Food Substitutions From the barefoot
foodie
Substitutions are seperated by the (=) sign in most
cases
Q
Quail = Cornish game hen = squab
Quince = golden delicious apples = Bartlett pears
Quinoa = couscous = millet See Rice
R
Rabbit = chicken pieces
Radicchio See Lettuce
Raisins, 1 cup = 1 cup currants = 1 cup soft prunes or dates, finely chopped Note: If
less than 1/4 cup, can be omitted from recipe.
Raisins 1 lb. = 2 3/4 cups
Rapini See Greens
Raspberries = blackberries = boysenberries
Red Beans = pinto beans = pink beans = kidney beans (these are
larger)
Red Cabbage = green cabbage
Red Onion = Bermuda onion
= Maui onion = Vidalia onion See Onions, Sweet
Red Pepper, ground = cayenne pepper = chili powder = hot pepper sauce = bottled hot sauce
= hot red pepper flakes
Red Pepper Flakes, Hot = chopped, dried red pepper pods = red pepper (use
less)
Red Pepper Oil See Chile (or Chili) Oil
Red Pepper Sauce, Hot See Hot Pepper Sauce
Red Peppers, Sweet = green pepper = yellow pepper Note: This is for bell peppers, not
Chile or chili peppers.
Rice 1 cup uncooked = 3 cups cooked 1 lb. = 2 to 2 1/2 cups
uncooked
Rice The following grains may he served instead of rice - or rice can be
substituted for them
= barley = bulgur = couscous = millet = quinoa
Rice, "risotto" or arborio = short-grain white rice = short-grain brown rice
Seasoned Rice Vinegar 3 tablespoons white wine vinegar 1 tablespoon sugar 1/2 teaspoon salt
Combine. Yields 1/4 cup.
Rice Wine See Sake
Rocket See Arugula
Romaine See Lettuce
Rosemary = marjoram = oregano
Rum = brandy = cognac
S
Safflower or Azafran = saffron (use only a tiny bit)
Saffron, 1/8 teaspoon = 1 teaspoon dried yellow marigold petals = 1 teaspoon azafran or
safflower = 1/2 - 1 teaspoon achiote seeds = 1/2 - 1 teaspoon turmeric (for color)
Sage = rosemary = oregano
Sake = very dry sherry or vermouth = jui or Chinese rice
wine
Salami = pepperoni
Salsa 4 tomatoes, fresh or canned, chopped 1/2 cup green or red onions,
chopped 1/4 cup cilantro, chopped 2 cloves garlic, minced 1 teaspoon salt 1 small jalapeno pepper, seeded and
chopped 2 tablespoons lime juice or red wine vinegar 1 teaspoon olive oil Combine all ingredients. Makes 1
1/2 to 2 cups.
Salt, as a flavor enhancer = black pepper = garlic = onion powder = mustard powder = paprika =
red pepper = lemon juice = vinegar = wine (not cooking wines)
Salt, Kosher = table salt (use less)
Salt, Seasoned 1 cup salt 2 1/2 teaspoons paprika 2 teaspoons dry mustard 1 1/2
teaspoons oregano 1 teaspoon garlic powder 1 teaspoon onion powder or:
1/2 cup salt 1 teaspoon paprika 1 teaspoon dry mustard 1 teaspoon
garlic powder 1/2 teaspoon onion powder Combine.
Sapote = mango with vanilla or vanilla custard = a mixture of peaches, lemon, and vanilla
custard
Seltzer See Club Soda
Sardines, processed = small herring = small mackerel
Sassafras = gumbo file
Sausage = pepperoni = ground pork with sage, marjoram, garlic, and onions to
taste
Savory = thyme (Optional: add sage)
Scallions = green onions = shallots = leeks = onions (use
less)
Scallops = shark
Semolina = farina or similar breakfast cereal = cream of
wheat
Sesame Seed = finely chopped almonds
Shallots = green onions = leeks = onions (use less) = scallions (use
more)
Sherry = Madeira = port
Shiitake Mushrooms = porcini mushrooms (cepe or boletus) = meat, especially steak or
veal
Shortening See Butter or Margarine
Shortening, in baking, 1 cup = 1 cup butter = 1 cup margarine
Shrimp = prawns
Snow Peas = sugar snap peas
Sorrel = spinach (add lemon) See Lettuce
Sour Cream, 1 cup = 1 tablespoon white vinegar plus enough milk to make 1 cup; let stand
5 minutes before using = 1 tablespoon lemon juice plus enough evaporated milk to make 1 cup = 1 cup plain
yogurt, especially in dips and cold soups = cottage cheese, mixed with yogurt, if desired, and 2 tablespoons
milk and 1 tablespoon lemon juice; blend well = 6 ounces cream cheese plus 3 tablespoons milk = 1/3 cup
melted butter plus 3/4 cup sour milk, for baking
Sour Milk, 1 cup = 1 1/2 tablespoons lemon juice or vinegar plus enough milk to make 1
cup Note: With pasteurized milk, this is the only way to make sour milk. Pasteurized milk will spoil, but it
will not go sour like raw milk.
Soursops = guavas and peaches = melons and peaches
Soy Sauce 3 tablespoons Worcestershire sauce 1 tablespoon water Combine. Yields
1/4 cup. Note: Light and dark soy sauce can be substituted for each other
Indonesian-style Soy Sauce 1/2 cup soy sauce 1/4 cup dark brown sugar 3 tablespoons dark coin
syrup 1 tablespoon molasses Combine. Makes 3/4 cup.
Spaghetti 1 lb. = 6 1/2 cups cooked
Spaghetti See Pasta
Spinach 1 lb. fresh = 2 cups cooked
Spinach See Greens
Split Peas = mung beans, in salads = lentils, in soups or stews
Sprouts The following sprouts are interchangeable:
= alfalfa = bean = buckwheat = sunflower Note: Radish sprouts are
spicy.
Squab = Cornish game hen = chicken halves = grouse = pigeon =
quail
Squash See Summer Squash, Winter Squash, and individual
varieties
Star Anise or Anise Seed = fennel seed
Starfruit or Carambola = watermelon with lemon juice
Stock, Chicken, Beef, Veal, Fish = bouillon = consomme Note: Stock in a sauce may be replaced by wine
for up to 1/3 of stock required.
Sugar Granulated white, 1 lb. = 2 cups Powdered or confectioners, 1 lb. = 3 1/2 to 4 cups
Firmly packed brown, 1 lb. = 21/:4 cups
Sugar, Brown, in baking,1/2 cup = 1/2 cup white sugar plus 2 tablespoons molasses. Note: To replace a
combination of brown sugar and milk, use honey or molasses with powdered milk.
Sugar, Granulated White, in baking, 1 cup = 1 cup superfine sugar = 1 cup turbinado sugar = 1 cup firmly packed
brown sugar = 2 cups powdered sugar, sifted = 3/4 cup honey or 1 1/4 cups molasses and reduce other liquid in
recipe by 1/4 cup; or add 1/4 cup flour if no other liquid is called for = 1 cup corn syrup, but never
replace more than half the amount of sugar this way; always reduce the other liquid in the recipe by 1/4 cup
for each 2 cups sugar substituted this way Notes: Sugar generally may be reduced by a quarter of the amount.
Sugar can be reduced by 1/2 cup if liquid is reduced by 1/4 cup. A few tablespoons of granulated sugar may be
replaced by maple sugar. Sugar substitutions tend to make baked goods heavier. Write to manufacturers of
artificial sweeteners for recipes using those products.
Sugar, Superfine = granulated sugar Note: Granulated sugar may take longer to
dissolve.
Sugar Snap Peas = snow peas
Sumac = lemongrass = lemon
Summer Savory = thyme (Optional. add sage)
Summer Squash or Pattypan Squash = yellow crookneck squash = yellow straightneck squash
zucchini
Sunchokes See Jerusalem Artichokes
Sunflower Sprouts = watercress See Sprouts
Sweet Potatoes = yams
Swiss Chard See Greens
T
Tahini = ground sesame seeds
Tamarind = dried apricots and dates = chopped prunes and lemon
juice
Tamarind, pods = lemon juice
Tarragon = anise (use less) = Mexican mint marigold = chervil (use more) =
parsley (use more)
Tartar Sauce 2 tablespoons pickle relish or pickles, chopped 6 tablespoons
mayonnaise 1 tablespoon onion, chopped (optional) 1 tablespoon hard-boiled egg, chopped (optional) a few
drops lemon juice (optional) Combine. Makes 1/2 cup.
Tea 1 lb. leaves = 100 servings
Teriyaki Sauce 5 tablespoons soy sauce 3 tablespoons seasoned rice
vinegar
1 teaspoon ginger, powdered or fresh, minced Combine. Yields 1/2 cup.
Thousand Island Dressing 1 cup mayonnaise 1/2 cup chili sauce 1/4 cup ketchup 1 tablespoon
pickle relish Combine ingredients. Makes 13/4 cups.
Thyme = marjoram = oregano = savory = bay leaf
Tomatillos = fresh green tomatoes plus lemon juice = pickled green
tomatoes
Tomatoes 1 lb. = 2 to 3 medium 1 lb. = 1 8-ounce can 1 lb. = 1 cup
chopped
Tomatoes, canned, 1 cup = 1 1/3 cups chopped fresh tomatoes, simmered
Tomatoes, cooked, seasoned, 1 lb. = 8 ounces tomato sauce, for cooking
Tomato Juice, 1 cup = 2 or 3 fresh, ripe tomatoes, peeled, seeded, and blended in blender
or food processor (add salt and lemon juice to taste) = 1/2 cup tomato sauce plus 1/2 cup
water
Tomato Paste, 1 tablespoon = 1 tablespoon ketchup = 1/2 cup tomato sauce (and reduce some other
liquid from recipe)
Tomato Puree, 1 cup = 1 cup tomato sauce = 1/2 cup tomato paste plus 1/2 cup
water
Tomato Sauce, 2 cups = 3/4 cup tomato paste plus 1 cup water = 2 cups tomato puree
Tortillas = pity bread, split
Triticale, flaked = rolled oats
Triticale Berries = wheat berries
Truffles, fresh = canned truffles or canned truffle peels; add canning liquid Note:
The above substitution is nowhere near the fresh. Truffles are in season in the fall.
Turmeric = mustard powder (Optional. add saffron)
Tuna, canned = albacore = cooked, boned chicken
Turnips, for cooking = kohlrabi = rutabaga
Turnips, raw = jicama = radish
Turnip Greens See Greens
Twentieth Century Pears See Asian Pears
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