Volume 1 – Chapter 5:
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beef tenderloin, 3 lbs.
fresh crabmeat, 1 lb.
red leaf lettuce, 1 head
hearts of romaine, 2 heads
green onion, 1 bundle
carrots, 1 lb.
shredded carrots, 8 oz.
ripe peaches, 6
red onions, 2
fresh garlic
fresh parsley, 1 bunch
red pepper
fresh rosemary
fresh basil
lemon juice
crumbled bleu cheese, 12 oz.
mozzarella cheese, 4 oz.
Parmesan cheese
cream cheese, 12 oz.
heavy whipping cream
garlic powder
granulated chicken bouillon
active dry yeast
white rice
brown rice
balsamic vinegar
Dry Italian dressing mix, 1 pkg.
sweetened condensed milk
frozen puff pastry, 17 oz. pkg.
yellow raisins, 1 c.
whole pecans, 2 c.
Staples:
flour
milk
eggs
butter
sugar
kosher salt
coarse black pepper
cayenne pepper
baking powder
cinnamon
dried thyme
dried oregano
vanilla extract
olive oil
vegetable oil