| 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 |
|