Amount	Ingredient
1/2 Cup	annatto paste
12 Each	banana leaves, toasted and trimmed into 12 (8-inch) squares
2 Each	bay leaves
1/4 Teaspoon	black pepper
9 Pounds	button mushrooms, cleaned and sliced
1 Cup	carrot, peeled, julienned thin
2 Each	chipolte peppers
4 Ounces	clarified unsalted butter
3 Cups	diced roasted tomatoes, canned
6 Quarts	dry white wine
As needed	egg wash
As needed	fine bread crumbs
As needed	flour
1/2 Cup	fresh cilantro, chopped
1 Cup	fresh parsley, stemmed and chopped
1 Cup	fresh rosemary, stemmed and chopped
1 Cup	fresh thyme, stemmed and chopped
1/4 Cup	freshly squeezed lime juice
1/3 Cup	garlic, sliced
2 Cups	Granny Smith apples, julienned thin
1/2 cup	green onions, sliced
1/2 Cup	green onions, sliced
2 Cups	jicama, peeled, julienned thin
As needed	lemon wedges
2 Medium	lemons
1-1/2 Quarts	orange juice
9 Pounds	oyster mushrooms, cleaned and sliced
As needed	Parmesan cheese, grated
1 Large	red onion, cut into 1/4-inch thick rings
2 Cups	rice vinegar
1 Teaspoon	salt
To Taste	salt and black pepper
To taste	salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
9 Pounds	shiitake mushrooms, cleaned and sliced
1/4 Cup	sugar
42 Pounds	TURKEY COMBO ROAST, cooked and sliced 1-inch thick
4 Ounces	TURKEY CUTLET
2-1/4 Pounds	TURKEY THIGHS, boneless and skinless
6 Pounds	unsalted butter