We've all been there. You're making a dish, and, at a point in the recipe where it is too late to change your mind, you realize you're missing a key ingredient. Don't throw away what you've done so far; just find a substitution. And the Southern Dish has done a lot of the work for you. Here are some ingredient substitutions that I've learned about and that have saved more than one recipe of mine. So take a gander, and remember the list next time you're in a pinch (so to speak). Do you have a handy ingredient substitution that you'd like to share? Send us an email: thesoutherndish@gmail.com
Ingredient Substitutions (alphabetical)
- Allspice: 1 t. = 1/4 t. ground cinnamon, 1/2 t. ground cloves and 1/4 t. ground nutmeg
- Baking powder: 1 tsp = 1/4 tsp baking soda, 1/2 tsp cream of tartar, 1/4 tsp cornstarch OR 1/3 tsp baking soda and 1/2 tsp cream of tartar
- Bay leaf : 1 whole = 1/4 t. crushed, dried
- Bouquet garni: 1 t. = 1/2 t. dry parsley flakes, 1/2 t. dry thyme leaves, 1 crushed bay leaf
- Bread crumbs: 1 c. = 3/4 c. ground, non-sweetened cereal, such as Fiber One OR 1 c. cracker crumbs OR 3 to 4 slices oven-dried bread
- Broth (beef, chicken or veggie): 1 c. = 1 cube or 1 t. of the same flavor bullion dissolved in 1 c. boiling water
- Buttermilk: 1 c. = place 1 T. lemon juice or white vinegar in a 1 c. measuring cup. Fill the rest of the way with plain milk. Allow to stand for 5-10 minutes before using. OR 1/2 c. plain yogurt plus 1/2 c. milk
1 cup sweet milk and 1 3/4 tsp cream of tartar - Cardamom: 1 t. = 1/2 t. ground cinnamon and 1/2 t. ground ginger. Flavor will vary slightly.
- Chili sauce: 1 c. = 1 c. tomato sauce, 1/4 c. brown sugar or equivalent amount of brown sugar substitute (such as Splenda brown sugar blend), 2 T. vinegar, 1/4 t. cinnamon, dash of ground cloves, dash of allspice
- Chocolate, unsweetened (such as Baker's chocolate): 1 square or 1 oz. = 3 T. unsweetened cocoa powder , 1 T. fat (butter, shortening, or oil)
- Coconut cream: 1 c. = 1 c. heavy whipping cream
- Coconut milk: 1 c. = 1 c. whole milk
- Cornmeal (self-rising): 1 c. = take a 1 c. measuring cup and place in it 1 1/2 T. baking powder, 1/2 t. salt. Fill the rest of the cup with plain cornmeal.
- Corn syrup: 1 c. = 1 c. sugar and 1/4 liquid called for in recipe OR 1 c. honey
- Cornstarch: 1 T. = 3 T. all-purpose flour
- Cracker crumbs = 3/4 c. ground, non-sweetened cereal, such as Fiber One OR 1 c. dry bread crumbs
- Cream, heavy: 1 c. = 3/4 c. milk and 1/3 cup butter or margarine (use this for cooking or baking but not for whipping)
- Cream, whipping: 1 c. = if you actually want something like whipped cream, chill one 13-oz. can of evaporated milk for a few hours until very cold. Add 1 T. lemon juice and whip as you would whipping cream, until stiff. Sweeten as desired after whipping.
- Cream of tartar: 1/2 t. = 1 1/2 tsp lemon juice or white vinegar
- Egg: 1 whole = 3 T. mayonnaise OR 1/2 t. baking powder, 1 T. white vinegar, and 1 T. liquid called for in recipe; OR 1 egg out of every 3 can be replaced with 1 T. cornstarch; OR 1/4 cup prepared egg substitute, such as Egg Beaters
- Flour (cake): 1 c. = 1 cup minus 2 T. all-purpose flour
- Flour (self-rising): 1 c. = 1 c. less 2 T. all-purpose flour plus 1 1/2 t. baking powder and 1/2 t. salt
- Garlic (fresh): 1 clove = 1/2 t. dry minced garlic OR 1/8 t. garlic powder
- Ginger (fresh): 1 T. = 1/8 t. ground ginger
- Half-and-half: 1 c. = Add 1/2 T. melted butter or margarine to a 1 c. measuring cup and fill the rest of the way with milk OR 1 c. evaporated milk (do not add water) OR 1/2 c. liquid coffee creamer and 1/2 c. milk
- Herbs (fresh): 1T. = 1 t. dry herbs
- Italian seasoning: 2 t. = 1 t. dry oregano leaves, 1/2 t. dry basil leaves, 1/2 t. dry thyme leaves
- Ketchup: 1 c. = 1 c. tomato sauce, 1/2 cup sugar or equivalent amount of sugar substitute, 2 tbsp white vinegar, salt to taste
- Lemon juice: 1 t. = 1/2 t. white vinegar
- Marshmallow cream: 1 c.= 16 large or 160 miniature marshmallows plus 2 teaspoons light corn syrup. Melt marshmallows mixed with syrup over a double boiler and stir until smooth.
- Mayonnaise: 1 c. = 1 c. sour cream OR 1 c. cottage cheese, pureed
- Milk (evaporated): 1 c.= 1 c. half & half or whole milk
- Mustard: 1 t. = 1 T. prepared mustard. Reduce the liquid called for in the recipe if the amount of liquid is particularly important to the results.
- Onion (fresh): 1 c., chopped = 1/4 c. dry minced onion OR 1 t. onion powder
- Onion soup mix (dry, such as Lipton's): 1 envelope = 4 t. beef (or chicken but it will be a little different) bouillon granules, 8 t. dried onion; 1 t. onion powder, 1/4 t. pepper
- Poultry seasoning: 1 t. = 1/4 t. dry thyme & 3/4 t. dry sage
- Powdered sugar: see Sugar, powdered (below)
- Ranch dressing mix (dry, such as Hidden Valley brand): finely grind up 15 saltines. Mix with 2 cups minced parsley flakes, crushed; 1/2 c. dry minced onion; 2 T. dry dill. Grind in blender to a powder consistency. Add 1/4 c. onion salt; 1/4 c. garlic salt; 1/4 c. onion powder; 1/4 c. garlic powder. 1 T. of this mix. provides approximately the seasoning of one packet of the purchased dressing mix.
- Sugar, powdered: 1c. = 1 c. granulated sugar & 1/8 .t cornstarch thoroughly processed in a food processor
- Sweetened condensed milk: 1 14-oz. can = 1 c. nonfat dry milk plus 2/3 c. sugar or granulated sugar substitute, such as Splenda, 1/2 c. boiling water and 3 T. melted butter
- Vanilla bean: 1/8 in. = 2 - 3 t. vanilla extract
- Vinegar: 1 t. = 2 t. lemon juice
- Wine: 1/2 c. = for savory dishes: 1/2 c. beef, chicken, or veggie broth; for sweet dishes, 1/2 c. fruit juice
