Amount	Ingredient
1 Cup	alfalfa sprouts
2 Tablespoons	all-purpose flour
1 Cup	amber beer
12 Slices (2/3 to 3/4-ounce each)	American cheese
4	avocados, peeled & diced brunoise
4	Bagels, sliced
4-5	Bay leaves
2	bay leaves (fresh, if possible)
10 Ounces	Bleu cheese, crumbled
As needed	butter lettuce leaves, washed, drained and chilled
4 Ounces	California ripe olives, whole, pitted, drained
3-4	Canned plum tomatoes plus juice (or 8-9 tomatoes if tomato confit is not used)
1-1/2 Cups	canola oil
2 Tablespoons	canola or extra virgin olive oil (for coating bottom of pan/pot)
2 Whole	carrots, fresh
2	Celery stalks, sliced
1 Cup	chopped celery
2 Tablespoons	chopped dill
1/2 to 1 Cup	chopped green scallions
3 Cups	chopped onions
4	cinnamon sticks
4	Cinnamon sticks
1/4 Teaspoon	coarse grind black pepper
1/4 Teaspoon	coarsely ground black pepper
As needed	cold water
1 Quart	cold water (add more as needed)
3-3/4 Cups	cooked artichoke hearts, coarsely chopped
12 Cups	cooked wild rice
As needed	cornbread sticks or corn muffins
2 Whole	cucumbers, fresh
2 Teaspoons	Dijon mustard
1 Cup	dried blueberries
1 Teaspoon	dried chili pepper
1 Cup	dried cranberries
1 (0.7 ounce) package	dried Italian salad dressing mix
1/4 Teaspoon	dried red pepper flakes
For garnish	dry cranberries
2 Teaspoons	dry lavender
1/2 Pound	dry red kidney beans, soaked overnight in the refrigerator
1/4 Teaspoon	dry rubbing sage
2 Cups	dry white wine
1 Cup	dry white wine
4 Pounds	escarole
3-3/4 Cups	Feta cheese, crumbled
4 Cups	flour
8 9-10 inch	flour tortillas
2 Cups	fresh button mushrooms, cleaned and cut in chunks
2 Cups	fresh cranberries, washed and picked over
6 Cups	fresh cranberries, washed and picked over
1/4 Cup	fresh garlic, minced
6 Cloves	fresh garlic, peeled
2 Cloves	fresh garlic, smashed
1/4 Cup	fresh ginger, peeled and sliced
1 Pound	FRESH LEAN GROUND TURKEY
3-3/4 Cups	fresh ripe tomatoes, seeded and small dice
1 Tablespoon	fresh rosemary, chopped
2 Tablespoons	fresh rosemary, crushed
72 Whole	fresh sage leaves
As needed	fresh sage sprigs
1 Tablespoon	fresh thinly sliced basil
4	Fresh tomatoes, peeled and slow cooked in olive oil for tomato confit
2 Teaspoons	freshly ground black pepper
As needed	freshly ground white pepper
5 Cups	FULLY COOKED SMOKED TURKEY BREAST, diced
1 Large	garlic clove, minced
1 Clove	garlic, crushed
1 Tablespoon	grated orange peel
1/2 to 1 Cup	grated sharp Cheddar cheese
1	Green jalapeno, sliced thin
1/4 Teaspoon	ground allspice
2-1/2 Pounds	GROUND TURKEY
1-1/4 Pounds	GROUND TURKEY, extra lean
1/2 Cup	half and half cream
2-1/2 Cups	heavy cream
1/3 Cup	honey
1/4 Cup	honey
1/2 Cup	Honey Pineapple Chutney
1 Tablespoon	horseradish
1 Pound	ITALIAN TURKEY SAUSAGE, cut into 1/2-inch slices
1	jalapeno pepper, cut in half
1-1/2 Teaspoons	Jamaican jerk seasoning
1/2 Cup	jarred tomato sauce
2 Cups	jasmine rice OR sushi rice
1/2 Teaspoon	kosher salt
1 Tablespoon	kosher salt
As needed	kosher salt
2 Teaspoons	kosher salt
1/4 Teaspoon	kosher salt
2	Large carrots, peeled and sliced
4	large Kaiser buns
3 Cups	leeks, washed and finely sliced
1 Ounce	lemon juice
2 Large	limes
3 Tablespoons	mayonnaise
2	Medium potatoes, peeled and diced
1 Package	nori (roasted sea weed)
3 Tablespoons	oil
1-Ounce	olive oil
24 Ounces	olive oil
1 Teaspoon	olive oil
2 Tablespoons	olive oil
As needed	olive oil
1 Medium	onion, chopped
3 Medium	onions, chopped
1 Large	orange
3 Cups	orange juice
1-1/2 Pounds	OVEN ROASTED TURKEY BREAST, thinly sliced
1/4 Cup	Parmesan cheese, freshly grated
4 Slices (1 ounce each)	part-skim Monterey Jack cheese
4 to 5 Gallons	peanut oil, See Note
1 Cup	peeled and chopped carrots
1 Ripe fresh pineapple,	peeled and cut into 1/2-inch slices
2 Cups	peeled and finely diced turnip
1 Tablespoon	peeled and grated fresh ginger root
1 Large sweet onion,	peeled and sliced 1/2-inch thick
2 Cups	peeled, seeded and finely diced butternut squash
1 Pound	penne
As Needed	pickled ginger, sliced
20 10-inch Pieces	pita bread
3-3/4 Cups	portabella mushrooms, small dice
2-1/2 Cups	prepared basil pesto
1/4 Cup	red bell pepper, seeded and minced
1	Red jalapeno, sliced thin
2 Medium	red onions, julienne cut
3/4 Pound	red skinned new potatoes, quartered
1/4 Cup	red wine vinegar
8 Ounces	red wine vinegar
1/4 Cup	reduced-calorie Ranch dressing
2 Ounces	rice vinegar
1 Head	romaine, washed, trimmed & cut chiffonade
1 Teasponn	salt
To Taste	salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
To Taste	salt and freshly ground pepper
To Taste	salt and pepper
3/4 Pound	savoy cabbage, shredded
1 Pound	savoy cabbage, washed, cored & cut chiffonade
2-1/2 Cups	scallions, chopped
4 Cups	shiitake or crimini mushrooms, cleaned and sliced
1/2 Cup (2 ounces)	shredded Mozzarella cheese (about 2 ounces)
8 Ounces	smoked Mozzarella cheese, cut into 1/2-inch cubes
1 Package (8 ounces)	SMOKED TURKEY BREAST SLICES
1 Pound	SMOKED TURKEY BREAST, diced brunoise
1 Pound	SMOKED TURKEY SAUSAGE, herb flavored, blanched & sliced 1/2-inch thick
1 Cup	sour cream
24 Slices	sourdough bread
4 Tablespoons	spice blend (equal parts ground coriander, cumin, fennel seed)
4 Hawaiian sweet sandwich rolls or potato burger buns,	split and toasted
4	Squares rosemary focaccia, split
3 Cups	sugar
1-1/2 Cups	sugar
3	tomatoes, washed, cored, blanched, peeled, seeded & diced
1 Pound	TURKEY BACON
24	TURKEY BREAST CUTLETS
1 Pound	TURKEY BREAST or THIGHS, cut into cubes
2 Pounds	TURKEY BREAST ROAST
1 Pound	TURKEY BREAST, oil browned, pan roasted breast
1 Cup	TURKEY or low-sodium chicken stock
1 Quart	TURKEY STOCK
2-1/2 Cups	TURKEY STOCK or chicken stock
1 Pound	unsalted butter
2 Tablespoons	unsalted butter
As needed	unsalted butter
As needed	unsalted butter
1 Cup	unsalted butter, melted
1-1/2 Tablespoons	vegetable oil
2 Teaspoons	vegetable oil
As Needed	wasabi radish, tube or jar
2-1/2 Cups	water
1/2 Cup	watermelon radish, sliced thin into small matchsticks
2 Dried	whole ancho chili peppers
1/4 Cup	whole black peppercorns
2	whole chipotle peppers
12	whole cloves
3 Cups	whole cranberry sauce
2 Cans (14-1/2 ounces each)	whole peeled tomatoes with juice, broken up with spoon
10 to 12 Pound	WHOLE TURKEY, non self-basting
1/2 Pound	yellow onion, thinly sliced
3 Pounds	yellow polenta