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In a large non-stick skillet heat 1/2 tsp of oil over medium heat. Add ground turkey, salt and pepper to taste, and cook through until no longer pink. Remove to a bowl. Heat remaining oil over medium-high heat. Add garlic, onions, peppers, and zucchini. Cook until vegetables begin to soften, about 10 minutes. Mix in corn and cook another 5 minutes. Add 2 tablespoons of seasoning and mix. Add ground turkey, water, and remaining seasoning. Mix well. Add tomatoes, mix well, and cook until heated through.
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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Cultural history of Mexican food in America — food writing at its best
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long carving blade — thin slices of roast, turkey, ham
Heavy-gauge roasting pan with rack — turkey, rib roast, pan gravy