Dry white wine: 
cup
Piecrust: 1 9-inch Pillsbury
Corn taco shell: 1 package
Dry sherry: ¼ cup
An asterisk (*) after an item in the shopping list indicates that the item will not be used until the day the entrée is served. When the item is fresh produce, such as a tomato, you may want to delay purchasing it until close to when you’ll served the dish. These items are all listed on the handy Menu Chart so you won’t forget to purchase them before they’re needed. Incorporate these into a weekly grocery shopping list so that you can continue to minimize trips to the store.
Apples*: 4 small cooking (2 cups wedges) Avocado*: 1 Broccoli, fresh*: 12-ounces Carrots: 4 medium (2 cups chopped) Celery: 3 stalks (1 cup chopped) Cilantro, fresh: 1 bunch (¼ cup chopped) Garlic, chopped: 1 jar (17 cloves needed) Green onions: 1 bunch (1 cup chopped) Lemon: 1 |
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Lettuce*: ½ head Limes: 2 Mushrooms*: 2 cups sliced Onions: 4 medium (1-2 cups sliced, 3-5 cups chopped) Parsley: 1 bunch (½ cup chopped) Parsnips: 3 (2 cups chopped) Pistachio nuts: ¼ cup chopped Potatoes: 3 Red bell pepper: 1 (½ cup chopped) Tomato*: 1 |
Cheddar cheese, mild, shredded: 1-12-ounce package (10 ounces needed) Cottage cheese: 1 8-ounce package (1 cup needed) Feta cheese, crumbled: 6 ounces Gorgonzola cheese, crumbled: 5 ounces Half-and-half: ½ pint (½ cup needed) |
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Milk, 2 percent: ½ pint (½ cup needed) Monterey Pepper-Jack cheese, shredded: 1 12-ounce package Parmesan cheese, grated: 1½ cups Sour cream: 1 24-ounce carton Whipping cream: 1 pint (1 cup needed) Yogurt, plain: 2 6-ounce containers |
Corn, whole kernel, frozen: 32-ounce package (4 cups needed) Peas, frozen: 8 ounce package (1 cup needed) |
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Spinach, chopped: 1 10-ounce box, 1 16-ounce bag |
Beef, chuck roast: 2½ pounds Beef, lean ground (80 percent lean): 2 pounds Beef, ground round (90 percent lean): 2 pounds Italian sausage, mild: 1 pound |
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Chicken, boneless, skinless breast halves: 16 Flank steak: 1½ pounds Ham steak: 1½ pounds Pork loin roast: 3 to 4 pounds Pork tenderloin: 1 pound |
Apple juice: ½ cup Black beans: 2 15-ounce cans Chicken broth: 2 32-ounce cartons, 1 14.5-ounce can Crabmeat, lump: 1 6-ounce can Kidney beans: 2 15-ounce cans Marmalade, orange: 8 ounces Mexicorn: 1 11-ounce can (whole kernel corn with red and green pepper) |
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Olives, ripe, pitted and sliced: 1 2¼-ounce can Peperoncini peppers: 1 16-ounce jar* Salsa: 16-ounce jar (2 cups needed) Tomato sauce: 1 15-ounce can Tomatoes, diced: 3 14.5-ounce cans |
Round crusty peasant loaf: 1* Hamburger buns: 6 to 8 |
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Hard rolls: 8* |
Mini penne pasta: 1 pound |
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Rice: 2½ cups, uncooked |
Hoisin sauce: ¼ cup (Asian section) McCormick’s Chili Seasoning Mix: 2 packages |
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Thai chile paste: 1½ tablespoons (Asian section) |
Dry white wine: Piecrust: 1 9-inch Pillsbury |
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Corn taco shell: 1 package Dry sherry: ¼ cup |