Amount	Ingredient
1 Pound	1/2" slices deli-cut HONEY ROASTED TURKEY BREAST, cut into 1/2" cubes
3-1/3 Cups	2% milk
1 Teaspoon	achiote seeds, ground
6 Ounces	aged Cheddar, grated
1 Cup	alfalfa sprouts
10 Ounces	alfalfa sprouts, washed and dried
8 Ounces	all purpose flour
1/3 Cup	all purpose flour
2 Tablespoons	all-purpose flour
1/2 Cup	all-purpose flour
1 Ounce	all-purpose flour
1/3 Cup	all-purpose flour
1/4 Cup	all-purpose flour
1/2 Teaspoon	almond extract
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
1/2 Cup	apple brandy or apple juice
1-1/4 Pounds	apple butter
1 Gallon	apple cider
1 Cup	apple cider (sparkling preferred)
	Apple Sage Turkey Sausage
2 Cups	applewood chips, soaked in water for 3 hours
1 Cup	Arborio rice
2 Pounds	artichokes, cooked
3 Cups	arugula
1 Pound	asparagus, peeled, blanched, cut into 1-inch pieces
As needed	assorted fresh sage leaves
1-1/2 Pounds	avocado, cut into 36 slices
4	avocados, peeled & diced brunoise
1 Large	avocados, peeled and pitted
4 Each	avocados, seeded, peeled and cut into eighths, lengthwise
3 Small heads	baby bok choy quartered
1/2 Head	baby romaine lettuce, washed, drained and chilled
2 Slices	bacon, cooked and well drained
4	Bagels, sliced
1/4 ounce	bakers yeast
2 Tablespoons	balsamic vinegar
1/4 Ounce	balsamic vinegar
1/4 Cup	balsamic vinegar
2 Cups	balsamic vinegar
2 Tablespoons	balsamic vinegar
2 Tablespoons	balsamic vinegar
3 Ounces	bamboo shoots, shredded
As needed	bamboo skewers, soaked in ice water
2 Medium	bananas, sliced
1 tablespoon	basil, dry
1/4 Teaspoon	basil, fresh and minced
4-5	Bay leaves
2 Medium	bay leaves
3	bay leaves
5	Bay leaves
2	bay leaves
2 Each	bay leaves
2	bay leaves (fresh, if possible)
30 Medium	Belgian endive leaves
1 Cup	Belgian endive, julienned
1/3 Cup	bias cut green onions
1 Can (16 ounces)	black beans, drained
1 Can (15-ounces)	black beans, rinsed and well drained
12 Cups	black beans, soaked, cooked & drained
1/2 teaspoon	black pepper
1/8 Teaspoon	black pepper
1-1/2 Teaspoons	black pepper
2 Tablespoons	black pepper
1/2 Tablespoon	black pepper
1/2 Teaspoon	black pepper
1/4 Teaspoon	black pepper
1/4 Teaspoon	black pepper
1/2 Teaspoon	black pepper, coarsely ground
1 Teaspoon	black pepper, freshly ground
1 Teaspoon	black pepper, freshly ground
10	black peppercorns
10	Black peppercorns
2 Pounds	black ripe olives, sliced
1 Tablespoon	black sesame seeds
10 Ounces	Bleu cheese, crumbled
4 Ounces	blue cheese, room temperature
6 Cups	boiling water
6 Ounces	boiling water
3 Ounces	bok choy, shredded
1 3 to 3-1/2 pounds	BONE-IN TURKEY BREAST
3 Pounds	BONE-IN TURKEY BREAST, fresh or thawed
8 Pound	BONELESS TURKEY BREAST, thawed
1-1/2 Cups	bottled fruit salsa
1 Pint	bourbon whiskey
1/2 Cup	bourbon whiskey
1/4 Cup	brandy
2 Tablespoons	brandy
2 1/2 cups	bread flour
2 Ounces	Brie cheese, sliced thin
3 Pounds	broccoli florets, blanched
4 Cups	broccoli slaw
2 Tablespoons	brown sugar
3 Tablespoons	brown sugar
1 Cup	brown sugar
As needed	butter
As needed	butter
2 Tablespoons	butter
1 Teaspoon	butter
1/2 Pound	butter
1/2 Cup	butter cracker crumbs
As needed	butter lettuce leaves, washed, drained and chilled
2 Tablespoons	butter or oil
12 Ounces	butter substitute
To Saute	butter, clarified
As needed	butter, melted
1 Pound	butternut squash, peeled and cut into 1-inch cubes
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 diced tomatoes, undrained
1 (20-Ounce)	can pitted sour cherries
1 5.5-Ounce	can tomato paste
1 Gallon	canned diced tomatoes in juice
1-1/2 Cups	canned green chiles, diced
3/4 Cup	canned jalapeno peppers, chopped
6 Cups	canned kidney beans, drained well
3-4	Canned plum tomatoes plus juice (or 8-9 tomatoes if tomato confit is not used)
1/2 Pound	cannellini beans, soaked in water the night before and drained
1/4 Cup	canola oil
2 Ounces	canola oil
1 Tablespoon	canola oil
1-1/2 Cups	canola oil
2 Tablespoons	canola or extra virgin olive oil (for coating bottom of pan/pot)
2 28-Ounce	cans diced tomatoes
1/4 Cup	capers, drained
1-1/2 Teaspoons	Caribbean jerk seasoning
1 cup	carrot, peeled and diced
1-3/4 Pounds	carrots, 1/4-inch dice
2 Medium	carrots, chopped
2 Large	carrots, coarse chop
1/2 Cup	carrots, cut into 1/4-inch julienne strips
6 ounces (or 3 cups)	carrots, cut into julienne strips
2 Whole	carrots, fresh
1/4 Cup	carrots, peeled and 1/4-inch dice
4 Cups	carrots, peeled and chopped
2 Medium	carrots, peeled and small dice
4 Large	carrots, peeled and thinly sliced
3 Ounces	carrots, shredded
2 Tablespoons	cayenne
1/2 Teaspoon	cayenne pepper
2 Teaspoons	cayenne pepper
1/4 Teaspoon	cayenne pepper
1/4 Teaspoon	cayenne pepper
1/4 Teaspoon	cayenne pepper
4 Teaspoons	cayenne pepper
1/8 Teaspoon	cayenne pepper
1/2 Teaspoon	celery salt
1/8 Teaspoon	celery seed
2	Celery stalks, sliced
1/4 Cup	celery, 1/4-inch dice
2-1/4 Pounds	celery, 1/4-inch dice
1-1/2 Cups	celery, chopped
3 Stalks	celery, coarse chop
4 Cups	celery, diced
1-1/2 Cups	celery, diced
1 cup	celery, diced (no leaves)
1/2 Cup	celery, finely chopped
3 Cups	celery, medium dice
1 Cup	celery, sliced
1 Cup	celery, trimmed and small dice
2 Thin slices	challah
5 Cups	Cheddar cheese, shredded
4 Pounds	Cheddar cheese, shredded
1 1/2 Pounds	cheese tortellini, fresh or frozen
2-1/2 Cups	cherry tomatoes, quartered
3 Ounces	chicory frisse
1 Teaspoon	chili powder
1 Teaspoon	chili powder
1/3 Cup	chili powder
1 Teaspoon	chili powder
3 Tablespoons	chili powder
1 Teaspoon	chili powder
2 Tablespoons	chimayo chili powder
2 Ounces	Chinese five-spice powder
1 Teaspoon	Chinese rice wine
2 Medium	chipolte chile peppers
4 Ounces	chipotle in adobo, pureed
1-1/2 Ounces	Chipotle Southwest Sauce
9 Bunches	chives, finely chopped
1 Cup	chopped celery
2 Cups	chopped celery
1/4 Cup	chopped chives
2 Tablespoons	chopped dill
3/4 Cup	chopped dill
1/2 Cup	chopped fresh cilantro
1/3 Cup	chopped fresh cilantro
2 Tablespoons	chopped fresh garlic
1 Cup	chopped fresh parsley
1 Tablespoon	chopped fresh rosemary or thyme
2 Tablespoons	chopped fresh sage leaves
1 Teaspoon	chopped garlic
1/2 Cup	chopped green onions
As needed	chopped green onions
1/2 to 1 Cup	chopped green scallions
1/3 Cup	chopped jalapeno chilies, seeded
1 Quart	chopped onion
1/2 Cup	chopped onion
1 Cup	chopped onion
2 Cups	chopped onions
2 Cups	chopped onions
2 Cups	chopped onions
3 Cups	chopped onions
3 Tablespoons	chopped parsley
1/2 Cup	chopped pecans
1/4 Cup	chopped scallions
1 Pound	chopped sweet onion
2 Cups	chopped sweet onion
3/4 Pound	chow mein noodles
1 slice	ciabatta, cut in half lengthwise & then cut in half
1 Tablespoon	cider vinegar
1 Cup	cider vinegar
1 Tablespoon	cider vinegar
As needed	cilantro
32	cilantro leaves
1/4 Cup	cilantro leaves, finely chopped
As needed	cilantro sprigs
2 Tablespoons	cilantro, chopped
1 Tablespoon	cilantro, chopped
1/2 Bunch	cilantro, fresh
1 Bunch	cilantro, washed and chopped
1 Each	cinnamon stick
4	Cinnamon sticks
4	cinnamon sticks
4 Ounces	clarified unsalted butter
1	Clove garlic, minced
1/2 Cup	clover honey
2 Whole	cloves
1/4 Teaspoon	coarse grind black pepper
1 Ounce	coarse natural sugar
1 Ounce	coarse sea salt
1-1/2 Teaspoon	coarsely ground black pepper
1/4 Teaspoon	coarsely ground black pepper
Dash	coconut extract
1/8 Teaspoon	coconut extract
3 Pints	coconut milk
3-1/2 Cups	coconut milk
2 Tablespoons	coffee liqueur
As needed	cold water
1/4 Cup	cold water
4 Quarts	cold water
1 Quart	cold water (add more as needed)
1/3 Cup	cole slaw dressing
1/2 Cup	Coleman's dry mustard
3 Quarts	commercial grade mayonnaise, divided
1/2 Cup	commercial heavy-duty mayonnaise
3-3/4 Cups	cooked artichoke hearts, coarsely chopped
45-50 Ounces	cooked cannellini, rinsed and drained
8 Ounces	cooked fresh tomato puree
45-50 Ounces	cooked garbanzo beans, rinsed and drained
8 Ounces	cooked rice vermicelli
8 Cups	COOKED TURKEY, chopped
3 Cups	COOKED TURKEY, chopped
3/4 Pound	COOKED TURKEY, skin removed and 1/4-inch dice
1 Pound	COOKED TURKEY, thinly sliced
12 Cups	cooked wild rice
1/4 Teaspoon	coriander
1 Tablespoon	coriander, ground
2-1/2 cups	corn flakes
1/3 Cup	corn oil
1 Can (8 3/4-ounces)	corn, drained
As needed	cornbread sticks or corn muffins
4 Cups	cornbread, crumbled
3 Tablespoons	cornmeal
2 Teaspoons	cornstarch
1/4 Cup	cornstarch
1/4 Cup	cornstarch
As needed	cornstarch slurry
6-1/2 Pounds	couscous, cooked
3 tablespoons	cracked black pepper
1 Tablespoon	cracked black pepper
2 Cups	cranapple juice
2 Cups	cranberries
2 Cups	cranberries, cleaned
2 Cups	cranberry juice
4 tablespoons	cranberry orange relish, divided
As needed	cranberry sourdough bread
1-1/3 Cups	cranberry vinegar
1 Pound	crayfish tails
1 Quart	cream
4 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
4-6 Slices	crisp cucumber
6	Croissants, split
4 Ounces	crumbled Feta cheese with basil and tomato (or plain Feta cheese)
3/4 Cup	crushed baked tortilla chips
1/4 Teaspoon	crushed red pepper flakes
1/2 Teaspoon	crushed red pepper flakes
1 #10 Can	crushed tomatoes in puree
4 slices	crusty herb or white bread
4 Ounces	crystallized ginger, chopped
8 Cups	cubed multi-grain bread
1/2 Cup	cucumber, peeled, seeded & cut into 1/4-inch cubes
2 Whole	cucumbers, fresh
2 Large	cucumbers, peeled, seeded and diced
1 Pound, 14 Ounces	cucumbers, thinly sliced
1 Tablespoon	cumin
1 Teaspoon	cumin
1 Pinch	cumin
1 Teaspoon	cumin
1/2 Teaspoon	cumin
Pinch	cumin seed
1/2 Tablespoon	cumin, ground
1-1/2	cups bottled/prepared pasta sauce
1/2 Cup	currant jelly
1/3 Cup	curry powder
1 Tablespoon	dehydrated minced onion
1/2 Cup	diced button mushrooms
1/2 Cup	diced celery
4 Cups	diced day-old bread
1 Cup	diced yellow onions
3/4 Cup	Dijon mustard
2 Teaspoons	Dijon mustard
1/4 Teaspoon	Dijon mustard
1 Teaspoon	Dijon mustard
2 Ounces	Dijon mustard
3 Tablespoons	Dijon mustard
2 Tablespoons	Dijon mustard
1/3 Cup	Dijon mustard, divided
2 Teaspoons	Dijon-style mustard
1/4 cup	Dijon-style mustard
1/4 Cup	dried apricots, chopped
3 Tablespoons	dried basil leaves
1 Cup	dried blueberries
4 Cups	dried bread crumbs
12 Slices	dried bread, cubed
10 Slices	dried bread, cubed
1 Teaspoon	dried chili pepper
2 Tablespoons	dried coriander
1 Cup	dried cranberries
1-1/3 Cups	dried cranberries
2 Tablespoons	dried cumin
1/4 Cup	dried currants
1-1/2 Teaspoons	dried herbes de Provence
1-1/2 Teaspoons	dried herbes de Provence
Pinch	dried herbes de Provence
1 (0.7 ounce) package	dried Italian salad dressing mix
1/4 Teaspoon	dried marjoram
1 Tablespoon	dried marjoram
1/4 Teaspoon	dried marjoram
2 Teaspoons	dried oregano
1 Tablespoon	dried oregano
1 Tablespoon	dried oregano
1 Teaspoon	dried oregano
1 Teaspoon	dried oregano
1 Teaspoon	dried oregano
1/4 Teaspoon	dried oregano leaves
1/2 to 1 Teaspoon	dried oregano leaves
4 Teaspoons	dried oregano leaves
2 Tablespoons	dried oregano leaves
4 Teaspoons	dried oregano leaves
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
1/2 Teaspoon	dried rosemary, crushed
1/3 Cup	dried sage
1-1/4 Teaspoons	dried sage leaves
1/2 Teaspoon	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
2 cups	dried tart cherries
3/4 Cup	dried tart cherries, coarsely chopped
1 Teaspoon	dried thyme
1/2 Teaspoon	dried thyme
1 Teaspoon	dried thyme leaves
1/2 Teaspoon	dried thyme leaves
3 Cups	dry 1/4-inch bread crumbs
1/4 Cup	dry bread crumbs
For garnish	dry cranberries
2 Teaspoons	dry lavender
1/2 Pound	dry red kidney beans, soaked overnight in the refrigerator
1/4 Cup	dry red wine
1 Tablespoon	dry rosemary
1/4 Teaspoon	dry rubbing sage
1 Ounce	dry sherry
1 Cup	dry sherry
1 Pound	dry white beans (cannellini), soaked overnight
2 Cups	dry white wine
1/4 Cup	dry white wine
6 Ounces	dry white wine
2 Ounces	dry white wine
3 Cups	dry white wine
1/2 Cup	dry white wine
1 Cup	dry white wine
1 Cup	dry white wine (recommended: Virginia Chardonnay)
	Duck Sauce
1 Sprig	EACH fresh thyme, parsley and sage, minced
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
1	egg, beaten
1 Large	egg, beaten
1 Large	egg, beaten
1 Large	egg, slightly beaten
1 Large	egg, well beaten
4 Slices	eggplant, 3 inch diameter, 1/2" thick
3	eggs
6	eggs, beaten
2	eggs, slightly beaten
4 Pounds	escarole
As needed	extra virgin olive oil
As needed	extra virgin olive oil
2 Teaspoons	extra virgin olive oil
1/4 Cup	extra virgin olive oil
2 Tablespoons	extra virgin olive oil
1 Cup	extra virgin olive oil
1/2 Cup	extra virgin olive oil
3 Cups	extra virgin olive oil
3 Tablespoons	extra virgin olive oil
2 Medium	fennel bulbs, trimmed & coarsely chopped
	Fennel Hash
1 Teaspoon	fennel seeds, crushed
1 Teaspoon	fennel seeds, crushed
1/2 Bulb	fennel, sliced
3-3/4 Cups	Feta cheese, crumbled
2 Pounds	Feta cheese, crumbled
As needed	fine bread crumbs
2 Cups	finely chopped celery
1 Cup	finely chopped green onions
1-1/2 Cups	finely chopped pecans
12 Ounces	firm white bread, cut into 1/2-inch cubes
1/2 Cup	fish sauce
1/2 Cup	flour
3 Tablespoons	flour
As needed	flour
2 Cups	flour
3/4 Cup	flour
3 Tablespoons	flour
1/4 Cup	flour
1/2 Cup	flour
1/2 Pound	flour
4 Cups	flour
3 Tablespoons	flour
As needed	flour tortillas
4 9-inch diameter	flour tortillas
24 (10-inch)	flour tortillas
8 9-10 inch	flour tortillas
20 8 to 9 inch	flour tortillas, warm
8 (8-inch)	flour tortillas, warmed
2 Pounds	focaccia bread, sliced horizontally
2 Pounds	foie gras
6 Ounces	fresh basil
1 Cup	fresh basil
2 Bunches	fresh basil leaves, washed and dried
1 Teaspoon	fresh basil, chiffonade
1 Teaspoon	fresh basil, chopped
1 Cup	fresh basil, chopped
1/4 Cup	fresh basil, chopped
1 Teaspoon	fresh basil, coarse chop
4-1/2 Cups	fresh bean sprouts
1 Cup	fresh bread crumbs
2 Cups	fresh button mushrooms, cleaned and cut in chunks
1 Tablespoon	fresh chives, chopped
3/4 Cup	fresh chopped cilantro
1 Tablespoon	fresh chopped cilantro
1/2 Bunch	fresh cilantro
2 Teaspoons	fresh cilantro leaves
1/4 Cup	fresh cilantro leaves, chopped
2 Each	fresh cilantro sprigs, rough chop
2 Tablespoons	fresh cilantro, chopped
2 Cups	fresh cilantro, chopped
1-1/2 Cups	fresh cilantro, cleaned, drained and chopped
1/3 Cup	fresh cilantro, coarsely chopped
1 Package (12 ounces)	fresh cranberries
2 Cups	fresh cranberries
2 Cups	fresh cranberries, washed and picked over
6 Cups	fresh cranberries, washed and picked over
2 Tablespoons	fresh dill, minced
4 Cups	fresh fennel, 1/2 inch dice
4 Ounces	fresh fettuccine
As needed	fresh figs
7 Pounds	fresh figs, chopped
1 Teaspoon	fresh garlic, minced
6 Cloves	fresh garlic, minced
1 Ounce	fresh garlic, minced
2 Tablespoons	fresh garlic, minced
3 Cloves	fresh garlic, minced
1/4 Cup	fresh garlic, minced
6 Cloves	fresh garlic, peeled
2 Cloves	fresh garlic, smashed
1/2 Teaspoon	fresh ginger root, minced
1/4 Cup	fresh ginger root, minced
1-1/2 Tablespoons	fresh ginger root, minced
1 Tablespoon	fresh ginger root, peeled and chopped
1/2 Cup	fresh ginger root, peeled and chopped
1-1/2 Teaspoons	fresh ginger root, peeled and grated
1 Teaspoon	fresh ginger, grated
1/4 Cup	fresh ginger, peeled and sliced
1/3 Cup	fresh ginger, peeled and sliced
1 Teaspoon	fresh gingerroot, peeled and grated
1/4 Cup	fresh gingerroot, peeled and grated
8 Ounces	fresh gingerroot, peeled and grated
As needed	fresh herbs
As needed	fresh herbs
1 Teaspoon	fresh horseradish, grated
As needed	fresh leaf lettuce, washed & dried
1 Pound	FRESH LEAN GROUND TURKEY
1 Teaspoon	fresh lemon juice
1-1/2 Teaspoons	fresh lemon juice
1 Teaspoon	fresh lemon juice
3/4 Cup	fresh lemon juice
1/4 Cup	fresh lemon juice
3 Tablespoons	fresh lemon juice
2 Tablespoons	fresh lemon juice
1-1/2 Tablespoons	fresh lemon juice
1/2 Cup	fresh lemon juice
2 Tablespoons	fresh lemon zest, minced
1 Teaspoon	fresh lime juice
3 Tablespoons	fresh lime juice
1/3 Cup	fresh lime juice
3 Tablespoons	fresh mint, minced
4 Ounces	fresh Mozzarella cheese, drained, cut into 1-ounce slices
1 Ounce	fresh Mozzarella, sliced
9 cups	fresh mushrooms, cleaned and sliced
2 Cups	fresh orange juice
1/2 Cup	fresh orange juice
1/3 Cup	fresh orange juice
1 Teaspoon	fresh orange zest
1 Teaspoon	fresh oregano
2 Teaspoons	fresh oregano
2 Tablespoons	fresh oregano leaves, chopped
As needed	fresh parsley sprigs
1/4 Cup	fresh parsley, chopped
3 Tablespoons	fresh parsley, chopped
1 Teaspoon	fresh parsley, chopped
1 Tablespoon	fresh parsley, chopped
1 Bunch	fresh parsley, cleaned and chopped
2/3 Cup	fresh parsley, minced
1-1/2 Pounds	fresh pea pods
1/2 Pint	fresh pearl onions, peeled
2 Quarts	fresh pineapple, peeled
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
1 Tablespoon	fresh rosemary, chopped
2 Tablespoons	fresh rosemary, crushed
7 Large	fresh sage leaves
72 Whole	fresh sage leaves
As needed	fresh sage leaves for garnish
As needed	fresh sage sprigs
1 Bunch each	fresh sage, marjoram and thyme, divided
10 Ounces	fresh spinach, cooked, well drained and chopped
1 Pound	fresh spinach, washed and dried
1 Teaspoon	fresh squeezed lime juice
1/2 Cup	fresh tarragon
As needed	fresh tarragon sprigs
1 Tablespoon	fresh tarragon, chopped
3/4 Cup	fresh Thai or regular basil, chopped
1 Tablespoon	fresh thinly sliced basil
1 Tablespoon	fresh thyme
As needed	fresh thyme sprigs
1/2 Bunch	fresh thyme, chopped
1/3 Cup	fresh thyme, chopped
1 Bunch	fresh thyme, cleaned and chopped
4	Fresh tomatoes, peeled and slow cooked in olive oil for tomato confit
3 Pounds	FRESH TURKEY BREAST
As needed	freshly cracked black pepper
1/2 Teaspoon	freshly cracked black pepper
1/2 Teaspoon	freshly grated nutmeg
1/2 Teaspoon	freshly grated nutmeg
1 Teaspoon	freshly ground black pepper
To Taste	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
As needed	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
To taste	Freshly ground black pepper
2 Teaspoons	freshly ground black pepper
As needed	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
1-1/2 Teaspoons	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
1/4 Teaspoon	freshly ground nutmeg
1/2 Teaspoon	freshly ground pepper
1 Tablespoon	freshly ground pepper
As needed	freshly ground white pepper
1-1/2 Teaspoons	freshly ground white pepper
To Taste	freshly squeezed lemon juice
1 Teaspoon	freshly squeezed lemon juice
2 Tablespoons	freshly squeezed lemon juice
2 Tablespoons	freshly squeezed lemon juice
2 Ounces	freshly squeezed lime juice
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
1/2 Cup	frozen cut okra
1/2 Cup	frozen lima beans
1 Cup	frozen peas, thawed
2 Packages (12 ounces)	frozen, unsweetened blueberries
5 Cups	FULLY COOKED SMOKED TURKEY BREAST, diced
2-1/4 Pounds	FULLY COOKED SMOKED TURKEY BREAST, shaved
2 Cloves	garlic
1 Large	garlic clove, minced
2 Large	garlic cloves, minced
1/4 Teaspoon	garlic powder
1/4 Cup	garlic powder
2 Ounces	garlic, chopped
3 Cloves	garlic, coarse chop
1 Clove	garlic, crushed
3 Cloves	garlic, finely chopped
2 Tablespoons	garlic, freshly minced
1 Tablespoon	garlic, freshly minced
2 teaspoons	garlic, minced
4 Teaspoons	garlic, minced
1 Large clove	garlic, minced
2 Cloves	garlic, minced
1 Clove	garlic, minced
1 Clove	garlic, minced
6 Cloves	garlic, minced
6 Cloves	garlic, minced
2 Cloves	garlic, minced
1/8 Ounce	garlic, minced
4 tablespoons	garlic, minced
1 Clove	garlic, minced
2 Tablespoons	garlic, minced
1 Tablespoon	garlic, minced
1 Tablespoon	garlic, minced
3 Tablespoons	garlic, minced
3 Cloves	garlic, minced
2 Cloves	garlic, minced
5 Cloves	garlic, minced
5 Cloves	garlic, minced
1 teaspoon	garlic, minced
2 Tablespoons	garlic, minced
1 Clove	garlic, peeled
6 Cloves	garlic, peeled
4 Cloves	garlic, peeled and crushed
2 Cloves	garlic, peeled and minced
2 cloves	garlic, sliced very thin
1 Head	garlic, split in half
2 Tablespoons	ginger, minced
2 Tablespoons	ginger, peeled and cut in chunks
1-1/2 Tablespoons	gingerroot, peeled and freshly grated
2 Ounces	goat cheese, room temperature
1/4 Cup	golden raisins
3/4 Cup	golden raisins
12 Ounces	Gorgonzola, DIVIDED
1/2	Granny Smith apple, quartered lengthwise
6 Large	Granny Smith apples, cored and finely diced
1 Teaspoon	granulated sugar
1 Cup	grape tomatoes, split
1 Quart	grapefruit, peeled and sectioned
As needed	grated Cheddar cheese
1/2 Cup	grated Cheddar cheese
1 Cup	grated Mozzarella cheese
3 Cups	grated Mozzarella cheese
1/2 Teaspoon	grated nutmeg
1 Tablespoon	grated orange peel
1/3 Cup	grated Parmesan cheese
1/2 Cup	grated Parmesan cheese
1-1/2 Cups	grated Parmesan cheese
1/2 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
6 Cups	green bell pepper, seeded and diced
1 Small	green bell pepper, seeded and diced
6 Slices	green bell pepper, seeds and ribs removed
3 ounces	green chile paste, (see recipe in database)
1	Green jalapeno, sliced thin
As needed	green leaf lettuce, washed, drained and chilled
3-1/2 Tablespoons	green olives, well drained and 1/4" dice
1/4 Cup	green onion, chopped
1 Ounce	green onion, shredded
7 Each	green onions, coarsely chopped
6	green onions, finely sliced
1 Bunch	green onions, julienned
25 Each	green onions, sliced
10	green onions, sliced
2	Green onions, sliced
6	green onions, thinly sliced
1-1/2 Cups	green pepper, diced
1 Large	green pepper, seeded and cut into narrow strips
1 Each	green pepper, seeded and diced
As needed	green rice
Pinch	ground allspice
1/4 Teaspoon	ground allspice
1/4 Teaspoon	ground black pepper
1/4 Teaspoon	ground cayenne
5 Teaspoons	ground chipotle powder (OR 2-1/2 teaspoons each chili powder and mesquite grill seasoning)
1/2 Teaspoon	ground cinnamon
1 Teaspoon	ground cinnamon
Pinch	ground cloves
1/4 Teaspoon	ground cloves
2 Tablespoons	ground coriander
1 Tablespoon	ground cumin
2 Tablespoons	ground cumin
1 Teaspoon	ground cumin
1 Teaspoon	ground cumin
1 Tablespoon	ground cumin
1/4 Cup	ground cumin
1/2 Teaspoon	ground cumin
1/4 Teaspoon	ground cumin
1/2 Teaspoon	ground ginger
1/4 Teaspoon	ground ginger
1/2 Teaspoon	ground ginger
Pinch	ground nutmeg
1/4 teaspoon	ground pepper
1 Tablespoon	ground red pepper (cayenne)
3 Pounds	GROUND TURKEY
3 Pounds	GROUND TURKEY
1-1/2 Pounds	GROUND TURKEY
1 Pound	GROUND TURKEY
4 Pounds	GROUND TURKEY
5 Pounds	GROUND TURKEY
1/2 Pound	GROUND TURKEY
2-1/2 Pounds	GROUND TURKEY
6 Pounds	GROUND TURKEY
1-1/4 Pounds	GROUND TURKEY
1-1/2 Pounds	GROUND TURKEY
1 Pound	GROUND TURKEY
1 Pound	GROUND TURKEY
1-1/2 Pounds	GROUND TURKEY
1-1/4 Pounds	GROUND TURKEY
2-1/2 Pounds	GROUND TURKEY
1 Pound	GROUND TURKEY
30 Pounds	GROUND TURKEY
1/2 Pound	GROUND TURKEY BREAST
1 Pound	GROUND TURKEY, cold
1-1/4 Pounds	GROUND TURKEY, extra lean
1 Pound	GROUND TURKEY, recommend blend of white/dark turkey or all dark
1/2 Teaspoon	ground white pepper
4 Tablespoons	guacamole
2-1/2 Cups	guacamole, prepared
3 Each	habanero peppers, seeded and rough chop
4 Ounces	half and half cream
1/2 Cup	half and half cream
4	hamburger buns, split
4	Hamburger buns, split and toasted
2 Cups	hazelnuts, toasted and chopped
1/3 Cup	hazelnuts, toasted, chopped
1 Medium	head white cabbage, core removed
2-1/2 Cups	heavy cream
1 Gallon	heavy cream
2 Ounces	heavy cream
2 Tablespoons	heavy cream
1/4 Cup	heavy cream
2 Cups	hickory chips, soaked at least 30 minutes
3 Tablespoons	hoisin sauce
1/3 Cup	hoisin sauce
2 Cups	hoisin sauce
2 Ounces	hoisin sauce
1 Cup	honey
1/3 Cup	honey
1 Tablespoon	honey
1 Tablespoon	honey
1/4 Cup	honey
1/2 Cup	honey
1/3 Cup	honey mustard
1 Cup	honey or maple syrup
1/2 Cup	Honey Pineapple Chutney
1 tablespoon	horseradish
1 Tablespoon	horseradish
As needed	hot cooked pasta
1 Teaspoon	hot pepper flakes
1/4 to 1/2 Teaspoon	hot pepper sauce
1/4 Teaspoon	hot pepper sauce
2 Tablespoons	hot pepper sauce such as Tabasco
1/4 Cup	hot peppers, seeded and finely minced
1 Quart	hot water
6 Tablespoons	ice water
1-2 Leaves	iceberg lettuce, washed, dried and crisp
18 Ounces	Irish smoked Blarney cheese, sliced
3 8-inch rounds	Irish soda bread, split
1/4 Teaspoon	Italian seasoning
As needed	Italian seasoning blend
1 Pound	ITALIAN TURKEY SAUSAGE
2 Pounds	ITALIAN TURKEY SAUSAGE, cut into 1/2-inch pieces
1 Pound	ITALIAN TURKEY SAUSAGE, cut into 1/2-inch slices
1 Tablespoon	Jack's Classic Mayo-Onion Sauce, or substitute (see NOTE)
24 Slices	jalapeno jack cheese
1	jalapeno pepper, cut in half
3 Tablespoons	jalapeno pepper, seeded and diced
1 Medium	jalapeno pepper, seeded and finely chopped
1	jalapeno pepper, seeded and minced
12 Each	jalapeno peppers, coarsely chopped
2	jalapeno peppers, finely chopped
1/4 Cup	jalapeno peppers, seeded and chopped
1 Each	jalapeno, seeded and minced
1-1/2 Teaspoons	Jamaican jerk seasoning
1/2 Cup	jarred tomato sauce
2 Cups	jasmine rice OR sushi rice
2 Ounces	jumbo lump crab
1 tablespoon	juniper berries, crushed
4 Medium	Kaiser buns
4	Kaiser rolls, split and warmed
4	Kaiser rolls, toasted
2 Cups	kalamata olives, pitted & chopped
1-1/2 Cups	Kalamata olives, pitted, rinsed & coarsely chopped
1/2 Cup	ketchup
As needed	ketchup
As needed	kosher salt
3 Tablespoons	kosher salt
1 Tablespoon	kosher salt
2 Tablespoons	kosher salt
1 Tablespoon	kosher salt
1-1/2 Teaspoons	kosher salt
2 Teaspoons	kosher salt
1/2 Teaspoon	kosher salt
1/2 Teaspoon	kosher salt
As needed	kosher salt
1 Teaspoon	kosher salt
2 Tablespoons	Kosher salt
1/4 Teaspoon	kosher salt
1-1/4 Cups	kosher salt
To taste	kosher salt
1 Tablespoon	kosher salt
1 Cup	Kosher salt
1 Tablespoon	kosher salt
To Taste	kosher salt and cracked 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
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
2	large red bell peppers, seeded and 1/4 inch dice
4	Large whole lemons
6	Lasagna noodles
Pinch	lavender flowers
8 Heads	leaf lettuce, torn into bite-size pieces
20 Pieces	leaf lettuce, washed and drained
5 Bunches	leaf lettuce, washed and dried
1 Pound	LEAN GROUND TURKEY
1 Large	leek, trimmed & quartered lengthwise
3 Cups	leeks, washed and finely sliced
2 cups	leftover turkey gravy, hot
6 Stalks	lemon grass
1 Ounce	lemon juice
3 Tablespoons	lemon juice
2/3 Cup	lemon juice
1 Teaspoon	lemon peel or zest
2 Teaspoons	lemon pepper seasonings
As needed	lemon wedges
	Lemon wedges for garnish
As needed	lemon zest
1/2 Teaspoon	lemon zest
4 Strips	lemon zest
1 Teaspoon	lemon zest, freshly grated
2 Tablespoons	lemon zest, grated
1/2	lemon, cut in 2 wedges
1	lemon, juiced
2 Medium	lemons
3 Large	lemons
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
1-1/2 Ounces	lettuce, shredded
1 Cup	light brown sugar
1 Tablespoon	light brown sugar, packed
2 Tablespoons	light or regular mayonnaise
12	lime wedges, seeded
1 Teaspoon	lime zest, freshly grated
1	lime, cut into 8 wedges
1	lime, quartered
2 Large	limes
2 Large	limes
1 to 2	limes, cut into wedges
3 Medium	limes, juiced
4 Medium	limes, peeled
3	limes, zested, retain juice
4 Ounces	liquid celery
4 Ounces	liquid garlic
4 Ounces	liquid onion
2 Drops	liquid smoke
2 Tablespoons	lite soy sauce
1 Pound	lobster meat, cooked
1 Teaspoon	low sodium soy sauce
1-1/4 Cups	low-sodium poultry broth
1-1/2 Cups	low-sodium soy sauce
2 cups	Madeira
1/4 Cup	Madeira wine
1-1/3 Cups	mandarin orange juice
32 Ounces	mandarin orange slices, drained, reserve juice
	Mandarin Pancakes
4 Cups	mango, peeled and cut into chunks
3 Medium	mangos, peeled, seed removed & diced
1/2 Cup	maple syrup
1 Tablespoon	maple syrup
1 Cup	maple syrup
1 Cup	maple syrup
2 Tablespoons	maple syrup
8 Slices	marbled rye bread
3-1/2 Ounces	margarine
1/2 Cup	margarine
2 Tablespoons	masa harina
2-2/3 cups	mashed potatoes, heated
4 Ounces	mayonnaise
3 Tablespoons	mayonnaise
1-1/4 Cups	mayonnaise
1 Quart	mayonnaise
3 Cups	mayonnaise
1 Tablespoon	mayonnaise
1 Cup	mayonnaise
2	Medium potatoes, peeled and diced
4 Each	medium red onion, sliced into 1/4-inch rings
1/2 Pound	MESQUITE SMOKED TURKEY BREAST, deli sliced
1 Tablespoon + 1 Teaspoon	Mexican oregano, divided
4 Tablespoons	mild salsa
1/2 Cup	milk
3 Tablespoons	milk
1/4 Cup	milk
As needed	milk
1/2 Cup	milk
2 Tablespoons	minced fresh garlic
2 Tablespoons	minced fresh garlic
1-1/2 Teaspoons	minced fresh garlic
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 Clove	minced garlic
1 Clove	minced garlic
1 Teaspoon	minced garlic
2 Teaspoons	minced garlic
2 Tablespoons	minced garlic
1/4 Cup	minced garlic
1 Tablespoon	minced garlic
2 Teaspoons	minced garlic
1/2 Teaspoon	minced garlic
1 teaspoon	minced garlic
2 Tablespoons	minced green onion
1/2 Cup	minced lemongrass
1 Cup	minced onions
1 Tablespoon	minced scallions
1/2 Cup	minced sweet onion
1 Tablespoon	mixed peppercorns
As needed	mixed salad greens, well chilled
1 Tablespoon	molasses
1/2 cup	molasses
2 Ounces	Monterey Jack cheese, grated
8 Ounces	Monterey Jack cheese, shredded
5 Cups	Monterey Jack cheese, shredded
	Moo Shu Turkey Mixture
1 cup	Mozzarella, shredded
8 Each	multi-grain rolls, split and lightly toasted
4 Teaspoons	mushroom base
4-1/2 Pounds	mushroom pasta, cooked and drained
2-1/2 Pounds	mushrooms, fresh, sliced
2 Tablespoons	mustard
1 Tablespoon	mustard seed
1 Tablespoon	mustard seeds, optional
2 Ounces	Napa cabbage, thinly sliced
2 Large	Navel oranges, segmented
3 Medium	nectarines, pitted and diced
1/2 Cup	non-fat plain yogurt
3/4 Cup	non-fat sour cream
	Non-stick cooking spray
3 Tablespoons	nonfat dry milk powder
	Nonstick vegetable cooking spray
1 Package	nori (roasted sea weed)
1 Tablespoon	nutmeg, freshly grated
2 Tablespoons	oil
2 Teaspoons	oil
3 Tablespoons	oil
1 Tablespoon	Old Bay Seasoning OR 1 ounce liquid crab boil
2 Tablespoons	olive oil
2 tablespoons	olive oil
As needed	olive oil
1 Teaspoon	olive oil
1/2 Cup	olive oil
As needed	olive oil
1 Tablespoon	olive oil
1 Teaspoon	olive oil
2 Tablespoons	olive oil
As needed	olive oil
1/4 Cup	olive oil
1/2 Cup	olive oil
2 Teaspoons	olive oil
2 Tablespoons	olive oil
1 Cup	olive oil
1 Tablespoon	olive oil
2 Tablespoons	olive oil
24 Ounces	olive oil
As needed	olive oil
2 Tablespoons	olive oil
As needed	olive oil
1/4 cup	olive oil
1 Tablespoon	olive oil
4 Ounces	olive oil
1-Ounce	olive oil
As needed	olive oil
2 Teaspoons	olive oil
1 Cup	olive oil
1/3 Cup	olive oil
1/3 Cup	olive oil
1/2 Cup	olive oil
1 Tablespoon	olive oil
1 Tablespoon	olive oil
As needed	olive oil
As needed	olive oil
1/2 Cup	olive oil
1/4 Cup	olive oil
2 Tablespoons	olive oil
2 Tablespoons	olive oil, divided
1 Tablespoon	olive oil, divided
2 Teaspoons	olive oil, divided
1 Tablespoon	olive oil, divided
2 Tablespoons	olive oil, DIVIDED USE
8	onion buns, sliced and grilled
1/4 Cup	onion powder
1 Tablespoon	onion, chopped
1/3 Cup	onion, chopped
1 Medium	onion, chopped
3/4 Cup	onion, chopped
1 Cup	onion, chopped
1/3 Cup	onion, chopped
1 Large	onion, chopped
1-1/2 Cups	onion, chopped
1 Medium	onion, chopped medium dice
7/8 Cup	onion, diced
1/2 Cup	onion, finely chopped
1/4 Cup	onion, finely chopped
1 Tablespoon	onion, minced
1/2	onion, quartered lengthwise
1 Cup	onion, sliced
1 medium	onion, sliced
1 Medium	onion, thinly sliced
1 Cup	onion, thinly sliced
12 Ounces	onions, 1/4-inch dice
3 Medium	onions, chopped
1-1/2 Pounds	onions, chopped
2 Large	onions, cut into narrow wedges
1-1/2 Cups	onions, finely chopped
3 Whole	onions, minced
1 Large	orange
3 Cups	orange juice
1/2 Cup	orange juice
6 Tablespoons	orange juice
1/4 Cup	orange marmalade
1/4 Teaspoon	orange zest
2 Teaspoons	orange zest
4 Medium	oranges, peeled and sectioned
1 Pound	orecchietta pasta
1 Teaspoon	oregano leaves
As needed	oregano sprigs, washed & dried
1/4 Teaspoon	oregano, fresh and minced
1 Cup	orzo, cooked according to package directions
1-1/2 Pounds	OVEN ROASTED TURKEY BREAST, cut into julienne strips
4 Pounds, 6 Ounces	OVEN ROASTED TURKEY BREAST, shaved
3 Pounds	OVEN ROASTED TURKEY BREAST, thickly sliced
4 Ounces	OVEN ROASTED TURKEY BREAST, thinly sliced
5 Ounces	OVEN ROASTED TURKEY BREAST, thinly sliced
1-1/2 Pounds	OVEN ROASTED TURKEY BREAST, thinly sliced
3 Ounces	OVEN ROASTED TURKEY, sliced thin
1 Small	oven-dried tomato
1-10-Ounce	package frozen spinach, well drained
1/4 Cup	packed brown sugar
1 Cup	panko bread crumbs
3 Medium	papayas, seeded and diced
3 Ounces	paprika
1/2 Teaspoon	paprika
As needed	paprika
As needed	Parmesan cheese, freshly grated
1/4 Cup	Parmesan cheese, freshly grated
4 Cups	Parmesan cheese, freshly grated
1/4 Cup	Parmesan cheese, grated
1/2 Cup	Parmesan cheese, grated
2 Tablespoons	Parmesan cheese, grated
1/3 Cup	Parmesan cheese, shredded
As needed	parsley, chopped
2 Tablespoons	parsley, chopped
1 Bunch	parsley, washed and dried
4 Slices (1 ounce each)	part-skim Monterey Jack cheese
As needed	pasta cooking water
	Pastry for 2-crust 9-inch pie
1/3 Cup	peanut oil
5-6 Gallons	peanut oil
As needed	peanut oil
5 Gallons	peanut oil
4 to 5 Gallons	peanut oil, See Note
3/4 Cup	pearl barley
1-1/2 Cups	pecan halves, toasted and chopped
1 Cup	pecans, toasted
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
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
To Taste	pepper
1 cup	Pepper Jack cheese, grated
1 Ounce	pepper jack cheese, thinly sliced
1/4 Teaspoon	pepper, freshly ground
1/4 Cup	pesto sauce
1 Tablespoon	pesto sauce
48 Sheets	phyllo dough
25 sheets	phyllo pastry
12 Ounces	pickled ginger, made into 36 rosettes
As Needed	pickled ginger, sliced
As needed	pickles and peppers
As needed	pine nuts
3 Tablespoons	pine nuts, toasted
2/3 Cup	pine nuts, toasted & chopped
1/3 Cup	pineapple preserves
20 10-inch Pieces	pita bread
1/4 Cup	pitted and chopped black olives
6 Ounces	pitted black olives, drained
6 Each	pitted black olives, sliced
1 Pound	pitted ripe olives, sliced and drained
1/4 Cup	plain dry bread crumbs
4 Fresh	plum tomatoes, peeled and diced
4 Large	plum tomatoes, seeded and diced
1/2 Cup	poblano pepper, roasted and thinly sliced
1 Teaspoon	Pommery mustard
1 Cup	porcini mushrooms, cleaned and coarsely chopped
1/2 Pound	pork ribs
1/4 Cup	port wine
2 Cups	port wine
2-1/2 Quarts	port wine
3-3/4 Cups	portabella mushrooms, small dice
4 3-1/2 Ounce	portabello mushrooms
8 Ounces	potato and eggplant threads, fried crisp
2 Cups	potato, large dice
2 Large	potatoes, baked
3 Cups	potatoes, peeled and diced
1-1/2 Teaspoons	poultry seasoning
1 Teaspoon	poultry seasoning
1 Teaspoon	poultry seasoning
1 Teaspoon	poultry seasonings
2-1/2 Cups	prepared basil pesto
4 Cups	prepared BBQ sauce
1/4 Cup	prepared chutney
1 Tablespoon	prepared cilantro pesto
1/4 Cup	prepared coffee
1 Tablespoon	prepared cranberry horseradish mustard
1 Ounce	prepared honey mustard spread
2 Tablespoons	prepared mustard
1 (11-Inch)	prepared pizza crust* (See note below)
1/2 Cup	prepared tomatillo salsa
12 Ounces	Provolone cheese, shaved
1 Pound	Provolone cheese, sliced
1 Ounce	Provolone, thinly sliced
12 rounds (about 12-ounces)	puff pastry dough, thawed and rolled to fit ramekins
2	puff pastry shells, cooked
2 sheets	puff pastry, thawed
1-1/4 Pounds	PULLED TURKEY, 3/4-inch diced
8 Slices	pumpernickel bread
1-1/2 Cups	pure olive oil
1/3 Cup	quick cooking oats
3/4 Cup	quick-cooking oats, uncooked
40 Slices	raisin bread, toasted
1 Cup	raisins, chopped
1 Pound, 14 Ounces	ranch dressing, prepared
1 Medium	red bell pepper, seeded & cut into 1/4-inch strips
1 Medium	red bell pepper, seeded and cut into 1/4-inch strips
2 Cups	red bell pepper, seeded and diced
1/2 cup	red bell pepper, seeded and diced
1-1/2 Cups	red bell pepper, seeded and diced
1 Small	red bell pepper, seeded and diced
1/4 Cup	red bell pepper, seeded and minced
1 Cup	red bell pepper, seeded and small dice
4 Each	red bell pepper, sliced into 1/4-inch rings
3 Large	red bell peppers, seeded and chopped
3 Large	red bell peppers, seeded and cut into thin strips
2 Pounds	red bliss potatoes, 1/2 inch dice
1-1/4 Cups	Red Hot Sauce or harissa sauce
1 Medium	red jalapeńo pepper, sliced
1	Red jalapeno, sliced thin
2 Heads	red leaf lettuce
48 Leaves	red leaf lettuce
6	Red leaf lettuce leaves, washed and chilled
3 Thin slices	red onion
1 Cup	red onion, 1/4 inch dice
2-1/2 Cups	red onion, chopped
1	red onion, finely minced
1/2 Cup	red onion, julienned
1 Cup	red onion, sliced
1 Medium	red onion, sliced
1 Ounce	red onion, thinly sliced
2 Medium	red onions, julienne cut
2 Medium	red onions, julienned
32 Slices	red or black radish slices
2 Slices	red or green pepper
1 Pound, 4 Ounces	red or yellow bell pepper, seeded and cut into strips
1/2 Teaspoon	red pepper flakes
1 Tablespoon	red pepper flakes
1/2 Teaspoon	red pepper flakes
1/4 Teaspoon	red pepper flakes
1	red pepper, roasted, seeded and peeled
1/2 Cup	red pepper, roasted, well drained and 3/8" dice
1 Large	red pepper, seeded and cut into narrow strips
2 Medium	red peppers
2 Pounds	red potatoes, small dice
1 Large	red ripe tomato, sliced thin
6 Slices	red ripe tomatoes
3/4 Pound	red skinned new potatoes, quartered
4-1/2 Pounds	red skinned new potatoes, quartered
2 Medium	red sweet onions, sliced into eight, 1/4-inch thick rounds
1 Tablespoon	red wine vinegar
1/4 Cup	red wine vinegar
8 Ounces	red wine vinegar
2 Tablespoons	red wine vinegar
2 Slices	red-ripe tomato
1/4 Cup	reduced fat sour cream
16 Slices	reduced-calorie bread, cubed and dried
1 Tablespoon	reduced-calorie Italian salad dressing
1/4 Cup	reduced-calorie Ranch dressing
4 Slices	reduced-fat Monterey Jack cheese, (1 ounce each)
24	reduced-fat round cheese crackers
3 Tablespoons	reduced-sodium soy sauce
1/3 Cup	reduced-sodium soy sauce
1/2 Cup	reduced-sodium soy sauce
18 Sheets (8-inch rounds)	rice paper
2 Ounces	rice vinegar
1-1/8 Cups	rice vinegar or white vinegar
2 Teaspoons	rice wine vinegar
1 Cup	rice wine vinegar
1/4 Cup	rice wine vinegar
2 Ounces	RICH, DARK TURKEY STOCK, reduced
16 Ounces	Ricotta cheese
1 Cup	Ricotta cheese
1 Medium	ripe avocado, peeled and pitted
1	ripe avocado, peeled, sliced
6 Medium	ripe avocados, peeled and pitted
1-1/2 Pounds	ROASTED DARK TURKEY, skin removed & cut in 3/4-inch dice
2 Tablespoons	roasted garlic puree
1	roasted red pepper, seeded and julienned
As needed	roasted red peppers
1 7.5-ounce jar	roasted red peppers, strained
1/4 Cup	roasted sweet red peppers, sliced
4 Ounces	ROASTED TURKEY SLICES, sliced thin
3/4 Pound	ROASTED TURKEY, sliced thin
1	roasted yellow pepper, seeded and julienned
1	Roma tomato, seeded & cut into 1/4-inch cubes
1 Head	romaine, washed, trimmed & cut chiffonade
4-1/2 Pounds	root vegetables, roasted
1 Recipe	Rosemary Apple Salsa
1/4 Teaspoon	rosemary, fresh and minced
1 Pound	rotini, raw
2 Cups	Russet potato, peeled and medium dice
1-1/2 Teaspoon	saffron filaments
1 Gram	saffron threads
3 Cups	sage leaves, stemmed and washed
1/4 Teaspoon	sage, fresh and minced
1/2 Cup	sake
3 Ounces	salad greens, washed, drained and well chilled
1 Cup	salad oil
2 Quarts	salad oil
2 Tablespoons	salad oil
As needed	salsa
1/2 Cup	salsa
2-1/2 Cups	salsa, prepared medium/hot
2 Teaspoons	salt
1/2 Teaspoon	salt
1 Tablespoon	salt
2 teaspoons	salt
2 Teaspoons	salt
1-1/4 Tablespoons	salt
1/2 Teaspoon	salt
1/2 Teaspoon	salt
Pinch	salt
1/4 Teaspoon	salt
1/2 Teaspoon	salt
1/4 Teaspoon	salt
To Taste	salt
Pinch	salt
1/2 Teaspoon	salt
1-1/2 Teaspoons	salt
3/4 Teaspoon	salt
1/2 Teaspoon	salt
1 Teaspoon	salt
1 Tablespoon	salt
1/4 Teaspoon	salt
1/2 Teaspoon	salt
2 Teaspoons	salt
1/2 Teaspoon	salt
1/4 Teaspoon	salt
1 Teaspoon	salt
1 Teasponn	salt
1 Teaspoon	salt
1 Teaspoon	salt
1/8 Teaspoon	salt
1/2 Teaspoon	salt
1/2 Teaspoon	salt
3/4 Teaspoon	salt
1/2 Teaspoon	salt
2 Teaspoons	salt
1/2 Teaspoon	salt
1 Teaspoon	salt
1 Teaspoon	salt
2 Tablespoons	salt
To taste	salt
1/2 Teaspoon	salt
1/2 Teaspoon	salt
As needed	salt and black pepper
To Taste	salt and black pepper
To Taste	salt and freshly ground black pepper
As needed	salt and freshly ground black pepper
To taste	salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
As needed	salt and freshly ground black pepper
To taste	salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
To taste	salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
As needed	salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
To Taste	salt and freshly ground pepper
As needed	salt and freshly ground pepper
To Taste	salt and pepper
To Taste	salt and pepper
As needed	salt and pepper
To Taste	Salt and pepper
As needed	salt and pepper
To Taste	salt and pepper
To taste	salt and pepper
To Taste	salt and pepper
To Taste	salt and pepper
As needed	salt and pepper
To Taste	salt and white pepper
1-1/2 Teaspoon	salt, divided
1/3 Cup	salted butter
2 Tablespoons	salted butter, melted
1 6-inch	sandwich roll, split
2 Cups	Sauterne wine
3/4 Pound	savoy cabbage, shredded
4-1/2 Pounds	savoy cabbage, shredded
1 Pound	savoy cabbage, washed, cored & cut chiffonade
1 Each	scallion, finely chopped
2-1/2 Cups	scallions, chopped
3 Cups	scallions, cleaned and chopped
As needed	scallions, sliced
As needed	scallions, small dice
1 Cup	scallions, small dice
1-1/2 Teaspoons	sea salt
2 Tablespoons	sea salt
2 Tablespoons	sea salt
4 Teaspoons	sea salt
As needed	sea salt and cracked black pepper
4 (4-Ounce)	seasoned lean TURKEY BURGER PATTIES
1-1/2 Cups	seasoned mashed potatoes, warm
2 Each	seedless cucumbers, peeled and cut into 1/4-inch by 4-inch strips
1/4 Cup	seedless raspberry preserves
15 Jumbo	seedless red grapes, halved
10 Mini	sesame dinner rolls, split and warmed
1/4 Cup	sesame oil
1 Tablespoon	sesame oil
1 Tablespoon	sesame oil
1/3 Cup	sesame oil
1/3 Cup	sesame oil
4 Ounces	sesame oil
1/2 Teaspoon	sesame oil
1 Jumbo	sesame seed bun, split and toasted
3 Tablespoons	sesame seeds, toasted
1 tablespoon	sesame seeds, toasted, if desired
1 Each	shallot, minced
1/8 Ounce	shallot, minced
8 Medium	shallots
1 Teaspoon	shallots, minced
2	shallots, minced
8	shallots, peeled and minced
1-1/4 Pounds	sharp Cheddar cheese, sliced
1/3 Cup	shiitake mushrooms, cleaned and sliced
4 Cups	shiitake or crimini mushrooms, cleaned and sliced
2 Each	shitake mushrooms, sliced
8 ounces	shredded mixed Italian blend cheese, DIVIDED
1/2 Cup (2 ounces)	shredded Mozzarella cheese (about 2 ounces)
2 Cups	shredded Mozzarella cheese, DIVIDED
6 Cups	shredded Pepper Jack cheese
1/2 Cup	skim milk
1/4 Cup	sliced scallions
5	slices American cheese
8-12 thin	slices fully-cooked OVEN ROASTED TURKEY
4 (1-Ounce)	slices Pepper Jack cheese
2 Cups	small Spanish pimiento-stuffed green olives, drained
4 Pounds	small to medium whole button mushrooms, cleaned
4 Ounces	smoked Gouda cheese, cut in 1-ounce slices
1/2 Pound	smoked Gouda cheese, sliced into 1-ounce slices
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
3 Ounces	SMOKED TURKEY BREAST, julienne
1 Pound	SMOKED TURKEY BREAST, julienned
1-1/2 Pounds	SMOKED TURKEY BREAST, julienned
12 ounces	SMOKED TURKEY BREAST, shredded
2 Pounds	SMOKED TURKEY BREAST, sliced
5 Pounds	SMOKED TURKEY BREAST, sliced thin
2 Pounds	SMOKED TURKEY SAUSAGE, cut into 1/2-inch cubes
6 Pounds	SMOKED TURKEY SAUSAGE, herb flavored, blanched & sliced 1/2-inch thick
1 Pound	SMOKED TURKEY SAUSAGE, herb flavored, blanched & sliced 1/2-inch thick
2 Pounds	SMOKED TURKEY SAUSAGE, sliced thin
3 Cups	SMOKED TURKEY THIGH, shredded
8 cups	SMOKED TURKEY, medium dice
1/2 Pound	SMOKED TURKEY, sliced
4-1/2 Pounds	SMOKED TURKEY, thinly sliced
6 Ounces	smoky barbecue sauce, commercial
1/4 Cup	smooth peanut butter
2 Cups	smooth peanut butter
1/2 Cup	smooth peanut butter
1-1/4 Cups	sour cream
1-2/3 Cups	sour cream
1/2 Cup	sour cream
1 Cup	sour cream
As needed	sour cream
As needed	sour cream
4 24-inch	sourdough baguettes, sliced lengthwise
24 Slices	sourdough bread
12 Large	Southwestern flavored flour tortillas
2 Cups	soy
2 Cups	soy oil
1/4 Teaspoon	soy sauce
1 Cup	soy sauce
4 Ounces	soy sauce
2 Ounces	soy sauce
1 Teaspoon	soy sauce
1/3 Cup	soy sauce
1/3 Cup	soy sauce
1/2 Teaspoon	soy sauce
1/4 Cup	soy sauce
8 Pounds	spaghetti noodles, cooked & held for service
1	Spanish onion, coarse chop
1 Each	Spanish onion, cut in half and sliced
5 Medium	Spanish onions, fine dice
4 Tablespoons	spice blend (equal parts ground coriander, cumin, fennel seed)
1 Pound	SPICED TURKEY BREAST, diced
1/4 Cup	spicy taco sauce
3 Pounds	spinach leaves, coarse stems removed, washed and drained
10 Ounces	spinach leaves, washed and dried
2 Cups	spinach, chopped & lightly packed
2 Ounces	spinach, picked and washed
8 Ounces	spinach, sauteed, drained well & patted dry
1 Pound	spinach, stalks removed & coarsely chopped
4 Hawaiian sweet sandwich rolls or potato burger buns,	split and toasted
4-1/2 Pounds	spring salad mix or mesclun
As needed	sprouts
4	Squares rosemary focaccia, split
3	starfruit (carambola), diced
1 (8-Ounce) can	stewed tomatoes
1 Can (16 ounces)	stewed tomatoes, drained
3/4 Cup	strained poaching liquid
1-1/2 Cups	sugar
1 Teaspoon	sugar
1/4 teaspoon	sugar
1 Teaspoon	sugar
2 Tablespoons	sugar
1-1/2 Cups	sugar
2-1/2 Tablespoons	sugar
1/4 Cup	sugar
3 Cups	sugar
1/3 Cup	sugar
1 Tablespoon	sugar
1/2 Cup	sugar
2 Tablespoons	sugar
2 Tablespoons	sugar
1 Tablespoon	sugar
1 Tablespoon	sugar
30	sugar toasted walnut halves
2/3 Cup	sun-dried cherries
6 12-inch	sun-dried tomato tortillas
1/2 Cup	sun-dried tomatoes, minced
1-1/2 Cups	sun-dried tomatoes, reconstituted
1/2 Cup	sundried cranberries
2 Ounces	Sweet Marsala
3 Tablespoons	sweet bean sauce
4	sweet bell peppers, seeded and diced
3-1/2 Cups	sweet corn kernels
1/2 Cup	sweet Indonesian soy sauce with anise (kecap manis)
1/4 Cup	sweet onion, chopped
1	sweet onion, minced
1 Cup	sweet onion, thinly sliced
1/4 Cup	sweet onions, 1/4-inch dice
1/2 pound	sweet or spicy ITALIAN TURKEY SAUSAGE
2 Pounds	sweet potato fries, cooked
1 Pound	sweet potatoes, peeled and cut into 1-inch cubes
2 Pounds	sweetbreads, soaked in ice water overnight
1/4 Cup	sweetened flaked coconut
1/2 Cup	sweetened flaked coconut
1 Pound	Swiss chard, stalks removed & coarsely chopped
3 Slices	Swiss cheese
2 Teaspoons	Tabasco
1 Each	Tabasco hot pepper, seeded and rough chop
1 Teaspoon	tarragon leaves
1 Large	tart red apples, unpeeled, cored and sliced thin
4 to 5	Tender arugula leaves, well washed, dried and chilled
1/3 Cup	tequila
3 Cups	thinly sliced onions
As needed	thinly sliced red onion rings
1/4 Teaspoon	thyme, fresh and minced
1/4 Cup	toasted sesame oil
2-3 Slices	tomato
2 Cups	tomato juice
1 Pound	tomato paste
80 Slices	tomato, (about 14 tomatoes)
1/3 Cup	tomato, chopped
1 Large	tomato, seeded and chopped (about 1-1/3 Cups)
12 Large	tomatoes
1 Gallon	tomatoes with juices, chopped
10 to 12 Large	tomatoes, cut into 1/4- inch slices
1-1/2 Cups	tomatoes, peeled, seeded & chopped
3 Medium	tomatoes, seeded and diced
3	tomatoes, washed, cored, blanched, peeled, seeded & diced
32	Toothpicks, soaked in cold water for 15 minutes
4 Ounces	tortilla chips, finely crushed
3 Quarts	TURKEY STOCK
1 Pound	TURKEY BACON
36 Slices	TURKEY BACON, blanched
2 Ounces	TURKEY BACON, cooked and julienned
1 cup	TURKEY BACON, diced
3 Ounces	TURKEY BACON, diced
2 Pounds	TURKEY BACON, minced
1/4 Cup	TURKEY BASE
1 (4-6 pound)	TURKEY BREAST
3 Pounds- EP	TURKEY BREAST
1 Single Lobe	TURKEY BREAST
1 9-Pound	TURKEY BREAST
24	TURKEY BREAST CUTLETS
2 Pounds	TURKEY BREAST CUTLETS, CHOPS or TENDERLOIN
1 Pound	TURKEY BREAST CUTLETS, pounded to an even thickness
2 3-Ounce	TURKEY BREAST MEDALLIONS
1 7 1/2-pound	TURKEY BREAST OR 1 12 -pound WHOLE TURKEY
4 Pounds	TURKEY BREAST or TENDERLOINS
1 Pound	TURKEY BREAST or THIGHS, cut into cubes
2 Pounds	TURKEY BREAST ROAST
8 Ounces	TURKEY BREAST TENDERLOIN
2-1/2 Pounds	TURKEY BREAST, boneless, skinless, 1/2" thick bias cut
4 Pounds	TURKEY BREAST, cubed
8 Pounds	TURKEY BREAST, cut in 3/4-inch cubes
1 Pound	TURKEY BREAST, oil browned, pan roasted breast
1 10-Pound	TURKEY BREAST, skin on
2 Pounds	TURKEY BREAST, skinless
2 14-Ounce	TURKEY BREAST, skinless and boneless
1 Pound	TURKEY BREASTS
1 Cup	TURKEY BROTH
2 Quarts	TURKEY BROTH
1 to 1-1/2 Cups	TURKEY BROTH
2 Cups	TURKEY BROTH
1 Cup	TURKEY BROTH
1/2 Cup	TURKEY BROTH
2 Cups	TURKEY BROTH
2 Quarts	TURKEY BROTH
1/4 Cup	TURKEY BROTH
1 Cup	TURKEY BROTH
4 Cups	TURKEY BROTH and defatted pan juices, see note below
3 Cups	turkey broth or canned reduced-sodium chicken broth, heated
2-1/4 Quarts	TURKEY BROTH or low-sodium chicken broth
4 Cups	TURKEY BROTH or low-sodium chicken stock
1-1/2 Cups	TURKEY BROTH or reduced-sodium chicken bouillon
1/2 Cup	TURKEY BROTH, See Note
6 6 to 7-Ounce	TURKEY CHOPS or CUTLETS
4 Ounces	TURKEY CUTLET
3 Pounds	TURKEY CUTLETS, 4-ounces each
1 Pound	TURKEY CUTLETS, cut into 1/4-inch strips
2 Cups	turkey drippings
5 Ounces	TURKEY HAM, shaved and cut into 1/2-inch strips
1/2 Pound	TURKEY HAM, sliced
2	TURKEY LEGS
3 Quarts	TURKEY or low-sodium chicken broth
1 Cup	TURKEY or low-sodium chicken stock
6 6-Ounce	TURKEY PAILLARDS, pounded to an even thickness of 1/3-inch
1 Pound	TURKEY PASTRAMI, cut into 1/2-inch cubes
2-1/4 Pounds	TURKEY PASTRAMI, thinly sliced
1 4-Ounce	TURKEY PATTY, seasoned
4 Pounds, 11 Ounces	TURKEY SALAMI
1 Pound	TURKEY SALAMI, sliced
1 Pound	TURKEY SAUSAGE
4 6-Ounce	TURKEY STEAKS, Cut from the breast
20 Each (5 Pounds total)	TURKEY STEAKS, thawed
2 1/2 gallons	TURKEY STOCK
1-1/2 Quarts	TURKEY STOCK
3 Cups	TURKEY STOCK
2 Quarts	TURKEY STOCK
1 Quart	TURKEY STOCK
As needed	TURKEY STOCK
2 Quarts	TURKEY STOCK
2 Cups	TURKEY STOCK
1-2 Cups	TURKEY STOCK
1 Quart	TURKEY STOCK
2 Ounces	TURKEY STOCK
1 Quart	TURKEY STOCK
1 Gallon	TURKEY STOCK
2+ Cups	TURKEY STOCK
2 Cups	TURKEY STOCK
2-1/2 Cups	TURKEY STOCK or chicken stock
3 Quarts	TURKEY STOCK or low-sodium poultry stock
1/2 Cup	TURKEY STOCK, cold
3/4 Gallon	TURKEY STOCK, skimmed
36 3 to 4 Ounce	TURKEY TENDERLOIN MEDALLIONS, pounded to an even thickness
8 Ounces	TURKEY TENDERLOINS
6 10-Ounce	TURKEY TENDERLOINS
24	TURKEY TENDERLOINS
1 Pound	TURKEY TENDERLOINS
1/2 Pound	TURKEY TENDERLOINS
1 pound	TURKEY TENDERLOINS, butterflied
2 Each (3/4 pound each)	TURKEY TENDERLOINS, cut into 1/2-inch pieces
1 Pound	TURKEY TENDERLOINS, cut into 1/4-inch strips
1 Pound	TURKEY TENDERLOINS, cut into 3/4-inch medallions
4 Pounds	TURKEY THIGH OR DRUMSTICK, cubed
2 Large	TURKEY THIGHS, cut in half with a band saw
2-1/4 Pounds	TURKEY THIGHS, skin and bones removed
2 Pounds	TURKEY THIGHS, skin removed
2 (8 to 10-Ounce)	TURKEY THIGHS, skinless and boneless
3 Pounds	TURKEY, skin removed and cut into bite-size strips
2 Medium	turnips, peeled and small dice
4-1/2 Cups	udon noodles
2-1/2 Cups	unbleached all-purpose flour
3 Pounds	UNCOOKED TURKEY BREAST, cut into 12-inch cubes
3/4 Cup	unsalted butter
3 Tablespoons	unsalted butter
1/2 Cup	unsalted butter
As needed	unsalted butter
1 Pound	unsalted butter
1/4 Cup	unsalted butter
1/2 Cup	unsalted butter
1 Cup	unsalted butter
3 Tablespoons	unsalted butter
As needed	unsalted butter
2 Tablespoons	unsalted butter
As needed	unsalted butter
1 Tablespoon	unsalted butter
2 Tablespoons	unsalted butter
2 Ounces	unsalted butter
As needed	unsalted butter
1/4 Cup	unsalted butter
1 Tablespoon	unsalted butter, at room temperature
1/2 Pound	unsalted butter, chilled and cut into small pieces
1-1/2 Cups	unsalted butter, melted
6 Tablespoons	unsalted butter, melted
1 Cup	unsalted butter, melted
1/4 Cup	unsalted butter, softened
1/2 Cup	unsalted butter, softened to room temperature
As needed	unsalted melted butter
1-1/8 Cups	unsalted peanuts
2-2/3 Quarts	unsweetened coconut milk
1 Teaspoon	vanilla
	Vanilla ice cream
	Vegetable cooking spray
As needed	vegetable cooking spray
1/3 Cup	vegetable oil
2-3 Tablespoons	vegetable oil
2 Teaspoons	vegetable oil
1-1/2 Tablespoons	vegetable oil
2/3 Cup	vegetable oil
4 Ounces	vegetable oil
1/4 Cup	vegetable oil
2 Teaspoons	vegetable oil
1 Pint	vegetable oil
	vegetable spray
	Vegetable spray
2 Medium	Vidalia onions, small dice
1 (3-inch diameter)	vine-ripe tomato, peel, seeds & membrane removed, sliced 3/8" thick
1/2 Cup	Virginia salted peanuts, crushed
2 Slices	walnut bread
As Needed	wasabi radish, tube or jar
2-1/2 Cups	water
If Needed	water
2 Tablespoons	water
1/4 Cup	water
1 Cup	water
1 Quart	water
1/2 Cup	water chestnuts, finely chopped
1 Cup	water, cold
1 cup	water, lukewarm
1/2 Cup	watermelon radish, sliced thin into small matchsticks
1/2 Cup	white balsamic vinegar
2 Teaspoons	white ground pepper
4 Cups	white onion, diced
1 Small	white onion, medium dice
1 Small	white onion, minced
1-1/2 Cups	white pearl onions
2 Teaspoons	white pepper
1 Tablespoon + 1 Teaspoon	white pepper
1 Tablespoon	white pepper
1/2 Teaspoon	white pepper, ground
1 Tablespoon	white pepper, ground
2 Tablespoons	white sesame seeds
3/4 Cup	white sugar
2 Tablespoons	white wine vinegar
1/2 Cup	white wine vinegar
8 Ounces	white wine vinegar
1/2 Cup	whole milk Mozzarella cheese, shredded
1	whole (5-6 pound) TURKEY BREAST, BONE-IN, well chilled
2 Dried	whole ancho chili peppers
3/4 Cup	whole berry cranberry sauce
1/4 Cup	whole black peppercorns
20 Each	whole black peppercorns
1 Ounce	whole butter
2	whole chipotle peppers
12	whole cloves
1/2 Ounce	whole coriander seed
1/4 Cup	whole cranberry sauce
2 Tablespoons	whole cranberry sauce
3 Cups	whole cranberry sauce
2 Ounces	whole fennel seed
24 slices	whole grain bread, toasted and sliced
4 Cups	whole kernel corn
1 Quart	whole milk
3 Cups	whole milk
2 Cans (14-1/2 ounces each)	whole peeled tomatoes with juice, broken up with spoon
1 12-Pound	WHOLE TURKEY, fresh or frozen (thawed)
1 15-Pound	WHOLE TURKEY, fresh or frozen (thawed)
14 to 16 Pound	WHOLE TURKEY, fresh or frozen (thawed)
12-Pound	WHOLE TURKEY, fresh or thawed
1 (13-14 Pound)	WHOLE TURKEY, fresh or thawed if frozen
10 to 12 Pound	WHOLE TURKEY, non self-basting
1 (10 to12 Pound)	WHOLE TURKEY, non self-basting
2 12-Pound	WHOLE TURKEYS, rinsed and patted dry
2 Small cans	whole water chestnuts, drained well
20 Each	whole wheat pita
2 Slices	whole wheat sandwich bread
6-8 Ounces	wholegrain mustard with Irish whiskey
9	wide lasagna noodles, cooked and drained
4 cups	wild rice, cooked
1-1/2 Cups	Wisconsin jalapeno-jack cheese, shredded
8 Ounces	Wisconsin queso blanco cheese, crumbled
5	wood ear mushrooms
dash	Worcestershire
1/4 Cup	Worcestershire sauce
1 Tablespoon	Worcestershire sauce
1/4 Teaspoon	Worcestershire sauce
2 Teaspoons	Worcestershire sauce
1 Tablespoon	Worcestershire sauce
1 Medium	yellow bell pepper, seeded & cut into 1/4-inch strips
1 Medium	yellow bell pepper, seeded and cut into 1/4-inch strips
1/2 cup	yellow bell pepper, seeded and diced
1/3 Cup	yellow bell pepper, seeded and diced
1 Small	yellow bell pepper, seeded and diced
3 Large	yellow bell peppers, seeded and chopped
4 cups	yellow onion, diced
1/2 Pound	yellow onion, thinly sliced
3 Pounds	yellow onion, thinly sliced
5 medium	yellow onions, chopped
3 Pounds	yellow polenta
16 Slices	yellow squash, 3/8" thick
18 Pounds	Yukon potatoes, peeled
	zest of 2 oranges