Amount	Ingredient
5 Cups	alfalfa sprouts, washed and drained
1 Teaspoon	cayenne pepper
1/4 Teaspoon	cayenne pepper
1/3 Cup	cold water
2 Tablespoons	cornstarch
100 Slices	cucumbers, peeled and sliced thin
1 Teaspoon	cumin
2 Tablespoons	Dijon mustard
1-1/2 Tablespoons	Dijon mustard
1/4 Teaspoon	dried thyme
20 8 to 9 inch	flour tortillas
1 Package (12 ounces)	fresh cranberries
2 Tablespoons	fresh lemon juice
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
2-1/2 Cups	pickled hot yellow pepper rings, drained
As Needed	ranch-style salad dressing
40 Large Pieces	red bell peppers, roasted & packed in oil
10 Ounces	red currant jelly
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 Ounces (solid weight)	unsalted butter
3 Tablespoons + 1 Teaspoon	unsalted butter
1/4 Cup	vegetable oil