Amount	Ingredient
2 Cups	1/4-inch dice green bell pepper
1 Quart	all-purpose flour
2 Tablespoons	Asian chili paste
3 Medium	avocados, peeled & sliced into wedges
3 Cups	barbecue sauce
1/2 Cup	basil, fresh
3	bay leaves
1/2 Tablespoon	black pepper
To Taste	black pepper, freshly ground
2 Tablespoons	black peppercorns
1/4 Cup	blackened seasonings
As needed	blue corn tortilla strips
12 Ounces	butter substitute
13 Ounces	butter substitute
2 Cups	buttermilk
1/4 Cup	canola oil
1 Teaspoon	canola oil
3	carrots, rinsed
1 Cup	catsup
1/2 Teaspoon (to taste)	cayenne pepper
1/4 Teaspoon	cayenne pepper
1-1/2 Pounds	celery
3 Sticks	celery, rinsed
2 teaspoons	chili powder
2 Tablespoons	chili powder
1/4 cup	cilantro leaves, washed, dried and chopped
1 Cup	cilantro leaves, washed, dried and packed
1/2 Bunch	cilantro, fresh
1 Bunch	cilantro, stems removed and chopped
3 Pints	coconut milk
1/2 cup	coconut milk
1/4 Cup	cola soda
1 No. 10 can	cooked black beans, rinsed and drained
1 Tablespoon	coriander, ground
3 Pounds	corn kernels, frozen
3 Quarts	corn niblets
6-1/2 Pounds	couscous, cooked
2 teaspoons	cumin
2 Tablespoons	cumin seeds
1/2 Tablespoon	cumin, ground
2 Tablespoons	cumin, ground
2 tablespoons	curry powder
1 15-Ounce can	diced tomatoes
1 Tablespoon	dried oregano, crumbled
1/4 Cup	dry roasted salted peanuts
2-1/2 Pounds	dry white beans -- Great Northern
6 Large	eggs, beaten
1/2 Teaspoon	five spice powder
10 Sprigs	flat leaf parsley
2 Tablespoons	flat leaf parsley, chopped
1/4 Cup	flat leaf parsley, chopped
As needed	flavored rice, cooked
2 Cups	flour
2 Teaspoons	fresh cilantro
1/2 Bunch	fresh cilantro
1/4 Cup	fresh cilantro, chopped
2 Teaspoons	fresh ginger, peeled and grated
1 Tablespoon	fresh gingerroot, peeled and minced
1 tablespoon	fresh lime juice
1/4 Cup	fresh lime juice
1 Tablespoon	fresh thyme leaves, lightly chopped
4 Tablespoons	fresh thyme, chopped
5 Pounds	frozen diced red potatoes
2 Cloves	garlic
10 Medium	garlic cloves, minced
2 Tablespoons	garlic, minced
1/3 Cup	garlic, minced
2 cloves	garlic, minced
1 Tablespoon	garlic, minced
4 Tablespoons	garlic, minced
2 Cloves	garlic, peeled
1 Clove	garlic, peeled & chopped
4 Cloves	garlic, peeled and chopped
2 Tablespoons	ginger, peeled and cut in chunks
2 Tablespoons	granulated sugar
1/2 Cup	green bell pepper, diced
18 Ounces	green chiles, diced
7 Each	green onions, coarsely chopped
1-1/2 Pounds	green pepper
1/4 Cup	ground black pepper
1 Teaspoon	ground black pepper
1/2 Teaspoon	ground cloves
5 Teaspoons	ground cumin seed
20 Pounds	GROUND TURKEY
1-1/2 Pounds	GROUND TURKEY
6-1/2 Pounds	GROUND TURKEY, lean or regular
3/4 Cup	half and half (optional)
1/4 cup	honey
1/3 Cup	honey mustard
2 Teaspoons	jalapeno chile, coarsely chopped
12 Each	jalapeno peppers, coarsely chopped
1 Large	jalapeno, seeds & membrane removed, minced
1 15-Ounce can	kidney beans, drained
1/2 Teaspoon	Kosher salt
1/2 Cup + 2 Tablespoons	kosher salt
To Taste	Kosher salt
1-1/2 Pounds	leeks
2 Tablespoons	lemon zest, grated
2	lemons, juiced
As needed	lettuce leaves
2 Tablespoons	liquid smoke
To taste	maple syrup
8 Slices	marbled rye bread
1 Pound	mesclun greens, washed and drained
2-1/2 Cups	Monterey Jack cheese, shredded
As needed	non-stick vegetable spray
1 Tablespoon	nutmeg, freshly grated
2-1/2 Tablespoons	olive oil
1/4 cup	olive oil
4 ounces	olive oil
1/2 Cup	olive oil
2 Cups	olive oil
5 Cups	onion, diced
1 Cup	onions, diced
1-1/2 Quarts	onions, peeled and 3/8-inch dice
1 Large	orange, well scrubbed, unpeeled and cut into 8 sections
1/2 Cup	oregano, fresh
2/3 Cup	parsley, fresh
1/4 Bunch	parsley, rinsed
1/3 Cup	peanut oil
	Pecan Butter
1/2 Cup	pecans, toasted and chopped
As needed	Pickle spears
2 Pounds	poblano peppers, seeded and 3/8-inch dice
As Needed	prepared salsa
3-3/4 Pounds	PULLED TURKEY, 3/4-inch diced
1/2 Cup	red bell pepper, diced
1/4 teaspoon	red pepper flakes
As needed	red ripe tomato slices, (thin slices)
1/2 Cup	reduced sodium soy sauce
1/4 Cup	rice wine vinegar
3/4 Pound	ROASTED TURKEY, sliced thin
3 Quarts	Roma tomatoes, diced
3 Cups	salsa verde
1-1/2 Teaspoons (to taste)	salt
3 Tablespoons	salt
1 Teaspoon	salt
	salt and black pepper
	salt and white pepper to taste
1/4 Cup	scallions, cut into chunks
1 Bunch	scallions, finely chopped
As needed	scallions, thin sliced
1 Tablespoon	sesame oil
2 Tablespoons	sesame seeds, toasted
3 Ounces weight	shallots, diced fine
4 Ounces	smoked Gouda cheese, cut in 1-ounce slices
15 Pounds	SMOKED TURKEY DRUMSTICKS, OR 10 POUNDS SMOKED TURKEY THIGHS
1-1/2 Pounds	soba noodles, dry
1-1/4 Cups	sour cream
As needed	sour cream, thinned
1 tablespoon	soy sauce
1/3 Cup	soy sauce
8 Cups	sticky rice, cooked
As needed	Sweet potato fries
5 Pounds	sweet potatoes, peeled and 3/8-inch dice
As needed	sweet red onion slices, (thin slices)
1 Tablespoon	tamari soy sauce
1/4 Cup	tamari soy sauce
	Tangerine Vinaigrette
1 Each	tangerine, quartered
2 Each	tangerines, zested and juiced
1 Large	tart red apples, unpeeled, cored and sliced thin
8 Ounces	tomato sauce
3/4 Cup	turkey base
5 Pounds	TURKEY BREAST
8 Pounds	TURKEY BREAST, cut in 3/4-inch cubes
1-1/2 pounds	TURKEY CUTLETS, cut into 1/2-inch strips
3-3/4 Quarts	TURKEY STOCK
4 Gallons	TURKEY STOCK
2 Pounds	TURKEY THIGHS
1/4 Cup	unsalted butter
4 Fluid Ounces	unsalted butter
1 Pound	unsalted butter
1 Cup	unsalted butter
1/4 Cup	unsalted butter, softened
1 Teaspoon	wasabi powder
As Needed	water
4-1/2 Gallons	water
3/4 Teaspoon (to taste)	white pepper, ground
2 Pounds	whole carrots, peeled and grated
2 Cups	whole cranberries, washed
1/2 Cup	whole milk
45	whole wheat rolls, split and toasted
As needed	wilted greens
1 Cup	yellow onion, diced
3 Pounds	yellow onions
2 Pounds	yellow onions, 1/4-inch dice