50+ Substitutions For Common Ingredients August 31, 2011 1 comment courtesy of thecouponhigh.net Have you ever been in the middle of a recipe and suddenly realized that you don’t have all the ingredients you need? All Spice, 1 TSP ¼ TSP cinnamon, ½ TSP ground cloves & ¼ TSP nutmeg Arrowroot, 1 TBSP 2 ¼ TBSP cornstarch Baking Powder, 1 TSP ¼ TSP baking soda, ½ TSP cream of tartar Balsamic Vinegar, 1 TBSP 1 TBSP apple cider/red wine & ½ TSP sugar Beef or Chicken Broth, 1 cup 1 cup boiling water & 1 bouillon cube Beer Equal parts white grape juice, apple juice or apple cider Brown Sugar, Dark, 1 cup 1 cup light brown sugar & 1 TBSP molasses Brown Sugar, Light, 1 cup ½ cup dark brown sugar * ½ cup granulated sugar or 1 cup granulated sugar & 2 TBSP molasses Bread Crumbs, Dry Equal parts crackers Butter Equal parts margarine or equal parts vegetable shortening Butter, Melted Equal parts oil Buttermilk, 1 cup Fill 1 cup with 1 TBSP vinegar/lemon juice and the rest milk Chives Equal parts scallions Cinnamon, 1 TSP ½ TSP allspice or 1 TSP cardamom Coconut Milk Wine
Chinese Marbled Tea Eggs + Video! - Appetite for China I'm excited to share with you all the first cooking video on Appetite for China! For a while I had considered adding video to enhance the content on this site, and finally the took the plunge after being inspired by fellow bloggers including Pinch of Yum, Crepes of Wrath, and Steamy Kitchen, plus a great panel on creating video at the Roger Smith Cookbook Conference a few weekends ago. So here's the first, born out of a fun Saturday afternoon. Let me know what you think! Chinese marbled tea eggs, stewed in a black tea/soy sauce/spice blend, are a ubiquitous and cheap snack sold all around China in snack stands and convenience stores. Once the eggs are cooked, you can eat them hot or cold as a snack. Update: Check out How to Make: Chinese Tea Eggs, the first of many cooking videos on Appetite for China!
Ottolenghi Soba Noodles with Aubergine and Mango Recipe Sunday afternoons are best when they're lazy. There are different varieties of lazy Sundays, of course, but I have two favorites in particular. There's the lounge around the house, don't bother brushing your hair kind. And there's the loll around in the sunshine, preferably on a beach or lawn, variety. I got together with my family for the latter last week - seven of us, polliwogs and picnic tables, donkeys and dahlias, fish ponds, and even a turtle or two. I stumbled on California-grown mangoes a few days prior. A bit of a heads up - there's a good amount of preparation involved in this recipe. Those of you heading to Rome - I know there were a number of you. For now, I'll leave you with a short list of Ottolenghi-related links: - Yotam Ottolenghi's new cookbook, Plenty - Ottolenghi: The Cookbook - Ottolenghi Website - Ottolenghi blog - Yotam Ottolenghi's 'The New Vegetarian' column on the Guardian While you are prepping the rest of the ingredients bring a large pot of water to a boil.
Maui Onion Dip We are a dippy family. Yeah those you that know us probably just nodded your head yes and agreed with that statement, but I’m not talking that kind of dippy, I’m talkin’ dip dip. We love dips. Be it artichoke or olive, dill, veggie or clam, (hey we are from New England after all) or even the Heluva Good dips my husband loves to keep the fridge stocked with, we love a good dippin’. Onion dip is one of our favorites and up until now we enjoyed the occasional Lipton onion dip, but sadly, that can be no more. I’m afraid I have to cast off the powdery dip in the pouch now that I have found this dip. This creamy, tantalizing onion dip that is like no other dip we have tasted. Amazingly good. The hardest part of making this was caramelizing the onions and that took like all of 20 minutes. I made this over the weekend when we had 2 extra kids in the house (as always) and the gang of them just about polished the whole bowl off on us. Must make more. Honestly, if you love dip, make this.
ZICO & perfect fit “coco-butter monkey cups” | bento zen this week i’m participating in tone it up’s “beach week” — a week of scheduled workouts and slim-down meals designed to make the most of the last few days of summer. karena and katrina have teamed up with ZICO to host an exciting contest; the best recipe incorporating chocolate ZICO and perfect fit protein powder wins a 3-month supply of both of those products! i legitemately use perfect fit almost every day, and ZICO is one of my favorite special treats… so, needless to say, i got really excited about this contest. the result of my frantic brainstorming was these “coco-butter monkey cups” — they are dairy-free, gluten-free, and vegan. recipe and details below! one of my favorite things about both of these products is the fact that they taste decadent but are much more healthful than typical sweets. perfect fit can be used in baking (i’ve had great success with muffins and cupcakes!) be sure to check out the other delicious entries by searching #TIUZico on instagram! Like this:
Mushroom Recipes : COLLECTION Indexed : vegetables/mushrooms From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) Date: Thu, 2 Sep 93 13:29:27 +0200 From: arielle@taronga.com (Stephanie da Silva) BACON AND CREAM CHEESE STUFFED MUSHROOMS ======================================== Ingredients: ------------ 8 oz. cream cheese, softened 4-6 strips of bacon, fried and crumbled; reserve fat 1 small onion, finely chopped 20-25 large mushrooms, stems removed about 8 mushroom stems, finely chopped Instructions: ------------- Saute onion and mushroom stems in bacon fat until tender. Drain off excess fat. Mix crumbled bacon, onion and stems with softened cream cheese until the mixture is workable. From: jkwallac@uci.edu (Janis Wallace) BAKED STUFFED MUSHROOM ====================== Ingredients: ------------ 8-10 large fresh mushrooms 1 can of crab meat (drained) 1-2 tblsp mayonaise 1/4 cup (or so) shredded swiss cheese Instructions: ------------- Cut the stems of the mushrooms and scoop out the centers.
German Style Soft Pretzels Maybe it is my German background… or maybe my love of all things salty, but I think nothing is better than a hot pretzel. Soft pretzels are great, but they are only good fresh. Luckily they are not too tough to make at home. The following recipe may look long, but it is easier than making bread. We made a batch for a Octoberfest party we threw and they were a huge hit. In order to give the pretzels a dunk in boiling water gives them their chewy skin. Ingredients:1 teaspoon instant yeast1 tablespoon malt powder or brown sugar2 to 3 cups all-purpose unbleached or bread flour1 teaspoon salt1 cup warm milk (approximately 110 degrees, which is 1 minute in my microwave)Directions:Combine all of the ingredients in a bowl and mix together until it forms a ball.
Paper-wrapped Mini Sponge Cake Remember the mini egg cake recipe I posted a couple of months ago? Many people left comments and tried the recipe, and everyone was asking me about the paper-wrapped mini sponge cake recipe that ones get at Asian-style bakery shops. You know, those cute cup-shaped cake that is spongy, soft, airy, light, and oh-so-good at tea time, or breakfast time? I love this mini sponge cake very much. Anyway, my contributor CP Choong told me that she learned this recipe from a Chinese language website. Try out if you love them. Instant Pot Herbed Chickpea Plov Recipe Plovs. I started cooking them last year pretty regularly, locking onto one in particular early in my exploration. It was the Green-herbed Plov with Chickpeas in the Samarkand cookbook by Caroline Eden and Eleanor Ford. It is the lone vegetarian plov recipe they included in that book, because, as noted, it's hard to find a plov in Central Asia without meat as its central component. If you love robust one-pot rice dishes, and you own an Instant Pot, you're going to want to dig in here, this plov recipe is for you. If you've never experienced a plov, its heralded as "the undisputed king" of Uzbek cuisine, a steaming pilaf cooked in layers, served everywhere in Central Asia. In the beginning I was cooking my plovs in a big cast iron Dutch oven, but quickly moved on to a kamado-san rice cooker donabe. For reference, this is the Instant Pot I used for this recipe: Instant Pot DUO Plus 6 Qt 9-in-1
100 Greatest Cooking Tips (of all time!) : Chefs 1. Remember, y'all, it’s all about the prep. Take away the stress by doing the prep the night or day before. You'll look like a star.Paula Deen Paula’s Best Dishes 2. The smaller the item, the higher the baking temperature. 3. 4. 5. 6. 7. 8. 9. 10. Homemade Gyoza Wrappers “Luck is like having a rice dumpling fly into your mouth.” — Japanese Proverb I’m a huge lover of all types of dumplings, especially Japanese gyoza. Living in Japan meant I was able to feed my inner gyoza monster on a regular basis. In our apartment complex in Tokyo we had a little mini supermarket in the courtyard. Squirrel and I would make daily pilgrimages there for things like milk, fresh veggies, or a piece of fish for dinner. Every week a stand was set up in the middle of the store where a vendor sold something special, like a variety of miso pickles or tea. Now that we’re in the States, far away from my gyoza man, my options are much more limited. Homemade Gyoza WrappersAdapted from The Japanese Kitchen, by Hiroko Shimbo Makes 40 wrappers Sift two cups of all-purpose flour into a large bowl and stir in a 1/4 teaspoon of salt. Add about 1/2 a cup of boiling water, little by little, using chopsticks to stir, until you can form the mixture into a ball. Shhhh, don’t tell!