Amount	Ingredient
3-1/3 Cups	2% milk
2 Slices	7-grain bread, toasted, stacked and cut in 1/2-inch croutons
2 1-pound	acorn squash
1/2 Pound	aged Wisconsin cheddar cheese, shredded
1 Ounce	Alaskan king crabmeat
10 Ounces	alfalfa sprouts, washed and dried
1/3 Cup	all purpose flour
2 Pounds	all purpose flour
1-3/4 Cup	all purpose flour
1 Pound	all-purpose flour
1/2 Cup	all-purpose flour
1/2 Cup	all-purpose flour
1/4 Cup	all-purpose flour
1/3 Cup	all-purpose flour
2 Tablespoons	all-purpose flour
1/3 Cup	all-purpose flour
12 Ounces	all-purpose flour
2 Teaspoons	allspice berries
1/2 Teaspoon	almond extract
1/2 Cup	Amaretto
1 Quart	amber beer
1-1/2 Quarts	amber beer
1 Cup	amber beer
2 Pounds	American cheese loaf, cubed
2 Pounds	andouille sausage
1/8 Teaspoon	anise seed, crushed
2 Cups	apple cider
1/2 Cup	apple cider
2 Cups	apple cider
1/2 Cup	apple cider vinegar
1 Ounce	apple cider vinegar
1/4 Cup	apple jelly
1 Pound	applewood smoked bacon (cooked and well drained)
16 Slices	applewood smoked bacon, grilled
1 Cup	Arborio rice
1-1/2 Pounds	artichoke hearts, quartered (well drained)
2 Pounds	artichokes, cooked
2 Quarts	arugula leaves, washed and dried
4 Cups	arugula leaves, washed, drained and chilled
1 Pound	asparagus spears
3 Pounds	asparagus spears, medium chop
4 Medium	asparagus spears, steamed, shocked & cut into pieces
1 Pound	asparagus, peeled, blanched, cut into 1-inch pieces
1 Pound	assorted fresh mushrooms, cleaned & sliced (shiitake, crimini, or button)
1 Small	avocado, peeled and cut into 8 lengthwise slices
1 Large	avocado, peeled, seeded and diced
5 Each	avocado, sliced into 16 wedges each
2 Medium	avocados, peeled and diced
1-1/2 Pounds	avocados, sliced
3 Small heads	baby bok choy quartered
1-1/2 Quarts	baby spinach leaves, cleaned and chilled
1 Ounce	baby spinach leaves, washed, drained and chilled
2 Cups	baby spinach leaves, washed, dried, chilled and torn
1 (10-Ounce)	bag fresh spinach leaves, washed, drained & stems removed
16 (8-inch)	baguettes
1 9-Inch	baked pie shell
2 Ounces	baking powder
1/2 Teaspoon	baking powder
1 Tablespoon	balsamic vinegar
3 Tablespoons	balsamic vinegar
1/4 Cup	balsamic vinegar
1 Ounce	balsamic vinegar
1 to 2 Tablespoons	balsamic vinegar
2 Tablespoons	balsamic vinegar
2 Medium	bananas, sliced
5 Large	basil leaves, chopped
2 cups	basmati rice
2 Each	bay leaf
4	Bay leaves
2	Bay leaves
2	bay leaves
2	bay leaves
2 Each	bay leaves
2 Medium	bay leaves
3 Medium	bay leaves
2 Teaspoons	bay leaves, ground
1 Ounce	BBQ Coffee Glaze
3 Ounces	bearnaise sauce
12-24 Ounces	beer
2 Cups	bell pepper, chopped
1 Medium	bell pepper, seeds removed and chopped
1/3 Cup	bias cut green onions
1 (15-ounce) Can	black beans
1 Can (16 ounces)	black beans, drained
1 14-Oz. Can	black beans, drained and rinsed
1 Can (15 ounces)	black beans, rinsed and drained
1 Can (15 ounces)	black beans, rinsed and well drained
1 Cup Medium	black olives, pitted and sliced
6 Ounces	black olives, pitted and well drained
1 Can (4 ounces) sliced	black olives, well drained
1/2 Teaspoon	black pepper
1-1/4 Tablespoons	black pepper
1/4 Teaspoon	black pepper
1 Teaspoon	black pepper
3 Tablespoons	black pepper
1/2 Teaspoon	black pepper
1 Teaspoon	black pepper
1 Teaspoon	black pepper
1/4 Teaspoon	black pepper
1/2 Teaspoon	black pepper, coarse grind
1/2 Teaspoon	black pepper, coarsely ground
1 Teaspoon	black pepper, freshly ground
1/2 Teaspoon	black pepper, freshly ground
10	black peppercorns
2 Teaspoons	black peppercorns
2 Pounds	black ripe olives, sliced
20 Slices	black rye bread, lightly toasted
1/3 Cup	blackening seasoning mix
As needed	blanched julienne carrots
2/3 Cup	boiling water
10 Pounds	BONE-IN TURKEY BREAST
10 Pounds	BONE-IN TURKEY BREAST
12 16-Ounce	BONE-IN TURKEY THIGHS, skin-on
1 (2 pounds)	BONELESS SKINLESS TURKEY BREAST HALF
2 Pounds	BONELESS TURKEY BREAST ROAST
1-1/2 pounds	BONELESS TURKEY BREAST, cut into 1-inch cubes
1-1/2 Pounds	BONELESS TURKEY BREAST, cut into bite-sized pieces
4 Pounds	BONELESS TURKEY BREAST, thawed
1 Pound	BONELESS, SKINLESS TURKEY BREAST TENDERLOINS
1 Pound	BONELESS, SKINLESS TURKEY THIGHS, cut into 1-inch cubes
1/2 Cup	bottled honey-mustard dressing
3/4 Cup	bourbon
1 Ounce	bourbon
4 Pounds	brioche dough
2 Cups	broccoli florets
3 Pounds	broccoli florets, blanched
1 Pound	broccoli, stems and florets, cut into 1/2-inch pieces
2 Cups	brown sugar
3 Ounces	brown sugar
3 Tablespoons	brown sugar
1 Tablespoon	brown sugar
1 Teaspoon	brown sugar
2 Tablespoons	brown sugar
2 Tablespoons	brown sugar
2 Tablespoons	brown sugar
2 Tablespoons	brown sugar
2 Tablespoons	brown sugar
2 Pounds	Brussels sprouts, cut in half
16	burger buns, split
12 Ounces	butter
1 Tablespoon	butter
4 Tablespoons	butter
1 Teaspoon	butter
1/2 Ounce	butter
1 Tablespoon	butter
1/2 Pound	butter
2 Tablespoons	butter
1 Tablespoon	butter
1 Tablespoon	butter
8 Leaves	butter lettuce
As needed	butter lettuce leaves, washed, drained and chilled
3 Ounces	butter substitute for broiling
1 Tablespoon	butter, melted
3 Ounces	butter, melted
1-1/2 Pounds	buttermilk
1 pound	butternut squash (1 small), peeled and cut into 1/2-inch pieces
3 Pounds	butternut squash, peeled
1 Pound	butternut squash, peeled and cut into 1-inch cubes
1/2 Pound	button mushrooms, cleaned and halved
9 Pounds	button mushrooms, cleaned and sliced
8 Ounces	button mushrooms, cleaned and sliced
8 Large	button mushrooms, or 4 Portabello mushrooms
1/4 cup	Caesar salad dressing
As needed	Cajun spice blend
1 Quart	California ripe olives, halved
1-1/2 Pounds	California ripe olives, whole, pitted, drained
4 Ounces	California ripe olives, whole, pitted, drained
1 (19-Ounce)	can cannellini beans, drained and rinsed
1 15-ounce	can chick peas, drained & rinsed
1 (10-Ounce)	can creamed corn
1 (14-1/2-Ounce)	can diced tomatoes, undrained
1 (20-Ounce)	can pitted sour cherries
1 14 1/2-ounce	can reduced-sodium, fat-free chicken broth
1 (10-Ounce)	can whole corn
10 1/4-Ounce Slices	CANADIAN STYLE TURKEY HAM, cut in half
8 Ounces	canned chipotle peppers
3 Pounds	canned crushed tomatoes
1-1/2 Tablespoons	canned green chilies, diced
1 Quart	canned Italian plum tomatoes, crushed
1/4 Cup	canned mild jalapeno chile, chopped
1/4 Cup	canned sliced mushrooms, drained well
12 Ounces	canned sliced water chestnuts, well drained
8 Ounces	canned tomatoes, drained
1 Tablespoon	canola oil
1 Teaspoon	canola oil
1/4 Cup	canola oil
1 Tablespoon	canola oil
1/4 Cup	canola oil
1/4 Cup	canola oil
4 Tablespoons	canola oil
2 Tablespoons	canola oil
2 tablespoons	canola oil
1 Tablespoon	canola oil
1/4 Cup	canola oil
1 Teaspoon	canola oil
1/4 Cup	canola oil
2 Ounces	canola oil
1 Tablespoon	capers, drained
1/3 Cup	capers, drained
2 Tablespoons	caraway seeds
1 Cup	carrot, coarsely chopped
1 Medium	carrot, cut into 2X1/8-inch match sticks
1 Large	carrot, peeled and cut in 3 chunks
5	Carrots and scallions - cut in flower shapes
1-3/4 Pounds	carrots, 1/4-inch dice
6 ounces (or 3 cups)	carrots, cut into julienne strips
2 Large	carrots, diced
1 Cup	carrots, julienned
2 medium	carrots, peeled and cut into 1/2-inch pieces
8 Ounces	carrots, peeled and diced
2	carrots, peeled and diced
4 Cups	carrots, peeled and sliced
2 Cups	carrots, peeled and sliced thin
2 Medium	carrots, peeled and small dice
12 Ounces	carrots, peeled, cut into 1/4-x 1/4- x 1-inch pieces
2 Medium	carrots, peeled, cut into 2-inch pieces
1 Cup	carrots, shredded
4 Large	carrots, thickly sliced
1 Cup	cashews, roasted and salted
1 Cup	catsup
2 (12-inch) Squares	caul fat (lace fat)
4 Cups	cauliflower, cut into florets
1/2 Teaspoon	cayenne
1/4 Teaspoon	cayenne pepper
1/2 Tablespoon	cayenne pepper
1/4 Teaspoon	cayenne pepper
1 Tablespoon	cayenne pepper
1 Teaspoon	cayenne pepper
2 Teaspoons	cayenne pepper
1/4 Teaspoon	cayenne pepper
1/8 Teaspoon	cayenne pepper
1/8 Teaspoon	cayenne pepper
1/8 Teaspoon	cayenne pepper
Pinch	cayenne pepper
1/4 Teaspoon	cayenne pepper
1/8 to 1/4 Teaspoon	cayenne pepper
2	celery ribs, peeled, cut into 2-inch pieces
1-1/4 Teaspoon	celery seed, ground
1	celery stalk, diced
2-1/4 Pounds	celery, 1/4-inch dice
1 Cup	celery, chopped
1 Cup	celery, chopped
4 Cups	celery, chopped
7 Stalks	celery, chopped fine
1/2 Cup	celery, chopped fine
2 Cups	celery, cut in 1/4-inch slices
2 Stalks	celery, cut in half
1-1/2 Cups	celery, cut into 1-inch pieces
4 Cups	celery, diced
8 Ounces	celery, diced
4 Ribs	celery, diced
1 Cup	celery, diced
1/2 Head	celery, leaves removed and rough chop
7 Stalks	celery, medium chop
3 Cups	celery, medium dice
2 Stalks	celery, rough cut
1 Stalk	celery, thickly sliced
1 Cup	celery, trimmed and small dice
2 Thin slices	challah
4 Ounces	chanterelle mushrooms, cleaned and chopped
1/2 Cup	Chardonnay
1-1/2 Pounds	Cheddar cheese sauce
1 Cup	Cheddar cheese, grated
6 Ounces	Cheddar cheese, shredded
1 Cup	Cheddar cheese, shredded
4 Pounds	Cheddar cheese, shredded
2 Cups	Cheddar cheese, shredded
1 Cup	cheddar cheese, shredded
4 Ounces	Cheddarella or Cheddar cheese, diced
1 (9-Ounce) package	cheese-filled tortellini
6 to 8	Cherry tomatoes, halved
1 Can (15-1/2 ounces)	chestnuts, drained
1/2 Cup	chestnuts, oven toasted to a light brown
4 Ounces	chestnuts, peeled and chopped
4 Ounces	Chevre (soft goat cheese) OR substitute softened cream cheese
1 Teaspoon	chili powder
1 Teaspoon	chili powder
1/2 Teaspoon	chili powder
5 Tablespoons	chili powder
1 Tablespoon	chili powder
1/4 Cup	chili powder
1 Teaspoon	chili powder
1 Teaspoon	chili powder
3 Tablespoons	chili powder
2 Tablespoons	chili powder
1 Teaspoon	chili powder
1-1/2 Teaspoons	chili powder
2 Tablespoons	chili powder
2-1/4 Tablespoons	chili powder
1 Teaspoon	chili powder
1/2 Teaspoon	chili powder
12 Ounces	chili sauce
1 Teaspoon	Chinese 5-spice powder
8 Cups	Chinese cabbage, shredded
1/3 Cup	chipolte chile powder
	Chipotle Barbecue Sauce
1/8	chipotle pepper
2/3 Cup	chopped celery
1 Cup	chopped celery
As needed	chopped chives for garnish
2-1/2 Cups	chopped COOKED TURKEY
2 Tablespoons	chopped dill
3/4 Cup	chopped dill
1/3 Cup	chopped fresh cilantro
1/4 Cup	chopped fresh cilantro
1/2 cup	chopped fresh or frozen spinach
2 Tablespoons	chopped fresh parsley
1 Cup	chopped fresh parsley
1/2 Cup	chopped fresh parsley
1 Tablespoon	chopped fresh rosemary or thyme
1 Tablespoon	chopped garlic in oil
1 (4-Ounce) can	chopped green chilies
1 Can (4 ounces)	chopped green chilies
1 4-Ounce Can	chopped green chilies
2 Cups	chopped green onions
1/3 Cup	chopped green onions
4 Teaspoons	chopped green onions
1/2 Cup	chopped green onions
1/4 Cup	chopped green onions
1/2 Cup	chopped green pepper
1/3 Cup	chopped green pepper
1/2 Cup	chopped green peppers
1/4 Cup	chopped Italian parsley
2 Tablespoons	chopped mild pepper rings
1 Cup	chopped onion
1/2 Cup	chopped onion
2/3 Cup	chopped onion
2 Cups	chopped onion
2 Cups	chopped onions
2 Cups	chopped onions
2 Cups	chopped onions
1-1/3 Cups	chopped parsley
1/2 Cup	chopped pecans
1 Cup	chopped red bell pepper
1 Tablespoon	chopped red onion
1 Cup	chopped red skinned potatoes
1 Quart	chopped sweet onion
1/3 Cup	chopped tomato
2 Tablespoons	chopped tomatoes
1-1/2 Cups	chopped zucchini
12-Ounces	CHUNK SMOKED TURKEY BREAST, cut in thin strips
1 Cup	chunky salsa with chipotle
2 Tablespoons	cider vinegar
1/3 Cup	cider vinegar
1 Ounce	cider vinegar
2/3 Cup	cider vinegar
3 Tablespoons	cider vinegar
5	Cilantro sprigs
As needed	cilantro, washed, dried and chopped
1 Ounce	clarified butter
1/3+ Cup	clarified unsalted butter
1	Clove garlic, minced
2	cloves garlic, minced
3	Cloves garlic, minced
1/4 Teaspoon	coarse grind black pepper
1-1/4 Cups	coarse ground mustard, prepared
1/4 Teaspoon	coarsely ground black pepper
1-1/2 Teaspoon	coarsely ground black pepper
2 Tablespoons	coffee liqueur
2 tablespoon	cold unsalted butter, cut into bits
2 Cups	cold water
1/4 Cup	cold water
1 Cup	cold water
3 Quarts	cold water
1 Gallon	cold water
4 Cups	cold water
As needed	commercial barbecue salsa
3 Quarts	commercial grade mayonnaise, divided
1/2 Cup	commercial heavy-duty mayonnaise
2-1/2 Pounds	cooked and drained linguini
3-3/4 Cups	cooked artichoke hearts, coarsely chopped
4 #10 Cans	cooked black beans, drained
As needed	cooked hot jasmine rice
2-1/2 Quarts	cooked or canned pinto beans, rinsed and drained
16 Ounces	COOKED or OVEN ROASTED TURKEY BREAST, sliced thin
As needed	cooked rice
As needed	cooked rice
4 Cups	cooked rice
9-1/2 Pounds	COOKED TURKEY BREAST, cubed, 3/4 inch x 3/4 inch
1/2 Pound	COOKED TURKEY BREAST, cut into 1/2-inch julienne
1/4 Pound	COOKED TURKEY, chopped
3/4 Cup	COOKED TURKEY, chopped
2 Cups	COOKED TURKEY, chopped
4 Cups	COOKED TURKEY, chopped
1 Cup	COOKED TURKEY, chopped
2 Cups	COOKED TURKEY, cubed
2 Cups	COOKED TURKEY, cubed
12 Cups	COOKED TURKEY, cut in chunks* and held in the refrigerator
2 Cups	COOKED TURKEY, cut into 1/2-inch cubes
1 Pound	COOKED TURKEY, thinly sliced
16-Ounces	cooked white rice
4 Cups	cooked wild rice
Pinch	coriander
1/4 Teaspoon	coriander
1/2 Tablespoon	coriander powder
1/4 Tablespoon	coriander powder
2 Tablespoons	corn oil
12	Corn tortillas (6-inches in diameter)
1 Pound	corn tortillas, chopped in 1/2-inch cubes
1 Can (11 ounces)	corn with red and green peppers, well drained
1 Cup	corn, cut from cob
1 Can (8-3/4 ounces)	corn, drained
4 Cups	cornbread, crumbled
1 Cup	Cornichons (baby dill pickles)
1 Tablespoon	cornmeal
1 Tablespoon	cornstarch
1-1/2 Ounces	cornstarch
1 Tablespoon	cornstarch
1/4 Cup	cornstarch
1/4 Cup	cornstarch
2 Teaspoons	cornstarch
As needed	cornstarch slurry
6 servings	couscous
1 Teaspoon	cracked black pepper
1/2 Pound	CRACKED PEPPER TURKEY BREAST, sliced thin and minced
6 Ounces	Craisins
As needed	cranberry sourdough bread
1 Pound	crayfish tails
1 Cup	cream
1 Pound	cream cheese, room temperature
1 Package (8 ounces)	cream cheese, softened
1 Box (18.3 Ounce)	creamy portobello mushroom soup
1 Ounce	creamy ranch dressing
1 Cup	creme fraiche
1-1/2 Teaspoons	creole seasoning *
4-6 Slices	crisp cucumber
6	Croissants, split
1 Tablespoon	crunchy peanut butter
3/4 Cup	crushed baked tortilla chips
1-1/2 Teaspoons	crushed red pepper
To Taste	crushed red pepper flakes
1/4 Teaspoon	crushed red pepper flakes
1/2 Teaspoon	crushed red pepper flakes
7-1/2 Cups	crushed tomatoes
1 (28-Ounce) can	crushed tomatoes, DIVIDED
4 #10 Cans	crushed whole tomatoes
4 15-inch	Cuban bread loaves
1	cucumber, peeled, seeded and diced
1-1/2 Pounds	cucumber, small dice
7	cucumbers, medium, peeled, seeded, and chopped
1 Pound, 14 Ounces	cucumbers, thinly sliced
1/2 Teaspoon	cumin
1 Teaspoon	cumin
1/2 Teaspoon	cumin
2 Tablespoons	cumin powder
1 Teaspoon	cumin seeds, browned
1-1/2	cups bottled/prepared pasta sauce
2 Cups	currants
3/4 teaspoon	curry powder
3 Tablespoons	curry powder
1 Teaspoon	curry powder
1 Tablespoon	dark brown sugar
3 Tablespoons	dark sesame oil
1 Gallon	dark stout beer
20	date nut bread sandwiches, cut in strips
1 Tablespoon	dehydrated minced onion
1-1/2 Pounds	DELI or OVEN ROASTED TURKEY BREAST, sliced very thin
1 Pound	deli OVEN ROASTED TURKEY BREAST, sliced
1 Cup	diced celery
3 Cups	diced onions
8 Cups	diced sweet onions
1 (14.5-Ounce) can	diced tomatoes, drained
1/4 Cup	Dijon mustard
1 Teaspoon	Dijon mustard
1 Tablespoon	Dijon mustard
2 Tablespoons	Dijon mustard
1 Cup	Dijon mustard
1 Tablespoon	Dijon mustard
3/4 Cup	Dijon mustard
2 Tablespoons	Dijon mustard
1 Cup	Dijon mustard
2 Teaspoons	Dijon mustard
4 Teaspoons	Dijon mustard
1 Teaspoon	Dijon-style mustard
10 Ounces	dried apricots, soaked to soften
4 Teaspoons	dried basil
1 Tablespoon	dried basil
1 Tablespoon	dried basil, crumbled
8 Slices	dried bread, cubed
1/3 Cup	dried cherries
1 Teaspoon	dried cilantro
2 Tablespoons	dried coriander
1/2 Cup	dried cranberries
1-1/4 Cups	dried cranberries
2 Tablespoons	dried cumin
1-1/2 Teaspoons	dried herbes de Provence
1-1/2 Teaspoons	dried herbes de Provence
1 (1-Ounce) packet	dried Italian salad dressing mix
1 (0.7 ounce) package	dried Italian salad dressing mix
1/2 Teaspoon	dried Italian seasoning
1/4 Teaspoon	dried marjoram
1 Teaspoon	dried onion
1 Teaspoon	dried oregano
1/4 Teaspoon	dried oregano
1-1/2 Teaspoons	dried oregano
1/2 Teaspoon	dried oregano
1/2 Teaspoon	dried oregano
1 Teaspoon	dried oregano
1 Tablespoon	dried oregano
1/4 Teaspoon	dried oregano
2-1/2 Teaspoons	dried oregano
1/4 Teaspoon	dried oregano
1-1/2 Teaspoons	dried oregano
1-1/2 Tablespoons	dried oregano leaves
1/2 Teaspoon	dried oregano leaves
1/2 to 1 Teaspoon	dried oregano leaves
2 Teaspoons	dried oregano, crumbled
1/4 Teaspoon	dried parsley
1/4 Teaspoon	dried red pepper flakes
1/4 to 1/2 Teaspoon	dried red pepper flakes
1 teaspoon	dried rosemary
1/3 Cup	dried sage
1/2 Teaspoon	dried sage
1/2 Teaspoon	dried sage
1/2 Teaspoon	dried sage
1-1/4 Teaspoons	dried sage leaves
1-1/4 Teaspoons	dried sage leaves
1-1/4 Teaspoons	dried sage leaves
4 Teaspoons	dried tarragon
1/2 Teaspoon	dried thyme
1-1/2 Tablespoons	dried thyme
2 Teaspoons	dried thyme
1/4 Teaspoon	dried thyme
1/2 Teaspoon	dried thyme
1 Teaspoon	dried thyme
1/2 Teaspoon	dried thyme
1 teaspoon	dried thyme
1/2 Teaspoon	dried thyme
1/2 Teaspoon	dried thyme leaves
1/4 Teaspoon	dried thyme leaves
1-1/2 Teaspoons	dried thyme leaves
1/2 Teaspoon	dried thyme leaves
As needed	dry bread crumbs
1/2 Cup	dry bread crumbs
For garnish	dry cranberries
2 Teaspoons	dry lavender
1/4 Teaspoon	dry marjoram leaves
3/4 teaspoon	dry mustard
2 Teaspoons	dry mustard
1/4 Teaspoon	dry oregano leaves
4-1/2 Pounds	dry rigatoni
1/4 Teaspoon	dry rubbing sage
1/2 Cup	dry sherry
1/4 Cup	dry sherry
1/4 Teaspoon	dry tarragon
1/4 Teaspoon	dry thyme leaves
1/4 cup	dry white wine
1/4 Cup	dry white wine
1/2 Cup	dry white wine
6 Quarts	dry white wine
2 Cups	dry white wine
1/2 Cup	dry white wine
2 Ounces	dry white wine
1/4 Cup	dry white wine
1 Cup	dry white wine
4 Ounces	dry white wine
1 Cup	dry white wine (recommended: Virginia Chardonnay)
1/4 Cup	dry white wine or sherry
1 Sprig	EACH fresh thyme, parsley and sage, minced
10 Ounces	egg noodles, dry
As needed	egg wash
As needed	egg wash
As needed	egg wash
As needed	egg wash
As needed	egg wash
4 Large	egg whites
1 Large	egg yolk
1 Large	egg, beaten
1 Large	egg, beaten
1 Large	egg, beaten with 1 teaspoon water
1 Large	egg, slightly beaten
1 Large	egg, slightly beaten
1	egg, slightly beaten
1 Large	eggplant
6 Pounds	eggplant, grilled and diced
8 Large	eggplants, peeled & cut into 1/2-inch cubes
3 Medium	eggplants, peeled and sliced thin
4 Large	eggs
3 Large	eggs
2 Large	eggs
4 Large	eggs
2 Large	eggs
2 Each	eggs, beaten
5 Medium	eggs, beaten
3 Large	eggs, beaten for egg wash
10	eggs, lightly beaten
4 Each	eggs, slightly beaten
1 Cup	English walnuts
4 Pounds	escarole
1 Can (12 ounces)	evaporated skim milk
1/3 Cup	extra virgin olive oil
1/2 Cup	extra virgin olive oil
1 Quart	extra virgin olive oil
1 Cup	extra virgin olive oil
3 Cups	extra virgin olive oil
3/4 Cup	extra virgin olive oil
1-1/2 Cups	extra virgin olive oil
1 pound	EXTRA-LEAN GROUND TURKEY
As needed	extra-virgin olive oil
8 (8-inch)	fat-free flour tortillas, warmed
1/4 Cup	fat-free sour cream
1/4 Teaspoon	fennel seed, crushed
1/2 Teaspoon	fennel seeds, crushed
1-1/2 Cups	Feta cheese, crumbled
3-3/4 Cups	Feta cheese, crumbled
1/2 Cup	Feta cheese, crumbled
4 Ounces	fettuccine
4 Ounces	fettuccine, cooked according to package directions
To Taste	file powder
2 Teaspoons	filé powder
1-1/2 Tablespoons	file powder
1 Cup	finely chopped carrot
1 Cup	finely chopped celery
2 Tablespoons	finely chopped crystallized ginger
1/2 Cup	finely chopped fresh mint
1 Cup	finely chopped onion
1 Cup	finely chopped scallions
1 teaspoon	finely grated fresh lemon zest
1 teaspoon	finely grated fresh orange zest
1/2 Teaspoon	finely grated lime zest
1/2 Cup	firmly packed brown sugar
16 Slices	flatbread
3 Tablespoons	flour
As needed	flour
1/2 Ounce	flour
As needed	flour
2 Tablespoons	flour
1/2 Cup	flour
1/2 Pound	flour
1/4 Cup	flour
1 to 2 Tablespoons	flour
1/2 Cup	flour
1/4 Cup	flour
2 Cups	flour
1 Cup	flour
1	French baguette (10 ounces), cut into 1-inch cubes
8 Slices	French bread, cut 3/4-inch thick
24 Pieces	French bread, cut into 5-inch chunks, split
2-1/2 Cups	French bread, day old and cut into 1/2-inch cubes
6 8-inch	French-style rolls, split lengthwise and lightly toasted
1 Pound + 3 Ounces	fresh 6x7 tomatoes, cut into wedges
1/2 Bunch	fresh basil
As needed	fresh basil for garnish
1/2 Cup	fresh basil leaves
2 Bunches	fresh basil leaves, washed and dried
3 Tablespoons	fresh basil, chiffonade
1/3 Cup	fresh basil, chiffonade
1/2 Cup	fresh basil, chopped
2 Tablespoons	fresh basil, chopped
3 Tablespoons	fresh basil, coarsely chopped
4-1/2 Cups	fresh bean sprouts
2 Cups	fresh bread crumbs
2/3 Cup	fresh bread crumbs
1 Cup	fresh bread crumbs
1/4 Pound	fresh button mushrooms, cleaned and sliced
1 Cup	fresh button mushrooms, sliced
1 Tablespoon	fresh chives, chopped
1 Tablespoon	fresh chives, minced
1/4 Cup	fresh chopped cilantro
1/4 Cup	fresh cilantro
1/4 Cup	fresh cilantro leaves, chopped
1/2 Cup	fresh cilantro, chopped
1/4 Cup	fresh cilantro, chopped
2 Tablespoons	fresh cilantro, chopped
1/4 Cup	fresh cilantro, chopped
3 Bunches	fresh cilantro, chopped
2 Tablespoons	fresh cilantro, chopped
1 Cup	fresh cilantro, chopped fine
1/2 Cup	fresh cilantro, chopped fine
2 Tablespoons	fresh cilantro, finely chopped
2 Bunches	fresh cilantro, stems removed
As needed	fresh coriander
1/2 Tablespoon	fresh coriander, chopped
1 Package (12 ounces)	fresh cranberries
2 Tablespoons	fresh dill, minced
1 Cup	fresh figs, stemmed and quartered
As needed	fresh fruit
12 Cloves	fresh garlic
2 Ounces	fresh garlic, chopped
Pinch	fresh garlic, minced
6 Cloves	fresh garlic, minced
3 Cloves	fresh garlic, minced
2 Tablespoons	fresh garlic, minced
2 Tablespoons	fresh garlic, minced
1 Clove	fresh garlic, minced
1 Tablespoon	fresh garlic, minced
1/4 Cup	fresh garlic, minced
2 Cloves	fresh garlic, minced
2 Cloves	fresh garlic, peeled
6-8 Cloves	fresh garlic, peeled
1/2 Cup	fresh garlic, peeled and cut into slivers
1 Cup	fresh garlic, peeled and cut into slivers
2 Cloves	fresh garlic, rough chop
2 tablespoons	fresh ginger root, peeled and grated
3 Tablespoons	fresh ginger, grated
1 Cup	fresh ginger, peeled and cut into slivers
1/2 Cup	fresh ginger, peeled and cut into slivers
1 Teaspoon	fresh ginger, peeled and minced
1 Teaspoon	fresh gingerroot, peeled and grated
2 Teaspoons	fresh gingerroot, peeled and grated
1/4 Ounce	fresh gingerroot, peeled and minced
1 Teaspoon	fresh gingerroot, peeled and minced
1/2 Ounce	fresh gingerroot, peeled and rough chop
As needed	fresh herbs
As needed	fresh herbs for garnish
2 Ounces	fresh jalapeńos, seeded and small dice
1 Pound	FRESH LEAN GROUND TURKEY
1 Tablespoon	fresh lemon juice
1-1/2 Tablespoons	fresh lemon juice
1/4 Cup	fresh lemon juice
1/2 Cup	fresh lemon juice
1/4 Cup	fresh lemon juice
2/3 Cup	fresh lemon juice
1/2 Cup	fresh lime juice
2 Tablespoons	fresh lime juice
1/4 Cup	fresh lime juice with pulp
1 Teaspoon	fresh minced garlic
3 Tablespoons	fresh mint, finely chopped
10 Ounces	fresh mushrooms, sliced thin
1 Pound	fresh or frozen artichoke hearts, slightly thawed
2 Cups	fresh or frozen peas
2 Tablespoons	fresh orange juice
1/8 Teaspoon	fresh oregano, chopped
1 Tablespoon	fresh oregano, chopped
1/3 Cup	fresh oregano, finely chopped
As needed	fresh parsley
1/4 Cup	fresh parsley, chopped
1/4 Cup	fresh parsley, chopped
1 Cup	fresh parsley, chopped
1/2 Cup	fresh parsley, chopped
1 Teaspoon	fresh parsley, chopped
3 Tablespoons	fresh parsley, chopped
1/4 Cup	fresh parsley, chopped
3 Tablespoons	fresh parsley, chopped
1-1/2 Cups	fresh parsley, chopped
1 Tablespoon	fresh parsley, chopped
3 Tablespoons	fresh parsley, chopped
1 Cup	fresh parsley, stemmed and chopped
2 Cups	fresh parsley, tightly packed
1 Pound	fresh pea pods
16 Slices	fresh pineapple
2 Quarts	fresh pineapple, peeled
3-3/4 Cups	fresh ripe tomatoes, seeded and small dice
As needed	fresh rosemary
2 Sprigs	fresh rosemary
As needed	fresh rosemary for garnish
1/2 Cup	fresh rosemary leaves, picked
1 Tablespoon	fresh rosemary, chopped
1/8 Teaspoon	fresh rosemary, chopped
1/4 Cup	fresh rosemary, crushed
1 Cup	fresh rosemary, stemmed and chopped
1/2 Bunch	fresh sage
2 Teaspoons	fresh sage leaves
As needed	fresh sage leaves, chopped
As needed	fresh sage sprigs
1/2 Teaspoon	fresh sage, chiffonade
2 Teaspoons	fresh sage, chopped
1 Bunch each	fresh sage, marjoram and thyme, divided
1 Cup	fresh seedless blackberries, washed and dried
6 Ounces	fresh spinach, thoroughly washed & roughly chopped
10 ounces	fresh spinach, washed, well drained & stems removed
2 Cups	fresh strawberries, washed and drained
1 Sprig	fresh tarragon
As needed	fresh tarragon for garnish
	fresh tarragon leaves for garnish
As needed	fresh tarragon sprigs
1 Tablespoon	fresh tarragon, chopped
1 Tablespoon	fresh tarragon, minced
1 Tablespoon	fresh thinly sliced basil
2 Tablespoons	fresh thyme
1 Teaspoon	fresh thyme
2 Tablespoons	fresh thyme
4 Sprigs	fresh thyme
As needed	fresh thyme
1 Tablespoon	fresh thyme leaves
2 Tablespoons	fresh thyme leaves
1 Tablespoon	fresh thyme, chopped
1/2 Tablespoon	fresh thyme, chopped
1 Tablespoon	fresh thyme, chopped
1/2 Cup	fresh thyme, picked
1 Cup	fresh thyme, stemmed and chopped
2 Slices	fresh tomato
1/2 Pound	FRESH TURKEY SAUSAGE
3 Pounds	fresh vegetables, steamed
2 Cups	fresh white bread crumbs
1/2 Cup	fresh white bread crumbs
3 Ounces (weight)	freshly chopped garlic
1 Pinch	freshly grated nutmeg
Pinch	freshly grated nutmeg
3/4 Teaspoon	freshly grated nutmeg
Pinch	freshly grated nutmeg
1/2 Teaspoon	freshly grated nutmeg
1 Teaspoon	freshly grated nutmeg
Pinch	freshly grated nutmeg
1/4 Teaspoon	freshly grated nutmeg
1/2 Teaspoon	freshly ground black pepper
1 Tablespoon	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
2 Teaspoons	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
Pinch	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
1 Tablespoon	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
5 Tablespoons	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
1/4 Teaspoon	freshly ground nutmeg
1/8 Teaspoon	freshly ground pepper
1 Tablespoon	freshly ground pepper
1-1/2 Teaspoons	freshly ground white pepper
1/2 Cup	freshly squeezed lemon juice
2 Teaspoons	freshly squeezed lemon juice
2 Tablespoons	freshly squeezed lemon juice
2 Tablespoons	freshly squeezed lemon juice
2 Tablespoons	freshly squeezed lemon juice
2 Tablespoons	freshly squeezed lemon juice
1/3 Cup	freshly squeezed lemon juice
To Taste	freshly squeezed lemon juice
2 Teaspoons	freshly squeezed lemon juice
1/4 Cup	freshly squeezed lime juice
3/4 Cup	freshly squeezed lime juice
1 Tablespoon	freshly squeezed lime juice
1/4 Cup	freshly squeezed lime juice
2 Tablespoons	freshly squeezed lime juice
2 Tablespoons	freshly squeezed lime juice
As needed	fried leeks
1/2 Cup	frozen carrot slices
3/4 Cup	frozen corn
1 Cup	frozen corn, thawed
1/2 Cup	frozen cut okra
1 Cup	frozen hash brown potatoes, defrosted
1/2 Cup	frozen lima beans
3 Pounds	frozen okra, sliced
1 Cup	frozen peas, thawed
4 (4-Ounce)	FROZEN TURKEY BURGERS, grill flavored preferred
1 Cup	frozen whole kernel corn
2 Packages (12 ounces)	frozen, unsweetened blueberries
5 Cups	FULLY COOKED SMOKED TURKEY BREAST, diced
1 Teaspoon	garam masala
4 Teaspoons	garam masala
1/4 Teaspoon	garam masala
2 Cloves	garlic
1 Large	garlic clove, minced
1 Cup	garlic cloves, peeled
As needed	garlic mashed potatoes
1-1/2 Tablespoons	garlic paste
3 Tablespoons	garlic powder
1/4 Cup	garlic powder
1 Teaspoon	garlic powder
1/4 Teaspoon	garlic powder
1/4 Teaspoon	garlic powder
1/2 Teaspoon	garlic powder
1 Teaspoon	garlic powder
1/4 Teaspoon	garlic powder
1/2 Teaspoon	garlic salt
2 Ounces	garlic, chopped
4 Cloves	garlic, chopped
2 Heads	garlic, cloves separated, unpeeled
1 Clove	garlic, crushed
3 Cloves	garlic, crushed
2 Cloves	garlic, finely chopped
1 Clove	garlic, minced
2 Cloves	garlic, minced
2 Cloves	garlic, minced
1 Clove	garlic, minced
2 Cloves	garlic, minced
1 Tablespoon	garlic, minced
2 Cloves	garlic, minced
4 Cloves	garlic, minced
4 Cloves	garlic, minced
1/2 Tablespoon	garlic, minced
1 Clove	garlic, minced
2 Tablespoons	garlic, minced
3 Cloves	garlic, minced
2 Cloves	garlic, minced
3 to 4 Cloves	garlic, minced
2 Cloves	garlic, minced
1 Large clove	garlic, minced
3 Tablespoons	garlic, minced
3 Tablespoons	garlic, minced
8 Cloves	garlic, minced
1/4 Ounce	garlic, minced
4 Cloves	garlic, minced
2 Cloves	garlic, minced
2 Cloves	garlic, minced
1 Large clove	garlic, minced
2 Cloves	garlic, minced
3 Cloves	garlic, minced
1/2 Cup	garlic, minced
2 teaspoons	garlic, minced
2 Cloves	garlic, minced
1 Clove	garlic, minced
2 Cloves	garlic, minced
1/3 Cup	garlic, sliced
10 Cloves	garlic, smashed
1-1/2 Tablespoons	ginger paste
1-1/2 Teaspoons	gingerroot, peeled and freshly grated
1-1/4 Pounds	goat cheese
1/2 cup	golden raisins
1/4 Pound	golden raisins
1/4 cup	golden raisins
5 Medium to Large	golden sweet pineapples
2 Ounces	Gorgonzola, crumbled
6 Tablespoons	grainy Dijon mustard
1 Cup	Granny Smith apple, peeled, cored & chopped fine
2-1/2 Pounds	Granny Smith apples, peeled & cored
2 Each	Granny Smith apples, peeled and shredded
1 Teaspoon	granulated garlic
2 Teaspoons	granulated onion
1 Tablespoon	granulated sugar
1/2 Cup	granulated sugar
2 Tablespoons	granulated sugar
1 Quart	grapefruit, peeled and sectioned
1-1/2 Teaspoons	grated lime peel/zest
1/2 Teaspoon	grated lime zest
1/2 Cup	grated Mozzarella cheese
1/2 Teaspoon	grated nutmeg
1 Tablespoon	grated orange peel
As needed	grated Parmesan cheese
1/4 Cup	grated Parmesan cheese
1/2 Cup	grated Parmesan cheese
1 Cup	grated Romano cheese
2 15.5 - Ounce Cans	great Northern beans, drained
2 Cups	green beans, cut into 1-inch pieces
1 Pound	green beans, ends trimmed
1/3 Pound	green beans, split lengthwise and lightly steamed
1 Each	green bell pepper, coarsely chopped
1 Medium	green bell pepper, seeded and chopped
8 Pounds	green bell pepper, seeded and cut in 1-inch dice
6 Cups	green bell pepper, seeded and diced
1 Large	green bell pepper, seeded and medium chop
10 Medium	green bell peppers, seeded & cut into 1/2-inch cubes
1-1/2 Pounds	green bell peppers, seeded and diced 1/2-inch pieces
2 Cups	green cabbage, finely shredded
4 Pounds	green cabbage, medium chop
As needed	green leaf lettuce, washed, drained and chilled
1/2 Cup	green onion, sliced thin
1 Cup	green onions, chopped
2	green onions, finely chopped
1 Bunch	green onions, julienned
10	green onions, sliced
3 Cups	green onions, sliced
2 Each	green onions, thinly sliced
2	green onions, thinly sliced
1/2 Cup	green pepper, cut into 1/2-inch cubes
1 Ounce	green pepper, seeded and chopped fine
1 large	green pepper, seeded and cut into 1-inch pieces
1 Large	green pepper, seeded and cut into narrow strips
1 Small	green pepper, seeded and diced
3 Large	green peppers, seeded and cut into 1/2-inch slices
2 Cups	GRILLED OR COOKED TURKEY, shredded
8 Ounces	grilled or roasted red peppers and onions
1/4 Teaspoon	ground allspice
1-1/2 Tablespoons	ground allspice
Pinch	ground allspice
1/2 Cup	ground black pepper
1/4 Teaspoon	ground cayenne
2 Cups	ground chili powder
1-1/2 Teaspoons	ground cinnamon
1/2 Teaspoon	ground cinnamon
2 Teaspoons	ground cinnamon
1 Teaspoon	ground cinnamon
1 Teaspoon	ground cinnamon
1/4 Teaspoon	ground cloves
1/2 Teaspoon	ground cloves
Pinch	ground cloves
2 Teaspoons	ground coriander
1 Teaspoon	ground coriander
1/2 Teaspoon	ground coriander
1 Teaspoon	ground cumin
1 Tablespoon	ground cumin
1 Teaspoon	ground cumin
2 Tablespoons	ground cumin
2 Teaspoons	ground cumin
1 Teaspoon	ground cumin
1 Teaspoon	ground cumin
1/2 teaspoon	ground cumin
4 Teaspoons	ground cumin
1 Teaspoon	ground cumin
2 Cups	ground cumin
1/2 Teaspoon	ground cumin
1 Teaspoon	ground cumin
2 Teaspoons	ground cumin
3/4 Teaspoon	ground cumin
4 Teaspoons	ground cumin
1/4 Teaspoon	ground ginger
1/4 Teaspoon	ground ginger
1/2 Teaspoon	ground ginger
Pinch	ground ginger
1/8 Teaspoon	ground ginger
1/2 Teaspoon	ground ginger
1/2 Teaspoon	ground ginger
1/4 Teaspoon	ground mace
Pinch	ground nutmeg
1/2 Teaspoon	ground paprika
1/3 Pound	ground pork
2 Teaspoons	ground red pepper
1 Tablespoon	ground sage
1/2 Teaspoon	ground sage
1/3 Cup	ground sage
4 Pounds	GROUND TURKEY
1-1/4 Pounds	GROUND TURKEY
3 Pounds	GROUND TURKEY
5 Pounds	GROUND TURKEY
7-1/2 Pounds	GROUND TURKEY
2 Pounds	GROUND TURKEY
6 Pounds	GROUND TURKEY
1-1/2 Pounds	GROUND TURKEY
1-1/4 Pounds	GROUND TURKEY
1-1/2 Pounds	GROUND TURKEY
4 Pounds	GROUND TURKEY
3 Pounds	GROUND TURKEY
1 Pound	GROUND TURKEY
1 Pound	GROUND TURKEY
5 Pounds	GROUND TURKEY
30 Pounds	GROUND TURKEY
1/3 Pound	GROUND TURKEY
4 Ounces	GROUND TURKEY
10 Pounds	GROUND TURKEY
1 Pound	GROUND TURKEY, cold
1 Pound	GROUND TURKEY, cold
1 Pound	GROUND TURKEY, cold
1-1/4 Pounds	GROUND TURKEY, extra lean
To taste	ground white pepper
As needed	guacamole
1 Pound	guacamole
6	hamburger buns, toasted
16 Thin slices	Havarti cheese
2 Cups	hazelnuts, toasted and chopped
1/4 Cup	heavy cream
1/2 Cup	heavy cream
1/2 Cup	heavy cream
1 Gallon	heavy cream
2 Cups	heavy cream
2-1/2 Cups	heavy cream
2 Tablespoons	heavy cream
2 Cups	heavy cream
2 Quarts	heavy cream
2 Cups	heavy mayonnaise
16 Slices	heirloom tomato slices
	HERB VINAIGRETTE
3/4 Cup	Herb Vinaigrette
	Herbed Cranberry Mayonnaise, Alternate Sauce
2 Teaspoons	herbes de Provence
3 Tablespoons	herbes de Provence
1/2 Cup	hoisin sauce
3/4 Cup	homemade or bottled hot sauce
1/3 Cup	honey
1 Teaspoon	honey
2 Tablespoons	honey
2 Teaspoons	honey
2 Tablespoons	honey
1 Tablespoon	honey
1/4 Cup	honey
2 Tablespoons	honey
1 Cup	honey
1 Cup	honey mustard
1/2 Cup	Honey Pineapple Chutney
3-3/4 Pounds	HONEY SMOKED TURKEY BREAST, cut into thick slices
2 Slices	honey wheat sandwich bread
16 12-inch	honey wheat tortilla shells
1-1/3 Cups	honey-roasted cashews
1/4 Cup	hot curry powder (mild or regular may also be used)
1 Pound	HOT ITALIAN TURKEY SAUSAGE LINKS, cut into 1/2-3/4-inch thick rounds
3 Pounds	HOT ITALIAN TURKEY SAUSAGE, cooked and crumbled into small pieces
1 Teaspoon	hot pepper sauce
To Taste	hot pepper sauce
2 Cups	hot, cooked Chinese noodles
6 Tablespoons	ice water
As needed	icy cold water
1-1/2 Pounds	Italian bread crumbs
1 Loaf	Italian bread, sliced
1 loaf (about 16 inches long)	Italian bread, sliced lengthwise in half
2 Tablespoons	Italian herb blend
1 (2-Ounce)	Italian Herb flatbread
6 Pounds	ITALIAN TURKEY SAUSAGE, cooked and sliced
1 Tablespoon	jalapeno chiles, finely diced
1 Medium	jalapeno pepper, seeded and diced
1	jalapeno pepper, seeded and minced
1/3	jalapeno pepper, seeded and minced
1 Tablespoon	jalapeno pepper, seeded and minced
5 Each	jalapeno peppers, coarsely chopped
1 Medium	jalapeńo, cut into 8 lengthwise slices
7	jalapenos, seeded and minced
1-1/2 Teaspoons	Jamaican jerk seasoning
1 3 1/2-ounce	jar capers, drained & rinsed
1 (2-Ounce)	jar pimentos, drained and chopped
1/2 Cup	jarred tomato sauce
1 Cup	jellied cranberry sauce
1/2 lime,	juiced
4 Medium	Kaiser buns
20 Each	kaiser roll, split horizontally
12 Each	Kaiser rolls
4	Kaiser rolls, split and toasted
12	kalamata olives, pitted
2 Ounces	ketchup
3/4 Cup	ketchup
1/4 Cup	ketchup
2 14-Oz. Cans	kidney beans, drained and rinsed
4 Large	kiwis, peeled and thinly sliced
1 Teaspoon	kosher salt
1/2 Teaspoon	kosher salt
2-1/4 Teaspoons	kosher salt
1 Tablespoon	kosher salt
1/2 Cup	kosher salt
1 Teaspoon	kosher salt
2 Teaspoons	kosher salt
Pinch	kosher salt
2 Teaspoons	kosher salt
1/2 Teaspoon	kosher salt
2 Tablespoons	Kosher salt
1 Tablespoon	kosher salt
1 Cup	kosher salt
1 Tablespoon	kosher salt
2 Tablespoons	Kosher salt
1 Tablespoon	kosher salt
5 Tablespoons	kosher salt
1/4 Teaspoon	kosher salt
1 Tablespoon	kosher salt
To taste	kosher salt
2 Teaspoons	kosher salt
5 Tablespoons	kosher salt
1/2 Teaspoon each	kosher salt and freshly ground black pepper
As needed	kosher salt and freshly ground black pepper
To Taste	kosher salt and freshly ground black pepper
To Taste	kosher salt and white pepper
2	large eggs
7	large eggs, Or substitute 14 oz. processed egg product
8	large flour tortillas
1	large green pepper, seeded and thinly sliced
4 ripe	large tomatoes, peeled, seeded and diced
6	Lasagna noodles
24 Each or 21 Ounces	lasagna noodles, dry
5 Bunches	leaf lettuce, washed and dried
20 Pieces	leaf lettuce, washed and dried
2 Ounces	leaf lettuce, washed, dried and chilled
6 Cups	leaf lettuce, washed, dried and chilled
12 Leaves	leaf lettuce, washed, dried and chilled
1 Leaves	leaf lettuce, washed, dried and chilled
4 to 8	leaves romaine lettuce, washed, drained and chilled
1 Tablespoon	lemon juice
3 Tablespoons	lemon juice
2 Teaspoons	lemon pepper seasonings
1/8 Teaspoon	lemon rind, grated
As needed	lemon wedges
	Lemon wedges for garnish
1 Tablespoon	lemon zest
1 Medium	lemon, juiced
1 large	lemon, thinly sliced
1	lemon, zested and juiced
1 Large	lemon, zested and juiced
1/2 Teaspoon	lemon-pepper seasoning
3 Large	lemons
2	lemons, cut into wedges
2 Medium	lemons, peeled
2	lettuce leaves, washed and dried
12 Ounces	lettuce leaves, washed and dried
4 Medium	lettuce leaves, washed, drained and chilled
3 Tablespoons	light brown sugar
2 Tablespoons	light brown sugar
1 Tablespoon	light brown sugar, packed
3 Tablespoons	light cream
4 Ounces	light cream cheese, softened
1 Quart	light or heavy cream
4 Ounces	lime juice
As needed	lime wedges
1	lime, cut in quarters
1 Large	lime, cut into slices
1 large	lime, zested and juiced
2 Large	limes
6 Large	limes
2 Large	limes
1 to 2	limes, cut into wedges
2	limes, cut into wedges
4 Medium	limes, peeled
2 Drops	liquid smoke
2 drops	liquid smoke
2 Drops	liquid smoke
1 (12 to 16 Ounces)	loaf focaccia
1 Pound	lobster meat, cooked
1 Teaspoon	low sodium soy sauce
1 Cup	low-sodium soy sauce
1 Can (8 ounces)	low-sodium stewed tomatoes, drained
1 can (10-1/2 ounces)	Mandarin orange slices, well drained
1 Can (10-1/2 ounces)	mandarin oranges, drained
1 tablespoon	mango chutney
As needed	mango puree
4 Cups	mango, peeled and cut into chunks
1	mango, peeled and small dice
1 Medium	mango, peeled, seed removed & diced
2 Medium	mangos, peeled and chopped
6	mangos, peeled and cut into 1-inch cubes
1-1/3 Cups	maple sugar
1/2 Cup	maple syrup
1 Cup	maple syrup
2 Tablespoons	maple syrup
24 Slices	marble rye bread
1/4 Cup	margarine
1 Tablespoon	margarine
3-1/2 Ounces	margarine
1 Tablespoon	margarine
1/2 Cup	margarine, melted
	MARINADE:
1 Jar (6 ounces)	marinated artichoke hearts, drained, halved; juice reserved
1/2 Cup	Marsala wine
1 Pound	Mascarpone cheese, room temperature
4 Pounds	mashed potatoes
3 Cups	mayonnaise
1-1/2 Cup	mayonnaise
1/2 Cup	mayonnaise
1 Tablespoon	mayonnaise
1/4 Cup	mayonnaise
1 Cup	mayonnaise
1-1/4 Cups	mayonnaise
1-1/4 Cups	mayonnaise
1 Quart	mayonnaise
1 Cup	mayonnaise
10 Ounces	mayonnaise
1/2 Cup	mayonnaise
1/2	medium red onion, thinly sliced
3	medium unpeeled tart red apples, such as Gala, cored and thinly sliced
As needed	Melinda's hot sauce
1-1/2 Cups	Merlot wine
12 Ounces	mesclun greens, washed in cold water, drained well
1/2 Pound	MESQUITE SMOKED TURKEY BREAST, deli sliced
1 Can (10 ounces)	mild enchilada sauce
1/4 Cup	milk
2 Tablespoons	milk
1 Cup	milk
2 Cups	minced celery
2 Tablespoons	minced fresh basil
1 Tablespoon	minced fresh cilantro
1/2 Tablespoon	minced fresh garlic
2 Teaspoons	minced fresh garlic
1/2 Tablespoon	minced fresh garlic
2 Teaspoons	minced fresh garlic
1 Teaspoon	minced fresh garlic
1 Teaspoon	minced fresh ginger root
1 Tablespoon	minced fresh mint
1/4 Cup	minced garlic
1 Teaspoon	minced garlic
2-1/2 Tablespoons	minced garlic
1 Clove	minced garlic
1/2 Teaspoon	minced garlic
1 Clove	minced garlic
1 teaspoon	minced garlic
1 Teaspoon	minced garlic
1/2 Teaspoon	minced garlic
1/4 Cup	minced green onion
2 Tablespoons	minced green onion
1/4 Cup	minced jalapeno pepper
1/4 Cup	minced oil-packed sun dried tomatoes, drained
3 Tablespoons	minced onion
1 Tablespoon	minced onion
1/4 Cup	minced red onion
1 Tablespoon	minced scallions
12 Ounces	mixed mushrooms, cleaned, stems removed and sliced
3 Cups	Monterey Jack cheese, shredded
1/2 Cup	Monterey Jack cheese, shredded
1 Pound, 4 Ounces	Monterey Jack cheese, sliced
1-1/4 Pounds	Monterey Jack cheese, sliced
8 Ounces	Mornay sauce, held warm for service
2 Pounds	mostaccioli, rigatoni or other medium pasta shape, uncooked
1/2 Cup	Mozzarella cheese, grated
12 Ounces	Mozzarella cheese, part skim, shredded
8 Ounces	Mozzarella cheese, part-skim, shredded
1-1/2 Pounds	Muenster cheese, sliced thin
8 Each	multi-grain rolls, split and lightly toasted
4 Teaspoons	mushroom base
1 Can (8 ounces)	mushroom stems and pieces, drained
1/2 Pound	mushrooms, cleaned and sliced
2-1/2 Pounds	mushrooms, fresh, sliced
2 Tablespoons	mustard
1/4 Cup	mustard seeds, coarsely ground
2 Ounces	Napa cabbage, thinly sliced
1 Medium	nectarine, pitted and diced
As needed	new potatoes, boiled
	Non-stick cooking spray
As needed	Non-stick vegetable cooking spray
	Non-stick vegetable spray
As needed	non-stick vegetable spray
16-Ounces	nonfat vanilla yogurt
1/4 Teaspoon	nutmeg, freshly grated
3 Tablespoons	oil
2 Teaspoons	oil
1/2 Cup	oil
1 Teaspoon	oil
1/4 Cup	oil
2 Tablespoons	oil, divided
4 Ounces	old fashioned biscuit gravy mix
1/3 Cup	olive oil
1 Teaspoon	olive oil
1 Tablespoon	olive oil
2 Teaspoons	olive oil
2 Teaspoons	olive oil
2 Tablespoons	olive oil
1/3 Cup	olive oil
2 teaspoons	olive oil
1 Teaspoon	olive oil
1/4 cup	olive oil
1 Tablespoon	olive oil
As needed	olive oil
1 Tablespoon	olive oil
2 Cups	olive oil
As needed	olive oil
3 Tablespoons	olive oil
As needed	olive oil
As needed	olive oil
2/3 Cup	olive oil
2 Tablespoons	olive oil
2 Tablespoons	olive oil
1/4 Cup	olive oil
1/2 Cup	olive oil
1 Cup	olive oil
2 to 3 Tablespoons	olive oil
As needed	olive oil
1 Tablespoon	olive oil
1-1/2 Ounces	olive oil
3 Tablespoons	olive oil
1/4 Cup	olive oil
As needed	olive oil
1 Tablespoon	olive oil
2 Tablespoons	olive oil
1/2 Tablespoon	olive oil
1-1/2 Teaspoons	olive oil
As needed	olive oil
2 Tablespoon	olive oil
1 Tablespoon	olive oil
2 Teaspoons	olive oil
2 Tablespoons	olive oil
2 Teaspoons	olive oil
2/3 Cup	olive oil
2 tablespoons	olive oil
1 Tablespoon	olive oil
1 Ounce	olive oil
2 Teaspoons	olive oil
2 Tablespoons	olive oil
As needed	olive oil
2 Cups	olive oil
1-Ounce	olive oil
2 Tablespoons	olive oil
As needed	olive oil cooking spray
1/4 Cup	olive oil, DIVIDED
1-1/2 Tablespoons	olive oil, DIVIDED
1 Tablespoon	olive oil, divided
2 Tablespoons	olive oil, divided
2 Tablespoons	olive oil, DIVIDED USE
As needed	olive oil, kosher salt and freshly ground black pepper
1/4 Teaspoon	onion powder
3 Tablespoons	onion powder
1/4 Teaspoon	onion powder
5 Tablespoons	onion powder
24 (2-1/2 Ounce)	onion rolls, split and toasted
1-1/2 Pounds	onion slices, sauteed in olive oil
3/4 Cup	onion, chopped
2 Ounces	onion, chopped
1 Cup	onion, chopped
1 Medium	onion, chopped
1/4 Cup	onion, chopped
1 Large	onion, chopped
2 Tablespoons	onion, chopped
1 Small	onion, chopped
1 large	onion, chopped
1 Ounce	onion, chopped
1 Medium	onion, chopped medium dice
2 Cups	onion, coarsely chopped
1 Small to Medium	onion, cut in quarters
1 Pound	onion, diced
7/8 Cup	onion, diced
1 Small	onion, diced fine
1/2 Cup	onion, diced small
1 Pound	onion, thinly sliced
1 Cup	onion, thinly sliced
12 Ounces	onions, 1/4-inch dice
4 Cups	onions, chopped
2 Large	onions, cut into narrow wedges
8 Ounces	onions, diced
2 Medium	onions, diced
2 Medium	onions, each cut into 6 wedges
1 Cup	onions, finely chopped
1/2 Pound	onions, finely diced
2 Small	onions, finely diced
1/2	orange
2 Cups	orange juice
1/4 Cup	orange juice
1/4 Cup	orange juice
2 Tablespoons	orange juice
1/4 Cup	orange juice
1/4 Cup	orange juice
2 Tablespoons	orange juice
1-1/2 Cups	orange juice
1/4 Cup	orange juice
3 Cups	orange juice
6 Tablespoons	orange juice
1/4 Cup	orange marmalade
1/2 Cup	orange marmalade, heated
1 Teaspoon	orange rind zest
1 Cup	orange sections (2 large oranges), peeled and all membrane removed
3	orange slices
1 Teaspoon	orange zest
2 Teaspoons	orange zest
1 Medium	orange, peeled and juiced
1 Large	orange, zested and juiced
15	oranges
2 Medium	oranges
2 Medium	oranges, juiced
4 Medium	oranges, peeled and sectioned
2	oranges, zested
3/4 Pound	OVEN ROASTED TURKEY BREAST, cut into 1/8-inch julienne strips
1-1/2 Pounds	OVEN ROASTED TURKEY BREAST, cut into julienne strips
4 Pounds, 6 Ounces	OVEN ROASTED TURKEY BREAST, shaved
4 Pounds	OVEN ROASTED TURKEY BREAST, sliced
4 Ounces	OVEN ROASTED TURKEY BREAST, sliced thin
1 Pound	OVEN ROASTED TURKEY BREAST, sliced thin
4 Ounces	OVEN ROASTED TURKEY BREAST, sliced thin
5 Ounces	OVEN ROASTED TURKEY BREAST, thinly sliced
2-1/4 Pounds	OVEN ROASTED TURKEY BREAST, thinly sliced
1 Pound	OVEN ROASTED TURKEY BREAST, thinly sliced
9 Pounds	oyster mushrooms, cleaned and sliced
1 4-ounce	package Feta cheese, crumbled
1-10-Ounce	package frozen spinach, well drained
2 Cups	packaged cole slaw mix
1/4 Cup	packed brown sugar
1/4 Cup	packed fresh basil leaves, cut into very thin strips
1 Cup	panko bread crumbs
1 Cup	panko breadcrumbs
2 Cups	panko or coarse style bread crumbs
1 Medium	papaya, seeded and diced
1 Medium	papaya, seeded, chopped and diced
1-1/2 Tablespoons	paprika
1 1/2 Tablespoons	paprika
4 Teaspoons	paprika
2 Teaspoons	paprika
1/2 Teaspoon	paprika
1 Cup	paprika
1/4 Cup	Parmesan cheese, divided
As needed	Parmesan cheese, freshly grated
3 Ounces	Parmesan cheese, freshly grated
4 Cups	Parmesan cheese, freshly grated
1/2 Cup	Parmesan cheese, freshly grated
As needed	Parmesan cheese, grated
3 Ounces	Parmesan cheese, grated
2-1/2 Ounces	Parmesan cheese, grated
4 Tablespoons	Parmesan cheese, grated
1/3 Cup	Parmesan cheese, grated
1/2 Cup	Parmesan cheese, grated
2 Tablespoons	Parmesan cheese, grated
1/4 Cup	Parmesan cheese, grated
2 Tablespoons	Parmesan cheese, shredded
1/3 Cup	Parmesan cheese, shredded
2 Tablespoons	Parmesan peppercorn salad dressing
As needed	parsley or other fresh herbs
1/3 Cup	parsley, chopped
2 Tablespoons	parsley, chopped
3 Tablespoons	parsley, chopped
1 Cup	parsley, chopped
1 Cup	parsley, chopped fine
1 Bunch	parsley, washed and dried
2 Cups	part-skim Mozzarella cheese, shredded
	Pastry for 2-crust 9-inch pie
	Pastry for 2-crust 9-inch pie
1 Tablespoon	peanut oil
3+ Gallons	peanut oil
As needed	peanut oil
4 to 5 Gallons	peanut oil, See Note
14 Ounces	peas, IQF
1/2 Cup	pecan pieces, toasted
1/2 Tablespoon	peeled and chopped fresh ginger
1/2 Tablespoon	peeled and chopped fresh ginger
2 Medium carrots	peeled and cut in julienne strips
1 Ripe fresh pineapple,	peeled and cut into 1/2-inch slices
1 Tablespoon	peeled and grated fresh ginger root
1 Large sweet onion,	peeled and sliced 1/2-inch thick
1 Teaspoon	peeled, minced fresh gingerroot
1/4 Teaspoon	pepper
To Taste	pepper
1/4 Teaspoon	pepper
1/4 Teaspoon	pepper
1/8 Teaspoon	pepper
1/2 Teaspoon	pepper
1/4 teaspoon	pepper
To Taste	pepper
2 Slices	pepper bacon, each slice cut in half, cooked and drained
1 Slice	Pepper Jack cheese
4 Slices	Pepper Jack cheese
3/4 Teaspoon	pepper, divided
1-1/2 Pounds	PEPPERED OR SMOKED TURKEY BREAST, cubed
2 Tablespoons	Pesto sauce
9 14 X 18-inches	phyllo dough sheets
Garnish	pickled ginger
As needed	pickled ginger
As needed	pickled ginger slices
As needed	pickles and peppers
1 9-inch diameter	pie shell, unbaked
3/4 Cup	pimento-stuffed olives, drained and finely chopped
As needed	pine nuts
2 Ounces	pine nuts, toasted
1/4 Cup	pine nuts, toasted
9 Slices	pineapple rings in juice, quartered
1 Can (8 ounces)	pineapple tidbits, drained and patted dry with towel
As Needed	pineapple, melon or kiwi for garnish, sliced
24 Each	pita bread
20 10-inch Pieces	pita bread
1/2 Cup	pizza sauce
1 Cup	pizza sauce
12 Ounces	pizza sauce
3/4 Cup	plain barbecue sauce
4 Cups	plain croutons
1/4 Cup	plain dry bread crumbs
3 Pounds	plain yogurt
16-Ounces	plain, low-fat yogurt
4 Fresh	plum tomatoes, peeled and diced
12 Large	plum tomatoes, quartered
1-1/2 Cups	polenta
1/2 Cup	pomegranate molasses
1-1/2 Teaspoons	poppy seeds
3-3/4 Cups	portabella mushrooms, small dice
2 Large	portabella mushrooms, stems removed and rough chop
1/4 Cup	potato starch
2 Cups	potato, large dice
1	potato, peeled and diced
4 Cups	potatoes, peeled and diced
1 Cup	potatoes, peeled, large dice, blanched until tender
1/2 Teaspoon	poultry seasoning
5 Tablespoons	poultry seasoning
1 Teaspoon	poultry seasonings
1 Teaspoon	poultry seasonings
1 Teaspoon	poultry seasonings
10 Ounces	prepared Alfredo sauce, refrigerated
11 to 13 Ounce	prepared angel food cake
2-1/2 Cups	prepared basil pesto
2/3 Cup	prepared heavy-duty mayonnaise
8 Ounces	prepared honey mustard
1 Ounce	prepared honey mustard spread
2 Tablespoons	prepared mustard
1 (11-Inch)	prepared pizza crust* (See note below)
As needed	prepared salsa
3 Cups	prepared salsa
1 12-inch	prepared thin pizza crust
1 Pound	prosciutto, thinly sliced
1-1/2 Pounds	Provolone cheese, sliced
2 Pounds	Provolone, sliced
2 Ounces	Provolone, thinly sliced
1 Sheet, 10" X 15"	puff pastry dough, thawed
12 rounds (about 12-ounces)	puff pastry dough, thawed and rolled to fit ramekins
3 Pounds	puff pastry, cut in rounds to fit ramekins
2 Quarts	PULLED or COOKED TURKEY BREAST, medium dice
1 Pound	PULLED TURKEY, 3/4-inch diced
1-1/4 Pounds	PULLED TURKEY, 3/4-inch diced
2 Pounds	PULLED TURKEY, cut into 3/4-inch pieces
2 Teaspoons	pumpkin pie spice
1/2 Cup + 1 Tablespoon	pure olive oil
1-1/2 Cups	pure olive oil
1 Tablespoon	pureed chipotle in adobo sauce
1/2 Cup	Queso Fresco cheese, crumbled
1 Pound, 14 Ounces	ranch dressing, prepared
1/3 Cup	Raspberry Glaze
As needed	red and green grapes, washed and dried
1 Each	red bell pepper, coarsely chopped
1 Large	red bell pepper, seeded and cut into cubes
2 Cups	red bell pepper, seeded and diced
1/2 Cup	red bell pepper, seeded and diced
1 Large	red bell pepper, seeded and medium chop
1/4 Cup	red bell pepper, seeded and minced
1 Cup	red bell pepper, seeded and small dice
3 Large	red bell peppers, seeded and chopped
3	red bell peppers, seeded and cut into 1-inch cubes
1 Pound, 14 Ounces	red cabbage, shredded
3/4 Teaspoon	red chile flakes
1/2 Teaspoon	red chili flakes
1 Cup	red cranberry juice
6	Red leaf lettuce leaves, washed and chilled
5 Cups	red leaf lettuce, washed, dried, chilled and torn
1 Large	red onion, chopped fine
1 Large	red onion, chopped fine
1 Each	red onion, coarsely chopped
1/2 Large	red onion, minced and pureed in blender to make a paste
1 Medium	red onion, sliced
4 Ounces	red onion, thinly sliced
2 Medium	red onions, julienne cut
2 medium	red onions, very thinly sliced
1 Pound, 4 Ounces	red or yellow bell pepper, seeded and cut into strips
1/2 Teaspoon	red pepper flakes
1/4 Teaspoon	red pepper flakes
1/2 Tablespoon	red pepper flakes
1/2 Teaspoon	red pepper flakes
1/8-1/4 Teaspoon	red pepper flakes
1 Ounce	red pepper, seeded and chopped fine
1 Large	red pepper, seeded and cut into narrow strips
1 Pound	red peppers, grilled, seeded & halved
4 Ounces	red potatoes, diced
2 Pounds	red potatoes, small dice
24 Thin Slices	red ripe tomato
2 Slices	red ripe tomato
1 Large	red ripe tomato, small dice
4-1/2 Pounds	red skinned new potatoes, quartered
3/4 Pound	red skinned new potatoes, quartered
1 Tablespoon	red wine vinegar
1/4 Cup	red wine vinegar
1/4 Cup	red wine vinegar
2 Tablespoons	red wine vinegar
1-1/2 Tablespoons	red wine vinegar
2 tablespoons	red wine vinegar
1-1/2 Tablespoons	red wine vinegar
1/4 Cup	reduced fat sour cream
2 Tablespoons	reduced sodium soy sauce
1 (8-Ounce) package	reduced-fat cream cheese
2 Tablespoons	reduced-sodium soy sauce
1 Tablespoon	reduced-sodium soy sauce
2 Tablespoons	reduced-sodium soy sauce
3 Tablespoons	reduced-sodium soy sauce
1 Package (8 ounces)	refrigerated crescent dinner rolls
3 Packages (10 ounces each)	refrigerated flaky biscuits, quartered
1 Package (10 ounces)	refrigerated pizza crust
1 10-ounce tube	refrigerated pizza dough
1/4 Cup	rice vinegar
2 Tablespoons	rice vinegar (alternative: white vinegar)
2 Teaspoons	rice wine vinegar
2 Teaspoons	rice wine vinegar
2 Cups	rich TURKEY STOCK
2 Pounds	Ricotta
32 Ounces	Ricotta cheese
16 Ounces	Ricotta cheese
1-1/2 Quarts	Ricotta cheese
1 Medium	ripe avocado, peeled and pitted
6 Medium	ripe avocados, peeled and pitted
4-1/2 Cups	ripe bananas, sliced
2	ripe mangos, peeled and diced
1/4 Cup chopped	ripe olives
8	ripe tomatoes, thinly sliced
1-1/2 Pounds	ROASTED DARK TURKEY, skin removed & cut in 3/4-inch dice
1	roasted red pepper, seeded and julienned
As needed	roasted red peppers
2 Pounds	ROASTED TURKEY BREAST, cut into 15 slices
6 Ounces	ROASTED TURKEY, sliced 1/4" thick and warm
1	roasted yellow pepper, seeded and julienned
2 Cups	Roma tomatoes, chopped
3	Roma tomatoes, cut into quarters
2 Small	romaine leaves, cut in half
1 to 2	Romaine lettuce leaves, washed, drained and chilled
3 Cups	romaine salad mix
1 Cup	rosé wine, divided
Accompaniment	rosemary fries
1 Tablespoon	rosemary sprigs, minced
1 Pound	rotini, raw
4 Tablespoons	roux
8 Mini	rustic bread rolls
8 Slices	rye bread
1 Gram	saffron threads
1/4 Teaspoon	sage leaves
4 Bunches	sage leaves, separated
3 Cups	sage leaves, stemmed and washed
3 Pounds	salad greens, washed and dried
2 Quarts	salad oil
2 Tablespoons	salad oil
2 Cups	salad oil, divided
1-2 Cups	Salsa
1 Cup	salsa
1 Cup	salsa
As needed	salsa for garnish
1/2 Teaspoon	salt
1/2 Teaspoon	salt
3/4 Teaspoon	salt
1/4 Teaspoon	salt
1/4 Teaspoon	salt
To Taste	salt
2 Tablespoons	salt
1/2 Ounce	salt
1/8 Teaspoon	salt
2 Tablespoons	salt
1 Tablespoon	salt
1/2 Teaspoon	salt
1/2 Teaspoon	salt
1-1/2 Teaspoons	salt
1 Tablespoon	salt
To Taste	salt
1 Teaspoon	salt
1/2 teaspoon	salt
2 Teaspoons	salt
1/2 Teaspoon	salt
	salt
1 Teaspoon	salt
1-1/2 Teaspoons	salt
2 Teaspoons	salt
1/2 Teaspoon	salt
1/2 Teaspoon	salt
2/3 Cup	salt
1 Tablespoon	salt
1 Teaspoon	salt
2 teaspoons	salt
2 Tablespoons	salt
1 Teaspoon	salt
1 Teaspoon	salt
Pinch	salt
1 Teaspoon	salt
1/4 Cup	salt
1/2 Teaspoon	salt
1/8 Teaspoon	salt
To Taste	salt
To Taste	salt
To Taste	salt
1/8 Teaspoon	salt
1 Teaspoon	salt
2 Teaspoons	salt
1 Teaspoon	salt
1 Teaspoon	salt
1/2 teaspoon	salt
To Taste	salt
1 Teaspoon	salt
1/2 Teaspoon	salt
1 Teaspoon	salt
1/4 Teaspoon	salt
To taste	salt and black pepper
To taste	salt and black pepper
1/4 Teaspoon each	salt and black pepper
To Taste	salt and cracked 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
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
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
To Taste	salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
As needed	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 black pepper
As needed	salt and freshly ground pepper
To taste	salt and freshly ground pepper
To Taste	salt and freshly ground pepper
To Taste	salt and freshly ground pepper
To taste	salt and freshly ground pepper
To Taste	salt and freshly ground white pepper
To Taste	salt and freshly ground white pepper
To Taste	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 pepper
To Taste	salt and pepper
To Taste	salt and pepper
To Taste	salt and pepper
To Taste	salt and white pepper
To Taste	salt and white pepper
	salt and white pepper, to taste
3/4 Teaspoon	salt, divided
1 Teaspoon	salt, divided
1-1/2 Teaspoon	salt, divided
1/3 Cup	salted butter
1/2 cup	salted dry roasted peanuts
4 Each	sandwich rolls, prefer focaccia or ciabatta roll
1/3 Teaspoon	Santa Fe mix
1/2 Cup	sauerkraut, well drained
3/4 Pound	savoy cabbage, shredded
4-1/2 Pounds	savoy cabbage, shredded
1 Cup	scallions, chopped
2-1/2 Cups	scallions, chopped
1/2 Cup	scallions, chopped
1/2 Cup	scallions, sliced thin
As needed	scallions, small dice
1 Cup	scallions, small dice
As needed	sea salt
1 Teaspoon	sea salt
1 Teaspoon	seasoned salt
1/4 Cup	seedless raspberry preserves
1/2 Cup	seedless red grapes, roasted with balsamic vinegar until just cooked
6 Ounces	seracha sauce, (OR substitute Tabasco sauce)
1 Medium	serrano chili, seeded
10 Mini	sesame dinner rolls, split and warmed
2 Teaspoons	sesame oil
1 Tablespoon	sesame oil
1/3 Cup	sesame oil
1 Ounce	sesame oil
1 Tablespoon	sesame oil
1/2 Teaspoon	sesame oil
1 Tablespoon	sesame oil
6 Tablespoons	sesame seeds, toasted
As needed	sesame seeds, toasted
2 Tablespoons	sesame seeds, toasted
2 Tablespoons	sesame seeds, toasted
3 Tablespoons	sesame seeds, toasted
As needed	sesame seeds, toasted
1 Medium	shallot, chopped
8 Medium	shallots
1 Tablespoon	shallots, chopped
2	shallots, cut in half
1 Cup	shelled fresh peas
1/4 Cup	sherry wine
1 Pound	shiitake mushrooms, cleaned and chopped
9 Pounds	shiitake mushrooms, cleaned and sliced
1 Pound	shortening
As needed	shredded Cheddar cheese
1/2 Cup	shredded Cheddar cheese
8 ounces	shredded mixed Italian blend cheese, DIVIDED
1 Cup	shredded Mozzarella and Provolone, Italian cheese blend
6 Tablespoons	shredded Mozzarella cheese
1/2 Cup (2 ounces)	shredded Mozzarella cheese (about 2 ounces)
2 Cups	shredded Mozzarella cheese, DIVIDED
1/2 Cup	shredded reduced-fat Cheddar cheese
As needed	shredded Romano cheese
4 Ounces	skim milk
1/2 Cup	skim milk
1 Cup	skim milk
1/2 Cup	skim milk (or whole milk may be used)
1 Cup	sliced button mushrooms
3 Cups	sliced carrots
1/2 Cup	sliced green onion
1/3 Cup	sliced green onions
1/4 Cup	sliced green onions, white and green parts
4 Ounces	sliced Provolone cheese
1/2 Cup	sliced red onion
1-1/2 Cups	sliced ripe olives
3 Cups	sliced ripe olives
1/4 Cup	sliced scallions
4 Ounces	sliced Swiss cheese
5	slices American cheese
8	Slices Pepper Jack cheese
8	Slices red ripe tomato
1/4 Cup	slivered almonds
1/2 Cup	slivered blanched almonds, roughly chopped
1	small onion, diced
2/3 Cup	small shell pasta
4 Pounds	small to medium whole button mushrooms, cleaned
1 Teaspoon	smoke essence
2 Teaspoons	smoke essence
4 1-Ounce slices	smoked Cheddar cheese
1-1/2 Pounds	smoked Gouda cheese, sliced
1 pound	SMOKED TURKEY BREAST, cut into thin strips
3 Ounces	SMOKED TURKEY BREAST, sliced thin
1/2 Pound	SMOKED TURKEY BREAST, sliced thin
5 Pounds	SMOKED TURKEY BREAST, sliced thin
1 Pound	SMOKED TURKEY BREAST, thinly sliced
1 Pound	SMOKED TURKEY SAUSAGE, chopped
4 Pounds	SMOKED TURKEY SAUSAGE, cut into 1/4-inch slices
1 Pound	SMOKED TURKEY SAUSAGE, herb flavored, blanched & sliced 1/2-inch thick
6 Pounds	SMOKED TURKEY SAUSAGE, herb flavored, blanched & sliced 1/2-inch thick
2 Pounds	SMOKED TURKEY SAUSAGE, sliced thin
1 Cup	smooth peanut butter
2 Teaspoons	smooth peanut butter
8 (12-inch)	soft whole wheat flour tortillas
1 Can (16 ounces)	solid pack pumpkin
24 Ounces	sour cream
1-1/2 Cups	sour cream
1 Cup	sour cream
1-2/3 Cups	sour cream
As needed	sour cream
As needed	sour cream
1/4 Cup	sour cream
As needed	sour cream and/or chopped fresh cilantro
40 Slices	sourdough bread
1/2 Cup	soy sauce
1/2 Cup	soy sauce
2 Teaspoons	soy sauce
2 Tablespoons	soy sauce
1/3 Cup	soy sauce
1/3 Cup	soy sauce
1 Cup	soy sauce
1/2 Cup	soy sauce
8 Pounds	spaghetti noodles, cooked & held for service
2 Ounces	spicy daikon radish sprouts
1 Pound	spinach leaves, sauteed & drained well
10 Ounces	spinach leaves, washed and dried
4 Hawaiian sweet sandwich rolls or potato burger buns,	split and toasted
3 Pounds, 12 Ounces	SPLIT TURKEY BREAST, sliced 3/8-inch thick
2 Bags (4.5-ounces) each	spring mix salad with walnuts and cranberries
4-1/2 Pounds	spring salad mix or mesclun
As needed	sprouts
4	Squares rosemary focaccia, split
1 Tablespoon	sriracha
1	starfruit (carambola), diced
As needed	steamed rice
1 Can (16 ounces)	stewed tomatoes, drained
2 Ounces	stiff coffee
12 Large	strawberries, cored and quartered
2/3 Cup	strawberry preserves
1/4 Cup	strong coffee
1 Tablespoon	sugar
2/3 Cup	sugar
2 Tablespoons	sugar
1 Tablespoon	sugar
2-1/2 Tablespoons	sugar
2 Ounces	sugar
1 Teaspoon	sugar
2 Teaspoons	sugar
1 Teaspoon	sugar
2 Teaspoons	sugar
1/4 Cup	sugar
3 Tablespoons	sugar
3 Tablespoons	sugar
1-1/3 Tablespoons	sugar
2 Tablespoons	sugar
1-1/2 Teaspoons	sugar
2/3 Cup	sugar
1 Teaspoon	sugar
2 Teaspoons	sugar
1/2 Cup	sugar
1 Tablespoon	sugar
1 Teaspoon	sugar
1/2 Teaspoon	sugar
1-1/2 Cups	sugar
As needed	sugar snap peas, cooked
12	sugarcane or bamboo skewers
1/2 Ounce	sun-dried tomatoes
1/3 cup	sun-dried tomatoes (not packed in oil)
1 Cup	sun-dried tomatoes, reconstituted in water
1 (2-Ounce)	sundried tomato flatbread
2 Tablespoons	sweet basil
1/2 Cup	sweet honey mustard
1/3 Cup	sweet onion, chopped
1 Medium	sweet onion, chopped fine
1 Large	sweet onion, coarsely chopped
9 Ounces	sweet onion, minced
1/2 Large	sweet onion, minced and pureed in blender to make a paste
1 Large	sweet onion, quartered
1 Large	sweet onion, rough chop
1 Large	sweet onion, thinly sliced
3 Cups	sweet onions, thinly sliced
1/2 pound	sweet or spicy ITALIAN TURKEY SAUSAGE
1-1/2 Cups	sweet pickle relish
1 Pound	sweet potatoes, cooked, peeled and sliced 1/4-inch thick
1 Pound	sweet potatoes, peeled and cut into 1-inch cubes
6 Large	sweet potatoes, scrubbed but not peeled
1 Thin Slice	sweet red onion, separated into rings
1 Cup	sweet red pepper, roasted
1/4 Cup	sweetened flaked coconut
1/2 Cup	sweetened flaked coconut
8 Slices	Swiss cheese
1-Ounce Slice	Swiss cheese
4 Ounces	Swiss cheese, sliced thin
2 Ounces	Swiss cheese, sliced thin
2 Teaspoons	Tabasco
To taste	Tabasco
1-1/2 Tablespoons	Tabasco Sauce
3 Ounces	Tabasco sauce
1 (1.25-ounce) Package	taco seasoning
4 Sheets	tapioca rice paper
6 to 8 Large	tart apples (A combination of tart apples provides the best flavor)
1 Pound	tart apples, cored peeled and chopped
2 Medium	tart apples, cut in thin wedges
2 Medium	tart apples, peeled, cored and cut in thin wedges
1 Cup	tart apples, peeled, cored and diced
1/2 Cup	tart, crisp apple, peeled and diced small
1/3 Cup	tequila
15 Ounces	teriyaki sauce, warm
1/2 Ounce	thick hot salsa
8	Thin slices red ripe tomatoes
4 Ounces	thinly sliced fresh mushrooms
1/4 Cup	thinly sliced fresh scallions
3 Cups	thinly sliced onions
1 Cup	thinly sliced red onion
As needed	thinly sliced red onion rings
1/2 Cup	thinly sliced scallions
3 Ounces	thinly sliced TURKEY PEPPERONI
As needed	thyme candied carrots
2	Thyme leaves
As needed	Toast or muffins
1/4 Cup	toasted sesame oil
5 Pounds	tomatillos, peeled and coarsely chopped
2-3 Slices	tomato
40 Slices	tomato
1 Gallon	tomato ketchup
3/4 Cup	tomato paste
9 Ounces	tomato paste
2 (18-Ounce) Cans	tomato paste
1-1/2 Pounds	tomato puree
2-1/4 Quarts	tomato salsa
1-1/2 Pints	tomato sauce
1 12-Oz. Can	tomato sauce
80 Slices	tomato, (about 14 tomatoes)
1 Cup	tomato, chopped
1 Medium	tomato, seeded and diced
4 Cups	tomato, skinned and chopped
1 10-inch	tomato-basil flour tortilla
12 Large	tomatoes
4 Each	tomatoes, cut into wedges
64 Ounces	tomatoes, drained
7	tomatoes, medium, seeded and chopped
2	tomatoes, seeded and coarsely chopped
32	Toothpicks, soaked in cold water for 15 minutes
As needed	truffle oil
2 Tablespoons	truffle oil
1/2 teaspoon	tumeric
1 10 Pound	TURKEY
3 Quarts	TURKEY STOCK
2 Strips	TURKEY BACON, cooked
12 Ounces	TURKEY BACON, cooked and crumbled
2 Strips	TURKEY BACON, cooked and held warm for service
4 Slices	TURKEY BACON, cut into 1-inch pieces
3 Slices	TURKEY BACON, cut into 1/4-inch pieces
1-1/2 Pounds	TURKEY BACON, diced
1/2 Pound	TURKEY BACON, diced
2 Pounds	TURKEY BACON, minced
2 Tablespoons	TURKEY BASE
1/4 Cup	TURKEY BASE
25 8 Ounces each	TURKEY BONE-IN CHOP
1 Pound	TURKEY BREAKFAST SAUSAGE
1/2 Pound	TURKEY BREAKFAST SAUSAGE, cooked
1 9-Pound	TURKEY BREAST
1 Single Lobe	TURKEY BREAST
7 Pounds	TURKEY BREAST
12 (4 ounces each)	TURKEY BREAST CUTLETS
1 Pound	TURKEY BREAST CUTLETS, cut into 1/4-inch x 1-inch strips
1 Pound	TURKEY BREAST CUTLETS, pounded to an even thickness
1 7 1/2-pound	TURKEY BREAST OR 1 12 -pound WHOLE TURKEY
2 Pounds	TURKEY BREAST ROAST
20 4 Ounce	TURKEY BREAST STEAKS
9-1/2 Pounds	TURKEY BREAST, cubed, 3/4 inches x 3/4 inches
8 Ounces	TURKEY BREAST, cut into thin strips
3 Pounds	TURKEY BREAST, diced into 1-inch cubes
1 8-Pound	TURKEY BREAST, uncooked
1 4-1/2 to 5 Pound	TURKEY BREAST, with skin
1-3/4 Cups	TURKEY BROTH
2 Cups	TURKEY BROTH
2 Quarts	TURKEY BROTH
14 Ounces	TURKEY BROTH
1-1/2 Cups	TURKEY BROTH
1 Cup	TURKEY BROTH
2 Quarts	TURKEY BROTH
1 Quart	TURKEY BROTH
2 Quarts	TURKEY BROTH or 6 (10.5-Ounce cans) low-sodium chicken broth
3 Cups	turkey broth or canned reduced-sodium chicken broth, heated
14-Ounces	TURKEY BROTH OR low-sodium chicken broth
4 Cups	TURKEY BROTH or low-sodium chicken stock
1 Cup	TURKEY BROTH or reduced-sodium chicken bouillon
3/4 Cup	TURKEY BROTH or water
1	TURKEY CARCASS, with 2 cups cooked meat remaining on carcass
42 Pounds	TURKEY COMBO ROAST, cooked and sliced 1-inch thick
4 Ounces	TURKEY CUTLET
8 Ounces	TURKEY CUTLET, gently pounded to an even thickness
1 Pound	TURKEY CUTLETS
30 4-Ounce	TURKEY CUTLETS
1 Pound	TURKEY CUTLETS
24 4-Ounce	TURKEY CUTLETS
4 (4 to 6 Ounce)	TURKEY CUTLETS
1 Pound	TURKEY CUTLETS, gently pounded to an even thickness
4 5-Ounce	TURKEY CUTLETS, sliced thin & gently pounded to an even thickness
4 Each	TURKEY DRUMSTICKS
4 Small	TURKEY DRUMSTICKS
1 Cup	TURKEY GIBLETS, cooked and chopped
4 Cups	TURKEY HAM, cut into 1/2-inch cubes
1-3/4 Cups	TURKEY HAM, cut into 1/2-inch cubes
1 Pound, 4 Ounces	TURKEY HAM, shaved
5 Ounces	TURKEY HAM, shaved and cut into 1/2-inch strips
1 Pound	TURKEY ITALIAN SAUSAGE
1 (about 3 pounds total weight)	TURKEY LEG and THIGH, skin removed
6 6-Ounce	TURKEY PAILLARDS, pounded to an even thickness of 1/3-inch
4 Pounds	TURKEY PARTS (wings, legs, thighs, breast)
4 Pounds, 11 Ounces	TURKEY SALAMI
1 Pound	TURKEY SAUSAGE
1 Pound	TURKEY SAUSAGE
3 1-Ounce	TURKEY SAUSAGE LINKS
2 1-Ounce	TURKEY SAUSAGE PATTIES
1/2 Cup	TURKEY STOCK
1-1/2 Cups	TURKEY STOCK
2-1/2 Gallons	TURKEY STOCK
1 Quart	TURKEY STOCK
1-1/4 Cups	TURKEY STOCK
1-1/4 Gallons	TURKEY STOCK
As needed	TURKEY STOCK
1-1/2 Cups	TURKEY STOCK
1-1/2 Quarts	TURKEY STOCK
3 Cups	TURKEY STOCK
2 Ounces	TURKEY STOCK
3 Cups	TURKEY STOCK
1 Quart	TURKEY STOCK
1 Cup	TURKEY STOCK
8 Ounces	TURKEY STOCK
1-1/2 Gallons	TURKEY STOCK
3-1/4 Gallons	TURKEY STOCK
1 Gallon	TURKEY STOCK (well-flavored)
2-1/2 Cups	TURKEY STOCK or chicken stock
2-1/2 Quarts	TURKEY STOCK OR low sodium chicken broth
3 Quarts	TURKEY STOCK or low-sodium poultry stock
1 Quart	TURKEY STOCK, low-sodium chicken stock or cold water
8 Ounces	TURKEY TENDERLOIN
6 Ounces	TURKEY TENDERLOIN
8 Ounces	TURKEY TENDERLOIN
50 1 Ounce each	TURKEY TENDERLOIN MEDALLIONS
4 Pounds	TURKEY TENDERLOIN, cut into 3/4-inch medallions
1 Pound	TURKEY TENDERLOINS
4 (14-16 Ounces)	TURKEY TENDERLOINS
1-1/2 Pounds	TURKEY TENDERLOINS
24	TURKEY TENDERLOINS
1 Pound	TURKEY TENDERLOINS
4 Pounds	TURKEY TENDERLOINS
2 10-Ounce	TURKEY TENDERLOINS
2 (1 pound each)	TURKEY TENDERLOINS, cut crosswise in 1-inch thick slices
1 Pound	TURKEY TENDERLOINS, cut into 3/4-inch medallions
2 Pounds	TURKEY TENDERS, boneless, skinless & cut into 8-ounce portions
24 Each	TURKEY TENDERS, patted dry
2 (2-Pound)	TURKEY THIGHS (skin on, bone-in)
4-1/2 Pounds	TURKEY THIGHS, boned, skinned & cut in 3/4 inch cubes
2 Pounds	TURKEY THIGHS, skin removed
12 Ounces	TURKEY THIGHS, skin removed and cubed
2 Pounds	TURKEY THIGHS, skinned and excess fat removed
5 Pounds	TURKEY WINGS
10 Pounds	TURKEY WINGS
4	TURKEY WINGS, remove and discard tips
1 Teaspoon	turmeric
2 Medium	turnips, peeled and small dice
4-1/2 Cups	udon noodles
2-1/2 Cups	unbleached all-purpose flour
2 Cups	uncooked basmati rice
1/2 Pound	uncooked linguine
5 Cups	uncooked long-grain rice
6 Pounds	unsalted butter
3 Pounds	unsalted butter
2 Ounces	unsalted butter
1 Pound	unsalted butter
1 Teaspoon	unsalted butter
As needed	unsalted butter
1 Pound	unsalted butter
1/2 Cup	unsalted butter
1 Ounce	unsalted butter
As needed	unsalted butter
As needed	unsalted butter
1/4 Cup	unsalted butter
1 Cup	unsalted butter
As needed	unsalted butter
2 Tablespoons	unsalted butter
2 Tablespoons	unsalted butter
1/2 Pound	unsalted butter, chilled and cut into small pieces
1/2 Cup	unsalted butter, divided
8 Ounces	unsalted butter, melted
3/4 Cup	unsalted butter, softened
1/4 Cup	unsalted butter, softened
1 Pound	unsalted butter, softened
1/4 Pound	unsalted butter, softened
1 Tablespoon	unsalted butter, softened
	Vanilla ice cream
As needed	vegetable cooking oil
	Vegetable cooking spray
	vegetable cooking spray
1 Tablespoon	vegetable oil
1-1/2 Tablespoons	vegetable oil
1 Pint	vegetable oil
As needed	vegetable oil
1 Tablespoon	vegetable oil
4 Ounces	vegetable oil
2 Tablespoons	vegetable oil
2 Tablespoons	vegetable oil
1/4 Cup	vegetable oil
1 Tablespoon	vegetable oil
2-3 Tablespoons	vegetable oil
1-1/2 Cups	vegetable oil
2 Tablespoons	vegetable oil
1/2 Cup	vegetable oil
2 Teaspoons	vegetable oil
1-1/2 Tablespoons	vegetable oil
2 Cups	vegetable oil
1 cup	very thinly sliced red onion
2 Medium	Vidalia onions, small dice
1/2 Cup	Virginia salted peanuts, crushed
1/3 Cup	warm water
As needed	wasabi
As needed	wasabi
Garnish	wasabi
3 Tablespoons	wasabi powder
1/3 Cup	water
1-1/2 Cups	water
2/3 Cup	water
1 Cup	water
4 cups	water
3/4 Cup	water
4 Ounces	water
2 Quarts	water
1 Cup	water, cold
1-1/2 Pounds	white Cheddar cheese, shredded
4 Cups	white corn chips
2 Teaspoons	white ground pepper
4 4-Ounce	WHITE MEAT TURKEY BURGERS
4 Cups	white onion, diced
1 Large	white onion, diced
1 Small	white onion, minced
2 Small	white onions, peeled and cut into quarters
2 Medium	white onions, peeled, cut into 2-inch pieces
2 Medium	white onions, small dice
3 Tablespoons	white pepper
1/2 Teaspoon	white pepper
1 Tablespoon + 1 Teaspoon	white pepper
2 Teaspoons	white pepper
1 Tablespoon	white pepper, ground
1/2 Teaspoon	white pepper, ground
12.5 Cups	white rice, prepared
3 Slices	white sandwich bread, toasted
2 11-Ounce Cans	white shoepeg corn, undrained
1 Cup	white sugar
3/4 Cup	white sugar
1 tablespoon	white wine vinegar
8 Ounces	white wine vinegar
3 Tablespoons	white wine vinegar
3/4 Cup	whole berry cranberry sauce
1/2 Cup	whole berry cranberry sauce
1/4 Cup	whole berry cranberry sauce
1/4 Cup	whole cranberry sauce
10 Medium	whole fresh jalapenos, cut into 1/4-inch slices
3 Sprigs	whole fresh sage
4 Cups	whole kernel corn
1 Cup	whole milk
2 Cups	whole milk
3 Cups	whole milk
1 Quart	whole milk
1 Pint	whole milk
4 Teaspoons	whole mustard seed
1 Large	whole onion, sliced
2 14-Oz. Cans	whole peeled tomatoes, drained
1 Pound	whole petite onions
1 8-Pound	WHOLE TURKEY
1 15-Pound	WHOLE TURKEY, fresh or frozen (thawed)
12 Pound	WHOLE TURKEY, fresh or frozen (thawed)
1 15-Pound	WHOLE TURKEY, fresh or frozen, thawed
1 12-Pound	WHOLE TURKEY, fresh or thawed
1 - 12 to 15 pound	WHOLE TURKEY, fresh or thawed if frozen
1 (10-12 Pound)	WHOLE TURKEY, fresh or thawed if frozen (non self-basting)
1 10-12 Pound	WHOLE TURKEY, non self-basting
1 (9 to 10 Pound)	WHOLE TURKEY, thawed or fresh
2 Small cans	whole water chestnuts, drained well
8 8-inch	whole wheat flour tortillas
20 Each	whole wheat pita
4 Ounces	wild mushrooms, sliced
1 Package (4 ounces)	wild rice, cooked according to package directions
As needed	wood chips, soaked in bourbon for 24 hours
1 Tablespoon	Worcestershire sauce
2 Tablespoons	Worcestershire sauce
1/4 Teaspoon	Worcestershire sauce
2 Teaspoons	Worcestershire sauce
2 Ounces	Worcestershire sauce
1 Teaspoon	Worcestershire sauce
1 Tablespoon	Worcestershire sauce
1 (5/16-ounce) Packet	yeast
1 Each	yellow bell pepper, coarsely chopped
2 Tablespoons	yellow bell pepper, seeded and diced
1 Large	yellow bell pepper, seeded and medium chop
2 Small to Medium	yellow bell peppers, cut into 1-inch pieces
3 Large	yellow bell peppers, seeded and chopped
6 Pounds	yellow corn kernels, frozen and thawed
1 Cup	yellow cornmeal
3 Pounds	yellow onion, chopped medium
2 Cups	yellow onion, diced
4 Ounces	yellow onion, minced
4 Ounces	yellow onion, small dice
2 Cups	yellow onion, small dice
1/2 Pound	yellow onion, thinly sliced
3 Pounds	yellow onion, thinly sliced
2 Pounds	yellow onions, chopped
1 Pound	yellow onions, diced
12 Ounces	yellow onions, medium chop
8 Pounds	yellow onions, peeled and cut in 1-inch dice
2 Cups	yellow onions, thick slice
3 Pounds	yellow polenta
16 Small	Yukon Gold potatoes OR red potatoes, washed
1 large	zucchini, cut into 1/2-inch pieces
3 Medium	zucchini, sliced thin on the bias