Volume 4 – Chapter 9:
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chicken breasts, 6
bacon, 1 lb.
feta cheese, crumbled 12 oz.
spicy Jack cheese, 12 oz.
mozzarella cheese, 1 c. shredded
heavy cream, 1/2 c.
sour cream, 1 c.
cream cheese, 8 oz.
zucchini, 3
celery, 3 stalks
green onions, 2
butter leaf lettuce, 3 heads
hearts of romaine, 2 heads
spinach, 16 oz. pkg.
snow peas, 2 c.
broccoli, 1 head
red pepper, 2
yellow pepper, 1
red onion, 1
cilantro, 2 bunches
fresh raspberries, 1-1/2 c.
fresh blueberries, 4-1/2 c.
fresh blackberries, 1-1/2 c.
fresh strawberries, 1-1/4 c.
bananas, 2
pears, 2
peaches, 4
kiwis, 6
honeydew melon, 1
lemon, 1
dry mustard
dry basil
garlic powder
garlic pepper
dried parsley flakes
dried oregano
crushed red pepper
toasted sesame seeds, 1/4 c.
active dry yeast, 2 pkg.
fettuccine pasta, 1 lb. pkg.
bow tie pasta, 1 lb. pkg.
rice vinegar, 2 c.
apple cider vinegar, 2-1/2 c.
sesame oil, 2-1/2 tsp.
baby corn, 12 oz. bottle
black beans, 15 oz. can
frozen puff pastry sheets, 1 pkg.
frozen corn, 1 c.
pecans, chopped, 1/2 c.
almonds, chopped, 1 c.
almonds, slivered, 1 c.
dry roasted peanuts, 1 c.
peanut butter, 1/3 c.
semisweet chocolate chips, 2 c.
unsweetened baking chocolate, 4 1 oz. sq.
Staples:
flour
1% milk
eggs
butter
shortening
sugar
powdered sugar
brown sugar
kosher salt
onion salt
coarse black pepper
baking powder
baking soda
ground cinnamon
ground nutmeg
pure vanilla extract
soy sauce
vegetable oil
olive oil
honey
Dijon mustard
mayonnaise