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AmountIngredient
1 small  bunch red-leaf lettuce, thinly sliced
2 Tablespoons  canola oil
4 Cups  carrots, peeled and sliced
1 Cup  cashews, roasted and salted
4 Cups  cauliflower, cut into florets
1/2 Teaspoon  cayenne pepper
1 Teaspoon  chili powder
1 (7-ounce) can  chipotle chilies
As needed  cooked hot jasmine rice
1 Pound  COOKED TURKEY, cubed
12 Cups  COOKED TURKEY, cut in chunks* and held in the refrigerator
3 Tablespoons  cornmeal
3/4 Cup  flour
10 8-inch  flour tortillas
1/3 Cup  fresh cilantro, coarsely chopped
1/3 Cup  fresh lime juice
3 Tablespoons  fresh mint, minced
2 Cups  fresh or frozen peas
1/3 Cup  fresh orange juice
1/2 Teaspoon  freshly ground black pepper
1/4 cup  freshly squeezed lime juice
4 Teaspoons  garam masala
4 Cloves  garlic, minced
1-1/2 Tablespoons  gingerroot, peeled and freshly grated
6  green onions, thinly sliced
1 Teaspoon  ground cumin
2 Tablespoons  ground cumin
1/4 cup  honey
1 Tablespoon  honey
1/4 Cup  hot curry powder (mild or regular may also be used)
3 Tablespoons  jalapeno pepper, seeded and diced
1 Cup  light ranch dressing
1 Cup  light sour cream
3 Medium  mangos, peeled, seed removed & diced
2 Tablespoons  maple syrup
1 Tablespoon  margarine
1/2 Cup  minced sweet onion
8 ounces  Montery Jack cheese, shredded
3 Medium  nectarines, pitted and diced
As needed  Non-stick vegetable cooking spray
1/2 Cup  oil
As needed  olive oil
1/4 Cup  orange juice
3 Medium  papayas, seeded and diced
4 Teaspoons  paprika
4 Cups  potatoes, peeled and diced
1-1/2 Cups  red bell pepper, seeded and diced
1 pint  refrigerated salsa
2  ripe tomatoes, seeded and diced
1 Teaspoon  salt
1 Tablespoon  salt
1/2 Teaspoon  salt
1 Teaspoon  salt
3  starfruit (carambola), diced
1 Pound  sweet potatoes, cooked, peeled and sliced 1/4-inch thick
2 Medium  tart apples, peeled, cored and cut in thin wedges
4 Cups  tomato, skinned and chopped
3 Medium  tomatoes, seeded and diced
1 Quart  TURKEY STOCK, low-sodium chicken stock or cold water
6 10-Ounce  TURKEY TENDERLOINS
1 Teaspoon  turmeric
1 12-14 pound  WHOLE TURKEY (thawed, if frozen)
1/3 Cup  yellow bell pepper, seeded and diced
2 Cups  yellow onion, diced




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