Monday, July 21, 2014

Homemade Dressings

Why use store bought dressing when it's so easy to make something good at home that doesn't include all those stabilizers, preservatives and sweeteners. The following recipes are creamy dressings without the cream. 
Roasted Strawberry Balsamic Vinaigrette
Cook's notes:You can use the dressing warm or place in a jar and refrigerate up to one week and serve it cold.  Recipe  adapted from closetcooking.com
Ingredients:
  • about 2 cups of fresh strawberries, hulled
  • 1/4 cup high-quality balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • about 1 tablespoon strawberry jam (or honey), optional (taste for sweetness)
  • good pinch of sea salt
  • a couple grinds of fresh cracked black pepper
  • 1 tablespoon Dijon mustard
Directions:
  • Pre-heat the oven to 425 degrees. Line a baking sheet with parchment paper. Place the strawberries on the parchment paper. Roast for about 15 minutes or until the strawberries are softened and very juicy (you can also use the broiler, but cut down the time to about 8-10 minutes).
  • While the strawberries are roasting, place the balsamic, olive oil, jam/honey, salt, and pepper in a food processor or blender. When the strawberries are finished, let them cool slightly and then add them and all their juices to the food processor. Pulse until smooth. Add the mustard and pulse once or twice, just so it mixes through.

Tomato Basil Vinaigrette

adapted from Bobby Flay

Ingredients
  • 1 - 14.5oz. can Diced Fire-Roasted Tomatoes, drained
  • 1/4 cup Red Wine Vinegar
  • 1 clove garlic, chopped
  • 2 TB. fresh basil, chopped
  • 1/2 cup high quality extra light virgin olive oil
  • Salt and pepper to taste
Directions
  • In a food processor or blender, combine the tomatoes, vinegar, garlic, basil and olive oil; blend well. 
  • Season with salt and pepper to taste and serve immediately.
Raspberry White Balsamic Vinaigrette Dressing
recipe adapted from  closetcooking.com
Ingredients:
  • 1 cup raspberries fresh
  • 1/4 cup white balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1 large clove garlic, minced
  • salt and pepper to taste
Directions:
  • Mash the raspberries and mix everything in a blender.
Lemon Honey Dijon Vinaigrette
recipe from adapted from closetcooking.com
Ingredients:
  • 1/4 cup lemon juice
  • 2 tsp.balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon Dijon
  • 2 tablespoon honey
  • 1 clove garlic, grated (optional)
  • 1/2 tsp. dried basil
  • 1 tsp. lemon peel
  • 1/4 teaspoon each salt and pepper
Directions:
  • Mix everything in a blender except oil and then add it in a steady stream.


Vinaigrette

Perhaps the most perfect marriage of kitchen staples is that of vinegar and oil,called vinaigrette. The classic ratio is 1 part vinegar to 3 parts oil. But it can be adjusted to personal preference. Less vinegar yields a gentler result. The keys are quality ingredients and thorough emulsification. 
A splash (about a half a teaspoon) vinegar can enliven almost any dish. Try these different ideas:
  • balsamic vinegar on slices of melon
  • rice vinegar over grilled vegetables
  • toss cucumbers with a slash of red wine vinegar
  • apple cider vinegar over cooked squash
  • white wine vinegar  on any bean dish
  • sherry vinegar over shrimp before grilling
  • apple cider vinegar in coleslaw

Sunday, July 20, 2014

Slow Cooker Chicken Tortilla Soup

Minnehaha Falls, Minneapolis, MN
In June a surge of water cascading from Minnehaha Falls captivated the attention of those living in the Twin Cities area. Remember we had copious amounts of rainfall that month. A daring kayaker rode the water surge of 53 feet and lived to tell about it. Here is a link to a youtube video recording the event in case you missed seeing it.  
A recent visit showed the falls had been noticeably tamed.  


Chicken Tortilla Soup
Cook's notes: This recipe can be prepared in a slow cooker or on a stove top. If using a slow cooker HIGH for 3-4 hours or LOW 6-8 hours. If using stove top LOW for 50-60 minutes. The traditional recipe does not call for rice but I added 3/4 cup uncooked rice to give the soup more substance. I used prepared tortilla chips (strips) rather than making my own.
The soup turns up the heat with a bit of a kick to it with loads of flavor using Mexican salsa, cumin and chili powder. 
Ingredients:
  • 4 boneless, skinless chicken breasts cut into large pieces
  • 1 (15 oz.) can chunky tomatoes (basil, garlic, onion)
  • 1 small onion chopped
  • 1 banana pepper, chopped
  • 2 garlic cloves, minced 
  • 1-1/2 cups water
  • 2 (14.24 oz.) cans of low sodium chicken broth  
  • 1 (7.76 oz.) Mexican salsa
  • 1/4 tsp.each  cumin, chili powder and salt
  • 1 bay leaf
  • 2 cups frozen corn
  • 1 TB.fresh cilantro,minced
Directions:
  • In a non-stick skillet saute garlic and onion in 1 TB olive oil
  • Add in chicken pieces and cook for 2-3 minutes, stirring constantly with a wooden spoon.
  • In a slow cooker or large pan add in precooked chicken, onion, garlic and rest of ingredients.
  • Cook stove top 50-60 minutes on low or slow cooker  on HIGH 3-4 hours or LOW 6 hours.
Optional Homemade Corn Tortillas Strips
Ingredients:
  • 7 small corn tortillas
  • vegetable oil
Directions:
  • Preheat oven to 400
  • Lightly brush both sides of tortillas with oil.
  • Cut into strips and place on a cookie sheet.
  • Bake until crisp about 10 minutes.
  • To serve, sprinkle tortilla strips over soup.   



Saturday, July 19, 2014

Strawberry Shortcake and a Lake Art Fair





A great way to spend a summer day is strolling among the lush gardens of lake neighbors, viewing art and crafts, enjoying a slice of pizza from Linnea's outdoor woodfire oven and buying a loaf of her homemade organic woodfire oven bread.







This is the second year Man Lake neighbors have hosted an art and garden fair. There was something for everyone. 
Original art work to purchase. 
A chance to visit with local artists.












And many handmade craft items for purchase including pottery, baskets, jewelry and wooden bowls made by a 12 year old that were phenomenal.


Each bowl was made with a variety of woods to give it a unique design.

The intensity and range of colors and textures that showcased the work of local artists was certainly inspiring for this art and craft fair. 

I marveled at how healthy all the plants and flowers looked but wondered how the owners managed to successfully elude the deer. 













Today is the birthday of  French artist Edgar Degas (July 19, 1834-Sept. 27, 1917). He is considered the founder of Impressionism. More than half of his works depict the movement of dancers. Degas was fascinated with the movement of ballet dancers.   
 Ballet Dancers in the Wings is one of his more well known works.
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Strawberry Shortcake
Cook's notes: Savor the flavors of summer with this light dessert. I made my own shortcakes but something from the bakery like sponge cake works just as well. 
Strawberry Filling 
Ingredients:
  • 1 package (10 oz.) frozen halved strawberries in syrup, thawed
  • 1/4 cup currant jelly
  • 1/4 cup water
  • 1/4 cup orange juice
  • 3 cups fresh quartered strawberries
  • 2 TB. cornstarch
  • 1 TB. orange Cointreau (liqueur
Directions:
  • Drain berries in a glass measuring cup.
  • On stove in a saucepan add drained juice, currant jelly, water, orange juice and strawberries from the box.
  • Add in cornstarch, whisk to blend.
  • On low heat thicken sauce and add in fresh strawberries.
  • Remove pan from stove and stir in Cointreau.
  • Place strawberry mixture in a bowl, cool, cover and refrigerate.  



Friday, July 18, 2014

Crockpot or Slow Cooker Meals


Slow Cooker Chili
serves 6 recipe adapted from spoonful.com
Ingredients:
  • 2 tsp. canola oil
  • 1 pound London broil or top round steak, trimmed of fat and cut into 1/4-inch cubes
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced 
  • 1 teaspoon paprika
  • 2 to 3 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1- 14 1/2-ounce can diced tomatoes (preferably Mexican style), with liquid
  • 1 cup light or nonalcoholic beer, water or chicken broth
  • 1/3 to 1/2 jalapeno chili, halved, seeded,and finely chopped (optional)
  • 2-15-ounce can kidney beans (or pinto beans), drained and rinsed
Directions:
  • Heat the oil over medium-high heat in a large, nonstick frying pan or skillet. Add the beef, onion, and garlic and cook until browned, stirring occasionally (about 8 minutes).
  • Spoon the beef mixture into the slow cooker. Add the remaining ingredients and stir to combine. Cover the slow cooker and cook on low for 8 hours or high 3 hours.


Best Ever Beef Stew
Serves 6 recipe adapted from spoonful.com
Ingredients:
  • 1 large onion, halved and thinly sliced
  • 2 medium carrots, peeled and thinly sliced
  • 2 large potatoes, cut into 1/2-inch chunks
  • 1 to 1- 1/2 cups peeled and diced rutabaga or turnips or sweet potatoes
  • 1 cup fresh green beans, cut in bite-size pieces
  • 1 pound beef stew-meat chunks
  • 1 bay leaf
  • 1 can diced tomatoes (oregano, basil, garlic)
  • 1/2 teaspoon dried thyme
  • 1 clove garlic, crushed
  • 3 cups low-sodium beef stock
  • 2 tablespoons light brown sugar
  • 3/4 teaspoon salt
  • 2 teaspoons Worcestershire sauce
  • Pepper to taste
  • 3 tablespoons all-purpose flour
  • 2 teaspoons tomato paste
Directions:
  • Put everything but the flour and the tomato paste in a slow cooker; stir to combine.
  • Cover and cook on the low setting for 8 hours or on high for 4  hours or until the beef is tender and the potatoes are just fork tender.
  • Stir the stew once or twice as it cooks, if possible. About 30 minutes before serving, transfer 1/2 cup of the broth to a small mixing bowl.
  • Add the flour and tomato paste and whisk until smooth. Stir the mixture into the stew and cook for the remaining half hour.
Pork on a Bun
Serves 8 recipe from spoonful.com
Ingredients:
  • 3- to 4-pound pork-butt roast or beef brisket
  • Salt and pepper to taste
  • 2 medium onions, sliced
  • 1-16-ounce jar barbecue sauce
  • Soft rolls
Directions:
  • Carefully trim the meat of visible fat and season it with salt and pepper. Place the onions in the bottom of the crock, then lay the meat on top of them. (You may have to cut the brisket in half and stack the pieces.)
  • Pour about a half cup of the barbecue sauce over the meat and flip it around to coat it. Cover and let it cook for 9 to 10 hours on low.
  • Carefully remove the cooked meat from the crock and pour out the fat and juices, retaining the onions. For the pork: Using two forks, shred the meat into stringy chunks, discarding any fat.
  • Put the meat back in the crock, mix in the remaining barbecue sauce, and let it cook another half hour or so. 
  • For the beef: Slice the brisket across the grain and place it on a platter, discarding any fat. Cover it with sauce and let it sit for 10 minutes or so if you can bear it! Serve on soft rolls, onions on the side.  
Chicken Corn Chowder 
Recipe adapted from Fix It and Forget It Cookbook Slow Cooker by Dawn Ranck and Phyllis Pellman Goud
Ingredients:
  • 2 boneless chicken breasts or one rotisserie cooked chicken from the deli 
  • 2 large sliced carrots 
  • 2 celery ribs 
  • 2 medium potatoes peeled and diced 
  • 1 tsp. mixed herbs (1/2 tsp. thyme and ½ tsp. basil) 
  • 12 oz. can cream style corn 
  • 12 oz. can regular corn drained 
  • 1 onion sliced and diced 
  • 1 small box white mushrooms 
  • 2 minced cloves of garlic 
  • ¼ cup fresh Italian parsley or 1 TB. dried parsley 
  • 3 cups chicken stock 
  • optional diced red peppers
Directions:
  • Saute in 2 TB. butter garlic, mushrooms and onion 
  • Combine all ingredients and place in slow cooker or crock-pot 
  • If chicken is cooked cook chowder on high 4-5 hours 
  • If chicken is raw cook on low heat 8 hours 
Alternatives to the above recipe: 

  • Add 1 cup light cream that has been mixed with 2 TB. flour in the last 30 minutes of cooking time for a thicker creamier version. 
  • Cook 5 bacon strips till very browned , crumble and set aside. 
that you can clean the bottom of an iron that has sticky residue by using salt.


Remove scorch marks on your iron by turning off the steam setting and place several heaping tablespoons table salt on a soft cloth. Next, place the cloth on an ironing board and turn the iron on to the cotton setting. Once the iron heats up, place it on the salt and rub back and forth until the scorch marks disappear. Turn off the iron, allow it to cool completely, and then wipe the sole plate with a damp cloth.

Thursday, July 17, 2014

One Recipe-Two Different Appetizers

"The secret of happiness is to count your blessings while others are adding up their troubles." 
William Penn 

Grilled Goat Cheese Sandwiches with Fig and Honey 
Cook's Notes:The inspiration for this recipe came from Cooking Light. I was intrigued with the unusual ingredients.The recipe called for making sandwiches which I turned into mini appetizers.  I used a panini maker to grill the sandwiches but a griddle or fry pan works just as well. Why this recipe works is the ease of putting it together and the flavors of fig and goat cheese together were amazing.  The recipe make 4 sandwiches or 16 mini sandwiches/appetizers. 
Ingredients:
  • 2 tsp. honey
  • 1/4 tsp. lemon zest
  • 1 package of garlic herb goat cheese (3.5 oz) room temperature
  • 8 slices of cinnamon-raisin bread
  • 4 TB. fig preserves
  • 2 tsp. dried basil or 2 TB. thinly sliced fresh basil
  • optional powdered sugar
Directions:
  • Mix honey, lemon zest and goat cheese. Spread 1 TB. of goat cheese mixture on 4 slices of bread. 
  • Mix fig preserves and basil.
  • Spread 1-1/2 tsp. fig mixture on top of goat cheese.
  • Top bread with remaining slices and grill in panini maker, fry pan or griddle.
  • Cook 3 minutes a side.  Sprinkle with powdered sugar. 
Fig and Goat Cheese Appetizer
Cook's notes: I used the same recipe ingredients listed above and created a different appetizer. I brushed both sides of baguette slices with olive oil. The slices were toasted at 425 degrees on a cookie sheet, 4 minutes a side.  The goat cheese mixture was spread on each of the toasted bread slices and topped with fig preserve mixture. The bread slices were put back in oven for 1 minute to soften the cheese a bit. Raspberries were placed on top to serve but dried dates would work too. This appetizer was even more amazing than the first one. Something about the combination of fig preserves and goat cheese on toasted bread slices enhanced the flavor.  These appetizers would pair nicely with a salad for a light summer meal.  
Invest A  Little Effort if you want the best flavor and stellar results using a slow cooker. A good recipe requires more than dumping everything in raw and walking away. Browning meat, sauteing onions prior to slow cooking is the best way to add deep, rich flavor without a ton of salt or fat. 
Think of recipes as having a beginning, middle, and an end. A bit of effort on the front and back ends (prepping and polishing) can make the difference between a dish that no one would guess came from the slow cooker and one that's all too obvious. 
Next posting will feature slow cooker recipes.  






  


Wednesday, July 16, 2014

Zucchini, Tomato and Mozzarella Tart

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Zucchini,Tomato & Mozzarella Tart
Cook's notes: This versatile recipe works because it can be served as a brunch item or as an appetizer. Also the tart makes good use of readily available summer produce. The twist in this recipe is using puff pastry for the crust rather than a traditional pie crust.  Use a firm tomato like plum or Roma as it holds up better for baking. It can be served warm or at room temperature.
The recipe inspiration came from Pepperidge Farm Puff Pastry
The tart tastes like a cross between a quiche and pizza, it's sure to be a crowd pleaser. 
Ingredients:
  • 1 package of Pepperidge Farm Puff Pastry Sheets, thawed
  • 1-1/2 cups shredded mozzarella cheese
  • 3/4 cup freshly grated Parmesan cheese
  • 1/3 cup thinly sliced fresh basil leaves
  • 1/3 cup finely chopped green onions
  • 2 cups zucchini slices
  • 2-3 Roma tomatoes, sliced
  • 2 large eggs 
  • 1 cup half and half
  • 1/4 tsp ground pepper
  • 2 tsp. dried Italian herbs
Directions:
  • Preheat oven to 400 degrees
  • Unfold one pastry sheet onto a lightly floured surface (wax paper). Roll pastry sheet to a 13 inch square removing corners to form more of a circle. Press pastry into bottom and 2 inches up sides of 9 inch springform pan. Note: I found one pastry sheet was not quite large enough to bring up sides to two inches. You may need to press in some of the second pastry sheet to cover sides of the pan.
  • Layer mozzarella cheese, 1/2 cup Parmesan cheese, basil and green onions over bottom pastry. Sprinkle with 1 tsp. Italian herbs. 
  • Pat dry tomato and zucchini slices on a paper towel before placing in the tart.
  • Alternate the zucchini and tomatoes in a concentric circle on top of cheese.
  • In a bowl whisk together eggs, half and half and pepper. Pour egg mixture over the vegetables. Sprinkle 1/2 cup Parmesan cheese and 1 tsp. Italian herbs over vegetables. Fold the sides down towards the filling.
  • Bake 35-40 minutes or until set.  Let tart pan cool on a wire rack 20 minutes but first remove the sides of spring form pan. Use a butter knife to loosen inside edges. 
Bon Appetit!





Tuesday, July 15, 2014

Sweet Corn and Tomato Bruschetta


Rembrandt-Self Portrait-1649
Rembrandt Harmenszoon van Rijn (July 15, 1606–October 4, 1669) was a Dutch painter and etcher. He is generally considered one of the greatest painters and printmakers in European art and the most important in Dutch history. His contributions to art came in a period of great wealth and cultural achievement that historians call the Dutch Golden Age. 
Enjoy a summer appetizer that bursts with flavor using vine ripened tomatoes and fresh grilled sweet corn.
  Sweet Corn and Tomato Bruschetta
recipe inspired by Midwest Living August 2014
Cook's notes: Be sure to soak corn husks in a sink filled with water for an hour before placing on the grill.  
Ingredients:
  • 4 large ears of corn, grilled or 2 cups of cooked corn
  • 2 cups diced grape tomatoes, patted dry on a paper towel
  • 3 TB. balsamic vinegar
  • 1 TB. honey
  • 1 TB. sugar
  • 1/4 cup snipped basil
  • sea salt and pepper to taste
  • goat cheese (garlic and herbs) or Boursin cheese (garlic and herbs) 
  • olive oil 
  • 12 baguette slices
Directions:
  • Advance preparation, grill corn in husks about 25-30 minutes, turn once during cooking. Remove husks and corn from the cob.
  • Preheat oven to 425 and brush both sides of baguette slices with olive oil and toast 4 minutes on a side. 
  • In a bowl mix balsamic vinegar, honey, sugar and chopped basil.
  • Add in corn and diced tomatoes, salt and pepper to taste. Marinate about an hour. 
  • Spread cheese on toasted bread slices. Use a slotted spoon and spoon on corn and tomato mixture over cheese. Serve immediately.  

What a great find this substitution chart.Check it out!

Common Ingredient Substitutions

Out of baking powder? Make your own with our substitutions guide.

Ingredient

Amount

Substitution

Allspice1 teaspoon1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon cloves
Arrowroot starch1 teaspoon1 tablespoon flour, OR 1 teaspoon cornstarch
Baking mix1 cup1 cup pancake mix OR 1 cup Easy Biscuit Mixture
Baking powder1 teaspoon1/4 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)
Beer1 cup1 cup nonalcoholic beer OR 1 cup chicken broth
Brandy1/4 cup1 teaspoon imitation brandy extract plus enough water to make 1/4 cup
Bread crumbs1 cup1 cup cracker crumbs OR 1 cup matzo meal OR 1 cup ground oats
Broth: beef or chicken1 cup1 bouillon cube plus 1 cup boiling water OR1 tablespoon soy sauce plus enough water to make 1 cup OR 1 cup vegetable broth
Brown sugar1 cup, packed1 cup white sugar plus 1/4 cup molasses and decrease the liquid in recipe by 1/4 cupOR 1 cup white sugar OR 1 1/4 cups confectioners' sugar
Butter (salted)1 cup1 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 cup1 cup shortening OR 7/8 cup vegetable oil OR 7/8 cup lard
Buttermilk1 cup1 cup yogurt OR 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup
Cheddar cheese1 cup shredded1 cup shredded Colby cheddar OR 1 cup shredded Monterey Jack cheese
Chervil1 tablespoon chopped fresh1 tablespoon chopped fresh parsley
Chicken base1 tablespoon1 cup canned or homemade chicken broth or stock. Reduce liquid in recipe by 1 cup
Chocolate(semisweet)1 ounce1 (1-ounce) square of unsweetened chocolate plus 4 teaspoons sugar OR 1 ounce semisweet chocolate chips plus 1 teaspoon shortening
Chocolate (unsweetened)1 ounce3 tablespoons unsweetened cocoa plus 1 tablespoon shortening or vegetable oil
Cocoa1/4 cup1 (1-ounce) square unsweetened chocolate
Condensed cream of mushroom soup1 (10.75-ounce) can1 (10.75-ounce) can condensed cream of celery, cream of chicken, OR golden mushroom soup
Corn syrup1 cup1 1/4 cup white sugar plus 1/3 cup waterOR 1 cup honey OR 1 cup light treacle syrup
Cottage cheese1 cup1 cup farmer's cheese OR 1 cup ricotta cheese
Cracker crumbs1 cup
1 cup bread crumbs OR 1 cup matzo mealOR 1 cup ground oats
Cream (half and half)1 cup7/8 cup milk plus 1 tablespoon butter
Cream (heavy)1 cup1 cup evaporated milk OR 3/4 cup milk plus 1/3 cup butter
Cream (light)1 cup1 cup evaporated milk OR 3/4 cup milk plus 3 tablespoons butter
Cream (whipped)1 cup1 cup frozen whipped topping, thawed
Cream cheese1 cup1 cup pureed cottage cheese OR 1 cup plain yogurt, strained overnight in a cheesecloth
Cream of tartar1 teaspoon2 teaspoons lemon juice or vinegar
Crème fraiche1 cupCombine 1 cup of heavy cream and 1 tablespoon of plain yogurt. Let stand for 6 hours at room temperature
Egg1 whole (3 tablespoons or 1.7 oz)2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water OR1/4 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
Evaporated milk1 cup1 cup light cream
Farmer's cheese8 ounces8 ounces dry cottage cheese OR 8 ounces creamed cottage cheese, drained
Fats for baking1 cup1 cup applesauce OR 1 cup fruit puree
Flour--Bread1 cup1 cup all-purpose flour plus 1 teaspoon wheat gluten (available at health food stores & some supermarkets)
Flour--Cake1 cup1 cup all-purpose flour minus 2 tablespoons
Flour--Self-Rising1 cup7/8 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon of salt
Garlic1 clove1/8 teaspoon garlic powder OR 1/2 teaspoon granulated garlic OR 1/2 teaspoon garlic salt--reduce salt in recipe
Gelatin1 tablespoon, granulated2 teaspoons agar agar
Ginger--dry1 teaspoon2 teaspoons chopped fresh ginger
Ginger--fresh1 teaspoon, minced1/2 teaspoon ground dried ginger
Green onion1/2 cup , chopped1/2 cup chopped onion, OR 1/2 cup chopped leek OR 1/2 cup chopped shallots
Hazelnuts1 cup whole1 cup macadamia nuts OR 1 cup almonds
Herbs--fresh1 tablespoon chopped fresh1 teaspoon (chopped or whole leaf) dried herbs
Herring8 ounces8 ounces of sardines
Honey1 cup1 1/4 cup white sugar plus 1/3 cup waterOR 1 cup corn syrup OR 1 cup light treacle syrup
Hot pepper sauce1 teaspoon3/4 teaspoon cayenne pepper plus 1 teaspoon vinegar
Ketchup1 cup1 cup tomato sauce plus 1 teaspoon vinegar plus 1 tablespoon sugar
Lard1 cup1 cup shortening OR 7/8 cup vegetable oilOR 1 cup butter
Lemon grass2 fresh stalks1 tablespoon lemon zest
Lemon juice1 teaspoon1/2 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lime juice
Lemon zest1 teaspoon1/2 teaspoon lemon extract OR 2 tablespoons lemon juice
Lime juice1 teaspoon1 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lemon juice
Lime zest1 teaspoon1 teaspoon lemon zest
Macadamia nuts1 cup1 cup almonds OR 1 cup hazelnuts
Mace1 teaspoon1 teaspoon nutmeg
Margarine1 cup1 cup shortening plus 1/2 teaspoon salt OR1 cup butter OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt
Mayonnaise1 cup1 cup sour cream OR 1 cup plain yogurt
Milk--whole1 cup1 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
Mint--fresh1/4 cup chopped1 tablespoon dried mint leaves
Molasses1 cupMix 3/4 cup brown sugar and 1 teaspoon cream of tartar
Mustard--prepared1 tablespoonMix together 1 tablespoon dried mustard, 1 teaspoon water, 1 teaspoon vinegar and 1 teaspoon sugar
Onion1 cup, chopped1 cup chopped green onions OR 1 cup chopped shallots OR 1 cup chopped leeksOR 1/4 cup dried minced onion OR 1/4 cup onion powder
Orange juice1 tablespoon1 tablespoon other citrus juice
Orange zest1 tablespoon1/2 teaspoon orange extract OR 1 teaspoon lemon juice
Parmesan cheese1/2 cup, grated1/2 cup grated Asiago cheese OR 1/2 cup grated Romano cheese
Parsley1 tablespoon chopped fresh1 tablespoon chopped fresh chervil OR 1 teaspoon dried parsley
Pepperoni1 ounce1 ounce salami
Raisin1 cup1 cup dried currants OR 1 cup dried cranberries OR 1 cup chopped pitted prunes
Rice--white1 cup, cooked1 cup cooked barley OR 1 cup cooked bulgur OR 1 cup cooked brown or wild rice
Ricotta1 cup1 cup dry cottage cheese OR 1 cup silken tofu
Rum1 tablespoon1/2 teaspoon rum extract, plus enough water to make 1 tablespoon
Saffron1/4 teaspoon1/4 teaspoon turmeric
Salami1 ounce1 ounce pepperoni
Semisweet chocolate chips1 cup1 cup chocolate candies OR 1 cup peanut butter or other flavored chips OR 1 cup chopped nuts OR 1 cup chopped dried fruit
Shallots, chopped1/2 cup1/2 cup chopped onion, OR 1/2 cup chopped leek OR 1/2 cup chopped green onion
Shortening1 cup1 cup butter OR 1 cup margarine minus 1/2 teaspoon salt from recipe
Sour cream1 cup1 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
Sour milk1 cup1 tablespoon vinegar or lemon juice mixed with enough milk to make 1 cup: Let stand 5 minutes to thicken
Soy sauce1/2 cup4 tablespoons Worcestershire sauce mixed with 1 tablespoon water
Stock--beef or chicken1 cup1 cube beef or chicken bouillon dissolved in 1 cup water
Sweetened condensed milk1 (14-ounce) can3/4 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
Vegetable oil--for baking1 cup1 cup applesauce OR 1 cup fruit puree
Vegetable oil--for frying1 cup1 cup lard OR 1 cup vegetable shortening
Vinegar1 teaspoon1 teaspoon lemon or lime juice OR 2 teaspoons white wine
White sugar1 cup1 cup brown sugar OR 1 1/4 cups confectioners' sugar OR 3/4 cup honey OR3/4 cup corn syrup
Wine1 cup1 cup chicken or beef broth OR 1 cup fruit juice mixed with 2 teaspoons vinegar OR 1 cup water
Yeast-active dry1 (.25-ounce) package1 cake compressed yeast OR 2 1/2 teaspoons active dry yeast OR 2 1/2 teaspoonsrapid rise yeast
Yogurt1 cup1 cup sour cream OR 1 cup buttermilk OR 1 cup sour milk