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Shopping List
< Back to Recipe
| Amount | Ingredient |
| 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 |