Amount	Ingredient
6 Pencil thin	asparagus, washed, blanched and plunged into ice water
As needed	bamboo skewers, soaked in ice water
1 Tablespoon	brandy
3/4 Cup	carrot, chopped
1 Large	carrot, peeled & julienned on mandolin, match stick thin
1/8 Teaspoon	cayenne pepper
3/4 Cup	celery, chopped
2 Tablespoons	chopped fresh parsley
Dash	coconut extract
1/8 Teaspoon	coconut extract
1/2 Cup	cold water
2 Ounces	cold water
3 Cups	COOKED TURKEY, cubed
1/4 Teaspoon	dried marjoram
1	egg, beaten
3 Large	eggs
1/4 Cup	finely chopped onion
4 Ounces	flour
1/2 Teaspoon	fresh ginger root, minced
1/2 Ounce	fresh ginger, peeled and finely minced
1-1/2 Teaspoons	fresh lemon juice
As needed	fresh lime juice
1/4 Pound	fresh mushrooms, finely chopped
1 Package (8 ounces)	frozen artichoke hearts, thawed and well drained
1/2 Teaspoon	garlic powder
1 Clove	garlic, minced
1 Ounce	green wasabi powder
	Leaf lettuce
1/2 Teaspoon	lemon zest
2 Tablespoons	margarine
1/2 Cup	mayonnaise
3 Tablespoons	milk
1/4 Cup	milk
6 Sheets	nori seaweed paper
As needed	nori seaweed paper, julienned & deep fried
1 Tablespoon	olive oil
1/4 Cup	onion, chopped
1 Tablespoon	onion, chopped
1 Tablespoon	onion, minced
1 Cup	pitted black olives, drained & sliced
1/2 Teaspoon	red pepper flakes
1 Package (9.5 ounces)	refrigerator pastry squares
2 Cups	rotini pasta, (or other small pasta), cooked and drained
Pinch	salt and white pepper
6 Small	scallions, cleaned, bulb removed and discarded
3 Ounces	shredded coconut
1 Ounce	slurry (cornstarch & cold water, as needed)
1/4 Cup	smooth peanut butter
1/4 Teaspoon	soy sauce
1 Teaspoon	soy sauce
Pinch	sugar
1/2 Cup	teriyaki sauce
6 6-Ounce	TURKEY BREAST CUTLETS, skinless
1 Pound	TURKEY BREASTS
8 ounces	TURKEY HAM, thinly sliced
1/2 Pound	TURKEY TENDERLOINS, skin removed
As needed	vegetable cooking spray
1/2 Cup	vegetable oil
Dash	white pepper
1/4 Cup	white wine vinegar