Amount	Ingredient
3/4 Cup	apricot jam
8 Small	baguettes, sliced
6 Tablespoons	Black Beans (step 1)
9 to 10 Pounds	BONE-IN TURKEY BREAST, skin removed, cut into thin scallops (see #4 below)
1-1/4 Pounds	Brie cheese, thinly sliced
2 Pounds	Brussels sprouts, cut in half
1/4 Pound	butter
1 Tablespoon	butter
4 Tablespoons	butter
1 Teaspoon	butter
1/2 Ounce	butter
1/2 Teaspoon	cayenne pepper
1/4 Teaspoon	cayenne pepper
1/2 Cup	Chardonnay
2 Tablespoons	chopped fresh cilantro
1/4 Cup	Chunky Guacamole (step 5)
3-1/2 Quarts	cold water
2-1/2 Pounds	cooked and drained linguini
2-1/4 Pounds	COOKED TURKEY BREAST, sliced thin
2 (6-inch)	corn tortillas, fried
4 Teaspoons	Cotija cheese
1/2-Ounce	crema
1 Cup	diced GRILLED TURKEY BREAST, (step 4)
3 Tablespoons	Dijon mustard
1/3 Cup	dried cherries
1/2 Teaspoon	dried thyme
2-1/2 Pounds	dry black beans (organic)
6 Large	eggs, well beaten
4-1/2 Cups	extra virgin olive oil
1/2 Teaspoon	fennel seeds, crushed
1/4 Cup	finely chopped fresh cilantro
1/2 Ounce	flour
16 Stalks	fresh asparagus, grilled or steamed
1/2 Bunch	fresh basil
As needed	fresh basil for garnish
3 Tablespoons	fresh basil, coarsely chopped
4 Ounces	fresh cilantro, finely chopped
1 Ounce	fresh cilantro, finely chopped
4 Ounces	fresh epazote (leaves only)
As needed	fresh fruit salad, accompaniment
12 Cloves	fresh garlic
2 Ounces	fresh garlic, coarsely chopped
2 Cloves	fresh garlic, minced
Dash	fresh lemon juice
2 Ounces	fresh oregano
1/2 Bunch	fresh sage
As needed	fresh sage sprigs
1/2 Teaspoon	fresh sage, chiffonade
1 Tablespoon	fresh tarragon
1/2 Teaspoon	freshly ground black pepper
2 Tablespoons	freshly ground black pepper
1 Cup	freshly squeezed lime juice
3/4 Cup	freshly squeezed lime juice
1/2 Teaspoon	garlic powder
1 Can (4 ounces)	green chilies, drained
1/4 Cup	ground black pepper
9 Pounds	Hass #2 avocados
2 Cups	heavy cream
2 Tablespoons	honey mustard
1/4 Pound	jalapeņos
1-1/2 Ounces	jalapeņos
2 Tablespoons	kosher salt
2-1/2 Tablespoons	kosher salt
1 Tablespoon	kosher salt
4 ripe	large tomatoes, peeled, seeded and diced
1	Lime
1 Cup	non-fat sour cream
2 Cups	olive oil
As needed	olive oil
1/2 Teaspoon	onion salt
2 Medium	onions, diced
1 Tablespoon	paprika
2-1/4 Cups	peanuts, finely chopped
4 Large	pita rounds
1	Plum tomato, seeded and finely chopped
1-1/2 Cups	polenta
1/2 Cup	pomegranate molasses
4 Cups	pure olive oil
24 Slices	raisin bread
1 Pound	red onions
1/2 Pound	red onions
2 Ounces	Red Wine Vinaigrette (step 2)
1-1/2 Ounce	Red Wine Vinaigrette (step 2)
3 Cups	red wine vinegar
1-/12 Pounds	ROASTED TURKEY BREAST, sliced
30 Each	Roma tomatoes (3 pounds diced)
1/2 Cup	Salsa Fresca (step 3)
5 Tablespoons	salt
To Taste	salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
To Taste	salt and freshly ground white pepper
To Taste	salt and freshly ground white pepper
1/2 Cup	shredded lettuce
2 Tablespoons	small dice red onion
2 Tablespoons	sugar
1/4 Cup	thinly sliced green onions
1-1/2 Cups	TURKEY STOCK
1 Cup	TURKEY STOCK
4 Pounds	TURKEY TENDERLOIN, cut into 3/4-inch medallions
4 (14-16 Ounces)	TURKEY TENDERLOINS
1 Pound	TURKEY TENDERLOINS, butterflied
2 Tablespoons	unsalted butter
1/3 Cup	unsalted butter
1/4 Cup	unsalted butter, softened
1-1/2 Cups	very thinly shredded green cabbage (paper thin shreds)
1-1/2 Cups	very thinly shredded romaine (paper thin shreds)
4 Ounces	water
1/4 Teaspoon	white pepper
1/4 Ounce	whole allspice
1 Pint	whole milk
1 Large	whole onion, sliced
3/4 Pound	yellow onion, 1/4-inch dice