Amount	Ingredient
8 Cups	1" cubed ciabatta bread
1 Pound	1/2" slices deli-cut HONEY ROASTED TURKEY BREAST, cut into 1/2" cubes
2 Cups	1/4-inch dice green bell pepper
4 Each	10-inch flour tortillas
3-1/3 Cups	2% milk
As Needed	3-inch round wonton wrappers
2 Slices	7-grain bread, toasted, stacked and cut in 1/2-inch croutons
10 Each	7-inch pitas, each cut into 8 triangles
1/4 Cup	achiote paste
1 Teaspoon	achiote seeds, ground
10 1-Pound	acorn squash
2 1-pound	acorn squash
1 Pound	acorn squash, cut into 1-inch rings
6 Ounces	aged Cheddar, grated
1/2 Pound	aged Wisconsin cheddar cheese, shredded
1 Cup	alfalfa sprouts
10 Ounces	alfalfa sprouts, washed and dried
1 Tablespoon	all purpose flour
2 Cups	all purpose flour
8 Ounces	all purpose flour
1 Cup	all purpose flour
1/3 Cup	all purpose flour
2 Pounds	all purpose flour
1/3 Cup	all-purpose flour
1 Tablespoon	all-purpose flour
1 Pound	all-purpose flour
1 Quart	all-purpose flour
1 Ounce	all-purpose flour
1/2 Cup	all-purpose flour
1/3 Cup	all-purpose flour
1-1/2 Cups	all-purpose flour
3/4 Cup	all-purpose flour
1/2 Cup	all-purpose flour
3 Tablespoons	all-purpose flour
2 Tablespoons	all-purpose flour
1/4 Cup	all-purpose flour
2 Tablespoons	all-purpose flour
3-1/2 Pounds	all-purpose potatoes, peeled & cut into 2-inch chunks
1 teaspoon	allspice
2 Teaspoons	allspice berries
1/2 Teaspoon	almond extract
1 Tablespoon	almond slivers
1 Cup	almonds, coarsely chopped
4 Tablespoons	almonds, toasted
1/4 Cup	almonds, toasted
1 12-inch piece	aluminum foil
1 12-inch piece	aluminum foil
1/2 Cup	Amaretto
1 Quart	amber beer
1-1/2 Quarts	amber beer
1 Cup	amber beer
12 Slices (2/3 to 3/4-ounce each)	American cheese
2 Pounds	American cheese loaf, cubed
2 Medium	ancho chile peppers
2 Tablespoons	ancho chile powder
1-1/2 Tablespoons	ancho chile powder
2 Teaspoons	Ancho chili powder
2 Pounds	andouille sausage
1 Pound	Andouille sausage
1/8 Teaspoon	anise seed, crushed
1/2 Cup	annatto paste
1/2 Cup	apple brandy or apple juice
1-1/4 Pounds	apple butter
3/4 Cup	Apple Chutney
1 Cup	apple cider
1/4 Cup	apple cider
1 Cup	apple cider
2 Cups	apple cider
1-1/2 Cups	apple cider
1/2 Cup	apple cider
1 Gallon	apple cider
2 Gallons	apple cider
1 Quart	apple cider
2 Cups	apple cider
1 Cup	apple cider (sparkling preferred)
2 Cups	apple jack bourbon
1/4 Cup	apple jelly
1-1/4 Cups	apple jelly
1/4 Cup	apple jelly
2 Ounces	apple juice
1 Cup	apple juice
1/4 Cup	apple juice
1 Cup	apple juice concentrate
	Apple Sage Turkey Sausage
1/3 Cup	apple vinegar
1 Medium	apple, cored and thinly sliced (unpeeled)
2 Cups	applewood chips, soaked in water for 3 hours
3/4 Cup	apricot jam
1 Cup	Arborio rice
4 Cups	artichoke hearts
2 Pounds	artichokes, cooked
3 Cups	arugula
1 Pound	arugula leaves, washed and dried
2 Quarts	arugula leaves, washed and dried
As needed	arugula sprigs
1 Cup	arugula, washed and chilled
2 Bunches	arugula, washed, dried and chilled
2 Cups	arugula, washed, dried, & chopped fine
As needed	Asian dipping sauce
1 Pound	asparagus spears
1 Pound	asparagus, ends trimmed, cut in 2" pieces
1 Pound	asparagus, peeled, blanched, cut into 1-inch pieces
6 Pencil thin	asparagus, washed, blanched and plunged into ice water
1 Pound	assorted fresh mushrooms, cleaned & sliced (shiitake, crimini, or button)
As needed	assorted fresh sage leaves
As needed	assorted vegetables, cut in cubes
6	avocado
2 slices	avocado
10 Wedges	avocado
1-1/2 Pounds	avocado, cut into 36 slices
1	Avocado, peeled and cubed
1 Small	avocado, peeled and cut into 8 lengthwise slices
1 Large	avocado, peeled, seeded and diced
1/4 Each	avocado, sliced and fanned
5 Each	avocado, sliced into 16 wedges each
4	avocados, peeled & diced brunoise
2 Medium	avocados, peeled and diced
1 Large	avocados, peeled and pitted
3 Each	avocados, peeled and pitted
4 Each	avocados, seeded, peeled and cut into eighths, lengthwise
1-1/2 Pounds	avocados, sliced
4	avocados, small dice
4	avocados, thinly sliced
3 Small heads	baby bok choy quartered
48	baby carrots
1-1/2 Pounds	baby corn
4 Cups	baby field greens, washed, dried and chilled
48	baby golden beets
1/4 Cup	baby greens, washed, dried and chilled
48	baby patty pan squash
2 Heads	baby romaine lettuce, washed, drained and chilled
1/2 Head	baby romaine lettuce, washed, drained and chilled
1-1/2 Quarts	baby spinach leaves, cleaned and chilled
8 Cups	baby spinach leaves, washed, dried, chilled and torn
1 Cup	baby spinach, washed and chilled
48	baby turnips
1/4 Cup	bacon grease
2 Slices	bacon, cooked and well drained
4	Bagels, sliced
16 (8-inch)	baguettes
4	baguettes, cut into 1/4 inch slices
8 Small	baguettes, sliced
1 9-Inch	baked pie shell
1/4 ounce	bakers yeast
3 Tablespoons	baking powder
1/2 Teaspoon	baking powder
2 Ounces	baking powder
1 Teaspoon	baking powder
2 Tablespoons	balsamic vinegar
1/2 Ounce	balsamic dressing
2 Tablespoons	balsamic vinegar
1/4 Cup	balsamic vinegar
3 Tablespoons	balsamic vinegar
2 Tablespoons	balsamic vinegar
1/3 Cup	balsamic vinegar
2 Tablespoons	balsamic vinegar
3 Ounces	balsamic vinegar
1/4 cup	balsamic vinegar
2 Cups	balsamic vinegar
1 Cup	balsamic vinegar
2/3 Cup	balsamic vinegar
2 Tablespoons	balsamic vinegar
1/4 Cup	balsamic vinegar
1/4 Ounce	balsamic vinegar
1 Ounce	balsamic vinegar
1 Tablespoon	balsamic vinegar
1 Tablespoon	balsamic vinegar
1 Can (8 ounces)	bamboo shoots, rinsed and drained
3 Ounces	bamboo shoots, shredded
As needed	bamboo skewers, soaked in cold water
As needed	bamboo skewers, soaked in ice water
12 Each	banana leaves, toasted and trimmed into 12 (8-inch) squares
2 Medium	bananas, sliced
3 Cups	barbecue sauce
1/2 Teaspoon	basil leaves, dried
1 tablespoon	basil, dry
1/2 Cup	basil, fresh
1/4 Teaspoon	basil, fresh and minced
2 cups	basmati rice
1/2 Cup	basmati rice
1	Bay leaf
1	bay leaf
1 Each	bay leaf
1	bay leaf
1	bay leaf
4	bay leaves
4	bay leaves
3	bay leaves
2	Bay leaves
16 Each	bay leaves
3	bay leaves
2 Small	bay leaves
2	bay leaves
4-5	Bay leaves
2 Each	bay leaves
2	bay leaves
2 Medium	bay leaves
3	bay leaves
2 Whole	bay leaves
2 Each	bay leaves
5	Bay leaves
2 Each	bay leaves
3 Medium	bay leaves
2	bay leaves (fresh, if possible)
1/2 Cup	BBQ sauce
2 Cups	bean sprouts
1/4 Cup	bean sprouts
30 Medium	Belgian endive leaves
6	Belgian endive leaves, washed, drained and chilled
1 Cup	Belgian endive, cut in half at an angle
1 Cup	Belgian endive, julienned
2 Cups	bell pepper, chopped
1/3 Cup	bias cut green onions
1-1/2 Pounds	Bibb lettuce, cleaned, chilled and torn into pieces
2 Cups	Bing cherries, washed, halved and pitted
24 Ounces	bitter orange marmalade
1 Teaspoon	bitter sweet smoked paprika
6 Tablespoons	Black Beans (step 1)
2 Cups	black beans, cooked
2-1/2 Pounds	black beans, cooked and drained
3 Cups	black beans, cooked and drained
1/2 Cup	black beans, cooked, rinsed, and drained
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 Can (15 ounces)	black beans, rinsed and well drained
12 Cups	black beans, soaked, cooked & drained
1 Teaspoon	black olive slices
1 Cup Medium	black olives, pitted and sliced
6 Ounces	black olives, pitted and well drained
7 Ounces	black olives, sliced
160 Each	black olives, small, pitted and drained
1/4 Cup	black olives, well drained
1 Can (4 ounces) sliced	black olives, well drained
1/2 Teaspoon	black pepper
1/4 Teaspoon	black pepper
1/2 Teaspoon	black pepper
3/4 Teaspoon	black pepper
1 Teaspoon	black pepper
1 Tablespoon	black pepper
1/2 Ounce	black pepper
Sprinkle	black pepper
1/8 Teaspoon	black pepper
1/2 Teaspoon	black pepper
1/8 Teaspoon	black pepper
2 Tablespoons	black pepper
1-1/4 Tablespoons	black pepper
1/4 Teaspoon	black pepper
3 Tablespoons	black pepper
1/2 Teaspoon	black pepper
1/2 Teaspoon	black pepper
1/4 Teaspoon	black pepper
1 Teaspoon	black pepper
1/4 Teaspoon	black pepper
2 Teaspoons	black pepper
1/2 Teaspoon	black pepper
1/4 Teaspoon	black pepper
1-1/2 Teaspoons	black pepper
1/2 Teaspoon	black pepper
1 Tablespoon	black pepper
1/2 Tablespoon	black pepper
1/2 teaspoon	black pepper
1/2 teaspoon	black pepper
1/4 Teaspoon	black pepper
1 Teaspoon	black pepper
1 Teaspoon	black pepper
1/2 Teaspoon	black pepper
1/4 Teaspoon	black pepper
1 Tablespoon	black pepper
1-1/2 Teaspoons	black pepper
1/2 Teaspoon	black pepper, coarsely ground
1 Teaspoon	black pepper, freshly ground
1/2 Teaspoon	black pepper, freshly ground
To Taste	black pepper, freshly ground
1-1/2 Teaspoons	black pepper, freshly ground
1 Teaspoon	black pepper, freshly ground
1/8 Teaspoon	black pepper, freshly ground
1 Teaspoon	black pepper, freshly ground
1/2 Teaspoon	black pepper, ground
10	black peppercorns
1/2 Cup	black peppercorns
1 Teaspoon	black peppercorns
5	Black peppercorns
1/4 Cup	black peppercorns
2 Tablespoons	black peppercorns
2 Teaspoons	black peppercorns
10	Black peppercorns
1/2 Teaspoon	black peppercorns, crushed
2 Pounds	black ripe olives, sliced
20 Slices	black rye bread, lightly toasted
1 Tablespoon	black sesame seeds
2 Cups	blackberries, washed & drained
1/4 Cup	blackened seasonings
1/3 Cup	blackening seasoning mix
As needed	blanched julienne carrots
10 Ounces	Bleu cheese, crumbled
6 Ounces	blue cheese dressing
4 Ounces	blue cheese, room temperature
2 Quarts	blueberries, washed and drained
2 Cups	blueberries, washed, drained and stems removed
1 Tablespoon	boiling water
1 Cup	boiling water
	Boiling water
6 Ounces	boiling water
2/3 Cup	boiling water
6 Cups	boiling water
8 Ounces	bok choy, bias cut
3 Ounces	bok choy, shredded
5 Pounds	BONE IN TURKEY, separated into thigh, leg and breast
1 3 to 3-1/2 pounds	BONE-IN TURKEY BREAST
10 Pounds	BONE-IN TURKEY BREAST
1 - 3 to 3-1/2 pound	BONE-IN TURKEY BREAST
1 2-1/2 Pounds	BONE-IN TURKEY BREAST HALF
3 Pounds	BONE-IN TURKEY BREAST, fresh or thawed
1 ((6 to 8) Pound	BONE-IN TURKEY BREAST, fresh or thawed if frozen
1 (6 to 8 - Pound)	BONE-IN TURKEY BREAST, fresh or thawed if frozen
1 (4-1/2 Pound)	BONE-IN TURKEY BREAST, fresh or thawed if frozen
1 (6 to 8 Pound)	BONE-IN TURKEY BREAST, fresh or thawed if frozen
1 4 to 6 Pound	BONE-IN TURKEY BREAST, fresh or thawed if frozen
9 to 10 Pounds	BONE-IN TURKEY BREAST, skin removed, cut into thin scallops (see #4 below)
2 6 Pounds Each	BONE-IN TURKEY BREASTS
8 6-Ounce	BONE-IN TURKEY CHOPS, patted dry
12 16-Ounce	BONE-IN TURKEY THIGHS, skin-on
1 (2 pounds)	BONELESS SKINLESS TURKEY BREAST HALF
7 Pounds	BONELESS TURKEY BREAST
3 Pounds	BONELESS TURKEY BREAST
3 Pounds	BONELESS TURKEY BREAST
2 Pounds	BONELESS TURKEY BREAST ROAST
12 Pounds	BONELESS TURKEY BREAST, skin removed
4 Pounds	BONELESS TURKEY BREAST, skin removed
1 8 to 10 pound	BONELESS TURKEY BREAST, skin removed
5 Pounds	BONELESS TURKEY BREAST, skinless & cut in 4-ounce portions
4 Pounds	BONELESS TURKEY BREAST, sliced into medallions
4 Pounds	BONELESS TURKEY BREAST, thawed
8 Pound	BONELESS TURKEY BREAST, thawed
3 Pounds	BONELESS TURKEY BREASTS
3 20-Ounce	BONELESS TURKEY BREASTS, skinless
1 Pound	BONELESS, SKINLESS TURKEY BREAST TENDERLOINS
1 Pound	BONELESS, SKINLESS TURKEY BREAST TENDERLOINS
1 Pound	BONELESS, SKINLESS TURKEY THIGHS, cut into 1-inch cubes
3/4 Cup	bottled barbecue sauce
1-1/2 Cups	bottled fruit salsa
1/2 Cup	bottled honey-mustard dressing
9 Ounces	bourbon
1-1/2 Cups	bourbon
1 Ounce	bourbon
1 Pint	bourbon whiskey
1/2 Cup	bourbon whiskey
1 Cup	bourbon whiskey
1/4 Cup	bourbon whiskey
2 Packages (5 ounces)	Boursin cheese with garlic and herbs, softened
2 (10-Ounce)	boxes stuffing mix
As needed	Braised kale
1 Cup	braising turkey stock
2 Tablespoons	brandy
1/3 Cup	brandy
1/4 Cup	brandy
2-1/2 Teaspoons	Brazilian Spice Blend
1 Teaspoon	Brazilian Spice Blend
3 Pounds	bread crumbs
1/3 Cup	bread crumbs, toasted
2 1/2 cups	bread flour
1 Pound	bread, cut into 1/2-inch cubes
1 Ounce	Brie cheese, sliced thin
2 Ounces	Brie cheese, sliced thin
1-1/4 Pounds	Brie cheese, thinly sliced
8 Slivers	Brie, halved lengthwise
8	brioche buns
12 Ounces	broad egg noodles, cooked and drained according to package directions
1 Pound	broccoil cuts, cooked and drained
1 Ounce	broccoli florets
2 Cups	broccoli florets
2-1/2 Cups	broccoli florets
3 Pounds	broccoli florets, blanched
1 Cup	broccoli flowerettes
1/4 Cup	broccoli flowerettes
1 Bunch	broccoli rabe, blanched and chopped
4 Cups	broccoli slaw
5 Pounds	broccoli spears, cooked and drained
1 Pound	broccoli, stems and florets, cut into 1/2-inch pieces
1/2 Ounce	brown deli mustard
3 Ounces	brown sauce (Espagnole)
2 Tablespoons	brown sugar
2 Tablespoons	brown sugar
1 Teaspoon	brown sugar
2 Tablespoons	brown sugar
2 Teaspoons	brown sugar
2 Tablespoons	brown sugar
2/3 Cup	brown sugar
2 Tablespoons	brown sugar
1/3 Cup	brown sugar
2 Cups	brown sugar
1/4 Cup	brown sugar
2 Tablespoons	brown sugar
3 Tablespoons	brown sugar
As Needed	brown sugar
2 Tablespoons	brown sugar
1 Tablespoon	brown sugar
2 Pounds	brown sugar
1-1/2 Teaspoons	brown sugar
1-1/2 Tablespoons	brown sugar
3 Ounces	brown sugar
1 Cup	brown sugar
2 Tablespoons	brown sugar
4 Cups	brown sugar, ** SEE NOTE
1 Pound	bucatini pasta (or substitute spaghetti or linguini)
8 Ounces	Burgundy
2 Ounces	butter
2 Tablespoons	butter
1 Teaspoon	butter
As Needed	butter
1/4 Pound	butter
4 Ounces	butter
1 Tablespoon	butter
1 Tablespoon	butter
2 Tablespoons	butter
13 Ounces	butter
2 Tablespoons	butter
1/2 Pound	butter
2 Tablespoons	butter
1 Pound	butter
As needed	butter
2 Tablespoons	butter
As needed	butter
1 Tablespoon	butter
6 Ounces	butter alternative
1/2 Cup	butter cracker crumbs
As needed	butter lettuce leaves, washed, drained and chilled
1 Head	butter lettuce, washed, drained and chilled
2 Tablespoons	butter or oil
1 Pound	butter pats
13 Ounces	butter substitute
12 Ounces	butter substitute
6 Ounces	butter substitute
7 Ounces	butter substitute for broiling
7 Ounces	butter substitute for broiling
To Saute	butter, clarified
1 Cup	butter, divided
3 Ounces	butter, melted
2 Tablespoons	butter, melted
As needed	butter, melted
1 Large Head (7 to 8 Ounces)	butterhead lettuce, leaves torn into bite size pieces
18 Ounces	buttermilk
1-1/2 Pounds	buttermilk
2 Cups	buttermilk
20	buttermilk biscuits, split
1 Pound	butternut squash, peeled and cut into 1-inch cubes
2 Pounds	button mushrooms, cleaned and capped
2 Pounds	button mushrooms, cleaned and dried
4 Ounces	button mushrooms, cleaned and sliced
3 Ounces	button mushrooms, cleaned and sliced
8 Ounces	button mushrooms, cleaned and sliced
1/3 Cup	button mushrooms, cleaned and sliced
1 Pound	button mushrooms, cleaned, sliced and sauteed
1 Pound	cabbage, shredded
1/2 Head	cabbage, shredded OR 1 (1-pound) package shredded coleslaw
1/4 cup	Caesar salad dressing
Pinch	Cajun pepper
3 Tablespoons	Cajun seasonings
As needed	Cajun spice blend
2 Tablespoons	Calabrian 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 (15-Ounce)	can black beans, drained
1 (15 1/2-Ounce)	can butter beans, drained
1 14-Ounce	can coconut milk
1 (14 1/2-ounce)	can crushed tomatoes
1 (14 1/2-Ounce)	can diced tomatoes, undrained
1 (16-Ounce)	can jellied cranberry sauce
1 (20-Ounce)	can pitted sour cherries
1 5.5-Ounce	can tomato paste
1 8-ounce	can tomato sauce
10 1/4-Ounce Slices	CANADIAN STYLE TURKEY HAM, cut in half
9 Ounces	candied ginger
1/2 Cup	canned black beans, drained and rinsed
50 Ounces	canned black beans, rinsed and drained
7 Ounces	canned chipolte peppers in adobo sauce
1 Tablespoon	canned chipotle chilies, minced
8 Ounces	canned chipotle peppers
3 Pounds	canned crushed tomatoes
16 Ounces	canned crushed tomatoes, drained
5 Cups	canned diced tomatoes
1 Gallon	canned diced tomatoes in juice
1-1/2 Cups	canned green chiles, diced
1-1/2 Tablespoons	canned green chilies, diced
1 Quart	canned Italian plum tomatoes, crushed
3/4 Cup	canned jalapeno peppers, chopped
6 Cups	canned kidney beans, drained well
1/4 Cup	canned mild jalapeno chile, chopped
4 Ounces	canned mushroom slices, well drained
32 Ounces	canned plum tomatoes
3-4	Canned plum tomatoes plus juice (or 8-9 tomatoes if tomato confit is not used)
3 Cups	canned plum tomatoes with juices, pureed until smooth
1/4 Cup	canned sliced mushrooms, drained well
12 Ounces	canned sliced water chestnuts, well drained
8 Ounces	canned tomatoes, drained
1/2 Pound	cannellini beans, soaked in water the night before and drained
2 Tablespoons	canola oil
2 Ounces	canola oil
1 Tablespoon	canola oil
2 tablespoons	canola oil
2 Tablespoons	canola oil
3 Tablespoons	canola oil
1/4 Cup	canola oil
2 to 3 Tablespoons	canola oil
2 Tablespoons	canola oil
1-1/2 Cups	canola oil
2 to 3 Tablespoons	canola oil
1/2 Cup	canola oil
1 Tablespoon	canola oil
1 Teaspoon	canola oil
2 Tablespoons	canola oil
4 Tablespoons	canola oil
2 Teaspoons	canola oil
1 Tablespoon	canola oil
2 Tablespoons	canola oil
1 Tablespoon	canola oil
1/4 Cup	canola oil
3 Tablespoons	canola oil
1/2 Cup	canola oil
2 Tablespoons	canola oil
6 Ounces	canola oil
1/2 Cup	canola oil
1/2 Cup	canola oil
4 Tablespoons	canola oil
2 Tablespoons	canola oil
1/4 Cup	canola oil
1-1/2 Tablespoons	canola oil, divided
2 Tablespoons	canola or extra virgin olive oil (for coating bottom of pan/pot)
1 Tablespoon	canola or olive oil
2 28-Ounce	cans diced tomatoes
6 Pounds	cantaloupe, peeled and cut into 3/4-inch dice
1 Tablespoon	capers, drained
1 Tablespoon	capers, drained
1 Cup	capers, drained
1/2 Cup	capers, drained
1/4 Cup	capers, drained
1/3 Cup	capers, drained
1/2 Cup	capers, well drained
1 Tablespoon	caraway seeds
1/2 Teaspoon	cardamom
1-1/2 Teaspoons	Caribbean jerk seasoning
1	Carrot, cut in chunks
1 Medium	carrot, cut into 2X1/8-inch match sticks
1/4 Cup	carrot, grated
1 Ounce	carrot, julienne cut
1	carrot, peeled & cut into 1-inch chunks
1 Large	carrot, peeled & julienned on mandolin, match stick thin
1 Cup	carrot, peeled and chopped
1	Carrot, peeled and cut into 1/2-inch slices
1 cup	carrot, peeled and diced
1 medium	carrot, peeled and grated
1/2 Small	carrot, peeled and shredded
1 Cup	carrot, peeled, julienned thin
1 Medium	carrot, small dice
1/4 Cup thinly sliced	carrots
5	Carrots and scallions - cut in flower shapes
1-3/4 Pounds	carrots, 1/4-inch dice
1 Cup	carrots, 1/4-inch diced
2 Medium	carrots, chopped
2 Large	carrots, coarse chop
1/3 Pound	carrots, coarsely chopped
1/2 Cup	carrots, cut into 1/4-inch julienne strips
3 Medium	carrots, cut into fine match sticks
6 ounces (or 3 cups)	carrots, cut into julienne strips
2 Large	carrots, diced
1/2 Pound	carrots, diced into medium-sized pieces
2 Whole	carrots, fresh
1 Cup	carrots, julienned
2 Each	carrots, large dice
3 Pounds	carrots, peeled & medium dice
1/4 Cup	carrots, peeled and 1/4-inch dice
4 Cups	carrots, peeled and chopped
2	carrots, peeled and diced
2 Medium	carrots, peeled and finely chopped
3	Carrots, peeled and shredded
2 Cups	carrots, peeled and sliced thin
2 Medium	carrots, peeled and small dice
4 Large	carrots, peeled and thinly sliced
12 Ounces	carrots, peeled, cut into 1/4-x 1/4- x 1-inch pieces
3	carrots, rinsed
2	carrots, rough chop
2 Medium	carrots, roughly chopped
1 Cup	carrots, shredded
3 Ounces	carrots, shredded
2-1/2 Cups	carrots, sliced diagonally
10 Ounces	cashews, toasted
2 Tablespoons	catsup
1 Cup	catsup
1 Ounce	cauliflower florets
1/2 Teaspoon	cayenne
2 Tablespoons	cayenne
1/4 teaspoon each	cayenne and nutmeg
1/4 Teaspoon	cayenne pepper
1 Teaspoon	cayenne pepper
1/8 Teaspoon	cayenne pepper
1/8 Teaspoon	cayenne pepper
Pinch	cayenne pepper
1/2 teaspoon	cayenne pepper
1/4 Teaspoon	cayenne pepper
2 Tablespoons	cayenne pepper
1/4 Teaspoon	cayenne pepper
2 Teaspoons	cayenne pepper
1/4 Teaspoon	cayenne pepper
1 Tablespoon	cayenne pepper
1/2 Teaspoon	cayenne pepper
1 Teaspoon	cayenne pepper
1/8 to 1/4 Teaspoon	cayenne pepper
1/4 Teaspoon	cayenne pepper
1-1/2 Tablespoons	cayenne pepper
1/8 Teaspoon	cayenne pepper
1/4 Teaspoon	cayenne pepper
2 Teaspoons	cayenne pepper
1/8 Teaspoon	cayenne pepper
2 Teaspoons	cayenne pepper
2 Teaspoons	cayenne pepper
4 Teaspoons	cayenne pepper
1 Teaspoon	cayenne pepper
3/4 Teaspoon	cayenne pepper
1/8 Teaspoon	cayenne pepper
1/4 Teaspoon	cayenne pepper
1/2 Teaspoon	cayenne pepper
1/4 Teaspoon	cayenne pepper
1 Teaspoon	cayenne pepper
1 Teaspoon	cayenne pepper
1/2 Tablespoon	cayenne pepper
1/4 Cup	celery
1-1/2 Pounds	celery
4 Medium	celery roots, peeled, diced and blanched
1/2 Teaspoon	celery salt
1/8 Teaspoon	celery seed
2 Teaspoons	celery seed
1	celery stalk, diced
2	Celery stalks, sliced
2 Medium	celery stalks, thinly sliced
1/3 Pound	celery with leaves, coarsely chopped
1/4 Cup	celery, 1/4-inch dice
4 Ribs	celery, 1/4-inch dice
2-1/4 Pounds	celery, 1/4-inch dice
1/2 Cup	celery, 1/4-inch diced
4 Cups	celery, chopped
1-1/2 Cups	celery, chopped
2 Cups	celery, chopped
1/4 Cup	celery, chopped
7 Stalks	celery, chopped fine
2 Stalks	celery, chopped fine
2-1/2 Cups	celery, chopped fine
1/2 Cup	celery, chopped fine
3 Stalks	celery, coarse chop
2 Stalks	celery, cut in half
1 Small stalk	celery, cut into 1-inch chunks
1-1/2 Cups	celery, cut into 1-inch pieces
1 Stalk	celery, cut into 1/2-inch slices
1 Pound	celery, diced
1-1/2 Cups	celery, diced
4 Cups	celery, diced
1 Pound	celery, diced
4 Ribs	celery, diced
1 Pound	celery, diced
1 cup	celery, diced (no leaves)
1/2 Pound	celery, diced into medium-sized pieces
1-1/2 Cups	celery, finely chopped
1/2 Cup	celery, finely chopped
2 Stalks	celery, large dice
1/2 Head	celery, leaves removed and rough chop
3 Pounds	celery, medium dice
3 Cups	celery, medium dice
3 Sticks	celery, rinsed
2 Stalks	celery, rough chop
2 Stalks	celery, rough chop
1 Stalk	celery, roughly chopped
1 Cup	celery, sliced
1/2 Cup	celery, sliced
3-1/2 Cups	celery, sliced
4 Ounces	celery, sliced, on the bias 1/4-inch thick
1 Stalk	celery, small dice
1 Cup	celery, trimmed and small dice
1/2 Bunch	celery, washed, rough chop, 1/2"
1 Ounce	Ceylon tea leaves
2 Thin slices	challah
3 Tablespoons	champagne or white wine vinegar
1 Cup	champagne vinegar
1 Teaspoon	champagne vinegar
1 Pound	chanterelles, cleaned and quartered
1 Pound	chayote squash, peeled and cubed
4 (1-Ounce) slices	Cheddar cheese
As needed	Cheddar cheese or cheese spread
1 (10-3/4 -Ounce) can	Cheddar cheese soup
1 Cup	Cheddar cheese, grated
3 Tablespoons	Cheddar cheese, grated
2 Ounces	Cheddar cheese, grated
5 Cups	Cheddar cheese, shredded
6 Ounces	Cheddar cheese, shredded
2 tablespoons	Cheddar cheese, shredded
1 Cup	Cheddar cheese, shredded
4 Pounds	Cheddar cheese, shredded
1 Cup	cheddar cheese, shredded
2 Cups	Cheddar cheese, shredded
4 Ounces	Cheddarella or Cheddar cheese, diced
1 1/2 Pounds	cheese tortellini, fresh or frozen
1 (9-Ounce) package	cheese-filled tortellini
2-1/2 Cups	cherry tomatoes, quartered
As needed	chervil
1 Cup	chervil, chopped
1 Can (15-1/2 ounces)	chestnuts, drained
1 Pound	chestnuts, shelled and poached
1 8 oz. can	chick peas, drained and rinsed
1 (3-Ounce) package	chicken-flavored Ramen noodles, broken into pieces (OMIT SEASONING MIX)
1 Cup	chickpea flour
3 Ounces	chicory frisse
As needed	chiffonade parsley
As needed	chili
1 Pinch	chili flakes
20-24	chili pickled green beans
3 Tablespoons	chili powder
1 Tablespoon	chili powder
1-1/2 Teaspoons	chili powder
2 Tablespoons	chili powder
1-1/2 Teaspoons	chili powder
1-1/2 Tablespoons	chili powder
5 Tablespoons	chili powder
1/4 Teaspoon	chili powder
1/2 Teaspoon	chili powder
3 Tablespoons	chili powder
1 Tablespoon	chili powder
1 Tablespoon	chili powder
2 Teaspoons	chili powder
1 Teaspoon	chili powder
1 Teaspoon	chili powder
3 Tablespoons	chili powder
2-1/4 Tablespoons	chili powder
1 Tablespoon	chili powder
2 Tablespoons	chili powder
1/3 Cup	chili powder
1/4 Teaspoon	chili powder
1 Teaspoon	chili powder
1 Teaspoon	chili powder
1 Tablespoon	chili powder
1 Teaspoon	chili powder
1/2 Teaspoon	chili powder
1 Teaspoon	chili powder
1/2 Teaspoon	chili powder
12 Ounces	chili sauce
3/4 Cup	chili sauce
1/4 Cup	chili sauce
2 (1-Ounce) packages	chili seasoning mix
2 Tablespoons	chimayo chili powder
1 Teaspoon	Chinese 5-spice powder
2 Ounces	Chinese five-spice powder
1 Teaspoon	Chinese rice wine
8	chipatis* or low fat flour tortillas
2 Tablespoons	chipolte base
2 Medium	chipolte chile peppers
1/3 Cup	chipolte chile powder
3 Ounces	chipolte chiles, seeded and diced
20 Each	chipolte chilies, seeded
2 Each	chipolte peppers
	Chipotle Barbecue Sauce
2	Chipotle chiles in adobo sauce, drained and chopped
4 Ounces	chipotle in adobo, pureed
1 Tablespoon	chipotle puree
1/2 Teaspoon	chipotle puree
6 Ounces	chipotle sauce, prepared sauce
1-1/2 Ounces	Chipotle Southwest Sauce
1/2 Cup	chive batons
9 Bunches	chives, finely chopped
1 Cup	chopped celery
2 Cups	chopped celery
1 Cup	chopped celery
1 Cup	chopped celery
2 Cups	chopped celery
1 Cup	chopped celery
1/4 Cup	chopped chives
As needed	chopped chives for garnish
1/4 cup	chopped cilantro
4 Tablespoons	chopped cilantro
2 Tablespoons	chopped cilantro leaves
2-1/2 Cups	chopped COOKED TURKEY
1 Cup	chopped cucumber
2 Tablespoons	chopped dill
3/4 Cup	chopped dill
1 Cup	chopped dried apricots
1 Tablespoon	chopped fresh basil
1/4 Cup	chopped fresh cilantro
2 Tablespoons	chopped fresh cilantro
3 Tablespoons	chopped fresh cilantro
1/3 Cup	chopped fresh cilantro
2 Tablespoons	chopped fresh cilantro
1/3 Cup	chopped fresh cilantro
1/2 Cup	chopped fresh cilantro
2 Tablespoons	chopped fresh cilantro PLUS additional for garnish
1/4 Cup	chopped fresh cilantro, with stem
2 Tablespoons	chopped fresh garlic
1 Tablespoon	chopped fresh garlic
1/4 Cup	chopped fresh herbs such as parsley, thyme, basil, rosemary, oregano
1/2 cup	chopped fresh or frozen spinach
1 Cup	chopped fresh parsley
1/3 Cup	chopped fresh parsley
1/2 Cup	chopped fresh parsley
3 Tablespoons	chopped fresh parsley
2 Tablespoons	chopped fresh parsley
1 Cup	chopped fresh parsley
1/4 Cup	chopped fresh parsley for garnish
1/4 Cup	chopped fresh peppermint
2 Tablespoons	chopped fresh rosemary
1 Tablespoon	chopped fresh rosemary or 1-1/2 teaspoons crushed dried rosemary
1 Tablespoon	chopped fresh rosemary or thyme
1/4 Cup	chopped fresh sage
2 Tablespoons	chopped fresh sage leaves
1 Teaspoon	chopped garlic
3 Tablespoons	chopped garlic
2 Tablespoons	chopped garlic
1 Tablespoon	chopped garlic in oil
1/2 Cup	chopped green bell pepper, seeded
1 Tablespoon	chopped green bell peppers
2 Tablespoons	chopped green chilies
1 4-1/2-Ounce Can	chopped green chilies
1 Can (4 ounces)	chopped green chilies
1 4-Ounce Can	chopped green chilies
1 (4-Ounce) can	chopped green chilies
1 Can (4 ounces)	chopped green chilies
1/3 Cup	chopped green onions
4 Teaspoons	chopped green onions
1/4 Cup	chopped green onions
2 Cups	chopped green onions
1/2 Cup	chopped green onions
1/2 Cup	chopped green onions
As needed	chopped green onions
1/2 Cup	chopped green peppers
1/2 to 1 Cup	chopped green scallions
1/4 Cup	chopped Italian parsley
1/3 Cup	chopped jalapeno chilies, seeded
2 Cups	chopped mango *Note: may use canned mango if fresh is not available
2 Tablespoons	chopped mild pepper rings
2 Cups	chopped onion
1 Cup	chopped onion
1/2 Cup	chopped onion
2 Cups	chopped onion
1 Quart	chopped onion
2 Cups	chopped onion
2 Cups	chopped onion
1 Cup	chopped onion
1 Cup	chopped onion
3 Cups	chopped onions
2 Cups	chopped onions
2 Cups	chopped onions
2 Cups	chopped onions
3 Tablespoons	chopped parsley
1/3 Cup	chopped parsley
1-1/3 Cups	chopped parsley
2 Cups	chopped pecans
1/2 Cup	chopped pecans
1/3 Cup	chopped plum tomatoes
1 Cup	chopped red bell pepper
1 Cup	chopped red skinned potatoes
1/4 Cup	chopped scallions
3 Tablespoons	chopped spinach, squeezed and patted dry
1/4 Cup	chopped sweet onion
1/2 Cup	chopped sweet onion
1 Pound	chopped sweet onion
1 Cup	chopped sweet onion
2 Cups	chopped sweet onion
1-1/2 Cups	chopped sweet onion
2-1/2 Cups	chopped sweet onions
1/4 Teaspoon	chopped thyme leaves
1/3 Cup	chopped tomato
2 Tablespoons	chopped tomatoes
1 Cup	chopped white onion
1-1/2 Cups	chopped zucchini
3/4 Pound	chow mein noodles
3 Ounces	chow mein noodles
12-Ounces	CHUNK SMOKED TURKEY BREAST, cut in thin strips
1/4 Cup	Chunky Guacamole (step 5)
1-1/4 Cups	chunky salsa
1/2 Loaf	ciabatta bread
1 slice	ciabatta, cut in half lengthwise & then cut in half
1/4 Cup	cider vinegar
2 Tablespoons	cider vinegar
2 Tablespoons	cider vinegar
1/2 Cup	cider vinegar
1/2 Cup	cider vinegar
1/4 Cup	cider vinegar
1 Ounce	cider vinegar
2/3 Cup	cider vinegar
1 Tablespoon	cider vinegar
1 Tablespoon	cider vinegar
1 Cup	cider vinegar
1 Bunch	cilantro
3 Ounces	cilantro
As needed	cilantro
1 Teaspoon	cilantro
As Needed	cilantro leaf sprigs, well cleaned
32	cilantro leaves
As needed	cilantro leaves
1/2 Cup	cilantro leaves
1/4 Cup	cilantro leaves, finely chopped
1/4 Cup	cilantro leaves, loosely packed
5	Cilantro sprigs
As needed	cilantro sprigs
1 Tablespoon	cilantro, chopped
1/2 Cup	cilantro, chopped
1 Ounce	cilantro, chopped
1/3 Cup	cilantro, chopped
2 Tablespoons	cilantro, chopped
1 Teaspoon	cilantro, chopped fine
2 Tablespoons	cilantro, fine chop
1/2 Bunch	cilantro, fresh
1 Cup	cilantro, freshly chopped
1/3 Cup	cilantro, freshly chopped
1 Tablespoon	cilantro, minced
1/4 Cup	cilantro, minced
1 Bunch	cilantro, stems removed and chopped
1 Bunch	cilantro, washed and chopped
10 Ounces	cilantro, washed and dried
4 Teaspoons	cilantro, washed, drained and chilled
As needed	cilantro, washed, dried and chopped
1/4 Cup	cilantro, washed, dried, and chopped
2 Bunches	cilantro, well cleaned and chopped
1/8 teaspoon	cinnamon
1/2 Teaspoon	cinnamon
3/4 Teaspoon	cinnamon
4 Sticks	cinnamon
6	cinnamon raisin bagels, sliced and lightly grilled or toasted
1 Each	cinnamon stick
4	Cinnamon sticks
4	cinnamon sticks
1/2 teaspoon each	cinnamon, thyme, salt and pepper
8 Ounces	citrus vinaigrette
As needed	clarified butter
2 Ounces	clarified butter
3 Tablespoons	clarified butter or ghee
4 Ounces	clarified unsalted butter
1 large	clove garlic
1	Clove garlic, minced
1/2 Cup	clover honey
1/4 Cup	clover honey
1/2 Cup	clover honey
dash	cloves
1/4 Cup	cloves
2 Whole	cloves
12 Whole	cloves
3	Cloves garlic, minced
2	cloves garlic, minced
3 Large	cloves garlic, unpeeled
2 Cups	coarse grain Dijon mustard
1/4 Cup	coarse grind black pepper
1/4 Teaspoon	coarse grind black pepper
1/4 Cup	coarse grind coriander
1-1/2 Teaspoons	coarse ground black pepper
1 Ounce	coarse natural sugar
1 Ounce	coarse sea salt
2-1/2 Cups	coarsely chopped figs
4 Cups	coarsely chopped tomatoes
1/4 Teaspoon	coarsely ground black pepper
1-1/2 Teaspoon	coarsely ground black pepper
1/4 Teaspoon	coarsely ground black pepper
Dash	coconut extract
1/8 Teaspoon	coconut extract
1/2 Cup	coconut flakes
2-1/2 Cups	coconut milk
3 Pints	coconut milk
3-1/2 Cups	coconut milk
2 Cups	coconut milk, heated
2 Tablespoons	coffee liqueur
1/2 Cup	cold water
3 Ounces	cold water
4 Quarts	cold water
1 Quart	cold water
2 Tablespoons	cold water
1/3 Cup	cold water
2 Quarts	cold water
3 Gallons	cold water
1/2 Cup	cold water
2 Ounces	cold water
As Needed	cold water
3-1/2 Quarts	cold water
1/4 Cup	cold water
2 Tablespoons	cold water
2 Cups	cold water
1 Cup	cold water
6 Quarts	cold water
1 Gallon	cold water
As needed	cold water
6 Cups	cold water
As needed	cold water
4 Cups	cold water
5 Cups	cold water
1/4 Cup	cold water
1/2 Cup	cold water
3 Tablespoons	cold water
1 Quart	cold water (add more as needed)
9 Cups	cold water, (for sauce)
1/3 Cup	cole slaw dressing
1/4 Cup	Coleman's dry mustard
1/2 Cup	Coleman's dry mustard
1 Pound	collard greens, shredded
As needed	commercial barbecue salsa
3 Quarts	commercial grade mayonnaise, divided
1/2 Cup	commercial heavy-duty mayonnaise
2 Ounces	commercially prepared 30 Spice BBQ Sauce
1-1/2 Quarts	commercially prepared Honey Chipotle Dressing
As needed	cooked and drained spaghetti pasta
3-3/4 Cups	cooked artichoke hearts, coarsely chopped
1 No. 10 can	cooked black beans, rinsed and drained
2 Cups	cooked black eyed peas
1 Pound	COOKED BONELESS TURKEY BREAST ROAST, sliced into 1-ounce slices
45-50 Ounces	cooked cannellini, rinsed and drained
8 Ounces	cooked fresh tomato puree
45-50 Ounces	cooked garbanzo beans, rinsed and drained
4 Ounces	cooked long grain and wild rice
16 Cups	cooked long grain rice, day old
6 Cups	cooked mashed potatoes
2-1/2 Quarts	cooked or canned pinto beans, rinsed and drained
16 Ounces	COOKED or OVEN ROASTED TURKEY BREAST, sliced thin
2 Cups	COOKED or OVEN ROASTED TURKEY, cut in chunks or strips
6 Cups	COOKED or PULLED TURKEY, chopped
6-1/3 Pounds	COOKED or PULLED TURKEY, coarse chop
5 Pounds	cooked purple sticky rice
As needed	cooked rice
As needed	cooked rice
As needed	cooked rice
2 Cups	cooked rice
4 Cups	cooked rice
8 Ounces	cooked rice vermicelli
1/2 Cup	Cooked Tomato Vinaigrette
2 Cups	COOKED TURKEY ( white meat preferred), cubed
1 Pound	COOKED TURKEY BREAST or PULLED TURKEY, cut into 1/2 inch cubes
9-1/2 Pounds	COOKED TURKEY BREAST, cubed, 3/4 inch x 3/4 inch
1 Pound	COOKED TURKEY BREAST, cut into 1-ounce pieces
2 Pounds	COOKED TURKEY BREAST, cut into 1/2-inch julienne
9 Pounds	COOKED TURKEY BREAST, skin removed & medium dice
2-1/4 Pounds	COOKED TURKEY BREAST, sliced thin
3 ounces	COOKED TURKEY BREAST, thinly sliced
3/4 Cup	COOKED TURKEY, chopped
1 Pound	COOKED TURKEY, chopped
3 Cups	COOKED TURKEY, chopped
8 Cups	COOKED TURKEY, chopped
4 Cups	COOKED TURKEY, chopped
2 Cups	COOKED TURKEY, chopped
2 Cups	COOKED TURKEY, cubed
2 Cups	COOKED TURKEY, cubed
2 Cups	COOKED TURKEY, cut into 1/2-inch cubes
10 Ounces	COOKED TURKEY, diced
1-1/2 Pounds	COOKED TURKEY, diced
1 Cup	COOKED TURKEY, finely chopped
3/4 Pound	COOKED TURKEY, skin removed and 1/4-inch dice
6 Ounces	COOKED TURKEY, sliced thin
1 Pound	COOKED TURKEY, thinly sliced
12.5 Pounds	Cooked white rice
16-Ounces	cooked white rice
12 Cups	cooked wild rice
1 Cup	cooked wild rice
4 Cups	cooked wild rice
1 Pound	cooking apples, cored and cut into 1/2-inch rings
As needed	Cooking spray
1-1/2 Cups	cored and finely chopped apple
1/2 teaspoon	coriander
1 Teaspoon	coriander
Pinch	coriander
1/4 Teaspoon	coriander
1/2 teaspoon	coriander
1/4 Tablespoon	coriander powder
1/2 Teaspoon	coriander powder
1/2 Tablespoon	coriander powder
1 Tablespoon	coriander, ground
2-1/2 cups	corn flakes
1/2 Cup	corn kernels
8 Cups	corn kernels
1 Cup	corn kernels, fire roasted
3 Pounds	corn kernels, frozen
3 Quarts	corn niblets
1/3 Cup	corn oil
2 Tablespoons	corn oil
12	Corn tortillas (6-inches in diameter)
2 (6-inch)	corn tortillas, fried
12	corn tostada shells, 7 inch, fried crisp
2 Cans (11 ounces each)	corn with red and green peppers, drained
1 Can (11 ounces)	corn with red and green peppers, well drained
1 Ear	corn, cut into 1/2-inch slices
1 Can (8 3/4-ounces)	corn, drained
1 Can (8-3/4 ounces)	corn, drained
1 Pound	corn, roasted and cut from cob
As needed	cornbread sticks or corn muffins
1 (28-Ounce) bag	cornbread stuffing mix with seasoning packet
4 Cups	cornbread, crumbled
8 Ounces	cornmeal
1 Tablespoon	cornmeal
2 Pounds	cornmeal
3 Tablespoons	cornmeal
4 Teaspoons	cornstarch
1 Tablespoon	cornstarch
2 Teaspoons	cornstarch
2 Tablespoons	cornstarch
1-1/2 Ounces	cornstarch
1/2 Cup	cornstarch
1/4 Teaspoon	cornstarch
1/4 Cup	cornstarch
2 Teaspoons	cornstarch
1 Tablespoon	cornstarch
1 Cup	cornstarch
1 Tablespoon	cornstarch
1/4 Cup	cornstarch
1 Tablespoon	cornstarch
1 Teaspoon	cornstarch
1/3 Cup	cornstarch
2 Tablespoons	cornstarch
2 Tablespoons	cornstarch
As needed	cornstarch slurry
2 Large	Cortland apples, cored and sliced
4 Teaspoons	Cotija cheese
1-1/2 Tablespoons	country-style mustard
6-1/2 Pounds	couscous, cooked
1 Tablespoon	cracked black pepper
3 tablespoons	cracked black pepper
1/2 Teaspoon	cracked black pepper
As needed	cracked black pepper
As needed	cracked black pepper
1/2 Teaspoon	cracked black peppercorns
1 Teaspoon	cracked red pepper
6 Ounces	Craisins
2 Cups	cranapple juice
1 Cup	cranapple juice
2 Cups	cranberries
2 Cups	cranberries, cleaned
3 Cups	cranberry beans, cooked and drained
1 Cup	cranberry juice
2 Cups	cranberry juice
12 Ounces	cranberry juice cocktail
6-1/4 Cups	cranberry orange relish
4 tablespoons	cranberry orange relish, divided
2-1/4 Cups	cranberry sauce
2 Tablespoons	cranberry sauce, drained if necessary
As needed	cranberry sourdough bread
1-1/3 Cups	cranberry vinegar
1-1/2 Cups	Cranberry-Raspberry Vinaigrette
1 Pound	crayfish tails
1 Quart	cream
1 Cup	cream
1/2 Cup	cream
12 Ounces	cream cheese
2 Pounds	cream cheese, cut in large chunks
6 Ounces	cream cheese, room temperature
4 Ounces	cream cheese, room temperature
1 Pound	cream cheese, room temperature
1 Package (8 ounces)	cream cheese, softened
1 Tablespoon	cream cheese, softened
8-Ounces	cream cheese, softened
1 Cup	cream cheese, whipped and softened
1 10-Ounce can	cream of chicken soup
3 Ounces	cream of coconut
6 Ounces	creamy Gorgonzola, crumbled
1/2 Cup	creamy peanut butter
3 Cups	creamy peanut butter
1-1/2 Cups	creamy peanut butter
1 Box (18.3 Ounce)	creamy portobello mushroom soup
1 Ounce	creamy ranch dressing
1/2-Ounce	crema
1-1/4 Pounds	crimini or button mushrooms, sliced thin
4-6 Slices	crisp cucumber
6	Croissants, split
1 Package (6 ounces)	crumbled Feta cheese
4 Ounces	crumbled Feta cheese with basil and tomato (or plain Feta cheese)
2 Tablespoons	crunchy peanut butter
1/3 Cup	crunchy peanut butter
1 Tablespoon	crunchy peanut butter
3/4 Cup	crushed baked tortilla chips
1 Teaspoon	crushed red pepper
1 Teaspoon	crushed red pepper
1/2 Teaspoon	crushed red pepper
1 Teaspoon	crushed red pepper
1-1/2 Teaspoons	crushed red pepper
1/4 Teaspoon	crushed red pepper flakes
1/4 Teaspoon	crushed red pepper flakes
1/2 Teaspoon	crushed red pepper flakes
To Taste	crushed red pepper flakes
1/2 Teaspoon	crushed red pepper flakes
1/4 Teaspoon	crushed red pepper flakes
1 Quart	crushed tomato or puree
4 Cups	crushed tomatoes
1 #10 Can	crushed tomatoes
7-1/2 Cups	crushed tomatoes
1 #10 Can	crushed tomatoes in puree
1 (28-Ounce) can	crushed tomatoes, DIVIDED
4 slices	crusty herb or white bread
40 Slices	crusty white bread
4 Ounces	crystallized ginger, chopped
4 15-inch	Cuban bread loaves
8 Cups	cubed multi-grain bread
4 Cups	cubed vegetables (mixture of corn, peas and carrots), cooked just until crisp-tender
3 Medium	cucumber
1/2 Cup	cucumber, finely diced
6 Slices	cucumber, peeled
1 Cup	cucumber, peeled & chopped
1 Pound, 14 Ounces	cucumber, peeled & sliced thinly
1/2 Cup	cucumber, peeled, seeded & cut into 1/4-inch cubes
1	cucumber, peeled, seeded and diced
1-1/2 Cups	cucumber, peeled, seeded, cut into 1/4-inch pieces
2 Whole	cucumbers, fresh
2 Large	cucumbers, peeled, seeded and diced
2 Each	cucumbers, thinly sliced
1 Pound, 14 Ounces	cucumbers, thinly sliced
1 Teaspoon	cumin
1 Pinch	cumin
1 Tablespoon	cumin
1/2 Teaspoon	cumin
1 teaspoon	cumin
2 Teaspoons	cumin
1/2 Teaspoon	cumin
1-1/2 Teaspoon	cumin
1 Teaspoon	cumin
2 Tablespoons	cumin
1 Tablespoon	cumin
1/2 Teaspoon	cumin
1 Teaspoon	cumin
1/4 Teaspoon	cumin
1 Tablespoon	cumin
1 teaspoon	cumin
1/2 Teaspoon	cumin
2 Tablespoons	cumin seed
Pinch	cumin seed
2 Tablespoons	cumin seeds
1 Teaspoon	cumin seeds, browned
2 Tablespoons	cumin, ground
1/2 Tablespoon	cumin, ground
1-1/2	cups bottled/prepared pasta sauce
1/2 Cup	currant jelly
2 Cups	currants
2 Tablespoons	curry powder
5 Teaspoons	curry powder
3/4 teaspoon	curry powder
1 Teaspoon	curry powder
3 Tablespoons	curry powder
1/3 Cup	curry powder
1/4 Cup	curry powder
1-1/2 Pounds	cut corn, thawed
1 Tablespoon	dark brown sugar
2 Tablespoons	dark brown sugar
2 Tablespoons	dark chili powder
4 Teaspoons	dark roast sesame oil
2 Tablespoons	dark sesame oil
1-1/2 Gallons	DARK TURKEY STOCK
1/2 Cup	dark-brown sugar
3 Cups	day old bread, cubed
1 Tablespoon	dehydrated minced onion
1 Pound	deli OVEN ROASTED TURKEY BREAST, sliced
1 Pound + 14 Ounces	DELI TURKEY BREAST, sliced
3 ounces	DELI TURKEY BREAST, thinly sliced or shaved
1 pound	DELI TURKEY HAM, shaved
1/2 Teaspoon	dextrose
1/2 Cup	diced button mushrooms
1 Cup	diced celery
1 Cup	diced celery
1/2 Cup	diced celery
4 Cups	diced day-old bread
3 Tablespoons	diced fresh parsley
1/4 Cup	diced garlic
1 (4-Ounce) can	diced green chilies
1 Cup	diced GRILLED TURKEY BREAST, (step 4)
12 Ounces	diced onion (1/3-inch dice)
3 Cups	diced onions
1/2 Cup	diced roasted red peppers, preferably piquillos
3 Cups	diced roasted tomatoes, canned
8 Cups	diced sweet onions
1 Cup	diced tomatoes
1-2/3 Cups	diced tomatoes (canned) with juice
1 Quart	diced tomatoes in juice
1 (14.5-Ounce) can	diced tomatoes, drained
1 (14-1/2-Ounce) can	diced tomatoes, no added salt, undrained AND divided
1 14-1/2-Ounce Can	diced tomatoes, with juices
1 (28-Ounce) can	diced tomatoes, with juices
1/2 Cup	diced yellow onion
1 Cup	diced yellow onions
2 Ounces	Dijon mustard
2 Tablespoons	Dijon mustard
3 Tablespoons	Dijon mustard
1/2 Cup	Dijon mustard
1 Tablespoon	Dijon mustard
1/2 Cup	Dijon mustard
1-1/2 Tablespoons	Dijon mustard
1/4 Cup	Dijon mustard
1 Teaspoon	Dijon mustard
2 Tablespoons	Dijon mustard
2 Tablespoons	Dijon mustard
3 Tablespoons	Dijon mustard
2 Teaspoons	Dijon mustard
2 teaspoons	Dijon mustard
1/4 Cup	Dijon mustard
3/4 Cup	Dijon mustard
3 Tablespoons	Dijon mustard
1/4 Teaspoon	Dijon mustard
1 Tablespoon	Dijon mustard
2 Tablespoons	Dijon mustard
1 Tablespoon	Dijon mustard
1 Cup	Dijon mustard
2 Tablespoons	Dijon mustard
2 Teaspoons	Dijon mustard
2 Tablespoons	Dijon mustard
1/3 Cup	Dijon mustard, divided
3/4 Cup	Dijon style mustard
1 Tablespoon	Dijon style mustard
2 Teaspoons	Dijon-style mustard
1/4 cup	Dijon-style mustard
1 Tablespoon	Dijon-style mustard
16	dill pickles
	Dressing Ingredients
1/4 Cup	dried apricots, chopped
10 Ounces	dried apricots, soaked to soften
1/2 Ounce	dried basil
1 Tablespoon	dried basil
1/4 Cup	dried basil
1/2 Teaspoon	dried basil
4 Teaspoons	dried basil
2-1/2 Teaspoons	dried basil leaves
3 Tablespoons	dried basil leaves
1-1/2 Teaspoons	dried basil leaves
1 Tablespoon	dried basil leaves
1 Tablespoon	dried basil, crumbled
1 Cup	dried blueberries
4 Cups	dried bread crumbs
1-1/4 Cups	dried bread crumbs
1/2 Cup	dried bread crumbs
2 Pounds	dried bread crumbs, diced
10 Slices	dried bread, cubed
12 Slices	dried bread, cubed
1/2 Cup	dried cherries
1 Teaspoon	dried chili pepper
1 Teaspoon	dried cilantro
2 Tablespoons	dried coriander
2 Cups	dried cranberries
1/2 Cup	dried cranberries
1 Cup	dried cranberries
1-1/3 Cups	dried cranberries
2 Tablespoons	dried cumin
1 Cup	dried currants
1/4 Cup	dried currants
1-1/2 Teaspoons	dried herbes de Provence
Pinch	dried herbes de Provence
1-1/2 Teaspoons	dried herbes de Provence
1/2 Cup	dried Italian bread crumbs
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 Tablespoon	dried marjoram
1/4 Teaspoon	dried marjoram
1/4 Teaspoon	dried marjoram
1/4 Teaspoon	dried marjoram leaves
1/2-Ounce	dried mushroom pieces
1 Teaspoon	dried onion
1 Teaspoon	dried oregano
1/4 Teaspoon	dried oregano
1/2 Teaspoon	dried oregano
1/4 Teaspoon	dried oregano
2-1/2 Teaspoons	dried oregano
1 Teaspoon	dried oregano
1/2 Teaspoon	dried oregano
1/2 Ounce	dried oregano
1 Teaspoon	dried oregano
1 Teaspoon	dried oregano
1 Teaspoon	dried oregano
1-1/2 Teaspoons	dried oregano
1 Tablespoon	dried oregano
1 Tablespoon	dried oregano
4 Teaspoons	dried oregano
1/2 Teaspoon	dried oregano
1 Teaspoon	dried oregano
2 Teaspoons	dried oregano
1 Teaspoon	dried oregano
1/4 Teaspoon	dried oregano
1/2 Teaspoon	dried oregano
1 Teaspoon	dried oregano
1 Teaspoon	dried oregano
1/2 Teaspoon	dried oregano
1 Tablespoon	dried oregano
1 Teaspoon	dried oregano leaves
1/4 Cup	dried oregano leaves
2-1/2 Teaspoons	dried oregano leaves
1-3/4 Teaspoons	dried oregano leaves
1/2 Teaspoon	dried oregano leaves
4 Teaspoons	dried oregano leaves
1/2 to 1 Teaspoon	dried oregano leaves
1/2 Teaspoon	dried oregano leaves
1/4 Teaspoon	dried oregano leaves
2 Tablespoons	dried oregano leaves
1-1/2 Teaspoon	dried oregano leaves
1-1/2 Tablespoons	dried oregano leaves
4 Teaspoons	dried oregano leaves
1/4 Teaspoon	dried oregano leaves, crushed
2 Teaspoons	dried oregano, crumbled
2 Tablespoons	dried oregano, crushed
2 Tablespoons	dried parsley
1 Teaspoon	dried parsley
1/4 Teaspoon	dried parsley
1 Tablespoon	dried parsley flakes
1 Pound	dried penne pasta
1-1/2 Pounds	dried red kidney beans
1/4 Teaspoon	dried red pepper flakes
1/4 Teaspoon	dried red pepper flakes
1/4 Teaspoon	dried red pepper flakes
1 teaspoon	dried rosemary
1 Teaspoon	dried rosemary
1/2 Cup	dried rosemary leaves
3 Tablespoons	dried rosemary, crumbled
1 Tablespoon	dried rosemary, crumbled
1/2 Teaspoon	dried rosemary, crushed
1/2 Teaspoon	dried rosemary, crushed
1/4 Teaspoon	dried rosemary, crushed
2 Teaspoons	dried rosemary, crushed
1/3 Cup	dried sage
1/2 Teaspoon	dried sage
1/2 Teaspoon	dried sage
1/2 Teaspoon	dried sage
1 Teaspoon	dried sage leaves
1/2 Teaspoon	dried sage leaves
1-1/4 Teaspoons	dried sage leaves
1-1/4 Teaspoons	dried sage leaves
1-1/4 Teaspoons	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
1-1/2 Teaspoons	dried summer savory leaves
1 teaspoon	dried tarragon
1-1/2 Tablespoon	dried tarragon
4 Teaspoons	dried tarragon
2 cups	dried tart cherries
3/4 Cup	dried tart cherries, coarsely chopped
1/2 Teaspoon	dried thyme
1/2 Teaspoon	dried thyme
1 Teaspoon	dried thyme
1/2 Teaspoon	dried thyme
1/2 Teaspoon	dried thyme
1 Tablespoon	dried thyme
1 Teaspoon	dried thyme
2 Tablespoons	dried thyme
1/2 Teaspoon	dried thyme
1 Teaspoon	dried thyme
1 Teaspoon	dried thyme
2 Tablespoons	dried thyme
1-1/2 Tablespoons	dried thyme
1/2 Teaspoon	dried thyme
1/4 Teaspoon	dried thyme
1 Teaspoon	dried thyme
1 Teaspoon	dried thyme leaves
1 Teaspoon	dried thyme leaves
1-1/2 Teaspoons	dried thyme leaves
1-3/4 Teaspoons	dried thyme leaves
1/4 Teaspoon	dried thyme leaves
1 Teaspoon	dried thyme leaves
1/2 Teaspoon	dried thyme leaves
1/2 Teaspoon	dried thyme leaves
1/2 Cup	dried thyme leaves
1 Teaspoon	dried thyme leaves
1 Tablespoon	dried thyme leaves, crushed
3 Cups	dry 1/4-inch bread crumbs
2 Ounces	dry angel hair pasta
2-1/2 Pounds	dry black beans (organic)
1/2 Cup	dry bread crumbs
As needed	dry bread crumbs
3 Cups	dry bread crumbs
1/4 Cup	dry bread crumbs
3 Cups	dry breadcrumbs
1 Cup	dry breadcrumbs
For garnish	dry cranberries
2 Teaspoons	dry lavender
1 Tablespoon	dry leaf oregano
1/4 Teaspoon	dry marjoram leaves
1-1/2 Teaspoons	dry mustard
1/2 Teaspoon	dry mustard
1 Teaspoon	dry mustard
2 Teaspoons	dry mustard
2 Teaspoons	dry mustard
3/4 teaspoon	dry mustard
1/4 Teaspoon	dry oregano leaves
2 Cups	dry plain bread crumbs
1/2 Cup	dry plain bread crumbs
4 Cups	dry pumpkin seeds
1/2 Pound	dry red kidney beans, soaked overnight in the refrigerator
1/2 Cup	dry red wine
1/4 Cup	dry red wine
4 Cups	dry red wine
1/2 Cup	dry red wine
1/2 cup	dry red wine
1/4 Cup	dry red wine
1/4 Cup	dry red wine
1/4 Cup	dry red wine
2 Cups	dry red wine
4-1/2 Pounds	dry rigatoni
1 Tablespoon	dry rosemary
1/4 Teaspoon	dry rubbing sage
1/2 Cup	dry sherry
1 Ounce	dry sherry
1/3 Cup	dry sherry
2 Tablespoons	dry sherry
1 Cup	dry sherry
1/4 Cup	dry sherry
1/2 Cup	dry sherry
1/2 Cup	dry sherry
1/4 Teaspoon	dry tarragon
1-1/4 Pound	dry thin Chinese egg noodles
1 Teaspoon	dry thyme
1/4 Teaspoon	dry thyme leaves
1 Pound	dry white beans (cannellini), soaked overnight
1/4 Cup	dry white wine
1 Cup	dry white wine
1 to 1-1/4 Cups	dry white wine
1 Cup	dry white wine
1-1/2 Cups	dry white wine
1 Cup	dry white wine
2 Cups	dry white wine
3 Tablespoons	dry white wine
6 Ounces	dry white wine
1 Quart	dry white wine
3 Ounces	dry white wine
1 Cup	dry white wine
1/2 Cup	dry white wine
2 Cups	dry white wine
2 Cups	dry white wine
1/4 cup	dry white wine
2 Ounces	dry white wine
1 Cup	dry white wine
2 Ounces	dry white wine
1/4 Cup	dry white wine
1-1/2 Cups	dry white wine
2 Cups	dry white wine
1 Cup	dry white wine
1/2 Cup	dry white wine
1/4 Cup	dry white wine
3 Cups	dry white wine
1/2 Cup	dry white wine
1 Tablespoon	dry white wine
1/4 Cup	dry white wine
1/4 Cup	dry white wine
4 Ounces	dry white wine
1 Cup	dry white wine (recommended: Virginia Chardonnay)
3 Gallons	duck fat
	Duck Sauce
1	Dungeness crab, par cooked
As needed	each fresh herbs - thyme, basil and rosemary
2 Tablespoons	each fresh herbs - thyme, basil and rosemary - DIVIDED
1 Sprig	EACH fresh thyme, parsley and sage, minced
1/4 Teaspoon	each kosher salt and black pepper
1/2 Teaspoon	each salt and black pepper
1/4 Teaspoon	each salt and black pepper
1 Teaspoon	each salt and freshly ground black pepper
Dash	each salt and freshly ground pepper
1	egg
3/4 Cup	egg batter
2 Ounces	egg linguine, freshly cooked and drained
As needed	egg wash
As needed	egg wash
As needed	egg wash
As needed	egg wash
As needed	egg wash
1	egg white, beaten
2	egg whites
4 Large	egg whites
16 Large	egg whites OR 2-1/4 cups liquid egg white product, well beaten
As Needed	egg whites, slightly beaten
1 Large	egg yolk
1 Large	egg yolk, lightly beaten
6	egg yolks
3	egg yolks
1	egg, beaten
1 Large	egg, beaten
1 Large	egg, beaten
1 Large	egg, beaten
1	egg, beaten
1	egg, beaten
1	Egg, beaten
1 Large	egg, beaten with 1 teaspoon water
1	egg, slightly beaten
1 Large	egg, slightly beaten
1 Large	egg, well beaten
1 Large	eggplant
4 Slices	eggplant, 3 inch diameter, 1/2" thick
1 Pound	eggplant, cut into 1/4 inch dice
6 Pounds	eggplant, grilled and diced
1 (1-pound)	eggplant, peeled and cut into 1/4-inch cubes
3 Medium	eggplants, peeled and sliced thin
5	eggs
3 Large	eggs
3 Large	eggs
4 Large	eggs
5 Large	eggs
3 Dozen	eggs
3 Large	eggs
4	eggs
2 Large	eggs
3	eggs
12	eggs
2 Large	eggs
6 Large	eggs, beaten
12 Large	eggs, beaten
6 Large	eggs, beaten
3 Large	eggs, beaten
2 large	eggs, beaten
6	eggs, beaten
5 Medium	eggs, beaten
2 Each	eggs, beaten
6 Each	eggs, beaten
5 Large	eggs, beaten
13 Each	eggs, large
4 Large	eggs, lightly beaten
4 Large	eggs, lightly beaten
10	eggs, lightly beaten
10	eggs, lightly beaten
6 Hard-cooked	eggs, peeled
2	eggs, slightly beaten
4 Each	eggs, slightly beaten
1 Dozen	eggs, soft scrambled
6 Large	eggs, well beaten
1 Dozen	eggs, whipped
2	eggs, whipped
4 Cups	English peas, blanched
1 Cup	English walnuts
4 Pounds	escarole
4 Heads	escarole, washed, drained & chopped
1 Can (12 ounces)	evaporated skim milk
4	extra large whole eggs
2 Pounds	EXTRA LEAN GROUND TURKEY BREAST
1 Quart	extra virgin olive oil
As needed	extra virgin olive oil
4-1/2 Cups	extra virgin olive oil
As needed	extra virgin olive oil
1 Cup	extra virgin olive oil
1 Cup	extra virgin olive oil
1/2 Cup	extra virgin olive oil
1 Cup	extra virgin olive oil
2 Cups	extra virgin olive oil
1/2 Cup	extra virgin olive oil
3 Cups	extra virgin olive oil
2 Tablespoons	extra virgin olive oil
3/4 Cup	extra virgin olive oil
1 Cup	extra virgin olive oil
2 Teaspoons	extra virgin olive oil
1/2 Cup	extra virgin olive oil
1/4 Cup	extra virgin olive oil
3 Tablespoons	extra virgin olive oil
4 Tablespoons	extra virgin olive oil
1-1/2 Cups	extra virgin olive oil
4-1/2 Tablespoons	extra virgin olive oil
3 Tablespoons	extra virgin olive oil, DIVIDED
1 pound	EXTRA-LEAN GROUND TURKEY
2 Tablespoons	extra-virgin olive oil
1/4 Cup	extra-virgin olive oil
As needed	extra-virgin olive oil
1 Ounce	extra-virgin olive oil
8 (8-inch)	fat-free flour tortillas, warmed
1 Cup	fat-free sour cream
1/4 Cup	fat-free sour cream
1 Pound	fatback, cut in 1-inch pieces
1 Tablespoon	favorite chili rub with cumin
2 Medium	fennel bulbs, trimmed & coarsely chopped
1-1/2 Large	fennel bulbs, trimmed, cored and thinly sliced
As needed	fennel fronds for garnish
	Fennel Hash
1/4 Teaspoon	fennel seed, crushed
1 Teaspoon	fennel seed, crushed
1-1/2 Teaspoons	fennel seeds
1 Teaspoon	fennel seeds, crushed
3/4 Teaspoon	fennel seeds, crushed
4 Teaspoons	fennel seeds, crushed
1 Tablespoon	fennel seeds, crushed
1/2 Teaspoon	fennel seeds, crushed
1 Teaspoon	fennel seeds, crushed
1/4 Teaspoon	fennel seeds, crushed
1/2 Bulb	fennel, sliced
1 Quart	Feta cheese
2 Pounds	Feta cheese, crumbled
1-1/2 Cups	Feta cheese, crumbled
1-1/2 Pounds	Feta cheese, crumbled
3-3/4 Cups	Feta cheese, crumbled
6 Ounces	Feta cheese, crumbled
4 Ounces	fettuccine
4 Pounds, 3 Ounces	fettuccine noodles, cooked and warm
To Taste	file powder
1-1/2 Tablespoons	file powder
1/2 Cup	filé powder (ground sassafras root)
As needed	fine bread crumbs
1 Cup	finely chopped carrot
1 Cup	finely chopped celery
1/2 Cup	finely chopped celery
2 Cups	finely chopped celery
1-1/2 Cups	finely chopped celery
2 Tablespoons	finely chopped crystallized ginger
1 Cup	finely chopped green onions
1/2 Cup	finely chopped onion
1 Cup	finely chopped onion
1 Cup	finely chopped onion
1-1/2 Cups	finely chopped onion
3/4 Cup	finely chopped pecans
1-1/2 Cups	finely chopped pecans
1/2 Teaspoon	finely grated lime zest
1-1/2 Teaspoons	finely grated orange peel
As needed	fire roasted pepper and onion mixture
3	firm pears, peeled and grated
12 Ounces	firm white bread, cut into 1/2-inch cubes
3 Cups	firmly packed arugula
1-1/2 Gallons	fish fume
1-1/2 Ounces	fish sauce
1/2 Cup	fish sauce
10 Sprigs	flat leaf parsley
1/4 Cup	flat leaf parsley, chopped
2 Tablespoons	flat leaf parsley, chopped
3 Tablespoons	flat parsley leaves
16 Slices	flatbread
As needed	flavored olive oil
As needed	flavored rice, cooked
3 Tablespoons	flour
2 Cups	flour
1/2 Cup	flour
2 Tablespoons	flour
3 Tablespoons	flour
7 Ounces	flour
2 Tablespoons	flour
1/2 Cup	flour
As needed	flour
4 Cups	flour
1/4 Cup	flour
2 Cups	flour
1/4 Cup	flour
1 Cup	flour
3 Tablespoons	flour
1/2 Cup	flour
1/2 Pound	flour
As needed	flour
3 Cups	flour
3/8 Cup	flour
2 Cups	flour
3 Tablespoons	flour
3/4 Cup	flour
1/2 Cup	flour
1 Cup	flour
1 Tablespoon	flour
1 Cup	flour
4 Ounces	flour
4 Ounces	flour
As needed	flour
1 10-inch	flour tortilla
1 10-inch	flour tortilla
10 8-inch	flour tortilla shells
As needed	flour tortillas
24 (10-inch)	flour tortillas
10 8-inch	flour tortillas
8 9-10 inch	flour tortillas
4 9-inch diameter	flour tortillas
2 (10-Inch)	flour tortillas
12 6-inch	flour tortillas
4 8-inch	flour tortillas* (See Note #4)
20 8 to 9 inch	flour tortillas, warm
4 8-inch	flour tortillas, warmed
8 (8-inch)	flour tortillas, warmed
2 Pounds	focaccia bread, sliced horizontally
2 Pounds	foie gras
1	French baguette (10 ounces), cut into 1-inch cubes
1 Loaf	French bread
8 Slices	French bread, cut 3/4-inch thick
24 Pieces	French bread, cut into 5-inch chunks, split
4 Slices	French bread, day old
2-1/2 Cups	French bread, day old and cut into 1/2-inch cubes
As needed	French fries
6 8-inch	French-style rolls, split lengthwise and lightly toasted
1 Pound + 3 Ounces	fresh 6x7 tomatoes, cut into wedges
4 Ounces	fresh arugula, washed, drained and chilled
16 Stalks	fresh asparagus, grilled or steamed
1 Cup	fresh basil
6 Ounces	fresh basil
1/2 Cup	fresh basil leaves
1/4 Cup	fresh basil leaves
As needed	Fresh basil leaves and grape clusters, washed & dried
1/2 Cup	fresh basil leaves, torn into large pieces
2 Bunches	fresh basil leaves, washed and dried
3 Tablespoons	fresh basil, chiffonade
1/3 Cup	fresh basil, chiffonade
1 Teaspoon	fresh basil, chiffonade
2 Tablespoons	fresh basil, chopped
1/4 Cup	fresh basil, chopped
1/2 Cup	fresh basil, chopped
1 Tablespoon	fresh basil, chopped
1 Teaspoon	fresh basil, chopped
1 Cup	fresh basil, chopped
1 Teaspoon	fresh basil, coarse chop
4 Sprigs	fresh basil, for garnish
1/2 Cup	fresh basil, julienne-cut
2 Cups	fresh basil, julienned
2 Teaspoons	fresh basil, minced
4-1/2 Cups	fresh bean sprouts
8 Ounces	fresh bean sprouts
1 Cup	fresh bread crumbs
2-1/2 Cups	fresh bread crumbs
1 Pound	fresh broccoli, cut into 1-inch pieces
2 Cups	fresh button mushrooms, cleaned and cut in chunks
1/2 Pound	fresh button mushrooms, cleaned and sliced
2-1/2 Cups	fresh button mushrooms, cleaned, sliced and sauteed
2-1/2 Cups	fresh button mushrooms, sliced
1 Cup	fresh button mushrooms, sliced
2 Pounds	fresh carrots, flower cut
2 Tablespoons	fresh chives, chopped
1 Tablespoon	fresh chives, chopped
1 Tablespoon	fresh chives, minced
3/4 Cup	fresh chopped cilantro
1 Tablespoon	fresh chopped cilantro
2 Tablespoons	fresh chopped oregano or basil
1/4 Cup	fresh chopped rosemary
1/4 Cup	fresh chopped thyme
1 Pound	fresh chorizo sausage
1/4 Cup	fresh cilantro
1 Cup	fresh cilantro
1 Tablespoon	fresh cilantro
1/2 Bunch	fresh cilantro
2 Teaspoons	fresh cilantro
2 Teaspoons	fresh cilantro leaves
1 Tablespoon	fresh cilantro leaves
As needed	fresh cilantro leaves
1/3 Cup	fresh cilantro leaves, chopped
1/4 Cup	fresh cilantro leaves, chopped
1 Cup	fresh cilantro leaves, washed and dried
As needed	fresh cilantro sprigs
As needed	fresh cilantro sprigs
1/4 Cup	fresh cilantro sprigs
1 Bunch	fresh cilantro sprigs
1 Bunch	fresh cilantro sprigs
As needed	Fresh cilantro sprigs
2 Each	fresh cilantro sprigs, rough chop
3/4 Cup	fresh cilantro, chopped
1/2 Cup	fresh cilantro, chopped
2 Cups	fresh cilantro, chopped
2 Tablespoons	fresh cilantro, chopped
1/2 Cup	fresh cilantro, chopped
1/2 Cup	fresh cilantro, chopped
1/4 Cup	fresh cilantro, chopped
2 Teaspoons	fresh cilantro, chopped
2 Teaspoons	fresh cilantro, chopped
2 Tablespoons	fresh cilantro, chopped
1/4 Cup	fresh cilantro, chopped
2 Tablespoons	fresh cilantro, chopped
3/4 Cup	fresh cilantro, chopped
1 Cup	fresh cilantro, chopped fine
1-1/2 Cups	fresh cilantro, cleaned, drained and chopped
1/3 Cup	fresh cilantro, coarsely chopped
As needed	fresh cilantro, fine chop
1 Tablespoon	fresh cilantro, finely chopped
1 Ounce	fresh cilantro, finely chopped
2 Tablespoons	fresh cilantro, finely chopped
4 Ounces	fresh cilantro, finely chopped
1/3 Cup	fresh cilantro, minced
2 Bunches	fresh cilantro, stems removed
1 Cup	fresh cilantro, washed and dried
1 Cup	fresh cilantro, well washed, dried and chopped
As needed	fresh coriander
1/2 Tablespoon	fresh coriander, chopped
1 Package (12 ounces)	fresh cranberries
2 Cups	fresh cranberries
6 Cups	fresh cranberries, washed and picked over
2 Cups	fresh cranberries, washed and picked over
2 Tablespoons	fresh dill, chopped
2 Tablespoons	fresh dill, minced
4 Dozen	fresh eggs
4 Ounces	fresh epazote (leaves only)
2 Pounds	fresh fennel bulbs, sliced thin
4 Cups	fresh fennel, 1/2 inch dice
4 Ounces	fresh fettuccine
As needed	fresh figs
7 Pounds	fresh figs, chopped
1 Cup	fresh figs, stemmed and quartered
1 Tablespoon	fresh flat-leaf parsley, chopped
As needed	fresh fruit
As needed	fresh fruit
As needed	fresh fruit for garnish
As needed	fresh fruit salad, accompaniment
For Garnish	fresh fruits
2 Ounces	fresh garlic, coarsely chopped
2 Tablespoons	fresh garlic, minced
2 Teaspoons	fresh garlic, minced
1 Teaspoon	fresh garlic, minced
1 Teaspoon	fresh garlic, minced
6 Cloves	fresh garlic, minced
1 Tablespoon	fresh garlic, minced
3 Cloves	fresh garlic, minced
Pinch	fresh garlic, minced
2 Cloves	fresh garlic, minced
1 teaspoon	fresh garlic, minced
10 Ounces	fresh garlic, minced
1/4 Cup	fresh garlic, minced
2 Tablespoons	fresh garlic, minced
1/4 Cup	fresh garlic, minced
8 Cloves	fresh garlic, minced
9 Cloves	fresh garlic, minced
1 Tablespoon	fresh garlic, minced
1/2 Teaspoon	fresh garlic, minced
2 Tablespoons	fresh garlic, minced
1 Tablespoon	fresh garlic, minced
2 Tablespoons	fresh garlic, minced
1 Tablespoon	fresh garlic, minced
1/4 Cup	fresh garlic, minced
1/4 Cup	fresh garlic, minced
1 Ounce	fresh garlic, minced
12 Cloves	fresh garlic, peeled
6 Cloves	fresh garlic, peeled
6-8 Cloves	fresh garlic, peeled
2 Cloves	fresh garlic, peeled
1 Cup	fresh garlic, peeled and cut into slivers
2 Cloves	fresh garlic, rough chop
2 Cloves	fresh garlic, smashed
2 Teaspoons	fresh ginger root, grated
2 Tablespoons	fresh ginger root, grated
2 Tablespoons	fresh ginger root, minced
1/2 Teaspoon	fresh ginger root, minced
1/4 Cup	fresh ginger root, minced
1-1/2 Tablespoons	fresh ginger root, minced
1 Slice	fresh ginger root, peeled (1/2 X 3/4-inch)
1 Tablespoon	fresh ginger root, peeled and chopped
1/2 Cup	fresh ginger root, peeled and chopped
2 tablespoons	fresh ginger root, peeled and grated
1 Teaspoon	fresh ginger root, peeled and grated
1-1/2 Teaspoons	fresh ginger root, peeled and grated
1 Teaspoon	fresh ginger root, peeled and minced
1-1/4 Tablespoons	fresh ginger root, peeled and minced
1-1/2 Teaspoons	fresh ginger root, peeled and minced
1/4 Cup	fresh ginger root, peeled and minced
2 Tablespoons	fresh ginger root, peeled and minced
1-1/4 Teaspoons	fresh ginger, grated
2 Teaspoons	fresh ginger, grated
1 Tablespoon	fresh ginger, grated
1 Teaspoon	fresh ginger, grated
2 Teaspoons	fresh ginger, minced
2 Tablespoons	fresh ginger, minced
1 teaspoon	fresh ginger, minced
1 Ounce	fresh ginger, minced
1 Cup	fresh ginger, peeled and cut into slivers
1 Teaspoon	fresh ginger, peeled and finely chopped
1/2 Ounce	fresh ginger, peeled and finely minced
2 Teaspoons	fresh ginger, peeled and grated
1 Tablespoon	fresh ginger, peeled and minced
1 Tablespoon	fresh ginger, peeled and minced
1 Tablespoon	fresh ginger, peeled and minced
1/4 Cup	fresh ginger, peeled and minced or pureed
2-Inches	fresh ginger, peeled and rough chop
1/3 Cup	fresh ginger, peeled and sliced
1/4 Cup	fresh ginger, peeled and sliced
1 teaspoon	fresh ginger, peeled and thinly sliced
1 Teaspoon	fresh gingerroot, peeled and grated
2 Teaspoons	fresh gingerroot, peeled and grated
1/4 Cup	fresh gingerroot, peeled and grated
8 Ounces	fresh gingerroot, peeled and grated
1/4 Ounce	fresh gingerroot, peeled and minced
1 Teaspoon	fresh gingerroot, peeled and minced
1 Tablespoon	fresh gingerroot, peeled and minced
1/2 Ounce	fresh gingerroot, peeled and rough chop
10 Ounces	fresh gingerroot, peeled and roughly chopped
3 Ounces	fresh goat cheese
24	fresh green onions
As needed	fresh greens, washed and chilled
1 Tablespoon	fresh ground black pepper
As needed	fresh herbs
As needed	fresh herbs
As needed	fresh herbs for garnish
As needed	fresh herbs sprigs
12 Ounces	fresh honey
1 Teaspoon	fresh horseradish, grated
1/4 cup	fresh Italian parsely, minced
3 Tablespoons	fresh Italian parsley, fine diced
2 Teaspoons	fresh Italian parsley, minced
As needed	fresh leaf lettuce, washed & dried
1 Pound	FRESH LEAN GROUND TURKEY
1 Teaspoon	fresh lemon juice
Dash	fresh lemon juice
2 Tablespoons	fresh lemon juice
2 Teaspoons	fresh lemon juice
3 Tablespoons	fresh lemon juice
1/2 Cup	fresh lemon juice
1 Tablespoon	fresh lemon juice
To Taste	fresh lemon juice
1-1/2 Tablespoons	fresh lemon juice
2 Tablespoons	fresh lemon juice
1 Cup	fresh lemon juice
1/2 Cup	fresh lemon juice
3/4 Cup	fresh lemon juice
1-1/2 Teaspoons	fresh lemon juice
2/3 Cup	fresh lemon juice
1 Teaspoon	fresh lemon juice
1/4 Cup	fresh lemon juice
1 Tablespoon	fresh lemon juice
3/4 Cup	fresh lemon juice
2 Tablespoons	fresh lemon juice
2 Tablespoons	fresh lemon zest, minced
2 Tablespoons	fresh lime juice
3 Tablespoons	fresh lime juice
2 Tablespoons	fresh lime juice
1 Ounce	fresh lime juice
1/4 Cup	fresh lime juice
3 Cups	fresh lime juice
1/2 Cup	fresh lime juice
1/3 Cup	fresh lime juice
As needed	fresh lime juice
1-1/2 Cups	fresh lime juice
3/4 Cup	fresh lime juice
1 Tablespoon	fresh lime juice
1 Teaspoon	fresh lime juice
1/4 Cup	fresh lime juice with pulp
1 Pint	fresh mango, cut in 1/2-inch pieces
3 Pounds	fresh mango, diced
1 Cup	fresh mint, chopped
1/4 Ounce	fresh mint, chopped
2 Tablespoons	fresh mint, chopped
3 Tablespoons	fresh mint, minced
4 Ounces	fresh Mozzarella cheese, drained, cut into 1-ounce slices
2-1/2 Pounds	fresh Mozzarella with sun-dried tomatoes, cut in 2-ounce portions
1 Ounce	fresh Mozzarella, sliced
1/2 Pound	fresh mushrooms, chopped
1/4 Pound	fresh mushrooms, cleaned and quartered
9 cups	fresh mushrooms, cleaned and sliced
5-1/2 Cups	fresh mushrooms, sliced
10 Ounces	fresh mushrooms, sliced thin
1/4 pound	fresh mushrooms, stemmed and quartered
1 Pound	fresh or frozen artichoke hearts, slightly thawed
1/2 Cup	fresh or frozen peas
2 Tablespoons	fresh orange juice
1/3 Cup	fresh orange juice
2 Cups	fresh orange juice
1/2 Cup	fresh orange juice
1 Teaspoon	fresh orange zest
1 Teaspoon	fresh oregano
2 Teaspoons	fresh oregano
2 Ounces	fresh oregano
2 Tablespoons	fresh oregano leaves, chopped
3/4 Cup	fresh oregano leaves, stripped from stem
1 Tablespoon	fresh oregano, chopped
1 Tablespoon	fresh oregano, chopped
1-1/2 Teaspoons	fresh oregano, chopped; or 1/2 teaspoon dry
3 Tablespoons	fresh oregano, minced
2 Teaspoons	fresh oregano, minced
1/4 Cup chopped	fresh parsley
As needed	fresh parsley
1 Bunch	fresh parsley
As needed	fresh parsley sprigs
3 Tablespoons	fresh parsley, chopped
1/4 Cup	fresh parsley, chopped
1-1/2 Cups	fresh parsley, chopped
3 Tablespoons	fresh parsley, chopped
As needed	fresh parsley, chopped
3 Tablespoons	fresh parsley, chopped
1 Teaspoon	fresh parsley, chopped
1/4 Cup	fresh parsley, chopped
1/2 Cup	fresh parsley, chopped
1/4 Cup	fresh parsley, chopped
1/4 Cup	fresh parsley, chopped
1/4 Cup	fresh parsley, chopped
3 Tablespoons	fresh parsley, chopped
1/4 Cup	fresh parsley, chopped
1 Tablespoon	fresh parsley, chopped
1 Tablespoon	fresh parsley, chopped
3 Tablespoons	fresh parsley, chopped; or 1 tablespoon dry
1 Bunch	fresh parsley, cleaned and chopped
1/2 Bunch	fresh parsley, minced
2/3 Cup	fresh parsley, minced
2 Tablespoons	fresh parsley, minced
2 Cups	fresh parsley, tightly packed
1/3 Pound	fresh pea pods
1-1/2 Pounds	fresh pea pods
1 Pound	fresh pea pods
1/2 Pint	fresh pearl onions, peeled
1 Pint	fresh pineapple, cut in 1/2-inch pieces
2 Quarts	fresh pineapple, peeled
2 Tablespoons	fresh pineapple, peeled, cored and diced
1/2 Pint	fresh raspberries, washed and well drained
2 Each	fresh red bell peppers, seeded and julienned
2 Thin slices	fresh red onion
1 Pint	fresh red papaya, cut in 1/2-inch pieces
2 Each	fresh red papayas, ripe
4 thin slices	fresh Ricotta cheese
3-3/4 Cups	fresh ripe tomatoes, seeded and small dice
As needed	fresh rosemary
As needed	fresh rosemary
As needed	fresh rosemary for garnish
1/2 Cup	fresh rosemary leaves, picked
3 3-inch	fresh rosemary sprigs
1 Tablespoon	fresh rosemary, chopped
1 Pound	fresh rosemary, chopped
2 Tablespoons	fresh rosemary, crushed
1/4 Cup	fresh rosemary, crushed
1 sprig	fresh rosemary, finely chopped
2 Tablespoons	fresh rosemary, minced
8 Ounces	fresh sage
72 Whole	fresh sage leaves
As needed	fresh sage leaves
2 Teaspoons	fresh sage leaves
7 Large	fresh sage leaves
As needed	fresh sage leaves for garnish
1 Teaspoon	fresh sage leaves, chopped
6	Fresh sage leaves, finely chopped (2 teaspoons)
As needed	fresh sage sprigs
2 Teaspoons	fresh sage, chopped
1 Teaspoon	fresh sage, chopped
1 Bunch each	fresh sage, marjoram and thyme, divided
1/4 Cup	fresh sage, minced
1 Cup	fresh seedless blackberries, washed and dried
3 Pounds	fresh snow peas, cleaned
1/2 Cup	fresh spinach or arugula leaves, well washed and drained
10 Ounces	fresh spinach, cooked, well drained and chopped
6 Ounces	fresh spinach, thoroughly washed & roughly chopped
1 Pound	fresh spinach, washed and dried
10 ounces	fresh spinach, washed, well drained & stems removed
1 Teaspoon	fresh squeezed lime juice
2 Cups	fresh strawberries, washed and drained
5 Pounds	fresh tangerines
1/2 Cup	fresh tarragon
1 Tablespoon	fresh tarragon
3 Tablespoons	fresh tarragon
1 Sprig	fresh tarragon
As needed	fresh tarragon for garnish
2 Teaspoons	fresh tarragon leaves
	fresh tarragon leaves for garnish
As needed	fresh tarragon sprigs
1/2 Teaspoon	fresh tarragon, chopped
1 Tablespoon	fresh tarragon, chopped
2 Tablespoons	fresh tarragon, chopped
1-1/2 Tablespoons	fresh tarragon, chopped
1-1/2 Teaspoons	fresh tarragon, chopped Note: OR 1/2 Teaspoon dried
1 Tablespoon	fresh tarragon, minced
1 Tablespoon	fresh tarragon, stemmed
3/4 Cup	fresh Thai or regular basil, chopped
1 Tablespoon	fresh thinly sliced basil
As needed	fresh thyme
1 Tablespoon	fresh thyme
1 Bunch	fresh thyme
As needed	fresh thyme
1 Tablespoon	fresh thyme
2 Tablespoons	fresh thyme
As needed	fresh thyme
2 Tablespoons	fresh thyme
6 Sprigs	fresh thyme
1/8 Teaspoon	fresh thyme leaves
2 Tablespoons	fresh thyme leaves
3 Tablespoons	fresh thyme leaves OR 1 Tablespoon dried thyme
1 Tablespoon	fresh thyme leaves, lightly chopped
As needed	fresh thyme sprigs
1 Bunch	fresh thyme sprigs
4 3-inch	fresh thyme sprigs
As needed	fresh thyme springs
2 Teaspoons	fresh thyme, chopped
3 Tablespoons	fresh thyme, chopped
1/2 Bunch	fresh thyme, chopped
1/3 Cup	fresh thyme, chopped
1 Teaspoon	fresh thyme, chopped
4 Tablespoons	fresh thyme, chopped
1 Tablespoon	fresh thyme, chopped
1-1/2 Teaspoons	fresh thyme, chopped
1 Tablespoon	fresh thyme, chopped
1 Bunch	fresh thyme, cleaned and chopped
12 Sprigs	fresh thyme, leaves pulled
2 sprigs	fresh thyme, leaves removed
2 to 3 Sprigs	fresh thyme, leaves removed & chopped
3 Tablespoons	fresh thyme, minced
2 Teaspoons	fresh thyme, minced
1/2 Cup	fresh thyme, picked
2 Tablespoons	fresh thyme, stemmed
2 Slices	fresh tomato
1 Cup	fresh tomato, chopped & seeded
4 Large	fresh tomatoes, peeled & chopped
4	Fresh tomatoes, peeled and slow cooked in olive oil for tomato confit
1 Cup	fresh tomatoes, peeled, seeded & chopped fine
3 Pounds	FRESH TURKEY BREAST
4 (4-ounce)	fresh TURKEY BURGERS
2-1/2 Pounds	FRESH TURKEY SAUSAGE
1/2 Pound	FRESH TURKEY SAUSAGE
3 Pounds	fresh vegetables, steamed
2-1/2 Cups	fresh white bread crumbs
1/2 Cup	fresh white bread crumbs
12 Ounces	fresh white mushrooms, cleaned
1/2 Cup	fresh whole wheat bread crumbs
1-1/2 Pounds	fresh wild mushrooms, cleaned and sliced thin
1 Cup	fresh yellow onion, diced and sauteed
2 Tablespoons	freshly chopped tarragon
As needed	freshly cracked black pepper
1/2 Teaspoon	freshly cracked black pepper
As needed	freshly cracked black pepper
1/8 teaspoon	freshly grated nutmeg
Pinch	freshly grated nutmeg
Pinch	freshly grated nutmeg
1/8 Teaspoon	freshly grated nutmeg
1/2 Teaspoon	freshly grated nutmeg
1/8 Teaspoon	freshly grated nutmeg
1/4 Teaspoon	freshly grated nutmeg
1/2 Teaspoon	freshly grated nutmeg
As Needed	freshly grated nutmeg
Pinch	freshly grated nutmeg
1/2 Teaspoon	freshly grated nutmeg
1 cup	freshly grated Parmesan cheese
1/3 Cup	freshly ground allspice
1/3 Cup	freshly ground allspice
1/4 Teaspoon	freshly ground black pepper
1 Tablespoon	freshly ground black pepper
1-1/2 Teaspoons	freshly ground black pepper
To Taste	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
3/4 Teaspoon	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
To taste	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
To Taste	freshly ground black pepper
3/4 Teaspoon	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
2 Tablespoons	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
1/8 Teaspoon	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
To Taste	freshly ground black pepper
1 Tablespoon	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
1 Tablespoon	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
As needed	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
1-1/2 Teaspoons	freshly ground black pepper
2 Tablespoons	freshly ground black pepper
To taste	Freshly ground black pepper
1 Teaspoon	freshly ground black pepper
As needed	freshly ground black pepper
1 Tablespoon	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
Pinch	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
As needed	freshly ground black pepper
1 Tablespoon	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
2 Tablespoons	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
Pinch	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
5 Tablespoons	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
To Taste	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
1 Teaspoon	freshly ground black pepper, divided
1/4 Teaspoon	freshly ground fennel seed
1/4 Teaspoon	freshly ground nutmeg
To taste	freshly ground pepper
To Taste	freshly ground pepper
1-1/2 Teaspoon	freshly ground pepper
To taste	freshly ground pepper
1/2 Teaspoon	freshly ground pepper
1/4 Teaspoon	freshly ground pepper
1 Tablespoon	freshly ground pepper
To taste	freshly ground white pepper
3/4 Teaspoon	freshly ground white pepper
1-1/2 Teaspoons	freshly ground white pepper
As needed	freshly ground white pepper
2 Teaspoons	freshly squeezed lemon juice
1/4 Cup	freshly squeezed lemon juice
2 Tablespoons	freshly squeezed lemon juice
3 Tablespoons	freshly squeezed lemon juice
1 Teaspoon	freshly squeezed lemon juice
2 Tablespoons	freshly squeezed lemon juice
1 Tablespoon	freshly squeezed lemon juice
2 Tablespoons	freshly squeezed lemon juice
1 Teaspoon	freshly squeezed lemon juice
3 Tablespoons	freshly squeezed lemon juice
2 Teaspoons	freshly squeezed lemon juice
2 Tablespoons	freshly squeezed lemon juice
2 Ounces	freshly squeezed lemon juice
To Taste	freshly squeezed lemon juice
1 Tablespoon	freshly squeezed lemon juice
1/3 Cup	freshly squeezed lemon juice
1 Tablespoon	freshly squeezed lemon juice
2 Tablespoons	freshly squeezed lemon juice
3 Tablespoons	freshly squeezed lemon juice
1/2 Cup	freshly squeezed lemon juice
2 Tablespoons	freshly squeezed lemon juice
2 Ounces	freshly squeezed lime juice
1/4 Cup	freshly squeezed lime juice
2 Tablespoons	freshly squeezed lime juice
1/4 Cup	freshly squeezed lime juice
3 Tablespoons	freshly squeezed lime juice
1/4 Cup	freshly squeezed lime juice
3/4 Cup	freshly squeezed lime juice
2 Tablespoons	freshly squeezed lime juice
3/4 Cup	freshly squeezed lime juice
2 Teaspoons	freshly squeezed lime juice
2 Tablespoons	freshly squeezed lime juice
1/3 Cup + 2 Tablespoons	freshly squeezed lime juice
1 Tablespoon	freshly squeezed lime juice
3/4 Cup	freshly squeezed lime juice
1 Cup	freshly squeezed lime juice
3/4 Cup	freshly squeezed lime juice
1 Cup	freshly squeezed orange juice
As needed	fried leeks
1/2 Cup	frozen (IQF) blueberries, well drained
1/2 Cup	frozen carrot slices
2 Pounds	frozen chopped spinach, thawed
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
3/4 Cup	frozen corn
1 Package (10 ounces)	frozen corn
1 Cup	frozen corn, thawed
1/2 Cup	frozen cut okra
5 Pounds	frozen diced red potatoes
1 (2.5 Pound) bag	frozen Exotic Grains and Fire-Roasted Vegetables
2-1/2 Pounds	frozen flat dumplings - home style
2 Cups	frozen hash brown potatoes
1 Cup	frozen hash brown potatoes, defrosted
1/2 Cup	frozen lima beans
3 Pounds	frozen okra, sliced
1 Box (9 ounces)	frozen or fresh artichoke hearts, slightly thawed
10 Ounces	frozen or fresh asparagus spears, slightly thawed
3 Ounces	frozen orange juice concentrate, thawed
1/4 Cup	frozen peas
1 Cup	frozen peas, thawed
1 Sheet (10" X 15")	frozen puff pastry, thawed
1 Cup	frozen raspberries in syrup
1 Bag (10 ounces)	frozen whole petite onions
2 Packages (12 ounces)	frozen, unsweetened blueberries
As needed	fruit salsa
1/2 Cup	fruity olive oil
As needed	FULL-BODIED TURKEY STOCK
4 Cups	FULL-BODIED TURKEY STOCK, DIVIDED
7 Cups	fully cooked baked beans
3 Pounds	FULLY COOKED BONELESS SKINLESS TURKEY BREAST
1-1/2 Pounds	FULLY COOKED ITALIAN-STYLE TURKEY MEATBALLS
5 Cups	FULLY COOKED SMOKED TURKEY BREAST, diced
2-1/4 Pounds	FULLY COOKED SMOKED TURKEY BREAST, shaved
1 Pound	fusilli
1/4 Teaspoon	garam masala
1 Teaspoon	garam masala
3 Cups	garbanzo beans, cooked and drained
2 Cloves	garlic
2 Cloves	garlic
2 Cloves	garlic
2 Tablespoons	garlic chili paste
1 Ounce	garlic clove
1 Large	garlic clove, minced
1 Large	garlic clove, minced
1 Medium	garlic clove, peeled
1 Large	garlic clove, peeled and minced
1 Ounce	garlic cloves
5 Large	garlic cloves, crushed
5 Large	garlic cloves, minced
2 Large	garlic cloves, minced
1 Cup	garlic cloves, peeled
8	garlic cloves, peeled
As needed	garlic croutons
2 Whole	garlic heads, roasted
As needed	garlic mashed potatoes
3 to 4 Cups	garlic mashed potatoes
1/2 Cup	garlic pepper
1 Teaspoon	garlic powder
Dash	garlic powder
3/4 Teaspoon	garlic powder
1 Teaspoon	garlic powder
2 Teaspoons	garlic powder
1/4 Teaspoon	garlic powder
1 Teaspoon	garlic powder
1/4 Teaspoon	garlic powder
1-1/2 Teaspoons	garlic powder
1/2 Teaspoon	garlic powder
1/4 Teaspoon	garlic powder
1 Teaspoon	garlic powder
1/4 Cup	garlic powder
1/2 Teaspoon	garlic salt
1/2 Teaspoon	garlic salt
1/2 Teaspoon	garlic salt
6 Cloves	garlic, chopped
2 Ounces	garlic, chopped
1 Clove	garlic, chopped
4 Cloves	garlic, chopped
1/4 Cup	garlic, chopped
7 Ounces	garlic, chopped fine
1 Head	garlic, cloves separated, unpeeled
2 Heads	garlic, cloves separated, unpeeled
3 Cloves	garlic, coarse chop
1 Clove	garlic, crushed
3 Cloves	garlic, crushed
3 Medium Cloves	garlic, crushed
2 Cloves	garlic, crushed
1 Clove	garlic, crushed
1 Clove	garlic, crushed
12 Cloves	garlic, crushed
3 Cloves	garlic, crushed
1 Head	garlic, cut in half
6 Cloves	garlic, fine dice
2 Cloves	garlic, finely chopped
3 Cloves	garlic, finely chopped
1 Tablespoon	garlic, freshly minced
2 Tablespoons	garlic, freshly minced
1 Clove	garlic, mashed with 1/4 teaspoon salt
1 Clove	garlic, minced
1 Tablespoon	garlic, minced
1/8 Ounce	garlic, minced
4 Cloves	garlic, minced
2 Cloves	garlic, minced
3 Cloves	garlic, minced
1 Clove	garlic, minced
12 Cloves	garlic, minced
1/3 Cup	garlic, minced
1/2 Tablespoon	garlic, minced
3 Cloves	garlic, minced
6 Cloves	garlic, minced
3 Cloves	garlic, minced
1 Clove	garlic, minced
2 Cloves	garlic, minced
1 Clove	garlic, minced
2 teaspoons	garlic, minced
1 Clove	garlic, minced
1 Clove	garlic, minced
4 Teaspoons	garlic, minced
1 Clove	garlic, minced
2 Cloves	garlic, minced
1 Teaspoon	garlic, minced
1 Tablespoon	garlic, minced
1 Tablespoon	garlic, minced
3 Cloves	garlic, minced
4 tablespoons	garlic, minced
6 Cloves	garlic, minced
4 Tablespoons	garlic, minced
1 Tablespoon	garlic, minced
2 Cloves	garlic, minced
1/4 Cup	garlic, minced
2 Cloves	garlic, minced
2 Cloves	garlic, minced
1/3 Cup	garlic, minced
1 Clove	garlic, minced
1 Clove	garlic, minced
1-1/4 Teaspoon	garlic, minced
2 Tablespoons	garlic, minced
1 teaspoon	garlic, minced
1 Clove	garlic, minced
2 Cloves	garlic, minced
3 Tablespoons	garlic, minced
3 Cloves	garlic, minced
2 Cloves	garlic, minced
1/3 Cup	garlic, minced
2 Cloves	garlic, minced
1 Large clove	garlic, minced
1 Teaspoon	garlic, minced
2 Cloves	garlic, minced
1 Tablespoon	garlic, minced
1/2 Teaspoon	garlic, minced
1 teaspoon	garlic, minced
1 Tablespoon	garlic, minced
6 Cloves	garlic, minced
5 Cloves	garlic, minced
4 Cloves	garlic, minced
1/4 Cup	garlic, minced
2 Cloves	garlic, minced
2 Cloves	garlic, minced
2 Cloves	garlic, minced
1 Tablespoon	garlic, minced
2 Tablespoons	garlic, minced
5 Cloves	garlic, minced
1 Teaspoon	garlic, minced
2 Tablespoons	garlic, minced
2 Cloves	garlic, minced
1/2 Ounce	garlic, minced
1/2 Cup	garlic, minced
3 Tablespoons	garlic, minced
6 Cloves	garlic, minced
1 Tablespoon	garlic, minced
3 Ounces	garlic, minced
2 teaspoons	garlic, minced
1 Tablespoon	garlic, minced
1-1/2 Cloves	garlic, minced
2 Cloves	garlic, minced
1 Clove	garlic, peeled
6 Cloves	garlic, peeled
3 Cloves	garlic, peeled
1 Clove	garlic, peeled & chopped
4 Cloves	garlic, peeled and chopped
9 Cloves	garlic, peeled and coarse chop
4 Heads	garlic, peeled and coarsely chopped
4 Cloves	garlic, peeled and crushed
4 Cloves	garlic, peeled and crushed
1 Clove	garlic, peeled and cut in half
2 Cloves	garlic, peeled and minced
2 Cloves	garlic, peeled and minced
4 Cloves	garlic, pressed
1 Tablespoon	garlic, roasted
4 Large cloves	garlic, sliced thin
2 cloves	garlic, sliced very thin
10 Cloves	garlic, smashed
1 Head	garlic, split in half
3 Cloves	garlic, thinly sliced
6 Cloves	garlic, thinly sliced
1/2 Tablespoon	ginger powder
3/4 Teaspoon	ginger, minced
2 Tablespoons	ginger, minced
2 Tablespoons	ginger, peeled and cut in chunks
1-1/2 Tablespoons	gingerroot, peeled and freshly grated
1-1/2 Teaspoons	gingerroot, peeled and freshly grated
2 Ounces	goat cheese
6 Ounces	goat cheese, room temperature
2 Ounces	goat cheese, room temperature
10 Ounces	golden raisins
1/4 Cup	golden raisins
1/4 Cup	golden raisins
1/4 Cup	golden raisins
3/4 Cup	golden raisins
1/2 cup	golden raisins
1/4 Pound	golden raisins
2 Cups	good quality smoked Cheddar, grated
7 Ounces	Gorgonzola
2 Ounces	Gorgonzola, crumbled
12 Ounces	Gorgonzola, crumbled
12 Ounces	Gorgonzola, DIVIDED
1 Tablespoon	grain mustard
1 Tablespoon	grainy country-style mustard
1 Medium	Granny Smith apple, cored and chopped
1 (100 count)	Granny Smith apple, cored, peeled & cut into thin wedges
1 Cup	Granny Smith apple, peeled, cored & chopped fine
1	Granny Smith apple, peeled, cored and grated
1/2	Granny Smith apple, quartered lengthwise
3 Large	Granny Smith apples, cored and finely diced
6 Large	Granny Smith apples, cored and finely diced
2 Cups	Granny Smith apples, julienned thin
3	Granny Smith Apples, peeled and diced
3	Granny Smith apples, peeled and grated
2 Each	Granny Smith apples, peeled and shredded
5 Cups	Granny Smith apples, peeled, cored & chopped fine
3 Medium	Granny Smith apples, peeled, cored and small dice
1 Tablespoon	granulated sugar
1 Teaspoon	granulated sugar
2 Tablespoons	granulated sugar
2 Tablespoons	granulated sugar
1 Cup	grape seed oil
24 Large	grape tomatoes
1 Cup	grape tomatoes, split
1 Quart	grapefruit, peeled and sectioned
1-1/2 Tablespoons	grapeseed oil
1/2 Cup	grated Cheddar cheese
As needed	grated Cheddar cheese
2 Cups	grated cucumber
2 Tablespoons	grated lemon rind
2 Teaspoons	grated lemon rind
1-1/2 Teaspoons	grated lime peel/zest
1/2 Teaspoon	grated lime zest
1 Cup	grated low-fat Mozzarella cheese
1/2 Cup	grated Monterey Jack cheese
1/2 Cup	grated Mozzarella cheese
1 Cup	grated Mozzarella cheese
3 Cups	grated Mozzarella cheese
1/2 Teaspoon	grated nutmeg
1 Tablespoon	grated orange peel
2 Ounces	grated Parmesan
1/2 Cup	grated Parmesan cheese
2/3 Cup	grated Parmesan cheese
As needed	grated Parmesan cheese
1/3 Cup	grated Parmesan cheese
3 Tablespoons	grated Parmesan cheese
1-1/2 Cups	grated Parmesan cheese
1/4 Cup	grated Parmesan cheese
As needed	grated Parmesan cheese
1/4 Cup	grated Parmesan cheese
1/2 Cup	grated Parmesan cheese
1/4 Cup	grated Parmesan cheese
1/4 Cup plus 2 tablespoons	grated Parmesan cheese, DIVIDED
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
1 Pound	great Northern beans
2 15.5 - Ounce Cans	great Northern beans,