The Great SUBSTITUTION Guide � A to Z
When a recipe calls for an ingredient you don�t have or your grocer doesn�t carry, you don�t always know what you can use instead. Here�s a list of substitutions from A to Z � it could just be the handiest kitchen info you�ll ever use! A ALLSPICE: Use equal amount ground cloves. ABBORIO RICE: Used mainly in preparing risotto; replace with another short- or medium rice. ARUGULA: Use equal amount watercress.
B BACON: Use equal amount ham. BAKING POWDER: For 1 teaspoon baking powder, use 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar. BROWN SUGAR: For 1 cup brown sugar, use 1 cup granulated white sugar plus 2 teaspoons molasses.
C CANDIED FRUIT: Use equal amount dried fruit. For 1 cup candied peel, use 1 teaspoon grated fresh citrus peel plus 1 cup golden raisins. CHIVES: Use equal amount green onion tops. CHORIZO SAUSAGE: Use equal amount spicy kielbasa. CR�ME FRAICHE: Combine 1 cup heavy cream with 3 tablespoons buttermilk; cover and let stand at room temperature 12 hours. (If using ultra-pasteurized cream, let stand 24 hours.) Refrigerate up to 1 week. CUMIN: There is no real equivalent; in Southwestern and Mexican dishes, use equal amount chili powder. CURRANTS: Use equal amount chopped raisins.
D DAIKON RADISH: Use equal amount red radish. DIJON MUSTARD: For 1 tablespoon Dijon mustard, use 1 tablespoon dry mustard mixed with 1 teaspoon water, 1 teaspoon white wine vinegar, 1 tablespoon mayonnaise and a pinch of sugar. DRIED BEANS: For 3/4 cup dried beans use 1 (16 ounce) can of beans, drained and rinsed.
E ESCAROLE: Use equal amount chicory, kale or spinach. EVAPORATED MILK: Use equal amount regular milk or cream.
F FENNEL (ANISE): Use 2 cups chopped celery plus 1 teaspoon Sambuca or anisette liqueur. FLOUNDER: Use another flat fish such as sole, or a white fish such as cod or halibut. FLOUR: For 1 cup cake flour, use 1 cup all-purpose minus 2 tablespoons. For thickening: Replace 1 tablespoon flour with 1 1/2 teaspoons cornstarch or 2 teaspoons quick-cooking tapioca.
G GALANGAL: A member of the ginger family used frequently in Thai cooking; use equal amount fresh ginger. GARLIC: For 1 medium garlic clove, use 1/2 teaspoon minced fresh garlic or 1/8 teaspoon garlic powder. GINGER: There is no real equivalent; for 1 tablespoon fresh ginger, use 1 teaspoon dried.
H HEARTS OF PALM: Use cooked white or green asparagus. HERBS: For 1 tablespoon fresh herbs, use 1/2 to 1 teaspoon of the dried herb plus 1 tablespoon chopped fresh parsley. I ITALIAN SEASONING: Combine 1 teaspoon basil, 1 tablespoon fresh or dried parsley and 1/2 teaspoon oregano. J JALAPENO CHILE: For 1 fresh chile, use another variety, such as serrano, or 1/8 teaspoon crushed red pepper. JICAMA: Use equal amount peeled, seeded cucumber. K KALE: Use equal amount collard or mustard greens. KASHA: Use equal amount bulgur or cracked wheat. KOHLRABI: Use a small turnip. L LADYFINGERS: Use equal amount sponge cake or pound cake. LEEKS: Use equal amount onions. LEMONGRASS: Use equal amount fresh lemon peel. LIGHT CREAM: Use equal amount half-and-half cream. M MACE: Use equal amount nutmeg. MANGO: Use equal amount peach. MARSALA WINE: Use equal amount Madeira wine. MASCARPONE CHEESE: For 1 pound, use 12 ounces cream cheese mixed with 1/2 cup sour cream. MAYONNAISE: In salad dressing or dips, use equal amount sour cream or yogurt. N NAAN: A bread served with Indian food; use warmed pita bread brushed with melted butter. NEUFCHATEL CHEESE: Use equal amount cream cheese. NOODLES: For Chinese egg noodles, use equal amount fresh or dried angel-hair pasta or vermicelli. O OLIVE OIL: Use equal amount vegetable oil. (Calorie for calorie all oils are the same.) ONION: For 1 small onion, use 1/3 cup chopped fresh onion or 1 tablespoon minced dried onion or 1 teaspoon onion powder. ORZO: Use equal amount small-shape pasta such as ditalini or tubettini. P PANCETTA: Italian salt-cured bacon; use amount bacon. PHYLLO PASTRY: Use strudel leaves. PORCINI MUSHROOMS: For fresh porcini, use equal amount domestic fresh mushrooms plus 1/2 ounce dried porcini. POTATOES: For new potatoes, use large potatoes cut into 1-inch pieces. PROSCIUTTO HAM: Use equal amount very thinly slice Black Forest or Westphalian ham. Q QUAIL: For 1 quail, use half a Cornish hen. QUINCE: Use equal amount pears or apples, but cook only until fruit is tender. QUINOA: Use equal amount couscous. R RABBIT: Use equal amount chicken. RADICCHIO: Use equal amount red cabbage. RICOTTA: Use equal amount cottage cheese pureed in blender RUTABAGA: Use equal amount turnips or butternut squash. S SAFFRON: Use a pinch of turmeric. SCALLOPS: Use monkfish or skate. SHALLOTS: Use equal amount chopped sweet onions. SORREL: For 1 pound or sorrel, use 1 pound spinach and 1 to 2 teaspoons lemon juice. SWEET POTATO: Use equal amount butternut squash. T TAHINI: Use equal amount peanut butter. THAI FISH SAUCE: Use equal amount anchovy paste. TOMATOES: For 1 pound fresh tomatoes, use 2 cups drained canned tomatoes. U UNSWEETENED CHOCOLATE: For 1 ounce unsweetened chocolate, use 3 tablespoons unsweetened cocoa plus 1 tablespoon vegetable shortening. V VANILLA BEAN: For half a vanilla bean, use 1 tablespoon vanilla extract. VEAL CUTLETS: Use turkey, chicken or pork cutlets. VERMOUTH: Use equal amount dry white wine. VINEGAR: Use equal amount lemon juice. W WALNUTS: Use equal amount pecans. WASABE: Japanese horseradish: use equal amount horseradish. WINE: Use equal amount broth or orange juice, depending on recipe. WONTON: Use meat-filled ravioli or tortellini. X XERES VINEGAR: Another name for sherry vinegar; use equal amount red wine vinegar. Y YAM: Use equal amount butternut squash. YOGURT: Use equal amount buttermilk or sour cream. Z ZITI: Use another tubular pasta such as penne. ZUCCHINI: Use equal amount eggplant. ZWIEBACK: Crumbs often used as a crust for cheesecake; use equal amount plain graham crackers.
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