10 Food Substitutions

It never fails you always run out of something when the store is closed! Here are 10 food substitutions you can swap out in your recipes.


1.  No lemon juice? 1 tbsp. lemon Juice  =  1/2 TBSP vinegar

2.  No cornstarch?  1  tbsp. cornstarch = 2 TBSP all purpose flour

3.  No Mayonnaise?  Chip dip makes a great change of pace

4.  No Sour Cream?  Greek yogurt or strained yogurt makes a great swap.

5.  No cake flour?  Substitute a cup less 2 tbsp.  all purpose cake flour.

6.  No buttermilk our sour milk?  Just a 1 tsp.  lemon juice or 1/2 tsp baking soda to each  cup of milk the recipe calls for.

7.  No dry breadcrumbs? Substitute cracker crumbs or corn flake crumbs.

8.  No whole milk?  For every 1 cup needed use 1 cups skim or nonfat milk plus 2 tbsp. butter or margarine.

9.  No baking powder?  If your recipe calls for 1 tsp.  baking powder use 1/4 tsp. cream or tartar plus 1/4 tsp baking soda.

10.  No cake flour?  Substitute 1 cup less 2 tbsp. all purpose flour for each cup needed.




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Tater Tot Taco Dish

Tater Tot Taco Dish

4 cups frozen miniature Tater Tots

1 pound ground beef

1 envelope Watkins Organic Taco Seasoning Mix

2/3 cup water

1/2 cup shredded cheddar cheese

2 cups shredded lettuce

1/4 cup sliced ripe olives, optional

1/4 cup taco sauce

1/2 cup sour cream

Bake Tater Tots according to package directions.

Meanwhile, in a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Stir in taco seasoning and water. Bring to a boil; cook and stir until thickened, about 2 minutes.

To serve, top Tater Tots with beef mixture, cheese, lettuce and, if desired, olives. Serve with taco sauce and sour cream.

Fish Tacos

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Biscotti

6 eggs

2 cups sugar ( beat slowly into eggs)

1 cup vegetable oil ( add slowly in mixture, beat well 5 minutes until creamy)

And 1 TBSP Watkins Anise Extract ( or Extract of your choice) in to the mixture.

1 pinch of Watkins Sea Salt

3 TBSPS Baking Powder

6 Cups Flour, sifted

Mix well until mixture forms a dough.   Cut dough into 4 pieces and shape into oblong loafs (using gloves or hands sprayed with Watkins Cooking Spray.  Place loafs into baking pans sprayed with Watkins cooking stray.

Bake at 325 – 350 degrees for 40 – 45 minutes until golden brown.  Take out of oven and let cool for 5 minutes then cut.  Spray knife with cooking spray for a easier  cut.

Decorate with melted chocolate if desired. 

Crispy Fried Chicken

Ingredients

1-1/2 cups/375 mL all-purpose flour
1 tsp/5 mL Watkins Pure Ground Black Pepper
1 tsp/5 mL Watkins Chicken Soup & Gravy Base
1 tsp/5 mL paprika
3/4 tsp/4 mL Watkins Organic Seafood & Poultry Seasoning
1/4 tsp/1.2 mL Watkins Organic Chili Powder
2 chickens (3 pounds/1.4 kg each) cut into serving-size pieces
2 tsp/10 mL Watkins Organic Seasonings with Salt
1/2 cup/125 mL vegetable oil
1/4 cup/60 mL butter

Directions

In large plastic or brown bag, combine flour and next five ingredients. Sprinkle chicken on all sides with Seasoning Salt; shake chicken pieces in the seasoned flour and lay on waxed paper while oil is heating. In 12-inch/30-cm skillet, heat oil and butter over medium-high heat until hot. Carefully add chicken, skin side down; cook until golden brown, about 10 minutes per side. Drain on paper towels. (Keep warm, if desired.) Repeat with remaining chicken. Serve hot or at room temperature.

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Cherry Chocolate Cake

1 cup/250 mL (2 sticks) butter, softened

1-1/2 cups/375 mL brown sugar

4 eggs

1 tbsp/15 mL Watkins Imitation Cherry Extract

2 cups/500 mL flour

3/4 cup/180 mL bakings cocoa

1-1/4 tsp/6 mL baking soda

1/2 tsp/2.5 mL salt

1 cup/250 mL strong black coffee, room temperature

(or 1 cup/250 mL water and 1 tablespoon/15 mL Espresso powder)

2 cups/500 mL halved Maraschino cherries, patted dry

2 cups/500 mL semi-sweet chocolate chips

Beat butter and brown sugar 3 minutes on high in large bowl of electric mixer, until light and fluffy.

Beat in eggs, one at a time, and extract until well combined. Stir together flour, cocoa powder, baking soda and salt.

On low, beat half of dry mixture into butter mixture until blended; slowly add coffee; beat until blended. Add remaining flour mixture until well blended. Stir in cherries and chips. 

Spread in greased and floured (or use no-stick spray with flour) 12-cup/2.8 L fluted tube pan. Bake in 350°F/175°C oven 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes; invert on wire rack to cool completely before cutting.

Delicious as a snacking cake or top with your favorite glaze. 12 to 16 servings.

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The statements made and opinions expressed on this page are those of the Independent Watkins Associate who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporated.

Chai Shortbread Cookies