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| Amount | Ingredient |
| 1/4 Cup | capers, drained |
| 1-1/2 Cups | celery, finely chopped |
| 1/2 Teaspoon | crushed red pepper |
| 1/2 Cup | extra virgin olive oil |
| 1 Cup | fresh basil |
| 1 Tablespoon | fresh garlic, minced |
| 2 Tablespoons | fresh ginger root, grated |
| 2 Teaspoons | fresh oregano |
| 1 (9.75 Ounce) jar | garden Italian sauce (with mushrooms and peppers) |
| As needed | grated Parmesan cheese |
| 3/4 Cups | green onions, thinly sliced |
| 3 Pounds | GROUND TURKEY |
| 1/2 Cup | half-and-half |
| 12 | hamburger buns, split and toasted |
| 1 Cup | honey |
| As needed | hot cooked penne pasta |
| 1 Tablespoon | minced garlic |
| 6 Ounces | pitted black olives, drained |
| 1 Pound | Provolone cheese, sliced |
| 2 Tablespoons | red wine vinegar |
| 2 Cups | small Spanish pimiento-stuffed green olives, drained |
| 1/2 Pound | SMOKED TURKEY, sliced |
| 4 24-inch | sourdough baguettes, sliced lengthwise |
| 3/4 Cup | soy sauce |
| 1/2 Pound | TURKEY HAM, sliced |
| 1 Pound | TURKEY SALAMI, sliced |
| 4 (10-12 Ounces each) | TURKEY THIGHS, skin and fat removed |
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