Amount	Ingredient
1 Cup	apple juice
1 Pound	asparagus, peeled, blanched, cut into 1-inch pieces
2	bay leaves
2 Cups	bean sprouts
2-1/2 Teaspoons	Brazilian Spice Blend
1 Teaspoon	Brazilian Spice Blend
1 Teaspoon	brown sugar
1 Large Head (7 to 8 Ounces)	butterhead lettuce, leaves torn into bite size pieces
1 14-ounce	can tomatoes, drained
1 large	carrot, peeled and cut into 1/2-inch slices
1 stalk	celery, cut into 1-inch chunks
3 Cups	celery, medium dice
1 Cup	chickpea flour
1 Teaspoon	chili powder
1 (4-Ounce) can	chopped green chilies
1/2 Cup	chopped green peppers
2 Cups	chopped onions
2 Cups	chopped onions
2 Cups	chopped onions
1/4 Teaspoon	coarse grind black pepper
1/2 teaspoon	coarsley ground pepper
3 Quarts	commercial grade mayonnaise, divided
2 Cups	cooked black eyed peas
1/2 Cup	corn kernels
As needed	cranberry sourdough bread
1 Pound	crayfish tails
1 (28-Ounce) can	crushed tomatoes, DIVIDED
1 Cup	diced tomatoes
1/2 teaspoon	dried oregano
1/4 cup	dried tart cherries
For garnish	dry cranberries
2 Teaspoons	dry lavender
1/4 Teaspoon	dry rubbing sage
1/4 Teaspoon	each kosher salt and black pepper
As needed	egg wash
4 Pounds	escarole
1 pound	EXTRA-LEAN GROUND TURKEY
8 (8-inch)	fat-free flour tortillas, warmed
1/4 Cup	fat-free sour cream
1 Tablespoon	fresh chives, chopped
1 Teaspoon	fresh ginger, peeled and finely chopped
1 Tablespoon	fresh parsley, chopped
As needed	fresh tarragon sprigs
1 Tablespoon	fresh tarragon, chopped
1 Teaspoon	garlic powder
2 Cloves	garlic, crushed
1 Clove	garlic, minced
1 teaspoon	garlic, minced
1 Tablespoon	garlic, minced
1 Teaspoon	ground cumin
1/8 teaspoon	ground mace
2 Cups	hazelnuts, toasted and chopped
2-1/2 Cups	heavy cream
1/4 Cup	honey
1/4 Teaspoon	kosher salt
1 Clove	minced garlic
1 Clove	minced garlic
1/4 Teaspoon	minced hot red chilies
As needed	olive oil
1-Ounce	olive oil
2 Tablespoons	olive oil, divided
1 Medium	onion, chopped
1 Large	onion, chopped
1 large	onion, cut in half and quartered
3 Cups	orange juice
1/2 Pound	OVEN ROASTED TURKEY BREAST, cut in julienne strips
1 10-ounce	package frozen kernel corn
1 10-ounce	package frozen lima beans
1 Cup	panko bread crumbs
3 sprigs	parsley
5	peppercorns
2 Cups	potato, large dice
1 Cup	prepared barbecue sauce
1/2 to 3/4 Cups	prepared ginger vinaigrette
3 Large	red bell peppers, seeded and chopped
2 Medium	red onions, julienne cut
1 large	red-skinned potato, cut into 1/2-inch cubes
1 (8-Ounce) package	reduced-fat cream cheese
3 Cups	sage leaves, stemmed and washed
2 Quarts	salad oil
1 Cup	salsa
1-1/2 teaspoons	salt
To Taste	salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
To Taste	salt and freshly ground pepper
As needed	salt and pepper
1/4 Teaspoon	sesame oil
1/2 Cup	shredded reduced-fat Cheddar cheese
1 tablespoon	sugar
1 9-Pound	TURKEY BREAST
2 Pounds	TURKEY BREAST ROAST
6 6-Ounce	TURKEY PAILLARDS, pounded to an even thickness of 1/3-inch
As needed	TURKEY STOCK
2-1/2 Cups	TURKEY STOCK or chicken stock
3 Pounds	TURKEY THIGHS
1-1/2 pounds	TURKEY THIGHS, skin removed
As needed	unsalted butter
As needed	unsalted butter
As needed	unsalted butter
1 Cup	unsalted whole peanuts
As needed	vegetable oil for deep-frying
1 Cup	water chestnuts, well drained
5 to 6 cups	water to cover
1 cup	wild rice, cooked according to package directions
3 Large	yellow bell peppers, seeded and chopped
3 Pounds	yellow polenta