Amount	Ingredient
1 Pound	1/2" slices deli-cut HONEY ROASTED TURKEY BREAST, cut into 1/2" cubes
3-1/3 Cups	2% milk
2 Slices	7-grain bread, toasted, stacked and cut in 1/2-inch croutons
10 Each	7-inch pitas, each cut into 8 triangles
1/4 Cup	achiote paste
1 Teaspoon	achiote seeds, ground
1 Pound	acorn squash, cut into 1-inch rings
6 Ounces	aged Cheddar, grated
1 Cup	alfalfa sprouts
10 Ounces	alfalfa sprouts, washed and dried
1 Cup	all purpose flour
1/3 Cup	all purpose flour
2 Cups	all purpose flour
1 Tablespoon	all purpose flour
8 Ounces	all purpose flour
3 Tablespoons	all-purpose flour
1 Quart	all-purpose flour
1/4 Cup	all-purpose flour
3/4 Cup	all-purpose flour
1 Ounce	all-purpose flour
2 Tablespoons	all-purpose flour
1 Tablespoon	all-purpose flour
1/2 Cup	all-purpose flour
2 Tablespoons	all-purpose flour
1/2 Cup	all-purpose flour
1-1/2 Cups	all-purpose flour
1/3 Cup	all-purpose flour
1/3 Cup	all-purpose flour
3-1/2 Pounds	all-purpose potatoes, peeled & cut into 2-inch chunks
1/2 Teaspoon	almond extract
1 Tablespoon	almond slivers
1 Cup	almonds, coarsely chopped
1/4 Cup	almonds, toasted
4 Tablespoons	almonds, toasted
1/2 Cup	Amaretto
1 Cup	amber beer
1-1/2 Quarts	amber beer
12 Slices (2/3 to 3/4-ounce each)	American cheese
2 Pounds	American cheese loaf, cubed
2 Medium	ancho chile peppers
2 Tablespoons	ancho chile powder
2 Teaspoons	Ancho chili powder
1 Pound	Andouille sausage
1/8 Teaspoon	anise seed, crushed
1/2 Cup	apple brandy or apple juice
1-1/4 Pounds	apple butter
1 Gallon	apple cider
1 Cup	apple cider
1/4 Cup	apple cider
1 Cup	apple cider
1 Cup	apple cider (sparkling preferred)
1/4 Cup	apple jelly
1/4 Cup	apple juice
1 Cup	apple juice
1 Cup	apple juice concentrate
	Apple Sage Turkey Sausage
1/3 Cup	apple vinegar
1 Medium	apple, cored and thinly sliced (unpeeled)
2 Cups	applewood chips, soaked in water for 3 hours
3/4 Cup	apricot jam
1 Cup	Arborio rice
4 Cups	artichoke hearts
2 Pounds	artichokes, cooked
3 Cups	arugula
2 Quarts	arugula leaves, washed and dried
1 Pound	arugula leaves, washed and dried
As needed	arugula sprigs
1 Cup	arugula, washed and chilled
2 Bunches	arugula, washed, dried and chilled
2 Cups	arugula, washed, dried, & chopped fine
As needed	Asian dipping sauce
1 Pound	asparagus spears
1 Pound	asparagus, peeled, blanched, cut into 1-inch pieces
1 Pound	assorted fresh mushrooms, cleaned & sliced (shiitake, crimini, or button)
As needed	assorted fresh sage leaves
As needed	assorted vegetables, cut in cubes
6	avocado
1-1/2 Pounds	avocado, cut into 36 slices
1	Avocado, peeled and cubed
1 Small	avocado, peeled and cut into 8 lengthwise slices
1 Large	avocado, peeled, seeded and diced
5 Each	avocado, sliced into 16 wedges each
4	avocados, peeled & diced brunoise
1 Large	avocados, peeled and pitted
4 Each	avocados, seeded, peeled and cut into eighths, lengthwise
4	avocados, small dice
4	avocados, thinly sliced
3 Small heads	baby bok choy quartered
1-1/2 Pounds	baby corn
4 Cups	baby field greens, washed, dried and chilled
1/2 Head	baby romaine lettuce, washed, drained and chilled
1 Cup	baby spinach, washed and chilled
1/4 Cup	bacon grease
2 Slices	bacon, cooked and well drained
4	Bagels, sliced
8 Small	baguettes, sliced
1/4 ounce	bakers yeast
3 Tablespoons	baking powder
1 Teaspoon	baking powder
2 Tablespoons	balsamic vinegar
3 Tablespoons	balsamic vinegar
1/4 cup	balsamic vinegar
2/3 Cup	balsamic vinegar
1/4 Cup	balsamic vinegar
1/3 Cup	balsamic vinegar
1 Tablespoon	balsamic vinegar
2 Tablespoons	balsamic vinegar
2 Tablespoons	balsamic vinegar
1/4 Cup	balsamic vinegar
1/4 Ounce	balsamic vinegar
3 Ounces	balsamic vinegar
2 Cups	balsamic vinegar
1 Tablespoon	balsamic vinegar
3 Ounces	bamboo shoots, shredded
As needed	bamboo skewers, soaked in ice water
2 Medium	bananas, sliced
3 Cups	barbecue sauce
1/2 Teaspoon	basil leaves, dried
1 tablespoon	basil, dry
1/2 Cup	basil, fresh
1/4 Teaspoon	basil, fresh and minced
2 cups	basmati rice
1 Each	bay leaf
1	Bay leaf
1	bay leaf
1	bay leaf
2 Each	bay leaves
2	bay leaves
2	Bay leaves
16 Each	bay leaves
3	bay leaves
3	bay leaves
2 Small	bay leaves
5	Bay leaves
2 Whole	bay leaves
2 Each	bay leaves
2 Medium	bay leaves
3	bay leaves
4-5	Bay leaves
4	bay leaves
4	bay leaves
2	bay leaves (fresh, if possible)
1/2 Cup	BBQ sauce
1/4 Cup	bean sprouts
30 Medium	Belgian endive leaves
1 Cup	Belgian endive, cut in half at an angle
1 Cup	Belgian endive, julienned
1/3 Cup	bias cut green onions
2 Cups	Bing cherries, washed, halved and pitted
1 Teaspoon	bitter sweet smoked paprika
6 Tablespoons	Black Beans (step 1)
2 Cups	black beans, cooked
2-1/2 Pounds	black beans, cooked and drained
1 Can (16 ounces)	black beans, drained
1 14-Oz. Can	black beans, drained and rinsed
1 Can (15 ounces)	black beans, rinsed and drained
1 Can (15 ounces)	black beans, rinsed and well drained
1 Can (15-ounces)	black beans, rinsed and well drained
12 Cups	black beans, soaked, cooked & drained
1 Teaspoon	black olive slices
1 Cup Medium	black olives, pitted and sliced
6 Ounces	black olives, pitted and well drained
7 Ounces	black olives, sliced
1 Can (4 ounces) sliced	black olives, well drained
1/4 Cup	black olives, well drained
3 Tablespoons	black pepper
3/4 Teaspoon	black pepper
1 Teaspoon	black pepper
1/2 Teaspoon	black pepper
1 Tablespoon	black pepper
1-1/2 Teaspoons	black pepper
2 Teaspoons	black pepper
1 Tablespoon	black pepper
1/2 Teaspoon	black pepper
1/2 Teaspoon	black pepper
1 Teaspoon	black pepper
1/2 Teaspoon	black pepper
1/4 Teaspoon	black pepper
1/4 Teaspoon	black pepper
1/2 Tablespoon	black pepper
1 Teaspoon	black pepper
1/2 teaspoon	black pepper
2 Tablespoons	black pepper
1/4 Teaspoon	black pepper
1/4 Teaspoon	black pepper
1/8 Teaspoon	black pepper
1 Teaspoon	black pepper
1/4 Teaspoon	black pepper
1/2 Teaspoon	black pepper
1/2 Teaspoon	black pepper, coarsely ground
To Taste	black pepper, freshly ground
1 Teaspoon	black pepper, freshly ground
1 Teaspoon	black pepper, freshly ground
1-1/2 Teaspoons	black pepper, freshly ground
1/2 Teaspoon	black pepper, ground
1/4 Cup	black peppercorns
5	Black peppercorns
10	Black peppercorns
2 Tablespoons	black peppercorns
10	black peppercorns
2 Pounds	black ripe olives, sliced
1 Tablespoon	black sesame seeds
2 Cups	blackberries, washed & drained
1/4 Cup	blackened seasonings
1/3 Cup	blackening seasoning mix
As needed	blanched julienne carrots
10 Ounces	Bleu cheese, crumbled
6 Ounces	blue cheese dressing
4 Ounces	blue cheese, room temperature
2 Quarts	blueberries, washed and drained
2 Cups	blueberries, washed, drained and stems removed
6 Cups	boiling water
1 Cup	boiling water
	Boiling water
6 Ounces	boiling water
3 Ounces	bok choy, shredded
5 Pounds	BONE IN TURKEY, separated into thigh, leg and breast
1 3 to 3-1/2 pounds	BONE-IN TURKEY BREAST
10 Pounds	BONE-IN TURKEY BREAST
3 Pounds	BONE-IN TURKEY BREAST, fresh or thawed
1 (4-1/2 Pound)	BONE-IN TURKEY BREAST, fresh or thawed if frozen
1 (6 to 8 Pound)	BONE-IN TURKEY BREAST, fresh or thawed if frozen
1 (6 to 8 - Pound)	BONE-IN TURKEY BREAST, fresh or thawed if frozen
9 to 10 Pounds	BONE-IN TURKEY BREAST, skin removed, cut into thin scallops (see #4 below)
2 6 Pounds Each	BONE-IN TURKEY BREASTS
8 6-Ounce	BONE-IN TURKEY CHOPS, patted dry
3 Pounds	BONELESS TURKEY BREAST
7 Pounds	BONELESS TURKEY BREAST
1 8 to 10 pound	BONELESS TURKEY BREAST, skin removed
5 Pounds	BONELESS TURKEY BREAST, skinless & cut in 4-ounce portions
4 Pounds	BONELESS TURKEY BREAST, sliced into medallions
8 Pound	BONELESS TURKEY BREAST, thawed
4 Pounds	BONELESS TURKEY BREAST, thawed
3 20-Ounce	BONELESS TURKEY BREASTS, skinless
1 Pound	BONELESS, SKINLESS TURKEY BREAST TENDERLOINS
3/4 Cup	bottled barbecue sauce
1-1/2 Cups	bottled fruit salsa
1/2 Cup	bottled honey-mustard dressing
9 Ounces	bourbon
1-1/2 Cups	bourbon
1 Pint	bourbon whiskey
1 Cup	bourbon whiskey
1/4 Cup	bourbon whiskey
1/2 Cup	bourbon whiskey
2 Packages (5 ounces)	Boursin cheese with garlic and herbs, softened
2 (10-Ounce)	boxes stuffing mix
As needed	Braised kale
1 Cup	braising turkey stock
1/3 Cup	brandy
2 Tablespoons	brandy
1/4 Cup	brandy
1 Teaspoon	Brazilian Spice Blend
2-1/2 Teaspoons	Brazilian Spice Blend
3 Pounds	bread crumbs
2 1/2 cups	bread flour
1 Pound	bread, cut into 1/2-inch cubes
2 Ounces	Brie cheese, sliced thin
1-1/4 Pounds	Brie cheese, thinly sliced
8 Slivers	Brie, halved lengthwise
1 Ounce	broccoli florets
3 Pounds	broccoli florets, blanched
1 Cup	broccoli flowerettes
1/4 Cup	broccoli flowerettes
4 Cups	broccoli slaw
1/3 Cup	brown sugar
2 Tablespoons	brown sugar
3 Tablespoons	brown sugar
1 Tablespoon	brown sugar
1 Teaspoon	brown sugar
2 Pounds	brown sugar
1 Cup	brown sugar
1/4 Cup	brown sugar
2 Teaspoons	brown sugar
2 Tablespoons	brown sugar
As Needed	brown sugar
4 Cups	brown sugar, ** SEE NOTE
1 Pound	butter
As Needed	butter
2 Tablespoons	butter
13 Ounces	butter
1/4 Pound	butter
2 Tablespoons	butter
1/2 Pound	butter
As needed	butter
1 Teaspoon	butter
As needed	butter
2 Tablespoons	butter
2 Tablespoons	butter
1/2 Cup	butter cracker crumbs
As needed	butter lettuce leaves, washed, drained and chilled
1 Head	butter lettuce, washed, drained and chilled
2 Tablespoons	butter or oil
1 Pound	butter pats
6 Ounces	butter substitute
12 Ounces	butter substitute
13 Ounces	butter substitute
7 Ounces	butter substitute for broiling
To Saute	butter, clarified
As needed	butter, melted
2 Tablespoons	butter, melted
3 Ounces	butter, melted
18 Ounces	buttermilk
2 Cups	buttermilk
1 Pound	butternut squash, peeled and cut into 1-inch cubes
2 Pounds	button mushrooms, cleaned and capped
4 Ounces	button mushrooms, cleaned and sliced
3 Ounces	button mushrooms, cleaned and sliced
1 Pound	cabbage, shredded
1/4 cup	Caesar salad dressing
3 Tablespoons	Cajun seasonings
2 Tablespoons	Calabrian Spice Blend
4 Ounces	California ripe olives, whole, pitted, drained
1-1/2 Pounds	California ripe olives, whole, pitted, drained
1 (15-Ounce)	can black beans, drained
1 (15 1/2-Ounce)	can butter beans, drained
1 (14 1/2-ounce)	can crushed tomatoes
1 (14 1/2-Ounce)	can diced tomatoes, undrained
1 (16-Ounce)	can jellied cranberry sauce
1 (20-Ounce)	can pitted sour cherries
1 5.5-Ounce	can tomato paste
1 8-ounce	can tomato sauce
9 Ounces	candied ginger
1/2 Cup	canned black beans, drained and rinsed
7 Ounces	canned chipolte peppers in adobo sauce
1 Tablespoon	canned chipotle chilies, minced
5 Cups	canned diced tomatoes
1 Gallon	canned diced tomatoes in juice
1-1/2 Cups	canned green chiles, diced
1 Quart	canned Italian plum tomatoes, crushed
3/4 Cup	canned jalapeno peppers, chopped
6 Cups	canned kidney beans, drained well
4 Ounces	canned mushroom slices, well drained
32 Ounces	canned plum tomatoes
3-4	Canned plum tomatoes plus juice (or 8-9 tomatoes if tomato confit is not used)
3 Cups	canned plum tomatoes with juices, pureed until smooth
12 Ounces	canned sliced water chestnuts, well drained
1/2 Pound	cannellini beans, soaked in water the night before and drained
2 Ounces	canola oil
2 Teaspoons	canola oil
1 Tablespoon	canola oil
1 Tablespoon	canola oil
1/2 Cup	canola oil
2 to 3 Tablespoons	canola oil
3 Tablespoons	canola oil
1 Tablespoon	canola oil
2 Tablespoons	canola oil
2 Tablespoons	canola oil
1-1/2 Cups	canola oil
2 Tablespoons	canola oil
1/4 Cup	canola oil
2 Tablespoons	canola oil
6 Ounces	canola oil
2 tablespoons	canola oil
1 Tablespoon	canola oil
1/2 Cup	canola oil
1/4 Cup	canola oil
2 Tablespoons	canola oil
1-1/2 Tablespoons	canola oil, divided
2 Tablespoons	canola or extra virgin olive oil (for coating bottom of pan/pot)
1 Tablespoon	canola or olive oil
2 28-Ounce	cans diced tomatoes
1 Cup	capers, drained
1 Tablespoon	capers, drained
1 Tablespoon	capers, drained
1/3 Cup	capers, drained
1/4 Cup	capers, drained
1/2 Cup	capers, well drained
1 Tablespoon	caraway seeds
1-1/2 Teaspoons	Caribbean jerk seasoning
1	Carrot, cut in chunks
1 Medium	carrot, cut into 2X1/8-inch match sticks
1	carrot, peeled & cut into 1-inch chunks
1 Cup	carrot, peeled and chopped
1	Carrot, peeled and cut into 1/2-inch slices
1 cup	carrot, peeled and diced
1 medium	carrot, peeled and grated
1 Medium	carrot, small dice
1/4 Cup thinly sliced	carrots
1-3/4 Pounds	carrots, 1/4-inch dice
1 Cup	carrots, 1/4-inch diced
2 Medium	carrots, chopped
2 Large	carrots, coarse chop
1/3 Pound	carrots, coarsely chopped
1/2 Cup	carrots, cut into 1/4-inch julienne strips
3 Medium	carrots, cut into fine match sticks
6 ounces (or 3 cups)	carrots, cut into julienne strips
2 Large	carrots, diced
1/2 Pound	carrots, diced into medium-sized pieces
2 Whole	carrots, fresh
2 Each	carrots, large dice
1/4 Cup	carrots, peeled and 1/4-inch dice
4 Cups	carrots, peeled and chopped
2	carrots, peeled and diced
2 Medium	carrots, peeled and small dice
4 Large	carrots, peeled and thinly sliced
3	carrots, rinsed
2	carrots, rough chop
1 Cup	carrots, shredded
3 Ounces	carrots, shredded
10 Ounces	cashews, toasted
1 Ounce	cauliflower florets
2 Tablespoons	cayenne
1/8 Teaspoon	cayenne pepper
1/4 Teaspoon	cayenne pepper
1/8 Teaspoon	cayenne pepper
1/2 Teaspoon	cayenne pepper
1 Teaspoon	cayenne pepper
2 Teaspoons	cayenne pepper
3/4 Teaspoon	cayenne pepper
1 Teaspoon	cayenne pepper
1-1/2 Tablespoons	cayenne pepper
2 Teaspoons	cayenne pepper
1/8 Teaspoon	cayenne pepper
2 Tablespoons	cayenne pepper
1/4 Teaspoon	cayenne pepper
1/4 Teaspoon	cayenne pepper
1/4 Teaspoon	cayenne pepper
1/4 Teaspoon	cayenne pepper
1 Teaspoon	cayenne pepper
4 Teaspoons	cayenne pepper
2 Teaspoons	cayenne pepper
2 Teaspoons	cayenne pepper
1/8 to 1/4 Teaspoon	cayenne pepper
1/4 Cup	celery
1-1/2 Pounds	celery
4 Medium	celery roots, peeled, diced and blanched
1/2 Teaspoon	celery salt
2 Teaspoons	celery seed
1/8 Teaspoon	celery seed
1	celery stalk, diced
2	Celery stalks, sliced
1/3 Pound	celery with leaves, coarsely chopped
4 Ribs	celery, 1/4-inch dice
1/4 Cup	celery, 1/4-inch dice
2-1/4 Pounds	celery, 1/4-inch dice
1/2 Cup	celery, 1/4-inch diced
1/4 Cup	celery, chopped
2 Cups	celery, chopped
1-1/2 Cups	celery, chopped
2 Stalks	celery, chopped fine
3 Stalks	celery, coarse chop
1 Small stalk	celery, cut into 1-inch chunks
1 Stalk	celery, cut into 1/2-inch slices
4 Cups	celery, diced
1 Pound	celery, diced
1-1/2 Cups	celery, diced
4 Ribs	celery, diced
1 cup	celery, diced (no leaves)
1/2 Pound	celery, diced into medium-sized pieces
1-1/2 Cups	celery, finely chopped
1/2 Cup	celery, finely chopped
2 Stalks	celery, large dice
1/2 Head	celery, leaves removed and rough chop
3 Cups	celery, medium dice
3 Sticks	celery, rinsed
2 Stalks	celery, rough chop
2 Stalks	celery, rough chop
3-1/2 Cups	celery, sliced
1 Cup	celery, sliced
1/2 Cup	celery, sliced
4 Ounces	celery, sliced, on the bias 1/4-inch thick
1 Stalk	celery, small dice
1 Cup	celery, trimmed and small dice
1/2 Bunch	celery, washed, rough chop, 1/2"
1 Ounce	Ceylon tea leaves
2 Thin slices	challah
1 Cup	champagne vinegar
1 Teaspoon	champagne vinegar
1 Pound	chayote squash, peeled and cubed
4 (1-Ounce) slices	Cheddar cheese
1 (10-3/4 -Ounce) can	Cheddar cheese soup
2 Ounces	Cheddar cheese, grated
5 Cups	Cheddar cheese, shredded
1 Cup	cheddar cheese, shredded
4 Pounds	Cheddar cheese, shredded
4 Ounces	Cheddarella or Cheddar cheese, diced
1 1/2 Pounds	cheese tortellini, fresh or frozen
1 (9-Ounce) package	cheese-filled tortellini
2-1/2 Cups	cherry tomatoes, quartered
As needed	chervil
1 Cup	chervil, chopped
1 Pound	chestnuts, shelled and poached
1 Cup	chickpea flour
3 Ounces	chicory frisse
As needed	chiffonade parsley
20-24	chili pickled green beans
3 Tablespoons	chili powder
1 Tablespoon	chili powder
1 Teaspoon	chili powder
1-1/2 Teaspoons	chili powder
1 Tablespoon	chili powder
1 Teaspoon	chili powder
1/2 Teaspoon	chili powder
1 Tablespoon	chili powder
2 Tablespoons	chili powder
1-1/2 Tablespoons	chili powder
2 Teaspoons	chili powder
1/3 Cup	chili powder
1 Teaspoon	chili powder
3 Tablespoons	chili powder
1/2 Teaspoon	chili powder
1/2 Teaspoon	chili powder
1 Teaspoon	chili powder
1-1/2 Teaspoons	chili powder
1 Teaspoon	chili powder
1/4 Teaspoon	chili powder
1/4 Cup	chili sauce
3/4 Cup	chili sauce
2 (1-Ounce) packages	chili seasoning mix
2 Tablespoons	chimayo chili powder
2 Ounces	Chinese five-spice powder
1 Teaspoon	Chinese rice wine
2 Tablespoons	chipolte base
2 Medium	chipolte chile peppers
20 Each	chipolte chilies, seeded
2	Chipotle chiles in adobo sauce, drained and chopped
4 Ounces	chipotle in adobo, pureed
1 Tablespoon	chipotle puree
6 Ounces	chipotle sauce, prepared sauce
1-1/2 Ounces	Chipotle Southwest Sauce
9 Bunches	chives, finely chopped
1 Cup	chopped celery
1 Cup	chopped celery
1 Cup	chopped celery
2 Cups	chopped celery
1 Cup	chopped celery
1/4 Cup	chopped chives
As needed	chopped chives for garnish
4 Tablespoons	chopped cilantro
2 Tablespoons	chopped dill
3/4 Cup	chopped dill
1 Cup	chopped dried apricots
1 Tablespoon	chopped fresh basil
1/3 Cup	chopped fresh cilantro
2 Tablespoons	chopped fresh cilantro
1/2 Cup	chopped fresh cilantro
1/4 Cup	chopped fresh cilantro
2 Tablespoons	chopped fresh cilantro PLUS additional for garnish
2 Tablespoons	chopped fresh garlic
1 Tablespoon	chopped fresh garlic
1/2 cup	chopped fresh or frozen spinach
1 Cup	chopped fresh parsley
1 Cup	chopped fresh parsley
1/4 Cup	chopped fresh parsley for garnish
2 Tablespoons	chopped fresh rosemary
1 Tablespoon	chopped fresh rosemary or 1-1/2 teaspoons crushed dried rosemary
1 Tablespoon	chopped fresh rosemary or thyme
2 Tablespoons	chopped fresh sage leaves
1 Teaspoon	chopped garlic
1 Tablespoon	chopped garlic in oil
1 Tablespoon	chopped green bell peppers
1 4-Ounce Can	chopped green chilies
1 (4-Ounce) can	chopped green chilies
1 Can (4 ounces)	chopped green chilies
2 Tablespoons	chopped green chilies
1 4-1/2-Ounce Can	chopped green chilies
1/4 Cup	chopped green onions
1/2 Cup	chopped green onions
1/2 Cup	chopped green onions
4 Teaspoons	chopped green onions
As needed	chopped green onions
1/2 Cup	chopped green peppers
1/2 to 1 Cup	chopped green scallions
1/4 Cup	chopped Italian parsley
1/3 Cup	chopped jalapeno chilies, seeded
2 Cups	chopped mango *Note: may use canned mango if fresh is not available
2 Cups	chopped onion
1 Cup	chopped onion
1 Cup	chopped onion
2 Cups	chopped onion
1 Quart	chopped onion
1/2 Cup	chopped onion
2 Cups	chopped onions
3 Cups	chopped onions
2 Cups	chopped onions
2 Cups	chopped onions
3 Tablespoons	chopped parsley
1/3 Cup	chopped parsley
1/2 Cup	chopped pecans
2 Cups	chopped pecans
1/3 Cup	chopped plum tomatoes
1 Cup	chopped red skinned potatoes
1/4 Cup	chopped scallions
1/4 Cup	chopped sweet onion
1-1/2 Cups	chopped sweet onion
1 Pound	chopped sweet onion
2 Cups	chopped sweet onion
1/2 Cup	chopped sweet onion
1/3 Cup	chopped tomato
1 Cup	chopped white onion
3/4 Pound	chow mein noodles
12-Ounces	CHUNK SMOKED TURKEY BREAST, cut in thin strips
1/4 Cup	Chunky Guacamole (step 5)
1 slice	ciabatta, cut in half lengthwise & then cut in half
1/2 Cup	cider vinegar
1/2 Cup	cider vinegar
1 Tablespoon	cider vinegar
1/4 Cup	cider vinegar
2 Tablespoons	cider vinegar
1 Tablespoon	cider vinegar
1 Cup	cider vinegar
As needed	cilantro
1 Bunch	cilantro
3 Ounces	cilantro
1/2 Cup	cilantro leaves
As needed	cilantro leaves
32	cilantro leaves
1/4 Cup	cilantro leaves, finely chopped
As needed	cilantro sprigs
1/2 Cup	cilantro, chopped
1/3 Cup	cilantro, chopped
1 Tablespoon	cilantro, chopped
2 Tablespoons	cilantro, chopped
1 Ounce	cilantro, chopped
1 Teaspoon	cilantro, chopped fine
2 Tablespoons	cilantro, fine chop
1/2 Bunch	cilantro, fresh
1/3 Cup	cilantro, freshly chopped
1/4 Cup	cilantro, minced
1 Bunch	cilantro, washed and chopped
10 Ounces	cilantro, washed and dried
1/4 Cup	cilantro, washed, dried, and chopped
6	cinnamon raisin bagels, sliced and lightly grilled or toasted
1 Each	cinnamon stick
4	Cinnamon sticks
4	cinnamon sticks
8 Ounces	citrus vinaigrette
As needed	clarified butter
4 Ounces	clarified unsalted butter
1	Clove garlic, minced
1/4 Cup	clover honey
1/2 Cup	clover honey
1/2 Cup	clover honey
1/4 Cup	cloves
12 Whole	cloves
2 Whole	cloves
2 Cups	coarse grain Dijon mustard
1/4 Teaspoon	coarse grind black pepper
1-1/2 Teaspoons	coarse ground black pepper
1 Ounce	coarse natural sugar
1 Ounce	coarse sea salt
2-1/2 Cups	coarsely chopped figs
1/4 Teaspoon	coarsely ground black pepper
1/4 Teaspoon	coarsely ground black pepper
1-1/2 Teaspoon	coarsely ground black pepper
Dash	coconut extract
1/8 Teaspoon	coconut extract
3 Pints	coconut milk
3-1/2 Cups	coconut milk
2 Cups	coconut milk, heated
2 Tablespoons	coffee liqueur
1 Gallon	cold water
As needed	cold water
2 Quarts	cold water
1/2 Cup	cold water
As needed	cold water
6 Cups	cold water
3-1/2 Quarts	cold water
1/4 Cup	cold water
1/2 Cup	cold water
3 Ounces	cold water
3 Gallons	cold water
2 Tablespoons	cold water
5 Cups	cold water
6 Quarts	cold water
4 Quarts	cold water
1 Quart	cold water
2 Tablespoons	cold water
1 Quart	cold water (add more as needed)
9 Cups	cold water, (for sauce)
1/3 Cup	cole slaw dressing
1/4 Cup	Coleman's dry mustard
1/2 Cup	Coleman's dry mustard
1 Pound	collard greens, shredded
3 Quarts	commercial grade mayonnaise, divided
1/2 Cup	commercial heavy-duty mayonnaise
As needed	cooked and drained spaghetti pasta
3-3/4 Cups	cooked artichoke hearts, coarsely chopped
1 No. 10 can	cooked black beans, rinsed and drained
2 Cups	cooked black eyed peas
1 Pound	COOKED BONELESS TURKEY BREAST ROAST, sliced into 1-ounce slices
45-50 Ounces	cooked cannellini, rinsed and drained
8 Ounces	cooked fresh tomato puree
45-50 Ounces	cooked garbanzo beans, rinsed and drained
4 Ounces	cooked long grain and wild rice
6 Cups	cooked mashed potatoes
16 Ounces	COOKED or OVEN ROASTED TURKEY BREAST, sliced thin
2 Cups	COOKED or OVEN ROASTED TURKEY, cut in chunks or strips
6 Cups	COOKED or PULLED TURKEY, chopped
5 Pounds	cooked purple sticky rice
As needed	cooked rice
2 Cups	cooked rice
4 Cups	cooked rice
8 Ounces	cooked rice vermicelli
2 Cups	COOKED TURKEY ( white meat preferred), cubed
1 Pound	COOKED TURKEY BREAST, cut into 1-ounce pieces
2-1/4 Pounds	COOKED TURKEY BREAST, sliced thin
1 Pound	COOKED TURKEY, chopped
4 Cups	COOKED TURKEY, chopped
2 Cups	COOKED TURKEY, chopped
8 Cups	COOKED TURKEY, chopped
3 Cups	COOKED TURKEY, chopped
2 Cups	COOKED TURKEY, cubed
2 Cups	COOKED TURKEY, cubed
10 Ounces	COOKED TURKEY, diced
1-1/2 Pounds	COOKED TURKEY, diced
3/4 Pound	COOKED TURKEY, skin removed and 1/4-inch dice
1 Pound	COOKED TURKEY, thinly sliced
12.5 Pounds	Cooked white rice
16-Ounces	cooked white rice
12 Cups	cooked wild rice
4 Cups	cooked wild rice
1 Pound	cooking apples, cored and cut into 1/2-inch rings
As needed	Cooking spray
1-1/2 Cups	cored and finely chopped apple
Pinch	coriander
1/4 Teaspoon	coriander
1 Teaspoon	coriander
1 Tablespoon	coriander, ground
2-1/2 cups	corn flakes
1/2 Cup	corn kernels
1 Cup	corn kernels, fire roasted
3 Pounds	corn kernels, frozen
3 Quarts	corn niblets
1/3 Cup	corn oil
12	Corn tortillas (6-inches in diameter)
2 (6-inch)	corn tortillas, fried
12	corn tostada shells, 7 inch, fried crisp
2 Cans (11 ounces each)	corn with red and green peppers, drained
1 Can (11 ounces)	corn with red and green peppers, well drained
1 Ear	corn, cut into 1/2-inch slices
1 Can (8 3/4-ounces)	corn, drained
1 Can (8-3/4 ounces)	corn, drained
1 Pound	corn, roasted and cut from cob
As needed	cornbread sticks or corn muffins
4 Cups	cornbread, crumbled
2 Pounds	cornmeal
1 Tablespoon	cornmeal
8 Ounces	cornmeal
3 Tablespoons	cornmeal
2 Teaspoons	cornstarch
1/3 Cup	cornstarch
1/4 Cup	cornstarch
1/4 Cup	cornstarch
1 Tablespoon	cornstarch
1 Tablespoon	cornstarch
1-1/2 Ounces	cornstarch
As needed	cornstarch slurry
2 Large	Cortland apples, cored and sliced
4 Teaspoons	Cotija cheese
1-1/2 Tablespoons	country-style mustard
6-1/2 Pounds	couscous, cooked
As needed	cracked black pepper
1/2 Teaspoon	cracked black pepper
1 Tablespoon	cracked black pepper
3 tablespoons	cracked black pepper
1/2 Teaspoon	cracked black peppercorns
6 Ounces	Craisins
2 Cups	cranapple juice
1 Cup	cranapple juice
2 Cups	cranberries
2 Cups	cranberries, cleaned
2 Cups	cranberry juice
4 tablespoons	cranberry orange relish, divided
2-1/4 Cups	cranberry sauce
As needed	cranberry sourdough bread
1-1/3 Cups	cranberry vinegar
1-1/2 Cups	Cranberry-Raspberry Vinaigrette
1 Pound	crayfish tails
1 Cup	cream
1 Quart	cream
4 Ounces	cream cheese, room temperature
6 Ounces	cream cheese, room temperature
1 Package (8 ounces)	cream cheese, softened
1 Tablespoon	cream cheese, softened
1 Cup	cream cheese, whipped and softened
1 10-Ounce can	cream of chicken soup
1/2 Cup	creamy peanut butter
1-1/2 Cups	creamy peanut butter
1 Box (18.3 Ounce)	creamy portobello mushroom soup
1/2-Ounce	crema
1-1/4 Pounds	crimini or button mushrooms, sliced thin
4-6 Slices	crisp cucumber
6	Croissants, split
1 Package (6 ounces)	crumbled Feta cheese
4 Ounces	crumbled Feta cheese with basil and tomato (or plain Feta cheese)
1/3 Cup	crunchy peanut butter
1 Tablespoon	crunchy peanut butter
3/4 Cup	crushed baked tortilla chips
1 Teaspoon	crushed red pepper
1-1/2 Teaspoons	crushed red pepper
1 Teaspoon	crushed red pepper
1/2 Teaspoon	crushed red pepper flakes
To Taste	crushed red pepper flakes
1/4 Teaspoon	crushed red pepper flakes
1/2 Teaspoon	crushed red pepper flakes
1 Quart	crushed tomato or puree
4 Cups	crushed tomatoes
1 #10 Can	crushed tomatoes
1 #10 Can	crushed tomatoes in puree
1 (28-Ounce) can	crushed tomatoes, DIVIDED
4 slices	crusty herb or white bread
4 Ounces	crystallized ginger, chopped
8 Cups	cubed multi-grain bread
4 Cups	cubed vegetables (mixture of corn, peas and carrots), cooked just until crisp-tender
3 Medium	cucumber
1/2 Cup	cucumber, finely diced
1 Pound, 14 Ounces	cucumber, peeled & sliced thinly
1/2 Cup	cucumber, peeled, seeded & cut into 1/4-inch cubes
1	cucumber, peeled, seeded and diced
2 Whole	cucumbers, fresh
2 Large	cucumbers, peeled, seeded and diced
1 Pound, 14 Ounces	cucumbers, thinly sliced
2 Each	cucumbers, thinly sliced
1 Teaspoon	cumin
1 Teaspoon	cumin
1 Tablespoon	cumin
1/2 Teaspoon	cumin
1-1/2 Teaspoon	cumin
2 Teaspoons	cumin
1 Tablespoon	cumin
1 Tablespoon	cumin
1 Teaspoon	cumin
1/2 Teaspoon	cumin
1 Pinch	cumin
1/2 Teaspoon	cumin
1/2 Teaspoon	cumin
Pinch	cumin seed
2 Tablespoons	cumin seed
2 Tablespoons	cumin seeds
1/2 Tablespoon	cumin, ground
2 Tablespoons	cumin, ground
1-1/2	cups bottled/prepared pasta sauce
1/2 Cup	currant jelly
1/3 Cup	curry powder
3/4 teaspoon	curry powder
1/4 Cup	curry powder
5 Teaspoons	curry powder
2 Tablespoons	curry powder
1-1/2 Pounds	cut corn, thawed
2 Tablespoons	dark brown sugar
4 Teaspoons	dark roast sesame oil
1-1/2 Gallons	DARK TURKEY STOCK
1/2 Cup	dark-brown sugar
3 Cups	day old bread, cubed
1 Tablespoon	dehydrated minced onion
1 Pound	deli OVEN ROASTED TURKEY BREAST, sliced
1 pound	DELI TURKEY HAM, shaved
1/2 Cup	diced button mushrooms
1/2 Cup	diced celery
1 Cup	diced celery
1 Cup	diced celery
4 Cups	diced day-old bread
3 Tablespoons	diced fresh parsley
1/4 Cup	diced garlic
1 (4-Ounce) can	diced green chilies
1 Cup	diced GRILLED TURKEY BREAST, (step 4)
12 Ounces	diced onion (1/3-inch dice)
3 Cups	diced onions
1/2 Cup	diced roasted red peppers, preferably piquillos
1-2/3 Cups	diced tomatoes (canned) with juice
1 Quart	diced tomatoes in juice
1 (14.5-Ounce) can	diced tomatoes, drained
1 (14-1/2-Ounce) can	diced tomatoes, no added salt, undrained AND divided
1 (28-Ounce) can	diced tomatoes, with juices
1 14-1/2-Ounce Can	diced tomatoes, with juices
1/2 Cup	diced yellow onion
1 Cup	diced yellow onions
3 Tablespoons	Dijon mustard
3 Tablespoons	Dijon mustard
1/4 Teaspoon	Dijon mustard
2 Tablespoons	Dijon mustard
1 Tablespoon	Dijon mustard
1/2 Cup	Dijon mustard
3 Tablespoons	Dijon mustard
1 Teaspoon	Dijon mustard
2 Tablespoons	Dijon mustard
2 Tablespoons	Dijon mustard
2 Tablespoons	Dijon mustard
1 Cup	Dijon mustard
2 Tablespoons	Dijon mustard
1 Tablespoon	Dijon mustard
3/4 Cup	Dijon mustard
2 Ounces	Dijon mustard
2 Teaspoons	Dijon mustard
1/3 Cup	Dijon mustard, divided
3/4 Cup	Dijon style mustard
1 Tablespoon	Dijon style mustard
1 Tablespoon	Dijon-style mustard
1/4 cup	Dijon-style mustard
2 Teaspoons	Dijon-style mustard
16	dill pickles
	Dressing Ingredients
1/4 Cup	dried apricots, chopped
1/4 Cup	dried basil
4 Teaspoons	dried basil
1 Tablespoon	dried basil
3 Tablespoons	dried basil leaves
2-1/2 Teaspoons	dried basil leaves
1 Tablespoon	dried basil leaves
1-1/2 Teaspoons	dried basil leaves
1 Cup	dried blueberries
4 Cups	dried bread crumbs
1/2 Cup	dried bread crumbs
10 Slices	dried bread, cubed
12 Slices	dried bread, cubed
1 Teaspoon	dried chili pepper
1 Teaspoon	dried cilantro
2 Tablespoons	dried coriander
1-1/3 Cups	dried cranberries
1 Cup	dried cranberries
2 Cups	dried cranberries
2 Tablespoons	dried cumin
1/4 Cup	dried currants
1 Cup	dried currants
Pinch	dried herbes de Provence
1-1/2 Teaspoons	dried herbes de Provence
1-1/2 Teaspoons	dried herbes de Provence
1/2 Cup	dried Italian bread crumbs
1 (0.7 ounce) package	dried Italian salad dressing mix
1 (1-Ounce) packet	dried Italian salad dressing mix
1/4 Teaspoon	dried marjoram
1/4 Teaspoon	dried marjoram
1 Tablespoon	dried marjoram
1/4 Teaspoon	dried marjoram leaves
1 Teaspoon	dried onion
1/4 Teaspoon	dried oregano
1 Teaspoon	dried oregano
4 Teaspoons	dried oregano
1 Tablespoon	dried oregano
1 Teaspoon	dried oregano
1 Teaspoon	dried oregano
1 Tablespoon	dried oregano
1/2 Teaspoon	dried oregano
1/2 Teaspoon	dried oregano
2 Teaspoons	dried oregano
1 Tablespoon	dried oregano
1 Teaspoon	dried oregano
1 Teaspoon	dried oregano
1/2 Teaspoon	dried oregano
1 Teaspoon	dried oregano
1 Teaspoon	dried oregano
2-1/2 Teaspoons	dried oregano
1 Teaspoon	dried oregano
2 Tablespoons	dried oregano leaves
2-1/2 Teaspoons	dried oregano leaves
1-3/4 Teaspoons	dried oregano leaves
1 Teaspoon	dried oregano leaves
1/2 Teaspoon	dried oregano leaves
4 Teaspoons	dried oregano leaves
1/2 to 1 Teaspoon	dried oregano leaves
1-1/2 Teaspoon	dried oregano leaves
1/4 Teaspoon	dried oregano leaves
4 Teaspoons	dried oregano leaves
1/4 Teaspoon	dried oregano leaves, crushed
2 Tablespoons	dried oregano, crushed
1 Teaspoon	dried parsley
2 Tablespoons	dried parsley
1/4 Teaspoon	dried parsley
1/4 Teaspoon	dried red pepper flakes
1/4 Teaspoon	dried red pepper flakes
1 Teaspoon	dried rosemary
1 teaspoon	dried rosemary
1/2 Cup	dried rosemary leaves
1 Tablespoon	dried rosemary, crumbled
3 Tablespoons	dried rosemary, crumbled
2 Teaspoons	dried rosemary, crushed
1/4 Teaspoon	dried rosemary, crushed
1/2 Teaspoon	dried rosemary, crushed
1/2 Teaspoon	dried rosemary, crushed
1/2 Teaspoon	dried sage
1/3 Cup	dried sage
1-1/4 Teaspoons	dried sage leaves
1/2 Teaspoon	dried sage leaves
1-1/4 Teaspoons	dried sage leaves
1 Teaspoon	dried sage leaves
1-1/4 Teaspoons	dried sage leaves
2 Teaspoons	dried sage leaves, crushed
1-1/2 Teaspoons	dried spicy chile (pequin chile or dried Italian pepperoncini)
1 Tablespoon	dried summer savory
1-1/2 Teaspoons	dried summer savory leaves
4 Teaspoons	dried tarragon
1 teaspoon	dried tarragon
2 cups	dried tart cherries
3/4 Cup	dried tart cherries, coarsely chopped
2 Tablespoons	dried thyme
1 Teaspoon	dried thyme
1 Teaspoon	dried thyme
1 Teaspoon	dried thyme
1 Teaspoon	dried thyme
1/2 Teaspoon	dried thyme
1/4 Teaspoon	dried thyme
1/2 Teaspoon	dried thyme
1/2 Teaspoon	dried thyme
1 Teaspoon	dried thyme
1/2 Teaspoon	dried thyme
1-1/2 Teaspoons	dried thyme leaves
1-3/4 Teaspoons	dried thyme leaves
1/4 Teaspoon	dried thyme leaves
1 Teaspoon	dried thyme leaves
1 Teaspoon	dried thyme leaves
1/2 Cup	dried thyme leaves
1/2 Teaspoon	dried thyme leaves
1 Teaspoon	dried thyme leaves
1 Tablespoon	dried thyme leaves, crushed
3 Cups	dry 1/4-inch bread crumbs
2-1/2 Pounds	dry black beans (organic)
As needed	dry bread crumbs
3 Cups	dry bread crumbs
1/4 Cup	dry bread crumbs
1 Cup	dry breadcrumbs
3 Cups	dry breadcrumbs
For garnish	dry cranberries
2 Teaspoons	dry lavender
1 Tablespoon	dry leaf oregano
1/4 Teaspoon	dry marjoram leaves
2 Teaspoons	dry mustard
1/2 Teaspoon	dry mustard
1 Teaspoon	dry mustard
1-1/2 Teaspoons	dry mustard
3/4 teaspoon	dry mustard
2 Teaspoons	dry mustard
1/4 Teaspoon	dry oregano leaves
1/2 Cup	dry plain bread crumbs
2 Cups	dry plain bread crumbs
4 Cups	dry pumpkin seeds
1/2 Pound	dry red kidney beans, soaked overnight in the refrigerator
1/2 cup	dry red wine
1/4 Cup	dry red wine
2 Cups	dry red wine
1/4 Cup	dry red wine
1/4 Cup	dry red wine
4-1/2 Pounds	dry rigatoni
1 Tablespoon	dry rosemary
1/4 Teaspoon	dry rubbing sage
1 Cup	dry sherry
1/2 Cup	dry sherry
1/2 Cup	dry sherry
1/4 Cup	dry sherry
1 Ounce	dry sherry
1/4 Teaspoon	dry tarragon
1-1/4 Pound	dry thin Chinese egg noodles
1 Teaspoon	dry thyme
1/4 Teaspoon	dry thyme leaves
1 Pound	dry white beans (cannellini), soaked overnight
1/4 Cup	dry white wine
2 Cups	dry white wine
1/2 Cup	dry white wine
2 Ounces	dry white wine
1 Cup	dry white wine
3 Cups	dry white wine
1 Quart	dry white wine
1 Cup	dry white wine
2 Ounces	dry white wine
1 Cup	dry white wine
1 Cup	dry white wine
1/4 Cup	dry white wine
1/2 Cup	dry white wine
6 Ounces	dry white wine
1 Tablespoon	dry white wine
1 Cup	dry white wine
3 Ounces	dry white wine
1 to 1-1/4 Cups	dry white wine
2 Cups	dry white wine
1 Cup	dry white wine
1 Cup	dry white wine (recommended: Virginia Chardonnay)
	Duck Sauce
1	Dungeness crab, par cooked
1 Sprig	EACH fresh thyme, parsley and sage, minced
1/4 Teaspoon	each kosher salt and black pepper
1/4 Teaspoon	each salt and black pepper
1/2 Teaspoon	each salt and black pepper
1 Teaspoon	each salt and freshly ground black pepper
Dash	each salt and freshly ground pepper
1	egg
3/4 Cup	egg batter
2 Ounces	egg linguine, freshly cooked and drained
As needed	egg wash
As needed	egg wash
As needed	egg wash
As needed	egg wash
As needed	egg wash
1	egg white, beaten
2	egg whites
1 Large	egg yolk
1 Large	egg yolk, lightly beaten
6	egg yolks
3	egg yolks
1 Large	egg, beaten
1 Large	egg, beaten
1	Egg, beaten
1	egg, beaten
1	egg, beaten
1 Large	egg, beaten
1	egg, beaten
1 Large	egg, beaten with 1 teaspoon water
1 Large	egg, slightly beaten
1 Large	egg, well beaten
1 Large	eggplant
4 Slices	eggplant, 3 inch diameter, 1/2" thick
1 Pound	eggplant, cut into 1/4 inch dice
6 Pounds	eggplant, grilled and diced
1 (1-pound)	eggplant, peeled and cut into 1/4-inch cubes
3 Medium	eggplants, peeled and sliced thin
3 Large	eggs
3 Dozen	eggs
3	eggs
2 Large	eggs
3 Large	eggs
12	eggs
5 Large	eggs
6 Each	eggs, beaten
3 Large	eggs, beaten
12 Large	eggs, beaten
6 Large	eggs, beaten
6	eggs, beaten
2 large	eggs, beaten
13 Each	eggs, large
4 Large	eggs, lightly beaten
10	eggs, lightly beaten
6 Hard-cooked	eggs, peeled
2	eggs, slightly beaten
6 Large	eggs, well beaten
1 Dozen	eggs, whipped
1 Cup	English walnuts
4 Pounds	escarole
2 Pounds	EXTRA LEAN GROUND TURKEY BREAST
1/2 Cup	extra virgin olive oil
3 Tablespoons	extra virgin olive oil
4 Tablespoons	extra virgin olive oil
1-1/2 Cups	extra virgin olive oil
1 Cup	extra virgin olive oil
4-1/2 Cups	extra virgin olive oil
As needed	extra virgin olive oil
1/2 Cup	extra virgin olive oil
3 Cups	extra virgin olive oil
1 Cup	extra virgin olive oil
2 Teaspoons	extra virgin olive oil
1 Quart	extra virgin olive oil
2 Tablespoons	extra virgin olive oil
1/4 Cup	extra virgin olive oil
As needed	extra virgin olive oil
1 Cup	extra virgin olive oil
1 pound	EXTRA-LEAN GROUND TURKEY
1 Ounce	extra-virgin olive oil
2 Tablespoons	extra-virgin olive oil
1/4 Cup	extra-virgin olive oil
8 (8-inch)	fat-free flour tortillas, warmed
1/4 Cup	fat-free sour cream
1 Pound	fatback, cut in 1-inch pieces
1 Tablespoon	favorite chili rub with cumin
2 Medium	fennel bulbs, trimmed & coarsely chopped
1-1/2 Large	fennel bulbs, trimmed, cored and thinly sliced
As needed	fennel fronds for garnish
	Fennel Hash
1/4 Teaspoon	fennel seed, crushed
1-1/2 Teaspoons	fennel seeds
1 Tablespoon	fennel seeds, crushed
3/4 Teaspoon	fennel seeds, crushed
1 Teaspoon	fennel seeds, crushed
4 Teaspoons	fennel seeds, crushed
1 Teaspoon	fennel seeds, crushed
1/4 Teaspoon	fennel seeds, crushed
1/2 Teaspoon	fennel seeds, crushed
1/2 Bulb	fennel, sliced
2 Pounds	Feta cheese, crumbled
1-1/2 Cups	Feta cheese, crumbled
1-1/2 Pounds	Feta cheese, crumbled
3-3/4 Cups	Feta cheese, crumbled
4 Pounds, 3 Ounces	fettuccine noodles, cooked and warm
1/2 Cup	filé powder (ground sassafras root)
As needed	fine bread crumbs
1 Cup	finely chopped carrot
1-1/2 Cups	finely chopped celery
1 Cup	finely chopped celery
2 Cups	finely chopped celery
1/2 Cup	finely chopped celery
1 Cup	finely chopped green onions
1/2 Cup	finely chopped onion
1 Cup	finely chopped onion
1-1/2 Cups	finely chopped onion
1 Cup	finely chopped onion
3/4 Cup	finely chopped pecans
1-1/2 Cups	finely chopped pecans
1-1/2 Teaspoons	finely grated orange peel
As needed	fire roasted pepper and onion mixture
3	firm pears, peeled and grated
12 Ounces	firm white bread, cut into 1/2-inch cubes
1-1/2 Gallons	fish fume
1/2 Cup	fish sauce
10 Sprigs	flat leaf parsley
1/4 Cup	flat leaf parsley, chopped
2 Tablespoons	flat leaf parsley, chopped
3 Tablespoons	flat parsley leaves
As needed	flavored rice, cooked
3 Tablespoons	flour
1/4 Cup	flour
2 Cups	flour
1/2 Cup	flour
3 Tablespoons	flour
3 Tablespoons	flour
7 Ounces	flour
3/4 Cup	flour
3 Tablespoons	flour
3 Cups	flour
1/2 Pound	flour
1/4 Cup	flour
1 Cup	flour
4 Cups	flour
1 Cup	flour
1/2 Cup	flour
2 Cups	flour
2 Tablespoons	flour
As needed	flour
2 Tablespoons	flour
1/2 Cup	flour
As needed	flour
3/8 Cup	flour
8 9-10 inch	flour tortillas
24 (10-inch)	flour tortillas
4 9-inch diameter	flour tortillas
As needed	flour tortillas
4 8-inch	flour tortillas* (See Note #4)
20 8 to 9 inch	flour tortillas, warm
8 (8-inch)	flour tortillas, warmed
4 8-inch	flour tortillas, warmed
2 Pounds	focaccia bread, sliced horizontally
2 Pounds	foie gras
1 Loaf	French bread
8 Slices	French bread, cut 3/4-inch thick
24 Pieces	French bread, cut into 5-inch chunks, split
4 Slices	French bread, day old
As needed	French fries
6 8-inch	French-style rolls, split lengthwise and lightly toasted
1 Pound + 3 Ounces	fresh 6x7 tomatoes, cut into wedges
16 Stalks	fresh asparagus, grilled or steamed
6 Ounces	fresh basil
1 Cup	fresh basil
1/4 Cup	fresh basil leaves
2 Bunches	fresh basil leaves, washed and dried
1/3 Cup	fresh basil, chiffonade
1 Teaspoon	fresh basil, chiffonade
3 Tablespoons	fresh basil, chiffonade
1 Cup	fresh basil, chopped
1 Teaspoon	fresh basil, chopped
1 Tablespoon	fresh basil, chopped
1/4 Cup	fresh basil, chopped
1 Teaspoon	fresh basil, coarse chop
4 Sprigs	fresh basil, for garnish
2 Teaspoons	fresh basil, minced
4-1/2 Cups	fresh bean sprouts
1 Cup	fresh bread crumbs
1 Pound	fresh broccoli, cut into 1-inch pieces
2 Cups	fresh button mushrooms, cleaned and cut in chunks
1/2 Pound	fresh button mushrooms, cleaned and sliced
2-1/2 Cups	fresh button mushrooms, cleaned, sliced and sauteed
2-1/2 Cups	fresh button mushrooms, sliced
2 Pounds	fresh carrots, flower cut
1 Tablespoon	fresh chives, chopped
2 Tablespoons	fresh chives, chopped
3/4 Cup	fresh chopped cilantro
1 Tablespoon	fresh chopped cilantro
2 Tablespoons	fresh chopped oregano or basil
1 Pound	fresh chorizo sausage
1/2 Bunch	fresh cilantro
2 Teaspoons	fresh cilantro
As needed	fresh cilantro leaves
2 Teaspoons	fresh cilantro leaves
1/4 Cup	fresh cilantro leaves, chopped
1/3 Cup	fresh cilantro leaves, chopped
1 Cup	fresh cilantro leaves, washed and dried
1/4 Cup	fresh cilantro sprigs
2 Each	fresh cilantro sprigs, rough chop
2 Cups	fresh cilantro, chopped
2 Tablespoons	fresh cilantro, chopped
2 Tablespoons	fresh cilantro, chopped
2 Teaspoons	fresh cilantro, chopped
1/4 Cup	fresh cilantro, chopped
2 Tablespoons	fresh cilantro, chopped
3/4 Cup	fresh cilantro, chopped
1-1/2 Cups	fresh cilantro, cleaned, drained and chopped
1/3 Cup	fresh cilantro, coarsely chopped
As needed	fresh cilantro, fine chop
4 Ounces	fresh cilantro, finely chopped
1 Ounce	fresh cilantro, finely chopped
1/3 Cup	fresh cilantro, minced
1 Cup	fresh cilantro, washed and dried
2 Cups	fresh cranberries
1 Package (12 ounces)	fresh cranberries
6 Cups	fresh cranberries, washed and picked over
2 Cups	fresh cranberries, washed and picked over
2 Tablespoons	fresh dill, chopped
2 Tablespoons	fresh dill, minced
4 Ounces	fresh epazote (leaves only)
2 Pounds	fresh fennel bulbs, sliced thin
4 Cups	fresh fennel, 1/2 inch dice
4 Ounces	fresh fettuccine
As needed	fresh figs
7 Pounds	fresh figs, chopped
1 Tablespoon	fresh flat-leaf parsley, chopped
As needed	fresh fruit
As needed	fresh fruit for garnish
As needed	fresh fruit salad, accompaniment
2 Ounces	fresh garlic, coarsely chopped
9 Cloves	fresh garlic, minced
1/4 Cup	fresh garlic, minced
2 Tablespoons	fresh garlic, minced
2 Tablespoons	fresh garlic, minced
1 Tablespoon	fresh garlic, minced
1 Tablespoon	fresh garlic, minced
10 Ounces	fresh garlic, minced
1 Teaspoon	fresh garlic, minced
6 Cloves	fresh garlic, minced
3 Cloves	fresh garlic, minced
1/4 Cup	fresh garlic, minced
1/4 Cup	fresh garlic, minced
8 Cloves	fresh garlic, minced
1 Ounce	fresh garlic, minced
1 Tablespoon	fresh garlic, minced
1 Tablespoon	fresh garlic, minced
6 Cloves	fresh garlic, peeled
12 Cloves	fresh garlic, peeled
2 Cloves	fresh garlic, rough chop
2 Cloves	fresh garlic, smashed
2 Tablespoons	fresh ginger root, grated
1-1/2 Tablespoons	fresh ginger root, minced
2 Tablespoons	fresh ginger root, minced
1/2 Teaspoon	fresh ginger root, minced
1/4 Cup	fresh ginger root, minced
1/2 Cup	fresh ginger root, peeled and chopped
1 Tablespoon	fresh ginger root, peeled and chopped
1-1/2 Teaspoons	fresh ginger root, peeled and grated
2 tablespoons	fresh ginger root, peeled and grated
1/4 Cup	fresh ginger root, peeled and minced
1-1/4 Teaspoons	fresh ginger, grated
1 Teaspoon	fresh ginger, grated
1 Ounce	fresh ginger, minced
2 Tablespoons	fresh ginger, minced
1 Teaspoon	fresh ginger, peeled and finely chopped
2 Teaspoons	fresh ginger, peeled and grated
1/4 Cup	fresh ginger, peeled and sliced
1/3 Cup	fresh ginger, peeled and sliced
8 Ounces	fresh gingerroot, peeled and grated
1 Teaspoon	fresh gingerroot, peeled and grated
2 Teaspoons	fresh gingerroot, peeled and grated
1/4 Cup	fresh gingerroot, peeled and grated
1/4 Ounce	fresh gingerroot, peeled and minced
1 Tablespoon	fresh gingerroot, peeled and minced
24	fresh green onions
1 Tablespoon	fresh ground black pepper
As needed	fresh herbs
As needed	fresh herbs
12 Ounces	fresh honey
1 Teaspoon	fresh horseradish, grated
1/4 cup	fresh Italian parsely, minced
3 Tablespoons	fresh Italian parsley, fine diced
2 Teaspoons	fresh Italian parsley, minced
As needed	fresh leaf lettuce, washed & dried
1 Pound	FRESH LEAN GROUND TURKEY
1 Teaspoon	fresh lemon juice
1 Teaspoon	fresh lemon juice
1/4 Cup	fresh lemon juice
1-1/2 Tablespoons	fresh lemon juice
2 Tablespoons	fresh lemon juice
1-1/2 Teaspoons	fresh lemon juice
1/2 Cup	fresh lemon juice
3 Tablespoons	fresh lemon juice
2 Tablespoons	fresh lemon juice
2/3 Cup	fresh lemon juice
3/4 Cup	fresh lemon juice
1 Tablespoon	fresh lemon juice
1 Tablespoon	fresh lemon juice
3/4 Cup	fresh lemon juice
Dash	fresh lemon juice
2 Tablespoons	fresh lemon juice
2 Tablespoons	fresh lemon zest, minced
1 Teaspoon	fresh lime juice
1/4 Cup	fresh lime juice
1 Tablespoon	fresh lime juice
1-1/2 Cups	fresh lime juice
3 Tablespoons	fresh lime juice
3/4 Cup	fresh lime juice
3 Cups	fresh lime juice
2 Tablespoons	fresh lime juice
2 Tablespoons	fresh lime juice
1/3 Cup	fresh lime juice
1 Ounce	fresh lime juice
1/4 Cup	fresh lime juice with pulp
3 Pounds	fresh mango, diced
2 Tablespoons	fresh mint, chopped
3 Tablespoons	fresh mint, minced
4 Ounces	fresh Mozzarella cheese, drained, cut into 1-ounce slices
2-1/2 Pounds	fresh Mozzarella with sun-dried tomatoes, cut in 2-ounce portions
1 Ounce	fresh Mozzarella, sliced
1/2 Pound	fresh mushrooms, chopped
9 cups	fresh mushrooms, cleaned and sliced
5-1/2 Cups	fresh mushrooms, sliced
1/4 pound	fresh mushrooms, stemmed and quartered
1 Pound	fresh or frozen artichoke hearts, slightly thawed
1/2 Cup	fresh or frozen peas
2 Cups	fresh orange juice
1/2 Cup	fresh orange juice
2 Tablespoons	fresh orange juice
1/3 Cup	fresh orange juice
1 Teaspoon	fresh orange zest
1 Teaspoon	fresh oregano
2 Ounces	fresh oregano
2 Teaspoons	fresh oregano
2 Tablespoons	fresh oregano leaves, chopped
3/4 Cup	fresh oregano leaves, stripped from stem
1 Tablespoon	fresh oregano, chopped
1-1/2 Teaspoons	fresh oregano, chopped; or 1/2 teaspoon dry
3 Tablespoons	fresh oregano, minced
2 Teaspoons	fresh oregano, minced
As needed	fresh parsley
1/4 Cup chopped	fresh parsley
1 Bunch	fresh parsley
As needed	fresh parsley sprigs
3 Tablespoons	fresh parsley, chopped
1 Tablespoon	fresh parsley, chopped
3 Tablespoons	fresh parsley, chopped
3 Tablespoons	fresh parsley, chopped
1-1/2 Cups	fresh parsley, chopped
1/4 Cup	fresh parsley, chopped
1 Teaspoon	fresh parsley, chopped
1/4 Cup	fresh parsley, chopped
1/4 Cup	fresh parsley, chopped
1/4 Cup	fresh parsley, chopped
As needed	fresh parsley, chopped
1 Tablespoon	fresh parsley, chopped
3 Tablespoons	fresh parsley, chopped
3 Tablespoons	fresh parsley, chopped; or 1 tablespoon dry
1 Bunch	fresh parsley, cleaned and chopped
1/2 Bunch	fresh parsley, minced
2 Tablespoons	fresh parsley, minced
2/3 Cup	fresh parsley, minced
2 Cups	fresh parsley, tightly packed
1-1/2 Pounds	fresh pea pods
1 Pound	fresh pea pods
1/2 Pint	fresh pearl onions, peeled
2 Quarts	fresh pineapple, peeled
2 Tablespoons	fresh pineapple, peeled, cored and diced
1/2 Pint	fresh raspberries, washed and well drained
2 Each	fresh red bell peppers, seeded and julienned
2 Thin slices	fresh red onion
2 Each	fresh red papayas, ripe
3-3/4 Cups	fresh ripe tomatoes, seeded and small dice
As needed	fresh rosemary
As needed	fresh rosemary
As needed	fresh rosemary for garnish
3 3-inch	fresh rosemary sprigs
1 Pound	fresh rosemary, chopped
1 Tablespoon	fresh rosemary, chopped
1/4 Cup	fresh rosemary, crushed
2 Tablespoons	fresh rosemary, crushed
1 sprig	fresh rosemary, finely chopped
2 Tablespoons	fresh rosemary, minced
72 Whole	fresh sage leaves
7 Large	fresh sage leaves
2 Teaspoons	fresh sage leaves
As needed	fresh sage leaves
As needed	fresh sage leaves for garnish
1 Teaspoon	fresh sage leaves, chopped
6	Fresh sage leaves, finely chopped (2 teaspoons)
As needed	fresh sage sprigs
1 Teaspoon	fresh sage, chopped
1 Bunch each	fresh sage, marjoram and thyme, divided
1/4 Cup	fresh sage, minced
1 Cup	fresh seedless blackberries, washed and dried
3 Pounds	fresh snow peas, cleaned
10 Ounces	fresh spinach, cooked, well drained and chopped
1 Pound	fresh spinach, washed and dried
10 ounces	fresh spinach, washed, well drained & stems removed
1 Teaspoon	fresh squeezed lime juice
2 Cups	fresh strawberries, washed and drained
5 Pounds	fresh tangerines
1/2 Cup	fresh tarragon
1 Tablespoon	fresh tarragon
2 Teaspoons	fresh tarragon leaves
	fresh tarragon leaves for garnish
As needed	fresh tarragon sprigs
1 Tablespoon	fresh tarragon, chopped
1/2 Teaspoon	fresh tarragon, chopped
1-1/2 Tablespoons	fresh tarragon, chopped
1-1/2 Teaspoons	fresh tarragon, chopped Note: OR 1/2 Teaspoon dried
1 Tablespoon	fresh tarragon, minced
1 Tablespoon	fresh tarragon, stemmed
3/4 Cup	fresh Thai or regular basil, chopped
1 Tablespoon	fresh thinly sliced basil
As needed	fresh thyme
1 Tablespoon	fresh thyme
1 Bunch	fresh thyme
6 Sprigs	fresh thyme
As needed	fresh thyme
1 Tablespoon	fresh thyme
2 Tablespoons	fresh thyme
2 Tablespoons	fresh thyme leaves
3 Tablespoons	fresh thyme leaves OR 1 Tablespoon dried thyme
1 Tablespoon	fresh thyme leaves, lightly chopped
4 3-inch	fresh thyme sprigs
As needed	fresh thyme sprigs
3 Tablespoons	fresh thyme, chopped
1 Tablespoon	fresh thyme, chopped
1 Teaspoon	fresh thyme, chopped
1-1/2 Teaspoons	fresh thyme, chopped
1/3 Cup	fresh thyme, chopped
1/2 Bunch	fresh thyme, chopped
2 Teaspoons	fresh thyme, chopped
1 Bunch	fresh thyme, cleaned and chopped
2 sprigs	fresh thyme, leaves removed
2 to 3 Sprigs	fresh thyme, leaves removed & chopped
3 Tablespoons	fresh thyme, minced
2 Teaspoons	fresh thyme, minced
2 Tablespoons	fresh thyme, stemmed
2 Slices	fresh tomato
4	Fresh tomatoes, peeled and slow cooked in olive oil for tomato confit
3 Pounds	FRESH TURKEY BREAST
4 (4-ounce)	fresh TURKEY BURGERS
12 Ounces	fresh white mushrooms, cleaned
1 Cup	fresh yellow onion, diced and sauteed
2 Tablespoons	freshly chopped tarragon
As needed	freshly cracked black pepper
1/2 Teaspoon	freshly cracked black pepper
1/8 teaspoon	freshly grated nutmeg
1/8 Teaspoon	freshly grated nutmeg
1/2 Teaspoon	freshly grated nutmeg
Pinch	freshly grated nutmeg
1/4 Teaspoon	freshly grated nutmeg
1/8 Teaspoon	freshly grated nutmeg
1/2 Teaspoon	freshly grated nutmeg
As Needed	freshly grated nutmeg
1 cup	freshly grated Parmesan cheese
To Taste	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
3/4 Teaspoon	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
1-1/2 Teaspoons	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
3/4 Teaspoon	freshly ground black pepper
As needed	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
2 Tablespoons	freshly ground black pepper
Pinch	freshly ground black pepper
As needed	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
To Taste	freshly ground black pepper
To taste	Freshly ground black pepper
1 Tablespoon	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
2 Tablespoons	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
2 Tablespoons	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
As needed	freshly ground black pepper
1/4 Teaspoon	freshly ground nutmeg
To Taste	freshly ground pepper
1-1/2 Teaspoon	freshly ground pepper
To taste	freshly ground pepper
1 Tablespoon	freshly ground pepper
1/2 Teaspoon	freshly ground pepper
To taste	freshly ground white pepper
1-1/2 Teaspoons	freshly ground white pepper
As needed	freshly ground white pepper
2 Ounces	freshly squeezed lemon juice
1/2 Cup	freshly squeezed lemon juice
2 Teaspoons	freshly squeezed lemon juice
1 Tablespoon	freshly squeezed lemon juice
2 Tablespoons	freshly squeezed lemon juice
2 Teaspoons	freshly squeezed lemon juice
1 Tablespoon	freshly squeezed lemon juice
2 Tablespoons	freshly squeezed lemon juice
3 Tablespoons	freshly squeezed lemon juice
1 Teaspoon	freshly squeezed lemon juice
3 Tablespoons	freshly squeezed lemon juice
1/4 Cup	freshly squeezed lemon juice
2 Tablespoons	freshly squeezed lemon juice
To Taste	freshly squeezed lemon juice
1 Cup	freshly squeezed lime juice
1/4 Cup	freshly squeezed lime juice
1/4 Cup	freshly squeezed lime juice
2 Teaspoons	freshly squeezed lime juice
3/4 Cup	freshly squeezed lime juice
2 Ounces	freshly squeezed lime juice
1/2 Cup	frozen carrot slices
2 Pounds	frozen chopped spinach, thawed
20 Ounces	frozen chopped spinach, thawed and squeezed dry
1 10-Ounce Package	frozen chopped spinach, thawed and well drained
10-Ounces	frozen chopped spinach, thawed, well drained and patted dry
3/4 Cup	frozen corn
1/2 Cup	frozen cut okra
5 Pounds	frozen diced red potatoes
1 (2.5 Pound) bag	frozen Exotic Grains and Fire-Roasted Vegetables
2 Cups	frozen hash brown potatoes
1/2 Cup	frozen lima beans
1 Box (9 ounces)	frozen or fresh artichoke hearts, slightly thawed
10 Ounces	frozen or fresh asparagus spears, slightly thawed
3 Ounces	frozen orange juice concentrate, thawed
1/4 Cup	frozen peas
1 Cup	frozen peas, thawed
1 Sheet (10" X 15")	frozen puff pastry, thawed
1 Bag (10 ounces)	frozen whole petite onions
2 Packages (12 ounces)	frozen, unsweetened blueberries
1/2 Cup	fruity olive oil
As needed	FULL-BODIED TURKEY STOCK
4 Cups	FULL-BODIED TURKEY STOCK, DIVIDED
7 Cups	fully cooked baked beans
5 Cups	FULLY COOKED SMOKED TURKEY BREAST, diced
2-1/4 Pounds	FULLY COOKED SMOKED TURKEY BREAST, shaved
1 Pound	fusilli
2 Cloves	garlic
2 Cloves	garlic
1 Ounce	garlic clove
1 Large	garlic clove, minced
1 Ounce	garlic cloves
5 Large	garlic cloves, crushed
2 Large	garlic cloves, minced
5 Large	garlic cloves, minced
8	garlic cloves, peeled
As needed	garlic croutons
2 Whole	garlic heads, roasted
3 to 4 Cups	garlic mashed potatoes
1/2 Cup	garlic pepper
1/2 Teaspoon	garlic powder
Dash	garlic powder
1/4 Teaspoon	garlic powder
1/4 Teaspoon	garlic powder
1/4 Cup	garlic powder
1 Teaspoon	garlic powder
3/4 Teaspoon	garlic powder
1/4 Teaspoon	garlic powder
1 Teaspoon	garlic powder
1/2 Teaspoon	garlic salt
1/2 Teaspoon	garlic salt
1/2 Teaspoon	garlic salt
4 Cloves	garlic, chopped
2 Ounces	garlic, chopped
2 Heads	garlic, cloves separated, unpeeled
1 Head	garlic, cloves separated, unpeeled
3 Cloves	garlic, coarse chop
12 Cloves	garlic, crushed
3 Medium Cloves	garlic, crushed
1 Clove	garlic, crushed
1 Clove	garlic, crushed
2 Cloves	garlic, crushed
1 Head	garlic, cut in half
6 Cloves	garlic, fine dice
3 Cloves	garlic, finely chopped
1 Tablespoon	garlic, freshly minced
2 Tablespoons	garlic, freshly minced
1 Clove	garlic, mashed with 1/4 teaspoon salt
1/8 Ounce	garlic, minced
1 Tablespoon	garlic, minced
5 Cloves	garlic, minced
4 tablespoons	garlic, minced
3 Tablespoons	garlic, minced
6 Cloves	garlic, minced
1 Clove	garlic, minced
2 Cloves	garlic, minced
1/3 Cup	garlic, minced
1/2 Ounce	garlic, minced
5 Cloves	garlic, minced
2 Tablespoons	garlic, minced
2 Cloves	garlic, minced
1 Tablespoon	garlic, minced
1 teaspoon	garlic, minced
1/2 Teaspoon	garlic, minced
3 Tablespoons	garlic, minced
1 Clove	garlic, minced
1 Clove	garlic, minced
2 Cloves	garlic, minced
1 Tablespoon	garlic, minced
6 Cloves	garlic, minced
1 Clove	garlic, minced
3 Cloves	garlic, minced
4 Teaspoons	garlic, minced
1 Tablespoon	garlic, minced
3 Cloves	garlic, minced
1 teaspoon	garlic, minced
1 Clove	garlic, minced
2 Cloves	garlic, minced
4 Cloves	garlic, minced
1 Tablespoon	garlic, minced
2 Cloves	garlic, minced
2 Cloves	garlic, minced
1/4 Cup	garlic, minced
2 teaspoons	garlic, minced
2 Tablespoons	garlic, minced
3 Cloves	garlic, minced
1/4 Cup	garlic, minced
2 Cloves	garlic, minced
2 Cloves	garlic, minced
4 Tablespoons	garlic, minced
1 Clove	garlic, minced
1 Tablespoon	garlic, minced
2 Cloves	garlic, minced
2 teaspoons	garlic, minced
2 Cloves	garlic, minced
6 Cloves	garlic, minced
2 Cloves	garlic, minced
1 Tablespoon	garlic, minced
1 Large clove	garlic, minced
2 Cloves	garlic, minced
6 Cloves	garlic, minced
1-1/4 Teaspoon	garlic, minced
4 Cloves	garlic, minced
1 Clove	garlic, peeled
6 Cloves	garlic, peeled
1 Clove	garlic, peeled & chopped
4 Cloves	garlic, peeled and chopped
4 Heads	garlic, peeled and coarsely chopped
4 Cloves	garlic, peeled and crushed
1 Clove	garlic, peeled and cut in half
2 Cloves	garlic, peeled and minced
1 Tablespoon	garlic, roasted
2 cloves	garlic, sliced very thin
1 Head	garlic, split in half
6 Cloves	garlic, thinly sliced
2 Tablespoons	ginger, minced
3/4 Teaspoon	ginger, minced
2 Tablespoons	ginger, peeled and cut in chunks
1-1/2 Teaspoons	gingerroot, peeled and freshly grated
1-1/2 Tablespoons	gingerroot, peeled and freshly grated
2 Ounces	goat cheese
6 Ounces	goat cheese, room temperature
2 Ounces	goat cheese, room temperature
1/2 cup	golden raisins
10 Ounces	golden raisins
3/4 Cup	golden raisins
1/4 Cup	golden raisins
1/4 Cup	golden raisins
1/4 Cup	golden raisins
2 Cups	good quality smoked Cheddar, grated
7 Ounces	Gorgonzola
2 Ounces	Gorgonzola, crumbled
12 Ounces	Gorgonzola, crumbled
12 Ounces	Gorgonzola, DIVIDED
1 Tablespoon	grainy country-style mustard
1 Medium	Granny Smith apple, cored and chopped
1	Granny Smith apple, peeled, cored and grated
1/2	Granny Smith apple, quartered lengthwise
3 Large	Granny Smith apples, cored and finely diced
6 Large	Granny Smith apples, cored and finely diced
3	Granny Smith Apples, peeled and diced
3	Granny Smith apples, peeled and grated
2 Tablespoons	granulated sugar
1 Tablespoon	granulated sugar
1 Teaspoon	granulated sugar
1 Cup	grape seed oil
24 Large	grape tomatoes
1 Cup	grape tomatoes, split
1 Quart	grapefruit, peeled and sectioned
1/2 Cup	grated Cheddar cheese
As needed	grated Cheddar cheese
2 Teaspoons	grated lemon rind
2 Tablespoons	grated lemon rind
1/2 Teaspoon	grated lime zest
1 Cup	grated Mozzarella cheese
1/2 Cup	grated Mozzarella cheese
3 Cups	grated Mozzarella cheese
1/2 Teaspoon	grated nutmeg
1 Tablespoon	grated orange peel
As needed	grated Parmesan cheese
1/2 Cup	grated Parmesan cheese
3 Tablespoons	grated Parmesan cheese
As needed	grated Parmesan cheese
1/2 Cup	grated Parmesan cheese
2/3 Cup	grated Parmesan cheese
1-1/2 Cups	grated Parmesan cheese
1/4 Cup	grated Parmesan cheese
1/3 Cup	grated Parmesan cheese
1/2 Cup	grated Parmigianino Reggiano
1 Ounce	grated Parmigiano-Reggiano
1 Cup	grated Romano cheese
1/2 to 1 Cup	grated sharp Cheddar cheese
2 15.5 - Ounce Cans	great Northern beans, drained
1 Pound	green beans, ends trimmed
1/2 Pound	green bell pepper, diced into medium-sized pieces
1/2 Cup	green bell pepper, finely chopped
6 Cups	green bell pepper, seeded and diced
1 Small	green bell pepper, seeded and diced
1	green bell pepper, seeded and julienned
6 Slices	green bell pepper, seeds and ribs removed
2 Cups	green bell peppers, seeded and chopped
3 ounces	green chile paste, (see recipe in database)
1	Green jalapeno, sliced thin
4 Large	green leaf lettuce leaves, washed, dried and chilled
As needed	green leaf lettuce, washed, drained and chilled
2 Heads	green leaf lettuce, washed, dried and chilled
10 Leaves	green leaf lettuce, washed, dried and chilled
As needed	green leaf lettuce, washed, dried and chilled
3-1/2 Tablespoons	green olives, well drained and 1/4" dice
1/4 Cup	green onion, chopped
3/4 Cup	green onion, minced
1 Ounce	green onion, shredded
1-1/2 Cups	green onion, sliced
1/2 Cup	green onion, sliced thin
1/4 Cup	green onions
1/2 cup	green onions, chopped
7 Each	green onions, coarsely chopped
1 Cup	green onions, finely chopped
2	green onions, finely chopped
6	green onions, finely sliced
1 Bunch	green onions, julienned
2	green onions, minced
10	green onions, sliced
2	Green onions, sliced
25 Each	green onions, sliced
1 Cup	green onions, sliced
6	green onions, sliced thin
1-1/4 Cups	green onions, sliced thin
3/4 Cups	green onions, thinly sliced
1/3 Cup	green onions, thinly sliced
6	green onions, thinly sliced
2	green onions, thinly sliced
1-1/2 Pounds	green pepper
2-1/2 Pounds	green pepper
7 Medium	green pepper
1/4 Cup	green pepper, chopped
1/2 Cup	green pepper, cut into 1/2-inch cubes
2 Cups	green pepper, cut into 1/8-inch julienne strips
1-1/2 Cups	green pepper, diced
3-1/2 Cups	green pepper, seeded and cut into chunks
1 Large	green pepper, seeded and cut into narrow strips
1 Each	green pepper, seeded and diced
1 Cup	green pepper, seeded and thinly sliced
As needed	green rice
2 Cups	GRILLED OR COOKED TURKEY, shredded
2 Cups	GRILLED or COOKED TURKEY, shredded
8 Ounces	grilled or roasted red peppers and onions
1/4 Teaspoon	ground allspice
1/8 Teaspoon	ground allspice
1/4 Teaspoon	ground allspice
1/4 Teaspoon	ground allspice
Pinch	ground allspice
1/4 Cup	ground black pepper
2 Teaspoons	ground black pepper
3 Tablespoons	ground black pepper
1-1/2 Teaspoons	ground black pepper
1/4 Teaspoon	ground black pepper
3/4 Cup	ground black pepper
1/4 Teaspoon	ground cayenne
2 Teaspoons	ground cayenne pepper
5 Teaspoons	ground chipotle powder (OR 2-1/2 teaspoons each chili powder and mesquite grill seasoning)
1/8 Teaspoon	ground cinnamon
1/8 Teaspoon	ground cinnamon
1/2 Teaspoon	ground cinnamon
1/2 Teaspoon	ground cinnamon
1 Teaspoon	ground cinnamon
1/2 Teaspoon	ground cinnamon
1-1/2 Teaspoons	ground cinnamon
As Needed	ground cinnamon
1/2 Teaspoon	ground cinnamon
1 Teaspoon	ground cinnamon
1/2 Teaspoon	ground cinnamon
Pinch	ground cloves
1/4 Teaspoon	ground cloves
1/4 Teaspoon	ground cloves
1/3 Teaspoon	ground cloves
1/4 Teaspoon	ground cloves
1/2 Teaspoon	ground coriander
2 Teaspoons	ground coriander
2 Tablespoons	ground coriander
2 Teaspoons	ground coriander
2 Teaspoons	ground cumin
1/2 Teaspoon	ground cumin
4 Teaspoons	ground cumin
1 Teaspoon	ground cumin
1-1/2 Tablespoons	ground cumin
2 Tablespoons	ground cumin
1 Teaspoon	ground cumin
2 Teaspoons	ground cumin
1/2 Teaspoon	ground cumin
1 Teaspoon	ground cumin
2 Teaspoons	ground cumin
1/2 teaspoon	ground cumin
1 Teaspoon	ground cumin
1 Teaspoon	ground cumin
1/4 Teaspoon	ground cumin
1/2 Teaspoon	ground cumin
1 Teaspoon	ground cumin
2 Tablespoons	ground cumin
1 Teaspoon	ground cumin
1/2 Teaspoon	ground cumin
1/4 Cup	ground cumin
1 Teaspoon	ground cumin
1 Tablespoon	ground cumin
1 Tablespoon	ground cumin
2 Teaspoons	ground cumin, toasted
1/2 Teaspoon	ground ginger
1 Teaspoon	ground ginger
2 Teaspoons	ground ginger
1/4 Teaspoon	ground ginger
1/4 Teaspoon	ground ginger
Pinch	ground ginger
1/4 Teaspoon	ground ginger
1/2 Teaspoon	ground ginger
1/4 Cup	ground ginger
1/2 Teaspoon	ground ginger
1-1/2 Teaspoon	ground ginger
1/2 Teaspoon	ground ginger
2 Teaspoons	ground mace
Pinch	ground nutmeg
1/4 Teaspoon	ground nutmeg
2 Teaspoons	ground oregano, toasted
1-1/2 Tablespoons	ground paprika
1/4 teaspoon	ground pepper
1/3 Pound	ground pork
2 Teaspoons	ground red pepper
1 Tablespoon	ground red pepper (cayenne)
1-1/2 Teaspoons	ground sage
1/4 Teaspoon	ground tumeric
2-1/2 Pounds	GROUND TURKEY
1 Pound	GROUND TURKEY
1-1/2 Pounds	GROUND TURKEY
30 Pounds	GROUND TURKEY
1-1/2 Pounds	GROUND TURKEY
1-1/2 Pounds	GROUND TURKEY
2-1/2 Pounds	GROUND TURKEY
1 Pound	GROUND TURKEY
10 Pounds	GROUND TURKEY
3 Pounds	GROUND TURKEY
1 Pound	GROUND TURKEY
1 Pound	GROUND TURKEY
1 Pound	GROUND TURKEY
4 Pounds	GROUND TURKEY
2 Pounds	GROUND TURKEY
3 Pounds	GROUND TURKEY
1 pound	GROUND TURKEY
1-1/4 Pounds	GROUND TURKEY
5 Pounds	GROUND TURKEY
1 Pound	GROUND TURKEY
1 Pound	GROUND TURKEY
1/3 Pound	GROUND TURKEY
1 Pound	GROUND TURKEY
1 Pound	GROUND TURKEY
3 Pounds	GROUND TURKEY
1 Pound	GROUND TURKEY
1-1/2 Pounds	GROUND TURKEY
3 Pounds	GROUND TURKEY
6 Pounds	GROUND TURKEY
1-1/4 Pounds	GROUND TURKEY
1 Pound	GROUND TURKEY
1/2 Pound	GROUND TURKEY
1 Pound	GROUND TURKEY
1 Pound	GROUND TURKEY
1 pound	GROUND TURKEY BREAST
1/2 Pound	GROUND TURKEY BREAST
1 Pound	GROUND TURKEY, cold
1 Pound	GROUND TURKEY, cold
1 Pound	GROUND TURKEY, cold
1-1/4 Pounds	GROUND TURKEY, extra lean
6-1/2 Pounds	GROUND TURKEY, lean or regular
1 Pound	GROUND TURKEY, recommend blend of white/dark turkey or all dark
2 Teaspoons	ground white pepper
2 Teaspoons	ground white pepper
1 Tablespoon	ground white pepper
1/2 Teaspoon	ground white pepper
1/2 Cup	ground white pepper
1 Pound	guacamole
4 Tablespoons	guacamole
2-1/2 Cups	guacamole, prepared
3 Each	habanero peppers, seeded and rough chop
4 Ounces	half and half cream
1 Quart	half and half cream
1/2 Cup	half and half cream
4	hamburger buns, split
4	hamburger buns, split
12	hamburger buns, split and toasted
4	Hamburger buns, split and toasted
9 Pounds	Hass #2 avocados
2 Cups	hazelnuts, toasted and chopped
1/3 Cup	hazelnuts, toasted, chopped
1 Medium	head white cabbage, core removed
32 Slices	hearty rye bread
2 Tablespoons	heavy cream
1 Gallon	heavy cream
2-1/2 Cups	heavy cream
4 Cups	heavy cream
1/4 Cup	heavy cream
1 Cup	heavy cream
10 Ounces	heavy cream
5 Cups	heavy cream
1/4 Cup	heavy cream
2 Cups	heavy cream
1-1/2 to 2 Cups	heavy cream
2 Ounces	heavy cream
1/4 Cup	heavy cream
1-1/2 Cups	heavy mayonnaise
2 Cups	heavy mayonnaise
3 Cups	heavy whipping cream
8 Ounces	herb-flavored soft spreadable cheese, room temperature
2 Teaspoons	herbes de Provence
3 Tablespoons	herbes de Provence
2 Cups	hickory chips, soaked at least 30 minutes
3 Cups, divided	high gluten flour
2 Cups	hoisin sauce
2 Ounces	hoisin sauce
1/2 Cup	hoisin sauce
3 Tablespoons	hoisin sauce
1/3 Cup	hoisin sauce
2 Tablespoons	honey
1/3 Cup	honey
1 Cup	honey
2 Tablespoons	honey
1/4 Cup	honey
1/2 Cup	honey
1 Tablespoon	honey
1 Teaspoon	honey
1 Tablespoon	honey
1/4 Cup	honey
3 Ounces	honey
1/2 Cup	honey
1 Tablespoon	honey
2 Teaspoons	honey
1/4 Cup	honey
1 Tablespoon	honey
2 Tablespoons	honey
2 Tablespoons	honey
1 Cup	honey
1 Cup	honey mustard
1/3 Cup	honey mustard
2 Tablespoons	honey mustard
1 Cup	honey or maple syrup
1/2 Cup	Honey Pineapple Chutney
3 Ounces	honey walnut cream cheese, commercial
2 Slices	honey wheat sandwich bread
16 12-inch	honey wheat tortilla shells
1 8-ounce container	honey-nut flavored cream cheese, room temperature
2 Tablespoons	horseradish
1 Tablespoon	horseradish
1 tablespoon	horseradish
As needed	hot cooked pasta
As needed	hot cooked rice
4	hot dog buns, split and heated
1 Pound	HOT ITALIAN TURKEY SAUSAGE LINKS, cut into 1/2-3/4-inch thick rounds
3 Pounds	HOT ITALIAN TURKEY SAUSAGE, medium dice
3 Pounds	HOT ITALIAN TURKEY SAUSAGE, sliced in 1/4-inch pieces
1 Teaspoon	hot pepper flakes
1 Teaspoon	hot pepper flakes
1/4 to 1/2 Teaspoon	hot pepper sauce
1/4 Teaspoon	hot pepper sauce
2 Teaspoons	hot pepper sauce
2 Tablespoons	hot pepper sauce such as Tabasco
1/4 Cup	hot peppers, seeded and finely minced
1/2 Cup	hot prepared horseradish
1 Cup	hot salsa
1 Teaspoon	hot sauce
1 Quart	hot water
2 Tablespoons	hot water
1/3 Cup	Hungarian paprika
1 Gallon	ice water
6 Tablespoons	ice water
1 Medium	iceberg lettuce cup
1-2 Leaves	iceberg lettuce, washed, dried and crisp
As needed	icy cold water
2 Gallons*	icy cold water
18 Ounces	Irish smoked Blarney cheese, sliced
3 8-inch rounds	Irish soda bread, split
1 Pound	Italian bread crumbs
1	Italian bread shell, thin crust (12-inch diameter)
1 Pound	Italian country bread, cut in 1-inch cubes
To taste	Italian dressing
3 Tablespoons	Italian herb blend
1/3 Cup	Italian parsley, chopped fine
1 Teaspoon	Italian seasoning
1/4 Teaspoon	Italian seasoning
1/2 teaspoon	Italian seasoning
1 Tablespoon	Italian seasoning
1 tablespoon	Italian seasoning
As needed	Italian seasoning blend
1 Teaspoon	Italian seasoning, OR 1/4 teaspoon each basil, oregano, thyme & marjoram
1 Pound	ITALIAN TURKEY SAUSAGE
6 Pounds	ITALIAN TURKEY SAUSAGE, cooked and sliced
2 Pounds	ITALIAN TURKEY SAUSAGE, cut into 1/2-inch pieces
1 Pound	ITALIAN TURKEY SAUSAGE, cut into 1/2-inch slices
12 Ounces	ITALIAN TURKEY SAUSAGE, removed from casings
1 Tablespoon	Jack's Classic Mayo-Onion Sauce, or substitute (see NOTE)
2 Teaspoons	jalapeno chile, coarsely chopped
24 Slices	jalapeno jack cheese
1/3 Cup	jalapeno jelly
1	jalapeno pepper, cut in half
1 Medium	jalapeno pepper, finely diced
1 Medium	jalapeno pepper, seeded and chopped
1 Medium	jalapeno pepper, seeded and diced
3 Tablespoons	jalapeno pepper, seeded and diced
1 Medium	jalapeno pepper, seeded and finely chopped
1 Medium	jalapeno pepper, seeded and finely chopped
1	jalapeno pepper, seeded and minced
1	jalapeno pepper, seeded and minced
1 Tablespoon	jalapeno pepper, seeded and minced
12 Each	jalapeno peppers, coarsely chopped
2	jalapeno peppers, finely chopped
1/4 Cup	jalapeno peppers, seeded and chopped
2	jalapeno peppers, seeded and diced
8 Rings	jalapeno rings
1 Medium	jalapeño, cut into 8 lengthwise slices
1 Each	jalapeno, seeded and minced
1/4 Pound	jalapeños
1-1/2 Ounces	jalapeños
4	jalapenos, cut in half
2	jalapenos, seeded and small dice
1-1/2 Teaspoons	Jamaican jerk seasoning
4 Cups	Japanese panko breadcrumbs
1/2 Cup	jarred tomato sauce
2 Cups	jasmine rice OR sushi rice
3 Tablespoons	jellied cranberry sauce
3/4 Cup	jellied cranberry sauce
1 (8 ounce) Can	jellied cranberry sauce
1/2 Cup	jellied cranberry sauce
3 Cups	jicama, julienned 1/4 inch
2 Lemon	juiced
1/2 lime,	juiced
2 Ounces	jumbo lump crab
1 tablespoon	juniper berries, crushed
4 Medium	Kaiser buns
27	Kaiser buns, split
12 Each	Kaiser rolls
4	Kaiser rolls or bakery-style hamburger buns, split
4	Kaiser rolls, split and warmed
4	Kaiser rolls, toasted
10	Kaiser sesame rolls, sliced and grilled
2 Cups	kalamata olives, pitted & chopped
12	Kalamata olives, pitted and slivered
1-1/2 Cups	Kalamata olives, pitted, rinsed & coarsely chopped
1 Pint	Kalbi style Asian marinade OR teriyaki marinade
1 Pound	kale, shredded
1 Cup	ketchup
3 Cups	ketchup
1/4 Cup	ketchup
As needed	ketchup
1/2 Cup	ketchup
1 (15-Ounce) can	kidney beans
2 14-Oz. Cans	kidney beans, drained and rinsed
4 Large	kiwis, peeled and thinly sliced
2 Tablespoons	kosher salt
1/2 Teaspoon	kosher salt
1 Tablespoon	kosher salt
3 Teaspoons	kosher salt
3-1/3 Tablespoons	kosher salt
1-1/2 Cups	kosher salt
To Taste	Kosher salt
3 Tablespoons	kosher salt
2 Tablespoons	Kosher salt
1-1/2 Teaspoons	kosher salt
2 Tablespoons	Kosher salt
2-1/2 Tablespoons	kosher salt
1 Tablespoon	kosher salt
1 Tablespoon	kosher salt
To Taste	kosher salt
1/3 Cup	Kosher salt
1 Teaspoon	Kosher salt
1 Cup	Kosher salt
2 Tablespoons	kosher salt
1 Teaspoon	kosher salt
1/2 Teaspoon	kosher salt
1/2 Teaspoon	kosher salt
1/4 Cup	Kosher salt
1/4 Teaspoon	kosher salt
As needed	kosher salt
As needed	kosher salt
1/2 Teaspoon	Kosher salt
To taste	kosher salt
To taste	kosher salt
1/2 Teaspoon	kosher salt
1 Tablespoon	kosher salt
1 Teaspoon	kosher salt
1 Tablespoon	kosher salt
2 Teaspoons	kosher salt
1 Teaspoon	kosher salt
2 Tablespoons	kosher salt
1 Tablespoon	kosher salt
To taste	kosher salt
1-1/4 Cups	kosher salt
1/2 Cup	kosher salt
1 Teaspoon	kosher salt
2 Teaspoons	kosher salt
2 Tablespoons	kosher salt
To Taste	kosher salt and cracked black pepper
To Taste	Kosher salt and freshly cracked black pepper
To taste	kosher salt and freshly ground black pepper
To Taste	kosher salt and freshly ground black pepper
1/4 Teaspoon EACH	kosher salt and freshly ground black pepper
To Taste	kosher salt and freshly ground black pepper
To Taste	kosher salt and freshly ground black pepper
To taste	kosher salt and white pepper
To Taste	kosher salt and white pepper
To taste	kosher salt and white pepper
4-1/2 Teaspoons	kosher salt, divided
1	large bay leaf
2	Large carrots, peeled and sliced
2	Large eggs, beaten
3	Large eggs, beaten lightly
24	large eggs, poached
4	large Kaiser buns
1	large onion, rough chop
2	large red bell peppers, seeded and 1/4 inch dice
5	large sweet red onions, peeled and cut into wedges
4	Large whole lemons
6	Lasagna noodles
Pinch	lavender flowers
4 16-inch	lavosh cracker bread
40 Each	leaf lettuce leaves, washed and dried
8 Heads	leaf lettuce, torn into bite-size pieces
20 Pieces	leaf lettuce, washed and drained
5 Bunches	leaf lettuce, washed and dried
20 Pieces	leaf lettuce, washed and dried
1 Leaves	leaf lettuce, washed, dried and chilled
2 Ounces	leaf lettuce, washed, dried and chilled
6 Cups	leaf lettuce, washed, dried and chilled
12 Leaves	leaf lettuce, washed, dried and chilled
As needed	leafy greens
1 Pound	LEAN GROUND TURKEY
1 Pound	LEAN GROUND TURKEY
8 Ounces	lean GROUND TURKEY
8 large	leaves red or green leaf lettuce, washed, dried and center vein removed
4	Leaves romaine or red leaf lettuce
1 Large	leek, trimmed & quartered lengthwise
1 Medium	leek, well rinsed and thinly sliced
1-1/2 Pounds	leeks
2-1/2 Cups	leeks, sliced, white section only
3 Cups	leeks, washed and finely sliced
1 Cup	leeks, well washed & sliced
2 cups	leftover turkey gravy, hot
6 Stalks	lemon grass
3 Tablespoons	lemon juice
1 Ounce	lemon juice
2/3 Cup	lemon juice
1 Teaspoon	lemon peel or zest
2 Teaspoons	lemon pepper seasonings
1/8 Teaspoon	lemon rind, grated
As needed	lemon slices
As needed	lemon wedges
	Lemon wedges for garnish
As needed	lemon wedges, for garnish
3 Tablespoons	lemon zest
As needed	lemon zest
4 Strips	lemon zest
1/2 Teaspoon	lemon zest
1 Teaspoon	lemon zest, freshly grated
2 Tablespoons	lemon zest, grated
1 Teaspoon	lemon zest/peel
1/2	lemon, cut in 2 wedges
4 Wedges	lemon, for garnish
1	lemon, juiced
1	lemon, juiced
1 Teaspoon	lemon-pepper seasoning
1/2 Teaspoon	lemon-pepper seasoning
6 Stalks	lemongrass, finely chopped
3 Large	lemons
2 Medium	lemons
2	lemons, juiced
3 Large	lemons, juiced
2 Large	lemons, juiced
2 Medium	lemons, peeled
2 Medium	lemons, zested
3	lemons, zested, retain juice
4 Leaves	lettuce
2	lettuce leaves, washed and dried
4 Medium	lettuce leaves, washed, drained and chilled
12 Large	lettuce leaves, washed, drained and chilled
As needed	lettuce leaves, washed, drained and chilled
As needed	lettuce leaves, washed, dried and chilled
1-1/2 Ounces	lettuce, shredded
1/3 Cup	light brown sugar
1/2 Cup	light brown sugar
1 Cup	light brown sugar
1 Tablespoon	light brown sugar, packed
2 Tablespoons	light cream or table cream
1-1/4 Cups	light Mexican beer
1 Quart	light or heavy cream
2 Tablespoons	light or regular mayonnaise
1/4 Cup	light soy sauce
1/2 Cup	lima beans
12	lime wedges, seeded
10	lime wedges, seeds removed
1 Tablespoon	lime zest
1 Teaspoon	lime zest, freshly grated
1	lime, cut in quarters
1	lime, cut into 8 wedges
1 Large	lime, cut into slices
1	lime, quartered
1 large	lime, zested and juiced
2 Large	limes
2 Large	limes
5	limes
2	limes, cut into wedges
1 to 2	limes, cut into wedges
2	limes, juiced
3 Medium	limes, juiced
4 Medium	limes, peeled
3	limes, zested, retain juice
8 Ounces	linguine, cooked and drained
4 Ounces	liquid celery
1/4 Cup	liquid egg substitute
6 Ounces	liquid from cooked black beans
4 Ounces	liquid garlic
4 Ounces	liquid onion
2 Tablespoons	liquid smoke
2 Drops	liquid smoke
2 drops	liquid smoke
2 Drops	liquid smoke
2 Tablespoons	lite soy sauce
1 (12 to 16 Ounces)	loaf focaccia
1 Pound	lobster meat, cooked
6 Each	long chives, slivered
1 Cup	long-grain rice, cooked according to package directions
1 Teaspoon	low sodium soy sauce
13 Ounces	low-calorie Greek dressing, prepared
2-1/2 Pints	low-calorie Greek dressing, prepared
2 Cubes	low-sodium chicken bouillon, or TURKEY BROTH
1-1/4 Cups	low-sodium poultry broth
2 Cups	low-sodium poultry stock (TURKEY STOCK PREFERRED)
1 Cup	low-sodium soy sauce
1 Cup	low-sodium soy sauce
1/2 Cup	low-sodium soy sauce
2 Tablespoons	low-sodium soy sauce
1-1/2 Cups	low-sodium soy sauce
1/2 Cup	lower-sodium soy sauce
3/4 Cup	lower-sodium soy sauce
7 Cups	lowfat plain yogurt
1 Pound	mache, washed & dried
2 cups	Madeira
1/4 Cup	Madeira wine
1-1/3 Cups	mandarin orange juice
30 Ounces	mandarin orange sections
32 Ounces	mandarin orange slices, drained, reserve juice
1 can (10-1/2 ounces)	Mandarin orange slices, well drained
1 (11 ounce) can	mandarin oranges, drained
1 (11 ounce) Can	mandarin oranges, drained
	Mandarin Pancakes
1 tablespoon	mango chutney
1/2 Cup	mango chutney
As needed	mango puree
4 Cups	mango, peeled and cut into chunks
4-1/4 Cups	mango, peeled, cut into 1/2-inch chunks
1 Medium	mango, peeled, seed removed & diced
6	mangos, peeled and cut into 1-inch cubes
2 Large	mangos, peeled and medium dice
2 Each	mangos, peeled and sliced
3 Medium	mangos, peeled, seed removed & diced
2	mangos, skin removed and diced
To taste	maple syrup
1/4 Cup	maple syrup
1/2 Cup	maple syrup
1/2 Cup	maple syrup
1 Cup	maple syrup
1 Cup	maple syrup
1 Tablespoon	maple syrup
2 Tablespoons	maple syrup
24 Slices	marble rye bread
8 Slices	marbled rye bread
1 Tablespoon	margarine
2 Tablespoons	margarine
1-1/2 Cups	margarine
3-1/2 Ounces	margarine
1/2 Cup	margarine
1 Tablespoon	margarine
To Taste	marinade of olive oil, garlic and herbs
	Marinated Red Onions
2 teaspoons	marjoram
1/2 Cup	Marsala wine
2 Tablespoons	masa harina
2-2/3 cups	mashed potatoes, heated
3 Cups	mayonnaise
1/4 Cup	mayonnaise
1 Quart	mayonnaise
3/4 Cup	mayonnaise
3 Tablespoons	mayonnaise
1/2 Cup	mayonnaise
1/4 Cup	mayonnaise
1/2 Cup	mayonnaise
1 Tablespoon	mayonnaise
1-1/2 Cups	mayonnaise
4 Ounces	mayonnaise
1 Cup	mayonnaise
10 Ounces	mayonnaise
1/2 Cup	mayonnaise
1 Quart	mayonnaise
1-1/4 Cups	mayonnaise
1- 1/2 Cups	mayonnaise
2	Medium onions, chopped
2	Medium potatoes, peeled and diced
4 Each	medium red onion, sliced into 1/4-inch rings
2	Medium tart apples, cored and cut in 1/2-inch slices
3	medium unpeeled tart red apples, such as Gala, cored and thinly sliced
2 Tablespoons	melted butter
2-1/2 Pounds	MESQUITE SMOKED TURKEY BREAST, cut into julienne strips
1/2 Pound	MESQUITE SMOKED TURKEY BREAST, deli sliced
1 Tablespoon + 1 Teaspoon	Mexican oregano, divided
1 (12-Ounce) can	Mexican stewed tomatoes
1 Can (10 ounces)	mild enchilada sauce
1/2 Pound	mild ITALIAN TURKEY SAUSAGE, cooked and chopped
1 Pound	mild ITALIAN TURKEY SAUSAGE, removed from casings
4 Tablespoons	mild salsa
1/2 Cup	milk
2 Cups	milk
1/2 Cup	milk
As needed	milk
1-1/2 Cups	milk
3 Tablespoons	milk
1/4 Cup	milk
1 Quart	milk, heated
1/4 Cup	minced celery
1 Tablespoon	minced fresh cilantro
2 Tablespoons	minced fresh garlic
1 Teaspoon	minced fresh garlic
1 Teaspoon	minced fresh garlic
1/2 Cup	minced fresh garlic
1 Teaspoon	minced fresh garlic
1/4 Teaspoon	minced fresh garlic
1 Teaspoon	minced fresh garlic
3 Tablespoons	minced fresh garlic
2 Tablespoons	minced fresh garlic
1-1/2 Teaspoons	minced fresh garlic
1 Teaspoon	minced fresh ginger root
1/2 Teaspoon	minced fresh jalapeno, seeds removed
1 Tablespoon	minced fresh mint
1/4 Cup	minced fresh parsley
1 Cup	minced fresh parsley leaves
1-1/2 Teaspoons	minced fresh rosemary
1-1/2 Teaspoons	minced fresh sage
1-1/2 Teaspoons	minced fresh thyme
1 teaspoon	minced garlic
2 Teaspoons	minced garlic
1 Teaspoon	minced garlic
1 Tablespoon	minced garlic
1/2 Teaspoon	minced garlic
1 Clove	minced garlic
1 Clove	minced garlic
1 Tablespoon	minced garlic
1 Teaspoon	minced garlic
1/2 Teaspoon	minced garlic
2 Tablespoons	minced garlic
1/4 Cup	minced garlic
1 Tablespoon	minced garlic
1 Teaspoon	minced garlic
2 Teaspoons	minced garlic
2 Tablespoons	minced green onion
2 Tablespoons	minced green onion
1/4 Teaspoon	minced hot red chilies
1/2 Cup	minced lemongrass
3 Tablespoons	minced onion
1 Cup	minced onions
2 Tablespoons	minced red onion
1/4 Cup	minced red onion
1 Cup	minced scallions
1 Tablespoon	minced scallions
1/2 Cup	minced sweet onion
1 Tablespoon	minced sweet onion
1 Tablespoon	mint, fine chop
12 Ounces	mixed field greens, washed and chilled
16 Cups	mixed greens, washed and dried
12 Ounces	mixed mushrooms, cleaned, stems removed and sliced
1 Tablespoon	mixed peppercorns
5 Pounds	mixed salad greens, washed and dried
As needed	mixed salad greens, well chilled
3 Tablespoons	molasses
1 Tablespoon	molasses
1/2 cup	molasses
2 Ounces	Monterey Jack cheese, grated
4 Ounces	Monterey Jack cheese, grated
1/2 Pound	Monterey Jack cheese, grated
5 Cups	Monterey Jack cheese, shredded
8 Ounces	Monterey Jack cheese, shredded
1/2 Cup	Monterey Jack cheese, shredded
1-1/4 Pounds	Monterey Jack cheese, sliced
	Moo Shu Turkey Mixture
8 Ounces	Mornay sauce, held warm for service
2 Pounds	mostaccioli, rigatoni or other medium pasta shape, uncooked
1/2 Cup	Mozzarella cheese, grated
1 Cup	Mozzarella cheese, grated
1/2 Cup	Mozzarella cheese, shredded
3 Cups	Mozzarella cheese, shredded
1 cup	Mozzarella, shredded
1 Slice	Muenster cheese
18 Ounces	Muenster cheese, sliced
12 Ounces	Muenster cheese, sliced and each slice cut in half
8 Each	multi-grain rolls, split and lightly toasted
4 Teaspoons	mushroom base
4-1/2 Pounds	mushroom pasta, cooked and drained
1 Can (2 ounces)	mushrooms, drained
2-1/2 Pounds	mushrooms, fresh, sliced
2 Tablespoons	mustard
1 Tablespoon	mustard seed
2 Teaspoons	mustard seeds, crushed
1 Tablespoon	mustard seeds, optional
2 Tablespoons	nam pla (fish sauce)
2 Ounces	Napa cabbage, thinly sliced
2 Large	Navel oranges, segmented
1 Medium	nectarine, pitted and diced
3 Medium	nectarines, pitted and diced
8 8-inch	no-fat flour tortillas
1/4 Pound	no-salt-added tortilla chips, crushed
1/2 Cup	non-fat plain yogurt
3/4 Cup	non-fat sour cream
	Non-stick cooking spray
As needed	non-stick vegetable spray
3 Tablespoons	nonfat dry milk powder
16-Ounces	nonfat vanilla yogurt
	Nonstick vegetable cooking spray
1 Package	nori (roasted sea weed)
1 Tablespoon	nutmeg, freshly grated
2 Teaspoons	Nyora chilis, finely ground
As needed	oil
2 Tablespoons	oil
3/4 Cup	oil
3 Tablespoons	oil
2 Teaspoons	oil
As Needed	oil for deep fat fryer
As needed	Oil for frying
As needed	oil for frying
3 Cups	okra, sliced 1/2 inch
1-1/2 Pounds	okra, sliced 1/2 inch
1 Tablespoon	Old Bay Seasoning OR 1 ounce liquid crab boil
24	Olive loaves or boules, sliced
1 Teaspoon	olive oil
2 Tablespoons	olive oil
2 Teaspoons	olive oil
2 Tablespoons	olive oil
1/4 Cup	olive oil
2 Tablespoons	olive oil
2 Tablespoons	olive oil
3 Tablespoons	olive oil
3 Tablespoons	olive oil
As needed	olive oil
As needed	olive oil
2 Teaspoons	olive oil
2/3 Cup	olive oil
2 Tablespoons	olive oil
1/4 cup	olive oil
1/2 Cup	olive oil
As needed	olive oil
1/3 cup	olive oil
As needed	olive oil
As needed	olive oil
1 Teaspoon	olive oil
6 Ounces	olive oil
3 Tablespoons	olive oil
1 Cup	olive oil
1/2 Cup	olive oil
As needed	olive oil
1/3 Cup	olive oil
2 Tablespoons	olive oil
1 Tablespoon	olive oil
1/3 Cup	olive oil
1 Cup	olive oil
1 Tablespoon	olive oil
As needed	olive oil
1 tablespoon	olive oil
2 Tablespoons	olive oil
2 Teaspoons	olive oil
2/3 Cup	olive oil
1/2 Cup	olive oil
1/4 cup	olive oil
2 Teaspoons	olive oil
As needed	olive oil
1-1/2 Tablespoons	olive oil
2 Teaspoons	olive oil
1/8 Cup	olive oil
1/4 Cup	olive oil
1 Tablespoon	olive oil
1/2 Cup	olive oil
2 Tablespoons	olive oil
1 Tablespoon	olive oil
1/2 Cup	olive oil
1/3 Cup	olive oil
2/3 Cup	olive oil
1/4 Cup	olive oil
1-Ounce	olive oil
6 Ounces	olive oil
2 Cups	olive oil
2 Teaspoons	olive oil
3 Ounces	olive oil
1/4 Teaspoon	olive oil
As needed	olive oil
4 Ounces	olive oil
1-1/2 Cups	olive oil
2 Tablespoons	olive oil
3 Tablespoons	olive oil
2 Teaspoons	olive oil
As needed	olive oil
1/2 Cup	olive oil
As needed	olive oil
1 Tablespoon	olive oil
2 tablespoons	olive oil
2 Tablespoons	olive oil
1 Tablespoon	olive oil
1/4 Cup	olive oil
1/2 Cup	olive oil
24 Ounces	olive oil
1/4 Cup	olive oil
1/2 Cup	olive oil
As needed	olive oil
As needed	olive oil
3/4 Cup	olive oil
3 Ounces	olive oil
1/2 Cup	olive oil
3/4 Cup	olive oil
1/3 Cup	olive oil
1/4 Cup	olive oil
1/2 Cup	olive oil
1 Ounce	olive oil
1 Tablespoon	olive oil
As needed	olive oil
1 Cup	olive oil
1 Tablespoon	olive oil
As needed	olive oil
1 Teaspoon	olive oil
1 Tablespoon	olive oil
1/3 Cup	olive oil
1 Tablespoon	olive oil
As needed	olive oil
2 Tablespoons	olive oil, DIVIDED
1/4 Cup	olive oil, DIVIDED
1 Tablespoon	olive oil, divided
2 Teaspoons	olive oil, divided
1 Tablespoon	olive oil, divided
1-1/2 Tablespoons	olive oil, DIVIDED
2 Tablespoons	olive oil, divided
2 Tablespoons	olive oil, DIVIDED USE
As needed	olive oil, kosher salt and freshly ground black pepper
As needed	olive oil, salt and black pepper
1	onion
10 Ounces	onion and radish sprouts, washed and dried
1	Onion bun, split
8	onion buns, sliced and grilled
1 Teaspoon	onion powder
1/4 Cup	onion powder
1-1/2 Pounds	onion slices, sauteed in olive oil
12 Ounces	onion, 1/4" dice
1/2 Cup	onion, 1/4-inch diced
1/3 Cup	onion, chopped
2 Tablespoons	onion, chopped
1 large	onion, chopped
1 Cup	onion, chopped
1 Medium	onion, chopped
1 Tablespoon	onion, chopped
1 Large	onion, chopped
1 Large	onion, chopped
4 Ounces	onion, chopped
3/4 Cup	onion, chopped
1/3 Cup	onion, chopped
1-1/2 Cups	onion, chopped
1 Medium	onion, chopped
1 Cup	onion, chopped
1/2 Cup	onion, chopped
1/2 Cup	onion, chopped
1 Large	onion, chopped (about 1 cup)
1 Medium	onion, chopped medium dice
1/3 Pound	onion, coarsely chopped
1 Pound	onion, cut into 1/4 inch dice
1/2 Medium	onion, diced
7/8 Cup	onion, diced
1 Small	onion, diced fine
1 Pound	onion, diced into medium-sized pieces
1/2 Cup	onion, diced small
1/2 cup	onion, finely chopped
1/2 Cup	onion, finely chopped
1/4 Cup	onion, finely chopped
1	onion, large dice
1 Medium	onion, medium dice
1	onion, medium dice
1 Tablespoon	onion, minced
1 Small	onion, peeled and quartered
1/2	onion, quartered lengthwise
1 Cup	onion, sliced
1 medium	onion, sliced
1 Medium	onion, sliced thin
1 Medium	onion, small dice
1/2 Cup	onion, thinly sliced
1/2 Medium	onion, thinly sliced
1 Medium	onion, thinly sliced
1 Cup	onion, thinly sliced
2 Medium	onions (about 8 ounces)
12 Ounces	onions, 1/4-inch dice
3 Medium	onions, chopped
2 Cups	onions, chopped
1-1/2 Pounds	onions, chopped
2 Large	onions, cut into narrow wedges
1 Cup	onions, diced
1-1/2 Cups	onions, finely chopped
1 Cup	onions, finely chopped
3 Whole	onions, minced
1-1/2 Quarts	onions, peeled and 3/8-inch dice
2	Onions, quartered
10	onions, rough chop, 1/2"
7 Cups	onions, sliced
8 Cups	onions, sliced thin
2 Pounds	onions, thinly sliced
1 Large	orange
2/3 Cup	orange flavored liqueur
1/4 Cup	orange juice
1/2 Cup	orange juice
6 Tablespoons	orange juice
3 Cups	orange juice
3/4 Cup	orange juice
1/2 Cup	orange juice
1/3 Cup	orange juice
4 Teaspoons	orange marmalade
1/4 Cup	orange marmalade
1/4 Cup	orange marmalade
1 Teaspoon	orange rind zest
2 Teaspoons	orange zest
1/4 Teaspoon	orange zest
1	orange, juiced
1 Large	orange, well scrubbed, unpeeled and cut into 8 sections
15	oranges
2 Medium	oranges
4 Medium	oranges, peeled and sectioned
1 Pound	orecchietta pasta
1 Tablespoon	oregano leaves
1 Teaspoon	oregano leaves
As needed	oregano sprigs, washed & dried
1/2 Cup	oregano, fresh
1/4 Teaspoon	oregano, fresh and minced
1-1/2 Pounds	organic greens
1 Cup	organic, stone ground cornmeal
	ORIENTAL DRESSING
2-1/4 Cups	orzo pasta
1 Cup	orzo, cooked according to package directions
4 (2-Ounce) Slices	OVEN ROASTED TURKEY
4 Slices	OVEN ROASTED TURKEY BREAST
1-1/2 Pounds	OVEN ROASTED TURKEY BREAST, cut into julienne strips
4 Pounds, 6 Ounces	OVEN ROASTED TURKEY BREAST, shaved
4 Ounces	OVEN ROASTED TURKEY BREAST, shaved
4 Ounces	OVEN ROASTED TURKEY BREAST, sliced thin
1 Pound	OVEN ROASTED TURKEY BREAST, sliced thin
3 Pounds	OVEN ROASTED TURKEY BREAST, thickly sliced
1-1/2 Pounds	OVEN ROASTED TURKEY BREAST, thinly sliced
2-1/4 Pounds	OVEN ROASTED TURKEY BREAST, thinly sliced
4 Ounces	OVEN ROASTED TURKEY BREAST, thinly sliced
5 Ounces	OVEN ROASTED TURKEY BREAST, thinly sliced
3 Ounces	OVEN ROASTED TURKEY, sliced thin
1 Small	oven-dried tomato
1 (16-Ounce)	package cornbread stuffing crumbs
1-10-Ounce	package frozen spinach, well drained
13-1/2 Ounces	package whole wheat pasta, cooked al dente
3 Tablespoons	packed brown sugar
1/4 Cup	packed brown sugar
	Pan Deglazing
1 Cup	panko bread crumbs
1 Cup	panko breadcrumbs
1/4 Cup	Panko breadcrumbs
2 Cups	panko or coarse style bread crumbs
1 Medium	papaya, seeded and diced
1 Medium	papaya, seeded, chopped and diced
3 Medium	papayas, seeded and diced
2 Tablespoons	paprika
1/2 Teaspoon	paprika
As needed	paprika
3 Ounces	paprika
1-1/2 Teaspoons	paprika
2 Tablespoons	paprika
1/2 Teaspoon	paprika
1 Tablespoon	paprika
1/4 Cup	Parmesan cheese, freshly grated
4 Cups	Parmesan cheese, freshly grated
3/4 Cups	Parmesan cheese, freshly grated
1/2 Cup	Parmesan cheese, freshly grated
As needed	Parmesan cheese, freshly grated
3 Ounces	Parmesan cheese, grated
1/2 Cup	Parmesan cheese, grated
2 Tablespoons	Parmesan cheese, grated
1/4 Cup	Parmesan cheese, grated
1/2 Cup	Parmesan cheese, grated
8 Ounces	Parmesan cheese, grated
As needed	Parmesan cheese, grated
2 Tablespoons	Parmesan cheese, shredded
1/3 Cup	Parmesan cheese, shredded
3 Cups	Parmesan, grated