Amount	Ingredient
As needed	all purpose flour
3 Cups	all-purpose flour
1/2 Cup	alphabet pasta
1 Ounce	apple cider vinegar
1/4 Cup	apple juice
1/2 Cup	apricot preserves
2 Tablespoons	Asian chili paste
1 Teaspoon	balsamic vinegar
1 Small	bay leaf
2 Large	bay leaves
2	bay leaves
2 Teaspoons	bay leaves, ground
1 Ounce	BBQ Coffee Glaze
1/4 Teaspoon	black pepper
3 Tablespoons	black pepper
1/2 Teaspoon	black pepper, coarse grind
10	black peppercorns
1 Teaspoon	black peppercorns
2 Tablespoons	boiling water
1 (5-6 Pound)	BONE-IN TURKEY BREAST
1 (2-1/2 Pounds)	BONE-IN TURKEY BREAST HALF
1/4 Cup	brown sugar
3 Tablespoons	brown sugar
2 Tablespoons	butter
As needed	butter lettuce leaves, washed, drained and chilled
3 Ounces	butter substitute for broiling
1-1/2 Pounds	button mushrooms, cleaned and sliced
5 Cups	button mushrooms, sliced thin
1 Teaspoon	canola oil
1/4 Cup	canola oil
1 Tablespoon	canola oil
2 ounces	canola oil, for carmelizing
3/4 Cup	carrot, chopped
2 Medium	carrots, coarsely chopped
2 Medium	carrots, peeled and small dice
6 Medium	carrots, peeled and thinly sliced
2 Medium	carrots, peeled, cut into 2-inch pieces
1 Cup	catsup
1 Tablespoon	cayenne pepper
1/4 Teaspoon	cayenne pepper
2	celery ribs, peeled, cut into 2-inch pieces
1 Medium	celery stalk, small dice
2 Each	celery stalks, thinly sliced diagonally
3 Cups	celery, chopped
1/2 Cup	celery, chopped
3/4 Cup	celery, chopped
1 Cup	celery, cut into 1/4-inch cubes
1-1/2 Cups	celery, minced
2 Tablespoons	Chardonnay
1/2 Cup	cherry preserves
8	cherry tomatoes
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
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
1/2 Cup	chopped fresh cilantro
1/4 Cup	chopped fresh cilantro
1 Tablespoon	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
1/2 Cup	chopped onion
1 Cup	chopped onion
1/2 Cup	chopped onion
1 Cup	chopped onion
As needed	chopped parsley
1 Tablespoon	chopped parsley
2 Tablespoons	chopped pecans
3 Tablespoons	cider vinegar
1 Ounce	clarified butter
5 Ounces	clarified unsalted butter
1 Cup	clarified unsalted butter, warm
2 Pounds	coarse GROUND TURKEY (preferred dark meat mixture)
1 Teaspoon	coarse salt
2 Teaspoons	coarsely ground pepper
5 Cups	coarsley crumbled prepared cornbread
8 Ounces	coconut milk
1 Gallon	cold water
1-1/2 Teaspoons	cold water
3 Gallons	cold water
2 Tablespoons	cold water
2 Tablespoons	cold water
8 Cups	cold water
1 Can (10-1/2 ounces)	condensed French onion soup
As needed	cooked linguine
2-1/2 Cups	COOKED TURKEY BREAST, skin removed, chopped
8 Ounces	COOKED TURKEY, chopped
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
1 Tablespoon	cornstarch
3-1/2 Tablespoons	cornstarch
2 Tablespoons	cornstarch
As needed	cranberry ketchup
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
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
3 Cups	diced celery
2 Cups	diced sweet onion
1 (15-Ounce) can	diced tomatoes
1 Teaspoon	Dijon mustard
1/2 Cup	Dijon mustard
1 Tablespoon	dried herbes de Provence
1 Tablespoon	dried herbes de Provence
1/2 Teaspoon	dried oregano
1 Teaspoon	dried oregano leaves
1 Tablespoon	dried oregano leaves
1 Teaspoon	dried rosemary, crushed
1-1/2 Teaspoons	dried sage 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 Tablespoon	dry mustard
2 Tablespoons	dry sherry
3 Tablespoons	dry white wine
1-1/2 Cups	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
3 Large	egg yolks
2 Large	egg yolks
1	Egg, beaten
1 Large	egg, lightly beaten
1	egg, slightly beaten
4 Large	eggs
2	eggs
20 Ounces	enchilada sauce
15	English muffins
4	English muffins, coarsely crumbled
1-1/4 Pounds	EXTRA LEAN GROUND TURKEY
1/4 Cup	fat-free mayonnaise
1/4 Cup	Feta cheese, crumbled
2 Teaspoons	filé powder
3 Tablespoons	finely chopped fresh cilantro
3 Tablespoons	finely chopped green onions
2 Cups	firmly packed fresh spinach leaves
1 Tablespoon	first cold press olive oil
1/2 Teaspoon	five spice powder
6 (10-inch)	flour tortillas
4 (8 to 10-inch)	Flour tortillas
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
1/2 Cup	fresh cilantro, chopped fine
1/4 Cup	fresh cilantro, coarsely chopped
1/3-Pound	fresh crabmeat, picked over to remove shells
5 Cloves	fresh garlic, minced
1-1/2 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
5 Pounds	fresh lettuce, shredded
1 Cup	fresh mint leaves
1/4 Cup	fresh parsley
4 Tablespoons	fresh parsley, cleaned
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
4 Tablespoons	fresh rosemary, cleaned
2 Sprigs	fresh sage
4 Tablespoons	fresh sage, cleaned
10-Ounces	fresh spinach, washed and well drained, chopped
6 Sprigs	fresh tarragon, leaves removed and reserved
1 Ounce	fresh thyme
4 Sprigs	fresh thyme
2 Sprigs	fresh thyme
4 Sprigs	fresh thyme
1/2 Tablespoon	fresh thyme, chopped
4 Tablespoons	fresh thyme, cleaned
1/2 Pound	fresh whole mushrooms, cleaned
1/8 Teaspoon	freshly grated nutmeg
2 Teaspoons	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
1/8 Teaspoon	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
1 Teaspoon	freshly ground pepper
1/4 Cup	freshly squeezed lemon juice
1 Package (8 ounces)	frozen artichoke hearts, thawed and well drained
1 (5.33-Ounce)	FROZEN TURKEY BURGER, grill flavored
2 Cloves	garlic
5	garlic bulbs, roasted and peeled
1 Large	garlic clove
1	Garlic clove, minced
As needed	garlic mashed potatoes
1 Tablespoon	garlic powder
3 Tablespoons	garlic powder
1/2 Teaspoon	garlic powder
1/2 Teaspoon	garlic powder
6 Cloves	garlic, coarsely chopped
2 Cloves	garlic, finely chopped
3-1/2 Tablespoons	garlic, fresh, minced
3 Cloves	garlic, mashed
2 Cloves	garlic, minced
1/4 Teaspoon	garlic, minced
2 Cloves	garlic, minced
3 Tablespoons	garlic, minced
1/4 Ounce	garlic, minced
1 Tablespoon	garlic, minced
3-1/2 Tablespoons	ginger root, minced
1 Large	Granny Smith apple, cored and cut into matchsticks
1/2 Large	Granny Smith apple, cored, coarsely chopped
As needed	grated fresh Parmesan
1 Teaspoon	grated lime peel
1 Tablespoon	grated orange peel
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
1/2 Cup	green onion, thinly sliced
3 Each	green onions, chopped
2	green onions, cut into strips
1 Cup	green onions, thinly sliced
5 large	green peppers, roasted and peeled
1/4 Teaspoon	ground allspice
1 Teaspoon	ground black pepper
1/4 Teaspoon	ground cinnamon
1/2 Teaspoon	ground cumin
1 Teaspoon	ground cumin
1/2 Teaspoon	ground cumin
1 Teaspoon	ground ginger
1-1/2 Pounds	GROUND TURKEY
2-1/4 Pounds	GROUND TURKEY
2-1/2 Pounds	GROUND TURKEY
1 Pound	GROUND TURKEY
1 Pound	GROUND TURKEY
1 Pound	GROUND TURKEY
5 Pounds	GROUND TURKEY
1-1/4 Pounds	GROUND TURKEY BREAST
1-1/4 Pounds	GROUND TURKEY, extra lean
1 Quart	heavy cream
1/4 Cup	heavy cream
3-1/2 Tablespoons	hoisin sauce
3 Tablespoons	honey
1/2 Cup	honey
1/3 Cup	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	jalapeno pepper, minced
1/3	jalapeno pepper, seeded and minced
5 large	jalapeno peppers, roasted and peeled
1-1/2 Teaspoons	Jamaican jerk seasoning
1 Cup	jellied cranberry sauce
1	Kaiser roll, split and toasted
2 Ounces	ketchup
1 (15-Ounce) can	kidney beans, drained and rinsed
1 Tablespoon	kosher salt
1/3 Cup	kosher salt
1/2 Teaspoon	kosher salt
1/2 Cup	kosher salt
To Taste	kosher salt and fresh ground pepper
8	large flour tortillas
4 to 5	Large fresh sage leaves, finely chopped
1	large green pepper, seeded and thinly sliced
	Leaf lettuce
4	LEMON GARLIC SEASONED TURKEY BREAST TENDERS
1 Teaspoon	lemon juice, freshly squeezed
1	Lemon, juiced
1	Lemon, juiced
2 Large	lemons, zested
1 Pound	lentil beans
4	lettuce leaves, washed and dried, chilled
2 Tablespoons	light brown sugar
2 Large	limes
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
1/2 Cup	maple syrup
1/4 Cup	maple syrup
1/4 Cup	margarine
	MARINADE:
2 Tablespoons	mayonnaise
2 Cups	mayonnaise
5 Ounces	mayonnaise
1/2	medium red onion, thinly sliced
8 (9-Inch) long	metal skewers
3	Mild green chilies, roasted, peeled, seeded and chopped
1/4 Cup	milk
1 Teaspoon	minced fresh garlic
2 Tablespoons	minced garlic
1 Teaspoon	minced garlic
1 Teaspoon	minced garlic
1/2 Teaspoon	minced garlic
3 Tablespoons	minced shallots
2 Tablespoons	minced shallots
6 Cups	mixed salad greens, cleaned and chilled
3 Cups	Monterey Jack cheese, shredded
1-1/2 Tablespoons	mustard
1 Tablespoon	mustard seeds
1 Cup	nonfat Ricotta cheese
1/4 Teaspoon	nutmeg, freshly grated
3 Tablespoons	oil
2 Tablespoons	olive oil
1 Teaspoon	olive oil
2 Tablespoons	olive oil
2 to 3 Tablespoons	olive oil
2 Tablespoons	olive oil
5 Tablespoons	olive oil
1 Tablespoon	olive oil
1 Tablespoon	olive oil
2 Tablespoons	olive oil
6 Cups	olive oil
3 Tablespoons	onion powder
1/4 Cup	onion, chopped
5 Cups	onion, cut into 3/4-inch chunks
1 Large	onion, finely chopped
1-1/2 Cups	onion, minced
1/4 Cup	onion, minced
1 Medium	onion, small dice
5 pounds	onions (sweet), carmelized
1-1/2 Cups	onions, coarsely chopped
2 Small	onions, finely diced
4 Medium	onions, thinly sliced
1/2	orange
2 Tablespoons	orange juice
1 Medium	orange, peeled and juiced
2 Medium	oranges, juiced
1 (1.25-ounce)	Package 30% less sodium taco seasoning mix
1/4 Cup	packed fresh basil leaves, cut into very thin strips
1-1/2 Tablespoons	paprika
2 Tablespoons	Parmesan cheese, freshly grated
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 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
1/4 Teaspoon	pepper
1/4 Teaspoon	pepper
1/4 Teaspoon	pepper
Garnish	pickled ginger
1-Inch	piece fresh ginger, sliced
2 Tablespoons	pimento-stuffed olives, drained and finely chopped
3/4 Cup	pine nuts, toasted
As Needed	pineapple, melon or kiwi for garnish, sliced
1 Cup	pitted black olives, drained & sliced
2 Each	plum tomatoes, seeded, finely diced
5	poblano chiles, roasted and peeled
1-1/2 Teaspoons	poultry seasoning
2 Tablespoons	prepared mustard
As needed	radiccio leaves, washed, dried and chilled
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
1/2 Small	red onion, very thinly sliced
1/2 Tablespoon	red pepper flakes
8 Cups	red pepper, seeded and cut into 3/4-inch chunks
2 Thin slices	red ripe tomatoes
1/4 Cup	red wine vinegar
1 Tablespoon	red wine vinegar
3 Tablespoons	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
1/4 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
1 to 2 leaves	romaine lettuce, washed, drained and chilled
2 Cups	rotini pasta, (or other small pasta), cooked and drained
3/4 Cup	sake OR dry sherry
1/4 Cup	salad oil
1-2 Cups	Salsa
1/4 Cup	salsa
1 Teaspoon	salt
1/4 Cup	salt
2 Tablespoons	salt
2 Tablespoons	salt
1/2 Teaspoon	salt
1 Tablespoon	salt
1/2 Teaspoon	salt
2 Teaspoons	salt
1/4 Teaspoon	salt
1/2 Teaspoon	salt
2 Tablespoons	salt
1/2 Teaspoon	salt
1 Teaspoon	salt
1-1/2 Teaspoons	salt
To taste	salt
Pinch	salt
To taste	salt and black pepper
1/4 Teaspoon each	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
To Taste	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
	salt to taste
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
2 Tablespoons	sesame seeds, toasted
2 Tablespoons	sesame seeds, toasted
1 Medium	shallot, minced
1/4 Cup	shallots, finely chopped
1/2 Cup	shallots, finely diced
1/3 Cup	sherry vinegar
1/4 Cup	shredded reduced-calorie Monterey Jack cheese
1 Cup	skim milk
As needed	sliced American cheese
1	small pinch red pepper flakes
1 Teaspoon	smoke essence
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
1/4 Cup	sour cream
1/4 Cup	sour cream
1 Tablespoon	sour cream
12 Thin slices	sourdough bread, toasted
1-2/3 Cups	soy sauce
1 Cup	soy sauce
1/2 Teaspoon	soy sauce
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
1/2 Cup	sugar
1 Tablespoon	sugar
2 Tablespoons	sugar
3 Tablespoons	sugar
2 Tablespoons	sugar
1/2 Pound	sunflower seeds
2 Tablespoons	sweet basil
3 Cups	sweet onion, chopped
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-Ounce slice	Swiss cheese
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
50 8-Inch	tomato basil flour tortillas
2 Tablespoons	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
1/2 Tablespoon	truffle slices or peelings
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)
2 Pounds	TURKEY BREAST CUTLETS, cut into 1-inch strips
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 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
2 4-ounce	TURKEY CUTLETS
5 4-Ounce	TURKEY CUTLETS
1 Pound	TURKEY CUTLETS, gently pounded to an even thickness
1 Pound	TURKEY CUTLETS, pounded to an even thickness
4 Each	TURKEY DRUMSTICKS
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
8 Ounces	TURKEY SALAMI, thinly sliced
1-1/2 Pounds	TURKEY SAUSAGE, cooked and drained
20 Each (5 Pounds total)	TURKEY STEAKS, thawed and cut into 1/4-inch strips
3 Cups	TURKEY STOCK
3 Cups	TURKEY STOCK
8 Ounces	TURKEY TENDERLOIN
50 1 Ounce each	TURKEY TENDERLOIN MEDALLIONS
5 Pounds	TURKEY WINGS
1 Tablespoon	unsalted butter
1/2 Cup	unsalted butter
1 Pound	unsalted butter
6 Tablespoons	unsalted butter
1 Ounce	unsalted butter
1 Pound	unsalted butter, softened
2 Whole	vanilla beans
As needed	Vegetable combo
	Vegetable cooking spray
As needed	Vegetable cooking spray
	vegetable cooking spray
1-1/2 Tablespoons	vegetable oil
2/3 Cup	vegetable oil
3/4 Cup	vegetable oil
2 Teaspoons	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
1/4 Cup	water
2/3 Cup	water
1 Soup Can	water
1 Tablespoon	water
As needed	watercress sprigs
2 Cups	wheat crumbs, crusts removed & bread processed to fine crumb
1 19-Ounce Can	white kidney beans (cannellini), drained and rinsed
2 Medium	white onions, peeled, cut into 2-inch pieces
1 Tablespoon	white pepper
3 Tablespoons	white pepper
Dash	white pepper
8	White peppercorns, lightly crushed
1/2 Cup	white wine vinegar
3 Tablespoons	white wine vinegar
1/4 Cup	white wine vinegar
2/3 Cup	whole cranberry sauce
1 Tablespoon	whole grain Dijon mustard
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
1/2 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
1 Cup	yellow onion, diced
4 Ounces	yellow onion, small dice
7 Cups	yellow squash, halved lengthwise and cut into 1/4-inch slices
2 Small	yellow tomatoes, thinly sliced
7 Cups	zucchini, halved lengthwise and cut into 1/4-inch slices