|
|
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
|