Amount	Ingredient
3-1/3 Cups	2% milk
2 1-pound	acorn squash
1-3/4 Cup	all purpose flour
1/3 Cup	all-purpose flour
1/2 Cup	all-purpose flour
1/2 Cup	all-purpose flour
1/3 Cup	all-purpose flour
2 Teaspoons	allspice berries
1/2 Teaspoon	almond extract
1/2 Cup	Amaretto
1-1/2 Quarts	amber beer
1 Quart	amber beer
2 Pounds	American cheese loaf, cubed
2 Cups	apple cider
1/2 Cup	apple cider
2 Cups	apple cider
1/2 Cup	apple cider vinegar
1/4 Cup	apple jelly
1 Pound	applewood smoked bacon (cooked and well drained)
1-1/2 Pounds	artichoke hearts, quartered (well drained)
2 Quarts	arugula leaves, washed and dried
4 Cups	arugula leaves, washed, drained and chilled
1 Pound	asparagus spears
2 Medium	avocados, peeled and diced
1-1/2 Pounds	avocados, sliced
3 Small heads	baby bok choy quartered
1 Ounce	baby spinach leaves, washed, drained and chilled
2 Cups	baby spinach leaves, washed, dried, chilled and torn
1 to 2 Tablespoons	balsamic vinegar
1 Ounce	balsamic vinegar
1/4 Cup	balsamic vinegar
2	bay leaves
3 Medium	bay leaves
2 Each	bay leaves
2 Teaspoons	bay leaves, ground
12-24 Ounces	beer
1/3 Cup	bias cut green onions
1 (15-ounce) Can	black beans
1 14-Oz. Can	black beans, drained and rinsed
1 Cup Medium	black olives, pitted and sliced
6 Ounces	black olives, pitted and well drained
1 Teaspoon	black pepper
3 Tablespoons	black pepper
1/4 Teaspoon	black pepper
1-1/4 Tablespoons	black pepper
10	black peppercorns
2 Teaspoons	black peppercorns
20 Slices	black rye bread, lightly toasted
As needed	blanched julienne carrots
2/3 Cup	boiling water
10 Pounds	BONE-IN TURKEY BREAST
12 16-Ounce	BONE-IN TURKEY THIGHS, skin-on
1 (2 pounds)	BONELESS SKINLESS TURKEY BREAST HALF
4 Pounds	BONELESS TURKEY BREAST, thawed
1 Pound	BONELESS, SKINLESS TURKEY BREAST TENDERLOINS
1 Ounce	bourbon
4 Pounds	brioche dough
2 Cups	broccoli florets
3 Pounds	broccoli florets, blanched
3 Ounces	brown sugar
2 Cups	brown sugar
1 Tablespoon	brown sugar
2 Tablespoons	brown sugar
2 Tablespoons	brown sugar
2 Tablespoons	brown sugar
16	burger buns, split
1/2 Pound	butter
3 Pounds	butternut squash, peeled
1 Quart	California ripe olives, halved
1-1/2 Pounds	California ripe olives, whole, pitted, drained
1 (20-Ounce)	can pitted sour cherries
8 Ounces	canned chipotle peppers
1 Quart	canned Italian plum tomatoes, crushed
1/4 Cup	canned mild jalapeno chile, chopped
12 Ounces	canned sliced water chestnuts, well drained
1 Teaspoon	canola oil
1/4 Cup	canola oil
1/4 Cup	canola oil
4 Tablespoons	canola oil
1/4 Cup	canola oil
1/4 Cup	canola oil
1/3 Cup	capers, drained
1 Tablespoon	capers, drained
1 Medium	carrot, cut into 2X1/8-inch match sticks
5	Carrots and scallions - cut in flower shapes
6 ounces (or 3 cups)	carrots, cut into julienne strips
2 Large	carrots, diced
2 Medium	carrots, peeled, cut into 2-inch pieces
1 Cup	carrots, shredded
2 (12-inch) Squares	caul fat (lace fat)
2 Teaspoons	cayenne pepper
1 Tablespoon	cayenne pepper
1/8 Teaspoon	cayenne pepper
2	celery ribs, peeled, cut into 2-inch pieces
1/2 Cup	celery, chopped fine
2 Stalks	celery, cut in half
4 Cups	celery, diced
4 Ribs	celery, diced
1/2 Head	celery, leaves removed and rough chop
2 Thin slices	challah
4 Ounces	chanterelle mushrooms, cleaned and chopped
1/2 Cup	Chardonnay
2 Cups	Cheddar cheese, shredded
1 Cup	cheddar cheese, shredded
4 Pounds	Cheddar cheese, shredded
6 to 8	Cherry tomatoes, halved
4 Ounces	chestnuts, peeled and chopped
4 Ounces	Chevre (soft goat cheese) OR substitute softened cream cheese
5 Tablespoons	chili powder
3 Tablespoons	chili powder
1 Teaspoon	chili powder
1/3 Cup	chipolte chile powder
	Chipotle Barbecue Sauce
1/8	chipotle pepper
2-1/2 Cups	chopped COOKED TURKEY
3/4 Cup	chopped dill
1/3 Cup	chopped fresh cilantro
1/4 Cup	chopped fresh cilantro
1 Cup	chopped fresh parsley
2 Tablespoons	chopped fresh parsley
1 Tablespoon	chopped fresh rosemary or thyme
1 Tablespoon	chopped garlic in oil
1 Can (4 ounces)	chopped green chilies
2 Cups	chopped green onions
1/2 Cup	chopped green onions
1/4 Cup	chopped Italian parsley
2 Tablespoons	chopped mild pepper rings
1-1/3 Cups	chopped parsley
1/2 Cup	chopped pecans
1 Cup	chopped red bell pepper
1 Tablespoon	chopped red onion
1 Cup	chopped red skinned potatoes
2 Tablespoons	chopped tomatoes
1-1/2 Cups	chopped zucchini
1 Cup	chunky salsa with chipotle
1 Ounce	cider vinegar
2/3 Cup	cider vinegar
5	Cilantro sprigs
2	cloves garlic, minced
1-1/4 Cups	coarse ground mustard, prepared
1-1/2 Teaspoon	coarsely ground black pepper
1 Gallon	cold water
1 Cup	cold water
4 Cups	cold water
2-1/2 Pounds	cooked and drained linguini
4 #10 Cans	cooked black beans, drained
2-1/2 Quarts	cooked or canned pinto beans, rinsed and drained
4 Cups	cooked rice
As needed	cooked rice
1/2 Pound	COOKED TURKEY BREAST, cut into 1/2-inch julienne
1 Cup	COOKED TURKEY, chopped
2 Cups	COOKED TURKEY, cubed
1 Pound	COOKED TURKEY, thinly sliced
4 Cups	cooked wild rice
2 Tablespoons	corn oil
12	Corn tortillas (6-inches in diameter)
1-1/2 Ounces	cornstarch
1 Tablespoon	cornstarch
1/4 Cup	cornstarch
1 Teaspoon	cracked black pepper
1/2 Pound	CRACKED PEPPER TURKEY BREAST, sliced thin and minced
6 Ounces	Craisins
1 Cup	cream
1 Package (8 ounces)	cream cheese, softened
1 Ounce	creamy ranch dressing
4-6 Slices	crisp cucumber
6	Croissants, split
1 Tablespoon	crunchy peanut butter
1/2 Teaspoon	crushed red pepper flakes
1/4 Teaspoon	crushed red pepper flakes
To Taste	crushed red pepper flakes
4 #10 Cans	crushed whole tomatoes
1	cucumber, peeled, seeded and diced
1-1/2	cups bottled/prepared pasta sauce
2 Cups	currants
1 Teaspoon	curry powder
1 Gallon	dark stout beer
1-1/2 Pounds	DELI or OVEN ROASTED TURKEY BREAST, sliced very thin
1 Cup	diced celery
3 Cups	diced onions
8 Cups	diced sweet onions
2 Tablespoons	Dijon mustard
3/4 Cup	Dijon mustard
1 Tablespoon	Dijon mustard
1 Tablespoon	Dijon mustard
1 Teaspoon	Dijon mustard
2 Tablespoons	Dijon mustard
1/4 Cup	Dijon mustard
1 Cup	Dijon mustard
1 Cup	Dijon mustard
1 Teaspoon	Dijon-style mustard
10 Ounces	dried apricots, soaked to soften
1 Tablespoon	dried basil
4 Teaspoons	dried basil
1 Teaspoon	dried cilantro
2 Tablespoons	dried coriander
1-1/4 Cups	dried cranberries
1/2 Cup	dried cranberries
2 Tablespoons	dried cumin
1-1/2 Teaspoons	dried herbes de Provence
1-1/2 Teaspoons	dried herbes de Provence
1/2 Teaspoon	dried Italian seasoning
1 Teaspoon	dried onion
1/4 Teaspoon	dried oregano
1/4 Teaspoon	dried oregano
1-1/2 Teaspoons	dried oregano
1 Tablespoon	dried oregano
1/2 to 1 Teaspoon	dried oregano leaves
1/4 Teaspoon	dried red pepper flakes
1/2 Teaspoon	dried sage
1/3 Cup	dried sage
1-1/4 Teaspoons	dried sage leaves
4 Teaspoons	dried tarragon
1/2 Teaspoon	dried thyme
As needed	dry bread crumbs
1/2 Cup	dry bread crumbs
1/4 Teaspoon	dry marjoram leaves
2 Teaspoons	dry mustard
1/4 Teaspoon	dry oregano leaves
1/4 Cup	dry sherry
1/2 Cup	dry sherry
1/4 Teaspoon	dry tarragon
1/4 Teaspoon	dry thyme leaves
1 Cup	dry white wine
2 Ounces	dry white wine
1/4 cup	dry white wine
1/4 Cup	dry white wine
1/2 Cup	dry white wine
2 Cups	dry white wine
4 Ounces	dry white wine
As needed	egg wash
As needed	egg wash
1 Large	egg, beaten with 1 teaspoon water
1 Large	eggplant
10	eggs, lightly beaten
1 Cup	English walnuts
1/2 Cup	extra virgin olive oil
1 Quart	extra virgin olive oil
3/4 Cup	extra virgin olive oil
1/2 Teaspoon	fennel seeds, crushed
2 Teaspoons	filé powder
1 Cup	finely chopped carrot
1 Cup	finely chopped celery
2 Tablespoons	finely chopped crystallized ginger
1/2 Cup	finely chopped fresh mint
1 Cup	finely chopped onion
1 Cup	finely chopped scallions
1/2 Teaspoon	finely grated lime zest
As needed	flour
2 Tablespoons	flour
1/2 Pound	flour
24 Pieces	French bread, cut into 5-inch chunks, split
6 8-inch	French-style rolls, split lengthwise and lightly toasted
1 Pound + 3 Ounces	fresh 6x7 tomatoes, cut into wedges
As needed	fresh basil for garnish
1/2 Cup	fresh basil leaves
1/2 Cup	fresh basil, chopped
3 Tablespoons	fresh basil, coarsely chopped
4-1/2 Cups	fresh bean sprouts
1 Cup	fresh bread crumbs
1 Cup	fresh button mushrooms, sliced
1 Tablespoon	fresh chives, minced
1/4 Cup	fresh cilantro leaves, chopped
1/2 Cup	fresh cilantro, chopped
3 Bunches	fresh cilantro, chopped
1/4 Cup	fresh cilantro, chopped
1/2 Cup	fresh cilantro, chopped fine
2 Tablespoons	fresh cilantro, finely chopped
2 Tablespoons	fresh dill, minced
1 Cup	fresh figs, stemmed and quartered
2 Ounces	fresh garlic, chopped
1 Tablespoon	fresh garlic, minced
2 Cloves	fresh garlic, minced
2 Tablespoons	fresh garlic, minced
3 Cloves	fresh garlic, minced
1/4 Cup	fresh garlic, minced
6 Cloves	fresh garlic, minced
2 Cloves	fresh garlic, peeled
6-8 Cloves	fresh garlic, peeled
1/2 Cup	fresh garlic, peeled and cut into slivers
2 Cloves	fresh garlic, rough chop
1/2 Cup	fresh ginger, peeled and cut into slivers
2 Teaspoons	fresh gingerroot, peeled and grated
1/4 Ounce	fresh gingerroot, peeled and minced
1/2 Ounce	fresh gingerroot, peeled and rough chop
2/3 Cup	fresh lemon juice
1/4 Cup	fresh lemon juice
1/2 Cup	fresh lime juice
1/4 Cup	fresh lime juice with pulp
1 Pound	fresh or frozen artichoke hearts, slightly thawed
As needed	fresh parsley
3 Tablespoons	fresh parsley, chopped
3 Tablespoons	fresh parsley, chopped
1 Teaspoon	fresh parsley, chopped
1/2 Cup	fresh parsley, chopped
1/4 Cup	fresh parsley, chopped
2 Cups	fresh parsley, tightly packed
1 Pound	fresh pea pods
16 Slices	fresh pineapple
2 Quarts	fresh pineapple, peeled
As needed	fresh rosemary
2 Sprigs	fresh rosemary
As needed	fresh rosemary for garnish
1/2 Cup	fresh rosemary leaves, picked
1 Tablespoon	fresh rosemary, chopped
1/4 Cup	fresh rosemary, crushed
As needed	fresh sage leaves, chopped
2 Teaspoons	fresh sage, chopped
1 Cup	fresh seedless blackberries, washed and dried
1 Sprig	fresh tarragon
As needed	fresh tarragon for garnish
As needed	fresh thyme
4 Sprigs	fresh thyme
2 Tablespoons	fresh thyme
2 Tablespoons	fresh thyme
1 Teaspoon	fresh thyme
1 Tablespoon	fresh thyme leaves
1/2 Tablespoon	fresh thyme, chopped
1 Tablespoon	fresh thyme, chopped
1/2 Cup	fresh thyme, picked
2 Slices	fresh tomato
1/2 Pound	FRESH TURKEY SAUSAGE
3 Pounds	fresh vegetables, steamed
1/2 Cup	fresh white bread crumbs
3 Ounces (weight)	freshly chopped garlic
Pinch	freshly grated nutmeg
1/2 Teaspoon	freshly grated nutmeg
1 Teaspoon	freshly grated nutmeg
1 Pinch	freshly grated nutmeg
1/2 Teaspoon	freshly ground black pepper
1 Tablespoon	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
1 Teaspoon	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
5 Tablespoons	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
1 Tablespoon	freshly ground pepper
2 Tablespoons	freshly squeezed lemon juice
2 Teaspoons	freshly squeezed lemon juice
1/2 Cup	freshly squeezed lemon juice
2 Tablespoons	freshly squeezed lemon juice
1/3 Cup	freshly squeezed lemon juice
To Taste	freshly squeezed lemon juice
1/4 Cup	freshly squeezed lime juice
3/4 Cup	freshly squeezed lime juice
2 Tablespoons	freshly squeezed lime juice
1 Tablespoon	freshly squeezed lime juice
As needed	fried leeks
1 Cup	frozen corn, thawed
1 Cup	frozen whole kernel corn
2 Cloves	garlic
1 Large	garlic clove, minced
As needed	garlic mashed potatoes
3 Tablespoons	garlic powder
1/4 Teaspoon	garlic powder
1 Teaspoon	garlic powder
2 Ounces	garlic, chopped
4 Cloves	garlic, chopped
2 Heads	garlic, cloves separated, unpeeled
2 Cloves	garlic, finely chopped
2 Cloves	garlic, minced
1 Large clove	garlic, minced
2 Cloves	garlic, minced
2 Cloves	garlic, minced
3 Cloves	garlic, minced
2 Cloves	garlic, minced
2 Cloves	garlic, minced
2 Cloves	garlic, minced
1 Clove	garlic, minced
2 Cloves	garlic, minced
4 Cloves	garlic, minced
10 Cloves	garlic, smashed
1-1/4 Pounds	goat cheese
1/4 Pound	golden raisins
2 Ounces	Gorgonzola, crumbled
1 Cup	Granny Smith apple, peeled, cored & chopped fine
1 Teaspoon	granulated garlic
2 Teaspoons	granulated onion
1 Tablespoon	granulated sugar
2 Tablespoons	granulated sugar
1 Quart	grapefruit, peeled and sectioned
1-1/2 Teaspoons	grated lime peel/zest
1/2 Teaspoon	grated lime zest
1/2 Cup	grated Mozzarella cheese
As needed	grated Parmesan cheese
1 Cup	grated Romano cheese
1 Pound	green beans, ends trimmed
1/3 Pound	green beans, split lengthwise and lightly steamed
8 Pounds	green bell pepper, seeded and cut in 1-inch dice
6 Cups	green bell pepper, seeded and diced
1 Large	green bell pepper, seeded and medium chop
1-1/2 Pounds	green bell peppers, seeded and diced 1/2-inch pieces
As needed	green leaf lettuce, washed, drained and chilled
1 Cup	green onions, chopped
2	green onions, finely chopped
1/2 Cup	green pepper, cut into 1/2-inch cubes
1 Large	green pepper, seeded and cut into narrow strips
1 Small	green pepper, seeded and diced
2 Cups	GRILLED OR COOKED TURKEY, shredded
8 Ounces	grilled or roasted red peppers and onions
1-1/2 Tablespoons	ground allspice
1/2 Cup	ground black pepper
2 Cups	ground chili powder
1/2 Teaspoon	ground cinnamon
1/4 Teaspoon	ground cloves
2 Teaspoons	ground coriander
1/2 Teaspoon	ground coriander
1 Teaspoon	ground coriander
1 Teaspoon	ground cumin
2 Tablespoons	ground cumin
4 Teaspoons	ground cumin
4 Teaspoons	ground cumin
3/4 Teaspoon	ground cumin
2 Cups	ground cumin
1 Tablespoon	ground cumin
1 Teaspoon	ground cumin
Pinch	ground ginger
1/4 Teaspoon	ground ginger
1/8 Teaspoon	ground ginger
1/2 Teaspoon	ground ginger
1/4 Teaspoon	ground mace
1/2 Teaspoon	ground paprika
2 Teaspoons	ground red pepper
1 Tablespoon	ground sage
1/3 Cup	ground sage
1-1/4 Pounds	GROUND TURKEY
10 Pounds	GROUND TURKEY
7-1/2 Pounds	GROUND TURKEY
1 Pound	GROUND TURKEY
4 Pounds	GROUND TURKEY
30 Pounds	GROUND TURKEY
3 Pounds	GROUND TURKEY
4 Ounces	GROUND TURKEY
5 Pounds	GROUND TURKEY
5 Pounds	GROUND TURKEY
1 Pound	GROUND TURKEY, cold
As needed	guacamole
16 Thin slices	Havarti cheese
2 Cups	heavy cream
2 Cups	heavy cream
1 Gallon	heavy cream
1/2 Cup	heavy cream
1/2 Cup	heavy cream
2 Cups	heavy mayonnaise
	Herbed Cranberry Mayonnaise, Alternate Sauce
3 Tablespoons	herbes de Provence
2 Teaspoons	herbes de Provence
1/2 Cup	hoisin sauce
3/4 Cup	homemade or bottled hot sauce
2 Tablespoons	honey
2 Tablespoons	honey
2 Tablespoons	honey
2 Teaspoons	honey
1 Cup	honey
1 Cup	honey mustard
3-3/4 Pounds	HONEY SMOKED TURKEY BREAST, cut into thick slices
2 Slices	honey wheat sandwich bread
1 Pound	HOT ITALIAN TURKEY SAUSAGE LINKS, cut into 1/2-3/4-inch thick rounds
2 Cups	hot, cooked Chinese noodles
1-1/2 Pounds	Italian bread crumbs
1 Loaf	Italian bread, sliced
1 loaf (about 16 inches long)	Italian bread, sliced lengthwise in half
2 Tablespoons	Italian herb blend
1 (2-Ounce)	Italian Herb flatbread
1 Tablespoon	jalapeno chiles, finely diced
1/2 lime,	juiced
20 Each	kaiser roll, split horizontally
3/4 Cup	ketchup
2 14-Oz. Cans	kidney beans, drained and rinsed
2 Teaspoons	kosher salt
1 Tablespoon	kosher salt
1 Tablespoon	kosher salt
1/2 Cup	kosher salt
2 Teaspoons	kosher salt
1 Teaspoon	kosher salt
2 Tablespoons	Kosher salt
1 Cup	kosher salt
1 Tablespoon	kosher salt
5 Tablespoons	kosher salt
2-1/4 Teaspoons	kosher salt
5 Tablespoons	kosher salt
1 Teaspoon	kosher salt
2 Tablespoons	Kosher salt
2 Teaspoons	kosher salt
To Taste	kosher salt and freshly ground black pepper
4 ripe	large tomatoes, peeled, seeded and diced
1 Leaves	leaf lettuce, washed, dried and chilled
2 Ounces	leaf lettuce, washed, dried and chilled
1 Tablespoon	lemon juice
3 Tablespoons	lemon juice
2 Teaspoons	lemon pepper seasonings
As needed	lemon wedges
	Lemon wedges for garnish
1 Tablespoon	lemon zest
1	lemon, zested and juiced
1 Large	lemon, zested and juiced
2	lemons, cut into wedges
2 Medium	lemons, peeled
2	lettuce leaves, washed and dried
1 Quart	light or heavy cream
4 Ounces	lime juice
As needed	lime wedges
1 Large	lime, cut into slices
2 Large	limes
4 Medium	limes, peeled
2 Drops	liquid smoke
1 Can (10-1/2 ounces)	mandarin oranges, drained
2 Medium	mangos, peeled and chopped
1-1/3 Cups	maple sugar
1/2 Cup	maple syrup
1 Cup	maple syrup
24 Slices	marble rye bread
3-1/2 Ounces	margarine
1 Jar (6 ounces)	marinated artichoke hearts, drained, halved; juice reserved
4 Pounds	mashed potatoes
1 Cup	mayonnaise
1 Quart	mayonnaise
1/2 Cup	mayonnaise
1-1/4 Cups	mayonnaise
1-1/4 Cups	mayonnaise
1 Tablespoon	mayonnaise
3	medium unpeeled tart red apples, such as Gala, cored and thinly sliced
1 Can (10 ounces)	mild enchilada sauce
2 Tablespoons	minced fresh basil
1 Tablespoon	minced fresh cilantro
1 Teaspoon	minced fresh garlic
2 Teaspoons	minced fresh garlic
2 Teaspoons	minced fresh garlic
1 Teaspoon	minced fresh ginger root
1/2 Teaspoon	minced garlic
1/2 Teaspoon	minced garlic
2-1/2 Tablespoons	minced garlic
1/4 Cup	minced garlic
1/4 Cup	minced green onion
2 Tablespoons	minced green onion
1/4 Cup	minced jalapeno pepper
1/4 Cup	minced oil-packed sun dried tomatoes, drained
1/4 Cup	minced red onion
1/2 Cup	Monterey Jack cheese, shredded
1 Pound, 4 Ounces	Monterey Jack cheese, sliced
8 Ounces	Mornay sauce, held warm for service
2 Pounds	mostaccioli, rigatoni or other medium pasta shape, uncooked
8 Each	multi-grain rolls, split and lightly toasted
4 Teaspoons	mushroom base
2-1/2 Pounds	mushrooms, fresh, sliced
2 Tablespoons	mustard
1/4 Cup	mustard seeds, coarsely ground
2 Ounces	Napa cabbage, thinly sliced
	Non-stick cooking spray
As needed	non-stick vegetable spray
1 Teaspoon	oil
2/3 Cup	olive oil
2 Tablespoons	olive oil
2 Teaspoons	olive oil
1 Ounce	olive oil
As needed	olive oil
As needed	olive oil
2 Teaspoons	olive oil
2 Tablespoons	olive oil
2 Tablespoons	olive oil
1-1/2 Ounces	olive oil
2 Tablespoons	olive oil
2 Teaspoons	olive oil
1-1/2 Teaspoons	olive oil
1 Tablespoon	olive oil
2 Tablespoons	olive oil
1 Cup	olive oil
1 Tablespoon	olive oil
As needed	olive oil
2 teaspoons	olive oil
1 Teaspoon	olive oil
1 Tablespoon	olive oil
2/3 Cup	olive oil
2 Cups	olive oil
2 Tablespoons	olive oil
As needed	olive oil cooking spray
As needed	olive oil, kosher salt and freshly ground black pepper
1/4 Teaspoon	onion powder
3 Tablespoons	onion powder
1/4 Teaspoon	onion powder
5 Tablespoons	onion powder
24 (2-1/2 Ounce)	onion rolls, split and toasted
1-1/2 Pounds	onion slices, sauteed in olive oil
2 Ounces	onion, chopped
2 Tablespoons	onion, chopped
1 Small	onion, chopped
1 Small to Medium	onion, cut in quarters
7/8 Cup	onion, diced
2 Large	onions, cut into narrow wedges
2 Medium	onions, diced
2 Small	onions, finely diced
2 Cups	orange juice
1/4 Cup	orange juice
1/4 Cup	orange juice
1-1/2 Cups	orange juice
1/4 Cup	orange juice
1/4 Cup	orange marmalade
1 Teaspoon	orange rind zest
1 Cup	orange sections (2 large oranges), peeled and all membrane removed
1 Teaspoon	orange zest
1 Medium	orange, peeled and juiced
1 Large	orange, zested and juiced
15	oranges
2 Medium	oranges, juiced
4 Medium	oranges, peeled and sectioned
2	oranges, zested
1-1/2 Pounds	OVEN ROASTED TURKEY BREAST, cut into julienne strips
4 Ounces	OVEN ROASTED TURKEY BREAST, sliced thin
1 Pound	OVEN ROASTED TURKEY BREAST, sliced thin
4 Ounces	OVEN ROASTED TURKEY BREAST, sliced thin
2-1/4 Pounds	OVEN ROASTED TURKEY BREAST, thinly sliced
5 Ounces	OVEN ROASTED TURKEY BREAST, thinly sliced
1/4 Cup	packed fresh basil leaves, cut into very thin strips
1 Cup	panko breadcrumbs
1 1/2 Tablespoons	paprika
1 Cup	paprika
2 Teaspoons	paprika
4 Cups	Parmesan cheese, freshly grated
1/2 Cup	Parmesan cheese, grated
2 Tablespoons	Parmesan cheese, shredded
2 Tablespoons	Parmesan peppercorn salad dressing
As needed	parsley or other fresh herbs
3 Tablespoons	parsley, chopped
	Pastry for 2-crust 9-inch pie
4 to 5 Gallons	peanut oil, See Note
1/2 Cup	pecan pieces, toasted
2 Medium carrots	peeled and cut in julienne strips
1 Teaspoon	peeled, minced fresh gingerroot
1/4 Teaspoon	pepper
1/8 Teaspoon	pepper
2 Slices	pepper bacon, each slice cut in half, cooked and drained
1 Slice	Pepper Jack cheese
1-1/2 Pounds	PEPPERED OR SMOKED TURKEY BREAST, cubed
Garnish	pickled ginger
As needed	pine nuts
2 Ounces	pine nuts, toasted
12 Ounces	pizza sauce
1/2 Cup	pizza sauce
4 Cups	plain croutons
1/4 Cup	plain dry bread crumbs
12 Large	plum tomatoes, quartered
1-1/2 Teaspoons	poppy seeds
2 Large	portabella mushrooms, stems removed and rough chop
5 Tablespoons	poultry seasoning
1 Teaspoon	poultry seasonings
10 Ounces	prepared Alfredo sauce, refrigerated
1 Ounce	prepared honey mustard spread
1 (11-Inch)	prepared pizza crust* (See note below)
3 Cups	prepared salsa
1-1/2 Pounds	Provolone cheese, sliced
2 Pounds	Provolone, sliced
2 Ounces	Provolone, thinly sliced
3 Pounds	puff pastry, cut in rounds to fit ramekins
2 Quarts	PULLED or COOKED TURKEY BREAST, medium dice
1-1/4 Pounds	PULLED TURKEY, 3/4-inch diced
1/2 Cup + 1 Tablespoon	pure olive oil
1 Tablespoon	pureed chipotle in adobo sauce
2 Cups	red bell pepper, seeded and diced
1 Large	red bell pepper, seeded and medium chop
1 Pound, 14 Ounces	red cabbage, shredded
3/4 Teaspoon	red chile flakes
1 Cup	red cranberry juice
6	Red leaf lettuce leaves, washed and chilled
5 Cups	red leaf lettuce, washed, dried, chilled and torn
1 Large	red onion, chopped fine
1 Large	red onion, chopped fine
2 medium	red onions, very thinly sliced
1/8-1/4 Teaspoon	red pepper flakes
1/4 Teaspoon	red pepper flakes
1 Large	red pepper, seeded and cut into narrow strips
1 Pound	red peppers, grilled, seeded & halved
2 Slices	red ripe tomato
4-1/2 Pounds	red skinned new potatoes, quartered
1/4 Cup	red wine vinegar
1-1/2 Tablespoons	red wine vinegar
2 Tablespoons	reduced-sodium soy sauce
2 Tablespoons	reduced-sodium soy sauce
1 Tablespoon	reduced-sodium soy sauce
1 10-ounce tube	refrigerated pizza dough
1/4 Cup	rice vinegar
2 Tablespoons	rice vinegar (alternative: white vinegar)
2 Teaspoons	rice wine vinegar
2 Pounds	Ricotta
4-1/2 Cups	ripe bananas, sliced
2	ripe mangos, peeled and diced
1/4 Cup chopped	ripe olives
As needed	roasted red peppers
6 Ounces	ROASTED TURKEY, sliced 1/4" thick and warm
2 Cups	Roma tomatoes, chopped
1 to 2	Romaine lettuce leaves, washed, drained and chilled
1 Cup	rosé wine, divided
Accompaniment	rosemary fries
1 Tablespoon	rosemary sprigs, minced
4 Tablespoons	roux
8 Slices	rye bread
1/4 Teaspoon	sage leaves
3 Pounds	salad greens, washed and dried
2 Tablespoons	salad oil
2 Cups	salad oil, divided
1 Cup	salsa
As needed	salsa for garnish
1/8 Teaspoon	salt
1 Teaspoon	salt
2 Tablespoons	salt
1-1/2 Teaspoons	salt
1 Tablespoon	salt
1 Teaspoon	salt
1/4 Cup	salt
1 Teaspoon	salt
1 Teaspoon	salt
1 Teaspoon	salt
1 Teaspoon	salt
2 Teaspoons	salt
2 Tablespoons	salt
2 Teaspoons	salt
To taste	salt and black pepper
1/4 Teaspoon each	salt and black pepper
To taste	salt and black pepper
To Taste	salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
To taste	salt and freshly ground black pepper
As needed	salt and freshly ground black pepper
As needed	salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
To taste	salt and freshly ground pepper
To taste	salt and freshly ground pepper
To Taste	salt and pepper
To taste	salt and pepper
1/3 Cup	salted butter
4 Each	sandwich rolls, prefer focaccia or ciabatta roll
1/3 Teaspoon	Santa Fe mix
1/2 Cup	sauerkraut, well drained
4-1/2 Pounds	savoy cabbage, shredded
1/2 Cup	scallions, chopped
1 Cup	scallions, chopped
1/2 Cup	scallions, sliced thin
As needed	sea salt
1 Teaspoon	seasoned salt
1/2 Cup	seedless red grapes, roasted with balsamic vinegar until just cooked
1 Medium	serrano chili, seeded
10 Mini	sesame dinner rolls, split and warmed
1/2 Teaspoon	sesame oil
1/3 Cup	sesame oil
1 Tablespoon	sesame oil
2 Teaspoons	sesame oil
1 Tablespoon	sesame oil
As needed	sesame seeds, toasted
2 Tablespoons	sesame seeds, toasted
3 Tablespoons	sesame seeds, toasted
1 Medium	shallot, chopped
2	shallots, cut in half
1 Cup	shelled fresh peas
1/4 Cup	sherry wine
1 Pound	shiitake mushrooms, cleaned and chopped
As needed	shredded Cheddar cheese
8 ounces	shredded mixed Italian blend cheese, DIVIDED
1 Cup	shredded Mozzarella and Provolone, Italian cheese blend
6 Tablespoons	shredded Mozzarella cheese
As needed	shredded Romano cheese
1 Cup	sliced button mushrooms
3 Cups	sliced carrots
1/2 Cup	sliced green onion
1/3 Cup	sliced green onions
1-1/2 Cups	sliced ripe olives
3 Cups	sliced ripe olives
5	slices American cheese
8	Slices Pepper Jack cheese
8	Slices red ripe tomato
4 Pounds	small to medium whole button mushrooms, cleaned
1 Teaspoon	smoke essence
1-1/2 Pounds	smoked Gouda cheese, sliced
3 Ounces	SMOKED TURKEY BREAST, sliced thin
6 Pounds	SMOKED TURKEY SAUSAGE, herb flavored, blanched & sliced 1/2-inch thick
1 Cup	smooth peanut butter
8 (12-inch)	soft whole wheat flour tortillas
1 Cup	sour cream
As needed	sour cream
1-2/3 Cups	sour cream
As needed	sour cream
As needed	sour cream and/or chopped fresh cilantro
1/2 Cup	soy sauce
1/2 Cup	soy sauce
1/3 Cup	soy sauce
1/2 Cup	soy sauce
2 Teaspoons	soy sauce
1/3 Cup	soy sauce
8 Pounds	spaghetti noodles, cooked & held for service
1 Pound	spinach leaves, sauteed & drained well
3 Pounds, 12 Ounces	SPLIT TURKEY BREAST, sliced 3/8-inch thick
As needed	sprouts
As needed	steamed rice
12 Large	strawberries, cored and quartered
1/4 Cup	sugar
2 Teaspoons	sugar
1 Teaspoon	sugar
1/2 Cup	sugar
1 Tablespoon	sugar
3 Tablespoons	sugar
1/2 Teaspoon	sugar
1 Teaspoon	sugar
As needed	sugar snap peas, cooked
1/3 cup	sun-dried tomatoes (not packed in oil)
1 Cup	sun-dried tomatoes, reconstituted in water
1 (2-Ounce)	sundried tomato flatbread
2 Tablespoons	sweet basil
1/2 Cup	sweet honey mustard
1 Medium	sweet onion, chopped fine
1 Large	sweet onion, rough chop
1/2 pound	sweet or spicy ITALIAN TURKEY SAUSAGE
1 Thin Slice	sweet red onion, separated into rings
1 Cup	sweet red pepper, roasted
1-Ounce Slice	Swiss cheese
8 Slices	Swiss cheese
2 Ounces	Swiss cheese, sliced thin
To taste	Tabasco
2 Teaspoons	Tabasco
3 Ounces	Tabasco sauce
1 (1.25-ounce) Package	taco seasoning
1 Pound	tart apples, cored peeled and chopped
1 Cup	tart apples, peeled, cored and diced
1/3 Cup	tequila
15 Ounces	teriyaki sauce, warm
1/2 Ounce	thick hot salsa
1 Cup	thinly sliced red onion
As needed	thinly sliced red onion rings
1/2 Cup	thinly sliced scallions
3 Ounces	thinly sliced TURKEY PEPPERONI
As needed	thyme candied carrots
2-3 Slices	tomato
1 Gallon	tomato ketchup
3/4 Cup	tomato paste
2 (18-Ounce) Cans	tomato paste
1 12-Oz. Can	tomato sauce
1 Cup	tomato, chopped
1 10-inch	tomato-basil flour tortilla
2	tomatoes, seeded and coarsely chopped
3 Quarts	TURKEY STOCK
2 Strips	TURKEY BACON, cooked
2 Strips	TURKEY BACON, cooked and held warm for service
2 Pounds	TURKEY BACON, minced
1/4 Cup	TURKEY BASE
2 Tablespoons	TURKEY BASE
1 Pound	TURKEY BREAST CUTLETS, pounded to an even thickness
1 7 1/2-pound	TURKEY BREAST OR 1 12 -pound WHOLE TURKEY
20 4 Ounce	TURKEY BREAST STEAKS
1 8-Pound	TURKEY BREAST, uncooked
1 4-1/2 to 5 Pound	TURKEY BREAST, with skin
1-1/2 Cups	TURKEY BROTH
2 Cups	TURKEY BROTH
14-Ounces	TURKEY BROTH OR low-sodium chicken broth
8 Ounces	TURKEY CUTLET, gently pounded to an even thickness
30 4-Ounce	TURKEY CUTLETS
4 (4 to 6 Ounce)	TURKEY CUTLETS
1 Pound	TURKEY CUTLETS
24 4-Ounce	TURKEY CUTLETS
1 Pound	TURKEY CUTLETS, gently pounded to an even thickness
4 Small	TURKEY DRUMSTICKS
1 Pound, 4 Ounces	TURKEY HAM, shaved
1 Pound	TURKEY ITALIAN SAUSAGE
1 (about 3 pounds total weight)	TURKEY LEG and THIGH, skin removed
2 Ounces	TURKEY STOCK
1 Cup	TURKEY STOCK
1 Quart	TURKEY STOCK
3 Cups	TURKEY STOCK
1 Quart	TURKEY STOCK
1-1/4 Cups	TURKEY STOCK
8 Ounces	TURKEY STOCK
1/2 Cup	TURKEY STOCK
1 Gallon	TURKEY STOCK (well-flavored)
2-1/2 Quarts	TURKEY STOCK OR low sodium chicken broth
3 Quarts	TURKEY STOCK or low-sodium poultry stock
4 Pounds	TURKEY TENDERLOIN, cut into 3/4-inch medallions
1-1/2 Pounds	TURKEY TENDERLOINS
4 Pounds	TURKEY TENDERLOINS
1 Pound	TURKEY TENDERLOINS, cut into 3/4-inch medallions
2 Pounds	TURKEY TENDERS, boneless, skinless & cut into 8-ounce portions
2 (2-Pound)	TURKEY THIGHS (skin on, bone-in)
4-1/2 Pounds	TURKEY THIGHS, boned, skinned & cut in 3/4 inch cubes
12 Ounces	TURKEY THIGHS, skin removed and cubed
5 Pounds	TURKEY WINGS
4	TURKEY WINGS, remove and discard tips
4-1/2 Cups	udon noodles
1/2 Pound	uncooked linguine
1 Cup	unsalted butter
2 Tablespoons	unsalted butter
2 Ounces	unsalted butter
2 Tablespoons	unsalted butter
1/2 Cup	unsalted butter, divided
3/4 Cup	unsalted butter, softened
1/4 Cup	unsalted butter, softened
1 Pound	unsalted butter, softened
1/4 Pound	unsalted butter, softened
1 Tablespoon	unsalted butter, softened
As needed	vegetable cooking oil
1 Tablespoon	vegetable oil
1 Tablespoon	vegetable oil
1-1/2 Tablespoons	vegetable oil
2 Tablespoons	vegetable oil
1/2 Cup	vegetable oil
1/4 Cup	vegetable oil
1/3 Cup	warm water
Garnish	wasabi
1 Cup	water
3/4 Cup	water
2 Quarts	water
1 Cup	water, cold
2 Teaspoons	white ground pepper
4 4-Ounce	WHITE MEAT TURKEY BURGERS
4 Cups	white onion, diced
1 Large	white onion, diced
1 Small	white onion, minced
2 Medium	white onions, peeled, cut into 2-inch pieces
2 Medium	white onions, small dice
3 Tablespoons	white pepper
1 Tablespoon + 1 Teaspoon	white pepper
1/2 Teaspoon	white pepper, ground
3 Slices	white sandwich bread, toasted
3/4 Cup	white sugar
1 Cup	white sugar
3/4 Cup	whole berry cranberry sauce
1/4 Cup	whole cranberry sauce
10 Medium	whole fresh jalapenos, cut into 1/4-inch slices
3 Sprigs	whole fresh sage
1 Cup	whole milk
4 Teaspoons	whole mustard seed
2 14-Oz. Cans	whole peeled tomatoes, drained
1 Pound	whole petite onions
1 8-Pound	WHOLE TURKEY
1 15-Pound	WHOLE TURKEY, fresh or frozen, thawed
1 12-Pound	WHOLE TURKEY, fresh or thawed
1 - 12 to 15 pound	WHOLE TURKEY, fresh or thawed if frozen
1 10-12 Pound	WHOLE TURKEY, non self-basting
1 (9 to 10 Pound)	WHOLE TURKEY, thawed or fresh
8 8-inch	whole wheat flour tortillas
1 Tablespoon	Worcestershire sauce
1 Tablespoon	Worcestershire sauce
2 Teaspoons	Worcestershire sauce
1 Teaspoon	Worcestershire sauce
1/4 Teaspoon	Worcestershire sauce
1 (5/16-ounce) Packet	yeast
1 Large	yellow bell pepper, seeded and medium chop
2 Small to Medium	yellow bell peppers, cut into 1-inch pieces
6 Pounds	yellow corn kernels, frozen and thawed
4 Ounces	yellow onion, minced
2 Cups	yellow onion, small dice
3 Pounds	yellow onion, thinly sliced
2 Pounds	yellow onions, chopped
8 Pounds	yellow onions, peeled and cut in 1-inch dice
2 Cups	yellow onions, thick slice
16 Small	Yukon Gold potatoes OR red potatoes, washed