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AmountIngredient
10 Ounces  alfalfa sprouts, washed and dried
1 Pound  asparagus, peeled, blanched, cut into 1-inch pieces
2 Each  bay leaf
2  bay leaves
1-1/2 Pounds  BONELESS TURKEY BREAST, cut into bite-sized pieces
1/2 Pound  button mushrooms, cleaned and halved
1 Tablespoon  canola oil
8 Ounces  carrots, peeled and diced
4 Large  carrots, thickly sliced
1-1/4 Teaspoon  celery seed, ground
8 Ounces  celery, diced
1 Stalk  celery, thickly sliced
1 Teaspoon  chili powder
2 Cups  chopped onions
2 Cups  chopped onions
2 Cups  chopped onions
1 Pound  crayfish tails
1 Pound, 14 Ounces  cucumbers, thinly sliced
1 Teaspoon  dried thyme
1-1/2 Teaspoons  dried thyme leaves
10 Ounces  egg noodles, dry
As needed  egg wash
1/4 Cup  flour
1 Tablespoon  fresh chives, chopped
1 Tablespoon  fresh parsley, chopped
1/4 Cup  fresh parsley, chopped
3 Tablespoons  fresh parsley, chopped
As needed  fresh tarragon sprigs
1 Tablespoon  fresh tarragon, chopped
2 Cloves  garlic, minced
To Taste  hot pepper sauce
8  large flour tortillas
1  large green pepper, seeded and thinly sliced
1/2  medium red onion, thinly sliced
1-1/2 Cups  Merlot wine
1 Clove  minced garlic
1 Clove  minced garlic
3 Cups  Monterey Jack cheese, shredded
As needed  new potatoes, boiled
3 Tablespoons  oil
2 Tablespoons  oil, divided
2 Tablespoons  olive oil, divided
8 Ounces  onions, diced
2 Medium  onions, each cut into 6 wedges
4 Pounds, 6 Ounces  OVEN ROASTED TURKEY BREAST, shaved
1 Cup  panko bread crumbs
14 Ounces  peas, IQF
2 Cups  potato, large dice
1 Pound  PULLED TURKEY, 3/4-inch diced
1 Pound, 14 Ounces  ranch dressing, prepared
3 Large  red bell peppers, seeded and chopped
1 Pound, 4 Ounces  red or yellow bell pepper, seeded and cut into strips
1-2 Cups  Salsa
To taste  salt and freshly ground black pepper
As needed  salt and pepper
To Taste  salt and pepper
10 Ounces  spinach leaves, washed and dried
80 Slices  tomato, (about 14 tomatoes)
8 Ounces  TURKEY BREAST, cut into thin strips
6 6-Ounce  TURKEY PAILLARDS, pounded to an even thickness of 1/3-inch
1-1/2 Cups  TURKEY STOCK
As needed  TURKEY STOCK
1-1/4 Gallons  TURKEY STOCK
As needed  unsalted butter
1/2 Teaspoon  white pepper
20 Each  whole wheat pita
3 Large  yellow bell peppers, seeded and chopped




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