Butter, broth (canned, not from a paste or cube as those are salt, and even then I feel guilty but until I have a chest freezer I do not have room to keep enough real stock on hand), cheeses (lots of cheeses, from shredded to asiago to Michigan-produced feta) and dry pastas and rice. And whenever possible, eggs. At which point, i can pretty much make a meal with whatever else is around. (Now I'm craving risotto....)
Oh man, I just whipped up a pasta dish tonight with some leftover kielbasa and zucchini, and threw in some chicken broth to make a bit of a sauce...that broth was SO good afterward that I saved the 1/4c I had left because damn if I'll let it go down the drain! I'll find SOME way to use it!
"Things turn out best for the people who make the best of the way things turn out." ~John Wooden
olive oil, rice, pasta, and diced tomatoes. We had a LOT of tomatoes from our garden last year and ended up with MANY gallons of tomatoes that we froze...now we are working on using them all up before our garden starts producing again.
Lemons -- brighten up a ton of things, from steamed veggies to chicken to water.
Butter, chicken broth, a good cajun seasoning mix and Montreal Steak seasoning for quick dinners at night. Both work well on about any white (cajun) or red (MS) meat so if I don't have time to marinate, dinner is still tasty.
Definitely butter. And real maple syrup.
King Arthur's Unbleached, White Wheat & Whole Wheat flours
KA's diced sweet ginger (lemon & ginger waffles, oh my!!!)
Made for The Berry Farm (and others) salad dressing with apples & Vidalia onions
wine...the more the merrier
and then there's Ed's fake oatmeal....
I hate to admit, especially since a lot you seem to be hard core cooks, but I LOVE the jarred minced garlic. For my lifestyle (single, long work hours) and my cooking habits (throw some things in a pot and see what happens), and my undying love of garlic, it is the easiest, best way for me to chuck ungodly amounts of garlic into just about everything I cook (hmm....and I wonder why I'm single? ). I was putting spoonfuls of it in my store bought chicken soup this week as I fought my demon virus. Very handy, because god knows I didn't have the energy or wherewithal to deal with fresh garlic.
I also love olive oil and I have a grinder of garlic pepper that I grind on everything....salads, meat, one pot magic meals, you name it.
And here I was, about to proudly declare "cadbury milk chocolate digestive cookies!"
I'll still say it, but a little sheepishly compared to all these actual cooking items..... I mean it IS in my pantry...