| 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 |