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