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AmountIngredient
1-1/2 Teaspoons  black pepper
4 Cups  broccoli slaw
4 Ounces  butter
5 Cups  canned diced tomatoes
1-1/2 Teaspoons  Caribbean jerk seasoning
6 Cups  cold water
1/3 Cup  cole slaw dressing
6-1/3 Pounds  COOKED or PULLED TURKEY, coarse chop
4 Teaspoons  dried oregano
2 Each  egg whites
As needed  fennel fronds for garnish
4 Ounces  flour
8 (8-inch)  flour tortillas, warmed
2 Pounds  fresh fennel bulbs, sliced thin
2-1/2 Pounds  frozen flat dumplings - home style
1 Cup  Italian flavored tomato sauce
2  jalapeno peppers, finely chopped
As needed  lemon slices
3 Tablespoons  lemon zest
2 Tablespoons  Parmesan cheese, freshly grated
1/2 Cup  parsley flakes
1 Cup (4 ounces)  part-skim Mozzarella cheese, shredded
2 Tablespoons  prepared mustard
1-1/2 Quarts  reconstituted nonfat dry milk
3 Cups  ripe olive halves, well drained
1/2 Cup  seasoned bread crumbs
1-1/2 Pounds  small pasta (stars, orzo, pastina)
6 Pounds  SMOKED TURKEY SAUSAGE, cut into 1/8-inch slices
2-1/4 Cups  sweet onions, small chop
1 Large  tomato, seeded and chopped (about 1-1/3 Cups)
8 Ounces  TURKEY BREAST TENDERLOIN
1 Pound  TURKEY CUTLETS, pounded to an even thickness
2 Gallons  TURKEY STOCK
1/3 Cup  vegetable oil
1 Tablespoon  water




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