Recipe Substitutions

Recipe Substitutions is for those times when you are in the middle of cooking and realize that you "thought" you had some of that "ingredient" at home when you went shopping. But you've already started creating your culinary delight, and you just don't want to have to run back to the store again.

Or maybe you have an allergy to a certain ingredient and you're wondering what you can substitute for it?

I have also included some substitutions to make your recipes healthier. (Less fat, less sugar, more fiber, less calories)

This is a list, of common substitutions that should work for most all recipes. They are sorted by the type of ingredient.

If you recipe calls for:

Allspice 1 teaspoon

You can use this instead:

1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon cloves

Arrowroot starch 1 teaspoon

1 tablespoon flour, OR 1 teaspoon cornstarch

Baking mix (1 cup)

1 cup pancake mix OR 1 cup Easy Biscuit Mixture

Baking powder 1 teaspoon

1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar OR 1/4 teaspoon baking soda plus 1/2 cup buttermilk (decrease liquid in recipe by 1/2 cup)

Baking Soda

There is no substitute for baking soda

Bread crumbs 1 cup

1 cup cracker crumbs OR 1 cup matzo meal OR 1 cup ground oats

Brown sugar 1 cup,

packed 1 cup white sugar plus 1/4 cup molasses and decrease the liquid in recipe by 1/4 cup OR 1 cup white sugar OR 1 1/4 cups confectioners' sugar

Cocoa 1/4 cup

1 (1-ounce) square unsweetened chocolate

Cornstarch (for thickening)

Amount: 1 tablespoon

Substitute: 2 tablespoons flour

TIP: Liquids thickened with cornstarch will be somewhat translucent while flour gives a more opaque appearance. Cornstarch will thicken a liquid almost immediately. A flour-based sauce or gravy must be cooked longer to thicken and will have a floury taste if undercooked. Joy of Cooking cookbook (Scribner, 1997) advises when using flour as a substitution for cornstarch in sauces and gravies, that you simmer it for about 3 minutes AFTER it has thickened to help avoid a raw taste of flour.

Cornstarch-thickened liquids are more likely to thin if overheated or cooked too long. Regardless of whether you use cornstarch or flour, mix it with a little cold water or other cold liquid, about two parts liquid to one part thickener, before adding it to the rest of the liquid . (Note: when you mix flour with fat to make a roux for use as a thickener, you would not dissolve it in liquid first.)

Cream of tartar 1 teaspoon 2 teaspoons lemon juice or vinegar

Flour--Bread Flour 1 cup

If your recipe calls for "Bread Flour specifically" and you don't have any, you can use:

1 cup all-purpose flour plus 1 teaspoon wheat gluten (available at health food stores & some supermarkets)

Flour--Cake 1 cup

If your recipe calls for "Cake Flour specifically" and you don't have any, you can use:

1 cup all-purpose flour minus 2 tablespoons

Flour--Self-Rising 1 cup 7/8 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon of salt

Ginger--dry 1 teaspoon

2 teaspoons chopped fresh ginger

Ginger--fresh 1 teaspoon, minced 1/2 teaspoon ground dried ginger

Mace 1 teaspoon

1 teaspoon nutmeg

White sugar 1 cup

1 cup brown sugar OR

1 1/4 cups confectioners' sugar OR

3/4 cup honey OR

3/4 cup corn syrup

Yeast-active dry 1 (.25-ounce) package

1 cake compressed yeast OR

2 1/2 teaspoons active dry yeast OR

2 1/2 teaspoonsrapid rise yeast

Buttermilk 1 cup

1 cup yogurt OR 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup

Milk--whole 1 cup

1 cup soy milk OR 1 cup rice milk OR

1 cup water or juice OR

1/4 cup dry milk powder plus 1 cup water OR

2/3 cup evaporated milk plus 1/3 cup water

Sweetened condensed milk 1 (14-ounce) can

3/4 cup white sugar mixed with 1/2 cup water and 1 1/8 cups dry powdered milk: Bring to a boil and cook, stirring frequently, until thickened, about 20 minutes

Sour milk 1 cup

1 tablespoon vinegar or

lemon juice mixed with enough milk to make 1 cup: Let stand 5 minutes to thicken

Evaporated milk 1 cup

1 cup light cream Farmer's cheese 8 ounces 8 ounces dry cottage cheese OR

8 ounces creamed cottage cheese, drained

Cream (half and half) 1 cup

7/8 cup milk plus 1 tablespoon butter

Cream (heavy) 1 cup

1 cup evaporated milk OR 3/4 cup milk plus 1/3 cup butter

Cream (light) 1 cup

1 cup evaporated milk OR 3/4 cup milk plus 3 tablespoons butter

Cream (whipped) 1 cup

1 cup frozen whipped topping, thawed

Egg 1 whole

(3 tablespoons or 1.7 oz) 2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water OR

1/4 cup liquid egg substitute OR

1/4 cup silken tofu pureed OR

3 tablespoons mayonnaise OR

half a banana mashed with 1/2 teaspoon baking powder OR

1 tablespoon powdered flax seed soaked in 3 tablespoons water

Sour cream 1 cup

1 cup plain yogurt OR

1 tablespoon lemon juice or

vinegar plus enough cream to make 1 cup OR

3/4 cup buttermilk mixed with 1/3 cup butter

Mayonnaise 1 cup

1 cup sour cream OR

1 cup plain yogurt

Cream cheese 1 cup

1 cup pureed cottage cheese OR 1 cup plain yogurt, strained overnight in a cheesecloth

Cheddar cheese 1 cup shredded 1 cup shredded Colby cheddar OR 1 cup shredded Monterey Jack cheese

Parmesan cheese 1/2 cup

grated 1/2 cup grated Asiago cheese OR

1/2 cup grated Romano cheese

Cottage cheese 1 cup

1 cup farmer's cheese OR 1 cup ricotta cheese

Cracker crumbs 1 cup 1 cup bread crumbs OR 1 cup matzo meal OR 1 cup ground oats

Ricotta 1 cup

1 cup dry cottage cheese OR

1 cup silken tofu

Yogurt 1 cup

1 cup sour cream OR

1 cup buttermilk OR

1 cup sour milk

Broth: beef or chicken 1 cup

1 bouillon cube plus 1 cup boiling water OR 1 tablespoon soy sauce plus enough water to make 1 cup OR 1 cup vegetable broth

Soy sauce 1/2 cup

4 tablespoons Worcestershire sauce mixed with 1 tablespoon water

Vinegar 1 teaspoon

1 teaspoon lemon or lime juice OR

2 teaspoons white wine

Stock--beef or chicken 1 cup

1 cube beef or chicken bouillon dissolved in 1 cup water

Chicken base 1 tablespoon

1 cup canned or homemade chicken broth or stock. Reduce liquid in recipe by 1 cup

Condensed cream of mushroom soup 1 (10.75-ounce) can

1 (10.75-ounce) can condensed cream of celery, cream of chicken, OR golden mushroom soup

Corn syrup 1 cup

1 1/4 cup white sugar plus 1/3 cup water OR 1 cup honey OR 1 cup light treacle syrup

Honey 1 cup

1 1/4 cup white sugar plus 1/3 cup water OR

1 cup corn syrup OR

1 cup light treacle syrup

Lemon juice 1 teaspoon

1/2 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lime juice

Orange juice 1 tablespoon

1 tablespoon other citrus juice

Lime juice 1 teaspoon

1 teaspoon vinegar OR

1 teaspoon white wine OR

1 teaspoon lemon juice

Hot pepper sauce 1 teaspoon

3/4 teaspoon cayenne pepper plus 1 teaspoon vinegar

Ketchup 1 cup

1 cup tomato sauce plus 1 teaspoon vinegar plus 1 tablespoon sugar

Molasses 1 cup

Mix 3/4 cup brown sugar and 1 teaspoon cream of tartar

Mustard--prepared 1 tablespoon

Mix together 1 tablespoon dried mustard, 1 teaspoon water, 1 teaspoon vinegar and 1 teaspoon sugar

Crème fraiche 1 cup

Combine 1 cup of heavy cream and 1 tablespoon of plain yogurt. Let stand for 6 hours at room temperature

What would you like to share

Margarine 1 cup

1 cup shortening plus 1/2 teaspoon salt OR

1 cup butter OR

7/8 cup vegetable oil plus 1/2 teaspoon salt OR

7/8 cup lard plus 1/2 teaspoon salt

Vegetable oil--for baking 1 cup

1 cup applesauce OR

1 cup fruit puree

Vegetable oil--for frying 1 cup

1 cup lard OR

1 cup vegetable shortening

Fats for baking 1 cup

1 cup applesauce OR

1 cup fruit puree

Lard 1 cup

1 cup shortening OR

7/8 cup vegetable oil OR

1 cup butter

Saffron 1/4 teaspoon

1/4 teaspoon turmeric

Butter (salted) 1 cup 1 cup margarine OR 1 cup shortening plus 1/2 teaspoon salt OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt

Butter (unsalted) 1 cup

1 cup shortening OR 7/8 cup vegetable oil OR 7/8 cup lard

Amaretto- Almond extract.

Beer or ale-For light beers, substitute chicken broth, ginger ale or white grape juice. For heavier beers, use a stronger beef, chicken or mushroom broth or stock. Non-alcoholic beers may also be substituted.

Brandy Scotch or bourbon. If a particular flavor is specified, use the corresponding fruit juice, such as apple, apricot, cherry, peach, raspberry etc. or grape juice. Corresponding flavored extracts can be used for small amounts.

Calvados (Apple brandy)- Apple juice concentrate or juice.

Chambord Black raspberry liqueur - Raspberry juice, syrup or extract.

Champagne (Sparkling white wine) - Sparkling white grape juice, ginger ale, white wine.

Claret Light red wine or Bordeaux. Non-alcoholic wine, diluted currant or grape juice, cherry cider syrup.

Cognac Aged, (double-distilled wine or fermented fruit juice. Cognac is considered the finest brandy.) - Other less expensive brandies may be substituted, Scotch or whiskey, or use peach, apricot or pear juice.

Cointreau French, (orange-flavored liqueur.)- Orange juice concentrate or regular orange juice that has been reduced to a thicker consistency.

Curacao Liqueur made from bitter Seville oranges.- Orange juice frozen concentrate or reduced fresh orange juice.

Creme de menthe (sweetened mint liqueur.) - Mix spearmint extract or oil with a little water or grapefruit juice. Use a drop of food coloring if you need the green color.

Framboise French raspberry liqueur. Raspberry juice or syrup.

Frangelico Italian hazelnut liqueur. Hazelnut or almond extract.

Galliano Golden Italian anise liqueur. Licorice extract.

Grand Marnier French liqueur, (orange-flavored.) - Orange juice frozen concentrate or reduced fresh orange juice.

Grappa Italian grape brandy. Grape juice or reduced red wine.

Grenadine Pomegranate syrup, Pomegranate syrup or juice.

Hard Cider Fermented, - Apple cider or juice.

Kahlua Strong coffee or espresso with a touch of cocoa powder.

Red Burgundy Dry French wine. Non-alcoholic wine, red wine vinegar, grape juice.

Red wine Sweet or dry wine. Non-alcoholic wine, beef or chicken broth or stock, diluted red wine vinegar, red grape juice diluted with red wine vinegar or rice vinegar, tomato juice, liquid from canned mushrooms, plain water.

Rum - For light rum, use pineapple juice flavored with almond extract. For dark rum, use molasses thinned with pineapple juice and flavored with almond extract. Or use rum extract flavoring.

Sake Fermented rice drink.- Rice vinegar.

Schnapps Flavored, colorless liquor. Use corresponding flavored extract such as peppermint, peach, etc.

Sherry - Orange or pineapple juice.

Southern Comfort (Bourbon mixed with peach liqueur.) - Peach nectar mixed with a little cider vinegar.

Tequila Liquor (made of the agave plant.)Cactus nectar or juice.

Triple Sec (Orang-flavored liqueur.) Orange juice frozen concentrate or reduced fresh orange juice.

Vermouth (Wine-based drink infused with herbs, sweet or dry.)-For sweet, use non-alcoholic sweet wine, apple or grape juice or balsamic vinegar. For dry, use non-alcoholic white wine, white grape juice or white wine vinegar.

Whiskey (whisky) Bourbon, Scotch and whiskey may be used interchangably. Small amounts may be eliminated. Large amounts cannot be effectively substituted.

White Burgundy (Dry French wine.) Non-alcoholic wine, white grape juice diluted with white wine vinegar.

White wine - Non-alcoholic wine, chicken broth or stock, diluted white wine vinegar or cider vinegar, white grape juice diluted with white wine vinegar, ginger ale, canned mushroom liquid, water. For marinades, substitute 1/4 cup vinegar plus 1 Tbsp sugar plus 1/4 cup water.

Orange zest 1 tablespoon

1/2 teaspoon orange extract OR

1 teaspoon lemon juice

Lime zest 1 teaspoon

1 teaspoon lemon zest

Macadamia nuts 1 cup

1 cup almonds OR

1 cup hazelnuts

Chocolate(semisweet) 1 ounce

1 (1-ounce) square of unsweetened chocolate plus 4 teaspoons sugar OR 1 ounce semisweet chocolate chips plus 1 teaspoon shortening

Chocolate (unsweetened) 1 ounce 3 tablespoons unsweetened cocoa plus 1 tablespoon shortening or vegetable oil

Parsley 1 tablespoon chopped fresh

1 tablespoon chopped fresh chervil OR

1 teaspoon dried parsley

Pepperoni 1 ounce

1 ounce salami

Raisin 1 cup

1 cup dried currants OR 1 cup dried cranberries OR 1 cup chopped pitted prunes

Rice--white 1 cup, cooked

1 cup cooked barley OR

1 cup cooked bulgur OR

1 cup cooked brown or wild rice

Chervil 1 tablespoon

chopped fresh 1 tablespoon chopped fresh parsley

Garlic 1 clove

1/8 teaspoon garlic powder OR

1/2 teaspoon granulated garlic OR

1/2 teaspoon garlic salt--reduce salt in recipe

Gelatin 1 tablespoon, granulated 2 teaspoons agar agar

Green onion 1/2 cup

chopped 1/2 cup chopped onion, OR

1/2 cup chopped leek OR

1/2 cup chopped shallots

Hazelnuts 1 cup whole

1 cup macadamia nuts OR

1 cup almonds

Mint--fresh 1/4 cup chopped

1 tablespoon dried mint leaves

Herbs--fresh 1 tablespoon

chopped fresh 1 teaspoon (chopped or whole leaf) dried herbs

Onion 1 cup

chopped 1 cup chopped green onions OR

1 cup chopped shallots OR

1 cup chopped leeks OR

1/4 cup dried minced onion OR

1/4 cup onion powder

Lemon zest 1 teaspoon

1/2 teaspoon lemon extract OR 2 tablespoons lemon juice

Lemon grass 2 fresh stalks

1 tablespoon lemon zest

Herring 8 ounces

8 ounces of sardines

Salami 1 ounce

1 ounce pepperoni

Semisweet chocolate chips 1 cup

1 cup chocolate candies OR

1 cup peanut butter or

other flavored chips OR

1 cup chopped nuts OR

1 cup chopped dried fruit

Shallots, chopped 1/2 cup

1/2 cup chopped onion, OR

1/2 cup chopped leek OR

1/2 cup chopped green onion

Instead of this: Try using this:

Instead of Shortening, butter, margarine, or solid fat.

Use ¼ less liquid oil or solid fat called for in the recipe. If recipe calls for 1 cup use ¾ cup. If recipe uses ¼ cup shortening, use 3 Tablespoons oil. Use equal amounts of oil for melted shortening, margarine or butter.

Instead of Shortening, butter, or oil in baking

Use applesauce or prune puree for half of the butter, shortening or oil. May need to reduce baking time by 25%.

Instead of whole milk, half and half or evaporated milk

Use skim milk, 1% milk, evaporated skim milk, fat-free half and half , or plain soymilk with calcium.

Instead of Butter, shortening, margarine, or oil to prevent sticking.

When frying foods USE cooking spray, water, broth or nonstick pans.

Instead of Full-fat cream cheese

Use low-fat or nonfat cream cheese, Neufchatel or low-fat cottage cheese pureed until smooth.

Instead of Full-fat sour cream, full-fat cottage cheese, full-fat Ricotta cheese

Use nonfat or reduced fat sour cream or fat-free plain yogurt. (Yogurt is not heat stable.) Use 2% or fat-free cottage cheese. Use part-skim ricotta.

Cream

Instead of Whipping cream

Use evaporated skim milk

Use nonfat whipped topping or cream (This is only nonfat if one serving size is used.)

Instead of Eggs

Use egg whites (usually 2 egg whites for every egg) or ¼ cup egg substitute.

Instead of Whole fat cheese

Use reduced fat cheese, but add it at the end of the baking time or use part skim mozzarella.

Instead of Frying in fat

Use cooking methods such as bake, boil, broil, grill, poach, roast, stir-fry, or microwave.

Instead of Regular mayonnaise or salad dressing

Use low fat, reduced or nonfat mayonnaise or salad dressing.

Instead of Canned fish

Use water-packed canned products or canned products packed in 'lite' syrup.

Instead of Fatter cuts of meat-skin on Leaner cuts of meat or ground meat,

Remove skin before cooking.

Organic Food Recipes 2010 Wall Calendar

Salt

Omit salt or reduce salt by ½ in most recipes (except in products with yeast). Cook foods without adding salt. Don't put the salt shaker on the table.

Frozen or canned vegetables

Choose frozen vegetables without sauces or use no-salt-added canned goods. Rinsing canned vegetables will help reduce sodium.

Seasoning Salt or spice mixes with salt

Use salt-free seasonings and spice mixes. Use herbs, spices, lemon juice, or vinegar to flavor food instead of salt.

Seasonings high in sodium include catsup, chili sauce, chili powder, bouillon cubes, barbecue sauce, soy sauce, Worcestershire sauce, and meat tenderizers.

Play with Your Food 2010 Wall Calendar

Sugar

Reducing sugar by ¼ to 1/3 in baked goods and desserts. If recipe calls for 1 cup, use 2/3 cup.

Cinnamon, vanilla, and almond extract can be added to give impression of sweetness. (Do not remove all sugar in yeast breads as sugar provides food for the yeast.)

Sugar

Replacing sugar with amounts of sucralose (*Splenda™), works well for most baked products. Add ½ teaspoon baking soda in addition to each cup of Splenda™ used. Baking time is usually shorter and product will have a smaller yield.

Try using aspartame (*NutraSweet™), saccharin, or acesulfame potassium in other products that are not baked.

The sweet taste will vary with product combination or amounts of each sweetener used.

Fruit-flavored yogurt

Plain yogurt with fresh fruit slices or use light versions of yogurt.

Syrup Pureed fruit, such as no sugar added applesauce, or sugar-free syrup

Sugar in canned or frozen fruits

Decrease or eliminate sugar when canning or freezing fruits or buy unsweetened frozen fruit or fruit canned in its own juice, water, or light syrup.

Note: Use of brand name does not mean an endorsement of the product.

Chile Peppers 2010 Wall Calendar

Instead of White rice,

Use enriched grains Whole grain, brown rice, wild rice, whole cornmeal (not degermed), whole barley, bulgur, kasha, quinoa, or whole wheat couscous.

Instead of All purpose flour

Use whole wheat flour for up to ½ of the flour. For example, if a recipe calls for 2 cups flour, try 1 cup all purpose flour and 1 cup minus 1 tablespoon whole wheat flour. Use "white whole-wheat flour" or "whole wheat pastry flour" for total amount of all-purpose flour.

Instead of pastas, crackers, cookies, cereals

Use whole grain pastas, crackers, cookies, and cereals.

Instead of White bread

Use 100% whole wheat bread and 100% whole grain bread.

Instead of Iceberg lettuce

Use Romaine lettuce, endive, and other leafy lettuces, or baby spinach.

Instead of Meat

Use more dried beans and peas. Add legumes and lentils to many different dishes: try adding lentils to your spaghetti sauce.

Instead of Peeled fruit and vegetables

Add extra fruits and vegetables, such as adding carrots to spaghetti sauce, leaving apple peels in apple crisp, zucchini bread, etc. Add extra fruits and vegetables to recipes and include the peel when appropriate.

I would love to hear what you found useful on this website, or tips and suggestions that might help others in their cooking.

Thanks for stopping by!

Linda

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