Amount	Ingredient
2 Ounces	Brie cheese, sliced thin
20	buttermilk biscuits, split
4 Large	carrots, peeled and thinly sliced
1 1/2 Pounds	cheese tortellini, fresh or frozen
2 Teaspoons	chili powder
1/3 cup	chopped fresh basil
1 Tablespoon	chopped green bell peppers
1 Quart	chopped onion
1/3 Cup	chopped plum tomatoes
8 Cups	COOKED TURKEY, chopped
8 Cups	corn kernels
1 #10 Can	crushed tomatoes in puree
2 Teaspoons	dried basil
1 Teaspoon	dried marjoram
2 Teaspoons	dried oregano
Dash	each salt and freshly ground pepper
1 Large	egg yolk, lightly beaten
1 Pound	eggplant, cut into 1/4 inch dice
16-Ounces	fat- free cream cheese, softened
1/4 Cup	fresh basil, chopped
2 Cups	fresh basil, julienned
2 Teaspoons	fresh cilantro, chopped
4 Ounces	fresh fettuccine
2 Tablespoons	fresh pineapple, peeled, cored and diced
4 Large	fresh tomatoes, peeled & chopped
1/2 Teaspoon	freshly grated nutmeg
1/4 Teaspoon	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
2 Teaspoons	freshly squeezed lime juice
4 Cloves	garlic, minced
1 Ounce	grated Parmigiano-Reggiano
4 Large	green leaf lettuce leaves, washed, dried and chilled
2 Teaspoons	ground cumin
1 Pound	GROUND TURKEY, recommend blend of white/dark turkey or all dark
1/2 Teaspoon	ground white pepper
4 Tablespoons	guacamole
4 Ounces	half and half cream
4	Hamburger buns, split and toasted
3 Tablespoons	Italian herb blend
1 (10.5-Ounce)	jar red pepper jelly
To Taste	kosher salt and freshly ground black pepper
2	Large eggs
1 Cup	light cream
1 Cup	light sour cream, spoon off liquid
8 Cups	lima beans, shelled
1/4 Teaspoon	minced fresh garlic
1/2 Teaspoon	minced fresh jalapeno, seeds removed
1 Tablespoon	minced sweet onion
24	Olive loaves or boules, sliced
1/4 Teaspoon	olive oil
1/2 Cup	olive oil
1/2 Pound	onion, cut into 1/4 inch dice
3 Ounces	OVEN ROASTED TURKEY, sliced thin
As needed	Parmesan cheese, freshly grated
8 Ounces	Parmesan cheese, grated
1/2 Cup	Parmesan cheese, shredded
1 Cup	part-skim Ricotta cheese
1 Pound	plum tomatoes, cut into 1/4 inch dice
1 Tablespoon	prepared cranberry horseradish mustard
3 Pounds	Provolone cheese, shaved thin
4 Slices	reduced-fat Monterey Jack cheese, (1 ounce each)
As needed	rosemary sprigs or basil leaves
1/2 Teaspoon	salt
1/4 Teaspoon	salt
1 Teaspoon	salt
1 Tablespoon	salt
To taste	salt and pepper
4 Ounces	smoked Cheddar cheese, grated
2 Pounds	SMOKED TURKEY BREAST, chopped
3 Ounces	SMOKED TURKEY BREAST, julienne
6 Pounds	SMOKED TURKEY BREAST, shaved thin
1/4 Cup	spicy taco sauce
1 Tablespoon	sugar
4 to 5	Tender arugula leaves, well washed, dried and chilled
2 Quarts	TURKEY BROTH
4 (4-Ounce)	TURKEY BURGERS
3/4 Cup	unsalted butter
1 Tablespoon	unsalted butter
1/4 Cup	unsalted butter
As needed	unsalted melted butter
4 Cups	Vidalia or Maui onions, finely chopped
2 Slices	walnut bread
4 Each	whole grain roll, split
1 Pound	zucchini, cut into 1/4 inch dice