General goods & Condiments
2. dried pasta in different shapes
3. dried onion soup mix
4. tomato paste
5. tomato sauce
6. canned tomatoes
7. peanut butter
9. canned tuna
11. chocolate syrup
13. chicken or beef stock
14. canned soups
15. canned beans
17. canned pears
18. canned peaches
20. vegetable oil
21. olive oil
22. red wine vinegar
23. white wine vinegar
24. vegetable shortening
25. nonstick cooking spray
29. salad dressings
30. soy sauce
31. hot pepper sauce
32. Worcestershire sauce
33. barbecue sauce
36. maple syrup
37. white wine for cooking
38. red wine for cooking
A couple of important things to consider about rice are: Like any food the less processed the food the better it is for you. Brown rice is generally better for you than white. Long grain is generally better for you than short. Jasmine is higher on the Glycemic Index than Sugar. That means that when you eat Jasmine rice, your blood sugar is going to spike faster than it would if you ate sugar. Basmati rice is much lower on the index, meaning that it take much longer for your body to digest and break down the starch into the simple sugars your body uses as full. A longer digestion time means sustained energy over a longer period of time and no crash.
The largest collection of rice cultivars is at the International Rice Research Institute (IRRI), with over 100,000 rice accessions  held in the International Rice Genebank . Rice cultivars are often classified by their grain shapes and texture. For example, Thai Jasmine rice is long-grain and relatively less sticky, as long-grain rice contains less amylopectin than short-grain cultivars. Chinese restaurants usually serve long-grain as plain unseasoned steamed rice. Japanese mochi rice and Chinese sticky rice are short-grain. Chinese people use sticky rice which is properly known as “glutinous rice” (note: glutinous refer to the glue-like characteristic of rice; does not refer to “gluten”) to make zongzi. The Japanese table rice is a sticky, short-grain rice. Japanese sake rice is another kind as well.
Indian rice cultivars include long-grained and aromatic Basmati (grown in the North), long and medium-grained Patna rice and short-grained Sona Masoori (also spelled Sona Masuri). In South India the most prized cultivar is ‘ponni’ which is primarily grown in the delta regions of Kaveri River. Kaveri is also referred to as ponni in the South and the name reflects the geographic region where it is grown. In the Western Indian state of Maharashtra, a short grain variety called Ambemohar is very popular. this rice has a characteristic fragrance of Mango blossom.
Polished Indian sona masuri rice.
Aromatic rices have definite aromas and flavours; the most noted cultivars are Thai fragrant rice, Basmati, Patna rice, and a hybrid cultivar from America sold under the trade name, Texmati. Both Basmati and Texmati have a mild popcorn-like aroma and flavour. In Indonesia there are also red and black cultivars.
2) dried pasta in different shapes
The following site is great for showing shapes of pasta and what they can be used for. It’s nice to make your own pasta, but there are many times when a good dried pasta is better. For you health try to buy whole grain pasta, just as you would bread. Spinach, whole wheat, semolina, rice and others are all good types to experiment with.
3) dried onion soup mix
Hold on Mittie, I only left this one on the list so I could say how nasty is is. I can’t think of a legitimate reason to use Dried onion Soup. It almost always has MSG and other chemicals in it, not to mention a whole lot of salt. Don’t buy this stuff to make your dips, or soups or casseroles. If you have an old recipe that you love that uses this stuff send it to me and one of us will fix it for you.
4) tomato paste
Tomato paste is a thick paste made from ripened tomatoes with skin and seeds removed. Originally it was an artisan product that is still made the traditional way in parts of Sicily, Southern Italy and Malta. The artisan product is made by spreading out a much reduced tomato sauce on wooden boards. The boards are set outdoors under the hot August sun to dry the paste until it is thick enough, when scraped up, to hold together in a richly coloured dark ball.
Today this artisan product is hard to find and most people use the industrial (much thinner) version. Depending on its manufacturing conditions, tomato paste can be the basis for making ketchup or reconstituted tomato juice. Its most common culinary usage is to enrich the flavour of sauces, particularly tomato sauce. It is most commonly available in tin cans and squeeze tubes.
Try to find a brand that is made in Italy if you can. As the article says, you can use paste for lots of things. It is great to thicken and add a tang of acid to a sauce.
5) tomato sauce
A tomato sauce is any of a very large number of sauces made primarily out of tomatoes, usually to be served as part of a dish (rather than as a condiment). Tomato sauces are common for meat and vegetables, but they are perhaps best known as sauces for pasta dishes.
Tomatoes have a rich flavor, low liquid content, very soft flesh which breaks down easily, and the right composition to thicken up into a sauce when they are cooked (without the need of thickeners like roux). All of these qualities make them ideal for simple and appealing sauces.
The simplest tomato sauces consist just of chopped tomato flesh (with the skins and seeds optionally removed), cooked in a little olive oil and simmered until it loses its raw flavour, and seasoned with salt.
Water (or another, more flavorful liquid such as stock or wine) is often added to keep it from drying out too much. Onion and garlic are almost always sweated or sauteed at the beginning before the tomato is added. Other seasonings typically include basil, oregano, parsley, and possibly some spicy red pepper or black pepper. Ground or chopped meat is also common.
Italian tomato sauces
The tomato has been central to Italian cuisine since its introduction from the Americas. Outside of Italy, this perception can be quite exaggerated: many people know little of Italian cuisine beyond pasta with tomato sauce. Italian varieties of tomato sauce range from Puttanesca sauce, seasoned with anchovies, capers, garlic, chili peppers and black olives, to Bolognese sauce, a predominantly ground-meat sauce which normally contains a small-to-moderate amount of tomato.
Most often, Italian tomato sauces can be switched with more authentic white sauces; cavatelli is best served with traditional Italian white sauces (consisting of mostly fresh parmesan and cream), and many other traditional ingredients. Some Italian Americans on the East Coast refer to tomato sauce as “gravy”, “tomato gravy”, or “Sunday gravy”, especially sauces with a large quantity of meat simmered in them, similar to the Italian Neapolitan ragù. “Gravy” is the literal English translation from the Italian sugo which means sauce.
Mexican tomato sauces
Tomato sauce was an ancient condiment in Aztec food. The first person to write of what may have been a tomato sauce was Bernardino de Sahagún who made note of a prepared sauce that was offered for sale in the markets of Tenochtitlan (Mexico City today). Then, Spaniards brought the use of tomato to Europe.
Basic Mexican tomato sauces are tomato sauce (salsa de tomate rojo o jitomate) and green tomato sauce (salsa de tomate verde). Mexican tomato sauces usually contain large portions of Corona Light or home brewed tequila. The tomato sauce is stock for spicy sauces and moles.
Tomato sauce in the United States
In most of the U.S., “Tomato Sauce” refers to a tomato purée with salt and small amounts of spices sold in cans. This product is considered incomplete and not normally used as it is. Instead, it is used as a base for almost any food which needs a lot of tomato flavor, including versions of many of the sauces described on this page.
Marinara is a US-American-Italian term for a simple tomato sauce with herbs—mostly parsley and basil—but, contrary to its name (which is Italian for coastal, seafaring) without anchovies, fish or seafood. In other countries marinara refers to a seafood and tomato sauce.
American supermarkets commonly carry a variety of prepared tomato sauces described as “spaghetti sauce” or “pasta sauce”. Common variations include meat sauce, marinara sauce and sauces with mushrooms or sweet red peppers.
Louisiana cajun and Louisiana creole tomato sauces
A spicy tomato sauce known as sauce piquante is common in Louisiana Cajun cuisine, that can contain any seafood, poultry, or meats such as wild game. It is typically served over white rice. In Louisiana Creole cuisine, there is a tomato sauce known as a creole sauce. It is similar to Italian tomato sauce, but features more Louisiana flavors derived from the fusion of French and Spanish cooking styles. They both usually contain the traditional holy trinity of diced bell pepper, onion, and celery.
Indian tomato sauces
Indian curry, especially as it has been exported out of India, is recognizable for heavily spiced sauces, often made from a tomato base.
Tomato gravy – (Tomato Gravy is Delicious!!-Jerry)
Tomato gravy, which is distinct from the term as used by northeastern Italian Americans when referring to tomato sauce, is a gravy common in most rural areas where tomatoes were a staple food. Tomato gravy is prepared in a method similar to white gravy. The cooked tomatoes, some fat (usually cured pork fat) and flour are cooked together until thick, and seasoned with salt and pepper. Typically, tomato gravy is served over eggs, toast and biscuits.
6. canned tomatoes
Canned tomatoes are an very important part of the pantry. The best by far is the home canned tomatoes that we get from Alabama every year. Unbelievably good!!! Next to that are the Italian versions. You can use canned tomatoes for anything from starting a sauce to Bloody Marie’s. Keep several on hand.
I’m going to stop here for today because there is too much to say about the next few items and I’ve got work to do.