Weekly Shopping List for 2011-11-27

• 1 salt and freshly ground black pepper to tast
• 1/2 onions cut into small dice
• 6 plum tomatoes , seeded, drained and chopped
• 1 large garlic clove, pressed
• 1/2 tsps crumbled Gorgonzola cheese, softened
• 1 cup onion, diced in ¼-inch pieces
• 1 roasting chicken 4 to 4 1/2 lbs, cut into 8 pieces, backbone removed
• 4 italian bread rolls crusty and liced in half horizontally
• 1/2 tsps Salt
• 1 tbsp garlic, minced
• 1 cup all purpose flour
• 1/2 cups celery, diced in ¼-inch pieces
• 1/2 bunches plus 6 fresh sage leaves
• 2 tbsps cornstarch
• 2 small onions,s cut inot 1/4 inch thick slices
• 1 tsp Sugar
• 26 larges fresh shrimp in shell
• 1 qt. , vegetable stock
• 12 pounds ground pork
• 1/2 medium onion, chopped
• 1/2 cups zucchini, diced in ¼-inch pieces
• 1 cup cold water
• 1 cup pearled barley
• 3 pounds ground meet
• 1/4 cups dry sherry
• 1/2 cups yellow squash, diced in ¼-inch pieces
• 30 ozs frozen French fries
• 6 links sweet Italian sausage
• 1 black forst ham , thinly sliced
• 2 cups vegetable stock
• 2 pieces day old bread or buns
• 2 tbsps unsalted butter
• 1 tsp grated ginger root
• 3 tbsps extra-virgin olive oil
• 1/2 cups green beans, diced in ¼-inch pieces
• 1 tri-tip beef roast (1 1/2 to 2 lb), cut into 4 steaks
• 3 teaspoons minced garlic
• 1 cup carrots, diced in ¼-inch pieces
• 1 tablespoon milk
• 1 bottle cooking oil for deep frying
• 1 black pepper , to taste
• 1 tbsp Garam Masala
• 1/2 cups corn kernels, fresh, shaved
• 2 tsps cracked black peppercorns
• 2 cups chicken broth
• 2 red onions thinly sliced
• 3 eggs large
• 8 cheeses slices (Gruyere)
• 2 eggs whites
• 2 tbsps soy sauce
• 1 egg yolk
• 3 tbsps vegetable oil, divided
• 1/4 cups scaliions, minced
• 1/4 cups dry red wine
• 4 tbps softened butter
• 1 salt and pepper to taste
• 1 salt to taste
• 2 tsps coarse kosher salt
• 6 tablespoons Olive oil
• 1 tbsp Olive oil
• 3 cloves garlic, peeled and left whole
• 3/4 cups shredded coconut
• 1 cup plain whole-milk yogurt
• 1 tbsp chopped fresh tarragon
• 2 tbsps unsalted butter, cut into tabldspoons
• 1/4 cups parsley, chopped
• 1 teaspoon salt or to taste
• 1/2 cups , cornstarch
• 1/4 cups coarsely chopped fresh cilantro
• 1/2 pounds dried cannelloni beans, soaked overnight in water to cover by 3 inches
• 1 tbsp sesame oil
• 1 tbsp chopped fresh-leaf parsley
• 1 tsp curry powder
• 1/4 cups tomatoes, red ripe, chopped
• 3 tbsps finely chopped terragon
• 1/2 cups water