Amount	Ingredient
2 Cups	all purpose flour
1/4 Cup	apple jelly
3	Bay leaves
2 Tablespoons	black peppercorns
1 (6 to 8 Pound)	BONE-IN TURKEY BREAST, fresh or thawed if frozen
2 Pounds	BONELESS TURKEY BREAST ROAST
2 Tablespoons	brown sugar
As needed	Cajun spice blend
50 Ounces	canned black beans, rinsed and drained
1-1/2 Tablespoons	canned green chilies, diced
8 Ounces	canned tomatoes, drained
1 Large	carrot, large dice
1/2 Teaspoon	cayenne
1 Teaspoon	cayenne pepper
1/2 Cup	celery, chopped
1 Tablespoon	chili powder
2-1/4 Tablespoons	chili powder
As needed	commercial barbecue salsa
1-1/2 Tablespoons	country-style mustard
1 Teaspoon	crushed red pepper
4 15-inch	Cuban bread loaves
1 Tablespoon	dark brown sugar
1 Teaspoon	Dijon mustard
3 Ounces	dried mushrooms
1 Teaspoon	dried rosemary, crushed
1 Tablespoon	dried thyme leaves, crushed
1 Pint	dry white wine
3/4 Cup	dry white wine
1 Teaspoon	each salt and freshly ground black pepper
2	egg yolks
1 Tablespoon	extra virgin olive oil
4 Tablespoon	extra virgin olive oil
As needed	fresh cilantro sprigs
1/2 Cup	fresh cilantro, chopped
2 Bunches	fresh cilantro, stems removed
2 Tablespoons	fresh ginger root, peeled and minced
2 Tablespoons	fresh rosemary, chopped fine
1/4 Teaspoon	freshly ground black pepper
1 Tablespoon	freshly squeezed lemon juice
3/4 Cup	freshly squeezed lime juice
2 10-ounce Packages	frozen chopped spinach, thawed and well drained
1 (5.33-Ounce)	FROZEN TURKEY BURGER, grill flavored
1 Cup	garlic cloves, peeled
1-1/2 Teaspoons	garlic powder
3 Cloves	garlic, minced
2 Tablespoons	granulated sugar
2 Ounces	grated Parmesan
1 Each	green bell pepper, coarsely chopped
1/4 Cup	green onion, chopped
1/4 Cup	green onion, chopped
1 Tablespoon	ground cumin
1/2 Teaspoon	ground cumin
1 Tablespoon	honey
5 Each	jalapeno peppers, coarsely chopped
3 Large	jalapeno peppers, seeded and minced
1 Tablespoon	juniper berries
1	Kaiser roll, split and toasted
1 Tablespoon	kosher salt
1 Tablespoon	kosher salt
2 Tablespoons	kosher salt
1 Medium	leek, large dice
2 Bunches	lemon grass
12 Wedges	lime
2 Tablespoons	melted butter
4 Tablespoons	olive oil
1/2 Tablespoon	olive oil
2 Tablespoon	olive oil
1 Tablespoon	onion powder
1 Large	onion, large dice
As Needed	peanut oil
2 Tablespoons	pink peppercorns, chopped fine
1/2 Cup	Queso Fresco cheese, crumbled
1 Pound	RAW TURKEY BREAST, skinless & sliced into 3-inch finger size strips
1 Each	red bell pepper, coarsely chopped
1 Each	red onion, coarsely chopped
2 Thin slices	red ripe tomatoes
1-1/2 Tablespoons	red wine vinegar
	Roasted Red Pepper Sauce
1 to 2 leaves	romaine lettuce, washed, drained and chilled
6	russet potatoes
1/2 Teaspoon	salt
To Taste	salt and pepper
As needed	scallions, chiffonade slice
1 Cup	seeded and chopped fresh tomato
As needed	sesame seeds, toasted
1 Medium	shallot, minced
2 Ounces	shaved Parmesan for garnish
16-20	shrimp, peeled, deveined & tail removed
24 Ounces	sour cream
1 Tablespoon	sour cream
1 Cup	soy sauce
1-1/2 Pounds	sweet corn
1 Cup	sweet onion, minced
1 Large	sweet onion, thinly sliced
1-Ounce slice	Swiss cheese
1-Ounce	thinly sliced fresh mushrooms, lightly sautéed
1 Tablespoon	thinly sliced fresh scallions
5 Pounds	tomatillos, peeled and coarsely chopped
1 Pound	TURKEY BREAKFAST SAUSAGE, squeezed from casings
3-1/2 to 4 Pounds	TURKEY BREAST, non self-basting
2 Pounds	TURKEY CUTLETS, pounded to 1/4 -1/8-inch thick
2 (About 1 pound each)	TURKEY LEGS
3 Quarts	TURKEY STOCK
4 Pounds	TURKEY TENDERLOINS
24 Each	TURKEY TENDERS, patted dry
3 Pounds	unsalted butter
2 Tablespoons	unsalted butter
1 Pint	water
1/4 Teaspoon	white pepper
1 Each	yellow bell pepper, coarsely chopped