Prep 35 m Cook 8 h Ready In 16 h 35 m Combine turkey broth and chicken bouillon in a slow cooker. Place bacon in a skillet over medium heat; add garlic and black pepper. Cook and stir until bacon is crispy, about 10 minutes. Transfer to a paper towel-lined plate; blot to remove as much fat as possible. Stir bacon mixture into the slow cooker. Add turkey, red onion, barley, rosemary, salt, and Italian seasoning. Cook, stirring every half hour, on Low for 7 1/2 hours (or high for 3 1/2 hours). Stir okra and parsley into soup and continue cooking for 30 minutes more. Cool soup to room temperature and refrigerate, 8 hours to overnight. Skim any solid fat off the top and heat soup on the stovetop

Slice the rolls in half and spread butter on both sides. Garnish one half with a few leaves of lettuce and a slice of tomato. Top the tomato with the slices of ham. Cut the Maille(R) cornichons in 4, and dice them, then place them on top of the slices of ham. Sprinkle shallots and parsley to taste. Top with other half of roll and serve

Prep 10 m Cook 45 m Ready In 1 h 55 m Whisk apricot preserves, Russian-style salad dressing, and dry onion soup mix together in a bowl; pour into a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator 1 hour to overnight. Preheat oven to 350 degrees F (175 degrees C). Dump chicken and marinade into a 12x9-inch baking dish. Bake in preheated oven, basting regularly, until no longer pink in the center and the juices run clear, 45 minutes to 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)

Prep 15 m Cook 10 m Ready In 40 m Put chicken pieces in a bowl; season with salt and pepper. Stir sake and 2 tablespoons mayonnaise together in a separate bowl until smooth; add chicken and mix to coat. Cover bowl with plastic wrap and refrigerate at least 15 minutes. Whisk remaining 3 tablespoons mayonnaise, ketchup, honey, soy sauce, and lemon juice together in a bowl. Stir cornstarch and flour together in a separate shallow bowl. Beat egg in a third bowl. Pour enough oil into a large skillet to be about 1/4 inch deep; heat over medium-high heat. Remove chicken from the marinade and shake off excess. Discard remaining marinade. Coat chicken in the cornstarch mixture; dip chicken pieces into the beaten egg and gently drop into the hot oil. Fry chicken, turning regularly, until golden brown and no longer pink in the center, 7 to 10 minutes; transfer to a large bowl. Drizzle mayonnaise sauce over fried chicken and quickly mix to coat

Prep 35 m Cook 20 m Ready In 55 m Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet. Heat 1 teaspoon vegetable oil in a skillet over medium heat. Cook the turkey in the skillet until no longer pink; add the cabbage, carrots, and green onions and cook together until the vegetables are all slightly tender, 5 to 7 minutes. Stir the chile paste through the vegetable mixture. Whisk the cornstarch into the white wine in a small bowl; add to the mixture in the skillet and continue cooking and stirring until the liquid in the skillet is slightly thickened. Remove from heat and set aside to cool. Place one half sheet of phyllo dough on a flat surface, brush with a small amount of the vegetable oil, and top with a second sheet of phyllo. Place about 2 tablespoons of the turkey mixture on the short end of phyllo; shape mixture into about a four-inch log. Roll phyllo and turkey mixture. Twist the log about 1 inch from each end to make a firecracker shape; place on greased cookie sheet. Repeat with remaining phyllo and mixture until all are used. Lightly brush the firecrackers with vegetable oil. Bake in the preheated oven until the phyllo dough is crisp and golden brown, 18 to 22 minutes. Serve with the sweet and sour sauce

Prep 45 m Cook 30 m Ready In 1 h 25 m Preheat oven to 425 degrees F (220 degrees C). Heat vegetable oil in a skillet over medium heat, and cook the ground turkey meat until browned and crumbly, breaking the meat apart as it cooks, about 10 minutes. Drain excess fat if necessary, and place into a bowl. Bring enough water to cover the frozen vegetables (about 2 cups) to a boil in a saucepan, then stir in the mixed vegetables; bring back to a boil over medium heat, cook until tender, about 5 minutes, then drain. Place the mixed vegetables in the bowl with the turkey. Mix the 2 packets of turkey gravy mix with 2 cups of water in a small saucepan over medium heat. Reduce heat, and simmer until the mixture comes to a boil. Simmer about 2 minutes to thicken. Pour the gravy into the bowl with the turkey and vegetables, and mix well. Stir the 2 packages of pie crust mix with the ice water, adding the water 1 tablespoon at a time and stirring it in with a fork, until the mixture forms a soft dough. Gather the dough together, and cut in half; cut each half into 4 pieces (8 pieces in all). Roll each piece out on a floured surface to about 6 inches square, then fit 4 pie crusts into the mini-loaf pans; retain the other 4 crusts. Spoon 1/4 of the turkey and vegetable mixture into each pan. Top each pie with another crust, then use a fork to crimp the 2 crusts together to seal. Cut away excess dough. Using a sharp knife, make 4 small slits into the top crust of each pie. Place the pies onto a baking sheet, and bake in the preheated oven until the crusts are golden brown and the filling is hot, 15 to 20 minutes. Allow to cool for about 10 minutes before serving