Amount	Ingredient
10 Ounces	alfalfa sprouts, washed and dried
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
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 8-ounce	can tomato sauce
1 14 1/2-ounce	can tomatoes
1/4 Cup	canned sliced mushrooms, drained well
2 Ounces	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
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
6 Ounces	chipotle sauce, prepared sauce
1/2 Cup	cilantro leaves
As needed	cilantro leaves
2 Tablespoons	cilantro, fine chop
3	Cloves garlic, minced
3/4 Cup	COOKED TURKEY, chopped
12	corn tostada shells, 7 inch, fried crisp
1/4 Cup	cornstarch
1 Pound, 14 Ounces	cucumbers, thinly sliced
3 Tablespoons	curry powder
1 (0.7 ounce) package	dried Italian salad dressing mix
1 Teaspoon	dried thyme
1-1/2 Teaspoons	dried thyme leaves
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
1/2 Cup	frozen cut okra
1/2 Cup	frozen lima beans
2 Packages (12 ounces)	frozen, unsweetened blueberries
2 Cloves	garlic, minced
2 Cloves	garlic, minced
1 Tablespoon	garlic, minced
1 teaspoon	garlic, minced
1/2 Teaspoon	grated nutmeg
2 Each	green onions, thinly sliced
1/8 Teaspoon	ground allspice
1/4 Teaspoon	ground allspice
2 Teaspoons	ground cinnamon
1 Teaspoon	ground cinnamon
1/8 Teaspoon	ground cinnamon
1/2 Teaspoon	ground cinnamon
2 Teaspoons	ground cumin, toasted
2 Teaspoons	ground oregano, toasted
1 pound	GROUND TURKEY BREAST
2 Tablespoons	heavy cream
6 Tablespoons	ice water
1 tablespoon	Italian seasoning
1/2 Cup	jarred tomato sauce
To Taste	kosher salt
1/4 Cup	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 Tablespoon	mint, fine chop
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
1 cup	Parmesan cheese, freshly grated
1/4 cup	parsely, minced
As needed	peanut oil
2 Tablespoons	peanut oil
14 Ounces	peas, IQF
1/2 teaspoon	pepper
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
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
Pinch	salt
1/4 Teaspoon	salt
1/2 Teaspoon	salt
1 teaspoon	salt
1/2 Teaspoon	salt
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
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
2 Pounds	SMOKED TURKEY SAUSAGE, sliced thin
10 Ounces	spinach leaves, washed and dried
4	Squares rosemary focaccia, split
1 Tablespoon	sugar
1-1/2 Cups	sugar
2-1/2 Tablespoons	sugar
2 Tablespoons	sugar
1 Pound	Swiss chard, stalks removed & coarsely chopped
80 Slices	tomato, (about 14 tomatoes)
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
1-1/4 Gallons	TURKEY STOCK
1-1/2 Quarts	TURKEY STOCK
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
1 Tablespoon	vegetable oil
2 Tablespoons	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
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