In the Kitchen

Cooking is much simpler if you know that you've already got what you need on hand, and aren't going to have to run to the corner market every time you want to fix a meal.

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

Having a well-stocked pantry is also the secret weapon of every "Hostess with the Mostest" especially when unexpected guests drop by.

You'll be able to make every guest feel special and welcome because, whether it is appetizers for four or dinner for ten, you can handle it with style and panache. In fact, your reputation -- and your sanity -- will be assured, because with these things in your pantry, you can put together beautiful and tasty food that is beautifully presented in just minutes, simply and easily.

Here is a list of basic ingredients that should be in any well-stocked pantry. (One great way to stock your pantry is to buy one or two things on the list each time you go shopping, rather than trying to get it all at once. If you watch the sales and take advantage of seasonal buys, you'll be able to save money as well!)

Remember to rotate everything in your pantry on a regular basis, and adjust the items on this list to suit your family's likes and dislikes.

Herbs, Spices, Extracts and Sauces:

• Salt (Sea and Iodized)
• Pepper (Whole Peppercorns, Black, White and Red)
• Nutmeg (Ground and Fresh)
• Cinnamon (Ground and Sticks)
• Pumpkin Pie Spice (Ground)
• Allspice (Ground)
• Cardamom (Whole and Ground)
• Ginger (Whole and Ground)
• Curry (Ground)
• Garlic (Fresh and Ground for Emergencies)
• Mustard (Ground)
• Bay Leaves (Dried)
• Rosemary (Fresh and Bottled)
• Thyme (Fresh and Bottled)
• Sage (Fresh and Dried)
• Sweet Basil (Fresh and Dried)
• Parsley (Fresh and Dried for Emergencies)
• Cumin (Ground)
• Oregano (Dried)
• Onions (Flakes for Emergencies)
• Vanilla Extract
• Maple Extract
• Almond Extract
• Lemon Extract
• Orange Extract
• Soy Sauce
• Cooking Wine or Cooking Sherry
• Rice Wine Vinegar
• Sesame Oil
• Balsamic Vinegar
• Red Wine Vinegar
• Citrus Vinegar
• Teriyaki Sauce
• Barbecue Sauce
• Sweet and Sour Sauce
• Tabasco or Other Hot Sauce
• Chili Sauce
• Steak Sauce
• Packages of Salad Dressing Mix
• Packages of Dried Onion Soup Mix (Or Other Flavors)
• Soup for Sauces (Cream of Chicken, Mushroom, Celery and Cheese)

For Baking:

• All Purpose Flour
• Self-Rising Flour
• Whole Wheat Flour
• Pancake Mix
• Yeast
• Sugar
• Confectioner's Sugar
• Brown Sugar
• Sugar Cubes
• Molasses
• Baking Powder
• Baking Soda
• Yeast
• Cornstarch
• Honey
• Cocoa Powder
• Unsweetened or Semi-Sweet Chocolate
• Semi-Sweet Chocolate Chips
• Butterscotch, Caramel and other flavored "chips"
• Nuts (Walnuts, Pecans, Almonds, Hazelnuts and Cashews)
• Marshmallow Cream
• Vegetable Shortening (Regular and Butter-Flavored)
• Sunflower Oil
• Maraschino Cherries

For Appetizers or Adding "Something Special" to Meals:

• Peanuts in the Shell
• Salted Peanuts
• Mixed Nuts
• Extra Virgin Olive Oil
• A Variety of Crackers
• Black and Green Olives
• Canned Mushrooms
• Palm Tree Hearts
• Bottled Asparagus
• Sun-dried Tomatoes
• Bottled Salsa
• A Variety of Chips and Dips
• Cheeses (Traditionally, 3 to 5 are served, from hard to soft, mild to strong. Find flavors that mix well together, and serve cheeses from different animals and different countries)

For Everyday Meals:

• Bullion Cubes and Powders (Chicken, Beef and Vegetable)
• White Rice
• Long Grain and Wild Rice
• Brown Rice
• A Variety of Pastas
• Barley
• Bread Crumbs
• Croutons
• Tomato Sauce
• Tomato Paste
• A Variety of Canned Tomatoes
• A Variety of Canned Beans (Black, Red, Kidney and Garbanzo)
• Dried Beans (Pinto, Chili and Kidney)
• Canned Tuna, Chicken, Crab and Clams

For Desserts:

• Canned Pineapple (Chunks and Slices)
• A Variety of Canned Fruits
• A Variety of Jams or Jellies
• A Variety of Cake Mixes, Brownies and Frostings
• A Variety of Packaged Puddings
• All the fixings for Ice Cream Sundaes or Banana Splits
• Applesauce

In the Refrigerator:

• Milk
• Eggs (Or Egg Substitutes)
• Cream (A staple for many Mediterranean Dishes)
• Butter or Margarine
• Yellow Mustard
• Brown Mustard
• Dijon Mustard
• Ketchup
• Mayonnaise or Salad Dressing
• Cheeses (Cheddar, Swiss, Feta, Parmesan and Jack)
• Cottage Cheese
• Sour Cream
• Green Onions
• Tomatoes
• Cilantro
• Salad Fixings

In the Freezer:

• Whole Chicken
• Steaks
• Boneless, Skinless Chicken Breasts
• Beef or Pork Roast
• Stew Meat
• Hamburger
• Pork Chops
• Pieces of yellow, red and green peppers (Chop up any leftovers each time you use them and throw them into a bag in the freezer. They will add color and flavor to bland dishes)
• Frozen Bread Dough (Make your own or store bought)
• Frozen Rolls (Make your own or store bought)
• Frozen Pizza Dough (Make your own or store bought)
• Frozen Baguette
• Broccoli
• Spinach

With these ingredients in your kitchen, the only thing you'll have to worry about when it's time to cook is which recipe you want to try!

About The Author
Geoffrey CookYou too, can manoeuvre in the unfamiliar waters of gourmet cuisine, with just a few well-learned techniques that are easy to master, and build a repertoire of literally hundreds of dishes and deserts. Let Geoffrey set you on the path today, to gastronomical delights! http://www.free-recipe-books.com.

Article Source: EzineArticles.com

Web ChefJackie.com

4 Kitchen Tools Every Busy Couple Needs by P. Williards
A Quick Guide to Speciality Coffees by Fenton Wayne
Are All Kitchen Mixers Created Equal? What to Look for When Buying a Mixer by Amy Nutt
Are You Using the Right Bakeware? by Tania Penwell
Bakers Rack - An Essential Piece Of Kitchen Furniture by Jennifer Akre
Candy Making Equipment - Tools to Make Your Candy Creations Easier by Korbin Newlyn
Cappuccino Secrets: Creating the Perfect Foam by Nicholas Webb
Cast Iron Cookware by Tania Penwell
Cast Iron Cookware For Camping - Cookware That Will Outlast You by Michel Marchand
Chef Positions Explained by Paul Hegeman
Chinese Cooking Utensils by Jacklyn Chen
Chocolate Candy Molds - An Indispensable Cooking Tool by Korbin Newlyn
Choosing A Microwave Oven by Tim Sousa
Choosing the Right Kitchen Cutlery by Johnny Shaw
Choosing the Right Type of Coffee Maker by Darren Williger
Cleaning Coffee Makers by Craig Webb
Coffee Brewing Methods: Is Your Coffee Brewer Just a Drip? by Vince Manzello
Convection vs Conventional Ovens What s The Difference by Debbie Dragon
Converting Recipes for Your Crockpot by Tony Buel
Cooking Supplies for Stocking a Basic Kitchen by Joe Strini
Cooking - The Gadgets by Michael Russell
Cooking Utensils - What You Need In Every Kitchen by Kenny Vanderburen
Cookware Buying Guide by Max Vonhelsing
Decorating Kid's Birthday Cakes - The Basic Essentials by Mary-Lou Halvorson
Don't Use That Kitchen Knife Until You Know How To Care For It by D Ruplinger
Espresso Coffee - How to Make an Excellent Espresso at Home by Tom Jensen
Find Restaurant Supply Wholesale – The Secret Ways by Eddy Lam
Food Processor - A Must For Every Kitchen by Gregory Vice
Go Green With Energy Efficient Kitchen Appliances by Braeg Heneffe
Gourmets Get Ready for Induction Cooking by Emma Snow
Home Espresso Machine - Choosing The Best One For Your Needs by Dean Forster
How to Build Great Kitchen Cutlery Sets by Darrin Reservitz
How To Buy and Use Chocolate Candy Molds by Kathryn Beach
How To Clean A Coffee Maker by Gary Gresham
How To Make Cappuccino In 3 Simple Steps! by Ebenezer Heng
How to Make a Great Tasting Cup of Coffee - It's Not Rocket Science by Kate Simpson
How to Season a Wok by Johnny Waymire
Keeping Kitchen Knives Sharp by Tony Grimes
Kitchen Scales by Richard Romando
Nonstick Griddle Riddle by Peter Boston
Outdoor Kitchen Equipment - Luxury In Your Back Patio by Ernest Jarquio
Oven Mitts - Space-Age Materials for Safer Cooking by Terry Kaufman
Personal E-Chef Cooking Secrets - Gadgets You Do Not Need For Cooking Great Food and Drink by Dawn Walker
Pot Racks - The Easy Way to Become a Better Cook by Jennifer Akre
Pots and Pans - Bring Them On by Terry Kaufman
Rustle up Yummy Dishes Like a Chef With Gourmet Kitchen Appliances by Tania Penwell
Selecting Concession Equipment, Restaurant Equipment and Kitchen Equipment by Anna Woodward
Seven Awesome Kitchen Gadgets by Tim Ebl
Seven Tips for Successful Crockpot Creations by Tom Ogden
Silicone Cooking Utensils - The Way to Easier Cooking by David Nivala
Silicone - Flexible Cooking by David Nivala
Storing Your Kitchen Knives by Mary Kenkel
Terracotta Clay Bakers Bakeware Care Guide by Max Vonhelsing
The Convenience of an Electric Griddle by Bobbi Rose
The Garlic Press - Food Ruining Tool Or Handy Kitchen Gadget?>/a> by Tim Ebl
The George Foreman Grill - Revolutionizing Grilling! by Mary Wynn Lewis
The Joy of Convection Ovens - They're Not Just for Restaurants Anymore by Carolyn McFann
The Perfect Cup of Coffee by Yvonne Perry
The Well-Stocked Pantry - A Cook's Secret Weapon by Geoffrey Cook
Top 6 Ideas for Kitchen Organization by Darrin Reservitz
Use A Coffee Grinder For Fresh Flavor by James McDonald
Use the Blender - A Quick Cooking Tip by O Quinn
What Every Prep Chef Should Know About Cutlery by J Stone
What Is Tri Ply Cookware? by David Daniels
Wok Cooking 101 by Alan Beggerow

< Back to The Kitchen