Amount	Ingredient
8 Cups	baby spinach leaves, washed, dried, chilled and torn
1/8 Teaspoon	black pepper
1/2 Teaspoon	black pepper
1/2 teaspoon	black pepper
5 Pounds	BONELESS TURKEY BREAST, skinless & cut in 4-ounce portions
1 Tablespoon	butter
1/2 Head	cabbage, shredded OR 1 (1-pound) package shredded coleslaw
16 Ounces	canned crushed tomatoes, drained
1/2 Cup	canola oil
3	Carrots, peeled and shredded
1 8 oz. can	chick peas, drained and rinsed
1 (3-Ounce) package	chicken-flavored Ramen noodles, broken into pieces (OMIT SEASONING MIX)
20 Each	chipolte chilies, seeded
1/4 cup	chopped cilantro
1/2 Cup	chopped green bell pepper, seeded
1 Cup	chopped sweet onion
1/4 Cup	cider vinegar
10 Ounces	cilantro, washed and dried
3/4 Teaspoon	coarse ground black pepper
2 Pounds	COOKED TURKEY BREAST, cut into 1/2-inch julienne
1/2 teaspoon	coriander
2 Pounds	cornmeal
1/2 Teaspoon	crushed red pepper
1 teaspoon	cumin
1 (#10) can	diced tomatoes
1 Tablespoon	Dijon mustard
1/2 Teaspoon	dried oregano leaves
1 Tablespoon	dried parsley flakes
1-1/2 Cups	dry white wine
6	Ears corn, husked, peeled and cut into sections
1 Tablespoon	fresh cilantro
As needed	fresh cilantro sprigs
1 Cup	fresh cilantro, well washed, dried and chopped
10 Ounces	fresh garlic, minced
1/4 Cup	fresh garlic, minced
1 teaspoon	fresh ginger, minced
2-1/2 Pounds	fresh Mozzarella with sun-dried tomatoes, cut in 2-ounce portions
2 Tablespoons	fresh oregano leaves
1 Pound	fresh rosemary, chopped
2 Tablespoons	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
2 Tablespoons	freshly ground black pepper
1 Cup	freshly squeezed orange juice
2 Whole	garlic heads, roasted
2 Tablespoons	garlic, minced
1 Clove	garlic, minced
1-1/2 Cups	green onions, thinly sliced
1/4 cup	green onions, thinly sliced
1 Bunch	green onions, thinly sliced
1 Teaspoon	ground cumin
1 Pound	GROUND TURKEY
4 Cups	heavy cream
10 Ounces	heavy cream
1	Large green bell pepper, cut in very thin strips (about 2 cups)
40 Ounces	mandarin oranges, drained
6	Medium red potatoes, peeled, cut into 1-inch pieces
1-1/2 Pounds	mushrooms, cleaned and sliced
2 teaspoons	olive oil
3 Tablespoons	olive oil
2 Teaspoons	olive oil
2 Tablespoons	olive oil
As needed	orange zest
1 Cup	peach salsa
4 Cups	pearl onions, peeled
2 Tablespoons	poppy seeds
3 Large	red bell peppers, seeded and cut in 1/2-inch strips
20 Cups	red leaf lettuce, washed, dried, chilled and torn
1/3 Cup	red wine vinegar
1 Quart	red wine vinegar
2 (15-Ounce) packages	refrigerated pie crusts
10 Pounds	Roma tomatoes, blackened and peeled
2	Roma tomatoes, seeded and cut into 1-inch cubes
To Taste	salt
2 Tablespoons	salt
2 Tablespoons	salt
1-1/2 Teaspoons	salt
2 Tablespoons	salt
1/2 teaspoon	salt
To taste	salt and freshly ground black pepper
1/4 Cup	sesame seeds, toasted
1/2 Cup	slivered almonds, toasted
1-1/2 pounds	small new potatoes, cut into 1-inch cubes
3	Small zucchini squash, sliced
As Needed	smoked angel hair pasta, cooked
8 (8-Inch)	soft flour tortillas
1 Tablespoon	sugar
1 Cup	sugar
1-1/2 Cups	sun-dried tomatoes, oil packed, drained (reserve 3/4 cup oil), sliced
5-6 Strips	TURKEY BACON, cooked and crumbled
6 Pounds	TURKEY BREAST CUTLETS
2-1/2 Pounds	TURKEY CUTLETS
1 Pound	TURKEY CUTLETS
1 pound	TURKEY CUTLETS, cut into 1/2-inch strips
2-1/2 Quarts	TURKEY STOCK, or low-sodium chicken broth
2-1/2 Pounds	turnips, peeled
1-1/4 Pounds	unsalted butter
As needed	vegetable cooking spray
1-1/2 Teaspoons	white pepper
1-1/4 Pounds	yellow onions, sliced