Amount	Ingredient
1 Ounce	Alaskan king crabmeat
1/4 Cup	all-purpose flour
1 Pound	Andouille sausage
1-1/2 Cups	apple cider
1 Cup	apple cider
1/4 Cup	apple cider
1 Cup	apple cider
1/3 Cup	apple vinegar
3/4 Cup	apricot jam
4 Cups	artichoke hearts
4 Medium	asparagus spears, steamed, shocked & cut into pieces
As needed	assorted vegetables, cut in cubes
1 Each	avocado, medium dice
3 Small heads	baby bok choy quartered
2/3 Cup	balsamic vinegar
4	bay leaves
3 Ounces	bearnaise sauce
1/3 Cup	bias cut green onions
1 Cup	black beans, cooked, rinsed and drained
1/2 Teaspoon	black pepper
1/2 Teaspoon	black pepper, freshly ground
1 Teaspoon	black pepper, freshly ground
5 Pounds	BONE IN TURKEY, separated into thigh, leg and breast
1 1-1/2 Ppounds	BONELESS TURKEY BREAST HALF, skin removed
1 Pound	broccoli, stems and florets, cut into 1/2-inch pieces
3 Ounces	brown sugar
7 Ounces	butter substitute for broiling
32 Ounces	canned plum tomatoes
2 Tablespoons	canola oil
1 Tablespoon	canola oil
1 Cup	carrot, peeled and chopped
6 ounces (or 3 cups)	carrots, cut into julienne strips
2 Medium	carrots, peeled and finely chopped
12 Ounces	carrots, peeled, cut into 1/4-x 1/4- x 1-inch pieces
2 (12-inch) Squares	caul fat (lace fat)
1-1/2 Tablespoons	cayenne pepper
1/4 Teaspoon	cayenne pepper
1 Tablespoon	cayenne pepper
2 Medium	celery stalks, thinly sliced
1 Cup	celery, chopped
1/2 Bunch	celery, washed, rough chop, 1/2"
4 Ounces	chanterelle mushrooms, cleaned and chopped
4 Ounces	chestnuts, peeled and chopped
As needed	chiffonade parsley
3 Tablespoons	chile powder
1-1/2 Teaspoons	chili powder
1 Tablespoon	chopped fresh basil
1/3 Cup	chopped fresh cilantro
3 Tablespoons	chopped fresh parsley
2 Tablespoons	chopped fresh rosemary
1-1/2 Cups	chopped sweet onion
1 Ounce	cider vinegar
1 Cup	cilantro leaves, finely chopped, packed
1 Ounce	clarified butter
1	Clove garlic, minced
2 Cups	coarse grain Dijon mustard
2 tablespoon	cold unsalted butter, cut into bits
1/2 Cup	cold water
As Needed	cold water
2 Cups	cooked rice
2-1/4 Pounds	COOKED TURKEY BREAST, sliced thin
1 Cup	COOKED TURKEY, finely chopped
1/2 Cup	corn tortilla chips
1/3 Cup	cornstarch
3 Cups	creamy peanut butter
1-1/4 Pounds	crimini or button mushrooms, sliced thin
7-1/2 Cups	crushed tomatoes
2 Tablespoons	dark sesame oil
1-1/2 Gallons	DARK TURKEY STOCK
3 Tablespoons	diced fresh parsley
1/4 Cup	diced garlic
1/2 Cup	diced roasted red peppers, preferably piquillos
10 Ounces	dried apricots, soaked to soften
1/4 Cup	dried basil
1 Tablespoon	dried basil
1 Tablespoon	dried basil, crumbled
1/2 Cup	dried Italian bread crumbs
1/2-Ounce	dried mushroom pieces
1 Teaspoon	dried oregano
1 Teaspoon	dried oregano
1 Teaspoon	dried oregano
1 Tablespoon	dried oregano
1 Tablespoon	dried oregano
1 Teaspoon	dried oregano
2 Teaspoons	dried oregano, crumbled
1/2 Teaspoon	dried sage
2 Tablespoons	dried thyme
1 Teaspoon	dried thyme
2 Ounces	dry angel hair pasta
3 Cups	dry bread crumbs
1-1/2 Teaspoons	dry mustard
1 Teaspoon	dry thyme
1 Cup	dry white wine
1	Dungeness crab, par cooked
4 Large	egg whites
1 Large	egg, beaten
3 Dozen	eggs
3 Large	eggs, beaten
10	eggs, lightly beaten
6 Large	eggs, well beaten
1/2 Cup	filé powder (ground sassafras root)
1 teaspoon	finely grated fresh lemon zest
1 teaspoon	finely grated fresh orange zest
1/2 Cup	firmly packed brown sugar
1-1/2 Gallons	fish fume
As needed	flour
2 Tablespoons	flour
1 to 2 Tablespoons	flour
4 8-inch	flour tortillas* (See Note #4)
1 Tablespoon	fresh basil, chopped
4-1/2 Cups	fresh bean sprouts
2 Cups	fresh bread crumbs
1 Bunch	fresh cilantro sprigs
1/4 Cup	fresh cilantro, chopped
As needed	fresh fruit salad, accompaniment
3 Cloves	fresh garlic, minced
2 Tablespoons	fresh garlic, minced
2 Cloves	fresh garlic, peeled
1 Tablespoon	fresh ginger, peeled and grated
1/2 Ounce	fresh gingerroot, peeled and rough chop
3 Tablespoons	fresh Italian parsley, fine diced
1 Cup	fresh lemon juice
1/4 Cup	fresh lime juice
2 Tablespoons	fresh lime juice
10 Ounces	fresh mushrooms, sliced thin
1 Tablespoon	fresh oregano, chopped
1/4 Cup	fresh parsley, chopped
1/4 Cup	fresh parsley, chopped
2 Teaspoons	fresh sage leaves
1 Teaspoon	fresh sage, chopped
6 Ounces	fresh spinach, thoroughly washed & roughly chopped
5 Pounds	fresh tangerines
1 Tablespoon	fresh thyme
As needed	fresh thyme
1 Teaspoon	fresh thyme
2 Tablespoons	fresh thyme leaves
3 Tablespoons	fresh thyme leaves OR 1 Tablespoon dried thyme
3 Pounds	fresh vegetables, steamed
1 Pinch	freshly grated nutmeg
1/4 Teaspoon	freshly grated nutmeg
1 Teaspoon	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
To Taste	freshly ground black pepper
	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
1/4 Teaspoon	freshly ground nutmeg
As needed	fried leeks
1 Cup	frozen corn, uncooked, thawed and drained
3 to 4 Cups	garlic mashed potatoes
1/2 Teaspoon	garlic powder
1 Teaspoon	garlic powder
1 Clove	garlic, crushed
3 Cloves	garlic, crushed
1 Head	garlic, cut in half
6 Cloves	garlic, fine dice
1 Teaspoon	garlic, minced
2 Cloves	garlic, minced
1 Tablespoon	garlic, minced
1/4 Cup	garlic, minced
1/3 Cup	garlic, minced
1 Clove	garlic, peeled and cut in half
1/4 Pound	golden raisins
1/2 Cup	granulated sugar
1/2 Cup	grated Parmesan cheese
As needed	grated Parmesan cheese
2 Heads	green leaf lettuce, washed, dried and chilled
2	green onions, minced
6	green onions, sliced thin
8 Ounces	grilled or roasted red peppers and onions
2 Teaspoons	ground black pepper
1/2 Teaspoon	ground cinnamon
1 Teaspoon	ground cinnamon
1/4 Teaspoon	ground cloves
1-1/2 Tablespoons	ground cumin
1/4 Teaspoon	ground mace
1-1/2 Tablespoons	ground paprika
1/3 Pound	ground pork
1 Tablespoon	ground red pepper (cayenne)
2 Pounds	GROUND TURKEY
1/3 Pound	GROUND TURKEY
1-1/2 Pounds	GROUND TURKEY
4 Ounces	GROUND TURKEY
10 Pounds	GROUND TURKEY
2 Teaspoons	ground white pepper
1/4 Cup	heavy cream
1/4 Cup	heavy cream
1-1/2 Cups	heavy mayonnaise
8 Ounces	herb-flavored soft spreadable cheese, room temperature
3 Cups, divided	high gluten flour
1-1/2 Cups	Hoisin sauce
2 Tablespoons	honey mustard
2 Tablespoons	hot pepper sauce such as Tabasco
1 Tablespoon	Italian seasoning
1 Medium	jalapeno pepper, seeded and chopped
3 Tablespoons	jalapenos, canned and minced
4	jalapenos, cut in half
1/2 lime,	juiced
27	Kaiser buns, split
1 Teaspoon	kosher salt
1/3 Cup	Kosher salt
To taste	kosher salt and white pepper
To taste	kosher salt and white pepper
6	Lasagna noodles
24 Each or 21 Ounces	lasagna noodles, dry
2 Ounces	leaf lettuce, washed, dried and chilled
1	lemon, zested and juiced
1-1/4 Cups	light Mexican beer
4 Ounces	liquid celery
4 Ounces	liquid garlic
4 Ounces	liquid onion
2 Tablespoons	mango chutney, chopped
2 Tablespoons	maple syrup
1 Tablespoon	margarine
4 Pounds	mashed potatoes
1/2 Cup	mayonnaise
1 Cup	mayonnaise
2-1/2 Pounds	MESQUITE SMOKED TURKEY BREAST, cut into julienne strips
3 Tablespoons	minced fresh garlic
1 Teaspoon	minced fresh garlic
1 Teaspoon	minced fresh garlic
6 Cups	mixed salad greens, such as romaine, iceberg & spinach, cut & tossed
1/2 Pound	Monterey Jack cheese, grated
1 Cup	Monterey Jack cheese, shredded
12 Ounces	Mozzarella cheese, part skim, shredded
8 Ounces	Mozzarella cheese, part-skim, shredded
1/2 Pound	mushrooms, cleaned and sliced
2 Ounces	Napa cabbage, thinly sliced
As needed	Non-stick vegetable cooking spray
2 Teaspoons	Nyora chilis, finely ground
As needed	oil
1-1/2 Pounds	okra, sliced 1/2 inch
3 Cups	okra, sliced 1/2 inch
1 Tablespoon	Old Bay Seasoning OR 1 ounce liquid crab boil
2 Tablespoons	olive oil
3/4 Cup	olive oil
1 Tablespoon	olive oil
3 Tablespoons	olive oil
2 Tablespoons	olive oil
As needed	olive oil
2 Tablespoons	olive oil
2/3 Cup	olive oil
2 Tablespoons	olive oil
2 Tablespoons	olive oil
3 Tablespoons	olive oil
2 Ounces	onion, chopped
1 Cup	onion, chopped
1 Medium	onion, chopped medium dice
1 Pound	onion, diced
1/2 Cup	onion, diced small
1 Medium	onion, medium dice
10	onions, rough chop, 1/2"
2 Pounds	onions, thinly sliced
2/3 Cup	orange flavored liqueur
1/4 Cup	orange juice
2 Tablespoons	orange juice
1-1/2 Pounds	OVEN ROASTED TURKEY BREAST, cut into julienne strips
1-10-Ounce	package frozen spinach, well drained
1 Cup	panko breadcrumbs
2-1/2 Ounces	Parmesan cheese, grated
	Pastry for 2-crust 9-inch pie
5 Gallons	peanut oil
2 Cups	peanut oil
3/4 Cup	peanuts, chopped
2-1/4 Cups	peanuts, finely chopped
1/4 Cup	pecan pieces, toasted
1 Gallon (about 15 peppers), divided	peppers, red, yellow, & green, rough chop, 1/2"
As needed	pickle slices
2 Cups	plain croutons
6	poblanos, 1/2 inch dice
2 Pounds	PULLED TURKEY, cut into 3/4-inch pieces
1 Tablespoon	pureed chipotle in adobo sauce
24 Slices	raisin bread
1/2 Cup	red onion, small dice
As needed	red pepper brunoise
1/4 Cup	reduced sodium chicken bouillon
1 Tablespoon	reduced-sodium soy sauce
16 Ounces	Ricotta cheese
32 Ounces	Ricotta cheese
1/4 Cup	roasted red peppers, well drained and chopped fine
12	Roma tomatoes, quartered
As needed	rosemary sprigs for garnish
2 Tablespoons	roux
1/2 Teaspoon	salt
1 Teaspoon	salt
1-1/2 Teaspoons	salt
1/2 Teaspoon	salt
	salt
1/4 Teaspoon	salt
2 Tablespoons	salt
1/8 Teaspoon	salt
2 Teaspoons	salt
1/2 Teaspoon	salt
To Taste	salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
As needed	Salt and freshly ground black pepper
As needed	salt and freshly ground black pepper
To taste	salt and freshly ground pepper
4 Each	sandwich rolls, prefer focaccia or ciabatta roll
1 Bunch	scallions, sliced
1 Medium	serrano chili, seeded
1 Teaspoon	sesame oil
1/3 Cup	sesame oil
3 Tablespoons	sesame seeds, toasted
2	shallots, fine dice
2 Tablespoons	shallots, thinly sliced
2 Cups	shredded Mozzarella cheese, DIVIDED
4 Ounces	skim milk
3/4 Cups	sliced ripe olives, well drained
8	Slices Pepper Jack cheese
8	Slices red ripe tomato
2 Each	smoked ham hocks
12 Ounces	SMOKED TURKEY BREAST SLICES
3 Tablespoons	smokey Spanish paprika
1 Cup	sour cream
1/3 Cup	soy sauce
1 Teaspoon	sugar
2 Teaspoons	sugar
1 Teaspoon	sugar
2 Tablespoons	sugar
1 Pound	sweet potatoes, cooked, peeled and sliced 1/4-inch thick
1/2 Pound	Swiss cheese, grated
6 to 8 Large	tart apples (A combination of tart apples provides the best flavor)
2 Medium	tart apples, peeled, cored and cut in thin wedges
1/2 Cup	tart apples, peeled, cored and diced
1/2 Cup	tart, crisp apple, peeled and diced small
3 Cups	thyme candied carrots
9 Ounces	tomato paste
1 Cup	tomato sauce
As needed	tomato wedges
3 Cups	tomatoes, chopped
2 Cups	tomatoes, diced
2 Cups	tomatoes, medium dice and seeded
4-6	tomatoes, thinly sliced
4 Slices	TURKEY BACON, cut into 1-inch pieces
1/2 Pound	TURKEY BREAKFAST SAUSAGE, cooked
25 4 ounces each	TURKEY BREAST CUTLET
3 1/3 Cups	TURKEY BROTH
2 Quarts	TURKEY BROTH or low-sodium chicken broth
3/4 Cup	TURKEY BROTH or water
4 Ounces	TURKEY CUTLET
4 6-Ounce	TURKEY CUTLETS
30 4-Ounce	TURKEY CUTLETS
20 4 - 5 ounce	TURKEY CUTLETS, pounded to an even thickness
1/2 Pound	TURKEY HAM, cut into 3/4-inch cubes
1/2 Pound	TURKEY KIELBASA or SMOKED TURKEY SAUSAGE, cut into 1/2-inch slices
1 Tablespoon	TURKEY OR CHICKEN BASE
1/2 Cup	TURKEY STOCK
2-1/2 Cups	TURKEY STOCK
3 Quarts	TURKEY STOCK or low-sodium poultry stock
2 Pounds	TURKEY TENDERLOINS
2 (2-Pound)	TURKEY THIGHS (skin on, bone-in)
4-1/2 Cups	udon noodles
1/3 Cup	unsalted butter
1/4 Cup	unsalted butter
1/4 cup	unsalted butter
2 Tablespoons	unsalted butter
1 Tablespoon	unsalted butter, softened
1-1/2 Cups	water
4 4-Ounce	WHITE MEAT TURKEY BURGERS
1 Cup	white wine vinegar
3 Cups	whole milk
1 (10 to12 Pound)	WHOLE TURKEY, non self-basting
12-pound	WHOLE TURKEY, thawed if frozen
1 Package (4 ounces)	wild rice, cooked according to package directions
4 Ounces	yellow onion, minced