| Amount | Ingredient |
| As needed | all purpose flour |
| 3 Cups | all-purpose flour |
| 1/2 Cup | alphabet pasta |
| 1 Ounce | apple cider vinegar |
| 1/4 Cup | apple juice |
| 1/2 Cup | apricot preserves |
| 2 Tablespoons | Asian chili paste |
| 1 Teaspoon | balsamic vinegar |
| 2 | bay leaves |
| 2 Large | bay leaves |
| 1 Ounce | BBQ Coffee Glaze |
| 1/2 Teaspoon | black pepper, coarse grind |
| 10 | black peppercorns |
| 2 Tablespoons | boiling water |
| 1 (5-6 Pound) | BONE-IN TURKEY BREAST |
| 1 (2-1/2 Pounds) | BONE-IN TURKEY BREAST HALF |
| 1/4 Cup | brown sugar |
| 3 Tablespoons | brown sugar |
| 2 Tablespoons | butter |
| As needed | butter lettuce leaves, washed, drained and chilled |
| 3 Ounces | butter substitute for broiling |
| 1-1/2 Pounds | button mushrooms, cleaned and sliced |
| 5 Cups | button mushrooms, sliced thin |
| 1/4 Cup | canola oil |
| 1 Teaspoon | canola oil |
| 1 Tablespoon | canola oil |
| 2 ounces | canola oil, for carmelizing |
| 3/4 Cup | carrot, chopped |
| 2 Medium | carrots, coarsely chopped |
| 2 Medium | carrots, peeled and small dice |
| 6 Medium | carrots, peeled and thinly sliced |
| 2 Medium | carrots, peeled, cut into 2-inch pieces |
| 1 Cup | catsup |
| 2 | celery ribs, peeled, cut into 2-inch pieces |
| 1 Medium | celery stalk, small dice |
| 2 Each | celery stalks, thinly sliced diagonally |
| 1/2 Cup | celery, chopped |
| 3 Cups | celery, chopped |
| 3/4 Cup | celery, chopped |
| 1 Cup | celery, cut into 1/4-inch cubes |
| 1-1/2 Cups | celery, minced |
| 1/2 Cup | cherry preserves |
| 8 | cherry tomatoes |
| 1 Teaspoon | chili powder |
| 1 Teaspoon | chili powder |
| 2 Tablespoons | chili powder |
| 1/4 Cup | chili sauce |
| 2-1/2 Pounds | Chinese cabbage, cut into 1/2-inch slices |
| 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 |
| 1/2 Cup | chopped fresh cilantro |
| 1/4 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 |
| 1 Tablespoon | chopped fresh parsley |
| 1-1/2 Teaspoons | chopped fresh thyme or 1/2 Teaspoon dried thyme leaves |
| 1/2 Cup | chopped onion |
| 1 Cup | chopped onion |
| 1/2 Cup | chopped onion |
| 1 Cup | chopped onion |
| 2 Tablespoons | chopped pecans |
| 3 Tablespoons | cider vinegar |
| 5 Ounces | clarified unsalted butter |
| 1 Cup | clarified unsalted butter, warm |
| 2 Pounds | coarse GROUND TURKEY (preferred dark meat mixture) |
| 1 Teaspoon | coarse salt |
| 2 Teaspoons | coarsely ground pepper |
| 5 Cups | coarsley crumbled prepared cornbread |
| 8 Ounces | coconut milk |
| 1 Gallon | cold water |
| 1-1/2 Teaspoons | cold water |
| 2 Tablespoons | cold water |
| 2 Tablespoons | cold water |
| 3 Gallons | cold water |
| 1 Can (10-1/2 ounces) | condensed French onion soup |
| As needed | cooked linguine |
| 2-1/2 Cups | COOKED TURKEY BREAST, skin removed, chopped |
| 8 Ounces | COOKED TURKEY, chopped |
| 3 Cups | COOKED TURKEY, cubed |
| 2 Cups | COOKED TURKEY, cut into 1/2-inch cubes |
| 3 Pounds | COOKED TURKEY, diced |
| 1 Quart | cooked white rice |
| 1/2 Teaspoon | coriander |
| 2 Packages (8 ounces each) | cornbread stuffing mix |
| 1 Tablespoon | cornstarch |
| 3-1/2 Tablespoons | cornstarch |
| 2 Tablespoons | cornstarch |
| As needed | cranberry ketchup |
| 1/2 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 |
| 4 to 5 Tablespoons | curry powder |
| 3/4 Cup | dark roasted sesame oil |
| 3 Tablespoons | dark sesame oil |
| 3 Cups | diced celery |
| 2 Cups | diced sweet onion |
| 1 (15-Ounce) can | diced tomatoes |
| 1 Teaspoon | Dijon mustard |
| 1 Tablespoon | dried herbes de Provence |
| 1 Tablespoon | dried herbes de Provence |
| 1 Teaspoon | dried oregano leaves |
| 1 Tablespoon | dried oregano leaves |
| 1 Teaspoon | dried rosemary, crushed |
| 1-1/2 Teaspoons | dried sage leaves |
| 6 Cups | dry bread crumbs |
| 1/2 Cup | dry bread crumbs |
| 1 .6-Oz. Packet | dry herb Italian salad dressing mix |
| 1 Tablespoon | dry mustard |
| 2 Tablespoons | dry sherry |
| 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 | Earth Balance margarine (parve butter substitute) |
| 2 Each | egg whites |
| 3 Large | egg yolks |
| 2 Large | egg yolks |
| 1 | Egg, beaten |
| 1 Large | egg, lightly beaten |
| 1 | egg, slightly beaten |
| 2 | eggs |
| 4 Large | eggs |
| 20 Ounces | enchilada sauce |
| 15 | English muffins |
| 4 | English muffins, coarsely crumbled |
| 1-1/4 Pounds | EXTRA LEAN GROUND TURKEY |
| 1/4 Cup | fat-free mayonnaise |
| 3 Tablespoons | finely chopped fresh cilantro |
| 3 Tablespoons | finely chopped green onions |
| 2 Cups | firmly packed fresh spinach leaves |
| 1 Tablespoon | first cold press olive oil |
| 1/2 Teaspoon | five spice powder |
| 4 (8 to 10-inch) | Flour tortillas |
| 6 (10-inch) | flour tortillas |
| 20 Medium | fresh asparagus spears, steamed, shocked and cut into pieces |
| 10-Ounces | fresh baby spinach, washed, drained and chilled |
| As needed | fresh basil, chiffonade |
| 1/3 Cup | fresh bread crumbs |
| 1/4 Cup | fresh cilantro |
| 1/2 Cup | fresh cilantro, chopped fine |
| 1/3-Pound | fresh crabmeat, picked over to remove shells |
| 5 Cloves | fresh garlic, minced |
| 1/2 Cup | fresh garlic, peeled and cut into slivers |
| 3 Tablespoons | fresh ginger, grated |
| 1/2 Cup | fresh ginger, peeled and cut into slivers |
| 1 Teaspoon | fresh ginger, peeled and minced |
| 1 Tablespoon | fresh gingerroot, peeled and minced |
| 1 Teaspoon | fresh gingerroot, peeled and minced |
| 1/4 Cup | fresh parsley |
| 4 Tablespoons | fresh parsley, cleaned |
| 1/4 Cup | fresh pineapple, cut into 1/4-inch dice |
| 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 |
| 4 Tablespoons | fresh rosemary, cleaned |
| 4 Tablespoons | fresh sage, cleaned |
| 10-Ounces | fresh spinach, washed and well drained, chopped |
| 6 Sprigs | fresh tarragon, leaves removed and reserved |
| 4 Sprigs | fresh thyme |
| 4 Sprigs | fresh thyme |
| 1 Ounce | fresh thyme |
| 1/2 Tablespoon | fresh thyme, chopped |
| 4 Tablespoons | fresh thyme, cleaned |
| 1/2 Pound | fresh whole mushrooms, cleaned |
| 2 Teaspoons | freshly ground black pepper |
| 1/2 Teaspoon | freshly ground black pepper |
| 1 Teaspoon | freshly ground black pepper |
| 1/8 Teaspoon | freshly ground black pepper |
| 1 Teaspoon | freshly ground pepper |
| 1/4 Cup | freshly squeezed lemon juice |
| 1 Package (8 ounces) | frozen artichoke hearts, thawed and well drained |
| 1 (5.33-Ounce) | FROZEN TURKEY BURGER, grill flavored |
| 2 Cloves | garlic |
| 5 | garlic bulbs, roasted and peeled |
| 1 Large | garlic clove |
| 1 | Garlic clove, minced |
| As needed | garlic mashed potatoes |
| 1 Tablespoon | garlic powder |
| 1/2 Teaspoon | garlic powder |
| 1/2 Teaspoon | garlic powder |
| 6 Cloves | garlic, coarsely chopped |
| 2 Cloves | garlic, finely chopped |
| 3-1/2 Tablespoons | garlic, fresh, minced |
| 3 Cloves | garlic, mashed |
| 1 Tablespoon | garlic, minced |
| 1/4 Teaspoon | garlic, minced |
| 3 Tablespoons | garlic, minced |
| 1/4 Ounce | garlic, minced |
| 3-1/2 Tablespoons | ginger root, minced |
| 1 Large | Granny Smith apple, cored and cut into matchsticks |
| 1/2 Large | Granny Smith apple, cored, coarsely chopped |
| As needed | grated fresh Parmesan |
| 1 Teaspoon | grated lime peel |
| 1 Tablespoon | grated orange peel |
| 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 |
| 1/2 Cup | green onion, thinly sliced |
| 3 Each | green onions, chopped |
| 1 Cup | green onions, thinly sliced |
| 5 large | green peppers, roasted and peeled |
| 1/4 Teaspoon | ground allspice |
| 1 Teaspoon | ground black pepper |
| 1/2 Teaspoon | ground cumin |
| 1/2 Teaspoon | ground cumin |
| 1 Teaspoon | ground ginger |
| 2-1/4 Pounds | GROUND TURKEY |
| 1 Pound | GROUND TURKEY |
| 1-1/2 Pounds | GROUND TURKEY |
| 1 Pound | GROUND TURKEY |
| 5 Pounds | GROUND TURKEY |
| 2-1/2 Pounds | GROUND TURKEY |
| 1-1/4 Pounds | GROUND TURKEY BREAST |
| 1-1/4 Pounds | GROUND TURKEY, extra lean |
| 1 Quart | heavy cream |
| 3-1/2 Tablespoons | hoisin sauce |
| 1/3 Cup | honey |
| 3 Tablespoons | honey |
| 1/2 Cup | Honey Pineapple Chutney |
| 3/4 Pound | HONEY ROASTED TURKEY BREAST, cut into 1/4-inch cubes |
| To Taste | hot pepper sauce |
| 1-2 Dash | hot pepper sauce |
| 1 Teaspoon | hot red pepper flakes |
| 4 Medium | Idaho potatoes, peeled |
| 1 Cup | Italian flavored tomato sauce |
| 2 Teaspoons | Italian seasoning |
| 1 Pound | ITALIAN TURKEY SAUSAGE |
| 1/3 | jalapeno pepper, seeded and minced |
| 5 large | jalapeno peppers, roasted and peeled |
| 1-1/2 Teaspoons | Jamaican jerk seasoning |
| 1 Cup | jellied cranberry sauce |
| 1 | Kaiser roll, split and toasted |
| 2 Ounces | ketchup |
| 1 (15-Ounce) can | kidney beans, drained and rinsed |
| 1/2 Teaspoon | kosher salt |
| 1 Tablespoon | kosher salt |
| 8 | large flour tortillas |
| 4 to 5 | Large fresh sage leaves, finely chopped |
| 1 | large green pepper, seeded and thinly sliced |
| | Leaf lettuce |
| 4 | LEMON GARLIC SEASONED TURKEY BREAST TENDERS |
| 1 | Lemon, juiced |
| 1 | Lemon, juiced |
| 2 Large | lemons, zested |
| 1 Pound | lentil beans |
| 4 | lettuce leaves, washed and dried, chilled |
| 2 Tablespoons | light brown sugar |
| 2 Large | limes |
| 1/2 Teaspoon | low-sodium chicken bouillon granules |
| 1 (11-Oounce) can | Mandarin oranges, well drained |
| 1 | Mango, peeled and chopped (about 1 cup) |
| 1 | mango, peeled and small dice |
| 1/2 Cup | maple syrup |
| 1/4 Cup | margarine |
| | MARINADE: |
| 2 Cups | mayonnaise |
| 5 Ounces | mayonnaise |
| 2 Tablespoons | mayonnaise |
| 1/2 | medium red onion, thinly sliced |
| 8 (9-Inch) long | metal skewers |
| 3 | Mild green chilies, roasted, peeled, seeded and chopped |
| 1/4 Cup | milk |
| 1 Teaspoon | minced fresh garlic |
| 2 Tablespoons | minced garlic |
| 1 Teaspoon | minced garlic |
| 3 Tablespoons | minced shallots |
| 6 Cups | mixed salad greens, cleaned and chilled |
| 3 Cups | Monterey Jack cheese, shredded |
| 1-1/2 Tablespoons | mustard |
| 1 Cup | nonfat Ricotta cheese |
| 1/4 Teaspoon | nutmeg, freshly grated |
| 3 Tablespoons | oil |
| 1 Teaspoon | olive oil |
| 2 Tablespoons | olive oil |
| 2 to 3 Tablespoons | olive oil |
| 6 Cups | olive oil |
| 5 Tablespoons | olive oil |
| 1/4 Cup | onion, chopped |
| 5 Cups | onion, cut into 3/4-inch chunks |
| 1-1/2 Cups | onion, minced |
| 1/4 Cup | onion, minced |
| 1 Medium | onion, small dice |
| 5 pounds | onions (sweet), carmelized |
| 4 Medium | onions, thinly sliced |
| 1/2 | orange |
| 2 Tablespoons | orange juice |
| 1 Medium | orange, peeled and juiced |
| 2 Medium | oranges, juiced |
| 1 (1.25-ounce) | Package 30% less sodium taco seasoning mix |
| 2 Tablespoons | Parmesan cheese, freshly grated |
| 2 Tablespoons | parsley, minced |
| 1 Cup (4 ounces) | part-skim Mozzarella cheese, shredded |
| 18 Large | pasta shells, uncooked |
| 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 |
| 1/4 Teaspoon | pepper |
| 1/4 Teaspoon | pepper |
| 1/4 Teaspoon | pepper |
| Garnish | pickled ginger |
| 3/4 Cup | pine nuts, toasted |
| As Needed | pineapple, melon or kiwi for garnish, sliced |
| 1 Cup | pitted black olives, drained & sliced |
| 2 Each | plum tomatoes, seeded, finely diced |
| 5 | poblano chiles, roasted and peeled |
| 1-1/2 Teaspoons | poultry seasoning |
| 2 Tablespoons | prepared mustard |
| As needed | radiccio leaves, washed, dried and chilled |
| 1 1-Ounce packet | ranch style dressing mix |
| 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 |
| 1/2 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 |
| 1/2 Small | red onion, very thinly sliced |
| 1/2 Tablespoon | red pepper flakes |
| 8 Cups | red pepper, seeded and cut into 3/4-inch chunks |
| 2 Thin slices | red ripe tomatoes |
| 1/4 Cup | red wine vinegar |
| 3 Tablespoons | red wine vinegar |
| 1 Tablespoon | red wine vinegar |
| As needed | red-skinned mashed potatoes |
| 1/2 Cup | reduced-sodium soy sauce |
| 2 Tablespoons | reduced-sodium soy sauce |
| 2 Small | ripe avocados, peeled and thinly sliced |
| 2 Cups | ripe mango, small dice |
| 1 to 2 leaves | romaine lettuce, washed, drained and chilled |
| 2 Cups | rotini pasta, (or other small pasta), cooked and drained |
| 3/4 Cup | sake OR dry sherry |
| 1/4 Cup | salad oil |
| 1/4 Cup | salsa |
| 1-2 Cups | Salsa |
| 1 Teaspoon | salt |
| 2 Teaspoons | salt |
| 2 Tablespoons | salt |
| 1/4 Cup | salt |
| 1/2 Teaspoon | salt |
| To taste | salt |
| 2 Tablespoons | salt |
| Pinch | salt |
| 1 Tablespoon | salt |
| 1/2 Teaspoon | salt |
| 1/2 Teaspoon | salt |
| 2 Tablespoons | salt |
| 1/2 Teaspoon | salt |
| 1-1/2 Teaspoons | salt |
| To taste | salt and black pepper |
| To Taste | salt and freshly ground black pepper |
| To Taste | salt and freshly ground black pepper |
| To Taste | salt and freshly ground black pepper |
| As needed | salt and freshly ground black pepper |
| To Taste | salt and freshly ground black pepper |
| To taste | salt and ground white pepper |
| As needed | salt and pepper |
| To Taste | salt and pepper |
| | salt to taste |
| 20 | Saltine crackers, crushed |
| 1/2 Cup | seasoned bread crumbs |
| 1/3 Cup | seasoned bread crumbs |
| 3/4 Cup | seeded and chopped red bell pepper |
| 20 Mini | sesame dinner rolls, split |
| 1 Tablespoon | sesame oil |
| 1 Tablespoon | sesame oil |
| 2 Tablespoons | sesame seeds, toasted |
| 2 Tablespoons | sesame seeds, toasted |
| 1 Medium | shallot, minced |
| 1/4 Cup | shallots, finely chopped |
| 1/2 Cup | shallots, finely diced |
| 1/3 Cup | sherry vinegar |
| 1/4 Cup | shredded reduced-calorie Monterey Jack cheese |
| 1 Cup | skim milk |
| As needed | sliced American cheese |
| 1 | small pinch red pepper flakes |
| 1 Teaspoon | smoke essence |
| 1/2 Pound | smoked Gouda, cut into matchsticks |
| 1-1/2 Pounds | SMOKED TURKEY, cut into matchsticks |
| 1 Tablespoon | sour cream |
| 1/4 Cup | sour cream |
| 12 Thin slices | sourdough bread, toasted |
| 1-2/3 Cups | soy sauce |
| 1 Cup | soy sauce |
| 1/2 Teaspoon | soy sauce |
| 8 Cups | spinach leaves, washed, drained, torn and chilled |
| 4 Hawaiian sweet sandwich rolls or potato burger buns, | split and toasted |
| 8 Cups | sticky rice, cooked |
| 2 Ounces | stiff coffee |
| 1 Cup | strawberries, washed, drained, sliced and chilled |
| 1 Tablespoon | sugar |
| 1/2 Cup | sugar |
| 1/4 Cup | sugar |
| 3 Tablespoons | sugar |
| 2 Tablespoons | sugar |
| 3 Cups | sweet onion, chopped |
| 1 | Sweet onion, sliced thin |
| As needed | sweet potato fries |
| 3 Large | sweet potatoes, peeled |
| 1/2 Large | sweet red bell pepper, seeded & cut into 1-inch cubes |
| 1-Ounce slice | Swiss cheese |
| 3 Ounces | Tabasco sauce |
| 3 Tablespoons | tarragon vinegar |
| 4 Cups | thinly sliced cabbage |
| 1-Ounce | thinly sliced fresh mushrooms, lightly sautéed |
| 1 Tablespoon | thinly sliced fresh scallions |
| 2 Tablespoons | tomato paste |
| 8 Ounces | tomato sauce |
| 1 Can (16 ounces) | tomatoes |
| 2 Large | tomatoes, halved and seeded, chilled |
| 1/2 Tablespoon | truffle slices or peelings |
| 4-5 Strips | TURKEY BACON |
| 12 Slices | TURKEY BACON, cut into 1-inch slices |
| 8 Ounces | TURKEY BASE |
| 8 Ounces | TURKEY BOLOGNA, thinly sliced |
| 2 Pounds | TURKEY BREAST CUTLETS, cut into 1-inch strips |
| 8 Ounces | TURKEY BREAST, cut into thin strips |
| 4-6 Pounds | TURKEY BREAST, fresh or thawed |
| 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 |
| 5 4-Ounce | TURKEY CUTLETS |
| 1 Pound | TURKEY CUTLETS, pounded to an even thickness |
| 4 Each | TURKEY DRUMSTICKS |
| 1 Pound | TURKEY HAM, cut into large chunks |
| 8 Ounces | TURKEY HAM, thinly sliced |
| 3 | TURKEY LEGS |
| 8 Ounces | TURKEY SALAMI, thinly sliced |
| 1-1/2 Pounds | TURKEY SAUSAGE, cooked and drained |
| 20 Each (5 Pounds total) | TURKEY STEAKS, thawed and cut into 1/4-inch strips |
| 3 Cups | TURKEY STOCK |
| 8 Ounces | TURKEY TENDERLOIN |
| 50 1 Ounce each | TURKEY TENDERLOIN MEDALLIONS |
| 5 Pounds | TURKEY WINGS |
| 1 Tablespoon | unsalted butter |
| 1 Pound | unsalted butter |
| 1/2 Cup | unsalted butter |
| 1 Ounce | unsalted butter |
| 1 Pound | unsalted butter, softened |
| As needed | Vegetable combo |
| | Vegetable cooking spray |
| As needed | Vegetable cooking spray |
| | vegetable cooking spray |
| 3/4 Cup | vegetable oil |
| 1-1/2 Tablespoons | vegetable oil |
| 1/2 Cup | vegetable oil |
| 2/3 Cup | vegetable oil |
| 2 Teaspoons | vegetable oil |
| 1 Tablespoon | vinegar |
| 1-1/3 Cups | walnuts, toasted, coarsely chopped |
| 1/2 Cup | warm (not hot) clarified unsalted butter |
| Garnish | wasabi |
| 1 Teaspoon | wasabi powder |
| 1 Tablespoon | water |
| 2/3 Cup | water |
| 1 Soup Can | water |
| As needed | watercress sprigs |
| 2 Cups | wheat crumbs, crusts removed & bread processed to fine crumb |
| 2 Medium | white onions, peeled, cut into 2-inch pieces |
| 1 Tablespoon | white pepper |
| Dash | white pepper |
| 8 | White peppercorns, lightly crushed |
| 1/2 Cup | white wine vinegar |
| 3 Tablespoons | white wine vinegar |
| 1/4 Cup | white wine vinegar |
| 2/3 Cup | whole cranberry sauce |
| 1 Tablespoon | whole grain Dijon mustard |
| 4 | whole sage leaves |
| 1 12-Pound | WHOLE TURKEY, fresh or thawed |
| 12 Ounces | wild rice, cooked and cooled |
| As needed | wine mushroom sauce |
| 14 6-inch | wooden skewers, soaked in water for 30 minutes |
| 2 Ounces | Worcestershire sauce |
| 1/2 Teaspoon | Worcestershire sauce |
| 1 | yellow bell pepper, seeded & cut into 1/2-inch pieces |
| 1 Cup | yellow onion, diced |
| 4 Ounces | yellow onion, small dice |
| 7 Cups | yellow squash, halved lengthwise and cut into 1/4-inch slices |
| 2 Small | yellow tomatoes, thinly sliced |
| 7 Cups | zucchini, halved lengthwise and cut into 1/4-inch slices |