Amount	Ingredient
1 Pound	1/2" slices deli-cut HONEY ROASTED TURKEY BREAST, cut into 1/2" cubes
3-1/3 Cups	2% milk
2 Slices	7-grain bread, toasted, stacked and cut in 1/2-inch croutons
10 Each	7-inch pitas, each cut into 8 triangles
1/4 Cup	achiote paste
1 Teaspoon	achiote seeds, ground
10 1-Pound	acorn squash
1 Pound	acorn squash, cut into 1-inch rings
6 Ounces	aged Cheddar, grated
1/2 Pound	aged Wisconsin cheddar cheese, shredded
1 Cup	alfalfa sprouts
10 Ounces	alfalfa sprouts, washed and dried
1 Tablespoon	all purpose flour
1/3 Cup	all purpose flour
2 Pounds	all purpose flour
1 Cup	all purpose flour
8 Ounces	all purpose flour
2 Cups	all purpose flour
1/2 Cup	all-purpose flour
1 Tablespoon	all-purpose flour
1-1/2 Cups	all-purpose flour
1/3 Cup	all-purpose flour
1/4 Cup	all-purpose flour
2 Tablespoons	all-purpose flour
1/2 Cup	all-purpose flour
1 Quart	all-purpose flour
3 Tablespoons	all-purpose flour
2 Tablespoons	all-purpose flour
1 Ounce	all-purpose flour
3/4 Cup	all-purpose flour
1/3 Cup	all-purpose flour
3-1/2 Pounds	all-purpose potatoes, peeled & cut into 2-inch chunks
1 teaspoon	allspice
1/2 Teaspoon	almond extract
1 Tablespoon	almond slivers
1 Cup	almonds, coarsely chopped
4 Tablespoons	almonds, toasted
1/4 Cup	almonds, toasted
1 12-inch piece	aluminum foil
1/2 Cup	Amaretto
1-1/2 Quarts	amber beer
1 Cup	amber beer
1 Quart	amber beer
12 Slices (2/3 to 3/4-ounce each)	American cheese
2 Pounds	American cheese loaf, cubed
2 Medium	ancho chile peppers
1-1/2 Tablespoons	ancho chile powder
2 Tablespoons	ancho chile powder
2 Teaspoons	Ancho chili powder
1 Pound	Andouille sausage
2 Pounds	andouille sausage
1/8 Teaspoon	anise seed, crushed
1/2 Cup	apple brandy or apple juice
1-1/4 Pounds	apple butter
1 Gallon	apple cider
1 Cup	apple cider
2 Cups	apple cider
1/4 Cup	apple cider
1/2 Cup	apple cider
1 Cup	apple cider
2 Cups	apple cider
1-1/2 Cups	apple cider
1 Cup	apple cider (sparkling preferred)
1/4 Cup	apple jelly
1-1/4 Cups	apple jelly
1/4 Cup	apple juice
1 Cup	apple juice
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
3/4 Cup	apricot jam
1 Cup	Arborio rice
4 Cups	artichoke hearts
2 Pounds	artichokes, cooked
3 Cups	arugula
1 Pound	arugula leaves, washed and dried
2 Quarts	arugula leaves, washed and dried
As needed	arugula sprigs
1 Cup	arugula, washed and chilled
2 Bunches	arugula, washed, dried and chilled
2 Cups	arugula, washed, dried, & chopped fine
As needed	Asian dipping sauce
1 Pound	asparagus spears
1 Pound	asparagus, peeled, blanched, cut into 1-inch pieces
6 Pencil thin	asparagus, washed, blanched and plunged into ice water
1 Pound	assorted fresh mushrooms, cleaned & sliced (shiitake, crimini, or button)
As needed	assorted fresh sage leaves
As needed	assorted vegetables, cut in cubes
6	avocado
2 slices	avocado
10 Wedges	avocado
1-1/2 Pounds	avocado, cut into 36 slices
1	Avocado, peeled and cubed
1 Small	avocado, peeled and cut into 8 lengthwise slices
1 Large	avocado, peeled, seeded and diced
5 Each	avocado, sliced into 16 wedges each
4	avocados, peeled & diced brunoise
1 Large	avocados, peeled and pitted
4 Each	avocados, seeded, peeled and cut into eighths, lengthwise
4	avocados, small dice
4	avocados, thinly sliced
3 Small heads	baby bok choy quartered
1-1/2 Pounds	baby corn
4 Cups	baby field greens, washed, dried and chilled
1/2 Head	baby romaine lettuce, washed, drained and chilled
8 Cups	baby spinach leaves, washed, dried, chilled and torn
1 Cup	baby spinach, washed and chilled
1/4 Cup	bacon grease
2 Slices	bacon, cooked and well drained
4	Bagels, sliced
8 Small	baguettes, sliced
1 9-Inch	baked pie shell
1/4 ounce	bakers yeast
2 Ounces	baking powder
3 Tablespoons	baking powder
1 Teaspoon	baking powder
2 Tablespoons	balsamic vinegar
1 Tablespoon	balsamic vinegar
1/3 Cup	balsamic vinegar
1 Cup	balsamic vinegar
2 Tablespoons	balsamic vinegar
1/4 Ounce	balsamic vinegar
3 Ounces	balsamic vinegar
2 Tablespoons	balsamic vinegar
1 Tablespoon	balsamic vinegar
2 Tablespoons	balsamic vinegar
3 Tablespoons	balsamic vinegar
2/3 Cup	balsamic vinegar
1/4 cup	balsamic vinegar
2 Tablespoons	balsamic vinegar
1/4 Cup	balsamic vinegar
1/4 Cup	balsamic vinegar
2 Cups	balsamic vinegar
3 Ounces	bamboo shoots, shredded
As needed	bamboo skewers, soaked in ice water
2 Medium	bananas, sliced
3 Cups	barbecue sauce
1/2 Teaspoon	basil leaves, dried
1 tablespoon	basil, dry
1/2 Cup	basil, fresh
1/4 Teaspoon	basil, fresh and minced
2 cups	basmati rice
1	bay leaf
1	Bay leaf
1 Each	bay leaf
1	bay leaf
1	bay leaf
4-5	Bay leaves
2 Whole	bay leaves
4	bay leaves
2 Medium	bay leaves
3	bay leaves
2	bay leaves
2 Small	bay leaves
2	Bay leaves
4	bay leaves
2 Each	bay leaves
2 Each	bay leaves
16 Each	bay leaves
2	bay leaves
5	Bay leaves
3	bay leaves
3	bay leaves
2	bay leaves (fresh, if possible)
1/2 Cup	BBQ sauce
1/4 Cup	bean sprouts
30 Medium	Belgian endive leaves
6	Belgian endive leaves, washed, drained and chilled
1 Cup	Belgian endive, cut in half at an angle
1 Cup	Belgian endive, julienned
2 Cups	bell pepper, chopped
1/3 Cup	bias cut green onions
2 Cups	Bing cherries, washed, halved and pitted
24 Ounces	bitter orange marmalade
1 Teaspoon	bitter sweet smoked paprika
6 Tablespoons	Black Beans (step 1)
2 Cups	black beans, cooked
3 Cups	black beans, cooked and drained
2-1/2 Pounds	black beans, cooked and drained
1 Can (16 ounces)	black beans, drained
1 14-Oz. Can	black beans, drained and rinsed
1 Can (15 ounces)	black beans, rinsed and drained
1 Can (15-ounces)	black beans, rinsed and well drained
1 Can (15 ounces)	black beans, rinsed and well drained
12 Cups	black beans, soaked, cooked & drained
1 Teaspoon	black olive slices
1 Cup Medium	black olives, pitted and sliced
6 Ounces	black olives, pitted and well drained
7 Ounces	black olives, sliced
1/4 Cup	black olives, well drained
1 Can (4 ounces) sliced	black olives, well drained
1/2 Teaspoon	black pepper
1/2 Teaspoon	black pepper
1/2 Tablespoon	black pepper
1 Tablespoon	black pepper
1/8 Teaspoon	black pepper
1/4 Teaspoon	black pepper
1/4 Teaspoon	black pepper
1/4 Teaspoon	black pepper
1/2 teaspoon	black pepper
1/2 Teaspoon	black pepper
1 Teaspoon	black pepper
1 Tablespoon	black pepper
1/4 Teaspoon	black pepper
3 Tablespoons	black pepper
1/2 Teaspoon	black pepper
3/4 Teaspoon	black pepper
1 Teaspoon	black pepper
1/2 Teaspoon	black pepper
1/4 Teaspoon	black pepper
1-1/2 Teaspoons	black pepper
1 Teaspoon	black pepper
1 Teaspoon	black pepper
1/2 Teaspoon	black pepper
2 Tablespoons	black pepper
1 Tablespoon	black pepper
1/2 Teaspoon	black pepper
1/2 Teaspoon	black pepper
2 Teaspoons	black pepper
1/2 Teaspoon	black pepper, coarsely ground
1 Teaspoon	black pepper, freshly ground
1 Teaspoon	black pepper, freshly ground
To Taste	black pepper, freshly ground
1 Teaspoon	black pepper, freshly ground
1/2 Teaspoon	black pepper, freshly ground
1-1/2 Teaspoons	black pepper, freshly ground
1/2 Teaspoon	black pepper, ground
2 Tablespoons	black peppercorns
5	Black peppercorns
10	black peppercorns
1/4 Cup	black peppercorns
10	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
6 Ounces	blue cheese dressing
4 Ounces	blue cheese, room temperature
2 Quarts	blueberries, washed and drained
2 Cups	blueberries, washed, drained and stems removed
	Boiling water
1 Cup	boiling water
1 Tablespoon	boiling water
6 Cups	boiling water
6 Ounces	boiling water
2/3 Cup	boiling water
3 Ounces	bok choy, shredded
5 Pounds	BONE IN TURKEY, separated into thigh, leg and breast
10 Pounds	BONE-IN TURKEY BREAST
1 3 to 3-1/2 pounds	BONE-IN TURKEY BREAST
1 2-1/2 Pounds	BONE-IN TURKEY BREAST HALF
3 Pounds	BONE-IN TURKEY BREAST, fresh or thawed
1 (6 to 8 Pound)	BONE-IN TURKEY BREAST, fresh or thawed if frozen
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 4 to 6 Pound	BONE-IN TURKEY BREAST, fresh or thawed if frozen
9 to 10 Pounds	BONE-IN TURKEY BREAST, skin removed, cut into thin scallops (see #4 below)
2 6 Pounds Each	BONE-IN TURKEY BREASTS
8 6-Ounce	BONE-IN TURKEY CHOPS, patted dry
1 (2 pounds)	BONELESS SKINLESS TURKEY BREAST HALF
3 Pounds	BONELESS TURKEY BREAST
7 Pounds	BONELESS TURKEY BREAST
1 8 to 10 pound	BONELESS TURKEY BREAST, skin removed
12 Pounds	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 20-Ounce	BONELESS TURKEY BREASTS, skinless
1 Pound	BONELESS, SKINLESS TURKEY BREAST TENDERLOINS
1 Pound	BONELESS, SKINLESS TURKEY THIGHS, cut into 1-inch cubes
3/4 Cup	bottled barbecue sauce
1-1/2 Cups	bottled fruit salsa
1/2 Cup	bottled honey-mustard dressing
1 Ounce	bourbon
9 Ounces	bourbon
1-1/2 Cups	bourbon
1 Cup	bourbon whiskey
1/4 Cup	bourbon whiskey
1/2 Cup	bourbon whiskey
1 Pint	bourbon whiskey
2 Packages (5 ounces)	Boursin cheese with garlic and herbs, softened
2 (10-Ounce)	boxes stuffing mix
As needed	Braised kale
1 Cup	braising turkey stock
1/4 Cup	brandy
1/3 Cup	brandy
2 Tablespoons	brandy
2-1/2 Teaspoons	Brazilian Spice Blend
1 Teaspoon	Brazilian Spice Blend
3 Pounds	bread crumbs
2 1/2 cups	bread flour
1 Pound	bread, cut into 1/2-inch cubes
2 Ounces	Brie cheese, sliced thin
1-1/4 Pounds	Brie cheese, thinly sliced
8 Slivers	Brie, halved lengthwise
1 Ounce	broccoli florets
2 Cups	broccoli florets
3 Pounds	broccoli florets, blanched
1 Cup	broccoli flowerettes
1/4 Cup	broccoli flowerettes
1 Bunch	broccoli rabe, blanched and chopped
4 Cups	broccoli slaw
5 Pounds	broccoli spears, cooked and drained
1 Pound	broccoli, stems and florets, cut into 1/2-inch pieces
1/3 Cup	brown sugar
1/4 Cup	brown sugar
1 Tablespoon	brown sugar
2 Tablespoons	brown sugar
2 Tablespoons	brown sugar
1 Teaspoon	brown sugar
2 Cups	brown sugar
3 Tablespoons	brown sugar
2/3 Cup	brown sugar
As Needed	brown sugar
1 Cup	brown sugar
2 Tablespoons	brown sugar
2 Tablespoons	brown sugar
2 Teaspoons	brown sugar
2 Pounds	brown sugar
1-1/2 Teaspoons	brown sugar
4 Cups	brown sugar, ** SEE NOTE
1 Pound	bucatini pasta (or substitute spaghetti or linguini)
8 Ounces	Burgundy
2 Tablespoons	butter
1 Tablespoon	butter
1 Tablespoon	butter
2 Tablespoons	butter
As needed	butter
As needed	butter
13 Ounces	butter
As Needed	butter
1/2 Pound	butter
2 Tablespoons	butter
4 Ounces	butter
1 Teaspoon	butter
2 Tablespoons	butter
1 Pound	butter
2 Tablespoons	butter
1/4 Pound	butter
1/2 Cup	butter cracker crumbs
As needed	butter lettuce leaves, washed, drained and chilled
1 Head	butter lettuce, washed, drained and chilled
2 Tablespoons	butter or oil
1 Pound	butter pats
6 Ounces	butter substitute
13 Ounces	butter substitute
12 Ounces	butter substitute
7 Ounces	butter substitute for broiling
7 Ounces	butter substitute for broiling
To Saute	butter, clarified
1 Cup	butter, divided
2 Tablespoons	butter, melted
3 Ounces	butter, melted
As needed	butter, melted
1-1/2 Pounds	buttermilk
18 Ounces	buttermilk
2 Cups	buttermilk
1 Pound	butternut squash, peeled and cut into 1-inch cubes
2 Pounds	button mushrooms, cleaned and capped
3 Ounces	button mushrooms, cleaned and sliced
4 Ounces	button mushrooms, cleaned and sliced
8 Ounces	button mushrooms, cleaned and sliced
1 Pound	cabbage, shredded
1/4 cup	Caesar salad dressing
3 Tablespoons	Cajun seasonings
2 Tablespoons	Calabrian Spice Blend
1 Quart	California ripe olives, halved
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 crushed tomatoes
1 (14 1/2-Ounce)	can diced tomatoes, undrained
1 (16-Ounce)	can jellied cranberry sauce
1 (20-Ounce)	can pitted sour cherries
1 5.5-Ounce	can tomato paste
1 8-ounce	can tomato sauce
10 1/4-Ounce Slices	CANADIAN STYLE TURKEY HAM, cut in half
9 Ounces	candied ginger
1/2 Cup	canned black beans, drained and rinsed
7 Ounces	canned chipolte peppers in adobo sauce
1 Tablespoon	canned chipotle chilies, minced
8 Ounces	canned chipotle peppers
5 Cups	canned diced tomatoes
1 Gallon	canned diced tomatoes in juice
1-1/2 Cups	canned green chiles, diced
1 Quart	canned Italian plum tomatoes, crushed
3/4 Cup	canned jalapeno peppers, chopped
6 Cups	canned kidney beans, drained well
1/4 Cup	canned mild jalapeno chile, chopped
4 Ounces	canned mushroom slices, well drained
32 Ounces	canned plum tomatoes
3-4	Canned plum tomatoes plus juice (or 8-9 tomatoes if tomato confit is not used)
3 Cups	canned plum tomatoes with juices, pureed until smooth
1/4 Cup	canned sliced mushrooms, drained well
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
1-1/2 Cups	canola oil
2 tablespoons	canola oil
2 Tablespoons	canola oil
2 Tablespoons	canola oil
6 Ounces	canola oil
1/2 Cup	canola oil
2 Teaspoons	canola oil
4 Tablespoons	canola oil
1 Tablespoon	canola oil
2 Tablespoons	canola oil
1/2 Cup	canola oil
1/4 Cup	canola oil
3 Tablespoons	canola oil
2 to 3 Tablespoons	canola oil
2 Ounces	canola oil
2 to 3 Tablespoons	canola oil
1 Tablespoon	canola oil
1/4 Cup	canola oil
3 Tablespoons	canola oil
1/4 Cup	canola oil
2 Tablespoons	canola oil
2 Tablespoons	canola oil
1 Tablespoon	canola oil
2 Tablespoons	canola oil
1-1/2 Tablespoons	canola oil, divided
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 Tablespoon	capers, drained
1/4 Cup	capers, drained
1 Cup	capers, drained
1/3 Cup	capers, drained
1 Tablespoon	capers, drained
1/2 Cup	capers, drained
1/2 Cup	capers, well drained
1 Tablespoon	caraway seeds
1-1/2 Teaspoons	Caribbean jerk seasoning
1	Carrot, cut in chunks
1 Medium	carrot, cut into 2X1/8-inch match sticks
1	carrot, peeled & cut into 1-inch chunks
1 Large	carrot, peeled & julienned on mandolin, match stick thin
1 Cup	carrot, peeled and chopped
1	Carrot, peeled and cut into 1/2-inch slices
1 cup	carrot, peeled and diced
1 medium	carrot, peeled and grated
1/2 Small	carrot, peeled and shredded
1 Medium	carrot, small dice
1/4 Cup thinly sliced	carrots
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
1/2 Pound	carrots, diced into medium-sized pieces
2 Whole	carrots, fresh
1 Cup	carrots, julienned
2 Each	carrots, large dice
1/4 Cup	carrots, peeled and 1/4-inch dice
4 Cups	carrots, peeled and chopped
2	carrots, peeled and diced
2 Medium	carrots, peeled and small dice
4 Large	carrots, peeled and thinly sliced
12 Ounces	carrots, peeled, cut into 1/4-x 1/4- x 1-inch pieces
3	carrots, rinsed
2	carrots, rough chop
3 Ounces	carrots, shredded
1 Cup	carrots, shredded
10 Ounces	cashews, toasted
1 Ounce	cauliflower florets
2 Tablespoons	cayenne
1/4 teaspoon each	cayenne and nutmeg
3/4 Teaspoon	cayenne pepper
1/4 Teaspoon	cayenne pepper
1/8 Teaspoon	cayenne pepper
1/4 Teaspoon	cayenne pepper
1 Teaspoon	cayenne pepper
1/2 Teaspoon	cayenne pepper
Pinch	cayenne pepper
1/8 Teaspoon	cayenne pepper
2 Teaspoons	cayenne pepper
1/4 Teaspoon	cayenne pepper
2 Tablespoons	cayenne pepper
1 Tablespoon	cayenne pepper
4 Teaspoons	cayenne pepper
1/4 Teaspoon	cayenne pepper
1/8 Teaspoon	cayenne pepper
1/8 Teaspoon	cayenne pepper
1/2 teaspoon	cayenne pepper
2 Teaspoons	cayenne pepper
2 Teaspoons	cayenne pepper
1/8 to 1/4 Teaspoon	cayenne pepper
1/4 Teaspoon	cayenne pepper
1 Teaspoon	cayenne pepper
1-1/2 Tablespoons	cayenne pepper
1 Teaspoon	cayenne pepper
1 Teaspoon	cayenne pepper
1/4 Teaspoon	cayenne pepper
2 Teaspoons	cayenne pepper
1/4 Teaspoon	cayenne pepper
1/4 Cup	celery
1-1/2 Pounds	celery
4 Medium	celery roots, peeled, diced and blanched
1/2 Teaspoon	celery salt
2 Teaspoons	celery seed
1/8 Teaspoon	celery seed
1	celery stalk, diced
2	Celery stalks, sliced
1/3 Pound	celery with leaves, coarsely chopped
4 Ribs	celery, 1/4-inch dice
2-1/4 Pounds	celery, 1/4-inch dice
1/4 Cup	celery, 1/4-inch dice
1/2 Cup	celery, 1/4-inch diced
2 Cups	celery, chopped
1/4 Cup	celery, chopped
1-1/2 Cups	celery, chopped
4 Cups	celery, chopped
2 Stalks	celery, chopped fine
2-1/2 Cups	celery, chopped fine
3 Stalks	celery, coarse chop
1 Small stalk	celery, cut into 1-inch chunks
1 Stalk	celery, cut into 1/2-inch slices
1 Pound	celery, diced
4 Cups	celery, diced
4 Ribs	celery, diced
1-1/2 Cups	celery, diced
1 cup	celery, diced (no leaves)
1/2 Pound	celery, diced into medium-sized pieces
1-1/2 Cups	celery, finely chopped
1/2 Cup	celery, finely chopped
2 Stalks	celery, large dice
1/2 Head	celery, leaves removed and rough chop
3 Cups	celery, medium dice
3 Sticks	celery, rinsed
2 Stalks	celery, rough chop
2 Stalks	celery, rough chop
1/2 Cup	celery, sliced
3-1/2 Cups	celery, sliced
1 Cup	celery, sliced
4 Ounces	celery, sliced, on the bias 1/4-inch thick
1 Stalk	celery, small dice
1 Cup	celery, trimmed and small dice
1/2 Bunch	celery, washed, rough chop, 1/2"
1 Ounce	Ceylon tea leaves
2 Thin slices	challah
1 Teaspoon	champagne vinegar
1 Cup	champagne vinegar
1 Pound	chayote squash, peeled and cubed
4 (1-Ounce) slices	Cheddar cheese
1 (10-3/4 -Ounce) can	Cheddar cheese soup
1 Cup	Cheddar cheese, grated
2 Ounces	Cheddar cheese, grated
5 Cups	Cheddar cheese, shredded
2 tablespoons	Cheddar cheese, shredded
1 Cup	cheddar cheese, shredded
2 Cups	Cheddar cheese, shredded
4 Pounds	Cheddar cheese, shredded
1 Cup	Cheddar cheese, shredded
6 Ounces	Cheddar cheese, shredded
4 Ounces	Cheddarella or Cheddar cheese, diced
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 Can (15-1/2 ounces)	chestnuts, drained
1 Pound	chestnuts, shelled and poached
1 Cup	chickpea flour
3 Ounces	chicory frisse
As needed	chiffonade parsley
1 Pinch	chili flakes
20-24	chili pickled green beans
1/2 Teaspoon	chili powder
2 Tablespoons	chili powder
3 Tablespoons	chili powder
1/2 Teaspoon	chili powder
1/3 Cup	chili powder
1 Teaspoon	chili powder
1 Teaspoon	chili powder
1 Teaspoon	chili powder
1/4 Teaspoon	chili powder
1 Tablespoon	chili powder
2 Teaspoons	chili powder
1 Tablespoon	chili powder
1 Teaspoon	chili powder
1 Teaspoon	chili powder
1/2 Teaspoon	chili powder
1-1/2 Tablespoons	chili powder
1 Teaspoon	chili powder
1-1/2 Teaspoons	chili powder
2 Tablespoons	chili powder
3 Tablespoons	chili powder
1-1/2 Teaspoons	chili powder
1 Tablespoon	chili powder
12 Ounces	chili sauce
3/4 Cup	chili sauce
1/4 Cup	chili sauce
2 (1-Ounce) packages	chili seasoning mix
2 Tablespoons	chimayo chili powder
1 Teaspoon	Chinese 5-spice powder
2 Ounces	Chinese five-spice powder
1 Teaspoon	Chinese rice wine
8	chipatis* or low fat flour tortillas
2 Tablespoons	chipolte base
2 Medium	chipolte chile peppers
1/3 Cup	chipolte chile powder
20 Each	chipolte chilies, seeded
	Chipotle Barbecue Sauce
2	Chipotle chiles in adobo sauce, drained and chopped
4 Ounces	chipotle in adobo, pureed
1/2 Teaspoon	chipotle puree
1 Tablespoon	chipotle puree
6 Ounces	chipotle sauce, prepared sauce
1-1/2 Ounces	Chipotle Southwest Sauce
9 Bunches	chives, finely chopped
1 Cup	chopped celery
1 Cup	chopped celery
2 Cups	chopped celery
1 Cup	chopped celery
1 Cup	chopped celery
1/4 Cup	chopped chives
As needed	chopped chives for garnish
4 Tablespoons	chopped cilantro
2 Tablespoons	chopped cilantro leaves
2-1/2 Cups	chopped COOKED TURKEY
2 Tablespoons	chopped dill
3/4 Cup	chopped dill
1 Cup	chopped dried apricots
1 Tablespoon	chopped fresh basil
2 Tablespoons	chopped fresh cilantro
1/3 Cup	chopped fresh cilantro
3 Tablespoons	chopped fresh cilantro
1/4 Cup	chopped fresh cilantro
1/2 Cup	chopped fresh cilantro
2 Tablespoons	chopped fresh cilantro
2 Tablespoons	chopped fresh cilantro PLUS additional for garnish
1/4 Cup	chopped fresh cilantro, with stem
2 Tablespoons	chopped fresh garlic
1 Tablespoon	chopped fresh garlic
1/2 cup	chopped fresh or frozen spinach
1 Cup	chopped fresh parsley
1/2 Cup	chopped fresh parsley
1 Cup	chopped fresh parsley
2 Tablespoons	chopped fresh parsley
1/4 Cup	chopped fresh parsley for garnish
1/4 Cup	chopped fresh peppermint
2 Tablespoons	chopped fresh rosemary
1 Tablespoon	chopped fresh rosemary or 1-1/2 teaspoons crushed dried rosemary
1 Tablespoon	chopped fresh rosemary or thyme
1/4 Cup	chopped fresh sage
2 Tablespoons	chopped fresh sage leaves
1 Teaspoon	chopped garlic
2 Tablespoons	chopped garlic
1 Tablespoon	chopped garlic in oil
1 Tablespoon	chopped green bell peppers
1 (4-Ounce) can	chopped green chilies
2 Tablespoons	chopped green chilies
1 4-1/2-Ounce Can	chopped green chilies
1 Can (4 ounces)	chopped green chilies
1 4-Ounce Can	chopped green chilies
As needed	chopped green onions
1/2 Cup	chopped green onions
1/2 Cup	chopped green onions
1/4 Cup	chopped green onions
1/3 Cup	chopped green onions
4 Teaspoons	chopped green onions
1/2 Cup	chopped green peppers
1/2 to 1 Cup	chopped green scallions
1/4 Cup	chopped Italian parsley
1/3 Cup	chopped jalapeno chilies, seeded
2 Cups	chopped mango *Note: may use canned mango if fresh is not available
2 Cups	chopped onion
1 Cup	chopped onion
1 Quart	chopped onion
2 Cups	chopped onion
2 Cups	chopped onion
1 Cup	chopped onion
1/2 Cup	chopped onion
2 Cups	chopped onions
2 Cups	chopped onions
2 Cups	chopped onions
3 Cups	chopped onions
3 Tablespoons	chopped parsley
1-1/3 Cups	chopped parsley
1/3 Cup	chopped parsley
2 Cups	chopped pecans
1/2 Cup	chopped pecans
1/3 Cup	chopped plum tomatoes
1 Cup	chopped red bell pepper
1 Cup	chopped red skinned potatoes
1/4 Cup	chopped scallions
2 Cups	chopped sweet onion
1/2 Cup	chopped sweet onion
1 Pound	chopped sweet onion
1/4 Cup	chopped sweet onion
1-1/2 Cups	chopped sweet onion
1/4 Teaspoon	chopped thyme leaves
1/3 Cup	chopped tomato
1 Cup	chopped white onion
1-1/2 Cups	chopped zucchini
3/4 Pound	chow mein noodles
12-Ounces	CHUNK SMOKED TURKEY BREAST, cut in thin strips
1/4 Cup	Chunky Guacamole (step 5)
1 slice	ciabatta, cut in half lengthwise & then cut in half
2 Tablespoons	cider vinegar
1 Tablespoon	cider vinegar
1 Tablespoon	cider vinegar
1 Cup	cider vinegar
2/3 Cup	cider vinegar
1/2 Cup	cider vinegar
2 Tablespoons	cider vinegar
1/4 Cup	cider vinegar
1/2 Cup	cider vinegar
1 Bunch	cilantro
As needed	cilantro
3 Ounces	cilantro
As needed	cilantro leaves
32	cilantro leaves
1/2 Cup	cilantro leaves
1/4 Cup	cilantro leaves, finely chopped
As needed	cilantro sprigs
2 Tablespoons	cilantro, chopped
1/2 Cup	cilantro, chopped
1 Tablespoon	cilantro, chopped
1 Ounce	cilantro, chopped
1/3 Cup	cilantro, chopped
1 Teaspoon	cilantro, chopped fine
2 Tablespoons	cilantro, fine chop
1/2 Bunch	cilantro, fresh
1/3 Cup	cilantro, freshly chopped
1/4 Cup	cilantro, minced
1 Bunch	cilantro, washed and chopped
10 Ounces	cilantro, washed and dried
As needed	cilantro, washed, dried and chopped
1/4 Cup	cilantro, washed, dried, and chopped
3/4 Teaspoon	cinnamon
1/8 teaspoon	cinnamon
6	cinnamon raisin bagels, sliced and lightly grilled or toasted
1 Each	cinnamon stick
4	Cinnamon sticks
4	cinnamon sticks
1/2 teaspoon each	cinnamon, thyme, salt and pepper
8 Ounces	citrus vinaigrette
As needed	clarified butter
3 Tablespoons	clarified butter or ghee
4 Ounces	clarified unsalted butter
1 large	clove garlic
1	Clove garlic, minced
1/2 Cup	clover honey
1/2 Cup	clover honey
1/4 Cup	clover honey
12 Whole	cloves
2 Whole	cloves
1/4 Cup	cloves
dash	cloves
2	cloves garlic, minced
2 Cups	coarse grain Dijon mustard
1/4 Teaspoon	coarse grind black pepper
1-1/2 Teaspoons	coarse ground black pepper
1 Ounce	coarse natural sugar
1 Ounce	coarse sea salt
2-1/2 Cups	coarsely chopped figs
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 Cups	coconut milk, heated
2 Tablespoons	coffee liqueur
1/2 Cup	cold water
4 Quarts	cold water
4 Cups	cold water
2 Ounces	cold water
1/4 Cup	cold water
3 Gallons	cold water
1 Gallon	cold water
As needed	cold water
2 Cups	cold water
1 Cup	cold water
1 Quart	cold water
2 Tablespoons	cold water
As Needed	cold water
3 Ounces	cold water
5 Cups	cold water
2 Quarts	cold water
6 Quarts	cold water
1/4 Cup	cold water
As needed	cold water
6 Cups	cold water
2 Tablespoons	cold water
1/2 Cup	cold water
1/2 Cup	cold water
3-1/2 Quarts	cold water
1 Quart	cold water (add more as needed)
9 Cups	cold water, (for sauce)
1/3 Cup	cole slaw dressing
1/2 Cup	Coleman's dry mustard
1/4 Cup	Coleman's dry mustard
1 Pound	collard greens, shredded
3 Quarts	commercial grade mayonnaise, divided
1/2 Cup	commercial heavy-duty mayonnaise
2 Ounces	commercially prepared 30 Spice BBQ Sauce
1-1/2 Quarts	commercially prepared Honey Chipotle Dressing
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
2 Cups	cooked black eyed peas
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
2-1/2 Quarts	cooked or canned pinto beans, rinsed and drained
16 Ounces	COOKED or OVEN ROASTED TURKEY BREAST, sliced thin
2 Cups	COOKED or OVEN ROASTED TURKEY, cut in chunks or strips
6 Cups	COOKED or PULLED TURKEY, chopped
5 Pounds	cooked purple sticky rice
2 Cups	cooked rice
As needed	cooked rice
4 Cups	cooked rice
As needed	cooked rice
8 Ounces	cooked rice vermicelli
1/2 Cup	Cooked Tomato Vinaigrette
2 Cups	COOKED TURKEY ( white meat preferred), cubed
1 Pound	COOKED TURKEY BREAST, cut into 1-ounce pieces
2 Pounds	COOKED TURKEY BREAST, cut into 1/2-inch julienne
2-1/4 Pounds	COOKED TURKEY BREAST, sliced thin
3 ounces	COOKED TURKEY BREAST, thinly sliced
3/4 Cup	COOKED TURKEY, chopped
1 Pound	COOKED TURKEY, chopped
8 Cups	COOKED TURKEY, chopped
3 Cups	COOKED TURKEY, chopped
2 Cups	COOKED TURKEY, chopped
4 Cups	COOKED TURKEY, chopped
2 Cups	COOKED TURKEY, cubed
2 Cups	COOKED TURKEY, cubed
10 Ounces	COOKED TURKEY, diced
1-1/2 Pounds	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
12.5 Pounds	Cooked white rice
12 Cups	cooked wild rice
4 Cups	cooked wild rice
1 Pound	cooking apples, cored and cut into 1/2-inch rings
As needed	Cooking spray
1-1/2 Cups	cored and finely chopped apple
1 Teaspoon	coriander
Pinch	coriander
1/4 Teaspoon	coriander
1/2 teaspoon	coriander
1/4 Tablespoon	coriander powder
1/2 Tablespoon	coriander powder
1 Tablespoon	coriander, ground
2-1/2 cups	corn flakes
1/2 Cup	corn kernels
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)
2 (6-inch)	corn tortillas, fried
12	corn tostada shells, 7 inch, fried crisp
2 Cans (11 ounces each)	corn with red and green peppers, drained
1 Can (11 ounces)	corn with red and green peppers, well drained
1 Ear	corn, cut into 1/2-inch slices
1 Can (8 3/4-ounces)	corn, drained
1 Can (8-3/4 ounces)	corn, drained
1 Pound	corn, roasted and cut from cob
As needed	cornbread sticks or corn muffins
1 (28-Ounce) bag	cornbread stuffing mix with seasoning packet
4 Cups	cornbread, crumbled
3 Tablespoons	cornmeal
8 Ounces	cornmeal
2 Pounds	cornmeal
1 Tablespoon	cornmeal
2 Teaspoons	cornstarch
1 Tablespoon	cornstarch
1 Cup	cornstarch
2 Teaspoons	cornstarch
1/4 Cup	cornstarch
1/2 Cup	cornstarch
1/3 Cup	cornstarch
1 Tablespoon	cornstarch
1-1/2 Ounces	cornstarch
1/4 Cup	cornstarch
1 Tablespoon	cornstarch
As needed	cornstarch slurry
2 Large	Cortland apples, cored and sliced
4 Teaspoons	Cotija cheese
1-1/2 Tablespoons	country-style mustard
6-1/2 Pounds	couscous, cooked
3 tablespoons	cracked black pepper
As needed	cracked black pepper
1 Tablespoon	cracked black pepper
As needed	cracked black pepper
1/2 Teaspoon	cracked black pepper
1/2 Teaspoon	cracked black peppercorns
6 Ounces	Craisins
2 Cups	cranapple juice
1 Cup	cranapple juice
2 Cups	cranberries
2 Cups	cranberries, cleaned
3 Cups	cranberry beans, cooked and drained
2 Cups	cranberry juice
6-1/4 Cups	cranberry orange relish
4 tablespoons	cranberry orange relish, divided
2-1/4 Cups	cranberry sauce
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
1 Cup	cream
4 Ounces	cream cheese, room temperature
6 Ounces	cream cheese, room temperature
1 Tablespoon	cream cheese, softened
8-Ounces	cream cheese, softened
1 Package (8 ounces)	cream cheese, softened
1 Cup	cream cheese, whipped and softened
1 10-Ounce can	cream of chicken soup
1/2 Cup	creamy peanut butter
1-1/2 Cups	creamy peanut butter
3 Cups	creamy peanut butter
1 Box (18.3 Ounce)	creamy portobello mushroom soup
1/2-Ounce	crema
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
1 Tablespoon	crunchy peanut butter
3/4 Cup	crushed baked tortilla chips
1 Teaspoon	crushed red pepper
1-1/2 Teaspoons	crushed red pepper
1 Teaspoon	crushed red pepper
1/4 Teaspoon	crushed red pepper flakes
1/2 Teaspoon	crushed red pepper flakes
1/2 Teaspoon	crushed red pepper flakes
1/4 Teaspoon	crushed red pepper flakes
To Taste	crushed red pepper flakes
1 Quart	crushed tomato or puree
7-1/2 Cups	crushed tomatoes
1 #10 Can	crushed tomatoes
4 Cups	crushed tomatoes
1 #10 Can	crushed tomatoes in puree
1 (28-Ounce) can	crushed tomatoes, DIVIDED
4 slices	crusty herb or white bread
40 Slices	crusty 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
3 Medium	cucumber
1/2 Cup	cucumber, finely diced
6 Slices	cucumber, peeled
1 Pound, 14 Ounces	cucumber, peeled & sliced thinly
1/2 Cup	cucumber, peeled, seeded & cut into 1/4-inch cubes
1	cucumber, peeled, seeded and diced
2 Whole	cucumbers, fresh
2 Large	cucumbers, peeled, seeded and diced
2 Each	cucumbers, thinly sliced
1 Pound, 14 Ounces	cucumbers, thinly sliced
1 Pinch	cumin
1 Tablespoon	cumin
1 Teaspoon	cumin
1 Teaspoon	cumin
1/2 Teaspoon	cumin
1 Tablespoon	cumin
1 Teaspoon	cumin
1/2 Teaspoon	cumin
1/2 Teaspoon	cumin
2 Teaspoons	cumin
1 teaspoon	cumin
1-1/2 Teaspoon	cumin
1 Tablespoon	cumin
1/2 Teaspoon	cumin
Pinch	cumin seed
2 Tablespoons	cumin seed
2 Tablespoons	cumin seeds
1 Teaspoon	cumin seeds, browned
1/2 Tablespoon	cumin, ground
2 Tablespoons	cumin, ground
1-1/2	cups bottled/prepared pasta sauce
1/2 Cup	currant jelly
2 Cups	currants
1/3 Cup	curry powder
5 Teaspoons	curry powder
1/4 Cup	curry powder
2 Tablespoons	curry powder
3/4 teaspoon	curry powder
1-1/2 Pounds	cut corn, thawed
2 Tablespoons	dark brown sugar
4 Teaspoons	dark roast sesame oil
2 Tablespoons	dark sesame oil
1-1/2 Gallons	DARK TURKEY STOCK
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 Pound + 14 Ounces	DELI TURKEY BREAST, sliced
1 pound	DELI TURKEY HAM, shaved
1/2 Teaspoon	dextrose
1/2 Cup	diced button mushrooms
1 Cup	diced celery
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
1 Cup	diced GRILLED TURKEY BREAST, (step 4)
12 Ounces	diced onion (1/3-inch dice)
3 Cups	diced onions
1/2 Cup	diced roasted red peppers, preferably piquillos
8 Cups	diced sweet onions
1-2/3 Cups	diced tomatoes (canned) with juice
1 Quart	diced tomatoes in juice
1 (14.5-Ounce) can	diced tomatoes, drained
1 (14-1/2-Ounce) can	diced tomatoes, no added salt, undrained AND divided
1 (28-Ounce) can	diced tomatoes, with juices
1 14-1/2-Ounce Can	diced tomatoes, with juices
1/2 Cup	diced yellow onion
1 Cup	diced yellow onions
1 Tablespoon	Dijon mustard
3/4 Cup	Dijon mustard
2 Tablespoons	Dijon mustard
1/4 Cup	Dijon mustard
2 Teaspoons	Dijon mustard
2 Tablespoons	Dijon mustard
1/4 Teaspoon	Dijon mustard
2 teaspoons	Dijon mustard
1 Tablespoon	Dijon mustard
2 Ounces	Dijon mustard
3 Tablespoons	Dijon mustard
1 Teaspoon	Dijon mustard
2 Tablespoons	Dijon mustard
2 Tablespoons	Dijon mustard
1 Cup	Dijon mustard
1/2 Cup	Dijon mustard
3 Tablespoons	Dijon mustard
2 Tablespoons	Dijon mustard
1 Tablespoon	Dijon mustard
2 Tablespoons	Dijon mustard
3 Tablespoons	Dijon mustard
1/3 Cup	Dijon mustard, divided
3/4 Cup	Dijon style mustard
1 Tablespoon	Dijon style mustard
1 Tablespoon	Dijon-style mustard
2 Teaspoons	Dijon-style mustard
1/4 cup	Dijon-style mustard
16	dill pickles
	Dressing Ingredients
1/4 Cup	dried apricots, chopped
1/2 Teaspoon	dried basil
4 Teaspoons	dried basil
1 Tablespoon	dried basil
1/4 Cup	dried basil
3 Tablespoons	dried basil leaves
1-1/2 Teaspoons	dried basil leaves
1 Tablespoon	dried basil leaves
2-1/2 Teaspoons	dried basil leaves
1 Tablespoon	dried basil, crumbled
1 Cup	dried blueberries
1/2 Cup	dried bread crumbs
4 Cups	dried bread crumbs
1-1/4 Cups	dried bread crumbs
10 Slices	dried bread, cubed
12 Slices	dried bread, cubed
1/2 Cup	dried cherries
1 Teaspoon	dried chili pepper
1 Teaspoon	dried cilantro
2 Tablespoons	dried coriander
1-1/3 Cups	dried cranberries
1 Cup	dried cranberries
2 Cups	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 (1-Ounce) packet	dried Italian salad dressing mix
1 (0.7 ounce) package	dried Italian salad dressing mix
1/2 Teaspoon	dried Italian seasoning
1 Tablespoon	dried marjoram
1/4 Teaspoon	dried marjoram
1/4 Teaspoon	dried marjoram
1/4 Teaspoon	dried marjoram leaves
1 Teaspoon	dried onion
1 Tablespoon	dried oregano
1 Teaspoon	dried oregano
1 Teaspoon	dried oregano
2 Teaspoons	dried oregano
1/2 Teaspoon	dried oregano
1 Teaspoon	dried oregano
1/4 Teaspoon	dried oregano
1 Teaspoon	dried oregano
1 Tablespoon	dried oregano
1 Teaspoon	dried oregano
1/2 Teaspoon	dried oregano
1 Teaspoon	dried oregano
1 Tablespoon	dried oregano
1/2 Teaspoon	dried oregano
1 Teaspoon	dried oregano
1 Teaspoon	dried oregano
1/4 Teaspoon	dried oregano
4 Teaspoons	dried oregano
1/2 Teaspoon	dried oregano
1-1/2 Teaspoons	dried oregano
2-1/2 Teaspoons	dried oregano
4 Teaspoons	dried oregano leaves
1-1/2 Teaspoon	dried oregano leaves
1/2 to 1 Teaspoon	dried oregano leaves
1 Teaspoon	dried oregano leaves
4 Teaspoons	dried oregano leaves
1/2 Teaspoon	dried oregano leaves
2-1/2 Teaspoons	dried oregano leaves
1-3/4 Teaspoons	dried oregano leaves
1/4 Teaspoon	dried oregano leaves
1/4 Cup	dried oregano leaves
2 Tablespoons	dried oregano leaves
1/4 Teaspoon	dried oregano leaves, crushed
2 Teaspoons	dried oregano, crumbled
2 Tablespoons	dried oregano, crushed
1/4 Teaspoon	dried parsley
1 Teaspoon	dried parsley
2 Tablespoons	dried parsley
1-1/2 Pounds	dried red kidney beans
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
3 Tablespoons	dried rosemary, crumbled
1 Tablespoon	dried rosemary, crumbled
1/4 Teaspoon	dried rosemary, crushed
1/2 Teaspoon	dried rosemary, crushed
1/2 Teaspoon	dried rosemary, crushed
2 Teaspoons	dried rosemary, crushed
1/3 Cup	dried sage
1/2 Teaspoon	dried sage
1/2 Teaspoon	dried sage
1/2 Teaspoon	dried sage leaves
1-1/4 Teaspoons	dried sage leaves
1 Teaspoon	dried sage leaves
1-1/4 Teaspoons	dried sage leaves
1-1/4 Teaspoons	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
1-1/2 Teaspoons	dried summer savory leaves
1 teaspoon	dried tarragon
1-1/2 Tablespoon	dried tarragon
4 Teaspoons	dried tarragon
2 cups	dried tart cherries
3/4 Cup	dried tart cherries, coarsely chopped
1 Teaspoon	dried thyme
1/2 Teaspoon	dried thyme
1 Teaspoon	dried thyme
1/2 Teaspoon	dried thyme
2 Tablespoons	dried thyme
1/2 Teaspoon	dried thyme
1/2 Teaspoon	dried thyme
1 Teaspoon	dried thyme
1 Tablespoon	dried thyme
1/4 Teaspoon	dried thyme
1 Teaspoon	dried thyme
1/2 Teaspoon	dried thyme
1 Teaspoon	dried thyme
1/2 Teaspoon	dried thyme
1 Teaspoon	dried thyme leaves
1/2 Teaspoon	dried thyme leaves
1-1/2 Teaspoons	dried thyme leaves
1 Teaspoon	dried thyme leaves
1/2 Cup	dried thyme leaves
1/4 Teaspoon	dried thyme leaves
1-3/4 Teaspoons	dried thyme leaves
1 Teaspoon	dried thyme leaves
1 Tablespoon	dried thyme leaves, crushed
3 Cups	dry 1/4-inch bread crumbs
2-1/2 Pounds	dry black beans (organic)
1/4 Cup	dry bread crumbs
3 Cups	dry bread crumbs
As needed	dry bread crumbs
1/2 Cup	dry bread crumbs
3 Cups	dry breadcrumbs
1 Cup	dry breadcrumbs
For garnish	dry cranberries
2 Teaspoons	dry lavender
1 Tablespoon	dry leaf oregano
1/4 Teaspoon	dry marjoram leaves
2 Teaspoons	dry mustard
3/4 teaspoon	dry mustard
1/2 Teaspoon	dry mustard
2 Teaspoons	dry mustard
1-1/2 Teaspoons	dry mustard
1 Teaspoon	dry mustard
1/4 Teaspoon	dry oregano leaves
2 Cups	dry plain bread crumbs
1/2 Cup	dry plain bread crumbs
4 Cups	dry pumpkin seeds
1/2 Pound	dry red kidney beans, soaked overnight in the refrigerator
1/2 Cup	dry red wine
1/4 Cup	dry red wine
1/2 Cup	dry red wine
1/2 cup	dry red wine
1/4 Cup	dry red wine
1/4 Cup	dry red wine
1/4 Cup	dry red wine
2 Cups	dry red wine
4-1/2 Pounds	dry rigatoni
1 Tablespoon	dry rosemary
1/4 Teaspoon	dry rubbing sage
1 Cup	dry sherry
1/2 Cup	dry sherry
1 Ounce	dry sherry
1/4 Cup	dry sherry
1/2 Cup	dry sherry
1/3 Cup	dry sherry
1/4 Teaspoon	dry tarragon
1-1/4 Pound	dry thin Chinese egg noodles
1 Teaspoon	dry thyme
1/4 Teaspoon	dry thyme leaves
1 Pound	dry white beans (cannellini), soaked overnight
1 to 1-1/4 Cups	dry white wine
1/2 Cup	dry white wine
1/2 Cup	dry white wine
4 Ounces	dry white wine
2 Cups	dry white wine
2 Cups	dry white wine
1 Tablespoon	dry white wine
1 Cup	dry white wine
1 Cup	dry white wine
1-1/2 Cups	dry white wine
1-1/2 Cups	dry white wine
1 Cup	dry white wine
3 Ounces	dry white wine
3 Cups	dry white wine
2 Cups	dry white wine
2 Cups	dry white wine
1 Cup	dry white wine
2 Ounces	dry white wine
2 Ounces	dry white wine
6 Ounces	dry white wine
1 Quart	dry white wine
1/4 Cup	dry white wine
1 Cup	dry white wine
1/4 Cup	dry white wine
1 Cup	dry white wine
1/2 Cup	dry white wine
1 Cup	dry white wine (recommended: Virginia Chardonnay)
	Duck Sauce
1	Dungeness crab, par cooked
As needed	each fresh herbs - thyme, basil and rosemary
2 Tablespoons	each fresh herbs - thyme, basil and rosemary - DIVIDED
1 Sprig	EACH fresh thyme, parsley and sage, minced
1/4 Teaspoon	each kosher salt and black pepper
1/4 Teaspoon	each salt and black pepper
1/2 Teaspoon	each salt and black pepper
1 Teaspoon	each salt and freshly ground black pepper
Dash	each salt and freshly ground pepper
1	egg
3/4 Cup	egg batter
2 Ounces	egg linguine, freshly cooked and drained
As needed	egg wash
As needed	egg wash
As needed	egg wash
As needed	egg wash
As needed	egg wash
1	egg white, beaten
4 Large	egg whites
2	egg whites
1 Large	egg yolk
1 Large	egg yolk, lightly beaten
6	egg yolks
3	egg yolks
1 Large	egg, beaten
1 Large	egg, beaten
1 Large	egg, beaten
1	egg, beaten
1	Egg, beaten
1	egg, beaten
1	egg, beaten
1 Large	egg, beaten with 1 teaspoon water
1 Large	egg, slightly beaten
1 Large	egg, well beaten
1 Large	eggplant
4 Slices	eggplant, 3 inch diameter, 1/2" thick
1 Pound	eggplant, cut into 1/4 inch dice
6 Pounds	eggplant, grilled and diced
1 (1-pound)	eggplant, peeled and cut into 1/4-inch cubes
3 Medium	eggplants, peeled and sliced thin
3 Large	eggs
3 Large	eggs
3 Dozen	eggs
12	eggs
2 Large	eggs
3	eggs
5 Large	eggs
5	eggs
3 Large	eggs
2 Each	eggs, beaten
2 large	eggs, beaten
6 Each	eggs, beaten
6	eggs, beaten
3 Large	eggs, beaten
6 Large	eggs, beaten
12 Large	eggs, beaten
5 Medium	eggs, beaten
13 Each	eggs, large
10	eggs, lightly beaten
4 Large	eggs, lightly beaten
10	eggs, lightly beaten
6 Hard-cooked	eggs, peeled
4 Each	eggs, slightly beaten
2	eggs, slightly beaten
6 Large	eggs, well beaten
1 Dozen	eggs, whipped
2	eggs, whipped
1 Cup	English walnuts
4 Pounds	escarole
4	extra large whole eggs
2 Pounds	EXTRA LEAN GROUND TURKEY BREAST
3 Cups	extra virgin olive oil
2 Cups	extra virgin olive oil
1 Cup	extra virgin olive oil
2 Tablespoons	extra virgin olive oil
2 Teaspoons	extra virgin olive oil
1/4 Cup	extra virgin olive oil
3 Tablespoons	extra virgin olive oil
1/2 Cup	extra virgin olive oil
4 Tablespoons	extra virgin olive oil
1/2 Cup	extra virgin olive oil
1 Cup	extra virgin olive oil
As needed	extra virgin olive oil
As needed	extra virgin olive oil
1 Cup	extra virgin olive oil
1-1/2 Cups	extra virgin olive oil
4-1/2 Cups	extra virgin olive oil
1 Quart	extra virgin olive oil
1/2 Cup	extra virgin olive oil
3 Tablespoons	extra virgin olive oil, DIVIDED
1 pound	EXTRA-LEAN GROUND TURKEY
As needed	extra-virgin olive oil
1/4 Cup	extra-virgin olive oil
1 Ounce	extra-virgin olive oil
2 Tablespoons	extra-virgin olive oil
8 (8-inch)	fat-free flour tortillas, warmed
1/4 Cup	fat-free sour cream
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
As needed	fennel fronds for garnish
	Fennel Hash
1/4 Teaspoon	fennel seed, crushed
1 Teaspoon	fennel seed, crushed
1-1/2 Teaspoons	fennel seeds
1 Teaspoon	fennel seeds, crushed
3/4 Teaspoon	fennel seeds, crushed
1 Tablespoon	fennel seeds, crushed
1/4 Teaspoon	fennel seeds, crushed
1/2 Teaspoon	fennel seeds, crushed
4 Teaspoons	fennel seeds, crushed
1 Teaspoon	fennel seeds, crushed
1/2 Bulb	fennel, sliced
2 Pounds	Feta cheese, crumbled
3-3/4 Cups	Feta cheese, crumbled
1-1/2 Pounds	Feta cheese, crumbled
1-1/2 Cups	Feta cheese, crumbled
4 Ounces	fettuccine
4 Pounds, 3 Ounces	fettuccine noodles, cooked and warm
To Taste	file powder
1/2 Cup	filé powder (ground sassafras root)
As needed	fine bread crumbs
1 Cup	finely chopped carrot
2 Cups	finely chopped celery
1 Cup	finely chopped celery
1-1/2 Cups	finely chopped celery
1/2 Cup	finely chopped celery
2 Tablespoons	finely chopped crystallized ginger
1 Cup	finely chopped green onions
1 Cup	finely chopped onion
1-1/2 Cups	finely chopped onion
1 Cup	finely chopped onion
1/2 Cup	finely chopped onion
1-1/2 Cups	finely chopped pecans
3/4 Cup	finely chopped pecans
1/2 Teaspoon	finely grated lime zest
1-1/2 Teaspoons	finely grated orange peel
As needed	fire roasted pepper and onion mixture
3	firm pears, peeled and grated
12 Ounces	firm white bread, cut into 1/2-inch cubes
1-1/2 Gallons	fish fume
1/2 Cup	fish sauce
10 Sprigs	flat leaf parsley
1/4 Cup	flat leaf parsley, chopped
2 Tablespoons	flat leaf parsley, chopped
3 Tablespoons	flat parsley leaves
As needed	flavored olive oil
As needed	flavored rice, cooked
1 Cup	flour
2 Tablespoons	flour
As needed	flour
3 Cups	flour
3 Tablespoons	flour
3/4 Cup	flour
2 Cups	flour
3/8 Cup	flour
1/2 Cup	flour
3 Tablespoons	flour
7 Ounces	flour
1/2 Pound	flour
1 Cup	flour
As needed	flour
3 Tablespoons	flour
3 Tablespoons	flour
1/2 Cup	flour
2 Cups	flour
4 Ounces	flour
2 Cups	flour
1/2 Cup	flour
2 Tablespoons	flour
1/4 Cup	flour
4 Cups	flour
1/4 Cup	flour
1 10-inch	flour tortilla
10 8-inch	flour tortilla shells
8 9-10 inch	flour tortillas
4 9-inch diameter	flour tortillas
As needed	flour tortillas
24 (10-inch)	flour tortillas
10 8-inch	flour tortillas
4 8-inch	flour tortillas* (See Note #4)
20 8 to 9 inch	flour tortillas, warm
4 8-inch	flour tortillas, warmed
8 (8-inch)	flour tortillas, warmed
2 Pounds	focaccia bread, sliced horizontally
2 Pounds	foie gras
1	French baguette (10 ounces), cut into 1-inch cubes
1 Loaf	French bread
8 Slices	French bread, cut 3/4-inch thick
24 Pieces	French bread, cut into 5-inch chunks, split
4 Slices	French bread, day old
As needed	French fries
6 8-inch	French-style rolls, split lengthwise and lightly toasted
1 Pound + 3 Ounces	fresh 6x7 tomatoes, cut into wedges
4 Ounces	fresh arugula, washed, drained and chilled
16 Stalks	fresh asparagus, grilled or steamed
1 Cup	fresh basil
6 Ounces	fresh basil
1/4 Cup	fresh basil leaves
1/2 Cup	fresh basil leaves
2 Bunches	fresh basil leaves, washed and dried
1 Teaspoon	fresh basil, chiffonade
3 Tablespoons	fresh basil, chiffonade
1/3 Cup	fresh basil, chiffonade
2 Tablespoons	fresh basil, chopped
1 Cup	fresh basil, chopped
1 Teaspoon	fresh basil, chopped
1 Tablespoon	fresh basil, chopped
1/4 Cup	fresh basil, chopped
1 Teaspoon	fresh basil, coarse chop
4 Sprigs	fresh basil, for garnish
2 Teaspoons	fresh basil, minced
4-1/2 Cups	fresh bean sprouts
1 Cup	fresh bread crumbs
1 Pound	fresh broccoli, cut into 1-inch pieces
2 Cups	fresh button mushrooms, cleaned and cut in chunks
1/2 Pound	fresh button mushrooms, cleaned and sliced
2-1/2 Cups	fresh button mushrooms, cleaned, sliced and sauteed
2-1/2 Cups	fresh button mushrooms, sliced
1 Cup	fresh button mushrooms, sliced
2 Pounds	fresh carrots, flower cut
1 Tablespoon	fresh chives, chopped
2 Tablespoons	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
1/4 Cup	fresh cilantro
As needed	fresh cilantro leaves
2 Teaspoons	fresh cilantro leaves
1/4 Cup	fresh cilantro leaves, chopped
1/3 Cup	fresh cilantro leaves, chopped
1 Cup	fresh cilantro leaves, washed and dried
1/4 Cup	fresh cilantro sprigs
1 Bunch	fresh cilantro sprigs
2 Each	fresh cilantro sprigs, rough chop
2 Cups	fresh cilantro, chopped
2 Teaspoons	fresh cilantro, chopped
2 Tablespoons	fresh cilantro, chopped
2 Tablespoons	fresh cilantro, chopped
2 Tablespoons	fresh cilantro, chopped
3/4 Cup	fresh cilantro, chopped
1/4 Cup	fresh cilantro, chopped
1/4 Cup	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 Ounce	fresh cilantro, finely chopped
1 Tablespoon	fresh cilantro, finely chopped
4 Ounces	fresh cilantro, finely chopped
1/3 Cup	fresh cilantro, minced
1 Cup	fresh cilantro, washed and dried
As needed	fresh coriander
1/2 Tablespoon	fresh coriander, chopped
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, chopped
2 Tablespoons	fresh dill, minced
4 Ounces	fresh epazote (leaves only)
2 Pounds	fresh fennel bulbs, sliced thin
4 Cups	fresh fennel, 1/2 inch dice
4 Ounces	fresh fettuccine
As needed	fresh figs
7 Pounds	fresh figs, chopped
1 Cup	fresh figs, stemmed and quartered
1 Tablespoon	fresh flat-leaf parsley, chopped
As needed	fresh fruit
As needed	fresh fruit
As needed	fresh fruit for garnish
As needed	fresh fruit salad, accompaniment
For Garnish	fresh fruits
2 Ounces	fresh garlic, coarsely chopped
6 Cloves	fresh garlic, minced
8 Cloves	fresh garlic, minced
1/4 Cup	fresh garlic, minced
1 Tablespoon	fresh garlic, minced
10 Ounces	fresh garlic, minced
1 Ounce	fresh garlic, minced
1/4 Cup	fresh garlic, minced
1 Tablespoon	fresh garlic, minced
3 Cloves	fresh garlic, minced
2 Tablespoons	fresh garlic, minced
1 Tablespoon	fresh garlic, minced
1 Teaspoon	fresh garlic, minced
1/2 Teaspoon	fresh garlic, minced
9 Cloves	fresh garlic, minced
2 Tablespoons	fresh garlic, minced
Pinch	fresh garlic, minced
1/4 Cup	fresh garlic, minced
1 teaspoon	fresh garlic, minced
1 Tablespoon	fresh garlic, minced
2 Tablespoons	fresh garlic, minced
1/4 Cup	fresh garlic, minced
12 Cloves	fresh garlic, peeled
6 Cloves	fresh garlic, peeled
2 Cloves	fresh garlic, rough chop
2 Cloves	fresh garlic, smashed
2 Tablespoons	fresh ginger root, grated
2 Tablespoons	fresh ginger root, minced
1/2 Teaspoon	fresh ginger root, minced
1/4 Cup	fresh ginger root, minced
1-1/2 Tablespoons	fresh ginger root, minced
1 Tablespoon	fresh ginger root, peeled and chopped
1/2 Cup	fresh ginger root, peeled and chopped
2 tablespoons	fresh ginger root, peeled and grated
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 Ounce	fresh ginger, minced
2 Tablespoons	fresh ginger, minced
1 Teaspoon	fresh ginger, peeled and finely chopped
1/2 Ounce	fresh ginger, peeled and finely minced
2 Teaspoons	fresh ginger, peeled and grated
1 Tablespoon	fresh ginger, peeled and minced
1/4 Cup	fresh ginger, peeled and sliced
1/3 Cup	fresh ginger, peeled and sliced
1 teaspoon	fresh ginger, peeled and thinly sliced
1 Teaspoon	fresh gingerroot, peeled and grated
2 Teaspoons	fresh gingerroot, peeled and grated
1/4 Cup	fresh gingerroot, peeled and grated
8 Ounces	fresh gingerroot, peeled and grated
1 Tablespoon	fresh gingerroot, peeled and minced
1/4 Ounce	fresh gingerroot, peeled and minced
24	fresh green onions
1 Tablespoon	fresh ground black pepper
As needed	fresh herbs
As needed	fresh herbs
As needed	fresh herbs for garnish
12 Ounces	fresh honey
1 Teaspoon	fresh horseradish, grated
1/4 cup	fresh Italian parsely, minced
3 Tablespoons	fresh Italian parsley, fine diced
2 Teaspoons	fresh Italian parsley, minced
As needed	fresh leaf lettuce, washed & dried
1 Pound	FRESH LEAN GROUND TURKEY
1/4 Cup	fresh lemon juice
1/2 Cup	fresh lemon juice
3/4 Cup	fresh lemon juice
1/2 Cup	fresh lemon juice
2 Tablespoons	fresh lemon juice
1 Tablespoon	fresh lemon juice
Dash	fresh lemon juice
3/4 Cup	fresh lemon juice
1-1/2 Teaspoons	fresh lemon juice
2 Tablespoons	fresh lemon juice
1 Teaspoon	fresh lemon juice
3 Tablespoons	fresh lemon juice
1 Cup	fresh lemon juice
2/3 Cup	fresh lemon juice
1 Tablespoon	fresh lemon juice
1-1/2 Tablespoons	fresh lemon juice
2 Tablespoons	fresh lemon juice
1 Teaspoon	fresh lemon juice
2 Tablespoons	fresh lemon zest, minced
3/4 Cup	fresh lime juice
As needed	fresh lime juice
1-1/2 Cups	fresh lime juice
1/4 Cup	fresh lime juice
3 Cups	fresh lime juice
2 Tablespoons	fresh lime juice
1 Tablespoon	fresh lime juice
2 Tablespoons	fresh lime juice
3 Tablespoons	fresh lime juice
1 Ounce	fresh lime juice
1 Teaspoon	fresh lime juice
1/3 Cup	fresh lime juice
1/4 Cup	fresh lime juice with pulp
1 Pint	fresh mango, cut in 1/2-inch pieces
3 Pounds	fresh mango, diced
1/4 Ounce	fresh mint, chopped
2 Tablespoons	fresh mint, chopped
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
1/2 Pound	fresh mushrooms, chopped
1/4 Pound	fresh mushrooms, cleaned and quartered
9 cups	fresh mushrooms, cleaned and sliced
5-1/2 Cups	fresh mushrooms, sliced
10 Ounces	fresh mushrooms, sliced thin
1/4 pound	fresh mushrooms, stemmed and quartered
1 Pound	fresh or frozen artichoke hearts, slightly thawed
1/2 Cup	fresh or frozen peas
1/2 Cup	fresh orange juice
2 Tablespoons	fresh orange juice
2 Cups	fresh orange juice
1/3 Cup	fresh orange juice
1 Teaspoon	fresh orange zest
1 Teaspoon	fresh oregano
2 Ounces	fresh oregano
2 Teaspoons	fresh oregano
2 Tablespoons	fresh oregano leaves, chopped
3/4 Cup	fresh oregano leaves, stripped from stem
1 Tablespoon	fresh oregano, chopped
1 Tablespoon	fresh oregano, chopped
1-1/2 Teaspoons	fresh oregano, chopped; or 1/2 teaspoon dry
3 Tablespoons	fresh oregano, minced
2 Teaspoons	fresh oregano, minced
As needed	fresh parsley
1 Bunch	fresh parsley
1/4 Cup chopped	fresh parsley
As needed	fresh parsley sprigs
3 Tablespoons	fresh parsley, chopped
1/4 Cup	fresh parsley, chopped
As needed	fresh parsley, chopped
1/4 Cup	fresh parsley, chopped
3 Tablespoons	fresh parsley, chopped
1 Tablespoon	fresh parsley, chopped
3 Tablespoons	fresh parsley, chopped
1 Teaspoon	fresh parsley, chopped
1/4 Cup	fresh parsley, chopped
3 Tablespoons	fresh parsley, chopped
1/4 Cup	fresh parsley, chopped
1 Tablespoon	fresh parsley, chopped
1-1/2 Cups	fresh parsley, chopped
1/4 Cup	fresh parsley, chopped
3 Tablespoons	fresh parsley, chopped; or 1 tablespoon dry
1 Bunch	fresh parsley, cleaned and chopped
1/2 Bunch	fresh parsley, minced
2/3 Cup	fresh parsley, minced
2 Tablespoons	fresh parsley, minced
2 Cups	fresh parsley, tightly packed
1-1/2 Pounds	fresh pea pods
1 Pound	fresh pea pods
1/2 Pint	fresh pearl onions, peeled
1 Pint	fresh pineapple, cut in 1/2-inch pieces
2 Quarts	fresh pineapple, peeled
2 Tablespoons	fresh pineapple, peeled, cored and diced
1/2 Pint	fresh raspberries, washed and well drained
2 Each	fresh red bell peppers, seeded and julienned
2 Thin slices	fresh red onion
1 Pint	fresh red papaya, cut in 1/2-inch pieces
2 Each	fresh red papayas, ripe
4 thin slices	fresh Ricotta cheese
3-3/4 Cups	fresh ripe tomatoes, seeded and small dice
As needed	fresh rosemary
As needed	fresh rosemary
As needed	fresh rosemary for garnish
3 3-inch	fresh rosemary sprigs
1 Tablespoon	fresh rosemary, chopped
1 Pound	fresh rosemary, chopped
1/4 Cup	fresh rosemary, crushed
2 Tablespoons	fresh rosemary, crushed
1 sprig	fresh rosemary, finely chopped
2 Tablespoons	fresh rosemary, minced
8 Ounces	fresh sage
2 Teaspoons	fresh sage leaves
7 Large	fresh sage leaves
As needed	fresh sage leaves
72 Whole	fresh sage leaves
As needed	fresh sage leaves for garnish
1 Teaspoon	fresh sage leaves, chopped
6	Fresh sage leaves, finely chopped (2 teaspoons)
As needed	fresh sage sprigs
2 Teaspoons	fresh sage, chopped
1 Teaspoon	fresh sage, chopped
1 Bunch each	fresh sage, marjoram and thyme, divided
1/4 Cup	fresh sage, minced
1 Cup	fresh seedless blackberries, washed and dried
3 Pounds	fresh snow peas, cleaned
1/2 Cup	fresh spinach or arugula leaves, well washed and drained
10 Ounces	fresh spinach, cooked, well drained and chopped
6 Ounces	fresh spinach, thoroughly washed & roughly chopped
1 Pound	fresh spinach, washed and dried
10 ounces	fresh spinach, washed, well drained & stems removed
1 Teaspoon	fresh squeezed lime juice
2 Cups	fresh strawberries, washed and drained
5 Pounds	fresh tangerines
1 Sprig	fresh tarragon
1 Tablespoon	fresh tarragon
1/2 Cup	fresh tarragon
3 Tablespoons	fresh tarragon
As needed	fresh tarragon for garnish
2 Teaspoons	fresh tarragon leaves
	fresh tarragon leaves for garnish
As needed	fresh tarragon sprigs
1-1/2 Tablespoons	fresh tarragon, chopped
1 Tablespoon	fresh tarragon, chopped
1/2 Teaspoon	fresh tarragon, chopped
1-1/2 Teaspoons	fresh tarragon, chopped Note: OR 1/2 Teaspoon dried
1 Tablespoon	fresh tarragon, minced
1 Tablespoon	fresh tarragon, stemmed
3/4 Cup	fresh Thai or regular basil, chopped
1 Tablespoon	fresh thinly sliced basil
1 Tablespoon	fresh thyme
As needed	fresh thyme
2 Tablespoons	fresh thyme
As needed	fresh thyme
As needed	fresh thyme
1 Tablespoon	fresh thyme
6 Sprigs	fresh thyme
1 Bunch	fresh thyme
2 Tablespoons	fresh thyme
2 Tablespoons	fresh thyme leaves
1/8 Teaspoon	fresh thyme leaves
3 Tablespoons	fresh thyme leaves OR 1 Tablespoon dried thyme
1 Tablespoon	fresh thyme leaves, lightly chopped
4 3-inch	fresh thyme sprigs
As needed	fresh thyme sprigs
1 Bunch	fresh thyme sprigs
As needed	fresh thyme springs
1 Teaspoon	fresh thyme, chopped
1 Tablespoon	fresh thyme, chopped
1-1/2 Teaspoons	fresh thyme, chopped
1/3 Cup	fresh thyme, chopped
3 Tablespoons	fresh thyme, chopped
2 Teaspoons	fresh thyme, chopped
1/2 Bunch	fresh thyme, chopped
1 Tablespoon	fresh thyme, chopped
1 Bunch	fresh thyme, cleaned and chopped
12 Sprigs	fresh thyme, leaves pulled
2 sprigs	fresh thyme, leaves removed
2 to 3 Sprigs	fresh thyme, leaves removed & chopped
3 Tablespoons	fresh thyme, minced
2 Teaspoons	fresh thyme, minced
2 Tablespoons	fresh thyme, stemmed
2 Slices	fresh tomato
4	Fresh tomatoes, peeled and slow cooked in olive oil for tomato confit
1 Cup	fresh tomatoes, peeled, seeded & chopped fine
3 Pounds	FRESH TURKEY BREAST
4 (4-ounce)	fresh TURKEY BURGERS
2-1/2 Pounds	FRESH TURKEY SAUSAGE
2-1/2 Cups	fresh white bread crumbs
12 Ounces	fresh white mushrooms, cleaned
1/2 Cup	fresh whole wheat bread crumbs
1-1/2 Pounds	fresh wild mushrooms, cleaned and sliced thin
1 Cup	fresh yellow onion, diced and sauteed
2 Tablespoons	freshly chopped tarragon
As needed	freshly cracked black pepper
1/2 Teaspoon	freshly cracked black pepper
As needed	freshly cracked black pepper
1/2 Teaspoon	freshly grated nutmeg
Pinch	freshly grated nutmeg
1/8 Teaspoon	freshly grated nutmeg
1/2 Teaspoon	freshly grated nutmeg
1/8 teaspoon	freshly grated nutmeg
As Needed	freshly grated nutmeg
1/4 Teaspoon	freshly grated nutmeg
Pinch	freshly grated nutmeg
Pinch	freshly grated nutmeg
1/8 Teaspoon	freshly grated nutmeg
1 cup	freshly grated Parmesan cheese
1/3 Cup	freshly ground allspice
1/3 Cup	freshly ground allspice
As needed	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
As needed	freshly ground black pepper
3/4 Teaspoon	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
Pinch	freshly ground black pepper
1-1/2 Teaspoons	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
1 Tablespoon	freshly ground black pepper
To taste	Freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
2 Tablespoons	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 Tablespoon	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
2 Tablespoons	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
1/8 Teaspoon	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
3/4 Teaspoon	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
To Taste	freshly ground black pepper
2 Tablespoons	freshly ground black pepper
1 Tablespoon	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
To Taste	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
To Taste	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
As needed	freshly ground black pepper
Pinch	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
5 Tablespoons	freshly ground black pepper
1-1/2 Teaspoons	freshly ground black pepper
1/4 Teaspoon	freshly ground fennel seed
1/4 Teaspoon	freshly ground nutmeg
1/4 Teaspoon	freshly ground pepper
To Taste	freshly ground pepper
1/2 Teaspoon	freshly ground pepper
1-1/2 Teaspoon	freshly ground pepper
To taste	freshly ground pepper
To taste	freshly ground pepper
1 Tablespoon	freshly ground pepper
As needed	freshly ground white pepper
To taste	freshly ground white pepper
1-1/2 Teaspoons	freshly ground white pepper
2 Tablespoons	freshly squeezed lemon juice
1 Tablespoon	freshly squeezed lemon juice
1/2 Cup	freshly squeezed lemon juice
2 Teaspoons	freshly squeezed lemon juice
3 Tablespoons	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
2 Ounces	freshly squeezed lemon juice
2 Tablespoons	freshly squeezed lemon juice
2 Teaspoons	freshly squeezed lemon juice
3 Tablespoons	freshly squeezed lemon juice
To Taste	freshly squeezed lemon juice
1 Tablespoon	freshly squeezed lemon juice
1/4 Cup	freshly squeezed lemon juice
2 Tablespoons	freshly squeezed lime juice
3/4 Cup	freshly squeezed lime juice
1/4 Cup	freshly squeezed lime juice
1/3 Cup + 2 Tablespoons	freshly squeezed lime juice
2 Ounces	freshly squeezed lime juice
3 Tablespoons	freshly squeezed lime juice
2 Teaspoons	freshly squeezed lime juice
1 Cup	freshly squeezed lime juice
1 Tablespoon	freshly squeezed lime juice
1/4 Cup	freshly squeezed lime juice
1 Cup	freshly squeezed orange juice
1/2 Cup	frozen carrot slices
2 Pounds	frozen chopped spinach, thawed
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
3/4 Cup	frozen corn
1 Cup	frozen corn, thawed
1/2 Cup	frozen cut okra
5 Pounds	frozen diced red potatoes
1 (2.5 Pound) bag	frozen Exotic Grains and Fire-Roasted Vegetables
2 Cups	frozen hash brown potatoes
1 Cup	frozen hash brown potatoes, defrosted
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
1/4 Cup	frozen peas
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
As needed	fruit salsa
1/2 Cup	fruity olive oil
As needed	FULL-BODIED TURKEY STOCK
4 Cups	FULL-BODIED TURKEY STOCK, DIVIDED
7 Cups	fully cooked baked beans
5 Cups	FULLY COOKED SMOKED TURKEY BREAST, diced
2-1/4 Pounds	FULLY COOKED SMOKED TURKEY BREAST, shaved
1 Pound	fusilli
1 Teaspoon	garam masala
1/4 Teaspoon	garam masala
3 Cups	garbanzo beans, cooked and drained
2 Cloves	garlic
2 Cloves	garlic
1 Ounce	garlic clove
1 Large	garlic clove, minced
1 Large	garlic clove, minced
1 Ounce	garlic cloves
5 Large	garlic cloves, crushed
2 Large	garlic cloves, minced
5 Large	garlic cloves, minced
8	garlic cloves, peeled
As needed	garlic croutons
2 Whole	garlic heads, roasted
3 to 4 Cups	garlic mashed potatoes
As needed	garlic mashed potatoes
1/2 Cup	garlic pepper
1/2 Teaspoon	garlic powder
1 Teaspoon	garlic powder
1/4 Teaspoon	garlic powder
2 Teaspoons	garlic powder
1/4 Teaspoon	garlic powder
1/4 Teaspoon	garlic powder
3/4 Teaspoon	garlic powder
Dash	garlic powder
1 Teaspoon	garlic powder
1/4 Cup	garlic powder
1 Teaspoon	garlic powder
1 Teaspoon	garlic powder
1/2 Teaspoon	garlic salt
1/2 Teaspoon	garlic salt
1/2 Teaspoon	garlic salt
1/4 Cup	garlic, chopped
2 Ounces	garlic, chopped
4 Cloves	garlic, chopped
2 Heads	garlic, cloves separated, unpeeled
1 Head	garlic, cloves separated, unpeeled
3 Cloves	garlic, coarse chop
12 Cloves	garlic, crushed
3 Cloves	garlic, crushed
2 Cloves	garlic, crushed
1 Clove	garlic, crushed
3 Medium Cloves	garlic, crushed
1 Clove	garlic, crushed
1 Clove	garlic, crushed
1 Head	garlic, cut in half
6 Cloves	garlic, fine dice
2 Cloves	garlic, finely chopped
3 Cloves	garlic, finely chopped
2 Tablespoons	garlic, freshly minced
1 Tablespoon	garlic, freshly minced
1 Clove	garlic, mashed with 1/4 teaspoon salt
1 Tablespoon	garlic, minced
1 teaspoon	garlic, minced
2 Cloves	garlic, minced
3 Cloves	garlic, minced
3 Cloves	garlic, minced
2 Cloves	garlic, minced
2 Cloves	garlic, minced
2 Tablespoons	garlic, minced
2 Cloves	garlic, minced
2 Cloves	garlic, minced
2 Tablespoons	garlic, minced
4 Cloves	garlic, minced
2 Tablespoons	garlic, minced
1 Clove	garlic, minced
1 Clove	garlic, minced
3 Tablespoons	garlic, minced
1 Clove	garlic, minced
2 Cloves	garlic, minced
4 tablespoons	garlic, minced
1 Clove	garlic, minced
1/2 Cup	garlic, minced
1/4 Cup	garlic, minced
1 Tablespoon	garlic, minced
2 teaspoons	garlic, minced
1/2 Teaspoon	garlic, minced
1 Tablespoon	garlic, minced
2 Cloves	garlic, minced
2 Cloves	garlic, minced
12 Cloves	garlic, minced
2 Cloves	garlic, minced
2 Cloves	garlic, minced
1-1/4 Teaspoon	garlic, minced
1 Tablespoon	garlic, minced
6 Cloves	garlic, minced
2 Cloves	garlic, minced
5 Cloves	garlic, minced
1/4 Cup	garlic, minced
1 Large clove	garlic, minced
4 Tablespoons	garlic, minced
1 teaspoon	garlic, minced
4 Teaspoons	garlic, minced
1/8 Ounce	garlic, minced
5 Cloves	garlic, minced
4 Cloves	garlic, minced
2 teaspoons	garlic, minced
2 Cloves	garlic, minced
1/3 Cup	garlic, minced
3 Tablespoons	garlic, minced
1/2 Ounce	garlic, minced
2 Cloves	garlic, minced
1 Teaspoon	garlic, minced
1/3 Cup	garlic, minced
1 Tablespoon	garlic, minced
1 Clove	garlic, minced
1 Tablespoon	garlic, minced
6 Cloves	garlic, minced
1 Clove	garlic, minced
2 Cloves	garlic, minced
2 Cloves	garlic, minced
1 Tablespoon	garlic, minced
6 Cloves	garlic, minced
6 Cloves	garlic, minced
3 Cloves	garlic, minced
1 Clove	garlic, peeled
6 Cloves	garlic, peeled
1 Clove	garlic, peeled & chopped
4 Cloves	garlic, peeled and chopped
9 Cloves	garlic, peeled and coarse chop
4 Heads	garlic, peeled and coarsely chopped
4 Cloves	garlic, peeled and crushed
4 Cloves	garlic, peeled and crushed
1 Clove	garlic, peeled and cut in half
2 Cloves	garlic, peeled and minced
4 Cloves	garlic, pressed
1 Tablespoon	garlic, roasted
4 Large cloves	garlic, sliced thin
2 cloves	garlic, sliced very thin
1 Head	garlic, split in half
3 Cloves	garlic, thinly sliced
6 Cloves	garlic, thinly sliced
2 Tablespoons	ginger, minced
3/4 Teaspoon	ginger, minced
2 Tablespoons	ginger, peeled and cut in chunks
1-1/2 Teaspoons	gingerroot, peeled and freshly grated
1-1/2 Tablespoons	gingerroot, peeled and freshly grated
2 Ounces	goat cheese
2 Ounces	goat cheese, room temperature
6 Ounces	goat cheese, room temperature
1/2 cup	golden raisins
3/4 Cup	golden raisins
1/4 Cup	golden raisins
1/4 Cup	golden raisins
10 Ounces	golden raisins
1/4 Cup	golden raisins
2 Cups	good quality smoked Cheddar, grated
7 Ounces	Gorgonzola
2 Ounces	Gorgonzola, crumbled
12 Ounces	Gorgonzola, crumbled
12 Ounces	Gorgonzola, DIVIDED
1 Tablespoon	grainy country-style mustard
1 Medium	Granny Smith apple, cored and chopped
1 (100 count)	Granny Smith apple, cored, peeled & cut into thin wedges
1	Granny Smith apple, peeled, cored and grated
1/2	Granny Smith apple, quartered lengthwise
6 Large	Granny Smith apples, cored and finely diced
3 Large	Granny Smith apples, cored and finely diced
3	Granny Smith Apples, peeled and diced
3	Granny Smith apples, peeled and grated
2 Each	Granny Smith apples, peeled and shredded
5 Cups	Granny Smith apples, peeled, cored & chopped fine
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
2 Cups	grated cucumber
2 Tablespoons	grated lemon rind
2 Teaspoons	grated lemon rind
1-1/2 Teaspoons	grated lime peel/zest
1/2 Teaspoon	grated lime zest
1 Cup	grated Mozzarella cheese
3 Cups	grated Mozzarella cheese
1/2 Cup	grated Mozzarella cheese
1/2 Teaspoon	grated nutmeg
1 Tablespoon	grated orange peel
2 Ounces	grated Parmesan
As needed	grated Parmesan cheese
1/2 Cup	grated Parmesan cheese
1/3 Cup	grated Parmesan cheese
1/2 Cup	grated Parmesan cheese
1-1/2 Cups	grated Parmesan cheese
1/4 Cup	grated Parmesan cheese
2/3 Cup	grated Parmesan cheese
3 Tablespoons	grated Parmesan cheese
1/4 Cup	grated Parmesan cheese
As needed	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
2 15.5 - Ounce Cans	great Northern beans, drained
1 Pound	green beans, ends trimmed
1/2 Pound	green bell pepper, diced into medium-sized pieces
1/2 Cup	green bell pepper, finely chopped
1 Medium	green bell pepper, seeded and chopped
6 Cups	green bell pepper, seeded and diced
1 Small	green bell pepper, seeded and diced
1	green bell pepper, seeded and julienned
1 Large	green bell pepper, seeded and medium chop
6 Slices	green bell pepper, seeds and ribs removed
2 Cups	green bell peppers, seeded and chopped
1-1/2 Pounds	green bell peppers, seeded and diced 1/2-inch pieces
2 Cups	green cabbage, finely shredded
3 ounces	green chile paste, (see recipe in database)
1	Green jalapeno, sliced thin
4 Large	green leaf lettuce leaves, washed, dried and chilled
As needed	green leaf lettuce, washed, drained and chilled
As needed	green leaf lettuce, washed, dried and chilled
10 Leaves	green leaf lettuce, washed, dried 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 onion, sliced thin
1/4 Cup	green onions
1 Cup	green onions, chopped
1/2 cup	green onions, chopped
7 Each	green onions, coarsely chopped
1 Cup	green onions, finely chopped
2	green onions, finely chopped
6	green onions, finely sliced
1 Bunch	green onions, julienned
2	green onions, minced
2	Green onions, sliced
10	green onions, sliced
25 Each	green onions, sliced
3 Cups	green onions, sliced
1 Cup	green onions, sliced
3	green onions, sliced
6	green onions, sliced thin
1-1/4 Cups	green onions, sliced thin
2 Each	green onions, thinly sliced
1-1/2 Cups	green onions, thinly sliced
3/4 Cups	green onions, thinly sliced
6	green onions, thinly sliced
2	green onions, thinly sliced
1/3 Cup	green onions, thinly sliced
2-1/2 Pounds	green pepper
7 Medium	green pepper
1-1/2 Pounds	green pepper
1/4 Cup	green pepper, chopped
1/2 Cup	green pepper, cut into 1/2-inch cubes
2 Cups	green pepper, cut into 1/8-inch julienne strips
1-1/2 Cups	green pepper, diced
1/2 Cup	green pepper, seeded and chopped
1 Ounce	green pepper, seeded and chopped fine
1/2 Cup	green pepper, seeded and cubed
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
1 Small	green pepper, seeded and diced
1 Cup	green pepper, seeded and thinly sliced
As needed	green rice
6 Large	green tart apples, peeled, cored and julienned
1 Ounce	green wasabi powder
2 Cups	GRILLED OR COOKED TURKEY, shredded
2 Cups	GRILLED or COOKED TURKEY, shredded
8 Ounces	grilled or roasted red peppers and onions
1/4 Teaspoon	ground allspice
1/4 Teaspoon	ground allspice
1/4 Teaspoon	ground allspice
1/8 Teaspoon	ground allspice
1 Teaspoon	ground allspice
Pinch	ground allspice
1/4 Teaspoon	ground black pepper
3/4 Cup	ground black pepper
3 Tablespoons	ground black pepper
1/4 Cup	ground black pepper
1 Teaspoon	ground black pepper
1-1/2 Teaspoons	ground black pepper
2 Teaspoons	ground black pepper
1/4 Teaspoon	ground cayenne
2 Teaspoons	ground cayenne pepper
1/2 Teaspoon	ground cayenne pepper
5 Teaspoons	ground chipotle powder (OR 2-1/2 teaspoons each chili powder and mesquite grill seasoning)
1 Teaspoon	ground cinnamon
1/2 Teaspoon	ground cinnamon
1/2 Teaspoon	ground cinnamon
1 Teaspoon	ground cinnamon
1/2 Teaspoon	ground cinnamon
1/8 Teaspoon	ground cinnamon
As Needed	ground cinnamon
1/8 Teaspoon	ground cinnamon
1-1/2 Teaspoons	ground cinnamon
1/2 Teaspoon	ground cinnamon
1 Teaspoon	ground cinnamon
1/2 Teaspoon	ground cinnamon
1/4 Teaspoon	ground cloves
1/4 Teaspoon	ground cloves
1/4 Teaspoon	ground cloves
1/3 Teaspoon	ground cloves
3/4 Teaspoon	ground cloves
1/2 Teaspoon	ground cloves
Pinch	ground cloves
1 Tablespoon	ground coriander
2 Tablespoons	ground coriander
1/2 Teaspoon	ground coriander
3/4 Teaspoon	ground coriander
2 Teaspoons	ground coriander
1/2 Teaspoon	ground coriander
2 Teaspoons	ground coriander
1 Teaspoon	ground cumin
2 Teaspoons	ground cumin
1 Teaspoon	ground cumin
1/2 Teaspoon	ground cumin
4 Teaspoons	ground cumin
1/2 Teaspoon	ground cumin
1 Teaspoon	ground cumin
2 Tablespoons	ground cumin
1 Teaspoon	ground cumin
1/2 Teaspoon	ground cumin
1 Tablespoon	ground cumin
2 Tablespoons	ground cumin
1/2 Teaspoon	ground cumin
1 Teaspoon	ground cumin
1/2 Teaspoon	ground cumin
1/4 Cup	ground cumin
1 Teaspoon	ground cumin
4 Teaspoons	ground cumin
1 Teaspoon	ground cumin
2 Teaspoons	ground cumin
1 Tablespoon	ground cumin
3/4 Teaspoon	ground cumin
1 Tablespoon	ground cumin
1/4 Teaspoon	ground cumin
1-1/2 Tablespoons	ground cumin
2 Teaspoons	ground cumin
3/4 Teaspoon	ground cumin
1 Teaspoon	ground cumin
1 Teaspoon	ground cumin
1/2 teaspoon	ground cumin
2 Teaspoons	ground cumin, toasted
1/2 Teaspoon	ground ginger
1/4 Teaspoon	ground ginger
1/4 Cup	ground ginger
1 Teaspoon	ground ginger
2 Teaspoons	ground ginger
1-1/2 Teaspoon	ground ginger
1/2 Teaspoon	ground ginger
1/2 teaspoon	ground ginger
1/2 Teaspoon	ground ginger
1/4 Teaspoon	ground ginger
1/4 Teaspoon	ground ginger
Pinch	ground ginger
1/2 Teaspoon	ground ginger
1-1/2 Teaspoons	ground ginger
2 Teaspoons	ground mace
Pinch	ground nutmeg
1/4 Teaspoon	ground nutmeg
2 Teaspoons	ground oregano, toasted
1-1/2 Tablespoons	ground paprika
1/4 teaspoon	ground pepper
1/3 Pound	ground pork
2 Teaspoons	ground red pepper
1 Tablespoon	ground red pepper (cayenne)
1-1/2 Teaspoons	ground sage
1/3 Cup	ground sage
1/4 Teaspoon	ground tumeric
2 Pounds	GROUND TURKEY
2-1/2 Pounds	GROUND TURKEY
1-1/4 Pounds	GROUND TURKEY
1-1/2 Pounds	GROUND TURKEY
1 Pound	GROUND TURKEY
2-1/2 Pounds	GROUND TURKEY
1-1/2 Pounds	GROUND TURKEY
1 Pound	GROUND TURKEY
1-1/2 Pounds	GROUND TURKEY
1 Pound	GROUND TURKEY
1-1/2 Pounds	GROUND TURKEY
5 Pounds	GROUND TURKEY
1/3 Pound	GROUND TURKEY
1 Pound	GROUND TURKEY
1-1/2 Pounds	GROUND TURKEY
10 Pounds	GROUND TURKEY
1 Pound	GROUND TURKEY
1 Pound	GROUND TURKEY
6 Pounds	GROUND TURKEY
3 Pounds	GROUND TURKEY
10 Pounds	GROUND TURKEY
1 Pound	GROUND TURKEY
1-1/4 Pounds	GROUND TURKEY
1 Pound	GROUND TURKEY
3 Pounds	GROUND TURKEY
30 Pounds	GROUND TURKEY
1 Pound	GROUND TURKEY
4 Pounds	GROUND TURKEY
1 pound	GROUND TURKEY
1 Pound	GROUND TURKEY
3 Pounds	GROUND TURKEY
1 Pound	GROUND TURKEY
3 Pounds	GROUND TURKEY
2 Pounds	GROUND TURKEY
1 Pound	GROUND TURKEY
4 Pounds	GROUND TURKEY
1/2 Pound	GROUND TURKEY
1 Pound	GROUND TURKEY
1/2 Pound	GROUND TURKEY BREAST
1 pound	GROUND TURKEY BREAST
1 Pound	GROUND TURKEY, cold
1 Pound	GROUND TURKEY, cold
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
1/2 Teaspoon	ground white pepper
2 Teaspoons	ground white pepper
1 Tablespoon	ground white pepper
1/2 Cup	ground white pepper
2 Teaspoons	ground white pepper
6 Ounces	Gruyere cheese, grated
4 Tablespoons	guacamole
1 Pound	guacamole
As needed	guacamole
2-1/2 Cups	guacamole, prepared
3 Each	habanero peppers, seeded and rough chop
1/2 Cup	half and half cream
1 Quart	half and half cream
4 Ounces	half and half cream
4	hamburger buns, split
4	hamburger buns, split
4	Hamburger buns, split and toasted
12	hamburger buns, split and toasted
6	hamburger buns, toasted
1 Large	hard cooked egg, cooled, peeled and sliced
9 Pounds	Hass #2 avocados
2 Cups	hazelnuts, toasted and chopped
1/3 Cup	hazelnuts, toasted, chopped
1 Medium	head white cabbage, core removed
1 Ounce	hearts of palm, chopped
32 Slices	hearty rye bread
1/4 Cup	heavy cream
1/4 Cup	heavy cream
1/4 Cup	heavy cream
1/2 Cup	heavy cream
1 Cup	heavy cream
2 Cups	heavy cream
4 Cups	heavy cream
1/2 Cup	heavy cream
1-1/2 to 2 Cups	heavy cream
10 Ounces	heavy cream
5 Cups	heavy cream
2 Ounces	heavy cream
2-1/2 Cups	heavy cream
1 Gallon	heavy cream
2 Quarts	heavy cream
2 Cups	heavy cream
1/4 Cup	heavy cream
2 Tablespoons	heavy cream
1-1/2 Cups	heavy mayonnaise
2 Cups	heavy mayonnaise
3 Cups	heavy whipping cream
8 Ounces	herb-flavored soft spreadable cheese, room temperature
3 Tablespoons	herbes de Provence
2 Teaspoons	herbes de Provence
2 Cups	hickory chips, soaked at least 30 minutes
1 5-Pound	HICKORY SMOKED BONELESS TURKEY BREAST, sliced 1/8 inch thick
3 Cups, divided	high gluten flour
As needed	high smoke point oil, such as peanut oil for frying
2 Cups	hoisin sauce
1/3 Cup	hoisin sauce
2 Ounces	hoisin sauce
3 Tablespoons	hoisin sauce
1-1/2 Cups	Hoisin sauce
1/2 Cup	hoisin sauce
1 Tablespoon	honey
3 Ounces	honey
1 Teaspoon	honey
1 Tablespoon	honey
1/3 Cup	honey
1 Tablespoon	honey
1 Tablespoon	honey
1/4 Cup	honey
1 Cup	honey
2 Tablespoons	honey
2 Tablespoons	honey
1 Cup	honey
1/2 Cup	honey
2 Tablespoons	honey
1/4 Cup	honey
2 Teaspoons	honey
2 Teaspoons	honey
2 Tablespoons	honey
1/4 Cup	honey
1/2 Cup	honey
2 Tablespoons	honey mustard
1 Cup	honey mustard
1/3 Cup	honey mustard
1 Cup	honey or maple syrup
1/2 Cup	Honey Pineapple Chutney
3 Ounces	honey walnut cream cheese, commercial
2 Slices	honey wheat sandwich bread
16 12-inch	honey wheat tortilla shells
1 8-ounce container	honey-nut flavored cream cheese, room temperature
1 tablespoon	horseradish
2 Tablespoons	horseradish
1 Tablespoon	horseradish
As needed	hot cooked pasta
As needed	hot cooked rice
4	hot dog buns, split and heated
1 Pound	HOT ITALIAN TURKEY SAUSAGE
1 Pound	HOT ITALIAN TURKEY SAUSAGE LINKS, cut into 1/2-3/4-inch thick rounds
3 Pounds	HOT ITALIAN TURKEY SAUSAGE, medium dice
3 Pounds	HOT ITALIAN TURKEY SAUSAGE, sliced in 1/4-inch pieces
1 Teaspoon	hot pepper flakes
1 Teaspoon	hot pepper flakes
1/4 to 1/2 Teaspoon	hot pepper sauce
1/4 Teaspoon	hot pepper sauce
2 Teaspoons	hot pepper sauce
2 Tablespoons	hot pepper sauce such as Tabasco
1/4 Cup	hot peppers, seeded and finely minced
1/2 Cup	hot prepared horseradish
1 Cup	hot salsa
1 Teaspoon	hot sauce
1 Quart	hot water
2 Tablespoons	hot water
1/3 Cup	Hungarian paprika
1-1/2 Ounces	ice cold water
6 Tablespoons	ice water
1 Gallon	ice water
1 Medium	iceberg lettuce cup
1-2 Leaves	iceberg lettuce, washed, dried and crisp
As needed	icy cold water
2 Gallons*	icy cold water
18 Ounces	Irish smoked Blarney cheese, sliced
3 8-inch rounds	Irish soda bread, split
1-1/2 Pounds	Italian bread crumbs
1 Pound	Italian bread crumbs
1	Italian bread shell, thin crust (12-inch diameter)
1 Pound	Italian country bread, cut in 1-inch cubes
To taste	Italian dressing
3 Tablespoons	Italian herb blend
1/3 Cup	Italian parsley, chopped fine
1 tablespoon	Italian seasoning
1 Teaspoon	Italian seasoning
1/2 teaspoon	Italian seasoning
1 Tablespoon	Italian seasoning
1/4 Teaspoon	Italian seasoning
As needed	Italian seasoning blend
1 Teaspoon	Italian seasoning, OR 1/4 teaspoon each basil, oregano, thyme & marjoram
1 Pound	ITALIAN TURKEY SAUSAGE
3 Pounds	ITALIAN TURKEY SAUSAGE
6 Pounds	ITALIAN TURKEY SAUSAGE, cooked and sliced
2 Pounds	ITALIAN TURKEY SAUSAGE, cut into 1/2-inch pieces
1 Pound	ITALIAN TURKEY SAUSAGE, cut into 1/2-inch slices
12 Ounces	ITALIAN TURKEY SAUSAGE, removed from casings
1 Tablespoon	Jack's Classic Mayo-Onion Sauce, or substitute (see NOTE)
2 Teaspoons	jalapeno chile, coarsely chopped
24 Slices	jalapeno jack cheese
1/3 Cup	jalapeno jelly
1/4 Cup	jalapeno or apple jelly
1	jalapeno pepper, cut in half
1 Medium	jalapeno pepper, finely diced
1 Medium	jalapeno pepper, seeded and chopped
1 Medium	jalapeno pepper, seeded and diced
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
1 Tablespoon	jalapeno pepper, seeded and minced
1	jalapeno pepper, seeded and minced
1 Medium	jalapeno pepper, seeded, finely chopped
12 Each	jalapeno peppers, coarsely chopped
2	jalapeno peppers, finely chopped
1 Tablespoon	jalapeno peppers, minced
1/4 Cup	jalapeno peppers, seeded and chopped
2	jalapeno peppers, seeded and diced
4 Small	jalapeno peppers, seeded and finely diced
2	Jalapeno peppers, seeded and ribs removed
8 Rings	jalapeno rings
1 Medium	jalapeño, cut into 8 lengthwise slices
1 Each	jalapeno, seeded and minced
1-1/2 Ounces	jalapeños
1/4 Pound	jalapeños
4	jalapenos, cut in half
2	jalapenos, seeded and small dice
1-1/2 Teaspoons	Jamaican jerk seasoning
4 Cups	Japanese panko breadcrumbs
1/2 Cup	jarred tomato sauce
2 Cups	jasmine rice OR sushi rice
3 Tablespoons	jellied cranberry sauce
1 (8 ounce) Can	jellied cranberry sauce
1/2 Cup	jellied cranberry sauce
3/4 Cup	jellied cranberry sauce
3 Cups	jicama, julienned 1/4 inch
1/2 lime,	juiced
2 Lemon	juiced
2 Ounces	jumbo lump crab
1 tablespoon	juniper berries, crushed
4 Medium	Kaiser buns
27	Kaiser buns, split
12 Each	Kaiser rolls
4	Kaiser rolls or bakery-style hamburger buns, split
4	Kaiser rolls, split and warmed
4	Kaiser rolls, toasted
10	Kaiser sesame rolls, sliced and grilled
2 Cups	kalamata olives, pitted & chopped
12	Kalamata olives, pitted and slivered
1-1/2 Cups	Kalamata olives, pitted, rinsed & coarsely chopped
1 Pint	Kalbi style Asian marinade OR teriyaki marinade
1 Pound	kale, shredded
1/2 Cup	ketchup
3/4 Cup	ketchup
1 Cup	ketchup
3 Cups	ketchup
1/4 Cup	ketchup
1/4 Cup	ketchup
As needed	ketchup
1 (15-Ounce) can	kidney beans
2 14-Oz. Cans	kidney beans, drained and rinsed
4 Large	kiwis, peeled and thinly sliced
5 Tablespoons	kosher salt
1/3 Cup	Kosher salt
1/4 Cup	Kosher salt
1-1/4 Cups	kosher salt
2 Tablespoons	kosher salt
1 Tablespoon	kosher salt
To taste	kosher salt
As needed	kosher salt
As needed	kosher salt
2 Teaspoons	kosher salt
Pinch	kosher salt
1-1/2 Teaspoons	kosher salt
1 Tablespoon	kosher salt
1 Tablespoon	kosher salt
As needed	kosher salt
2 Tablespoons	kosher salt
3 Teaspoons	kosher salt
2 Teaspoons	kosher salt
1-1/2 Cups	kosher salt
1/2 Teaspoon	kosher salt
1/2 Teaspoon	kosher salt
To Taste	Kosher salt
3-1/3 Tablespoons	kosher salt
2 Tablespoons	Kosher salt
2 Tablespoons	kosher salt
2 Tablespoons	Kosher salt
2 Tablespoons	kosher salt
1 Teaspoon	kosher salt
1/4 Teaspoon	kosher salt
1 Cup	Kosher salt
3 Tablespoons	kosher salt
1 Tablespoon	kosher salt
To taste	kosher salt
To taste	kosher salt
1/2 Teaspoon	Kosher salt
1 Teaspoon	kosher salt
1-1/2 Teaspoons	kosher salt
1/2 Teaspoon	kosher salt
1/2 Cup	kosher salt
1 Teaspoon	kosher salt
2-1/2 Tablespoons	kosher salt
1 Teaspoon	Kosher salt
1 Teaspoon	kosher salt
1 Tablespoon	kosher salt
2 Teaspoons	kosher salt
1 Teaspoon	kosher salt
1/2 Teaspoon	kosher salt
To Taste	kosher salt
1 Tablespoon	kosher salt
To Taste	kosher salt and cracked black pepper
To Taste	Kosher salt and freshly cracked 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 freshly ground 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 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
7	large eggs, Or substitute 14 oz. processed egg product
24	large eggs, poached
4	large Kaiser buns
1	large onion, rough chop
1-1/2 Cups	large pecan halves
2	large red bell peppers, seeded and 1/4 inch dice
5	large sweet red onions, peeled and cut into wedges
4	Large whole lemons
6	Lasagna noodles
24 Each or 21 Ounces	lasagna noodles, dry
Pinch	lavender flowers
4 16-inch	lavosh cracker bread
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
20 Pieces	leaf lettuce, washed and dried
2 Ounces	leaf lettuce, washed, dried and chilled
12 Leaves	leaf lettuce, washed, dried and chilled
6 Cups	leaf lettuce, washed, dried and chilled
1 Leaves	leaf lettuce, washed, dried and chilled
As needed	leafy greens
1 Pound	LEAN GROUND TURKEY
1 Pound	LEAN GROUND TURKEY
8 Ounces	lean GROUND TURKEY
8 large	leaves red or green leaf lettuce, washed, dried and center vein removed
4	Leaves romaine or red leaf lettuce
1 Large	leek, trimmed & quartered lengthwise
1 Medium	leek, well rinsed and thinly sliced
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
3 Tablespoons	lemon juice
1 Ounce	lemon juice
2/3 Cup	lemon juice
1 Teaspoon	lemon peel or zest
2 Teaspoons	lemon pepper seasoning
2 Teaspoons	lemon pepper seasonings
1/8 Teaspoon	lemon rind, grated
As needed	lemon slices
As needed	lemon wedges
As needed	lemon wedges
	Lemon wedges for garnish
As needed	lemon wedges, for garnish
1/2 Teaspoon	lemon zest
As needed	lemon zest
3 Tablespoons	lemon zest
4 Strips	lemon zest
1 Teaspoon	lemon zest, freshly grated
2 Tablespoons	lemon zest, grated
1 Teaspoon	lemon zest/peel
1/2	lemon, cut in 2 wedges
4 Wedges	lemon, for garnish
1	lemon, juiced
1	lemon, juiced
1 Teaspoon	lemon-pepper seasoning
1/2 Teaspoon	lemon-pepper seasoning
6 Stalks	lemongrass, finely chopped
2 Medium	lemons
3 Large	lemons
2	lemons, cut into wedges
3 Large	lemons, juiced
2	lemons, juiced
2 Large	lemons, juiced
2 Medium	lemons, peeled
2	lemons, wedged
2 Medium	lemons, zested
3	lemons, zested, retain juice
4 Leaves	lettuce
2	lettuce leaves, washed and dried
12 Large	lettuce leaves, washed, drained and chilled
4 Medium	lettuce leaves, washed, drained and chilled
As needed	lettuce leaves, washed, drained and chilled
As needed	lettuce leaves, washed, dried and chilled
1-1/2 Ounces	lettuce, shredded
1 cup	lettuce, shredded
1 Cup	light brown sugar
1/3 Cup	light brown sugar
1/2 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
1/2 Cup	lima beans
2 Tablespoons	lime juice
4 Ounces	lime juice
As needed	lime wedges
12	lime wedges, seeded
10	lime wedges, seeds removed
1 Tablespoon	lime zest
1 Teaspoon