	to	to	IN
1979	3522	100	a	a	DT
1979	3522	101	boil	boil	NN
1979	3522	102	.	.	.
1979	3523	1	Add	add	VB
1979	3523	2	roaster	roaster	NN
1979	3523	3	breasts	breast	NNS
1979	3523	4	and	and	CC
1979	3523	5	enough	enough	JJ
1979	3523	6	water	water	NN
1979	3523	7	to	to	TO
1979	3523	8	cover	cover	VB
1979	3523	9	,	,	,
1979	3523	10	if	if	IN
1979	3523	11	necessary	necessary	JJ
1979	3523	12	.	.	.
1979	3524	1	Reduce	reduce	VB
1979	3524	2	heat	heat	NN
1979	3524	3	to	to	IN
1979	3524	4	low	low	JJ
1979	3524	5	;	;	:
1979	3524	6	simmer	simmer	NN
1979	3524	7	chicken	chicken	NN
1979	3524	8	for	for	IN
1979	3524	9	70	70	CD
1979	3524	10	minutes	minute	NNS
1979	3524	11	.	.	.
1979	3525	1	Cool	cool	JJ
1979	3525	2	chicken	chicken	NN
1979	3525	3	in	in	IN
1979	3525	4	broth	broth	NN
1979	3525	5	.	.	.
1979	3526	1	Remove	remove	VB
1979	3526	2	meat	meat	NN
1979	3526	3	and	and	CC
1979	3526	4	cut	cut	VBD
1979	3526	5	into	into	IN
1979	3526	6	1/2-inch	1/2-inch	CD
1979	3526	7	cubes	cube	NNS
1979	3526	8	;	;	:
1979	3526	9	discard	discard	VB
1979	3526	10	skin	skin	NN
1979	3526	11	and	and	CC
1979	3526	12	bones	bone	NNS
1979	3526	13	.	.	.
1979	3527	1	Reserve	Reserve	NNP
1979	3527	2	3	3	CD
1979	3527	3	cups	cup	NNS
1979	3527	4	broth	broth	NN
1979	3527	5	for	for	IN
1979	3527	6	recipe	recipe	NN
1979	3527	7	;	;	:
1979	3527	8	save	save	VB
1979	3527	9	remainder	remainder	NN
1979	3527	10	for	for	IN
1979	3527	11	another	another	DT
1979	3527	12	use	use	NN
1979	3527	13	.	.	.
1979	3528	1	In	in	IN
1979	3528	2	same	same	JJ
1979	3528	3	Dutch	dutch	JJ
1979	3528	4	oven	oven	NN
1979	3528	5	or	or	CC
1979	3528	6	skillet	skillet	VB
1979	3528	7	over	over	IN
1979	3528	8	medium	medium	NN
1979	3528	9	-	-	HYPH
1979	3528	10	high	high	JJ
1979	3528	11	heat	heat	NN
1979	3528	12	,	,	,
1979	3528	13	melt	melt	NNP
1979	3528	14	butter	butter	NNP
1979	3528	15	,	,	,
1979	3528	16	stir	stir	NN
1979	3528	17	in	in	IN
1979	3528	18	chicken	chicken	NN
1979	3528	19	,	,	,
1979	3528	20	raisins	raisin	NNS
1979	3528	21	,	,	,
1979	3528	22	and	and	CC
1979	3528	23	curry	curry	NN
1979	3528	24	powder	powder	NN
1979	3528	25	;	;	:
1979	3528	26	saute	saute	VB
1979	3528	27	for	for	IN
1979	3528	28	1	1	CD
1979	3528	29	minute	minute	NN
1979	3528	30	.	.	.
1979	3529	1	Stir	stir	VB
1979	3529	2	in	in	IN
1979	3529	3	flour	flour	NN
1979	3529	4	,	,	,
1979	3529	5	seasonings	seasoning	NNS
1979	3529	6	,	,	,
1979	3529	7	reserved	reserve	VBD
1979	3529	8	3	3	CD
1979	3529	9	cups	cup	NNS
1979	3529	10	broth	broth	NN
1979	3529	11	,	,	,
1979	3529	12	and	and	CC
1979	3529	13	cream	cream	NN
1979	3529	14	;	;	:
1979	3529	15	bring	bring	VB
1979	3529	16	to	to	IN
1979	3529	17	a	a	DT
1979	3529	18	simmer	simmer	NN
1979	3529	19	.	.	.
1979	3530	1	Reduce	reduce	VB
1979	3530	2	heat	heat	NN
1979	3530	3	to	to	IN
1979	3530	4	low	low	JJ
1979	3530	5	and	and	CC
1979	3530	6	simmer	simmer	JJ
1979	3530	7	5	5	CD
1979	3530	8	minutes	minute	NNS
1979	3530	9	,	,	,
1979	3530	10	stirring	stir	VBG
1979	3530	11	frequently	frequently	RB
1979	3530	12	.	.	.
1979	3531	1	Stir	stir	VB
1979	3531	2	in	in	IN
1979	3531	3	parsley	parsley	NN
1979	3531	4	.	.	.
1979	3532	1	Serve	serve	VB
1979	3532	2	chicken	chicken	NN
1979	3532	3	with	with	IN
1979	3532	4	Puff	Puff	NNP
1979	3532	5	Pastry	Pastry	NNP
1979	3532	6	Hearts	Hearts	NNPS
1979	3532	7	or	or	CC
1979	3532	8	toast	toast	NN
1979	3532	9	points	point	NNS
1979	3532	10	,	,	,
1979	3532	11	accompanied	accompany	VBN
1979	3532	12	by	by	IN
1979	3532	13	chutney	chutney	NNP
1979	3532	14	,	,	,
1979	3532	15	toasted	toasted	JJ
1979	3532	16	almonds	almond	NNS
1979	3532	17	,	,	,
1979	3532	18	or	or	CC
1979	3532	19	other	other	JJ
1979	3532	20	condiments	condiment	NNS
1979	3532	21	,	,	,
1979	3532	22	if	if	IN
1979	3532	23	desired	desire	VBN
1979	3532	24	.	.	.
1979	3533	1	JUST	just	RB
1979	3533	2	PLAIN	PLAIN	NNP
1979	3533	3	BARBECUED	BARBECUED	NNP
1979	3533	4	CHICKEN	CHICKEN	NNP
1979	3533	5	Serves	serve	VBZ
1979	3533	6	50	50	CD
1979	3533	7	If	if	IN
1979	3533	8	you	-PRON-	PRP
1979	3533	9	visit	visit	VBP
1979	3533	10	the	the	DT
1979	3533	11	Delmarva	Delmarva	NNP
1979	3533	12	Peninsula	Peninsula	NNP
1979	3533	13	(	(	-LRB-
1979	3533	14	Delaware	Delaware	NNP
1979	3533	15	,	,	,
1979	3533	16	Maryland	Maryland	NNP
1979	3533	17	,	,	,
1979	3533	18	Virginia	Virginia	NNP
1979	3533	19	)	)	-RRB-
1979	3533	20	in	in	IN
1979	3533	21	summer	summer	NN
1979	3533	22	,	,	,
1979	3533	23	you	-PRON-	PRP
1979	3533	24	may	may	MD
1979	3533	25	come	come	VB
1979	3533	26	across	across	IN
1979	3533	27	some	some	DT
1979	3533	28	of	of	IN
1979	3533	29	the	the	DT
1979	3533	30	chicken	chicken	NN
1979	3533	31	barbecues	barbecue	NNS
1979	3533	32	that	that	WDT
1979	3533	33	take	take	VBP
1979	3533	34	place	place	NN
1979	3533	35	here	here	RB
1979	3533	36	.	.	.
1979	3534	1	This	this	DT
1979	3534	2	is	be	VBZ
1979	3534	3	one	one	CD
1979	3534	4	of	of	IN
1979	3534	5	the	the	DT
1979	3534	6	popular	popular	JJ
1979	3534	7	recipes	recipe	NNS
1979	3534	8	for	for	IN
1979	3534	9	crowds	crowd	NNS
1979	3534	10	.	.	.
1979	3535	1	50	50	CD
1979	3535	2	chicken	chicken	NN
1979	3535	3	breast	breast	NN
1979	3535	4	halves	halve	VBZ
1979	3535	5	25	25	CD
1979	3535	6	drumsticks	drumstick	NNS
1979	3535	7	2	2	CD
1979	3535	8	quarts	quart	NNS
1979	3535	9	oil	oil	NN
1979	3535	10	2	2	CD
1979	3535	11	quarts	quart	NNS
1979	3535	12	vinegar	vinegar	VBP
1979	3535	13	8	8	CD
1979	3535	14	tablespoons	tablespoon	NNS
1979	3535	15	salt	salt	NN
1979	3535	16	or	or	CC
1979	3535	17	to	to	TO
1979	3535	18	taste	taste	VB
1979	3535	19	3	3	CD
1979	3535	20	tablespoons	tablespoon	NNS
1979	3535	21	ground	ground	NN
1979	3535	22	pepper	pepper	NN
1979	3535	23	In	in	IN
1979	3535	24	a	a	DT
1979	3535	25	2	2	CD
1979	3535	26	gallon	gallon	NN
1979	3535	27	container	container	NN
1979	3535	28	,	,	,
1979	3535	29	combine	combine	VB
1979	3535	30	oil	oil	NN
1979	3535	31	,	,	,
1979	3535	32	vinegar	vinegar	NN
1979	3535	33	,	,	,
1979	3535	34	salt	salt	NN
1979	3535	35	and	and	CC
1979	3535	36	pepper	pepper	NN
1979	3535	37	.	.	.
1979	3536	1	Grill	Grill	NNP
1979	3536	2	chicken	chicken	NN
1979	3536	3	5	5	CD
1979	3536	4	to	to	IN
1979	3536	5	6	6	CD
1979	3536	6	inches	inch	NNS
1979	3536	7	above	above	IN
1979	3536	8	medium	medium	JJ
1979	3536	9	-	-	HYPH
1979	3536	10	hot	hot	JJ
1979	3536	11	coals	coal	NNS
1979	3536	12	for	for	IN
1979	3536	13	20	20	CD
1979	3536	14	to	to	TO
1979	3536	15	30	30	CD
1979	3536	16	minutes	minute	NNS
1979	3536	17	or	or	CC
1979	3536	18	until	until	IN
1979	3536	19	cooked	cook	VBN
1979	3536	20	through	through	RB
1979	3536	21	.	.	.
1979	3537	1	Turn	turn	VB
1979	3537	2	and	and	CC
1979	3537	3	brush	brush	VB
1979	3537	4	with	with	IN
1979	3537	5	sauce	sauce	NN
1979	3537	6	every	every	DT
1979	3537	7	10	10	CD
1979	3537	8	to	to	TO
1979	3537	9	15	15	CD
1979	3537	10	minutes	minute	NNS
1979	3537	11	.	.	.
1979	3538	1	SWEET	SWEET	NNP
1979	3538	2	'	'	POS
1979	3538	3	N	N	NNP
1979	3538	4	SMOKEY	SMOKEY	NNP
1979	3538	5	CHICKEN	CHICKEN	NNP
1979	3538	6	Serves	serve	VBZ
1979	3538	7	30	30	CD
1979	3538	8	-	-	SYM
1979	3538	9	40	40	CD
1979	3538	10	My	-PRON-	PRP$
1979	3538	11	step	step	NN
1979	3538	12	daughter	daughter	NN
1979	3538	13	-	-	HYPH
1979	3538	14	in	in	IN
1979	3538	15	-	-	HYPH
1979	3538	16	law	law	NN
1979	3538	17	,	,	,
1979	3538	18	Jan	Jan	NNP
1979	3538	19	Perdue	Perdue	NNP
1979	3538	20	,	,	,
1979	3538	21	says	say	VBZ
1979	3538	22	that	that	IN
1979	3538	23	when	when	WRB
1979	3538	24	Frank	Frank	NNP
1979	3538	25	's	's	POS
1979	3538	26	son	son	NN
1979	3538	27	Jim	Jim	NNP
1979	3538	28	was	be	VBD
1979	3538	29	courting	court	VBG
1979	3538	30	her	-PRON-	PRP
1979	3538	31	,	,	,
1979	3538	32	he	-PRON-	PRP
1979	3538	33	invited	invite	VBD
1979	3538	34	her	-PRON-	PRP
1979	3538	35	over	over	RB
1979	3538	36	for	for	IN
1979	3538	37	dinner	dinner	NN
1979	3538	38	and	and	CC
1979	3538	39	served	serve	VBD
1979	3538	40	Sweet	Sweet	NNP
1979	3538	41	'	'	''
1979	3538	42	n	n	CC
1979	3538	43	Smokey	Smokey	NNP
1979	3538	44	Chicken	Chicken	NNP
1979	3538	45	for	for	IN
1979	3538	46	two	two	CD
1979	3538	47	.	.	.
1979	3539	1	Jan	Jan	NNP
1979	3539	2	was	be	VBD
1979	3539	3	enchanted	enchant	VBN
1979	3539	4	with	with	IN
1979	3539	5	his	-PRON-	PRP$
1979	3539	6	culinary	culinary	JJ
1979	3539	7	skill	skill	NN
1979	3539	8	and	and	CC
1979	3539	9	thought	think	VBD
1979	3539	10	that	that	IN
1979	3539	11	this	this	DT
1979	3539	12	would	would	MD
1979	3539	13	be	be	VB
1979	3539	14	a	a	DT
1979	3539	15	sample	sample	NN
1979	3539	16	of	of	IN
1979	3539	17	what	what	WDT
1979	3539	18	marriage	marriage	NN
1979	3539	19	to	to	IN
1979	3539	20	him	-PRON-	PRP
1979	3539	21	would	would	MD
1979	3539	22	be	be	VB
1979	3539	23	like	like	IN
1979	3539	24	.	.	.
1979	3540	1	She	-PRON-	PRP
1979	3540	2	learned	learn	VBD
1979	3540	3	later	later	RB
1979	3540	4	that	that	IN
1979	3540	5	this	this	DT
1979	3540	6	is	be	VBZ
1979	3540	7	just	just	RB
1979	3540	8	about	about	IN
1979	3540	9	the	the	DT
1979	3540	10	only	only	JJ
1979	3540	11	thing	thing	NN
1979	3540	12	he	-PRON-	PRP
1979	3540	13	cooks	cook	VBZ
1979	3540	14	.	.	.
1979	3541	1	Fortunately	fortunately	RB
1979	3541	2	,	,	,
1979	3541	3	she	-PRON-	PRP
1979	3541	4	enjoys	enjoy	VBZ
1979	3541	5	cooking	cook	VBG
1979	3541	6	and	and	CC
1979	3541	7	does	do	VBZ
1979	3541	8	n't	not	RB
1979	3541	9	mind	mind	VB
1979	3541	10	.	.	.
1979	3542	1	30	30	CD
1979	3542	2	chicken	chicken	NN
1979	3542	3	breast	breast	NN
1979	3542	4	halves	halve	VBZ
1979	3542	5	15	15	CD
1979	3542	6	chicken	chicken	NN
1979	3542	7	drumsticks	drumstick	NNS
1979	3542	8	15	15	CD
1979	3542	9	chicken	chicken	NN
1979	3542	10	thighs	thigh	NNS
1979	3542	11	8	8	CD
1979	3542	12	medium	medium	NN
1979	3542	13	onions	onion	NNS
1979	3542	14	,	,	,
1979	3542	15	sliced	slice	VBD
1979	3542	16	2	2	CD
1979	3542	17	quarts	quart	NNS
1979	3542	18	ketchup	ketchup	NNP
1979	3542	19	1	1	CD
1979	3542	20	cup	cup	NNP
1979	3542	21	prepared	prepared	JJ
1979	3542	22	mustard	mustard	NN
1979	3542	23	2	2	CD
1979	3542	24	cups	cup	NNS
1979	3542	25	vinegar	vinegar	VB
1979	3542	26	1	1	CD
1979	3542	27	quart	quart	NNP
1979	3542	28	maple	maple	NN
1979	3542	29	syrup	syrup	NN
1979	3542	30	1/4	1/4	CD
1979	3542	31	cup	cup	NN
1979	3542	32	hickory	hickory	NN
1979	3542	33	smoked	smoke	VBD
1979	3542	34	salt	salt	NN
1979	3542	35	or	or	CC
1979	3542	36	to	to	TO
1979	3542	37	taste	taste	VB
1979	3542	38	2	2	CD
1979	3542	39	teaspoons	teaspoon	NNS
1979	3542	40	ground	ground	NN
1979	3542	41	pepper	pepper	NN
1979	3542	42	Preheat	Preheat	NNP
1979	3542	43	oven	oven	VBD
1979	3542	44	to	to	IN
1979	3542	45	350oF.	350of.	CD
1979	3543	1	Place	place	NN
1979	3543	2	chicken	chicken	NN
1979	3543	3	in	in	IN
1979	3543	4	a	a	DT
1979	3543	5	single	single	JJ
1979	3543	6	layer	layer	NN
1979	3543	7	,	,	,
1979	3543	8	skin	skin	NN
1979	3543	9	side	side	NN
1979	3543	10	up	up	RP
1979	3543	11	on	on	IN
1979	3543	12	top	top	NN
1979	3543	13	of	of	IN
1979	3543	14	onion	onion	NN
1979	3543	15	slices	slice	NNS
1979	3543	16	in	in	IN
1979	3543	17	the	the	DT
1979	3543	18	bottom	bottom	NN
1979	3543	19	of	of	IN
1979	3543	20	2	2	CD
1979	3543	21	to	to	TO
1979	3543	22	3	3	CD
1979	3543	23	large	large	JJ
1979	3543	24	baking	baking	NN
1979	3543	25	pans	pan	NNS
1979	3543	26	.	.	.
1979	3544	1	If	if	IN
1979	3544	2	possible	possible	JJ
1979	3544	3	keep	keep	VBP
1979	3544	4	breast	breast	NN
1979	3544	5	halves	half	NNS
1979	3544	6	in	in	IN
1979	3544	7	a	a	DT
1979	3544	8	separate	separate	JJ
1979	3544	9	pan	pan	NN
1979	3544	10	from	from	IN
1979	3544	11	legs	leg	NNS
1979	3544	12	and	and	CC
1979	3544	13	thighs	thigh	NNS
1979	3544	14	as	as	IN
1979	3544	15	they	-PRON-	PRP
1979	3544	16	will	will	MD
1979	3544	17	cook	cook	VB
1979	3544	18	more	more	RBR
1979	3544	19	quickly	quickly	RB
1979	3544	20	.	.	.
1979	3545	1	In	in	IN
1979	3545	2	a	a	DT
1979	3545	3	2	2	CD
1979	3545	4	gallon	gallon	NN
1979	3545	5	container	container	NN
1979	3545	6	combine	combine	NN
1979	3545	7	remaining	remain	VBG
1979	3545	8	ingredients	ingredient	NNS
1979	3545	9	and	and	CC
1979	3545	10	pour	pour	VBP
1979	3545	11	over	over	IN
1979	3545	12	chicken	chicken	NN
1979	3545	13	.	.	.
1979	3546	1	Bake	bake	NN
1979	3546	2	chicken	chicken	NN
1979	3546	3	,	,	,
1979	3546	4	uncovered	uncover	VBN
1979	3546	5	for	for	IN
1979	3546	6	45	45	CD
1979	3546	7	to	to	TO
1979	3546	8	60	60	CD
1979	3546	9	minutes	minute	NNS
1979	3546	10	or	or	CC
1979	3546	11	until	until	IN
1979	3546	12	cooked	cook	VBN
1979	3546	13	through	through	RB
1979	3546	14	.	.	.
1979	3547	1	Check	check	VB
1979	3547	2	breast	breast	NN
1979	3547	3	meat	meat	NN
1979	3547	4	for	for	IN
1979	3547	5	doneness	doneness	NN
1979	3547	6	after	after	IN
1979	3547	7	45	45	CD
1979	3547	8	minutes	minute	NNS
1979	3547	9	.	.	.
1979	3548	1	TREASURE	TREASURE	NNP
1979	3548	2	ISLAND	ISLAND	NNP
1979	3548	3	CHICKENServes	chickenserve	VBZ
1979	3548	4	30	30	CD
1979	3548	5	-	-	SYM
1979	3548	6	40	40	CD
1979	3548	7	A	a	DT
1979	3548	8	school	school	NN
1979	3548	9	-	-	HYPH
1979	3548	10	lunch	lunch	NN
1979	3548	11	chicken	chicken	NN
1979	3548	12	recipe	recipe	NN
1979	3548	13	contest	contest	NN
1979	3548	14	produced	produce	VBD
1979	3548	15	this	this	DT
1979	3548	16	one	one	NN
1979	3548	17	.	.	.
1979	3549	1	The	the	DT
1979	3549	2	winner	winner	NN
1979	3549	3	adapted	adapt	VBD
1979	3549	4	it	-PRON-	PRP
1979	3549	5	from	from	IN
1979	3549	6	an	an	DT
1979	3549	7	old	old	JJ
1979	3549	8	family	family	NN
1979	3549	9	recipe	recipe	NN
1979	3549	10	.	.	.
1979	3550	1	30	30	CD
1979	3550	2	chicken	chicken	NN
1979	3550	3	breast	breast	NN
1979	3550	4	halves	halve	VBZ
1979	3550	5	15	15	CD
1979	3550	6	chicken	chicken	NN
1979	3550	7	drumsticks	drumstick	NNS
1979	3550	8	15	15	CD
1979	3550	9	chicken	chicken	NN
1979	3550	10	thighs	thigh	NNS
1979	3550	11	1/2	1/2	CD
1979	3550	12	pound	pound	NN
1979	3550	13	butter	butter	NN
1979	3550	14	or	or	CC
1979	3550	15	margarine	margarine	NN
1979	3550	16	1/2	1/2	CD
1979	3550	17	cup	cup	NN
1979	3550	18	flour	flour	NN
1979	3550	19	3/4	3/4	CD
1979	3550	20	cup	cup	NNP
1979	3550	21	sugar	sugar	NN
1979	3550	22	1	1	CD
1979	3550	23	teaspoon	teaspoon	NN
1979	3550	24	dry	dry	JJ
1979	3550	25	mustard	mustard	NN
1979	3550	26	2	2	CD
1979	3550	27	teaspoons	teaspoon	NNS
1979	3550	28	cinnamon	cinnamon	NN
1979	3550	29	1/2	1/2	CD
1979	3550	30	teaspoon	teaspoon	NN
1979	3550	31	ground	ground	NN
1979	3550	32	ginger	ginger	NN
1979	3550	33	1	1	CD
1979	3550	34	quart	quart	NNP
1979	3550	35	orange	orange	NNP
1979	3550	36	juice	juice	NN
1979	3550	37	2	2	CD
1979	3550	38	tablespoons	tablespoon	NNS
1979	3550	39	salt	salt	NN
1979	3550	40	or	or	CC
1979	3550	41	to	to	TO
1979	3550	42	taste	taste	VB
1979	3550	43	Preheat	Preheat	NNP
1979	3550	44	oven	oven	VBD
1979	3550	45	to	to	IN
1979	3550	46	350oF.	350of.	CD
1979	3551	1	Place	place	NN
1979	3551	2	chicken	chicken	NN
1979	3551	3	in	in	IN
1979	3551	4	single	single	JJ
1979	3551	5	layer	layer	NN
1979	3551	6	,	,	,
1979	3551	7	skin	skin	NN
1979	3551	8	side	side	NN
1979	3551	9	up	up	RP
1979	3551	10	,	,	,
1979	3551	11	in	in	IN
1979	3551	12	2	2	CD
1979	3551	13	to	to	TO
1979	3551	14	3	3	CD
1979	3551	15	large	large	JJ
1979	3551	16	baking	baking	NN
1979	3551	17	pans	pan	NNS
1979	3551	18	.	.	.
1979	3552	1	Keep	keep	VB
1979	3552	2	breast	breast	NN
1979	3552	3	halves	half	NNS
1979	3552	4	in	in	IN
1979	3552	5	a	a	DT
1979	3552	6	separate	separate	JJ
1979	3552	7	pan	pan	NN
1979	3552	8	as	as	IN
1979	3552	9	they	-PRON-	PRP
1979	3552	10	will	will	MD
1979	3552	11	cook	cook	VB
1979	3552	12	more	more	RBR
1979	3552	13	quickly	quickly	RB
1979	3552	14	than	than	IN
1979	3552	15	the	the	DT
1979	3552	16	legs	leg	NNS
1979	3552	17	and	and	CC
1979	3552	18	thighs	thigh	NNS
1979	3552	19	.	.	.
1979	3553	1	In	in	IN
1979	3553	2	a	a	DT
1979	3553	3	large	large	JJ
1979	3553	4	saucepan	saucepan	NN
1979	3553	5	over	over	IN
1979	3553	6	medium	medium	JJ
1979	3553	7	heat	heat	NNP
1979	3553	8	,	,	,
1979	3553	9	melt	melt	NNP
1979	3553	10	butter	butter	NN
1979	3553	11	.	.	.
1979	3554	1	Stir	stir	VB
1979	3554	2	in	in	IN
1979	3554	3	flour	flour	NN
1979	3554	4	,	,	,
1979	3554	5	sugar	sugar	NN
1979	3554	6	,	,	,
1979	3554	7	spices	spice	NNS
1979	3554	8	,	,	,
1979	3554	9	orange	orange	NNP
1979	3554	10	juice	juice	NN
1979	3554	11	and	and	CC
1979	3554	12	salt	salt	NN
1979	3554	13	and	and	CC
1979	3554	14	cook	cook	NN
1979	3554	15	,	,	,
1979	3554	16	stirring	stir	VBG
1979	3554	17	constantly	constantly	RB
1979	3554	18	until	until	IN
1979	3554	19	thickened	thicken	VBN
1979	3554	20	.	.	.
1979	3555	1	Pour	pour	NN
1979	3555	2	sauce	sauce	NN
1979	3555	3	over	over	IN
1979	3555	4	chicken	chicken	NN
1979	3555	5	.	.	.
1979	3556	1	Bake	Bake	NNP
1979	3556	2	,	,	,
1979	3556	3	uncovered	uncover	VBD
1979	3556	4	,	,	,
1979	3556	5	for	for	IN
1979	3556	6	45	45	CD
1979	3556	7	to	to	TO
1979	3556	8	60	60	CD
1979	3556	9	minutes	minute	NNS
1979	3556	10	or	or	CC
1979	3556	11	until	until	IN
1979	3556	12	cooked	cook	VBN
1979	3556	13	through	through	RB
1979	3556	14	.	.	.
1979	3557	1	Check	check	VB
1979	3557	2	breast	breast	NN
1979	3557	3	meat	meat	NN
1979	3557	4	for	for	IN
1979	3557	5	doneness	doneness	NN
1979	3557	6	after	after	IN
1979	3557	7	45	45	CD
1979	3557	8	minutes	minute	NNS
1979	3557	9	.	.	.
1979	3558	1	TEXAS	TEXAS	NNP
1979	3558	2	BARBECUED	BARBECUED	NNP
1979	3558	3	BREASTSServes	breastsserve	VBZ
1979	3558	4	10	10	CD
1979	3558	5	-	-	SYM
1979	3558	6	16	16	CD
1979	3558	7	Turn	turn	NN
1979	3558	8	chicken	chicken	NN
1979	3558	9	breasts	breast	NNS
1979	3558	10	with	with	IN
1979	3558	11	tongs	tong	NNS
1979	3558	12	instead	instead	RB
1979	3558	13	of	of	IN
1979	3558	14	a	a	DT
1979	3558	15	fork	fork	NN
1979	3558	16	,	,	,
1979	3558	17	which	which	WDT
1979	3558	18	could	could	MD
1979	3558	19	pierce	pierce	VB
1979	3558	20	the	the	DT
1979	3558	21	meat	meat	NN
1979	3558	22	and	and	CC
1979	3558	23	cause	cause	VB
1979	3558	24	it	-PRON-	PRP
1979	3558	25	to	to	TO
1979	3558	26	lose	lose	VB
1979	3558	27	some	some	DT
1979	3558	28	of	of	IN
1979	3558	29	its	-PRON-	PRP$
1979	3558	30	juiciness	juiciness	NN
1979	3558	31	.	.	.
1979	3559	1	1	1	CD
1979	3559	2	cup	cup	NNP
1979	3559	3	tomato	tomato	NNP
1979	3559	4	sauce	sauce	NN
1979	3559	5	1/4	1/4	CD
1979	3559	6	cup	cup	NN
1979	3559	7	red	red	JJ
1979	3559	8	wine	wine	NN
1979	3559	9	vinegar	vinegar	NN
1979	3559	10	1/4	1/4	CD
1979	3559	11	cup	cup	NNP
1979	3559	12	chili	chili	NNP
1979	3559	13	sauce	sauce	NN
1979	3559	14	1/4	1/4	CD
1979	3559	15	cup	cup	NNP
1979	3559	16	brown	brown	NNP
1979	3559	17	sugar	sugar	NN
1979	3559	18	3	3	CD
1979	3559	19	tablespoons	tablespoon	NNS
1979	3559	20	grated	grate	VBD
1979	3559	21	onion	onion	NN
1979	3559	22	2	2	CD
1979	3559	23	tablespoons	tablespoon	NNS
1979	3559	24	Worcestershire	Worcestershire	NNP
1979	3559	25	sauce	sauce	NN
1979	3559	26	1	1	CD
1979	3559	27	tablespoon	tablespoon	NN
1979	3559	28	Dijon	Dijon	NNP
1979	3559	29	mustard	mustard	NN
1979	3559	30	1/2	1/2	CD
1979	3559	31	teaspoon	teaspoon	NN
1979	3559	32	chili	chili	NN
1979	3559	33	powder	powder	NN
1979	3559	34	1	1	CD
1979	3559	35	teaspoon	teaspoon	NN
1979	3559	36	paprika	paprika	NNS
1979	3559	37	1/2	1/2	CD
1979	3559	38	teaspoon	teaspoon	NN
1979	3559	39	Tabasco	Tabasco	NNP
1979	3559	40	(	(	-LRB-
1979	3559	41	optional	optional	JJ
1979	3559	42	)	)	-RRB-
1979	3559	43	16	16	CD
1979	3559	44	chicken	chicken	NN
1979	3559	45	breast	breast	NN
1979	3559	46	halves	half	NNS
1979	3559	47	In	in	IN
1979	3559	48	a	a	DT
1979	3559	49	large	large	JJ
1979	3559	50	saucepan	saucepan	NN
1979	3559	51	over	over	IN
1979	3559	52	medium	medium	JJ
1979	3559	53	heat	heat	NN
1979	3559	54	combine	combine	VBP
1979	3559	55	all	all	DT
1979	3559	56	ingredients	ingredient	NNS
1979	3559	57	except	except	IN
1979	3559	58	chicken	chicken	NN
1979	3559	59	and	and	CC
1979	3559	60	bring	bring	VB
1979	3559	61	to	to	IN
1979	3559	62	a	a	DT
1979	3559	63	boil	boil	NN
1979	3559	64	.	.	.
1979	3560	1	Grill	Grill	NNP
1979	3560	2	chicken	chicken	NN
1979	3560	3	5	5	CD
1979	3560	4	to	to	IN
1979	3560	5	6	6	CD
1979	3560	6	inches	inch	NNS
1979	3560	7	above	above	IN
1979	3560	8	medium	medium	JJ
1979	3560	9	-	-	HYPH
1979	3560	10	hot	hot	JJ
1979	3560	11	coals	coal	NNS
1979	3560	12	for	for	IN
1979	3560	13	25	25	CD
1979	3560	14	to	to	TO
1979	3560	15	30	30	CD
1979	3560	16	minutes	minute	NNS
1979	3560	17	or	or	CC
1979	3560	18	until	until	IN
1979	3560	19	cooked	cook	VBN
1979	3560	20	through	through	RB
1979	3560	21	.	.	.
1979	3561	1	Turn	turn	VB
1979	3561	2	and	and	CC
1979	3561	3	baste	baste	NNP
1979	3561	4	3	3	CD
1979	3561	5	to	to	IN
1979	3561	6	4	4	CD
1979	3561	7	times	time	NNS
1979	3561	8	with	with	IN
1979	3561	9	sauce	sauce	NN
1979	3561	10	during	during	IN
1979	3561	11	cooking	cooking	NN
1979	3561	12	.	.	.
1979	3562	1	CHAPTER	chapter	NN
1979	3562	2	SEVEN$	seven$	CD
1979	3562	3	CHICKEN	CHICKEN	NNS
1979	3562	4	FOR	for	IN
1979	3562	5	TOMORROW$OR	tomorrow$or	NN
1979	3562	6	NEXT	NEXT	NNP
1979	3562	7	WEEK	WEEK	NNP
1979	3562	8	.	.	.
1979	3563	1	In	in	IN
1979	3563	2	an	an	DT
1979	3563	3	ideal	ideal	JJ
1979	3563	4	world	world	NN
1979	3563	5	,	,	,
1979	3563	6	we	-PRON-	PRP
1979	3563	7	'd	'd	MD
1979	3563	8	always	always	RB
1979	3563	9	have	have	VB
1979	3563	10	food	food	NN
1979	3563	11	at	at	IN
1979	3563	12	its	-PRON-	PRP$
1979	3563	13	freshest	fresh	JJS
1979	3563	14	and	and	CC
1979	3563	15	we	-PRON-	PRP
1979	3563	16	'd	'd	MD
1979	3563	17	eat	eat	VB
1979	3563	18	it	-PRON-	PRP
1979	3563	19	right	right	RB
1979	3563	20	after	after	IN
1979	3563	21	it	-PRON-	PRP
1979	3563	22	was	be	VBD
1979	3563	23	prepared	prepare	VBN
1979	3563	24	.	.	.
1979	3564	1	In	in	IN
1979	3564	2	the	the	DT
1979	3564	3	real	real	JJ
1979	3564	4	world	world	NN
1979	3564	5	,	,	,
1979	3564	6	though	though	RB
1979	3564	7	,	,	,
1979	3564	8	there	there	EX
1979	3564	9	are	be	VBP
1979	3564	10	many	many	JJ
1979	3564	11	,	,	,
1979	3564	12	many	many	JJ
1979	3564	13	times	time	NNS
1979	3564	14	when	when	WRB
1979	3564	15	cooking	cook	VBG
1979	3564	16	ahead	ahead	RB
1979	3564	17	is	be	VBZ
1979	3564	18	useful	useful	JJ
1979	3564	19	.	.	.
1979	3565	1	You	-PRON-	PRP
1979	3565	2	're	be	VBP
1979	3565	3	giving	give	VBG
1979	3565	4	a	a	DT
1979	3565	5	party	party	NN
1979	3565	6	and	and	CC
1979	3565	7	you	-PRON-	PRP
1979	3565	8	do	do	VBP
1979	3565	9	n't	not	RB
1979	3565	10	want	want	VB
1979	3565	11	to	to	TO
1979	3565	12	be	be	VB
1979	3565	13	frazzled	frazzle	VBN
1979	3565	14	the	the	DT
1979	3565	15	day	day	NN
1979	3565	16	of	of	IN
1979	3565	17	the	the	DT
1979	3565	18	event	event	NN
1979	3565	19	.	.	.
1979	3566	1	Or	or	CC
1979	3566	2	you	-PRON-	PRP
1979	3566	3	've	have	VB
1979	3566	4	got	get	VBN
1979	3566	5	a	a	DT
1979	3566	6	busy	busy	JJ
1979	3566	7	week	week	NN
1979	3566	8	coming	come	VBG
1979	3566	9	up	up	RP
1979	3566	10	and	and	CC
1979	3566	11	you	-PRON-	PRP
1979	3566	12	want	want	VBP
1979	3566	13	to	to	TO
1979	3566	14	do	do	VB
1979	3566	15	better	well	JJR
1979	3566	16	by	by	IN
1979	3566	17	your	-PRON-	PRP$
1979	3566	18	family	family	NN
1979	3566	19	than	than	IN
1979	3566	20	just	just	RB
1979	3566	21	giving	give	VBG
1979	3566	22	them	-PRON-	PRP
1979	3566	23	calorie	calorie	NN
1979	3566	24	-	-	HYPH
1979	3566	25	laden	laden	NNP
1979	3566	26	,	,	,
1979	3566	27	greasy	greasy	JJ
1979	3566	28	take	take	VB
1979	3566	29	-	-	HYPH
1979	3566	30	out	out	RP
1979	3566	31	food	food	NN
1979	3566	32	.	.	.
1979	3567	1	Or	or	CC
1979	3567	2	you	-PRON-	PRP
1979	3567	3	're	be	VBP
1979	3567	4	having	have	VBG
1979	3567	5	house	house	NN
1979	3567	6	guests	guest	NNS
1979	3567	7	,	,	,
1979	3567	8	and	and	CC
1979	3567	9	you	-PRON-	PRP
1979	3567	10	want	want	VBP
1979	3567	11	to	to	TO
1979	3567	12	spend	spend	VB
1979	3567	13	the	the	DT
1979	3567	14	time	time	NN
1979	3567	15	with	with	IN
1979	3567	16	them	-PRON-	PRP
1979	3567	17	instead	instead	RB
1979	3567	18	of	of	IN
1979	3567	19	in	in	IN
1979	3567	20	the	the	DT
1979	3567	21	kitchen	kitchen	NN
1979	3567	22	.	.	.
1979	3568	1	Or	or	CC
1979	3568	2	maybe	maybe	RB
1979	3568	3	there	there	EX
1979	3568	4	's	be	VBZ
1979	3568	5	only	only	RB
1979	3568	6	one	one	CD
1979	3568	7	or	or	CC
1979	3568	8	two	two	CD
1979	3568	9	of	of	IN
1979	3568	10	you	-PRON-	PRP
1979	3568	11	at	at	IN
1979	3568	12	home	home	NN
1979	3568	13	,	,	,
1979	3568	14	and	and	CC
1979	3568	15	you	-PRON-	PRP
1979	3568	16	've	have	VB
1979	3568	17	discovered	discover	VBN
1979	3568	18	that	that	IN
1979	3568	19	it	-PRON-	PRP
1979	3568	20	's	be	VBZ
1979	3568	21	simpler	simple	JJR
1979	3568	22	to	to	TO
1979	3568	23	make	make	VB
1979	3568	24	a	a	DT
1979	3568	25	recipe	recipe	NN
1979	3568	26	for	for	IN
1979	3568	27	four	four	CD
1979	3568	28	and	and	CC
1979	3568	29	freeze	freeze	VB
1979	3568	30	part	part	NN
1979	3568	31	of	of	IN
1979	3568	32	it	-PRON-	PRP
1979	3568	33	for	for	IN
1979	3568	34	use	use	NN
1979	3568	35	later	later	RB
1979	3568	36	.	.	.
1979	3569	1	In	in	IN
1979	3569	2	my	-PRON-	PRP$
1979	3569	3	own	own	JJ
1979	3569	4	case	case	NN
1979	3569	5	,	,	,
1979	3569	6	my	-PRON-	PRP$
1979	3569	7	freezer	freezer	NN
1979	3569	8	is	be	VBZ
1979	3569	9	always	always	RB
1979	3569	10	full	full	JJ
1979	3569	11	.	.	.
1979	3570	1	One	one	CD
1979	3570	2	reason	reason	NN
1979	3570	3	is	be	VBZ
1979	3570	4	that	that	IN
1979	3570	5	Frank	Frank	NNP
1979	3570	6	often	often	RB
1979	3570	7	invites	invite	VBZ
1979	3570	8	three	three	CD
1979	3570	9	or	or	CC
1979	3570	10	four	four	CD
1979	3570	11	people	people	NNS
1979	3570	12	the	the	DT
1979	3570	13	last	last	JJ
1979	3570	14	minute	minute	NN
1979	3570	15	,	,	,
1979	3570	16	and	and	CC
1979	3570	17	it	-PRON-	PRP
1979	3570	18	helps	help	VBZ
1979	3570	19	to	to	TO
1979	3570	20	have	have	VB
1979	3570	21	emergency	emergency	NN
1979	3570	22	food	food	NN
1979	3570	23	on	on	IN
1979	3570	24	hand	hand	NN
1979	3570	25	.	.	.
1979	3571	1	Equally	equally	RB
1979	3571	2	often	often	RB
1979	3571	3	,	,	,
1979	3571	4	after	after	IN
1979	3571	5	I	-PRON-	PRP
1979	3571	6	've	have	VB
1979	3571	7	made	make	VBN
1979	3571	8	a	a	DT
1979	3571	9	meal	meal	NN
1979	3571	10	,	,	,
1979	3571	11	he	-PRON-	PRP
1979	3571	12	'll	will	MD
1979	3571	13	call	call	VB
1979	3571	14	at	at	IN
1979	3571	15	6:00	6:00	CD
1979	3571	16	p.m.	p.m.	NN
1979	3571	17	and	and	CC
1979	3571	18	tell	tell	VB
1979	3571	19	me	-PRON-	PRP
1979	3571	20	that	that	IN
1979	3571	21	we	-PRON-	PRP
1979	3571	22	're	be	VBP
1979	3571	23	eating	eat	VBG
1979	3571	24	out	out	RP
1979	3571	25	with	with	IN
1979	3571	26	one	one	CD
1979	3571	27	of	of	IN
1979	3571	28	the	the	DT
1979	3571	29	poultry	poultry	NN
1979	3571	30	distributors	distributor	NNS
1979	3571	31	or	or	CC
1979	3571	32	suppliers	supplier	NNS
1979	3571	33	,	,	,
1979	3571	34	and	and	CC
1979	3571	35	I	-PRON-	PRP
1979	3571	36	end	end	VBP
1979	3571	37	up	up	RP
1979	3571	38	freezing	freeze	VBG
1979	3571	39	what	what	WP
1979	3571	40	I	-PRON-	PRP
1979	3571	41	've	have	VB
1979	3571	42	just	just	RB
1979	3571	43	cooked	cook	VBN
1979	3571	44	.	.	.
1979	3572	1	As	as	IN
1979	3572	2	I	-PRON-	PRP
1979	3572	3	wrap	wrap	VBP
1979	3572	4	the	the	DT
1979	3572	5	food	food	NN
1979	3572	6	in	in	IN
1979	3572	7	foil	foil	NN
1979	3572	8	and	and	CC
1979	3572	9	wedge	wedge	VB
1979	3572	10	it	-PRON-	PRP
1979	3572	11	into	into	IN
1979	3572	12	the	the	DT
1979	3572	13	freezer	freezer	NN
1979	3572	14	,	,	,
1979	3572	15	I	-PRON-	PRP
1979	3572	16	remind	remind	VBP
1979	3572	17	myself	-PRON-	PRP
1979	3572	18	,	,	,
1979	3572	19	"	"	``
1979	3572	20	This	this	DT
1979	3572	21	meal	meal	NN
1979	3572	22	is	be	VBZ
1979	3572	23	n't	not	RB
1979	3572	24	going	go	VBG
1979	3572	25	to	to	TO
1979	3572	26	waste	waste	VB
1979	3572	27	,	,	,
1979	3572	28	it	-PRON-	PRP
1979	3572	29	's	be	VBZ
1979	3572	30	a	a	DT
1979	3572	31	head	head	NN
1979	3572	32	start	start	VB
1979	3572	33	on	on	IN
1979	3572	34	a	a	DT
1979	3572	35	future	future	JJ
1979	3572	36	meal	meal	NN
1979	3572	37	.	.	.
1979	3572	38	"	"	''
1979	3573	1	When	when	WRB
1979	3573	2	you	-PRON-	PRP
1979	3573	3	know	know	VBP
1979	3573	4	the	the	DT
1979	3573	5	principles	principle	NNS
1979	3573	6	for	for	IN
1979	3573	7	successful	successful	JJ
1979	3573	8	freezing$and	freezing$and	NNP
1979	3573	9	I	-PRON-	PRP
1979	3573	10	'll	will	MD
1979	3573	11	get	get	VB
1979	3573	12	to	to	IN
1979	3573	13	them	-PRON-	PRP
1979	3573	14	in	in	IN
1979	3573	15	a	a	DT
1979	3573	16	moment$you	moment$you	NNP
1979	3573	17	can	can	MD
1979	3573	18	freeze	freeze	VB
1979	3573	19	just	just	RB
1979	3573	20	about	about	IN
1979	3573	21	any	any	DT
1979	3573	22	of	of	IN
1979	3573	23	the	the	DT
1979	3573	24	recipes	recipe	NNS
1979	3573	25	in	in	IN
1979	3573	26	this	this	DT
1979	3573	27	cookbook	cookbook	NN
1979	3573	28	.	.	.
1979	3574	1	The	the	DT
1979	3574	2	recipes	recipe	NNS
1979	3574	3	in	in	IN
1979	3574	4	this	this	DT
1979	3574	5	chapter	chapter	NN
1979	3574	6	are	be	VBP
1979	3574	7	different	different	JJ
1979	3574	8	from	from	IN
1979	3574	9	the	the	DT
1979	3574	10	rest	rest	NN
1979	3574	11	because	because	IN
1979	3574	12	they	-PRON-	PRP
1979	3574	13	not	not	RB
1979	3574	14	only	only	RB
1979	3574	15	can	can	MD
1979	3574	16	be	be	VB
1979	3574	17	cooked	cook	VBN
1979	3574	18	ahead	ahead	RB
1979	3574	19	,	,	,
1979	3574	20	often	often	RB
1979	3574	21	they	-PRON-	PRP
1979	3574	22	should	should	MD
1979	3574	23	be	be	VB
1979	3574	24	cooked	cook	VBN
1979	3574	25	ahead	ahead	RB
1979	3574	26	.	.	.
1979	3575	1	Some	some	DT
1979	3575	2	of	of	IN
1979	3575	3	them	-PRON-	PRP
1979	3575	4	require	require	VBP
1979	3575	5	marination	marination	NN
1979	3575	6	,	,	,
1979	3575	7	others	other	NNS
1979	3575	8	improve	improve	VBP
1979	3575	9	with	with	IN
1979	3575	10	age	age	NN
1979	3575	11	,	,	,
1979	3575	12	and	and	CC
1979	3575	13	still	still	RB
1979	3575	14	others	other	NNS
1979	3575	15	adapt	adapt	VBP
1979	3575	16	so	so	RB
1979	3575	17	well	well	RB
1979	3575	18	to	to	IN
1979	3575	19	cooking	cook	VBG
1979	3575	20	the	the	DT
1979	3575	21	day	day	NN
1979	3575	22	before	before	IN
1979	3575	23	that	that	IN
1979	3575	24	they	-PRON-	PRP
1979	3575	25	belong	belong	VBP
1979	3575	26	in	in	IN
1979	3575	27	this	this	DT
1979	3575	28	chapter	chapter	NN
1979	3575	29	.	.	.
1979	3576	1	Use	use	VB
1979	3576	2	this	this	DT
1979	3576	3	chapter	chapter	NN
1979	3576	4	for	for	IN
1979	3576	5	recipes	recipe	NNS
1979	3576	6	to	to	TO
1979	3576	7	use	use	VB
1979	3576	8	when	when	WRB
1979	3576	9	you	-PRON-	PRP
1979	3576	10	want	want	VBP
1979	3576	11	to	to	TO
1979	3576	12	cook	cook	VB
1979	3576	13	a	a	DT
1979	3576	14	day	day	NN
1979	3576	15	or	or	CC
1979	3576	16	so	so	RB
1979	3576	17	ahead	ahead	RB
1979	3576	18	of	of	IN
1979	3576	19	time	time	NN
1979	3576	20	,	,	,
1979	3576	21	and	and	CC
1979	3576	22	also	also	RB
1979	3576	23	,	,	,
1979	3576	24	use	use	VB
1979	3576	25	it	-PRON-	PRP
1979	3576	26	for	for	IN
1979	3576	27	tips	tip	NNS
1979	3576	28	on	on	IN
1979	3576	29	how	how	WRB
1979	3576	30	to	to	TO
1979	3576	31	freeze	freeze	VB
1979	3576	32	foods	food	NNS
1979	3576	33	successfully	successfully	RB
1979	3576	34	.	.	.
1979	3577	1	There	there	EX
1979	3577	2	are	be	VBP
1979	3577	3	just	just	RB
1979	3577	4	a	a	DT
1979	3577	5	few	few	JJ
1979	3577	6	principles	principle	NNS
1979	3577	7	needed	need	VBN
1979	3577	8	to	to	TO
1979	3577	9	master	master	VB
1979	3577	10	the	the	DT
1979	3577	11	technique	technique	NN
1979	3577	12	of	of	IN
1979	3577	13	cooking	cook	VBG
1979	3577	14	ahead	ahead	RB
1979	3577	15	,	,	,
1979	3577	16	and	and	CC
1979	3577	17	once	once	RB
1979	3577	18	you	-PRON-	PRP
1979	3577	19	know	know	VBP
1979	3577	20	them	-PRON-	PRP
1979	3577	21	,	,	,
1979	3577	22	you	-PRON-	PRP
1979	3577	23	'll	will	MD
1979	3577	24	have	have	VB
1979	3577	25	faster	fast	JJR
1979	3577	26	,	,	,
1979	3577	27	better	better	RB
1979	3577	28	-	-	HYPH
1979	3577	29	tasting	tasting	JJ
1979	3577	30	,	,	,
1979	3577	31	healthier	healthy	JJR
1979	3577	32	and	and	CC
1979	3577	33	safer	safe	JJR
1979	3577	34	meals	meal	NNS
1979	3577	35	to	to	TO
1979	3577	36	show	show	VB
1979	3577	37	for	for	IN
1979	3577	38	it	-PRON-	PRP
1979	3577	39	.	.	.
1979	3578	1	_	_	NNP
1979	3578	2	The	the	DT
1979	3578	3	biggest	big	JJS
1979	3578	4	boon	boon	NN
1979	3578	5	to	to	IN
1979	3578	6	food	food	NN
1979	3578	7	preparation	preparation	NN
1979	3578	8	ahead	ahead	RB
1979	3578	9	is	be	VBZ
1979	3578	10	the	the	DT
1979	3578	11	freezer	freezer	NN
1979	3578	12	.	.	.
1979	3579	1	Everything	everything	NN
1979	3579	2	freezes	freeze	VBZ
1979	3579	3	from	from	IN
1979	3579	4	the	the	DT
1979	3579	5	point	point	NN
1979	3579	6	of	of	IN
1979	3579	7	view	view	NN
1979	3579	8	of	of	IN
1979	3579	9	food	food	NN
1979	3579	10	safety	safety	NN
1979	3579	11	,	,	,
1979	3579	12	but	but	CC
1979	3579	13	there	there	EX
1979	3579	14	's	be	VBZ
1979	3579	15	a	a	DT
1979	3579	16	lot	lot	NN
1979	3579	17	of	of	IN
1979	3579	18	variation	variation	NN
1979	3579	19	in	in	IN
1979	3579	20	palatability	palatability	NN
1979	3579	21	.	.	.
1979	3580	1	For	for	IN
1979	3580	2	best	good	JJS
1979	3580	3	flavor	flavor	NN
1979	3580	4	and	and	CC
1979	3580	5	texture	texture	NN
1979	3580	6	,	,	,
1979	3580	7	do	do	VB
1979	3580	8	n't	not	RB
1979	3580	9	freeze	freeze	VB
1979	3580	10	the	the	DT
1979	3580	11	following	follow	VBG
1979	3580	12	foods	food	NNS
1979	3580	13	in	in	IN
1979	3580	14	your	-PRON-	PRP$
1979	3580	15	home	home	NN
1979	3580	16	freezer	freezer	NN
1979	3580	17	:	:	:
1979	3580	18	_	_	NNP
1979	3580	19	Milk	Milk	NNP
1979	3580	20	products	product	VBZ
1979	3580	21	$	$	$
1979	3580	22	they	-PRON-	PRP
1979	3580	23	'll	will	MD
1979	3580	24	curdle	curdle	VB
1979	3580	25	.	.	.
1979	3581	1	_	_	NNP
1979	3581	2	Boiled	Boiled	NNP
1979	3581	3	eggs	egg	VBZ
1979	3581	4	$	$	$
1979	3581	5	the	the	DT
1979	3581	6	whites	white	NNS
1979	3581	7	get	get	VBP
1979	3581	8	watery	watery	JJ
1979	3581	9	.	.	.
1979	3582	1	_	_	NNP
1979	3582	2	Custards	Custards	NNP
1979	3582	3	$	$	$
1979	3582	4	they	-PRON-	PRP
1979	3582	5	'll	will	MD
1979	3582	6	lose	lose	VB
1979	3582	7	texture	texture	NN
1979	3582	8	,	,	,
1979	3582	9	get	get	VB
1979	3582	10	lumpy	lumpy	JJ
1979	3582	11	.	.	.
1979	3583	1	_	_	NNP
1979	3583	2	Mayonnaise	Mayonnaise	NNP
1979	3583	3	$	$	$
1979	3583	4	it	-PRON-	PRP
1979	3583	5	may	may	MD
1979	3583	6	separate	separate	VB
1979	3583	7	.	.	.
1979	3584	1	_	_	NNP
1979	3584	2	Most	Most	JJS
1979	3584	3	foods	food	NNS
1979	3584	4	that	that	WDT
1979	3584	5	you	-PRON-	PRP
1979	3584	6	fry	fry	VBP
1979	3584	7	at	at	IN
1979	3584	8	home	home	NN
1979	3584	9	(	(	-LRB-
1979	3584	10	except	except	IN
1979	3584	11	french	french	JJ
1979	3584	12	fries	fry	NNS
1979	3584	13	and	and	CC
1979	3584	14	onions	onion	NNS
1979	3584	15	)	)	-RRB-
1979	3584	16	$	$	$
1979	3584	17	they	-PRON-	PRP
1979	3584	18	can	can	MD
1979	3584	19	get	get	VB
1979	3584	20	an	an	DT
1979	3584	21	unattractive	unattractive	JJ
1979	3584	22	"	"	``
1979	3584	23	warmed-	warmed-	JJ
1979	3584	24	over	over	IN
1979	3584	25	"	"	``
1979	3584	26	taste	taste	NN
1979	3584	27	.	.	.
1979	3585	1	It	-PRON-	PRP
1979	3585	2	's	be	VBZ
1979	3585	3	actually	actually	RB
1979	3585	4	the	the	DT
1979	3585	5	fats	fat	NNS
1979	3585	6	turning	turn	VBG
1979	3585	7	slightly	slightly	RB
1979	3585	8	rancid	rancid	JJ
1979	3585	9	.	.	.
1979	3586	1	_	_	NNP
1979	3586	2	Cooked	cook	VBD
1979	3586	3	potatoes	potato	NNS
1979	3586	4	$	$	$
1979	3586	5	they	-PRON-	PRP
1979	3586	6	darken	darken	VBD
1979	3586	7	and	and	CC
1979	3586	8	get	get	VB
1979	3586	9	an	an	DT
1979	3586	10	unattractive	unattractive	JJ
1979	3586	11	texture	texture	NN
1979	3586	12	.	.	.
1979	3587	1	(	(	-LRB-
1979	3587	2	If	if	IN
1979	3587	3	you	-PRON-	PRP
1979	3587	4	're	be	VBP
1979	3587	5	going	go	VBG
1979	3587	6	to	to	TO
1979	3587	7	freeze	freeze	VB
1979	3587	8	stew	stew	NN
1979	3587	9	,	,	,
1979	3587	10	add	add	VB
1979	3587	11	cooked	cooked	JJ
1979	3587	12	potatoes	potato	NNS
1979	3587	13	later	later	RB
1979	3587	14	on	on	RB
1979	3587	15	when	when	WRB
1979	3587	16	you	-PRON-	PRP
1979	3587	17	're	be	VBP
1979	3587	18	reheating	reheat	VBG
1979	3587	19	the	the	DT
1979	3587	20	stew	stew	NN
1979	3587	21	.	.	.
1979	3587	22	)	)	-RRB-
1979	3588	1	_	_	NNP
1979	3588	2	Fresh	Fresh	NNP
1979	3588	3	greens	green	NNS
1979	3588	4	,	,	,
1979	3588	5	celery	celery	NN
1979	3588	6	,	,	,
1979	3588	7	and	and	CC
1979	3588	8	carrots	carrot	VBZ
1979	3588	9	$	$	$
1979	3588	10	they	-PRON-	PRP
1979	3588	11	get	get	VBP
1979	3588	12	limp	limp	JJ
1979	3588	13	.	.	.
1979	3589	1	_	_	NNP
1979	3589	2	Fresh	Fresh	NNP
1979	3589	3	tomatoes	tomatoe	VBZ
1979	3589	4	$	$	$
1979	3589	5	their	-PRON-	PRP$
1979	3589	6	high	high	JJ
1979	3589	7	water	water	NN
1979	3589	8	content	content	NN
1979	3589	9	causes	cause	VBZ
1979	3589	10	them	-PRON-	PRP
1979	3589	11	to	to	TO
1979	3589	12	collapse	collapse	VB
1979	3589	13	when	when	WRB
1979	3589	14	thawed	thaw	VBN
1979	3589	15	.	.	.
1979	3590	1	(	(	-LRB-
1979	3590	2	However	however	RB
1979	3590	3	,	,	,
1979	3590	4	you	-PRON-	PRP
1979	3590	5	can	can	MD
1979	3590	6	freeze	freeze	VB
1979	3590	7	tomatoes	tomato	NNS
1979	3590	8	if	if	IN
1979	3590	9	you	-PRON-	PRP
1979	3590	10	're	be	VBP
1979	3590	11	going	go	VBG
1979	3590	12	to	to	TO
1979	3590	13	use	use	VB
1979	3590	14	them	-PRON-	PRP
1979	3590	15	in	in	IN
1979	3590	16	a	a	DT
1979	3590	17	cooked	cook	VBN
1979	3590	18	form	form	NN
1979	3590	19	,	,	,
1979	3590	20	such	such	JJ
1979	3590	21	as	as	IN
1979	3590	22	in	in	IN
1979	3590	23	a	a	DT
1979	3590	24	pasta	pasta	NN
1979	3590	25	sauce	sauce	NN
1979	3590	26	.	.	.
1979	3590	27	)	)	-RRB-
1979	3591	1	_	_	NNP
1979	3591	2	Gravy	Gravy	NNP
1979	3591	3	$	$	$
1979	3591	4	the	the	DT
1979	3591	5	fat	fat	NN
1979	3591	6	will	will	MD
1979	3591	7	separate	separate	VB
1979	3591	8	out	out	RP
1979	3591	9	and	and	CC
1979	3591	10	puddle	puddle	VB
1979	3591	11	.	.	.
1979	3592	1	(	(	-LRB-
1979	3592	2	If	if	IN
1979	3592	3	you	-PRON-	PRP
1979	3592	4	must	must	MD
1979	3592	5	freeze	freeze	VB
1979	3592	6	gravy	gravy	NNP
1979	3592	7	,	,	,
1979	3592	8	cut	cut	VBN
1979	3592	9	way	way	RB
1979	3592	10	back	back	RB
1979	3592	11	on	on	IN
1979	3592	12	the	the	DT
1979	3592	13	fat	fat	NN
1979	3592	14	when	when	WRB
1979	3592	15	you	-PRON-	PRP
1979	3592	16	're	be	VBP
1979	3592	17	making	make	VBG
1979	3592	18	the	the	DT
1979	3592	19	gravy	gravy	NN
1979	3592	20	,	,	,
1979	3592	21	and	and	CC
1979	3592	22	stir	stir	VB
1979	3592	23	constantly	constantly	RB
1979	3592	24	when	when	WRB
1979	3592	25	you	-PRON-	PRP
1979	3592	26	're	be	VBP
1979	3592	27	reheating	reheat	VBG
1979	3592	28	it	-PRON-	PRP
1979	3592	29	so	so	IN
1979	3592	30	as	as	IN
1979	3592	31	to	to	TO
1979	3592	32	keep	keep	VB
1979	3592	33	the	the	DT
1979	3592	34	fat	fat	NN
1979	3592	35	from	from	IN
1979	3592	36	separating	separate	VBG
1979	3592	37	.	.	.
1979	3592	38	)	)	-RRB-
1979	3593	1	_	_	NNP
1979	3593	2	Heavily	heavily	RB
1979	3593	3	spiced	spice	VBN
1979	3593	4	foods	food	NNS
1979	3593	5	$	$	$
1979	3593	6	most	most	JJS
1979	3593	7	herbs	herb	NNS
1979	3593	8	,	,	,
1979	3593	9	salts	salt	NNS
1979	3593	10	,	,	,
1979	3593	11	onions	onion	NNS
1979	3593	12	,	,	,
1979	3593	13	fade	fade	VB
1979	3593	14	away	away	RP
1979	3593	15	,	,	,
1979	3593	16	but	but	CC
1979	3593	17	garlic	garlic	NN
1979	3593	18	and	and	CC
1979	3593	19	cloves	clove	NNS
1979	3593	20	will	will	MD
1979	3593	21	seem	seem	VB
1979	3593	22	more	more	RBR
1979	3593	23	intense	intense	JJ
1979	3593	24	.	.	.
1979	3594	1	Pepper	pepper	NN
1979	3594	2	has	have	VBZ
1979	3594	3	a	a	DT
1979	3594	4	tendency	tendency	NN
1979	3594	5	to	to	TO
1979	3594	6	turn	turn	VB
1979	3594	7	bitter	bitter	JJ
1979	3594	8	.	.	.
1979	3595	1	Curry	Curry	NNP
1979	3595	2	takes	take	VBZ
1979	3595	3	on	on	RP
1979	3595	4	a	a	DT
1979	3595	5	musty	musty	JJ
1979	3595	6	flavor	flavor	NN
1979	3595	7	.	.	.
1979	3596	1	_	_	IN
1979	3596	2	Synthetic	synthetic	JJ
1979	3596	3	flavors	flavor	NNS
1979	3596	4	$	$	$
1979	3596	5	use	use	VBP
1979	3596	6	real	real	JJ
1979	3596	7	vanilla	vanilla	NN
1979	3596	8	rather	rather	RB
1979	3596	9	than	than	IN
1979	3596	10	synthetic	synthetic	JJ
1979	3596	11	because	because	IN
1979	3596	12	synthetic	synthetic	JJ
1979	3596	13	vanilla	vanilla	NN
1979	3596	14	can	can	MD
1979	3596	15	have	have	VB
1979	3596	16	an	an	DT
1979	3596	17	off	off	JJ
1979	3596	18	-	-	HYPH
1979	3596	19	flavor	flavor	NN
1979	3596	20	after	after	IN
1979	3596	21	freezing	freezing	NN
1979	3596	22	.	.	.
1979	3597	1	_	_	NNP
1979	3597	2	Highly	highly	RB
1979	3597	3	salted	salt	VBN
1979	3597	4	foods	food	NNS
1979	3597	5	$	$	$
1979	3597	6	salt	salt	NN
1979	3597	7	tends	tend	VBZ
1979	3597	8	to	to	TO
1979	3597	9	attract	attract	VB
1979	3597	10	moisture	moisture	NN
1979	3597	11	and	and	CC
1979	3597	12	uneven	uneven	JJ
1979	3597	13	freezing	freezing	NN
1979	3597	14	may	may	MD
1979	3597	15	result	result	VB
1979	3597	16	because	because	IN
1979	3597	17	salt	salt	NN
1979	3597	18	slows	slow	VBZ
1979	3597	19	down	down	IN
1979	3597	20	the	the	DT
1979	3597	21	freezing	freezing	JJ
1979	3597	22	process	process	NN
1979	3597	23	.	.	.
1979	3598	1	_	_	NNP
1979	3598	2	Even	even	RB
1979	3598	3	if	if	IN
1979	3598	4	you	-PRON-	PRP
1979	3598	5	're	be	VBP
1979	3598	6	freezing	freeze	VBG
1979	3598	7	food	food	NN
1979	3598	8	for	for	IN
1979	3598	9	only	only	RB
1979	3598	10	a	a	DT
1979	3598	11	couple	couple	NN
1979	3598	12	of	of	IN
1979	3598	13	days	day	NNS
1979	3598	14	,	,	,
1979	3598	15	be	be	VB
1979	3598	16	careful	careful	JJ
1979	3598	17	of	of	IN
1979	3598	18	packaging	packaging	NN
1979	3598	19	.	.	.
1979	3599	1	Air	air	NN
1979	3599	2	that	that	DT
1979	3599	3	's	be	VBZ
1979	3599	4	in	in	IN
1979	3599	5	the	the	DT
1979	3599	6	package	package	NN
1979	3599	7	will	will	MD
1979	3599	8	affect	affect	VB
1979	3599	9	the	the	DT
1979	3599	10	color	color	NN
1979	3599	11	,	,	,
1979	3599	12	flavor	flavor	NN
1979	3599	13	and	and	CC
1979	3599	14	texture	texture	NN
1979	3599	15	.	.	.
1979	3600	1	The	the	DT
1979	3600	2	container	container	NN
1979	3600	3	should	should	MD
1979	3600	4	be	be	VB
1979	3600	5	air	air	NN
1979	3600	6	tight	tight	JJ
1979	3600	7	,	,	,
1979	3600	8	or	or	CC
1979	3600	9	the	the	DT
1979	3600	10	food	food	NN
1979	3600	11	will	will	MD
1979	3600	12	get	get	VB
1979	3600	13	freezer	freezer	NN
1979	3600	14	burn	burn	VB
1979	3600	15	and	and	CC
1979	3600	16	lose	lose	VB
1979	3600	17	nutritional	nutritional	JJ
1979	3600	18	value	value	NN
1979	3600	19	,	,	,
1979	3600	20	and	and	CC
1979	3600	21	palatability	palatability	NN
1979	3600	22	.	.	.
1979	3601	1	_	_	NNP
1979	3601	2	It	-PRON-	PRP
1979	3601	3	's	be	VBZ
1979	3601	4	critical	critical	JJ
1979	3601	5	to	to	TO
1979	3601	6	have	have	VB
1979	3601	7	a	a	DT
1979	3601	8	both	both	CC
1979	3601	9	your	-PRON-	PRP$
1979	3601	10	refrigerator	refrigerator	NN
1979	3601	11	and	and	CC
1979	3601	12	freezer	freezer	NN
1979	3601	13	cold	cold	JJ
1979	3601	14	enough	enough	RB
1979	3601	15	.	.	.
1979	3602	1	The	the	DT
1979	3602	2	best	good	JJS
1979	3602	3	indicator	indicator	NN
1979	3602	4	of	of	IN
1979	3602	5	a	a	DT
1979	3602	6	good	good	JJ
1979	3602	7	freezer	freezer	NN
1979	3602	8	temperature	temperature	NN
1979	3602	9	is	be	VBZ
1979	3602	10	brick	brick	NN
1979	3602	11	-	-	HYPH
1979	3602	12	hard	hard	JJ
1979	3602	13	ice	ice	NN
1979	3602	14	cream	cream	NN
1979	3602	15	.	.	.
1979	3603	1	If	if	IN
1979	3603	2	ice	ice	NN
1979	3603	3	cream	cream	NN
1979	3603	4	stored	store	VBD
1979	3603	5	in	in	IN
1979	3603	6	your	-PRON-	PRP$
1979	3603	7	freezer	freezer	NN
1979	3603	8	is	be	VBZ
1979	3603	9	soft	soft	JJ
1979	3603	10	,	,	,
1979	3603	11	turn	turn	VB
1979	3603	12	the	the	DT
1979	3603	13	control	control	NN
1979	3603	14	to	to	IN
1979	3603	15	a	a	DT
1979	3603	16	colder	cold	JJR
1979	3603	17	setting	setting	NN
1979	3603	18	.	.	.
1979	3604	1	As	as	IN
1979	3604	2	for	for	IN
1979	3604	3	the	the	DT
1979	3604	4	refrigerator	refrigerator	NN
1979	3604	5	,	,	,
1979	3604	6	check	check	VB
1979	3604	7	the	the	DT
1979	3604	8	drinking	drinking	NN
1979	3604	9	temperature	temperature	NN
1979	3604	10	of	of	IN
1979	3604	11	milk	milk	NN
1979	3604	12	.	.	.
1979	3605	1	If	if	IN
1979	3605	2	it	-PRON-	PRP
1979	3605	3	's	be	VBZ
1979	3605	4	very	very	RB
1979	3605	5	cold	cold	JJ
1979	3605	6	,	,	,
1979	3605	7	you	-PRON-	PRP
1979	3605	8	've	have	VB
1979	3605	9	probably	probably	RB
1979	3605	10	hit	hit	VBN
1979	3605	11	40	40	CD
1979	3605	12	degrees	degree	NNS
1979	3605	13	,	,	,
1979	3605	14	which	which	WDT
1979	3605	15	is	be	VBZ
1979	3605	16	what	what	WP
1979	3605	17	you	-PRON-	PRP
1979	3605	18	're	be	VBP
1979	3605	19	aiming	aim	VBG
1979	3605	20	for	for	IN
1979	3605	21	.	.	.
1979	3606	1	If	if	IN
1979	3606	2	the	the	DT
1979	3606	3	milk	milk	NN
1979	3606	4	is	be	VBZ
1979	3606	5	n't	not	RB
1979	3606	6	cold	cold	JJ
1979	3606	7	enough	enough	RB
1979	3606	8	,	,	,
1979	3606	9	or	or	CC
1979	3606	10	if	if	IN
1979	3606	11	it	-PRON-	PRP
1979	3606	12	sours	sour	VBZ
1979	3606	13	too	too	RB
1979	3606	14	quickly	quickly	RB
1979	3606	15	,	,	,
1979	3606	16	move	move	VB
1979	3606	17	the	the	DT
1979	3606	18	control	control	NN
1979	3606	19	to	to	IN
1979	3606	20	a	a	DT
1979	3606	21	colder	cold	JJR
1979	3606	22	setting	setting	NN
1979	3606	23	.	.	.
1979	3607	1	_	_	NNP
1979	3607	2	Here	here	RB
1979	3607	3	's	be	VBZ
1979	3607	4	a	a	DT
1979	3607	5	great	great	JJ
1979	3607	6	tip	tip	NN
1979	3607	7	if	if	IN
1979	3607	8	you	-PRON-	PRP
1979	3607	9	're	be	VBP
1979	3607	10	freezing	freeze	VBG
1979	3607	11	chicken	chicken	NN
1979	3607	12	in	in	IN
1979	3607	13	a	a	DT
1979	3607	14	polyethylene	polyethylene	NN
1979	3607	15	bag	bag	NN
1979	3607	16	:	:	:
1979	3607	17	lower	lower	VB
1979	3607	18	the	the	DT
1979	3607	19	bag	bag	NN
1979	3607	20	,	,	,
1979	3607	21	with	with	IN
1979	3607	22	the	the	DT
1979	3607	23	chicken	chicken	NN
1979	3607	24	in	in	IN
1979	3607	25	it	-PRON-	PRP
1979	3607	26	,	,	,
1979	3607	27	into	into	IN
1979	3607	28	a	a	DT
1979	3607	29	pan	pan	NN
1979	3607	30	of	of	IN
1979	3607	31	water	water	NN
1979	3607	32	to	to	TO
1979	3607	33	force	force	VB
1979	3607	34	out	out	RP
1979	3607	35	the	the	DT
1979	3607	36	air	air	NN
1979	3607	37	.	.	.
1979	3608	1	Be	be	VB
1979	3608	2	sure	sure	JJ
1979	3608	3	the	the	DT
1979	3608	4	bag	bag	NN
1979	3608	5	opening	opening	NN
1979	3608	6	is	be	VBZ
1979	3608	7	above	above	IN
1979	3608	8	water	water	NN
1979	3608	9	.	.	.
1979	3609	1	Press	press	VB
1979	3609	2	entire	entire	JJ
1979	3609	3	surface	surface	NN
1979	3609	4	area	area	NN
1979	3609	5	of	of	IN
1979	3609	6	bag	bag	NN
1979	3609	7	to	to	TO
1979	3609	8	squeeze	squeeze	VB
1979	3609	9	out	out	RP
1979	3609	10	air	air	NN
1979	3609	11	bubbles	bubble	NNS
1979	3609	12	.	.	.
1979	3610	1	Twist	twist	NN
1979	3610	2	end	end	NN
1979	3610	3	of	of	IN
1979	3610	4	bag	bag	NN
1979	3610	5	and	and	CC
1979	3610	6	fold	fold	VB
1979	3610	7	over	over	RP
1979	3610	8	.	.	.
1979	3611	1	Secure	secure	JJ
1979	3611	2	with	with	IN
1979	3611	3	fastener	fastener	NN
1979	3611	4	and	and	CC
1979	3611	5	label	label	NN
1979	3611	6	.	.	.
1979	3612	1	_	_	NNP
1979	3612	2	Here	here	RB
1979	3612	3	's	be	VBZ
1979	3612	4	a	a	DT
1979	3612	5	convenient	convenient	JJ
1979	3612	6	way	way	NN
1979	3612	7	to	to	TO
1979	3612	8	freeze	freeze	VB
1979	3612	9	casseroles	casserole	NNS
1979	3612	10	for	for	IN
1979	3612	11	later	later	JJ
1979	3612	12	use	use	NN
1979	3612	13	that	that	IN
1979	3612	14	Joy	Joy	NNP
1979	3612	15	Schrage	Schrage	NNP
1979	3612	16	from	from	IN
1979	3612	17	Whirlpool	Whirlpool	NNP
1979	3612	18	Corporation	Corporation	NNP
1979	3612	19	told	tell	VBD
1979	3612	20	me	-PRON-	PRP
1979	3612	21	:	:	:
1979	3612	22	1	1	CD
1979	3612	23	.	.	.
1979	3613	1	Line	line	VB
1979	3613	2	the	the	DT
1979	3613	3	casserole	casserole	NN
1979	3613	4	dish	dish	NN
1979	3613	5	with	with	IN
1979	3613	6	foil	foil	NN
1979	3613	7	,	,	,
1979	3613	8	leaving	leave	VBG
1979	3613	9	2	2	CD
1979	3613	10	"	"	``
1979	3613	11	collar	collar	NN
1979	3613	12	all	all	RB
1979	3613	13	around	around	RB
1979	3613	14	.	.	.
1979	3614	1	2	2	LS
1979	3614	2	.	.	.
1979	3615	1	Add	add	VB
1979	3615	2	casserole	casserole	NN
1979	3615	3	ingredients	ingredient	NNS
1979	3615	4	and	and	CC
1979	3615	5	bake	bake	NN
1979	3615	6	.	.	.
1979	3616	1	3	3	LS
1979	3616	2	.	.	.
1979	3617	1	Cool	cool	UH
1979	3617	2	and	and	CC
1979	3617	3	freeze	freeze	VB
1979	3617	4	in	in	IN
1979	3617	5	uncovered	uncovered	JJ
1979	3617	6	casserole	casserole	NN
1979	3617	7	4	4	CD
1979	3617	8	.	.	.
1979	3618	1	When	when	WRB
1979	3618	2	frozen	freeze	VBN
1979	3618	3	,	,	,
1979	3618	4	lift	lift	VB
1979	3618	5	casserole	casserole	NNS
1979	3618	6	and	and	CC
1979	3618	7	foil	foil	VB
1979	3618	8	out	out	RP
1979	3618	9	in	in	IN
1979	3618	10	one	one	CD
1979	3618	11	piece	piece	NN
1979	3618	12	5	5	CD
1979	3618	13	.	.	.
1979	3619	1	Cover	cover	VB
1979	3619	2	with	with	IN
1979	3619	3	foil	foil	NN
1979	3619	4	or	or	CC
1979	3619	5	place	place	NN
1979	3619	6	in	in	IN
1979	3619	7	a	a	DT
1979	3619	8	polyethylene	polyethylene	NN
1979	3619	9	freezer	freezer	NN
1979	3619	10	bag	bag	NN
1979	3619	11	.	.	.
1979	3620	1	Press	press	NN
1979	3620	2	air	air	NN
1979	3620	3	out	out	RB
1979	3620	4	,	,	,
1979	3620	5	then	then	RB
1979	3620	6	seal	seal	VB
1979	3620	7	tightly	tightly	RB
1979	3620	8	,	,	,
1979	3620	9	label	label	NN
1979	3620	10	,	,	,
1979	3620	11	date	date	NN
1979	3620	12	and	and	CC
1979	3620	13	freeze	freeze	NN
1979	3620	14	.	.	.
1979	3621	1	Place	place	NN
1979	3621	2	in	in	IN
1979	3621	3	a	a	DT
1979	3621	4	polyethylene	polyethylene	NN
1979	3621	5	freezer	freezer	NN
1979	3621	6	bag	bag	NN
1979	3621	7	.	.	.
1979	3622	1	6	6	CD
1979	3622	2	.	.	.
1979	3623	1	To	to	IN
1979	3623	2	thaw	thaw	NN
1979	3623	3	,	,	,
1979	3623	4	take	take	VB
1979	3623	5	frozen	frozen	JJ
1979	3623	6	casserole	casserole	NN
1979	3623	7	out	out	IN
1979	3623	8	of	of	IN
1979	3623	9	bag	bag	NN
1979	3623	10	and	and	CC
1979	3623	11	foil	foil	NN
1979	3623	12	,	,	,
1979	3623	13	and	and	CC
1979	3623	14	place	place	NN
1979	3623	15	in	in	IN
1979	3623	16	the	the	DT
1979	3623	17	casserole	casserole	NN
1979	3623	18	dish	dish	NN
1979	3623	19	it	-PRON-	PRP
1979	3623	20	was	be	VBD
1979	3623	21	originally	originally	RB
1979	3623	22	baked	bake	VBN
1979	3623	23	in	in	RP
1979	3623	24	.	.	.
1979	3624	1	This	this	DT
1979	3624	2	type	type	NN
1979	3624	3	of	of	IN
1979	3624	4	freezing	freezing	NN
1979	3624	5	frees	free	VBZ
1979	3624	6	the	the	DT
1979	3624	7	casserole	casserole	NN
1979	3624	8	dish	dish	NN
1979	3624	9	for	for	IN
1979	3624	10	other	other	JJ
1979	3624	11	uses	use	NNS
1979	3624	12	while	while	IN
1979	3624	13	the	the	DT
1979	3624	14	casserole	casserole	NN
1979	3624	15	is	be	VBZ
1979	3624	16	in	in	IN
1979	3624	17	the	the	DT
1979	3624	18	freezer	freezer	NN
1979	3624	19	.	.	.
1979	3625	1	_	_	NNP
1979	3625	2	Homemade	Homemade	NNP
1979	3625	3	"	"	``
1979	3625	4	TV	tv	NN
1979	3625	5	"	"	''
1979	3625	6	dinners	dinner	NNS
1979	3625	7	:	:	:
1979	3625	8	Place	place	NN
1979	3625	9	leftovers	leftover	NNS
1979	3625	10	in	in	IN
1979	3625	11	serving	serve	VBG
1979	3625	12	portions	portion	NNS
1979	3625	13	on	on	IN
1979	3625	14	sectioned	sectioned	JJ
1979	3625	15	plastic	plastic	NN
1979	3625	16	trays	tray	NNS
1979	3625	17	.	.	.
1979	3626	1	Cover	cover	NN
1979	3626	2	,	,	,
1979	3626	3	chill	chill	NN
1979	3626	4	,	,	,
1979	3626	5	tightly	tightly	RB
1979	3626	6	with	with	IN
1979	3626	7	plastic	plastic	JJ
1979	3626	8	wrap	wrap	NN
1979	3626	9	and	and	CC
1979	3626	10	seal	seal	NN
1979	3626	11	.	.	.
1979	3627	1	Then	then	RB
1979	3627	2	wrap	wrap	VB
1979	3627	3	entire	entire	JJ
1979	3627	4	tray	tray	NN
1979	3627	5	in	in	IN
1979	3627	6	foil	foil	NN
1979	3627	7	.	.	.
1979	3628	1	Label	Label	NNP
1979	3628	2	,	,	,
1979	3628	3	date	date	NN
1979	3628	4	and	and	CC
1979	3628	5	freeze	freeze	NN
1979	3628	6	.	.	.
1979	3629	1	To	to	TO
1979	3629	2	reheat	reheat	VB
1979	3629	3	,	,	,
1979	3629	4	remove	remove	VB
1979	3629	5	foil	foil	NN
1979	3629	6	,	,	,
1979	3629	7	puncture	puncture	NN
1979	3629	8	plastic	plastic	NN
1979	3629	9	wrap	wrap	NN
1979	3629	10	to	to	TO
1979	3629	11	make	make	VB
1979	3629	12	steam	steam	NN
1979	3629	13	vents	vent	NNS
1979	3629	14	,	,	,
1979	3629	15	and	and	CC
1979	3629	16	heat	heat	NN
1979	3629	17	dinner	dinner	NN
1979	3629	18	in	in	IN
1979	3629	19	microwave	microwave	NN
1979	3629	20	.	.	.
1979	3630	1	_	_	NNP
1979	3630	2	To	to	TO
1979	3630	3	keep	keep	VB
1979	3630	4	chicken	chicken	NN
1979	3630	5	pieces	piece	NNS
1979	3630	6	from	from	IN
1979	3630	7	sticking	stick	VBG
1979	3630	8	together	together	RB
1979	3630	9	in	in	IN
1979	3630	10	your	-PRON-	PRP$
1979	3630	11	freezer	freezer	NN
1979	3630	12	so	so	IN
1979	3630	13	that	that	IN
1979	3630	14	you	-PRON-	PRP
1979	3630	15	can	can	MD
1979	3630	16	take	take	VB
1979	3630	17	out	out	RP
1979	3630	18	just	just	RB
1979	3630	19	the	the	DT
1979	3630	20	quantity	quantity	NN
1979	3630	21	you	-PRON-	PRP
1979	3630	22	want	want	VBP
1979	3630	23	without	without	IN
1979	3630	24	prying	pry	VBG
1979	3630	25	several	several	JJ
1979	3630	26	pieces	piece	NNS
1979	3630	27	apart	apart	RB
1979	3630	28	or	or	CC
1979	3630	29	thawing	thaw	VBG
1979	3630	30	more	more	JJR
1979	3630	31	than	than	IN
1979	3630	32	you	-PRON-	PRP
1979	3630	33	need	need	VBP
1979	3630	34	,	,	,
1979	3630	35	do	do	VB
1979	3630	36	the	the	DT
1979	3630	37	following	follow	VBG
1979	3630	38	:	:	:
1979	3630	39	1	1	CD
1979	3630	40	.	.	.
1979	3631	1	Spread	Spread	VBN
1979	3631	2	pieces	piece	NNS
1979	3631	3	in	in	IN
1979	3631	4	a	a	DT
1979	3631	5	single	single	JJ
1979	3631	6	layer	layer	NN
1979	3631	7	on	on	IN
1979	3631	8	a	a	DT
1979	3631	9	cookie	cookie	NN
1979	3631	10	sheet	sheet	NN
1979	3631	11	2	2	CD
1979	3631	12	.	.	.
1979	3632	1	Place	place	NN
1979	3632	2	unwrapped	unwrap	VBN
1979	3632	3	in	in	IN
1979	3632	4	freezer	freezer	NN
1979	3632	5	3	3	CD
1979	3632	6	.	.	.
1979	3633	1	Once	once	IN
1979	3633	2	frozen	freeze	VBN
1979	3633	3	,	,	,
1979	3633	4	remove	remove	VB
1979	3633	5	chicken	chicken	NN
1979	3633	6	pieces	piece	NNS
1979	3633	7	from	from	IN
1979	3633	8	cookie	cookie	NN
1979	3633	9	sheet	sheet	NN
1979	3633	10	,	,	,
1979	3633	11	and	and	CC
1979	3633	12	store	store	VB
1979	3633	13	in	in	IN
1979	3633	14	polyethylene	polyethylene	NNP
1979	3633	15	freezer	freezer	NNP
1979	3633	16	bag	bag	NNP
1979	3633	17	5	5	CD
1979	3633	18	.	.	.
1979	3634	1	Place	place	NN
1979	3634	2	bag	bag	NN
1979	3634	3	in	in	IN
1979	3634	4	freezer	freezer	NN
1979	3634	5	,	,	,
1979	3634	6	label	label	NN
1979	3634	7	and	and	CC
1979	3634	8	date	date	NN
1979	3634	9	_	_	NNP
1979	3634	10	Freezing	freeze	VBG
1979	3634	11	tip	tip	NN
1979	3634	12	-	-	HYPH
1979	3634	13	use	use	NN
1979	3634	14	freezing	freezing	NN
1979	3634	15	tape	tape	NN
1979	3634	16	to	to	TO
1979	3634	17	seal	seal	VB
1979	3634	18	freezer	freezer	NN
1979	3634	19	wrap	wrap	NN
1979	3634	20	or	or	CC
1979	3634	21	suitable	suitable	JJ
1979	3634	22	plastic	plastic	JJ
1979	3634	23	wrap	wrap	NN
1979	3634	24	.	.	.
1979	3635	1	Freezer	freezer	NN
1979	3635	2	tape	tape	NN
1979	3635	3	is	be	VBZ
1979	3635	4	made	make	VBN
1979	3635	5	with	with	IN
1979	3635	6	a	a	DT
1979	3635	7	special	special	JJ
1979	3635	8	adhesive	adhesive	NN
1979	3635	9	designed	design	VBN
1979	3635	10	to	to	TO
1979	3635	11	stick	stick	VB
1979	3635	12	at	at	IN
1979	3635	13	low	low	JJ
1979	3635	14	temperatures	temperature	NNS
1979	3635	15	.	.	.
1979	3636	1	_	_	NNP
1979	3636	2	Whole	whole	JJ
1979	3636	3	birds	bird	NNS
1979	3636	4	to	to	TO
1979	3636	5	be	be	VB
1979	3636	6	roasted	roast	VBN
1979	3636	7	should	should	MD
1979	3636	8	be	be	VB
1979	3636	9	thawed	thaw	VBN
1979	3636	10	before	before	IN
1979	3636	11	cooking	cooking	NN
1979	3636	12	.	.	.
1979	3637	1	Broilers	broiler	NNS
1979	3637	2	,	,	,
1979	3637	3	and	and	CC
1979	3637	4	birds	bird	NNS
1979	3637	5	to	to	TO
1979	3637	6	be	be	VB
1979	3637	7	cooked	cook	VBN
1979	3637	8	by	by	IN
1979	3637	9	other	other	JJ
1979	3637	10	methods	method	NNS
1979	3637	11	can	can	MD
1979	3637	12	start	start	VB
1979	3637	13	being	be	VBG
1979	3637	14	cooked	cook	VBN
1979	3637	15	when	when	WRB
1979	3637	16	thawed	thaw	VBN
1979	3637	17	enough	enough	RB
1979	3637	18	for	for	IN
1979	3637	19	pieces	piece	NNS
1979	3637	20	to	to	TO
1979	3637	21	separate	separate	VB
1979	3637	22	.	.	.
1979	3638	1	If	if	IN
1979	3638	2	you	-PRON-	PRP
1979	3638	3	'll	will	MD
1979	3638	4	follow	follow	VB
1979	3638	5	the	the	DT
1979	3638	6	suggestions	suggestion	NNS
1979	3638	7	above	above	RB
1979	3638	8	,	,	,
1979	3638	9	you	-PRON-	PRP
1979	3638	10	'll	will	MD
1979	3638	11	find	find	VB
1979	3638	12	that	that	IN
1979	3638	13	most	most	JJS
1979	3638	14	of	of	IN
1979	3638	15	the	the	DT
1979	3638	16	foods	food	NNS
1979	3638	17	you	-PRON-	PRP
1979	3638	18	cook	cook	VBP
1979	3638	19	can	can	MD
1979	3638	20	be	be	VB
1979	3638	21	prepared	prepare	VBN
1979	3638	22	ahead	ahead	RB
1979	3638	23	of	of	IN
1979	3638	24	time	time	NN
1979	3638	25	and	and	CC
1979	3638	26	if	if	IN
1979	3638	27	necessary	necessary	JJ
1979	3638	28	,	,	,
1979	3638	29	frozen	freeze	VBN
1979	3638	30	.	.	.
1979	3639	1	This	this	DT
1979	3639	2	means	mean	VBZ
1979	3639	3	that	that	IN
1979	3639	4	,	,	,
1979	3639	5	with	with	IN
1979	3639	6	the	the	DT
1979	3639	7	exception	exception	NN
1979	3639	8	of	of	IN
1979	3639	9	fried	fried	JJ
1979	3639	10	foods	food	NNS
1979	3639	11	,	,	,
1979	3639	12	just	just	RB
1979	3639	13	about	about	IN
1979	3639	14	all	all	PDT
1979	3639	15	the	the	DT
1979	3639	16	recipes	recipe	NNS
1979	3639	17	in	in	IN
1979	3639	18	this	this	DT
1979	3639	19	book	book	NN
1979	3639	20	can	can	MD
1979	3639	21	be	be	VB
1979	3639	22	considered	consider	VBN
1979	3639	23	cook	cook	NN
1979	3639	24	-	-	HYPH
1979	3639	25	ahead	ahead	NN
1979	3639	26	foods	food	NNS
1979	3639	27	.	.	.
1979	3640	1	So	so	CC
1979	3640	2	,	,	,
1979	3640	3	whether	whether	IN
1979	3640	4	you	-PRON-	PRP
1979	3640	5	're	be	VBP
1979	3640	6	cooking	cook	VBG
1979	3640	7	for	for	IN
1979	3640	8	a	a	DT
1979	3640	9	party	party	NN
1979	3640	10	,	,	,
1979	3640	11	for	for	IN
1979	3640	12	the	the	DT
1979	3640	13	week	week	NN
1979	3640	14	's	's	POS
1979	3640	15	meals	meal	NNS
1979	3640	16	,	,	,
1979	3640	17	for	for	IN
1979	3640	18	houseguests	houseguest	NNS
1979	3640	19	,	,	,
1979	3640	20	or	or	CC
1979	3640	21	for	for	IN
1979	3640	22	yourself	-PRON-	PRP
1979	3640	23	,	,	,
1979	3640	24	enjoy	enjoy	VB
1979	3640	25	the	the	DT
1979	3640	26	recipes	recipe	NNS
1979	3640	27	that	that	WDT
1979	3640	28	follow$and	follow$and	VBP
1979	3640	29	all	all	PDT
1979	3640	30	the	the	DT
1979	3640	31	others	other	NNS
1979	3640	32	in	in	IN
1979	3640	33	this	this	DT
1979	3640	34	book	book	NN
1979	3640	35	as	as	RB
1979	3640	36	well	well	RB
1979	3640	37	.	.	.
1979	3641	1	CRISPY	CRISPY	NNP
1979	3641	2	CORNISH	CORNISH	VBZ
1979	3641	3	A	a	DT
1979	3641	4	LA	LA	NNP
1979	3641	5	BLEUServes	bleuserve	NNS
1979	3641	6	2	2	CD
1979	3641	7	There	there	EX
1979	3641	8	are	be	VBP
1979	3641	9	easily	easily	RB
1979	3641	10	50	50	CD
1979	3641	11	varieties	variety	NNS
1979	3641	12	of	of	IN
1979	3641	13	blue	blue	JJ
1979	3641	14	vein	vein	NN
1979	3641	15	cheeses	cheese	NNS
1979	3641	16	for	for	IN
1979	3641	17	sale	sale	NN
1979	3641	18	in	in	IN
1979	3641	19	this	this	DT
1979	3641	20	country	country	NN
1979	3641	21	.	.	.
1979	3642	1	Probably	probably	RB
1979	3642	2	the	the	DT
1979	3642	3	most	most	RBS
1979	3642	4	famous	famous	JJ
1979	3642	5	are	be	VBP
1979	3642	6	the	the	DT
1979	3642	7	French	French	NNP
1979	3642	8	Roqueforta	Roqueforta	NNP
1979	3642	9	,	,	,
1979	3642	10	the	the	DT
1979	3642	11	Italian	Italian	NNP
1979	3642	12	Gorgonzola	Gorgonzola	NNP
1979	3642	13	,	,	,
1979	3642	14	the	the	DT
1979	3642	15	English	English	NNP
1979	3642	16	Stilton	Stilton	NNP
1979	3642	17	,	,	,
1979	3642	18	and	and	CC
1979	3642	19	the	the	DT
1979	3642	20	American	American	NNP
1979	3642	21	Treasure	Treasure	NNP
1979	3642	22	Cavea	Cavea	NNP
1979	3642	23	.	.	.
1979	3643	1	Personally	personally	RB
1979	3643	2	,	,	,
1979	3643	3	I	-PRON-	PRP
1979	3643	4	like	like	VBP
1979	3643	5	the	the	DT
1979	3643	6	American	american	JJ
1979	3643	7	varieties	variety	NNS
1979	3643	8	best	best	RB
1979	3643	9	.	.	.
1979	3644	1	2	2	CD
1979	3644	2	fresh	fresh	JJ
1979	3644	3	Cornish	cornish	JJ
1979	3644	4	game	game	NN
1979	3644	5	hens	hen	VBZ
1979	3644	6	Oil	oil	NN
1979	3644	7	for	for	IN
1979	3644	8	deep	deep	JJ
1979	3644	9	frying	frying	NN
1979	3644	10	1/2	1/2	CD
1979	3644	11	cup	cup	NN
1979	3644	12	mayonnaise	mayonnaise	NN
1979	3644	13	1/4	1/4	CD
1979	3644	14	cup	cup	NN
1979	3644	15	sour	sour	JJ
1979	3644	16	cream	cream	NN
1979	3644	17	1/4	1/4	CD
1979	3644	18	cup	cup	NN
1979	3644	19	minced	mince	VBN
1979	3644	20	onion	onion	NN
1979	3644	21	1/4	1/4	CD
1979	3644	22	cup	cup	NN
1979	3644	23	crumbled	crumble	VBD
1979	3644	24	bleu	bleu	NNP
1979	3644	25	cheese	cheese	NNP
1979	3644	26	1	1	CD
1979	3644	27	small	small	JJ
1979	3644	28	clove	clove	NNP
1979	3644	29	garlic	garlic	NNP
1979	3644	30	,	,	,
1979	3644	31	minced	mince	VBD
1979	3644	32	Celery	Celery	NNP
1979	3644	33	sticks	stick	NNS
1979	3644	34	Cut	Cut	NNP
1979	3644	35	hens	hen	NNS
1979	3644	36	into	into	IN
1979	3644	37	8	8	CD
1979	3644	38	pieces	piece	NNS
1979	3644	39	each	each	DT
1979	3644	40	.	.	.
1979	3645	1	Fry	fry	NN
1979	3645	2	in	in	IN
1979	3645	3	deep	deep	JJ
1979	3645	4	hot	hot	JJ
1979	3645	5	oil	oil	NN
1979	3645	6	at	at	IN
1979	3645	7	375F	375f	CD
1979	3645	8	,	,	,
1979	3645	9	turning	turn	VBG
1979	3645	10	once	once	RB
1979	3645	11	,	,	,
1979	3645	12	until	until	IN
1979	3645	13	golden	golden	NNP
1979	3645	14	brown	brown	NNP
1979	3645	15	on	on	IN
1979	3645	16	both	both	DT
1979	3645	17	sides	side	NNS
1979	3645	18	,	,	,
1979	3645	19	about	about	RB
1979	3645	20	ten	ten	CD
1979	3645	21	minutes	minute	NNS
1979	3645	22	.	.	.
1979	3646	1	Drain	drain	VB
1979	3646	2	well	well	RB
1979	3646	3	on	on	IN
1979	3646	4	paper	paper	NN
1979	3646	5	towels	towel	NNS
1979	3646	6	.	.	.
1979	3647	1	Refrigerate	refrigerate	VB
1979	3647	2	if	if	IN
1979	3647	3	not	not	RB
1979	3647	4	serving	serve	VBG
1979	3647	5	right	right	RB
1979	3647	6	away	away	RB
1979	3647	7	.	.	.
1979	3648	1	In	in	IN
1979	3648	2	a	a	DT
1979	3648	3	small	small	JJ
1979	3648	4	bowl	bowl	NN
1979	3648	5	combine	combine	VBP
1979	3648	6	remaining	remain	VBG
1979	3648	7	ingredients	ingredient	NNS
1979	3648	8	except	except	IN
1979	3648	9	celery	celery	NN
1979	3648	10	.	.	.
1979	3649	1	Cover	cover	NN
1979	3649	2	and	and	CC
1979	3649	3	chill	chill	NN
1979	3649	4	.	.	.
1979	3650	1	Serve	serve	VB
1979	3650	2	hens	hen	VBZ
1979	3650	3	warm	warm	JJ
1979	3650	4	,	,	,
1979	3650	5	at	at	IN
1979	3650	6	room	room	NN
1979	3650	7	temperature	temperature	NN
1979	3650	8	or	or	CC
1979	3650	9	cold	cold	JJ
1979	3650	10	with	with	IN
1979	3650	11	bleu	bleu	NNP
1979	3650	12	cheese	cheese	NN
1979	3650	13	dip	dip	NN
1979	3650	14	and	and	CC
1979	3650	15	celery	celery	NN
1979	3650	16	sticks	stick	NNS
1979	3650	17	.	.	.
1979	3651	1	CHICKEN	CHICKEN	NNP
1979	3651	2	SOUFFLEServes	SOUFFLEServes	NNP
1979	3651	3	4	4	CD
1979	3651	4	This	this	DT
1979	3651	5	is	be	VBZ
1979	3651	6	a	a	DT
1979	3651	7	nice	nice	JJ
1979	3651	8	prepare	prepare	NN
1979	3651	9	-	-	HYPH
1979	3651	10	ahead	ahead	JJ
1979	3651	11	item	item	NN
1979	3651	12	.	.	.
1979	3652	1	It	-PRON-	PRP
1979	3652	2	's	be	VBZ
1979	3652	3	really	really	RB
1979	3652	4	best	good	JJS
1979	3652	5	if	if	IN
1979	3652	6	stored	store	VBN
1979	3652	7	overnight	overnight	RB
1979	3652	8	in	in	IN
1979	3652	9	the	the	DT
1979	3652	10	refrigerator	refrigerator	NN
1979	3652	11	before	before	IN
1979	3652	12	baking	bake	VBG
1979	3652	13	so	so	IN
1979	3652	14	the	the	DT
1979	3652	15	flavors	flavor	NNS
1979	3652	16	have	have	VBP
1979	3652	17	a	a	DT
1979	3652	18	chance	chance	NN
1979	3652	19	to	to	TO
1979	3652	20	blend	blend	VB
1979	3652	21	.	.	.
1979	3653	1	4	4	CD
1979	3653	2	eggs	egg	NNS
1979	3653	3	,	,	,
1979	3653	4	beaten	beat	VBN
1979	3653	5	1	1	CD
1979	3653	6	teaspoon	teaspoon	NN
1979	3653	7	minced	mince	VBN
1979	3653	8	,	,	,
1979	3653	9	fresh	fresh	JJ
1979	3653	10	thyme	thyme	NNS
1979	3653	11	or	or	CC
1979	3653	12	1/4	1/4	CD
1979	3653	13	teaspoon	teaspoon	NN
1979	3653	14	dried	dry	VBD
1979	3653	15	1	1	CD
1979	3653	16	teaspoon	teaspoon	NN
1979	3653	17	minced	mince	VBN
1979	3653	18	,	,	,
1979	3653	19	fresh	fresh	JJ
1979	3653	20	basil	basil	NN
1979	3653	21	or	or	CC
1979	3653	22	1/4	1/4	CD
1979	3653	23	teaspoon	teaspoon	NN
1979	3653	24	dried	dry	VBN
1979	3653	25	Ground	Ground	NNP
1979	3653	26	pepper	pepper	NN
1979	3653	27	to	to	IN
1979	3653	28	taste	taste	NN
1979	3653	29	2	2	CD
1979	3653	30	cups	cup	NNS
1979	3653	31	cooked	cook	VBN
1979	3653	32	,	,	,
1979	3653	33	shredded	shredded	JJ
1979	3653	34	chicken	chicken	NN
1979	3653	35	1/4	1/4	CD
1979	3653	36	pound	pound	NN
1979	3653	37	ham	ham	NN
1979	3653	38	,	,	,
1979	3653	39	roughly	roughly	RB
1979	3653	40	chopped	chop	VBD
1979	3653	41	1	1	CD
1979	3653	42	tablespoon	tablespoon	NN
1979	3653	43	minced	mince	VBN
1979	3653	44	,	,	,
1979	3653	45	fresh	fresh	JJ
1979	3653	46	parsley	parsley	NN
1979	3653	47	1/2	1/2	CD
1979	3653	48	cup	cup	NN
1979	3653	49	grated	grate	VBD
1979	3653	50	Parmesan	Parmesan	NNP
1979	3653	51	cheese	cheese	NN
1979	3653	52	,	,	,
1979	3653	53	divided	divide	VBD
1979	3653	54	3	3	CD
1979	3653	55	cups	cup	NNS
1979	3653	56	chicken	chicken	NN
1979	3653	57	broth	broth	NN
1979	3653	58	1/2	1/2	CD
1979	3653	59	loaf	loaf	NNS
1979	3653	60	(	(	-LRB-
1979	3653	61	5	5	CD
1979	3653	62	ounces	ounce	NNS
1979	3653	63	)	)	-RRB-
1979	3653	64	Italian	italian	JJ
1979	3653	65	bread	bread	NN
1979	3653	66	,	,	,
1979	3653	67	roughly	roughly	RB
1979	3653	68	torn	tear	VBN
1979	3653	69	into	into	IN
1979	3653	70	chunks	chunk	NNS
1979	3653	71	1	1	CD
1979	3653	72	cup	cup	NN
1979	3653	73	grated	grate	VBD
1979	3653	74	mozzarella	mozzarella	JJ
1979	3653	75	cheese	cheese	NN
1979	3653	76	In	in	IN
1979	3653	77	a	a	DT
1979	3653	78	mixing	mix	VBG
1979	3653	79	bowl	bowl	NN
1979	3653	80	combine	combine	VB
1979	3653	81	eggs	egg	NNS
1979	3653	82	,	,	,
1979	3653	83	thyme	thyme	NNS
1979	3653	84	,	,	,
1979	3653	85	basil	basil	NN
1979	3653	86	and	and	CC
1979	3653	87	pepper	pepper	NN
1979	3653	88	.	.	.
1979	3654	1	Add	add	NN
1979	3654	2	chicken	chicken	NN
1979	3654	3	,	,	,
1979	3654	4	ham	ham	NN
1979	3654	5	,	,	,
1979	3654	6	parsley	parsley	NN
1979	3654	7	,	,	,
1979	3654	8	1/4	1/4	CD
1979	3654	9	cup	cup	NN
1979	3654	10	Parmesan	Parmesan	NNP
1979	3654	11	cheese	cheese	NN
1979	3654	12	and	and	CC
1979	3654	13	broth	broth	NN
1979	3654	14	.	.	.
1979	3655	1	Combine	combine	VB
1979	3655	2	thoroughly	thoroughly	RB
1979	3655	3	and	and	CC
1979	3655	4	set	set	VB
1979	3655	5	aside	aside	RB
1979	3655	6	.	.	.
1979	3656	1	Butter	butter	VB
1979	3656	2	an	an	DT
1979	3656	3	8	8	CD
1979	3656	4	"	"	NN
1979	3656	5	x	x	SYM
1979	3656	6	12	12	CD
1979	3656	7	"	"	``
1979	3656	8	baking	baking	NN
1979	3656	9	dish	dish	NN
1979	3656	10	.	.	.
1979	3657	1	Place	place	NN
1979	3657	2	bread	bread	NN
1979	3657	3	chunks	chunk	NNS
1979	3657	4	in	in	IN
1979	3657	5	the	the	DT
1979	3657	6	bottom	bottom	NN
1979	3657	7	.	.	.
1979	3658	1	Cover	cover	VB
1979	3658	2	with	with	IN
1979	3658	3	egg	egg	NN
1979	3658	4	mixture	mixture	NN
1979	3658	5	followed	follow	VBN
1979	3658	6	by	by	IN
1979	3658	7	Mozzarella	Mozzarella	NNP
1979	3658	8	cheese	cheese	NN
1979	3658	9	and	and	CC
1979	3658	10	remaining	remain	VBG
1979	3658	11	Parmesan	Parmesan	NNP
1979	3658	12	.	.	.
1979	3659	1	Refrigerate	refrigerate	NN
1979	3659	2	1	1	CD
1979	3659	3	hour	hour	NN
1979	3659	4	or	or	CC
1979	3659	5	longer	long	JJR
1979	3659	6	.	.	.
1979	3660	1	Preheat	preheat	NN
1979	3660	2	oven	oven	VBD
1979	3660	3	to	to	IN
1979	3660	4	350oF.	350of.	CD
1979	3661	1	Bake	bake	VB
1979	3661	2	for	for	IN
1979	3661	3	45	45	CD
1979	3661	4	minutes	minute	NNS
1979	3661	5	until	until	IN
1979	3661	6	puffed	puffed	JJ
1979	3661	7	and	and	CC
1979	3661	8	golden	golden	JJ
1979	3661	9	brown	brown	NN
1979	3661	10	.	.	.
1979	3662	1	CHICKEN	CHICKEN	NNS
1979	3662	2	AND	and	CC
1979	3662	3	STUFFINGServes	stuffingserve	NNS
1979	3662	4	6	6	CD
1979	3662	5	I	-PRON-	PRP
1979	3662	6	would	would	MD
1979	3662	7	n't	not	RB
1979	3662	8	serve	serve	VB
1979	3662	9	this	this	DT
1979	3662	10	to	to	IN
1979	3662	11	a	a	DT
1979	3662	12	gourmet	gourmet	NN
1979	3662	13	club	club	NN
1979	3662	14	,	,	,
1979	3662	15	but	but	CC
1979	3662	16	it	-PRON-	PRP
1979	3662	17	's	be	VBZ
1979	3662	18	an	an	DT
1979	3662	19	easy	easy	JJ
1979	3662	20	,	,	,
1979	3662	21	cook	cook	VB
1979	3662	22	ahead	ahead	RB
1979	3662	23	dish	dish	VB
1979	3662	24	for	for	IN
1979	3662	25	a	a	DT
1979	3662	26	relaxed	relaxed	JJ
1979	3662	27	family	family	NN
1979	3662	28	meal	meal	NN
1979	3662	29	when	when	WRB
1979	3662	30	you	-PRON-	PRP
1979	3662	31	do	do	VBP
1979	3662	32	n't	not	RB
1979	3662	33	want	want	VB
1979	3662	34	to	to	TO
1979	3662	35	spend	spend	VB
1979	3662	36	a	a	DT
1979	3662	37	lot	lot	NN
1979	3662	38	of	of	IN
1979	3662	39	time	time	NN
1979	3662	40	in	in	IN
1979	3662	41	the	the	DT
1979	3662	42	kitchen	kitchen	NN
1979	3662	43	.	.	.
1979	3663	1	It	-PRON-	PRP
1979	3663	2	's	be	VBZ
1979	3663	3	also	also	RB
1979	3663	4	an	an	DT
1979	3663	5	ideal	ideal	JJ
1979	3663	6	way	way	NN
1979	3663	7	to	to	TO
1979	3663	8	have	have	VB
1979	3663	9	the	the	DT
1979	3663	10	taste	taste	NN
1979	3663	11	of	of	IN
1979	3663	12	stuffed	stuff	VBN
1979	3663	13	chicken	chicken	NN
1979	3663	14	--	--	:
1979	3663	15	with	with	IN
1979	3663	16	easier	easy	JJR
1979	3663	17	serving	serve	VBG
1979	3663	18	qualities	quality	NNS
1979	3663	19	.	.	.
1979	3664	1	You	-PRON-	PRP
1979	3664	2	can	can	MD
1979	3664	3	make	make	VB
1979	3664	4	it	-PRON-	PRP
1979	3664	5	ahead	ahead	RB
1979	3664	6	of	of	IN
1979	3664	7	time	time	NN
1979	3664	8	,	,	,
1979	3664	9	up	up	IN
1979	3664	10	to	to	IN
1979	3664	11	the	the	DT
1979	3664	12	point	point	NN
1979	3664	13	of	of	IN
1979	3664	14	baking	baking	NN
1979	3664	15	.	.	.
1979	3665	1	2	2	CD
1979	3665	2	cans	cans	NNPS
1979	3665	3	(	(	-LRB-
1979	3665	4	10	10	CD
1979	3665	5	-	-	SYM
1979	3665	6	1/2-ounces	1/2-ounces	CD
1979	3665	7	each	each	DT
1979	3665	8	)	)	-RRB-
1979	3665	9	condensed	condense	VBN
1979	3665	10	cream	cream	NN
1979	3665	11	of	of	IN
1979	3665	12	chicken	chicken	NN
1979	3665	13	soup	soup	NN
1979	3665	14	,	,	,
1979	3665	15	divided	divide	VBD
1979	3665	16	1	1	CD
1979	3665	17	can	can	NN
1979	3665	18	(	(	-LRB-
1979	3665	19	10	10	CD
1979	3665	20	-	-	SYM
1979	3665	21	1/2-ounces	1/2-ounces	CD
1979	3665	22	)	)	-RRB-
1979	3665	23	chicken	chicken	NN
1979	3665	24	broth	broth	NN
1979	3665	25	2	2	CD
1979	3665	26	eggs	egg	NNS
1979	3665	27	,	,	,
1979	3665	28	beaten	beat	VBN
1979	3665	29	1	1	CD
1979	3665	30	package	package	NN
1979	3665	31	(	(	-LRB-
1979	3665	32	7	7	CD
1979	3665	33	-	-	SYM
1979	3665	34	1/2-ounces	1/2-ounces	CD
1979	3665	35	)	)	-RRB-
1979	3665	36	herb	herb	NN
1979	3665	37	seasoned	season	VBD
1979	3665	38	stuffing	stuff	VBG
1979	3665	39	mix	mix	NN
1979	3665	40	3	3	CD
1979	3665	41	cups	cup	NNS
1979	3665	42	cooked	cook	VBN
1979	3665	43	chicken	chicken	NN
1979	3665	44	,	,	,
1979	3665	45	cut	cut	VBN
1979	3665	46	in	in	IN
1979	3665	47	chunks	chunk	NNS
1979	3665	48	1	1	CD
1979	3665	49	teaspoon	teaspoon	NN
1979	3665	50	salt	salt	NN
1979	3665	51	or	or	CC
1979	3665	52	to	to	TO
1979	3665	53	taste	taste	VB
1979	3665	54	1/8	1/8	CD
1979	3665	55	teaspoon	teaspoon	NN
1979	3665	56	ground	ground	NN
1979	3665	57	pepper	pepper	NN
1979	3665	58	1/2	1/2	CD
1979	3665	59	cup	cup	NN
1979	3665	60	milk	milk	NN
1979	3665	61	2	2	CD
1979	3665	62	tablespoons	tablespoon	NNS
1979	3665	63	chopped	chop	VBN
1979	3665	64	canned	can	VBN
1979	3665	65	pimento	pimento	IN
1979	3665	66	Preheat	Preheat	NNP
1979	3665	67	oven	oven	VBD
1979	3665	68	to	to	IN
1979	3665	69	350oF.	350of.	CD
1979	3666	1	In	in	IN
1979	3666	2	a	a	DT
1979	3666	3	mixing	mix	VBG
1979	3666	4	bowl	bowl	NN
1979	3666	5	whisk	whisk	NN
1979	3666	6	together	together	RB
1979	3666	7	one	one	PRP
1979	3666	8	can	can	NN
1979	3666	9	of	of	IN
1979	3666	10	undiluted	undiluted	JJ
1979	3666	11	soup	soup	NN
1979	3666	12	,	,	,
1979	3666	13	broth	broth	NN
1979	3666	14	and	and	CC
1979	3666	15	eggs	egg	NNS
1979	3666	16	.	.	.
1979	3667	1	Add	add	VB
1979	3667	2	stuffing	stuff	VBG
1979	3667	3	mix	mix	NN
1979	3667	4	and	and	CC
1979	3667	5	toss	toss	VB
1979	3667	6	.	.	.
1979	3668	1	Place	place	NN
1979	3668	2	stuffing	stuff	VBG
1979	3668	3	in	in	IN
1979	3668	4	bottom	bottom	NN
1979	3668	5	of	of	IN
1979	3668	6	a	a	DT
1979	3668	7	baking	baking	NN
1979	3668	8	dish	dish	NN
1979	3668	9	.	.	.
1979	3669	1	Arrange	arrange	NN
1979	3669	2	chicken	chicken	NN
1979	3669	3	on	on	IN
1979	3669	4	top	top	NN
1979	3669	5	of	of	IN
1979	3669	6	stuffing	stuffing	NN
1979	3669	7	and	and	CC
1979	3669	8	sprinkle	sprinkle	VBP
1979	3669	9	with	with	IN
1979	3669	10	salt	salt	NN
1979	3669	11	and	and	CC
1979	3669	12	pepper	pepper	NN
1979	3669	13	.	.	.
1979	3670	1	In	in	IN
1979	3670	2	a	a	DT
1979	3670	3	large	large	JJ
1979	3670	4	measuring	measure	VBG
1979	3670	5	cup	cup	NN
1979	3670	6	combine	combine	NN
1979	3670	7	remaining	remain	VBG
1979	3670	8	can	can	NN
1979	3670	9	of	of	IN
1979	3670	10	soup	soup	NN
1979	3670	11	and	and	CC
1979	3670	12	milk	milk	NN
1979	3670	13	and	and	CC
1979	3670	14	pimento	pimento	NNS
1979	3670	15	and	and	CC
1979	3670	16	pour	pour	VB
1979	3670	17	over	over	IN
1979	3670	18	all	all	DT
1979	3670	19	.	.	.
1979	3671	1	Bake	Bake	NNP
1979	3671	2	,	,	,
1979	3671	3	uncovered	uncover	VBD
1979	3671	4	,	,	,
1979	3671	5	for	for	IN
1979	3671	6	35	35	CD
1979	3671	7	to	to	TO
1979	3671	8	45	45	CD
1979	3671	9	minutes	minute	NNS
1979	3671	10	or	or	CC
1979	3671	11	until	until	IN
1979	3671	12	hot	hot	JJ
1979	3671	13	and	and	CC
1979	3671	14	bubbling	bubbling	JJ
1979	3671	15	..	..	:
1979	3671	16	CHICK	CHICK	NNP
1979	3671	17	-	-	HYPH
1979	3671	18	O	O	NNP
1979	3671	19	-	-	HYPH
1979	3671	20	TATO	TATO	NNP
1979	3671	21	CASSEROLE	CASSEROLE	NNS
1979	3671	22	Serves	serve	VBZ
1979	3671	23	4	4	CD
1979	3671	24	-	-	SYM
1979	3671	25	6	6	CD
1979	3671	26	This	this	DT
1979	3671	27	tastes	taste	VBZ
1979	3671	28	better	well	RBR
1979	3671	29	reheated	reheat	VBN
1979	3671	30	,	,	,
1979	3671	31	after	after	IN
1979	3671	32	the	the	DT
1979	3671	33	flavors	flavor	NNS
1979	3671	34	have	have	VBP
1979	3671	35	had	have	VBN
1979	3671	36	a	a	DT
1979	3671	37	chance	chance	NN
1979	3671	38	to	to	TO
1979	3671	39	blend	blend	VB
1979	3671	40	.	.	.
1979	3672	1	You	-PRON-	PRP
1979	3672	2	can	can	MD
1979	3672	3	make	make	VB
1979	3672	4	it	-PRON-	PRP
1979	3672	5	today	today	NN
1979	3672	6	and	and	CC
1979	3672	7	it	-PRON-	PRP
1979	3672	8	will	will	MD
1979	3672	9	taste	taste	VB
1979	3672	10	better	well	JJR
1979	3672	11	tomorrow	tomorrow	NN
1979	3672	12	.	.	.
1979	3673	1	1/3	1/3	CD
1979	3673	2	cup	cup	NN
1979	3673	3	vegetable	vegetable	NN
1979	3673	4	oil	oil	NN
1979	3673	5	1/2	1/2	CD
1979	3673	6	cup	cup	NN
1979	3673	7	chopped	chop	VBN
1979	3673	8	onion	onion	NN
1979	3673	9	1/2	1/2	CD
1979	3673	10	cup	cup	NN
1979	3673	11	chopped	chop	VBD
1979	3673	12	celery	celery	NN
1979	3673	13	1/2	1/2	CD
1979	3673	14	cup	cup	NN
1979	3673	15	chopped	chop	VBD
1979	3673	16	green	green	JJ
1979	3673	17	pepper	pepper	NN
1979	3673	18	1/2	1/2	CD
1979	3673	19	cup	cup	NN
1979	3673	20	ketchup	ketchup	NN
1979	3673	21	1/2	1/2	CD
1979	3673	22	cup	cup	NN
1979	3673	23	water	water	NN
1979	3673	24	2	2	CD
1979	3673	25	tablespoons	tablespoon	NNS
1979	3673	26	vinegar	vinegar	NN
1979	3673	27	2	2	CD
1979	3673	28	tablespoons	tablespoon	NNS
1979	3673	29	sugar	sugar	NN
1979	3673	30	1	1	CD
1979	3673	31	tablespoon	tablespoon	NN
1979	3673	32	Worcestershire	Worcestershire	NNP
1979	3673	33	sauce	sauce	NN
1979	3673	34	1	1	CD
1979	3673	35	tablespoon	tablespoon	NN
1979	3673	36	prepared	prepare	VBN
1979	3673	37	mustard	mustard	NN
1979	3673	38	1	1	CD
1979	3673	39	teaspoon	teaspoon	NN
1979	3673	40	salt	salt	NN
1979	3673	41	or	or	CC
1979	3673	42	to	to	TO
1979	3673	43	taste	taste	VB
1979	3673	44	1/4	1/4	CD
1979	3673	45	teaspoon	teaspoon	NN
1979	3673	46	ground	ground	NN
1979	3673	47	pepper	pepper	NN
1979	3673	48	1	1	CD
1979	3673	49	chicken	chicken	NN
1979	3673	50	,	,	,
1979	3673	51	cut	cut	VBN
1979	3673	52	in	in	IN
1979	3673	53	serving	serve	VBG
1979	3673	54	pieces	piece	NNS
1979	3673	55	4	4	CD
1979	3673	56	medium	medium	JJ
1979	3673	57	potatoes	potato	NNS
1979	3673	58	,	,	,
1979	3673	59	peeled	peel	VBN
1979	3673	60	and	and	CC
1979	3673	61	thickly	thickly	RB
1979	3673	62	sliced	slice	VBN
1979	3673	63	Preheat	Preheat	NNP
1979	3673	64	oven	oven	VBD
1979	3673	65	to	to	IN
1979	3673	66	350F.	350f.	CD
1979	3674	1	In	in	IN
1979	3674	2	a	a	DT
1979	3674	3	large	large	JJ
1979	3674	4	skillet	skillet	NN
1979	3674	5	,	,	,
1979	3674	6	over	over	IN
1979	3674	7	medium	medium	NNP
1979	3674	8	heat	heat	NNP
1979	3674	9	,	,	,
1979	3674	10	heat	heat	NN
1979	3674	11	oil	oil	NN
1979	3674	12	.	.	.
1979	3675	1	Add	add	VB
1979	3675	2	onion	onion	NN
1979	3675	3	,	,	,
1979	3675	4	celery	celery	NN
1979	3675	5	and	and	CC
1979	3675	6	green	green	JJ
1979	3675	7	pepper	pepper	NN
1979	3675	8	and	and	CC
1979	3675	9	cook	cook	NN
1979	3675	10	,	,	,
1979	3675	11	stirring	stir	VBG
1979	3675	12	often	often	RB
1979	3675	13	,	,	,
1979	3675	14	for	for	IN
1979	3675	15	6	6	CD
1979	3675	16	to	to	TO
1979	3675	17	8	8	CD
1979	3675	18	minutes	minute	NNS
1979	3675	19	or	or	CC
1979	3675	20	until	until	IN
1979	3675	21	softened	soften	VBN
1979	3675	22	.	.	.
1979	3676	1	Add	Add	NNP
1979	3676	2	ketchup	ketchup	NN
1979	3676	3	,	,	,
1979	3676	4	water	water	NN
1979	3676	5	,	,	,
1979	3676	6	vinegar	vinegar	NN
1979	3676	7	,	,	,
1979	3676	8	sugar	sugar	NN
1979	3676	9	,	,	,
1979	3676	10	Worcestershire	Worcestershire	NNP
1979	3676	11	sauce	sauce	NN
1979	3676	12	,	,	,
1979	3676	13	mustard	mustard	NN
1979	3676	14	,	,	,
1979	3676	15	salt	salt	NN
1979	3676	16	and	and	CC
1979	3676	17	pepper	pepper	NN
1979	3676	18	and	and	CC
1979	3676	19	simmer	simmer	NN
1979	3676	20	at	at	IN
1979	3676	21	low	low	JJ
1979	3676	22	heat	heat	NN
1979	3676	23	for	for	IN
1979	3676	24	about	about	RB
1979	3676	25	15	15	CD
1979	3676	26	minutes	minute	NNS
1979	3676	27	.	.	.
1979	3677	1	Place	place	NN
1979	3677	2	chicken	chicken	NN
1979	3677	3	in	in	IN
1979	3677	4	bottom	bottom	NN
1979	3677	5	of	of	IN
1979	3677	6	a	a	DT
1979	3677	7	baking	baking	NN
1979	3677	8	dish	dish	NN
1979	3677	9	and	and	CC
1979	3677	10	tuck	tuck	NN
1979	3677	11	potatoes	potato	NNS
1979	3677	12	around	around	IN
1979	3677	13	chicken	chicken	NN
1979	3677	14	pieces	piece	NNS
1979	3677	15	.	.	.
1979	3678	1	Pour	pour	VB
1979	3678	2	sauce	sauce	NN
1979	3678	3	over	over	IN
1979	3678	4	all	all	DT
1979	3678	5	.	.	.
1979	3679	1	Bake	Bake	NNP
1979	3679	2	,	,	,
1979	3679	3	covered	cover	VBN
1979	3679	4	,	,	,
1979	3679	5	for	for	IN
1979	3679	6	50	50	CD
1979	3679	7	to	to	TO
1979	3679	8	60	60	CD
1979	3679	9	minutes	minute	NNS
1979	3679	10	or	or	CC
1979	3679	11	until	until	IN
1979	3679	12	cooked	cook	VBN
1979	3679	13	through	through	RB
1979	3679	14	.	.	.
1979	3680	1	If	if	IN
1979	3680	2	planning	plan	VBG
1979	3680	3	to	to	TO
1979	3680	4	re	re	NN
1979	3680	5	-	-	VB
1979	3680	6	heat	heat	VB
1979	3680	7	,	,	,
1979	3680	8	remove	remove	VB
1979	3680	9	from	from	IN
1979	3680	10	oven	oven	RB
1979	3680	11	when	when	WRB
1979	3680	12	slightly	slightly	RB
1979	3680	13	under	under	IN
1979	3680	14	cooked	cook	VBN
1979	3680	15	.	.	.
1979	3681	1	CHOICE	CHOICE	NNP
1979	3681	2	CHEESY	CHEESY	NNP
1979	3681	3	CHICKEN	CHICKEN	NNP
1979	3681	4	Serves	serve	VBZ
1979	3681	5	4	4	CD
1979	3681	6	-	-	SYM
1979	3681	7	6	6	CD
1979	3681	8	There	there	EX
1979	3681	9	's	be	VBZ
1979	3681	10	no	no	DT
1979	3681	11	last	last	JJ
1979	3681	12	minute	minute	NN
1979	3681	13	attention	attention	NN
1979	3681	14	required	require	VBN
1979	3681	15	for	for	IN
1979	3681	16	this	this	DT
1979	3681	17	recipe	recipe	NN
1979	3681	18	.	.	.
1979	3682	1	Prepare	prepare	VB
1979	3682	2	it	-PRON-	PRP
1979	3682	3	a	a	DT
1979	3682	4	day	day	NN
1979	3682	5	ahead	ahead	RB
1979	3682	6	,	,	,
1979	3682	7	right	right	RB
1979	3682	8	up	up	IN
1979	3682	9	to	to	IN
1979	3682	10	the	the	DT
1979	3682	11	point	point	NN
1979	3682	12	of	of	IN
1979	3682	13	baking	baking	NN
1979	3682	14	.	.	.
1979	3683	1	1	1	CD
1979	3683	2	clove	clove	NNP
1979	3683	3	garlic	garlic	NNP
1979	3683	4	,	,	,
1979	3683	5	peeled	peel	VBD
1979	3683	6	1/2	1/2	CD
1979	3683	7	cup	cup	NN
1979	3683	8	(	(	-LRB-
1979	3683	9	1	1	CD
1979	3683	10	stick	stick	NN
1979	3683	11	)	)	-RRB-
1979	3683	12	butter	butter	NN
1979	3683	13	or	or	CC
1979	3683	14	margarine	margarine	NN
1979	3683	15	1	1	CD
1979	3683	16	cup	cup	NN
1979	3683	17	bread	bread	NN
1979	3683	18	crumbs	crumb	VBZ
1979	3683	19	1/2	1/2	CD
1979	3683	20	cup	cup	NN
1979	3683	21	grated	grate	VBD
1979	3683	22	sharp	sharp	JJ
1979	3683	23	Cheddar	Cheddar	NNP
1979	3683	24	cheese	cheese	NN
1979	3683	25	1/4	1/4	CD
1979	3683	26	cup	cup	NN
1979	3683	27	grated	grate	VBN
1979	3683	28	Parmesan	Parmesan	NNP
1979	3683	29	cheese	cheese	NN
1979	3683	30	1	1	CD
1979	3683	31	teaspoon	teaspoon	NN
1979	3683	32	salt	salt	NN
1979	3683	33	or	or	CC
1979	3683	34	to	to	TO
1979	3683	35	taste	taste	VB
1979	3683	36	1/8	1/8	CD
1979	3683	37	teaspoon	teaspoon	NN
1979	3683	38	ground	ground	NN
1979	3683	39	pepper	pepper	NN
1979	3683	40	6	6	CD
1979	3683	41	skinless	skinless	NN
1979	3683	42	,	,	,
1979	3683	43	boneless	boneless	NN
1979	3683	44	chicken	chicken	NN
1979	3683	45	breast	breast	NN
1979	3683	46	halves	half	NNS
1979	3683	47	With	with	IN
1979	3683	48	the	the	DT
1979	3683	49	broad	broad	JJ
1979	3683	50	side	side	NN
1979	3683	51	of	of	IN
1979	3683	52	a	a	DT
1979	3683	53	large	large	JJ
1979	3683	54	kitchen	kitchen	NN
1979	3683	55	knife	knife	NN
1979	3683	56	crush	crush	NN
1979	3683	57	garlic	garlic	NNP
1979	3683	58	slightly	slightly	RB
1979	3683	59	to	to	TO
1979	3683	60	release	release	VB
1979	3683	61	flavor	flavor	NN
1979	3683	62	.	.	.
1979	3684	1	In	in	IN
1979	3684	2	a	a	DT
1979	3684	3	small	small	JJ
1979	3684	4	saucepan	saucepan	NN
1979	3684	5	over	over	IN
1979	3684	6	low	low	JJ
1979	3684	7	heat	heat	NN
1979	3684	8	melt	melt	NN
1979	3684	9	butter	butter	NN
1979	3684	10	with	with	IN
1979	3684	11	garlic	garlic	JJ
1979	3684	12	clove	clove	NN
1979	3684	13	.	.	.
1979	3685	1	Set	Set	VBN
1979	3685	2	butter	butter	NN
1979	3685	3	aside	aside	RB
1979	3685	4	for	for	IN
1979	3685	5	1/2	1/2	CD
1979	3685	6	hour	hour	NN
1979	3685	7	for	for	IN
1979	3685	8	maximum	maximum	JJ
1979	3685	9	garlic	garlic	NN
1979	3685	10	flavoring	flavoring	NN
1979	3685	11	.	.	.
1979	3686	1	On	on	IN
1979	3686	2	a	a	DT
1979	3686	3	sheet	sheet	NN
1979	3686	4	of	of	IN
1979	3686	5	wax	wax	NN
1979	3686	6	paper	paper	NN
1979	3686	7	combine	combine	VBP
1979	3686	8	bread	bread	NN
1979	3686	9	crumbs	crumb	VBZ
1979	3686	10	,	,	,
1979	3686	11	cheeses	cheese	NNS
1979	3686	12	,	,	,
1979	3686	13	salt	salt	NN
1979	3686	14	and	and	CC
1979	3686	15	pepper	pepper	NN
1979	3686	16	.	.	.
1979	3687	1	Dip	dip	NN
1979	3687	2	chicken	chicken	NN
1979	3687	3	in	in	IN
1979	3687	4	garlic	garlic	JJ
1979	3687	5	butter	butter	NN
1979	3687	6	,	,	,
1979	3687	7	then	then	RB
1979	3687	8	roll	roll	VB
1979	3687	9	in	in	RP
1979	3687	10	cheese	cheese	NN
1979	3687	11	mixture	mixture	NN
1979	3687	12	.	.	.
1979	3688	1	Tuck	tuck	JJ
1979	3688	2	sides	side	NNS
1979	3688	3	under	under	VBP
1979	3688	4	to	to	TO
1979	3688	5	form	form	VB
1979	3688	6	a	a	DT
1979	3688	7	neat	neat	JJ
1979	3688	8	roll	roll	NN
1979	3688	9	.	.	.
1979	3689	1	Arrange	arrange	NN
1979	3689	2	chicken	chicken	NN
1979	3689	3	in	in	IN
1979	3689	4	a	a	DT
1979	3689	5	large	large	JJ
1979	3689	6	shallow	shallow	JJ
1979	3689	7	baking	bake	VBG
1979	3689	8	pan	pan	NN
1979	3689	9	and	and	CC
1979	3689	10	drizzle	drizzle	NNP
1979	3689	11	with	with	IN
1979	3689	12	any	any	DT
1979	3689	13	remaining	remain	VBG
1979	3689	14	butter	butter	NN
1979	3689	15	.	.	.
1979	3690	1	Cover	cover	VB
1979	3690	2	and	and	CC
1979	3690	3	refrigerate	refrigerate	VB
1979	3690	4	if	if	IN
1979	3690	5	making	make	VBG
1979	3690	6	ahead	ahead	RB
1979	3690	7	.	.	.
1979	3691	1	When	when	WRB
1979	3691	2	ready	ready	JJ
1979	3691	3	to	to	TO
1979	3691	4	bake	bake	VB
1979	3691	5	,	,	,
1979	3691	6	preheat	preheat	VB
1979	3691	7	oven	oven	VBN
1979	3691	8	to	to	IN
1979	3691	9	350oF.	350of.	CD
1979	3692	1	Bake	bake	VB
1979	3692	2	chicken	chicken	NN
1979	3692	3	for	for	IN
1979	3692	4	35	35	CD
1979	3692	5	to	to	TO
1979	3692	6	45	45	CD
1979	3692	7	minutes	minute	NNS
1979	3692	8	or	or	CC
1979	3692	9	until	until	IN
1979	3692	10	crisp	crisp	JJ
1979	3692	11	,	,	,
1979	3692	12	golden	golden	JJ
1979	3692	13	and	and	CC
1979	3692	14	cooked	cook	VBD
1979	3692	15	through	through	RB
1979	3692	16	.	.	.
1979	3693	1	PHOTO	PHOTO	NNP
1979	3693	2	:	:	:
1979	3693	3	New	New	NNP
1979	3693	4	Year	Year	NNP
1979	3693	5	's	's	POS
1979	3693	6	Eve	Eve	NNP
1979	3693	7	-	-	HYPH
1979	3693	8	Cold	Cold	NNP
1979	3693	9	"	"	''
1979	3693	10	Chicken	Chicken	NNP
1979	3693	11	Tonnato	Tonnato	NNP
1979	3693	12	"	"	``
1979	3693	13	Buffet	Buffet	NNP
1979	3693	14	COLD	COLD	NNP
1979	3693	15	CHICKEN	CHICKEN	NNP
1979	3693	16	TONNATOServes	tonnatoserve	VBZ
1979	3693	17	6	6	CD
1979	3693	18	-	-	SYM
1979	3693	19	8	8	CD
1979	3693	20	This	this	DT
1979	3693	21	is	be	VBZ
1979	3693	22	an	an	DT
1979	3693	23	elegant	elegant	JJ
1979	3693	24	company	company	NN
1979	3693	25	recipe	recipe	NN
1979	3693	26	,	,	,
1979	3693	27	and	and	CC
1979	3693	28	it	-PRON-	PRP
1979	3693	29	works	work	VBZ
1979	3693	30	well	well	RB
1979	3693	31	if	if	IN
1979	3693	32	you	-PRON-	PRP
1979	3693	33	make	make	VBP
1979	3693	34	it	-PRON-	PRP
1979	3693	35	the	the	DT
1979	3693	36	day	day	NN
1979	3693	37	before	before	RB
1979	3693	38	.	.	.
1979	3694	1	I	-PRON-	PRP
1979	3694	2	've	have	VB
1979	3694	3	made	make	VBN
1979	3694	4	it	-PRON-	PRP
1979	3694	5	with	with	IN
1979	3694	6	water	water	NN
1979	3694	7	-	-	HYPH
1979	3694	8	packed	pack	VBN
1979	3694	9	tuna	tuna	NN
1979	3694	10	,	,	,
1979	3694	11	but	but	CC
1979	3694	12	oil	oil	NN
1979	3694	13	-	-	HYPH
1979	3694	14	packed	pack	VBN
1979	3694	15	would	would	MD
1979	3694	16	work	work	VB
1979	3694	17	also	also	RB
1979	3694	18	.	.	.
1979	3695	1	8	8	CD
1979	3695	2	chicken	chicken	NN
1979	3695	3	cutlets	cutlet	NNS
1979	3695	4	(	(	-LRB-
1979	3695	5	about	about	RB
1979	3695	6	2	2	CD
1979	3695	7	pounds	pound	NNS
1979	3695	8	skinless	skinless	NN
1979	3695	9	,	,	,
1979	3695	10	boneless	boneless	NN
1979	3695	11	chicken	chicken	NN
1979	3695	12	breast	breast	NN
1979	3695	13	halves	half	NNS
1979	3695	14	,	,	,
1979	3695	15	pounded	pound	VBD
1979	3695	16	thin	thin	JJ
1979	3695	17	,	,	,
1979	3695	18	or	or	CC
1979	3695	19	2	2	CD
1979	3695	20	thin	thin	JJ
1979	3695	21	sliced	sliced	JJ
1979	3695	22	boneless	boneless	NN
1979	3695	23	roaster	roaster	NN
1979	3695	24	breasts	breast	NNS
1979	3695	25	)	)	-RRB-
1979	3695	26	1/2	1/2	CD
1979	3695	27	cup	cup	NN
1979	3695	28	flour	flour	NN
1979	3695	29	,	,	,
1979	3695	30	seasoned	season	VBN
1979	3695	31	with	with	IN
1979	3695	32	salt	salt	NN
1979	3695	33	and	and	CC
1979	3695	34	ground	ground	NN
1979	3695	35	pepper	pepper	NN
1979	3695	36	to	to	TO
1979	3695	37	taste	taste	NN
1979	3695	38	1/2	1/2	CD
1979	3695	39	cup	cup	NN
1979	3695	40	(	(	-LRB-
1979	3695	41	1	1	CD
1979	3695	42	stick	stick	NN
1979	3695	43	)	)	-RRB-
1979	3695	44	butter	butter	NN
1979	3695	45	or	or	CC
1979	3695	46	margarine	margarine	NN
1979	3695	47	2	2	CD
1979	3695	48	cans	can	NNS
1979	3695	49	(	(	-LRB-
1979	3695	50	13-ounces	13-ounces	CD
1979	3695	51	)	)	-RRB-
1979	3695	52	tuna	tuna	NN
1979	3695	53	,	,	,
1979	3695	54	drained	drain	VBD
1979	3695	55	8	8	CD
1979	3695	56	anchovies	anchovy	NNS
1979	3695	57	2	2	CD
1979	3695	58	cloves	clove	NNS
1979	3695	59	garlic	garlic	NN
1979	3695	60	,	,	,
1979	3695	61	peeled	peel	VBD
1979	3695	62	1	1	CD
1979	3695	63	cup	cup	NN
1979	3695	64	olive	olive	NN
1979	3695	65	oil	oil	NN
1979	3695	66	4	4	CD
1979	3695	67	tablespoons	tablespoon	NNS
1979	3695	68	white	white	JJ
1979	3695	69	vinegar	vinegar	NN
1979	3695	70	4	4	CD
1979	3695	71	tablespoons	tablespoon	NNS
1979	3695	72	light	light	JJ
1979	3695	73	cream	cream	NN
1979	3695	74	2	2	CD
1979	3695	75	tablespoons	tablespoon	NNS
1979	3695	76	capers	caper	NNS
1979	3695	77	Dip	Dip	NNP
1979	3695	78	cutlets	cutlet	VBZ
1979	3695	79	in	in	IN
1979	3695	80	flour	flour	NN
1979	3695	81	to	to	TO
1979	3695	82	coat	coat	VB
1979	3695	83	lightly	lightly	RB
1979	3695	84	,	,	,
1979	3695	85	shake	shake	VB
1979	3695	86	off	off	RP
1979	3695	87	excess	excess	NN
1979	3695	88	.	.	.
1979	3696	1	In	in	IN
1979	3696	2	a	a	DT
1979	3696	3	large	large	JJ
1979	3696	4	skillet	skillet	NN
1979	3696	5	over	over	IN
1979	3696	6	medium	medium	NN
1979	3696	7	-	-	HYPH
1979	3696	8	high	high	JJ
1979	3696	9	heat	heat	NN
1979	3696	10	,	,	,
1979	3696	11	melt	melt	NNP
1979	3696	12	butter	butter	NN
1979	3696	13	.	.	.
1979	3697	1	Add	add	VB
1979	3697	2	cutlets	cutlet	NNS
1979	3697	3	and	and	CC
1979	3697	4	saute	saute	VB
1979	3697	5	until	until	IN
1979	3697	6	cooked	cook	VBN
1979	3697	7	through	through	RB
1979	3697	8	,	,	,
1979	3697	9	about	about	RB
1979	3697	10	5	5	CD
1979	3697	11	minutes	minute	NNS
1979	3697	12	;	;	:
1979	3697	13	turn	turn	VB
1979	3697	14	once	once	RB
1979	3697	15	.	.	.
1979	3698	1	Drain	drain	NN
1979	3698	2	cutlets	cutlet	NNS
1979	3698	3	on	on	IN
1979	3698	4	paper	paper	NN
1979	3698	5	towels	towel	NNS
1979	3698	6	.	.	.
1979	3699	1	Chill	chill	NN
1979	3699	2	.	.	.
1979	3700	1	In	in	IN
1979	3700	2	a	a	DT
1979	3700	3	blender	blender	NN
1979	3700	4	or	or	CC
1979	3700	5	food	food	NN
1979	3700	6	processor	processor	NN
1979	3700	7	,	,	,
1979	3700	8	combine	combine	VB
1979	3700	9	tuna	tuna	NN
1979	3700	10	,	,	,
1979	3700	11	anchovies	anchovies	NNP
1979	3700	12	,	,	,
1979	3700	13	garlic	garlic	NN
1979	3700	14	,	,	,
1979	3700	15	oil	oil	NN
1979	3700	16	,	,	,
1979	3700	17	vinegar	vinegar	NN
1979	3700	18	and	and	CC
1979	3700	19	light	light	JJ
1979	3700	20	cream	cream	NN
1979	3700	21	.	.	.
1979	3701	1	Blend	blend	NN
1979	3701	2	until	until	IN
1979	3701	3	pureed	pureed	NN
1979	3701	4	.	.	.
1979	3702	1	Pour	pour	VB
1979	3702	2	sauce	sauce	NN
1979	3702	3	over	over	IN
1979	3702	4	cold	cold	JJ
1979	3702	5	cutlets	cutlet	NNS
1979	3702	6	,	,	,
1979	3702	7	sprinkle	sprinkle	VB
1979	3702	8	with	with	IN
1979	3702	9	capers	caper	NNS
1979	3702	10	.	.	.
1979	3703	1	May	May	MD
1979	3703	2	be	be	VB
1979	3703	3	loosely	loosely	RB
1979	3703	4	covered	cover	VBN
1979	3703	5	and	and	CC
1979	3703	6	refrigerated	refrigerate	VBN
1979	3703	7	overnight	overnight	RB
1979	3703	8	before	before	IN
1979	3703	9	serving	serve	VBG
1979	3703	10	.	.	.
1979	3704	1	EASY	easy	JJ
1979	3704	2	CHICKEN	CHICKEN	NNS
1979	3704	3	CORDON	CORDON	NNP
1979	3704	4	BLEUServes	bleuserve	VBZ
1979	3704	5	4	4	CD
1979	3704	6	This	this	DT
1979	3704	7	is	be	VBZ
1979	3704	8	another	another	DT
1979	3704	9	recipe	recipe	NN
1979	3704	10	that	that	WDT
1979	3704	11	can	can	MD
1979	3704	12	be	be	VB
1979	3704	13	fixed	fix	VBN
1979	3704	14	,	,	,
1979	3704	15	except	except	IN
1979	3704	16	for	for	IN
1979	3704	17	frying	frying	NN
1979	3704	18	,	,	,
1979	3704	19	on	on	IN
1979	3704	20	the	the	DT
1979	3704	21	day	day	NN
1979	3704	22	before	before	RB
1979	3704	23	.	.	.
1979	3705	1	For	for	IN
1979	3705	2	variation	variation	NN
1979	3705	3	,	,	,
1979	3705	4	try	try	VB
1979	3705	5	Swiss	swiss	JJ
1979	3705	6	cheese	cheese	NN
1979	3705	7	and	and	CC
1979	3705	8	Canadian	canadian	JJ
1979	3705	9	bacon	bacon	NN
1979	3705	10	.	.	.
1979	3706	1	For	for	IN
1979	3706	2	a	a	DT
1979	3706	3	sauce	sauce	NN
1979	3706	4	,	,	,
1979	3706	5	make	make	VB
1979	3706	6	a	a	DT
1979	3706	7	white	white	JJ
1979	3706	8	sauce	sauce	NN
1979	3706	9	with	with	IN
1979	3706	10	chicken	chicken	NN
1979	3706	11	broth	broth	NN
1979	3706	12	.	.	.
1979	3707	1	If	if	IN
1979	3707	2	you	-PRON-	PRP
1979	3707	3	're	be	VBP
1979	3707	4	in	in	IN
1979	3707	5	a	a	DT
1979	3707	6	hurry	hurry	NN
1979	3707	7	,	,	,
1979	3707	8	undiluted	undiluted	JJ
1979	3707	9	cream	cream	NN
1979	3707	10	of	of	IN
1979	3707	11	chicken	chicken	NN
1979	3707	12	soup	soup	NN
1979	3707	13	makes	make	VBZ
1979	3707	14	a	a	DT
1979	3707	15	handy	handy	JJ
1979	3707	16	substitute	substitute	NN
1979	3707	17	,	,	,
1979	3707	18	but	but	CC
1979	3707	19	it	-PRON-	PRP
1979	3707	20	's	be	VBZ
1979	3707	21	definitely	definitely	RB
1979	3707	22	a	a	DT
1979	3707	23	second	second	JJ
1979	3707	24	choice	choice	NN
1979	3707	25	compared	compare	VBN
1979	3707	26	to	to	IN
1979	3707	27	a	a	DT
1979	3707	28	good	good	JJ
1979	3707	29	,	,	,
1979	3707	30	homemade	homemade	JJ
1979	3707	31	white	white	JJ
1979	3707	32	sauce	sauce	NN
1979	3707	33	.	.	.
1979	3708	1	Garnish	garnish	VB
1979	3708	2	with	with	IN
1979	3708	3	parsley	parsley	NNP
1979	3708	4	sprig	sprig	NN
1979	3708	5	.	.	.
1979	3709	1	4	4	CD
1979	3709	2	skinless	skinless	NN
1979	3709	3	,	,	,
1979	3709	4	boneless	boneless	NN
1979	3709	5	chicken	chicken	NN
1979	3709	6	breast	breast	NN
1979	3709	7	halves	half	NNS
1979	3709	8	or	or	CC
1979	3709	9	1	1	CD
1979	3709	10	thin	thin	JJ
1979	3709	11	sliced	sliced	JJ
1979	3709	12	boneless	boneless	NN
1979	3709	13	roaster	roaster	NN
1979	3709	14	breast	breast	NN
1979	3709	15	4	4	CD
1979	3709	16	tablespoons	tablespoon	NNS
1979	3709	17	butter	butter	NN
1979	3709	18	or	or	CC
1979	3709	19	margarine	margarine	NN
1979	3709	20	1	1	CD
1979	3709	21	tablespoon	tablespoon	NN
1979	3709	22	minced	mince	VBN
1979	3709	23	,	,	,
1979	3709	24	fresh	fresh	JJ
1979	3709	25	parsley	parsley	NN
1979	3709	26	4	4	CD
1979	3709	27	slices	slice	NNS
1979	3709	28	ham	ham	NN
1979	3709	29	4	4	CD
1979	3709	30	slices	slice	NNS
1979	3709	31	sharp	sharp	JJ
1979	3709	32	cheese	cheese	NN
1979	3709	33	1	1	CD
1979	3709	34	egg	egg	NN
1979	3709	35	,	,	,
1979	3709	36	beaten	beat	VBN
1979	3709	37	1	1	CD
1979	3709	38	cup	cup	NN
1979	3709	39	bread	bread	NN
1979	3709	40	crumbs	crumb	VBZ
1979	3709	41	Place	place	NN
1979	3709	42	chicken	chicken	NN
1979	3709	43	between	between	IN
1979	3709	44	sheets	sheet	NNS
1979	3709	45	of	of	IN
1979	3709	46	plastic	plastic	JJ
1979	3709	47	wrap	wrap	NN
1979	3709	48	and	and	CC
1979	3709	49	pound	pound	NN
1979	3709	50	to	to	IN
1979	3709	51	1/4	1/4	CD
1979	3709	52	inch	inch	NN
1979	3709	53	thickness	thickness	NN
1979	3709	54	.	.	.
1979	3710	1	Skip	skip	VB
1979	3710	2	the	the	DT
1979	3710	3	preceding	precede	VBG
1979	3710	4	step	step	NN
1979	3710	5	if	if	IN
1979	3710	6	you	-PRON-	PRP
1979	3710	7	're	be	VBP
1979	3710	8	using	use	VBG
1979	3710	9	the	the	DT
1979	3710	10	thin	thin	JJ
1979	3710	11	sliced	sliced	JJ
1979	3710	12	boneless	boneless	NN
1979	3710	13	roaster	roaster	NN
1979	3710	14	breast	breast	NN
1979	3710	15	.	.	.
1979	3711	1	Spread	Spread	VBN
1979	3711	2	chicken	chicken	NN
1979	3711	3	with	with	IN
1979	3711	4	butter	butter	NN
1979	3711	5	and	and	CC
1979	3711	6	sprinkle	sprinkle	VB
1979	3711	7	with	with	IN
1979	3711	8	parsley	parsley	NN
1979	3711	9	.	.	.
1979	3712	1	Place	place	VB
1979	3712	2	a	a	DT
1979	3712	3	slice	slice	NN
1979	3712	4	of	of	IN
1979	3712	5	ham	ham	NN
1979	3712	6	and	and	CC
1979	3712	7	a	a	DT
1979	3712	8	slice	slice	NN
1979	3712	9	of	of	IN
1979	3712	10	cheese	cheese	NN
1979	3712	11	on	on	IN
1979	3712	12	each	each	DT
1979	3712	13	chicken	chicken	NN
1979	3712	14	breast	breast	NN
1979	3712	15	,	,	,
1979	3712	16	folding	fold	VBG
1979	3712	17	to	to	TO
1979	3712	18	fit	fit	VB
1979	3712	19	.	.	.
1979	3713	1	Roll	roll	NN
1979	3713	2	,	,	,
1979	3713	3	jelly	jelly	NN
1979	3713	4	-	-	HYPH
1979	3713	5	roll	roll	NN
1979	3713	6	fashion	fashion	NN
1979	3713	7	,	,	,
1979	3713	8	and	and	CC
1979	3713	9	secure	secure	JJ
1979	3713	10	with	with	IN
1979	3713	11	toothpicks	toothpick	NNS
1979	3713	12	.	.	.
1979	3714	1	Dip	dip	NN
1979	3714	2	chicken	chicken	NN
1979	3714	3	in	in	IN
1979	3714	4	beaten	beat	VBN
1979	3714	5	egg	egg	NN
1979	3714	6	and	and	CC
1979	3714	7	roll	roll	NN
1979	3714	8	in	in	IN
1979	3714	9	bread	bread	NN
1979	3714	10	crumbs	crumb	NNS
1979	3714	11	.	.	.
1979	3715	1	Fry	fry	NN
1979	3715	2	in	in	IN
1979	3715	3	deep	deep	JJ
1979	3715	4	fat	fat	NN
1979	3715	5	at	at	IN
1979	3715	6	350oF	350oF	NNP
1979	3715	7	for	for	IN
1979	3715	8	12	12	CD
1979	3715	9	-	-	SYM
1979	3715	10	15	15	CD
1979	3715	11	minutes	minute	NNS
1979	3715	12	or	or	CC
1979	3715	13	until	until	IN
1979	3715	14	golden	golden	JJ
1979	3715	15	brown	brown	JJ
1979	3715	16	and	and	CC
1979	3715	17	cooked	cook	VBD
1979	3715	18	through	through	RB
1979	3715	19	.	.	.
1979	3716	1	Remove	remove	VB
1979	3716	2	toothpicks	toothpick	NNS
1979	3716	3	before	before	IN
1979	3716	4	serving	serve	VBG
1979	3716	5	.	.	.
1979	3717	1	FIESTA	FIESTA	NNP
1979	3717	2	TORTILLA	tortilla	NN
1979	3717	3	STACK	STACK	NNS
1979	3717	4	6	6	CD
1979	3717	5	-	-	SYM
1979	3717	6	8	8	CD
1979	3717	7	servings	serving	NNS
1979	3717	8	The	the	DT
1979	3717	9	flavors	flavor	NNS
1979	3717	10	in	in	IN
1979	3717	11	this	this	DT
1979	3717	12	recipe	recipe	NN
1979	3717	13	blend	blend	NN
1979	3717	14	and	and	CC
1979	3717	15	get	get	VB
1979	3717	16	better	well	JJR
1979	3717	17	if	if	IN
1979	3717	18	you	-PRON-	PRP
1979	3717	19	make	make	VBP
1979	3717	20	it	-PRON-	PRP
1979	3717	21	the	the	DT
1979	3717	22	day	day	NN
1979	3717	23	before	before	RB
1979	3717	24	,	,	,
1979	3717	25	but	but	CC
1979	3717	26	I	-PRON-	PRP
1979	3717	27	have	have	VBP
1979	3717	28	also	also	RB
1979	3717	29	served	serve	VBN
1979	3717	30	it	-PRON-	PRP
1979	3717	31	the	the	DT
1979	3717	32	same	same	JJ
1979	3717	33	day	day	NN
1979	3717	34	when	when	WRB
1979	3717	35	I	-PRON-	PRP
1979	3717	36	was	be	VBD
1979	3717	37	in	in	IN
1979	3717	38	a	a	DT
1979	3717	39	hurry	hurry	NN
1979	3717	40	.	.	.
1979	3718	1	It	-PRON-	PRP
1979	3718	2	does	do	VBZ
1979	3718	3	need	need	VB
1979	3718	4	at	at	IN
1979	3718	5	least	least	JJS
1979	3718	6	a	a	DT
1979	3718	7	couple	couple	NN
1979	3718	8	of	of	IN
1979	3718	9	hours	hour	NNS
1979	3718	10	for	for	IN
1979	3718	11	the	the	DT
1979	3718	12	flavors	flavor	NNS
1979	3718	13	to	to	TO
1979	3718	14	develop	develop	VB
1979	3718	15	.	.	.
1979	3719	1	I	-PRON-	PRP
1979	3719	2	've	have	VB
1979	3719	3	made	make	VBN
1979	3719	4	this	this	DT
1979	3719	5	recipe	recipe	NN
1979	3719	6	with	with	IN
1979	3719	7	coriander	coriander	NN
1979	3719	8	and	and	CC
1979	3719	9	without	without	IN
1979	3719	10	;	;	:
1979	3719	11	it	-PRON-	PRP
1979	3719	12	works	work	VBZ
1979	3719	13	well	well	RB
1979	3719	14	either	either	DT
1979	3719	15	way	way	NN
1979	3719	16	.	.	.
1979	3720	1	Coriander	coriander	RBR
1979	3720	2	,	,	,
1979	3720	3	by	by	IN
1979	3720	4	the	the	DT
1979	3720	5	way	way	NN
1979	3720	6	,	,	,
1979	3720	7	is	be	VBZ
1979	3720	8	also	also	RB
1979	3720	9	known	know	VBN
1979	3720	10	as	as	IN
1979	3720	11	cilantro	cilantro	NNP
1979	3720	12	or	or	CC
1979	3720	13	Chinese	chinese	JJ
1979	3720	14	parsley	parsley	NN
1979	3720	15	,	,	,
1979	3720	16	so	so	CC
1979	3720	17	if	if	IN
1979	3720	18	you	-PRON-	PRP
1979	3720	19	ca	can	MD
1979	3720	20	n't	not	RB
1979	3720	21	find	find	VB
1979	3720	22	"	"	``
1979	3720	23	coriander	coriander	NN
1979	3720	24	"	"	''
1979	3720	25	in	in	IN
1979	3720	26	your	-PRON-	PRP$
1979	3720	27	market	market	NN
1979	3720	28	,	,	,
1979	3720	29	look	look	VB
1979	3720	30	for	for	IN
1979	3720	31	it	-PRON-	PRP
1979	3720	32	by	by	IN
1979	3720	33	its	-PRON-	PRP$
1979	3720	34	other	other	JJ
1979	3720	35	names	name	NNS
1979	3720	36	.	.	.
1979	3721	1	1	1	CD
1979	3721	2	cup	cup	NN
1979	3721	3	cooked	cook	VBN
1979	3721	4	,	,	,
1979	3721	5	shredded	shredded	JJ
1979	3721	6	chicken	chicken	NN
1979	3721	7	1/2	1/2	CD
1979	3721	8	cup	cup	NN
1979	3721	9	mayonnaise	mayonnaise	NN
1979	3721	10	3	3	CD
1979	3721	11	tablespoons	tablespoon	NNS
1979	3721	12	chopped	chop	VBN
1979	3721	13	,	,	,
1979	3721	14	fresh	fresh	JJ
1979	3721	15	,	,	,
1979	3721	16	cilantro	cilantro	NNP
1979	3721	17	(	(	-LRB-
1979	3721	18	also	also	RB
1979	3721	19	called	call	VBN
1979	3721	20	coriander	coriander	NN
1979	3721	21	or	or	CC
1979	3721	22	Chinese	chinese	JJ
1979	3721	23	parsley	parsley	NN
1979	3721	24	)	)	-RRB-
1979	3721	25	,	,	,
1979	3721	26	if	if	IN
1979	3721	27	available	available	JJ
1979	3721	28	1/2	1/2	CD
1979	3721	29	teaspoon	teaspoon	NN
1979	3721	30	salt	salt	NN
1979	3721	31	1	1	CD
1979	3721	32	package	package	NN
1979	3721	33	(	(	-LRB-
1979	3721	34	8	8	CD
1979	3721	35	ounces	ounce	NNS
1979	3721	36	)	)	-RRB-
1979	3721	37	cream	cream	NN
1979	3721	38	cheese	cheese	NN
1979	3721	39	1	1	CD
1979	3721	40	can	can	NN
1979	3721	41	(	(	-LRB-
1979	3721	42	7	7	CD
1979	3721	43	ounces	ounce	NNS
1979	3721	44	)	)	-RRB-
1979	3721	45	whole	whole	JJ
1979	3721	46	kernel	kernel	NN
1979	3721	47	corn	corn	NN
1979	3721	48	,	,	,
1979	3721	49	drained	drain	VBD
1979	3721	50	2	2	CD
1979	3721	51	tablespoons	tablespoon	NNS
1979	3721	52	taco	taco	NNP
1979	3721	53	seasoning	seasoning	NN
1979	3721	54	mix	mix	NN
1979	3721	55	1	1	CD
1979	3721	56	dozen	dozen	NN
1979	3721	57	8-inch	8-inch	CD
1979	3721	58	flour	flour	NN
1979	3721	59	tortillas	tortilla	NNS
1979	3721	60	Cherry	Cherry	NNP
1979	3721	61	tomatoes	tomato	NNS
1979	3721	62	1	1	CD
1979	3721	63	small	small	JJ
1979	3721	64	head	head	NN
1979	3721	65	lettuce	lettuce	NN
1979	3721	66	In	in	IN
1979	3721	67	a	a	DT
1979	3721	68	mixing	mix	VBG
1979	3721	69	bowl	bowl	NN
1979	3721	70	combine	combine	NN
1979	3721	71	chicken	chicken	NNP
1979	3721	72	,	,	,
1979	3721	73	mayonnaise	mayonnaise	NNP
1979	3721	74	,	,	,
1979	3721	75	cilantro	cilantro	NNP
1979	3721	76	and	and	CC
1979	3721	77	salt	salt	NN
1979	3721	78	.	.	.
1979	3722	1	In	in	IN
1979	3722	2	a	a	DT
1979	3722	3	separate	separate	JJ
1979	3722	4	small	small	JJ
1979	3722	5	bowl	bowl	NN
1979	3722	6	combine	combine	VB
1979	3722	7	cream	cream	NN
1979	3722	8	cheese	cheese	NN
1979	3722	9	drained	drain	VBD
1979	3722	10	corn	corn	NN
1979	3722	11	and	and	CC
1979	3722	12	taco	taco	NNP
1979	3722	13	seasoning	seasoning	NN
1979	3722	14	mix	mix	NN
1979	3722	15	.	.	.
1979	3723	1	Place	place	NN
1979	3723	2	2	2	CD
1979	3723	3	flour	flour	NN
1979	3723	4	tortillas	tortilla	NNS
1979	3723	5	,	,	,
1979	3723	6	one	one	CD
1979	3723	7	on	on	IN
1979	3723	8	top	top	NN
1979	3723	9	of	of	IN
1979	3723	10	other	other	JJ
1979	3723	11	.	.	.
1979	3724	1	Spread	Spread	VBN
1979	3724	2	with	with	IN
1979	3724	3	1/3	1/3	CD
1979	3724	4	of	of	IN
1979	3724	5	chicken	chicken	NN
1979	3724	6	mixture	mixture	NN
1979	3724	7	,	,	,
1979	3724	8	then	then	RB
1979	3724	9	two	two	CD
1979	3724	10	tortillas	tortilla	NNS
1979	3724	11	and	and	CC
1979	3724	12	corn	corn	NN
1979	3724	13	mixture	mixture	NN
1979	3724	14	.	.	.
1979	3725	1	Continue	continue	VB
1979	3725	2	until	until	IN
1979	3725	3	mixtures	mixture	NNS
1979	3725	4	are	be	VBP
1979	3725	5	used	use	VBN
1979	3725	6	up	up	RP
1979	3725	7	.	.	.
1979	3726	1	Chill	chill	VB
1979	3726	2	for	for	IN
1979	3726	3	at	at	RB
1979	3726	4	least	least	JJS
1979	3726	5	4	4	CD
1979	3726	6	hours	hour	NNS
1979	3726	7	to	to	TO
1979	3726	8	develop	develop	VB
1979	3726	9	flavors	flavor	NNS
1979	3726	10	.	.	.
1979	3727	1	Remove	remove	VB
1979	3727	2	from	from	IN
1979	3727	3	refrigerator	refrigerator	NN
1979	3727	4	half	half	PDT
1979	3727	5	an	an	DT
1979	3727	6	hour	hour	NN
1979	3727	7	before	before	IN
1979	3727	8	serving	serve	VBG
1979	3727	9	.	.	.
1979	3728	1	Garnish	garnish	VB
1979	3728	2	with	with	IN
1979	3728	3	tomatoes	tomato	NNS
1979	3728	4	and	and	CC
1979	3728	5	serve	serve	VB
1979	3728	6	on	on	IN
1979	3728	7	a	a	DT
1979	3728	8	bed	bed	NN
1979	3728	9	of	of	IN
1979	3728	10	lettuce	lettuce	NN
1979	3728	11	.	.	.
1979	3729	1	GARDEN	GARDEN	NNP
1979	3729	2	BREAST	BREAST	NNP
1979	3729	3	CHEVREServes	chevreserve	VBZ
1979	3729	4	4	4	CD
1979	3729	5	Chevre	Chevre	NNP
1979	3729	6	means	mean	VBZ
1979	3729	7	goat	goat	NN
1979	3729	8	in	in	IN
1979	3729	9	French	French	NNP
1979	3729	10	,	,	,
1979	3729	11	and	and	CC
1979	3729	12	the	the	DT
1979	3729	13	title	title	NN
1979	3729	14	of	of	IN
1979	3729	15	this	this	DT
1979	3729	16	recipe	recipe	NN
1979	3729	17	comes	come	VBZ
1979	3729	18	from	from	IN
1979	3729	19	the	the	DT
1979	3729	20	goat	goat	NNP
1979	3729	21	cheese	cheese	NN
1979	3729	22	in	in	IN
1979	3729	23	it	-PRON-	PRP
1979	3729	24	.	.	.
1979	3730	1	Frank	Frank	NNP
1979	3730	2	,	,	,
1979	3730	3	by	by	IN
1979	3730	4	the	the	DT
1979	3730	5	way	way	NN
1979	3730	6	,	,	,
1979	3730	7	loves	love	VBZ
1979	3730	8	goat	goat	NNP
1979	3730	9	cheese	cheese	NN
1979	3730	10	.	.	.
1979	3731	1	1	1	LS
1979	3731	2	whole	whole	JJ
1979	3731	3	roaster	roaster	NNP
1979	3731	4	breast	breast	NN
1979	3731	5	salt	salt	NN
1979	3731	6	and	and	CC
1979	3731	7	ground	ground	NN
1979	3731	8	pepper	pepper	NN
1979	3731	9	to	to	TO
1979	3731	10	taste	taste	VB
1979	3731	11	6	6	CD
1979	3731	12	ounces	ounce	NNS
1979	3731	13	mild	mild	JJ
1979	3731	14	creamy	creamy	NNP
1979	3731	15	goat	goat	NNP
1979	3731	16	cheese	cheese	NN
1979	3731	17	or	or	CC
1979	3731	18	cream	cream	NN
1979	3731	19	cheese	cheese	NN
1979	3731	20	,	,	,
1979	3731	21	softened	soften	VBD
1979	3731	22	1	1	CD
1979	3731	23	medium	medium	NN
1979	3731	24	carrot	carrot	NN
1979	3731	25	,	,	,
1979	3731	26	coarsely	coarsely	RB
1979	3731	27	grated	grate	VBD
1979	3731	28	1	1	CD
1979	3731	29	small	small	JJ
1979	3731	30	zucchini	zucchini	NNS
1979	3731	31	,	,	,
1979	3731	32	unpeeled	unpeeled	JJ
1979	3731	33	and	and	CC
1979	3731	34	coarsely	coarsely	RB
1979	3731	35	grated	grate	VBD
1979	3731	36	1/4	1/4	CD
1979	3731	37	cup	cup	NN
1979	3731	38	snipped	snip	VBD
1979	3731	39	fresh	fresh	JJ
1979	3731	40	or	or	CC
1979	3731	41	frozen	frozen	JJ
1979	3731	42	chives	chive	NNS
1979	3731	43	2	2	CD
1979	3731	44	teaspoons	teaspoon	NNS
1979	3731	45	minced	mince	VBN
1979	3731	46	fresh	fresh	JJ
1979	3731	47	rosemary	rosemary	NN
1979	3731	48	or	or	CC
1979	3731	49	1/2	1/2	CD
1979	3731	50	teaspoon	teaspoon	NN
1979	3731	51	dried	dry	VBD
1979	3731	52	1	1	CD
1979	3731	53	tablespoon	tablespoon	NN
1979	3731	54	vegetable	vegetable	NN
1979	3731	55	oil	oil	NN
1979	3731	56	Preheat	Preheat	NNP
1979	3731	57	oven	oven	VBD
1979	3731	58	to	to	IN
1979	3731	59	375o	375o	NNS
1979	3731	60	F.	F.	NNP
1979	3731	61	Working	work	VBG
1979	3731	62	from	from	IN
1979	3731	63	the	the	DT
1979	3731	64	top	top	NN
1979	3731	65	of	of	IN
1979	3731	66	the	the	DT
1979	3731	67	breast	breast	NN
1979	3731	68	use	use	NN
1979	3731	69	finger	finger	NN
1979	3731	70	tips	tip	NNS
1979	3731	71	to	to	TO
1979	3731	72	carefully	carefully	RB
1979	3731	73	loosen	loosen	VB
1979	3731	74	the	the	DT
1979	3731	75	skin	skin	NN
1979	3731	76	from	from	IN
1979	3731	77	the	the	DT
1979	3731	78	meat	meat	NN
1979	3731	79	on	on	IN
1979	3731	80	the	the	DT
1979	3731	81	breast	breast	NN
1979	3731	82	to	to	TO
1979	3731	83	form	form	VB
1979	3731	84	a	a	DT
1979	3731	85	pocket	pocket	NN
1979	3731	86	.	.	.
1979	3732	1	Do	do	VBP
1979	3732	2	not	not	RB
1979	3732	3	detach	detach	VB
1979	3732	4	skin	skin	NN
1979	3732	5	on	on	IN
1979	3732	6	sides	side	NNS
1979	3732	7	or	or	CC
1979	3732	8	at	at	IN
1979	3732	9	base	base	NN
1979	3732	10	of	of	IN
1979	3732	11	breast	breast	NN
1979	3732	12	..	..	.
1979	3733	1	Combine	combine	VB
1979	3733	2	cheese	cheese	NN
1979	3733	3	,	,	,
1979	3733	4	carrot	carrot	NN
1979	3733	5	,	,	,
1979	3733	6	zucchini	zucchini	NNS
1979	3733	7	,	,	,
1979	3733	8	chives	chive	NNS
1979	3733	9	,	,	,
1979	3733	10	rosemary	rosemary	NN
1979	3733	11	and	and	CC
1979	3733	12	salt	salt	NN
1979	3733	13	and	and	CC
1979	3733	14	pepper	pepper	NN
1979	3733	15	.	.	.
1979	3734	1	Stuff	stuff	NN
1979	3734	2	vegetable	vegetable	NN
1979	3734	3	mixture	mixture	NN
1979	3734	4	evenly	evenly	RB
1979	3734	5	under	under	IN
1979	3734	6	skin	skin	NN
1979	3734	7	of	of	IN
1979	3734	8	breast	breast	NN
1979	3734	9	.	.	.
1979	3735	1	Brush	brush	NN
1979	3735	2	with	with	IN
1979	3735	3	oil	oil	NN
1979	3735	4	and	and	CC
1979	3735	5	place	place	NN
1979	3735	6	skin	skin	NN
1979	3735	7	side	side	NN
1979	3735	8	up	up	RP
1979	3735	9	in	in	IN
1979	3735	10	a	a	DT
1979	3735	11	roasting	roast	VBG
1979	3735	12	pan	pan	NN
1979	3735	13	.	.	.
1979	3736	1	Bake	bake	VB
1979	3736	2	for	for	IN
1979	3736	3	about	about	RB
1979	3736	4	one	one	CD
1979	3736	5	hour	hour	NN
1979	3736	6	and	and	CC
1979	3736	7	15	15	CD
1979	3736	8	minutes	minute	NNS
1979	3736	9	or	or	CC
1979	3736	10	until	until	IN
1979	3736	11	juices	juice	NNS
1979	3736	12	run	run	VBP
1979	3736	13	clear	clear	JJ
1979	3736	14	with	with	IN
1979	3736	15	no	no	DT
1979	3736	16	hint	hint	NN
1979	3736	17	of	of	IN
1979	3736	18	pink	pink	NN
1979	3736	19	when	when	WRB
1979	3736	20	a	a	DT
1979	3736	21	cut	cut	NN
1979	3736	22	is	be	VBZ
1979	3736	23	made	make	VBN
1979	3736	24	near	near	IN
1979	3736	25	the	the	DT
1979	3736	26	bone	bone	NN
1979	3736	27	.	.	.
1979	3737	1	Chill	chill	VB
1979	3737	2	,	,	,
1979	3737	3	wrap	wrap	VB
1979	3737	4	tightly	tightly	RB
1979	3737	5	and	and	CC
1979	3737	6	refrigerate	refrigerate	VB
1979	3737	7	if	if	IN
1979	3737	8	not	not	RB
1979	3737	9	serving	serve	VBG
1979	3737	10	immediately	immediately	RB
1979	3737	11	.	.	.
1979	3738	1	It	-PRON-	PRP
1979	3738	2	's	be	VBZ
1979	3738	3	good	good	JJ
1979	3738	4	served	serve	VBN
1979	3738	5	at	at	IN
1979	3738	6	room	room	NN
1979	3738	7	temperature	temperature	NN
1979	3738	8	,	,	,
1979	3738	9	but	but	CC
1979	3738	10	it	-PRON-	PRP
1979	3738	11	's	be	VBZ
1979	3738	12	also	also	RB
1979	3738	13	good	good	RB
1979	3738	14	reheated	reheat	VBN
1979	3738	15	.	.	.
1979	3739	1	COLD	COLD	NNP
1979	3739	2	CORNISHServes	CORNISHServes	NNP
1979	3739	3	2	2	CD
1979	3739	4	To	to	TO
1979	3739	5	get	get	VB
1979	3739	6	the	the	DT
1979	3739	7	best	good	JJS
1979	3739	8	flavor	flavor	NN
1979	3739	9	from	from	IN
1979	3739	10	the	the	DT
1979	3739	11	green	green	JJ
1979	3739	12	beans	bean	NNS
1979	3739	13	in	in	IN
1979	3739	14	this	this	DT
1979	3739	15	recipe	recipe	NN
1979	3739	16	,	,	,
1979	3739	17	choose	choose	VB
1979	3739	18	ones	one	NNS
1979	3739	19	that	that	WDT
1979	3739	20	are	be	VBP
1979	3739	21	fresh	fresh	JJ
1979	3739	22	and	and	CC
1979	3739	23	young	young	JJ
1979	3739	24	.	.	.
1979	3740	1	The	the	DT
1979	3740	2	bean	bean	NN
1979	3740	3	growers	grower	NNS
1979	3740	4	say	say	VBP
1979	3740	5	that	that	IN
1979	3740	6	if	if	IN
1979	3740	7	the	the	DT
1979	3740	8	bean	bean	NN
1979	3740	9	is	be	VBZ
1979	3740	10	fresh	fresh	JJ
1979	3740	11	,	,	,
1979	3740	12	it	-PRON-	PRP
1979	3740	13	will	will	MD
1979	3740	14	snap	snap	VB
1979	3740	15	easily	easily	RB
1979	3740	16	when	when	WRB
1979	3740	17	broken	break	VBN
1979	3740	18	.	.	.
1979	3741	1	If	if	IN
1979	3741	2	it	-PRON-	PRP
1979	3741	3	bends	bend	VBZ
1979	3741	4	instead	instead	RB
1979	3741	5	of	of	IN
1979	3741	6	snapping	snapping	NN
1979	3741	7	,	,	,
1979	3741	8	the	the	DT
1979	3741	9	bean	bean	NN
1979	3741	10	has	have	VBZ
1979	3741	11	been	be	VBN
1979	3741	12	around	around	RB
1979	3741	13	too	too	RB
1979	3741	14	long	long	RB
1979	3741	15	.	.	.
1979	3742	1	Also	also	RB
1979	3742	2	,	,	,
1979	3742	3	check	check	VB
1979	3742	4	the	the	DT
1979	3742	5	maturity	maturity	NN
1979	3742	6	of	of	IN
1979	3742	7	the	the	DT
1979	3742	8	developing	develop	VBG
1979	3742	9	seeds	seed	NNS
1979	3742	10	inside	inside	IN
1979	3742	11	the	the	DT
1979	3742	12	pods	pod	NNS
1979	3742	13	.	.	.
1979	3743	1	You	-PRON-	PRP
1979	3743	2	want	want	VBP
1979	3743	3	the	the	DT
1979	3743	4	seeds	seed	NNS
1979	3743	5	to	to	TO
1979	3743	6	be	be	VB
1979	3743	7	immature	immature	JJ
1979	3743	8	,	,	,
1979	3743	9	and	and	CC
1979	3743	10	you	-PRON-	PRP
1979	3743	11	can	can	MD
1979	3743	12	tell	tell	VB
1979	3743	13	this	this	DT
1979	3743	14	by	by	IN
1979	3743	15	making	make	VBG
1979	3743	16	sure	sure	JJ
1979	3743	17	that	that	IN
1979	3743	18	they	-PRON-	PRP
1979	3743	19	do	do	VBP
1979	3743	20	n't	not	RB
1979	3743	21	bulge	bulge	VB
1979	3743	22	inside	inside	IN
1979	3743	23	the	the	DT
1979	3743	24	pods	pod	NNS
1979	3743	25	.	.	.
1979	3744	1	If	if	IN
1979	3744	2	the	the	DT
1979	3744	3	seeds	seed	NNS
1979	3744	4	are	be	VBP
1979	3744	5	bulging	bulge	VBG
1979	3744	6	,	,	,
1979	3744	7	you	-PRON-	PRP
1979	3744	8	can	can	MD
1979	3744	9	count	count	VB
1979	3744	10	on	on	IN
1979	3744	11	the	the	DT
1979	3744	12	green	green	JJ
1979	3744	13	beans	bean	NNS
1979	3744	14	being	be	VBG
1979	3744	15	tough	tough	JJ
1979	3744	16	and	and	CC
1979	3744	17	leathery	leathery	JJ
1979	3744	18	.	.	.
1979	3745	1	2	2	CD
1979	3745	2	fresh	fresh	JJ
1979	3745	3	Cornish	cornish	JJ
1979	3745	4	game	game	NN
1979	3745	5	hens	hen	VBZ
1979	3745	6	2	2	CD
1979	3745	7	tablespoons	tablespoon	NNS
1979	3745	8	olive	olive	NN
1979	3745	9	oil	oil	NN
1979	3745	10	2	2	CD
1979	3745	11	large	large	JJ
1979	3745	12	tomatoes	tomato	NNS
1979	3745	13	,	,	,
1979	3745	14	coarsely	coarsely	RB
1979	3745	15	chopped	chop	VBN
1979	3745	16	,	,	,
1979	3745	17	or	or	CC
1979	3745	18	1	1	CD
1979	3745	19	can	can	NN
1979	3745	20	(	(	-LRB-
1979	3745	21	16	16	CD
1979	3745	22	ounces	ounce	NNS
1979	3745	23	)	)	-RRB-
1979	3745	24	whole	whole	JJ
1979	3745	25	tomatoes	tomato	NNS
1979	3745	26	,	,	,
1979	3745	27	chopped	chop	VBN
1979	3745	28	,	,	,
1979	3745	29	drained	drain	VBD
1979	3745	30	1	1	CD
1979	3745	31	medium	medium	NN
1979	3745	32	zucchini	zucchini	NNS
1979	3745	33	,	,	,
1979	3745	34	sliced	slice	VBD
1979	3745	35	1	1	CD
1979	3745	36	cup	cup	NN
1979	3745	37	fresh	fresh	JJ
1979	3745	38	green	green	JJ
1979	3745	39	beans	bean	NNS
1979	3745	40	,	,	,
1979	3745	41	cut	cut	VBN
1979	3745	42	into	into	IN
1979	3745	43	2-inch	2-inch	CD
1979	3745	44	lengths	length	NNS
1979	3745	45	4	4	CD
1979	3745	46	scallions	scallion	NNS
1979	3745	47	,	,	,
1979	3745	48	sliced	slice	VBD
1979	3745	49	1/4	1/4	CD
1979	3745	50	cup	cup	NN
1979	3745	51	minced	mince	VBN
1979	3745	52	fresh	fresh	JJ
1979	3745	53	basil	basil	NN
1979	3745	54	or	or	CC
1979	3745	55	1	1	CD
1979	3745	56	tablespoon	tablespoon	NN
1979	3745	57	dried	dry	VBD
1979	3745	58	1	1	CD
1979	3745	59	teaspoon	teaspoon	NN
1979	3745	60	salt	salt	NN
1979	3745	61	or	or	CC
1979	3745	62	to	to	TO
1979	3745	63	taste	taste	VB
1979	3745	64	1/8	1/8	CD
1979	3745	65	teaspoon	teaspoon	NN
1979	3745	66	ground	ground	NN
1979	3745	67	pepper	pepper	NN
1979	3745	68	1	1	CD
1979	3745	69	cup	cup	NN
1979	3745	70	chicken	chicken	NN
1979	3745	71	broth	broth	NN
1979	3745	72	1/3	1/3	CD
1979	3745	73	cup	cup	NN
1979	3745	74	Feta	Feta	NNP
1979	3745	75	cheese	cheese	NN
1979	3745	76	(	(	-LRB-
1979	3745	77	optional	optional	JJ
1979	3745	78	)	)	-RRB-
1979	3745	79	Quarter	quarter	NN
1979	3745	80	hens	hen	NNS
1979	3745	81	,	,	,
1979	3745	82	remove	remove	VB
1979	3745	83	backbones	backbone	NNS
1979	3745	84	.	.	.
1979	3746	1	In	in	IN
1979	3746	2	a	a	DT
1979	3746	3	large	large	JJ
1979	3746	4	skillet	skillet	NN
1979	3746	5	,	,	,
1979	3746	6	over	over	IN
1979	3746	7	medium	medium	NN
1979	3746	8	-	-	HYPH
1979	3746	9	high	high	JJ
1979	3746	10	heat	heat	NN
1979	3746	11	,	,	,
1979	3746	12	heat	heat	NN
1979	3746	13	oil	oil	NN
1979	3746	14	.	.	.
1979	3747	1	Add	add	VB
1979	3747	2	hens	hen	NNS
1979	3747	3	and	and	CC
1979	3747	4	brown	brown	VB
1979	3747	5	on	on	IN
1979	3747	6	all	all	DT
1979	3747	7	sides	side	NNS
1979	3747	8	,	,	,
1979	3747	9	12	12	CD
1979	3747	10	to	to	TO
1979	3747	11	15	15	CD
1979	3747	12	minutes	minute	NNS
1979	3747	13	.	.	.
1979	3748	1	Add	add	VB
1979	3748	2	remaining	remain	VBG
1979	3748	3	ingredients	ingredient	NNS
1979	3748	4	.	.	.
1979	3749	1	Cover	cover	NN
1979	3749	2	and	and	CC
1979	3749	3	simmer	simmer	JJ
1979	3749	4	20	20	CD
1979	3749	5	minutes	minute	NNS
1979	3749	6	or	or	CC
1979	3749	7	until	until	IN
1979	3749	8	hens	hen	NNS
1979	3749	9	are	be	VBP
1979	3749	10	cooked	cook	VBN
1979	3749	11	through	through	RB
1979	3749	12	.	.	.
1979	3750	1	Refrigerate	Refrigerate	NNP
1979	3750	2	.	.	.
1979	3751	1	Serve	serve	VB
1979	3751	2	cold	cold	JJ
1979	3751	3	,	,	,
1979	3751	4	sprinkled	sprinkle	VBN
1979	3751	5	with	with	IN
1979	3751	6	cheese	cheese	NN
1979	3751	7	.	.	.
1979	3752	1	KICK	kick	VB
1979	3752	2	-	-	HYPH
1979	3752	3	OFF	OFF	NNP
1979	3752	4	KABOBSServes	kabobsserve	VBZ
1979	3752	5	6	6	CD
1979	3752	6	Frank	Frank	NNP
1979	3752	7	is	be	VBZ
1979	3752	8	an	an	DT
1979	3752	9	avid	avid	JJ
1979	3752	10	sports	sport	NNS
1979	3752	11	fan	fan	NN
1979	3752	12	,	,	,
1979	3752	13	and	and	CC
1979	3752	14	he	-PRON-	PRP
1979	3752	15	constantly	constantly	RB
1979	3752	16	astonishes	astonish	VBZ
1979	3752	17	his	-PRON-	PRP$
1979	3752	18	friends	friend	NNS
1979	3752	19	by	by	IN
1979	3752	20	knowing	know	VBG
1979	3752	21	obscure	obscure	JJ
1979	3752	22	facts	fact	NNS
1979	3752	23	and	and	CC
1979	3752	24	dates	date	NNS
1979	3752	25	concerning	concern	VBG
1979	3752	26	the	the	DT
1979	3752	27	various	various	JJ
1979	3752	28	players	player	NNS
1979	3752	29	and	and	CC
1979	3752	30	games	game	NNS
1979	3752	31	.	.	.
1979	3753	1	This	this	DT
1979	3753	2	is	be	VBZ
1979	3753	3	a	a	DT
1979	3753	4	an	an	DT
1979	3753	5	easy	easy	JJ
1979	3753	6	dish	dish	NN
1979	3753	7	to	to	TO
1979	3753	8	serve	serve	VB
1979	3753	9	your	-PRON-	PRP$
1979	3753	10	sports	sport	NNS
1979	3753	11	fans	fan	NNS
1979	3753	12	.	.	.
1979	3754	1	6	6	CD
1979	3754	2	skinless	skinless	NN
1979	3754	3	,	,	,
1979	3754	4	boneless	boneless	NN
1979	3754	5	chicken	chicken	NN
1979	3754	6	breast	breast	NN
1979	3754	7	halves	half	NNS
1979	3754	8	1/4	1/4	CD
1979	3754	9	cup	cup	NN
1979	3754	10	flour	flour	NN
1979	3754	11	1	1	CD
1979	3754	12	teaspoon	teaspoon	NN
1979	3754	13	salt	salt	NN
1979	3754	14	or	or	CC
1979	3754	15	to	to	TO
1979	3754	16	taste	taste	VB
1979	3754	17	1/8	1/8	CD
1979	3754	18	teaspoon	teaspoon	NN
1979	3754	19	ground	ground	NN
1979	3754	20	pepper	pepper	NN
1979	3754	21	1	1	CD
1979	3754	22	egg	egg	NN
1979	3754	23	,	,	,
1979	3754	24	slightly	slightly	RB
1979	3754	25	beaten	beat	VBN
1979	3754	26	2	2	CD
1979	3754	27	tablespoons	tablespoon	NNS
1979	3754	28	water	water	NN
1979	3754	29	1/2	1/2	CD
1979	3754	30	cup	cup	NN
1979	3754	31	fine	fine	JJ
1979	3754	32	dry	dry	JJ
1979	3754	33	bread	bread	NN
1979	3754	34	crumbs	crumb	VBZ
1979	3754	35	1/4	1/4	CD
1979	3754	36	cup	cup	NN
1979	3754	37	grated	grate	VBN
1979	3754	38	Parmesan	Parmesan	NNP
1979	3754	39	cheese	cheese	NN
1979	3754	40	3	3	CD
1979	3754	41	tablespoons	tablespoon	NNS
1979	3754	42	butter	butter	NN
1979	3754	43	or	or	CC
1979	3754	44	margarine	margarine	NN
1979	3754	45	Preheat	Preheat	NNP
1979	3754	46	oven	oven	VBD
1979	3754	47	to	to	IN
1979	3754	48	375oF.	375oF.	.
1979	3755	1	On	on	IN
1979	3755	2	a	a	DT
1979	3755	3	sheet	sheet	NN
1979	3755	4	of	of	IN
1979	3755	5	wax	wax	NN
1979	3755	6	paper	paper	NN
1979	3755	7	,	,	,
1979	3755	8	combine	combine	VB
1979	3755	9	flour	flour	NN
1979	3755	10	,	,	,
1979	3755	11	salt	salt	NN
1979	3755	12	and	and	CC
1979	3755	13	pepper	pepper	NN
1979	3755	14	.	.	.
1979	3756	1	In	in	IN
1979	3756	2	a	a	DT
1979	3756	3	shallow	shallow	JJ
1979	3756	4	dish	dish	NN
1979	3756	5	beat	beat	VBN
1979	3756	6	together	together	RB
1979	3756	7	egg	egg	NN
1979	3756	8	and	and	CC
1979	3756	9	water	water	NN
1979	3756	10	.	.	.
1979	3757	1	On	on	IN
1979	3757	2	a	a	DT
1979	3757	3	separate	separate	JJ
1979	3757	4	sheet	sheet	NN
1979	3757	5	of	of	IN
1979	3757	6	wax	wax	NN
1979	3757	7	paper	paper	NN
1979	3757	8	blend	blend	NN
1979	3757	9	bread	bread	NN
1979	3757	10	crumbs	crumb	NNS
1979	3757	11	and	and	CC
1979	3757	12	cheese	cheese	NN
1979	3757	13	.	.	.
1979	3758	1	Dip	dip	PRP
1979	3758	2	chicken	chicken	NN
1979	3758	3	into	into	IN
1979	3758	4	flour	flour	NN
1979	3758	5	,	,	,
1979	3758	6	then	then	RB
1979	3758	7	egg	egg	NN
1979	3758	8	,	,	,
1979	3758	9	then	then	RB
1979	3758	10	bread	bread	NN
1979	3758	11	crumb	crumb	JJ
1979	3758	12	mixture	mixture	NN
1979	3758	13	turning	turn	VBG
1979	3758	14	to	to	TO
1979	3758	15	coat	coat	NN
1979	3758	16	well	well	RB
1979	3758	17	on	on	IN
1979	3758	18	both	both	DT
1979	3758	19	sides	side	NNS
1979	3758	20	.	.	.
1979	3759	1	Arrange	arrange	NN
1979	3759	2	chicken	chicken	NN
1979	3759	3	in	in	IN
1979	3759	4	a	a	DT
1979	3759	5	buttered	butter	VBN
1979	3759	6	baking	baking	NN
1979	3759	7	dish	dish	NN
1979	3759	8	.	.	.
1979	3760	1	Dot	dot	NN
1979	3760	2	with	with	IN
1979	3760	3	remaining	remain	VBG
1979	3760	4	butter	butter	NN
1979	3760	5	.	.	.
1979	3761	1	Bake	bake	VB
1979	3761	2	for	for	IN
1979	3761	3	15	15	CD
1979	3761	4	minutes	minute	NNS
1979	3761	5	.	.	.
1979	3762	1	Turn	turn	VB
1979	3762	2	and	and	CC
1979	3762	3	bake	bake	VB
1979	3762	4	15	15	CD
1979	3762	5	to	to	TO
1979	3762	6	20	20	CD
1979	3762	7	minutes	minute	NNS
1979	3762	8	longer	long	RBR
1979	3762	9	or	or	CC
1979	3762	10	until	until	IN
1979	3762	11	cooked	cook	VBN
1979	3762	12	through	through	RB
1979	3762	13	.	.	.
1979	3763	1	Cut	cut	VB
1979	3763	2	each	each	DT
1979	3763	3	breast	breast	NN
1979	3763	4	half	half	NN
1979	3763	5	into	into	IN
1979	3763	6	four	four	CD
1979	3763	7	pieces	piece	NNS
1979	3763	8	and	and	CC
1979	3763	9	thread	thread	VB
1979	3763	10	onto	onto	IN
1979	3763	11	wooden	wooden	JJ
1979	3763	12	skewers	skewer	NNS
1979	3763	13	.	.	.
1979	3764	1	Wrap	wrap	VB
1979	3764	2	in	in	IN
1979	3764	3	foil	foil	NN
1979	3764	4	or	or	CC
1979	3764	5	place	place	NN
1979	3764	6	in	in	IN
1979	3764	7	plastic	plastic	JJ
1979	3764	8	container	container	NN
1979	3764	9	and	and	CC
1979	3764	10	refrigerate	refrigerate	NN
1979	3764	11	until	until	IN
1979	3764	12	needed	need	VBN
1979	3764	13	.	.	.
1979	3765	1	Serve	serve	VB
1979	3765	2	with	with	IN
1979	3765	3	assorted	assorted	JJ
1979	3765	4	dips	dip	NNS
1979	3765	5	.	.	.
1979	3766	1	Herbed	Herbed	NNP
1979	3766	2	Sour	Sour	NNP
1979	3766	3	Cream	Cream	NNP
1979	3766	4	Dip	Dip	NNP
1979	3766	5	-	-	:
1979	3766	6	In	in	IN
1979	3766	7	a	a	DT
1979	3766	8	small	small	JJ
1979	3766	9	bowl	bowl	NN
1979	3766	10	combine	combine	VB
1979	3766	11	1	1	CD
1979	3766	12	cup	cup	NN
1979	3766	13	sour	sour	JJ
1979	3766	14	cream	cream	NN
1979	3766	15	,	,	,
1979	3766	16	3	3	CD
1979	3766	17	tablespoons	tablespoon	NNS
1979	3766	18	minced	mince	VBD
1979	3766	19	fresh	fresh	JJ
1979	3766	20	parsley	parsley	NN
1979	3766	21	,	,	,
1979	3766	22	1	1	CD
1979	3766	23	teaspoon	teaspoon	NN
1979	3766	24	dried	dry	VBD
1979	3766	25	tarragon	tarragon	NNP
1979	3766	26	,	,	,
1979	3766	27	2	2	CD
1979	3766	28	tablespoons	tablespoon	NNS
1979	3766	29	minced	mince	VBN
1979	3766	30	scallions	scallion	NNS
1979	3766	31	,	,	,
1979	3766	32	2	2	CD
1979	3766	33	tablespoons	tablespoon	NNS
1979	3766	34	snipped	snip	VBD
1979	3766	35	fresh	fresh	JJ
1979	3766	36	or	or	CC
1979	3766	37	frozen	frozen	JJ
1979	3766	38	chives	chive	NNS
1979	3766	39	,	,	,
1979	3766	40	and	and	CC
1979	3766	41	1/2	1/2	CD
1979	3766	42	teaspoon	teaspoon	NN
1979	3766	43	salt	salt	NN
1979	3766	44	or	or	CC
1979	3766	45	to	to	TO
1979	3766	46	taste	taste	VB
1979	3766	47	.	.	.
1979	3767	1	Instant	Instant	NNP
1979	3767	2	Spiced	Spiced	NNP
1979	3767	3	Dip	Dip	NNP
1979	3767	4	-	-	:
1979	3767	5	In	in	IN
1979	3767	6	a	a	DT
1979	3767	7	small	small	JJ
1979	3767	8	bowl	bowl	NN
1979	3767	9	blend	blend	NN
1979	3767	10	together	together	RB
1979	3767	11	1	1	CD
1979	3767	12	cup	cup	NN
1979	3767	13	mayonnaise	mayonnaise	NN
1979	3767	14	,	,	,
1979	3767	15	1/4	1/4	CD
1979	3767	16	cup	cup	NN
1979	3767	17	bottled	bottle	VBN
1979	3767	18	French	french	JJ
1979	3767	19	dressing	dressing	NN
1979	3767	20	,	,	,
1979	3767	21	1/4	1/4	CD
1979	3767	22	cup	cup	NN
1979	3767	23	chili	chili	NN
1979	3767	24	sauce	sauce	NN
1979	3767	25	,	,	,
1979	3767	26	1	1	CD
1979	3767	27	teaspoon	teaspoon	NN
1979	3767	28	horseradish	horseradish	JJ
1979	3767	29	sauce	sauce	NN
1979	3767	30	,	,	,
1979	3767	31	1	1	CD
1979	3767	32	teaspoon	teaspoon	NN
1979	3767	33	Worcestershire	Worcestershire	NNP
1979	3767	34	sauce	sauce	NN
1979	3767	35	,	,	,
1979	3767	36	1/2	1/2	CD
1979	3767	37	teaspoon	teaspoon	NN
1979	3767	38	dry	dry	JJ
1979	3767	39	mustard	mustard	NN
1979	3767	40	,	,	,
1979	3767	41	2	2	CD
1979	3767	42	cloves	clove	NNS
1979	3767	43	garlic	garlic	JJ
1979	3767	44	,	,	,
1979	3767	45	minced	mince	VBN
1979	3767	46	and	and	CC
1979	3767	47	salt	salt	NN
1979	3767	48	to	to	IN
1979	3767	49	taste	taste	NN
1979	3767	50	.	.	.
1979	3768	1	(	(	-LRB-
1979	3768	2	If	if	IN
1979	3768	3	you	-PRON-	PRP
1979	3768	4	're	be	VBP
1979	3768	5	in	in	IN
1979	3768	6	a	a	DT
1979	3768	7	hurry	hurry	NN
1979	3768	8	,	,	,
1979	3768	9	substitute	substitute	VBP
1979	3768	10	1/2	1/2	CD
1979	3768	11	teaspoon	teaspoon	NN
1979	3768	12	garlic	garlic	NN
1979	3768	13	salt	salt	NN
1979	3768	14	for	for	IN
1979	3768	15	the	the	DT
1979	3768	16	fresh	fresh	JJ
1979	3768	17	garlic	garlic	NN
1979	3768	18	and	and	CC
1979	3768	19	the	the	DT
1979	3768	20	salt	salt	NN
1979	3768	21	.	.	.
1979	3768	22	)	)	-RRB-
1979	3769	1	MARINATED	MARINATED	NNP
1979	3769	2	BROILED	broiled	NN
1979	3769	3	CHICKEN	CHICKEN	NNS
1979	3769	4	Serves	serve	VBZ
1979	3769	5	2	2	CD
1979	3769	6	-	-	SYM
1979	3769	7	4	4	CD
1979	3769	8	Marinating	Marinating	NNP
1979	3769	9	provides	provide	VBZ
1979	3769	10	an	an	DT
1979	3769	11	opportunity	opportunity	NN
1979	3769	12	for	for	IN
1979	3769	13	flavors	flavor	NNS
1979	3769	14	to	to	TO
1979	3769	15	penetrate	penetrate	VB
1979	3769	16	the	the	DT
1979	3769	17	chicken	chicken	NN
1979	3769	18	.	.	.
1979	3770	1	The	the	DT
1979	3770	2	marinating	marinate	VBG
1979	3770	3	time	time	NN
1979	3770	4	can	can	MD
1979	3770	5	vary	vary	VB
1979	3770	6	tremendously	tremendously	RB
1979	3770	7	and	and	CC
1979	3770	8	the	the	DT
1979	3770	9	results	result	NNS
1979	3770	10	will	will	MD
1979	3770	11	still	still	RB
1979	3770	12	be	be	VB
1979	3770	13	tasty	tasty	JJ
1979	3770	14	.	.	.
1979	3771	1	I	-PRON-	PRP
1979	3771	2	like	like	VBP
1979	3771	3	to	to	TO
1979	3771	4	marinate	marinate	VB
1979	3771	5	overnight	overnight	RB
1979	3771	6	,	,	,
1979	3771	7	in	in	IN
1979	3771	8	the	the	DT
1979	3771	9	refrigerator	refrigerator	NN
1979	3771	10	,	,	,
1979	3771	11	but	but	CC
1979	3771	12	even	even	RB
1979	3771	13	three	three	CD
1979	3771	14	hours	hour	NNS
1979	3771	15	can	can	MD
1979	3771	16	add	add	VB
1979	3771	17	a	a	DT
1979	3771	18	lot	lot	NN
1979	3771	19	to	to	IN
1979	3771	20	the	the	DT
1979	3771	21	flavor	flavor	NN
1979	3771	22	or	or	CC
1979	3771	23	your	-PRON-	PRP$
1979	3771	24	chicken	chicken	NN
1979	3771	25	.	.	.
1979	3772	1	1	1	CD
1979	3772	2	chicken	chicken	NN
1979	3772	3	,	,	,
1979	3772	4	cut	cut	VBN
1979	3772	5	in	in	IN
1979	3772	6	half	half	NN
1979	3772	7	lengthwise	lengthwise	JJ
1979	3772	8	1/2	1/2	CD
1979	3772	9	cup	cup	NN
1979	3772	10	peanut	peanut	NN
1979	3772	11	or	or	CC
1979	3772	12	vegetable	vegetable	NN
1979	3772	13	oil	oil	NN
1979	3772	14	1/2	1/2	CD
1979	3772	15	cup	cup	NN
1979	3772	16	soy	soy	NN
1979	3772	17	sauce	sauce	NN
1979	3772	18	1	1	CD
1979	3772	19	teaspoon	teaspoon	NN
1979	3772	20	minced	mince	VBN
1979	3772	21	,	,	,
1979	3772	22	fresh	fresh	JJ
1979	3772	23	ginger	ginger	NN
1979	3772	24	or	or	CC
1979	3772	25	1	1	CD
1979	3772	26	teaspoon	teaspoon	NN
1979	3772	27	ground	ground	NN
1979	3772	28	2	2	CD
1979	3772	29	cloves	clove	NNS
1979	3772	30	garlic	garlic	NN
1979	3772	31	,	,	,
1979	3772	32	minced	mince	VBD
1979	3772	33	Salt	salt	NN
1979	3772	34	to	to	TO
1979	3772	35	taste	taste	VB
1979	3772	36	Place	place	NN
1979	3772	37	chicken	chicken	NN
1979	3772	38	in	in	IN
1979	3772	39	a	a	DT
1979	3772	40	shallow	shallow	JJ
1979	3772	41	dish	dish	NN
1979	3772	42	.	.	.
1979	3773	1	Add	add	VB
1979	3773	2	remaining	remain	VBG
1979	3773	3	ingredients	ingredient	NNS
1979	3773	4	and	and	CC
1979	3773	5	turn	turn	VB
1979	3773	6	to	to	IN
1979	3773	7	coat	coat	NN
1979	3773	8	well	well	RB
1979	3773	9	.	.	.
1979	3774	1	Cover	cover	NN
1979	3774	2	and	and	CC
1979	3774	3	marinate	marinate	NNP
1979	3774	4	refrigerated	refrigerate	VBN
1979	3774	5	for	for	IN
1979	3774	6	at	at	IN
1979	3774	7	least	least	JJS
1979	3774	8	3	3	CD
1979	3774	9	hours	hour	NNS
1979	3774	10	.	.	.
1979	3775	1	Place	place	NN
1979	3775	2	chicken	chicken	NN
1979	3775	3	skin	skin	NN
1979	3775	4	side	side	NN
1979	3775	5	down	down	RP
1979	3775	6	on	on	IN
1979	3775	7	broiler	broiler	NN
1979	3775	8	rack	rack	NN
1979	3775	9	.	.	.
1979	3776	1	Pour	pour	VB
1979	3776	2	half	half	NN
1979	3776	3	of	of	IN
1979	3776	4	marinade	marinade	NN
1979	3776	5	mixture	mixture	NN
1979	3776	6	in	in	IN
1979	3776	7	cavity	cavity	NN
1979	3776	8	of	of	IN
1979	3776	9	chicken	chicken	NN
1979	3776	10	.	.	.
1979	3777	1	Broil	Broil	NNP
1979	3777	2	9	9	CD
1979	3777	3	to	to	IN
1979	3777	4	10	10	CD
1979	3777	5	inches	inch	NNS
1979	3777	6	from	from	IN
1979	3777	7	broiler	broiler	NN
1979	3777	8	for	for	IN
1979	3777	9	about	about	RB
1979	3777	10	30	30	CD
1979	3777	11	minutes	minute	NNS
1979	3777	12	.	.	.
1979	3778	1	Turn	turn	NN
1979	3778	2	chicken	chicken	NN
1979	3778	3	,	,	,
1979	3778	4	brush	brush	NN
1979	3778	5	with	with	IN
1979	3778	6	remaining	remain	VBG
1979	3778	7	mixture	mixture	NN
1979	3778	8	.	.	.
1979	3779	1	Broil	Broil	NNP
1979	3779	2	20	20	CD
1979	3779	3	to	to	TO
1979	3779	4	30	30	CD
1979	3779	5	minutes	minute	NNS
1979	3779	6	longer	long	RBR
1979	3779	7	or	or	CC
1979	3779	8	until	until	IN
1979	3779	9	cooked	cook	VBN
1979	3779	10	through	through	RB
1979	3779	11	.	.	.
1979	3780	1	OVEN	oven	JJ
1979	3780	2	-	-	HYPH
1979	3780	3	BRAISED	braised	NN
1979	3780	4	ROASTER	roaster	NN
1979	3780	5	BREAST	breast	NN
1979	3780	6	WITH	with	IN
1979	3780	7	VEGETABLES	VEGETABLES	NNP
1979	3780	8	Serves	serve	VBZ
1979	3780	9	4	4	CD
1979	3780	10	-	-	SYM
1979	3780	11	6	6	CD
1979	3780	12	Making	make	VBG
1979	3780	13	this	this	DT
1979	3780	14	dish	dish	VB
1979	3780	15	the	the	DT
1979	3780	16	day	day	NN
1979	3780	17	before	before	RB
1979	3780	18	has	have	VBZ
1979	3780	19	a	a	DT
1979	3780	20	couple	couple	NN
1979	3780	21	of	of	IN
1979	3780	22	advantages	advantage	NNS
1979	3780	23	.	.	.
1979	3781	1	Any	any	DT
1979	3781	2	fat	fat	NN
1979	3781	3	will	will	MD
1979	3781	4	rise	rise	VB
1979	3781	5	to	to	IN
1979	3781	6	the	the	DT
1979	3781	7	top	top	NN
1979	3781	8	where	where	WRB
1979	3781	9	it	-PRON-	PRP
1979	3781	10	's	be	VBZ
1979	3781	11	easy	easy	JJ
1979	3781	12	to	to	TO
1979	3781	13	remove	remove	VB
1979	3781	14	and	and	CC
1979	3781	15	also	also	RB
1979	3781	16	the	the	DT
1979	3781	17	wine	wine	NN
1979	3781	18	and	and	CC
1979	3781	19	herbs	herb	NNS
1979	3781	20	"	"	``
1979	3781	21	marry	marry	VBP
1979	3781	22	"	"	''
1979	3781	23	with	with	IN
1979	3781	24	the	the	DT
1979	3781	25	other	other	JJ
1979	3781	26	flavors	flavor	NNS
1979	3781	27	.	.	.
1979	3782	1	1	1	LS
1979	3782	2	whole	whole	JJ
1979	3782	3	roaster	roaster	NNP
1979	3782	4	breast	breast	NN
1979	3782	5	2	2	CD
1979	3782	6	tablespoons	tablespoon	NNS
1979	3782	7	vegetable	vegetable	NN
1979	3782	8	oil	oil	NN
1979	3782	9	8	8	CD
1979	3782	10	small	small	JJ
1979	3782	11	white	white	JJ
1979	3782	12	onions	onion	NNS
1979	3782	13	(	(	-LRB-
1979	3782	14	about	about	RB
1979	3782	15	1/2	1/2	CD
1979	3782	16	pound	pound	NN
1979	3782	17	)	)	-RRB-
1979	3782	18	1	1	CD
1979	3782	19	-	-	SYM
1979	3782	20	1/2	1/2	CD
1979	3782	21	cups	cup	NNS
1979	3782	22	low	low	JJ
1979	3782	23	-	-	HYPH
1979	3782	24	sodium	sodium	NN
1979	3782	25	chicken	chicken	NN
1979	3782	26	broth	broth	NN
1979	3782	27	1/3	1/3	CD
1979	3782	28	cup	cup	NN
1979	3782	29	dry	dry	JJ
1979	3782	30	white	white	JJ
1979	3782	31	wine	wine	NN
1979	3782	32	1	1	CD
1979	3782	33	tablespoon	tablespoon	NN
1979	3782	34	minced	mince	VBN
1979	3782	35	,	,	,
1979	3782	36	fresh	fresh	JJ
1979	3782	37	tarragon	tarragon	NN
1979	3782	38	or	or	CC
1979	3782	39	1	1	CD
1979	3782	40	teaspoon	teaspoon	NN
1979	3782	41	dried	dry	VBD
1979	3782	42	1/4	1/4	CD
1979	3782	43	teaspoon	teaspoon	NN
1979	3782	44	ground	ground	NN
1979	3782	45	pepper	pepper	NN
1979	3782	46	8	8	CD
1979	3782	47	small	small	JJ
1979	3782	48	potatoes	potato	NNS
1979	3782	49	,	,	,
1979	3782	50	peeled	peel	VBD
1979	3782	51	8	8	CD
1979	3782	52	baby	baby	NN
1979	3782	53	carrots	carrot	NNS
1979	3782	54	2	2	CD
1979	3782	55	cups	cup	NNS
1979	3782	56	broccoli	broccoli	NNP
1979	3782	57	florets	floret	NNS
1979	3782	58	1/4	1/4	CD
1979	3782	59	cup	cup	NN
1979	3782	60	milk	milk	NN
1979	3782	61	1	1	CD
1979	3782	62	-	-	HYPH
1979	3782	63	1/2	1/2	CD
1979	3782	64	tablespoons	tablespoon	NNS
1979	3782	65	cornstarch	cornstarch	NN
1979	3782	66	Preheat	Preheat	NNP
1979	3782	67	oven	oven	VBD
1979	3782	68	to	to	IN
1979	3782	69	350oF.	350of.	CD
1979	3783	1	In	in	IN
1979	3783	2	5-quart	5-quart	CD
1979	3783	3	oven	oven	JJ
1979	3783	4	-	-	HYPH
1979	3783	5	proof	proof	JJ
1979	3783	6	Dutch	dutch	JJ
1979	3783	7	oven	oven	NN
1979	3783	8	or	or	CC
1979	3783	9	saucepot	saucepot	NN
1979	3783	10	over	over	IN
1979	3783	11	medium	medium	NN
1979	3783	12	-	-	HYPH
1979	3783	13	high	high	JJ
1979	3783	14	heat	heat	NN
1979	3783	15	,	,	,
1979	3783	16	heat	heat	NN
1979	3783	17	oil	oil	NN
1979	3783	18	.	.	.
1979	3784	1	Add	add	VB
1979	3784	2	roaster	roaster	NN
1979	3784	3	breast	breast	NN
1979	3784	4	;	;	:
1979	3784	5	cook	cook	NNP
1979	3784	6	15	15	CD
1979	3784	7	to	to	TO
1979	3784	8	20	20	CD
1979	3784	9	minutes	minute	NNS
1979	3784	10	turning	turn	VBG
1979	3784	11	until	until	IN
1979	3784	12	browned	brown	VBN
1979	3784	13	on	on	IN
1979	3784	14	all	all	DT
1979	3784	15	sides	side	NNS
1979	3784	16	.	.	.
1979	3785	1	Remove	remove	VB
1979	3785	2	and	and	CC
1979	3785	3	set	set	VB
1979	3785	4	aside	aside	RB
1979	3785	5	.	.	.
1979	3786	1	Add	Add	NNP
1979	3786	2	onions	onion	NNS
1979	3786	3	,	,	,
1979	3786	4	cook	cook	VB
1979	3786	5	2	2	CD
1979	3786	6	to	to	IN
1979	3786	7	3	3	CD
1979	3786	8	minutes	minute	NNS
1979	3786	9	or	or	CC
1979	3786	10	until	until	IN
1979	3786	11	lightly	lightly	RB
1979	3786	12	browned	brown	VBN
1979	3786	13	,	,	,
1979	3786	14	stirring	stir	VBG
1979	3786	15	frequently	frequently	RB
1979	3786	16	.	.	.
1979	3787	1	Remove	remove	VB
1979	3787	2	onions	onion	NNS
1979	3787	3	;	;	:
1979	3787	4	pour	pour	VB
1979	3787	5	off	off	RP
1979	3787	6	excess	excess	JJ
1979	3787	7	fat	fat	NN
1979	3787	8	.	.	.
1979	3788	1	Return	return	NN
1979	3788	2	roaster	roaster	NN
1979	3788	3	breast	breast	NN
1979	3788	4	to	to	IN
1979	3788	5	Dutch	Dutch	NNP
1979	3788	6	oven	oven	NN
1979	3788	7	.	.	.
1979	3789	1	Add	add	VB
1979	3789	2	broth	broth	NN
1979	3789	3	,	,	,
1979	3789	4	wine	wine	NN
1979	3789	5	,	,	,
1979	3789	6	tarragon	tarragon	NNP
1979	3789	7	and	and	CC
1979	3789	8	pepper	pepper	NN
1979	3789	9	;	;	:
1979	3789	10	bring	bring	VB
1979	3789	11	to	to	IN
1979	3789	12	a	a	DT
1979	3789	13	boil	boil	NN
1979	3789	14	.	.	.
1979	3790	1	Add	add	NN
1979	3790	2	potatoes	potato	NNS
1979	3790	3	;	;	:
1979	3790	4	cover	cover	NN
1979	3790	5	and	and	CC
1979	3790	6	bake	bake	VB
1979	3790	7	30	30	CD
1979	3790	8	minutes	minute	NNS
1979	3790	9	.	.	.
1979	3791	1	Add	add	VB
1979	3791	2	onions	onion	NNS
1979	3791	3	and	and	CC
1979	3791	4	carrots	carrot	NNS
1979	3791	5	;	;	:
1979	3791	6	cover	cover	NN
1979	3791	7	.	.	.
1979	3792	1	Bake	bake	VB
1979	3792	2	30	30	CD
1979	3792	3	minutes	minute	NNS
1979	3792	4	longer	long	RBR
1979	3792	5	or	or	CC
1979	3792	6	until	until	IN
1979	3792	7	roaster	roaster	VB
1979	3792	8	breast	breast	NN
1979	3792	9	and	and	CC
1979	3792	10	vegetables	vegetable	NNS
1979	3792	11	are	be	VBP
1979	3792	12	almost	almost	RB
1979	3792	13	tender	tender	JJ
1979	3792	14	.	.	.
1979	3793	1	Add	add	VB
1979	3793	2	broccoli	broccoli	NN
1979	3793	3	;	;	:
1979	3793	4	cover	cover	NN
1979	3793	5	.	.	.
1979	3794	1	Bake	Bake	NNP
1979	3794	2	8	8	CD
1979	3794	3	to	to	TO
1979	3794	4	10	10	CD
1979	3794	5	minutes	minute	NNS
1979	3794	6	longer	long	RBR
1979	3794	7	or	or	CC
1979	3794	8	until	until	IN
1979	3794	9	roaster	roaster	VB
1979	3794	10	breast	breast	NN
1979	3794	11	is	be	VBZ
1979	3794	12	cooked	cook	VBN
1979	3794	13	through	through	IN
1979	3794	14	and	and	CC
1979	3794	15	vegetables	vegetable	NNS
1979	3794	16	are	be	VBP
1979	3794	17	tender	tender	JJ
1979	3794	18	.	.	.
1979	3795	1	(	(	-LRB-
1979	3795	2	Prepare	prepare	VB
1979	3795	3	to	to	IN
1979	3795	4	this	this	DT
1979	3795	5	point	point	NN
1979	3795	6	and	and	CC
1979	3795	7	refrigerate	refrigerate	VB
1979	3795	8	overnight	overnight	RB
1979	3795	9	,	,	,
1979	3795	10	if	if	IN
1979	3795	11	desired	desire	VBN
1979	3795	12	.	.	.
1979	3795	13	)	)	-RRB-
1979	3796	1	Remove	remove	VB
1979	3796	2	roaster	roaster	NN
1979	3796	3	breast	breast	NN
1979	3796	4	and	and	CC
1979	3796	5	vegetables	vegetable	NNS
1979	3796	6	to	to	IN
1979	3796	7	serving	serve	VBG
1979	3796	8	platter	platter	NN
1979	3796	9	;	;	:
1979	3796	10	keep	keep	VB
1979	3796	11	warm	warm	JJ
1979	3796	12	.	.	.
1979	3797	1	In	in	IN
1979	3797	2	small	small	JJ
1979	3797	3	bowl	bowl	NN
1979	3797	4	,	,	,
1979	3797	5	stir	stir	VB
1979	3797	6	together	together	RB
1979	3797	7	milk	milk	NN
1979	3797	8	and	and	CC
1979	3797	9	cornstarch	cornstarch	NN
1979	3797	10	until	until	IN
1979	3797	11	smooth	smooth	JJ
1979	3797	12	;	;	:
1979	3797	13	stir	stir	VB
1979	3797	14	into	into	IN
1979	3797	15	liquid	liquid	NN
1979	3797	16	in	in	IN
1979	3797	17	Dutch	Dutch	NNP
1979	3797	18	oven	oven	NN
1979	3797	19	.	.	.
1979	3798	1	Over	over	IN
1979	3798	2	medium	medium	JJ
1979	3798	3	heat	heat	NN
1979	3798	4	,	,	,
1979	3798	5	bring	bring	VBP
1979	3798	6	to	to	TO
1979	3798	7	boil	boil	VB
1979	3798	8	;	;	:
1979	3798	9	boil	boil	NNP
1979	3798	10	l	l	NNP
1979	3798	11	minute	minute	NN
1979	3798	12	,	,	,
1979	3798	13	stirring	stir	VBG
1979	3798	14	constantly	constantly	RB
1979	3798	15	.	.	.
1979	3799	1	Serve	serve	VB
1979	3799	2	sauce	sauce	NN
1979	3799	3	with	with	IN
1979	3799	4	roaster	roaster	NNP
1979	3799	5	breast	breast	NN
1979	3799	6	and	and	CC
1979	3799	7	vegetables	vegetable	NNS
1979	3799	8	.	.	.
1979	3800	1	PARMESAN	PARMESAN	NNP
1979	3800	2	BREASTServes	BREASTServes	NNP
1979	3800	3	4	4	CD
1979	3800	4	Parmesan	Parmesan	NNP
1979	3800	5	cheese	cheese	NN
1979	3800	6	is	be	VBZ
1979	3800	7	a	a	DT
1979	3800	8	"	"	``
1979	3800	9	cooking	cooking	NN
1979	3800	10	cheese	cheese	NN
1979	3800	11	"	"	''
1979	3800	12	and	and	CC
1979	3800	13	is	be	VBZ
1979	3800	14	usually	usually	RB
1979	3800	15	used	use	VBN
1979	3800	16	in	in	IN
1979	3800	17	its	-PRON-	PRP$
1979	3800	18	grated	grate	VBN
1979	3800	19	form	form	NN
1979	3800	20	in	in	IN
1979	3800	21	the	the	DT
1979	3800	22	United	United	NNP
1979	3800	23	States	States	NNP
1979	3800	24	.	.	.
1979	3801	1	When	when	WRB
1979	3801	2	young	young	JJ
1979	3801	3	,	,	,
1979	3801	4	it	-PRON-	PRP
1979	3801	5	's	be	VBZ
1979	3801	6	mild	mild	JJ
1979	3801	7	and	and	CC
1979	3801	8	nutty	nutty	JJ
1979	3801	9	,	,	,
1979	3801	10	but	but	CC
1979	3801	11	with	with	IN
1979	3801	12	age	age	NN
1979	3801	13	is	be	VBZ
1979	3801	14	acquires	acquire	NNS
1979	3801	15	a	a	DT
1979	3801	16	sharply	sharply	RB
1979	3801	17	tangy	tangy	JJ
1979	3801	18	flavor	flavor	NN
1979	3801	19	.	.	.
1979	3802	1	When	when	WRB
1979	3802	2	it	-PRON-	PRP
1979	3802	3	's	be	VBZ
1979	3802	4	too	too	RB
1979	3802	5	old	old	JJ
1979	3802	6	,	,	,
1979	3802	7	it	-PRON-	PRP
1979	3802	8	gives	give	VBZ
1979	3802	9	an	an	DT
1979	3802	10	off	off	JJ
1979	3802	11	-	-	HYPH
1979	3802	12	flavor	flavor	NN
1979	3802	13	to	to	IN
1979	3802	14	foods	food	NNS
1979	3802	15	,	,	,
1979	3802	16	so	so	CC
1979	3802	17	check	check	VB
1979	3802	18	the	the	DT
1979	3802	19	shelf	shelf	NN
1979	3802	20	life	life	NN
1979	3802	21	on	on	IN
1979	3802	22	the	the	DT
1979	3802	23	container	container	NN
1979	3802	24	.	.	.
1979	3803	1	When	when	WRB
1979	3803	2	it	-PRON-	PRP
1979	3803	3	doubt	doubt	VBP
1979	3803	4	,	,	,
1979	3803	5	taste	taste	VBP
1979	3803	6	it	-PRON-	PRP
1979	3803	7	.	.	.
1979	3804	1	1	1	LS
1979	3804	2	whole	whole	JJ
1979	3804	3	roaster	roaster	NNP
1979	3804	4	breast	breast	NN
1979	3804	5	2	2	CD
1979	3804	6	cups	cup	NNS
1979	3804	7	cooked	cook	VBN
1979	3804	8	rice	rice	NN
1979	3804	9	1	1	CD
1979	3804	10	cup	cup	NN
1979	3804	11	fresh	fresh	JJ
1979	3804	12	chopped	chop	VBN
1979	3804	13	spinach	spinach	NN
1979	3804	14	(	(	-LRB-
1979	3804	15	or	or	CC
1979	3804	16	1/2	1/2	CD
1979	3804	17	package	package	NN
1979	3804	18	frozen	freeze	VBN
1979	3804	19	,	,	,
1979	3804	20	thawed	thaw	VBN
1979	3804	21	and	and	CC
1979	3804	22	drained	drain	VBN
1979	3804	23	)	)	-RRB-
1979	3804	24	1/2	1/2	CD
1979	3804	25	cup	cup	NN
1979	3804	26	minced	mince	VBN
1979	3804	27	fresh	fresh	JJ
1979	3804	28	basil	basil	NN
1979	3804	29	,	,	,
1979	3804	30	or	or	CC
1979	3804	31	2	2	CD
1979	3804	32	tablespoons	tablespoon	NNS
1979	3804	33	dried	dry	VBN
1979	3804	34	1	1	CD
1979	3804	35	clove	clove	NNP
1979	3804	36	garlic	garlic	NNP
1979	3804	37	,	,	,
1979	3804	38	minced	mince	VBD
1979	3804	39	1/4	1/4	CD
1979	3804	40	cup	cup	NN
1979	3804	41	toasted	toast	VBN
1979	3804	42	pine	pine	NN
1979	3804	43	nuts	nut	NNS
1979	3804	44	1	1	CD
1979	3804	45	egg	egg	NN
1979	3804	46	2	2	CD
1979	3804	47	tablespoons	tablespoon	NNS
1979	3804	48	milk	milk	NN
1979	3804	49	2	2	CD
1979	3804	50	tablespoons	tablespoon	NNS
1979	3804	51	olive	olive	NN
1979	3804	52	oil	oil	NN
1979	3804	53	,	,	,
1979	3804	54	plus	plus	CC
1979	3804	55	1	1	CD
1979	3804	56	tablespoon	tablespoon	NN
1979	3804	57	for	for	IN
1979	3804	58	basting	baste	VBG
1979	3804	59	1/4	1/4	CD
1979	3804	60	cup	cup	NN
1979	3804	61	grated	grate	VBN
1979	3804	62	Parmesan	Parmesan	NNP
1979	3804	63	cheese	cheese	NN
1979	3804	64	Salt	salt	NN
1979	3804	65	and	and	CC
1979	3804	66	ground	ground	NN
1979	3804	67	pepper	pepper	NN
1979	3804	68	to	to	TO
1979	3804	69	taste	taste	VB
1979	3804	70	Preheat	Preheat	NNP
1979	3804	71	oven	oven	VBD
1979	3804	72	to	to	IN
1979	3804	73	375oF.	375oF.	.
1979	3805	1	Season	season	NN
1979	3805	2	breast	breast	NN
1979	3805	3	to	to	TO
1979	3805	4	taste	taste	VB
1979	3805	5	with	with	IN
1979	3805	6	salt	salt	NN
1979	3805	7	and	and	CC
1979	3805	8	pepper	pepper	NN
1979	3805	9	.	.	.
1979	3806	1	In	in	IN
1979	3806	2	a	a	DT
1979	3806	3	mixing	mix	VBG
1979	3806	4	bowl	bowl	NN
1979	3806	5	combine	combine	NN
1979	3806	6	remaining	remain	VBG
1979	3806	7	ingredients	ingredient	NNS
1979	3806	8	.	.	.
1979	3807	1	Stuff	stuff	NN
1979	3807	2	breast	breast	NN
1979	3807	3	cavity	cavity	NN
1979	3807	4	with	with	IN
1979	3807	5	rice	rice	NN
1979	3807	6	and	and	CC
1979	3807	7	place	place	VB
1979	3807	8	a	a	DT
1979	3807	9	sheet	sheet	NN
1979	3807	10	of	of	IN
1979	3807	11	aluminum	aluminum	NN
1979	3807	12	foil	foil	NN
1979	3807	13	over	over	IN
1979	3807	14	cavity	cavity	NN
1979	3807	15	to	to	TO
1979	3807	16	hold	hold	VB
1979	3807	17	in	in	RP
1979	3807	18	stuffing	stuffing	NN
1979	3807	19	.	.	.
1979	3808	1	Carefully	carefully	RB
1979	3808	2	turn	turn	VB
1979	3808	3	breast	breast	NN
1979	3808	4	over	over	IN
1979	3808	5	and	and	CC
1979	3808	6	place	place	VB
1979	3808	7	skin	skin	NN
1979	3808	8	side	side	NN
1979	3808	9	up	up	RP
1979	3808	10	in	in	IN
1979	3808	11	a	a	DT
1979	3808	12	roasting	roast	VBG
1979	3808	13	pan	pan	NN
1979	3808	14	.	.	.
1979	3809	1	Spoon	spoon	VB
1979	3809	2	any	any	DT
1979	3809	3	remaining	remain	VBG
1979	3809	4	rice	rice	NN
1979	3809	5	around	around	IN
1979	3809	6	breast	breast	NN
1979	3809	7	.	.	.
1979	3810	1	Baste	Baste	NNP
1979	3810	2	chicken	chicken	NN
1979	3810	3	with	with	IN
1979	3810	4	oil	oil	NN
1979	3810	5	and	and	CC
1979	3810	6	bake	bake	NN
1979	3810	7	for	for	IN
1979	3810	8	about	about	RB
1979	3810	9	one	one	CD
1979	3810	10	hour	hour	NN
1979	3810	11	and	and	CC
1979	3810	12	30	30	CD
1979	3810	13	minutes	minute	NNS
1979	3810	14	or	or	CC
1979	3810	15	until	until	IN
1979	3810	16	juices	juice	NNS
1979	3810	17	run	run	VBP
1979	3810	18	clear	clear	JJ
1979	3810	19	with	with	IN
1979	3810	20	no	no	DT
1979	3810	21	hint	hint	NN
1979	3810	22	of	of	IN
1979	3810	23	pink	pink	NN
1979	3810	24	when	when	WRB
1979	3810	25	a	a	DT
1979	3810	26	cut	cut	NN
1979	3810	27	is	be	VBZ
1979	3810	28	made	make	VBN
1979	3810	29	near	near	IN
1979	3810	30	the	the	DT
1979	3810	31	bone	bone	NN
1979	3810	32	.	.	.
1979	3811	1	Chill	chill	VB
1979	3811	2	,	,	,
1979	3811	3	wrap	wrap	VB
1979	3811	4	tightly	tightly	RB
1979	3811	5	,	,	,
1979	3811	6	and	and	CC
1979	3811	7	refrigerate	refrigerate	VB
1979	3811	8	for	for	IN
1979	3811	9	24	24	CD
1979	3811	10	hours	hour	NNS
1979	3811	11	to	to	TO
1979	3811	12	give	give	VB
1979	3811	13	flavors	flavor	NNS
1979	3811	14	a	a	DT
1979	3811	15	chance	chance	NN
1979	3811	16	to	to	TO
1979	3811	17	blend	blend	VB
1979	3811	18	.	.	.
1979	3812	1	You	-PRON-	PRP
1979	3812	2	can	can	MD
1979	3812	3	serve	serve	VB
1979	3812	4	it	-PRON-	PRP
1979	3812	5	warm	warm	JJ
1979	3812	6	or	or	CC
1979	3812	7	at	at	IN
1979	3812	8	room	room	NN
1979	3812	9	temperature	temperature	NN
1979	3812	10	.	.	.
1979	3813	1	SALISBURY	SALISBURY	NNP
1979	3813	2	CHICKEN	CHICKEN	NNP
1979	3813	3	BREASTS	BREASTS	NNP
1979	3813	4	Serves	serve	VBZ
1979	3813	5	6	6	CD
1979	3813	6	-	-	SYM
1979	3813	7	8	8	CD
1979	3813	8	The	the	DT
1979	3813	9	name	name	NN
1979	3813	10	"	"	``
1979	3813	11	Salisbury	salisbury	NN
1979	3813	12	,	,	,
1979	3813	13	"	"	''
1979	3813	14	when	when	WRB
1979	3813	15	used	use	VBN
1979	3813	16	with	with	IN
1979	3813	17	steak	steak	NN
1979	3813	18	means	mean	VBZ
1979	3813	19	that	that	IN
1979	3813	20	the	the	DT
1979	3813	21	beef	beef	NN
1979	3813	22	will	will	MD
1979	3813	23	be	be	VB
1979	3813	24	chopped	chop	VBN
1979	3813	25	or	or	CC
1979	3813	26	ground	ground	NN
1979	3813	27	.	.	.
1979	3814	1	This	this	DT
1979	3814	2	recipe	recipe	NN
1979	3814	3	has	have	VBZ
1979	3814	4	nothing	nothing	NN
1979	3814	5	to	to	TO
1979	3814	6	do	do	VB
1979	3814	7	with	with	IN
1979	3814	8	chopped	chopped	JJ
1979	3814	9	meat	meat	NN
1979	3814	10	;	;	:
1979	3814	11	in	in	IN
1979	3814	12	this	this	DT
1979	3814	13	case	case	NN
1979	3814	14	"	"	``
1979	3814	15	Salisbury	Salisbury	NNP
1979	3814	16	"	"	''
1979	3814	17	refers	refer	VBZ
1979	3814	18	to	to	IN
1979	3814	19	the	the	DT
1979	3814	20	town	town	NN
1979	3814	21	on	on	IN
1979	3814	22	Maryland	Maryland	NNP
1979	3814	23	's	's	POS
1979	3814	24	Eastern	Eastern	NNP
1979	3814	25	Shore	Shore	NNP
1979	3814	26	where	where	WRB
1979	3814	27	the	the	DT
1979	3814	28	Perdue	Perdue	NNP
1979	3814	29	Farms	Farms	NNP
1979	3814	30	headquarters	headquarters	NN
1979	3814	31	is	be	VBZ
1979	3814	32	located	locate	VBN
1979	3814	33	.	.	.
1979	3815	1	You	-PRON-	PRP
1979	3815	2	can	can	MD
1979	3815	3	prepare	prepare	VB
1979	3815	4	this	this	DT
1979	3815	5	a	a	DT
1979	3815	6	day	day	NN
1979	3815	7	ahead	ahead	RB
1979	3815	8	of	of	IN
1979	3815	9	time	time	NN
1979	3815	10	right	right	RB
1979	3815	11	up	up	IN
1979	3815	12	to	to	IN
1979	3815	13	the	the	DT
1979	3815	14	point	point	NN
1979	3815	15	of	of	IN
1979	3815	16	baking	baking	NN
1979	3815	17	.	.	.
1979	3816	1	8	8	CD
1979	3816	2	skinless	skinless	NN
1979	3816	3	,	,	,
1979	3816	4	boneless	boneless	NN
1979	3816	5	chicken	chicken	NN
1979	3816	6	breast	breast	NN
1979	3816	7	halves	half	NNS
1979	3816	8	or	or	CC
1979	3816	9	two	two	CD
1979	3816	10	thin	thin	JJ
1979	3816	11	sliced	sliced	JJ
1979	3816	12	boneless	boneless	NN
1979	3816	13	roaster	roaster	NN
1979	3816	14	breasts	breast	NNS
1979	3816	15	1/2	1/2	CD
1979	3816	16	cup	cup	NN
1979	3816	17	flour	flour	NN
1979	3816	18	1	1	CD
1979	3816	19	-	-	SYM
1979	3816	20	1/2	1/2	CD
1979	3816	21	teaspoons	teaspoon	NNS
1979	3816	22	salt	salt	NN
1979	3816	23	or	or	CC
1979	3816	24	to	to	TO
1979	3816	25	taste	taste	VB
1979	3816	26	1/4	1/4	CD
1979	3816	27	teaspoon	teaspoon	NN
1979	3816	28	ground	ground	NN
1979	3816	29	pepper	pepper	NN
1979	3816	30	1	1	CD
1979	3816	31	cup	cup	NN
1979	3816	32	bread	bread	NN
1979	3816	33	crumbs	crumb	VBZ
1979	3816	34	3/4	3/4	CD
1979	3816	35	teaspoon	teaspoon	NN
1979	3816	36	minced	mince	VBN
1979	3816	37	,	,	,
1979	3816	38	fresh	fresh	JJ
1979	3816	39	sage	sage	NN
1979	3816	40	or	or	CC
1979	3816	41	1/4	1/4	CD
1979	3816	42	teaspoon	teaspoon	NN
1979	3816	43	dried	dry	VBN
1979	3816	44	3/4	3/4	CD
1979	3816	45	teaspoon	teaspoon	NN
1979	3816	46	minced	mince	VBN
1979	3816	47	,	,	,
1979	3816	48	fresh	fresh	JJ
1979	3816	49	rosemary	rosemary	NN
1979	3816	50	or	or	CC
1979	3816	51	1/4	1/4	CD
1979	3816	52	teaspoon	teaspoon	NN
1979	3816	53	dried	dry	VBN
1979	3816	54	3/4	3/4	CD
1979	3816	55	teaspoon	teaspoon	NN
1979	3816	56	minced	mince	VBN
1979	3816	57	,	,	,
1979	3816	58	fresh	fresh	JJ
1979	3816	59	thyme	thyme	NNS
1979	3816	60	or	or	CC
1979	3816	61	1/4	1/4	CD
1979	3816	62	teaspoon	teaspoon	NN
1979	3816	63	dried	dry	VBD
1979	3816	64	2	2	CD
1979	3816	65	eggs	egg	NNS
1979	3816	66	1/2	1/2	CD
1979	3816	67	cup	cup	NN
1979	3816	68	(	(	-LRB-
1979	3816	69	1	1	CD
1979	3816	70	stick	stick	NN
1979	3816	71	)	)	-RRB-
1979	3816	72	butter	butter	NN
1979	3816	73	or	or	CC
1979	3816	74	margarine	margarine	NN
1979	3816	75	,	,	,
1979	3816	76	melted	melt	VBD
1979	3816	77	1/2	1/2	CD
1979	3816	78	cup	cup	NN
1979	3816	79	Sauterne	Sauterne	NNP
1979	3816	80	wine	wine	NN
1979	3816	81	8	8	CD
1979	3816	82	slices	slice	NNS
1979	3816	83	mozzarella	mozzarella	NN
1979	3816	84	cheese	cheese	NN
1979	3816	85	Preheat	Preheat	NNP
1979	3816	86	oven	oven	VBD
1979	3816	87	to	to	IN
1979	3816	88	350oF.	350of.	CD
1979	3817	1	On	on	IN
1979	3817	2	a	a	DT
1979	3817	3	sheet	sheet	NN
1979	3817	4	of	of	IN
1979	3817	5	wax	wax	NN
1979	3817	6	paper	paper	NN
1979	3817	7	,	,	,
1979	3817	8	combine	combine	VB
1979	3817	9	flour	flour	NN
1979	3817	10	,	,	,
1979	3817	11	salt	salt	NN
1979	3817	12	and	and	CC
1979	3817	13	pepper	pepper	NN
1979	3817	14	.	.	.
1979	3818	1	In	in	IN
1979	3818	2	a	a	DT
1979	3818	3	shallow	shallow	JJ
1979	3818	4	bowl	bowl	NN
1979	3818	5	beat	beat	VBD
1979	3818	6	eggs	egg	NNS
1979	3818	7	.	.	.
1979	3819	1	On	on	IN
1979	3819	2	a	a	DT
1979	3819	3	separate	separate	JJ
1979	3819	4	sheet	sheet	NN
1979	3819	5	of	of	IN
1979	3819	6	wax	wax	NN
1979	3819	7	paper	paper	NN
1979	3819	8	combine	combine	VBP
1979	3819	9	bread	bread	NN
1979	3819	10	crumbs	crumb	NNS
1979	3819	11	and	and	CC
1979	3819	12	seasonings	seasoning	NNS
1979	3819	13	.	.	.
1979	3820	1	Dip	dip	NN
1979	3820	2	chicken	chicken	NN
1979	3820	3	in	in	IN
1979	3820	4	flour	flour	NN
1979	3820	5	mixture	mixture	NN
1979	3820	6	,	,	,
1979	3820	7	then	then	RB
1979	3820	8	eggs	egg	NNS
1979	3820	9	,	,	,
1979	3820	10	then	then	RB
1979	3820	11	crumb	crumb	JJ
1979	3820	12	mixture	mixture	NN
1979	3820	13	.	.	.
1979	3821	1	Roll	roll	VB
1979	3821	2	and	and	CC
1979	3821	3	secure	secure	JJ
1979	3821	4	with	with	IN
1979	3821	5	toothpicks	toothpick	NNS
1979	3821	6	.	.	.
1979	3822	1	Place	place	NN
1979	3822	2	in	in	IN
1979	3822	3	large	large	JJ
1979	3822	4	shallow	shallow	JJ
1979	3822	5	baking	baking	NNP
1979	3822	6	pan	pan	NNP
1979	3822	7	.	.	.
1979	3823	1	Pour	pour	VB
1979	3823	2	melted	melted	JJ
1979	3823	3	butter	butter	NN
1979	3823	4	over	over	IN
1979	3823	5	chicken	chicken	NN
1979	3823	6	.	.	.
1979	3824	1	Cover	cover	NN
1979	3824	2	and	and	CC
1979	3824	3	bake	bake	VB
1979	3824	4	for	for	IN
1979	3824	5	20	20	CD
1979	3824	6	minutes	minute	NNS
1979	3824	7	.	.	.
1979	3825	1	Remove	remove	VB
1979	3825	2	cover	cover	NN
1979	3825	3	.	.	.
1979	3826	1	Pour	pour	VB
1979	3826	2	Sauterne	Sauterne	NNP
1979	3826	3	over	over	IN
1979	3826	4	chicken	chicken	NN
1979	3826	5	.	.	.
1979	3827	1	Bake	Bake	NNP
1979	3827	2	,	,	,
1979	3827	3	uncovered	uncover	VBD
1979	3827	4	,	,	,
1979	3827	5	30	30	CD
1979	3827	6	minutes	minute	NNS
1979	3827	7	more	more	RBR
1979	3827	8	.	.	.
1979	3828	1	Fold	fold	VB
1979	3828	2	slices	slice	NNS
1979	3828	3	of	of	IN
1979	3828	4	cheese	cheese	NN
1979	3828	5	in	in	IN
1979	3828	6	half	half	DT
1979	3828	7	;	;	:
1979	3828	8	place	place	VB
1979	3828	9	one	one	CD
1979	3828	10	on	on	IN
1979	3828	11	top	top	NN
1979	3828	12	of	of	IN
1979	3828	13	each	each	DT
1979	3828	14	roll	roll	NN
1979	3828	15	for	for	IN
1979	3828	16	last	last	JJ
1979	3828	17	3	3	CD
1979	3828	18	minutes	minute	NNS
1979	3828	19	or	or	CC
1979	3828	20	until	until	IN
1979	3828	21	cheese	cheese	NN
1979	3828	22	is	be	VBZ
1979	3828	23	melted	melt	VBN
1979	3828	24	.	.	.
1979	3829	1	SECRETARIES	SECRETARIES	NNP
1979	3829	2	'	'	POS
1979	3829	3	SALADServes	saladserve	VBZ
1979	3829	4	15	15	CD
1979	3829	5	-	-	SYM
1979	3829	6	25	25	CD
1979	3829	7	Perdue	perdue	JJ
1979	3829	8	home	home	NN
1979	3829	9	economists	economist	NNS
1979	3829	10	developed	develop	VBD
1979	3829	11	most	most	JJS
1979	3829	12	of	of	IN
1979	3829	13	the	the	DT
1979	3829	14	recipes	recipe	NNS
1979	3829	15	in	in	IN
1979	3829	16	this	this	DT
1979	3829	17	book	book	NN
1979	3829	18	,	,	,
1979	3829	19	but	but	CC
1979	3829	20	this	this	DT
1979	3829	21	recipe	recipe	NN
1979	3829	22	is	be	VBZ
1979	3829	23	one	one	CD
1979	3829	24	of	of	IN
1979	3829	25	the	the	DT
1979	3829	26	few	few	JJ
1979	3829	27	that	that	WDT
1979	3829	28	is	be	VBZ
1979	3829	29	mine	-PRON-	PRP
1979	3829	30	.	.	.
1979	3830	1	I	-PRON-	PRP
1979	3830	2	served	serve	VBD
1979	3830	3	it	-PRON-	PRP
1979	3830	4	first	first	RB
1979	3830	5	at	at	IN
1979	3830	6	what	what	WP
1979	3830	7	Frank	Frank	NNP
1979	3830	8	and	and	CC
1979	3830	9	I	-PRON-	PRP
1979	3830	10	jokingly	jokingly	RB
1979	3830	11	call	call	VBP
1979	3830	12	the	the	DT
1979	3830	13	"	"	``
1979	3830	14	Perdue	Perdue	NNP
1979	3830	15	High	High	NNP
1979	3830	16	Holiday	Holiday	NNP
1979	3830	17	,	,	,
1979	3830	18	"	"	''
1979	3830	19	National	National	NNP
1979	3830	20	Secretaries	Secretaries	NNPS
1979	3830	21	'	'	POS
1979	3830	22	Day	day	NN
1979	3830	23	.	.	.
1979	3831	1	That	that	DT
1979	3831	2	's	be	VBZ
1979	3831	3	the	the	DT
1979	3831	4	day	day	NN
1979	3831	5	when	when	WRB
1979	3831	6	we	-PRON-	PRP
1979	3831	7	honor	honor	VBP
1979	3831	8	the	the	DT
1979	3831	9	people	people	NNS
1979	3831	10	who	who	WP
1979	3831	11	we	-PRON-	PRP
1979	3831	12	know	know	VBP
1979	3831	13	really	really	RB
1979	3831	14	make	make	VB
1979	3831	15	the	the	DT
1979	3831	16	world	world	NN
1979	3831	17	go	go	VB
1979	3831	18	'	'	''
1979	3831	19	round	round	RB
1979	3831	20	.	.	.
1979	3832	1	We	-PRON-	PRP
1979	3832	2	usually	usually	RB
1979	3832	3	have	have	VBP
1979	3832	4	about	about	RB
1979	3832	5	25	25	CD
1979	3832	6	of	of	IN
1979	3832	7	the	the	DT
1979	3832	8	top	top	JJ
1979	3832	9	secretaries	secretary	NNS
1979	3832	10	from	from	IN
1979	3832	11	Perdue	Perdue	NNP
1979	3832	12	Headquarters	Headquarters	NNP
1979	3832	13	for	for	IN
1979	3832	14	dinner	dinner	NN
1979	3832	15	along	along	IN
1979	3832	16	with	with	IN
1979	3832	17	their	-PRON-	PRP$
1979	3832	18	husbands	husband	NNS
1979	3832	19	to	to	TO
1979	3832	20	celebrate	celebrate	VB
1979	3832	21	the	the	DT
1979	3832	22	day	day	NN
1979	3832	23	.	.	.
1979	3833	1	1	1	CD
1979	3833	2	head	head	NN
1979	3833	3	lettuce	lettuce	NN
1979	3833	4	,	,	,
1979	3833	5	shredded	shred	VBD
1979	3833	6	1	1	CD
1979	3833	7	cup	cup	NN
1979	3833	8	chopped	chop	VBD
1979	3833	9	celery	celery	NN
1979	3833	10	1	1	CD
1979	3833	11	large	large	JJ
1979	3833	12	green	green	JJ
1979	3833	13	,	,	,
1979	3833	14	red	red	JJ
1979	3833	15	,	,	,
1979	3833	16	or	or	CC
1979	3833	17	yellow	yellow	JJ
1979	3833	18	pepper	pepper	NN
1979	3833	19	,	,	,
1979	3833	20	chopped	chop	VBD
1979	3833	21	1	1	CD
1979	3833	22	cup	cup	NN
1979	3833	23	thinly	thinly	RB
1979	3833	24	sliced	slice	VBD
1979	3833	25	carrots	carrot	NNS
1979	3833	26	or	or	CC
1979	3833	27	if	if	IN
1979	3833	28	it	-PRON-	PRP
1979	3833	29	's	be	VBZ
1979	3833	30	summer	summer	NN
1979	3833	31	,	,	,
1979	3833	32	1	1	CD
1979	3833	33	cup	cup	NN
1979	3833	34	chopped	chop	VBD
1979	3833	35	tomato	tomato	NNP
1979	3833	36	1	1	CD
1979	3833	37	cup	cup	NN
1979	3833	38	chopped	chop	VBN
1979	3833	39	scallions	scallion	NNS
1979	3833	40	1	1	CD
1979	3833	41	cup	cup	NN
1979	3833	42	frozen	frozen	JJ
1979	3833	43	peas	pea	NNS
1979	3833	44	,	,	,
1979	3833	45	room	room	NN
1979	3833	46	temperature	temperature	NN
1979	3833	47	,	,	,
1979	3833	48	not	not	RB
1979	3833	49	cooked	cook	VBN
1979	3833	50	1	1	CD
1979	3833	51	1/2	1/2	CD
1979	3833	52	cups	cup	NNS
1979	3833	53	mayonnaise	mayonnaise	VB
1979	3833	54	(	(	-LRB-
1979	3833	55	I	-PRON-	PRP
1979	3833	56	use	use	VBP
1979	3833	57	Hellmann	Hellmann	NNP
1979	3833	58	's	's	POS
1979	3833	59	)	)	-RRB-
1979	3833	60	2	2	CD
1979	3833	61	cups	cup	NNS
1979	3833	62	cooked	cook	VBN
1979	3833	63	,	,	,
1979	3833	64	shredded	shredded	JJ
1979	3833	65	chicken	chicken	NN
1979	3833	66	2	2	CD
1979	3833	67	-	-	SYM
1979	3833	68	1/2	1/2	CD
1979	3833	69	cups	cup	NNS
1979	3833	70	shredded	shred	VBN
1979	3833	71	Cheddar	Cheddar	NNP
1979	3833	72	cheese	cheese	NN
1979	3833	73	In	in	IN
1979	3833	74	a	a	DT
1979	3833	75	large	large	JJ
1979	3833	76	glass	glass	NN
1979	3833	77	bowl	bowl	NN
1979	3833	78	,	,	,
1979	3833	79	layer	layer	NN
1979	3833	80	ingredients	ingredient	NNS
1979	3833	81	in	in	IN
1979	3833	82	the	the	DT
1979	3833	83	order	order	NN
1979	3833	84	given	give	VBN
1979	3833	85	.	.	.
1979	3834	1	Refrigerate	refrigerate	VB
1979	3834	2	for	for	IN
1979	3834	3	24	24	CD
1979	3834	4	hours	hour	NNS
1979	3834	5	to	to	TO
1979	3834	6	develop	develop	VB
1979	3834	7	flavors	flavor	NNS
1979	3834	8	.	.	.
1979	3835	1	PISTACHIO	PISTACHIO	NNP
1979	3835	2	SMOKED	SMOKED	NNP
1979	3835	3	CHICKEN	CHICKEN	NNS
1979	3835	4	SPREAD	SPREAD	VBD
1979	3835	5	The	the	DT
1979	3835	6	green	green	JJ
1979	3835	7	color	color	NN
1979	3835	8	and	and	CC
1979	3835	9	the	the	DT
1979	3835	10	crunch	crunch	NN
1979	3835	11	of	of	IN
1979	3835	12	the	the	DT
1979	3835	13	pistachios	pistachio	NNS
1979	3835	14	add	add	VBP
1979	3835	15	a	a	DT
1979	3835	16	lot	lot	NN
1979	3835	17	to	to	IN
1979	3835	18	this	this	DT
1979	3835	19	spread	spread	NN
1979	3835	20	.	.	.
1979	3836	1	Be	be	VB
1979	3836	2	sure	sure	JJ
1979	3836	3	to	to	TO
1979	3836	4	store	store	VB
1979	3836	5	the	the	DT
1979	3836	6	pistachios	pistachio	NNS
1979	3836	7	in	in	IN
1979	3836	8	an	an	DT
1979	3836	9	airtight	airtight	JJ
1979	3836	10	container	container	NN
1979	3836	11	after	after	IN
1979	3836	12	purchase	purchase	NN
1979	3836	13	.	.	.
1979	3837	1	Exposure	exposure	NN
1979	3837	2	to	to	TO
1979	3837	3	air	air	NN
1979	3837	4	affects	affect	VBZ
1979	3837	5	the	the	DT
1979	3837	6	texture	texture	NN
1979	3837	7	of	of	IN
1979	3837	8	the	the	DT
1979	3837	9	nuts	nut	NNS
1979	3837	10	and	and	CC
1979	3837	11	causes	cause	VBZ
1979	3837	12	them	-PRON-	PRP
1979	3837	13	to	to	TO
1979	3837	14	become	become	VB
1979	3837	15	soggy	soggy	JJ
1979	3837	16	.	.	.
1979	3838	1	1	1	CD
1979	3838	2	package	package	NN
1979	3838	3	cream	cream	NN
1979	3838	4	cheese	cheese	NN
1979	3838	5	(	(	-LRB-
1979	3838	6	8-ounces	8-ounces	CD
1979	3838	7	)	)	-RRB-
1979	3838	8	,	,	,
1979	3838	9	room	room	NN
1979	3838	10	temperature	temperature	NN
1979	3838	11	1	1	CD
1979	3838	12	cup	cup	NN
1979	3838	13	finely	finely	RB
1979	3838	14	chopped	chop	VBN
1979	3838	15	cooked	cooked	JJ
1979	3838	16	chicken	chicken	NN
1979	3838	17	1/2	1/2	CD
1979	3838	18	teaspoon	teaspoon	NN
1979	3838	19	salt	salt	NN
1979	3838	20	or	or	CC
1979	3838	21	to	to	TO
1979	3838	22	taste	taste	VB
1979	3838	23	1/8	1/8	CD
1979	3838	24	teaspoon	teaspoon	NN
1979	3838	25	liquid	liquid	NN
1979	3838	26	smoke	smoke	NN
1979	3838	27	1/4	1/4	CD
1979	3838	28	chopped	chop	VBD
1979	3838	29	pistachios	pistachio	NNS
1979	3838	30	3	3	CD
1979	3838	31	teaspoons	teaspoon	NNS
1979	3838	32	fresh	fresh	JJ
1979	3838	33	lemon	lemon	NN
1979	3838	34	juice	juice	NN
1979	3838	35	In	in	IN
1979	3838	36	a	a	DT
1979	3838	37	mixing	mix	VBG
1979	3838	38	bowl	bowl	NN
1979	3838	39	combine	combine	VBP
1979	3838	40	ingredients	ingredient	NNS
1979	3838	41	thoroughly	thoroughly	RB
1979	3838	42	.	.	.
1979	3839	1	Refrigerate	refrigerate	VB
1979	3839	2	for	for	IN
1979	3839	3	24	24	CD
1979	3839	4	hours	hour	NNS
1979	3839	5	while	while	IN
1979	3839	6	flavors	flavor	NNS
1979	3839	7	blend	blend	VBP
1979	3839	8	.	.	.
1979	3840	1	Serve	serve	VB
1979	3840	2	on	on	IN
1979	3840	3	crackers	cracker	NNS
1979	3840	4	,	,	,
1979	3840	5	or	or	CC
1979	3840	6	for	for	IN
1979	3840	7	a	a	DT
1979	3840	8	rich	rich	JJ
1979	3840	9	and	and	CC
1979	3840	10	delicious	delicious	JJ
1979	3840	11	lunch	lunch	NN
1979	3840	12	,	,	,
1979	3840	13	I	-PRON-	PRP
1979	3840	14	have	have	VBP
1979	3840	15	served	serve	VBN
1979	3840	16	it	-PRON-	PRP
1979	3840	17	on	on	IN
1979	3840	18	croissants	croissant	NNS
1979	3840	19	one	one	CD
1979	3840	20	time	time	NN
1979	3840	21	and	and	CC
1979	3840	22	on	on	IN
1979	3840	23	bagels	bagel	NNS
1979	3840	24	another	another	DT
1979	3840	25	day	day	NN
1979	3840	26	.	.	.
1979	3841	1	SPICY	SPICY	NNS
1979	3841	2	CORNISH	CORNISH	NNP
1979	3841	3	HEN	hen	NN
1979	3841	4	TIDBITSServes	tidbitsserve	VBZ
1979	3841	5	2	2	CD
1979	3841	6	This	this	DT
1979	3841	7	is	be	VBZ
1979	3841	8	another	another	DT
1979	3841	9	of	of	IN
1979	3841	10	the	the	DT
1979	3841	11	recipes	recipe	NNS
1979	3841	12	included	include	VBN
1979	3841	13	in	in	IN
1979	3841	14	the	the	DT
1979	3841	15	Perdue	Perdue	NNP
1979	3841	16	Cornish	Cornish	NNP
1979	3841	17	Hen	Hen	NNP
1979	3841	18	packages	package	NNS
1979	3841	19	that	that	IN
1979	3841	20	people	people	NNS
1979	3841	21	have	have	VBP
1979	3841	22	requested	request	VBN
1979	3841	23	from	from	IN
1979	3841	24	Frank	Frank	NNP
1979	3841	25	dozens	dozen	NNS
1979	3841	26	and	and	CC
1979	3841	27	dozens	dozen	NNS
1979	3841	28	of	of	IN
1979	3841	29	times	time	NNS
1979	3841	30	over	over	IN
1979	3841	31	the	the	DT
1979	3841	32	years	year	NNS
1979	3841	33	.	.	.
1979	3842	1	I	-PRON-	PRP
1979	3842	2	'm	be	VBP
1979	3842	3	including	include	VBG
1979	3842	4	the	the	DT
1979	3842	5	recipe	recipe	NN
1979	3842	6	exactly	exactly	RB
1979	3842	7	as	as	IN
1979	3842	8	it	-PRON-	PRP
1979	3842	9	originally	originally	RB
1979	3842	10	appeared	appear	VBD
1979	3842	11	,	,	,
1979	3842	12	but	but	CC
1979	3842	13	you	-PRON-	PRP
1979	3842	14	may	may	MD
1979	3842	15	want	want	VB
1979	3842	16	to	to	TO
1979	3842	17	substitute	substitute	VB
1979	3842	18	fresh	fresh	JJ
1979	3842	19	garlic	garlic	NN
1979	3842	20	(	(	-LRB-
1979	3842	21	1	1	CD
1979	3842	22	clove	clove	NN
1979	3842	23	)	)	-RRB-
1979	3842	24	,	,	,
1979	3842	25	fresh	fresh	JJ
1979	3842	26	onion	onion	NN
1979	3842	27	(	(	-LRB-
1979	3842	28	1	1	CD
1979	3842	29	tablespoon	tablespoon	NN
1979	3842	30	,	,	,
1979	3842	31	finely	finely	RB
1979	3842	32	chopped	chop	VBN
1979	3842	33	)	)	-RRB-
1979	3842	34	,	,	,
1979	3842	35	and	and	CC
1979	3842	36	fresh	fresh	JJ
1979	3842	37	celery	celery	NN
1979	3842	38	(	(	-LRB-
1979	3842	39	2	2	CD
1979	3842	40	tablespoons	tablespoon	NNS
1979	3842	41	,	,	,
1979	3842	42	finely	finely	RB
1979	3842	43	chopped	chop	VBN
1979	3842	44	)	)	-RRB-
1979	3842	45	,	,	,
1979	3842	46	for	for	IN
1979	3842	47	the	the	DT
1979	3842	48	garlic	garlic	JJ
1979	3842	49	powder	powder	NN
1979	3842	50	,	,	,
1979	3842	51	onion	onion	NN
1979	3842	52	salt	salt	NN
1979	3842	53	,	,	,
1979	3842	54	and	and	CC
1979	3842	55	celery	celery	NN
1979	3842	56	salt	salt	NN
1979	3842	57	.	.	.
1979	3843	1	If	if	IN
1979	3843	2	you	-PRON-	PRP
1979	3843	3	make	make	VBP
1979	3843	4	these	these	DT
1979	3843	5	substitutions	substitution	NNS
1979	3843	6	,	,	,
1979	3843	7	be	be	VB
1979	3843	8	sure	sure	JJ
1979	3843	9	to	to	TO
1979	3843	10	add	add	VB
1979	3843	11	salt	salt	NN
1979	3843	12	to	to	TO
1979	3843	13	taste	taste	NN
1979	3843	14	afterwards	afterwards	RB
1979	3843	15	.	.	.
1979	3844	1	2	2	CD
1979	3844	2	fresh	fresh	JJ
1979	3844	3	Cornish	cornish	JJ
1979	3844	4	game	game	NN
1979	3844	5	hens	hen	VBZ
1979	3844	6	1	1	CD
1979	3844	7	teaspoon	teaspoon	NN
1979	3844	8	chili	chili	NN
1979	3844	9	powder	powder	NN
1979	3844	10	1/2	1/2	CD
1979	3844	11	teaspoon	teaspoon	NN
1979	3844	12	garlic	garlic	NN
1979	3844	13	powder	powder	NN
1979	3844	14	1/2	1/2	CD
1979	3844	15	teaspoon	teaspoon	NN
1979	3844	16	onion	onion	NN
1979	3844	17	salt	salt	NN
1979	3844	18	1/4	1/4	CD
1979	3844	19	teaspoon	teaspoon	NN
1979	3844	20	celery	celery	NN
1979	3844	21	salt	salt	NN
1979	3844	22	1/4	1/4	CD
1979	3844	23	teaspoon	teaspoon	NN
1979	3844	24	lemon	lemon	NN
1979	3844	25	pepper	pepper	NN
1979	3844	26	or	or	CC
1979	3844	27	black	black	JJ
1979	3844	28	pepper	pepper	NN
1979	3844	29	1	1	CD
1979	3844	30	cup	cup	NN
1979	3844	31	vegetable	vegetable	NN
1979	3844	32	oil	oil	NN
1979	3844	33	or	or	CC
1979	3844	34	as	as	IN
1979	3844	35	needed	need	VBN
1979	3844	36	1	1	CD
1979	3844	37	cup	cup	NN
1979	3844	38	bottled	bottled	JJ
1979	3844	39	garlic	garlic	JJ
1979	3844	40	cheese	cheese	NN
1979	3844	41	dressing	dress	VBG
1979	3844	42	Cut	Cut	NNP
1979	3844	43	hens	hen	NNS
1979	3844	44	into	into	IN
1979	3844	45	serving	serve	VBG
1979	3844	46	pieces	piece	NNS
1979	3844	47	.	.	.
1979	3845	1	Combine	combine	VB
1979	3845	2	dry	dry	JJ
1979	3845	3	spices	spice	NNS
1979	3845	4	and	and	CC
1979	3845	5	toss	toss	VB
1979	3845	6	hens	hen	NNS
1979	3845	7	in	in	IN
1979	3845	8	spices	spice	NNS
1979	3845	9	to	to	TO
1979	3845	10	coat	coat	VB
1979	3845	11	evenly	evenly	RB
1979	3845	12	.	.	.
1979	3846	1	Heat	heat	NN
1979	3846	2	oil	oil	NN
1979	3846	3	in	in	IN
1979	3846	4	large	large	JJ
1979	3846	5	skillet	skillet	NN
1979	3846	6	over	over	IN
1979	3846	7	medium	medium	JJ
1979	3846	8	heat	heat	NN
1979	3846	9	and	and	CC
1979	3846	10	fry	fry	VB
1979	3846	11	Cornish	cornish	JJ
1979	3846	12	pieces	piece	NNS
1979	3846	13	about	about	IN
1979	3846	14	8	8	CD
1979	3846	15	minutes	minute	NNS
1979	3846	16	on	on	IN
1979	3846	17	each	each	DT
1979	3846	18	side	side	NN
1979	3846	19	until	until	IN
1979	3846	20	tender	tender	NN
1979	3846	21	and	and	CC
1979	3846	22	golden	golden	JJ
1979	3846	23	.	.	.
1979	3847	1	Remove	remove	VB
1979	3847	2	and	and	CC
1979	3847	3	drain	drain	VB
1979	3847	4	on	on	IN
1979	3847	5	paper	paper	NN
1979	3847	6	towels	towel	NNS
1979	3847	7	.	.	.
1979	3848	1	Arrange	arrange	VB
1979	3848	2	on	on	IN
1979	3848	3	a	a	DT
1979	3848	4	serving	serve	VBG
1979	3848	5	dish	dish	NN
1979	3848	6	.	.	.
1979	3849	1	Cover	cover	VB
1979	3849	2	and	and	CC
1979	3849	3	refrigerate	refrigerate	VB
1979	3849	4	overnight	overnight	RB
1979	3849	5	.	.	.
1979	3850	1	To	to	TO
1979	3850	2	serve	serve	VB
1979	3850	3	,	,	,
1979	3850	4	dip	dip	VB
1979	3850	5	Cornish	cornish	JJ
1979	3850	6	pieces	piece	NNS
1979	3850	7	into	into	IN
1979	3850	8	bottled	bottled	JJ
1979	3850	9	dressing	dressing	NN
1979	3850	10	.	.	.
1979	3851	1	Serve	serve	VB
1979	3851	2	at	at	IN
1979	3851	3	room	room	NN
1979	3851	4	temperature	temperature	NN
1979	3851	5	.	.	.
1979	3852	1	CHAPTER	chapter	NN
1979	3852	2	EIGHT	eight	CD
1979	3852	3	CHICKEN	CHICKEN	NNS
1979	3852	4	FOR	for	IN
1979	3852	5	HOLIDAYS	holiday	NNS
1979	3852	6	If	if	IN
1979	3852	7	we	-PRON-	PRP
1979	3852	8	were	be	VBD
1979	3852	9	back	back	RB
1979	3852	10	in	in	IN
1979	3852	11	the	the	DT
1979	3852	12	1920s	1920	NNS
1979	3852	13	right	right	RB
1979	3852	14	now	now	RB
1979	3852	15	,	,	,
1979	3852	16	and	and	CC
1979	3852	17	you	-PRON-	PRP
1979	3852	18	were	be	VBD
1979	3852	19	planning	plan	VBG
1979	3852	20	a	a	DT
1979	3852	21	holiday	holiday	NN
1979	3852	22	meal	meal	NN
1979	3852	23	,	,	,
1979	3852	24	it	-PRON-	PRP
1979	3852	25	would	would	MD
1979	3852	26	almost	almost	RB
1979	3852	27	certainly	certainly	RB
1979	3852	28	not	not	RB
1979	3852	29	include	include	VB
1979	3852	30	chicken$unless	chicken$unless	.
1979	3852	31	you	-PRON-	PRP
1979	3852	32	were	be	VBD
1979	3852	33	either	either	CC
1979	3852	34	lucky	lucky	JJ
1979	3852	35	or	or	CC
1979	3852	36	rich	rich	JJ
1979	3852	37	.	.	.
1979	3853	1	Having	have	VBG
1979	3853	2	chicken	chicken	NN
1979	3853	3	for	for	IN
1979	3853	4	holidays	holiday	NNS
1979	3853	5	happens	happen	VBZ
1979	3853	6	all	all	PDT
1979	3853	7	the	the	DT
1979	3853	8	time	time	NN
1979	3853	9	today	today	NN
1979	3853	10	,	,	,
1979	3853	11	but	but	CC
1979	3853	12	back	back	RB
1979	3853	13	then	then	RB
1979	3853	14	,	,	,
1979	3853	15	chicken	chicken	VBN
1979	3853	16	on	on	IN
1979	3853	17	the	the	DT
1979	3853	18	menu	menu	NN
1979	3853	19	was	be	VBD
1979	3853	20	either	either	CC
1979	3853	21	a	a	DT
1979	3853	22	sign	sign	NN
1979	3853	23	of	of	IN
1979	3853	24	affluence	affluence	NN
1979	3853	25	or	or	CC
1979	3853	26	that	that	IN
1979	3853	27	you	-PRON-	PRP
1979	3853	28	lived	live	VBD
1979	3853	29	on	on	IN
1979	3853	30	a	a	DT
1979	3853	31	farm	farm	NN
1979	3853	32	and	and	CC
1979	3853	33	had	have	VBD
1979	3853	34	your	-PRON-	PRP$
1979	3853	35	own	own	JJ
1979	3853	36	chickens	chicken	NNS
1979	3853	37	.	.	.
1979	3854	1	When	when	WRB
1979	3854	2	Herbert	Herbert	NNP
1979	3854	3	Hoover	Hoover	NNP
1979	3854	4	was	be	VBD
1979	3854	5	using	use	VBG
1979	3854	6	"	"	``
1979	3854	7	a	a	DT
1979	3854	8	chicken	chicken	NN
1979	3854	9	in	in	IN
1979	3854	10	every	every	DT
1979	3854	11	pot	pot	NN
1979	3854	12	"	"	``
1979	3854	13	as	as	IN
1979	3854	14	a	a	DT
1979	3854	15	campaign	campaign	NN
1979	3854	16	slogan	slogan	NN
1979	3854	17	back	back	RB
1979	3854	18	in	in	IN
1979	3854	19	the	the	DT
1979	3854	20	late	late	JJ
1979	3854	21	1920s	1920	NNS
1979	3854	22	,	,	,
1979	3854	23	chicken	chicken	NN
1979	3854	24	was	be	VBD
1979	3854	25	such	such	PDT
1979	3854	26	a	a	DT
1979	3854	27	rare	rare	JJ
1979	3854	28	and	and	CC
1979	3854	29	expensive	expensive	JJ
1979	3854	30	treat	treat	NN
1979	3854	31	that	that	IN
1979	3854	32	people	people	NNS
1979	3854	33	thought	think	VBD
1979	3854	34	Hoover	Hoover	NNP
1979	3854	35	's	's	POS
1979	3854	36	promise	promise	NN
1979	3854	37	was	be	VBD
1979	3854	38	about	about	RB
1979	3854	39	as	as	RB
1979	3854	40	realistic	realistic	JJ
1979	3854	41	as	as	IN
1979	3854	42	promising	promise	VBG
1979	3854	43	them	-PRON-	PRP
1979	3854	44	pie	pie	VBP
1979	3854	45	in	in	IN
1979	3854	46	the	the	DT
1979	3854	47	sky	sky	NN
1979	3854	48	.	.	.
1979	3855	1	Few	few	JJ
1979	3855	2	people	people	NNS
1979	3855	3	believed	believe	VBD
1979	3855	4	that	that	IN
1979	3855	5	anyone	anyone	NN
1979	3855	6	could	could	MD
1979	3855	7	deliver	deliver	VB
1979	3855	8	on	on	IN
1979	3855	9	that	that	DT
1979	3855	10	promise	promise	NN
1979	3855	11	.	.	.
1979	3856	1	All	all	PDT
1979	3856	2	this	this	DT
1979	3856	3	changed	change	VBD
1979	3856	4	because	because	IN
1979	3856	5	of	of	IN
1979	3856	6	a	a	DT
1979	3856	7	fortunate	fortunate	JJ
1979	3856	8	accident	accident	NN
1979	3856	9	that	that	WDT
1979	3856	10	happened	happen	VBD
1979	3856	11	near	near	IN
1979	3856	12	where	where	WRB
1979	3856	13	Frank	Frank	NNP
1979	3856	14	grew	grow	VBD
1979	3856	15	up	up	RP
1979	3856	16	on	on	IN
1979	3856	17	the	the	DT
1979	3856	18	Eastern	Eastern	NNP
1979	3856	19	Shore	Shore	NNP
1979	3856	20	of	of	IN
1979	3856	21	Maryland	Maryland	NNP
1979	3856	22	.	.	.
1979	3857	1	In	in	IN
1979	3857	2	1923	1923	CD
1979	3857	3	,	,	,
1979	3857	4	when	when	WRB
1979	3857	5	Mrs.	Mrs.	NNP
1979	3857	6	Wilmer	Wilmer	NNP
1979	3857	7	Steele	Steele	NNP
1979	3857	8	,	,	,
1979	3857	9	of	of	IN
1979	3857	10	nearby	nearby	JJ
1979	3857	11	Sussex	Sussex	NNP
1979	3857	12	County	County	NNP
1979	3857	13	,	,	,
1979	3857	14	was	be	VBD
1979	3857	15	ordering	order	VBG
1979	3857	16	baby	baby	NN
1979	3857	17	chicks	chick	NNS
1979	3857	18	for	for	IN
1979	3857	19	her	-PRON-	PRP$
1979	3857	20	laying	lay	VBG
1979	3857	21	flock	flock	NN
1979	3857	22	,	,	,
1979	3857	23	someone	someone	NN
1979	3857	24	processing	process	VBG
1979	3857	25	the	the	DT
1979	3857	26	order	order	NN
1979	3857	27	got	get	VBD
1979	3857	28	a	a	DT
1979	3857	29	zero	zero	CD
1979	3857	30	wrong	wrong	NN
1979	3857	31	.	.	.
1979	3858	1	Instead	instead	RB
1979	3858	2	of	of	IN
1979	3858	3	the	the	DT
1979	3858	4	50	50	CD
1979	3858	5	chicks	chick	NNS
1979	3858	6	she	-PRON-	PRP
1979	3858	7	was	be	VBD
1979	3858	8	counting	count	VBG
1979	3858	9	on	on	IN
1979	3858	10	,	,	,
1979	3858	11	Mrs.	Mrs.	NNP
1979	3858	12	Steele	Steele	NNP
1979	3858	13	received	receive	VBD
1979	3858	14	500	500	CD
1979	3858	15	baby	baby	NN
1979	3858	16	chicks	chick	NNS
1979	3858	17	.	.	.
1979	3859	1	She	-PRON-	PRP
1979	3859	2	found	find	VBD
1979	3859	3	herself	-PRON-	PRP
1979	3859	4	faced	face	VBN
1979	3859	5	with	with	IN
1979	3859	6	the	the	DT
1979	3859	7	twin	twin	JJ
1979	3859	8	problems	problem	NNS
1979	3859	9	of	of	IN
1979	3859	10	first	first	RB
1979	3859	11	,	,	,
1979	3859	12	the	the	DT
1979	3859	13	expense	expense	NN
1979	3859	14	of	of	IN
1979	3859	15	feeding	feed	VBG
1979	3859	16	so	so	RB
1979	3859	17	many	many	JJ
1979	3859	18	birds	bird	NNS
1979	3859	19	,	,	,
1979	3859	20	and	and	CC
1979	3859	21	second	second	RB
1979	3859	22	,	,	,
1979	3859	23	the	the	DT
1979	3859	24	hassle	hassle	NN
1979	3859	25	of	of	IN
1979	3859	26	trying	try	VBG
1979	3859	27	to	to	TO
1979	3859	28	sell	sell	VB
1979	3859	29	more	more	JJR
1979	3859	30	eggs	egg	NNS
1979	3859	31	than	than	IN
1979	3859	32	the	the	DT
1979	3859	33	market	market	NN
1979	3859	34	in	in	IN
1979	3859	35	Sussex	Sussex	NNP
1979	3859	36	County	County	NNP
1979	3859	37	could	could	MD
1979	3859	38	possibly	possibly	RB
1979	3859	39	absorb	absorb	VB
1979	3859	40	.	.	.
1979	3860	1	The	the	DT
1979	3860	2	solution	solution	NN
1979	3860	3	she	-PRON-	PRP
1979	3860	4	came	come	VBD
1979	3860	5	up	up	RP
1979	3860	6	with	with	IN
1979	3860	7	changed	change	VBN
1979	3860	8	the	the	DT
1979	3860	9	eating	eat	VBG
1979	3860	10	patterns	pattern	NNS
1979	3860	11	not	not	RB
1979	3860	12	just	just	RB
1979	3860	13	of	of	IN
1979	3860	14	Sussex	Sussex	NNP
1979	3860	15	County	County	NNP
1979	3860	16	,	,	,
1979	3860	17	but	but	CC
1979	3860	18	of	of	IN
1979	3860	19	most	most	JJS
1979	3860	20	of	of	IN
1979	3860	21	the	the	DT
1979	3860	22	world	world	NN
1979	3860	23	as	as	RB
1979	3860	24	well	well	RB
1979	3860	25	.	.	.
1979	3861	1	It	-PRON-	PRP
1979	3861	2	also	also	RB
1979	3861	3	had	have	VBD
1979	3861	4	a	a	DT
1979	3861	5	lot	lot	NN
1979	3861	6	to	to	TO
1979	3861	7	do	do	VB
1979	3861	8	with	with	IN
1979	3861	9	Frank	Frank	NNP
1979	3861	10	's	's	POS
1979	3861	11	future	future	JJ
1979	3861	12	career	career	NN
1979	3861	13	.	.	.
1979	3862	1	Up	up	IN
1979	3862	2	until	until	IN
1979	3862	3	then	then	RB
1979	3862	4	,	,	,
1979	3862	5	chicken	chicken	NN
1979	3862	6	production	production	NN
1979	3862	7	was	be	VBD
1979	3862	8	no	no	RB
1979	3862	9	more	more	JJR
1979	3862	10	than	than	IN
1979	3862	11	an	an	DT
1979	3862	12	adjunct	adjunct	NN
1979	3862	13	to	to	IN
1979	3862	14	egg	egg	NN
1979	3862	15	production	production	NN
1979	3862	16	and	and	CC
1979	3862	17	when	when	WRB
1979	3862	18	someone	someone	NN
1979	3862	19	had	have	VBD
1979	3862	20	chicken	chicken	VBN
1979	3862	21	to	to	TO
1979	3862	22	eat	eat	VB
1979	3862	23	,	,	,
1979	3862	24	it	-PRON-	PRP
1979	3862	25	was	be	VBD
1979	3862	26	most	most	RBS
1979	3862	27	likely	likely	RB
1979	3862	28	a	a	DT
1979	3862	29	"	"	``
1979	3862	30	spent	spend	VBN
1979	3862	31	hen	hen	NN
1979	3862	32	,	,	,
1979	3862	33	"	"	''
1979	3862	34	a	a	DT
1979	3862	35	tough	tough	JJ
1979	3862	36	old	old	JJ
1979	3862	37	bird	bird	NN
1979	3862	38	which	which	WDT
1979	3862	39	no	no	RB
1979	3862	40	longer	long	RBR
1979	3862	41	laid	lay	VBD
1979	3862	42	a	a	DT
1979	3862	43	sufficient	sufficient	JJ
1979	3862	44	number	number	NN
1979	3862	45	of	of	IN
1979	3862	46	eggs	egg	NNS
1979	3862	47	to	to	TO
1979	3862	48	pay	pay	VB
1979	3862	49	her	-PRON-	PRP$
1979	3862	50	feed	feed	NN
1979	3862	51	costs	cost	NNS
1979	3862	52	.	.	.
1979	3863	1	Mrs.	Mrs.	NNP
1979	3863	2	Steele	Steele	NNP
1979	3863	3	transformed	transform	VBD
1979	3863	4	all	all	PDT
1979	3863	5	this	this	DT
1979	3863	6	by	by	IN
1979	3863	7	deciding	decide	VBG
1979	3863	8	to	to	TO
1979	3863	9	sell	sell	VB
1979	3863	10	all	all	DT
1979	3863	11	her	-PRON-	PRP$
1979	3863	12	extra	extra	JJ
1979	3863	13	baby	baby	NN
1979	3863	14	chicks	chick	NNS
1979	3863	15	for	for	IN
1979	3863	16	meat	meat	NN
1979	3863	17	when	when	WRB
1979	3863	18	they	-PRON-	PRP
1979	3863	19	were	be	VBD
1979	3863	20	only	only	RB
1979	3863	21	a	a	DT
1979	3863	22	few	few	JJ
1979	3863	23	months	month	NNS
1979	3863	24	old	old	JJ
1979	3863	25	and	and	CC
1979	3863	26	had	have	VBD
1979	3863	27	n't	not	RB
1979	3863	28	yet	yet	RB
1979	3863	29	cost	cost	VB
1979	3863	30	her	-PRON-	PRP
1979	3863	31	too	too	RB
1979	3863	32	much	much	RB
1979	3863	33	in	in	IN
1979	3863	34	feed	feed	NN
1979	3863	35	.	.	.
1979	3864	1	The	the	DT
1979	3864	2	young	young	JJ
1979	3864	3	and	and	CC
1979	3864	4	tender	tender	JJ
1979	3864	5	meat	meat	NN
1979	3864	6	from	from	IN
1979	3864	7	these	these	DT
1979	3864	8	birds	bird	NNS
1979	3864	9	made	make	VBD
1979	3864	10	them	-PRON-	PRP
1979	3864	11	an	an	DT
1979	3864	12	instant	instant	JJ
1979	3864	13	success	success	NN
1979	3864	14	.	.	.
1979	3865	1	Consumers	consumer	NNS
1979	3865	2	loved	love	VBD
1979	3865	3	them	-PRON-	PRP
1979	3865	4	,	,	,
1979	3865	5	and	and	CC
1979	3865	6	Mrs.	Mrs.	NNP
1979	3865	7	Steele	Steele	NNP
1979	3865	8	discovered	discover	VBD
1979	3865	9	that	that	IN
1979	3865	10	raising	raise	VBG
1979	3865	11	chickens	chicken	NNS
1979	3865	12	entirely	entirely	RB
1979	3865	13	for	for	IN
1979	3865	14	meat	meat	NN
1979	3865	15	rather	rather	RB
1979	3865	16	than	than	IN
1979	3865	17	for	for	IN
1979	3865	18	producing	produce	VBG
1979	3865	19	eggs	egg	NNS
1979	3865	20	,	,	,
1979	3865	21	was	be	VBD
1979	3865	22	a	a	DT
1979	3865	23	lucrative	lucrative	JJ
1979	3865	24	business	business	NN
1979	3865	25	.	.	.
1979	3866	1	Other	other	JJ
1979	3866	2	egg	egg	NN
1979	3866	3	producers	producer	NNS
1979	3866	4	,	,	,
1979	3866	5	including	include	VBG
1979	3866	6	Frank	Frank	NNP
1979	3866	7	and	and	CC
1979	3866	8	his	-PRON-	PRP$
1979	3866	9	father	father	NN
1979	3866	10	,	,	,
1979	3866	11	Arthur	Arthur	NNP
1979	3866	12	W.	W.	NNP
1979	3866	13	Perdue	Perdue	NNP
1979	3866	14	,	,	,
1979	3866	15	eventually	eventually	RB
1979	3866	16	switched	switch	VBD
1979	3866	17	over	over	RP
1979	3866	18	to	to	IN
1979	3866	19	growing	grow	VBG
1979	3866	20	chickens	chicken	NNS
1979	3866	21	for	for	IN
1979	3866	22	meat	meat	NN
1979	3866	23	rather	rather	RB
1979	3866	24	than	than	IN
1979	3866	25	for	for	IN
1979	3866	26	eggs	egg	NNS
1979	3866	27	.	.	.
1979	3867	1	Progressive	progressive	JJ
1979	3867	2	farmers	farmer	NNS
1979	3867	3	like	like	IN
1979	3867	4	the	the	DT
1979	3867	5	Perdues	Perdues	NNPS
1979	3867	6	were	be	VBD
1979	3867	7	soon	soon	RB
1979	3867	8	breeding	breed	VBG
1979	3867	9	their	-PRON-	PRP$
1979	3867	10	chickens	chicken	NNS
1979	3867	11	for	for	IN
1979	3867	12	larger	large	JJR
1979	3867	13	size	size	NN
1979	3867	14	,	,	,
1979	3867	15	faster	fast	JJR
1979	3867	16	growth	growth	NN
1979	3867	17	,	,	,
1979	3867	18	and	and	CC
1979	3867	19	better	well	JJR
1979	3867	20	conversion	conversion	NN
1979	3867	21	of	of	IN
1979	3867	22	feed	feed	NN
1979	3867	23	to	to	IN
1979	3867	24	meat$something	meat$something	NN
1979	3867	25	no	no	DT
1979	3867	26	one	one	NN
1979	3867	27	had	have	VBD
1979	3867	28	thought	think	VBN
1979	3867	29	about	about	IN
1979	3867	30	when	when	WRB
1979	3867	31	chickens	chicken	NNS
1979	3867	32	were	be	VBD
1979	3867	33	grown	grow	VBN
1979	3867	34	only	only	RB
1979	3867	35	for	for	IN
1979	3867	36	egg	egg	NN
1979	3867	37	production	production	NN
1979	3867	38	.	.	.
1979	3868	1	As	as	IN
1979	3868	2	a	a	DT
1979	3868	3	result	result	NN
1979	3868	4	of	of	IN
1979	3868	5	this	this	DT
1979	3868	6	specialization	specialization	NN
1979	3868	7	,	,	,
1979	3868	8	the	the	DT
1979	3868	9	poultrymen	poultryman	NNS
1979	3868	10	were	be	VBD
1979	3868	11	able	able	JJ
1979	3868	12	to	to	TO
1979	3868	13	bring	bring	VB
1979	3868	14	the	the	DT
1979	3868	15	cost	cost	NN
1979	3868	16	of	of	IN
1979	3868	17	chicken	chicken	NN
1979	3868	18	down	down	RB
1979	3868	19	far	far	RB
1979	3868	20	enough	enough	RB
1979	3868	21	so	so	IN
1979	3868	22	that	that	IN
1979	3868	23	it	-PRON-	PRP
1979	3868	24	became	become	VBD
1979	3868	25	affordable	affordable	JJ
1979	3868	26	for	for	IN
1979	3868	27	everyone	everyone	NN
1979	3868	28	.	.	.
1979	3869	1	These	these	DT
1979	3869	2	changes	change	NNS
1979	3869	3	literally	literally	RB
1979	3869	4	transformed	transform	VBD
1979	3869	5	our	-PRON-	PRP$
1979	3869	6	eating	eat	VBG
1979	3869	7	habits	habit	NNS
1979	3869	8	.	.	.
1979	3870	1	In	in	IN
1979	3870	2	1923	1923	CD
1979	3870	3	,	,	,
1979	3870	4	we	-PRON-	PRP
1979	3870	5	Americans	Americans	NNPS
1979	3870	6	did	do	VBD
1979	3870	7	n't	not	RB
1979	3870	8	consume	consume	VB
1979	3870	9	a	a	DT
1979	3870	10	pound	pound	NN
1979	3870	11	of	of	IN
1979	3870	12	broiler	broiler	NN
1979	3870	13	chicken	chicken	NN
1979	3870	14	per	per	IN
1979	3870	15	person	person	NN
1979	3870	16	in	in	IN
1979	3870	17	a	a	DT
1979	3870	18	year	year	NN
1979	3870	19	;	;	:
1979	3870	20	today	today	NN
1979	3870	21	we	-PRON-	PRP
1979	3870	22	're	be	VBP
1979	3870	23	eating	eat	VBG
1979	3870	24	about	about	IN
1979	3870	25	70	70	CD
1979	3870	26	pounds	pound	NNS
1979	3870	27	each	each	DT
1979	3870	28	per	per	IN
1979	3870	29	year	year	NN
1979	3870	30	.	.	.
1979	3871	1	And	and	CC
1979	3871	2	where	where	WRB
1979	3871	3	once	once	RB
1979	3871	4	only	only	RB
1979	3871	5	the	the	DT
1979	3871	6	rich	rich	JJ
1979	3871	7	could	could	MD
1979	3871	8	feature	feature	VB
1979	3871	9	chicken	chicken	NN
1979	3871	10	for	for	IN
1979	3871	11	a	a	DT
1979	3871	12	holiday	holiday	NN
1979	3871	13	meal	meal	NN
1979	3871	14	,	,	,
1979	3871	15	now	now	RB
1979	3871	16	everyone	everyone	NN
1979	3871	17	can	can	MD
1979	3871	18	and	and	CC
1979	3871	19	many	many	JJ
1979	3871	20	do	do	VBP
1979	3871	21	.	.	.
1979	3872	1	The	the	DT
1979	3872	2	holiday	holiday	NN
1979	3872	3	recipes	recipe	VBZ
1979	3872	4	that	that	WDT
1979	3872	5	follow	follow	VBP
1979	3872	6	were	be	VBD
1979	3872	7	developed	develop	VBN
1979	3872	8	by	by	IN
1979	3872	9	the	the	DT
1979	3872	10	Perdue	Perdue	NNP
1979	3872	11	home	home	NN
1979	3872	12	economists	economist	NNS
1979	3872	13	.	.	.
1979	3873	1	You	-PRON-	PRP
1979	3873	2	'll	will	MD
1979	3873	3	find	find	VB
1979	3873	4	them	-PRON-	PRP
1979	3873	5	arranged	arrange	VBN
1979	3873	6	by	by	IN
1979	3873	7	date	date	NN
1979	3873	8	,	,	,
1979	3873	9	beginning	begin	VBG
1979	3873	10	with	with	IN
1979	3873	11	January	January	NNP
1979	3873	12	.	.	.
1979	3874	1	I	-PRON-	PRP
1979	3874	2	've	have	VB
1979	3874	3	included	include	VBN
1979	3874	4	the	the	DT
1979	3874	5	sample	sample	NN
1979	3874	6	menus	menu	NNS
1979	3874	7	that	that	WDT
1979	3874	8	accompanied	accompany	VBD
1979	3874	9	the	the	DT
1979	3874	10	original	original	JJ
1979	3874	11	recipes	recipe	NNS
1979	3874	12	.	.	.
1979	3875	1	My	-PRON-	PRP$
1979	3875	2	favorite	favorite	JJ
1979	3875	3	among	among	IN
1979	3875	4	them	-PRON-	PRP
1979	3875	5	is	be	VBZ
1979	3875	6	the	the	DT
1979	3875	7	Fourth	Fourth	NNP
1979	3875	8	of	of	IN
1979	3875	9	July	July	NNP
1979	3875	10	menu	menu	NN
1979	3875	11	that	that	WDT
1979	3875	12	comes	come	VBZ
1979	3875	13	from	from	IN
1979	3875	14	Frank	Frank	NNP
1979	3875	15	's	's	POS
1979	3875	16	family	family	NN
1979	3875	17	.	.	.
1979	3876	1	CHINESE	CHINESE	NNP
1979	3876	2	NEW	NEW	NNP
1979	3876	3	YEAR	YEAR	NNP
1979	3876	4	CELEBRATION	celebration	NN
1979	3876	5	IS	be	VBZ
1979	3876	6	DO	do	NN
1979	3876	7	-	-	HYPH
1979	3876	8	IT	it	NN
1979	3876	9	-	-	HYPH
1979	3876	10	YOURSELF	yourself	NN
1979	3876	11	FEAST	feast	NN
1979	3876	12	I	-PRON-	PRP
1979	3876	13	wonder	wonder	VBP
1979	3876	14	if	if	IN
1979	3876	15	any	any	DT
1979	3876	16	nationality	nationality	NN
1979	3876	17	can	can	MD
1979	3876	18	compete	compete	VB
1979	3876	19	with	with	IN
1979	3876	20	the	the	DT
1979	3876	21	Chinese	Chinese	NNPS
1979	3876	22	on	on	IN
1979	3876	23	the	the	DT
1979	3876	24	art	art	NN
1979	3876	25	of	of	IN
1979	3876	26	eating	eat	VBG
1979	3876	27	well	well	RB
1979	3876	28	.	.	.
1979	3877	1	The	the	DT
1979	3877	2	last	last	JJ
1979	3877	3	Empress	Empress	NNP
1979	3877	4	of	of	IN
1979	3877	5	China	China	NNP
1979	3877	6	,	,	,
1979	3877	7	for	for	IN
1979	3877	8	instance	instance	NN
1979	3877	9	,	,	,
1979	3877	10	was	be	VBD
1979	3877	11	known	know	VBN
1979	3877	12	to	to	TO
1979	3877	13	order	order	VB
1979	3877	14	200	200	CD
1979	3877	15	dishes	dish	NNS
1979	3877	16	prepared	prepare	VBN
1979	3877	17	daily	daily	RB
1979	3877	18	.	.	.
1979	3878	1	From	from	IN
1979	3878	2	these	these	DT
1979	3878	3	,	,	,
1979	3878	4	she	-PRON-	PRP
1979	3878	5	chose	choose	VBD
1979	3878	6	two	two	CD
1979	3878	7	for	for	IN
1979	3878	8	dinner	dinner	NN
1979	3878	9	.	.	.
1979	3879	1	Even	even	RB
1979	3879	2	average	average	JJ
1979	3879	3	Chinese	chinese	JJ
1979	3879	4	families	family	NNS
1979	3879	5	,	,	,
1979	3879	6	when	when	WRB
1979	3879	7	they	-PRON-	PRP
1979	3879	8	can	can	MD
1979	3879	9	afford	afford	VB
1979	3879	10	it	-PRON-	PRP
1979	3879	11	,	,	,
1979	3879	12	serve	serve	VB
1979	3879	13	an	an	DT
1979	3879	14	array	array	NN
1979	3879	15	of	of	IN
1979	3879	16	dishes	dish	NNS
1979	3879	17	at	at	IN
1979	3879	18	meal	meal	NN
1979	3879	19	time	time	NN
1979	3879	20	.	.	.
1979	3880	1	I	-PRON-	PRP
1979	3880	2	remember	remember	VBP
1979	3880	3	during	during	IN
1979	3880	4	one	one	CD
1979	3880	5	Chinese	chinese	JJ
1979	3880	6	cooking	cooking	NN
1979	3880	7	course	course	NN
1979	3880	8	that	that	WDT
1979	3880	9	I	-PRON-	PRP
1979	3880	10	took	take	VBD
1979	3880	11	,	,	,
1979	3880	12	the	the	DT
1979	3880	13	teacher	teacher	NN
1979	3880	14	explained	explain	VBD
1979	3880	15	the	the	DT
1979	3880	16	philosophy	philosophy	NN
1979	3880	17	behind	behind	IN
1979	3880	18	having	have	VBG
1979	3880	19	several$or	several$or	ADD
1979	3880	20	even	even	RB
1979	3880	21	many$dishes	many$dishe	VBZ
1979	3880	22	at	at	IN
1979	3880	23	each	each	DT
1979	3880	24	meal	meal	NN
1979	3880	25	.	.	.
1979	3881	1	The	the	DT
1979	3881	2	idea	idea	NN
1979	3881	3	is	be	VBZ
1979	3881	4	that	that	IN
1979	3881	5	the	the	DT
1979	3881	6	taste	taste	NN
1979	3881	7	buds	bud	NNS
1979	3881	8	quickly	quickly	RB
1979	3881	9	tire	tire	NN
1979	3881	10	of	of	IN
1979	3881	11	one	one	CD
1979	3881	12	taste	taste	NN
1979	3881	13	-	-	HYPH
1979	3881	14	sensation	sensation	NN
1979	3881	15	and	and	CC
1979	3881	16	therefore	therefore	RB
1979	3881	17	,	,	,
1979	3881	18	the	the	DT
1979	3881	19	meal	meal	NN
1979	3881	20	is	be	VBZ
1979	3881	21	more	more	RBR
1979	3881	22	enjoyable	enjoyable	JJ
1979	3881	23	if	if	IN
1979	3881	24	you	-PRON-	PRP
1979	3881	25	have	have	VBP
1979	3881	26	many	many	JJ
1979	3881	27	flavors	flavor	NNS
1979	3881	28	and	and	CC
1979	3881	29	textures	texture	NNS
1979	3881	30	.	.	.
1979	3882	1	At	at	IN
1979	3882	2	celebrations	celebration	NNS
1979	3882	3	such	such	JJ
1979	3882	4	as	as	IN
1979	3882	5	those	those	DT
1979	3882	6	that	that	WDT
1979	3882	7	welcome	welcome	VBP
1979	3882	8	the	the	DT
1979	3882	9	lunar	lunar	JJ
1979	3882	10	New	New	NNP
1979	3882	11	Year	Year	NNP
1979	3882	12	,	,	,
1979	3882	13	chicken	chicken	NN
1979	3882	14	plays	play	VBZ
1979	3882	15	an	an	DT
1979	3882	16	important	important	JJ
1979	3882	17	role	role	NN
1979	3882	18	.	.	.
1979	3883	1	Chicken	chicken	NN
1979	3883	2	represents	represent	VBZ
1979	3883	3	renewal	renewal	NN
1979	3883	4	and	and	CC
1979	3883	5	rebirth	rebirth	NN
1979	3883	6	,	,	,
1979	3883	7	so	so	IN
1979	3883	8	it	-PRON-	PRP
1979	3883	9	often	often	RB
1979	3883	10	appears	appear	VBZ
1979	3883	11	in	in	IN
1979	3883	12	several	several	JJ
1979	3883	13	different	different	JJ
1979	3883	14	dishes	dish	NNS
1979	3883	15	.	.	.
1979	3884	1	In	in	IN
1979	3884	2	China	China	NNP
1979	3884	3	,	,	,
1979	3884	4	the	the	DT
1979	3884	5	Oven	Oven	NNP
1979	3884	6	Stuffer	Stuffer	NNP
1979	3884	7	Roaster	Roaster	NNP
1979	3884	8	included	include	VBD
1979	3884	9	here	here	RB
1979	3884	10	would	would	MD
1979	3884	11	be	be	VB
1979	3884	12	served	serve	VBN
1979	3884	13	complete	complete	JJ
1979	3884	14	with	with	IN
1979	3884	15	head	head	NN
1979	3884	16	and	and	CC
1979	3884	17	feet	foot	NNS
1979	3884	18	to	to	TO
1979	3884	19	symbolize	symbolize	VB
1979	3884	20	completeness	completeness	NNP
1979	3884	21	--	--	:
1979	3884	22	but	but	CC
1979	3884	23	my	-PRON-	PRP$
1979	3884	24	husband	husband	NN
1979	3884	25	is	be	VBZ
1979	3884	26	n't	not	RB
1979	3884	27	selling	sell	VBG
1979	3884	28	them	-PRON-	PRP
1979	3884	29	that	that	DT
1979	3884	30	way	way	NN
1979	3884	31	right	right	RB
1979	3884	32	now	now	RB
1979	3884	33	,	,	,
1979	3884	34	so	so	CC
1979	3884	35	I	-PRON-	PRP
1979	3884	36	'm	be	VBP
1979	3884	37	not	not	RB
1979	3884	38	going	go	VBG
1979	3884	39	to	to	TO
1979	3884	40	be	be	VB
1979	3884	41	completely	completely	RB
1979	3884	42	authentic	authentic	JJ
1979	3884	43	!	!	.
1979	3885	1	Other	other	JJ
1979	3885	2	symbolic	symbolic	JJ
1979	3885	3	foods	food	NNS
1979	3885	4	include	include	VBP
1979	3885	5	oysters	oyster	NNS
1979	3885	6	to	to	TO
1979	3885	7	represent	represent	VB
1979	3885	8	good	good	JJ
1979	3885	9	fortune	fortune	NN
1979	3885	10	,	,	,
1979	3885	11	fish	fish	NN
1979	3885	12	to	to	TO
1979	3885	13	symbolize	symbolize	VB
1979	3885	14	plenty	plenty	NN
1979	3885	15	,	,	,
1979	3885	16	and	and	CC
1979	3885	17	mein	mein	NNP
1979	3885	18	(	(	-LRB-
1979	3885	19	noodles	noodles	NNP
1979	3885	20	)	)	-RRB-
1979	3885	21	to	to	TO
1979	3885	22	represent	represent	VB
1979	3885	23	long	long	JJ
1979	3885	24	life	life	NN
1979	3885	25	.	.	.
1979	3886	1	I	-PRON-	PRP
1979	3886	2	do	do	VBP
1979	3886	3	n't	not	RB
1979	3886	4	really	really	RB
1979	3886	5	expect	expect	VB
1979	3886	6	you	-PRON-	PRP
1979	3886	7	to	to	TO
1979	3886	8	make	make	VB
1979	3886	9	all	all	PDT
1979	3886	10	these	these	DT
1979	3886	11	dishes	dish	NNS
1979	3886	12	from	from	IN
1979	3886	13	scratch	scratch	NN
1979	3886	14	,	,	,
1979	3886	15	so	so	CC
1979	3886	16	how	how	WRB
1979	3886	17	about	about	IN
1979	3886	18	getting	get	VBG
1979	3886	19	some	some	DT
1979	3886	20	of	of	IN
1979	3886	21	them	-PRON-	PRP
1979	3886	22	canned	can	VBD
1979	3886	23	or	or	CC
1979	3886	24	frozen	freeze	VBN
1979	3886	25	from	from	IN
1979	3886	26	your	-PRON-	PRP$
1979	3886	27	supermarket	supermarket	NN
1979	3886	28	?	?	.
1979	3887	1	CHINESE	CHINESE	NNP
1979	3887	2	NEW	NEW	NNP
1979	3887	3	YEAR	YEAR	NNP
1979	3887	4	FEAST	feast	VBP
1979	3887	5	Cold	Cold	NNP
1979	3887	6	Platter	Platter	NNP
1979	3887	7	of	of	IN
1979	3887	8	Prepared	Prepared	NNP
1979	3887	9	Meat	Meat	NNP
1979	3887	10	and	and	CC
1979	3887	11	Fish	Fish	NNP
1979	3887	12	(	(	-LRB-
1979	3887	13	Abalone	Abalone	NNP
1979	3887	14	,	,	,
1979	3887	15	Smoked	Smoked	NNP
1979	3887	16	Fish	Fish	NNP
1979	3887	17	,	,	,
1979	3887	18	Smoked	Smoked	NNP
1979	3887	19	Ham	Ham	NNP
1979	3887	20	)	)	-RRB-
1979	3887	21	Boiled	Boiled	NNP
1979	3887	22	Rice	Rice	NNP
1979	3887	23	Oysters	Oysters	NNP
1979	3887	24	Egg	Egg	NNP
1979	3887	25	Rolls	Rolls	NNPS
1979	3887	26	Won	Won	NNP
1979	3887	27	Ton	Ton	NNP
1979	3887	28	Soup	Soup	NNP
1979	3887	29	*	*	NFP
1979	3887	30	Stir	Stir	NNP
1979	3887	31	Fry	Fry	NNP
1979	3887	32	in	in	IN
1979	3887	33	Noodle	Noodle	NNP
1979	3887	34	Basket	Basket	NNP
1979	3887	35	*	*	NFP
1979	3887	36	Poached	Poached	NNP
1979	3887	37	Soy	Soy	NNP
1979	3887	38	Roaster	Roaster	NNP
1979	3887	39	*	*	NFP
1979	3887	40	New	New	NNP
1979	3887	41	Year	Year	NNP
1979	3887	42	Low	Low	NNP
1979	3887	43	Mein	Mein	NNP
1979	3887	44	*	*	NFP
1979	3887	45	Peking	peke	VBG
1979	3887	46	Cornish	cornish	JJ
1979	3887	47	Hens	hen	NNS
1979	3887	48	with	with	IN
1979	3887	49	Scallion	Scallion	NNP
1979	3887	50	Sauce	Sauce	NNP
1979	3887	51	*	*	NFP
1979	3887	52	Stir	Stir	NNP
1979	3887	53	-	-	HYPH
1979	3887	54	Fried	fry	VBN
1979	3887	55	Vegetables	Vegetables	NNPS
1979	3887	56	over	over	IN
1979	3887	57	Chow	Chow	NNP
1979	3887	58	Mein	Mein	NNP
1979	3887	59	Noodles	Noodles	NNPS
1979	3887	60	*	*	NFP
1979	3887	61	Recipe	recipe	NN
1979	3887	62	follows	follow	VBZ
1979	3887	63	POACHED	poached	NN
1979	3887	64	SOY	SOY	NNP
1979	3887	65	ROASTERServes	roasterserve	NNS
1979	3887	66	8	8	CD
1979	3887	67	-	-	SYM
1979	3887	68	10	10	CD
1979	3887	69	1	1	CD
1979	3887	70	whole	whole	JJ
1979	3887	71	roaster	roaster	NN
1979	3887	72	10	10	CD
1979	3887	73	cups	cup	NNS
1979	3887	74	water	water	NN
1979	3887	75	3	3	CD
1979	3887	76	cups	cup	NNS
1979	3887	77	dark	dark	JJ
1979	3887	78	soy	soy	NN
1979	3887	79	sauce	sauce	NN
1979	3887	80	1	1	CD
1979	3887	81	cup	cup	NN
1979	3887	82	dry	dry	JJ
1979	3887	83	sherry	sherry	NN
1979	3887	84	2	2	CD
1979	3887	85	tablespoons	tablespoon	NNS
1979	3887	86	sugar	sugar	NN
1979	3887	87	1	1	CD
1979	3887	88	-	-	SYM
1979	3887	89	1/2	1/2	CD
1979	3887	90	teaspoons	teaspoon	NNS
1979	3887	91	five	five	CD
1979	3887	92	-	-	HYPH
1979	3887	93	spice	spice	NN
1979	3887	94	powder	powder	NN
1979	3887	95	4	4	CD
1979	3887	96	slices	slice	NNS
1979	3887	97	peeled	peel	VBN
1979	3887	98	,	,	,
1979	3887	99	fresh	fresh	JJ
1979	3887	100	gingerroot	gingerroot	JJ
1979	3887	101	Shredded	shred	VBN
1979	3887	102	cabbage	cabbage	NN
1979	3887	103	(	(	-LRB-
1979	3887	104	optional	optional	JJ
1979	3887	105	)	)	-RRB-
1979	3887	106	Carrot	Carrot	NNP
1979	3887	107	curls	curl	NNS
1979	3887	108	(	(	-LRB-
1979	3887	109	optional	optional	JJ
1979	3887	110	)	)	-RRB-
1979	3887	111	Hot	hot	JJ
1979	3887	112	pepper	pepper	NN
1979	3887	113	flowers	flower	NNS
1979	3887	114	(	(	-LRB-
1979	3887	115	optional	optional	JJ
1979	3887	116	)	)	-RRB-
1979	3887	117	Remove	Remove	NNP
1979	3887	118	giblets	giblet	NNS
1979	3887	119	;	;	,
1979	3887	120	set	set	VBN
1979	3887	121	aside	aside	RB
1979	3887	122	.	.	.
1979	3888	1	Remove	remove	VB
1979	3888	2	and	and	CC
1979	3888	3	discard	discard	VB
1979	3888	4	fat	fat	NN
1979	3888	5	from	from	IN
1979	3888	6	cavity	cavity	NN
1979	3888	7	.	.	.
1979	3889	1	Tie	tie	NN
1979	3889	2	legs	leg	NNS
1979	3889	3	together	together	RB
1979	3889	4	and	and	CC
1979	3889	5	fold	fold	VB
1979	3889	6	wings	wing	NNS
1979	3889	7	back	back	RP
1979	3889	8	.	.	.
1979	3890	1	In	in	IN
1979	3890	2	8-quart	8-quart	CD
1979	3890	3	kettle	kettle	NN
1979	3890	4	or	or	CC
1979	3890	5	Dutch	dutch	JJ
1979	3890	6	oven	oven	NN
1979	3890	7	,	,	,
1979	3890	8	place	place	NN
1979	3890	9	roaster	roaster	NN
1979	3890	10	,	,	,
1979	3890	11	breast	breast	NN
1979	3890	12	-	-	HYPH
1979	3890	13	side	side	NN
1979	3890	14	down	down	RB
1979	3890	15	;	;	:
1979	3890	16	add	add	VB
1979	3890	17	giblets	giblet	NNS
1979	3890	18	and	and	CC
1979	3890	19	next	next	JJ
1979	3890	20	6	6	CD
1979	3890	21	ingredients	ingredient	NNS
1979	3890	22	.	.	.
1979	3891	1	Over	over	IN
1979	3891	2	high	high	JJ
1979	3891	3	heat	heat	NN
1979	3891	4	,	,	,
1979	3891	5	bring	bring	VB
1979	3891	6	to	to	IN
1979	3891	7	a	a	DT
1979	3891	8	boil	boil	NN
1979	3891	9	.	.	.
1979	3892	1	Reduce	reduce	VB
1979	3892	2	heat	heat	NN
1979	3892	3	to	to	IN
1979	3892	4	low	low	JJ
1979	3892	5	and	and	CC
1979	3892	6	cover	cover	VB
1979	3892	7	;	;	:
1979	3892	8	simmer	simmer	NN
1979	3892	9	30	30	CD
1979	3892	10	minutes	minute	NNS
1979	3892	11	.	.	.
1979	3893	1	Uncover	uncover	VB
1979	3893	2	and	and	CC
1979	3893	3	turn	turn	VB
1979	3893	4	roaster	roaster	NN
1979	3893	5	over	over	IN
1979	3893	6	gently	gently	RB
1979	3893	7	,	,	,
1979	3893	8	being	be	VBG
1979	3893	9	careful	careful	JJ
1979	3893	10	not	not	RB
1979	3893	11	to	to	TO
1979	3893	12	tear	tear	VB
1979	3893	13	skin	skin	NN
1979	3893	14	.	.	.
1979	3894	1	Over	over	IN
1979	3894	2	high	high	JJ
1979	3894	3	heat	heat	NN
1979	3894	4	,	,	,
1979	3894	5	return	return	VBP
1979	3894	6	to	to	IN
1979	3894	7	a	a	DT
1979	3894	8	boil	boil	NN
1979	3894	9	;	;	:
1979	3894	10	cover	cover	NN
1979	3894	11	and	and	CC
1979	3894	12	simmer	simmer	NN
1979	3894	13	over	over	IN
1979	3894	14	low	low	JJ
1979	3894	15	heat	heat	NN
1979	3894	16	for	for	IN
1979	3894	17	another	another	DT
1979	3894	18	30	30	CD
1979	3894	19	minutes	minute	NNS
1979	3894	20	or	or	CC
1979	3894	21	until	until	IN
1979	3894	22	leg	leg	NN
1979	3894	23	joint	joint	JJ
1979	3894	24	moves	move	NNS
1979	3894	25	easily	easily	RB
1979	3894	26	and	and	CC
1979	3894	27	juices	juice	NNS
1979	3894	28	run	run	VBP
1979	3894	29	clear	clear	JJ
1979	3894	30	with	with	IN
1979	3894	31	no	no	DT
1979	3894	32	hint	hint	NN
1979	3894	33	of	of	IN
1979	3894	34	pink	pink	NN
1979	3894	35	when	when	WRB
1979	3894	36	thigh	thigh	NNP
1979	3894	37	is	be	VBZ
1979	3894	38	pierced	pierce	VBN
1979	3894	39	.	.	.
1979	3895	1	Remove	remove	VB
1979	3895	2	roaster	roaster	NN
1979	3895	3	and	and	CC
1979	3895	4	cool	cool	VB
1979	3895	5	slightly	slightly	RB
1979	3895	6	;	;	:
1979	3895	7	cut	cut	VBN
1979	3895	8	into	into	IN
1979	3895	9	small	small	JJ
1979	3895	10	pieces	piece	NNS
1979	3895	11	.	.	.
1979	3896	1	Serve	serve	VB
1979	3896	2	hot	hot	JJ
1979	3896	3	,	,	,
1979	3896	4	at	at	IN
1979	3896	5	room	room	NN
1979	3896	6	temperature	temperature	NN
1979	3896	7	or	or	CC
1979	3896	8	chilled	chill	VBD
1979	3896	9	,	,	,
1979	3896	10	arranging	arrange	VBG
1979	3896	11	on	on	IN
1979	3896	12	a	a	DT
1979	3896	13	bed	bed	NN
1979	3896	14	of	of	IN
1979	3896	15	cabbage	cabbage	NN
1979	3896	16	and	and	CC
1979	3896	17	garnishing	garnish	VBG
1979	3896	18	with	with	IN
1979	3896	19	carrot	carrot	NNP
1979	3896	20	curls	curl	NNS
1979	3896	21	and	and	CC
1979	3896	22	hot	hot	JJ
1979	3896	23	pepper	pepper	NN
1979	3896	24	flowers	flower	NNS
1979	3896	25	.	.	.
1979	3897	1	Soy	soy	NN
1979	3897	2	sauce	sauce	NN
1979	3897	3	mixture	mixture	NN
1979	3897	4	may	may	MD
1979	3897	5	be	be	VB
1979	3897	6	boiled	boil	VBN
1979	3897	7	and	and	CC
1979	3897	8	then	then	RB
1979	3897	9	passed	pass	VBD
1979	3897	10	as	as	IN
1979	3897	11	a	a	DT
1979	3897	12	dipping	dipping	NN
1979	3897	13	sauce	sauce	NN
1979	3897	14	.	.	.
1979	3898	1	Note	note	VB
1979	3898	2	:	:	:
1979	3898	3	Sauce	sauce	NN
1979	3898	4	mixture	mixture	NN
1979	3898	5	can	can	MD
1979	3898	6	be	be	VB
1979	3898	7	used	use	VBN
1979	3898	8	over	over	RB
1979	3898	9	and	and	CC
1979	3898	10	over	over	RB
1979	3898	11	again	again	RB
1979	3898	12	.	.	.
1979	3899	1	Skim	Skim	NNP
1979	3899	2	off	off	IN
1979	3899	3	fat	fat	NN
1979	3899	4	;	;	:
1979	3899	5	refrigerate	refrigerate	VB
1979	3899	6	up	up	RP
1979	3899	7	to	to	IN
1979	3899	8	a	a	DT
1979	3899	9	week	week	NN
1979	3899	10	or	or	CC
1979	3899	11	freeze	freeze	VB
1979	3899	12	several	several	JJ
1979	3899	13	months	month	NNS
1979	3899	14	.	.	.
1979	3900	1	Bring	bring	VB
1979	3900	2	to	to	IN
1979	3900	3	a	a	DT
1979	3900	4	boil	boil	NN
1979	3900	5	before	before	IN
1979	3900	6	reusing	reusing	NN
1979	3900	7	.	.	.
1979	3901	1	STIR	STIR	NNP
1979	3901	2	-	-	HYPH
1979	3901	3	FRY	FRY	NNP
1979	3901	4	IN	in	IN
1979	3901	5	A	a	DT
1979	3901	6	NOODLE	NOODLE	NNP
1979	3901	7	BASKETServes	basketserve	VBZ
1979	3901	8	8	8	CD
1979	3901	9	-	-	SYM
1979	3901	10	10	10	CD
1979	3901	11	1	1	CD
1979	3901	12	boneless	boneless	NN
1979	3901	13	roaster	roaster	NN
1979	3901	14	breast	breast	NN
1979	3901	15	,	,	,
1979	3901	16	cut	cut	VBN
1979	3901	17	into	into	IN
1979	3901	18	1/2-inch	1/2-inch	CD
1979	3901	19	cubes	cube	NNS
1979	3901	20	(	(	-LRB-
1979	3901	21	about	about	RB
1979	3901	22	4	4	CD
1979	3901	23	cups	cup	NNS
1979	3901	24	)	)	-RRB-
1979	3901	25	6	6	CD
1979	3901	26	tablespoons	tablespoon	NNS
1979	3901	27	soy	soy	NN
1979	3901	28	sauce	sauce	NN
1979	3901	29	,	,	,
1979	3901	30	divided	divide	VBD
1979	3901	31	2	2	CD
1979	3901	32	tablespoons	tablespoon	NNS
1979	3901	33	dry	dry	JJ
1979	3901	34	sherry	sherry	NN
1979	3901	35	2	2	CD
1979	3901	36	tablespoons	tablespoon	NNS
1979	3901	37	cornstarch	cornstarch	NN
1979	3901	38	,	,	,
1979	3901	39	divided	divide	VBD
1979	3901	40	4	4	CD
1979	3901	41	scallions	scallion	NNS
1979	3901	42	,	,	,
1979	3901	43	cut	cut	VBN
1979	3901	44	into	into	IN
1979	3901	45	1/2-inch	1/2-inch	CD
1979	3901	46	slices	slice	NNS
1979	3901	47	(	(	-LRB-
1979	3901	48	3/4	3/4	CD
1979	3901	49	cup	cup	NN
1979	3901	50	)	)	-RRB-
1979	3901	51	2	2	CD
1979	3901	52	teaspoons	teaspoon	NNS
1979	3901	53	minced	mince	VBN
1979	3901	54	fresh	fresh	JJ
1979	3901	55	gingerroot	gingerroot	NN
1979	3901	56	2	2	CD
1979	3901	57	cloves	clove	NNS
1979	3901	58	garlic	garlic	NN
1979	3901	59	,	,	,
1979	3901	60	minced	mince	VBD
1979	3901	61	3	3	CD
1979	3901	62	tablespoons	tablespoon	NNS
1979	3901	63	cider	cider	NN
1979	3901	64	vinegar	vinegar	NN
1979	3901	65	2	2	CD
1979	3901	66	teaspoons	teaspoon	NNS
1979	3901	67	sugar	sugar	NN
1979	3901	68	2	2	CD
1979	3901	69	teaspoons	teaspoon	NNS
1979	3901	70	Chinese	chinese	JJ
1979	3901	71	sesame	sesame	VBP
1979	3901	72	oil	oil	NN
1979	3901	73	1/4	1/4	CD
1979	3901	74	teaspoon	teaspoon	NN
1979	3901	75	Cayenne	Cayenne	NNP
1979	3901	76	pepper	pepper	NN
1979	3901	77	5	5	CD
1979	3901	78	tablespoons	tablespoon	NNS
1979	3901	79	vegetable	vegetable	NN
1979	3901	80	oil	oil	NN
1979	3901	81	,	,	,
1979	3901	82	divided	divide	VBD
1979	3901	83	3	3	CD
1979	3901	84	cups	cup	NNS
1979	3901	85	broccoli	broccoli	NNP
1979	3901	86	flowerets	floweret	NNS
1979	3901	87	(	(	-LRB-
1979	3901	88	1	1	CD
1979	3901	89	small	small	JJ
1979	3901	90	bunch	bunch	NN
1979	3901	91	)	)	-RRB-
1979	3901	92	,	,	,
1979	3901	93	blanched	blanch	VBD
1979	3901	94	1	1	CD
1979	3901	95	1/2	1/2	CD
1979	3901	96	cups	cup	NNS
1979	3901	97	sliced	slice	VBN
1979	3901	98	carrots	carrot	NNS
1979	3901	99	(	(	-LRB-
1979	3901	100	about	about	RB
1979	3901	101	3	3	CD
1979	3901	102	)	)	-RRB-
1979	3901	103	,	,	,
1979	3901	104	blanched	blanch	VBD
1979	3901	105	3/4	3/4	CD
1979	3901	106	cup	cup	NN
1979	3901	107	sliced	sliced	JJ
1979	3901	108	water	water	NN
1979	3901	109	chestnuts	chestnut	NNS
1979	3901	110	1	1	CD
1979	3901	111	can	can	NN
1979	3901	112	(	(	-LRB-
1979	3901	113	8-ounces	8-ounces	CD
1979	3901	114	)	)	-RRB-
1979	3901	115	straw	straw	NN
1979	3901	116	mushrooms	mushroom	NNS
1979	3901	117	,	,	,
1979	3901	118	drained	drain	VBD
1979	3901	119	,	,	,
1979	3901	120	or	or	CC
1979	3901	121	1	1	CD
1979	3901	122	can	can	NN
1979	3901	123	(	(	-LRB-
1979	3901	124	8-	8-	JJ
1979	3901	125	ounces	ounce	NNS
1979	3901	126	)	)	-RRB-
1979	3901	127	whole	whole	JJ
1979	3901	128	button	button	NN
1979	3901	129	mushrooms	mushroom	NNS
1979	3901	130	,	,	,
1979	3901	131	drained	drain	VBD
1979	3901	132	1/2	1/2	CD
1979	3901	133	cup	cup	NN
1979	3901	134	dry	dry	JJ
1979	3901	135	roasted	roasted	JJ
1979	3901	136	cashew	cashew	NN
1979	3901	137	nuts	nut	NNS
1979	3901	138	NOODLE	NOODLE	NNP
1979	3901	139	BASKET	BASKET	NNP
1979	3901	140	(	(	-LRB-
1979	3901	141	recipe	recipe	NN
1979	3901	142	follows	follow	VBZ
1979	3901	143	)	)	-RRB-
1979	3901	144	In	in	IN
1979	3901	145	large	large	JJ
1979	3901	146	bowl	bowl	NN
1979	3901	147	,	,	,
1979	3901	148	combine	combine	VB
1979	3901	149	breast	breast	NN
1979	3901	150	cubes	cube	NNS
1979	3901	151	,	,	,
1979	3901	152	2	2	CD
1979	3901	153	tablespoons	tablespoon	NNS
1979	3901	154	soy	soy	NN
1979	3901	155	sauce	sauce	NN
1979	3901	156	,	,	,
1979	3901	157	sherry	sherry	NNP
1979	3901	158	,	,	,
1979	3901	159	and	and	CC
1979	3901	160	1	1	CD
1979	3901	161	tablespoon	tablespoon	NN
1979	3901	162	cornstarch	cornstarch	NN
1979	3901	163	;	;	:
1979	3901	164	toss	toss	VB
1979	3901	165	until	until	IN
1979	3901	166	well	well	RB
1979	3901	167	mixed	mixed	JJ
1979	3901	168	and	and	CC
1979	3901	169	set	set	VBN
1979	3901	170	aside	aside	RB
1979	3901	171	.	.	.
1979	3902	1	On	on	IN
1979	3902	2	small	small	JJ
1979	3902	3	plate	plate	NN
1979	3902	4	,	,	,
1979	3902	5	combine	combine	VB
1979	3902	6	scallions	scallion	NNS
1979	3902	7	,	,	,
1979	3902	8	ginger	ginger	NN
1979	3902	9	and	and	CC
1979	3902	10	garlic	garlic	NN
1979	3902	11	;	;	:
1979	3902	12	set	set	VBN
1979	3902	13	aside	aside	RB
1979	3902	14	.	.	.
1979	3903	1	In	in	IN
1979	3903	2	small	small	JJ
1979	3903	3	bowl	bowl	NN
1979	3903	4	,	,	,
1979	3903	5	mix	mix	VB
1979	3903	6	well	well	RB
1979	3903	7	remaining	remain	VBG
1979	3903	8	4	4	CD
1979	3903	9	tablespoons	tablespoon	NNS
1979	3903	10	soy	soy	NN
1979	3903	11	sauce	sauce	NN
1979	3903	12	,	,	,
1979	3903	13	1	1	CD
1979	3903	14	tablespoon	tablespoon	NN
1979	3903	15	cornstarch	cornstarch	NN
1979	3903	16	,	,	,
1979	3903	17	vinegar	vinegar	NN
1979	3903	18	,	,	,
1979	3903	19	sugar	sugar	NN
1979	3903	20	,	,	,
1979	3903	21	sesame	sesame	NNP
1979	3903	22	oil	oil	NN
1979	3903	23	,	,	,
1979	3903	24	and	and	CC
1979	3903	25	Cayenne	Cayenne	NNP
1979	3903	26	;	;	,
1979	3903	27	set	set	VBN
1979	3903	28	aside	aside	RB
1979	3903	29	.	.	.
1979	3904	1	In	in	IN
1979	3904	2	a	a	DT
1979	3904	3	wok	wok	NN
1979	3904	4	or	or	CC
1979	3904	5	large	large	JJ
1979	3904	6	,	,	,
1979	3904	7	heavy	heavy	JJ
1979	3904	8	skillet	skillet	NN
1979	3904	9	over	over	IN
1979	3904	10	high	high	JJ
1979	3904	11	heat	heat	NN
1979	3904	12	,	,	,
1979	3904	13	heat	heat	NN
1979	3904	14	3	3	CD
1979	3904	15	tablespoons	tablespoon	NNS
1979	3904	16	oil	oil	NN
1979	3904	17	until	until	IN
1979	3904	18	hot	hot	JJ
1979	3904	19	,	,	,
1979	3904	20	but	but	CC
1979	3904	21	not	not	RB
1979	3904	22	smoking	smoke	VBG
1979	3904	23	.	.	.
1979	3905	1	Add	add	VB
1979	3905	2	breast	breast	NN
1979	3905	3	cubes	cube	NNS
1979	3905	4	and	and	CC
1979	3905	5	cook	cook	NN
1979	3905	6	,	,	,
1979	3905	7	stirring	stir	VBG
1979	3905	8	quickly	quickly	RB
1979	3905	9	and	and	CC
1979	3905	10	frequently	frequently	RB
1979	3905	11	(	(	-LRB-
1979	3905	12	stir	stir	NN
1979	3905	13	-	-	HYPH
1979	3905	14	fry	fry	NNP
1979	3905	15	)	)	-RRB-
1979	3905	16	,	,	,
1979	3905	17	3	3	CD
1979	3905	18	minutes	minute	NNS
1979	3905	19	.	.	.
1979	3906	1	Remove	remove	VB
1979	3906	2	breast	breast	NN
1979	3906	3	cubes	cube	NNS
1979	3906	4	with	with	IN
1979	3906	5	slotted	slotted	JJ
1979	3906	6	spoon	spoon	NN
1979	3906	7	.	.	.
1979	3907	1	Add	add	VB
1979	3907	2	remaining	remain	VBG
1979	3907	3	2	2	CD
1979	3907	4	tablespoons	tablespoon	NNS
1979	3907	5	oil	oil	NN
1979	3907	6	to	to	IN
1979	3907	7	skillet	skillet	NNP
1979	3907	8	and	and	CC
1979	3907	9	heat	heat	VB
1979	3907	10	.	.	.
1979	3908	1	Add	Add	NNP
1979	3908	2	onions	onion	NNS
1979	3908	3	,	,	,
1979	3908	4	ginger	ginger	NN
1979	3908	5	and	and	CC
1979	3908	6	garlic	garlic	NN
1979	3908	7	;	;	:
1979	3908	8	stir	stir	NN
1979	3908	9	-	-	HYPH
1979	3908	10	fry	fry	VB
1979	3908	11	about	about	RB
1979	3908	12	30	30	CD
1979	3908	13	seconds	second	NNS
1979	3908	14	.	.	.
1979	3909	1	Add	add	VB
1979	3909	2	broccoli	broccoli	NN
1979	3909	3	,	,	,
1979	3909	4	carrots	carrot	NNS
1979	3909	5	,	,	,
1979	3909	6	water	water	NN
1979	3909	7	chestnuts	chestnut	NNS
1979	3909	8	,	,	,
1979	3909	9	mushrooms	mushroom	NNS
1979	3909	10	,	,	,
1979	3909	11	and	and	CC
1979	3909	12	cooked	cook	VBD
1979	3909	13	breast	breast	NN
1979	3909	14	cubes	cube	NNS
1979	3909	15	;	;	:
1979	3909	16	stir	stir	NN
1979	3909	17	-	-	HYPH
1979	3909	18	fry	fry	NNP
1979	3909	19	2	2	CD
1979	3909	20	minutes	minute	NNS
1979	3909	21	longer	long	RBR
1979	3909	22	.	.	.
1979	3910	1	Pour	pour	VB
1979	3910	2	soy	soy	NN
1979	3910	3	sauce	sauce	NN
1979	3910	4	mixture	mixture	NN
1979	3910	5	into	into	IN
1979	3910	6	skillet	skillet	NNP
1979	3910	7	and	and	CC
1979	3910	8	cook	cook	NN
1979	3910	9	1	1	CD
1979	3910	10	minute	minute	NN
1979	3910	11	longer	long	RBR
1979	3910	12	or	or	CC
1979	3910	13	until	until	IN
1979	3910	14	slightly	slightly	RB
1979	3910	15	thickened	thicken	VBN
1979	3910	16	.	.	.
1979	3911	1	Stir	stir	VB
1979	3911	2	in	in	IN
1979	3911	3	cashews	cashews	NN
1979	3911	4	.	.	.
1979	3912	1	Serve	serve	VB
1979	3912	2	hot	hot	JJ
1979	3912	3	in	in	IN
1979	3912	4	noodle	noodle	NN
1979	3912	5	basket	basket	NN
1979	3912	6	.	.	.
1979	3913	1	Note	note	NN
1979	3913	2	:	:	:
1979	3913	3	Dish	dish	NN
1979	3913	4	may	may	MD
1979	3913	5	be	be	VB
1979	3913	6	made	make	VBN
1979	3913	7	up	up	RP
1979	3913	8	to	to	TO
1979	3913	9	1	1	CD
1979	3913	10	-	-	HYPH
1979	3913	11	1/2	1/2	CD
1979	3913	12	hours	hour	NNS
1979	3913	13	ahead	ahead	RB
1979	3913	14	,	,	,
1979	3913	15	but	but	CC
1979	3913	16	do	do	VBP
1979	3913	17	not	not	RB
1979	3913	18	add	add	VB
1979	3913	19	cashews	cashew	NNS
1979	3913	20	;	;	:
1979	3913	21	add	add	VB
1979	3913	22	just	just	RB
1979	3913	23	before	before	IN
1979	3913	24	serving	serve	VBG
1979	3913	25	.	.	.
1979	3914	1	Place	place	NN
1979	3914	2	mixture	mixture	NN
1979	3914	3	in	in	IN
1979	3914	4	oven	oven	NN
1979	3914	5	-	-	HYPH
1979	3914	6	to	to	IN
1979	3914	7	-	-	HYPH
1979	3914	8	table	table	NN
1979	3914	9	serving	serving	NN
1979	3914	10	dish	dish	NN
1979	3914	11	;	;	:
1979	3914	12	partially	partially	RB
1979	3914	13	cover	cover	VB
1979	3914	14	and	and	CC
1979	3914	15	reheat	reheat	VBP
1979	3914	16	in	in	IN
1979	3914	17	preheated	preheated	JJ
1979	3914	18	3250F	3250F	NNP
1979	3914	19	oven	oven	VBD
1979	3914	20	for	for	IN
1979	3914	21	20	20	CD
1979	3914	22	minutes	minute	NNS
1979	3914	23	.	.	.
1979	3915	1	Or	or	CC
1979	3915	2	reheat	reheat	VB
1979	3915	3	in	in	IN
1979	3915	4	top	top	NN
1979	3915	5	of	of	IN
1979	3915	6	double	double	JJ
1979	3915	7	boiler	boiler	NN
1979	3915	8	over	over	IN
1979	3915	9	hot	hot	JJ
1979	3915	10	water	water	NN
1979	3915	11	for	for	IN
1979	3915	12	15	15	CD
1979	3915	13	minutes	minute	NNS
1979	3915	14	,	,	,
1979	3915	15	stirring	stir	VBG
1979	3915	16	occasionally	occasionally	RB
1979	3915	17	.	.	.
1979	3916	1	PHOTO	PHOTO	NNP
1979	3916	2	:	:	:
1979	3916	3	Unusual	unusual	JJ
1979	3916	4	presentation	presentation	NN
1979	3916	5	of	of	IN
1979	3916	6	chineese	chineese	JJ
1979	3916	7	food	food	NN
1979	3916	8	in	in	IN
1979	3916	9	noodle	noodle	NN
1979	3916	10	basket	basket	NN
1979	3916	11	NOODLE	NOODLE	NNP
1979	3916	12	BASKET	BASKET	NNP
1979	3916	13	1	1	CD
1979	3916	14	package	package	NN
1979	3916	15	(	(	-LRB-
1979	3916	16	8-ounces	8-ounces	CD
1979	3916	17	)	)	-RRB-
1979	3916	18	spaghetti	spaghetti	NN
1979	3916	19	Oil	oil	NN
1979	3916	20	for	for	IN
1979	3916	21	deep	deep	JJ
1979	3916	22	frying	fry	VBG
1979	3916	23	Cook	Cook	NNP
1979	3916	24	spaghetti	spaghetti	NNS
1979	3916	25	as	as	IN
1979	3916	26	package	package	NN
1979	3916	27	directs	direct	VBZ
1979	3916	28	.	.	.
1979	3917	1	Run	run	VB
1979	3917	2	cooked	cook	VBD
1979	3917	3	spaghetti	spaghetti	NNS
1979	3917	4	under	under	IN
1979	3917	5	cold	cold	JJ
1979	3917	6	water	water	NN
1979	3917	7	;	;	:
1979	3917	8	drain	drain	VB
1979	3917	9	.	.	.
1979	3918	1	Gently	gently	RB
1979	3918	2	toss	toss	VB
1979	3918	3	spaghetti	spaghetti	NNS
1979	3918	4	with	with	IN
1979	3918	5	a	a	DT
1979	3918	6	little	little	JJ
1979	3918	7	oil	oil	NN
1979	3918	8	.	.	.
1979	3919	1	Over	over	IN
1979	3919	2	index	index	NN
1979	3919	3	fingers	finger	NNS
1979	3919	4	,	,	,
1979	3919	5	fold	fold	VB
1979	3919	6	five	five	CD
1979	3919	7	or	or	CC
1979	3919	8	six	six	CD
1979	3919	9	spaghetti	spaghetti	NNS
1979	3919	10	strands	strand	NNS
1979	3919	11	in	in	IN
1979	3919	12	half	half	NN
1979	3919	13	.	.	.
1979	3920	1	Drape	drape	NN
1979	3920	2	folded	fold	VBD
1979	3920	3	spaghetti	spaghetti	NNS
1979	3920	4	over	over	IN
1979	3920	5	edge	edge	NN
1979	3920	6	of	of	IN
1979	3920	7	7-	7-	NN
1979	3920	8	x	x	SYM
1979	3920	9	3	3	CD
1979	3920	10	-	-	SYM
1979	3920	11	1/2-inch	1/2-inch	CD
1979	3920	12	sieve	sieve	NN
1979	3920	13	,	,	,
1979	3920	14	so	so	IN
1979	3920	15	that	that	IN
1979	3920	16	loops	loop	NNS
1979	3920	17	fall	fall	VBP
1979	3920	18	to	to	IN
1979	3920	19	outside	outside	RB
1979	3920	20	of	of	IN
1979	3920	21	sieve	sieve	NN
1979	3920	22	and	and	CC
1979	3920	23	ends	end	VBZ
1979	3920	24	into	into	IN
1979	3920	25	center	center	NN
1979	3920	26	.	.	.
1979	3921	1	Continue	continue	VB
1979	3921	2	to	to	TO
1979	3921	3	place	place	VB
1979	3921	4	folded	fold	VBN
1979	3921	5	spaghetti	spaghetti	NNS
1979	3921	6	(	(	-LRB-
1979	3921	7	5	5	CD
1979	3921	8	to	to	TO
1979	3921	9	6	6	CD
1979	3921	10	strands	strand	NNS
1979	3921	11	at	at	IN
1979	3921	12	a	a	DT
1979	3921	13	time	time	NN
1979	3921	14	)	)	-RRB-
1979	3921	15	around	around	IN
1979	3921	16	edge	edge	NN
1979	3921	17	of	of	IN
1979	3921	18	sieve	sieve	NN
1979	3921	19	.	.	.
1979	3922	1	Intertwine	intertwine	JJ
1979	3922	2	ends	end	NNS
1979	3922	3	of	of	IN
1979	3922	4	spaghetti	spaghetti	NNS
1979	3922	5	in	in	IN
1979	3922	6	center	center	NN
1979	3922	7	to	to	TO
1979	3922	8	form	form	VB
1979	3922	9	a	a	DT
1979	3922	10	woven	weave	VBN
1979	3922	11	pattern	pattern	NN
1979	3922	12	that	that	WDT
1979	3922	13	will	will	MD
1979	3922	14	make	make	VB
1979	3922	15	the	the	DT
1979	3922	16	noodle	noodle	NN
1979	3922	17	basket	basket	NN
1979	3922	18	stronger	strong	JJR
1979	3922	19	and	and	CC
1979	3922	20	prevent	prevent	VB
1979	3922	21	spaghetti	spaghetti	NNS
1979	3922	22	from	from	IN
1979	3922	23	separating	separate	VBG
1979	3922	24	during	during	IN
1979	3922	25	frying	frying	NN
1979	3922	26	.	.	.
1979	3923	1	Extra	extra	JJ
1979	3923	2	spaghetti	spaghetti	NNS
1979	3923	3	can	can	MD
1979	3923	4	be	be	VB
1979	3923	5	added	add	VBN
1979	3923	6	in	in	IN
1979	3923	7	center	center	NN
1979	3923	8	of	of	IN
1979	3923	9	sieve	sieve	NN
1979	3923	10	to	to	TO
1979	3923	11	reinforce	reinforce	VB
1979	3923	12	pattern	pattern	NN
1979	3923	13	.	.	.
1979	3924	1	When	when	WRB
1979	3924	2	basket	basket	NN
1979	3924	3	is	be	VBZ
1979	3924	4	complete	complete	JJ
1979	3924	5	,	,	,
1979	3924	6	place	place	VB
1979	3924	7	another	another	DT
1979	3924	8	sieve	sieve	NN
1979	3924	9	on	on	IN
1979	3924	10	top	top	NN
1979	3924	11	to	to	TO
1979	3924	12	hold	hold	VB
1979	3924	13	in	in	IN
1979	3924	14	place	place	NN
1979	3924	15	.	.	.
1979	3925	1	In	in	IN
1979	3925	2	large	large	JJ
1979	3925	3	saucepan	saucepan	NN
1979	3925	4	,	,	,
1979	3925	5	pour	pour	VBP
1979	3925	6	enough	enough	JJ
1979	3925	7	oil	oil	NN
1979	3925	8	to	to	TO
1979	3925	9	cover	cover	VB
1979	3925	10	sieve	sieve	NN
1979	3925	11	;	;	:
1979	3925	12	over	over	IN
1979	3925	13	medium	medium	NN
1979	3925	14	-	-	HYPH
1979	3925	15	high	high	JJ
1979	3925	16	heat	heat	NN
1979	3925	17	,	,	,
1979	3925	18	heat	heat	NN
1979	3925	19	to	to	IN
1979	3925	20	375oF	375oF	NNP
1979	3925	21	or	or	CC
1979	3925	22	until	until	IN
1979	3925	23	a	a	DT
1979	3925	24	small	small	JJ
1979	3925	25	piece	piece	NN
1979	3925	26	of	of	IN
1979	3925	27	spaghetti	spaghetti	NNS
1979	3925	28	sizzles	sizzle	NNS
1979	3925	29	and	and	CC
1979	3925	30	turns	turn	VBZ
1979	3925	31	golden	golden	JJ
1979	3925	32	when	when	WRB
1979	3925	33	placed	place	VBN
1979	3925	34	in	in	IN
1979	3925	35	oil	oil	NN
1979	3925	36	.	.	.
1979	3926	1	Submerge	submerge	NN
1979	3926	2	sieves	sieve	VBZ
1979	3926	3	,	,	,
1979	3926	4	with	with	IN
1979	3926	5	spaghetti	spaghetti	NNS
1979	3926	6	between	between	RB
1979	3926	7	,	,	,
1979	3926	8	and	and	CC
1979	3926	9	deep	deep	JJ
1979	3926	10	-	-	HYPH
1979	3926	11	fry	fry	NN
1979	3926	12	until	until	IN
1979	3926	13	noodle	noodle	NN
1979	3926	14	basket	basket	NN
1979	3926	15	is	be	VBZ
1979	3926	16	lightly	lightly	RB
1979	3926	17	browned	brown	VBN
1979	3926	18	;	;	:
1979	3926	19	remove	remove	VB
1979	3926	20	and	and	CC
1979	3926	21	drain	drain	VB
1979	3926	22	on	on	IN
1979	3926	23	paper	paper	NN
1979	3926	24	towels	towel	NNS
1979	3926	25	.	.	.
1979	3927	1	Makes	make	VBZ
1979	3927	2	1	1	CD
1979	3927	3	large	large	JJ
1979	3927	4	basket	basket	NN
1979	3927	5	or	or	CC
1979	3927	6	3	3	CD
1979	3927	7	small	small	JJ
1979	3927	8	baskets	basket	NNS
1979	3927	9	(	(	-LRB-
1979	3927	10	4	4	CD
1979	3927	11	x	x	SYM
1979	3927	12	2	2	CD
1979	3927	13	-	-	SYM
1979	3927	14	1/4	1/4	CD
1979	3927	15	)	)	-RRB-
1979	3927	16	Note	note	NN
1979	3927	17	:	:	:
1979	3927	18	To	to	TO
1979	3927	19	make	make	VB
1979	3927	20	smaller	small	JJR
1979	3927	21	baskets	basket	NNS
1979	3927	22	,	,	,
1979	3927	23	drape	drape	NN
1979	3927	24	spaghetti	spaghetti	NNS
1979	3927	25	over	over	IN
1979	3927	26	a	a	DT
1979	3927	27	sieve	sieve	NN
1979	3927	28	measuring	measure	VBG
1979	3927	29	4	4	CD
1979	3927	30	x	x	SYM
1979	3927	31	2	2	CD
1979	3927	32	-	-	SYM
1979	3927	33	1/4-inches	1/4-inches	CD
1979	3927	34	;	;	:
1979	3927	35	repeat	repeat	NN
1979	3927	36	for	for	IN
1979	3927	37	3	3	CD
1979	3927	38	baskets	basket	NNS
1979	3927	39	.	.	.
1979	3928	1	NEW	NEW	NNP
1979	3928	2	YEAR	YEAR	NNP
1979	3928	3	LO	LO	NNP
1979	3928	4	MEINServes	MEINServes	NNP
1979	3928	5	8	8	CD
1979	3928	6	-	-	SYM
1979	3928	7	10	10	CD
1979	3928	8	water	water	NN
1979	3928	9	5	5	CD
1979	3928	10	tablespoons	tablespoon	NNS
1979	3928	11	soy	soy	NN
1979	3928	12	sauce	sauce	NN
1979	3928	13	,	,	,
1979	3928	14	divided	divide	VBD
1979	3928	15	3	3	CD
1979	3928	16	tablespoons	tablespoon	NNS
1979	3928	17	cornstarch	cornstarch	NN
1979	3928	18	,	,	,
1979	3928	19	divided	divide	VBD
1979	3928	20	4	4	CD
1979	3928	21	roaster	roaster	VB
1979	3928	22	boneless	boneless	NN
1979	3928	23	thigh	thigh	NN
1979	3928	24	cutlets	cutlet	NNS
1979	3928	25	,	,	,
1979	3928	26	cut	cut	VBN
1979	3928	27	into	into	IN
1979	3928	28	thin	thin	JJ
1979	3928	29	slices	slice	NNS
1979	3928	30	or	or	CC
1979	3928	31	strips	strip	NNS
1979	3928	32	2	2	CD
1979	3928	33	teaspoons	teaspoon	NNS
1979	3928	34	Chinese	chinese	JJ
1979	3928	35	sesame	sesame	NN
1979	3928	36	oil	oil	NN
1979	3928	37	1	1	CD
1979	3928	38	teaspoon	teaspoon	NN
1979	3928	39	sugar	sugar	NN
1979	3928	40	5	5	CD
1979	3928	41	tablespoons	tablespoon	NNS
1979	3928	42	vegetable	vegetable	NN
1979	3928	43	oil	oil	NN
1979	3928	44	,	,	,
1979	3928	45	divided	divide	VBD
1979	3928	46	1	1	CD
1979	3928	47	cup	cup	NN
1979	3928	48	chopped	chop	VBN
1979	3928	49	scallions	scallion	NNS
1979	3928	50	(	(	-LRB-
1979	3928	51	4	4	CD
1979	3928	52	-	-	SYM
1979	3928	53	5	5	CD
1979	3928	54	)	)	-RRB-
1979	3928	55	2	2	CD
1979	3928	56	cloves	clove	NNS
1979	3928	57	garlic	garlic	NN
1979	3928	58	,	,	,
1979	3928	59	minced	mince	VBD
1979	3928	60	3	3	CD
1979	3928	61	cups	cup	NNS
1979	3928	62	sliced	slice	VBD
1979	3928	63	celery	celery	NN
1979	3928	64	cabbage	cabbage	NN
1979	3928	65	(	(	-LRB-
1979	3928	66	1/4	1/4	CD
1979	3928	67	medium	medium	JJ
1979	3928	68	head	head	NN
1979	3928	69	)	)	-RRB-
1979	3928	70	2	2	CD
1979	3928	71	cups	cup	NNS
1979	3928	72	sliced	slice	VBD
1979	3928	73	celery	celery	NN
1979	3928	74	(	(	-LRB-
1979	3928	75	3	3	CD
1979	3928	76	ribs	rib	NNS
1979	3928	77	)	)	-RRB-
1979	3928	78	2	2	CD
1979	3928	79	cups	cup	NNS
1979	3928	80	carrots	carrot	NNS
1979	3928	81	cut	cut	VBN
1979	3928	82	in	in	IN
1979	3928	83	julienne	julienne	NNP
1979	3928	84	strips	strips	NNP
1979	3928	85	(	(	-LRB-
1979	3928	86	3	3	CD
1979	3928	87	)	)	-RRB-
1979	3928	88	,	,	,
1979	3928	89	blanched	blanch	VBD
1979	3928	90	2	2	CD
1979	3928	91	cups	cup	NNS
1979	3928	92	sliced	slice	VBN
1979	3928	93	mushrooms	mushroom	NNS
1979	3928	94	(	(	-LRB-
1979	3928	95	1/2	1/2	CD
1979	3928	96	pound	pound	NN
1979	3928	97	)	)	-RRB-
1979	3928	98	1	1	CD
1979	3928	99	cup	cup	NN
1979	3928	100	snow	snow	NN
1979	3928	101	peas	pea	NNS
1979	3928	102	,	,	,
1979	3928	103	trimmed	trim	VBD
1979	3928	104	,	,	,
1979	3928	105	cut	cut	VBN
1979	3928	106	into	into	IN
1979	3928	107	1-inch	1-inch	CD
1979	3928	108	pieces	piece	NNS
1979	3928	109	3	3	CD
1979	3928	110	cups	cup	NNS
1979	3928	111	bean	bean	NN
1979	3928	112	sprouts	sprout	NNS
1979	3928	113	3/4	3/4	CD
1979	3928	114	cup	cup	NN
1979	3928	115	sliced	sliced	JJ
1979	3928	116	water	water	NN
1979	3928	117	chestnuts	chestnut	NNS
1979	3928	118	3/4	3/4	CD
1979	3928	119	cup	cup	NNP
1979	3928	120	bamboo	bamboo	NN
1979	3928	121	shoots	shoot	NNS
1979	3928	122	cut	cut	VBN
1979	3928	123	in	in	IN
1979	3928	124	julienne	julienne	NNP
1979	3928	125	strips	strip	VBZ
1979	3928	126	1/2	1/2	CD
1979	3928	127	pound	pound	NN
1979	3928	128	fine	fine	JJ
1979	3928	129	egg	egg	NN
1979	3928	130	noodles	noodle	NNS
1979	3928	131	or	or	CC
1979	3928	132	thin	thin	JJ
1979	3928	133	spaghetti	spaghetti	NNS
1979	3928	134	broken	break	VBN
1979	3928	135	into	into	IN
1979	3928	136	fourths	fourth	NNS
1979	3928	137	,	,	,
1979	3928	138	cooked	cook	VBN
1979	3928	139	,	,	,
1979	3928	140	rinsed	rinse	VBN
1979	3928	141	and	and	CC
1979	3928	142	drained	drain	VBN
1979	3928	143	In	in	IN
1979	3928	144	medium	medium	NN
1979	3928	145	-	-	HYPH
1979	3928	146	sized	sized	JJ
1979	3928	147	bowl	bowl	NN
1979	3928	148	,	,	,
1979	3928	149	combine	combine	VB
1979	3928	150	2	2	CD
1979	3928	151	tablespoons	tablespoon	NNS
1979	3928	152	water	water	NN
1979	3928	153	,	,	,
1979	3928	154	2	2	CD
1979	3928	155	tablespoons	tablespoon	NNS
1979	3928	156	soy	soy	NN
1979	3928	157	sauce	sauce	NN
1979	3928	158	and	and	CC
1979	3928	159	1	1	CD
1979	3928	160	tablespoon	tablespoon	NN
1979	3928	161	cornstarch	cornstarch	NN
1979	3928	162	.	.	.
1979	3929	1	Add	add	VB
1979	3929	2	thigh	thigh	NN
1979	3929	3	pieces	piece	NNS
1979	3929	4	and	and	CC
1979	3929	5	toss	toss	VB
1979	3929	6	until	until	IN
1979	3929	7	well	well	RB
1979	3929	8	coated	coat	VBN
1979	3929	9	;	;	:
1979	3929	10	set	set	VBN
1979	3929	11	aside	aside	RB
1979	3929	12	.	.	.
1979	3930	1	In	in	IN
1979	3930	2	small	small	JJ
1979	3930	3	bowl	bowl	NN
1979	3930	4	,	,	,
1979	3930	5	mix	mix	VB
1979	3930	6	well	well	UH
1979	3930	7	2/3	2/3	CD
1979	3930	8	cup	cup	NN
1979	3930	9	water	water	NN
1979	3930	10	,	,	,
1979	3930	11	remaining	remain	VBG
1979	3930	12	3	3	CD
1979	3930	13	tablespoons	tablespoon	NNS
1979	3930	14	soy	soy	NN
1979	3930	15	sauce	sauce	NN
1979	3930	16	,	,	,
1979	3930	17	remaining	remain	VBG
1979	3930	18	2	2	CD
1979	3930	19	tablespoons	tablespoon	NNS
1979	3930	20	cornstarch	cornstarch	NN
1979	3930	21	,	,	,
1979	3930	22	sesame	sesame	NNP
1979	3930	23	oil	oil	NN
1979	3930	24	,	,	,
1979	3930	25	and	and	CC
1979	3930	26	sugar	sugar	NN
1979	3930	27	;	;	:
1979	3930	28	set	set	VBN
1979	3930	29	aside	aside	RB
1979	3930	30	.	.	.
1979	3931	1	In	in	IN
1979	3931	2	large	large	JJ
1979	3931	3	skillet	skillet	NN
1979	3931	4	or	or	CC
1979	3931	5	wok	wok	NNP
1979	3931	6	over	over	IN
1979	3931	7	medium	medium	NN
1979	3931	8	-	-	HYPH
1979	3931	9	high	high	JJ
1979	3931	10	heat	heat	NN
1979	3931	11	,	,	,
1979	3931	12	heat	heat	NN
1979	3931	13	2	2	CD
1979	3931	14	tablespoons	tablespoon	NNS
1979	3931	15	oil	oil	NN
1979	3931	16	until	until	IN
1979	3931	17	hot	hot	JJ
1979	3931	18	but	but	CC
1979	3931	19	not	not	RB
1979	3931	20	smoking	smoke	VBG
1979	3931	21	.	.	.
1979	3932	1	Add	add	VB
1979	3932	2	thigh	thigh	NN
1979	3932	3	mixture	mixture	NN
1979	3932	4	;	;	:
1979	3932	5	stir	stir	NN
1979	3932	6	-	-	HYPH
1979	3932	7	fry	fry	NNP
1979	3932	8	over	over	IN
1979	3932	9	high	high	JJ
1979	3932	10	heat	heat	NN
1979	3932	11	3	3	CD
1979	3932	12	minutes	minute	NNS
1979	3932	13	.	.	.
1979	3933	1	Remove	remove	VB
1979	3933	2	thigh	thigh	NN
1979	3933	3	meat	meat	NN
1979	3933	4	with	with	IN
1979	3933	5	slotted	slotted	JJ
1979	3933	6	spoon	spoon	NN
1979	3933	7	;	;	:
1979	3933	8	set	set	VBN
1979	3933	9	aside	aside	RB
1979	3933	10	.	.	.
1979	3934	1	Heat	heat	NN
1979	3934	2	remaining	remain	VBG
1979	3934	3	3	3	CD
1979	3934	4	tablespoons	tablespoon	NNS
1979	3934	5	oil	oil	NN
1979	3934	6	in	in	IN
1979	3934	7	skillet	skillet	NN
1979	3934	8	.	.	.
1979	3935	1	Add	add	NN
1979	3935	2	scallions	scallion	NNS
1979	3935	3	and	and	CC
1979	3935	4	garlic	garlic	NN
1979	3935	5	;	;	:
1979	3935	6	stir	stir	NN
1979	3935	7	-	-	HYPH
1979	3935	8	fry	fry	VB
1979	3935	9	about	about	RB
1979	3935	10	30	30	CD
1979	3935	11	seconds	second	NNS
1979	3935	12	.	.	.
1979	3936	1	Add	add	VB
1979	3936	2	celery	celery	NN
1979	3936	3	cabbage	cabbage	NN
1979	3936	4	,	,	,
1979	3936	5	celery	celery	NN
1979	3936	6	,	,	,
1979	3936	7	carrots	carrot	NNS
1979	3936	8	,	,	,
1979	3936	9	mushrooms	mushroom	NNS
1979	3936	10	,	,	,
1979	3936	11	and	and	CC
1979	3936	12	snow	snow	NN
1979	3936	13	peas	pea	NNS
1979	3936	14	;	;	:
1979	3936	15	stir	stir	NN
1979	3936	16	-	-	HYPH
1979	3936	17	fry	fry	NNP
1979	3936	18	over	over	IN
1979	3936	19	medium	medium	JJ
1979	3936	20	heat	heat	NN
1979	3936	21	5	5	CD
1979	3936	22	minutes	minute	NNS
1979	3936	23	or	or	CC
1979	3936	24	until	until	IN
1979	3936	25	vegetables	vegetable	NNS
1979	3936	26	are	be	VBP
1979	3936	27	tender	tender	JJ
1979	3936	28	-	-	HYPH
1979	3936	29	crisp	crisp	JJ
1979	3936	30	.	.	.
1979	3937	1	(	(	-LRB-
1979	3937	2	Add	Add	NNP
1979	3937	3	1	1	CD
1979	3937	4	-	-	HYPH
1979	3937	5	2	2	CD
1979	3937	6	tablespoons	tablespoon	NNS
1979	3937	7	water	water	NN
1979	3937	8	,	,	,
1979	3937	9	if	if	IN
1979	3937	10	needed	need	VBN
1979	3937	11	)	)	-RRB-
1979	3937	12	.	.	.
1979	3938	1	Add	add	VB
1979	3938	2	bean	bean	NN
1979	3938	3	sprouts	sprout	NNS
1979	3938	4	,	,	,
1979	3938	5	water	water	NN
1979	3938	6	chestnuts	chestnut	NNS
1979	3938	7	and	and	CC
1979	3938	8	bamboo	bamboo	NN
1979	3938	9	shoots	shoot	NNS
1979	3938	10	;	;	:
1979	3938	11	stir	stir	NNP
1979	3938	12	-	-	HYPH
1979	3938	13	fry	fry	NNP
1979	3938	14	2	2	CD
1979	3938	15	minutes	minute	NNS
1979	3938	16	.	.	.
1979	3939	1	Stir	stir	VB
1979	3939	2	in	in	IN
1979	3939	3	thigh	thigh	NN
1979	3939	4	meat	meat	NN
1979	3939	5	and	and	CC
1979	3939	6	spaghetti	spaghetti	NNS
1979	3939	7	.	.	.
1979	3940	1	Add	add	VB
1979	3940	2	cornstarch	cornstarch	NN
1979	3940	3	mixture	mixture	NN
1979	3940	4	and	and	CC
1979	3940	5	cook	cook	NN
1979	3940	6	until	until	IN
1979	3940	7	sauce	sauce	NN
1979	3940	8	has	have	VBZ
1979	3940	9	thickened	thicken	VBN
1979	3940	10	.	.	.
1979	3941	1	Serve	serve	VB
1979	3941	2	immediately	immediately	RB
1979	3941	3	.	.	.
1979	3942	1	PHOTO	photo	UH
1979	3942	2	:	:	:
1979	3942	3	Create	create	VB
1979	3942	4	a	a	DT
1979	3942	5	meal	meal	NN
1979	3942	6	in	in	IN
1979	3942	7	the	the	DT
1979	3942	8	Chinese	chinese	JJ
1979	3942	9	tradition	tradition	NN
1979	3942	10	with	with	IN
1979	3942	11	fresh	fresh	JJ
1979	3942	12	Cornish	cornish	JJ
1979	3942	13	hens	hen	NNS
1979	3942	14	Peking	peke	VBG
1979	3942	15	-	-	HYPH
1979	3942	16	style	style	NN
1979	3942	17	,	,	,
1979	3942	18	served	serve	VBD
1979	3942	19	with	with	IN
1979	3942	20	stir	stir	NN
1979	3942	21	-	-	HYPH
1979	3942	22	fried	fry	VBN
1979	3942	23	vegetables	vegetable	NNS
1979	3942	24	PEKING	peke	VBG
1979	3942	25	CORNISH	CORNISH	NNS
1979	3942	26	HENS	hen	NNS
1979	3942	27	WITH	with	IN
1979	3942	28	SCALLION	scallion	NN
1979	3942	29	SAUCEServes	sauceserve	VBZ
1979	3942	30	4	4	CD
1979	3942	31	4	4	CD
1979	3942	32	fresh	fresh	JJ
1979	3942	33	Cornish	cornish	JJ
1979	3942	34	game	game	NN
1979	3942	35	hens	hen	VBZ
1979	3942	36	6	6	CD
1979	3942	37	cups	cup	NNS
1979	3942	38	water	water	NN
1979	3942	39	1/4	1/4	CD
1979	3942	40	cup	cup	NN
1979	3942	41	honey	honey	NN
1979	3942	42	4	4	CD
1979	3942	43	-	-	HYPH
1979	3942	44	1/4-inch	1/4-inch	CD
1979	3942	45	-	-	HYPH
1979	3942	46	thick	thick	JJ
1979	3942	47	slices	slice	NNS
1979	3942	48	fresh	fresh	JJ
1979	3942	49	ginger	ginger	NN
1979	3942	50	4	4	CD
1979	3942	51	skewers	skewer	NNS
1979	3942	52	(	(	-LRB-
1979	3942	53	approximately	approximately	RB
1979	3942	54	8-inches	8-inches	CD
1979	3942	55	long	long	JJ
1979	3942	56	)	)	-RRB-
1979	3942	57	Remove	remove	VB
1979	3942	58	giblets	giblet	NNS
1979	3942	59	.	.	.
1979	3943	1	Pat	Pat	NNP
1979	3943	2	hens	hen	VBZ
1979	3943	3	dry	dry	VBP
1979	3943	4	.	.	.
1979	3944	1	Bring	bring	VB
1979	3944	2	water	water	NN
1979	3944	3	to	to	IN
1979	3944	4	a	a	DT
1979	3944	5	boil	boil	NN
1979	3944	6	in	in	IN
1979	3944	7	large	large	JJ
1979	3944	8	saucepan	saucepan	NN
1979	3944	9	.	.	.
1979	3945	1	When	when	WRB
1979	3945	2	boiling	boil	VBG
1979	3945	3	,	,	,
1979	3945	4	add	add	VB
1979	3945	5	honey	honey	NN
1979	3945	6	and	and	CC
1979	3945	7	stir	stir	NN
1979	3945	8	.	.	.
1979	3946	1	One	one	CD
1979	3946	2	at	at	IN
1979	3946	3	a	a	DT
1979	3946	4	time	time	NN
1979	3946	5	,	,	,
1979	3946	6	lower	lower	VB
1979	3946	7	each	each	DT
1979	3946	8	bird	bird	NN
1979	3946	9	into	into	IN
1979	3946	10	honey	honey	NN
1979	3946	11	bath	bath	NN
1979	3946	12	,	,	,
1979	3946	13	quickly	quickly	RB
1979	3946	14	turning	turn	VBG
1979	3946	15	it	-PRON-	PRP
1979	3946	16	completely	completely	RB
1979	3946	17	over	over	RB
1979	3946	18	to	to	TO
1979	3946	19	evenly	evenly	RB
1979	3946	20	coat	coat	VB
1979	3946	21	with	with	IN
1979	3946	22	liquid	liquid	NN
1979	3946	23	.	.	.
1979	3947	1	Immediately	immediately	RB
1979	3947	2	remove	remove	VB
1979	3947	3	and	and	CC
1979	3947	4	place	place	VB
1979	3947	5	a	a	DT
1979	3947	6	slice	slice	NN
1979	3947	7	of	of	IN
1979	3947	8	ginger	ginger	NN
1979	3947	9	in	in	IN
1979	3947	10	each	each	DT
1979	3947	11	bird	bird	NN
1979	3947	12	.	.	.
1979	3948	1	Let	let	VB
1979	3948	2	hens	hen	NNS
1979	3948	3	dry	dry	VB
1979	3948	4	on	on	IN
1979	3948	5	metal	metal	NN
1979	3948	6	rack	rack	NN
1979	3948	7	for	for	IN
1979	3948	8	10	10	CD
1979	3948	9	minutes	minute	NNS
1979	3948	10	.	.	.
1979	3949	1	Place	place	NN
1979	3949	2	in	in	IN
1979	3949	3	roasting	roast	VBG
1979	3949	4	pan	pan	NN
1979	3949	5	with	with	IN
1979	3949	6	wings	wing	NNS
1979	3949	7	folded	fold	VBN
1979	3949	8	back	back	RB
1979	3949	9	.	.	.
1979	3950	1	Push	push	VB
1979	3950	2	tail	tail	NN
1979	3950	3	into	into	IN
1979	3950	4	body	body	NN
1979	3950	5	cavity	cavity	NN
1979	3950	6	,	,	,
1979	3950	7	then	then	RB
1979	3950	8	run	run	VB
1979	3950	9	skewer	skewer	NN
1979	3950	10	through	through	IN
1979	3950	11	meaty	meaty	NNP
1979	3950	12	part	part	NN
1979	3950	13	of	of	IN
1979	3950	14	drumsticks	drumstick	NNS
1979	3950	15	underneath	underneath	IN
1979	3950	16	bone	bone	NN
1979	3950	17	,	,	,
1979	3950	18	skewering	skewer	VBG
1979	3950	19	the	the	DT
1979	3950	20	tail	tail	NN
1979	3950	21	.	.	.
1979	3951	1	(	(	-LRB-
1979	3951	2	If	if	IN
1979	3951	3	wood	wood	NN
1979	3951	4	skewers	skewer	NNS
1979	3951	5	are	be	VBP
1979	3951	6	used	use	VBN
1979	3951	7	,	,	,
1979	3951	8	cover	cover	VB
1979	3951	9	ends	end	NNS
1979	3951	10	with	with	IN
1979	3951	11	foil	foil	NN
1979	3951	12	to	to	TO
1979	3951	13	prevent	prevent	VB
1979	3951	14	burning	burning	NN
1979	3951	15	.	.	.
1979	3951	16	)	)	-RRB-
1979	3952	1	Cook	cook	VB
1979	3952	2	in	in	IN
1979	3952	3	preheated	preheated	JJ
1979	3952	4	350F	350f	CD
1979	3952	5	oven	oven	NN
1979	3952	6	for	for	IN
1979	3952	7	1	1	CD
1979	3952	8	hour	hour	NN
1979	3952	9	until	until	IN
1979	3952	10	tender	tender	NN
1979	3952	11	.	.	.
1979	3953	1	Combine	combine	VB
1979	3953	2	sauce	sauce	NN
1979	3953	3	ingredients	ingredient	NNS
1979	3953	4	and	and	CC
1979	3953	5	serve	serve	VB
1979	3953	6	with	with	IN
1979	3953	7	hens	hen	NNS
1979	3953	8	.	.	.
1979	3954	1	SCALLION	SCALLION	NNP
1979	3954	2	SAUCE	SAUCE	VBD
1979	3954	3	1/2	1/2	CD
1979	3954	4	cup	cup	NN
1979	3954	5	soy	soy	NN
1979	3954	6	sauce	sauce	NN
1979	3954	7	2	2	CD
1979	3954	8	tablespoons	tablespoon	NNS
1979	3954	9	dry	dry	JJ
1979	3954	10	sherry	sherry	NN
1979	3954	11	2	2	CD
1979	3954	12	tablespoons	tablespoon	NNS
1979	3954	13	fresh	fresh	JJ
1979	3954	14	orange	orange	NN
1979	3954	15	juice	juice	NN
1979	3954	16	1	1	CD
1979	3954	17	teaspoon	teaspoon	NN
1979	3954	18	grated	grate	VBD
1979	3954	19	orange	orange	NNP
1979	3954	20	rind	rind	NNP
1979	3954	21	1	1	CD
1979	3954	22	teaspoon	teaspoon	NN
1979	3954	23	sugar	sugar	NN
1979	3954	24	2	2	CD
1979	3954	25	scallions	scallion	NNS
1979	3954	26	thinly	thinly	RB
1979	3954	27	sliced	slice	VBD
1979	3954	28	Stir	Stir	NNP
1979	3954	29	-	-	HYPH
1979	3954	30	frying	frying	NN
1979	3954	31	is	be	VBZ
1979	3954	32	a	a	DT
1979	3954	33	classic	classic	JJ
1979	3954	34	Chinese	chinese	JJ
1979	3954	35	cooking	cooking	NN
1979	3954	36	technique	technique	NN
1979	3954	37	in	in	IN
1979	3954	38	which	which	WDT
1979	3954	39	food	food	NN
1979	3954	40	is	be	VBZ
1979	3954	41	quickly	quickly	RB
1979	3954	42	cooked	cook	VBN
1979	3954	43	over	over	IN
1979	3954	44	high	high	JJ
1979	3954	45	heat	heat	NN
1979	3954	46	to	to	TO
1979	3954	47	retain	retain	VB
1979	3954	48	flavor	flavor	NN
1979	3954	49	and	and	CC
1979	3954	50	crispness	crispness	NN
1979	3954	51	.	.	.
1979	3955	1	In	in	IN
1979	3955	2	a	a	DT
1979	3955	3	wok	wok	NN
1979	3955	4	or	or	CC
1979	3955	5	skillet	skillet	JJ
1979	3955	6	,	,	,
1979	3955	7	saute	saute	NNP
1979	3955	8	chopped	chop	VBN
1979	3955	9	broccoli	broccoli	NNP
1979	3955	10	,	,	,
1979	3955	11	green	green	JJ
1979	3955	12	beans	bean	NNS
1979	3955	13	,	,	,
1979	3955	14	celery	celery	NN
1979	3955	15	and	and	CC
1979	3955	16	bean	bean	NN
1979	3955	17	sprouts	sprout	NNS
1979	3955	18	in	in	IN
1979	3955	19	a	a	DT
1979	3955	20	small	small	JJ
1979	3955	21	amount	amount	NN
1979	3955	22	of	of	IN
1979	3955	23	peanut	peanut	NN
1979	3955	24	oil	oil	NN
1979	3955	25	for	for	IN
1979	3955	26	about	about	RB
1979	3955	27	5	5	CD
1979	3955	28	minutes	minute	NNS
1979	3955	29	,	,	,
1979	3955	30	stirring	stir	VBG
1979	3955	31	frequently	frequently	RB
1979	3955	32	.	.	.
1979	3956	1	Flavor	flavor	NN
1979	3956	2	with	with	IN
1979	3956	3	soy	soy	NN
1979	3956	4	sauce	sauce	NN
1979	3956	5	and	and	CC
1979	3956	6	serve	serve	VB
1979	3956	7	.	.	.
1979	3957	1	STIR	STIR	NNP
1979	3957	2	-	-	HYPH
1979	3957	3	FRIED	FRIED	NNP
1979	3957	4	VEGETABLESServes	vegetablesserve	NNS
1979	3957	5	4	4	CD
1979	3957	6	1/2	1/2	CD
1979	3957	7	cup	cup	NN
1979	3957	8	bias	bias	NN
1979	3957	9	-	-	HYPH
1979	3957	10	cut	cut	VBN
1979	3957	11	bite	bite	NN
1979	3957	12	-	-	HYPH
1979	3957	13	size	size	NN
1979	3957	14	carrot	carrot	NN
1979	3957	15	pieces	piece	NNS
1979	3957	16	1/2	1/2	CD
1979	3957	17	cup	cup	NN
1979	3957	18	broccoli	broccoli	NNP
1979	3957	19	flowerets	floweret	NNS
1979	3957	20	1/2	1/2	CD
1979	3957	21	cup	cup	NN
1979	3957	22	bias	bias	NN
1979	3957	23	-	-	HYPH
1979	3957	24	cut	cut	VBN
1979	3957	25	green	green	JJ
1979	3957	26	beans	bean	NNS
1979	3957	27	1/2	1/2	CD
1979	3957	28	cup	cup	NN
1979	3957	29	celery	celery	NN
1979	3957	30	thinly	thinly	RB
1979	3957	31	sliced	slice	VBN
1979	3957	32	at	at	IN
1979	3957	33	an	an	DT
1979	3957	34	angle	angle	NN
1979	3957	35	1/2	1/2	CD
1979	3957	36	cup	cup	NN
1979	3957	37	snow	snow	NN
1979	3957	38	peas	pea	NNS
1979	3957	39	2	2	CD
1979	3957	40	-	-	SYM
1979	3957	41	3	3	CD
1979	3957	42	tablespoons	tablespoon	NNS
1979	3957	43	peanut	peanut	NN
1979	3957	44	oil	oil	NN
1979	3957	45	1	1	CD
1979	3957	46	clove	clove	NN
1979	3957	47	garlic	garlic	NN
1979	3957	48	peeled	peel	VBN
1979	3957	49	and	and	CC
1979	3957	50	lightly	lightly	RB
1979	3957	51	crushed	crush	VBN
1979	3957	52	(	(	-LRB-
1979	3957	53	optional	optional	JJ
1979	3957	54	)	)	-RRB-
1979	3957	55	1	1	CD
1979	3957	56	-	-	HYPH
1979	3957	57	1/4-inch	1/4-inch	CD
1979	3957	58	thick	thick	JJ
1979	3957	59	slice	slice	NN
1979	3957	60	fresh	fresh	JJ
1979	3957	61	ginger	ginger	NN
1979	3957	62	(	(	-LRB-
1979	3957	63	optional	optional	JJ
1979	3957	64	)	)	-RRB-
1979	3957	65	Soy	Soy	NNP
1979	3957	66	sauce	sauce	NN
1979	3957	67	to	to	TO
1979	3957	68	taste	taste	VB
1979	3957	69	In	in	IN
1979	3957	70	a	a	DT
1979	3957	71	saucepan	saucepan	NN
1979	3957	72	bring	bring	NN
1979	3957	73	1	1	CD
1979	3957	74	quart	quart	NN
1979	3957	75	of	of	IN
1979	3957	76	water	water	NN
1979	3957	77	to	to	IN
1979	3957	78	a	a	DT
1979	3957	79	boil	boil	NN
1979	3957	80	,	,	,
1979	3957	81	add	add	VB
1979	3957	82	carrots	carrot	NNS
1979	3957	83	,	,	,
1979	3957	84	and	and	CC
1979	3957	85	cook	cook	NN
1979	3957	86	for	for	IN
1979	3957	87	2	2	CD
1979	3957	88	minutes	minute	NNS
1979	3957	89	.	.	.
1979	3958	1	Drain	drain	VB
1979	3958	2	and	and	CC
1979	3958	3	rinse	rinse	NN
1979	3958	4	under	under	IN
1979	3958	5	cold	cold	JJ
1979	3958	6	running	running	NN
1979	3958	7	water	water	NN
1979	3958	8	,	,	,
1979	3958	9	then	then	RB
1979	3958	10	pat	pat	VB
1979	3958	11	dry	dry	JJ
1979	3958	12	with	with	IN
1979	3958	13	paper	paper	NN
1979	3958	14	towels	towel	NNS
1979	3958	15	.	.	.
1979	3959	1	To	to	IN
1979	3959	2	a	a	DT
1979	3959	3	heated	heated	JJ
1979	3959	4	wok	wok	NN
1979	3959	5	or	or	CC
1979	3959	6	iron	iron	NN
1979	3959	7	skillet	skillet	NN
1979	3959	8	add	add	VB
1979	3959	9	2	2	CD
1979	3959	10	tablespoons	tablespoon	NNS
1979	3959	11	peanut	peanut	NN
1979	3959	12	oil	oil	NN
1979	3959	13	and	and	CC
1979	3959	14	optional	optional	JJ
1979	3959	15	garlic	garlic	NN
1979	3959	16	and	and	CC
1979	3959	17	ginger	ginger	NN
1979	3959	18	.	.	.
1979	3960	1	When	when	WRB
1979	3960	2	oil	oil	NN
1979	3960	3	is	be	VBZ
1979	3960	4	hot	hot	JJ
1979	3960	5	,	,	,
1979	3960	6	add	add	VB
1979	3960	7	well	well	RB
1979	3960	8	dried	dry	VBN
1979	3960	9	carrots	carrot	NNS
1979	3960	10	and	and	CC
1979	3960	11	saute	saute	VB
1979	3960	12	for	for	IN
1979	3960	13	2	2	CD
1979	3960	14	minutes	minute	NNS
1979	3960	15	.	.	.
1979	3961	1	Quickly	quickly	RB
1979	3961	2	remove	remove	VB
1979	3961	3	carrots	carrot	NNS
1979	3961	4	with	with	IN
1979	3961	5	a	a	DT
1979	3961	6	slotted	slotted	JJ
1979	3961	7	spoon	spoon	NN
1979	3961	8	and	and	CC
1979	3961	9	arrange	arrange	NN
1979	3961	10	on	on	IN
1979	3961	11	a	a	DT
1979	3961	12	serving	serve	VBG
1979	3961	13	platter	platter	NN
1979	3961	14	,	,	,
1979	3961	15	then	then	RB
1979	3961	16	continue	continue	VB
1979	3961	17	in	in	IN
1979	3961	18	the	the	DT
1979	3961	19	same	same	JJ
1979	3961	20	manner	manner	NN
1979	3961	21	cooking	cook	VBG
1979	3961	22	the	the	DT
1979	3961	23	broccoli	broccoli	NNP
1979	3961	24	and	and	CC
1979	3961	25	green	green	JJ
1979	3961	26	beans	bean	NNS
1979	3961	27	,	,	,
1979	3961	28	each	each	DT
1979	3961	29	for	for	IN
1979	3961	30	2	2	CD
1979	3961	31	minutes	minute	NNS
1979	3961	32	and	and	CC
1979	3961	33	the	the	DT
1979	3961	34	celery	celery	NN
1979	3961	35	and	and	CC
1979	3961	36	snowpeas	snowpea	NNS
1979	3961	37	each	each	DT
1979	3961	38	for	for	IN
1979	3961	39	1	1	CD
1979	3961	40	minute	minute	NN
1979	3961	41	.	.	.
1979	3962	1	Add	add	VB
1979	3962	2	more	more	JJR
1979	3962	3	oil	oil	NN
1979	3962	4	as	as	IN
1979	3962	5	necessary	necessary	JJ
1979	3962	6	and	and	CC
1979	3962	7	remove	remove	VB
1979	3962	8	garlic	garlic	NN
1979	3962	9	and	and	CC
1979	3962	10	ginger	ginger	NN
1979	3962	11	if	if	IN
1979	3962	12	they	-PRON-	PRP
1979	3962	13	start	start	VBP
1979	3962	14	to	to	TO
1979	3962	15	burn	burn	VB
1979	3962	16	.	.	.
1979	3963	1	When	when	WRB
1979	3963	2	all	all	DT
1979	3963	3	of	of	IN
1979	3963	4	the	the	DT
1979	3963	5	vegetables	vegetable	NNS
1979	3963	6	have	have	VBP
1979	3963	7	been	be	VBN
1979	3963	8	arranged	arrange	VBN
1979	3963	9	,	,	,
1979	3963	10	sprinkle	sprinkle	VB
1979	3963	11	lightly	lightly	RB
1979	3963	12	with	with	IN
1979	3963	13	soy	soy	NN
1979	3963	14	sauce	sauce	NN
1979	3963	15	and	and	CC
1979	3963	16	serve	serve	VB
1979	3963	17	immediately	immediately	RB
1979	3963	18	.	.	.
1979	3964	1	ELEGANT	ELEGANT	NNP
1979	3964	2	DINNER	DINNER	NNP
1979	3964	3	FOR	for	IN
1979	3964	4	TWO	two	CD
1979	3964	5	PHOTO	PHOTO	NNP
1979	3964	6	CAPTION	caption	NN
1979	3964	7	:	:	:
1979	3964	8	On	on	IN
1979	3964	9	Valentine	Valentine	NNP
1979	3964	10	's	's	POS
1979	3964	11	Day	Day	NNP
1979	3964	12	,	,	,
1979	3964	13	show	show	VB
1979	3964	14	your	-PRON-	PRP$
1979	3964	15	loved	love	VBN
1979	3964	16	one	one	NN
1979	3964	17	you	-PRON-	PRP
1979	3964	18	care	care	VBP
1979	3964	19	by	by	IN
1979	3964	20	serving	serve	VBG
1979	3964	21	Cornish	Cornish	NNP
1979	3964	22	Hens	Hens	NNP
1979	3964	23	Sheherezade	Sheherezade	NNP
1979	3964	24	and	and	CC
1979	3964	25	Tender	Tender	NNP
1979	3964	26	-	-	HYPH
1979	3964	27	Hearts	Hearts	NNPS
1979	3964	28	Salad	Salad	NNP
1979	3964	29	.	.	.
1979	3965	1	There	there	EX
1979	3965	2	's	be	VBZ
1979	3965	3	a	a	DT
1979	3965	4	hearts	heart	NNS
1979	3965	5	and	and	CC
1979	3965	6	Valentines	valentine	NNS
1979	3965	7	connection	connection	NN
1979	3965	8	today	today	NN
1979	3965	9	that	that	IN
1979	3965	10	Great	Great	NNP
1979	3965	11	Grandmother	Grandmother	NNP
1979	3965	12	never	never	RB
1979	3965	13	considered	consider	VBD
1979	3965	14	.	.	.
1979	3966	1	Given	give	VBN
1979	3966	2	what	what	WP
1979	3966	3	we	-PRON-	PRP
1979	3966	4	now	now	RB
1979	3966	5	know	know	VBP
1979	3966	6	about	about	IN
1979	3966	7	diet	diet	NN
1979	3966	8	and	and	CC
1979	3966	9	heart	heart	NN
1979	3966	10	disease	disease	NN
1979	3966	11	,	,	,
1979	3966	12	it	-PRON-	PRP
1979	3966	13	's	be	VBZ
1979	3966	14	more	more	RBR
1979	3966	15	true	true	JJ
1979	3966	16	than	than	IN
1979	3966	17	ever	ever	RB
1979	3966	18	that	that	IN
1979	3966	19	the	the	DT
1979	3966	20	way	way	NN
1979	3966	21	to	to	IN
1979	3966	22	a	a	DT
1979	3966	23	man	man	NN
1979	3966	24	's	's	POS
1979	3966	25	heart	heart	NN
1979	3966	26	really	really	RB
1979	3966	27	is	be	VBZ
1979	3966	28	through	through	IN
1979	3966	29	his	-PRON-	PRP$
1979	3966	30	stomach	stomach	NN
1979	3966	31	.	.	.
1979	3967	1	In	in	IN
1979	3967	2	the	the	DT
1979	3967	3	case	case	NN
1979	3967	4	of	of	IN
1979	3967	5	my	-PRON-	PRP$
1979	3967	6	husband	husband	NN
1979	3967	7	,	,	,
1979	3967	8	I	-PRON-	PRP
1979	3967	9	think	think	VBP
1979	3967	10	it	-PRON-	PRP
1979	3967	11	's	be	VBZ
1979	3967	12	certainly	certainly	RB
1979	3967	13	true	true	JJ
1979	3967	14	.	.	.
1979	3968	1	To	to	TO
1979	3968	2	be	be	VB
1979	3968	3	honest	honest	JJ
1979	3968	4	,	,	,
1979	3968	5	Frank	Frank	NNP
1979	3968	6	is	be	VBZ
1979	3968	7	not	not	RB
1979	3968	8	what	what	WP
1979	3968	9	you	-PRON-	PRP
1979	3968	10	'd	'd	MD
1979	3968	11	call	call	VB
1979	3968	12	a	a	DT
1979	3968	13	heavy	heavy	JJ
1979	3968	14	duty	duty	NN
1979	3968	15	romantic	romantic	NN
1979	3968	16	.	.	.
1979	3969	1	On	on	IN
1979	3969	2	Valentines	Valentines	NNP
1979	3969	3	Day	Day	NNP
1979	3969	4	he	-PRON-	PRP
1979	3969	5	does	do	VBZ
1979	3969	6	give	give	VB
1979	3969	7	me	-PRON-	PRP
1979	3969	8	roses	rose	NNS
1979	3969	9	,	,	,
1979	3969	10	but	but	CC
1979	3969	11	I	-PRON-	PRP
1979	3969	12	've	have	VB
1979	3969	13	wondered	wonder	VBN
1979	3969	14	if	if	IN
1979	3969	15	the	the	DT
1979	3969	16	flowers	flower	NNS
1979	3969	17	appear	appear	VBP
1979	3969	18	because	because	IN
1979	3969	19	his	-PRON-	PRP$
1979	3969	20	secretary	secretary	NN
1979	3969	21	,	,	,
1979	3969	22	Elaine	Elaine	NNP
1979	3969	23	Barnes	Barnes	NNPS
1979	3969	24	,	,	,
1979	3969	25	puts	put	VBZ
1979	3969	26	him	-PRON-	PRP
1979	3969	27	up	up	RP
1979	3969	28	to	to	IN
1979	3969	29	it	-PRON-	PRP
1979	3969	30	.	.	.
1979	3970	1	I	-PRON-	PRP
1979	3970	2	also	also	RB
1979	3970	3	get	get	VBP
1979	3970	4	a	a	DT
1979	3970	5	wonderfully	wonderfully	RB
1979	3970	6	romantic	romantic	JJ
1979	3970	7	Valentine	Valentine	NNP
1979	3970	8	's	's	POS
1979	3970	9	card	card	NN
1979	3970	10	,	,	,
1979	3970	11	but	but	CC
1979	3970	12	for	for	IN
1979	3970	13	all	all	DT
1979	3970	14	I	-PRON-	PRP
1979	3970	15	know	know	VBP
1979	3970	16	Elaine	Elaine	NNP
1979	3970	17	may	may	MD
1979	3970	18	choose	choose	VB
1979	3970	19	it	-PRON-	PRP
1979	3970	20	for	for	IN
1979	3970	21	him	-PRON-	PRP
1979	3970	22	.	.	.
1979	3971	1	In	in	IN
1979	3971	2	my	-PRON-	PRP$
1979	3971	3	heart	heart	NN
1979	3971	4	of	of	IN
1979	3971	5	hearts	heart	NNS
1979	3971	6	,	,	,
1979	3971	7	I	-PRON-	PRP
1979	3971	8	think	think	VBP
1979	3971	9	he	-PRON-	PRP
1979	3971	10	enjoys	enjoy	VBZ
1979	3971	11	Valentine	Valentine	NNP
1979	3971	12	's	's	POS
1979	3971	13	Day	Day	NNP
1979	3971	14	,	,	,
1979	3971	15	but	but	CC
1979	3971	16	is	be	VBZ
1979	3971	17	more	more	RBR
1979	3971	18	turned	turn	VBN
1979	3971	19	on	on	RP
1979	3971	20	by	by	IN
1979	3971	21	the	the	DT
1979	3971	22	health	health	NN
1979	3971	23	aspect	aspect	NN
1979	3971	24	of	of	IN
1979	3971	25	the	the	DT
1979	3971	26	menu	menu	NN
1979	3971	27	that	that	WDT
1979	3971	28	follows	follow	VBZ
1979	3971	29	than	than	IN
1979	3971	30	with	with	IN
1979	3971	31	any	any	DT
1979	3971	32	flowers	flower	NNS
1979	3971	33	or	or	CC
1979	3971	34	valentines	valentine	NNS
1979	3971	35	.	.	.
1979	3972	1	February	February	NNP
1979	3972	2	has	have	VBZ
1979	3972	3	been	be	VBN
1979	3972	4	celebrated	celebrate	VBN
1979	3972	5	as	as	IN
1979	3972	6	National	National	NNP
1979	3972	7	Heart	Heart	NNP
1979	3972	8	Month	Month	NNP
1979	3972	9	since	since	IN
1979	3972	10	1962	1962	CD
1979	3972	11	.	.	.
1979	3973	1	What	what	WP
1979	3973	2	better	well	JJR
1979	3973	3	time	time	NN
1979	3973	4	than	than	IN
1979	3973	5	February	February	NNP
1979	3973	6	to	to	TO
1979	3973	7	pamper	pamper	VB
1979	3973	8	a	a	DT
1979	3973	9	loved	love	VBN
1979	3973	10	one	one	NN
1979	3973	11	's	's	POS
1979	3973	12	heart	heart	NN
1979	3973	13	--	--	:
1979	3973	14	or	or	CC
1979	3973	15	your	-PRON-	PRP$
1979	3973	16	own	own	JJ
1979	3973	17	--	--	:
1979	3973	18	than	than	IN
1979	3973	19	the	the	DT
1979	3973	20	season	season	NN
1979	3973	21	for	for	IN
1979	3973	22	lovers	lover	NNS
1979	3973	23	?	?	.
1979	3974	1	Here	here	RB
1979	3974	2	's	be	VBZ
1979	3974	3	a	a	DT
1979	3974	4	special	special	JJ
1979	3974	5	February	February	NNP
1979	3974	6	14	14	CD
1979	3974	7	dinner	dinner	NN
1979	3974	8	for	for	IN
1979	3974	9	your	-PRON-	PRP$
1979	3974	10	Valentine	Valentine	NNP
1979	3974	11	,	,	,
1979	3974	12	one	one	CD
1979	3974	13	with	with	IN
1979	3974	14	an	an	DT
1979	3974	15	elegant	elegant	JJ
1979	3974	16	menu	menu	NN
1979	3974	17	for	for	IN
1979	3974	18	two	two	CD
1979	3974	19	that	that	WDT
1979	3974	20	encourages	encourage	VBZ
1979	3974	21	love	love	NN
1979	3974	22	,	,	,
1979	3974	23	devotion	devotion	NN
1979	3974	24	and	and	CC
1979	3974	25	good	good	JJ
1979	3974	26	health	health	NN
1979	3974	27	.	.	.
1979	3975	1	To	to	TO
1979	3975	2	star	star	VB
1979	3975	3	at	at	IN
1979	3975	4	the	the	DT
1979	3975	5	meal	meal	NN
1979	3975	6	,	,	,
1979	3975	7	serve	serve	VB
1979	3975	8	Cornish	Cornish	NNP
1979	3975	9	Hens	Hens	NNP
1979	3975	10	Sheherazade	Sheherazade	NNP
1979	3975	11	,	,	,
1979	3975	12	a	a	DT
1979	3975	13	romantic	romantic	JJ
1979	3975	14	choice	choice	NN
1979	3975	15	because	because	IN
1979	3975	16	fresh	fresh	JJ
1979	3975	17	hens	hen	NNS
1979	3975	18	,	,	,
1979	3975	19	like	like	IN
1979	3975	20	love	love	NN
1979	3975	21	birds	bird	NNS
1979	3975	22	,	,	,
1979	3975	23	come	come	VBN
1979	3975	24	in	in	IN
1979	3975	25	pairs	pair	NNS
1979	3975	26	.	.	.
1979	3976	1	They	-PRON-	PRP
1979	3976	2	also	also	RB
1979	3976	3	are	be	VBP
1979	3976	4	low	low	JJ
1979	3976	5	in	in	IN
1979	3976	6	calories	calorie	NNS
1979	3976	7	,	,	,
1979	3976	8	fat	fat	NN
1979	3976	9	,	,	,
1979	3976	10	cholesterol	cholesterol	NN
1979	3976	11	,	,	,
1979	3976	12	and	and	CC
1979	3976	13	sodium	sodium	NN
1979	3976	14	.	.	.
1979	3977	1	To	to	TO
1979	3977	2	surround	surround	VB
1979	3977	3	the	the	DT
1979	3977	4	birds	bird	NNS
1979	3977	5	with	with	IN
1979	3977	6	beauty	beauty	NN
1979	3977	7	and	and	CC
1979	3977	8	good	good	JJ
1979	3977	9	nutrition	nutrition	NN
1979	3977	10	,	,	,
1979	3977	11	you	-PRON-	PRP
1979	3977	12	could	could	MD
1979	3977	13	make	make	VB
1979	3977	14	a	a	DT
1979	3977	15	brown	brown	JJ
1979	3977	16	-	-	HYPH
1979	3977	17	rice	rice	NN
1979	3977	18	pilaf	pilaf	NN
1979	3977	19	,	,	,
1979	3977	20	sweet-	sweet-	NNP
1979	3977	21	flavored	flavor	VBD
1979	3977	22	miniature	miniature	JJ
1979	3977	23	vegetables	vegetable	NNS
1979	3977	24	,	,	,
1979	3977	25	and	and	CC
1979	3977	26	a	a	DT
1979	3977	27	salad	salad	NN
1979	3977	28	studded	stud	VBN
1979	3977	29	with	with	IN
1979	3977	30	deep	deep	JJ
1979	3977	31	-	-	HYPH
1979	3977	32	red	red	JJ
1979	3977	33	beets	beet	NNS
1979	3977	34	cut	cut	VBD
1979	3977	35	in	in	RP
1979	3977	36	tiny	tiny	JJ
1979	3977	37	hearts	heart	NNS
1979	3977	38	.	.	.
1979	3978	1	For	for	IN
1979	3978	2	dessert	dessert	NN
1979	3978	3	?	?	.
1979	3979	1	Try	try	VB
1979	3979	2	Forbidden	Forbidden	NNP
1979	3979	3	Fruit	Fruit	NNP
1979	3979	4	Souffle	Souffle	NNP
1979	3979	5	.	.	.
1979	3980	1	MENU	menu	NN
1979	3980	2	*	*	NFP
1979	3980	3	Cornish	Cornish	NNP
1979	3980	4	Hens	Hens	NNP
1979	3980	5	Sheherazade	Sheherazade	NNP
1979	3980	6	*	*	NFP
1979	3980	7	Curried	curry	VBD
1979	3980	8	Brown	Brown	NNP
1979	3980	9	Rice	Rice	NNP
1979	3980	10	Pilaf	Pilaf	NNP
1979	3980	11	Miniature	Miniature	NNP
1979	3980	12	Vegetables	vegetable	NNS
1979	3980	13	*	*	NFP
1979	3980	14	Tender	Tender	NNP
1979	3980	15	Hearts	Hearts	NNPS
1979	3980	16	Salad	Salad	NNP
1979	3980	17	*	*	NFP
1979	3980	18	Forbidden	Forbidden	NNP
1979	3980	19	Fruit	Fruit	NNP
1979	3980	20	Souffle	Souffle	NNP
1979	3980	21	*	*	NFP
1979	3980	22	Recipe	Recipe	NNP
1979	3980	23	follows	follow	VBZ
1979	3980	24	CORNISH	cornish	JJ
1979	3980	25	HENS	hen	NNS
1979	3980	26	SHEHERAZADEServes	sheherazadeserve	NNS
1979	3980	27	2	2	CD
1979	3980	28	-	-	SYM
1979	3980	29	4	4	CD
1979	3980	30	2	2	CD
1979	3980	31	fresh	fresh	JJ
1979	3980	32	Cornish	cornish	JJ
1979	3980	33	game	game	NN
1979	3980	34	hens	hen	VBZ
1979	3980	35	4	4	CD
1979	3980	36	tablespoons	tablespoon	NNS
1979	3980	37	fresh	fresh	JJ
1979	3980	38	lemon	lemon	NN
1979	3980	39	juice	juice	NN
1979	3980	40	(	(	-LRB-
1979	3980	41	reserve	reserve	NNP
1979	3980	42	shell	shell	NNP
1979	3980	43	)	)	-RRB-
1979	3980	44	2	2	CD
1979	3980	45	teaspoons	teaspoon	NNS
1979	3980	46	soybean	soybean	NN
1979	3980	47	oil	oil	NN
1979	3980	48	1/2	1/2	CD
1979	3980	49	teaspoon	teaspoon	NN
1979	3980	50	ground	ground	NN
1979	3980	51	ginger	ginger	NN
1979	3980	52	1/2	1/2	CD
1979	3980	53	teaspoon	teaspoon	NN
1979	3980	54	ground	ground	NN
1979	3980	55	cumin	cumin	NNP
1979	3980	56	Ground	Ground	NNP
1979	3980	57	pepper	pepper	NN
1979	3980	58	to	to	IN
1979	3980	59	taste	taste	NN
1979	3980	60	,	,	,
1979	3980	61	and	and	CC
1979	3980	62	salt	salt	NN
1979	3980	63	,	,	,
1979	3980	64	if	if	IN
1979	3980	65	you	-PRON-	PRP
1979	3980	66	must	must	MD
1979	3980	67	Paprika	Paprika	NNP
1979	3980	68	to	to	TO
1979	3980	69	taste	taste	VB
1979	3980	70	2	2	CD
1979	3980	71	small	small	JJ
1979	3980	72	onions	onion	NNS
1979	3980	73	,	,	,
1979	3980	74	halved	halve	VBD
1979	3980	75	4	4	CD
1979	3980	76	whole	whole	JJ
1979	3980	77	cloves	clove	NNS
1979	3980	78	6	6	CD
1979	3980	79	fresh	fresh	JJ
1979	3980	80	or	or	CC
1979	3980	81	frozen	frozen	JJ
1979	3980	82	baby	baby	NN
1979	3980	83	carrots	carrot	NNS
1979	3980	84	,	,	,
1979	3980	85	lightly	lightly	RB
1979	3980	86	steamed	steam	VBD
1979	3980	87	1/2	1/2	CD
1979	3980	88	cup	cup	NN
1979	3980	89	combined	combine	VBN
1979	3980	90	fresh	fresh	JJ
1979	3980	91	or	or	CC
1979	3980	92	frozen	frozen	JJ
1979	3980	93	baby	baby	NN
1979	3980	94	peas	pea	NNS
1979	3980	95	and	and	CC
1979	3980	96	pearl	pearl	NN
1979	3980	97	onions	onion	NNS
1979	3980	98	,	,	,
1979	3980	99	lightly	lightly	RB
1979	3980	100	steamed	steam	VBN
1979	3980	101	Curried	Curried	NNP
1979	3980	102	Brown	Brown	NNP
1979	3980	103	Rice	Rice	NNP
1979	3980	104	Pilaf	Pilaf	NNP
1979	3980	105	(	(	-LRB-
1979	3980	106	recipe	recipe	NN
1979	3980	107	follows	follow	VBZ
1979	3980	108	)	)	-RRB-
1979	3980	109	Place	place	NN
1979	3980	110	hens	hen	NNS
1979	3980	111	in	in	IN
1979	3980	112	large	large	JJ
1979	3980	113	shallow	shallow	JJ
1979	3980	114	bowl	bowl	NN
1979	3980	115	.	.	.
1979	3981	1	In	in	IN
1979	3981	2	small	small	JJ
1979	3981	3	bowl	bowl	NN
1979	3981	4	,	,	,
1979	3981	5	combine	combine	VB
1979	3981	6	lemon	lemon	NN
1979	3981	7	juice	juice	NN
1979	3981	8	,	,	,
1979	3981	9	oil	oil	NN
1979	3981	10	,	,	,
1979	3981	11	ginger	ginger	NN
1979	3981	12	,	,	,
1979	3981	13	cumin	cumin	NN
1979	3981	14	,	,	,
1979	3981	15	pepper	pepper	NN
1979	3981	16	,	,	,
1979	3981	17	salt	salt	NN
1979	3981	18	and	and	CC
1979	3981	19	paprika	paprika	NNS
1979	3981	20	.	.	.
1979	3982	1	Pour	pour	VB
1979	3982	2	into	into	IN
1979	3982	3	and	and	CC
1979	3982	4	over	over	IN
1979	3982	5	Cornish	cornish	JJ
1979	3982	6	hens	hen	NNS
1979	3982	7	.	.	.
1979	3983	1	Cover	cover	NN
1979	3983	2	and	and	CC
1979	3983	3	marinate	marinate	NN
1979	3983	4	in	in	IN
1979	3983	5	refrigerator	refrigerator	NN
1979	3983	6	30	30	CD
1979	3983	7	minutes	minute	NNS
1979	3983	8	or	or	CC
1979	3983	9	longer	long	RBR
1979	3983	10	.	.	.
1979	3984	1	Preheat	preheat	NN
1979	3984	2	oven	oven	VBD
1979	3984	3	to	to	IN
1979	3984	4	350F.	350f.	CD
1979	3985	1	Stick	stick	NN
1979	3985	2	cloves	clove	NNS
1979	3985	3	into	into	IN
1979	3985	4	onion	onion	NN
1979	3985	5	halves	half	NNS
1979	3985	6	.	.	.
1979	3986	1	Place	place	NN
1979	3986	2	2	2	CD
1979	3986	3	onion	onion	NN
1979	3986	4	halves	half	NNS
1979	3986	5	and	and	CC
1979	3986	6	1/4	1/4	CD
1979	3986	7	squeezed	squeeze	VBN
1979	3986	8	lemon	lemon	NN
1979	3986	9	juice	juice	NN
1979	3986	10	inside	inside	IN
1979	3986	11	each	each	DT
1979	3986	12	hen	hen	NN
1979	3986	13	.	.	.
1979	3987	1	Tie	tie	NN
1979	3987	2	legs	leg	NNS
1979	3987	3	together	together	RB
1979	3987	4	and	and	CC
1979	3987	5	fold	fold	VB
1979	3987	6	back	back	RB
1979	3987	7	wings	wing	NNS
1979	3987	8	.	.	.
1979	3988	1	Sprinkle	sprinkle	VB
1979	3988	2	with	with	IN
1979	3988	3	pepper	pepper	NN
1979	3988	4	and	and	CC
1979	3988	5	paprika	paprika	NNS
1979	3988	6	.	.	.
1979	3989	1	Roast	roast	VB
1979	3989	2	about	about	RB
1979	3989	3	60	60	CD
1979	3989	4	minutes	minute	NNS
1979	3989	5	or	or	CC
1979	3989	6	until	until	IN
1979	3989	7	juices	juice	NNS
1979	3989	8	run	run	VBP
1979	3989	9	clear	clear	JJ
1979	3989	10	with	with	IN
1979	3989	11	no	no	DT
1979	3989	12	trace	trace	NN
1979	3989	13	of	of	IN
1979	3989	14	pink	pink	NN
1979	3989	15	when	when	WRB
1979	3989	16	thigh	thigh	NNP
1979	3989	17	is	be	VBZ
1979	3989	18	pierced	pierce	VBN
1979	3989	19	.	.	.
1979	3990	1	Serve	serve	VB
1979	3990	2	hens	hen	NNS
1979	3990	3	with	with	IN
1979	3990	4	vegetables	vegetable	NNS
1979	3990	5	and	and	CC
1979	3990	6	Curried	Curried	NNP
1979	3990	7	Brown	Brown	NNP
1979	3990	8	Rice	Rice	NNP
1979	3990	9	Pilaf	Pilaf	NNP
1979	3990	10	.	.	.
1979	3991	1	CURRIED	CURRIED	NNP
1979	3991	2	BROWN	BROWN	NNP
1979	3991	3	RICE	rice	NN
1979	3991	4	PILAFServes	pilafserve	NNS
1979	3991	5	2	2	CD
1979	3991	6	1	1	CD
1979	3991	7	teaspoon	teaspoon	NN
1979	3991	8	soybean	soybean	NN
1979	3991	9	oil	oil	NN
1979	3991	10	1/3	1/3	CD
1979	3991	11	cup	cup	NN
1979	3991	12	chopped	chop	VBN
1979	3991	13	onion	onion	NN
1979	3991	14	1	1	CD
1979	3991	15	teaspoon	teaspoon	NN
1979	3991	16	curry	curry	NN
1979	3991	17	powder	powder	NN
1979	3991	18	1/4	1/4	CD
1979	3991	19	teaspoon	teaspoon	NN
1979	3991	20	ground	ground	NN
1979	3991	21	ginger	ginger	NN
1979	3991	22	1/8	1/8	CD
1979	3991	23	teaspoon	teaspoon	NN
1979	3991	24	ground	ground	NNP
1979	3991	25	cumin	cumin	NNP
1979	3991	26	1/8	1/8	CD
1979	3991	27	teaspoon	teaspoon	NN
1979	3991	28	ground	ground	NN
1979	3991	29	turmeric	turmeric	JJ
1979	3991	30	Ground	Ground	NNP
1979	3991	31	pepper	pepper	NN
1979	3991	32	to	to	IN
1979	3991	33	taste	taste	NN
1979	3991	34	,	,	,
1979	3991	35	and	and	CC
1979	3991	36	salt	salt	NN
1979	3991	37	,	,	,
1979	3991	38	if	if	IN
1979	3991	39	you	-PRON-	PRP
1979	3991	40	ca	can	MD
1979	3991	41	n't	not	RB
1979	3991	42	do	do	VB
1979	3991	43	without	without	IN
1979	3991	44	it	-PRON-	PRP
1979	3991	45	Dash	Dash	NNP
1979	3991	46	Cayenne	Cayenne	NNP
1979	3991	47	1/2	1/2	CD
1979	3991	48	cup	cup	NN
1979	3991	49	uncooked	uncooked	JJ
1979	3991	50	brown	brown	JJ
1979	3991	51	rice	rice	NN
1979	3991	52	1	1	CD
1979	3991	53	tablespoon	tablespoon	NN
1979	3991	54	raisins	raisin	NNS
1979	3991	55	(	(	-LRB-
1979	3991	56	optional	optional	JJ
1979	3991	57	)	)	-RRB-
1979	3991	58	1	1	CD
1979	3991	59	can	can	NN
1979	3991	60	(	(	-LRB-
1979	3991	61	10-ounces	10-ounces	CD
1979	3991	62	)	)	-RRB-
1979	3991	63	low	low	JJ
1979	3991	64	-	-	HYPH
1979	3991	65	sodium	sodium	NN
1979	3991	66	chicken	chicken	NN
1979	3991	67	broth	broth	NN
1979	3991	68	1/2	1/2	CD
1979	3991	69	cup	cup	NN
1979	3991	70	water	water	NN
1979	3991	71	1	1	CD
1979	3991	72	tablespoon	tablespoon	NN
1979	3991	73	snipped	snip	VBD
1979	3991	74	fresh	fresh	JJ
1979	3991	75	or	or	CC
1979	3991	76	frozen	frozen	JJ
1979	3991	77	chives	chive	NNS
1979	3991	78	Preheat	Preheat	NNP
1979	3991	79	oven	oven	VBD
1979	3991	80	to	to	IN
1979	3991	81	350F.	350f.	CD
1979	3992	1	In	in	IN
1979	3992	2	small	small	JJ
1979	3992	3	,	,	,
1979	3992	4	non	non	JJ
1979	3992	5	-	-	JJ
1979	3992	6	stick	stick	JJ
1979	3992	7	skillet	skillet	NN
1979	3992	8	over	over	IN
1979	3992	9	medium	medium	JJ
1979	3992	10	-	-	HYPH
1979	3992	11	low	low	JJ
1979	3992	12	heat	heat	NN
1979	3992	13	,	,	,
1979	3992	14	heat	heat	NN
1979	3992	15	oil	oil	NN
1979	3992	16	.	.	.
1979	3993	1	Saute	saute	JJ
1979	3993	2	onion	onion	NN
1979	3993	3	and	and	CC
1979	3993	4	spices	spice	NNS
1979	3993	5	and	and	CC
1979	3993	6	salt	salt	NN
1979	3993	7	,	,	,
1979	3993	8	if	if	IN
1979	3993	9	you	-PRON-	PRP
1979	3993	10	're	be	VBP
1979	3993	11	using	use	VBG
1979	3993	12	it	-PRON-	PRP
1979	3993	13	,	,	,
1979	3993	14	in	in	IN
1979	3993	15	hot	hot	JJ
1979	3993	16	oil	oil	NN
1979	3993	17	for	for	IN
1979	3993	18	2	2	CD
1979	3993	19	to	to	TO
1979	3993	20	3	3	CD
1979	3993	21	minutes	minute	NNS
1979	3993	22	until	until	IN
1979	3993	23	tender	tender	NN
1979	3993	24	but	but	CC
1979	3993	25	not	not	RB
1979	3993	26	browned	brown	VBN
1979	3993	27	.	.	.
1979	3994	1	Stir	stir	VB
1979	3994	2	in	in	IN
1979	3994	3	rice	rice	NN
1979	3994	4	and	and	CC
1979	3994	5	raisins	raisin	NNS
1979	3994	6	;	;	:
1979	3994	7	remove	remove	VB
1979	3994	8	from	from	IN
1979	3994	9	heat	heat	NN
1979	3994	10	and	and	CC
1979	3994	11	set	set	VB
1979	3994	12	aside	aside	RB
1979	3994	13	.	.	.
1979	3995	1	In	in	IN
1979	3995	2	an	an	DT
1979	3995	3	ovenproof	ovenproof	JJ
1979	3995	4	saucepan	saucepan	NN
1979	3995	5	,	,	,
1979	3995	6	over	over	IN
1979	3995	7	high	high	JJ
1979	3995	8	heat	heat	NN
1979	3995	9	,	,	,
1979	3995	10	bring	bring	VBP
1979	3995	11	chicken	chicken	NN
1979	3995	12	broth	broth	NN
1979	3995	13	and	and	CC
1979	3995	14	water	water	NN
1979	3995	15	to	to	IN
1979	3995	16	a	a	DT
1979	3995	17	boil	boil	NN
1979	3995	18	.	.	.
1979	3996	1	Stir	stir	VB
1979	3996	2	in	in	IN
1979	3996	3	rice	rice	NN
1979	3996	4	mixture	mixture	NN
1979	3996	5	;	;	:
1979	3996	6	cover	cover	NN
1979	3996	7	and	and	CC
1979	3996	8	boil	boil	VB
1979	3996	9	5	5	CD
1979	3996	10	minutes	minute	NNS
1979	3996	11	.	.	.
1979	3997	1	Place	place	NN
1979	3997	2	covered	cover	VBN
1979	3997	3	saucepan	saucepan	NN
1979	3997	4	in	in	IN
1979	3997	5	oven	oven	NNP
1979	3997	6	and	and	CC
1979	3997	7	continue	continue	VB
1979	3997	8	to	to	TO
1979	3997	9	cook	cook	VB
1979	3997	10	45	45	CD
1979	3997	11	to	to	TO
1979	3997	12	50	50	CD
1979	3997	13	minutes	minute	NNS
1979	3997	14	until	until	IN
1979	3997	15	rice	rice	NN
1979	3997	16	is	be	VBZ
1979	3997	17	tender	tender	JJ
1979	3997	18	and	and	CC
1979	3997	19	liquid	liquid	NN
1979	3997	20	has	have	VBZ
1979	3997	21	been	be	VBN
1979	3997	22	absorbed	absorb	VBN
1979	3997	23	.	.	.
1979	3998	1	To	to	TO
1979	3998	2	serve	serve	VB
1979	3998	3	,	,	,
1979	3998	4	toss	toss	VB
1979	3998	5	pilaf	pilaf	NN
1979	3998	6	with	with	IN
1979	3998	7	chives	chive	NNS
1979	3998	8	.	.	.
1979	3999	1	TENDER	TENDER	NNP
1979	3999	2	HEARTS	HEARTS	NNP
1979	3999	3	SALADServes	saladserve	VBZ
1979	3999	4	2	2	CD
1979	3999	5	1	1	CD
1979	3999	6	can	can	NN
1979	3999	7	(	(	-LRB-
1979	3999	8	8-ounces	8-ounces	CD
1979	3999	9	)	)	-RRB-
1979	3999	10	low	low	JJ
1979	3999	11	-	-	HYPH
1979	3999	12	sodium	sodium	NN
1979	3999	13	fancy	fancy	NN
1979	3999	14	sliced	sliced	JJ
1979	3999	15	beets	beet	NNS
1979	3999	16	2	2	CD
1979	3999	17	teaspoons	teaspoon	NNS
1979	3999	18	cider	cider	NN
1979	3999	19	vinegar	vinegar	NN
1979	3999	20	1	1	CD
1979	3999	21	teaspoon	teaspoon	NN
1979	3999	22	Dijon	Dijon	NNP
1979	3999	23	mustard	mustard	NN
1979	3999	24	1	1	CD
1979	3999	25	tablespoon	tablespoon	NN
1979	3999	26	soybean	soybean	NN
1979	3999	27	oil	oil	NN
1979	3999	28	Ground	Ground	NNP
1979	3999	29	pepper	pepper	NN
1979	3999	30	to	to	TO
1979	3999	31	taste	taste	VB
1979	3999	32	Pinch	Pinch	NNP
1979	3999	33	ground	ground	NN
1979	3999	34	cinnamon	cinnamon	NN
1979	3999	35	to	to	TO
1979	3999	36	taste	taste	NN
1979	3999	37	2	2	CD
1979	3999	38	small	small	JJ
1979	3999	39	heads	head	NNS
1979	3999	40	Bibb	Bibb	NNP
1979	3999	41	or	or	CC
1979	3999	42	Boston	Boston	NNP
1979	3999	43	lettuce	lettuce	NN
1979	3999	44	with	with	IN
1979	3999	45	outside	outside	JJ
1979	3999	46	leaves	leave	NNS
1979	3999	47	removed	remove	VBD
1979	3999	48	2	2	CD
1979	3999	49	teaspoons	teaspoon	NNS
1979	3999	50	snipped	snip	VBN
1979	3999	51	fresh	fresh	JJ
1979	3999	52	or	or	CC
1979	3999	53	frozen	frozen	JJ
1979	3999	54	chives	chive	NNS
1979	3999	55	Drain	drain	NN
1979	3999	56	beets	beet	NNS
1979	3999	57	,	,	,
1979	3999	58	reserving	reserve	VBG
1979	3999	59	2	2	CD
1979	3999	60	tablespoons	tablespoon	NNS
1979	3999	61	liquid	liquid	NN
1979	3999	62	.	.	.
1979	4000	1	Using	use	VBG
1979	4000	2	small	small	JJ
1979	4000	3	heart	heart	NN
1979	4000	4	-	-	HYPH
1979	4000	5	shaped	shape	VBN
1979	4000	6	cookie	cookie	NN
1979	4000	7	cutter	cutter	NN
1979	4000	8	or	or	CC
1979	4000	9	cardboard	cardboard	NN
1979	4000	10	pattern	pattern	NN
1979	4000	11	,	,	,
1979	4000	12	cut	cut	VB
1979	4000	13	hearts	heart	NNS
1979	4000	14	out	out	IN
1979	4000	15	of	of	IN
1979	4000	16	beet	beet	NN
1979	4000	17	slices	slice	NNS
1979	4000	18	.	.	.
1979	4001	1	Prepare	prepare	VB
1979	4001	2	dressing	dressing	NN
1979	4001	3	:	:	:
1979	4001	4	in	in	IN
1979	4001	5	small	small	JJ
1979	4001	6	bowl	bowl	NN
1979	4001	7	,	,	,
1979	4001	8	combine	combine	VB
1979	4001	9	reserved	reserved	JJ
1979	4001	10	beet	beet	NN
1979	4001	11	liquid	liquid	NN
1979	4001	12	,	,	,
1979	4001	13	vinegar	vinegar	NN
1979	4001	14	,	,	,
1979	4001	15	and	and	CC
1979	4001	16	mustard	mustard	NN
1979	4001	17	.	.	.
1979	4002	1	Whisk	whisk	NN
1979	4002	2	in	in	IN
1979	4002	3	oil	oil	NN
1979	4002	4	in	in	IN
1979	4002	5	a	a	DT
1979	4002	6	slow	slow	JJ
1979	4002	7	stream	stream	NN
1979	4002	8	;	;	:
1979	4002	9	season	season	NN
1979	4002	10	with	with	IN
1979	4002	11	pepper	pepper	NN
1979	4002	12	and	and	CC
1979	4002	13	cinnamon	cinnamon	NN
1979	4002	14	.	.	.
1979	4003	1	Toss	toss	JJ
1979	4003	2	beets	beet	NNS
1979	4003	3	with	with	IN
1979	4003	4	dressing	dress	VBG
1979	4003	5	and	and	CC
1979	4003	6	set	set	VB
1979	4003	7	aside	aside	RB
1979	4003	8	.	.	.
1979	4004	1	Trim	trim	VB
1979	4004	2	base	base	NN
1979	4004	3	of	of	IN
1979	4004	4	lettuce	lettuce	NN
1979	4004	5	heads	head	NNS
1979	4004	6	,	,	,
1979	4004	7	if	if	IN
1979	4004	8	necessary	necessary	JJ
1979	4004	9	,	,	,
1979	4004	10	so	so	IN
1979	4004	11	they	-PRON-	PRP
1979	4004	12	sit	sit	VBP
1979	4004	13	flat	flat	RB
1979	4004	14	;	;	:
1979	4004	15	gently	gently	RB
1979	4004	16	spread	spread	VB
1979	4004	17	leaves	leave	NNS
1979	4004	18	open	open	JJ
1979	4004	19	like	like	IN
1979	4004	20	a	a	DT
1979	4004	21	flower	flower	NN
1979	4004	22	.	.	.
1979	4005	1	Carefully	carefully	RB
1979	4005	2	wash	wash	VB
1979	4005	3	lettuce	lettuce	NN
1979	4005	4	in	in	IN
1979	4005	5	cold	cold	JJ
1979	4005	6	water	water	NN
1979	4005	7	;	;	:
1979	4005	8	pat	pat	NN
1979	4005	9	dry	dry	JJ
1979	4005	10	with	with	IN
1979	4005	11	paper	paper	NN
1979	4005	12	towels	towel	NNS
1979	4005	13	.	.	.
1979	4006	1	On	on	IN
1979	4006	2	each	each	DT
1979	4006	3	of	of	IN
1979	4006	4	the	the	DT
1979	4006	5	two	two	CD
1979	4006	6	salad	salad	NN
1979	4006	7	plates	plate	NNS
1979	4006	8	,	,	,
1979	4006	9	place	place	VB
1979	4006	10	one	one	CD
1979	4006	11	lettuce	lettuce	NN
1979	4006	12	head	head	NN
1979	4006	13	;	;	:
1979	4006	14	arrange	arrange	NN
1979	4006	15	beet	beet	NN
1979	4006	16	hearts	heart	NNS
1979	4006	17	decoratively	decoratively	RB
1979	4006	18	among	among	IN
1979	4006	19	leaves	leave	NNS
1979	4006	20	.	.	.
1979	4007	1	To	to	TO
1979	4007	2	serve	serve	VB
1979	4007	3	,	,	,
1979	4007	4	drizzle	drizzle	VB
1979	4007	5	with	with	IN
1979	4007	6	dressing	dress	VBG
1979	4007	7	and	and	CC
1979	4007	8	sprinkle	sprinkle	VB
1979	4007	9	with	with	IN
1979	4007	10	chives	chive	NNS
1979	4007	11	.	.	.
1979	4008	1	FORBIDDEN	FORBIDDEN	NNP
1979	4008	2	FRUIT	FRUIT	NNP
1979	4008	3	SOUFFLEServes	souffleserve	NNS
1979	4008	4	2	2	CD
1979	4008	5	2	2	CD
1979	4008	6	large	large	JJ
1979	4008	7	unblemished	unblemished	JJ
1979	4008	8	cooking	cooking	NN
1979	4008	9	/	/	SYM
1979	4008	10	eating	eat	VBG
1979	4008	11	apples	apple	NNS
1979	4008	12	1/2	1/2	CD
1979	4008	13	lemon	lemon	NN
1979	4008	14	1	1	CD
1979	4008	15	cup	cup	NN
1979	4008	16	unsweetened	unsweetened	JJ
1979	4008	17	applesauce	applesauce	NN
1979	4008	18	2	2	CD
1979	4008	19	teaspoons	teaspoon	NNS
1979	4008	20	honey	honey	NNP
1979	4008	21	Ground	Ground	NNP
1979	4008	22	cinnamon	cinnamon	NN
1979	4008	23	to	to	TO
1979	4008	24	taste	taste	VB
1979	4008	25	Ground	Ground	NNP
1979	4008	26	nutmeg	nutmeg	NN
1979	4008	27	to	to	TO
1979	4008	28	taste	taste	NN
1979	4008	29	2	2	CD
1979	4008	30	tablespoons	tablespoon	NNS
1979	4008	31	applejack	applejack	NN
1979	4008	32	or	or	CC
1979	4008	33	Calvados	Calvados	NNP
1979	4008	34	,	,	,
1979	4008	35	divided	divide	VBN
1979	4008	36	(	(	-LRB-
1979	4008	37	optional	optional	JJ
1979	4008	38	)	)	-RRB-
1979	4008	39	1	1	CD
1979	4008	40	large	large	JJ
1979	4008	41	egg	egg	NN
1979	4008	42	white	white	NNP
1979	4008	43	Confectioners	Confectioners	NNP
1979	4008	44	'	'	POS
1979	4008	45	sugar	sugar	NN
1979	4008	46	Preheat	Preheat	NNP
1979	4008	47	oven	oven	VBD
1979	4008	48	to	to	IN
1979	4008	49	375F.	375f.	CD
1979	4009	1	Lightly	lightly	RB
1979	4009	2	grease	grease	VB
1979	4009	3	baking	baking	NN
1979	4009	4	dish	dish	NN
1979	4009	5	.	.	.
1979	4010	1	Wash	wash	VB
1979	4010	2	apples	apple	NNS
1979	4010	3	and	and	CC
1979	4010	4	,	,	,
1979	4010	5	if	if	IN
1979	4010	6	necessary	necessary	JJ
1979	4010	7	,	,	,
1979	4010	8	cut	cut	VB
1979	4010	9	a	a	DT
1979	4010	10	thin	thin	JJ
1979	4010	11	slice	slice	NN
1979	4010	12	off	off	IN
1979	4010	13	bottom	bottom	NN
1979	4010	14	of	of	IN
1979	4010	15	each	each	DT
1979	4010	16	apple	apple	NN
1979	4010	17	to	to	TO
1979	4010	18	make	make	VB
1979	4010	19	it	-PRON-	PRP
1979	4010	20	stand	stand	VB
1979	4010	21	upright	upright	RB
1979	4010	22	.	.	.
1979	4011	1	Cut	cut	VB
1979	4011	2	a	a	DT
1979	4011	3	1/2-inch	1/2-inch	CD
1979	4011	4	slice	slice	NN
1979	4011	5	off	off	RP
1979	4011	6	tops	top	NNS
1979	4011	7	of	of	IN
1979	4011	8	apples	apple	NNS
1979	4011	9	.	.	.
1979	4012	1	Using	use	VBG
1979	4012	2	a	a	DT
1979	4012	3	small	small	JJ
1979	4012	4	,	,	,
1979	4012	5	sharp	sharp	JJ
1979	4012	6	knife	knife	NN
1979	4012	7	and	and	CC
1979	4012	8	a	a	DT
1979	4012	9	grapefruit	grapefruit	JJ
1979	4012	10	spoon	spoon	NN
1979	4012	11	,	,	,
1979	4012	12	hollow	hollow	JJ
1979	4012	13	out	out	RP
1979	4012	14	apples	apple	NNS
1979	4012	15	,	,	,
1979	4012	16	leaving	leave	VBG
1979	4012	17	a	a	DT
1979	4012	18	shell	shell	NN
1979	4012	19	1/4-	1/4-	CD
1979	4012	20	inch	inch	NN
1979	4012	21	thick	thick	JJ
1979	4012	22	.	.	.
1979	4013	1	Rub	rub	VB
1979	4013	2	inside	inside	RB
1979	4013	3	and	and	CC
1979	4013	4	top	top	JJ
1979	4013	5	edges	edge	NNS
1979	4013	6	of	of	IN
1979	4013	7	apple	apple	NN
1979	4013	8	shells	shell	NNS
1979	4013	9	with	with	IN
1979	4013	10	lemon	lemon	NN
1979	4013	11	to	to	TO
1979	4013	12	keep	keep	VB
1979	4013	13	them	-PRON-	PRP
1979	4013	14	from	from	IN
1979	4013	15	discoloring	discoloring	NN
1979	4013	16	.	.	.
1979	4014	1	In	in	IN
1979	4014	2	small	small	JJ
1979	4014	3	,	,	,
1979	4014	4	heavy	heavy	JJ
1979	4014	5	-	-	HYPH
1979	4014	6	bottomed	bottom	VBN
1979	4014	7	saucepan	saucepan	NN
1979	4014	8	over	over	IN
1979	4014	9	low	low	NNP
1979	4014	10	heat	heat	NN
1979	4014	11	,	,	,
1979	4014	12	combine	combine	VB
1979	4014	13	applesauce	applesauce	NNP
1979	4014	14	,	,	,
1979	4014	15	honey	honey	NNP
1979	4014	16	,	,	,
1979	4014	17	cinnamon	cinnamon	NN
1979	4014	18	,	,	,
1979	4014	19	nutmeg	nutmeg	NNP
1979	4014	20	and	and	CC
1979	4014	21	1	1	CD
1979	4014	22	to	to	IN
1979	4014	23	2	2	CD
1979	4014	24	teaspoons	teaspoon	NNS
1979	4014	25	applejack	applejack	JJ
1979	4014	26	.	.	.
1979	4015	1	Cook	Cook	NNP
1979	4015	2	,	,	,
1979	4015	3	stirring	stir	VBG
1979	4015	4	often	often	RB
1979	4015	5	,	,	,
1979	4015	6	until	until	IN
1979	4015	7	heated	heat	VBN
1979	4015	8	through	through	RB
1979	4015	9	but	but	CC
1979	4015	10	not	not	RB
1979	4015	11	boiling	boil	VBG
1979	4015	12	.	.	.
1979	4016	1	In	in	IN
1979	4016	2	small	small	JJ
1979	4016	3	bow	bow	NN
1979	4016	4	,	,	,
1979	4016	5	with	with	IN
1979	4016	6	mixer	mixer	NNP
1979	4016	7	at	at	IN
1979	4016	8	high	high	JJ
1979	4016	9	speed	speed	NN
1979	4016	10	,	,	,
1979	4016	11	beat	beat	VBD
1979	4016	12	egg	egg	NNP
1979	4016	13	white	white	NNP
1979	4016	14	until	until	IN
1979	4016	15	stiff	stiff	JJ
1979	4016	16	but	but	CC
1979	4016	17	not	not	RB
1979	4016	18	dry	dry	JJ
1979	4016	19	.	.	.
1979	4017	1	Into	into	IN
1979	4017	2	medium	medium	NN
1979	4017	3	-	-	HYPH
1979	4017	4	sized	sized	JJ
1979	4017	5	mixing	mix	VBG
1979	4017	6	bowl	bowl	NN
1979	4017	7	,	,	,
1979	4017	8	pour	pour	VB
1979	4017	9	hot	hot	JJ
1979	4017	10	applesauce	applesauce	NN
1979	4017	11	.	.	.
1979	4018	1	Add	add	VB
1979	4018	2	half	half	PDT
1979	4018	3	the	the	DT
1979	4018	4	egg	egg	NN
1979	4018	5	white	white	JJ
1979	4018	6	;	;	:
1979	4018	7	fold	fold	VB
1979	4018	8	in	in	RP
1979	4018	9	with	with	IN
1979	4018	10	a	a	DT
1979	4018	11	rubber	rubber	NN
1979	4018	12	or	or	CC
1979	4018	13	wooden	wooden	JJ
1979	4018	14	spatula	spatula	NN
1979	4018	15	.	.	.
1979	4019	1	Add	add	VB
1979	4019	2	remaining	remain	VBG
1979	4019	3	egg	egg	NN
1979	4019	4	white	white	JJ
1979	4019	5	and	and	CC
1979	4019	6	fold	fold	VB
1979	4019	7	in	in	RB
1979	4019	8	gently	gently	RB
1979	4019	9	.	.	.
1979	4020	1	Sprinkle	sprinkle	VB
1979	4020	2	inside	inside	IN
1979	4020	3	of	of	IN
1979	4020	4	apple	apple	NN
1979	4020	5	shells	shell	NNS
1979	4020	6	lightly	lightly	RB
1979	4020	7	with	with	IN
1979	4020	8	additional	additional	JJ
1979	4020	9	cinnamon	cinnamon	NN
1979	4020	10	and	and	CC
1979	4020	11	nutmeg	nutmeg	NNP
1979	4020	12	.	.	.
1979	4021	1	Place	place	NN
1979	4021	2	apple	apple	NN
1979	4021	3	shells	shell	NNS
1979	4021	4	in	in	IN
1979	4021	5	prepared	prepared	JJ
1979	4021	6	baking	baking	NN
1979	4021	7	dish	dish	NN
1979	4021	8	;	;	:
1979	4021	9	carefully	carefully	RB
1979	4021	10	fill	fill	VB
1979	4021	11	with	with	IN
1979	4021	12	applesauce	applesauce	NN
1979	4021	13	mixture	mixture	NN
1979	4021	14	,	,	,
1979	4021	15	doming	dome	VBG
1979	4021	16	the	the	DT
1979	4021	17	top	top	NN
1979	4021	18	.	.	.
1979	4022	1	Bake	bake	VB
1979	4022	2	in	in	IN
1979	4022	3	center	center	NN
1979	4022	4	of	of	IN
1979	4022	5	oven	oven	NNP
1979	4022	6	for	for	IN
1979	4022	7	15	15	CD
1979	4022	8	to	to	TO
1979	4022	9	17	17	CD
1979	4022	10	minutes	minute	NNS
1979	4022	11	or	or	CC
1979	4022	12	until	until	IN
1979	4022	13	souffles	souffle	NNS
1979	4022	14	have	have	VBP
1979	4022	15	risen	rise	VBN
1979	4022	16	and	and	CC
1979	4022	17	are	be	VBP
1979	4022	18	very	very	RB
1979	4022	19	lightly	lightly	RB
1979	4022	20	browned	brown	VBN
1979	4022	21	on	on	IN
1979	4022	22	top	top	NN
1979	4022	23	.	.	.
1979	4023	1	Remove	remove	VB
1979	4023	2	souffles	souffle	NNS
1979	4023	3	from	from	IN
1979	4023	4	oven	oven	NN
1979	4023	5	and	and	CC
1979	4023	6	sprinkle	sprinkle	VB
1979	4023	7	lightly	lightly	RB
1979	4023	8	with	with	IN
1979	4023	9	confectioner	confectioner	NNP
1979	4023	10	's	's	POS
1979	4023	11	sugar	sugar	NN
1979	4023	12	.	.	.
1979	4024	1	To	to	TO
1979	4024	2	flame	flame	NN
1979	4024	3	souffles	souffle	NNS
1979	4024	4	,	,	,
1979	4024	5	in	in	IN
1979	4024	6	small	small	JJ
1979	4024	7	saucepan	saucepan	NN
1979	4024	8	,	,	,
1979	4024	9	heat	heat	NN
1979	4024	10	remaining	remain	VBG
1979	4024	11	applejack	applejack	NN
1979	4024	12	until	until	IN
1979	4024	13	barely	barely	RB
1979	4024	14	warm	warm	JJ
1979	4024	15	.	.	.
1979	4025	1	Using	use	VBG
1979	4025	2	a	a	DT
1979	4025	3	long	long	JJ
1979	4025	4	match	match	NN
1979	4025	5	,	,	,
1979	4025	6	light	light	JJ
1979	4025	7	applejack	applejack	NN
1979	4025	8	and	and	CC
1979	4025	9	pour	pour	VB
1979	4025	10	over	over	IN
1979	4025	11	souffles	souffle	NNS
1979	4025	12	.	.	.
1979	4026	1	Serve	serve	VB
1979	4026	2	at	at	IN
1979	4026	3	once	once	RB
1979	4026	4	.	.	.
1979	4027	1	PHOTO	PHOTO	NNP
1979	4027	2	-	-	HYPH
1979	4027	3	DRUMSTICK	DRUMSTICK	NNP
1979	4027	4	CROWN	CROWN	NNP
1979	4027	5	ROAST	ROAST	NNP
1979	4027	6	-	-	HYPH
1979	4027	7	SPRING	SPRING	NNP
1979	4027	8	DRUMSTICK	DRUMSTICK	NNP
1979	4027	9	CROWN	CROWN	NNP
1979	4027	10	ROAST	roast	NN
1979	4027	11	ADDS	add	VBZ
1979	4027	12	WHIMSY	whimsy	VBP
1979	4027	13	TO	to	IN
1979	4027	14	EASTER	easter	NN
1979	4027	15	FEAST	feast	NN
1979	4027	16	The	the	DT
1979	4027	17	symbols	symbol	NNS
1979	4027	18	of	of	IN
1979	4027	19	Easter	Easter	NNP
1979	4027	20	are	be	VBP
1979	4027	21	happy	happy	JJ
1979	4027	22	ones	one	NNS
1979	4027	23	,	,	,
1979	4027	24	full	full	JJ
1979	4027	25	of	of	IN
1979	4027	26	the	the	DT
1979	4027	27	joy	joy	NN
1979	4027	28	of	of	IN
1979	4027	29	the	the	DT
1979	4027	30	day$spring	day$spre	VBG
1979	4027	31	flowers	flower	NNS
1979	4027	32	and	and	CC
1979	4027	33	spring	spring	NN
1979	4027	34	greens	green	NNS
1979	4027	35	,	,	,
1979	4027	36	new	new	JJ
1979	4027	37	clothes	clothe	NNS
1979	4027	38	,	,	,
1979	4027	39	cuddly	cuddly	JJ
1979	4027	40	animals	animal	NNS
1979	4027	41	and	and	CC
1979	4027	42	their	-PRON-	PRP$
1979	4027	43	chocolate	chocolate	NN
1979	4027	44	look	look	NN
1979	4027	45	-	-	HYPH
1979	4027	46	alikes	alike	NNS
1979	4027	47	,	,	,
1979	4027	48	jelly	jelly	NNP
1979	4027	49	beans	bean	NNS
1979	4027	50	,	,	,
1979	4027	51	fancy	fancy	JJ
1979	4027	52	breads	bread	NNS
1979	4027	53	and	and	CC
1979	4027	54	cakes	cake	NNS
1979	4027	55	,	,	,
1979	4027	56	colored	color	VBN
1979	4027	57	eggs	egg	NNS
1979	4027	58	and	and	CC
1979	4027	59	Easter	easter	NN
1979	4027	60	egg	egg	NN
1979	4027	61	hunts	hunt	NNS
1979	4027	62	.	.	.
1979	4028	1	Catching	catch	VBG
1979	4028	2	the	the	DT
1979	4028	3	spirit	spirit	NN
1979	4028	4	of	of	IN
1979	4028	5	the	the	DT
1979	4028	6	day	day	NN
1979	4028	7	,	,	,
1979	4028	8	Perdue	Perdue	NNP
1979	4028	9	Farms	Farms	NNP
1979	4028	10	'	'	POS
1979	4028	11	home	home	NN
1979	4028	12	economists	economist	NNS
1979	4028	13	developed	develop	VBD
1979	4028	14	a	a	DT
1979	4028	15	playful	playful	JJ
1979	4028	16	main	main	JJ
1979	4028	17	course	course	NN
1979	4028	18	to	to	TO
1979	4028	19	"	"	``
1979	4028	20	crown	crown	VB
1979	4028	21	"	"	''
1979	4028	22	the	the	DT
1979	4028	23	Easter	Easter	NNP
1979	4028	24	meal	meal	NN
1979	4028	25	.	.	.
1979	4029	1	It	-PRON-	PRP
1979	4029	2	is	be	VBZ
1979	4029	3	a	a	DT
1979	4029	4	roast	roast	NN
1979	4029	5	of	of	IN
1979	4029	6	drumsticks	drumstick	NNS
1979	4029	7	fashioned	fashion	VBN
1979	4029	8	into	into	IN
1979	4029	9	an	an	DT
1979	4029	10	edible	edible	JJ
1979	4029	11	crown	crown	NN
1979	4029	12	by	by	IN
1979	4029	13	baking	bake	VBG
1979	4029	14	them	-PRON-	PRP
1979	4029	15	upright	upright	RB
1979	4029	16	around	around	IN
1979	4029	17	a	a	DT
1979	4029	18	coffee	coffee	NN
1979	4029	19	can	can	MD
1979	4029	20	.	.	.
1979	4030	1	When	when	WRB
1979	4030	2	baking	baking	NN
1979	4030	3	is	be	VBZ
1979	4030	4	complete	complete	JJ
1979	4030	5	,	,	,
1979	4030	6	a	a	DT
1979	4030	7	corn	corn	NN
1979	4030	8	bread	bread	NN
1979	4030	9	stuffing	stuff	VBG
1979	4030	10	that	that	WDT
1979	4030	11	you	-PRON-	PRP
1979	4030	12	make	make	VBP
1979	4030	13	replaces	replace	NNS
1979	4030	14	the	the	DT
1979	4030	15	can	can	NN
1979	4030	16	.	.	.
1979	4031	1	The	the	DT
1979	4031	2	technique	technique	NN
1979	4031	3	is	be	VBZ
1979	4031	4	not	not	RB
1979	4031	5	difficult	difficult	JJ
1979	4031	6	and	and	CC
1979	4031	7	the	the	DT
1979	4031	8	can	can	MD
1979	4031	9	actually	actually	RB
1979	4031	10	helps	help	VBZ
1979	4031	11	brown	brown	VB
1979	4031	12	the	the	DT
1979	4031	13	outside	outside	NN
1979	4031	14	of	of	IN
1979	4031	15	the	the	DT
1979	4031	16	chicken	chicken	NN
1979	4031	17	.	.	.
1979	4032	1	Pilaf	Pilaf	NNP
1979	4032	2	-	-	HYPH
1979	4032	3	Stuffed	stuff	VBN
1979	4032	4	Crown	Crown	NNP
1979	4032	5	Roast	Roast	NNP
1979	4032	6	With	with	IN
1979	4032	7	Herb	Herb	NNP
1979	4032	8	Gravy	Gravy	NNP
1979	4032	9	could	could	MD
1979	4032	10	be	be	VB
1979	4032	11	the	the	DT
1979	4032	12	centerpiece	centerpiece	NN
1979	4032	13	to	to	IN
1979	4032	14	a	a	DT
1979	4032	15	Greek	greek	JJ
1979	4032	16	feast	feast	NN
1979	4032	17	,	,	,
1979	4032	18	including	include	VBG
1979	4032	19	a	a	DT
1979	4032	20	classic	classic	JJ
1979	4032	21	Greek	Greek	NNP
1979	4032	22	soup	soup	NN
1979	4032	23	,	,	,
1979	4032	24	artichoke	artichoke	NNP
1979	4032	25	casserole	casserole	NNP
1979	4032	26	,	,	,
1979	4032	27	and	and	CC
1979	4032	28	salad	salad	NN
1979	4032	29	with	with	IN
1979	4032	30	feta	feta	NN
1979	4032	31	cheese	cheese	NN
1979	4032	32	.	.	.
1979	4033	1	Traditional	traditional	JJ
1979	4033	2	touches	touch	NNS
1979	4033	3	such	such	JJ
1979	4033	4	as	as	IN
1979	4033	5	a	a	DT
1979	4033	6	garnish	garnish	NN
1979	4033	7	of	of	IN
1979	4033	8	red	red	JJ
1979	4033	9	-	-	HYPH
1979	4033	10	dyed	dyed	JJ
1979	4033	11	hard-	hard-	NN
1979	4033	12	cooked	cook	VBN
1979	4033	13	eggs	egg	NNS
1979	4033	14	and	and	CC
1979	4033	15	luscious	luscious	JJ
1979	4033	16	rich	rich	JJ
1979	4033	17	baklava	baklava	NN
1979	4033	18	from	from	IN
1979	4033	19	the	the	DT
1979	4033	20	bakery	bakery	NN
1979	4033	21	will	will	MD
1979	4033	22	add	add	VB
1979	4033	23	authenticity	authenticity	NN
1979	4033	24	to	to	IN
1979	4033	25	the	the	DT
1979	4033	26	celebration	celebration	NN
1979	4033	27	.	.	.
1979	4034	1	For	for	IN
1979	4034	2	an	an	DT
1979	4034	3	American	american	JJ
1979	4034	4	-	-	HYPH
1979	4034	5	style	style	NN
1979	4034	6	meal	meal	NN
1979	4034	7	,	,	,
1979	4034	8	serve	serve	VBP
1979	4034	9	Cornbread	Cornbread	NNP
1979	4034	10	-	-	HYPH
1979	4034	11	Stuffed	Stuffed	NNP
1979	4034	12	Crown	Crown	NNP
1979	4034	13	Roast	Roast	NNP
1979	4034	14	of	of	IN
1979	4034	15	Drumsticks	Drumsticks	NNPS
1979	4034	16	with	with	IN
1979	4034	17	Madeira	Madeira	NNP
1979	4034	18	Sauce	Sauce	NNP
1979	4034	19	.	.	.
1979	4035	1	Either	either	DT
1979	4035	2	way	way	NN
1979	4035	3	,	,	,
1979	4035	4	Happy	Happy	NNP
1979	4035	5	Easter	Easter	NNP
1979	4035	6	!	!	.
1979	4036	1	MENU	MENU	NNP
1979	4036	2	Hot	Hot	NNP
1979	4036	3	Sherried	Sherried	NNP
1979	4036	4	Consomme	Consomme	NNP
1979	4036	5	*	*	NFP
1979	4036	6	Pilaf	Pilaf	NNP
1979	4036	7	-	-	HYPH
1979	4036	8	Stuffed	Stuffed	NNP
1979	4036	9	Crown	Crown	NNP
1979	4036	10	Roast	Roast	NNP
1979	4036	11	of	of	IN
1979	4036	12	Drumsticks	Drumsticks	NNPS
1979	4036	13	with	with	IN
1979	4036	14	Herb	Herb	NNP
1979	4036	15	Gravy	Gravy	NNP
1979	4036	16	or	or	CC
1979	4036	17	*	*	NFP
1979	4036	18	Cornbread	cornbread	NN
1979	4036	19	-	-	HYPH
1979	4036	20	Stuffed	Stuffed	NNP
1979	4036	21	Crown	Crown	NNP
1979	4036	22	Roast	Roast	NNP
1979	4036	23	of	of	IN
1979	4036	24	Drumsticks	Drumsticks	NNPS
1979	4036	25	with	with	IN
1979	4036	26	Madeira	Madeira	NNP
1979	4036	27	Sauce	sauce	NN
1979	4036	28	Creamy	Creamy	NNP
1979	4036	29	Cole	Cole	NNP
1979	4036	30	Slaw	Slaw	NNP
1979	4036	31	Maple	maple	NN
1979	4036	32	Candied	candy	VBD
1979	4036	33	Sweet	Sweet	NNP
1979	4036	34	Potatoes	Potatoes	NNP
1979	4036	35	Wilted	wilt	VBD
1979	4036	36	Lettuce	Lettuce	NNP
1979	4036	37	Salad	Salad	NNP
1979	4036	38	Golden	Golden	NNP
1979	4036	39	Chiffon	Chiffon	NNP
1979	4036	40	Cake	Cake	NNP
1979	4036	41	*	*	NFP
1979	4036	42	Recipe	Recipe	NNP
1979	4036	43	follows	follow	VBZ
1979	4036	44	PILAF	pilaf	NN
1979	4036	45	-	-	HYPH
1979	4036	46	STUFFED	stuffed	NN
1979	4036	47	CROWN	crown	NN
1979	4036	48	ROAST	roast	NN
1979	4036	49	OFServes	ofserve	NNS
1979	4036	50	4	4	CD
1979	4036	51	-	-	SYM
1979	4036	52	6	6	CD
1979	4036	53	DRUMSTICKS	drumstick	NNS
1979	4036	54	WITH	with	IN
1979	4036	55	HERB	HERB	NNP
1979	4036	56	GRAVY	GRAVY	NNP
1979	4036	57	10	10	CD
1979	4036	58	roaster	roaster	NN
1979	4036	59	drumsticks	drumstick	VBZ
1979	4036	60	1	1	CD
1979	4036	61	empty	empty	JJ
1979	4036	62	coffee	coffee	NN
1979	4036	63	can	can	MD
1979	4036	64	(	(	-LRB-
1979	4036	65	12	12	CD
1979	4036	66	-	-	SYM
1979	4036	67	16-ounces	16-ounces	CD
1979	4036	68	)	)	-RRB-
1979	4036	69	with	with	IN
1979	4036	70	ends	end	NNS
1979	4036	71	removed	remove	VBN
1979	4036	72	and	and	CC
1979	4036	73	outside	outside	RB
1979	4036	74	greased	grease	VBN
1979	4036	75	Kitchen	Kitchen	NNP
1979	4036	76	twine	twine	NN
1979	4036	77	1/3	1/3	CD
1979	4036	78	cup	cup	NN
1979	4036	79	olive	olive	NN
1979	4036	80	oil	oil	NN
1979	4036	81	Salt	salt	NN
1979	4036	82	and	and	CC
1979	4036	83	ground	ground	NN
1979	4036	84	pepper	pepper	NN
1979	4036	85	to	to	TO
1979	4036	86	taste	taste	NN
1979	4036	87	1	1	CD
1979	4036	88	1/2	1/2	CD
1979	4036	89	teaspoons	teaspoon	NNS
1979	4036	90	minced	mince	VBN
1979	4036	91	,	,	,
1979	4036	92	fresh	fresh	JJ
1979	4036	93	oregano	oregano	NN
1979	4036	94	or	or	CC
1979	4036	95	3/4	3/4	CD
1979	4036	96	teaspoon	teaspoon	NN
1979	4036	97	dried	dry	VBN
1979	4036	98	,	,	,
1979	4036	99	divided	divide	VBD
1979	4036	100	1	1	CD
1979	4036	101	1/2	1/2	CD
1979	4036	102	teaspoons	teaspoon	NNS
1979	4036	103	minced	mince	VBN
1979	4036	104	,	,	,
1979	4036	105	fresh	fresh	JJ
1979	4036	106	thyme	thyme	NNS
1979	4036	107	,	,	,
1979	4036	108	or	or	CC
1979	4036	109	3/4	3/4	CD
1979	4036	110	teaspoon	teaspoon	NN
1979	4036	111	dried	dry	VBD
1979	4036	112	1/4	1/4	CD
1979	4036	113	cup	cup	NN
1979	4036	114	flour	flour	NN
1979	4036	115	1	1	CD
1979	4036	116	clove	clove	NNP
1979	4036	117	garlic	garlic	NNP
1979	4036	118	,	,	,
1979	4036	119	minced	mince	VBD
1979	4036	120	2	2	CD
1979	4036	121	cups	cup	NNS
1979	4036	122	chicken	chicken	NN
1979	4036	123	broth	broth	NN
1979	4036	124	or	or	CC
1979	4036	125	water	water	NN
1979	4036	126	4	4	CD
1979	4036	127	hard	hard	RB
1979	4036	128	-	-	HYPH
1979	4036	129	cooked	cook	VBN
1979	4036	130	eggs	egg	NNS
1979	4036	131	,	,	,
1979	4036	132	dyed	dye	VBN
1979	4036	133	red	red	JJ
1979	4036	134	,	,	,
1979	4036	135	optional	optional	JJ
1979	4036	136	garnish	garnish	NN
1979	4036	137	Fresh	fresh	JJ
1979	4036	138	bay	bay	NN
1979	4036	139	leaves	leave	NNS
1979	4036	140	,	,	,
1979	4036	141	thyme	thyme	NNS
1979	4036	142	,	,	,
1979	4036	143	oregano	oregano	NNP
1979	4036	144	and	and	CC
1979	4036	145	marjoram	marjoram	NNP
1979	4036	146	,	,	,
1979	4036	147	optional	optional	JJ
1979	4036	148	garnish	garnish	NN
1979	4036	149	GREEK	GREEK	NNP
1979	4036	150	EASTER	easter	NN
1979	4036	151	PILAF	pilaf	NN
1979	4036	152	(	(	-LRB-
1979	4036	153	recipe	recipe	NN
1979	4036	154	follows	follow	VBZ
1979	4036	155	)	)	-RRB-
1979	4036	156	Preheat	preheat	NN
1979	4036	157	oven	oven	VBD
1979	4036	158	to	to	IN
1979	4036	159	375F.	375f.	CD
1979	4037	1	Place	place	NN
1979	4037	2	coffee	coffee	NN
1979	4037	3	can	can	MD
1979	4037	4	in	in	IN
1979	4037	5	center	center	NN
1979	4037	6	of	of	IN
1979	4037	7	a	a	DT
1979	4037	8	round	round	JJ
1979	4037	9	9-	9-	NNP
1979	4037	10	or	or	CC
1979	4037	11	10-inch	10-inch	CD
1979	4037	12	cake	cake	NN
1979	4037	13	pan	pan	NN
1979	4037	14	.	.	.
1979	4038	1	Arrange	arrange	NN
1979	4038	2	drumsticks	drumstick	VBZ
1979	4038	3	around	around	RB
1979	4038	4	can	can	MD
1979	4038	5	,	,	,
1979	4038	6	narrow	narrow	JJ
1979	4038	7	end	end	NN
1979	4038	8	up	up	RP
1979	4038	9	.	.	.
1979	4039	1	With	with	IN
1979	4039	2	twine	twine	NN
1979	4039	3	,	,	,
1979	4039	4	tie	tie	NN
1979	4039	5	drumsticks	drumstick	VBZ
1979	4039	6	securely	securely	RB
1979	4039	7	around	around	IN
1979	4039	8	the	the	DT
1979	4039	9	can	can	NN
1979	4039	10	in	in	IN
1979	4039	11	3	3	CD
1979	4039	12	places	place	NNS
1979	4039	13	,	,	,
1979	4039	14	starting	start	VBG
1979	4039	15	at	at	IN
1979	4039	16	the	the	DT
1979	4039	17	middle	middle	NN
1979	4039	18	,	,	,
1979	4039	19	then	then	RB
1979	4039	20	bottom	bottom	NN
1979	4039	21	,	,	,
1979	4039	22	then	then	RB
1979	4039	23	top	top	NN
1979	4039	24	.	.	.
1979	4040	1	In	in	IN
1979	4040	2	a	a	DT
1979	4040	3	small	small	JJ
1979	4040	4	bowl	bowl	NN
1979	4040	5	,	,	,
1979	4040	6	combine	combine	VB
1979	4040	7	oil	oil	NN
1979	4040	8	with	with	IN
1979	4040	9	salt	salt	NN
1979	4040	10	,	,	,
1979	4040	11	pepper	pepper	NN
1979	4040	12	,	,	,
1979	4040	13	one	one	CD
1979	4040	14	half	half	NN
1979	4040	15	of	of	IN
1979	4040	16	oregano	oregano	NN
1979	4040	17	,	,	,
1979	4040	18	and	and	CC
1979	4040	19	1/2	1/2	CD
1979	4040	20	of	of	IN
1979	4040	21	thyme	thyme	NNS
1979	4040	22	;	;	:
1979	4040	23	brush	brush	NN
1979	4040	24	onto	onto	IN
1979	4040	25	drumsticks	drumstick	NNS
1979	4040	26	.	.	.
1979	4041	1	Roast	roast	NN
1979	4041	2	drumsticks	drumstick	VBZ
1979	4041	3	for	for	IN
1979	4041	4	1	1	CD
1979	4041	5	hour	hour	NN
1979	4041	6	,	,	,
1979	4041	7	10	10	CD
1979	4041	8	minutes	minute	NNS
1979	4041	9	,	,	,
1979	4041	10	basting	baste	VBG
1979	4041	11	halfway	halfway	RB
1979	4041	12	through	through	IN
1979	4041	13	cooking	cooking	NN
1979	4041	14	time	time	NN
1979	4041	15	with	with	IN
1979	4041	16	any	any	DT
1979	4041	17	remaining	remain	VBG
1979	4041	18	oil	oil	NN
1979	4041	19	.	.	.
1979	4042	1	Meanwhile	meanwhile	RB
1979	4042	2	,	,	,
1979	4042	3	prepare	prepare	VB
1979	4042	4	Greek	Greek	NNP
1979	4042	5	Easter	Easter	NNP
1979	4042	6	Pilaf	Pilaf	NNP
1979	4042	7	;	;	:
1979	4042	8	keep	keep	VB
1979	4042	9	warm	warm	JJ
1979	4042	10	.	.	.
1979	4043	1	Using	use	VBG
1979	4043	2	two	two	CD
1979	4043	3	spatulas	spatula	NNS
1979	4043	4	,	,	,
1979	4043	5	remove	remove	VB
1979	4043	6	roast	roast	NN
1979	4043	7	with	with	IN
1979	4043	8	can	can	NN
1979	4043	9	to	to	IN
1979	4043	10	a	a	DT
1979	4043	11	warm	warm	JJ
1979	4043	12	12-inch	12-inch	CD
1979	4043	13	platter	platter	NN
1979	4043	14	or	or	CC
1979	4043	15	chop	chop	NN
1979	4043	16	plate	plate	NN
1979	4043	17	.	.	.
1979	4044	1	Pour	pour	NN
1979	4044	2	1/4	1/4	CD
1979	4044	3	cup	cup	NN
1979	4044	4	pan	pan	NN
1979	4044	5	juices	juice	NNS
1979	4044	6	into	into	IN
1979	4044	7	a	a	DT
1979	4044	8	small	small	JJ
1979	4044	9	saucepan	saucepan	NN
1979	4044	10	.	.	.
1979	4045	1	Whisk	whisk	NN
1979	4045	2	in	in	IN
1979	4045	3	flour	flour	NN
1979	4045	4	and	and	CC
1979	4045	5	cook	cook	NN
1979	4045	6	over	over	IN
1979	4045	7	medium	medium	JJ
1979	4045	8	heat	heat	NN
1979	4045	9	for	for	IN
1979	4045	10	10	10	CD
1979	4045	11	minutes	minute	NNS
1979	4045	12	,	,	,
1979	4045	13	stirring	stir	VBG
1979	4045	14	constantly	constantly	RB
1979	4045	15	.	.	.
1979	4046	1	Add	add	VB
1979	4046	2	garlic	garlic	NN
1979	4046	3	,	,	,
1979	4046	4	broth	broth	NN
1979	4046	5	,	,	,
1979	4046	6	and	and	CC
1979	4046	7	remaining	remain	VBG
1979	4046	8	oregano	oregano	NN
1979	4046	9	and	and	CC
1979	4046	10	thyme	thyme	NNS
1979	4046	11	;	;	:
1979	4046	12	bring	bring	VB
1979	4046	13	to	to	IN
1979	4046	14	a	a	DT
1979	4046	15	boil	boil	NN
1979	4046	16	,	,	,
1979	4046	17	whisking	whisk	VBG
1979	4046	18	constantly	constantly	RB
1979	4046	19	.	.	.
1979	4047	1	Season	season	NN
1979	4047	2	to	to	TO
1979	4047	3	taste	taste	VB
1979	4047	4	with	with	IN
1979	4047	5	salt	salt	NN
1979	4047	6	and	and	CC
1979	4047	7	pepper	pepper	NN
1979	4047	8	;	;	,
1979	4047	9	strain	strain	VB
1979	4047	10	gravy	gravy	NN
1979	4047	11	into	into	IN
1979	4047	12	a	a	DT
1979	4047	13	warm	warm	JJ
1979	4047	14	sauceboat	sauceboat	NN
1979	4047	15	.	.	.
1979	4048	1	To	to	TO
1979	4048	2	serve	serve	VB
1979	4048	3	roast	roast	NN
1979	4048	4	,	,	,
1979	4048	5	spoon	spoon	NN
1979	4048	6	stuffing	stuff	VBG
1979	4048	7	into	into	IN
1979	4048	8	coffee	coffee	NN
1979	4048	9	can	can	MD
1979	4048	10	.	.	.
1979	4049	1	Carefully	carefully	RB
1979	4049	2	lift	lift	VB
1979	4049	3	off	off	RP
1979	4049	4	can	can	NN
1979	4049	5	and	and	CC
1979	4049	6	gently	gently	RB
1979	4049	7	press	press	VB
1979	4049	8	drumsticks	drumstick	NNS
1979	4049	9	against	against	IN
1979	4049	10	stuffing	stuffing	NN
1979	4049	11	.	.	.
1979	4050	1	Garnish	garnish	VB
1979	4050	2	,	,	,
1979	4050	3	if	if	IN
1979	4050	4	desired	desire	VBN
1979	4050	5	,	,	,
1979	4050	6	with	with	IN
1979	4050	7	dyed	dyed	JJ
1979	4050	8	eggs	egg	NNS
1979	4050	9	and	and	CC
1979	4050	10	fresh	fresh	JJ
1979	4050	11	herbs	herb	NNS
1979	4050	12	.	.	.
1979	4051	1	GREEK	GREEK	NNP
1979	4051	2	EASTER	easter	NN
1979	4051	3	PILAF	pilaf	NN
1979	4051	4	1/4	1/4	CD
1979	4051	5	cup	cup	NN
1979	4051	6	(	(	-LRB-
1979	4051	7	1/2	1/2	CD
1979	4051	8	stick	stick	NN
1979	4051	9	)	)	-RRB-
1979	4051	10	butter	butter	NN
1979	4051	11	or	or	CC
1979	4051	12	margarine	margarine	NN
1979	4051	13	1/2	1/2	CD
1979	4051	14	cup	cup	NN
1979	4051	15	chopped	chop	VBN
1979	4051	16	onion	onion	NN
1979	4051	17	1/4	1/4	CD
1979	4051	18	cup	cup	NN
1979	4051	19	pine	pine	NN
1979	4051	20	nuts	nut	NNS
1979	4051	21	(	(	-LRB-
1979	4051	22	pignoli	pignoli	NNP
1979	4051	23	)	)	-RRB-
1979	4051	24	1	1	CD
1979	4051	25	-	-	SYM
1979	4051	26	1/2	1/2	CD
1979	4051	27	cups	cup	NNS
1979	4051	28	converted	convert	VBD
1979	4051	29	rice	rice	NN
1979	4051	30	2	2	CD
1979	4051	31	-	-	HYPH
1979	4051	32	1/4	1/4	CD
1979	4051	33	cups	cup	NNS
1979	4051	34	chicken	chicken	NN
1979	4051	35	broth	broth	NN
1979	4051	36	or	or	CC
1979	4051	37	water	water	NN
1979	4051	38	1/2	1/2	CD
1979	4051	39	teaspoon	teaspoon	NN
1979	4051	40	salt	salt	NN
1979	4051	41	or	or	CC
1979	4051	42	to	to	TO
1979	4051	43	taste	taste	VB
1979	4051	44	1/4	1/4	CD
1979	4051	45	teaspoon	teaspoon	NN
1979	4051	46	ground	ground	NN
1979	4051	47	pepper	pepper	NN
1979	4051	48	1/2	1/2	CD
1979	4051	49	cup	cup	NN
1979	4051	50	currants	currant	NNS
1979	4051	51	or	or	CC
1979	4051	52	raisins	raisin	VBZ
1979	4051	53	1/4	1/4	CD
1979	4051	54	cup	cup	NN
1979	4051	55	minced	mince	VBN
1979	4051	56	,	,	,
1979	4051	57	fresh	fresh	JJ
1979	4051	58	parsley	parsley	NN
1979	4051	59	In	in	IN
1979	4051	60	a	a	DT
1979	4051	61	saucepan	saucepan	NN
1979	4051	62	over	over	IN
1979	4051	63	medium	medium	JJ
1979	4051	64	heat	heat	NNP
1979	4051	65	,	,	,
1979	4051	66	melt	melt	NNP
1979	4051	67	butter	butter	NN
1979	4051	68	.	.	.
1979	4052	1	Saute	saute	JJ
1979	4052	2	onion	onion	NN
1979	4052	3	,	,	,
1979	4052	4	pine	pine	JJ
1979	4052	5	nuts	nut	NNS
1979	4052	6	,	,	,
1979	4052	7	and	and	CC
1979	4052	8	rice	rice	NN
1979	4052	9	in	in	IN
1979	4052	10	hot	hot	JJ
1979	4052	11	butter	butter	NN
1979	4052	12	for	for	IN
1979	4052	13	10	10	CD
1979	4052	14	minutes	minute	NNS
1979	4052	15	,	,	,
1979	4052	16	stirring	stir	VBG
1979	4052	17	constantly	constantly	RB
1979	4052	18	.	.	.
1979	4053	1	Stir	stir	VB
1979	4053	2	in	in	IN
1979	4053	3	broth	broth	NN
1979	4053	4	,	,	,
1979	4053	5	salt	salt	NN
1979	4053	6	,	,	,
1979	4053	7	pepper	pepper	NN
1979	4053	8	,	,	,
1979	4053	9	and	and	CC
1979	4053	10	currants	currant	NNS
1979	4053	11	and	and	CC
1979	4053	12	bring	bring	VBP
1979	4053	13	to	to	TO
1979	4053	14	boil	boil	VB
1979	4053	15	.	.	.
1979	4054	1	Cover	cover	NN
1979	4054	2	pot	pot	NN
1979	4054	3	with	with	IN
1979	4054	4	tightly	tightly	RB
1979	4054	5	-	-	HYPH
1979	4054	6	fitting	fitting	JJ
1979	4054	7	lid	lid	NN
1979	4054	8	;	;	:
1979	4054	9	reduce	reduce	VB
1979	4054	10	heat	heat	NN
1979	4054	11	to	to	IN
1979	4054	12	low	low	JJ
1979	4054	13	.	.	.
1979	4055	1	Cook	Cook	NNP
1979	4055	2	rice	rice	NN
1979	4055	3	20	20	CD
1979	4055	4	minutes	minute	NNS
1979	4055	5	or	or	CC
1979	4055	6	until	until	IN
1979	4055	7	tender	tender	NN
1979	4055	8	.	.	.
1979	4056	1	Fluff	Fluff	NNP
1979	4056	2	with	with	IN
1979	4056	3	a	a	DT
1979	4056	4	fork	fork	NN
1979	4056	5	and	and	CC
1979	4056	6	toss	toss	NN
1979	4056	7	with	with	IN
1979	4056	8	parsley	parsley	NN
1979	4056	9	.	.	.
1979	4057	1	CORNBREAD	CORNBREAD	NNP
1979	4057	2	-	-	HYPH
1979	4057	3	STUFFED	stuffed	NN
1979	4057	4	CROWN	crown	NN
1979	4057	5	ROAST	roast	NN
1979	4057	6	OF	of	IN
1979	4057	7	DRUMSTICKS	drumstick	NNS
1979	4057	8	Serves	serve	VBZ
1979	4057	9	6	6	CD
1979	4057	10	WITH	with	IN
1979	4057	11	MADEIRA	MADEIRA	NNP
1979	4057	12	SAUCE	SAUCE	VBN
1979	4057	13	10	10	CD
1979	4057	14	roaster	roaster	NN
1979	4057	15	drumsticks	drumstick	VBZ
1979	4057	16	1	1	CD
1979	4057	17	empty	empty	JJ
1979	4057	18	coffee	coffee	NN
1979	4057	19	can	can	MD
1979	4057	20	(	(	-LRB-
1979	4057	21	12	12	CD
1979	4057	22	-	-	SYM
1979	4057	23	16-ounces	16-ounces	CD
1979	4057	24	)	)	-RRB-
1979	4057	25	with	with	IN
1979	4057	26	both	both	DT
1979	4057	27	ends	end	NNS
1979	4057	28	removed	remove	VBN
1979	4057	29	and	and	CC
1979	4057	30	outside	outside	RB
1979	4057	31	greased	grease	VBN
1979	4057	32	Kitchen	Kitchen	NNP
1979	4057	33	twine	twine	NN
1979	4057	34	1/2	1/2	CD
1979	4057	35	cup	cup	NN
1979	4057	36	(	(	-LRB-
1979	4057	37	1	1	CD
1979	4057	38	stick	stick	NN
1979	4057	39	)	)	-RRB-
1979	4057	40	butter	butter	NN
1979	4057	41	or	or	CC
1979	4057	42	margarine	margarine	NN
1979	4057	43	melted	melt	VBN
1979	4057	44	Salt	salt	NN
1979	4057	45	and	and	CC
1979	4057	46	ground	ground	NN
1979	4057	47	pepper	pepper	NN
1979	4057	48	to	to	TO
1979	4057	49	taste	taste	NN
1979	4057	50	1	1	CD
1979	4057	51	teaspoon	teaspoon	NN
1979	4057	52	ground	ground	NN
1979	4057	53	sage	sage	NN
1979	4057	54	Dixie	Dixie	NNP
1979	4057	55	Cornbread	Cornbread	NNP
1979	4057	56	Stuffing	Stuffing	NNP
1979	4057	57	(	(	-LRB-
1979	4057	58	recipe	recipe	NN
1979	4057	59	follows	follow	VBZ
1979	4057	60	)	)	-RRB-
1979	4057	61	1/4	1/4	CD
1979	4057	62	cup	cup	NN
1979	4057	63	flour	flour	NN
1979	4057	64	2	2	CD
1979	4057	65	tablespoons	tablespoon	NNS
1979	4057	66	Madeira	madeira	NN
1979	4057	67	wine	wine	NN
1979	4057	68	2	2	CD
1979	4057	69	cup	cup	NN
1979	4057	70	chicken	chicken	NN
1979	4057	71	broth	broth	NN
1979	4057	72	or	or	CC
1979	4057	73	water	water	NN
1979	4057	74	Preheat	Preheat	NNP
1979	4057	75	oven	oven	VBD
1979	4057	76	to	to	IN
1979	4057	77	375F.	375f.	CD
1979	4058	1	Place	place	NN
1979	4058	2	coffee	coffee	NN
1979	4058	3	can	can	MD
1979	4058	4	in	in	IN
1979	4058	5	center	center	NN
1979	4058	6	of	of	IN
1979	4058	7	a	a	DT
1979	4058	8	round	round	JJ
1979	4058	9	9-	9-	NNP
1979	4058	10	or	or	CC
1979	4058	11	10-inch	10-inch	CD
1979	4058	12	cake	cake	NN
1979	4058	13	pan	pan	NN
1979	4058	14	.	.	.
1979	4059	1	Arrange	arrange	NN
1979	4059	2	drumsticks	drumstick	VBZ
1979	4059	3	around	around	RB
1979	4059	4	can	can	MD
1979	4059	5	,	,	,
1979	4059	6	narrow	narrow	JJ
1979	4059	7	end	end	NN
1979	4059	8	up	up	RP
1979	4059	9	.	.	.
1979	4060	1	With	with	IN
1979	4060	2	twine	twine	NN
1979	4060	3	,	,	,
1979	4060	4	tie	tie	NN
1979	4060	5	drumsticks	drumstick	VBZ
1979	4060	6	securely	securely	RB
1979	4060	7	around	around	IN
1979	4060	8	the	the	DT
1979	4060	9	can	can	NN
1979	4060	10	in	in	IN
1979	4060	11	3	3	CD
1979	4060	12	places	place	NNS
1979	4060	13	,	,	,
1979	4060	14	starting	start	VBG
1979	4060	15	at	at	IN
1979	4060	16	the	the	DT
1979	4060	17	middle	middle	NN
1979	4060	18	,	,	,
1979	4060	19	then	then	RB
1979	4060	20	bottom	bottom	NN
1979	4060	21	,	,	,
1979	4060	22	then	then	RB
1979	4060	23	top	top	NN
1979	4060	24	.	.	.
1979	4061	1	In	in	IN
1979	4061	2	a	a	DT
1979	4061	3	small	small	JJ
1979	4061	4	bowl	bowl	NN
1979	4061	5	,	,	,
1979	4061	6	combine	combine	VB
1979	4061	7	butter	butter	NN
1979	4061	8	with	with	IN
1979	4061	9	salt	salt	NN
1979	4061	10	,	,	,
1979	4061	11	pepper	pepper	NN
1979	4061	12	,	,	,
1979	4061	13	and	and	CC
1979	4061	14	sage	sage	NN
1979	4061	15	;	;	:
1979	4061	16	brush	brush	NN
1979	4061	17	onto	onto	IN
1979	4061	18	drumsticks	drumstick	NNS
1979	4061	19	.	.	.
1979	4062	1	Roast	roast	NN
1979	4062	2	for	for	IN
1979	4062	3	1	1	CD
1979	4062	4	hour	hour	NN
1979	4062	5	,	,	,
1979	4062	6	10	10	CD
1979	4062	7	minutes	minute	NNS
1979	4062	8	,	,	,
1979	4062	9	basting	baste	VBG
1979	4062	10	halfway	halfway	RB
1979	4062	11	through	through	IN
1979	4062	12	cooking	cooking	NN
1979	4062	13	time	time	NN
1979	4062	14	with	with	IN
1979	4062	15	remaining	remain	VBG
1979	4062	16	any	any	DT
1979	4062	17	butter	butter	NN
1979	4062	18	.	.	.
1979	4063	1	Meanwhile	meanwhile	RB
1979	4063	2	,	,	,
1979	4063	3	prepare	prepare	VB
1979	4063	4	Dixie	Dixie	NNP
1979	4063	5	Cornbread	Cornbread	NNP
1979	4063	6	Stuffing	Stuffing	NNP
1979	4063	7	,	,	,
1979	4063	8	cover	cover	NN
1979	4063	9	and	and	CC
1979	4063	10	bake	bake	VB
1979	4063	11	in	in	RP
1979	4063	12	oven	oven	NNP
1979	4063	13	with	with	IN
1979	4063	14	roast	roast	NN
1979	4063	15	during	during	IN
1979	4063	16	last	last	JJ
1979	4063	17	20	20	CD
1979	4063	18	minutes	minute	NNS
1979	4063	19	of	of	IN
1979	4063	20	cooking	cooking	NN
1979	4063	21	time	time	NN
1979	4063	22	.	.	.
1979	4064	1	Using	use	VBG
1979	4064	2	two	two	CD
1979	4064	3	spatulas	spatula	NNS
1979	4064	4	,	,	,
1979	4064	5	remove	remove	VB
1979	4064	6	roast	roast	NN
1979	4064	7	with	with	IN
1979	4064	8	can	can	NN
1979	4064	9	to	to	IN
1979	4064	10	a	a	DT
1979	4064	11	warm	warm	JJ
1979	4064	12	12-inch	12-inch	CD
1979	4064	13	platter	platter	NN
1979	4064	14	or	or	CC
1979	4064	15	chop	chop	NN
1979	4064	16	plate	plate	NN
1979	4064	17	.	.	.
1979	4065	1	Pour	pour	NN
1979	4065	2	1/4	1/4	CD
1979	4065	3	cup	cup	NN
1979	4065	4	pan	pan	NN
1979	4065	5	juices	juice	NNS
1979	4065	6	into	into	IN
1979	4065	7	a	a	DT
1979	4065	8	small	small	JJ
1979	4065	9	saucepan	saucepan	NN
1979	4065	10	.	.	.
1979	4066	1	Whisk	whisk	NN
1979	4066	2	in	in	IN
1979	4066	3	flour	flour	NN
1979	4066	4	and	and	CC
1979	4066	5	cook	cook	NN
1979	4066	6	over	over	IN
1979	4066	7	medium	medium	JJ
1979	4066	8	heat	heat	NN
1979	4066	9	10	10	CD
1979	4066	10	minutes	minute	NNS
1979	4066	11	,	,	,
1979	4066	12	stirring	stir	VBG
1979	4066	13	constantly	constantly	RB
1979	4066	14	.	.	.
1979	4067	1	Add	Add	NNP
1979	4067	2	Madeira	Madeira	NNP
1979	4067	3	and	and	CC
1979	4067	4	broth	broth	NN
1979	4067	5	;	;	:
1979	4067	6	bring	bring	VB
1979	4067	7	to	to	IN
1979	4067	8	a	a	DT
1979	4067	9	boil	boil	NN
1979	4067	10	,	,	,
1979	4067	11	whisking	whisk	VBG
1979	4067	12	frequently	frequently	RB
1979	4067	13	.	.	.
1979	4068	1	Season	season	NN
1979	4068	2	to	to	TO
1979	4068	3	taste	taste	VB
1979	4068	4	with	with	IN
1979	4068	5	salt	salt	NN
1979	4068	6	and	and	CC
1979	4068	7	pepper	pepper	NN
1979	4068	8	;	;	,
1979	4068	9	strain	strain	VB
1979	4068	10	gravy	gravy	NN
1979	4068	11	into	into	IN
1979	4068	12	a	a	DT
1979	4068	13	warm	warm	JJ
1979	4068	14	sauceboat	sauceboat	NN
1979	4068	15	.	.	.
1979	4069	1	To	to	TO
1979	4069	2	serve	serve	VB
1979	4069	3	roast	roast	NN
1979	4069	4	,	,	,
1979	4069	5	spoon	spoon	NN
1979	4069	6	stuffing	stuff	VBG
1979	4069	7	into	into	IN
1979	4069	8	coffee	coffee	NN
1979	4069	9	can	can	MD
1979	4069	10	.	.	.
1979	4070	1	Carefully	carefully	RB
1979	4070	2	lift	lift	VB
1979	4070	3	off	off	RP
1979	4070	4	can	can	NN
1979	4070	5	and	and	CC
1979	4070	6	gently	gently	RB
1979	4070	7	press	press	VB
1979	4070	8	drumsticks	drumstick	NNS
1979	4070	9	against	against	IN
1979	4070	10	stuffing	stuffing	NN
1979	4070	11	.	.	.
1979	4071	1	DIXIE	DIXIE	NNP
1979	4071	2	CORNBREAD	CORNBREAD	NNP
1979	4071	3	STUFFING	stuff	VBG
1979	4071	4	1/4	1/4	CD
1979	4071	5	pound	pound	NN
1979	4071	6	lean	lean	JJ
1979	4071	7	bacon	bacon	NN
1979	4071	8	,	,	,
1979	4071	9	diced	dice	VBD
1979	4071	10	1/2	1/2	CD
1979	4071	11	cup	cup	NN
1979	4071	12	chopped	chop	VBN
1979	4071	13	onion	onion	NN
1979	4071	14	1/2	1/2	CD
1979	4071	15	cup	cup	NN
1979	4071	16	chopped	chop	VBD
1979	4071	17	celery	celery	NN
1979	4071	18	1/4	1/4	CD
1979	4071	19	cup	cup	NN
1979	4071	20	(	(	-LRB-
1979	4071	21	1/2	1/2	CD
1979	4071	22	stick	stick	NN
1979	4071	23	)	)	-RRB-
1979	4071	24	butter	butter	NN
1979	4071	25	or	or	CC
1979	4071	26	margarine	margarine	NN
1979	4071	27	1/2	1/2	CD
1979	4071	28	pound	pound	NN
1979	4071	29	fresh	fresh	JJ
1979	4071	30	spinach	spinach	NN
1979	4071	31	,	,	,
1979	4071	32	kale	kale	NNP
1979	4071	33	,	,	,
1979	4071	34	or	or	CC
1979	4071	35	collard	collard	NN
1979	4071	36	greens	green	NNS
1979	4071	37	,	,	,
1979	4071	38	cooked	cooked	JJ
1979	4071	39	,	,	,
1979	4071	40	well	well	RB
1979	4071	41	drained	drained	JJ
1979	4071	42	and	and	CC
1979	4071	43	chopped	chop	VBD
1979	4071	44	*	*	NFP
1979	4071	45	1	1	CD
1979	4071	46	package	package	NN
1979	4071	47	(	(	-LRB-
1979	4071	48	8-ounces	8-ounces	CD
1979	4071	49	)	)	-RRB-
1979	4071	50	cornbread	cornbread	VB
1979	4071	51	stuffing	stuff	VBG
1979	4071	52	mix	mix	NN
1979	4071	53	1	1	CD
1979	4071	54	cup	cup	NN
1979	4071	55	chicken	chicken	NN
1979	4071	56	broth	broth	NN
1979	4071	57	or	or	CC
1979	4071	58	water	water	NN
1979	4071	59	Salt	salt	NN
1979	4071	60	and	and	CC
1979	4071	61	ground	ground	NN
1979	4071	62	pepper	pepper	NN
1979	4071	63	to	to	TO
1979	4071	64	taste	taste	VB
1979	4071	65	In	in	IN
1979	4071	66	a	a	DT
1979	4071	67	medium	medium	JJ
1979	4071	68	-	-	HYPH
1979	4071	69	sized	sized	JJ
1979	4071	70	ovenproof	ovenproof	JJ
1979	4071	71	skillet	skillet	NN
1979	4071	72	,	,	,
1979	4071	73	over	over	IN
1979	4071	74	medium	medium	NNP
1979	4071	75	heat	heat	NNP
1979	4071	76	,	,	,
1979	4071	77	saute	saute	NNP
1979	4071	78	bacon	bacon	NNP
1979	4071	79	,	,	,
1979	4071	80	onion	onion	NN
1979	4071	81	,	,	,
1979	4071	82	and	and	CC
1979	4071	83	celery	celery	NN
1979	4071	84	for	for	IN
1979	4071	85	5	5	CD
1979	4071	86	to	to	TO
1979	4071	87	10	10	CD
1979	4071	88	minutes	minute	NNS
1979	4071	89	or	or	CC
1979	4071	90	until	until	IN
1979	4071	91	bacon	bacon	NN
1979	4071	92	is	be	VBZ
1979	4071	93	cooked	cook	VBN
1979	4071	94	.	.	.
1979	4072	1	Add	add	VB
1979	4072	2	butter	butter	NN
1979	4072	3	and	and	CC
1979	4072	4	heat	heat	NN
1979	4072	5	until	until	IN
1979	4072	6	melted	melt	VBN
1979	4072	7	.	.	.
1979	4073	1	Stir	stir	VB
1979	4073	2	in	in	IN
1979	4073	3	greens	greens	NNP
1979	4073	4	,	,	,
1979	4073	5	stuffing	stuff	VBG
1979	4073	6	mix	mix	NN
1979	4073	7	,	,	,
1979	4073	8	and	and	CC
1979	4073	9	broth	broth	NN
1979	4073	10	;	;	:
1979	4073	11	toss	toss	VB
1979	4073	12	well	well	RB
1979	4073	13	.	.	.
1979	4074	1	Season	season	NN
1979	4074	2	with	with	IN
1979	4074	3	salt	salt	NN
1979	4074	4	and	and	CC
1979	4074	5	pepper	pepper	NN
1979	4074	6	.	.	.
1979	4075	1	*	*	NFP
1979	4075	2	Note	note	NN
1979	4075	3	:	:	:
1979	4075	4	Or	or	CC
1979	4075	5	substitute	substitute	VB
1979	4075	6	1/2	1/2	CD
1979	4075	7	package	package	NN
1979	4075	8	(	(	-LRB-
1979	4075	9	10-ounces	10-ounces	CD
1979	4075	10	)	)	-RRB-
1979	4075	11	frozen	frozen	JJ
1979	4075	12	chopped	chopped	JJ
1979	4075	13	spinach	spinach	NN
1979	4075	14	,	,	,
1979	4075	15	kale	kale	NNP
1979	4075	16	,	,	,
1979	4075	17	or	or	CC
1979	4075	18	collard	collard	NN
1979	4075	19	greens	greens	NNP
1979	4075	20	,	,	,
1979	4075	21	thawed	thaw	VBN
1979	4075	22	and	and	CC
1979	4075	23	drained	drain	VBN
1979	4075	24	.	.	.
1979	4076	1	MOTHER	MOTHER	NNP
1979	4076	2	'S	's	POS
1979	4076	3	DAY	DAY	NNP
1979	4076	4	DINNER	DINNER	NNP
1979	4076	5	--	--	:
1979	4076	6	WITH	with	IN
1979	4076	7	LOVE	LOVE	NNS
1979	4076	8	FROM	from	IN
1979	4076	9	THE	the	DT
1979	4076	10	KIDS	KIDS	NNP
1979	4076	11	Photo	photo	NN
1979	4076	12	:	:	:
1979	4076	13	Chicken	Chicken	NNP
1979	4076	14	Bouquet	Bouquet	NNP
1979	4076	15	is	be	VBZ
1979	4076	16	a	a	DT
1979	4076	17	centerpiece	centerpiece	NN
1979	4076	18	for	for	IN
1979	4076	19	Mother	Mother	NNP
1979	4076	20	's	's	POS
1979	4076	21	Day	Day	NNP
1979	4076	22	.	.	.
1979	4077	1	Mother	Mother	NNP
1979	4077	2	's	's	POS
1979	4077	3	Day	Day	NNP
1979	4077	4	became	become	VBD
1979	4077	5	a	a	DT
1979	4077	6	national	national	JJ
1979	4077	7	holiday	holiday	NN
1979	4077	8	in	in	IN
1979	4077	9	1914	1914	CD
1979	4077	10	.	.	.
1979	4078	1	Since	since	IN
1979	4078	2	then	then	RB
1979	4078	3	,	,	,
1979	4078	4	it	-PRON-	PRP
1979	4078	5	's	be	VBZ
1979	4078	6	a	a	DT
1979	4078	7	day	day	NN
1979	4078	8	of	of	IN
1979	4078	9	love	love	NN
1979	4078	10	and	and	CC
1979	4078	11	memories	memory	NNS
1979	4078	12	,	,	,
1979	4078	13	with	with	IN
1979	4078	14	no	no	DT
1979	4078	15	gifts	gift	NNS
1979	4078	16	more	more	RBR
1979	4078	17	appreciated	appreciate	VBN
1979	4078	18	than	than	IN
1979	4078	19	the	the	DT
1979	4078	20	"	"	``
1979	4078	21	I	-PRON-	PRP
1979	4078	22	made	make	VBD
1979	4078	23	it	-PRON-	PRP
1979	4078	24	myself	-PRON-	PRP
1979	4078	25	"	"	''
1979	4078	26	or	or	CC
1979	4078	27	"	"	``
1979	4078	28	I	-PRON-	PRP
1979	4078	29	cooked	cook	VBD
1979	4078	30	it	-PRON-	PRP
1979	4078	31	myself	-PRON-	PRP
1979	4078	32	"	"	``
1979	4078	33	variety	variety	NN
1979	4078	34	.	.	.
1979	4079	1	I	-PRON-	PRP
1979	4079	2	remember	remember	VBP
1979	4079	3	so	so	RB
1979	4079	4	well	well	RB
1979	4079	5	the	the	DT
1979	4079	6	fledgling	fledgling	NN
1979	4079	7	attempts	attempt	NNS
1979	4079	8	by	by	IN
1979	4079	9	my	-PRON-	PRP$
1979	4079	10	oldest	old	JJS
1979	4079	11	child	child	NN
1979	4079	12	to	to	TO
1979	4079	13	cook	cook	VB
1979	4079	14	for	for	IN
1979	4079	15	Mother	Mother	NNP
1979	4079	16	's	's	POS
1979	4079	17	Day	day	NN
1979	4079	18	.	.	.
1979	4080	1	Jose	Jose	NNP
1979	4080	2	was	be	VBD
1979	4080	3	n't	not	RB
1979	4080	4	much	much	RB
1979	4080	5	more	more	JJR
1979	4080	6	than	than	IN
1979	4080	7	a	a	DT
1979	4080	8	toddler	toddler	NN
1979	4080	9	when	when	WRB
1979	4080	10	he	-PRON-	PRP
1979	4080	11	got	get	VBD
1979	4080	12	the	the	DT
1979	4080	13	idea	idea	NN
1979	4080	14	on	on	IN
1979	4080	15	his	-PRON-	PRP$
1979	4080	16	own	own	JJ
1979	4080	17	to	to	TO
1979	4080	18	make	make	VB
1979	4080	19	hot	hot	JJ
1979	4080	20	cocoa	cocoa	NN
1979	4080	21	for	for	IN
1979	4080	22	a	a	DT
1979	4080	23	Mother	Mother	NNP
1979	4080	24	's	's	POS
1979	4080	25	Day	Day	NNP
1979	4080	26	treat	treat	NN
1979	4080	27	.	.	.
1979	4081	1	While	while	IN
1979	4081	2	I	-PRON-	PRP
1979	4081	3	was	be	VBD
1979	4081	4	still	still	RB
1979	4081	5	in	in	IN
1979	4081	6	bed	bed	NN
1979	4081	7	,	,	,
1979	4081	8	he	-PRON-	PRP
1979	4081	9	went	go	VBD
1979	4081	10	into	into	IN
1979	4081	11	the	the	DT
1979	4081	12	kitchen	kitchen	NN
1979	4081	13	,	,	,
1979	4081	14	turned	turn	VBD
1979	4081	15	on	on	RP
1979	4081	16	the	the	DT
1979	4081	17	electric	electric	JJ
1979	4081	18	stove	stove	NN
1979	4081	19	,	,	,
1979	4081	20	and	and	CC
1979	4081	21	started	start	VBD
1979	4081	22	to	to	TO
1979	4081	23	make	make	VB
1979	4081	24	the	the	DT
1979	4081	25	cocoa	cocoa	NN
1979	4081	26	by	by	IN
1979	4081	27	setting	set	VBG
1979	4081	28	a	a	DT
1979	4081	29	china	china	NNP
1979	4081	30	cup	cup	NN
1979	4081	31	full	full	JJ
1979	4081	32	of	of	IN
1979	4081	33	water	water	NN
1979	4081	34	directly	directly	RB
1979	4081	35	on	on	IN
1979	4081	36	the	the	DT
1979	4081	37	hot	hot	JJ
1979	4081	38	burner	burner	NN
1979	4081	39	.	.	.
1979	4082	1	I	-PRON-	PRP
1979	4082	2	came	come	VBD
1979	4082	3	into	into	IN
1979	4082	4	the	the	DT
1979	4082	5	kitchen	kitchen	NN
1979	4082	6	just	just	RB
1979	4082	7	in	in	IN
1979	4082	8	time	time	NN
1979	4082	9	to	to	TO
1979	4082	10	prevent	prevent	VB
1979	4082	11	a	a	DT
1979	4082	12	disaster	disaster	NN
1979	4082	13	.	.	.
1979	4083	1	As	as	IN
1979	4083	2	you	-PRON-	PRP
1979	4083	3	can	can	MD
1979	4083	4	imagine	imagine	VB
1979	4083	5	,	,	,
1979	4083	6	a	a	DT
1979	4083	7	quick	quick	JJ
1979	4083	8	lesson	lesson	NN
1979	4083	9	on	on	IN
1979	4083	10	kitchen	kitchen	NNP
1979	4083	11	safety	safety	NNP
1979	4083	12	followed	follow	VBD
1979	4083	13	.	.	.
1979	4084	1	The	the	DT
1979	4084	2	Perdue	Perdue	NNP
1979	4084	3	Farms	Farms	NNP
1979	4084	4	home	home	NN
1979	4084	5	economists	economist	NNS
1979	4084	6	want	want	VBP
1979	4084	7	to	to	TO
1979	4084	8	be	be	VB
1979	4084	9	sure	sure	JJ
1979	4084	10	your	-PRON-	PRP$
1979	4084	11	kids	kid	NNS
1979	4084	12	do	do	VBP
1979	4084	13	n't	not	RB
1979	4084	14	have	have	VB
1979	4084	15	a	a	DT
1979	4084	16	similar	similar	JJ
1979	4084	17	close	close	JJ
1979	4084	18	call	call	NN
1979	4084	19	and	and	CC
1979	4084	20	recommend	recommend	VB
1979	4084	21	that	that	IN
1979	4084	22	all	all	DT
1979	4084	23	kids	kid	NNS
1979	4084	24	be	be	VB
1979	4084	25	warned	warn	VBN
1979	4084	26	to	to	TO
1979	4084	27	stay	stay	VB
1979	4084	28	away	away	RB
1979	4084	29	from	from	IN
1979	4084	30	the	the	DT
1979	4084	31	stove	stove	NN
1979	4084	32	unless	unless	IN
1979	4084	33	there	there	EX
1979	4084	34	's	be	VBZ
1979	4084	35	adult	adult	NN
1979	4084	36	supervision	supervision	NN
1979	4084	37	.	.	.
1979	4085	1	But	but	CC
1979	4085	2	assuming	assume	VBG
1979	4085	3	that	that	IN
1979	4085	4	there	there	EX
1979	4085	5	's	be	VBZ
1979	4085	6	an	an	DT
1979	4085	7	adult	adult	NN
1979	4085	8	around	around	RB
1979	4085	9	to	to	TO
1979	4085	10	help	help	VB
1979	4085	11	,	,	,
1979	4085	12	children	child	NNS
1979	4085	13	can	can	MD
1979	4085	14	participate	participate	VB
1979	4085	15	in	in	IN
1979	4085	16	making	make	VBG
1979	4085	17	a	a	DT
1979	4085	18	wonderful	wonderful	JJ
1979	4085	19	treat	treat	NN
1979	4085	20	for	for	IN
1979	4085	21	their	-PRON-	PRP$
1979	4085	22	mother	mother	NN
1979	4085	23	.	.	.
1979	4086	1	The	the	DT
1979	4086	2	recipe	recipe	NN
1979	4086	3	that	that	WDT
1979	4086	4	follows	follow	VBZ
1979	4086	5	is	be	VBZ
1979	4086	6	"	"	``
1979	4086	7	a	a	DT
1979	4086	8	dinner	dinner	NN
1979	4086	9	bouquet	bouquet	NN
1979	4086	10	for	for	IN
1979	4086	11	Mom	Mom	NNP
1979	4086	12	.	.	.
1979	4086	13	"	"	''
1979	4087	1	Grade	grade	NN
1979	4087	2	school	school	NN
1979	4087	3	children	child	NNS
1979	4087	4	and	and	CC
1979	4087	5	older	old	JJR
1979	4087	6	can	can	MD
1979	4087	7	create	create	VB
1979	4087	8	a	a	DT
1979	4087	9	bouquet	bouquet	NN
1979	4087	10	of	of	IN
1979	4087	11	chicken	chicken	NN
1979	4087	12	kebobs	kebob	NNS
1979	4087	13	,	,	,
1979	4087	14	helping	help	VBG
1979	4087	15	to	to	TO
1979	4087	16	thread	thread	VB
1979	4087	17	fruit	fruit	NN
1979	4087	18	and	and	CC
1979	4087	19	fresh	fresh	JJ
1979	4087	20	boneless	boneless	NN
1979	4087	21	thigh	thigh	NN
1979	4087	22	meat	meat	NN
1979	4087	23	on	on	IN
1979	4087	24	skewers	skewer	NNS
1979	4087	25	and	and	CC
1979	4087	26	to	to	TO
1979	4087	27	"	"	``
1979	4087	28	plant	plant	VB
1979	4087	29	"	"	''
1979	4087	30	them	-PRON-	PRP
1979	4087	31	in	in	IN
1979	4087	32	rice	rice	NN
1979	4087	33	.	.	.
1979	4088	1	For	for	IN
1979	4088	2	younger	young	JJR
1979	4088	3	children	child	NNS
1979	4088	4	,	,	,
1979	4088	5	even	even	RB
1979	4088	6	toddlers	toddler	NNS
1979	4088	7	,	,	,
1979	4088	8	Drumstick	Drumstick	NNP
1979	4088	9	Blossoms	Blossoms	NNP
1979	4088	10	are	be	VBP
1979	4088	11	an	an	DT
1979	4088	12	easy	easy	JJ
1979	4088	13	alternate	alternate	JJ
1979	4088	14	recipe	recipe	NN
1979	4088	15	in	in	IN
1979	4088	16	which	which	WDT
1979	4088	17	drumsticks	drumstick	NNS
1979	4088	18	are	be	VBP
1979	4088	19	rolled	roll	VBN
1979	4088	20	in	in	IN
1979	4088	21	Parmesan	Parmesan	NNP
1979	4088	22	-	-	HYPH
1979	4088	23	flavored	flavor	VBN
1979	4088	24	crumbs	crumb	NNS
1979	4088	25	.	.	.
1979	4089	1	Any	any	DT
1979	4089	2	age	age	NN
1979	4089	3	child	child	NN
1979	4089	4	can	can	MD
1979	4089	5	help	help	VB
1979	4089	6	scrub	scrub	NN
1979	4089	7	vegetables	vegetable	NNS
1979	4089	8	and	and	CC
1979	4089	9	spoon	spoon	VB
1979	4089	10	sherbet	sherbet	NN
1979	4089	11	into	into	IN
1979	4089	12	orange	orange	JJ
1979	4089	13	cups	cup	NNS
1979	4089	14	.	.	.
1979	4090	1	Teenagers	teenager	NNS
1979	4090	2	can	can	MD
1979	4090	3	enjoy	enjoy	VB
1979	4090	4	creating	create	VBG
1979	4090	5	radish	radish	JJ
1979	4090	6	roses	rose	NNS
1979	4090	7	,	,	,
1979	4090	8	making	make	VBG
1979	4090	9	stir	stir	VB
1979	4090	10	-	-	HYPH
1979	4090	11	fry	fry	NN
1979	4090	12	rice	rice	NN
1979	4090	13	,	,	,
1979	4090	14	and	and	CC
1979	4090	15	scalloping	scallop	VBG
1979	4090	16	orange	orange	JJ
1979	4090	17	baskets	basket	NNS
1979	4090	18	to	to	TO
1979	4090	19	hold	hold	VB
1979	4090	20	sherbet	sherbet	NN
1979	4090	21	.	.	.
1979	4091	1	Editor	Editor	NNP
1979	4091	2	's	's	POS
1979	4091	3	Note	note	NN
1979	4091	4	:	:	:
1979	4091	5	Please	please	UH
1979	4091	6	see	see	VB
1979	4091	7	accompanying	accompany	VBG
1979	4091	8	recipes	recipe	NNS
1979	4091	9	and	and	CC
1979	4091	10	photograph	photograph	NN
1979	4091	11	.	.	.
1979	4092	1	Menu	Menu	NNP
1979	4092	2	*	*	NFP
1979	4092	3	Citrus	Citrus	NNP
1979	4092	4	Chicken	Chicken	NNP
1979	4092	5	Bouquet	Bouquet	NNP
1979	4092	6	or	or	CC
1979	4092	7	*	*	NFP
1979	4092	8	Drumstick	Drumstick	NNP
1979	4092	9	Blossoms	Blossoms	NNPS
1979	4092	10	Stewed	Stewed	NNP
1979	4092	11	Tomatoes	Tomatoes	NNP
1979	4092	12	Idaho	Idaho	NNP
1979	4092	13	Baked	Baked	NNP
1979	4092	14	Potatoes	Potatoes	NNPS
1979	4092	15	with	with	IN
1979	4092	16	Sour	Sour	NNP
1979	4092	17	Cream	Cream	NNP
1979	4092	18	Succotash	Succotash	NNP
1979	4092	19	Dinner	Dinner	NNP
1979	4092	20	Rolls	Rolls	NNP
1979	4092	21	Berries	Berries	NNPS
1979	4092	22	and	and	CC
1979	4092	23	Cream	Cream	NNP
1979	4092	24	*	*	NFP
1979	4092	25	Recipe	recipe	NN
1979	4092	26	follows	follow	VBZ
1979	4092	27	CITRUS	citrus	NN
1979	4092	28	CHICKEN	CHICKEN	NNS
1979	4092	29	BOUQUET	BOUQUET	NNP
1979	4092	30	Serves	serve	VBZ
1979	4092	31	4	4	CD
1979	4092	32	4	4	CD
1979	4092	33	roaster	roaster	NN
1979	4092	34	boneless	boneless	NN
1979	4092	35	thigh	thigh	NN
1979	4092	36	cutlets	cutlet	NNS
1979	4092	37	1/4	1/4	CD
1979	4092	38	cup	cup	NN
1979	4092	39	fresh	fresh	JJ
1979	4092	40	orange	orange	NN
1979	4092	41	juice	juice	NN
1979	4092	42	2	2	CD
1979	4092	43	tablespoons	tablespoon	NNS
1979	4092	44	vegetable	vegetable	NN
1979	4092	45	oil	oil	NN
1979	4092	46	2	2	CD
1979	4092	47	tablespoons	tablespoon	NNS
1979	4092	48	soy	soy	NN
1979	4092	49	sauce	sauce	NN
1979	4092	50	2	2	CD
1979	4092	51	tablespoons	tablespoon	NNS
1979	4092	52	honey	honey	NN
1979	4092	53	1	1	CD
1979	4092	54	tablespoon	tablespoon	NN
1979	4092	55	grated	grate	VBD
1979	4092	56	orange	orange	JJ
1979	4092	57	peel	peel	NN
1979	4092	58	2	2	CD
1979	4092	59	cloves	clove	NNS
1979	4092	60	garlic	garlic	NN
1979	4092	61	,	,	,
1979	4092	62	minced	mince	VBD
1979	4092	63	1	1	CD
1979	4092	64	-	-	SYM
1979	4092	65	1/2	1/2	CD
1979	4092	66	teaspoon	teaspoon	NN
1979	4092	67	minced	mince	VBN
1979	4092	68	,	,	,
1979	4092	69	fresh	fresh	JJ
1979	4092	70	ginger	ginger	NN
1979	4092	71	or	or	CC
1979	4092	72	1/2	1/2	CD
1979	4092	73	teaspoon	teaspoon	NN
1979	4092	74	ground	ground	NN
1979	4092	75	2	2	CD
1979	4092	76	medium	medium	NN
1979	4092	77	-	-	HYPH
1979	4092	78	sized	sized	JJ
1979	4092	79	green	green	JJ
1979	4092	80	peppers	pepper	NNS
1979	4092	81	,	,	,
1979	4092	82	cut	cut	VBN
1979	4092	83	into	into	IN
1979	4092	84	1-inch	1-inch	CD
1979	4092	85	squares	square	NNS
1979	4092	86	2	2	CD
1979	4092	87	tangerines	tangerine	NNS
1979	4092	88	,	,	,
1979	4092	89	peeled	peel	VBN
1979	4092	90	and	and	CC
1979	4092	91	pulled	pull	VBN
1979	4092	92	into	into	IN
1979	4092	93	sections	section	NNS
1979	4092	94	1	1	CD
1979	4092	95	medium	medium	JJ
1979	4092	96	-	-	HYPH
1979	4092	97	sized	sized	JJ
1979	4092	98	clean	clean	JJ
1979	4092	99	,	,	,
1979	4092	100	glazed	glazed	JJ
1979	4092	101	ceramic	ceramic	JJ
1979	4092	102	flowerpot	flowerpot	NN
1979	4092	103	Garden	Garden	NNP
1979	4092	104	Fried	Fried	NNP
1979	4092	105	Rice	Rice	NNP
1979	4092	106	(	(	-LRB-
1979	4092	107	see	see	VB
1979	4092	108	recipe	recipe	NN
1979	4092	109	)	)	-RRB-
1979	4092	110	or	or	CC
1979	4092	111	5	5	CD
1979	4092	112	-	-	SYM
1979	4092	113	6	6	CD
1979	4092	114	cups	cup	NNS
1979	4092	115	cooked	cook	VBN
1979	4092	116	rice	rice	NN
1979	4092	117	Cut	Cut	NNP
1979	4092	118	chicken	chicken	NN
1979	4092	119	thighs	thigh	NNS
1979	4092	120	into	into	IN
1979	4092	121	1-inch	1-inch	CD
1979	4092	122	chunks	chunk	NNS
1979	4092	123	.	.	.
1979	4093	1	In	in	IN
1979	4093	2	shallow	shallow	JJ
1979	4093	3	bowl	bowl	NN
1979	4093	4	or	or	CC
1979	4093	5	non	non	JJ
1979	4093	6	-	-	JJ
1979	4093	7	metal	metal	JJ
1979	4093	8	container	container	NN
1979	4093	9	,	,	,
1979	4093	10	combine	combine	NNP
1979	4093	11	orange	orange	NNP
1979	4093	12	juice	juice	NNP
1979	4093	13	,	,	,
1979	4093	14	oil	oil	NN
1979	4093	15	,	,	,
1979	4093	16	soy	soy	NN
1979	4093	17	sauce	sauce	NN
1979	4093	18	,	,	,
1979	4093	19	honey	honey	NN
1979	4093	20	,	,	,
1979	4093	21	orange	orange	NNP
1979	4093	22	peel	peel	NN
1979	4093	23	,	,	,
1979	4093	24	garlic	garlic	NN
1979	4093	25	,	,	,
1979	4093	26	and	and	CC
1979	4093	27	ginger	ginger	NN
1979	4093	28	;	;	:
1979	4093	29	mix	mix	VB
1979	4093	30	well	well	RB
1979	4093	31	.	.	.
1979	4094	1	Cover	cover	NN
1979	4094	2	and	and	CC
1979	4094	3	marinate	marinate	NN
1979	4094	4	chicken	chicken	NN
1979	4094	5	for	for	IN
1979	4094	6	1	1	CD
1979	4094	7	hour	hour	NN
1979	4094	8	or	or	CC
1979	4094	9	longer	long	RBR
1979	4094	10	,	,	,
1979	4094	11	refrigerated	refrigerate	VBD
1979	4094	12	.	.	.
1979	4095	1	Drain	drain	NN
1979	4095	2	chicken	chicken	NN
1979	4095	3	;	;	:
1979	4095	4	reserve	reserve	NN
1979	4095	5	marinade	marinade	NN
1979	4095	6	.	.	.
1979	4096	1	Preheat	preheat	NN
1979	4096	2	broiler	broiler	NN
1979	4096	3	.	.	.
1979	4097	1	On	on	IN
1979	4097	2	each	each	DT
1979	4097	3	of	of	IN
1979	4097	4	four	four	CD
1979	4097	5	to	to	TO
1979	4097	6	six	six	CD
1979	4097	7	12-inch	12-inch	CD
1979	4097	8	skewers	skewer	NNS
1979	4097	9	,	,	,
1979	4097	10	alternately	alternately	RB
1979	4097	11	thread	thread	NN
1979	4097	12	chicken	chicken	NN
1979	4097	13	,	,	,
1979	4097	14	green	green	JJ
1979	4097	15	pepper	pepper	NN
1979	4097	16	,	,	,
1979	4097	17	and	and	CC
1979	4097	18	orange	orange	JJ
1979	4097	19	sections	section	NNS
1979	4097	20	.	.	.
1979	4098	1	Broil	Broil	NNP
1979	4098	2	kebabs	kebabs	NNP
1979	4098	3	,	,	,
1979	4098	4	about	about	RB
1979	4098	5	5	5	CD
1979	4098	6	inches	inch	NNS
1979	4098	7	from	from	IN
1979	4098	8	heat	heat	NN
1979	4098	9	,	,	,
1979	4098	10	for	for	IN
1979	4098	11	10	10	CD
1979	4098	12	to	to	TO
1979	4098	13	15	15	CD
1979	4098	14	minutes	minute	NNS
1979	4098	15	or	or	CC
1979	4098	16	until	until	IN
1979	4098	17	chicken	chicken	NN
1979	4098	18	is	be	VBZ
1979	4098	19	cooked	cook	VBN
1979	4098	20	through	through	RB
1979	4098	21	,	,	,
1979	4098	22	turning	turn	VBG
1979	4098	23	occasionally	occasionally	RB
1979	4098	24	and	and	CC
1979	4098	25	basting	baste	VBG
1979	4098	26	with	with	IN
1979	4098	27	marinade	marinade	NN
1979	4098	28	.	.	.
1979	4099	1	To	to	TO
1979	4099	2	serve	serve	VB
1979	4099	3	,	,	,
1979	4099	4	spoon	spoon	VB
1979	4099	5	rice	rice	NN
1979	4099	6	into	into	IN
1979	4099	7	flowerpot	flowerpot	NN
1979	4099	8	.	.	.
1979	4100	1	Stand	stand	VB
1979	4100	2	skewers	skewer	NNS
1979	4100	3	in	in	IN
1979	4100	4	rice	rice	NN
1979	4100	5	.	.	.
1979	4101	1	Makes	make	VBZ
1979	4101	2	about	about	RB
1979	4101	3	4	4	CD
1979	4101	4	servings	serving	NNS
1979	4101	5	NOTE	note	NN
1979	4101	6	:	:	:
1979	4101	7	Kebabs	Kebabs	NNP
1979	4101	8	can	can	MD
1979	4101	9	also	also	RB
1979	4101	10	be	be	VB
1979	4101	11	barbecued	barbecue	VBN
1979	4101	12	on	on	IN
1979	4101	13	an	an	DT
1979	4101	14	outdoor	outdoor	JJ
1979	4101	15	grill	grill	NN
1979	4101	16	.	.	.
1979	4102	1	Cook	cook	VB
1979	4102	2	over	over	IN
1979	4102	3	medium	medium	JJ
1979	4102	4	-	-	HYPH
1979	4102	5	hot	hot	JJ
1979	4102	6	coals	coal	NNS
1979	4102	7	for	for	IN
1979	4102	8	10	10	CD
1979	4102	9	to	to	TO
1979	4102	10	15	15	CD
1979	4102	11	minutes	minute	NNS
1979	4102	12	or	or	CC
1979	4102	13	until	until	IN
1979	4102	14	cooked	cook	VBN
1979	4102	15	through	through	RB
1979	4102	16	,	,	,
1979	4102	17	turning	turn	VBG
1979	4102	18	occasionally	occasionally	RB
1979	4102	19	and	and	CC
1979	4102	20	basting	baste	VBG
1979	4102	21	with	with	IN
1979	4102	22	marinade	marinade	NN
1979	4102	23	.	.	.
1979	4103	1	DRUMSTICK	DRUMSTICK	NNP
1979	4103	2	BLOSSOMSServes	blossomsserve	VBZ
1979	4103	3	4	4	CD
1979	4103	4	-	-	SYM
1979	4103	5	6	6	CD
1979	4103	6	Children	Children	NNPS
1979	4103	7	can	can	MD
1979	4103	8	make	make	VB
1979	4103	9	this	this	DT
1979	4103	10	Mother	Mother	NNP
1979	4103	11	's	's	POS
1979	4103	12	Day	Day	NNP
1979	4103	13	"	"	``
1979	4103	14	bouquet	bouquet	NN
1979	4103	15	"	"	''
1979	4103	16	of	of	IN
1979	4103	17	drumsticks	drumstick	NNS
1979	4103	18	.	.	.
1979	4104	1	Served	serve	VBN
1979	4104	2	in	in	IN
1979	4104	3	a	a	DT
1979	4104	4	flowerpot	flowerpot	NN
1979	4104	5	it	-PRON-	PRP
1979	4104	6	's	be	VBZ
1979	4104	7	whimsical	whimsical	JJ
1979	4104	8	and	and	CC
1979	4104	9	fun	fun	JJ
1979	4104	10	.	.	.
1979	4105	1	6	6	CD
1979	4105	2	tablespoons	tablespoon	NNS
1979	4105	3	butter	butter	NN
1979	4105	4	or	or	CC
1979	4105	5	margarine	margarine	NN
1979	4105	6	,	,	,
1979	4105	7	melted	melt	VBD
1979	4105	8	1/3	1/3	CD
1979	4105	9	cup	cup	NN
1979	4105	10	grated	grate	VBN
1979	4105	11	Parmesan	Parmesan	NNP
1979	4105	12	cheese	cheese	NN
1979	4105	13	1/3	1/3	CD
1979	4105	14	cup	cup	NN
1979	4105	15	seasoned	season	VBN
1979	4105	16	bread	bread	NN
1979	4105	17	crumbs	crumb	VBZ
1979	4105	18	1/4	1/4	CD
1979	4105	19	cup	cup	NN
1979	4105	20	sesame	sesame	NN
1979	4105	21	seeds	seed	VBZ
1979	4105	22	1/2	1/2	CD
1979	4105	23	teaspoon	teaspoon	NN
1979	4105	24	paprika	paprika	NNS
1979	4105	25	Salt	salt	NN
1979	4105	26	and	and	CC
1979	4105	27	ground	ground	NN
1979	4105	28	pepper	pepper	NN
1979	4105	29	to	to	TO
1979	4105	30	taste	taste	VB
1979	4105	31	12	12	CD
1979	4105	32	drumsticks	drumstick	NNS
1979	4105	33	1	1	CD
1979	4105	34	medium	medium	JJ
1979	4105	35	-	-	HYPH
1979	4105	36	sized	sized	JJ
1979	4105	37	clean	clean	JJ
1979	4105	38	,	,	,
1979	4105	39	glazed	glaze	VBN
1979	4105	40	clay	clay	NN
1979	4105	41	flowerpot	flowerpot	NN
1979	4105	42	1	1	CD
1979	4105	43	small	small	JJ
1979	4105	44	head	head	NN
1979	4105	45	Boston	Boston	NNP
1979	4105	46	lettuce	lettuce	NN
1979	4105	47	or	or	CC
1979	4105	48	green	green	JJ
1979	4105	49	leaf	leaf	NN
1979	4105	50	lettuce	lettuce	NN
1979	4105	51	parsley	parsley	NN
1979	4105	52	sprigs	sprig	NNS
1979	4105	53	,	,	,
1979	4105	54	optional	optional	JJ
1979	4105	55	Preheat	Preheat	NNP
1979	4105	56	oven	oven	VBD
1979	4105	57	to	to	IN
1979	4105	58	375oF.	375oF.	.
1979	4106	1	Place	place	NN
1979	4106	2	butter	butter	NN
1979	4106	3	in	in	IN
1979	4106	4	a	a	DT
1979	4106	5	baking	baking	NN
1979	4106	6	dish	dish	NN
1979	4106	7	.	.	.
1979	4107	1	On	on	IN
1979	4107	2	wax	wax	NN
1979	4107	3	paper	paper	NN
1979	4107	4	,	,	,
1979	4107	5	combine	combine	VB
1979	4107	6	Parmesan	Parmesan	NNP
1979	4107	7	cheese	cheese	NN
1979	4107	8	,	,	,
1979	4107	9	bread	bread	NN
1979	4107	10	crumbs	crumb	VBZ
1979	4107	11	,	,	,
1979	4107	12	sesame	sesame	NNP
1979	4107	13	seeds	seed	NNS
1979	4107	14	,	,	,
1979	4107	15	paprika	paprika	NNP
1979	4107	16	,	,	,
1979	4107	17	salt	salt	NN
1979	4107	18	,	,	,
1979	4107	19	and	and	CC
1979	4107	20	pepper	pepper	NN
1979	4107	21	.	.	.
1979	4108	1	Roll	roll	VB
1979	4108	2	each	each	DT
1979	4108	3	drumstick	drumstick	NN
1979	4108	4	in	in	IN
1979	4108	5	melted	melted	JJ
1979	4108	6	butter	butter	NN
1979	4108	7	,	,	,
1979	4108	8	then	then	RB
1979	4108	9	in	in	IN
1979	4108	10	crumbs	crumb	NNS
1979	4108	11	until	until	IN
1979	4108	12	well	well	RB
1979	4108	13	coated	coat	VBN
1979	4108	14	.	.	.
1979	4109	1	Arrange	arrange	NN
1979	4109	2	drumsticks	drumstick	NNS
1979	4109	3	in	in	IN
1979	4109	4	same	same	JJ
1979	4109	5	baking	baking	NN
1979	4109	6	dish	dish	NN
1979	4109	7	,	,	,
1979	4109	8	alternating	alternate	VBG
1979	4109	9	direction	direction	NN
1979	4109	10	of	of	IN
1979	4109	11	drums	drum	NNS
1979	4109	12	to	to	TO
1979	4109	13	accommodate	accommodate	VB
1979	4109	14	all	all	DT
1979	4109	15	pieces	piece	NNS
1979	4109	16	.	.	.
1979	4110	1	Bake	bake	VB
1979	4110	2	about	about	RB
1979	4110	3	45	45	CD
1979	4110	4	minutes	minute	NNS
1979	4110	5	or	or	CC
1979	4110	6	until	until	IN
1979	4110	7	cooked	cook	VBN
1979	4110	8	through	through	IN
1979	4110	9	and	and	CC
1979	4110	10	golden	golden	JJ
1979	4110	11	brown	brown	NN
1979	4110	12	.	.	.
1979	4111	1	To	to	TO
1979	4111	2	serve	serve	VB
1979	4111	3	,	,	,
1979	4111	4	separate	separate	JJ
1979	4111	5	lettuce	lettuce	NN
1979	4111	6	into	into	IN
1979	4111	7	leaves	leave	NNS
1979	4111	8	;	;	:
1979	4111	9	wash	wash	NNP
1979	4111	10	and	and	CC
1979	4111	11	dry	dry	JJ
1979	4111	12	.	.	.
1979	4112	1	Line	line	NN
1979	4112	2	bottom	bottom	NN
1979	4112	3	and	and	CC
1979	4112	4	sides	side	NNS
1979	4112	5	of	of	IN
1979	4112	6	flowerpot	flowerpot	NN
1979	4112	7	with	with	IN
1979	4112	8	lettuce	lettuce	NN
1979	4112	9	,	,	,
1979	4112	10	allowing	allow	VBG
1979	4112	11	leafy	leafy	NNP
1979	4112	12	edges	edge	NNS
1979	4112	13	to	to	TO
1979	4112	14	extend	extend	VB
1979	4112	15	above	above	IN
1979	4112	16	rim	rim	NN
1979	4112	17	of	of	IN
1979	4112	18	flowerpot	flowerpot	NN
1979	4112	19	.	.	.
1979	4113	1	Place	place	NN
1979	4113	2	drumsticks	drumstick	NNS
1979	4113	3	,	,	,
1979	4113	4	bone	bone	NN
1979	4113	5	side	side	NN
1979	4113	6	down	down	RB
1979	4113	7	,	,	,
1979	4113	8	on	on	IN
1979	4113	9	lettuce	lettuce	NN
1979	4113	10	in	in	IN
1979	4113	11	flowerpot	flowerpot	NN
1979	4113	12	to	to	TO
1979	4113	13	resemble	resemble	VB
1979	4113	14	flowers	flower	NNS
1979	4113	15	.	.	.
1979	4114	1	Garnish	garnish	VB
1979	4114	2	with	with	IN
1979	4114	3	parsley	parsley	NN
1979	4114	4	sprigs	sprig	NNS
1979	4114	5	,	,	,
1979	4114	6	if	if	IN
1979	4114	7	desired	desire	VBN
1979	4114	8	.	.	.
1979	4115	1	FRANK	FRANK	NNP
1979	4115	2	PERDUE	PERDUE	NNP
1979	4115	3	'S	's	POS
1979	4115	4	FOURTH	FOURTH	NNS
1979	4115	5	OF	of	IN
1979	4115	6	JULY	JULY	NNP
1979	4115	7	MENU	menu	NN
1979	4115	8	Frank	Frank	NNP
1979	4115	9	has	have	VBZ
1979	4115	10	warm	warm	JJ
1979	4115	11	memories	memory	NNS
1979	4115	12	of	of	IN
1979	4115	13	his	-PRON-	PRP$
1979	4115	14	childhood	childhood	NN
1979	4115	15	,	,	,
1979	4115	16	growing	grow	VBG
1979	4115	17	up	up	RP
1979	4115	18	on	on	IN
1979	4115	19	his	-PRON-	PRP$
1979	4115	20	father	father	NN
1979	4115	21	's	's	POS
1979	4115	22	poultry	poultry	NN
1979	4115	23	farm	farm	NN
1979	4115	24	on	on	IN
1979	4115	25	the	the	DT
1979	4115	26	Eastern	Eastern	NNP
1979	4115	27	Shore	Shore	NNP
1979	4115	28	of	of	IN
1979	4115	29	Maryland	Maryland	NNP
1979	4115	30	.	.	.
1979	4116	1	He	-PRON-	PRP
1979	4116	2	was	be	VBD
1979	4116	3	part	part	NN
1979	4116	4	of	of	IN
1979	4116	5	the	the	DT
1979	4116	6	family	family	NN
1979	4116	7	business	business	NN
1979	4116	8	from	from	IN
1979	4116	9	the	the	DT
1979	4116	10	time	time	NN
1979	4116	11	he	-PRON-	PRP
1979	4116	12	was	be	VBD
1979	4116	13	so	so	RB
1979	4116	14	small	small	JJ
1979	4116	15	"	"	''
1979	4116	16	he	-PRON-	PRP
1979	4116	17	had	have	VBD
1979	4116	18	to	to	TO
1979	4116	19	hold	hold	VB
1979	4116	20	an	an	DT
1979	4116	21	egg	egg	NN
1979	4116	22	with	with	IN
1979	4116	23	two	two	CD
1979	4116	24	hands	hand	NNS
1979	4116	25	.	.	.
1979	4116	26	"	"	''
1979	4117	1	Like	like	IN
1979	4117	2	any	any	DT
1979	4117	3	other	other	JJ
1979	4117	4	farm	farm	NN
1979	4117	5	family	family	NN
1979	4117	6	on	on	IN
1979	4117	7	Maryland	Maryland	NNP
1979	4117	8	's	's	POS
1979	4117	9	Eastern	Eastern	NNP
1979	4117	10	Shore	Shore	NNP
1979	4117	11	,	,	,
1979	4117	12	the	the	DT
1979	4117	13	Perdues	Perdues	NNPS
1979	4117	14	did	do	VBD
1979	4117	15	not	not	RB
1979	4117	16	often	often	RB
1979	4117	17	get	get	VB
1979	4117	18	to	to	TO
1979	4117	19	enjoy	enjoy	VB
1979	4117	20	a	a	DT
1979	4117	21	tender	tender	JJ
1979	4117	22	young	young	JJ
1979	4117	23	broiler	broiler	NN
1979	4117	24	;	;	:
1979	4117	25	that	that	DT
1979	4117	26	was	be	VBD
1979	4117	27	strictly	strictly	RB
1979	4117	28	springtime	springtime	NN
1979	4117	29	eating	eat	VBG
1979	4117	30	,	,	,
1979	4117	31	when	when	WRB
1979	4117	32	there	there	EX
1979	4117	33	were	be	VBD
1979	4117	34	small	small	JJ
1979	4117	35	birds	bird	NNS
1979	4117	36	to	to	TO
1979	4117	37	spare	spare	VB
1979	4117	38	.	.	.
1979	4118	1	The	the	DT
1979	4118	2	rest	rest	NN
1979	4118	3	of	of	IN
1979	4118	4	the	the	DT
1979	4118	5	year	year	NN
1979	4118	6	,	,	,
1979	4118	7	chicken	chicken	NN
1979	4118	8	dinner	dinner	NN
1979	4118	9	meant	mean	VBD
1979	4118	10	long	long	JJ
1979	4118	11	,	,	,
1979	4118	12	slow	slow	JJ
1979	4118	13	cooking	cooking	NN
1979	4118	14	of	of	IN
1979	4118	15	one	one	CD
1979	4118	16	of	of	IN
1979	4118	17	the	the	DT
1979	4118	18	venerable	venerable	JJ
1979	4118	19	hens	hen	NNS
1979	4118	20	that	that	WDT
1979	4118	21	hatched	hatch	VBD
1979	4118	22	the	the	DT
1979	4118	23	eggs	egg	NNS
1979	4118	24	that	that	WDT
1979	4118	25	were	be	VBD
1979	4118	26	the	the	DT
1979	4118	27	family	family	NN
1979	4118	28	business	business	NN
1979	4118	29	.	.	.
1979	4119	1	"	"	``
1979	4119	2	If	if	IN
1979	4119	3	a	a	DT
1979	4119	4	holiday	holiday	NN
1979	4119	5	came	come	VBD
1979	4119	6	along	along	RB
1979	4119	7	,	,	,
1979	4119	8	"	"	''
1979	4119	9	says	say	VBZ
1979	4119	10	Frank	Frank	NNP
1979	4119	11	,	,	,
1979	4119	12	"	"	``
1979	4119	13	we	-PRON-	PRP
1979	4119	14	could	could	MD
1979	4119	15	be	be	VB
1979	4119	16	sure	sure	JJ
1979	4119	17	my	-PRON-	PRP$
1979	4119	18	mother	mother	NN
1979	4119	19	's	's	POS
1979	4119	20	big	big	JJ
1979	4119	21	cast	cast	NN
1979	4119	22	iron	iron	NN
1979	4119	23	kettle	kettle	NN
1979	4119	24	would	would	MD
1979	4119	25	come	come	VB
1979	4119	26	out	out	RP
1979	4119	27	and	and	CC
1979	4119	28	it	-PRON-	PRP
1979	4119	29	would	would	MD
1979	4119	30	be	be	VB
1979	4119	31	time	time	NN
1979	4119	32	to	to	TO
1979	4119	33	cook	cook	VB
1979	4119	34	up	up	RP
1979	4119	35	one	one	CD
1979	4119	36	of	of	IN
1979	4119	37	the	the	DT
1979	4119	38	older	old	JJR
1979	4119	39	hens	hen	NNS
1979	4119	40	.	.	.
1979	4120	1	That	that	DT
1979	4120	2	was	be	VBD
1979	4120	3	great	great	JJ
1979	4120	4	eating	eating	NN
1979	4120	5	!	!	.
1979	4120	6	"	"	''
1979	4121	1	Here	here	RB
1979	4121	2	's	be	VBZ
1979	4121	3	the	the	DT
1979	4121	4	kind	kind	NN
1979	4121	5	of	of	IN
1979	4121	6	Fourth	fourth	JJ
1979	4121	7	of	of	IN
1979	4121	8	July	July	NNP
1979	4121	9	menu	menu	NN
1979	4121	10	that	that	IN
1979	4121	11	Frank	Frank	NNP
1979	4121	12	grew	grow	VBD
1979	4121	13	up	up	RP
1979	4121	14	with	with	IN
1979	4121	15	.	.	.
1979	4122	1	Since	since	IN
1979	4122	2	you	-PRON-	PRP
1979	4122	3	probably	probably	RB
1979	4122	4	do	do	VBP
1979	4122	5	n't	not	RB
1979	4122	6	have	have	VB
1979	4122	7	an	an	DT
1979	4122	8	old	old	JJ
1979	4122	9	stewing	stewing	NN
1979	4122	10	hen	hen	NN
1979	4122	11	,	,	,
1979	4122	12	try	try	VB
1979	4122	13	an	an	DT
1979	4122	14	Oven	Oven	NNP
1979	4122	15	Stuffer	Stuffer	NNP
1979	4122	16	Roaster	Roaster	NNP
1979	4122	17	for	for	IN
1979	4122	18	the	the	DT
1979	4122	19	Eastern	Eastern	NNP
1979	4122	20	Shore	Shore	NNP
1979	4122	21	Chicken	Chicken	NNP
1979	4122	22	with	with	IN
1979	4122	23	Slippery	Slippery	NNP
1979	4122	24	Dumplings	Dumplings	NNPS
1979	4122	25	.	.	.
1979	4123	1	Roasters	roaster	NNS
1979	4123	2	are	be	VBP
1979	4123	3	old	old	JJ
1979	4123	4	enough	enough	RB
1979	4123	5	to	to	TO
1979	4123	6	have	have	VB
1979	4123	7	a	a	DT
1979	4123	8	lot	lot	NN
1979	4123	9	of	of	IN
1979	4123	10	flavor	flavor	NN
1979	4123	11	,	,	,
1979	4123	12	but	but	CC
1979	4123	13	young	young	JJ
1979	4123	14	enough	enough	RB
1979	4123	15	not	not	RB
1979	4123	16	to	to	TO
1979	4123	17	be	be	VB
1979	4123	18	too	too	RB
1979	4123	19	tough	tough	JJ
1979	4123	20	.	.	.
1979	4124	1	If	if	IN
1979	4124	2	you	-PRON-	PRP
1979	4124	3	're	be	VBP
1979	4124	4	unfamiliar	unfamiliar	JJ
1979	4124	5	with	with	IN
1979	4124	6	slippery	slippery	JJ
1979	4124	7	dumplings	dumpling	NNS
1979	4124	8	,	,	,
1979	4124	9	they	-PRON-	PRP
1979	4124	10	are	be	VBP
1979	4124	11	more	more	RBR
1979	4124	12	like	like	IN
1979	4124	13	noodles	noodle	NNS
1979	4124	14	or	or	CC
1979	4124	15	won	win	VBD
1979	4124	16	ton	ton	NN
1979	4124	17	wrappers	wrapper	NNS
1979	4124	18	than	than	IN
1979	4124	19	conventional	conventional	JJ
1979	4124	20	dumplings	dumpling	NNS
1979	4124	21	.	.	.
1979	4125	1	Sweet	sweet	JJ
1979	4125	2	Potato	Potato	NNP
1979	4125	3	Biscuits	biscuit	NNS
1979	4125	4	are	be	VBP
1979	4125	5	a	a	DT
1979	4125	6	typical	typical	JJ
1979	4125	7	accompaniment	accompaniment	NN
1979	4125	8	,	,	,
1979	4125	9	and	and	CC
1979	4125	10	Frank	Frank	NNP
1979	4125	11	is	be	VBZ
1979	4125	12	so	so	RB
1979	4125	13	particular	particular	JJ
1979	4125	14	about	about	IN
1979	4125	15	them	-PRON-	PRP
1979	4125	16	that	that	IN
1979	4125	17	the	the	DT
1979	4125	18	first	first	JJ
1979	4125	19	six	six	CD
1979	4125	20	months	month	NNS
1979	4125	21	of	of	IN
1979	4125	22	our	-PRON-	PRP$
1979	4125	23	marriage	marriage	NN
1979	4125	24	,	,	,
1979	4125	25	I	-PRON-	PRP
1979	4125	26	probably	probably	RB
1979	4125	27	tried	try	VBD
1979	4125	28	ten	ten	CD
1979	4125	29	different	different	JJ
1979	4125	30	recipes	recipe	NNS
1979	4125	31	before	before	IN
1979	4125	32	hitting	hit	VBG
1979	4125	33	on	on	IN
1979	4125	34	the	the	DT
1979	4125	35	one	one	NN
1979	4125	36	that	that	WDT
1979	4125	37	accompanies	accompany	VBZ
1979	4125	38	the	the	DT
1979	4125	39	Eastern	Eastern	NNP
1979	4125	40	Shore	Shore	NNP
1979	4125	41	Chicken	Chicken	NNP
1979	4125	42	recipe	recipe	NN
1979	4125	43	.	.	.
1979	4126	1	Sweet	sweet	JJ
1979	4126	2	Potato	potato	NN
1979	4126	3	Biscuits	biscuit	NNS
1979	4126	4	are	be	VBP
1979	4126	5	sweeter	sweet	JJR
1979	4126	6	and	and	CC
1979	4126	7	chewier	chewy	JJR
1979	4126	8	than	than	IN
1979	4126	9	the	the	DT
1979	4126	10	baking	baking	NN
1979	4126	11	powder	powder	NN
1979	4126	12	variety	variety	NN
1979	4126	13	eaten	eat	VBN
1979	4126	14	elsewhere	elsewhere	RB
1979	4126	15	.	.	.
1979	4127	1	Enjoy	enjoy	VB
1979	4127	2	this	this	DT
1979	4127	3	Eastern	Eastern	NNP
1979	4127	4	Fourth	Fourth	NNP
1979	4127	5	of	of	IN
1979	4127	6	July	July	NNP
1979	4127	7	feast	feast	NN
1979	4127	8	.	.	.
1979	4128	1	Menu	menu	NN
1979	4128	2	*	*	NFP
1979	4128	3	Eastern	Eastern	NNP
1979	4128	4	Shore	Shore	NNP
1979	4128	5	Chicken	Chicken	NNP
1979	4128	6	with	with	IN
1979	4128	7	Slippery	Slippery	NNP
1979	4128	8	Dumplings	Dumplings	NNPS
1979	4128	9	Turnip	Turnip	NNP
1979	4128	10	Greens	Greens	NNP
1979	4128	11	Corn	Corn	NNP
1979	4128	12	on	on	IN
1979	4128	13	the	the	DT
1979	4128	14	Cob	Cob	NNP
1979	4128	15	Zucchini	Zucchini	NNP
1979	4128	16	Parmesan	Parmesan	NNP
1979	4128	17	*	*	NFP
1979	4128	18	Sweet	Sweet	NNP
1979	4128	19	Potato	potato	NN
1979	4128	20	Biscuits	biscuit	NNS
1979	4128	21	Iced	Iced	NNP
1979	4128	22	Tea	Tea	NNP
1979	4128	23	Peach	Peach	NNP
1979	4128	24	Cobbler	Cobbler	NNP
1979	4128	25	*	*	NFP
1979	4128	26	Recipe	recipe	NN
1979	4128	27	follows	follow	VBZ
1979	4128	28	EASTERN	EASTERN	NNS
1979	4128	29	SHORE	shore	NN
1979	4128	30	CHICKEN	CHICKEN	NNS
1979	4128	31	WITH	with	IN
1979	4128	32	SLIPPERY	slippery	JJ
1979	4128	33	DUMPLINGS	dumplings	NN
1979	4128	34	Serves	serve	VBZ
1979	4128	35	6	6	CD
1979	4128	36	-	-	SYM
1979	4128	37	8	8	CD
1979	4128	38	Poached	Poached	NNP
1979	4128	39	Roaster	Roaster	NNP
1979	4128	40	1	1	CD
1979	4128	41	whole	whole	JJ
1979	4128	42	roaster	roaster	NN
1979	4128	43	or	or	CC
1979	4128	44	1	1	CD
1979	4128	45	soup	soup	NN
1979	4128	46	and	and	CC
1979	4128	47	stew	stew	NN
1979	4128	48	hen	hen	NN
1979	4128	49	1/2	1/2	CD
1979	4128	50	lemon	lemon	NN
1979	4128	51	1	1	CD
1979	4128	52	medium	medium	RB
1979	4128	53	-	-	HYPH
1979	4128	54	sized	sized	JJ
1979	4128	55	yellow	yellow	JJ
1979	4128	56	onion	onion	NN
1979	4128	57	2	2	CD
1979	4128	58	whole	whole	JJ
1979	4128	59	cloves	clove	NNS
1979	4128	60	Salt	salt	NN
1979	4128	61	and	and	CC
1979	4128	62	ground	ground	NN
1979	4128	63	pepper	pepper	NN
1979	4128	64	to	to	TO
1979	4128	65	taste	taste	NN
1979	4128	66	6	6	CD
1979	4128	67	cups	cup	NNS
1979	4128	68	chicken	chicken	NN
1979	4128	69	broth	broth	NN
1979	4128	70	or	or	CC
1979	4128	71	more	more	JJR
1979	4128	72	if	if	IN
1979	4128	73	desired	desire	VBN
1979	4128	74	Water	water	NN
1979	4128	75	1	1	CD
1979	4128	76	bay	bay	NN
1979	4128	77	leaf	leaf	NN
1979	4128	78	1	1	CD
1979	4128	79	pound	pound	NN
1979	4128	80	small	small	JJ
1979	4128	81	white	white	JJ
1979	4128	82	onions	onion	NNS
1979	4128	83	,	,	,
1979	4128	84	peeled	peel	VBD
1979	4128	85	1	1	CD
1979	4128	86	pound	pound	NN
1979	4128	87	carrots	carrot	NNS
1979	4128	88	(	(	-LRB-
1979	4128	89	about	about	RB
1979	4128	90	6	6	CD
1979	4128	91	)	)	-RRB-
1979	4128	92	,	,	,
1979	4128	93	peeled	peel	VBN
1979	4128	94	and	and	CC
1979	4128	95	cut	cut	VBN
1979	4128	96	into	into	IN
1979	4128	97	1	1	CD
1979	4128	98	-	-	SYM
1979	4128	99	1/2-inch	1/2-inch	CD
1979	4128	100	lengths	length	NNS
1979	4128	101	Rub	Rub	NNP
1979	4128	102	roaster	roaster	NN
1979	4128	103	inside	inside	RB
1979	4128	104	and	and	CC
1979	4128	105	out	out	RB
1979	4128	106	with	with	IN
1979	4128	107	lemon	lemon	NN
1979	4128	108	.	.	.
1979	4129	1	Cut	cut	NN
1979	4129	2	onion	onion	NN
1979	4129	3	in	in	IN
1979	4129	4	half	half	NN
1979	4129	5	and	and	CC
1979	4129	6	stick	stick	VBP
1979	4129	7	with	with	IN
1979	4129	8	cloves	clove	NNS
1979	4129	9	;	;	:
1979	4129	10	place	place	NN
1979	4129	11	in	in	IN
1979	4129	12	cavity	cavity	NN
1979	4129	13	of	of	IN
1979	4129	14	roaster	roaster	NN
1979	4129	15	.	.	.
1979	4130	1	Truss	Truss	NNP
1979	4130	2	bird	bird	NN
1979	4130	3	by	by	IN
1979	4130	4	lacing	lace	VBG
1979	4130	5	up	up	RP
1979	4130	6	cavity	cavity	NN
1979	4130	7	and	and	CC
1979	4130	8	tying	tie	VBG
1979	4130	9	legs	leg	NNS
1979	4130	10	together	together	RB
1979	4130	11	.	.	.
1979	4131	1	Season	season	NN
1979	4131	2	with	with	IN
1979	4131	3	salt	salt	NN
1979	4131	4	and	and	CC
1979	4131	5	pepper	pepper	NN
1979	4131	6	,	,	,
1979	4131	7	and	and	CC
1979	4131	8	place	place	NN
1979	4131	9	in	in	IN
1979	4131	10	an	an	DT
1979	4131	11	eight	eight	CD
1979	4131	12	-	-	HYPH
1979	4131	13	quart	quart	NN
1979	4131	14	Dutch	Dutch	NNP
1979	4131	15	oven	oven	NN
1979	4131	16	.	.	.
1979	4132	1	Pour	pour	VB
1979	4132	2	in	in	IN
1979	4132	3	chicken	chicken	NN
1979	4132	4	broth	broth	NN
1979	4132	5	and	and	CC
1979	4132	6	enough	enough	JJ
1979	4132	7	water	water	NN
1979	4132	8	to	to	TO
1979	4132	9	reach	reach	VB
1979	4132	10	halfway	halfway	RB
1979	4132	11	up	up	IN
1979	4132	12	sides	side	NNS
1979	4132	13	of	of	IN
1979	4132	14	roaster	roaster	NN
1979	4132	15	;	;	:
1979	4132	16	add	add	VB
1979	4132	17	bay	bay	NN
1979	4132	18	leaf	leaf	NN
1979	4132	19	.	.	.
1979	4133	1	Place	place	VB
1979	4133	2	over	over	IN
1979	4133	3	medium	medium	JJ
1979	4133	4	heat	heat	NN
1979	4133	5	;	;	:
1979	4133	6	bring	bring	VB
1979	4133	7	liquid	liquid	NN
1979	4133	8	to	to	IN
1979	4133	9	a	a	DT
1979	4133	10	simmer	simmer	NN
1979	4133	11	.	.	.
1979	4134	1	Reduce	reduce	VB
1979	4134	2	heat	heat	NN
1979	4134	3	to	to	IN
1979	4134	4	medium	medium	NN
1979	4134	5	-	-	HYPH
1979	4134	6	low	low	NN
1979	4134	7	.	.	.
1979	4135	1	Cover	cover	NN
1979	4135	2	and	and	CC
1979	4135	3	simmer	simmer	NN
1979	4135	4	,	,	,
1979	4135	5	allowing	allow	VBG
1979	4135	6	20	20	CD
1979	4135	7	minutes	minute	NNS
1979	4135	8	per	per	IN
1979	4135	9	pound	pound	NN
1979	4135	10	for	for	IN
1979	4135	11	a	a	DT
1979	4135	12	roaster	roaster	NN
1979	4135	13	and	and	CC
1979	4135	14	40	40	CD
1979	4135	15	minutes	minute	NNS
1979	4135	16	per	per	IN
1979	4135	17	pound	pound	NN
1979	4135	18	for	for	IN
1979	4135	19	a	a	DT
1979	4135	20	hen	hen	NN
1979	4135	21	.	.	.
1979	4136	1	(	(	-LRB-
1979	4136	2	To	to	TO
1979	4136	3	keep	keep	VB
1979	4136	4	meat	meat	NN
1979	4136	5	tender	tender	NN
1979	4136	6	,	,	,
1979	4136	7	do	do	VB
1979	4136	8	not	not	RB
1979	4136	9	allow	allow	VB
1979	4136	10	to	to	TO
1979	4136	11	boil	boil	VB
1979	4136	12	.	.	.
1979	4136	13	)	)	-RRB-
1979	4137	1	During	during	IN
1979	4137	2	last	last	JJ
1979	4137	3	45	45	CD
1979	4137	4	minutes	minute	NNS
1979	4137	5	of	of	IN
1979	4137	6	cooking	cooking	NN
1979	4137	7	time	time	NN
1979	4137	8	,	,	,
1979	4137	9	add	add	VB
1979	4137	10	onions	onion	NNS
1979	4137	11	and	and	CC
1979	4137	12	carrots	carrot	NNS
1979	4137	13	.	.	.
1979	4138	1	Roaster	Roaster	NNP
1979	4138	2	is	be	VBZ
1979	4138	3	done	do	VBN
1979	4138	4	if	if	IN
1979	4138	5	juices	juice	NNS
1979	4138	6	run	run	VBP
1979	4138	7	clear	clear	JJ
1979	4138	8	with	with	IN
1979	4138	9	no	no	DT
1979	4138	10	hint	hint	NN
1979	4138	11	of	of	IN
1979	4138	12	pink	pink	NN
1979	4138	13	when	when	WRB
1979	4138	14	thickest	thickest	DT
1979	4138	15	part	part	NN
1979	4138	16	of	of	IN
1979	4138	17	thigh	thigh	NN
1979	4138	18	is	be	VBZ
1979	4138	19	pierced	pierce	VBN
1979	4138	20	.	.	.
1979	4139	1	(	(	-LRB-
1979	4139	2	Hen	Hen	NNP
1979	4139	3	should	should	MD
1979	4139	4	be	be	VB
1979	4139	5	cooked	cook	VBN
1979	4139	6	beyond	beyond	IN
1979	4139	7	this	this	DT
1979	4139	8	time	time	NN
1979	4139	9	to	to	TO
1979	4139	10	tenderize	tenderize	VB
1979	4139	11	.	.	.
1979	4139	12	)	)	-RRB-
1979	4140	1	Remove	remove	VB
1979	4140	2	bird	bird	NN
1979	4140	3	and	and	CC
1979	4140	4	vegetables	vegetable	NNS
1979	4140	5	to	to	IN
1979	4140	6	serving	serve	VBG
1979	4140	7	platter	platter	NN
1979	4140	8	and	and	CC
1979	4140	9	keep	keep	VB
1979	4140	10	warm	warm	JJ
1979	4140	11	.	.	.
1979	4141	1	Add	add	VB
1979	4141	2	more	more	JJR
1979	4141	3	broth	broth	NN
1979	4141	4	or	or	CC
1979	4141	5	water	water	NN
1979	4141	6	to	to	IN
1979	4141	7	poaching	poach	VBG
1979	4141	8	liquid	liquid	NN
1979	4141	9	,	,	,
1979	4141	10	if	if	IN
1979	4141	11	necessary	necessary	JJ
1979	4141	12	,	,	,
1979	4141	13	to	to	TO
1979	4141	14	bring	bring	VB
1979	4141	15	it	-PRON-	PRP
1979	4141	16	halfway	halfway	RB
1979	4141	17	up	up	RP
1979	4141	18	sides	side	NNS
1979	4141	19	of	of	IN
1979	4141	20	Dutch	dutch	JJ
1979	4141	21	oven	oven	NN
1979	4141	22	;	;	:
1979	4141	23	bring	bring	VB
1979	4141	24	to	to	IN
1979	4141	25	a	a	DT
1979	4141	26	boil	boil	NN
1979	4141	27	.	.	.
1979	4142	1	Meanwhile	meanwhile	RB
1979	4142	2	prepare	prepare	VBP
1979	4142	3	dumplings	dumpling	NNS
1979	4142	4	.	.	.
1979	4143	1	Slippery	Slippery	NNP
1979	4143	2	Dumplings	Dumplings	NNPS
1979	4143	3	2	2	CD
1979	4143	4	cups	cup	NNS
1979	4143	5	flour	flour	NN
1979	4143	6	1	1	CD
1979	4143	7	cup	cup	NN
1979	4143	8	warm	warm	JJ
1979	4143	9	water	water	NN
1979	4143	10	1	1	CD
1979	4143	11	teaspoon	teaspoon	NN
1979	4143	12	salt	salt	NN
1979	4143	13	or	or	CC
1979	4143	14	to	to	TO
1979	4143	15	taste	taste	VB
1979	4143	16	In	in	IN
1979	4143	17	mixing	mix	VBG
1979	4143	18	bowl	bowl	NN
1979	4143	19	,	,	,
1979	4143	20	combine	combine	VB
1979	4143	21	flour	flour	NN
1979	4143	22	,	,	,
1979	4143	23	warm	warm	JJ
1979	4143	24	water	water	NN
1979	4143	25	and	and	CC
1979	4143	26	salt	salt	NN
1979	4143	27	.	.	.
1979	4144	1	Turn	turn	VB
1979	4144	2	onto	onto	IN
1979	4144	3	a	a	DT
1979	4144	4	well	well	RB
1979	4144	5	-	-	HYPH
1979	4144	6	floured	flour	VBN
1979	4144	7	surface	surface	NN
1979	4144	8	and	and	CC
1979	4144	9	knead	knead	NN
1979	4144	10	dough	dough	NNP
1979	4144	11	4	4	CD
1979	4144	12	to	to	TO
1979	4144	13	5	5	CD
1979	4144	14	minutes	minute	NNS
1979	4144	15	until	until	IN
1979	4144	16	it	-PRON-	PRP
1979	4144	17	becomes	become	VBZ
1979	4144	18	elastic	elastic	JJ
1979	4144	19	;	;	:
1979	4144	20	reflour	reflour	JJ
1979	4144	21	board	board	NN
1979	4144	22	as	as	IN
1979	4144	23	necessary	necessary	JJ
1979	4144	24	.	.	.
1979	4145	1	Roll	roll	VB
1979	4145	2	out	out	RP
1979	4145	3	kneaded	kneaded	JJ
1979	4145	4	dough	dough	NN
1979	4145	5	as	as	RB
1979	4145	6	thinly	thinly	RB
1979	4145	7	as	as	IN
1979	4145	8	possible	possible	JJ
1979	4145	9	.	.	.
1979	4146	1	With	with	IN
1979	4146	2	sharp	sharp	JJ
1979	4146	3	knife	knife	NN
1979	4146	4	,	,	,
1979	4146	5	cut	cut	VBN
1979	4146	6	into	into	IN
1979	4146	7	1	1	CD
1979	4146	8	-	-	SYM
1979	4146	9	1/2	1/2	CD
1979	4146	10	to	to	IN
1979	4146	11	2-inch	2-inch	CD
1979	4146	12	squares	square	NNS
1979	4146	13	.	.	.
1979	4147	1	Add	add	VB
1979	4147	2	to	to	IN
1979	4147	3	boiling	boil	VBG
1979	4147	4	poaching	poach	VBG
1979	4147	5	liquid	liquid	NN
1979	4147	6	and	and	CC
1979	4147	7	cook	cook	NN
1979	4147	8	5	5	CD
1979	4147	9	to	to	TO
1979	4147	10	7	7	CD
1979	4147	11	minutes	minute	NNS
1979	4147	12	until	until	IN
1979	4147	13	"	"	``
1979	4147	14	al	al	NNP
1979	4147	15	dente	dente	NNP
1979	4147	16	.	.	.
1979	4147	17	"	"	''
1979	4148	1	Remove	remove	VB
1979	4148	2	dumplings	dumpling	NNS
1979	4148	3	to	to	IN
1979	4148	4	a	a	DT
1979	4148	5	serving	serve	VBG
1979	4148	6	bowl	bowl	NN
1979	4148	7	.	.	.
1979	4149	1	Over	over	IN
1979	4149	2	high	high	JJ
1979	4149	3	heat	heat	NN
1979	4149	4	,	,	,
1979	4149	5	cook	cook	VB
1979	4149	6	poaching	poach	VBG
1979	4149	7	liquid	liquid	NN
1979	4149	8	until	until	IN
1979	4149	9	reduced	reduced	JJ
1979	4149	10	and	and	CC
1979	4149	11	slightly	slightly	RB
1979	4149	12	thickened	thicken	VBN
1979	4149	13	.	.	.
1979	4150	1	For	for	IN
1979	4150	2	a	a	DT
1979	4150	3	thicker	thick	JJR
1979	4150	4	gravy	gravy	NN
1979	4150	5	,	,	,
1979	4150	6	add	add	VB
1979	4150	7	a	a	DT
1979	4150	8	small	small	JJ
1979	4150	9	amount	amount	NN
1979	4150	10	of	of	IN
1979	4150	11	flour	flour	NN
1979	4150	12	blended	blend	VBN
1979	4150	13	with	with	IN
1979	4150	14	cold	cold	JJ
1979	4150	15	water	water	NN
1979	4150	16	to	to	IN
1979	4150	17	poaching	poach	VBG
1979	4150	18	liquid	liquid	NN
1979	4150	19	.	.	.
1979	4151	1	To	to	TO
1979	4151	2	serve	serve	VB
1979	4151	3	,	,	,
1979	4151	4	pour	pour	VB
1979	4151	5	some	some	DT
1979	4151	6	gravy	gravy	NN
1979	4151	7	over	over	IN
1979	4151	8	dumplings	dumpling	NNS
1979	4151	9	;	;	:
1979	4151	10	pass	pass	VB
1979	4151	11	the	the	DT
1979	4151	12	rest	rest	NN
1979	4151	13	separately	separately	RB
1979	4151	14	.	.	.
1979	4152	1	Carve	carve	VB
1979	4152	2	roaster	roaster	NN
1979	4152	3	and	and	CC
1979	4152	4	serve	serve	VBP
1979	4152	5	with	with	IN
1979	4152	6	vegetables	vegetable	NNS
1979	4152	7	,	,	,
1979	4152	8	dumplings	dumpling	NNS
1979	4152	9	and	and	CC
1979	4152	10	gravy	gravy	NN
1979	4152	11	.	.	.
1979	4153	1	Note	note	VB
1979	4153	2	:	:	:
1979	4153	3	You	-PRON-	PRP
1979	4153	4	can	can	MD
1979	4153	5	substitute	substitute	VB
1979	4153	6	won	win	VBD
1979	4153	7	ton	ton	NN
1979	4153	8	skins	skin	NNS
1979	4153	9	for	for	IN
1979	4153	10	dumpling	dumpling	NN
1979	4153	11	dough	dough	NN
1979	4153	12	.	.	.
1979	4154	1	A	a	DT
1979	4154	2	typical	typical	JJ
1979	4154	3	side	side	NN
1979	4154	4	dishes	dish	NNS
1979	4154	5	for	for	IN
1979	4154	6	this	this	DT
1979	4154	7	dinner	dinner	NN
1979	4154	8	would	would	MD
1979	4154	9	be	be	VB
1979	4154	10	greens	greens	NNP
1979	4154	11	sauteed	sauteed	NN
1979	4154	12	with	with	IN
1979	4154	13	onion	onion	NN
1979	4154	14	and	and	CC
1979	4154	15	a	a	DT
1979	4154	16	little	little	JJ
1979	4154	17	salt	salt	NN
1979	4154	18	pork	pork	NN
1979	4154	19	.	.	.
1979	4155	1	SWEET	SWEET	VBN
1979	4155	2	POTATO	potato	NN
1979	4155	3	BISCUITS	BISCUITS	NNP
1979	4155	4	Makes	make	VBZ
1979	4155	5	12	12	CD
1979	4155	6	to	to	TO
1979	4155	7	15	15	CD
1979	4155	8	This	this	DT
1979	4155	9	is	be	VBZ
1979	4155	10	how	how	WRB
1979	4155	11	I	-PRON-	PRP
1979	4155	12	cook	cook	VBP
1979	4155	13	sweet	sweet	JJ
1979	4155	14	potato	potato	NN
1979	4155	15	biscuits	biscuit	NNS
1979	4155	16	for	for	IN
1979	4155	17	Frank	Frank	NNP
1979	4155	18	,	,	,
1979	4155	19	with	with	IN
1979	4155	20	a	a	DT
1979	4155	21	minimum	minimum	NN
1979	4155	22	of	of	IN
1979	4155	23	salt	salt	NN
1979	4155	24	.	.	.
1979	4156	1	You	-PRON-	PRP
1979	4156	2	may	may	MD
1979	4156	3	prefer	prefer	VB
1979	4156	4	the	the	DT
1979	4156	5	biscuits	biscuit	NNS
1979	4156	6	with	with	IN
1979	4156	7	a	a	DT
1979	4156	8	little	little	JJ
1979	4156	9	more	more	JJR
1979	4156	10	salt	salt	NN
1979	4156	11	.	.	.
1979	4157	1	1	1	CD
1979	4157	2	cup	cup	NNP
1979	4157	3	drained	drain	VBD
1979	4157	4	,	,	,
1979	4157	5	canned	can	VBD
1979	4157	6	sweet	sweet	JJ
1979	4157	7	potatoes	potato	NNS
1979	4157	8	1/4	1/4	CD
1979	4157	9	cup	cup	NN
1979	4157	10	syrup	syrup	NN
1979	4157	11	from	from	IN
1979	4157	12	canned	canned	JJ
1979	4157	13	sweet	sweet	JJ
1979	4157	14	potatoes	potato	NNS
1979	4157	15	2	2	CD
1979	4157	16	tablespoons	tablespoon	NNS
1979	4157	17	vegetable	vegetable	NN
1979	4157	18	shortening	shortening	NN
1979	4157	19	1	1	CD
1979	4157	20	tablespoon	tablespoon	NN
1979	4157	21	sugar	sugar	NN
1979	4157	22	1	1	CD
1979	4157	23	cup	cup	NN
1979	4157	24	flour	flour	NN
1979	4157	25	2	2	CD
1979	4157	26	teaspoons	teaspoon	NNS
1979	4157	27	baking	bake	VBG
1979	4157	28	powder	powder	NN
1979	4157	29	1/2	1/2	CD
1979	4157	30	teaspoon	teaspoon	NN
1979	4157	31	salt	salt	NN
1979	4157	32	,	,	,
1979	4157	33	or	or	CC
1979	4157	34	to	to	TO
1979	4157	35	taste	taste	VB
1979	4157	36	Preheat	Preheat	NNP
1979	4157	37	oven	oven	VBD
1979	4157	38	to	to	IN
1979	4157	39	425F.	425f.	CD
1979	4158	1	Grease	grease	VB
1979	4158	2	a	a	DT
1979	4158	3	baking	baking	NN
1979	4158	4	sheet	sheet	NN
1979	4158	5	.	.	.
1979	4159	1	Rice	rice	NN
1979	4159	2	or	or	CC
1979	4159	3	mash	mash	NN
1979	4159	4	potatoes	potato	NNS
1979	4159	5	until	until	IN
1979	4159	6	smooth	smooth	JJ
1979	4159	7	;	;	:
1979	4159	8	place	place	NN
1979	4159	9	in	in	IN
1979	4159	10	small	small	JJ
1979	4159	11	saucepan	saucepan	NN
1979	4159	12	and	and	CC
1979	4159	13	stir	stir	VB
1979	4159	14	in	in	IN
1979	4159	15	syrup	syrup	NN
1979	4159	16	.	.	.
1979	4160	1	Cook	cook	VB
1979	4160	2	over	over	IN
1979	4160	3	medium	medium	JJ
1979	4160	4	heat	heat	NN
1979	4160	5	,	,	,
1979	4160	6	stirring	stir	VBG
1979	4160	7	constantly	constantly	RB
1979	4160	8	,	,	,
1979	4160	9	until	until	IN
1979	4160	10	just	just	RB
1979	4160	11	warm	warm	JJ
1979	4160	12	.	.	.
1979	4161	1	Stir	stir	VB
1979	4161	2	in	in	IN
1979	4161	3	shortening	shortening	NN
1979	4161	4	and	and	CC
1979	4161	5	sugar	sugar	NN
1979	4161	6	;	;	:
1979	4161	7	mix	mix	VB
1979	4161	8	well	well	RB
1979	4161	9	.	.	.
1979	4162	1	In	in	IN
1979	4162	2	a	a	DT
1979	4162	3	mixing	mix	VBG
1979	4162	4	bowl	bowl	NN
1979	4162	5	,	,	,
1979	4162	6	sift	sift	VB
1979	4162	7	together	together	RB
1979	4162	8	flour	flour	NN
1979	4162	9	,	,	,
1979	4162	10	baking	baking	NN
1979	4162	11	powder	powder	NN
1979	4162	12	and	and	CC
1979	4162	13	salt	salt	NN
1979	4162	14	.	.	.
1979	4163	1	Stir	stir	VB
1979	4163	2	in	in	IN
1979	4163	3	sweet	sweet	JJ
1979	4163	4	potato	potato	NN
1979	4163	5	mixture	mixture	NN
1979	4163	6	;	;	:
1979	4163	7	mix	mix	VB
1979	4163	8	well	well	RB
1979	4163	9	with	with	IN
1979	4163	10	wooden	wooden	JJ
1979	4163	11	spoon	spoon	NN
1979	4163	12	or	or	CC
1979	4163	13	knead	knead	NN
1979	4163	14	with	with	IN
1979	4163	15	hands	hand	NNS
1979	4163	16	for	for	IN
1979	4163	17	1	1	CD
1979	4163	18	minute	minute	NN
1979	4163	19	.	.	.
1979	4164	1	On	on	IN
1979	4164	2	floured	floured	JJ
1979	4164	3	surface	surface	NN
1979	4164	4	,	,	,
1979	4164	5	roll	roll	NN
1979	4164	6	or	or	CC
1979	4164	7	pat	pat	VB
1979	4164	8	out	out	RP
1979	4164	9	dough	dough	NN
1979	4164	10	to	to	IN
1979	4164	11	3/4-inch	3/4-inch	CD
1979	4164	12	thickness	thickness	NN
1979	4164	13	.	.	.
1979	4165	1	With	with	IN
1979	4165	2	1	1	CD
1979	4165	3	-	-	SYM
1979	4165	4	1/2	1/2	CD
1979	4165	5	to	to	IN
1979	4165	6	2-inch	2-inch	CD
1979	4165	7	round	round	JJ
1979	4165	8	biscuit	biscuit	NN
1979	4165	9	cutter	cutter	NN
1979	4165	10	,	,	,
1979	4165	11	cut	cut	VBD
1979	4165	12	out	out	RP
1979	4165	13	dough	dough	NN
1979	4165	14	.	.	.
1979	4166	1	Bake	Bake	NNP
1979	4166	2	12	12	CD
1979	4166	3	to	to	TO
1979	4166	4	15	15	CD
1979	4166	5	minutes	minute	NNS
1979	4166	6	until	until	IN
1979	4166	7	golden	golden	JJ
1979	4166	8	on	on	IN
1979	4166	9	top	top	NN
1979	4166	10	and	and	CC
1979	4166	11	cooked	cook	VBN
1979	4166	12	through	through	RB
1979	4166	13	.	.	.
1979	4167	1	Serve	serve	VB
1979	4167	2	warm	warm	JJ
1979	4167	3	.	.	.
1979	4168	1	SAY	say	LS
1979	4168	2	"	"	``
1979	4168	3	BRAVO	bravo	NN
1979	4168	4	,	,	,
1979	4168	5	CRISTOFORO	cristoforo	NN
1979	4168	6	COLOMBO	COLOMBO	NNS
1979	4168	7	"	"	``
1979	4168	8	AND	and	CC
1979	4168	9	CELEBRATE	celebrate	NN
1979	4168	10	ITALIAN	italian	NN
1979	4168	11	STYLE	STYLE	NNP
1979	4168	12	Columbus	Columbus	NNP
1979	4168	13	Day	Day	NNP
1979	4168	14	has	have	VBZ
1979	4168	15	been	be	VBN
1979	4168	16	a	a	DT
1979	4168	17	national	national	JJ
1979	4168	18	holiday	holiday	NN
1979	4168	19	in	in	IN
1979	4168	20	this	this	DT
1979	4168	21	country	country	NN
1979	4168	22	since	since	IN
1979	4168	23	1971	1971	CD
1979	4168	24	.	.	.
1979	4169	1	Its	-PRON-	PRP$
1979	4169	2	first	first	JJ
1979	4169	3	official	official	JJ
1979	4169	4	celebration	celebration	NN
1979	4169	5	,	,	,
1979	4169	6	however	however	RB
1979	4169	7	,	,	,
1979	4169	8	dates	date	VBZ
1979	4169	9	to	to	IN
1979	4169	10	1792	1792	CD
1979	4169	11	,	,	,
1979	4169	12	the	the	DT
1979	4169	13	three	three	CD
1979	4169	14	hundredth	hundredth	JJ
1979	4169	15	anniversary	anniversary	NN
1979	4169	16	of	of	IN
1979	4169	17	the	the	DT
1979	4169	18	exploration	exploration	NN
1979	4169	19	that	that	WDT
1979	4169	20	brought	bring	VBD
1979	4169	21	Columbus	Columbus	NNP
1979	4169	22	and	and	CC
1979	4169	23	a	a	DT
1979	4169	24	crew	crew	NN
1979	4169	25	of	of	IN
1979	4169	26	120	120	CD
1979	4169	27	sailors	sailor	NNS
1979	4169	28	to	to	IN
1979	4169	29	the	the	DT
1979	4169	30	New	New	NNP
1979	4169	31	World	World	NNP
1979	4169	32	.	.	.
1979	4170	1	The	the	DT
1979	4170	2	1792	1792	CD
1979	4170	3	celebration	celebration	NN
1979	4170	4	took	take	VBD
1979	4170	5	place	place	NN
1979	4170	6	in	in	IN
1979	4170	7	New	New	NNP
1979	4170	8	York	York	NNP
1979	4170	9	City	City	NNP
1979	4170	10	,	,	,
1979	4170	11	where	where	WRB
1979	4170	12	today	today	NN
1979	4170	13	's	's	POS
1979	4170	14	Italian	italian	JJ
1979	4170	15	-	-	HYPH
1979	4170	16	American	american	JJ
1979	4170	17	population	population	NN
1979	4170	18	equals	equal	VBZ
1979	4170	19	the	the	DT
1979	4170	20	population	population	NN
1979	4170	21	of	of	IN
1979	4170	22	Genoa	Genoa	NNP
1979	4170	23	.	.	.
1979	4171	1	The	the	DT
1979	4171	2	first	first	JJ
1979	4171	3	Columbus	Columbus	NNP
1979	4171	4	Day	Day	NNP
1979	4171	5	celebration	celebration	NN
1979	4171	6	included	include	VBD
1979	4171	7	a	a	DT
1979	4171	8	gala	gala	NN
1979	4171	9	banquet$a	banquet$a	NNS
1979	4171	10	thoroughly	thoroughly	RB
1979	4171	11	appropriate	appropriate	VBP
1979	4171	12	way	way	NN
1979	4171	13	to	to	TO
1979	4171	14	mark	mark	VB
1979	4171	15	the	the	DT
1979	4171	16	event	event	NN
1979	4171	17	that	that	WDT
1979	4171	18	changed	change	VBD
1979	4171	19	the	the	DT
1979	4171	20	eating	eat	VBG
1979	4171	21	habits	habit	NNS
1979	4171	22	of	of	IN
1979	4171	23	the	the	DT
1979	4171	24	Old	Old	NNP
1979	4171	25	World	World	NNP
1979	4171	26	forever	forever	RB
1979	4171	27	.	.	.
1979	4172	1	The	the	DT
1979	4172	2	enriching	enrich	VBG
1979	4172	3	exchange	exchange	NN
1979	4172	4	of	of	IN
1979	4172	5	foods	food	NNS
1979	4172	6	between	between	IN
1979	4172	7	the	the	DT
1979	4172	8	Old	Old	NNP
1979	4172	9	and	and	CC
1979	4172	10	New	New	NNP
1979	4172	11	World	World	NNP
1979	4172	12	affected	affect	VBD
1979	4172	13	all	all	PDT
1979	4172	14	the	the	DT
1979	4172	15	cuisines	cuisine	NNS
1979	4172	16	of	of	IN
1979	4172	17	Europe	Europe	NNP
1979	4172	18	,	,	,
1979	4172	19	but	but	CC
1979	4172	20	none	none	NN
1979	4172	21	more	more	JJR
1979	4172	22	than	than	IN
1979	4172	23	that	that	DT
1979	4172	24	of	of	IN
1979	4172	25	Italy	Italy	NNP
1979	4172	26	.	.	.
1979	4173	1	Imagine	imagine	JJ
1979	4173	2	Italian	italian	JJ
1979	4173	3	cuisine	cuisine	NN
1979	4173	4	without	without	IN
1979	4173	5	tomatoes	tomato	NNS
1979	4173	6	or	or	CC
1979	4173	7	peppers	pepper	NNS
1979	4173	8	or	or	CC
1979	4173	9	corn	corn	NN
1979	4173	10	.	.	.
1979	4174	1	To	to	IN
1979	4174	2	many	many	JJ
1979	4174	3	of	of	IN
1979	4174	4	us	-PRON-	PRP
1979	4174	5	"	"	``
1979	4174	6	eating	eat	VBG
1979	4174	7	Italian	Italian	NNP
1979	4174	8	"	"	''
1979	4174	9	is	be	VBZ
1979	4174	10	a	a	DT
1979	4174	11	favorite	favorite	JJ
1979	4174	12	experience	experience	NN
1979	4174	13	,	,	,
1979	4174	14	and	and	CC
1979	4174	15	what	what	WP
1979	4174	16	could	could	MD
1979	4174	17	be	be	VB
1979	4174	18	a	a	DT
1979	4174	19	better	well	JJR
1979	4174	20	excuse	excuse	NN
1979	4174	21	for	for	IN
1979	4174	22	a	a	DT
1979	4174	23	"	"	``
1979	4174	24	festa	festa	NNP
1979	4174	25	Italiana	Italiana	NNP
1979	4174	26	"	"	''
1979	4174	27	than	than	IN
1979	4174	28	"	"	``
1979	4174	29	Cristoforo	Cristoforo	NNP
1979	4174	30	Colombo	Colombo	NNP
1979	4174	31	Day	Day	NNP
1979	4174	32	"	"	''
1979	4174	33	.	.	.
1979	4175	1	Here	here	RB
1979	4175	2	's	be	VBZ
1979	4175	3	a	a	DT
1979	4175	4	complete	complete	JJ
1979	4175	5	menu	menu	NN
1979	4175	6	for	for	IN
1979	4175	7	just	just	RB
1979	4175	8	such	such	PDT
1979	4175	9	a	a	DT
1979	4175	10	holiday	holiday	NN
1979	4175	11	dinner	dinner	NN
1979	4175	12	.	.	.
1979	4176	1	In	in	IN
1979	4176	2	fact	fact	NN
1979	4176	3	,	,	,
1979	4176	4	it	-PRON-	PRP
1979	4176	5	could	could	MD
1979	4176	6	be	be	VB
1979	4176	7	two	two	CD
1979	4176	8	dinners	dinner	NNS
1979	4176	9	,	,	,
1979	4176	10	because	because	IN
1979	4176	11	there	there	EX
1979	4176	12	's	be	VBZ
1979	4176	13	a	a	DT
1979	4176	14	choice	choice	NN
1979	4176	15	of	of	IN
1979	4176	16	main	main	JJ
1979	4176	17	courses	course	NNS
1979	4176	18	one	one	CD
1979	4176	19	with	with	IN
1979	4176	20	the	the	DT
1979	4176	21	color	color	NN
1979	4176	22	,	,	,
1979	4176	23	spice	spice	NN
1979	4176	24	and	and	CC
1979	4176	25	flare	flare	NN
1979	4176	26	of	of	IN
1979	4176	27	southern	southern	JJ
1979	4176	28	Italy	Italy	NNP
1979	4176	29	,	,	,
1979	4176	30	the	the	DT
1979	4176	31	other	other	JJ
1979	4176	32	with	with	IN
1979	4176	33	the	the	DT
1979	4176	34	rich	rich	JJ
1979	4176	35	creaminess	creaminess	NN
1979	4176	36	of	of	IN
1979	4176	37	the	the	DT
1979	4176	38	North	North	NNP
1979	4176	39	.	.	.
1979	4177	1	Because	because	IN
1979	4177	2	large	large	JJ
1979	4177	3	numbers	number	NNS
1979	4177	4	of	of	IN
1979	4177	5	immigrants	immigrant	NNS
1979	4177	6	came	come	VBD
1979	4177	7	from	from	IN
1979	4177	8	southern	southern	JJ
1979	4177	9	Italy	Italy	NNP
1979	4177	10	,	,	,
1979	4177	11	especially	especially	RB
1979	4177	12	from	from	IN
1979	4177	13	Naples	Naples	NNP
1979	4177	14	and	and	CC
1979	4177	15	Sicily	Sicily	NNP
1979	4177	16	,	,	,
1979	4177	17	lively	lively	JJ
1979	4177	18	southern	southern	JJ
1979	4177	19	Italian	italian	JJ
1979	4177	20	dishes	dish	NNS
1979	4177	21	are	be	VBP
1979	4177	22	most	most	RBS
1979	4177	23	familiar	familiar	JJ
1979	4177	24	to	to	IN
1979	4177	25	Americans	Americans	NNPS
1979	4177	26	.	.	.
1979	4178	1	These	these	DT
1979	4178	2	typically	typically	RB
1979	4178	3	include	include	VBP
1979	4178	4	tomatoes	tomato	NNS
1979	4178	5	,	,	,
1979	4178	6	olive	olive	NN
1979	4178	7	oil	oil	NN
1979	4178	8	,	,	,
1979	4178	9	garlic	garlic	NN
1979	4178	10	,	,	,
1979	4178	11	spices	spice	NNS
1979	4178	12	such	such	JJ
1979	4178	13	as	as	IN
1979	4178	14	cinnamon	cinnamon	NN
1979	4178	15	,	,	,
1979	4178	16	raisins	raisin	NNS
1979	4178	17	,	,	,
1979	4178	18	and	and	CC
1979	4178	19	olives	olive	NNS
1979	4178	20	.	.	.
1979	4179	1	Layered	layered	JJ
1979	4179	2	pastas	pasta	NNS
1979	4179	3	and	and	CC
1979	4179	4	pizza	pizza	NN
1979	4179	5	come	come	VBP
1979	4179	6	from	from	IN
1979	4179	7	the	the	DT
1979	4179	8	South	South	NNP
1979	4179	9	.	.	.
1979	4180	1	In	in	IN
1979	4180	2	the	the	DT
1979	4180	3	North	North	NNP
1979	4180	4	,	,	,
1979	4180	5	foods	food	NNS
1979	4180	6	are	be	VBP
1979	4180	7	lighter	light	JJR
1979	4180	8	,	,	,
1979	4180	9	more	more	RBR
1979	4180	10	varied	varied	JJ
1979	4180	11	,	,	,
1979	4180	12	and	and	CC
1979	4180	13	are	be	VBP
1979	4180	14	frequently	frequently	RB
1979	4180	15	delicate	delicate	JJ
1979	4180	16	in	in	IN
1979	4180	17	flavor	flavor	NN
1979	4180	18	.	.	.
1979	4181	1	Many	many	JJ
1979	4181	2	dishes	dish	NNS
1979	4181	3	call	call	VBP
1979	4181	4	for	for	IN
1979	4181	5	butter	butter	NN
1979	4181	6	,	,	,
1979	4181	7	cream	cream	NN
1979	4181	8	or	or	CC
1979	4181	9	cheese	cheese	NN
1979	4181	10	,	,	,
1979	4181	11	and	and	CC
1979	4181	12	filled	fill	VBN
1979	4181	13	pasta	pasta	NN
1979	4181	14	and	and	CC
1979	4181	15	rice	rice	NN
1979	4181	16	are	be	VBP
1979	4181	17	also	also	RB
1979	4181	18	served	serve	VBN
1979	4181	19	.	.	.
1979	4182	1	Chicken	Chicken	NNP
1979	4182	2	is	be	VBZ
1979	4182	3	suited	suit	VBN
1979	4182	4	to	to	IN
1979	4182	5	either	either	DT
1979	4182	6	style	style	NN
1979	4182	7	of	of	IN
1979	4182	8	cooking	cooking	NN
1979	4182	9	,	,	,
1979	4182	10	and	and	CC
1979	4182	11	boneless	boneless	VB
1979	4182	12	Oven	Oven	NNP
1979	4182	13	Stuffer	Stuffer	NNP
1979	4182	14	Roaster	Roaster	NNP
1979	4182	15	thigh	thigh	NN
1979	4182	16	meat	meat	NN
1979	4182	17	is	be	VBZ
1979	4182	18	as	as	RB
1979	4182	19	delicious	delicious	JJ
1979	4182	20	with	with	IN
1979	4182	21	a	a	DT
1979	4182	22	spicy	spicy	JJ
1979	4182	23	tomato	tomato	NN
1979	4182	24	sauce	sauce	NN
1979	4182	25	as	as	IN
1979	4182	26	with	with	IN
1979	4182	27	wine	wine	NN
1979	4182	28	and	and	CC
1979	4182	29	cream	cream	NN
1979	4182	30	.	.	.
1979	4183	1	In	in	IN
1979	4183	2	all	all	DT
1979	4183	3	parts	part	NNS
1979	4183	4	of	of	IN
1979	4183	5	Italy	Italy	NNP
1979	4183	6	,	,	,
1979	4183	7	fresh	fresh	JJ
1979	4183	8	vegetables	vegetable	NNS
1979	4183	9	,	,	,
1979	4183	10	fruit	fruit	NN
1979	4183	11	,	,	,
1979	4183	12	and	and	CC
1979	4183	13	herbs	herb	NNS
1979	4183	14	are	be	VBP
1979	4183	15	important	important	JJ
1979	4183	16	.	.	.
1979	4184	1	Columbus	Columbus	NNP
1979	4184	2	'	'	POS
1979	4184	3	own	own	JJ
1979	4184	4	city	city	NN
1979	4184	5	of	of	IN
1979	4184	6	Genoa	Genoa	NNP
1979	4184	7	is	be	VBZ
1979	4184	8	most	most	RBS
1979	4184	9	closely	closely	RB
1979	4184	10	associated	associate	VBN
1979	4184	11	with	with	IN
1979	4184	12	the	the	DT
1979	4184	13	use	use	NN
1979	4184	14	of	of	IN
1979	4184	15	fresh	fresh	JJ
1979	4184	16	basil	basil	NN
1979	4184	17	.	.	.
1979	4185	1	Whether	whether	IN
1979	4185	2	inspired	inspire	VBN
1979	4185	3	by	by	IN
1979	4185	4	the	the	DT
1979	4185	5	North	North	NNP
1979	4185	6	or	or	CC
1979	4185	7	the	the	DT
1979	4185	8	South	South	NNP
1979	4185	9	,	,	,
1979	4185	10	Columbus	Columbus	NNP
1979	4185	11	Day	Day	NNP
1979	4185	12	is	be	VBZ
1979	4185	13	a	a	DT
1979	4185	14	time	time	NN
1979	4185	15	to	to	TO
1979	4185	16	wave	wave	VB
1979	4185	17	the	the	DT
1979	4185	18	flags	flag	NNS
1979	4185	19	,	,	,
1979	4185	20	both	both	CC
1979	4185	21	our	-PRON-	PRP$
1979	4185	22	red	red	JJ
1979	4185	23	,	,	,
1979	4185	24	white	white	JJ
1979	4185	25	and	and	CC
1979	4185	26	blue	blue	JJ
1979	4185	27	and	and	CC
1979	4185	28	the	the	DT
1979	4185	29	Italian	italian	JJ
1979	4185	30	red	red	NN
1979	4185	31	,	,	,
1979	4185	32	white	white	JJ
1979	4185	33	and	and	CC
1979	4185	34	green	green	JJ
1979	4185	35	,	,	,
1979	4185	36	and	and	CC
1979	4185	37	to	to	TO
1979	4185	38	salute	salute	VB
1979	4185	39	Christopher	Christopher	NNP
1979	4185	40	Columbus	Columbus	NNP
1979	4185	41	with	with	IN
1979	4185	42	a	a	DT
1979	4185	43	meal	meal	NN
1979	4185	44	to	to	TO
1979	4185	45	remember	remember	VB
1979	4185	46	.	.	.
1979	4186	1	REGIONAL	regional	JJ
1979	4186	2	ITALIAN	ITALIAN	NNP
1979	4186	3	COLUMBUS	columbus	NN
1979	4186	4	DAY	DAY	NNP
1979	4186	5	MENU	MENU	NNP
1979	4186	6	Antipasto	Antipasto	NNP
1979	4186	7	*	*	NFP
1979	4186	8	Brodo	Brodo	NNP
1979	4186	9	Genovese	Genovese	NNP
1979	4186	10	*	*	NFP
1979	4186	11	Chicken	Chicken	NNP
1979	4186	12	and	and	CC
1979	4186	13	Eggplant	Eggplant	NNP
1979	4186	14	Agrodolce	Agrodolce	NNP
1979	4186	15	Siciliana	Siciliana	NNP
1979	4186	16	*	*	NFP
1979	4186	17	"	"	``
1979	4186	18	Rice	Rice	NNP
1979	4186	19	Birds	Birds	NNPS
1979	4186	20	"	"	''
1979	4186	21	Piedmontese	Piedmontese	NNP
1979	4186	22	in	in	IN
1979	4186	23	Wine	Wine	NNP
1979	4186	24	and	and	CC
1979	4186	25	Cream	Cream	NNP
1979	4186	26	Sauce	Sauce	NNP
1979	4186	27	Broccoli	Broccoli	NNP
1979	4186	28	Florets	Florets	NNPS
1979	4186	29	Parmigiano	Parmigiano	NNP
1979	4186	30	Crusty	Crusty	NNP
1979	4186	31	Italian	Italian	NNP
1979	4186	32	Bread	Bread	NNP
1979	4186	33	*	*	NFP
1979	4186	34	Coppa	Coppa	NNP
1979	4186	35	Cristoforo	Cristoforo	NNP
1979	4186	36	Colombo	Colombo	NNP
1979	4186	37	Cafe	Cafe	NNP
1979	4186	38	Espresso	Espresso	NNP
1979	4186	39	*	*	NFP
1979	4186	40	Recipe	Recipe	NNP
1979	4186	41	follows	follow	VBZ
1979	4186	42	BRODO	BRODO	NNP
1979	4186	43	GENOVESE	GENOVESE	NNS
1979	4186	44	:	:	:
1979	4186	45	CHICKEN	CHICKEN	NNS
1979	4186	46	BROTH	BROTH	NNP
1979	4186	47	WITH	with	IN
1979	4186	48	PASTA	PASTA	NNP
1979	4186	49	,	,	,
1979	4186	50	CHEESE	CHEESE	NNS
1979	4186	51	AND	and	CC
1979	4186	52	BASILServes	basilserve	NNS
1979	4186	53	6	6	CD
1979	4186	54	-	-	SYM
1979	4186	55	8	8	CD
1979	4186	56	7	7	CD
1979	4186	57	cups	cup	NNS
1979	4186	58	homemade	homemade	JJ
1979	4186	59	chicken	chicken	NN
1979	4186	60	stock	stock	NN
1979	4186	61	or	or	CC
1979	4186	62	4	4	CD
1979	4186	63	cans	can	NNS
1979	4186	64	(	(	-LRB-
1979	4186	65	13	13	CD
1979	4186	66	-	-	SYM
1979	4186	67	3/4-ounces	3/4-ounces	CD
1979	4186	68	each	each	DT
1979	4186	69	)	)	-RRB-
1979	4186	70	chicken	chicken	NN
1979	4186	71	broth	broth	NN
1979	4186	72	1	1	CD
1979	4186	73	cup	cup	NN
1979	4186	74	small	small	JJ
1979	4186	75	pasta	pasta	NNS
1979	4186	76	such	such	JJ
1979	4186	77	as	as	IN
1979	4186	78	tubetti	tubetti	RB
1979	4186	79	(	(	-LRB-
1979	4186	80	tiny	tiny	JJ
1979	4186	81	tubes	tube	NNS
1979	4186	82	)	)	-RRB-
1979	4186	83	,	,	,
1979	4186	84	farfalle	farfalle	NNP
1979	4186	85	(	(	-LRB-
1979	4186	86	bow	bow	NNP
1979	4186	87	ties	tie	NNS
1979	4186	88	)	)	-RRB-
1979	4186	89	or	or	CC
1979	4186	90	conchiglie	conchiglie	NNP
1979	4186	91	(	(	-LRB-
1979	4186	92	shells	shell	NNS
1979	4186	93	)	)	-RRB-
1979	4186	94	1/4	1/4	CD
1979	4186	95	cup	cup	NN
1979	4186	96	minced	mince	VBN
1979	4186	97	fresh	fresh	JJ
1979	4186	98	basil	basil	NN
1979	4186	99	or	or	CC
1979	4186	100	Italian	italian	JJ
1979	4186	101	parsley	parsley	NN
1979	4186	102	1	1	CD
1979	4186	103	cup	cup	NN
1979	4186	104	freshly	freshly	RB
1979	4186	105	grated	grate	VBN
1979	4186	106	Parmesan	Parmesan	NNP
1979	4186	107	cheese	cheese	NN
1979	4186	108	In	in	IN
1979	4186	109	large	large	JJ
1979	4186	110	saucepan	saucepan	NN
1979	4186	111	or	or	CC
1979	4186	112	Dutch	Dutch	NNP
1979	4186	113	oven	oven	NN
1979	4186	114	over	over	IN
1979	4186	115	high	high	JJ
1979	4186	116	heat	heat	NN
1979	4186	117	,	,	,
1979	4186	118	bring	bring	VB
1979	4186	119	chicken	chicken	NN
1979	4186	120	stock	stock	NN
1979	4186	121	to	to	IN
1979	4186	122	a	a	DT
1979	4186	123	boil	boil	NN
1979	4186	124	.	.	.
1979	4187	1	Add	add	VB
1979	4187	2	pasta	pasta	NN
1979	4187	3	and	and	CC
1979	4187	4	cook	cook	NN
1979	4187	5	until	until	IN
1979	4187	6	tender	tender	NN
1979	4187	7	,	,	,
1979	4187	8	stirring	stir	VBG
1979	4187	9	occasionally	occasionally	RB
1979	4187	10	,	,	,
1979	4187	11	about	about	RB
1979	4187	12	8	8	CD
1979	4187	13	to	to	TO
1979	4187	14	10	10	CD
1979	4187	15	minutes	minute	NNS
1979	4187	16	.	.	.
1979	4188	1	To	to	TO
1979	4188	2	serve	serve	VB
1979	4188	3	,	,	,
1979	4188	4	ladle	ladle	JJ
1979	4188	5	hot	hot	JJ
1979	4188	6	soup	soup	NN
1979	4188	7	into	into	IN
1979	4188	8	bowls	bowl	NNS
1979	4188	9	;	;	:
1979	4188	10	sprinkle	sprinkle	VB
1979	4188	11	with	with	IN
1979	4188	12	basil	basil	NN
1979	4188	13	and	and	CC
1979	4188	14	pass	pass	NN
1979	4188	15	grated	grate	VBN
1979	4188	16	cheese	cheese	NN
1979	4188	17	.	.	.
1979	4189	1	CHICKEN	CHICKEN	NNS
1979	4189	2	AND	and	CC
1979	4189	3	EGGPLANT	EGGPLANT	NNP
1979	4189	4	AGRODOLCE	AGRODOLCE	NNP
1979	4189	5	SCICILIANAServes	scicilianaserve	VBZ
1979	4189	6	6	6	CD
1979	4189	7	-	-	SYM
1979	4189	8	8	8	CD
1979	4189	9	1	1	CD
1979	4189	10	large	large	JJ
1979	4189	11	eggplant	eggplant	NN
1979	4189	12	(	(	-LRB-
1979	4189	13	about	about	RB
1979	4189	14	1	1	CD
1979	4189	15	-	-	SYM
1979	4189	16	1/2	1/2	CD
1979	4189	17	pounds	pound	NNS
1979	4189	18	)	)	-RRB-
1979	4189	19	,	,	,
1979	4189	20	cut	cut	VBN
1979	4189	21	into	into	IN
1979	4189	22	1	1	CD
1979	4189	23	-	-	SYM
1979	4189	24	1/2	1/2	CD
1979	4189	25	inch	inch	NN
1979	4189	26	cubes	cube	NNS
1979	4189	27	8	8	CD
1979	4189	28	roaster	roaster	VB
1979	4189	29	boneless	boneless	NN
1979	4189	30	thigh	thigh	NN
1979	4189	31	cutlets	cutlet	NNS
1979	4189	32	Salt	salt	NN
1979	4189	33	and	and	CC
1979	4189	34	ground	ground	NN
1979	4189	35	pepper	pepper	NN
1979	4189	36	to	to	TO
1979	4189	37	taste	taste	VB
1979	4189	38	1/2	1/2	CD
1979	4189	39	-	-	SYM
1979	4189	40	3/4	3/4	CD
1979	4189	41	cup	cup	NN
1979	4189	42	olive	olive	NN
1979	4189	43	oil	oil	NN
1979	4189	44	,	,	,
1979	4189	45	divided	divide	VBD
1979	4189	46	2	2	CD
1979	4189	47	cups	cup	NNS
1979	4189	48	sliced	slice	VBD
1979	4189	49	red	red	JJ
1979	4189	50	onions	onion	NNS
1979	4189	51	1/4	1/4	CD
1979	4189	52	cup	cup	NN
1979	4189	53	balsamic	balsamic	NN
1979	4189	54	vinegar	vinegar	NN
1979	4189	55	or	or	CC
1979	4189	56	red	red	JJ
1979	4189	57	wine	wine	NN
1979	4189	58	vinegar	vinegar	NN
1979	4189	59	4	4	CD
1979	4189	60	cloves	clove	NNS
1979	4189	61	garlic	garlic	NN
1979	4189	62	,	,	,
1979	4189	63	minced	mince	VBD
1979	4189	64	1/2	1/2	CD
1979	4189	65	teaspoon	teaspoon	NN
1979	4189	66	ground	ground	NN
1979	4189	67	cinnamon	cinnamon	NN
1979	4189	68	2	2	CD
1979	4189	69	tablespoons	tablespoon	NNS
1979	4189	70	honey	honey	NN
1979	4189	71	Grated	grate	VBN
1979	4189	72	rind	rind	NN
1979	4189	73	of	of	IN
1979	4189	74	2	2	CD
1979	4189	75	oranges	orange	NNS
1979	4189	76	1	1	CD
1979	4189	77	can	can	NN
1979	4189	78	(	(	-LRB-
1979	4189	79	16-ounces	16-ounces	CD
1979	4189	80	)	)	-RRB-
1979	4189	81	whole	whole	JJ
1979	4189	82	plum	plum	NN
1979	4189	83	tomatoes	tomato	NNS
1979	4189	84	,	,	,
1979	4189	85	drained	drain	VBD
1979	4189	86	and	and	CC
1979	4189	87	cut	cut	VBD
1979	4189	88	into	into	IN
1979	4189	89	thin	thin	JJ
1979	4189	90	strips	strip	NNS
1979	4189	91	Minced	mince	VBN
1979	4189	92	,	,	,
1979	4189	93	fresh	fresh	JJ
1979	4189	94	parsley	parsley	NN
1979	4189	95	and	and	CC
1979	4189	96	basil	basil	NNP
1979	4189	97	(	(	-LRB-
1979	4189	98	optional	optional	JJ
1979	4189	99	)	)	-RRB-
1979	4189	100	Sprinkle	sprinkle	VB
1979	4189	101	eggplant	eggplant	JJ
1979	4189	102	with	with	IN
1979	4189	103	salt	salt	NN
1979	4189	104	;	;	:
1979	4189	105	let	let	VB
1979	4189	106	stand	stand	VB
1979	4189	107	30	30	CD
1979	4189	108	minutes	minute	NNS
1979	4189	109	to	to	TO
1979	4189	110	extract	extract	VB
1979	4189	111	liquid	liquid	NN
1979	4189	112	;	;	:
1979	4189	113	rinse	rinse	NN
1979	4189	114	and	and	CC
1979	4189	115	pat	pat	NN
1979	4189	116	dry	dry	VB
1979	4189	117	.	.	.
1979	4190	1	Trim	trim	VB
1979	4190	2	off	off	RP
1979	4190	3	any	any	DT
1979	4190	4	fat	fat	NN
1979	4190	5	from	from	IN
1979	4190	6	thighs	thigh	NNS
1979	4190	7	and	and	CC
1979	4190	8	cut	cut	VBD
1979	4190	9	into	into	IN
1979	4190	10	2-inch	2-inch	CD
1979	4190	11	pieces	piece	NNS
1979	4190	12	.	.	.
1979	4191	1	Preheat	preheat	NN
1979	4191	2	oven	oven	VBD
1979	4191	3	to	to	IN
1979	4191	4	350oF.	350of.	CD
1979	4192	1	In	in	IN
1979	4192	2	large	large	JJ
1979	4192	3	heavy	heavy	JJ
1979	4192	4	skillet	skillet	NN
1979	4192	5	over	over	IN
1979	4192	6	medium	medium	NNP
1979	4192	7	heat	heat	NNP
1979	4192	8	,	,	,
1979	4192	9	heat	heat	NN
1979	4192	10	2	2	CD
1979	4192	11	tablespoons	tablespoon	NNS
1979	4192	12	oil	oil	NN
1979	4192	13	.	.	.
1979	4193	1	Add	add	NN
1979	4193	2	chicken	chicken	NN
1979	4193	3	,	,	,
1979	4193	4	half	half	NN
1979	4193	5	at	at	IN
1979	4193	6	a	a	DT
1979	4193	7	time	time	NN
1979	4193	8	;	;	:
1979	4193	9	saute	saute	NNP
1979	4193	10	2	2	CD
1979	4193	11	to	to	TO
1979	4193	12	3	3	CD
1979	4193	13	minutes	minute	NNS
1979	4193	14	until	until	IN
1979	4193	15	lightly	lightly	RB
1979	4193	16	browned	brown	VBN
1979	4193	17	,	,	,
1979	4193	18	adding	add	VBG
1979	4193	19	more	more	JJR
1979	4193	20	oil	oil	NN
1979	4193	21	if	if	IN
1979	4193	22	necessary	necessary	JJ
1979	4193	23	.	.	.
1979	4194	1	Remove	remove	VB
1979	4194	2	pieces	piece	NNS
1979	4194	3	with	with	IN
1979	4194	4	slotted	slotted	JJ
1979	4194	5	spoon	spoon	NN
1979	4194	6	to	to	IN
1979	4194	7	large	large	JJ
1979	4194	8	,	,	,
1979	4194	9	covered	covered	JJ
1979	4194	10	casserole	casserole	NN
1979	4194	11	or	or	CC
1979	4194	12	baking	baking	NN
1979	4194	13	dish	dish	NN
1979	4194	14	.	.	.
1979	4195	1	Add	add	VB
1979	4195	2	2	2	CD
1979	4195	3	to	to	IN
1979	4195	4	4	4	CD
1979	4195	5	tablespoons	tablespoon	NNS
1979	4195	6	oil	oil	NN
1979	4195	7	to	to	IN
1979	4195	8	skillet	skillet	NNP
1979	4195	9	;	;	:
1979	4195	10	stir	stir	VB
1979	4195	11	in	in	IN
1979	4195	12	eggplant	eggplant	NNP
1979	4195	13	and	and	CC
1979	4195	14	cook	cook	NN
1979	4195	15	5	5	CD
1979	4195	16	minutes	minute	NNS
1979	4195	17	until	until	IN
1979	4195	18	golden	golden	JJ
1979	4195	19	,	,	,
1979	4195	20	adding	add	VBG
1979	4195	21	more	more	JJR
1979	4195	22	oil	oil	NN
1979	4195	23	if	if	IN
1979	4195	24	necessary	necessary	JJ
1979	4195	25	.	.	.
1979	4196	1	Add	add	VB
1979	4196	2	to	to	TO
1979	4196	3	casserole	casserole	VB
1979	4196	4	.	.	.
1979	4197	1	Pour	pour	VB
1979	4197	2	vinegar	vinegar	NN
1979	4197	3	into	into	IN
1979	4197	4	skillet	skillet	JJ
1979	4197	5	,	,	,
1979	4197	6	scraping	scrape	VBG
1979	4197	7	and	and	CC
1979	4197	8	stirring	stir	VBG
1979	4197	9	to	to	TO
1979	4197	10	remove	remove	VB
1979	4197	11	pan	pan	NNP
1979	4197	12	glaze	glaze	NNP
1979	4197	13	;	;	:
1979	4197	14	add	add	VB
1979	4197	15	garlic	garlic	JJ
1979	4197	16	,	,	,
1979	4197	17	cinnamon	cinnamon	NN
1979	4197	18	,	,	,
1979	4197	19	honey	honey	NNP
1979	4197	20	orange	orange	NNP
1979	4197	21	rind	rind	NNP
1979	4197	22	,	,	,
1979	4197	23	and	and	CC
1979	4197	24	salt	salt	NN
1979	4197	25	and	and	CC
1979	4197	26	pepper	pepper	NN
1979	4197	27	to	to	IN
1979	4197	28	taste	taste	NN
1979	4197	29	.	.	.
1979	4198	1	Pour	pour	VB
1979	4198	2	vinegar	vinegar	NN
1979	4198	3	mixture	mixture	NN
1979	4198	4	into	into	IN
1979	4198	5	casserole	casserole	NN
1979	4198	6	.	.	.
1979	4199	1	Cover	cover	VB
1979	4199	2	and	and	CC
1979	4199	3	bake	bake	VB
1979	4199	4	15	15	CD
1979	4199	5	minutes	minute	NNS
1979	4199	6	.	.	.
1979	4200	1	Stir	stir	VB
1979	4200	2	in	in	IN
1979	4200	3	tomato	tomato	NN
1979	4200	4	strips	strip	NNS
1979	4200	5	,	,	,
1979	4200	6	re	re	NN
1979	4200	7	-	-	NN
1979	4200	8	cover	cover	VB
1979	4200	9	and	and	CC
1979	4200	10	bake	bake	VB
1979	4200	11	15	15	CD
1979	4200	12	minutes	minute	NNS
1979	4200	13	longer	long	RBR
1979	4200	14	.	.	.
1979	4201	1	Garnish	garnish	VB
1979	4201	2	with	with	IN
1979	4201	3	minced	mince	VBN
1979	4201	4	parsley	parsley	NNP
1979	4201	5	and	and	CC
1979	4201	6	basil	basil	NNP
1979	4201	7	,	,	,
1979	4201	8	if	if	IN
1979	4201	9	desired	desire	VBN
1979	4201	10	.	.	.
1979	4202	1	Serve	serve	VB
1979	4202	2	with	with	IN
1979	4202	3	hot	hot	JJ
1979	4202	4	crusty	crusty	JJ
1979	4202	5	Italian	italian	JJ
1979	4202	6	bread	bread	NN
1979	4202	7	.	.	.
1979	4203	1	PHOTO	PHOTO	NNP
1979	4203	2	:	:	:
1979	4203	3	Roaster	Roaster	NNP
1979	4203	4	Thigh	Thigh	NNP
1979	4203	5	"	"	''
1979	4203	6	Rice	Rice	NNP
1979	4203	7	Birds	Birds	NNPS
1979	4203	8	"	"	''
1979	4203	9	"	"	``
1979	4203	10	RICE	rice	NN
1979	4203	11	BIRDS	bird	NNS
1979	4203	12	"	"	''
1979	4203	13	PIEDMONTESE	piedmontese	NN
1979	4203	14	IN	in	IN
1979	4203	15	WINE	wine	NN
1979	4203	16	AND	and	CC
1979	4203	17	CREAM	cream	NN
1979	4203	18	SAUCEServes	sauceserve	VBZ
1979	4203	19	6	6	CD
1979	4203	20	-	-	SYM
1979	4203	21	8	8	CD
1979	4203	22	8	8	CD
1979	4203	23	roaster	roaster	NN
1979	4203	24	boneless	boneless	NN
1979	4203	25	thigh	thigh	NN
1979	4203	26	cutlets	cutlet	NNS
1979	4203	27	Salt	salt	NN
1979	4203	28	and	and	CC
1979	4203	29	ground	ground	NN
1979	4203	30	pepper	pepper	NN
1979	4203	31	to	to	TO
1979	4203	32	taste	taste	NN
1979	4203	33	4	4	CD
1979	4203	34	tablespoons	tablespoon	NNS
1979	4203	35	butter	butter	NN
1979	4203	36	or	or	CC
1979	4203	37	margarine	margarine	NN
1979	4203	38	,	,	,
1979	4203	39	divided	divide	VBD
1979	4203	40	2	2	CD
1979	4203	41	tablespoons	tablespoon	NNS
1979	4203	42	chopped	chop	VBN
1979	4203	43	onion	onion	NN
1979	4203	44	3/4	3/4	CD
1979	4203	45	teaspoon	teaspoon	NN
1979	4203	46	minced	mince	VBN
1979	4203	47	,	,	,
1979	4203	48	fresh	fresh	JJ
1979	4203	49	rosemary	rosemary	NN
1979	4203	50	or	or	CC
1979	4203	51	sage	sage	NN
1979	4203	52	,	,	,
1979	4203	53	or	or	CC
1979	4203	54	1/4	1/4	CD
1979	4203	55	teaspoon	teaspoon	NN
1979	4203	56	dried	dry	VBD
1979	4203	57	2	2	CD
1979	4203	58	ounces	ounce	NNS
1979	4203	59	chopped	chop	VBD
1979	4203	60	prosciutto	prosciutto	NN
1979	4203	61	or	or	CC
1979	4203	62	ham	ham	NN
1979	4203	63	1	1	CD
1979	4203	64	cup	cup	NN
1979	4203	65	cooked	cook	VBN
1979	4203	66	rice	rice	NN
1979	4203	67	4	4	CD
1979	4203	68	tablespoons	tablespoon	NNS
1979	4203	69	grated	grate	VBD
1979	4203	70	Parmesan	Parmesan	NNP
1979	4203	71	cheese	cheese	NN
1979	4203	72	1/2	1/2	CD
1979	4203	73	cup	cup	NN
1979	4203	74	(	(	-LRB-
1979	4203	75	2-ounces	2-ounces	CD
1979	4203	76	)	)	-RRB-
1979	4203	77	grated	grate	VBN
1979	4203	78	or	or	CC
1979	4203	79	diced	dice	VBN
1979	4203	80	Italian	italian	JJ
1979	4203	81	fontina	fontina	NN
1979	4203	82	or	or	CC
1979	4203	83	mozzarella	mozzarella	NN
1979	4203	84	cheese	cheese	NN
1979	4203	85	2	2	CD
1979	4203	86	tablespoons	tablespoon	NNS
1979	4203	87	olive	olive	NN
1979	4203	88	oil	oil	NN
1979	4203	89	1	1	CD
1979	4203	90	cup	cup	NN
1979	4203	91	chicken	chicken	NN
1979	4203	92	or	or	CC
1979	4203	93	beef	beef	NN
1979	4203	94	broth	broth	NNP
1979	4203	95	1/2	1/2	CD
1979	4203	96	cup	cup	NN
1979	4203	97	dry	dry	JJ
1979	4203	98	white	white	JJ
1979	4203	99	wine	wine	NN
1979	4203	100	1/2	1/2	CD
1979	4203	101	cup	cup	NN
1979	4203	102	heavy	heavy	JJ
1979	4203	103	cream	cream	NN
1979	4203	104	1	1	CD
1979	4203	105	tablespoon	tablespoon	NN
1979	4203	106	minced	mince	VBN
1979	4203	107	,	,	,
1979	4203	108	fresh	fresh	JJ
1979	4203	109	parsley	parsley	NN
1979	4203	110	Trim	trim	VB
1979	4203	111	off	off	RP
1979	4203	112	and	and	CC
1979	4203	113	discard	discard	VB
1979	4203	114	any	any	DT
1979	4203	115	fat	fat	NN
1979	4203	116	and	and	CC
1979	4203	117	sprinkle	sprinkle	VBP
1979	4203	118	chicken	chicken	NN
1979	4203	119	with	with	IN
1979	4203	120	salt	salt	NN
1979	4203	121	and	and	CC
1979	4203	122	pepper	pepper	NN
1979	4203	123	.	.	.
1979	4204	1	Place	place	NN
1979	4204	2	between	between	IN
1979	4204	3	2	2	CD
1979	4204	4	moistened	moisten	VBN
1979	4204	5	pieces	piece	NNS
1979	4204	6	of	of	IN
1979	4204	7	plastic	plastic	JJ
1979	4204	8	wrap	wrap	NN
1979	4204	9	;	;	:
1979	4204	10	pound	pound	NN
1979	4204	11	until	until	IN
1979	4204	12	about	about	RB
1979	4204	13	1/4	1/4	CD
1979	4204	14	inch	inch	NN
1979	4204	15	thick	thick	JJ
1979	4204	16	.	.	.
1979	4205	1	In	in	IN
1979	4205	2	large	large	JJ
1979	4205	3	heavy	heavy	JJ
1979	4205	4	,	,	,
1979	4205	5	oven	oven	JJ
1979	4205	6	-	-	HYPH
1979	4205	7	proof	proof	JJ
1979	4205	8	skillet	skillet	NN
1979	4205	9	over	over	IN
1979	4205	10	medium	medium	NNP
1979	4205	11	heat	heat	NNP
1979	4205	12	,	,	,
1979	4205	13	melt	melt	VBP
1979	4205	14	2	2	CD
1979	4205	15	tablespoons	tablespoon	NNS
1979	4205	16	butter	butter	NN
1979	4205	17	.	.	.
1979	4206	1	Add	add	VB
1979	4206	2	onion	onion	NN
1979	4206	3	and	and	CC
1979	4206	4	1/8	1/8	CD
1979	4206	5	teaspoon	teaspoon	NN
1979	4206	6	rosemary	rosemary	NN
1979	4206	7	;	;	,
1979	4206	8	cook	cook	NN
1979	4206	9	,	,	,
1979	4206	10	stirring	stir	VBG
1979	4206	11	occasionally	occasionally	RB
1979	4206	12	,	,	,
1979	4206	13	2	2	CD
1979	4206	14	to	to	TO
1979	4206	15	3	3	CD
1979	4206	16	minutes	minute	NNS
1979	4206	17	,	,	,
1979	4206	18	until	until	IN
1979	4206	19	tender	tender	NN
1979	4206	20	but	but	CC
1979	4206	21	not	not	RB
1979	4206	22	brown	brown	JJ
1979	4206	23	.	.	.
1979	4207	1	Stir	stir	VB
1979	4207	2	in	in	IN
1979	4207	3	prosciutto	prosciutto	NN
1979	4207	4	;	;	:
1979	4207	5	cook	cook	NNP
1979	4207	6	1	1	CD
1979	4207	7	minute	minute	NN
1979	4207	8	longer	long	RBR
1979	4207	9	.	.	.
1979	4208	1	In	in	IN
1979	4208	2	small	small	JJ
1979	4208	3	bowl	bowl	NN
1979	4208	4	,	,	,
1979	4208	5	combine	combine	VB
1979	4208	6	onion	onion	NN
1979	4208	7	mixture	mixture	NN
1979	4208	8	,	,	,
1979	4208	9	rice	rice	NN
1979	4208	10	,	,	,
1979	4208	11	and	and	CC
1979	4208	12	cheeses	cheese	NNS
1979	4208	13	;	;	:
1979	4208	14	season	season	NN
1979	4208	15	with	with	IN
1979	4208	16	salt	salt	NN
1979	4208	17	and	and	CC
1979	4208	18	pepper	pepper	NN
1979	4208	19	to	to	IN
1979	4208	20	taste	taste	NN
1979	4208	21	.	.	.
1979	4209	1	Place	place	NN
1979	4209	2	1	1	CD
1979	4209	3	heaping	heaping	NN
1979	4209	4	tablespoon	tablespoon	NN
1979	4209	5	rice	rice	NN
1979	4209	6	stuffing	stuff	VBG
1979	4209	7	1	1	CD
1979	4209	8	inch	inch	NN
1979	4209	9	from	from	IN
1979	4209	10	end	end	NN
1979	4209	11	of	of	IN
1979	4209	12	each	each	DT
1979	4209	13	pounded	pound	VBN
1979	4209	14	thigh	thigh	NN
1979	4209	15	.	.	.
1979	4210	1	Roll	roll	VB
1979	4210	2	up	up	RP
1979	4210	3	thighs	thigh	NNS
1979	4210	4	into	into	IN
1979	4210	5	neat	neat	JJ
1979	4210	6	"	"	``
1979	4210	7	packages	package	NNS
1979	4210	8	"	"	''
1979	4210	9	,	,	,
1979	4210	10	folding	fold	VBG
1979	4210	11	edges	edge	NNS
1979	4210	12	in	in	RB
1979	4210	13	over	over	IN
1979	4210	14	stuffing	stuffing	NN
1979	4210	15	;	;	:
1979	4210	16	tie	tie	VB
1979	4210	17	packages	package	NNS
1979	4210	18	with	with	IN
1979	4210	19	kitchen	kitchen	NN
1979	4210	20	string	string	NN
1979	4210	21	.	.	.
1979	4211	1	In	in	IN
1979	4211	2	same	same	JJ
1979	4211	3	skillet	skillet	NN
1979	4211	4	over	over	IN
1979	4211	5	medium	medium	NNP
1979	4211	6	heat	heat	NNP
1979	4211	7	,	,	,
1979	4211	8	melt	melt	NNP
1979	4211	9	remaining	remain	VBG
1979	4211	10	butter	butter	NN
1979	4211	11	with	with	IN
1979	4211	12	oil	oil	NN
1979	4211	13	.	.	.
1979	4212	1	Cook	Cook	NNP
1979	4212	2	Rice	Rice	NNP
1979	4212	3	Birds	Birds	NNPS
1979	4212	4	in	in	IN
1979	4212	5	butter	butter	NN
1979	4212	6	-	-	HYPH
1979	4212	7	oil	oil	NN
1979	4212	8	on	on	IN
1979	4212	9	all	all	DT
1979	4212	10	sides	side	NNS
1979	4212	11	until	until	IN
1979	4212	12	lightly	lightly	RB
1979	4212	13	browned	brown	VBN
1979	4212	14	,	,	,
1979	4212	15	about	about	RB
1979	4212	16	8	8	CD
1979	4212	17	to	to	TO
1979	4212	18	10	10	CD
1979	4212	19	minutes	minute	NNS
1979	4212	20	.	.	.
1979	4213	1	Cover	cover	VB
1979	4213	2	skillet	skillet	JJ
1979	4213	3	and	and	CC
1979	4213	4	simmer	simmer	JJ
1979	4213	5	35	35	CD
1979	4213	6	minutes	minute	NNS
1979	4213	7	.	.	.
1979	4214	1	Transfer	transfer	VB
1979	4214	2	"	"	``
1979	4214	3	birds	bird	NNS
1979	4214	4	"	"	''
1979	4214	5	to	to	IN
1979	4214	6	serving	serve	VBG
1979	4214	7	platter	platter	NN
1979	4214	8	;	;	,
1979	4214	9	cut	cut	VBN
1979	4214	10	strings	string	NNS
1979	4214	11	and	and	CC
1979	4214	12	keep	keep	VB
1979	4214	13	warm	warm	JJ
1979	4214	14	.	.	.
1979	4215	1	Add	add	VB
1979	4215	2	broth	broth	NN
1979	4215	3	,	,	,
1979	4215	4	wine	wine	NN
1979	4215	5	,	,	,
1979	4215	6	and	and	CC
1979	4215	7	remaining	remain	VBG
1979	4215	8	rosemary	rosemary	NNP
1979	4215	9	to	to	IN
1979	4215	10	skillet	skillet	JJ
1979	4215	11	,	,	,
1979	4215	12	scraping	scrape	VBG
1979	4215	13	bottom	bottom	NN
1979	4215	14	to	to	TO
1979	4215	15	incorporate	incorporate	VB
1979	4215	16	any	any	DT
1979	4215	17	browned	brown	VBN
1979	4215	18	bits	bit	NNS
1979	4215	19	.	.	.
1979	4216	1	Stir	stir	VB
1979	4216	2	in	in	IN
1979	4216	3	cream	cream	NN
1979	4216	4	;	;	:
1979	4216	5	cook	cook	VB
1979	4216	6	over	over	IN
1979	4216	7	medium	medium	NN
1979	4216	8	-	-	HYPH
1979	4216	9	high	high	JJ
1979	4216	10	heat	heat	NN
1979	4216	11	until	until	IN
1979	4216	12	sauce	sauce	NN
1979	4216	13	is	be	VBZ
1979	4216	14	thick	thick	JJ
1979	4216	15	enough	enough	RB
1979	4216	16	to	to	TO
1979	4216	17	lightly	lightly	RB
1979	4216	18	coat	coat	VB
1979	4216	19	the	the	DT
1979	4216	20	back	back	NN
1979	4216	21	of	of	IN
1979	4216	22	a	a	DT
1979	4216	23	spoon	spoon	NN
1979	4216	24	.	.	.
1979	4217	1	Return	return	NN
1979	4217	2	birds	bird	NNS
1979	4217	3	and	and	CC
1979	4217	4	any	any	DT
1979	4217	5	juices	juice	NNS
1979	4217	6	to	to	TO
1979	4217	7	skillet	skillet	VB
1979	4217	8	;	;	:
1979	4217	9	cover	cover	VB
1979	4217	10	with	with	IN
1979	4217	11	sauce	sauce	NN
1979	4217	12	and	and	CC
1979	4217	13	cook	cook	NN
1979	4217	14	briefly	briefly	RB
1979	4217	15	just	just	RB
1979	4217	16	until	until	IN
1979	4217	17	heated	heat	VBD
1979	4217	18	through	through	RB
1979	4217	19	.	.	.
1979	4218	1	Arrange	Arrange	NNP
1979	4218	2	Rice	Rice	NNP
1979	4218	3	Birds	Birds	NNPS
1979	4218	4	and	and	CC
1979	4218	5	sauce	sauce	NN
1979	4218	6	on	on	IN
1979	4218	7	serving	serve	VBG
1979	4218	8	platter	platter	NN
1979	4218	9	and	and	CC
1979	4218	10	sprinkle	sprinkle	VB
1979	4218	11	with	with	IN
1979	4218	12	parsley	parsley	NN
1979	4218	13	.	.	.
1979	4219	1	COPPA	coppa	JJ
1979	4219	2	DA	DA	NNP
1979	4219	3	FESTA	FESTA	NNP
1979	4219	4	CRISTOFORO	CRISTOFORO	NNP
1979	4219	5	COLOMBOServes	colomboserve	NNS
1979	4219	6	8	8	CD
1979	4219	7	Amarettini	Amarettini	NNS
1979	4219	8	(	(	-LRB-
1979	4219	9	small	small	JJ
1979	4219	10	almond	almond	NN
1979	4219	11	-	-	HYPH
1979	4219	12	flavored	flavor	VBN
1979	4219	13	biscuits	biscuit	NNS
1979	4219	14	)	)	-RRB-
1979	4219	15	or	or	CC
1979	4219	16	large	large	JJ
1979	4219	17	Amaretti	Amaretti	NNP
1979	4219	18	,	,	,
1979	4219	19	crushed	crush	VBD
1979	4219	20	1	1	CD
1979	4219	21	pint	pint	NN
1979	4219	22	each	each	DT
1979	4219	23	strawberry	strawberry	JJ
1979	4219	24	,	,	,
1979	4219	25	vanilla	vanilla	NN
1979	4219	26	and	and	CC
1979	4219	27	pistachio	pistachio	NNP
1979	4219	28	ice	ice	NNP
1979	4219	29	cream	cream	NN
1979	4219	30	Amaretto	Amaretto	NNP
1979	4219	31	liqueur	liqueur	NN
1979	4219	32	(	(	-LRB-
1979	4219	33	optional	optional	JJ
1979	4219	34	)	)	-RRB-
1979	4219	35	Colored	colored	JJ
1979	4219	36	candy	candy	NN
1979	4219	37	sprinkles	sprinkle	NNS
1979	4219	38	or	or	CC
1979	4219	39	nonpareils	nonpareil	NNS
1979	4219	40	16	16	CD
1979	4219	41	cocktail	cocktail	NN
1979	4219	42	toothpick	toothpick	NN
1979	4219	43	flags	flag	NNS
1979	4219	44	of	of	IN
1979	4219	45	Italy	Italy	NNP
1979	4219	46	and	and	CC
1979	4219	47	USA	USA	NNP
1979	4219	48	(	(	-LRB-
1979	4219	49	8	8	CD
1979	4219	50	each	each	DT
1979	4219	51	)	)	-RRB-
1979	4219	52	For	for	IN
1979	4219	53	each	each	DT
1979	4219	54	serving	serve	VBG
1979	4219	55	:	:	:
1979	4219	56	In	in	IN
1979	4219	57	bottom	bottom	NN
1979	4219	58	of	of	IN
1979	4219	59	large	large	JJ
1979	4219	60	,	,	,
1979	4219	61	stemmed	stem	VBD
1979	4219	62	glass	glass	NN
1979	4219	63	,	,	,
1979	4219	64	place	place	NN
1979	4219	65	1	1	CD
1979	4219	66	teaspoon	teaspoon	NN
1979	4219	67	Amarettini	Amarettini	NNP
1979	4219	68	biscuit	biscuit	NN
1979	4219	69	.	.	.
1979	4220	1	Alternately	Alternately	NNP
1979	4220	2	scoop	scoop	NN
1979	4220	3	strawberry	strawberry	NN
1979	4220	4	,	,	,
1979	4220	5	vanilla	vanilla	NN
1979	4220	6	and	and	CC
1979	4220	7	pistachio	pistachio	NNP
1979	4220	8	ice	ice	NN
1979	4220	9	cream	cream	NN
1979	4220	10	on	on	IN
1979	4220	11	top	top	NN
1979	4220	12	,	,	,
1979	4220	13	sprinkling	sprinkle	VBG
1979	4220	14	about	about	RB
1979	4220	15	1	1	CD
1979	4220	16	teaspoon	teaspoon	NN
1979	4220	17	Amarettini	Amarettini	NNS
1979	4220	18	between	between	IN
1979	4220	19	each	each	DT
1979	4220	20	scoop	scoop	NN
1979	4220	21	.	.	.
1979	4221	1	Pour	pour	VB
1979	4221	2	a	a	DT
1979	4221	3	little	little	JJ
1979	4221	4	Amaretto	Amaretto	NNP
1979	4221	5	or	or	CC
1979	4221	6	other	other	JJ
1979	4221	7	liqueur	liqueur	NN
1979	4221	8	on	on	IN
1979	4221	9	ice	ice	NN
1979	4221	10	cream	cream	NN
1979	4221	11	,	,	,
1979	4221	12	if	if	IN
1979	4221	13	desired	desire	VBN
1979	4221	14	.	.	.
1979	4222	1	Top	top	JJ
1979	4222	2	with	with	IN
1979	4222	3	sprinkles	sprinkle	NNS
1979	4222	4	and	and	CC
1979	4222	5	insert	insert	VB
1979	4222	6	a	a	DT
1979	4222	7	flag	flag	NN
1979	4222	8	of	of	IN
1979	4222	9	Italy	Italy	NNP
1979	4222	10	and	and	CC
1979	4222	11	USA	USA	NNP
1979	4222	12	.	.	.
1979	4223	1	Repeat	repeat	NN
1979	4223	2	with	with	IN
1979	4223	3	remaining	remain	VBG
1979	4223	4	ingredients	ingredient	NNS
1979	4223	5	.	.	.
1979	4224	1	Serve	serve	VB
1979	4224	2	immediately	immediately	RB
1979	4224	3	or	or	CC
1979	4224	4	place	place	VB
1979	4224	5	coppas	coppa	NNS
1979	4224	6	in	in	IN
1979	4224	7	freezer	freezer	NN
1979	4224	8	until	until	IN
1979	4224	9	ready	ready	JJ
1979	4224	10	to	to	TO
1979	4224	11	serve	serve	VB
1979	4224	12	.	.	.
1979	4225	1	PHOTO	photo	UH
1979	4225	2	:	:	:
1979	4225	3	Chicken	chicken	NN
1979	4225	4	Kebabs	kebab	NNS
1979	4225	5	are	be	VBP
1979	4225	6	tailgate	tailgate	JJ
1979	4225	7	party	party	NN
1979	4225	8	heroes	hero	NNS
1979	4225	9	PHOTO	PHOTO	NNP
1979	4225	10	:	:	:
1979	4225	11	Thanksgiving	Thanksgiving	NNP
1979	4225	12	Roaster	Roaster	NNP
1979	4225	13	Nested	nest	VBN
1979	4225	14	in	in	IN
1979	4225	15	Sage	Sage	NNP
1979	4225	16	Dressing	Dressing	NNP
1979	4225	17	takes	take	VBZ
1979	4225	18	an	an	DT
1979	4225	19	...	...	.
1979	4226	1	RECIPES	recipe	NNS
1979	4226	2	OF	of	IN
1979	4226	3	OLD	old	JJ
1979	4226	4	SOUTH	SOUTH	NNS
1979	4226	5	ARE	are	VBP
1979	4226	6	TODAY	TODAY	NNP
1979	4226	7	'S	's	POS
1979	4226	8	THANKSGIVING	thanksgiving	NN
1979	4226	9	TREASURES	treasure	NNS
1979	4226	10	Even	even	RB
1979	4226	11	before	before	IN
1979	4226	12	George	George	NNP
1979	4226	13	Washington	Washington	NNP
1979	4226	14	declared	declare	VBD
1979	4226	15	Thanksgiving	Thanksgiving	NNP
1979	4226	16	a	a	DT
1979	4226	17	national	national	JJ
1979	4226	18	holiday	holiday	NN
1979	4226	19	,	,	,
1979	4226	20	its	-PRON-	PRP$
1979	4226	21	celebration	celebration	NN
1979	4226	22	had	have	VBD
1979	4226	23	spread	spread	VBN
1979	4226	24	from	from	IN
1979	4226	25	Massachusetts	Massachusetts	NNP
1979	4226	26	Colony	Colony	NNP
1979	4226	27	to	to	IN
1979	4226	28	all	all	DT
1979	4226	29	America	America	NNP
1979	4226	30	.	.	.
1979	4227	1	In	in	IN
1979	4227	2	the	the	DT
1979	4227	3	Old	Old	NNP
1979	4227	4	South	South	NNP
1979	4227	5	,	,	,
1979	4227	6	Thanksgiving	Thanksgiving	NNP
1979	4227	7	could	could	MD
1979	4227	8	mean	mean	VB
1979	4227	9	weeks	week	NNS
1979	4227	10	of	of	IN
1979	4227	11	preparation	preparation	NN
1979	4227	12	,	,	,
1979	4227	13	days	day	NNS
1979	4227	14	of	of	IN
1979	4227	15	celebrating	celebrating	NN
1979	4227	16	and	and	CC
1979	4227	17	a	a	DT
1979	4227	18	house	house	NN
1979	4227	19	that	that	WDT
1979	4227	20	overflowed	overflow	VBD
1979	4227	21	with	with	IN
1979	4227	22	guests	guest	NNS
1979	4227	23	.	.	.
1979	4228	1	Modern	modern	JJ
1979	4228	2	times	time	NNS
1979	4228	3	have	have	VBP
1979	4228	4	inevitably	inevitably	RB
1979	4228	5	relaxed	relax	VBN
1979	4228	6	some	some	DT
1979	4228	7	standards	standard	NNS
1979	4228	8	of	of	IN
1979	4228	9	southern	southern	JJ
1979	4228	10	hospitality	hospitality	NN
1979	4228	11	,	,	,
1979	4228	12	but	but	CC
1979	4228	13	not	not	RB
1979	4228	14	necessarily	necessarily	RB
1979	4228	15	when	when	WRB
1979	4228	16	it	-PRON-	PRP
1979	4228	17	comes	come	VBZ
1979	4228	18	to	to	IN
1979	4228	19	setting	set	VBG
1979	4228	20	a	a	DT
1979	4228	21	sumptuous	sumptuous	JJ
1979	4228	22	table	table	NN
1979	4228	23	.	.	.
1979	4229	1	Here	here	RB
1979	4229	2	's	be	VBZ
1979	4229	3	a	a	DT
1979	4229	4	Carolina	Carolina	NNP
1979	4229	5	version	version	NN
1979	4229	6	of	of	IN
1979	4229	7	a	a	DT
1979	4229	8	Thanksgiving	Thanksgiving	NNP
1979	4229	9	bird	bird	NN
1979	4229	10	.	.	.
1979	4230	1	It	-PRON-	PRP
1979	4230	2	's	be	VBZ
1979	4230	3	an	an	DT
1979	4230	4	Oven	Oven	NNP
1979	4230	5	Stuffer	Stuffer	NNP
1979	4230	6	Roaster	Roaster	NNP
1979	4230	7	complete	complete	JJ
1979	4230	8	with	with	IN
1979	4230	9	a	a	DT
1979	4230	10	nest	nest	NN
1979	4230	11	of	of	IN
1979	4230	12	stuffing	stuff	VBG
1979	4230	13	.	.	.
1979	4231	1	The	the	DT
1979	4231	2	stuffing	stuffing	NN
1979	4231	3	is	be	VBZ
1979	4231	4	cooked	cook	VBN
1979	4231	5	outside	outside	RB
1979	4231	6	instead	instead	RB
1979	4231	7	of	of	IN
1979	4231	8	inside	inside	RB
1979	4231	9	,	,	,
1979	4231	10	so	so	RB
1979	4231	11	it	-PRON-	PRP
1979	4231	12	soaks	soak	VBZ
1979	4231	13	up	up	RP
1979	4231	14	the	the	DT
1979	4231	15	pan	pan	NN
1979	4231	16	juices	juice	NNS
1979	4231	17	and	and	CC
1979	4231	18	develops	develop	VBZ
1979	4231	19	a	a	DT
1979	4231	20	lightly	lightly	RB
1979	4231	21	crusted	crust	VBN
1979	4231	22	surface	surface	NN
1979	4231	23	.	.	.
1979	4232	1	Several	several	JJ
1979	4232	2	of	of	IN
1979	4232	3	Perdue	Perdue	NNP
1979	4232	4	Farms	Farms	NNP
1979	4232	5	'	'	POS
1979	4232	6	home	home	NN
1979	4232	7	recipe	recipe	NN
1979	4232	8	testers	tester	NNS
1979	4232	9	tried	try	VBD
1979	4232	10	the	the	DT
1979	4232	11	stuffing	stuffing	NN
1979	4232	12	-	-	HYPH
1979	4232	13	nest	nest	NN
1979	4232	14	method	method	NN
1979	4232	15	and	and	CC
1979	4232	16	found	find	VBD
1979	4232	17	it	-PRON-	PRP
1979	4232	18	not	not	RB
1979	4232	19	only	only	RB
1979	4232	20	wonderful	wonderful	JJ
1979	4232	21	eating	eating	NN
1979	4232	22	,	,	,
1979	4232	23	but	but	CC
1979	4232	24	an	an	DT
1979	4232	25	appealing	appeal	VBG
1979	4232	26	presentation	presentation	NN
1979	4232	27	as	as	RB
1979	4232	28	well	well	RB
1979	4232	29	.	.	.
1979	4233	1	THANKSGIVING	THANKSGIVING	NNP
1979	4233	2	DAY	DAY	NNP
1979	4233	3	DINNER	DINNER	NNP
1979	4233	4	DELIGHT	delight	NN
1979	4233	5	*	*	NFP
1979	4233	6	Roaster	Roaster	NNP
1979	4233	7	Nested	nest	VBN
1979	4233	8	in	in	IN
1979	4233	9	Sage	Sage	NNP
1979	4233	10	Dressing	dress	VBG
1979	4233	11	with	with	IN
1979	4233	12	Sweet	Sweet	NNP
1979	4233	13	Potato	Potato	NNP
1979	4233	14	Puff	Puff	NNP
1979	4233	15	*	*	NFP
1979	4233	16	Creamed	Creamed	NNP
1979	4233	17	Giblet	Giblet	NNP
1979	4233	18	Gravy	Gravy	NNP
1979	4233	19	String	String	NNP
1979	4233	20	Beans	Beans	NNPS
1979	4233	21	Almondine	Almondine	NNP
1979	4233	22	Creamy	Creamy	NNP
1979	4233	23	Cole	Cole	NNP
1979	4233	24	Slaw	Slaw	NNP
1979	4233	25	Cranberry	Cranberry	NNP
1979	4233	26	Salad	Salad	NNP
1979	4233	27	Sour	Sour	NNP
1979	4233	28	Dough	Dough	NNP
1979	4233	29	Dinner	Dinner	NNP
1979	4233	30	Rolls	Rolls	NNP
1979	4233	31	Southern	Southern	NNP
1979	4233	32	Pecan	Pecan	NNP
1979	4233	33	Pie	pie	NN
1979	4233	34	*	*	NFP
1979	4233	35	Recipe	recipe	NN
1979	4233	36	follows	follow	VBZ
1979	4233	37	ROASTER	roaster	NN
1979	4233	38	NESTED	nest	VBN
1979	4233	39	IN	in	IN
1979	4233	40	SAGE	SAGE	NNP
1979	4233	41	DRESSING	dress	VBG
1979	4233	42	WITH	with	IN
1979	4233	43	SWEET	sweet	JJ
1979	4233	44	POTATO	potato	NN
1979	4233	45	PUFF	PUFF	NNS
1979	4233	46	AND	and	CC
1979	4233	47	CREAMED	CREAMED	NNS
1979	4233	48	GIBLET	GIBLET	NNP
1979	4233	49	GRAVY	GRAVY	NNP
1979	4233	50	Serves	serve	VBZ
1979	4233	51	6	6	CD
1979	4233	52	-	-	SYM
1979	4233	53	8	8	CD
1979	4233	54	1	1	CD
1979	4233	55	whole	whole	JJ
1979	4233	56	roaster	roaster	NN
1979	4233	57	Salt	salt	NN
1979	4233	58	and	and	CC
1979	4233	59	ground	ground	NN
1979	4233	60	pepper	pepper	NN
1979	4233	61	to	to	TO
1979	4233	62	taste	taste	NN
1979	4233	63	3	3	CD
1979	4233	64	cups	cup	NNS
1979	4233	65	hot	hot	JJ
1979	4233	66	water	water	NN
1979	4233	67	1	1	CD
1979	4233	68	loaf	loaf	NN
1979	4233	69	(	(	-LRB-
1979	4233	70	1	1	CD
1979	4233	71	-	-	SYM
1979	4233	72	1/4	1/4	CD
1979	4233	73	to	to	IN
1979	4233	74	1/1	1/1	CD
1979	4233	75	-	-	SYM
1979	4233	76	2	2	CD
1979	4233	77	pounds	pound	NNS
1979	4233	78	)	)	-RRB-
1979	4233	79	day	day	NN
1979	4233	80	-	-	HYPH
1979	4233	81	old	old	JJ
1979	4233	82	white	white	JJ
1979	4233	83	bread	bread	NN
1979	4233	84	1	1	CD
1979	4233	85	cup	cup	NN
1979	4233	86	chopped	chop	VBD
1979	4233	87	onion	onion	NN
1979	4233	88	1	1	CD
1979	4233	89	-	-	SYM
1979	4233	90	1/2	1/2	CD
1979	4233	91	cups	cup	NNS
1979	4233	92	chopped	chop	VBD
1979	4233	93	celery	celery	NN
1979	4233	94	1/4	1/4	CD
1979	4233	95	cup	cup	NN
1979	4233	96	minced	mince	VBN
1979	4233	97	,	,	,
1979	4233	98	fresh	fresh	JJ
1979	4233	99	parsley	parsley	NN
1979	4233	100	1	1	CD
1979	4233	101	-	-	HYPH
1979	4233	102	1/2	1/2	CD
1979	4233	103	tablespoons	tablespoon	NNS
1979	4233	104	minced	mince	VBN
1979	4233	105	fresh	fresh	JJ
1979	4233	106	sage	sage	NN
1979	4233	107	or	or	CC
1979	4233	108	1	1	CD
1979	4233	109	-	-	SYM
1979	4233	110	1/4	1/4	CD
1979	4233	111	teaspoons	teaspoon	NNS
1979	4233	112	dried	dry	VBN
1979	4233	113	sage	sage	NN
1979	4233	114	1/4	1/4	CD
1979	4233	115	teaspoon	teaspoon	NN
1979	4233	116	dried	dry	VBN
1979	4233	117	thyme	thyme	NNS
1979	4233	118	2	2	CD
1979	4233	119	eggs	egg	NNS
1979	4233	120	1	1	CD
1979	4233	121	tablespoon	tablespoon	NN
1979	4233	122	butter	butter	NN
1979	4233	123	or	or	CC
1979	4233	124	margarine	margarine	NN
1979	4233	125	Creamed	Creamed	NNP
1979	4233	126	Giblet	Giblet	NNP
1979	4233	127	Gravy	Gravy	NNP
1979	4233	128	(	(	-LRB-
1979	4233	129	recipe	recipe	NN
1979	4233	130	follows	follow	VBZ
1979	4233	131	)	)	-RRB-
1979	4233	132	Preheat	preheat	NN
1979	4233	133	oven	oven	VBD
1979	4233	134	to	to	IN
1979	4233	135	350F.	350f.	CD
1979	4234	1	Remove	remove	VB
1979	4234	2	giblets	giblet	NNS
1979	4234	3	and	and	CC
1979	4234	4	sprinkle	sprinkle	VB
1979	4234	5	inside	inside	RB
1979	4234	6	of	of	IN
1979	4234	7	bird	bird	NN
1979	4234	8	with	with	IN
1979	4234	9	salt	salt	NN
1979	4234	10	and	and	CC
1979	4234	11	pepper	pepper	NN
1979	4234	12	.	.	.
1979	4235	1	Tie	tie	NN
1979	4235	2	legs	leg	NNS
1979	4235	3	together	together	RB
1979	4235	4	and	and	CC
1979	4235	5	fold	fold	VB
1979	4235	6	wings	wing	NNS
1979	4235	7	back	back	RP
1979	4235	8	.	.	.
1979	4236	1	Place	place	NN
1979	4236	2	roaster	roaster	NN
1979	4236	3	in	in	IN
1979	4236	4	roasting	roast	VBG
1979	4236	5	pan	pan	NN
1979	4236	6	or	or	CC
1979	4236	7	baking	baking	NN
1979	4236	8	dish	dish	NN
1979	4236	9	along	along	IN
1979	4236	10	with	with	IN
1979	4236	11	giblets	giblet	NNS
1979	4236	12	.	.	.
1979	4237	1	Pour	pour	VB
1979	4237	2	in	in	IN
1979	4237	3	2	2	CD
1979	4237	4	cups	cup	NNS
1979	4237	5	hot	hot	JJ
1979	4237	6	water	water	NN
1979	4237	7	.	.	.
1979	4238	1	Roast	Roast	NNP
1979	4238	2	1	1	CD
1979	4238	3	-	-	HYPH
1979	4238	4	1/4	1/4	CD
1979	4238	5	hours	hour	NNS
1979	4238	6	,	,	,
1979	4238	7	basting	baste	VBG
1979	4238	8	occasionally	occasionally	RB
1979	4238	9	with	with	IN
1979	4238	10	pan	pan	NNP
1979	4238	11	liquids	liquid	NNS
1979	4238	12	.	.	.
1979	4239	1	Meanwhile	meanwhile	RB
1979	4239	2	,	,	,
1979	4239	3	prepare	prepare	VB
1979	4239	4	dressing	dressing	NN
1979	4239	5	:	:	:
1979	4239	6	tear	tear	NN
1979	4239	7	bread	bread	NN
1979	4239	8	into	into	IN
1979	4239	9	1/2-inch	1/2-inch	CD
1979	4239	10	pieces	piece	NNS
1979	4239	11	;	;	:
1979	4239	12	place	place	NN
1979	4239	13	in	in	IN
1979	4239	14	large	large	JJ
1979	4239	15	bowl	bowl	NN
1979	4239	16	with	with	IN
1979	4239	17	onion	onion	NN
1979	4239	18	,	,	,
1979	4239	19	celery	celery	NN
1979	4239	20	,	,	,
1979	4239	21	parsley	parsley	NN
1979	4239	22	,	,	,
1979	4239	23	3/4	3/4	CD
1979	4239	24	teaspoon	teaspoon	NN
1979	4239	25	salt	salt	NN
1979	4239	26	,	,	,
1979	4239	27	1/2	1/2	CD
1979	4239	28	teaspoon	teaspoon	NN
1979	4239	29	pepper	pepper	NN
1979	4239	30	,	,	,
1979	4239	31	sage	sage	NN
1979	4239	32	,	,	,
1979	4239	33	and	and	CC
1979	4239	34	thyme	thyme	NNS
1979	4239	35	.	.	.
1979	4240	1	Mix	mix	VB
1979	4240	2	well	well	RB
1979	4240	3	and	and	CC
1979	4240	4	set	set	VB
1979	4240	5	aside	aside	RB
1979	4240	6	.	.	.
1979	4241	1	After	after	IN
1979	4241	2	1	1	CD
1979	4241	3	-	-	SYM
1979	4241	4	1/4	1/4	CD
1979	4241	5	hours	hour	NNS
1979	4241	6	,	,	,
1979	4241	7	remove	remove	VB
1979	4241	8	roaster	roaster	NN
1979	4241	9	from	from	IN
1979	4241	10	oven	oven	NNP
1979	4241	11	.	.	.
1979	4242	1	Reserve	reserve	NN
1979	4242	2	giblets	giblet	NNS
1979	4242	3	and	and	CC
1979	4242	4	pour	pour	VBP
1979	4242	5	2	2	CD
1979	4242	6	cups	cup	NNS
1979	4242	7	of	of	IN
1979	4242	8	pan	pan	NN
1979	4242	9	juices	juice	NNS
1979	4242	10	through	through	IN
1979	4242	11	strainer	strainer	NN
1979	4242	12	into	into	IN
1979	4242	13	a	a	DT
1979	4242	14	medium	medium	JJ
1979	4242	15	-	-	HYPH
1979	4242	16	sized	sized	JJ
1979	4242	17	saucepan	saucepan	NN
1979	4242	18	;	;	:
1979	4242	19	reserve	reserve	NN
1979	4242	20	for	for	IN
1979	4242	21	gravy	gravy	NNP
1979	4242	22	.	.	.
1979	4243	1	Add	add	VB
1979	4243	2	water	water	NN
1979	4243	3	to	to	IN
1979	4243	4	remaining	remain	VBG
1979	4243	5	pan	pan	NN
1979	4243	6	juices	juice	NNS
1979	4243	7	,	,	,
1979	4243	8	if	if	IN
1979	4243	9	necessary	necessary	JJ
1979	4243	10	,	,	,
1979	4243	11	to	to	TO
1979	4243	12	bring	bring	VB
1979	4243	13	liquid	liquid	NN
1979	4243	14	to	to	IN
1979	4243	15	1	1	CD
1979	4243	16	-	-	SYM
1979	4243	17	1/2	1/2	CD
1979	4243	18	cups	cup	NNS
1979	4243	19	.	.	.
1979	4244	1	Ladle	ladle	VB
1979	4244	2	into	into	IN
1979	4244	3	bowl	bowl	NN
1979	4244	4	with	with	IN
1979	4244	5	dressing	dress	VBG
1979	4244	6	mixture	mixture	NN
1979	4244	7	;	;	:
1979	4244	8	add	add	VB
1979	4244	9	eggs	egg	NNS
1979	4244	10	and	and	CC
1979	4244	11	mix	mix	VB
1979	4244	12	until	until	IN
1979	4244	13	thoroughly	thoroughly	RB
1979	4244	14	moistened	moisten	VBN
1979	4244	15	.	.	.
1979	4245	1	With	with	IN
1979	4245	2	hands	hand	NNS
1979	4245	3	,	,	,
1979	4245	4	mold	mold	NN
1979	4245	5	stuffing	stuff	VBG
1979	4245	6	around	around	RB
1979	4245	7	outside	outside	RB
1979	4245	8	of	of	IN
1979	4245	9	roaster	roaster	NN
1979	4245	10	to	to	TO
1979	4245	11	form	form	VB
1979	4245	12	a	a	DT
1979	4245	13	"	"	``
1979	4245	14	nest	nest	NN
1979	4245	15	.	.	.
1979	4245	16	"	"	''
1979	4246	1	Brush	Brush	NNP
1979	4246	2	butter	butter	NN
1979	4246	3	over	over	IN
1979	4246	4	breast	breast	NN
1979	4246	5	.	.	.
1979	4247	1	Return	return	NN
1979	4247	2	roaster	roaster	NN
1979	4247	3	to	to	IN
1979	4247	4	oven	oven	VB
1979	4247	5	;	;	:
1979	4247	6	continue	continue	VB
1979	4247	7	cooking	cook	VBG
1979	4247	8	45	45	CD
1979	4247	9	minutes	minute	NNS
1979	4247	10	to	to	IN
1979	4247	11	1	1	CD
1979	4247	12	hour	hour	NN
1979	4247	13	longer	long	RBR
1979	4247	14	or	or	CC
1979	4247	15	until	until	IN
1979	4247	16	dressing	dressing	NN
1979	4247	17	is	be	VBZ
1979	4247	18	cooked	cook	VBN
1979	4247	19	and	and	CC
1979	4247	20	lightly	lightly	RB
1979	4247	21	browned	brown	VBN
1979	4247	22	and	and	CC
1979	4247	23	juices	juice	NNS
1979	4247	24	run	run	VBP
1979	4247	25	clear	clear	JJ
1979	4247	26	with	with	IN
1979	4247	27	no	no	DT
1979	4247	28	hint	hint	NN
1979	4247	29	of	of	IN
1979	4247	30	pink	pink	NN
1979	4247	31	when	when	WRB
1979	4247	32	roaster	roaster	NNP
1979	4247	33	thigh	thigh	NN
1979	4247	34	is	be	VBZ
1979	4247	35	pierced	pierce	VBN
1979	4247	36	.	.	.
1979	4248	1	If	if	IN
1979	4248	2	desired	desire	VBN
1979	4248	3	,	,	,
1979	4248	4	serve	serve	VB
1979	4248	5	nested	nested	JJ
1979	4248	6	roaster	roaster	NN
1979	4248	7	from	from	IN
1979	4248	8	roasting	roast	VBG
1979	4248	9	pan	pan	NN
1979	4248	10	.	.	.
1979	4249	1	Or	or	CC
1979	4249	2	run	run	VB
1979	4249	3	spatula	spatula	NN
1979	4249	4	under	under	IN
1979	4249	5	bird	bird	NN
1979	4249	6	to	to	TO
1979	4249	7	loosen	loosen	VB
1979	4249	8	it	-PRON-	PRP
1979	4249	9	and	and	CC
1979	4249	10	carefully	carefully	RB
1979	4249	11	transfer	transfer	VB
1979	4249	12	to	to	IN
1979	4249	13	heated	heated	JJ
1979	4249	14	platter	platter	NN
1979	4249	15	,	,	,
1979	4249	16	keeping	keep	VBG
1979	4249	17	dressing	dress	VBG
1979	4249	18	intact	intact	JJ
1979	4249	19	.	.	.
1979	4250	1	Serve	serve	VB
1979	4250	2	with	with	IN
1979	4250	3	Creamed	Creamed	NNP
1979	4250	4	Giblet	Giblet	NNP
1979	4250	5	Gravy	Gravy	NNP
1979	4250	6	.	.	.
1979	4251	1	Creamed	Creamed	NNP
1979	4251	2	Giblet	Giblet	NNP
1979	4251	3	Gravy	Gravy	NNP
1979	4251	4	2	2	CD
1979	4251	5	cups	cup	NNS
1979	4251	6	reserved	reserve	VBN
1979	4251	7	pan	pan	NN
1979	4251	8	juices	juice	NNS
1979	4251	9	Reserved	Reserved	NNP
1979	4251	10	roaster	roaster	VBP
1979	4251	11	giblets	giblet	NNS
1979	4251	12	,	,	,
1979	4251	13	chopped	chop	VBD
1979	4251	14	3/4	3/4	CD
1979	4251	15	cup	cup	NN
1979	4251	16	milk	milk	NN
1979	4251	17	1/4	1/4	CD
1979	4251	18	cup	cup	NN
1979	4251	19	flour	flour	NN
1979	4251	20	Salt	salt	NN
1979	4251	21	and	and	CC
1979	4251	22	ground	ground	NN
1979	4251	23	pepper	pepper	NN
1979	4251	24	to	to	TO
1979	4251	25	taste	taste	VB
1979	4251	26	Chop	Chop	NNP
1979	4251	27	giblets	giblet	NNS
1979	4251	28	and	and	CC
1979	4251	29	add	add	VB
1979	4251	30	to	to	IN
1979	4251	31	pan	pan	VB
1979	4251	32	juices	juice	NNS
1979	4251	33	;	;	:
1979	4251	34	over	over	IN
1979	4251	35	medium	medium	JJ
1979	4251	36	heat	heat	NN
1979	4251	37	,	,	,
1979	4251	38	bring	bring	VB
1979	4251	39	to	to	IN
1979	4251	40	a	a	DT
1979	4251	41	simmer	simmer	NN
1979	4251	42	.	.	.
1979	4252	1	In	in	IN
1979	4252	2	small	small	JJ
1979	4252	3	bowl	bowl	NN
1979	4252	4	,	,	,
1979	4252	5	make	make	VB
1979	4252	6	a	a	DT
1979	4252	7	smooth	smooth	JJ
1979	4252	8	paste	paste	NN
1979	4252	9	of	of	IN
1979	4252	10	milk	milk	NN
1979	4252	11	and	and	CC
1979	4252	12	flour	flour	NN
1979	4252	13	.	.	.
1979	4253	1	Whisk	Whisk	NNP
1979	4253	2	flour	flour	NN
1979	4253	3	mixture	mixture	NN
1979	4253	4	into	into	IN
1979	4253	5	pan	pan	NN
1979	4253	6	juices	juice	NNS
1979	4253	7	and	and	CC
1979	4253	8	continue	continue	VB
1979	4253	9	whisking	whisk	VBG
1979	4253	10	until	until	IN
1979	4253	11	gravy	gravy	NNP
1979	4253	12	is	be	VBZ
1979	4253	13	thickened	thicken	VBN
1979	4253	14	.	.	.
1979	4254	1	Season	season	NN
1979	4254	2	with	with	IN
1979	4254	3	salt	salt	NN
1979	4254	4	and	and	CC
1979	4254	5	pepper	pepper	NN
1979	4254	6	to	to	IN
1979	4254	7	taste	taste	NN
1979	4254	8	.	.	.
1979	4255	1	BOURBON	BOURBON	NNP
1979	4255	2	SWEET	SWEET	NNP
1979	4255	3	POTATO	POTATO	NNP
1979	4255	4	PUFFServes	puffserve	NNS
1979	4255	5	6	6	CD
1979	4255	6	If	if	IN
1979	4255	7	you	-PRON-	PRP
1979	4255	8	have	have	VBP
1979	4255	9	a	a	DT
1979	4255	10	sweet	sweet	JJ
1979	4255	11	tooth	tooth	NN
1979	4255	12	,	,	,
1979	4255	13	you	-PRON-	PRP
1979	4255	14	'll	will	MD
1979	4255	15	love	love	VB
1979	4255	16	this	this	DT
1979	4255	17	recipe	recipe	NN
1979	4255	18	.	.	.
1979	4256	1	Frank	Frank	NNP
1979	4256	2	does	do	VBZ
1979	4256	3	.	.	.
1979	4257	1	6	6	CD
1979	4257	2	medium	medium	JJ
1979	4257	3	-	-	HYPH
1979	4257	4	sized	sized	JJ
1979	4257	5	cooked	cooked	JJ
1979	4257	6	sweet	sweet	JJ
1979	4257	7	potatoes	potato	NNS
1979	4257	8	or	or	CC
1979	4257	9	1	1	CD
1979	4257	10	can	can	NN
1979	4257	11	(	(	-LRB-
1979	4257	12	40-ounces	40-ounces	CD
1979	4257	13	)	)	-RRB-
1979	4257	14	sweet	sweet	JJ
1979	4257	15	potatoes	potato	NNS
1979	4257	16	,	,	,
1979	4257	17	drained	drain	VBD
1979	4257	18	1/4	1/4	CD
1979	4257	19	cup	cup	NN
1979	4257	20	(	(	-LRB-
1979	4257	21	1/2	1/2	CD
1979	4257	22	stick	stick	NN
1979	4257	23	)	)	-RRB-
1979	4257	24	unsalted	unsalte	VBD
1979	4257	25	butter	butter	NN
1979	4257	26	or	or	CC
1979	4257	27	margarine	margarine	NN
1979	4257	28	,	,	,
1979	4257	29	melted	melt	VBD
1979	4257	30	3	3	CD
1979	4257	31	eggs	egg	NNS
1979	4257	32	1/2	1/2	CD
1979	4257	33	cup	cup	NN
1979	4257	34	firmly	firmly	RB
1979	4257	35	packed	pack	VBD
1979	4257	36	brown	brown	NNP
1979	4257	37	sugar	sugar	NNP
1979	4257	38	3/4	3/4	CD
1979	4257	39	teaspoon	teaspoon	NN
1979	4257	40	ground	ground	NNP
1979	4257	41	cinnamon	cinnamon	NNP
1979	4257	42	1/4	1/4	CD
1979	4257	43	teaspoon	teaspoon	NN
1979	4257	44	ground	ground	NN
1979	4257	45	cloves	clove	NNS
1979	4257	46	1/4	1/4	CD
1979	4257	47	teaspoon	teaspoon	NN
1979	4257	48	ground	ground	NN
1979	4257	49	nutmeg	nutmeg	NNP
1979	4257	50	1	1	CD
1979	4257	51	to	to	IN
1979	4257	52	2	2	CD
1979	4257	53	teaspoons	teaspoon	NNS
1979	4257	54	grated	grate	VBN
1979	4257	55	orange	orange	JJ
1979	4257	56	rind	rind	NNP
1979	4257	57	1/4	1/4	CD
1979	4257	58	cup	cup	NNP
1979	4257	59	bourbon	bourbon	NN
1979	4257	60	1	1	CD
1979	4257	61	package	package	NN
1979	4257	62	(	(	-LRB-
1979	4257	63	10-ounces	10-ounces	CD
1979	4257	64	)	)	-RRB-
1979	4257	65	marshmallows	marshmallow	VBZ
1979	4257	66	Preheat	Preheat	NNP
1979	4257	67	oven	oven	VBD
1979	4257	68	to	to	IN
1979	4257	69	350F.	350f.	CD
1979	4258	1	Butter	butter	VB
1979	4258	2	a	a	DT
1979	4258	3	1	1	CD
1979	4258	4	-	-	SYM
1979	4258	5	1/2-quart	1/2-quart	CD
1979	4258	6	souffle	souffle	NN
1979	4258	7	dish	dish	NN
1979	4258	8	or	or	CC
1979	4258	9	casserole	casserole	NN
1979	4258	10	.	.	.
1979	4259	1	Peel	peel	NN
1979	4259	2	cooked	cook	VBN
1979	4259	3	sweet	sweet	JJ
1979	4259	4	potatoes	potato	NNS
1979	4259	5	.	.	.
1979	4260	1	In	in	IN
1979	4260	2	large	large	JJ
1979	4260	3	bowl	bowl	NN
1979	4260	4	,	,	,
1979	4260	5	combine	combine	VB
1979	4260	6	potatoes	potato	NNS
1979	4260	7	with	with	IN
1979	4260	8	remaining	remain	VBG
1979	4260	9	ingredients	ingredient	NNS
1979	4260	10	except	except	IN
1979	4260	11	marshmallows	marshmallow	NNS
1979	4260	12	.	.	.
1979	4261	1	With	with	IN
1979	4261	2	electric	electric	JJ
1979	4261	3	mixer	mixer	NN
1979	4261	4	or	or	CC
1979	4261	5	food	food	NN
1979	4261	6	processor	processor	NN
1979	4261	7	,	,	,
1979	4261	8	beat	beat	VB
1979	4261	9	or	or	CC
1979	4261	10	process	process	NN
1979	4261	11	until	until	IN
1979	4261	12	fluffy	fluffy	NNP
1979	4261	13	.	.	.
1979	4262	1	Turn	turn	VB
1979	4262	2	mixture	mixture	NN
1979	4262	3	into	into	IN
1979	4262	4	prepared	prepared	JJ
1979	4262	5	dish	dish	NN
1979	4262	6	or	or	CC
1979	4262	7	casserole	casserole	NN
1979	4262	8	;	;	,
1979	4262	9	arrange	arrange	VB
1979	4262	10	marshmallows	marshmallow	NNS
1979	4262	11	over	over	IN
1979	4262	12	top	top	NN
1979	4262	13	.	.	.
1979	4263	1	Bake	bake	VB
1979	4263	2	20	20	CD
1979	4263	3	minutes	minute	NNS
1979	4263	4	or	or	CC
1979	4263	5	until	until	IN
1979	4263	6	marshmallows	marshmallow	NNS
1979	4263	7	are	be	VBP
1979	4263	8	puffed	puff	VBN
1979	4263	9	and	and	CC
1979	4263	10	golden	golden	JJ
1979	4263	11	.	.	.
1979	4264	1	PHOTO	PHOTO	NNP
1979	4264	2	:	:	:
1979	4264	3	Black	Black	NNP
1979	4264	4	&	&	CC
1979	4264	5	White	White	NNP
1979	4264	6	-	-	HYPH
1979	4264	7	3	3	CD
1979	4264	8	Platters	Platters	NNPS
1979	4264	9	,	,	,
1979	4264	10	1	1	CD
1979	4264	11	sm	sm	NN
1979	4264	12	.	.	.
1979	4265	1	bowl	bowl	NNP
1979	4265	2	soup	soup	NNP
1979	4265	3	,	,	,
1979	4265	4	2	2	CD
1979	4265	5	chopsticks	chopstick	VBZ
1979	4265	6	CHANUKAH	CHANUKAH	NNP
1979	4265	7	IS	be	VBZ
1979	4265	8	A	a	DT
1979	4265	9	FESTIVAL	FESTIVAL	NNP
1979	4265	10	OF	of	IN
1979	4265	11	FUN	FUN	NNP
1979	4265	12	AND	and	CC
1979	4265	13	FOOD	FOOD	NNP
1979	4265	14	Chanukah	Chanukah	NNP
1979	4265	15	is	be	VBZ
1979	4265	16	a	a	DT
1979	4265	17	Jewish	jewish	JJ
1979	4265	18	holiday	holiday	NN
1979	4265	19	,	,	,
1979	4265	20	a	a	DT
1979	4265	21	day	day	NN
1979	4265	22	of	of	IN
1979	4265	23	remembrance	remembrance	NN
1979	4265	24	,	,	,
1979	4265	25	a	a	DT
1979	4265	26	festival	festival	NN
1979	4265	27	of	of	IN
1979	4265	28	lights	light	NNS
1979	4265	29	,	,	,
1979	4265	30	and	and	CC
1979	4265	31	most	most	JJS
1979	4265	32	of	of	IN
1979	4265	33	all	all	DT
1979	4265	34	,	,	,
1979	4265	35	a	a	DT
1979	4265	36	family	family	NN
1979	4265	37	party	party	NN
1979	4265	38	that	that	WDT
1979	4265	39	is	be	VBZ
1979	4265	40	celebrated	celebrate	VBN
1979	4265	41	during	during	IN
1979	4265	42	eight	eight	CD
1979	4265	43	joyful	joyful	JJ
1979	4265	44	days	day	NNS
1979	4265	45	.	.	.
1979	4266	1	Chanukah	Chanukah	NNP
1979	4266	2	was	be	VBD
1979	4266	3	first	first	RB
1979	4266	4	celebrated	celebrate	VBN
1979	4266	5	more	more	JJR
1979	4266	6	than	than	IN
1979	4266	7	2,100	2,100	CD
1979	4266	8	years	year	NNS
1979	4266	9	ago	ago	RB
1979	4266	10	,	,	,
1979	4266	11	following	follow	VBG
1979	4266	12	the	the	DT
1979	4266	13	defeat	defeat	NN
1979	4266	14	of	of	IN
1979	4266	15	the	the	DT
1979	4266	16	Syrian	syrian	JJ
1979	4266	17	army	army	NN
1979	4266	18	by	by	IN
1979	4266	19	the	the	DT
1979	4266	20	Macabees	Macabees	NNPS
1979	4266	21	.	.	.
1979	4267	1	After	after	IN
1979	4267	2	driving	drive	VBG
1979	4267	3	the	the	DT
1979	4267	4	Syrians	Syrians	NNPS
1979	4267	5	from	from	IN
1979	4267	6	Jerusalem	Jerusalem	NNP
1979	4267	7	,	,	,
1979	4267	8	the	the	DT
1979	4267	9	Jewish	jewish	JJ
1979	4267	10	temple	temple	NN
1979	4267	11	was	be	VBD
1979	4267	12	ceremonially	ceremonially	RB
1979	4267	13	cleansed	cleanse	VBN
1979	4267	14	.	.	.
1979	4268	1	During	during	IN
1979	4268	2	the	the	DT
1979	4268	3	cleaning	cleaning	NN
1979	4268	4	,	,	,
1979	4268	5	a	a	DT
1979	4268	6	flask	flask	NN
1979	4268	7	of	of	IN
1979	4268	8	oil	oil	NN
1979	4268	9	belonging	belong	VBG
1979	4268	10	to	to	IN
1979	4268	11	the	the	DT
1979	4268	12	high	high	JJ
1979	4268	13	priest	priest	NN
1979	4268	14	was	be	VBD
1979	4268	15	found	find	VBN
1979	4268	16	.	.	.
1979	4269	1	It	-PRON-	PRP
1979	4269	2	contained	contain	VBD
1979	4269	3	enough	enough	JJ
1979	4269	4	oil	oil	NN
1979	4269	5	to	to	TO
1979	4269	6	burn	burn	VB
1979	4269	7	one	one	CD
1979	4269	8	night	night	NN
1979	4269	9	.	.	.
1979	4270	1	Instead	instead	RB
1979	4270	2	,	,	,
1979	4270	3	it	-PRON-	PRP
1979	4270	4	burned	burn	VBD
1979	4270	5	miraculously	miraculously	RB
1979	4270	6	for	for	IN
1979	4270	7	eight	eight	CD
1979	4270	8	days	day	NNS
1979	4270	9	and	and	CC
1979	4270	10	eight	eight	CD
1979	4270	11	nights	night	NNS
1979	4270	12	.	.	.
1979	4271	1	That	that	DT
1979	4271	2	is	be	VBZ
1979	4271	3	why	why	WRB
1979	4271	4	a	a	DT
1979	4271	5	special	special	JJ
1979	4271	6	eight	eight	CD
1979	4271	7	-	-	HYPH
1979	4271	8	branch	branch	NN
1979	4271	9	menorah	menorah	NN
1979	4271	10	(	(	-LRB-
1979	4271	11	candlestick	candlestick	NNP
1979	4271	12	)	)	-RRB-
1979	4271	13	is	be	VBZ
1979	4271	14	lit	light	VBN
1979	4271	15	each	each	DT
1979	4271	16	Chanukah	Chanukah	NNP
1979	4271	17	night	night	NN
1979	4271	18	at	at	IN
1979	4271	19	sundown	sundown	NNP
1979	4271	20	,	,	,
1979	4271	21	beginning	begin	VBG
1979	4271	22	with	with	IN
1979	4271	23	a	a	DT
1979	4271	24	single	single	JJ
1979	4271	25	lighted	light	VBN
1979	4271	26	candle	candle	NN
1979	4271	27	on	on	IN
1979	4271	28	the	the	DT
1979	4271	29	first	first	JJ
1979	4271	30	night	night	NN
1979	4271	31	and	and	CC
1979	4271	32	building	building	NN
1979	4271	33	to	to	IN
1979	4271	34	a	a	DT
1979	4271	35	full	full	JJ
1979	4271	36	eight	eight	CD
1979	4271	37	.	.	.
1979	4272	1	As	as	IN
1979	4272	2	with	with	IN
1979	4272	3	all	all	DT
1979	4272	4	Jewish	jewish	JJ
1979	4272	5	holidays	holiday	NNS
1979	4272	6	,	,	,
1979	4272	7	traditional	traditional	JJ
1979	4272	8	foods	food	NNS
1979	4272	9	are	be	VBP
1979	4272	10	part	part	NN
1979	4272	11	of	of	IN
1979	4272	12	the	the	DT
1979	4272	13	celebration	celebration	NN
1979	4272	14	.	.	.
1979	4273	1	Fried	fry	VBN
1979	4273	2	and	and	CC
1979	4273	3	sauteed	sauteed	NN
1979	4273	4	dishes	dish	NNS
1979	4273	5	have	have	VBP
1979	4273	6	special	special	JJ
1979	4273	7	Chanukah	Chanukah	NNP
1979	4273	8	significance	significance	NN
1979	4273	9	because	because	IN
1979	4273	10	of	of	IN
1979	4273	11	the	the	DT
1979	4273	12	oil	oil	NN
1979	4273	13	used	use	VBN
1979	4273	14	in	in	IN
1979	4273	15	cooking	cook	VBG
1979	4273	16	them	-PRON-	PRP
1979	4273	17	.	.	.
1979	4274	1	Holiday	Holiday	NNP
1979	4274	2	Chicken	Chicken	NNP
1979	4274	3	Saute	Saute	NNP
1979	4274	4	is	be	VBZ
1979	4274	5	a	a	DT
1979	4274	6	favorite	favorite	JJ
1979	4274	7	meal	meal	NN
1979	4274	8	in	in	IN
1979	4274	9	one	one	CD
1979	4274	10	family	family	NN
1979	4274	11	in	in	IN
1979	4274	12	which	which	WDT
1979	4274	13	there	there	EX
1979	4274	14	are	be	VBP
1979	4274	15	two	two	CD
1979	4274	16	small	small	JJ
1979	4274	17	boys	boy	NNS
1979	4274	18	who	who	WP
1979	4274	19	still	still	RB
1979	4274	20	prefer	prefer	VBP
1979	4274	21	fingers	finger	NNS
1979	4274	22	to	to	IN
1979	4274	23	forks	fork	NNS
1979	4274	24	.	.	.
1979	4275	1	Their	-PRON-	PRP$
1979	4275	2	mother	mother	NN
1979	4275	3	,	,	,
1979	4275	4	who	who	WP
1979	4275	5	is	be	VBZ
1979	4275	6	a	a	DT
1979	4275	7	food	food	NN
1979	4275	8	consultant	consultant	NN
1979	4275	9	,	,	,
1979	4275	10	once	once	RB
1979	4275	11	asked	ask	VBD
1979	4275	12	Frank	Frank	NNP
1979	4275	13	what	what	WP
1979	4275	14	he	-PRON-	PRP
1979	4275	15	thought	think	VBD
1979	4275	16	of	of	IN
1979	4275	17	such	such	JJ
1979	4275	18	table	table	NN
1979	4275	19	manners	manner	NNS
1979	4275	20	.	.	.
1979	4276	1	His	-PRON-	PRP$
1979	4276	2	answer	answer	NN
1979	4276	3	:	:	:
1979	4276	4	"	"	``
1979	4276	5	That	that	DT
1979	4276	6	's	be	VBZ
1979	4276	7	why	why	WRB
1979	4276	8	we	-PRON-	PRP
1979	4276	9	sell	sell	VBP
1979	4276	10	our	-PRON-	PRP$
1979	4276	11	drumsticks	drumstick	NNS
1979	4276	12	with	with	IN
1979	4276	13	built-	built-	NNP
1979	4276	14	in	in	IN
1979	4276	15	handles	handle	NNS
1979	4276	16	.	.	.
1979	4276	17	"	"	''
1979	4277	1	With	with	IN
1979	4277	2	most	most	JJS
1979	4277	3	of	of	IN
1979	4277	4	America	America	NNP
1979	4277	5	's	's	POS
1979	4277	6	Jewish	jewish	JJ
1979	4277	7	settlers	settler	NNS
1979	4277	8	having	have	VBG
1979	4277	9	come	come	VBN
1979	4277	10	from	from	IN
1979	4277	11	Eastern	Eastern	NNP
1979	4277	12	Europe	Europe	NNP
1979	4277	13	,	,	,
1979	4277	14	holiday	holiday	NN
1979	4277	15	foods	food	NNS
1979	4277	16	served	serve	VBD
1979	4277	17	in	in	IN
1979	4277	18	that	that	DT
1979	4277	19	part	part	NN
1979	4277	20	of	of	IN
1979	4277	21	the	the	DT
1979	4277	22	world	world	NN
1979	4277	23	are	be	VBP
1979	4277	24	most	most	RBS
1979	4277	25	popular	popular	JJ
1979	4277	26	here	here	RB
1979	4277	27	.	.	.
1979	4278	1	For	for	IN
1979	4278	2	Chanukah	Chanukah	NNP
1979	4278	3	,	,	,
1979	4278	4	this	this	DT
1979	4278	5	means	mean	VBZ
1979	4278	6	crisp	crisp	JJ
1979	4278	7	,	,	,
1979	4278	8	brown	brown	JJ
1979	4278	9	potato	potato	NN
1979	4278	10	latkes	latke	NNS
1979	4278	11	(	(	-LRB-
1979	4278	12	Yiddish	Yiddish	NNP
1979	4278	13	for	for	IN
1979	4278	14	pancakes	pancake	NNS
1979	4278	15	)	)	-RRB-
1979	4278	16	.	.	.
1979	4279	1	Latkes	latke	NNS
1979	4279	2	are	be	VBP
1979	4279	3	usually	usually	RB
1979	4279	4	served	serve	VBN
1979	4279	5	with	with	IN
1979	4279	6	fresh	fresh	JJ
1979	4279	7	applesauce	applesauce	NN
1979	4279	8	and	and	CC
1979	4279	9	dairy	dairy	NN
1979	4279	10	sour	sour	JJ
1979	4279	11	cream	cream	NN
1979	4279	12	.	.	.
1979	4280	1	Before	before	IN
1979	4280	2	the	the	DT
1979	4280	3	arrival	arrival	NN
1979	4280	4	of	of	IN
1979	4280	5	the	the	DT
1979	4280	6	food	food	NN
1979	4280	7	processor	processor	NN
1979	4280	8	,	,	,
1979	4280	9	hand	hand	NN
1979	4280	10	grating	grate	VBG
1979	4280	11	the	the	DT
1979	4280	12	potatoes	potato	NNS
1979	4280	13	was	be	VBD
1979	4280	14	a	a	DT
1979	4280	15	traditional	traditional	JJ
1979	4280	16	pre	pre	JJ
1979	4280	17	-	-	JJ
1979	4280	18	dinner	dinner	JJ
1979	4280	19	part	part	NN
1979	4280	20	of	of	IN
1979	4280	21	the	the	DT
1979	4280	22	ritual	ritual	NN
1979	4280	23	,	,	,
1979	4280	24	with	with	IN
1979	4280	25	everyone	everyone	NN
1979	4280	26	taking	take	VBG
1979	4280	27	turns	turn	VBZ
1979	4280	28	at	at	IN
1979	4280	29	grating	grating	NN
1979	4280	30	potatoes	potato	NNS
1979	4280	31	--	--	:
1979	4280	32	and	and	CC
1979	4280	33	sometimes	sometimes	RB
1979	4280	34	knuckles	knuckle	NNS
1979	4280	35	.	.	.
1979	4281	1	In	in	IN
1979	4281	2	Israel	Israel	NNP
1979	4281	3	,	,	,
1979	4281	4	fried	fry	VBN
1979	4281	5	jelly	jelly	NNP
1979	4281	6	doughnuts	doughnut	NNS
1979	4281	7	are	be	VBP
1979	4281	8	frequently	frequently	RB
1979	4281	9	served	serve	VBN
1979	4281	10	instead	instead	RB
1979	4281	11	of	of	IN
1979	4281	12	latkes	latke	NNS
1979	4281	13	,	,	,
1979	4281	14	and	and	CC
1979	4281	15	many	many	JJ
1979	4281	16	Sephardic	sephardic	JJ
1979	4281	17	Jews	Jews	NNPS
1979	4281	18	(	(	-LRB-
1979	4281	19	from	from	IN
1979	4281	20	Mediterranean	Mediterranean	NNP
1979	4281	21	countries	country	NNS
1979	4281	22	)	)	-RRB-
1979	4281	23	,	,	,
1979	4281	24	serve	serve	VB
1979	4281	25	fried	fried	JJ
1979	4281	26	pastries	pastry	NNS
1979	4281	27	unique	unique	JJ
1979	4281	28	to	to	IN
1979	4281	29	each	each	DT
1979	4281	30	country	country	NN
1979	4281	31	.	.	.
1979	4282	1	Among	among	IN
1979	4282	2	them	-PRON-	PRP
1979	4282	3	are	be	VBP
1979	4282	4	Moroccan	moroccan	JJ
1979	4282	5	fichuelas	fichuela	NNS
1979	4282	6	.	.	.
1979	4283	1	These	these	DT
1979	4283	2	crisp	crisp	JJ
1979	4283	3	,	,	,
1979	4283	4	honey	honey	NN
1979	4283	5	-	-	HYPH
1979	4283	6	coated	coat	VBN
1979	4283	7	pastries	pastry	NNS
1979	4283	8	are	be	VBP
1979	4283	9	great	great	JJ
1979	4283	10	fun	fun	NN
1979	4283	11	to	to	TO
1979	4283	12	twirl	twirl	VB
1979	4283	13	in	in	IN
1979	4283	14	hot	hot	JJ
1979	4283	15	oil	oil	NN
1979	4283	16	and	and	CC
1979	4283	17	shape	shape	NN
1979	4283	18	into	into	IN
1979	4283	19	pinwheels	pinwheel	NNS
1979	4283	20	-	-	HYPH
1979	4283	21	but	but	CC
1979	4283	22	beware	beware	NN
1979	4283	23	of	of	IN
1979	4283	24	the	the	DT
1979	4283	25	little	little	JJ
1979	4283	26	fingers	finger	NNS
1979	4283	27	near	near	IN
1979	4283	28	hot	hot	JJ
1979	4283	29	oil	oil	NN
1979	4283	30	.	.	.
1979	4284	1	PHOTO	PHOTO	NNP
1979	4284	2	:	:	:
1979	4284	3	Chanukah	Chanukah	NNP
1979	4284	4	for	for	IN
1979	4284	5	Families	Families	NNPS
1979	4284	6	FAMILY	FAMILY	NNP
1979	4284	7	CHANUKAH	CHANUKAH	NNP
1979	4284	8	SUPPER	SUPPER	NNP
1979	4284	9	PARTY	PARTY	NNP
1979	4284	10	*	*	NFP
1979	4284	11	Holiday	Holiday	NNP
1979	4284	12	Chicken	Chicken	NNP
1979	4284	13	Saute	Saute	NNP
1979	4284	14	*	*	NFP
1979	4284	15	Potato	Potato	NNP
1979	4284	16	Latkes	Latkes	NNPS
1979	4284	17	*	*	NFP
1979	4284	18	Applesauce	Applesauce	NNP
1979	4284	19	*	*	NFP
1979	4284	20	Fichuelas	Fichuelas	NNP
1979	4284	21	De	De	NNP
1979	4284	22	Chanukah	Chanukah	NNP
1979	4284	23	*	*	NFP
1979	4284	24	Recipe	Recipe	NNP
1979	4284	25	follows	follow	VBZ
1979	4284	26	HOLIDAY	HOLIDAY	NNP
1979	4284	27	CHICKEN	CHICKEN	NNS
1979	4284	28	SAUTEServes	sauteserve	VBZ
1979	4284	29	4	4	CD
1979	4284	30	-	-	SYM
1979	4284	31	6	6	CD
1979	4284	32	6	6	CD
1979	4284	33	chicken	chicken	NN
1979	4284	34	drumsticks	drumstick	NNS
1979	4284	35	6	6	CD
1979	4284	36	chicken	chicken	NN
1979	4284	37	thighs	thigh	NNS
1979	4284	38	2	2	CD
1979	4284	39	tablespoons	tablespoon	NNS
1979	4284	40	vegetable	vegetable	NN
1979	4284	41	oil	oil	NN
1979	4284	42	or	or	CC
1979	4284	43	chicken	chicken	NN
1979	4284	44	fat	fat	JJ
1979	4284	45	3	3	CD
1979	4284	46	small	small	JJ
1979	4284	47	zucchini	zucchini	NNS
1979	4284	48	,	,	,
1979	4284	49	cut	cut	VBN
1979	4284	50	into	into	IN
1979	4284	51	1/2-inch	1/2-inch	CD
1979	4284	52	slices	slice	NNS
1979	4284	53	3	3	CD
1979	4284	54	medium	medium	JJ
1979	4284	55	-	-	HYPH
1979	4284	56	sized	sized	JJ
1979	4284	57	carrots	carrot	NNS
1979	4284	58	,	,	,
1979	4284	59	peeled	peel	VBN
1979	4284	60	and	and	CC
1979	4284	61	cut	cut	VBN
1979	4284	62	into	into	IN
1979	4284	63	1/2-inch	1/2-inch	CD
1979	4284	64	slices	slice	NNS
1979	4284	65	1	1	CD
1979	4284	66	large	large	JJ
1979	4284	67	onion	onion	NN
1979	4284	68	,	,	,
1979	4284	69	sliced	slice	VBN
1979	4284	70	into	into	IN
1979	4284	71	rings	ring	NNS
1979	4284	72	2	2	CD
1979	4284	73	tablespoons	tablespoon	NNS
1979	4284	74	fresh	fresh	JJ
1979	4284	75	lemon	lemon	NN
1979	4284	76	juice	juice	NN
1979	4284	77	2	2	CD
1979	4284	78	tablespoons	tablespoon	NNS
1979	4284	79	honey	honey	NN
1979	4284	80	1	1	CD
1979	4284	81	lemon	lemon	NN
1979	4284	82	,	,	,
1979	4284	83	thinly	thinly	RB
1979	4284	84	sliced	slice	VBD
1979	4284	85	1	1	CD
1979	4284	86	teaspoon	teaspoon	NN
1979	4284	87	salt	salt	NN
1979	4284	88	or	or	CC
1979	4284	89	to	to	TO
1979	4284	90	taste	taste	VB
1979	4284	91	1	1	CD
1979	4284	92	teaspoon	teaspoon	NN
1979	4284	93	paprika	paprika	NNP
1979	4284	94	1	1	CD
1979	4284	95	tablespoon	tablespoon	NN
1979	4284	96	cornstarch	cornstarch	NN
1979	4284	97	2	2	CD
1979	4284	98	tablespoons	tablespoon	NNS
1979	4284	99	cold	cold	JJ
1979	4284	100	water	water	NN
1979	4284	101	In	in	IN
1979	4284	102	large	large	JJ
1979	4284	103	,	,	,
1979	4284	104	deep	deep	JJ
1979	4284	105	skillet	skillet	NN
1979	4284	106	or	or	CC
1979	4284	107	Dutch	Dutch	NNP
1979	4284	108	oven	oven	VBD
1979	4284	109	over	over	IN
1979	4284	110	medium	medium	NN
1979	4284	111	-	-	HYPH
1979	4284	112	high	high	JJ
1979	4284	113	heat	heat	NN
1979	4284	114	,	,	,
1979	4284	115	heat	heat	NN
1979	4284	116	oil	oil	NN
1979	4284	117	.	.	.
1979	4285	1	Saute	saute	JJ
1979	4285	2	drumsticks	drumstick	NNS
1979	4285	3	and	and	CC
1979	4285	4	thighs	thigh	NNS
1979	4285	5	in	in	IN
1979	4285	6	hot	hot	JJ
1979	4285	7	oil	oil	NN
1979	4285	8	until	until	IN
1979	4285	9	lightly	lightly	RB
1979	4285	10	browned	brown	VBN
1979	4285	11	on	on	IN
1979	4285	12	all	all	DT
1979	4285	13	sides	side	NNS
1979	4285	14	,	,	,
1979	4285	15	about	about	RB
1979	4285	16	15	15	CD
1979	4285	17	minutes	minute	NNS
1979	4285	18	.	.	.
1979	4286	1	Remove	remove	VB
1979	4286	2	from	from	IN
1979	4286	3	skillet	skillet	NN
1979	4286	4	.	.	.
1979	4287	1	To	to	TO
1979	4287	2	pan	pan	VB
1979	4287	3	drippings	dripping	NNS
1979	4287	4	,	,	,
1979	4287	5	add	add	VB
1979	4287	6	zucchini	zucchini	NNS
1979	4287	7	,	,	,
1979	4287	8	carrots	carrot	NNS
1979	4287	9	,	,	,
1979	4287	10	and	and	CC
1979	4287	11	onion	onion	NN
1979	4287	12	;	;	:
1979	4287	13	saute	saute	NN
1979	4287	14	3	3	CD
1979	4287	15	minutes	minute	NNS
1979	4287	16	.	.	.
1979	4288	1	Return	return	NN
1979	4288	2	chicken	chicken	NN
1979	4288	3	to	to	IN
1979	4288	4	skillet	skillet	VB
1979	4288	5	;	;	:
1979	4288	6	Add	add	VB
1979	4288	7	lemon	lemon	NN
1979	4288	8	juice	juice	NN
1979	4288	9	,	,	,
1979	4288	10	honey	honey	NN
1979	4288	11	,	,	,
1979	4288	12	lemon	lemon	NN
1979	4288	13	slices	slice	NNS
1979	4288	14	,	,	,
1979	4288	15	salt	salt	NN
1979	4288	16	,	,	,
1979	4288	17	and	and	CC
1979	4288	18	paprika	paprika	NNP
1979	4288	19	.	.	.
1979	4289	1	Reduce	reduce	VB
1979	4289	2	heat	heat	NN
1979	4289	3	to	to	IN
1979	4289	4	medium	medium	NN
1979	4289	5	-	-	HYPH
1979	4289	6	low	low	JJ
1979	4289	7	;	;	:
1979	4289	8	cover	cover	NN
1979	4289	9	and	and	CC
1979	4289	10	cook	cook	VBP
1979	4289	11	20	20	CD
1979	4289	12	to	to	TO
1979	4289	13	25	25	CD
1979	4289	14	minutes	minute	NNS
1979	4289	15	longer	long	RBR
1979	4289	16	or	or	CC
1979	4289	17	until	until	IN
1979	4289	18	chicken	chicken	NN
1979	4289	19	and	and	CC
1979	4289	20	vegetables	vegetable	NNS
1979	4289	21	are	be	VBP
1979	4289	22	tender	tender	JJ
1979	4289	23	.	.	.
1979	4290	1	In	in	IN
1979	4290	2	cup	cup	NN
1979	4290	3	,	,	,
1979	4290	4	place	place	NN
1979	4290	5	cornstarch	cornstarch	NN
1979	4290	6	;	;	:
1979	4290	7	add	add	VB
1979	4290	8	water	water	NN
1979	4290	9	and	and	CC
1979	4290	10	blend	blend	NN
1979	4290	11	to	to	TO
1979	4290	12	form	form	VB
1979	4290	13	a	a	DT
1979	4290	14	smooth	smooth	JJ
1979	4290	15	paste	paste	NN
1979	4290	16	.	.	.
1979	4291	1	Stir	stir	VB
1979	4291	2	into	into	IN
1979	4291	3	skillet	skillet	NN
1979	4291	4	and	and	CC
1979	4291	5	cook	cook	NN
1979	4291	6	until	until	IN
1979	4291	7	slightly	slightly	RB
1979	4291	8	thickened	thicken	VBN
1979	4291	9	.	.	.
1979	4292	1	To	to	TO
1979	4292	2	serve	serve	VB
1979	4292	3	,	,	,
1979	4292	4	arrange	arrange	NN
1979	4292	5	chicken	chicken	NN
1979	4292	6	,	,	,
1979	4292	7	lemon	lemon	NN
1979	4292	8	slices	slice	NNS
1979	4292	9	and	and	CC
1979	4292	10	vegetables	vegetable	NNS
1979	4292	11	on	on	IN
1979	4292	12	large	large	JJ
1979	4292	13	platter	platter	NN
1979	4292	14	;	;	:
1979	4292	15	spoon	spoon	NN
1979	4292	16	sauce	sauce	NN
1979	4292	17	on	on	IN
1979	4292	18	top	top	NN
1979	4292	19	.	.	.
1979	4293	1	POTATO	potato	NN
1979	4293	2	LATKES	LATKES	NNP
1979	4293	3	(	(	-LRB-
1979	4293	4	Potato	Potato	NNP
1979	4293	5	Pancakes	Pancakes	NNP
1979	4293	6	)	)	-RRB-
1979	4293	7	Serves	serve	VBZ
1979	4293	8	4	4	CD
1979	4293	9	-	-	SYM
1979	4293	10	6	6	CD
1979	4293	11	5	5	CD
1979	4293	12	medium	medium	NN
1979	4293	13	-	-	HYPH
1979	4293	14	sized	sized	JJ
1979	4293	15	raw	raw	JJ
1979	4293	16	potatoes	potato	NNS
1979	4293	17	1	1	CD
1979	4293	18	medium	medium	JJ
1979	4293	19	-	-	HYPH
1979	4293	20	sized	sized	JJ
1979	4293	21	onion	onion	NN
1979	4293	22	,	,	,
1979	4293	23	peeled	peel	VBD
1979	4293	24	2	2	CD
1979	4293	25	eggs	egg	NNS
1979	4293	26	1/4	1/4	CD
1979	4293	27	cup	cup	NN
1979	4293	28	matzo	matzo	NNP
1979	4293	29	meal	meal	NNP
1979	4293	30	or	or	CC
1979	4293	31	flour	flour	NN
1979	4293	32	1	1	CD
1979	4293	33	teaspoon	teaspoon	NN
1979	4293	34	salt	salt	NN
1979	4293	35	or	or	CC
1979	4293	36	to	to	TO
1979	4293	37	taste	taste	VB
1979	4293	38	Vegetable	vegetable	JJ
1979	4293	39	oil	oil	NN
1979	4293	40	for	for	IN
1979	4293	41	frying	fry	VBG
1979	4293	42	Wash	Wash	NNP
1979	4293	43	potatoes	potato	NNS
1979	4293	44	;	;	:
1979	4293	45	remove	remove	VB
1979	4293	46	spots	spot	NNS
1979	4293	47	or	or	CC
1979	4293	48	blemishes	blemish	NNS
1979	4293	49	with	with	IN
1979	4293	50	a	a	DT
1979	4293	51	small	small	JJ
1979	4293	52	knife	knife	NN
1979	4293	53	.	.	.
1979	4294	1	Peel	peel	NN
1979	4294	2	potatoes	potato	NNS
1979	4294	3	,	,	,
1979	4294	4	if	if	IN
1979	4294	5	desired	desire	VBN
1979	4294	6	.	.	.
1979	4295	1	With	with	IN
1979	4295	2	hand	hand	NN
1979	4295	3	grater	grater	NN
1979	4295	4	or	or	CC
1979	4295	5	food	food	NN
1979	4295	6	processor	processor	NN
1979	4295	7	fitted	fit	VBN
1979	4295	8	with	with	IN
1979	4295	9	steel	steel	NN
1979	4295	10	shredding	shredding	NN
1979	4295	11	blade	blade	NN
1979	4295	12	,	,	,
1979	4295	13	coarsely	coarsely	RB
1979	4295	14	grate	grate	VB
1979	4295	15	potatoes	potato	NNS
1979	4295	16	.	.	.
1979	4296	1	Transfer	transfer	VB
1979	4296	2	to	to	IN
1979	4296	3	large	large	JJ
1979	4296	4	bowl	bowl	NN
1979	4296	5	;	;	:
1979	4296	6	cover	cover	VB
1979	4296	7	with	with	IN
1979	4296	8	cold	cold	JJ
1979	4296	9	water	water	NN
1979	4296	10	and	and	CC
1979	4296	11	let	let	VB
1979	4296	12	stand	stand	VB
1979	4296	13	10	10	CD
1979	4296	14	minutes	minute	NNS
1979	4296	15	.	.	.
1979	4297	1	Drain	drain	NN
1979	4297	2	potatoes	potato	NNS
1979	4297	3	in	in	IN
1979	4297	4	colander	colander	NN
1979	4297	5	,	,	,
1979	4297	6	pressing	press	VBG
1979	4297	7	out	out	RP
1979	4297	8	excess	excess	JJ
1979	4297	9	liquid	liquid	NN
1979	4297	10	.	.	.
1979	4298	1	Using	use	VBG
1979	4298	2	hand	hand	NN
1979	4298	3	grater	grater	NN
1979	4298	4	or	or	CC
1979	4298	5	food	food	NN
1979	4298	6	processor	processor	NN
1979	4298	7	fitted	fit	VBN
1979	4298	8	with	with	IN
1979	4298	9	steel	steel	NN
1979	4298	10	blade	blade	NN
1979	4298	11	,	,	,
1979	4298	12	grate	grate	VBP
1979	4298	13	or	or	CC
1979	4298	14	chop	chop	NN
1979	4298	15	onion	onion	NN
1979	4298	16	.	.	.
1979	4299	1	Combine	Combine	NNP
1979	4299	2	drained	drain	VBD
1979	4299	3	potatoes	potato	NNS
1979	4299	4	,	,	,
1979	4299	5	onion	onion	NN
1979	4299	6	,	,	,
1979	4299	7	eggs	egg	NNS
1979	4299	8	,	,	,
1979	4299	9	matzo	matzo	NNP
1979	4299	10	meal	meal	NNP
1979	4299	11	or	or	CC
1979	4299	12	flour	flour	NN
1979	4299	13	and	and	CC
1979	4299	14	salt	salt	NN
1979	4299	15	;	;	:
1979	4299	16	mix	mix	VB
1979	4299	17	well	well	RB
1979	4299	18	.	.	.
1979	4300	1	(	(	-LRB-
1979	4300	2	As	as	IN
1979	4300	3	mixture	mixture	NN
1979	4300	4	stands	stand	VBZ
1979	4300	5	,	,	,
1979	4300	6	more	more	JJR
1979	4300	7	liquid	liquid	NN
1979	4300	8	will	will	MD
1979	4300	9	accumulate	accumulate	VB
1979	4300	10	.	.	.
1979	4301	1	Do	do	VBP
1979	4301	2	not	not	RB
1979	4301	3	pour	pour	VB
1979	4301	4	off	off	RP
1979	4301	5	liquid	liquid	NN
1979	4301	6	;	;	:
1979	4301	7	stir	stir	NN
1979	4301	8	mixture	mixture	NN
1979	4301	9	frequently	frequently	RB
1979	4301	10	to	to	TO
1979	4301	11	blend	blend	VB
1979	4301	12	.	.	.
1979	4301	13	)	)	-RRB-
1979	4302	1	In	in	IN
1979	4302	2	large	large	JJ
1979	4302	3	skillet	skillet	NN
1979	4302	4	,	,	,
1979	4302	5	heat	heat	NN
1979	4302	6	1/4-inch	1/4-inch	CD
1979	4302	7	oil	oil	NN
1979	4302	8	over	over	IN
1979	4302	9	medium	medium	JJ
1979	4302	10	heat	heat	NN
1979	4302	11	until	until	IN
1979	4302	12	hot	hot	JJ
1979	4302	13	.	.	.
1979	4303	1	Drop	drop	VB
1979	4303	2	potato	potato	NN
1979	4303	3	mixture	mixture	NN
1979	4303	4	by	by	IN
1979	4303	5	tablespoons	tablespoon	NNS
1979	4303	6	into	into	IN
1979	4303	7	hot	hot	JJ
1979	4303	8	oil	oil	NN
1979	4303	9	;	;	:
1979	4303	10	flatten	flatten	VB
1979	4303	11	slightly	slightly	RB
1979	4303	12	with	with	IN
1979	4303	13	spatula	spatula	NN
1979	4303	14	.	.	.
1979	4304	1	Cook	Cook	NNP
1979	4304	2	pancakes	pancake	VBZ
1979	4304	3	,	,	,
1979	4304	4	a	a	DT
1979	4304	5	few	few	JJ
1979	4304	6	at	at	IN
1979	4304	7	a	a	DT
1979	4304	8	time	time	NN
1979	4304	9	,	,	,
1979	4304	10	until	until	IN
1979	4304	11	golden	golden	NNP
1979	4304	12	brown	brown	NNP
1979	4304	13	on	on	IN
1979	4304	14	both	both	DT
1979	4304	15	sides	side	NNS
1979	4304	16	,	,	,
1979	4304	17	turning	turn	VBG
1979	4304	18	once	once	RB
1979	4304	19	and	and	CC
1979	4304	20	adding	add	VBG
1979	4304	21	more	more	JJR
1979	4304	22	oil	oil	NN
1979	4304	23	if	if	IN
1979	4304	24	necessary	necessary	JJ
1979	4304	25	.	.	.
1979	4305	1	Drain	drain	VB
1979	4305	2	on	on	IN
1979	4305	3	paper	paper	NN
1979	4305	4	towels	towel	NNS
1979	4305	5	.	.	.
1979	4306	1	Keep	keep	VB
1979	4306	2	cooked	cooked	JJ
1979	4306	3	pancakes	pancake	NNS
1979	4306	4	warm	warm	JJ
1979	4306	5	in	in	IN
1979	4306	6	preheated	preheated	JJ
1979	4306	7	200F	200f	CD
1979	4306	8	oven	oven	RB
1979	4306	9	while	while	IN
1979	4306	10	others	other	NNS
1979	4306	11	are	be	VBP
1979	4306	12	cooking	cook	VBG
1979	4306	13	.	.	.
1979	4307	1	Serve	serve	VB
1979	4307	2	pancakes	pancake	VBZ
1979	4307	3	warm	warm	JJ
1979	4307	4	,	,	,
1979	4307	5	with	with	IN
1979	4307	6	applesauce	applesauce	NN
1979	4307	7	.	.	.
1979	4308	1	APPLESAUCEServes	APPLESAUCEServes	NNP
1979	4308	2	4	4	CD
1979	4308	3	-	-	SYM
1979	4308	4	6	6	CD
1979	4308	5	Frank	Frank	NNP
1979	4308	6	loves	love	VBZ
1979	4308	7	this	this	DT
1979	4308	8	recipe	recipe	NN
1979	4308	9	.	.	.
1979	4309	1	He	-PRON-	PRP
1979	4309	2	's	be	VBZ
1979	4309	3	normally	normally	RB
1979	4309	4	not	not	RB
1979	4309	5	fond	fond	JJ
1979	4309	6	of	of	IN
1979	4309	7	Granny	Granny	NNP
1979	4309	8	Smith	Smith	NNP
1979	4309	9	apples	apple	NNS
1979	4309	10	,	,	,
1979	4309	11	but	but	CC
1979	4309	12	he	-PRON-	PRP
1979	4309	13	likes	like	VBZ
1979	4309	14	them	-PRON-	PRP
1979	4309	15	cooked	cook	VBN
1979	4309	16	,	,	,
1979	4309	17	in	in	IN
1979	4309	18	this	this	DT
1979	4309	19	recipe	recipe	NN
1979	4309	20	.	.	.
1979	4310	1	5	5	CD
1979	4310	2	to	to	TO
1979	4310	3	6	6	CD
1979	4310	4	medium	medium	NN
1979	4310	5	-	-	HYPH
1979	4310	6	sized	sized	JJ
1979	4310	7	tart	tart	JJ
1979	4310	8	apples	apple	NNS
1979	4310	9	(	(	-LRB-
1979	4310	10	about	about	RB
1979	4310	11	2	2	CD
1979	4310	12	pounds	pound	NNS
1979	4310	13	)	)	-RRB-
1979	4310	14	2	2	CD
1979	4310	15	to	to	TO
1979	4310	16	4	4	CD
1979	4310	17	tablespoons	tablespoon	NNS
1979	4310	18	water	water	NN
1979	4310	19	1	1	CD
1979	4310	20	to	to	IN
1979	4310	21	2	2	CD
1979	4310	22	tablespoons	tablespoon	NNS
1979	4310	23	sugar	sugar	NN
1979	4310	24	,	,	,
1979	4310	25	to	to	TO
1979	4310	26	taste	taste	VB
1979	4310	27	(	(	-LRB-
1979	4310	28	optional	optional	JJ
1979	4310	29	)	)	-RRB-
1979	4310	30	1/4	1/4	CD
1979	4310	31	teaspoon	teaspoon	NN
1979	4310	32	cinnamon	cinnamon	NN
1979	4310	33	1/4	1/4	CD
1979	4310	34	teaspoon	teaspoon	NN
1979	4310	35	nutmeg	nutmeg	NNS
1979	4310	36	Peel	Peel	NNP
1979	4310	37	apples	apple	NNS
1979	4310	38	,	,	,
1979	4310	39	if	if	IN
1979	4310	40	desired	desire	VBN
1979	4310	41	;	;	:
1979	4310	42	remove	remove	VB
1979	4310	43	cores	core	NNS
1979	4310	44	and	and	CC
1979	4310	45	seeds	seed	NNS
1979	4310	46	.	.	.
1979	4311	1	Cut	cut	NN
1979	4311	2	apples	apple	NNS
1979	4311	3	into	into	IN
1979	4311	4	chunks	chunk	NNS
1979	4311	5	;	;	:
1979	4311	6	place	place	NN
1979	4311	7	in	in	IN
1979	4311	8	medium	medium	JJ
1979	4311	9	-	-	HYPH
1979	4311	10	sized	sized	JJ
1979	4311	11	saucepan	saucepan	NN
1979	4311	12	.	.	.
1979	4312	1	Add	add	NN
1979	4312	2	2	2	CD
1979	4312	3	tablespoons	tablespoon	NNS
1979	4312	4	water	water	NN
1979	4312	5	,	,	,
1979	4312	6	sugar	sugar	NN
1979	4312	7	if	if	IN
1979	4312	8	desired	desire	VBN
1979	4312	9	,	,	,
1979	4312	10	cinnamon	cinnamon	NN
1979	4312	11	,	,	,
1979	4312	12	and	and	CC
1979	4312	13	nutmeg	nutmeg	NNP
1979	4312	14	.	.	.
1979	4313	1	Over	over	IN
1979	4313	2	medium	medium	JJ
1979	4313	3	heat	heat	NN
1979	4313	4	,	,	,
1979	4313	5	bring	bring	VB
1979	4313	6	to	to	IN
1979	4313	7	a	a	DT
1979	4313	8	boil	boil	NN
1979	4313	9	.	.	.
1979	4314	1	Reduce	reduce	VB
1979	4314	2	heat	heat	NN
1979	4314	3	to	to	IN
1979	4314	4	low	low	JJ
1979	4314	5	;	;	:
1979	4314	6	cover	cover	NN
1979	4314	7	and	and	CC
1979	4314	8	cook	cook	VBP
1979	4314	9	20	20	CD
1979	4314	10	to	to	TO
1979	4314	11	30	30	CD
1979	4314	12	minutes	minute	NNS
1979	4314	13	or	or	CC
1979	4314	14	until	until	IN
1979	4314	15	apples	apple	NNS
1979	4314	16	are	be	VBP
1979	4314	17	very	very	RB
1979	4314	18	tender	tender	JJ
1979	4314	19	,	,	,
1979	4314	20	stirring	stir	VBG
1979	4314	21	occasionally	occasionally	RB
1979	4314	22	and	and	CC
1979	4314	23	adding	add	VBG
1979	4314	24	more	more	JJR
1979	4314	25	water	water	NN
1979	4314	26	if	if	IN
1979	4314	27	necessary	necessary	JJ
1979	4314	28	.	.	.
1979	4315	1	Remove	remove	VB
1979	4315	2	from	from	IN
1979	4315	3	heat	heat	NN
1979	4315	4	and	and	CC
1979	4315	5	stir	stir	VB
1979	4315	6	until	until	IN
1979	4315	7	large	large	JJ
1979	4315	8	lumps	lump	NNS
1979	4315	9	disappear	disappear	VBP
1979	4315	10	and	and	CC
1979	4315	11	mixture	mixture	NN
1979	4315	12	is	be	VBZ
1979	4315	13	fairly	fairly	RB
1979	4315	14	smooth	smooth	JJ
1979	4315	15	.	.	.
1979	4316	1	If	if	IN
1979	4316	2	apples	apple	NNS
1979	4316	3	are	be	VBP
1979	4316	4	used	use	VBN
1979	4316	5	unpeeled	unpeeled	JJ
1979	4316	6	,	,	,
1979	4316	7	strain	strain	VB
1979	4316	8	sauce	sauce	NN
1979	4316	9	in	in	IN
1979	4316	10	food	food	NN
1979	4316	11	press	press	NN
1979	4316	12	or	or	CC
1979	4316	13	mill	mill	NN
1979	4316	14	to	to	TO
1979	4316	15	remove	remove	VB
1979	4316	16	skin	skin	NN
1979	4316	17	.	.	.
1979	4317	1	Let	let	VB
1979	4317	2	stand	stand	VB
1979	4317	3	until	until	IN
1979	4317	4	cool	cool	JJ
1979	4317	5	;	;	:
1979	4317	6	refrigerate	refrigerate	VB
1979	4317	7	until	until	IN
1979	4317	8	ready	ready	JJ
1979	4317	9	to	to	TO
1979	4317	10	serve	serve	VB
1979	4317	11	.	.	.
1979	4318	1	FICHUELAS	FICHUELAS	NNP
1979	4318	2	DE	DE	NNP
1979	4318	3	CHANUKAHServes	CHANUKAHServes	NNP
1979	4318	4	6	6	CD
1979	4318	5	(	(	-LRB-
1979	4318	6	Spiral	Spiral	NNP
1979	4318	7	-	-	HYPH
1979	4318	8	Shaped	shape	VBN
1979	4318	9	Sephardic	Sephardic	NNP
1979	4318	10	Chanukah	Chanukah	NNP
1979	4318	11	Pastries	Pastries	NNPS
1979	4318	12	)	)	-RRB-
1979	4318	13	5	5	CD
1979	4318	14	cups	cup	NNS
1979	4318	15	flour	flour	NN
1979	4318	16	1	1	CD
1979	4318	17	teaspoon	teaspoon	NN
1979	4318	18	salt	salt	NN
1979	4318	19	or	or	CC
1979	4318	20	to	to	TO
1979	4318	21	taste	taste	VB
1979	4318	22	2	2	CD
1979	4318	23	eggs	egg	NNS
1979	4318	24	,	,	,
1979	4318	25	slightly	slightly	RB
1979	4318	26	beaten	beat	VBN
1979	4318	27	2	2	CD
1979	4318	28	-	-	SYM
1979	4318	29	1/4	1/4	CD
1979	4318	30	cups	cup	NNS
1979	4318	31	vegetable	vegetable	NN
1979	4318	32	oil	oil	NN
1979	4318	33	,	,	,
1979	4318	34	divided	divide	VBD
1979	4318	35	3/4	3/4	CD
1979	4318	36	cup	cup	NN
1979	4318	37	warm	warm	JJ
1979	4318	38	water	water	NN
1979	4318	39	1	1	CD
1979	4318	40	-	-	HYPH
1979	4318	41	1/2	1/2	CD
1979	4318	42	cups	cup	NNS
1979	4318	43	sugar	sugar	VBP
1979	4318	44	1/2	1/2	CD
1979	4318	45	cup	cup	NN
1979	4318	46	water	water	NN
1979	4318	47	In	in	IN
1979	4318	48	large	large	JJ
1979	4318	49	bowl	bowl	NN
1979	4318	50	or	or	CC
1979	4318	51	container	container	NN
1979	4318	52	of	of	IN
1979	4318	53	food	food	NN
1979	4318	54	processor	processor	NN
1979	4318	55	,	,	,
1979	4318	56	fitted	fit	VBN
1979	4318	57	with	with	IN
1979	4318	58	steel	steel	NN
1979	4318	59	blade	blade	NN
1979	4318	60	,	,	,
1979	4318	61	combine	combine	VB
1979	4318	62	flour	flour	NN
1979	4318	63	,	,	,
1979	4318	64	salt	salt	NN
1979	4318	65	,	,	,
1979	4318	66	eggs	egg	NNS
1979	4318	67	,	,	,
1979	4318	68	1/4	1/4	CD
1979	4318	69	cup	cup	NN
1979	4318	70	oil	oil	NN
1979	4318	71	,	,	,
1979	4318	72	and	and	CC
1979	4318	73	3/4	3/4	CD
1979	4318	74	cup	cup	NN
1979	4318	75	warm	warm	JJ
1979	4318	76	water	water	NN
1979	4318	77	.	.	.
1979	4319	1	Stir	stir	VB
1979	4319	2	or	or	CC
1979	4319	3	process	process	NN
1979	4319	4	until	until	IN
1979	4319	5	mixture	mixture	NN
1979	4319	6	forms	form	VBZ
1979	4319	7	a	a	DT
1979	4319	8	fairly	fairly	RB
1979	4319	9	stiff	stiff	JJ
1979	4319	10	dough	dough	NN
1979	4319	11	.	.	.
1979	4320	1	On	on	IN
1979	4320	2	unfloured	unfloured	JJ
1979	4320	3	surface	surface	NN
1979	4320	4	,	,	,
1979	4320	5	knead	knead	NN
1979	4320	6	dough	dough	NNP
1979	4320	7	5	5	CD
1979	4320	8	minutes	minute	NNS
1979	4320	9	until	until	IN
1979	4320	10	smooth	smooth	JJ
1979	4320	11	and	and	CC
1979	4320	12	elastic	elastic	JJ
1979	4320	13	.	.	.
1979	4321	1	Divide	Divide	NNP
1979	4321	2	dough	dough	NN
1979	4321	3	into	into	IN
1979	4321	4	4	4	CD
1979	4321	5	parts	part	NNS
1979	4321	6	;	;	:
1979	4321	7	roll	roll	VB
1979	4321	8	each	each	DT
1979	4321	9	into	into	IN
1979	4321	10	a	a	DT
1979	4321	11	ball	ball	NN
1979	4321	12	and	and	CC
1979	4321	13	wrap	wrap	NN
1979	4321	14	in	in	IN
1979	4321	15	plastic	plastic	JJ
1979	4321	16	wrap	wrap	NN
1979	4321	17	.	.	.
1979	4322	1	Let	let	VB
1979	4322	2	dough	dough	NN
1979	4322	3	stand	stand	VB
1979	4322	4	1	1	CD
1979	4322	5	hour	hour	NN
1979	4322	6	for	for	IN
1979	4322	7	easier	easy	JJR
1979	4322	8	handling	handling	NN
1979	4322	9	.	.	.
1979	4323	1	On	on	IN
1979	4323	2	lightly	lightly	RB
1979	4323	3	floured	flour	VBN
1979	4323	4	surface	surface	NN
1979	4323	5	,	,	,
1979	4323	6	roll	roll	VB
1979	4323	7	out	out	RP
1979	4323	8	one	one	CD
1979	4323	9	ball	ball	NN
1979	4323	10	into	into	IN
1979	4323	11	a	a	DT
1979	4323	12	9	9	CD
1979	4323	13	x	x	SYM
1979	4323	14	18-inch	18-inch	CD
1979	4323	15	rectangle	rectangle	NN
1979	4323	16	.	.	.
1979	4324	1	Cut	cut	NN
1979	4324	2	dough	dough	NN
1979	4324	3	into	into	IN
1979	4324	4	6	6	CD
1979	4324	5	strips	strip	NNS
1979	4324	6	,	,	,
1979	4324	7	each	each	DT
1979	4324	8	about	about	IN
1979	4324	9	1-	1-	$
1979	4324	10	1/2-inches	1/2-inches	CD
1979	4324	11	wide	wide	JJ
1979	4324	12	and	and	CC
1979	4324	13	18-inches	18-inches	CD
1979	4324	14	long	long	RB
1979	4324	15	.	.	.
1979	4325	1	In	in	IN
1979	4325	2	small	small	JJ
1979	4325	3	saucepan	saucepan	NN
1979	4325	4	over	over	IN
1979	4325	5	low	low	JJ
1979	4325	6	heat	heat	NNP
1979	4325	7	,	,	,
1979	4325	8	heat	heat	NN
1979	4325	9	sugar	sugar	NN
1979	4325	10	in	in	IN
1979	4325	11	water	water	NN
1979	4325	12	until	until	IN
1979	4325	13	sugar	sugar	NN
1979	4325	14	is	be	VBZ
1979	4325	15	dissolved	dissolve	VBN
1979	4325	16	,	,	,
1979	4325	17	stirring	stir	VBG
1979	4325	18	constantly	constantly	RB
1979	4325	19	;	;	:
1979	4325	20	keep	keep	VB
1979	4325	21	warm	warm	JJ
1979	4325	22	.	.	.
1979	4326	1	In	in	IN
1979	4326	2	medium	medium	JJ
1979	4326	3	-	-	HYPH
1979	4326	4	sized	sized	JJ
1979	4326	5	saucepan	saucepan	NN
1979	4326	6	over	over	IN
1979	4326	7	medium	medium	NNP
1979	4326	8	heat	heat	NNP
1979	4326	9	,	,	,
1979	4326	10	heat	heat	NN
1979	4326	11	2	2	CD
1979	4326	12	cups	cup	NNS
1979	4326	13	oil	oil	NN
1979	4326	14	to	to	IN
1979	4326	15	375F	375f	CD
1979	4326	16	,	,	,
1979	4326	17	or	or	CC
1979	4326	18	until	until	IN
1979	4326	19	small	small	JJ
1979	4326	20	piece	piece	NN
1979	4326	21	of	of	IN
1979	4326	22	dough	dough	NN
1979	4326	23	sizzles	sizzle	NNS
1979	4326	24	when	when	WRB
1979	4326	25	dropped	drop	VBN
1979	4326	26	in	in	IN
1979	4326	27	oil	oil	NN
1979	4326	28	.	.	.
1979	4327	1	With	with	IN
1979	4327	2	hand	hand	NN
1979	4327	3	,	,	,
1979	4327	4	gently	gently	RB
1979	4327	5	lift	lift	VB
1979	4327	6	one	one	CD
1979	4327	7	end	end	NN
1979	4327	8	of	of	IN
1979	4327	9	a	a	DT
1979	4327	10	dough	dough	NN
1979	4327	11	strip	strip	NN
1979	4327	12	;	;	:
1979	4327	13	pierce	pierce	VB
1979	4327	14	the	the	DT
1979	4327	15	opposite	opposite	JJ
1979	4327	16	end	end	NN
1979	4327	17	with	with	IN
1979	4327	18	a	a	DT
1979	4327	19	long	long	RB
1979	4327	20	-	-	HYPH
1979	4327	21	handled	handle	VBN
1979	4327	22	fork	fork	NN
1979	4327	23	and	and	CC
1979	4327	24	twirl	twirl	VB
1979	4327	25	fork	fork	NN
1979	4327	26	once	once	RB
1979	4327	27	to	to	TO
1979	4327	28	secure	secure	VB
1979	4327	29	dough	dough	NN
1979	4327	30	.	.	.
1979	4328	1	Place	place	NN
1979	4328	2	dough	dough	NN
1979	4328	3	,	,	,
1979	4328	4	fork	fork	NN
1979	4328	5	-	-	HYPH
1979	4328	6	end	end	NN
1979	4328	7	first	first	RB
1979	4328	8	;	;	:
1979	4328	9	into	into	IN
1979	4328	10	hot	hot	JJ
1979	4328	11	oil	oil	NN
1979	4328	12	.	.	.
1979	4329	1	As	as	IN
1979	4329	2	dough	dough	NN
1979	4329	3	fries	fry	NNS
1979	4329	4	,	,	,
1979	4329	5	quickly	quickly	RB
1979	4329	6	and	and	CC
1979	4329	7	gently	gently	RB
1979	4329	8	turn	turn	VB
1979	4329	9	fork	fork	NN
1979	4329	10	,	,	,
1979	4329	11	rolling	roll	VBG
1979	4329	12	dough	dough	NN
1979	4329	13	around	around	RB
1979	4329	14	to	to	TO
1979	4329	15	form	form	VB
1979	4329	16	a	a	DT
1979	4329	17	pinwheel	pinwheel	NN
1979	4329	18	.	.	.
1979	4330	1	Fry	fry	NN
1979	4330	2	dough	dough	NN
1979	4330	3	until	until	IN
1979	4330	4	puffed	puffed	JJ
1979	4330	5	and	and	CC
1979	4330	6	golden	golden	JJ
1979	4330	7	,	,	,
1979	4330	8	about	about	RB
1979	4330	9	30	30	CD
1979	4330	10	to	to	TO
1979	4330	11	60	60	CD
1979	4330	12	seconds	second	NNS
1979	4330	13	.	.	.
1979	4331	1	(	(	-LRB-
1979	4331	2	Do	do	VB
1979	4331	3	not	not	RB
1979	4331	4	brown	brown	VB
1979	4331	5	.	.	.
1979	4331	6	)	)	-RRB-
1979	4332	1	Slip	slip	VB
1979	4332	2	dough	dough	NN
1979	4332	3	off	off	RP
1979	4332	4	fork	fork	NN
1979	4332	5	;	;	:
1979	4332	6	remove	remove	VB
1979	4332	7	from	from	IN
1979	4332	8	oil	oil	NN
1979	4332	9	with	with	IN
1979	4332	10	slotted	slotted	JJ
1979	4332	11	spoon	spoon	NN
1979	4332	12	and	and	CC
1979	4332	13	immediately	immediately	RB
1979	4332	14	dip	dip	VB
1979	4332	15	into	into	IN
1979	4332	16	warm	warm	JJ
1979	4332	17	sugar	sugar	NN
1979	4332	18	mixture	mixture	NN
1979	4332	19	to	to	TO
1979	4332	20	coat	coat	VB
1979	4332	21	well	well	RB
1979	4332	22	.	.	.
1979	4333	1	Cool	cool	VB
1979	4333	2	completely	completely	RB
1979	4333	3	on	on	IN
1979	4333	4	wire	wire	NN
1979	4333	5	rack	rack	NN
1979	4333	6	placed	place	VBN
1979	4333	7	over	over	IN
1979	4333	8	waxed	wax	VBN
1979	4333	9	paper	paper	NN
1979	4333	10	.	.	.
1979	4334	1	Repeat	repeat	NN
1979	4334	2	with	with	IN
1979	4334	3	remaining	remain	VBG
1979	4334	4	dough	dough	NN
1979	4334	5	.	.	.
1979	4335	1	Makes	make	VBZ
1979	4335	2	24	24	CD
1979	4335	3	pastries	pastry	NNS
1979	4335	4	FOR	for	IN
1979	4335	5	THE	the	DT
1979	4335	6	ROMANCE	romance	NN
1979	4335	7	OF	of	IN
1979	4335	8	IT	IT	NNP
1979	4335	9	,	,	,
1979	4335	10	SERVE	SERVE	NNP
1979	4335	11	A	a	DT
1979	4335	12	CHRISTMAS	CHRISTMAS	NNP
1979	4335	13	DINNER	dinner	NN
1979	4335	14	GEORGE	GEORGE	NNP
1979	4335	15	AND	and	CC
1979	4335	16	MARTHA	MARTHA	NNP
1979	4335	17	WASHINGTON	WASHINGTON	NNP
1979	4335	18	STYLE	STYLE	NNP
1979	4335	19	George	George	NNP
1979	4335	20	and	and	CC
1979	4335	21	Martha	Martha	NNP
1979	4335	22	Washington	Washington	NNP
1979	4335	23	made	make	VBD
1979	4335	24	much	much	JJ
1979	4335	25	of	of	IN
1979	4335	26	Christmas	Christmas	NNP
1979	4335	27	.	.	.
1979	4336	1	They	-PRON-	PRP
1979	4336	2	had	have	VBD
1979	4336	3	been	be	VBN
1979	4336	4	married	marry	VBN
1979	4336	5	on	on	IN
1979	4336	6	the	the	DT
1979	4336	7	twelfth	twelfth	JJ
1979	4336	8	night	night	NN
1979	4336	9	of	of	IN
1979	4336	10	Christmas	Christmas	NNP
1979	4336	11	in	in	IN
1979	4336	12	1759	1759	CD
1979	4336	13	,	,	,
1979	4336	14	and	and	CC
1979	4336	15	from	from	IN
1979	4336	16	that	that	DT
1979	4336	17	year	year	NN
1979	4336	18	forward	forward	RB
1979	4336	19	they	-PRON-	PRP
1979	4336	20	tried	try	VBD
1979	4336	21	to	to	TO
1979	4336	22	be	be	VB
1979	4336	23	together	together	RB
1979	4336	24	for	for	IN
1979	4336	25	the	the	DT
1979	4336	26	holidays	holiday	NNS
1979	4336	27	.	.	.
1979	4337	1	(	(	-LRB-
1979	4337	2	The	the	DT
1979	4337	3	exceptions	exception	NNS
1979	4337	4	were	be	VBD
1979	4337	5	such	such	JJ
1979	4337	6	occasions	occasion	NNS
1979	4337	7	as	as	IN
1979	4337	8	Christmas	Christmas	NNP
1979	4337	9	1776	1776	CD
1979	4337	10	,	,	,
1979	4337	11	when	when	WRB
1979	4337	12	General	General	NNP
1979	4337	13	Washington	Washington	NNP
1979	4337	14	was	be	VBD
1979	4337	15	busy	busy	JJ
1979	4337	16	crossing	cross	VBG
1979	4337	17	the	the	DT
1979	4337	18	Delaware	Delaware	NNP
1979	4337	19	.	.	.
1979	4337	20	)	)	-RRB-
1979	4338	1	Two	two	CD
1979	4338	2	of	of	IN
1979	4338	3	the	the	DT
1979	4338	4	food	food	NN
1979	4338	5	specialists	specialist	NNS
1979	4338	6	at	at	IN
1979	4338	7	Perdue	Perdue	NNP
1979	4338	8	are	be	VBP
1979	4338	9	history	history	NN
1979	4338	10	buffs	buff	NNS
1979	4338	11	as	as	RB
1979	4338	12	well	well	RB
1979	4338	13	,	,	,
1979	4338	14	an	an	DT
1979	4338	15	they	-PRON-	PRP
1979	4338	16	put	put	VBD
1979	4338	17	together	together	RB
1979	4338	18	for	for	IN
1979	4338	19	Frank	Frank	NNP
1979	4338	20	a	a	DT
1979	4338	21	Christmas	Christmas	NNP
1979	4338	22	menu	menu	NN
1979	4338	23	based	base	VBN
1979	4338	24	on	on	IN
1979	4338	25	"	"	``
1979	4338	26	receipts	receipt	NNS
1979	4338	27	"	"	''
1979	4338	28	(	(	-LRB-
1979	4338	29	as	as	IN
1979	4338	30	recipes	recipe	NNS
1979	4338	31	were	be	VBD
1979	4338	32	once	once	RB
1979	4338	33	called	call	VBN
1979	4338	34	)	)	-RRB-
1979	4338	35	for	for	IN
1979	4338	36	dishes	dish	NNS
1979	4338	37	that	that	WDT
1979	4338	38	might	may	MD
1979	4338	39	have	have	VB
1979	4338	40	been	be	VBN
1979	4338	41	enjoyed	enjoy	VBN
1979	4338	42	at	at	IN
1979	4338	43	Christmas	Christmas	NNP
1979	4338	44	dinner	dinner	NN
1979	4338	45	,	,	,
1979	4338	46	two	two	CD
1979	4338	47	hundred	hundred	CD
1979	4338	48	years	year	NNS
1979	4338	49	ago	ago	RB
1979	4338	50	.	.	.
1979	4339	1	As	as	IN
1979	4339	2	they	-PRON-	PRP
1979	4339	3	pointed	point	VBD
1979	4339	4	out	out	RP
1979	4339	5	,	,	,
1979	4339	6	even	even	RB
1979	4339	7	basic	basic	JJ
1979	4339	8	food	food	NN
1979	4339	9	supplies	supply	NNS
1979	4339	10	were	be	VBD
1979	4339	11	very	very	RB
1979	4339	12	different	different	JJ
1979	4339	13	two	two	CD
1979	4339	14	centuries	century	NNS
1979	4339	15	ago	ago	RB
1979	4339	16	.	.	.
1979	4340	1	American	american	JJ
1979	4340	2	waters	water	NNS
1979	4340	3	were	be	VBD
1979	4340	4	so	so	RB
1979	4340	5	abundant	abundant	JJ
1979	4340	6	with	with	IN
1979	4340	7	crabs	crab	NNS
1979	4340	8	,	,	,
1979	4340	9	oysters	oyster	NNS
1979	4340	10	,	,	,
1979	4340	11	shrimp	shrimp	NN
1979	4340	12	and	and	CC
1979	4340	13	clams	clam	NNS
1979	4340	14	,	,	,
1979	4340	15	that	that	IN
1979	4340	16	inventive	inventive	JJ
1979	4340	17	cooks	cook	NNS
1979	4340	18	tossed	toss	VBD
1979	4340	19	them	-PRON-	PRP
1979	4340	20	into	into	IN
1979	4340	21	soups	soup	NNS
1979	4340	22	and	and	CC
1979	4340	23	spreads	spread	NNS
1979	4340	24	,	,	,
1979	4340	25	baked	bake	VBD
1979	4340	26	them	-PRON-	PRP
1979	4340	27	"	"	``
1979	4340	28	potted	pot	VBN
1979	4340	29	,	,	,
1979	4340	30	"	"	''
1979	4340	31	"	"	``
1979	4340	32	scalloped	scallop	VBD
1979	4340	33	"	"	''
1979	4340	34	or	or	CC
1979	4340	35	in	in	IN
1979	4340	36	loaves	loaf	NNS
1979	4340	37	,	,	,
1979	4340	38	and	and	CC
1979	4340	39	used	use	VBD
1979	4340	40	them	-PRON-	PRP
1979	4340	41	lavishly	lavishly	RB
1979	4340	42	in	in	IN
1979	4340	43	sauces	sauce	NNS
1979	4340	44	and	and	CC
1979	4340	45	stuffings	stuffing	NNS
1979	4340	46	.	.	.
1979	4341	1	The	the	DT
1979	4341	2	oyster	oyster	JJ
1979	4341	3	stuffing	stuffing	NN
1979	4341	4	included	include	VBN
1979	4341	5	in	in	IN
1979	4341	6	this	this	DT
1979	4341	7	menu	menu	NN
1979	4341	8	is	be	VBZ
1979	4341	9	based	base	VBN
1979	4341	10	on	on	IN
1979	4341	11	a	a	DT
1979	4341	12	specialty	specialty	NN
1979	4341	13	of	of	IN
1979	4341	14	George	George	NNP
1979	4341	15	Washington	Washington	NNP
1979	4341	16	's	's	POS
1979	4341	17	mother	mother	NN
1979	4341	18	.	.	.
1979	4342	1	She	-PRON-	PRP
1979	4342	2	may	may	MD
1979	4342	3	have	have	VB
1979	4342	4	served	serve	VBN
1979	4342	5	it	-PRON-	PRP
1979	4342	6	with	with	IN
1979	4342	7	passenger	passenger	NN
1979	4342	8	pigeon	pigeon	VB
1979	4342	9	$	$	$
1979	4342	10	common	common	JJ
1979	4342	11	fare	fare	NN
1979	4342	12	in	in	IN
1979	4342	13	those	those	DT
1979	4342	14	days	day	NNS
1979	4342	15	.	.	.
1979	4343	1	Although	although	IN
1979	4343	2	this	this	DT
1979	4343	3	wild	wild	JJ
1979	4343	4	bird	bird	NN
1979	4343	5	is	be	VBZ
1979	4343	6	extinct	extinct	VBN
1979	4343	7	today	today	NN
1979	4343	8	,	,	,
1979	4343	9	Cornish	cornish	JJ
1979	4343	10	game	game	NN
1979	4343	11	hens	hen	NNS
1979	4343	12	make	make	VBP
1979	4343	13	tasty	tasty	JJ
1979	4343	14	,	,	,
1979	4343	15	tender	tender	JJ
1979	4343	16	,	,	,
1979	4343	17	modern	modern	JJ
1979	4343	18	substitutes	substitute	NNS
1979	4343	19	.	.	.
1979	4344	1	And	and	CC
1979	4344	2	it	-PRON-	PRP
1979	4344	3	is	be	VBZ
1979	4344	4	far	far	RB
1979	4344	5	easier	easy	JJR
1979	4344	6	to	to	TO
1979	4344	7	"	"	``
1979	4344	8	bag	bag	VB
1979	4344	9	a	a	DT
1979	4344	10	brace	brace	NN
1979	4344	11	"	"	''
1979	4344	12	or	or	CC
1979	4344	13	two	two	CD
1979	4344	14	of	of	IN
1979	4344	15	Cornish	cornish	JJ
1979	4344	16	hens	hen	NNS
1979	4344	17	at	at	IN
1979	4344	18	the	the	DT
1979	4344	19	local	local	JJ
1979	4344	20	supermarket	supermarket	NN
1979	4344	21	than	than	IN
1979	4344	22	to	to	TO
1979	4344	23	stalk	stalk	VB
1979	4344	24	dinner	dinner	NN
1979	4344	25	in	in	IN
1979	4344	26	the	the	DT
1979	4344	27	wild	wild	NN
1979	4344	28	.	.	.
1979	4345	1	Early	early	JJ
1979	4345	2	Americans	Americans	NNPS
1979	4345	3	were	be	VBD
1979	4345	4	n't	not	RB
1979	4345	5	partial	partial	JJ
1979	4345	6	to	to	IN
1979	4345	7	vegetables	vegetable	NNS
1979	4345	8	.	.	.
1979	4346	1	They	-PRON-	PRP
1979	4346	2	tended	tend	VBD
1979	4346	3	to	to	TO
1979	4346	4	overcook	overcook	VB
1979	4346	5	and	and	CC
1979	4346	6	under	under	IN
1979	4346	7	season	season	NN
1979	4346	8	them	-PRON-	PRP
1979	4346	9	,	,	,
1979	4346	10	then	then	RB
1979	4346	11	serve	serve	VB
1979	4346	12	them	-PRON-	PRP
1979	4346	13	up	up	RP
1979	4346	14	as	as	IN
1979	4346	15	a	a	DT
1979	4346	16	"	"	``
1979	4346	17	mess	mess	NN
1979	4346	18	of	of	IN
1979	4346	19	pease	pease	NN
1979	4346	20	"	"	''
1979	4346	21	.	.	.
1979	4347	1	But	but	CC
1979	4347	2	old	old	JJ
1979	4347	3	-	-	HYPH
1979	4347	4	time	time	NN
1979	4347	5	cooks	cook	NNS
1979	4347	6	did	do	VBD
1979	4347	7	make	make	VB
1979	4347	8	wonderful	wonderful	JJ
1979	4347	9	vegetable	vegetable	NN
1979	4347	10	puddings	pudding	NNS
1979	4347	11	and	and	CC
1979	4347	12	were	be	VBD
1979	4347	13	superb	superb	JJ
1979	4347	14	at	at	IN
1979	4347	15	pickling	pickle	VBG
1979	4347	16	and	and	CC
1979	4347	17	preserving	preserve	VBG
1979	4347	18	their	-PRON-	PRP$
1979	4347	19	vegetables	vegetable	NNS
1979	4347	20	and	and	CC
1979	4347	21	fruits	fruit	NNS
1979	4347	22	to	to	TO
1979	4347	23	serve	serve	VB
1979	4347	24	all	all	DT
1979	4347	25	winter	winter	NN
1979	4347	26	long	long	RB
1979	4347	27	.	.	.
1979	4348	1	From	from	IN
1979	4348	2	the	the	DT
1979	4348	3	beginning	beginning	NN
1979	4348	4	,	,	,
1979	4348	5	American	american	JJ
1979	4348	6	settlers	settler	NNS
1979	4348	7	distilled	distil	VBD
1979	4348	8	spirits	spirit	NNS
1979	4348	9	.	.	.
1979	4349	1	Even	even	RB
1979	4349	2	the	the	DT
1979	4349	3	stern	stern	JJ
1979	4349	4	Pilgrims	pilgrim	NNS
1979	4349	5	(	(	-LRB-
1979	4349	6	who	who	WP
1979	4349	7	considered	consider	VBD
1979	4349	8	the	the	DT
1979	4349	9	celebration	celebration	NN
1979	4349	10	of	of	IN
1979	4349	11	Christmas	Christmas	NNP
1979	4349	12	pagan	pagan	NN
1979	4349	13	)	)	-RRB-
1979	4349	14	drank	drink	VBD
1979	4349	15	wine	wine	NN
1979	4349	16	and	and	CC
1979	4349	17	cider	cider	NN
1979	4349	18	for	for	IN
1979	4349	19	their	-PRON-	PRP$
1979	4349	20	health	health	NN
1979	4349	21	.	.	.
1979	4350	1	After	after	IN
1979	4350	2	a	a	DT
1979	4350	3	festive	festive	JJ
1979	4350	4	holiday	holiday	NN
1979	4350	5	meal	meal	NN
1979	4350	6	,	,	,
1979	4350	7	most	most	JJS
1979	4350	8	of	of	IN
1979	4350	9	our	-PRON-	PRP$
1979	4350	10	founding	found	VBG
1979	4350	11	fathers	father	NNS
1979	4350	12	probably	probably	RB
1979	4350	13	enjoyed	enjoy	VBD
1979	4350	14	a	a	DT
1979	4350	15	few	few	JJ
1979	4350	16	rounds	round	NNS
1979	4350	17	of	of	IN
1979	4350	18	Madeira	Madeira	NNP
1979	4350	19	or	or	CC
1979	4350	20	Port	Port	NNP
1979	4350	21	.	.	.
1979	4351	1	But	but	CC
1979	4351	2	Thomas	Thomas	NNP
1979	4351	3	Jefferson	Jefferson	NNP
1979	4351	4	's	's	POS
1979	4351	5	favorite	favorite	JJ
1979	4351	6	holiday	holiday	NN
1979	4351	7	drink	drink	NN
1979	4351	8	was	be	VBD
1979	4351	9	a	a	DT
1979	4351	10	spicy	spicy	JJ
1979	4351	11	mixture	mixture	NN
1979	4351	12	of	of	IN
1979	4351	13	hot	hot	JJ
1979	4351	14	ale	ale	NN
1979	4351	15	and	and	CC
1979	4351	16	rum	rum	NN
1979	4351	17	,	,	,
1979	4351	18	so	so	CC
1979	4351	19	heat	heat	NN
1979	4351	20	producing	produce	VBG
1979	4351	21	it	-PRON-	PRP
1979	4351	22	was	be	VBD
1979	4351	23	called	call	VBN
1979	4351	24	"	"	``
1979	4351	25	a	a	DT
1979	4351	26	yard	yard	NN
1979	4351	27	of	of	IN
1979	4351	28	flannel	flannel	NN
1979	4351	29	"	"	''
1979	4351	30	.	.	.
1979	4352	1	Frothy	frothy	JJ
1979	4352	2	syllabub	syllabub	NN
1979	4352	3	was	be	VBD
1979	4352	4	thought	think	VBN
1979	4352	5	to	to	TO
1979	4352	6	be	be	VB
1979	4352	7	suitable	suitable	JJ
1979	4352	8	for	for	IN
1979	4352	9	everyone	everyone	NN
1979	4352	10	,	,	,
1979	4352	11	even	even	RB
1979	4352	12	women	woman	NNS
1979	4352	13	and	and	CC
1979	4352	14	children	child	NNS
1979	4352	15	,	,	,
1979	4352	16	and	and	CC
1979	4352	17	this	this	DT
1979	4352	18	rich	rich	JJ
1979	4352	19	drink	drink	NN
1979	4352	20	was	be	VBD
1979	4352	21	a	a	DT
1979	4352	22	delicious	delicious	JJ
1979	4352	23	accompaniment	accompaniment	NN
1979	4352	24	to	to	IN
1979	4352	25	sweetmeats	sweetmeat	NNS
1979	4352	26	,	,	,
1979	4352	27	stewed	stew	VBD
1979	4352	28	fruit	fruit	NN
1979	4352	29	,	,	,
1979	4352	30	cakes	cake	NNS
1979	4352	31	or	or	CC
1979	4352	32	pies	pie	NNS
1979	4352	33	.	.	.
1979	4353	1	Though	though	IN
1979	4353	2	few	few	JJ
1979	4353	3	would	would	MD
1979	4353	4	wish	wish	VB
1979	4353	5	to	to	TO
1979	4353	6	return	return	VB
1979	4353	7	to	to	IN
1979	4353	8	cooking	cooking	NN
1979	4353	9	at	at	IN
1979	4353	10	the	the	DT
1979	4353	11	hearth	hearth	NNP
1979	4353	12	and	and	CC
1979	4353	13	beehive	beehive	JJ
1979	4353	14	oven	oven	NN
1979	4353	15	,	,	,
1979	4353	16	if	if	IN
1979	4353	17	you	-PRON-	PRP
1979	4353	18	're	be	VBP
1979	4353	19	smitten	smite	VBN
1979	4353	20	by	by	IN
1979	4353	21	the	the	DT
1979	4353	22	romance	romance	NN
1979	4353	23	of	of	IN
1979	4353	24	the	the	DT
1979	4353	25	past	past	NN
1979	4353	26	,	,	,
1979	4353	27	try	try	VB
1979	4353	28	serving	serve	VBG
1979	4353	29	special	special	JJ
1979	4353	30	guests	guest	NNS
1979	4353	31	a	a	DT
1979	4353	32	Christmas	Christmas	NNP
1979	4353	33	dinner	dinner	NN
1979	4353	34	Martha	Martha	NNP
1979	4353	35	Washington	Washington	NNP
1979	4353	36	-	-	HYPH
1979	4353	37	style	style	NN
1979	4353	38	.	.	.
1979	4354	1	PHOTO	photo	NN
1979	4354	2	:	:	:
1979	4354	3	"	"	``
1979	4354	4	An	an	DT
1979	4354	5	Early	early	JJ
1979	4354	6	American	american	JJ
1979	4354	7	holiday	holiday	NN
1979	4354	8	menu	menu	NN
1979	4354	9	with	with	IN
1979	4354	10	Cornish	cornish	JJ
1979	4354	11	hens	hen	NNS
1979	4354	12	"	"	``
1979	4354	13	An	an	DT
1979	4354	14	Early	early	JJ
1979	4354	15	American	american	JJ
1979	4354	16	Christmas	Christmas	NNP
1979	4354	17	Dinner	Dinner	NNP
1979	4354	18	for	for	IN
1979	4354	19	Four	four	CD
1979	4354	20	Potted	Potted	NNP
1979	4354	21	Crab	Crab	NNP
1979	4354	22	*	*	NFP
1979	4354	23	Cornish	cornish	JJ
1979	4354	24	Hens	hen	NNS
1979	4354	25	with	with	IN
1979	4354	26	Oyster	Oyster	NNP
1979	4354	27	Stuffing	Stuffing	NNP
1979	4354	28	Mount	Mount	NNP
1979	4354	29	Vernon	Vernon	NNP
1979	4354	30	*	*	NFP
1979	4354	31	Sherried	sherrie	VBD
1979	4354	32	Pan	Pan	NNP
1979	4354	33	Gravy	Gravy	NNP
1979	4354	34	Savory	Savory	NNP
1979	4354	35	Grated	Grated	NNP
1979	4354	36	-	-	HYPH
1979	4354	37	Carrot	Carrot	NNP
1979	4354	38	Christmas	Christmas	NNP
1979	4354	39	Pudding	Pudding	NNP
1979	4354	40	Pickled	Pickled	NNP
1979	4354	41	Beet	Beet	NNP
1979	4354	42	Salad	Salad	NNP
1979	4354	43	*	*	NFP
1979	4354	44	"	"	``
1979	4354	45	Whipt	Whipt	NNP
1979	4354	46	"	"	''
1979	4354	47	Syllabub	syllabub	NN
1979	4354	48	with	with	IN
1979	4354	49	Sweetmeats	sweetmeat	NNS
1979	4354	50	*	*	NFP
1979	4354	51	Recipe	recipe	NN
1979	4354	52	follows	follow	VBZ
1979	4354	53	CORNISH	cornish	JJ
1979	4354	54	HENS	hen	NNS
1979	4354	55	WITH	with	IN
1979	4354	56	OYSTER	OYSTER	NNP
1979	4354	57	STUFFING	STUFFING	NNP
1979	4354	58	MOUNT	MOUNT	NNP
1979	4354	59	VERNON	VERNON	NNP
1979	4354	60	AND	and	CC
1979	4354	61	SHERRIED	SHERRIED	NNP
1979	4354	62	PAN	PAN	NNP
1979	4354	63	GRAVYServes	gravyserve	NNS
1979	4354	64	4	4	CD
1979	4354	65	4	4	CD
1979	4354	66	fresh	fresh	JJ
1979	4354	67	Cornish	cornish	JJ
1979	4354	68	game	game	NN
1979	4354	69	hens	hen	VBZ
1979	4354	70	Salt	salt	NN
1979	4354	71	and	and	CC
1979	4354	72	ground	ground	NN
1979	4354	73	pepper	pepper	NN
1979	4354	74	to	to	TO
1979	4354	75	taste	taste	NN
1979	4354	76	4	4	CD
1979	4354	77	tablespoons	tablespoon	NNS
1979	4354	78	butter	butter	NN
1979	4354	79	or	or	CC
1979	4354	80	margarine	margarine	NN
1979	4354	81	,	,	,
1979	4354	82	divided	divide	VBD
1979	4354	83	6	6	CD
1979	4354	84	oysters	oyster	NNS
1979	4354	85	,	,	,
1979	4354	86	shucked	shuck	VBN
1979	4354	87	,	,	,
1979	4354	88	coarsely	coarsely	RB
1979	4354	89	chopped	chop	VBN
1979	4354	90	,	,	,
1979	4354	91	and	and	CC
1979	4354	92	strained	strain	VBN
1979	4354	93	through	through	IN
1979	4354	94	a	a	DT
1979	4354	95	fine	fine	JJ
1979	4354	96	sieve	sieve	NN
1979	4354	97	or	or	CC
1979	4354	98	coffee	coffee	NN
1979	4354	99	filter	filter	NN
1979	4354	100	(	(	-LRB-
1979	4354	101	reserve	reserve	NNP
1979	4354	102	oyster	oyster	NNP
1979	4354	103	liquor	liquor	NN
1979	4354	104	)	)	-RRB-
1979	4354	105	Pinch	pinch	VB
1979	4354	106	ground	ground	NN
1979	4354	107	mace	mace	NN
1979	4354	108	3/4	3/4	CD
1979	4354	109	teaspoon	teaspoon	NN
1979	4354	110	minced	mince	VBN
1979	4354	111	,	,	,
1979	4354	112	fresh	fresh	JJ
1979	4354	113	thyme	thyme	NNS
1979	4354	114	or	or	CC
1979	4354	115	1/4	1/4	CD
1979	4354	116	teaspoon	teaspoon	NN
1979	4354	117	dried	dry	VBD
1979	4354	118	1/4	1/4	CD
1979	4354	119	cup	cup	NN
1979	4354	120	chopped	chop	VBN
1979	4354	121	onion	onion	NN
1979	4354	122	2	2	CD
1979	4354	123	-	-	SYM
1979	4354	124	3	3	CD
1979	4354	125	slices	slice	NNS
1979	4354	126	day	day	NN
1979	4354	127	-	-	HYPH
1979	4354	128	old	old	JJ
1979	4354	129	bread	bread	NN
1979	4354	130	,	,	,
1979	4354	131	cubed	cube	VBD
1979	4354	132	1	1	CD
1979	4354	133	tablespoon	tablespoon	NN
1979	4354	134	fresh	fresh	JJ
1979	4354	135	lemon	lemon	NN
1979	4354	136	juice	juice	NN
1979	4354	137	2	2	CD
1979	4354	138	tablespoons	tablespoon	NNS
1979	4354	139	dry	dry	JJ
1979	4354	140	sherry	sherry	NN
1979	4354	141	,	,	,
1979	4354	142	divided	divide	VBD
1979	4354	143	Spiced	Spiced	NNP
1979	4354	144	or	or	CC
1979	4354	145	brandied	brandie	VBN
1979	4354	146	fruit	fruit	NN
1979	4354	147	for	for	IN
1979	4354	148	garnish	garnish	NN
1979	4354	149	(	(	-LRB-
1979	4354	150	optional	optional	JJ
1979	4354	151	)	)	-RRB-
1979	4354	152	Preheat	preheat	NN
1979	4354	153	oven	oven	VBD
1979	4354	154	to	to	IN
1979	4354	155	350oF.	350of.	CD
1979	4355	1	Season	season	NN
1979	4355	2	hens	hen	NNS
1979	4355	3	inside	inside	RB
1979	4355	4	and	and	CC
1979	4355	5	out	out	RB
1979	4355	6	with	with	IN
1979	4355	7	salt	salt	NN
1979	4355	8	and	and	CC
1979	4355	9	pepper	pepper	NN
1979	4355	10	.	.	.
1979	4356	1	In	in	IN
1979	4356	2	medium	medium	JJ
1979	4356	3	-	-	HYPH
1979	4356	4	sized	sized	JJ
1979	4356	5	skillet	skillet	NN
1979	4356	6	over	over	IN
1979	4356	7	medium	medium	NNP
1979	4356	8	heat	heat	NNP
1979	4356	9	,	,	,
1979	4356	10	melt	melt	VBP
1979	4356	11	2	2	CD
1979	4356	12	tablespoons	tablespoon	NNS
1979	4356	13	butter	butter	NN
1979	4356	14	with	with	IN
1979	4356	15	1/2	1/2	CD
1979	4356	16	cup	cup	NN
1979	4356	17	oyster	oyster	NNP
1979	4356	18	liquor	liquor	NN
1979	4356	19	,	,	,
1979	4356	20	mace	mace	NN
1979	4356	21	and	and	CC
1979	4356	22	thyme	thyme	NNS
1979	4356	23	.	.	.
1979	4357	1	Add	add	VB
1979	4357	2	onion	onion	NN
1979	4357	3	;	;	:
1979	4357	4	cook	cook	VB
1979	4357	5	5	5	CD
1979	4357	6	minutes	minute	NNS
1979	4357	7	until	until	IN
1979	4357	8	onion	onion	NN
1979	4357	9	is	be	VBZ
1979	4357	10	tender	tender	JJ
1979	4357	11	and	and	CC
1979	4357	12	liquid	liquid	NN
1979	4357	13	is	be	VBZ
1979	4357	14	reduced	reduce	VBN
1979	4357	15	to	to	IN
1979	4357	16	about	about	RB
1979	4357	17	1/3	1/3	CD
1979	4357	18	cup	cup	NN
1979	4357	19	.	.	.
1979	4358	1	In	in	IN
1979	4358	2	medium	medium	JJ
1979	4358	3	-	-	HYPH
1979	4358	4	sized	sized	JJ
1979	4358	5	bowl	bowl	NN
1979	4358	6	,	,	,
1979	4358	7	toss	toss	VB
1979	4358	8	onion	onion	NN
1979	4358	9	mixture	mixture	NN
1979	4358	10	with	with	IN
1979	4358	11	oysters	oyster	NNS
1979	4358	12	,	,	,
1979	4358	13	bread	bread	NN
1979	4358	14	cubes	cube	NNS
1979	4358	15	,	,	,
1979	4358	16	1/4	1/4	CD
1979	4358	17	teaspoon	teaspoon	NN
1979	4358	18	salt	salt	NN
1979	4358	19	,	,	,
1979	4358	20	1/8	1/8	CD
1979	4358	21	teaspoon	teaspoon	NN
1979	4358	22	pepper	pepper	NN
1979	4358	23	,	,	,
1979	4358	24	lemon	lemon	NN
1979	4358	25	juice	juice	NN
1979	4358	26	and	and	CC
1979	4358	27	1	1	CD
1979	4358	28	tablespoon	tablespoon	NN
1979	4358	29	sherry	sherry	NN
1979	4358	30	.	.	.
1979	4359	1	Spoon	Spoon	NNP
1979	4359	2	oyster	oyster	NN
1979	4359	3	stuffing	stuff	VBG
1979	4359	4	loosely	loosely	RB
1979	4359	5	into	into	IN
1979	4359	6	hens	hen	NNS
1979	4359	7	.	.	.
1979	4360	1	Tie	tie	NN
1979	4360	2	legs	leg	NNS
1979	4360	3	together	together	RB
1979	4360	4	and	and	CC
1979	4360	5	fold	fold	VB
1979	4360	6	back	back	RB
1979	4360	7	wings	wing	NNS
1979	4360	8	.	.	.
1979	4361	1	In	in	IN
1979	4361	2	a	a	DT
1979	4361	3	small	small	JJ
1979	4361	4	saucepan	saucepan	NN
1979	4361	5	,	,	,
1979	4361	6	melt	melt	NNP
1979	4361	7	butter	butter	NNP
1979	4361	8	;	;	:
1979	4361	9	combine	combine	VB
1979	4361	10	with	with	IN
1979	4361	11	remaining	remain	VBG
1979	4361	12	sherry	sherry	NNP
1979	4361	13	and	and	CC
1979	4361	14	baste	baste	NNP
1979	4361	15	hens	hen	NNS
1979	4361	16	with	with	IN
1979	4361	17	mixture	mixture	NN
1979	4361	18	.	.	.
1979	4362	1	Roast	roast	NN
1979	4362	2	hens	hen	NNS
1979	4362	3	,	,	,
1979	4362	4	basting	baste	VBG
1979	4362	5	occasionally	occasionally	RB
1979	4362	6	,	,	,
1979	4362	7	about	about	RB
1979	4362	8	1	1	CD
1979	4362	9	hour	hour	NN
1979	4362	10	and	and	CC
1979	4362	11	15	15	CD
1979	4362	12	minutes	minute	NNS
1979	4362	13	longer	long	RBR
1979	4362	14	or	or	CC
1979	4362	15	until	until	IN
1979	4362	16	juices	juice	NNS
1979	4362	17	run	run	VBP
1979	4362	18	clear	clear	JJ
1979	4362	19	with	with	IN
1979	4362	20	no	no	DT
1979	4362	21	hint	hint	NN
1979	4362	22	of	of	IN
1979	4362	23	pink	pink	NN
1979	4362	24	when	when	WRB
1979	4362	25	thigh	thigh	NNP
1979	4362	26	is	be	VBZ
1979	4362	27	pierced	pierce	VBN
1979	4362	28	.	.	.
1979	4363	1	Remove	remove	VB
1979	4363	2	hens	hen	NNS
1979	4363	3	from	from	IN
1979	4363	4	roasting	roast	VBG
1979	4363	5	pan	pan	NN
1979	4363	6	,	,	,
1979	4363	7	cut	cut	JJ
1979	4363	8	strings	string	NNS
1979	4363	9	,	,	,
1979	4363	10	place	place	NN
1979	4363	11	on	on	IN
1979	4363	12	serving	serve	VBG
1979	4363	13	platter	platter	NN
1979	4363	14	and	and	CC
1979	4363	15	keep	keep	VB
1979	4363	16	warm	warm	JJ
1979	4363	17	.	.	.
1979	4364	1	Pour	pour	VB
1979	4364	2	pan	pan	NN
1979	4364	3	juices	juice	NNS
1979	4364	4	into	into	IN
1979	4364	5	a	a	DT
1979	4364	6	heat	heat	NN
1979	4364	7	proof	proof	NN
1979	4364	8	measuring	measure	VBG
1979	4364	9	cup	cup	NN
1979	4364	10	or	or	CC
1979	4364	11	small	small	JJ
1979	4364	12	bowl	bowl	NN
1979	4364	13	.	.	.
1979	4365	1	Skim	Skim	NNP
1979	4365	2	off	off	RB
1979	4365	3	2	2	CD
1979	4365	4	tablespoons	tablespoon	NNS
1979	4365	5	of	of	IN
1979	4365	6	clear	clear	JJ
1979	4365	7	yellow	yellow	JJ
1979	4365	8	drippings	dripping	NNS
1979	4365	9	that	that	WDT
1979	4365	10	rise	rise	VBP
1979	4365	11	to	to	IN
1979	4365	12	the	the	DT
1979	4365	13	top	top	NN
1979	4365	14	and	and	CC
1979	4365	15	return	return	VB
1979	4365	16	to	to	IN
1979	4365	17	pan	pan	NNP
1979	4365	18	.	.	.
1979	4366	1	Skim	Skim	NNP
1979	4366	2	off	off	RP
1979	4366	3	any	any	DT
1979	4366	4	remaining	remain	VBG
1979	4366	5	yellow	yellow	JJ
1979	4366	6	drippings	dripping	NNS
1979	4366	7	and	and	CC
1979	4366	8	discard	discard	NN
1979	4366	9	.	.	.
1979	4367	1	Reserve	Reserve	NNP
1979	4367	2	degreased	degrease	VBD
1979	4367	3	pan	pan	NN
1979	4367	4	juices	juice	NNS
1979	4367	5	to	to	TO
1979	4367	6	add	add	VB
1979	4367	7	to	to	IN
1979	4367	8	gravy	gravy	NN
1979	4367	9	with	with	IN
1979	4367	10	broth	broth	NN
1979	4367	11	.	.	.
1979	4368	1	If	if	IN
1979	4368	2	desired	desire	VBN
1979	4368	3	,	,	,
1979	4368	4	serve	serve	VB
1979	4368	5	hens	hen	NNS
1979	4368	6	garnished	garnish	VBN
1979	4368	7	with	with	IN
1979	4368	8	spiced	spiced	JJ
1979	4368	9	or	or	CC
1979	4368	10	brandied	brandie	VBN
1979	4368	11	fruit	fruit	NN
1979	4368	12	.	.	.
1979	4369	1	Serve	serve	VB
1979	4369	2	with	with	IN
1979	4369	3	sherried	sherried	JJ
1979	4369	4	gravy	gravy	NN
1979	4369	5	.	.	.
1979	4370	1	SHERRIED	SHERRIED	JJR
1979	4370	2	PAN	PAN	NNP
1979	4370	3	GRAVY	GRAVY	NNS
1979	4370	4	2	2	CD
1979	4370	5	tablespoons	tablespoon	NNS
1979	4370	6	reserved	reserve	VBN
1979	4370	7	pan	pan	NN
1979	4370	8	drippings	dripping	NNS
1979	4370	9	2	2	CD
1979	4370	10	tablespoons	tablespoon	NNS
1979	4370	11	flour	flour	NN
1979	4370	12	2	2	CD
1979	4370	13	cups	cup	NNS
1979	4370	14	chicken	chicken	NN
1979	4370	15	broth	broth	NN
1979	4370	16	or	or	CC
1979	4370	17	water	water	NN
1979	4370	18	4	4	CD
1979	4370	19	tablespoons	tablespoon	NNS
1979	4370	20	dry	dry	JJ
1979	4370	21	sherry	sherry	NN
1979	4370	22	Place	Place	NNP
1979	4370	23	roasting	roast	VBG
1979	4370	24	pan	pan	NN
1979	4370	25	over	over	IN
1979	4370	26	medium	medium	JJ
1979	4370	27	heat	heat	NN
1979	4370	28	;	;	:
1979	4370	29	add	add	VB
1979	4370	30	flour	flour	NN
1979	4370	31	to	to	TO
1979	4370	32	reserved	reserved	VB
1979	4370	33	clear	clear	JJ
1979	4370	34	pan	pan	NN
1979	4370	35	drippings	dripping	NNS
1979	4370	36	and	and	CC
1979	4370	37	cook	cook	NN
1979	4370	38	2	2	CD
1979	4370	39	minutes	minute	NNS
1979	4370	40	,	,	,
1979	4370	41	stirring	stir	VBG
1979	4370	42	and	and	CC
1979	4370	43	scraping	scrape	VBG
1979	4370	44	the	the	DT
1979	4370	45	bottom	bottom	NN
1979	4370	46	to	to	TO
1979	4370	47	incorporate	incorporate	VB
1979	4370	48	any	any	DT
1979	4370	49	browned	brown	VBN
1979	4370	50	bits	bit	NNS
1979	4370	51	.	.	.
1979	4371	1	Stir	stir	VB
1979	4371	2	in	in	IN
1979	4371	3	enough	enough	JJ
1979	4371	4	combined	combine	VBN
1979	4371	5	degreased	degreased	JJ
1979	4371	6	pan	pan	NN
1979	4371	7	juices	juice	NNS
1979	4371	8	,	,	,
1979	4371	9	chicken	chicken	NN
1979	4371	10	broth	broth	NN
1979	4371	11	and	and	CC
1979	4371	12	sherry	sherry	NNP
1979	4371	13	to	to	TO
1979	4371	14	make	make	VB
1979	4371	15	2	2	CD
1979	4371	16	cups	cup	NNS
1979	4371	17	;	;	:
1979	4371	18	simmer	simmer	NN
1979	4371	19	,	,	,
1979	4371	20	stirring	stir	VBG
1979	4371	21	constantly	constantly	RB
1979	4371	22	,	,	,
1979	4371	23	2	2	CD
1979	4371	24	minutes	minute	NNS
1979	4371	25	longer	long	RBR
1979	4371	26	.	.	.
1979	4372	1	Strain	strain	VB
1979	4372	2	gravy	gravy	NN
1979	4372	3	into	into	IN
1979	4372	4	sauceboat	sauceboat	NN
1979	4372	5	.	.	.
1979	4373	1	"	"	``
1979	4373	2	WHIPT	WHIPT	NNP
1979	4373	3	"	"	''
1979	4373	4	SYLLABUBServes	syllabubserve	VBZ
1979	4373	5	4	4	CD
1979	4373	6	-	-	SYM
1979	4373	7	6	6	CD
1979	4373	8	3	3	CD
1979	4373	9	tablespoons	tablespoon	NNS
1979	4373	10	dark	dark	JJ
1979	4373	11	rum	rum	NN
1979	4373	12	or	or	CC
1979	4373	13	Cognac	cognac	NN
1979	4373	14	2	2	CD
1979	4373	15	tablespoons	tablespoon	NNS
1979	4373	16	sugar	sugar	NN
1979	4373	17	Grated	grate	VBN
1979	4373	18	rind	rind	NN
1979	4373	19	and	and	CC
1979	4373	20	juice	juice	NN
1979	4373	21	of	of	IN
1979	4373	22	1	1	CD
1979	4373	23	lemon	lemon	NN
1979	4373	24	1/4	1/4	CD
1979	4373	25	teaspoon	teaspoon	NN
1979	4373	26	freshly	freshly	RB
1979	4373	27	grated	grate	VBN
1979	4373	28	nutmeg	nutmeg	NNP
1979	4373	29	1	1	CD
1979	4373	30	cup	cup	NN
1979	4373	31	(	(	-LRB-
1979	4373	32	1/2-pint	1/2-pint	CD
1979	4373	33	)	)	-RRB-
1979	4373	34	heavy	heavy	JJ
1979	4373	35	cream	cream	NN
1979	4373	36	Sprigs	Sprigs	NNP
1979	4373	37	fresh	fresh	JJ
1979	4373	38	rosemary	rosemary	NN
1979	4373	39	(	(	-LRB-
1979	4373	40	optional	optional	JJ
1979	4373	41	)	)	-RRB-
1979	4373	42	Sweetmeats	Sweetmeats	NNP
1979	4373	43	(	(	-LRB-
1979	4373	44	see	see	VB
1979	4373	45	note	note	NN
1979	4373	46	)	)	-RRB-
1979	4373	47	or	or	CC
1979	4373	48	stewed	stew	VBN
1979	4373	49	fruits	fruit	NNS
1979	4373	50	In	in	IN
1979	4373	51	large	large	JJ
1979	4373	52	bowl	bowl	NN
1979	4373	53	,	,	,
1979	4373	54	with	with	IN
1979	4373	55	mixer	mixer	NNP
1979	4373	56	at	at	IN
1979	4373	57	medium	medium	JJ
1979	4373	58	speed	speed	NN
1979	4373	59	,	,	,
1979	4373	60	beat	beat	VBD
1979	4373	61	rum	rum	NN
1979	4373	62	,	,	,
1979	4373	63	sugar	sugar	NN
1979	4373	64	and	and	CC
1979	4373	65	lemon	lemon	NN
1979	4373	66	rind	rind	NN
1979	4373	67	.	.	.
1979	4374	1	Gradually	gradually	RB
1979	4374	2	add	add	VB
1979	4374	3	heavy	heavy	JJ
1979	4374	4	cream	cream	NN
1979	4374	5	,	,	,
1979	4374	6	beating	beat	VBG
1979	4374	7	constantly	constantly	RB
1979	4374	8	until	until	IN
1979	4374	9	cream	cream	NN
1979	4374	10	forms	form	VBZ
1979	4374	11	soft	soft	JJ
1979	4374	12	peaks	peak	NNS
1979	4374	13	.	.	.
1979	4375	1	(	(	-LRB-
1979	4375	2	Do	do	VB
1979	4375	3	not	not	RB
1979	4375	4	overbeat	overbeat	VB
1979	4375	5	.	.	.
1979	4375	6	)	)	-RRB-
1979	4376	1	Cover	cover	VB
1979	4376	2	and	and	CC
1979	4376	3	refrigerate	refrigerate	VB
1979	4376	4	until	until	IN
1979	4376	5	serving	serve	VBG
1979	4376	6	time	time	NN
1979	4376	7	.	.	.
1979	4377	1	When	when	WRB
1979	4377	2	ready	ready	JJ
1979	4377	3	to	to	TO
1979	4377	4	serve	serve	VB
1979	4377	5	,	,	,
1979	4377	6	if	if	IN
1979	4377	7	liquids	liquid	NNS
1979	4377	8	have	have	VBP
1979	4377	9	separated	separate	VBN
1979	4377	10	,	,	,
1979	4377	11	beat	beat	VBN
1979	4377	12	by	by	IN
1979	4377	13	hand	hand	NN
1979	4377	14	to	to	TO
1979	4377	15	re	re	NN
1979	4377	16	-	-	VB
1979	4377	17	incorporate	incorporate	VB
1979	4377	18	.	.	.
1979	4378	1	Serve	serve	VB
1979	4378	2	Syllabub	syllabub	NN
1979	4378	3	in	in	IN
1979	4378	4	small	small	JJ
1979	4378	5	cordial	cordial	JJ
1979	4378	6	glasses	glass	NNS
1979	4378	7	,	,	,
1979	4378	8	garnished	garnish	VBN
1979	4378	9	with	with	IN
1979	4378	10	a	a	DT
1979	4378	11	rosemary	rosemary	JJ
1979	4378	12	sprig	sprig	NN
1979	4378	13	.	.	.
1979	4379	1	Accompany	accompany	VB
1979	4379	2	with	with	IN
1979	4379	3	sweetmeats	sweetmeat	NNS
1979	4379	4	.	.	.
1979	4380	1	(	(	-LRB-
1979	4380	2	By	by	IN
1979	4380	3	the	the	DT
1979	4380	4	way	way	NN
1979	4380	5	,	,	,
1979	4380	6	do	do	VBP
1979	4380	7	you	-PRON-	PRP
1979	4380	8	know	know	VB
1979	4380	9	what	what	WP
1979	4380	10	a	a	DT
1979	4380	11	sweetmeat	sweetmeat	NN
1979	4380	12	is	be	VBZ
1979	4380	13	?	?	.
1979	4381	1	It	-PRON-	PRP
1979	4381	2	's	be	VBZ
1979	4381	3	any	any	DT
1979	4381	4	dainty	dainty	NN
1979	4381	5	little	little	JJ
1979	4381	6	confection	confection	NN
1979	4381	7	such	such	JJ
1979	4381	8	as	as	IN
1979	4381	9	stuffed	stuff	VBN
1979	4381	10	dates	date	NNS
1979	4381	11	,	,	,
1979	4381	12	chocolate	chocolate	NN
1979	4381	13	truffles	truffle	NNS
1979	4381	14	,	,	,
1979	4381	15	sugared	sugar	VBN
1979	4381	16	apricots	apricot	NNS
1979	4381	17	and	and	CC
1979	4381	18	pears	pear	NNS
1979	4381	19	,	,	,
1979	4381	20	or	or	CC
1979	4381	21	even	even	RB
1979	4381	22	candied	candy	VBN
1979	4381	23	watermelon	watermelon	NNP
1979	4381	24	rind	rind	NNP
1979	4381	25	.	.	.
1979	4381	26	)	)	-RRB-
1979	4382	1	Chapter	chapter	NN
1979	4382	2	Nine	nine	CD
1979	4382	3	CHICKEN	CHICKEN	NNS
1979	4382	4	FOR	for	IN
1979	4382	5	VERY	very	RB
1979	4382	6	SPECIAL	SPECIAL	NNP
1979	4382	7	OCCASIONS	occasions	JJ
1979	4382	8	SHOW	show	NN
1979	4382	9	STOPPER	STOPPER	NNS
1979	4382	10	RECIPES	recipe	NNS
1979	4382	11	With	with	IN
1979	4382	12	the	the	DT
1979	4382	13	majority	majority	NN
1979	4382	14	of	of	IN
1979	4382	15	the	the	DT
1979	4382	16	recipes	recipe	NNS
1979	4382	17	in	in	IN
1979	4382	18	this	this	DT
1979	4382	19	book	book	NN
1979	4382	20	,	,	,
1979	4382	21	I	-PRON-	PRP
1979	4382	22	've	have	VB
1979	4382	23	tried	try	VBN
1979	4382	24	to	to	TO
1979	4382	25	keep	keep	VB
1979	4382	26	in	in	IN
1979	4382	27	mind	mind	NN
1979	4382	28	that	that	IN
1979	4382	29	you	-PRON-	PRP
1979	4382	30	are	be	VBP
1979	4382	31	busy	busy	JJ
1979	4382	32	and	and	CC
1979	4382	33	have	have	VBP
1979	4382	34	plenty	plenty	NN
1979	4382	35	of	of	IN
1979	4382	36	other	other	JJ
1979	4382	37	things	thing	NNS
1979	4382	38	to	to	TO
1979	4382	39	do	do	VB
1979	4382	40	with	with	IN
1979	4382	41	your	-PRON-	PRP$
1979	4382	42	time	time	NN
1979	4382	43	besides	besides	IN
1979	4382	44	spending	spend	VBG
1979	4382	45	it	-PRON-	PRP
1979	4382	46	in	in	IN
1979	4382	47	the	the	DT
1979	4382	48	kitchen	kitchen	NN
1979	4382	49	.	.	.
1979	4383	1	I	-PRON-	PRP
1979	4383	2	've	have	VB
1979	4383	3	also	also	RB
1979	4383	4	tried	try	VBN
1979	4383	5	to	to	TO
1979	4383	6	keep	keep	VB
1979	4383	7	the	the	DT
1979	4383	8	ingredients	ingredient	NNS
1979	4383	9	and	and	CC
1979	4383	10	the	the	DT
1979	4383	11	processes	process	NNS
1979	4383	12	reasonably	reasonably	RB
1979	4383	13	simple	simple	JJ
1979	4383	14	and	and	CC
1979	4383	15	usually	usually	RB
1979	4383	16	I	-PRON-	PRP
1979	4383	17	've	have	VB
1979	4383	18	had	have	VBD
1979	4383	19	an	an	DT
1979	4383	20	eye	eye	NN
1979	4383	21	on	on	IN
1979	4383	22	the	the	DT
1979	4383	23	calories	calorie	NNS
1979	4383	24	and	and	CC
1979	4383	25	the	the	DT
1979	4383	26	cost	cost	NN
1979	4383	27	.	.	.
1979	4384	1	This	this	DT
1979	4384	2	chapter	chapter	NN
1979	4384	3	is	be	VBZ
1979	4384	4	an	an	DT
1979	4384	5	exception	exception	NN
1979	4384	6	.	.	.
1979	4385	1	These	these	DT
1979	4385	2	recipes	recipe	NNS
1979	4385	3	ignore	ignore	VBP
1979	4385	4	calories	calorie	NNS
1979	4385	5	,	,	,
1979	4385	6	and	and	CC
1979	4385	7	some	some	DT
1979	4385	8	of	of	IN
1979	4385	9	them	-PRON-	PRP
1979	4385	10	require	require	VBP
1979	4385	11	not	not	RB
1979	4385	12	just	just	RB
1979	4385	13	minutes	minute	NNS
1979	4385	14	of	of	IN
1979	4385	15	preparation	preparation	NN
1979	4385	16	,	,	,
1979	4385	17	but	but	CC
1979	4385	18	days	day	NNS
1979	4385	19	.	.	.
1979	4386	1	There	there	EX
1979	4386	2	are	be	VBP
1979	4386	3	some	some	DT
1979	4386	4	occasions	occasion	NNS
1979	4386	5	,	,	,
1979	4386	6	however	however	RB
1979	4386	7	,	,	,
1979	4386	8	that	that	WDT
1979	4386	9	deserve	deserve	VBP
1979	4386	10	showstopper	showstopper	NN
1979	4386	11	recipes	recipe	NNS
1979	4386	12	.	.	.
1979	4387	1	Maybe	maybe	RB
1979	4387	2	your	-PRON-	PRP$
1979	4387	3	daughter	daughter	NN
1979	4387	4	is	be	VBZ
1979	4387	5	getting	get	VBG
1979	4387	6	married	marry	VBN
1979	4387	7	?	?	.
1979	4388	1	Or	or	CC
1979	4388	2	you	-PRON-	PRP
1979	4388	3	're	be	VBP
1979	4388	4	celebrating	celebrate	VBG
1979	4388	5	a	a	DT
1979	4388	6	very	very	RB
1979	4388	7	special	special	JJ
1979	4388	8	anniversary	anniversary	NN
1979	4388	9	?	?	.
1979	4389	1	Someone	someone	NN
1979	4389	2	important	important	JJ
1979	4389	3	to	to	IN
1979	4389	4	you	-PRON-	PRP
1979	4389	5	just	just	RB
1979	4389	6	got	get	VBD
1979	4389	7	a	a	DT
1979	4389	8	promotion	promotion	NN
1979	4389	9	?	?	.
1979	4390	1	You	-PRON-	PRP
1979	4390	2	're	be	VBP
1979	4390	3	part	part	NN
1979	4390	4	of	of	IN
1979	4390	5	a	a	DT
1979	4390	6	gourmet	gourmet	NN
1979	4390	7	club	club	NN
1979	4390	8	,	,	,
1979	4390	9	and	and	CC
1979	4390	10	you	-PRON-	PRP
1979	4390	11	want	want	VBP
1979	4390	12	your	-PRON-	PRP$
1979	4390	13	recipe	recipe	NN
1979	4390	14	to	to	TO
1979	4390	15	be	be	VB
1979	4390	16	at	at	IN
1979	4390	17	least	least	JJS
1979	4390	18	as	as	RB
1979	4390	19	good	good	JJ
1979	4390	20	as	as	IN
1979	4390	21	Linda	Linda	NNP
1979	4390	22	's	's	POS
1979	4390	23	?	?	.
1979	4391	1	This	this	DT
1979	4391	2	chapter	chapter	NN
1979	4391	3	is	be	VBZ
1979	4391	4	the	the	DT
1979	4391	5	place	place	NN
1979	4391	6	to	to	TO
1979	4391	7	look	look	VB
1979	4391	8	for	for	IN
1979	4391	9	unusual	unusual	JJ
1979	4391	10	recipes	recipe	NNS
1979	4391	11	,	,	,
1979	4391	12	the	the	DT
1979	4391	13	show	show	NN
1979	4391	14	stoppers	stopper	NNS
1979	4391	15	,	,	,
1979	4391	16	the	the	DT
1979	4391	17	ones	one	NNS
1979	4391	18	that	that	WDT
1979	4391	19	will	will	MD
1979	4391	20	really	really	RB
1979	4391	21	make	make	VB
1979	4391	22	people	people	NNS
1979	4391	23	feel	feel	VB
1979	4391	24	special	special	JJ
1979	4391	25	,	,	,
1979	4391	26	and	and	CC
1979	4391	27	that	that	IN
1979	4391	28	they	-PRON-	PRP
1979	4391	29	'll	will	MD
1979	4391	30	be	be	VB
1979	4391	31	talking	talk	VBG
1979	4391	32	about	about	IN
1979	4391	33	for	for	IN
1979	4391	34	days	day	NNS
1979	4391	35	to	to	TO
1979	4391	36	come	come	VB
1979	4391	37	.	.	.
1979	4392	1	BASS	BASS	NNP
1979	4392	2	DRUM	drum	NN
1979	4392	3	STICK	STICK	NNS
1979	4392	4	Serves	serve	VBZ
1979	4392	5	4	4	CD
1979	4392	6	-	-	SYM
1979	4392	7	6	6	CD
1979	4392	8	This	this	DT
1979	4392	9	really	really	RB
1979	4392	10	does	do	VBZ
1979	4392	11	look	look	VB
1979	4392	12	the	the	DT
1979	4392	13	padded	padded	JJ
1979	4392	14	stick	stick	VB
1979	4392	15	a	a	DT
1979	4392	16	drummer	drummer	NN
1979	4392	17	would	would	MD
1979	4392	18	use	use	VB
1979	4392	19	for	for	IN
1979	4392	20	his	-PRON-	PRP$
1979	4392	21	bass	bass	NN
1979	4392	22	drum	drum	NN
1979	4392	23	.	.	.
1979	4393	1	l.	l.	NNP
1979	4393	2	Remove	Remove	NNP
1979	4393	3	the	the	DT
1979	4393	4	knobby	knobby	NNP
1979	4393	5	knuckle	knuckle	NN
1979	4393	6	from	from	IN
1979	4393	7	the	the	DT
1979	4393	8	end	end	NN
1979	4393	9	of	of	IN
1979	4393	10	a	a	DT
1979	4393	11	drumstick	drumstick	NN
1979	4393	12	by	by	IN
1979	4393	13	giving	give	VBG
1979	4393	14	it	-PRON-	PRP
1979	4393	15	a	a	DT
1979	4393	16	good	good	JJ
1979	4393	17	hard	hard	JJ
1979	4393	18	whack	whack	NN
1979	4393	19	with	with	IN
1979	4393	20	your	-PRON-	PRP$
1979	4393	21	heaviest	heavy	JJS
1979	4393	22	knife	knife	NN
1979	4393	23	.	.	.
1979	4394	1	If	if	IN
1979	4394	2	you	-PRON-	PRP
1979	4394	3	happen	happen	VBP
1979	4394	4	to	to	TO
1979	4394	5	have	have	VB
1979	4394	6	a	a	DT
1979	4394	7	meat	meat	NN
1979	4394	8	cleaver	cleaver	NN
1979	4394	9	the	the	DT
1979	4394	10	job	job	NN
1979	4394	11	is	be	VBZ
1979	4394	12	easier	easy	JJR
1979	4394	13	.	.	.
1979	4395	1	2	2	LS
1979	4395	2	.	.	.
1979	4396	1	Stand	stand	VB
1979	4396	2	the	the	DT
1979	4396	3	drumstick	drumstick	NN
1979	4396	4	on	on	IN
1979	4396	5	its	-PRON-	PRP$
1979	4396	6	meaty	meaty	NN
1979	4396	7	end	end	NN
1979	4396	8	and	and	CC
1979	4396	9	push	push	VB
1979	4396	10	the	the	DT
1979	4396	11	skin	skin	NN
1979	4396	12	down	down	RP
1979	4396	13	to	to	TO
1979	4396	14	expose	expose	VB
1979	4396	15	the	the	DT
1979	4396	16	tendons	tendon	NNS
1979	4396	17	.	.	.
1979	4397	1	Remove	remove	VB
1979	4397	2	the	the	DT
1979	4397	3	largest	large	JJS
1979	4397	4	tendons	tendon	NNS
1979	4397	5	by	by	IN
1979	4397	6	pulling	pull	VBG
1979	4397	7	them	-PRON-	PRP
1979	4397	8	free	free	JJ
1979	4397	9	with	with	IN
1979	4397	10	a	a	DT
1979	4397	11	pair	pair	NN
1979	4397	12	of	of	IN
1979	4397	13	clean	clean	JJ
1979	4397	14	pliers	plier	NNS
1979	4397	15	.	.	.
1979	4398	1	3	3	LS
1979	4398	2	.	.	.
1979	4399	1	Scrape	scrape	VB
1979	4399	2	the	the	DT
1979	4399	3	skin	skin	NN
1979	4399	4	and	and	CC
1979	4399	5	meat	meat	VB
1979	4399	6	away	away	RB
1979	4399	7	from	from	IN
1979	4399	8	the	the	DT
1979	4399	9	bone	bone	NN
1979	4399	10	to	to	TO
1979	4399	11	form	form	VB
1979	4399	12	a	a	DT
1979	4399	13	rounder	rounder	NN
1979	4399	14	,	,	,
1979	4399	15	more	more	RBR
1979	4399	16	compact	compact	JJ
1979	4399	17	drumstick	drumstick	NN
1979	4399	18	.	.	.
1979	4400	1	10	10	CD
1979	4400	2	chicken	chicken	NN
1979	4400	3	drumsticks	drumstick	VBZ
1979	4400	4	1/3	1/3	CD
1979	4400	5	cup	cup	NN
1979	4400	6	flour	flour	NN
1979	4400	7	3/4	3/4	CD
1979	4400	8	teaspoon	teaspoon	NN
1979	4400	9	salt	salt	NN
1979	4400	10	or	or	CC
1979	4400	11	to	to	TO
1979	4400	12	taste	taste	VB
1979	4400	13	1/8	1/8	CD
1979	4400	14	teaspoon	teaspoon	NN
1979	4400	15	ground	ground	NN
1979	4400	16	pepper	pepper	NN
1979	4400	17	1/4	1/4	CD
1979	4400	18	cup	cup	NN
1979	4400	19	butter	butter	NN
1979	4400	20	or	or	CC
1979	4400	21	margarine	margarine	NN
1979	4400	22	1	1	CD
1979	4400	23	can	can	NN
1979	4400	24	(	(	-LRB-
1979	4400	25	6-ounces	6-ounces	CD
1979	4400	26	)	)	-RRB-
1979	4400	27	frozen	frozen	JJ
1979	4400	28	orange	orange	NNP
1979	4400	29	juice	juice	NNP
1979	4400	30	concentrate	concentrate	VBP
1979	4400	31	1	1	CD
1979	4400	32	can	can	MD
1979	4400	33	(	(	-LRB-
1979	4400	34	6-ounces	6-ounces	CD
1979	4400	35	)	)	-RRB-
1979	4400	36	water	water	NN
1979	4400	37	2	2	CD
1979	4400	38	tablespoons	tablespoon	NNS
1979	4400	39	dark	dark	JJ
1979	4400	40	brown	brown	JJ
1979	4400	41	sugar	sugar	NNP
1979	4400	42	3/4	3/4	CD
1979	4400	43	teaspoon	teaspoon	NN
1979	4400	44	minced	mince	VBN
1979	4400	45	,	,	,
1979	4400	46	fresh	fresh	JJ
1979	4400	47	oregano	oregano	NN
1979	4400	48	or	or	CC
1979	4400	49	1/4	1/4	CD
1979	4400	50	teaspoon	teaspoon	NN
1979	4400	51	dried	dry	VBD
1979	4400	52	1/2	1/2	CD
1979	4400	53	teaspoon	teaspoon	NN
1979	4400	54	nutmeg	nutmeg	NNS
1979	4400	55	In	in	IN
1979	4400	56	a	a	DT
1979	4400	57	large	large	JJ
1979	4400	58	plastic	plastic	JJ
1979	4400	59	bag	bag	NN
1979	4400	60	combine	combine	VBP
1979	4400	61	flour	flour	NN
1979	4400	62	,	,	,
1979	4400	63	salt	salt	NN
1979	4400	64	and	and	CC
1979	4400	65	pepper	pepper	NN
1979	4400	66	.	.	.
1979	4401	1	Add	add	VB
1979	4401	2	chicken	chicken	NN
1979	4401	3	pieces	piece	NNS
1979	4401	4	and	and	CC
1979	4401	5	shake	shake	VBP
1979	4401	6	to	to	IN
1979	4401	7	coat	coat	NN
1979	4401	8	.	.	.
1979	4402	1	In	in	IN
1979	4402	2	a	a	DT
1979	4402	3	large	large	JJ
1979	4402	4	skillet	skillet	NN
1979	4402	5	over	over	IN
1979	4402	6	medium	medium	JJ
1979	4402	7	heat	heat	NNP
1979	4402	8	,	,	,
1979	4402	9	melt	melt	NNP
1979	4402	10	butter	butter	NN
1979	4402	11	.	.	.
1979	4403	1	Add	add	VB
1979	4403	2	chicken	chicken	NN
1979	4403	3	pieces	piece	NNS
1979	4403	4	and	and	CC
1979	4403	5	brown	brown	JJ
1979	4403	6	on	on	IN
1979	4403	7	all	all	DT
1979	4403	8	sides	side	NNS
1979	4403	9	,	,	,
1979	4403	10	12	12	CD
1979	4403	11	to	to	TO
1979	4403	12	15	15	CD
1979	4403	13	minutes	minute	NNS
1979	4403	14	.	.	.
1979	4404	1	Pour	pour	VB
1979	4404	2	off	off	RP
1979	4404	3	remaining	remain	VBG
1979	4404	4	butter	butter	NN
1979	4404	5	.	.	.
1979	4405	1	In	in	IN
1979	4405	2	a	a	DT
1979	4405	3	large	large	JJ
1979	4405	4	measuring	measure	VBG
1979	4405	5	cup	cup	NN
1979	4405	6	combine	combine	NN
1979	4405	7	remaining	remain	VBG
1979	4405	8	ingredients	ingredient	NNS
1979	4405	9	.	.	.
1979	4406	1	Add	add	VB
1979	4406	2	orange	orange	JJ
1979	4406	3	juice	juice	NN
1979	4406	4	mixture	mixture	NN
1979	4406	5	to	to	TO
1979	4406	6	skillet	skillet	NNP
1979	4406	7	.	.	.
1979	4407	1	Cover	cover	VB
1979	4407	2	and	and	CC
1979	4407	3	cook	cook	NN
1979	4407	4	over	over	IN
1979	4407	5	low	low	JJ
1979	4407	6	heat	heat	NN
1979	4407	7	for	for	IN
1979	4407	8	25	25	CD
1979	4407	9	to	to	TO
1979	4407	10	35	35	CD
1979	4407	11	minutes	minute	NNS
1979	4407	12	,	,	,
1979	4407	13	turning	turn	VBG
1979	4407	14	chicken	chicken	NN
1979	4407	15	several	several	JJ
1979	4407	16	times	time	NNS
1979	4407	17	until	until	IN
1979	4407	18	cooked	cook	VBN
1979	4407	19	through	through	RB
1979	4407	20	.	.	.
1979	4408	1	BREAST	breast	NN
1979	4408	2	PAILLARD	PAILLARD	NNP
1979	4408	3	Serves	serve	VBZ
1979	4408	4	4	4	CD
1979	4408	5	As	as	IN
1979	4408	6	you	-PRON-	PRP
1979	4408	7	can	can	MD
1979	4408	8	see	see	VB
1979	4408	9	in	in	IN
1979	4408	10	the	the	DT
1979	4408	11	accompanying	accompany	VBG
1979	4408	12	photograph	photograph	NN
1979	4408	13	,	,	,
1979	4408	14	this	this	DT
1979	4408	15	is	be	VBZ
1979	4408	16	an	an	DT
1979	4408	17	attractive	attractive	JJ
1979	4408	18	dish	dish	NN
1979	4408	19	.	.	.
1979	4409	1	I	-PRON-	PRP
1979	4409	2	tried	try	VBD
1979	4409	3	it	-PRON-	PRP
1979	4409	4	on	on	IN
1979	4409	5	our	-PRON-	PRP$
1979	4409	6	indoor	indoor	JJ
1979	4409	7	electric	electric	JJ
1979	4409	8	grill	grill	NN
1979	4409	9	and	and	CC
1979	4409	10	thought	think	VBD
1979	4409	11	it	-PRON-	PRP
1979	4409	12	was	be	VBD
1979	4409	13	worth	worth	JJ
1979	4409	14	making	make	VBG
1979	4409	15	over	over	RB
1979	4409	16	and	and	CC
1979	4409	17	over	over	RB
1979	4409	18	again	again	RB
1979	4409	19	.	.	.
1979	4410	1	1	1	CD
1979	4410	2	roaster	roaster	VB
1979	4410	3	boneless	boneless	NN
1979	4410	4	breast	breast	NN
1979	4410	5	or	or	CC
1979	4410	6	1	1	CD
1979	4410	7	thin	thin	JJ
1979	4410	8	sliced	sliced	JJ
1979	4410	9	boneless	boneless	NN
1979	4410	10	roaster	roaster	NN
1979	4410	11	breast	breast	NN
1979	4410	12	Vegetable	vegetable	NN
1979	4410	13	oil	oil	NN
1979	4410	14	Salt	salt	NN
1979	4410	15	and	and	CC
1979	4410	16	ground	ground	NN
1979	4410	17	pepper	pepper	NN
1979	4410	18	to	to	TO
1979	4410	19	taste	taste	NN
1979	4410	20	1/4	1/4	CD
1979	4410	21	cup	cup	NN
1979	4410	22	butter	butter	NN
1979	4410	23	or	or	CC
1979	4410	24	margarine	margarine	NN
1979	4410	25	,	,	,
1979	4410	26	at	at	IN
1979	4410	27	room	room	NN
1979	4410	28	temperature	temperature	NN
1979	4410	29	2	2	CD
1979	4410	30	tablespoons	tablespoon	NNS
1979	4410	31	snipped	snip	VBD
1979	4410	32	fresh	fresh	JJ
1979	4410	33	or	or	CC
1979	4410	34	frozen	frozen	JJ
1979	4410	35	chives	chive	NNS
1979	4410	36	1	1	CD
1979	4410	37	teaspoon	teaspoon	NN
1979	4410	38	minced	mince	VBN
1979	4410	39	fresh	fresh	JJ
1979	4410	40	tarragon	tarragon	NN
1979	4410	41	,	,	,
1979	4410	42	or	or	CC
1979	4410	43	1/4	1/4	CD
1979	4410	44	teaspoon	teaspoon	NN
1979	4410	45	dried	dry	VBN
1979	4410	46	2	2	CD
1979	4410	47	tablespoons	tablespoon	NNS
1979	4410	48	minced	mince	VBN
1979	4410	49	,	,	,
1979	4410	50	fresh	fresh	JJ
1979	4410	51	parsley	parsley	NN
1979	4410	52	Remove	remove	VB
1979	4410	53	tenderloin	tenderloin	JJ
1979	4410	54	pieces	piece	NNS
1979	4410	55	from	from	IN
1979	4410	56	back	back	RB
1979	4410	57	of	of	IN
1979	4410	58	breast	breast	NN
1979	4410	59	.	.	.
1979	4411	1	Place	place	VB
1979	4411	2	breast	breast	NN
1979	4411	3	pieces	piece	NNS
1979	4411	4	and	and	CC
1979	4411	5	tenderloins	tenderloin	NNS
1979	4411	6	between	between	IN
1979	4411	7	sheets	sheet	NNS
1979	4411	8	of	of	IN
1979	4411	9	plastic	plastic	JJ
1979	4411	10	wrap	wrap	NN
1979	4411	11	and	and	CC
1979	4411	12	pound	pound	NN
1979	4411	13	to	to	IN
1979	4411	14	1/4-inch	1/4-inch	CD
1979	4411	15	thickness	thickness	NN
1979	4411	16	to	to	TO
1979	4411	17	form	form	VB
1979	4411	18	6	6	CD
1979	4411	19	cutlets	cutlet	NNS
1979	4411	20	.	.	.
1979	4412	1	Skip	skip	VB
1979	4412	2	the	the	DT
1979	4412	3	preceding	precede	VBG
1979	4412	4	steps	step	NNS
1979	4412	5	if	if	IN
1979	4412	6	using	use	VBG
1979	4412	7	the	the	DT
1979	4412	8	thin	thin	JJ
1979	4412	9	sliced	sliced	JJ
1979	4412	10	roaster	roaster	NN
1979	4412	11	breast	breast	NN
1979	4412	12	.	.	.
1979	4413	1	Brush	brush	NN
1979	4413	2	with	with	IN
1979	4413	3	oil	oil	NN
1979	4413	4	and	and	CC
1979	4413	5	season	season	NN
1979	4413	6	with	with	IN
1979	4413	7	salt	salt	NN
1979	4413	8	and	and	CC
1979	4413	9	pepper	pepper	NN
1979	4413	10	.	.	.
1979	4414	1	Combine	combine	VB
1979	4414	2	butter	butter	NN
1979	4414	3	,	,	,
1979	4414	4	chives	chive	NNS
1979	4414	5	and	and	CC
1979	4414	6	tarragon	tarragon	NNP
1979	4414	7	.	.	.
1979	4415	1	Reform	reform	NN
1979	4415	2	into	into	IN
1979	4415	3	a	a	DT
1979	4415	4	bar	bar	NN
1979	4415	5	and	and	CC
1979	4415	6	freeze	freeze	VB
1979	4415	7	to	to	IN
1979	4415	8	harden	harden	NNP
1979	4415	9	.	.	.
1979	4416	1	Grill	Grill	NNP
1979	4416	2	cutlets	cutlet	VBZ
1979	4416	3	over	over	IN
1979	4416	4	hot	hot	JJ
1979	4416	5	coals	coal	NNS
1979	4416	6	,	,	,
1979	4416	7	rotating	rotate	VBG
1979	4416	8	the	the	DT
1979	4416	9	chicken	chicken	NN
1979	4416	10	on	on	IN
1979	4416	11	the	the	DT
1979	4416	12	grill	grill	NN
1979	4416	13	to	to	TO
1979	4416	14	form	form	VB
1979	4416	15	crosshatch	crosshatch	NN
1979	4416	16	markings	marking	NNS
1979	4416	17	and	and	CC
1979	4416	18	turning	turn	VBG
1979	4416	19	completely	completely	RB
1979	4416	20	over	over	RB
1979	4416	21	once	once	RB
1979	4416	22	.	.	.
1979	4417	1	Or	or	CC
1979	4417	2	Broil	Broil	NNP
1979	4417	3	3	3	CD
1979	4417	4	"	"	''
1979	4417	5	from	from	IN
1979	4417	6	heat	heat	NN
1979	4417	7	a	a	DT
1979	4417	8	few	few	JJ
1979	4417	9	minutes	minute	NNS
1979	4417	10	on	on	IN
1979	4417	11	each	each	DT
1979	4417	12	side	side	NN
1979	4417	13	until	until	IN
1979	4417	14	lightly	lightly	RB
1979	4417	15	browned	brown	VBN
1979	4417	16	.	.	.
1979	4418	1	Cut	cut	NN
1979	4418	2	herb	herb	NN
1979	4418	3	butter	butter	NN
1979	4418	4	in	in	IN
1979	4418	5	slices	slice	NNS
1979	4418	6	.	.	.
1979	4419	1	Sprinkle	sprinkle	VB
1979	4419	2	each	each	DT
1979	4419	3	slice	slice	NN
1979	4419	4	with	with	IN
1979	4419	5	parsley	parsley	NN
1979	4419	6	and	and	CC
1979	4419	7	top	top	NN
1979	4419	8	with	with	IN
1979	4419	9	a	a	DT
1979	4419	10	butter	butter	NN
1979	4419	11	slice	slice	NN
1979	4419	12	.	.	.
1979	4420	1	Serve	serve	VB
1979	4420	2	immediately	immediately	RB
1979	4420	3	.	.	.
1979	4421	1	BREAST	breast	NN
1979	4421	2	ROLL	ROLL	NNP
1979	4421	3	CORDON	cordon	NN
1979	4421	4	BLEUServes	bleuserve	VBZ
1979	4421	5	4	4	CD
1979	4421	6	You	-PRON-	PRP
1979	4421	7	can	can	MD
1979	4421	8	find	find	VB
1979	4421	9	a	a	DT
1979	4421	10	simpler	simple	JJR
1979	4421	11	version	version	NN
1979	4421	12	of	of	IN
1979	4421	13	this	this	DT
1979	4421	14	in	in	IN
1979	4421	15	Chapter	Chapter	NNP
1979	4421	16	Seven	Seven	NNP
1979	4421	17	,	,	,
1979	4421	18	Chicken	Chicken	NNP
1979	4421	19	for	for	IN
1979	4421	20	Tomorrow	Tomorrow	NNP
1979	4421	21	or	or	CC
1979	4421	22	Next	Next	NNP
1979	4421	23	Week	Week	NNP
1979	4421	24	,	,	,
1979	4421	25	but	but	CC
1979	4421	26	this	this	DT
1979	4421	27	one	one	NN
1979	4421	28	is	be	VBZ
1979	4421	29	a	a	DT
1979	4421	30	show	show	NN
1979	4421	31	stopper	stopper	NN
1979	4421	32	.	.	.
1979	4422	1	1	1	CD
1979	4422	2	roaster	roaster	VB
1979	4422	3	boneless	boneless	NNP
1979	4422	4	breast	breast	NN
1979	4422	5	3/4	3/4	CD
1979	4422	6	cup	cup	NN
1979	4422	7	whole	whole	JJ
1979	4422	8	milk	milk	NN
1979	4422	9	ricotta	ricotta	NN
1979	4422	10	1	1	CD
1979	4422	11	package	package	NN
1979	4422	12	(	(	-LRB-
1979	4422	13	3	3	CD
1979	4422	14	ounces	ounce	NNS
1979	4422	15	)	)	-RRB-
1979	4422	16	cream	cream	NN
1979	4422	17	cheese	cheese	NN
1979	4422	18	,	,	,
1979	4422	19	softened	soften	VBD
1979	4422	20	1	1	CD
1979	4422	21	egg	egg	NNP
1979	4422	22	yolk	yolk	NNP
1979	4422	23	1/4	1/4	CD
1979	4422	24	cup	cup	NN
1979	4422	25	grated	grate	VBD
1979	4422	26	Parmesan	Parmesan	NNP
1979	4422	27	cheese	cheese	NN
1979	4422	28	1/4	1/4	CD
1979	4422	29	cup	cup	NN
1979	4422	30	thinly	thinly	RB
1979	4422	31	sliced	slice	VBD
1979	4422	32	scallion	scallion	NN
1979	4422	33	1/4	1/4	CD
1979	4422	34	cup	cup	NN
1979	4422	35	minced	mince	VBD
1979	4422	36	fresh	fresh	JJ
1979	4422	37	parsley	parsley	NNP
1979	4422	38	1	1	CD
1979	4422	39	clove	clove	NNP
1979	4422	40	garlic	garlic	NNP
1979	4422	41	,	,	,
1979	4422	42	minced	mince	VBD
1979	4422	43	1/8	1/8	CD
1979	4422	44	teaspoon	teaspoon	NN
1979	4422	45	nutmeg	nutmeg	NNS
1979	4422	46	Salt	Salt	NNP
1979	4422	47	and	and	CC
1979	4422	48	ground	ground	NN
1979	4422	49	pepper	pepper	NN
1979	4422	50	to	to	TO
1979	4422	51	taste	taste	VB
1979	4422	52	1/4	1/4	CD
1979	4422	53	pound	pound	NN
1979	4422	54	sliced	slice	VBN
1979	4422	55	ham	ham	NN
1979	4422	56	3	3	CD
1979	4422	57	to	to	IN
1979	4422	58	4	4	CD
1979	4422	59	cups	cup	NNS
1979	4422	60	chicken	chicken	NN
1979	4422	61	broth	broth	NN
1979	4422	62	Place	Place	NNP
1979	4422	63	breast	breast	NN
1979	4422	64	halves	half	NNS
1979	4422	65	side	side	NN
1979	4422	66	by	by	IN
1979	4422	67	side	side	NN
1979	4422	68	between	between	IN
1979	4422	69	two	two	CD
1979	4422	70	sheets	sheet	NNS
1979	4422	71	of	of	IN
1979	4422	72	plastic	plastic	JJ
1979	4422	73	wrap	wrap	NN
1979	4422	74	and	and	CC
1979	4422	75	pound	pound	NN
1979	4422	76	to	to	IN
1979	4422	77	1/4	1/4	CD
1979	4422	78	"	"	``
1979	4422	79	thickness	thickness	NN
1979	4422	80	,	,	,
1979	4422	81	forming	form	VBG
1979	4422	82	an	an	DT
1979	4422	83	8	8	CD
1979	4422	84	"	"	NN
1979	4422	85	x	x	SYM
1979	4422	86	12	12	CD
1979	4422	87	"	"	``
1979	4422	88	rectangle	rectangle	NNP
1979	4422	89	.	.	.
1979	4423	1	In	in	IN
1979	4423	2	a	a	DT
1979	4423	3	mixing	mix	VBG
1979	4423	4	bowl	bowl	NN
1979	4423	5	combine	combine	NN
1979	4423	6	remaining	remain	VBG
1979	4423	7	ingredients	ingredient	NNS
1979	4423	8	except	except	IN
1979	4423	9	ham	ham	NN
1979	4423	10	and	and	CC
1979	4423	11	broth	broth	NN
1979	4423	12	.	.	.
1979	4424	1	Place	place	VB
1979	4424	2	breast	breast	NN
1979	4424	3	smooth	smooth	JJ
1979	4424	4	side	side	NN
1979	4424	5	down	down	RB
1979	4424	6	,	,	,
1979	4424	7	on	on	IN
1979	4424	8	a	a	DT
1979	4424	9	piece	piece	NN
1979	4424	10	of	of	IN
1979	4424	11	dampened	dampen	VBN
1979	4424	12	cheesecloth	cheesecloth	NN
1979	4424	13	.	.	.
1979	4425	1	Arrange	arrange	JJ
1979	4425	2	ham	ham	NN
1979	4425	3	slices	slice	NNS
1979	4425	4	over	over	IN
1979	4425	5	chicken	chicken	NN
1979	4425	6	breast	breast	NN
1979	4425	7	.	.	.
1979	4426	1	Spread	spread	NN
1979	4426	2	filling	fill	VBG
1979	4426	3	over	over	RP
1979	4426	4	ham	ham	NN
1979	4426	5	leaving	leave	VBG
1979	4426	6	a	a	DT
1979	4426	7	1/2-inch	1/2-inch	CD
1979	4426	8	border	border	NN
1979	4426	9	.	.	.
1979	4427	1	Carefully	carefully	RB
1979	4427	2	roll	roll	VB
1979	4427	3	breast	breast	NN
1979	4427	4	,	,	,
1979	4427	5	lengthwise	lengthwise	RB
1979	4427	6	,	,	,
1979	4427	7	jelly	jelly	NN
1979	4427	8	-	-	HYPH
1979	4427	9	roll	roll	NN
1979	4427	10	fashion	fashion	NN
1979	4427	11	around	around	IN
1979	4427	12	filling	fill	VBG
1979	4427	13	.	.	.
1979	4428	1	Wrap	wrap	VB
1979	4428	2	in	in	IN
1979	4428	3	cheesecloth	cheesecloth	NN
1979	4428	4	,	,	,
1979	4428	5	tie	tie	VB
1979	4428	6	ends	end	NNS
1979	4428	7	and	and	CC
1979	4428	8	in	in	IN
1979	4428	9	2	2	CD
1979	4428	10	to	to	TO
1979	4428	11	3	3	CD
1979	4428	12	places	place	NNS
1979	4428	13	in	in	IN
1979	4428	14	center	center	NN
1979	4428	15	.	.	.
1979	4429	1	Bring	bring	VB
1979	4429	2	broth	broth	NN
1979	4429	3	to	to	IN
1979	4429	4	a	a	DT
1979	4429	5	boil	boil	NN
1979	4429	6	in	in	IN
1979	4429	7	a	a	DT
1979	4429	8	large	large	JJ
1979	4429	9	saucepan	saucepan	NN
1979	4429	10	.	.	.
1979	4430	1	Add	add	VB
1979	4430	2	chicken	chicken	NN
1979	4430	3	and	and	CC
1979	4430	4	reduce	reduce	VB
1979	4430	5	heat	heat	NN
1979	4430	6	to	to	IN
1979	4430	7	low	low	JJ
1979	4430	8	.	.	.
1979	4431	1	Poach	Poach	NNP
1979	4431	2	chicken	chicken	NN
1979	4431	3	,	,	,
1979	4431	4	covered	cover	VBN
1979	4431	5	,	,	,
1979	4431	6	35	35	CD
1979	4431	7	minutes	minute	NNS
1979	4431	8	.	.	.
1979	4432	1	Remove	remove	VB
1979	4432	2	from	from	IN
1979	4432	3	pan	pan	NN
1979	4432	4	and	and	CC
1979	4432	5	let	let	VB
1979	4432	6	cool	cool	JJ
1979	4432	7	.	.	.
1979	4433	1	Remove	remove	VB
1979	4433	2	cheesecloth	cheesecloth	NN
1979	4433	3	and	and	CC
1979	4433	4	chill	chill	NN
1979	4433	5	.	.	.
1979	4434	1	Cut	cut	NN
1979	4434	2	chicken	chicken	NN
1979	4434	3	roll	roll	NN
1979	4434	4	in	in	IN
1979	4434	5	3/4-inch	3/4-inch	CD
1979	4434	6	slices	slice	NNS
1979	4434	7	and	and	CC
1979	4434	8	arrange	arrange	NN
1979	4434	9	over	over	RP
1979	4434	10	lettuce	lettuce	NN
1979	4434	11	or	or	CC
1979	4434	12	watercress	watercress	NN
1979	4434	13	.	.	.
1979	4435	1	CHICKEN	CHICKEN	NNS
1979	4435	2	BROCCOLI	broccoli	IN
1979	4435	3	CAKEServes	cakeserve	NNS
1979	4435	4	4	4	CD
1979	4435	5	-	-	SYM
1979	4435	6	6	6	CD
1979	4435	7	From	from	IN
1979	4435	8	the	the	DT
1979	4435	9	name	name	NN
1979	4435	10	,	,	,
1979	4435	11	you	-PRON-	PRP
1979	4435	12	'd	'd	MD
1979	4435	13	think	think	VB
1979	4435	14	this	this	DT
1979	4435	15	was	be	VBD
1979	4435	16	a	a	DT
1979	4435	17	very	very	RB
1979	4435	18	unusual	unusual	JJ
1979	4435	19	dessert	dessert	NN
1979	4435	20	,	,	,
1979	4435	21	but	but	CC
1979	4435	22	in	in	IN
1979	4435	23	fact	fact	NN
1979	4435	24	,	,	,
1979	4435	25	the	the	DT
1979	4435	26	cake	cake	NN
1979	4435	27	part	part	NN
1979	4435	28	of	of	IN
1979	4435	29	the	the	DT
1979	4435	30	name	name	NN
1979	4435	31	comes	come	VBZ
1979	4435	32	from	from	IN
1979	4435	33	its	-PRON-	PRP$
1979	4435	34	shape	shape	NN
1979	4435	35	,	,	,
1979	4435	36	not	not	RB
1979	4435	37	its	-PRON-	PRP$
1979	4435	38	taste	taste	NN
1979	4435	39	.	.	.
1979	4436	1	Although	although	IN
1979	4436	2	this	this	DT
1979	4436	3	takes	take	VBZ
1979	4436	4	awhile	awhile	RB
1979	4436	5	to	to	TO
1979	4436	6	make	make	VB
1979	4436	7	,	,	,
1979	4436	8	especially	especially	RB
1979	4436	9	the	the	DT
1979	4436	10	pancakes	pancake	NNS
1979	4436	11	,	,	,
1979	4436	12	I	-PRON-	PRP
1979	4436	13	've	have	VB
1979	4436	14	always	always	RB
1979	4436	15	felt	feel	VBN
1979	4436	16	it	-PRON-	PRP
1979	4436	17	was	be	VBD
1979	4436	18	well	well	RB
1979	4436	19	worth	worth	JJ
1979	4436	20	it	-PRON-	PRP
1979	4436	21	every	every	DT
1979	4436	22	time	time	NN
1979	4436	23	I	-PRON-	PRP
1979	4436	24	've	have	VB
1979	4436	25	made	make	VBN
1979	4436	26	it	-PRON-	PRP
1979	4436	27	.	.	.
1979	4437	1	Since	since	IN
1979	4437	2	you	-PRON-	PRP
1979	4437	3	can	can	MD
1979	4437	4	eat	eat	VB
1979	4437	5	this	this	DT
1979	4437	6	with	with	IN
1979	4437	7	just	just	RB
1979	4437	8	a	a	DT
1979	4437	9	fork	fork	NN
1979	4437	10	,	,	,
1979	4437	11	it	-PRON-	PRP
1979	4437	12	's	be	VBZ
1979	4437	13	particularly	particularly	RB
1979	4437	14	good	good	JJ
1979	4437	15	for	for	IN
1979	4437	16	a	a	DT
1979	4437	17	buffet	buffet	NN
1979	4437	18	meal	meal	NN
1979	4437	19	when	when	WRB
1979	4437	20	you	-PRON-	PRP
1979	4437	21	do	do	VBP
1979	4437	22	n't	not	RB
1979	4437	23	want	want	VB
1979	4437	24	your	-PRON-	PRP$
1979	4437	25	guests	guest	NNS
1979	4437	26	to	to	TO
1979	4437	27	have	have	VB
1979	4437	28	to	to	TO
1979	4437	29	cut	cut	VB
1979	4437	30	anything	anything	NN
1979	4437	31	while	while	IN
1979	4437	32	they	-PRON-	PRP
1979	4437	33	're	be	VBP
1979	4437	34	balancing	balance	VBG
1979	4437	35	food	food	NN
1979	4437	36	on	on	IN
1979	4437	37	their	-PRON-	PRP$
1979	4437	38	laps	lap	NNS
1979	4437	39	.	.	.
1979	4438	1	Sauce	sauce	NN
1979	4438	2	:	:	:
1979	4438	3	3	3	CD
1979	4438	4	tablespoons	tablespoon	NNS
1979	4438	5	butter	butter	NN
1979	4438	6	or	or	CC
1979	4438	7	margarine	margarine	NN
1979	4438	8	3	3	CD
1979	4438	9	tablespoons	tablespoon	NNS
1979	4438	10	flour	flour	NN
1979	4438	11	1	1	CD
1979	4438	12	1/2	1/2	CD
1979	4438	13	cups	cup	NNS
1979	4438	14	milk	milk	NN
1979	4438	15	1/4	1/4	CD
1979	4438	16	teaspoon	teaspoon	NN
1979	4438	17	salt	salt	NN
1979	4438	18	or	or	CC
1979	4438	19	to	to	TO
1979	4438	20	taste	taste	VB
1979	4438	21	1/8	1/8	CD
1979	4438	22	teaspoon	teaspoon	NN
1979	4438	23	ground	ground	NN
1979	4438	24	white	white	JJ
1979	4438	25	pepper	pepper	NN
1979	4438	26	1/8	1/8	CD
1979	4438	27	teaspoon	teaspoon	NN
1979	4438	28	nutmeg	nutmeg	NNS
1979	4438	29	In	in	IN
1979	4438	30	a	a	DT
1979	4438	31	saucepan	saucepan	NN
1979	4438	32	over	over	IN
1979	4438	33	medium	medium	JJ
1979	4438	34	heat	heat	NNP
1979	4438	35	,	,	,
1979	4438	36	melt	melt	NNP
1979	4438	37	butter	butter	NN
1979	4438	38	.	.	.
1979	4439	1	Blend	blend	NN
1979	4439	2	in	in	IN
1979	4439	3	flour	flour	NN
1979	4439	4	and	and	CC
1979	4439	5	cook	cook	NN
1979	4439	6	,	,	,
1979	4439	7	stirring	stir	VBG
1979	4439	8	for	for	IN
1979	4439	9	1	1	CD
1979	4439	10	minute	minute	NN
1979	4439	11	.	.	.
1979	4440	1	Add	add	VB
1979	4440	2	milk	milk	NN
1979	4440	3	and	and	CC
1979	4440	4	cook	cook	NN
1979	4440	5	,	,	,
1979	4440	6	stirring	stir	VBG
1979	4440	7	,	,	,
1979	4440	8	until	until	IN
1979	4440	9	sauce	sauce	NN
1979	4440	10	is	be	VBZ
1979	4440	11	smooth	smooth	JJ
1979	4440	12	and	and	CC
1979	4440	13	thickened	thicken	VBN
1979	4440	14	.	.	.
1979	4441	1	Add	add	VB
1979	4441	2	salt	salt	NN
1979	4441	3	,	,	,
1979	4441	4	pepper	pepper	NN
1979	4441	5	,	,	,
1979	4441	6	and	and	CC
1979	4441	7	nutmeg	nutmeg	NNP
1979	4441	8	.	.	.
1979	4442	1	Filling	fill	VBG
1979	4442	2	:	:	:
1979	4442	3	When	when	WRB
1979	4442	4	choosing	choose	VBG
1979	4442	5	the	the	DT
1979	4442	6	broccoli	broccoli	NN
1979	4442	7	for	for	IN
1979	4442	8	the	the	DT
1979	4442	9	filling	filling	NN
1979	4442	10	,	,	,
1979	4442	11	look	look	VB
1979	4442	12	for	for	IN
1979	4442	13	firm	firm	JJ
1979	4442	14	,	,	,
1979	4442	15	compact	compact	JJ
1979	4442	16	clusters	cluster	NNS
1979	4442	17	of	of	IN
1979	4442	18	small	small	JJ
1979	4442	19	flower	flower	NN
1979	4442	20	buds	bud	NNS
1979	4442	21	with	with	IN
1979	4442	22	none	none	NN
1979	4442	23	opened	open	VBN
1979	4442	24	enough	enough	RB
1979	4442	25	to	to	TO
1979	4442	26	show	show	VB
1979	4442	27	the	the	DT
1979	4442	28	bright	bright	JJ
1979	4442	29	yellow	yellow	JJ
1979	4442	30	flower	flower	NN
1979	4442	31	.	.	.
1979	4443	1	If	if	IN
1979	4443	2	you	-PRON-	PRP
1979	4443	3	can	can	MD
1979	4443	4	see	see	VB
1979	4443	5	any	any	DT
1979	4443	6	yellow	yellow	NN
1979	4443	7	in	in	IN
1979	4443	8	the	the	DT
1979	4443	9	buds	bud	NNS
1979	4443	10	,	,	,
1979	4443	11	the	the	DT
1979	4443	12	broccoli	broccoli	NN
1979	4443	13	is	be	VBZ
1979	4443	14	overmature	overmature	JJ
1979	4443	15	.	.	.
1979	4444	1	Broccoli	Broccoli	NNP
1979	4444	2	is	be	VBZ
1979	4444	3	at	at	IN
1979	4444	4	its	-PRON-	PRP$
1979	4444	5	best	good	JJS
1979	4444	6	when	when	WRB
1979	4444	7	the	the	DT
1979	4444	8	bud	bud	NN
1979	4444	9	clusters	cluster	NNS
1979	4444	10	are	be	VBP
1979	4444	11	dark	dark	JJ
1979	4444	12	green	green	JJ
1979	4444	13	or	or	CC
1979	4444	14	sage	sage	NN
1979	4444	15	green	green	JJ
1979	4444	16	,	,	,
1979	4444	17	or	or	CC
1979	4444	18	even	even	RB
1979	4444	19	green	green	JJ
1979	4444	20	with	with	IN
1979	4444	21	a	a	DT
1979	4444	22	decidedly	decidedly	RB
1979	4444	23	purplish	purplish	JJ
1979	4444	24	cast	cast	NN
1979	4444	25	.	.	.
1979	4445	1	3	3	CD
1979	4445	2	tablespoons	tablespoon	NNS
1979	4445	3	butter	butter	NN
1979	4445	4	or	or	CC
1979	4445	5	margarine	margarine	NN
1979	4445	6	2	2	CD
1979	4445	7	cups	cup	NNS
1979	4445	8	broccoli	broccoli	NNP
1979	4445	9	,	,	,
1979	4445	10	cooked	cook	VBN
1979	4445	11	and	and	CC
1979	4445	12	chopped	chop	VBN
1979	4445	13	(	(	-LRB-
1979	4445	14	Once	once	RB
1979	4445	15	when	when	WRB
1979	4445	16	I	-PRON-	PRP
1979	4445	17	did	do	VBD
1979	4445	18	n't	not	RB
1979	4445	19	have	have	VB
1979	4445	20	enough	enough	JJ
1979	4445	21	broccoli	broccoli	NN
1979	4445	22	on	on	IN
1979	4445	23	hand	hand	NN
1979	4445	24	,	,	,
1979	4445	25	I	-PRON-	PRP
1979	4445	26	rounded	round	VBD
1979	4445	27	it	-PRON-	PRP
1979	4445	28	out	out	RP
1979	4445	29	with	with	IN
1979	4445	30	green	green	JJ
1979	4445	31	peas	pea	NNS
1979	4445	32	and	and	CC
1979	4445	33	it	-PRON-	PRP
1979	4445	34	was	be	VBD
1979	4445	35	great	great	JJ
1979	4445	36	.	.	.
1979	4445	37	)	)	-RRB-
1979	4446	1	1/3	1/3	CD
1979	4446	2	cup	cup	NN
1979	4446	3	grated	grate	VBN
1979	4446	4	Parmesan	Parmesan	NNP
1979	4446	5	cheese	cheese	NN
1979	4446	6	1/4	1/4	CD
1979	4446	7	teaspoon	teaspoon	NN
1979	4446	8	salt	salt	NN
1979	4446	9	or	or	CC
1979	4446	10	to	to	TO
1979	4446	11	taste	taste	VB
1979	4446	12	1/8	1/8	CD
1979	4446	13	teaspoon	teaspoon	NN
1979	4446	14	ground	ground	NN
1979	4446	15	pepper	pepper	NN
1979	4446	16	1/8	1/8	CD
1979	4446	17	teaspoon	teaspoon	NN
1979	4446	18	nutmeg	nutmeg	NNP
1979	4446	19	1	1	CD
1979	4446	20	-	-	HYPH
1979	4446	21	1/2	1/2	CD
1979	4446	22	cups	cup	NNS
1979	4446	23	finely	finely	RB
1979	4446	24	chopped	chop	VBD
1979	4446	25	cooked	cooked	JJ
1979	4446	26	chicken	chicken	NN
1979	4446	27	1/3	1/3	CD
1979	4446	28	cup	cup	NN
1979	4446	29	grated	grate	VBD
1979	4446	30	Swiss	swiss	JJ
1979	4446	31	cheese	cheese	NN
1979	4446	32	6	6	CD
1979	4446	33	pancakes	pancake	NNS
1979	4446	34	,	,	,
1979	4446	35	each	each	DT
1979	4446	36	a	a	DT
1979	4446	37	little	little	JJ
1979	4446	38	less	less	JJR
1979	4446	39	than	than	IN
1979	4446	40	7-inches	7-inches	CD
1979	4446	41	wide	wide	JJ
1979	4446	42	and	and	CC
1979	4446	43	about	about	RB
1979	4446	44	1/4-inch	1/4-inch	CD
1979	4446	45	thick	thick	JJ
1979	4446	46	.	.	.
1979	4447	1	(	(	-LRB-
1979	4447	2	The	the	DT
1979	4447	3	thicker	thick	JJR
1979	4447	4	the	the	DT
1979	4447	5	pancake	pancake	NN
1979	4447	6	,	,	,
1979	4447	7	the	the	DT
1979	4447	8	taller	tall	JJR
1979	4447	9	the	the	DT
1979	4447	10	"	"	``
1979	4447	11	cake	cake	NN
1979	4447	12	"	"	''
1979	4447	13	.	.	.
1979	4448	1	Use	use	VB
1979	4448	2	your	-PRON-	PRP$
1979	4448	3	favorite	favorite	JJ
1979	4448	4	recipe	recipe	NN
1979	4448	5	or	or	CC
1979	4448	6	mix	mix	NN
1979	4448	7	.	.	.
1979	4448	8	)	)	-RRB-
1979	4449	1	In	in	IN
1979	4449	2	a	a	DT
1979	4449	3	saucepan	saucepan	NN
1979	4449	4	over	over	IN
1979	4449	5	medium	medium	JJ
1979	4449	6	heat	heat	NNP
1979	4449	7	,	,	,
1979	4449	8	melt	melt	NNP
1979	4449	9	butter	butter	NN
1979	4449	10	.	.	.
1979	4450	1	Stir	stir	VB
1979	4450	2	in	in	IN
1979	4450	3	broccoli	broccoli	NNP
1979	4450	4	,	,	,
1979	4450	5	Parmesan	Parmesan	NNP
1979	4450	6	,	,	,
1979	4450	7	salt	salt	NN
1979	4450	8	,	,	,
1979	4450	9	pepper	pepper	NN
1979	4450	10	,	,	,
1979	4450	11	nutmeg	nutmeg	NN
1979	4450	12	and	and	CC
1979	4450	13	chicken	chicken	NN
1979	4450	14	.	.	.
1979	4451	1	(	(	-LRB-
1979	4451	2	You	-PRON-	PRP
1979	4451	3	can	can	MD
1979	4451	4	stop	stop	VB
1979	4451	5	at	at	IN
1979	4451	6	this	this	DT
1979	4451	7	point	point	NN
1979	4451	8	the	the	DT
1979	4451	9	night	night	NN
1979	4451	10	before	before	RB
1979	4451	11	,	,	,
1979	4451	12	but	but	CC
1979	4451	13	remember	remember	VB
1979	4451	14	to	to	TO
1979	4451	15	bake	bake	VB
1979	4451	16	the	the	DT
1979	4451	17	"	"	``
1979	4451	18	cake	cake	NN
1979	4451	19	"	"	''
1979	4451	20	longer	long	RBR
1979	4451	21	since	since	IN
1979	4451	22	the	the	DT
1979	4451	23	ingredients	ingredient	NNS
1979	4451	24	will	will	MD
1979	4451	25	be	be	VB
1979	4451	26	cold	cold	JJ
1979	4451	27	from	from	IN
1979	4451	28	being	be	VBG
1979	4451	29	in	in	IN
1979	4451	30	the	the	DT
1979	4451	31	refrigerator	refrigerator	NN
1979	4451	32	.	.	.
1979	4451	33	)	)	-RRB-
1979	4452	1	Preheat	preheat	NN
1979	4452	2	oven	oven	VBD
1979	4452	3	to	to	IN
1979	4452	4	375oF.	375oF.	.
1979	4453	1	To	to	TO
1979	4453	2	assemble	assemble	VB
1979	4453	3	`	`	''
1979	4453	4	`	`	''
1979	4453	5	cake	cake	NN
1979	4453	6	,	,	,
1979	4453	7	"	"	''
1979	4453	8	butter	butter	VB
1979	4453	9	a	a	DT
1979	4453	10	cookie	cookie	NN
1979	4453	11	sheet	sheet	NN
1979	4453	12	and	and	CC
1979	4453	13	place	place	VB
1979	4453	14	a	a	DT
1979	4453	15	pancake	pancake	NN
1979	4453	16	on	on	IN
1979	4453	17	it	-PRON-	PRP
1979	4453	18	.	.	.
1979	4454	1	Spread	spread	VB
1979	4454	2	with	with	IN
1979	4454	3	part	part	NN
1979	4454	4	of	of	IN
1979	4454	5	the	the	DT
1979	4454	6	broccoli	broccoli	NNP
1979	4454	7	filling	fill	VBG
1979	4454	8	.	.	.
1979	4455	1	Repeat	repeat	NN
1979	4455	2	layers	layer	NNS
1979	4455	3	,	,	,
1979	4455	4	ending	end	VBG
1979	4455	5	with	with	IN
1979	4455	6	a	a	DT
1979	4455	7	pancake	pancake	NN
1979	4455	8	.	.	.
1979	4456	1	Pour	pour	NN
1979	4456	2	sauce	sauce	NN
1979	4456	3	over	over	IN
1979	4456	4	the	the	DT
1979	4456	5	top	top	NN
1979	4456	6	and	and	CC
1979	4456	7	sprinkle	sprinkle	VB
1979	4456	8	with	with	IN
1979	4456	9	Swiss	swiss	JJ
1979	4456	10	cheese	cheese	NN
1979	4456	11	.	.	.
1979	4457	1	Bake	bake	VB
1979	4457	2	for	for	IN
1979	4457	3	15	15	CD
1979	4457	4	minutes	minute	NNS
1979	4457	5	(	(	-LRB-
1979	4457	6	or	or	CC
1979	4457	7	25	25	CD
1979	4457	8	minutes	minute	NNS
1979	4457	9	if	if	IN
1979	4457	10	ingredients	ingredient	NNS
1979	4457	11	were	be	VBD
1979	4457	12	refrigerated	refrigerate	VBN
1979	4457	13	)	)	-RRB-
1979	4457	14	.	.	.
1979	4458	1	Place	place	NN
1979	4458	2	under	under	IN
1979	4458	3	a	a	DT
1979	4458	4	hot	hot	JJ
1979	4458	5	broiler	broiler	NN
1979	4458	6	and	and	CC
1979	4458	7	broil	broil	NN
1979	4458	8	until	until	IN
1979	4458	9	cheese	cheese	NN
1979	4458	10	is	be	VBZ
1979	4458	11	lightly	lightly	RB
1979	4458	12	browned	brown	VBN
1979	4458	13	.	.	.
1979	4459	1	To	to	TO
1979	4459	2	serve	serve	VB
1979	4459	3	,	,	,
1979	4459	4	cut	cut	VBN
1979	4459	5	into	into	IN
1979	4459	6	wedges	wedge	NNS
1979	4459	7	.	.	.
1979	4460	1	CHICKEN	CHICKEN	NNP
1979	4460	2	FONDUE	FONDUE	NNP
1979	4460	3	IServes	IServes	NNP
1979	4460	4	4	4	CD
1979	4460	5	I	-PRON-	PRP
1979	4460	6	have	have	VBP
1979	4460	7	n't	not	RB
1979	4460	8	seen	see	VBN
1979	4460	9	anyone	anyone	NN
1979	4460	10	use	use	VB
1979	4460	11	a	a	DT
1979	4460	12	fondue	fondue	JJ
1979	4460	13	pot	pot	NN
1979	4460	14	for	for	IN
1979	4460	15	a	a	DT
1979	4460	16	long	long	JJ
1979	4460	17	time	time	NN
1979	4460	18	,	,	,
1979	4460	19	but	but	CC
1979	4460	20	it	-PRON-	PRP
1979	4460	21	's	be	VBZ
1979	4460	22	still	still	RB
1979	4460	23	a	a	DT
1979	4460	24	great	great	JJ
1979	4460	25	way	way	NN
1979	4460	26	to	to	TO
1979	4460	27	serve	serve	VB
1979	4460	28	chicken	chicken	NN
1979	4460	29	,	,	,
1979	4460	30	and	and	CC
1979	4460	31	it	-PRON-	PRP
1979	4460	32	's	be	VBZ
1979	4460	33	a	a	DT
1979	4460	34	fun	fun	JJ
1979	4460	35	and	and	CC
1979	4460	36	informal	informal	JJ
1979	4460	37	way	way	NN
1979	4460	38	to	to	TO
1979	4460	39	entertain	entertain	VB
1979	4460	40	.	.	.
1979	4461	1	Maybe	maybe	RB
1979	4461	2	it	-PRON-	PRP
1979	4461	3	's	be	VBZ
1979	4461	4	time	time	NN
1979	4461	5	to	to	TO
1979	4461	6	remember	remember	VB
1979	4461	7	this	this	DT
1979	4461	8	once	once	RB
1979	4461	9	-	-	HYPH
1979	4461	10	popular	popular	JJ
1979	4461	11	way	way	NN
1979	4461	12	of	of	IN
1979	4461	13	cooking	cooking	NN
1979	4461	14	.	.	.
1979	4462	1	The	the	DT
1979	4462	2	first	first	JJ
1979	4462	3	version	version	NN
1979	4462	4	is	be	VBZ
1979	4462	5	a	a	DT
1979	4462	6	new	new	JJ
1979	4462	7	,	,	,
1979	4462	8	low	low	JJ
1979	4462	9	-	-	HYPH
1979	4462	10	calorie	calorie	NN
1979	4462	11	version	version	NN
1979	4462	12	.	.	.
1979	4463	1	The	the	DT
1979	4463	2	second	second	JJ
1979	4463	3	is	be	VBZ
1979	4463	4	more	more	RBR
1979	4463	5	traditional	traditional	JJ
1979	4463	6	.	.	.
1979	4464	1	4	4	CD
1979	4464	2	skinless	skinless	NN
1979	4464	3	,	,	,
1979	4464	4	boneless	boneless	NN
1979	4464	5	chicken	chicken	NN
1979	4464	6	breast	breast	NN
1979	4464	7	halves	half	NNS
1979	4464	8	1/2	1/2	CD
1979	4464	9	teaspoon	teaspoon	NN
1979	4464	10	salt	salt	NN
1979	4464	11	or	or	CC
1979	4464	12	to	to	TO
1979	4464	13	taste	taste	VB
1979	4464	14	1/4	1/4	CD
1979	4464	15	teaspoon	teaspoon	NN
1979	4464	16	ground	ground	NN
1979	4464	17	pepper	pepper	NN
1979	4464	18	4	4	CD
1979	4464	19	cans	can	NNS
1979	4464	20	(	(	-LRB-
1979	4464	21	13	13	CD
1979	4464	22	-	-	SYM
1979	4464	23	3/4	3/4	CD
1979	4464	24	ounces	ounce	NNS
1979	4464	25	each	each	DT
1979	4464	26	)	)	-RRB-
1979	4464	27	chicken	chicken	NN
1979	4464	28	broth	broth	NN
1979	4464	29	1	1	CD
1979	4464	30	bottle	bottle	NN
1979	4464	31	(	(	-LRB-
1979	4464	32	12-ounces	12-ounces	CD
1979	4464	33	)	)	-RRB-
1979	4464	34	chili	chili	NNP
1979	4464	35	sauce	sauce	NN
1979	4464	36	1/2	1/2	CD
1979	4464	37	cup	cup	NN
1979	4464	38	mayonnaise	mayonnaise	NN
1979	4464	39	or	or	CC
1979	4464	40	salad	salad	NN
1979	4464	41	dressing	dress	VBG
1979	4464	42	1	1	CD
1979	4464	43	tablespoon	tablespoon	NN
1979	4464	44	finely	finely	RB
1979	4464	45	chopped	chop	VBD
1979	4464	46	onion	onion	NN
1979	4464	47	1/4	1/4	CD
1979	4464	48	clove	clove	NNP
1979	4464	49	garlic	garlic	NNP
1979	4464	50	,	,	,
1979	4464	51	minced	mince	VBD
1979	4464	52	Cut	Cut	NNP
1979	4464	53	each	each	DT
1979	4464	54	breast	breast	NN
1979	4464	55	in	in	IN
1979	4464	56	one	one	CD
1979	4464	57	-	-	HYPH
1979	4464	58	inch	inch	NN
1979	4464	59	cubes	cube	NNS
1979	4464	60	.	.	.
1979	4465	1	Sprinkle	sprinkle	VB
1979	4465	2	salt	salt	NN
1979	4465	3	and	and	CC
1979	4465	4	pepper	pepper	NN
1979	4465	5	on	on	IN
1979	4465	6	chicken	chicken	NN
1979	4465	7	.	.	.
1979	4466	1	Bring	bring	VB
1979	4466	2	broth	broth	NN
1979	4466	3	to	to	IN
1979	4466	4	boiling	boil	VBG
1979	4466	5	in	in	RP
1979	4466	6	fondue	fondue	JJ
1979	4466	7	pot	pot	NN
1979	4466	8	and	and	CC
1979	4466	9	keep	keep	VB
1979	4466	10	at	at	IN
1979	4466	11	that	that	DT
1979	4466	12	temperature	temperature	NN
1979	4466	13	.	.	.
1979	4467	1	Provide	provide	VB
1979	4467	2	each	each	DT
1979	4467	3	guest	guest	NN
1979	4467	4	with	with	IN
1979	4467	5	portion	portion	NN
1979	4467	6	of	of	IN
1979	4467	7	chicken	chicken	NN
1979	4467	8	and	and	CC
1979	4467	9	fondue	fondue	JJ
1979	4467	10	fork	fork	NN
1979	4467	11	as	as	RB
1979	4467	12	well	well	RB
1979	4467	13	as	as	IN
1979	4467	14	fork	fork	NN
1979	4467	15	for	for	IN
1979	4467	16	eating	eat	VBG
1979	4467	17	.	.	.
1979	4468	1	Each	each	DT
1979	4468	2	guest	guest	NN
1979	4468	3	cooks	cook	VBZ
1979	4468	4	own	own	VBP
1979	4468	5	chicken	chicken	NN
1979	4468	6	on	on	IN
1979	4468	7	fondue	fondue	JJ
1979	4468	8	fork	fork	NN
1979	4468	9	by	by	IN
1979	4468	10	holding	hold	VBG
1979	4468	11	in	in	RP
1979	4468	12	boiling	boil	VBG
1979	4468	13	broth	broth	NN
1979	4468	14	about	about	RB
1979	4468	15	1	1	CD
1979	4468	16	minute	minute	NN
1979	4468	17	,	,	,
1979	4468	18	or	or	CC
1979	4468	19	until	until	IN
1979	4468	20	done	do	VBN
1979	4468	21	.	.	.
1979	4469	1	In	in	IN
1979	4469	2	a	a	DT
1979	4469	3	small	small	JJ
1979	4469	4	bowl	bowl	NN
1979	4469	5	mix	mix	NN
1979	4469	6	remaining	remain	VBG
1979	4469	7	ingredients	ingredient	NNS
1979	4469	8	as	as	IN
1979	4469	9	sauce	sauce	NN
1979	4469	10	for	for	IN
1979	4469	11	dipping	dip	VBG
1979	4469	12	after	after	IN
1979	4469	13	cooking	cooking	NN
1979	4469	14	.	.	.
1979	4470	1	CHICKEN	CHICKEN	NNP
1979	4470	2	FONDUE	FONDUE	NNP
1979	4470	3	IIServes	IIServes	NNP
1979	4470	4	4	4	CD
1979	4470	5	4	4	CD
1979	4470	6	skinless	skinless	NN
1979	4470	7	and	and	CC
1979	4470	8	boneless	boneless	NN
1979	4470	9	chicken	chicken	NN
1979	4470	10	breast	breast	NN
1979	4470	11	halves	halve	VBZ
1979	4470	12	1	1	CD
1979	4470	13	-	-	SYM
1979	4470	14	1/2	1/2	CD
1979	4470	15	pints	pint	NNS
1979	4470	16	oil	oil	NN
1979	4470	17	1	1	CD
1979	4470	18	1/2	1/2	CD
1979	4470	19	teaspoon	teaspoon	NN
1979	4470	20	salt	salt	NN
1979	4470	21	or	or	CC
1979	4470	22	to	to	TO
1979	4470	23	taste	taste	VB
1979	4470	24	1/4	1/4	CD
1979	4470	25	teaspoon	teaspoon	NN
1979	4470	26	ground	ground	NN
1979	4470	27	pepper	pepper	NN
1979	4470	28	2	2	CD
1979	4470	29	eggs	egg	NNS
1979	4470	30	,	,	,
1979	4470	31	beaten	beat	VBN
1979	4470	32	1	1	CD
1979	4470	33	cup	cup	NN
1979	4470	34	water	water	NN
1979	4470	35	3	3	CD
1979	4470	36	tablespoons	tablespoon	NNS
1979	4470	37	sesame	sesame	VBP
1979	4470	38	seed	seed	NN
1979	4470	39	1	1	CD
1979	4470	40	-	-	SYM
1979	4470	41	1/2	1/2	CD
1979	4470	42	cups	cup	NNS
1979	4470	43	flour	flour	NN
1979	4470	44	Cut	Cut	NNP
1979	4470	45	chicken	chicken	NN
1979	4470	46	breasts	breast	NNS
1979	4470	47	into	into	IN
1979	4470	48	1-inch	1-inch	CD
1979	4470	49	cubes	cube	NNS
1979	4470	50	.	.	.
1979	4471	1	Bring	bring	VB
1979	4471	2	oil	oil	NN
1979	4471	3	to	to	IN
1979	4471	4	boiling	boiling	NN
1979	4471	5	point	point	NN
1979	4471	6	in	in	IN
1979	4471	7	fondue	fondue	JJ
1979	4471	8	pot	pot	NN
1979	4471	9	and	and	CC
1979	4471	10	keep	keep	VB
1979	4471	11	at	at	IN
1979	4471	12	that	that	DT
1979	4471	13	temperature	temperature	NN
1979	4471	14	.	.	.
1979	4472	1	Sprinkle	sprinkle	VB
1979	4472	2	1/2	1/2	CD
1979	4472	3	teaspoon	teaspoon	NN
1979	4472	4	of	of	IN
1979	4472	5	the	the	DT
1979	4472	6	salt	salt	NN
1979	4472	7	and	and	CC
1979	4472	8	the	the	DT
1979	4472	9	pepper	pepper	NN
1979	4472	10	on	on	IN
1979	4472	11	chicken	chicken	NN
1979	4472	12	.	.	.
1979	4473	1	In	in	IN
1979	4473	2	a	a	DT
1979	4473	3	mixing	mix	VBG
1979	4473	4	bowl	bowl	NN
1979	4473	5	combine	combine	NN
1979	4473	6	remaining	remain	VBG
1979	4473	7	salt	salt	NN
1979	4473	8	,	,	,
1979	4473	9	eggs	egg	NNS
1979	4473	10	,	,	,
1979	4473	11	water	water	NN
1979	4473	12	,	,	,
1979	4473	13	remaining	remain	VBG
1979	4473	14	2	2	CD
1979	4473	15	teaspoons	teaspoon	NNS
1979	4473	16	salt	salt	NN
1979	4473	17	,	,	,
1979	4473	18	sesame	sesame	NN
1979	4473	19	seed	seed	NN
1979	4473	20	and	and	CC
1979	4473	21	flour	flour	NN
1979	4473	22	to	to	TO
1979	4473	23	make	make	VB
1979	4473	24	a	a	DT
1979	4473	25	batter	batter	NN
1979	4473	26	.	.	.
1979	4474	1	Provide	provide	VB
1979	4474	2	each	each	DT
1979	4474	3	guest	guest	NN
1979	4474	4	with	with	IN
1979	4474	5	fondue	fondue	JJ
1979	4474	6	fork	fork	NN
1979	4474	7	as	as	RB
1979	4474	8	well	well	RB
1979	4474	9	as	as	IN
1979	4474	10	fork	fork	NN
1979	4474	11	for	for	IN
1979	4474	12	eating	eat	VBG
1979	4474	13	.	.	.
1979	4475	1	Each	each	DT
1979	4475	2	guest	guest	NN
1979	4475	3	cooks	cook	VBZ
1979	4475	4	own	own	VBP
1979	4475	5	chicken	chicken	NN
1979	4475	6	on	on	IN
1979	4475	7	fondue	fondue	JJ
1979	4475	8	fork	fork	NN
1979	4475	9	by	by	IN
1979	4475	10	dipping	dip	VBG
1979	4475	11	into	into	IN
1979	4475	12	batter	batter	NN
1979	4475	13	and	and	CC
1979	4475	14	then	then	RB
1979	4475	15	holding	hold	VBG
1979	4475	16	in	in	RP
1979	4475	17	hot	hot	JJ
1979	4475	18	oil	oil	NN
1979	4475	19	approximately	approximately	RB
1979	4475	20	1	1	CD
1979	4475	21	minute	minute	NN
1979	4475	22	,	,	,
1979	4475	23	or	or	CC
1979	4475	24	until	until	IN
1979	4475	25	done	do	VBN
1979	4475	26	.	.	.
1979	4476	1	Serve	serve	VB
1979	4476	2	with	with	IN
1979	4476	3	a	a	DT
1979	4476	4	variety	variety	NN
1979	4476	5	of	of	IN
1979	4476	6	dips	dip	NNS
1979	4476	7	.	.	.
1979	4477	1	Any	any	DT
1979	4477	2	barbecue	barbecue	NNP
1979	4477	3	sauce	sauce	NN
1979	4477	4	makes	make	VBZ
1979	4477	5	a	a	DT
1979	4477	6	good	good	JJ
1979	4477	7	dip	dip	NN
1979	4477	8	.	.	.
1979	4478	1	I	-PRON-	PRP
1979	4478	2	also	also	RB
1979	4478	3	recommend	recommend	VBP
1979	4478	4	the	the	DT
1979	4478	5	Dill	Dill	NNP
1979	4478	6	Dip	Dip	NNP
1979	4478	7	and	and	CC
1979	4478	8	Orange	Orange	NNP
1979	4478	9	Dip	Dip	NNP
1979	4478	10	.	.	.
1979	4479	1	DILL	DILL	NNP
1979	4479	2	DIP	DIP	NNP
1979	4479	3	Makes	make	VBZ
1979	4479	4	1	1	CD
1979	4479	5	cup	cup	NN
1979	4479	6	1/2	1/2	CD
1979	4479	7	cup	cup	NN
1979	4479	8	mayonnaise	mayonnaise	NN
1979	4479	9	or	or	CC
1979	4479	10	salad	salad	NN
1979	4479	11	dressing	dress	VBG
1979	4479	12	1/2	1/2	CD
1979	4479	13	cup	cup	NN
1979	4479	14	sour	sour	JJ
1979	4479	15	cream	cream	NN
1979	4479	16	1	1	CD
1979	4479	17	teaspoon	teaspoon	NN
1979	4479	18	fresh	fresh	JJ
1979	4479	19	lemon	lemon	NN
1979	4479	20	juice	juice	NN
1979	4479	21	2	2	CD
1979	4479	22	teaspoons	teaspoon	NNS
1979	4479	23	finely	finely	RB
1979	4479	24	chopped	chop	VBD
1979	4479	25	onion	onion	NN
1979	4479	26	1/2	1/2	CD
1979	4479	27	teaspoon	teaspoon	NN
1979	4479	28	salt	salt	NN
1979	4479	29	or	or	CC
1979	4479	30	to	to	TO
1979	4479	31	taste	taste	VB
1979	4479	32	1/2	1/2	CD
1979	4479	33	teaspoon	teaspoon	NN
1979	4479	34	dry	dry	JJ
1979	4479	35	mustard	mustard	NN
1979	4479	36	1/2	1/2	CD
1979	4479	37	teaspoon	teaspoon	NN
1979	4479	38	dill	dill	NN
1979	4479	39	seed	seed	NN
1979	4479	40	In	in	IN
1979	4479	41	a	a	DT
1979	4479	42	small	small	JJ
1979	4479	43	bowl	bowl	NN
1979	4479	44	combine	combine	VBP
1979	4479	45	all	all	DT
1979	4479	46	ingredients	ingredient	NNS
1979	4479	47	and	and	CC
1979	4479	48	stir	stir	VB
1979	4479	49	until	until	IN
1979	4479	50	blended	blend	VBN
1979	4479	51	.	.	.
1979	4480	1	ORANGE	ORANGE	NNP
1979	4480	2	DIP	DIP	NNP
1979	4480	3	Makes	make	VBZ
1979	4480	4	1	1	CD
1979	4480	5	cup	cup	NN
1979	4480	6	1	1	CD
1979	4480	7	can	can	NN
1979	4480	8	(	(	-LRB-
1979	4480	9	6-ounces	6-ounces	CD
1979	4480	10	)	)	-RRB-
1979	4480	11	orange	orange	NNP
1979	4480	12	juice	juice	NN
1979	4480	13	concentrate	concentrate	VBP
1979	4480	14	3	3	CD
1979	4480	15	tablespoons	tablespoon	NNS
1979	4480	16	oil	oil	NN
1979	4480	17	1	1	CD
1979	4480	18	tablespoon	tablespoon	NN
1979	4480	19	vinegar	vinegar	NN
1979	4480	20	1	1	CD
1979	4480	21	tablespoon	tablespoon	NN
1979	4480	22	sugar	sugar	NN
1979	4480	23	1/4	1/4	CD
1979	4480	24	teaspoon	teaspoon	NN
1979	4480	25	dry	dry	JJ
1979	4480	26	mustard	mustard	NN
1979	4480	27	1/4	1/4	CD
1979	4480	28	teaspoon	teaspoon	NN
1979	4480	29	salt	salt	NN
1979	4480	30	or	or	CC
1979	4480	31	to	to	TO
1979	4480	32	taste	taste	VB
1979	4480	33	1/8	1/8	CD
1979	4480	34	teaspoon	teaspoon	NN
1979	4480	35	Tabasco	Tabasco	NNP
1979	4480	36	In	in	IN
1979	4480	37	a	a	DT
1979	4480	38	blender	blender	NN
1979	4480	39	or	or	CC
1979	4480	40	food	food	NN
1979	4480	41	processor	processor	NN
1979	4480	42	combine	combine	VB
1979	4480	43	all	all	DT
1979	4480	44	ingredients	ingredient	NNS
1979	4480	45	.	.	.
1979	4481	1	Blend	blend	NN
1979	4481	2	at	at	IN
1979	4481	3	speed	speed	NN
1979	4481	4	for	for	IN
1979	4481	5	5	5	CD
1979	4481	6	seconds	second	NNS
1979	4481	7	or	or	CC
1979	4481	8	until	until	IN
1979	4481	9	smooth	smooth	JJ
1979	4481	10	.	.	.
1979	4482	1	Food	Food	NNP
1979	4482	2	Tip	Tip	NNP
1979	4482	3	:	:	:
1979	4482	4	Use	use	VB
1979	4482	5	leftover	leftover	NN
1979	4482	6	orange	orange	NN
1979	4482	7	or	or	CC
1979	4482	8	dill	dill	NN
1979	4482	9	dip	dip	NN
1979	4482	10	for	for	IN
1979	4482	11	fresh	fresh	JJ
1979	4482	12	vegetable	vegetable	NN
1979	4482	13	such	such	JJ
1979	4482	14	as	as	IN
1979	4482	15	cauliflower	cauliflower	NN
1979	4482	16	,	,	,
1979	4482	17	broccoli	broccoli	NNP
1979	4482	18	,	,	,
1979	4482	19	carrots	carrot	NNS
1979	4482	20	or	or	CC
1979	4482	21	celery	celery	NN
1979	4482	22	.	.	.
1979	4483	1	CHICKEN	CHICKEN	NNP
1979	4483	2	KIEV	KIEV	NNP
1979	4483	3	Serves	serve	VBZ
1979	4483	4	4	4	CD
1979	4483	5	Frank	Frank	NNP
1979	4483	6	and	and	CC
1979	4483	7	I	-PRON-	PRP
1979	4483	8	had	have	VBD
1979	4483	9	this	this	DT
1979	4483	10	in	in	IN
1979	4483	11	a	a	DT
1979	4483	12	restaurant	restaurant	NN
1979	4483	13	in	in	IN
1979	4483	14	Moscow	Moscow	NNP
1979	4483	15	back	back	RB
1979	4483	16	in	in	IN
1979	4483	17	1988	1988	CD
1979	4483	18	.	.	.
1979	4484	1	We	-PRON-	PRP
1979	4484	2	happened	happen	VBD
1979	4484	3	to	to	TO
1979	4484	4	be	be	VB
1979	4484	5	there	there	RB
1979	4484	6	because	because	IN
1979	4484	7	the	the	DT
1979	4484	8	Soviet	Soviet	NNP
1979	4484	9	Government	Government	NNP
1979	4484	10	had	have	VBD
1979	4484	11	invited	invite	VBN
1979	4484	12	Frank	Frank	NNP
1979	4484	13	and	and	CC
1979	4484	14	his	-PRON-	PRP$
1979	4484	15	CEO	ceo	NN
1979	4484	16	,	,	,
1979	4484	17	Don	Don	NNP
1979	4484	18	Mabe	Mabe	NNP
1979	4484	19	,	,	,
1979	4484	20	to	to	TO
1979	4484	21	give	give	VB
1979	4484	22	them	-PRON-	PRP
1979	4484	23	tips	tip	NNS
1979	4484	24	on	on	IN
1979	4484	25	producing	produce	VBG
1979	4484	26	plumper	plumper	NN
1979	4484	27	chicken	chicken	NN
1979	4484	28	.	.	.
1979	4485	1	Don	Don	NNP
1979	4485	2	's	's	POS
1979	4485	3	wife	wife	NN
1979	4485	4	,	,	,
1979	4485	5	Flo	Flo	NNP
1979	4485	6	,	,	,
1979	4485	7	and	and	CC
1979	4485	8	I	-PRON-	PRP
1979	4485	9	got	get	VBD
1979	4485	10	to	to	TO
1979	4485	11	go	go	VB
1979	4485	12	along	along	RP
1979	4485	13	.	.	.
1979	4486	1	I	-PRON-	PRP
1979	4486	2	remember	remember	VBP
1979	4486	3	that	that	IN
1979	4486	4	Frank	Frank	NNP
1979	4486	5	was	be	VBD
1979	4486	6	impressed	impress	VBN
1979	4486	7	by	by	IN
1979	4486	8	the	the	DT
1979	4486	9	world	world	NN
1979	4486	10	-	-	HYPH
1979	4486	11	class	class	NN
1979	4486	12	knowledge	knowledge	NN
1979	4486	13	and	and	CC
1979	4486	14	skill	skill	NN
1979	4486	15	of	of	IN
1979	4486	16	the	the	DT
1979	4486	17	Soviet	soviet	JJ
1979	4486	18	poultrymen	poultryman	NNS
1979	4486	19	,	,	,
1979	4486	20	but	but	CC
1979	4486	21	he	-PRON-	PRP
1979	4486	22	said	say	VBD
1979	4486	23	their	-PRON-	PRP$
1979	4486	24	chickens	chicken	NNS
1979	4486	25	did	do	VBD
1979	4486	26	n't	not	RB
1979	4486	27	grow	grow	VB
1979	4486	28	to	to	TO
1979	4486	29	be	be	VB
1979	4486	30	as	as	RB
1979	4486	31	plump	plump	JJ
1979	4486	32	and	and	CC
1979	4486	33	juicy	juicy	JJ
1979	4486	34	as	as	IN
1979	4486	35	ours	our	NNS
1979	4486	36	because	because	IN
1979	4486	37	their	-PRON-	PRP$
1979	4486	38	diets	diet	NNS
1979	4486	39	did	do	VBD
1979	4486	40	n't	not	RB
1979	4486	41	include	include	VB
1979	4486	42	enough	enough	JJ
1979	4486	43	protein	protein	NN
1979	4486	44	.	.	.
1979	4487	1	The	the	DT
1979	4487	2	Soviet	soviet	JJ
1979	4487	3	birds	bird	NNS
1979	4487	4	may	may	MD
1979	4487	5	have	have	VB
1979	4487	6	been	be	VBN
1979	4487	7	thin	thin	JJ
1979	4487	8	,	,	,
1979	4487	9	but	but	CC
1979	4487	10	the	the	DT
1979	4487	11	recipe	recipe	NN
1979	4487	12	that	that	WDT
1979	4487	13	we	-PRON-	PRP
1979	4487	14	had	have	VBD
1979	4487	15	for	for	IN
1979	4487	16	Chicken	Chicken	NNP
1979	4487	17	Kiev	Kiev	NNP
1979	4487	18	was	be	VBD
1979	4487	19	"	"	``
1979	4487	20	otlichnii	otlichnii	NNP
1979	4487	21	,	,	,
1979	4487	22	"	"	''
1979	4487	23	(	(	-LRB-
1979	4487	24	outstanding	outstanding	JJ
1979	4487	25	)	)	-RRB-
1979	4487	26	.	.	.
1979	4488	1	You	-PRON-	PRP
1979	4488	2	've	have	VB
1979	4488	3	got	get	VBN
1979	4488	4	it	-PRON-	PRP
1979	4488	5	exactly	exactly	RB
1979	4488	6	right	right	JJ
1979	4488	7	if	if	IN
1979	4488	8	,	,	,
1979	4488	9	when	when	WRB
1979	4488	10	you	-PRON-	PRP
1979	4488	11	cut	cut	VBD
1979	4488	12	the	the	DT
1979	4488	13	cooked	cooked	JJ
1979	4488	14	chicken	chicken	NN
1979	4488	15	,	,	,
1979	4488	16	the	the	DT
1979	4488	17	melted	melted	JJ
1979	4488	18	butter	butter	NN
1979	4488	19	spurts	spurt	NNS
1979	4488	20	out	out	RP
1979	4488	21	.	.	.
1979	4489	1	4	4	CD
1979	4489	2	skinless	skinless	NN
1979	4489	3	,	,	,
1979	4489	4	boneless	boneless	NN
1979	4489	5	chicken	chicken	NN
1979	4489	6	breast	breast	NN
1979	4489	7	halves	half	NNS
1979	4489	8	or	or	CC
1979	4489	9	1	1	CD
1979	4489	10	thin	thin	JJ
1979	4489	11	sliced	sliced	JJ
1979	4489	12	boneless	boneless	NN
1979	4489	13	roaster	roaster	NN
1979	4489	14	breast	breast	NN
1979	4489	15	1/2	1/2	CD
1979	4489	16	cup	cup	NN
1979	4489	17	butter	butter	NN
1979	4489	18	or	or	CC
1979	4489	19	margarine	margarine	NN
1979	4489	20	,	,	,
1979	4489	21	chilled	chill	VBD
1979	4489	22	1	1	CD
1979	4489	23	tablespoon	tablespoon	NN
1979	4489	24	lemon	lemon	NN
1979	4489	25	juice	juice	NN
1979	4489	26	1	1	CD
1979	4489	27	tablespoon	tablespoon	NN
1979	4489	28	snipped	snip	VBD
1979	4489	29	fresh	fresh	JJ
1979	4489	30	or	or	CC
1979	4489	31	frozen	frozen	JJ
1979	4489	32	chives	chive	NNS
1979	4489	33	1/2	1/2	CD
1979	4489	34	teaspoon	teaspoon	NN
1979	4489	35	salt	salt	NN
1979	4489	36	or	or	CC
1979	4489	37	to	to	TO
1979	4489	38	taste	taste	VB
1979	4489	39	1/4	1/4	CD
1979	4489	40	teaspoon	teaspoon	NN
1979	4489	41	ground	ground	NN
1979	4489	42	pepper	pepper	NN
1979	4489	43	1	1	CD
1979	4489	44	egg	egg	NN
1979	4489	45	,	,	,
1979	4489	46	beaten	beat	VBN
1979	4489	47	1	1	CD
1979	4489	48	cup	cup	NN
1979	4489	49	bread	bread	NN
1979	4489	50	crumbs	crumb	VBZ
1979	4489	51	Oil	oil	NN
1979	4489	52	for	for	IN
1979	4489	53	deep	deep	JJ
1979	4489	54	frying	frying	NN
1979	4489	55	Place	place	NN
1979	4489	56	chicken	chicken	NN
1979	4489	57	between	between	IN
1979	4489	58	sheets	sheet	NNS
1979	4489	59	of	of	IN
1979	4489	60	plastic	plastic	JJ
1979	4489	61	wrap	wrap	NN
1979	4489	62	and	and	CC
1979	4489	63	pound	pound	NN
1979	4489	64	to	to	TO
1979	4489	65	flatten	flatten	VB
1979	4489	66	slightly	slightly	RB
1979	4489	67	.	.	.
1979	4490	1	Skip	skip	VB
1979	4490	2	the	the	DT
1979	4490	3	previous	previous	JJ
1979	4490	4	step	step	NN
1979	4490	5	if	if	IN
1979	4490	6	you	-PRON-	PRP
1979	4490	7	are	be	VBP
1979	4490	8	using	use	VBG
1979	4490	9	thin	thin	JJ
1979	4490	10	sliced	sliced	JJ
1979	4490	11	boneless	boneless	NN
1979	4490	12	roaster	roaster	NN
1979	4490	13	breasts	breast	NNS
1979	4490	14	.	.	.
1979	4491	1	In	in	IN
1979	4491	2	a	a	DT
1979	4491	3	food	food	NN
1979	4491	4	processor	processor	NN
1979	4491	5	fitted	fit	VBN
1979	4491	6	with	with	IN
1979	4491	7	a	a	DT
1979	4491	8	steel	steel	NN
1979	4491	9	blade	blade	NN
1979	4491	10	,	,	,
1979	4491	11	blend	blend	NN
1979	4491	12	butter	butter	NN
1979	4491	13	,	,	,
1979	4491	14	lemon	lemon	NN
1979	4491	15	juice	juice	NN
1979	4491	16	and	and	CC
1979	4491	17	chives	chive	NNS
1979	4491	18	;	;	:
1979	4491	19	mold	mold	NN
1979	4491	20	into	into	IN
1979	4491	21	four	four	CD
1979	4491	22	oblongs	oblong	NNS
1979	4491	23	and	and	CC
1979	4491	24	chill	chill	NN
1979	4491	25	.	.	.
1979	4492	1	(	(	-LRB-
1979	4492	2	In	in	IN
1979	4492	3	fact	fact	NN
1979	4492	4	,	,	,
1979	4492	5	I	-PRON-	PRP
1979	4492	6	think	think	VBP
1979	4492	7	freezing	freeze	VBG
1979	4492	8	works	work	NNS
1979	4492	9	best	well	RBS
1979	4492	10	.	.	.
1979	4492	11	)	)	-RRB-
1979	4493	1	Sprinkle	sprinkle	VB
1979	4493	2	salt	salt	NN
1979	4493	3	and	and	CC
1979	4493	4	pepper	pepper	NN
1979	4493	5	on	on	IN
1979	4493	6	chicken	chicken	NN
1979	4493	7	.	.	.
1979	4494	1	Wrap	wrap	NN
1979	4494	2	chicken	chicken	NN
1979	4494	3	breast	breast	NN
1979	4494	4	around	around	IN
1979	4494	5	chilled	chill	VBN
1979	4494	6	mold	mold	NN
1979	4494	7	and	and	CC
1979	4494	8	secure	secure	JJ
1979	4494	9	with	with	IN
1979	4494	10	toothpicks	toothpick	NNS
1979	4494	11	.	.	.
1979	4495	1	Dip	dip	VB
1979	4495	2	in	in	IN
1979	4495	3	beaten	beat	VBN
1979	4495	4	egg	egg	NN
1979	4495	5	and	and	CC
1979	4495	6	roll	roll	NN
1979	4495	7	in	in	IN
1979	4495	8	bread	bread	NN
1979	4495	9	crumbs	crumb	NNS
1979	4495	10	.	.	.
1979	4496	1	Chill	chill	VB
1979	4496	2	again	again	RB
1979	4496	3	for	for	IN
1979	4496	4	one	one	CD
1979	4496	5	hour	hour	NN
1979	4496	6	.	.	.
1979	4497	1	Fry	fry	NN
1979	4497	2	in	in	IN
1979	4497	3	deep	deep	JJ
1979	4497	4	fat	fat	NN
1979	4497	5	at	at	IN
1979	4497	6	350oF	350oF	NNP
1979	4497	7	for	for	IN
1979	4497	8	10	10	CD
1979	4497	9	to	to	TO
1979	4497	10	15	15	CD
1979	4497	11	minutes	minute	NNS
1979	4497	12	or	or	CC
1979	4497	13	until	until	IN
1979	4497	14	crust	crust	NN
1979	4497	15	is	be	VBZ
1979	4497	16	golden	golden	JJ
1979	4497	17	brown	brown	JJ
1979	4497	18	.	.	.
1979	4498	1	Serve	serve	VB
1979	4498	2	immediately	immediately	RB
1979	4498	3	CHICKEN	chicken	VBP
1979	4498	4	PAELLA	PAELLA	NNP
1979	4498	5	PERDUEServes	perdueserve	NNS
1979	4498	6	6	6	CD
1979	4498	7	-	-	SYM
1979	4498	8	8	8	CD
1979	4498	9	This	this	DT
1979	4498	10	is	be	VBZ
1979	4498	11	the	the	DT
1979	4498	12	Perdue	perdue	JJ
1979	4498	13	version	version	NN
1979	4498	14	of	of	IN
1979	4498	15	the	the	DT
1979	4498	16	traditional	traditional	JJ
1979	4498	17	paella	paella	NN
1979	4498	18	.	.	.
1979	4499	1	The	the	DT
1979	4499	2	authentic	authentic	JJ
1979	4499	3	Spanish	spanish	JJ
1979	4499	4	version	version	NN
1979	4499	5	takes	take	VBZ
1979	4499	6	all	all	DT
1979	4499	7	day	day	NN
1979	4499	8	to	to	TO
1979	4499	9	make	make	VB
1979	4499	10	-a	-a	:
1979	4499	11	I	-PRON-	PRP
1979	4499	12	've	have	VB
1979	4499	13	watched	watch	VBN
1979	4499	14	cooks	cook	NNS
1979	4499	15	in	in	IN
1979	4499	16	Spain	Spain	NNP
1979	4499	17	do	do	VB
1979	4499	18	it	-PRON-	PRP
1979	4499	19	.	.	.
1979	4500	1	You	-PRON-	PRP
1979	4500	2	'll	will	MD
1979	4500	3	notice	notice	VB
1979	4500	4	that	that	IN
1979	4500	5	the	the	DT
1979	4500	6	saffron	saffron	NN
1979	4500	7	in	in	IN
1979	4500	8	this	this	DT
1979	4500	9	paella	paella	NN
1979	4500	10	is	be	VBZ
1979	4500	11	optional	optional	JJ
1979	4500	12	.	.	.
1979	4501	1	That	that	DT
1979	4501	2	's	be	VBZ
1979	4501	3	because	because	IN
1979	4501	4	the	the	DT
1979	4501	5	last	last	JJ
1979	4501	6	time	time	NN
1979	4501	7	I	-PRON-	PRP
1979	4501	8	looked	look	VBD
1979	4501	9	at	at	IN
1979	4501	10	the	the	DT
1979	4501	11	price	price	NN
1979	4501	12	for	for	IN
1979	4501	13	it	-PRON-	PRP
1979	4501	14	in	in	IN
1979	4501	15	the	the	DT
1979	4501	16	spice	spice	NN
1979	4501	17	jars	jar	NNS
1979	4501	18	in	in	IN
1979	4501	19	the	the	DT
1979	4501	20	supermarket	supermarket	NN
1979	4501	21	,	,	,
1979	4501	22	I	-PRON-	PRP
1979	4501	23	calculated	calculate	VBD
1979	4501	24	that	that	IN
1979	4501	25	saffron	saffron	NN
1979	4501	26	costs	cost	VBZ
1979	4501	27	more	more	RBR
1979	4501	28	than	than	IN
1979	4501	29	gold	gold	JJ
1979	4501	30	dust	dust	NN
1979	4501	31	.	.	.
1979	4502	1	However	however	RB
1979	4502	2	,	,	,
1979	4502	3	you	-PRON-	PRP
1979	4502	4	only	only	RB
1979	4502	5	need	need	VBP
1979	4502	6	to	to	TO
1979	4502	7	use	use	VB
1979	4502	8	a	a	DT
1979	4502	9	couple	couple	NN
1979	4502	10	of	of	IN
1979	4502	11	strands	strand	NNS
1979	4502	12	of	of	IN
1979	4502	13	it	-PRON-	PRP
1979	4502	14	at	at	IN
1979	4502	15	a	a	DT
1979	4502	16	time	time	NN
1979	4502	17	so	so	RB
1979	4502	18	it	-PRON-	PRP
1979	4502	19	's	be	VBZ
1979	4502	20	not	not	RB
1979	4502	21	totally	totally	RB
1979	4502	22	out	out	IN
1979	4502	23	of	of	IN
1979	4502	24	line	line	NN
1979	4502	25	.	.	.
1979	4503	1	If	if	IN
1979	4503	2	you	-PRON-	PRP
1979	4503	3	ca	can	MD
1979	4503	4	n't	not	RB
1979	4503	5	find	find	VB
1979	4503	6	it	-PRON-	PRP
1979	4503	7	or	or	CC
1979	4503	8	do	do	VBP
1979	4503	9	n't	not	RB
1979	4503	10	want	want	VB
1979	4503	11	to	to	TO
1979	4503	12	use	use	VB
1979	4503	13	it	-PRON-	PRP
1979	4503	14	,	,	,
1979	4503	15	this	this	DT
1979	4503	16	recipe	recipe	NN
1979	4503	17	will	will	MD
1979	4503	18	still	still	RB
1979	4503	19	taste	taste	VB
1979	4503	20	good$just	good$just	NNP
1979	4503	21	different	different	JJ
1979	4503	22	.	.	.
1979	4504	1	It	-PRON-	PRP
1979	4504	2	will	will	MD
1979	4504	3	also	also	RB
1979	4504	4	look	look	VB
1979	4504	5	different	different	JJ
1979	4504	6	because	because	IN
1979	4504	7	saffron	saffron	NN
1979	4504	8	imparts	impart	VBZ
1979	4504	9	an	an	DT
1979	4504	10	attractive	attractive	JJ
1979	4504	11	yellow	yellow	NN
1979	4504	12	to	to	IN
1979	4504	13	the	the	DT
1979	4504	14	rice	rice	NN
1979	4504	15	.	.	.
1979	4505	1	Incidentally	incidentally	RB
1979	4505	2	,	,	,
1979	4505	3	the	the	DT
1979	4505	4	reason	reason	NN
1979	4505	5	saffron	saffron	NN
1979	4505	6	costs	cost	VBZ
1979	4505	7	so	so	RB
1979	4505	8	much	much	JJ
1979	4505	9	is	be	VBZ
1979	4505	10	that	that	IN
1979	4505	11	it	-PRON-	PRP
1979	4505	12	's	be	VBZ
1979	4505	13	made	make	VBN
1979	4505	14	from	from	IN
1979	4505	15	the	the	DT
1979	4505	16	dried	dry	VBN
1979	4505	17	stigma	stigma	NN
1979	4505	18	of	of	IN
1979	4505	19	the	the	DT
1979	4505	20	saffron	saffron	NNP
1979	4505	21	crocus	crocus	NNP
1979	4505	22	and	and	CC
1979	4505	23	it	-PRON-	PRP
1979	4505	24	takes	take	VBZ
1979	4505	25	225,000	225,000	CD
1979	4505	26	stigmas	stigma	NNS
1979	4505	27	to	to	TO
1979	4505	28	make	make	VB
1979	4505	29	a	a	DT
1979	4505	30	pound	pound	NN
1979	4505	31	of	of	IN
1979	4505	32	saffron	saffron	NN
1979	4505	33	.	.	.
1979	4506	1	1	1	CD
1979	4506	2	chicken	chicken	NN
1979	4506	3	,	,	,
1979	4506	4	cut	cut	VBN
1979	4506	5	in	in	IN
1979	4506	6	serving	serve	VBG
1979	4506	7	pieces	piece	NNS
1979	4506	8	1	1	CD
1979	4506	9	teaspoon	teaspoon	NN
1979	4506	10	salt	salt	NN
1979	4506	11	or	or	CC
1979	4506	12	to	to	TO
1979	4506	13	taste	taste	VB
1979	4506	14	1/8	1/8	CD
1979	4506	15	teaspoon	teaspoon	NN
1979	4506	16	ground	ground	NN
1979	4506	17	pepper	pepper	NN
1979	4506	18	1	1	CD
1979	4506	19	small	small	JJ
1979	4506	20	clove	clove	NNP
1979	4506	21	garlic	garlic	NNP
1979	4506	22	,	,	,
1979	4506	23	minced	mince	VBD
1979	4506	24	8	8	CD
1979	4506	25	tablespoons	tablespoon	NNS
1979	4506	26	butter	butter	NN
1979	4506	27	or	or	CC
1979	4506	28	margarine	margarine	NN
1979	4506	29	,	,	,
1979	4506	30	melted	melt	VBN
1979	4506	31	,	,	,
1979	4506	32	divided	divide	VBD
1979	4506	33	2	2	CD
1979	4506	34	cups	cup	NNS
1979	4506	35	quick	quick	JJ
1979	4506	36	-	-	HYPH
1979	4506	37	cooking	cook	VBG
1979	4506	38	rice	rice	NN
1979	4506	39	,	,	,
1979	4506	40	uncooked	uncooked	JJ
1979	4506	41	1/4	1/4	CD
1979	4506	42	cup	cup	NN
1979	4506	43	chopped	chop	VBN
1979	4506	44	onion	onion	NN
1979	4506	45	1/2	1/2	CD
1979	4506	46	teaspoon	teaspoon	NN
1979	4506	47	paprika	paprika	NNS
1979	4506	48	1	1	CD
1979	4506	49	tablespoon	tablespoon	NN
1979	4506	50	minced	mince	VBN
1979	4506	51	,	,	,
1979	4506	52	fresh	fresh	JJ
1979	4506	53	parsley	parsley	NN
1979	4506	54	1/2	1/2	CD
1979	4506	55	teaspoon	teaspoon	NN
1979	4506	56	seafood	seafood	NN
1979	4506	57	seasoning	seasoning	NN
1979	4506	58	2	2	CD
1979	4506	59	-	-	SYM
1979	4506	60	3	3	CD
1979	4506	61	filaments	filament	NNS
1979	4506	62	teaspoon	teaspoon	NN
1979	4506	63	saffron	saffron	NN
1979	4506	64	(	(	-LRB-
1979	4506	65	optional	optional	JJ
1979	4506	66	)	)	-RRB-
1979	4506	67	1/2	1/2	CD
1979	4506	68	cup	cup	NN
1979	4506	69	fresh	fresh	JJ
1979	4506	70	or	or	CC
1979	4506	71	1	1	CD
1979	4506	72	can	can	NN
1979	4506	73	(	(	-LRB-
1979	4506	74	8-ounces	8-ounces	CD
1979	4506	75	)	)	-RRB-
1979	4506	76	minced	mince	VBN
1979	4506	77	,	,	,
1979	4506	78	soft	soft	JJ
1979	4506	79	shell	shell	NN
1979	4506	80	clams	clam	NNS
1979	4506	81	2	2	CD
1979	4506	82	tablespoons	tablespoon	NNS
1979	4506	83	clam	clam	NNP
1979	4506	84	juice	juice	NN
1979	4506	85	1	1	CD
1979	4506	86	cup	cup	NNP
1979	4506	87	canned	canned	JJ
1979	4506	88	chicken	chicken	NN
1979	4506	89	broth	broth	NN
1979	4506	90	1/2	1/2	CD
1979	4506	91	pound	pound	NN
1979	4506	92	backfin	backfin	NNP
1979	4506	93	crabmeat	crabmeat	NNP
1979	4506	94	1	1	CD
1979	4506	95	cup	cup	NNP
1979	4506	96	peas	pea	NNS
1979	4506	97	1	1	CD
1979	4506	98	dozen	dozen	NN
1979	4506	99	small	small	JJ
1979	4506	100	clams	clam	NNS
1979	4506	101	(	(	-LRB-
1979	4506	102	on	on	IN
1979	4506	103	the	the	DT
1979	4506	104	half	half	JJ
1979	4506	105	-	-	HYPH
1979	4506	106	shell	shell	NN
1979	4506	107	)	)	-RRB-
1979	4506	108	1	1	CD
1979	4506	109	package	package	NN
1979	4506	110	(	(	-LRB-
1979	4506	111	9	9	CD
1979	4506	112	ounces	ounce	NNS
1979	4506	113	)	)	-RRB-
1979	4506	114	frozen	frozen	JJ
1979	4506	115	artichokes	artichoke	NNS
1979	4506	116	,	,	,
1979	4506	117	cooked	cook	VBD
1979	4506	118	1	1	CD
1979	4506	119	jar	jar	NN
1979	4506	120	(	(	-LRB-
1979	4506	121	2	2	CD
1979	4506	122	ounces	ounce	NNS
1979	4506	123	)	)	-RRB-
1979	4506	124	pimento	pimento	IN
1979	4506	125	strips	strip	NNS
1979	4506	126	Preheat	Preheat	NNP
1979	4506	127	oven	oven	VBD
1979	4506	128	to	to	IN
1979	4506	129	350oF.	350of.	CD
1979	4507	1	Place	place	NN
1979	4507	2	chicken	chicken	NN
1979	4507	3	in	in	IN
1979	4507	4	single	single	JJ
1979	4507	5	layer	layer	NN
1979	4507	6	,	,	,
1979	4507	7	skin	skin	NN
1979	4507	8	side	side	NN
1979	4507	9	up	up	RP
1979	4507	10	,	,	,
1979	4507	11	in	in	IN
1979	4507	12	shallow	shallow	JJ
1979	4507	13	baking	baking	NN
1979	4507	14	dish	dish	NN
1979	4507	15	;	;	:
1979	4507	16	season	season	NN
1979	4507	17	with	with	IN
1979	4507	18	salt	salt	NN
1979	4507	19	,	,	,
1979	4507	20	pepper	pepper	NN
1979	4507	21	and	and	CC
1979	4507	22	garlic	garlic	NN
1979	4507	23	.	.	.
1979	4508	1	Pour	pour	NN
1979	4508	2	4	4	CD
1979	4508	3	tablespoons	tablespoon	NNS
1979	4508	4	of	of	IN
1979	4508	5	the	the	DT
1979	4508	6	butter	butter	NN
1979	4508	7	or	or	CC
1979	4508	8	margarine	margarine	NN
1979	4508	9	over	over	IN
1979	4508	10	chicken	chicken	NN
1979	4508	11	;	;	:
1979	4508	12	cover	cover	NN
1979	4508	13	and	and	CC
1979	4508	14	bake	bake	VB
1979	4508	15	for	for	IN
1979	4508	16	45	45	CD
1979	4508	17	minutes	minute	NNS
1979	4508	18	or	or	CC
1979	4508	19	until	until	IN
1979	4508	20	cooked	cook	VBN
1979	4508	21	through	through	RB
1979	4508	22	,	,	,
1979	4508	23	uncovering	uncover	VBG
1979	4508	24	during	during	IN
1979	4508	25	last	last	JJ
1979	4508	26	20	20	CD
1979	4508	27	minutes	minute	NNS
1979	4508	28	for	for	IN
1979	4508	29	browning	brown	VBG
1979	4508	30	.	.	.
1979	4509	1	While	while	IN
1979	4509	2	chicken	chicken	NN
1979	4509	3	is	be	VBZ
1979	4509	4	baking	bake	VBG
1979	4509	5	,	,	,
1979	4509	6	in	in	IN
1979	4509	7	a	a	DT
1979	4509	8	large	large	JJ
1979	4509	9	skillet	skillet	NN
1979	4509	10	over	over	IN
1979	4509	11	medium	medium	JJ
1979	4509	12	heat	heat	NNP
1979	4509	13	,	,	,
1979	4509	14	melt	melt	NN
1979	4509	15	remaining	remain	VBG
1979	4509	16	butter	butter	NN
1979	4509	17	.	.	.
1979	4510	1	Add	add	VB
1979	4510	2	the	the	DT
1979	4510	3	uncooked	uncooked	JJ
1979	4510	4	rice	rice	NN
1979	4510	5	and	and	CC
1979	4510	6	onions	onion	NNS
1979	4510	7	and	and	CC
1979	4510	8	saute	saute	VB
1979	4510	9	until	until	IN
1979	4510	10	lightly	lightly	RB
1979	4510	11	browned	brown	VBN
1979	4510	12	.	.	.
1979	4511	1	Add	add	VB
1979	4511	2	paprika	paprika	NNS
1979	4511	3	,	,	,
1979	4511	4	parsley	parsley	NN
1979	4511	5	,	,	,
1979	4511	6	seafood	seafood	NN
1979	4511	7	seasoning	seasoning	NN
1979	4511	8	,	,	,
1979	4511	9	saffron	saffron	NN
1979	4511	10	,	,	,
1979	4511	11	minced	minced	JJ
1979	4511	12	clams	clam	NNS
1979	4511	13	,	,	,
1979	4511	14	clam	clam	NNP
1979	4511	15	juice	juice	NN
1979	4511	16	and	and	CC
1979	4511	17	chicken	chicken	NN
1979	4511	18	broth	broth	NN
1979	4511	19	.	.	.
1979	4512	1	Simmer	simmer	NN
1979	4512	2	over	over	IN
1979	4512	3	very	very	RB
1979	4512	4	low	low	JJ
1979	4512	5	heat	heat	NN
1979	4512	6	for	for	IN
1979	4512	7	15	15	CD
1979	4512	8	minutes	minute	NNS
1979	4512	9	.	.	.
1979	4513	1	In	in	IN
1979	4513	2	the	the	DT
1979	4513	3	shallow	shallow	JJ
1979	4513	4	baking	baking	NN
1979	4513	5	dish	dish	NN
1979	4513	6	,	,	,
1979	4513	7	leave	leave	VB
1979	4513	8	2/3	2/3	CD
1979	4513	9	of	of	IN
1979	4513	10	the	the	DT
1979	4513	11	chicken	chicken	NN
1979	4513	12	;	;	:
1979	4513	13	add	add	VB
1979	4513	14	the	the	DT
1979	4513	15	rice	rice	NN
1979	4513	16	mixture	mixture	NN
1979	4513	17	,	,	,
1979	4513	18	the	the	DT
1979	4513	19	crabmeat	crabmeat	NN
1979	4513	20	and	and	CC
1979	4513	21	peas	pea	NNS
1979	4513	22	in	in	IN
1979	4513	23	layers	layer	NNS
1979	4513	24	.	.	.
1979	4514	1	As	as	IN
1979	4514	2	garnish	garnish	NN
1979	4514	3	,	,	,
1979	4514	4	place	place	NN
1979	4514	5	on	on	IN
1979	4514	6	top	top	NN
1979	4514	7	of	of	IN
1979	4514	8	this	this	DT
1979	4514	9	,	,	,
1979	4514	10	the	the	DT
1979	4514	11	remaining	remain	VBG
1979	4514	12	chicken	chicken	NN
1979	4514	13	,	,	,
1979	4514	14	all	all	DT
1979	4514	15	of	of	IN
1979	4514	16	the	the	DT
1979	4514	17	clams	clam	NNS
1979	4514	18	in	in	IN
1979	4514	19	the	the	DT
1979	4514	20	half	half	JJ
1979	4514	21	-	-	HYPH
1979	4514	22	shell	shell	NN
1979	4514	23	,	,	,
1979	4514	24	cooked	cook	VBD
1979	4514	25	artichokes	artichoke	NNS
1979	4514	26	and	and	CC
1979	4514	27	pimento	pimento	NNS
1979	4514	28	.	.	.
1979	4515	1	Cover	cover	NN
1979	4515	2	and	and	CC
1979	4515	3	bake	bake	NN
1979	4515	4	at	at	IN
1979	4515	5	350o	350o	NNS
1979	4515	6	for	for	IN
1979	4515	7	10	10	CD
1979	4515	8	-	-	SYM
1979	4515	9	15	15	CD
1979	4515	10	minutes	minute	NNS
1979	4515	11	to	to	TO
1979	4515	12	heat	heat	VB
1979	4515	13	through	through	RB
1979	4515	14	.	.	.
1979	4516	1	CHICKEN	CHICKEN	NNP
1979	4516	2	PICCATAServes	piccataserve	NNS
1979	4516	3	4	4	CD
1979	4516	4	Frank	Frank	NNP
1979	4516	5	's	's	POS
1979	4516	6	good	good	JJ
1979	4516	7	friend	friend	NN
1979	4516	8	,	,	,
1979	4516	9	Sue	Sue	NNP
1979	4516	10	Hess	Hess	NNP
1979	4516	11	,	,	,
1979	4516	12	from	from	IN
1979	4516	13	Ocean	Ocean	NNP
1979	4516	14	City	City	NNP
1979	4516	15	,	,	,
1979	4516	16	Maryland	Maryland	NNP
1979	4516	17	is	be	VBZ
1979	4516	18	a	a	DT
1979	4516	19	busy	busy	JJ
1979	4516	20	lady	lady	NN
1979	4516	21	who	who	WP
1979	4516	22	entertains	entertain	VBZ
1979	4516	23	frequently	frequently	RB
1979	4516	24	and	and	CC
1979	4516	25	likes	like	VBZ
1979	4516	26	to	to	TO
1979	4516	27	be	be	VB
1979	4516	28	efficient	efficient	JJ
1979	4516	29	when	when	WRB
1979	4516	30	doing	do	VBG
1979	4516	31	it	-PRON-	PRP
1979	4516	32	.	.	.
1979	4517	1	As	as	IN
1979	4517	2	she	-PRON-	PRP
1979	4517	3	puts	put	VBZ
1979	4517	4	it	-PRON-	PRP
1979	4517	5	,	,	,
1979	4517	6	"	"	``
1979	4517	7	I	-PRON-	PRP
1979	4517	8	do	do	VBP
1979	4517	9	n't	not	RB
1979	4517	10	like	like	VB
1979	4517	11	to	to	TO
1979	4517	12	have	have	VB
1979	4517	13	to	to	TO
1979	4517	14	invent	invent	VB
1979	4517	15	every	every	DT
1979	4517	16	part	part	NN
1979	4517	17	of	of	IN
1979	4517	18	the	the	DT
1979	4517	19	wheel	wheel	NN
1979	4517	20	all	all	RB
1979	4517	21	over	over	RB
1979	4517	22	again	again	RB
1979	4517	23	for	for	IN
1979	4517	24	each	each	DT
1979	4517	25	party	party	NN
1979	4517	26	.	.	.
1979	4518	1	I	-PRON-	PRP
1979	4518	2	use	use	VBP
1979	4518	3	the	the	DT
1979	4518	4	same	same	JJ
1979	4518	5	plan	plan	NN
1979	4518	6	over	over	RB
1979	4518	7	and	and	CC
1979	4518	8	over	over	RB
1979	4518	9	again	again	RB
1979	4518	10	.	.	.
1979	4519	1	I	-PRON-	PRP
1979	4519	2	know	know	VBP
1979	4519	3	which	which	WDT
1979	4519	4	platters	platter	NNS
1979	4519	5	I	-PRON-	PRP
1979	4519	6	'll	will	MD
1979	4519	7	use	use	VB
1979	4519	8	for	for	IN
1979	4519	9	hors	hors	NNP
1979	4519	10	d'oeuvres	d'oeuvres	NNP
1979	4519	11	,	,	,
1979	4519	12	I	-PRON-	PRP
1979	4519	13	know	know	VBP
1979	4519	14	where	where	WRB
1979	4519	15	I	-PRON-	PRP
1979	4519	16	'm	be	VBP
1979	4519	17	going	go	VBG
1979	4519	18	to	to	TO
1979	4519	19	put	put	VB
1979	4519	20	the	the	DT
1979	4519	21	cocktail	cocktail	NN
1979	4519	22	napkins	napkin	NNS
1979	4519	23	,	,	,
1979	4519	24	and	and	CC
1979	4519	25	when	when	WRB
1979	4519	26	to	to	TO
1979	4519	27	start	start	VB
1979	4519	28	peeling	peel	VBG
1979	4519	29	the	the	DT
1979	4519	30	corn	corn	NN
1979	4519	31	.	.	.
1979	4520	1	When	when	WRB
1979	4520	2	I	-PRON-	PRP
1979	4520	3	find	find	VBP
1979	4520	4	one	one	CD
1979	4520	5	recipe	recipe	NN
1979	4520	6	that	that	WDT
1979	4520	7	I	-PRON-	PRP
1979	4520	8	can	can	MD
1979	4520	9	count	count	VB
1979	4520	10	on	on	IN
1979	4520	11	,	,	,
1979	4520	12	I	-PRON-	PRP
1979	4520	13	use	use	VBP
1979	4520	14	it	-PRON-	PRP
1979	4520	15	often	often	RB
1979	4520	16	enough	enough	RB
1979	4520	17	and	and	CC
1979	4520	18	make	make	VB
1979	4520	19	it	-PRON-	PRP
1979	4520	20	often	often	RB
1979	4520	21	enough	enough	RB
1979	4520	22	so	so	RB
1979	4520	23	I	-PRON-	PRP
1979	4520	24	've	have	VB
1979	4520	25	got	get	VBN
1979	4520	26	the	the	DT
1979	4520	27	preparation	preparation	NN
1979	4520	28	down	down	RP
1979	4520	29	to	to	IN
1979	4520	30	a	a	DT
1979	4520	31	science	science	NN
1979	4520	32	.	.	.
1979	4521	1	This	this	DT
1979	4521	2	Chicken	Chicken	NNP
1979	4521	3	Piccata	Piccata	NNP
1979	4521	4	is	be	VBZ
1979	4521	5	one	one	CD
1979	4521	6	of	of	IN
1979	4521	7	my	-PRON-	PRP$
1979	4521	8	favorites	favorite	NNS
1979	4521	9	to	to	TO
1979	4521	10	repeat	repeat	VB
1979	4521	11	for	for	IN
1979	4521	12	parties	party	NNS
1979	4521	13	.	.	.
1979	4521	14	"	"	''
1979	4522	1	4	4	CD
1979	4522	2	skinless	skinless	NN
1979	4522	3	,	,	,
1979	4522	4	boneless	boneless	NN
1979	4522	5	chicken	chicken	NN
1979	4522	6	breast	breast	NN
1979	4522	7	halves	half	NNS
1979	4522	8	or	or	CC
1979	4522	9	1	1	CD
1979	4522	10	thin	thin	JJ
1979	4522	11	sliced	sliced	JJ
1979	4522	12	boneless	boneless	NN
1979	4522	13	roaster	roaster	NN
1979	4522	14	breast	breast	NN
1979	4522	15	1/4	1/4	CD
1979	4522	16	cup	cup	NN
1979	4522	17	flour	flour	NN
1979	4522	18	1/4	1/4	CD
1979	4522	19	cup	cup	NN
1979	4522	20	(	(	-LRB-
1979	4522	21	1/2	1/2	CD
1979	4522	22	stick	stick	NN
1979	4522	23	)	)	-RRB-
1979	4522	24	butter	butter	NN
1979	4522	25	or	or	CC
1979	4522	26	margarine	margarine	NN
1979	4522	27	juice	juice	NN
1979	4522	28	of	of	IN
1979	4522	29	1	1	CD
1979	4522	30	lemon	lemon	NN
1979	4522	31	1/2	1/2	CD
1979	4522	32	cup	cup	NN
1979	4522	33	chicken	chicken	NN
1979	4522	34	broth	broth	NN
1979	4522	35	4	4	CD
1979	4522	36	lemon	lemon	NN
1979	4522	37	slices	slice	NNS
1979	4522	38	1/4	1/4	CD
1979	4522	39	cup	cup	NN
1979	4522	40	minced	mince	VBN
1979	4522	41	,	,	,
1979	4522	42	fresh	fresh	JJ
1979	4522	43	parsley	parsley	NN
1979	4522	44	Salt	salt	NN
1979	4522	45	and	and	CC
1979	4522	46	ground	ground	NN
1979	4522	47	pepper	pepper	NN
1979	4522	48	to	to	TO
1979	4522	49	taste	taste	VB
1979	4522	50	Slice	Slice	NNP
1979	4522	51	each	each	DT
1979	4522	52	breast	breast	NN
1979	4522	53	in	in	IN
1979	4522	54	half	half	NN
1979	4522	55	lengthwise	lengthwise	RB
1979	4522	56	,	,	,
1979	4522	57	butterfly	butterfly	NN
1979	4522	58	-	-	HYPH
1979	4522	59	style	style	NN
1979	4522	60	.	.	.
1979	4523	1	You	-PRON-	PRP
1979	4523	2	should	should	MD
1979	4523	3	end	end	VB
1979	4523	4	up	up	RP
1979	4523	5	with	with	IN
1979	4523	6	8	8	CD
1979	4523	7	thin	thin	JJ
1979	4523	8	,	,	,
1979	4523	9	flat	flat	JJ
1979	4523	10	pieces	piece	NNS
1979	4523	11	.	.	.
1979	4524	1	Skip	skip	VB
1979	4524	2	the	the	DT
1979	4524	3	previous	previous	JJ
1979	4524	4	step	step	NN
1979	4524	5	if	if	IN
1979	4524	6	you	-PRON-	PRP
1979	4524	7	are	be	VBP
1979	4524	8	using	use	VBG
1979	4524	9	thin	thin	JJ
1979	4524	10	sliced	sliced	JJ
1979	4524	11	boneless	boneless	NN
1979	4524	12	roaster	roaster	NN
1979	4524	13	breasts	breast	NNS
1979	4524	14	.	.	.
1979	4525	1	Dip	dip	PRP
1979	4525	2	pieces	piece	NNS
1979	4525	3	in	in	IN
1979	4525	4	flour	flour	NN
1979	4525	5	to	to	TO
1979	4525	6	coat	coat	VB
1979	4525	7	lightly	lightly	RB
1979	4525	8	,	,	,
1979	4525	9	shake	shake	VB
1979	4525	10	off	off	RP
1979	4525	11	excess	excess	NN
1979	4525	12	.	.	.
1979	4526	1	In	in	IN
1979	4526	2	a	a	DT
1979	4526	3	large	large	JJ
1979	4526	4	skillet	skillet	NN
1979	4526	5	over	over	IN
1979	4526	6	medium	medium	NN
1979	4526	7	-	-	HYPH
1979	4526	8	high	high	JJ
1979	4526	9	heat	heat	NN
1979	4526	10	,	,	,
1979	4526	11	melt	melt	NNP
1979	4526	12	butter	butter	NN
1979	4526	13	.	.	.
1979	4527	1	Add	add	VB
1979	4527	2	scaloppine	scaloppine	NN
1979	4527	3	and	and	CC
1979	4527	4	saute	saute	VB
1979	4527	5	until	until	IN
1979	4527	6	lightly	lightly	RB
1979	4527	7	browned	brown	VBN
1979	4527	8	on	on	IN
1979	4527	9	both	both	DT
1979	4527	10	sides	side	NNS
1979	4527	11	.	.	.
1979	4528	1	Add	add	VB
1979	4528	2	lemon	lemon	NN
1979	4528	3	juice	juice	NN
1979	4528	4	and	and	CC
1979	4528	5	broth	broth	NN
1979	4528	6	to	to	TO
1979	4528	7	pan	pan	VB
1979	4528	8	and	and	CC
1979	4528	9	cook	cook	VB
1979	4528	10	3	3	CD
1979	4528	11	to	to	IN
1979	4528	12	4	4	CD
1979	4528	13	minutes	minute	NNS
1979	4528	14	more	more	RBR
1979	4528	15	,	,	,
1979	4528	16	turning	turn	VBG
1979	4528	17	scaloppine	scaloppine	NN
1979	4528	18	frequently	frequently	RB
1979	4528	19	in	in	IN
1979	4528	20	sauce	sauce	NN
1979	4528	21	until	until	IN
1979	4528	22	cooked	cook	VBN
1979	4528	23	through	through	RB
1979	4528	24	.	.	.
1979	4529	1	Garnish	garnish	VB
1979	4529	2	with	with	IN
1979	4529	3	lemon	lemon	NN
1979	4529	4	slices	slice	NNS
1979	4529	5	and	and	CC
1979	4529	6	parsley	parsley	NN
1979	4529	7	.	.	.
1979	4530	1	CHINESE	CHINESE	NNP
1979	4530	2	FRIED	FRIED	NNP
1979	4530	3	NOODLE	noodle	VBP
1979	4530	4	CAKE	CAKE	NNS
1979	4530	5	WITH	with	IN
1979	4530	6	CHICKEN	CHICKEN	NNS
1979	4530	7	TOPPING	TOPPING	NNP
1979	4530	8	Theresa	Theresa	NNP
1979	4530	9	Kreinen	Kreinen	NNP
1979	4530	10	,	,	,
1979	4530	11	who	who	WP
1979	4530	12	developed	develop	VBD
1979	4530	13	many	many	JJ
1979	4530	14	of	of	IN
1979	4530	15	the	the	DT
1979	4530	16	low	low	JJ
1979	4530	17	fat	fat	NN
1979	4530	18	,	,	,
1979	4530	19	low	low	JJ
1979	4530	20	calorie	calorie	NN
1979	4530	21	recipes	recipe	NNS
1979	4530	22	for	for	IN
1979	4530	23	Perdue	Perdue	NNP
1979	4530	24	,	,	,
1979	4530	25	says	say	VBZ
1979	4530	26	that	that	IN
1979	4530	27	her	-PRON-	PRP$
1979	4530	28	favorite	favorite	JJ
1979	4530	29	show	show	NN
1979	4530	30	stopper	stopper	NN
1979	4530	31	recipe	recipe	NN
1979	4530	32	is	be	VBZ
1979	4530	33	this	this	DT
1979	4530	34	Chinese	Chinese	NNP
1979	4530	35	Noodle	Noodle	NNP
1979	4530	36	Cake	Cake	NNP
1979	4530	37	recipe	recipe	NN
1979	4530	38	.	.	.
1979	4531	1	"	"	``
1979	4531	2	I	-PRON-	PRP
1979	4531	3	remembered	remember	VBD
1979	4531	4	that	that	IN
1979	4531	5	many	many	JJ
1979	4531	6	years	year	NNS
1979	4531	7	ago	ago	RB
1979	4531	8	when	when	WRB
1979	4531	9	I	-PRON-	PRP
1979	4531	10	was	be	VBD
1979	4531	11	working	work	VBG
1979	4531	12	for	for	IN
1979	4531	13	a	a	DT
1979	4531	14	Chinese	chinese	JJ
1979	4531	15	spice	spice	NN
1979	4531	16	company	company	NN
1979	4531	17	,	,	,
1979	4531	18	I	-PRON-	PRP
1979	4531	19	saw	see	VBD
1979	4531	20	a	a	DT
1979	4531	21	similar	similar	JJ
1979	4531	22	recipe	recipe	NN
1979	4531	23	and	and	CC
1979	4531	24	thought	think	VBD
1979	4531	25	that	that	IN
1979	4531	26	if	if	IN
1979	4531	27	I	-PRON-	PRP
1979	4531	28	took	take	VBD
1979	4531	29	the	the	DT
1979	4531	30	salt	salt	NN
1979	4531	31	and	and	CC
1979	4531	32	fat	fat	NN
1979	4531	33	out	out	IN
1979	4531	34	of	of	IN
1979	4531	35	the	the	DT
1979	4531	36	recipe	recipe	NN
1979	4531	37	and	and	CC
1979	4531	38	used	use	VBD
1979	4531	39	far	far	RB
1979	4531	40	less	less	JJR
1979	4531	41	oil	oil	NN
1979	4531	42	,	,	,
1979	4531	43	that	that	IN
1979	4531	44	it	-PRON-	PRP
1979	4531	45	might	may	MD
1979	4531	46	still	still	RB
1979	4531	47	be	be	VB
1979	4531	48	tasty	tasty	JJ
1979	4531	49	.	.	.
1979	4531	50	"	"	''
1979	4532	1	She	-PRON-	PRP
1979	4532	2	tried	try	VBD
1979	4532	3	her	-PRON-	PRP$
1979	4532	4	health	health	NN
1979	4532	5	-	-	HYPH
1979	4532	6	conscious	conscious	JJ
1979	4532	7	version	version	NN
1979	4532	8	of	of	IN
1979	4532	9	the	the	DT
1979	4532	10	classical	classical	JJ
1979	4532	11	Chinese	chinese	JJ
1979	4532	12	dish	dish	NN
1979	4532	13	,	,	,
1979	4532	14	and	and	CC
1979	4532	15	ended	end	VBD
1979	4532	16	up	up	RP
1979	4532	17	with	with	IN
1979	4532	18	something	something	NN
1979	4532	19	that	that	WDT
1979	4532	20	is	be	VBZ
1979	4532	21	clearly	clearly	RB
1979	4532	22	a	a	DT
1979	4532	23	show	show	NN
1979	4532	24	stopper	stopper	NN
1979	4532	25	.	.	.
1979	4533	1	CHINESE	CHINESE	NNP
1979	4533	2	FRIED	FRIED	NNP
1979	4533	3	NOODLE	noodle	NN
1979	4533	4	CAKEMakes	cakemake	VBZ
1979	4533	5	2	2	CD
1979	4533	6	noodle	noodle	NN
1979	4533	7	cakes	cake	NNS
1979	4533	8	In	in	IN
1979	4533	9	large	large	JJ
1979	4533	10	sauce	sauce	NN
1979	4533	11	pot	pot	NN
1979	4533	12	over	over	IN
1979	4533	13	high	high	JJ
1979	4533	14	heat	heat	NN
1979	4533	15	,	,	,
1979	4533	16	bring	bring	VB
1979	4533	17	3	3	CD
1979	4533	18	quarts	quart	NNS
1979	4533	19	of	of	IN
1979	4533	20	water	water	NN
1979	4533	21	to	to	IN
1979	4533	22	a	a	DT
1979	4533	23	boil	boil	NN
1979	4533	24	.	.	.
1979	4534	1	Add	add	NN
1979	4534	2	6	6	CD
1979	4534	3	ounces	ounce	NNS
1979	4534	4	dried	dry	VBD
1979	4534	5	fine	fine	JJ
1979	4534	6	egg	egg	NN
1979	4534	7	noodles	noodle	NNS
1979	4534	8	;	;	:
1979	4534	9	cook	cook	NN
1979	4534	10	in	in	IN
1979	4534	11	boiling	boil	VBG
1979	4534	12	water	water	NN
1979	4534	13	3	3	CD
1979	4534	14	minutes	minute	NNS
1979	4534	15	;	;	:
1979	4534	16	drain	drain	VBP
1979	4534	17	.	.	.
1979	4535	1	Rinse	rinse	VB
1979	4535	2	with	with	IN
1979	4535	3	cold	cold	JJ
1979	4535	4	water	water	NN
1979	4535	5	;	;	:
1979	4535	6	drain	drain	VB
1979	4535	7	well	well	RB
1979	4535	8	.	.	.
1979	4536	1	In	in	IN
1979	4536	2	large	large	JJ
1979	4536	3	bowl	bowl	NN
1979	4536	4	,	,	,
1979	4536	5	toss	toss	VB
1979	4536	6	noodles	noodle	NNS
1979	4536	7	with	with	IN
1979	4536	8	2	2	CD
1979	4536	9	teaspoons	teaspoon	NNS
1979	4536	10	vegetable	vegetable	JJ
1979	4536	11	oil	oil	NN
1979	4536	12	to	to	TO
1979	4536	13	prevent	prevent	VB
1979	4536	14	sticking	sticking	NN
1979	4536	15	.	.	.
1979	4537	1	In	in	IN
1979	4537	2	12-inch	12-inch	CD
1979	4537	3	skillet	skillet	NN
1979	4537	4	over	over	IN
1979	4537	5	medium	medium	NN
1979	4537	6	-	-	HYPH
1979	4537	7	high	high	JJ
1979	4537	8	heat	heat	NN
1979	4537	9	,	,	,
1979	4537	10	heat	heat	NN
1979	4537	11	2	2	CD
1979	4537	12	tablespoons	tablespoon	NNS
1979	4537	13	vegetable	vegetable	NN
1979	4537	14	oil	oil	NN
1979	4537	15	.	.	.
1979	4538	1	Add	add	VB
1979	4538	2	half	half	NN
1979	4538	3	noodles	noodle	NNS
1979	4538	4	,	,	,
1979	4538	5	flattening	flatten	VBG
1979	4538	6	to	to	TO
1979	4538	7	form	form	VB
1979	4538	8	cake	cake	NN
1979	4538	9	.	.	.
1979	4539	1	Cook	Cook	NNP
1979	4539	2	5	5	CD
1979	4539	3	minutes	minute	NNS
1979	4539	4	or	or	CC
1979	4539	5	until	until	IN
1979	4539	6	bottom	bottom	NN
1979	4539	7	is	be	VBZ
1979	4539	8	golden	golden	JJ
1979	4539	9	brown	brown	JJ
1979	4539	10	.	.	.
1979	4540	1	Loosen	Loosen	NNP
1979	4540	2	edges	edge	NNS
1979	4540	3	.	.	.
1979	4541	1	Invert	invert	VB
1979	4541	2	onto	onto	IN
1979	4541	3	large	large	JJ
1979	4541	4	round	round	JJ
1979	4541	5	platter	platter	NN
1979	4541	6	.	.	.
1979	4542	1	Slide	slide	NN
1979	4542	2	noodle	noodle	NN
1979	4542	3	cake	cake	NN
1979	4542	4	back	back	RB
1979	4542	5	into	into	IN
1979	4542	6	skillet	skillet	NN
1979	4542	7	.	.	.
1979	4543	1	Cook	Cook	NNP
1979	4543	2	5	5	CD
1979	4543	3	minutes	minute	NNS
1979	4543	4	longer	long	RBR
1979	4543	5	or	or	CC
1979	4543	6	until	until	IN
1979	4543	7	second	second	JJ
1979	4543	8	side	side	NN
1979	4543	9	is	be	VBZ
1979	4543	10	golden	golden	JJ
1979	4543	11	brown	brown	JJ
1979	4543	12	.	.	.
1979	4544	1	Invert	invert	VB
1979	4544	2	onto	onto	IN
1979	4544	3	large	large	JJ
1979	4544	4	round	round	JJ
1979	4544	5	platter	platter	NN
1979	4544	6	.	.	.
1979	4545	1	Repeat	repeat	NN
1979	4545	2	procedure	procedure	NN
1979	4545	3	with	with	IN
1979	4545	4	remaining	remain	VBG
1979	4545	5	noodles	noodle	NNS
1979	4545	6	.	.	.
1979	4546	1	CHICKEN	CHICKEN	NNP
1979	4546	2	TOPPINGMakes	toppingmake	VBZ
1979	4546	3	6	6	CD
1979	4546	4	servings	serving	NNS
1979	4546	5	1	1	CD
1979	4546	6	roaster	roaster	VB
1979	4546	7	boneless	boneless	NN
1979	4546	8	breast	breast	NN
1979	4546	9	2	2	CD
1979	4546	10	tablespoons	tablespoon	NNS
1979	4546	11	vegetable	vegetable	NN
1979	4546	12	oil	oil	NN
1979	4546	13	2	2	CD
1979	4546	14	medium	medium	NN
1979	4546	15	onions	onion	NNS
1979	4546	16	,	,	,
1979	4546	17	cut	cut	VBN
1979	4546	18	in	in	IN
1979	4546	19	thin	thin	JJ
1979	4546	20	wedges	wedge	NNS
1979	4546	21	2	2	CD
1979	4546	22	tablespoons	tablespoon	NNS
1979	4546	23	minced	mince	VBN
1979	4546	24	ginger	ginger	NN
1979	4546	25	root	root	NN
1979	4546	26	2	2	CD
1979	4546	27	cloves	clove	NNS
1979	4546	28	garlic	garlic	NN
1979	4546	29	,	,	,
1979	4546	30	minced	mince	VBD
1979	4546	31	3	3	CD
1979	4546	32	cups	cup	NNS
1979	4546	33	torn	tear	VBN
1979	4546	34	spinach	spinach	NN
1979	4546	35	1	1	CD
1979	4546	36	-	-	SYM
1979	4546	37	1/2	1/2	CD
1979	4546	38	cups	cup	NNS
1979	4546	39	chicken	chicken	NN
1979	4546	40	broth	broth	NN
1979	4546	41	1	1	CD
1979	4546	42	cup	cup	NN
1979	4546	43	sliced	slice	VBD
1979	4546	44	mushrooms	mushroom	NNS
1979	4546	45	1	1	CD
1979	4546	46	sweet	sweet	JJ
1979	4546	47	red	red	JJ
1979	4546	48	pepper	pepper	NN
1979	4546	49	,	,	,
1979	4546	50	cut	cut	VBN
1979	4546	51	in	in	IN
1979	4546	52	thin	thin	JJ
1979	4546	53	strips	strip	NNS
1979	4546	54	(	(	-LRB-
1979	4546	55	1	1	CD
1979	4546	56	cup	cup	NN
1979	4546	57	)	)	-RRB-
1979	4546	58	1	1	CD
1979	4546	59	can	can	NN
1979	4546	60	(	(	-LRB-
1979	4546	61	8-ounces	8-ounces	CD
1979	4546	62	)	)	-RRB-
1979	4546	63	bamboo	bamboo	NN
1979	4546	64	shoots	shoot	NNS
1979	4546	65	,	,	,
1979	4546	66	drained	drain	VBD
1979	4546	67	and	and	CC
1979	4546	68	cut	cut	VBD
1979	4546	69	in	in	IN
1979	4546	70	julienne	julienne	NNP
1979	4546	71	strips	strip	VBZ
1979	4546	72	2	2	CD
1979	4546	73	tablespoons	tablespoon	NNS
1979	4546	74	soy	soy	NN
1979	4546	75	sauce	sauce	NN
1979	4546	76	1/8	1/8	CD
1979	4546	77	teaspoon	teaspoon	NN
1979	4546	78	crushed	crush	VBN
1979	4546	79	dried	dry	VBD
1979	4546	80	red	red	JJ
1979	4546	81	pepper	pepper	NN
1979	4546	82	2	2	CD
1979	4546	83	tablespoons	tablespoon	NNS
1979	4546	84	cornstarch	cornstarch	NN
1979	4546	85	2	2	CD
1979	4546	86	tablespoons	tablespoon	NNS
1979	4546	87	dry	dry	JJ
1979	4546	88	sherry	sherry	NN
1979	4546	89	Remove	remove	VB
1979	4546	90	visible	visible	JJ
1979	4546	91	fat	fat	NN
1979	4546	92	from	from	IN
1979	4546	93	breast	breast	NN
1979	4546	94	meat	meat	NN
1979	4546	95	and	and	CC
1979	4546	96	cut	cut	VBD
1979	4546	97	into	into	IN
1979	4546	98	thin	thin	JJ
1979	4546	99	strips	strip	NNS
1979	4546	100	.	.	.
1979	4547	1	In	in	IN
1979	4547	2	a	a	DT
1979	4547	3	wok	wok	NN
1979	4547	4	or	or	CC
1979	4547	5	large	large	JJ
1979	4547	6	skillet	skillet	NN
1979	4547	7	,	,	,
1979	4547	8	over	over	IN
1979	4547	9	medium	medium	NN
1979	4547	10	-	-	HYPH
1979	4547	11	high	high	JJ
1979	4547	12	heat	heat	NN
1979	4547	13	,	,	,
1979	4547	14	heat	heat	NN
1979	4547	15	oil	oil	NN
1979	4547	16	.	.	.
1979	4548	1	Add	add	VB
1979	4548	2	onion	onion	NN
1979	4548	3	,	,	,
1979	4548	4	ginger	ginger	NN
1979	4548	5	and	and	CC
1979	4548	6	garlic	garlic	NN
1979	4548	7	;	;	:
1979	4548	8	stir	stir	NNP
1979	4548	9	fry	fry	NNP
1979	4548	10	1	1	CD
1979	4548	11	minute	minute	NN
1979	4548	12	.	.	.
1979	4549	1	Add	add	NN
1979	4549	2	chicken	chicken	NN
1979	4549	3	;	;	:
1979	4549	4	stir	stir	VB
1979	4549	5	fry	fry	NNP
1979	4549	6	2	2	CD
1979	4549	7	minutes	minute	NNS
1979	4549	8	,	,	,
1979	4549	9	or	or	CC
1979	4549	10	until	until	IN
1979	4549	11	chicken	chicken	NN
1979	4549	12	turns	turn	VBZ
1979	4549	13	white	white	JJ
1979	4549	14	.	.	.
1979	4550	1	Add	add	VB
1979	4550	2	spinach	spinach	NN
1979	4550	3	,	,	,
1979	4550	4	broth	broth	NN
1979	4550	5	,	,	,
1979	4550	6	mushrooms	mushroom	NNS
1979	4550	7	,	,	,
1979	4550	8	red	red	JJ
1979	4550	9	pepper	pepper	NN
1979	4550	10	strips	strip	NNS
1979	4550	11	,	,	,
1979	4550	12	bamboo	bamboo	NN
1979	4550	13	shoots	shoot	NNS
1979	4550	14	,	,	,
1979	4550	15	soy	soy	NN
1979	4550	16	sauce	sauce	NN
1979	4550	17	and	and	CC
1979	4550	18	crushed	crush	VBD
1979	4550	19	red	red	JJ
1979	4550	20	pepper	pepper	NN
1979	4550	21	.	.	.
1979	4551	1	Cook	Cook	NNP
1979	4551	2	5	5	CD
1979	4551	3	minutes	minute	NNS
1979	4551	4	or	or	CC
1979	4551	5	until	until	IN
1979	4551	6	chicken	chicken	NN
1979	4551	7	and	and	CC
1979	4551	8	vegetables	vegetable	NNS
1979	4551	9	are	be	VBP
1979	4551	10	tender	tender	JJ
1979	4551	11	,	,	,
1979	4551	12	stirring	stir	VBG
1979	4551	13	frequently	frequently	RB
1979	4551	14	.	.	.
1979	4552	1	In	in	IN
1979	4552	2	a	a	DT
1979	4552	3	cup	cup	NN
1979	4552	4	,	,	,
1979	4552	5	blend	blend	NN
1979	4552	6	cornstarch	cornstarch	NN
1979	4552	7	and	and	CC
1979	4552	8	sherry	sherry	VB
1979	4552	9	until	until	IN
1979	4552	10	smooth	smooth	JJ
1979	4552	11	;	;	:
1979	4552	12	stir	stir	VB
1979	4552	13	into	into	IN
1979	4552	14	wok	wok	NNP
1979	4552	15	.	.	.
1979	4553	1	Over	over	IN
1979	4553	2	medium	medium	JJ
1979	4553	3	heat	heat	NN
1979	4553	4	,	,	,
1979	4553	5	bring	bring	VB
1979	4553	6	to	to	IN
1979	4553	7	a	a	DT
1979	4553	8	boil	boil	NN
1979	4553	9	;	;	:
1979	4553	10	boil	boil	VB
1979	4553	11	1	1	CD
1979	4553	12	minute	minute	NN
1979	4553	13	,	,	,
1979	4553	14	stirring	stir	VBG
1979	4553	15	constantly	constantly	RB
1979	4553	16	.	.	.
1979	4554	1	To	to	TO
1979	4554	2	serve	serve	VB
1979	4554	3	,	,	,
1979	4554	4	spoon	spoon	NN
1979	4554	5	chicken	chicken	NN
1979	4554	6	mixture	mixture	NN
1979	4554	7	over	over	IN
1979	4554	8	Chinese	Chinese	NNP
1979	4554	9	Fried	Fried	NNP
1979	4554	10	Noodle	Noodle	NNP
1979	4554	11	Cake	Cake	NNP
1979	4554	12	.	.	.
1979	4555	1	FILLO	FILLO	NNP
1979	4555	2	WRAPPED	wrapped	NN
1979	4555	3	CHICKEN	CHICKEN	NNS
1979	4555	4	Deanna	Deanna	NNP
1979	4555	5	Doyel	Doyel	NNP
1979	4555	6	,	,	,
1979	4555	7	a	a	DT
1979	4555	8	Californian	Californian	NNP
1979	4555	9	,	,	,
1979	4555	10	brought	bring	VBD
1979	4555	11	these	these	DT
1979	4555	12	to	to	IN
1979	4555	13	a	a	DT
1979	4555	14	pot	pot	NN
1979	4555	15	luck	luck	NN
1979	4555	16	at	at	IN
1979	4555	17	my	-PRON-	PRP$
1979	4555	18	house	house	NN
1979	4555	19	,	,	,
1979	4555	20	and	and	CC
1979	4555	21	since	since	IN
1979	4555	22	they	-PRON-	PRP
1979	4555	23	were	be	VBD
1979	4555	24	far	far	RB
1979	4555	25	and	and	CC
1979	4555	26	away	away	RB
1979	4555	27	the	the	DT
1979	4555	28	most	most	RBS
1979	4555	29	popular	popular	JJ
1979	4555	30	food	food	NN
1979	4555	31	at	at	IN
1979	4555	32	the	the	DT
1979	4555	33	party	party	NN
1979	4555	34	that	that	DT
1979	4555	35	night	night	NN
1979	4555	36	,	,	,
1979	4555	37	I	-PRON-	PRP
1979	4555	38	thought	think	VBD
1979	4555	39	you	-PRON-	PRP
1979	4555	40	might	may	MD
1979	4555	41	enjoy	enjoy	VB
1979	4555	42	knowing	know	VBG
1979	4555	43	about	about	IN
1979	4555	44	them	-PRON-	PRP
1979	4555	45	.	.	.
1979	4556	1	They	-PRON-	PRP
1979	4556	2	're	be	VBP
1979	4556	3	tender	tender	JJ
1979	4556	4	,	,	,
1979	4556	5	flaky	flaky	JJ
1979	4556	6	,	,	,
1979	4556	7	delicious	delicious	JJ
1979	4556	8	,	,	,
1979	4556	9	and	and	CC
1979	4556	10	they	-PRON-	PRP
1979	4556	11	look	look	VBP
1979	4556	12	good	good	JJ
1979	4556	13	.	.	.
1979	4557	1	You	-PRON-	PRP
1979	4557	2	might	may	MD
1979	4557	3	garnish	garnish	VB
1979	4557	4	the	the	DT
1979	4557	5	plate	plate	NN
1979	4557	6	with	with	IN
1979	4557	7	some	some	DT
1979	4557	8	parsley	parsley	NN
1979	4557	9	or	or	CC
1979	4557	10	watercress	watercress	NN
1979	4557	11	.	.	.
1979	4558	1	I	-PRON-	PRP
1979	4558	2	've	have	VB
1979	4558	3	served	serve	VBN
1979	4558	4	them	-PRON-	PRP
1979	4558	5	here	here	RB
1979	4558	6	to	to	IN
1979	4558	7	a	a	DT
1979	4558	8	gathering	gathering	NN
1979	4558	9	of	of	IN
1979	4558	10	50	50	CD
1979	4558	11	of	of	IN
1979	4558	12	the	the	DT
1979	4558	13	Perdue	perdue	JJ
1979	4558	14	marketing	marketing	NN
1979	4558	15	men	man	NNS
1979	4558	16	and	and	CC
1979	4558	17	women	woman	NNS
1979	4558	18	,	,	,
1979	4558	19	but	but	CC
1979	4558	20	for	for	IN
1979	4558	21	variation	variation	NN
1979	4558	22	,	,	,
1979	4558	23	I	-PRON-	PRP
1979	4558	24	cut	cut	VBD
1979	4558	25	the	the	DT
1979	4558	26	chicken	chicken	NN
1979	4558	27	into	into	IN
1979	4558	28	bite	bite	NN
1979	4558	29	size	size	NN
1979	4558	30	pieces	piece	NNS
1979	4558	31	and	and	CC
1979	4558	32	wrapped	wrap	VBD
1979	4558	33	them	-PRON-	PRP
1979	4558	34	individually	individually	RB
1979	4558	35	to	to	TO
1979	4558	36	form	form	VB
1979	4558	37	cocktail	cocktail	NN
1979	4558	38	-	-	HYPH
1979	4558	39	size	size	NN
1979	4558	40	morsels	morsel	NNS
1979	4558	41	.	.	.
1979	4559	1	To	to	TO
1979	4559	2	make	make	VB
1979	4559	3	this	this	DT
1979	4559	4	successfully	successfully	RB
1979	4559	5	,	,	,
1979	4559	6	be	be	VB
1979	4559	7	sure	sure	JJ
1979	4559	8	to	to	TO
1979	4559	9	keep	keep	VB
1979	4559	10	the	the	DT
1979	4559	11	pastry	pastry	NN
1979	4559	12	sheets	sheet	NNS
1979	4559	13	from	from	IN
1979	4559	14	drying	dry	VBG
1979	4559	15	out	out	RP
1979	4559	16	or	or	CC
1979	4559	17	they	-PRON-	PRP
1979	4559	18	'll	will	MD
1979	4559	19	get	get	VB
1979	4559	20	brittle	brittle	JJ
1979	4559	21	and	and	CC
1979	4559	22	impossible	impossible	JJ
1979	4559	23	to	to	TO
1979	4559	24	fold	fold	VB
1979	4559	25	.	.	.
1979	4560	1	Work	work	VB
1979	4560	2	with	with	IN
1979	4560	3	only	only	RB
1979	4560	4	one	one	CD
1979	4560	5	sheet	sheet	NN
1979	4560	6	at	at	IN
1979	4560	7	a	a	DT
1979	4560	8	time	time	NN
1979	4560	9	and	and	CC
1979	4560	10	keep	keep	VB
1979	4560	11	the	the	DT
1979	4560	12	others	other	NNS
1979	4560	13	covered	cover	VBN
1979	4560	14	with	with	IN
1979	4560	15	a	a	DT
1979	4560	16	sheet	sheet	NN
1979	4560	17	of	of	IN
1979	4560	18	waxed	wax	VBN
1979	4560	19	paper	paper	NN
1979	4560	20	and	and	CC
1979	4560	21	topped	top	VBD
1979	4560	22	with	with	IN
1979	4560	23	a	a	DT
1979	4560	24	damp	damp	JJ
1979	4560	25	tea	tea	NN
1979	4560	26	towel	towel	NN
1979	4560	27	.	.	.
1979	4561	1	WRAPPED	WRAPPED	NNP
1979	4561	2	CHICKENServes	chickenserve	VBZ
1979	4561	3	6	6	CD
1979	4561	4	1	1	CD
1979	4561	5	cup	cup	NN
1979	4561	6	mayonnaise	mayonnaise	NN
1979	4561	7	1	1	CD
1979	4561	8	cup	cup	NN
1979	4561	9	chopped	chop	VBD
1979	4561	10	scallions	scallion	NNS
1979	4561	11	2	2	CD
1979	4561	12	tablespoons	tablespoon	NNS
1979	4561	13	minced	mince	VBD
1979	4561	14	fresh	fresh	JJ
1979	4561	15	parsley	parsley	NNP
1979	4561	16	3	3	CD
1979	4561	17	cloves	clove	NNS
1979	4561	18	garlic	garlic	NN
1979	4561	19	,	,	,
1979	4561	20	minced	mince	VBN
1979	4561	21	,	,	,
1979	4561	22	divided	divide	VBD
1979	4561	23	1/2	1/2	CD
1979	4561	24	teaspoon	teaspoon	NN
1979	4561	25	fresh	fresh	JJ
1979	4561	26	lemon	lemon	NN
1979	4561	27	juice	juice	NN
1979	4561	28	Pinch	Pinch	NNP
1979	4561	29	salt	salt	NN
1979	4561	30	Pinch	Pinch	NNP
1979	4561	31	ground	ground	NN
1979	4561	32	pepper	pepper	NN
1979	4561	33	1	1	CD
1979	4561	34	cup	cup	NN
1979	4561	35	butter	butter	NN
1979	4561	36	or	or	CC
1979	4561	37	margarine	margarine	NN
1979	4561	38	,	,	,
1979	4561	39	divided	divide	VBD
1979	4561	40	12	12	CD
1979	4561	41	sheets	sheet	NNS
1979	4561	42	fillo	fillo	VB
1979	4561	43	pastry	pastry	NN
1979	4561	44	(	(	-LRB-
1979	4561	45	available	available	JJ
1979	4561	46	in	in	IN
1979	4561	47	most	most	JJS
1979	4561	48	quality	quality	NN
1979	4561	49	supermarkets	supermarket	NNS
1979	4561	50	)	)	-RRB-
1979	4561	51	6	6	CD
1979	4561	52	skinless	skinless	NN
1979	4561	53	,	,	,
1979	4561	54	boneless	boneless	NN
1979	4561	55	chicken	chicken	NN
1979	4561	56	breast	breast	NN
1979	4561	57	halves	half	NNS
1979	4561	58	Grated	Grated	NNP
1979	4561	59	Parmesan	Parmesan	NNP
1979	4561	60	cheese	cheese	NN
1979	4561	61	In	in	IN
1979	4561	62	a	a	DT
1979	4561	63	shallow	shallow	JJ
1979	4561	64	dish	dish	NN
1979	4561	65	combine	combine	NN
1979	4561	66	mayonnaise	mayonnaise	NN
1979	4561	67	,	,	,
1979	4561	68	scallions	scallion	NNS
1979	4561	69	,	,	,
1979	4561	70	parsley	parsley	NN
1979	4561	71	,	,	,
1979	4561	72	half	half	NN
1979	4561	73	of	of	IN
1979	4561	74	garlic	garlic	JJ
1979	4561	75	,	,	,
1979	4561	76	lemon	lemon	NN
1979	4561	77	juice	juice	NN
1979	4561	78	,	,	,
1979	4561	79	salt	salt	NN
1979	4561	80	and	and	CC
1979	4561	81	pepper	pepper	NN
1979	4561	82	.	.	.
1979	4562	1	In	in	IN
1979	4562	2	a	a	DT
1979	4562	3	small	small	JJ
1979	4562	4	saucepan	saucepan	NN
1979	4562	5	over	over	IN
1979	4562	6	medium	medium	JJ
1979	4562	7	heat	heat	NN
1979	4562	8	melt	melt	NN
1979	4562	9	butter	butter	NN
1979	4562	10	with	with	IN
1979	4562	11	remaining	remain	VBG
1979	4562	12	garlic	garlic	NN
1979	4562	13	.	.	.
1979	4563	1	Brush	brush	VB
1979	4563	2	one	one	CD
1979	4563	3	pastry	pastry	NN
1979	4563	4	sheet	sheet	NN
1979	4563	5	with	with	IN
1979	4563	6	melted	melted	JJ
1979	4563	7	garlic	garlic	JJ
1979	4563	8	butter	butter	NN
1979	4563	9	,	,	,
1979	4563	10	top	top	NN
1979	4563	11	with	with	IN
1979	4563	12	second	second	JJ
1979	4563	13	sheet	sheet	NN
1979	4563	14	and	and	CC
1979	4563	15	brush	brush	NN
1979	4563	16	again	again	RB
1979	4563	17	.	.	.
1979	4564	1	Dip	dip	NN
1979	4564	2	chicken	chicken	NN
1979	4564	3	breast	breast	NN
1979	4564	4	in	in	IN
1979	4564	5	mixed	mixed	JJ
1979	4564	6	ingredients	ingredient	NNS
1979	4564	7	turning	turn	VBG
1979	4564	8	to	to	IN
1979	4564	9	coat	coat	NN
1979	4564	10	thoroughly	thoroughly	RB
1979	4564	11	.	.	.
1979	4565	1	Place	place	NN
1979	4565	2	chicken	chicken	NN
1979	4565	3	diagonally	diagonally	RB
1979	4565	4	on	on	IN
1979	4565	5	one	one	CD
1979	4565	6	corner	corner	NN
1979	4565	7	of	of	IN
1979	4565	8	pastry	pastry	NN
1979	4565	9	sheets	sheet	NNS
1979	4565	10	,	,	,
1979	4565	11	then	then	RB
1979	4565	12	roll	roll	VB
1979	4565	13	while	while	IN
1979	4565	14	folding	fold	VBG
1979	4565	15	in	in	IN
1979	4565	16	sides	side	NNS
1979	4565	17	to	to	TO
1979	4565	18	make	make	VB
1979	4565	19	a	a	DT
1979	4565	20	neat	neat	JJ
1979	4565	21	rectangular	rectangular	JJ
1979	4565	22	package	package	NN
1979	4565	23	.	.	.
1979	4566	1	Brush	brush	JJ
1979	4566	2	top	top	NN
1979	4566	3	of	of	IN
1979	4566	4	wrapped	wrap	VBN
1979	4566	5	chicken	chicken	NN
1979	4566	6	with	with	IN
1979	4566	7	butter	butter	NN
1979	4566	8	and	and	CC
1979	4566	9	top	top	NN
1979	4566	10	lightly	lightly	RB
1979	4566	11	with	with	IN
1979	4566	12	Parmesan	Parmesan	NNP
1979	4566	13	cheese	cheese	NN
1979	4566	14	.	.	.
1979	4567	1	Preheat	preheat	NN
1979	4567	2	oven	oven	VBD
1979	4567	3	to	to	IN
1979	4567	4	350oF.	350of.	CD
1979	4568	1	Place	place	NN
1979	4568	2	wrapped	wrap	VBD
1979	4568	3	breasts	breast	NNS
1979	4568	4	in	in	IN
1979	4568	5	a	a	DT
1979	4568	6	baking	baking	NN
1979	4568	7	dish	dish	NN
1979	4568	8	and	and	CC
1979	4568	9	bake	bake	VB
1979	4568	10	for	for	IN
1979	4568	11	about	about	RB
1979	4568	12	35	35	CD
1979	4568	13	minutes	minute	NNS
1979	4568	14	.	.	.
1979	4569	1	They	-PRON-	PRP
1979	4569	2	're	be	VBP
1979	4569	3	a	a	DT
1979	4569	4	golden	golden	JJ
1979	4569	5	brown	brown	NN
1979	4569	6	when	when	WRB
1979	4569	7	done	do	VBN
1979	4569	8	.	.	.
1979	4570	1	MUSHROOM	MUSHROOM	NNP
1979	4570	2	SNAILS	SNAILS	NNP
1979	4570	3	Serves	serve	VBZ
1979	4570	4	4	4	CD
1979	4570	5	as	as	IN
1979	4570	6	an	an	DT
1979	4570	7	appetizer	appetizer	NN
1979	4570	8	This	this	DT
1979	4570	9	is	be	VBZ
1979	4570	10	one	one	CD
1979	4570	11	of	of	IN
1979	4570	12	the	the	DT
1979	4570	13	very	very	RB
1979	4570	14	few	few	JJ
1979	4570	15	recipes	recipe	NNS
1979	4570	16	that	that	WDT
1979	4570	17	I	-PRON-	PRP
1979	4570	18	've	have	VB
1979	4570	19	developed	develop	VBN
1979	4570	20	on	on	IN
1979	4570	21	my	-PRON-	PRP$
1979	4570	22	own	own	JJ
1979	4570	23	.	.	.
1979	4571	1	In	in	IN
1979	4571	2	spite	spite	NN
1979	4571	3	of	of	IN
1979	4571	4	its	-PRON-	PRP$
1979	4571	5	name	name	NN
1979	4571	6	,	,	,
1979	4571	7	it	-PRON-	PRP
1979	4571	8	does	do	VBZ
1979	4571	9	n't	not	RB
1979	4571	10	contain	contain	VB
1979	4571	11	snails	snail	NNS
1979	4571	12	.	.	.
1979	4572	1	I	-PRON-	PRP
1979	4572	2	'd	'd	MD
1979	4572	3	eaten	eat	VBN
1979	4572	4	escargot	escargot	NN
1979	4572	5	(	(	-LRB-
1979	4572	6	snails	snail	NNS
1979	4572	7	)	)	-RRB-
1979	4572	8	in	in	IN
1979	4572	9	France	France	NNP
1979	4572	10	,	,	,
1979	4572	11	and	and	CC
1979	4572	12	thought	think	VBD
1979	4572	13	they	-PRON-	PRP
1979	4572	14	were	be	VBD
1979	4572	15	expensive	expensive	JJ
1979	4572	16	and	and	CC
1979	4572	17	overrated	overrated	JJ
1979	4572	18	,	,	,
1979	4572	19	but	but	CC
1979	4572	20	loved	love	VBD
1979	4572	21	the	the	DT
1979	4572	22	garlic	garlic	JJ
1979	4572	23	butter	butter	NN
1979	4572	24	and	and	CC
1979	4572	25	other	other	JJ
1979	4572	26	seasonings	seasoning	NNS
1979	4572	27	.	.	.
1979	4573	1	One	one	CD
1979	4573	2	day	day	NN
1979	4573	3	it	-PRON-	PRP
1979	4573	4	occurred	occur	VBD
1979	4573	5	to	to	IN
1979	4573	6	me	-PRON-	PRP
1979	4573	7	that	that	IN
1979	4573	8	those	those	DT
1979	4573	9	flavorings	flavoring	NNS
1979	4573	10	would	would	MD
1979	4573	11	be	be	VB
1979	4573	12	delicious	delicious	JJ
1979	4573	13	with	with	IN
1979	4573	14	the	the	DT
1979	4573	15	mushrooms	mushroom	NNS
1979	4573	16	and	and	CC
1979	4573	17	chicken	chicken	NN
1979	4573	18	livers	liver	NNS
1979	4573	19	that	that	WDT
1979	4573	20	I	-PRON-	PRP
1979	4573	21	happened	happen	VBD
1979	4573	22	to	to	TO
1979	4573	23	have	have	VB
1979	4573	24	in	in	IN
1979	4573	25	the	the	DT
1979	4573	26	refrigerator	refrigerator	NN
1979	4573	27	.	.	.
1979	4574	1	I	-PRON-	PRP
1979	4574	2	sat	sit	VBD
1979	4574	3	down	down	RP
1979	4574	4	and	and	CC
1979	4574	5	wrote	write	VBD
1979	4574	6	what	what	WP
1979	4574	7	I	-PRON-	PRP
1979	4574	8	thought	think	VBD
1979	4574	9	would	would	MD
1979	4574	10	be	be	VB
1979	4574	11	right	right	JJ
1979	4574	12	,	,	,
1979	4574	13	and	and	CC
1979	4574	14	then	then	RB
1979	4574	15	made	make	VBD
1979	4574	16	the	the	DT
1979	4574	17	recipe	recipe	NN
1979	4574	18	exactly	exactly	RB
1979	4574	19	according	accord	VBG
1979	4574	20	to	to	IN
1979	4574	21	the	the	DT
1979	4574	22	directions	direction	NNS
1979	4574	23	that	that	WDT
1979	4574	24	I	-PRON-	PRP
1979	4574	25	'd	'd	MD
1979	4574	26	written	write	VBN
1979	4574	27	.	.	.
1979	4575	1	The	the	DT
1979	4575	2	verdict	verdict	NN
1979	4575	3	from	from	IN
1979	4575	4	guests	guest	NNS
1979	4575	5	was	be	VBD
1979	4575	6	that	that	IN
1979	4575	7	these	these	DT
1979	4575	8	mushroom	mushroom	NN
1979	4575	9	snails	snail	NNS
1979	4575	10	are	be	VBP
1979	4575	11	a	a	DT
1979	4575	12	showstopper	showstopper	NN
1979	4575	13	,	,	,
1979	4575	14	especially	especially	RB
1979	4575	15	if	if	IN
1979	4575	16	you	-PRON-	PRP
1979	4575	17	by	by	IN
1979	4575	18	any	any	DT
1979	4575	19	chance	chance	NN
1979	4575	20	have	have	VBP
1979	4575	21	any	any	DT
1979	4575	22	of	of	IN
1979	4575	23	the	the	DT
1979	4575	24	escargot	escargot	NN
1979	4575	25	serving	serve	VBG
1979	4575	26	dishes	dish	NNS
1979	4575	27	with	with	IN
1979	4575	28	little	little	JJ
1979	4575	29	indentations	indentation	NNS
1979	4575	30	for	for	IN
1979	4575	31	each	each	DT
1979	4575	32	snail	snail	NN
1979	4575	33	.	.	.
1979	4576	1	Since	since	IN
1979	4576	2	I	-PRON-	PRP
1979	4576	3	'm	be	VBP
1979	4576	4	guessing	guess	VBG
1979	4576	5	that	that	IN
1979	4576	6	you	-PRON-	PRP
1979	4576	7	probably	probably	RB
1979	4576	8	do	do	VBP
1979	4576	9	n't	not	RB
1979	4576	10	,	,	,
1979	4576	11	I	-PRON-	PRP
1979	4576	12	've	have	VB
1979	4576	13	suggested	suggest	VBN
1979	4576	14	in	in	IN
1979	4576	15	the	the	DT
1979	4576	16	recipe	recipe	NN
1979	4576	17	that	that	WDT
1979	4576	18	you	-PRON-	PRP
1979	4576	19	serve	serve	VBP
1979	4576	20	the	the	DT
1979	4576	21	mushroom	mushroom	NN
1979	4576	22	"	"	``
1979	4576	23	snails	snail	NNS
1979	4576	24	"	"	''
1979	4576	25	on	on	IN
1979	4576	26	little	little	JJ
1979	4576	27	rounds	round	NNS
1979	4576	28	of	of	IN
1979	4576	29	sauteed	sauteed	NN
1979	4576	30	French	french	JJ
1979	4576	31	bread	bread	NN
1979	4576	32	.	.	.
1979	4577	1	1/2	1/2	CD
1979	4577	2	cup	cup	NN
1979	4577	3	butter	butter	NN
1979	4577	4	or	or	CC
1979	4577	5	margarine	margarine	NN
1979	4577	6	,	,	,
1979	4577	7	softened	soften	VBD
1979	4577	8	2	2	CD
1979	4577	9	cloves	clove	NNS
1979	4577	10	garlic	garlic	NN
1979	4577	11	,	,	,
1979	4577	12	minced	mince	VBD
1979	4577	13	4	4	CD
1979	4577	14	tablespoons	tablespoon	NNS
1979	4577	15	minced	mince	VBN
1979	4577	16	,	,	,
1979	4577	17	fresh	fresh	JJ
1979	4577	18	parsley	parsley	NN
1979	4577	19	2	2	CD
1979	4577	20	tablespoons	tablespoon	NNS
1979	4577	21	snipped	snip	VBD
1979	4577	22	fresh	fresh	JJ
1979	4577	23	or	or	CC
1979	4577	24	frozen	frozen	JJ
1979	4577	25	chives	chive	NNS
1979	4577	26	1/8	1/8	CD
1979	4577	27	teaspoon	teaspoon	NN
1979	4577	28	salt	salt	NN
1979	4577	29	or	or	CC
1979	4577	30	to	to	TO
1979	4577	31	taste	taste	VB
1979	4577	32	12	12	CD
1979	4577	33	large	large	JJ
1979	4577	34	mushroom	mushroom	NN
1979	4577	35	caps	cap	NNS
1979	4577	36	6	6	CD
1979	4577	37	chicken	chicken	NN
1979	4577	38	livers	liver	NNS
1979	4577	39	,	,	,
1979	4577	40	halved	halve	VBN
1979	4577	41	Preheat	Preheat	NNP
1979	4577	42	oven	oven	VBD
1979	4577	43	to	to	IN
1979	4577	44	400oF.	400of.	CD
1979	4578	1	In	in	IN
1979	4578	2	a	a	DT
1979	4578	3	small	small	JJ
1979	4578	4	bowl	bowl	NN
1979	4578	5	combine	combine	VB
1979	4578	6	butter	butter	NN
1979	4578	7	with	with	IN
1979	4578	8	garlic	garlic	NNP
1979	4578	9	,	,	,
1979	4578	10	parsley	parsley	NN
1979	4578	11	,	,	,
1979	4578	12	chives	chive	NNS
1979	4578	13	and	and	CC
1979	4578	14	salt	salt	NN
1979	4578	15	.	.	.
1979	4579	1	Fill	fill	VB
1979	4579	2	each	each	DT
1979	4579	3	mushroom	mushroom	NN
1979	4579	4	cap	cap	NN
1979	4579	5	with	with	IN
1979	4579	6	a	a	DT
1979	4579	7	half	half	JJ
1979	4579	8	chicken	chicken	NN
1979	4579	9	liver	liver	NN
1979	4579	10	.	.	.
1979	4580	1	Then	then	RB
1979	4580	2	,	,	,
1979	4580	3	top	top	VB
1979	4580	4	each	each	DT
1979	4580	5	mushroom	mushroom	NN
1979	4580	6	cap	cap	NN
1979	4580	7	with	with	IN
1979	4580	8	1/12th	1/12th	CD
1979	4580	9	of	of	IN
1979	4580	10	the	the	DT
1979	4580	11	butter	butter	NN
1979	4580	12	mixture	mixture	NN
1979	4580	13	.	.	.
1979	4581	1	Bake	bake	VB
1979	4581	2	at	at	IN
1979	4581	3	until	until	IN
1979	4581	4	filling	filling	NN
1979	4581	5	is	be	VBZ
1979	4581	6	melted	melt	VBN
1979	4581	7	,	,	,
1979	4581	8	and	and	CC
1979	4581	9	bubbly	bubbly	RB
1979	4581	10	,	,	,
1979	4581	11	about	about	RB
1979	4581	12	8	8	CD
1979	4581	13	minutes	minute	NNS
1979	4581	14	.	.	.
1979	4582	1	Serve	serve	VB
1979	4582	2	on	on	IN
1979	4582	3	1/2	1/2	CD
1979	4582	4	inch	inch	NN
1979	4582	5	thick	thick	JJ
1979	4582	6	slices	slice	NNS
1979	4582	7	of	of	IN
1979	4582	8	French	french	JJ
1979	4582	9	bread	bread	NN
1979	4582	10	which	which	WDT
1979	4582	11	have	have	VBP
1979	4582	12	been	be	VBN
1979	4582	13	sauteed	sauteed	NN
1979	4582	14	in	in	IN
1979	4582	15	butter	butter	NN
1979	4582	16	until	until	IN
1979	4582	17	lightly	lightly	RB
1979	4582	18	browned	brown	VBN
1979	4582	19	.	.	.
1979	4583	1	OLD	old	JJ
1979	4583	2	WORLD	world	NN
1979	4583	3	CORNISH	CORNISH	NNS
1979	4583	4	HENS	hen	VBD
1979	4583	5	BAKED	baked	VBP
1979	4583	6	IN	in	IN
1979	4583	7	SALTServes	saltserve	NNS
1979	4583	8	4	4	CD
1979	4583	9	This	this	DT
1979	4583	10	is	be	VBZ
1979	4583	11	one	one	CD
1979	4583	12	of	of	IN
1979	4583	13	my	-PRON-	PRP$
1979	4583	14	personal	personal	JJ
1979	4583	15	favorites	favorite	NNS
1979	4583	16	.	.	.
1979	4584	1	When	when	WRB
1979	4584	2	it	-PRON-	PRP
1979	4584	3	's	be	VBZ
1979	4584	4	brought	bring	VBN
1979	4584	5	to	to	IN
1979	4584	6	the	the	DT
1979	4584	7	table	table	NN
1979	4584	8	,	,	,
1979	4584	9	this	this	DT
1979	4584	10	dish	dish	NN
1979	4584	11	looks	look	VBZ
1979	4584	12	so	so	RB
1979	4584	13	impressive	impressive	JJ
1979	4584	14	that	that	IN
1979	4584	15	I	-PRON-	PRP
1979	4584	16	can	can	MD
1979	4584	17	still	still	RB
1979	4584	18	remember	remember	VB
1979	4584	19	the	the	DT
1979	4584	20	first	first	JJ
1979	4584	21	time	time	NN
1979	4584	22	I	-PRON-	PRP
1979	4584	23	saw	see	VBD
1979	4584	24	it	-PRON-	PRP
1979	4584	25	,	,	,
1979	4584	26	which	which	WDT
1979	4584	27	was	be	VBD
1979	4584	28	more	more	JJR
1979	4584	29	than	than	IN
1979	4584	30	ten	ten	CD
1979	4584	31	years	year	NNS
1979	4584	32	ago	ago	RB
1979	4584	33	.	.	.
1979	4585	1	When	when	WRB
1979	4585	2	the	the	DT
1979	4585	3	hostess	hostess	NN
1979	4585	4	brought	bring	VBD
1979	4585	5	the	the	DT
1979	4585	6	platter	platter	NN
1979	4585	7	with	with	IN
1979	4585	8	the	the	DT
1979	4585	9	four	four	CD
1979	4585	10	cornish	cornish	JJ
1979	4585	11	hens	hen	NNS
1979	4585	12	,	,	,
1979	4585	13	we	-PRON-	PRP
1979	4585	14	could	could	MD
1979	4585	15	n't	not	RB
1979	4585	16	be	be	VB
1979	4585	17	sure	sure	JJ
1979	4585	18	what	what	WP
1979	4585	19	we	-PRON-	PRP
1979	4585	20	were	be	VBD
1979	4585	21	getting	get	VBG
1979	4585	22	.	.	.
1979	4586	1	It	-PRON-	PRP
1979	4586	2	looked	look	VBD
1979	4586	3	like	like	IN
1979	4586	4	four	four	CD
1979	4586	5	chicken	chicken	NN
1979	4586	6	-	-	HYPH
1979	4586	7	shaped	shape	VBN
1979	4586	8	pieces	piece	NNS
1979	4586	9	of	of	IN
1979	4586	10	white	white	JJ
1979	4586	11	pottery	pottery	NN
1979	4586	12	in	in	IN
1979	4586	13	the	the	DT
1979	4586	14	exact	exact	JJ
1979	4586	15	shape	shape	NN
1979	4586	16	of	of	IN
1979	4586	17	cornish	cornish	JJ
1979	4586	18	game	game	NN
1979	4586	19	hens	hen	NNS
1979	4586	20	,	,	,
1979	4586	21	only	only	RB
1979	4586	22	a	a	DT
1979	4586	23	little	little	RB
1979	4586	24	larger	large	JJR
1979	4586	25	.	.	.
1979	4587	1	Our	-PRON-	PRP$
1979	4587	2	hostess	hostess	NN
1979	4587	3	explained	explain	VBD
1979	4587	4	that	that	IN
1979	4587	5	she	-PRON-	PRP
1979	4587	6	had	have	VBD
1979	4587	7	coated	coat	VBN
1979	4587	8	the	the	DT
1979	4587	9	cornish	cornish	JJ
1979	4587	10	hens	hen	NNS
1979	4587	11	with	with	IN
1979	4587	12	a	a	DT
1979	4587	13	half	half	JJ
1979	4587	14	-	-	HYPH
1979	4587	15	inch	inch	NN
1979	4587	16	layer	layer	NN
1979	4587	17	of	of	IN
1979	4587	18	salt	salt	NN
1979	4587	19	,	,	,
1979	4587	20	and	and	CC
1979	4587	21	then	then	RB
1979	4587	22	roasted	roast	VBD
1979	4587	23	the	the	DT
1979	4587	24	hens	hen	NNS
1979	4587	25	in	in	IN
1979	4587	26	this	this	DT
1979	4587	27	casing	casing	NN
1979	4587	28	.	.	.
1979	4588	1	To	to	TO
1979	4588	2	serve	serve	VB
1979	4588	3	the	the	DT
1979	4588	4	hens	hen	NNS
1979	4588	5	,	,	,
1979	4588	6	she	-PRON-	PRP
1979	4588	7	took	take	VBD
1979	4588	8	a	a	DT
1979	4588	9	small	small	JJ
1979	4588	10	wooden	wooden	JJ
1979	4588	11	mallet	mallet	NN
1979	4588	12	and	and	CC
1979	4588	13	gave	give	VBD
1979	4588	14	each	each	DT
1979	4588	15	shell	shell	NN
1979	4588	16	a	a	DT
1979	4588	17	sharp	sharp	JJ
1979	4588	18	whap	whap	NN
1979	4588	19	.	.	.
1979	4589	1	Each	each	DT
1979	4589	2	time	time	NN
1979	4589	3	she	-PRON-	PRP
1979	4589	4	did	do	VBD
1979	4589	5	this	this	DT
1979	4589	6	,	,	,
1979	4589	7	the	the	DT
1979	4589	8	shell	shell	NN
1979	4589	9	would	would	MD
1979	4589	10	crack	crack	VB
1979	4589	11	into	into	IN
1979	4589	12	several	several	JJ
1979	4589	13	pieces	piece	NNS
1979	4589	14	,	,	,
1979	4589	15	revealing	reveal	VBG
1979	4589	16	the	the	DT
1979	4589	17	fragrant	fragrant	JJ
1979	4589	18	and	and	CC
1979	4589	19	beautifully-	beautifully-	JJ
1979	4589	20	roasted	roasted	JJ
1979	4589	21	game	game	NN
1979	4589	22	hen	hen	NN
1979	4589	23	inside	inside	RB
1979	4589	24	.	.	.
1979	4590	1	I	-PRON-	PRP
1979	4590	2	thought	think	VBD
1979	4590	3	the	the	DT
1979	4590	4	hens	hen	NNS
1979	4590	5	would	would	MD
1979	4590	6	taste	taste	VB
1979	4590	7	salty	salty	JJ
1979	4590	8	,	,	,
1979	4590	9	but	but	CC
1979	4590	10	found	find	VBD
1979	4590	11	instead	instead	RB
1979	4590	12	some	some	DT
1979	4590	13	of	of	IN
1979	4590	14	the	the	DT
1979	4590	15	tenderest	tenderest	NN
1979	4590	16	and	and	CC
1979	4590	17	most	most	RBS
1979	4590	18	succulent	succulent	JJ
1979	4590	19	chicken	chicken	NN
1979	4590	20	you	-PRON-	PRP
1979	4590	21	could	could	MD
1979	4590	22	hope	hope	VB
1979	4590	23	for	for	IN
1979	4590	24	.	.	.
1979	4591	1	8	8	CD
1979	4591	2	garlic	garlic	JJ
1979	4591	3	cloves	clove	NNS
1979	4591	4	,	,	,
1979	4591	5	unpeeled	unpeele	VBD
1979	4591	6	1	1	CD
1979	4591	7	bunch	bunch	NN
1979	4591	8	fresh	fresh	JJ
1979	4591	9	rosemary	rosemary	NN
1979	4591	10	or	or	CC
1979	4591	11	thyme	thyme	NNS
1979	4591	12	,	,	,
1979	4591	13	divided	divide	VBD
1979	4591	14	4	4	CD
1979	4591	15	fresh	fresh	JJ
1979	4591	16	Cornish	cornish	JJ
1979	4591	17	game	game	NN
1979	4591	18	hens	hen	NNS
1979	4591	19	(	(	-LRB-
1979	4591	20	1	1	CD
1979	4591	21	1/4	1/4	CD
1979	4591	22	to	to	IN
1979	4591	23	1	1	CD
1979	4591	24	1/2	1/2	CD
1979	4591	25	pounds	pound	NNS
1979	4591	26	each	each	DT
1979	4591	27	)	)	-RRB-
1979	4591	28	Ground	Ground	NNP
1979	4591	29	pepper	pepper	NN
1979	4591	30	4	4	CD
1979	4591	31	18	18	CD
1979	4591	32	x	x	SYM
1979	4591	33	18	18	CD
1979	4591	34	inch	inch	NN
1979	4591	35	squares	square	VBZ
1979	4591	36	heavy	heavy	JJ
1979	4591	37	duty	duty	NN
1979	4591	38	aluminum	aluminum	NN
1979	4591	39	foil	foil	NN
1979	4591	40	2	2	CD
1979	4591	41	boxes	box	NNS
1979	4591	42	(	(	-LRB-
1979	4591	43	48	48	CD
1979	4591	44	ounces	ounce	NNS
1979	4591	45	each	each	DT
1979	4591	46	)	)	-RRB-
1979	4591	47	Kosher	Kosher	NNP
1979	4591	48	salt	salt	NN
1979	4591	49	2	2	CD
1979	4591	50	1/2	1/2	CD
1979	4591	51	to	to	IN
1979	4591	52	3	3	CD
1979	4591	53	cups	cup	NNS
1979	4591	54	water	water	NN
1979	4591	55	Preheat	Preheat	NNP
1979	4591	56	oven	oven	VBD
1979	4591	57	to	to	IN
1979	4591	58	400oF.	400of.	CD
1979	4592	1	Place	place	NN
1979	4592	2	2	2	CD
1979	4592	3	garlic	garlic	NN
1979	4592	4	cloves	clove	NNS
1979	4592	5	and	and	CC
1979	4592	6	a	a	DT
1979	4592	7	sprig	sprig	NN
1979	4592	8	of	of	IN
1979	4592	9	rosemary	rosemary	NNP
1979	4592	10	in	in	IN
1979	4592	11	the	the	DT
1979	4592	12	cavity	cavity	NN
1979	4592	13	of	of	IN
1979	4592	14	each	each	DT
1979	4592	15	hen	hen	NN
1979	4592	16	.	.	.
1979	4593	1	Season	season	NN
1979	4593	2	with	with	IN
1979	4593	3	pepper	pepper	NN
1979	4593	4	.	.	.
1979	4594	1	Fold	fold	VB
1979	4594	2	wings	wing	NNS
1979	4594	3	back	back	RP
1979	4594	4	and	and	CC
1979	4594	5	tie	tie	VB
1979	4594	6	legs	leg	NNS
1979	4594	7	together	together	RB
1979	4594	8	.	.	.
1979	4595	1	Place	place	VB
1979	4595	2	a	a	DT
1979	4595	3	hen	hen	NN
1979	4595	4	on	on	IN
1979	4595	5	each	each	DT
1979	4595	6	sheet	sheet	NN
1979	4595	7	of	of	IN
1979	4595	8	foil	foil	NN
1979	4595	9	.	.	.
1979	4596	1	Fold	fold	VB
1979	4596	2	in	in	IN
1979	4596	3	edges	edge	NNS
1979	4596	4	of	of	IN
1979	4596	5	foil	foil	NN
1979	4596	6	to	to	TO
1979	4596	7	form	form	VB
1979	4596	8	a	a	DT
1979	4596	9	nest	nest	NN
1979	4596	10	with	with	IN
1979	4596	11	sides	side	NNS
1979	4596	12	1	1	CD
1979	4596	13	1/2	1/2	CD
1979	4596	14	inches	inch	NNS
1979	4596	15	high	high	JJ
1979	4596	16	.	.	.
1979	4597	1	Leave	leave	VB
1979	4597	2	a	a	DT
1979	4597	3	border	border	NN
1979	4597	4	of	of	IN
1979	4597	5	1	1	CD
1979	4597	6	1/2	1/2	CD
1979	4597	7	inches	inch	NNS
1979	4597	8	between	between	IN
1979	4597	9	hen	hen	NN
1979	4597	10	and	and	CC
1979	4597	11	foil	foil	NN
1979	4597	12	.	.	.
1979	4598	1	Remove	remove	VB
1979	4598	2	hens	hen	NNS
1979	4598	3	from	from	IN
1979	4598	4	nests	nest	NNS
1979	4598	5	and	and	CC
1979	4598	6	reserve	reserve	NN
1979	4598	7	.	.	.
1979	4599	1	Place	place	NN
1979	4599	2	nests	nest	NNS
1979	4599	3	on	on	IN
1979	4599	4	heavy	heavy	JJ
1979	4599	5	baking	baking	NN
1979	4599	6	sheets	sheet	NNS
1979	4599	7	.	.	.
1979	4600	1	Fill	fill	VB
1979	4600	2	each	each	DT
1979	4600	3	nest	nest	NN
1979	4600	4	with	with	IN
1979	4600	5	a	a	DT
1979	4600	6	layer	layer	NN
1979	4600	7	of	of	IN
1979	4600	8	salt	salt	NN
1979	4600	9	,	,	,
1979	4600	10	1/2	1/2	CD
1979	4600	11	inch	inch	NN
1979	4600	12	thick	thick	JJ
1979	4600	13	.	.	.
1979	4601	1	Return	return	NN
1979	4601	2	hens	hen	VBZ
1979	4601	3	to	to	IN
1979	4601	4	nests	nest	NNS
1979	4601	5	.	.	.
1979	4602	1	In	in	IN
1979	4602	2	a	a	DT
1979	4602	3	large	large	JJ
1979	4602	4	bowl	bowl	NN
1979	4602	5	combine	combine	VB
1979	4602	6	remaining	remain	VBG
1979	4602	7	salt	salt	NN
1979	4602	8	with	with	IN
1979	4602	9	enough	enough	JJ
1979	4602	10	water	water	NN
1979	4602	11	to	to	TO
1979	4602	12	make	make	VB
1979	4602	13	a	a	DT
1979	4602	14	heavy	heavy	JJ
1979	4602	15	paste	paste	NN
1979	4602	16	.	.	.
1979	4603	1	Use	use	VB
1979	4603	2	hands	hand	NNS
1979	4603	3	to	to	IN
1979	4603	4	mold	mold	NN
1979	4603	5	salt	salt	NN
1979	4603	6	around	around	IN
1979	4603	7	each	each	DT
1979	4603	8	hen	hen	NN
1979	4603	9	enclosing	enclose	VBG
1979	4603	10	it	-PRON-	PRP
1979	4603	11	completely	completely	RB
1979	4603	12	in	in	IN
1979	4603	13	a	a	DT
1979	4603	14	layer	layer	NN
1979	4603	15	of	of	IN
1979	4603	16	salt	salt	NN
1979	4603	17	approximately	approximately	RB
1979	4603	18	1/2	1/2	CD
1979	4603	19	inch	inch	NN
1979	4603	20	thick	thick	JJ
1979	4603	21	.	.	.
1979	4604	1	Bake	bake	VB
1979	4604	2	hens	hen	NNS
1979	4604	3	for	for	IN
1979	4604	4	40	40	CD
1979	4604	5	to	to	TO
1979	4604	6	50	50	CD
1979	4604	7	minutes	minute	NNS
1979	4604	8	depending	depend	VBG
1979	4604	9	upon	upon	IN
1979	4604	10	their	-PRON-	PRP$
1979	4604	11	size	size	NN
1979	4604	12	.	.	.
1979	4605	1	To	to	TO
1979	4605	2	serve	serve	VB
1979	4605	3	:	:	:
1979	4605	4	With	with	IN
1979	4605	5	a	a	DT
1979	4605	6	sharp	sharp	JJ
1979	4605	7	knife	knife	NN
1979	4605	8	,	,	,
1979	4605	9	carefully	carefully	RB
1979	4605	10	cut	cut	VB
1979	4605	11	around	around	IN
1979	4605	12	the	the	DT
1979	4605	13	base	base	NN
1979	4605	14	of	of	IN
1979	4605	15	each	each	DT
1979	4605	16	hen	hen	NN
1979	4605	17	following	follow	VBG
1979	4605	18	its	-PRON-	PRP$
1979	4605	19	shape	shape	NN
1979	4605	20	.	.	.
1979	4606	1	Use	use	VB
1979	4606	2	a	a	DT
1979	4606	3	spatula	spatula	NN
1979	4606	4	to	to	TO
1979	4606	5	gently	gently	RB
1979	4606	6	lift	lift	VB
1979	4606	7	salt	salt	NN
1979	4606	8	covered	cover	VBN
1979	4606	9	hens	hen	NNS
1979	4606	10	out	out	IN
1979	4606	11	of	of	IN
1979	4606	12	nests	nest	NNS
1979	4606	13	and	and	CC
1979	4606	14	onto	onto	IN
1979	4606	15	platter	platter	NN
1979	4606	16	.	.	.
1979	4607	1	Decorate	decorate	JJ
1979	4607	2	platter	platter	NN
1979	4607	3	with	with	IN
1979	4607	4	sprigs	sprig	NNS
1979	4607	5	of	of	IN
1979	4607	6	rosemary	rosemary	NNP
1979	4607	7	.	.	.
1979	4608	1	In	in	IN
1979	4608	2	front	front	NN
1979	4608	3	of	of	IN
1979	4608	4	your	-PRON-	PRP$
1979	4608	5	guests	guest	NNS
1979	4608	6	,	,	,
1979	4608	7	crack	crack	VB
1979	4608	8	salt	salt	NN
1979	4608	9	casings	casing	NNS
1979	4608	10	with	with	IN
1979	4608	11	a	a	DT
1979	4608	12	mallet	mallet	NN
1979	4608	13	and	and	CC
1979	4608	14	dust	dust	NN
1979	4608	15	off	off	RP
1979	4608	16	any	any	DT
1979	4608	17	remaining	remain	VBG
1979	4608	18	salt	salt	NN
1979	4608	19	.	.	.
1979	4609	1	Garnish	garnish	JJ
1979	4609	2	hens	hen	NNS
1979	4609	3	with	with	IN
1979	4609	4	sprigs	sprig	NNS
1979	4609	5	of	of	IN
1979	4609	6	rosemary	rosemary	NNP
1979	4609	7	.	.	.
1979	4610	1	Note	note	VB
1979	4610	2	:	:	:
1979	4610	3	If	if	IN
1979	4610	4	you	-PRON-	PRP
1979	4610	5	want	want	VBP
1979	4610	6	to	to	TO
1979	4610	7	try	try	VB
1979	4610	8	this	this	DT
1979	4610	9	recipe	recipe	NN
1979	4610	10	with	with	IN
1979	4610	11	a	a	DT
1979	4610	12	3	3	CD
1979	4610	13	1/2	1/2	CD
1979	4610	14	pound	pound	NN
1979	4610	15	chicken	chicken	NN
1979	4610	16	,	,	,
1979	4610	17	proceed	proceed	NN
1979	4610	18	in	in	IN
1979	4610	19	the	the	DT
1979	4610	20	same	same	JJ
1979	4610	21	manner	manner	NN
1979	4610	22	as	as	IN
1979	4610	23	for	for	IN
1979	4610	24	the	the	DT
1979	4610	25	Cornish	cornish	JJ
1979	4610	26	hens	hen	NNS
1979	4610	27	,	,	,
1979	4610	28	using	use	VBG
1979	4610	29	1	1	CD
1979	4610	30	box	box	NN
1979	4610	31	(	(	-LRB-
1979	4610	32	48	48	CD
1979	4610	33	ounces	ounce	NNS
1979	4610	34	)	)	-RRB-
1979	4610	35	kosher	kosher	JJ
1979	4610	36	salt	salt	NN
1979	4610	37	and	and	CC
1979	4610	38	1	1	CD
1979	4610	39	1/2	1/2	CD
1979	4610	40	cups	cup	NNS
1979	4610	41	water	water	NN
1979	4610	42	.	.	.
1979	4611	1	The	the	DT
1979	4611	2	cooking	cooking	NN
1979	4611	3	time	time	NN
1979	4611	4	would	would	MD
1979	4611	5	is	be	VBZ
1979	4611	6	approximately	approximately	RB
1979	4611	7	1	1	CD
1979	4611	8	hour	hour	NN
1979	4611	9	and	and	CC
1979	4611	10	15	15	CD
1979	4611	11	minutes	minute	NNS
1979	4611	12	.	.	.
1979	4612	1	ORIENTAL	ORIENTAL	NNP
1979	4612	2	COOK	COOK	NNP
1979	4612	3	-	-	HYPH
1979	4612	4	OUT	OUT	NNP
1979	4612	5	CHICKEN	CHICKEN	NNP
1979	4612	6	Serves	serve	VBZ
1979	4612	7	6	6	CD
1979	4612	8	-	-	SYM
1979	4612	9	8	8	CD
1979	4612	10	You	-PRON-	PRP
1979	4612	11	need	need	VBP
1979	4612	12	an	an	DT
1979	4612	13	outdoor	outdoor	JJ
1979	4612	14	grill	grill	NN
1979	4612	15	with	with	IN
1979	4612	16	a	a	DT
1979	4612	17	rotisserie	rotisserie	NN
1979	4612	18	for	for	IN
1979	4612	19	this	this	DT
1979	4612	20	one	one	NN
1979	4612	21	.	.	.
1979	4613	1	The	the	DT
1979	4613	2	sight	sight	NN
1979	4613	3	of	of	IN
1979	4613	4	the	the	DT
1979	4613	5	whole	whole	JJ
1979	4613	6	chickens	chicken	NNS
1979	4613	7	wrapped	wrap	VBN
1979	4613	8	in	in	IN
1979	4613	9	orange	orange	JJ
1979	4613	10	peel	peel	JJ
1979	4613	11	spirals	spiral	NNS
1979	4613	12	,	,	,
1979	4613	13	turning	turn	VBG
1979	4613	14	on	on	RP
1979	4613	15	the	the	DT
1979	4613	16	spit	spit	NN
1979	4613	17	is	be	VBZ
1979	4613	18	really	really	RB
1979	4613	19	impressive	impressive	JJ
1979	4613	20	.	.	.
1979	4614	1	Do	do	VB
1979	4614	2	n't	not	RB
1979	4614	3	let	let	VB
1979	4614	4	your	-PRON-	PRP$
1979	4614	5	guests	guest	NNS
1979	4614	6	or	or	CC
1979	4614	7	family	family	NN
1979	4614	8	miss	miss	VB
1979	4614	9	this	this	DT
1979	4614	10	part	part	NN
1979	4614	11	.	.	.
1979	4615	1	2	2	LS
1979	4615	2	whole	whole	JJ
1979	4615	3	chickens	chicken	NNS
1979	4615	4	2	2	CD
1979	4615	5	teaspoons	teaspoon	NNS
1979	4615	6	salt	salt	NN
1979	4615	7	or	or	CC
1979	4615	8	to	to	TO
1979	4615	9	taste	taste	VB
1979	4615	10	1/2	1/2	CD
1979	4615	11	teaspoon	teaspoon	NN
1979	4615	12	ground	ground	NN
1979	4615	13	pepper	pepper	NN
1979	4615	14	1	1	CD
1979	4615	15	cup	cup	NN
1979	4615	16	frozen	frozen	NNP
1979	4615	17	orange	orange	NNP
1979	4615	18	juice	juice	NNP
1979	4615	19	concentrate	concentrate	NNP
1979	4615	20	(	(	-LRB-
1979	4615	21	undiluted	undiluted	JJ
1979	4615	22	)	)	-RRB-
1979	4615	23	4	4	CD
1979	4615	24	tablespoons	tablespoon	NNS
1979	4615	25	peanut	peanut	NN
1979	4615	26	or	or	CC
1979	4615	27	vegetable	vegetable	NN
1979	4615	28	oil	oil	NN
1979	4615	29	2	2	CD
1979	4615	30	tablespoons	tablespoon	NNS
1979	4615	31	French	french	JJ
1979	4615	32	salad	salad	NN
1979	4615	33	dressing	dress	VBG
1979	4615	34	3	3	CD
1979	4615	35	teaspoons	teaspoon	NNS
1979	4615	36	soy	soy	NN
1979	4615	37	sauce	sauce	NN
1979	4615	38	2	2	CD
1979	4615	39	oranges	orange	VBZ
1979	4615	40	Rub	Rub	NNP
1979	4615	41	inside	inside	RB
1979	4615	42	of	of	IN
1979	4615	43	chickens	chicken	NNS
1979	4615	44	with	with	IN
1979	4615	45	salt	salt	NN
1979	4615	46	and	and	CC
1979	4615	47	pepper	pepper	NN
1979	4615	48	.	.	.
1979	4616	1	In	in	IN
1979	4616	2	a	a	DT
1979	4616	3	bowl	bowl	NN
1979	4616	4	combine	combine	NN
1979	4616	5	orange	orange	NNP
1979	4616	6	juice	juice	NN
1979	4616	7	,	,	,
1979	4616	8	oil	oil	NN
1979	4616	9	,	,	,
1979	4616	10	salad	salad	NN
1979	4616	11	dressing	dressing	NN
1979	4616	12	,	,	,
1979	4616	13	and	and	CC
1979	4616	14	soy	soy	NN
1979	4616	15	sauce	sauce	NN
1979	4616	16	;	;	:
1979	4616	17	rub	rub	NNP
1979	4616	18	mixture	mixture	NN
1979	4616	19	on	on	IN
1979	4616	20	chickens	chicken	NNS
1979	4616	21	,	,	,
1979	4616	22	inside	inside	RB
1979	4616	23	and	and	CC
1979	4616	24	out	out	RB
1979	4616	25	.	.	.
1979	4617	1	Peel	peel	NN
1979	4617	2	oranges	orange	NNS
1979	4617	3	,	,	,
1979	4617	4	spiral	spiral	JJ
1979	4617	5	fashion	fashion	NN
1979	4617	6	,	,	,
1979	4617	7	keeping	keep	VBG
1979	4617	8	skins	skin	NNS
1979	4617	9	in	in	IN
1979	4617	10	one	one	CD
1979	4617	11	strip	strip	NN
1979	4617	12	.	.	.
1979	4618	1	Cut	cut	VB
1979	4618	2	orange	orange	NN
1979	4618	3	segments	segment	NNS
1979	4618	4	into	into	IN
1979	4618	5	small	small	JJ
1979	4618	6	pieces	piece	NNS
1979	4618	7	and	and	CC
1979	4618	8	place	place	NN
1979	4618	9	inside	inside	RB
1979	4618	10	of	of	IN
1979	4618	11	chickens	chicken	NNS
1979	4618	12	.	.	.
1979	4619	1	Truss	Truss	NNP
1979	4619	2	chickens	chicken	NNS
1979	4619	3	securely	securely	RB
1979	4619	4	with	with	IN
1979	4619	5	string	string	NN
1979	4619	6	.	.	.
1979	4620	1	Place	place	NN
1979	4620	2	on	on	IN
1979	4620	3	outdoor	outdoor	JJ
1979	4620	4	grill	grill	NNP
1979	4620	5	rotisserie	rotisserie	NNP
1979	4620	6	rod	rod	NNP
1979	4620	7	,	,	,
1979	4620	8	securing	secure	VBG
1979	4620	9	with	with	IN
1979	4620	10	forked	forked	JJ
1979	4620	11	holders	holder	NNS
1979	4620	12	.	.	.
1979	4621	1	Place	place	VB
1979	4621	2	spiral	spiral	JJ
1979	4621	3	orange	orange	NN
1979	4621	4	peels	peel	NNS
1979	4621	5	around	around	IN
1979	4621	6	chickens	chicken	NNS
1979	4621	7	,	,	,
1979	4621	8	holding	hold	VBG
1979	4621	9	in	in	IN
1979	4621	10	place	place	NN
1979	4621	11	with	with	IN
1979	4621	12	toothpicks	toothpick	NNS
1979	4621	13	.	.	.
1979	4622	1	Broil	Broil	NNP
1979	4622	2	on	on	IN
1979	4622	3	rotisserie	rotisserie	NNP
1979	4622	4	about	about	RB
1979	4622	5	1	1	CD
1979	4622	6	hour	hour	NN
1979	4622	7	or	or	CC
1979	4622	8	until	until	IN
1979	4622	9	juices	juice	NNS
1979	4622	10	run	run	VBP
1979	4622	11	clear	clear	JJ
1979	4622	12	with	with	IN
1979	4622	13	no	no	DT
1979	4622	14	hint	hint	NN
1979	4622	15	of	of	IN
1979	4622	16	pink	pink	NN
1979	4622	17	when	when	WRB
1979	4622	18	thigh	thigh	NNP
1979	4622	19	is	be	VBZ
1979	4622	20	pierced	pierce	VBN
1979	4622	21	,	,	,
1979	4622	22	basting	baste	VBG
1979	4622	23	constantly	constantly	RB
1979	4622	24	with	with	IN
1979	4622	25	sauce	sauce	NN
1979	4622	26	.	.	.
1979	4623	1	PERDUE	PERDUE	NNP
1979	4623	2	A	A	NNP
1979	4623	3	LA	LA	NNP
1979	4623	4	VERTICAL	VERTICAL	NNP
1979	4623	5	Serves	serve	VBZ
1979	4623	6	6	6	CD
1979	4623	7	-	-	SYM
1979	4623	8	8	8	CD
1979	4623	9	NOTE	note	NN
1979	4623	10	TO	to	IN
1979	4623	11	CONNIE	CONNIE	NNP
1979	4623	12	;	;	:
1979	4623	13	THERE	there	EX
1979	4623	14	'S	be	VBZ
1979	4623	15	A	a	DT
1979	4623	16	LINE	line	NN
1979	4623	17	DRAWING	draw	VBG
1979	4623	18	ILLUSTRATION	illustration	NN
1979	4623	19	OF	of	IN
1979	4623	20	STUFFING	stuff	VBG
1979	4623	21	THE	the	DT
1979	4623	22	BIRD	BIRD	NNS
1979	4623	23	IN	in	IN
1979	4623	24	THIS	this	DT
1979	4623	25	RECIPE	recipe	NN
1979	4623	26	AND	and	CC
1979	4623	27	ALSO	also	RB
1979	4623	28	ANOTHER	another	DT
1979	4623	29	DRAWING	draw	VBG
1979	4623	30	THAT	that	IN
1979	4623	31	ILLUSTRATES	illustrate	NNS
1979	4623	32	CARVING	CARVING	NNP
1979	4623	33	.	.	.
1979	4624	1	WE	we	PRP
1979	4624	2	HAVE	have	VBP
1979	4624	3	PERMISSION	PERMISSION	VBN
1979	4624	4	TO	to	TO
1979	4624	5	USE	use	VB
1979	4624	6	IT	it	NN
1979	4624	7	FROM	from	IN
1979	4624	8	SPANEK	SPANEK	NNP
1979	4624	9	,	,	,
1979	4624	10	AND	and	CC
1979	4624	11	THERE	there	EX
1979	4624	12	'S	be	VBZ
1979	4624	13	NO	no	DT
1979	4624	14	TRADE	trade	NN
1979	4624	15	NAME	name	NN
1979	4624	16	ON	on	IN
1979	4624	17	IT	it	PRP
1979	4624	18	.	.	.
1979	4625	1	One	one	CD
1979	4625	2	of	of	IN
1979	4625	3	the	the	DT
1979	4625	4	really	really	RB
1979	4625	5	fun	fun	JJ
1979	4625	6	things	thing	NNS
1979	4625	7	about	about	IN
1979	4625	8	being	be	VBG
1979	4625	9	Mrs.	Mrs.	NNP
1979	4625	10	Frank	Frank	NNP
1979	4625	11	Perdue	Perdue	NNP
1979	4625	12	is	be	VBZ
1979	4625	13	that	that	IN
1979	4625	14	people	people	NNS
1979	4625	15	are	be	VBP
1979	4625	16	always	always	RB
1979	4625	17	giving	give	VBG
1979	4625	18	me	-PRON-	PRP
1979	4625	19	tips	tip	NNS
1979	4625	20	on	on	IN
1979	4625	21	cooking	cooking	NN
1979	4625	22	chicken	chicken	NN
1979	4625	23	.	.	.
1979	4626	1	Recently	recently	RB
1979	4626	2	I	-PRON-	PRP
1979	4626	3	met	meet	VBD
1979	4626	4	a	a	DT
1979	4626	5	woman	woman	NN
1979	4626	6	in	in	IN
1979	4626	7	an	an	DT
1979	4626	8	airport	airport	NN
1979	4626	9	in	in	IN
1979	4626	10	Puerto	Puerto	NNP
1979	4626	11	Rico	Rico	NNP
1979	4626	12	who	who	WP
1979	4626	13	told	tell	VBD
1979	4626	14	me	-PRON-	PRP
1979	4626	15	that	that	IN
1979	4626	16	my	-PRON-	PRP$
1979	4626	17	life	life	NN
1979	4626	18	was	be	VBD
1979	4626	19	n't	not	RB
1979	4626	20	complete	complete	JJ
1979	4626	21	unless	unless	IN
1979	4626	22	I	-PRON-	PRP
1979	4626	23	tried	try	VBD
1979	4626	24	cooking	cook	VBG
1979	4626	25	chicken	chicken	NN
1979	4626	26	on	on	IN
1979	4626	27	a	a	DT
1979	4626	28	vertical	vertical	JJ
1979	4626	29	roaster	roaster	NN
1979	4626	30	.	.	.
1979	4627	1	Not	not	RB
1979	4627	2	wanting	want	VBG
1979	4627	3	an	an	DT
1979	4627	4	incomplete	incomplete	JJ
1979	4627	5	life	life	NN
1979	4627	6	,	,	,
1979	4627	7	I	-PRON-	PRP
1979	4627	8	took	take	VBD
1979	4627	9	her	-PRON-	PRP$
1979	4627	10	advice	advice	NN
1979	4627	11	and	and	CC
1979	4627	12	found	find	VBD
1979	4627	13	that	that	IN
1979	4627	14	yes	yes	UH
1979	4627	15	,	,	,
1979	4627	16	vertical	vertical	JJ
1979	4627	17	roasting	roasting	NN
1979	4627	18	really	really	RB
1979	4627	19	does	do	VBZ
1979	4627	20	have	have	VB
1979	4627	21	a	a	DT
1979	4627	22	lot	lot	NN
1979	4627	23	going	go	VBG
1979	4627	24	for	for	IN
1979	4627	25	it	-PRON-	PRP
1979	4627	26	.	.	.
1979	4628	1	The	the	DT
1979	4628	2	chicken	chicken	NN
1979	4628	3	cooks	cook	VBZ
1979	4628	4	about	about	RB
1979	4628	5	30	30	CD
1979	4628	6	%	%	NN
1979	4628	7	faster	fast	RBR
1979	4628	8	because	because	IN
1979	4628	9	the	the	DT
1979	4628	10	metal	metal	NN
1979	4628	11	frame	frame	NN
1979	4628	12	conducts	conduct	VBZ
1979	4628	13	heat	heat	NN
1979	4628	14	and	and	CC
1979	4628	15	is	be	VBZ
1979	4628	16	in	in	IN
1979	4628	17	contact	contact	NN
1979	4628	18	with	with	IN
1979	4628	19	the	the	DT
1979	4628	20	bird	bird	NN
1979	4628	21	's	's	POS
1979	4628	22	interior	interior	NN
1979	4628	23	.	.	.
1979	4629	1	The	the	DT
1979	4629	2	bird	bird	NN
1979	4629	3	is	be	VBZ
1979	4629	4	also	also	RB
1979	4629	5	juicier	juicy	JJR
1979	4629	6	.	.	.
1979	4630	1	The	the	DT
1979	4630	2	heat	heat	NN
1979	4630	3	of	of	IN
1979	4630	4	the	the	DT
1979	4630	5	vertical	vertical	JJ
1979	4630	6	roaster	roaster	NN
1979	4630	7	forces	force	VBZ
1979	4630	8	the	the	DT
1979	4630	9	juices	juice	NNS
1979	4630	10	outward	outward	RB
1979	4630	11	while	while	IN
1979	4630	12	the	the	DT
1979	4630	13	heat	heat	NN
1979	4630	14	of	of	IN
1979	4630	15	the	the	DT
1979	4630	16	oven	oven	NN
1979	4630	17	is	be	VBZ
1979	4630	18	forcing	force	VBG
1979	4630	19	the	the	DT
1979	4630	20	juices	juice	NNS
1979	4630	21	inward	inward	RB
1979	4630	22	.	.	.
1979	4631	1	The	the	DT
1979	4631	2	juices	juice	NNS
1979	4631	3	have	have	VBP
1979	4631	4	no	no	UH
1979	4631	5	where	where	WRB
1979	4631	6	to	to	TO
1979	4631	7	go	go	VB
1979	4631	8	,	,	,
1979	4631	9	so	so	RB
1979	4631	10	instead	instead	RB
1979	4631	11	they	-PRON-	PRP
1979	4631	12	just	just	RB
1979	4631	13	stay	stay	VBP
1979	4631	14	inside	inside	RB
1979	4631	15	,	,	,
1979	4631	16	tenderizing	tenderize	VBG
1979	4631	17	and	and	CC
1979	4631	18	flavoring	flavor	VBG
1979	4631	19	the	the	DT
1979	4631	20	meat	meat	NN
1979	4631	21	.	.	.
1979	4632	1	Vertical	vertical	JJ
1979	4632	2	roasters	roaster	NNS
1979	4632	3	are	be	VBP
1979	4632	4	available	available	JJ
1979	4632	5	in	in	IN
1979	4632	6	major	major	JJ
1979	4632	7	department	department	NN
1979	4632	8	stores	store	NNS
1979	4632	9	as	as	RB
1979	4632	10	well	well	RB
1979	4632	11	as	as	IN
1979	4632	12	in	in	IN
1979	4632	13	quality	quality	NN
1979	4632	14	gourmet	gourmet	NN
1979	4632	15	cookware	cookware	NN
1979	4632	16	shops	shop	NNS
1979	4632	17	.	.	.
1979	4633	1	Denis	Denis	NNP
1979	4633	2	Spanek	Spanek	NNP
1979	4633	3	,	,	,
1979	4633	4	who	who	WP
1979	4633	5	patented	patent	VBD
1979	4633	6	the	the	DT
1979	4633	7	first	first	JJ
1979	4633	8	vertical	vertical	JJ
1979	4633	9	roster	roster	NN
1979	4633	10	,	,	,
1979	4633	11	says	say	VBZ
1979	4633	12	he	-PRON-	PRP
1979	4633	13	's	be	VBZ
1979	4633	14	cooked	cook	VBN
1979	4633	15	at	at	IN
1979	4633	16	least	least	JJS
1979	4633	17	30,000	30,000	CD
1979	4633	18	birds	bird	NNS
1979	4633	19	during	during	IN
1979	4633	20	demonstrations	demonstration	NNS
1979	4633	21	and	and	CC
1979	4633	22	tests	test	NNS
1979	4633	23	,	,	,
1979	4633	24	and	and	CC
1979	4633	25	this	this	DT
1979	4633	26	is	be	VBZ
1979	4633	27	his	-PRON-	PRP$
1979	4633	28	favorite	favorite	JJ
1979	4633	29	recipe	recipe	NN
1979	4633	30	.	.	.
1979	4634	1	It	-PRON-	PRP
1979	4634	2	's	be	VBZ
1979	4634	3	now	now	RB
1979	4634	4	one	one	CD
1979	4634	5	of	of	IN
1979	4634	6	my	-PRON-	PRP$
1979	4634	7	all	all	DT
1979	4634	8	-	-	HYPH
1979	4634	9	time	time	NN
1979	4634	10	personal	personal	JJ
1979	4634	11	favorites	favorite	NNS
1979	4634	12	too	too	RB
1979	4634	13	,	,	,
1979	4634	14	but	but	CC
1979	4634	15	I	-PRON-	PRP
1979	4634	16	've	have	VB
1979	4634	17	felt	feel	VBN
1979	4634	18	leery	leery	JJ
1979	4634	19	about	about	IN
1979	4634	20	serving	serve	VBG
1979	4634	21	it	-PRON-	PRP
1979	4634	22	to	to	IN
1979	4634	23	guests	guest	NNS
1979	4634	24	without	without	IN
1979	4634	25	knowing	know	VBG
1979	4634	26	ahead	ahead	RB
1979	4634	27	of	of	IN
1979	4634	28	time	time	NN
1979	4634	29	that	that	WDT
1979	4634	30	they	-PRON-	PRP
1979	4634	31	liked	like	VBD
1979	4634	32	bleu	bleu	NNP
1979	4634	33	cheese	cheese	NN
1979	4634	34	.	.	.
1979	4635	1	The	the	DT
1979	4635	2	last	last	JJ
1979	4635	3	time	time	NN
1979	4635	4	I	-PRON-	PRP
1979	4635	5	made	make	VBD
1979	4635	6	it	-PRON-	PRP
1979	4635	7	,	,	,
1979	4635	8	though	though	RB
1979	4635	9	,	,	,
1979	4635	10	I	-PRON-	PRP
1979	4635	11	found	find	VBD
1979	4635	12	a	a	DT
1979	4635	13	way	way	NN
1979	4635	14	around	around	IN
1979	4635	15	the	the	DT
1979	4635	16	problem	problem	NN
1979	4635	17	.	.	.
1979	4636	1	I	-PRON-	PRP
1979	4636	2	stuffed	stuff	VBD
1979	4636	3	one	one	CD
1979	4636	4	side	side	NN
1979	4636	5	of	of	IN
1979	4636	6	the	the	DT
1979	4636	7	roaster	roaster	NN
1979	4636	8	with	with	IN
1979	4636	9	the	the	DT
1979	4636	10	bleu	bleu	NNP
1979	4636	11	cheese-	cheese-	NNP
1979	4636	12	mushroom	mushroom	NN
1979	4636	13	mixture	mixture	NN
1979	4636	14	and	and	CC
1979	4636	15	omitted	omit	VBD
1979	4636	16	the	the	DT
1979	4636	17	bleu	bleu	NN
1979	4636	18	cheese	cheese	NN
1979	4636	19	from	from	IN
1979	4636	20	the	the	DT
1979	4636	21	stuffing	stuffing	NN
1979	4636	22	for	for	IN
1979	4636	23	the	the	DT
1979	4636	24	other	other	JJ
1979	4636	25	side	side	NN
1979	4636	26	.	.	.
1979	4637	1	Then	then	RB
1979	4637	2	I	-PRON-	PRP
1979	4637	3	gave	give	VBD
1979	4637	4	our	-PRON-	PRP$
1979	4637	5	guests	guest	NNS
1979	4637	6	the	the	DT
1979	4637	7	choice	choice	NN
1979	4637	8	of	of	IN
1979	4637	9	which	which	WDT
1979	4637	10	side	side	NN
1979	4637	11	they	-PRON-	PRP
1979	4637	12	'd	'd	MD
1979	4637	13	like	like	VB
1979	4637	14	.	.	.
1979	4638	1	1	1	LS
1979	4638	2	whole	whole	JJ
1979	4638	3	roaster	roaster	NN
1979	4638	4	3	3	CD
1979	4638	5	ounces	ounce	NNS
1979	4638	6	crumbled	crumble	VBD
1979	4638	7	bleu	bleu	NNP
1979	4638	8	cheese	cheese	NNP
1979	4638	9	2	2	CD
1979	4638	10	cloves	clove	NNS
1979	4638	11	garlic	garlic	JJ
1979	4638	12	2	2	CD
1979	4638	13	tablespoons	tablespoon	NNS
1979	4638	14	butter	butter	NN
1979	4638	15	or	or	CC
1979	4638	16	margarine	margarine	NN
1979	4638	17	3/4	3/4	CD
1979	4638	18	cup	cup	NN
1979	4638	19	Shittake	Shittake	NNP
1979	4638	20	mushrooms	mushroom	NNS
1979	4638	21	,	,	,
1979	4638	22	if	if	IN
1979	4638	23	not	not	RB
1979	4638	24	available	available	JJ
1979	4638	25	,	,	,
1979	4638	26	use	use	VB
1979	4638	27	whatever	whatever	WDT
1979	4638	28	mushrooms	mushroom	NNS
1979	4638	29	are	be	VBP
1979	4638	30	.	.	.
1979	4639	1	1	1	CD
1979	4639	2	tablespoon	tablespoon	NN
1979	4639	3	dry	dry	JJ
1979	4639	4	white	white	JJ
1979	4639	5	wine	wine	NN
1979	4639	6	1/4	1/4	CD
1979	4639	7	teaspoon	teaspoon	NN
1979	4639	8	paprika	paprika	NNS
1979	4639	9	Place	place	NN
1979	4639	10	roaster	roaster	NN
1979	4639	11	on	on	IN
1979	4639	12	its	-PRON-	PRP$
1979	4639	13	back	back	NN
1979	4639	14	and	and	CC
1979	4639	15	use	use	VB
1979	4639	16	your	-PRON-	PRP$
1979	4639	17	fingertips	fingertip	NNS
1979	4639	18	to	to	TO
1979	4639	19	break	break	VB
1979	4639	20	the	the	DT
1979	4639	21	skin	skin	NN
1979	4639	22	membrane	membrane	NN
1979	4639	23	at	at	IN
1979	4639	24	the	the	DT
1979	4639	25	neck	neck	NN
1979	4639	26	opening	opening	NN
1979	4639	27	on	on	IN
1979	4639	28	each	each	DT
1979	4639	29	side	side	NN
1979	4639	30	of	of	IN
1979	4639	31	the	the	DT
1979	4639	32	breast	breast	NN
1979	4639	33	.	.	.
1979	4640	1	Work	work	VB
1979	4640	2	your	-PRON-	PRP$
1979	4640	3	fingers	finger	NNS
1979	4640	4	under	under	IN
1979	4640	5	the	the	DT
1979	4640	6	skin	skin	NN
1979	4640	7	across	across	IN
1979	4640	8	both	both	DT
1979	4640	9	sides	side	NNS
1979	4640	10	of	of	IN
1979	4640	11	the	the	DT
1979	4640	12	breast	breast	NN
1979	4640	13	and	and	CC
1979	4640	14	continue	continue	VB
1979	4640	15	along	along	IN
1979	4640	16	the	the	DT
1979	4640	17	thighs	thigh	NNS
1979	4640	18	and	and	CC
1979	4640	19	legs	leg	NNS
1979	4640	20	.	.	.
1979	4641	1	Be	be	VB
1979	4641	2	careful	careful	JJ
1979	4641	3	not	not	RB
1979	4641	4	to	to	TO
1979	4641	5	break	break	VB
1979	4641	6	the	the	DT
1979	4641	7	skin	skin	NN
1979	4641	8	that	that	WDT
1979	4641	9	's	be	VBZ
1979	4641	10	attached	attach	VBN
1979	4641	11	at	at	IN
1979	4641	12	the	the	DT
1979	4641	13	center	center	NN
1979	4641	14	of	of	IN
1979	4641	15	the	the	DT
1979	4641	16	breastbone	breastbone	NN
1979	4641	17	.	.	.
1979	4642	1	In	in	IN
1979	4642	2	a	a	DT
1979	4642	3	food	food	NN
1979	4642	4	processor	processor	NN
1979	4642	5	fitter	fitter	NN
1979	4642	6	with	with	IN
1979	4642	7	steel	steel	NN
1979	4642	8	blade	blade	NN
1979	4642	9	,	,	,
1979	4642	10	combine	combine	VB
1979	4642	11	blue	blue	JJ
1979	4642	12	cheese	cheese	NN
1979	4642	13	,	,	,
1979	4642	14	garlic	garlic	NN
1979	4642	15	,	,	,
1979	4642	16	butter	butter	NN
1979	4642	17	and	and	CC
1979	4642	18	mushrooms	mushroom	NNS
1979	4642	19	.	.	.
1979	4643	1	Process	process	NN
1979	4643	2	,	,	,
1979	4643	3	pulsating	pulsate	VBG
1979	4643	4	on	on	IN
1979	4643	5	and	and	CC
1979	4643	6	off	off	RB
1979	4643	7	,	,	,
1979	4643	8	until	until	IN
1979	4643	9	mushrooms	mushroom	NNS
1979	4643	10	are	be	VBP
1979	4643	11	coarsely	coarsely	RB
1979	4643	12	chopped	chop	VBN
1979	4643	13	and	and	CC
1979	4643	14	mixture	mixture	NN
1979	4643	15	just	just	RB
1979	4643	16	holds	hold	VBZ
1979	4643	17	together	together	RB
1979	4643	18	.	.	.
1979	4644	1	Then	then	RB
1979	4644	2	,	,	,
1979	4644	3	spoon	spoon	VB
1979	4644	4	the	the	DT
1979	4644	5	stuffing	stuffing	NN
1979	4644	6	under	under	IN
1979	4644	7	the	the	DT
1979	4644	8	skin	skin	NN
1979	4644	9	,	,	,
1979	4644	10	working	work	VBG
1979	4644	11	over	over	IN
1979	4644	12	the	the	DT
1979	4644	13	breast	breast	NN
1979	4644	14	,	,	,
1979	4644	15	thigh	thigh	NN
1979	4644	16	,	,	,
1979	4644	17	and	and	CC
1979	4644	18	leg	leg	NN
1979	4644	19	areas	area	NNS
1979	4644	20	,	,	,
1979	4644	21	smoothing	smooth	VBG
1979	4644	22	it	-PRON-	PRP
1979	4644	23	evenly	evenly	RB
1979	4644	24	over	over	IN
1979	4644	25	each	each	DT
1979	4644	26	side	side	NN
1979	4644	27	of	of	IN
1979	4644	28	the	the	DT
1979	4644	29	bird	bird	NN
1979	4644	30	.	.	.
1979	4645	1	When	when	WRB
1979	4645	2	the	the	DT
1979	4645	3	bird	bird	NN
1979	4645	4	is	be	VBZ
1979	4645	5	stuffed	stuff	VBN
1979	4645	6	,	,	,
1979	4645	7	gently	gently	RB
1979	4645	8	press	press	VB
1979	4645	9	it	-PRON-	PRP
1979	4645	10	onto	onto	IN
1979	4645	11	the	the	DT
1979	4645	12	vertical	vertical	JJ
1979	4645	13	roaster	roaster	NN
1979	4645	14	so	so	IN
1979	4645	15	the	the	DT
1979	4645	16	metal	metal	NN
1979	4645	17	ring	ring	NN
1979	4645	18	at	at	IN
1979	4645	19	the	the	DT
1979	4645	20	top	top	NN
1979	4645	21	comes	come	VBZ
1979	4645	22	through	through	RP
1979	4645	23	.	.	.
1979	4646	1	Set	set	VB
1979	4646	2	the	the	DT
1979	4646	3	roaster	roaster	NN
1979	4646	4	in	in	IN
1979	4646	5	an	an	DT
1979	4646	6	8	8	CD
1979	4646	7	-	-	SYM
1979	4646	8	9	9	CD
1979	4646	9	inch	inch	NN
1979	4646	10	cake	cake	NN
1979	4646	11	pan	pan	NN
1979	4646	12	and	and	CC
1979	4646	13	add	add	VB
1979	4646	14	1/2	1/2	CD
1979	4646	15	cup	cup	NN
1979	4646	16	water	water	NN
1979	4646	17	to	to	IN
1979	4646	18	the	the	DT
1979	4646	19	roasting	roast	VBG
1979	4646	20	pan	pan	NN
1979	4646	21	.	.	.
1979	4647	1	Baste	Baste	NNP
1979	4647	2	with	with	IN
1979	4647	3	a	a	DT
1979	4647	4	mixture	mixture	NN
1979	4647	5	of	of	IN
1979	4647	6	1	1	CD
1979	4647	7	tablespoon	tablespoon	NN
1979	4647	8	of	of	IN
1979	4647	9	dry	dry	JJ
1979	4647	10	white	white	JJ
1979	4647	11	wine	wine	NN
1979	4647	12	with	with	IN
1979	4647	13	paprika	paprika	NNP
1979	4647	14	.	.	.
1979	4648	1	This	this	DT
1979	4648	2	will	will	MD
1979	4648	3	give	give	VB
1979	4648	4	a	a	DT
1979	4648	5	rosy	rosy	JJ
1979	4648	6	color	color	NN
1979	4648	7	to	to	IN
1979	4648	8	the	the	DT
1979	4648	9	bird	bird	NN
1979	4648	10	and	and	CC
1979	4648	11	the	the	DT
1979	4648	12	chicken	chicken	NN
1979	4648	13	will	will	MD
1979	4648	14	brown	brown	VB
1979	4648	15	beautifully	beautifully	RB
1979	4648	16	.	.	.
1979	4649	1	Sear	sear	VB
1979	4649	2	for	for	IN
1979	4649	3	15	15	CD
1979	4649	4	minutes	minute	NNS
1979	4649	5	in	in	IN
1979	4649	6	a	a	DT
1979	4649	7	preheated	preheated	JJ
1979	4649	8	450	450	CD
1979	4649	9	degree	degree	NN
1979	4649	10	oven	oven	NN
1979	4649	11	.	.	.
1979	4650	1	Lower	low	JJR
1979	4650	2	temperature	temperature	NN
1979	4650	3	to	to	IN
1979	4650	4	350	350	CD
1979	4650	5	degrees	degree	NNS
1979	4650	6	and	and	CC
1979	4650	7	cook	cook	NN
1979	4650	8	for	for	IN
1979	4650	9	15	15	CD
1979	4650	10	to	to	TO
1979	4650	11	18	18	CD
1979	4650	12	minutes	minute	NNS
1979	4650	13	per	per	IN
1979	4650	14	pound	pound	NN
1979	4650	15	Food	Food	NNP
1979	4650	16	Tip	Tip	NNP
1979	4650	17	:	:	:
1979	4650	18	Carve	carve	VB
1979	4650	19	the	the	DT
1979	4650	20	bird	bird	NN
1979	4650	21	over	over	IN
1979	4650	22	rice	rice	NN
1979	4650	23	so	so	IN
1979	4650	24	the	the	DT
1979	4650	25	rice	rice	NN
1979	4650	26	catches	catch	VBZ
1979	4650	27	the	the	DT
1979	4650	28	drippings	dripping	NNS
1979	4650	29	.	.	.
1979	4651	1	PHOTO	PHOTO	NNP
1979	4651	2	:	:	:
1979	4651	3	Black	Black	NNP
1979	4651	4	&	&	CC
1979	4651	5	white	white	JJ
1979	4651	6	-	-	HYPH
1979	4651	7	chicken	chicken	NN
1979	4651	8	platter	platter	NN
1979	4651	9	w	w	NNP
1979	4651	10	/	/	SYM
1979	4651	11	mozzarella	mozzarella	NN
1979	4651	12	strips	strip	NNS
1979	4651	13	placed	place	VBN
1979	4651	14	in	in	IN
1979	4651	15	lattice	lattice	NN
1979	4651	16	pattern	pattern	NN
1979	4651	17	over	over	IN
1979	4651	18	breast	breast	NN
1979	4651	19	.	.	.
1979	4652	1	On	on	IN
1979	4652	2	ceramic	ceramic	JJ
1979	4652	3	counter	counter	NNP
1979	4652	4	w	w	NN
1979	4652	5	/	/	SYM
1979	4652	6	napkins	napkin	NNS
1979	4652	7	,	,	,
1979	4652	8	forks	fork	NNS
1979	4652	9	,	,	,
1979	4652	10	cups	cup	NNS
1979	4652	11	&	&	CC
1979	4652	12	saucers	saucer	NNS
1979	4652	13	,	,	,
1979	4652	14	breads	breads	NNP
1979	4652	15	,	,	,
1979	4652	16	etc	etc	FW
1979	4652	17	.	.	.
1979	4653	1	ROASTER	ROASTER	NNP
1979	4653	2	MARINARAServes	marinaraserve	VBZ
1979	4653	3	6	6	CD
1979	4653	4	Frank	Frank	NNP
1979	4653	5	is	be	VBZ
1979	4653	6	particularly	particularly	RB
1979	4653	7	fond	fond	JJ
1979	4653	8	of	of	IN
1979	4653	9	any	any	DT
1979	4653	10	recipe	recipe	NN
1979	4653	11	with	with	IN
1979	4653	12	tomatoes	tomato	NNS
1979	4653	13	,	,	,
1979	4653	14	and	and	CC
1979	4653	15	usually	usually	RB
1979	4653	16	we	-PRON-	PRP
1979	4653	17	've	have	VB
1979	4653	18	found	find	VBN
1979	4653	19	that	that	IN
1979	4653	20	in	in	IN
1979	4653	21	restaurants	restaurant	NNS
1979	4653	22	that	that	IN
1979	4653	23	if	if	IN
1979	4653	24	you	-PRON-	PRP
1979	4653	25	see	see	VBP
1979	4653	26	a	a	DT
1979	4653	27	menu	menu	NN
1979	4653	28	item	item	NN
1979	4653	29	that	that	WDT
1979	4653	30	's	be	VBZ
1979	4653	31	"	"	``
1979	4653	32	marinara	marinara	JJ
1979	4653	33	,	,	,
1979	4653	34	"	"	''
1979	4653	35	whatever	whatever	WDT
1979	4653	36	-	-	HYPH
1979	4653	37	it	-PRON-	PRP
1979	4653	38	-	-	HYPH
1979	4653	39	is	be	VBZ
1979	4653	40	is	be	VBZ
1979	4653	41	going	go	VBG
1979	4653	42	to	to	TO
1979	4653	43	be	be	VB
1979	4653	44	served	serve	VBN
1979	4653	45	with	with	IN
1979	4653	46	a	a	DT
1979	4653	47	tomato	tomato	NN
1979	4653	48	-	-	HYPH
1979	4653	49	based	base	VBN
1979	4653	50	sauce	sauce	NN
1979	4653	51	.	.	.
1979	4654	1	However	however	RB
1979	4654	2	,	,	,
1979	4654	3	according	accord	VBG
1979	4654	4	to	to	IN
1979	4654	5	the	the	DT
1979	4654	6	New	New	NNP
1979	4654	7	York	York	NNP
1979	4654	8	Times	Times	NNP
1979	4654	9	food	food	NN
1979	4654	10	writer	writer	NN
1979	4654	11	,	,	,
1979	4654	12	Craig	Craig	NNP
1979	4654	13	Claiborne	Claiborne	NNP
1979	4654	14	,	,	,
1979	4654	15	marinara	marinara	NNP
1979	4654	16	really	really	RB
1979	4654	17	means	mean	VBZ
1979	4654	18	"	"	``
1979	4654	19	marine	marine	JJ
1979	4654	20	style	style	NN
1979	4654	21	"	"	''
1979	4654	22	or	or	CC
1979	4654	23	sailor	sailor	NN
1979	4654	24	style	style	NN
1979	4654	25	and	and	CC
1979	4654	26	marinara	marinara	JJ
1979	4654	27	sauces	sauce	NNS
1979	4654	28	exist	exist	VBP
1979	4654	29	without	without	IN
1979	4654	30	tomatoes	tomato	NNS
1979	4654	31	.	.	.
1979	4655	1	In	in	IN
1979	4655	2	this	this	DT
1979	4655	3	recipe	recipe	NN
1979	4655	4	,	,	,
1979	4655	5	the	the	DT
1979	4655	6	sauce	sauce	NN
1979	4655	7	is	be	VBZ
1979	4655	8	tomato	tomato	NNP
1979	4655	9	based	base	VBN
1979	4655	10	.	.	.
1979	4656	1	I	-PRON-	PRP
1979	4656	2	'm	be	VBP
1979	4656	3	fond	fond	JJ
1979	4656	4	of	of	IN
1979	4656	5	this	this	DT
1979	4656	6	recipe	recipe	NN
1979	4656	7	because	because	IN
1979	4656	8	it	-PRON-	PRP
1979	4656	9	looks	look	VBZ
1979	4656	10	so	so	RB
1979	4656	11	good	good	JJ
1979	4656	12	.	.	.
1979	4657	1	Be	be	VB
1979	4657	2	sure	sure	JJ
1979	4657	3	and	and	CC
1979	4657	4	notice	notice	VB
1979	4657	5	the	the	DT
1979	4657	6	illustration	illustration	NN
1979	4657	7	.	.	.
1979	4658	1	1	1	LS
1979	4658	2	whole	whole	JJ
1979	4658	3	roaster	roaster	NN
1979	4658	4	3/4	3/4	CD
1979	4658	5	teaspoon	teaspoon	NN
1979	4658	6	minced	mince	VBN
1979	4658	7	fresh	fresh	JJ
1979	4658	8	basil	basil	NN
1979	4658	9	or	or	CC
1979	4658	10	1/2	1/2	CD
1979	4658	11	teaspoon	teaspoon	NN
1979	4658	12	dried	dry	VBN
1979	4658	13	Salt	salt	NN
1979	4658	14	and	and	CC
1979	4658	15	ground	ground	NN
1979	4658	16	pepper	pepper	NN
1979	4658	17	to	to	TO
1979	4658	18	taste	taste	VB
1979	4658	19	1	1	CD
1979	4658	20	-	-	SYM
1979	4658	21	1/2	1/2	CD
1979	4658	22	cups	cup	NNS
1979	4658	23	homemade	homemade	JJ
1979	4658	24	or	or	CC
1979	4658	25	prepared	prepared	JJ
1979	4658	26	marinara	marinara	NNP
1979	4658	27	sauce	sauce	NN
1979	4658	28	(	(	-LRB-
1979	4658	29	available	available	JJ
1979	4658	30	in	in	IN
1979	4658	31	supermarkets	supermarket	NNS
1979	4658	32	)	)	-RRB-
1979	4658	33	1	1	CD
1979	4658	34	package	package	NN
1979	4658	35	(	(	-LRB-
1979	4658	36	6-ounces	6-ounces	CD
1979	4658	37	)	)	-RRB-
1979	4658	38	sliced	slice	VBD
1979	4658	39	mozzarella	mozzarella	NN
1979	4658	40	cheese	cheese	NN
1979	4658	41	Preheat	Preheat	NNP
1979	4658	42	oven	oven	VBD
1979	4658	43	to	to	IN
1979	4658	44	350F.	350f.	CD
1979	4659	1	Remove	remove	VB
1979	4659	2	giblets	giblet	NNS
1979	4659	3	from	from	IN
1979	4659	4	roaster	roaster	NNP
1979	4659	5	.	.	.
1979	4660	1	Season	season	NN
1979	4660	2	with	with	IN
1979	4660	3	basil	basil	NN
1979	4660	4	,	,	,
1979	4660	5	salt	salt	NN
1979	4660	6	and	and	CC
1979	4660	7	pepper	pepper	NN
1979	4660	8	.	.	.
1979	4661	1	Place	place	NN
1979	4661	2	bird	bird	NN
1979	4661	3	,	,	,
1979	4661	4	breast	breast	NN
1979	4661	5	side	side	NN
1979	4661	6	up	up	RB
1979	4661	7	,	,	,
1979	4661	8	in	in	IN
1979	4661	9	roasting	roast	VBG
1979	4661	10	pan	pan	NN
1979	4661	11	.	.	.
1979	4662	1	Brush	Brush	NNP
1979	4662	2	marinara	marinara	NNP
1979	4662	3	sauce	sauce	VB
1979	4662	4	over	over	IN
1979	4662	5	roaster	roaster	NNP
1979	4662	6	30	30	CD
1979	4662	7	minutes	minute	NNS
1979	4662	8	before	before	IN
1979	4662	9	end	end	NN
1979	4662	10	of	of	IN
1979	4662	11	cooking	cooking	NN
1979	4662	12	time	time	NN
1979	4662	13	.	.	.
1979	4663	1	Cut	cut	VB
1979	4663	2	mozzarella	mozzarella	NN
1979	4663	3	cheese	cheese	NN
1979	4663	4	into	into	IN
1979	4663	5	long	long	JJ
1979	4663	6	strips	strip	NNS
1979	4663	7	1/2-inch	1/2-inch	CD
1979	4663	8	wide	wide	JJ
1979	4663	9	and	and	CC
1979	4663	10	place	place	NN
1979	4663	11	in	in	IN
1979	4663	12	lattice	lattice	NN
1979	4663	13	pattern	pattern	NN
1979	4663	14	over	over	IN
1979	4663	15	breast	breast	NN
1979	4663	16	during	during	IN
1979	4663	17	final	final	JJ
1979	4663	18	10	10	CD
1979	4663	19	minutes	minute	NNS
1979	4663	20	of	of	IN
1979	4663	21	cooking	cooking	NN
1979	4663	22	.	.	.
1979	4664	1	PHOTO	photo	NN
1979	4664	2	:	:	:
1979	4664	3	STUFFED	stuffed	NN
1979	4664	4	CHICKEN	CHICKEN	NNS
1979	4664	5	STUFFED	STUFFED	NNP
1979	4664	6	CHICKEN	CHICKEN	NNP
1979	4664	7	JARDINIEREServes	JARDINIEREServes	NNP
1979	4664	8	6	6	CD
1979	4664	9	I	-PRON-	PRP
1979	4664	10	do	do	VBP
1979	4664	11	n't	not	RB
1979	4664	12	know	know	VB
1979	4664	13	of	of	IN
1979	4664	14	many	many	JJ
1979	4664	15	presentations	presentation	NNS
1979	4664	16	that	that	WDT
1979	4664	17	are	be	VBP
1979	4664	18	more	more	RBR
1979	4664	19	impressive	impressive	JJ
1979	4664	20	than	than	IN
1979	4664	21	this	this	DT
1979	4664	22	.	.	.
1979	4665	1	That	that	DT
1979	4665	2	's	be	VBZ
1979	4665	3	the	the	DT
1979	4665	4	good	good	JJ
1979	4665	5	part	part	NN
1979	4665	6	.	.	.
1979	4666	1	The	the	DT
1979	4666	2	price	price	NN
1979	4666	3	for	for	IN
1979	4666	4	all	all	PDT
1979	4666	5	this	this	DT
1979	4666	6	impressiveness	impressiveness	NN
1979	4666	7	is	be	VBZ
1979	4666	8	that	that	IN
1979	4666	9	it	-PRON-	PRP
1979	4666	10	's	be	VBZ
1979	4666	11	also	also	RB
1979	4666	12	one	one	CD
1979	4666	13	of	of	IN
1979	4666	14	the	the	DT
1979	4666	15	more	more	RBR
1979	4666	16	time-	time-	NN
1979	4666	17	consuming	consume	VBG
1979	4666	18	recipes	recipe	NNS
1979	4666	19	in	in	IN
1979	4666	20	this	this	DT
1979	4666	21	book	book	NN
1979	4666	22	.	.	.
1979	4667	1	While	while	IN
1979	4667	2	it	-PRON-	PRP
1979	4667	3	's	be	VBZ
1979	4667	4	true	true	JJ
1979	4667	5	that	that	IN
1979	4667	6	there	there	EX
1979	4667	7	is	be	VBZ
1979	4667	8	a	a	DT
1979	4667	9	fair	fair	JJ
1979	4667	10	amount	amount	NN
1979	4667	11	of	of	IN
1979	4667	12	preparation	preparation	NN
1979	4667	13	required	require	VBN
1979	4667	14	,	,	,
1979	4667	15	the	the	DT
1979	4667	16	work	work	NN
1979	4667	17	is	be	VBZ
1979	4667	18	done	do	VBN
1979	4667	19	in	in	IN
1979	4667	20	advance	advance	NN
1979	4667	21	and	and	CC
1979	4667	22	not	not	RB
1979	4667	23	at	at	IN
1979	4667	24	the	the	DT
1979	4667	25	last	last	JJ
1979	4667	26	minute	minute	NN
1979	4667	27	.	.	.
1979	4668	1	This	this	DT
1979	4668	2	recipe	recipe	NN
1979	4668	3	allows	allow	VBZ
1979	4668	4	you	-PRON-	PRP
1979	4668	5	to	to	TO
1979	4668	6	surprise	surprise	VB
1979	4668	7	your	-PRON-	PRP$
1979	4668	8	guests	guest	NNS
1979	4668	9	with	with	IN
1979	4668	10	a	a	DT
1979	4668	11	chicken	chicken	NN
1979	4668	12	that	that	WDT
1979	4668	13	appears	appear	VBZ
1979	4668	14	whole	whole	JJ
1979	4668	15	but	but	CC
1979	4668	16	slices	slice	VBZ
1979	4668	17	into	into	IN
1979	4668	18	attractive	attractive	JJ
1979	4668	19	pieces	piece	NNS
1979	4668	20	of	of	IN
1979	4668	21	chicken	chicken	NN
1979	4668	22	and	and	CC
1979	4668	23	stuffing	stuffing	NN
1979	4668	24	.	.	.
1979	4669	1	It	-PRON-	PRP
1979	4669	2	's	be	VBZ
1979	4669	3	also	also	RB
1979	4669	4	a	a	DT
1979	4669	5	low	low	JJ
1979	4669	6	calorie	calorie	NN
1979	4669	7	and	and	CC
1979	4669	8	healthy	healthy	JJ
1979	4669	9	recipe	recipe	NN
1979	4669	10	.	.	.
1979	4670	1	You	-PRON-	PRP
1979	4670	2	'll	will	MD
1979	4670	3	find	find	VB
1979	4670	4	directions	direction	NNS
1979	4670	5	for	for	IN
1979	4670	6	boning	bone	VBG
1979	4670	7	and	and	CC
1979	4670	8	re	re	NN
1979	4670	9	-	-	VBG
1979	4670	10	forming	form	VBG
1979	4670	11	a	a	DT
1979	4670	12	whole	whole	JJ
1979	4670	13	chicken	chicken	NN
1979	4670	14	further	further	RB
1979	4670	15	on	on	RB
1979	4670	16	,	,	,
1979	4670	17	but	but	CC
1979	4670	18	in	in	IN
1979	4670	19	case	case	NN
1979	4670	20	you	-PRON-	PRP
1979	4670	21	do	do	VBP
1979	4670	22	n't	not	RB
1979	4670	23	have	have	VB
1979	4670	24	the	the	DT
1979	4670	25	time	time	NN
1979	4670	26	or	or	CC
1979	4670	27	desire	desire	NN
1979	4670	28	to	to	TO
1979	4670	29	do	do	VB
1979	4670	30	it	-PRON-	PRP
1979	4670	31	yourself	-PRON-	PRP
1979	4670	32	,	,	,
1979	4670	33	a	a	DT
1979	4670	34	cooperative	cooperative	JJ
1979	4670	35	butcher	butcher	NN
1979	4670	36	can	can	MD
1979	4670	37	do	do	VB
1979	4670	38	it	-PRON-	PRP
1979	4670	39	for	for	IN
1979	4670	40	you	-PRON-	PRP
1979	4670	41	in	in	IN
1979	4670	42	about	about	RB
1979	4670	43	five	five	CD
1979	4670	44	minutes	minute	NNS
1979	4670	45	.	.	.
1979	4671	1	1	1	LS
1979	4671	2	whole	whole	JJ
1979	4671	3	chicken	chicken	NN
1979	4671	4	(	(	-LRB-
1979	4671	5	3	3	CD
1979	4671	6	1/2	1/2	CD
1979	4671	7	to	to	IN
1979	4671	8	4	4	CD
1979	4671	9	pounds	pound	NNS
1979	4671	10	)	)	-RRB-
1979	4671	11	2	2	CD
1979	4671	12	-	-	SYM
1979	4671	13	3	3	CD
1979	4671	14	zucchini	zucchini	NNS
1979	4671	15	(	(	-LRB-
1979	4671	16	3/4	3/4	CD
1979	4671	17	pound	pound	NN
1979	4671	18	)	)	-RRB-
1979	4671	19	,	,	,
1979	4671	20	well	well	UH
1979	4671	21	scrubbed	scrub	VBD
1979	4671	22	and	and	CC
1979	4671	23	grated	grate	VBD
1979	4671	24	2	2	CD
1979	4671	25	-	-	SYM
1979	4671	26	3	3	CD
1979	4671	27	yellow	yellow	JJ
1979	4671	28	squash	squash	NN
1979	4671	29	(	(	-LRB-
1979	4671	30	3/4	3/4	CD
1979	4671	31	pound	pound	NN
1979	4671	32	)	)	-RRB-
1979	4671	33	,	,	,
1979	4671	34	well	well	UH
1979	4671	35	scrubbed	scrub	VBD
1979	4671	36	and	and	CC
1979	4671	37	grated	grate	VBD
1979	4671	38	4	4	CD
1979	4671	39	carrots	carrot	NNS
1979	4671	40	,	,	,
1979	4671	41	peeled	peel	VBN
1979	4671	42	and	and	CC
1979	4671	43	grated	grate	VBN
1979	4671	44	1	1	CD
1979	4671	45	cup	cup	NN
1979	4671	46	thinly	thinly	RB
1979	4671	47	sliced	slice	VBD
1979	4671	48	scallions	scallion	NNS
1979	4671	49	1	1	CD
1979	4671	50	large	large	JJ
1979	4671	51	clove	clove	NN
1979	4671	52	garlic	garlic	NNP
1979	4671	53	,	,	,
1979	4671	54	minced	mince	VBD
1979	4671	55	2	2	CD
1979	4671	56	tablespoons	tablespoon	NNS
1979	4671	57	minced	mince	VBN
1979	4671	58	fresh	fresh	JJ
1979	4671	59	tarragon	tarragon	NN
1979	4671	60	or	or	CC
1979	4671	61	2	2	CD
1979	4671	62	teaspoons	teaspoon	NNS
1979	4671	63	dried	dry	VBN
1979	4671	64	1/3	1/3	CD
1979	4671	65	cup	cup	NN
1979	4671	66	grated	grate	VBN
1979	4671	67	Parmesan	Parmesan	NNP
1979	4671	68	or	or	CC
1979	4671	69	Romano	Romano	NNP
1979	4671	70	cheese	cheese	NN
1979	4671	71	1/2	1/2	CD
1979	4671	72	cup	cup	NN
1979	4671	73	fresh	fresh	JJ
1979	4671	74	bread	bread	NN
1979	4671	75	crumbs	crumb	NNS
1979	4671	76	(	(	-LRB-
1979	4671	77	made	make	VBN
1979	4671	78	from	from	IN
1979	4671	79	2	2	CD
1979	4671	80	slices	slice	NNS
1979	4671	81	low	low	JJ
1979	4671	82	-	-	HYPH
1979	4671	83	calorie	calorie	NN
1979	4671	84	while	while	IN
1979	4671	85	grain	grain	NN
1979	4671	86	bread	bread	NN
1979	4671	87	)	)	-RRB-
1979	4671	88	1	1	CD
1979	4671	89	egg	egg	NN
1979	4671	90	white	white	JJ
1979	4671	91	or	or	CC
1979	4671	92	1	1	CD
1979	4671	93	egg	egg	NNP
1979	4671	94	yolk	yolk	NNP
1979	4671	95	,	,	,
1979	4671	96	lightly	lightly	RB
1979	4671	97	beaten	beat	VBN
1979	4671	98	3/4	3/4	CD
1979	4671	99	teaspoon	teaspoon	NN
1979	4671	100	ground	ground	NN
1979	4671	101	pepper	pepper	NN
1979	4671	102	,	,	,
1979	4671	103	divided	divide	VBD
1979	4671	104	1/2	1/2	CD
1979	4671	105	teaspoon	teaspoon	NN
1979	4671	106	of	of	IN
1979	4671	107	salt	salt	NN
1979	4671	108	,	,	,
1979	4671	109	divided	divide	VBD
1979	4671	110	1/8	1/8	CD
1979	4671	111	teaspoon	teaspoon	NN
1979	4671	112	ground	ground	NN
1979	4671	113	nutmeg	nutmeg	NNP
1979	4671	114	or	or	CC
1979	4671	115	to	to	TO
1979	4671	116	taste	taste	VB
1979	4671	117	Yogurt	Yogurt	NNP
1979	4671	118	-	-	HYPH
1979	4671	119	Herb	Herb	NNP
1979	4671	120	Sauce	Sauce	NNP
1979	4671	121	(	(	-LRB-
1979	4671	122	recipe	recipe	NN
1979	4671	123	follows	follow	VBZ
1979	4671	124	)	)	-RRB-
1979	4671	125	Fresh	fresh	JJ
1979	4671	126	tarragon	tarragon	NN
1979	4671	127	sprigs	sprig	NNS
1979	4671	128	,	,	,
1979	4671	129	miniature	miniature	JJ
1979	4671	130	zucchini	zucchini	NNS
1979	4671	131	,	,	,
1979	4671	132	yellow	yellow	JJ
1979	4671	133	squash	squash	NN
1979	4671	134	and	and	CC
1979	4671	135	carrots	carrot	NNS
1979	4671	136	,	,	,
1979	4671	137	(	(	-LRB-
1979	4671	138	optional	optional	JJ
1979	4671	139	garnish	garnish	NN
1979	4671	140	)	)	-RRB-
1979	4671	141	Bone	bone	NN
1979	4671	142	chicken	chicken	NN
1979	4671	143	except	except	IN
1979	4671	144	for	for	IN
1979	4671	145	wings	wing	NNS
1979	4671	146	and	and	CC
1979	4671	147	legs	leg	NNS
1979	4671	148	.	.	.
1979	4672	1	Using	use	VBG
1979	4672	2	kitchen	kitchen	NN
1979	4672	3	string	string	NN
1979	4672	4	and	and	CC
1979	4672	5	a	a	DT
1979	4672	6	large	large	JJ
1979	4672	7	darning	darn	VBG
1979	4672	8	needle	needle	NN
1979	4672	9	,	,	,
1979	4672	10	sew	sew	VB
1979	4672	11	up	up	RP
1979	4672	12	any	any	DT
1979	4672	13	holes	hole	NNS
1979	4672	14	in	in	IN
1979	4672	15	skin	skin	NN
1979	4672	16	and	and	CC
1979	4672	17	the	the	DT
1979	4672	18	split	split	JJ
1979	4672	19	area	area	NN
1979	4672	20	near	near	IN
1979	4672	21	tail	tail	NN
1979	4672	22	--	--	:
1979	4672	23	chicken	chicken	NN
1979	4672	24	should	should	MD
1979	4672	25	form	form	VB
1979	4672	26	a	a	DT
1979	4672	27	roughly	roughly	RB
1979	4672	28	rectangular	rectangular	JJ
1979	4672	29	shape	shape	NN
1979	4672	30	.	.	.
1979	4673	1	Place	place	NN
1979	4673	2	squash	squash	NN
1979	4673	3	and	and	CC
1979	4673	4	carrots	carrot	NNS
1979	4673	5	in	in	IN
1979	4673	6	a	a	DT
1979	4673	7	colander	colander	NN
1979	4673	8	or	or	CC
1979	4673	9	strainer	strainer	NN
1979	4673	10	;	;	:
1979	4673	11	press	press	VB
1979	4673	12	with	with	IN
1979	4673	13	back	back	NN
1979	4673	14	of	of	IN
1979	4673	15	wooden	wooden	JJ
1979	4673	16	spoon	spoon	NN
1979	4673	17	or	or	CC
1979	4673	18	hands	hand	NNS
1979	4673	19	to	to	TO
1979	4673	20	remove	remove	VB
1979	4673	21	as	as	RB
1979	4673	22	much	much	JJ
1979	4673	23	liquid	liquid	NN
1979	4673	24	as	as	IN
1979	4673	25	possible	possible	JJ
1979	4673	26	.	.	.
1979	4674	1	In	in	IN
1979	4674	2	a	a	DT
1979	4674	3	large	large	JJ
1979	4674	4	,	,	,
1979	4674	5	non	non	JJ
1979	4674	6	-	-	NN
1979	4674	7	stick	stick	JJ
1979	4674	8	or	or	CC
1979	4674	9	lightly	lightly	RB
1979	4674	10	greased	grease	VBN
1979	4674	11	skillet	skillet	NN
1979	4674	12	,	,	,
1979	4674	13	combine	combine	NNP
1979	4674	14	grated	grate	VBD
1979	4674	15	vegetables	vegetable	NNS
1979	4674	16	,	,	,
1979	4674	17	scallions	scallion	NNS
1979	4674	18	and	and	CC
1979	4674	19	garlic	garlic	NN
1979	4674	20	.	.	.
1979	4675	1	Cook	cook	VB
1979	4675	2	over	over	IN
1979	4675	3	low	low	JJ
1979	4675	4	heat	heat	NN
1979	4675	5	,	,	,
1979	4675	6	stirring	stir	VBG
1979	4675	7	frequently	frequently	RB
1979	4675	8	,	,	,
1979	4675	9	6	6	CD
1979	4675	10	to	to	TO
1979	4675	11	8	8	CD
1979	4675	12	minutes	minute	NNS
1979	4675	13	or	or	CC
1979	4675	14	until	until	IN
1979	4675	15	mixture	mixture	NN
1979	4675	16	is	be	VBZ
1979	4675	17	quite	quite	RB
1979	4675	18	dry	dry	JJ
1979	4675	19	,	,	,
1979	4675	20	but	but	CC
1979	4675	21	not	not	RB
1979	4675	22	brown	brown	JJ
1979	4675	23	.	.	.
1979	4676	1	Remove	remove	VB
1979	4676	2	from	from	IN
1979	4676	3	heat	heat	NN
1979	4676	4	;	;	:
1979	4676	5	stir	stir	NNP
1979	4676	6	in	in	IN
1979	4676	7	tarragon	tarragon	NNP
1979	4676	8	,	,	,
1979	4676	9	Parmesan	Parmesan	NNP
1979	4676	10	,	,	,
1979	4676	11	bread	bread	NN
1979	4676	12	crumbs	crumb	NNS
1979	4676	13	,	,	,
1979	4676	14	egg	egg	NNP
1979	4676	15	white	white	NNP
1979	4676	16	,	,	,
1979	4676	17	1/2	1/2	CD
1979	4676	18	teaspoon	teaspoon	NN
1979	4676	19	pepper	pepper	NN
1979	4676	20	,	,	,
1979	4676	21	1/4	1/4	CD
1979	4676	22	teaspoon	teaspoon	NN
1979	4676	23	salt	salt	NN
1979	4676	24	and	and	CC
1979	4676	25	nutmeg	nutmeg	NN
1979	4676	26	.	.	.
1979	4677	1	Preheat	preheat	NN
1979	4677	2	oven	oven	VBD
1979	4677	3	to	to	IN
1979	4677	4	400F.	400f.	CD
1979	4678	1	Sprinkle	sprinkle	VB
1979	4678	2	inside	inside	RB
1979	4678	3	of	of	IN
1979	4678	4	chicken	chicken	NN
1979	4678	5	with	with	IN
1979	4678	6	remaining	remain	VBG
1979	4678	7	salt	salt	NN
1979	4678	8	and	and	CC
1979	4678	9	pepper	pepper	NN
1979	4678	10	.	.	.
1979	4679	1	Stuff	stuff	NN
1979	4679	2	and	and	CC
1979	4679	3	truss	truss	NN
1979	4679	4	chicken	chicken	NN
1979	4679	5	,	,	,
1979	4679	6	following	follow	VBG
1979	4679	7	directions	direction	NNS
1979	4679	8	for	for	IN
1979	4679	9	reforming	reform	VBG
1979	4679	10	a	a	DT
1979	4679	11	whole	whole	JJ
1979	4679	12	chicken	chicken	NN
1979	4679	13	.	.	.
1979	4680	1	Brush	brush	NN
1979	4680	2	with	with	IN
1979	4680	3	oil	oil	NN
1979	4680	4	,	,	,
1979	4680	5	if	if	IN
1979	4680	6	desired	desire	VBN
1979	4680	7	.	.	.
1979	4681	1	Place	place	NN
1979	4681	2	on	on	IN
1979	4681	3	rack	rack	NN
1979	4681	4	in	in	IN
1979	4681	5	roasting	roast	VBG
1979	4681	6	pan	pan	NN
1979	4681	7	and	and	CC
1979	4681	8	roast	roast	VB
1979	4681	9	20	20	CD
1979	4681	10	minutes	minute	NNS
1979	4681	11	.	.	.
1979	4682	1	Reduce	reduce	VB
1979	4682	2	heat	heat	NN
1979	4682	3	to	to	IN
1979	4682	4	350F	350f	CD
1979	4682	5	and	and	CC
1979	4682	6	roast	roast	NN
1979	4682	7	1	1	CD
1979	4682	8	hour	hour	NN
1979	4682	9	longer	long	RBR
1979	4682	10	or	or	CC
1979	4682	11	until	until	IN
1979	4682	12	juices	juice	NNS
1979	4682	13	run	run	VBP
1979	4682	14	clear	clear	JJ
1979	4682	15	with	with	IN
1979	4682	16	no	no	DT
1979	4682	17	hint	hint	NN
1979	4682	18	of	of	IN
1979	4682	19	pink	pink	NN
1979	4682	20	when	when	WRB
1979	4682	21	thigh	thigh	NNP
1979	4682	22	is	be	VBZ
1979	4682	23	pierced	pierce	VBN
1979	4682	24	.	.	.
1979	4683	1	Refrigerate	Refrigerate	NNP
1979	4683	2	chicken	chicken	NN
1979	4683	3	until	until	IN
1979	4683	4	ready	ready	JJ
1979	4683	5	to	to	TO
1979	4683	6	serve	serve	VB
1979	4683	7	.	.	.
1979	4684	1	Recipe	recipe	NN
1979	4684	2	can	can	MD
1979	4684	3	be	be	VB
1979	4684	4	served	serve	VBN
1979	4684	5	hot	hot	JJ
1979	4684	6	,	,	,
1979	4684	7	but	but	CC
1979	4684	8	will	will	MD
1979	4684	9	slice	slice	VB
1979	4684	10	more	more	RBR
1979	4684	11	easily	easily	RB
1979	4684	12	if	if	IN
1979	4684	13	thoroughly	thoroughly	RB
1979	4684	14	chilled	chill	VBN
1979	4684	15	.	.	.
1979	4685	1	Serve	serve	VB
1979	4685	2	chicken	chicken	NN
1979	4685	3	with	with	IN
1979	4685	4	Yogurt	Yogurt	NNP
1979	4685	5	-	-	HYPH
1979	4685	6	Herb	Herb	NNP
1979	4685	7	Sauce	Sauce	NNP
1979	4685	8	,	,	,
1979	4685	9	garnish	garnish	VBP
1979	4685	10	with	with	IN
1979	4685	11	herbs	herb	NNS
1979	4685	12	and	and	CC
1979	4685	13	vegetables	vegetable	NNS
1979	4685	14	,	,	,
1979	4685	15	if	if	IN
1979	4685	16	desired	desire	VBN
1979	4685	17	.	.	.
1979	4686	1	Yogurt	Yogurt	NNP
1979	4686	2	-	-	HYPH
1979	4686	3	Herb	Herb	NNP
1979	4686	4	Sauce	Sauce	NNP
1979	4686	5	1	1	CD
1979	4686	6	cup	cup	NN
1979	4686	7	plain	plain	JJ
1979	4686	8	low	low	JJ
1979	4686	9	-	-	HYPH
1979	4686	10	fat	fat	NN
1979	4686	11	yogurt	yogurt	NN
1979	4686	12	1	1	CD
1979	4686	13	tablespoon	tablespoon	NN
1979	4686	14	minced	mince	VBD
1979	4686	15	fresh	fresh	JJ
1979	4686	16	chives	chive	NNS
1979	4686	17	1	1	CD
1979	4686	18	tablespoon	tablespoon	NN
1979	4686	19	minced	mince	VBN
1979	4686	20	fresh	fresh	JJ
1979	4686	21	tarragon	tarragon	NNP
1979	4686	22	1	1	CD
1979	4686	23	tablespoon	tablespoon	NN
1979	4686	24	minced	mince	VBD
1979	4686	25	fresh	fresh	JJ
1979	4686	26	parsley	parsley	NN
1979	4686	27	Salt	salt	NN
1979	4686	28	and	and	CC
1979	4686	29	ground	ground	NN
1979	4686	30	pepper	pepper	NN
1979	4686	31	to	to	IN
1979	4686	32	taste	taste	NN
1979	4686	33	In	in	IN
1979	4686	34	small	small	JJ
1979	4686	35	bowl	bowl	NN
1979	4686	36	,	,	,
1979	4686	37	combine	combine	VB
1979	4686	38	yogurt	yogurt	NNP
1979	4686	39	and	and	CC
1979	4686	40	herbs	herbs	NNP
1979	4686	41	.	.	.
1979	4687	1	Add	add	VB
1979	4687	2	salt	salt	NN
1979	4687	3	and	and	CC
1979	4687	4	ground	ground	NN
1979	4687	5	pepper	pepper	NN
1979	4687	6	to	to	IN
1979	4687	7	taste	taste	NN
1979	4687	8	.	.	.
1979	4688	1	BONING	BONING	NNP
1979	4688	2	AND	and	CC
1979	4688	3	RE	RE	NNP
1979	4688	4	-	-	HYPH
1979	4688	5	FORMING	form	VBG
1979	4688	6	A	a	DT
1979	4688	7	WHOLE	whole	NN
1979	4688	8	CHICKEN	CHICKEN	NNS
1979	4688	9	1	1	CD
1979	4688	10	.	.	.
1979	4689	1	On	on	IN
1979	4689	2	a	a	DT
1979	4689	3	large	large	JJ
1979	4689	4	cutting	cutting	NN
1979	4689	5	board	board	NN
1979	4689	6	,	,	,
1979	4689	7	place	place	NN
1979	4689	8	bird	bird	NN
1979	4689	9	breast	breast	NN
1979	4689	10	down	down	RP
1979	4689	11	with	with	IN
1979	4689	12	drumsticks	drumstick	NNS
1979	4689	13	turned	turn	VBN
1979	4689	14	toward	toward	IN
1979	4689	15	you	-PRON-	PRP
1979	4689	16	.	.	.
1979	4690	1	Using	use	VBG
1979	4690	2	a	a	DT
1979	4690	3	small	small	JJ
1979	4690	4	,	,	,
1979	4690	5	sharp	sharp	JJ
1979	4690	6	boning	boning	NN
1979	4690	7	knife	knife	NN
1979	4690	8	,	,	,
1979	4690	9	cut	cut	VBN
1979	4690	10	off	off	RP
1979	4690	11	tail	tail	NN
1979	4690	12	.	.	.
1979	4691	1	Then	then	RB
1979	4691	2	cut	cut	VB
1979	4691	3	through	through	IN
1979	4691	4	skin	skin	NN
1979	4691	5	down	down	RP
1979	4691	6	middle	middle	NN
1979	4691	7	of	of	IN
1979	4691	8	backbone	backbone	NN
1979	4691	9	.	.	.
1979	4692	1	2	2	LS
1979	4692	2	.	.	.
1979	4693	1	Keep	keep	VB
1979	4693	2	knife	knife	NN
1979	4693	3	close	close	RB
1979	4693	4	to	to	IN
1979	4693	5	backbone	backbone	NN
1979	4693	6	to	to	TO
1979	4693	7	loosen	loosen	VB
1979	4693	8	flesh	flesh	NN
1979	4693	9	,	,	,
1979	4693	10	cutting	cut	VBG
1979	4693	11	around	around	IN
1979	4693	12	small	small	JJ
1979	4693	13	oyster	oyster	RB
1979	4693	14	-	-	HYPH
1979	4693	15	shaped	shape	VBN
1979	4693	16	piece	piece	NN
1979	4693	17	of	of	IN
1979	4693	18	meat	meat	NN
1979	4693	19	part	part	NN
1979	4693	20	-	-	HYPH
1979	4693	21	way	way	NN
1979	4693	22	down	down	RB
1979	4693	23	back	back	RB
1979	4693	24	;	;	:
1979	4693	25	leave	leave	VB
1979	4693	26	oyster	oyster	NN
1979	4693	27	attached	attach	VBN
1979	4693	28	to	to	IN
1979	4693	29	skin	skin	NN
1979	4693	30	.	.	.
1979	4694	1	Just	just	RB
1979	4694	2	below	below	IN
1979	4694	3	oyster	oyster	NN
1979	4694	4	,	,	,
1979	4694	5	use	use	NN
1979	4694	6	point	point	NN
1979	4694	7	of	of	IN
1979	4694	8	knife	knife	NN
1979	4694	9	to	to	TO
1979	4694	10	locate	locate	VB
1979	4694	11	and	and	CC
1979	4694	12	sever	sever	RB
1979	4694	13	ball	ball	NN
1979	4694	14	joint	joint	NN
1979	4694	15	between	between	IN
1979	4694	16	hip	hip	NN
1979	4694	17	and	and	CC
1979	4694	18	thigh	thigh	NN
1979	4694	19	.	.	.
1979	4695	1	3	3	LS
1979	4695	2	.	.	.
1979	4696	1	Working	work	VBG
1979	4696	2	toward	toward	IN
1979	4696	3	neck	neck	NN
1979	4696	4	,	,	,
1979	4696	5	loosen	loosen	NN
1979	4696	6	flesh	flesh	NN
1979	4696	7	from	from	IN
1979	4696	8	carcass	carcass	NNP
1979	4696	9	.	.	.
1979	4697	1	When	when	WRB
1979	4697	2	shoulder	shoulder	NN
1979	4697	3	blade	blade	NN
1979	4697	4	is	be	VBZ
1979	4697	5	reached	reach	VBN
1979	4697	6	,	,	,
1979	4697	7	keep	keep	VB
1979	4697	8	bone	bone	NN
1979	4697	9	to	to	IN
1979	4697	10	your	-PRON-	PRP$
1979	4697	11	right	right	NN
1979	4697	12	and	and	CC
1979	4697	13	cut	cut	VBD
1979	4697	14	through	through	IN
1979	4697	15	joint	joint	NN
1979	4697	16	to	to	TO
1979	4697	17	sever	sever	VB
1979	4697	18	wing	wing	NN
1979	4697	19	from	from	IN
1979	4697	20	shoulder	shoulder	NN
1979	4697	21	.	.	.
1979	4698	1	4	4	LS
1979	4698	2	.	.	.
1979	4699	1	Continue	continue	VB
1979	4699	2	loosening	loosen	VBG
1979	4699	3	flesh	flesh	NN
1979	4699	4	around	around	IN
1979	4699	5	edge	edge	NN
1979	4699	6	of	of	IN
1979	4699	7	carcass	carcass	NN
1979	4699	8	until	until	IN
1979	4699	9	you	-PRON-	PRP
1979	4699	10	reach	reach	VBP
1979	4699	11	breastbone	breastbone	NN
1979	4699	12	.	.	.
1979	4700	1	Do	do	VB
1979	4700	2	not	not	RB
1979	4700	3	try	try	VB
1979	4700	4	to	to	TO
1979	4700	5	detach	detach	VB
1979	4700	6	this	this	DT
1979	4700	7	because	because	IN
1979	4700	8	skin	skin	NN
1979	4700	9	is	be	VBZ
1979	4700	10	very	very	RB
1979	4700	11	thin	thin	JJ
1979	4700	12	at	at	IN
1979	4700	13	this	this	DT
1979	4700	14	point	point	NN
1979	4700	15	.	.	.
1979	4701	1	Turn	turn	VB
1979	4701	2	bird	bird	NN
1979	4701	3	around	around	RB
1979	4701	4	so	so	IN
1979	4701	5	neck	neck	NN
1979	4701	6	faces	face	VBZ
1979	4701	7	you	-PRON-	PRP
1979	4701	8	;	;	:
1979	4701	9	repeat	repeat	VB
1979	4701	10	steps	step	NNS
1979	4701	11	2	2	CD
1979	4701	12	and	and	CC
1979	4701	13	3	3	CD
1979	4701	14	.	.	.
1979	4702	1	Carefully	carefully	RB
1979	4702	2	,	,	,
1979	4702	3	cut	cut	VBD
1979	4702	4	through	through	IN
1979	4702	5	two	two	CD
1979	4702	6	spots	spot	NNS
1979	4702	7	where	where	WRB
1979	4702	8	wishbone	wishbone	NN
1979	4702	9	is	be	VBZ
1979	4702	10	attached	attach	VBN
1979	4702	11	to	to	TO
1979	4702	12	carcass	carcass	VB
1979	4702	13	.	.	.
1979	4703	1	5	5	CD
1979	4703	2	.	.	.
1979	4704	1	When	when	WRB
1979	4704	2	both	both	DT
1979	4704	3	sides	side	NNS
1979	4704	4	of	of	IN
1979	4704	5	carcass	carcass	NN
1979	4704	6	and	and	CC
1979	4704	7	wishbone	wishbone	NN
1979	4704	8	are	be	VBP
1979	4704	9	loosened	loosen	VBN
1979	4704	10	,	,	,
1979	4704	11	lift	lift	VB
1979	4704	12	carcass	carcass	NN
1979	4704	13	and	and	CC
1979	4704	14	cut	cut	VBD
1979	4704	15	breastbone	breastbone	NN
1979	4704	16	away	away	RB
1979	4704	17	from	from	IN
1979	4704	18	meat	meat	NN
1979	4704	19	.	.	.
1979	4705	1	Cut	cut	VB
1979	4705	2	through	through	IN
1979	4705	3	cartilage	cartilage	NN
1979	4705	4	,	,	,
1979	4705	5	but	but	CC
1979	4705	6	do	do	VBP
1979	4705	7	not	not	RB
1979	4705	8	worry	worry	VB
1979	4705	9	about	about	IN
1979	4705	10	leaving	leave	VBG
1979	4705	11	some	some	DT
1979	4705	12	attached	attach	VBN
1979	4705	13	to	to	IN
1979	4705	14	flesh	flesh	NN
1979	4705	15	.	.	.
1979	4706	1	It	-PRON-	PRP
1979	4706	2	can	can	MD
1979	4706	3	be	be	VB
1979	4706	4	removed	remove	VBN
1979	4706	5	more	more	RBR
1979	4706	6	easily	easily	RB
1979	4706	7	later	later	RB
1979	4706	8	without	without	IN
1979	4706	9	piercing	pierce	VBG
1979	4706	10	skin	skin	NN
1979	4706	11	.	.	.
1979	4707	1	Remove	remove	VB
1979	4707	2	carcass	carcass	NN
1979	4707	3	and	and	CC
1979	4707	4	,	,	,
1979	4707	5	if	if	IN
1979	4707	6	desired	desire	VBN
1979	4707	7	,	,	,
1979	4707	8	simmer	simmer	NN
1979	4707	9	with	with	IN
1979	4707	10	vegetables	vegetable	NNS
1979	4707	11	to	to	TO
1979	4707	12	make	make	VB
1979	4707	13	a	a	DT
1979	4707	14	stock	stock	NN
1979	4707	15	.	.	.
1979	4708	1	6	6	CD
1979	4708	2	.	.	.
1979	4709	1	Using	use	VBG
1979	4709	2	kitchen	kitchen	NN
1979	4709	3	string	string	NN
1979	4709	4	or	or	CC
1979	4709	5	unwaxed	unwaxed	JJ
1979	4709	6	dental	dental	JJ
1979	4709	7	floss	floss	NN
1979	4709	8	,	,	,
1979	4709	9	thread	thread	VBP
1979	4709	10	a	a	DT
1979	4709	11	large	large	JJ
1979	4709	12	darning	darn	VBG
1979	4709	13	needle	needle	NN
1979	4709	14	.	.	.
1979	4710	1	Turn	turn	VB
1979	4710	2	chicken	chicken	NN
1979	4710	3	skin	skin	NN
1979	4710	4	-	-	HYPH
1979	4710	5	side	side	NN
1979	4710	6	up	up	RP
1979	4710	7	and	and	CC
1979	4710	8	sew	sew	VB
1979	4710	9	closed	close	VBD
1979	4710	10	any	any	DT
1979	4710	11	holes	hole	NNS
1979	4710	12	in	in	IN
1979	4710	13	skin	skin	NN
1979	4710	14	.	.	.
1979	4711	1	Stitch	Stitch	NNP
1979	4711	2	split	split	NN
1979	4711	3	area	area	NN
1979	4711	4	near	near	IN
1979	4711	5	tail	tail	NN
1979	4711	6	together	together	RB
1979	4711	7	so	so	IN
1979	4711	8	that	that	DT
1979	4711	9	chicken	chicken	NN
1979	4711	10	roughly	roughly	RB
1979	4711	11	forms	form	VBZ
1979	4711	12	a	a	DT
1979	4711	13	rectangle	rectangle	NN
1979	4711	14	.	.	.
1979	4712	1	7	7	LS
1979	4712	2	.	.	.
1979	4713	1	Turn	turn	VB
1979	4713	2	chicken	chicken	NN
1979	4713	3	skin	skin	NN
1979	4713	4	-	-	HYPH
1979	4713	5	side	side	NN
1979	4713	6	down	down	RP
1979	4713	7	and	and	CC
1979	4713	8	carefully	carefully	RB
1979	4713	9	remove	remove	VB
1979	4713	10	any	any	DT
1979	4713	11	remaining	remain	VBG
1979	4713	12	cartilage	cartilage	NN
1979	4713	13	in	in	IN
1979	4713	14	breast	breast	NN
1979	4713	15	area	area	NN
1979	4713	16	.	.	.
1979	4714	1	Detach	detach	VB
1979	4714	2	small	small	JJ
1979	4714	3	breast	breast	NN
1979	4714	4	fillets	fillet	NNS
1979	4714	5	and	and	CC
1979	4714	6	use	use	VBP
1979	4714	7	to	to	TO
1979	4714	8	cover	cover	VB
1979	4714	9	less	less	JJR
1979	4714	10	meaty	meaty	NN
1979	4714	11	areas	area	NNS
1979	4714	12	near	near	IN
1979	4714	13	thighs	thigh	NNS
1979	4714	14	.	.	.
1979	4715	1	Season	season	NN
1979	4715	2	meat	meat	NN
1979	4715	3	,	,	,
1979	4715	4	if	if	IN
1979	4715	5	desired	desire	VBN
1979	4715	6	.	.	.
1979	4716	1	8	8	LS
1979	4716	2	.	.	.
1979	4717	1	Mound	Mound	NNP
1979	4717	2	stuffing	stuff	VBG
1979	4717	3	down	down	RP
1979	4717	4	center	center	NN
1979	4717	5	of	of	IN
1979	4717	6	breast	breast	NN
1979	4717	7	.	.	.
1979	4718	1	Pull	pull	VB
1979	4718	2	skin	skin	NN
1979	4718	3	up	up	RP
1979	4718	4	on	on	IN
1979	4718	5	either	either	DT
1979	4718	6	side	side	NN
1979	4718	7	around	around	IN
1979	4718	8	stuffing	stuff	VBG
1979	4718	9	and	and	CC
1979	4718	10	re	re	NN
1979	4718	11	-	-	NN
1979	4718	12	form	form	NN
1979	4718	13	chicken	chicken	NN
1979	4718	14	.	.	.
1979	4719	1	Sew	sew	JJ
1979	4719	2	back	back	RB
1979	4719	3	of	of	IN
1979	4719	4	bird	bird	NN
1979	4719	5	closed	close	VBN
1979	4719	6	.	.	.
1979	4720	1	9	9	CD
1979	4720	2	.	.	.
1979	4721	1	Truss	Truss	NNP
1979	4721	2	bird	bird	NN
1979	4721	3	into	into	IN
1979	4721	4	attractive	attractive	JJ
1979	4721	5	chicken	chicken	NN
1979	4721	6	shape	shape	NN
1979	4721	7	.	.	.
1979	4722	1	A	a	DT
1979	4722	2	TRIO	TRIO	NNP
1979	4722	3	OF	of	IN
1979	4722	4	SHOW	show	NN
1979	4722	5	STOPPER	STOPPER	NNP
1979	4722	6	"	"	``
1979	4722	7	VEAL	VEAL	NNP
1979	4722	8	"	"	''
1979	4722	9	CLASSICS	CLASSICS	NNP
1979	4722	10	Chicken	Chicken	NNP
1979	4722	11	breasts	breast	NNS
1979	4722	12	,	,	,
1979	4722	13	when	when	WRB
1979	4722	14	pounded	pound	VBD
1979	4722	15	and	and	CC
1979	4722	16	flattened	flatten	VBD
1979	4722	17	,	,	,
1979	4722	18	can	can	MD
1979	4722	19	make	make	VB
1979	4722	20	an	an	DT
1979	4722	21	excellent	excellent	JJ
1979	4722	22	substitute	substitute	NN
1979	4722	23	for	for	IN
1979	4722	24	veal	veal	NN
1979	4722	25	.	.	.
1979	4723	1	And	and	CC
1979	4723	2	if	if	IN
1979	4723	3	your	-PRON-	PRP$
1979	4723	4	market	market	NN
1979	4723	5	has	have	VBZ
1979	4723	6	them	-PRON-	PRP
1979	4723	7	,	,	,
1979	4723	8	the	the	DT
1979	4723	9	thin	thin	JJ
1979	4723	10	sliced	sliced	JJ
1979	4723	11	boneless	boneless	NN
1979	4723	12	roaster	roaster	NN
1979	4723	13	breast	breast	NN
1979	4723	14	is	be	VBZ
1979	4723	15	even	even	RB
1979	4723	16	better	well	JJR
1979	4723	17	,	,	,
1979	4723	18	since	since	IN
1979	4723	19	you	-PRON-	PRP
1979	4723	20	do	do	VBP
1979	4723	21	n't	not	RB
1979	4723	22	have	have	VB
1979	4723	23	to	to	TO
1979	4723	24	pound	pound	VB
1979	4723	25	or	or	CC
1979	4723	26	flatten	flatten	VB
1979	4723	27	the	the	DT
1979	4723	28	individual	individual	JJ
1979	4723	29	pieces	piece	NNS
1979	4723	30	.	.	.
1979	4724	1	The	the	DT
1979	4724	2	fact	fact	NN
1979	4724	3	is	be	VBZ
1979	4724	4	,	,	,
1979	4724	5	if	if	IN
1979	4724	6	someone	someone	NN
1979	4724	7	did	do	VBD
1979	4724	8	n't	not	RB
1979	4724	9	tell	tell	VB
1979	4724	10	you	-PRON-	PRP
1979	4724	11	,	,	,
1979	4724	12	and	and	CC
1979	4724	13	if	if	IN
1979	4724	14	you	-PRON-	PRP
1979	4724	15	're	be	VBP
1979	4724	16	not	not	RB
1979	4724	17	a	a	DT
1979	4724	18	food	food	NN
1979	4724	19	professional	professional	NN
1979	4724	20	,	,	,
1979	4724	21	there	there	EX
1979	4724	22	's	be	VBZ
1979	4724	23	a	a	DT
1979	4724	24	good	good	JJ
1979	4724	25	chance	chance	NN
1979	4724	26	that	that	IN
1979	4724	27	you	-PRON-	PRP
1979	4724	28	'd	'd	MD
1979	4724	29	have	have	VB
1979	4724	30	difficulty	difficulty	NN
1979	4724	31	telling	tell	VBG
1979	4724	32	the	the	DT
1979	4724	33	difference	difference	NN
1979	4724	34	.	.	.
1979	4725	1	The	the	DT
1979	4725	2	muscle	muscle	NN
1979	4725	3	fibers	fiber	NNS
1979	4725	4	in	in	IN
1979	4725	5	both	both	DT
1979	4725	6	meats	meat	NNS
1979	4725	7	are	be	VBP
1979	4725	8	surprisingly	surprisingly	RB
1979	4725	9	similar	similar	JJ
1979	4725	10	;	;	:
1979	4725	11	they	-PRON-	PRP
1979	4725	12	're	be	VBP
1979	4725	13	both	both	RB
1979	4725	14	low	low	JJ
1979	4725	15	in	in	IN
1979	4725	16	fat	fat	NN
1979	4725	17	,	,	,
1979	4725	18	and	and	CC
1979	4725	19	neither	neither	DT
1979	4725	20	has	have	VBZ
1979	4725	21	much	much	JJ
1979	4725	22	collagen	collagen	NN
1979	4725	23	,	,	,
1979	4725	24	the	the	DT
1979	4725	25	factor	factor	NN
1979	4725	26	that	that	WDT
1979	4725	27	makes	make	VBZ
1979	4725	28	meat	meat	NN
1979	4725	29	fibrous	fibrous	JJ
1979	4725	30	and	and	CC
1979	4725	31	chewy	chewy	NN
1979	4725	32	.	.	.
1979	4726	1	The	the	DT
1979	4726	2	basic	basic	JJ
1979	4726	3	ingredients	ingredient	NNS
1979	4726	4	in	in	IN
1979	4726	5	most	most	JJS
1979	4726	6	of	of	IN
1979	4726	7	the	the	DT
1979	4726	8	"	"	``
1979	4726	9	veal	veal	NN
1979	4726	10	"	"	''
1979	4726	11	dishes	dish	NNS
1979	4726	12	that	that	WDT
1979	4726	13	follow	follow	NN
1979	4726	14	are	be	VBP
1979	4726	15	boneless	boneless	NN
1979	4726	16	,	,	,
1979	4726	17	skinless	skinless	VB
1979	4726	18	chicken	chicken	NN
1979	4726	19	breasts	breast	NNS
1979	4726	20	.	.	.
1979	4727	1	They	-PRON-	PRP
1979	4727	2	're	be	VBP
1979	4727	3	called	call	VBN
1979	4727	4	"	"	``
1979	4727	5	cutlets	cutlet	NNS
1979	4727	6	.	.	.
1979	4727	7	"	"	''
1979	4728	1	A	a	DT
1979	4728	2	scaloppine	scaloppine	NN
1979	4728	3	is	be	VBZ
1979	4728	4	a	a	DT
1979	4728	5	cutlet	cutlet	NN
1979	4728	6	sliced	slice	VBN
1979	4728	7	in	in	IN
1979	4728	8	half	half	NN
1979	4728	9	lengthwise	lengthwise	RB
1979	4728	10	.	.	.
1979	4729	1	By	by	IN
1979	4729	2	the	the	DT
1979	4729	3	way	way	NN
1979	4729	4	,	,	,
1979	4729	5	if	if	IN
1979	4729	6	Frank	Frank	NNP
1979	4729	7	had	have	VBD
1979	4729	8	his	-PRON-	PRP$
1979	4729	9	way	way	NN
1979	4729	10	,	,	,
1979	4729	11	from	from	IN
1979	4729	12	now	now	RB
1979	4729	13	on	on	RB
1979	4729	14	you	-PRON-	PRP
1979	4729	15	would	would	MD
1979	4729	16	n't	not	RB
1979	4729	17	think	think	VB
1979	4729	18	of	of	IN
1979	4729	19	chicken	chicken	NN
1979	4729	20	breasts	breast	NNS
1979	4729	21	as	as	IN
1979	4729	22	an	an	DT
1979	4729	23	inexpensive	inexpensive	JJ
1979	4729	24	substitute	substitute	NN
1979	4729	25	for	for	IN
1979	4729	26	veal	veal	NN
1979	4729	27	.	.	.
1979	4730	1	You	-PRON-	PRP
1979	4730	2	'd	'd	MD
1979	4730	3	think	think	VB
1979	4730	4	of	of	IN
1979	4730	5	veal	veal	NN
1979	4730	6	as	as	IN
1979	4730	7	a	a	DT
1979	4730	8	more	more	RBR
1979	4730	9	expensive	expensive	JJ
1979	4730	10	substitute	substitute	NN
1979	4730	11	for	for	IN
1979	4730	12	his	-PRON-	PRP$
1979	4730	13	chicken	chicken	NN
1979	4730	14	breasts	breast	NNS
1979	4730	15	.	.	.
1979	4731	1	In	in	IN
1979	4731	2	fact	fact	NN
1979	4731	3	,	,	,
1979	4731	4	Frank	Frank	NNP
1979	4731	5	likes	like	VBZ
1979	4731	6	to	to	TO
1979	4731	7	say	say	VB
1979	4731	8	that	that	IN
1979	4731	9	"	"	``
1979	4731	10	Anything	anything	NN
1979	4731	11	veal	veal	NN
1979	4731	12	can	can	MD
1979	4731	13	do	do	VB
1979	4731	14	,	,	,
1979	4731	15	my	-PRON-	PRP$
1979	4731	16	chicken	chicken	NN
1979	4731	17	breasts	breast	NNS
1979	4731	18	can	can	MD
1979	4731	19	do	do	VB
1979	4731	20	better	well	RBR
1979	4731	21	,	,	,
1979	4731	22	"	"	''
1979	4731	23	He	-PRON-	PRP
1979	4731	24	points	point	VBZ
1979	4731	25	out	out	RP
1979	4731	26	that	that	IN
1979	4731	27	chicken	chicken	NN
1979	4731	28	breasts	breast	NNS
1979	4731	29	are	be	VBP
1979	4731	30	richer	rich	JJR
1979	4731	31	than	than	IN
1979	4731	32	veal	veal	NN
1979	4731	33	in	in	IN
1979	4731	34	vitamin	vitamin	NN
1979	4731	35	A	a	NN
1979	4731	36	,	,	,
1979	4731	37	niacin	niacin	JJ
1979	4731	38	,	,	,
1979	4731	39	and	and	CC
1979	4731	40	calcium	calcium	NN
1979	4731	41	,	,	,
1979	4731	42	and	and	CC
1979	4731	43	they	-PRON-	PRP
1979	4731	44	're	be	VBP
1979	4731	45	lower	low	JJR
1979	4731	46	in	in	IN
1979	4731	47	calories	calorie	NNS
1979	4731	48	and	and	CC
1979	4731	49	cholesterol	cholesterol	NN
1979	4731	50	.	.	.
1979	4732	1	They	-PRON-	PRP
1979	4732	2	're	be	VBP
1979	4732	3	equal	equal	JJ
1979	4732	4	to	to	TO
1979	4732	5	veal	veal	VB
1979	4732	6	in	in	IN
1979	4732	7	protein	protein	NN
1979	4732	8	,	,	,
1979	4732	9	and	and	CC
1979	4732	10	of	of	IN
1979	4732	11	course	course	NN
1979	4732	12	,	,	,
1979	4732	13	they	-PRON-	PRP
1979	4732	14	're	be	VBP
1979	4732	15	much	much	RB
1979	4732	16	,	,	,
1979	4732	17	much	much	RB
1979	4732	18	more	more	RBR
1979	4732	19	affordable	affordable	JJ
1979	4732	20	.	.	.
1979	4733	1	If	if	IN
1979	4733	2	thin	thin	JJ
1979	4733	3	sliced	slice	VBD
1979	4733	4	boneless	boneless	NN
1979	4733	5	roaster	roaster	NN
1979	4733	6	breast	breast	NN
1979	4733	7	is	be	VBZ
1979	4733	8	unavailable	unavailable	JJ
1979	4733	9	in	in	IN
1979	4733	10	your	-PRON-	PRP$
1979	4733	11	market	market	NN
1979	4733	12	,	,	,
1979	4733	13	you	-PRON-	PRP
1979	4733	14	can	can	MD
1979	4733	15	make	make	VB
1979	4733	16	your	-PRON-	PRP$
1979	4733	17	own	own	JJ
1979	4733	18	scaloppine	scaloppine	NN
1979	4733	19	,	,	,
1979	4733	20	place	place	VB
1979	4733	21	a	a	DT
1979	4733	22	skinless	skinless	NN
1979	4733	23	,	,	,
1979	4733	24	boneless	boneless	NN
1979	4733	25	chicken	chicken	NN
1979	4733	26	breast	breast	NN
1979	4733	27	half	half	NN
1979	4733	28	on	on	IN
1979	4733	29	a	a	DT
1979	4733	30	flat	flat	JJ
1979	4733	31	surface	surface	NN
1979	4733	32	,	,	,
1979	4733	33	insert	insert	VB
1979	4733	34	a	a	DT
1979	4733	35	sharp	sharp	JJ
1979	4733	36	knife	knife	NN
1979	4733	37	into	into	IN
1979	4733	38	the	the	DT
1979	4733	39	side	side	NN
1979	4733	40	and	and	CC
1979	4733	41	cut	cut	VB
1979	4733	42	the	the	DT
1979	4733	43	chicken	chicken	NN
1979	4733	44	breast	breast	NN
1979	4733	45	into	into	IN
1979	4733	46	two	two	CD
1979	4733	47	wide	wide	JJ
1979	4733	48	flat	flat	JJ
1979	4733	49	slices	slice	NNS
1979	4733	50	.	.	.
1979	4734	1	Put	put	VB
1979	4734	2	these	these	DT
1979	4734	3	slices	slice	NNS
1979	4734	4	between	between	IN
1979	4734	5	sheets	sheet	NNS
1979	4734	6	of	of	IN
1979	4734	7	plastic	plastic	JJ
1979	4734	8	wrap	wrap	NN
1979	4734	9	and	and	CC
1979	4734	10	pound	pound	NN
1979	4734	11	with	with	IN
1979	4734	12	a	a	DT
1979	4734	13	meat	meat	NN
1979	4734	14	mallet	mallet	NN
1979	4734	15	or	or	CC
1979	4734	16	rolling	roll	VBG
1979	4734	17	pin	pin	NNP
1979	4734	18	to	to	IN
1979	4734	19	1/4	1/4	CD
1979	4734	20	"	"	``
1979	4734	21	thickness	thickness	NN
1979	4734	22	.	.	.
1979	4735	1	CHICKEN	CHICKEN	NNP
1979	4735	2	OSCARServes	oscarserve	NNS
1979	4735	3	4	4	CD
1979	4735	4	Veal	Veal	NNP
1979	4735	5	Oscar	Oscar	NNP
1979	4735	6	is	be	VBZ
1979	4735	7	served	serve	VBN
1979	4735	8	in	in	IN
1979	4735	9	some	some	DT
1979	4735	10	of	of	IN
1979	4735	11	the	the	DT
1979	4735	12	finest	fine	JJS
1979	4735	13	New	New	NNP
1979	4735	14	York	York	NNP
1979	4735	15	restaurants	restaurant	NNS
1979	4735	16	.	.	.
1979	4736	1	You	-PRON-	PRP
1979	4736	2	can	can	MD
1979	4736	3	make	make	VB
1979	4736	4	this	this	DT
1979	4736	5	chicken	chicken	NN
1979	4736	6	version	version	NN
1979	4736	7	yourself	-PRON-	PRP
1979	4736	8	for	for	IN
1979	4736	9	a	a	DT
1979	4736	10	small	small	JJ
1979	4736	11	fraction	fraction	NN
1979	4736	12	of	of	IN
1979	4736	13	the	the	DT
1979	4736	14	restaurant	restaurant	NN
1979	4736	15	cost	cost	NN
1979	4736	16	.	.	.
1979	4737	1	8	8	CD
1979	4737	2	scaloppine	scaloppine	NN
1979	4737	3	(	(	-LRB-
1979	4737	4	about	about	RB
1979	4737	5	1	1	CD
1979	4737	6	pound	pound	NN
1979	4737	7	skinless	skinless	NN
1979	4737	8	,	,	,
1979	4737	9	boneless	boneless	NN
1979	4737	10	chicken	chicken	NN
1979	4737	11	breast	breast	NN
1979	4737	12	halves	half	NNS
1979	4737	13	)	)	-RRB-
1979	4737	14	or	or	CC
1979	4737	15	1	1	CD
1979	4737	16	thin	thin	JJ
1979	4737	17	sliced	sliced	JJ
1979	4737	18	boneless	boneless	NN
1979	4737	19	roaster	roaster	NN
1979	4737	20	breast	breast	NN
1979	4737	21	1/4	1/4	CD
1979	4737	22	cup	cup	NN
1979	4737	23	flour	flour	NN
1979	4737	24	1/4	1/4	CD
1979	4737	25	cup	cup	NN
1979	4737	26	butter	butter	NN
1979	4737	27	or	or	CC
1979	4737	28	margarine	margarine	NN
1979	4737	29	1	1	CD
1979	4737	30	cup	cup	NN
1979	4737	31	cooked	cook	VBN
1979	4737	32	crabmeat	crabmeat	NNP
1979	4737	33	16	16	CD
1979	4737	34	cooked	cook	VBN
1979	4737	35	,	,	,
1979	4737	36	fresh	fresh	JJ
1979	4737	37	asparagus	asparagus	NN
1979	4737	38	spears	spear	NNS
1979	4737	39	or	or	CC
1979	4737	40	1	1	CD
1979	4737	41	can	can	NN
1979	4737	42	(	(	-LRB-
1979	4737	43	10	10	CD
1979	4737	44	1/2	1/2	CD
1979	4737	45	ounces	ounce	NNS
1979	4737	46	)	)	-RRB-
1979	4737	47	,	,	,
1979	4737	48	drained	drain	VBD
1979	4737	49	1	1	CD
1979	4737	50	cup	cup	NN
1979	4737	51	chicken	chicken	NNP
1979	4737	52	broth	broth	NN
1979	4737	53	1	1	CD
1979	4737	54	cup	cup	NN
1979	4737	55	Hollandaise	Hollandaise	NNP
1979	4737	56	Sauce	Sauce	NNP
1979	4737	57	(	(	-LRB-
1979	4737	58	optional	optional	JJ
1979	4737	59	)	)	-RRB-
1979	4737	60	Dip	Dip	NNP
1979	4737	61	scaloppine	scaloppine	NN
1979	4737	62	in	in	IN
1979	4737	63	flour	flour	NN
1979	4737	64	to	to	TO
1979	4737	65	coat	coat	VB
1979	4737	66	lightly	lightly	RB
1979	4737	67	,	,	,
1979	4737	68	shake	shake	VB
1979	4737	69	off	off	RP
1979	4737	70	excess	excess	NN
1979	4737	71	.	.	.
1979	4738	1	In	in	IN
1979	4738	2	a	a	DT
1979	4738	3	skillet	skillet	NN
1979	4738	4	over	over	IN
1979	4738	5	medium	medium	NN
1979	4738	6	-	-	HYPH
1979	4738	7	high	high	JJ
1979	4738	8	heat	heat	NN
1979	4738	9	,	,	,
1979	4738	10	melt	melt	NNP
1979	4738	11	butter	butter	NN
1979	4738	12	.	.	.
1979	4739	1	Add	add	VB
1979	4739	2	scaloppine	scaloppine	NN
1979	4739	3	and	and	CC
1979	4739	4	saute	saute	VB
1979	4739	5	for	for	IN
1979	4739	6	about	about	RB
1979	4739	7	1	1	CD
1979	4739	8	1/2	1/2	CD
1979	4739	9	minutes	minute	NNS
1979	4739	10	per	per	IN
1979	4739	11	side	side	NN
1979	4739	12	until	until	IN
1979	4739	13	lightly	lightly	RB
1979	4739	14	browned	brown	VBN
1979	4739	15	and	and	CC
1979	4739	16	just	just	RB
1979	4739	17	cooked	cook	VBN
1979	4739	18	through	through	RB
1979	4739	19	.	.	.
1979	4740	1	Remove	remove	VB
1979	4740	2	to	to	IN
1979	4740	3	serving	serve	VBG
1979	4740	4	platter	platter	NN
1979	4740	5	.	.	.
1979	4741	1	Top	top	JJ
1979	4741	2	with	with	IN
1979	4741	3	crabmeat	crabmeat	NN
1979	4741	4	and	and	CC
1979	4741	5	asparagus	asparagus	NN
1979	4741	6	spears	spear	NNS
1979	4741	7	.	.	.
1979	4742	1	Cover	cover	VB
1979	4742	2	and	and	CC
1979	4742	3	hold	hold	VB
1979	4742	4	in	in	IN
1979	4742	5	250	250	CD
1979	4742	6	degree	degree	NN
1979	4742	7	oven	oven	NN
1979	4742	8	.	.	.
1979	4743	1	Add	add	VB
1979	4743	2	broth	broth	NN
1979	4743	3	to	to	IN
1979	4743	4	skillet	skillet	VB
1979	4743	5	and	and	CC
1979	4743	6	cook	cook	VB
1979	4743	7	over	over	IN
1979	4743	8	high	high	JJ
1979	4743	9	heat	heat	NN
1979	4743	10	to	to	TO
1979	4743	11	reduce	reduce	VB
1979	4743	12	by	by	IN
1979	4743	13	half	half	NN
1979	4743	14	.	.	.
1979	4744	1	Stir	stir	VB
1979	4744	2	frequently	frequently	RB
1979	4744	3	.	.	.
1979	4745	1	Remove	remove	VB
1979	4745	2	scaloppine	scaloppine	NN
1979	4745	3	from	from	IN
1979	4745	4	oven	oven	NNP
1979	4745	5	.	.	.
1979	4746	1	Top	top	JJ
1979	4746	2	with	with	IN
1979	4746	3	sauce	sauce	NN
1979	4746	4	and	and	CC
1979	4746	5	Hollandaise	Hollandaise	NNP
1979	4746	6	,	,	,
1979	4746	7	if	if	IN
1979	4746	8	desired	desire	VBN
1979	4746	9	.	.	.
1979	4747	1	PERDUE	PERDUE	NNP
1979	4747	2	PARMIGIANOServes	parmigianoserve	VBZ
1979	4747	3	4	4	CD
1979	4747	4	This	this	DT
1979	4747	5	is	be	VBZ
1979	4747	6	a	a	DT
1979	4747	7	little	little	JJ
1979	4747	8	like	like	IN
1979	4747	9	the	the	DT
1979	4747	10	Austrian	austrian	JJ
1979	4747	11	treatment	treatment	NN
1979	4747	12	of	of	IN
1979	4747	13	veal	veal	NN
1979	4747	14	,	,	,
1979	4747	15	but	but	CC
1979	4747	16	with	with	IN
1979	4747	17	an	an	DT
1979	4747	18	Italian	italian	JJ
1979	4747	19	accent	accent	NN
1979	4747	20	.	.	.
1979	4748	1	Serve	serve	VB
1979	4748	2	it	-PRON-	PRP
1979	4748	3	with	with	IN
1979	4748	4	spaghetti	spaghetti	NNS
1979	4748	5	.	.	.
1979	4749	1	If	if	IN
1979	4749	2	you	-PRON-	PRP
1979	4749	3	do	do	VBP
1979	4749	4	n't	not	RB
1979	4749	5	have	have	VB
1979	4749	6	commercial	commercial	JJ
1979	4749	7	bread	bread	NN
1979	4749	8	crumbs	crumb	VBZ
1979	4749	9	handy	handy	JJ
1979	4749	10	,	,	,
1979	4749	11	dry	dry	VB
1979	4749	12	a	a	DT
1979	4749	13	couple	couple	NN
1979	4749	14	of	of	IN
1979	4749	15	slices	slice	NNS
1979	4749	16	of	of	IN
1979	4749	17	bread	bread	NN
1979	4749	18	in	in	IN
1979	4749	19	a	a	DT
1979	4749	20	250	250	CD
1979	4749	21	degree	degree	NN
1979	4749	22	oven	oven	NN
1979	4749	23	,	,	,
1979	4749	24	and	and	CC
1979	4749	25	then	then	RB
1979	4749	26	whirl	whirl	VB
1979	4749	27	in	in	IN
1979	4749	28	the	the	DT
1979	4749	29	blender	blender	NN
1979	4749	30	or	or	CC
1979	4749	31	food	food	NN
1979	4749	32	processor	processor	NN
1979	4749	33	.	.	.
1979	4750	1	Presto	Presto	NNP
1979	4750	2	!	!	.
1979	4751	1	Your	-PRON-	PRP$
1979	4751	2	own	own	JJ
1979	4751	3	bread	bread	NN
1979	4751	4	crumbs	crumb	NNS
1979	4751	5	.	.	.
1979	4752	1	8	8	CD
1979	4752	2	scaloppine	scaloppine	NN
1979	4752	3	(	(	-LRB-
1979	4752	4	about	about	RB
1979	4752	5	1	1	CD
1979	4752	6	pound	pound	NN
1979	4752	7	skinless	skinless	NN
1979	4752	8	,	,	,
1979	4752	9	boneless	boneless	NN
1979	4752	10	chicken	chicken	NN
1979	4752	11	breast	breast	NN
1979	4752	12	halves	half	NNS
1979	4752	13	)	)	-RRB-
1979	4752	14	or	or	CC
1979	4752	15	1	1	CD
1979	4752	16	thin	thin	JJ
1979	4752	17	sliced	sliced	JJ
1979	4752	18	boneless	boneless	NN
1979	4752	19	roaster	roaster	NN
1979	4752	20	breast	breast	NN
1979	4752	21	1/4	1/4	CD
1979	4752	22	cup	cup	NN
1979	4752	23	flour	flour	NN
1979	4752	24	seasoned	season	VBN
1979	4752	25	with	with	IN
1979	4752	26	1	1	CD
1979	4752	27	teaspoon	teaspoon	NN
1979	4752	28	salt	salt	NN
1979	4752	29	and	and	CC
1979	4752	30	1/8	1/8	CD
1979	4752	31	teaspoon	teaspoon	NN
1979	4752	32	Ground	Ground	NNP
1979	4752	33	pepper	pepper	NN
1979	4752	34	2	2	CD
1979	4752	35	eggs	egg	NNS
1979	4752	36	1/2	1/2	CD
1979	4752	37	cup	cup	NN
1979	4752	38	fine	fine	JJ
1979	4752	39	dry	dry	JJ
1979	4752	40	bread	bread	NN
1979	4752	41	crumbs	crumb	VBZ
1979	4752	42	6	6	CD
1979	4752	43	tablespoons	tablespoon	NNS
1979	4752	44	oil	oil	NN
1979	4752	45	1	1	CD
1979	4752	46	cup	cup	NN
1979	4752	47	homemade	homemade	NN
1979	4752	48	or	or	CC
1979	4752	49	prepared	prepared	JJ
1979	4752	50	marinara	marinara	NNP
1979	4752	51	sauce	sauce	NN
1979	4752	52	(	(	-LRB-
1979	4752	53	available	available	JJ
1979	4752	54	in	in	IN
1979	4752	55	supermarkets	supermarket	NNS
1979	4752	56	)	)	-RRB-
1979	4752	57	1/2	1/2	CD
1979	4752	58	pound	pound	NN
1979	4752	59	mozzarella	mozzarella	NN
1979	4752	60	cheese	cheese	NN
1979	4752	61	,	,	,
1979	4752	62	thinly	thinly	RB
1979	4752	63	sliced	slice	VBD
1979	4752	64	1/2	1/2	CD
1979	4752	65	cup	cup	NN
1979	4752	66	grated	grate	VBN
1979	4752	67	Parmesan	Parmesan	NNP
1979	4752	68	cheese	cheese	NN
1979	4752	69	Place	Place	NNP
1979	4752	70	seasoned	season	VBD
1979	4752	71	flour	flour	NN
1979	4752	72	on	on	IN
1979	4752	73	a	a	DT
1979	4752	74	sheet	sheet	NN
1979	4752	75	of	of	IN
1979	4752	76	wax	wax	NN
1979	4752	77	paper	paper	NN
1979	4752	78	.	.	.
1979	4753	1	Break	break	VB
1979	4753	2	eggs	egg	NNS
1979	4753	3	into	into	IN
1979	4753	4	a	a	DT
1979	4753	5	shallow	shallow	JJ
1979	4753	6	bowl	bowl	NN
1979	4753	7	and	and	CC
1979	4753	8	beat	beat	VBD
1979	4753	9	lightly	lightly	RB
1979	4753	10	.	.	.
1979	4754	1	Place	place	NN
1979	4754	2	bread	bread	NN
1979	4754	3	crumbs	crumb	VBZ
1979	4754	4	on	on	IN
1979	4754	5	a	a	DT
1979	4754	6	separate	separate	JJ
1979	4754	7	sheet	sheet	NN
1979	4754	8	of	of	IN
1979	4754	9	wax	wax	NN
1979	4754	10	paper	paper	NN
1979	4754	11	.	.	.
1979	4755	1	Dip	dip	UH
1979	4755	2	scaloppine	scaloppine	NN
1979	4755	3	in	in	IN
1979	4755	4	flour	flour	NN
1979	4755	5	to	to	TO
1979	4755	6	coat	coat	VB
1979	4755	7	lightly	lightly	RB
1979	4755	8	,	,	,
1979	4755	9	shake	shake	VB
1979	4755	10	off	off	RP
1979	4755	11	excess	excess	NN
1979	4755	12	.	.	.
1979	4756	1	Dip	dip	VB
1979	4756	2	in	in	IN
1979	4756	3	beaten	beat	VBN
1979	4756	4	egg	egg	NN
1979	4756	5	,	,	,
1979	4756	6	then	then	RB
1979	4756	7	coat	coat	VB
1979	4756	8	with	with	IN
1979	4756	9	bread	bread	NN
1979	4756	10	crumbs	crumb	NNS
1979	4756	11	.	.	.
1979	4757	1	In	in	IN
1979	4757	2	large	large	JJ
1979	4757	3	skillet	skillet	NN
1979	4757	4	over	over	IN
1979	4757	5	medium	medium	NN
1979	4757	6	-	-	HYPH
1979	4757	7	high	high	JJ
1979	4757	8	heat	heat	NN
1979	4757	9	,	,	,
1979	4757	10	heat	heat	NN
1979	4757	11	oil	oil	NN
1979	4757	12	.	.	.
1979	4758	1	Add	add	VB
1979	4758	2	saute	saute	JJ
1979	4758	3	scaloppine	scaloppine	NN
1979	4758	4	and	and	CC
1979	4758	5	saute	saute	VB
1979	4758	6	for	for	IN
1979	4758	7	about	about	RB
1979	4758	8	1	1	CD
1979	4758	9	minute	minute	NN
1979	4758	10	per	per	IN
1979	4758	11	side	side	NN
1979	4758	12	until	until	IN
1979	4758	13	golden	golden	NNP
1979	4758	14	brown	brown	NNP
1979	4758	15	.	.	.
1979	4759	1	Drain	drain	VB
1979	4759	2	on	on	IN
1979	4759	3	paper	paper	NN
1979	4759	4	towels	towel	NNS
1979	4759	5	.	.	.
1979	4760	1	Arrange	arrange	VB
1979	4760	2	scaloppine	scaloppine	NN
1979	4760	3	in	in	IN
1979	4760	4	shallow	shallow	JJ
1979	4760	5	baking	baking	NN
1979	4760	6	dish	dish	NN
1979	4760	7	or	or	CC
1979	4760	8	casserole	casserole	NN
1979	4760	9	.	.	.
1979	4761	1	Cover	cover	VB
1979	4761	2	with	with	IN
1979	4761	3	marinara	marinara	JJ
1979	4761	4	sauce	sauce	NN
1979	4761	5	and	and	CC
1979	4761	6	mozzarella	mozzarella	NN
1979	4761	7	cheese	cheese	NN
1979	4761	8	.	.	.
1979	4762	1	Sprinkle	sprinkle	VB
1979	4762	2	with	with	IN
1979	4762	3	Parmesan	Parmesan	NNP
1979	4762	4	cheese	cheese	NN
1979	4762	5	and	and	CC
1979	4762	6	bake	bake	NN
1979	4762	7	in	in	IN
1979	4762	8	350	350	CD
1979	4762	9	degree	degree	NN
1979	4762	10	oven	oven	VBN
1979	4762	11	for	for	IN
1979	4762	12	15	15	CD
1979	4762	13	minutes	minute	NNS
1979	4762	14	.	.	.
1979	4763	1	PERDUE	PERDUE	NNP
1979	4763	2	WIENER	WIENER	NNP
1979	4763	3	SCHNITZELServes	schnitzelserve	VBZ
1979	4763	4	4	4	CD
1979	4763	5	I	-PRON-	PRP
1979	4763	6	had	have	VBD
1979	4763	7	the	the	DT
1979	4763	8	real	real	JJ
1979	4763	9	thing	thing	NN
1979	4763	10	in	in	IN
1979	4763	11	Austria	Austria	NNP
1979	4763	12	,	,	,
1979	4763	13	and	and	CC
1979	4763	14	I	-PRON-	PRP
1979	4763	15	do	do	VBP
1979	4763	16	n't	not	RB
1979	4763	17	think	think	VB
1979	4763	18	it	-PRON-	PRP
1979	4763	19	was	be	VBD
1979	4763	20	any	any	RB
1979	4763	21	better	well	JJR
1979	4763	22	than	than	IN
1979	4763	23	this	this	DT
1979	4763	24	.	.	.
1979	4764	1	Serve	serve	VB
1979	4764	2	it	-PRON-	PRP
1979	4764	3	with	with	IN
1979	4764	4	buttered	butter	VBN
1979	4764	5	noodles	noodle	NNS
1979	4764	6	.	.	.
1979	4765	1	4	4	CD
1979	4765	2	skinless	skinless	NN
1979	4765	3	,	,	,
1979	4765	4	boneless	boneless	NN
1979	4765	5	chicken	chicken	NN
1979	4765	6	breast	breast	NN
1979	4765	7	halves	half	NNS
1979	4765	8	or	or	CC
1979	4765	9	1	1	CD
1979	4765	10	thin	thin	JJ
1979	4765	11	sliced	sliced	JJ
1979	4765	12	boneless	boneless	NN
1979	4765	13	roaster	roaster	NN
1979	4765	14	breast	breast	NN
1979	4765	15	1/4	1/4	CD
1979	4765	16	cup	cup	NN
1979	4765	17	flour	flour	NN
1979	4765	18	seasoned	season	VBN
1979	4765	19	with	with	IN
1979	4765	20	1	1	CD
1979	4765	21	teaspoon	teaspoon	NN
1979	4765	22	salt	salt	NN
1979	4765	23	and	and	CC
1979	4765	24	1/8	1/8	CD
1979	4765	25	teaspoon	teaspoon	NN
1979	4765	26	Ground	Ground	NNP
1979	4765	27	pepper	pepper	NN
1979	4765	28	6	6	CD
1979	4765	29	eggs	egg	NNS
1979	4765	30	1	1	CD
1979	4765	31	cup	cup	NN
1979	4765	32	fine	fine	JJ
1979	4765	33	bread	bread	NN
1979	4765	34	crumbs	crumb	VBZ
1979	4765	35	6	6	CD
1979	4765	36	tablespoons	tablespoon	NNS
1979	4765	37	butter	butter	NN
1979	4765	38	or	or	CC
1979	4765	39	margarine	margarine	NN
1979	4765	40	,	,	,
1979	4765	41	divided	divide	VBD
1979	4765	42	2	2	CD
1979	4765	43	tablespoons	tablespoon	NNS
1979	4765	44	chopped	chop	VBD
1979	4765	45	parsley	parsley	NN
1979	4765	46	Salt	salt	NN
1979	4765	47	and	and	CC
1979	4765	48	pepper	pepper	NN
1979	4765	49	to	to	TO
1979	4765	50	taste	taste	NN
1979	4765	51	1	1	CD
1979	4765	52	lemon	lemon	NN
1979	4765	53	,	,	,
1979	4765	54	quartered	quarter	VBN
1979	4765	55	Pound	Pound	NNP
1979	4765	56	chicken	chicken	NN
1979	4765	57	between	between	IN
1979	4765	58	plastic	plastic	JJ
1979	4765	59	wrap	wrap	NN
1979	4765	60	to	to	TO
1979	4765	61	flatten	flatten	VB
1979	4765	62	to	to	IN
1979	4765	63	1/4	1/4	CD
1979	4765	64	inch	inch	NN
1979	4765	65	thickness	thickness	NN
1979	4765	66	.	.	.
1979	4766	1	Skip	skip	VB
1979	4766	2	the	the	DT
1979	4766	3	previous	previous	JJ
1979	4766	4	step	step	NN
1979	4766	5	if	if	IN
1979	4766	6	you	-PRON-	PRP
1979	4766	7	are	be	VBP
1979	4766	8	using	use	VBG
1979	4766	9	thin	thin	JJ
1979	4766	10	sliced	sliced	JJ
1979	4766	11	boneless	boneless	NN
1979	4766	12	roaster	roaster	NN
1979	4766	13	breasts	breast	NNS
1979	4766	14	.	.	.
1979	4767	1	Break	break	VB
1979	4767	2	2	2	CD
1979	4767	3	eggs	egg	NNS
1979	4767	4	into	into	IN
1979	4767	5	a	a	DT
1979	4767	6	shallow	shallow	JJ
1979	4767	7	bowl	bowl	NN
1979	4767	8	and	and	CC
1979	4767	9	beat	beat	VBD
1979	4767	10	lightly	lightly	RB
1979	4767	11	.	.	.
1979	4768	1	Place	place	NN
1979	4768	2	bread	bread	NN
1979	4768	3	crumbs	crumb	VBZ
1979	4768	4	on	on	IN
1979	4768	5	a	a	DT
1979	4768	6	separate	separate	JJ
1979	4768	7	sheet	sheet	NN
1979	4768	8	of	of	IN
1979	4768	9	wax	wax	NN
1979	4768	10	paper	paper	NN
1979	4768	11	.	.	.
1979	4769	1	Dip	Dip	NNP
1979	4769	2	cutlets	cutlet	VBZ
1979	4769	3	in	in	IN
1979	4769	4	flour	flour	NN
1979	4769	5	to	to	TO
1979	4769	6	coat	coat	VB
1979	4769	7	,	,	,
1979	4769	8	shake	shake	VB
1979	4769	9	off	off	RP
1979	4769	10	excess	excess	NN
1979	4769	11	.	.	.
1979	4770	1	Dip	dip	VB
1979	4770	2	in	in	IN
1979	4770	3	beaten	beat	VBN
1979	4770	4	eggs	egg	NNS
1979	4770	5	,	,	,
1979	4770	6	then	then	RB
1979	4770	7	coat	coat	VB
1979	4770	8	with	with	IN
1979	4770	9	bread	bread	NN
1979	4770	10	crumbs	crumb	NNS
1979	4770	11	.	.	.
1979	4771	1	In	in	IN
1979	4771	2	a	a	DT
1979	4771	3	large	large	JJ
1979	4771	4	skillet	skillet	NN
1979	4771	5	over	over	IN
1979	4771	6	medium	medium	NN
1979	4771	7	-	-	HYPH
1979	4771	8	high	high	JJ
1979	4771	9	heat	heat	NN
1979	4771	10	,	,	,
1979	4771	11	melt	melt	VBP
1979	4771	12	half	half	NN
1979	4771	13	of	of	IN
1979	4771	14	butter	butter	NN
1979	4771	15	.	.	.
1979	4772	1	Saute	Saute	NNP
1979	4772	2	breaded	breaded	JJ
1979	4772	3	cutlets	cutlet	NNS
1979	4772	4	until	until	IN
1979	4772	5	golden	golden	NNP
1979	4772	6	brown	brown	NNP
1979	4772	7	and	and	CC
1979	4772	8	cooked	cook	VBD
1979	4772	9	through	through	RB
1979	4772	10	,	,	,
1979	4772	11	about	about	RB
1979	4772	12	5	5	CD
1979	4772	13	minutes	minute	NNS
1979	4772	14	.	.	.
1979	4773	1	Remove	remove	VB
1979	4773	2	to	to	IN
1979	4773	3	heated	heated	JJ
1979	4773	4	serving	serve	VBG
1979	4773	5	platter	platter	NN
1979	4773	6	.	.	.
1979	4774	1	Add	add	VB
1979	4774	2	reserved	reserved	JJ
1979	4774	3	butter	butter	NN
1979	4774	4	to	to	IN
1979	4774	5	skillet	skillet	NNP
1979	4774	6	and	and	CC
1979	4774	7	fry	fry	VB
1979	4774	8	remaining	remain	VBG
1979	4774	9	eggs	egg	NNS
1979	4774	10	sunnyside	sunnyside	VB
1979	4774	11	up	up	RP
1979	4774	12	to	to	TO
1979	4774	13	desired	desire	VBN
1979	4774	14	doneness	doneness	NN
1979	4774	15	.	.	.
1979	4775	1	Season	season	NN
1979	4775	2	with	with	IN
1979	4775	3	salt	salt	NN
1979	4775	4	and	and	CC
1979	4775	5	pepper	pepper	NN
1979	4775	6	.	.	.
1979	4776	1	Place	place	NN
1979	4776	2	1	1	CD
1979	4776	3	egg	egg	NN
1979	4776	4	on	on	IN
1979	4776	5	top	top	NN
1979	4776	6	of	of	IN
1979	4776	7	each	each	DT
1979	4776	8	cutlet	cutlet	NN
1979	4776	9	,	,	,
1979	4776	10	sprinkle	sprinkle	VB
1979	4776	11	with	with	IN
1979	4776	12	parsley	parsley	NN
1979	4776	13	and	and	CC
1979	4776	14	garnish	garnish	VB
1979	4776	15	with	with	IN
1979	4776	16	lemon	lemon	NN
1979	4776	17	quarters	quarter	NNS
1979	4776	18	.	.	.
1979	4777	1	NOTE	NOTE	VBG
1979	4777	2	TO	to	IN
1979	4777	3	EDITOR	EDITOR	NNP
1979	4777	4	:	:	:
1979	4777	5	CAN	CAN	MD
1979	4777	6	WE	we	PRP
1979	4777	7	HAVE	have	VB
1979	4777	8	THE	the	DT
1979	4777	9	SECTION	section	NN
1979	4777	10	ON	on	IN
1979	4777	11	"	"	``
1979	4777	12	MENU	menu	NN
1979	4777	13	FOR	for	IN
1979	4777	14	THREE	three	CD
1979	4777	15	BEAUTIFUL	BEAUTIFUL	NNP
1979	4777	16	GUESTS	guest	NNS
1979	4777	17	"	"	''
1979	4777	18	PUT	put	VBP
1979	4777	19	ON	on	RP
1979	4777	20	ITS	its	PRP$
1979	4777	21	OWN	own	JJ
1979	4777	22	PAGE	page	NN
1979	4777	23	,	,	,
1979	4777	24	SEPARATE	SEPARATE	NNP
1979	4777	25	FROM	from	IN
1979	4777	26	THE	the	DT
1979	4777	27	OTHER	other	JJ
1979	4777	28	RECIPES	recipe	NNS
1979	4777	29	?	?	.
1979	4778	1	I'D	i'd	NN
1979	4778	2	LIKE	LIKE	VBZ
1979	4778	3	TO	to	TO
1979	4778	4	HAVE	have	VB
1979	4778	5	IT	it	NN
1979	4778	6	HIGHLIGHTED	highlight	VBN
1979	4778	7	IN	in	IN
1979	4778	8	SOME	some	NN
1979	4778	9	MANNER	manner	NN
1979	4778	10	.	.	.
1979	4779	1	LET	let	VB
1979	4779	2	'S	'S	NNP
1979	4779	3	USE	use	VB
1979	4779	4	THE	the	DT
1979	4779	5	STORY	STORY	NNP
1979	4779	6	BOARD	BOARD	NNP
1979	4779	7	FOR	for	IN
1979	4779	8	THREE	three	CD
1979	4779	9	BEAUTIFUL	BEAUTIFUL	NNP
1979	4779	10	GUESTS	guest	NNS
1979	4779	11	HERE	here	RB
1979	4779	12	.	.	.
1979	4780	1	MOST	MOST	JJS
1979	4780	2	OF	of	IN
1979	4780	3	THE	the	DT
1979	4780	4	READERS	reader	NNS
1979	4780	5	WILL	WILL	MD
1979	4780	6	NEVER	never	RB
1979	4780	7	HAVE	have	VB
1979	4780	8	SEEN	see	VBN
1979	4780	9	A	a	DT
1979	4780	10	STORY	STORY	NNP
1979	4780	11	BOARD	BOARD	NNP
1979	4780	12	BEFORE	before	IN
1979	4780	13	AND	and	CC
1979	4780	14	WOULD	WOULD	MD
1979	4780	15	FIND	find	VBP
1979	4780	16	IT	it	PRP
1979	4780	17	FASCINATING	fascinating	RB
1979	4780	18	.	.	.
1979	4781	1	PHOTO	photo	NN
1979	4781	2	:	:	:
1979	4781	3	POSSIBLE	possible	NN
1979	4781	4	PHOTO	PHOTO	NNP
1979	4781	5	OF	of	IN
1979	4781	6	THE	the	DT
1979	4781	7	FOUR	FOUR	NNP
1979	4781	8	CORNISH	CORNISH	NNPS
1979	4781	9	,	,	,
1979	4781	10	IF	if	IN
1979	4781	11	WE	WE	NNP
1979	4781	12	CAN	CAN	MD
1979	4781	13	FIND	find	VB
1979	4781	14	IT	it	NN
1979	4781	15	IN	in	IN
1979	4781	16	COLOR	COLOR	NNP
1979	4781	17	.	.	.
1979	4782	1	MENU	menu	NN
1979	4782	2	FOR	for	IN
1979	4782	3	THREE	three	CD
1979	4782	4	BEAUTIFUL	BEAUTIFUL	NNP
1979	4782	5	GUESTS	guest	NNS
1979	4782	6	One	one	CD
1979	4782	7	of	of	IN
1979	4782	8	Frank	Frank	NNP
1979	4782	9	's	's	POS
1979	4782	10	most	most	RBS
1979	4782	11	memorable	memorable	JJ
1979	4782	12	commercials	commercial	NNS
1979	4782	13	is	be	VBZ
1979	4782	14	"	"	``
1979	4782	15	Dinner	Dinner	NNP
1979	4782	16	with	with	IN
1979	4782	17	Three	three	CD
1979	4782	18	Beautiful	Beautiful	NNP
1979	4782	19	Guests	Guests	NNPS
1979	4782	20	.	.	.
1979	4782	21	"	"	''
1979	4783	1	In	in	IN
1979	4783	2	the	the	DT
1979	4783	3	commercial	commercial	NN
1979	4783	4	,	,	,
1979	4783	5	while	while	IN
1979	4783	6	Frank	Frank	NNP
1979	4783	7	roasts	roast	VBZ
1979	4783	8	four	four	CD
1979	4783	9	fresh	fresh	JJ
1979	4783	10	Cornish	cornish	JJ
1979	4783	11	game	game	NN
1979	4783	12	hens	hen	NNS
1979	4783	13	,	,	,
1979	4783	14	he	-PRON-	PRP
1979	4783	15	showers	shower	VBZ
1979	4783	16	;	;	:
1979	4783	17	shaves	shaves	NNP
1979	4783	18	;	;	:
1979	4783	19	puts	put	VBZ
1979	4783	20	on	on	RP
1979	4783	21	a	a	DT
1979	4783	22	tuxedo	tuxedo	NN
1979	4783	23	;	;	:
1979	4783	24	chills	chill	VBZ
1979	4783	25	some	some	DT
1979	4783	26	champagne	champagne	NN
1979	4783	27	;	;	:
1979	4783	28	arranges	arrange	VBZ
1979	4783	29	flowers	flower	NNS
1979	4783	30	in	in	IN
1979	4783	31	a	a	DT
1979	4783	32	vase	vase	NN
1979	4783	33	;	;	:
1979	4783	34	turns	turn	VBZ
1979	4783	35	on	on	IN
1979	4783	36	soft	soft	JJ
1979	4783	37	music	music	NN
1979	4783	38	;	;	:
1979	4783	39	and	and	CC
1979	4783	40	then	then	RB
1979	4783	41	opens	open	VBZ
1979	4783	42	the	the	DT
1979	4783	43	door	door	NN
1979	4783	44	to	to	TO
1979	4783	45	greet	greet	VB
1979	4783	46	three	three	CD
1979	4783	47	ravishing	ravish	VBG
1979	4783	48	beauties	beauty	NNS
1979	4783	49	.	.	.
1979	4784	1	The	the	DT
1979	4784	2	commercial	commercial	NN
1979	4784	3	has	have	VBZ
1979	4784	4	been	be	VBN
1979	4784	5	so	so	RB
1979	4784	6	successful	successful	JJ
1979	4784	7	that	that	IN
1979	4784	8	the	the	DT
1979	4784	9	advertising	advertising	NN
1979	4784	10	agency	agency	NN
1979	4784	11	produced	produce	VBD
1979	4784	12	a	a	DT
1979	4784	13	sequel	sequel	NN
1979	4784	14	,	,	,
1979	4784	15	dramatizing	dramatize	VBG
1979	4784	16	an	an	DT
1979	4784	17	actual	actual	JJ
1979	4784	18	letter	letter	NN
1979	4784	19	that	that	WDT
1979	4784	20	arrived	arrive	VBD
1979	4784	21	at	at	IN
1979	4784	22	Perdue	Perdue	NNP
1979	4784	23	Farms	Farms	NNP
1979	4784	24	'	'	POS
1979	4784	25	consumer	consumer	NN
1979	4784	26	relations	relation	NNS
1979	4784	27	department	department	NN
1979	4784	28	:	:	:
1979	4784	29	"	"	``
1979	4784	30	Mr.	Mr.	NNP
1979	4784	31	Perdue	Perdue	NNP
1979	4784	32	,	,	,
1979	4784	33	I	-PRON-	PRP
1979	4784	34	have	have	VBP
1979	4784	35	a	a	DT
1979	4784	36	complaint	complaint	NN
1979	4784	37	.	.	.
1979	4785	1	I	-PRON-	PRP
1979	4785	2	prepared	prepare	VBD
1979	4785	3	four	four	CD
1979	4785	4	of	of	IN
1979	4785	5	your	-PRON-	PRP$
1979	4785	6	Cornish	cornish	JJ
1979	4785	7	hens	hen	NNS
1979	4785	8	just	just	RB
1979	4785	9	as	as	IN
1979	4785	10	you	-PRON-	PRP
1979	4785	11	did	do	VBD
1979	4785	12	on	on	IN
1979	4785	13	T.V.	T.V.	NNP
1979	4786	1	I	-PRON-	PRP
1979	4786	2	showered	shower	VBD
1979	4786	3	and	and	CC
1979	4786	4	shaved	shave	VBD
1979	4786	5	just	just	RB
1979	4786	6	as	as	IN
1979	4786	7	you	-PRON-	PRP
1979	4786	8	did	do	VBD
1979	4786	9	on	on	IN
1979	4786	10	T.V.	T.V.	NNP
1979	4787	1	I	-PRON-	PRP
1979	4787	2	dressed	dress	VBD
1979	4787	3	as	as	IN
1979	4787	4	you	-PRON-	PRP
1979	4787	5	did	do	VBD
1979	4787	6	on	on	IN
1979	4787	7	T.V.	T.V.	NNP
1979	4788	1	I	-PRON-	PRP
1979	4788	2	chilled	chill	VBD
1979	4788	3	the	the	DT
1979	4788	4	wine	wine	NN
1979	4788	5	,	,	,
1979	4788	6	and	and	CC
1979	4788	7	laid	lay	VBD
1979	4788	8	the	the	DT
1979	4788	9	birds	bird	NNS
1979	4788	10	on	on	IN
1979	4788	11	a	a	DT
1979	4788	12	bed	bed	NN
1979	4788	13	of	of	IN
1979	4788	14	wild	wild	JJ
1979	4788	15	rice	rice	NN
1979	4788	16	just	just	RB
1979	4788	17	as	as	IN
1979	4788	18	you	-PRON-	PRP
1979	4788	19	did	do	VBD
1979	4788	20	on	on	IN
1979	4788	21	T.V.	T.V.	NNP
1979	4789	1	Your	-PRON-	PRP$
1979	4789	2	advertising	advertising	NN
1979	4789	3	is	be	VBZ
1979	4789	4	misleading	misleading	JJ
1979	4789	5	.	.	.
1979	4790	1	No	no	DT
1979	4790	2	pretty	pretty	JJ
1979	4790	3	girls	girl	NNS
1979	4790	4	have	have	VBP
1979	4790	5	knocked	knock	VBN
1979	4790	6	on	on	IN
1979	4790	7	my	-PRON-	PRP$
1979	4790	8	door	door	NN
1979	4790	9	.	.	.
1979	4790	10	"	"	''
1979	4791	1	People	People	NNS
1979	4791	2	sometimes	sometimes	RB
1979	4791	3	ask	ask	VBP
1979	4791	4	me	-PRON-	PRP
1979	4791	5	if	if	IN
1979	4791	6	the	the	DT
1979	4791	7	original	original	JJ
1979	4791	8	ad	ad	NN
1979	4791	9	makes	make	VBZ
1979	4791	10	me	-PRON-	PRP
1979	4791	11	jealous	jealous	JJ
1979	4791	12	.	.	.
1979	4792	1	Actually	actually	RB
1979	4792	2	it	-PRON-	PRP
1979	4792	3	's	be	VBZ
1979	4792	4	my	-PRON-	PRP$
1979	4792	5	favorite	favorite	JJ
1979	4792	6	.	.	.
1979	4793	1	QUICK	QUICK	NNP
1979	4793	2	,	,	,
1979	4793	3	CRISP	CRISP	NNP
1979	4793	4	CORNISH	CORNISH	NNP
1979	4793	5	HENSServes	hensserves	RB
1979	4793	6	4	4	CD
1979	4793	7	Wild	wild	JJ
1979	4793	8	rice	rice	NN
1979	4793	9	is	be	VBZ
1979	4793	10	a	a	DT
1979	4793	11	completely	completely	RB
1979	4793	12	different	different	JJ
1979	4793	13	crop	crop	NN
1979	4793	14	from	from	IN
1979	4793	15	regular	regular	JJ
1979	4793	16	rice	rice	NN
1979	4793	17	.	.	.
1979	4794	1	It	-PRON-	PRP
1979	4794	2	is	be	VBZ
1979	4794	3	chewier	chewier	JJ
1979	4794	4	and	and	CC
1979	4794	5	has	have	VBZ
1979	4794	6	a	a	DT
1979	4794	7	more	more	JJR
1979	4794	8	nut	nut	NN
1979	4794	9	-	-	HYPH
1979	4794	10	like	like	JJ
1979	4794	11	flavor	flavor	NN
1979	4794	12	.	.	.
1979	4795	1	The	the	DT
1979	4795	2	people	people	NNS
1979	4795	3	who	who	WP
1979	4795	4	grow	grow	VBP
1979	4795	5	it	-PRON-	PRP
1979	4795	6	refer	refer	VB
1979	4795	7	to	to	IN
1979	4795	8	it	-PRON-	PRP
1979	4795	9	as	as	IN
1979	4795	10	"	"	``
1979	4795	11	the	the	DT
1979	4795	12	caviar	caviar	NNP
1979	4795	13	of	of	IN
1979	4795	14	grains	grain	NNS
1979	4795	15	.	.	.
1979	4795	16	"	"	''
1979	4796	1	This	this	DT
1979	4796	2	is	be	VBZ
1979	4796	3	a	a	DT
1979	4796	4	good	good	JJ
1979	4796	5	and	and	CC
1979	4796	6	quick	quick	JJ
1979	4796	7	method	method	NN
1979	4796	8	for	for	IN
1979	4796	9	roasting	roast	VBG
1979	4796	10	Cornish	cornish	JJ
1979	4796	11	hens	hen	NNS
1979	4796	12	but	but	CC
1979	4796	13	it	-PRON-	PRP
1979	4796	14	can	can	MD
1979	4796	15	smoke	smoke	VB
1979	4796	16	up	up	RP
1979	4796	17	your	-PRON-	PRP$
1979	4796	18	kitchen	kitchen	NN
1979	4796	19	.	.	.
1979	4797	1	If	if	IN
1979	4797	2	you	-PRON-	PRP
1979	4797	3	do	do	VBP
1979	4797	4	n't	not	RB
1979	4797	5	have	have	VB
1979	4797	6	a	a	DT
1979	4797	7	good	good	JJ
1979	4797	8	fan	fan	NN
1979	4797	9	,	,	,
1979	4797	10	preheat	preheat	VB
1979	4797	11	your	-PRON-	PRP$
1979	4797	12	oven	oven	NN
1979	4797	13	to	to	TO
1979	4797	14	500oF	500of	VB
1979	4797	15	and	and	CC
1979	4797	16	then	then	RB
1979	4797	17	reduce	reduce	VB
1979	4797	18	it	-PRON-	PRP
1979	4797	19	to	to	IN
1979	4797	20	375oF	375oF	NNP
1979	4797	21	when	when	WRB
1979	4797	22	you	-PRON-	PRP
1979	4797	23	put	put	VBP
1979	4797	24	the	the	DT
1979	4797	25	hens	hen	NNS
1979	4797	26	in	in	IN
1979	4797	27	-	-	:
1979	4797	28	and	and	CC
1979	4797	29	then	then	RB
1979	4797	30	roast	roast	VB
1979	4797	31	them	-PRON-	PRP
1979	4797	32	for	for	IN
1979	4797	33	45	45	CD
1979	4797	34	to	to	TO
1979	4797	35	50	50	CD
1979	4797	36	minutes	minute	NNS
1979	4797	37	instead	instead	RB
1979	4797	38	of	of	IN
1979	4797	39	the	the	DT
1979	4797	40	half	half	JJ
1979	4797	41	hour	hour	NN
1979	4797	42	mentioned	mention	VBN
1979	4797	43	in	in	IN
1979	4797	44	this	this	DT
1979	4797	45	recipe	recipe	NN
1979	4797	46	.	.	.
1979	4798	1	4	4	CD
1979	4798	2	fresh	fresh	JJ
1979	4798	3	Cornish	cornish	JJ
1979	4798	4	game	game	NN
1979	4798	5	hens	hen	VBZ
1979	4798	6	Salt	salt	NN
1979	4798	7	and	and	CC
1979	4798	8	ground	ground	NN
1979	4798	9	pepper	pepper	NN
1979	4798	10	to	to	TO
1979	4798	11	taste	taste	NN
1979	4798	12	1	1	CD
1979	4798	13	tablespoon	tablespoon	NN
1979	4798	14	minced	mince	VBN
1979	4798	15	,	,	,
1979	4798	16	fresh	fresh	JJ
1979	4798	17	thyme	thyme	NNS
1979	4798	18	or	or	CC
1979	4798	19	1	1	CD
1979	4798	20	teaspoon	teaspoon	NN
1979	4798	21	dried	dry	VBD
1979	4798	22	1	1	CD
1979	4798	23	bunch	bunch	NN
1979	4798	24	fresh	fresh	JJ
1979	4798	25	parsley	parsley	NN
1979	4798	26	4	4	CD
1979	4798	27	small	small	JJ
1979	4798	28	bay	bay	NN
1979	4798	29	leaves	leave	NNS
1979	4798	30	1/4	1/4	CD
1979	4798	31	cup	cup	NN
1979	4798	32	butter	butter	NN
1979	4798	33	or	or	CC
1979	4798	34	margarine	margarine	NN
1979	4798	35	,	,	,
1979	4798	36	melted	melt	VBD
1979	4798	37	2	2	CD
1979	4798	38	cups	cup	NNS
1979	4798	39	hot	hot	JJ
1979	4798	40	,	,	,
1979	4798	41	cooked	cook	VBN
1979	4798	42	wild	wild	JJ
1979	4798	43	rice	rice	NN
1979	4798	44	1	1	CD
1979	4798	45	lemon	lemon	NN
1979	4798	46	cut	cut	NN
1979	4798	47	in	in	IN
1979	4798	48	wedges	wedge	NNS
1979	4798	49	as	as	IN
1979	4798	50	garnish	garnish	NN
1979	4798	51	Bacon	Bacon	NNP
1979	4798	52	and	and	CC
1979	4798	53	Wild	Wild	NNP
1979	4798	54	Mushroom	Mushroom	NNP
1979	4798	55	Gravy	Gravy	NNP
1979	4798	56	(	(	-LRB-
1979	4798	57	recipe	recipe	NN
1979	4798	58	follows	follow	VBZ
1979	4798	59	)	)	-RRB-
1979	4798	60	Place	place	NN
1979	4798	61	rack	rack	NN
1979	4798	62	in	in	IN
1979	4798	63	lower	low	JJR
1979	4798	64	half	half	NN
1979	4798	65	of	of	IN
1979	4798	66	oven	oven	NN
1979	4798	67	;	;	:
1979	4798	68	preheat	preheat	VB
1979	4798	69	to	to	IN
1979	4798	70	5000F.	5000F.	NNP
1979	4799	1	If	if	IN
1979	4799	2	you	-PRON-	PRP
1979	4799	3	have	have	VBP
1979	4799	4	a	a	DT
1979	4799	5	ventilator	ventilator	NN
1979	4799	6	fan	fan	NN
1979	4799	7	on	on	IN
1979	4799	8	stove	stove	NN
1979	4799	9	,	,	,
1979	4799	10	turn	turn	VB
1979	4799	11	it	-PRON-	PRP
1979	4799	12	on	on	RP
1979	4799	13	.	.	.
1979	4800	1	Reserving	reserve	VBG
1979	4800	2	other	other	JJ
1979	4800	3	giblets	giblet	NNS
1979	4800	4	for	for	IN
1979	4800	5	gravy	gravy	NN
1979	4800	6	,	,	,
1979	4800	7	discard	discard	NN
1979	4800	8	necks	neck	NNS
1979	4800	9	and	and	CC
1979	4800	10	livers	liver	NNS
1979	4800	11	.	.	.
1979	4801	1	Season	season	NN
1979	4801	2	hen	hen	NN
1979	4801	3	cavities	cavitie	VBZ
1979	4801	4	with	with	IN
1979	4801	5	salt	salt	NN
1979	4801	6	,	,	,
1979	4801	7	pepper	pepper	NN
1979	4801	8	and	and	CC
1979	4801	9	thyme	thyme	NNS
1979	4801	10	.	.	.
1979	4802	1	Trim	trim	VB
1979	4802	2	stem	stem	NN
1979	4802	3	ends	end	NNS
1979	4802	4	from	from	IN
1979	4802	5	parsley	parsley	NN
1979	4802	6	and	and	CC
1979	4802	7	add	add	VB
1979	4802	8	1	1	CD
1979	4802	9	tablespoon	tablespoon	NN
1979	4802	10	to	to	IN
1979	4802	11	each	each	DT
1979	4802	12	cavity	cavity	NN
1979	4802	13	,	,	,
1979	4802	14	along	along	IN
1979	4802	15	with	with	IN
1979	4802	16	a	a	DT
1979	4802	17	bay	bay	NN
1979	4802	18	leaf	leaf	NN
1979	4802	19	.	.	.
1979	4803	1	Tie	tie	NN
1979	4803	2	legs	leg	NNS
1979	4803	3	together	together	RB
1979	4803	4	,	,	,
1979	4803	5	fold	fold	VB
1979	4803	6	back	back	RB
1979	4803	7	wings	wing	NNS
1979	4803	8	and	and	CC
1979	4803	9	place	place	NN
1979	4803	10	hens	hen	NNS
1979	4803	11	breast	breast	NN
1979	4803	12	side	side	NN
1979	4803	13	up	up	RB
1979	4803	14	in	in	IN
1979	4803	15	a	a	DT
1979	4803	16	roasting	roast	VBG
1979	4803	17	pan	pan	NN
1979	4803	18	.	.	.
1979	4804	1	Roast	roast	NN
1979	4804	2	hens	hen	VBZ
1979	4804	3	for	for	IN
1979	4804	4	about	about	RB
1979	4804	5	30	30	CD
1979	4804	6	minutes	minute	NNS
1979	4804	7	,	,	,
1979	4804	8	basting	baste	VBG
1979	4804	9	once	once	RB
1979	4804	10	with	with	IN
1979	4804	11	butter	butter	NN
1979	4804	12	,	,	,
1979	4804	13	until	until	IN
1979	4804	14	skin	skin	NN
1979	4804	15	is	be	VBZ
1979	4804	16	brown	brown	JJ
1979	4804	17	and	and	CC
1979	4804	18	crisp	crisp	JJ
1979	4804	19	and	and	CC
1979	4804	20	juices	juice	NNS
1979	4804	21	run	run	VBP
1979	4804	22	clear	clear	JJ
1979	4804	23	with	with	IN
1979	4804	24	no	no	DT
1979	4804	25	hint	hint	NN
1979	4804	26	of	of	IN
1979	4804	27	pink	pink	NN
1979	4804	28	when	when	WRB
1979	4804	29	thigh	thigh	NNP
1979	4804	30	is	be	VBZ
1979	4804	31	pierced	pierce	VBN
1979	4804	32	.	.	.
1979	4805	1	Remove	remove	VB
1979	4805	2	hens	hen	NNS
1979	4805	3	from	from	IN
1979	4805	4	pan	pan	NNP
1979	4805	5	and	and	CC
1979	4805	6	skim	skim	VB
1979	4805	7	off	off	RP
1979	4805	8	all	all	DT
1979	4805	9	but	but	CC
1979	4805	10	3	3	CD
1979	4805	11	tablespoons	tablespoon	NNS
1979	4805	12	drippings	dripping	NNS
1979	4805	13	to	to	TO
1979	4805	14	be	be	VB
1979	4805	15	used	use	VBN
1979	4805	16	in	in	IN
1979	4805	17	gravy	gravy	NN
1979	4805	18	.	.	.
1979	4806	1	Serve	serve	VB
1979	4806	2	on	on	IN
1979	4806	3	a	a	DT
1979	4806	4	bed	bed	NN
1979	4806	5	of	of	IN
1979	4806	6	wild	wild	JJ
1979	4806	7	rice	rice	NN
1979	4806	8	;	;	:
1979	4806	9	garnish	garnish	VB
1979	4806	10	with	with	IN
1979	4806	11	parsley	parsley	NN
1979	4806	12	and	and	CC
1979	4806	13	lemon	lemon	NN
1979	4806	14	wedges	wedge	NNS
1979	4806	15	and	and	CC
1979	4806	16	pass	pass	VB
1979	4806	17	gravy	gravy	NN
1979	4806	18	separately	separately	RB
1979	4806	19	.	.	.
1979	4807	1	Bacon	Bacon	NNP
1979	4807	2	and	and	CC
1979	4807	3	Wild	Wild	NNP
1979	4807	4	Mushroom	Mushroom	NNP
1979	4807	5	Gravy	Gravy	NNP
1979	4807	6	1	1	CD
1979	4807	7	ounce	ounce	NN
1979	4807	8	dried	dry	VBD
1979	4807	9	wild	wild	JJ
1979	4807	10	mushrooms	mushroom	NNS
1979	4807	11	(	(	-LRB-
1979	4807	12	cepes	cepe	NNS
1979	4807	13	,	,	,
1979	4807	14	morels	morel	NNS
1979	4807	15	or	or	CC
1979	4807	16	porcini	porcini	NN
1979	4807	17	)	)	-RRB-
1979	4807	18	1	1	CD
1979	4807	19	cup	cup	NN
1979	4807	20	boiling	boiling	NN
1979	4807	21	water	water	NN
1979	4807	22	1/4	1/4	CD
1979	4807	23	pound	pound	NN
1979	4807	24	bacon	bacon	NN
1979	4807	25	,	,	,
1979	4807	26	diced	dice	VBD
1979	4807	27	Giblets	giblet	NNS
1979	4807	28	reserved	reserve	VBN
1979	4807	29	from	from	IN
1979	4807	30	hens	hen	NNS
1979	4807	31	,	,	,
1979	4807	32	chopped	chop	VBD
1979	4807	33	1/3	1/3	CD
1979	4807	34	cup	cup	NN
1979	4807	35	chopped	chop	VBN
1979	4807	36	onion	onion	NN
1979	4807	37	1/4	1/4	CD
1979	4807	38	cup	cup	NN
1979	4807	39	dry	dry	JJ
1979	4807	40	sherry	sherry	NN
1979	4807	41	1/4	1/4	CD
1979	4807	42	cup	cup	NN
1979	4807	43	flour	flour	NN
1979	4807	44	2	2	CD
1979	4807	45	-	-	SYM
1979	4807	46	1/2	1/2	CD
1979	4807	47	cups	cup	NNS
1979	4807	48	chicken	chicken	NN
1979	4807	49	broth	broth	NN
1979	4807	50	or	or	CC
1979	4807	51	water	water	NN
1979	4807	52	To	to	TO
1979	4807	53	reconstitute	reconstitute	VB
1979	4807	54	mushrooms	mushroom	NNS
1979	4807	55	well	well	RB
1979	4807	56	,	,	,
1979	4807	57	pour	pour	VBP
1979	4807	58	boiling	boil	VBG
1979	4807	59	water	water	NN
1979	4807	60	over	over	IN
1979	4807	61	them	-PRON-	PRP
1979	4807	62	and	and	CC
1979	4807	63	allow	allow	VB
1979	4807	64	to	to	TO
1979	4807	65	steep	steep	VB
1979	4807	66	10	10	CD
1979	4807	67	minutes	minute	NNS
1979	4807	68	.	.	.
1979	4808	1	Strain	strain	VB
1979	4808	2	through	through	IN
1979	4808	3	a	a	DT
1979	4808	4	coffee	coffee	NN
1979	4808	5	filter	filter	NN
1979	4808	6	and	and	CC
1979	4808	7	reserve	reserve	NN
1979	4808	8	liquid	liquid	NN
1979	4808	9	.	.	.
1979	4809	1	Rinse	rinse	NN
1979	4809	2	mushrooms	mushroom	NNS
1979	4809	3	to	to	TO
1979	4809	4	remove	remove	VB
1979	4809	5	any	any	DT
1979	4809	6	sand	sand	NN
1979	4809	7	;	;	:
1979	4809	8	chop	chop	NN
1979	4809	9	finely	finely	RB
1979	4809	10	.	.	.
1979	4810	1	In	in	IN
1979	4810	2	a	a	DT
1979	4810	3	large	large	JJ
1979	4810	4	skillet	skillet	NN
1979	4810	5	over	over	IN
1979	4810	6	medium	medium	JJ
1979	4810	7	-	-	HYPH
1979	4810	8	low	low	JJ
1979	4810	9	heat	heat	NN
1979	4810	10	,	,	,
1979	4810	11	fry	fry	NNP
1979	4810	12	bacon	bacon	NN
1979	4810	13	until	until	IN
1979	4810	14	crisp	crisp	NNS
1979	4810	15	.	.	.
1979	4811	1	Drain	drain	VB
1979	4811	2	bacon	bacon	NN
1979	4811	3	on	on	IN
1979	4811	4	paper	paper	NN
1979	4811	5	towels	towel	NNS
1979	4811	6	.	.	.
1979	4812	1	Leaving	leave	VBG
1979	4812	2	2	2	CD
1979	4812	3	tablespoons	tablespoon	NNS
1979	4812	4	bacon	bacon	NN
1979	4812	5	fat	fat	NN
1979	4812	6	in	in	IN
1979	4812	7	pan	pan	NNP
1979	4812	8	,	,	,
1979	4812	9	add	add	VB
1979	4812	10	giblets	giblet	NNS
1979	4812	11	,	,	,
1979	4812	12	mushrooms	mushroom	NNS
1979	4812	13	and	and	CC
1979	4812	14	onion	onion	NN
1979	4812	15	and	and	CC
1979	4812	16	brown	brown	JJ
1979	4812	17	about	about	RB
1979	4812	18	5	5	CD
1979	4812	19	minutes	minute	NNS
1979	4812	20	.	.	.
1979	4813	1	Add	add	VB
1979	4813	2	to	to	TO
1979	4813	3	Cornish	cornish	JJ
1979	4813	4	drippings	dripping	NNS
1979	4813	5	in	in	IN
1979	4813	6	roasting	roast	VBG
1979	4813	7	pan	pan	NN
1979	4813	8	.	.	.
1979	4814	1	Whisk	whisk	NN
1979	4814	2	in	in	IN
1979	4814	3	sherry	sherry	NN
1979	4814	4	and	and	CC
1979	4814	5	flour	flour	NN
1979	4814	6	.	.	.
1979	4815	1	Cook	Cook	NNP
1979	4815	2	,	,	,
1979	4815	3	whisking	whisk	VBG
1979	4815	4	frequently	frequently	RB
1979	4815	5	for	for	IN
1979	4815	6	3	3	CD
1979	4815	7	to	to	TO
1979	4815	8	4	4	CD
1979	4815	9	minutes	minute	NNS
1979	4815	10	or	or	CC
1979	4815	11	until	until	IN
1979	4815	12	flour	flour	NN
1979	4815	13	is	be	VBZ
1979	4815	14	browned	brown	VBN
1979	4815	15	.	.	.
1979	4816	1	Add	add	VB
1979	4816	2	bacon	bacon	NN
1979	4816	3	,	,	,
1979	4816	4	reserved	reserved	JJ
1979	4816	5	mushroom	mushroom	NN
1979	4816	6	liquid	liquid	NN
1979	4816	7	,	,	,
1979	4816	8	and	and	CC
1979	4816	9	broth	broth	NN
1979	4816	10	to	to	IN
1979	4816	11	flour	flour	NN
1979	4816	12	mixture	mixture	NN
1979	4816	13	.	.	.
1979	4817	1	Bring	bring	VB
1979	4817	2	to	to	IN
1979	4817	3	a	a	DT
1979	4817	4	boil	boil	NN
1979	4817	5	,	,	,
1979	4817	6	whisking	whisk	VBG
1979	4817	7	frequently	frequently	RB
1979	4817	8	,	,	,
1979	4817	9	and	and	CC
1979	4817	10	cook	cook	VB
1979	4817	11	gravy	gravy	NN
1979	4817	12	to	to	TO
1979	4817	13	thicken	thicken	VB
1979	4817	14	.	.	.
1979	4818	1	Serve	serve	VB
1979	4818	2	with	with	IN
1979	4818	3	hens	hen	NNS
1979	4818	4	.	.	.
1979	4819	1	CIDER	CIDER	NNP
1979	4819	2	-	-	HYPH
1979	4819	3	GLAZED	GLAZED	NNP
1979	4819	4	CARROTSServes	carrotsserve	NNS
1979	4819	5	4	4	CD
1979	4819	6	1	1	CD
1979	4819	7	pound	pound	NN
1979	4819	8	baby	baby	NN
1979	4819	9	carrots	carrot	NNS
1979	4819	10	,	,	,
1979	4819	11	peeled	peel	VBD
1979	4819	12	2	2	CD
1979	4819	13	cups	cup	NNS
1979	4819	14	apple	apple	NN
1979	4819	15	cider	cider	NN
1979	4819	16	2	2	CD
1979	4819	17	tablespoons	tablespoon	NNS
1979	4819	18	butter	butter	NN
1979	4819	19	2	2	CD
1979	4819	20	tablespoons	tablespoon	NNS
1979	4819	21	honey	honey	NN
1979	4819	22	1/2	1/2	CD
1979	4819	23	teaspoon	teaspoon	NN
1979	4819	24	salt	salt	NN
1979	4819	25	or	or	CC
1979	4819	26	to	to	TO
1979	4819	27	taste	taste	VB
1979	4819	28	1/8	1/8	CD
1979	4819	29	teaspoon	teaspoon	NN
1979	4819	30	ground	ground	NN
1979	4819	31	pepper	pepper	NN
1979	4819	32	1	1	CD
1979	4819	33	tablespoon	tablespoon	NN
1979	4819	34	minced	mince	VBN
1979	4819	35	,	,	,
1979	4819	36	fresh	fresh	JJ
1979	4819	37	parsley	parsley	NN
1979	4819	38	Cut	cut	JJ
1979	4819	39	larger	large	JJR
1979	4819	40	carrots	carrot	NNS
1979	4819	41	in	in	IN
1979	4819	42	half	half	NN
1979	4819	43	on	on	IN
1979	4819	44	a	a	DT
1979	4819	45	diagonal	diagonal	JJ
1979	4819	46	,	,	,
1979	4819	47	if	if	IN
1979	4819	48	necessary	necessary	JJ
1979	4819	49	,	,	,
1979	4819	50	so	so	IN
1979	4819	51	that	that	IN
1979	4819	52	all	all	DT
1979	4819	53	carrots	carrot	NNS
1979	4819	54	are	be	VBP
1979	4819	55	approximately	approximately	RB
1979	4819	56	the	the	DT
1979	4819	57	same	same	JJ
1979	4819	58	size	size	NN
1979	4819	59	.	.	.
1979	4820	1	In	in	IN
1979	4820	2	a	a	DT
1979	4820	3	saucepan	saucepan	NN
1979	4820	4	over	over	IN
1979	4820	5	medium	medium	JJ
1979	4820	6	heat	heat	NN
1979	4820	7	,	,	,
1979	4820	8	bring	bring	VBP
1979	4820	9	cider	cider	NN
1979	4820	10	,	,	,
1979	4820	11	butter	butter	NN
1979	4820	12	,	,	,
1979	4820	13	honey	honey	NN
1979	4820	14	,	,	,
1979	4820	15	salt	salt	NN
1979	4820	16	and	and	CC
1979	4820	17	pepper	pepper	NN
1979	4820	18	to	to	IN
1979	4820	19	a	a	DT
1979	4820	20	boil	boil	NN
1979	4820	21	and	and	CC
1979	4820	22	add	add	VB
1979	4820	23	carrots	carrot	NNS
1979	4820	24	.	.	.
1979	4821	1	Cook	Cook	NNP
1979	4821	2	5	5	CD
1979	4821	3	minutes	minute	NNS
1979	4821	4	or	or	CC
1979	4821	5	until	until	IN
1979	4821	6	just	just	RB
1979	4821	7	beginning	begin	VBG
1979	4821	8	to	to	TO
1979	4821	9	soften	soften	VB
1979	4821	10	;	;	:
1979	4821	11	remove	remove	VB
1979	4821	12	with	with	IN
1979	4821	13	slotted	slotted	JJ
1979	4821	14	spoon	spoon	NN
1979	4821	15	.	.	.
1979	4822	1	Bring	bring	VB
1979	4822	2	cider	cider	NN
1979	4822	3	mixture	mixture	NN
1979	4822	4	back	back	RB
1979	4822	5	to	to	IN
1979	4822	6	a	a	DT
1979	4822	7	boil	boil	NN
1979	4822	8	and	and	CC
1979	4822	9	cook	cook	NN
1979	4822	10	5	5	CD
1979	4822	11	minutes	minute	NNS
1979	4822	12	to	to	TO
1979	4822	13	thicken	thicken	NN
1979	4822	14	glaze	glaze	NN
1979	4822	15	.	.	.
1979	4823	1	Remove	remove	VB
1979	4823	2	from	from	IN
1979	4823	3	heat	heat	NN
1979	4823	4	.	.	.
1979	4824	1	Two	two	CD
1979	4824	2	minutes	minute	NNS
1979	4824	3	before	before	IN
1979	4824	4	serving	serve	VBG
1979	4824	5	,	,	,
1979	4824	6	reheat	reheat	VB
1979	4824	7	carrots	carrot	NNS
1979	4824	8	in	in	IN
1979	4824	9	sauce	sauce	NN
1979	4824	10	,	,	,
1979	4824	11	tossing	toss	VBG
1979	4824	12	frequently	frequently	RB
1979	4824	13	.	.	.
1979	4825	1	Serve	serve	VB
1979	4825	2	garnished	garnish	VBN
1979	4825	3	with	with	IN
1979	4825	4	parsley	parsley	NN
1979	4825	5	.	.	.
1979	4826	1	PEAS	pea	VBN
1979	4826	2	IN	in	IN
1979	4826	3	CHIVE	CHIVE	NNP
1979	4826	4	CREAMServes	creamserve	NNS
1979	4826	5	4	4	CD
1979	4826	6	1	1	CD
1979	4826	7	cup	cup	NN
1979	4826	8	heavy	heavy	JJ
1979	4826	9	cream	cream	NN
1979	4826	10	1/2	1/2	CD
1979	4826	11	teaspoon	teaspoon	NN
1979	4826	12	salt	salt	NN
1979	4826	13	and	and	CC
1979	4826	14	ground	ground	NN
1979	4826	15	pepper	pepper	NN
1979	4826	16	to	to	TO
1979	4826	17	taste	taste	NN
1979	4826	18	1	1	CD
1979	4826	19	1/2	1/2	CD
1979	4826	20	to	to	IN
1979	4826	21	2	2	CD
1979	4826	22	cups	cup	NNS
1979	4826	23	fresh	fresh	JJ
1979	4826	24	or	or	CC
1979	4826	25	frozen	frozen	JJ
1979	4826	26	peas	pea	NNS
1979	4826	27	1	1	CD
1979	4826	28	tablespoon	tablespoon	NN
1979	4826	29	snipped	snip	VBD
1979	4826	30	fresh	fresh	JJ
1979	4826	31	or	or	CC
1979	4826	32	frozen	frozen	JJ
1979	4826	33	chives	chive	NNS
1979	4826	34	In	in	IN
1979	4826	35	a	a	DT
1979	4826	36	saucepan	saucepan	NN
1979	4826	37	over	over	IN
1979	4826	38	medium	medium	NN
1979	4826	39	-	-	HYPH
1979	4826	40	high	high	JJ
1979	4826	41	heat	heat	NN
1979	4826	42	,	,	,
1979	4826	43	bring	bring	VBP
1979	4826	44	cream	cream	NN
1979	4826	45	and	and	CC
1979	4826	46	seasoning	seasoning	NN
1979	4826	47	to	to	IN
1979	4826	48	a	a	DT
1979	4826	49	boil	boil	NN
1979	4826	50	and	and	CC
1979	4826	51	cook	cook	NN
1979	4826	52	until	until	IN
1979	4826	53	thick	thick	JJ
1979	4826	54	,	,	,
1979	4826	55	about	about	RB
1979	4826	56	5	5	CD
1979	4826	57	minutes	minute	NNS
1979	4826	58	;	;	:
1979	4826	59	whisk	whisk	NNP
1979	4826	60	frequently	frequently	RB
1979	4826	61	.	.	.
1979	4827	1	Five	five	CD
1979	4827	2	minutes	minute	NNS
1979	4827	3	before	before	IN
1979	4827	4	serving	serve	VBG
1979	4827	5	,	,	,
1979	4827	6	stir	stir	VB
1979	4827	7	in	in	IN
1979	4827	8	peas	pea	NNS
1979	4827	9	and	and	CC
1979	4827	10	bring	bring	VB
1979	4827	11	back	back	RB
1979	4827	12	to	to	IN
1979	4827	13	a	a	DT
1979	4827	14	boil	boil	NN
1979	4827	15	,	,	,
1979	4827	16	stirring	stir	VBG
1979	4827	17	frequently	frequently	RB
1979	4827	18	.	.	.
1979	4828	1	Add	add	VB
1979	4828	2	chives	chive	NNS
1979	4828	3	just	just	RB
1979	4828	4	before	before	IN
1979	4828	5	serving	serve	VBG
1979	4828	6	.	.	.
1979	4829	1	STRAWBERRIES	STRAWBERRIES	NNP
1979	4829	2	ROMANOFFServes	romanoffserve	NNS
1979	4829	3	4	4	CD
1979	4829	4	1	1	CD
1979	4829	5	quart	quart	NN
1979	4829	6	long	long	RB
1979	4829	7	-	-	HYPH
1979	4829	8	stemmed	stem	VBN
1979	4829	9	strawberries	strawberry	NNS
1979	4829	10	1	1	CD
1979	4829	11	cup	cup	NN
1979	4829	12	sour	sour	JJ
1979	4829	13	cream	cream	NN
1979	4829	14	1/2	1/2	CD
1979	4829	15	to	to	IN
1979	4829	16	1	1	CD
1979	4829	17	cup	cup	NNP
1979	4829	18	brown	brown	NNP
1979	4829	19	sugar	sugar	NN
1979	4829	20	,	,	,
1979	4829	21	sifted	sift	VBD
1979	4829	22	Arrange	arrange	NN
1979	4829	23	strawberries	strawberrie	VBZ
1979	4829	24	attractively	attractively	RB
1979	4829	25	on	on	IN
1979	4829	26	four	four	CD
1979	4829	27	individual	individual	JJ
1979	4829	28	dessert	dessert	NN
1979	4829	29	plates	plate	NNS
1979	4829	30	.	.	.
1979	4830	1	Garnish	garnish	VB
1979	4830	2	each	each	DT
1979	4830	3	plate	plate	NN
1979	4830	4	with	with	IN
1979	4830	5	a	a	DT
1979	4830	6	big	big	JJ
1979	4830	7	dollop	dollop	NN
1979	4830	8	of	of	IN
1979	4830	9	sour	sour	JJ
1979	4830	10	cream	cream	NN
1979	4830	11	and	and	CC
1979	4830	12	a	a	DT
1979	4830	13	heaping	heap	VBG
1979	4830	14	tablespoonful	tablespoonful	NN
1979	4830	15	of	of	IN
1979	4830	16	sugar	sugar	NN
1979	4830	17	.	.	.
1979	4831	1	Dip	dip	NN
1979	4831	2	strawberries	strawberrie	VBZ
1979	4831	3	first	first	RB
1979	4831	4	into	into	IN
1979	4831	5	sour	sour	JJ
1979	4831	6	cream	cream	NN
1979	4831	7	,	,	,
1979	4831	8	then	then	RB
1979	4831	9	into	into	IN
1979	4831	10	sugar	sugar	NN
1979	4831	11	.	.	.
1979	4832	1	ZURELLI	ZURELLI	NNP
1979	4832	2	'S	'S	NNP
1979	4832	3	SPINACH	spinach	NN
1979	4832	4	CUTLETS	CUTLETS	NNP
1979	4832	5	Chuck	Chuck	NNP
1979	4832	6	Zurelli	Zurelli	NNP
1979	4832	7	,	,	,
1979	4832	8	a	a	DT
1979	4832	9	butcher	butcher	NN
1979	4832	10	for	for	IN
1979	4832	11	one	one	CD
1979	4832	12	of	of	IN
1979	4832	13	the	the	DT
1979	4832	14	large	large	JJ
1979	4832	15	supermarket	supermarket	NN
1979	4832	16	chains	chain	NNS
1979	4832	17	,	,	,
1979	4832	18	makes	make	VBZ
1979	4832	19	this	this	DT
1979	4832	20	for	for	IN
1979	4832	21	his	-PRON-	PRP$
1979	4832	22	customers	customer	NNS
1979	4832	23	.	.	.
1979	4833	1	It	-PRON-	PRP
1979	4833	2	's	be	VBZ
1979	4833	3	not	not	RB
1979	4833	4	hard	hard	JJ
1979	4833	5	to	to	TO
1979	4833	6	do	do	VB
1979	4833	7	at	at	IN
1979	4833	8	home	home	NN
1979	4833	9	and	and	CC
1979	4833	10	it	-PRON-	PRP
1979	4833	11	looks	look	VBZ
1979	4833	12	professional	professional	JJ
1979	4833	13	.	.	.
1979	4834	1	You	-PRON-	PRP
1979	4834	2	may	may	MD
1979	4834	3	want	want	VB
1979	4834	4	to	to	TO
1979	4834	5	substitute	substitute	VB
1979	4834	6	fresh	fresh	JJ
1979	4834	7	minced	minced	JJ
1979	4834	8	onion	onion	NN
1979	4834	9	and	and	CC
1979	4834	10	garlic	garlic	NN
1979	4834	11	for	for	IN
1979	4834	12	the	the	DT
1979	4834	13	onion	onion	NN
1979	4834	14	powder	powder	NN
1979	4834	15	and	and	CC
1979	4834	16	garlic	garlic	JJ
1979	4834	17	powder	powder	NN
1979	4834	18	that	that	IN
1979	4834	19	Mr.	Mr.	NNP
1979	4834	20	Zurelli	Zurelli	NNP
1979	4834	21	uses	use	VBZ
1979	4834	22	.	.	.
1979	4835	1	There	there	EX
1979	4835	2	is	be	VBZ
1979	4835	3	a	a	DT
1979	4835	4	trick	trick	NN
1979	4835	5	to	to	IN
1979	4835	6	it	-PRON-	PRP
1979	4835	7	though	though	RB
1979	4835	8	.	.	.
1979	4836	1	We	-PRON-	PRP
1979	4836	2	all	all	DT
1979	4836	3	know	know	VBP
1979	4836	4	that	that	IN
1979	4836	5	having	have	VBG
1979	4836	6	sharp	sharp	JJ
1979	4836	7	knives	knife	NNS
1979	4836	8	is	be	VBZ
1979	4836	9	a	a	DT
1979	4836	10	Good	Good	NNP
1979	4836	11	Thing	Thing	NNP
1979	4836	12	,	,	,
1979	4836	13	but	but	CC
1979	4836	14	how	how	WRB
1979	4836	15	often	often	RB
1979	4836	16	do	do	VBP
1979	4836	17	you	-PRON-	PRP
1979	4836	18	sharpen	sharpen	VB
1979	4836	19	yours	-PRON-	PRP
1979	4836	20	?	?	.
1979	4837	1	Are	be	VBP
1979	4837	2	you	-PRON-	PRP
1979	4837	3	like	like	IN
1979	4837	4	me	-PRON-	PRP
1979	4837	5	,	,	,
1979	4837	6	that	that	IN
1979	4837	7	once	once	RB
1979	4837	8	a	a	DT
1979	4837	9	year	year	NN
1979	4837	10	would	would	MD
1979	4837	11	be	be	VB
1979	4837	12	average	average	JJ
1979	4837	13	,	,	,
1979	4837	14	and	and	CC
1979	4837	15	if	if	IN
1979	4837	16	you	-PRON-	PRP
1979	4837	17	were	be	VBD
1979	4837	18	to	to	TO
1979	4837	19	get	get	VB
1979	4837	20	up	up	RP
1979	4837	21	to	to	IN
1979	4837	22	once	once	RB
1979	4837	23	a	a	DT
1979	4837	24	month	month	NN
1979	4837	25	,	,	,
1979	4837	26	you	-PRON-	PRP
1979	4837	27	'd	'd	MD
1979	4837	28	be	be	VB
1979	4837	29	feeling	feel	VBG
1979	4837	30	pretty	pretty	RB
1979	4837	31	virtuous	virtuous	JJ
1979	4837	32	?	?	.
1979	4838	1	Chuck	Chuck	NNP
1979	4838	2	Zurelli	Zurelli	NNP
1979	4838	3	does	do	VBZ
1979	4838	4	a	a	DT
1979	4838	5	little	little	RB
1979	4838	6	better	well	JJR
1979	4838	7	than	than	IN
1979	4838	8	once	once	RB
1979	4838	9	a	a	DT
1979	4838	10	month	month	NN
1979	4838	11	.	.	.
1979	4839	1	If	if	IN
1979	4839	2	you	-PRON-	PRP
1979	4839	3	were	be	VBD
1979	4839	4	to	to	TO
1979	4839	5	watch	watch	VB
1979	4839	6	him	-PRON-	PRP
1979	4839	7	at	at	IN
1979	4839	8	work	work	NN
1979	4839	9	,	,	,
1979	4839	10	you	-PRON-	PRP
1979	4839	11	'd	'd	MD
1979	4839	12	see	see	VB
1979	4839	13	that	that	DT
1979	4839	14	in	in	IN
1979	4839	15	the	the	DT
1979	4839	16	process	process	NN
1979	4839	17	of	of	IN
1979	4839	18	butterflying	butterfly	VBG
1979	4839	19	chicken	chicken	NN
1979	4839	20	breasts	breast	NNS
1979	4839	21	,	,	,
1979	4839	22	he	-PRON-	PRP
1979	4839	23	'll	will	MD
1979	4839	24	almost	almost	RB
1979	4839	25	automatically	automatically	RB
1979	4839	26	run	run	VB
1979	4839	27	his	-PRON-	PRP$
1979	4839	28	knife	knife	NN
1979	4839	29	across	across	IN
1979	4839	30	his	-PRON-	PRP$
1979	4839	31	sharpening	sharpen	VBG
1979	4839	32	tool	tool	NN
1979	4839	33	every	every	DT
1979	4839	34	15	15	CD
1979	4839	35	or	or	CC
1979	4839	36	20	20	CD
1979	4839	37	seconds	second	NNS
1979	4839	38	.	.	.
1979	4840	1	Since	since	IN
1979	4840	2	meeting	meet	VBG
1979	4840	3	Mr.	Mr.	NNP
1979	4840	4	Zurelli	Zurelli	NNP
1979	4840	5	,	,	,
1979	4840	6	I	-PRON-	PRP
1979	4840	7	've	have	VB
1979	4840	8	asked	ask	VBN
1979	4840	9	other	other	JJ
1979	4840	10	butchers	butcher	NNS
1979	4840	11	how	how	WRB
1979	4840	12	often	often	RB
1979	4840	13	they	-PRON-	PRP
1979	4840	14	sharpen	sharpen	VBP
1979	4840	15	their	-PRON-	PRP$
1979	4840	16	knives	knife	NNS
1979	4840	17	.	.	.
1979	4841	1	It	-PRON-	PRP
1979	4841	2	turns	turn	VBZ
1979	4841	3	out	out	RP
1979	4841	4	that	that	IN
1979	4841	5	Zurelli	Zurelli	NNP
1979	4841	6	is	be	VBZ
1979	4841	7	typical	typical	JJ
1979	4841	8	.	.	.
1979	4842	1	The	the	DT
1979	4842	2	professionals	professional	NNS
1979	4842	3	feel	feel	VBP
1979	4842	4	it	-PRON-	PRP
1979	4842	5	's	be	VBZ
1979	4842	6	worth	worth	JJ
1979	4842	7	their	-PRON-	PRP$
1979	4842	8	while	while	NN
1979	4842	9	to	to	TO
1979	4842	10	keep	keep	VB
1979	4842	11	their	-PRON-	PRP$
1979	4842	12	knives	knife	NNS
1979	4842	13	very	very	RB
1979	4842	14	,	,	,
1979	4842	15	very	very	RB
1979	4842	16	sharp	sharp	JJ
1979	4842	17	.	.	.
1979	4843	1	Now	now	RB
1979	4843	2	that	that	IN
1979	4843	3	I	-PRON-	PRP
1979	4843	4	've	have	VB
1979	4843	5	tried	try	VBN
1979	4843	6	it	-PRON-	PRP
1979	4843	7	,	,	,
1979	4843	8	I	-PRON-	PRP
1979	4843	9	think	think	VBP
1979	4843	10	they	-PRON-	PRP
1979	4843	11	're	be	VBP
1979	4843	12	right	right	JJ
1979	4843	13	.	.	.
1979	4844	1	If	if	IN
1979	4844	2	you	-PRON-	PRP
1979	4844	3	're	be	VBP
1979	4844	4	doing	do	VBG
1979	4844	5	some	some	DT
1979	4844	6	serious	serious	JJ
1979	4844	7	cutting	cutting	NN
1979	4844	8	,	,	,
1979	4844	9	how	how	WRB
1979	4844	10	about	about	IN
1979	4844	11	a	a	DT
1979	4844	12	few	few	JJ
1979	4844	13	quick	quick	JJ
1979	4844	14	strokes	stroke	NNS
1979	4844	15	on	on	IN
1979	4844	16	your	-PRON-	PRP$
1979	4844	17	sharpening	sharpen	VBG
1979	4844	18	tool	tool	NN
1979	4844	19	?	?	.
1979	4845	1	It	-PRON-	PRP
1979	4845	2	does	do	VBZ
1979	4845	3	make	make	VB
1979	4845	4	a	a	DT
1979	4845	5	difference	difference	NN
1979	4845	6	.	.	.
1979	4846	1	For	for	IN
1979	4846	2	each	each	DT
1979	4846	3	serving	serve	VBG
1979	4846	4	:	:	:
1979	4846	5	1	1	CD
1979	4846	6	skinless	skinless	NN
1979	4846	7	,	,	,
1979	4846	8	boneless	boneless	NN
1979	4846	9	chicken	chicken	NN
1979	4846	10	breast	breast	NN
1979	4846	11	half	half	NN
1979	4846	12	or	or	CC
1979	4846	13	1	1	CD
1979	4846	14	slice	slice	NN
1979	4846	15	of	of	IN
1979	4846	16	the	the	DT
1979	4846	17	thin	thin	JJ
1979	4846	18	sliced	sliced	JJ
1979	4846	19	boneless	boneless	NN
1979	4846	20	roaster	roaster	NNP
1979	4846	21	breast	breast	NN
1979	4846	22	4	4	CD
1979	4846	23	spinach	spinach	NN
1979	4846	24	leaves	leave	NNS
1979	4846	25	1	1	CD
1979	4846	26	slice	slice	NN
1979	4846	27	provolone	provolone	NN
1979	4846	28	cheese	cheese	NN
1979	4846	29	Onion	Onion	NNP
1979	4846	30	powder	powder	NN
1979	4846	31	Garlic	Garlic	NNP
1979	4846	32	powder	powder	NN
1979	4846	33	Vegetable	vegetable	NN
1979	4846	34	oil	oil	NN
1979	4846	35	Salt	salt	NN
1979	4846	36	and	and	CC
1979	4846	37	ground	ground	NN
1979	4846	38	pepper	pepper	NN
1979	4846	39	to	to	TO
1979	4846	40	taste	taste	NN
1979	4846	41	Take	take	VB
1979	4846	42	a	a	DT
1979	4846	43	half	half	JJ
1979	4846	44	boneless	boneless	NN
1979	4846	45	chicken	chicken	NN
1979	4846	46	breast	breast	NN
1979	4846	47	and	and	CC
1979	4846	48	butterfly	butterfly	NN
1979	4846	49	it	-PRON-	PRP
1979	4846	50	open	open	VBP
1979	4846	51	.	.	.
1979	4847	1	Or	or	CC
1979	4847	2	use	use	VB
1979	4847	3	a	a	DT
1979	4847	4	slice	slice	NN
1979	4847	5	of	of	IN
1979	4847	6	the	the	DT
1979	4847	7	thin	thin	JJ
1979	4847	8	sliced	sliced	JJ
1979	4847	9	roaster	roaster	NN
1979	4847	10	breast	breast	NN
1979	4847	11	.	.	.
1979	4848	1	Remove	remove	VB
1979	4848	2	the	the	DT
1979	4848	3	membrane	membrane	NN
1979	4848	4	and	and	CC
1979	4848	5	sinews	sinew	NNS
1979	4848	6	,	,	,
1979	4848	7	since	since	IN
1979	4848	8	these	these	DT
1979	4848	9	can	can	MD
1979	4848	10	tighten	tighten	VB
1979	4848	11	unevenly	unevenly	RB
1979	4848	12	and	and	CC
1979	4848	13	distort	distort	VB
1979	4848	14	the	the	DT
1979	4848	15	look	look	NN
1979	4848	16	of	of	IN
1979	4848	17	the	the	DT
1979	4848	18	final	final	JJ
1979	4848	19	product	product	NN
1979	4848	20	.	.	.
1979	4849	1	Take	take	VB
1979	4849	2	four	four	CD
1979	4849	3	spinach	spinach	NN
1979	4849	4	leaves	leave	NNS
1979	4849	5	and	and	CC
1979	4849	6	layer	layer	VB
1979	4849	7	these	these	DT
1979	4849	8	over	over	IN
1979	4849	9	the	the	DT
1979	4849	10	butterflied	butterflie	VBN
1979	4849	11	fillet	fillet	NN
1979	4849	12	.	.	.
1979	4850	1	Top	top	VB
1979	4850	2	this	this	DT
1979	4850	3	with	with	IN
1979	4850	4	a	a	DT
1979	4850	5	slice	slice	NN
1979	4850	6	of	of	IN
1979	4850	7	provolone	provolone	NN
1979	4850	8	cheese	cheese	NN
1979	4850	9	,	,	,
1979	4850	10	cut	cut	VBN
1979	4850	11	about	about	RB
1979	4850	12	as	as	RB
1979	4850	13	thick	thick	JJ
1979	4850	14	as	as	IN
1979	4850	15	the	the	DT
1979	4850	16	pre	pre	JJ
1979	4850	17	-	-	JJ
1979	4850	18	sliced	sliced	JJ
1979	4850	19	cheeses	cheese	NNS
1979	4850	20	used	use	VBN
1979	4850	21	for	for	IN
1979	4850	22	sandwiches	sandwich	NNS
1979	4850	23	.	.	.
1979	4851	1	Season	season	NN
1979	4851	2	with	with	IN
1979	4851	3	a	a	DT
1979	4851	4	few	few	JJ
1979	4851	5	shakes	shake	NNS
1979	4851	6	each	each	DT
1979	4851	7	of	of	IN
1979	4851	8	onion	onion	NN
1979	4851	9	powder	powder	NN
1979	4851	10	and	and	CC
1979	4851	11	garlic	garlic	JJ
1979	4851	12	powder	powder	NN
1979	4851	13	.	.	.
1979	4852	1	(	(	-LRB-
1979	4852	2	Do	do	VB
1979	4852	3	n't	not	RB
1979	4852	4	add	add	VB
1979	4852	5	salt	salt	NN
1979	4852	6	until	until	IN
1979	4852	7	after	after	IN
1979	4852	8	it	-PRON-	PRP
1979	4852	9	's	be	VBZ
1979	4852	10	finished	finish	VBN
1979	4852	11	cooking	cooking	NN
1979	4852	12	;	;	:
1979	4852	13	salt	salt	NN
1979	4852	14	will	will	MD
1979	4852	15	draw	draw	VB
1979	4852	16	out	out	RP
1979	4852	17	the	the	DT
1979	4852	18	juices	juice	NNS
1979	4852	19	and	and	CC
1979	4852	20	toughen	toughen	VB
1979	4852	21	the	the	DT
1979	4852	22	meat	meat	NN
1979	4852	23	.	.	.
1979	4852	24	)	)	-RRB-
1979	4853	1	Roll	roll	VB
1979	4853	2	up	up	RP
1979	4853	3	the	the	DT
1979	4853	4	fillet	fillet	NN
1979	4853	5	tightly	tightly	RB
1979	4853	6	,	,	,
1979	4853	7	jelly	jelly	NNP
1979	4853	8	roll	roll	NNP
1979	4853	9	fashion	fashion	NN
1979	4853	10	.	.	.
1979	4854	1	Fasten	fasten	RB
1979	4854	2	with	with	IN
1979	4854	3	a	a	DT
1979	4854	4	toothpick	toothpick	NN
1979	4854	5	or	or	CC
1979	4854	6	tie	tie	VB
1979	4854	7	with	with	IN
1979	4854	8	kitchen	kitchen	NN
1979	4854	9	twine	twine	NN
1979	4854	10	.	.	.
1979	4855	1	Preheat	preheat	NN
1979	4855	2	oven	oven	VBD
1979	4855	3	to	to	IN
1979	4855	4	350oF.	350of.	CD
1979	4856	1	Brush	brush	NN
1979	4856	2	chicken	chicken	NN
1979	4856	3	with	with	IN
1979	4856	4	oil	oil	NN
1979	4856	5	to	to	TO
1979	4856	6	seal	seal	VB
1979	4856	7	in	in	RP
1979	4856	8	the	the	DT
1979	4856	9	moisture	moisture	NN
1979	4856	10	and	and	CC
1979	4856	11	then	then	RB
1979	4856	12	bake	bake	VB
1979	4856	13	for	for	IN
1979	4856	14	20	20	CD
1979	4856	15	to	to	TO
1979	4856	16	30	30	CD
1979	4856	17	minutes	minute	NNS
1979	4856	18	or	or	CC
1979	4856	19	until	until	IN
1979	4856	20	cooked	cook	VBN
1979	4856	21	through	through	RB
1979	4856	22	.	.	.
1979	4857	1	Season	season	NN
1979	4857	2	with	with	IN
1979	4857	3	salt	salt	NN
1979	4857	4	and	and	CC
1979	4857	5	pepper	pepper	NN
1979	4857	6	.	.	.
1979	4858	1	CHAPTER	CHAPTER	NNP
1979	4858	2	TEN	TEN	NNP
1979	4858	3	CHICKEN	CHICKEN	NNP
1979	4858	4	PLANNED	PLANNED	NNP
1979	4858	5	-	-	HYPH
1979	4858	6	OVERS	over	NNS
1979	4858	7	$	$	$
1979	4858	8	A	a	DT
1979	4858	9	GREAT	great	JJ
1979	4858	10	FAST	fast	NN
1979	4858	11	FOOD	food	NN
1979	4858	12	Everyone	everyone	NN
1979	4858	13	is	be	VBZ
1979	4858	14	so	so	RB
1979	4858	15	busy	busy	JJ
1979	4858	16	nowadays	nowadays	RB
1979	4858	17	,	,	,
1979	4858	18	it	-PRON-	PRP
1979	4858	19	's	be	VBZ
1979	4858	20	often	often	RB
1979	4858	21	tempting	tempt	VBG
1979	4858	22	to	to	TO
1979	4858	23	pick	pick	VB
1979	4858	24	up	up	RP
1979	4858	25	dinner	dinner	NN
1979	4858	26	at	at	IN
1979	4858	27	a	a	DT
1979	4858	28	fast	fast	JJ
1979	4858	29	food	food	NN
1979	4858	30	carry	carry	NN
1979	4858	31	-	-	HYPH
1979	4858	32	out	out	NN
1979	4858	33	on	on	IN
1979	4858	34	the	the	DT
1979	4858	35	way	way	NN
1979	4858	36	home	home	RB
1979	4858	37	.	.	.
1979	4859	1	The	the	DT
1979	4859	2	problem	problem	NN
1979	4859	3	is	be	VBZ
1979	4859	4	,	,	,
1979	4859	5	these	these	DT
1979	4859	6	foods	food	NNS
1979	4859	7	not	not	RB
1979	4859	8	only	only	RB
1979	4859	9	dent	dent	VBP
1979	4859	10	the	the	DT
1979	4859	11	budget	budget	NN
1979	4859	12	,	,	,
1979	4859	13	they	-PRON-	PRP
1979	4859	14	can	can	MD
1979	4859	15	short	short	JJ
1979	4859	16	-	-	HYPH
1979	4859	17	change	change	VB
1979	4859	18	you	-PRON-	PRP
1979	4859	19	nutritionally	nutritionally	RB
1979	4859	20	.	.	.
1979	4860	1	Often	often	RB
1979	4860	2	they	-PRON-	PRP
1979	4860	3	're	be	VBP
1979	4860	4	high	high	JJ
1979	4860	5	in	in	IN
1979	4860	6	the	the	DT
1979	4860	7	fat	fat	NN
1979	4860	8	or	or	CC
1979	4860	9	sodium	sodium	NN
1979	4860	10	which	which	WDT
1979	4860	11	many	many	JJ
1979	4860	12	of	of	IN
1979	4860	13	us	-PRON-	PRP
1979	4860	14	are	be	VBP
1979	4860	15	trying	try	VBG
1979	4860	16	to	to	TO
1979	4860	17	limit	limit	VB
1979	4860	18	.	.	.
1979	4861	1	There	there	EX
1979	4861	2	are	be	VBP
1979	4861	3	,	,	,
1979	4861	4	however	however	RB
1979	4861	5	,	,	,
1979	4861	6	ways	way	NNS
1979	4861	7	to	to	TO
1979	4861	8	serve	serve	VB
1979	4861	9	speedy	speedy	JJ
1979	4861	10	meals	meal	NNS
1979	4861	11	that	that	WDT
1979	4861	12	are	be	VBP
1979	4861	13	also	also	RB
1979	4861	14	good	good	JJ
1979	4861	15	for	for	IN
1979	4861	16	you	-PRON-	PRP
1979	4861	17	.	.	.
1979	4862	1	In	in	IN
1979	4862	2	fact	fact	NN
1979	4862	3	,	,	,
1979	4862	4	I	-PRON-	PRP
1979	4862	5	like	like	VBP
1979	4862	6	to	to	TO
1979	4862	7	think	think	VB
1979	4862	8	of	of	IN
1979	4862	9	leftover	leftover	NN
1979	4862	10	chicken	chicken	NN
1979	4862	11	as	as	IN
1979	4862	12	a	a	DT
1979	4862	13	fast	fast	JJ
1979	4862	14	food	food	NN
1979	4862	15	.	.	.
1979	4863	1	It	-PRON-	PRP
1979	4863	2	gives	give	VBZ
1979	4863	3	you	-PRON-	PRP
1979	4863	4	a	a	DT
1979	4863	5	head	head	NN
1979	4863	6	start	start	VB
1979	4863	7	on	on	RP
1979	4863	8	so	so	RB
1979	4863	9	many	many	JJ
1979	4863	10	recipes	recipe	NNS
1979	4863	11	.	.	.
1979	4864	1	Michelle	Michelle	NNP
1979	4864	2	Evans	Evans	NNP
1979	4864	3	,	,	,
1979	4864	4	the	the	DT
1979	4864	5	eminent	eminent	JJ
1979	4864	6	cookbook	cookbook	NN
1979	4864	7	author	author	NN
1979	4864	8	and	and	CC
1979	4864	9	travel	travel	NN
1979	4864	10	authority	authority	NNP
1979	4864	11	,	,	,
1979	4864	12	likes	like	VBZ
1979	4864	13	to	to	TO
1979	4864	14	say	say	VB
1979	4864	15	that	that	DT
1979	4864	16	left	leave	VBD
1979	4864	17	over	over	IN
1979	4864	18	chicken	chicken	NN
1979	4864	19	is	be	VBZ
1979	4864	20	the	the	DT
1979	4864	21	"	"	``
1979	4864	22	basic	basic	JJ
1979	4864	23	black	black	JJ
1979	4864	24	dress	dress	NN
1979	4864	25	"	"	''
1979	4864	26	of	of	IN
1979	4864	27	the	the	DT
1979	4864	28	culinary	culinary	JJ
1979	4864	29	world	world	NN
1979	4864	30	.	.	.
1979	4865	1	It	-PRON-	PRP
1979	4865	2	's	be	VBZ
1979	4865	3	true	true	JJ
1979	4865	4	.	.	.
1979	4866	1	You	-PRON-	PRP
1979	4866	2	can	can	MD
1979	4866	3	dress	dress	VB
1979	4866	4	it	-PRON-	PRP
1979	4866	5	up	up	RP
1979	4866	6	in	in	IN
1979	4866	7	so	so	RB
1979	4866	8	many	many	JJ
1979	4866	9	ways	way	NNS
1979	4866	10	:	:	:
1979	4866	11	you	-PRON-	PRP
1979	4866	12	can	can	MD
1979	4866	13	use	use	VB
1979	4866	14	herbs	herb	NNS
1979	4866	15	and	and	CC
1979	4866	16	spices	spice	NNS
1979	4866	17	,	,	,
1979	4866	18	sauces	sauce	NNS
1979	4866	19	and	and	CC
1979	4866	20	dips	dip	NNS
1979	4866	21	,	,	,
1979	4866	22	toppings	topping	NNS
1979	4866	23	and	and	CC
1979	4866	24	crusts	crust	NNS
1979	4866	25	.	.	.
1979	4867	1	Just	just	RB
1979	4867	2	as	as	IN
1979	4867	3	a	a	DT
1979	4867	4	basic	basic	JJ
1979	4867	5	black	black	JJ
1979	4867	6	dress	dress	NN
1979	4867	7	is	be	VBZ
1979	4867	8	handy	handy	JJ
1979	4867	9	to	to	TO
1979	4867	10	have	have	VB
1979	4867	11	around	around	RB
1979	4867	12	,	,	,
1979	4867	13	so	so	RB
1979	4867	14	leftover	leftover	NN
1979	4867	15	chicken	chicken	NN
1979	4867	16	is	be	VBZ
1979	4867	17	wonderful	wonderful	JJ
1979	4867	18	for	for	IN
1979	4867	19	a	a	DT
1979	4867	20	fast	fast	JJ
1979	4867	21	start	start	NN
1979	4867	22	on	on	IN
1979	4867	23	a	a	DT
1979	4867	24	number	number	NN
1979	4867	25	of	of	IN
1979	4867	26	delicious	delicious	JJ
1979	4867	27	dishes	dish	NNS
1979	4867	28	.	.	.
1979	4868	1	By	by	IN
1979	4868	2	using	use	VBG
1979	4868	3	leftovers	leftover	NNS
1979	4868	4	,	,	,
1979	4868	5	you	-PRON-	PRP
1979	4868	6	can	can	MD
1979	4868	7	create	create	VB
1979	4868	8	fast	fast	JJ
1979	4868	9	food	food	NN
1979	4868	10	while	while	IN
1979	4868	11	maintaining	maintain	VBG
1979	4868	12	control	control	NN
1979	4868	13	over	over	IN
1979	4868	14	the	the	DT
1979	4868	15	calories	calorie	NNS
1979	4868	16	and	and	CC
1979	4868	17	nutrition	nutrition	NN
1979	4868	18	.	.	.
1979	4869	1	When	when	WRB
1979	4869	2	you	-PRON-	PRP
1979	4869	3	do	do	VBP
1979	4869	4	cook	cook	NN
1979	4869	5	,	,	,
1979	4869	6	plan	plan	VB
1979	4869	7	for	for	IN
1979	4869	8	leftovers	leftover	NNS
1979	4869	9	by	by	IN
1979	4869	10	preparing	prepare	VBG
1979	4869	11	extra	extra	JJ
1979	4869	12	quantities	quantity	NNS
1979	4869	13	.	.	.
1979	4870	1	Serve	serve	VB
1979	4870	2	part	part	NN
1979	4870	3	of	of	IN
1979	4870	4	what	what	WP
1979	4870	5	you	-PRON-	PRP
1979	4870	6	prepared	prepare	VBD
1979	4870	7	immediately	immediately	RB
1979	4870	8	,	,	,
1979	4870	9	and	and	CC
1979	4870	10	save	save	VB
1979	4870	11	the	the	DT
1979	4870	12	rest	rest	NN
1979	4870	13	for	for	IN
1979	4870	14	a	a	DT
1979	4870	15	"	"	``
1979	4870	16	planover	planover	NN
1979	4870	17	"	"	''
1979	4870	18	.	.	.
1979	4871	1	Then	then	RB
1979	4871	2	,	,	,
1979	4871	3	on	on	IN
1979	4871	4	those	those	DT
1979	4871	5	days	day	NNS
1979	4871	6	when	when	WRB
1979	4871	7	you	-PRON-	PRP
1979	4871	8	're	be	VBP
1979	4871	9	short	short	JJ
1979	4871	10	on	on	IN
1979	4871	11	time	time	NN
1979	4871	12	,	,	,
1979	4871	13	use	use	VB
1979	4871	14	your	-PRON-	PRP$
1979	4871	15	microwave	microwave	NN
1979	4871	16	to	to	TO
1979	4871	17	create	create	VB
1979	4871	18	a	a	DT
1979	4871	19	meal	meal	NN
1979	4871	20	from	from	IN
1979	4871	21	your	-PRON-	PRP$
1979	4871	22	store	store	NN
1979	4871	23	of	of	IN
1979	4871	24	"	"	``
1979	4871	25	planovers	planover	NNS
1979	4871	26	.	.	.
1979	4871	27	"	"	''
1979	4872	1	There	there	EX
1979	4872	2	are	be	VBP
1979	4872	3	a	a	DT
1979	4872	4	few	few	JJ
1979	4872	5	points	point	NNS
1979	4872	6	to	to	TO
1979	4872	7	keep	keep	VB
1979	4872	8	in	in	IN
1979	4872	9	mind	mind	NN
1979	4872	10	when	when	WRB
1979	4872	11	using	use	VBG
1979	4872	12	leftovers	leftover	NNS
1979	4872	13	.	.	.
1979	4873	1	_	_	NNP
1979	4873	2	Know	Know	NNP
1979	4873	3	how	how	WRB
1979	4873	4	long	long	JJ
1979	4873	5	the	the	DT
1979	4873	6	food	food	NN
1979	4873	7	has	have	VBZ
1979	4873	8	been	be	VBN
1979	4873	9	held	hold	VBN
1979	4873	10	at	at	IN
1979	4873	11	room	room	NN
1979	4873	12	temperature	temperature	NN
1979	4873	13	.	.	.
1979	4874	1	The	the	DT
1979	4874	2	Department	Department	NNP
1979	4874	3	of	of	IN
1979	4874	4	Agriculture	Agriculture	NNP
1979	4874	5	recommends	recommend	VBZ
1979	4874	6	that	that	IN
1979	4874	7	you	-PRON-	PRP
1979	4874	8	throw	throw	VBP
1979	4874	9	food	food	NN
1979	4874	10	out	out	RP
1979	4874	11	if	if	IN
1979	4874	12	it	-PRON-	PRP
1979	4874	13	's	be	VBZ
1979	4874	14	of	of	IN
1979	4874	15	animal	animal	NN
1979	4874	16	origin	origin	NN
1979	4874	17	and	and	CC
1979	4874	18	if	if	IN
1979	4874	19	it	-PRON-	PRP
1979	4874	20	's	be	VBZ
1979	4874	21	been	be	VBN
1979	4874	22	left	leave	VBN
1979	4874	23	unrefrigerated	unrefrigerated	JJ
1979	4874	24	for	for	IN
1979	4874	25	more	more	JJR
1979	4874	26	than	than	IN
1979	4874	27	two	two	CD
1979	4874	28	hours	hour	NNS
1979	4874	29	.	.	.
1979	4875	1	I	-PRON-	PRP
1979	4875	2	've	have	VB
1979	4875	3	talked	talk	VBN
1979	4875	4	with	with	IN
1979	4875	5	some	some	DT
1979	4875	6	food	food	NN
1979	4875	7	scientists	scientist	NNS
1979	4875	8	,	,	,
1979	4875	9	however	however	RB
1979	4875	10	,	,	,
1979	4875	11	who	who	WP
1979	4875	12	feel	feel	VBP
1979	4875	13	that	that	IN
1979	4875	14	the	the	DT
1979	4875	15	USDA	USDA	NNP
1979	4875	16	two	two	CD
1979	4875	17	-	-	HYPH
1979	4875	18	hour	hour	NN
1979	4875	19	rule	rule	NN
1979	4875	20	is	be	VBZ
1979	4875	21	unnecessarily	unnecessarily	RB
1979	4875	22	strict	strict	JJ
1979	4875	23	.	.	.
1979	4876	1	They	-PRON-	PRP
1979	4876	2	say	say	VBP
1979	4876	3	that	that	IN
1979	4876	4	except	except	IN
1979	4876	5	for	for	IN
1979	4876	6	the	the	DT
1979	4876	7	at	at	IN
1979	4876	8	-	-	HYPH
1979	4876	9	risk	risk	NN
1979	4876	10	groups	group	NNS
1979	4876	11	,	,	,
1979	4876	12	(	(	-LRB-
1979	4876	13	infants	infant	NNS
1979	4876	14	,	,	,
1979	4876	15	the	the	DT
1979	4876	16	elderly	elderly	JJ
1979	4876	17	or	or	CC
1979	4876	18	those	those	DT
1979	4876	19	in	in	IN
1979	4876	20	poor	poor	JJ
1979	4876	21	health	health	NN
1979	4876	22	)	)	-RRB-
1979	4876	23	,	,	,
1979	4876	24	that	that	IN
1979	4876	25	you	-PRON-	PRP
1979	4876	26	can	can	MD
1979	4876	27	probably	probably	RB
1979	4876	28	still	still	RB
1979	4876	29	use	use	VB
1979	4876	30	chicken	chicken	NN
1979	4876	31	that	that	WDT
1979	4876	32	has	have	VBZ
1979	4876	33	been	be	VBN
1979	4876	34	kept	keep	VBN
1979	4876	35	at	at	IN
1979	4876	36	room	room	NN
1979	4876	37	temperature	temperature	NN
1979	4876	38	for	for	IN
1979	4876	39	a	a	DT
1979	4876	40	little	little	JJ
1979	4876	41	longer	long	JJR
1979	4876	42	than	than	IN
1979	4876	43	two	two	CD
1979	4876	44	hours	hour	NNS
1979	4876	45	,	,	,
1979	4876	46	maybe	maybe	RB
1979	4876	47	as	as	RB
1979	4876	48	long	long	JJ
1979	4876	49	as	as	IN
1979	4876	50	four	four	CD
1979	4876	51	hours	hour	NNS
1979	4876	52	.	.	.
1979	4877	1	Still	still	RB
1979	4877	2	,	,	,
1979	4877	3	they	-PRON-	PRP
1979	4877	4	agree	agree	VBP
1979	4877	5	that	that	IN
1979	4877	6	the	the	DT
1979	4877	7	longer	long	JJR
1979	4877	8	chicken	chicken	NN
1979	4877	9	is	be	VBZ
1979	4877	10	kept	keep	VBN
1979	4877	11	at	at	IN
1979	4877	12	room	room	NN
1979	4877	13	temperature	temperature	NN
1979	4877	14	,	,	,
1979	4877	15	the	the	DT
1979	4877	16	bigger	big	JJR
1979	4877	17	the	the	DT
1979	4877	18	chance	chance	NN
1979	4877	19	you	-PRON-	PRP
1979	4877	20	're	be	VBP
1979	4877	21	taking	take	VBG
1979	4877	22	.	.	.
1979	4878	1	Harmful	harmful	JJ
1979	4878	2	organisms	organism	NNS
1979	4878	3	can	can	MD
1979	4878	4	multiply	multiply	VB
1979	4878	5	rapidly	rapidly	RB
1979	4878	6	on	on	IN
1979	4878	7	food	food	NN
1979	4878	8	that	that	WDT
1979	4878	9	's	be	VBZ
1979	4878	10	held	hold	VBN
1979	4878	11	in	in	IN
1979	4878	12	the	the	DT
1979	4878	13	danger	danger	NN
1979	4878	14	zone	zone	NN
1979	4878	15	between	between	IN
1979	4878	16	40	40	CD
1979	4878	17	degrees	degree	NNS
1979	4878	18	and	and	CC
1979	4878	19	140	140	CD
1979	4878	20	degrees	degree	NNS
1979	4878	21	.	.	.
1979	4879	1	Personally	personally	RB
1979	4879	2	,	,	,
1979	4879	3	I	-PRON-	PRP
1979	4879	4	'm	be	VBP
1979	4879	5	in	in	IN
1979	4879	6	favor	favor	NN
1979	4879	7	of	of	IN
1979	4879	8	being	be	VBG
1979	4879	9	cautious	cautious	JJ
1979	4879	10	,	,	,
1979	4879	11	but	but	CC
1979	4879	12	I	-PRON-	PRP
1979	4879	13	thought	think	VBD
1979	4879	14	you	-PRON-	PRP
1979	4879	15	might	may	MD
1979	4879	16	like	like	VB
1979	4879	17	to	to	TO
1979	4879	18	know	know	VB
1979	4879	19	that	that	IN
1979	4879	20	there	there	EX
1979	4879	21	's	be	VBZ
1979	4879	22	more	more	JJR
1979	4879	23	than	than	IN
1979	4879	24	one	one	CD
1979	4879	25	view	view	NN
1979	4879	26	.	.	.
1979	4880	1	_	_	NNP
1979	4880	2	When	when	WRB
1979	4880	3	refrigerating	refrigerate	VBG
1979	4880	4	leftovers	leftover	NNS
1979	4880	5	,	,	,
1979	4880	6	break	break	VB
1979	4880	7	them	-PRON-	PRP
1979	4880	8	down	down	RP
1979	4880	9	into	into	IN
1979	4880	10	shallow	shallow	JJ
1979	4880	11	pans	pan	NNS
1979	4880	12	that	that	WDT
1979	4880	13	are	be	VBP
1979	4880	14	n't	not	RB
1979	4880	15	deeper	deep	JJR
1979	4880	16	than	than	IN
1979	4880	17	a	a	DT
1979	4880	18	couple	couple	NN
1979	4880	19	of	of	IN
1979	4880	20	inches	inch	NNS
1979	4880	21	.	.	.
1979	4881	1	If	if	IN
1979	4881	2	you	-PRON-	PRP
1979	4881	3	have	have	VBP
1979	4881	4	a	a	DT
1979	4881	5	deep	deep	JJ
1979	4881	6	pan	pan	NN
1979	4881	7	with	with	IN
1979	4881	8	lots	lot	NNS
1979	4881	9	of	of	IN
1979	4881	10	,	,	,
1979	4881	11	for	for	IN
1979	4881	12	example	example	NN
1979	4881	13	,	,	,
1979	4881	14	leftover	leftover	NNP
1979	4881	15	stuffing	stuffing	NN
1979	4881	16	,	,	,
1979	4881	17	it	-PRON-	PRP
1979	4881	18	could	could	MD
1979	4881	19	take	take	VB
1979	4881	20	too	too	RB
1979	4881	21	long	long	RB
1979	4881	22	for	for	IN
1979	4881	23	the	the	DT
1979	4881	24	food	food	NN
1979	4881	25	in	in	IN
1979	4881	26	the	the	DT
1979	4881	27	middle	middle	NN
1979	4881	28	to	to	TO
1979	4881	29	cool	cool	VB
1979	4881	30	down	down	RP
1979	4881	31	to	to	IN
1979	4881	32	40	40	CD
1979	4881	33	degrees	degree	NNS
1979	4881	34	.	.	.
1979	4882	1	_	_	XX
1979	4882	2	If	if	IN
1979	4882	3	you	-PRON-	PRP
1979	4882	4	're	be	VBP
1979	4882	5	not	not	RB
1979	4882	6	going	go	VBG
1979	4882	7	to	to	TO
1979	4882	8	eat	eat	VB
1979	4882	9	the	the	DT
1979	4882	10	leftover	leftover	NN
1979	4882	11	chicken	chicken	NN
1979	4882	12	within	within	IN
1979	4882	13	three	three	CD
1979	4882	14	days	day	NNS
1979	4882	15	,	,	,
1979	4882	16	freeze	freeze	VB
1979	4882	17	it	-PRON-	PRP
1979	4882	18	.	.	.
1979	4883	1	_	_	NNP
1979	4883	2	Do	do	VBP
1979	4883	3	n't	not	RB
1979	4883	4	store	store	VB
1979	4883	5	cooked	cook	VBN
1979	4883	6	chicken	chicken	NN
1979	4883	7	in	in	IN
1979	4883	8	the	the	DT
1979	4883	9	freezer	freezer	NN
1979	4883	10	for	for	IN
1979	4883	11	longer	long	JJR
1979	4883	12	than	than	IN
1979	4883	13	three	three	CD
1979	4883	14	months	month	NNS
1979	4883	15	.	.	.
1979	4884	1	Label	label	VB
1979	4884	2	it	-PRON-	PRP
1979	4884	3	so	so	IN
1979	4884	4	you	-PRON-	PRP
1979	4884	5	can	can	MD
1979	4884	6	keep	keep	VB
1979	4884	7	track	track	NN
1979	4884	8	of	of	IN
1979	4884	9	it	-PRON-	PRP
1979	4884	10	.	.	.
1979	4885	1	A	a	DT
1979	4885	2	California	California	NNP
1979	4885	3	home	home	NN
1979	4885	4	economist	economist	NN
1979	4885	5	friend	friend	NN
1979	4885	6	of	of	IN
1979	4885	7	mine	-PRON-	PRP
1979	4885	8	keeps	keep	VBZ
1979	4885	9	a	a	DT
1979	4885	10	running	running	JJ
1979	4885	11	log	log	NN
1979	4885	12	of	of	IN
1979	4885	13	what	what	WP
1979	4885	14	's	be	VBZ
1979	4885	15	in	in	IN
1979	4885	16	her	-PRON-	PRP$
1979	4885	17	freezer	freezer	NN
1979	4885	18	,	,	,
1979	4885	19	marking	mark	VBG
1979	4885	20	dishes	dish	NNS
1979	4885	21	when	when	WRB
1979	4885	22	they	-PRON-	PRP
1979	4885	23	are	be	VBP
1979	4885	24	removed	remove	VBN
1979	4885	25	.	.	.
1979	4886	1	This	this	DT
1979	4886	2	reduces	reduce	VBZ
1979	4886	3	the	the	DT
1979	4886	4	search	search	NN
1979	4886	5	time	time	NN
1979	4886	6	with	with	IN
1979	4886	7	the	the	DT
1979	4886	8	freezer	freezer	NN
1979	4886	9	open	open	JJ
1979	4886	10	,	,	,
1979	4886	11	and	and	CC
1979	4886	12	keeps	keep	VBZ
1979	4886	13	her	-PRON-	PRP
1979	4886	14	from	from	IN
1979	4886	15	losing	lose	VBG
1979	4886	16	track	track	NN
1979	4886	17	of	of	IN
1979	4886	18	what	what	WP
1979	4886	19	's	be	VBZ
1979	4886	20	in	in	RB
1979	4886	21	there	there	RB
1979	4886	22	.	.	.
1979	4887	1	_	_	NNP
1979	4887	2	Wrap	Wrap	NNP
1979	4887	3	leftovers	leftover	VBZ
1979	4887	4	tightly	tightly	RB
1979	4887	5	in	in	IN
1979	4887	6	moisture	moisture	NN
1979	4887	7	proof	proof	NN
1979	4887	8	wrapping	wrapping	NN
1979	4887	9	so	so	IN
1979	4887	10	as	as	IN
1979	4887	11	to	to	TO
1979	4887	12	prevent	prevent	VB
1979	4887	13	freezer	freezer	NN
1979	4887	14	burn	burn	NN
1979	4887	15	.	.	.
1979	4888	1	_	_	NNP
1979	4888	2	Think	Think	NNP
1979	4888	3	of	of	IN
1979	4888	4	ways	way	NNS
1979	4888	5	of	of	IN
1979	4888	6	working	work	VBG
1979	4888	7	leftovers	leftover	NNS
1979	4888	8	into	into	IN
1979	4888	9	your	-PRON-	PRP$
1979	4888	10	brown	brown	JJ
1979	4888	11	bag	bag	NN
1979	4888	12	lunches	lunch	NNS
1979	4888	13	.	.	.
1979	4889	1	Cold	cold	JJ
1979	4889	2	chicken	chicken	NN
1979	4889	3	makes	make	VBZ
1979	4889	4	a	a	DT
1979	4889	5	great	great	JJ
1979	4889	6	lunch	lunch	NN
1979	4889	7	.	.	.
1979	4890	1	Chicken	chicken	NN
1979	4890	2	soup	soup	NN
1979	4890	3	or	or	CC
1979	4890	4	stew	stew	NN
1979	4890	5	goes	go	VBZ
1979	4890	6	great	great	JJ
1979	4890	7	in	in	IN
1979	4890	8	a	a	DT
1979	4890	9	thermos	thermos	NN
1979	4890	10	.	.	.
1979	4891	1	If	if	IN
1979	4891	2	you	-PRON-	PRP
1979	4891	3	happen	happen	VBP
1979	4891	4	to	to	TO
1979	4891	5	be	be	VB
1979	4891	6	browsing	browse	VBG
1979	4891	7	in	in	IN
1979	4891	8	this	this	DT
1979	4891	9	chapter	chapter	NN
1979	4891	10	and	and	CC
1979	4891	11	find	find	VB
1979	4891	12	you	-PRON-	PRP
1979	4891	13	want	want	VBP
1979	4891	14	to	to	TO
1979	4891	15	make	make	VB
1979	4891	16	one	one	CD
1979	4891	17	of	of	IN
1979	4891	18	the	the	DT
1979	4891	19	recipes	recipe	NNS
1979	4891	20	but	but	CC
1979	4891	21	do	do	VBP
1979	4891	22	n't	not	RB
1979	4891	23	have	have	VB
1979	4891	24	any	any	DT
1979	4891	25	leftovers	leftover	NNS
1979	4891	26	handy	handy	JJ
1979	4891	27	,	,	,
1979	4891	28	you	-PRON-	PRP
1979	4891	29	can	can	MD
1979	4891	30	make	make	VB
1979	4891	31	some	some	DT
1979	4891	32	by	by	IN
1979	4891	33	:	:	:
1979	4891	34	1	1	CD
1979	4891	35	.	.	.
1979	4892	1	Baking	bake	VBG
1979	4892	2	a	a	DT
1979	4892	3	chicken	chicken	NN
1979	4892	4	.	.	.
1979	4893	1	Place	place	VB
1979	4893	2	whole	whole	JJ
1979	4893	3	chicken	chicken	NN
1979	4893	4	without	without	IN
1979	4893	5	any	any	DT
1979	4893	6	seasonings	seasoning	NNS
1979	4893	7	or	or	CC
1979	4893	8	coatings	coating	NNS
1979	4893	9	,	,	,
1979	4893	10	uncovered	uncover	VBN
1979	4893	11	in	in	IN
1979	4893	12	a	a	DT
1979	4893	13	350oF	350of	NN
1979	4893	14	oven	oven	NN
1979	4893	15	for	for	IN
1979	4893	16	approximately	approximately	RB
1979	4893	17	1	1	CD
1979	4893	18	hour	hour	NN
1979	4893	19	.	.	.
1979	4894	1	2	2	LS
1979	4894	2	.	.	.
1979	4895	1	Simmering	simmer	VBG
1979	4895	2	a	a	DT
1979	4895	3	whole	whole	JJ
1979	4895	4	chicken	chicken	NN
1979	4895	5	1	1	CD
1979	4895	6	chicken	chicken	NN
1979	4895	7	2	2	CD
1979	4895	8	cups	cup	NNS
1979	4895	9	water	water	NN
1979	4895	10	1	1	CD
1979	4895	11	teaspoon	teaspoon	NN
1979	4895	12	salt	salt	NN
1979	4895	13	or	or	CC
1979	4895	14	to	to	TO
1979	4895	15	taste	taste	VB
1979	4895	16	1/4	1/4	CD
1979	4895	17	teaspoon	teaspoon	NN
1979	4895	18	ground	ground	NN
1979	4895	19	pepper	pepper	NN
1979	4895	20	1	1	CD
1979	4895	21	onion	onion	NN
1979	4895	22	,	,	,
1979	4895	23	peeled	peel	VBN
1979	4895	24	and	and	CC
1979	4895	25	quartered	quarter	VBN
1979	4895	26	1	1	CD
1979	4895	27	stalk	stalk	NN
1979	4895	28	celery	celery	NN
1979	4895	29	,	,	,
1979	4895	30	halved	halve	VBD
1979	4895	31	1	1	CD
1979	4895	32	bay	bay	NN
1979	4895	33	leaf	leaf	NN
1979	4895	34	Put	Put	NNP
1979	4895	35	chicken	chicken	NN
1979	4895	36	in	in	IN
1979	4895	37	kettle	kettle	NN
1979	4895	38	or	or	CC
1979	4895	39	sauce	sauce	NN
1979	4895	40	pan	pan	NN
1979	4895	41	.	.	.
1979	4896	1	Add	add	VB
1979	4896	2	water	water	NN
1979	4896	3	and	and	CC
1979	4896	4	remaining	remain	VBG
1979	4896	5	ingredients	ingredient	NNS
1979	4896	6	.	.	.
1979	4897	1	Cover	cover	NN
1979	4897	2	and	and	CC
1979	4897	3	simmer	simmer	JJ
1979	4897	4	45	45	CD
1979	4897	5	minutes	minute	NNS
1979	4897	6	or	or	CC
1979	4897	7	until	until	IN
1979	4897	8	cooked	cook	VBN
1979	4897	9	through	through	RB
1979	4897	10	.	.	.
1979	4898	1	Save	save	VB
1979	4898	2	the	the	DT
1979	4898	3	broth	broth	NN
1979	4898	4	for	for	IN
1979	4898	5	sauces	sauce	NNS
1979	4898	6	or	or	CC
1979	4898	7	soup	soup	NN
1979	4898	8	bases	basis	NNS
1979	4898	9	.	.	.
1979	4899	1	3	3	LS
1979	4899	2	.	.	.
1979	4900	1	Simmering	simmer	VBG
1979	4900	2	parts	part	NNS
1979	4900	3	of	of	IN
1979	4900	4	a	a	DT
1979	4900	5	chicken	chicken	NN
1979	4900	6	using	use	VBG
1979	4900	7	the	the	DT
1979	4900	8	same	same	JJ
1979	4900	9	recipe	recipe	NN
1979	4900	10	as	as	IN
1979	4900	11	for	for	IN
1979	4900	12	whole	whole	JJ
1979	4900	13	chicken	chicken	NN
1979	4900	14	.	.	.
1979	4901	1	Boneless	boneless	NN
1979	4901	2	parts	part	NNS
1979	4901	3	cook	cook	VBP
1979	4901	4	fastest	fast	RBS
1979	4901	5	,	,	,
1979	4901	6	a	a	DT
1979	4901	7	small	small	JJ
1979	4901	8	breast	breast	NN
1979	4901	9	in	in	IN
1979	4901	10	15	15	CD
1979	4901	11	minutes	minute	NNS
1979	4901	12	,	,	,
1979	4901	13	a	a	DT
1979	4901	14	larger	large	JJR
1979	4901	15	roaster	roaster	NN
1979	4901	16	-	-	HYPH
1979	4901	17	size	size	NN
1979	4901	18	one	one	CD
1979	4901	19	in	in	IN
1979	4901	20	20	20	CD
1979	4901	21	to	to	IN
1979	4901	22	25	25	CD
1979	4901	23	,	,	,
1979	4901	24	and	and	CC
1979	4901	25	boneless	boneless	NN
1979	4901	26	roaster	roaster	NN
1979	4901	27	thighs	thigh	NNS
1979	4901	28	in	in	IN
1979	4901	29	30	30	CD
1979	4901	30	to	to	TO
1979	4901	31	40	40	CD
1979	4901	32	minutes	minute	NNS
1979	4901	33	.	.	.
1979	4902	1	PHOTO	photo	NN
1979	4902	2	:	:	:
1979	4902	3	3	3	CD
1979	4902	4	pies	pie	NNS
1979	4902	5	and	and	CC
1979	4902	6	1	1	CD
1979	4902	7	oblong	oblong	JJ
1979	4902	8	casserole	casserole	NN
1979	4902	9	CHICKEN	CHICKEN	NNS
1979	4902	10	POTPIES	potpie	NNS
1979	4902	11	REDISCOVERED	rediscovered	VB
1979	4902	12	One	one	CD
1979	4902	13	of	of	IN
1979	4902	14	the	the	DT
1979	4902	15	best	good	JJS
1979	4902	16	uses	use	NNS
1979	4902	17	for	for	IN
1979	4902	18	leftover	leftover	NN
1979	4902	19	chicken	chicken	NN
1979	4902	20	is	be	VBZ
1979	4902	21	chicken	chicken	NN
1979	4902	22	pot	pot	NN
1979	4902	23	pies	pie	NNS
1979	4902	24	.	.	.
1979	4903	1	Back	back	RB
1979	4903	2	in	in	IN
1979	4903	3	the	the	DT
1979	4903	4	days	day	NNS
1979	4903	5	of	of	IN
1979	4903	6	the	the	DT
1979	4903	7	Roman	roman	JJ
1979	4903	8	empire	empire	NN
1979	4903	9	,	,	,
1979	4903	10	potpies	potpie	NNS
1979	4903	11	were	be	VBD
1979	4903	12	banquet	banquet	NN
1979	4903	13	fare	fare	NN
1979	4903	14	,	,	,
1979	4903	15	often	often	RB
1979	4903	16	created	create	VBN
1979	4903	17	with	with	IN
1979	4903	18	surprises	surprise	NNS
1979	4903	19	-	-	:
1979	4903	20	even	even	RB
1979	4903	21	live	live	VBP
1979	4903	22	birds	bird	NNS
1979	4903	23	--	--	:
1979	4903	24	under	under	IN
1979	4903	25	the	the	DT
1979	4903	26	crust	crust	NN
1979	4903	27	.	.	.
1979	4904	1	During	during	IN
1979	4904	2	the	the	DT
1979	4904	3	time	time	NN
1979	4904	4	of	of	IN
1979	4904	5	Elizabeth	Elizabeth	NNP
1979	4904	6	I	I	NNP
1979	4904	7	,	,	,
1979	4904	8	English	English	NNP
1979	4904	9	cooks	cook	NNS
1979	4904	10	made	make	VBD
1979	4904	11	potpies	potpie	NNS
1979	4904	12	using	use	VBG
1979	4904	13	"	"	``
1979	4904	14	chicken	chicken	NN
1979	4904	15	peepers	peeper	NNS
1979	4904	16	,	,	,
1979	4904	17	"	"	``
1979	4904	18	tiny	tiny	JJ
1979	4904	19	chicks	chick	NNS
1979	4904	20	stuffed	stuff	VBN
1979	4904	21	with	with	IN
1979	4904	22	gooseberries	gooseberry	NNS
1979	4904	23	.	.	.
1979	4905	1	By	by	IN
1979	4905	2	the	the	DT
1979	4905	3	mid	mid	JJ
1979	4905	4	-	-	JJ
1979	4905	5	eighteenth	eighteenth	JJ
1979	4905	6	century	century	NN
1979	4905	7	,	,	,
1979	4905	8	an	an	DT
1979	4905	9	English	English	NNP
1979	4905	10	cookbook	cookbook	NN
1979	4905	11	included	include	VBD
1979	4905	12	a	a	DT
1979	4905	13	sort	sort	NN
1979	4905	14	of	of	IN
1979	4905	15	telescoping	telescope	VBG
1979	4905	16	pie	pie	NN
1979	4905	17	in	in	IN
1979	4905	18	which	which	WDT
1979	4905	19	five	five	CD
1979	4905	20	birds	bird	NNS
1979	4905	21	were	be	VBD
1979	4905	22	stuffed	stuff	VBN
1979	4905	23	one	one	CD
1979	4905	24	inside	inside	IN
1979	4905	25	another	another	DT
1979	4905	26	,	,	,
1979	4905	27	then	then	RB
1979	4905	28	wrapped	wrap	VBN
1979	4905	29	in	in	IN
1979	4905	30	dough	dough	NN
1979	4905	31	.	.	.
1979	4906	1	With	with	IN
1979	4906	2	a	a	DT
1979	4906	3	past	past	NN
1979	4906	4	like	like	IN
1979	4906	5	that	that	DT
1979	4906	6	,	,	,
1979	4906	7	it	-PRON-	PRP
1979	4906	8	is	be	VBZ
1979	4906	9	not	not	RB
1979	4906	10	surprising	surprising	JJ
1979	4906	11	that	that	IN
1979	4906	12	immigrants	immigrant	NNS
1979	4906	13	to	to	IN
1979	4906	14	America	America	NNP
1979	4906	15	brought	bring	VBD
1979	4906	16	an	an	DT
1979	4906	17	appreciation	appreciation	NN
1979	4906	18	for	for	IN
1979	4906	19	potpies	potpie	NNS
1979	4906	20	with	with	IN
1979	4906	21	them	-PRON-	PRP
1979	4906	22	.	.	.
1979	4907	1	When	when	WRB
1979	4907	2	settlers	settler	NNS
1979	4907	3	moved	move	VBD
1979	4907	4	West	West	NNP
1979	4907	5	,	,	,
1979	4907	6	so	so	RB
1979	4907	7	did	do	VBD
1979	4907	8	their	-PRON-	PRP$
1979	4907	9	potpie	potpie	JJ
1979	4907	10	recipes	recipe	NNS
1979	4907	11	,	,	,
1979	4907	12	which	which	WDT
1979	4907	13	they	-PRON-	PRP
1979	4907	14	adapted	adapt	VBD
1979	4907	15	to	to	IN
1979	4907	16	local	local	JJ
1979	4907	17	food	food	NN
1979	4907	18	styles	style	NNS
1979	4907	19	with	with	IN
1979	4907	20	new	new	JJ
1979	4907	21	ingredients	ingredient	NNS
1979	4907	22	and	and	CC
1979	4907	23	seasonings	seasoning	NNS
1979	4907	24	.	.	.
1979	4908	1	By	by	IN
1979	4908	2	this	this	DT
1979	4908	3	century	century	NN
1979	4908	4	,	,	,
1979	4908	5	chicken	chicken	NN
1979	4908	6	potpies	potpie	NNS
1979	4908	7	and	and	CC
1979	4908	8	"	"	``
1979	4908	9	meat	meat	NN
1979	4908	10	and	and	CC
1979	4908	11	taters	tater	NNS
1979	4908	12	"	"	''
1979	4908	13	variations	variation	NNS
1979	4908	14	had	have	VBD
1979	4908	15	become	become	VBN
1979	4908	16	as	as	RB
1979	4908	17	American	american	JJ
1979	4908	18	as	as	IN
1979	4908	19	corn	corn	NN
1979	4908	20	on	on	IN
1979	4908	21	the	the	DT
1979	4908	22	cob	cob	NN
1979	4908	23	.	.	.
1979	4909	1	They	-PRON-	PRP
1979	4909	2	were	be	VBD
1979	4909	3	thrifty	thrifty	JJ
1979	4909	4	foods	food	NNS
1979	4909	5	,	,	,
1979	4909	6	served	serve	VBD
1979	4909	7	at	at	IN
1979	4909	8	the	the	DT
1979	4909	9	kitchen	kitchen	NN
1979	4909	10	table	table	NN
1979	4909	11	and	and	CC
1979	4909	12	in	in	IN
1979	4909	13	"	"	``
1979	4909	14	home	home	NN
1979	4909	15	cooking	cooking	NN
1979	4909	16	"	"	''
1979	4909	17	diners	diner	VBZ
1979	4909	18	along	along	IN
1979	4909	19	country	country	NN
1979	4909	20	roads	road	NNS
1979	4909	21	.	.	.
1979	4910	1	Recently	recently	RB
1979	4910	2	,	,	,
1979	4910	3	nostalgia	nostalgia	NN
1979	4910	4	for	for	IN
1979	4910	5	homespun	homespun	NNP
1979	4910	6	cookery	cookery	NN
1979	4910	7	has	have	VBZ
1979	4910	8	meant	mean	VBN
1979	4910	9	a	a	DT
1979	4910	10	change	change	NN
1979	4910	11	in	in	IN
1979	4910	12	status	status	NN
1979	4910	13	for	for	IN
1979	4910	14	potpies	potpie	NNS
1979	4910	15	.	.	.
1979	4911	1	They	-PRON-	PRP
1979	4911	2	not	not	RB
1979	4911	3	only	only	RB
1979	4911	4	are	be	VBP
1979	4911	5	considered	consider	VBN
1979	4911	6	respectable	respectable	JJ
1979	4911	7	,	,	,
1979	4911	8	they	-PRON-	PRP
1979	4911	9	're	be	VBP
1979	4911	10	even	even	RB
1979	4911	11	"	"	``
1979	4911	12	trendy	trendy	JJ
1979	4911	13	,	,	,
1979	4911	14	"	"	''
1979	4911	15	often	often	RB
1979	4911	16	appearing	appear	VBG
1979	4911	17	on	on	IN
1979	4911	18	the	the	DT
1979	4911	19	menus	menu	NNS
1979	4911	20	of	of	IN
1979	4911	21	fashionable	fashionable	JJ
1979	4911	22	restaurants	restaurant	NNS
1979	4911	23	.	.	.
1979	4912	1	These	these	DT
1979	4912	2	are	be	VBP
1979	4912	3	perfect	perfect	JJ
1979	4912	4	recipes	recipe	NNS
1979	4912	5	in	in	IN
1979	4912	6	which	which	WDT
1979	4912	7	to	to	TO
1979	4912	8	use	use	VB
1979	4912	9	leftover	leftover	NN
1979	4912	10	chicken	chicken	NN
1979	4912	11	,	,	,
1979	4912	12	and	and	CC
1979	4912	13	if	if	IN
1979	4912	14	you	-PRON-	PRP
1979	4912	15	run	run	VBP
1979	4912	16	short	short	RB
1979	4912	17	of	of	IN
1979	4912	18	a	a	DT
1979	4912	19	particular	particular	JJ
1979	4912	20	vegetable	vegetable	NN
1979	4912	21	go	go	VB
1979	4912	22	ahead	ahead	RB
1979	4912	23	and	and	CC
1979	4912	24	substitute	substitute	VB
1979	4912	25	whatever	whatever	WDT
1979	4912	26	else	else	RB
1979	4912	27	looks	look	VBZ
1979	4912	28	good	good	JJ
1979	4912	29	.	.	.
1979	4913	1	In	in	IN
1979	4913	2	fact	fact	NN
1979	4913	3	,	,	,
1979	4913	4	you	-PRON-	PRP
1979	4913	5	can	can	MD
1979	4913	6	mix	mix	VB
1979	4913	7	and	and	CC
1979	4913	8	match	match	VB
1979	4913	9	and	and	CC
1979	4913	10	change	change	VB
1979	4913	11	the	the	DT
1979	4913	12	ingredients	ingredient	NNS
1979	4913	13	,	,	,
1979	4913	14	flavorings	flavoring	NNS
1979	4913	15	and	and	CC
1979	4913	16	toppings	topping	NNS
1979	4913	17	to	to	TO
1979	4913	18	suit	suit	VB
1979	4913	19	the	the	DT
1979	4913	20	mood	mood	NN
1979	4913	21	of	of	IN
1979	4913	22	the	the	DT
1979	4913	23	moment	moment	NN
1979	4913	24	.	.	.
1979	4914	1	To	to	TO
1979	4914	2	get	get	VB
1979	4914	3	you	-PRON-	PRP
1979	4914	4	started	start	VBN
1979	4914	5	,	,	,
1979	4914	6	here	here	RB
1979	4914	7	are	be	VBP
1979	4914	8	a	a	DT
1979	4914	9	few	few	JJ
1979	4914	10	guidelines	guideline	NNS
1979	4914	11	.	.	.
1979	4915	1	Tips	tip	NNS
1979	4915	2	for	for	IN
1979	4915	3	Making	make	VBG
1979	4915	4	old	old	JJ
1979	4915	5	-	-	HYPH
1979	4915	6	Fashioned	Fashioned	NNP
1979	4915	7	Chicken	Chicken	NNP
1979	4915	8	Potpies	Potpies	NNPS
1979	4915	9	_	_	NNP
1979	4915	10	Potpie	Potpie	NNP
1979	4915	11	fillings	filling	NNS
1979	4915	12	are	be	VBP
1979	4915	13	actually	actually	RB
1979	4915	14	stews	stew	NNS
1979	4915	15	or	or	CC
1979	4915	16	creamed	creamed	JJ
1979	4915	17	dishes	dish	NNS
1979	4915	18	inside	inside	IN
1979	4915	19	a	a	DT
1979	4915	20	crust	crust	NN
1979	4915	21	.	.	.
1979	4916	1	If	if	IN
1979	4916	2	you	-PRON-	PRP
1979	4916	3	want	want	VBP
1979	4916	4	you	-PRON-	PRP
1979	4916	5	can	can	MD
1979	4916	6	also	also	RB
1979	4916	7	serve	serve	VB
1979	4916	8	fillings	filling	NNS
1979	4916	9	over	over	IN
1979	4916	10	rice	rice	NN
1979	4916	11	,	,	,
1979	4916	12	noodles	noodle	NNS
1979	4916	13	,	,	,
1979	4916	14	toast	toast	NN
1979	4916	15	points	point	NNS
1979	4916	16	or	or	CC
1979	4916	17	party	party	NN
1979	4916	18	shells	shell	NNS
1979	4916	19	.	.	.
1979	4917	1	_	_	NNP
1979	4917	2	To	to	TO
1979	4917	3	prevent	prevent	VB
1979	4917	4	a	a	DT
1979	4917	5	soggy	soggy	JJ
1979	4917	6	bottom	bottom	JJ
1979	4917	7	crust	crust	NN
1979	4917	8	,	,	,
1979	4917	9	bake	bake	VBP
1979	4917	10	two	two	CD
1979	4917	11	-	-	HYPH
1979	4917	12	crust	crust	NN
1979	4917	13	pies	pie	NNS
1979	4917	14	on	on	IN
1979	4917	15	the	the	DT
1979	4917	16	bottom	bottom	JJ
1979	4917	17	shelf	shelf	NN
1979	4917	18	of	of	IN
1979	4917	19	a	a	DT
1979	4917	20	preheated	preheated	JJ
1979	4917	21	oven	oven	NN
1979	4917	22	and	and	CC
1979	4917	23	slit	slit	VB
1979	4917	24	the	the	DT
1979	4917	25	top	top	NN
1979	4917	26	to	to	TO
1979	4917	27	allow	allow	VB
1979	4917	28	steam	steam	NN
1979	4917	29	to	to	TO
1979	4917	30	escape	escape	VB
1979	4917	31	.	.	.
1979	4918	1	For	for	IN
1979	4918	2	decorative	decorative	JJ
1979	4918	3	slits	slit	NNS
1979	4918	4	,	,	,
1979	4918	5	use	use	VB
1979	4918	6	a	a	DT
1979	4918	7	favorite	favorite	JJ
1979	4918	8	hors	hors	NNP
1979	4918	9	d'oeuvre	d'oeuvre	NNP
1979	4918	10	or	or	CC
1979	4918	11	cookie	cookie	NNP
1979	4918	12	cutter	cutter	NN
1979	4918	13	.	.	.
1979	4919	1	Also	also	RB
1979	4919	2	space	space	NN
1979	4919	3	dumplings	dumpling	NNS
1979	4919	4	,	,	,
1979	4919	5	biscuits	biscuit	NNS
1979	4919	6	and	and	CC
1979	4919	7	other	other	JJ
1979	4919	8	toppings	topping	NNS
1979	4919	9	to	to	TO
1979	4919	10	allow	allow	VB
1979	4919	11	for	for	IN
1979	4919	12	steaming	steam	VBG
1979	4919	13	.	.	.
1979	4920	1	_	_	NNP
1979	4920	2	When	when	WRB
1979	4920	3	making	make	VBG
1979	4920	4	individual	individual	JJ
1979	4920	5	potpies	potpie	NNS
1979	4920	6	,	,	,
1979	4920	7	eliminating	eliminate	VBG
1979	4920	8	the	the	DT
1979	4920	9	bottom	bottom	JJ
1979	4920	10	crust	crust	NN
1979	4920	11	creates	create	VBZ
1979	4920	12	a	a	DT
1979	4920	13	better	well	JJR
1979	4920	14	proportion	proportion	NN
1979	4920	15	of	of	IN
1979	4920	16	filling	fill	VBG
1979	4920	17	to	to	IN
1979	4920	18	pastry	pastry	NN
1979	4920	19	.	.	.
1979	4921	1	One	one	CD
1979	4921	2	double	double	JJ
1979	4921	3	-	-	HYPH
1979	4921	4	crust	crust	NN
1979	4921	5	recipe	recipe	NN
1979	4921	6	for	for	IN
1979	4921	7	a	a	DT
1979	4921	8	9-inch	9-inch	CD
1979	4921	9	pie	pie	NN
1979	4921	10	plate	plate	NN
1979	4921	11	makes	make	VBZ
1979	4921	12	about	about	RB
1979	4921	13	8	8	CD
1979	4921	14	single	single	JJ
1979	4921	15	-	-	HYPH
1979	4921	16	crust	crust	NN
1979	4921	17	,	,	,
1979	4921	18	5-inch	5-inch	CD
1979	4921	19	tarts	tart	NNS
1979	4921	20	.	.	.
1979	4922	1	Reduce	reduce	VB
1979	4922	2	baking	baking	NN
1979	4922	3	time	time	NN
1979	4922	4	by	by	IN
1979	4922	5	10	10	CD
1979	4922	6	minutes	minute	NNS
1979	4922	7	.	.	.
1979	4923	1	_	_	NNP
1979	4923	2	For	for	IN
1979	4923	3	a	a	DT
1979	4923	4	different	different	JJ
1979	4923	5	flavor	flavor	NN
1979	4923	6	in	in	IN
1979	4923	7	biscuits	biscuit	NNS
1979	4923	8	,	,	,
1979	4923	9	crusts	crust	NNS
1979	4923	10	or	or	CC
1979	4923	11	potato	potato	NN
1979	4923	12	toppings	topping	NNS
1979	4923	13	,	,	,
1979	4923	14	crumble	crumble	JJ
1979	4923	15	in	in	IN
1979	4923	16	a	a	DT
1979	4923	17	few	few	JJ
1979	4923	18	tablespoonfuls	tablespoonful	NNS
1979	4923	19	of	of	IN
1979	4923	20	herbs	herb	NNS
1979	4923	21	or	or	CC
1979	4923	22	grated	grate	VBN
1979	4923	23	cheese	cheese	NN
1979	4923	24	.	.	.
1979	4924	1	_	_	NNP
1979	4924	2	Potpie	Potpie	NNP
1979	4924	3	fillings	filling	NNS
1979	4924	4	can	can	MD
1979	4924	5	be	be	VB
1979	4924	6	prepared	prepare	VBN
1979	4924	7	in	in	IN
1979	4924	8	advance	advance	NN
1979	4924	9	and	and	CC
1979	4924	10	refrigerated	refrigerate	VBD
1979	4924	11	,	,	,
1979	4924	12	but	but	CC
1979	4924	13	do	do	VBP
1979	4924	14	not	not	RB
1979	4924	15	pour	pour	VB
1979	4924	16	fillings	filling	NNS
1979	4924	17	into	into	IN
1979	4924	18	pastry	pastry	NN
1979	4924	19	shells	shell	NNS
1979	4924	20	until	until	IN
1979	4924	21	ready	ready	JJ
1979	4924	22	to	to	TO
1979	4924	23	bake	bake	VB
1979	4924	24	.	.	.
1979	4925	1	If	if	IN
1979	4925	2	you	-PRON-	PRP
1979	4925	3	plan	plan	VBP
1979	4925	4	to	to	TO
1979	4925	5	freeze	freeze	VB
1979	4925	6	a	a	DT
1979	4925	7	pie	pie	NN
1979	4925	8	for	for	IN
1979	4925	9	storage	storage	NN
1979	4925	10	,	,	,
1979	4925	11	eliminate	eliminate	VB
1979	4925	12	the	the	DT
1979	4925	13	bottom	bottom	JJ
1979	4925	14	crust	crust	NN
1979	4925	15	,	,	,
1979	4925	16	sealing	seal	VBG
1979	4925	17	the	the	DT
1979	4925	18	top	top	JJ
1979	4925	19	one	one	CD
1979	4925	20	over	over	IN
1979	4925	21	cooked	cooked	JJ
1979	4925	22	filling	filling	NN
1979	4925	23	.	.	.
1979	4926	1	Place	place	NN
1979	4926	2	in	in	IN
1979	4926	3	a	a	DT
1979	4926	4	plastic	plastic	JJ
1979	4926	5	bag	bag	NN
1979	4926	6	or	or	CC
1979	4926	7	wrap	wrap	VB
1979	4926	8	tightly	tightly	RB
1979	4926	9	with	with	IN
1979	4926	10	heavy	heavy	JJ
1979	4926	11	foil	foil	NN
1979	4926	12	.	.	.
1979	4927	1	Do	do	VBP
1979	4927	2	not	not	RB
1979	4927	3	defrost	defrost	VB
1979	4927	4	before	before	IN
1979	4927	5	baking	baking	NN
1979	4927	6	.	.	.
1979	4928	1	Preheat	preheat	VB
1979	4928	2	the	the	DT
1979	4928	3	oven	oven	NN
1979	4928	4	and	and	CC
1979	4928	5	add	add	VB
1979	4928	6	15	15	CD
1979	4928	7	minutes	minute	NNS
1979	4928	8	to	to	IN
1979	4928	9	cooking	cooking	NN
1979	4928	10	time	time	NN
1979	4928	11	.	.	.
1979	4929	1	CAJUN	CAJUN	NNS
1979	4929	2	PIEServes	pieserve	VBZ
1979	4929	3	4	4	CD
1979	4929	4	1/4	1/4	CD
1979	4929	5	pound	pound	NN
1979	4929	6	lean	lean	JJ
1979	4929	7	bacon	bacon	NN
1979	4929	8	Vegetable	Vegetable	NNP
1979	4929	9	oil	oil	NN
1979	4929	10	3	3	CD
1979	4929	11	tablespoons	tablespoon	NNS
1979	4929	12	flour	flour	NN
1979	4929	13	1/2	1/2	CD
1979	4929	14	cup	cup	NN
1979	4929	15	chopped	chop	VBN
1979	4929	16	onion	onion	NN
1979	4929	17	1/2	1/2	CD
1979	4929	18	cup	cup	NN
1979	4929	19	chopped	chop	VBD
1979	4929	20	green	green	JJ
1979	4929	21	pepper	pepper	NN
1979	4929	22	1/2	1/2	CD
1979	4929	23	cup	cup	NN
1979	4929	24	fresh	fresh	JJ
1979	4929	25	ripe	ripe	NN
1979	4929	26	or	or	CC
1979	4929	27	canned	canned	JJ
1979	4929	28	chopped	chop	VBD
1979	4929	29	tomatoes	tomato	NNS
1979	4929	30	2	2	CD
1979	4929	31	tablespoons	tablespoon	NNS
1979	4929	32	Worcestershire	Worcestershire	NNP
1979	4929	33	sauce	sauce	NN
1979	4929	34	4	4	CD
1979	4929	35	to	to	TO
1979	4929	36	12	12	CD
1979	4929	37	drops	drop	NNS
1979	4929	38	Tabasco	Tabasco	NNP
1979	4929	39	1	1	CD
1979	4929	40	-	-	HYPH
1979	4929	41	1/4	1/4	CD
1979	4929	42	cups	cup	NNS
1979	4929	43	water	water	NN
1979	4929	44	1	1	CD
1979	4929	45	teaspoon	teaspoon	NN
1979	4929	46	salt	salt	NN
1979	4929	47	or	or	CC
1979	4929	48	to	to	TO
1979	4929	49	taste	taste	VB
1979	4929	50	1	1	CD
1979	4929	51	package	package	NN
1979	4929	52	(	(	-LRB-
1979	4929	53	10	10	CD
1979	4929	54	ounces	ounce	NNS
1979	4929	55	)	)	-RRB-
1979	4929	56	frozen	freeze	VBN
1979	4929	57	succotash	succotash	NN
1979	4929	58	,	,	,
1979	4929	59	thawed	thaw	VBN
1979	4929	60	2	2	CD
1979	4929	61	cups	cup	NNS
1979	4929	62	cooked	cook	VBN
1979	4929	63	,	,	,
1979	4929	64	chopped	chop	VBN
1979	4929	65	chicken	chicken	NN
1979	4929	66	8	8	CD
1979	4929	67	to	to	TO
1979	4929	68	10	10	CD
1979	4929	69	ready	ready	JJ
1979	4929	70	to	to	TO
1979	4929	71	bake	bake	VB
1979	4929	72	buttermilk	buttermilk	NN
1979	4929	73	biscuits	biscuit	NNS
1979	4929	74	Grease	Grease	NNP
1979	4929	75	a	a	DT
1979	4929	76	deep	deep	JJ
1979	4929	77	9-inch	9-inch	CD
1979	4929	78	pie	pie	NN
1979	4929	79	plate	plate	NN
1979	4929	80	or	or	CC
1979	4929	81	ovenproof	ovenproof	JJ
1979	4929	82	dish	dish	NN
1979	4929	83	.	.	.
1979	4930	1	In	in	IN
1979	4930	2	large	large	JJ
1979	4930	3	,	,	,
1979	4930	4	heavy	heavy	JJ
1979	4930	5	skillet	skillet	NN
1979	4930	6	,	,	,
1979	4930	7	over	over	IN
1979	4930	8	medium	medium	NN
1979	4930	9	-	-	HYPH
1979	4930	10	high	high	JJ
1979	4930	11	heat	heat	NN
1979	4930	12	,	,	,
1979	4930	13	cook	cook	VB
1979	4930	14	bacon	bacon	NN
1979	4930	15	until	until	IN
1979	4930	16	crisp	crisp	NNS
1979	4930	17	.	.	.
1979	4931	1	Remove	remove	VB
1979	4931	2	bacon	bacon	NN
1979	4931	3	with	with	IN
1979	4931	4	a	a	DT
1979	4931	5	slotted	slot	VBN
1979	4931	6	spoon	spoon	NN
1979	4931	7	to	to	TO
1979	4931	8	drain	drain	VB
1979	4931	9	;	;	:
1979	4931	10	crumble	crumble	JJ
1979	4931	11	.	.	.
1979	4932	1	Pour	pour	NN
1979	4932	2	drippings	dripping	NNS
1979	4932	3	into	into	IN
1979	4932	4	a	a	DT
1979	4932	5	measuring	measure	VBG
1979	4932	6	cup	cup	NN
1979	4932	7	and	and	CC
1979	4932	8	add	add	VB
1979	4932	9	oil	oil	NN
1979	4932	10	to	to	TO
1979	4932	11	bring	bring	VB
1979	4932	12	to	to	IN
1979	4932	13	1/2	1/2	CD
1979	4932	14	cup	cup	NN
1979	4932	15	.	.	.
1979	4933	1	Return	return	VB
1979	4933	2	to	to	IN
1979	4933	3	skillet	skillet	NN
1979	4933	4	and	and	CC
1979	4933	5	stir	stir	VB
1979	4933	6	in	in	IN
1979	4933	7	flour	flour	NN
1979	4933	8	.	.	.
1979	4934	1	Cook	cook	VB
1979	4934	2	over	over	IN
1979	4934	3	medium	medium	JJ
1979	4934	4	heat	heat	NN
1979	4934	5	,	,	,
1979	4934	6	stirring	stir	VBG
1979	4934	7	constantly	constantly	RB
1979	4934	8	,	,	,
1979	4934	9	for	for	IN
1979	4934	10	5	5	CD
1979	4934	11	to	to	TO
1979	4934	12	10	10	CD
1979	4934	13	minutes	minute	NNS
1979	4934	14	or	or	CC
1979	4934	15	until	until	IN
1979	4934	16	well	well	RB
1979	4934	17	browned	brown	VBN
1979	4934	18	.	.	.
1979	4935	1	Add	add	VB
1979	4935	2	onions	onion	NNS
1979	4935	3	and	and	CC
1979	4935	4	cook	cook	VB
1979	4935	5	1	1	CD
1979	4935	6	minute	minute	NN
1979	4935	7	.	.	.
1979	4936	1	Stir	stir	VB
1979	4936	2	in	in	IN
1979	4936	3	green	green	JJ
1979	4936	4	peppers	pepper	NNS
1979	4936	5	,	,	,
1979	4936	6	tomatoes	tomato	NNS
1979	4936	7	,	,	,
1979	4936	8	sauces	sauce	NNS
1979	4936	9	,	,	,
1979	4936	10	and	and	CC
1979	4936	11	water	water	NN
1979	4936	12	;	;	:
1979	4936	13	season	season	NN
1979	4936	14	to	to	TO
1979	4936	15	taste	taste	VB
1979	4936	16	with	with	IN
1979	4936	17	salt	salt	NN
1979	4936	18	.	.	.
1979	4937	1	Simmer	simmer	NN
1979	4937	2	until	until	IN
1979	4937	3	slightly	slightly	RB
1979	4937	4	thickened	thicken	VBN
1979	4937	5	or	or	CC
1979	4937	6	about	about	RB
1979	4937	7	1	1	CD
1979	4937	8	to	to	TO
1979	4937	9	3	3	CD
1979	4937	10	minutes	minute	NNS
1979	4937	11	;	;	:
1979	4937	12	stir	stir	VB
1979	4937	13	in	in	IN
1979	4937	14	succotash	succotash	NNP
1979	4937	15	bacon	bacon	NN
1979	4937	16	and	and	CC
1979	4937	17	chicken	chicken	NN
1979	4937	18	.	.	.
1979	4938	1	Pour	pour	VB
1979	4938	2	into	into	IN
1979	4938	3	prepared	prepared	JJ
1979	4938	4	dish	dish	NN
1979	4938	5	.	.	.
1979	4939	1	Preheat	preheat	NN
1979	4939	2	oven	oven	VBD
1979	4939	3	to	to	IN
1979	4939	4	425oF.	425of.	CD
1979	4940	1	Place	place	NN
1979	4940	2	biscuits	biscuit	NNS
1979	4940	3	on	on	IN
1979	4940	4	top	top	NN
1979	4940	5	of	of	IN
1979	4940	6	filling	fill	VBG
1979	4940	7	with	with	IN
1979	4940	8	edges	edge	NNS
1979	4940	9	touching	touching	JJ
1979	4940	10	.	.	.
1979	4941	1	Bake	bake	VB
1979	4941	2	for	for	IN
1979	4941	3	15	15	CD
1979	4941	4	to	to	TO
1979	4941	5	20	20	CD
1979	4941	6	minutes	minute	NNS
1979	4941	7	or	or	CC
1979	4941	8	until	until	IN
1979	4941	9	filling	fill	VBG
1979	4941	10	is	be	VBZ
1979	4941	11	hot	hot	JJ
1979	4941	12	and	and	CC
1979	4941	13	biscuits	biscuit	NNS
1979	4941	14	are	be	VBP
1979	4941	15	golden	golden	JJ
1979	4941	16	brown	brown	JJ
1979	4941	17	.	.	.
1979	4942	1	CHICKEN	CHICKEN	NNP
1979	4942	2	HASH	HASH	NNP
1979	4942	3	PIEServes	pieserve	NNS
1979	4942	4	4	4	CD
1979	4942	5	2	2	CD
1979	4942	6	pounds	pound	NNS
1979	4942	7	(	(	-LRB-
1979	4942	8	4	4	CD
1979	4942	9	large	large	JJ
1979	4942	10	)	)	-RRB-
1979	4942	11	potatoes	potato	NNS
1979	4942	12	,	,	,
1979	4942	13	peeled	peel	VBN
1979	4942	14	and	and	CC
1979	4942	15	diced	dice	VBN
1979	4942	16	1	1	CD
1979	4942	17	cup	cup	NN
1979	4942	18	(	(	-LRB-
1979	4942	19	1/2	1/2	CD
1979	4942	20	pint	pint	NN
1979	4942	21	)	)	-RRB-
1979	4942	22	heavy	heavy	JJ
1979	4942	23	cream	cream	NN
1979	4942	24	,	,	,
1979	4942	25	divided	divide	VBD
1979	4942	26	6	6	CD
1979	4942	27	tablespoons	tablespoon	NNS
1979	4942	28	butter	butter	NN
1979	4942	29	or	or	CC
1979	4942	30	margarine	margarine	NN
1979	4942	31	,	,	,
1979	4942	32	divided	divide	VBD
1979	4942	33	Salt	salt	NN
1979	4942	34	and	and	CC
1979	4942	35	ground	ground	NN
1979	4942	36	pepper	pepper	NN
1979	4942	37	to	to	TO
1979	4942	38	taste	taste	VB
1979	4942	39	Pinch	Pinch	NNP
1979	4942	40	ground	ground	NN
1979	4942	41	nutmeg	nutmeg	NN
1979	4942	42	1	1	CD
1979	4942	43	cup	cup	NN
1979	4942	44	thinly	thinly	RB
1979	4942	45	sliced	slice	VBD
1979	4942	46	scallions	scallion	NNS
1979	4942	47	,	,	,
1979	4942	48	white	white	JJ
1979	4942	49	and	and	CC
1979	4942	50	tender	tender	JJ
1979	4942	51	green	green	JJ
1979	4942	52	parts	part	NNS
1979	4942	53	only	only	RB
1979	4942	54	1/2	1/2	CD
1979	4942	55	cup	cup	NN
1979	4942	56	chopped	chop	VBD
1979	4942	57	celery	celery	NN
1979	4942	58	2	2	CD
1979	4942	59	tablespoons	tablespoon	NNS
1979	4942	60	flour	flour	NN
1979	4942	61	1	1	CD
1979	4942	62	cup	cup	NN
1979	4942	63	chicken	chicken	NNP
1979	4942	64	broth	broth	NNP
1979	4942	65	3	3	CD
1979	4942	66	cups	cup	NNS
1979	4942	67	cooked	cook	VBN
1979	4942	68	,	,	,
1979	4942	69	chopped	chop	VBN
1979	4942	70	chicken	chicken	NN
1979	4942	71	3/4	3/4	CD
1979	4942	72	teaspoon	teaspoon	NN
1979	4942	73	chopped	chop	VBD
1979	4942	74	fresh	fresh	JJ
1979	4942	75	thyme	thyme	NNS
1979	4942	76	or	or	CC
1979	4942	77	1/4	1/4	CD
1979	4942	78	teaspoon	teaspoon	NN
1979	4942	79	dried	dry	VBD
1979	4942	80	4	4	CD
1979	4942	81	eggs	egg	NNS
1979	4942	82	2	2	CD
1979	4942	83	teaspoons	teaspoon	NNS
1979	4942	84	minced	mince	VBN
1979	4942	85	,	,	,
1979	4942	86	fresh	fresh	JJ
1979	4942	87	parsley	parsley	NN
1979	4942	88	,	,	,
1979	4942	89	optional	optional	JJ
1979	4942	90	Preheat	Preheat	NNP
1979	4942	91	oven	oven	VBD
1979	4942	92	to	to	IN
1979	4942	93	350F.	350f.	CD
1979	4943	1	Grease	grease	VB
1979	4943	2	a	a	DT
1979	4943	3	9-inch	9-inch	CD
1979	4943	4	pie	pie	NN
1979	4943	5	plate	plate	NN
1979	4943	6	or	or	CC
1979	4943	7	1	1	CD
1979	4943	8	-	-	HYPH
1979	4943	9	1/2-	1/2-	CD
1979	4943	10	quart	quart	NN
1979	4943	11	ovenproof	ovenproof	JJ
1979	4943	12	casserole	casserole	NN
1979	4943	13	.	.	.
1979	4944	1	Place	place	NN
1979	4944	2	potatoes	potato	NNS
1979	4944	3	in	in	IN
1979	4944	4	a	a	DT
1979	4944	5	large	large	JJ
1979	4944	6	saucepan	saucepan	NN
1979	4944	7	with	with	IN
1979	4944	8	enough	enough	JJ
1979	4944	9	water	water	NN
1979	4944	10	to	to	TO
1979	4944	11	cover	cover	VB
1979	4944	12	.	.	.
1979	4945	1	Salt	salt	NN
1979	4945	2	to	to	TO
1979	4945	3	taste	taste	VB
1979	4945	4	.	.	.
1979	4946	1	Bring	bring	VB
1979	4946	2	to	to	IN
1979	4946	3	a	a	DT
1979	4946	4	boil	boil	NN
1979	4946	5	over	over	IN
1979	4946	6	high	high	JJ
1979	4946	7	heat	heat	NN
1979	4946	8	.	.	.
1979	4947	1	Reduce	reduce	VB
1979	4947	2	heat	heat	NN
1979	4947	3	to	to	IN
1979	4947	4	low	low	JJ
1979	4947	5	and	and	CC
1979	4947	6	cook	cook	VB
1979	4947	7	until	until	IN
1979	4947	8	tender	tender	NN
1979	4947	9	,	,	,
1979	4947	10	about	about	RB
1979	4947	11	15	15	CD
1979	4947	12	minutes	minute	NNS
1979	4947	13	.	.	.
1979	4948	1	Drain	drain	NN
1979	4948	2	and	and	CC
1979	4948	3	mash	mash	NN
1979	4948	4	potatoes	potato	NNS
1979	4948	5	,	,	,
1979	4948	6	adding	add	VBG
1979	4948	7	1/4	1/4	CD
1979	4948	8	cup	cup	NN
1979	4948	9	cream	cream	NN
1979	4948	10	,	,	,
1979	4948	11	2	2	CD
1979	4948	12	tablespoons	tablespoon	NNS
1979	4948	13	butter	butter	NN
1979	4948	14	,	,	,
1979	4948	15	1/4	1/4	CD
1979	4948	16	teaspoon	teaspoon	NN
1979	4948	17	pepper	pepper	NN
1979	4948	18	,	,	,
1979	4948	19	nutmeg	nutmeg	NN
1979	4948	20	,	,	,
1979	4948	21	and	and	CC
1979	4948	22	salt	salt	NN
1979	4948	23	to	to	IN
1979	4948	24	taste	taste	NN
1979	4948	25	.	.	.
1979	4949	1	Cover	cover	NN
1979	4949	2	and	and	CC
1979	4949	3	set	set	VB
1979	4949	4	aside	aside	RB
1979	4949	5	.	.	.
1979	4950	1	In	in	IN
1979	4950	2	large	large	JJ
1979	4950	3	skillet	skillet	NN
1979	4950	4	over	over	IN
1979	4950	5	medium	medium	NN
1979	4950	6	-	-	HYPH
1979	4950	7	high	high	JJ
1979	4950	8	heat	heat	NN
1979	4950	9	,	,	,
1979	4950	10	melt	melt	NN
1979	4950	11	remaining	remain	VBG
1979	4950	12	butter	butter	NN
1979	4950	13	.	.	.
1979	4951	1	Saute	saute	JJ
1979	4951	2	scallions	scallion	NNS
1979	4951	3	and	and	CC
1979	4951	4	celery	celery	NN
1979	4951	5	in	in	IN
1979	4951	6	butter	butter	NN
1979	4951	7	for	for	IN
1979	4951	8	3	3	CD
1979	4951	9	minutes	minute	NNS
1979	4951	10	.	.	.
1979	4952	1	Whisk	whisk	NN
1979	4952	2	in	in	IN
1979	4952	3	flour	flour	NN
1979	4952	4	and	and	CC
1979	4952	5	cook	cook	NN
1979	4952	6	3	3	CD
1979	4952	7	minutes	minute	NNS
1979	4952	8	.	.	.
1979	4953	1	Add	add	VB
1979	4953	2	broth	broth	NN
1979	4953	3	and	and	CC
1979	4953	4	remaining	remain	VBG
1979	4953	5	3/4	3/4	CD
1979	4953	6	cup	cup	NN
1979	4953	7	cream	cream	NN
1979	4953	8	and	and	CC
1979	4953	9	heat	heat	NN
1979	4953	10	to	to	IN
1979	4953	11	boiling	boil	VBG
1979	4953	12	,	,	,
1979	4953	13	whisking	whisk	VBG
1979	4953	14	constantly	constantly	RB
1979	4953	15	.	.	.
1979	4954	1	Stir	stir	VB
1979	4954	2	in	in	IN
1979	4954	3	chicken	chicken	NN
1979	4954	4	,	,	,
1979	4954	5	thyme	thyme	NNS
1979	4954	6	,	,	,
1979	4954	7	1	1	CD
1979	4954	8	teaspoon	teaspoon	NN
1979	4954	9	salt	salt	NN
1979	4954	10	or	or	CC
1979	4954	11	to	to	TO
1979	4954	12	taste	taste	VB
1979	4954	13	,	,	,
1979	4954	14	and	and	CC
1979	4954	15	1/8	1/8	CD
1979	4954	16	teaspoon	teaspoon	NN
1979	4954	17	pepper	pepper	NN
1979	4954	18	.	.	.
1979	4955	1	Spread	Spread	VBN
1979	4955	2	chicken	chicken	NN
1979	4955	3	mixture	mixture	NN
1979	4955	4	on	on	IN
1979	4955	5	bottom	bottom	NN
1979	4955	6	of	of	IN
1979	4955	7	prepared	prepared	JJ
1979	4955	8	pie	pie	NN
1979	4955	9	plate	plate	NN
1979	4955	10	.	.	.
1979	4956	1	Pipe	pipe	NN
1979	4956	2	4	4	CD
1979	4956	3	potatoes	potato	NNS
1979	4956	4	rings	ring	NNS
1979	4956	5	on	on	IN
1979	4956	6	top	top	NN
1979	4956	7	of	of	IN
1979	4956	8	pie	pie	NN
1979	4956	9	or	or	CC
1979	4956	10	spread	spread	VB
1979	4956	11	potatoes	potato	NNS
1979	4956	12	over	over	IN
1979	4956	13	filling	fill	VBG
1979	4956	14	and	and	CC
1979	4956	15	make	make	VB
1979	4956	16	four	four	CD
1979	4956	17	depressions	depression	NNS
1979	4956	18	with	with	IN
1979	4956	19	the	the	DT
1979	4956	20	back	back	NN
1979	4956	21	of	of	IN
1979	4956	22	a	a	DT
1979	4956	23	spoon	spoon	NN
1979	4956	24	.	.	.
1979	4957	1	Bake	bake	VB
1979	4957	2	15	15	CD
1979	4957	3	minutes	minute	NNS
1979	4957	4	.	.	.
1979	4958	1	Remove	remove	VB
1979	4958	2	from	from	IN
1979	4958	3	oven	oven	NN
1979	4958	4	and	and	CC
1979	4958	5	carefully	carefully	RB
1979	4958	6	break	break	VB
1979	4958	7	eggs	egg	NNS
1979	4958	8	into	into	IN
1979	4958	9	rings	ring	NNS
1979	4958	10	or	or	CC
1979	4958	11	depressions	depression	NNS
1979	4958	12	.	.	.
1979	4959	1	Sprinkle	sprinkle	VB
1979	4959	2	with	with	IN
1979	4959	3	salt	salt	NN
1979	4959	4	and	and	CC
1979	4959	5	pepper	pepper	NN
1979	4959	6	,	,	,
1979	4959	7	if	if	IN
1979	4959	8	desired	desire	VBN
1979	4959	9	,	,	,
1979	4959	10	and	and	CC
1979	4959	11	return	return	VB
1979	4959	12	to	to	IN
1979	4959	13	oven	oven	NNP
1979	4959	14	for	for	IN
1979	4959	15	15	15	CD
1979	4959	16	minutes	minute	NNS
1979	4959	17	or	or	CC
1979	4959	18	until	until	IN
1979	4959	19	eggs	egg	NNS
1979	4959	20	are	be	VBP
1979	4959	21	set	set	VBN
1979	4959	22	to	to	TO
1979	4959	23	desired	desire	VBN
1979	4959	24	doneness	doneness	NN
1979	4959	25	.	.	.
1979	4960	1	Garnish	garnish	VB
1979	4960	2	with	with	IN
1979	4960	3	parsley	parsley	NN
1979	4960	4	and	and	CC
1979	4960	5	serve	serve	VB
1979	4960	6	immediately	immediately	RB
1979	4960	7	.	.	.
1979	4961	1	CHICKEN	CHICKEN	NNP
1979	4961	2	PIEServes	pieserve	VBZ
1979	4961	3	4	4	CD
1979	4961	4	In	in	IN
1979	4961	5	contrast	contrast	NN
1979	4961	6	to	to	IN
1979	4961	7	the	the	DT
1979	4961	8	recipe	recipe	NN
1979	4961	9	above	above	RB
1979	4961	10	for	for	IN
1979	4961	11	Chicken	Chicken	NNP
1979	4961	12	Hash	Hash	NNP
1979	4961	13	Pie	Pie	NNP
1979	4961	14	,	,	,
1979	4961	15	this	this	DT
1979	4961	16	may	may	MD
1979	4961	17	be	be	VB
1979	4961	18	one	one	CD
1979	4961	19	of	of	IN
1979	4961	20	the	the	DT
1979	4961	21	easiest	easy	JJS
1979	4961	22	chicken	chicken	NN
1979	4961	23	pie	pie	NN
1979	4961	24	recipes	recipe	NNS
1979	4961	25	there	there	EX
1979	4961	26	is	be	VBZ
1979	4961	27	.	.	.
1979	4962	1	Sprinkle	Sprinkle	NNP
1979	4962	2	grated	grate	VBN
1979	4962	3	Cheddar	Cheddar	NNP
1979	4962	4	cheese	cheese	NN
1979	4962	5	over	over	IN
1979	4962	6	the	the	DT
1979	4962	7	biscuits	biscuit	NNS
1979	4962	8	when	when	WRB
1979	4962	9	you	-PRON-	PRP
1979	4962	10	want	want	VBP
1979	4962	11	something	something	NN
1979	4962	12	different	different	JJ
1979	4962	13	.	.	.
1979	4963	1	2	2	CD
1979	4963	2	cups	cup	NNS
1979	4963	3	cooked	cook	VBN
1979	4963	4	chicken	chicken	NN
1979	4963	5	,	,	,
1979	4963	6	cut	cut	VBN
1979	4963	7	in	in	IN
1979	4963	8	chunks	chunk	NNS
1979	4963	9	2	2	CD
1979	4963	10	cans	can	NNS
1979	4963	11	(	(	-LRB-
1979	4963	12	10	10	CD
1979	4963	13	-	-	SYM
1979	4963	14	1/2-ounces	1/2-ounces	CD
1979	4963	15	each	each	DT
1979	4963	16	)	)	-RRB-
1979	4963	17	cream	cream	NN
1979	4963	18	of	of	IN
1979	4963	19	mushroom	mushroom	NN
1979	4963	20	soup	soup	NN
1979	4963	21	,	,	,
1979	4963	22	undiluted	undiluted	JJ
1979	4963	23	1/2	1/2	CD
1979	4963	24	cup	cup	NN
1979	4963	25	uncooked	uncooked	JJ
1979	4963	26	frozen	frozen	JJ
1979	4963	27	peas	pea	NNS
1979	4963	28	2	2	CD
1979	4963	29	raw	raw	JJ
1979	4963	30	carrots	carrot	NNS
1979	4963	31	,	,	,
1979	4963	32	sliced	slice	VBD
1979	4963	33	2	2	CD
1979	4963	34	tablespoons	tablespoon	NNS
1979	4963	35	finely	finely	RB
1979	4963	36	chopped	chop	VBD
1979	4963	37	onion	onion	NN
1979	4963	38	or	or	CC
1979	4963	39	1	1	CD
1979	4963	40	teaspoon	teaspoon	NN
1979	4963	41	instant	instant	JJ
1979	4963	42	minced	mince	VBN
1979	4963	43	onion	onion	NN
1979	4963	44	1	1	CD
1979	4963	45	tube	tube	NN
1979	4963	46	(	(	-LRB-
1979	4963	47	7	7	CD
1979	4963	48	and	and	CC
1979	4963	49	1/2	1/2	CD
1979	4963	50	ounces	ounce	NNS
1979	4963	51	)	)	-RRB-
1979	4963	52	prepared	prepare	VBN
1979	4963	53	biscuits	biscuit	NNS
1979	4963	54	Preheat	Preheat	NNP
1979	4963	55	oven	oven	VBD
1979	4963	56	to	to	IN
1979	4963	57	350oF.	350of.	CD
1979	4964	1	Mix	mix	VB
1979	4964	2	all	all	DT
1979	4964	3	ingredients	ingredient	NNS
1979	4964	4	except	except	IN
1979	4964	5	biscuits	biscuit	NNS
1979	4964	6	in	in	IN
1979	4964	7	baking	baking	NN
1979	4964	8	dish	dish	NN
1979	4964	9	.	.	.
1979	4965	1	Cover	cover	VB
1979	4965	2	with	with	IN
1979	4965	3	foil	foil	NN
1979	4965	4	and	and	CC
1979	4965	5	bake	bake	VBP
1979	4965	6	1	1	CD
1979	4965	7	hour	hour	NN
1979	4965	8	.	.	.
1979	4966	1	Remove	remove	VB
1979	4966	2	foil	foil	NN
1979	4966	3	.	.	.
1979	4967	1	Place	place	NN
1979	4967	2	biscuits	biscuit	NNS
1979	4967	3	on	on	IN
1979	4967	4	top	top	NN
1979	4967	5	of	of	IN
1979	4967	6	mixture	mixture	NN
1979	4967	7	.	.	.
1979	4968	1	Bake	Bake	NNP
1979	4968	2	,	,	,
1979	4968	3	uncovered	uncover	VBD
1979	4968	4	,	,	,
1979	4968	5	12	12	CD
1979	4968	6	minutes	minute	NNS
1979	4968	7	longer	long	RBR
1979	4968	8	or	or	CC
1979	4968	9	until	until	IN
1979	4968	10	biscuits	biscuit	NNS
1979	4968	11	are	be	VBP
1979	4968	12	brown	brown	JJ
1979	4968	13	.	.	.
1979	4969	1	CHICKEN	CHICKEN	NNP
1979	4969	2	TAMALE	TAMALE	NNP
1979	4969	3	PIE	PIE	NNP
1979	4969	4	(	(	-LRB-
1979	4969	5	Mexican	Mexican	NNP
1979	4969	6	)	)	-RRB-
1979	4969	7	Serves	serve	VBZ
1979	4969	8	8	8	CD
1979	4969	9	-	-	SYM
1979	4969	10	10	10	CD
1979	4969	11	Do	do	VBP
1979	4969	12	n't	not	RB
1979	4969	13	be	be	VB
1979	4969	14	alarmed	alarm	VBN
1979	4969	15	if	if	IN
1979	4969	16	the	the	DT
1979	4969	17	cornmeal	cornmeal	JJ
1979	4969	18	mixture	mixture	NN
1979	4969	19	gets	get	VBZ
1979	4969	20	lumpy$just	lumpy$just	TO
1979	4969	21	keep	keep	VB
1979	4969	22	stirring	stir	VBG
1979	4969	23	and	and	CC
1979	4969	24	cooking	cooking	NN
1979	4969	25	and	and	CC
1979	4969	26	the	the	DT
1979	4969	27	mixture	mixture	NN
1979	4969	28	will	will	MD
1979	4969	29	become	become	VB
1979	4969	30	consistently	consistently	RB
1979	4969	31	thick	thick	JJ
1979	4969	32	.	.	.
1979	4970	1	4	4	CD
1979	4970	2	tablespoons	tablespoon	NNS
1979	4970	3	butter	butter	NN
1979	4970	4	or	or	CC
1979	4970	5	margarine	margarine	NN
1979	4970	6	,	,	,
1979	4970	7	divided	divide	VBD
1979	4970	8	1	1	CD
1979	4970	9	cup	cup	NN
1979	4970	10	chopped	chop	VBN
1979	4970	11	onion	onion	NN
1979	4970	12	1	1	CD
1979	4970	13	clove	clove	NNP
1979	4970	14	garlic	garlic	NNP
1979	4970	15	,	,	,
1979	4970	16	minced	mince	VBD
1979	4970	17	2	2	CD
1979	4970	18	cups	cup	NNS
1979	4970	19	cooked	cook	VBN
1979	4970	20	chicken	chicken	NN
1979	4970	21	,	,	,
1979	4970	22	cut	cut	VBN
1979	4970	23	in	in	IN
1979	4970	24	cubes	cube	NNS
1979	4970	25	1	1	CD
1979	4970	26	can	can	NN
1979	4970	27	(	(	-LRB-
1979	4970	28	12-ounces	12-ounces	CD
1979	4970	29	)	)	-RRB-
1979	4970	30	tomato	tomato	NNP
1979	4970	31	puree	puree	NN
1979	4970	32	1	1	CD
1979	4970	33	tablespoon	tablespoon	NN
1979	4970	34	chili	chili	NNP
1979	4970	35	powder	powder	NNP
1979	4970	36	1	1	CD
1979	4970	37	cup	cup	NN
1979	4970	38	pitted	pit	VBN
1979	4970	39	and	and	CC
1979	4970	40	chopped	chop	VBN
1979	4970	41	ripe	ripe	JJ
1979	4970	42	olives	olive	NNS
1979	4970	43	1/2	1/2	CD
1979	4970	44	teaspoon	teaspoon	NN
1979	4970	45	ground	ground	NN
1979	4970	46	coriander	coriander	NN
1979	4970	47	seed	seed	NN
1979	4970	48	3	3	CD
1979	4970	49	teaspoons	teaspoon	NNS
1979	4970	50	salt	salt	NN
1979	4970	51	,	,	,
1979	4970	52	divided	divide	VBD
1979	4970	53	1/2	1/2	CD
1979	4970	54	teaspoon	teaspoon	NN
1979	4970	55	ground	ground	NN
1979	4970	56	pepper	pepper	NN
1979	4970	57	6	6	CD
1979	4970	58	cups	cup	NNS
1979	4970	59	chicken	chicken	NN
1979	4970	60	broth	broth	NN
1979	4970	61	,	,	,
1979	4970	62	divided	divide	VBD
1979	4970	63	2	2	CD
1979	4970	64	cups	cup	NNS
1979	4970	65	cornmeal	cornmeal	JJ
1979	4970	66	In	in	IN
1979	4970	67	a	a	DT
1979	4970	68	large	large	JJ
1979	4970	69	skillet	skillet	NN
1979	4970	70	over	over	IN
1979	4970	71	medium	medium	JJ
1979	4970	72	heat	heat	NNP
1979	4970	73	,	,	,
1979	4970	74	melt	melt	NN
1979	4970	75	1	1	CD
1979	4970	76	tablespoon	tablespoon	NN
1979	4970	77	butter	butter	NN
1979	4970	78	.	.	.
1979	4971	1	Add	add	VB
1979	4971	2	onion	onion	NN
1979	4971	3	and	and	CC
1979	4971	4	garlic	garlic	NN
1979	4971	5	and	and	CC
1979	4971	6	saute	saute	VB
1979	4971	7	for	for	IN
1979	4971	8	1	1	CD
1979	4971	9	minute	minute	NN
1979	4971	10	.	.	.
1979	4972	1	Add	add	NN
1979	4972	2	chicken	chicken	NN
1979	4972	3	,	,	,
1979	4972	4	tomato	tomato	NNP
1979	4972	5	puree	puree	NN
1979	4972	6	,	,	,
1979	4972	7	chili	chili	NN
1979	4972	8	powder	powder	NN
1979	4972	9	,	,	,
1979	4972	10	olives	olive	NNS
1979	4972	11	,	,	,
1979	4972	12	coriander	coriander	NN
1979	4972	13	,	,	,
1979	4972	14	1	1	CD
1979	4972	15	teaspoon	teaspoon	NN
1979	4972	16	of	of	IN
1979	4972	17	the	the	DT
1979	4972	18	salt	salt	NN
1979	4972	19	,	,	,
1979	4972	20	pepper	pepper	NN
1979	4972	21	and	and	CC
1979	4972	22	1/2	1/2	CD
1979	4972	23	cup	cup	NN
1979	4972	24	chicken	chicken	NN
1979	4972	25	broth	broth	NN
1979	4972	26	.	.	.
1979	4973	1	Cover	cover	NN
1979	4973	2	and	and	CC
1979	4973	3	simmer	simmer	JJ
1979	4973	4	15	15	CD
1979	4973	5	minutes	minute	NNS
1979	4973	6	.	.	.
1979	4974	1	Preheat	preheat	NN
1979	4974	2	oven	oven	VBD
1979	4974	3	to	to	IN
1979	4974	4	325oF.	325of.	CD
1979	4975	1	Bring	bring	VB
1979	4975	2	remaining	remain	VBG
1979	4975	3	broth	broth	NN
1979	4975	4	to	to	IN
1979	4975	5	a	a	DT
1979	4975	6	boil	boil	NN
1979	4975	7	in	in	IN
1979	4975	8	large	large	JJ
1979	4975	9	saucepan	saucepan	NN
1979	4975	10	.	.	.
1979	4976	1	Add	add	VB
1979	4976	2	salt	salt	NN
1979	4976	3	and	and	CC
1979	4976	4	butter	butter	NN
1979	4976	5	.	.	.
1979	4977	1	Stir	stir	VB
1979	4977	2	in	in	IN
1979	4977	3	cornmeal	cornmeal	NN
1979	4977	4	.	.	.
1979	4978	1	Cook	cook	VB
1979	4978	2	at	at	IN
1979	4978	3	low	low	JJ
1979	4978	4	heat	heat	NN
1979	4978	5	15	15	CD
1979	4978	6	minutes	minute	NNS
1979	4978	7	,	,	,
1979	4978	8	stirring	stir	VBG
1979	4978	9	constantly	constantly	RB
1979	4978	10	.	.	.
1979	4979	1	Line	line	VB
1979	4979	2	a	a	DT
1979	4979	3	large	large	JJ
1979	4979	4	shallow	shallow	JJ
1979	4979	5	baking	baking	NN
1979	4979	6	dish	dish	NN
1979	4979	7	with	with	IN
1979	4979	8	half	half	NN
1979	4979	9	of	of	IN
1979	4979	10	the	the	DT
1979	4979	11	cornmeal	cornmeal	JJ
1979	4979	12	mixture	mixture	NN
1979	4979	13	.	.	.
1979	4980	1	Pour	pour	VB
1979	4980	2	in	in	IN
1979	4980	3	chicken	chicken	NN
1979	4980	4	mixture	mixture	NN
1979	4980	5	.	.	.
1979	4981	1	Cover	cover	VB
1979	4981	2	with	with	IN
1979	4981	3	remaining	remain	VBG
1979	4981	4	cornmeal	cornmeal	JJ
1979	4981	5	mixture	mixture	NN
1979	4981	6	.	.	.
1979	4982	1	Bake	bake	VB
1979	4982	2	for	for	IN
1979	4982	3	1	1	CD
1979	4982	4	1/2	1/2	CD
1979	4982	5	hours	hour	NNS
1979	4982	6	.	.	.
1979	4983	1	EMPANADA	EMPANADA	NNP
1979	4983	2	PIEServes	pieserve	NNS
1979	4983	3	4	4	CD
1979	4983	4	This	this	DT
1979	4983	5	is	be	VBZ
1979	4983	6	a	a	DT
1979	4983	7	South	south	JJ
1979	4983	8	American	american	JJ
1979	4983	9	version	version	NN
1979	4983	10	of	of	IN
1979	4983	11	chicken	chicken	NN
1979	4983	12	pot	pot	NN
1979	4983	13	pie	pie	NN
1979	4983	14	.	.	.
1979	4984	1	2	2	CD
1979	4984	2	cups	cup	NNS
1979	4984	3	flour	flour	NN
1979	4984	4	3/4	3/4	CD
1979	4984	5	teaspoon	teaspoon	NN
1979	4984	6	salt	salt	NN
1979	4984	7	or	or	CC
1979	4984	8	to	to	TO
1979	4984	9	taste	taste	VB
1979	4984	10	8	8	CD
1979	4984	11	tablespoons	tablespoon	NNS
1979	4984	12	(	(	-LRB-
1979	4984	13	1	1	CD
1979	4984	14	stick	stick	NN
1979	4984	15	)	)	-RRB-
1979	4984	16	butter	butter	NN
1979	4984	17	or	or	CC
1979	4984	18	margarine	margarine	NN
1979	4984	19	,	,	,
1979	4984	20	divided	divide	VBD
1979	4984	21	2	2	CD
1979	4984	22	tablespoons	tablespoon	NNS
1979	4984	23	lard	lard	NN
1979	4984	24	or	or	CC
1979	4984	25	shortening	shorten	VBG
1979	4984	26	About	about	RB
1979	4984	27	1/3	1/3	CD
1979	4984	28	cup	cup	NN
1979	4984	29	ice	ice	NN
1979	4984	30	-	-	HYPH
1979	4984	31	cold	cold	JJ
1979	4984	32	water	water	NN
1979	4984	33	1/2	1/2	CD
1979	4984	34	cup	cup	NN
1979	4984	35	thinly	thinly	RB
1979	4984	36	sliced	slice	VBD
1979	4984	37	onion	onion	NN
1979	4984	38	1	1	CD
1979	4984	39	cup	cup	NN
1979	4984	40	thinly	thinly	RB
1979	4984	41	sliced	slice	VBD
1979	4984	42	green	green	JJ
1979	4984	43	pepper	pepper	NN
1979	4984	44	1	1	CD
1979	4984	45	hot	hot	JJ
1979	4984	46	green	green	JJ
1979	4984	47	chili	chili	NN
1979	4984	48	pepper	pepper	NN
1979	4984	49	,	,	,
1979	4984	50	chopped	chop	VBN
1979	4984	51	(	(	-LRB-
1979	4984	52	optional	optional	JJ
1979	4984	53	)	)	-RRB-
1979	4984	54	1/2	1/2	CD
1979	4984	55	cup	cup	NN
1979	4984	56	pitted	pit	VBD
1979	4984	57	green	green	JJ
1979	4984	58	olives	olive	NNS
1979	4984	59	,	,	,
1979	4984	60	sliced	slice	VBN
1979	4984	61	into	into	IN
1979	4984	62	rounds	round	NNS
1979	4984	63	1	1	CD
1979	4984	64	cup	cup	NN
1979	4984	65	raisins	raisin	NNS
1979	4984	66	1/4	1/4	CD
1979	4984	67	cup	cup	NN
1979	4984	68	cider	cider	NN
1979	4984	69	vinegar	vinegar	NN
1979	4984	70	1	1	CD
1979	4984	71	cup	cup	NN
1979	4984	72	chopped	chop	VBD
1979	4984	73	fresh	fresh	JJ
1979	4984	74	or	or	CC
1979	4984	75	stewed	stew	VBN
1979	4984	76	tomatoes	tomato	NNS
1979	4984	77	1	1	CD
1979	4984	78	tablespoon	tablespoon	NN
1979	4984	79	tomato	tomato	NNP
1979	4984	80	paste	paste	NNP
1979	4984	81	1/8	1/8	CD
1979	4984	82	teaspoon	teaspoon	NN
1979	4984	83	ground	ground	NNP
1979	4984	84	cinnamon	cinnamon	NNP
1979	4984	85	1/2	1/2	CD
1979	4984	86	teaspoon	teaspoon	NN
1979	4984	87	salt	salt	NN
1979	4984	88	or	or	CC
1979	4984	89	to	to	TO
1979	4984	90	taste	taste	VB
1979	4984	91	3	3	CD
1979	4984	92	cups	cup	NNS
1979	4984	93	cooked	cook	VBN
1979	4984	94	,	,	,
1979	4984	95	diced	dice	VBN
1979	4984	96	chicken	chicken	NN
1979	4984	97	1	1	CD
1979	4984	98	egg	egg	NN
1979	4984	99	,	,	,
1979	4984	100	beaten	beat	VBN
1979	4984	101	Pastry	Pastry	NNP
1979	4984	102	In	in	IN
1979	4984	103	a	a	DT
1979	4984	104	small	small	JJ
1979	4984	105	bowl	bowl	NN
1979	4984	106	,	,	,
1979	4984	107	combine	combine	VB
1979	4984	108	flour	flour	NN
1979	4984	109	and	and	CC
1979	4984	110	salt	salt	NN
1979	4984	111	.	.	.
1979	4985	1	With	with	IN
1979	4985	2	pastry	pastry	NN
1979	4985	3	blender	blender	NN
1979	4985	4	or	or	CC
1979	4985	5	2	2	CD
1979	4985	6	knives	knife	NNS
1979	4985	7	,	,	,
1979	4985	8	cut	cut	VBN
1979	4985	9	in	in	IN
1979	4985	10	6	6	CD
1979	4985	11	tablespoons	tablespoon	NNS
1979	4985	12	butter	butter	NN
1979	4985	13	and	and	CC
1979	4985	14	lard	lard	NN
1979	4985	15	until	until	IN
1979	4985	16	mixture	mixture	NN
1979	4985	17	resembles	resemble	VBZ
1979	4985	18	coarse	coarse	JJ
1979	4985	19	crumbs	crumb	NNS
1979	4985	20	.	.	.
1979	4986	1	Gradually	gradually	RB
1979	4986	2	stir	stir	VB
1979	4986	3	in	in	IN
1979	4986	4	water	water	NN
1979	4986	5	until	until	IN
1979	4986	6	dough	dough	NN
1979	4986	7	forms	form	VBZ
1979	4986	8	a	a	DT
1979	4986	9	ball	ball	NN
1979	4986	10	;	;	:
1979	4986	11	do	do	VB
1979	4986	12	not	not	RB
1979	4986	13	overmix	overmix	JJ
1979	4986	14	.	.	.
1979	4987	1	Preheat	preheat	NN
1979	4987	2	oven	oven	VBD
1979	4987	3	to	to	IN
1979	4987	4	425F	425f	CD
1979	4987	5	and	and	CC
1979	4987	6	grease	grease	VB
1979	4987	7	a	a	DT
1979	4987	8	deep	deep	JJ
1979	4987	9	9-inch	9-inch	CD
1979	4987	10	pie	pie	NN
1979	4987	11	plate	plate	NN
1979	4987	12	or	or	CC
1979	4987	13	ovenproof	ovenproof	JJ
1979	4987	14	dish	dish	NN
1979	4987	15	.	.	.
1979	4988	1	Roll	roll	VB
1979	4988	2	out	out	RP
1979	4988	3	2/3	2/3	CD
1979	4988	4	of	of	IN
1979	4988	5	the	the	DT
1979	4988	6	pastry	pastry	NN
1979	4988	7	and	and	CC
1979	4988	8	use	use	VBP
1979	4988	9	to	to	TO
1979	4988	10	line	line	VB
1979	4988	11	bottom	bottom	NN
1979	4988	12	of	of	IN
1979	4988	13	pie	pie	NN
1979	4988	14	plate	plate	NN
1979	4988	15	.	.	.
1979	4989	1	Pierce	pierce	VB
1979	4989	2	well	well	RB
1979	4989	3	with	with	IN
1979	4989	4	a	a	DT
1979	4989	5	fork	fork	NN
1979	4989	6	.	.	.
1979	4990	1	Roll	roll	NN
1979	4990	2	remaining	remain	VBG
1979	4990	3	pastry	pastry	NN
1979	4990	4	to	to	IN
1979	4990	5	1/8-inch	1/8-inch	CD
1979	4990	6	thickness	thickness	NN
1979	4990	7	for	for	IN
1979	4990	8	top	top	JJ
1979	4990	9	crust	crust	NN
1979	4990	10	.	.	.
1979	4991	1	(	(	-LRB-
1979	4991	2	Pastry	pastry	NN
1979	4991	3	can	can	MD
1979	4991	4	be	be	VB
1979	4991	5	prepared	prepare	VBN
1979	4991	6	ahead	ahead	RB
1979	4991	7	and	and	CC
1979	4991	8	refrigerated	refrigerate	VBN
1979	4991	9	until	until	IN
1979	4991	10	filling	fill	VBG
1979	4991	11	is	be	VBZ
1979	4991	12	ready	ready	JJ
1979	4991	13	.	.	.
1979	4991	14	)	)	-RRB-
1979	4992	1	Filling	fill	VBG
1979	4992	2	In	in	IN
1979	4992	3	medium	medium	JJ
1979	4992	4	-	-	HYPH
1979	4992	5	sized	sized	JJ
1979	4992	6	saucepan	saucepan	NN
1979	4992	7	over	over	IN
1979	4992	8	medium	medium	NN
1979	4992	9	-	-	HYPH
1979	4992	10	high	high	JJ
1979	4992	11	heat	heat	NN
1979	4992	12	,	,	,
1979	4992	13	melt	melt	NN
1979	4992	14	remaining	remain	VBG
1979	4992	15	butter	butter	NN
1979	4992	16	.	.	.
1979	4993	1	Add	add	VB
1979	4993	2	onion	onion	NN
1979	4993	3	and	and	CC
1979	4993	4	pepper	pepper	NN
1979	4993	5	;	;	:
1979	4993	6	saute	saute	VB
1979	4993	7	for	for	IN
1979	4993	8	3	3	CD
1979	4993	9	minutes	minute	NNS
1979	4993	10	or	or	CC
1979	4993	11	until	until	IN
1979	4993	12	softened	soften	VBN
1979	4993	13	.	.	.
1979	4994	1	Add	add	VB
1979	4994	2	olives	olive	NNS
1979	4994	3	,	,	,
1979	4994	4	raisins	raisin	NNS
1979	4994	5	,	,	,
1979	4994	6	vinegar	vinegar	NN
1979	4994	7	,	,	,
1979	4994	8	tomatoes	tomato	NNS
1979	4994	9	and	and	CC
1979	4994	10	tomato	tomato	NNP
1979	4994	11	paste	paste	NNP
1979	4994	12	and	and	CC
1979	4994	13	cook	cook	NN
1979	4994	14	5	5	CD
1979	4994	15	minutes	minute	NNS
1979	4994	16	.	.	.
1979	4995	1	Season	season	NN
1979	4995	2	with	with	IN
1979	4995	3	cinnamon	cinnamon	NN
1979	4995	4	and	and	CC
1979	4995	5	salt	salt	NN
1979	4995	6	;	;	:
1979	4995	7	stir	stir	NN
1979	4995	8	in	in	IN
1979	4995	9	chicken	chicken	NN
1979	4995	10	.	.	.
1979	4996	1	Spread	Spread	VBN
1979	4996	2	chicken	chicken	NN
1979	4996	3	mixture	mixture	NN
1979	4996	4	in	in	IN
1979	4996	5	prepared	prepare	VBN
1979	4996	6	pie	pie	NN
1979	4996	7	plate	plate	NN
1979	4996	8	and	and	CC
1979	4996	9	top	top	NN
1979	4996	10	with	with	IN
1979	4996	11	pastry	pastry	NN
1979	4996	12	.	.	.
1979	4997	1	Flute	flute	NN
1979	4997	2	edges	edge	NNS
1979	4997	3	,	,	,
1979	4997	4	cut	cut	VBD
1979	4997	5	decorative	decorative	JJ
1979	4997	6	slits	slit	NNS
1979	4997	7	in	in	IN
1979	4997	8	top	top	NN
1979	4997	9	,	,	,
1979	4997	10	and	and	CC
1979	4997	11	brush	brush	NN
1979	4997	12	with	with	IN
1979	4997	13	beaten	beat	VBN
1979	4997	14	egg	egg	NN
1979	4997	15	.	.	.
1979	4998	1	Bake	bake	VB
1979	4998	2	on	on	IN
1979	4998	3	bottom	bottom	JJ
1979	4998	4	shelf	shelf	NN
1979	4998	5	of	of	IN
1979	4998	6	oven	oven	VBN
1979	4998	7	30	30	CD
1979	4998	8	minutes	minute	NNS
1979	4998	9	or	or	CC
1979	4998	10	until	until	IN
1979	4998	11	browned	brown	VBN
1979	4998	12	.	.	.
1979	4999	1	FANCY	fancy	JJ
1979	4999	2	CHICKEN	CHICKEN	NNS
1979	4999	3	PUFF	PUFF	NNP
1979	4999	4	PIEServes	pieserve	NNS
1979	4999	5	4	4	CD
1979	4999	6	4	4	CD
1979	4999	7	tablespoons	tablespoon	NNS
1979	4999	8	butter	butter	NN
1979	4999	9	or	or	CC
1979	4999	10	margarine	margarine	NN
1979	4999	11	1/4	1/4	CD
1979	4999	12	cup	cup	NN
1979	4999	13	chopped	chop	VBN
1979	4999	14	shallots	shallot	NNS
1979	4999	15	or	or	CC
1979	4999	16	scallions	scallion	NNS
1979	4999	17	1/4	1/4	CD
1979	4999	18	cup	cup	NN
1979	4999	19	flour	flour	NN
1979	4999	20	1	1	CD
1979	4999	21	cup	cup	NN
1979	4999	22	chicken	chicken	NNP
1979	4999	23	broth	broth	NNP
1979	4999	24	1/4	1/4	CD
1979	4999	25	cup	cup	NN
1979	4999	26	dry	dry	JJ
1979	4999	27	sherry	sherry	NN
1979	4999	28	Salt	Salt	NNP
1979	4999	29	to	to	TO
1979	4999	30	taste	taste	VB
1979	4999	31	1/8	1/8	CD
1979	4999	32	teaspoon	teaspoon	NN
1979	4999	33	ground	ground	NN
1979	4999	34	white	white	JJ
1979	4999	35	pepper	pepper	NN
1979	4999	36	Pinch	Pinch	NNP
1979	4999	37	nutmeg	nutmeg	NN
1979	4999	38	1/4	1/4	CD
1979	4999	39	pound	pound	NN
1979	4999	40	ham	ham	NN
1979	4999	41	,	,	,
1979	4999	42	in	in	IN
1979	4999	43	1/4-inch	1/4-inch	CD
1979	4999	44	by	by	IN
1979	4999	45	2-inch	2-inch	CD
1979	4999	46	strips	strip	NNS
1979	4999	47	3	3	CD
1979	4999	48	cups	cup	NNS
1979	4999	49	cooked	cook	VBN
1979	4999	50	chicken	chicken	NN
1979	4999	51	,	,	,
1979	4999	52	cut	cut	VBN
1979	4999	53	in	in	IN
1979	4999	54	1/4-inch	1/4-inch	CD
1979	4999	55	by	by	IN
1979	4999	56	2-inch	2-inch	CD
1979	4999	57	strips	strip	NNS
1979	4999	58	1	1	CD
1979	4999	59	-	-	SYM
1979	4999	60	1/2	1/2	CD
1979	4999	61	cups	cup	NNS
1979	4999	62	fresh	fresh	JJ
1979	4999	63	,	,	,
1979	4999	64	or	or	CC
1979	4999	65	a	a	DT
1979	4999	66	package	package	NN
1979	4999	67	(	(	-LRB-
1979	4999	68	10	10	CD
1979	4999	69	ounces	ounce	NNS
1979	4999	70	)	)	-RRB-
1979	4999	71	frozen	freeze	VBN
1979	4999	72	,	,	,
1979	4999	73	asparagus	asparagus	NNP
1979	4999	74	,	,	,
1979	4999	75	cooked	cook	VBN
1979	4999	76	tender	tender	NN
1979	4999	77	-	-	HYPH
1979	4999	78	crisp	crisp	NNS
1979	4999	79	and	and	CC
1979	4999	80	cut	cut	VBD
1979	4999	81	in	in	IN
1979	4999	82	2-inch	2-inch	CD
1979	4999	83	pieces	piece	NNS
1979	4999	84	1	1	CD
1979	4999	85	cup	cup	NN
1979	4999	86	(	(	-LRB-
1979	4999	87	1/2	1/2	CD
1979	4999	88	pint	pint	NN
1979	4999	89	)	)	-RRB-
1979	4999	90	heavy	heavy	JJ
1979	4999	91	cream	cream	NN
1979	4999	92	Chilled	chill	VBN
1979	4999	93	flaky	flaky	JJ
1979	4999	94	pastry	pastry	NN
1979	4999	95	for	for	IN
1979	4999	96	a	a	DT
1979	4999	97	1-crust	1-crust	CD
1979	4999	98	pie	pie	NN
1979	4999	99	or	or	CC
1979	4999	100	1	1	CD
1979	4999	101	sheet	sheet	NN
1979	4999	102	frozen	frozen	JJ
1979	4999	103	puff	puff	NN
1979	4999	104	pastry	pastry	NN
1979	4999	105	1	1	CD
1979	4999	106	egg	egg	NN
1979	4999	107	,	,	,
1979	4999	108	beaten	beat	VBN
1979	4999	109	In	in	IN
1979	4999	110	a	a	DT
1979	4999	111	medium	medium	JJ
1979	4999	112	-	-	HYPH
1979	4999	113	sized	sized	JJ
1979	4999	114	saucepan	saucepan	NN
1979	4999	115	,	,	,
1979	4999	116	oven	oven	NNP
1979	4999	117	medium	medium	NN
1979	4999	118	-	-	HYPH
1979	4999	119	high	high	JJ
1979	4999	120	heat	heat	NN
1979	4999	121	,	,	,
1979	4999	122	melt	melt	NNP
1979	4999	123	butter	butter	NNP
1979	4999	124	and	and	CC
1979	4999	125	saute	saute	JJ
1979	4999	126	shallots	shallot	NNS
1979	4999	127	lightly	lightly	RB
1979	4999	128	.	.	.
1979	5000	1	Whisk	whisk	NN
1979	5000	2	in	in	IN
1979	5000	3	flour	flour	NN
1979	5000	4	;	;	:
1979	5000	5	cook	cook	VB
1979	5000	6	3	3	CD
1979	5000	7	minutes	minute	NNS
1979	5000	8	and	and	CC
1979	5000	9	add	add	VB
1979	5000	10	broth	broth	NN
1979	5000	11	and	and	CC
1979	5000	12	sherry	sherry	NN
1979	5000	13	.	.	.
1979	5001	1	Heat	heat	NN
1979	5001	2	to	to	IN
1979	5001	3	boiling	boil	VBG
1979	5001	4	,	,	,
1979	5001	5	whisking	whisk	VBG
1979	5001	6	constantly	constantly	RB
1979	5001	7	;	;	:
1979	5001	8	season	season	NN
1979	5001	9	to	to	TO
1979	5001	10	taste	taste	VB
1979	5001	11	with	with	IN
1979	5001	12	salt	salt	NN
1979	5001	13	,	,	,
1979	5001	14	pepper	pepper	NN
1979	5001	15	,	,	,
1979	5001	16	and	and	CC
1979	5001	17	nutmeg	nutmeg	NNP
1979	5001	18	.	.	.
1979	5002	1	Reduce	reduce	VB
1979	5002	2	heat	heat	NN
1979	5002	3	to	to	IN
1979	5002	4	low	low	JJ
1979	5002	5	and	and	CC
1979	5002	6	simmer	simmer	JJ
1979	5002	7	5	5	CD
1979	5002	8	minutes	minute	NNS
1979	5002	9	.	.	.
1979	5003	1	Stir	stir	VB
1979	5003	2	in	in	IN
1979	5003	3	ham	ham	NN
1979	5003	4	,	,	,
1979	5003	5	chicken	chicken	NN
1979	5003	6	,	,	,
1979	5003	7	asparagus	asparagus	NN
1979	5003	8	,	,	,
1979	5003	9	and	and	CC
1979	5003	10	cream	cream	NN
1979	5003	11	.	.	.
1979	5004	1	Pour	pour	NN
1979	5004	2	chicken	chicken	NN
1979	5004	3	mixture	mixture	NN
1979	5004	4	in	in	IN
1979	5004	5	9-inch	9-inch	CD
1979	5004	6	pie	pie	NN
1979	5004	7	plate	plate	NN
1979	5004	8	.	.	.
1979	5005	1	Preheat	preheat	NN
1979	5005	2	oven	oven	VBD
1979	5005	3	to	to	IN
1979	5005	4	425F.	425f.	CD
1979	5006	1	Cut	cut	VB
1979	5006	2	an	an	DT
1979	5006	3	8-inch	8-inch	CD
1979	5006	4	circle	circle	NN
1979	5006	5	from	from	IN
1979	5006	6	pastry	pastry	NN
1979	5006	7	,	,	,
1979	5006	8	tracing	trace	VBG
1979	5006	9	around	around	IN
1979	5006	10	a	a	DT
1979	5006	11	plate	plate	NN
1979	5006	12	as	as	IN
1979	5006	13	pattern	pattern	NN
1979	5006	14	.	.	.
1979	5007	1	Cut	cut	VB
1979	5007	2	pastry	pastry	NN
1979	5007	3	hearts	heart	NNS
1979	5007	4	from	from	IN
1979	5007	5	extra	extra	JJ
1979	5007	6	dough	dough	NN
1979	5007	7	with	with	IN
1979	5007	8	cookie	cookie	NNP
1979	5007	9	cutter	cutter	NN
1979	5007	10	,	,	,
1979	5007	11	if	if	IN
1979	5007	12	desired	desire	VBN
1979	5007	13	.	.	.
1979	5008	1	Place	place	NN
1979	5008	2	circle	circle	NN
1979	5008	3	of	of	IN
1979	5008	4	dough	dough	NN
1979	5008	5	on	on	IN
1979	5008	6	a	a	DT
1979	5008	7	cookie	cookie	NN
1979	5008	8	sheet	sheet	NN
1979	5008	9	moistened	moisten	VBN
1979	5008	10	with	with	IN
1979	5008	11	cold	cold	JJ
1979	5008	12	water	water	NN
1979	5008	13	.	.	.
1979	5009	1	Pierce	pierce	NN
1979	5009	2	with	with	IN
1979	5009	3	tines	tine	NNS
1979	5009	4	of	of	IN
1979	5009	5	fork	fork	NN
1979	5009	6	,	,	,
1979	5009	7	brush	brush	NN
1979	5009	8	with	with	IN
1979	5009	9	egg	egg	NN
1979	5009	10	and	and	CC
1979	5009	11	decorate	decorate	VB
1979	5009	12	with	with	IN
1979	5009	13	cutout	cutout	NN
1979	5009	14	hearts	heart	NNS
1979	5009	15	;	;	:
1979	5009	16	brush	brush	NN
1979	5009	17	hearts	heart	NNS
1979	5009	18	with	with	IN
1979	5009	19	egg	egg	NN
1979	5009	20	.	.	.
1979	5010	1	Place	place	NN
1979	5010	2	pastry	pastry	NN
1979	5010	3	on	on	IN
1979	5010	4	cookie	cookie	NN
1979	5010	5	sheet	sheet	NN
1979	5010	6	and	and	CC
1979	5010	7	the	the	DT
1979	5010	8	filled	fill	VBN
1979	5010	9	pie	pie	NN
1979	5010	10	plate	plate	NN
1979	5010	11	in	in	IN
1979	5010	12	oven	oven	NNP
1979	5010	13	.	.	.
1979	5011	1	Bake	bake	VB
1979	5011	2	10	10	CD
1979	5011	3	minutes	minute	NNS
1979	5011	4	;	;	:
1979	5011	5	lower	low	JJR
1979	5011	6	heat	heat	NN
1979	5011	7	to	to	IN
1979	5011	8	350F	350f	CD
1979	5011	9	and	and	CC
1979	5011	10	bake	bake	VB
1979	5011	11	10	10	CD
1979	5011	12	to	to	TO
1979	5011	13	15	15	CD
1979	5011	14	additional	additional	JJ
1979	5011	15	minutes	minute	NNS
1979	5011	16	or	or	CC
1979	5011	17	until	until	IN
1979	5011	18	pastry	pastry	NN
1979	5011	19	is	be	VBZ
1979	5011	20	golden	golden	JJ
1979	5011	21	brown	brown	JJ
1979	5011	22	and	and	CC
1979	5011	23	filling	filling	NN
1979	5011	24	is	be	VBZ
1979	5011	25	hot	hot	JJ
1979	5011	26	.	.	.
1979	5012	1	With	with	IN
1979	5012	2	a	a	DT
1979	5012	3	spatula	spatula	NN
1979	5012	4	,	,	,
1979	5012	5	carefully	carefully	RB
1979	5012	6	place	place	VB
1979	5012	7	pastry	pastry	NN
1979	5012	8	lid	lid	NN
1979	5012	9	on	on	IN
1979	5012	10	hot	hot	JJ
1979	5012	11	filling	filling	NN
1979	5012	12	and	and	CC
1979	5012	13	serve	serve	VB
1979	5012	14	immediately	immediately	RB
1979	5012	15	.	.	.
1979	5013	1	CHICKEN	CHICKEN	NNP
1979	5013	2	A	a	DT
1979	5013	3	LA	LA	NNP
1979	5013	4	KING	king	NN
1979	5013	5	WITH	with	IN
1979	5013	6	BUTTERMILK	BUTTERMILK	NNP
1979	5013	7	BISCUITSServes	BISCUITSServes	NNP
1979	5013	8	3	3	CD
1979	5013	9	-	-	SYM
1979	5013	10	4	4	CD
1979	5013	11	According	accord	VBG
1979	5013	12	to	to	IN
1979	5013	13	food	food	NN
1979	5013	14	historians	historian	NNS
1979	5013	15	,	,	,
1979	5013	16	Chicken	Chicken	NNP
1979	5013	17	a	a	DT
1979	5013	18	la	la	JJ
1979	5013	19	King	King	NNP
1979	5013	20	got	get	VBD
1979	5013	21	its	-PRON-	PRP$
1979	5013	22	name	name	NN
1979	5013	23	,	,	,
1979	5013	24	not	not	RB
1979	5013	25	from	from	IN
1979	5013	26	some	some	DT
1979	5013	27	former	former	JJ
1979	5013	28	monarch	monarch	NN
1979	5013	29	,	,	,
1979	5013	30	but	but	CC
1979	5013	31	from	from	IN
1979	5013	32	the	the	DT
1979	5013	33	E.	E.	NNP
1979	5013	34	Clark	Clark	NNP
1979	5013	35	King	King	NNP
1979	5013	36	family	family	NN
1979	5013	37	,	,	,
1979	5013	38	proprietors	proprietor	NNS
1979	5013	39	of	of	IN
1979	5013	40	a	a	DT
1979	5013	41	fashionable	fashionable	JJ
1979	5013	42	resort	resort	NN
1979	5013	43	near	near	IN
1979	5013	44	Manhattan	Manhattan	NNP
1979	5013	45	at	at	IN
1979	5013	46	the	the	DT
1979	5013	47	turn	turn	NN
1979	5013	48	of	of	IN
1979	5013	49	the	the	DT
1979	5013	50	century	century	NN
1979	5013	51	.	.	.
1979	5014	1	The	the	DT
1979	5014	2	original	original	JJ
1979	5014	3	recipe	recipe	NN
1979	5014	4	used	use	VBN
1979	5014	5	cream	cream	NN
1979	5014	6	and	and	CC
1979	5014	7	sherry	sherry	NN
1979	5014	8	and	and	CC
1979	5014	9	egg	egg	NN
1979	5014	10	yolks	yolk	NNS
1979	5014	11	,	,	,
1979	5014	12	and	and	CC
1979	5014	13	was	be	VBD
1979	5014	14	served	serve	VBN
1979	5014	15	over	over	IN
1979	5014	16	toast	toast	NN
1979	5014	17	points	point	NNS
1979	5014	18	.	.	.
1979	5015	1	This	this	DT
1979	5015	2	is	be	VBZ
1979	5015	3	somewhat	somewhat	RB
1979	5015	4	lighter	light	JJR
1979	5015	5	and	and	CC
1979	5015	6	a	a	DT
1979	5015	7	lot	lot	NN
1979	5015	8	easier	easy	JJR
1979	5015	9	.	.	.
1979	5016	1	If	if	IN
1979	5016	2	you	-PRON-	PRP
1979	5016	3	have	have	VBP
1979	5016	4	the	the	DT
1979	5016	5	time	time	NN
1979	5016	6	and	and	CC
1979	5016	7	are	be	VBP
1979	5016	8	in	in	IN
1979	5016	9	the	the	DT
1979	5016	10	mood	mood	NN
1979	5016	11	,	,	,
1979	5016	12	skip	skip	VBZ
1979	5016	13	the	the	DT
1979	5016	14	cream	cream	NN
1979	5016	15	of	of	IN
1979	5016	16	chicken	chicken	NN
1979	5016	17	soup	soup	NN
1979	5016	18	,	,	,
1979	5016	19	and	and	CC
1979	5016	20	instead	instead	RB
1979	5016	21	,	,	,
1979	5016	22	use	use	VB
1979	5016	23	a	a	DT
1979	5016	24	basic	basic	JJ
1979	5016	25	white	white	JJ
1979	5016	26	sauce	sauce	NN
1979	5016	27	made	make	VBN
1979	5016	28	with	with	IN
1979	5016	29	chicken	chicken	NN
1979	5016	30	broth	broth	NN
1979	5016	31	.	.	.
1979	5017	1	If	if	IN
1979	5017	2	you	-PRON-	PRP
1979	5017	3	do	do	VBP
1979	5017	4	n't	not	RB
1979	5017	5	have	have	VB
1979	5017	6	your	-PRON-	PRP$
1979	5017	7	own	own	JJ
1979	5017	8	favorite	favorite	JJ
1979	5017	9	white	white	JJ
1979	5017	10	sauce	sauce	NN
1979	5017	11	recipe	recipe	NN
1979	5017	12	,	,	,
1979	5017	13	here	here	RB
1979	5017	14	's	be	VBZ
1979	5017	15	a	a	DT
1979	5017	16	quick	quick	JJ
1979	5017	17	and	and	CC
1979	5017	18	simple	simple	JJ
1979	5017	19	one	one	NN
1979	5017	20	:	:	:
1979	5017	21	Stir	stir	NN
1979	5017	22	4	4	CD
1979	5017	23	tablespoons	tablespoon	NNS
1979	5017	24	of	of	IN
1979	5017	25	flour	flour	NN
1979	5017	26	into	into	IN
1979	5017	27	4	4	CD
1979	5017	28	tablespoons	tablespoon	NNS
1979	5017	29	of	of	IN
1979	5017	30	melted	melted	JJ
1979	5017	31	butter	butter	NN
1979	5017	32	.	.	.
1979	5018	1	Cook	cook	VB
1979	5018	2	for	for	IN
1979	5018	3	a	a	DT
1979	5018	4	couple	couple	NN
1979	5018	5	of	of	IN
1979	5018	6	minutes	minute	NNS
1979	5018	7	,	,	,
1979	5018	8	but	but	CC
1979	5018	9	do	do	VB
1979	5018	10	n't	not	RB
1979	5018	11	let	let	VB
1979	5018	12	brown	brown	VB
1979	5018	13	.	.	.
1979	5019	1	Slowly	slowly	RB
1979	5019	2	stir	stir	VBP
1979	5019	3	in	in	IN
1979	5019	4	2	2	CD
1979	5019	5	cups	cup	NNS
1979	5019	6	chicken	chicken	NN
1979	5019	7	broth	broth	NN
1979	5019	8	.	.	.
1979	5020	1	Continue	continue	VB
1979	5020	2	stirring	stir	VBG
1979	5020	3	until	until	IN
1979	5020	4	thickened	thicken	VBN
1979	5020	5	.	.	.
1979	5021	1	Season	season	NN
1979	5021	2	with	with	IN
1979	5021	3	salt	salt	NN
1979	5021	4	and	and	CC
1979	5021	5	pepper	pepper	NN
1979	5021	6	to	to	IN
1979	5021	7	taste	taste	NN
1979	5021	8	.	.	.
1979	5022	1	2	2	CD
1979	5022	2	cups	cup	NNS
1979	5022	3	cooked	cook	VBN
1979	5022	4	chicken	chicken	NN
1979	5022	5	,	,	,
1979	5022	6	cut	cut	VBN
1979	5022	7	in	in	IN
1979	5022	8	chunks	chunk	NNS
1979	5022	9	1/8	1/8	CD
1979	5022	10	teaspoon	teaspoon	NN
1979	5022	11	ground	ground	NN
1979	5022	12	pepper	pepper	NN
1979	5022	13	1/2	1/2	CD
1979	5022	14	cup	cup	NN
1979	5022	15	pimento	pimento	NNS
1979	5022	16	,	,	,
1979	5022	17	chopped	chop	VBD
1979	5022	18	1/4	1/4	CD
1979	5022	19	pound	pound	NN
1979	5022	20	small	small	JJ
1979	5022	21	fresh	fresh	JJ
1979	5022	22	mushrooms	mushroom	NNS
1979	5022	23	,	,	,
1979	5022	24	sliced	slice	VBN
1979	5022	25	(	(	-LRB-
1979	5022	26	1	1	CD
1979	5022	27	cup	cup	NN
1979	5022	28	)	)	-RRB-
1979	5022	29	2	2	CD
1979	5022	30	cans	can	NNS
1979	5022	31	(	(	-LRB-
1979	5022	32	10	10	CD
1979	5022	33	-	-	SYM
1979	5022	34	1/2	1/2	CD
1979	5022	35	ounces	ounce	NNS
1979	5022	36	each	each	DT
1979	5022	37	)	)	-RRB-
1979	5022	38	cream	cream	NN
1979	5022	39	of	of	IN
1979	5022	40	chicken	chicken	NN
1979	5022	41	soup	soup	NN
1979	5022	42	,	,	,
1979	5022	43	undiluted	undilute	VBN
1979	5022	44	In	in	IN
1979	5022	45	a	a	DT
1979	5022	46	saucepan	saucepan	NN
1979	5022	47	over	over	IN
1979	5022	48	low	low	JJ
1979	5022	49	heat	heat	NN
1979	5022	50	combine	combine	VBP
1979	5022	51	all	all	DT
1979	5022	52	ingredients	ingredient	NNS
1979	5022	53	and	and	CC
1979	5022	54	cook	cook	NN
1979	5022	55	for	for	IN
1979	5022	56	about	about	RB
1979	5022	57	20	20	CD
1979	5022	58	minutes	minute	NNS
1979	5022	59	or	or	CC
1979	5022	60	until	until	IN
1979	5022	61	heated	heat	VBN
1979	5022	62	through	through	RB
1979	5022	63	.	.	.
1979	5023	1	Serve	serve	VB
1979	5023	2	on	on	IN
1979	5023	3	buttermilk	buttermilk	NN
1979	5023	4	biscuits	biscuit	NNS
1979	5023	5	.	.	.
1979	5024	1	You	-PRON-	PRP
1979	5024	2	can	can	MD
1979	5024	3	buy	buy	VB
1979	5024	4	them	-PRON-	PRP
1979	5024	5	ready	ready	JJ
1979	5024	6	-	-	HYPH
1979	5024	7	to	to	TO
1979	5024	8	-	-	HYPH
1979	5024	9	bake	bake	NN
1979	5024	10	in	in	IN
1979	5024	11	a	a	DT
1979	5024	12	tube	tube	NN
1979	5024	13	,	,	,
1979	5024	14	or	or	CC
1979	5024	15	else	else	RB
1979	5024	16	make	make	VB
1979	5024	17	them	-PRON-	PRP
1979	5024	18	from	from	IN
1979	5024	19	scratch	scratch	NN
1979	5024	20	,	,	,
1979	5024	21	following	follow	VBG
1979	5024	22	this	this	DT
1979	5024	23	recipe	recipe	NN
1979	5024	24	:	:	:
1979	5024	25	Buttermilk	Buttermilk	NNP
1979	5024	26	Biscuits	biscuit	NNS
1979	5024	27	2	2	CD
1979	5024	28	cups	cup	NNS
1979	5024	29	flour	flour	NN
1979	5024	30	1/2	1/2	CD
1979	5024	31	teaspoon	teaspoon	NN
1979	5024	32	salt	salt	NN
1979	5024	33	or	or	CC
1979	5024	34	to	to	TO
1979	5024	35	taste	taste	VB
1979	5024	36	1	1	CD
1979	5024	37	teaspoon	teaspoon	NN
1979	5024	38	baking	baking	NNP
1979	5024	39	powder	powder	NN
1979	5024	40	1	1	CD
1979	5024	41	teaspoon	teaspoon	NN
1979	5024	42	baking	bake	VBG
1979	5024	43	soda	soda	NNP
1979	5024	44	1/4	1/4	CD
1979	5024	45	cup	cup	NN
1979	5024	46	shortening	shortening	NN
1979	5024	47	or	or	CC
1979	5024	48	butter	butter	NN
1979	5024	49	About	about	RB
1979	5024	50	3/4	3/4	CD
1979	5024	51	cup	cup	NN
1979	5024	52	buttermilk	buttermilk	NN
1979	5024	53	Preheat	Preheat	NNP
1979	5024	54	oven	oven	VBD
1979	5024	55	to	to	IN
1979	5024	56	425F.	425f.	CD
1979	5025	1	In	in	IN
1979	5025	2	large	large	JJ
1979	5025	3	bowl	bowl	NN
1979	5025	4	,	,	,
1979	5025	5	sift	sift	VBP
1979	5025	6	together	together	RB
1979	5025	7	flour	flour	NN
1979	5025	8	,	,	,
1979	5025	9	salt	salt	NN
1979	5025	10	,	,	,
1979	5025	11	baking	baking	NN
1979	5025	12	powder	powder	NN
1979	5025	13	,	,	,
1979	5025	14	and	and	CC
1979	5025	15	baking	baking	NN
1979	5025	16	soda	soda	NN
1979	5025	17	.	.	.
1979	5026	1	Cut	cut	NN
1979	5026	2	in	in	IN
1979	5026	3	shortening	shorten	VBG
1979	5026	4	until	until	IN
1979	5026	5	mixture	mixture	NN
1979	5026	6	resembles	resemble	VBZ
1979	5026	7	coarse	coarse	JJ
1979	5026	8	crumbs	crumb	NNS
1979	5026	9	.	.	.
1979	5027	1	Stir	stir	VB
1979	5027	2	in	in	IN
1979	5027	3	just	just	RB
1979	5027	4	enough	enough	JJ
1979	5027	5	buttermilk	buttermilk	NN
1979	5027	6	so	so	IN
1979	5027	7	dough	dough	NN
1979	5027	8	holds	hold	VBZ
1979	5027	9	together	together	RB
1979	5027	10	;	;	:
1979	5027	11	turn	turn	VB
1979	5027	12	out	out	RP
1979	5027	13	onto	onto	IN
1979	5027	14	a	a	DT
1979	5027	15	floured	flour	VBN
1979	5027	16	surface	surface	NN
1979	5027	17	.	.	.
1979	5028	1	Pat	Pat	NNP
1979	5028	2	to	to	IN
1979	5028	3	a	a	DT
1979	5028	4	1/2-inch	1/2-inch	CD
1979	5028	5	thickness	thickness	NN
1979	5028	6	and	and	CC
1979	5028	7	cut	cut	VBD
1979	5028	8	into	into	IN
1979	5028	9	2-inch	2-inch	CD
1979	5028	10	rounds	round	NNS
1979	5028	11	.	.	.
1979	5029	1	Bake	Bake	NNP
1979	5029	2	15	15	CD
1979	5029	3	to	to	TO
1979	5029	4	20	20	CD
1979	5029	5	minutes	minute	NNS
1979	5029	6	,	,	,
1979	5029	7	or	or	CC
1979	5029	8	until	until	IN
1979	5029	9	golden	golden	JJ
1979	5029	10	.	.	.
1979	5030	1	CHICKEN	CHICKEN	NNS
1979	5030	2	AND	and	CC
1979	5030	3	CORN	CORN	NNP
1979	5030	4	SOUP	SOUP	NNP
1979	5030	5	Serves	Serves	NNP
1979	5030	6	2	2	CD
1979	5030	7	-	-	SYM
1979	5030	8	3	3	CD
1979	5030	9	3	3	CD
1979	5030	10	cups	cup	NNS
1979	5030	11	chicken	chicken	NN
1979	5030	12	broth	broth	NN
1979	5030	13	1	1	CD
1979	5030	14	1/2	1/2	CD
1979	5030	15	cups	cup	NNS
1979	5030	16	cooked	cook	VBN
1979	5030	17	,	,	,
1979	5030	18	diced	dice	VBN
1979	5030	19	,	,	,
1979	5030	20	chicken	chicken	NN
1979	5030	21	1	1	CD
1979	5030	22	can	can	NN
1979	5030	23	(	(	-LRB-
1979	5030	24	8	8	CD
1979	5030	25	3/4	3/4	CD
1979	5030	26	ounces	ounce	NNS
1979	5030	27	)	)	-RRB-
1979	5030	28	cream	cream	NN
1979	5030	29	-	-	HYPH
1979	5030	30	style	style	NN
1979	5030	31	corn	corn	NN
1979	5030	32	1	1	CD
1979	5030	33	tablespoon	tablespoon	NN
1979	5030	34	dry	dry	JJ
1979	5030	35	sherry	sherry	NN
1979	5030	36	Salt	Salt	NNP
1979	5030	37	and	and	CC
1979	5030	38	pepper	pepper	NN
1979	5030	39	to	to	TO
1979	5030	40	taste	taste	NN
1979	5030	41	1	1	CD
1979	5030	42	1/2	1/2	CD
1979	5030	43	tablespoons	tablespoon	NNS
1979	5030	44	cornstarch	cornstarch	NN
1979	5030	45	dissolved	dissolve	VBN
1979	5030	46	in	in	IN
1979	5030	47	3	3	CD
1979	5030	48	tablespoons	tablespoon	NNS
1979	5030	49	water	water	NN
1979	5030	50	1	1	CD
1979	5030	51	cup	cup	NN
1979	5030	52	watercress	watercress	NN
1979	5030	53	leaves	leave	VBZ
1979	5030	54	In	in	IN
1979	5030	55	a	a	DT
1979	5030	56	saucepan	saucepan	NN
1979	5030	57	over	over	IN
1979	5030	58	medium	medium	JJ
1979	5030	59	heat	heat	NN
1979	5030	60	bring	bring	VBP
1979	5030	61	broth	broth	NN
1979	5030	62	to	to	IN
1979	5030	63	a	a	DT
1979	5030	64	boil	boil	NN
1979	5030	65	.	.	.
1979	5031	1	Add	add	NN
1979	5031	2	chicken	chicken	NN
1979	5031	3	,	,	,
1979	5031	4	corn	corn	NN
1979	5031	5	,	,	,
1979	5031	6	sherry	sherry	NN
1979	5031	7	,	,	,
1979	5031	8	salt	salt	NN
1979	5031	9	and	and	CC
1979	5031	10	pepper	pepper	NN
1979	5031	11	.	.	.
1979	5032	1	Simmer	simmer	NN
1979	5032	2	2	2	CD
1979	5032	3	to	to	IN
1979	5032	4	3	3	CD
1979	5032	5	minutes	minute	NNS
1979	5032	6	.	.	.
1979	5033	1	Stir	stir	VB
1979	5033	2	in	in	IN
1979	5033	3	cornstarch	cornstarch	NN
1979	5033	4	mixture	mixture	NN
1979	5033	5	and	and	CC
1979	5033	6	cook	cook	NN
1979	5033	7	stirring	stir	VBG
1979	5033	8	constantly	constantly	RB
1979	5033	9	,	,	,
1979	5033	10	1	1	CD
1979	5033	11	to	to	IN
1979	5033	12	2	2	CD
1979	5033	13	minutes	minute	NNS
1979	5033	14	or	or	CC
1979	5033	15	until	until	IN
1979	5033	16	slightly	slightly	RB
1979	5033	17	thickened	thicken	VBN
1979	5033	18	.	.	.
1979	5034	1	Stir	stir	VB
1979	5034	2	in	in	IN
1979	5034	3	watercress	watercress	NN
1979	5034	4	and	and	CC
1979	5034	5	serve	serve	VB
1979	5034	6	immediately	immediately	RB
1979	5034	7	.	.	.
1979	5035	1	CHICKEN	CHICKEN	NNP
1979	5035	2	CHOW	CHOW	NNP
1979	5035	3	MEIN	MEIN	NNP
1979	5035	4	(	(	-LRB-
1979	5035	5	Chinese	Chinese	NNP
1979	5035	6	)	)	-RRB-
1979	5035	7	Serves	serve	VBZ
1979	5035	8	4	4	CD
1979	5035	9	-	-	SYM
1979	5035	10	6	6	CD
1979	5035	11	Using	use	VBG
1979	5035	12	the	the	DT
1979	5035	13	cream	cream	NN
1979	5035	14	of	of	IN
1979	5035	15	mushroom	mushroom	NN
1979	5035	16	soup	soup	NN
1979	5035	17	puts	put	VBZ
1979	5035	18	this	this	DT
1979	5035	19	recipe	recipe	NN
1979	5035	20	in	in	IN
1979	5035	21	the	the	DT
1979	5035	22	category	category	NN
1979	5035	23	of	of	IN
1979	5035	24	"	"	``
1979	5035	25	fast	fast	JJ
1979	5035	26	food	food	NN
1979	5035	27	.	.	.
1979	5035	28	"	"	''
1979	5036	1	It	-PRON-	PRP
1979	5036	2	's	be	VBZ
1979	5036	3	good	good	JJ
1979	5036	4	,	,	,
1979	5036	5	but	but	CC
1979	5036	6	if	if	IN
1979	5036	7	you	-PRON-	PRP
1979	5036	8	have	have	VBP
1979	5036	9	the	the	DT
1979	5036	10	time	time	NN
1979	5036	11	and	and	CC
1979	5036	12	the	the	DT
1979	5036	13	inclination	inclination	NN
1979	5036	14	,	,	,
1979	5036	15	you	-PRON-	PRP
1979	5036	16	'll	will	MD
1979	5036	17	get	get	VB
1979	5036	18	fresher	fresh	JJR
1979	5036	19	-	-	HYPH
1979	5036	20	tasting	taste	VBG
1979	5036	21	results	result	NNS
1979	5036	22	if	if	IN
1979	5036	23	you	-PRON-	PRP
1979	5036	24	substitute	substitute	VBP
1979	5036	25	your	-PRON-	PRP$
1979	5036	26	best	good	JJS
1979	5036	27	white	white	JJ
1979	5036	28	sauce	sauce	NN
1979	5036	29	recipe	recipe	NN
1979	5036	30	for	for	IN
1979	5036	31	the	the	DT
1979	5036	32	canned	can	VBN
1979	5036	33	mushroom	mushroom	NN
1979	5036	34	soup	soup	NN
1979	5036	35	.	.	.
1979	5037	1	Also	also	RB
1979	5037	2	,	,	,
1979	5037	3	if	if	IN
1979	5037	4	you	-PRON-	PRP
1979	5037	5	have	have	VBP
1979	5037	6	a	a	DT
1979	5037	7	choice	choice	NN
1979	5037	8	between	between	IN
1979	5037	9	buying	buy	VBG
1979	5037	10	dark	dark	JJ
1979	5037	11	soy	soy	NN
1979	5037	12	sauce	sauce	NN
1979	5037	13	and	and	CC
1979	5037	14	light	light	JJ
1979	5037	15	soy	soy	NN
1979	5037	16	sauce	sauce	NN
1979	5037	17	,	,	,
1979	5037	18	remember	remember	VB
1979	5037	19	the	the	DT
1979	5037	20	dark	dark	JJ
1979	5037	21	one	one	CD
1979	5037	22	is	be	VBZ
1979	5037	23	sweeter$molasses	sweeter$molasses	NNP
1979	5037	24	or	or	CC
1979	5037	25	caramel	caramel	NN
1979	5037	26	is	be	VBZ
1979	5037	27	added$and	added$and	NNP
1979	5037	28	light	light	JJ
1979	5037	29	soy	soy	NN
1979	5037	30	sauce	sauce	NN
1979	5037	31	is	be	VBZ
1979	5037	32	saltier	salty	JJR
1979	5037	33	.	.	.
1979	5038	1	1	1	LS
1979	5038	2	-	-	SYM
1979	5038	3	1/2	1/2	CD
1979	5038	4	cups	cup	NNS
1979	5038	5	cooked	cook	VBN
1979	5038	6	chicken	chicken	NN
1979	5038	7	,	,	,
1979	5038	8	cut	cut	VBN
1979	5038	9	in	in	IN
1979	5038	10	chunks	chunk	NNS
1979	5038	11	1	1	CD
1979	5038	12	can	can	NN
1979	5038	13	(	(	-LRB-
1979	5038	14	3-ounces	3-ounces	CD
1979	5038	15	)	)	-RRB-
1979	5038	16	chow	chow	NNP
1979	5038	17	mein	mein	NNP
1979	5038	18	noodles	noodles	NNP
1979	5038	19	,	,	,
1979	5038	20	divided	divide	VBD
1979	5038	21	1	1	CD
1979	5038	22	can	can	NN
1979	5038	23	(	(	-LRB-
1979	5038	24	6	6	CD
1979	5038	25	-	-	SYM
1979	5038	26	1/2-ounces	1/2-ounces	CD
1979	5038	27	)	)	-RRB-
1979	5038	28	cashew	cashew	NN
1979	5038	29	nuts	nut	NNS
1979	5038	30	,	,	,
1979	5038	31	divided	divide	VBD
1979	5038	32	1	1	CD
1979	5038	33	can	can	NN
1979	5038	34	(	(	-LRB-
1979	5038	35	10	10	CD
1979	5038	36	-	-	SYM
1979	5038	37	1/2-ounces	1/2-ounces	CD
1979	5038	38	)	)	-RRB-
1979	5038	39	cream	cream	NN
1979	5038	40	of	of	IN
1979	5038	41	mushroom	mushroom	NN
1979	5038	42	soup	soup	NN
1979	5038	43	,	,	,
1979	5038	44	undiluted	undiluted	JJ
1979	5038	45	1/2	1/2	CD
1979	5038	46	cup	cup	NN
1979	5038	47	chicken	chicken	NN
1979	5038	48	broth	broth	NN
1979	5038	49	2	2	CD
1979	5038	50	tablespoons	tablespoon	NNS
1979	5038	51	soy	soy	NN
1979	5038	52	sauce	sauce	NN
1979	5038	53	Preheat	Preheat	NNP
1979	5038	54	oven	oven	VBD
1979	5038	55	to	to	IN
1979	5038	56	350oF.	350of.	CD
1979	5039	1	In	in	IN
1979	5039	2	a	a	DT
1979	5039	3	baking	baking	NN
1979	5039	4	dish	dish	NN
1979	5039	5	combine	combine	NN
1979	5039	6	chicken	chicken	NNP
1979	5039	7	,	,	,
1979	5039	8	1/2	1/2	CD
1979	5039	9	of	of	IN
1979	5039	10	noodles	noodle	NNS
1979	5039	11	,	,	,
1979	5039	12	1/2	1/2	CD
1979	5039	13	of	of	IN
1979	5039	14	nuts	nut	NNS
1979	5039	15	,	,	,
1979	5039	16	soup	soup	NN
1979	5039	17	,	,	,
1979	5039	18	broth	broth	NN
1979	5039	19	and	and	CC
1979	5039	20	soy	soy	NN
1979	5039	21	sauce	sauce	NN
1979	5039	22	in	in	IN
1979	5039	23	baking	baking	NN
1979	5039	24	dish	dish	NN
1979	5039	25	,	,	,
1979	5039	26	mixing	mix	VBG
1979	5039	27	well	well	RB
1979	5039	28	.	.	.
1979	5040	1	Top	top	NN
1979	5040	2	with	with	IN
1979	5040	3	remaining	remain	VBG
1979	5040	4	noodles	noodle	NNS
1979	5040	5	and	and	CC
1979	5040	6	cashews	cashew	NNS
1979	5040	7	.	.	.
1979	5041	1	Bake	bake	VB
1979	5041	2	for	for	IN
1979	5041	3	about	about	RB
1979	5041	4	30	30	CD
1979	5041	5	minutes	minute	NNS
1979	5041	6	.	.	.
1979	5042	1	CHICKEN	CHICKEN	NNP
1979	5042	2	-	-	HYPH
1979	5042	3	IN	in	IN
1979	5042	4	-	-	HYPH
1979	5042	5	EVERY	EVERY	NNP
1979	5042	6	-	-	HYPH
1979	5042	7	POT	POT	NNP
1979	5042	8	SOUPServes	soupserve	NNS
1979	5042	9	4	4	CD
1979	5042	10	-	-	SYM
1979	5042	11	6	6	CD
1979	5042	12	For	for	IN
1979	5042	13	the	the	DT
1979	5042	14	best	good	JJS
1979	5042	15	flavor	flavor	NN
1979	5042	16	,	,	,
1979	5042	17	use	use	VB
1979	5042	18	fresh	fresh	JJ
1979	5042	19	vegetables	vegetable	NNS
1979	5042	20	,	,	,
1979	5042	21	varying	vary	VBG
1979	5042	22	them	-PRON-	PRP
1979	5042	23	according	accord	VBG
1979	5042	24	to	to	IN
1979	5042	25	the	the	DT
1979	5042	26	season	season	NN
1979	5042	27	.	.	.
1979	5043	1	Speaking	speak	VBG
1979	5043	2	of	of	IN
1979	5043	3	fresh	fresh	JJ
1979	5043	4	vegetables	vegetable	NNS
1979	5043	5	,	,	,
1979	5043	6	do	do	VBP
1979	5043	7	you	-PRON-	PRP
1979	5043	8	know	know	VB
1979	5043	9	how	how	WRB
1979	5043	10	to	to	TO
1979	5043	11	tell	tell	VB
1979	5043	12	a	a	DT
1979	5043	13	good	good	JJ
1979	5043	14	carrot	carrot	NN
1979	5043	15	?	?	.
1979	5044	1	Look	look	VB
1979	5044	2	at	at	IN
1979	5044	3	the	the	DT
1979	5044	4	"	"	``
1979	5044	5	crown	crown	NN
1979	5044	6	,	,	,
1979	5044	7	"	"	''
1979	5044	8	(	(	-LRB-
1979	5044	9	that	that	DT
1979	5044	10	's	be	VBZ
1979	5044	11	the	the	DT
1979	5044	12	stem	stem	NN
1979	5044	13	end	end	NN
1979	5044	14	)	)	-RRB-
1979	5044	15	.	.	.
1979	5045	1	If	if	IN
1979	5045	2	the	the	DT
1979	5045	3	crown	crown	NN
1979	5045	4	is	be	VBZ
1979	5045	5	turning	turn	VBG
1979	5045	6	brown	brown	JJ
1979	5045	7	or	or	CC
1979	5045	8	black	black	JJ
1979	5045	9	or	or	CC
1979	5045	10	has	have	VBZ
1979	5045	11	regrowth	regrowth	NN
1979	5045	12	visible	visible	JJ
1979	5045	13	where	where	WRB
1979	5045	14	the	the	DT
1979	5045	15	stem	stem	NN
1979	5045	16	was	be	VBD
1979	5045	17	,	,	,
1979	5045	18	you	-PRON-	PRP
1979	5045	19	've	have	VB
1979	5045	20	got	get	VBN
1979	5045	21	a	a	DT
1979	5045	22	carrot	carrot	NN
1979	5045	23	that	that	WDT
1979	5045	24	's	be	VBZ
1979	5045	25	been	be	VBN
1979	5045	26	around	around	IN
1979	5045	27	awhile	awhile	JJ
1979	5045	28	.	.	.
1979	5046	1	If	if	IN
1979	5046	2	the	the	DT
1979	5046	3	crown	crown	NN
1979	5046	4	and	and	CC
1979	5046	5	shoulders	shoulder	NNS
1979	5046	6	are	be	VBP
1979	5046	7	a	a	DT
1979	5046	8	bright	bright	JJ
1979	5046	9	orange	orange	NN
1979	5046	10	,	,	,
1979	5046	11	you	-PRON-	PRP
1979	5046	12	've	have	VB
1979	5046	13	got	get	VBN
1979	5046	14	a	a	DT
1979	5046	15	nice	nice	JJ
1979	5046	16	,	,	,
1979	5046	17	fresh	fresh	JJ
1979	5046	18	carrot	carrot	NN
1979	5046	19	.	.	.
1979	5047	1	1	1	CD
1979	5047	2	cup	cup	NN
1979	5047	3	potatoes	potato	NNS
1979	5047	4	,	,	,
1979	5047	5	cut	cut	VBN
1979	5047	6	in	in	IN
1979	5047	7	1/2-inch	1/2-inch	CD
1979	5047	8	cubes	cube	NNS
1979	5047	9	4	4	CD
1979	5047	10	cups	cup	NNS
1979	5047	11	chicken	chicken	NN
1979	5047	12	broth	broth	NN
1979	5047	13	1/4	1/4	CD
1979	5047	14	cup	cup	NN
1979	5047	15	dry	dry	JJ
1979	5047	16	sherry	sherry	NN
1979	5047	17	1	1	CD
1979	5047	18	teaspoon	teaspoon	NN
1979	5047	19	salt	salt	NN
1979	5047	20	or	or	CC
1979	5047	21	to	to	TO
1979	5047	22	taste	taste	VB
1979	5047	23	1/8	1/8	CD
1979	5047	24	teaspoon	teaspoon	NN
1979	5047	25	ground	ground	NN
1979	5047	26	pepper	pepper	NN
1979	5047	27	1	1	CD
1979	5047	28	cup	cup	NN
1979	5047	29	onions	onion	NNS
1979	5047	30	,	,	,
1979	5047	31	halved	halve	VBN
1979	5047	32	and	and	CC
1979	5047	33	thinly	thinly	RB
1979	5047	34	sliced	slice	VBD
1979	5047	35	1	1	CD
1979	5047	36	cup	cup	NN
1979	5047	37	carrots	carrot	NNS
1979	5047	38	,	,	,
1979	5047	39	in	in	IN
1979	5047	40	1/4-inch	1/4-inch	CD
1979	5047	41	by	by	IN
1979	5047	42	2-inch	2-inch	CD
1979	5047	43	sticks	stick	NNS
1979	5047	44	1	1	CD
1979	5047	45	cup	cup	NN
1979	5047	46	celery	celery	NN
1979	5047	47	,	,	,
1979	5047	48	in	in	IN
1979	5047	49	1/4-inch	1/4-inch	CD
1979	5047	50	by	by	IN
1979	5047	51	2-inch	2-inch	CD
1979	5047	52	sticks	stick	NNS
1979	5047	53	1	1	CD
1979	5047	54	cup	cup	NN
1979	5047	55	fresh	fresh	JJ
1979	5047	56	or	or	CC
1979	5047	57	frozen	frozen	JJ
1979	5047	58	green	green	JJ
1979	5047	59	beans	bean	NNS
1979	5047	60	,	,	,
1979	5047	61	in	in	IN
1979	5047	62	2-inch	2-inch	CD
1979	5047	63	pieces	piece	NNS
1979	5047	64	2	2	CD
1979	5047	65	cups	cup	NNS
1979	5047	66	cooked	cook	VBN
1979	5047	67	chicken	chicken	NN
1979	5047	68	,	,	,
1979	5047	69	in	in	IN
1979	5047	70	1/4-inch	1/4-inch	CD
1979	5047	71	by	by	IN
1979	5047	72	2-inch	2-inch	CD
1979	5047	73	julienne	julienne	NNP
1979	5047	74	strips	strip	VBZ
1979	5047	75	1	1	CD
1979	5047	76	cup	cup	NN
1979	5047	77	zucchini	zucchini	NNS
1979	5047	78	,	,	,
1979	5047	79	in	in	IN
1979	5047	80	1/4-inch	1/4-inch	CD
1979	5047	81	by	by	IN
1979	5047	82	2-inch	2-inch	CD
1979	5047	83	sticks	stick	NNS
1979	5047	84	Place	place	NN
1979	5047	85	potatoes	potato	NNS
1979	5047	86	in	in	IN
1979	5047	87	a	a	DT
1979	5047	88	saucepan	saucepan	NN
1979	5047	89	with	with	IN
1979	5047	90	enough	enough	JJ
1979	5047	91	salted	salt	VBN
1979	5047	92	water	water	NN
1979	5047	93	to	to	TO
1979	5047	94	cover	cover	VB
1979	5047	95	.	.	.
1979	5048	1	Bring	bring	VB
1979	5048	2	to	to	IN
1979	5048	3	a	a	DT
1979	5048	4	boil	boil	NN
1979	5048	5	over	over	IN
1979	5048	6	medium	medium	NN
1979	5048	7	-	-	HYPH
1979	5048	8	high	high	JJ
1979	5048	9	heat	heat	NN
1979	5048	10	.	.	.
1979	5049	1	Cook	Cook	NNP
1979	5049	2	potatoes	potatoe	VBZ
1979	5049	3	5	5	CD
1979	5049	4	minutes	minute	NNS
1979	5049	5	;	;	:
1979	5049	6	drain	drain	VB
1979	5049	7	,	,	,
1979	5049	8	rinse	rinse	NN
1979	5049	9	under	under	IN
1979	5049	10	cold	cold	JJ
1979	5049	11	water	water	NN
1979	5049	12	and	and	CC
1979	5049	13	set	set	VB
1979	5049	14	aside	aside	RB
1979	5049	15	.	.	.
1979	5050	1	In	in	IN
1979	5050	2	large	large	JJ
1979	5050	3	saucepan	saucepan	NN
1979	5050	4	over	over	IN
1979	5050	5	medium	medium	NN
1979	5050	6	-	-	HYPH
1979	5050	7	high	high	JJ
1979	5050	8	heat	heat	NN
1979	5050	9	,	,	,
1979	5050	10	bring	bring	VB
1979	5050	11	broth	broth	NN
1979	5050	12	and	and	CC
1979	5050	13	sherry	sherry	VB
1979	5050	14	to	to	IN
1979	5050	15	a	a	DT
1979	5050	16	boil	boil	NN
1979	5050	17	.	.	.
1979	5051	1	Season	season	NN
1979	5051	2	with	with	IN
1979	5051	3	salt	salt	NN
1979	5051	4	and	and	CC
1979	5051	5	pepper	pepper	NN
1979	5051	6	.	.	.
1979	5052	1	Add	add	NN
1979	5052	2	onions	onion	NNS
1979	5052	3	,	,	,
1979	5052	4	carrots	carrot	NNS
1979	5052	5	,	,	,
1979	5052	6	and	and	CC
1979	5052	7	celery	celery	NN
1979	5052	8	and	and	CC
1979	5052	9	simmer	simmer	JJ
1979	5052	10	5	5	CD
1979	5052	11	minutes	minute	NNS
1979	5052	12	.	.	.
1979	5053	1	Stir	stir	VB
1979	5053	2	in	in	IN
1979	5053	3	green	green	JJ
1979	5053	4	beans	bean	NNS
1979	5053	5	and	and	CC
1979	5053	6	chicken	chicken	NN
1979	5053	7	and	and	CC
1979	5053	8	heat	heat	NN
1979	5053	9	soup	soup	NN
1979	5053	10	to	to	IN
1979	5053	11	boiling	boil	VBG
1979	5053	12	.	.	.
1979	5054	1	Add	add	VB
1979	5054	2	zucchini	zucchini	NNS
1979	5054	3	and	and	CC
1979	5054	4	potatoes	potato	NNS
1979	5054	5	and	and	CC
1979	5054	6	simmer	simmer	NN
1979	5054	7	1	1	CD
1979	5054	8	minute	minute	NN
1979	5054	9	longer	long	RBR
1979	5054	10	.	.	.
1979	5055	1	Variation	variation	NN
1979	5055	2	:	:	:
1979	5055	3	Chicken	Chicken	NNP
1979	5055	4	Minestrone	Minestrone	NNP
1979	5055	5	Add	Add	NNP
1979	5055	6	1	1	CD
1979	5055	7	cup	cup	NN
1979	5055	8	chopped	chop	VBD
1979	5055	9	stewed	stewed	JJ
1979	5055	10	tomatoes	tomato	NNS
1979	5055	11	in	in	IN
1979	5055	12	their	-PRON-	PRP$
1979	5055	13	juice	juice	NN
1979	5055	14	and	and	CC
1979	5055	15	2	2	CD
1979	5055	16	cups	cup	NNS
1979	5055	17	cooked	cook	VBN
1979	5055	18	,	,	,
1979	5055	19	drained	drain	VBD
1979	5055	20	fusilli	fusilli	NNP
1979	5055	21	or	or	CC
1979	5055	22	other	other	JJ
1979	5055	23	pasta	pasta	NN
1979	5055	24	and	and	CC
1979	5055	25	1/2-cup	1/2-cup	NNP
1979	5055	26	cooked	cooked	JJ
1979	5055	27	kidney	kidney	NN
1979	5055	28	beans	bean	NNS
1979	5055	29	when	when	WRB
1979	5055	30	adding	add	VBG
1979	5055	31	zucchini	zucchini	NNS
1979	5055	32	and	and	CC
1979	5055	33	potatoes	potato	NNS
1979	5055	34	.	.	.
1979	5056	1	Stir	stir	VB
1979	5056	2	in	in	IN
1979	5056	3	1/2-cup	1/2-cup	NNP
1979	5056	4	grated	grate	VBD
1979	5056	5	Parmesan	Parmesan	NNP
1979	5056	6	cheese	cheese	NN
1979	5056	7	just	just	RB
1979	5056	8	before	before	IN
1979	5056	9	serving	serve	VBG
1979	5056	10	.	.	.
1979	5057	1	Other	other	JJ
1979	5057	2	fresh	fresh	JJ
1979	5057	3	vegetables	vegetable	NNS
1979	5057	4	may	may	MD
1979	5057	5	be	be	VB
1979	5057	6	added	add	VBN
1979	5057	7	according	accord	VBG
1979	5057	8	to	to	IN
1979	5057	9	their	-PRON-	PRP$
1979	5057	10	cooking	cooking	NN
1979	5057	11	times	time	NNS
1979	5057	12	.	.	.
1979	5058	1	Minestrone	Minestrone	NNP
1979	5058	2	happens	happen	VBZ
1979	5058	3	to	to	TO
1979	5058	4	be	be	VB
1979	5058	5	one	one	CD
1979	5058	6	of	of	IN
1979	5058	7	Frank	Frank	NNP
1979	5058	8	's	's	POS
1979	5058	9	favorites	favorite	NNS
1979	5058	10	,	,	,
1979	5058	11	although	although	IN
1979	5058	12	he	-PRON-	PRP
1979	5058	13	skips	skip	VBZ
1979	5058	14	the	the	DT
1979	5058	15	cheese	cheese	NN
1979	5058	16	because	because	IN
1979	5058	17	of	of	IN
1979	5058	18	its	-PRON-	PRP$
1979	5058	19	cholesterol	cholesterol	NN
1979	5058	20	.	.	.
1979	5059	1	NEW	NEW	NNP
1979	5059	2	ENGLAND	ENGLAND	NNP
1979	5059	3	CHICKEN	CHICKEN	NNS
1979	5059	4	'	'	POS
1979	5059	5	N	n	CC
1979	5059	6	'	'	''
1979	5059	7	CORN	corn	NN
1979	5059	8	CHOWDERServes	chowderserve	NNS
1979	5059	9	4	4	CD
1979	5059	10	-	-	SYM
1979	5059	11	6	6	CD
1979	5059	12	Chowders	chowder	NNS
1979	5059	13	are	be	VBP
1979	5059	14	thick	thick	JJ
1979	5059	15	soups	soup	NNS
1979	5059	16	which	which	WDT
1979	5059	17	take	take	VBP
1979	5059	18	their	-PRON-	PRP$
1979	5059	19	name	name	NN
1979	5059	20	from	from	IN
1979	5059	21	the	the	DT
1979	5059	22	large	large	JJ
1979	5059	23	French	french	JJ
1979	5059	24	pot	pot	NN
1979	5059	25	used	use	VBN
1979	5059	26	in	in	IN
1979	5059	27	soup	soup	NN
1979	5059	28	-	-	HYPH
1979	5059	29	making	making	NN
1979	5059	30	called	call	VBD
1979	5059	31	a	a	DT
1979	5059	32	"	"	``
1979	5059	33	chaudiere	chaudiere	NN
1979	5059	34	.	.	.
1979	5059	35	"	"	''
1979	5060	1	You	-PRON-	PRP
1979	5060	2	can	can	MD
1979	5060	3	use	use	VB
1979	5060	4	fresh	fresh	JJ
1979	5060	5	corn	corn	NN
1979	5060	6	in	in	IN
1979	5060	7	this	this	DT
1979	5060	8	recipe	recipe	NN
1979	5060	9	,	,	,
1979	5060	10	but	but	CC
1979	5060	11	I	-PRON-	PRP
1979	5060	12	deliberately	deliberately	RB
1979	5060	13	suggested	suggest	VBD
1979	5060	14	frozen	frozen	JJ
1979	5060	15	corn	corn	NN
1979	5060	16	first	first	RB
1979	5060	17	because	because	IN
1979	5060	18	frozen	frozen	JJ
1979	5060	19	corn	corn	NN
1979	5060	20	can	can	MD
1979	5060	21	actually	actually	RB
1979	5060	22	taste	taste	VB
1979	5060	23	sweeter	sweet	JJR
1979	5060	24	and	and	CC
1979	5060	25	fresher	fresh	JJR
1979	5060	26	than	than	IN
1979	5060	27	the	the	DT
1979	5060	28	fresh	fresh	JJ
1979	5060	29	corn	corn	NN
1979	5060	30	you	-PRON-	PRP
1979	5060	31	buy	buy	VBP
1979	5060	32	at	at	IN
1979	5060	33	the	the	DT
1979	5060	34	supermarket	supermarket	NN
1979	5060	35	.	.	.
1979	5061	1	Corn	corn	NN
1979	5061	2	loses	lose	VBZ
1979	5061	3	50	50	CD
1979	5061	4	%	%	NN
1979	5061	5	of	of	IN
1979	5061	6	its	-PRON-	PRP$
1979	5061	7	sweetness	sweetness	NN
1979	5061	8	in	in	IN
1979	5061	9	just	just	RB
1979	5061	10	24	24	CD
1979	5061	11	hours	hour	NNS
1979	5061	12	at	at	IN
1979	5061	13	room	room	NN
1979	5061	14	temperature	temperature	NN
1979	5061	15	,	,	,
1979	5061	16	and	and	CC
1979	5061	17	it	-PRON-	PRP
1979	5061	18	can	can	MD
1979	5061	19	take	take	VB
1979	5061	20	days	day	NNS
1979	5061	21	for	for	IN
1979	5061	22	corn	corn	NN
1979	5061	23	to	to	TO
1979	5061	24	get	get	VB
1979	5061	25	from	from	IN
1979	5061	26	the	the	DT
1979	5061	27	fields	field	NNS
1979	5061	28	to	to	IN
1979	5061	29	the	the	DT
1979	5061	30	supermarket	supermarket	NN
1979	5061	31	to	to	IN
1979	5061	32	your	-PRON-	PRP$
1979	5061	33	house	house	NN
1979	5061	34	.	.	.
1979	5062	1	In	in	IN
1979	5062	2	contrast	contrast	NN
1979	5062	3	,	,	,
1979	5062	4	frozen	frozen	JJ
1979	5062	5	corn	corn	NN
1979	5062	6	is	be	VBZ
1979	5062	7	rushed	rush	VBN
1979	5062	8	from	from	IN
1979	5062	9	the	the	DT
1979	5062	10	fields	field	NNS
1979	5062	11	to	to	IN
1979	5062	12	the	the	DT
1979	5062	13	freezer	freezer	NN
1979	5062	14	in	in	IN
1979	5062	15	just	just	RB
1979	5062	16	a	a	DT
1979	5062	17	few	few	JJ
1979	5062	18	hours	hour	NNS
1979	5062	19	,	,	,
1979	5062	20	and	and	CC
1979	5062	21	once	once	RB
1979	5062	22	frozen	freeze	VBN
1979	5062	23	,	,	,
1979	5062	24	it	-PRON-	PRP
1979	5062	25	stops	stop	VBZ
1979	5062	26	losing	lose	VBG
1979	5062	27	its	-PRON-	PRP$
1979	5062	28	sweetness	sweetness	NN
1979	5062	29	.	.	.
1979	5063	1	Strange	strange	JJ
1979	5063	2	as	as	IN
1979	5063	3	it	-PRON-	PRP
1979	5063	4	may	may	MD
1979	5063	5	seem	seem	VB
1979	5063	6	,	,	,
1979	5063	7	with	with	IN
1979	5063	8	corn	corn	NN
1979	5063	9	,	,	,
1979	5063	10	frozen	freeze	VBN
1979	5063	11	can	can	MD
1979	5063	12	taste	taste	VB
1979	5063	13	fresher	fresher	RB
1979	5063	14	than	than	IN
1979	5063	15	fresh	fresh	JJ
1979	5063	16	.	.	.
1979	5064	1	1/4	1/4	CD
1979	5064	2	pound	pound	NN
1979	5064	3	bacon	bacon	NN
1979	5064	4	or	or	CC
1979	5064	5	salt	salt	NN
1979	5064	6	pork	pork	NN
1979	5064	7	,	,	,
1979	5064	8	diced	dice	VBD
1979	5064	9	1	1	CD
1979	5064	10	cup	cup	NN
1979	5064	11	chopped	chop	VBN
1979	5064	12	onion	onion	NN
1979	5064	13	1/2	1/2	CD
1979	5064	14	cup	cup	NN
1979	5064	15	chopped	chop	VBD
1979	5064	16	celery	celery	NN
1979	5064	17	4	4	CD
1979	5064	18	cups	cup	NNS
1979	5064	19	chicken	chicken	NN
1979	5064	20	broth	broth	NN
1979	5064	21	2	2	CD
1979	5064	22	cups	cup	NNS
1979	5064	23	peeled	peel	VBD
1979	5064	24	potatoes	potato	NNS
1979	5064	25	,	,	,
1979	5064	26	cut	cut	VBN
1979	5064	27	in	in	IN
1979	5064	28	1/2-inch	1/2-inch	CD
1979	5064	29	cubes	cube	NNS
1979	5064	30	1	1	CD
1979	5064	31	package	package	NN
1979	5064	32	(	(	-LRB-
1979	5064	33	10	10	CD
1979	5064	34	ounces	ounce	NNS
1979	5064	35	)	)	-RRB-
1979	5064	36	frozen	frozen	JJ
1979	5064	37	corn	corn	NN
1979	5064	38	or	or	CC
1979	5064	39	kernels	kernel	NNS
1979	5064	40	from	from	IN
1979	5064	41	2	2	CD
1979	5064	42	ears	ear	NNS
1979	5064	43	of	of	IN
1979	5064	44	corn	corn	NN
1979	5064	45	1	1	CD
1979	5064	46	teaspoon	teaspoon	NN
1979	5064	47	salt	salt	NN
1979	5064	48	or	or	CC
1979	5064	49	to	to	TO
1979	5064	50	taste	taste	VB
1979	5064	51	1/8	1/8	CD
1979	5064	52	teaspoon	teaspoon	NN
1979	5064	53	ground	ground	NN
1979	5064	54	pepper	pepper	NN
1979	5064	55	2	2	CD
1979	5064	56	cups	cup	NNS
1979	5064	57	cooked	cook	VBN
1979	5064	58	,	,	,
1979	5064	59	diced	dice	VBN
1979	5064	60	chicken	chicken	NN
1979	5064	61	1	1	CD
1979	5064	62	cup	cup	NN
1979	5064	63	(	(	-LRB-
1979	5064	64	1/2-pint	1/2-pint	CD
1979	5064	65	)	)	-RRB-
1979	5064	66	heavy	heavy	JJ
1979	5064	67	cream	cream	NN
1979	5064	68	Oyster	Oyster	NNP
1979	5064	69	crackers	cracker	NNS
1979	5064	70	,	,	,
1979	5064	71	for	for	IN
1979	5064	72	garnish	garnish	NN
1979	5064	73	In	in	IN
1979	5064	74	large	large	JJ
1979	5064	75	saucepan	saucepan	NN
1979	5064	76	over	over	IN
1979	5064	77	medium	medium	NN
1979	5064	78	-	-	HYPH
1979	5064	79	high	high	JJ
1979	5064	80	heat	heat	NN
1979	5064	81	,	,	,
1979	5064	82	saute	saute	JJ
1979	5064	83	bacon	bacon	NNP
1979	5064	84	for	for	IN
1979	5064	85	3	3	CD
1979	5064	86	minutes	minute	NNS
1979	5064	87	until	until	IN
1979	5064	88	its	-PRON-	PRP$
1979	5064	89	fat	fat	NN
1979	5064	90	has	have	VBZ
1979	5064	91	been	be	VBN
1979	5064	92	rendered	render	VBN
1979	5064	93	.	.	.
1979	5065	1	Add	add	VB
1979	5065	2	onions	onion	NNS
1979	5065	3	and	and	CC
1979	5065	4	celery	celery	NN
1979	5065	5	and	and	CC
1979	5065	6	cook	cook	NN
1979	5065	7	3	3	CD
1979	5065	8	minutes	minute	NNS
1979	5065	9	longer	long	RBR
1979	5065	10	.	.	.
1979	5066	1	Stir	stir	VB
1979	5066	2	in	in	IN
1979	5066	3	broth	broth	NN
1979	5066	4	and	and	CC
1979	5066	5	bring	bring	VB
1979	5066	6	to	to	IN
1979	5066	7	a	a	DT
1979	5066	8	boil	boil	NN
1979	5066	9	,	,	,
1979	5066	10	whisking	whisk	VBG
1979	5066	11	constantly	constantly	RB
1979	5066	12	.	.	.
1979	5067	1	Add	add	VB
1979	5067	2	potatoes	potato	NNS
1979	5067	3	and	and	CC
1979	5067	4	corn	corn	NN
1979	5067	5	,	,	,
1979	5067	6	season	season	NN
1979	5067	7	with	with	IN
1979	5067	8	salt	salt	NN
1979	5067	9	and	and	CC
1979	5067	10	pepper	pepper	NN
1979	5067	11	and	and	CC
1979	5067	12	cook	cook	NN
1979	5067	13	5	5	CD
1979	5067	14	to	to	TO
1979	5067	15	10	10	CD
1979	5067	16	minutes	minute	NNS
1979	5067	17	or	or	CC
1979	5067	18	until	until	IN
1979	5067	19	tender	tender	NN
1979	5067	20	.	.	.
1979	5068	1	Stir	stir	VB
1979	5068	2	in	in	IN
1979	5068	3	chicken	chicken	NN
1979	5068	4	and	and	CC
1979	5068	5	cream	cream	NN
1979	5068	6	,	,	,
1979	5068	7	simmer	simmer	NN
1979	5068	8	3	3	CD
1979	5068	9	minutes	minute	NNS
1979	5068	10	and	and	CC
1979	5068	11	serve	serve	VB
1979	5068	12	with	with	IN
1979	5068	13	oyster	oyster	JJ
1979	5068	14	crackers	cracker	NNS
1979	5068	15	.	.	.
1979	5069	1	Variation	variation	NN
1979	5069	2	:	:	:
1979	5069	3	Shellfish	Shellfish	NNP
1979	5069	4	Chowder	Chowder	NNP
1979	5069	5	Add	Add	NNP
1979	5069	6	1	1	CD
1979	5069	7	cup	cup	NN
1979	5069	8	chopped	chop	VBD
1979	5069	9	green	green	JJ
1979	5069	10	pepper	pepper	NN
1979	5069	11	and	and	CC
1979	5069	12	1	1	CD
1979	5069	13	cup	cup	NN
1979	5069	14	cooked	cooked	JJ
1979	5069	15	crab	crab	NN
1979	5069	16	or	or	CC
1979	5069	17	shrimp	shrimp	NN
1979	5069	18	to	to	TO
1979	5069	19	soup	soup	VB
1979	5069	20	when	when	WRB
1979	5069	21	adding	add	VBG
1979	5069	22	chicken	chicken	NN
1979	5069	23	.	.	.
1979	5070	1	HEARTY	HEARTY	NNP
1979	5070	2	LANCASTER	LANCASTER	NNP
1979	5070	3	CHICKEN	CHICKEN	NNS
1979	5070	4	,	,	,
1979	5070	5	VEGETABLE	VEGETABLE	NNP
1979	5070	6	AND	and	CC
1979	5070	7	DUMPLING	DUMPLING	NNP
1979	5070	8	SOUP	SOUP	NNP
1979	5070	9	Serves	serve	VBZ
1979	5070	10	4	4	CD
1979	5070	11	This	this	DT
1979	5070	12	is	be	VBZ
1979	5070	13	a	a	DT
1979	5070	14	famous	famous	JJ
1979	5070	15	Pennsylvania	Pennsylvania	NNP
1979	5070	16	summer	summer	NN
1979	5070	17	soup	soup	NN
1979	5070	18	made	make	VBN
1979	5070	19	with	with	IN
1979	5070	20	extra	extra	JJ
1979	5070	21	vegetables	vegetable	NNS
1979	5070	22	for	for	IN
1979	5070	23	hearty	hearty	JJ
1979	5070	24	winter	winter	NN
1979	5070	25	eating	eat	VBG
1979	5070	26	.	.	.
1979	5071	1	You	-PRON-	PRP
1979	5071	2	can	can	MD
1979	5071	3	substitute	substitute	VB
1979	5071	4	noodles	noodle	NNS
1979	5071	5	for	for	IN
1979	5071	6	the	the	DT
1979	5071	7	dumplings	dumpling	NNS
1979	5071	8	,	,	,
1979	5071	9	or	or	CC
1979	5071	10	add	add	VB
1979	5071	11	crackers	cracker	NNS
1979	5071	12	,	,	,
1979	5071	13	pretzels	pretzel	VBZ
1979	5071	14	$	$	$
1979	5071	15	and	and	CC
1979	5071	16	some	some	DT
1979	5071	17	people	people	NNS
1979	5071	18	have	have	VBP
1979	5071	19	told	tell	VBD
1979	5071	20	me	-PRON-	PRP
1979	5071	21	that	that	IN
1979	5071	22	even	even	RB
1979	5071	23	popcorn	popcorn	JJ
1979	5071	24	works	work	NNS
1979	5071	25	.	.	.
1979	5072	1	I	-PRON-	PRP
1979	5072	2	'm	be	VBP
1979	5072	3	skeptical	skeptical	JJ
1979	5072	4	about	about	IN
1979	5072	5	the	the	DT
1979	5072	6	popcorn	popcorn	NN
1979	5072	7	,	,	,
1979	5072	8	but	but	CC
1979	5072	9	if	if	IN
1979	5072	10	you	-PRON-	PRP
1979	5072	11	're	be	VBP
1979	5072	12	feeling	feel	VBG
1979	5072	13	adventurous	adventurous	JJ
1979	5072	14	,	,	,
1979	5072	15	give	give	VB
1979	5072	16	it	-PRON-	PRP
1979	5072	17	a	a	DT
1979	5072	18	try	try	NN
1979	5072	19	.	.	.
1979	5073	1	6	6	CD
1979	5073	2	cups	cup	NNS
1979	5073	3	chicken	chicken	NN
1979	5073	4	broth	broth	NN
1979	5073	5	2	2	CD
1979	5073	6	cups	cup	NNS
1979	5073	7	cooked	cook	VBN
1979	5073	8	,	,	,
1979	5073	9	diced	dice	VBN
1979	5073	10	chicken	chicken	NN
1979	5073	11	1	1	CD
1979	5073	12	teaspoon	teaspoon	NN
1979	5073	13	salt	salt	NN
1979	5073	14	or	or	CC
1979	5073	15	to	to	TO
1979	5073	16	taste	taste	VB
1979	5073	17	1/8	1/8	CD
1979	5073	18	teaspoon	teaspoon	NN
1979	5073	19	ground	ground	NN
1979	5073	20	pepper	pepper	NN
1979	5073	21	1/2	1/2	CD
1979	5073	22	cup	cup	NN
1979	5073	23	parboiled	parboil	VBD
1979	5073	24	potatoes	potato	NNS
1979	5073	25	,	,	,
1979	5073	26	cut	cut	VBN
1979	5073	27	in	in	IN
1979	5073	28	1/2-inch	1/2-inch	CD
1979	5073	29	cubes	cube	NNS
1979	5073	30	1/2	1/2	CD
1979	5073	31	cup	cup	NN
1979	5073	32	parboiled	parboil	VBN
1979	5073	33	carrots	carrot	NNS
1979	5073	34	,	,	,
1979	5073	35	cut	cut	VBN
1979	5073	36	in	in	IN
1979	5073	37	1/2-inch	1/2-inch	CD
1979	5073	38	pieces	piece	NNS
1979	5073	39	1/2	1/2	CD
1979	5073	40	cup	cup	NN
1979	5073	41	shredded	shred	VBD
1979	5073	42	green	green	JJ
1979	5073	43	cabbage	cabbage	NN
1979	5073	44	1	1	CD
1979	5073	45	cup	cup	NN
1979	5073	46	thinly	thinly	RB
1979	5073	47	-	-	HYPH
1979	5073	48	sliced	slice	VBN
1979	5073	49	leek	leek	NN
1979	5073	50	,	,	,
1979	5073	51	white	white	JJ
1979	5073	52	and	and	CC
1979	5073	53	tender	tender	JJ
1979	5073	54	green	green	JJ
1979	5073	55	parts	part	NNS
1979	5073	56	only	only	RB
1979	5073	57	,	,	,
1979	5073	58	or	or	CC
1979	5073	59	1	1	CD
1979	5073	60	medium	medium	JJ
1979	5073	61	onion	onion	NN
1979	5073	62	,	,	,
1979	5073	63	thinly	thinly	RB
1979	5073	64	sliced	slice	VBD
1979	5073	65	1	1	CD
1979	5073	66	package	package	NN
1979	5073	67	(	(	-LRB-
1979	5073	68	10-ounces	10-ounces	CD
1979	5073	69	)	)	-RRB-
1979	5073	70	frozen	frozen	JJ
1979	5073	71	corn	corn	NN
1979	5073	72	kernels	kernel	NNS
1979	5073	73	from	from	IN
1979	5073	74	2	2	CD
1979	5073	75	ears	ear	NNS
1979	5073	76	of	of	IN
1979	5073	77	corn	corn	NN
1979	5073	78	Knepp	Knepp	NNP
1979	5073	79	In	in	IN
1979	5073	80	large	large	JJ
1979	5073	81	saucepan	saucepan	NN
1979	5073	82	over	over	IN
1979	5073	83	high	high	JJ
1979	5073	84	heat	heat	NN
1979	5073	85	,	,	,
1979	5073	86	bring	bring	VB
1979	5073	87	broth	broth	NN
1979	5073	88	to	to	IN
1979	5073	89	a	a	DT
1979	5073	90	boil	boil	NN
1979	5073	91	.	.	.
1979	5074	1	Add	add	VB
1979	5074	2	other	other	JJ
1979	5074	3	ingredients	ingredient	NNS
1979	5074	4	and	and	CC
1979	5074	5	reduce	reduce	VB
1979	5074	6	heat	heat	NN
1979	5074	7	to	to	IN
1979	5074	8	low	low	JJ
1979	5074	9	.	.	.
1979	5075	1	Simmer	simmer	NN
1979	5075	2	for	for	IN
1979	5075	3	3	3	CD
1979	5075	4	minutes	minute	NNS
1979	5075	5	while	while	IN
1979	5075	6	making	make	VBG
1979	5075	7	dumplings	dumpling	NNS
1979	5075	8	.	.	.
1979	5076	1	Knepp	Knepp	NNP
1979	5076	2	(	(	-LRB-
1979	5076	3	Little	little	JJ
1979	5076	4	Dumplings	Dumplings	NNPS
1979	5076	5	)	)	-RRB-
1979	5076	6	1	1	CD
1979	5076	7	egg	egg	NN
1979	5076	8	3/4	3/4	CD
1979	5076	9	cup	cup	NN
1979	5076	10	flour	flour	NN
1979	5076	11	1/3	1/3	CD
1979	5076	12	cup	cup	NN
1979	5076	13	water	water	NN
1979	5076	14	1/4	1/4	CD
1979	5076	15	teaspoon	teaspoon	NN
1979	5076	16	salt	salt	NN
1979	5076	17	or	or	CC
1979	5076	18	to	to	TO
1979	5076	19	taste	taste	VB
1979	5076	20	1/8	1/8	CD
1979	5076	21	teaspoon	teaspoon	NN
1979	5076	22	baking	baking	NN
1979	5076	23	powder	powder	NN
1979	5076	24	Pinch	Pinch	NNP
1979	5076	25	ground	ground	NN
1979	5076	26	nutmeg	nutmeg	NN
1979	5076	27	1	1	CD
1979	5076	28	teaspoon	teaspoon	NN
1979	5076	29	minced	mince	VBN
1979	5076	30	,	,	,
1979	5076	31	fresh	fresh	JJ
1979	5076	32	parsley	parsley	NN
1979	5076	33	,	,	,
1979	5076	34	optional	optional	JJ
1979	5076	35	garnish	garnish	NN
1979	5076	36	In	in	IN
1979	5076	37	small	small	JJ
1979	5076	38	bowl	bowl	NN
1979	5076	39	,	,	,
1979	5076	40	beat	beat	VBD
1979	5076	41	egg	egg	NN
1979	5076	42	;	;	:
1979	5076	43	stir	stir	NN
1979	5076	44	in	in	IN
1979	5076	45	flour	flour	NN
1979	5076	46	,	,	,
1979	5076	47	water	water	NN
1979	5076	48	,	,	,
1979	5076	49	salt	salt	NN
1979	5076	50	,	,	,
1979	5076	51	baking	baking	NN
1979	5076	52	powder	powder	NN
1979	5076	53	,	,	,
1979	5076	54	and	and	CC
1979	5076	55	nutmeg	nutmeg	NNP
1979	5076	56	.	.	.
1979	5077	1	Drop	drop	VB
1979	5077	2	batter	batter	NN
1979	5077	3	by	by	IN
1979	5077	4	half	half	JJ
1979	5077	5	teaspoons	teaspoon	NNS
1979	5077	6	into	into	IN
1979	5077	7	the	the	DT
1979	5077	8	simmering	simmer	VBG
1979	5077	9	soup	soup	NN
1979	5077	10	.	.	.
1979	5078	1	When	when	WRB
1979	5078	2	dumplings	dumpling	NNS
1979	5078	3	rise	rise	VBP
1979	5078	4	to	to	IN
1979	5078	5	top	top	NN
1979	5078	6	,	,	,
1979	5078	7	stir	stir	VB
1979	5078	8	in	in	IN
1979	5078	9	parsley	parsley	NNP
1979	5078	10	and	and	CC
1979	5078	11	serve	serve	VB
1979	5078	12	.	.	.
1979	5079	1	Variation	variation	NN
1979	5079	2	:	:	:
1979	5079	3	Chicken	Chicken	NNP
1979	5079	4	Spinach	Spinach	NNP
1979	5079	5	Straciatella	Straciatella	NNP
1979	5079	6	Omit	Omit	NNP
1979	5079	7	dumplings	dumpling	NNS
1979	5079	8	.	.	.
1979	5080	1	Clean	clean	JJ
1979	5080	2	and	and	CC
1979	5080	3	stem	stem	VB
1979	5080	4	1/2	1/2	CD
1979	5080	5	pound	pound	NN
1979	5080	6	fresh	fresh	JJ
1979	5080	7	spinach	spinach	NN
1979	5080	8	;	;	:
1979	5080	9	stack	stack	NN
1979	5080	10	and	and	CC
1979	5080	11	cut	cut	VBD
1979	5080	12	into	into	IN
1979	5080	13	1/2-inch	1/2-inch	CD
1979	5080	14	strips	strip	NNS
1979	5080	15	.	.	.
1979	5081	1	Whisk	whisk	NN
1979	5081	2	together	together	RB
1979	5081	3	2	2	CD
1979	5081	4	eggs	egg	NNS
1979	5081	5	with	with	IN
1979	5081	6	1/2-cup	1/2-cup	NNP
1979	5081	7	grated	grate	VBD
1979	5081	8	Parmesan	Parmesan	NNP
1979	5081	9	cheese	cheese	NN
1979	5081	10	.	.	.
1979	5082	1	Stir	stir	VB
1979	5082	2	in	in	IN
1979	5082	3	spinach	spinach	NN
1979	5082	4	with	with	IN
1979	5082	5	chicken	chicken	NN
1979	5082	6	,	,	,
1979	5082	7	then	then	RB
1979	5082	8	heat	heat	NN
1979	5082	9	soup	soup	NN
1979	5082	10	just	just	RB
1979	5082	11	to	to	IN
1979	5082	12	boiling	boil	VBG
1979	5082	13	.	.	.
1979	5083	1	Immediately	immediately	RB
1979	5083	2	pour	pour	VB
1979	5083	3	in	in	IN
1979	5083	4	the	the	DT
1979	5083	5	egg	egg	NN
1979	5083	6	mixture	mixture	NN
1979	5083	7	in	in	IN
1979	5083	8	a	a	DT
1979	5083	9	thin	thin	JJ
1979	5083	10	stream	stream	NN
1979	5083	11	,	,	,
1979	5083	12	while	while	IN
1979	5083	13	stirring	stir	VBG
1979	5083	14	.	.	.
1979	5084	1	The	the	DT
1979	5084	2	goal	goal	NN
1979	5084	3	is	be	VBZ
1979	5084	4	to	to	TO
1979	5084	5	end	end	VB
1979	5084	6	up	up	RP
1979	5084	7	with	with	IN
1979	5084	8	thread	thread	NN
1979	5084	9	-	-	HYPH
1979	5084	10	like	like	JJ
1979	5084	11	strands	strand	NNS
1979	5084	12	of	of	IN
1979	5084	13	cooked	cooked	JJ
1979	5084	14	egg	egg	NN
1979	5084	15	.	.	.
1979	5085	1	Cook	cook	VB
1979	5085	2	until	until	IN
1979	5085	3	soup	soup	NN
1979	5085	4	simmers	simmer	NNS
1979	5085	5	again	again	RB
1979	5085	6	;	;	:
1979	5085	7	stir	stir	VB
1979	5085	8	gently	gently	RB
1979	5085	9	just	just	RB
1979	5085	10	before	before	IN
1979	5085	11	serving	serve	VBG
1979	5085	12	.	.	.
1979	5086	1	CHICKEN	CHICKEN	NNS
1979	5086	2	-	-	HYPH
1979	5086	3	BACON	bacon	NN
1979	5086	4	SANDWICH	SANDWICH	NNP
1979	5086	5	Serves	serve	VBZ
1979	5086	6	6	6	CD
1979	5086	7	Different	different	JJ
1979	5086	8	kinds	kind	NNS
1979	5086	9	of	of	IN
1979	5086	10	bread	bread	NN
1979	5086	11	make	make	VBP
1979	5086	12	interesting	interesting	JJ
1979	5086	13	variations	variation	NNS
1979	5086	14	.	.	.
1979	5087	1	You	-PRON-	PRP
1979	5087	2	can	can	MD
1979	5087	3	serve	serve	VB
1979	5087	4	the	the	DT
1979	5087	5	sandwiches	sandwich	NNS
1979	5087	6	either	either	CC
1979	5087	7	open	open	JJ
1979	5087	8	-	-	HYPH
1979	5087	9	face	face	NN
1979	5087	10	or	or	CC
1979	5087	11	topped	top	VBD
1979	5087	12	with	with	IN
1979	5087	13	another	another	DT
1979	5087	14	slice	slice	NN
1979	5087	15	of	of	IN
1979	5087	16	bread	bread	NN
1979	5087	17	.	.	.
1979	5088	1	I	-PRON-	PRP
1979	5088	2	like	like	VBP
1979	5088	3	open	open	JJ
1979	5088	4	-	-	HYPH
1979	5088	5	face	face	NN
1979	5088	6	sandwiches	sandwich	NNS
1979	5088	7	that	that	IN
1979	5088	8	the	the	DT
1979	5088	9	kids	kid	NNS
1979	5088	10	can	can	MD
1979	5088	11	decorate	decorate	VB
1979	5088	12	.	.	.
1979	5089	1	1	1	CD
1979	5089	2	cup	cup	NN
1979	5089	3	cooked	cook	VBN
1979	5089	4	,	,	,
1979	5089	5	finely	finely	RB
1979	5089	6	chopped	chop	VBN
1979	5089	7	chicken	chicken	NN
1979	5089	8	1/4	1/4	CD
1979	5089	9	cup	cup	NN
1979	5089	10	chopped	chop	VBD
1979	5089	11	celery	celery	NN
1979	5089	12	2	2	CD
1979	5089	13	tablespoons	tablespoon	NNS
1979	5089	14	minced	mince	VBN
1979	5089	15	,	,	,
1979	5089	16	fresh	fresh	JJ
1979	5089	17	parsley	parsley	NN
1979	5089	18	4	4	CD
1979	5089	19	tablespoons	tablespoon	NNS
1979	5089	20	mayonnaise	mayonnaise	NN
1979	5089	21	or	or	CC
1979	5089	22	salad	salad	NN
1979	5089	23	dressing	dress	VBG
1979	5089	24	2	2	CD
1979	5089	25	teaspoons	teaspoon	NNS
1979	5089	26	fresh	fresh	JJ
1979	5089	27	lemon	lemon	NN
1979	5089	28	juice	juice	NN
1979	5089	29	1/4	1/4	CD
1979	5089	30	teaspoon	teaspoon	NN
1979	5089	31	salt	salt	NN
1979	5089	32	or	or	CC
1979	5089	33	to	to	TO
1979	5089	34	taste	taste	VB
1979	5089	35	1/8	1/8	CD
1979	5089	36	teaspoon	teaspoon	NN
1979	5089	37	ground	ground	NN
1979	5089	38	pepper	pepper	NN
1979	5089	39	6	6	CD
1979	5089	40	slices	slice	NNS
1979	5089	41	crisp	crisp	RB
1979	5089	42	cooked	cook	VBD
1979	5089	43	bacon	bacon	NN
1979	5089	44	In	in	IN
1979	5089	45	a	a	DT
1979	5089	46	mixing	mix	VBG
1979	5089	47	bowl	bowl	NN
1979	5089	48	combine	combine	VBP
1979	5089	49	all	all	DT
1979	5089	50	ingredients	ingredient	NNS
1979	5089	51	except	except	IN
1979	5089	52	bacon	bacon	NN
1979	5089	53	and	and	CC
1979	5089	54	spread	spread	VBD
1979	5089	55	on	on	IN
1979	5089	56	favorite	favorite	JJ
1979	5089	57	kind	kind	NN
1979	5089	58	of	of	IN
1979	5089	59	bread	bread	NN
1979	5089	60	.	.	.
1979	5090	1	Break	break	NN
1979	5090	2	slices	slice	NNS
1979	5090	3	of	of	IN
1979	5090	4	cooked	cooked	JJ
1979	5090	5	bacon	bacon	NN
1979	5090	6	in	in	IN
1979	5090	7	half	half	NN
1979	5090	8	and	and	CC
1979	5090	9	place	place	NN
1979	5090	10	on	on	IN
1979	5090	11	top	top	NN
1979	5090	12	of	of	IN
1979	5090	13	sandwich	sandwich	NN
1979	5090	14	.	.	.
1979	5091	1	HOT	hot	JJ
1979	5091	2	CHICKENWICHServes	chickenwichserve	NNS
1979	5091	3	6	6	CD
1979	5091	4	If	if	IN
1979	5091	5	chicken	chicken	NN
1979	5091	6	has	have	VBZ
1979	5091	7	been	be	VBN
1979	5091	8	chilled	chill	VBN
1979	5091	9	,	,	,
1979	5091	10	it	-PRON-	PRP
1979	5091	11	should	should	MD
1979	5091	12	be	be	VB
1979	5091	13	placed	place	VBN
1979	5091	14	in	in	IN
1979	5091	15	250oF	250of	NN
1979	5091	16	oven	oven	RB
1979	5091	17	,	,	,
1979	5091	18	uncovered	uncover	VBN
1979	5091	19	,	,	,
1979	5091	20	for	for	IN
1979	5091	21	about	about	RB
1979	5091	22	3	3	CD
1979	5091	23	minutes	minute	NNS
1979	5091	24	.	.	.
1979	5092	1	If	if	IN
1979	5092	2	you	-PRON-	PRP
1979	5092	3	have	have	VBP
1979	5092	4	the	the	DT
1979	5092	5	time	time	NN
1979	5092	6	,	,	,
1979	5092	7	substitute	substitute	VB
1979	5092	8	a	a	DT
1979	5092	9	good	good	JJ
1979	5092	10	homemade	homemade	JJ
1979	5092	11	white	white	JJ
1979	5092	12	sauce	sauce	NN
1979	5092	13	made	make	VBN
1979	5092	14	with	with	IN
1979	5092	15	chicken	chicken	NN
1979	5092	16	broth	broth	NN
1979	5092	17	for	for	IN
1979	5092	18	the	the	DT
1979	5092	19	cream	cream	NN
1979	5092	20	of	of	IN
1979	5092	21	chicken	chicken	NN
1979	5092	22	soup	soup	NN
1979	5092	23	.	.	.
1979	5093	1	If	if	IN
1979	5093	2	you	-PRON-	PRP
1979	5093	3	do	do	VBP
1979	5093	4	n't	not	RB
1979	5093	5	have	have	VB
1979	5093	6	the	the	DT
1979	5093	7	time	time	NN
1979	5093	8	,	,	,
1979	5093	9	(	(	-LRB-
1979	5093	10	and	and	CC
1979	5093	11	I	-PRON-	PRP
1979	5093	12	bet	bet	VBP
1979	5093	13	that	that	DT
1979	5093	14	happens	happen	VBZ
1979	5093	15	to	to	IN
1979	5093	16	you	-PRON-	PRP
1979	5093	17	often	often	RB
1979	5093	18	!	!	.
1979	5093	19	)	)	-RRB-
1979	5094	1	the	the	DT
1979	5094	2	chicken	chicken	NNP
1979	5094	3	soup	soup	NN
1979	5094	4	shortcut	shortcut	NN
1979	5094	5	is	be	VBZ
1979	5094	6	still	still	RB
1979	5094	7	very	very	RB
1979	5094	8	good	good	JJ
1979	5094	9	.	.	.
1979	5095	1	6	6	CD
1979	5095	2	slices	slice	NNS
1979	5095	3	hot	hot	JJ
1979	5095	4	buttered	butter	VBN
1979	5095	5	toast	toast	NN
1979	5095	6	1	1	CD
1979	5095	7	can	can	NN
1979	5095	8	(	(	-LRB-
1979	5095	9	3	3	CD
1979	5095	10	-	-	SYM
1979	5095	11	1/2-ounces	1/2-ounces	CD
1979	5095	12	)	)	-RRB-
1979	5095	13	deviled	devil	VBD
1979	5095	14	ham	ham	NNP
1979	5095	15	1	1	CD
1979	5095	16	chicken	chicken	NN
1979	5095	17	,	,	,
1979	5095	18	cooked	cook	VBN
1979	5095	19	and	and	CC
1979	5095	20	sliced	sliced	JJ
1979	5095	21	3	3	CD
1979	5095	22	tablespoons	tablespoon	NNS
1979	5095	23	minced	mince	VBN
1979	5095	24	,	,	,
1979	5095	25	fresh	fresh	JJ
1979	5095	26	parsley	parsley	NN
1979	5095	27	1	1	CD
1979	5095	28	can	can	NN
1979	5095	29	(	(	-LRB-
1979	5095	30	10	10	CD
1979	5095	31	-	-	SYM
1979	5095	32	1/2-ounces	1/2-ounces	CD
1979	5095	33	)	)	-RRB-
1979	5095	34	cream	cream	NN
1979	5095	35	of	of	IN
1979	5095	36	chicken	chicken	NN
1979	5095	37	soup	soup	NN
1979	5095	38	,	,	,
1979	5095	39	undiluted	undiluted	JJ
1979	5095	40	and	and	CC
1979	5095	41	heated	heated	JJ
1979	5095	42	Salt	Salt	NNP
1979	5095	43	to	to	TO
1979	5095	44	taste	taste	NN
1979	5095	45	(	(	-LRB-
1979	5095	46	you	-PRON-	PRP
1979	5095	47	may	may	MD
1979	5095	48	not	not	RB
1979	5095	49	want	want	VB
1979	5095	50	any	any	DT
1979	5095	51	since	since	IN
1979	5095	52	the	the	DT
1979	5095	53	soup	soup	NN
1979	5095	54	and	and	CC
1979	5095	55	the	the	DT
1979	5095	56	deviled	devil	VBN
1979	5095	57	ham	ham	NN
1979	5095	58	are	be	VBP
1979	5095	59	both	both	DT
1979	5095	60	fairly	fairly	RB
1979	5095	61	salty	salty	JJ
1979	5095	62	)	)	-RRB-
1979	5095	63	Spread	spread	NN
1979	5095	64	deviled	deviled	JJ
1979	5095	65	ham	ham	NN
1979	5095	66	on	on	IN
1979	5095	67	buttered	butter	VBN
1979	5095	68	toast	toast	NN
1979	5095	69	;	;	:
1979	5095	70	sprinkle	sprinkle	VB
1979	5095	71	with	with	IN
1979	5095	72	parsley	parsley	NN
1979	5095	73	.	.	.
1979	5096	1	Place	place	NN
1979	5096	2	sliced	slice	VBN
1979	5096	3	chicken	chicken	NN
1979	5096	4	on	on	IN
1979	5096	5	toast	toast	NN
1979	5096	6	.	.	.
1979	5097	1	Pour	pour	VB
1979	5097	2	hot	hot	JJ
1979	5097	3	soup	soup	NN
1979	5097	4	over	over	IN
1979	5097	5	each	each	DT
1979	5097	6	sandwich	sandwich	NN
1979	5097	7	.	.	.
1979	5098	1	QUICK	quick	JJ
1979	5098	2	CHICKEN	CHICKEN	NNS
1979	5098	3	TETRAZZINI	tetrazzini	NN
1979	5098	4	Serves	serve	VBZ
1979	5098	5	2	2	CD
1979	5098	6	-	-	SYM
1979	5098	7	3	3	CD
1979	5098	8	This	this	DT
1979	5098	9	is	be	VBZ
1979	5098	10	even	even	RB
1979	5098	11	better	well	JJR
1979	5098	12	after	after	IN
1979	5098	13	standing	stand	VBG
1979	5098	14	to	to	TO
1979	5098	15	let	let	VB
1979	5098	16	the	the	DT
1979	5098	17	flavors	flavor	NNS
1979	5098	18	blend	blend	VB
1979	5098	19	.	.	.
1979	5099	1	Green	green	JJ
1979	5099	2	beans	bean	NNS
1979	5099	3	and	and	CC
1979	5099	4	broiled	broil	VBD
1979	5099	5	tomato	tomato	NNP
1979	5099	6	go	go	VB
1979	5099	7	nicely	nicely	RB
1979	5099	8	with	with	IN
1979	5099	9	this	this	DT
1979	5099	10	.	.	.
1979	5100	1	If	if	IN
1979	5100	2	you	-PRON-	PRP
1979	5100	3	have	have	VBP
1979	5100	4	time	time	NN
1979	5100	5	,	,	,
1979	5100	6	use	use	VB
1979	5100	7	a	a	DT
1979	5100	8	good	good	JJ
1979	5100	9	homemade	homemade	JJ
1979	5100	10	white	white	JJ
1979	5100	11	sauce	sauce	NN
1979	5100	12	made	make	VBN
1979	5100	13	with	with	IN
1979	5100	14	chicken	chicken	NN
1979	5100	15	broth	broth	NN
1979	5100	16	and	and	CC
1979	5100	17	mushrooms	mushroom	NNS
1979	5100	18	instead	instead	RB
1979	5100	19	of	of	IN
1979	5100	20	the	the	DT
1979	5100	21	cream	cream	NN
1979	5100	22	of	of	IN
1979	5100	23	mushroom	mushroom	NN
1979	5100	24	soup	soup	NN
1979	5100	25	.	.	.
1979	5101	1	1	1	CD
1979	5101	2	cup	cup	NN
1979	5101	3	cooked	cook	VBN
1979	5101	4	,	,	,
1979	5101	5	diced	dice	VBN
1979	5101	6	chicken	chicken	NN
1979	5101	7	1	1	CD
1979	5101	8	can	can	NN
1979	5101	9	(	(	-LRB-
1979	5101	10	10	10	CD
1979	5101	11	-	-	SYM
1979	5101	12	1/2-ounces	1/2-ounces	CD
1979	5101	13	)	)	-RRB-
1979	5101	14	cream	cream	NN
1979	5101	15	of	of	IN
1979	5101	16	mushroom	mushroom	NN
1979	5101	17	soup	soup	NN
1979	5101	18	,	,	,
1979	5101	19	undiluted	undiluted	JJ
1979	5101	20	1/2	1/2	CD
1979	5101	21	cup	cup	NN
1979	5101	22	cooked	cook	VBN
1979	5101	23	spaghetti	spaghetti	NNS
1979	5101	24	(	(	-LRB-
1979	5101	25	1/4	1/4	CD
1979	5101	26	cup	cup	NN
1979	5101	27	uncooked	uncooked	JJ
1979	5101	28	yields	yield	NNS
1979	5101	29	1/2	1/2	CD
1979	5101	30	cup	cup	NN
1979	5101	31	cooked	cook	VBN
1979	5101	32	)	)	-RRB-
1979	5101	33	2	2	CD
1979	5101	34	tablespoons	tablespoon	NNS
1979	5101	35	dry	dry	JJ
1979	5101	36	sherry	sherry	NN
1979	5101	37	1/3	1/3	DT
1979	5101	38	cup	cup	NN
1979	5101	39	grated	grate	VBN
1979	5101	40	Parmesan	Parmesan	NNP
1979	5101	41	cheese	cheese	NN
1979	5101	42	Salt	salt	NN
1979	5101	43	and	and	CC
1979	5101	44	ground	ground	NN
1979	5101	45	pepper	pepper	NN
1979	5101	46	to	to	IN
1979	5101	47	taste	taste	NN
1979	5101	48	(	(	-LRB-
1979	5101	49	you	-PRON-	PRP
1979	5101	50	may	may	MD
1979	5101	51	not	not	RB
1979	5101	52	want	want	VB
1979	5101	53	any	any	DT
1979	5101	54	since	since	IN
1979	5101	55	the	the	DT
1979	5101	56	soup	soup	NN
1979	5101	57	is	be	VBZ
1979	5101	58	fairly	fairly	RB
1979	5101	59	salty	salty	JJ
1979	5101	60	)	)	-RRB-
1979	5101	61	Preheat	preheat	NN
1979	5101	62	oven	oven	VBD
1979	5101	63	to	to	IN
1979	5101	64	375oF.	375oF.	.
1979	5102	1	In	in	IN
1979	5102	2	a	a	DT
1979	5102	3	baking	baking	NN
1979	5102	4	dish	dish	NN
1979	5102	5	combine	combine	VB
1979	5102	6	all	all	DT
1979	5102	7	ingredients	ingredient	NNS
1979	5102	8	and	and	CC
1979	5102	9	bake	bake	VB
1979	5102	10	for	for	IN
1979	5102	11	about	about	RB
1979	5102	12	30	30	CD
1979	5102	13	minutes	minute	NNS
1979	5102	14	until	until	IN
1979	5102	15	hot	hot	JJ
1979	5102	16	and	and	CC
1979	5102	17	lightly	lightly	RB
1979	5102	18	browned	brown	VBN
1979	5102	19	.	.	.
1979	5103	1	SALADS	SALADS	NNP
1979	5103	2	CHICKEN	CHICKEN	NNP
1979	5103	3	SPRING	SPRING	NNP
1979	5103	4	SALADServes	saladserve	VBZ
1979	5103	5	6	6	CD
1979	5103	6	-	-	SYM
1979	5103	7	8	8	CD
1979	5103	8	Spinach	spinach	NN
1979	5103	9	is	be	VBZ
1979	5103	10	an	an	DT
1979	5103	11	excellent	excellent	JJ
1979	5103	12	source	source	NN
1979	5103	13	of	of	IN
1979	5103	14	Vitamins	Vitamins	NNP
1979	5103	15	A	A	NNP
1979	5103	16	and	and	CC
1979	5103	17	C	C	NNP
1979	5103	18	,	,	,
1979	5103	19	as	as	RB
1979	5103	20	well	well	RB
1979	5103	21	as	as	IN
1979	5103	22	potassium	potassium	NN
1979	5103	23	and	and	CC
1979	5103	24	magnesium	magnesium	NN
1979	5103	25	.	.	.
1979	5104	1	When	when	WRB
1979	5104	2	you	-PRON-	PRP
1979	5104	3	eat	eat	VBP
1979	5104	4	it	-PRON-	PRP
1979	5104	5	uncooked	uncooked	JJ
1979	5104	6	,	,	,
1979	5104	7	as	as	IN
1979	5104	8	in	in	IN
1979	5104	9	this	this	DT
1979	5104	10	recipe	recipe	NN
1979	5104	11	,	,	,
1979	5104	12	dentists	dentist	NNS
1979	5104	13	say	say	VBP
1979	5104	14	spinach	spinach	NN
1979	5104	15	is	be	VBZ
1979	5104	16	a	a	DT
1979	5104	17	detergent	detergent	NN
1979	5104	18	food	food	NN
1979	5104	19	,	,	,
1979	5104	20	helpful	helpful	JJ
1979	5104	21	to	to	IN
1979	5104	22	dental	dental	JJ
1979	5104	23	health	health	NN
1979	5104	24	.	.	.
1979	5105	1	3	3	CD
1979	5105	2	cups	cup	NNS
1979	5105	3	cooked	cook	VBN
1979	5105	4	chicken	chicken	NN
1979	5105	5	,	,	,
1979	5105	6	cut	cut	VBN
1979	5105	7	in	in	IN
1979	5105	8	chunks	chunk	NNS
1979	5105	9	1	1	CD
1979	5105	10	package	package	NN
1979	5105	11	(	(	-LRB-
1979	5105	12	10-ounces	10-ounces	CD
1979	5105	13	)	)	-RRB-
1979	5105	14	raw	raw	JJ
1979	5105	15	spinach	spinach	NN
1979	5105	16	,	,	,
1979	5105	17	washed	wash	VBD
1979	5105	18	and	and	CC
1979	5105	19	drained	drain	VBN
1979	5105	20	with	with	IN
1979	5105	21	stems	stem	NNS
1979	5105	22	removed	remove	VBN
1979	5105	23	and	and	CC
1979	5105	24	torn	tear	VBN
1979	5105	25	into	into	IN
1979	5105	26	small	small	JJ
1979	5105	27	pieces	piece	NNS
1979	5105	28	1	1	CD
1979	5105	29	small	small	JJ
1979	5105	30	clove	clove	NNP
1979	5105	31	garlic	garlic	NNP
1979	5105	32	,	,	,
1979	5105	33	minced	mince	VBD
1979	5105	34	1	1	CD
1979	5105	35	tablespoon	tablespoon	NN
1979	5105	36	chives	chive	NNS
1979	5105	37	,	,	,
1979	5105	38	snipped	snip	VBD
1979	5105	39	,	,	,
1979	5105	40	fresh	fresh	JJ
1979	5105	41	or	or	CC
1979	5105	42	frozen	frozen	JJ
1979	5105	43	1	1	CD
1979	5105	44	teaspoon	teaspoon	NN
1979	5105	45	salt	salt	NN
1979	5105	46	or	or	CC
1979	5105	47	to	to	TO
1979	5105	48	taste	taste	VB
1979	5105	49	1/8	1/8	CD
1979	5105	50	teaspoon	teaspoon	NN
1979	5105	51	ground	ground	NN
1979	5105	52	pepper	pepper	NN
1979	5105	53	1	1	CD
1979	5105	54	teaspoon	teaspoon	NN
1979	5105	55	sugar	sugar	NN
1979	5105	56	3/4	3/4	CD
1979	5105	57	cup	cup	NN
1979	5105	58	chopped	chop	VBD
1979	5105	59	pecans	pecan	NNS
1979	5105	60	2	2	CD
1979	5105	61	apples	apple	NNS
1979	5105	62	,	,	,
1979	5105	63	chopped	chop	VBD
1979	5105	64	1/2	1/2	CD
1979	5105	65	cup	cup	NN
1979	5105	66	oil	oil	NN
1979	5105	67	1/4	1/4	CD
1979	5105	68	cup	cup	NN
1979	5105	69	red	red	JJ
1979	5105	70	wine	wine	NN
1979	5105	71	vinegar	vinegar	NN
1979	5105	72	In	in	IN
1979	5105	73	a	a	DT
1979	5105	74	salad	salad	NN
1979	5105	75	bowl	bowl	NN
1979	5105	76	combine	combine	VBP
1979	5105	77	all	all	DT
1979	5105	78	ingredients	ingredient	NNS
1979	5105	79	and	and	CC
1979	5105	80	toss	toss	VB
1979	5105	81	lightly	lightly	RB
1979	5105	82	.	.	.
1979	5106	1	FRENCH	FRENCH	NNP
1979	5106	2	DRESSING	DRESSING	NNP
1979	5106	3	CHICKEN	CHICKEN	NNP
1979	5106	4	SALADServes	saladserve	VBZ
1979	5106	5	3	3	CD
1979	5106	6	-	-	SYM
1979	5106	7	4	4	CD
1979	5106	8	This	this	DT
1979	5106	9	is	be	VBZ
1979	5106	10	a	a	DT
1979	5106	11	real	real	JJ
1979	5106	12	"	"	``
1979	5106	13	fast	fast	JJ
1979	5106	14	food	food	NN
1979	5106	15	,	,	,
1979	5106	16	"	"	''
1979	5106	17	perfect	perfect	JJ
1979	5106	18	for	for	IN
1979	5106	19	when	when	WRB
1979	5106	20	you	-PRON-	PRP
1979	5106	21	've	have	VB
1979	5106	22	got	get	VBN
1979	5106	23	a	a	DT
1979	5106	24	lot	lot	NN
1979	5106	25	of	of	IN
1979	5106	26	other	other	JJ
1979	5106	27	things	thing	NNS
1979	5106	28	to	to	TO
1979	5106	29	do	do	VB
1979	5106	30	besides	besides	IN
1979	5106	31	fuss	fuss	NN
1979	5106	32	in	in	IN
1979	5106	33	the	the	DT
1979	5106	34	kitchen	kitchen	NN
1979	5106	35	.	.	.
1979	5107	1	It	-PRON-	PRP
1979	5107	2	's	be	VBZ
1979	5107	3	quick	quick	JJ
1979	5107	4	and	and	CC
1979	5107	5	easy	easy	JJ
1979	5107	6	,	,	,
1979	5107	7	but	but	CC
1979	5107	8	the	the	DT
1979	5107	9	Cayenne	Cayenne	NNP
1979	5107	10	pepper	pepper	NN
1979	5107	11	gives	give	VBZ
1979	5107	12	it	-PRON-	PRP
1979	5107	13	a	a	DT
1979	5107	14	little	little	JJ
1979	5107	15	perk	perk	NN
1979	5107	16	that	that	WDT
1979	5107	17	lifts	lift	VBZ
1979	5107	18	it	-PRON-	PRP
1979	5107	19	out	out	IN
1979	5107	20	of	of	IN
1979	5107	21	the	the	DT
1979	5107	22	ordinary	ordinary	JJ
1979	5107	23	.	.	.
1979	5108	1	2	2	CD
1979	5108	2	cups	cup	NNS
1979	5108	3	cooked	cook	VBN
1979	5108	4	,	,	,
1979	5108	5	diced	dice	VBN
1979	5108	6	chicken	chicken	NN
1979	5108	7	1/2	1/2	CD
1979	5108	8	cup	cup	NN
1979	5108	9	finely	finely	RB
1979	5108	10	chopped	chop	VBD
1979	5108	11	celery	celery	NN
1979	5108	12	1/4	1/4	CD
1979	5108	13	cup	cup	NN
1979	5108	14	French	french	JJ
1979	5108	15	dressing	dress	VBG
1979	5108	16	1/4	1/4	CD
1979	5108	17	cup	cup	NN
1979	5108	18	mayonnaise	mayonnaise	NN
1979	5108	19	or	or	CC
1979	5108	20	salad	salad	NN
1979	5108	21	dressing	dress	VBG
1979	5108	22	1/8	1/8	CD
1979	5108	23	teaspoon	teaspoon	NN
1979	5108	24	Cayenne	Cayenne	NNP
1979	5108	25	pepper	pepper	NN
1979	5108	26	In	in	IN
1979	5108	27	a	a	DT
1979	5108	28	salad	salad	NN
1979	5108	29	bowl	bowl	NN
1979	5108	30	toss	toss	VB
1979	5108	31	together	together	RB
1979	5108	32	all	all	DT
1979	5108	33	ingredients	ingredient	NNS
1979	5108	34	and	and	CC
1979	5108	35	serve	serve	VB
1979	5108	36	on	on	IN
1979	5108	37	lettuce	lettuce	NN
1979	5108	38	.	.	.
1979	5109	1	OLIVEY	olivey	NN
1979	5109	2	CHICKEN	CHICKEN	NNP
1979	5109	3	SALADServes	saladserve	VBZ
1979	5109	4	6	6	CD
1979	5109	5	I	-PRON-	PRP
1979	5109	6	like	like	VBP
1979	5109	7	this	this	DT
1979	5109	8	recipe	recipe	NN
1979	5109	9	partly	partly	RB
1979	5109	10	because	because	IN
1979	5109	11	it	-PRON-	PRP
1979	5109	12	tastes	taste	VBZ
1979	5109	13	good	good	JJ
1979	5109	14	,	,	,
1979	5109	15	but	but	CC
1979	5109	16	also	also	RB
1979	5109	17	because	because	IN
1979	5109	18	it	-PRON-	PRP
1979	5109	19	's	be	VBZ
1979	5109	20	a	a	DT
1979	5109	21	dandy	dandy	JJ
1979	5109	22	use	use	NN
1979	5109	23	for	for	IN
1979	5109	24	leftover	leftover	JJ
1979	5109	25	rice	rice	NN
1979	5109	26	as	as	RB
1979	5109	27	well	well	RB
1979	5109	28	as	as	IN
1979	5109	29	leftover	leftover	NN
1979	5109	30	chicken	chicken	NN
1979	5109	31	.	.	.
1979	5110	1	2	2	CD
1979	5110	2	cups	cup	NNS
1979	5110	3	cooked	cook	VBN
1979	5110	4	,	,	,
1979	5110	5	diced	dice	VBN
1979	5110	6	chicken	chicken	NN
1979	5110	7	1	1	CD
1979	5110	8	cup	cup	NN
1979	5110	9	cooked	cook	VBN
1979	5110	10	rice	rice	NN
1979	5110	11	(	(	-LRB-
1979	5110	12	1/4	1/4	CD
1979	5110	13	cup	cup	NN
1979	5110	14	uncooked	uncooked	JJ
1979	5110	15	yields	yield	NNS
1979	5110	16	1	1	CD
1979	5110	17	cup	cup	NN
1979	5110	18	cooked	cook	VBN
1979	5110	19	)	)	-RRB-
1979	5110	20	3/4	3/4	CD
1979	5110	21	cup	cup	NN
1979	5110	22	chopped	chop	VBD
1979	5110	23	celery	celery	NN
1979	5110	24	1/2	1/2	CD
1979	5110	25	cup	cup	NN
1979	5110	26	sliced	slice	VBN
1979	5110	27	pimento	pimento	NN
1979	5110	28	-	-	HYPH
1979	5110	29	stuffed	stuff	VBN
1979	5110	30	green	green	JJ
1979	5110	31	olives	olive	NNS
1979	5110	32	1/4	1/4	CD
1979	5110	33	cup	cup	NN
1979	5110	34	toasted	toast	VBN
1979	5110	35	slivered	sliver	VBN
1979	5110	36	almonds	almond	VBZ
1979	5110	37	1/4	1/4	CD
1979	5110	38	cup	cup	NN
1979	5110	39	thinly	thinly	RB
1979	5110	40	sliced	slice	VBD
1979	5110	41	scallions	scallion	NNS
1979	5110	42	1	1	CD
1979	5110	43	teaspoon	teaspoon	NN
1979	5110	44	salt	salt	NN
1979	5110	45	or	or	CC
1979	5110	46	to	to	TO
1979	5110	47	taste	taste	VB
1979	5110	48	1/4	1/4	CD
1979	5110	49	teaspoon	teaspoon	NN
1979	5110	50	ground	ground	NN
1979	5110	51	pepper	pepper	NN
1979	5110	52	1/2	1/2	CD
1979	5110	53	cup	cup	NN
1979	5110	54	mayonnaise	mayonnaise	NN
1979	5110	55	or	or	CC
1979	5110	56	salad	salad	NN
1979	5110	57	dressing	dress	VBG
1979	5110	58	2	2	CD
1979	5110	59	tablespoons	tablespoon	NNS
1979	5110	60	fresh	fresh	JJ
1979	5110	61	lemon	lemon	NN
1979	5110	62	juice	juice	NN
1979	5110	63	In	in	IN
1979	5110	64	a	a	DT
1979	5110	65	mixing	mix	VBG
1979	5110	66	bowl	bowl	NN
1979	5110	67	combine	combine	VBP
1979	5110	68	all	all	DT
1979	5110	69	ingredients	ingredient	NNS
1979	5110	70	and	and	CC
1979	5110	71	serve	serve	VB
1979	5110	72	salad	salad	NN
1979	5110	73	on	on	IN
1979	5110	74	a	a	DT
1979	5110	75	bed	bed	NN
1979	5110	76	of	of	IN
1979	5110	77	lettuce	lettuce	NN
1979	5110	78	leaves	leave	NNS
1979	5110	79	.	.	.
1979	5111	1	SUNSHINE	SUNSHINE	NNP
1979	5111	2	CHICKEN	CHICKEN	NNP
1979	5111	3	SALADServes	saladserve	VBZ
1979	5111	4	4	4	CD
1979	5111	5	-	-	SYM
1979	5111	6	6	6	CD
1979	5111	7	The	the	DT
1979	5111	8	avocado	avocado	NN
1979	5111	9	you	-PRON-	PRP
1979	5111	10	use	use	VBP
1979	5111	11	in	in	IN
1979	5111	12	this	this	DT
1979	5111	13	recipe	recipe	NN
1979	5111	14	should	should	MD
1979	5111	15	be	be	VB
1979	5111	16	fully	fully	RB
1979	5111	17	ripe	ripe	JJ
1979	5111	18	,	,	,
1979	5111	19	and	and	CC
1979	5111	20	that	that	DT
1979	5111	21	means	mean	VBZ
1979	5111	22	it	-PRON-	PRP
1979	5111	23	will	will	MD
1979	5111	24	have	have	VB
1979	5111	25	a	a	DT
1979	5111	26	slight	slight	JJ
1979	5111	27	give	give	NN
1979	5111	28	to	to	IN
1979	5111	29	it	-PRON-	PRP
1979	5111	30	when	when	WRB
1979	5111	31	you	-PRON-	PRP
1979	5111	32	press	press	VBP
1979	5111	33	it	-PRON-	PRP
1979	5111	34	between	between	IN
1979	5111	35	your	-PRON-	PRP$
1979	5111	36	palms	palm	NNS
1979	5111	37	.	.	.
1979	5112	1	If	if	IN
1979	5112	2	it	-PRON-	PRP
1979	5112	3	has	have	VBZ
1979	5112	4	about	about	RB
1979	5112	5	as	as	RB
1979	5112	6	much	much	JJ
1979	5112	7	"	"	``
1979	5112	8	give	give	VB
1979	5112	9	"	"	''
1979	5112	10	to	to	IN
1979	5112	11	it	-PRON-	PRP
1979	5112	12	as	as	IN
1979	5112	13	a	a	DT
1979	5112	14	baseball	baseball	NN
1979	5112	15	,	,	,
1979	5112	16	let	let	VB
1979	5112	17	it	-PRON-	PRP
1979	5112	18	ripen	ripen	VB
1979	5112	19	for	for	IN
1979	5112	20	a	a	DT
1979	5112	21	couple	couple	NN
1979	5112	22	of	of	IN
1979	5112	23	days	day	NNS
1979	5112	24	more	more	RBR
1979	5112	25	at	at	IN
1979	5112	26	room	room	NN
1979	5112	27	temperature	temperature	NN
1979	5112	28	.	.	.
1979	5113	1	But	but	CC
1979	5113	2	do	do	VB
1979	5113	3	n't	not	RB
1979	5113	4	refrigerate	refrigerate	VB
1979	5113	5	it	-PRON-	PRP
1979	5113	6	because	because	IN
1979	5113	7	refrigeration	refrigeration	NN
1979	5113	8	puts	put	VBZ
1979	5113	9	a	a	DT
1979	5113	10	permanent	permanent	JJ
1979	5113	11	stop	stop	NN
1979	5113	12	to	to	IN
1979	5113	13	all	all	DT
1979	5113	14	ripening	ripening	JJ
1979	5113	15	.	.	.
1979	5114	1	3	3	CD
1979	5114	2	cups	cup	NNS
1979	5114	3	cooked	cook	VBN
1979	5114	4	,	,	,
1979	5114	5	diced	dice	VBN
1979	5114	6	chicken	chicken	NN
1979	5114	7	1	1	CD
1979	5114	8	can	can	MD
1979	5114	9	(	(	-LRB-
1979	5114	10	6-ounces	6-ounces	CD
1979	5114	11	)	)	-RRB-
1979	5114	12	orange	orange	NNP
1979	5114	13	juice	juice	NN
1979	5114	14	concentrate	concentrate	VBP
1979	5114	15	3	3	CD
1979	5114	16	tablespoons	tablespoon	NNS
1979	5114	17	oil	oil	NN
1979	5114	18	1	1	CD
1979	5114	19	tablespoon	tablespoon	NN
1979	5114	20	vinegar	vinegar	NN
1979	5114	21	1	1	CD
1979	5114	22	tablespoon	tablespoon	NN
1979	5114	23	sugar	sugar	NN
1979	5114	24	1/4	1/4	CD
1979	5114	25	teaspoon	teaspoon	NN
1979	5114	26	dry	dry	JJ
1979	5114	27	mustard	mustard	NN
1979	5114	28	1/4	1/4	CD
1979	5114	29	teaspoon	teaspoon	NN
1979	5114	30	salt	salt	NN
1979	5114	31	or	or	CC
1979	5114	32	to	to	TO
1979	5114	33	taste	taste	VB
1979	5114	34	1/8	1/8	CD
1979	5114	35	teaspoon	teaspoon	NN
1979	5114	36	Tabasco	Tabasco	NNP
1979	5114	37	1	1	CD
1979	5114	38	cup	cup	NN
1979	5114	39	chopped	chop	VBD
1979	5114	40	celery	celery	NN
1979	5114	41	1/2	1/2	CD
1979	5114	42	cup	cup	NN
1979	5114	43	diced	dice	VBN
1979	5114	44	ripe	ripe	NNP
1979	5114	45	olives	olive	VBZ
1979	5114	46	1	1	CD
1979	5114	47	medium	medium	NNP
1979	5114	48	avocado	avocado	NNP
1979	5114	49	,	,	,
1979	5114	50	cut	cut	VBN
1979	5114	51	in	in	IN
1979	5114	52	small	small	JJ
1979	5114	53	chunks	chunk	NNS
1979	5114	54	1/4	1/4	CD
1979	5114	55	cup	cup	NN
1979	5114	56	toasted	toast	VBN
1979	5114	57	,	,	,
1979	5114	58	slivered	sliver	VBD
1979	5114	59	almonds	almond	VBZ
1979	5114	60	In	in	IN
1979	5114	61	a	a	DT
1979	5114	62	blender	blender	NN
1979	5114	63	or	or	CC
1979	5114	64	food	food	NN
1979	5114	65	processor	processor	NN
1979	5114	66	,	,	,
1979	5114	67	make	make	VBP
1979	5114	68	dressing	dressing	NN
1979	5114	69	by	by	IN
1979	5114	70	blending	blend	VBG
1979	5114	71	orange	orange	NNP
1979	5114	72	juice	juice	NNP
1979	5114	73	concentrate	concentrate	NNP
1979	5114	74	,	,	,
1979	5114	75	oil	oil	NN
1979	5114	76	,	,	,
1979	5114	77	vinegar	vinegar	NN
1979	5114	78	,	,	,
1979	5114	79	sugar	sugar	NN
1979	5114	80	,	,	,
1979	5114	81	dry	dry	JJ
1979	5114	82	mustard	mustard	NN
1979	5114	83	,	,	,
1979	5114	84	salt	salt	NN
1979	5114	85	and	and	CC
1979	5114	86	Tabasco	Tabasco	NNP
1979	5114	87	at	at	IN
1979	5114	88	high	high	JJ
1979	5114	89	speed	speed	NN
1979	5114	90	5	5	CD
1979	5114	91	seconds	second	NNS
1979	5114	92	or	or	CC
1979	5114	93	until	until	IN
1979	5114	94	smooth	smooth	JJ
1979	5114	95	.	.	.
1979	5115	1	In	in	IN
1979	5115	2	a	a	DT
1979	5115	3	salad	salad	NN
1979	5115	4	bowl	bowl	NN
1979	5115	5	combine	combine	NN
1979	5115	6	chicken	chicken	NN
1979	5115	7	,	,	,
1979	5115	8	celery	celery	NN
1979	5115	9	,	,	,
1979	5115	10	olives	olives	NNPS
1979	5115	11	,	,	,
1979	5115	12	avocado	avocado	NNP
1979	5115	13	and	and	CC
1979	5115	14	almonds	almond	VBZ
1979	5115	15	.	.	.
1979	5116	1	Pour	pour	VB
1979	5116	2	dressing	dress	VBG
1979	5116	3	over	over	RP
1979	5116	4	.	.	.
1979	5117	1	Toss	toss	VB
1979	5117	2	and	and	CC
1979	5117	3	chill	chill	VB
1979	5117	4	at	at	RB
1979	5117	5	least	least	RBS
1979	5117	6	30	30	CD
1979	5117	7	minutes	minute	NNS
1979	5117	8	before	before	IN
1979	5117	9	serving	serve	VBG
1979	5117	10	.	.	.
1979	5118	1	TANGY	TANGY	NNP
1979	5118	2	CHICKEN	CHICKEN	NNS
1979	5118	3	SALADServes	saladserve	VBZ
1979	5118	4	3	3	CD
1979	5118	5	-	-	SYM
1979	5118	6	4	4	CD
1979	5118	7	Have	have	VBP
1979	5118	8	you	-PRON-	PRP
1979	5118	9	ever	ever	RB
1979	5118	10	gotten	get	VBN
1979	5118	11	the	the	DT
1979	5118	12	hard	hard	RB
1979	5118	13	cooked	cooked	JJ
1979	5118	14	eggs	egg	NNS
1979	5118	15	and	and	CC
1979	5118	16	the	the	DT
1979	5118	17	uncooked	uncooked	JJ
1979	5118	18	eggs	egg	NNS
1979	5118	19	mixed	mix	VBN
1979	5118	20	up	up	RP
1979	5118	21	in	in	IN
1979	5118	22	the	the	DT
1979	5118	23	refrigerator$and	refrigerator$and	NNP
1979	5118	24	you	-PRON-	PRP
1979	5118	25	wanted	want	VBD
1979	5118	26	to	to	TO
1979	5118	27	know	know	VB
1979	5118	28	which	which	WDT
1979	5118	29	was	be	VBD
1979	5118	30	which	which	WDT
1979	5118	31	without	without	IN
1979	5118	32	breaking	break	VBG
1979	5118	33	them	-PRON-	PRP
1979	5118	34	?	?	.
1979	5119	1	If	if	IN
1979	5119	2	that	that	DT
1979	5119	3	should	should	MD
1979	5119	4	happen	happen	VB
1979	5119	5	when	when	WRB
1979	5119	6	you	-PRON-	PRP
1979	5119	7	're	be	VBP
1979	5119	8	making	make	VBG
1979	5119	9	this	this	DT
1979	5119	10	recipe	recipe	NN
1979	5119	11	,	,	,
1979	5119	12	here	here	RB
1979	5119	13	's	be	VBZ
1979	5119	14	what	what	WP
1979	5119	15	to	to	TO
1979	5119	16	do	do	VB
1979	5119	17	.	.	.
1979	5120	1	Spin	spin	VB
1979	5120	2	them	-PRON-	PRP
1979	5120	3	.	.	.
1979	5121	1	The	the	DT
1979	5121	2	one	one	NN
1979	5121	3	that	that	WDT
1979	5121	4	whirls	whirl	VBZ
1979	5121	5	around	around	RB
1979	5121	6	like	like	IN
1979	5121	7	a	a	DT
1979	5121	8	spinning	spinning	JJ
1979	5121	9	top	top	NN
1979	5121	10	is	be	VBZ
1979	5121	11	hardcooked	hardcooke	VBN
1979	5121	12	.	.	.
1979	5122	1	The	the	DT
1979	5122	2	one	one	NN
1979	5122	3	that	that	WDT
1979	5122	4	wobbles	wobble	VBZ
1979	5122	5	and	and	CC
1979	5122	6	does	do	VBZ
1979	5122	7	n't	not	RB
1979	5122	8	spin	spin	VB
1979	5122	9	well	well	RB
1979	5122	10	is	be	VBZ
1979	5122	11	still	still	RB
1979	5122	12	raw	raw	JJ
1979	5122	13	.	.	.
1979	5123	1	2	2	CD
1979	5123	2	cups	cup	NNS
1979	5123	3	cooked	cook	VBN
1979	5123	4	,	,	,
1979	5123	5	diced	dice	VBN
1979	5123	6	chicken	chicken	NN
1979	5123	7	1/2	1/2	CD
1979	5123	8	teaspoon	teaspoon	NN
1979	5123	9	salt	salt	NN
1979	5123	10	or	or	CC
1979	5123	11	to	to	TO
1979	5123	12	taste	taste	VB
1979	5123	13	1/4	1/4	CD
1979	5123	14	cup	cup	NN
1979	5123	15	chopped	chop	VBD
1979	5123	16	celery	celery	NN
1979	5123	17	1	1	CD
1979	5123	18	hard	hard	RB
1979	5123	19	cooked	cook	VBN
1979	5123	20	egg	egg	NN
1979	5123	21	,	,	,
1979	5123	22	chopped	chop	VBD
1979	5123	23	1	1	CD
1979	5123	24	tablespoon	tablespoon	NN
1979	5123	25	sweet	sweet	JJ
1979	5123	26	pickle	pickle	NN
1979	5123	27	relish	relish	NN
1979	5123	28	1/2	1/2	CD
1979	5123	29	cup	cup	NN
1979	5123	30	mayonnaise	mayonnaise	NN
1979	5123	31	or	or	CC
1979	5123	32	salad	salad	NN
1979	5123	33	dressing	dress	VBG
1979	5123	34	In	in	IN
1979	5123	35	a	a	DT
1979	5123	36	salad	salad	NN
1979	5123	37	bowl	bowl	NN
1979	5123	38	toss	toss	VB
1979	5123	39	together	together	RB
1979	5123	40	all	all	DT
1979	5123	41	ingredients	ingredient	NNS
1979	5123	42	.	.	.
1979	5124	1	Serve	serve	VB
1979	5124	2	on	on	IN
1979	5124	3	crisp	crisp	JJ
1979	5124	4	lettuce	lettuce	NN
1979	5124	5	.	.	.
1979	5125	1	HEARTY	HEARTY	NNP
1979	5125	2	CHICKEN	CHICKEN	NNP
1979	5125	3	SOUP	SOUP	VBN
1979	5125	4	IN	in	IN
1979	5125	5	A	a	DT
1979	5125	6	HURRYServes	hurryserve	NNS
1979	5125	7	4	4	CD
1979	5125	8	This	this	DT
1979	5125	9	is	be	VBZ
1979	5125	10	an	an	DT
1979	5125	11	easy	easy	JJ
1979	5125	12	soup	soup	NN
1979	5125	13	for	for	IN
1979	5125	14	a	a	DT
1979	5125	15	beginning	beginning	NN
1979	5125	16	cook	cook	NN
1979	5125	17	.	.	.
1979	5126	1	It	-PRON-	PRP
1979	5126	2	's	be	VBZ
1979	5126	3	also	also	RB
1979	5126	4	good	good	JJ
1979	5126	5	in	in	IN
1979	5126	6	a	a	DT
1979	5126	7	thermos	thermos	NN
1979	5126	8	for	for	IN
1979	5126	9	a	a	DT
1979	5126	10	school	school	NN
1979	5126	11	lunch	lunch	NN
1979	5126	12	on	on	IN
1979	5126	13	a	a	DT
1979	5126	14	cold	cold	JJ
1979	5126	15	day	day	NN
1979	5126	16	.	.	.
1979	5127	1	I	-PRON-	PRP
1979	5127	2	ca	can	MD
1979	5127	3	n't	not	RB
1979	5127	4	count	count	VB
1979	5127	5	the	the	DT
1979	5127	6	number	number	NN
1979	5127	7	of	of	IN
1979	5127	8	times	time	NNS
1979	5127	9	I	-PRON-	PRP
1979	5127	10	've	have	VB
1979	5127	11	made	make	VBN
1979	5127	12	it	-PRON-	PRP
1979	5127	13	when	when	WRB
1979	5127	14	I	-PRON-	PRP
1979	5127	15	've	have	VB
1979	5127	16	been	be	VBN
1979	5127	17	in	in	IN
1979	5127	18	a	a	DT
1979	5127	19	hurry	hurry	NN
1979	5127	20	.	.	.
1979	5128	1	2	2	CD
1979	5128	2	cans	can	NNS
1979	5128	3	(	(	-LRB-
1979	5128	4	13	13	CD
1979	5128	5	-	-	SYM
1979	5128	6	1/2	1/2	CD
1979	5128	7	ounces	ounce	NNS
1979	5128	8	each	each	DT
1979	5128	9	)	)	-RRB-
1979	5128	10	chicken	chicken	NN
1979	5128	11	broth	broth	NN
1979	5128	12	1	1	CD
1979	5128	13	cup	cup	NN
1979	5128	14	cooked	cook	VBN
1979	5128	15	,	,	,
1979	5128	16	diced	dice	VBN
1979	5128	17	chicken	chicken	NN
1979	5128	18	1	1	CD
1979	5128	19	cup	cup	NN
1979	5128	20	cooked	cooked	JJ
1979	5128	21	,	,	,
1979	5128	22	high	high	JJ
1979	5128	23	-	-	HYPH
1979	5128	24	protein	protein	NN
1979	5128	25	wagon	wagon	NN
1979	5128	26	wheel	wheel	NNP
1979	5128	27	macaroni	macaroni	NNP
1979	5128	28	or	or	CC
1979	5128	29	other	other	JJ
1979	5128	30	pasta	pasta	NNP
1979	5128	31	1	1	CD
1979	5128	32	cup	cup	NN
1979	5128	33	frozen	frozen	JJ
1979	5128	34	mixed	mixed	JJ
1979	5128	35	vegetables	vegetable	NNS
1979	5128	36	In	in	IN
1979	5128	37	a	a	DT
1979	5128	38	saucepan	saucepan	NN
1979	5128	39	over	over	IN
1979	5128	40	medium	medium	JJ
1979	5128	41	heat	heat	NN
1979	5128	42	bring	bring	VBP
1979	5128	43	broth	broth	NN
1979	5128	44	to	to	IN
1979	5128	45	a	a	DT
1979	5128	46	simmer	simmer	NN
1979	5128	47	.	.	.
1979	5129	1	Stir	stir	VB
1979	5129	2	in	in	IN
1979	5129	3	chicken	chicken	NN
1979	5129	4	,	,	,
1979	5129	5	pasta	pasta	NN
1979	5129	6	and	and	CC
1979	5129	7	vegetables	vegetable	NNS
1979	5129	8	.	.	.
1979	5130	1	Reduce	reduce	VB
1979	5130	2	heat	heat	NN
1979	5130	3	to	to	IN
1979	5130	4	low	low	JJ
1979	5130	5	;	;	:
1979	5130	6	simmer	simmer	NN
1979	5130	7	5	5	CD
1979	5130	8	minutes	minute	NNS
1979	5130	9	until	until	IN
1979	5130	10	vegetables	vegetable	NNS
1979	5130	11	are	be	VBP
1979	5130	12	tender	tender	JJ
1979	5130	13	-	-	HYPH
1979	5130	14	crisp	crisp	JJ
1979	5130	15	.	.	.
1979	5131	1	Spoon	Spoon	NNP
1979	5131	2	soup	soup	NN
1979	5131	3	into	into	IN
1979	5131	4	a	a	DT
1979	5131	5	wide	wide	JJ
1979	5131	6	-	-	HYPH
1979	5131	7	mouth	mouth	NN
1979	5131	8	thermos	thermo	NNS
1979	5131	9	jar	jar	NN
1979	5131	10	and	and	CC
1979	5131	11	close	close	VB
1979	5131	12	tightly	tightly	RB
1979	5131	13	.	.	.
1979	5132	1	Serve	serve	VB
1979	5132	2	with	with	IN
1979	5132	3	crackers	cracker	NNS
1979	5132	4	or	or	CC
1979	5132	5	lightly	lightly	RB
1979	5132	6	buttered	butter	VBD
1979	5132	7	bread	bread	NN
1979	5132	8	.	.	.
1979	5133	1	SAUCY	saucy	NN
1979	5133	2	CHICKEN	CHICKEN	NNS
1979	5133	3	BUNDLES	BUNDLES	NNP
1979	5133	4	Serves	serve	VBZ
1979	5133	5	4	4	CD
1979	5133	6	This	this	DT
1979	5133	7	takes	take	VBZ
1979	5133	8	time	time	NN
1979	5133	9	but	but	CC
1979	5133	10	it	-PRON-	PRP
1979	5133	11	looks	look	VBZ
1979	5133	12	good	good	JJ
1979	5133	13	and	and	CC
1979	5133	14	tastes	taste	VBZ
1979	5133	15	terrific	terrific	JJ
1979	5133	16	.	.	.
1979	5134	1	It	-PRON-	PRP
1979	5134	2	's	be	VBZ
1979	5134	3	not	not	RB
1979	5134	4	a	a	DT
1979	5134	5	gourmet	gourmet	NN
1979	5134	6	item	item	NN
1979	5134	7	,	,	,
1979	5134	8	but	but	CC
1979	5134	9	it	-PRON-	PRP
1979	5134	10	's	be	VBZ
1979	5134	11	something	something	NN
1979	5134	12	a	a	DT
1979	5134	13	young	young	JJ
1979	5134	14	cook	cook	NN
1979	5134	15	can	can	MD
1979	5134	16	really	really	RB
1979	5134	17	enjoy	enjoy	VB
1979	5134	18	making	make	VBG
1979	5134	19	and	and	CC
1979	5134	20	showing	show	VBG
1979	5134	21	off	off	RP
1979	5134	22	.	.	.
1979	5135	1	2	2	CD
1979	5135	2	cups	cup	NNS
1979	5135	3	biscuit	biscuit	NN
1979	5135	4	mix	mix	NN
1979	5135	5	1/2	1/2	CD
1979	5135	6	cup	cup	NN
1979	5135	7	milk	milk	NN
1979	5135	8	1	1	CD
1979	5135	9	cup	cup	NN
1979	5135	10	cooked	cook	VBN
1979	5135	11	,	,	,
1979	5135	12	diced	dice	VBN
1979	5135	13	chicken	chicken	NN
1979	5135	14	1/4	1/4	CD
1979	5135	15	cup	cup	NN
1979	5135	16	butter	butter	NN
1979	5135	17	or	or	CC
1979	5135	18	margarine	margarine	NN
1979	5135	19	,	,	,
1979	5135	20	melted	melt	VBD
1979	5135	21	2	2	CD
1979	5135	22	cans	can	NNS
1979	5135	23	(	(	-LRB-
1979	5135	24	10	10	CD
1979	5135	25	-	-	SYM
1979	5135	26	1/2-ounces	1/2-ounces	CD
1979	5135	27	each	each	DT
1979	5135	28	)	)	-RRB-
1979	5135	29	cream	cream	NN
1979	5135	30	of	of	IN
1979	5135	31	chicken	chicken	NN
1979	5135	32	soup	soup	NN
1979	5135	33	,	,	,
1979	5135	34	undiluted	undiluted	JJ
1979	5135	35	1	1	CD
1979	5135	36	can	can	NN
1979	5135	37	(	(	-LRB-
1979	5135	38	10	10	CD
1979	5135	39	-	-	SYM
1979	5135	40	1/2-ounces	1/2-ounces	CD
1979	5135	41	)	)	-RRB-
1979	5135	42	jellied	jelly	VBN
1979	5135	43	cranberry	cranberry	NN
1979	5135	44	sauce	sauce	NN
1979	5135	45	In	in	IN
1979	5135	46	a	a	DT
1979	5135	47	mixing	mix	VBG
1979	5135	48	bowl	bowl	NN
1979	5135	49	add	add	VB
1979	5135	50	milk	milk	NN
1979	5135	51	to	to	TO
1979	5135	52	biscuit	biscuit	VB
1979	5135	53	mix	mix	NN
1979	5135	54	to	to	TO
1979	5135	55	form	form	VB
1979	5135	56	dough	dough	NN
1979	5135	57	.	.	.
1979	5136	1	Roll	roll	NN
1979	5136	2	dough	dough	NN
1979	5136	3	into	into	IN
1979	5136	4	a	a	DT
1979	5136	5	square	square	NN
1979	5136	6	about	about	RB
1979	5136	7	1/4-inch	1/4-inch	CD
1979	5136	8	thick	thick	JJ
1979	5136	9	.	.	.
1979	5137	1	Cut	cut	NN
1979	5137	2	dough	dough	NN
1979	5137	3	into	into	IN
1979	5137	4	3-inch	3-inch	CD
1979	5137	5	squares	square	NNS
1979	5137	6	(	(	-LRB-
1979	5137	7	makes	make	VBZ
1979	5137	8	about	about	RB
1979	5137	9	8)	8)	CD
1979	5137	10	.	.	.
1979	5138	1	In	in	IN
1979	5138	2	a	a	DT
1979	5138	3	small	small	JJ
1979	5138	4	bowl	bowl	NN
1979	5138	5	combine	combine	NN
1979	5138	6	chicken	chicken	NN
1979	5138	7	,	,	,
1979	5138	8	butter	butter	NN
1979	5138	9	and	and	CC
1979	5138	10	4	4	CD
1979	5138	11	tablespoons	tablespoon	NNS
1979	5138	12	of	of	IN
1979	5138	13	soup	soup	NN
1979	5138	14	.	.	.
1979	5139	1	Put	put	NN
1979	5139	2	2	2	CD
1979	5139	3	tablespoons	tablespoon	NNS
1979	5139	4	of	of	IN
1979	5139	5	this	this	DT
1979	5139	6	mixture	mixture	NN
1979	5139	7	on	on	IN
1979	5139	8	each	each	DT
1979	5139	9	pastry	pastry	NN
1979	5139	10	square	square	NN
1979	5139	11	.	.	.
1979	5140	1	Bring	bring	VB
1979	5140	2	four	four	CD
1979	5140	3	corners	corner	NNS
1979	5140	4	of	of	IN
1979	5140	5	square	square	NN
1979	5140	6	together	together	RB
1979	5140	7	and	and	CC
1979	5140	8	pinch	pinch	VB
1979	5140	9	closed	close	VBD
1979	5140	10	.	.	.
1979	5141	1	Preheat	preheat	NN
1979	5141	2	oven	oven	VBD
1979	5141	3	to	to	IN
1979	5141	4	450oF.	450of.	CD
1979	5142	1	Place	place	NN
1979	5142	2	on	on	IN
1979	5142	3	baking	bake	VBG
1979	5142	4	sheet	sheet	NN
1979	5142	5	and	and	CC
1979	5142	6	bake	bake	NN
1979	5142	7	for	for	IN
1979	5142	8	15	15	CD
1979	5142	9	minutes	minute	NNS
1979	5142	10	.	.	.
1979	5143	1	Heat	heat	NN
1979	5143	2	remaining	remain	VBG
1979	5143	3	soup	soup	NN
1979	5143	4	and	and	CC
1979	5143	5	pour	pour	VB
1979	5143	6	over	over	IN
1979	5143	7	baked	baked	JJ
1979	5143	8	squares	square	NNS
1979	5143	9	.	.	.
1979	5144	1	Slice	slice	NN
1979	5144	2	can	can	MD
1979	5144	3	of	of	IN
1979	5144	4	cranberry	cranberry	NN
1979	5144	5	sauce	sauce	NN
1979	5144	6	into	into	IN
1979	5144	7	1/4-inch	1/4-inch	CD
1979	5144	8	slices	slice	NNS
1979	5144	9	.	.	.
1979	5145	1	With	with	IN
1979	5145	2	star	star	NN
1979	5145	3	-	-	HYPH
1979	5145	4	shaped	shape	VBN
1979	5145	5	cookie	cookie	NN
1979	5145	6	cutter	cutter	NN
1979	5145	7	,	,	,
1979	5145	8	cut	cut	VBD
1979	5145	9	star	star	NN
1979	5145	10	from	from	IN
1979	5145	11	each	each	DT
1979	5145	12	slice	slice	NN
1979	5145	13	of	of	IN
1979	5145	14	cranberry	cranberry	NN
1979	5145	15	sauce	sauce	NN
1979	5145	16	and	and	CC
1979	5145	17	place	place	NN
1979	5145	18	on	on	IN
1979	5145	19	top	top	NN
1979	5145	20	of	of	IN
1979	5145	21	baked	baked	JJ
1979	5145	22	bundle	bundle	NN
1979	5145	23	before	before	IN
1979	5145	24	serving	serve	VBG
1979	5145	25	.	.	.
1979	5146	1	Conclusion	conclusion	NN
1979	5146	2	:	:	:
1979	5146	3	THE	the	DT
1979	5146	4	STORY	STORY	NNP
1979	5146	5	OF	of	IN
1979	5146	6	A	a	DT
1979	5146	7	RARE	rare	JJ
1979	5146	8	BIRD	BIRD	NNS
1979	5146	9	This	this	DT
1979	5146	10	part	part	NN
1979	5146	11	has	have	VBZ
1979	5146	12	almost	almost	RB
1979	5146	13	nothing	nothing	NN
1979	5146	14	to	to	TO
1979	5146	15	do	do	VB
1979	5146	16	with	with	IN
1979	5146	17	recipes	recipe	NNS
1979	5146	18	and	and	CC
1979	5146	19	cooking	cooking	NN
1979	5146	20	,	,	,
1979	5146	21	but	but	CC
1979	5146	22	I	-PRON-	PRP
1979	5146	23	've	have	VB
1979	5146	24	been	be	VBN
1979	5146	25	trying	try	VBG
1979	5146	26	to	to	TO
1979	5146	27	guess	guess	VB
1979	5146	28	what	what	WP
1979	5146	29	you	-PRON-	PRP
1979	5146	30	were	be	VBD
1979	5146	31	looking	look	VBG
1979	5146	32	for	for	IN
1979	5146	33	when	when	WRB
1979	5146	34	you	-PRON-	PRP
1979	5146	35	bought	buy	VBD
1979	5146	36	this	this	DT
1979	5146	37	book	book	NN
1979	5146	38	.	.	.
1979	5147	1	Clearly	clearly	RB
1979	5147	2	you	-PRON-	PRP
1979	5147	3	wanted	want	VBD
1979	5147	4	recipes	recipe	NNS
1979	5147	5	from	from	IN
1979	5147	6	one	one	CD
1979	5147	7	of	of	IN
1979	5147	8	the	the	DT
1979	5147	9	world	world	NN
1979	5147	10	's	's	POS
1979	5147	11	premier	premier	JJ
1979	5147	12	authorities	authority	NNS
1979	5147	13	on	on	IN
1979	5147	14	chicken	chicken	NN
1979	5147	15	.	.	.
1979	5148	1	I	-PRON-	PRP
1979	5148	2	hope	hope	VBP
1979	5148	3	you	-PRON-	PRP
1979	5148	4	've	have	VB
1979	5148	5	found	find	VBN
1979	5148	6	this	this	DT
1979	5148	7	when	when	WRB
1979	5148	8	looking	look	VBG
1979	5148	9	at	at	IN
1979	5148	10	Frank	Frank	NNP
1979	5148	11	's	's	POS
1979	5148	12	favorites	favorite	NNS
1979	5148	13	.	.	.
1979	5149	1	But	but	CC
1979	5149	2	maybe	maybe	RB
1979	5149	3	you	-PRON-	PRP
1979	5149	4	're	be	VBP
1979	5149	5	also	also	RB
1979	5149	6	like	like	IN
1979	5149	7	many	many	JJ
1979	5149	8	people	people	NNS
1979	5149	9	who	who	WP
1979	5149	10	enjoy	enjoy	VBP
1979	5149	11	reading	read	VBG
1979	5149	12	cookbooks	cookbook	NNS
1979	5149	13	almost	almost	RB
1979	5149	14	as	as	RB
1979	5149	15	much	much	RB
1979	5149	16	as	as	IN
1979	5149	17	they	-PRON-	PRP
1979	5149	18	enjoy	enjoy	VBP
1979	5149	19	the	the	DT
1979	5149	20	cooking	cooking	NN
1979	5149	21	.	.	.
1979	5150	1	Over	over	IN
1979	5150	2	the	the	DT
1979	5150	3	years	year	NNS
1979	5150	4	,	,	,
1979	5150	5	hundreds	hundred	NNS
1979	5150	6	of	of	IN
1979	5150	7	people	people	NNS
1979	5150	8	have	have	VBP
1979	5150	9	told	tell	VBD
1979	5150	10	me	-PRON-	PRP
1979	5150	11	that	that	IN
1979	5150	12	they	-PRON-	PRP
1979	5150	13	buy	buy	VBP
1979	5150	14	cookbooks	cookbook	NNS
1979	5150	15	and	and	CC
1979	5150	16	only	only	RB
1979	5150	17	try	try	VB
1979	5150	18	a	a	DT
1979	5150	19	few	few	JJ
1979	5150	20	recipes	recipe	NNS
1979	5150	21	.	.	.
1979	5151	1	The	the	DT
1979	5151	2	real	real	JJ
1979	5151	3	pleasure	pleasure	NN
1979	5151	4	they	-PRON-	PRP
1979	5151	5	get	get	VBP
1979	5151	6	from	from	IN
1979	5151	7	a	a	DT
1979	5151	8	cookbook	cookbook	NN
1979	5151	9	is	be	VBZ
1979	5151	10	in	in	IN
1979	5151	11	reading	read	VBG
1979	5151	12	it	-PRON-	PRP
1979	5151	13	.	.	.
1979	5152	1	Knowing	know	VBG
1979	5152	2	this	this	DT
1979	5152	3	,	,	,
1979	5152	4	I	-PRON-	PRP
1979	5152	5	've	have	VB
1979	5152	6	tried	try	VBN
1979	5152	7	to	to	TO
1979	5152	8	make	make	VB
1979	5152	9	this	this	DT
1979	5152	10	book	book	NN
1979	5152	11	something	something	NN
1979	5152	12	that	that	WDT
1979	5152	13	would	would	MD
1979	5152	14	be	be	VB
1979	5152	15	fun	fun	JJ
1979	5152	16	to	to	TO
1979	5152	17	read	read	VB
1979	5152	18	as	as	RB
1979	5152	19	well	well	RB
1979	5152	20	.	.	.
1979	5153	1	But	but	CC
1979	5153	2	if	if	IN
1979	5153	3	you	-PRON-	PRP
1979	5153	4	live	live	VBP
1979	5153	5	in	in	IN
1979	5153	6	an	an	DT
1979	5153	7	area	area	NN
1979	5153	8	where	where	WRB
1979	5153	9	Frank	Frank	NNP
1979	5153	10	sells	sell	VBZ
1979	5153	11	his	-PRON-	PRP$
1979	5153	12	products	product	NNS
1979	5153	13	,	,	,
1979	5153	14	or	or	CC
1979	5153	15	if	if	IN
1979	5153	16	you	-PRON-	PRP
1979	5153	17	've	have	VB
1979	5153	18	seen	see	VBN
1979	5153	19	the	the	DT
1979	5153	20	PBS	PBS	NNP
1979	5153	21	specials	special	NNS
1979	5153	22	on	on	IN
1979	5153	23	him	-PRON-	PRP
1979	5153	24	or	or	CC
1979	5153	25	read	read	VBD
1979	5153	26	about	about	IN
1979	5153	27	him	-PRON-	PRP
1979	5153	28	in	in	IN
1979	5153	29	In	in	IN
1979	5153	30	Search	Search	NNP
1979	5153	31	of	of	IN
1979	5153	32	Excellence	Excellence	NNP
1979	5153	33	,	,	,
1979	5153	34	or	or	CC
1979	5153	35	perhaps	perhaps	RB
1979	5153	36	read	read	VB
1979	5153	37	about	about	IN
1979	5153	38	him	-PRON-	PRP
1979	5153	39	in	in	IN
1979	5153	40	some	some	DT
1979	5153	41	of	of	IN
1979	5153	42	the	the	DT
1979	5153	43	gossip	gossip	NN
1979	5153	44	columns	column	NNS
1979	5153	45	,	,	,
1979	5153	46	you	-PRON-	PRP
1979	5153	47	may	may	MD
1979	5153	48	also	also	RB
1979	5153	49	have	have	VB
1979	5153	50	an	an	DT
1979	5153	51	additional	additional	JJ
1979	5153	52	reason	reason	NN
1979	5153	53	to	to	TO
1979	5153	54	buy	buy	VB
1979	5153	55	this	this	DT
1979	5153	56	book	book	NN
1979	5153	57	.	.	.
1979	5154	1	Perhaps	perhaps	RB
1979	5154	2	you	-PRON-	PRP
1979	5154	3	were	be	VBD
1979	5154	4	curious	curious	JJ
1979	5154	5	about	about	IN
1979	5154	6	him	-PRON-	PRP
1979	5154	7	as	as	IN
1979	5154	8	a	a	DT
1979	5154	9	person	person	NN
1979	5154	10	.	.	.
1979	5155	1	What	what	WDT
1979	5155	2	kind	kind	NN
1979	5155	3	of	of	IN
1979	5155	4	man	man	NN
1979	5155	5	built	build	VBD
1979	5155	6	a	a	DT
1979	5155	7	company	company	NN
1979	5155	8	from	from	IN
1979	5155	9	a	a	DT
1979	5155	10	father	father	NN
1979	5155	11	and	and	CC
1979	5155	12	son	son	NN
1979	5155	13	operation	operation	NN
1979	5155	14	to	to	IN
1979	5155	15	one	one	CD
1979	5155	16	that	that	WDT
1979	5155	17	today	today	NN
1979	5155	18	processes	process	VBZ
1979	5155	19	more	more	JJR
1979	5155	20	than	than	IN
1979	5155	21	a	a	DT
1979	5155	22	million	million	CD
1979	5155	23	chickens	chicken	NNS
1979	5155	24	a	a	DT
1979	5155	25	day	day	NN
1979	5155	26	and	and	CC
1979	5155	27	has	have	VBZ
1979	5155	28	sales	sale	NNS
1979	5155	29	in	in	IN
1979	5155	30	excess	excess	NN
1979	5155	31	of	of	IN
1979	5155	32	a	a	DT
1979	5155	33	billion	billion	CD
1979	5155	34	dollars	dollar	NNS
1979	5155	35	a	a	DT
1979	5155	36	year	year	NN
1979	5155	37	?	?	.
1979	5156	1	What	what	WP
1979	5156	2	is	be	VBZ
1979	5156	3	he	-PRON-	PRP
1979	5156	4	really	really	RB
1979	5156	5	like	like	IN
1979	5156	6	?	?	.
1979	5157	1	To	to	IN
1979	5157	2	me	-PRON-	PRP
1979	5157	3	,	,	,
1979	5157	4	his	-PRON-	PRP$
1979	5157	5	outstanding	outstanding	JJ
1979	5157	6	characteristic	characteristic	NN
1979	5157	7	is	be	VBZ
1979	5157	8	that	that	IN
1979	5157	9	he	-PRON-	PRP
1979	5157	10	gives	give	VBZ
1979	5157	11	of	of	IN
1979	5157	12	himself	-PRON-	PRP
1979	5157	13	.	.	.
1979	5158	1	I	-PRON-	PRP
1979	5158	2	've	have	VB
1979	5158	3	seen	see	VBN
1979	5158	4	first	first	JJ
1979	5158	5	hand	hand	NN
1979	5158	6	how	how	WRB
1979	5158	7	he	-PRON-	PRP
1979	5158	8	gives	give	VBZ
1979	5158	9	of	of	IN
1979	5158	10	himself	-PRON-	PRP
1979	5158	11	for	for	IN
1979	5158	12	the	the	DT
1979	5158	13	sake	sake	NN
1979	5158	14	of	of	IN
1979	5158	15	doing	do	VBG
1979	5158	16	the	the	DT
1979	5158	17	best	good	JJS
1979	5158	18	job	job	NN
1979	5158	19	he	-PRON-	PRP
1979	5158	20	can	can	MD
1979	5158	21	for	for	IN
1979	5158	22	both	both	DT
1979	5158	23	consumers	consumer	NNS
1979	5158	24	and	and	CC
1979	5158	25	for	for	IN
1979	5158	26	the	the	DT
1979	5158	27	people	people	NNS
1979	5158	28	who	who	WP
1979	5158	29	work	work	VBP
1979	5158	30	for	for	IN
1979	5158	31	the	the	DT
1979	5158	32	company	company	NN
1979	5158	33	.	.	.
1979	5159	1	I	-PRON-	PRP
1979	5159	2	know	know	VBP
1979	5159	3	how	how	WRB
1979	5159	4	often	often	RB
1979	5159	5	he	-PRON-	PRP
1979	5159	6	's	be	VBZ
1979	5159	7	set	set	VBN
1979	5159	8	the	the	DT
1979	5159	9	alarm	alarm	NN
1979	5159	10	for	for	IN
1979	5159	11	4:45	4:45	CD
1979	5159	12	a.m.	a.m.	NN
1979	5159	13	after	after	IN
1979	5159	14	being	be	VBG
1979	5159	15	up	up	IN
1979	5159	16	until	until	IN
1979	5159	17	1:30	1:30	CD
1979	5159	18	a.m.	a.m.	NN
1979	5159	19	so	so	IN
1979	5159	20	he	-PRON-	PRP
1979	5159	21	can	can	MD
1979	5159	22	get	get	VB
1979	5159	23	a	a	DT
1979	5159	24	head	head	NN
1979	5159	25	start	start	VB
1979	5159	26	on	on	IN
1979	5159	27	work	work	NN
1979	5159	28	.	.	.
1979	5160	1	When	when	WRB
1979	5160	2	he	-PRON-	PRP
1979	5160	3	's	be	VBZ
1979	5160	4	really	really	RB
1979	5160	5	busy	busy	JJ
1979	5160	6	with	with	IN
1979	5160	7	something	something	NN
1979	5160	8	,	,	,
1979	5160	9	I	-PRON-	PRP
1979	5160	10	've	have	VB
1979	5160	11	seen	see	VBN
1979	5160	12	him	-PRON-	PRP
1979	5160	13	get	get	VB
1979	5160	14	by	by	RP
1979	5160	15	with	with	IN
1979	5160	16	two	two	CD
1979	5160	17	hours	hour	NNS
1979	5160	18	sleep	sleep	NN
1979	5160	19	after	after	IN
1979	5160	20	a	a	DT
1979	5160	21	month	month	NN
1979	5160	22	of	of	IN
1979	5160	23	getting	get	VBG
1979	5160	24	only	only	RB
1979	5160	25	four	four	CD
1979	5160	26	hours	hour	NNS
1979	5160	27	.	.	.
1979	5161	1	He	-PRON-	PRP
1979	5161	2	cares	care	VBZ
1979	5161	3	so	so	RB
1979	5161	4	much	much	RB
1979	5161	5	for	for	IN
1979	5161	6	the	the	DT
1979	5161	7	people	people	NNS
1979	5161	8	who	who	WP
1979	5161	9	work	work	VBP
1979	5161	10	for	for	IN
1979	5161	11	him	-PRON-	PRP
1979	5161	12	that	that	WDT
1979	5161	13	I	-PRON-	PRP
1979	5161	14	've	have	VB
1979	5161	15	heard	hear	VBN
1979	5161	16	him	-PRON-	PRP
1979	5161	17	make	make	VB
1979	5161	18	transatlantic	transatlantic	JJ
1979	5161	19	phone	phone	NN
1979	5161	20	calls	call	NNS
1979	5161	21	even	even	RB
1979	5161	22	during	during	IN
1979	5161	23	our	-PRON-	PRP$
1979	5161	24	honeymoon	honeymoon	NN
1979	5161	25	to	to	TO
1979	5161	26	make	make	VB
1979	5161	27	sure	sure	JJ
1979	5161	28	a	a	DT
1979	5161	29	low	low	JJ
1979	5161	30	level	level	NN
1979	5161	31	associate	associate	NN
1979	5161	32	's	's	POS
1979	5161	33	grievance	grievance	NN
1979	5161	34	was	be	VBD
1979	5161	35	handled	handle	VBN
1979	5161	36	fairly	fairly	RB
1979	5161	37	.	.	.
1979	5162	1	I	-PRON-	PRP
1979	5162	2	've	have	VB
1979	5162	3	been	be	VBN
1979	5162	4	touched	touch	VBN
1979	5162	5	by	by	IN
1979	5162	6	how	how	WRB
1979	5162	7	often	often	RB
1979	5162	8	he	-PRON-	PRP
1979	5162	9	visits	visit	VBZ
1979	5162	10	retired	retire	VBN
1979	5162	11	associates	associate	NNS
1979	5162	12	,	,	,
1979	5162	13	now	now	RB
1979	5162	14	in	in	IN
1979	5162	15	their	-PRON-	PRP$
1979	5162	16	80s	80	NNS
1979	5162	17	and	and	CC
1979	5162	18	90s	90	NNS
1979	5162	19	.	.	.
1979	5163	1	Company	company	NN
1979	5163	2	functions	function	NNS
1979	5163	3	mean	mean	VBP
1979	5163	4	so	so	RB
1979	5163	5	much	much	RB
1979	5163	6	to	to	IN
1979	5163	7	him	-PRON-	PRP
1979	5163	8	that	that	IN
1979	5163	9	once	once	RB
1979	5163	10	,	,	,
1979	5163	11	after	after	IN
1979	5163	12	we	-PRON-	PRP
1979	5163	13	had	have	VBD
1979	5163	14	been	be	VBN
1979	5163	15	traveling	travel	VBG
1979	5163	16	for	for	IN
1979	5163	17	twenty	twenty	CD
1979	5163	18	-	-	HYPH
1979	5163	19	three	three	CD
1979	5163	20	hours	hour	NNS
1979	5163	21	on	on	IN
1979	5163	22	our	-PRON-	PRP$
1979	5163	23	return	return	NN
1979	5163	24	from	from	IN
1979	5163	25	the	the	DT
1979	5163	26	Soviet	Soviet	NNP
1979	5163	27	Union	Union	NNP
1979	5163	28	,	,	,
1979	5163	29	he	-PRON-	PRP
1979	5163	30	went	go	VBD
1979	5163	31	straight	straight	RB
1979	5163	32	to	to	IN
1979	5163	33	a	a	DT
1979	5163	34	Perdue	Perdue	NNP
1979	5163	35	Volunteer	Volunteer	NNP
1979	5163	36	Fire	Fire	NNP
1979	5163	37	Brigade	Brigade	NNP
1979	5163	38	Appreciation	Appreciation	NNP
1979	5163	39	Dinner	Dinner	NNP
1979	5163	40	rather	rather	RB
1979	5163	41	than	than	IN
1979	5163	42	going	go	VBG
1979	5163	43	home	home	RB
1979	5163	44	to	to	IN
1979	5163	45	bed	bed	NN
1979	5163	46	.	.	.
1979	5164	1	The	the	DT
1979	5164	2	associates	associate	NNS
1979	5164	3	meant	mean	VBD
1979	5164	4	far	far	RB
1979	5164	5	more	more	JJR
1979	5164	6	to	to	IN
1979	5164	7	him	-PRON-	PRP
1979	5164	8	than	than	IN
1979	5164	9	his	-PRON-	PRP$
1979	5164	10	sleep	sleep	NN
1979	5164	11	.	.	.
1979	5165	1	When	when	WRB
1979	5165	2	one	one	CD
1979	5165	3	of	of	IN
1979	5165	4	the	the	DT
1979	5165	5	Perdue	Perdue	NNP
1979	5165	6	truckers	trucker	NNS
1979	5165	7	needed	need	VBD
1979	5165	8	help	help	NN
1979	5165	9	loading	loading	NN
1979	5165	10	boxes	box	NNS
1979	5165	11	,	,	,
1979	5165	12	Frank	Frank	NNP
1979	5165	13	worked	work	VBD
1979	5165	14	alongside	alongside	IN
1979	5165	15	him	-PRON-	PRP
1979	5165	16	until	until	IN
1979	5165	17	the	the	DT
1979	5165	18	job	job	NN
1979	5165	19	was	be	VBD
1979	5165	20	done	do	VBN
1979	5165	21	because	because	IN
1979	5165	22	Frank	Frank	NNP
1979	5165	23	believed	believe	VBD
1979	5165	24	the	the	DT
1979	5165	25	man	man	NN
1979	5165	26	had	have	VBD
1979	5165	27	a	a	DT
1979	5165	28	right	right	NN
1979	5165	29	to	to	TO
1979	5165	30	be	be	VB
1979	5165	31	home	home	RB
1979	5165	32	with	with	IN
1979	5165	33	his	-PRON-	PRP$
1979	5165	34	family	family	NN
1979	5165	35	.	.	.
1979	5166	1	Even	even	RB
1979	5166	2	in	in	IN
1979	5166	3	the	the	DT
1979	5166	4	building	building	NN
1979	5166	5	of	of	IN
1979	5166	6	the	the	DT
1979	5166	7	company	company	NN
1979	5166	8	,	,	,
1979	5166	9	I	-PRON-	PRP
1979	5166	10	find	find	VBP
1979	5166	11	him	-PRON-	PRP
1979	5166	12	generous	generous	JJ
1979	5166	13	.	.	.
1979	5167	1	That	that	DT
1979	5167	2	may	may	MD
1979	5167	3	seem	seem	VB
1979	5167	4	like	like	IN
1979	5167	5	an	an	DT
1979	5167	6	unusual	unusual	JJ
1979	5167	7	way	way	NN
1979	5167	8	to	to	TO
1979	5167	9	look	look	VB
1979	5167	10	at	at	IN
1979	5167	11	the	the	DT
1979	5167	12	work	work	NN
1979	5167	13	of	of	IN
1979	5167	14	an	an	DT
1979	5167	15	entrepreneur	entrepreneur	NN
1979	5167	16	,	,	,
1979	5167	17	but	but	CC
1979	5167	18	he	-PRON-	PRP
1979	5167	19	is	be	VBZ
1979	5167	20	providing	provide	VBG
1979	5167	21	jobs	job	NNS
1979	5167	22	and	and	CC
1979	5167	23	a	a	DT
1979	5167	24	quality	quality	NN
1979	5167	25	product	product	NN
1979	5167	26	;	;	:
1979	5167	27	he	-PRON-	PRP
1979	5167	28	's	be	VBZ
1979	5167	29	not	not	RB
1979	5167	30	engaged	engage	VBN
1979	5167	31	in	in	IN
1979	5167	32	leveraged	leverage	VBN
1979	5167	33	buy	buy	NN
1979	5167	34	-	-	HYPH
1979	5167	35	outs	out	NNS
1979	5167	36	and	and	CC
1979	5167	37	paper	paper	NN
1979	5167	38	transactions	transaction	NNS
1979	5167	39	.	.	.
1979	5168	1	Many	many	JJ
1979	5168	2	people	people	NNS
1979	5168	3	know	know	VBP
1979	5168	4	that	that	IN
1979	5168	5	Frank	Frank	NNP
1979	5168	6	Perdue	Perdue	NNP
1979	5168	7	is	be	VBZ
1979	5168	8	famous	famous	JJ
1979	5168	9	for	for	IN
1979	5168	10	his	-PRON-	PRP$
1979	5168	11	chickens	chicken	NNS
1979	5168	12	,	,	,
1979	5168	13	his	-PRON-	PRP$
1979	5168	14	financial	financial	JJ
1979	5168	15	success	success	NN
1979	5168	16	,	,	,
1979	5168	17	his	-PRON-	PRP$
1979	5168	18	marketing	marketing	NN
1979	5168	19	innovations	innovation	NNS
1979	5168	20	,	,	,
1979	5168	21	his	-PRON-	PRP$
1979	5168	22	drive	drive	NN
1979	5168	23	,	,	,
1979	5168	24	his	-PRON-	PRP$
1979	5168	25	creativity	creativity	NN
1979	5168	26	,	,	,
1979	5168	27	or	or	CC
1979	5168	28	even	even	RB
1979	5168	29	his	-PRON-	PRP$
1979	5168	30	eccentricities	eccentricity	NNS
1979	5168	31	,	,	,
1979	5168	32	but	but	CC
1979	5168	33	I	-PRON-	PRP
1979	5168	34	think	think	VBP
1979	5168	35	that	that	IN
1979	5168	36	his	-PRON-	PRP$
1979	5168	37	greatest	great	JJS
1979	5168	38	success	success	NN
1979	5168	39	lies	lie	VBZ
1979	5168	40	elsewhere	elsewhere	RB
1979	5168	41	.	.	.
1979	5169	1	To	to	IN
1979	5169	2	me	-PRON-	PRP
1979	5169	3	,	,	,
1979	5169	4	true	true	JJ
1979	5169	5	success	success	NN
1979	5169	6	is	be	VBZ
1979	5169	7	n't	not	RB
1979	5169	8	measured	measure	VBN
1979	5169	9	by	by	IN
1979	5169	10	what	what	WP
1979	5169	11	you	-PRON-	PRP
1979	5169	12	get	get	VBP
1979	5169	13	,	,	,
1979	5169	14	but	but	CC
1979	5169	15	rather	rather	RB
1979	5169	16	by	by	IN
1979	5169	17	what	what	WP
1979	5169	18	you	-PRON-	PRP
1979	5169	19	give	give	VBP
1979	5169	20	.	.	.
1979	5170	1	The	the	DT
1979	5170	2	tough	tough	JJ
1979	5170	3	man	man	NN
1979	5170	4	who	who	WP
1979	5170	5	makes	make	VBZ
1979	5170	6	those	those	DT
1979	5170	7	tender	tender	JJ
1979	5170	8	chickens	chicken	NNS
1979	5170	9	,	,	,
1979	5170	10	is	be	VBZ
1979	5170	11	an	an	DT
1979	5170	12	unusually	unusually	RB
1979	5170	13	giving	give	VBG
1979	5170	14	man	man	NN
1979	5170	15	.	.	.