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AmountIngredient
1/2 Cup  alphabet pasta
6 Pencil thin  asparagus, washed, blanched and plunged into ice water
As needed  bamboo skewers, soaked in ice water
Sprinkle  black pepper
3 Tablespoons  black pepper
1/4 Cup  black peppercorns
9 Ounces  bourbon
1-1/2 Cups  bourbon
1 Tablespoon  brandy
2 Pounds  brown sugar
4 Cups  cabbage, thinly sliced
1 Large  carrot, peeled & julienned on mandolin, match stick thin
1 Cup  carrots, peeled and thinly sliced
1/8 Teaspoon  cayenne pepper
2 Tablespoons  chopped fresh parsley
1/4 Cup  cloves
Dash  coconut extract
1/8 Teaspoon  coconut extract
1/2 Cup  cold water
2 Ounces  cold water
2 Cups  COOKED TURKEY, cut into 1/2-inch cubes
1/4 Teaspoon  dried marjoram
1  egg, beaten
3 Large  eggs
1/4 Cup  finely chopped onion
4 Ounces  flour
1/2 Teaspoon  fresh ginger root, minced
1/2 Ounce  fresh ginger, peeled and finely minced
1-1/2 Teaspoons  fresh lemon juice
As needed  fresh lime juice
1/4 Pound  fresh mushrooms, finely chopped
2 Ounces  freshly squeezed lemon juice
1 Clove  garlic, minced
1 Ounce  green wasabi powder
1 Gallon  ice water
2 Teaspoons  Italian seasoning
3 Cups  ketchup
1/2 Teaspoon  lemon zest
2 Tablespoons  margarine
1/2 Cup  mayonnaise
3 Tablespoons  milk
1/4 Cup  milk
1 Tablespoon  molasses
6 Sheets  nori seaweed paper
As needed  nori seaweed paper, julienned & deep fried
1 Tablespoon  olive oil
1 Tablespoon  onion, chopped
1 Cup  onion, chopped
1 Tablespoon  onion, minced
1/4 Teaspoon  pepper
1/2 Teaspoon  red pepper flakes
1 Package (9.5 ounces)  refrigerator pastry squares
14 Ounces  salt
1/2 Teaspoon  salt
1 Tablespoon  salt
Pinch  salt and white pepper
6 Small  scallions, cleaned, bulb removed and discarded
3 Ounces  shredded coconut
1 Ounce  slurry (cornstarch & cold water, as needed)
1/4 Cup  smooth peanut butter
16  Soft buns, toasted
1/4 Teaspoon  soy sauce
1 Teaspoon  soy sauce
Pinch  sugar
1-1/4 Cups  sugar
1-1/2 Tablespoons  Tabasco sauce
1/2 Cup  teriyaki sauce
1 Can (16 ounces)  tomatoes
2 Strips  TURKEY BACON
6 6-Ounce  TURKEY BREAST CUTLETS, skinless
4 Pounds  TURKEY BREAST, cut from bone & cut into strips lengthwise
1 Pound  TURKEY BREASTS
4 Cups  TURKEY BROTH or reduced-sodium chicken bouillon
8 ounces  TURKEY HAM, thinly sliced
2 2-Ounce  TURKEY MEDALLIONS
1/2 Pound  TURKEY TENDERLOINS, skin removed
2 Tablespoons  unsalted butter, softened
As needed  vegetable cooking spray
3 Cups  white vinegar
3 Tablespoons  Worcestershire sauce




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