Amount	Ingredient
1/2 Tablespoon	black pepper
12 Ounces	butter substitute
1/2 Teaspoon (to taste)	cayenne pepper
2 teaspoons	chili powder
1/4 cup	cilantro leaves, washed, dried and chopped
1 Cup	cilantro leaves, washed, dried and packed
1/2 Bunch	cilantro, fresh
3 Pints	coconut milk
1/2 cup	coconut milk
1 Tablespoon	coriander, ground
6-1/2 Pounds	couscous, cooked
2 teaspoons	cumin
1/2 Tablespoon	cumin, ground
2 tablespoons	curry powder
1 Tablespoon	dried oregano, crumbled
1/4 Cup	dry roasted salted peanuts
2-1/2 Pounds	dry white beans -- Great Northern
1/2 Bunch	fresh cilantro
1/4 Cup	fresh cilantro, chopped
1 tablespoon	fresh lime juice
1/4 Cup	fresh lime juice
2 Cloves	garlic
10 Medium	garlic cloves, minced
2 Tablespoons	garlic, minced
2 cloves	garlic, minced
2 Tablespoons	ginger, peeled and cut in chunks
18 Ounces	green chiles, diced
7 Each	green onions, coarsely chopped
1/2 Teaspoon	ground cloves
5 Teaspoons	ground cumin seed
3/4 Cup	half and half (optional)
1/4 cup	honey
12 Each	jalapeno peppers, coarsely chopped
2 Tablespoons	lemon zest, grated
2-1/2 Cups	Monterey Jack cheese, shredded
As needed	non-stick vegetable spray
1 Tablespoon	nutmeg, freshly grated
1/4 cup	olive oil
4 ounces	olive oil
2-1/2 Tablespoons	olive oil
5 Cups	onion, diced
1/3 Cup	peanut oil
As Needed	prepared salsa
3-3/4 Pounds	PULLED TURKEY, 3/4-inch diced
1/4 teaspoon	red pepper flakes
1-1/2 Teaspoons (to taste)	salt
1/4 Cup	scallions, cut into chunks
1-1/2 Pounds	soba noodles, dry
1-1/4 Cups	sour cream
1/3 Cup	soy sauce
1 tablespoon	soy sauce
8 Pounds	TURKEY BREAST, cut in 3/4-inch cubes
1-1/2 pounds	TURKEY CUTLETS, cut into 1/2-inch strips
3-3/4 Quarts	TURKEY STOCK
As Needed	water
3/4 Teaspoon (to taste)	white pepper, ground