Amount	Ingredient
As needed	all purpose flour
4 Cups	artichoke hearts
1-1/2 Tablespoons	brown sugar
1/2 Cup	canned black beans, drained and rinsed
1/4 Cup	capers, drained and chopped
1 Cup	carrot, peeled and chopped
1/4 Teaspoon	chili powder
2 Tablespoons	chopped fresh cilantro PLUS additional for garnish
2 Tablespoons	chopped green chilies
1-1/2 Cups	chopped sweet onion
3 Ounces	cilantro
1 Ounce	cilantro, chopped
8 Ounces	citrus vinaigrette
5 Ounces	clarified unsalted butter
2 Tablespoons	cold water
1-1/2 Teaspoons	cold water
1/3 Cup	cornstarch
1-1/4 Pounds	crimini or button mushrooms, sliced thin
1-1/2 Cups	cucumber, peeled, seeded, cut into 1/4-inch pieces
3 Tablespoons	dry white wine
3 Large	egg yolks
5 Large	eggs
3 Dozen	eggs
1 Cup	extra virgin olive oil
4 8-inch	flour tortillas, warmed
20 Medium	fresh asparagus spears, steamed, shocked and cut into pieces
1 Tablespoon	fresh basil, chopped
3/4 Cup	fresh cilantro, chopped
1/3-Pound	fresh crabmeat, picked over to remove shells
As needed	fresh fruit
1-1/4 Tablespoons	fresh ginger root, peeled and minced
1 Ounce	fresh lime juice
1 Tablespoon	fresh oregano, chopped
5 Pounds	fresh tangerines
6 Sprigs	fresh tarragon, leaves removed and reserved
3 Tablespoons	fresh thyme leaves OR 1 Tablespoon dried thyme
2 Tablespoons	fresh thyme, chopped
1 Teaspoon	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
3/4 Cup	freshly squeezed lime juice
1 Tablespoon	garlic, minced
2 Cloves	garlic, minced
As needed	grated Parmesan cheese
1/2 Cup	green onion, finely chopped
6	green onions, sliced thin
1 Tablespoon	ground red pepper (cayenne)
2 Tablespoons	hot pepper sauce such as Tabasco
1-1/2 Each	jalapeno pepper, seeded, finely chopped
2	jalapenos, seeded and small dice
2-1/2	lemons, juiced
4 Ounces	liquid celery
4 Ounces	liquid garlic
4 Ounces	liquid onion
1 Pound	mache, washed & dried
1 Ounce	Madeira
1-1/2 Quarts	mango, peeled, cut into 1/4-inch cubes
2 Large	mangos, peeled and medium dice
1/2 Cup	maple syrup
2-1/2 Cups	mayonnaise
1-1/2 Pints	mesquite chips
2-1/2 Pounds	MESQUITE SMOKED TURKEY BREAST, cut into julienne strips
1-2/3 Pounds	Muenster cheese, sliced into 1/2 ounce slices
1 Tablespoon	Old Bay Seasoning OR 1 ounce liquid crab boil
3 Tablespoons	olive oil
2 Tablespoons	olive oil
1	onion, medium dice
2/3 Cup	orange flavored liqueur
5 Gallons	peanut oil
To Taste	pepper
To Taste	pepper
1 Cup	pepper jack cheese, shredded
25 Squares	peppered focaccia
4 Ounces	pineappple, medium dice
1 Pound	red oak lettuce, washed & dried
1 Large	red onion, small dice
2	red onions, sliced into thin rings
1/2 Cup	roasted garlic puree
2	roasted sweet red peppers, seeded and coarse cut
2 Teaspoons	salt
1/2 Teaspoon	salt
2 Tablespoons	salt
	salt and freshly cracked black pepper
As needed	salt and freshly ground black pepper
To taste	salt and ground white pepper
To Taste	salt and pepper
	salt and white pepper
1 Medium	shallot, minced
3/4 Cups	sliced ripe olives, well drained
1 (7-Ounce) can	sweet corn niblets, drained
1/8 Teaspoon	Tabasco
3 Tablespoons	tarragon vinegar
1 Cup	tomato sauce
3 Cups	tomatoes, chopped
3 Pounds	TURKEY BACON, cooked and cooled
3/4 Pound	TURKEY BREAKFAST SAUSAGE LINKS
1 9-Pound	TURKEY BREAST
8 Pounds	TURKEY BREAST, scallopine sliced
3 1/3 Cups	TURKEY BROTH
5 4-Ounce	TURKEY CUTLETS
20 4 - 5 ounce	TURKEY CUTLETS, pounded to an even thickness
1/2 Cup	TURKEY STOCK
6 Pounds	TURKEY TENDERLOINS, skin removed
2 Tablespoons	unsalted butter
1/4 cup	unsalted butter
1/2 Cup	warm (not hot) clarified unsalted butter
2 Bunches	watercress, washed & 1/3 of lower stems removed
8	White peppercorns, lightly crushed
1 (10 to12 Pound)	WHOLE TURKEY, non self-basting