Amount	Ingredient
1 Ounce	Alaskan king crabmeat
1/4 Cup	all-purpose flour
1-1/2 Cups	apple cider
4 Medium	asparagus spears, steamed, shocked & cut into pieces
3 Ounces	bearnaise sauce
1/2 Teaspoon	black pepper
1/2 Teaspoon	black pepper, freshly ground
1 Teaspoon	black pepper, freshly ground
1 Pound	broccoli, stems and florets, cut into 1/2-inch pieces
1 Teaspoon	brown sugar
7 Ounces	butter substitute for broiling
12 Ounces	carrots, peeled, cut into 1/4-x 1/4- x 1-inch pieces
1 Tablespoon	cayenne pepper
1 Cup	celery, chopped
1 Can (15-1/2 ounces)	chestnuts, drained
1 Teaspoon	chili powder
1/2 Cup	chopped fresh parsley
1 (4-Ounce) can	chopped green chilies
1/2 Cup	chopped green peppers
2 Cups	chopped onion
1 Ounce	clarified butter
1	Clove garlic, minced
2 Tablespoons	coffee liqueur
As Needed	cold water
2 Teaspoons	cornstarch
3 Cups	creamy peanut butter
7-1/2 Cups	crushed tomatoes
1 (28-Ounce) can	crushed tomatoes, DIVIDED
2 Tablespoons	dark sesame oil
1 Tablespoon	dried basil, crumbled
1 Teaspoon	dried oregano
1 Teaspoon	dried oregano
2 Teaspoons	dried oregano, crumbled
1/2 Teaspoon	dried sage
1/2 Teaspoon	dried sage
1/2 Teaspoon	dried thyme
4 Large	egg whites
1 Large	egg, beaten
1 pound	EXTRA-LEAN GROUND TURKEY
8 (8-inch)	fat-free flour tortillas, warmed
1/4 Cup	fat-free sour cream
As needed	flour
1	French baguette (10 ounces), cut into 1-inch cubes
2 Cups	fresh bread crumbs
1 Bunch	fresh cilantro sprigs
1 Cup	fresh lemon juice
10 Ounces	fresh mushrooms, sliced thin
1/4 Cup	fresh parsley, chopped
2 Teaspoons	fresh sage leaves
6 Ounces	fresh spinach, thoroughly washed & roughly chopped
2 Tablespoons	fresh thyme leaves
1/4 Teaspoon	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
	freshly ground black pepper
1/4 Teaspoon	freshly ground nutmeg
1 Teaspoon	garlic powder
1 Clove	garlic, crushed
3 Cloves	garlic, crushed
1/3 Cup	garlic, minced
1 Clove	garlic, minced
1/2 Cup	grated Parmesan cheese
1 Teaspoon	ground cumin
1/4 Teaspoon	ground ginger
1/3 Pound	ground pork
1-1/2 Pounds	GROUND TURKEY
1/3 Pound	GROUND TURKEY
1-1/2 Cups	Hoisin sauce
6	Lasagna noodles
24 Each or 21 Ounces	lasagna noodles, dry
2 Tablespoons	maple syrup
1 Tablespoon	margarine
12 Ounces	Mozzarella cheese, part skim, shredded
8 Ounces	Mozzarella cheese, part-skim, shredded
1/2 Pound	mushrooms, cleaned and sliced
As needed	Non-stick vegetable cooking spray
1 Tablespoon	olive oil
3 Tablespoons	olive oil
1 Large	onion, chopped
1 Cup	onion, chopped
1 Medium	onion, chopped medium dice
1 Pound	onion, diced
1/2 Cup	onion, diced small
1/4 Cup	orange juice
1-10-Ounce	package frozen spinach, well drained
2-1/2 Ounces	Parmesan cheese, grated
3/4 Cup	peanuts, chopped
1/2 Teaspoon	pepper
2 Pounds	PULLED TURKEY, cut into 3/4-inch pieces
1/3 Cup	Raspberry Glaze
As needed	red and green grapes, washed and dried
1 Tablespoon	red wine vinegar
1 (8-Ounce) package	reduced-fat cream cheese
32 Ounces	Ricotta cheese
16 Ounces	Ricotta cheese
1 Cup	salsa
1/2 Teaspoon	salt
1-1/2 Teaspoons	salt
1 Teaspoon	salt
	salt
To Taste	salt and freshly ground black pepper
1/4 Cup	seedless raspberry preserves
2 Cups	shredded Mozzarella cheese, DIVIDED
1/2 Cup	shredded reduced-fat Cheddar cheese
4 Ounces	skim milk
2 Tablespoons	sugar
2 Teaspoons	sugar
1 Pound	sweet potatoes, cooked, peeled and sliced 1/4-inch thick
2 Medium	tart apples, peeled, cored and cut in thin wedges
1/2 Cup	tart, crisp apple, peeled and diced small
9 Ounces	tomato paste
4 Slices	TURKEY BACON, cut into 1-inch pieces
1 Pound	TURKEY BREAKFAST SAUSAGE
1/2 Pound	TURKEY BREAKFAST SAUSAGE, cooked
25 4 ounces each	TURKEY BREAST CUTLET
1 Cup	TURKEY BROTH or reduced-sodium chicken bouillon
3/4 Cup	TURKEY BROTH or water
4 Ounces	TURKEY CUTLET
1/4 Cup	unsalted butter
1-1/2 Cups	water
1 Cup	white wine vinegar
3 Cups	whole milk
12 Pound	WHOLE TURKEY, fresh or frozen (thawed)
1 Package (4 ounces)	wild rice, cooked according to package directions