Amount	Ingredient
2 Slices	7-grain bread, toasted, stacked and cut in 1/2-inch croutons
2 Strips	applewood bacon, diced, cooked and well drained
2 Tablespoons	Asian chili paste
As needed	assorted vegetables, cut in cubes
1/2 Cup	BBQ sauce
1/4 Teaspoon	black pepper
1 8 to 10 pound	BONELESS TURKEY BREAST, skin removed
1/2 Cup	bottled honey-mustard dressing
As needed	canola oil
1 Teaspoon	canola oil
1/8 to 1/4 Teaspoon	cayenne pepper
4 Ounces	Cheddarella or Cheddar cheese, diced
1 Pound	chestnuts, shelled and poached
2 Tablespoons	chili powder
12-Ounces	CHUNK SMOKED TURKEY BREAST, cut in thin strips
1 Tablespoon	cornmeal
1 15-Ounce can	diced tomatoes
1/2 Cup	dried bread crumbs
3 Large	eggs, scrambled
1/2 Teaspoon	five spice powder
2 Tablespoons	flour
1/4 Cup	flour
2 Tablespoons	fresh cilantro, chopped
1/4 Cup	fresh cilantro, chopped
1 Tablespoon	fresh gingerroot, peeled and minced
2 Tablespoons	fresh homemade guacamole
2 Tablespoons	fresh lime juice
2 Tablespoons	fresh orange juice
3 Ounces	fresh potatoes, peeled and cut into 1/2-inch cubes
2 Tablespoons	fresh rosemary, minced
As needed	fresh thyme sprigs
1/3 Cup	fresh thyme, chopped
As needed	freshly cracked black pepper
2 Teaspoons	freshly squeezed lemon juice
1 Tablespoon	garlic, minced
1 Clove	garlic, peeled and cut in half
1-1/2 Teaspoons	gingerroot, peeled and freshly grated
1/2 Cup	green bell pepper, diced
As needed	green leaf lettuce, washed, dried and chilled
2	green onions, thinly sliced
1 Teaspoon	ground black pepper
2 Tablespoons	ground coriander
1 Tablespoon	ground cumin
2 Teaspoons	ground cumin
1-1/2 Pounds	GROUND TURKEY
1-1/2 Pounds	GROUND TURKEY
1 Teaspoon	honey
3 Ounces	HOUSE SMOKED TURKEY BREAST, thinly sliced
1 Pound	Italian country bread, cut in 1-inch cubes
1 Medium	jalapeno pepper, seeded and chopped
1 Tablespoon	jalapeno pepper, seeded and minced
1 15-Ounce can	kidney beans, drained
2 Tablespoons	kosher salt
As needed	kosher salt and freshly ground black pepper
1-1/4 Cups	light Mexican beer
1 Medium	mango, peeled, seed removed & diced
1/2 Cup	Marsala wine
1 Tablespoon	minced fresh mint
3 Tablespoons	minced onion
1/2 Pound	Monterey Jack cheese, grated
4-1/2 Pounds	mushroom pasta, cooked and drained
1 Medium	nectarine, pitted and diced
Dash	Old Bay seasoning
1/4 Cup	olive oil
1 Tablespoon	olive oil
1/2 Cup	olive oil
1/2 Cup	onion, chopped
	Pan Deglazing
1 Medium	papaya, seeded and diced
2-1/2 Quarts	port wine
1/2 Cup	red bell pepper, diced
1/2 Cup	red bell pepper, seeded and diced
12-18 Thin slices	red onions
1/2 Cup	reduced sodium soy sauce
4-1/2 Pounds	root vegetables, roasted
1/4 Teaspoon	salt
1/2 Teaspoon	salt
1/2 Teaspoon	salt
1 Teaspoon	salt
1 Teaspoon	salt
To Taste	salt and freshly ground black pepper
6	sandwich buns, split and lightly toasted
1 Tablespoon	sesame oil
2 Tablespoons	sesame seeds, toasted
6 Medium	shallots, diced
1 Pound	shiitake mushrooms, cleaned and sliced
1/2 Cup	sliced red onion
2 Pounds	spinach leaves, washed and well drained
2 Bags (4.5-ounces) each	spring mix salad with walnuts and cranberries
1	starfruit (carambola), diced
8 Cups	sticky rice, cooked
1/2 Pound	Swiss cheese, grated
2 Medium	tart apples, cut in thin wedges
8 Ounces	tomato sauce
1 Medium	tomato, seeded and diced
36 Slices	TURKEY BACON, blanched
2 to 2-1/2 Cups	TURKEY BROTH
1 Cup	TURKEY BROTH
1/2 Pound	TURKEY HAM, cut into 3/4-inch cubes
1/2 Pound	TURKEY KIELBASA or SMOKED TURKEY SAUSAGE, cut into 1/2-inch slices
36 3 to 4 Ounce	TURKEY TENDERLOIN MEDALLIONS, pounded to an even thickness
2 10-Ounce	TURKEY TENDERLOINS
1 Teaspoon	wasabi powder
2 Ounces	white Cheddar cheese, shredded
1 Tablespoon	white pepper
1 10-inch	whole wheat flour tortilla, warmed
2 Tablespoons	yellow bell pepper, seeded and diced
1 Cup	yellow onion, diced