Amount	Ingredient
1/2 Cup	alphabet pasta
6 Pencil thin	asparagus, washed, blanched and plunged into ice water
As needed	bamboo skewers, soaked in ice water
3 Tablespoons	black pepper
1/4 Cup	black peppercorns
9 Ounces	bourbon
1-1/2 Cups	bourbon
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
1/4 Cup	cloves
1/8 Teaspoon	coconut extract
Dash	coconut extract
1/2 Cup	cold water
2 Ounces	cold water
2 Cups	COOKED TURKEY, cut into 1/2-inch cubes
3 Large	eggs
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
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
1/2 Cup	mayonnaise
3 Tablespoons	milk
1/4 Cup	milk
6 Sheets	nori seaweed paper
As needed	nori seaweed paper, julienned & deep fried
1 Tablespoon	olive oil
1 Cup	onion, chopped
1 Tablespoon	onion, chopped
1 Tablespoon	onion, minced
1/4 Teaspoon	pepper
1/2 Teaspoon	red pepper flakes
1/2 Teaspoon	salt
1 Tablespoon	salt
14 Ounces	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 Teaspoon	soy sauce
1/4 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
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
As needed	vegetable cooking spray
3 Cups	white vinegar
3 Tablespoons	Worcestershire sauce