Amount	Ingredient
2 Tablespoons	all-purpose flour
1-1/2 Tablespoons	ancho chile powder
4	avocados, peeled & diced brunoise
10 Ounces	Bleu cheese, crumbled
1-1/2 Teaspoons	brown sugar
3 Tablespoons	canola oil
2 to 3 Tablespoons	canola oil
2 (12-inch) Squares	caul fat (lace fat)
2	Celery stalks, sliced
4 Ounces	chanterelle mushrooms, cleaned and chopped
4 Ounces	chestnuts, peeled and chopped
1 Tablespoon	chili powder
3 Tablespoons	chopped fresh cilantro
1/3 Cup	cilantro, chopped
1/4 Teaspoon	coarse grind black pepper
1-1/2 Teaspoon	cumin
For garnish	dry cranberries
2 Teaspoons	dry lavender
1/4 Teaspoon	dry rubbing sage
2 Cups	dry white wine
4 Pounds	escarole
2 Cups	fresh button mushrooms, cleaned and cut in chunks
As needed	fresh cilantro leaves
3/4 Cup	fresh lemon juice
3/4 Cup	fresh lime juice
1/4 Cup	fresh parsley, chopped
1 Tablespoon	fresh rosemary, chopped
1 Teaspoon	fresh thyme
1 Pinch	freshly grated nutmeg
1/8 Teaspoon	freshly ground black pepper
1-1/2 Teaspoon	freshly ground pepper
3 Tablespoons	freshly squeezed lime juice
1 Large	garlic clove, minced
1 Teaspoon	garlic powder
2 Cloves	garlic, minced
1 Tablespoon	garlic, minced
3	green onions, sliced
1 Teaspoon	ground allspice
1 Teaspoon	ground black pepper
1 Teaspoon	ground cinnamon
1/2 Teaspoon	ground cloves
1 Tablespoon	ground coriander
1-1/2 Teaspoons	ground ginger
1 pound	GROUND TURKEY
4 Ounces	GROUND TURKEY
1/2 Cup	half and half cream
2-1/2 Cups	heavy cream
1/4 Cup	honey
3 Ounces	honey
1/2 teaspoon	Italian seasoning
1 Medium	jalapeno pepper, seeded, finely chopped
1/4 Teaspoon	kosher salt
1 Teaspoon	kosher salt
2	Large carrots, peeled and sliced
4	large Kaiser buns
1 Ounce	lemon juice
4 Medium	mangoes, peeled, pitted and finely chopped
2	Medium potatoes, peeled and diced
1/2 Cup	Mozzarella cheese, shredded
3 Tablespoons	oil
As needed	olive oil
2 Tablespoons	olive oil
24 Ounces	olive oil
1-Ounce	olive oil
2 Tablespoons	olive oil
1 Teaspoon	onion powder
1/2 cup	onion, finely chopped
3 Medium	onions, chopped
3 Cups	orange juice
3/4 Cup	orange juice
1 Cup	panko breadcrumbs
1/8 teaspoon	pepper
1 cup	prepared pizza sauce
2 Medium	red onions, julienne cut
8 Ounces	red wine vinegar
2 9 1/2 oz. tubes	refrigerated pastry squares
1 Head	romaine, washed, trimmed & cut chiffonade
1/4 Teaspoon	salt
1 Teaspoon	salt
To Taste	salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
To Taste	salt and freshly ground pepper
1 Pound	savoy cabbage, washed, cored & cut chiffonade
1 Pound	SMOKED TURKEY BREAST, diced brunoise
3	tomatoes, washed, cored, blanched, peeled, seeded & diced
1 Pound	TURKEY BACON
1 Pound	TURKEY BREAST or THIGHS, cut into cubes
2 Pounds	TURKEY BREAST ROAST
1 Cup	TURKEY or low-sodium chicken stock
1/2 Cup	TURKEY STOCK
2-1/2 Cups	TURKEY STOCK or chicken stock
24 4-Ounce	TURKEY TENDERLOINS, butterflied
2 (2-Pound)	TURKEY THIGHS (skin on, bone-in)
As needed	unsalted butter
As needed	unsalted butter
2 Tablespoons	unsalted butter
1 Tablespoon	unsalted butter, softened
3 Ounces	vegetable oil
1 (12-Pound)	WHOLE TURKEY, thawed if frozen
4 Ounces	yellow onion, minced
3 Pounds	yellow polenta