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Shopping List
| 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 |
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