Recipe and Food Substitutions for the Desperate Cook

All cooks have run into the problem of missing an ingredient and not having the time to go to the market. Below is a list of substitutes for these missing items. I have tried to make my list as complete as I can. I hope this helps.

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Food Items and Substitutions:

1. Allspice (1 tsp), substitution: 1/2 tsp of cinnamon and 1/2 tsp of ground clove.
2. Apple pie spice (1 tsp), substitution:  1/2 tsp of cinnamon, 1/4 tsp of nutmeg, and 1/8 tsp of cardamom.
3. Arrowroot starch (1 teaspoon), substitution:  1 tablespoon of flour, or 1 teaspoon of cornstarch
4. Baking mix (1 cup) substitution: 1 cup of pancake mix or 1 cup of Easy Biscuit Mix
5. Baking Powder (1 tsp) substitution: 1/4 tsp of baking soda plus 1/2 tsp cream of tartar or 1/4 tsp of baking soda plus 1/2 cup sour milk or buttermilk
6. Balsamic Vinegar substitution: sherry or cider vinegar
7. Bread crumbs (1 cup) substitution: 1 cup of cracker crumbs or 1 cup of matzo meal or 1 cup of ground oats
8. Butter (1 cup) substitution: 1 shorteningcup of margarine or 7/8 cup of oil plus 1/2 tsp salt or 7/8 cup of vegetable  or 3/4 of cup olive oil
9. Buttermilk or Sour Milk (1 cup) substitution: mix 1 tbsp of white vinegar or lemon juice with 1 cup of milk, then let it stand for 5 minutes
10. Capers substitution: chopped green olives
11. Cayenne (1/8 tsp) substitution: 4 drops of Tabasco sauce
12. Celery Salt (1 tsp) substitution: 3/4 tsp salt and 1/4 tsp of crushed celery seed
13. Chili Paste substitution: red pepper flakes, cayenne, or bottled hot sauce
14. Chili Sauce (1 cup) substitution: 1 cup of tomato sauce, 1/4 cup of brown sugar, 2 tbsp of vinegar, 1/4 tsp of cinnamon, dash of ground cloves, and a dash of allspice
15. Chile, Serrano substitution: jalapeño chile
16. Chinese Five Spice (1 tsp) substitution: 1/4 tsp each of crushed anise seeds, ground cinnamon, ground cloves and ground ginger
17. Chives substitution: scallion greens
18. Cinnamon (1 tsp) substitution: 1/4 tsp of Nutmeg or ¼ tsp of allspice
19. Cinnamon Sugar (1 cup) substitution: 7/8 cup of granulated sugar and 2 tbsp of ground cinnamon
20. Cocktail Sauce (1 1/4 cups) substitution: 1 cup of ketchup, 3 tbsp of horseradish, 1 tbsp of lemon juice, and 2 tsp of worcestershire sauce
21. Cornstarch (1 tbsp) substitution: 2 tbsp of all purpose flour or 2 tbsp of tapioca or 2 1/2 tsp of arrowroot
22. Cream Cheese substitution: part skim milk ricotta cheese
23. Cream of Tartar (1/2 tsp) substitution: 1 1/2 tsp of lemon juice or vinegar
24. Cream, whipping (1 cup) substitution: 2/3 cup of evaporated milk and 4 tsp of lemon juice or vinegar
25. Cumin substitution: chili powder
26. Currants  substitution: dried raisins or chopped dates
27. Dates, chopped substitution: dried currants or chopped figs or chopped prunes or chopped raisins
28. Dried Herbs (1/2 tsp) substitution: fresh herbs (1 tsp)
29. Egg (1) (for baking) substitution: 1 egg yolk and 1 tbsp water
30. Egg (1) substitution: mix 2 tbsp of milk with 1/2 tsp of baking powder or 2 egg yolks or 1 egg white plus 2 tsp of oil or 2 egg whites or 1/4 cup of cholesterol- free egg substitute
31. Egg White (1) substitution: 1 tbsp of meringue powder plus 2 tbsp of water
32. Egg Yolks (1) substitution: 2 tbsp egg substitute
33. Five Spice Power (5 tsp) substitution: 1 tsp of ground anise, 1 tsp of ground fennel, 1 tsp of ground cloves, 1 tsp of ground cinnamon, and 1 tsp of ground pepper
34. Flour, self-rising (1 cup) substitution: 1 cup all purpose flour plus 1 1/2 tsp of baking powder and 1/2 tsp of salt
35. Garlic (1 clove fresh) substitution: 1/8 tsp of garlic powder or 3/4 tsp of minced garlic or 1 tsp of garlic paste
36. Half and Half (1 cup) substitution: 7/8 cup of whole milk and 1 1/2 tsp of butter or 1/2 cup whole milk and 1/2 cup of light cream
37. Italian Seasoning (2 tbsp) substitution: 1 tsp each of basil, oregano, marjoram, rosemary, sage and thyme
38. Jicama, chopped substitution:  chopped water chestnuts or tart apple
39. Lard substitution: Shortening
40. Leeks substitution: Shallots
41. Lemon grass (1 Tbsp) substitution: 1 Tbsp of lemon peel.
42. Marzipan (2 1/2 cups) substitution: 2 cups of almond paste, 1 cup of powdered sugar and 2 tbsp of corn syrup
43. Marjoram substitution: basil, thyme, or savory
44. Milk, regular or low fat (1 cup) substitution: 1/2 cup of evaporated milk plus 1/2 cup of water
45. Milk, sour (1 cup) substitution: 1 cup of sweet milk plus 1 tbsp of vinegar or lemon juice
46. Milk, sweet (1 cup) substitution: 1/2 cup of evaporated milk plus 1/2 cup of water
47. Mint substitution: basil, marjoram, or rosemary
48, Molasses (1 cup) substitution: 1/2 cup of honey or 3/4 cup of sugar and 1/4 cup of water
49. Nutmeg substitution: cinnamon, ginger, or mace
50. Nuts (1 cup) substitution: 1 cup of rolled oats, browned (in baked products).
51. Oregano substitution: thyme, basil, or marjoram
52. Parsley, freshly, chopped (1 tbsp) substitution: 1 tsp of dried parsley flakes
53. Peas substitution: Snow sugar snap peas
54. Pepperoni substitution: salami
55. Potatoes, mashed 1 lb substitution: 1 1/3 cups of instant mashed potatoes, prepared
56. Poultry Seasoning (1 tsp) substitution: 3/4 tsp sage, 1/4 ground thyme
57. Pumpkin Pie Spice (1 tsp) substitution: 1/2 tsp of ground cinnamon, 1/4 tsp of ground ginger, 1/8 tsp of ground allspice and 1/8 tsp of ground nutmeg
58. Raisins substitution: currants, dried cherries, dried cranberries, chopped dates or chopped prunes
59. Rosemary substitution: thyme, tarragon, or savory
60. Sage substitution: poultry seasoning, savory, or marjoram
61. Salami substitution: pepperoni
62. Salt, table (1 tbsp) substitution: 1 1/2 tbsp of kosher salt
63. Savory substitution: thyme, marjoram, or sage
64. Sour Cream (1 cup) substitution: 1 cup of plain whole yogurt and 3 tbsp melted butter or 3/4 cup of buttermilk and 1/4 cup of oil
65. Shortening (1 cup) substitution: 1 cup minus 2 tbsp lard
66. Sugar, brown (1 cup) substitution: 1 cup of granulated sugar plus 1 tbsp of molasses or dark corn syrup
67. Sugar, brown, dark (1 cup) substitution: 1 cup of granulated sugar plus 2 tbsp of molasses or dark corn syrup
68. Sugar, confectioners' (1 cup) substitution: 1 cup of granulated sugar and 1 tsp of cornstarch finely ground in a blender or food processor
69. Sugar, granulated (1 cup) substitution: 1 cup of light brown sugar (packed) or 2 cups of powdered sugar
70. Tarragon substitution: chervil, dash fennel seed, or dash aniseed
71. Thyme substitution: basil, oregano, marjoram, or savory
72. Tabasco Sauce (4 drops) substitution: 1/8 tsp cayenne pepper
73. Tartar Sauce (1/2 cup) substitution: 6 tbsp of mayonnaise and 2 tbsp of pickle relish
74. Tomatillo substitution: fresh green tomatoes plus a little lemon juice
75. Tomato Juice (1 cup) substitution: 1/2 cup tomato sauce plus 1/2 cup water
76. Tomato Paste (1/2 cup) substitution: 1 cup of tomato sauce cooked uncovered to reduced to 1/2 cup
77. Tomato Sauce (2 cups) substitution: 3/4 cup of tomato paste plus 1 cup of water
78. Tomatoes, chopped (16 oz can) substitution: 3 fresh medium tomatoes, chopped
79. Truffles (1 oz) substitution: 1 oz of shiitake mushrooms
80. Tumeric (1 tsp) substitution: 1 tsp of dry mustard
81. Vegetable Oil substitution: olive oil
82. Vinegar substitution: lemon juice
83. Worcestershire Sauce (1 tsp) substitution: 1 tsp of bottled steak sauce or 1 tbsp of soy sauce, 4 drops of Tabasco sauce, 1/8 tsp of lemon juice, and a dash of sugar
84. Yogurt, plain substitution: sour cream or Buttermilk

Chicken And Rice Recipe

One of my favorite simple meals is Chicken and Rice made all together in one pot. My recipe is pretty flavorful and oh so simple to make. In this dish you have your chicken, your rice and your vegetables. Simply serve with a salad and you will have a wonderful and easy meal.

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Ingredients:

2 tablespoons of olive oil
8 chicken thighs
1 onion, thinly sliced
2 red bell pepper, seeded and chopped
2 garlic cloves, finely chopped
1 teaspoon of smoked paprika
1 teaspoon of chopped fresh thyme
1 teaspoon of dried oregano
1 1/2 cups of long grain rice
3 1/2 cups of chicken stock
2 tablespoons of tomato paste
1/4 teaspoon of a Cajun Seasoning
1/8 teaspoon of freshly ground black pepper
3/4 cup frozen peas

Directions:

Heat 1 tbsp of the oil in a Dutch Oven over medium high heat. Add the chicken thighs and brown them, turning once. This will take about 5 minutes. When the chicken is browned nicely, transfer the chicken to a plate and then set aside.

Pour the remaining 1 tablespoon of oil to the Dutch Oven and reduce the heat to medium. Add the onion and cook about 3 minutes, until the onion has softened. At this point you will want to stir in the red bell peppers and garlic and continue cooking for 5 minutes, until they have soften. Now add the smoked paprika, thyme, and oregano,, and then stir in the rice. Stir for an additional 2 minutes.

Now, stir in the chicken stock, and tomato paste, making certain to scrape off any of the stuck chicken at the bottom of the pot. This will add a lot of flavor to your dish. Season with the pepper and Cajun seasoning. I use Cajun seasoning instead if salt.

Bring the rice to a boil and then reduce the heat to low and bring it to a simmer. At this point you will want to add in the peas, give it a quick stir and then return the chicken thighs to the Dutch Oven and cover the pot. Then let it simmer on the stove for about 35 minutes until the rice is tender and has completely absorbed the liquid. Serve while still hot.

A Delectable Red Velvet Cake Recipe

Below is my recipe for a delicious tasting red velvet cake with a sinfully creamy cream cheese frosting. This cake will not only be a treat for your taste buds but it is also visually stimulating by the contrast of the red cake with the white cream cheese frosting.   This is a perfect cake to serve to guests when you want to impress.

Ingredients For Cake:

3 cups of all purpose flour
1 teaspoon of baking soda
1/2 teaspoon of salt
3 tablespoon of cocoa
1 1/2 sticks of unsalted butter, softened
1/3 cup of vegetable oil
2 cups of sugar
1 teaspoon of vanilla extract
4 eggs
1 1/2 teaspoons of red wine vinegar
1 tablespoon of red food coloring
1 cup of buttermilk

Ingredients for Cream Cheese frosting: 

1 cup of butter
2 (8-ounce) packages of cream cheese
4 cups of confectioners' sugar, sifted
1/2 tablespoon of lemon juice
1/2 teaspoon of almond extract

Directions:

Before you begin you will want to preheat the oven to 350 degrees F.

Take a mixing bowl and sift in the flour, and then add the baking soda, salt and coco together. Give a quick whisk with a whisk. In another bowl mix together the butter, oil, sugar and vanilla with an electric mixer. Mix until it becomes creamy. You will then want to add the eggs to the mixture. Add one egg at a time into the bowl and beat until well combined. Next add the red wine vinegar and food coloring and continue to mix until all of the ingredients have come together.

You will then want to add in the flour and buttermilk to the mixture. This will create the batter for the cake. You do not want to add all of the flour or all of the milk into the mixture at once. Add about one cup of flour into the mixture and then follow it with about a third of a cup of milk. Repeating back and forth until all of the milk and all of the flour has been added into the mixture and you have a nice batter. According to test kitchen, the reason for alternating the flour and the milk is so that you do not “shock” the air bubbles out of your cake batter by throwing in a lot of flour or by splashing in a lot of milk into the better all at once. By adding those ingredients in a little at a time it keeps the air bubbles in the batter, which you need for a light cake.

Now, pour the batter into three 9-inch cake pans that have been greased and floured. Give them a little tap on the table surface to level out the batter and release a few of the air bubbles. You will want to bake your cake layers at 350 degrees F. for 25 minutes or until a toothpick inserted in the middle of the cake comes out nice and clean.  Do not over bake your cake or your cake will be dry.

Once the cake layers have baked you will now want to place them on a wire rack and let them cool before you remove the cake layers from the pan. I suggest letting them cool for 15 or 20 minutes.  When your cake layers are fully cooled you will want to make your frosting. Before doing so please make certain that the cream cheese and butter have softened to room temperature. You will want to place the butter and cream cheese in a mixing bowl and then mix them together with an electric mixer. Then add the sugar and beat on high until it becomes smooth, fluffy and creamy. Next add the lemon juice and the almond extract and continue mixing until they are incorporated into the mix. Do not over beat the frosting or it will not be as fluffy as you want.

You are now ready to assemble your cake. Place the first layer on a cake stand and then frost the top of that layer. Place the second layer on top of the first and then frost that layer as well. You then want to place the last layer on top and frost the top of that layer as well. Make certain you frost this last layer so that the cake has a nice appearance. You will then want to finish frosting the cake by frosting the sides. Your cake is now done and is ready to serve. enjoy

A Hearty Italian Meat Sauce Recipe:

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Being an Italian American I love most things Italian, especially the food of Italy. Any Italian cook worth their salt needs a good authentic pasta meat sauce. If you do not have one then you need to start looking for another heritage. The following recipe is my own recipe that was created over time.  Its very hearty and I usually serve it over a thin spaghetti pasta.  A nice store bought pasta is Barilla.

Ingredients:

1 lb. of coarsely ground beef chuck,
1/2 pound of mild Italian ground sausage,
1 large onion, coarsely chopped,
3 garlic cloves, finely minced,
2 (15 ounce) cans of diced tomatoes including the liquid,
1 (15 ounce) can of tomato sauce,
1 (6 ounce) can of tomato paste,
1 green bell pepper, seeded and chopped,
5 medium sized mushrooms sliced,
1 (4 ounce) can of sliced black olives,
1/4 cup of a good red wine,
1/4 cup of beef stock,
1 tablespoon of Italian Seasoning,
1 teaspoon of oregano,
1/2 teaspoon of basil,
1/4 teaspoon of ground pepper,
1/2 teaspoon of crushed red pepper flakes,
1 teaspoon of sugar.

Directions:

Place the chuck, sausage, chopped onion and garlic in large skillet or Dutch oven and brown the meat over a medium heat. Once the meat has been browned you will want to add in the tomatoes, tomato sauce, tomato paste, chopped bell peppers, sliced mushrooms, sliced black olives, red wine, beef stock and all of the seasonings with the exception of the sugar.

Bring the sauce to a boil and then reduce the heat to low and allow the sauce to simmer gently for three to four hours. It is best to cook the sauce this long since it allows the flavors to mix together nicely and the sauce thickens to the proper consistency.  You want the sauce to end up somewhat thick so you have a nice and hearty sauce.  If the sauce becomes too thick you can add either some more water or wine, but do not add more then another 1/4 cup of the wine. Towards the end you will want to taste the sauce and play with the seasonings to get the taste that you like.   Just remember to add a little at a time and then to taste your sauce since you can always add more seasonings but you can not remove them.   You will also want to add in the sugar at this time. The sugar is added to reduce the acidity of the tomatoes, not to sweeten the sauce.

When the sauce it close to being done you will want to place your spaghetti pasta in a large pot and then cook your pasta as per the directions on the box.  When the pasta is done, drain the pasta into a colander, but do not rinse the pasta. You do not rinse off the pasta since this will rinse off the starch and if you do this then your sauce will not stick to the pasta.  If you want, you can add some butter to the pasta.

Your next and last step is my favorite step.  Now you get to sit down and serve your spaghetti dinner to your guests and enjoy their reactions.  I suggest serving a nice red wine, possibly a Merlot with your dinner.  This should be the same wine that you put in your sauce.