Amount	Ingredient
1/2 Pound	aged Wisconsin cheddar cheese, shredded
2 Pounds	all purpose flour
2 Tablespoons	all-purpose flour
1 Cup	amber beer
2 Ounces	baking powder
2 Tablespoons	balsamic vinegar
2 Tablespoons	brown sugar
2 Tablespoons	butter
1-1/2 Pounds	buttermilk
9 Pounds	button mushrooms, cleaned and sliced
4 Ounces	California ripe olives, whole, pitted, drained
1 Cup	carrots, julienned
2	carrots, peeled and diced
1	celery stalk, diced
2 Tablespoons	chili powder
2 Tablespoons	chili powder
2 Tablespoons	chopped dill
2 Tablespoons	cider vinegar
1/4 Teaspoon	coarsely ground black pepper
2 Cups	COOKED TURKEY, chopped
7	cucumbers, medium, peeled, seeded, and chopped
2 Tablespoons	cumin powder
2 Teaspoons	Dijon mustard
1/2 Teaspoon	dried thyme
6 Quarts	dry white wine
2 Each	eggs, beaten
As needed	extra-virgin olive oil
4 Ounces	fettuccine
2 Tablespoons	fresh basil, chopped
1/4 Cup	fresh cilantro, chopped
Pinch	fresh garlic, minced
1 Teaspoon	fresh gingerroot, peeled and grated
As needed	fresh herbs
As needed	fresh herbs for garnish
1/4 Cup	fresh lemon juice
1 Tablespoon	fresh oregano, chopped
1 Cup	fresh parsley, stemmed and chopped
1 Cup	fresh rosemary, stemmed and chopped
1 Tablespoon	fresh thyme, chopped
1 Cup	fresh thyme, stemmed and chopped
Pinch	freshly grated nutmeg
Pinch	freshly ground black pepper
2 Tablespoons	freshly squeezed lemon juice
3/4 Cup	frozen corn
1-1/2 Tablespoons	garlic paste
1/3 Cup	garlic, sliced
1-1/2 Tablespoons	ginger paste
2 Each	Granny Smith apples, peeled and shredded
2 Cups	green cabbage, finely shredded
1/4 Cup	heavy cream
7	jalapenos, seeded and minced
1/4 Cup	ketchup
1/2 Teaspoon	kosher salt
Pinch	kosher salt
1 Tablespoon	light brown sugar, packed
1 Teaspoon	low sodium soy sauce
1/2 Cup	Marsala wine
1/2 Cup	mayonnaise
1/2 Pound	MESQUITE SMOKED TURKEY BREAST, deli sliced
1/4 Cup	oil
1 Teaspoon	olive oil
1/4 Cup	olive oil
9 Pounds	oyster mushrooms, cleaned and sliced
As needed	Parmesan cheese, freshly grated
3 Ounces	Parmesan cheese, freshly grated
As needed	Parmesan cheese, grated
To Taste	pepper
To Taste	pepper
3 Pounds	plain yogurt
1	potato, peeled and diced
3/4 Pound	red skinned new potatoes, quartered
2 Teaspoons	rice wine vinegar
1/2 Ounce	salt
To Taste	salt
To Taste	salt
To Taste	salt
To taste	salt and freshly ground black pepper
To Taste	salt and pepper
To Taste	salt and white pepper
3/4 Pound	savoy cabbage, shredded
1 Tablespoon	shallots, chopped
9 Pounds	shiitake mushrooms, cleaned and sliced
1 Pound	shortening
1	small onion, diced
1 Pound	SMOKED TURKEY SAUSAGE, herb flavored, blanched & sliced 1/2-inch thick
1/4 Cup	strong coffee
2 Ounces	sugar
1/2 Ounce	sun-dried tomatoes
1/4 Cup	toasted sesame oil
7	tomatoes, medium, seeded and chopped
32	Toothpicks, soaked in cold water for 15 minutes
As needed	truffle oil
2 Tablespoons	truffle oil
25 8 Ounces each	TURKEY BONE-IN CHOP
12 (4 ounces each)	TURKEY BREAST CUTLETS
42 Pounds	TURKEY COMBO ROAST, cooked and sliced 1-inch thick
3 Cups	TURKEY STOCK
6 Ounces	TURKEY TENDERLOIN
1 Teaspoon	unsalted butter
6 Pounds	unsalted butter
1-1/2 Cups	vegetable oil
2 Small cans	whole water chestnuts, drained well
4 Ounces	wild mushrooms, sliced
1/2 Pound	yellow onion, thinly sliced