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Suggest a better descriptionCookware 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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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