Amount	Ingredient
10 Ounces	alfalfa sprouts, washed and dried
1 Quart	amber beer
2 Tablespoons	ancho chile powder
4	avocados, small dice
1 9-Inch	baked pie shell
1/2 Teaspoon	baking powder
2 Tablespoons	balsamic vinegar
2 Each	bay leaf
2	bay leaves
2 Medium	bay leaves
3	bay leaves
12-24 Ounces	beer
2 Cups	black beans, cooked
1-1/2 Pounds	BONELESS TURKEY BREAST, cut into bite-sized pieces
2 Tablespoons	brown sugar
1/4 Cup	brown sugar
1/2 Pound	button mushrooms, cleaned and halved
1 Quart	California ripe olives, halved
1 8-ounce	can tomato sauce
1 14 1/2-ounce	can tomatoes
3 Cups	canned plum tomatoes with juices, pureed until smooth
1/4 Cup	canned sliced mushrooms, drained well
2 Tablespoons	canola oil
2 Ounces	canola oil
1/4 Cup	canola oil
1/4 Cup	canola oil
1 medium	carrot, peeled and grated
8 Ounces	carrots, peeled and diced
2 Medium	carrots, peeled and small dice
4 Large	carrots, thickly sliced
1 Teaspoon	cayenne pepper
Pinch	cayenne pepper
1-1/4 Teaspoon	celery seed, ground
8 Ounces	celery, diced
1 Stalk	celery, thickly sliced
1 Cup	celery, trimmed and small dice
1 Cup	Cheddar cheese, grated
1/3 Cup	chipolte chile powder
1 Tablespoon	chipotle puree
6 Ounces	chipotle sauce, prepared sauce
2 Tablespoons	chopped mild pepper rings
1-1/3 Cups	chopped parsley
2 Tablespoons	chopped tomatoes
1/2 Cup	cilantro leaves
As needed	cilantro leaves
2 Tablespoons	cilantro, fine chop
3	Cloves garlic, minced
1/2 Cup	cold water
2-1/2 Quarts	cooked or canned pinto beans, rinsed and drained
3/4 Cup	COOKED TURKEY, chopped
12	corn tostada shells, 7 inch, fried crisp
1/4 Cup	cornstarch
1 Ounce	creamy ranch dressing
1 Pound, 14 Ounces	cucumbers, thinly sliced
3 Tablespoons	curry powder
2 Tablespoons	dark brown sugar
2 Tablespoons	Dijon mustard
1 (0.7 ounce) package	dried Italian salad dressing mix
1 Teaspoon	dried thyme
1-1/2 Teaspoons	dried thyme leaves
2 Teaspoons	dry mustard
1/2 cup	dry red wine
1 Cup	dry white wine (recommended: Virginia Chardonnay)
1 Sprig	EACH fresh thyme, parsley and sage, minced
10 Ounces	egg noodles, dry
As needed	egg wash
1 Large	egg yolk
1 1-pound	eggplant, cut into 1/4-inch cubes
4 Large	eggs
4 Each	eggs, slightly beaten
1 Cup	flour
1/4 Cup	flour
1/2 Cup	flour
1/2 Cup	flour
1 Package (12 ounces)	fresh cranberries
1 Pound	FRESH LEAN GROUND TURKEY
1/4 pound	fresh mushrooms, stemmed and quartered
3 Tablespoons	fresh parsley, chopped
1/4 Cup	fresh parsley, chopped
1 Tablespoon	fresh thinly sliced basil
Pinch	freshly grated nutmeg
1/4 Teaspoon	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
1/2 Cup	frozen cut okra
1/2 Cup	frozen lima beans
2 Packages (12 ounces)	frozen, unsweetened blueberries
2 Cloves	garlic, minced
1 Tablespoon	garlic, minced
2 Cloves	garlic, minced
1 teaspoon	garlic, minced
3 Cloves	garlic, minced
1 Teaspoon	granulated garlic
2 Teaspoons	granulated onion
1/2 Teaspoon	grated nutmeg
1-1/2 Pounds	green bell peppers, seeded and diced 1/2-inch pieces
2 Each	green onions, thinly sliced
1/8 Teaspoon	ground allspice
1/4 Teaspoon	ground allspice
1 Teaspoon	ground cinnamon
1/8 Teaspoon	ground cinnamon
1/2 Teaspoon	ground cinnamon
2 Teaspoons	ground cinnamon
1 Teaspoon	ground coriander
4 Teaspoons	ground cumin
1 Teaspoon	ground cumin
2 Teaspoons	ground cumin, toasted
2 Teaspoons	ground oregano, toasted
4 Pounds	GROUND TURKEY
1 pound	GROUND TURKEY BREAST
2 Tablespoons	heavy cream
2 Tablespoons	honey
6 Tablespoons	ice water
1 tablespoon	Italian seasoning
1 Medium	jalapeno pepper, finely diced
1/2 Cup	jarred tomato sauce
1/4 Cup	ketchup
To Taste	kosher salt
2 Teaspoons	kosher salt
1/4 Cup	Kosher salt
2 Teaspoons	kosher salt
To Taste	kosher salt and white pepper
2	limes, juiced
6 Ounces	liquid from cooked black beans
1-1/2 Cups	Merlot wine
1 Cup	milk
1/4 Cup	minced garlic
1 Tablespoon	mint, fine chop
3 Tablespoons	molasses
As needed	new potatoes, boiled
2 Tablespoons	oil, divided
1 tablespoon	olive oil
1 Tablespoon	olive oil, divided
1 large	onion, chopped
8 Ounces	onions, diced
2 Medium	onions, each cut into 6 wedges
6 Tablespoons	orange juice
1/2 Cup	orange marmalade, heated
2 Teaspoons	orange zest
1 Tablespoon	oregano leaves
4 Pounds, 6 Ounces	OVEN ROASTED TURKEY BREAST, shaved
2 Teaspoons	paprika
1 cup	Parmesan cheese, freshly grated
1/4 cup	parsely, minced
2 Tablespoons	peanut oil
As needed	peanut oil
14 Ounces	peas, IQF
1/2 teaspoon	pepper
1 Slice	Pepper Jack cheese
1 Can (8 ounces)	pineapple tidbits, drained and patted dry with towel
16-Ounces	plain, low-fat yogurt
4 Fresh	plum tomatoes, peeled and diced
12 rounds (about 12-ounces)	puff pastry dough, thawed and rolled to fit ramekins
1 Pound	PULLED TURKEY, 3/4-inch diced
3/4 Cup	Queso Fresco (or substitute plain feta cheese)
1 Pound, 14 Ounces	ranch dressing, prepared
1 Medium	red bell pepper, seeded & cut into 1/4-inch strips
1 Cup	red bell pepper, seeded and small dice
3 Ounces	red bell pepper, sliced 1 inch strips
1/4 Cup	red onion, fine dice
3 Ounces	red onion, sliced
1 Pound, 4 Ounces	red or yellow bell pepper, seeded and cut into strips
1/4 Cup	red pepper, fine dice
2 Pounds	red potatoes, small dice
2 Teaspoons	red wine vinegar
2 Tablespoons	red wine vinegar
8 ounces	reduced-fat Mozzarella cheese, grated
1 15-ounce container	Ricotta cheese
1-1/2 Pounds	ROASTED DARK TURKEY, skin removed & cut in 3/4-inch dice
1/4 Cup	Roma tomatoes, seeded and fine dice
1 to 2	Romaine lettuce leaves, washed, drained and chilled
Pinch	salt
1/4 Teaspoon	salt
1/2 Teaspoon	salt
1/2 Teaspoon	salt
1 teaspoon	salt
To taste	salt and freshly ground black pepper
To taste	salt and freshly ground black pepper
To Taste	salt and pepper
To Taste	salt and pepper
As needed	scallions, small dice
1 Cup	scallions, small dice
5	serrano chiles, seeded and fine dice
2 Tablespoons	sherry vinegar
As needed	shredded Cheddar cheese
1/2 Cup (2 ounces)	shredded Mozzarella cheese (about 2 ounces)
1 Cup	skim milk
1/4 Cup	sliced almonds, toasted
As needed	sliced almonds, toasted
3 Ounces	SMOKED TURKEY BREAST, sliced thin
2 Pounds	SMOKED TURKEY SAUSAGE, sliced thin
As needed	sour cream
1 Large	Spanish onion, finely chopped
10 Ounces	spinach leaves, washed and dried
4	Squares rosemary focaccia, split
2 Tablespoons	sugar
1 Tablespoon	sugar
1-1/2 Cups	sugar
2-1/2 Tablespoons	sugar
1 (2-Ounce)	sundried tomato flatbread
1 Pound	Swiss chard, stalks removed & coarsely chopped
1/2 Ounce	thick hot salsa
3/4 Cup	tomato paste
80 Slices	tomato, (about 14 tomatoes)
2 Strips	TURKEY BACON, cooked
2 Quarts	TURKEY BROTH
1-3/4 Cups	TURKEY HAM, cut into 1/2-inch cubes
8	TURKEY LEGS or 4 TURKEY HINDQUARTERS (LEG & THIGH), If using hindquarters, remove thigh bone
1-1/2 Cups	TURKEY STOCK
1-1/2 Quarts	TURKEY STOCK
1-1/4 Gallons	TURKEY STOCK
2-1/2 Quarts	TURKEY STOCK OR low sodium chicken broth
1 Pound	TURKEY TENDERLOINS
1 Pound	TURKEY TENDERLOINS, cut into 1/4-inch strips
2 Medium	turnips, peeled and small dice
2-1/2 Cups	unbleached all-purpose flour
2 Cups	uncooked basmati rice
9	uncooked lasagna noodles
1/2 Cup	unsalted butter
1/2 Pound	unsalted butter, chilled and cut into small pieces
	Vanilla ice cream
As needed	vegetable oil
2 Tablespoons	vegetable oil
1 Tablespoon	vegetable oil
3 Tablespoons	vegetable oil
	vegetable spray
2 Medium	Vidalia onions, small dice
1/2 Cup	Virginia salted peanuts, crushed
3 Quarts	water
1/4 Cup	white onion, fine dice
2 Small	white onions, peeled and cut into quarters
2 Teaspoons	white pepper
1/2 Teaspoon	white pepper
3 Tablespoons	white sugar
4 Cups	whole kernel corn
1 Quart	whole milk
1 12-pound	WHOLE TURKEY, fresh or thawed
1 (9 to 10 Pound)	WHOLE TURKEY, thawed or fresh
20 Each	whole wheat pita
1 Medium	yellow bell pepper, seeded & cut into 1/4-inch strips
3 Ounces	yellow bell pepper, sliced 1 inch strips
2 Pounds	yellow onions, chopped