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Great Substitutes!

 
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Lovecooking
Garde Manger Chef


Joined: 16 Oct 2006
Posts: 38
Location: Oxford, Ohio

PostPosted: Wed Nov 08, 2006 1:11 pm    Post subject: Great Substitutes! Reply with quote

I found this great list of substitutes and thought I would share it! My mom's old Betty Crocker cookbook had a whole section of this kind of thing and we have always found them helpful!

This is from the McCormick's website
http://www.mccormick.com/content.cfm?ID=11948

If Your Recipe Calls For: = You Can Use:

SPICES
1 teaspoon apple pie spice = 3/4 teaspoon ground cinnamon plus 1/4 teaspoon ground nutmeg plus 1/8 teaspoon allspice
1 teaspoon pumpkin pie spice = 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger plus 1/8 teaspoon EACH ground cloves and ground nutmeg
1 teaspoon fresh chopped ginger = 1/4 teaspoon ground ginger
1 teaspoon poultry seasoning = 3/4 teaspoon ground sage plus 1/4 teaspoon ground thyme
1/4 teaspoon ground mace = 1/4 teaspoon ground nutmeg

HERBS
3 teaspoons fresh chopped herb leaves (basil, dill, tarragon, thyme) = 1 teaspoon dried leaves (basil, dill, tarragon, thyme)
2 teaspoons fresh chopped herb leaves (sage, rosemary, marjoram, mint, oregano) = 1 teaspoon dried leaves (sage, rosemary, marjoram, mint, oregano)
1 teaspoon rubbed sage = 1 teaspoon dried sage or 3/4 teaspoon ground sage
bouquet garni = 1 tablespoon EACH parsley flakes, tarragon leaves, thyme leaves, and marjoram leaves plus 1 teaspoon oregano leaves plus 1/4 teaspoon rubbed sage.Tie in a double thickness cheesecloth bag; remove before serving.

GARLIC AND ONION
1 medium-size clove garlic = 1/4 teaspoon garlic powder
1/2 cup chopped onion = 3 tablespoons dried minced onion or2 1/2 teaspoons onion powder

EXTRACTS
1 1/2 teaspoons anise seed = 1 teaspoon anise extract
1 tablespoon anise liqueur = 1/2 teaspoon anise extract
1/2 to 1 vanilla bean, split = 1 teaspoon pure vanilla extract
1 teaspoon freshly grated lemon peel = 1 teaspoon lemon extract
1 teaspoon freshly grated orange peel = 1 teaspoon orange extract
1 tablespoon orange liqueur = 1 teaspoon orange extract
1 tablespoon amaretto = 1/2 teaspoon almond extract
2 tablespoons brandy = 1 1/4 teaspoons brandy extract
1 tablespoon dark (gold) rum = 1 1/2 teaspoons rum extract
1 tablespoon light rum = 1/2 teaspoon rum extract
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anita
Chef


Joined: 17 Oct 2006
Posts: 159
Location: Florida

PostPosted: Thu Nov 09, 2006 3:43 am    Post subject: substitutes Reply with quote

Smile Suzanne thank for the list. It will help me alot. For all my holiday cooking,which is coming up soon.

Smile thanks again Exclamation
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cookiebakr
Capo di tutti Capi


Joined: 12 Oct 2006
Posts: 2224
Location: SW OH

PostPosted: Thu Nov 09, 2006 3:51 am    Post subject: Reply with quote

Suzanne - thanks for posting this list. I know I am usually trying to figure out what goes into applie pie spice and pumpkin pie spice and this will definitely help.

Sheryle
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Patti
Garde Manger Chef


Joined: 12 Oct 2006
Posts: 53

PostPosted: Fri Nov 10, 2006 7:25 am    Post subject: Reply with quote

Suzanne, what a helpful post. Thank you so much for sharing it with us.
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