Amount	Ingredient
1 Ounce	Alaskan king crabmeat
10-Ounces	alfalfa sprouts, cleaned
1/3 Cup	all purpose flour
2 Cups	all purpose flour
As needed	all purpose flour
2 Tablespoons	all-purpose flour
3 Tablespoons	all-purpose flour
3 Cups	all-purpose flour
3 Tablespoons	all-purpose flour
1/2 Cup	alphabet pasta
1 Ounce	apple cider vinegar
1/4 Cup	apple juice
16 Slices	applewood smoked bacon, grilled
1/3 Cup	apricot preserves
1/2 Cup	apricot preserves
4 Cups	arugula leaves, washed, drained and chilled
2 Tablespoons	Asian chili paste
6 Bunches	asparagus
4 Bunches	asparagus
4 Medium	asparagus spears, steamed, shocked & cut into pieces
1 Pound	assorted mushrooms (shiitake, oyster & chanterelle), cleaned and trimmed
1 Each	avocado, medium dice
3 Medium	avocados, peeled & sliced into wedges
1 (10-Ounce)	bag fresh spinach leaves, washed, drained & stems removed
1 Teaspoon	balsamic vinegar
1 Small	bay leaf
1 Large	bay leaf
2	bay leaves
2 Large	bay leaves
4	bay leaves
2	bay leaves
3	Bay leaves
2 Teaspoons	bay leaves, ground
1 Ounce	BBQ Coffee Glaze
3 Ounces	bearnaise sauce
1 Medium	bell pepper, seeds removed and chopped
3-1/2 Cups	black beans, cooked
1 Cup	black beans, cooked, rinsed and drained
2 Tablespoons	black pepper
3 Tablespoons	black pepper
1/4 Teaspoon	black pepper
1/2 Teaspoon	black pepper, coarse grind
1 Teaspoon	black peppercorns
10 each	black peppercorns
10	black peppercorns
2 Tablespoons	black peppercorns
As needed	blue corn tortilla strips
2 Tablespoons	boiling water
2 Large Heads	bok choy
1 (5-6 Pound)	BONE-IN TURKEY BREAST
1 (2-1/2 Pounds)	BONE-IN TURKEY BREAST HALF
2 Pounds	BONELESS SKINLESS TURKEY THIGHS
9-10 Pound	BONELESS TURKEY BREAST
1-1/2 pounds	BONELESS TURKEY BREAST, cut into 1-inch cubes
1-1/2 Pounds	BONELESS TURKEY BREAST, cut into bite-sized pieces
1 (4 Pound)	BONLESS TURKEY BREAST, skin on, with 2 halves cut apart and netting removed
3-1/2 Cups	bourbon
3/4 Cup	bourbon
3/4 Cup	Braeburn or Jonathan apple, diced
1 Cup	broccoli florets
1/4 Cup	brown sugar
3 Tablespoons	brown sugar
2 Tablespoons	brown sugar
2 Pounds	Brussels sprouts, cut in half
1 small	bunch red-leaf lettuce, thinly sliced
16	burger buns, split
2 Tablespoons	butter
1 Tablespoon	butter
1 Tablespoon	butter
4 Tablespoons	butter
1 Teaspoon	butter
1/2 Ounce	butter
8 Leaves	butter lettuce
As needed	butter lettuce leaves, washed, drained and chilled
3 Ounces	butter substitute for broiling
2 Ounces	butter, melted
1 pound	butternut squash (1 small), peeled and cut into 1/2-inch pieces
1/2 Pound	button mushrooms, cleaned and halved
1/2 Ounce	button mushrooms, cleaned and sliced
9 Pounds	button mushrooms, cleaned and sliced
1-1/2 Pounds	button mushrooms, cleaned and sliced
5 Cups	button mushrooms, sliced thin
1 (19-Ounce)	can cannellini beans, drained and rinsed
1 15-ounce	can chick peas, drained & rinsed
1 (10-Ounce)	can creamed corn
1 (14-1/2-Ounce)	can diced tomatoes, undrained
1 14 1/2-ounce	can reduced-sodium, fat-free chicken broth
1 (10-Ounce)	can whole corn
1 Tablespoon	canola oil
As needed	canola oil
1/4 Cup	canola oil
1/4 Cup	canola oil
1/4 Cup	canola oil
1 Tablespoon	canola oil
1 Teaspoon	canola oil
2 ounces	canola oil, for carmelizing
3/4 Cup	carrot, chopped
1 Cup	carrot, coarsely chopped
1 Large	carrot, large dice
1 Large	carrot, peeled and cut into 1/4-inch spears, about 6 pieces
1 Medium	carrot, thickly sliced
1 Medium	carrot, thickly sliced
2 Medium	carrots, coarsely chopped
6	carrots, medium dice
2 medium	carrots, peeled and cut into 1/2-inch pieces
3 Cups	carrots, peeled and diced
2 Medium	carrots, peeled and small dice
6 Medium	carrots, peeled and thinly sliced
2 Medium	carrots, peeled, cut into 2-inch pieces
4 Large	carrots, thickly sliced
1 Cup	catsup
1 Tablespoon	cayenne pepper
1/4 Teaspoon	cayenne pepper
1/4 Teaspoon	cayenne pepper
As needed	celery leaves
1 Medium	celery rib, thickly sliced
1 Medium	celery rib, thickly sliced
2	celery ribs, peeled, cut into 2-inch pieces
1 Medium	celery stalk, small dice
2 Each	celery stalks, thinly sliced diagonally
1 Cup	celery, chopped
1/2 Cup	celery, chopped
3/4 Cup	celery, chopped
3 Cups	celery, chopped
1 Cup	celery, chopped
1/2 Cup	celery, chopped
1 Cup	celery, cut into 1/4-inch cubes
3 Cups	celery, diced
2 Stalks	celery, medium dice
1-1/2 Cups	celery, minced
1 Stalk	celery, thickly sliced
3/4 Cup	champagne vinegar
2 Tablespoons	Chardonnay
10	Cherry or grape tomatoes, cut in half
1/2 Cup	cherry preserves
8	cherry tomatoes
12 to 16	cherry tomatoes, cut in half
4 Ounces	Chevre (soft goat cheese) OR substitute softened cream cheese
3 Tablespoons	chile powder
2 Tablespoons	chili powder
2 teaspoons	chili powder
2 Tablespoons	chili powder
1/4 Cup	chili powder
2 Tablespoons	chili powder
1 Teaspoon	chili powder
1 Teaspoon	chili powder
1 Teaspoon	chili powder
4 Teaspoons	chili powder
1/4 Cup	chili sauce
2-1/2 Pounds	Chinese cabbage, cut into 1/2-inch slices
1-1/2 Cups	chipotle peppers
2	chipotle peppers, rehydrated, stemmed & seeded
3 Cups	chopped celery
2 Ounces	chopped fresh basil
1-1/2 Teaspoons	chopped fresh basil or 1/2 Teaspoon dried basil leaves
1 Tablespoon	chopped fresh cilantro
1/4 Cup	chopped fresh cilantro
1/2 Cup	chopped fresh cilantro
1 Ounce	chopped fresh oregano
1-1/2 Teaspoons	chopped fresh oregano or 1/2 Teaspoon dried oregano leaves
1 Tablespoon	chopped fresh parsley
1-1/2 Teaspoons	chopped fresh thyme or 1/2 Teaspoon dried thyme leaves
1 4-Ounce Can	chopped mild green chilies
1 Cup	chopped onion
1/2 Cup	chopped onion
1 Cup	chopped onion
1/2 Cup	chopped onion
1 Tablespoon	chopped parsley
As needed	chopped parsley
7 Tablespoons	chopped peanuts, (without salt)
2 Tablespoons	chopped pecans
3 Tablespoons	cider vinegar
4 Fluid ounces	cider vinegar
1 Cup	cilantro leaves, finely chopped, packed
1/4 cup	cilantro leaves, washed, dried and chopped
1 Cup	cilantro leaves, washed, dried and packed
1-1/2 Cups	cilantro, chopped and packed
1 Ounce	clarified butter
1 Ounce	clarified butter
1/3+ Cup	clarified unsalted butter
5 Ounces	clarified unsalted butter
1 Cup	clarified unsalted butter, warm
2 Pounds	coarse GROUND TURKEY (preferred dark meat mixture)
1 Teaspoon	coarse salt
	coarsely ground black pepper
2 Teaspoons	coarsely ground pepper
5 Cups	coarsley crumbled prepared cornbread
8 Ounces	coconut milk
1/2 cup	coconut milk
1/4 Cup	cola soda
1 Ounce	cold butter, cubed
2 tablespoon	cold unsalted butter, cut into bits
7 Fluid ounces	cold water
8 Cups	cold water
1 Gallon	cold water
3 Gallons	cold water
2 Tablespoons	cold water
1 Tablespoon	cold water
2 Tablespoons	cold water
1-1/2 Teaspoons	cold water
1 Can (10-1/2 ounces)	condensed French onion soup
4 #10 Cans	cooked black beans, drained
1/2 Cup	cooked green peas
As needed	cooked linguine
2-1/2 Cups	COOKED TURKEY BREAST, skin removed, chopped
8 Ounces	COOKED TURKEY, chopped
1 Pound	COOKED TURKEY, cubed
3 Cups	COOKED TURKEY, cubed
2 cups	COOKED TURKEY, cut into 1/2-inch cubes
2 Cups	COOKED TURKEY, cut into 1/2-inch cubes
2 Cups	COOKED TURKEY, cut into 1/2-inch cubes
3 Pounds	COOKED TURKEY, diced
10 Ounces	COOKED TURKEY, diced
1/2 Cup	COOKED TURKEY, diced small
1 Quart	cooked white rice
1/2 Cup	cooked wild rice
1/2 Teaspoon	coriander
1/2 Cup	corn tortilla chips
2 Packages (8 ounces each)	cornbread stuffing mix
4 Ounces	cornbread stuffing, prepared and baked
4 Cups	cornbread, crumbled
1 Cup	Cornichons (baby dill pickles)
1/3 Cup	cornstarch
1/4 Cup	cornstarch
1 Tablespoon	cornstarch
3-1/2 Tablespoons	cornstarch
1 Teaspoon	cornstarch
2 Tablespoons	cornstarch
6 servings	couscous
1 Teaspoon	cracked black pepper
1/2 Pound	CRACKED PEPPER TURKEY BREAST, sliced thin and minced
1-2/3 Cups	cranberries, washed
As needed	cranberry ketchup
8 Tablespoons	cranberry sauce
1/4 Cup	cranberry sauce
2 Pounds	crawfish meat, cooked
1/2 Cup	cream
1 Cup	cream
1/4 Cup	cream cheese, softened
1 Can (8 ounces)	crushed pineapple
1/3 Cup	crushed pineapple with juice
1/3 Cup	crushed pineapple, well drained
1/4 Teaspoon	crushed red pepper flakes
4 #10 Cans	crushed whole tomatoes
1 Small	cucumber, finely chopped
3-3/4 Quarts	cucumber, peeled, seeded and chopped in 1/4-inch pieces
1-1/2 Pounds	cucumber, small dice
7	cucumbers, medium, peeled, seeded, and chopped
2	cucumbers, peeled, seeded and cut into strips
2 teaspoons	cumin
1 Tablespoon	cumin
2 Tablespoons	cumin powder
2 tablespoons	curry powder
4 to 5 Tablespoons	curry powder
3/4 Cup	dark roasted sesame oil
3 Tablespoons	dark sesame oil
1 Gallon	dark stout beer
1 Cup	diced carrots
1/2 Cup	diced celery
3 Cups	diced celery
2 Cups	diced sweet onion
1 (15-Ounce) can	diced tomatoes
1/2 Ounce	diced tomatoes
1 Teaspoon	Dijon mustard
1 Tablespoon	Dijon mustard
1/2 Cup	Dijon mustard
1 Cup	Dijon mustard
1/3 to 1/2 cup	Dijon mustard dressing, commercial or homemade*
1-1/2 Ounces or 3 Medium	dried ancho chiles, stemmed and seeded
1/4 Cup	dried apricots, diced
1 Tablespoon	dried basil
1 Tablespoon	dried bonito flakes
8 Slices	dried bread, cubed
1/3 Cup	dried cherries
2 Ounces	dried cranberries
1 Tablespoon	dried herbes de Provence
1 Tablespoon	dried herbes de Provence
3 Ounces or 6 Medium	dried mulato chiles, stemmed and seeded
3 Ounces	dried mushrooms
1/2 Teaspoon	dried oregano
1 Tablespoon	dried oregano
1/2 Teaspoon	dried oregano
1 Tablespoon	dried oregano leaves
1 Teaspoon	dried oregano leaves
1 tablespoon	dried parsley
1-1/2 Ounces or 5 Medium	dried pasilla chiles, stemmed and seeded
2 Ounces	dried porcini, reconstituted in cool water & cleaned
1 teaspoon	dried rosemary
1 Teaspoon	dried rosemary, crushed
1 Teaspoon	dried rosemary, crushed
1 teaspoon	dried rosemary, crushed
1-1/2 Teaspoons	dried sage leaves
1 Teaspoon	dried thyme
1 teaspoon	dried thyme
1/2 Teaspoon	dried thyme
1 teaspoon	dried thyme
1-1/2 Teaspoons	dried thyme leaves
1/2 Cup	Driscoll's raspberries
2 Cups	Driscoll's strawberries, hulled and chopped
6 Cups	dry bread crumbs
1/2 Cup	dry bread crumbs
1 .6-Oz. Packet	dry herb Italian salad dressing mix
1/2 bottle	dry Italian white wine
1 Tablespoon	dry mustard
3 Cups	dry red wine
1/4 Cup	dry roasted salted peanuts
2 Tablespoons	dry sherry
1/3 Cup	dry sherry (good quality)
6 Quarts	dry white wine
3 Tablespoons	dry white wine
1 Pint	dry white wine
½ Cup	dry white wine
1-1/2 Cups	dry white wine
2 Cups	dry white wine
3/4 Cup	dry white wine
1/4 Cup	dry white wine or sherry
1/2 Cup	dry white wine such as Sauvignon Blanc or dry Riesling
1/2 Cup	Earth Balance margarine (parve butter substitute)
2 Each	egg whites
2	egg yolks
2 Large	egg yolks
3 Large	egg yolks
1	Egg, beaten
1 Large	egg, lightly beaten
1	egg, slightly beaten
1 Large	egg, slightly beaten
2	eggs
4 Large	eggs
4 Large	eggs
3 Large	eggs, beaten for egg wash
2 Large	eggs, beaten for egg wash
20 Ounces	enchilada sauce
1 Each	English muffin, split
15	English muffins
4	English muffins, coarsely crumbled
1/2 Pound	extra fine French beans
1-1/4 Pounds	EXTRA LEAN GROUND TURKEY
4 Tablespoon	extra virgin olive oil
1-1/2 Tablespoons	extra virgin olive oil
1 Tablespoon	extra virgin olive oil
1 Cup	extra-virgin olive oil
3 Tablespoons	fat from poultry drippings
3 Tablespoons	fat from poultry drippings
1/4 Cup	fat-free mayonnaise
4 Teaspoons	fennel seeds, toasted and crushed
2 Cups	fennel, diced
1-1/2 Cups	Feta cheese, crumbled
1/4 Cup	Feta cheese, crumbled
2 Teaspoons	filé powder
3 Tablespoons	finely chopped fresh cilantro
1/2 Cup	finely chopped fresh mint
3 Tablespoons	finely chopped green onions
1 teaspoon	finely grated fresh lemon zest
1 teaspoon	finely grated fresh orange zest
1 Slice	firm white bread, darkly toasted and broken into several pieces
1/2 Cup	firmly packed brown sugar
2 Cups	firmly packed fresh spinach leaves
1 Tablespoon	first cold press olive oil
1/2 Teaspoon	five spice powder
1/4 Cup	flour
As needed	flour
As needed	flour
3 Tablespoons	flour
2 Cups	flour
2 Tablespoons	flour
1/2 Ounce	flour
1 to 2 Tablespoons	flour
12 Large	flour tortillas
10 8-inch	flour tortillas
6 (10-inch)	flour tortillas
4 (8 to 10-inch)	Flour tortillas
Watercress or parsley	for garnish
20 Medium	fresh asparagus spears, steamed, shocked and cut into pieces
10-Ounces	fresh baby spinach, washed, drained and chilled
1/2 Bunch	fresh basil
As needed	fresh basil, chiffonade
1/3 Cup	fresh bread crumbs
2 Pounds	fresh carrots, peeled and shredded
As needed	fresh chives
2 Teaspoons	fresh chives, chopped
2 Teaspoons	fresh chives, snipped
1/4 Cup	fresh cilantro
As needed	fresh cilantro sprigs
1/4 Cup	fresh cilantro, chopped
3 Bunches	fresh cilantro, chopped
1 Bunch	fresh cilantro, chopped
1/2 Cup	fresh cilantro, chopped fine
1/4 Cup	fresh cilantro, coarsely chopped
2 Tablespoons	fresh cilantro, roughly chopped
1/3-Pound	fresh crabmeat, picked over to remove shells
12 Ounces	fresh cranberries
As needed	fresh dill sprigs for garnish
Sprinkle	fresh dill, coarsely chopped
4 Cloves	fresh garlic
12 Cloves	fresh garlic
5 Cloves	fresh garlic, minced
1/4 Cup	fresh garlic, minced
1 Clove	fresh garlic, minced
4 Teaspoons	fresh garlic, minced
2 Tablespoons	fresh garlic, minced
1-1/2 Tablespoons	fresh garlic, minced
1/2 Cup	fresh garlic, peeled and cut into slivers
1 Teaspoon	fresh ginger root, peeled and grated
3 Tablespoons	fresh ginger, grated
1/2 Cup	fresh ginger, peeled and cut into slivers
1 Teaspoon	fresh ginger, peeled and minced
1 Teaspoon	fresh gingerroot, peeled and grated
1 Teaspoon	fresh gingerroot, peeled and minced
1 Tablespoon	fresh gingerroot, peeled and minced
2 Pounds	fresh green peppers, seeded and diced
1/4 Cup	fresh lemon juice
1/4 Cup	fresh lemon juice
5 Pounds	fresh lettuce, shredded
1 tablespoon	fresh lime juice
1/4 Cup	fresh lime juice
2 Tablespoons	fresh lime juice
1/4 Cup	fresh lime juice
1/2 Cup	fresh lime juice
1/4 Cup	fresh marjoram, chopped
1 Cup	fresh mint leaves
1/2 Pound	fresh morels, cleaned
1/2 Pound	fresh morels, cleaned
2 Teaspoons	fresh oregano, chopped
1/4 Cup	fresh parsley
3 Tablespoons	fresh parsley, chopped
1-1/2 Cups	fresh parsley, chopped
4 Tablespoons	fresh parsley, cleaned
1 Cup	fresh parsley, stemmed and chopped
16 Slices	fresh pineapple
1/4 Cup	fresh pineapple, cut into 1/4-inch dice
4 Pieces	fresh pita bread
2 Pounds	fresh red ripe tomatoes, diced
2-1/2 Pounds	fresh roma tomatoes(if not in season, sub high quality canned tomato)
2 Sprigs	fresh rosemary
1 Tablespoon	fresh rosemary, chopped
2 Tablespoons	fresh rosemary, chopped fine
4 Tablespoons	fresh rosemary, cleaned
3 Teaspoons	fresh rosemary, finely chopped
1 Cup	fresh rosemary, stemmed and chopped
1 Bunch	fresh rosemary, washed and dried
2 Sprigs	fresh sage
1/2 Bunch	fresh sage
As needed	fresh sage sprigs
1/2 Teaspoon	fresh sage, chiffonade
4 Tablespoons	fresh sage, cleaned
1 Bunch	fresh sage, washed and dried
1/2 Ounce	fresh spinach leaves, stemmed and coarsely chopped
1 Pound	fresh spinach leaves, washed and dried
10-Ounces	fresh spinach, washed and well drained, chopped
6 Sprigs	fresh tarragon, leaves removed and reserved
4 Sprigs	fresh thyme
2 Sprigs	fresh thyme
4 Sprigs	fresh thyme
1 Sprig	fresh thyme
1 Ounce	fresh thyme
1/4 Cup	fresh thyme, chopped
2 Teaspoons	fresh thyme, chopped
1/2 Tablespoon	fresh thyme, chopped
4 Tablespoons	fresh thyme, cleaned
1 Bunch	fresh thyme, picked and chopped
1 Cup	fresh thyme, stemmed and chopped
2 Cups	fresh white bread crumbs
1/2 Pound	fresh whole mushrooms, cleaned
3 Ounces (weight)	freshly chopped garlic
1 Tablespoon	freshly cracked black peppercorns
1/8 Teaspoon	freshly grated nutmeg
3/4 Teaspoon	freshly grated nutmeg
1/4 Teaspoon	freshly grated nutmeg
1/4 Teaspoon	freshly ground anise seed
1/2 Teaspoon	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
1/8 Teaspoon	freshly ground black pepper
1-1/2 Teaspoons	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
4 Teaspoons	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
To Taste	Freshly ground pepper
1 Teaspoon	freshly ground pepper
1/4 Cup	freshly squeezed lemon juice
1/2 Cup	freshly squeezed lemon juice
2 Tablespoons	freshly squeezed lime juice
2 Tablespoons	freshly squeezed lime juice
1 Package (8 ounces)	frozen artichoke hearts, thawed and well drained
2 10-ounce Packages	frozen chopped spinach, thawed and well drained
1 Cup	frozen corn, uncooked, thawed and drained
1 cup	frozen peas, cooked according to package directions
1 (5.33-Ounce)	FROZEN TURKEY BURGER, grill flavored
1 1-pound package	frozen vegetables for stew, cooked according to package directions
2 Cloves	garlic
4 Cloves	garlic
2 Cloves	garlic
5	garlic bulbs, roasted and peeled
1 Large	garlic clove
1	Garlic clove, minced
1/2 teaspoon	garlic juice or 1 garlic clove, peeled and minced
As needed	garlic mashed potatoes
1-1/2 Tablespoons	garlic paste
1 Tablespoon	garlic powder
1/4 Teaspoon	garlic powder
3 Tablespoons	garlic powder
1/2 Teaspoon	garlic powder
1/2 Teaspoon	garlic powder
1 Teaspoon	garlic powder
1 Teaspoon	garlic powder
1/2 Teaspoon	garlic powder
3 Cloves	garlic, chopped
6 Cloves	garlic, coarsely chopped
2 Cloves	garlic, finely chopped
3-1/2 Tablespoons	garlic, fresh, minced
2 Cloves	garlic, halved
3 Cloves	garlic, mashed
3 to 4 Cloves	garlic, minced
2 Cloves	garlic, minced
2 Cloves	garlic, minced
1/4 Teaspoon	garlic, minced
3 Tablespoons	garlic, minced
2 cloves	garlic, minced
2 Cloves	garlic, minced
1 Teaspoon	garlic, minced
2 Tablespoons	garlic, minced
3 Tablespoons	garlic, minced
1 Tablespoon	garlic, minced
1/4 Ounce	garlic, minced
2 teaspoons	garlic, minced
2 Cloves	garlic, peeled
2 Cloves	garlic, peeled and crushed
1/3 Cup	garlic, sliced
1-1/2 Tablespoons	ginger paste
3-1/2 Tablespoons	ginger root, minced
6 Ounces	golden beets
3 Medium	golden peppers
1/4 cup	golden raisins
1 Large	Granny Smith apple, cored and cut into matchsticks
1/2 Large	Granny Smith apple, cored, coarsely chopped
3/4 Cup	Granny Smith apple, diced
2-1/2 Pounds	Granny Smith apples, peeled & cored
2 Tablespoons	granulated sugar
1/2 Cup	granulated sugar
3-3/4 Cups	grated carrots
As needed	grated fresh Parmesan
1 Teaspoon	grated lime peel
1 Tablespoon	grated orange peel
2 Ounces	grated Parmesan
3 Each	green asparagus, peeled and steamed crisp tender
1/2 Cup	green bell pepper, diced
1/2 Large	green bell pepper, seeded & cut into 1-inch cubes
1	green bell pepper, seeded & cut into 1/2-inch pieces
8 Pounds	green bell pepper, seeded and cut in 1-inch dice
1/4 Cup	green onion, chopped
1/4 Cup	green onion, chopped
3 Tablespoons	green onion, minced
1/2 Cup	green onion, thinly sliced
3 Each	green onions, chopped
2	green onions, cut into strips
1 Cup	green onions, thinly sliced
1 large	green pepper, seeded and cut into 1-inch pieces
1 Medium	green pepper, seeded and julienne
5 large	green peppers, roasted and peeled
1/4 Teaspoon	ground allspice
1 Teaspoon	ground black pepper
1/2 Cup	ground black pepper
2 Cups	ground chili powder
1/4 Teaspoon	ground cinnamon
1/2 Teaspoon	ground cinnamon
1-1/2 Teaspoons	ground cinnamon
1 Teaspoon	ground cinnamon
1/2 Teaspoon	ground cinnamon (preferably freshly ground Mexican canela)
1/8 Teaspoon	ground cloves
1/4 Cup	ground coriander
1 Teaspoon	ground cumin
1/2 Teaspoon	ground cumin
1 Teaspoon	ground cumin
2 Tablespoons	ground cumin
1/2 Teaspoon	ground cumin
2 Cups	ground cumin
1/8 Teaspoon	ground ginger
1 Teaspoon	ground ginger
1 Tablespoon	ground mustard
1/2 Teaspoon	ground sage
1 Pound	GROUND TURKEY
1 Pound	GROUND TURKEY
1 Pound	GROUND TURKEY
30 Pounds	GROUND TURKEY
2-1/4 Pounds	GROUND TURKEY
6 Pounds	GROUND TURKEY
5 Pounds	GROUND TURKEY
5 Pounds	GROUND TURKEY
2-1/2 Pounds	GROUND TURKEY
1-1/2 Pounds	GROUND TURKEY
1-1/4 Pounds	GROUND TURKEY BREAST
1-1/4 Pounds	GROUND TURKEY, extra lean
3 Large	hard cooked eggs, shelled
7 Fluid ounces	hazelnut oil
2 Ounces	hazelnuts
1/4 Cup	heavy cream
1 Quart	heavy cream
16 Slices	heirloom tomato slices
3 Cups	herb-seasoned stuffing mix
3-1/2 Tablespoons	hoisin sauce
2 Ounces	hollandaise sauce
1 Cup	honey
3 Tablespoons	honey
1/3 Cup	honey
1/3 Cup	honey
1/4 cup	honey
1/2 Cup	honey
1/4 Cup	honey
1/2 Cup	Honey Pineapple Chutney
3/4 Pound	HONEY ROASTED TURKEY BREAST, cut into 1/4-inch cubes
1-2 Dash	hot pepper sauce
To Taste	hot pepper sauce
1 Teaspoon	hot red pepper flakes
2 Teaspoons	hot red pepper flakes
4 Medium	Idaho potatoes, peeled
1 loaf (about 16 inches long)	Italian bread, sliced lengthwise in half
1 Cup	Italian flavored tomato sauce
2 Tablespoons	Italian herb blend
2 Teaspoons	Italian seasoning
1 Pound	ITALIAN TURKEY SAUSAGE
1 Pound	ITALIAN TURKEY SAUSAGE, casings removed if necessary
1 Large	jalapeno
1	jalapeno pepper, minced
1/3	jalapeno pepper, seeded and minced
5 large	jalapeno peppers, roasted and peeled
1 Large	jalapeno, seeds & membrane removed, minced
3 Tablespoons	jalapenos, canned and minced
1-1/2	jalapenos, seeded and diced small
4 Medium	jalapenos, seeded and minced
7	jalapenos, seeded and minced
1-1/2 Teaspoons	Jamaican jerk seasoning
1 3 1/2-ounce	jar capers, drained & rinsed
1 (2-Ounce)	jar pimentos, drained and chopped
1 Cup	jellied cranberry sauce
16 Ounces	jellied cranberry sauce
2/3 Cup	jerk seasoning
1-1/2 Teaspoons	jerk seasoning
2 Tablespoons	jerk seasoning
1 Tablespoon	juniper berries
1	Kaiser roll, split and toasted
20 Each	kaiser roll, split horizontally
8	Kaiser rolls, split and lightly toasted
12	kalamata olives, pitted
2 Ounces	ketchup
3/4 Cup	ketchup
1 (15-Ounce) can	kidney beans, drained and rinsed
1/2 Teaspoon	kosher salt
1 Tablespoon	kosher salt
2 Teaspoons	kosher salt
1/2 Cup	kosher salt
1/3 Cup	kosher salt
To Taste	kosher salt
1/2 Teaspoon	kosher salt
2 Tablespoons	kosher salt
1 Cup	kosher salt
1 Tablespoon	kosher salt
1/4 Teaspoon each	kosher salt and coarse ground black pepper
1/4 Teaspoon each	kosher salt and coarse ground black pepper
To Taste	kosher salt and fresh ground pepper
As needed	kosher salt and freshly ground black pepper
1/2 Teaspoon each	kosher salt and freshly ground black pepper
As needed	kosher salt and freshly ground black pepper
8	large flour tortillas
4 to 5	Large fresh sage leaves, finely chopped
1	large green pepper, seeded and thinly sliced
8	Large strawberries, caps removed and diced
	Leaf lettuce
40 Leaves	leaf lettuce, washed and dried
1 Medium	leek, large dice
8 Tablespoons	lemon aioli
4	LEMON GARLIC SEASONED TURKEY BREAST TENDERS
3 Tablespoons	lemon juice
1 Teaspoon	lemon juice, freshly squeezed
2 Tablespoons	lemon zest, minced
1	Lemon, juiced
1	Lemon, juiced
1 large	lemon, thinly sliced
2 Large	lemons, zested
1 Pound	lentil beans
4	lettuce leaves, washed and dried, chilled
1/3 Cup	light brown sugar
2 Tablespoons	light brown sugar
3 Tablespoons	light brown sugar
2 Tablespoons	light brown sugar
1/4 Cup	light cream or table cream
4 Fluid ounces	light olive oil
1 Cup	light ranch dressing
1 Cup	light sour cream
2-1/2 Cups	lime juice, freshly squeezed
20 Each	lime wedges
2 Teaspoon	lime zest
2 Large	limes
4 Tablespoons	liquid smoke
1/2 Teaspoon	low-sodium chicken bouillon granules
1/3 Cup	lower-sodium soy sauce
1 Cup	lower-sodium soy sauce
1 Cup	lower-sodium teriyaki sauce
1 (11-Oounce) can	Mandarin oranges, well drained
1	Mango, peeled and chopped (about 1 cup)
1	mango, peeled and small dice
2	Mangos, peeled and cut in julienne strips
1/4 Cup	maple syrup
4 Ounces	maple syrup
1/2 Cup	maple syrup
1/4 Cup	margarine
1/4 Cup	margarine
	MARINADE:
3 Cups	mashed sweet potatoes
1 Cup	mayonnaise
2/3 Cup	mayonnaise
1 Cup	mayonnaise
2 Tablespoons	mayonnaise
5 Ounces	mayonnaise
2 Cups	mayonnaise
1/2	medium red onion, thinly sliced
2	medium red onions, diced
1	medium sweet red pepper, cored, seeded and cut into long thin strips
1-1/2 Cups	Merlot wine
1 Pound	mesclun greens, washed and drained
8 (9-Inch) long	metal skewers
1 Ounce	Mexican chocolate, roughly chopped
2 Ounces	micro greens or mixed salad greens, chilled
3	Mild green chilies, roasted, peeled, seeded and chopped
1/4 Cup	milk
2 Tablespoons	minced fresh basil
1 Teaspoon	minced fresh garlic
1 Teaspoon	minced fresh garlic
1 Teaspoon	minced fresh garlic
1 Teaspoon	minced garlic
1/2 Teaspoon	minced garlic
2 Tablespoons	minced garlic
1 Teaspoon	minced garlic
1/4 Cup	minced green onion
1/2 Teaspoon	minced jalepeno pepper
1/4 Cup	minced oil-packed sun dried tomatoes, drained
1/4 Cup	minced red onion
3 Tablespoons	minced shallots
2 Tablespoons	minced shallots
1/2 Cup	mirin sauce
2 Cups	mixed dried fruit, chopped
6 Cups	mixed salad greens, cleaned and chilled
6 Cups	mixed salad greens, such as romaine, iceberg & spinach, cut & tossed
1 Ounce	Monterey Jack cheese, shredded
1 Cup	Monterey Jack cheese, shredded
3 Cups	Monterey Jack cheese, shredded
1 Pound, 4 Ounces	Monterey Jack cheese, sliced thin into 20 slices
8 ounces	Montery Jack cheese, shredded
1-1/2 Tablespoons	mustard
1 Tablespoon	mustard seeds
1 Package	neck, heart, gizzard from TURKEY giblets
1 Package	neck, heart, gizzard from TURKEY GIBLETS
As needed	new potatoes, boiled
1 12-oz jar	non-fat turkey gravy
As needed	non-stick vegetable spray
	Non-stick vegetable spray
1 Cup	nonfat Ricotta cheese
1/4 Teaspoon	nutmeg, freshly grated
3 Tablespoons	oil
2 Tablespoons	oil, divided
As needed	olive oil
2 Fluid ounces	olive oil
2 Tablespoons	olive oil
2 Tablespoons	olive oil
1 Teaspoon	olive oil
As needed	olive oil
1 Tablespoon	olive oil
As needed	olive oil
6 Cups	olive oil
2 Cups	olive oil
1-1/2 Cups	olive oil
3/4 Cup	olive oil
2 Tablespoons	olive oil
1 Tablespoon	olive oil
3 Tablespoons	olive oil
1/4 cup	olive oil
1/2 Cup	olive oil
As needed	olive oil
4 ounces	olive oil
1 Ounce	olive oil
5 Tablespoons	olive oil
As needed	olive oil
1 Tablespoon	olive oil
2 tablespoons	olive oil
2 to 3 Tablespoons	olive oil
1/4 Cup	olive oil
2 Tablespoons	olive oil
2 Cups	olive oil
2 Tablespoons	olive oil
2 Cups	olive oil
1 Tablespoon	olive oil, divided
6 Tablespoons	olive oil, divided
2 Tablespoons	olive oil, divided
6 Tablespoons	olive oil, divided
3 Tablespoons	onion powder
1/4 Teaspoon	onion powder
3-1/2 Cups	onion, chopped
1/4 Cup	onion, chopped
3/4 Cup	onion, chopped
1 large	onion, chopped
2/3 Cup	onion, chopped
2 Cups	onion, coarsely chopped
5 Cups	onion, cut into 3/4-inch chunks
1 Large	onion, finely chopped
1 Large	onion, large dice
1/4 Cup	onion, minced
1-1/2 Cups	onion, minced
1	onion, peeled and chopped
1 Medium	onion, small dice
1 Medium	onion, thickly sliced
1 Medium	onion, thickly sliced
5 pounds	onions (sweet), carmelized
2 Medium	onions, chopped
1-1/2 Cups	onions, coarsely chopped
2 Medium	onions, each cut into 6 wedges
2 Small	onions, finely diced
1/2 Pound	onions, finely diced
4	onions, medium dice
4 Medium	onions, thinly sliced
1/2	orange
2 Tablespoons	orange juice
1 Cup	orange juice
2 Tablespoons	orange juice
1 Tablespoon	orange zest
1 Medium	orange, peeled and juiced
2 Medium	oranges, juiced
1-1/4 Pounds	Oriental bean thread noodles
1 Pound	OVEN ROASTED TURKEY BREAST, thinly sliced
9 Pounds	oyster mushrooms, cleaned and sliced
1 (1.25-ounce)	Package 30% less sodium taco seasoning mix
1 4-ounce	package Feta cheese, crumbled
1/4 Cup	packed fresh basil leaves, cut into very thin strips
14 Ounces	papparedelle noodles
1 Cup	paprika
1-1/2 Tablespoons	paprika
1/4 Cup	paprika
1/4 Cup	Parmesan cheese, divided
2 Tablespoons	Parmesan cheese, freshly grated
As needed	Parmesan cheese, grated
1/3 Cup	parsley, chopped
1/2 cup	parsley, coarsely chopped
2 Tablespoons	parsley, minced
1 Cup (4 ounces)	part-skim Mozzarella cheese, shredded
18 Large	pasta shells, uncooked
	Pastry for 2-crust 9-inch pie
2-1/2 Cups	peanut oil
4 to 5 Gallons	peanut oil, See Note
2/3 Cup	peanuts, chopped
As needed	pears or apples
1/3 Cup	pecan pieces
1 Ripe fresh pineapple,	peeled and cut into 1/2-inch slices
1 Tablespoon	peeled and grated fresh ginger root
1 Large sweet onion,	peeled and sliced 1/2-inch thick
1 Cup	peeled and thinly sliced carrots
1 Cup	peeled, seeded and coarsely chopped Roma tomatoes
1/4 Teaspoon	pepper
1/4 teaspoon	pepper
1/4 Teaspoon	pepper
1/4 Teaspoon	pepper
1/4 teaspoon	pepper
1/4 Teaspoon	pepper
	pepper to taste
3/4 Teaspoon	pepper, divided
4 Sheets	phyllo
Garnish	pickled ginger
As needed	pickled onions
	Pico de Gallo
1-Inch	piece fresh ginger, sliced
2 Tablespoons	pimento-stuffed olives, drained and finely chopped
3/4 Cup	pimento-stuffed olives, drained and finely chopped
3/4 Cup	pine nuts, toasted
3 Cups	pineapple chunks
As Needed	pineapple, melon or kiwi for garnish, sliced
2 Tablespoons	pink peppercorns, chopped fine
24 Each	pita bread
1 Cup	pitted black olives, drained & sliced
1 Large	plain crepe
3 Pounds	plain yogurt
2 Cups	plantain chip crumbs
2 Each	plum tomatoes, seeded, finely diced
5	poblano chiles, roasted and peeled
1-1/2 Cups	polenta
1/2 Cup	pomegranate molasses
4-1/4 Ounces	potatoes
1-1/2 Teaspoons	poultry seasoning
1/4 Teaspoon	poultry seasoning
1/2 Teaspoon	poultry seasoning
8	pre-made TURKEY BURGERS, garlic and pepper flavor preferred
3 Pounds	PRECOOKED TURKEY MEDALLIONS, 2 ounces each
6 Cups	prepared black beans, heated
3 Quarts	prepared couscous, heated
1-1/2 teaspoon	prepared Dijon-style mustard
2 Tablespoons	prepared mustard
As needed	radiccio leaves, washed, dried and chilled
2 Ounces	raisins
1 1-Ounce packet	ranch style dressing mix
	Raspberry Dipping Sauce
As needed	red and green whole peppers, for garnish
1/2 Cup	red bell pepper, diced
1	Red bell pepper, roasted, peeled, seeded and chopped
1	red bell pepper, seeded & cut into 1/2-inch pieces
1	red bell pepper, seeded and chopped
1/2 Cup	red bell pepper, seeded and diced
1/4 Cup	red bell pepper, seeded and minced
1/2 Teaspoon	red chili flakes
1/4 Cup	red currant jelly
1 Each	Red Delicious apple, cored and thinly sliced
As needed	red grapes
1 Large	red onion
1/2 Cup	red onion, small dice
1/2 Small	red onion, very thinly sliced
3 bunches	red or green chard OR mustard greens
1/2 Tablespoon	red pepper flakes
1/4 teaspoon	red pepper flakes
8 Cups	red pepper, seeded and cut into 3/4-inch chunks
1 Medium	red pepper, seeded and julienne
2 Thin slices	red ripe tomatoes
12 Ounces	red skinned potatoes, peeled and diced
1/4 Cup	red wine vinegar
1/4 Cup	red wine vinegar
1 Tablespoon	red wine vinegar
3 Tablespoons	red wine vinegar
2 tablespoons	red wine vinegar
3 Tablespoons	red wine vinegar
1 Cup	red wine vinegar
As needed	red-skinned mashed potatoes
1/2 Cup	reduced-fat Monterey Jack cheese, grated
1 Cup	reduced-sodium chicken bouillon
1-1/4 Cups	reduced-sodium soy sauce
2 Tablespoons	reduced-sodium soy sauce
1/2 Cup	reduced-sodium soy sauce
1	refrigerated pie crust, room temperature
1 pint	refrigerated salsa
1/4 Cup	rice wine vinegar
1/4 Cup	rice wine vinegar
12 8-inch round	rice-paper wrappers
2 Small	ripe avocados, peeled and thinly sliced
1	ripe mango, peeled and cut into thin strips
2 Cups	ripe mango, small dice
1 Medium	ripe nectarine, peeled and diced
1 Medium	ripe peach, peeled and diced
2	ripe tomatoes, seeded and diced
	Roasted Red Pepper Sauce
3	Roma tomatoes, cut into quarters
3 Cups	Roma tomatoes, seeded, large dice
1 to 2 leaves	romaine lettuce, washed, drained and chilled
2 Cups	rotini pasta, (or other small pasta), cooked and drained
6	russet potatoes
8 Mini	rustic bread rolls
3/4 Cup	sake OR dry sherry
1/4 Cup	salad oil
2/3 cup	salad oil
1/4 Cup	salsa
1-2 Cups	Salsa
2 Tablespoons	salt
1/2 Teaspoon	salt
2 Tablespoons	salt
1 Teaspoon	salt
1/2 teaspoon	salt
1 Teaspoon	salt
1/4 Teaspoon	salt
1/2 Teaspoon	salt
2 Tablespoons	salt
To Taste	salt
1/4 Cup	salt
1/2 Teaspoon	salt
2 Tablespoons	salt
3/4 Teaspoon	salt
1/4 Teaspoon	salt
1 Tablespoon	salt
1/2 Teaspoon	salt
1/2 Teaspoon	salt
To taste	salt
1/2 Teaspoon	salt
1 Teaspoon	salt
1/2 Teaspoon	salt
1-3/4 teaspoons	salt
To taste	salt
1/2 Teaspoon	salt
1/8 Teaspoon	salt
1/2 Teaspoon	salt
1 Tablespoon	salt
1/2 Teaspoon	salt
1/2 teaspoon	salt
Pinch	salt
2 Teaspoons	salt
1/2 Teaspoon	salt
1-1/2 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 black pepper
	salt and 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
As needed	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
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 black pepper
To Taste	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 pepper
To Taste	salt and freshly ground white pepper
To Taste	salt and freshly ground white pepper
To taste	salt and ground white pepper
To Taste	salt and pepper
To Taste	salt and pepper
As needed	salt and pepper
	Salt and pepper to taste
To Taste	salt and white pepper
	salt to taste
3/4 Teaspoon	salt, divided
20	Saltine crackers, crushed
1	Scallion
1/4 Cup	scallions, cut into chunks
1 Bunch	scallions, finely chopped
1 Teaspoon	sea salt
1/3 Cup	seasoned bread crumbs
1/2 Cup	seasoned bread crumbs
As needed	seasoned flour
3/4 Cup	seeded and chopped red bell pepper
1 Cup	seeded and sliced green or red pepper
20 Mini	sesame dinner rolls, split
1 Tablespoon	sesame oil
1 Tablespoon	sesame oil
1/2 Cup (2-1/2 Ounces)	sesame seeds, divided
2 Tablespoons	sesame seeds, toasted
2 Tablespoons	sesame seeds, toasted
1 Medium	shallot, minced
1 Medium	shallot, minced
3	Shallots, finely chopped
1/4 Cup	shallots, finely chopped
6	Shallots, finely chopped
1/2 Cup	shallots, finely diced
4 Small	shallots, finely diced
2 Ounces	shaved Parmesan for garnish
1/3 Cup	sherry vinegar
2 Tablespoons	sherry vinegar
8 Ounces	sherry vinegar
1/4 Cup	sherry wine
9 Pounds	shiitake mushrooms, cleaned and sliced
2 Pounds	shitake mushrooms, cleaned and sliced
1 Cup	shredded carrots
1/2 Cup	shredded Cheddar cheese
1/2 Cup	shredded Cheddar cheese
1/2 Cup	shredded Mozzarella cheese
1/4 Cup	shredded reduced-calorie Monterey Jack cheese
1 Cup	skim milk
1 5-Pound	SKINLESS, BONELESS TURKEY BREAST, butterfly 1/4-inch thick
As needed	sliced American cheese
1 Cup	sliced artichoke hearts
1 Cup	sliced mushrooms
1/4 Cup	slivered almonds
1/2 Cup	slivered blanched almonds, roughly chopped
12 to 16	small mushrooms, cut in half
1	small pinch red pepper flakes
1	small red onion, peeled, thinly sliced, separated into rings
1 Teaspoon	smoke essence
4 1-Ounce slices	smoked Cheddar cheese
1/2 Pound	smoked Gouda, cut into matchsticks
1-1/2 Pounds	SMOKED TURKEY, cut into matchsticks
1 Ounce	SMOKED TURKEY, diced
1-1/2 Pounds	SMOKED TURKEY, sliced and cut into thin strips
1/2 Cup	smooth peanut butter
1-1/2 Pounds	soba noodles, dry
2/3 Cup	sour cream
1-1/2 Cups	sour cream
1 Tablespoon	sour cream
1 Cup	sour cream
1 Cup	sour cream
1/4 Cup	sour cream
1/4 Cup	sour cream
12 Thin slices	sourdough bread, toasted
1 tablespoon	soy sauce
1-2/3 Cups	soy sauce
1/2 Teaspoon	soy sauce
1 Cup	soy sauce
2 Medium	Spanish onions, julienne
8 Cups	spinach leaves, washed, drained, torn and chilled
4 Hawaiian sweet sandwich rolls or potato burger buns,	split and toasted
3 Pounds, 12 Ounces	SPLIT TURKEY BREAST, cut into 3/8-inch thick slices
	Spring Roll Assembly
8 Cups	sticky rice, cooked
2 Ounces	stiff coffee
1 Cup	strawberries, washed, drained, sliced and chilled
3 Tablespoons	sugar
2 Cups	sugar
1/4 Cup	sugar
4 to 5 Tablespoons	sugar
1 Tablespoon	sugar
1 Tablespoon	sugar
1/2 teaspoon	sugar
2 Tablespoons	sugar
3 Tablespoons	sugar
1/2 Cup	sugar
2 Tablespoons	sugar
2 Tablespoons	sugar
1 Teaspoon	sugar
3 Tablespoons	sugar
1/4 Cup	sugar
1/2 Pound	sunflower seeds
2 Tablespoons	sweet basil
2 Ounces	sweet corn kernels
3 Cups	sweet onion, chopped
1 Medium	sweet onion, chopped fine
1	Sweet onion, sliced thin
1/4 Ounce	sweet onions, diced fine
As needed	sweet potato fries
3 Large	sweet potatoes, peeled
1/2 Large	sweet red bell pepper, seeded & cut into 1-inch cubes
1 Large	sweet red bell pepper, seeded and thinly sliced
1-1/2 Cups	sweet red onion, finely chopped
4 Fluid ounces	sweet sherry (i.e. Harvey's Bristol Cream)
1-Ounce slice	Swiss cheese
To taste	Tabasco
3 Ounces	Tabasco sauce
1 Tablespoon	tamari soy sauce
1/4 Cup	tamari soy sauce
	Tangerine Vinaigrette
1 Each	tangerine, quartered
2 Each	tangerines, zested and juiced
3 Tablespoons	tarragon vinegar
6 to 8 Large	tart apples (A combination of tart apples provides the best flavor)
1 (12-Inch)	thin-crust pizza shell
4 Cups	thinly sliced cabbage
1-Ounce	thinly sliced fresh mushrooms, lightly sautéed
1 Tablespoon	thinly sliced fresh scallions
2 Cups	thinly sliced onions
1/2 Teaspoon	thyme
5 Ounces (3 Medium)	tomatillos, husked and rinsed
50 8-Inch	tomato basil flour tortillas
2 Tablespoons	tomato paste
1 Tablespoon	tomato paste
2 (18-Ounce) Cans	tomato paste
8 Ounces	tomato sauce
2 Each	tomato slices, breaded
As needed	tomato wedges
1 Can (16 ounces)	tomatoes
2 Large	tomatoes, halved and seeded, chilled
2 Cups	tomatoes, medium dice and seeded
7	tomatoes, medium, seeded and chopped
2	tomatoes, seeded and coarsely chopped
4 cups	torn mixed salad greens, chilled and divided
1/2 Tablespoon	truffle slices or peelings
1/2 teaspoon	tumeric
1 Pound (about 21 slices)	TURKEY BACON
4-5 Strips	TURKEY BACON
12 Slices	TURKEY BACON, cut into 1-inch slices
8 Ounces	TURKEY BASE
8 Ounces	TURKEY BOLOGNA, thinly sliced
25 8 Ounces each	TURKEY BONE-IN CHOP
1 Pound	TURKEY BREAKFAST SAUSAGE, squeezed from casings
1 4-Pound	TURKEY BREAST (not self-basting or kosher)
8 (4-ounce)	TURKEY BREAST CUBES, cut about 2x2-inches square
2 Pounds	TURKEY BREAST CUTLETS, cut into 1-inch strips
3 Pounds	TURKEY BREAST STRIPS
1 Pound	TURKEY BREAST TENDERLOINS or CUTLETS, grilled
1 6 - Pound	TURKEY BREAST, boneless, skin-on
8 Ounces	TURKEY BREAST, cut into thin strips
3-1/4 Pounds	TURKEY BREAST, deli style
4-6 Pounds	TURKEY BREAST, fresh or thawed
2-1/4 Pounds	TURKEY BREAST, skin removed, cut into thin scallops
1-1/2 Quarts	TURKEY BROTH
1/3 Cup	TURKEY BROTH
3-1/2 Quarts	TURKEY BROTH
1-3/4 Cups	TURKEY BROTH
1-1/2 Cups	TURKEY BROTH or reduced-sodium chicken bouillon
4 Cups	TURKEY BROTH or reduced-sodium chicken bouillon
2 to 4 Tablespoons	TURKEY BROTH or water (optional)
8 (3-Ounce)	TURKEY CHOPS, 3/4 to 1-inch thick
42 Pounds	TURKEY COMBO ROAST, cooked and sliced 1-inch thick
4 Ounces	TURKEY CUTLET
1 Pound	TURKEY CUTLETS
4 6-Ounce	TURKEY CUTLETS
2 4-ounce	TURKEY CUTLETS
5 4-Ounce	TURKEY CUTLETS
1-1/2 pounds	TURKEY CUTLETS, cut into 1/2-inch strips
1 Pound	TURKEY CUTLETS, gently pounded to an even thickness
2 Pounds	TURKEY CUTLETS, pounded to 1/4 -1/8-inch thick
1 Pound	TURKEY CUTLETS, pounded to an even thickness
12 4-Ounce	TURKEY CUTLETS, pounded to an even thickness
4 5-Ounce	TURKEY CUTLETS, sliced thin & gently pounded to an even thickness
4 Each	TURKEY DRUMSTICKS
4 Small	TURKEY DRUMSTICKS
4 (6-Ounce)	TURKEY ESCALOPES
1 Cup	TURKEY GIBLETS, cooked and chopped
1 Pound	TURKEY HAM, cut into large chunks
3-1/4 Pounds	TURKEY HAM, deli style
1 Pound, 4 Ounces	TURKEY HAM, shaved
8 Ounces	TURKEY HAM, thinly sliced
2 (About 1 pound each)	TURKEY LEGS
3	TURKEY LEGS
4 Large	TURKEY LEGS
1	TURKEY LIVER
1	TURKEY LIVER
8 Ounces	TURKEY SALAMI, thinly sliced
1-1/2 Pounds	TURKEY SAUSAGE, cooked and drained
16 2" thick	TURKEY SHANKS, skinless, cut from widest part of leg, close to thigh
20 (4 Ounce)	TURKEY STEAKS, thawed
20 Each (5 Pounds total)	TURKEY STEAKS, thawed and cut into 1/4-inch strips
1-1/2 Cups	TURKEY STOCK
3 Cups	TURKEY STOCK
3 Quarts	TURKEY STOCK
2 Cups	TURKEY STOCK
2 Cups	TURKEY STOCK
1-1/4 Cups	TURKEY STOCK
1-1/2 Cups	TURKEY STOCK
3 Cups	TURKEY STOCK
3 Cups	TURKEY STOCK
2 to 3 Quarts	TURKEY STOCK
2 Gallons	TURKEY STOCK
8 Ounces	TURKEY TENDERLOIN
50 1 Ounce each	TURKEY TENDERLOIN MEDALLIONS
7 12-14 Ounce	TURKEY TENDERLOINS
4 (14-16 Ounces)	TURKEY TENDERLOINS
2 Pounds	TURKEY THIGHS
5 Pounds	TURKEY WINGS
4	TURKEY WINGS, remove and discard tips
2 Tablespoons	unsalted butter
6 Tablespoons	unsalted butter
1 Tablespoon	unsalted butter
3 Pounds	unsalted butter
As needed	unsalted butter
1/2 Cup	unsalted butter
1 Pound	unsalted butter
4 Ounces	unsalted butter
1/2 Cup	unsalted butter
1 Tablespoon	unsalted butter
1/2 Pound	unsalted butter
2 Tablespoons	unsalted butter
1 Ounce	unsalted butter
6 Tablespoons	unsalted butter, cold
3 Tablespoons + 1-1/2 Teaspoons	unsalted butter, cold
1 Pound	unsalted butter, softened
2 Ounces	unskinned almonds
2 Whole	vanilla beans
As needed	Vegetable combo
	vegetable cooking spray
	vegetable cooking spray
As needed	Vegetable cooking spray
	Vegetable cooking spray
3/4 Cup	vegetable oil
1-1/2 Cups	vegetable oil
1-1/2 Tablespoons	vegetable oil
3 Tablespoons	vegetable oil
1/2 Cup	vegetable oil
1/2 Cup	vegetable oil
3/4 Cup	vegetable oil
2/3 Cup	vegetable oil
2 Tablespoons	vegetable oil
2 Teaspoons	vegetable oil
	Vegetable spray
1 Tablespoon	vinegar
2 Cups	virgin olive oil
1-1/3 Cups	walnuts, toasted, coarsely chopped
1/2 Cup	warm (not hot) clarified unsalted butter
Garnish	wasabi
1 Teaspoon	wasabi powder
1 Cup	water
4 Ounces	water
1 Soup Can	water
2/3 Cup	water
1/4 Cup	water
1 Tablespoon	water
8-Ounces	watercress salad
As needed	watercress sprigs
6 Cups	watermelon, seeded & cubed into 1-inch pieces
2 Cups	wheat crumbs, crusts removed & bread processed to fine crumb
2 Ounces	whipped eggs
3 Ears	white corn
1 19-Ounce Can	white kidney beans (cannellini), drained and rinsed
2 Medium	white onions, peeled, cut into 2-inch pieces
3 Tablespoons	white pepper
1 Tablespoon	white pepper
Dash	white pepper
1/4 Teaspoon	white pepper
8	White peppercorns, lightly crushed
1 Cup	white sugar
1 Cup	white vinegar
1/2 Cup	white wine vinegar
1/4 Cup	white wine vinegar
1/3 cup	white wine vinegar
3 Tablespoons	white wine vinegar
2/3 Cup	whole cranberry sauce
1 Cup	whole cranberry sauce
10 Medium	whole fresh jalapenos, cut into 1/4-inch slices
1 Tablespoon	whole grain Dijon mustard
1 Pint	whole milk
1/2 Cup	whole milk
1 Large	whole onion, sliced
1 #10 can	whole plum tomatoes, seeded, chopped and drained
4	whole sage leaves
1 20-Pound	WHOLE TURKEY
14-16 Pound	WHOLE TURKEY, fresh or frozen (thawed)
1 12-Pound	WHOLE TURKEY, fresh or thawed
1 10-12 Pound	WHOLE TURKEY, non self-basting
12 Ounces	wild rice, cooked and cooled
As needed	wine mushroom sauce
14 6-inch	wooden skewers, soaked in water for 30 minutes
1 Tablespoon	Worcestershire sauce
2 Ounces	Worcestershire sauce
1/2 Teaspoon	Worcestershire sauce
8 Pounds	yams, washed
3/4 Cup	yellow bell pepper, diced
1	yellow bell pepper, seeded & cut into 1/2-inch pieces
2 Small to Medium	yellow bell peppers, cut into 1-inch pieces
6 Pounds	yellow corn kernels, frozen and thawed
10 Cups	yellow cornmeal
3 Cups	yellow onion, chopped
1 Cup	yellow onion, diced
4 Ounces	yellow onion, small dice
8 Pounds	yellow onions, peeled and cut in 1-inch dice
7 Cups	yellow squash, halved lengthwise and cut into 1/4-inch slices
2 Small	yellow tomatoes, thinly sliced
16 Small	Yukon Gold potatoes OR red potatoes, washed
1 large	zucchini, cut into 1/2-inch pieces
7 Cups	zucchini, halved lengthwise and cut into 1/4-inch slices