ALLSPICE, 1 TSP GROUND
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
FINES HERBES, 4 TSP
1 tsp chervil
1 tsp chives
1 tsp tarragon
1 tsp parsley
ASIAN FISH SAUCE, 1 TBSP
2 tsp soy sauce
2 each mashed anchovies
FIVE SPICE POWDER, 5 TSP
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp fennel seed
1 tsp star anise
1 tsp szechwan peppercorns
ITALIAN HERB SEASONING, 2 TB
1 tsp oregano
1 tsp marjoram
1 tsp thyme
1 tsp basil
1 tsp rosemary
1 tsp sage
PUMPKIN PIE SPICE, 1 TSP
1/2 tsp cinnamon
1/8 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp ground mace
1/8 tsp ground cloves
CINNAMON SUGAR, 1 CUP
7/8 cup granulated sugar or superfine sugar
2 tbsp ground cinnamon
TAMARIND PASTE, 1 TBSP
1 tsp dates
1 tsp prunes
1 tsp dried apricots
1 tsp lemon juice
TOMATO SAUCE, 1 CUP
3/8 cup tomato paste
1/2 cup water
SEASONED RICE VINEGAR, 1 TB
1 tbsp rice vinegar or
1 tbsp white wine vinegar
1/2 tsp sugar
1/8 tsp salt
Directions
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
1996 From: Dorothy Flatman
Date: 04-19-96
Servings: 1 servings
Acceptable Emergency Substitutions Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverage; Chinese; Dessert; Fish
The History of Recipes
It is actually possible to trace the history of recipes back into the distant past, at least as far back into recorded history as the early Egyptians, and maybe further still. Having said that, in the main part, these ancient cook books were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
As we move on, there are a couple of interesting books dating from the 14th Century : a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these books are unconnected to the indian food that appears on menues today, but instead accounts of the types of food eaten by the rich and wealthy people of that period. Later, in the fifteenth century, the Crusaders brought back many foods, spices and herbs from the East, including coriander, parsley, basil and rosemary. These new foods and spices caused an eruption in recipe publications, some of which are kept safe in private libraries. The revolution that is television brought us cooking programs and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Acceptable Emergency Substitutions recipe.
