Amount	Ingredient
2 Teaspoons	bay leaves, ground
3 Tablespoons	black pepper
1/4 Teaspoon	black pepper
2 Pounds	BONELESS SKINLESS TURKEY THIGHS
1 Pound	BONELESS, SKINLESS TURKEY BREAST TENDERLOINS
1 (4 Pound)	BONLESS TURKEY BREAST, skin on, with 2 halves cut apart and netting removed
1 Large	carrot, peeled and cut into 1/4-inch spears, about 6 pieces
5	Carrots and scallions - cut in flower shapes
1 Tablespoon	cayenne pepper
5	Cilantro sprigs
1/2 Cup	cooked green peas
1 Tablespoon	cornstarch
8 Tablespoons	cranberry sauce
2 Pounds	crawfish meat, cooked
1-1/2 Ounces or 3 Medium	dried ancho chiles, stemmed and seeded
3 Ounces or 6 Medium	dried mulato chiles, stemmed and seeded
1-1/2 Ounces or 5 Medium	dried pasilla chiles, stemmed and seeded
˝ Cup	dry white wine
1/4 cup	dry white wine
1/4 Cup	dry white wine
2 Large	eggs, beaten for egg wash
2 Teaspoons	filé powder
1 Slice	firm white bread, darkly toasted and broken into several pieces
2 Tablespoons	flour
Watercress or parsley	for garnish
1 Pound	fresh spinach leaves, washed and dried
1/4 Teaspoon	freshly ground anise seed
1 Teaspoon	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
4 Cloves	garlic
3 Tablespoons	garlic powder
3 Cloves	garlic, chopped
1 Clove	garlic, minced
1/3 Pound	green beans, split lengthwise and lightly steamed
1 Medium	green pepper, seeded and julienne
1/2 Teaspoon	ground cinnamon (preferably freshly ground Mexican canela)
1/8 Teaspoon	ground cloves
1 Teaspoon	ground cumin
3 Large	hard cooked eggs, shelled
2 Cups	hot, cooked Chinese noodles
1 Tablespoon	kosher salt
1/2 Cup	kosher salt
To Taste	kosher salt
As needed	kosher salt and freshly ground black pepper
As needed	kosher salt and freshly ground black pepper
8 Tablespoons	lemon aioli
3 Cups	mashed sweet potatoes
1 Ounce	Mexican chocolate, roughly chopped
3 Tablespoons	olive oil
As needed	olive oil
6 Tablespoons	olive oil, divided
6 Tablespoons	olive oil, divided
2 Tablespoons	olive oil, divided
3 Tablespoons	onion powder
1 1/2 Tablespoons	paprika
4 to 5 Gallons	peanut oil, See Note
2 Medium carrots	peeled and cut in julienne strips
1 Teaspoon	peeled, minced fresh gingerroot
1 Cup	peeled, seeded and coarsely chopped Roma tomatoes
As needed	pickled onions
2 Cups	plantain chip crumbs
2 Ounces	raisins
1 Medium	red pepper, seeded and julienne
1/4 Cup	red wine vinegar
2 Tablespoons	reduced-sodium soy sauce
1 Tablespoon	reduced-sodium soy sauce
2 Tablespoons	rice vinegar (alternative: white vinegar)
1-3/4 teaspoons	salt
1/2 Cup (2-1/2 Ounces)	sesame seeds, divided
6	Shallots, finely chopped
3	Shallots, finely chopped
2 Tablespoons	sherry vinegar
2 Pounds	shitake mushrooms, cleaned and sliced
1 5-Pound	SKINLESS, BONELESS TURKEY BREAST, butterfly 1/4-inch thick
2 Medium	Spanish onions, julienne
4 to 5 Tablespoons	sugar
1 Tablespoon	sugar
2 Tablespoons	sweet basil
1/2 Cup	thinly sliced scallions
5 Ounces (3 Medium)	tomatillos, husked and rinsed
1 Tablespoon	tomato paste
8 (4-ounce)	TURKEY BREAST CUBES, cut about 2x2-inches square
2 Cups	TURKEY STOCK
1 Tablespoon	unsalted butter
As needed	unsalted butter
2 Ounces	unskinned almonds
3 Tablespoons	vegetable oil
1-1/2 Tablespoons	vegetable oil
1/2 Cup	vegetable oil
8-Ounces	watercress salad
3 Tablespoons	white pepper
1 10-12 Pound	WHOLE TURKEY, non self-basting