05-Setting Up A Pantry

Serves: 5




* 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


* 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 CosteƱa 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

This 05-Setting Up A Pantry recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

More Recipes from the Homemade in a Hurry Cookbook:
01-The Changing Face of Homemade
02-What's Your Hurry?
03-The Ingredients
04-Organic and All-Natural Ingredients
05-Setting Up A Pantry
06-Using the Recipes
_Asian Quick-Soak Noodles
_Baby Carrots
_Buying And Storing Honey
_Buying Leafy Vegetables
_Canned Dairy
_Canned Pumpkin Is Better Than Fresh
_Canned Tomatoes
_Chai Concentrate
_Chiles-Too Hot To Handle
_Choosing Meat
_Cook Your Vegetables By Color
_Cooking With Salad Dressing
_Cooking Without Heat
_Cornbread Mixes
_Curry Paste
_Defining Fruit
_Don't Overlook (Seafood)
_Dried Wild Mushrooms
_Dry-Pack, Day-Boat, Unsoaked Scallops
_Fennel, Celery, And Other Stem Vegetables
_Fish On The Bone
_Fishing For Broth
_Flavored Oils
_Flavored Salsa
_Food In A Tube
_Frozen Dough
_Frozen Potatoes
_Hanger Steak
_How Do You Know When The Fish Is Done?
_How Does A Slow-Cooker Work?
_Instant And Precooked Polenta
_Instant Polenta
_Judging Freshness
_Keep Your Skin On
_Lean Fish / Fat Fish
_Leftovers: Turkey Salad Reinvented
_Lemon Zest
_Making Substitutions For Cream
_Making Substitutions: Salsa And Dressing
_Meatless Protein
_Melting Cheese
_Mesquite Sauces
_Microwave Steaming
_Mole Paste
_Perfect Cheesecake
_Pots And Pans
_Precut Produce
_Prepared Pie Crust
_Preservatives In Jarred Garlic
_Puff Pastry
_Quick Tomato Sauces
_Quick-Cooking Whole-Grain Rice
_Ready-To-Serve Precooked Bacon
_Refried Beans
_Refrigerated Guacamole
_Restaurant-Style Stock And Sauce Concentrates
_Resting Lasagna (Or Any Casserole)
_Salting To Cook, Not Just For Flavor
_Shopping For Root Vegetables
_Speed-Baking Potatoes
_Sprouts: An Instant Salad
_Techniques For Cooking Vegetables
_The Allure Of Pouched Fish
_The Joy Of Soy
_The Sweet Side Of Pepper Spread
_The Theory Behind Slow-Roasting
_The Two Faces Of Veggie Burgers
_Tomatoes And Cream
_Tough Cuts Of Meat
_V8: A Garden In A Jar
_Vegetables That Are Fruit
_What Is Bruschetta?
_What Makes An Onion Sweet?
_White Beans
_You Say Tabbouleh, I Say Tabouli

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