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Main Courses Shopping List: Week 5  Fall II

Menu for the Week
 
Sesame-Crusted Salmon  1
Chicken Breasts Savoyard  2
Meat Loaf with Mushroom Sauce  3
Meat Loaf with Mushroom Sauce  4
Spaghetti Timbale with Tuna Timbale  5
Chicken Stew with Sherry  6
   
Pantry Items to Check
 
olive oil most
sea salt    for finishing often
cornstarch,  (corn flour, maizena)  4 tbs 2,3,6
flour,  3 tbs 6
brown sugar,  1 tsp 1
paprika,  1 tbs 6
powdered or ground ginger,  1/4 tsp 1
garlic powder,   1/2 tsp 3
sesame seeds,   2 tbs 1
dried bay leaves (laurel)  2 leaves 6
dried rosemary,   1 tsp 6
dries sage,  1 tbs   or fresh 3
dried tarragon,  2 tsp 2,5
dried thyme,  4 tsp 2,3,5,6
Dijon-style mustard,  2 tbs 2,3
soy sauce,  2 tsp 1
chicken stock,   3 1/4 cups (26oz, 780ml) 2,3,6
garlic, 4 - 5 cloves 5,6
onions,  3 - 4 2,3,5
shallots,  3 - 4 6
dry bread crumbs  1/2  cup 3
spaghetti,  4oz, (120gr) 5
sesame or walnut oil,  2 tsp 1
   
Dairy
 
eggs,  3 3,5
yogurt, Greek or plain, 1 1/2 cup , (12oz, (360gr) 2,3,5
shredded cheese,  1 cup (4oz, 120gr) 5

Parmesan,  1/2 cup (2oz, 60gr)

2
   
   
Produce
 
mushrooms,  10oz (300gr)  field or a mix 3,5
potatoes, medium, 2 6
celery,  4 ribs 5,6
carrots,  medium, 2 6
   
Fresh Herbs
 
sage,  10 - 15 leaves 3
   substitute dried  
   
   
Meat/Fish
 
salmon,  fillets,  12oz total weight (360gr)   1
chicken breasts,  boneless, skinless,   4 2,6
ground beef  (mince)  16oz  (480gr) 3,4
ground pork (or veal, turkey) 8oz (240gr) 3,4
   
   
Other
 
artichoke bottoms,  15oz (450gr) 2
tuna,  9oz (270gr) 5
   
white wine,  3/4 cups,  (6oz, 180ml) 2
red wine,  1/4 cup (2oz, 60ml) 3
sherry,  1/4 cup (2oz, 60ml) 6