Amount	Ingredient
1 Quart	all-purpose flour
3 Medium	avocados, peeled & sliced into wedges
3 Cups	barbecue sauce
1/8 Teaspoon	bay leaf, ground
3	bay leaves
18 Ounces	black beans, dry
1/2 Tablespoon	black pepper
1/2 Teaspoon	black pepper, ground
2 Tablespoons	black peppercorns
1/4 Cup	blackened seasonings
As needed	blue corn tortilla strips
12 Ounces	butter substitute
3	carrots, rinsed
7 Ounces	celery, diced
3 Sticks	celery, rinsed
2 teaspoons	chili powder
2-1/2 Tablespoons	chili powder
As needed	cilantro leaves for garnish
1/4 cup	cilantro leaves, washed, dried and chopped
1 Cup	cilantro leaves, washed, dried and chopped
1 Cup	cilantro leaves, washed, dried and packed
1 Quart	cilantro leaves, washed, dried and packed
1/2 Bunch	cilantro, fresh
3 Pints	coconut milk
1/2 cup	coconut milk
2 Cups	coconut milk
1/4 Cup	cola soda
1 No. 10 can	cooked black beans, rinsed and drained
1 Tablespoon	coriander, ground
3 Quarts	corn niblets
6-1/2 Pounds	couscous, cooked
2 teaspoons	cumin
2-1/2 Tablespoons	cumin
2 Tablespoons	cumin seeds
1/2 Tablespoon	cumin, ground
1/2 Teaspoon	cumin, ground
2 tablespoons	curry powder
1/2 Cup	curry powder
1/2 Teaspoon	dried oregano leaves
1/2 Teaspoon	dried thyme leaves
1/4 Cup	dry roasted salted peanuts
1 Cup	dry roasted salted peanuts
1/2 Cup	dry sherry
1/2 Bunch	fresh cilantro
1 tablespoon	fresh lime juice
1/4 Cup	fresh lime juice
1/4 Cup	freshly squeezed lime juice
1 Cup	freshly squeezed lime juice
5 Pounds	frozen diced red potatoes
8 Cloves	garlic
2 Cloves	garlic
2 Tablespoons	garlic, minced
2 cloves	garlic, minced
1/3 Cup	garlic, minced
8 Cloves	garlic, minced
2 Cloves	garlic, peeled
2 Tablespoons	ginger, peeled and cut in chunks
2 Tablespoons	granulated sugar
1-1/4 Cups	green onion, chopped
7 Each	green onions, coarsely chopped
1/4 cup	honey
1 Cup	honey
As needed	hot oil for stir-fry
12 Each	jalapeno peppers, coarsely chopped
1 Large	jalapeno, seeds & membrane removed, minced
2 Tablespoons	lemon zest, grated
As needed	lime wedges for garnish
2 Tablespoons	liquid smoke
1 Pound	mesclun greens, washed and drained
As needed	non-stick vegetable spray
1 Tablespoon	nutmeg, freshly grated
1/2 Cup	olive oil
2 Cups	olive oil
1/4 cup	olive oil
4 ounces	olive oil
1 Cup	olive oil
12 Ounces	olive oil
7 Ounces	onion, diced
1 Cup	onions, diced
1-1/2 Quarts	onions, peeled and 3/8-inch dice
1/4 Bunch	parsley, rinsed
1/3 Cup	peanut oil
2 Pounds	poblano peppers, seeded and 3/8-inch dice
2-1/2 Pounds	PULLED TURKEY, 3/4-inch pieces
1/4 teaspoon	red pepper flakes
1 Teaspoon	red pepper flakes
1/4 Cup	rice wine vinegar
3 Quarts	Roma tomatoes, diced
3 Cups	salsa verde
3 Tablespoons	salt
	salt and black pepper
1/4 Cup	scallions, cut into chunks
1 Bunch	scallions, finely chopped
3/4 Cup	scallions, rough chop
As needed	scallions, thin sliced
15 Pounds	SMOKED TURKEY DRUMSTICKS, OR 10 POUNDS SMOKED TURKEY THIGHS
1-1/2 Pounds	soba noodles, dry
6 Pounds	soba noodles, dry
1-1/4 Cups	sour cream
As needed	sour cream, thinned
1/3 Cup	soy sauce
1 tablespoon	soy sauce
1/4 Cup	soy sauce
5 Pounds	sweet potatoes, peeled and 3/8-inch dice
1 Tablespoon	tamari soy sauce
1/4 Cup	tamari soy sauce
	Tangerine Vinaigrette
1 Each	tangerine, quartered
2 Each	tangerines, zested and juiced
1-2/3 Cups	tomato paste
2 Ounces	TURKEY BACON, cooked and crumbled
3/4 Cup	turkey base
8 Pounds	TURKEY BREAST, cut in 3/4-inch cubes
4-1/4 Quarts	TURKEY BROTH
1-1/2 pounds	TURKEY CUTLETS, cut into 1/2-inch strips
6 Pounds	TURKEY CUTLETS, cut into 1/2-inch strips
2 Pounds	TURKEY THIGHS
1 Pound	unsalted butter
4-1/2 Gallons	water
1/2 Cup	whole milk