Amount	Ingredient
1/3 Cup	apricot preserves
2	bay leaves
1-1/2 Pounds	BONELESS TURKEY BREAST, cut into bite-sized pieces
1/2 Pound	button mushrooms, cleaned and halved
4 Large	carrots, thickly sliced
1/2 Teaspoon (to taste)	cayenne pepper
1 Stalk	celery, thickly sliced
As needed	cooked and drained spaghetti pasta
1/2 Cup	Dijon mustard
1/4 Teaspoon	dried oregano
1 Tablespoon	dried oregano, crumbled
1 Teaspoon	dried parsley
1-1/2 Teaspoons	dried thyme leaves
2-1/2 Pounds	dry white beans -- Great Northern
As needed	extra-virgin olive oil
4 Ounces	fettuccine
1/4 Cup	flour
2 Tablespoons	fresh basil, chopped
2 Pounds	fresh carrots, peeled and shredded
As needed	fresh cilantro sprigs
1/4 Cup	fresh cilantro, chopped
Pinch	fresh garlic, minced
1-1/2 Tablespoons	fresh garlic, minced
2 Pounds	fresh green peppers, seeded and diced
As needed	fresh herbs for garnish
5 Pounds	fresh lettuce, shredded
1/2 Cup	fresh lime juice
1 Tablespoon	fresh oregano, chopped
3 Tablespoons	fresh parsley, chopped
2 Pounds	fresh red ripe tomatoes, diced
1 Tablespoon	fresh thyme, chopped
Pinch	freshly grated nutmeg
1 Teaspoon	freshly ground black pepper
Pinch	freshly ground black pepper
2 Tablespoons	freshly squeezed lemon juice
10 Medium	garlic cloves, minced
Dash	garlic powder
2 Cloves	garlic, minced
18 Ounces	green chiles, diced
1/2 Teaspoon	ground cloves
5 Teaspoons	ground cumin seed
3/4 Cup	half and half (optional)
1/4 Cup	heavy cream
1/2 Cup	honey
1-1/2	jalapenos, seeded and diced small
2 Tablespoons	jerk seasoning
1-1/2 Teaspoons	jerk seasoning
Pinch	kosher salt
1 Tablespoon	margarine
1/2 Cup	Marsala wine
1-1/2 Cups	Merlot wine
2-1/2 Cups	Monterey Jack cheese, shredded
1 Can (2 ounces)	mushrooms, drained
As needed	new potatoes, boiled
2 Tablespoons	oil, divided
2-1/2 Tablespoons	olive oil
5 Cups	onion, diced
1/2 Medium	onion, thinly sliced
2 Medium	onions, each cut into 6 wedges
As needed	Parmesan cheese, freshly grated
3 Ounces	Parmesan cheese, freshly grated
1/3 Cup	pecan pieces
3 Cups	pineapple chunks
6 Cups	prepared black beans, heated
3 Quarts	prepared couscous, heated
As Needed	prepared salsa
3-3/4 Pounds	PULLED TURKEY, 3/4-inch diced
3 Tablespoons	red wine vinegar
1 Cup	red wine vinegar
2 Teaspoons	salt
1-1/2 Teaspoons (to taste)	salt
To taste	salt and freshly ground black pepper
	Salt and pepper, to taste
1 Tablespoon	shallots, chopped
1-1/4 Cups	sour cream
1 Can (8 ounces)	stewed tomatoes
1/2 Ounce	sun-dried tomatoes
1/2 Pound	sunflower seeds
1-1/2 Cups	sweet red onion, finely chopped
50 8-Inch	tomato basil flour tortillas
As needed	truffle oil
2 Tablespoons	truffle oil
3-1/4 Pounds	TURKEY BREAST, deli style
2 4-Ounce	TURKEY CUTLETS, gently pounded to an even thickness
12 4-Ounce	TURKEY CUTLETS, pounded to an even thickness
3-1/4 Pounds	TURKEY HAM, deli style
3-3/4 Quarts	TURKEY STOCK
1-1/2 Cups	TURKEY STOCK
6 Ounces	TURKEY TENDERLOIN
1 Teaspoon	unsalted butter
3/4 Cup	vegetable oil
2 Cups	virgin olive oil
As Needed	water
6 Cups	watermelon, seeded & cubed into 1-inch pieces
3/4 Teaspoon (to taste)	white pepper, ground
4 Ounces	wild mushrooms, sliced