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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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05-Setting Up A Pantry |
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The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best 05-Setting Up A Pantry recipe on the web!! Before you can start cooking any cuisine, you must first set up a pantry. Although in the pages that follow I have used a vast array of packaged ingredients, there is a core group of items that are helpful to have on hand. With them in your pantry, you will be able to prepare many recipes in this book by adding one or two fresh ingredients, like a chicken breast or some chopped vegetables. To help you build your pantry reasonably, I have divided the list into two parts-a basic all-purpose pantry and helpful additions. BASICS * Marinated artichoke hearts * Tomato bruschetta * Canned beans, white and/or black * Shredded Cheddar cheese * Chicken broth * Coconut milk * Chopped or minced garlic * Minced ginger * Organic lemon and/or lime juice * Marinara sauce * Spicy brown mustard * No-stick spray oil (regular and/or olive) * Extra-virgin olive oil * Olive salad or muffaletta * Grated imported Parmesan cheese * Selection of dried pasta * Basil pesto * Roasted red peppers * Quick-cooking brown rice * Vinaigrette salad dressing and/or Caesar dressing * Chunky salsa (any heat level) * Curry sauce * Soy sauce * Hot pepper sauce * Sun-dried tomato pesto or puree * Tapenade (black olive puree) * Teriyaki sauce or stir-fry sauce * Canned diced tomato * Canned fire-roasted tomatoes * Tomato paste in a tube * Balsamic vinegar * Cider vinegar * Red or white wine vinegar * V8 vegetable juice * Red wine and/or white wine HELPFUL ADDITIONS * Refrigerated guacamole * Applesauce * No-stick baking spray with flour, such as Baker's Joy * Barbecue sauce or steak sauce * Instant bean powder, such as black bean or powdered hummus * Bean dip * Bouillon cubes, fish and/or vegetable * Capers * Cornbread baking mix * Couscous (preferably whole wheat) * Chinese chili paste with garlic * Mango chutney, or other fruit chutney * Garlic and herb cream cheese * Curry paste, red and/or green * Fruit preserves * Hoisin sauce * Honey * Horseradish * Pickled ginger for sushi * Mole paste (such as La Costeña or Goya brands) * Dried wild mushrooms, such as porcini or shiitake * Asian toasted sesame oil * Instant potato flakes * Peanut butter * Creamy salad dressing * Alternative salsas (such as fruit, pepper, verde, and/or corn and black bean) * Demi-glace sauce concentrate (such as Aromont or More Than Gourmet brands) * Frozen shelled and cleaned shrimp * Wasabi in a tube 02-What's Your Hurry? 03-The Ingredients 04-Organic and All-Natural Ingredients 05-Setting Up A Pantry 06-Using the Recipes _What Makes An Onion Sweet? _Flavored Oils _Chiles-Too Hot To Handle _Instant Polenta _What Is Bruschetta? _Ponzu _Refried Beans _Puff Pastry _Canned Pumpkin Is Better Than Fresh _The Allure Of Pouched Fish _Melting Cheese _Defining Fruit _V8: A Garden In A Jar _Making Substitutions For Cream _Ready-To-Serve Precooked Bacon _Endives _Precut Produce _Salting To Cook, Not Just For Flavor _Sprouts: An Instant Salad _Cooking Without Heat _Choosing Meat _Hanger Steak _Mesquite Sauces _Chimichurri _Frozen Dough _Restaurant-Style Stock And Sauce Concentrates _Preservatives In Jarred Garlic _Tough Cuts Of Meat _Pots And Pans _Food In A Tube _Refrigerated Guacamole _The Joy Of Soy _Making Substitutions: Salsa And Dressing _Mole Paste _Leftovers: Turkey Salad Reinvented _Keep Your Skin On _Fishing For Broth _Lean Fish / Fat Fish _How Do You Know When The Fish Is Done? _Judging Freshness _Fish On The Bone _Dry-Pack, Day-Boat, Unsoaked Scallops _Don't Overlook (Seafood) _Tofu _Quorn _Asian Quick-Soak Noodles _Seitan _Meatless Protein _Flavored Salsa _The Two Faces Of Veggie Burgers _Frozen Potatoes _Techniques For Cooking Vegetables _Speed-Baking Potatoes _Edamame _Cook Your Vegetables By Color _Buying Leafy Vegetables _Vegetables That Are Fruit _Shopping For Root Vegetables _Fennel, Celery, And Other Stem Vegetables _Quick-Cooking Whole-Grain Rice _Risotto _Instant And Precooked Polenta _Buckwheat _You Say Tabbouleh, I Say Tabouli _Quinoa _Lemon Zest _Canned Tomatoes _Tomatoes And Cream _Dried Wild Mushrooms _Cooking With Salad Dressing _Resting Lasagna (Or Any Casserole) _Couscous _White Beans _Curry Paste _Microwave Steaming _How Does A Slow-Cooker Work? _The Theory Behind Slow-Roasting _Perfect Cheesecake _Prepared Pie Crust _Chai Concentrate _Buying And Storing Honey _The Sweet Side Of Pepper Spread _Cornbread Mixes _Canned Dairy _Baby Carrots _Quick Tomato Sauces |
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