Cooking Substitutes and Equivalents

An ongoing list from what I find online.  For when I'm not posting the recipe (because it's in a cookbook).

Sources: foodsubs.com, cooks.com,  Ehow.com

Equivalents, Measures, and Substitutions 

First, because I'm always having to look it up:
1 Tablespoon = 3 tsp.
 4 Tablespoons = 1/4 c.


BEANS: 

15-oz can beans = 1 1/2 cooked beans, drained
1 pound dry beans = 6 cups cooked beans, drained
1 pound dry beans = 2 cups dry beans
1 cup dry beans = 3 cups cooked beans, drained

SPINACH:  One pound fresh = 1 cup cooked = 5 ounces frozen

DESSICATED COCONUT:  "Quaker oats, whiz them in a blender if you need them a finer grade. I've also used ground almonds."  "Banana chips."  "...anything, dried fruit,crushed nuts"


One pound of lean GROUND BEEF equals 2 1/2 cups of cooked ground beef. 

Onion

5 medium onions = 1 pound = 2 cups chopped = 3 cups sliced
1 small onion = 1/3 cup = 1 teaspoon onion powder = 1 tablespoon dried onion flakes
1 tbsp. of dried minced onions for every 1/4 cup of raw onion

Garlic

A head /bulb of garlic is about 10 cloves. 1 clove = 1 teaspoon chopped garlic = 1/2 teaspoon minced garlic = 1/8 teaspoon garlic powder = 1/2 teaspoon garlic flakes = 1/4 teaspoon granulated garlic = 1/2 teaspoon garlic juice

Broccoli

Broccolini, broccoflower, or cauliflower may be substituted for broccoli in most dishes.

• 1/2 pound broccoli = 1 serving
• 1 medium bunch = 3 to 4 servings
• 1 bunch of heads (also called a head sometimes) = 1-1/2 to 2 pounds =
• 1 pound fresh broccoli = 2 heads= 9 ounces trimmed= 2 cups chopped
• 10 ounces frozen broccoli pieces = 1-1/2 cups chopped
• 10 ounces frozen chopped broccoli = 2-1/2 cups chopped

Ex. : My broccoli soup recipe calls for a bunch broccoli, trimmed, and I substitute 2 c. frozen florets.

Tomato

• 3 medium globe tomatoes = 1 pound
• 8 small plum tomatoes = 1 pound
• 25 to 30 cherry tomatoes = 1 pound
• 2 cups chopped tomatoes = 1 pound
• 3/8 cup of tomato paste plus 1/2 cup water = 1 cup tomato sauce
• 1 cup canned tomatoes = 1-1/2 cups fresh, chopped, cooked tomatoes
• 1/2 pound or 1 tomato = 1 serving
• 1 cup firmly packed fresh tomato = 1/2 cup tomato sauce plus 1/2 cup water
• 1 pound fresh = 1-1/2 cups chopped
• 1 (16-ounce) can = 2 cups
• 1 (35-ounce) can = 4 cups undrained
• 1 (28-ounce) can = 3 cups undrained

Ex. : My chili recipe uses 12 lg. tomatoes.  I use 4 c. canned of any chunky canned type,  because  1 cup canned tomatoes = 1-1/2 cups fresh, chopped, cooked tomatoes = 1 pound fresh= 3 medium globe tomatoes


Herbs

Generally, follow 3 parts fresh = 1 part dried
Parsley follows this.


 chinese 5 spice substitute: 
Actual Genuine recipe:   
2 teaspoons of Szechuan peppercorns, roasted & ground
8 star anise, ground
½ teaspoon ground cloves
1 tablespoon ground cinnamon
1 tablespoon ground fennel seeds



Allspice and a pinch of ginger powder  or Fresh cinnamon, fresh cloves would get you towards the flavor. 


if you have cayenne pepper and ANY type of vinegar, you can make it yourself......



Hot Sauce =
2 tablespoons cayenne pepper
1/3 cup vinegar
3 tablespoons water
1/4 teaspoon salt.......... 

If you need 2 cups of buttermilk, add 1 tablespoon plus 1 teaspoon of lemon juice or vinegar to the milk. Two tablespoons aren't necessary. Stir 1/4 cup milk into 3/4 cup plain yogurt to create a nicely thick buttermilk substitute. Stir together 1 cup of milk and 1 3/4 teaspoon cream of tartar.