pantry list:

rice

grits

cornflakes cereal

flour

brown sugar

3/4 cup shortening (I like Butter Crisco)

olive oil

vegetable oil

2 cans condensed tomato soup

1 can red enchilada sauce

1 can refried beans

tomato paste (1/4 cup)

1/2 cup oil-packed sun-dried tomatoes

1 (15 oz) can vegetable broth

chicken broth or bouillon cubes or granules (enough for 2 cups of broth)

soy sauce

sriracha (or any hot sauce, like tabasco)

honey

peanut butter

onion powder

cumin

garlic powder

chili powder

curry powder

garlic salt

dried basil

salt

pepper

baking soda

vanilla extract

1 1/2 cups (3/4 bag) chocolate chips

fresh list:

2 green bell peppers

4 onions

4 scallions (green onions)

2 limes (or 2 Tbsp lime juice)

1 head garlic

1 bunch cilantro

8 flour tortillas (I prefer the smaller "taco" size for these recipes)

15 oz package of Monterey Jack cheese

8 oz pizza cheese, your choice, a blend of Monterey Jack, provolone, and/or mozzarella is recommended

1/2 cup shredded Parmesan cheese

8 oz cheddar

2 cups (1/2 pint) half-and-half cream

heavy cream (1 cup)

milk

sour cream

butter (2 sticks)

6 eggs

1 package (9 oz) refrigerated cheese tortellini

1 petite sirloin steak (about 1/2 lb)

1/2 lb ground beef

1/2 lb hot breakfast sausage (like Jimmy Dean)

3 lb chicken breast