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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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