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| Amount | Ingredient |
| 5 Cups | alfalfa sprouts, washed and drained |
| 1/4 Teaspoon | cayenne pepper |
| 1 Teaspoon | cayenne pepper |
| 1/3 Cup | cold water |
| 2 Tablespoons | cornstarch |
| 1 Cup | cucumber, peeled & chopped |
| 100 Slices | cucumbers, peeled and sliced thin |
| 1 Teaspoon | cumin |
| 1-1/2 Tablespoons | Dijon mustard |
| 2 Tablespoons | Dijon mustard |
| 1/4 Teaspoon | dried thyme |
| 12 Ounces | Feta cheese, crumbled |
| 20 8 to 9 inch | flour tortillas |
| 1 Package (12 ounces) | fresh cranberries |
| 2 Tablespoons | fresh lemon juice |
| 1 Cup | fresh tomato, chopped & seeded |
| 1 Teaspoon | freshly grated nutmeg |
| 1 Tablespoon | freshly squeezed lemon juice |
| 1 Clove | garlic, minced |
| 1/2 Cup | good quality balsamic vinegar |
| 1 Teaspoon | ground cinnamon |
| 1/4 Cup | honey |
| 1 Teaspoon | lemon zest/peel |
| 4 Wedges | lemon, for garnish |
| 2/3 Cup | olive oil |
| 1 Tablespoon | oregano, dried |
| 2-1/3 Pounds | PEPPERED TURKEY BREAST |
| 2-1/2 Cups | pickled hot yellow pepper rings, drained |
| 12 Each | pita fold bread |
| As Needed | ranch-style salad dressing |
| 40 Large Pieces | red bell peppers, roasted & packed in oil |
| 10 Ounces | red currant jelly |
| 1/3 Cup | red onion, chopped fine |
| 1/3 Cup | red wine vinegar |
| 10 Ounces | ruby port wine |
| To Taste | salt and pepper |
| To Taste | salt and white pepper |
| 100 Medium | spinach leaves, stems removed |
| 1/2 Cup | sugar |
| 1 Pound | TURKEY SCALLOPPINI |
| 5 Pounds | TURKEY STEAKS, 4 ounces each, thawed and pounded thin |
| 4 Pounds | TURKEY TENDERLOINS |
| 3 Tablespoons + 1 Teaspoon | unsalted butter |
| 3 Ounces (solid weight) | unsalted butter |
| 1/4 Cup | vegetable oil |
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