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Albuquerque Smokehouse Turkey Sandwich
Almond Crusted Turkey Schnitzel
Alphabet Turkey Soup
Alsatian Braised Turkey Sausage
Apple Roasted Turkey Tenderloin with Cider Pan Sauce
Apple Roasted Turkey Tenderloin with Cider Pan Sauce
Apple Sage Turkey Sausage
Arby's Market Fresh Roast Turkey & Swiss - Alternate Sauce
Asian Barbecue Turkey Thighs
Asian Style Deep-Fried Turkey
Asian Turkey & Shiitake Mushroom Pot Stickers In Coconut Lemon Grass Broth
Asian Turkey Salad
Autumn's Amber Beer and Sausage
Barbecue Turkey & Cheddar Biscuit with Apple Coleslaw
Basic Turkey Gravy
Basil Pita Pizza
Basil Turkey Burgers W/ Grilled Vegetables & Muenster Cheese
Bayou Deep Fried Turkey
Beer Can Turkey
Black Bean Soup with Turkey
Black Forest Bagel Sandwich
Black Forest Grilled Turkey Steak Sandwich
Black Forest Turkey Ham and Cheese on Rye
Blackened Turkey on Sugarcane Skewers with Mango
Blanc Turkey Chili
BLTT (Bacon, Lettuce, Tomato & Turkey) Sliders
Bourbon Smoked Turkey Wrap
Buddha Roll with Cranberry Chipotle Sauce
Cajun Deep-Fried Turkey
Cajun Turkey Jambalaya
California Pita Sandwich
Caribbean Turkey Burgers with Fruit Salsa
Caribbean Turkey Burgers with Honey Pineapple Chutney
Caribbean Turkey Stew
Charbroiled Turkey California Sandwich Roll
Chef Martin's Turkey Sausage with Citrus Salsa
Chef Van Steyn's Orange and Maple Roasted Turkey
Cherry Almond Pie
Chevre Turkey Dip with Yukon Gold Chips
Chili Roasted Turkey with Cucumber-Mango Salsa
Chipotle Olive Turkey Chili
Classic Turkey Lasagna with Béchamel
Colonial Turkey Pot Pie
Corn Pudding
Cranberry Chutney
Cranberry Grilled Turkey Drumsticks
Cranberry-Blueberry Pie
Cranberry-Jalapeno Relish
Cream of Mushroom and Turkey Soup
Creamy Creole Turkey Bake
Curried Couscous Salad with Smoked Turkey
Curried Turkey Kofta
Don't Call Me a Turkey Burger
Easy Tandoori Turkey with Grilled Onions
Enchilada Turkey Soup
French Riviera Turkey Sandwich
Fresh Fruit Trifle
Gift Wrapped Water Chestnuts
Ginger Citrus Rice
Gorgonzola and Smoked Turkey with Endive Salad
Greek Style Turkey Pita Folds
Greek Turkey Burgers
Green Beans with French Herbs
Grilled Teriyaki Turkey Sandwich
Grilled Turkey Cutlets with Apricot Chutney
Grilled Turkey Scaloppini with Dijon Sauce
Grilled Turkey Spiedies
Grilled Turkey with Southwestern Mango Chutney
Grilled Turkey, Apple and Cheese Sandwich
Grilled Turkey, Portabella Mushrooms and Vegetable Kebabs
Grilled Turkey, Smoked Gouda and Apple Sandwich
Havana Spiced Turkey Sandwich
Hearty Smoked Sausage and Potato Chowder
Hearty Turkey Focaccia Wedges
Hearty Turkey Ham Breakfast Pizza
Herb Crusted Turkey Paillard with Crayfish Hash & Asparagus
Herb-Roasted Turkey with Citrus Glaze
Hickory Smoked Turkey Sandwich with Chipotle Caesar Dressing
Holiday Apple Pie
Homemade Turkey Breakfast Sausage
Homemade Turkey Italian Sausage
Homemade Turkey Kielbasa
Honey Grilled Turkey Tenders with Peanut Sauce
Honey Mustard Mint Turkey Burgers with Grilled Pineapple
Italian Sausage Calzones
Italian Turkey Tetrazzini
Jason Cooley's Barbecued Coffee Glazed Turkey Medallions
Jerk Turkey Wraps
Kentucky Barbecue Turkey Sandwich
Kentucky Hot Brown
Kid's Turkey Wraps
King Ranch Turkey Breast with Tomatillo Sauce
Kung Pao Turkey Thighs
Lavender Honey Glazed Turkey with Creamy Polenta and Caramelized Red Onions with Wilted Escarole
Lemon-Garlic Roasted Turkey
Louisiana Fried Turkey Breast
Mandarin Turkey Stir-Fry
Mango Jerk Turkey Wraps
Maple Glazed Turkey Breast on Peppered Focaccia
Maple Roasted Turkey Breast Flat Bread
Maple-Spice Brined Turkey with Chardonnay Sauce
Mayan Turkey Salad
Mediterranean Blush Turkey Sandwich
Mediterranean Turkey and Eggplant Stir-Fry
Mediterranean Turkey Roulade with Roasted Shallot Demi-Glaze
Mesa Turkey Sandwich
Mesquite Grilled Turkey Medallions with Caribbean Salsa
Mexican Pizza
Mexican Turkey Burger
Minnesota Wild Rice Dressing
Moroccan Turkey Stew
New England Soup Factory's Fallwich Sandwich
No Grill, No Frill Turkey Reuben
Oriental Marinated Turkey Tenderloins
Osso Buco Di Tacchino Con Porcini
Pan Roasted Turkey Tenderloins with Caramelized Brussels Sprouts, Creamy Polenta and Pomegranate-Sun-Dried Cherry Gravy
Pan-Roasted Turkey in Bourbon-Mustard Sauce
Pasta with Turkey Sausage and Olives
Pastry Wrapped Turkey Tenderloins
Paul Bunyan's Breakfast
Peppered Turkey Roll-Up Sandwich
Pesto Sauce
Polenta with Turkey and Mushrooms
Pumpkin Pie
Quick and Easy Turkey in Mushroom Sauce
Quick Quesadillas
Quick Turkey Chowder
Raspberry Glaze
Rigatoni Con Salsicca & Melanzane
Roasted Mushrooms with Winter Vegetables
Roasted Turkey Loaf with Fig Gravy & Chive Mashed Potatoes
Roasted Turkey with Cranberry Fruit Dressing
Rosemary Apple Salsa
Sage Deviled Turkey Breast Salad Sandwich
Sage Roasted Turkey Cutlets in Sweet & Sour Cranberry Sauce
Saltimbocca Sandwich
Saucy Italian Turkey Sausage Sub
Sausage Stuffed Acorn Squash
Sausage Tortilla Soup
Sauteed Turkey Tenderloins with Fruit Salsas
School Foodservice Turkey Chili
Screamin' Gobbler
Shanghai Turkey Stir-Fry
Sloppy Tom
Slow Cooker Chinese Turkey Stew
Slow Cooker Turkey Chili and Beans
Slow Cooker White Turkey Chili
Slow Roasted Turkey Thighs
Smoked Jerk Turkey Thighs with Banana Ketchup
Smoked Sausage Stuffing
Smoked Turkey and Fresh Vegetable Salad
Smoked Turkey and Wild Rice Soup with Dried Cherries
Smoked Turkey Breast Ratatouille Melt
Smoked Turkey Breast Wrap with Cheddar and Cranberry Chutney
Smoked Turkey Chowder with Southwest Vegetables
Smoked Turkey Salad with Apples and Croutons
Smoked Turkey Torta Rustica
Smoked Turkey with Apple Butter on Raisin Toast
Smokin' Wings
Smoking Dragon Wings
Soup Parmesano
Southern Cornbread Dressing
Southwestern Breakfast Burritos
Southwestern Grilled Turkey Burgers with Pineapple Pico de Gallo
Southwestern Quesadillas
Southwestern Stuffed Turkey Breast
Spicy Smoked Turkey Club
Spicy Turkey Tenderloins with Black Bean Salsa
St. Patrick's Day Sandwich
Stout Beer and Turkey Chili
Sweet Potatoes with Apples
Swiss Turkey Burgers
Szechuan Turkey Chili
Tangerine Turkey Cutlets
Tex-Mex Turkey Burgers
Thai Green Curry with Turkey and Couscous
Thai Grilled Pizza
The 376th Turkey Sandwich
Tomato Basil Turkey Medallions
Turkey & Shiitake Loaf with Chipotle Barbecue Sauce
Turkey and Andouille Gumbo
Turkey and Asparagus Chowder
Turkey and Brie Melt
Turkey and Confetti Bruschetta
Turkey and Corn Chowder En Croute
Turkey and Pastry Soup
Turkey and Roasted Pepper Quesadilla
Turkey and Vegetable Couscous
Turkey and Vegetable Curry
Turkey and Wild Mushroom Stew
Turkey and Wild Rice Creamy Dijonnaise Soup
Turkey Au Vin
Turkey Bacon and Vegetable Bread
Turkey Breakfast Pizza
Turkey Breast Diane
Turkey Breast Provencal
Turkey Breast Spiral with Onion and Dried Cherry Stuffing
Turkey Brunswick Stew with Puff Pastry Crust
Turkey Burger Sliders
Turkey Burger with Dill Dijon Mayonnaise
Turkey Burger with Mustard Mayo Dressing
Turkey Burgers on Rosemary Focaccia
Turkey Burgers with Roasted Vegetables and Chipotle Mayo
Turkey Carnitas Mesclun Salad with Tangerine Vinaigrette
Turkey Chops with Cucumber and Tomato Salsa
Turkey Chowder with Sage
Turkey Cranberry Croissant
Turkey Cutlets with Citrus-Fig Sauce
Turkey Cutlets with Soba Noodles and Cilantro-Peanut Pesto
Turkey Enchiladas
Turkey Filet Mignon Wrapped in Turkey Bacon
Turkey Gumbo Soup
Turkey Ham and Fruit in a Puff Pancake
Turkey Minestrone
Turkey Monte Cristo
Turkey Moussaka with Gorgonzola Cream Sauce
Turkey Mushroom Quiche
Turkey Noodle Soup
Turkey Omelet with Artichokes and Olives
Turkey Oskar
Turkey Oskar with Béarnaise Sauce
Turkey Paillard with Pecans
Turkey Pastrami Sandwich on Irish Soda Bread
Turkey Pepperoni Flatbread Thin Crust Pizza
Turkey Primavera with Linguine
Turkey Reuben Sandwich
Turkey Roulade with Chestnut and Shiitake Mushroom Stuffing
Turkey Salad Pineapple Boat
Turkey Salami and Pasta Salad Vinaigrette
Turkey Salsa Soup
Turkey Satay with Peanut Sauce
Turkey Satay with Spicy Peanut Sauce
Turkey Sausage Pan Stew
Turkey Sausage Pizza
Turkey Scalloppine with Pineapple Mango Salsa
Turkey Spaghetti Sauce
Turkey Spinach Salad
Turkey Strudel with Grain Mustard and Chinese Cabbage
Turkey Tenderloin Stuffed with Lobster, Basil and Tomatoes
Turkey Tenderloins Stuffed with Lemon and Lentils
Turkey Tenderloins with Black Bean and Corn Salsa
Turkey Teriyaki
Turkey Tortellini Soup
Turkey Udon Bowl
Turkey Vegetable Lasagna
Turkey Vegetable Soup
Turkey with Chorizo Cornbread Stuffing
Turkey Yamaguichi
Turkey, Artichoke and Tomato Tapas
Turkey, Bacon Mushroom Caps
Turkey, Mandarin and Poppy Seed Salad
Tuscan Sausage Pizza
Tuscan Turkey Cutlets
Two-Cheese Turkey Enchiladas
Using It All Turkey Soup
Venetian Risotto with Turkey Ham
Via Cucina's White Turkey Chili
Walnut Crusted Turkey Salad
Whole Turkey with Chestnut Turkey Sausage Stuffing
Wild Mushroom Turkey Marsala
Wine Country Roasted Turkey
Wings and Drumsticks in Sweet and Spicy Barbecue Sauce
checked recipe(s).

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AmountIngredient
2 Cups  1/4-inch dice green bell pepper
3-1/3 Cups  2% milk
As Needed  3-inch round wonton wrappers
12  6-inch bagel bread squares with seeds OR sub rolls, split
2 Slices  7-grain bread, toasted, stacked and cut in 1/2-inch croutons
2 1-pound  acorn squash
6 Ounces  aged Cheddar, grated
1/2 Pound  aged Wisconsin cheddar cheese, shredded
1 Ounce  Alaskan king crabmeat
10-Ounces  alfalfa sprouts, cleaned
5 Cups  alfalfa sprouts, washed and drained
10 Ounces  alfalfa sprouts, washed and dried
2 Pounds  all purpose flour
1-3/4 Cup  all purpose flour
1/3 Cup  all purpose flour
As needed  all purpose flour
1 Quart  all-purpose flour
1/3 Cup  all-purpose flour
1 Pound  all-purpose flour
1/2 Cup  all-purpose flour
3 Tablespoons  all-purpose flour
1/4 Cup  all-purpose flour
1/2 Cup  all-purpose flour
1/3 Cup  all-purpose flour
2 Tablespoons  all-purpose flour
12 Ounces  all-purpose flour
2 Teaspoons  allspice berries
1/2 Teaspoon  almond extract
1/2 Cup  alphabet pasta
1/2 Cup  Amaretto
1 Cup  amber beer
1 Quart  amber beer
1-1/2 Quarts  amber beer
2 Pounds  American cheese loaf, cubed
2 Pounds  andouille sausage
1/8 Teaspoon  anise seed, crushed
1-1/4 Pounds  apple butter
1/2 Cup  apple cider
2 Cups  apple cider
1 Cup  apple cider
1/4 Cup  apple cider
1 Cup  apple cider
1-1/2 Cups  apple cider
1 Gallon  apple cider
2 Cups  apple cider
1/2 Cup  apple cider vinegar
1 Ounce  apple cider vinegar
1/4 Cup  apple jelly
1/3 Cup  apple vinegar
1 Pound  applewood smoked bacon (cooked and well drained)
16 Slices  applewood smoked bacon, grilled
1 Cup  Arborio rice
4 Cups  artichoke hearts
1-1/2 Pounds  artichoke hearts, quartered (well drained)
2 Pounds  artichokes, cooked
2 Quarts  arugula leaves, washed and dried
4 Cups  arugula leaves, washed, drained and chilled
2 Tablespoons  Asian chili paste
1 Pound  asparagus spears
3 Pounds  asparagus spears, medium chop
4 Medium  asparagus spears, steamed, shocked & cut into pieces
1 Pound  asparagus, peeled, blanched, cut into 1-inch pieces
6 Pencil thin  asparagus, washed, blanched and plunged into ice water
1 Pound  assorted fresh mushrooms, cleaned & sliced (shiitake, crimini, or button)
1 Small  avocado, peeled and cut into 8 lengthwise slices
1 Large  avocado, peeled, seeded and diced
5 Each  avocado, sliced into 16 wedges each
3 Medium  avocados, peeled & sliced into wedges
2 Medium  avocados, peeled and diced
1-1/2 Pounds  avocados, sliced
3 Small heads  baby bok choy quartered
1-1/2 Quarts  baby spinach leaves, cleaned and chilled
1 Ounce  baby spinach leaves, washed, drained and chilled
2 Cups  baby spinach leaves, washed, dried, chilled and torn
1 (10-Ounce)  bag fresh spinach leaves, washed, drained & stems removed
16 (8-inch)  baguettes
8 Small  baguettes, sliced
1 9-Inch  baked pie shell
1/4 ounce  bakers yeast
2 Ounces  baking powder
1/2 Teaspoon  baking powder
1 Tablespoon  balsamic vinegar
3 Tablespoons  balsamic vinegar
2 Tablespoons  balsamic vinegar
1/4 Cup  balsamic vinegar
1 Ounce  balsamic vinegar
2/3 Cup  balsamic vinegar
1 to 2 Tablespoons  balsamic vinegar
1/4 cup  balsamic vinegar
As needed  bamboo skewers, soaked in ice water
2 Medium  bananas, sliced
3 Cups  barbecue sauce
5 Large  basil leaves, chopped
1 tablespoon  basil, dry
1/2 Cup  basil, fresh
2 cups  basmati rice
2 Each  bay leaf
1/8 Teaspoon  bay leaf, ground
2  bay leaves
3  bay leaves
4  bay leaves
2 Medium  bay leaves
2  bay leaves
2  Bay leaves
2 Each  bay leaves
4  Bay leaves
3 Medium  bay leaves
2 Teaspoons  bay leaves, ground
1 Ounce  BBQ Coffee Glaze
3 Ounces  bearnaise sauce
12-24 Ounces  beer
30 Medium  Belgian endive leaves
1 Cup  Belgian endive, julienned
2 Cups  bell pepper, chopped
1 Medium  bell pepper, seeds removed and chopped
1/3 Cup  bias cut green onions
1 (15-ounce) Can  black beans
1 Can (16 ounces)  black beans, drained
1 14-Oz. Can  black beans, drained and rinsed
18 Ounces  black beans, dry
1 Can (15 ounces)  black beans, rinsed and drained
1 Can (15 ounces)  black beans, rinsed and well drained
1 Cup Medium  black olives, pitted and sliced
6 Ounces  black olives, pitted and well drained
1 Can (4 ounces) sliced  black olives, well drained
Sprinkle  black pepper
1-1/4 Tablespoons  black pepper
1 Teaspoon  black pepper
1/2 Tablespoon  black pepper
1-1/2 Teaspoons  black pepper
1/4 Teaspoon  black pepper
3 Tablespoons  black pepper
1/2 Teaspoon  black pepper
1/4 Teaspoon  black pepper
1 Teaspoon  black pepper
1 Teaspoon  black pepper
3 Tablespoons  black pepper
1 Teaspoon  black pepper
1/2 Teaspoon  black pepper
1/2 Teaspoon  black pepper, coarse grind
1/2 Teaspoon  black pepper, coarsely ground
1/2 Teaspoon  black pepper, freshly ground
1 Teaspoon  black pepper, freshly ground
1-1/2 Teaspoons  black pepper, freshly ground
To Taste  black pepper, freshly ground
1/2 Teaspoon  black pepper, ground
1/2 Teaspoon  black pepper, ground
2 Tablespoons  black peppercorns
10  black peppercorns
2 Teaspoons  black peppercorns
1 Teaspoon  black peppercorns
1/4 Cup  black peppercorns
2 Pounds  black ripe olives, sliced
20 Slices  black rye bread, lightly toasted
1/4 Cup  blackened seasonings
1/3 Cup  blackening seasoning mix
As needed  blanched julienne carrots
As needed  blue corn tortilla strips
2/3 Cup  boiling water
10 Pounds  BONE-IN TURKEY BREAST
10 Pounds  BONE-IN TURKEY BREAST
12 16-Ounce  BONE-IN TURKEY THIGHS, skin-on
4-1/2 Pounds  BONED BULK TURKEY THIGHS, cut in 1/2-inch cubes
1 (2 pounds)  BONELESS SKINLESS TURKEY BREAST HALF
2 Pounds  BONELESS TURKEY BREAST ROAST
1-1/2 pounds  BONELESS TURKEY BREAST, cut into 1-inch cubes
1-1/2 Pounds  BONELESS TURKEY BREAST, cut into bite-sized pieces
1 8 to 10 pound  BONELESS TURKEY BREAST, skin removed
4 Pounds  BONELESS TURKEY BREAST, thawed
4 Pounds  BONELESS TURKEY THIGHS, cut into 1-inch chunks
1 Pound  BONELESS, SKINLESS TURKEY BREAST TENDERLOINS
1 Pound  BONELESS, SKINLESS TURKEY THIGHS, cut into 1-inch cubes
1/2 Cup  bottled honey-mustard dressing
1 Ounce  bourbon
9 Ounces  bourbon
3/4 Cup  bourbon
1-1/2 Cups  bourbon
3/4 Cup  Braeburn or Jonathan apple, diced
1 Tablespoon  brandy
2 1/2 cups  bread flour
2 Ounces  Brie cheese, sliced thin
1-1/4 Pounds  Brie cheese, thinly sliced
4 Pounds  brioche dough
2 Cups  broccoli florets
3 Pounds  broccoli florets, blanched
4 Cups  broccoli slaw
1 Pound  broccoli, stems and florets, cut into 1/2-inch pieces
2 Tablespoons  brown sugar
2 Cups  brown sugar
2 Tablespoons  brown sugar
2 Tablespoons  brown sugar
1-1/2 Tablespoons  brown sugar
3 Tablespoons  brown sugar
1 Tablespoon  brown sugar
2 Tablespoons  brown sugar
2 Tablespoons  brown sugar
3 Tablespoons  brown sugar
1 Teaspoon  brown sugar
3 Ounces  brown sugar
2 Pounds  brown sugar
2 Pounds  Brussels sprouts, cut in half
16  burger buns, split
12 Ounces  butter
1 Tablespoon  butter
4 Tablespoons  butter
1 Tablespoon  butter
1 Teaspoon  butter
1/2 Ounce  butter
4 Ounces  butter
1 Tablespoon  butter
1/2 Pound  butter
1 Tablespoon  butter
As needed  butter
As needed  butter
2 Tablespoons  butter
8 Leaves  butter lettuce
As needed  butter lettuce leaves, washed, drained and chilled
13 Ounces  butter substitute
12 Ounces  butter substitute
7 Ounces  butter substitute for broiling
3 Ounces  butter substitute for broiling
3 Ounces  butter, melted
1 Tablespoon  butter, melted
2 Cups  buttermilk
1-1/2 Pounds  buttermilk
1 pound  butternut squash (1 small), peeled and cut into 1/2-inch pieces
3 Pounds  butternut squash, peeled
1 Pound  butternut squash, peeled and cut into 1-inch cubes
1/2 Pound  button mushrooms, cleaned and halved
9 Pounds  button mushrooms, cleaned and sliced
8 Ounces  button mushrooms, cleaned and sliced
8 Large  button mushrooms, or 4 Portabello mushrooms
4 Cups  cabbage, thinly sliced
1/4 cup  Caesar salad dressing
As needed  Cajun spice blend
1 Quart  California ripe olives, halved
4 Ounces  California ripe olives, whole, pitted, drained
1-1/2 Pounds  California ripe olives, whole, pitted, drained
1 (19-Ounce)  can cannellini beans, drained and rinsed
1 15-ounce  can chick peas, drained & rinsed
1 14-Ounce  can coconut milk
1 (10-Ounce)  can creamed corn
1 (14-1/2-Ounce)  can diced tomatoes, undrained
1 (20-Ounce)  can pitted sour cherries
1 14 1/2-ounce  can reduced-sodium, fat-free chicken broth
1 (10-Ounce)  can whole corn
10 1/4-Ounce Slices  CANADIAN STYLE TURKEY HAM, cut in half
1/2 Cup  canned black beans, drained and rinsed
50 Ounces  canned black beans, rinsed and drained
8 Ounces  canned chipotle peppers
3 Pounds  canned crushed tomatoes
5 Cups  canned diced tomatoes
1-1/2 Tablespoons  canned green chilies, diced
1 Quart  canned Italian plum tomatoes, crushed
1/4 Cup  canned mild jalapeno chile, chopped
1/4 Cup  canned sliced mushrooms, drained well
12 Ounces  canned sliced water chestnuts, well drained
8 Ounces  canned tomatoes, drained
1/4 Cup  canola oil
4 Tablespoons  canola oil
1 Teaspoon  canola oil
1 Tablespoon  canola oil
2 Tablespoons  canola oil
1/4 Cup  canola oil
2 Tablespoons  canola oil
1 Tablespoon  canola oil
1-1/2 Cups  canola oil
1/4 Cup  canola oil
1/4 Cup  canola oil
1/4 Cup  canola oil
2 Ounces  canola oil
1 Teaspoon  canola oil
2 tablespoons  canola oil
1/4 Cup  canola oil
1 Teaspoon  canola oil
2 to 3 Tablespoons  canola oil
1 Tablespoon  canola oil
1/3 Cup  capers, drained
1 Tablespoon  capers, drained
1/4 Cup  capers, drained and chopped
2 Tablespoons  caraway seeds
1-1/2 Teaspoons  Caribbean jerk seasoning
1 Cup  carrot, coarsely chopped
1 Medium  carrot, cut into 2X1/8-inch match sticks
1 Large  carrot, peeled & julienned on mandolin, match stick thin
1 Cup  carrot, peeled and chopped
1 Large  carrot, peeled and cut in 3 chunks
1 cup  carrot, peeled and diced
1 Medium  carrot, thickly sliced
5  Carrots and scallions - cut in flower shapes
1-3/4 Pounds  carrots, 1/4-inch dice
1 Cup  carrots, 1/4-inch diced
6 ounces (or 3 cups)  carrots, cut into julienne strips
2 Large  carrots, diced
1 Cup  carrots, julienned
2 medium  carrots, peeled and cut into 1/2-inch pieces
3 Cups  carrots, peeled and diced
8 Ounces  carrots, peeled and diced
2  carrots, peeled and diced
4 Cups  carrots, peeled and sliced
2 Cups  carrots, peeled and sliced thin
2 Medium  carrots, peeled and small dice
1 Cup  carrots, peeled and thinly sliced
4 Large  carrots, peeled and thinly sliced
6 Medium  carrots, peeled and thinly sliced
12 Ounces  carrots, peeled, cut into 1/4-x 1/4- x 1-inch pieces
2 Medium  carrots, peeled, cut into 2-inch pieces
3  carrots, rinsed
1 Cup  carrots, shredded
4 Large  carrots, thickly sliced
1 Cup  cashews, roasted and salted
1 Cup  catsup
1 Cup  catsup
2 (12-inch) Squares  caul fat (lace fat)
4 Cups  cauliflower, cut into florets
1/2 Teaspoon  cayenne
1/4 Teaspoon  cayenne pepper
2 Teaspoons  cayenne pepper
1/4 Teaspoon  cayenne pepper
1 Teaspoon  cayenne pepper
1/4 Teaspoon  cayenne pepper
1/4 Teaspoon  cayenne pepper
1 Tablespoon  cayenne pepper
1/8 Teaspoon  cayenne pepper
1/2 Tablespoon  cayenne pepper
1/2 Teaspoon (to taste)  cayenne pepper
1/8 Teaspoon  cayenne pepper
1/8 Teaspoon  cayenne pepper
1 Tablespoon  cayenne pepper
1/4 Teaspoon  cayenne pepper
1/8 to 1/4 Teaspoon  cayenne pepper
1 Teaspoon  cayenne pepper
Pinch  cayenne pepper
1/8 Teaspoon  cayenne pepper
1 Teaspoon  cayenne pepper
1-1/2 Pounds  celery
As needed  celery leaves
1 Medium  celery rib, thickly sliced
2  celery ribs, peeled, cut into 2-inch pieces
1/2 Teaspoon  celery salt
1/8 Teaspoon  celery seed
1 Teaspoon  celery seed, crushed
1-1/4 Teaspoon  celery seed, ground
1  celery stalk, diced
2-1/4 Pounds  celery, 1/4-inch dice
1/2 Cup  celery, 1/4-inch diced
1 Cup  celery, chopped
1 Cup  celery, chopped
1 Cup  celery, chopped
4 Cups  celery, chopped
1/2 Cup  celery, chopped fine
7 Stalks  celery, chopped fine
2 Cups  celery, cut in 1/4-inch slices
2 Stalks  celery, cut in half
1-1/2 Cups  celery, cut into 1-inch pieces
7 Ounces  celery, diced
3 Cups  celery, diced
1 Cup  celery, diced
4 Cups  celery, diced
8 Ounces  celery, diced
4 Ribs  celery, diced
1 cup  celery, diced (no leaves)
1/2 Head  celery, leaves removed and rough chop
7 Stalks  celery, medium chop
3 Cups  celery, medium dice
3 Sticks  celery, rinsed
2 Stalks  celery, rough cut
1 Stalk  celery, thickly sliced
1 Cup  celery, trimmed and small dice
2 Thin slices  challah
4 Ounces  chanterelle mushrooms, cleaned and chopped
1/2 Cup  Chardonnay
2 Tablespoons  Chardonnay
1-1/2 Pounds  Cheddar cheese sauce
1 Cup  Cheddar cheese, grated
6 Ounces  Cheddar cheese, shredded
1 Cup  cheddar cheese, shredded
4 Pounds  Cheddar cheese, shredded
1 Cup  Cheddar cheese, shredded
2 Cups  Cheddar cheese, shredded
4 Ounces  Cheddarella or Cheddar cheese, diced
1 1/2 Pounds  cheese tortellini, fresh or frozen
1 (9-Ounce) package  cheese-filled tortellini
6 to 8  Cherry tomatoes, halved
1 Can (15-1/2 ounces)  chestnuts, drained
1/2 Cup  chestnuts, oven toasted to a light brown
4 Ounces  chestnuts, peeled and chopped
1 Pound  chestnuts, shelled and poached
4 Ounces  Chevre (soft goat cheese) OR substitute softened cream cheese
3 Ounces  chicory frisse
1 Tablespoon  chili powder
2 Tablespoons  chili powder
1 Teaspoon  chili powder
2 Tablespoons  chili powder
2 Tablespoons  chili powder
2-1/4 Tablespoons  chili powder
1 Teaspoon  chili powder
2 teaspoons  chili powder
1 Teaspoon  chili powder
1/4 Cup  chili powder
1 Teaspoon  chili powder
1 Tablespoon  chili powder
1 Tablespoon  chili powder
1/2 Teaspoon  chili powder
3 Tablespoons  chili powder
2 Tablespoons  chili powder
1 Teaspoon  chili powder
2 Teaspoons  chili powder
1/4 Teaspoon  chili powder
1 Teaspoon  chili powder
5 Tablespoons  chili powder
1/2 Teaspoon  chili powder
1/2 Teaspoon  chili powder
1-1/2 Teaspoons  chili powder
12 Ounces  chili sauce
1 Teaspoon  Chinese 5-spice powder
8 Cups  Chinese cabbage, shredded
2 Ounces  Chinese five-spice powder
1/3 Cup  chipolte chile powder
 Chipotle Barbecue Sauce
1/8  chipotle pepper
9 Bunches  chives, finely chopped
2/3 Cup  chopped celery
1 Cup  chopped celery
1 Cup  chopped celery
1 Cup  chopped celery
As needed  chopped chives for garnish
2-1/2 Cups  chopped COOKED TURKEY
2 Tablespoons  chopped dill
3/4 Cup  chopped dill
1/4 Cup  chopped fresh cilantro
1/3 Cup  chopped fresh cilantro
2 Tablespoons  chopped fresh cilantro PLUS additional for garnish
1/2 cup  chopped fresh or frozen spinach
2 Tablespoons  chopped fresh parsley
1/2 Cup  chopped fresh parsley
2 Tablespoons  chopped fresh parsley
1/2 Cup  chopped fresh parsley
1 Cup  chopped fresh parsley
1/4 Cup  chopped fresh parsley for garnish
1 Tablespoon  chopped fresh rosemary or 1-1/2 teaspoons crushed dried rosemary
1 Tablespoon  chopped fresh rosemary or thyme
1 Tablespoon  chopped garlic in oil
1 Tablespoon  chopped green bell peppers
1 Can (4 ounces)  chopped green chilies
1 4-Ounce Can  chopped green chilies
1 (4-Ounce) can  chopped green chilies
2 Tablespoons  chopped green chilies
1/4 Cup  chopped green onions
4 Teaspoons  chopped green onions
As needed  chopped green onions
2 Cups  chopped green onions
1/2 Cup  chopped green onions
1/3 Cup  chopped green onions
1/3 Cup  chopped green pepper
1/2 Cup  chopped green pepper
1/2 Cup  chopped green peppers
1/4 Cup  chopped Italian parsley
1/3 Cup  chopped jalapeno chilies, seeded
2 Tablespoons  chopped mild pepper rings
2/3 Cup  chopped onion
2 Cups  chopped onion
1 Quart  chopped onion
1 Cup  chopped onion
2 Cups  chopped onion
1/2 Cup  chopped onion
1 Cup  chopped onion
2 Cups  chopped onions
2 Cups  chopped onions
2 Cups  chopped onions
1-1/3 Cups  chopped parsley
1/2 Cup  chopped pecans
1/3 Cup  chopped plum tomatoes
1 Cup  chopped red bell pepper
1 Tablespoon  chopped red onion
1 Cup  chopped red skinned potatoes
1-1/2 Quarts  chopped SMOKED TURKEY
3/4 Cup  chopped sun-dried tomatoes
1-1/2 Cups  chopped sweet onion
1 Quart  chopped sweet onion
1/3 Cup  chopped tomato
2 Tablespoons  chopped tomatoes
1-1/2 Cups  chopped zucchini
12-Ounces  CHUNK SMOKED TURKEY BREAST, cut in thin strips
1 Cup  chunky salsa with chipotle
2/3 Cup  cider vinegar
2 Tablespoons  cider vinegar
1 Tablespoon  cider vinegar
3 Tablespoons  cider vinegar
1/3 Cup  cider vinegar
1 Ounce  cider vinegar
3 Ounces  cilantro
As Needed  cilantro leaf sprigs, well cleaned
1/4 cup  cilantro leaves, washed, dried and chopped
1 Cup  cilantro leaves, washed, dried and packed
5  Cilantro sprigs
1 Ounce  cilantro, chopped
1/2 Bunch  cilantro, fresh
1 Bunch  cilantro, stems removed and chopped
As needed  cilantro, washed, dried and chopped
2 Bunches  cilantro, well cleaned and chopped
6  cinnamon raisin bagels, sliced and lightly grilled or toasted
4  cinnamon sticks
8 Ounces  citrus vinaigrette
1 Ounce  clarified butter
1/3+ Cup  clarified unsalted butter
5 Ounces  clarified unsalted butter
1  Clove garlic, minced
1/4 Cup  cloves
2  cloves garlic, minced
3  Cloves garlic, minced
2 Cups  coarse grain Dijon mustard
1/4 Teaspoon  coarse grind black pepper
1-1/4 Cups  coarse ground mustard, prepared
1 Teaspoon  coarse salt
1/2 Cup  coarsely grated carrot
1/4 Teaspoon  coarsely ground black pepper
1/4 Teaspoon  coarsely ground black pepper
1-1/2 Teaspoon  coarsely ground black pepper
2 Teaspoons  coarsely ground pepper
Dash  coconut extract
1/8 Teaspoon  coconut extract
3 Pints  coconut milk
1/2 cup  coconut milk
2 Tablespoons  coffee liqueur
1/4 Cup  cola soda
2 tablespoon  cold unsalted butter, cut into bits
1-1/2 Teaspoons  cold water
1 Cup  cold water
1 Quart  cold water
1/2 Cup  cold water
4 Cups  cold water
1 Gallon  cold water
1/2 Cup  cold water
1/4 Cup  cold water
2 Ounces  cold water
3 Quarts  cold water
As Needed  cold water
2 Tablespoons  cold water
8 Cups  cold water
2 Cups  cold water
6 Cups  cold water
1/3 Cup  cole slaw dressing
As needed  commercial barbecue salsa
4 Ounces  commercial broccoli slaw, shredded
3 Quarts  commercial grade mayonnaise, divided
1/2 Cup  commercial heavy-duty mayonnaise
3 Ounces  commercial Thousand Island dressing
2-1/2 Pounds  cooked and drained linguini
3-3/4 Cups  cooked artichoke hearts, coarsely chopped
4 #10 Cans  cooked black beans, drained
1 No. 10 can  cooked black beans, rinsed and drained
45-50 Ounces  cooked cannellini, rinsed and drained
45-50 Ounces  cooked garbanzo beans, rinsed and drained
As needed  cooked hot jasmine rice
2-1/2 Quarts  cooked or canned pinto beans, rinsed and drained
16 Ounces  COOKED or OVEN ROASTED TURKEY BREAST, sliced thin
6-1/3 Pounds  COOKED or PULLED TURKEY, coarse chop
4 Cups  cooked rice
As needed  cooked rice
As needed  cooked rice
2 Cups  COOKED TURKEY
9-1/2 Pounds  COOKED TURKEY BREAST, cubed, 3/4 inch x 3/4 inch
1/2 Pound  COOKED TURKEY BREAST, cut into 1/2-inch julienne
1 Cup  COOKED TURKEY, chopped
1/4 Pound  COOKED TURKEY, chopped
4 Cups  COOKED TURKEY, chopped
8 Cups  COOKED TURKEY, chopped
3/4 Cup  COOKED TURKEY, chopped
2 Cups  COOKED TURKEY, chopped
2 Cups  COOKED TURKEY, cubed
2 Cups  COOKED TURKEY, cubed
12 Cups  COOKED TURKEY, cut in chunks* and held in the refrigerator
2 Cups  COOKED TURKEY, cut into 1/2-inch cubes
2 Cups  COOKED TURKEY, cut into 1/2-inch cubes
1-1/2 Pounds  COOKED TURKEY, diced
1 Pound  COOKED TURKEY, thinly sliced
16-Ounces  cooked white rice
As needed  cooked white rice
12 Cups  cooked wild rice
4 Cups  cooked wild rice
1/4 Teaspoon  coriander
Pinch  coriander
1/2 Tablespoon  coriander powder
1/4 Tablespoon  coriander powder
1 Tablespoon  coriander, ground
3 Pounds  corn kernels, frozen
3 Quarts  corn niblets
1/3 Cup  corn oil
2 Tablespoons  corn oil
12  Corn tortillas (6-inches in diameter)
1 Pound  corn tortillas, chopped in 1/2-inch cubes
1 Can (11 ounces)  corn with red and green peppers, well drained
1 Cup  corn, cut from cob
1 Can (8-3/4 ounces)  corn, drained
4 Cups  cornbread, crumbled
1 Cup  Cornichons (baby dill pickles)
1 Tablespoon  cornmeal
2 Teaspoons  cornstarch
1 Tablespoon  cornstarch
1-1/2 Ounces  cornstarch
1/4 Cup  cornstarch
1/4 Cup  cornstarch
1/3 Cup  cornstarch
1 Tablespoon  cornstarch
As needed  cornstarch slurry
1/2 Cup  cornstarch, dissolved in 1/2 cup water
6 servings  couscous
6-1/2 Pounds  couscous, cooked
2-1/4 Cups  couscous, uncooked
2 Cups  couscous, uncooked
3 tablespoons  cracked black pepper
1 Teaspoon  cracked black pepper
1 Tablespoon  cracked black pepper
1/2 Pound  CRACKED PEPPER TURKEY BREAST, sliced thin and minced
6 Ounces  Craisins
As needed  cranberry sourdough bread
1 Pound  crayfish tails
1 Cup  cream
1 Pound  cream cheese, room temperature
1 Package (8 ounces)  cream cheese, softened
3 Cups  creamy peanut butter
1 Box (18.3 Ounce)  creamy portobello mushroom soup
1 Ounce  creamy ranch dressing
1 Cup  creme fraiche
1-1/2 Teaspoons  creole seasoning *
1-1/4 Pounds  crimini or button mushrooms, sliced thin
4-6 Slices  crisp cucumber
6  Croissants, split
1 Tablespoon  crunchy peanut butter
3/4 Cup  crushed baked tortilla chips
1-1/2 Teaspoons  crushed red pepper
1 Teaspoon  crushed red pepper
To Taste  crushed red pepper flakes
1/2 Teaspoon  crushed red pepper flakes
1/4 Teaspoon  crushed red pepper flakes
7-1/2 Cups  crushed tomatoes
1 #10 Can  crushed tomatoes
1 #10 Can  crushed tomatoes in puree
1 (28-Ounce) can  crushed tomatoes, DIVIDED
4 #10 Cans  crushed whole tomatoes
4 15-inch  Cuban bread loaves
1 Cup  cubed red-skinned potato, steamed
1 Cup  cucumber, peeled & chopped
1  cucumber, peeled, seeded and diced
1-1/2 Cups  cucumber, peeled, seeded, cut into 1/4-inch pieces
1-1/2 Pounds  cucumber, small dice
7  cucumbers, medium, peeled, seeded, and chopped
100 Slices  cucumbers, peeled and sliced thin
1 Pound, 14 Ounces  cucumbers, thinly sliced
1 Teaspoon  cumin
2 teaspoons  cumin
1 Teaspoon  cumin
1/2 Teaspoon  cumin
1 Tablespoon  cumin
1/2 Teaspoon  cumin
2 Tablespoons  cumin powder
2 Tablespoons  cumin seeds
1 Teaspoon  cumin seeds, browned
1/2 Teaspoon  cumin, ground
2 Tablespoons  cumin, ground
1/2 Tablespoon  cumin, ground
1-1/2  cups bottled/prepared pasta sauce
1/2 Cup  currant jelly
2 Cups  currants
2 tablespoons  curry powder
1-1/2 Teaspoons  curry powder
3/4 teaspoon  curry powder
1 Teaspoon  curry powder
3 Tablespoons  curry powder
1 Tablespoon  dark brown sugar
5-1/8 Pounds  dark kidney beans, dry
2 Tablespoons  dark sesame oil
3 Tablespoons  dark sesame oil
1 Gallon  dark stout beer
20  date nut bread sandwiches, cut in strips
1 Tablespoon  dehydrated minced onion
1-1/2 Pounds  DELI or OVEN ROASTED TURKEY BREAST, sliced very thin
1 Pound  deli OVEN ROASTED TURKEY BREAST, sliced
1/2 Cup  diced button mushrooms
1/2 Cup  diced celery
1 Cup  diced celery
4 Cups  diced day-old bread
12 Ounces  diced onion (1/3-inch dice)
3 Cups  diced onions
8 Cups  diced sweet onions
1 15-Ounce can  diced tomatoes
1-2/3 Cups  diced tomatoes (canned) with juice
1 (14.5-Ounce) can  diced tomatoes, drained
1 (14.5-ounce) Can  diced tomatoes, undrained
1 Cup  diced yellow onions
1 Tablespoon  Dijon mustard
2 Teaspoons  Dijon mustard
1 Teaspoon  Dijon mustard
2 Tablespoons  Dijon mustard
1/4 Teaspoon  Dijon mustard
1 Teaspoon  Dijon mustard
1 Tablespoon  Dijon mustard
2 Tablespoons  Dijon mustard
4 Teaspoons  Dijon mustard
1 Tablespoon  Dijon mustard
1 Cup  Dijon mustard
2 Tablespoons  Dijon mustard
1 Cup  Dijon mustard
3/4 Cup  Dijon mustard
1/4 Cup  Dijon mustard
3/4 Cup  Dijon style mustard
1 Tablespoon  Dijon style mustard
1 Teaspoon  Dijon-style mustard
1/2 Teaspoon  dill weed
1/4 Cup  dried apricots, diced
10 Ounces  dried apricots, soaked to soften
1 Tablespoon  dried basil
1/4 Cup  dried basil
4 Teaspoons  dried basil
1 Tablespoon  dried basil leaves
1 Tablespoon  dried basil, crumbled
1 Cup  dried blueberries
4 Cups  dried bread crumbs
8 Slices  dried bread, cubed
1/3 Cup  dried cherries
1 Teaspoon  dried cilantro
2 Tablespoons  dried coriander
1-1/4 Cups  dried cranberries
1 Cup  dried cranberries
1/2 Cup  dried cranberries
2 Tablespoons  dried cumin
1/4 Cup  dried currants
1-1/2 Teaspoons  dried herbes de Provence
1-1/2 Teaspoons  dried herbes de Provence
1 (1-Ounce) packet  dried Italian salad dressing mix
1 (0.7 ounce) package  dried Italian salad dressing mix
1/2 Teaspoon  dried Italian seasoning
1/4 Teaspoon  dried marjoram
1/4 Teaspoon  dried marjoram
1 Tablespoon  dried marjoram
1 Teaspoon  dried onion
1/4 Teaspoon  dried oregano
1/2 Teaspoon  dried oregano
1 Tablespoon  dried oregano
1-1/2 Teaspoons  dried oregano
1 Teaspoon  dried oregano
1/4 Teaspoon  dried oregano
1/2 Teaspoon  dried oregano
1 Tablespoon  dried oregano
1 Teaspoon  dried oregano
1/4 Teaspoon  dried oregano
2-1/2 Teaspoons  dried oregano
4 Teaspoons  dried oregano
1-1/2 Teaspoons  dried oregano
1/2 Teaspoon  dried oregano leaves
1/2 to 1 Teaspoon  dried oregano leaves
1-1/2 Tablespoons  dried oregano leaves
1/2 Teaspoon  dried oregano leaves
1/4 Cup  dried oregano leaves
1/4 Teaspoon  dried oregano leaves, crushed
1 Tablespoon  dried oregano, crumbled
2 Teaspoons  dried oregano, crumbled
1/4 Teaspoon  dried parsley
2 Ounces  dried porcini, reconstituted in cool water & cleaned
1/4 to 1/2 Teaspoon  dried red pepper flakes
1/4 Teaspoon  dried red pepper flakes
1 teaspoon  dried rosemary
1 teaspoon  dried rosemary
1/2 Teaspoon  dried sage
1/2 Teaspoon  dried sage
1/2 Teaspoon  dried sage
1/3 Cup  dried sage
1-1/4 Teaspoons  dried sage leaves
1-1/4 Teaspoons  dried sage leaves
1-1/4 Teaspoons  dried sage leaves
1 Teaspoon  dried sage leaves
1 Tablespoon  dried summer savory
4 Teaspoons  dried tarragon
1 teaspoon  dried tarragon
2 cups  dried tart cherries
3/4 Cup  dried tart cherries, coarsely chopped
1 teaspoon  dried thyme
1/2 Teaspoon  dried thyme
1-1/2 Tablespoons  dried thyme
1/4 Teaspoon  dried thyme
1/4 Teaspoon  dried thyme
1/2 Teaspoon  dried thyme
1 Teaspoon  dried thyme
2 Teaspoons  dried thyme
1/2 Teaspoon  dried thyme
1/2 Teaspoon  dried thyme
1-1/2 Teaspoons  dried thyme leaves
1/2 Teaspoon  dried thyme leaves
1/2 Teaspoon  dried thyme leaves
1/4 Teaspoon  dried thyme leaves
1/2 Teaspoon  dried thyme leaves
1 Teaspoon  dried thyme leaves
3 Cups  dry bread crumbs
As needed  dry bread crumbs
1/2 Cup  dry bread crumbs
For garnish  dry cranberries
1/2 bottle  dry Italian white wine
2 Teaspoons  dry lavender
1/4 Teaspoon  dry marjoram leaves
2 Teaspoons  dry mustard
3/4 teaspoon  dry mustard
1/4 Teaspoon  dry oregano leaves
4-1/2 Pounds  dry rigatoni
1/4 Cup  dry roasted salted peanuts
1/4 Teaspoon  dry rubbing sage
1 Ounce  dry sherry
1/2 Cup  dry sherry
1/2 Cup  dry sherry
1/4 Cup  dry sherry
1/4 Teaspoon  dry tarragon
1/4 Teaspoon  dry thyme leaves
2-1/2 Pounds  dry white beans -- Great Northern
3 Tablespoons  dry white wine
1/4 cup  dry white wine
1/4 Cup  dry white wine
1 Cup  dry white wine
1 Cup  dry white wine
1/2 Cup  dry white wine
2 Ounces  dry white wine
1/4 Cup  dry white wine
1/2 Cup  dry white wine
1 Cup  dry white wine
1/2 Cup  dry white wine
6 Quarts  dry white wine
4 Ounces  dry white wine
2 Cups  dry white wine
1 Cup  dry white wine (recommended: Virginia Chardonnay)
1/4 Cup  dry white wine or sherry
1 Sprig  EACH fresh thyme, parsley and sage, minced
Dash  each salt and freshly ground pepper
10 Ounces  egg noodles, dry
As needed  egg wash
As needed  egg wash
As needed  egg wash
As needed  egg wash
As needed  egg wash
4 Large  egg whites
As Needed  egg whites, slightly beaten
1 Large  egg yolk
3 Large  egg yolks
1  egg, beaten
1 Large  egg, beaten
1 Large  egg, beaten
1 Large  egg, beaten with 1 teaspoon water
1 Large  egg, slightly beaten
1 Large  egg, slightly beaten
1  egg, slightly beaten
1 Large  eggplant
1 Pound  eggplant, cut into 1/4 inch dice
6 Pounds  eggplant, grilled and diced
8 Large  eggplants, peeled & cut into 1/2-inch cubes
3 Medium  eggplants, peeled and sliced thin
3 Large  eggs
3 Dozen  eggs
3 Large  eggs
4 Large  eggs
4 Large  eggs
2 Large  eggs
5 Large  eggs
2 Large  eggs
6  eggs, beaten
2 Each  eggs, beaten
6 Large  eggs, beaten
5 Medium  eggs, beaten
3 Large  eggs, beaten for egg wash
10  eggs, lightly beaten
10  eggs, lightly beaten
4 Each  eggs, slightly beaten
1 Cup  English walnuts
4 Pounds  escarole
1 Can (12 ounces)  evaporated skim milk
1 Cup  extra virgin olive oil
3 Cups  extra virgin olive oil
3/4 Cup  extra virgin olive oil
1 Quart  extra virgin olive oil
1-1/2 Cups  extra virgin olive oil
1 Cup  extra virgin olive oil
1-1/2 Tablespoons  extra virgin olive oil
1/2 Cup  extra virgin olive oil
1/3 Cup  extra virgin olive oil
2 Teaspoons  extra virgin olive oil
1 pound  EXTRA-LEAN GROUND TURKEY
1 Cup  extra-virgin olive oil
As needed  extra-virgin olive oil
3 Tablespoons  fat from oven-roasted turkey drippings
8 (8-inch)  fat-free flour tortillas, warmed
1/4 Cup  fat-free sour cream
As needed  fennel fronds for garnish
1/4 Teaspoon  fennel seed, crushed
1/2 Teaspoon  fennel seeds, crushed
2 Cups  fennel, diced
12 Ounces  Feta cheese, crumbled
1/2 Cup  Feta cheese, crumbled
1-1/2 Cups  Feta cheese, crumbled
3-3/4 Cups  Feta cheese, crumbled
4 Ounces  fettuccine
4 Ounces  fettuccine, cooked according to package directions
2 Teaspoons  filé powder
1-1/2 Tablespoons  file powder
To Taste  file powder
1 Cup  finely chopped carrot
1 Cup  finely chopped celery
2 Tablespoons  finely chopped crystallized ginger
1/3 Cup  finely chopped crystallized ginger
1/2 Cup  finely chopped fresh mint
1/4 Cup  finely chopped onion
1 Cup  finely chopped onion
1 Cup  finely chopped scallions
1 teaspoon  finely grated fresh lemon zest
1 teaspoon  finely grated fresh orange zest
1/2 Teaspoon  finely grated lime zest
1/2 Cup  firmly packed brown sugar
1/2 Teaspoon  five spice powder
10 Sprigs  flat leaf parsley
2 Tablespoons  flat leaf parsley, chopped
1/4 Cup  flat leaf parsley, chopped
16 Slices  flatbread
As needed  flavored olive oil
As needed  flavored rice, cooked
1/3 Cup  flavorful olive oil
2 Cups  flour
1/4 Cup  flour
As needed  flour
2 Tablespoons  flour
4 Ounces  flour
1 to 2 Tablespoons  flour
2 Cups  flour
4 Ounces  flour
1/2 Ounce  flour
1/2 Cup  flour
4 Cups  flour
1/2 Pound  flour
3 Tablespoons  flour
1 Cup  flour
As needed  flour
1/4 Cup  flour
2 Cups  flour
1/2 Cup  flour
1 10-inch  flour tortilla
20 8 to 9 inch  flour tortillas
12 Large  flour tortillas
8 10-inch  flour tortillas
8 (8-inch)  flour tortillas, warmed
4 8-inch  flour tortillas, warmed
1  French baguette (10 ounces), cut into 1-inch cubes
8 Slices  French bread, cut 3/4-inch thick
24 Pieces  French bread, cut into 5-inch chunks, split
2-1/2 Cups  French bread, day old and cut into 1/2-inch cubes
6 8-inch  French-style rolls, split lengthwise and lightly toasted
1 Pound + 3 Ounces  fresh 6x7 tomatoes, cut into wedges
20 Medium  fresh asparagus spears, steamed, shocked and cut into pieces
16 Stalks  fresh asparagus, grilled or steamed
1/2 Bunch  fresh basil
As needed  fresh basil for garnish
1/2 Cup  fresh basil leaves
2 Bunches  fresh basil leaves, washed and dried
3 Tablespoons  fresh basil, chiffonade
1/3 Cup  fresh basil, chiffonade
1 Teaspoon  fresh basil, chiffonade
1/2 Cup  fresh basil, chopped
2 Tablespoons  fresh basil, chopped
1 Tablespoon  fresh basil, chopped
1/4 Cup  fresh basil, chopped
3 Tablespoons  fresh basil, coarsely chopped
4 Sprigs  fresh basil, for garnish
4-1/2 Cups  fresh bean sprouts
1 Cup  fresh bread crumbs
2 Cups  fresh bread crumbs
2/3 Cup  fresh bread crumbs
1 Cup  fresh broccoli flowerettes
1/4 Pound  fresh button mushrooms, cleaned and sliced
1 Cup  fresh button mushrooms, sliced
1 Tablespoon  fresh chives, chopped
1 Tablespoon  fresh chives, minced
1/4 Cup  fresh chopped cilantro
1 Pound  fresh chorizo sausage
1/2 Bunch  fresh cilantro
2 Teaspoons  fresh cilantro
1/4 Cup  fresh cilantro
1/4 Cup  fresh cilantro leaves, chopped
As needed  fresh cilantro sprigs
1 Bunch  fresh cilantro sprigs
3/4 Cup  fresh cilantro, chopped
1/2 Cup  fresh cilantro, chopped
1/4 Cup  fresh cilantro, chopped
2 Tablespoons  fresh cilantro, chopped
2 Tablespoons  fresh cilantro, chopped
3 Bunches  fresh cilantro, chopped
1/4 Cup  fresh cilantro, chopped
2 Teaspoons  fresh cilantro, chopped
1/2 Cup  fresh cilantro, chopped
1/4 Cup  fresh cilantro, chopped
1/2 Cup  fresh cilantro, chopped fine
1 Cup  fresh cilantro, chopped fine
As needed  fresh cilantro, fine chop
2 Tablespoons  fresh cilantro, finely chopped
2 Tablespoons  fresh cilantro, roughly chopped
2 Bunches  fresh cilantro, stems removed
As needed  fresh coriander
1/2 Tablespoon  fresh coriander, chopped
1/3-Pound  fresh crabmeat, picked over to remove shells
1 Package (12 ounces)  fresh cranberries
2 Cups  fresh cranberries
1 Package (12 ounces)  fresh cranberries
2 Cups  fresh cranberries, washed and picked over
6 Cups  fresh cranberries, washed and picked over
2 Tablespoons  fresh dill, minced
2 Pounds  fresh fennel bulbs, sliced thin
As needed  fresh figs
7 Pounds  fresh figs, chopped
1 Cup  fresh figs, stemmed and quartered
As needed  fresh fruit
As needed  fresh fruit
12 Cloves  fresh garlic
2 Ounces  fresh garlic, chopped
1 Tablespoon  fresh garlic, minced
3 Cloves  fresh garlic, minced
2 Tablespoons  fresh garlic, minced
Pinch  fresh garlic, minced
1/4 Cup  fresh garlic, minced
2 Tablespoons  fresh garlic, minced
2 Tablespoons  fresh garlic, minced
2 Cloves  fresh garlic, minced
2 Tablespoons  fresh garlic, minced
1/4 Cup  fresh garlic, minced
1 Clove  fresh garlic, minced
6 Cloves  fresh garlic, minced
1 Clove  fresh garlic, minced
12 Cloves  fresh garlic, peeled
6-8 Cloves  fresh garlic, peeled
2 Cloves  fresh garlic, peeled
1/2 Cup  fresh garlic, peeled and cut into slivers
1 Cup  fresh garlic, peeled and cut into slivers
2 Cloves  fresh garlic, rough chop
1/2 Teaspoon  fresh ginger root, minced
2 tablespoons  fresh ginger root, peeled and grated
1-1/4 Tablespoons  fresh ginger root, peeled and minced
1 Teaspoon  fresh ginger, grated
3 Tablespoons  fresh ginger, grated
1/2 Cup  fresh ginger, peeled and cut into slivers
1 Cup  fresh ginger, peeled and cut into slivers
1/2 Ounce  fresh ginger, peeled and finely minced
2 Teaspoons  fresh ginger, peeled and grated
1 Teaspoon  fresh ginger, peeled and minced
1 Teaspoon  fresh gingerroot, peeled and grated
2 Teaspoons  fresh gingerroot, peeled and grated
1/4 Ounce  fresh gingerroot, peeled and minced
1 Tablespoon  fresh gingerroot, peeled and minced
1 Teaspoon  fresh gingerroot, peeled and minced
1 Teaspoon  fresh gingerroot, peeled and minced
1/2 Ounce  fresh gingerroot, peeled and rough chop
10 Ounces  fresh gingerroot, peeled and roughly chopped
As needed  fresh herbs
As needed  fresh herbs for garnish
1 Teaspoon  fresh horseradish, grated
2 Ounces  fresh jalapeños, seeded and small dice
1 Pound  FRESH LEAN GROUND TURKEY
1-1/2 Tablespoons  fresh lemon juice
2/3 Cup  fresh lemon juice
1/2 Cup  fresh lemon juice
1 Teaspoon  fresh lemon juice
1/4 Cup  fresh lemon juice
1-1/2 Teaspoons  fresh lemon juice
Dash  fresh lemon juice
1 Tablespoon  fresh lemon juice
1 Cup  fresh lemon juice
2 Tablespoons  fresh lemon juice
1/4 Cup  fresh lemon juice
1/2 Cup  fresh lime juice
1 tablespoon  fresh lime juice
1/4 Cup  fresh lime juice
As needed  fresh lime juice
1 Ounce  fresh lime juice
2 Tablespoons  fresh lime juice
1/4 Cup  fresh lime juice with pulp
1/4 Cup  fresh marjoram, chopped
1 Teaspoon  fresh minced garlic
3 Tablespoons  fresh mint, finely chopped
1/4 Pound  fresh mushrooms, finely chopped
10 Ounces  fresh mushrooms, sliced thin
1 Pound  fresh or frozen artichoke hearts, slightly thawed
2 Cups  fresh or frozen peas
2 Tablespoons  fresh orange juice
1/2 Cup  fresh orange juice
1 Tablespoon  fresh oregano, chopped
1 Tablespoon  fresh oregano, chopped
1/8 Teaspoon  fresh oregano, chopped
1/3 Cup  fresh oregano, finely chopped
As needed  fresh parsley
As needed  fresh parsley sprigs
1/2 Cup  fresh parsley, chopped
1 Teaspoon  fresh parsley, chopped
3 Tablespoons  fresh parsley, chopped
1 Teaspoon  fresh parsley, chopped
1 Tablespoon  fresh parsley, chopped
1-1/2 Cups  fresh parsley, chopped
1-1/2 Cups  fresh parsley, chopped
1/4 Cup  fresh parsley, chopped
1/4 Cup  fresh parsley, chopped
3 Tablespoons  fresh parsley, chopped
1 Cup  fresh parsley, chopped
3 Tablespoons  fresh parsley, chopped
1/4 Cup  fresh parsley, chopped
3 Tablespoons  fresh parsley, chopped
4 Tablespoons  fresh parsley, cleaned
1 Bunch  fresh parsley, cleaned and chopped
1 Cup  fresh parsley, stemmed and chopped
2 Cups  fresh parsley, tightly packed
1 Pound  fresh pea pods
16 Slices  fresh pineapple
2 Quarts  fresh pineapple, peeled
2 Tablespoons  fresh pineapple, peeled, cored and diced
3-3/4 Cups  fresh ripe tomatoes, seeded and small dice
2 Sprigs  fresh rosemary
As needed  fresh rosemary
As needed  fresh rosemary for garnish
1/2 Cup  fresh rosemary leaves, picked
1/8 Teaspoon  fresh rosemary, chopped
1 Tablespoon  fresh rosemary, chopped
4 Tablespoons  fresh rosemary, cleaned
1/4 Cup  fresh rosemary, crushed
3 Teaspoons  fresh rosemary, finely chopped
2 Tablespoons  fresh rosemary, minced
1 Cup  fresh rosemary, stemmed and chopped
1/2 Bunch  fresh sage
2 Sprigs  fresh sage
72 Whole  fresh sage leaves
2 Teaspoons  fresh sage leaves
As needed  fresh sage leaves, chopped
6  Fresh sage leaves, finely chopped (2 teaspoons)
As needed  fresh sage sprigs
As needed  fresh sage sprigs
1/2 Teaspoon  fresh sage, chiffonade
1 Teaspoon  fresh sage, chopped
2 Teaspoons  fresh sage, chopped
4 Tablespoons  fresh sage, cleaned
1 Bunch each  fresh sage, marjoram and thyme, divided
1 Cup  fresh seedless blackberries, washed and dried
6 Ounces  fresh spinach, thoroughly washed & roughly chopped
10 ounces  fresh spinach, washed, well drained & stems removed
2 Cups  fresh strawberries, washed and drained
5 Pounds  fresh tangerines
1 Sprig  fresh tarragon
1 Tablespoon  fresh tarragon
As needed  fresh tarragon for garnish
 fresh tarragon leaves for garnish
As needed  fresh tarragon sprigs
1 Tablespoon  fresh tarragon, chopped
6 Sprigs  fresh tarragon, leaves removed and reserved
1 Tablespoon  fresh tarragon, minced
1 Tablespoon  fresh thinly sliced basil
2 Tablespoons  fresh thyme
As needed  fresh thyme
4 Sprigs  fresh thyme
2 Tablespoons  fresh thyme
1 Tablespoon  fresh thyme
As needed  fresh thyme
2 Sprigs  fresh thyme
1 Teaspoon  fresh thyme
1 Tablespoon  fresh thyme leaves
2 Tablespoons  fresh thyme leaves
3 Tablespoons  fresh thyme leaves OR 1 Tablespoon dried thyme
1 Tablespoon  fresh thyme leaves, lightly chopped
1/4 Cup  fresh thyme, chopped
1/2 Tablespoon  fresh thyme, chopped
1 Tablespoon  fresh thyme, chopped
2 Tablespoons  fresh thyme, chopped
4 Tablespoons  fresh thyme, chopped
1 Tablespoon  fresh thyme, chopped
4 Tablespoons  fresh thyme, cleaned
1 Bunch  fresh thyme, cleaned and chopped
2 to 3 Sprigs  fresh thyme, leaves removed & chopped
1/2 Cup  fresh thyme, picked
1 Cup  fresh thyme, stemmed and chopped
2 Slices  fresh tomato
1 Cup  fresh tomato, chopped & seeded
1/2 Pound  FRESH TURKEY SAUSAGE
3 Pounds  fresh vegetables, steamed
1/2 Cup  fresh white bread crumbs
2 Cups  fresh white bread crumbs
12 Ounces  fresh white mushrooms, cleaned
3 Ounces (weight)  freshly chopped garlic
Pinch  freshly grated nutmeg
1 Teaspoon  freshly grated nutmeg
1/4 Teaspoon  freshly grated nutmeg
1 Teaspoon  freshly grated nutmeg
1/2 Teaspoon  freshly grated nutmeg
3/4 Teaspoon  freshly grated nutmeg
Pinch  freshly grated nutmeg
Pinch  freshly grated nutmeg
1 Pinch  freshly grated nutmeg
1 Cup  freshly grated Parmesan cheese
2 Teaspoons  freshly ground black pepper
1 Teaspoon  freshly ground black pepper
1 Tablespoon  freshly ground black pepper
1 Tablespoon  freshly ground black pepper
2 Teaspoons  freshly ground black pepper
1 Teaspoon  freshly ground black pepper
1/2 Teaspoon  freshly ground black pepper
1 Teaspoon  freshly ground black pepper
1/2 Teaspoon  freshly ground black pepper
1/4 Teaspoon  freshly ground black pepper
1/2 Teaspoon  freshly ground black pepper
1 Teaspoon  freshly ground black pepper
1/2 Teaspoon  freshly ground black pepper
Pinch  freshly ground black pepper
1/2 Teaspoon  freshly ground black pepper
1 Teaspoon  freshly ground black pepper
1 Teaspoon  freshly ground black pepper
1/2 Teaspoon  freshly ground black pepper
1-1/2 Teaspoons  freshly ground black pepper
1 Teaspoon  freshly ground black pepper
 freshly ground black pepper
1/4 Teaspoon  freshly ground black pepper
1/2 Teaspoon  freshly ground black pepper
1/4 Teaspoon  freshly ground black pepper
1/4 Teaspoon  freshly ground black pepper
As needed  freshly ground black pepper
5 Tablespoons  freshly ground black pepper
1/2 Teaspoon  freshly ground black pepper
1/4 Teaspoon  freshly ground black pepper
1/4 Teaspoon  freshly ground black pepper
1 Teaspoon  freshly ground black pepper
1/2 Teaspoon  freshly ground black pepper
2 Teaspoons  freshly ground black pepper
1/4 Teaspoon  freshly ground nutmeg
1/8 Teaspoon  freshly ground pepper
To Taste  freshly ground pepper
To Taste  Freshly ground pepper
1 Tablespoon  freshly ground pepper
1-1/2 Teaspoons  freshly ground white pepper
As needed  freshly ground white pepper
2 Tablespoons  freshly squeezed lemon juice
2 Tablespoons  freshly squeezed lemon juice
2 Teaspoons  freshly squeezed lemon juice
To Taste  freshly squeezed lemon juice
1/3 Cup  freshly squeezed lemon juice
2 Tablespoons  freshly squeezed lemon juice
2 Tablespoons  freshly squeezed lemon juice
1/2 Cup  freshly squeezed lemon juice
1/3 Cup  freshly squeezed lemon juice
2 Tablespoons  freshly squeezed lemon juice
2 Ounces  freshly squeezed lemon juice
1 Teaspoon  freshly squeezed lemon juice
2 Teaspoons  freshly squeezed lemon juice
3/4 Cup  freshly squeezed lime juice
2 Tablespoons  freshly squeezed lime juice
1 Tablespoon  freshly squeezed lime juice
1/4 Cup  freshly squeezed lime juice
2 Tablespoons  freshly squeezed lime juice
2 Tablespoons  freshly squeezed lime juice
1/4 Cup  freshly squeezed lime juice
2 Teaspoons  freshly squeezed lime juice
3/4 Cup  freshly squeezed lime juice
3/4 Cup  freshly squeezed lime juice
2 Tablespoons  freshly squeezed lime juice
As needed  fried leeks
1/2 Cup  frozen carrot slices
3/4 Cup  frozen corn
1 Cup  frozen corn, thawed
1/2 Cup  frozen cut okra
5 Pounds  frozen diced red potatoes
2-1/2 Pounds  frozen flat dumplings - home style
1 Cup  frozen hash brown potatoes, defrosted
1/2 Cup  frozen lima beans
3 Pounds  frozen okra, sliced
1 Cup  frozen peas, thawed
4 (4-Ounce)  FROZEN TURKEY BURGERS, grill flavored preferred
1 Cup  frozen whole kernel corn
2 Packages (12 ounces)  frozen, unsweetened blueberries
5 Cups  FULLY COOKED SMOKED TURKEY BREAST, diced
1/4 Teaspoon  garam masala
4 Teaspoons  garam masala
1 Teaspoon  garam masala
3 Cloves  garlic
2 Cloves  garlic
2 Cloves  garlic
1 Large  garlic clove, minced
10 Medium  garlic cloves, minced
1 Cup  garlic cloves, peeled
3 to 4 Cups  garlic mashed potatoes
As needed  garlic mashed potatoes
1-1/2 Tablespoons  garlic paste
1/4 Teaspoon  garlic powder
1/2 Teaspoon  garlic powder
1/8 Teaspoon  garlic powder
3 Tablespoons  garlic powder
1/2 Teaspoon  garlic powder
1 Teaspoon  garlic powder
1/4 Teaspoon  garlic powder
1/4 Teaspoon  garlic powder
1/4 Cup  garlic powder
1-1/2 Teaspoons  garlic powder
1 Teaspoon  garlic powder
1/2 Teaspoon  garlic salt
1/2 Teaspoon  garlic salt
2 Ounces  garlic, chopped
6 Cloves  garlic, chopped
4 Cloves  garlic, chopped
2 Heads  garlic, cloves separated, unpeeled
6 Cloves  garlic, coarsely chopped
3 Medium Cloves  garlic, crushed
1 Clove  garlic, crushed
3 Cloves  garlic, crushed
2 Cloves  garlic, finely chopped
2 Cloves  garlic, minced
2 Cloves  garlic, minced
3 Cloves  garlic, minced
2 teaspoons  garlic, minced
2 Cloves  garlic, minced
3 to 4 Cloves  garlic, minced
1 Clove  garlic, minced
4 Tablespoons  garlic, minced
4 tablespoons  garlic, minced
8 Cloves  garlic, minced
2 Cloves  garlic, minced
1 Clove  garlic, minced
1/3 Cup  garlic, minced
2 Tablespoons  garlic, minced
1 Tablespoon  garlic, minced
2 Cloves  garlic, minced
2 teaspoons  garlic, minced
4 Cloves  garlic, minced
2 cloves  garlic, minced
2 Cloves  garlic, minced
1 Tablespoon  garlic, minced
1 Tablespoon  garlic, minced
2 Cloves  garlic, minced
1 Clove  garlic, minced
1/2 Tablespoon  garlic, minced
3 Tablespoons  garlic, minced
2 Tablespoons  garlic, minced
1 Large clove  garlic, minced
1 Clove  garlic, minced
2 Cloves  garlic, minced
1/3 Cup  garlic, minced
4 Cloves  garlic, minced
1 Clove  garlic, minced
2 Cloves  garlic, minced
1/2 Cup  garlic, minced
3 Tablespoons  garlic, minced
1 Large clove  garlic, minced
4 Cloves  garlic, minced
2 Cloves  garlic, minced
2 teaspoons  garlic, minced
4 Cloves  garlic, minced
3 Cloves  garlic, minced
2 Cloves  garlic, minced
1/4 Ounce  garlic, minced
2 Cloves  garlic, minced
1 Clove  garlic, minced
2 Cloves  garlic, peeled
1 Clove  garlic, peeled & chopped
4 Cloves  garlic, peeled and chopped
1/3 Cup  garlic, sliced
10 Cloves  garlic, smashed
1-1/2 Tablespoons  ginger paste
2 Tablespoons  ginger, peeled and cut in chunks
1-1/2 Teaspoons  gingerroot, peeled and freshly grated
1-1/4 Pounds  goat cheese
1 Ounce  goat cheese, crumbled
1-1/2 Cups  golden raisins
1/2 cup  golden raisins
1/4 cup  golden raisins
1/4 Pound  golden raisins
5 Medium to Large  golden sweet pineapples
1/2 Cup  good quality balsamic vinegar
2 Ounces  Gorgonzola, crumbled
12 Ounces  Gorgonzola, DIVIDED
6 Tablespoons  grainy Dijon mustard
3/4 Cup  Granny Smith apple, diced
1 Cup  Granny Smith apple, peeled, cored & chopped fine
2-1/2 Pounds  Granny Smith apples, peeled & cored
2 Each  Granny Smith apples, peeled and shredded
1 Teaspoon  granulated garlic
2 Teaspoons  granulated onion
2 Tablespoons  granulated sugar
2 Tablespoons  granulated sugar
1/2 Cup  granulated sugar
1 Tablespoon  granulated sugar
1 Quart  grapefruit, peeled and sectioned
As needed  grated Cheddar cheese
1-1/2 Teaspoons  grated lime peel/zest
1/2 Teaspoon  grated lime zest
1/2 Cup  grated Mozzarella cheese
1/2 Teaspoon  grated nutmeg
1 Tablespoon  grated orange peel
1/4 Cup  grated Parmesan cheese
As needed  grated Parmesan cheese
As needed  grated Parmesan cheese
1/2 Cup  grated Parmesan cheese
1 Cup  grated Romano cheese
2 15.5 - Ounce Cans  great Northern beans, drained
2 Cups  green beans, cut into 1-inch pieces
1 Pound  green beans, ends trimmed
1/3 Pound  green beans, split lengthwise and lightly steamed
1 Each  green bell pepper, coarsely chopped
1/2 Cup  green bell pepper, diced
1 Medium  green bell pepper, seeded and chopped
8 Pounds  green bell pepper, seeded and cut in 1-inch dice
6 Cups  green bell pepper, seeded and diced
1 Large  green bell pepper, seeded and medium chop
10 Medium  green bell peppers, seeded & cut into 1/2-inch cubes
1-1/2 Pounds  green bell peppers, seeded and diced 1/2-inch pieces
2 Cups  green cabbage, finely shredded
4 Pounds  green cabbage, medium chop
3 ounces  green chile paste, (see recipe in database)
18 Ounces  green chiles, diced
4 Large  green leaf lettuce leaves, washed, dried and chilled
As needed  green leaf lettuce, washed, drained and chilled
2 Heads  green leaf lettuce, washed, dried and chilled
1-1/4 Cups  green onion, chopped
1/2 Cup  green onion, finely chopped
3 Tablespoons  green onion, minced
1/2 Cup  green onion, sliced thin
16  green onions, chopped
1 Cup  green onions, chopped
1/2 cup  green onions, chopped
7 Each  green onions, coarsely chopped
2  green onions, finely chopped
1 Bunch  green onions, julienned
10  green onions, sliced
3 Cups  green onions, sliced
6  green onions, sliced thin
2  green onions, thinly sliced
2 Each  green onions, thinly sliced
1-1/2 Pounds  green pepper
1/2 Pound  green pepper, chopped fine
1/2 Cup  green pepper, cut into 1/2-inch cubes
1 Ounce  green pepper, seeded and chopped fine
1 large  green pepper, seeded and cut into 1-inch pieces
1 Large  green pepper, seeded and cut into narrow strips
1 Small  green pepper, seeded and diced
3 Large  green peppers, seeded and cut into 1/2-inch slices
1 Ounce  green wasabi powder
2 Cups  GRILLED OR COOKED TURKEY, shredded
8 Ounces  grilled or roasted red peppers and onions
Pinch  ground allspice
1/4 Teaspoon  ground allspice
1-1/2 Tablespoons  ground allspice
1/2 Teaspoon  ground black pepper
1/4 Cup  ground black pepper
1 Teaspoon  ground black pepper
1/2 Cup  ground black pepper
1/4 Teaspoon  ground cayenne
2 Cups  ground chili powder
1 Teaspoon  ground cinnamon
1 Teaspoon  ground cinnamon
1 Teaspoon  ground cinnamon
1-1/2 Teaspoons  ground cinnamon
2 Teaspoons  ground cinnamon
1/2 Teaspoon  ground cinnamon
1 Teaspoon  ground cinnamon
Pinch  ground cloves
1/2 Teaspoon  ground cloves
1/2 Teaspoon  ground cloves
1/4 Teaspoon  ground cloves
1 Teaspoon  ground coriander
2 Teaspoons  ground coriander
1/2 Teaspoon  ground coriander
3/4 Teaspoon  ground cumin
4 Teaspoons  ground cumin
1/2 Teaspoon  ground cumin
1 Teaspoon  ground cumin
2 Teaspoons  ground cumin
1/2 teaspoon  ground cumin
1 Teaspoon  ground cumin
2 Cups  ground cumin
1 Teaspoon  ground cumin
4 Teaspoons  ground cumin
1 Teaspoon  ground cumin
2 Teaspoons  ground cumin
1 Teaspoon  ground cumin
2 Tablespoons  ground cumin
2 Teaspoons  ground cumin
1/4 Cup  ground cumin
2 Teaspoons  ground cumin
1 Teaspoon  ground cumin
1 Tablespoon  ground cumin
1 Tablespoon  ground cumin
5 Teaspoons  ground cumin seed
1/4 Teaspoon  ground ginger
1/2 Teaspoon  ground ginger
1/2 Teaspoon  ground ginger
1/8 Teaspoon  ground ginger
1/2 Teaspoon  ground ginger
Pinch  ground ginger
1/4 Teaspoon  ground ginger
1-1/2 Teaspoons  ground ginger
1/4 Teaspoon  ground mace
Pinch  ground nutmeg
1/2 Teaspoon  ground paprika
1/3 Pound  ground pork
2 Teaspoons  ground red pepper
1 Tablespoon  ground red pepper (cayenne)
1/2 Teaspoon  ground sage
1/2 Teaspoon  ground sage
1/3 Cup  ground sage
1 Tablespoon  ground sage
30 Pounds  GROUND TURKEY
3 Pounds  GROUND TURKEY
4 Pounds  GROUND TURKEY
2 Pounds  GROUND TURKEY
3 Pounds  GROUND TURKEY
4 Pounds  GROUND TURKEY
1 Pound  GROUND TURKEY
1 Pound  GROUND TURKEY
1-1/4 Pounds  GROUND TURKEY
5 Pounds  GROUND TURKEY
20 Pounds  GROUND TURKEY
10 Pounds  GROUND TURKEY
1-1/4 Pounds  GROUND TURKEY
6 Pounds  GROUND TURKEY
1-1/2 Pounds  GROUND TURKEY
1-1/2 Pounds  GROUND TURKEY
30 Pounds  GROUND TURKEY
1 Pound  GROUND TURKEY
1-1/2 Pounds  GROUND TURKEY
4 Ounces  GROUND TURKEY
1-1/2 Pounds  GROUND TURKEY
7-1/2 Pounds  GROUND TURKEY
10 Pounds  GROUND TURKEY
1/3 Pound  GROUND TURKEY
5 Pounds  GROUND TURKEY
1 Pound  GROUND TURKEY, cold
1 Pound  GROUND TURKEY, cold
1 Pound  GROUND TURKEY, cold
1-1/4 Pounds  GROUND TURKEY, extra lean
6-1/2 Pounds  GROUND TURKEY, lean or regular
1/2 Teaspoon  ground white pepper
To taste  ground white pepper
1 Pound  guacamole
As needed  guacamole
As needed  guacamole and salsa
3/4 Cup  half and half (optional)
2 Quarts  half and half cream
6  hamburger buns, toasted
16 Thin slices  Havarti cheese
2 Cups  hazelnuts, toasted and chopped
1/3 Cup  hazelnuts, toasted, chopped
2 Ounces  heavy cream
1/2 Cup  heavy cream
1/2 Cup  heavy cream
1/4 Cup  heavy cream
1/4 Cup  heavy cream
1-1/2 to 2 Cups  heavy cream
1/4 Cup  heavy cream
2 Tablespoons  heavy cream
2 Quarts  heavy cream
1 Gallon  heavy cream
2 Cups  heavy cream
2 Cups  heavy cream
2-1/2 Cups  heavy cream
2 Cups  heavy mayonnaise
1-1/2 Cups  heavy mayonnaise
16 Slices  heirloom tomato slices
 HERB VINAIGRETTE
3/4 Cup  Herb Vinaigrette
3 Cups  herb-seasoned stuffing mix
 Herbed Cranberry Mayonnaise, Alternate Sauce
3 Tablespoons  herbes de Provence
2 Teaspoons  herbes de Provence
2-1/4 Pounds  HICKORY SMOKED TURKEY BREAST, thinly sliced
1/2 Cup  hoisin sauce
1-1/2 Cups  Hoisin sauce
3/4 Cup  homemade or bottled hot sauce
1 Tablespoon  honey
2 Tablespoons  honey
1/4 cup  honey
2 Teaspoons  honey
1 Cup  honey
1/4 Cup  honey
1/4 Cup  honey
2 Tablespoons  honey
1 Tablespoon  honey
1/3 Cup  honey
1 Teaspoon  honey
2 Tablespoons  honey
1 Cup  honey mustard
1/3 Cup  honey mustard
1/2 Cup  Honey Pineapple Chutney
3-3/4 Pounds  HONEY SMOKED TURKEY BREAST, cut into thick slices
1 Tablespoon  honey style mustard
3 Ounces  honey walnut cream cheese, commercial
2 Slices  honey wheat sandwich bread
16 12-inch  honey wheat tortilla shells
1-1/3 Cups  honey-roasted cashews
4 Ounces  hot chile paste
1/4 Cup  hot curry powder (mild or regular may also be used)
1 Pound  HOT ITALIAN TURKEY SAUSAGE LINKS, cut into 1/2-3/4-inch thick rounds
3 Pounds  HOT ITALIAN TURKEY SAUSAGE, cooked and crumbled into small pieces
3 Pounds  HOT ITALIAN TURKEY SAUSAGE, medium dice
To Taste  hot pepper sauce
1 Teaspoon  hot pepper sauce
1/4 to 1/2 Teaspoon  hot pepper sauce
2 Tablespoons  hot pepper sauce such as Tabasco
1 Cup  hot salsa
2 Cups  hot, cooked Chinese noodles
6 Tablespoons  ice water
1 Gallon  ice water
As needed  icy cold water
18 Ounces  Irish smoked Blarney cheese, sliced
1 Loaf (8-inch)  Irish soda bread
3 8-inch rounds  Irish soda bread, split
1-1/2 Pounds  Italian bread crumbs
1 Loaf  Italian bread, sliced
1 loaf (about 16 inches long)  Italian bread, sliced lengthwise in half
1 Pound  Italian country bread, cut in 1-inch cubes
2 Tablespoons  Italian herb blend
3 Tablespoons  Italian herb blend
1 (2-Ounce)  Italian Herb flatbread
1 Teaspoon  Italian seasoning
2 Teaspoons  Italian seasoning
3 Pounds  ITALIAN TURKEY SAUSAGE
6 Pounds  ITALIAN TURKEY SAUSAGE, cooked and sliced
2 Teaspoons  jalapeno chile, coarsely chopped
1 Tablespoon  jalapeno chiles, finely diced
1 Medium  jalapeno pepper, seeded and diced
1 Medium  jalapeno pepper, seeded and finely chopped
1 Tablespoon  jalapeno pepper, seeded and minced
1/3  jalapeno pepper, seeded and minced
1  jalapeno pepper, seeded and minced
1-1/2 Each  jalapeno pepper, seeded, finely chopped
5 Each  jalapeno peppers, coarsely chopped
12 Each  jalapeno peppers, coarsely chopped
2  jalapeno peppers, finely chopped
2 Medium  jalapeno peppers, seeded and chopped fine
3 Large  jalapeno peppers, seeded and minced
1 Medium  jalapeño, cut into 8 lengthwise slices
1 Large  jalapeno, seeds & membrane removed, minced
7  jalapenos, seeded and minced
2  jalapenos, seeded and small dice
1-1/2 Teaspoons  Jamaican jerk seasoning
1 3 1/2-ounce  jar capers, drained & rinsed
1 (2-Ounce)  jar pimentos, drained and chopped
1/2 Cup  jarred tomato sauce
16 Ounces  jellied cranberry sauce
1 Cup  jellied cranberry sauce
2/3 Cup  jerk seasoning
1/2 lime,  juiced
1 tablespoon  juniper berries, crushed
4 Medium  Kaiser buns
27  Kaiser buns, split
20 Each  kaiser roll, split horizontally
12 Each  Kaiser rolls
8  Kaiser rolls, split and lightly toasted
4  Kaiser rolls, split and toasted
12  kalamata olives, pitted
1/4 Cup  ketchup
3/4 Cup  ketchup
3 Cups  ketchup
2 Ounces  ketchup
1 15-Ounce can  kidney beans, drained
2 14-Oz. Cans  kidney beans, drained and rinsed
4 Large  kiwis, peeled and thinly sliced
2-1/4 Teaspoons  kosher salt
2 Teaspoons  kosher salt
1/2 Teaspoon  Kosher salt
1 Tablespoon  kosher salt
1/2 Teaspoon  kosher salt
1 Tablespoon  kosher salt
Pinch  kosher salt
1 Teaspoon  kosher salt
1/2 Cup  kosher salt
As needed  kosher salt
2 Tablespoons  Kosher salt
1 Teaspoon  kosher salt
2 Teaspoons  kosher salt
To taste  kosher salt
1 Cup  kosher salt
1/2 Cup + 2 Tablespoons  kosher salt
2 Teaspoons  kosher salt
1/4 Teaspoon  kosher salt
1 Tablespoon  kosher salt
1 Tablespoon  kosher salt
1 Tablespoon  kosher salt
5 Tablespoons  kosher salt
1/2 Teaspoon  kosher salt
As needed  kosher salt
5 Tablespoons  kosher salt
1 Tablespoon  kosher salt
1/2 Cup  kosher salt
To Taste  Kosher salt
2 Tablespoons  Kosher salt
1 Tablespoon  kosher salt
To Taste  kosher salt and cracked black pepper
To Taste  kosher salt and fresh ground pepper
As needed  kosher salt and freshly ground black pepper
To taste  kosher salt and freshly ground black pepper
To Taste  kosher salt and freshly ground black pepper
1/2 Teaspoon each  kosher salt and freshly ground black pepper
To Taste  kosher salt and white pepper
2  large eggs
2  Large eggs, beaten
7  large eggs, Or substitute 14 oz. processed egg product
8  large flour tortillas
1  large green pepper, seeded and thinly sliced
6  Large oranges, peeled and sectioned
8  Large strawberries, caps removed and diced
4 ripe  large tomatoes, peeled, seeded and diced
6  Lasagna noodles
24 Each or 21 Ounces  lasagna noodles, dry
20 Pieces  leaf lettuce, washed and drained
5 Bunches  leaf lettuce, washed and dried
20 Pieces  leaf lettuce, washed and dried
12 Leaves  leaf lettuce, washed, dried and chilled
6 Cups  leaf lettuce, washed, dried and chilled
2 Ounces  leaf lettuce, washed, dried and chilled
1 Leaves  leaf lettuce, washed, dried and chilled
4 to 8  leaves romaine lettuce, washed, drained and chilled
1-1/2 Pounds  leeks
3 Cups  leeks, washed and finely sliced
4  LEMON GARLIC SEASONED TURKEY BREAST TENDERS
3 Stalks  lemon grass, cleaned and chopped
1 Tablespoon  lemon juice
3 Tablespoons  lemon juice
3 Tablespoons  lemon juice
2 Teaspoons  lemon pepper seasonings
1/8 Teaspoon  lemon rind, grated
As needed  lemon slices
As needed  lemon wedges
 Lemon wedges for garnish
1 Tablespoon  lemon zest
1/2 Teaspoon  lemon zest
3 Tablespoons  lemon zest
2 Tablespoons  lemon zest, grated
2 Tablespoons  lemon zest, minced
1 Teaspoon  lemon zest/peel
4 Wedges  lemon, for garnish
1  lemon, juiced
1 Medium  lemon, juiced
1 large  lemon, thinly sliced
1 Large  lemon, zested and juiced
1  lemon, zested and juiced
1/2 Teaspoon  lemon-pepper seasoning
3 Large  lemons
2  lemons, cut into wedges
2-1/2  lemons, juiced
2  lemons, juiced
2 Medium  lemons, peeled
2 Large  lemons, zested
1 Pound  lentil beans
As needed  lettuce leaves
12 Ounces  lettuce leaves, washed and dried
2  lettuce leaves, washed and dried
4 Medium  lettuce leaves, washed, drained and chilled
As needed  lettuce leaves, washed, dried and chilled
1/3 Cup  light brown sugar
2 Tablespoons  light brown sugar
3 Tablespoons  light brown sugar
3 Tablespoons  light brown sugar
1 Tablespoon  light brown sugar, packed
3 Tablespoons  light cream
4 Ounces  light cream cheese, softened
1 Quart  light or heavy cream
12 Wedges  lime
4 Ounces  lime juice
As needed  lime wedges
2 Teaspoon  lime zest
1  lime, cut in quarters
1 Large  lime, cut into slices
1 large  lime, zested and juiced
2 Large  limes
6 Large  limes
2 Large  limes
2  limes, cut into wedges
1 to 2  limes, cut into wedges
4 Medium  limes, peeled
4 Ounces  liquid celery
4 Ounces  liquid garlic
4 Ounces  liquid onion
2 Tablespoons  liquid smoke
2 Drops  liquid smoke
2 Drops  liquid smoke
2 drops  liquid smoke
1 (12 to 16 Ounces)  loaf focaccia
1 Pound  lobster meat, cooked
1 Teaspoon  low sodium soy sauce
1-1/2 Cups  low-sodium soy sauce
1 Cup  low-sodium soy sauce
1 Can (8 ounces)  low-sodium stewed tomatoes, drained
1 Pound  mache, washed & dried
1 Ounce  Madeira
2 cups  Madeira
1 can (10-1/2 ounces)  Mandarin orange slices, well drained
1 Can (10-1/2 ounces)  mandarin oranges, drained
1 tablespoon  mango chutney
As needed  mango puree
4 Cups  mango, peeled and cut into chunks
1  mango, peeled and small dice
1-1/2 Quarts  mango, peeled, cut into 1/4-inch cubes
1 Medium  mango, peeled, seed removed & diced
2 Medium  mangos, peeled and chopped
2  Mangos, peeled and cut in julienne strips
6  mangos, peeled and cut into 1-inch cubes
2 Large  mangos, peeled and medium dice
1-1/3 Cups  maple sugar
1/2 Cup  maple syrup
1 Cup  maple syrup
1/2 Cup  maple syrup
To taste  maple syrup
1/4 Cup  maple syrup
2 Tablespoons  maple syrup
24 Slices  marble rye bread
8 Slices  marbled rye bread
1/4 Cup  margarine
2 Tablespoons  margarine
3-1/2 Ounces  margarine
1 Tablespoon  margarine
1 Tablespoon  margarine
1/2 Cup  margarine, melted
 MARINADE:
As needed  marinara sauce, warmed
1 Jar (6 ounces)  marinated artichoke hearts, drained, halved; juice reserved
 Marinated Red Onions
1/2 Cup  Marsala wine
1/2 Cup  Marsala wine
1 Pound  Mascarpone cheese, room temperature
4 Pounds  mashed potatoes
1 Cup  mayonnaise
1-1/4 Cups  mayonnaise
1-1/2 Cup  mayonnaise
1/2 Cup  mayonnaise
1/2 Cup  mayonnaise
2-1/4 Cups  mayonnaise
2-1/2 Cups  mayonnaise
1 Tablespoon  mayonnaise
1/4 Cup  mayonnaise
2/3 Cup  mayonnaise
1 Cup  mayonnaise
3 Cups  mayonnaise
1-1/4 Cups  mayonnaise
1/2 Cup  mayonnaise
1 Quart  mayonnaise
10 Ounces  mayonnaise
1 Cup  mayonnaise
1/2  medium red onion, thinly sliced
3  medium unpeeled tart red apples, such as Gala, cored and thinly sliced
As needed  Melinda's hot sauce
1-1/2 Cups  Merlot wine
1 Pound  mesclun greens, washed and drained
12 Ounces  mesclun greens, washed in cold water, drained well
1-1/2 Pints  mesquite chips
3 Ounces  MESQUITE SMOKED TURKEY BREAST
2-1/2 Pounds  MESQUITE SMOKED TURKEY BREAST, cut into julienne strips
1/2 Pound  MESQUITE SMOKED TURKEY BREAST, deli sliced
1 Can (10 ounces)  mild enchilada sauce
3 Tablespoons  milk
1/4 Cup  milk
1/4 Cup  milk
1 Cup  milk
As needed  milk
2 Tablespoons  milk
2 Cups  minced celery
2 Tablespoons  minced fresh basil
1 Tablespoon  minced fresh cilantro
2 Teaspoons  minced fresh garlic
1/2 Tablespoon  minced fresh garlic
2 Teaspoons  minced fresh garlic
1/2 Tablespoon  minced fresh garlic
1-1/2 Teaspoons  minced fresh garlic
1 Teaspoon  minced fresh garlic
1 Teaspoon  minced fresh garlic
1/4 Teaspoon  minced fresh garlic
1 Tablespoon  minced fresh garlic
1 Teaspoon  minced fresh garlic
1 Teaspoon  minced fresh ginger root
1/2 Teaspoon  minced fresh jalapeno, seeds removed
1 Tablespoon  minced fresh mint
1/4 Cup  minced fresh parsley
1-1/2 Teaspoons  minced fresh rosemary
1-1/2 Teaspoons  minced fresh sage
1-1/2 Teaspoons  minced fresh thyme
1 Clove  minced garlic
1/4 Cup  minced garlic
1 Teaspoon  minced garlic
1 Teaspoon  minced garlic
1/4 Cup  minced garlic
1/2 Teaspoon  minced garlic
1 Tablespoon  minced garlic
1 Teaspoon  minced garlic
1/2 Teaspoon  minced garlic
1 teaspoon  minced garlic
2-1/2 Tablespoons  minced garlic
1/4 Cup  minced garlic
1 Tablespoon  minced garlic
1 Clove  minced garlic
2 Tablespoons  minced green onion
1/4 Cup  minced green onion
1/4 Cup  minced jalapeno pepper
1/2 Teaspoon  minced jalepeno pepper
1/4 Cup  minced oil-packed sun dried tomatoes, drained
1 Tablespoon  minced onion
3 Tablespoons  minced onion
1/4 Cup  minced red onion
1/4 Cup  minced red onion
1 Tablespoon  minced scallions
1 Tablespoon  minced sweet onion
As needed  miniature dill pickles
2 Cups  mixed dried fruit, chopped
12 Ounces  mixed mushrooms, cleaned, stems removed and sliced
6 Cups  mixed salad greens, cleaned and chilled
1 Tablespoon  molasses
1/2 cup  molasses
1 Pound  Monterey Jack cheese, coarsely grated
3 Cups  Monterey Jack cheese, shredded
2-1/2 Cups  Monterey Jack cheese, shredded
1/2 Cup  Monterey Jack cheese, shredded
1 Pound, 4 Ounces  Monterey Jack cheese, sliced
1-1/4 Pounds  Monterey Jack cheese, sliced
8 Ounces  Mornay sauce, held warm for service
2 Pounds  mostaccioli, rigatoni or other medium pasta shape, uncooked
1/2 Cup  Mozzarella cheese, grated
12 Ounces  Mozzarella cheese, part skim, shredded
8 Ounces  Mozzarella cheese, part-skim, shredded
2 Ounces  Mozzarella cheese, shredded
2 Pounds  Mozzarella, grated
1 cup  Mozzarella, shredded
18 Ounces  Muenster cheese, sliced
1-2/3 Pounds  Muenster cheese, sliced into 1/2 ounce slices
1-1/2 Pounds  Muenster cheese, sliced thin
8 Each  multi-grain rolls, split and lightly toasted
4 Teaspoons  mushroom base
1 Can (8 ounces)  mushroom stems and pieces, drained
1/2 Pound  mushrooms, cleaned and sliced
2-1/2 Pounds  mushrooms, fresh, sliced
2 Tablespoons  mustard
1 Tablespoon  mustard seeds
1/4 Cup  mustard seeds, coarsely ground
2 Ounces  Napa cabbage, thinly sliced
2 Large  Navel oranges, segmented
1 Package  neck, heart, gizzard from TURKEY giblets
1 Medium  nectarine, pitted and diced
As needed  new potatoes, boiled
 Non-stick cooking spray
As needed  Non-stick vegetable cooking spray
As needed  non-stick vegetable spray
As needed  non-stick vegetable spray
 Non-stick vegetable spray
16-Ounces  nonfat vanilla yogurt
6 Sheets  nori seaweed paper
As needed  nori seaweed paper, julienned & deep fried
1 Tablespoon  nutmeg, freshly grated
1/4 Teaspoon  nutmeg, freshly grated
3 Tablespoons  oil
1/4 Cup  oil
2 Teaspoons  oil
1/2 Cup  oil
1 Teaspoon  oil
2 Tablespoons  oil, divided
1 Tablespoon  Old Bay Seasoning OR 1 ounce liquid crab boil
4 Ounces  old fashioned biscuit gravy mix
24  Olive loaves or boules, sliced
1/2 Tablespoon  olive oil
As needed  olive oil
As needed  olive oil
1/4 Cup  olive oil
2/3 Cup  olive oil
2/3 Cup  olive oil
2 Tablespoon  olive oil
2 Tablespoons  olive oil
1/2 Cup  olive oil
1/3 Cup  olive oil
As needed  olive oil
1 Tablespoon  olive oil
As needed  olive oil
1/4 cup  olive oil
1 Teaspoon  olive oil
2 Cups  olive oil
1 Teaspoon  olive oil
2 Tablespoons  olive oil
1/3 Cup  olive oil
2 teaspoons  olive oil
2 Tablespoons  olive oil
2 tablespoons  olive oil
1 Tablespoon  olive oil
2 to 3 Tablespoons  olive oil
1/4 cup  olive oil
1 Tablespoon  olive oil
1 Cup  olive oil
4 ounces  olive oil
2 Cups  olive oil
1 Tablespoon  olive oil
1 Tablespoon  olive oil
1/4 Cup  olive oil
3 Tablespoons  olive oil
1 Ounce  olive oil
1-1/2 Ounces  olive oil
3 Tablespoons  olive oil
2-1/2 Tablespoons  olive oil
2 Tablespoons  olive oil
As needed  olive oil
As needed  olive oil
As needed  olive oil
1 Tablespoon  olive oil
1/2 Cup  olive oil
2/3 Cup  olive oil
3 Tablespoons  olive oil
As needed  olive oil
1/4 cup  olive oil
1/2 Cup  olive oil
As needed  olive oil
2 Tablespoons  olive oil
1/4 Teaspoon  olive oil
2 Teaspoons  olive oil
1-Ounce  olive oil
1/3 Cup  olive oil
2 Teaspoons  olive oil
2/3 Cup  olive oil
1 Tablespoon  olive oil
2 Cups  olive oil
2 Tablespoons  olive oil
1/2 Cup  olive oil
2 Tablespoons  olive oil
1 Tablespoon  olive oil
2 Teaspoons  olive oil
1/3 Cup  olive oil
2 Tablespoons  olive oil
2 Tablespoons  olive oil
1/4 Cup  olive oil
4 Tablespoons  olive oil
As Needed  olive oil
1-1/2 Teaspoons  olive oil
2 Teaspoons  olive oil
1/3 cup  olive oil
As needed  olive oil
2 tablespoons  olive oil
2 Tablespoons  olive oil
2 Tablespoons  olive oil
2 Teaspoons  olive oil
As needed  olive oil cooking spray
2 Tablespoons  olive oil, divided
1/4 Cup  olive oil, DIVIDED
1 Tablespoon  olive oil, divided
1-1/2 Tablespoons  olive oil, DIVIDED
1/4 Cup  olive oil, DIVIDED
2 Tablespoons  olive oil, DIVIDED USE
As needed  olive oil, kosher salt and freshly ground black pepper
8  onion buns, sliced and grilled
3 Tablespoons  onion powder
1/4 Teaspoon  onion powder
1/4 Teaspoon  onion powder
1 Tablespoon  onion powder
5 Tablespoons  onion powder
1/4 Cup  onion powder
24 (2-1/2 Ounce)  onion rolls, split and toasted
1-1/2 Pounds  onion slices, sauteed in olive oil
1/2 Cup  onion, 1/4-inch diced
1 large  onion, chopped
1 Ounce  onion, chopped
2/3 Cup  onion, chopped
2 Tablespoons  onion, chopped
1 Cup  onion, chopped
1 Tablespoon  onion, chopped
1 Cup  onion, chopped
1 Large  onion, chopped
2 Ounces  onion, chopped
1 Small  onion, chopped
1 Medium  onion, chopped
3/4 Cup  onion, chopped
1/4 Cup  onion, chopped
1 Large  onion, chopped (about 1 cup)
1 Medium  onion, chopped medium dice
2 Cups  onion, coarsely chopped
1 Small to Medium  onion, cut in quarters
1/2 Pound  onion, cut into 1/4 inch dice
7 Ounces  onion, diced
5 Cups  onion, diced
1 Pound  onion, diced
7/8 Cup  onion, diced
1 Small  onion, diced fine
1/2 Cup  onion, diced small
1  onion, medium dice
1 Tablespoon  onion, minced
1 medium  onion, sliced
1 Medium  onion, thickly sliced
1 Pound  onion, thinly sliced
1 Cup  onion, thinly sliced
2 Medium  onions (about 8 ounces)
12 Ounces  onions, 1/4-inch dice
2 Medium  onions, chopped
4 Cups  onions, chopped
1-1/4 Pounds  onions, chopped fine
2 Large  onions, cut into narrow wedges
1 Cup  onions, diced
2 Medium  onions, diced
8 Ounces  onions, diced
2 Medium  onions, each cut into 6 wedges
1 Cup  onions, finely chopped
1/2 Pound  onions, finely diced
2 Small  onions, finely diced
1-1/2 Quarts  onions, peeled and 3/8-inch dice
2 Pounds  onions, thinly sliced
4 Medium  onions, thinly sliced
1 Large  orange
1/2  orange
2/3 Cup  orange flavored liqueur
1/4 Cup  orange juice
2 Tablespoons  orange juice
6 Tablespoons  orange juice
2 Tablespoons  orange juice
1/4 Cup  orange juice
3 Cups  orange juice
1-1/2 Cups  orange juice
1/4 Cup  orange juice
2 Cups  orange juice
1/4 Cup  orange juice
1/4 Cup  orange juice
1/4 Cup  orange marmalade
1/2 Cup  orange marmalade, heated
1 Teaspoon  orange rind zest
1 Cup  orange sections (2 large oranges), peeled and all membrane removed
3  orange slices
2 Teaspoons  orange zest
1 Teaspoon  orange zest
1 Medium  orange, peeled and juiced
1 Large  orange, well scrubbed, unpeeled and cut into 8 sections
1 Large  orange, zested and juiced
15  oranges
2 Medium  oranges
2 Medium  oranges, juiced
4 Medium  oranges, peeled and sectioned
2  oranges, zested
1 Tablespoon  oregano, dried
1/2 Cup  oregano, fresh
3/4 Pound  OVEN ROASTED TURKEY BREAST, cut into 1/8-inch julienne strips
1-1/2 Pounds  OVEN ROASTED TURKEY BREAST, cut into julienne strips
4 Pounds, 6 Ounces  OVEN ROASTED TURKEY BREAST, shaved
4 Pounds  OVEN ROASTED TURKEY BREAST, sliced
1 Pound  OVEN ROASTED TURKEY BREAST, sliced thin
4 Ounces  OVEN ROASTED TURKEY BREAST, sliced thin
4 Ounces  OVEN ROASTED TURKEY BREAST, sliced thin
5 Ounces  OVEN ROASTED TURKEY BREAST, thinly sliced
2-1/4 Pounds  OVEN ROASTED TURKEY BREAST, thinly sliced
1 Pound  OVEN ROASTED TURKEY BREAST, thinly sliced
1 Pound  OVEN ROASTED TURKEY, sliced
3 Ounces  OVEN ROASTED TURKEY, sliced thin
9 Pounds  oyster mushrooms, cleaned and sliced
1 (16-Ounce)  package cornbread stuffing crumbs
1 4-ounce  package Feta cheese, crumbled
1-10-Ounce  package frozen spinach, well drained
2 Cups  packaged cole slaw mix
1/4 Cup  packed brown sugar
1/4 Cup  packed fresh basil leaves, cut into very thin strips
 Pan Deglazing
1 Cup  panko bread crumbs
1 Cup  panko breadcrumbs
2 Cups  panko or coarse style bread crumbs
1 Medium  papaya, seeded and diced
1 Medium  papaya, seeded, chopped and diced
1/2 Teaspoon  paprika
1 1/2 Tablespoons  paprika
4 Teaspoons  paprika
1-1/2 Tablespoons  paprika
1 Cup  paprika
2 Teaspoons  paprika
1/4 Cup  Parmesan cheese, divided
As needed  Parmesan cheese, freshly grated
3 Ounces  Parmesan cheese, freshly grated
4 Cups  Parmesan cheese, freshly grated
1/2 Cup  Parmesan cheese, freshly grated
As needed  Parmesan cheese, freshly grated
As needed  Parmesan cheese, grated
3 Ounces  Parmesan cheese, grated
2-1/2 Ounces  Parmesan cheese, grated
2 Tablespoons  Parmesan cheese, grated
1/4 Cup  Parmesan cheese, grated
8 Ounces  Parmesan cheese, grated
As needed  Parmesan cheese, grated
4 Tablespoons  Parmesan cheese, grated
1/2 Cup  Parmesan cheese, grated
1/3 Cup  Parmesan cheese, grated
2 Tablespoons  Parmesan cheese, shredded
1/3 Cup  Parmesan cheese, shredded
2 Tablespoons  Parmesan peppercorn salad dressing
1/2 Cup  parsley flakes
As needed  parsley or other fresh herbs
3 Tablespoons  parsley, chopped
2 Tablespoons  parsley, chopped
1/3 Cup  parsley, chopped
As needed  parsley, chopped
1 Cup  parsley, chopped
1 Cup  parsley, chopped fine
2/3 Cup  parsley, fresh
1/4 Bunch  parsley, rinsed
1 Bunch  parsley, washed and dried
2 Cups  part-skim Mozzarella cheese, shredded
 Pastry for 2-crust 9-inch pie
 Pastry for 2-crust 9-inch pie
3+ Gallons  peanut oil
1/3 Cup  peanut oil
As needed  peanut oil
5 Gallons  peanut oil
As Needed  peanut oil
1 Tablespoon  peanut oil
4 to 5 Gallons  peanut oil, See Note
3/4 Cup  peanuts, chopped
3/4 Cup  pearl barley
As needed  pears or apples
14 Ounces  peas, IQF
 Pecan Butter
1/2 Cup  pecan pieces, toasted
1/4 Cup  pecan pieces, toasted
1/2 Cup  pecans, toasted and chopped
1/2 Tablespoon  peeled and chopped fresh ginger
1/2 Tablespoon  peeled and chopped fresh ginger
2 Medium carrots  peeled and cut in julienne strips
1 Ripe fresh pineapple,  peeled and cut into 1/2-inch slices
6 Ounces  peeled and diced carrots, (1/3-inch dice)
1 Tablespoon  peeled and grated fresh ginger root
1 Large sweet onion,  peeled and sliced 1/2-inch thick
1 Cup  peeled and sliced fresh carrots
1 Teaspoon  peeled, minced fresh gingerroot
1/4 Teaspoon  pepper
1/4 teaspoon  pepper
1/4 Teaspoon  pepper
To Taste  pepper
To Taste  pepper
To Taste  pepper
1/4 Teaspoon  pepper
To Taste  pepper
1/2 Teaspoon  pepper
1/4 Teaspoon  pepper
1/8 Teaspoon  pepper
2 Slices  pepper bacon, each slice cut in half, cooked and drained
1 Slice  Pepper Jack cheese
4 Slices  Pepper Jack cheese
1 cup  Pepper Jack cheese, grated
1 Cup  pepper jack cheese, shredded
3/4 Teaspoon  pepper, divided
1/4 Teaspoon  pepper, freshly ground
25 Squares  peppered focaccia
1-1/2 Pounds  PEPPERED OR SMOKED TURKEY BREAST, cubed
2-1/3 Pounds  PEPPERED TURKEY BREAST
2 Tablespoons  Pesto sauce
9 14 X 18-inches  phyllo dough sheets
As needed  pickle slices
As needed  Pickle spears
Garnish  pickled ginger
As needed  pickled ginger
As needed  pickled ginger slices
2-1/2 Cups  pickled hot yellow pepper rings, drained
As needed  pickles and peppers
1 9-inch diameter  pie shell, unbaked
1-Inch  piece fresh ginger, sliced
3/4 Cup  pimento-stuffed olives, drained and finely chopped
As needed  pine nuts
2 Ounces  pine nuts, toasted
1/4 Cup  pine nuts, toasted
9 Slices  pineapple rings in juice, quartered
6  pineapple rings, grilled
1 Can (8 ounces)  pineapple tidbits, drained and patted dry with towel
As Needed  pineapple, melon or kiwi for garnish, sliced
4 Ounces  pineappple, medium dice
2-1/2 Cups  pinto beans, canned, drained and rinsed
24 Each  pita bread
20 10-inch Pieces  pita bread
12 Each  pita fold bread
1/2 Cup  pizza sauce
1 Cup  pizza sauce
12 Ounces  pizza sauce
3/4 Cup  plain barbecue sauce
4 Cups  plain croutons
2 Cups  plain croutons
1/4 Cup  plain dry bread crumbs
3 Pounds  plain yogurt
16-Ounces  plain, low-fat yogurt
1 Pound  plum tomatoes, cut into 1/4 inch dice
4 Fresh  plum tomatoes, peeled and diced
12 Large  plum tomatoes, quartered
2 Pounds  poblano peppers, seeded and 3/8-inch dice
1-1/2 Cups  polenta
1/2 Cup  pomegranate molasses
1 Teaspoon  Pommery mustard
1-1/2 Teaspoons  poppy seeds
1/4 Cup  port wine
3-3/4 Cups  portabella mushrooms, small dice
2 whole  portabella mushrooms, stemmed & quartered
2 Large  portabella mushrooms, stems removed and rough chop
1/4 Cup  potato starch
2 Cups  potato, large dice
1  potato, peeled and diced
4 Cups  potatoes, peeled and diced
1-2/3 Cups  potatoes, peeled, 3/8-inch diced
1 Cup  potatoes, peeled, large dice, blanched until tender
1/2 Teaspoon  poultry seasoning
5 Tablespoons  poultry seasoning
1 Teaspoon  poultry seasonings
1 Teaspoon  poultry seasonings
1 Teaspoon  poultry seasonings
8  pre-made TURKEY BURGERS, garlic and pepper flavor preferred
10 Ounces  prepared Alfredo sauce, refrigerated
11 to 13 Ounce  prepared angel food cake
2-1/2 Cups  prepared basil pesto
3 Cups  prepared chunky vegetable spaghetti sauce
1 Tablespoon  prepared cranberry horseradish mustard
4 Cups  prepared deli coleslaw, divided
2/3 Cup  prepared heavy-duty mayonnaise
8 Ounces  prepared honey mustard
1 Ounce  prepared honey mustard spread
2 Tablespoons  prepared mustard
2 Tablespoons  prepared mustard
1 (11-Inch)  prepared pizza crust* (See note below)
1/2 Cup  prepared ranch dressing
As needed  prepared salsa
As Needed  prepared salsa
3 Cups  prepared salsa
1 12-inch  prepared thin pizza crust
36 7-inch  presheeted pizza dough rounds, thawed
1 Pound  prosciutto, thinly sliced
3 Pounds  Provolone cheese, shaved thin
12 Ounces  Provolone cheese, sliced
1-1/2 Pounds  Provolone cheese, sliced
2 Pounds  Provolone, sliced
2 Ounces  Provolone, thinly sliced
1 Sheet, 10" X 15"  puff pastry dough, thawed
12 rounds (about 12-ounces)  puff pastry dough, thawed and rolled to fit ramekins
3 Pounds  puff pastry, cut in rounds to fit ramekins
2 Quarts  PULLED or COOKED TURKEY BREAST, medium dice
1-1/2 Pounds  PULLED TURKEY or COOKED TURKEY, 3/4-inch diced
3-3/4 Pounds  PULLED TURKEY, 3/4-inch diced
1 Pound  PULLED TURKEY, 3/4-inch diced
1-1/4 Pounds  PULLED TURKEY, 3/4-inch diced
2-1/2 Pounds  PULLED TURKEY, 3/4-inch pieces
2 Pounds  PULLED TURKEY, cut into 3/4-inch pieces
24 Slices  pumpernickel or caraway bread
2 Teaspoons  pumpkin pie spice
1/2 Cup + 1 Tablespoon  pure olive oil
1-1/2 Cups  pure olive oil
2 Tablespoons  pureed chipotle
1 Tablespoon  pureed chipotle in adobo sauce
1/2 Cup  Queso Fresco cheese, crumbled
40 Slices  raisin bread, toasted
1/2 Cup  raisins
1 Pound, 14 Ounces  ranch dressing, prepared
As Needed  ranch-style salad dressing
1/3 Cup  Raspberry Glaze
1-1/2 Quarts  reconstituted nonfat dry milk
As needed  red and green grapes, washed and dried
1 Each  red bell pepper, coarsely chopped
1/2 Cup  red bell pepper, diced
1/2 Medium  red bell pepper, finely chopped (about 1/2 cup)
1/2 medium  red bell pepper, seeded & cut into 1-inch cubes
1 Large  red bell pepper, seeded and cut into cubes
1/2 cup  red bell pepper, seeded and diced
2 Cups  red bell pepper, seeded and diced
1/2 Cup  red bell pepper, seeded and diced
1 Large  red bell pepper, seeded and medium chop
1/4 Cup  red bell pepper, seeded and minced
1 Cup  red bell pepper, seeded and small dice
40 Large Pieces  red bell peppers, roasted & packed in oil
3 Large  red bell peppers, seeded and chopped
3  red bell peppers, seeded and cut into 1-inch cubes
4 Ounces  red cabbage, shredded
1 Pound, 14 Ounces  red cabbage, shredded
3/4 Teaspoon  red chile flakes
1/2 Teaspoon  red chili flakes
1 Cup  red cranberry juice
As needed  red grapes
1-1/4 Cups  Red Hot Sauce or harissa sauce
6  Red leaf lettuce leaves, washed and chilled
12 to 24 leaves  red leaf lettuce, washed, dried and chilled
5 Cups  red leaf lettuce, washed, dried, chilled and torn
1 Pound  red oak lettuce, washed & dried
1 Large  red onion, chopped fine
1 Large  red onion, chopped fine
1/3 Cup  red onion, chopped fine
1 Each  red onion, coarsely chopped
1/2 Cup  red onion, julienned
1/2 Large  red onion, minced and pureed in blender to make a paste
1 Medium  red onion, sliced
1 Large  red onion, small dice
4 Ounces  red onion, thinly sliced
2 Medium  red onions, julienne cut
2  red onions, sliced into thin rings
3 Each  red onions, sliced thin
2 medium  red onions, very thinly sliced
1 Pound, 4 Ounces  red or yellow bell pepper, seeded and cut into strips
1/4 Teaspoon  red pepper flakes
1/2 Teaspoon  red pepper flakes
1/4 teaspoon  red pepper flakes
1/2 Teaspoon  red pepper flakes
1/2 Tablespoon  red pepper flakes
1/8-1/4 Teaspoon  red pepper flakes
1/2 Teaspoon  red pepper flakes
1  red pepper, roasted, seeded and peeled
1 Ounce  red pepper, seeded and chopped fine
1 Large  red pepper, seeded and cut into narrow strips
2 Medium  red peppers
1 Pound  red peppers, grilled, seeded & halved
1 Quart  red peppers, seeded & fine dice
4 Ounces  red potatoes, diced
2 Pounds  red potatoes, small dice
24 Thin Slices  red ripe tomato
2 Slices  red ripe tomato
As needed  red ripe tomato slices, (thin slices)
1 Large  red ripe tomato, small dice
3/4 Pound  red skinned new potatoes, quartered
4-1/2 Pounds  red skinned new potatoes, quartered
2 Medium  red sweet onions, sliced into eight, 1/4-inch thick rounds
1/3 Cup  red wine vinegar
1 Tablespoon  red wine vinegar
1-1/2 Tablespoons  red wine vinegar
1/4 Cup  red wine vinegar
2 Tablespoons  red wine vinegar
1-1/2 Tablespoons  red wine vinegar
2 tablespoons  red wine vinegar
1/4 Cup  red wine vinegar
1/4 Cup  reduced fat sour cream
2 Tablespoons  reduced sodium soy sauce
1/2 Cup  reduced sodium soy sauce
1/3 Cup  reduced-calorie mayonnaise
1 (8-Ounce) package  reduced-fat cream cheese
2 Tablespoons  reduced-sodium soy sauce
1 Tablespoon  reduced-sodium soy sauce
2 Tablespoons  reduced-sodium soy sauce
3 Tablespoons  reduced-sodium soy sauce
1 Package (8 ounces)  refrigerated crescent dinner rolls
3 Packages (10 ounces each)  refrigerated flaky biscuits, quartered
1 Package (10 ounces)  refrigerated pizza crust
1 10-ounce tube  refrigerated pizza dough
1 Package (9.5 ounces)  refrigerator pastry squares
1/4 Cup  rice vinegar
2 Tablespoons  rice vinegar (alternative: white vinegar)
1/4 Cup  rice wine vinegar
2 Teaspoons  rice wine vinegar
2 Teaspoons  rice wine vinegar
1 Teaspoon  rice wine vinegar
2 Cups  rich TURKEY STOCK
2 Pounds  Ricotta
1-1/2 Quarts  Ricotta cheese
32 Ounces  Ricotta cheese
16 Ounces  Ricotta cheese
1 Medium  ripe avocado, peeled and pitted
6 Medium  ripe avocados, peeled and pitted
4-1/2 Cups  ripe bananas, sliced
2  ripe mangos, peeled and diced
1 Medium  ripe nectarine, peeled and diced
3 Cups  ripe olive halves, well drained
1/4 Cup chopped  ripe olives
1 Medium  ripe peach, peeled and diced
8  ripe tomatoes, thinly sliced
2 Pounds  ROASTED BONE-IN TURKEY BREAST
As needed  roasted corn tortillas, crushed
1-1/2 Pounds  ROASTED DARK TURKEY, skin removed & cut in 3/4-inch dice
1/2 Cup  roasted garlic puree
1 Ounce  roasted red pepper strips, well drained
1  roasted red pepper, seeded and julienned
As needed  roasted red peppers
2  roasted sweet red peppers, seeded and coarse cut
2 Pounds  ROASTED TURKEY BREAST, cut into 15 slices
1-/12 Pounds  ROASTED TURKEY BREAST, sliced
6 Ounces  ROASTED TURKEY, sliced 1/4" thick and warm
3/4 Pound  ROASTED TURKEY, sliced thin
1/2 Cup  roasted unsalted cashews, chopped
As needed  roasted unsalted peanuts
1 Pound  roasted unsalted peanuts, chopped
1  roasted yellow pepper, seeded and julienned
2 Cups  Roma tomatoes, chopped
3  Roma tomatoes, cut into quarters
3 Quarts  Roma tomatoes, diced
2 Small  romaine leaves, cut in half
1 to 2  Romaine lettuce leaves, washed, drained and chilled
3 Cups  romaine salad mix
1 Cup  rosé wine, divided
Accompaniment  rosemary fries
As needed  rosemary sprigs or basil leaves
1 Tablespoon  rosemary sprigs, minced
1 Pound  rotini, raw
2 Tablespoons  roux
4 Tablespoons  roux
8 Mini  rustic bread rolls
16 Slices  rye bread
8 Slices  rye bread
1 Gram  saffron threads
1/4 Teaspoon  sage leaves
4 Bunches  sage leaves, separated
3 Cups  sage leaves, stemmed and washed
3 Pounds  salad greens, washed and dried
3 Ounces  salad greens, washed, drained and well chilled
2 Quarts  salad oil
2 Tablespoons  salad oil
2 Cups  salad oil, divided
1-2 Cups  Salsa
1 Cup  salsa
1 Cup  salsa
As needed  salsa for garnish
3 Cups  salsa verde
1 Teaspoon  salt
2/3 Cup  salt
1/2 teaspoon  salt
2 Tablespoons  salt
2 Tablespoons  salt
1 Teaspoon  salt
1 Teaspoon  salt
3 Tablespoons  salt
3/4 Teaspoon  salt
To Taste  salt
To Taste  salt
1 Tablespoon  salt
2 Teaspoons  salt
1 Teaspoon  salt
1 Teaspoon  salt
1/8 Teaspoon  salt
To Taste  salt
2 Teaspoons  salt
1-1/2 Teaspoons  salt
1 Teaspoon  salt
1/2 Teaspoon  salt
2-1/2 Tablespoons  salt
To Taste  salt
1/2 Teaspoon  salt
Pinch  salt
1/2 Teaspoon  salt
1/4 Teaspoon  salt
2 Teaspoons  salt
1-1/2 Teaspoons (to taste)  salt
2 Teaspoons  salt
1/8 Teaspoon  salt
2 teaspoons  salt
1/4 Cup  salt
1 Teaspoon  salt
1/2 Ounce  salt
2 Tablespoons  salt
1 Teaspoon  salt
1/2 Teaspoon  salt
1 Tablespoon  salt
1/2 Teaspoon  salt
1/2 Teaspoon  salt
2 teaspoons  salt
1-1/2 Teaspoons  salt
1-1/2 Teaspoons  salt
1 Teaspoon  salt
1 Tablespoon  salt
 salt
1/4 Teaspoon  salt
1/2 Teaspoon  salt
1 Teaspoon  salt
1 Teaspoon  salt
1/2 Teaspoon  salt
1 Teaspoon  salt
1 Teaspoon  salt
1/2 Teaspoon  salt
1/2 Teaspoon  salt
1 Tablespoon  salt
1/2 Teaspoon  salt
1/2 Teaspoon  salt
1/8 Teaspoon  salt
1 Tablespoon  salt
1 Teaspoon  salt
1/2 teaspoon  salt
1/2 Teaspoon  salt
1 Teaspoon  salt
1/2 Teaspoon  salt
2 Tablespoons  salt
1/2 Teaspoon  salt
1/2 Teaspoon  salt
To Taste  salt
Pinch  salt
3/4 Teaspoon  salt
To Taste  salt
14 Ounces  salt
1/4 Teaspoon  salt
To taste  salt and black pepper
 salt and black pepper
To taste  salt and black pepper
To Taste  salt and black pepper
1/4 Teaspoon each  salt and black pepper
To Taste  salt and cracked black pepper
 salt and freshly cracked black pepper
To taste  salt and freshly ground black pepper
To Taste  salt and freshly ground black pepper
As needed  salt and freshly ground black pepper
To Taste  salt and freshly ground black pepper
To Taste  salt and freshly ground black pepper
To Taste  salt and freshly ground black pepper
To Taste  salt and freshly ground black pepper
As needed  salt and freshly ground black pepper
To Taste  salt and freshly ground black pepper
As needed  salt and freshly ground black pepper
To taste  salt and freshly ground black pepper
To taste  salt and freshly ground black pepper
To Taste  salt and freshly ground black pepper
To Taste  salt and freshly ground black pepper
As needed  salt and freshly ground black pepper
To Taste  salt and freshly ground black pepper
As needed  Salt and freshly ground black pepper
To Taste  salt and freshly ground black pepper
As needed  salt and freshly ground black pepper
To Taste  salt and freshly ground black pepper
To Taste  salt and freshly ground black pepper
To taste  salt and freshly ground black pepper
To Taste  salt and freshly ground black pepper
To taste  salt and freshly ground black pepper
To Taste  salt and freshly ground black pepper
To Taste  salt and freshly ground black pepper
As needed  salt and freshly ground black pepper
To taste  salt and freshly ground black pepper
To Taste  salt and freshly ground black pepper
To Taste  salt and freshly ground pepper
As needed  salt and freshly ground pepper
To taste  salt and freshly ground pepper
To Taste  salt and freshly ground pepper
To taste  salt and freshly ground pepper
As needed  salt and freshly ground pepper
To Taste  salt and freshly ground white pepper
To Taste  salt and freshly ground white pepper
To taste  salt and ground white pepper
To Taste  salt and pepper
To Taste  salt and pepper
To taste  salt and pepper
As needed  salt and pepper
To taste  salt and pepper
To Taste  salt and pepper
To Taste  salt and pepper
To Taste  salt and pepper
To taste  salt and pepper
To Taste  salt and pepper
To Taste  salt and pepper
To Taste  salt and pepper
As needed  salt and pepper
To taste  salt and pepper
To Taste  salt and pepper
 salt and white pepper
Pinch  salt and white pepper
To Taste  salt and white pepper
To Taste  salt and white pepper
 salt and white pepper to taste
 salt and white pepper, to taste
3/4 Teaspoon  salt, divided
1 Teaspoon  salt, divided
1-1/2 Teaspoon  salt, divided
1/3 Cup  salted butter
1/3 Cup  salted butter
2 Tablespoons  salted butter, melted
1/2 cup  salted dry roasted peanuts
4 Each  sandwich rolls, prefer focaccia or ciabatta roll
1/3 Teaspoon  Santa Fe mix
1/2 Cup  sauerkraut, well drained
3/4 Pound  savoy cabbage, shredded
4-1/2 Pounds  savoy cabbage, shredded
1 Cup  scallions, chopped
1/2 Cup  scallions, chopped
2-1/2 Cups  scallions, chopped
3 Cups  scallions, cleaned and chopped
6 Small  scallions, cleaned, bulb removed and discarded
16  scallions, cut in 2-inch lengths, julienned
1/4 Cup  scallions, cut into chunks
1 Bunch  scallions, finely chopped
1/2 Cup  scallions, sliced thin
As needed  scallions, small dice
1 Cup  scallions, small dice
As needed  scallions, thin sliced
As needed  sea salt
1 Teaspoon  sea salt
1 Teaspoon  seasoned salt
1/4 Cup  seeded & thinly sliced sweet red bell pepper
1 Cup  seeded and chopped fresh tomato
1/4 Cup  seedless raspberry preserves
3 Cups  seedless red grapes
15 Jumbo  seedless red grapes, halved
1/2 Cup  seedless red grapes, roasted with balsamic vinegar until just cooked
6 Ounces  seracha sauce, (OR substitute Tabasco sauce)
1 Medium  serrano chili, seeded
10 Mini  sesame dinner rolls, split and warmed
1 Tablespoon  sesame oil
1 Tablespoon  sesame oil
1 Ounce  sesame oil
1 Tablespoon  sesame oil
1/2 Cup  sesame oil
2 Teaspoons  sesame oil
1/2 Teaspoon  sesame oil
1 Tablespoon  sesame oil
1/3 Cup  sesame oil
As needed  sesame seeds, toasted
3 Tablespoons  sesame seeds, toasted
2 Tablespoons  sesame seeds, toasted
As needed  sesame seeds, toasted
2 Tablespoons  sesame seeds, toasted
2 Tablespoons  sesame seeds, toasted
6 Tablespoons  sesame seeds, toasted
1 Medium  shallot, chopped
1 Medium  shallot, minced
8 Medium  shallots
1 Tablespoon  shallots, chopped
2  shallots, cut in half
6 Medium  shallots, diced
3 Ounces weight  shallots, diced fine
1 Teaspoon  shallots, minced
1-1/4 Pounds  sharp Cheddar cheese, sliced
1 Cup  shelled fresh peas
1/4 Cup  shelled pistachios, chopped
1/4 Cup  sherry wine
4 Ounces  shiitake mushrooms, cleaned
1 Pound  shiitake mushrooms, cleaned and chopped
1 Pound  shiitake mushrooms, cleaned and sliced
9 Pounds  shiitake mushrooms, cleaned and sliced
1/2 Cup  shiitake mushrooms, cleaned, sliced and sautéed
4 Cups  shiitake or crimini mushrooms, cleaned and sliced
1 Pound  shortening
As needed  shredded Cheddar cheese
1/2 Cup  shredded Cheddar cheese
1/2 Cup  shredded Cheddar cheese
3 Ounces  shredded coconut
1 Cup  shredded lettuce, crisp
8 ounces  shredded mixed Italian blend cheese, DIVIDED
1 Cup  shredded Mozzarella and Provolone, Italian cheese blend
6 Tablespoons  shredded Mozzarella cheese
1/2 Cup (2 ounces)  shredded Mozzarella cheese (about 2 ounces)
2 Cups  shredded Mozzarella cheese, DIVIDED
1/2 Cup  shredded reduced-fat Cheddar cheese
As needed  shredded Romano cheese
4 Ounces  skim milk
1 Cup  skim milk
1/2 Cup  skim milk
1/2 Cup  skim milk (or whole milk may be used)
4 Ounces  slab (unsliced) bacon, rind removed & cut into 1/3-inch dice
1 Cup  sliced button mushrooms
3 Cups  sliced carrots
6 Ounces  sliced celery (1/3-inch slices)
1/2 Cup  sliced green onion
1/3 Cup  sliced green onions
1 Cup  sliced green onions
1/4 Cup  sliced green onions, white and green parts
4 Ounces  sliced Provolone cheese
1/2 Cup  sliced red onion
1-1/2 Cups  sliced ripe olives
3 Cups  sliced ripe olives
3/4 Cups  sliced ripe olives, well drained
1/4 Cup  sliced scallions
4 Ounces  sliced Swiss cheese
5  slices American cheese
8  Slices Pepper Jack cheese
8  Slices red ripe tomato
1/4 Cup  slivered almonds
1 Cup  slivered almonds, toasted
1/2 Cup  slivered blanched almonds, roughly chopped
1 Ounce  slurry (cornstarch & cold water, as needed)
1  small onion, diced
1-1/2 Pounds  small pasta (stars, orzo, pastina)
2/3 Cup  small shell pasta
2-1/2 Cups  small shell pasta, uncooked
4 Pounds  small to medium whole button mushrooms, cleaned
1 Teaspoon  smoke essence
2 Teaspoons  smoke essence
4 1-Ounce slices  smoked Cheddar cheese
4 Ounces  smoked Gouda cheese, cut in 1-ounce slices
1-1/2 Pounds  smoked Gouda cheese, sliced
1 pound  SMOKED TURKEY BREAST, cut into thin strips
1-1/2 Pounds  SMOKED TURKEY BREAST, julienned
1 Pound  SMOKED TURKEY BREAST, julienned
6 Pounds  SMOKED TURKEY BREAST, shaved thin
12 ounces  SMOKED TURKEY BREAST, shredded
1/2 Pound  SMOKED TURKEY BREAST, skin removed & cut into 1/2-inch cubes
2 Pounds  SMOKED TURKEY BREAST, sliced
3 Ounces  SMOKED TURKEY BREAST, sliced thin
5 Pounds  SMOKED TURKEY BREAST, sliced thin
1/2 Pound  SMOKED TURKEY BREAST, sliced thin
5 Pounds  SMOKED TURKEY BREAST, sliced thin
1 Pound  SMOKED TURKEY BREAST, thinly sliced
15 Pounds  SMOKED TURKEY DRUMSTICKS, OR 10 POUNDS SMOKED TURKEY THIGHS
3 Pounds  SMOKED TURKEY HAM, thinly sliced
1-1/2 Pounds  SMOKED TURKEY HAM, thinly sliced
1 Pound  SMOKED TURKEY SAUSAGE, chopped
4 Pounds  SMOKED TURKEY SAUSAGE, cut into 1/4-inch slices
6 Pounds  SMOKED TURKEY SAUSAGE, cut into 1/8-inch slices
1 Pound  SMOKED TURKEY SAUSAGE, herb flavored, blanched & sliced 1/2-inch thick
6 Pounds  SMOKED TURKEY SAUSAGE, herb flavored, blanched & sliced 1/2-inch thick
2 Pounds  SMOKED TURKEY SAUSAGE, sliced thin
8 cups  SMOKED TURKEY, medium dice
6 Ounces  smoky barbecue sauce, commercial
2 Teaspoons  smooth peanut butter
1/4 Cup  smooth peanut butter
1 Cup  smooth peanut butter
1-1/2 Pounds  soba noodles, dry
16  Soft buns, toasted
8 (12-inch)  soft whole wheat flour tortillas
1 Can (16 ounces)  solid pack pumpkin
As needed  sour cream
1-1/4 Cups  sour cream
24 Ounces  sour cream
1/4 Cup  sour cream
1-1/2 Cups  sour cream
2/3 Cup  sour cream
1-1/4 Cups  sour cream
1 Cup  sour cream
As needed  sour cream
As needed  sour cream
1-2/3 Cups  sour cream
As needed  sour cream
As needed  sour cream and/or chopped fresh cilantro
As needed  sour cream, thinned
40 Slices  sourdough bread
1/2 Cup  soy sauce
1 tablespoon  soy sauce
1/2 Cup  soy sauce
1/3 Cup  soy sauce
1/4 Teaspoon  soy sauce
1/3 Cup  soy sauce
1 Teaspoon  soy sauce
1/2 Cup  soy sauce
1/2 Cup  soy sauce
1 Teaspoon  soy sauce
1 Cup  soy sauce
2 Teaspoons  soy sauce
2 Tablespoons  soy sauce
1/3 Cup  soy sauce
8 Pounds  spaghetti noodles, cooked & held for service
8 Ounces  spaghetti, cooked and drained according to package directions
5 Medium  Spanish onions, fine dice
2 Ounces  spicy daikon radish sprouts
1 Pound  spinach leaves, sauteed & drained well
100 Medium  spinach leaves, stems removed
10 Ounces  spinach leaves, washed and dried
2 Pounds  spinach leaves, washed and well drained
4 Hawaiian sweet sandwich rolls or potato burger buns,  split and toasted
3 Pounds, 12 Ounces  SPLIT TURKEY BREAST, sliced 3/8-inch thick
2 Bags (4.5-ounces) each  spring mix salad with walnuts and cranberries
1/2 Cup  spring onions, finely sliced
4-1/2 Pounds  spring salad mix or mesclun
As needed  sprouts
4  Squares rosemary focaccia, split
1 Tablespoon  sriracha
1  starfruit (carambola), diced
As needed  steamed rice
1 Can (16 ounces)  stewed tomatoes, drained
8 Cups  sticky rice, cooked
2 Ounces  stiff coffee
12 Large  strawberries, cored and quartered
2/3 Cup  strawberry preserves
1/4 Cup  strong coffee
1-1/3 Tablespoons  sugar
1/4 Cup  sugar
3/4 Teaspoon  sugar
1-1/2 Teaspoons  sugar
1 Tablespoon  sugar
2 Tablespoons  sugar
2 Tablespoons  sugar
1 Teaspoon  sugar
1/2 Cup  sugar
1 Teaspoon  sugar
Pinch  sugar
1 Tablespoon  sugar
2 Teaspoons  sugar
1/4 teaspoon  sugar
1/2 Cup  sugar
2 Ounces  sugar
3 Tablespoons  sugar
1-1/2 Cups  sugar
1-1/2 Cups  sugar
1 Teaspoon  sugar
1 Tablespoon  sugar
1 Tablespoon  sugar
2-1/2 Tablespoons  sugar
2 Teaspoons  sugar
2 Tablespoons  sugar
1 Teaspoon  sugar
1/2 Teaspoon  sugar
3 Cups  sugar
3 Tablespoons  sugar
2 Tablespoons  sugar
2 Teaspoons  sugar