If you are anything like me, then you have gone to make a recipe and realized you were missing some of the ingredients. I have often heard the term "well stocked kitchen" on cooking shows, but always wondered what a well stocked kitchen might have in it. I have done some searching and found a pretty comprehensive list at http://www.quakeranne.com/qapantry.html. I think it is a helpful start to figure out how to better stock your own kitchen.
REFRIGERATOR
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Eggs
Butter (no margarine!)
Raw whole milk
Cream
Cream cheese
Sour cream
Parmesan cheese
Mozzarella
Mild cheese
Sharp cheese
Romano cheese
Mayonnaise
Dijon mustard
Yellow mustard
Ketchup
Worcestershire sauce
Steak sauce
Horseradish
Hot pepper pickles
Pickle relish
Assorted pickles
Green olives
Ripe olives
Salsa
Jellies or jams
Apple butter
FREEZER
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Ice
Vegetables
Ground beef
Whole chicken
Pork chops
Pork roast
Link and/or bulk sausage
Bacon
Flour tortillas
Corn tortillas
Pierogies
Stuffed pasta
Beef stock
Chicken stock
Fish stock
Walnuts
Pecans
Almonds
Ice cream or frozen yogurt
Sherbert
Frozen fruits
PRODUCE
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White potatoes
Sweet potatoes
Onions
Garlic
Sweet peppers
Hot peppers
Fresh mushrooms
Dried mushrooms
Lettuce
Cucumbers
Tomatoes
Carrots
Celery
Apples
Oranges
Lemons
Limes
Parsley
Bananas
DRY GOODS
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Unbleached white flour
Whole wheat flour (store in freezer for longer shelf life)
Wheat germ
Bran Flakes
Spelt
Cornmeal
Granulated raw sugar
Confectioner's sugar
Brown sugar
Baking soda
Baking powder
Yeast (Keep in freezer for longer shelf life)
Cornstarch
Carob
Unsweetened cocoa
Unsweetened chocolate
Semi or bitter sweet chocolate
German chocolate
Tapioca
Vegetable shortening
Old Fashioned Oatmeal
Quick Oatmeal
Cream of Wheat
Wheet-a-bix
Wheateena
Maltex
Crackers
Whole grain Pastas:
Spaghetti
Linguini
Fettuccini
Elbows
Shells
Angel hair
Lasagna
Egg noodles
Long grain rice
Brown rice
Wild rice
Barley
Lentils
Great Northern beans
Whole peas
Split peas
Kidney beans
Onion soup mix
Dried corn CANNED / BOTTLED
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Whole tomatoes
Crushed tomatoes
Tomato sauce
Tomato puree
Tomato paste
Beef broth
Chicken broth
Condensed cream of mushroom soup
Canned fruits
Pie fillings
Worcestershire sauce
Soy sauce
Dijon mustard
Tuna
Salmon
Sardines
Anchovies
Anchovy paste
Green beans
Whole kernel corn
Creamed corn
Beets
Great northern beans
Chick peas
Kidney beans
Evaporated milk
Peanut butter
Assorted pickles
Olives
Salsa
Light corn syrup
Dark corn syrup
Pure maple syrup
Raw Honey
Pure vanilla
Almond flavoring
Bouillon
Hot sauce
Grated cheese VINEGAR / OIL
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Extra-Virgin olive oil
Corn oil
Canola oil
Coconut oil
Almond oil
Sesame oil
Red wine vinegar
Balsamic vinegar
White distilled vinegar
Cider vinegar
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SPIRITS
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Beer - Ale & Stout
Vodka
Dry red wine
Dry white wine
Port wine
Vermouth
Brandy or Cognac
Dry sherry
Gin
Rum
Assorted liqueurs
DRIED HERBS
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Parsley
Sage
Rosemary
Thyme
Oregano
Basil
Bay leaves
Marjoram
Cilantro Chives
Savory
Tarragon
Dill weed
Dill seed
Onion powder
Minced onions
Garlic powder
Minced garlic
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Note: However picturesque it might be, don't display spices on a sunny kitchen counter. Store herbs and spices in a dark area. This helps to preserve them longer. Though dried spices and herbs start to lose flavor after 6 months, they do not spoil. Rather than discard older spices, simply add a bit more to a recipe if needed.
SPICES
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Sea salt
Peppercorns
Coarse salt
Ground cinnamon
Cinnamon sticks
Whole cloves
Ground cloves
Nutmeg
Allspice
Turmeric
Dry mustard
Mustard seed
Cayenne pepper
Ground sweet paprika Ground mace
Pickling spice
Ground ginger
Ground cumin
Celery seed
Caraway seeds
Fennel seeds
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Disclaimer:
None of the recipes posted on this site are mine, they are all taken from other sources, or given to me to try. I am not nearly creative enough or good enough in the kitchen to have come up with any of them.
I also cannot promise that any of these recipes are going to turn out good, or taste good for that matter, so you try them at your own risk.
Enjoy!!! Nancy
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