Thursday, March 18, 2010
Planters Punch
This is my favorite version...top shelf liquor only!
3 oz Myers's Original Dark Rum
3 oz Captain Morgan Silver Spiced
1.5 oz Grand Marnier
6 oz Orange Juice
6 oz Pineapple Juice
1.5 oz Lime Juice
1.5 oz Simple Syrup
4 dashes Bitters
2 oz Grenadine Syrup
1 Orange slices
In a pitcher combine Myers's Original Dark Rum, Captain Morgan Silver Spiced Rum, Grand Marnier, orange juice, pineapple juice, lime juice, simple syrup, bitters and grenadine. Pour into shaker and add ice. Shake and strain into an ice-filled highball glass. Garnish with orange slices.
This version is a bit lighter on the alcohol, but quite delicious.
1 oz Lime Juice
1 tsp Lemon Juice
2 oz Orange Juice
1 tsp Pineapple Juice
2 oz Light Rum (Bacardi Superior)
1 oz Jamaica Rum (Myer's dark)
2 dashes Triple Sec
1 dash Grenadine Syrup
Stir first 5 ingredients in an ice-filled cocktail glass. Add jamaican rum and stir. Add triple sec and grenadine. Garnish with slices of oragne, lemon, and pineapple, a maraschino cherry, and a sprig of mint dipped in sugar. Serve with a straw.
Another tasty version to try.
2 oz. Dark Rum
2 oz. Orange Juice
2 oz. Pineapple Juice
1/2 oz. Lime Juice
Dash Grenadine
Orange Slice & Cherry for garnish
Combine 3 juices and Rum in a shaker with ice. Shake well, and strain into an ice-filled Collins glass. Top with grenadine. Garnish with an Orange slice and a Maraschino Cherry.
For a thirsty crowd, multiply the recipe by number of servings and serve in a pitcher with ice.
Bahama Mama
1/2 oz Coconut Flavored Rum
1/2 oz Grenadine Syrup
2 oz Pineapple-Orange-Banana juice
1 cup crushed ice
Combine all ingredients in a blender. Blend until slushy.
Easy Mojito
1.5 oz Rum
12 Fresh Spearmint Leaves
1/2 Lime
7 oz Club Soda
2 TB Simple Syrup (or 4 tsp. sugar)
Gently crush mint leaves and lightly squeeze lime in a tall glass. Pour simple syrup to cover and fill glass with ice. Add Rum, club soda, and stir well. Garnish with a lime wedge and a few sprigs of mint.
Spiced Warm Apple Cider
1 Orange, peel and juice
2 Cinnamon Sticks
1 Whole Vanilla Bean
3 TB Sugar
2 Whole Cardamom Pods
5 Cloves
2 pieces Star Anise
2 oz Rum, per serving
Pour cider into a large saucepan. Add all ingredients except rum to cider and bring to a simmer. Take off heat and let steep overnight. Strain and keep warm until ready to serve. Spike each serving with rum and serve.
Hot Buttered Rum
Here are 2 methods for making Hot Buttered Rum. The first is a fairly quick, ready-to-serve recipe you can use for guests while the second allows you to prepare just one serving at a time. Great for cold winter nights!
2/3 cup packed Dark Brown Sugar
1/2 cup (1 stick) Unsalted Butter, room temp
1/4 cup Honey
1/2 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
1/8 tsp Ground Cloves
Pinch of Salt
3/4 cup Spiced Rum
2 cups Boiling Water
4 Cinnamon Sticks for Garnish
In a medium bowl, use an electric mixer to combine the brown sugar, butter, honey, cinnamon, nutmeg, cloves and salt.
Transfer mixture to a 4-cup measuring cup. Add the Rum and then the boiling water, stirring until the butter mixture is blended. Pour into 4 mugs and garnish with cinnamon sticks. Serves 4.
Hot Buttered Rum - Single-Serve Freezer Method
1 cup Unsalted Butter
1 to 1-1/2 cups Brown Sugar (adjust according to desired sweetness)
1 quart Vanilla Ice Cream, softened
1 tsp Nutmeg
1 tsp Ground Cardamom
1 tsp Vanilla
Blend all ingredients using a hand mixer, then freeze in a freezer-proof container.
To serve, combine one scoop of mixture with 3/4 cup boiling water and 1 ounce spiced rum. Add a cinnamon stick for garnish and serve.
Fruity Punch
Halved Red and Green Grapes
Chunks of Pomegranate
Sliced Star Fruit
Halved Kumquats
Halved Cherries
Pour chilled cranberry or pomegranate juice over the fruits and then pour chilled club soda or lemon-lime soda into the juice.
Paradise Punch
1 1/3 cups Apricot Nectar, chilled
2 cups Lemonade Concentrate, chilled
24 oz Unsweetened Pineapple Juice, chilled
In a large punch bowl, combine pineapple juice, apricot nectar and lemonade. Just before guests arrive add the ginger ale and some ice cubes. Serves about 30.
Tropical Rum Pitchers
1 cup Whipping Cream
2/3 cup Coconut White Rum
2/3 cup Spiced Dark Rum
1/3 cup Lime Juice
Ice Cubes
Pineapple Chunks and Lime Wedges for Garnish
Combine juices, cream and rums in a blender until smooth. Makes about 7 cups. Serve over ice in medium-sized water glasses and garnish with pineapple and lime. Serves about 6.
Simple Sangria Punch
1 cup fresh Bing Cherries, pitted and sliced
1 fresh Peach, sliced
1 Lemon, sliced
1 Orange, sliced
3 oz Orange Liqueur or Brandy
Chilled Soda Water
Combine all ingredients and chill well. Serve over ice.
Caribbean Cruise Punch
12 oz. Malibu Coconut Rum
16 oz. Pineapple Juice
16 oz. Pomegranate Juice (to soften the sweetness of the liquor and the pineapple)
Combine all ingredients and chill well. Float four orange slices in punch bowl as a garnish. Serve over ice.
Mimosa Punch
Recipe 1 - Mimosa Punch with Cointreau and Champagne

2 cups Orange Juice
2 cups Pear Nectar
1/2 cup Cointreau
2 bottles Chilled Dry Champagne
2 cups Ice Cubes
Orange slices and sliced strawberries for garnish.
Combine orange juice, pear nectar, and Cointreau in a large punch bowl, gently stir to combine. Just before serving, slowly add the champagne. Add the ice cubes, garnish with the fruit and serve. Serves about 8.
Recipe 2 - Mimosa Punch with Champagne
1 - 12 oz can frozen Orange Juice concentrate, thawed
1 liter Club Soda
1 or 2- 750 ml bottles Champagne
4 - 6 large Strawberries cut into slices
Chill all ingredients before mixing. Scoop orange juice concentrate into medium punch bowl and stir to soften. Slowly add club soda and then champagne. Float sliced strawberries on top and serve in champagne flutes or tall iced tea glasses. Serves 8-10 people.
Citrus Punch

6 oz Lemon Juice
6 oz can Frozen Lemonade
6 oz can Frozen Orange Juice
3 liters 7Up/Sprite
Chill ingredients. Mix first 4 ingredients in a large punch bowl. Add 7Up/Sprite. Add drops of red or orange food coloring if desired, stir. Float block of ice, garnish with fruit slices. Serves about 36.
Rum Punch
1 oz Dark Rum
1 oz Spiced Rum
1/2 oz Coconut Rum
2 oz Sour Mix
1 oz Pineapple Juice
1 oz Cranberry Juice
Combine all ingredients in a shaker with ice, shake and serve in a tall glass with a pineapple wedge and a cherry garnish.
Recipe 2 - Rum Punch
5 oz Dark Jamaican Rum
5 oz Vodka
2 1/2 cups Light Rum
1 oz frozen concentrated Daiquiri Mix
1 oz frozen concentrated Orange Juice
1 oz frozen concentrated Lemonade
1 20 oz can Pineapple Chunks, with juice
1 cup fresh Strawberries, cut in half
Mint leaves, for garnish
Combine all ingredients in a large punch bowl. Blend well using a whisk. Serve punch in tall glasses and garnish with mint leaves and orange slices. Serves about 6.
White Wine Sangria

2 Large, Sweet Oranges
2 Lemons
1/4 cup Superfine White Sugar
2 - 4 TB Triple Sec
1 bottle Cheap and Fruity White Wine
Juice one orange and one lemon. Slice orange and lemon into 1/4″ semi-circles. Add orange slices and sugar to pitcher. Mash gently with a wooden spoon until juice is released from fruit and sugar is combined. Add triple sec, orange juice, and wine. Let chill for 2-4 hours. Serve over ice cubes, with a few slices of fruit in each glass.
Recipe 2 - White Sangria with Brandy
2 bottles (750 ml each) Pinot Grigio
1 cup Brandy
4 cups Passion Fruit Puree
1 cup Superfine Sugar
4 Peaches, Nectarines OR Plums, pitted and cut into 1/2-inch pieces
Stir until the sugar dissolves; taste and add more sugar if needed. Refrigerate overnight. Up to 3 hours before serving, add peaches, nectarines or plums and stir. Makes 3 quarts.
Note: Instead of passion fruit puree, substitute passion fruit nectar and reduce sugar to 2/3 cup.
Recipe 3 - White Wine Sangria with Brandy and Triple Sec
2 Bottles White Wine
1/2 cup Brandy
1/4 cup Triple Sec
1 cup Orange Juice
1/2 cup Superfine Sugar
1/2 cup Sliced Strawberries
Orange Slices
Lemon Slices
Sliced Peaches
In a large pitcher combine all liquid ingredients. Add sugar and mix to dissolve. Add fruit and chill several hours before serving.
White Sangria Punch

1 (750 milliliter) Bottle Dry White Wine
3/4 cup Peach Flavored Vodka
6 TB Frozen Lemonade Concentrate, thawed
1/4 cup Sugar
1 pound White Peaches, pitted and sliced
3/4 cup Seedless Red Grapes, halved
3/4 cup Seedless Green Grapes, halved
In a large pitcher, combine dry white wine, peach vodka, lemonade concentrate and sugar. Stir until sugar is dissolved. Add sliced peaches, red and green grapes.
Refrigerate sangria until well chilled, at least 2 hours, or overnight to blend flavors. Serve over ice, and use a slotted spoon to include sliced peaches and grapes with each serving.
Wednesday, March 17, 2010
Cooking Timetables
| ||
Rare | 120° to 125°F | center is bright red, pinkish toward the exterior portion |
Medium Rare | 130° to 135°F | center is very pink, slightly brown toward the exterior portion |
Medium | 140° to 145°F | center is light pink, outer portion is brown |
Medium Well | 150° to 155°F | not pink |
Well Done | 160°F and above | steak is uniformly brown throughout |
Poultry cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing poultry, use the chart below as a guide to check doneness when the meat is oven baked, stewed, grilled, and cooked in a bag.Poultry Cooking Times
POULTRY Cooking Temperatures and Times Oven Cooked Approximate Cooking Time Type Temp. Weight Unstuffed Stuffed Chicken 350°F 2 1/2-3 lbs
3-4 lbs
4-6 lbs1 1/4-1 1/2 hrs
1 1/2-1 3/4 hrs
1 3/4-2 hrs1 1/2-1 3/4 hrs
1 3/4-2 hrs
2-2 1/4 hrsCornish Hen 350°F 1-2 lbs 1-1 1/4 hrs 1 1/4-1 1/2 hrs Capon 325°F 5-6 lbs
6-8 lbs1 3/4-2 hrs
2 1/4-3 1/2 hrs2 1/2-3 hrs
3-4 hrsTurkey, whole
Breast, half
Breast, whole
Breast, whole
Drumsticks
Thighs
Wings 325°F 8-12 lbs
12-14 lbs
14-18 lbs
18-20 lbs
20-24 lbs
2-3 lbs
4-6 lbs
6-8 lbs
3/4-1 lb
3/4-1 lb
6-8 oz2 3/4-3 hrs
3-3 3/4 hrs
3 3/4-4 1/4 hrs
4 1/4-4 1/2 hrs
4 1/2-5 hrs
50-60 min
1 1/2-2 1/4 hrs
2 1/4-3 1/4 hrs
2-2 1/4 hrs
1 3/4-2 hrs
1 3/4-2 1/4 hrs3-3 1/2 hrs
3 1/2-4 hrs
4-4 1/4 hrs
4 1/4-4 3/4 hrs
4 3/4-5 1/2 hrsGoose 350°F 10-12 lbs 2 3/4-3 1/4 hrs 3-3 1/2 hrs Duck 350°F 4-5 lbs 2-2 1/2 hrs 2 1/2-2 3/4 hrs Start with meat at refrigerator temperature. Remove from oven when meat thermometer reads 175°-180°F; temperature will continue to rise as it stands. Stewed Approximate Cooking Time Type Weight Unstuffed Stuffed Whole broiler fryer 3-4 lbs 1-1 1/4 hrs 1 1/4-1 3/4 hrs Whole roaster 5-7 lbs 1 3/4-2 hrs 2-2 1/2 hrs Whole cornish hens 18-24 oz 35-40 min 50-70 min Breast half, bone-in 6-8 oz 35-45 min Breast half, boneless 4 oz 25-30 min Leg or thigh 8 or 4 oz 40-50 min Drumstick 4 oz 40-50 min Wing or wingette/drumette 2-3 oz 35-45 min Grilled Approximate Cooking Time
Internal Temp. 180°FType Weight Unstuffed Stuffed Whole broiler fryer
(indirect heat)3-4 lbs 60-70 min 1 1/4-1 3/4 hrs Whole roaster
(indirect heat)5-7 lbs 18-25 min/lb 23-55 min/lb Whole cornish hens
(indirect heat)18-24 oz 45-55 min 1-1 1/2 hrs Whole turkey
(indirect heat)8-12 lbs
12-16 lbs2-3 hrs
3-4 hrsWhole duckling
(indirect heat)4 1/2 lbs 2 1/2 hrs Whole goose
(indirect heat)8-12 lbs 18-20 min/lb Whole capon
(indirect heat)4-8 lbs 15-20 min/lb Breast half, bone-in 6-8 oz 10-15 min/side Breast half, boneless 4 oz
6-8 oz8-10 min/side
10-15 min/sideLeg or thigh 8 or 4 oz 10-15 min/side Drumstick 4 oz
8-16 oz8-12 min/side
10-15 min/sideWing or wingette/drumette 2-3 oz 8-12 min/side Cooked at 350°F in Oven Bag Approximate Cooking Time Type Total
Weight Regular
Size
10" x 16"Large
Size
14" x 20"Turkey Size
10" x
23 1/2"Whole turkey, unstuffed 8-12 lbs
12-16 lbs
16-20 lbs
20-24 lbs1 1/2-2 hrs
2-2 1/2 hrs
2 1/2-3 hrs
3-3 1/2 hrsWhole turkey, stuffed 8-12 lbs
12-16 lbs
16-20 lbs
20-24 lbs2-2 1/2 hrs
2 1/2-3 hrs
3-3 1/2 hrs
3 1/2-4 hrsTurkey breast, bone-in 4-8 lbs
10-12 lbs1 1/4-2 hrs
2 1/4 -
2 3/4 hrs Turkey breast, boneless 2 1/2-3 lbs
5 lbs
8-12 lbs1 1/4-1 3/4 hrs
2-2 1/4 hrs
3-3 1/2 hrsTurkey drumsticks 1 1/2-2 lbs
2-3 lbs1 1/2-1 3/4 hrs
1 1/2 -
1 3/4 hrsChicken pieces 2-2 1/4 lbs
2 3/4-3 lbs45-50 min
45-50 minChicken thighs 1/2-1 1/2 lbs
1 1/2-2 1/4 lbs35-40 min
35-40 minChicken drumsticks 1-1 1/2 lbs
2-2 1/2 lbs35-40 min
35-40 minChicken breast half, bone-in 1 1/2-2 lbs
2-2 1/2 lbs40-45 min
40-45 minChicken breast half, boneless 3/4-1 lbs
1-1 1/2 lbs25-30 min
25-30 minWhole chicken 3 1/2-4 lbs
5-7 lbs1-1 1/4 hrs
1 1/4-1 1/2 hrsCornish hens 1 1/2-3 1/2 lbs
4-7 lbs40-45 min
55-60 minPreheat oven to 350°F. Add 1 Tbsp. flour to oven bag. Brush turkey with vegetable oil or butter. Remove poultry from oven when meat thermometer reaches 180°F. If using a Turkey Size oven bag for foods smaller than 12 lbs., gather oven bag loosely around food, allowing room for heat circulation, close with nylon tie and cut away excess oven bag.
Lamb Cooking Times |
Lamb cooking temperatures are important to monitor in order to ensure meat is safely cooked to the proper temperature. When preparing lamb, use the chart below as a guide to check doneness when the meat is oven baked, grilled, and cooked in a bag. |
LAMB Cooking Temperatures and Times | ||||
Oven cooked at 325°F | Approximate Cooking Time (Minutes per pound) | |||
Cut | Weight | Med-Rare (145°F) | Medium (160°F) | Well Done (170°F) |
Whole leg | 5-7 lbs 7-9 lbs | 15-20 min 20-25 min | 20-25 min 25-30 min | 25-30 min 30-35 min |
Leg shank half | 3-4 lbs | 25-30 min | 30-40 min | 35-45 min |
Leg sirloin half | 3-4 lbs | 25 min | 35 min | 45 min |
Leg roast (boneless) | 4-7 lbs | 20 min | 25 min | 30 min |
Rib roast or rack (cook at 375°F) | 1 1/2-2 1/2 lbs | 30 min | 35 min | 40 min |
Crown roast, unstuffed (cook at 375°F) | 2-3 lbs | 25 min | 30 min | 35 min |
Shoulder roast | 4-6 lbs | 20 min | 25 min | 30 min |
Shoulder roast (boneless) | 3 1/2-6 lbs | 35 min | 40 min | 45 min |
Grilled with high heat | Thinkness or Weight | Approximate Cooking Time (Minutes per side) | ||
Cut | Med-Rare (145°F) | Medium (160°F) | Well Done (170°F) | |
Chops - shoulder, loin or rib | 1 inch | 5 min | 8 min | 10 min |
Steaks - sirloin, or leg | 1 inch | 5 min | ||
Kabobs | 1 inch cubes | 4 min | ||
Patties | 1/2 inch | 3 min | ||
Leg, butterflied (indirect heat) | 4-7 pounds | 40-50 min total | ||
Start with meat at refrigerated temperature. Remove lamb from oven when it reaches 5° to 10°F below desired doneness; temperature will continue to rise as it stands. | ||||
Cooked at 325° in Oven Bag | Total Weight | Approximate Cooking Time | ||
Cut | Regular Size 10"x16" | Large Size 14"x20" | Turkey Size 19"x23 1/2" | |
Leg of lamb, bone-in | 8-10 lbs | 2-2 1/2 hrs | ||
Leg of lamb, boneless | 7-8 lbs | 1 3/4-2 1/4 hrs | ||
Leg roast, rolled, boneless | 2-4 lbs 4-5 lbs | 1-1 1/2 hrs | 1 1/2-2 hrs | |
Leg roast, half, bone-in | 3-5 lbs | 1-1 1/2 hrs | ||
Preheat oven to 325°F. Add 1 Tbsp. flour to oven bag. Remove lamb from oven when meat thermometer reaches 150°F or when meat is fork tender. If using a Turkey Size oven bag for foods smaller than 12 lbs., gather oven bag loosely around food, allowing room for heat circulation, close with nylon tie and cut away excess oven bag. |
3-5 min MedFish Cooking Times Fish cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing fish, use the chart below as a guide to check doneness when the fish is oven baked, pan fried, deep fried, grilled, and steamed. FISH Cooking Temperatures and Times Baked Approximate Cooking Time Portion Temp. Weight /
Thickness Total Time Whole 350°F 3-5 lbs 25-30 min Fillets 350°F 3-5 lbs 25-30 min Steaks 350°F 3-5 lbs 35-40 min Pan Fried Turn Once Whole Med. 8-15 min Fillets Med. .75 in. 7-9 min Steaks Med. 1 in. 9-10 min Deep Fried Whole 350°F Fillets 350°F .75 in. 3-5 min Steaks 350°F 1 in. 4-6 min Grilled - 4 in. from the Heat Source Turn Once Whole 10-20 min Fillets Med .75 in. 7-9 min Steaks Med 1 in. 9-10 min Steaming - Over Gently Boiling Water Whole 10-12 min Fillets .75 in. 10-12 min Steaks 1 in. 10-15 min Note: Cooking times are estimated times and will vary depending on the type and thickness of the fish. Fish is done when meat turns opaque white and has a flakey texture. Overcooking will cause the fish to be tough and lose flavor and moisture.
Substitutions
INGREDIENT | AMOUNT | SUBSTITUTION |
Allspice | 1 tsp. | 1/2 tsp. cinnamon + 1/2 tsp. ground cloves |
Apple Pie Spice | 1 tsp. | 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/8 tsp. cardamom |
Arrowroot | 1 1/2 tsp. | 1 Tbls. flour |
1 1/2 tsp. cornstarch | ||
Baking Powder | 1 tsp. | 1/3 tsp. baking soda + 1/2 tsp. cream of tartar |
Bay Leaf | 1 whole | 1/4 tsp. crushed |
Bread | 1 slice dry | 1/3 cup dry bread crumbs |
1 slice soft | 3/4 cup soft bread crumbs | |
Broth, Beef or Chicken | 1 cup | 1 bullion cube dissolved in 1 cup boiling water |
1 envelope powdered broth base dissolved in 1 cup boiling water | ||
1 1/2 tsp. powdered broth base dissolved in boiling water | ||
Butter | 1 cup | 7/8 cup lard + 1/2 tsp. salt |
Buttermilk | 1 cup | 1 cup plain yogurt |
1 cup milk + 1 Tbls. white vinegar or lemon juice | ||
1 cup milk + 1 3/4 tsp. cream of tartar | ||
Chives, chopped | 2 tsp. | 2 tsp. green onion tops, finely chopped |
Chocolate Chips | 1 oz. | 1 oz. sweet cooking chocolate |
Chocolate, unsweetened | 1 oz. or square | 3 Tbls. cocoa + 1 Tbls. fat |
Cocoa | 1/4 cup | 1 oz. square unsweetened chocolate (decrease fat in recipe by 1/2 Tbls.) |
Coconut Cream | 1 cup | 1 cup whipping cream |
Coconut Milk | 1 cup | 1 cup whole milk |
Corn | 1 doz. ears | 2 1/2 cup cooked corn |
Cornmeal, self-rising | 1 cup | 7/8 cup plain, 1 1/2 Tbls. baking powder, and 1/2 tsp. salt |
Corn Syrup | 1 cup | 1 1/4 cup light brown sugar + 1/3 cup water |
7/8 cup honey (baked goods will brown more) | ||
Corn Syrup, Dark | 1 cup | 3/4 cup light corn syrup + 1/4 cup light molasses |
Cornstarch (thickening) | 1 Tbls. | 2 Tbls. all-purpose flour |
2 Tbls. granular tapioca | ||
Cracker Crumbs | 3/4 cup | 1 cup dry bread crumbs |
Cream, Heavy | 1 cup | 3/4 cup milk + 1/3 cup butter or margarine (if used for baking) |
1 cup evaporated milk, undiluted | ||
Cream, Light | 1 cup | 3/4 cup milk + 3 Tbls. butter or margarine (if used for baking) |
1 cup evaporated milk, undiluted | ||
Cream, Whipped |
| Chill a 13 oz. can of evaporated milk until ice crystals form. Add 1 tsp. lemon juice. Whip until stiff. |
Dates | 1 lb. | 2 1/2 cup pitted |
Dill Plant, Fresh or Dried | 3 heads | 1 Tbls. dill weed |
Egg, whole, uncooked | 1 large, 3 Tbls. | 3 Tbls. + 1 tsp. thawed frozen egg |
2 1/2 Tbls. sifted, dry whole egg powder + 2 1/2 Tbls. lukewarm water | ||
2 yolks + 1 Tbls. water (for cookies) | ||
2 yolks (in custards, cream fillings, and similar mixtures) | ||
Eggs, uncooked | 1 cup | 5 large eggs |
6 medium eggs | ||
Egg White | 1 large, 2 Tbls. | 2 tsp. thawed frozen egg whites |
2 Tbls. sifted, dry egg white powder + 2 Tbls. warm water | ||
1 cup | 8 large egg whites | |
Egg Yolk | 1 yolk, 1 1/2 Tbls. | 3 1/2 Tbls. thawed frozen egg yolk |
2 Tbls. sifted, dried egg yolk | ||
1 cup | 12 large egg yolks | |
Flour, All-Purpose (for thickening) | 1 Tbls. | 1 1/2 tsp. cornstarch |
1 Tbls. granular tapioca | ||
1 Tbls. waxy rice flour | ||
2 Tbls. browned flour | ||
1 1/2 Tbls. whole wheat flour | ||
1 Tbls. quick-cooking tapioca | ||
Flour, All-Purpose | 1 cup, sifted | 1 cup + 2 Tbls. cake flour |
1 cup rolled oats, crushed | ||
1/2 cup cornmeal, bran, or rice flour + 1/2 cup all-purpose flour | ||
1 cup rye or rice flour | ||
1/4 cup soybean flour + 3/4 cup all-purpose flour | ||
1 lb. | 4 cups sifted | |
3 1/3 cups unsifted | ||
Flour, Cake | 1 cup sifted | 1 cup minus 2 tsp. all-purpose flour, sifted |
Flour, Self-Rising | 1 cup | 1 cup minus 2 tsp. all-purpose flour, 1 1/2 tsp. baking powder, and 1/2 tsp. salt |
Fruit, Fresh, Cut Up | 1 1/2 cups | 16 oz. can, drained |
Garlic | 1 clove | 1 tsp. chopped garlic |
1/2 tsp. minced garlic | ||
1/8 tsp. garlic powder | ||
1/2 tsp. garlic flakes | ||
1/4 tsp. granulated garlic | ||
1/2 tsp. garlic juice | ||
Garlic Salt | 1 tsp. | 1/8 tsp. garlic powder + 7/8 tsp. salt |
Gelatin, Flavored | 3 oz. | 1 Tbls. plain gelatin + 2 cup fruit juice |
Ginger | 1/8 tsp. | 1 tsp. candied ginger, rinsed in water to remove sugar, then finely cut |
1 Tbls. raw ginger | ||
Herbs, fresh | 1 Tbls. chopped | 1/2 tsp. dried crushed herb |
Honey | 1 cup | 1 1/4 cup sugar + 1/4 cup water |
Horseradish | 1 Tbls. | 2 Tbls. bottled fresh |
Ketchup | 1 cup | 1 cup tomato sauce, 1/4 cup brown sugar, and 2 Tbls. vinegar |
Lemon Juice | 1 tsp. | 1/2 tsp. white vinegar |
Lemon Peel, dried | 1 tsp. | 1 to 2 tsp. fresh grated |
1/2 tsp. lemon extract | ||
Lime | 1 med. | 1 1/2 - 2 Tbls. juice |
Maple Sugar (grated and packed) | 1/2 cup | 1 cup maple syrup |
1 Tbls. granulated sugar | ||
Marshmallows, mini | 1 cup | 8-10 regular |
Mayonnaise (for salad dressings) | 1 cup | 1/2 cup plain yogurt + 1/2 cup mayonnaise |
1 cup sour cream | ||
1 cup cottage cheese, pureed | ||
Milk, skim | 1 cup | 4 - 5 Tbls. non-fat dry milk powder + enough water to make 1 cup |
1/2 cup evaporated milk + 1/2 cup water | ||
Milk, Sweetened, Condensed | 1 can | Heat the following until butter melts and sugar is dissolved: 1/3 cup + 2 Tbls. evaporated milk, 1 cup sugar, and 3 Tbls. butter |
Add 1 cup + 2 Tbls. dry milk to 1/2 cup warm water. Add 3/4 cup sugar and 3 Tbls. melted butter. Stir until smooth. | ||
Milk, Whole | 1 cup | 1 cup reconstituted non-fat dried milk + 2 Tbls. melted butter |
1/2 cup evaporated milk + 1/2 cup water | ||
4 Tbls whole dry milk + 1 cup water (for use in baking) | ||
Mushrooms, Fresh | 1 Lb. | 2 - 3 cups whole |
5 cups sliced | ||
(1) 10 oz. can | ||
Mushrooms, Canned | 4 oz. | 2 cups sliced fresh |
6 Tbls. whole dried mushrooms | ||
Mustard, Dry | 1 tsp. | 1 Tbls. prepared mustard |
Onion, Fresh | 1 small | rehydrate 1 Tbls. instant minced onion |
Onion Powder | 1 Tbls. | 1 medium onion, chopped |
4 Tbls. fresh chopped onion | ||
Onions | 1 Lb. | 3 large onions |
2 - 2 1/2 cup chopped | ||
Orange Peel, Dried | 1 Tbls. | 2 - 3 Tbls. grated fresh orange peel |
grated peel of 1 med. orange | ||
2 tsp. | 1 tsp. orange extract | |
Parsley, Dried | 1 tsp. | 3 tsp. fresh parsley, chopped |
Peppers, green bell | 1 Tbls. dried | 3 Tbls. fresh green pepper, chopped |
Peppers, red bell | 1 Tbls. dried | 3 Tbls. fresh red pepper, chopped |
2 Tbls. chopped pimento | ||
Peppermint, dried | 1 Tbls. | 1/4 cup chopped fresh mint |
Pimento | 2 Tbls. | 1 Tbls. dried red bell pepper, rehydrated |
3 Tbls. fresh red bell pepper, chopped | ||
Pumpkin Pie Spice | 1 tsp. | 1/2 tsp. cinnamon, 1/4 tsp. ginger, 1/8 tsp. allspice, 1/8 tsp. nutmeg |
Shortening, Melted | 1 cup | 1 cup cooking oil |
Shortening, Solid | 1 cup | 1 cup minus 2 Tbls. lard |
1 1/8 cup butter (decrease salt in recipe by 1/2 tsp.) | ||
Sour Cream | 1 cup | 3/4 cup buttermilk + 1/3 cup butter or margarine |
1 cup plain yogurt | ||
3/4 cup milk, 3/4 tsp. lemon juice, and 1/3 cup butter or margarine | ||
Spearmint, Dried | 1 Tbls. | 1/4 cup fresh chopped mint |
Sugar, Brown | 1 cup packed | 1 cup granular sugar |
1 Lb. | 2 1/2 cups firmly packed | |
Sugar, powdered | 1 Lb. | 2 3/4 cups |
Sugar, granulated | 1 Lb. | 2 1/4 cups |
1 tsp. | 1/8 tsp. non-caloric sweetener solution | |
1 cup | 1 1/2 cup corn syrup (decrease liquid in recipe by 1/4 cup) | |
1 1/3 cup molasses (decrease liquid in recipe by 1/3 cup) | ||
1 cup powdered sugar | ||
1 cup brown sugar, firmly packed | ||
3/4 cup honey (decrease liquid in recipe by 1/4 cup; for each cup of honey used, add 1/2 tsp. baking soda) | ||
Tapioca, granular | 1 Tbls. | 2 Tbls. pearl tapioca |
Tomato Juice | 1 cup | 1/2 cup tomato sauce + 1/2 cup water |
Worcestershire Sauce | 1 tsp. | 1 tsp. bottled steak sauce |
Yogurt, Plain | 1 cup | 1 cup buttermilk |
1 cup cottage cheese, pureed | ||
1 cup sour cream |