
|
Shopping List
< Back to Recipe
| Amount | Ingredient |
| 2 Cups | 1/4-inch dice green bell pepper |
| 2 Tablespoons | Asian chili paste |
| 3 Medium | avocados, peeled & sliced into wedges |
| 1/2 Cup | basil, fresh |
| 1/2 Tablespoon | black pepper |
| To Taste | black pepper, freshly ground |
| As needed | blue corn tortilla strips |
| 12 Ounces | butter substitute |
| 13 Ounces | butter substitute |
| 2 Cups | buttermilk |
| 1/4 Cup | canola oil |
| 1 Teaspoon | canola oil |
| 1 Cup | catsup |
| 1/2 Teaspoon (to taste) | cayenne pepper |
| 1/4 Teaspoon | cayenne pepper |
| 1-1/2 Pounds | celery |
| 2 teaspoons | chili powder |
| 2 Tablespoons | chili powder |
| 1/4 cup | cilantro leaves, washed, dried and chopped |
| 1 Cup | cilantro leaves, washed, dried and packed |
| 1/2 Bunch | cilantro, fresh |
| 1 Bunch | cilantro, stems removed and chopped |
| 3 Pints | coconut milk |
| 1/2 cup | coconut milk |
| 1/4 Cup | cola soda |
| 1 Tablespoon | coriander, ground |
| 3 Pounds | corn kernels, frozen |
| 6-1/2 Pounds | couscous, cooked |
| 2 teaspoons | cumin |
| 1/2 Tablespoon | cumin, ground |
| 2 Tablespoons | cumin, ground |
| 2 tablespoons | curry powder |
| 1 15-Ounce can | diced tomatoes |
| 1 Tablespoon | dried oregano, crumbled |
| 1/4 Cup | dry roasted salted peanuts |
| 2-1/2 Pounds | dry white beans -- Great Northern |
| 6 Large | eggs, beaten |
| 1/2 Teaspoon | five spice powder |
| 10 Sprigs | flat leaf parsley |
| 2 Tablespoons | flat leaf parsley, chopped |
| 1/4 Cup | flat leaf parsley, chopped |
| As needed | flavored rice, cooked |
| 2 Cups | flour |
| 1/2 Bunch | fresh cilantro |
| 2 Teaspoons | fresh cilantro |
| 1/4 Cup | fresh cilantro, chopped |
| 2 Teaspoons | fresh ginger, peeled and grated |
| 1 Tablespoon | fresh gingerroot, peeled and minced |
| 1 tablespoon | fresh lime juice |
| 1/4 Cup | fresh lime juice |
| 1 Tablespoon | fresh thyme leaves, lightly chopped |
| 4 Tablespoons | fresh thyme, chopped |
| 2 Cloves | garlic |
| 10 Medium | garlic cloves, minced |
| 2 Tablespoons | garlic, minced |
| 2 cloves | garlic, minced |
| 1 Tablespoon | garlic, minced |
| 4 Tablespoons | garlic, minced |
| 2 Cloves | garlic, peeled |
| 1 Clove | garlic, peeled & chopped |
| 4 Cloves | garlic, peeled and chopped |
| 2 Tablespoons | ginger, peeled and cut in chunks |
| 2 Tablespoons | granulated sugar |
| 1/2 Cup | green bell pepper, diced |
| 18 Ounces | green chiles, diced |
| 7 Each | green onions, coarsely chopped |
| 1-1/2 Pounds | green pepper |
| 1 Teaspoon | ground black pepper |
| 1/4 Cup | ground black pepper |
| 1/2 Teaspoon | ground cloves |
| 5 Teaspoons | ground cumin seed |
| 20 Pounds | GROUND TURKEY |
| 1-1/2 Pounds | GROUND TURKEY |
| 6-1/2 Pounds | GROUND TURKEY, lean or regular |
| 3/4 Cup | half and half (optional) |
| 1/4 cup | honey |
| 2 Teaspoons | jalapeno chile, coarsely chopped |
| 12 Each | jalapeno peppers, coarsely chopped |
| 1 Large | jalapeno, seeds & membrane removed, minced |
| 1 15-Ounce can | kidney beans, drained |
| 1/2 Teaspoon | Kosher salt |
| 1/2 Cup + 2 Tablespoons | kosher salt |
| To Taste | Kosher salt |
| 1-1/2 Pounds | leeks |
| 2 Tablespoons | lemon zest, grated |
| 2 | lemons, juiced |
| As needed | lettuce leaves |
| To taste | maple syrup |
| 1 Pound | mesclun greens, washed and drained |
| 2-1/2 Cups | Monterey Jack cheese, shredded |
| As needed | non-stick vegetable spray |
| 1 Tablespoon | nutmeg, freshly grated |
| 2-1/2 Tablespoons | olive oil |
| 1/2 Cup | olive oil |
| 2 Cups | olive oil |
| 1/4 cup | olive oil |
| 4 ounces | olive oil |
| 5 Cups | onion, diced |
| 1 Large | orange, well scrubbed, unpeeled and cut into 8 sections |
| 1/2 Cup | oregano, fresh |
| 2/3 Cup | parsley, fresh |
| 1/3 Cup | peanut oil |
| | Pecan Butter |
| 1/2 Cup | pecans, toasted and chopped |
| As needed | Pickle spears |
| As Needed | prepared salsa |
| 3-3/4 Pounds | PULLED TURKEY, 3/4-inch diced |
| 1/2 Cup | red bell pepper, diced |
| 1/4 teaspoon | red pepper flakes |
| As needed | red ripe tomato slices, (thin slices) |
| 1/2 Cup | reduced sodium soy sauce |
| 1/4 Cup | rice wine vinegar |
| 1-1/2 Teaspoons (to taste) | salt |
| 1 Teaspoon | salt |
| | salt and black pepper |
| | salt and white pepper to taste |
| 1/4 Cup | scallions, cut into chunks |
| 1 Bunch | scallions, finely chopped |
| 1 Tablespoon | sesame oil |
| 2 Tablespoons | sesame seeds, toasted |
| 3 Ounces weight | shallots, diced fine |
| 1-1/2 Pounds | soba noodles, dry |
| 1-1/4 Cups | sour cream |
| 1 tablespoon | soy sauce |
| 1/3 Cup | soy sauce |
| 8 Cups | sticky rice, cooked |
| As needed | Sweet potato fries |
| As needed | sweet red onion slices, (thin slices) |
| 1 Tablespoon | tamari soy sauce |
| 1/4 Cup | tamari soy sauce |
| | Tangerine Vinaigrette |
| 1 Each | tangerine, quartered |
| 2 Each | tangerines, zested and juiced |
| 8 Ounces | tomato sauce |
| 5 Pounds | TURKEY BREAST |
| 8 Pounds | TURKEY BREAST, cut in 3/4-inch cubes |
| 1-1/2 pounds | TURKEY CUTLETS, cut into 1/2-inch strips |
| 3-3/4 Quarts | TURKEY STOCK |
| 4 Gallons | TURKEY STOCK |
| 2 Pounds | TURKEY THIGHS |
| 1/4 Cup | unsalted butter |
| 4 Fluid Ounces | unsalted butter |
| 1 Cup | unsalted butter |
| 1 Teaspoon | wasabi powder |
| As Needed | water |
| 3/4 Teaspoon (to taste) | white pepper, ground |
| 2 Pounds | whole carrots, peeled and grated |
| 2 Cups | whole cranberries, washed |
| 1/2 Cup | whole milk |
| 45 | whole wheat rolls, split and toasted |
| As needed | wilted greens |
| 1 Cup | yellow onion, diced |
| 3 Pounds | yellow onions |
| 2 Pounds | yellow onions, 1/4-inch dice |
|

|

|