Acceptable Emergency Substitutions
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Hints/info | 1 | Servings |
INGREDIENTS
| 1/2 | t | Cinnamon |
| 1/4 | t | Nutmeg |
| 1/4 | t | Ground cloves |
| 1 | t | Chervil |
| 1 | t | Chives |
| 1 | t | Tarragon |
| 1 | t | Parsley |
| 2 | t | Soy sauce |
| 2 | Mashed anchovies | |
| 1 | t | Ground cinnamon |
| 1 | t | Ground cloves |
| 1 | t | Fennel seed |
| 1 | t | Star anise |
| 1 | t | Szechwan peppercorns |
| 1 | t | Oregano |
| 1 | t | Marjoram |
| 1 | t | Thyme |
| 1 | t | Basil |
| 1 | t | Rosemary |
| 1 | t | Sage |
| 1/2 | t | Cinnamon |
| 1/8 | t | Ground ginger |
| 1/8 | t | Ground nutmeg |
| 1/8 | t | Ground mace |
| 1/8 | t | Ground cloves |
| 7/8 | c | Granulated sugar or |
| superfine sugar | ||
| 2 | T | Ground cinnamon |
| 1 | t | Dates |
| 1 | t | Prunes |
| 1 | t | Dried apricots |
| 1 | t | Lemon juice |
| 3/8 | c | Tomato paste |
| 1/2 | c | Water |
| 1 | T | Rice vinegar OR |
| 1 | T | White wine vinegar |
| 1/2 | t | Sugar |
| 1/8 | t | Salt |
| 1996 | m: Dorothy Flatman Date: 04-19-96 , m: Dorothy Flatman Date: 04-19-96 Posted to |
INSTRUCTIONS
CHILI SAUCE: Ketchup with prepared horseradish and lemon juice to taste. FRESH CHIVES: Green onions, including the tops. CHORIZO SAUSAGE: Hot Italian sausage, seasoned with garlic and ground red pepper. FISH STOCK: Equal parts clam juice and water. DRIED CURRANTS: Chopped dark raisins. GRAHAM CRACKER CRUMBS, 1 CUP: 15 graham crackers, ground in a blender. : OR 1 cup vanilla wafer crumbs. FRESH HERBS, 1 TABLESPOON MINCED: 1 teaspoon dried, of the same kind. FRESH HORSERADISH, 1 TABLESPOON GRATED: 2 tablespoons prepared, well-drained. HOT SAUCE (TABASCO): use red pepper flakes or ground red pepper. LEMON GRASS, 1 TABLESPOON MINCED: 1 teaspoon grated lemon rind. PREPARED MUSTARD, 1 TABLESPOON: 1 teaspoon dry mustard mixed with 2 teaspoons wine vinegar, white wine or water. PANCETTA: Cooked, lean bacon. PINE NUTS: Walnuts or Almonds. PROSCUITTO: Country ham. SAKE OR RICE WINE: Dry sherry or dry vermouth. SHALLOTS: Minced onion with half a small clove of minced garlic. CHINESE BLACK VINEGAR: Balsamic vinegar. WHITE WINE FOR COOKING: Dry vermouth. CAKE YEAST, 5/8-OUNCE CAKE: 1 Packet active dry yeast. Source: Oregonian FoodDay Food Tip column; typos by Dorothy Flatman MM-Recipes Digest V3 #251 Date: Fri, 13 Sep 1996 21:49:13 -0400 From: BobbieB1@aol.com
A Message from our Provider:
“Life: the ball’s in your court. After death: it’s God’s turn”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 898
Calories From Fat: 22
Total Fat: 2.6g
Cholesterol: 0mg
Sodium: 1444.8mg
Potassium: 1572.8mg
Carbohydrates: 235.5g
Fiber: 20.4g
Sugar: 193.3g
Protein: 8.1g