Amount	Ingredient
10-Ounces	alfalfa sprouts, cleaned
1/3 Cup	all purpose flour
As needed	all purpose flour
2 Cups	all purpose flour
3 Tablespoons	all-purpose flour
3 Cups	all-purpose flour
1/2 Cup	alphabet pasta
1 Ounce	apple cider vinegar
1/4 Cup	apple juice
1/3 Cup	apricot preserves
1/2 Cup	apricot preserves
2 Tablespoons	Asian chili paste
1 Pound	assorted mushrooms (shiitake, oyster & chanterelle), cleaned and trimmed
1 (10-Ounce)	bag fresh spinach leaves, washed, drained & stems removed
1 Teaspoon	balsamic vinegar
1 Large	bay leaf
1 Small	bay leaf
4	bay leaves
2 Large	bay leaves
2	bay leaves
2	bay leaves
3	Bay leaves
2 Teaspoons	bay leaves, ground
1 Ounce	BBQ Coffee Glaze
1 Medium	bell pepper, seeds removed and chopped
3 Tablespoons	black pepper
2 Tablespoons	black pepper
1/4 Teaspoon	black pepper
1/2 Teaspoon	black pepper, coarse grind
1 Teaspoon	black peppercorns
10 each	black peppercorns
10	black peppercorns
2 Tablespoons	black peppercorns
2 Tablespoons	boiling water
1 (5-6 Pound)	BONE-IN TURKEY BREAST
1 (2-1/2 Pounds)	BONE-IN TURKEY BREAST HALF
2 Pounds	BONELESS SKINLESS TURKEY THIGHS
9-10 Pound	BONELESS TURKEY BREAST
1-1/2 pounds	BONELESS TURKEY BREAST, cut into 1-inch cubes
1-1/2 Pounds	BONELESS TURKEY BREAST, cut into bite-sized pieces
1 (4 Pound)	BONLESS TURKEY BREAST, skin on, with 2 halves cut apart and netting removed
3/4 Cup	bourbon
2 Tablespoons	brown sugar
3 Tablespoons	brown sugar
1/4 Cup	brown sugar
1 small	bunch red-leaf lettuce, thinly sliced
2 Tablespoons	butter
1 Tablespoon	butter
As needed	butter lettuce leaves, washed, drained and chilled
3 Ounces	butter substitute for broiling
1 pound	butternut squash (1 small), peeled and cut into 1/2-inch pieces
1/2 Pound	button mushrooms, cleaned and halved
1-1/2 Pounds	button mushrooms, cleaned and sliced
9 Pounds	button mushrooms, cleaned and sliced
5 Cups	button mushrooms, sliced thin
1 (19-Ounce)	can cannellini beans, drained and rinsed
1 15-ounce	can chick peas, drained & rinsed
1 (10-Ounce)	can creamed corn
1 (14-1/2-Ounce)	can diced tomatoes, undrained
1 14 1/2-ounce	can reduced-sodium, fat-free chicken broth
1 (10-Ounce)	can whole corn
1 Tablespoon	canola oil
1 Teaspoon	canola oil
1/4 Cup	canola oil
As needed	canola oil
2 ounces	canola oil, for carmelizing
3/4 Cup	carrot, chopped
1 Cup	carrot, coarsely chopped
1 Large	carrot, large dice
1 Large	carrot, peeled and cut into 1/4-inch spears, about 6 pieces
1 Medium	carrot, thickly sliced
2 Medium	carrots, coarsely chopped
2 medium	carrots, peeled and cut into 1/2-inch pieces
3 Cups	carrots, peeled and diced
2 Medium	carrots, peeled and small dice
6 Medium	carrots, peeled and thinly sliced
2 Medium	carrots, peeled, cut into 2-inch pieces
4 Large	carrots, thickly sliced
1 Cup	catsup
1 Tablespoon	cayenne pepper
1/4 Teaspoon	cayenne pepper
1 Medium	celery rib, thickly sliced
2	celery ribs, peeled, cut into 2-inch pieces
1 Medium	celery stalk, small dice
2 Each	celery stalks, thinly sliced diagonally
1/2 Cup	celery, chopped
3 Cups	celery, chopped
3/4 Cup	celery, chopped
1 Cup	celery, chopped
1 Cup	celery, cut into 1/4-inch cubes
3 Cups	celery, diced
1-1/2 Cups	celery, minced
1 Stalk	celery, thickly sliced
3/4 Cup	champagne vinegar
2 Tablespoons	Chardonnay
1/2 Cup	cherry preserves
8	cherry tomatoes
12 to 16	cherry tomatoes, cut in half
1 Teaspoon	chili powder
4 Teaspoons	chili powder
1/4 Cup	chili powder
2 Tablespoons	chili powder
1 Teaspoon	chili powder
1 Teaspoon	chili powder
1/4 Cup	chili sauce
2-1/2 Pounds	Chinese cabbage, cut into 1/2-inch slices
1-1/2 Cups	chipotle peppers
2	chipotle peppers, rehydrated, stemmed & seeded
3 Cups	chopped celery
2 Ounces	chopped fresh basil
1-1/2 Teaspoons	chopped fresh basil or 1/2 Teaspoon dried basil leaves
1 Tablespoon	chopped fresh cilantro
1/4 Cup	chopped fresh cilantro
1/2 Cup	chopped fresh cilantro
1 Ounce	chopped fresh oregano
1-1/2 Teaspoons	chopped fresh oregano or 1/2 Teaspoon dried oregano leaves
1 Tablespoon	chopped fresh parsley
1-1/2 Teaspoons	chopped fresh thyme or 1/2 Teaspoon dried thyme leaves
1 4-Ounce Can	chopped mild green chilies
1 Cup	chopped onion
1 Cup	chopped onion
1/2 Cup	chopped onion
1/2 Cup	chopped onion
1 Tablespoon	chopped parsley
As needed	chopped parsley
2 Tablespoons	chopped pecans
4 Fluid ounces	cider vinegar
3 Tablespoons	cider vinegar
1-1/2 Cups	cilantro, chopped and packed
1 Ounce	clarified butter
5 Ounces	clarified unsalted butter
1/3+ Cup	clarified unsalted butter
1 Cup	clarified unsalted butter, warm
2 Pounds	coarse GROUND TURKEY (preferred dark meat mixture)
1 Teaspoon	coarse salt
	coarsely ground black pepper
2 Teaspoons	coarsely ground pepper
5 Cups	coarsley crumbled prepared cornbread
8 Ounces	coconut milk
2 Tablespoons	cold water
7 Fluid ounces	cold water
8 Cups	cold water
1-1/2 Teaspoons	cold water
1 Gallon	cold water
1 Tablespoon	cold water
2 Tablespoons	cold water
3 Gallons	cold water
1 Can (10-1/2 ounces)	condensed French onion soup
4 #10 Cans	cooked black beans, drained
1/2 Cup	cooked green peas
As needed	cooked linguine
2-1/2 Cups	COOKED TURKEY BREAST, skin removed, chopped
8 Ounces	COOKED TURKEY, chopped
1 Pound	COOKED TURKEY, cubed
3 Cups	COOKED TURKEY, cubed
2 Cups	COOKED TURKEY, cut into 1/2-inch cubes
2 Cups	COOKED TURKEY, cut into 1/2-inch cubes
3 Pounds	COOKED TURKEY, diced
1 Quart	cooked white rice
1/2 Teaspoon	coriander
2 Packages (8 ounces each)	cornbread stuffing mix
4 Ounces	cornbread stuffing, prepared and baked
4 Cups	cornbread, crumbled
3-1/2 Tablespoons	cornstarch
1 Tablespoon	cornstarch
1 Teaspoon	cornstarch
2 Tablespoons	cornstarch
6 servings	couscous
As needed	cranberry ketchup
8 Tablespoons	cranberry sauce
2 Pounds	crawfish meat, cooked
1/2 Cup	cream
1/4 Cup	cream cheese, softened
1 Can (8 ounces)	crushed pineapple
1/3 Cup	crushed pineapple with juice
1/3 Cup	crushed pineapple, well drained
1/4 Teaspoon	crushed red pepper flakes
4 #10 Cans	crushed whole tomatoes
1 Small	cucumber, finely chopped
2	cucumbers, peeled, seeded and cut into strips
4 to 5 Tablespoons	curry powder
3/4 Cup	dark roasted sesame oil
3 Tablespoons	dark sesame oil
1 Gallon	dark stout beer
3 Cups	diced celery
2 Cups	diced sweet onion
1 (15-Ounce) can	diced tomatoes
1 Tablespoon	Dijon mustard
1/2 Cup	Dijon mustard
1 Teaspoon	Dijon mustard
1/3 to 1/2 cup	Dijon mustard dressing, commercial or homemade*
1-1/2 Ounces or 3 Medium	dried ancho chiles, stemmed and seeded
8 Slices	dried bread, cubed
2 Ounces	dried cranberries
1 Tablespoon	dried herbes de Provence
1 Tablespoon	dried herbes de Provence
3 Ounces or 6 Medium	dried mulato chiles, stemmed and seeded
3 Ounces	dried mushrooms
1/2 Teaspoon	dried oregano
1/2 Teaspoon	dried oregano
1 Teaspoon	dried oregano leaves
1 Tablespoon	dried oregano leaves
1-1/2 Ounces or 5 Medium	dried pasilla chiles, stemmed and seeded
2 Ounces	dried porcini, reconstituted in cool water & cleaned
1 teaspoon	dried rosemary
1 Teaspoon	dried rosemary, crushed
1-1/2 Teaspoons	dried sage leaves
1/2 Teaspoon	dried thyme
1 teaspoon	dried thyme
1-1/2 Teaspoons	dried thyme leaves
1/2 Cup	Driscoll's raspberries
2 Cups	Driscoll's strawberries, hulled and chopped
1/2 Cup	dry bread crumbs
6 Cups	dry bread crumbs
1 .6-Oz. Packet	dry herb Italian salad dressing mix
1/2 bottle	dry Italian white wine
1 Tablespoon	dry mustard
2 Tablespoons	dry sherry
1/3 Cup	dry sherry (good quality)
1 Pint	dry white wine
½ Cup	dry white wine
6 Quarts	dry white wine
1-1/2 Cups	dry white wine
3 Tablespoons	dry white wine
1/4 Cup	dry white wine or sherry
1/2 Cup	dry white wine such as Sauvignon Blanc or dry Riesling
1/2 Cup	Earth Balance margarine (parve butter substitute)
2 Each	egg whites
2 Large	egg yolks
3 Large	egg yolks
2	egg yolks
1	Egg, beaten
1 Large	egg, lightly beaten
1	egg, slightly beaten
1 Large	egg, slightly beaten
4 Large	eggs
4 Large	eggs
2	eggs
2 Large	eggs, beaten for egg wash
3 Large	eggs, beaten for egg wash
20 Ounces	enchilada sauce
15	English muffins
4	English muffins, coarsely crumbled
1/2 Pound	extra fine French beans
1-1/4 Pounds	EXTRA LEAN GROUND TURKEY
4 Tablespoon	extra virgin olive oil
1 Tablespoon	extra virgin olive oil
1 Cup	extra-virgin olive oil
3 Tablespoons	fat from poultry drippings
1/4 Cup	fat-free mayonnaise
4 Teaspoons	fennel seeds, toasted and crushed
2 Cups	fennel, diced
1/4 Cup	Feta cheese, crumbled
2 Teaspoons	filé powder
3 Tablespoons	finely chopped fresh cilantro
3 Tablespoons	finely chopped green onions
1 Slice	firm white bread, darkly toasted and broken into several pieces
2 Cups	firmly packed fresh spinach leaves
1 Tablespoon	first cold press olive oil
1/2 Teaspoon	five spice powder
3 Tablespoons	flour
2 Cups	flour
2 Tablespoons	flour
1/4 Cup	flour
10 8-inch	flour tortillas
12 Large	flour tortillas
4 (8 to 10-inch)	Flour tortillas
6 (10-inch)	flour tortillas
Watercress or parsley	for garnish
20 Medium	fresh asparagus spears, steamed, shocked and cut into pieces
10-Ounces	fresh baby spinach, washed, drained and chilled
As needed	fresh basil, chiffonade
1/3 Cup	fresh bread crumbs
2 Pounds	fresh carrots, peeled and shredded
As needed	fresh chives
2 Teaspoons	fresh chives, snipped
1/4 Cup	fresh cilantro
As needed	fresh cilantro sprigs
3 Bunches	fresh cilantro, chopped
1 Bunch	fresh cilantro, chopped
1/2 Cup	fresh cilantro, chopped fine
1/4 Cup	fresh cilantro, coarsely chopped
1/3-Pound	fresh crabmeat, picked over to remove shells
12 Ounces	fresh cranberries
4 Cloves	fresh garlic
4 Teaspoons	fresh garlic, minced
1/4 Cup	fresh garlic, minced
5 Cloves	fresh garlic, minced
1-1/2 Tablespoons	fresh garlic, minced
2 Tablespoons	fresh garlic, minced
1/2 Cup	fresh garlic, peeled and cut into slivers
1 Teaspoon	fresh ginger root, peeled and grated
3 Tablespoons	fresh ginger, grated
1/2 Cup	fresh ginger, peeled and cut into slivers
1 Teaspoon	fresh ginger, peeled and minced
1 Teaspoon	fresh gingerroot, peeled and minced
1 Tablespoon	fresh gingerroot, peeled and minced
2 Pounds	fresh green peppers, seeded and diced
1/4 Cup	fresh lemon juice
5 Pounds	fresh lettuce, shredded
1/2 Cup	fresh lime juice
1/4 Cup	fresh marjoram, chopped
1 Cup	fresh mint leaves
2 Teaspoons	fresh oregano, chopped
1/4 Cup	fresh parsley
3 Tablespoons	fresh parsley, chopped
1-1/2 Cups	fresh parsley, chopped
4 Tablespoons	fresh parsley, cleaned
1 Cup	fresh parsley, stemmed and chopped
1/4 Cup	fresh pineapple, cut into 1/4-inch dice
4 Pieces	fresh pita bread
2 Pounds	fresh red ripe tomatoes, diced
2-1/2 Pounds	fresh roma tomatoes(if not in season, sub high quality canned tomato)
2 Sprigs	fresh rosemary
1 Tablespoon	fresh rosemary, chopped
2 Tablespoons	fresh rosemary, chopped fine
4 Tablespoons	fresh rosemary, cleaned
1 Cup	fresh rosemary, stemmed and chopped
2 Sprigs	fresh sage
4 Tablespoons	fresh sage, cleaned
1 Pound	fresh spinach leaves, washed and dried
10-Ounces	fresh spinach, washed and well drained, chopped
6 Sprigs	fresh tarragon, leaves removed and reserved
2 Sprigs	fresh thyme
1 Sprig	fresh thyme
1 Ounce	fresh thyme
4 Sprigs	fresh thyme
4 Sprigs	fresh thyme
2 Teaspoons	fresh thyme, chopped
1/4 Cup	fresh thyme, chopped
1/2 Tablespoon	fresh thyme, chopped
4 Tablespoons	fresh thyme, cleaned
1 Cup	fresh thyme, stemmed and chopped
2 Cups	fresh white bread crumbs
1/2 Pound	fresh whole mushrooms, cleaned
3 Ounces (weight)	freshly chopped garlic
1/8 Teaspoon	freshly grated nutmeg
1/4 Teaspoon	freshly ground anise seed
1/2 Teaspoon	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
4 Teaspoons	freshly ground black pepper
1/8 Teaspoon	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
1 Teaspoon	freshly ground pepper
1/4 Cup	freshly squeezed lemon juice
2 Tablespoons	freshly squeezed lime juice
1 Package (8 ounces)	frozen artichoke hearts, thawed and well drained
1 (5.33-Ounce)	FROZEN TURKEY BURGER, grill flavored
4 Cloves	garlic
2 Cloves	garlic
5	garlic bulbs, roasted and peeled
1 Large	garlic clove
1	Garlic clove, minced
1/2 teaspoon	garlic juice or 1 garlic clove, peeled and minced
As needed	garlic mashed potatoes
1 Tablespoon	garlic powder
3 Tablespoons	garlic powder
1/2 Teaspoon	garlic powder
1/2 Teaspoon	garlic powder
3 Cloves	garlic, chopped
6 Cloves	garlic, coarsely chopped
2 Cloves	garlic, finely chopped
3-1/2 Tablespoons	garlic, fresh, minced
3 Cloves	garlic, mashed
3 to 4 Cloves	garlic, minced
2 Cloves	garlic, minced
2 teaspoons	garlic, minced
2 Cloves	garlic, minced
3 Tablespoons	garlic, minced
1/4 Teaspoon	garlic, minced
1/4 Ounce	garlic, minced
2 Cloves	garlic, minced
1 Tablespoon	garlic, minced
1/3 Cup	garlic, sliced
3-1/2 Tablespoons	ginger root, minced
6 Ounces	golden beets
3 Medium	golden peppers
1/4 cup	golden raisins
1 Large	Granny Smith apple, cored and cut into matchsticks
1/2 Large	Granny Smith apple, cored, coarsely chopped
2-1/2 Pounds	Granny Smith apples, peeled & cored
As needed	grated fresh Parmesan
1 Teaspoon	grated lime peel
1 Tablespoon	grated orange peel
2 Ounces	grated Parmesan
3 Each	green asparagus, peeled and steamed crisp tender
1/2 Cup	green bell pepper, diced
1/2 Large	green bell pepper, seeded & cut into 1-inch cubes
1	green bell pepper, seeded & cut into 1/2-inch pieces
8 Pounds	green bell pepper, seeded and cut in 1-inch dice
1/2 Cup	green onion, thinly sliced
3 Each	green onions, chopped
2	green onions, cut into strips
1 Cup	green onions, thinly sliced
1 large	green pepper, seeded and cut into 1-inch pieces
1 Medium	green pepper, seeded and julienne
5 large	green peppers, roasted and peeled
1/4 Teaspoon	ground allspice
1/2 Cup	ground black pepper
1 Teaspoon	ground black pepper
2 Cups	ground chili powder
1/4 Teaspoon	ground cinnamon
1/2 Teaspoon	ground cinnamon (preferably freshly ground Mexican canela)
1/8 Teaspoon	ground cloves
1/4 Cup	ground coriander
1 Teaspoon	ground cumin
2 Cups	ground cumin
1 Teaspoon	ground cumin
1/2 Teaspoon	ground cumin
2 Tablespoons	ground cumin
1/2 Teaspoon	ground cumin
1 Teaspoon	ground ginger
1 Tablespoon	ground mustard
5 Pounds	GROUND TURKEY
1-1/2 Pounds	GROUND TURKEY
2-1/4 Pounds	GROUND TURKEY
2-1/2 Pounds	GROUND TURKEY
1 Pound	GROUND TURKEY
30 Pounds	GROUND TURKEY
1 Pound	GROUND TURKEY
1 Pound	GROUND TURKEY
1-1/4 Pounds	GROUND TURKEY BREAST
1-1/4 Pounds	GROUND TURKEY, extra lean
3 Large	hard cooked eggs, shelled
7 Fluid ounces	hazelnut oil
2 Ounces	hazelnuts
1/4 Cup	heavy cream
1 Quart	heavy cream
3-1/2 Tablespoons	hoisin sauce
1/4 Cup	honey
1/3 Cup	honey
1/2 Cup	honey
3 Tablespoons	honey
1/2 Cup	Honey Pineapple Chutney
3/4 Pound	HONEY ROASTED TURKEY BREAST, cut into 1/4-inch cubes
1-2 Dash	hot pepper sauce
To Taste	hot pepper sauce
1 Teaspoon	hot red pepper flakes
4 Medium	Idaho potatoes, peeled
1 loaf (about 16 inches long)	Italian bread, sliced lengthwise in half
1 Cup	Italian flavored tomato sauce
2 Teaspoons	Italian seasoning
1 Pound	ITALIAN TURKEY SAUSAGE
1 Large	jalapeno
1	jalapeno pepper, minced
1/3	jalapeno pepper, seeded and minced
5 large	jalapeno peppers, roasted and peeled
1-1/2	jalapenos, seeded and diced small
4 Medium	jalapenos, seeded and minced
1-1/2 Teaspoons	Jamaican jerk seasoning
1 3 1/2-ounce	jar capers, drained & rinsed
1 (2-Ounce)	jar pimentos, drained and chopped
1 Cup	jellied cranberry sauce
2 Tablespoons	jerk seasoning
2/3 Cup	jerk seasoning
1-1/2 Teaspoons	jerk seasoning
1 Tablespoon	juniper berries
1	Kaiser roll, split and toasted
12	kalamata olives, pitted
3/4 Cup	ketchup
2 Ounces	ketchup
1 (15-Ounce) can	kidney beans, drained and rinsed
1 Tablespoon	kosher salt
1/2 Teaspoon	kosher salt
1/2 Cup	kosher salt
1 Tablespoon	kosher salt
1 Cup	kosher salt
1/3 Cup	kosher salt
To Taste	kosher salt
1/2 Teaspoon	kosher salt
2 Tablespoons	kosher salt
To Taste	kosher salt and fresh ground pepper
As needed	kosher salt and freshly ground black pepper
As needed	kosher salt and freshly ground black pepper
1/2 Teaspoon each	kosher salt and freshly ground black pepper
8	large flour tortillas
4 to 5	Large fresh sage leaves, finely chopped
1	large green pepper, seeded and thinly sliced
	Leaf lettuce
1 Medium	leek, large dice
8 Tablespoons	lemon aioli
4	LEMON GARLIC SEASONED TURKEY BREAST TENDERS
1 Teaspoon	lemon juice, freshly squeezed
2 Tablespoons	lemon zest, minced
1	Lemon, juiced
1	Lemon, juiced
1 large	lemon, thinly sliced
2 Large	lemons, zested
1 Pound	lentil beans
4	lettuce leaves, washed and dried, chilled
3 Tablespoons	light brown sugar
2 Tablespoons	light brown sugar
2 Tablespoons	light brown sugar
4 Fluid ounces	light olive oil
1 Cup	light ranch dressing
1 Cup	light sour cream
2 Teaspoon	lime zest
2 Large	limes
4 Tablespoons	liquid smoke
1/2 Teaspoon	low-sodium chicken bouillon granules
1 (11-Oounce) can	Mandarin oranges, well drained
1	Mango, peeled and chopped (about 1 cup)
1	mango, peeled and small dice
2	Mangos, peeled and cut in julienne strips
1/4 Cup	maple syrup
1/2 Cup	maple syrup
1/4 Cup	margarine
1/4 Cup	margarine
	MARINADE:
3 Cups	mashed sweet potatoes
2/3 Cup	mayonnaise
2 Tablespoons	mayonnaise
2 Cups	mayonnaise
5 Ounces	mayonnaise
1/2	medium red onion, thinly sliced
1	medium sweet red pepper, cored, seeded and cut into long thin strips
1-1/2 Cups	Merlot wine
8 (9-Inch) long	metal skewers
1 Ounce	Mexican chocolate, roughly chopped
2 Ounces	micro greens or mixed salad greens, chilled
3	Mild green chilies, roasted, peeled, seeded and chopped
1/4 Cup	milk
1 Teaspoon	minced fresh garlic
1 Teaspoon	minced garlic
1 Teaspoon	minced garlic
1/2 Teaspoon	minced garlic
2 Tablespoons	minced garlic
2 Tablespoons	minced shallots
3 Tablespoons	minced shallots
6 Cups	mixed salad greens, cleaned and chilled
3 Cups	Monterey Jack cheese, shredded
8 ounces	Montery Jack cheese, shredded
1-1/2 Tablespoons	mustard
1 Tablespoon	mustard seeds
1 Package	neck, heart, gizzard from TURKEY GIBLETS
As needed	new potatoes, boiled
	Non-stick vegetable spray
1 Cup	nonfat Ricotta cheese
1/4 Teaspoon	nutmeg, freshly grated
3 Tablespoons	oil
2 Tablespoons	oil, divided
1 Teaspoon	olive oil
2 to 3 Tablespoons	olive oil
2 Fluid ounces	olive oil
1 Tablespoon	olive oil
3 Tablespoons	olive oil
2 tablespoons	olive oil
2 Tablespoons	olive oil
As needed	olive oil
2 Tablespoons	olive oil
2 Tablespoons	olive oil
1 Tablespoon	olive oil
6 Cups	olive oil
2 Tablespoons	olive oil
2 Cups	olive oil
5 Tablespoons	olive oil
1-1/2 Cups	olive oil
2 Tablespoons	olive oil
1 Tablespoon	olive oil, divided
6 Tablespoons	olive oil, divided
2 Tablespoons	olive oil, divided
6 Tablespoons	olive oil, divided
3 Tablespoons	onion powder
1/4 Cup	onion, chopped
3/4 Cup	onion, chopped
1 large	onion, chopped
2 Cups	onion, coarsely chopped
5 Cups	onion, cut into 3/4-inch chunks
1 Large	onion, finely chopped
1 Large	onion, large dice
1-1/2 Cups	onion, minced
1/4 Cup	onion, minced
1 Medium	onion, small dice
1 Medium	onion, thickly sliced
5 pounds	onions (sweet), carmelized
1-1/2 Cups	onions, coarsely chopped
2 Medium	onions, each cut into 6 wedges
2 Small	onions, finely diced
4 Medium	onions, thinly sliced
1/2	orange
2 Tablespoons	orange juice
1 Cup	orange juice
1 Tablespoon	orange zest
1 Medium	orange, peeled and juiced
2 Medium	oranges, juiced
9 Pounds	oyster mushrooms, cleaned and sliced
1 (1.25-ounce)	Package 30% less sodium taco seasoning mix
1 4-ounce	package Feta cheese, crumbled
1/4 Cup	packed fresh basil leaves, cut into very thin strips
1-1/2 Tablespoons	paprika
1 Cup	paprika
1/4 Cup	paprika
1/4 Cup	Parmesan cheese, divided
2 Tablespoons	Parmesan cheese, freshly grated
As needed	Parmesan cheese, grated
1/2 cup	parsley, coarsely chopped
2 Tablespoons	parsley, minced
1 Cup (4 ounces)	part-skim Mozzarella cheese, shredded
18 Large	pasta shells, uncooked
4 to 5 Gallons	peanut oil, See Note
2/3 Cup	peanuts, chopped
1/3 Cup	pecan pieces
1 Ripe fresh pineapple,	peeled and cut into 1/2-inch slices
1 Tablespoon	peeled and grated fresh ginger root
1 Large sweet onion,	peeled and sliced 1/2-inch thick
1 Cup	peeled and thinly sliced carrots
1 Cup	peeled, seeded and coarsely chopped Roma tomatoes
1/4 Teaspoon	pepper
1/4 Teaspoon	pepper
1/4 teaspoon	pepper
1/4 Teaspoon	pepper
1/4 Teaspoon	pepper
3/4 Teaspoon	pepper, divided
Garnish	pickled ginger
As needed	pickled onions
	Pico de Gallo
1-Inch	piece fresh ginger, sliced
2 Tablespoons	pimento-stuffed olives, drained and finely chopped
3/4 Cup	pine nuts, toasted
3 Cups	pineapple chunks
As Needed	pineapple, melon or kiwi for garnish, sliced
2 Tablespoons	pink peppercorns, chopped fine
1 Cup	pitted black olives, drained & sliced
2 Cups	plantain chip crumbs
2 Each	plum tomatoes, seeded, finely diced
5	poblano chiles, roasted and peeled
1/2 Teaspoon	poultry seasoning
1-1/2 Teaspoons	poultry seasoning
6 Cups	prepared black beans, heated
3 Quarts	prepared couscous, heated
1-1/2 teaspoon	prepared Dijon-style mustard
2 Tablespoons	prepared mustard
As needed	radiccio leaves, washed, dried and chilled
2 Ounces	raisins
1 1-Ounce packet	ranch style dressing mix
	Raspberry Dipping Sauce
As needed	red and green whole peppers, for garnish
1/2 Cup	red bell pepper, diced
1	Red bell pepper, roasted, peeled, seeded and chopped
1	red bell pepper, seeded & cut into 1/2-inch pieces
1/2 Cup	red bell pepper, seeded and diced
1/4 Cup	red bell pepper, seeded and minced
1/2 Teaspoon	red chili flakes
1/4 Cup	red currant jelly
1 Each	Red Delicious apple, cored and thinly sliced
1 Large	red onion
1/2 Small	red onion, very thinly sliced
1/2 Tablespoon	red pepper flakes
8 Cups	red pepper, seeded and cut into 3/4-inch chunks
1 Medium	red pepper, seeded and julienne
2 Thin slices	red ripe tomatoes
1/4 Cup	red wine vinegar
3 Tablespoons	red wine vinegar
1 Tablespoon	red wine vinegar
3 Tablespoons	red wine vinegar
2 tablespoons	red wine vinegar
1/4 Cup	red wine vinegar
1 Cup	red wine vinegar
As needed	red-skinned mashed potatoes
1/2 Cup	reduced-fat Monterey Jack cheese, grated
1 Cup	reduced-sodium chicken bouillon
2 Tablespoons	reduced-sodium soy sauce
1/2 Cup	reduced-sodium soy sauce
1 pint	refrigerated salsa
1/4 Cup	rice wine vinegar
12 8-inch round	rice-paper wrappers
2 Small	ripe avocados, peeled and thinly sliced
1	ripe mango, peeled and cut into thin strips
2 Cups	ripe mango, small dice
2	ripe tomatoes, seeded and diced
3	Roma tomatoes, cut into quarters
3 Cups	Roma tomatoes, seeded, large dice
1 to 2 leaves	romaine lettuce, washed, drained and chilled
2 Cups	rotini pasta, (or other small pasta), cooked and drained
6	russet potatoes
3/4 Cup	sake OR dry sherry
1/4 Cup	salad oil
2/3 cup	salad oil
1-2 Cups	Salsa
1/4 Cup	salsa
1-3/4 teaspoons	salt
To taste	salt
1 Teaspoon	salt
1 Teaspoon	salt
1 Teaspoon	salt
2 Tablespoons	salt
1 Tablespoon	salt
1/4 Teaspoon	salt
1-1/2 Teaspoons	salt
2 Tablespoons	salt
2 Tablespoons	salt
3/4 Teaspoon	salt
1/2 Teaspoon	salt
1/2 teaspoon	salt
1/2 Teaspoon	salt
1/2 Teaspoon	salt
2 Teaspoons	salt
1/2 Teaspoon	salt
2 Tablespoons	salt
To taste	salt
1/4 Cup	salt
1/2 Teaspoon	salt
Pinch	salt
1/2 Teaspoon	salt
To taste	salt and black pepper
To taste	salt and black pepper
To taste	salt and black pepper
1/4 Teaspoon each	salt and black pepper
As needed	salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
As needed	salt and freshly ground black pepper
To taste	salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
To taste	salt and freshly ground black pepper
As needed	salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
To taste	salt and ground white pepper
As needed	salt and pepper
To Taste	salt and pepper
To Taste	salt and pepper
	Salt and pepper to taste
	salt to taste
3/4 Teaspoon	salt, divided
20	Saltine crackers, crushed
1/3 Cup	seasoned bread crumbs
1/2 Cup	seasoned bread crumbs
As needed	seasoned flour
3/4 Cup	seeded and chopped red bell pepper
20 Mini	sesame dinner rolls, split
1 Tablespoon	sesame oil
1 Tablespoon	sesame oil
1/2 Cup (2-1/2 Ounces)	sesame seeds, divided
2 Tablespoons	sesame seeds, toasted
2 Tablespoons	sesame seeds, toasted
1 Medium	shallot, minced
1 Medium	shallot, minced
1/4 Cup	shallots, finely chopped
3	Shallots, finely chopped
6	Shallots, finely chopped
1/2 Cup	shallots, finely diced
4 Small	shallots, finely diced
2 Ounces	shaved Parmesan for garnish
2 Tablespoons	sherry vinegar
1/3 Cup	sherry vinegar
8 Ounces	sherry vinegar
9 Pounds	shiitake mushrooms, cleaned and sliced
2 Pounds	shitake mushrooms, cleaned and sliced
1/2 Cup	shredded Cheddar cheese
1/4 Cup	shredded reduced-calorie Monterey Jack cheese
1 Cup	skim milk
1 5-Pound	SKINLESS, BONELESS TURKEY BREAST, butterfly 1/4-inch thick
As needed	sliced American cheese
1/4 Cup	slivered almonds
1/2 Cup	slivered blanched almonds, roughly chopped
12 to 16	small mushrooms, cut in half
1	small pinch red pepper flakes
1	small red onion, peeled, thinly sliced, separated into rings
1 Teaspoon	smoke essence
4 1-Ounce slices	smoked Cheddar cheese
1/2 Pound	smoked Gouda, cut into matchsticks
1-1/2 Pounds	SMOKED TURKEY, cut into matchsticks
1-1/2 Pounds	SMOKED TURKEY, sliced and cut into thin strips
2/3 Cup	sour cream
1/4 Cup	sour cream
1 Tablespoon	sour cream
1/4 Cup	sour cream
12 Thin slices	sourdough bread, toasted
1-2/3 Cups	soy sauce
1 Cup	soy sauce
1/2 Teaspoon	soy sauce
2 Medium	Spanish onions, julienne
8 Cups	spinach leaves, washed, drained, torn and chilled
4 Hawaiian sweet sandwich rolls or potato burger buns,	split and toasted
	Spring Roll Assembly
8 Cups	sticky rice, cooked
2 Ounces	stiff coffee
1 Cup	strawberries, washed, drained, sliced and chilled
1/4 Cup	sugar
2 Cups	sugar
1 Tablespoon	sugar
1 Tablespoon	sugar
4 to 5 Tablespoons	sugar
3 Tablespoons	sugar
2 Tablespoons	sugar
1/2 teaspoon	sugar
1/2 Cup	sugar
2 Tablespoons	sugar
1/2 Pound	sunflower seeds
2 Tablespoons	sweet basil
3 Cups	sweet onion, chopped
1 Medium	sweet onion, chopped fine
1	Sweet onion, sliced thin
As needed	sweet potato fries
3 Large	sweet potatoes, peeled
1/2 Large	sweet red bell pepper, seeded & cut into 1-inch cubes
1 Large	sweet red bell pepper, seeded and thinly sliced
1-1/2 Cups	sweet red onion, finely chopped
4 Fluid ounces	sweet sherry (i.e. Harvey's Bristol Cream)
1-Ounce slice	Swiss cheese
To taste	Tabasco
3 Ounces	Tabasco sauce
3 Tablespoons	tarragon vinegar
4 Cups	thinly sliced cabbage
1-Ounce	thinly sliced fresh mushrooms, lightly sautéed
1 Tablespoon	thinly sliced fresh scallions
5 Ounces (3 Medium)	tomatillos, husked and rinsed
50 8-Inch	tomato basil flour tortillas
2 (18-Ounce) Cans	tomato paste
2 Tablespoons	tomato paste
1 Tablespoon	tomato paste
8 Ounces	tomato sauce
2 Each	tomato slices, breaded
1 Can (16 ounces)	tomatoes
2 Large	tomatoes, halved and seeded, chilled
2	tomatoes, seeded and coarsely chopped
4 cups	torn mixed salad greens, chilled and divided
1/2 Tablespoon	truffle slices or peelings
1/2 teaspoon	tumeric
4-5 Strips	TURKEY BACON
12 Slices	TURKEY BACON, cut into 1-inch slices
8 Ounces	TURKEY BASE
8 Ounces	TURKEY BOLOGNA, thinly sliced
1 4-Pound	TURKEY BREAST (not self-basting or kosher)
8 (4-ounce)	TURKEY BREAST CUBES, cut about 2x2-inches square
2 Pounds	TURKEY BREAST CUTLETS, cut into 1-inch strips
3 Pounds	TURKEY BREAST STRIPS
1 Pound	TURKEY BREAST TENDERLOINS or CUTLETS, grilled
1 6 - Pound	TURKEY BREAST, boneless, skin-on
8 Ounces	TURKEY BREAST, cut into thin strips
3-1/4 Pounds	TURKEY BREAST, deli style
4-6 Pounds	TURKEY BREAST, fresh or thawed
1-3/4 Cups	TURKEY BROTH
1/3 Cup	TURKEY BROTH
4 Cups	TURKEY BROTH or reduced-sodium chicken bouillon
2 to 4 Tablespoons	TURKEY BROTH or water (optional)
8 (3-Ounce)	TURKEY CHOPS, 3/4 to 1-inch thick
42 Pounds	TURKEY COMBO ROAST, cooked and sliced 1-inch thick
1 Pound	TURKEY CUTLETS
5 4-Ounce	TURKEY CUTLETS
2 4-ounce	TURKEY CUTLETS
1 Pound	TURKEY CUTLETS, gently pounded to an even thickness
12 4-Ounce	TURKEY CUTLETS, pounded to an even thickness
1 Pound	TURKEY CUTLETS, pounded to an even thickness
4 5-Ounce	TURKEY CUTLETS, sliced thin & gently pounded to an even thickness
4 Each	TURKEY DRUMSTICKS
4 Small	TURKEY DRUMSTICKS
4 (6-Ounce)	TURKEY ESCALOPES
1 Cup	TURKEY GIBLETS, cooked and chopped
1 Pound	TURKEY HAM, cut into large chunks
3-1/4 Pounds	TURKEY HAM, deli style
8 Ounces	TURKEY HAM, thinly sliced
3	TURKEY LEGS
2 (About 1 pound each)	TURKEY LEGS
1	TURKEY LIVER
8 Ounces	TURKEY SALAMI, thinly sliced
1-1/2 Pounds	TURKEY SAUSAGE, cooked and drained
16 2" thick	TURKEY SHANKS, skinless, cut from widest part of leg, close to thigh
20 Each (5 Pounds total)	TURKEY STEAKS, thawed and cut into 1/4-inch strips
3 Quarts	TURKEY STOCK
3 Cups	TURKEY STOCK
2 Cups	TURKEY STOCK
3 Cups	TURKEY STOCK
2 to 3 Quarts	TURKEY STOCK
1-1/2 Cups	TURKEY STOCK
8 Ounces	TURKEY TENDERLOIN
50 1 Ounce each	TURKEY TENDERLOIN MEDALLIONS
5 Pounds	TURKEY WINGS
4	TURKEY WINGS, remove and discard tips
1 Ounce	unsalted butter
6 Tablespoons	unsalted butter
1/2 Cup	unsalted butter
1 Tablespoon	unsalted butter
1 Tablespoon	unsalted butter
As needed	unsalted butter
4 Ounces	unsalted butter
2 Tablespoons	unsalted butter
3 Pounds	unsalted butter
1 Pound	unsalted butter
1 Pound	unsalted butter, softened
2 Ounces	unskinned almonds
2 Whole	vanilla beans
As needed	Vegetable combo
	vegetable cooking spray
	Vegetable cooking spray
As needed	Vegetable cooking spray
3/4 Cup	vegetable oil
1/2 Cup	vegetable oil
2 Teaspoons	vegetable oil
2 Tablespoons	vegetable oil
3/4 Cup	vegetable oil
3 Tablespoons	vegetable oil
2/3 Cup	vegetable oil
1-1/2 Tablespoons	vegetable oil
1/2 Cup	vegetable oil
1 Tablespoon	vinegar
2 Cups	virgin olive oil
1-1/3 Cups	walnuts, toasted, coarsely chopped
1/2 Cup	warm (not hot) clarified unsalted butter
Garnish	wasabi
1 Teaspoon	wasabi powder
2/3 Cup	water
1 Tablespoon	water
1 Soup Can	water
1/4 Cup	water
8-Ounces	watercress salad
As needed	watercress sprigs
6 Cups	watermelon, seeded & cubed into 1-inch pieces
2 Cups	wheat crumbs, crusts removed & bread processed to fine crumb
3 Ears	white corn
1 19-Ounce Can	white kidney beans (cannellini), drained and rinsed
2 Medium	white onions, peeled, cut into 2-inch pieces
Dash	white pepper
3 Tablespoons	white pepper
1 Tablespoon	white pepper
8	White peppercorns, lightly crushed
1 Cup	white sugar
1/2 Cup	white wine vinegar
1/4 Cup	white wine vinegar
3 Tablespoons	white wine vinegar
1/3 cup	white wine vinegar
2/3 Cup	whole cranberry sauce
10 Medium	whole fresh jalapenos, cut into 1/4-inch slices
1 Tablespoon	whole grain Dijon mustard
1 #10 can	whole plum tomatoes, seeded, chopped and drained
4	whole sage leaves
1 12-Pound	WHOLE TURKEY, fresh or thawed
1 10-12 Pound	WHOLE TURKEY, non self-basting
12 Ounces	wild rice, cooked and cooled
As needed	wine mushroom sauce
14 6-inch	wooden skewers, soaked in water for 30 minutes
1 Tablespoon	Worcestershire sauce
1/2 Teaspoon	Worcestershire sauce
2 Ounces	Worcestershire sauce
1	yellow bell pepper, seeded & cut into 1/2-inch pieces
2 Small to Medium	yellow bell peppers, cut into 1-inch pieces
6 Pounds	yellow corn kernels, frozen and thawed
3 Cups	yellow onion, chopped
1 Cup	yellow onion, diced
4 Ounces	yellow onion, small dice
8 Pounds	yellow onions, peeled and cut in 1-inch dice
7 Cups	yellow squash, halved lengthwise and cut into 1/4-inch slices
2 Small	yellow tomatoes, thinly sliced
1 large	zucchini, cut into 1/2-inch pieces
7 Cups	zucchini, halved lengthwise and cut into 1/4-inch slices