Cooking Tips

Port Wine Substitute

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Madeira dry vermouth unsweetened fruit juice (in meat-based sauces) beef or chicken stock Source: Cooks Thesaurus http://www.foodsubs.com/Aperitif.html

Madeira Wine Substitute

I discovered some Madeira wine substitutes when I was making a fabulous recipe for Chicken Breasts Stuffed With a Mushroom Duxelle.  Oooh-la-laaa, it was fan-ceee!  Try it out sometime when you are in the mood for an elegant, impressive dinner. Anyway, I thought I’d have to put my menu plan on hold because I didn’t […]

Whipping Cream Substitute

In soups, pastas and sauces Heavy whipping cream in soups, pastas and sauces creates a full-bodied flavor and thick consistency while adding unnecessary levels of fat and calories. For a similar consistency and taste in savory dishes, add low-fat cream cheese instead of the whipping cream. At 120 calories and 9 grams of fat per […]

Substituting Dried Herbs for Fresh – Conversion Chart

Herb Amount of Fresh Herb Equivalent Quantity of Dried Herb/Spice Basil 2 tsp finely chopped basil (about 5 leaves) 1 tsp dried basil Bay leaves 1 fresh leaf 2 dried leaves Chervil 3 tsp fresh cilantro 1 tsp dried cilantro Chives 1 Tbsp finely chopped fresh chives 1 tsp freeze-dried chives Cilantro 3 tsp fresh […]

Substituting Dry for Fresh Herbs

Because dried herbs are generally more potent and concentrated than fresh herbs, you’ll need less. Use 1/3 the amount of dry herbs as you would fresh. For example, if a recipe calls for 1 tablespoon of fresh oregano, you need only 1 teaspoon of dried, since 3 teaspoons equal 1 tablespoon.

Shrimp – Auntie Bea’s Trick for Crunchy, Crispy Shrimp

Was talking to Auntie Bea on the phone tonight. She brought up something I had been meaning to ask her about for a while, but I never think of it when talking with her….  A few years ago Auntie Bea invited Mom, Chris and I over for dinner and made shrimp. She was explaining a […]