Amount	Ingredient
1-1/3 Cups	all purpose flour
1/2 Cup	alphabet pasta
1 Gallon	apple cider
1/4 cup	balsamic vinegar
2 Tablespoons	boiling water
2 Pounds	BONELESS TURKEY BREAST ROAST
2 Tablespoons	brown sugar
As needed	butter
As needed	butter
1/2 Ounce	button mushrooms, cleaned and sliced
4 Cups	cabbage, thinly sliced
1-1/3 Cups	canned green chili peppers, drained and diced
1-1/2 Tablespoons	canned green chilies, diced
8 Ounces	canned tomatoes, drained
2 ounces	canola oil, for carmelizing
1 Cup	carrots, peeled and thinly sliced
1/2 Teaspoon	cayenne
As needed	cayenne pepper
2-1/4 Tablespoons	chili powder
2 Ounces	Chinese five-spice powder
2	Chipotle chiles in adobo sauce, drained and chopped
9 Bunches	chives, finely chopped
As needed	chopped green onions
1/3 Cup	chopped jalapeno chilies, seeded
2 Cups	chopped mango *Note: may use canned mango if fresh is not available
1/2 Cup	chopped sweet onion
As needed	cilantro, chopped
2-1/2 Quarts	cold water
As needed	commercial barbecue salsa
45-50 Ounces	cooked cannellini, rinsed and drained
45-50 Ounces	cooked garbanzo beans, rinsed and drained
1 Pound	COOKED TURKEY, chopped
2 Cups	COOKED TURKEY, cut into 1/2-inch cubes
1 Teaspoon	coriander
1 Cup	cranberry juice
1/2 Teaspoon	crushed red pepper flakes
1-1/3 Cups	crushed tomatoes
4 15-inch	Cuban bread loaves
1 Tablespoon	dark brown sugar
1/2 Ounce	diced tomatoes
1 Teaspoon	Dijon mustard
4 Cups	dried bread crumbs
1 Tablespoon	dried marjoram
1 Teaspoon	dried oregano
1 teaspoon	dried rosemary
1 Tablespoon	dried summer savory
1 teaspoon	dried tarragon
2 Tablespoons	dry sherry
6	eggs, beaten
1 Each	English muffin, split
3 Cups	extra-virgin olive oil
1 Cup	fresh basil, chopped
As needed	fresh dill sprigs for garnish
Sprinkle	fresh dill, coarsely chopped
As needed	fresh figs
7 Pounds	fresh figs, chopped
1 Teaspoon	fresh gingerroot, peeled and minced
1 Bunch	fresh parsley, cleaned and chopped
1/2 Ounce	fresh spinach leaves, stemmed and coarsely chopped
1 Bunch	fresh thyme, cleaned and chopped
1/2 Pound	fresh whole mushrooms, cleaned
As needed	freshly ground black pepper
1 (5.33-Ounce)	FROZEN TURKEY BURGER, grill flavored
6-1/4 Pounds	FULLY COOKED BONELESS TURKEY BREAST, skinless
5	garlic bulbs, roasted and peeled
1	Garlic clove, minced
3 Cloves	garlic, minced
2 teaspoons	garlic, minced
1/4 Cup	golden raisins
As needed	grated Cheddar cheese
1/2 Large	green bell pepper, seeded & cut into 1-inch cubes
1/2 cup	green onions, chopped
5 large	green peppers, roasted and peeled
1 Teaspoon	ground cinnamon
1/2 Teaspoon	ground cumin
2 Teaspoons	ground cumin
1 Teaspoon	ground cumin
1/4 Cup	ground cumin
1 Teaspoon	ground red pepper
1-1/2 Pounds	GROUND TURKEY
30 Pounds	GROUND TURKEY
1 Pound	guacamole
2 Cups	half and half cream
2 Ounces	hollandaise sauce
1 Tablespoon	honey
16 12-inch	honey wheat tortilla shells
1/4 to 1/2 Teaspoon	hot pepper sauce
2 Teaspoons	Italian seasoning
5 large	jalapeno peppers, roasted and peeled
1	Kaiser roll, split and toasted
As needed	kosher salt
1/2 Teaspoon	low-sodium chicken bouillon granules
1-1/2 Cups	low-sodium soy sauce
5 Large	mangos, peeled and cut into wedges
8 (9-Inch) long	metal skewers
As needed	milk
1 Teaspoon	minced garlic
1/4 Cup	minced garlic
3/4 Pound	Monterey Jack cheese, shredded
1 Ounce	Monterey Jack cheese, shredded
1/2 Tablespoon	olive oil
2 Tablespoon	olive oil
1/3 cup	olive oil
As needed	olive oil
1/3 Cup	olive oil
1/4 Cup	onion powder
1 Cup	onion, chopped
5 pounds	onions (sweet), carmelized
3-3/4 Pounds	organic greens, washed, drained and chilled
As needed	parsley, chopped
3/4 Cup	pearl barley
1/4 Teaspoon	pepper
1 Large	plain crepe
5	poblano chiles, roasted and peeled
2 whole	portabella mushrooms, stemmed & quartered
4-1/4 Ounces	potatoes
8 Ounces	prepared honey mustard
1/2 Cup	Queso Fresco cheese, crumbled
1 Cup	raspberry vinegar
1/2 medium	red bell pepper, seeded & cut into 1-inch cubes
5	red bell peppers, seeded and julienned
1-1/4 Cups	Red Hot Sauce or harissa sauce
4 Ounces	red onion, thinly sliced
2 Thin slices	red ripe tomatoes
1-1/2 Tablespoons	red wine vinegar
2 Tablespoons	reduced-sodium soy sauce
8	ripe tomatoes, thinly sliced
20	Roma tomatoes, cut into wedges
1 to 2 leaves	romaine lettuce, washed, drained and chilled
1/2 Teaspoon	salt
To Taste	salt and freshly ground black pepper
As needed	salt and freshly ground pepper
	salt to taste
3 Cups	scallions, cleaned and chopped
1 Ounce	SMOKED TURKEY, diced
1 Tablespoon	sour cream
As needed	sour cream
5 Medium	Spanish onions, fine dice
2 Ounces	spicy daikon radish sprouts
4	sweet bell peppers, seeded and diced
1 Large	sweet onion, thinly sliced
1/4 Ounce	sweet onions, diced fine
4 Cups	sweet onions, medium dice
1/2 Large	sweet red bell pepper, seeded & cut into 1-inch cubes
1-Ounce slice	Swiss cheese
1 Cup	thick salsa
1-Ounce	thinly sliced fresh mushrooms, lightly sautéed
1 Tablespoon	thinly sliced fresh scallions
2 Cups	tomato juice
1 Can (16 ounces)	tomatoes
1/3 Cup	TURKEY BASE
7 Pounds	TURKEY BREAST
2 Pounds	TURKEY BREAST CUTLETS, cut into 1-inch strips
2-1/4 Quarts	TURKEY BROTH or low-sodium chicken broth
4 Cups	TURKEY BROTH or reduced-sodium chicken bouillon
1 Quart	TURKEY STOCK
3 Pounds	TURKEY THIGHS, bones and skin removed
1-1/2 to 2 pounds	TURKEY THIGHS, skinned, boned & cut into 1-inch cubes
3 Pounds	UNCOOKED TURKEY BREAST, cut into 12-inch cubes
2 Tablespoons	unsalted butter
2/3 Cup	vegetable oil
2 Ounces	whipped eggs
1-1/2 Cups	white pearl onions
8 8-inch	whole wheat flour tortillas
As needed	wood chips, soaked in bourbon for 24 hours
1 tablespoon	Worcestershire sauce
1 Small	yellow bell pepper, seeded & chopped fine
1 small	yellow squash, cut into 1/2-inch rounds
18 Pounds	Yukon potatoes, peeled
1 small	zucchini, cut into 1/2-inch rounds