What is your favorite quick and cheap dinner solution?

**diana_circe** · 04-12-2008, 03:08 PM

Originally Posted by Shancopp

fry some boneless skinless chicken boobs in a skillet, (a non stick doesn't work so good for this...as you want the "scrapings" off the bottom of the pan). Brown well on both sides. Add a can of cream of chicken soup and use it to deglaze or "scrap up" all the tidbits of browning off the bottom of the skillet. This browns up the soup and gives it tons of flavor and makes instant gravy. Serve over pasta, rice or taters.

We do this with pork chops. I can get a bag of instant taters (just add hot water) for $1.39 that feeds our family for three meals, and the local butcher has 5oz boneless pork chops for .75 each. I can feed the whole family for for about $6.30

When I can catch the big pork roasts on sale for a really cheap price I buy one and cut it into 2 or 3 big chunks. I take one, cut it into cubes and marinate it in Italian dressing for a few hours or overnight. When I'm ready I brown the meat. I take the cooked meat and throw it in a 9x13 baking dish and take a can of cream of celery or cream of mushroom soup, a can of diced tomatoes with mild green chilis, water and a couple of cups of instant rice (due to the soups and liquid in the diced tomatoes I use 2 cups of rice to 1 1/2 cups water) and mix it all together in the baking dish and bake until the rice is tender. We call it mush and it looks kind of weird, but we all like it.

Also, for the 6 of us, a couple of packages of hot dogs, a can of chili and a bag of cheap oven ready fries goes a long way to fill us up for less than $7 I don't prefer to feed the family this way, but my hubby and I get paid within a few days of each other, so there's almost two weeks between checks and on week two the cheap meals come in really handy.

**Advertisement** · 04-12-2008 03:08 PM

**diana_circe** · 04-12-2008, 03:12 PM

Originally Posted by dixiechicken

I am a Shepherd's Pie fan.....easy with corn, mashed taters, ground beef/onion! I have one in the freezer waiting for me.....

We make this often too. Except we use green beans and pour tomato soup over it before adding the smashed taters.

**Unicornmom77** · 04-12-2008, 03:50 PM

Originally Posted by diana_circe

I don't prefer to feed the family this way

I hear ya, there are so many healthier options I would love to cook, but budget overcomes my wishes many a times LOL

**lymi** · 04-12-2008, 06:30 PM

Fry some hamburger meat. Add spaghetti sauce. Get a loaf of french bread or bollio rolls. Scoop the bread out of it leaving the shell. Toast it lightly in oven. Fill the shell with the hamburger mixture. Put some cheese on top and melt in oven. Put the top back on the bread shell and cut in slices. Very good and cheap

**diana_circe** · 04-12-2008, 07:45 PM

A friend of mine catches those bread sticks that you just heat and eat when they are on sale, grabs a jar/can of spaghetti sauce with meat and that's dinner with a green salad.

**Char** · 04-12-2008, 08:23 PM

Originally Posted by Beso

Chichen Pot Pie

You need a package of frozen veggies, large can of cream of chicken soup, 3 chicken breasts. (makes a 9x11 or 13 cake pan size) and some Bisquick

Boil your chicken or can use the already cooked stuff, I preheat my veggies in a sauce pan with the soup, then pour the soup and veggie mix into the cake pan then mix in the chicken. On top I add the bisquick (prepare bisquick like you were making biscuits ) I cover mine with foi, since I am not big on eating anything dark. Put in over set at 350 for about 20 minutes...

Its so good and easy....

YUM ! That does sound good and easy !

This thread rocks... there are some GREAT quick and easy meals posted !

Thanks EVERYONE !

**flute** · 04-13-2008, 07:08 AM

http://www.foodsubs.com/

My food substitution list; part of my master

Alcohol apple juice makes a good substitution in dessert recipes. or chicken broth often makes a good substitution for wine in savory/side dish/main dish recipes.
When using flavored liqueurs, extracts can be substituted if you make up the balance of the liquid with water. For example, if a recipe calls for 2 tablespoons Grand Marnier you could use 1/2 teaspoon orange extract. Just be sure to get the same level of orange flavor. This may take some experimentation.

Allspice, 1 teaspoon
1/2 teaspoon cinnamon and 1/2 teaspoon ground cloves OR
1/4 ts ground cinnamon, & 1/2 ts ground cloves, & 1/4 ts ground nutmeg can be substituted for 1 ts ground allspice

Almond extract
Use Amaretto

Aniseed = fennel seed or a few drops anise extract.

Apple pie spice, 1 teaspoon
1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/8 teaspoon cardamom

Arrowroot starch, 1-1/2 teaspoon
1 tablespoon flour OR
1-1/2 teaspoons cornstarch

Baking Powder
1/3 teaspoon baking soda and 1/2 teaspoon cream of tartar OR
1/4 teaspoon baking soda and 1/2 cup sour milk or buttermilk (decrease liquid called for in recipe by 1/2 cup OR
1/4 teaspoon baking soda and 1/2 tablespoon vinegar or lemon juice used with sweet milk to make 1/2 cup (decrease liquid called for in recipe by 1/2 cup OR 1/4 ts baking soda + 1/2 ts cream of tartar can be substitute for 1 ts baking powder

Baking Soda There is no recommended substitute for baking soda

Basil = oregano or thyme

Bay leaf, 1 whole
1/4 teaspoon crushed

Beau Monde celery salt OR Accent (seasoned salt) OR 1/4 teaspoon each of celery salt and onion powder

Beet = Canned beets are a good substitution for fresh. OR slicing tomatoes in salads.

Bisquick
2 C all purpose flour
1 TB sugar
1 ts salt
1/3 C lard or shortening
1 TB bkg powder
Sift or mix ingredients.
Cut in lard till mixture resembles fine meal.
I used this "dry baking mix" except I used about 1/3 C cold butter.

Black Radish - rutabaga (a much milder flavor) OR Turnip (for a much milder flavor)

Bouquet Garni
1/2 teaspoon each dried parsley flakes, dried thyme leaves and 1 bay leaf (crushed), can be substituted for 1 teaspoon bouquet garni.

Broth, beef or chicken, 1 cup
1 bouillon cube dissolved in 1 cup boiling water OR
1 envelope powdered broth base dissolved in 1 cup boiling water OR
1 teaspoon powdered broth base dissolved in 1 cup boiling water

Brown sugar
For each cup: use 1 cup granulated sugar mixed with 1 Tablespoon molasses

Burdock use: asparagus or artichoke hearts.

Butter, 1 cup
7/8 to 1 cup hydrogenated fat and 1/2 teaspoon salt OR
7/8 cup lard plus 1/2 teaspoon salt OR
1 cup margarine
OR unsalted butter can be substituted for regular butter in any recipe. It is NOT necessary to add salt.

Buttermilk
For each cup: Mix 1 cup of plain yogurt or sour cream mixed with ¼ cup reg (or skim) milk (use only 1 cup of the mixture) OR
Add 1 Tb of vinegar or lemon juice to 1 cup of non-dairy milk and letting it sit for a few minutes. OR
1 tablespoon vinegar plus enough milk to equal 1 cup

Cake flour
For each cup: Measure 1 cup of all-purpose flour, remove 2 Tablespoons
and replace with 2 Tablespoons of cornstarch

Cardamom Use ginger

Carrot Parsnip (do not serve raw) OR jicama or daikon (especially if served raw), OR celery (good raw or cooked) OR turnip (if cooked) OR cauliflower

Catsup, 1 cup
1 cup tomato sauce, 1/2 cup sugar and 2 tablespoons vinegar (for use in cooking)

Cheese Sauce
2 tablespoons flour
4 tablespoons butter
1 teaspoon olive oil
1 clove garlic, crushed
1/2 cup half-and-half
1 cup milk
white pepper to taste
2 tablespoons parsley, chopped
3/4 cup grated Myzithra or Romano cheese
PREPARATION:

Combine butter and olive oil in a saucepan over medium heat; add flour and stir until well blended. Cook for about 2 minutes, until flour is just beginning to color; add garlic. Pour milk and half-and-half in the roux with pepper and parsley. At the last moment add the cheese. Serve hot over hot cooked pasta.
OR
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
dash pepper
1 cup milk
1/3 cup sharp or mild Cheddar cheese
1/2 teaspoon dry mustard
dash garlic powder

**Melt butter in saucepan, stir in flour - cook 1 min. Stir in s & p, Gradually add milk. Cook over low heat until sauce is thickened. Add rest of ingredients, cook & stir until cheese is melted.
OR
1/2 cup heavy cream heated, add Chedder cheese or american & black
pepper. Melt slowly and stir well.

Cheez Whiz : Melt in a double boiler 2 pounds Velveeta cheese + 1 C milk + 1 teaspoon sugar + 1/2 C margarine

Chervil
1 teaspoon dried parsley flakes plus 1/8 teaspoon rubbed, dried sage can be substituted for 1 teaspoon chervil.
OR tarragon OR parsley

Chicken stock base, instant, 1-1/2 teaspoons
1 chicken bouillon cube

Chicken stock base, instant, 1 tablespoon dissolved in 1 cup water
1 cup canned or homemade chicken broth or chicken stock
Chili Powder Use dash bottled hot pepper sauce + a combination of oregano & cumin.

Chili Sauce
For one cup: Combine 1 cup tomato sauce, ¼ brown sugar, 2 Tablespoons vinegar, 1/4 teaspoons cinnamon, dash of ground cloves and dash of allspice

Chinese Five-Spice Powder
Ground anise, Black peppercorns (or ground black pepper), Ground cinnamon, Ground cloves, & Fennel seeds
Combine equal measurements of the above ingredients in a pepper mill, clean coffee grinder or blender and grind until fine.
Store in an airtight container.

Chives
Use green onion or scallion tops instead.
OR use leeks.

Cinnamon
1/2 teaspoon ground all spice ORnutmeg or allspice (using 1/4 of the amount called for ORteaspoon ground cardamom can be substituted for 1 teaspoon ground cinnamon.

Cloves Use allspice, cinnamon or nutmeg.

Cocoa & Chocolate
3 TB cocoa plus 1 tbs. butter, margarine, or shortening= 1 square of baking chocolate

6 TB cocoa, 7 TB, sugar, and 1/4 C butter, margarine, or shortening= 6 oz (1 C) of semisweet chocolate chips

3 TB cocoa, 4 1/2 TB sugar, and 2 2/3 TB butter, margarine, or shortening= 4 oz of sweet baking chocolate

Cocoa powder sub = carob

For every 1 ounce of unsweetened baking chocolate called for in a recipe, substitute 3 tablespoons cocoa powder plus 1 tablespoon butter, shortening or vegetable oil.

For melted baking chocolate, use melted butter, shortening or vegetable oil.

For 3 tablespoons Dutch-processed cocoa, substitute 3 tablespoons natural cocoa powder plus 1/8 teaspoon baking soda.

For 3 tablespoons natural cocoa, substitute 3 tablespoons Dutch-processed cocoa plus 1/8 teaspoon cream of tartar or 1/8 teaspoon lemon juice or vinegar.

For 1 ounce (1 square) unsweetened chocolate, substitute 3 tablespoons cocoa powder plus 1 tablespoon shortening or butter.
For 1 ounce (1 square) semisweet chocolate, substitute 1 square unsweetened chocolate plus 1 tablespoon sugar, or substitute 3 tablespoons semisweet chocolate chips.

Do not substitute milk chocolate for recipes that call for semi-sweet or bittersweet chocolate. Milk chocolate is more heat sensitive than other chocolates, and it has a much different flavor and sweetness.
Chocolate chips, semisweet, 1 ounce
1 ounce sweet cooking chocolate, chopped.

Chocolate, semisweet, 1-2/3 ounces
1 ounce unsweetened chocolate and 4 teaspoons sugar

Chocolate, semisweet chips, melted, 6-ounce package
2 squares unsweetened chocolate, 2 tablespoons shortening and 1/2 cup sugar

Chocolate, unsweetened, 1 ounce or square
3 tablespoons cocoa and 1 tablespoon fat

Chocolate, unsweetened, 1 ounce or square
3 tablespoons cocoa and 1 tablespoon fat

Cocoa, 1/4 cup or 4 tablespoons
1 ounce (square) chocolate (decrease fat called for in recipe by 1/2 tablespoon)

**flute** · 04-13-2008, 07:09 AM

Coconut, 1 tablespoon grated, dry
1-1/2 tablespoons fresh coconut, grated

Coconut cream, 1 cup
1 cup whipping cream

Coconut milk, 1 cup
1 cup whole or 2 percent milk OR 1 C whipping cream + 1/2 ts each coconut extract & granulated sugar.

Coffee 1/2 C hot water & 1ts instant coffee granules can be subbed for 1/2 C strong brewed coffee.

Cool Whip
1/2 c Skim milk, 1/2 c Nonfat dry milk powder, 1/8 ts Cream of tartar, 4 ts lemon juice, 2 ts Sugar (opt), 1/2 ts Vanilla (opt)
1. Put the skim milk in a small metal bowl, set in
freezer, and let stand just til ice crystals begin to
form (about 15 minutes).

2. Remove from the freezer and add the dry milk powder
and cream of tartar. With hand electric mixer, whip
the mixture at high til foamy.

3. Beat in 1 tsp. lemon juice and continue beating til
the mixture begins to thicken. Beat in another tsp of
lemon juice and if desired, the sugar, and continue
beating til the mixture peaks softly. Add the
remaining 2 tsp lemon juice and continue whipping to
stiff peaks. Fold in vanilla (if desired), and serve
immediately as a dessert topping or however you use
Cool Whip.

Cornstarch (for thickening sauces)
For each Tablespoon: Use 2 Tablespoons all-purpose flour OR
2 tablespoons granular tapioca OR 2 ts arrowroot starch can be subbed for 1 TB flour

Corn syrup
Replace with honey OR
1 cup sugar and 1/4 cup liquid (use whatever liquid is called for in the recipe) OR 1 1/4 C sugar & 1/3 C liquid OR Dark & light can be used interchangeably.

Cracker crumbs, 3/4 C
1 cup dry bread crumbs

Cream, half-and-half, 1 cup
7/8 cup milk and 1/2 tablespoon butter or margarine OR
1 cup evaporated milk, undiluted

Cream, heavy, 36 percent to 40 percent fat, 1 cup
3/4 cup milk and 1/3 cup butter or margarine (for use in cooking and baking) = to 1C

Cream, light, 18 percent to 20 percent fat, 1 cup
3/4 cup milk and 3 tablespoons butter or margarine (for use in cooking and baking)
1 cup evaporated milk, undiluted OR 3 TB utter & 7oz milk = 1 C

Cream, whipped
Chill a 13 oz. can of evaporated milk for 12 hours. Add 1 teaspoon lemon juice. Whip until stiff.

Cream of Tartar
For ½ teaspoon: Use 1½ teaspoons of lemon juice ORWhen cream of tartar is used in whipping egg whites, it acts as a stabilizer. There is no exact substitute, but you can add a pinch of salt for each 1 to 2 egg whites instead, but it has a lesser stabilizing effect.

Cumin caraway seeds (use half as much) OR caraway seeds + anise seeds OR Chili powder

Egg, 1 whole, 3 tablespoons
3 tablespoons and 1 teaspoon thawed frozen egg OR
2 1/2 tablespoons sifted, dry whole egg powder and 2 1/2 tablespoons lukewarm water OR
2 yolks and 1 tablespoon water (in cookies) OR
2 yolks (in custards, cream fillings and similar mixtures) OR half a mashed banana for each egg called for in cookies, bars, & muffins. (sweet foods) OR
1 heaping TB of cornstarch + 1 1/2 TB of water

Egg Substitute
6 egg whites, & ¼ c nonfat dry milk & 1 TB vegetable oil

Combine all ingredients in a mixing bowl and blend until smooth.
Store in a jar in the refrigerator up to 1 week.
Mixture also freezes well.
To prepare scrambled eggs; fry slowly over low heat in a nonstick frying pan.
Yield 4 servings.
One serving 1/4 cup (1 egg equivalent) Calories 69, Protein 7 grams, Fat 3 grams, Fiber 0, Cholesterol <1 mg, Sodium 98 mg, Potassium 140 mg.
Exchange 1 lean meat

Egg white, 1 white, 2 tablespoons
2 tablespoons thawed frozen egg white OR
2 teaspoons sifted, dry egg white powder and 2 ORtablespoons lukewarm water OR meringue powder can be subsituted for egg whites in a meringue application. 3 egg whites = approx. 3 TB meringue powder + 6TB water.

Egg yolk, 1 yolk, 1-1/2 tablespoons
2 tablespoons sifted, dry egg yolk powder and 2 teaspoons water OR
1-1/3 tablespoons thawed frozen egg yolk

Flour, all-purpose, for thickening, 1 tablespoon
1-1/2 teaspoons cornstarch, arrowroot starch, potato starch or rice starch OR
1 tablespoon granular tapioca OR
1 tablespoon waxy rice flour OR
1 tablespoon waxy corn flour OR
2 tablespoons browned flour OR
1-1/2 tablespoons whole wheat flour OR
1/2 tablespoon whole wheat flour and 1/2 tablespoon all-purpose flour
OR 1/2 TB (which equals 1 1/2 ts) cornstarch, potato starch, rice starch arrowroot starch OR 1 TB quick cooking tapioca can be used for 1 TB all purpose flour for thickening.

Flour, all-purpose, 1 cup sifted

Note
Specialty flours added to yeast bread recipes will result in a reduced volume and a heavier product.

1 cup and 2 tablespoons cake flour OR
1 cup minus 2 tablespoons unsifted all-purpose flour OR
1-1/2 cups bread crumbs OR
1 cup rolled oats OR
1/3 cup cornmeal or soybean flour and 2/3 cup all-purpose flour OR
1/2 cup cornmeal, bran, rice flour, rye flour or whole wheat flour and 1/2 cup all-purpose flour OR
3/4 cup whole wheat flour or bran flour and 1/4 cup all-purpose flour OR
1 cup rye or rice flour OR
1/4 cup soybean flour and 3/4 cup all-purpose flour

Flour, cake, 1 cup sifted
1 cup minus 2 tablespoons sifted all-purpose flour
OR ~ Combine 7/8 C flour & 2TB cornstarch to equal 1 C cake flour

Flour, self-rising, 1 cup
1 cup minus 2 teaspoons all-purpose flour and 1-1/2 teaspoons baking powder and 1/2 teaspoon salt

Flour, whole wheat
Substitute whole wheat flour for 1/4 to 1/2 of white flour called for in recipe
Fresh Ginger ~ = candied ginger

Garlic, 1 clove, small
1/8 teaspoon garlic powder OR 1/8 to 1/4 ts instant minced garlic

Gelatin, flavored, 3-ounce package
1 tablespoon plain gelatin and 2 cups fruit juice

Ginger, 1/8 teaspoon, powdered
1 tablespoon candied ginger rinsed in water to remove sugar and finely cut OR
1 tablespoon raw ginger OR allspice OR cinnamon OR mace OR nutmeg

Ground Red Pepper
For ¼ teaspoon: use 8 drops of Tabasco (or other hot pepper sauce)

Herbs, fresh, 1 tablespoon, finely cut = 1 teaspoon dried herbs

Honey, 1 cup
1-1/4 cups sugar and 1/4 cup liquid (use liquid called for in recipe)

Horseradish, 1 tablespoon, fresh
2 tablespoons bottled

Italian Seasoning
1/4 teaspoon EACH dried oregano leaves, dried marjoram leaves and dried basil leaves plus 1/8 teaspoon rubbed dried sage can be substituted for 1 1/2 teaspoons Italian seasoning.
OR Blend of any of these herbs: basil, oregano, rosemary & ground red pepper

kitchen bouquet Try a combination of Parsley & thyme
OR
basil, bay, oregano, and parsley

Lemon, 1 teaspoon juice
1/2 teaspoon vinegar

Lemon, 1 medium
2 to 3 tablespoons juice and 1 to 2 teaspoons rind

Lemon grass = zest of 1 lemon

Lemon peel, dried, 1 teaspoon
1 to 2 teaspoons grated fresh lemon peel OR
Grated peel of 1 medium lemon OR
1/2 teaspoon lemon extract[/color]

Macaroni, 4 cups cooked, 2 cups, uncooked
2 cups spaghetti, uncooked OR
4 cups noodles, uncooked

Mace = allspice OR cinnamon ORginger OR nutmeg

Maple sugar, 1/2 cup
1 cup maple syrup

Maple sugar, grated and packed, 1 tablespoon
1 tablespoon white, granulated sugar

Marjoram - use basil, thyme or savory

Marshmallows, miniature, 1 cup
10 large

Mayonnaise for use in salads and salad dressings, 1 cup
1/2 cup yogurt and 1/2 cup mayonnaise OR
1 cup sour cream OR
1 cup cottage cheese pureed in a blender

Mexican Seasonings Mix
1 C dried minced onion, 1/3 C beef boulion powder
1/3 C chili powder, 2 TB ground cumin, 4 ts crushed red pepper, 1 TB oregano, 2 ts garlic powder
Mix all and store in pantry up to 4 months

Milk, buttermilk, 1 cup
1 cup plain yogurt

Milk, buttermilk or sour, 1 cup
1 cup minus one tablespoon sweet milk (ie whole) and 1 tablespoon lemon juice or vinegar (allow to stand 5 to 10 minutes) OR
1 cup sweet milk (ie whole/vitamin D) and 1-3/4 teaspoons cream of tartar

Milk, evaporated, whole or skim, 1/2 cup plus 1/2 cup water
1 cup liquid whole milk

Milk, skim, 1 cup
4 to 5 tablespoons nonfat dry milk powder and enough water to make one cup, or follow manufacturer's directions

Milk, skim, 1/4 cup
4 teaspoons nonfat dry milk powder plus water to make 1/4 cup, or follow manufacturer's directions OR
2 tablespoons evaporated skim milk and 2 tablespoons water

**flute** · 04-13-2008, 07:10 AM

Milk, sweetened condensed, 1 can, about 1-1/3 cup
Heat the following ingredients until sugar and butter are dissolved:
1/3 cup and 2 tablespoons evaporated milk
1 cup sugar
3 tablespoons butter or margarine

Milk, sweetened condensed, 1 cup
Heat the following ingredients until sugar and butter are dissolved:
1/3 cup evaporated milk
3/4 cup sugar
2 tablespoons butter or margarine
Add 1 cup plus 2 tablespoons dry milk to 1/2 cup warm water. Mix well. Add 3/4 cup sugar and stir until smooth.

Milk, whole, 1 cup
1 cup reconstituted nonfat dry milk and 2 teaspoons butter or margarine OR
1/2 cup evaporated milk and 1/2 cup water OR
4 tablespoons whole dry milk and 1 cup water, or follow manufacturer's directions OR
1 cup fruit juice or 1 cup potato water (for use in baking) OR
1/4 cup nonfat dry milk and 2 teaspoons butter or margarine and 7/8 cup water
Mint basil, marjoram or rosemary

Mushrooms, 1 pound fresh
3 ounces dried mushrooms OR
10-ounce can (8 ounces drained weight)

Mushrooms, powdered, 1 tablespoon
3 tablespoons whole, dried mushrooms OR
4 ounces fresh OR
2 ounces canned

Mustard, dry, 1 teaspoon
1 tablespoon prepared mustard

Nutmeg cinnamon OR ginger OR mace

Onion, fresh, 1 small
Rehydrate 1 tablespoon instant minced onion

Onions, instant minced, 1 tablespoon
2 tablespoons fresh onion, chopped

Onion Soup Mix
½ ts each: onion powder & salt; ¼ ts each: kitchen bouquet, & sugar; ½ C dried onions, chopped & minced
Makes 1/2 cup mix which is equivalent to one 1/5 ounce envelope of dried soup mix.
Store unused mix in the refrigerator.
-OR-
3/4 cup instant minced onion
1/3 cup beef flavored instant bouillon
4 tsp. onion powder
1/4 tsp. celery salt
1/4 tsp. sugar
1/8 tsp. white pepper
Five tablespoons of the mix equals 1.25-oz. pkg. of purchased dry onion soup mix.

Onion powder, 1 tablespoon
1 medium onion, chopped OR
4 tablespoons fresh chopped onion

Orange, 1 medium
6 to 8 tablespoons juice

Orange peel, dried, 1 tablespoon
2 to 3 tablespoons grated fresh orange peel

Grated peel of 1 medium orange
Orange peel, dried, 2 teaspoons
1 teaspoon orange extract

Orange peel, fresh, 1 medium
2 to 3 tablespoons grated fresh orange p

Oregano thyme or basil

Oyster sauce - try soy sauce for a sub.

Parsley, dried, 1 teaspoon
3 teaspoons fresh parsley, chopped

Parsley - chervil or cilantro

Peppers, green bell, 1 tablespoon, dried
3 tablespoons fresh green pepper, chopped

Peppers, red bell, 1 tablespoon, dried
3 tablespoons fresh red bell pepper, chopped OR
2 tablespoons chopped pimiento

Peppermint, dried, 1 tablespoon
1/4 cup chopped fresh mint

Pimiento, 2 tablespoons, chopped
Rehydrate 1 tablespoon dried red bell peppers OR
3 tablespoons fresh red bell pepper, chopped

Poultry seasoning - sage plus a blend of any of these: thyme, marjoram, savory, black pepper & rosemary.

Pumpkin Pie Spice
For 1 teaspoon: Combine 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon allspice, and 1/8 teaspoon nutmeg

Red pepper - dash bottled hot pepper sauce or black pepper

Rice. 3 cups cooked, 1 cup regular, uncooked
1 cup uncooked converted rice OR
1 cup uncooked brown rice OR
1 cup uncooked wild rice

Rice wine vinegar use dry sherry or white wine vinegar

Rosemary - thyme, tarragon or savory

Saffron dash of turmeric (for color)

Sage - poultry seasoning, savory, marjoram or rosemary

Savory - Thyme, marjoram or sage

Seafood seasoning ~ 1 T Celery Seed; 1 T Black Pepper; 6 Bay Leaf, Ground; 1/2 t Cardamom; 1/2 t Dry Mustard; 1/8 t Cloves, Ground; 1 t Paprika; 1/4 t Mace
Yields 16 servings.
OR ~ 1 ts each: cayenne, paprika, ginger & cloves; 1 1/2 ts nutmeg; 1 1/2 TB ground bay leaves; 2 TB celery salt; 1 TB each black pepper & Dry mustard
OR ~ 2 TB each ground allspice, celery salt, powdered mustard; 1 ts ground ginger; 1 TB paprika; 3/4 ts cayenne

Sesame oil = 1 TB sesame seeds fried in 1/2 C vegetable oil.

Shallots
Use red onion

Shortening, melted, 1 cup
1 cup cooking oil (cooking oil should not be substituted if recipe does not call for melted shortening)

Shortening, solid, used in baking, 1 cup
1 cup minus 2 tablespoons lard OR
1-1/8 cups butter (decrease salt called for in recipe by 1/2 teaspoon) OR
1-1/8 cups margarine (decrease salt called for in recipe by 1/2 teaspoon)

Sloppy Joe seasoning mix, Makes enough for use with 1 pound of ground beef
1 tablespoon dried minced onion, 1/4 teaspoon powdered garlic, 1/2 teaspoon dry mustard
1/4 teaspoon chili powder, & 1/4 teaspoon black pepper

Sour cream
Use plain yogurt OR
Substitute yogurt cheese for sour cream in dishes both sweet and savory. Here's a clean and easy way to make it: Spoon unflavored yogurt (regular, low-, or nonfat) into the top (the place where the grounds go) of a drip coffeemaker lined with filter paper and set in the top of the glass coffee carafe. Cover with plastic food wrap and refrigerate overnight. Discard the liquid that drains into the carafe Invert the yogurt cheese in a small container, cover, and refrigerate until needed

Soy Sauce Japanese tamari OR worchester sauce

Spaghetti squash: spaghetti OR butternut squash OR banana squash

Sugar, brown ~
Combine 1C granulated sugar & 1 TB molasses to equal 1C light brown sugar. Increase molasses to 2 TB to equal 1C dark brown sugar.

Sugar, Powdered ~
Combeing 1 C granulated sugar & 1 ts cornstarch in a blender & blend 30 seconds.

Sugar, superfine ~
Whire granulate sugar in the blender for a minute or 2 before measuring

sweet dumpling squash: butternut squash OR kabocha squash OR acorn squash

SWEETENED CONDENSED MILK
1 c. plus 2 tbsp. dry milk
1/2 c. warm water
3/4 c. sugar

Mix dry milk and water. Set in pan of hot water and add sugar, stirring until sugar is dissolved. This is equal to one can of sweetened condensed milk
OR
1 c. instant nonfat dry milk
2/3 c. sugar
1/3 c. boiling water
3 tbsp. butter

Beat all ingredients together. Process in blender until smooth and store in refrigerator. Makes 1 1/4 cups or the equivalent of 1 can.
OR
If recipe calls for 2/3 cup sweetened condensed milk, use 3/4 cup evaporated milk and 3/4 to 1 c. sugar. Cook for 12 minutes.OR For 14 oz. can of condensed milk, use one large can of evaporated milk, 1 1/3 to 1 1/2 cup sugar.
OR
1 c. powdered coffee creamer
2/3 c. sugar
3 tbsp. butter
1/3 c. boiling water

Mix all ingredients well, refrigerate overnight, and use in any recipe requiring sweetened condensed milk.

OR
2 eggs
1 c. brown sugar
1 tsp. vanilla
2 tbsp. flour
1/2 tsp. baking powder
1/4 tsp. salt

Mix all ingredients and use as a substitute for sweetened condensed milk in recipes for pies, bars and desserts.

Taco sauce , Taco Bell
1 small can tomato sauce ; 1/3 cup water; 1/4 ts chili powder;
1 1/2 ts cumin; 1 1/2 ts dried minced onion; 1 TB white vinegar;
1/2 ts garlic pwd; 1/2 ts garlic salt; 1/4 ts paprika;
1/4 ts sugar; 1/4 teaspoon cayenne pepper
simmer at a very low temperature for 15- 20 minutes, on stove top. Remove and cool. May be kept in refrigerator for several days

Taco Seasoning
6 ts chili powder, 5 ts paprika, 4 ½ ts cumin, 3 ts onion powder, 2 ½ ts garlic powder, 1/8 ts (dash) cayenne pepper
Store in cool, dry place for up to 6 months. Seven teaspoons of mix equal a 1. 25 oz. pkg. of purchased taco seasoning mix OR

2 ts instant minced onion, 1 ts chili powder, ½ ts crushed dried red pepper, ¼ ts dried oregano, 1 ts salt,
½ ts cornstarch, ½ ts instant minced garlic, ½ ts ground cumin
Makes 1 package (about 2 T) of mix

Tarragon chervil, dash fennel seed or dash aniseed

Thyme - basil, marjoram oregano or savory.

Tomato Juice, 1 C
substitute 1/2 cup tomato sauce and 1/2 cup water.

Tomato Sauce
For a 15-oz can: Combine a small can of tomato paste with 1½ cups of water. Mix well!

Tomato Soup
1 10-3/4 ounce can tomato soup: substitute 1 cup tomato sauce plus 1/4 cup water.

Unsweetened Chocolate (melted)
For each ounce: Use 3 Tablespoons unsweetened cocoa mixed with melted butter or margarine

Vanilla Extract
Use brandy

Water Chestnuts =Jicama

Whipped cream
Chill a 13 ounce can of evaporated milk for 12 hours. Add 1 Tablespoon lemon juice. Whip until stiff

Wine
For ½ cup: Use ¼ cup of wine vinegar (red or white wine vinegar depending on what the recipe calls for) mixed with 1 Tablespoon of sugar and ¼ cup of water

Yeast, instant
Soak active dry yeast in 105 degree water for 5 minutes

Yeast, unspecified type
Powdered vitamin c (or citric acid) & baking soda. Use equal parts of each to equal the amount of yeast called for in recipe. The best part is, the dough you add it to won't have to rise before baking.

Yogurt Cheese cream cheese, OR; mayonnaise, OR sour cream OR; whipping cream.

**AScudder** · 04-13-2008, 07:28 AM

DANG! THIS ROCKS!! I hope this helps alot of other people also. I LOVE BIGBIG! You guys never let me down!

**flute** · 04-13-2008, 09:34 AM

I will get up my leftover ideas & recipes in a lil bit -

Here's something else to look at - -

Egg Size Equivalents
1 Large egg 1 Jumbo egg 1X-Large egg 1 Medium egg 1 Small egg
2 large eggs = 2 jumbo eggs = 2 x-large eggs = 2 medium eggs =3 small eggs
3 large eggs = 2 jumbo eggs = 3 x-large eggs =3 medium eggs= 4 small eggs
4 large eggs =3 jumbo eggs = 4 x-large eggs = 5 medium eggs= 5small eggs
5 large eggs = 4 jumbo eggs = 4 x-large eggs = 6medium eggs= 7 small eggs
6 large eggs = 5 jumbo eggs = 5 x-large eggs = 7 medium eggs= 8 small eggs

Thread: What is your favorite quick and cheap dinner solution?

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