Amount	Ingredient
1	(10-12 Pound) WHOLE TURKEY, fresh or thawed if frozen
2 Cups	all-purpose flour
2 Cups	arugula, washed, dried and chilled
1 Teaspoon	balsamic vinegar
1 Small	bay leaf
2 Large	bay leaves
1 Teaspoon	black pepper, freshly ground
1 Teaspoon	black pepper, freshly ground
1/4 Cup	blended oil
1/4 Cup	blended oil
6 Medium	bread bowls
1/2 Cup	bread crumbs
1 Cup	butter, melted
10 Cups	butterhead lettuce, shredded
5 Cups	button mushrooms, sliced thin
2 Medium	carrots, coarsely chopped
2 Whole	carrots, fresh
4 Cups	Catalina salad dressing, divided
2 Tablespoons	cayenne pepper
1/2 Cup	celery, chopped
2 Cups	cherry tomatoes, washed
2-1/2 Pounds	Chinese cabbage, cut into 1/2-inch slices
6 Ounces	Chinese rice wine
2	chipotle peppers, rehydrated, stemmed & seeded
As needed	chopped parsley
1 Cup	cilantro leaves, washed, dried & well packed
1 Ounce	clarified butter
1 Cup	clarified unsalted butter, warm
3/4 Cup	cold water
8 Ounces	COOKED TURKEY, chopped
2 Cups	COOKED TURKEY, shredded
1/2 Teaspoon	coriander
4 Ounces	cornbread stuffing, prepared and baked
2 Tablespoons	cornstarch
3-1/2 Tablespoons	cornstarch
2 Whole	cucumbers, fresh
2 Cups	cucumbers, sliced
3/4 Cup	dark roasted sesame oil
1/2 Cup	diced celery
1-1/2 Cups	Dijon mustard
1/4 Cup	dried currants
1/2 Teaspoon	dried oregano
1 Teaspoon	dried oregano, divided
1/4 Teaspoon	dried red pepper flakes
1 Teaspoon	dried rosemary, crushed
1 Teaspoon	dried sage leaves
1 Tablespoon	dry rosemary
2 Tablespoons	dry thyme
1 Cup	dry white wine
1/2 Cup	dry-roasted hazelnuts, chopped
1	egg white
1	egg yolk, beaten
2 Large	egg yolks
2 Whole	egg yolks
1 Large	egg, beaten
1	egg, hard cooked, shelled & chopped
4 Slices	eggplant, 3 inch diameter, 1/2" thick
48 Large	eggs
4 Large	eggs
2 Large	eggs, beaten
12 Each	eggs, poached
1/4 Cup	English walnuts, chopped
2 Tablespoons	extra virgin olive oil
As needed	extra-virgin olive oil
1/2 Cup	extra-virgin olive oil, divided
1/4 Cup	fat-free mayonnaise
2 Tablespoons	fermented black beans, mashed
1/2 Cup	flour
1 10"	flour tortilla
8 9-10 inch	flour tortillas
3 Ounces	Fontina, cut into strips
	For Hollandaise:
	For Pesto:
	For Service:
2 Tablespoons	fresh basil leaves
1 Teaspoon	fresh basil, coarse chop
As needed	fresh chives
2 Teaspoons	fresh chives, snipped
1/4 Cup	fresh cilantro
1 Head	fresh garlic, separated into cloves and crushed
2 Teaspoons	fresh ginger, peeled and minced
3/4 Cup	fresh lemon juice
3 Cups	fresh mango, cut into thin strips
1/4 Cup	fresh parsley
2 Tablespoons	fresh parsley, chopped
2 Tablespoons	fresh parsley, chopped fine
6	fresh sage leaves
1 Pound	fresh spinach, washed and dried
1 Bunch	fresh thyme
4 Sprigs	fresh thyme
1/2 Teaspoon	freshly ground black pepper
To taste	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
10 Ounces	frozen spinach, thawed and well drained
1 Clove	garlic
2 Cloves	garlic
2 Cloves	garlic, chopped
1 Clove	garlic, crushed
3-1/2 Tablespoons	garlic, fresh, minced
2 Tablespoons	garlic, freshly minced
1 Tablespoon	garlic, freshly minced
3 Cloves	garlic, mashed
1 Tablespoon	garlic, minced
1/4 Teaspoon	garlic, minced
1 Tablespoon	garlic, minced
1 Clove	garlic, minced
1 Clove	garlic, minced
3-1/2 Tablespoons	ginger root, minced
2 Ounces	goat cheese, room temperature
1 Pound	Granny Smith apples, peeled, cored and small dice
2 Tablespoons	granulated garlic
2 Teaspoons	granulated sugar
2 Tablespoons	grated Parmesan cheese
3 Each	green asparagus, peeled and steamed crisp tender
1 ounce	green chile paste, (see database for recipe)
12	green olives, pitted & chopped
3-1/2 Tablespoons	green olives, well drained and 1/4" dice
1/2 Cup	green onion, thinly sliced
3 Each	green onions, chopped
1 Bunch	green onions, diced
1 Medium	green pepper
1/2 Teaspoon	ground allspice
1/2 Teaspoon	ground cumin
1/4 Teaspoon	ground ginger
8 Ounces	GROUND TURKEY
1 Pound	GROUND TURKEY
1/2 Pound	GROUND TURKEY
2 Tablespoons	ground white pepper
4	hamburger buns, split and toasted
1/4 Cup	heavy cream
3 Gallons	high smoke point oil (see NOTE at end of recipe)
3-1/2 Tablespoons	hoisin sauce
3/4 Pound	HONEY ROASTED TURKEY BREAST, cut into 1/4-inch cubes
1-2 Dash	hot pepper sauce
To taste	hot pepper sauce
1 Teaspoon	hot red pepper flakes
2 Gallons	icy cold water
1 Pound	Idaho potato, peeled and small dice
4 Medium	Idaho potatoes, peeled
1 Pound	ITALIAN TURKEY SAUSAGE, cut into 1/2-inch slices
1	jalapeno pepper, seeded and minced
2 Cups	jasmine rice OR sushi rice
To Taste	Kosher salt
1 Teaspoon	lemon juice, freshly squeezed
1/2	lemon, juice only
1	Lemon, juiced
1	Lemon, juiced
4	lettuce leaves, washed and dried, chilled
1 ounce	lettuce, shredded
1 Tablespoon	lime juice
1 (11-Oounce) can	Mandarin oranges, well drained
3 Tablespoons	mayonnaise
1 Tablespoon	minced and seeded red bell pepper
1/2 Teaspoon	minced garlic
2 Tablespoons	minced shallots
2 Tablespoons	minced white onion
1 cup	minced white onion
2 Ounces	Monterey Jack cheese, grated
1/2 Cup	Monterey Jack cheese, shredded
1 Package	nori (roasted sea weed)
1 Teaspoon	olive oil
1 Teaspoon	olive oil
1 Tablespoon	olive oil
2 Tablespoons	olive oil
As needed	olive oil
1 Tablespoon	olive oil
1/4 Cup	olive oil
6 Cups	olive oil
1/2 Cup	olive oil
1 Medium	onion, chopped
1/2	onion, chopped
5 Cups	onion, cut into 3/4-inch chunks
1 Large	onion, diced
1 Medium	onion, finely chopped
1 Cup	onion, minced
2 Small	onions
1 Teaspoon	oregano leaves
3 Cups	packed light brown sugar (about 1-1/4 pounds)
3 Tablespoons	paprika
1/4 Cup	Parmesan cheese, freshly grated
2 Tablespoons	Parmesan cheese, grated
1/4 Cup	Parmesan cheese, grated
	Pasteis Dough
4 Ounces	peanut oil
As needed	peanut oil
2/3 Cup	pecan, chopped
1/2 Cup	pecan, pieces
1 Cup	peeled and diced carrot
1 Pound	penne
1/2 Teaspoon	pepper, divided
As Needed	pickled ginger, sliced
4 15-Ounce	pie crusts
1 Cup	portabella mushrooms, cleaned and diced
4 3-1/2 Ounce	portabello mushrooms
8 Ounces	potato and eggplant threads, fried crisp
2 Medium	potatoes, peeled and diced
1/4 Cup	prepared chunky salsa
2 very thin slices	prosciutto
1 Medium	red bell pepper
1/2 Cup	red bell pepper, seeded and diced
1 Each	red bell pepper, seeded and diced
1 Medium	red bell pepper, seeded and minced
3 Cups	red bliss potatoes, diced and blanched
1/4 Cup	red currant jelly
3 Cups	red onion, thin slice
1 Pinch	red pepper flakes
To taste	red pepper flakes
1/2 Cup	red pepper, roasted, well drained and 3/8" dice
8 Cups	red pepper, seeded and cut into 3/4-inch chunks
3 Tablespoons	red wine vinegar
1/2 Cup	reduced-fat Mozzarella cheese, grated
1 Package (10 ounces)	refrigerated pizza crust
2 Ounces	rice vinegar
2	roasted red peppers, cut 1/2" thick
2 Cups	ROASTED TURKEY BREAST, cubed
3/4 Cup	Romano cheese, grated
1/3 Cup	rosemary leaves
3/4 Cup	sake OR dry sherry
1/2 Teaspoon	salt
2 Teaspoons	salt
1/2 Teaspoon	salt
1 Teaspoon	salt
1/2 Teaspoon	salt
1 Tablespoon	salt
2 Tablespoons	salt
1/4 Teaspoon	salt
1 Teaspoon	salt
To Taste	salt and black pepper
To Taste	salt and coarsely ground black pepper
To Taste	salt and freshly ground black pepper
To taste	salt and freshly ground black pepper
As needed	salt and freshly ground black pepper
As needed	salt and pepper
To Taste	salt and pepper
To Taste	salt and pepper
1/2 Teaspoon	salt, divided
To taste	salt, freshly ground black pepper
As needed	seasoned flour
1 Cup	shiitake mushrooms, cleaned and julienned
2 ounces	smoked Gouda, sliced
8 Ounces	smoked Mozzarella cheese, cut into 1/2-inch cubes
3 ounces	SMOKED TURKEY BREAST, thinly sliced
4 Ounces	snow peas
2 Cups	soy oil
2 Ounces	soy sauce
2 Ounces	soy sauce
1-2/3 Cups	soy sauce
1-1/2 Cups	spinach leaves, washed and dried
8 Cups	spinach leaves, washed, drained, torn and chilled
1 Cup	strawberries, washed, drained, sliced and chilled
1 Tablespoon	sugar
1	Sweet onion, sliced thin
1-1/2 Pounds	sweet onion, small dice
2 Cups	sweet red peppers, seeded and cut into thin strips
1/2 Cup	table salt
1 Teaspoon	tarragon leaves
2 Tablespoons	tomato sauce
2 Each	tomato slices, breaded
2 Large	tomatoes, halved and seeded, chilled
1/2 Tablespoon	truffle slices or peelings
3 Pounds	TURKEY BREAKFAST SAUSAGE, small dice
14 Ounces	TURKEY BREAST, boneless, skinless
4-6 Pounds	TURKEY BREAST, fresh or thawed
1 Pound	TURKEY BREAST, oil browned, pan roasted breast
1/3 Cup	TURKEY BROTH
2 4-ounce	TURKEY CUTLETS
10 4-Ounce	TURKEY CUTLETS, lightly pounded to an even thickness
	Turkey Filling
3	TURKEY LEGS
4 6-Ounce	TURKEY STEAKS, Cut from the breast
20 Each (5 Pounds total)	TURKEY STEAKS, thawed and cut into 1/4-inch strips
1/2 Cup	TURKEY STOCK
2 Cups	TURKEY STOCK or low-sodium chicken stock
2 Pounds	TURKEY TENDERLOINS
1-1/2 Pounds	TURKEY TENDERLOINS
1/4 Cup	unsalted butter
	vegetable cooking spray
3/4 Cup	vegetable oil
2 Teaspoons	vegetable oil
2/3 Cup	vegetable shortening
1 (3-inch diameter)	vine-ripe tomato, peel, seeds & membrane removed, sliced 3/8" thick
1 Tablespoon	vinegar
As Needed	wasabi radish, tube or jar
2-1/2 Cups	water
2 Cans (14-1/2 ounces each)	whole peeled tomatoes with juice, broken up with spoon
1 Teaspoon	Worcestershire sauce
1 Each	yellow bell pepper, seeded and diced
1 Medium	yellow or orange bell pepper
5 Medium	yellow peppers, seeded and diced
16 Slices	yellow squash, 3/8" thick
7 Cups	yellow squash, halved lengthwise and cut into 1/4-inch slices
7 Cups	zucchini, halved lengthwise and cut into 1/4-inch slices