Amount	Ingredient
1 Quart	all-purpose flour
4 Each	avocados, seeded, peeled and cut into eighths, lengthwise
3 Cups	barbecue sauce
3	bay leaves
30 Medium	Belgian endive leaves
1 Cup	Belgian endive, julienned
1 Teaspoon	black pepper
2 Tablespoons	black peppercorns
1/4 Cup	blackened seasonings
3	carrots, rinsed
3 Sticks	celery, rinsed
3 Ounces	chicory frisse
2-1/2 Tablespoons	chili powder
1/2 Cup	chopped fresh cilantro
3/4 Pound	chow mein noodles
1/4 Cup	cider vinegar
As needed	cilantro leaves for garnish
1/4 Cup	cilantro leaves, finely chopped
1 Cup	cilantro leaves, washed, dried and chopped
1 Quart	cilantro leaves, washed, dried and packed
2 Cups	coconut milk
3-1/2 Cups	coconut milk
1/2 Cup	commercial heavy-duty mayonnaise
1 No. 10 can	cooked black beans, rinsed and drained
8 Ounces	cooked rice vermicelli
3 Quarts	corn niblets
1 Tablespoon	cracked black pepper
2 Cups	cranberries, cleaned
1 Teaspoon	crushed red pepper flakes
4 Ounces	crystallized ginger, chopped
2-1/2 Tablespoons	cumin
2 Tablespoons	cumin seeds
1/2 Cup	curry powder
1 Cup	dry roasted salted peanuts
1 Ounce	dry sherry
1 Cup	extra virgin olive oil
3 Cups	extra virgin olive oil
2 Teaspoons	extra virgin olive oil
1/2 Cup	fish sauce
24 10-inch	flour tortillas
2 Bunches	fresh basil leaves, washed and dried
1 Teaspoon	fresh basil, chiffonade
2 Cups	fresh cilantro, chopped
2 Tablespoons	fresh garlic, minced
1/4 Cup	fresh ginger root, minced
1-1/2 Tablespoons	fresh ginger root, minced
1/4 Cup	fresh gingerroot, peeled and grated
8 Ounces	fresh gingerroot, peeled and grated
1-1/2 Tablespoons	fresh lemon juice
1/2 Cup	fresh lemon juice
2 Cups	fresh orange juice
1/2 Cup	fresh orange juice
1-1/2 Pounds	fresh pea pods
2 Each	fresh red bell peppers, seeded and julienned
2 Each	fresh red papayas, ripe
1/2 Cup	fresh tarragon
1-1/2 Teaspoons	freshly ground white pepper
1 Cup	freshly squeezed lime juice
1/4 Cup	freshly squeezed lime juice
5 Pounds	frozen diced red potatoes
8 Cloves	garlic
8 Cloves	garlic, minced
5 Cloves	garlic, minced
5 Cloves	garlic, minced
1/3 Cup	garlic, minced
8 Cloves	garlic, peeled and minced
12 Ounces	Gorgonzola, DIVIDED
25 Each	green onions, sliced
1/4 Teaspoon	ground cayenne
1 Pound	guacamole
2 Ounces	heavy cream
1/3 Cup	hoisin sauce
2 Cups	hoisin sauce
1 Cup	honey
1/2 Cup	honey
1 Tablespoon	honey
16 12-inch	honey wheat tortilla shells
As needed	hot oil for stir-fry
1Teaspoon	hot pepper sauce
24 Slices	jalapeno jack cheese
1 Medium	jalapeno pepper, seeded and finely chopped
12	Kaiser rolls, split
2 Cups	ketchup
1 Tablespoon	kosher salt
1 Tablespoon	kosher salt
To Taste	kosher salt and cracked black pepper
8 Heads	leaf lettuce, torn into bite-size pieces
4 Pounds	LEAN GROUND TURKEY
12 Leaves	lettuce
As needed	lime wedges for garnish
2 Tablespoons	liquid smoke
1 Pound	lobster meat, cooked
1-1/3 Cups	mandarin orange juice
32 Ounces	mandarin orange slices, drained, reserve juice
4 Cups	mango, peeled and cut into chunks
3 Cups	mayonnaise
4 Each	medium red onion, sliced into 1/4-inch rings
2 Tablespoons	minced fresh garlic
1/2 Cup	minced lemongrass
1 Tablespoon	mustard seed
2 Large	Navel oranges, segmented
1 Cup	olive oil
12 Ounces	olive oil
1 Cup	onions, diced
1-1/2 Quarts	onions, peeled and 3/8-inch dice
1/4 Bunch	parsley, rinsed
12 Ounces	pickled ginger, made into 36 rosettes
2 Pounds	poblano peppers, seeded and 3/8-inch dice
4 Cups	prepared BBQ sauce
8 Ounces	prepared honey mustard
1-1/2 Cups	pure olive oil
1-1/3 Cup	quick cooking oats
4 Each	red bell pepper, sliced into 1/4-inch rings
2 Heads	red leaf lettuce
48 Leaves	red leaf lettuce
1/2 Cup	red onion, julienned
4 Ounces	red onion, thinly sliced
2 Medium	red onions, julienned
1 Teaspoon	red pepper flakes
1/3 Cup	reduced-sodium soy sauce
1/2 Cup	reduced-sodium soy sauce
18 Sheets (8-inch rounds)	rice paper
1-1/8 Cups	rice vinegar or white vinegar
1 Cup	rice wine vinegar
1 Medium	ripe avocado, peeled and pitted
6 Medium	ripe avocados, peeled and pitted
8	ripe tomatoes, thinly sliced
3 Quarts	Roma tomatoes, diced
1 Gram	saffron threads
1/2 Cup	sake
3 Cups	salsa verde
3 Tablespoons	salt
As needed	salt and pepper
3/4 Cup	scallions, rough chop
As needed	scallions, thin sliced
2 Each	seedless cucumbers, peeled and cut into 1/4-inch by 4-inch strips
15 Jumbo	seedless red grapes, halved
1/3 Cup	sesame oil
1/2 Teaspoon	sesame oil
4 Ounces	sesame oil
1 Teaspoon	shallots, minced
1 Pound	SMOKED TURKEY BREAST, julienned
15 Pounds	SMOKED TURKEY DRUMSTICKS, OR 10 POUNDS SMOKED TURKEY THIGHS
4-1/2 Pounds	SMOKED TURKEY, thinly sliced
1/2 Cup	smooth peanut butter
2 Cups	smooth peanut butter
6 Pounds	soba noodles, dry
As needed	sour cream, thinned
2 Cups	soy
4 Ounces	soy sauce
1/4 Cup	soy sauce
2 Ounces	spicy daikon radish sprouts
4-1/2 Pounds	spring salad mix or mesclun
1/2 Cup	sugar
30	sugar toasted walnut halves
1/2 Cup	sweet Indonesian soy sauce with anise (kecap manis)
5 Pounds	sweet potatoes, peeled and 3/8-inch dice
12 Large	tomatoes
10 to 12 Large	tomatoes, cut into 1/4- inch slices
3/4 Cup	turkey base
7 Pounds	TURKEY BREAST
4 Pounds	TURKEY BREAST or TENDERLOINS
6 Pounds	TURKEY CUTLETS, cut into 1/2-inch strips
24	TURKEY TENDERLOINS
2-1/4 Pounds	TURKEY THIGHS, skin and bones removed
1 Pound	unsalted butter
2 Ounces	unsalted butter
1-1/8 Cups	unsalted peanuts
4-1/2 Gallons	water
1 Small	white onion, medium dice
1/2 Cup	white wine vinegar
As needed	wood chips, soaked in bourbon for 24 hours
1/4 Cup	Worcestershire sauce