Amount	Ingredient
1/2 Pound	aged Wisconsin cheddar cheese, shredded
2 Pounds	all purpose flour
1/4 Cup	apple juice
4 Each	avocados, seeded, peeled and cut into eighths, lengthwise
2 Ounces	baking powder
2 Tablespoons	balsamic vinegar
1 Can (8 ounces)	bamboo shoots, rinsed and drained
1/8 Teaspoon	black pepper
2 Tablespoons	brown sugar
1-1/2 Pounds	buttermilk
As needed	Cajun spice blend
1 Cup	carrots, julienned
2 Each	celery stalks, thinly sliced diagonally
1-1/2 Cups	celery, diced
2 Tablespoons	chili powder
1/2 Cup	chopped fresh cilantro
2 Tablespoons	cider vinegar
3-1/2 Cups	coconut milk
8 Ounces	cooked rice vermicelli
As needed	cracked black pepper
4 Ounces	crystallized ginger, chopped
12 Slices	dried bread, cubed
1/4 Teaspoon	dried red pepper flakes
As needed	each fresh herbs - thyme, basil and rosemary
2 Tablespoons	each fresh herbs - thyme, basil and rosemary - DIVIDED
2 Each	eggs, beaten
4	extra large whole eggs
1/2 Cup	fish sauce
10-Ounces	fresh baby spinach, washed, drained and chilled
2 Cups	fresh cilantro, chopped
2 Bunches	fresh cilantro, stems removed
As needed	fresh fruit
1 Tablespoon	fresh ginger, peeled and minced
8 Ounces	fresh gingerroot, peeled and grated
1/4 Cup	fresh gingerroot, peeled and grated
2 Cups	fresh orange juice
2 Each	fresh red bell peppers, seeded and julienned
2 Each	fresh red papayas, ripe
4 thin slices	fresh Ricotta cheese
1/2 Cup	fresh spinach or arugula leaves, well washed and drained
1 Teaspoon	freshly ground pepper
1 Cup	garlic cloves, peeled
1 Clove	garlic, minced
1 Large	Granny Smith apple, cored and cut into matchsticks
1/2 Large	Granny Smith apple, cored, coarsely chopped
2 Each	Granny Smith apples, peeled and shredded
1 Each	green bell pepper, coarsely chopped
2 Cups	green cabbage, finely shredded
1-1/2 Cups	green pepper, diced
1 Pound	GROUND TURKEY
2 Cups	hoisin sauce
1/3 Cup	hoisin sauce
3 Tablespoons	honey
8 Large	iceberg lettuce leaves, washed, dried and well chilled
5 Each	jalapeno peppers, coarsely chopped
1/4 Cup	ketchup
1/2 Cup	margarine
1/2 Cup	mayonnaise
2 Tablespoons	minced fresh garlic
1/2 Cup	minced lemongrass
3 Tablespoons	minced shallots
1/4 Cup	oil
2 Tablespoons	olive oil
1-1/2 Cups	onion, chopped
2 Tablespoons	peanut oil
To Taste	pepper
To Taste	pepper
12 Ounces	pickled ginger, made into 36 rosettes
2 Each	plum tomatoes, seeded, finely diced
1 Teaspoon	poultry seasoning
4 Cups	prepared BBQ sauce
1 Each	red bell pepper, coarsely chopped
1 Each	red bell pepper, seeded and diced
1 Each	Red Delicious apple, cored and thinly sliced
2 Heads	red leaf lettuce
1 Each	red onion, coarsely chopped
1/2 Small	red onion, very thinly sliced
2 Medium	red onions, julienned
18 Sheets (8-inch rounds)	rice paper
1/4 Teaspoon	sage
1/2 Cup	sake
1/2 Ounce	salt
1 Teaspoon	salt
2 Teaspoons	salt
To Taste	salt
To Taste	salt
To Taste	salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
To Taste	salt and pepper
2 Each	scallions, thinly sliced
2 Each	seedless cucumbers, peeled and cut into 1/4-inch by 4-inch strips
4 Ounces	sesame oil
1/3 Cup	sherry vinegar
1 Pound	shortening
1/2 Pound	smoked Gouda, cut into matchsticks
1-1/2 Pounds	SMOKED TURKEY, cut into matchsticks
2 Cups	smooth peanut butter
24 Ounces	sour cream
4	Sourdough English muffins, split
2 Cups	soy
1 Tablespoon	soy sauce
4 Ounces	soy sauce
1/4 Cup	strong coffee
2 Ounces	sugar
1/2 Cup	sweet Indonesian soy sauce with anise (kecap manis)
5 Pounds	tomatillos, peeled and coarsely chopped
12 (4 ounces each)	TURKEY BREAST CUTLETS
1/2 Cup	TURKEY BROTH, See Note
8 (2-ounce)	TURKEY SAUSAGE PATTIES
24 Each	TURKEY TENDERS, patted dry
2-1/4 Pounds	TURKEY THIGHS, skin and bones removed
1 Tablespoon	unsalted butter
3 Pounds	unsalted butter
2/3 Cup	vegetable oil
1-1/3 Cups	walnuts, toasted, coarsely chopped
1 Tablespoon	whole grain Dijon mustard
2 Small	whole tomatoes
1 Each	yellow bell pepper, coarsely chopped