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Food Substitutions From the barefoot
foodie Substitutions are seperated by the (=) sign in most casesA Acorn Squash = butternut squash = pumpkin Agar-Agar = gelatin Alfalfa Sprouts = watercress See Sprouts Allspice = 1/4 teaspoon cinnamon and 1/2 teaspoon ground cloves = 1/4 teaspoon nutmeg, in baking = black pepper, in cooking Almonds = 1 lb. shelled = 1 to 1 1/2 cups = 1 lb. in shells = 3 1/2 cups Angel Hair Pasta See Pasta Angostura Bitters = cinnamon, cloves, mace, nutmeg, orange and/or lemon peel, prunes, and rum (a secret formula) Anise = fennel = dill = cumin Anise Seed Or Star Anise = fennel seed = caraway seed (use more) = chervil (use a lot more) Apples, chopped, 1 cup = 1 cup firm pears, chopped, plus 1 tablespoon lemon juice Apples 1 lb. = 2 large apples 1 lb. = 2 1/2 to 3 cups, sliced Apples, sweet/mild = golden delicious = New Zealand Fuji = red delicious = Rome = russet Apples, tart = Granny Smith = Gravenstein Apples, tart/sweet = Jonathan = McIntosh = New Zealand Braeburn = pippin = Winesap Arrowroot = flour, up to a few tablespoons, for thickening See Flour Artichoke Hearts = chayote, cooked and seasoned = Jerusalem artichoke, also known as sunchoke = kohlrabi, cooked Arugula or Rocket = Belgian endive = endive = escarole = dandelion greens Asian Pears = pears Azafran or Safflower = saffron (use only a tiny bit)
B Bacon = smoked ham, in cooking Baking Powder, 1 teaspoon double-acting = 1/2 teaspoon cream of tartar plus 1/4 teaspoon baking soda. = 1/4 teaspoon baking soda plus 1/2 cup sour milk or cream or buttermilk; reduce some other liquid from recipe = 1/4 teaspoon baking soda plus 2 more eggs if recipe calls for sweet milk; reduce some other liquid from recipe = 4 teaspoons quick-cooking tapioca Baking Powder, 1 teaspoon single-acting = 3/4 teaspoon double-acting baking powder Bananas 1 lb. = 3 to > 4 whole 1 lb. = 2 c«ps, mashed Barbecue Sauce 1/2 cup vinegar 1 cup ketchup 1/2 cup onion, chopped 1/2 teaspoon cayenne pepper 1/2 cup brown sugar 2 teaspoons dry mustard 2 tablespoons Worcestershire sauce 1/2 cup vegetable oil 1/2 teaspoon salt (optional) 2 tablespoons liquid smoke (optional) Combine ingredients. Simmer for 30 minutes, if desired. Yields 21/3 cups. Basil, dried = tarragon = summer savory Basmati Rice = long-grain white rice Bay Leaf = thyme Beans, dried 1 lb. = 1 1/2 to 2 cups 1 lb = 5 to 6 cups cooked 1 cup = 2 to 21/2 cups canned Bean Sprouts = celery See Sprouts Beef, ground = ground turkey = ground pork = ground veal = ground lamb Note: Combinations of beef and these substitutes can also be used in most recipes. Beet Greens See Greens Belgian Endive = fennel See Lettuce Bermuda Onions See Onions Blackberries = boysenberries = loganberries = raspberries Black Pepper = allspice in cooking, especially if salt is used in dish Black Peppercorns = white peppercorns Note: Peppercorns vary in strength. Blueberries = huckleberries = elderberries Bok Choy or Chinese Cabbage = Napa cabbage = Savoy cabbage = green cabbage Borage = cucumber, especially in dishes with yogurt Bouquet Garni 3 sprigs parsley, 1 sprig thyme, 1 bay leaf. (Optional: basil, celery leaf, fennel, marjoram, tarragon, and other similar aromatic herbs) Bourbon = whiskey Boysenberries = blackberries = raspberries Brandy = cognac = rum Bread 1 lb. = 10 to 14 slices 1 slice = 1/2 cup soft bread crumbs 1 slice = 1/4 to 1/3 cup dry bread crumbs Bread crumbs, dry, 1/4 cup = 1/4 cup cracker crumbs = 1/2 slice bread, cubed, toasted, and crumbled = 1/4 cup rolled oats = 1/3 cup soft bread crumbs = 1/4 cup matzoh meal = 1/4 cup flour = 1/4 cup crushed corn flakes Broccoli rabe or Italian turnip See Greens Broth, Beef, 1 cup = 1 bouillon cube plus 1 cup water = 1 cup beef stock = 1 cup beef consomme Broth, Chicken, 1 cup = 1 bouillon cube plus 1 cup water = 1 cup chicken stock Bulgur = cracked wheat = buckwheat or kasha = brown rice = couscous = millet = quinoa Butter, for frying = oil = bacon grease (this will flavor food, too) Butter, in baking = margarine = shortening Note: Oil is generally not interchangeable with butter in baking. Butter, 1 cup = 1 cup margarine = 7/8 cup vegetable shortening = 7/8 cup lard = 7/8 cup cottonseed oil = 7/8 cup nut oil = 7/8 cup corn oil = 2/3 cup chicken fat (not for baking or sweets) = 7/8 cup solid shortening Note: For softened butter, or to stretch butter, blend 1/2 cup corn oil or safflower oil into 1 lb. butter; refrigerate. Butter 1 lb. = 4 sticks 1 lb. = 2 cups 1 cup = 2 sticks 1 stick = 1/2 cup 2 tablespoons = 1/4 stick 2 tablespoons = 1 ounce 4 tablespoons = 1/2 stick 4 tablespoons = 2 ounces 8 tablespoons = 1 stick 8 tablespoons = 4 ounces 16 tablespoons = 2 sticks 16 tablespoons = 8 ounces Buttermilk = 1 cup milk plus 1 3/4 tablespoons cream of tartar = sour cream Butternut Squash = acorn squash = pumpkin = buttercup squash
C Cabbage See Chinese Cabbage, Green Cabbage, Red Cabbage, Savoy Cabbage Cabbage 1 lb. = 4 cups shredded raw 1 lb. = 2 cups cooked Cactus or Nopal = green pepper = okra Cactus Pear = kiwi = watermelon Capers = pickled, green nasturtium seeds = chopped green olives Capon = large roasting chicken Caraway Seed = fennel seed = cumin seed Cardamom = cinnamon = mace Carrots = parsnips Carrots 1 lb. = 3 cups shredded or sliced raw Cauliflower = kohlrabi Cayenne Pepper = hot red pepper = ground chili powder Celery = green pepper = jicama = bean sprouts = Belgian endive = fennel Celery 1 stalk = 1/3 cup diced Celery Root or Celeriac = kohlrabi = turnip Celery Seed = dill seed Cepe (Porcini or Boletus) Mushrooms = Shiitake mushrooms See Mushrooms Chanterelle Mushrooms = pied de mouton or hedgehog mushrooms See Mushrooms Chard See Greens Chayote Squash or Nirliton Or Christophine Squash = green peppers, when cooked and stuffed = large zucchini, cooked Cheese 4 ounces = 1 cup shredded Cheese Within eacb group, these cbeeses can be substituted for eacb otber. = fontina = Havarti = Monterey Jack = muenster = Port-Salut = American = cheddar = colby = longhorn = Edam = Gouda = Emmenthaler = Gruyere = Jarlsberg = radette = Swiss = mozzarella [not buffalo mozzarella] (for cooking) = provolone = bleu (blue) cheese = Roquefort = Brie = Camenbert = Gorgonzola = Stilton = Parmesan = pecorino = Romano = buffalo milk mozzarella = mozzarella (not for cooking) = hevre or goat (white) = feta = cottage cheese = cream cheese = farmer cheese = hoop cheese = mascarpone = ricotta = yogurt (especially in dips) Cherimoya = a mixture of pears, pineapple, and banana with lemon/lime juice Chervil = parsley = tarragon (use less) = anise (use less) = Italian parsley See Lettuce Chicken, pieces = turkey = Cornish game hen = rabbit Chicken Breasts, boneless = turkey breast slices = veal scallops Chile (or Chili) Oil or Red Pepper Oil 3 tablespoons sesame oil 3 to 4 spicy red peppers Heat oil. Fry peppers until they turn dark. Remove peppers and discard. Use the remaining oil. Chile or Chili Peppers, hot = habanero = Fresno = jalapeno = serrano Chile or Chili Peppers, milder = Anaheim or Chile verde = banana peppers or Hungarian wax peppers = pepperoncini = poblano (called ancho when dried) Note: Chili peppers vary greatly in strength from mild to extra-hot, so use care when attempting substitutions. Chili Powder = cayenne pepper (Optional. add cumin, oregano, garlic, and other spices) Chinese Cabbage = cabbage = lettuce Chinese Parsley See Cilantro Chives = green onion tops = onion powder (use small amount) = leeks = shallots (use less) Baking Chocolate 1 square = 1 ounce Chocolate, Baking, unsweetened, l ounce or square = 3 tablespoons unsweetened cocoa plus 1 tablespoon butter or margarine = 3 tablespoons carob powder plus 2 tablespoons water Chocolate, Baking, unsweetened pre-melted, 1 ounce = 3 tablespoons unsweetened cocoa plus 1 tablespoon oil or melted shortening Chocolate, Semi-sweet, G ounces chips, bits, or squares = 9 tablespoons cocoa plus 7 tablespoons sugar plus 3 tablespoons butter or margarine Chocolate, White Note: There is no exact substitute for white chocolate. Chocolate, White, chips = semi-sweet or milk chocolate chips, in cookies or cakes Chocolate Chips 1 12-ounce package = 2 cups Chutney 1 8-ounce jar apricot or peach preserves 1 clove garlic, minced, or 1/2 teaspoon garlic powder 1/2 teaspoon powdered ginger, or 1 tablespoon fresh or candied ginger 1/2 teaspoon salt 1 tablespoon apple cider vinegar 1/2 cup raisins (optional) Combine ingredients. Yields 1 1/2 cups. Cilantro or Coriander Leaf or Chinese Parsley = parsley and lemon juice = Italian parsley (for looks) = orange peel with a little sage = lemon grass with a little mint Cinnamon = allspice (use less) = cardamom Clementines = tangerines = mandarin oranges Cloves, ground = allspice = nutmeg = mace Club Soda = mineral water seltzer Cockles = small clams Cocktail Sauce 2 tablespoons horseradish 1/2 cup ketchup 1 1/2 teaspoons Worcestershire sauce (optional) 2 tablespoons lemon juice (optional) black pepper (optional) bottled hot sauce (to taste; optional) 1/2 cup chili sauce (optional) Combine ingredients. Coconut, grated Note: If less than 1/2 cup, can be omitted from recipe. Coconut Milk, fresh, thick, 1 cup = 4 to 5 tablespoons coconut cream, solidified, dissolved in 1 cup hot water or milk = 1 cup top layer of canned cream of coconut liquid = 1 cup medium cream with 1 teaspoon coconut flavoring Coconut Milk, fresh, thin, 1 cup = 2 tablespoons coconut cream, solidified, dissolved in 1 cup hot water or milk = 1 cup canned cream of coconut liquid = 1 cup whole milk with 1 teaspoon coconut flavoring = 1 cup milk beaten with 3 tablespoons grated coconut Coffee 1/2 cup strong brewed = 1 teaspoon instant in 1/2 cup water 1 lb. ground = 80 tablespoons 1 lb. ground = 30-40 cups (servings) Cognac = brandy Collard Greens See Greens Coriander Leaf See cilantro Coriander Seed, ground = caraway plus cumin = lemon plus sage Corn 6 ears = 2 to 3 cups kernels Corn Flour = flour, up to a few tablespoons, for thickening See Flour Cornish Game Hen = squab = quail Cornmeal = (corn) grits = polenta Cornstarch = flour, up to a few tablespoons, for thickening See Flour Corn syrup, light, 1 cup = 1 1/4 cups sugar plus 1/3 cup liquid, boiled together till syrupy Cottage Cheese 1 lb. = 2 cups Cottage Cheese See Cheese, Cottage Couscous = bulgur (cracked wheat) = quinoa = kasha = millet = orzo = rice Crayfish = small lobster = prawns = langouste (langoustine) Cream, Clotted = heavy cream, whipped to soft peaks = sour cream with a pinch of baking soda = creme fraiche Cream, Heavy, not for whipping, 1 cup = 3/4 cup milk plus 1/4 cup shortening or butter = 2/3 cup evaporated milk Heavy or Whipping Cream 1 cup = 2 cups whipped Cream, light (or Half and Half), 1 cup = 1/2 cup heavy cream plus 1/2 cup milk = 7/8 cup milk plus 3 tablespoons butter or margarine = 1/2 cup evaporated milk plus 1/2 cup milk Cream, Whipped, sweetened, 1 cup = 1 4-ounce package frozen whipped cream topping = 1 envelope whipped topping mix, prepared as directed = 1 mashed banana beaten with 1 stiffly beaten egg white plus 1 teaspoon sugar = 1 cup nonfat dry milk powder whipped with 1 cup ice water and sweetened to taste (this is for low-calorie desserts and drinks; it will not hold firm) = ice-cold evaporated milk, whipped (use immediately) Cream Cheese = cottage cheese blended with cream or cream with a little butter and/or milk to correct consistency Creme Fraiche = sour cream, in recipes = 1/2 sour cream and 1/2 heavy cream Creme Fraiche 1 cup heavy cream 1/2 cup buttermilk or sour milk or yogurt Stir well in glass container. To make firm creme fraiche, let sit in a wane place for 6 hours and then refrigerate. Yields 1 1/2 cups. Cumin = 1/3 anise plus 2/3 caraway = fennel Currants = gooseberries Currants, 1 cup (dried) = 1 cup raisins = 1 cup soft prunes or dates, finely chopped Note: If less than 1/2 cup, can be omitted from recipe. Curry Powder 2 tablespoons ground coriander 1 tablespoon black pepper 2 tablespoons cumin 2 tablespoons red pepper 2 tablespooons turmeric 2 tablespoons ground ginger Optional: allspice, cinnamon, ground fennel, fenugreek, garlic powder, mace Combine. Yields 2/3 cup. D Daikon = jicama = radish
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