Amount	Ingredient
1/2 Cup	all-purpose flour
2 Pounds	American cheese loaf, cubed
1/4 Cup	balsamic vinegar
3 Pounds	broccoli florets, blanched
2 Cups	brown sugar
1/2 Pound	butter
8 Ounces	canned chipotle peppers
2 Large	carrots, diced
1 Cup	carrots, shredded
4 Cups	celery, diced
4 Ribs	celery, diced
4 Pounds	Cheddar cheese, shredded
	Chipotle Barbecue Sauce
1/2 Cup	chopped green onions
1 Cup	chopped red skinned potatoes
1	cucumber, peeled, seeded and diced
1 Tablespoon	Dijon mustard
1/4 Teaspoon	dry marjoram leaves
1/4 Teaspoon	dry oregano leaves
1/4 Teaspoon	dry tarragon
1/4 Teaspoon	dry thyme leaves
4 Ounces	dry white wine
2 Ounces	dry white wine
1 Cup	dry white wine
As needed	egg wash
1 Large	egg, beaten with 1 teaspoon water
10	eggs, lightly beaten
1 Cup	English walnuts
1 Quart	extra virgin olive oil
As needed	flour
2 Tablespoons	flour
1/2 Pound	flour
1/2 Cup	fresh basil leaves
1/4 Cup	fresh cilantro, chopped
2 Tablespoons	fresh garlic, minced
1/4 Cup	fresh garlic, minced
3 Tablespoons	fresh parsley, chopped
1 Cup	fresh seedless blackberries, washed and dried
1 Tablespoon	fresh thyme, chopped
1/2 Teaspoon	freshly grated nutmeg
1 Tablespoon	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
5 Tablespoons	freshly ground black pepper
1/4 Cup	freshly squeezed lime juice
2 Ounces	garlic, chopped
4 Cloves	garlic, chopped
1 Pound	green beans, ends trimmed
6 Cups	green bell pepper, seeded and diced
1 Large	green bell pepper, seeded and medium chop
1 Teaspoon	ground cumin
1/3 Cup	ground sage
10 Pounds	GROUND TURKEY
2 Cups	heavy cream
1 Gallon	heavy cream
2 Tablespoons	honey
1-1/2 Pounds	Italian bread crumbs
5 Tablespoons	kosher salt
2 Tablespoons	Kosher salt
2	lemons, cut into wedges
4 Ounces	lime juice
1 Large	lime, cut into slices
1 Teaspoon	minced fresh garlic
1/4 Cup	minced red onion
1 Cup	olive oil
2 Teaspoons	olive oil
5 Tablespoons	onion powder
2 Cups	orange juice
15	oranges
4 Cups	Parmesan cheese, freshly grated
5 Tablespoons	poultry seasoning
3 Pounds	puff pastry, cut in rounds to fit ramekins
2 Cups	red bell pepper, seeded and diced
1 Large	red bell pepper, seeded and medium chop
1 Large	red onion, chopped fine
2 medium	red onions, very thinly sliced
1/4 Cup	red wine vinegar
2	ripe mangos, peeled and diced
3 Pounds	salad greens, washed and dried
2 Cups	salad oil, divided
2 Tablespoons	salt
To taste	salt and freshly ground black pepper
To Taste	salt and pepper
To taste	salt and pepper
1 Medium	shallot, chopped
1 Cup	shelled fresh peas
1 Pound	shiitake mushrooms, cleaned and chopped
1 Cup	sliced button mushrooms
4 Pounds	small to medium whole button mushrooms, cleaned
8 Pounds	spaghetti noodles, cooked & held for service
1 Cup	sun-dried tomatoes, reconstituted in water
1 (1.25-ounce) Package	taco seasoning
1 Gallon	tomato ketchup
1/4 Cup	TURKEY BASE
1 7 1/2-pound	TURKEY BREAST OR 1 12 -pound WHOLE TURKEY
1 8-Pound	TURKEY BREAST, uncooked
8 Ounces	TURKEY STOCK
1 Quart	TURKEY STOCK
1-1/2 Pounds	TURKEY TENDERLOINS
1/4 Pound	unsalted butter, softened
1 Tablespoon	vegetable oil
1/2 Cup	vegetable oil
2 Teaspoons	white ground pepper
4 Cups	white onion, diced
1 Large	white onion, diced
2 Medium	white onions, small dice
1 Tablespoon + 1 Teaspoon	white pepper
1 8-Pound	WHOLE TURKEY
1 Large	yellow bell pepper, seeded and medium chop