Amount	Ingredient
As needed	all purpose flour
12 Ounces	all-purpose flour
3 Pounds	asparagus spears, medium chop
16 Each	bay leaves
1-1/2 Pounds	Bibb lettuce, cleaned, chilled and torn into pieces
1 Tablespoon	butter
12 Ounces	butter
1-1/2 Pounds	button mushrooms, cleaned and sliced
10 1/4-Ounce Slices	CANADIAN STYLE TURKEY HAM, cut in half
6 Pounds	cantaloupe, peeled and cut into 3/4-inch dice
1/4 Cup	capers, drained and chopped
2 Tablespoons	caraway seeds
2 Medium	carrots, roughly chopped
1/2 Teaspoon	cayenne pepper
1 Teaspoon	celery seed, crushed
3 Cups	celery, chopped
7 Stalks	celery, medium chop
1 Stalk	celery, roughly chopped
6 Ounces	Cheddar cheese, shredded
1 Tablespoon	chili powder
As needed	cilantro, washed, dried and chopped
5 Ounces	clarified unsalted butter
1/4 Cup	cold water
2 Quarts	cold water
1-1/2 Teaspoons	cold water
4 Ounces	commercial broccoli slaw, shredded
3 Ounces	commercial Thousand Island dressing
As needed	cooked and drained spaghetti pasta
12 Ounces	cranberry juice cocktail
1 Teaspoon	dried oregano
1/4 Teaspoon	dried oregano
1 Tablespoon	dried oregano leaves
1 Teaspoon	dried parsley
1-1/2 Teaspoons	dried sage leaves
6 Cups	dry bread crumbs
1 Cup	dry white wine
1 Quart	dry white wine
3 Tablespoons	dry white wine
3 Large	egg yolks
4-1/2 Tablespoons	extra virgin olive oil
1/2 Cup	extra virgin olive oil
4 Teaspoons	fennel seeds, crushed
1 Loaf	French bread
4 Slices	French bread, day old
20 Medium	fresh asparagus spears, steamed, shocked and cut into pieces
2 Teaspoons	fresh cilantro, chopped
1/3-Pound	fresh crabmeat, picked over to remove shells
2 Teaspoons	fresh ginger, grated
To Taste	fresh lemon juice
6 Sprigs	fresh tarragon, leaves removed and reserved
As needed	fresh thyme
1 Bunch	fresh thyme
2 Tablespoons	fresh thyme, chopped
As needed	freshly ground black pepper
To taste	freshly ground white pepper
1/2 Cup	fruity olive oil
3 Pounds	FULLY COOKED BONELESS SKINLESS TURKEY BREAST
Dash	garlic powder
6 Cloves	garlic, minced
4 Heads	garlic, peeled and coarsely chopped
2 Cloves	garlic, peeled and minced
1-1/2 Tablespoons	grapeseed oil
4 Pounds	green cabbage, medium chop
1 Ounce	green pepper, seeded and chopped fine
1 Teaspoon	ground coriander
1 Teaspoon	ground cumin
1 Tablespoon	honey style mustard
4	hot dog buns, split and heated
1 Teaspoon	hot pepper flakes
2 Tablespoons	hot water
3-1/2 Pounds	iceberg lettuce, cleaned, chilled and torn into pieces
2 Teaspoons	jalapeno chile, chopped
2 Medium	jalapeno chiles, seeded and finely chopped
48 Ounces	jellied cranberry sauce
12 Large	kiwifruit, peeled and sliced
7	large eggs, Or substitute 14 oz. processed egg product
2-1/2	lemons, juiced
1 Ounce	Madeira
1/2 Cup	maple syrup
To Taste	maple syrup
1 Tablespoon	margarine
2-1/2 Cups	mayonnaise
As needed	miniature dill pickles
1-2/3 Pounds	Muenster cheese, sliced into 1/2 ounce slices
1 Can (2 ounces)	mushrooms, drained
1/2 Medium	onion, thinly sliced
1-1/2 Medium	onions, peeled and roughly chopped
1 Large	orange
2 Tablespoons	orange juice
1/2 Cup	pastis or anise flavored liqueur
1/2 Cup	pecans, toasted and chopped
25 Squares	peppered focaccia
As needed	prepared salsa
1 12-inch	prepared thin pizza crust
4 Ounces	red cabbage, shredded
1 Medium	red onion, sliced
2	red onions, sliced into thin rings
1 Ounce	red pepper, seeded and chopped fine
2-3/4 Pounds	red tart apples, unpeeled & cored, cut into 1/2-inch dice
1/2 Cup	roasted garlic puree
16 Slices	rye bread
2 Teaspoons	saffron threads
1/8 Teaspoon	saffron threads
To Taste	salt
	salt and freshly cracked 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
	Salt and pepper, to taste
	salt and white pepper
	salt and white pepper, to taste
2 Teaspoons	sea salt
To taste	sea salt
As needed	sea salt
2 Pounds	seedless red grapes
1 Medium	shallot, minced
3 Medium	shallots, peeled and cut into 1/4-inch dice
2 Pounds	small yellow fleshed potatoes, peeled and cubed
1/4 Cup	soy sauce
1 Can (8 ounces)	stewed tomatoes
3 Cups	sweet onion, chopped
6 Ounces	Swiss cheese, grated
1/8 Teaspoon	Tabasco
3 Tablespoons	tarragon vinegar
1/2 Cup	tomato paste
3 Pounds	TURKEY BACON, cooked and cooled
12 Slices	TURKEY BACON, cut into 1-inch slices
1-1/2 Pounds	TURKEY BACON, diced
1 9-Pound	TURKEY BREAST
9-1/2 Pounds	TURKEY BREAST, cubed, 3/4 inches x 3/4 inches
5 4-Ounce	TURKEY CUTLETS
2 4-Ounce	TURKEY CUTLETS, gently pounded to an even thickness
1 Cup	turkey pan roasting pan sauce
2 Pounds	TURKEY PASTRAMI, thinly sliced
1-1/2 Pounds	TURKEY SAUSAGE, cooked and drained
3 Cups	TURKEY STOCK
3-1/4 Gallons	TURKEY STOCK
2 Pounds	TURKEY TENDERLOINS
1/2 Cup	unsalted butter
1/2 Cup	unsweetened pineapple juice
1 Cup	veal demi-glace
1/4 Cup	vegetable oil
1/2 Cup	warm (not hot) clarified unsalted butter
2 Bunches	watercress, washed & 1/3 of lower stems removed
1-1/2 Pounds	white Cheddar cheese, shredded
8	White peppercorns, lightly crushed
1 Cup	whole cranberries
12 Pound	WHOLE TURKEY
12 Pound	WHOLE TURKEY, fresh
12 Ounces	wild rice, cooked and cooled
12 Ounces	yellow onions, medium chop