Amount	Ingredient
1 Tablespoon	all purpose flour
1 Cup	all purpose flour
1/2 Cup	all-purpose flour
1 Pound	arugula leaves, washed and dried
2 Cups	arugula, washed, dried, & chopped fine
1	bay leaf
5	Bay leaves
1 Teaspoon	bitter sweet smoked paprika
1 Teaspoon	black pepper
10	Black peppercorns
20 Extra-large	Bluepoint oysters, shucked
1 Cup	boiling water
1-1/2 pounds	BONELESS TURKEY BREAST, cut into 1-inch cubes
3 Pounds	BONELESS, SKINLESS TURKEY THIGHS, cut into 2-inch cubes
1/3 Cup	brandy
3 Tablespoons	butter
6 Tablespoons	butter, melted
1 pound	butternut squash (1 small), peeled and cut into 1/2-inch pieces
1 15-ounce	can chick peas, drained & rinsed
1 14 1/2-ounce	can reduced-sodium, fat-free chicken broth
3 Large	carrots, diced
2 medium	carrots, peeled and cut into 1/2-inch pieces
1/4 Teaspoon	cayenne pepper
4 Ribs	celery, diced
2 Ounces	Cheddar cheese, grated
2 Tablespoons	chimayo chili powder
As needed	cilantro
2 Tablespoons	cilantro, chopped
1/2 Cup	clover honey
2 Whole	cloves
1/3 Cup	cold water
4 Quarts	cold water
3 Cups	COOKED TURKEY, chopped
2 Tablespoons	cornstarch
6 servings	couscous
1 10-Ounce can	cream of chicken soup
2 Cups	demi-glace
1-1/2 Tablespoons	Dijon mustard
1 Teaspoon	dried oregano
1 teaspoon	dried rosemary
1/2 Teaspoon	dried rosemary, crushed
1 teaspoon	dried thyme
1/2 Cup	dry sherry
2 Ounces	dry white wine
2 Ounces	egg linguine, freshly cooked and drained
As Needed	egg noodles cooked and drained
4 Large	eggs, lightly beaten
1/4 Cup	extra-virgin olive oil
1 Ounce	extra-virgin olive oil
1/2 Cup	flour
3 Tablespoons	flour
1/4 Cup	fresh basil, chopped
3 Tablespoons	fresh parsley, chopped
2 Tablespoons	fresh parsley, minced
1 Tablespoon	fresh thyme
1/4 Teaspoon	freshly grated nutmeg
1/2 Teaspoon	freshly ground black pepper
1 Tablespoon	freshly squeezed lemon juice
1 Teaspoon	freshly squeezed lemon juice
10-Ounces	frozen chopped spinach, thawed, well drained and patted dry
1 Pound	fusilli
4 Cloves	garlic, chopped
2 teaspoons	garlic, minced
4 Cloves	garlic, peeled and crushed
2 Ounces	goat cheese
1/4 cup	golden raisins
7 Ounces	Gorgonzola
1 Cup	grated Mozzarella cheese
3 Cups	grated Mozzarella cheese
1/2 Cup	grated Parmesan cheese
1-1/2 Cups	grated Parmesan cheese
1	green bell pepper, seeded and julienned
1 Cup	green onions, sliced
1 large	green pepper, seeded and cut into 1-inch pieces
1/4 Teaspoon	ground black pepper
1 Teaspoon	ground cumin
1/4 Teaspoon	ground ginger
1/4 Cup	heavy cream
3 Cups	heavy whipping cream
1 Quart	hot water
1 3 1/2-ounce	jar capers, drained & rinsed
12	kalamata olives, pitted
1 Teaspoon	Kosher salt
1-1/4 Cups	kosher salt
To Taste	kosher salt and freshly ground black pepper
4-1/2 Teaspoons	kosher salt, divided
1	large bay leaf
1	leek, white section only, well rinsed & cut into 2-inch strips
4 Strips	lemon zest
1 large	lemon, thinly sliced
2	lemons, cut into wedges
1/4 Cup	Madeira wine
2 Tablespoons	maple syrup
1 Cup	maple syrup
2 Tablespoons	masa harina
1 Tablespoon + 1 Teaspoon	Mexican oregano, divided
1/2 Cup	milk
1 Cup	minced onions
1 Tablespoon	olive oil
As needed	olive oil
3 Ounces	olive oil
2 tablespoons	olive oil
1 Tablespoon	olive oil
3/4 Cup	olive oil, divided
1 large	onion, chopped
1 Medium	onion, thinly sliced
1 4-ounce	package Feta cheese, crumbled
1 Cup	Parmesan, grated and divided
2 Tablespoons	parsley, chopped
1 Teaspoon	parsley, chopped
1	pear, peeled, cored & cut lengthwise into 6 wedges
6	pears, peeled, cored, & diced small
1/4 teaspoon	pepper
As needed	pine nuts
3 Tablespoons	pine nuts, toasted
1/2 Cup	poblano pepper, roasted and thinly sliced
1/4 Cup	prepared coffee
6 Slices	Prosciutto, thinly sliced and trimmed of outer fat
1	red bell pepper, seeded and julienned
2 Cups	red cabbage, shredded
10 Ounces	red currant jelly
1 Cup	red onion, sliced
1/4 Teaspoon	red pepper flakes
2 tablespoons	red wine vinegar
1 Cup	Ricotta cheese
2 Tablespoons	roasted garlic puree
3	Roma tomatoes, cut into quarters
1/2 Cup	Romano, grated
10 Ounces	ruby port wine
2 Cups	Russet potato, peeled and medium dice
1/2 Teaspoon	saffron threads, chopped
1/8 Teaspoon	salt
1/4 Teaspoon	salt
1/2 teaspoon	salt
To Taste	salt & freshly ground black pepper
To Taste	salt and white pepper
1-1/2 Cups	seasoned mashed potatoes, warm
4 Medium	shallots, chopped
3 Cups	SMOKED TURKEY THIGH, shredded
3 Ounces	sour cream
1/2 Cup	sour cream
2 Ounces	spinach linguine, freshly cooked and drained
1	sweet onion, sliced thin
2 Ounces	Swiss cheese, grated
1/2 Cup	tomato, chopped
2 Cups	tomatoes, seeded and diced small
1/2 teaspoon	tumeric
3 Ounces	TURKEY BACON
6 3-Ounce	TURKEY BREAST TENDERLOINS, pounded thin to 8.5" x 5.5"
6 Ounces	TURKEY BREAST, julienned
2 Cups	turkey drippings
1-2 Cups	TURKEY STOCK
3 Ounces	TURKEY STOCK
2 Cups	TURKEY STOCK
3 Cups	TURKEY STOCK
1 Quart	TURKEY STOCK
1/2 Cup	TURKEY STOCK, cold
4 Pounds	TURKEY TENDERLOINS
3 Tablespoons + 1 Teaspoon	unsalted butter
4 Teaspoons	unsalted butter
3 Ounces (solid weight)	unsalted butter
1 Tablespoon	unsalted butter
1/2 Pound	unsalted butter
1 Quart	vegetable oil
1 Pinch	white pepper
12-Pound	WHOLE TURKEY, fresh or thawed
9	wide lasagna noodles, cooked and drained
4 Ounces	wild mushrooms, cleaned and sliced
1-1/2 Cups	yellow cornmeal
3 Medium	yellow onions, diced
2 Medium	yellow squash, halved lengthwise and sliced
1 large	zucchini, cut into 1/2-inch pieces
2 Medium	zucchini, halved lengthwise and sliced