Amount	Ingredient
1	(10-12 Pound) WHOLE TURKEY, fresh or thawed if frozen
12	6-inch bagel bread squares with seeds OR sub rolls, split
1 Ounce	Alaskan king crabmeat
10-Ounces	alfalfa sprouts, cleaned
1/3 Cup	all purpose flour
1-1/3 Cups	all purpose flour
2 Cups	all purpose flour
As needed	all purpose flour
3 Cups	all-purpose flour
3 Tablespoons	all-purpose flour
2 Tablespoons	all-purpose flour
2 Tablespoons	all-purpose flour
3 Tablespoons	all-purpose flour
1/2 Cup	alphabet pasta
7 Each	anchovy fillets, drained
1/4 Teaspoon	anise seed, crushed
1 Ounce	apple cider vinegar
1/4 Cup	apple juice
1/2 Cup	apple-cider vinegar
1 Pound	applewood smoked bacon (cooked and well drained)
16 Slices	applewood smoked bacon, grilled
1 cup	apricot nectar
1/2 Cup	apricot preserves
1/3 Cup	apricot preserves
1-1/2 Pounds	artichoke hearts, quartered (well drained)
4 Cups	arugula leaves, washed, drained and chilled
2 Cups	arugula, washed, dried and chilled
4 Wedges	Asiago cheese focaccia, split
20 Wedges	Asiago cheese focaccia, split
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 Ounce	baby spinach leaves, washed, drained and chilled
2 Cups	baby spinach leaves, washed, dried, chilled and torn
12 Ounces	baby spinach, washed, dried and chilled
1 (10-Ounce)	bag fresh spinach leaves, washed, drained & stems removed
1/4 ounce	bakers yeast
1/3 Cup	balsamic vinegar
2 Tablespoons	balsamic vinegar
As needed	balsamic vinegar
1 Teaspoon	balsamic vinegar
3/4 Cup	balsamic vinegar
1 tablespoon	basil, dry
8 10-inch	basil-flavor tortillas
2 Each	bay leaf
1 Large	bay leaf
1 Small	bay leaf
4	Bay leaves
2 Large	bay leaves
4	Bay leaves
2	bay leaves
2	bay leaves
4	bay leaves
3	Bay leaves
2 Teaspoons	bay leaves, ground
1 Ounce	BBQ Coffee Glaze
3 Ounces	bearnaise sauce
12-24 Ounces	beer
1 Medium	bell pepper, seeds removed and chopped
1 (15-ounce) Can	black beans
3-1/2 Cups	black beans, cooked
1 Cup	black beans, cooked, rinsed and drained
1-1/2 Pounds	black olives, pitted and drained
1 Teaspoon	black pepper
1/4 Teaspoon	black pepper
2 Tablespoons	black pepper
3 Tablespoons	black pepper
1/2 Teaspoon	black pepper, coarse grind
1 Teaspoon	black pepper, freshly ground
1 Teaspoon	black pepper, freshly ground
10	black peppercorns
2 Tablespoons	black peppercorns
10 each	black peppercorns
1 Teaspoon	black peppercorns
1/4 Cup	blended oil
1/4 Cup	blended oil
As needed	blue corn tortilla strips
2 Tablespoons	boiling water
2 Large Heads	bok choy
1 (5-6 Pound)	BONE-IN TURKEY BREAST
1 (5-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 1-1/2 Ppounds	BONELESS TURKEY BREAST HALF, skin removed
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
3/4 Cup	bourbon
3-1/2 Cups	bourbon
3/4 Cup	Braeburn or Jonathan apple, diced
1 Tablespoon	brandy
6 Medium	bread bowls
1/2 Cup	bread crumbs
2 1/2 cups	bread flour
4 Pounds	brioche dough
1 Cup	broccoli florets
2 Tablespoons	brown sugar
2 Tablespoons	brown sugar
2 Tablespoons	brown sugar
3 Tablespoons	brown sugar
1/4 Cup	brown sugar
4 Ounces	brown sugar
1/4 Cup	brown sugar
2 Pounds	Brussels sprouts, cut in half
1 small	bunch red-leaf lettuce, thinly sliced
16	burger buns, split
As needed	butchers twine
1 Teaspoon	butter
1/2 Ounce	butter
2 Tablespoons	butter
1 Tablespoon	butter
As needed	butter
1 Tablespoon	butter
4 Tablespoons	butter
8 Leaves	butter lettuce
As needed	butter lettuce leaves, washed, drained and chilled
7 Ounces	butter substitute (for broiling)
3 Ounces	butter substitute for broiling
2 Ounces	butter, melted
1 Cup	butter, melted
1 pound	butternut squash (1 small), peeled and cut into 1/2-inch pieces
1/2 Pound	button mushrooms, cleaned and halved
9 Pounds	button mushrooms, cleaned and sliced
1-1/2 Pounds	button mushrooms, cleaned and sliced
1/2 Ounce	button mushrooms, cleaned and sliced
5 Cups	button mushrooms, sliced thin
1 Cup	Calvados
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
1-1/3 Cups	canned green chili peppers, drained and diced
1 Tablespoon	canola oil
1 Ounce	canola oil
1/4 Cup	canola oil
1/4 Cup	canola oil
1/4 Cup	canola oil
1/4 Cup	canola oil
As needed	canola oil
1 Tablespoon	canola oil
1 Teaspoon	canola oil
2 Tablespoons	canola oil
3 Tablespoons	canola oil, divided
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
8 Ounces	carrots, peeled and diced
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 Teaspoon	cayenne pepper
1/8 Teaspoon	cayenne pepper
2 Tablespoons	cayenne pepper
1 Teaspoon	cayenne pepper
1/4 Teaspoon	cayenne pepper
1/4 Teaspoon	cayenne pepper
1/4 Teaspoon	cayenne pepper
1/2 Teaspoon (to taste)	cayenne pepper
1/2 Teaspoon	cayenne pepper
1 Tablespoon	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 Teaspoon	celery seed, crushed
1-1/4 Teaspoon	celery seed, ground
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
1 Cup	celery, chopped
1/2 Cup	celery, chopped
3 Cups	celery, chopped
2 Cups	celery, cut in 1/4-inch slices
1 Cup	celery, cut into 1/4-inch cubes
8 Ounces	celery, diced
3 Cups	celery, diced
2 Cups	celery, diced
2 Stalks	celery, medium dice
1-1/2 Cups	celery, minced
1 Stalk	celery, thickly sliced
3/4 Cup	champagne vinegar
3/4 Cup	champagne wine vinegar
1/2 Cup	Chardonnay
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
32 Each	cherry tomatoes, halved
2 Cups	cherry tomatoes, washed
4 Ounces	Chevre (soft goat cheese) OR substitute softened cream cheese
3 Tablespoons	chile powder
1/4 Cup	chili powder
2 Teaspoons	chili powder
2 Tablespoons	chili powder
1-1/2 to 2 Tablespoons	chili powder
2-1/2 Tablespoons	chili powder
2 Tablespoons	chili powder
1 Teaspoon	chili powder
1 Teaspoon	chili powder
2 teaspoons	chili powder
1 Teaspoon	chili powder
2 Tablespoons	chili powder
4 Teaspoons	chili powder
1/2 Cup	chili sauce
1/4 Cup	chili sauce
2-1/2 Pounds	Chinese cabbage, cut into 1/2-inch slices
6 Ounces	Chinese rice wine
1 (7-ounce) can	chipotle chilies
1/8	chipotle pepper
1-1/2 Cups	chipotle peppers
2	chipotle peppers, rehydrated, stemmed & seeded
3 Cups	chopped celery
2/3 Cup	chopped celery
1/3 Cup	chopped celery
2 Cups	chopped COOKED TURKEY
2 Ounces	chopped fresh basil
1-1/2 Teaspoons	chopped fresh basil or 1/2 Teaspoon dried basil leaves
1/4 Cup	chopped fresh cilantro
1/2 Cup	chopped fresh cilantro
1 Tablespoon	chopped fresh cilantro
1 Ounce	chopped fresh oregano
1-1/2 Teaspoons	chopped fresh oregano or 1/2 Teaspoon dried oregano leaves
2 Tablespoons	chopped fresh parsley
1 Tablespoon	chopped fresh parsley
3 Tablespoons	chopped fresh parsley
1-1/2 Teaspoons	chopped fresh thyme or 1/2 Teaspoon dried thyme leaves
1-1/2 Cups	chopped green onions
1/2 Cup	chopped green pepper
1/3 Cup	chopped green pepper
1 4-Ounce Can	chopped mild green chilies
1/2 Cup	chopped onion
1/2 Cup	chopped onion
1 Cup	chopped onion
2/3 Cup	chopped onion
1/2 Cup	chopped onion
1/4 Cup	chopped onion
1 Cup	chopped onion
1 Tablespoon	chopped parsley
As needed	chopped parsley
7 Tablespoons	chopped peanuts, (without salt)
2 Tablespoons	chopped pecans
1 Tablespoon	chopped red onion
3/4 Cup	chopped sun-dried tomatoes
1 Quart	chopped sweet onion
1 Cup	chunky salsa with chipotle
1/4 Cup	cider vinegar
4 Ounces	cider vinegar
4 Fluid ounces	cider vinegar
3 Tablespoons	cider vinegar
As needed	cilantro leaves
As needed	cilantro leaves for garnish
1 Cup	cilantro leaves, finely chopped, packed
1/4 cup	cilantro leaves, washed, dried and chopped
1 Cup	cilantro leaves, washed, dried and chopped
1 Cup	cilantro leaves, washed, dried and packed
1 Quart	cilantro leaves, washed, dried and packed
2 Tablespoons	cilantro, chopped
As needed	cilantro, chopped
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
1/2 Cup	coarsely grated carrot
	coarsely ground black pepper
2 Teaspoons	coarsely ground pepper
5 Cups	coarsley crumbled prepared cornbread
1/2 cup	coconut milk
8 Ounces	coconut milk
2 Cups	coconut milk
1/4 Cup	cola soda
1 Ounce	cold butter, cubed
2 tablespoon	cold unsalted butter, cut into bits
1/2 Cup	cold water
8 Cups	cold water
3 Gallons	cold water
1 Tablespoon	cold water
2-1/2 Quarts	cold water
1 Gallon	cold water
2 Tablespoons	cold water
2 Tablespoons	cold water
1-1/2 Teaspoons	cold water
7 Fluid ounces	cold water
1 Teaspoon	cold water
1/2 Cup	commercial barbecue sauce
4 Ounces	commercial broccoli slaw, shredded
3 Ounces	commercial Thousand Island dressing
1 Can (10-1/2 ounces)	condensed French onion soup
2-1/2 Pounds	cooked and drained linguini
4 #10 Cans	cooked black beans, drained
1/2 Cup	cooked green peas
As needed	cooked linguine
As needed	cooked rice
1/2 Pound	COOKED TURKEY BREAST, cut into 1/2-inch julienne
2-1/2 Cups	COOKED TURKEY BREAST, skin removed, chopped
6 Ounces	COOKED TURKEY BREAST, thinly sliced
1 Cup	COOKED TURKEY, chopped
8 Ounces	COOKED TURKEY, chopped
3 Cups	COOKED TURKEY, cubed
2-1/4 Cups	COOKED TURKEY, cubed
1 Pound	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
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
2 Cups	COOKED TURKEY, shredded
6 Ounces	COOKED TURKEY, small dice
1 Quart	cooked white rice
1/2 Cup	cooked wild rice
1 Small	cooking apple, peeled and diced in water
1 Tablespoon	cooking oil
Pinch	coriander
1/2 Teaspoon	coriander
3/4 Cup	corn niblets, drained
1 teaspoon	corn starch
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)
1/4 Cup	cornstarch
1 Teaspoon	cornstarch
2 Tablespoons	cornstarch
3-1/2 Tablespoons	cornstarch
1 Tablespoon	cornstarch
1/3 Cup	cornstarch
2 Tablespoons	cornstarch
6 servings	couscous
3/4 Cup	couscous, uncooked
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
1/4 Cup	cranberry sauce
8 Tablespoons	cranberry sauce
2 Pounds	crawfish meat, cooked
1/2 Cup	cream
1 Cup	cream
1/4 Cup	cream cheese, softened
6 Ounces	cream cheese, softened
1-1/2 Teaspoons	creole seasoning *
1 ounce	crumbled Feta cheese
1/2 Teaspoon	crushed cumin
1 Can (8 ounces)	crushed pineapple
1/3 Cup	crushed pineapple with juice
1/3 Cup	crushed pineapple, well drained
1/2 Teaspoon	crushed red pepper
1 Teaspoon	crushed red pepper flakes
1/4 Teaspoon	crushed red pepper flakes
1-1/3 Cups	crushed tomatoes
4 #10 Cans	crushed whole tomatoes
1 Tablespoon	crystallized ginger, chopped
2 Tablespoons	crystallized ginger, finely minced
1 Cup	cubed red-skinned potato, steamed
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
2-1/2 Tablespoons	cumin
1 Tablespoon	cumin
2 teaspoons	cumin
1 Tablespoon	cumin
2 Tablespoons	cumin powder
1	Cup seedless red grapes, cut into halves
4 to 5 Tablespoons	curry powder
1/2 Cup	curry powder
1/2 Teaspoon	curry powder
2 tablespoons	curry powder
2 Ounces	dark raisins
1 Can (15 ounces)	dark red kidney beans, undrained
3/4 Cup	dark roasted sesame oil
3 Tablespoons	dark sesame oil
1 Gallon	dark stout beer
1-1/2 Pounds	DELI or OVEN ROASTED TURKEY BREAST, sliced very thin
1 Cup	diced carrots
1/2 Cup	diced celery
3 Cups	diced celery
1/2 Cup	diced celery
1/4 Cup	diced scallions
2 Cups	diced sweet onion
1 (15-Ounce) can	diced tomatoes
1/2 Ounce	diced tomatoes
1/2 Cup	Dijon mustard
1 Tablespoon	Dijon mustard
1-1/2 Cups	Dijon mustard
1 Teaspoon	Dijon mustard
1 Cup	Dijon mustard
1 Tablespoon	Dijon mustard
1 Teaspoon	Dijon mustard
1/3 to 1/2 cup	Dijon mustard dressing, commercial or homemade*
2 Tablespoons	Dijon-style mustard
1 Teaspoon	Dijon-style mustard
1/2 Teaspoon	dill weed
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 basil
1 Tablespoon	dried bonito flakes
8 Slices	dried bread, cubed
1/3 Cup	dried cherries
1/2 Cup	dried cranberries
2 Ounces	dried cranberries
1/4 Cup	dried currants
1 Tablespoon	dried herbes de Provence
1-1/2 Teaspoons	dried herbes de Provence
1-1/2 Teaspoons	dried herbes de Provence
1 Tablespoon	dried herbes de Provence
1/4 Teaspoon	dried marjoram
3 Ounces or 6 Medium	dried mulato chiles, stemmed and seeded
3 Ounces	dried mushrooms
1/2 Teaspoon	dried oregano
1 Tablespoon	dried oregano
1-1/2 Teaspoons	dried oregano
1/2 Teaspoon	dried oregano
1 Tablespoon	dried oregano
1 Teaspoon	dried oregano leaves
1 Teaspoon	dried oregano leaves
1 Tablespoon	dried oregano leaves
1 Tablespoon	dried oregano, crumbled
1 Teaspoon	dried oregano, divided
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 Tablespoon	dried rosemary
1 Teaspoon	dried rosemary, crushed
1 teaspoon	dried rosemary, crushed
1 Teaspoon	dried rosemary, crushed
2-1/2 Teaspoons	dried sage leaves
1-1/2 Teaspoons	dried sage leaves
1 Tablespoon	dried tarragon
2 Teaspoons	dried thyme
1 teaspoon	dried thyme
1 Teaspoon	dried thyme
1/2 Teaspoon	dried thyme
1 teaspoon	dried thyme
1/2 Teaspoon	dried thyme
1 Teaspoon	dried thyme
1/2 Teaspoon	dried thyme leaves
1-1/2 Teaspoons	dried thyme leaves
1/2 Cup	Driscoll's raspberries
2 Cups	Driscoll's strawberries, hulled and chopped
1/2 Cup	dry bread crumbs
6 Cups	dry bread crumbs
1 .6-Oz. Packet	dry herb Italian salad dressing mix
1/2 bottle	dry Italian white wine
2 Teaspoons	dry mustard
1 Tablespoon	dry mustard
3 Cups	dry red wine
1/4 Cup	dry roasted salted peanuts
1 Cup	dry roasted salted peanuts
1 Tablespoon	dry rosemary
2 Tablespoons	dry sherry
1/3 Cup	dry sherry (good quality)
2 Tablespoons	dry thyme
2-1/2 Pounds	dry white beans (Great Northern preferred)
3/4 Cup	dry white wine
6 Quarts	dry white wine
½ Cup	dry white wine
2 Cups	dry white wine
1 Pint	dry white wine
3 Tablespoons	dry white wine
1-1/2 Cups	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	dry-roasted hazelnuts, chopped
1/2 Cup	Earth Balance margarine (parve butter substitute)
10 Ounces	egg noodles, dry
As needed	egg wash
1	egg white
2 Each	egg whites
2	egg yolks
3 Large	egg yolks
2 Large	egg yolks
2 Whole	egg yolks
1 Large	egg, beaten
1	egg, beaten
1	Egg, beaten
1 Large	egg, lightly beaten
1 Large	egg, slightly beaten
1	egg, slightly beaten
4 Slices	eggplant, 3 inch diameter, 1/2" thick
4 Large	eggs
2	eggs
4 Large	eggs
3 Large	eggs, beaten
2 Large	eggs, beaten
3 Large	eggs, beaten for egg wash
2 Large	eggs, beaten for egg wash
12 Each	eggs, poached
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
2 Tablespoons	extra virgin olive oil
1 Tablespoon	extra virgin olive oil
1-1/2 Tablespoons	extra virgin olive oil
As needed	extra virgin olive oil
4 Tablespoon	extra virgin olive oil
As needed	extra-virgin olive oil
1 Cup	extra-virgin olive oil
1/2 Cup	extra-virgin olive oil, divided
3 Tablespoons	fat from poultry drippings
3 Tablespoons	fat from poultry drippings
1/4 Cup	fat-free mayonnaise
1/2 Teaspoon	fennel seed, crushed
1/2 Teaspoon	fennel seeds, crushed
4 Teaspoons	fennel seeds, toasted and crushed
2 Cups	fennel, diced
2 Tablespoons	fermented black beans, mashed
1/4 Cup	Feta cheese, crumbled
1-1/2 Cups	Feta cheese, crumbled
4 Ounces	fettuccine, cooked according to package directions
4 Ounces	field greens, washed, dried and chilled
1 Pound	field greens, washed, dried and chilled
2 Teaspoons	filé powder
2 Tablespoons	finely chopped crystallized ginger
3 Tablespoons	finely chopped fresh cilantro
1/4 Cup	finely chopped fresh cilantro
1/2 Cup	finely chopped fresh mint
3 Tablespoons	finely chopped green onions
1/4 Cup	finely chopped onion
1 Cup	finely chopped scallions
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
1/3 Cup	flavorful olive oil
As needed	flour
1/2 Ounce	flour
As needed	flour
1/4 Cup	flour
1 to 2 Tablespoons	flour
2 Cups	flour
2 Tablespoons	flour
3 Tablespoons	flour
1/2 Cup	flour
1 10-inch	flour tortilla
12 Large	flour tortillas
6 6-inch	flour tortillas
8 10-inch	flour tortillas
6 (10-inch)	flour tortillas
4 (8 to 10-inch)	Flour tortillas
10 8-inch	flour tortillas
6 6-inch	flour tortillas
2 6-inch	flour tortillas
3 Ounces	Fontina, cut into strips
Watercress or parsley	for garnish
50 Slices	French bread, diagonal cut, 1/2-inch thick
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 for garnish
2 Tablespoons	fresh basil leaves
1 Package (2/3-Ounce)	fresh basil leaves
As needed	fresh basil, chiffonade
1 Teaspoon	fresh basil, coarse chop
3 Tablespoons	fresh basil, coarsely chopped
1/3 Cup	fresh bread crumbs
1 Cup	fresh broccoli flowerettes
1/4 Pound	fresh button mushrooms, cleaned and sliced
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
3 Bunches	fresh cilantro, chopped
1/4 Cup	fresh cilantro, chopped
1 Bunch	fresh cilantro, chopped
1/4 Cup	fresh cilantro, chopped
2/3 Cup	fresh cilantro, chopped
6 Tablespoons	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
12 Cloves	fresh garlic
4 Cloves	fresh garlic
2 Ounces	fresh garlic, chopped
1 Clove	fresh garlic, minced
3 Cloves	fresh garlic, minced
1/4 Cup	fresh garlic, minced
2 Cloves	fresh garlic, minced
4 Teaspoons	fresh garlic, minced
2 Tablespoons	fresh garlic, minced
5 Cloves	fresh garlic, minced
1-1/2 Tablespoons	fresh garlic, minced
1/2 Cup	fresh garlic, peeled and cut into slivers
1 Head	fresh garlic, separated into cloves and crushed
1 Teaspoon	fresh ginger root, peeled and grated
3 Tablespoons	fresh ginger, grated
1 teaspoon	fresh ginger, minced
1/2 Cup	fresh ginger, peeled and cut into slivers
1 Tablespoon	fresh ginger, peeled and grated
2 Teaspoons	fresh ginger, peeled and minced
1 Teaspoon	fresh ginger, peeled and minced
1 Teaspoon	fresh gingerroot, peeled and grated
1 Tablespoon	fresh gingerroot, peeled and grated
1 Tablespoon	fresh gingerroot, peeled and minced
2 Teaspoons	fresh gingerroot, peeled and minced
1 Teaspoon	fresh gingerroot, peeled and minced
2 Pounds	fresh green peppers, seeded and diced
1/3 Cup	fresh lemon juice
1/4 Cup	fresh lemon juice
3/4 Cup	fresh lemon juice
1/4 Cup	fresh lemon juice
1/4 Cup	fresh lemon juice
1 Teaspoon	fresh lemon juice
5 Pounds	fresh lettuce, shredded
1/4 Cup	fresh lime juice
1/4 Cup	fresh lime juice
2 Cups	fresh lime juice
1/3 Cup	fresh lime juice
2 Tablespoons	fresh lime juice
1 tablespoon	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
1/4 Pound	fresh mushrooms, finely chopped
2 Teaspoons	fresh oregano, chopped
1/4 Cup	fresh parsley
2 Tablespoons	fresh parsley, chopped
3 Tablespoons	fresh parsley, chopped
1 Cup	fresh parsley, chopped
1 Teaspoon	fresh parsley, chopped
1/4 Cup	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
6	fresh sage leaves
As needed	fresh sage sprigs
1/2 Teaspoon	fresh sage, chiffonade
1 Cup	fresh sage, chopped
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
1 Pound	fresh spinach, washed and dried
10-Ounces	fresh spinach, washed and well drained, chopped
6 Sprigs	fresh tarragon, leaves removed and reserved
1 Bunch	fresh thyme
4 Sprigs	fresh thyme
1 Sprig	fresh thyme
1 Ounce	fresh thyme
4 Sprigs	fresh thyme
2 Sprigs	fresh thyme
As needed	fresh thyme sprigs
1/2 Tablespoon	fresh thyme, chopped
1/4 Cup	fresh thyme, chopped
2 Teaspoons	fresh thyme, chopped
1/3 Cup	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
Garnish	fresh whole jalapeno
1/2 Pound	fresh whole mushrooms, cleaned
3 Ounces (weight)	freshly chopped garlic
As needed	freshly cracked black pepper
1 Tablespoon	freshly cracked black peppercorns
1 Teaspoon	freshly grated nutmeg
1/4 Teaspoon	freshly grated nutmeg
3/4 Teaspoon	freshly grated nutmeg
1/4 Teaspoon	freshly grated nutmeg
1/8 Teaspoon	freshly grated nutmeg
1 Cup	freshly grated Parmesan cheese
1/4 Teaspoon	freshly ground anise seed
1/2 Teaspoon	freshly ground black pepper
1/8 Teaspoon	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
1 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
1/2 Teaspoon	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
1-1/2 Teaspoons	freshly ground black pepper
4 Teaspoons	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
1/3 Cup	freshly ground coffee beans (medium grind)
1 Teaspoon	freshly ground pepper
To Taste	Freshly ground pepper
2 Tablespoons	freshly squeezed lemon juice
2 Tablespoons	freshly squeezed lemon juice
1/4 Cup	freshly squeezed lemon juice
2 Tablespoons	freshly squeezed lemon juice
1/2 Cup	freshly squeezed lemon juice
2 Tablespoons	freshly squeezed lime juice
1 Cup	freshly squeezed lime juice
1/4 Cup	freshly squeezed lime juice
1/4 cup	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 Pound	frozen peaches, coarsely chopped
1 cup	frozen peas, cooked according to package directions
10 Ounces	frozen spinach, thawed and well drained
1 (5.33-Ounce)	FROZEN TURKEY BURGER, grill flavored
1 1-pound package	frozen vegetables for stew, cooked according to package directions
1 Cup	frozen whole kernel corn
4-1/2 Pounds	FULLY COOKED TURKEY BREAST, boned and thinly sliced
1 (9.75 Ounce) jar	garden Italian sauce (with mushrooms and peppers)
4 Cloves	garlic
5 Cloves	garlic
3 Cloves	garlic
2 Cloves	garlic
8 Cloves	garlic
2 Cloves	garlic
5	garlic bulbs, roasted and peeled
1 Large	garlic clove
1	Garlic clove, minced
10 Medium	garlic cloves, minced
1/2 teaspoon	garlic juice or 1 garlic clove, peeled and minced
As needed	garlic mashed potatoes
1-1/2 Tablespoons	garlic paste
1/2 Teaspoon	garlic powder
1/2 Teaspoon	garlic powder
1/2 Teaspoon	garlic powder
1/2 Teaspoon	garlic powder
1/4 Teaspoon	garlic powder
1/8 Teaspoon	garlic powder
1 Teaspoon	garlic powder
1 Tablespoon	garlic powder
1/2 Teaspoon	garlic powder
1 Teaspoon	garlic powder
3 Tablespoons	garlic powder
1/2 Teaspoon	garlic powder
3 Cloves	garlic, chopped
2 Cloves	garlic, chopped
6 Cloves	garlic, coarsely chopped
2 Cloves	garlic, finely chopped
3-1/2 Tablespoons	garlic, fresh, minced
1 Tablespoon	garlic, freshly minced
2 Tablespoons	garlic, freshly minced
2 Cloves	garlic, halved
3 Cloves	garlic, mashed
1/4 Ounce	garlic, minced
2 Cloves	garlic, minced
1 Clove	garlic, minced
1 Tablespoon	garlic, minced
4 Cloves	garlic, minced
1 Clove	garlic, minced
8 Cloves	garlic, minced
1 Tablespoon	garlic, minced
1 Tablespoon	garlic, minced
2 Cloves	garlic, minced
1 Teaspoon	garlic, minced
1/4 Teaspoon	garlic, minced
1 Clove	garlic, minced
2 teaspoons	garlic, minced
2 Cloves	garlic, minced
3 to 4 Cloves	garlic, minced
1 Tablespoon	garlic, minced
2 teaspoons	garlic, minced
12 Cloves	garlic, minced
1 Clove	garlic, minced
1 Teaspoon	garlic, minced
2 Tablespoons	garlic, minced
3 Tablespoons	garlic, minced
2 cloves	garlic, minced
7 Cloves	garlic, minced
3 Tablespoons	garlic, minced
2 Cloves	garlic, peeled
2 Cloves	garlic, peeled and crushed
8 Cloves	garlic, peeled and minced
1/3 Cup	garlic, sliced
1-1/2 Tablespoons	ginger paste
3-1/2 Tablespoons	ginger root, minced
1 Ounce	goat cheese, crumbled
2 Ounces	goat cheese, room temperature
6 Ounces	golden beets
3 Medium	golden peppers
1/4 cup	golden raisins
1-1/2 Cups	golden raisins
1/2 Cup	golden raisins
1/4 Cup	golden raisins
1/4 Cup	graham cracker crumbs
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 Cups	Granny Smith apples, cored and diced
6 Medium	Granny Smith apples, cored, medium dice
2-1/2 Pounds	Granny Smith apples, peeled & cored
1 Teaspoon	granulated garlic
2 Tablespoons	granulated garlic
2 Teaspoons	granulated onion
2 Teaspoons	granulated sugar
1/2 Cup	granulated sugar
2 Tablespoons	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
1/4 Cup	grated Parmesan cheese
As needed	grated Parmesan cheese
2 Tablespoons	grated Parmesan cheese
3 Each	green asparagus, peeled and steamed crisp tender
1/2 Cup	green bell pepper, diced
1 Ounce	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
1/3 Cup	green bell pepper, seeded and small dice
3 ounces	green chile paste, (see recipe in database)
18 Ounces	green chiles, diced
1 Can (4 ounces)	green chilies, drained
3 Heads	green leaf lettuce, washed and drained
3-1/2 Tablespoons	green olives, well drained and 1/4" 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 Bunch	green onions, diced
6	Green onions, sliced (about 1/3 cup)
1 Cup	green onions, thinly sliced
4	green onions, white and green parts, cut into 1-inch pieces
1 Medium	green pepper
1-1/2 Cups	green pepper, coarsely chopped
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
3 Large	green peppers, seeded and cut into 1/2-inch slices
1-1/2 Cups	green peppers, seeded and medium dice
1/2 Cup	green salad olives, drained and coarsely chopped
1/4 Teaspoon	ground allspice
1/4 Teaspoon	ground allspice
1/4 Teaspoon	ground allspice
1/2 Teaspoon	ground allspice
1 Teaspoon	ground black pepper
1/2 Cup	ground black pepper
1/2 Teaspoon	ground chili pepper
2 Cups	ground chili powder
1/2 Teaspoon	ground cinnamon
1/2 Teaspoon	ground cinnamon
1 Teaspoon	ground cinnamon
1 Tablespoon	ground cinnamon
1/2 Teaspoon	ground cinnamon
1-1/2 Teaspoons	ground cinnamon
1/4 Teaspoon	ground cinnamon
1/4 Teaspoon	ground cinnamon
1 Teaspoon	ground cinnamon
2 Teaspoons	ground cinnamon
1/2 Teaspoon	ground cinnamon (preferably freshly ground Mexican canela)
1/2 Teaspoon	ground cloves
1/4 Teaspoon	ground cloves
1-1/2 Teaspoons	ground cloves
1/2 Teaspoon	ground cloves
1/8 Teaspoon	ground cloves
1 Teaspoon	ground coriander
2 Tablespoons	ground coriander
1/4 Cup	ground coriander
1/4 Teaspoon	ground cumin
1 Teaspoon	ground cumin
1 Tablespoon	ground cumin
2 Tablespoons	ground cumin
1 Teaspoon	ground cumin
2 Teaspoons	ground cumin
1 Teaspoon	ground cumin
2 Cups	ground cumin
1/2 Teaspoon	ground cumin
1 Teaspoon	ground cumin
1/2 Teaspoon	ground cumin
5 Teaspoons	ground cumin seed
1/8 Teaspoon	ground ginger
1 Teaspoon	ground ginger
1 Teaspoon	ground ginger
1/4 Teaspoon	ground ginger
1 Tablespoon	ground mustard
1/2 Teaspoon	ground mustard
1/4 Teaspoon	ground nutmeg
1 Teaspoon	ground red pepper
1/8 Teaspoon	ground red pepper
1/2 Teaspoon	ground sage
2-1/2 Pounds	GROUND TURKEY
1 Pound	GROUND TURKEY
30 Pounds	GROUND TURKEY
5 Pounds	GROUND TURKEY
5 Pounds	GROUND TURKEY
1 Pound	GROUND TURKEY
1 Pound	GROUND TURKEY
1-1/2 Pounds	GROUND TURKEY
6 Pounds	GROUND TURKEY
2-1/4 Pounds	GROUND TURKEY
6 Pounds	GROUND TURKEY
1 Pound	GROUND TURKEY
1-1/4 Pounds	GROUND TURKEY
8 Ounces	GROUND TURKEY
1-1/4 Pounds	GROUND TURKEY BREAST
2 Pounds	GROUND TURKEY, chilled
1-1/4 Pounds	GROUND TURKEY, extra lean
2 Tablespoons	ground white pepper
As needed	guacamole and salsa
3/4 Cup	half and half (optional)
2 Cups	half and half cream
1/2 Cup	half-and-half
3 Large	hard cooked eggs, shelled
16 Thin slices	Havarti cheese
7 Fluid ounces	hazelnut oil
2 Ounces	hazelnuts
1 Quart	heavy cream
2 Cups	heavy cream
1/4 Cup	heavy cream
2-1/2 Cups	heavy mayonnaise
16 Slices	heirloom tomato slices
1 Whole	herb or onion-flavored focaccia, cut in half lengthwise
3 Cups	herb-seasoned stuffing mix
2-1/4 Pounds	HICKORY SMOKED TURKEY BREAST, thinly sliced
3 Gallons	high smoke point oil (see NOTE at end of recipe)
3-1/2 Tablespoons	hoisin sauce
1/3 Cup	hoisin sauce
2 Ounces	hollandaise sauce
1/4 Cup	honey
1 Cup	honey
3 Tablespoons	honey
1/4 Cup	honey
1/4 cup	honey
1/3 Cup	honey
1 Cup	honey
1/3 Cup	honey
2 Tablespoons	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 Tablespoon	honey style mustard
As needed	hot cooked penne pasta
As needed	hot oil for stir-fry
1 Teaspoon	hot pepper sauce
To Taste	hot pepper sauce
1-2 Dash	hot pepper sauce
2 Teaspoons	hot red pepper flakes
1 Teaspoon	hot red pepper flakes
10 Large	iceberg lettuce leaves, washed, dried and well chilled
2 Gallons	icy cold water
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 Can (14 ounces)	Italian-style tomatoes, undrained
1 Large	jalapeno
6 Slices	Jalapeno Jack cheese
1/4 Cup	jalapeno pepper jelly
1	jalapeno pepper, minced
1 Teaspoon	jalapeno pepper, seeded and finely minced
1/3	jalapeno pepper, seeded and minced
1/2 Medium	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
7	jalapenos, seeded and minced
4 Medium	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
16 Ounces	jellied cranberry sauce
1 Cup	jellied cranberry sauce
2/3 Cup	jerk seasoning
1-1/2 Teaspoons	jerk seasoning
2 Tablespoons	jerk seasoning
1/2 Cup	jicama root, peeled
1 Tablespoon	juniper berries
1	Kaiser roll, split and toasted
20 Each	kaiser roll, split horizontally
12	Kaiser rolls, split
8	Kaiser rolls, split and lightly toasted
12	kalamata olives, pitted
2 Cups	ketchup
2 Ounces	ketchup
3/4 Cup	ketchup
1 (15-Ounce) can	kidney beans, drained and rinsed
To Taste	kosher salt
1/3 Cup	kosher salt
1 Teaspoon	kosher salt
1/2 Cup	kosher salt
2 Teaspoons	kosher salt
2 Tablespoons	kosher salt
To Taste	Kosher salt
1/2 Teaspoon	kosher salt
1 Tablespoon	kosher salt
2 Tablespoons	kosher salt
1/2 Teaspoon	kosher salt
1 Teaspoon	kosher salt
1 Cup	kosher salt
1/2 Teaspoon	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
1/2 Teaspoon each	kosher salt and freshly ground black pepper
As needed	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
4 ripe	large tomatoes, peeled, seeded and diced
	Leaf lettuce
40 Leaves	leaf lettuce, washed and dried
4 Pounds	LEAN GROUND TURKEY
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
1/2	lemon, juice only
1	Lemon, juiced
1	Lemon, juiced
1 large	lemon, thinly sliced
2 Large	lemons, zested
1 Pound	lentil beans
12 Leaves	lettuce
4	lettuce leaves, washed and dried, chilled
2 Tablespoons	light brown sugar
1/3 Cup	light brown sugar
3 Tablespoons	light brown sugar
2 Tablespoons	light brown sugar
2 Tablespoons	light brown sugar
4 Ounces	light cream cheese, softened
1/4 Cup	light cream or table cream
4 Fluid ounces	light olive oil
1 Cup	light ranch dressing
1 Cup	light sour cream
1	Lime
1 Tablespoon	lime juice
2-1/2 Cups	lime juice, freshly squeezed
20 Each	lime wedges
As needed	lime wedges for garnish
2 Teaspoon	lime zest
1 Medium	lime, juiced
2 Large	limes
3 Medium	limes, cored and peeled
2 Each	limes, cut into wedges
3 Medium	limes, juiced
4 Drops	liquid smoke
4 Tablespoons	liquid smoke
2 Tablespoons	low-fat plain yogurt
1/2 Teaspoon	low-sodium chicken bouillon granules
1 (8-Ounce) Can	low-sodium stewed tomatoes, drained
1/3 Cup	lower-sodium soy sauce
1 Cup	lower-sodium soy sauce
1 Cup	lower-sodium teriyaki sauce
1 Can (10-1/2 ounces)	mandarin oranges, drained
1 (11-Oounce) can	Mandarin oranges, well drained
2 Tablespoons	mango chutney, chopped
1	Mango, peeled and chopped (about 1 cup)
1	mango, peeled and small dice
1/2 Cup	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
2 Tablespoons	margarine
1 Tablespoon	margarine
1 tablespoon	margarine
1/4 Cup	margarine
1/2 Cup	margarine, melted
	MARINADE:
1-1/2 Pounds	marinated artichoke hearts, drained, reserved juice, cut in half
3 Cups	mashed sweet potatoes
2 Cups	mayonnaise
5 Ounces	mayonnaise
1/2 Cup	mayonnaise
1 Cup	mayonnaise
1 Cup	mayonnaise
1 Cup	mayonnaise
2/3 Cup	mayonnaise
3/4 Cup	mayonnaise
1 Tablespoon	mayonnaise
2 Tablespoons	mayonnaise
1 Cup	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
3 Ounces	MESQUITE SMOKED TURKEY BREAST
8 (9-Inch) long	metal skewers
1 Ounce	Mexican chocolate, roughly chopped
2 Ounces	micro greens or mixed salad greens, chilled
1/4 Cup	mild banana pepper slices, drained
3	Mild green chilies, roasted, peeled, seeded and chopped
3 Cups	mild salsa
1/4 Cup	milk
1 Tablespoon	minced and seeded red bell pepper
2 Tablespoons	minced fresh basil
1 Teaspoon	minced fresh garlic
1 Teaspoon	minced fresh garlic
1 Teaspoon	minced fresh garlic
1/2 Teaspoon	minced garlic
1 Teaspoon	minced garlic
1/2 Teaspoon	minced garlic
2 Tablespoons	minced garlic
1 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
2 Tablespoons	minced shallots
3 Tablespoons	minced shallots
2 Tablespoons	minced white onion
1 cup	minced white onion
1/2 Cup	mirin sauce
2 Cups	mixed dried fruit, chopped
2 Ounces	mixed greens
6 Cups	mixed salad greens, cleaned and chilled
6 Cups	mixed salad greens, such as romaine, iceberg & spinach, cut & tossed
2 Cups	Monterey Jack cheese, divided
2 Ounces	Monterey Jack cheese, grated
1/2 Cup	Monterey Jack cheese, shredded
3 Cups	Monterey Jack cheese, shredded
3/4 Pound	Monterey Jack cheese, shredded
2-1/2 Cups	Monterey Jack cheese, shredded
1 Ounce	Monterey Jack cheese, shredded
1 Cup	Monterey Jack cheese, shredded
1-1/2 Cups	Monterey Jack cheese, shredded
1 Pound, 4 Ounces	Monterey Jack cheese, sliced thin into 20 slices
8 ounces	Montery Jack cheese, shredded
2 Ounces	Mozzarella cheese, shredded
1 cup	Mozzarella, shredded
4-1/2 Pounds	mushroom pasta, cooked and drained
1-1/2 Tablespoons	mustard
1 Teaspoon	mustard seed
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 Cup	non-fat sour cream
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
4 ounces	olive oil
1/2 Cup	olive oil
6 Cups	olive oil
As needed	olive oil
1 Tablespoon	olive oil
1-1/2 Teaspoons	olive oil
As needed	olive oil
3 Tablespoons	olive oil
1/4 Cup	olive oil
3/4 Cup	olive oil
1 Tablespoon	olive oil
2 Cups	olive oil
2 tablespoons	olive oil
5 Tablespoons	olive oil
2 Cups	olive oil
2 Cups	olive oil
1 Tablespoon	olive oil
2 Tablespoons	olive oil
1 Cup	olive oil
2 Tablespoons	olive oil
As needed	olive oil
1-1/2 Cups	olive oil
2 Tablespoons	olive oil
12 Ounces	olive oil
2 to 3 Tablespoons	olive oil
1/2 Cup	olive oil
As needed	olive oil
2 tablespoons	olive oil
2 Fluid ounces	olive oil
3 Tablespoons	olive oil
1 Ounce	olive oil
As needed	olive oil
1 Cup	olive oil
2 Tablespoons	olive oil
2 Tablespoons	olive oil
As needed	olive oil
1 Tablespoon	olive oil
1/2 Cup	olive oil
2 Cups	olive oil
As needed	olive oil
1 Teaspoon	olive oil
As needed	olive oil
3/4 Cup	olive oil
3/4 Cup	olive oil
2 Tablespoons	olive oil
1 Teaspoon	olive oil
2-1/2 Tablespoons	olive oil
1/4 cup	olive oil
1 Tablespoon	olive oil, divided
1 Tablespoon	olive oil, divided
1/4 Cup	olive oil, DIVIDED
6 Tablespoons	olive oil, divided
1 Tablespoon	olive oil, divided
2 Tablespoons	olive oil, divided
6 Tablespoons	olive oil, divided
3 Tablespoons	onion powder
1/4 Teaspoon	onion powder
1/2 Teaspoon	onion salt
3-1/2 Cups	onion, chopped
1/2 Cup	onion, chopped
1/4 Cup	onion, chopped
2/3 Cup	onion, chopped
1 large	onion, chopped
3/4 Cup	onion, chopped
2 Cups	onion, coarsely chopped
5 Cups	onion, cut into 3/4-inch chunks
1 Large	onion, diced
5 Cups	onion, diced
1 Large	onion, finely chopped
1/4 Cup	onion, finely chopped
1 Medium	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, sliced
1 Medium	onion, small dice
2 Ounces	onion, small dice
1 Medium	onion, thickly sliced
1 Medium	onion, thickly sliced
2 Small	onions
5 pounds	onions (sweet), carmelized
2 Medium	onions, chopped
1-1/2 Cups	onions, coarsely chopped
8 Ounces	onions, diced
2 Medium	onions, diced
2 Medium	onions, each cut into 6 wedges
2 Small	onions, finely diced
1/2 Pound	onions, finely diced
3 Cups	onions, medium dice
4	onions, medium dice
4 Medium	onions, thinly sliced
1/2	orange
1/4 Cup	orange juice
2 Tablespoons	orange juice
2 Tablespoons	orange juice
1 Cup	orange juice
1 Tablespoon	orange zest
1 Teaspoon	orange zest
1 Medium	orange, peeled and juiced
2 Medium	oranges, juiced
1 Teaspoon	oregano leaves
1-1/4 Teaspoons	oregano leaves
1-1/4 Pounds	Oriental bean thread noodles
4 Ounces	OVEN ROASTED TURKEY BREAST, sliced thin
8 Ounces	OVEN ROASTED TURKEY BREAST, sliced thin
1 Pound	OVEN ROASTED TURKEY BREAST, thinly sliced
1 Pound	OVEN ROASTED TURKEY, 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
3 Cups	packed light brown sugar (about 1-1/4 pounds)
2 Medium	papayas, peeled
14 Ounces	papparedelle noodles
1/4 Cup	paprika
3 Tablespoons	paprika
2 Teaspoons	paprika
1-1/2 Tablespoons	paprika
1 Tablespoon	paprika
1 Cup	paprika
	Parmesan cheese, (optional)
1/4 Cup	Parmesan cheese, divided
2 Tablespoons	Parmesan cheese, freshly grated
2 Tablespoons	Parmesan cheese, grated
As needed	Parmesan cheese, grated
1/3 Cup	Parmesan cheese, grated
2 Tablespoons	Parmesan peppercorn salad dressing
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 Ounces	peanut oil
4 to 5 Gallons	peanut oil, See Note
2/3 Cup	peanuts, chopped
As needed	pears or apples
14 Ounces	peas, IQF
1/3 Cup	pecan pieces
2/3 Cup	pecan, chopped
1/2 Cup	pecan, pieces
1 Ripe fresh pineapple,	peeled and cut into 1/2-inch slices
1 Cup	peeled and diced carrot
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
2 Oranges,	peeled, sectioned and chopped
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
1/2 teaspoon	pepper
1 cup	Pepper Jack cheese, grated
	pepper to taste
1/2 Teaspoon	pepper, divided
3/4 Teaspoon	pepper, divided
1-1/2 Pounds	PEPPERED OR SMOKED TURKEY BREAST, cubed
4 Sheets	phyllo
Garnish	pickled ginger
As needed	pickled onions
	Pico de Gallo
4 15-Ounce	pie crusts
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	pimiento stuffed olives, drained well & thinly sliced
2 Ounces	pine nuts, toasted
3/4 Cup	pine nuts, toasted
1/4 Cup	pine nuts, toasted
3 Cups	pineapple chunks
As Needed	pineapple, melon or kiwi for garnish, sliced
1/2 Cup	pineapple, peeled and small dice
2 Medium	pineapples, peeled
2 Tablespoons	pink peppercorns, chopped fine
24 Each	pita bread
4 Large	pita rounds
1 Cup	pitted black olives, drained & sliced
1 Large	plain crepe
1/4 Cup	plain dry bread crumbs
3 Pounds	plain yogurt
2 Cups	plantain chip crumbs
1	Plum tomato, seeded and finely chopped
2 Each	plum tomatoes, seeded, finely diced
5	poblano chiles, roasted and peeled
1-1/2 Cups	polenta
1/2 Cup	pomegranate molasses
1-1/2 Teaspoons	poppy seeds
2-1/2 Quarts	port wine
1 Cup	portabella mushrooms, cleaned and diced
6 Small	portabella mushrooms, cleaned, stemmed and quartered
4 3-1/2 Ounce	portabello mushrooms
8 Ounces	potato and eggplant threads, fried crisp
4-1/4 Ounces	potatoes
2 Medium	potatoes, peeled and diced
1/2 Teaspoon	poultry seasoning
1/4 Teaspoon	poultry seasoning
1-1/2 Teaspoons	poultry seasoning
2 Teaspoons	poultry seasonings
8	pre-made TURKEY BURGERS, garlic and pepper flavor preferred
1/4 Cup	pre-shelled roasted chestnuts, sliced
3 Pounds	PRECOOKED TURKEY MEDALLIONS, 2 ounces each
1-3/4 Quarts	prepared barbecue sauce
6 Cups	prepared black beans, heated
3 Quarts	prepared couscous, heated
1-1/2 teaspoon	prepared Dijon-style mustard
2 Tablespoons	prepared mustard
1/2 Cup	prepared ranch dressing
As Needed	prepared salsa
1/4 Cup	prepared spaghetti sauce, heated
2 very thin slices	prosciutto
1/2 Pound	prosciutto, thinly sliced
1 Pound	Provolone cheese, sliced
12 Ounces	Provolone cheese, sliced
2 Pounds	Provolone, sliced
1 Pound	PULLED TURKEY, 3/4-inch diced
3-3/4 Pounds	PULLED TURKEY, 3/4-inch diced
1 Tablespoon	pureed chipolte in adobo sauce
1/3 Cup	pureed chipolte in adobo sauce
2 Tablespoons	pureed chipotle
1-1/3 Cups	quick cooking oats
As needed	radiccio leaves, washed, dried and chilled
2 Ounces	raisins
2 Tablespoons	raisins
1 1-Ounce packet	ranch style dressing mix
	Raspberry Dipping Sauce
As needed	red and green whole peppers, for garnish
1 Medium	red bell pepper
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 Medium	red bell pepper, seeded & cut into 1/4-inch strips
1	red bell pepper, seeded and chopped
1 Each	red bell pepper, seeded and diced
1/2 Cup	red bell pepper, seeded and diced
1 Medium	red bell pepper, seeded and minced
1/4 Cup	red bell pepper, seeded and minced
1/3 Cup	red bell pepper, seeded and small dice
2 Large	red bell peppers, seeded
2 Small	red bell peppers, seeded & cup into 1inch pieces
3 Cups	red bliss potatoes, diced and blanched
4 Ounces	red cabbage, shredded
1/2 Teaspoon	red chili flakes
1 Cup	red cranberry juice
1/4 Cup	red currant jelly
1 Each	Red Delicious apple, cored and thinly sliced
As needed	red grapes
12 to 24 leaves	red leaf lettuce, washed, dried and chilled
5 Cups	red leaf lettuce, washed, dried, chilled and torn
1 Large	red onion
1/2 Cup	red onion, small dice
2 Tablespoons	red onion, small dice
1/3 Cup	red onion, thinly sliced
1/2 Small	red onion, very thinly sliced
3 bunches	red or green chard OR mustard greens
1 Pinch	red pepper flakes
1/4 teaspoon	red pepper flakes
1/4 Teaspoon	red pepper flakes
1 Teaspoon	red pepper flakes
To taste	red pepper flakes
1/2 Tablespoon	red pepper flakes
1 Teaspoons	red pepper flakes
1	red pepper, roasted, seeded and peeled
1/2 Cup	red pepper, roasted, well drained and 3/8" dice
8 Cups	red pepper, seeded and cut into 3/4-inch chunks
1 Medium	red pepper, seeded and julienne
1 Pound	red peppers, grilled, seeded & halved
2 Thin slices	red ripe tomatoes
12 Ounces	red skinned potatoes, peeled and diced
1 Cup	red wine vinegar
1-1/2 Tablespoons	red wine vinegar
1 Tablespoon	red wine vinegar
2 tablespoons	red wine vinegar
1/4 Cup	red wine vinegar
1/4 Cup	red wine vinegar
3 Tablespoons	red wine vinegar
3 Tablespoons	red wine vinegar
As needed	red-skinned mashed potatoes
1/4 Cup	reduced sodium chicken bouillon
1/3 Cup	reduced-calorie mayonnaise
2 Tablespoons	reduced-calorie mayonnaise
1/2 Cup	reduced-fat Monterey Jack cheese, grated
1/4 Cup grated	reduced-fat Mozzarella cheese
1/2 Cup	reduced-fat Mozzarella cheese, grated
1 Cup	reduced-sodium chicken bouillon
1-1/4 Cups	reduced-sodium soy sauce
1/2 Cup	reduced-sodium soy sauce
1 Tablespoon	reduced-sodium soy sauce
2 Tablespoons	reduced-sodium soy sauce
3 Packages (10 ounces each)	refrigerated flaky biscuits, quartered
1	refrigerated pie crust, room temperature
1 Package (10 ounces)	refrigerated pizza crust
1 pint	refrigerated salsa
1 Package (9.5 ounces)	refrigerator pastry squares
1/4 Cup	rice wine vinegar
1/4 Cup	rice wine vinegar
12 8-inch round	rice-paper wrappers
2 Pounds	Ricotta
1 Cup	Ricotta cheese
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
1 Ounce	roasted red pepper strips, well drained
8 Ounces	roasted red peppers, sliced
2 Cups	ROASTED TURKEY BREAST, cubed
3	Roma tomatoes, cut into quarters
3 Cups	Roma tomatoes, seeded, large dice
1 to 2 leaves	romaine lettuce, washed, drained and chilled
3/4 Cup	Romano cheese, grated
4-1/2 Pounds	root vegetables, roasted
1/3 Cup	rosemary leaves
6 Ounces	rosemary potatoes
2 Cups	rotini pasta, (or other small pasta), cooked and drained
6	russet potatoes
8 Mini	rustic bread rolls
16 Slices	rye bread
3/4 Cup	sake OR dry sherry
1/4 Cup	salad oil
2 Tablespoons	salad oil
2/3 cup	salad oil
1/4 Cup	salsa
1-2 Cups	Salsa
1 Tablespoon	salt
1/2 Teaspoon	salt
2 Tablespoons	salt
1 Teaspoon	salt
1-1/2 Teaspoons	salt
1/2 Teaspoon	salt
1/2 Teaspoon	salt
1 Teaspoon	salt
1/2 Teaspoon	salt
1/4 Teaspoon	salt
1/2 teaspoon	salt
2 Teaspoons	salt
1/8 Teaspoon	salt
1/2 Teaspoon	salt
1-3/4 teaspoons	salt
To taste	salt
1-1/2 Teaspoons	salt
2 Teaspoons	salt
2 Tablespoons	salt
To Taste	salt
1/4 Cup	salt
To taste	salt
1/2 Teaspoon	salt
1 Teaspoon	salt
1/2 Teaspoon	salt
1/2 teaspoon	salt
2 teaspoons	salt
1 Teaspoon	salt
1 Tablespoon	salt
1 Teaspoon	salt
1 Tablespoon	salt
1/2 Teaspoon	salt
1/4 teaspoon	salt
1/2 Teaspoon	salt
1 Teaspoon	salt
Pinch	salt
To taste	salt
1 Teaspoon	salt
1 Teaspoon	salt
3/4 Teaspoon	salt
1/2 Teaspoon	salt
2 Tablespoons	salt
1/2 Teaspoon	salt
2 Teaspoons	salt
1/2 Teaspoon	salt
1/2 Teaspoon	salt
1/4 Teaspoon	salt
2 Tablespoons	salt
1/2 Teaspoon	salt
1/4 Teaspoon	salt
1/2 Teaspoon	salt
To taste	salt and black pepper
To taste	salt and black pepper
To Taste	salt and black pepper
To taste	salt and black pepper
1/4 Teaspoon each	salt and black pepper
	salt and black pepper
To Taste	salt and coarsely 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
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
As needed	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 pepper
To Taste	salt and freshly ground white pepper
To Taste	salt and freshly ground white pepper
To taste	salt and ground white pepper
As needed	salt and pepper
To Taste	salt and pepper
To Taste	salt and pepper
	Salt and pepper
To Taste	salt and pepper
To Taste	salt and pepper
	Salt and pepper to taste
To Taste	salt and white pepper
	salt to taste
3/4 Teaspoon	salt, divided
1/2 Teaspoon	salt, divided
To taste	salt, freshly ground black pepper
20	Saltine crackers, crushed
24	sandwich buns, split and toasted
1	Scallion
1/4 Cup	scallions, cut into chunks
1 Bunch	scallions, finely chopped
3/4 Cup	scallions, rough chop
1 Teaspoon	sea salt
1 Teaspoon	sea salt or kosher salt
1/3 Cup	seasoned bread crumbs
1/3 Cup	seasoned bread crumbs
1/2 Cup	seasoned bread crumbs
As needed	seasoned flour
1/4 Cup	seeded & thinly sliced sweet red bell pepper
3/4 Cup	seeded and chopped red bell pepper
1 Cup	seeded and sliced green or red pepper
2/3 Cup	serrano chiles, seeded and chopped
20 Mini	sesame dinner rolls, split
10 Mini	sesame dinner rolls, split and warmed
1 Tablespoon	sesame oil
1 Tablespoon	sesame oil
1 Teaspoon	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
6	Shallots, finely chopped
3	Shallots, finely chopped
1/4 Cup	shallots, finely chopped
4 Small	shallots, finely diced
1/2 Cup	shallots, finely diced
2 Ounces	shaved Parmesan for garnish
8 Ounces	sherry vinegar
1/3 Cup	sherry vinegar
2 Tablespoons	sherry vinegar
1/4 Cup	sherry wine
1 Cup	shiitake mushrooms, cleaned and julienned
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 Cheddar cheese
1 ounce	shredded Cheddar cheese
1/2 Cup	shredded lettuce
1 Cup	shredded lettuce, crisp
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
5	slices American cheese
1/4 Cup	slivered almonds
1-1/2 Cups	slivered almonds, toasted
1/3 Cup	slivered almonds, toasted
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
2 Ounces	SMOKED TURKEY BREAST, chopped
12 ounces	SMOKED TURKEY BREAST, shredded
1/2 Pound	SMOKED TURKEY BREAST, skin removed & cut into 1/2-inch cubes
1 Pound	SMOKED TURKEY BREAST, sliced thin
5 Pounds	SMOKED TURKEY BREAST, sliced thin
4 Pounds	SMOKED TURKEY SAUSAGE, cut into 1/4-inch slices
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
4 Ounces	snow peas
1-1/2 Pounds	soba noodles, dry
6 Pounds	soba noodles, dry
1 (5.2-Ounces) container	soft cheese with garlic and herbs
8 (12-inch)	soft whole wheat flour tortillas
1-1/4 Cups	sour cream
1 Cup	sour cream
2/3 Cup	sour cream
1 Cup	sour cream
1 Tablespoon	sour cream
1/4 Cup	sour cream
1-1/2 Cups	sour cream
1/4 Cup	sour cream
As needed	sour cream and/or chopped fresh cilantro
12 Thin slices	sourdough bread, toasted
2 Cups	soy oil
1/4 Cup	soy sauce
2 Ounces	soy sauce
1-2/3 Cups	soy sauce
1/2 Teaspoon	soy sauce
1 tablespoon	soy sauce
1 teaspoon	soy sauce
2 Ounces	soy sauce
1 Cup	soy sauce
2 Medium	Spanish onions, julienne
1 Pound	spinach leaves, sauteed & drained well
1-1/2 Cups	spinach leaves, washed and dried
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
1 Teaspoon	star-anise extract
2-3/4 Quarts	stewed tomatoes
8 Cups	sticky rice, cooked
2 Ounces	stiff coffee
1 Cup	strawberries, washed, drained, sliced and chilled
3/4 Cup	sugar
3 Tablespoons	sugar
2 Tablespoons	sugar
1/2 Cup	sugar
1 Teaspoon	sugar
3 Tablespoons	sugar
2 Teaspoons	sugar
2 Tablespoons	sugar
2 Tablespoons	sugar
1 Tablespoon	sugar
1/2 Cup	sugar
2 Tablespoons	sugar
1/4 teaspoon	sugar
1 Teaspoon	sugar
3 Tablespoons	sugar
1/4 Cup	sugar
2 Cups	sugar
1/4 Cup	sugar
2 Tablespoons	sugar
4 to 5 Tablespoons	sugar
1 Tablespoon	sugar
2 Tablespoons	sugar
1/2 teaspoon	sugar
1/2 Cup	sunflower kernels
1/2 Pound	sunflower seeds
2 Tablespoons	sweet basil
1 Tablespoon	sweet corn kernels
2 Ounces	sweet corn kernels
3 Cups	sweet onion, chopped
1 Medium	sweet onion, chopped fine
1	Sweet onion, sliced thin
1/2 Small	sweet onion, sliced very thin
1/4 Ounce	sweet onions, diced fine
4 Cups	sweet onions, medium dice
2 Large	sweet onions, sliced very thin
As needed	sweet potato fries
1/2 Cup	sweet potato, peeled, diced and blanched
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 Medium	sweet red onion
1-1/2 Cups	sweet red onion, finely chopped
4 Fluid ounces	sweet sherry (i.e. Harvey's Bristol Cream)
1 Pound	Swiss chard, stalks removed & coarsely chopped
1-Ounce slice	Swiss cheese
6 Ounces	Swiss cheese, grated
2 Ounces	Swiss cheese, sliced thin
To taste	Tabasco
3 Ounces	Tabasco sauce
1/2 Cup	table salt
1 Tablespoon	tamari soy sauce
1/4 Cup	tamari soy sauce
	Tangerine Vinaigrette
1 Each	tangerine, quartered
2 Each	tangerines, zested and juiced
1 Teaspoon	tarragon leaves
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
1/4 Cup	thinly sliced green onion
1/4 Cup	thinly sliced green onions
2 Cups	thinly sliced onions
1/2 Cup	thinly sliced yellow squash
1/2 Teaspoon	thyme
4	Thyme leaves
5 Ounces (3 Medium)	tomatillos, husked and rinsed
50 8-Inch	tomato basil flour tortillas
1 Tablespoon	tomato paste
2 (18-Ounce) Cans	tomato paste
2 Tablespoons	tomato paste
8 Ounces	tomato sauce
2 Each	tomato slices, breaded
As needed	tomato wedges
1 Ounce	tomato, seeded and diced
1 10-inch	tomato-basil flour tortilla
1 Can (16 ounces)	tomatoes
64 Ounces	tomatoes, drained
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
7 Medium	tomatoes, sliced
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
36 Slices	TURKEY BACON, blanched
12 Ounces	TURKEY BACON, cooked and crumbled
12 Slices	TURKEY BACON, cut into 1-inch slices
8 Ounces	TURKEY BASE
1/3 Cup	TURKEY BASE
8 Ounces	TURKEY BOLOGNA, thinly sliced
25 8 Ounces each	TURKEY BONE-IN CHOP
1 Pound	TURKEY BREAKFAST SAUSAGE, squeezed from casings
4 to 5 Pound	TURKEY BREAST
1 4-Pound	TURKEY BREAST (not self-basting or kosher)
8 (4-ounce)	TURKEY BREAST CUBES, cut about 2x2-inches square
25 (4-Ounce)	TURKEY BREAST CUTLETS
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
14 Ounces	TURKEY BREAST, boneless, skinless
8 Ounces	TURKEY BREAST, cut into thin strips
3-1/4 Pounds	TURKEY BREAST, deli style
1 4-6 pound	TURKEY BREAST, fresh or thawed
4-6 Pounds	TURKEY BREAST, fresh or thawed
2-1/4 Pounds	TURKEY BREAST, skin removed, cut into thin scallops
1 Pound	TURKEY BREAST, thinly sliced
1/3 Cup	TURKEY BROTH
2 Quarts	TURKEY BROTH
1-1/2 Quarts	TURKEY BROTH
3-1/2 Quarts	TURKEY BROTH
1-3/4 Cups	TURKEY BROTH
14-Ounces	TURKEY BROTH OR low-sodium chicken broth
1-1/2 Cups	TURKEY BROTH or reduced-sodium chicken bouillon
4 Cups	TURKEY BROTH or reduced-sodium chicken bouillon
1 Cup	TURKEY BROTH or substitute low sodium chicken broth
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
4 6-Ounce	TURKEY CUTLETS
2 4-ounce	TURKEY CUTLETS
1 Pound	TURKEY CUTLETS
1 Pound	TURKEY CUTLETS
5 4-Ounce	TURKEY CUTLETS
1 pound	TURKEY CUTLETS (about 4 cutlets)
6 Pounds	TURKEY CUTLETS, cut into 1/2-inch strips
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 Small	TURKEY DRUMSTICKS
4 Each	TURKEY DRUMSTICKS
5 Pounds	TURKEY DRUMSTICKS OR THIGHS, skinned
4 (6-Ounce)	TURKEY ESCALOPES
1 Cup	TURKEY GIBLETS, cooked and chopped
4 Cups	TURKEY HAM, cut into 1/2-inch cubes
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
8 ounces	TURKEY HAM, thinly sliced
4 Large	TURKEY LEGS
2 (About 1 pound each)	TURKEY LEGS
3	TURKEY LEGS
1	TURKEY LIVER
1	TURKEY LIVER
1-1/2 Pounds	TURKEY PASTRAMI, thinly sliced
8 Ounces	TURKEY SALAMI, thinly sliced
4 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
4 6-Ounce	TURKEY STEAKS, Cut from the breast
20 (4 Ounce)	TURKEY STEAKS, thawed
20 Each (5 Pounds total)	TURKEY STEAKS, thawed and cut into 1/4-inch strips
3 Cups	TURKEY STOCK
2 Cups	TURKEY STOCK
1-1/2 Cups	TURKEY STOCK
1-1/4 Cups	TURKEY STOCK
1-1/4 Gallons	TURKEY STOCK
1 Cup	TURKEY STOCK
3-3/4 Quarts	TURKEY STOCK
2 to 3 Quarts	TURKEY STOCK
3 Quarts	TURKEY STOCK
3 Cups	TURKEY STOCK
1/2 Cup	TURKEY STOCK
1-1/2 Cups	TURKEY STOCK
3 Cups	TURKEY STOCK
2 Gallons	TURKEY STOCK
2 Cups	TURKEY STOCK
1 Cup	TURKEY STOCK or low-sodium chicken broth
2 Cups	TURKEY STOCK or low-sodium chicken stock
8 Ounces	TURKEY TENDERLOIN
50 1 Ounce each	TURKEY TENDERLOIN MEDALLIONS
36 3 to 4 Ounce	TURKEY TENDERLOIN MEDALLIONS, pounded to an even thickness
4 Pounds	TURKEY TENDERLOIN, cut into 3/4-inch medallions
4 Pounds	TURKEY TENDERLOINS
4 (14-16 Ounces)	TURKEY TENDERLOINS
1-1/2 Pounds	TURKEY TENDERLOINS
2 Pounds	TURKEY TENDERLOINS
7 12-14 Ounce	TURKEY TENDERLOINS
1 Pound	TURKEY TENDERLOINS, butterflied
1 Pound	TURKEY TENDERLOINS, cut into 1/4-inch strips
1/2 Pound	TURKEY TENDERLOINS, skin removed
5 Pounds	TURKEY THIGHS
2 Pounds	TURKEY THIGHS
1-1/2 Pounds	TURKEY THIGHS, boneless, skinless and finely chopped
3 Pounds	TURKEY THIGHS, bones and skin removed
4 (10-12 Ounces each)	TURKEY THIGHS, skin and fat removed
5 Pounds	TURKEY WINGS
4	TURKEY WINGS, remove and discard tips
5 Cups	uncooked long-grain rice
2 Tablespoons	unsalted butter
1 Ounce	unsalted butter
1 Pound	unsalted butter
2 Tablespoons	unsalted butter
3 Pounds	unsalted butter
2 Tablespoons	unsalted butter
1 Tablespoon	unsalted butter
1/2 Cup	unsalted butter
4 Ounces	unsalted butter
As needed	unsalted butter
1/2 Pound	unsalted butter
2 Tablespoons	unsalted butter
1/2 Cup	unsalted butter
6 Tablespoons	unsalted butter
1 Tablespoon	unsalted butter
6 Tablespoons	unsalted butter, cold
3 Tablespoons + 1-1/2 Teaspoons	unsalted butter, cold
1/2 Cup	unsalted butter, melted
1 Pound	unsalted butter, softened
2 Ounces	unskinned almonds
1/4	Vanilla bean
2 Whole	vanilla beans
As needed	Vegetable combo
	vegetable cooking spray
As needed	Vegetable cooking spray
	Vegetable cooking spray
	vegetable cooking spray
	vegetable cooking spray
	vegetable cooking spray
	Vegetable cooking spray
2 Teaspoons	vegetable oil
2/3 Cup	vegetable oil
1/2 Cup	vegetable oil
1/2 Cup	vegetable oil
3/4 Cup	vegetable oil
1-1/2 Cups	vegetable oil
2 Teaspoons	vegetable oil
2/3 Cup	vegetable oil
3 Tablespoons	vegetable oil
3/4 Cup	vegetable oil
1-1/2 Tablespoons	vegetable oil
2 Tablespoons	vegetable oil
2 Tablespoons	vegetable oil
	Vegetable spray
1 (3-inch diameter)	vine-ripe tomato, peel, seeds & membrane removed, sliced 3/8" thick
1 Tablespoon	vinegar
2 Tablespoons	vinegar
2 Cups	virgin olive oil
1/2 Cup	walnuts or pecans, toasted and chopped
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
1/4 Cup	water
4 Ounces	water
As Needed	water
2/3 Cup	water
1 Soup Can	water
1 Tablespoon	water
1 cup	water, lukewarm
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
1/4 Teaspoon	white pepper
1 Tablespoon	white pepper
1 Tablespoon	white pepper
Dash	white pepper
1/2 Teaspoon	white pepper
1 Teaspoon	white pepper
1/4 Teaspoon	white pepper
3 Tablespoons	white pepper
1 Teaspoon	white pepper, ground
8	White peppercorns, lightly crushed
1 Cup	white sugar
2 Teaspoons	white vinegar
1/4 Cup	white vinegar
1 Cup	white vinegar
1/3 cup	white wine vinegar
2 Tablespoons	white wine vinegar
1/4 Cup	white wine vinegar
3 Tablespoons	white wine vinegar
1/2 Cup	white wine vinegar
1 Cup	whole cranberry sauce
1/4 Cup	whole cranberry sauce
2/3 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
1 12-14 pound	WHOLE TURKEY (thawed, if frozen)
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
1 15-pound	WHOLE TURKEY, thawed if frozen
1 (9 to 10 Pound)	WHOLE TURKEY, thawed or fresh
12 Ounces	wild rice, cooked and cooled
As needed	wine mushroom sauce
14 6-inch	wooden skewers, soaked in water for 30 minutes
1/4 Cup	Worcestershire sauce
2 Tablespoons	Worcestershire sauce
1 Teaspoon	Worcestershire sauce
1/4 Teaspoon	Worcestershire sauce
1 Tablespoon	Worcestershire sauce
1/2 Teaspoon	Worcestershire sauce
2 Ounces	Worcestershire sauce
8 Pounds	yams, washed
3/4 Cup	yellow bell pepper, diced
1	yellow bell pepper, seeded & cut into 1/2-inch pieces
1 Medium	yellow bell pepper, seeded & cut into 1/4-inch strips
1 Each	yellow bell pepper, seeded and diced
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
1 Ounce	yellow onion, diced
4 Ounces	yellow onion, small dice
8 Pounds	yellow onions, peeled and cut in 1-inch dice
1/4 Cup	yellow onions, small dice
1 Medium	yellow or orange bell pepper
5 Medium	yellow peppers, seeded and diced
16 Slices	yellow squash, 3/8" thick
3 Small	yellow squash, cut into 1/2-inch rounds
7 Cups	yellow squash, halved lengthwise and cut into 1/4-inch slices
12 Ounces	yellow squash, thinly sliced
2 Small	yellow tomatoes, thinly sliced
16 Small	Yukon Gold potatoes OR red potatoes, washed
1 large	zucchini, cut into 1/2-inch pieces
3 Small	zucchini, cut into 1/2-inch rounds
7 Cups	zucchini, halved lengthwise and cut into 1/4-inch slices
12 Ounces	zucchini, thinly sliced