Amount	Ingredient
6 Ounces	aged Cheddar, grated
1/3 Cup	all-purpose flour
1/2 Teaspoon	almond extract
2 Cups	baby spinach leaves, washed, dried, chilled and torn
1/4 ounce	bakers yeast
1/3 Cup	balsamic vinegar
1 tablespoon	basil, dry
6	Belgian endive leaves, washed, drained and chilled
2 1/2 cups	bread flour
1 (20-Ounce)	can pitted sour cherries
1/2 Small	carrot, peeled and shredded
1/2 Teaspoon	celery salt
32 Each	cherry tomatoes, halved
2	Chipotle chiles in adobo sauce, drained and chopped
2 Cups	chopped mango *Note: may use canned mango if fresh is not available
1/2 Cup	chopped sweet onion
1 Tablespoon	cider vinegar
32	cilantro leaves
1/2 Pound	COOKED TURKEY BREAST, cut into 1/2-inch julienne
1 Pound	COOKED TURKEY, chopped
1 Teaspoon	coriander
1/3 Cup	corn oil
6 Ounces	Craisins
6 Slices	cucumber, peeled
1 Pinch	cumin
1/2 Cup	currant jelly
1/4 Teaspoon	Dijon mustard
1 Teaspoon	Dijon-style mustard
1/4 Cup	dried currants
1 Teaspoon	dried oregano
1/2 Teaspoon	dried sage
4 9-inch diameter	flour tortillas
4 Ounces	fresh arugula, washed, drained and chilled
2 Each	fresh cilantro sprigs, rough chop
2 Cups	fresh cranberries
1 Teaspoon	fresh ginger, grated
1 Teaspoon	fresh horseradish, grated
2 Tablespoons	fresh oregano leaves, chopped
As needed	fresh parsley sprigs
5 Cloves	garlic
2 teaspoons	garlic, minced
6 Cloves	garlic, peeled
1/4 Cup	golden raisins
3 ounces	green chile paste, (see recipe in database)
1 Each	green pepper, seeded and diced
1 Teaspoon	ground cinnamon
1 Teaspoon	ground cumin
3 Each	habanero peppers, seeded and rough chop
1 Large	hard cooked egg, cooled, peeled and sliced
1 Ounce	hearts of palm, chopped
2 Teaspoons	herbes de Provence
2 Slices	honey wheat sandwich bread
1 Leaves	leaf lettuce, washed, dried and chilled
1	lemon, juiced
1 Can (10-1/2 ounces)	mandarin oranges, drained
1-1/2 Pounds	marinated artichoke hearts, drained, reserved juice, cut in half
1 Quart	mayonnaise
1/2 Teaspoon	minced garlic
1 cup	Mozzarella, shredded
1-1/2 Teaspoons	olive oil
2 tablespoons	olive oil
1 Cup	olive oil
3 Tablespoons	olive oil
1 medium	onion, sliced
1/4 Cup	orange juice
1 Teaspoon	orange zest
1-1/4 Teaspoons	oregano leaves
4 Ounces	OVEN ROASTED TURKEY BREAST, sliced thin
	Pastry for 2-crust 9-inch pie
To Taste	pepper
2 Slices	pepper bacon, each slice cut in half, cooked and drained
1 cup	Pepper Jack cheese, grated
1 Ounce	pinoli nuts, lightly roasted
1/2 Medium	plum tomato, sliced
1 Teaspoon	Pommery mustard
1-1/2 Teaspoons	poppy seeds
1/4 Cup	port wine
1/2 Small	red bell pepper, seeded and sliced
5 Cups	red leaf lettuce, washed, dried, chilled and torn
32 Slices	red or black radish slices
1 Teaspoons	red pepper flakes
1	red pepper, roasted, seeded and peeled
2 Slices	red ripe tomato
1-1/2 Tablespoons	red wine vinegar
2 Ounces	roasted red pepper olive oil
6 Ounces	ROASTED TURKEY BREAST, cubed and chilled
3 Ounces	salad greens, washed, drained and well chilled
To Taste	salt
2 teaspoons	salt
Pinch	salt
1/8 Teaspoon	salt
To taste	salt and pepper
1/3 Teaspoon	Santa Fe mix
1-1/2 Pounds	SMOKED TURKEY BREAST, julienned
12 ounces	SMOKED TURKEY BREAST, shredded
1 Pound	SPICED TURKEY BREAST, diced
1 Tablespoon	sugar
1/4 teaspoon	sugar
2 Tablespoons	sugar
6 12-inch	sun-dried tomato tortillas
2 Pounds	sweet potato fries, cooked
1 Thin Slice	sweet red onion, separated into rings
1-Ounce Slice	Swiss cheese
1 Each	Tabasco hot pepper, seeded and rough chop
1 Cup	thick salsa
4 Pounds	TURKEY TENDERLOINS
2 Tablespoons	unsalted butter
2 Tablespoons	unsalted butter
1 Teaspoon	vanilla
2 Tablespoons	water
1 cup	water, lukewarm
1/2 Cup	white balsamic vinegar
3/4 Cup	white sugar
2 Tablespoons	white wine vinegar
8 8-inch	whole wheat flour tortillas
1-1/2 Cups	Wisconsin jalapeno-jack cheese, shredded
8 Ounces	Wisconsin queso blanco cheese, crumbled
dash	Worcestershire
1 Small	yellow bell pepper, seeded & chopped fine