Amount	Ingredient
1 Pound	1/2" slices deli-cut HONEY ROASTED TURKEY BREAST, cut into 1/2" cubes
1 Teaspoon	achiote seeds, ground
1 Cup	alfalfa sprouts
1/3 Cup	all purpose flour
1/4 Cup	all-purpose flour
1/3 Cup	all-purpose flour
2 Tablespoons	all-purpose flour
1 Ounce	all-purpose flour
1/2 Teaspoon	almond extract
1 Cup	amber beer
12 Slices (2/3 to 3/4-ounce each)	American cheese
2 Medium	ancho chile peppers
1/2 Cup	apple brandy or apple juice
1 Cup	apple cider (sparkling preferred)
2 Cups	applewood chips, soaked in water for 3 hours
1 Cup	Arborio rice
2 Pounds	artichokes, cooked
3 Cups	arugula
1 Pound	asparagus, peeled, blanched, cut into 1-inch pieces
As needed	assorted fresh sage leaves
1-1/2 Pounds	avocado, cut into 36 slices
4	avocados, peeled & diced brunoise
1 Large	avocados, peeled and pitted
1/2 Head	baby romaine lettuce, washed, drained and chilled
4	Bagels, sliced
1/4 Ounce	balsamic vinegar
2 Cups	balsamic vinegar
1/4 Teaspoon	basil, fresh and minced
2	bay leaves
4-5	Bay leaves
2	bay leaves (fresh, if possible)
2 Tablespoons	black pepper
1/2 Tablespoon	black pepper
1/2 Teaspoon	black pepper
1/8 Teaspoon	black pepper
1/2 Teaspoon	black pepper, coarsely ground
2 Pounds	black ripe olives, sliced
10 Ounces	Bleu cheese, crumbled
1 3 to 3-1/2 pounds	BONE-IN TURKEY BREAST
1-1/2 Cups	bottled fruit salsa
2 Tablespoons	brandy
4 Cups	broccoli slaw
1 Cup	brown sugar
2 Tablespoons	butter
1 Teaspoon	butter
As needed	butter lettuce leaves, washed, drained and chilled
2 Tablespoons	butter or oil
12 Ounces	butter substitute
To Saute	butter, clarified
2 Tablespoons	Calabrian Spice Blend
4 Ounces	California ripe olives, whole, pitted, drained
1 (15-Ounce)	can black beans, drained
1 (15 1/2-Ounce)	can butter beans, drained
1 (14 1/2-Ounce)	can diced tomatoes, undrained
1 (20-Ounce)	can pitted sour cherries
3-4	Canned plum tomatoes plus juice (or 8-9 tomatoes if tomato confit is not used)
1/2 Pound	cannellini beans, soaked in water the night before and drained
1-1/2 Cups	canola oil
2 Tablespoons	canola or extra virgin olive oil (for coating bottom of pan/pot)
1-1/2 Teaspoons	Caribbean jerk seasoning
1 cup	carrot, peeled and diced
1-3/4 Pounds	carrots, 1/4-inch dice
2 Large	carrots, coarse chop
2 Whole	carrots, fresh
2 Teaspoons	cayenne pepper
2	Celery stalks, sliced
2-1/4 Pounds	celery, 1/4-inch dice
3 Stalks	celery, coarse chop
1-1/2 Cups	celery, diced
1 cup	celery, diced (no leaves)
2 Thin slices	challah
2-1/2 Cups	cherry tomatoes, quartered
3 Tablespoons	chili powder
1 Teaspoon	chili powder
1 Teaspoon	chili powder
2 Medium	chipolte chile peppers
1 Cup	chopped celery
2 Cups	chopped celery
1/4 Cup	chopped chives
2 Tablespoons	chopped dill
1 Cup	chopped fresh parsley
As needed	chopped green onions
1/2 to 1 Cup	chopped green scallions
1/3 Cup	chopped jalapeno chilies, seeded
1 Cup	chopped onion
1/2 Cup	chopped onion
2 Cups	chopped onions
3 Cups	chopped onions
2 Cups	chopped onions
2 Cups	chopped onions
1/2 Cup	chopped pecans
1/4 Cup	chopped scallions
2 Cups	chopped sweet onion
3/4 Pound	chow mein noodles
32	cilantro leaves
1/4 Cup	cilantro leaves, finely chopped
As needed	cilantro sprigs
1/2 Bunch	cilantro, fresh
4	Cinnamon sticks
4	cinnamon sticks
4 Ounces	clarified unsalted butter
1	Clove garlic, minced
1/4 Teaspoon	coarse grind black pepper
1 Ounce	coarse natural sugar
1 Ounce	coarse sea salt
1/4 Teaspoon	coarsely ground black pepper
3 Pints	coconut milk
2 Tablespoons	coffee liqueur
As needed	cold water
1 Quart	cold water (add more as needed)
1/3 Cup	cole slaw dressing
1/2 Cup	commercial heavy-duty mayonnaise
3-3/4 Cups	cooked artichoke hearts, coarsely chopped
45-50 Ounces	cooked cannellini, rinsed and drained
8 Ounces	cooked fresh tomato puree
45-50 Ounces	cooked garbanzo beans, rinsed and drained
1 Pound	COOKED TURKEY, thinly sliced
12 Cups	cooked wild rice
1 Tablespoon	coriander, ground
As needed	cornbread sticks or corn muffins
2 Teaspoons	cornstarch
1/4 Cup	cornstarch
As needed	cornstarch slurry
6-1/2 Pounds	couscous, cooked
3 tablespoons	cracked black pepper
2 Cups	cranberries, cleaned
4 tablespoons	cranberry orange relish, divided
1 Pound	crayfish tails
1 Quart	cream
1 Package (8 ounces)	cream cheese, softened
1 Cup	cream cheese, whipped and softened
4-6 Slices	crisp cucumber
6	Croissants, split
4 Ounces	crumbled Feta cheese with basil and tomato (or plain Feta cheese)
3/4 Cup	crushed baked tortilla chips
4 slices	crusty herb or white bread
8 Cups	cubed multi-grain bread
2 Whole	cucumbers, fresh
2 Large	cucumbers, peeled, seeded and diced
1 Pinch	cumin
Pinch	cumin seed
1/2 Tablespoon	cumin, ground
2 Teaspoons	Dijon mustard
1 Teaspoon	Dijon mustard
1 Cup	dried blueberries
12 Slices	dried bread, cubed
1 Teaspoon	dried chili pepper
2 Tablespoons	dried coriander
1 Cup	dried cranberries
2 Tablespoons	dried cumin
Pinch	dried herbes de Provence
1 (0.7 ounce) package	dried Italian salad dressing mix
1 Tablespoon	dried marjoram
1/4 Teaspoon	dried marjoram
1 Tablespoon	dried oregano
1 Teaspoon	dried oregano
1 Tablespoon	dried oregano
1 Teaspoon	dried oregano
4 Teaspoons	dried oregano leaves
1/4 Teaspoon	dried oregano leaves
4 Teaspoons	dried oregano leaves
1/4 Teaspoon	dried red pepper flakes
1/4 Teaspoon	dried red pepper flakes
1/3 Cup	dried sage
1/2 Teaspoon	dried sage leaves
2 Teaspoons	dried sage leaves, crushed
1-1/2 Teaspoons	dried spicy chile (pequin chile or dried Italian pepperoncini)
1 Tablespoon	dried summer savory
2 cups	dried tart cherries
1/2 Teaspoon	dried thyme
1/2 Teaspoon	dried thyme leaves
1 Teaspoon	dried thyme leaves
For garnish	dry cranberries
2 Teaspoons	dry lavender
1/2 Pound	dry red kidney beans, soaked overnight in the refrigerator
1/4 Teaspoon	dry rubbing sage
1 Cup	dry sherry
3 Cups	dry white wine
1 Cup	dry white wine
2 Cups	dry white wine
1/4 Cup	dry white wine
1/2 Cup	dry white wine
6 Ounces	dry white wine
As needed	egg wash
As needed	egg wash
1 Large	egg yolk
1 Large	egg yolk, lightly beaten
1 Large	egg, beaten
1 Large	egg, slightly beaten
1 Large	egg, well beaten
4 Pounds	escarole
As needed	extra virgin olive oil
2 Tablespoons	extra virgin olive oil
1/4 Cup	extra virgin olive oil
As needed	extra virgin olive oil
1 Cup	extra virgin olive oil
3 Tablespoons	extra virgin olive oil
3 Cups	extra virgin olive oil
2 Medium	fennel bulbs, trimmed & coarsely chopped
	Fennel Hash
1 Teaspoon	fennel seeds, crushed
1 Teaspoon	fennel seeds, crushed
1/2 Bulb	fennel, sliced
2 Pounds	Feta cheese, crumbled
3-3/4 Cups	Feta cheese, crumbled
As needed	fine bread crumbs
12 Ounces	firm white bread, cut into 1/2-inch cubes
3 Tablespoons	flour
As needed	flour
4 Cups	flour
4 9-inch diameter	flour tortillas
24 (10-inch)	flour tortillas
8 9-10 inch	flour tortillas
8 (8-inch)	flour tortillas, warmed
2 Pounds	focaccia bread, sliced horizontally
2 Bunches	fresh basil leaves, washed and dried
1 Cup	fresh basil, chopped
2 Cups	fresh button mushrooms, cleaned and cut in chunks
1 Tablespoon	fresh chives, chopped
3/4 Cup	fresh chopped cilantro
1 Tablespoon	fresh chopped cilantro
1/2 Bunch	fresh cilantro
2 Teaspoons	fresh cilantro leaves
1/4 Cup	fresh cilantro leaves, chopped
2 Each	fresh cilantro sprigs, rough chop
1-1/2 Cups	fresh cilantro, cleaned, drained and chopped
1 Package (12 ounces)	fresh cranberries
2 Cups	fresh cranberries, washed and picked over
6 Cups	fresh cranberries, washed and picked over
4 Cups	fresh fennel, 1/2 inch dice
4 Ounces	fresh fettuccine
1 Teaspoon	fresh garlic, minced
1/4 Cup	fresh garlic, minced
6 Cloves	fresh garlic, minced
2 Tablespoons	fresh garlic, minced
6 Cloves	fresh garlic, peeled
2 Cloves	fresh garlic, smashed
1/4 Cup	fresh ginger root, minced
1-1/2 Tablespoons	fresh ginger root, minced
1/4 Cup	fresh ginger, peeled and sliced
1/3 Cup	fresh ginger, peeled and sliced
As needed	fresh herbs
As needed	fresh leaf lettuce, washed & dried
1 Pound	FRESH LEAN GROUND TURKEY
1/2 Cup	fresh lemon juice
2 Tablespoons	fresh lemon juice
3 Tablespoons	fresh lemon juice
1/4 Cup	fresh lemon juice
1-1/2 Tablespoons	fresh lemon juice
2 Tablespoons	fresh lemon zest, minced
3 Tablespoons	fresh lime juice
1 Ounce	fresh Mozzarella, sliced
9 cups	fresh mushrooms, cleaned and sliced
1 Teaspoon	fresh orange zest
2 Tablespoons	fresh oregano leaves, chopped
1 Tablespoon	fresh parsley, chopped
1/4 Cup	fresh parsley, chopped
1 Teaspoon	fresh parsley, chopped
1-1/2 Pounds	fresh pea pods
2 Quarts	fresh pineapple, peeled
2 Thin slices	fresh red onion
3-3/4 Cups	fresh ripe tomatoes, seeded and small dice
1 Tablespoon	fresh rosemary, chopped
2 Tablespoons	fresh rosemary, crushed
7 Large	fresh sage leaves
72 Whole	fresh sage leaves
As needed	fresh sage sprigs
1 Bunch each	fresh sage, marjoram and thyme, divided
1 Teaspoon	fresh squeezed lime juice
1/2 Cup	fresh tarragon
As needed	fresh tarragon sprigs
1 Tablespoon	fresh tarragon, chopped
3/4 Cup	fresh Thai or regular basil, chopped
1 Tablespoon	fresh thinly sliced basil
1/2 Bunch	fresh thyme, chopped
4	Fresh tomatoes, peeled and slow cooked in olive oil for tomato confit
3 Pounds	FRESH TURKEY BREAST
2 Teaspoons	freshly ground black pepper
To Taste	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
1/4 Teaspoon	freshly ground nutmeg
1 Tablespoon	freshly ground pepper
As needed	freshly ground white pepper
1-1/2 Teaspoons	freshly ground white pepper
2 Tablespoons	freshly squeezed lemon juice
1 Cup	frozen peas, thawed
2 Packages (12 ounces)	frozen, unsweetened blueberries
5 Cups	FULLY COOKED SMOKED TURKEY BREAST, diced
2-1/4 Pounds	FULLY COOKED SMOKED TURKEY BREAST, shaved
1 Large	garlic clove, minced
2 Large	garlic cloves, minced
1/4 Cup	garlic powder
3 Cloves	garlic, coarse chop
1 Clove	garlic, crushed
4 tablespoons	garlic, minced
1 Clove	garlic, minced
4 Teaspoons	garlic, minced
1/8 Ounce	garlic, minced
2 Tablespoons	garlic, minced
2 Cloves	garlic, minced
5 Cloves	garlic, minced
1 Clove	garlic, minced
5 Cloves	garlic, minced
3 Cloves	garlic, minced
3 Tablespoons	garlic, minced
6 Cloves	garlic, peeled
1 Clove	garlic, peeled
2 cloves	garlic, sliced very thin
2 Tablespoons	ginger, peeled and cut in chunks
3/4 Cup	golden raisins
1/2	Granny Smith apple, quartered lengthwise
1 Cup	grape tomatoes, split
1 Quart	grapefruit, peeled and sectioned
1/2 Cup	grated Cheddar cheese
As needed	grated Cheddar cheese
1/2 Teaspoon	grated nutmeg
1 Tablespoon	grated orange peel
1/2 Cup	grated Parmesan cheese
1/2 Cup	grated Parmigianino Reggiano
1 Ounce	grated Parmigiano-Reggiano
1/2 to 1 Cup	grated sharp Cheddar cheese
1	Green jalapeno, sliced thin
1/4 Cup	green onion, chopped
7 Each	green onions, coarsely chopped
6	green onions, finely sliced
1 Bunch	green onions, julienned
25 Each	green onions, sliced
1-1/2 Cups	green pepper, diced
1 Each	green pepper, seeded and diced
As needed	green rice
1/4 Teaspoon	ground allspice
1/4 Teaspoon	ground cayenne
5 Teaspoons	ground chipotle powder (OR 2-1/2 teaspoons each chili powder and mesquite grill seasoning)
1 Teaspoon	ground cinnamon
1/2 Teaspoon	ground cinnamon
1/4 Teaspoon	ground cloves
1/4 Cup	ground cumin
1 Teaspoon	ground cumin
1/2 Teaspoon	ground cumin
1/4 Teaspoon	ground cumin
1/4 Teaspoon	ground ginger
1-1/2 Pounds	GROUND TURKEY
2-1/2 Pounds	GROUND TURKEY
3 Pounds	GROUND TURKEY
1-1/4 Pounds	GROUND TURKEY
5 Pounds	GROUND TURKEY
1 Pound	GROUND TURKEY
1-1/2 Pounds	GROUND TURKEY
1/2 Pound	GROUND TURKEY
1-1/4 Pounds	GROUND TURKEY, extra lean
3 Each	habanero peppers, seeded and rough chop
1/2 Cup	half and half cream
4 Ounces	half and half cream
2-1/2 Cups	heavy cream
2 Tablespoons	heavy cream
2 Cups	hickory chips, soaked at least 30 minutes
1/3 Cup	hoisin sauce
1/4 Cup	honey
1/3 Cup	honey
1/2 Cup	honey
1/2 Cup	Honey Pineapple Chutney
1 Tablespoon	horseradish
1/4 to 1/2 Teaspoon	hot pepper sauce
6 Tablespoons	ice water
1-2 Leaves	iceberg lettuce, washed, dried and crisp
1 Pound	ITALIAN TURKEY SAUSAGE, cut into 1/2-inch slices
1 Tablespoon	Jack's Classic Mayo-Onion Sauce, or substitute (see NOTE)
24 Slices	jalapeno jack cheese
1	jalapeno pepper, cut in half
1 Medium	jalapeno pepper, seeded and finely chopped
12 Each	jalapeno peppers, coarsely chopped
2	jalapeno peppers, finely chopped
1-1/2 Teaspoons	Jamaican jerk seasoning
1/2 Cup	jarred tomato sauce
2 Cups	jasmine rice OR sushi rice
2 Ounces	jumbo lump crab
1 tablespoon	juniper berries, crushed
4 Medium	Kaiser buns
4	Kaiser rolls, split and warmed
2 Cups	kalamata olives, pitted & chopped
1-1/2 Cups	Kalamata olives, pitted, rinsed & coarsely chopped
As needed	ketchup
As needed	kosher salt
1 Tablespoon	kosher salt
1/4 Teaspoon	kosher salt
1/2 Teaspoon	kosher salt
1 Cup	Kosher salt
2 Teaspoons	kosher salt
1 Tablespoon	kosher salt
1 Tablespoon	kosher salt
To Taste	kosher salt and freshly ground black pepper
To Taste	kosher salt and freshly ground black pepper
2	Large carrots, peeled and sliced
24	large eggs, poached
4	large Kaiser buns
2	large red bell peppers, seeded and 1/4 inch dice
6	Lasagna noodles
Pinch	lavender flowers
8 Heads	leaf lettuce, torn into bite-size pieces
5 Bunches	leaf lettuce, washed and dried
3 Cups	leeks, washed and finely sliced
2 cups	leftover turkey gravy, hot
6 Stalks	lemon grass
1 Ounce	lemon juice
1 Teaspoon	lemon peel or zest
2 Teaspoons	lemon pepper seasonings
As needed	lemon wedges
	Lemon wedges for garnish
As needed	lemon zest
2 Tablespoons	lemon zest, grated
1/2	lemon, cut in 2 wedges
3 Large	lemons
2 Medium	lemons
2 Medium	lemons, peeled
2 Medium	lemons, zested
3	lemons, zested, retain juice
2	lettuce leaves, washed and dried
4 Medium	lettuce leaves, washed, drained and chilled
12 Large	lettuce leaves, washed, drained and chilled
2 Tablespoons	light or regular mayonnaise
2 Large	limes
2 Large	limes
3 Medium	limes, juiced
4 Medium	limes, peeled
3	limes, zested, retain juice
1 Pound	lobster meat, cooked
1-1/4 Cups	low-sodium poultry broth
2 cups	Madeira
1-1/3 Cups	mandarin orange juice
32 Ounces	mandarin orange slices, drained, reserve juice
4 Cups	mango, peeled and cut into chunks
1/2 Cup	margarine
2-2/3 cups	mashed potatoes, heated
3 Tablespoons	mayonnaise
4 Ounces	mayonnaise
3 Cups	mayonnaise
2	Medium potatoes, peeled and diced
4 Each	medium red onion, sliced into 1/4-inch rings
4 Tablespoons	mild salsa
1/4 Cup	minced garlic
1 Teaspoon	minced garlic
1 teaspoon	minced garlic
2 Tablespoons	minced garlic
2 Teaspoons	minced garlic
1 Clove	minced garlic
1 Clove	minced garlic
2 Tablespoons	minced green onion
1 Tablespoon	minced scallions
1 Tablespoon	mixed peppercorns
As needed	mixed salad greens, well chilled
1/2 cup	molasses
1 Tablespoon	mustard seed
	Non-stick cooking spray
1 Package	nori (roasted sea weed)
1 Tablespoon	nutmeg, freshly grated
2 Teaspoons	oil
3 Tablespoons	oil
2 Tablespoons	oil
1/2 Cup	olive oil
1/4 cup	olive oil
1 Cup	olive oil
1-Ounce	olive oil
1 Teaspoon	olive oil
1/3 Cup	olive oil
1/4 Cup	olive oil
As needed	olive oil
1/2 Cup	olive oil
As needed	olive oil
2 Tablespoons	olive oil
2 Tablespoons	olive oil
As needed	olive oil
24 Ounces	olive oil
2 Tablespoons	olive oil
1/3 Cup	olive oil
As needed	olive oil
2 Tablespoons	olive oil
2 Teaspoons	olive oil, divided
2 Tablespoons	olive oil, divided
2 Tablespoons	olive oil, DIVIDED USE
1 Medium	onion, chopped
1-1/2 Cups	onion, chopped
1 Large	onion, chopped
1 Medium	onion, chopped medium dice
1/2	onion, quartered lengthwise
1 Cup	onion, sliced
1 Cup	onion, thinly sliced
12 Ounces	onions, 1/4-inch dice
3 Medium	onions, chopped
1 Large	orange
3 Cups	orange juice
6 Tablespoons	orange juice
1/4 Cup	orange marmalade
2 Teaspoons	orange zest
1/4 Teaspoon	orange zest
4 Medium	oranges, peeled and sectioned
1 Pound	orecchietta pasta
As needed	oregano sprigs, washed & dried
1/4 Teaspoon	oregano, fresh and minced
1 Cup	orzo, cooked according to package directions
3 Pounds	OVEN ROASTED TURKEY BREAST, thickly sliced
5 Ounces	OVEN ROASTED TURKEY BREAST, thinly sliced
1-1/2 Pounds	OVEN ROASTED TURKEY BREAST, thinly sliced
1 Small	oven-dried tomato
1-10-Ounce	package frozen spinach, well drained
1/4 Cup	packed brown sugar
1 Cup	panko bread crumbs
3 Ounces	paprika
1/4 Cup	Parmesan cheese, freshly grated
1/4 Cup	Parmesan cheese, grated
1/3 Cup	Parmesan cheese, shredded
1 Bunch	parsley, washed and dried
4 Slices (1 ounce each)	part-skim Monterey Jack cheese
As needed	pasta cooking water
	Pastry for 2-crust 9-inch pie
1/3 Cup	peanut oil
4 to 5 Gallons	peanut oil, See Note
3/4 Cup	pearl barley
1-1/2 Cups	pecan halves, toasted and chopped
1 Cup	peeled and chopped carrots
1 Ripe fresh pineapple,	peeled and cut into 1/2-inch slices
2 Cups	peeled and finely diced turnip
1 Tablespoon	peeled and grated fresh ginger root
1 Large sweet onion,	peeled and sliced 1/2-inch thick
2 Cups	peeled, seeded and finely diced butternut squash
1 Pound	penne
To Taste	pepper
48 Sheets	phyllo dough
As Needed	pickled ginger, sliced
As needed	pickles and peppers
20 10-inch Pieces	pita bread
1/4 Cup	pitted and chopped black olives
4 Large	plum tomatoes, seeded and diced
3-3/4 Cups	portabella mushrooms, small dice
2 Cups	potato, large dice
2 Large	potatoes, baked
1 Teaspoon	poultry seasoning
2-1/2 Cups	prepared basil pesto
1/4 Cup	prepared chutney
1 Tablespoon	prepared cilantro pesto
1 Ounce	prepared honey mustard spread
2 Tablespoons	prepared mustard
1/2 Cup	prepared tomatillo salsa
12 Ounces	Provolone cheese, shaved
1 Ounce	Provolone, thinly sliced
8 Slices	pumpernickel bread
1-1/2 Cups	pure olive oil
1/2 cup	red bell pepper, seeded and diced
1/4 Cup	red bell pepper, seeded and minced
4 Each	red bell pepper, sliced into 1/4-inch rings
3 Large	red bell peppers, seeded and chopped
3 Large	red bell peppers, seeded and cut into thin strips
2 Pounds	red bliss potatoes, 1/2 inch dice
1 Medium	red jalapeño pepper, sliced
1	Red jalapeno, sliced thin
48 Leaves	red leaf lettuce
6	Red leaf lettuce leaves, washed and chilled
1 Cup	red onion, 1/4 inch dice
2-1/2 Cups	red onion, chopped
1 Medium	red onion, sliced
2 Medium	red onions, julienne cut
32 Slices	red or black radish slices
1/4 Teaspoon	red pepper flakes
1 Tablespoon	red pepper flakes
1 Large	red ripe tomato, sliced thin
3/4 Pound	red skinned new potatoes, quartered
1 Tablespoon	red wine vinegar
1/4 Cup	red wine vinegar
8 Ounces	red wine vinegar
2 Slices	red-ripe tomato
1/4 Cup	reduced fat sour cream
1/4 Cup	reduced-calorie Ranch dressing
1/3 Cup	reduced-sodium soy sauce
3 Tablespoons	reduced-sodium soy sauce
1/2 Cup	reduced-sodium soy sauce
2 Ounces	rice vinegar
1-1/8 Cups	rice vinegar or white vinegar
1 Cup	rice wine vinegar
2 Ounces	RICH, DARK TURKEY STOCK, reduced
16 Ounces	Ricotta cheese
1 Medium	ripe avocado, peeled and pitted
1	ripe avocado, peeled, sliced
6 Medium	ripe avocados, peeled and pitted
1	roasted red pepper, seeded and julienned
1 7.5-ounce jar	roasted red peppers, strained
1	roasted yellow pepper, seeded and julienned
1 Head	romaine, washed, trimmed & cut chiffonade
1 Recipe	Rosemary Apple Salsa
1/4 Teaspoon	rosemary, fresh and minced
1 Pound	rotini, raw
1 Gram	saffron threads
1/4 Teaspoon	sage, fresh and minced
As needed	salsa
1/8 Teaspoon	salt
To Taste	salt
2 Teaspoons	salt
3/4 Teaspoon	salt
1/4 Teaspoon	salt
2 Tablespoons	salt
1/2 Teaspoon	salt
1/2 Teaspoon	salt
1 Teasponn	salt
1 Teaspoon	salt
1/4 Teaspoon	salt
1/2 Teaspoon	salt
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 pepper
To Taste	salt and pepper
As needed	salt and pepper
As needed	salt and pepper
As needed	salt and pepper
To Taste	salt and pepper
1-1/2 Teaspoon	salt, divided
3/4 Pound	savoy cabbage, shredded
1 Pound	savoy cabbage, washed, cored & cut chiffonade
2-1/2 Cups	scallions, chopped
2 Tablespoons	sea salt
4 (4-Ounce)	seasoned lean TURKEY BURGER PATTIES
1/4 Cup	seedless raspberry preserves
1/3 Cup	sesame oil
1/2 Teaspoon	sesame oil
1 Jumbo	sesame seed bun, split and toasted
1/8 Ounce	shallot, minced
8 Medium	shallots
2	shallots, minced
4 Cups	shiitake or crimini mushrooms, cleaned and sliced
2 Each	shitake mushrooms, sliced
1/2 Cup (2 ounces)	shredded Mozzarella cheese (about 2 ounces)
2 Cups	shredded Mozzarella cheese, DIVIDED
6 Cups	shredded Pepper Jack cheese
1/2 Cup	skim milk
1/4 Cup	sliced scallions
8-12 thin	slices fully-cooked OVEN ROASTED TURKEY
4 (1-Ounce)	slices Pepper Jack cheese
1/2 Pound	smoked Gouda cheese, sliced into 1-ounce slices
8 Ounces	smoked Mozzarella cheese, cut into 1/2-inch cubes
1 Package (8 ounces)	SMOKED TURKEY BREAST SLICES
1 Pound	SMOKED TURKEY BREAST, diced brunoise
3 Ounces	SMOKED TURKEY BREAST, julienne
1 Pound	SMOKED TURKEY SAUSAGE, herb flavored, blanched & sliced 1/2-inch thick
8 cups	SMOKED TURKEY, medium dice
4-1/2 Pounds	SMOKED TURKEY, thinly sliced
1/2 Cup	smooth peanut butter
As needed	sour cream
As needed	sour cream
1 Cup	sour cream
24 Slices	sourdough bread
12 Large	Southwestern flavored flour tortillas
1/3 Cup	soy sauce
1	Spanish onion, coarse chop
4 Tablespoons	spice blend (equal parts ground coriander, cumin, fennel seed)
1 Pound	SPICED TURKEY BREAST, diced
2 Cups	spinach, chopped & lightly packed
2 Ounces	spinach, picked and washed
4 Hawaiian sweet sandwich rolls or potato burger buns,	split and toasted
4-1/2 Pounds	spring salad mix or mesclun
As needed	sprouts
4	Squares rosemary focaccia, split
1 (8-Ounce) can	stewed tomatoes
3/4 Cup	strained poaching liquid
1 Tablespoon	sugar
1-1/2 Cups	sugar
1-1/2 Cups	sugar
3 Cups	sugar
2-1/2 Tablespoons	sugar
1 Tablespoon	sugar
1/3 Cup	sugar
1/4 Cup	sugar
1/2 Cup	sugar
1/2 Cup	sun-dried tomatoes, minced
2 Ounces	Sweet Marsala
3-1/2 Cups	sweet corn kernels
3 Slices	Swiss cheese
1 Each	Tabasco hot pepper, seeded and rough chop
1/3 Cup	tequila
1/4 Teaspoon	thyme, fresh and minced
2-3 Slices	tomato
1 Large	tomato, seeded and chopped (about 1-1/3 Cups)
12 Large	tomatoes
1 Gallon	tomatoes with juices, chopped
10 to 12 Large	tomatoes, cut into 1/4- inch slices
3	tomatoes, washed, cored, blanched, peeled, seeded & diced
1 Pound	TURKEY BACON
2 Ounces	TURKEY BACON, cooked and julienned
1 cup	TURKEY BACON, diced
3 Ounces	TURKEY BACON, diced
2 Pounds	TURKEY BACON, minced
1 Single Lobe	TURKEY BREAST
1 (4-6 pound)	TURKEY BREAST
24	TURKEY BREAST CUTLETS
1 Pound	TURKEY BREAST CUTLETS, pounded to an even thickness
2 3-Ounce	TURKEY BREAST MEDALLIONS
4 Pounds	TURKEY BREAST or TENDERLOINS
1 Pound	TURKEY BREAST or THIGHS, cut into cubes
2 Pounds	TURKEY BREAST ROAST
8 Ounces	TURKEY BREAST TENDERLOIN
2-1/2 Pounds	TURKEY BREAST, boneless, skinless, 1/2" thick bias cut
8 Pounds	TURKEY BREAST, cut in 3/4-inch cubes
1 Pound	TURKEY BREAST, oil browned, pan roasted breast
1 to 1-1/2 Cups	TURKEY BROTH
1/4 Cup	TURKEY BROTH
2 Cups	TURKEY BROTH
3 Cups	turkey broth or canned reduced-sodium chicken broth, heated
2-1/4 Quarts	TURKEY BROTH or low-sodium chicken broth
4 Cups	TURKEY BROTH or low-sodium chicken stock
1/2 Cup	TURKEY BROTH, See Note
4 Ounces	TURKEY CUTLET
3 Pounds	TURKEY CUTLETS, 4-ounces each
5 Ounces	TURKEY HAM, shaved and cut into 1/2-inch strips
3 Quarts	TURKEY or low-sodium chicken broth
1 Cup	TURKEY or low-sodium chicken stock
6 6-Ounce	TURKEY PAILLARDS, pounded to an even thickness of 1/3-inch
1 4-Ounce	TURKEY PATTY, seasoned
4 Pounds, 11 Ounces	TURKEY SALAMI
1 Quart	TURKEY STOCK
2+ Cups	TURKEY STOCK
1 Quart	TURKEY STOCK
2 1/2 gallons	TURKEY STOCK
As needed	TURKEY STOCK
1 Gallon	TURKEY STOCK
2-1/2 Cups	TURKEY STOCK or chicken stock
24	TURKEY TENDERLOINS
1 Pound	TURKEY TENDERLOINS, cut into 3/4-inch medallions
2 Large	TURKEY THIGHS, cut in half with a band saw
2 (8 to 10-Ounce)	TURKEY THIGHS, skinless and boneless
3 Pounds	TURKEY, skin removed and cut into bite-size strips
2-1/2 Cups	unbleached all-purpose flour
3 Pounds	UNCOOKED TURKEY BREAST, cut into 12-inch cubes
As needed	unsalted butter
1/4 Cup	unsalted butter
2 Tablespoons	unsalted butter
1 Pound	unsalted butter
2 Tablespoons	unsalted butter
1 Tablespoon	unsalted butter
As needed	unsalted butter
2 Ounces	unsalted butter
As needed	unsalted butter
1/2 Pound	unsalted butter, chilled and cut into small pieces
1 Cup	unsalted butter, melted
1/2 Cup	unsalted butter, softened to room temperature
1-1/8 Cups	unsalted peanuts
2-2/3 Quarts	unsweetened coconut milk
1 Teaspoon	vanilla
	Vanilla ice cream
	Vegetable cooking spray
2/3 Cup	vegetable oil
2 Teaspoons	vegetable oil
1 Pint	vegetable oil
2-3 Tablespoons	vegetable oil
1/4 Cup	vegetable oil
1-1/2 Tablespoons	vegetable oil
	Vegetable spray
As Needed	wasabi radish, tube or jar
2-1/2 Cups	water
1 Cup	water
1 Quart	water
1/4 Cup	water
1/2 Cup	watermelon radish, sliced thin into small matchsticks
1/2 Cup	white balsamic vinegar
1 Small	white onion, medium dice
1 Small	white onion, minced
1-1/2 Cups	white pearl onions
1 Tablespoon	white pepper, ground
3/4 Cup	white sugar
8 Ounces	white wine vinegar
2 Dried	whole ancho chili peppers
3/4 Cup	whole berry cranberry sauce
1/4 Cup	whole black peppercorns
1 Ounce	whole butter
2	whole chipotle peppers
12	whole cloves
1/2 Ounce	whole coriander seed
3 Cups	whole cranberry sauce
2 Ounces	whole fennel seed
24 slices	whole grain bread, toasted and sliced
3 Cups	whole milk
2 Cans (14-1/2 ounces each)	whole peeled tomatoes with juice, broken up with spoon
1 12-Pound	WHOLE TURKEY, fresh or frozen (thawed)
1 15-Pound	WHOLE TURKEY, fresh or frozen (thawed)
14 to 16 Pound	WHOLE TURKEY, fresh or frozen (thawed)
10 to 12 Pound	WHOLE TURKEY, non self-basting
2 Slices	whole wheat sandwich bread
4 cups	wild rice, cooked
1-1/2 Cups	Wisconsin jalapeno-jack cheese, shredded
8 Ounces	Wisconsin queso blanco cheese, crumbled
1 Tablespoon	Worcestershire sauce
1/2 cup	yellow bell pepper, seeded and diced
3 Large	yellow bell peppers, seeded and chopped
4 cups	yellow onion, diced
1/2 Pound	yellow onion, thinly sliced
3 Pounds	yellow polenta