PANTRY LIST FOR
GOURMET TWO-WEEK
CYCLE

 

Herbs and Spices

Basil leaves: 1 tablespoon crushed (3 tablespoons fresh)

Cayenne pepper: ¼ teaspoon

Cinnamon, ground: ½ teaspoon

Crushed red pepper: ½ teaspoon

Cumin, ground: 1 teaspoon

Dill weed: 1 teaspoon (1 tablespoon fresh)

Garlic powder: 1 teaspoon

Ginger, ground: ½ teaspoon (1 teaspoon fresh)

 

Oregano: 1 teaspoon (1 tablespoon fresh)

Pepper

Poppy seeds: 2½ teaspoons

Salt

Sesame seeds: 2½ tablespoons

Tarragon, dried: 1½ teaspoons (¼ cup fresh)

Thyme, ground: 2 tablespoons plus 1 teaspoon

 

Other

Brown sugar (light): Image cup

Butter: 12 tablespoons (1½ sticks)

Cooking spray

Cornstarch: 3 tablespoons

Eggs: 6

Sesame oil, dark: 1 teaspoon

Sherry: ¼ cup

Soy sauce: Image cup

Sugar: Image cup

 

Flour: 1¼ cups

Ketchup: 2 cups

Mustard, Dijon: ½ cup

Lemon juice: 2 teaspoons

Olive oil: ½ cup

Tabasco sauce: 5 dashes

Vegetable oil: ¼ cup

Worcestershire sauce: ½ cup

Freezing Supplies

11 1-gallon Ziploc freezer bags

4 1-quart Ziploc freezer bags

7 Ziploc sandwich bags

2 8-cup Ziploc freezer containers

 

1 quiche pan

Heavy-duty aluminum foil

Freezer tape

indelible marking pen