Amount	Ingredient
1 Pound	1/2" slices deli-cut HONEY ROASTED TURKEY BREAST, cut into 1/2" cubes
3-1/3 Cups	2% milk
10 Each	7-inch pitas, each cut into 8 triangles
1 Teaspoon	achiote seeds, ground
6 Ounces	aged Cheddar, grated
1 Cup	alfalfa sprouts
10 Ounces	alfalfa sprouts, washed and dried
8 Ounces	all purpose flour
1 Cup	all purpose flour
1/3 Cup	all purpose flour
1 Tablespoon	all purpose flour
1/3 Cup	all-purpose flour
1 Quart	all-purpose flour
2 Tablespoons	all-purpose flour
1/2 Cup	all-purpose flour
1 Ounce	all-purpose flour
1/3 Cup	all-purpose flour
1/4 Cup	all-purpose flour
1 Tablespoon	all-purpose flour
1/2 Cup	all-purpose flour
3/4 Cup	all-purpose flour
1/2 Teaspoon	almond extract
1 Cup	almonds, coarsely chopped
4 Tablespoons	almonds, toasted
1/4 Cup	almonds, toasted
1-1/2 Quarts	amber beer
1 Cup	amber beer
12 Slices (2/3 to 3/4-ounce each)	American cheese
2 Pounds	American cheese loaf, cubed
2 Medium	ancho chile peppers
1/2 Cup	apple brandy or apple juice
1-1/4 Pounds	apple butter
1 Gallon	apple cider
1 Cup	apple cider
1/4 Cup	apple cider
1 Cup	apple cider
1 Cup	apple cider (sparkling preferred)
1 Cup	apple juice concentrate
	Apple Sage Turkey Sausage
1/3 Cup	apple vinegar
1 Medium	apple, cored and thinly sliced (unpeeled)
2 Cups	applewood chips, soaked in water for 3 hours
1 Cup	Arborio rice
2 Pounds	artichokes, cooked
3 Cups	arugula
1 Pound	arugula leaves, washed and dried
As needed	arugula sprigs
1 Cup	arugula, washed and chilled
2 Cups	arugula, washed, dried, & chopped fine
1 Pound	asparagus, peeled, blanched, cut into 1-inch pieces
As needed	assorted fresh sage leaves
As needed	assorted vegetables, cut in cubes
1-1/2 Pounds	avocado, cut into 36 slices
1	Avocado, peeled and cubed
1 Small	avocado, peeled and cut into 8 lengthwise slices
4	avocados, peeled & diced brunoise
1 Large	avocados, peeled and pitted
4 Each	avocados, seeded, peeled and cut into eighths, lengthwise
3 Small heads	baby bok choy quartered
4 Cups	baby field greens, washed, dried and chilled
1/2 Head	baby romaine lettuce, washed, drained and chilled
1 Cup	baby spinach, washed and chilled
2 Slices	bacon, cooked and well drained
4	Bagels, sliced
1/4 ounce	bakers yeast
1 Teaspoon	baking powder
2 Tablespoons	balsamic vinegar
3 Ounces	balsamic vinegar
2 Tablespoons	balsamic vinegar
2 Cups	balsamic vinegar
2/3 Cup	balsamic vinegar
1/4 Cup	balsamic vinegar
2 Tablespoons	balsamic vinegar
1/4 cup	balsamic vinegar
1/4 Ounce	balsamic vinegar
3 Ounces	bamboo shoots, shredded
As needed	bamboo skewers, soaked in ice water
2 Medium	bananas, sliced
3 Cups	barbecue sauce
1 tablespoon	basil, dry
1/2 Cup	basil, fresh
1/4 Teaspoon	basil, fresh and minced
1 Each	bay leaf
2 Medium	bay leaves
4	bay leaves
3	bay leaves
2 Each	bay leaves
2 Each	bay leaves
5	Bay leaves
3	bay leaves
2	bay leaves
2 Small	bay leaves
16 Each	bay leaves
4-5	Bay leaves
2	bay leaves (fresh, if possible)
30 Medium	Belgian endive leaves
1 Cup	Belgian endive, cut in half at an angle
1 Cup	Belgian endive, julienned
1/3 Cup	bias cut green onions
1 Teaspoon	bitter sweet smoked paprika
1 Can (16 ounces)	black beans, drained
1 Can (15-ounces)	black beans, rinsed and well drained
12 Cups	black beans, soaked, cooked & drained
1/4 Cup	black olives, well drained
1 Tablespoon	black pepper
1/2 Tablespoon	black pepper
1/4 Teaspoon	black pepper
3/4 Teaspoon	black pepper
1 Teaspoon	black pepper
1/8 Teaspoon	black pepper
2 Tablespoons	black pepper
1/4 Teaspoon	black pepper
1/2 Teaspoon	black pepper
1-1/2 Teaspoons	black pepper
1 Tablespoon	black pepper
1 Teaspoon	black pepper
1/4 Teaspoon	black pepper
1/2 teaspoon	black pepper
1/2 Teaspoon	black pepper, coarsely ground
1 Teaspoon	black pepper, freshly ground
1 Teaspoon	black pepper, freshly ground
1/2 Teaspoon	black pepper, ground
10	black peppercorns
10	Black peppercorns
2 Tablespoons	black peppercorns
2 Pounds	black ripe olives, sliced
1 Tablespoon	black sesame seeds
2 Cups	blackberries, washed & drained
1/4 Cup	blackened seasonings
1/3 Cup	blackening seasoning mix
As needed	blanched julienne carrots
10 Ounces	Bleu cheese, crumbled
4 Ounces	blue cheese, room temperature
2 Quarts	blueberries, washed and drained
1 Cup	boiling water
	Boiling water
6 Ounces	boiling water
6 Cups	boiling water
3 Ounces	bok choy, shredded
1 3 to 3-1/2 pounds	BONE-IN TURKEY BREAST
3 Pounds	BONE-IN TURKEY BREAST, fresh or thawed
1 (4-1/2 Pound)	BONE-IN TURKEY BREAST, fresh or thawed if frozen
1 (6 to 8 - Pound)	BONE-IN TURKEY BREAST, fresh or thawed if frozen
1 8 to 10 pound	BONELESS TURKEY BREAST, skin removed
5 Pounds	BONELESS TURKEY BREAST, skinless & cut in 4-ounce portions
4 Pounds	BONELESS TURKEY BREAST, sliced into medallions
8 Pound	BONELESS TURKEY BREAST, thawed
4 Pounds	BONELESS TURKEY BREAST, thawed
3/4 Cup	bottled barbecue sauce
1-1/2 Cups	bottled fruit salsa
1 Cup	bourbon whiskey
1/4 Cup	bourbon whiskey
1/2 Cup	bourbon whiskey
1 Pint	bourbon whiskey
1 Cup	braising turkey stock
2 Tablespoons	brandy
1/4 Cup	brandy
3 Pounds	bread crumbs
2 1/2 cups	bread flour
2 Ounces	Brie cheese, sliced thin
8 Slivers	Brie, halved lengthwise
3 Pounds	broccoli florets, blanched
4 Cups	broccoli slaw
1 Cup	brown sugar
2 Tablespoons	brown sugar
As Needed	brown sugar
1/3 Cup	brown sugar
3 Tablespoons	brown sugar
2 Teaspoons	brown sugar
4 Cups	brown sugar, ** SEE NOTE
2 Tablespoons	butter
1 Pound	butter
13 Ounces	butter
As needed	butter
As needed	butter
2 Tablespoons	butter
1/2 Pound	butter
1 Teaspoon	butter
1/2 Cup	butter cracker crumbs
As needed	butter lettuce leaves, washed, drained and chilled
2 Tablespoons	butter or oil
1 Pound	butter pats
12 Ounces	butter substitute
13 Ounces	butter substitute
To Saute	butter, clarified
2 Tablespoons	butter, melted
As needed	butter, melted
3 Ounces	butter, melted
18 Ounces	buttermilk
1 Pound	butternut squash, peeled and cut into 1-inch cubes
3 Ounces	button mushrooms, cleaned and sliced
1/4 cup	Caesar salad dressing
2 Tablespoons	Calabrian Spice Blend
1-1/2 Pounds	California ripe olives, whole, pitted, drained
4 Ounces	California ripe olives, whole, pitted, drained
1 (15-Ounce)	can black beans, drained
1 (15 1/2-Ounce)	can butter beans, drained
1 (14 1/2-Ounce)	can diced tomatoes, undrained
1 (20-Ounce)	can pitted sour cherries
1 5.5-Ounce	can tomato paste
1 Gallon	canned diced tomatoes in juice
1-1/2 Cups	canned green chiles, diced
3/4 Cup	canned jalapeno peppers, chopped
6 Cups	canned kidney beans, drained well
32 Ounces	canned plum tomatoes
3-4	Canned plum tomatoes plus juice (or 8-9 tomatoes if tomato confit is not used)
12 Ounces	canned sliced water chestnuts, well drained
1/2 Pound	cannellini beans, soaked in water the night before and drained
1 Tablespoon	canola oil
1/4 Cup	canola oil
2 Ounces	canola oil
2 Tablespoons	canola oil
3 Tablespoons	canola oil
2 Tablespoons	canola oil
2 to 3 Tablespoons	canola oil
1/2 Cup	canola oil
1-1/2 Cups	canola oil
1 Tablespoon	canola oil
2 Tablespoons	canola or extra virgin olive oil (for coating bottom of pan/pot)
1 Tablespoon	canola or olive oil
2 28-Ounce	cans diced tomatoes
1/4 Cup	capers, drained
1-1/2 Teaspoons	Caribbean jerk seasoning
1	carrot, peeled & cut into 1-inch chunks
1 cup	carrot, peeled and diced
1-3/4 Pounds	carrots, 1/4-inch dice
1 Cup	carrots, 1/4-inch diced
2 Medium	carrots, chopped
2 Large	carrots, coarse chop
1/3 Pound	carrots, coarsely chopped
1/2 Cup	carrots, cut into 1/4-inch julienne strips
3 Medium	carrots, cut into fine match sticks
6 ounces (or 3 cups)	carrots, cut into julienne strips
2 Large	carrots, diced
2 Whole	carrots, fresh
2 Each	carrots, large dice
1/4 Cup	carrots, peeled and 1/4-inch dice
4 Cups	carrots, peeled and chopped
2 Medium	carrots, peeled and small dice
4 Large	carrots, peeled and thinly sliced
3	carrots, rinsed
3 Ounces	carrots, shredded
10 Ounces	cashews, toasted
2 Tablespoons	cayenne
3/4 Teaspoon	cayenne pepper
4 Teaspoons	cayenne pepper
2 Teaspoons	cayenne pepper
1/8 Teaspoon	cayenne pepper
1/4 Teaspoon	cayenne pepper
1/4 Teaspoon	cayenne pepper
1/2 Teaspoon	cayenne pepper
1/4 Teaspoon	cayenne pepper
1-1/2 Pounds	celery
4 Medium	celery roots, peeled, diced and blanched
1/2 Teaspoon	celery salt
1/8 Teaspoon	celery seed
2	Celery stalks, sliced
1/3 Pound	celery with leaves, coarsely chopped
1/4 Cup	celery, 1/4-inch dice
4 Ribs	celery, 1/4-inch dice
2-1/4 Pounds	celery, 1/4-inch dice
1/2 Cup	celery, 1/4-inch diced
1/4 Cup	celery, chopped
1-1/2 Cups	celery, chopped
3 Stalks	celery, coarse chop
1 Small stalk	celery, cut into 1-inch chunks
4 Ribs	celery, diced
1-1/2 Cups	celery, diced
4 Cups	celery, diced
1 cup	celery, diced (no leaves)
1-1/2 Cups	celery, finely chopped
1/2 Cup	celery, finely chopped
2 Stalks	celery, large dice
3 Cups	celery, medium dice
3 Sticks	celery, rinsed
1/2 Cup	celery, sliced
3-1/2 Cups	celery, sliced
1 Cup	celery, sliced
1 Cup	celery, trimmed and small dice
2 Thin slices	challah
4 (1-Ounce) slices	Cheddar cheese
1 (10-3/4 -Ounce) can	Cheddar cheese soup
5 Cups	Cheddar cheese, shredded
1 Cup	cheddar cheese, shredded
4 Pounds	Cheddar cheese, shredded
1 1/2 Pounds	cheese tortellini, fresh or frozen
1 (9-Ounce) package	cheese-filled tortellini
2-1/2 Cups	cherry tomatoes, quartered
As needed	chervil
1 Cup	chervil, chopped
1 Pound	chestnuts, shelled and poached
3 Ounces	chicory frisse
As needed	chiffonade parsley
1 Teaspoon	chili powder
1 Teaspoon	chili powder
1/3 Cup	chili powder
1/2 Teaspoon	chili powder
3 Tablespoons	chili powder
1 Tablespoon	chili powder
1 Teaspoon	chili powder
1 Teaspoon	chili powder
2 (1-Ounce) packages	chili seasoning mix
2 Tablespoons	chimayo chili powder
2 Ounces	Chinese five-spice powder
1 Teaspoon	Chinese rice wine
2 Medium	chipolte chile peppers
20 Each	chipolte chilies, seeded
4 Ounces	chipotle in adobo, pureed
1-1/2 Ounces	Chipotle Southwest Sauce
9 Bunches	chives, finely chopped
2 Cups	chopped celery
1 Cup	chopped celery
1 Cup	chopped celery
1/4 Cup	chopped chives
As needed	chopped chives for garnish
2 Tablespoons	chopped dill
3/4 Cup	chopped dill
1/3 Cup	chopped fresh cilantro
1/2 Cup	chopped fresh cilantro
1 Tablespoon	chopped fresh garlic
2 Tablespoons	chopped fresh garlic
1/2 cup	chopped fresh or frozen spinach
1 Cup	chopped fresh parsley
1 Cup	chopped fresh parsley
1 Tablespoon	chopped fresh rosemary or thyme
2 Tablespoons	chopped fresh sage leaves
1 Teaspoon	chopped garlic
1 Tablespoon	chopped garlic in oil
1 4-1/2-Ounce Can	chopped green chilies
1 Can (4 ounces)	chopped green chilies
4 Teaspoons	chopped green onions
1/4 Cup	chopped green onions
As needed	chopped green onions
1/2 Cup	chopped green onions
1/2 to 1 Cup	chopped green scallions
1/3 Cup	chopped jalapeno chilies, seeded
1 Cup	chopped onion
2 Cups	chopped onion
1 Quart	chopped onion
1/2 Cup	chopped onion
2 Cups	chopped onions
2 Cups	chopped onions
3 Cups	chopped onions
2 Cups	chopped onions
3 Tablespoons	chopped parsley
1/2 Cup	chopped pecans
1 Cup	chopped red skinned potatoes
1/4 Cup	chopped scallions
2 Cups	chopped sweet onion
1/4 Cup	chopped sweet onion
1 Pound	chopped sweet onion
1 Cup	chopped white onion
3/4 Pound	chow mein noodles
1 slice	ciabatta, cut in half lengthwise & then cut in half
1/2 Cup	cider vinegar
1 Tablespoon	cider vinegar
1 Tablespoon	cider vinegar
1 Cup	cider vinegar
1/2 Cup	cider vinegar
2 Tablespoons	cider vinegar
As needed	cilantro
32	cilantro leaves
1/4 Cup	cilantro leaves, finely chopped
As needed	cilantro sprigs
1 Tablespoon	cilantro, chopped
2 Tablespoons	cilantro, chopped
1/2 Bunch	cilantro, fresh
1 Bunch	cilantro, washed and chopped
10 Ounces	cilantro, washed and dried
1 Each	cinnamon stick
4	cinnamon sticks
4	Cinnamon sticks
As needed	clarified butter
4 Ounces	clarified unsalted butter
1	Clove garlic, minced
1/2 Cup	clover honey
1/2 Cup	clover honey
2 Whole	cloves
2 Cups	coarse grain Dijon mustard
1/4 Teaspoon	coarse grind black pepper
1 Ounce	coarse natural sugar
1 Ounce	coarse sea salt
1/4 Teaspoon	coarsely ground black pepper
1/4 Teaspoon	coarsely ground black pepper
1-1/2 Teaspoon	coarsely ground black pepper
Dash	coconut extract
1/8 Teaspoon	coconut extract
3-1/2 Cups	coconut milk
3 Pints	coconut milk
2 Tablespoons	coffee liqueur
As needed	cold water
As needed	cold water
1/2 Cup	cold water
2 Quarts	cold water
4 Quarts	cold water
1/4 Cup	cold water
2 Tablespoons	cold water
3 Gallons	cold water
6 Quarts	cold water
1 Quart	cold water (add more as needed)
9 Cups	cold water, (for sauce)
1/3 Cup	cole slaw dressing
1/4 Cup	Coleman's dry mustard
1/2 Cup	Coleman's dry mustard
3 Quarts	commercial grade mayonnaise, divided
1/2 Cup	commercial heavy-duty mayonnaise
As needed	cooked and drained spaghetti pasta
3-3/4 Cups	cooked artichoke hearts, coarsely chopped
1 No. 10 can	cooked black beans, rinsed and drained
1 Pound	COOKED BONELESS TURKEY BREAST ROAST, sliced into 1-ounce slices
45-50 Ounces	cooked cannellini, rinsed and drained
8 Ounces	cooked fresh tomato puree
45-50 Ounces	cooked garbanzo beans, rinsed and drained
4 Ounces	cooked long grain and wild rice
6 Cups	cooked mashed potatoes
6 Cups	COOKED or PULLED TURKEY, chopped
8 Ounces	cooked rice vermicelli
2 Cups	COOKED TURKEY ( white meat preferred), cubed
3 Cups	COOKED TURKEY, chopped
8 Cups	COOKED TURKEY, chopped
2 Cups	COOKED TURKEY, cubed
10 Ounces	COOKED TURKEY, diced
3/4 Pound	COOKED TURKEY, skin removed and 1/4-inch dice
1 Pound	COOKED TURKEY, thinly sliced
16-Ounces	cooked white rice
4 Cups	cooked wild rice
12 Cups	cooked wild rice
As needed	Cooking spray
1/4 Teaspoon	coriander
1 Tablespoon	coriander, ground
2-1/2 cups	corn flakes
1 Cup	corn kernels, fire roasted
3 Pounds	corn kernels, frozen
3 Quarts	corn niblets
1/3 Cup	corn oil
12	Corn tortillas (6-inches in diameter)
1 Can (8 3/4-ounces)	corn, drained
As needed	cornbread sticks or corn muffins
4 Cups	cornbread, crumbled
3 Tablespoons	cornmeal
2 Pounds	cornmeal
1-1/2 Ounces	cornstarch
2 Teaspoons	cornstarch
1/3 Cup	cornstarch
1/4 Cup	cornstarch
1/4 Cup	cornstarch
1 Tablespoon	cornstarch
As needed	cornstarch slurry
2 Large	Cortland apples, cored and sliced
6-1/2 Pounds	couscous, cooked
3 tablespoons	cracked black pepper
As needed	cracked black pepper
1 Tablespoon	cracked black pepper
1/2 Teaspoon	cracked black peppercorns
1 Cup	cranapple juice
2 Cups	cranapple juice
2 Cups	cranberries
2 Cups	cranberries, cleaned
2 Cups	cranberry juice
4 tablespoons	cranberry orange relish, divided
As needed	cranberry sourdough bread
1-1/3 Cups	cranberry vinegar
1-1/2 Cups	Cranberry-Raspberry Vinaigrette
1 Pound	crayfish tails
1 Quart	cream
4 Ounces	cream cheese, room temperature
1 Package (8 ounces)	cream cheese, softened
1 Tablespoon	cream cheese, softened
1 Cup	cream cheese, whipped and softened
1 10-Ounce can	cream of chicken soup
1 Box (18.3 Ounce)	creamy portobello mushroom soup
1-1/4 Pounds	crimini or button mushrooms, sliced thin
4-6 Slices	crisp cucumber
6	Croissants, split
1 Package (6 ounces)	crumbled Feta cheese
4 Ounces	crumbled Feta cheese with basil and tomato (or plain Feta cheese)
1/3 Cup	crunchy peanut butter
3/4 Cup	crushed baked tortilla chips
1/2 Teaspoon	crushed red pepper flakes
1/4 Teaspoon	crushed red pepper flakes
1/2 Teaspoon	crushed red pepper flakes
4 Cups	crushed tomatoes
1 #10 Can	crushed tomatoes
1 #10 Can	crushed tomatoes in puree
4 slices	crusty herb or white bread
4 Ounces	crystallized ginger, chopped
8 Cups	cubed multi-grain bread
4 Cups	cubed vegetables (mixture of corn, peas and carrots), cooked just until crisp-tender
1 Pound, 14 Ounces	cucumber, peeled & sliced thinly
1/2 Cup	cucumber, peeled, seeded & cut into 1/4-inch cubes
2 Whole	cucumbers, fresh
2 Large	cucumbers, peeled, seeded and diced
1 Pound, 14 Ounces	cucumbers, thinly sliced
1 Teaspoon	cumin
1 Pinch	cumin
1 Tablespoon	cumin
1 Teaspoon	cumin
1 Tablespoon	cumin
1/2 Teaspoon	cumin
1/2 Teaspoon	cumin
Pinch	cumin seed
2 Tablespoons	cumin seeds
1/2 Tablespoon	cumin, ground
2 Tablespoons	cumin, ground
1-1/2	cups bottled/prepared pasta sauce
1/2 Cup	currant jelly
5 Teaspoons	curry powder
1/4 Cup	curry powder
1/3 Cup	curry powder
2 Tablespoons	curry powder
4 Teaspoons	dark roast sesame oil
1/2 Cup	dark-brown sugar
3 Cups	day old bread, cubed
1 Tablespoon	dehydrated minced onion
1 Pound	deli OVEN ROASTED TURKEY BREAST, sliced
1/2 Cup	diced button mushrooms
1 Cup	diced celery
1/2 Cup	diced celery
4 Cups	diced day-old bread
3 Tablespoons	diced fresh parsley
1/4 Cup	diced garlic
1 (4-Ounce) can	diced green chilies
3 Cups	diced onions
1/2 Cup	diced roasted red peppers, preferably piquillos
1-2/3 Cups	diced tomatoes (canned) with juice
1 (14.5-Ounce) can	diced tomatoes, drained
1 14-1/2-Ounce Can	diced tomatoes, with juices
1 Cup	diced yellow onions
2 Tablespoons	Dijon mustard
1 Cup	Dijon mustard
1/4 Teaspoon	Dijon mustard
3 Tablespoons	Dijon mustard
1 Teaspoon	Dijon mustard
2 Tablespoons	Dijon mustard
2 Ounces	Dijon mustard
3/4 Cup	Dijon mustard
2 Teaspoons	Dijon mustard
1 Tablespoon	Dijon mustard
3 Tablespoons	Dijon mustard
1/3 Cup	Dijon mustard, divided
2 Teaspoons	Dijon-style mustard
1/4 cup	Dijon-style mustard
1/4 Cup	dried apricots, chopped
1/4 Cup	dried basil
1-1/2 Teaspoons	dried basil leaves
2-1/2 Teaspoons	dried basil leaves
1 Tablespoon	dried basil leaves
3 Tablespoons	dried basil leaves
1 Cup	dried blueberries
4 Cups	dried bread crumbs
12 Slices	dried bread, cubed
10 Slices	dried bread, cubed
1 Teaspoon	dried chili pepper
1 Teaspoon	dried cilantro
2 Tablespoons	dried coriander
2 Cups	dried cranberries
1-1/3 Cups	dried cranberries
1 Cup	dried cranberries
2 Tablespoons	dried cumin
1 Cup	dried currants
1/4 Cup	dried currants
1-1/2 Teaspoons	dried herbes de Provence
Pinch	dried herbes de Provence
1-1/2 Teaspoons	dried herbes de Provence
1/2 Cup	dried Italian bread crumbs
1 (0.7 ounce) package	dried Italian salad dressing mix
1 (1-Ounce) packet	dried Italian salad dressing mix
1/4 Teaspoon	dried marjoram
1 Tablespoon	dried marjoram
1/4 Teaspoon	dried marjoram
1 Teaspoon	dried onion
1 Teaspoon	dried oregano
2 Teaspoons	dried oregano
1 Tablespoon	dried oregano
1 Teaspoon	dried oregano
1 Tablespoon	dried oregano
1 Tablespoon	dried oregano
1 Teaspoon	dried oregano
1 Teaspoon	dried oregano
1 Teaspoon	dried oregano
1 Teaspoon	dried oregano
1/4 Teaspoon	dried oregano
4 Teaspoons	dried oregano leaves
2-1/2 Teaspoons	dried oregano leaves
4 Teaspoons	dried oregano leaves
1 Teaspoon	dried oregano leaves
1/4 Teaspoon	dried oregano leaves
2 Tablespoons	dried oregano leaves
1-1/2 Teaspoon	dried oregano leaves
1/2 to 1 Teaspoon	dried oregano leaves
1/4 Teaspoon	dried oregano leaves, crushed
1 Teaspoon	dried parsley
2 Tablespoons	dried parsley
1/4 Teaspoon	dried parsley
1/4 Teaspoon	dried red pepper flakes
1/4 Teaspoon	dried red pepper flakes
1 Teaspoon	dried rosemary
1 teaspoon	dried rosemary
1/2 Cup	dried rosemary leaves
1/2 Teaspoon	dried rosemary, crushed
2 Teaspoons	dried rosemary, crushed
1/3 Cup	dried sage
1-1/4 Teaspoons	dried sage leaves
1/2 Teaspoon	dried sage leaves
1 Teaspoon	dried sage leaves
2 Teaspoons	dried sage leaves, crushed
1-1/2 Teaspoons	dried spicy chile (pequin chile or dried Italian pepperoncini)
1 Tablespoon	dried summer savory
4 Teaspoons	dried tarragon
1 teaspoon	dried tarragon
2 cups	dried tart cherries
3/4 Cup	dried tart cherries, coarsely chopped
1 Teaspoon	dried thyme
2 Tablespoons	dried thyme
1/2 Teaspoon	dried thyme
1 Teaspoon	dried thyme
1/2 Teaspoon	dried thyme
1 Teaspoon	dried thyme leaves
1 Teaspoon	dried thyme leaves
1/2 Cup	dried thyme leaves
1/2 Teaspoon	dried thyme leaves
1 Teaspoon	dried thyme leaves
3 Cups	dry 1/4-inch bread crumbs
3 Cups	dry bread crumbs
1/4 Cup	dry bread crumbs
For garnish	dry cranberries
2 Teaspoons	dry lavender
2 Teaspoons	dry mustard
1/2 Teaspoon	dry mustard
2 Cups	dry plain bread crumbs
4 Cups	dry pumpkin seeds
1/2 Pound	dry red kidney beans, soaked overnight in the refrigerator
1/4 Cup	dry red wine
1 Tablespoon	dry rosemary
1/4 Teaspoon	dry rubbing sage
1/2 Cup	dry sherry
1 Cup	dry sherry
1 Ounce	dry sherry
1-1/4 Pound	dry thin Chinese egg noodles
1 Pound	dry white beans (cannellini), soaked overnight
1 Cup	dry white wine
1 Cup	dry white wine
6 Ounces	dry white wine
2 Cups	dry white wine
2 Ounces	dry white wine
1/2 Cup	dry white wine
1/4 Cup	dry white wine
1 Cup	dry white wine
1 Cup	dry white wine
2 Ounces	dry white wine
3 Cups	dry white wine
1 Cup	dry white wine
1 Quart	dry white wine
2 Cups	dry white wine
1/4 Cup	dry white wine
1 Cup	dry white wine (recommended: Virginia Chardonnay)
	Duck Sauce
1 Sprig	EACH fresh thyme, parsley and sage, minced
As needed	egg wash
As needed	egg wash
As needed	egg wash
As needed	egg wash
1	egg white, beaten
2	egg whites
1 Large	egg yolk
1 Large	egg yolk, lightly beaten
3	egg yolks
6	egg yolks
1	egg, beaten
1 Large	egg, beaten
1	egg, beaten
1 Large	egg, beaten
1	egg, beaten
1 Large	egg, beaten with 1 teaspoon water
1 Large	egg, slightly beaten
1 Large	egg, well beaten
4 Slices	eggplant, 3 inch diameter, 1/2" thick
12	eggs
3	eggs
6	eggs, beaten
6 Large	eggs, beaten
2 large	eggs, beaten
3 Large	eggs, beaten
13 Each	eggs, large
10	eggs, lightly beaten
2	eggs, slightly beaten
4 Pounds	escarole
2 Pounds	EXTRA LEAN GROUND TURKEY BREAST
1/2 Cup	extra virgin olive oil
As needed	extra virgin olive oil
2 Tablespoons	extra virgin olive oil
1/4 Cup	extra virgin olive oil
1 Cup	extra virgin olive oil
2 Teaspoons	extra virgin olive oil
1/2 Cup	extra virgin olive oil
3 Tablespoons	extra virgin olive oil
3 Cups	extra virgin olive oil
As needed	extra virgin olive oil
1/4 Cup	extra-virgin olive oil
1 Ounce	extra-virgin olive oil
1 Pound	fatback, cut in 1-inch pieces
1 Tablespoon	favorite chili rub with cumin
2 Medium	fennel bulbs, trimmed & coarsely chopped
1-1/2 Large	fennel bulbs, trimmed, cored and thinly sliced
	Fennel Hash
1 Teaspoon	fennel seeds, crushed
1 Teaspoon	fennel seeds, crushed
3/4 Teaspoon	fennel seeds, crushed
1/4 Teaspoon	fennel seeds, crushed
4 Teaspoons	fennel seeds, crushed
1/2 Bulb	fennel, sliced
3-3/4 Cups	Feta cheese, crumbled
2 Pounds	Feta cheese, crumbled
4 Pounds, 3 Ounces	fettuccine noodles, cooked and warm
As needed	fine bread crumbs
1/2 Cup	finely chopped celery
2 Cups	finely chopped celery
1 Cup	finely chopped green onions
1 Cup	finely chopped onion
3/4 Cup	finely chopped pecans
1-1/2 Cups	finely chopped pecans
As needed	fire roasted pepper and onion mixture
12 Ounces	firm white bread, cut into 1/2-inch cubes
1/2 Cup	fish sauce
3 Tablespoons	flat parsley leaves
1/2 Cup	flour
1 Cup	flour
3/4 Cup	flour
2 Tablespoons	flour
2 Cups	flour
3 Tablespoons	flour
1/4 Cup	flour
As needed	flour
1/2 Cup	flour
3 Tablespoons	flour
1/2 Pound	flour
4 Cups	flour
1 Cup	flour
3 Tablespoons	flour
As needed	flour tortillas
24 (10-inch)	flour tortillas
8 9-10 inch	flour tortillas
4 9-inch diameter	flour tortillas
20 8 to 9 inch	flour tortillas, warm
8 (8-inch)	flour tortillas, warmed
2 Pounds	focaccia bread, sliced horizontally
2 Pounds	foie gras
1 Loaf	French bread
4 Slices	French bread, day old
As needed	French fries
1 Pound + 3 Ounces	fresh 6x7 tomatoes, cut into wedges
6 Ounces	fresh basil
1 Cup	fresh basil
1/4 Cup	fresh basil leaves
2 Bunches	fresh basil leaves, washed and dried
1 Teaspoon	fresh basil, chiffonade
1/4 Cup	fresh basil, chopped
1 Cup	fresh basil, chopped
1 Teaspoon	fresh basil, chopped
1 Teaspoon	fresh basil, coarse chop
4 Sprigs	fresh basil, for garnish
4-1/2 Cups	fresh bean sprouts
1 Cup	fresh bread crumbs
2 Cups	fresh button mushrooms, cleaned and cut in chunks
2-1/2 Cups	fresh button mushrooms, sliced
1 Tablespoon	fresh chives, chopped
3/4 Cup	fresh chopped cilantro
1 Tablespoon	fresh chopped cilantro
2 Tablespoons	fresh chopped oregano or basil
1 Pound	fresh chorizo sausage
1/2 Bunch	fresh cilantro
2 Teaspoons	fresh cilantro leaves
1/4 Cup	fresh cilantro leaves, chopped
1/3 Cup	fresh cilantro leaves, chopped
1/4 Cup	fresh cilantro sprigs
2 Each	fresh cilantro sprigs, rough chop
3/4 Cup	fresh cilantro, chopped
2 Tablespoons	fresh cilantro, chopped
1/4 Cup	fresh cilantro, chopped
2 Cups	fresh cilantro, chopped
1-1/2 Cups	fresh cilantro, cleaned, drained and chopped
1/3 Cup	fresh cilantro, coarsely chopped
As needed	fresh cilantro, fine chop
1/3 Cup	fresh cilantro, minced
1 Cup	fresh cilantro, washed and dried
1 Package (12 ounces)	fresh cranberries
2 Cups	fresh cranberries
2 Cups	fresh cranberries, washed and picked over
6 Cups	fresh cranberries, washed and picked over
2 Tablespoons	fresh dill, minced
4 Cups	fresh fennel, 1/2 inch dice
4 Ounces	fresh fettuccine
As needed	fresh figs
7 Pounds	fresh figs, chopped
As needed	fresh fruit for garnish
1 Tablespoon	fresh garlic, minced
1 Teaspoon	fresh garlic, minced
3 Cloves	fresh garlic, minced
2 Tablespoons	fresh garlic, minced
1 Ounce	fresh garlic, minced
2 Tablespoons	fresh garlic, minced
1/4 Cup	fresh garlic, minced
1/4 Cup	fresh garlic, minced
10 Ounces	fresh garlic, minced
1/4 Cup	fresh garlic, minced
6 Cloves	fresh garlic, minced
6 Cloves	fresh garlic, peeled
2 Cloves	fresh garlic, smashed
2 Tablespoons	fresh ginger root, grated
1/4 Cup	fresh ginger root, minced
1-1/2 Tablespoons	fresh ginger root, minced
2 Tablespoons	fresh ginger root, minced
1/2 Teaspoon	fresh ginger root, minced
1 Tablespoon	fresh ginger root, peeled and chopped
1/2 Cup	fresh ginger root, peeled and chopped
1-1/2 Teaspoons	fresh ginger root, peeled and grated
1/4 Cup	fresh ginger root, peeled and minced
1 Teaspoon	fresh ginger, grated
1-1/4 Teaspoons	fresh ginger, grated
1/3 Cup	fresh ginger, peeled and sliced
1/4 Cup	fresh ginger, peeled and sliced
1 Teaspoon	fresh gingerroot, peeled and grated
1/4 Cup	fresh gingerroot, peeled and grated
8 Ounces	fresh gingerroot, peeled and grated
1/4 Ounce	fresh gingerroot, peeled and minced
As needed	fresh herbs
As needed	fresh herbs
1 Teaspoon	fresh horseradish, grated
3 Tablespoons	fresh Italian parsley, fine diced
As needed	fresh leaf lettuce, washed & dried
1 Pound	FRESH LEAN GROUND TURKEY
3/4 Cup	fresh lemon juice
1 Tablespoon	fresh lemon juice
3 Tablespoons	fresh lemon juice
2 Tablespoons	fresh lemon juice
1 Teaspoon	fresh lemon juice
1-1/2 Tablespoons	fresh lemon juice
1-1/2 Teaspoons	fresh lemon juice
1/4 Cup	fresh lemon juice
1 Teaspoon	fresh lemon juice
1/2 Cup	fresh lemon juice
2 Tablespoons	fresh lemon zest, minced
3 Tablespoons	fresh lime juice
1-1/2 Cups	fresh lime juice
1/3 Cup	fresh lime juice
1 Teaspoon	fresh lime juice
2 Tablespoons	fresh lime juice
3 Tablespoons	fresh mint, minced
4 Ounces	fresh Mozzarella cheese, drained, cut into 1-ounce slices
2-1/2 Pounds	fresh Mozzarella with sun-dried tomatoes, cut in 2-ounce portions
1 Ounce	fresh Mozzarella, sliced
9 cups	fresh mushrooms, cleaned and sliced
5-1/2 Cups	fresh mushrooms, sliced
1/3 Cup	fresh orange juice
1/2 Cup	fresh orange juice
2 Cups	fresh orange juice
1 Teaspoon	fresh orange zest
2 Teaspoons	fresh oregano
1 Teaspoon	fresh oregano
2 Tablespoons	fresh oregano leaves, chopped
3/4 Cup	fresh oregano leaves, stripped from stem
3 Tablespoons	fresh oregano, minced
As needed	fresh parsley
1/4 Cup chopped	fresh parsley
As needed	fresh parsley sprigs
1/4 Cup	fresh parsley, chopped
3 Tablespoons	fresh parsley, chopped
1/4 Cup	fresh parsley, chopped
1 Tablespoon	fresh parsley, chopped
3 Tablespoons	fresh parsley, chopped
1 Teaspoon	fresh parsley, chopped
3 Tablespoons	fresh parsley, chopped
As needed	fresh parsley, chopped
1 Bunch	fresh parsley, cleaned and chopped
1/2 Bunch	fresh parsley, minced
2/3 Cup	fresh parsley, minced
1 Pound	fresh pea pods
1-1/2 Pounds	fresh pea pods
1/2 Pint	fresh pearl onions, peeled
2 Quarts	fresh pineapple, peeled
1/2 Pint	fresh raspberries, washed and well drained
2 Each	fresh red bell peppers, seeded and julienned
2 Thin slices	fresh red onion
2 Each	fresh red papayas, ripe
3-3/4 Cups	fresh ripe tomatoes, seeded and small dice
As needed	fresh rosemary
1 Pound	fresh rosemary, chopped
1 Tablespoon	fresh rosemary, chopped
2 Tablespoons	fresh rosemary, crushed
1 sprig	fresh rosemary, finely chopped
2 Tablespoons	fresh rosemary, minced
As needed	fresh sage leaves
72 Whole	fresh sage leaves
7 Large	fresh sage leaves
As needed	fresh sage leaves for garnish
1 Teaspoon	fresh sage leaves, chopped
As needed	fresh sage sprigs
1 Teaspoon	fresh sage, chopped
1 Bunch each	fresh sage, marjoram and thyme, divided
1/4 Cup	fresh sage, minced
10 Ounces	fresh spinach, cooked, well drained and chopped
1 Pound	fresh spinach, washed and dried
1 Teaspoon	fresh squeezed lime juice
5 Pounds	fresh tangerines
1/2 Cup	fresh tarragon
As needed	fresh tarragon sprigs
1 Tablespoon	fresh tarragon, chopped
1-1/2 Teaspoons	fresh tarragon, chopped Note: OR 1/2 Teaspoon dried
3/4 Cup	fresh Thai or regular basil, chopped
1 Tablespoon	fresh thinly sliced basil
1 Tablespoon	fresh thyme
As needed	fresh thyme
1 Tablespoon	fresh thyme
1 Bunch	fresh thyme
As needed	fresh thyme
3 Tablespoons	fresh thyme leaves OR 1 Tablespoon dried thyme
As needed	fresh thyme sprigs
1/2 Bunch	fresh thyme, chopped
1 Tablespoon	fresh thyme, chopped
1/3 Cup	fresh thyme, chopped
1 Bunch	fresh thyme, cleaned and chopped
2 sprigs	fresh thyme, leaves removed
3 Tablespoons	fresh thyme, minced
4	Fresh tomatoes, peeled and slow cooked in olive oil for tomato confit
3 Pounds	FRESH TURKEY BREAST
4 (4-ounce)	fresh TURKEY BURGERS
2 Tablespoons	freshly chopped tarragon
1/2 Teaspoon	freshly cracked black pepper
As needed	freshly cracked black pepper
As Needed	freshly grated nutmeg
1/2 Teaspoon	freshly grated nutmeg
1/8 Teaspoon	freshly grated nutmeg
1/2 Teaspoon	freshly grated nutmeg
2 Teaspoons	freshly ground black pepper
2 Tablespoons	freshly ground black pepper
As needed	freshly ground black pepper
To Taste	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
As needed	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
To taste	Freshly ground black pepper
1-1/2 Teaspoons	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
Pinch	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
2 Tablespoons	freshly ground black pepper
As needed	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
1/4 Teaspoon	freshly ground nutmeg
1/2 Teaspoon	freshly ground pepper
1 Tablespoon	freshly ground pepper
To taste	freshly ground white pepper
1-1/2 Teaspoons	freshly ground white pepper
As needed	freshly ground white pepper
2 Teaspoons	freshly squeezed lemon juice
2 Tablespoons	freshly squeezed lemon juice
1 Teaspoon	freshly squeezed lemon juice
2 Tablespoons	freshly squeezed lemon juice
2 Tablespoons	freshly squeezed lemon juice
To Taste	freshly squeezed lemon juice
1/4 Cup	freshly squeezed lemon juice
2 Ounces	freshly squeezed lime juice
1/2 Cup	frozen carrot slices
20 Ounces	frozen chopped spinach, thawed and squeezed dry
1 10-Ounce Package	frozen chopped spinach, thawed and well drained
10-Ounces	frozen chopped spinach, thawed, well drained and patted dry
1/2 Cup	frozen cut okra
5 Pounds	frozen diced red potatoes
1/2 Cup	frozen lima beans
1 Box (9 ounces)	frozen or fresh artichoke hearts, slightly thawed
10 Ounces	frozen or fresh asparagus spears, slightly thawed
3 Ounces	frozen orange juice concentrate, thawed
1 Cup	frozen peas, thawed
1 Sheet (10" X 15")	frozen puff pastry, thawed
1 Bag (10 ounces)	frozen whole petite onions
2 Packages (12 ounces)	frozen, unsweetened blueberries
1/2 Cup	fruity olive oil
As needed	FULL-BODIED TURKEY STOCK
4 Cups	FULL-BODIED TURKEY STOCK, DIVIDED
5 Cups	FULLY COOKED SMOKED TURKEY BREAST, diced
2-1/4 Pounds	FULLY COOKED SMOKED TURKEY BREAST, shaved
1 Pound	fusilli
2 Cloves	garlic
1 Large	garlic clove, minced
5 Large	garlic cloves, crushed
5 Large	garlic cloves, minced
2 Large	garlic cloves, minced
2 Whole	garlic heads, roasted
3 to 4 Cups	garlic mashed potatoes
1/4 Cup	garlic powder
1/4 Teaspoon	garlic powder
Dash	garlic powder
1/2 Teaspoon	garlic salt
1/2 Teaspoon	garlic salt
4 Cloves	garlic, chopped
2 Ounces	garlic, chopped
1 Head	garlic, cloves separated, unpeeled
3 Cloves	garlic, coarse chop
1 Clove	garlic, crushed
1 Clove	garlic, crushed
3 Medium Cloves	garlic, crushed
6 Cloves	garlic, fine dice
3 Cloves	garlic, finely chopped
2 Tablespoons	garlic, freshly minced
1 Tablespoon	garlic, freshly minced
2 Cloves	garlic, minced
1/3 Cup	garlic, minced
2 Cloves	garlic, minced
4 Cloves	garlic, minced
4 Teaspoons	garlic, minced
1/8 Ounce	garlic, minced
2 Cloves	garlic, minced
6 Cloves	garlic, minced
4 tablespoons	garlic, minced
5 Cloves	garlic, minced
6 Cloves	garlic, minced
2 Tablespoons	garlic, minced
6 Cloves	garlic, minced
3 Cloves	garlic, minced
1 Tablespoon	garlic, minced
5 Cloves	garlic, minced
2 Cloves	garlic, minced
2 teaspoons	garlic, minced
2 Cloves	garlic, minced
3 Tablespoons	garlic, minced
1 Tablespoon	garlic, minced
6 Cloves	garlic, minced
2 Cloves	garlic, minced
1 Clove	garlic, minced
1-1/4 Teaspoon	garlic, minced
1 Large clove	garlic, minced
1 teaspoon	garlic, minced
2 teaspoons	garlic, minced
1 Clove	garlic, minced
3 Tablespoons	garlic, minced
4 Tablespoons	garlic, minced
1 Clove	garlic, minced
2 Tablespoons	garlic, minced
2 Cloves	garlic, minced
1 Clove	garlic, minced
1/4 Cup	garlic, minced
6 Cloves	garlic, peeled
1 Clove	garlic, peeled
4 Heads	garlic, peeled and coarsely chopped
4 Cloves	garlic, peeled and crushed
1 Clove	garlic, peeled and cut in half
2 Cloves	garlic, peeled and minced
2 cloves	garlic, sliced very thin
1 Head	garlic, split in half
6 Cloves	garlic, thinly sliced
2 Tablespoons	ginger, minced
2 Tablespoons	ginger, peeled and cut in chunks
1-1/2 Tablespoons	gingerroot, peeled and freshly grated
2 Ounces	goat cheese, room temperature
1/4 Cup	golden raisins
10 Ounces	golden raisins
1/4 Cup	golden raisins
3/4 Cup	golden raisins
7 Ounces	Gorgonzola
12 Ounces	Gorgonzola, crumbled
12 Ounces	Gorgonzola, DIVIDED
1 Tablespoon	grainy country-style mustard
1 Medium	Granny Smith apple, cored and chopped
1	Granny Smith apple, peeled, cored and grated
1/2	Granny Smith apple, quartered lengthwise
3 Large	Granny Smith apples, cored and finely diced
6 Large	Granny Smith apples, cored and finely diced
2 Tablespoons	granulated sugar
1 Tablespoon	granulated sugar
1 Teaspoon	granulated sugar
1 Cup	grape seed oil
24 Large	grape tomatoes
1 Cup	grape tomatoes, split
1 Quart	grapefruit, peeled and sectioned
As needed	grated Cheddar cheese
1/2 Cup	grated Cheddar cheese
1 Cup	grated Mozzarella cheese
3 Cups	grated Mozzarella cheese
1/2 Teaspoon	grated nutmeg
1 Tablespoon	grated orange peel
1/2 Cup	grated Parmesan cheese
1/2 Cup	grated Parmesan cheese
1/3 Cup	grated Parmesan cheese
1-1/2 Cups	grated Parmesan cheese
1/2 Cup	grated Parmigianino Reggiano
1 Ounce	grated Parmigiano-Reggiano
1 Cup	grated Romano cheese
1/2 to 1 Cup	grated sharp Cheddar cheese
1/2 Cup	green bell pepper, finely chopped
6 Cups	green bell pepper, seeded and diced
1 Small	green bell pepper, seeded and diced
6 Slices	green bell pepper, seeds and ribs removed
3 ounces	green chile paste, (see recipe in database)
1	Green jalapeno, sliced thin
As needed	green leaf lettuce, washed, drained and chilled
2 Heads	green leaf lettuce, washed, dried and chilled
3-1/2 Tablespoons	green olives, well drained and 1/4" dice
1/4 Cup	green onion, chopped
3/4 Cup	green onion, minced
1 Ounce	green onion, shredded
1-1/2 Cups	green onion, sliced
1/2 cup	green onions, chopped
7 Each	green onions, coarsely chopped
2	green onions, finely chopped
1 Cup	green onions, finely chopped
6	green onions, finely sliced
1 Bunch	green onions, julienned
1 Cup	green onions, sliced
2	Green onions, sliced
10	green onions, sliced
25 Each	green onions, sliced
1-1/4 Cups	green onions, sliced thin
6	green onions, sliced thin
3/4 Cups	green onions, thinly sliced
6	green onions, thinly sliced
1-1/2 Pounds	green pepper
1/4 Cup	green pepper, chopped
1-1/2 Cups	green pepper, diced
3-1/2 Cups	green pepper, seeded and cut into chunks
1 Large	green pepper, seeded and cut into narrow strips
1 Each	green pepper, seeded and diced
As needed	green rice
2 Cups	GRILLED or COOKED TURKEY, shredded
Pinch	ground allspice
1/4 Teaspoon	ground allspice
1/4 Teaspoon	ground allspice
3/4 Cup	ground black pepper
1-1/2 Teaspoons	ground black pepper
1/4 Teaspoon	ground black pepper
1/4 Teaspoon	ground cayenne
2 Teaspoons	ground cayenne pepper
5 Teaspoons	ground chipotle powder (OR 2-1/2 teaspoons each chili powder and mesquite grill seasoning)
1-1/2 Teaspoons	ground cinnamon
As Needed	ground cinnamon
1/2 Teaspoon	ground cinnamon
1/2 Teaspoon	ground cinnamon
1/8 Teaspoon	ground cinnamon
1 Teaspoon	ground cinnamon
1/4 Teaspoon	ground cloves
1/4 Teaspoon	ground cloves
Pinch	ground cloves
1/4 Teaspoon	ground cloves
1/3 Teaspoon	ground cloves
1/2 Teaspoon	ground coriander
2 Tablespoons	ground coriander
2 Teaspoons	ground coriander
2 Tablespoons	ground cumin
1/2 Teaspoon	ground cumin
1 Tablespoon	ground cumin
1/2 Teaspoon	ground cumin
1/2 Teaspoon	ground cumin
1 Tablespoon	ground cumin
1/4 Teaspoon	ground cumin
1/4 Cup	ground cumin
1 Teaspoon	ground cumin
1 Teaspoon	ground cumin
1/2 Teaspoon	ground ginger
1/4 Teaspoon	ground ginger
2 Teaspoons	ground ginger
1/2 Teaspoon	ground ginger
1-1/2 Teaspoon	ground ginger
1/4 Cup	ground ginger
1/4 Teaspoon	ground ginger
1/4 Teaspoon	ground ginger
2 Teaspoons	ground mace
Pinch	ground nutmeg
1/4 teaspoon	ground pepper
1 Tablespoon	ground red pepper (cayenne)
1/4 Teaspoon	ground tumeric
2 Pounds	GROUND TURKEY
1 Pound	GROUND TURKEY
1-1/4 Pounds	GROUND TURKEY
5 Pounds	GROUND TURKEY
2-1/2 Pounds	GROUND TURKEY
30 Pounds	GROUND TURKEY
1-1/4 Pounds	GROUND TURKEY
3 Pounds	GROUND TURKEY
1 Pound	GROUND TURKEY
3 Pounds	GROUND TURKEY
6 Pounds	GROUND TURKEY
1-1/2 Pounds	GROUND TURKEY
1 Pound	GROUND TURKEY
10 Pounds	GROUND TURKEY
1 Pound	GROUND TURKEY
1 Pound	GROUND TURKEY
1 Pound	GROUND TURKEY
4 Pounds	GROUND TURKEY
3 Pounds	GROUND TURKEY
1-1/2 Pounds	GROUND TURKEY
1-1/2 Pounds	GROUND TURKEY
2-1/2 Pounds	GROUND TURKEY
1 Pound	GROUND TURKEY
1/2 Pound	GROUND TURKEY
1/2 Pound	GROUND TURKEY BREAST
1 Pound	GROUND TURKEY, cold
1-1/4 Pounds	GROUND TURKEY, extra lean
6-1/2 Pounds	GROUND TURKEY, lean or regular
1 Pound	GROUND TURKEY, recommend blend of white/dark turkey or all dark
2 Teaspoons	ground white pepper
1/2 Teaspoon	ground white pepper
1 Pound	guacamole
4 Tablespoons	guacamole
2-1/2 Cups	guacamole, prepared
3 Each	habanero peppers, seeded and rough chop
4 Ounces	half and half cream
1/2 Cup	half and half cream
4	hamburger buns, split
4	hamburger buns, split
12	hamburger buns, split and toasted
4	Hamburger buns, split and toasted
2 Cups	hazelnuts, toasted and chopped
1/3 Cup	hazelnuts, toasted, chopped
1 Medium	head white cabbage, core removed
2-1/2 Cups	heavy cream
1/4 Cup	heavy cream
1/4 Cup	heavy cream
1 Cup	heavy cream
1 Gallon	heavy cream
2 Tablespoons	heavy cream
4 Cups	heavy cream
2 Ounces	heavy cream
1/4 Cup	heavy cream
5 Cups	heavy cream
10 Ounces	heavy cream
2 Cups	heavy cream
1-1/2 Cups	heavy mayonnaise
3 Cups	heavy whipping cream
2 Cups	hickory chips, soaked at least 30 minutes
1/2 Cup	hoisin sauce
3 Tablespoons	hoisin sauce
2 Cups	hoisin sauce
2 Ounces	hoisin sauce
1/3 Cup	hoisin sauce
1/4 Cup	honey
1 Tablespoon	honey
1 Cup	honey
1/3 Cup	honey
1/2 Cup	honey
1/2 Cup	honey
1 Tablespoon	honey
1 Cup	honey
2 Tablespoons	honey
1/3 Cup	honey mustard
1 Cup	honey or maple syrup
1/2 Cup	Honey Pineapple Chutney
16 12-inch	honey wheat tortilla shells
2 Tablespoons	horseradish
1 tablespoon	horseradish
1 Tablespoon	horseradish
As needed	hot cooked pasta
As needed	hot cooked rice
3 Pounds	HOT ITALIAN TURKEY SAUSAGE, medium dice
1 Teaspoon	hot pepper flakes
1 Teaspoon	hot pepper flakes
2 Teaspoons	hot pepper sauce
1/4 to 1/2 Teaspoon	hot pepper sauce
1/4 Teaspoon	hot pepper sauce
2 Tablespoons	hot pepper sauce such as Tabasco
1/4 Cup	hot peppers, seeded and finely minced
1 Cup	hot salsa
1 Teaspoon	hot sauce
2 Tablespoons	hot water
1 Quart	hot water
1/3 Cup	Hungarian paprika
6 Tablespoons	ice water
1 Medium	iceberg lettuce cup
1-2 Leaves	iceberg lettuce, washed, dried and crisp
2 Gallons*	icy cold water
18 Ounces	Irish smoked Blarney cheese, sliced
3 8-inch rounds	Irish soda bread, split
1 Pound	Italian bread crumbs
1	Italian bread shell, thin crust (12-inch diameter)
1 Pound	Italian country bread, cut in 1-inch cubes
1/4 Teaspoon	Italian seasoning
1 Teaspoon	Italian seasoning
As needed	Italian seasoning blend
1 Pound	ITALIAN TURKEY SAUSAGE
2 Pounds	ITALIAN TURKEY SAUSAGE, cut into 1/2-inch pieces
1 Pound	ITALIAN TURKEY SAUSAGE, cut into 1/2-inch slices
1 Tablespoon	Jack's Classic Mayo-Onion Sauce, or substitute (see NOTE)
24 Slices	jalapeno jack cheese
1	jalapeno pepper, cut in half
1 Medium	jalapeno pepper, seeded and chopped
3 Tablespoons	jalapeno pepper, seeded and diced
1 Medium	jalapeno pepper, seeded and finely chopped
1 Medium	jalapeno pepper, seeded and finely chopped
1	jalapeno pepper, seeded and minced
12 Each	jalapeno peppers, coarsely chopped
2	jalapeno peppers, finely chopped
1/4 Cup	jalapeno peppers, seeded and chopped
1 Medium	jalapeńo, cut into 8 lengthwise slices
1 Each	jalapeno, seeded and minced
1-1/2 Teaspoons	Jamaican jerk seasoning
1/2 Cup	jarred tomato sauce
2 Cups	jasmine rice OR sushi rice
1 (8 ounce) Can	jellied cranberry sauce
3 Tablespoons	jellied cranberry sauce
1/2 Cup	jellied cranberry sauce
3 Cups	jicama, julienned 1/4 inch
2 Ounces	jumbo lump crab
1 tablespoon	juniper berries, crushed
4 Medium	Kaiser buns
27	Kaiser buns, split
4	Kaiser rolls or bakery-style hamburger buns, split
4	Kaiser rolls, split and warmed
4	Kaiser rolls, toasted
2 Cups	kalamata olives, pitted & chopped
12	Kalamata olives, pitted and slivered
1-1/2 Cups	Kalamata olives, pitted, rinsed & coarsely chopped
1/2 Cup	ketchup
As needed	ketchup
1 (15-Ounce) can	kidney beans
2 Teaspoons	kosher salt
1/2 Teaspoon	kosher salt
To taste	kosher salt
1 Tablespoon	kosher salt
1/4 Teaspoon	kosher salt
3-1/3 Tablespoons	kosher salt
3 Tablespoons	kosher salt
As needed	kosher salt
1-1/2 Teaspoons	kosher salt
2 Tablespoons	Kosher salt
1 Tablespoon	kosher salt
2 Tablespoons	kosher salt
1 Teaspoon	Kosher salt
1 Tablespoon	kosher salt
1 Tablespoon	kosher salt
1/2 Teaspoon	kosher salt
1-1/4 Cups	kosher salt
2 Teaspoons	kosher salt
As needed	kosher salt
To taste	kosher salt
To taste	kosher salt
1/2 Teaspoon	kosher salt
1 Teaspoon	kosher salt
1 Tablespoon	kosher salt
1 Cup	Kosher salt
To Taste	kosher salt and cracked black pepper
To Taste	kosher salt and freshly ground black pepper
To Taste	kosher salt and freshly ground black pepper
To Taste	kosher salt and freshly ground black pepper
1/4 Teaspoon EACH	kosher salt and freshly ground black pepper
To Taste	kosher salt and white pepper
To taste	kosher salt and white pepper
To taste	kosher salt and white pepper
4-1/2 Teaspoons	kosher salt, divided
1	large bay leaf
2	Large carrots, peeled and sliced
2	Large eggs, beaten
3	Large eggs, beaten lightly
24	large eggs, poached
4	large Kaiser buns
2	large red bell peppers, seeded and 1/4 inch dice
4	Large whole lemons
6	Lasagna noodles
Pinch	lavender flowers
40 Each	leaf lettuce leaves, washed and dried
8 Heads	leaf lettuce, torn into bite-size pieces
20 Pieces	leaf lettuce, washed and drained
5 Bunches	leaf lettuce, washed and dried
1 Pound	LEAN GROUND TURKEY
1 Pound	LEAN GROUND TURKEY
4	Leaves romaine or red leaf lettuce
1 Large	leek, trimmed & quartered lengthwise
1-1/2 Pounds	leeks
2-1/2 Cups	leeks, sliced, white section only
3 Cups	leeks, washed and finely sliced
1 Cup	leeks, well washed & sliced
2 cups	leftover turkey gravy, hot
6 Stalks	lemon grass
1 Ounce	lemon juice
3 Tablespoons	lemon juice
2/3 Cup	lemon juice
1 Teaspoon	lemon peel or zest
2 Teaspoons	lemon pepper seasonings
As needed	lemon wedges
	Lemon wedges for garnish
As needed	lemon wedges, for garnish
As needed	lemon zest
4 Strips	lemon zest
1/2 Teaspoon	lemon zest
1 Teaspoon	lemon zest, freshly grated
2 Tablespoons	lemon zest, grated
1/2	lemon, cut in 2 wedges
1	lemon, juiced
1	lemon, juiced
1 Teaspoon	lemon-pepper seasoning
6 Stalks	lemongrass, finely chopped
2 Medium	lemons
3 Large	lemons
3 Large	lemons, juiced
2 Medium	lemons, peeled
2 Medium	lemons, zested
3	lemons, zested, retain juice
4 Leaves	lettuce
2	lettuce leaves, washed and dried
As needed	lettuce leaves, washed, drained and chilled
12 Large	lettuce leaves, washed, drained and chilled
4 Medium	lettuce leaves, washed, drained and chilled
1-1/2 Ounces	lettuce, shredded
1/2 Cup	light brown sugar
1 Cup	light brown sugar
1 Tablespoon	light brown sugar, packed
2 Tablespoons	light cream or table cream
1-1/4 Cups	light Mexican beer
1 Quart	light or heavy cream
2 Tablespoons	light or regular mayonnaise
1/4 Cup	light soy sauce
12	lime wedges, seeded
10	lime wedges, seeds removed
1 Tablespoon	lime zest
1 Teaspoon	lime zest, freshly grated
1	lime, cut into 8 wedges
1	lime, quartered
2 Large	limes
2 Large	limes
1 to 2	limes, cut into wedges
2	limes, cut into wedges
3 Medium	limes, juiced
4 Medium	limes, peeled
3	limes, zested, retain juice
8 Ounces	linguine, cooked and drained
4 Ounces	liquid celery
4 Ounces	liquid garlic
4 Ounces	liquid onion
2 Drops	liquid smoke
2 Tablespoons	liquid smoke
2 Tablespoons	lite soy sauce
1 (12 to 16 Ounces)	loaf focaccia
1 Pound	lobster meat, cooked
6 Each	long chives, slivered
1 Teaspoon	low sodium soy sauce
1-1/4 Cups	low-sodium poultry broth
2 Cups	low-sodium poultry stock (TURKEY STOCK PREFERRED)
1/2 Cup	low-sodium soy sauce
1-1/2 Cups	low-sodium soy sauce
3/4 Cup	lower-sodium soy sauce
7 Cups	lowfat plain yogurt
2 cups	Madeira
1/4 Cup	Madeira wine
1-1/3 Cups	mandarin orange juice
32 Ounces	mandarin orange slices, drained, reserve juice
1 (11 ounce) Can	mandarin oranges, drained
	Mandarin Pancakes
As needed	mango puree
4 Cups	mango, peeled and cut into chunks
4-1/4 Cups	mango, peeled, cut into 1/2-inch chunks
6	mangos, peeled and cut into 1-inch cubes
3 Medium	mangos, peeled, seed removed & diced
1 Tablespoon	maple syrup
1 Cup	maple syrup
1/2 Cup	maple syrup
1/4 Cup	maple syrup
1 Cup	maple syrup
1/2 Cup	maple syrup
2 Tablespoons	maple syrup
8 Slices	marbled rye bread
1 Tablespoon	margarine
1/2 Cup	margarine
3-1/2 Ounces	margarine
To Taste	marinade of olive oil, garlic and herbs
1/2 Cup	Marsala wine
2 Tablespoons	masa harina
2-2/3 cups	mashed potatoes, heated
1 Tablespoon	mayonnaise
1/4 Cup	mayonnaise
1 Cup	mayonnaise
1- 1/2 Cups	mayonnaise
4 Ounces	mayonnaise
3 Cups	mayonnaise
1 Quart	mayonnaise
1-1/4 Cups	mayonnaise
3 Tablespoons	mayonnaise
2	Medium potatoes, peeled and diced
4 Each	medium red onion, sliced into 1/4-inch rings
1/2 Pound	MESQUITE SMOKED TURKEY BREAST, deli sliced
1 Tablespoon + 1 Teaspoon	Mexican oregano, divided
1 (12-Ounce) can	Mexican stewed tomatoes
1 Can (10 ounces)	mild enchilada sauce
1 Pound	mild ITALIAN TURKEY SAUSAGE, removed from casings
4 Tablespoons	mild salsa
1/2 Cup	milk
As needed	milk
1/2 Cup	milk
3 Tablespoons	milk
1-1/2 Cups	milk
1/4 Cup	milk
1/4 Cup	minced celery
2 Tablespoons	minced fresh garlic
1-1/2 Teaspoons	minced fresh garlic
1 Teaspoon	minced fresh garlic
2 Tablespoons	minced fresh garlic
1 Teaspoon	minced fresh garlic
1 Teaspoon	minced fresh garlic
1/4 Cup	minced fresh parsley
1 Cup	minced fresh parsley leaves
1-1/2 Teaspoons	minced fresh rosemary
1-1/2 Teaspoons	minced fresh sage
1-1/2 Teaspoons	minced fresh thyme
1/2 Teaspoon	minced garlic
2 Tablespoons	minced garlic
1 Tablespoon	minced garlic
2 Teaspoons	minced garlic
1 Tablespoon	minced garlic
2 Teaspoons	minced garlic
1 teaspoon	minced garlic
1 Teaspoon	minced garlic
1/4 Cup	minced garlic
1 Clove	minced garlic
1 Teaspoon	minced garlic
1 Clove	minced garlic
2 Tablespoons	minced green onion
1/2 Cup	minced lemongrass
1 Cup	minced onions
1 Tablespoon	minced scallions
1/2 Cup	minced sweet onion
12 Ounces	mixed field greens, washed and chilled
12 Ounces	mixed mushrooms, cleaned, stems removed and sliced
1 Tablespoon	mixed peppercorns
5 Pounds	mixed salad greens, washed and dried
As needed	mixed salad greens, well chilled
1/2 cup	molasses
1 Tablespoon	molasses
1/2 Pound	Monterey Jack cheese, grated
2 Ounces	Monterey Jack cheese, grated
5 Cups	Monterey Jack cheese, shredded
8 Ounces	Monterey Jack cheese, shredded
	Moo Shu Turkey Mixture
1 Cup	Mozzarella cheese, grated
3 Cups	Mozzarella cheese, shredded
1 cup	Mozzarella, shredded
1 Slice	Muenster cheese
8 Each	multi-grain rolls, split and lightly toasted
4 Teaspoons	mushroom base
4-1/2 Pounds	mushroom pasta, cooked and drained
1 Can (2 ounces)	mushrooms, drained
2-1/2 Pounds	mushrooms, fresh, sliced
2 Tablespoons	mustard
1 Tablespoon	mustard seed
1 Tablespoon	mustard seeds, optional
2 Ounces	Napa cabbage, thinly sliced
2 Large	Navel oranges, segmented
3 Medium	nectarines, pitted and diced
1/2 Cup	non-fat plain yogurt
3/4 Cup	non-fat sour cream
	Non-stick cooking spray
As needed	non-stick vegetable spray
3 Tablespoons	nonfat dry milk powder
	Nonstick vegetable cooking spray
1 Package	nori (roasted sea weed)
1 Tablespoon	nutmeg, freshly grated
2 Teaspoons	Nyora chilis, finely ground
3 Tablespoons	oil
2 Tablespoons	oil
3/4 Cup	oil
2 Teaspoons	oil
As Needed	oil for deep fat fryer
1 Tablespoon	Old Bay Seasoning OR 1 ounce liquid crab boil
1/2 Cup	olive oil
1/4 Cup	olive oil
1 Ounce	olive oil
As needed	olive oil
As needed	olive oil
1 Tablespoon	olive oil
1/4 Cup	olive oil
2 Tablespoons	olive oil
1/4 Cup	olive oil
As needed	olive oil
1 Cup	olive oil
1/2 Cup	olive oil
1 Tablespoon	olive oil
As needed	olive oil
3 Ounces	olive oil
1-Ounce	olive oil
As needed	olive oil
1/4 cup	olive oil
As needed	olive oil
As needed	olive oil
As needed	olive oil
1/3 Cup	olive oil
1 Tablespoon	olive oil
4 Ounces	olive oil
1/3 Cup	olive oil
3 Tablespoons	olive oil
2 tablespoons	olive oil
2 Tablespoons	olive oil
24 Ounces	olive oil
1 Cup	olive oil
1/2 Cup	olive oil
2/3 Cup	olive oil
2 Teaspoons	olive oil
1/4 Cup	olive oil
2 Tablespoons	olive oil
2 Teaspoons	olive oil
1 Teaspoon	olive oil
2 Tablespoons	olive oil
2 Tablespoons	olive oil
1/4 Cup	olive oil
1/2 Cup	olive oil
1 Tablespoon	olive oil
1 Tablespoon	olive oil
1/2 Cup	olive oil
1/3 Cup	olive oil
2 Tablespoons	olive oil
2 Teaspoons	olive oil
3/4 Cup	olive oil
As needed	olive oil
1/3 cup	olive oil
2 Teaspoons	olive oil
As needed	olive oil
1 Tablespoon	olive oil
1/2 Cup	olive oil
2 Tablespoons	olive oil
As needed	olive oil
1 Tablespoon	olive oil
2 Tablespoons	olive oil
As needed	olive oil
1 Teaspoon	olive oil
1/3 Cup	olive oil
2 Tablespoons	olive oil
2 Tablespoons	olive oil, DIVIDED
1 Tablespoon	olive oil, divided
1-1/2 Tablespoons	olive oil, DIVIDED
2 Teaspoons	olive oil, divided
1 Tablespoon	olive oil, divided
2 Tablespoons	olive oil, divided
2 Tablespoons	olive oil, DIVIDED USE
As needed	olive oil, salt and black pepper
1	onion
1	Onion bun, split
8	onion buns, sliced and grilled
1/4 Cup	onion powder
1/2 Cup	onion, 1/4-inch diced
1 Medium	onion, chopped
1-1/2 Cups	onion, chopped
1 Large	onion, chopped
1 Tablespoon	onion, chopped
1/3 Cup	onion, chopped
1/2 Cup	onion, chopped
3/4 Cup	onion, chopped
2 Tablespoons	onion, chopped
1 Cup	onion, chopped
1/3 Cup	onion, chopped
1 Large	onion, chopped (about 1 cup)
1 Medium	onion, chopped medium dice
1/3 Pound	onion, coarsely chopped
7/8 Cup	onion, diced
1/2 Medium	onion, diced
1/4 Cup	onion, finely chopped
1/2 Cup	onion, finely chopped
1	onion, large dice
1 Medium	onion, medium dice
1 Tablespoon	onion, minced
1 Small	onion, peeled and quartered
1/2	onion, quartered lengthwise
1 Cup	onion, sliced
1 medium	onion, sliced
1/2 Medium	onion, thinly sliced
1/2 Cup	onion, thinly sliced
1 Cup	onion, thinly sliced
1 Medium	onion, thinly sliced
12 Ounces	onions, 1/4-inch dice
3 Medium	onions, chopped
1-1/2 Pounds	onions, chopped
2 Large	onions, cut into narrow wedges
1 Cup	onions, diced
1-1/2 Cups	onions, finely chopped
3 Whole	onions, minced
1-1/2 Quarts	onions, peeled and 3/8-inch dice
7 Cups	onions, sliced
8 Cups	onions, sliced thin
2 Pounds	onions, thinly sliced
1 Large	orange
2/3 Cup	orange flavored liqueur
3 Cups	orange juice
1/3 Cup	orange juice
6 Tablespoons	orange juice
1/2 Cup	orange juice
1/4 Cup	orange marmalade
4 Teaspoons	orange marmalade
1/4 Teaspoon	orange zest
2 Teaspoons	orange zest
1	orange, juiced
4 Medium	oranges, peeled and sectioned
1 Pound	orecchietta pasta
1 Teaspoon	oregano leaves
As needed	oregano sprigs, washed & dried
1/2 Cup	oregano, fresh
1/4 Teaspoon	oregano, fresh and minced
1 Cup	organic, stone ground cornmeal
	ORIENTAL DRESSING
1 Cup	orzo, cooked according to package directions
1-1/2 Pounds	OVEN ROASTED TURKEY BREAST, cut into julienne strips
4 Ounces	OVEN ROASTED TURKEY BREAST, shaved
4 Pounds, 6 Ounces	OVEN ROASTED TURKEY BREAST, shaved
3 Pounds	OVEN ROASTED TURKEY BREAST, thickly sliced
5 Ounces	OVEN ROASTED TURKEY BREAST, thinly sliced
4 Ounces	OVEN ROASTED TURKEY BREAST, thinly sliced
1-1/2 Pounds	OVEN ROASTED TURKEY BREAST, thinly sliced
3 Ounces	OVEN ROASTED TURKEY, sliced thin
1 Small	oven-dried tomato
1 (16-Ounce)	package cornbread stuffing crumbs
1-10-Ounce	package frozen spinach, well drained
13-1/2 Ounces	package whole wheat pasta, cooked al dente
1/4 Cup	packed brown sugar
	Pan Deglazing
1 Cup	panko bread crumbs
1/4 Cup	Panko breadcrumbs
3 Medium	papayas, seeded and diced
As needed	paprika
1/2 Teaspoon	paprika
3 Ounces	paprika
4 Cups	Parmesan cheese, freshly grated
As needed	Parmesan cheese, freshly grated
1/4 Cup	Parmesan cheese, freshly grated
1/4 Cup	Parmesan cheese, grated
1/2 Cup	Parmesan cheese, grated
As needed	Parmesan cheese, grated
2 Tablespoons	Parmesan cheese, grated
1/3 Cup	Parmesan cheese, shredded
1 Cup	Parmesan, grated and divided
4	parsley stems, chopped
2 Tablespoons	parsley, chopped
1 Teaspoon	parsley, chopped
3/4 Cup	parsley, chopped
As needed	parsley, chopped
2 Tablespoons	parsley, chopped
2/3 Cup	parsley, fresh
1/4 Bunch	parsley, rinsed
1 Bunch	parsley, washed and dried
4 Slices (1 ounce each)	part-skim Monterey Jack cheese
As needed	pasta cooking water
1/2 Cup	pastis or anise flavored liqueur
	Pastry for 2-crust 9-inch pie
1/3 Cup	peanut oil
5 Gallons	peanut oil
5-6 Gallons	peanut oil
As needed	peanut oil
4 to 5 Gallons	peanut oil, See Note
1	pear, peeled, cored & cut lengthwise into 6 wedges
3/4 Cup	pearl barley
6	pears, peeled, cored, & diced small
1-1/2 Cups	pecan halves, toasted and chopped
1/4 Cup	pecan pieces, toasted
1 Cup	pecans, toasted
1 Cup	peeled and chopped carrots
1 Ripe fresh pineapple,	peeled and cut into 1/2-inch slices
2 Cups	peeled and finely diced turnip
1-1/2 Teaspoons	peeled and grated fresh ginger
1 Tablespoon	peeled and grated fresh ginger
1 Tablespoon	peeled and grated fresh ginger root
1 Large sweet onion,	peeled and sliced 1/2-inch thick
2 Cups	peeled, seeded and finely diced butternut squash
1 Pound	penne
1/4 Teaspoon	pepper
To Taste	pepper
4 Slices	Pepper Jack cheese
1 cup	Pepper Jack cheese, grated
1 Ounce	pepper jack cheese, thinly sliced
1/4 Teaspoon	pepper, freshly ground
3	Peppercorns
1 Tablespoon	pesto sauce
1/4 Cup	pesto sauce
48 Sheets	phyllo dough
25 sheets	phyllo pastry
Garnish	pickle and bed of kale
As needed	pickle slices
As needed	pickled ginger slices
12 Ounces	pickled ginger, made into 36 rosettes
As Needed	pickled ginger, sliced
As needed	pickles and peppers
2 Tablespoons	pimiento stuffed olives, thinly sliced
As needed	pine nuts
3 Tablespoons	pine nuts, toasted
2/3 Cup	pine nuts, toasted & chopped
1/3 Cup	pineapple preserves
3-1/2 Cups	pineapple, cut into 1/2 inch chunks
1/2 Cup	pinon nuts, toasted
1 15-Ounce Can	pinto beans
2-1/2 Cups	pinto beans, canned, drained and rinsed
20 10-inch Pieces	pita bread
1/4 Cup	pitted and chopped black olives
6 Ounces	pitted black olives, drained
1 Can (3-1/4 ounces)	pitted black olives, drained
6 Each	pitted black olives, sliced
1 Pound	pitted ripe olives, sliced and drained
30 Ounces	pizza dough
1 Cup	plain barbecue sauce
2 Cups	plain croutons
1/4 Cup	plain dry bread crumbs
4 Fresh	plum tomatoes, peeled and diced
6	Plum tomatoes, quartered
18	plum tomatoes, roasted
4 Large	plum tomatoes, seeded and diced
1/2 Cup	poblano pepper, roasted and thinly sliced
2 Pounds	poblano peppers, seeded and 3/8-inch dice
1 Teaspoon	Pommery mustard
1 Cup	porcini mushrooms, cleaned and coarsely chopped
2 Pounds	pork butt, cut in 1-inch pieces
1/2 Pound	pork ribs
2 Cups	port wine
2-1/2 Quarts	port wine
1/4 Cup	port wine
3-3/4 Cups	portabella mushrooms, small dice
2 whole	portabella mushrooms, stemmed & quartered
4 3-1/2 Ounce	portabello mushrooms
8 Ounces	potato and eggplant threads, fried crisp
2 Cups	potato, large dice
1 Each	potato, thinly sliced, placed in circle on oiled non-skid pan
2 Large	potatoes, baked
3 Cups	potatoes, peeled and diced
1-2/3 Cups	potatoes, peeled, 3/8-inch diced
1 Teaspoon	poultry seasoning
1/2 Teaspoon	poultry seasoning
1/4 Cup	poultry seasoning
1-1/2 Teaspoons	poultry seasoning
1 Teaspoon	poultry seasoning
1 Teaspoon	poultry seasonings
1 16 - Ounce	prepared baked cheese pizza crust
2-1/2 Cups	prepared basil pesto
4 Cups	prepared BBQ sauce
3 Cups	prepared chunky vegetable spaghetti sauce
1/4 Cup	prepared chutney
1 Tablespoon	prepared cilantro pesto
1/4 Cup	prepared coffee
1 Tablespoon	prepared cranberry horseradish mustard
8 Ounces	prepared honey mustard
1 Ounce	prepared honey mustard spread
2 Tablespoons	prepared mustard
1 (11-Inch)	prepared pizza crust* (See note below)
1/2 Cup	prepared tomatillo salsa
6 Slices	Prosciutto, thinly sliced and trimmed of outer fat
12 Ounces	Provolone cheese, shaved
1 Pound	Provolone cheese, sliced
1 Ounce	Provolone, thinly sliced
12 rounds (about 12-ounces)	puff pastry dough, thawed and rolled to fit ramekins
2	puff pastry shells, cooked
3 Pounds	puff pastry, cut in rounds to fit ramekins
2 sheets	puff pastry, thawed
2 Quarts	PULLED or COOKED TURKEY BREAST, medium dice
4 Pounds, 14 Ounces	PULLED TURKEY
1-1/2 Pounds	PULLED TURKEY or COOKED TURKEY, 3/4-inch diced
1-1/4 Pounds	PULLED TURKEY, 3/4-inch diced
1 Pound, 10 Ounces	PULLED TURKEY, cut into 1/4-inch julienne strips
8 Slices	pumpernickel bread
1/2 Cup + 1 Tablespoon	pure olive oil
1-1/2 Cups	pure olive oil
1/3 Cup	quick cooking oats
3/4 Cup	quick-cooking oats, uncooked
40 Slices	raisin bread, toasted
1 Cup	raisins, chopped
1 Pound, 14 Ounces	ranch dressing, prepared
1/2 Cup	raspberry vinegar
12	rectangular crusty rolls, split, buttered and toasted
1/2 Medium	red bell pepper, finely chopped (about 1/2 cup)
1/2 medium	red bell pepper, seeded & cut into 1-inch cubes
1 Medium	red bell pepper, seeded & cut into 1/4-inch strips
1 Small	red bell pepper, seeded and chopped
1 Cup	red bell pepper, seeded and chopped fine
1 Medium	red bell pepper, seeded and cut into 1/4-inch strips
1/2 cup	red bell pepper, seeded and diced
1-1/2 Cups	red bell pepper, seeded and diced
2 Cups	red bell pepper, seeded and diced
1 Small	red bell pepper, seeded and diced
1/4 Cup	red bell pepper, seeded and minced
1 Cup	red bell pepper, seeded and small dice
4 Each	red bell pepper, sliced into 1/4-inch rings
2 Medium	red bell pepper, sliced julienne
3 Medium	red bell peppers, roasted, peeled, seeded and roughly chopped
3 Large	red bell peppers, seeded and chopped
3	red bell peppers, seeded and cut into 1-inch cubes
3 Large	red bell peppers, seeded and cut into thin strips
2 Pounds	red bliss potatoes, 1/2 inch dice
1-1/4 Cups	Red Hot Sauce or harissa sauce
1 Medium	red jalapeńo pepper, sliced
1	Red jalapeno, sliced thin
48 Leaves	red leaf lettuce
2 Heads	red leaf lettuce
6	Red leaf lettuce leaves, washed and chilled
3 Thin slices	red onion
1 Cup	red onion, 1/4 inch dice
2-1/2 Cups	red onion, chopped
1	red onion, finely minced
1/2 Cup	red onion, julienned
1 Cup	red onion, sliced
1 Medium	red onion, sliced
1 Ounce	red onion, thinly sliced
4 Ounces	red onion, thinly sliced
2 Medium	red onions, julienne cut
2 Medium	red onions, julienned
32 Slices	red or black radish slices
2 Slices	red or green pepper
1 Pound, 4 Ounces	red or yellow bell pepper, seeded and cut into strips
4 (1/4-Inch thick) slices	red or yellow onion
As needed	red pepper brunoise
1/2 Teaspoon	red pepper flakes
1-1/2 Teaspoons	red pepper flakes
1/2 Teaspoon	red pepper flakes
1 Tablespoon	red pepper flakes
1/4 Teaspoon	red pepper flakes
1/4 Teaspoon	red pepper flakes
1	red pepper, roasted, seeded and peeled
1/2 Cup	red pepper, roasted, well drained and 3/8" dice
1 Large	red pepper, seeded and cut into narrow strips
2 Medium	red peppers
2 Pounds	red potatoes, small dice
1 Large	red ripe tomato, sliced thin
6 Slices	red ripe tomatoes
4-1/2 Pounds	red skinned new potatoes, quartered
3/4 Pound	red skinned new potatoes, quartered
2 Medium	red sweet onions, sliced into eight, 1/4-inch thick rounds
2 to 3	red tomato slices
1/4 Cup	red wine vinegar
1 Quart	red wine vinegar
1/4 Cup	red wine vinegar
8 Ounces	red wine vinegar
2 Tablespoons	red wine vinegar
1 Tablespoon	red wine vinegar
2 Slices	red-ripe tomato
1/4 Cup	reduced fat sour cream
16 Slices	reduced-calorie bread, cubed and dried
1 Tablespoon	reduced-calorie Italian salad dressing
2 Tablespoons	reduced-calorie mayonnaise
1/4 Cup	reduced-calorie Ranch dressing
4 Slices	reduced-fat Monterey Jack cheese, (1 ounce each)
24	reduced-fat round cheese crackers
1/2 Cup	reduced-sodium chicken bouillon
1/3 Cup	reduced-sodium soy sauce
3 Tablespoons	reduced-sodium soy sauce
1/2 Cup	reduced-sodium soy sauce
3/4 Cup	reduced-sodium soy sauce
1 Quart	rhubarb, medium-dice
18 Sheets (8-inch rounds)	rice paper
1/2 Cup	rice vinegar
2 Ounces	rice vinegar
1/4 Cup	rice vinegar
1-1/8 Cups	rice vinegar or white vinegar
2 Teaspoons	rice wine vinegar
3/4 Cup	rice wine vinegar
1/4 Cup	rice wine vinegar
3/4 Cup	rice wine vinegar
1 Cup	rice wine vinegar
2 Ounces	RICH, DARK TURKEY STOCK, reduced
16 Ounces	Ricotta cheese
1 Cup	Ricotta cheese
1 Medium	ripe avocado, peeled and pitted
1	ripe avocado, peeled, sliced
6 Medium	ripe avocados, peeled and pitted
1/4 Cup chopped	ripe olives
8	ripe tomatoes, thinly sliced
As needed	roasted corn tortillas, crushed
1-1/2 Pounds	ROASTED DARK TURKEY, skin removed & cut in 3/4-inch dice
2 Tablespoons	roasted garlic mayonnaise
2 Tablespoons	roasted garlic puree
1	roasted red pepper, seeded and julienned
As needed	roasted red peppers
1 7.5-ounce jar	roasted red peppers, strained
1/4 Cup	roasted sweet red peppers, sliced
5 Pounds	ROASTED TURKEY BREAST, julienned
4 Ounces	ROASTED TURKEY SLICES, sliced thin
3 Pounds	ROASTED TURKEY, sliced thin
3/4 Pound	ROASTED TURKEY, sliced thin
1	roasted yellow pepper, seeded and julienned
1	Roma tomato, seeded & cut into 1/4-inch cubes
10 Pounds	Roma tomatoes, blackened and peeled
3 Quarts	Roma tomatoes, diced
2 Small	romaine leaves, cut in half
3 Cups	romaine salad mix
1 Head	romaine, washed, trimmed & cut chiffonade
1/2 Cup	Romano, grated
4-1/2 Pounds	root vegetables, roasted
1 Recipe	Rosemary Apple Salsa
1/4 Teaspoon	rosemary, fresh and minced
1 Pound	rotini, raw
2 Tablespoons	roux
1/4 Teaspoon	rubbed sage
9 Each	ruby red grapefruits, peeled and sectioned
2 Cups	Russet potato, peeled and medium dice
1-1/2 Teaspoon	saffron filaments
2 Teaspoons	saffron threads
1 Gram	saffron threads
1/8 Teaspoon	saffron threads
1/2 Teaspoon	saffron threads, chopped
3 Cups	sage leaves, stemmed and washed
1/4 Teaspoon	sage, fresh and minced
1/2 Cup	sake
3 Ounces	salad greens, washed, drained and well chilled
2 Tablespoons	salad oil
1 Cup	salad oil
2 Quarts	salad oil
2/3 Cup	salsa
1/2 Cup	salsa
As needed	salsa
3 Cups	salsa verde
2-1/2 Cups	salsa, prepared medium/hot
1/8 Teaspoon	salt
To taste	salt
2 Teaspoons	salt
2 Tablespoons	salt
3/4 Teaspoon	salt
1/2 Teaspoon	salt
2 Teaspoons	salt
1/2 Teaspoon	salt
1/2 Teaspoon	salt
1/2 Teaspoon	salt
1/2 Teaspoon	salt
To Taste	salt
1/2 Teaspoon	salt
1/2 Teaspoon	salt
1 Teaspoon	salt
1/2 Teaspoon	salt
2-1/2 Teaspoons	salt
Pinch	salt
1 Teaspoon	salt
1 Teasponn	salt
1 Teaspoon	salt
1/2 Teaspoon	salt
Pinch	salt
2 teaspoons	salt
2 Teaspoons	salt
1/2 Teaspoon	salt
1/4 Teaspoon	salt
1/2 Teaspoon	salt
1/2 Teaspoon	salt
1 Teaspoon	salt
1/4 Teaspoon	salt
1/2 Teaspoon	salt
3/4 Teaspoon	salt
2 Teaspoons	salt
1-1/4 Tablespoons	salt
3 Tablespoons	salt
3/4 Teaspoon	salt
1 Teaspoon	salt
1 Teaspoon	salt
To Taste	salt
1 Teaspoon	salt
1 Tablespoon	salt
1/2 Teaspoon	salt
2 Tablespoons	salt
1/4 Teaspoon	salt
1 Teaspoon	salt
1/8 Teaspoon	salt
1/2 Teaspoon	salt
2 Tablespoons	salt
1/4 Teaspoon	salt
2 Tablespoons	salt
1 Tablespoon	salt
1-1/2 Teaspoons	salt
1 Tablespoon	salt
1 Teaspoon	salt
1/2 Teaspoon	salt
1/2 Teaspoon	salt
As needed	salt and black pepper
To Taste	salt and black pepper
To Taste	salt and 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
As needed	Salt and freshly ground black pepper
As needed	salt and freshly ground black pepper
To taste	salt and freshly ground black pepper
As needed	salt and freshly ground black pepper
	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
To taste	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
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
As needed	salt and freshly ground pepper
To Taste	salt and freshly ground pepper
To Taste	salt and freshly ground pepper
To Taste	salt and pepper
To taste	salt and pepper
To Taste	salt and pepper
To Taste	salt and pepper
As needed	salt and pepper
As needed	salt and pepper
To Taste	salt and pepper
As needed	salt and pepper
To Taste	salt and pepper
To Taste	Salt and pepper
As needed	salt and pepper to taste
	Salt and pepper, to taste
To Taste	salt and white pepper
1 Tablespoon	salt and white pepper mixture
	salt and white pepper to taste
1-1/2 Teaspoon	salt, divided
1/3 Cup	salted butter
1/3 Cup	salted butter
2 Tablespoons	salted butter, melted
1 6-inch	sandwich roll, split
2 Cups	Sauterne wine
4-1/2 Pounds	savoy cabbage, shredded
3/4 Pound	savoy cabbage, shredded
1 Pound	savoy cabbage, washed, cored & cut chiffonade
1 Bunch	scallion tops, thinly sliced
1 Each	scallion, finely chopped
2-1/2 Cups	scallions, chopped
3 Cups	scallions, cleaned and chopped
As needed	scallions, sliced
As needed	scallions, small dice
1 Cup	scallions, small dice
As needed	scallions, thin sliced
1/2 Cup	scallions, thinly sliced
4 Teaspoons	sea salt
As needed	sea salt
2 Tablespoons	sea salt
2 Tablespoons	sea salt
2 Teaspoons	sea salt
1-1/2 Teaspoons	sea salt
To taste	sea salt
As needed	sea salt and cracked black pepper
As needed	seasoned flour
4 (4-Ounce)	seasoned lean TURKEY BURGER PATTIES
1-1/2 Cups	seasoned mashed potatoes, warm
2 Each	seedless cucumbers, peeled and cut into 1/4-inch by 4-inch strips
1/4 Cup	seedless raspberry preserves
15 Jumbo	seedless red grapes, halved
10 Mini	sesame dinner rolls, split and warmed
1/2 Cup	sesame oil
2 Teaspoons	sesame oil
1/2 Teaspoon	sesame oil
1 Tablespoon	sesame oil
4 Ounces	sesame oil
1 Tablespoon	sesame oil
1 Tablespoon	sesame oil
1/4 Cup	sesame oil
1/3 Cup	sesame oil
1/3 Cup	sesame oil
1 Jumbo	sesame seed bun, split and toasted
1 Tablespoon	sesame seeds, lightly toasted
3 Tablespoons	sesame seeds, toasted
1 tablespoon	sesame seeds, toasted, if desired
1 Medium	shallot, chopped
1/8 Ounce	shallot, minced
1 Each	shallot, minced
8 Medium	shallots
6 Medium	shallots, diced
2	shallots, fine dice
1 Teaspoon	shallots, minced
2	shallots, minced
8	shallots, peeled and minced
1-1/4 Pounds	sharp Cheddar cheese, sliced
1 Cup	shelled fresh peas
1/3 Cup	shiitake mushrooms, cleaned and sliced
1 Pound	shiitake mushrooms, cleaned and sliced
4 Cups	shiitake or crimini mushrooms, cleaned and sliced
2 Each	shitake mushrooms, sliced
1 Cup	shredded Asiago cheese
1 1/2 Cups	shredded Cheddar cheese
1 Cup	shredded jalapeno cheese
8 ounces	shredded mixed Italian blend cheese, DIVIDED
1/2 Cup (2 ounces)	shredded Mozzarella cheese (about 2 ounces)
2 Cups	shredded Mozzarella cheese, DIVIDED
1/2 Cup	shredded Parmesan cheese
6 Cups	shredded Pepper Jack cheese
1/2 Cup	skim milk
1 Cup	skim milk
As needed	sliced almonds, toasted
1 Cup	sliced button mushrooms
3 Cups	sliced carrots
4 Ounces	sliced Provolone cheese
1/4 Cup	sliced scallions
5	slices American cheese
8-12 thin	slices fully-cooked OVEN ROASTED TURKEY
4 (1-Ounce)	slices Pepper Jack cheese
4	Slices red ripe tomato
2-1/2 Cups	small shell pasta, uncooked
2 Cups	small Spanish pimiento-stuffed green olives, drained
4 Pounds	small to medium whole button mushrooms, cleaned
2 Pounds	small yellow fleshed potatoes, peeled and cubed
As Needed	smoked angel hair pasta, cooked
1/2 Pound	smoked Cheddar cheese, cut into 20 slices
4 Ounces	smoked Gouda cheese, cut in 1-ounce slices
1/2 Pound	smoked Gouda cheese, sliced into 1-ounce slices
8 Ounces	smoked Mozzarella cheese, cut into 1/2-inch cubes
1 Package (8 ounces)	SMOKED TURKEY BREAST SLICES
1 Pound	SMOKED TURKEY BREAST, diced brunoise
3 Ounces	SMOKED TURKEY BREAST, julienne
1 Pound	SMOKED TURKEY BREAST, julienned
1-1/2 Pounds	SMOKED TURKEY BREAST, julienned
12 ounces	SMOKED TURKEY BREAST, shredded
2 Pounds	SMOKED TURKEY BREAST, sliced
1/2 Pound	SMOKED TURKEY BREAST, sliced thin
5 Pounds	SMOKED TURKEY BREAST, sliced thin
15 Pounds	SMOKED TURKEY DRUMSTICKS, OR 10 POUNDS SMOKED TURKEY THIGHS
2 Pounds	SMOKED TURKEY SAUSAGE, cut into 1/2-inch cubes
6 Pounds	SMOKED TURKEY SAUSAGE, herb flavored, blanched & sliced 1/2-inch thick
1 Pound	SMOKED TURKEY SAUSAGE, herb flavored, blanched & sliced 1/2-inch thick
2 Pounds	SMOKED TURKEY SAUSAGE, sliced thin
3 Cups	SMOKED TURKEY THIGH, shredded
8 cups	SMOKED TURKEY, medium dice
1/2 Pound	SMOKED TURKEY, sliced
4-1/2 Pounds	SMOKED TURKEY, thinly sliced
3 Tablespoons	smokey Spanish paprika
6 Ounces	smoky barbecue sauce, commercial
1/2 Cup	smooth peanut butter
2 Cups	smooth peanut butter
1 Cup	smooth peanut butter
1/4 Cup	smooth peanut butter
3-1/3 Cups	snow peas
1-1/4 Cups	sour cream
1-2/3 Cups	sour cream
2/3 Cup	sour cream
1/2 Cup	sour cream
1/2 Cup	sour cream
1 Cup	sour cream
As needed	sour cream
As needed	sour cream
As needed	sour cream
As needed	sour cream, thinned
4 24-inch	sourdough baguettes, sliced lengthwise
24 Slices	sourdough bread
12 Large	Southwestern flavored flour tortillas
2 Cups	soy
2 Cups	soy oil
4 Ounces	soy sauce
1/2 Cup	soy sauce
1/2 Teaspoon	soy sauce
2 Teaspoons	soy sauce
2 Ounces	soy sauce
1/3 Cup	soy sauce
1/4 Cup	soy sauce
1/2 Cup	soy sauce
1/4 Teaspoon	soy sauce
1 Teaspoon	soy sauce
1 Cup	soy sauce
1/3 Cup	soy sauce
8 Pounds	spaghetti noodles, cooked & held for service
8 Ounces	spaghetti, cooked and drained according to package directions
1 Large	Spanish onion, chopped
1	Spanish onion, coarse chop
1 Each	Spanish onion, cut in half and sliced
1 Each	Spanish onion, diced
5 Medium	Spanish onions, fine dice
4 Tablespoons	spice blend (equal parts ground coriander, cumin, fennel seed)
1 Pound	SPICED TURKEY BREAST, diced
2 Ounces	spicy daikon radish sprouts
1/4 Cup	spicy taco sauce
3 Pounds	spinach leaves, coarse stems removed, washed and drained
10 Ounces	spinach leaves, washed and dried
2 Pounds	spinach leaves, washed and well drained
2 Cups	spinach, chopped & lightly packed
2 Ounces	spinach, picked and washed
8 Ounces	spinach, sauteed, drained well & patted dry
1 Pound	spinach, stalks removed & coarsely chopped
5 Pounds	spinach, washed and dried well
4 Hawaiian sweet sandwich rolls or potato burger buns,	split and toasted
4-1/2 Pounds	spring salad mix or mesclun
As needed	sprouts
4	Squares rosemary focaccia, split
1 Tablespoon	sriracha
3	starfruit (carambola), diced
As needed	steamed rice
1 Can (8 ounces)	stewed tomatoes
1 Can (14-1/2 ounces)	stewed tomatoes
1 (8-Ounce) can	stewed tomatoes
1 Can (16 ounces)	stewed tomatoes, drained
3/4 Cup	strained poaching liquid
14-1/2 Ounces	stroganoff sauce mix
1-1/2 Cups	sugar
1-1/2 Cups	sugar
1 Teaspoon	sugar
1 Cup	sugar
1/4 Cup	sugar
2-1/2 Tablespoons	sugar
3/4 Teaspoon	sugar
1 Teaspoon	sugar
3 Cups	sugar
2 Tablespoons	sugar
2 Tablespoons	sugar
1/3 Cup	sugar
1-1/2 Cups	sugar
1/4 teaspoon	sugar
1 Teaspoon	sugar
1 Tablespoon	sugar
1/2 Cup	sugar
2 Tablespoons	sugar
3/4 Teaspoon	sugar
2 Tablespoons	sugar
1 Tablespoon	sugar
1 Tablespoon	sugar
30	sugar toasted walnut halves
12	sugarcane or bamboo skewers
2/3 Cup	sun-dried cherries
6 12-inch	sun-dried tomato tortillas
1/2 Cup	sun-dried tomatoes, finely sliced
1/2 Cup	sun-dried tomatoes, minced
1-1/2 Cups	sun-dried tomatoes, reconstituted
1/4 Cup	sundried cranberries
1/2 Cup	sundried cranberries
1 Cup	sundried cranberries, chopped
2 Ounces	Sweet Marsala
3 Tablespoons	sweet bean sauce
4	sweet bell peppers, seeded and diced
1/2 Cup	sweet butter
3-1/2 Cups	sweet corn kernels
1/2 Cup	sweet Indonesian soy sauce with anise (kecap manis)
1/4 Cup	sweet onion, chopped
1	sweet onion, minced
8 Ounces	sweet onion, small dice
1 Cup	sweet onion, thinly sliced
1/4 Cup	sweet onions, 1/4-inch dice
6 Ounces	sweet onions, chopped
1/2 pound	sweet or spicy ITALIAN TURKEY SAUSAGE
2 Pounds	sweet potato fries, cooked
10 Pounds	sweet potatoes, peeled
5 Pounds	sweet potatoes, peeled and 3/8-inch dice
1 Pound	sweet potatoes, peeled and cut into 1-inch cubes
4 Medium	sweet potatoes, peeled, diced and blanched
1 Cup	sweet red onion, diced fine
2 Pounds	sweetbreads, soaked in ice water overnight
1/4 Cup	sweetened flaked coconut
1/2 Cup	sweetened flaked coconut
1 Pound	Swiss chard, stalks removed & coarsely chopped
3 Slices	Swiss cheese
1/2 Pound	Swiss cheese, grated
2 Teaspoons	Tabasco
1 Each	Tabasco hot pepper, seeded and rough chop
1/2 Teaspoon	Tabasco sauce
2 Cups	table salt (do not substitute equal amounts of kosher salt)
1 1-1/4 Ounce Package	taco seasoning mix
4 Sheets	tapioca rice paper
1 Teaspoon	tarragon leaves
4	tarragon stems, chopped
2 Tablespoons	tarragon vinegar
2/3 Cup	tart apple, pared, cored and diced
1/2 Cup	tart apples, peeled, cored and diced
1 Large	tart red apples, unpeeled, cored and sliced thin
4 to 5	Tender arugula leaves, well washed, dried and chilled
1/3 Cup	tequila
3 Cups	thinly sliced onions
2 Cups	thinly sliced red onion
As needed	thinly sliced red onion rings
3 Cups	thyme candied carrots
4	thyme sprigs
1/4 Teaspoon	thyme, fresh and minced
1/4 Cup	toasted sesame oil
2-3 Slices	tomato
2 Cups	tomato juice
1 Pound	tomato paste
2/3 Cup	tomato paste
1/2 Cup	tomato paste
1 (8-Ounce) can	tomato sauce
1 Cup	tomato sauce
80 Slices	tomato, (about 14 tomatoes)
1/3 Cup	tomato, chopped
1 Cup	tomato, chopped
1 Large	tomato, seeded and chopped (about 1-1/3 Cups)
12 Large	tomatoes
1 Gallon	tomatoes with juices, chopped
10 to 12 Large	tomatoes, cut into 1/4- inch slices
1 Cup chopped	tomatoes, drained
1-1/2 Cups	tomatoes, peeled, seeded & chopped
2 Pounds	tomatoes, peeled, seeded, and chopped
3 Medium	tomatoes, seeded and diced
2 Cups	tomatoes, seeded and diced small
4-6	tomatoes, thinly sliced
3	tomatoes, washed, cored, blanched, peeled, seeded & diced
32	Toothpicks, soaked in cold water for 15 minutes
4 Ounces	tortilla chips, finely crushed
2-1/2 Cups	tri-colored rotini pasta, cooked and drained
3 Quarts	TURKEY STOCK
8 Slices	TURKEY BACON
1 Pound	TURKEY BACON
36 Slices	TURKEY BACON, blanched
2 Ounces	TURKEY BACON, cooked and julienned
3 Ounces	TURKEY BACON, diced
1 cup	TURKEY BACON, diced
3 Ounces	TURKEY BACON, diced
2 Pounds	TURKEY BACON, minced
1/4 Cup	TURKEY BASE
3/4 Cup	turkey base
8 Pounds	TURKEY BONES, cut into 3-inch chunks
7 Pounds	TURKEY BREAST
3 Pounds- EP	TURKEY BREAST
1 (4-6 pound)	TURKEY BREAST
1 9-Pound	TURKEY BREAST
1 Single Lobe	TURKEY BREAST
25 3 ounces each	TURKEY BREAST CUTLET
24	TURKEY BREAST CUTLETS
2 Pounds	TURKEY BREAST CUTLETS, CHOPS or TENDERLOIN
1 Pound	TURKEY BREAST CUTLETS, pounded to an even thickness
2 3-Ounce	TURKEY BREAST MEDALLIONS
1 7 1/2-pound	TURKEY BREAST OR 1 12 -pound WHOLE TURKEY
2 Pounds	TURKEY BREAST or TENDERLOIN, cut in 1-inch pieces
4 Pounds	TURKEY BREAST or TENDERLOINS
1 Pound	TURKEY BREAST or THIGHS, cut into cubes
2 Pounds	TURKEY BREAST ROAST
8 Ounces	TURKEY BREAST TENDERLOIN
6 3-Ounce	TURKEY BREAST TENDERLOINS, pounded thin to 8.5" x 5.5"
2-1/2 Pounds	TURKEY BREAST, boneless, skinless, 1/2" thick bias cut
4 Pounds	TURKEY BREAST, cubed
8 Pounds	TURKEY BREAST, cut in 3/4-inch cubes
3 Pounds	TURKEY BREAST, diced into 1-inch cubes
1 Pound	TURKEY BREAST, oil browned, pan roasted breast
1	TURKEY BREAST, seasoned with butter, salt and freshly ground pepper
1 5-Pound	TURKEY BREAST, skin on
1 10-Pound	TURKEY BREAST, skin on
2 Pounds	TURKEY BREAST, skinless
2 14-Ounce	TURKEY BREAST, skinless and boneless
8-1/2 Pounds	TURKEY BREAST, sliced
1 Pound	TURKEY BREASTS
1/2 Cup	TURKEY BROTH
1 Cup	TURKEY BROTH
2 Cups	TURKEY BROTH
1 Cup	TURKEY BROTH
1 Cup	TURKEY BROTH
1-1/2 Cups	TURKEY BROTH
2 Cups	TURKEY BROTH
2 Quarts	TURKEY BROTH
2 to 2-1/2 Cups	TURKEY BROTH
1 Quart	TURKEY BROTH
3 1/3 Cups	TURKEY BROTH
2 Cups	TURKEY BROTH
6 Cups	TURKEY BROTH
2 Quarts	TURKEY BROTH
1/4 Cup	TURKEY BROTH
1 Cup	TURKEY BROTH
1 to 1-1/2 Cups	TURKEY BROTH
4 Cups	TURKEY BROTH and defatted pan juices, see note below
2 Quarts	TURKEY BROTH or 6 (10.5-Ounce cans) low-sodium chicken broth
3 Cups	turkey broth or canned reduced-sodium chicken broth, heated
15 Ounces	TURKEY BROTH or low sodium chicken broth
2-1/4 Quarts	TURKEY BROTH or low-sodium chicken broth
4 Cups	TURKEY BROTH or low-sodium chicken stock
1-1/2 Cups	TURKEY BROTH or reduced-sodium chicken bouillon
1 Cup	TURKEY BROTH or reduced-sodium chicken broth
1/2 Cup	TURKEY BROTH, See Note
6 6 to 7-Ounce	TURKEY CHOPS or CUTLETS
4 Ounces	TURKEY CUTLET
6 (5-ounces each)	TURKEY CUTLETS
3 Pounds	TURKEY CUTLETS, 4-ounces each
1 Pound	TURKEY CUTLETS, cut in thin strips
1 Pound	TURKEY CUTLETS, cut into 1/2-inch strips
1 Pound	TURKEY CUTLETS, cut into 1/4-inch strips
2 4-Ounce	TURKEY CUTLETS, gently pounded to an even thickness
3 Pounds	TURKEY CUTLETS, gently pounded to an even thickness
20 4 - 5 ounce	TURKEY CUTLETS, pounded to an even thickness
2 Cups	turkey drippings
3 Cups	turkey gravy
1/2 Pound	TURKEY HAM, cut into 3/4-inch cubes
5 Ounces	TURKEY HAM, shaved and cut into 1/2-inch strips
1/2 Pound	TURKEY HAM, sliced
1/2 Pound	TURKEY KIELBASA or SMOKED TURKEY SAUSAGE, cut into 1/2-inch slices
2 Medium	TURKEY LEGS
2	TURKEY LEGS
30 (2 to 3 Ounce)	TURKEY MEDALLIONS
1 Tablespoon	TURKEY OR CHICKEN BASE
3 Quarts	TURKEY or low-sodium chicken broth
1 Cup	TURKEY or low-sodium chicken stock
6 6-Ounce	TURKEY PAILLARDS, pounded to an even thickness of 1/3-inch
1 Pound	TURKEY PASTRAMI, cut into 1/2-inch cubes
2-1/4 Pounds	TURKEY PASTRAMI, thinly sliced
1 4-Ounce	TURKEY PATTY, seasoned
4 Pounds, 11 Ounces	TURKEY SALAMI
1 Pound	TURKEY SALAMI, sliced
1 Pound	TURKEY SAUSAGE
6	TURKEY SAUSAGES, cut into medium dice
4 6-Ounce	TURKEY STEAKS, Cut from the breast
20 Each (5 Pounds total)	TURKEY STEAKS, thawed
40 Steaks (6-1/4 Pounds)	TURKEY STEAKS, thawed
2 Quarts	TURKEY STOCK
2 Cups	TURKEY STOCK
1 Quart	TURKEY STOCK
2 Cups	TURKEY STOCK
1-1/2 Quarts	TURKEY STOCK
2 Cups	TURKEY STOCK
1 Quart	TURKEY STOCK
1 Quart	TURKEY STOCK
2 Quarts	TURKEY STOCK
1-2 Cups	TURKEY STOCK
1 Gallon	TURKEY STOCK
3-3/4 Quarts	TURKEY STOCK
2+ Cups	TURKEY STOCK
2-1/2 Cups	TURKEY STOCK
1/2 Cup	TURKEY STOCK
1 Quart	TURKEY STOCK
4 Gallons	TURKEY STOCK
2 Ounces	TURKEY STOCK
3 Cups	TURKEY STOCK
1 Quart	TURKEY STOCK
2 1/2 gallons	TURKEY STOCK
As needed	TURKEY STOCK
1 Gallon	TURKEY STOCK (well-flavored)
2-1/2 Cups	TURKEY STOCK or chicken stock
3 Quarts	TURKEY STOCK or low-sodium poultry stock
1/2 Cup	TURKEY STOCK, cold
3/4 Gallon	TURKEY STOCK, skimmed
36 3 to 4 Ounce	TURKEY TENDERLOIN MEDALLIONS, pounded to an even thickness
6 Pounds	TURKEY TENDERLOIN, trimmed
6 10-Ounce	TURKEY TENDERLOINS
8 Ounces	TURKEY TENDERLOINS
1/2 Pound	TURKEY TENDERLOINS
1 Pound	TURKEY TENDERLOINS
24	TURKEY TENDERLOINS
1 Pound	TURKEY TENDERLOINS
2 Pounds	TURKEY TENDERLOINS
1 pound	TURKEY TENDERLOINS, butterflied
2 (1 pound each)	TURKEY TENDERLOINS, cut crosswise in 1-inch thick slices
2 Each (3/4 pound each)	TURKEY TENDERLOINS, cut into 1/2-inch pieces
1 Pound	TURKEY TENDERLOINS, cut into 1/4-inch strips
1 Pound	TURKEY TENDERLOINS, cut into 3/4-inch medallions
1 Pound	TURKEY TENDERLOINS, cut into 3/4-inch medallions
12 4-Ounce	TURKEY TENDERLOINS, pounded to a thin and even thickness
2 Pounds	TURKEY TENDERS, boneless, skinless & cut into 8-ounce portions
4 Pounds	TURKEY THIGH CUTLETS
4 Pounds	TURKEY THIGH OR DRUMSTICK, cubed
1 Pound	TURKEY THIGH, cut in 1-inch pieces
3 Pounds	TURKEY THIGHS
2	TURKEY THIGHS, boned
2 Large	TURKEY THIGHS, cut in half with a band saw
2-1/4 Pounds	TURKEY THIGHS, skin and bones removed
2 Pounds	TURKEY THIGHS, skin removed
2 (8 to 10-Ounce)	TURKEY THIGHS, skinless and boneless
1-1/2 to 2 pounds	TURKEY THIGHS, skinned, boned & cut into 1-inch cubes
3 Pounds	TURKEY, skin removed and cut into bite-size strips
2-1/2 Pounds	turnips, peeled
2 Medium	turnips, peeled and small dice
4-1/2 Cups	udon noodles
2-1/2 Cups	unbleached all-purpose flour
3 Pounds	UNCOOKED TURKEY BREAST, cut into 12-inch cubes
1 Pound	unsalted butter
1 Pound	unsalted butter
2 Tablespoons	unsalted butter
1 Tablespoon	unsalted butter
1/2 Cup	unsalted butter
1 Tablespoon	unsalted butter
As needed	unsalted butter
2 Tablespoons	unsalted butter
2 Tablespoons	unsalted butter
3 Tablespoons	unsalted butter
2 Tablespoons	unsalted butter
1 Cup	unsalted butter
3 Tablespoons	unsalted butter
1/2 Cup	unsalted butter
1 Tablespoon	unsalted butter
As needed	unsalted butter
1/4 Cup	unsalted butter
1/4 Cup	unsalted butter
3/4 Cup	unsalted butter
2 Ounces	unsalted butter
As needed	unsalted butter
1/4 Cup	unsalted butter
3 Tablespoons	unsalted butter
As needed	unsalted butter
4 Teaspoons	unsalted butter
2 Tablespoons	unsalted butter
1-1/4 Pounds	unsalted butter
1 Tablespoon	unsalted butter, at room temperature
1/2 Pound	unsalted butter, chilled and cut into small pieces
4-6 Tablespoons	unsalted butter, melted
6 Tablespoons	unsalted butter, melted
1-1/2 Cups	unsalted butter, melted
1 Cup	unsalted butter, melted
1/4 Cup	unsalted butter, softened
1 Tablespoon	unsalted butter, softened
1/4 Pound	unsalted butter, softened
1/2 Cup	unsalted butter, softened to room temperature
As needed	unsalted melted butter
1-1/8 Cups	unsalted peanuts
2-2/3 Quarts	unsweetened coconut milk
4 Teaspoons	unsweetened, smooth peanut butter
1 Teaspoon	vanilla
	Vanilla ice cream
	Vegetable cooking spray
	vegetable cooking spray
As needed	vegetable cooking spray
2 Teaspoons	vegetable oil
1 Pint	vegetable oil
2 Tablespoons	vegetable oil
2-3 Tablespoons	vegetable oil
1-1/2 Tablespoons	vegetable oil
1/2 Cup	vegetable oil
2 Teaspoons	vegetable oil
2/3 Cup	vegetable oil
1/4 Cup	vegetable oil
1/3 Cup	vegetable oil
As Needed	vegetable oil
1/4 Cup	vegetable oil
4 Ounces	vegetable oil
As needed	vegetable oil, (to cook pancakes)
2/3 Cup	vegetable oil, divided
	vegetable spray
	Vegetable spray
2 Medium	Vidalia onions, small dice
1 (3-inch diameter)	vine-ripe tomato, peel, seeds & membrane removed, sliced 3/8" thick
1/2 Cup	Virginia salted peanuts, crushed
2 Slices	walnut bread
1/2 Cup	walnuts, chopped fine
As needed	wasabi
As Needed	wasabi radish, tube or jar
3/4 Cup	water
4-3/4 Cups	water
1/4 Cup	water
2 Tablespoons	water
If Needed	water
1/2 Cup	water
1 Cup	water
2-1/2 Cups	water
4-1/2 Gallons	water
1 Quart	water
1/2 Cup	water chestnuts, finely chopped
1 Cup	water, cold
1 cup	water, lukewarm
1/2 Cup	watermelon radish, sliced thin into small matchsticks
1/2 Cup	white balsamic vinegar
As Needed	white corn tortilla chips
2 Teaspoons	white ground pepper
1 Large	white onion, diced
4 Cups	white onion, diced
1 Small	white onion, medium dice
1 Small	white onion, minced
1-1/2 Cups	white pearl onions
2 Teaspoons	white pepper
1 Tablespoon + 1 Teaspoon	white pepper
1 Tablespoon	white pepper
1 Pinch	white pepper
1 Tablespoon	white pepper, ground
1/2 Teaspoon	white pepper, ground
2 Tablespoons	white sesame seeds
3/4 Cup	white sugar
1/3 Cup	white vinegar
8 Ounces	white wine vinegar
2 Tablespoons	white wine vinegar
2 Teaspoons	white wine vinegar
1/2 Cup	white wine vinegar
1/2 Cup	whole milk Mozzarella cheese, shredded
1	whole (5-6 pound) TURKEY BREAST, BONE-IN, well chilled
2 Dried	whole ancho chili peppers
3/4 Cup	whole berry cranberry sauce
1/4 Cup	whole black peppercorns
20 Each	whole black peppercorns
1 Ounce	whole butter
2	whole chipotle peppers
12	whole cloves
1/2 Ounce	whole coriander seed
2 Tablespoons	whole cranberry sauce
1/4 Cup	whole cranberry sauce
3 Cups	whole cranberry sauce
1 Large	whole egg, beaten
2 Ounces	whole fennel seed
1 Pound	whole fresh sage
24 slices	whole grain bread, toasted and sliced
4 Cups	whole kernel corn
1 Quart	whole milk
2 Cups	whole milk
3 Cups	whole milk
2 Quarts	whole milk
1/4 Cup	whole mustard seeds
2 Cans (14-1/2 ounces each)	whole peeled tomatoes with juice, broken up with spoon
12 Pound	WHOLE TURKEY
1 8-Pound	WHOLE TURKEY
1 18-20 Pound	WHOLE TURKEY
1 15-pound	WHOLE TURKEY, (not self-basting or kosher) thawed, giblets and neck removed
14 to 16 Pound	WHOLE TURKEY, fresh or frozen (thawed)
1 15-Pound	WHOLE TURKEY, fresh or frozen (thawed)
1 12-Pound	WHOLE TURKEY, fresh or frozen (thawed)
12-Pound	WHOLE TURKEY, fresh or thawed
1 (13-14 Pound)	WHOLE TURKEY, fresh or thawed if frozen
1 (10 to12 Pound)	WHOLE TURKEY, non self-basting
10 to 12 Pound	WHOLE TURKEY, non self-basting
1 (14-Pound)	WHOLE TURKEY, thawed if frozen
2 12-Pound	WHOLE TURKEYS, rinsed and patted dry
2 Small cans	whole water chestnuts, drained well
20 Each	whole wheat pita
2 Slices	whole wheat sandwich bread
6-8 Ounces	wholegrain mustard with Irish whiskey
2 lbs. + 9 ozs.	wide egg noodles, uncooked
9	wide lasagna noodles, cooked and drained
4 cups	wild rice, cooked
1-1/2 Cups	Wisconsin jalapeno-jack cheese, shredded
8 Ounces	Wisconsin queso blanco cheese, crumbled
As needed	wood chips, soaked in bourbon for 24 hours
5	wood ear mushrooms
dash	Worcestershire
1/4 Cup	Worcestershire sauce
1 Teaspoon	Worcestershire sauce
2 Teaspoons	Worcestershire sauce
1 Tablespoon	Worcestershire sauce
1 tablespoon	Worcestershire sauce
1 Tablespoon	Worcestershire sauce
Dash	Worcestershire sauce
1-1/2 Teaspoons	Worcestershire sauce
1/4 Teaspoon	Worcestershire sauce
1 Medium	yellow bell pepper, seeded & cut into 1/4-inch strips
1 Medium	yellow bell pepper, seeded and cut into 1/4-inch strips
1/2 cup	yellow bell pepper, seeded and diced
1 Small	yellow bell pepper, seeded and diced
1/3 Cup	yellow bell pepper, seeded and diced
3 Large	yellow bell peppers, seeded and chopped
1 Large	yellow onion, 1/4-inch dice
4 cups	yellow onion, diced
1 Cup	yellow onion, medium-dice
3 Pounds	yellow onion, thinly sliced
1/2 Pound	yellow onion, thinly sliced
3 Pounds	yellow onions
5 medium	yellow onions, chopped
1-1/4 Pounds	yellow onions, sliced
1-1/2 Pounds	yellow onions, sliced thin
3 Pounds	yellow polenta
16 Slices	yellow squash, 3/8" thick
1 small	yellow squash, cut into 1/2-inch rounds
2 Each	yellow tomatoes, cut into 1-inch pieces
18 Pounds	Yukon potatoes, peeled
	zest of 2 oranges
1/2 750-milliliter bottle	Zinfandel
1 small	zucchini, cut into 1/2-inch rounds
10 Cups	zucchini, halved and sliced
5 Cups	zucchini, halved lengthwise & sliced diagonally
2-1/2 Cups	zucchini, quartered and sliced 1/4 inch