Personal cooking inventory

1 Servings

Ingredients

Quantity Ingredient

Directions

NONE

Cookware 12" non-stick skillet, 8" saute or omelet pan, ½ quart sauce pan, 5½ quart casserole, 9 quart stock pot for soup and pasta, steamer for vegetables, medium/large baking dish, non-stick cookie sheet Utensils two wooden spoons, spatula, tongs for removing foods from pan and turning over fried foods, colander, large sieve, cutting board, medium size whisk soup ladle, good quality cutting knife kept sharpened Spices, Staples and Other Good Things to have on hand: Worcestershire sauce, Tabasco sauce, Soy sauce, olive and canola oils, curry powder, mustard - dry and bottled, hot pepper flakes, pignoli nuts, tuna fish, flour, dry yeast, capers, baking powder, baking soda, peanut butter, fresh garlic, Parmesan cheese, paprika, rice and wine vinegar, wine for cooking, canned or frozen chicken broth, canned or frozen beef broth, tomato paste, sesame seeds, canned achovies, dried pasta, salsa, honey, vanilla, ketchup, horseradish, mayonnaise, fresh and dried herbs - see list below, fresh ginger

Grains rice, couscous, barley, oatmeal, cornmeal, bread crumbs Beans black, spit pea, lentils, white, pinto Basic Ten Dried Herbs oregan, garlic, basil, bay leaves, cinnamon, thyme, rosemary, salt, curry, black pepper Recipe by: The Zen of Cooking by Lucille Naimer ISBN: 0-87951-594-5 Posted to MC-Recipe Digest V1 #679 by Peg Baldassari <Baldassari@...> on Jul 19, 1997

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