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Category Archives: Kitchen Substitutions

Substitutes for Alcohol and Wine in Recipes

Came across this on the weekend while I was looking for a substitute for the Guinness in my steak marinade recipe. Thought I would share it with you. www.whatscookingamerica.net

Following is a general list of non-alcoholic substitutes that can be used when cooking with alcohol is simply not an option. Choose the option that best matches the flavor of the dish you are making:

Amaretto – Non-Alcoholic almond extract. Substitute 1/4 to 1/2 teaspoon almond extract for 2 tablespoons Amaretto.

Anisette – Anise Italian soda syrup or fennel. Also use the herbs anise or fennel.

Beer or Ale – Chicken broth, beef broth, mushroom broth, white grape juice, or ginger ale.

Bourbon – 1 1/2 to 2 teaspoons of non-alcoholic vanilla extract.

Brandy – Water, white grape juice, apple cider or apple juice, diluted peach or apricot syrups. Substitute equal amounts of liquid.

Champagne – Ginger ale, sparkling apple cider, sparkling cranberry juice, or sparkling white grape juice.

Coffee Liqueur – To replace 2 tablespoons of liqueur, use 1/2 to 1 teaspoon of chocolate extract mixed with 1 teaspoon of instant coffee, which has been mixed in 2 tablespoons of water. Can also substitute expresso, non-alcoholic coffee extract, or coffee syrup.

Cognac – Juice from peaches, apricots, or pears.

Cointreau – Orange juice or frozen orange juice concentrate.

Creme de menthe – Spearmint extract or oil of spearmint diluted with a little water or grapefruit juice.

Grand Marnier or Orange-Flavored Liqueur – Unsweetened orange juice concentrate or orange juice. Substitute 2 tablespoons unsweetened orange juice concentrate or 2 tablespoons orange juice and 1/2 teaspoon orange extract for 2 tablespoons Grand Marnier.

Kahlua – Coffee or chocolate-flavored liqueur. Substitute 1/2 to 1 teaspoon chocolate extract or substitute 1/2 to 1 teaspoon instant coffee in 2 tablespoons water for 2 tablespoons Kahlua.

Kirsch – Syrup or juices from cherries, raspberries, boysenberries, currants, or cider. Substitute equal amounts of liquid.

Peppermint Schnapps – Non-alcoholic mint or peppermint extract, mint Italian soda syrup, or mint leaves.

Port Wine, Sweet Sherry, or Fruit-Flavored Liqueur) – Orange juice or apple juice. Substitute equal amount of liquid.

Rum (light or dark) – Water, white grape juice, pineapple juice, apple juice or apple cider, or syrup flavored with almond extract. Substitute equal amounts of liquid.

Sake – Rice vinegar.

Sherry or Bourbon – Orange or pineapple juices, peach syrup, or non-alcoholic vanilla extract. Substitute equal amount of liquid 1 to 2 teaspoons vanilla extract.

Southern Comfort – Peach flavored nectar combined with a small amount of cider vinegar.

Tequila – Cactus juice or nectar.

Triple Sec – Orange juice concentrate, orange juice, orange zest or orange marmalade.

Vermouth, Dry – White grape juice, white wine vinegar, or non-alcoholic white wine.

Vermouth, Sweet – Apple juice, grape juice, balsamic vinegar, non-alcoholic sweet wine, or water with lemon juice.

Whiskey – If a small amount is called for, it can be eliminated.

Vodka – White grape juice or apple cider combined with lime juice or use plain water in place of the vodka.
Wines:

Claret – Diluted grape juice or cherry cider syrup.

Gewurztraminer – White grape juice combined with lemon juice.

Grappa – Grape juice.

Port Wine – Concord grape juice with some lime zest added, cranberry juice with some lemon juice added, or grape juice concentrate. Substitute orange juice or apple juice for lighter ports.

Red Wine – Red grape juice, cranberry juice, chicken broth, beef broth, vegetable broth, clam juice, fruit juices, flavored vinegar. Substitute equal amount of liquid.

White Wine – Water, chicken broth, vegetable broth, white grape juice, ginger ale, white grape juice.

Sweet White Wine – White grape juice plus 1 tablespoons Karo corn syrup. Substitute equal amount of liquid.

 

 

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Aunt Edna’s Equivalents

If you are like me you are always looking to figure out how many this and that’s there are i.e How many cups of cornflakes are needed to equal 1 cup of crushed flakes. I recently came across this site which although not complete, may be of help.

Aunt Edna’s Equivalents
http://www.auntedna.com/utils/equivalent.html

INGREDIENT         QUANTITY            EQUIVALENT
Active Dry Yeast        1 package             1 cake compressed
Apples                          1 medium            1 cup sliced
Bananas                       3 medium            1 cup mashed
Beans                           1 cup dry               2 1/2 cups cooked
Bread Crumbs            4 slices                  1 cup dry crumbs
Bread Crumbs            1 slice                    3/4 cup soft crumbs
Butter                           1 pound                2 cups
Butter                           1 pound                4 sticks
Butter                           1 stick                    1/4 pound (113 grams)
Butter                           1 stick                    1/2 cup
Cabbage                       1 pound                4 cups shredded
Cheese, American      1 lb. shredded     4 cups
Cheese, Bleu               1/4 lb. crumbled 1 cup
Cheese, Cheddar        1 pound                4 cups grated
Cheese, Cheddar        4 ounces               1 cup grated
Cheese, Cottage          1 pound                2 cups
Cheese, Cream            1/2 pound           8 ounces
Cheese, Cream           6 ounces               3/4 cup
Cherries                       1 quart                  2 cups pitted
Chocolate                    1 ounce                 1 square
Chocolate Chips        6 ounces               1 cup
Corn Flakes                3 cups                   1 cup crushed
Crackers, Soda           28 crackers          1 cup crumbs
Crackers, Graham    14 squares             1 cup crumbs
Cranberries               1 pound                   3 cups sauce
Cream                        1 cup unwhipped   2 cups whipped
Dates                          1 lb. whole               1 1/2 cups pitted & cut
Eggs                            5 medium                1 cup
Egg Whites                8 to 10                      1 cup
Egg Yolks                   12 to 14                     1 cup
Fat                               2 cups                       1 pound
Flour, Sifted              4 cups                       1 pound
Flour, Cake                4 1/2 cups                1 pound
Flour, Whole Wheat 3 1/2 cups               1 pound
Horseradish              1 Tbsp. fresh           2 Tbsp. bottled
Lemon                        1 medium                3 Tbsp. juice
Macaroni                   1/2 pound                4 cups cooked
Marshmallows         10 miniatures          1 large
Mushrooms              1 lb. fresh                 6 oz. canned
Onions                       1 medium                 1/2 cup chopped
Orange                      1 medium                  1/3 cup juice
Peanuts                     5 ounces                    1 cup
Pecans, chopped     4 1/2 ounces             1 cup
Pecans, halves          3/4 ounces               1 cup
Rice                            1 cup uncooked       3 1/2 cups cooked
Sugar, Granulated   2 cups                       1 pound
Sugar, Powdered     3.5 to 4 cups            1 pound
Sugar, Brown           2 1/4 cups packed  1 pound
Spaghetti                  7 ounces                    4 cups cooked
Vanilla Wafers        22 wafers                   1 cup crumbs
Walnuts, chopped  4 1/2 ounces             1 cup
Walnuts, halves       3 1/2 ounces             1 cup
Walnuts                    1 lb. unshelled          1 1/2 cups shelled

Homemade Shake and Bake

Ah yes, another pork chop recipe! You can’t blame me because pork is one of the best things in Mexico. I don’t buy the chops, I buy the loin and slice it to my desired thickness and then freeze what I am not going to use. Since I did not want to use the Smothered Pork Chop recipe, I decided I wanted to bake them for a change. Having no Shake and Bake, although it is available here, I searched the ‘Net for a homemade version, et voila! This recipe was very good and the Shake and Bake can be kept in a sealed jar for 1 to 2 months…good also with chicken…

Homemade Shake and Bake

3 cups bread crumbs – I used the Japanese Panko

1/4 cup vegetable oil

1 tbsp. salt

1 tbsp. dried onion flakes

3 tsp. paprika

2 tsp. sugar

1 tsp. garlic powder

1 tsp. pepper

1/2 tsp. cayenne I omitted this

1/2 tsp. dry parsley

1/2 tsp. dried basil

1/2 tsp. dry oregano

Mix all ingredients in a large bowl until evenly mixed and the crumbs are no longer clumpy from the oil.

Dump into a Mason jar or plastic container in the pantry for 1 to 2 months.

For Pork Chops – Preheat oven to 425 degrees. Dump some of the Shake and Bake in a large Ziploc bag. Rinse the chops in cold water. Let excess water run off. Place pork chops one at a time in the bag and shake until coated. Remove the chop from the bag, shaking off excess breading. Place on a cookie sheet lined with foil. Do the other chops. Bake for 15 to 20 minutes. Remember, pink is good in pork these days!

For Bone-in Chicken – As above, bake for 45 minutes.

Boneless Chicken – bake 20 minutes.

Recipe from The Black Peppercorn  www.theblackpeppercorn.com

Emergency Seafood Sauce

So so hard to find here in Mexico, but if you cannot find it try one of these four substitutions – (my “go-to” is #4). You can usually find horseradish sauce….but pure horseradish is hard to find unless you find the actual vegetable…

#1 – 1/2 cup tomato juice. 1 tsp. horseradish, 1/2 tsp. Worcestershire sauce, 1/2 tsp. vinegar, 1/2 tsp. lemon juice

#2 – 3/4 cups chili sauce, 2 Tablespoons lemon juice, 1 Tablespoon horseradish, 2 teaspoons Worcestershire sauce, 1/2 teaspoon grated onion, dash of hot pepper sauce

#3 – 1 cup salsa or catsup, 1 Tablespoon horseradish, 1 Tablespoon lemon juice, 3 dashes of hot pepper sauce

#4 – 1 cup catsup, 2 Tablespoons horseradish, 2 Tablespoons lemon juice

Just in case you find yourself in the grocery store with a clerk who speaks no English, show them this –

# 1 – 1/2 taza de jugo de tomate. 1 cdta. rábano picante, 1/2 cdta. Salsa inglesa, 1/2 cdta. vinagre, 1/2 cdta. jugo de limón

# 2 – 3/4 tazas de salsa de chile, 2 cucharadas de jugo de limón, 1 cucharada de rábano picante, 2 cucharaditas de salsa inglesa, 1/2 cucharadita de cebolla rallada, pizca de salsa picante

# 3 – 1 taza de salsa o salsa de tomate, 1 cucharada de rábano picante, 1 cucharada de jugo de limón, 3 toques de salsa picante

# 4 – 1 taza de salsa de tomate, 2 cucharadas de rábano picante, 2 cucharadas de jugo de limón

Flour Substitutions

Quite often one does not have all-purpose white flour or chooses not to want to use it. Below are some substitutions we came across that you can consider….

FLOUR SUBSTITUTIONS

When a recipe calls for 1 cup of sifted all purpose flour, try one of these –

¼ cup soy flour plus ¾ cup white flour

1/3 cup wheat germ plus 2/3 cup white flour

1/3 cup whole wheat flour plus 2/3 cup white flour

¾ cup coarse corn meal

¾ cup rice flour

1 ½ cups rolled oats

1 cup of oat flour

Add 2.5 teaspoons of baking powder per cup to compensate for the all purpose flour for heavier yeast breads.

Taco Seasoning made simple….

Just when we wanted to have tacos for dinner I realized we had no seasoning. Thankfully I found this on the ‘Net, submitted by Bill Echols. It certainly beats buying that packaged stuff and is simple to make as needed. I used the whole amount on 700 grams of beef, which I had precooked with some chopped onion and garlic instead of using onion and garlic salt. We try to limit salt intake…..

Taco Seasoning

Ingredients:

1 T chili powder (I used pepper flakes)

1/4 teaspoon garlic powder (I used chopped garlic in the meat)

1/4 teaspoon onion powder (I used chopped onions in the meat)

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon black pepper

If you just use the spices and not the chopped onion and garlic while cooking the beef, store the spice mixture in an airtight container until you want to use it.

Substitutions for Missing Ingredients

I came across this while surfing around and thought it might be of interest in  lieu of a recipe this week. Hope you find it useful! I believe it came from Betty Crocker…

Substitution guide

Out of baking soda? No buttermilk? Check out our Substitution Guide for a list of alternates that will ensure every recipe is a success.

INGREDIENT

SUBSTITUTION

Allspice (1 tsp.) 1/2 tsp. cinnamon + 1/4 tsp. nutmeg + 1/4 tsp. ground clove
Baking Powder (1 tsp.) 1/4 tsp. baking soda + 1/2 tsp. cream of tartar
Baking Soda (1 tsp.) 2 tsp double-acting baking powder + replace acidic liquid ingredient in recipe with non-acidic liquid
Balsamic Vinegar Equal amount of sherry or cider vinegar
Bread Crumbs (1 cup) 3/4 cup cracker crumbs
Brown Sugar (1 cup) 1 Tbsp. light molasses + enough sugar to fill 1 dry measure cup or 1 cup raw sugar
Butter, salted (1 cup
or 2 sticks)
1 cup or 2 sticks unsalted butter + 1/4 tsp. salt or 1 cup margarine or 7/8 cup lard or vegetable shortening
Buttermilk (1 cup) Place 1 Tbsp. white vinegar or lemon juice in a liquid measure. Fill to 1 cup with room temp whole or 2% milk and let stand for 5 minutes or 1 cup milk + 3/4 tsp. cream of tartar or 1 cup plain yogurt
Canola, Sunflower and Vegetable Oils Substitute one for one
Chocolate, Bittersweet or Semi-Sweet (1 oz.) 1/2 oz. Unsweetened chocolate + 1 Tbsp. granulated sugar
Cocoa Powder (3 Tbsp. Dutch-processed) 1 oz. Unsweetened chocolate + 1/8 tsp. baking soda + reduce fat in recipe by 1 Tbsp. or 3 Tbsp. natural cocoa powder + 1/8 tsp. baking soda
Corn Starch
(as a thickener)
Equal amounts of Minute Tapioca for cornstarch, use slightly less for flour
Cream of Tartar (1/2 tsp.) 1/2 tsp. white vinegar or lemon juice
Egg (1 whole large egg) 3-1/2 Tbsp. thawed frozen egg or egg substitute or 2 egg whites
Garlic (1 fresh clove) 1 tsp. Garlic Salt or 1/8 tsp. Garlic Powder or 1/4 tsp. dried minced garlic
Ginger root (1 Tbsp. minced) 1/8 tsp. ground ginger powder or 1 Tbsp. rinsed and chopped candied ginger
Half & Half (1 cup)
for cooking or baking
1-1/2 Tbsp. butter or margarine + enough milk to equal 1 cup
Heavy Cream (1 cup)
for cooking or baking
3/4 cup milk + 1/3 cup butter or margarine
Herbs, Fresh (1 Tbsp.) 1 tsp. dried herbs
Honey (1 cup)
for cooking or baking
1 1/4 cups granulated sugar + 1/4 cup of liquid appropriate for recipe
Italian Seasoning (1 tsp.) 1/2 tsp. dried basil + 1/4 tsp. dried oregano + 1/4 tsp. dried thyme
Molasses (1 cup) 1 cup honey or 1 cup dark corn syrup or 3/4 cup light or dark brown sugar dissolved in 1/4 cup liquid
Mushrooms, fresh
(1 cup sliced and cooked)
1 can (4 oz.) mushrooms, drained
Mustard, Prepared
(1 Tbsp.)
1/2 tsp. dry mustard powder + 2 tsp. white vinegar
Onion (1 small minced) 1/2 tsp. onion powder
Poultry Seasoning (1 tsp.) 1/4 tsp. ground thyme + 3/4 tsp. ground sage
Pumpkin Pie Spice (1 tsp.) 1/2 tsp. ground cinnamon + 1/4 tsp. ground ginger + 1/8 tsp. allspice + 1/8 tsp. nutmeg
Sour Cream (1 cup) 1 cup plain yogurt or 1 Tbsp. lemon juice and enough evaporated milk to equal 1 cup
Tomato Juice (1 cup)
for cooking
1/2 cup tomato sauce + 1/2 cup water
Tomato Sauce (1 cup)
for cooking
1/2 cup tomato paste + 1/2 cup water
Wine, Red (1 cup) 1 cup nonalcoholic wine, apple cider, beef broth or water
Wine, White (1 cup) 1 cup nonalcoholic wine, white grape juice, apple juice, chicken broth or water
Yogurt (1 cup) 1 cup buttermilk or 1 Tbsp. lemon juice and enough milk to equal 1 cup or 1 cup sour cream

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