My pantry list

This is a fairly disorganized list (made with the assistance of my helpful boyfriend) of the actual items that I consider necessary for the day to day operation of my own kitchen. It's noteworthy to know that I'm cooking for a family of four; one person could half or quarter the quantities and still be superbly well-stocked. Later, I'm going to pare this list down into two sub-lists; There will be a "Bare Bones Basics" list and an "I Can't Afford To Eat" list.

PANTRY STAPLES

Yeast – 4 oz (activated)

Corn Starch – 12 oz

Baking Powder – small container

Baking Soda – 1 box (plus for cleaning)

Real Vanilla – 8 oz

Orange Oil

Lemon Oil

Brown Sugar – 2 lbs

Flour – Wheat or white (all purpose) 10 lbs

Cornmeal – 5 lbs

Oatmeal – 3 lbs

Rice (short grain brown, black rice) - 4 lbs

Beans, Dry (3 kinds, pinto, white, black, etc – 2 lbs of each)

Split Peas – 2 lbs

Lentils – 2 lbs

Brewer's Yeast – 1 lb

Barley – 1 lb

Garbanzo Beans – 1 lb

Sugar – 10 lbs

Quinoa – 2 lbs

Almonds – 1 lb

Salt – cheapest/sea/not iodized table salt (if you have limited access to seafood, buy iodized salt)

Lard – 1 lb

Olive Oil – 1 pint extra virgin

Canola (or any veg oil) – 1 qt

Tea (a lot!)

4 (16 oz) cans of tomato sauce

4 (16 oz) cans of diced tomatoes

4 (16 oz) cans of crushed tomatoes

6 cans tuna – solid white, packed in water

White Vinegar – 1 gal

Apple Cider Vinegar – 1 quart

Balsalmic  Vinegar

Rice Wine

Red Wine

Applesauce -2 jars

Oat Bran - 1 lb

Grits - 1 lb

Cocoa powder - 6 oz

Spaghetti – 4 lbs

Other shaped pasta – 4 lbs

Honey  - 1 lb

Soy Sauce or Tamari – 1 pint

Refried Beans – 2 16 oz cans

Peanut Butter – 2 jars

Maple Syrup (good stuff) 1 quart

Tinned Fish (Kippers, sardines, oysters, whatever) – 6 cans

Green Chiles – 1 can diced

Spaghetti Sauce -  2 cans

Tomato Soup – 2 cans

Cream of Soup (any kind) – 4 cans

Beef/Chicken/Veg Broth - 2 Cans

Jam – 3 jars

Pickles – 2 jars

Ramen 10 packs

Dried Cranberries or Raisins 4 lbs
Popcorn – 2 lbs

FROZEN

Corn – 1 bag

Peas – 1 bag

Hamburger – 4 lbs

Steak – 4 lbs

Chicken – 2 whole

Ham – 2 lbs

Sausage (Italian, Bratwurst, whatever) – 2 lbs

Red or Yellow Peppers – 1 lb

Okra, Collard Greens, Lima Beans, Green Beans –  1 bag each

Pork Chops – 6 @

Frozen Berries – 10 lbs by the end of summer

Peaches or Apricots – 5 lbs

SPICES

Onion Powder

Garlic Powder

Red Pepper Flakes

Dried Basil

Dried Oregano

Sage

Marjoram

Cinnamon

Nutmeg, ground

Cloves

Coriander

Turmeric

Cardamom

Curry Powder

Thyme

Rosemary

Cumin

Paprika

Ground Ginger

Fennel Seed

Caraway Seed
Herbes de Provence

FRESH REFRIGERATED

Milk 2% or whole - .5 gal

Butter – 1 lb

Yogurt - .5 gal unsweetened, honey, or plain

Heavy Cream – 1 pt

Med Cheddar – 2 lbs

Eggs – 1 doz

Onions

Potatoes

Carrots

Garlic

Cabbage

Corn Tortillas – 1 doz

Flour Tortillas – 1 doz

CONDIMENTS

Mayo – 1 qt

Dijon Mustard

Sweet Relish

Caesar Salad Dressing

Lemon Juice

Delicious Chili Paste

Hard Cheese for Grating

Olives

Sweet Chicken Sauce

Miso

Sriracha

Tapatio

Tahini

Anchovy Paste