Basic Cooking Substitutions for Emergency Use Part 2

cooking ingredients substitutions


This is the second part of the list of cooking substitutions.  The first half was published yesterday. There are numerous other cooking substitutions that will work when you are out of various ingredients.  We are attempting to collect as many as possible, if you have any good ones send them to us and we will share them with others.  Here is a previous post that we have published on this subject Common Food Substitutions for Hard Times

  • Lemon Zest (fresh grated lemon peel)
    Amount: 1 teaspoon
    Substitute: 1/2 teaspoon lemon extract
  • Marshmallows, Miniature
    Amount: 1 cup
    Substitute: 10 large marshmallows
  • Mayonnaise (for use in salads and salad dressings)
    Amount: 1 cup
    – 1 cup sour cream
    – 1 cup yogurt
    – 1 cup cottage cheese pureed in a blender
    – Or use any of the above for part of the mayonnaise
  • Mustard, Dry (in cooked mixtures)
    Amount: 1 teaspoon
    Substitute: 1 tablespoon prepared mustard
  • Onion
    Amount: 1 small or 1/4 cup chopped, fresh onion
    Substitute: 1 tablespoon instant minced onion
    TIP: Dried onion may be added directly to moist foods such as soups, gravies, sauces and salad dressings. You may need to rehydrate it with a little water before adding it to drier foods. Check package directions — one brand advises adding an equal amount of water and letting the dried onion stand 5 to 10 minutes.
  • Pasta (substituting one for another)
    Amount: 4 cups COOKED
    Substitute: The National Pasta Association suggests these substitution ratios.- 8 ounces of UNCOOKED elbow macaroni, medium shells, rotini, twists, spirals, wagon wheels, bow ties, mostaccioli, penne, radiatore, rigatoni, spaghetti, angel hair, linguine, vermicelli and fettuccine all produce about 4 cups COOKED pasta
  • – Use about twice as much UNCOOKED egg noodles to provide 4 cups COOKED pasta. Approximately 8 ounces UNCOOKED egg noodles equal 2 1/2 cups COOKED noodles.
  • Pumpkin Pie Spice
    Amount: 1 teaspoon
    Substitute: 1/2 teaspoon cinnamon plus 1/4 ground teaspoon ginger plus 1/8 teaspoon ground allspice plus 1/8 teaspoon ground nutmeg
  • Rice
    Amount: Any amount
    Substitute: Most rice products will substitute for each other on a fairly equal basis in recipes; however, their cooking times and the amount of liquid needed may vary. If possible, choose a rice with a comparable grain length for the closest match. Visit the USA Rice Federation’s Website to learn more about cooking with the different forms of rice.
  • Rum
    Amount: any amount
    Substitute: 1 part rum extract plus 3 parts water. For example: for 1/4 cup rum, substitute 1 tablespoon rum extract plus 3 tablespoons water.
  • Sugar, Confectioners’ or Powdered
    Amount: 1 cup
    Substitute: 1 cup granulated sugar plus 1 tablespoon cornstarch; process in a food processor using the metal blade attachment until it’s well blended and powdery.
  • Tomato Juice
    Amount: 1 cup
    Substitute: 1/2 cup tomato sauce plus 1/2 cup water
  • Tomato Soup
    Amount: 10 3/4 ounce can
    Substitute: 1 cup tomato sauce plus 1/4 cup water
  • Wine, Red
    Amount: Any
    Substitute: The same amount of grape juice or cranberry juice
  • Wine, White
    Amount: Any
    Substitute: The same amount of apple juice or white grape juice
  • Yeast, Compressed
    Amount: 1 cake (3/5 ounce)
    – 1 package (1/4 ounce) active dry yeast
    – Scant 2 1/2 teaspoons loose active dry yeast

I hope these lists prove useful to some of you.



Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top