Personal Cooking Inventory

Title:
Personal Cooking Inventory

Yield:
1 Servings

Categories:
The,
Zen,
Cooking




Ingredients:




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 Cookware 12" non-stick skillet, 8" saute or omelet pan, 1/2 quart sauce


 pan, 5 1/2 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 


 on Jul 19, 1997