The 411: The Pantry

Just starting out? Here is a guideline of basic items you should purchase to stock your pantry.
Don't feel you have to buy these all at once. Just purchase one spice or condiment from the list each grocery store visit. Before you know it, you will be all stocked up!

Spices

• Salt
• Black pepper
• Garlic powder
• Garlic salt
• Onion powder
• Parsley
• Oregano
• Basil
• Cilantro
• Chili powder
• Cayenne pepper
• Red pepper flakes
• Cinnamon
• Nutmeg
• Cloves
• Allspice
• Paprika
• Ginger
• Cumin
• Thyme
• Rosemary
• Dill
• Sage
• Celery salt
• Curry powder

Condiments

• Ketchup
• Mustard, yellow or brown
• Salsa
• Salad dressing
• Mayonnaise or Miracle Whip
• Butter or margarine
• Barbecue sauce
• Parmesan cheese
• Pickle relish
• Soy sauce (yum, in my house we can't have enough of this!) ;)
  
• Steak sauce
• Worcester sauce
• Tabasco sauce or similar hot sauce
• Lemon juice
• Vinegar
• Honey
• Sour cream
• Sweet and sour sauce
• Chocolate syrup and other sundae toppings
• Tartar sauce
• Cocktail sauce
• Creamy horseradish sauce

The 411: Common Weights and Measures

1 tablespoon (tbsp) =	3 teaspoons (tsp)
1/16 cup =	1 tablespoon
1/8 cup =	2 tablespoons
1/6 cup =	2 tablespoons + 2 teaspoons
1/4 cup =	4 tablespoons
1/3 cup =	5 tablespoons + 1 teaspoon
3/8 cup =	6 tablespoons
1/2 cup =	8 tablespoons
2/3 cup =	10 tablespoons + 2 teaspoons
3/4 cup =	12 tablespoons
1 cup =	48 teaspoons
1 cup =	16 tablespoons
8 fluid ounces (fl oz) =	1 cup
1 pint (pt) =	2 cups
1 quart (qt) =	2 pints
4 cups =	1 quart
1 gallon (gal) =	4 quarts
16 ounces (oz) =	1 pound (lb)

The 411: Herbs

Basil
- fragrant and flavorful. It’s great in salads, pesto, pizza, pasta, meat and poultry.
Bay Leaves
- use fresh or dried. Great in soups, sauces, vegetables and stews. Remove the leaves before serving.
Chives
- a rugged herb that gives a slight onion or garlic flavor to salads, soups, and many vegetable dishes.
Cilantro
- it’s peppery scent is unmistakable in Southwestern, Mexican, and Asian dishes. The leaves are cilantro, the seeds are coriander. These are not interchangeable in a recipe.
Dill
- fantastic as a salt substitute! Finely chop and add to eggs, shrimp, soups, potato salads, and sauces.
Lavender
- used in desserts, marinade, and sauces.
Mint
- very popular in lamb, and poultry dishes. Also common in salads, sauces, and beverages.
Oregano
- the aromatic leaves and strong flavor are present in countless Italian dishes. Adds great flavor to meats, marinades, vegetables, beans and tomatoes too.
Rosemary
- Adds a pine flavor and scent to meats, soups, stews and breads. Leaves need to be stripped from stems. Use sparingly.
Sage
- Often tucked under the skin of poultry before roasting.
Tarragon
- adds a sweet peppery flavor to vegetables, soups, seafood and poultry.
Thyme
- great in seafood, chicken and pork marinades. Also common in stews, vegetable and rice dishes.