Amount	Ingredient
1 Cup	Arborio rice
1/4 Each	avocado, sliced and fanned
1/4 Cup	baby greens, washed, dried and chilled
1/2 Ounce	balsamic dressing
To Taste	black pepper, freshly ground
1 Tablespoon	brandy
As needed	butter, melted
2 Cups	buttermilk
1/4 Cup	canola oil
2 Medium	carrots, roughly chopped
2 Tablespoons	cayenne
1/8 Teaspoon	cayenne pepper
1/4 Teaspoon	cayenne pepper
1/2 Teaspoon	cayenne pepper
4 Teaspoons	cayenne pepper
1/2 Cup	celery, finely chopped
3 Cups	celery, medium dice
1 Stalk	celery, roughly chopped
1 Tablespoon	chili powder
2 Tablespoons	chopped fresh parsley
1/2 Loaf	ciabatta bread
3 Quarts	commercial grade mayonnaise, divided
As needed	cranberry sourdough bread
1 Quart	cream
1/4 Teaspoon	dried marjoram
1 Teaspoon	dried oregano
4 Teaspoons	dried oregano leaves
4 Teaspoons	dried oregano leaves
1/2 Teaspoon	dried thyme leaves
1/2 Cup	dry white wine
1	egg, beaten
1	egg, slightly beaten
4-1/2 Tablespoons	extra virgin olive oil
2 Pounds	Feta cheese, crumbled
1/4 Cup	finely chopped onion
10 Sprigs	flat leaf parsley
1/4 Cup	flat leaf parsley, chopped
2 Tablespoons	flat leaf parsley, chopped
As needed	flavored rice, cooked
3 Tablespoons	flour
2 Cups	flour
2-1/2 Cups	French bread, day old and cut into 1/2-inch cubes
2 Teaspoons	fresh cilantro, chopped
2 Teaspoons	fresh ginger, grated
To Taste	fresh lemon juice
2 Tablespoons	fresh lemon zest, minced
1/4 Pound	fresh mushrooms, finely chopped
2 Teaspoons	fresh sage leaves
2 Tablespoons	fresh thyme leaves
1 Tablespoon	fresh thyme leaves, lightly chopped
2 Teaspoons	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
1 Cup	frozen peas, thawed
4 Teaspoons	garlic, minced
1 Tablespoon	garlic, minced
3 Tablespoons	garlic, minced
6 Cloves	garlic, minced
1 Clove	garlic, peeled & chopped
4 Cloves	garlic, peeled and chopped
2 Cloves	garlic, peeled and minced
1-1/2 Tablespoons	grapeseed oil
1 Teaspoon	ground coriander
1 Teaspoon	ground cumin
1/3 Pound	ground pork
1/3 Pound	GROUND TURKEY
3 Pounds	GROUND TURKEY
2 Cups	hazelnuts, toasted and chopped
1/4 Cup	hot peppers, seeded and finely minced
2 Teaspoons	jalapeno chile, chopped
2 Medium	jalapeno chiles, seeded and finely chopped
2 Cups	kalamata olives, pitted & chopped
To Taste	Kosher salt
1/2 Teaspoon	Kosher salt
As needed	lemon zest
2	lemons, juiced
To Taste	maple syrup
1 Tablespoon	margarine
2 Tablespoons	margarine
1 teaspoon	minced garlic
2 Slices	Mozzarella cheese
1 Can (8 ounces)	mushroom stems and pieces, drained
1/2 Cup	olive oil
1/2 Cup	olive oil
2 Tablespoons	olive oil, DIVIDED USE
1/4 Cup	onion, chopped
1/2 Cup	onion, diced small
1 Cup	onion, thinly sliced
1-1/2 Cups	onions, finely chopped
1-1/2 Medium	onions, peeled and roughly chopped
1 Large	orange
As needed	oregano sprigs, washed & dried
6 Ounces	OVEN ROASTED TURKEY BREAST, thinly sliced
1/4 Cup	Parmesan cheese, grated
5-6 Gallons	peanut oil
	Pecan Butter
1/2 Cup	pecans, toasted and chopped
1/2 Cup	pecans, toasted and chopped
2 Tablespoons	pesto mayonnaise
2 Tablespoons	Pesto sauce
48 Sheets	phyllo dough
1/4 Cup	pine nuts, toasted
3 Slices	red ripe tomato
1 Package (9.5 ounces)	refrigerator pastry squares
3 Cups	sage leaves, stemmed and washed
2 Quarts	salad oil
4 Teaspoons	salt
To Taste	salt
To Taste	salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
4 Teaspoons	sea salt
2 Tablespoons	sea salt
3 Medium	shallots, peeled and cut into 1/4-inch dice
1/2 Cup	skim milk
1 Pound	SMOKED TURKEY SAUSAGE, chopped
2 Cups	spinach, chopped & lightly packed
1/2 Cup	sun-dried tomatoes, minced
1/2 Cup	tart, crisp apple, peeled and diced small
1 Gallon	tomatoes with juices, chopped
2 Pieces	TURKEY BACON, cooked
1 9-Pound	TURKEY BREAST
5 Pounds	TURKEY BREAST
1 Cup	TURKEY BROTH
3 Cups	turkey broth or canned reduced-sodium chicken broth, heated
5 Ounces	TURKEY HAM, shaved and cut into 1/2-inch strips
8 ounces	TURKEY HAM, thinly sliced
1 Cup	turkey pan roasting pan sauce
3 Cups	TURKEY STOCK
1/2 Pound	TURKEY TENDERLOINS, skin removed
1 Cup	unsalted butter
1/4 Cup	unsalted butter
1/2 Cup	unsalted butter
1 Cup	veal demi-glace
2/3 Cup	vegetable oil
1 Cup	whole cranberries
12 Pound	WHOLE TURKEY, fresh
2 12-Pound	WHOLE TURKEYS, rinsed and patted dry
As needed	wilted greens
1/4 Cup	Worcestershire sauce