Amount	Ingredient
4 Cups	artichoke hearts
1-1/2 Tablespoons	brown sugar
1/4 Cup	capers, drained and chopped
1 Cup	carrot, peeled and chopped
1-1/2 Cups	chopped sweet onion
1-1/2 Cups	cucumber, peeled, seeded, cut into 1/4-inch pieces
3 Dozen	eggs
1 Tablespoon	fresh basil, chopped
3/4 Cup	fresh cilantro, chopped
1-1/4 Tablespoons	fresh ginger root, peeled and minced
1 Tablespoon	fresh oregano, chopped
2 Tablespoons	fresh thyme, chopped
1/4 Teaspoon	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
3/4 Cup	freshly squeezed lime juice
1 Tablespoon	garlic, minced
As needed	grated Parmesan cheese
1/2 Cup	green onion, finely chopped
1 Tablespoon	ground red pepper (cayenne)
2 Tablespoons	hot pepper sauce such as Tabasco
1-1/2 Each	jalapeno pepper, seeded, finely chopped
2-1/2	lemons, juiced
4 Ounces	liquid celery
4 Ounces	liquid garlic
4 Ounces	liquid onion
1 Ounce	Madeira
1-1/2 Quarts	mango, peeled, cut into 1/4-inch cubes
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
2 Tablespoons	olive oil
5 Gallons	peanut oil
To Taste	pepper
To Taste	pepper
25 Squares	peppered focaccia
2	red onions, sliced into thin rings
1/2 Cup	roasted garlic puree
2 Teaspoons	salt
1/2 Teaspoon	salt
2 Tablespoons	salt
	salt and freshly cracked black pepper
	salt and white pepper
3/4 Cups	sliced ripe olives, well drained
1/8 Teaspoon	Tabasco
1 Cup	tomato sauce
3 Cups	tomatoes, chopped
3 Pounds	TURKEY BACON, cooked and cooled
1 9-Pound	TURKEY BREAST
6 Pounds	TURKEY TENDERLOINS, skin removed
1/4 cup	unsalted butter
2 Bunches	watercress, washed & 1/3 of lower stems removed
1 (10 to12 Pound)	WHOLE TURKEY, non self-basting