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AmountIngredient
10 Ounces  alfalfa sprouts, washed and dried
2 Medium  bananas, sliced
2  bay leaves
1 Can (16 ounces)  black beans, drained
1 Teaspoon  black peppercorns
1 1-1/2 Ppounds  BONELESS TURKEY BREAST HALF, skin removed
1 Pound  butternut squash, peeled and cut into 1-inch cubes
1 14-ounce  can tomatoes, drained
1 Tablespoon  canola oil
1 large  carrot, peeled and cut into 1/2-inch slices
1 stalk  celery, cut into 1-inch chunks
2 Tablespoons  Chardonnay
1/2 teaspoon  coarsley ground pepper
8 Cups  cold water
1 Pound, 14 Ounces  cucumbers, thinly sliced
1/2 teaspoon  dried oregano
1/4 cup  dried tart cherries
2 Each  egg whites
8 10-inch  flour tortillas
2 Pounds  foie gras
3 Cloves  fresh garlic, minced
1 Tablespoon  fresh ginger, peeled and grated
2 Sprigs  fresh sage
2 Sprigs  fresh thyme
1 teaspoon  garlic, minced
10  green onions, sliced
1/2 Teaspoon  ground cinnamon
1/8 teaspoon  ground mace
1 Medium  head white cabbage, core removed
1 Cup  Italian flavored tomato sauce
1/2 Cup  kosher salt
To Taste  kosher salt and fresh ground pepper
1 to 2  limes, cut into wedges
2 Tablespoons  mango chutney, chopped
1/4 Cup  maple syrup
1 Tablespoon  mustard seeds
2 Tablespoons  olive oil
1 large  onion, cut in half and quartered
4 Pounds, 6 Ounces  OVEN ROASTED TURKEY BREAST, shaved
1 Pound  OVEN ROASTED TURKEY, sliced
1 10-ounce  package frozen kernel corn
1 10-ounce  package frozen lima beans
2 Tablespoons  Parmesan cheese, freshly grated
3 sprigs  parsley
1 Cup (4 ounces)  part-skim Mozzarella cheese, shredded
5  peppercorns
1-Inch  piece fresh ginger, sliced
1/2 Cup  prepared ranch dressing
1 Pound, 14 Ounces  ranch dressing, prepared
1 Pound, 4 Ounces  red or yellow bell pepper, seeded and cut into strips
1/2 Teaspoon  red pepper flakes
1 large  red-skinned potato, cut into 1/2-inch cubes
1/4 Cup  reduced sodium chicken bouillon
1 Tablespoon  reduced-sodium soy sauce
1/2 Teaspoon  salt
1-1/2 teaspoons  salt
As needed  salt and freshly ground black pepper
2 Cups  Sauterne wine
1/2 Cup  seasoned bread crumbs
1 Teaspoon  sesame oil
1/2 Cup  shredded Cheddar cheese
1 Cup  shredded lettuce, crisp
10 Ounces  spinach leaves, washed and dried
1 Can (16 ounces)  stewed tomatoes, drained
1 tablespoon  sugar
2/3 Cup  sun-dried cherries
1/2 Cup  sunflower kernels
1 Pound  sweet potatoes, peeled and cut into 1-inch cubes
1/4 Cup  sweetened flaked coconut
1/2 Cup  sweetened flaked coconut
3 Cups  thinly sliced onions
80 Slices  tomato, (about 14 tomatoes)
1 4-Pound  TURKEY BREAST (not self-basting or kosher)
2 Pounds  TURKEY BREAST, skinless
1 Cup  TURKEY BROTH
1 Pound  TURKEY CUTLETS, pounded to an even thickness
2 Cups  TURKEY STOCK
3 Cups  TURKEY STOCK
2 Pounds  TURKEY THIGHS, skin removed
1-1/2 pounds  TURKEY THIGHS, skin removed
6 Tablespoons  unsalted butter
2 Whole  vanilla beans
1 Tablespoon  water
5 to 6 cups  water to cover
20 Each  whole wheat pita
1 cup  wild rice, cooked according to package directions




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