Amount	Ingredient
1-1/3 Cups	all purpose flour
1/2 Cup	alphabet pasta
2 Pounds	BONELESS TURKEY BREAST ROAST
2 Tablespoons	brown sugar
1/2 Ounce	button mushrooms, cleaned and sliced
4 Cups	cabbage, thinly sliced
1-1/3 Cups	canned green chili peppers, drained and diced
1-1/2 Tablespoons	canned green chilies, diced
8 Ounces	canned tomatoes, drained
2 ounces	canola oil, for carmelizing
1 Cup	carrots, peeled and thinly sliced
1/2 Teaspoon	cayenne
As needed	cayenne pepper
2-1/4 Tablespoons	chili powder
2	Chipotle chiles in adobo sauce, drained and chopped
2 Cups	chopped mango *Note: may use canned mango if fresh is not available
1/2 Cup	chopped sweet onion
As needed	cilantro, chopped
2-1/2 Quarts	cold water
As needed	commercial barbecue salsa
1 Pound	COOKED TURKEY, chopped
2 Cups	COOKED TURKEY, cut into 1/2-inch cubes
1 Teaspoon	coriander
1 Cup	cranberry juice
1/2 Teaspoon	crushed red pepper flakes
1-1/3 Cups	crushed tomatoes
4 15-inch	Cuban bread loaves
1 Tablespoon	dark brown sugar
1/2 Ounce	diced tomatoes
1 Teaspoon	Dijon mustard
1 Teaspoon	dried oregano
1 Each	English muffin, split
3 Cups	extra-virgin olive oil
1 Cup	fresh basil, chopped
As needed	fresh dill sprigs for garnish
Sprinkle	fresh dill, coarsely chopped
1/2 Ounce	fresh spinach leaves, stemmed and coarsely chopped
1 (5.33-Ounce)	FROZEN TURKEY BURGER, grill flavored
6-1/4 Pounds	FULLY COOKED BONELESS TURKEY BREAST, skinless
5	garlic bulbs, roasted and peeled
3 Cloves	garlic, minced
1/4 Cup	golden raisins
5 large	green peppers, roasted and peeled
1 Teaspoon	ground cinnamon
2 Teaspoons	ground cumin
1 Teaspoon	ground cumin
1/2 Teaspoon	ground cumin
1 Teaspoon	ground red pepper
1 Pound	guacamole
2 Cups	half and half cream
2 Ounces	hollandaise sauce
1 Tablespoon	honey
16 12-inch	honey wheat tortilla shells
2 Teaspoons	Italian seasoning
5 large	jalapeno peppers, roasted and peeled
1	Kaiser roll, split and toasted
5 Large	mangos, peeled and cut into wedges
1 Teaspoon	minced garlic
3/4 Pound	Monterey Jack cheese, shredded
1 Ounce	Monterey Jack cheese, shredded
1/2 Tablespoon	olive oil
2 Tablespoon	olive oil
1 Cup	onion, chopped
5 pounds	onions (sweet), carmelized
3-3/4 Pounds	organic greens, washed, drained and chilled
1/4 Teaspoon	pepper
1 Large	plain crepe
5	poblano chiles, roasted and peeled
4-1/4 Ounces	potatoes
8 Ounces	prepared honey mustard
1/2 Cup	Queso Fresco cheese, crumbled
1 Cup	raspberry vinegar
5	red bell peppers, seeded and julienned
4 Ounces	red onion, thinly sliced
2 Thin slices	red ripe tomatoes
1-1/2 Tablespoons	red wine vinegar
8	ripe tomatoes, thinly sliced
20	Roma tomatoes, cut into wedges
1 to 2 leaves	romaine lettuce, washed, drained and chilled
1/2 Teaspoon	salt
To Taste	salt and freshly ground black pepper
	salt to taste
1 Ounce	SMOKED TURKEY, diced
1 Tablespoon	sour cream
2 Ounces	spicy daikon radish sprouts
1 Large	sweet onion, thinly sliced
1/4 Ounce	sweet onions, diced fine
4 Cups	sweet onions, medium dice
1-Ounce slice	Swiss cheese
1 Cup	thick salsa
1-Ounce	thinly sliced fresh mushrooms, lightly sautéed
1 Tablespoon	thinly sliced fresh scallions
1 Can (16 ounces)	tomatoes
1/3 Cup	TURKEY BASE
7 Pounds	TURKEY BREAST
4 Cups	TURKEY BROTH or reduced-sodium chicken bouillon
3 Pounds	TURKEY THIGHS, bones and skin removed
2 Tablespoons	unsalted butter
2/3 Cup	vegetable oil
2 Ounces	whipped eggs
8 8-inch	whole wheat flour tortillas
As needed	wood chips, soaked in bourbon for 24 hours
1 Small	yellow bell pepper, seeded & chopped fine