Post by Suluby on Sept 26, 2015 0:00:17 GMT -5
I made gumbo for dinner tonight, and I didn't have the "Creole Seasoning" the recipe called for. I looked for a substitute and found this list. I was able to make my own Creole seasoning - and dinner was saved!!! 
It might be helpful, on occasion - so here it is:
allspice
For 1 teaspoon allspice:
use: 1/2 teaspoon cinnamon and 1/2 teaspoon cloves
almond extract
For 1 teaspoon almond extract:
use: 1 teaspoon amaretto
amaretto
For 1 teaspoon amaretto:
use: 1 teaspoon almond extract *This mainly works for cooking, and not for most mixed drinks.
Anaheim peppers
For 1 whole Anaheim pepper:
use: 1 whole Poblano pepper
anise
For 1 part anise:
use: 1 part cardamom
anise seed
For 1 teaspoon anise seed:
use: 1 teaspoon caraway seeds
balsamic vinegar
For 1 tablespoon balsamic vinegar:
use: 1 tablespoon cider vinegar
beef broth
For 1 cup beef broth:
use: 1 cup water and 1 whole beef bouillon cubes *Dissolve cube in boiling water.
bok choy
For 1 stalk bok choy:
use: 1 stalk celery
bread flour
For 1 cup bread flour:
use: 1 cup all-purpose flour and 2 teaspoon gluten *For when making bread.
brie
For 1 ounce brie:
use: 1 ounce camembert cheese
brown sugar
For 1 cup brown sugar:
use: 1 cup sugar and 2 tablespoon molasses
bulgur
For 1 cup bulgur:
use: 1 cup couscous
butter
For 1 tablespoon butter:
use: 1 tablespoon margarine
buttermilk
For 1 cup buttermilk:
use: 1 1/2 tablespoon lemon juice and 1 cup milk *Stir well, and allow the mixture to set for a bit and thicken.
camembert cheese
For 1 ounce camembert cheese:
use: 1 ounce brie
capers
For 1 tablespoon capers:
use: 1 tablespoon olives
caraway seeds
For 1 teaspoon caraway seeds:
use: 1 teaspoon anise seed
cayenne pepper
For 1 teaspoon cayenne pepper:
use: 1/2 teaspoon cayenne pepper sauce
celery salt
For 1 tablespoon celery salt:
use: 3/4 tablespoon salt and 1/4 tablespoon celery seed
chervil
For 1 part chervil:
use: 1 part tarragon
chicken broth
For 1 cup chicken broth:
use: 1 cup water and 1 whole chicken bouillon cube *Dissolve cube in boiling water.
cider vinegar
For 1 cup cider vinegar
use: 1 cup white vinegar
cinnamon
For 1 teaspoon cinnamon:
use: 1/2 teaspoon allspice
cloves
For 1 part cloves:
use: 1 part allspice
coconut milk
For 2 cup coconut milk:
use: 2 1/2 cup water and 2 cup coconut *Combine the water and shredded coconut, and bring to a boil. Remove from the heat and place in a blender, mixing for 2 minutes. Strain.
confectioner's sugar
For 1 cup confectioner's sugar:
use: 3/4 cup sugar
coriander seed
For 1 teaspoon coriander seed:
use: 1 teaspoon fennel seeds
corn oil
For 1 tablespoon corn oil:
use: 1 tablespoon canola oil
corn syrup
For 1 cup corn syrup:
use: 1 cup sugar and 1/4 cup water
cornstarch
For 1 tablespoon cornstarch:
use: 2 tablespoon all-purpose flour *For thickening.
cottage cheese
For 1 cup cottage cheese:
use: 1 cup ricotta cheese
cream cheese
For 1/4 cup cream cheese:
use: 1/4 cup Neufchatel cheese
cream of tartar
For 1/2 teaspoon cream of tartar:
use: 1 1/2 teaspoon lemon juice
creme de menthe
For 1 part creme de menthe:
use: 1 part spearmint extract *Mix with a little water. Use a few drops of green food coloring if you want the green color. This substitution won't work with mixed drinks.
Creole seasoning
For 1 tablespoon Creole seasoning:
use: 3/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon basil
1/4 teaspoon oregano
1/8 teaspoon black pepper
1/8 teaspoon thyme
1/8 teaspoon cayenne pepper
1/8 teaspoon white pepper
1/4 teaspoon onion powder
cumin
For 1/2 teaspoon cumin:
use: 1/2 teaspoon chili powder *Mainly for Mexican and Southwestern (US) dishes.
curry powder
For 2 tablespoon curry powder:
use: 1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon cayenne pepper
1 teaspoon ginger
1 teaspoon cardamom
1 teaspoon coriander seed **Use all ground ingredients.**
Dijon mustard
For 1 tablespoon Dijon mustard:
use: 1 pinch sugar
1 teaspoon water
1 tablespoon mayonnaise
1 tablespoon mustard powder
1 teaspoon wine vinegar *Combine all ingredients.
egg substitute, liquid
For 1/4 cup egg substitute, liquid:
use: 1 whole egg(s)
egg(s)
For 1 whole egg(s):
use: 1/4 cup egg substitute, liquid
evaporated milk
For 1 part evaporated milk:
use: 1 part light cream
fennel seeds
For 1 part fennel seeds:
use: 1 part anise seed
five-spice powder
For 5 teaspoon five-spice powder:
use: 1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon peppercorn
1 teaspoon anise seed
1 teaspoon fennel seeds *Ground Szechuan peppercorns are preferred but you can use ground black peppercorns instead.
garam masala
For 1 teaspoon garam masala:
use: 1 teaspoon cumin
1/4 teaspoon allspice
garlic salt
For 1 tablespoon garlic salt:
use: 1/2 clove garlic
goat cheese
For 1 ounce goat cheese:
use: 1 ounce feta cheese
gorgonzola cheese
For 1 ounce gorgonzola cheese:
use: 1 ounce bleu cheese
green onions
For 1 part green onions:
use: 1 part shallots
Gruyere cheese
For 1 ounce Gruyere cheese:
use: 1 ounce fontina cheese
half-and-half
For 1/2 cup half-and-half:
use: 1/2 cup light cream
heavy cream
For 1/2 cup heavy cream:
use: 1/2 cup light cream
honey
For 1 cup honey:
use: 1 1/4 cup sugar
1/2 cup water
hot pepper sauce
For 1 tablespoon hot pepper sauce:
use: 1 tablespoon cayenne pepper sauce
Italian seasoning
For 1 teaspoon Italian seasoning:
use: 1/4 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon marjoram
kosher salt
For 1 teaspoon kosher salt:
use: 1 teaspoon salt **This won't work. Kosher salt has very large grains and table salt (very fine grains) in the same amount will be MUCH MUCH more salty!
lard
For 1/4 cup lard:
use: 1/4 cup vegetable shortening *This works mainly for baking, but not frying.
leeks
For 1 part leeks:
use: 1 part shallots
lemon juice
For 1 tablespoon lemon juice:
use: 1/2 tablespoon white vinegar
lemon pepper
For 1 tablespoon lemon pepper:
use: 1/4 tablespoon onions
1 tablespoon black pepper
1/4 tablespoon thyme
1 teaspoon lemon zest *Use dried thyme and dried, minced onion. Store in an airtight container.
lemon zest
For 1 teaspoon lemon zest:
use: 2 tablespoon lemon juice
light cream
For 1/4 cup light cream:
use: 1/4 cup half-and-half
lime juice
For 1 tablespoon lime juice:
use: 1 tablespoon lemon juice
manchego cheese
For 1 ounce manchego cheese:
use: 1 ounce provolone cheese
margarine
For 1 tablespoon margarine:
use: 1 tablespoon butter
marjoram
For 1 part marjoram:
use: 1 part thyme
Marsala wine
For 1/4 cup Marsala wine:
use: 1/4 cup Madeira wine
mascarpone
For 1 cup mascarpone:
use: 4 tablespoon butter
3/4 cup cream cheese
3 tablespoon heavy cream * Combine all ingredients.
mayonnaise
For 1/4 cup mayonnaise:
use: 1/4 cup yogurt *Works in most recipes.
milk
For 1 cup milk:
use: 1/2 cup water
1/2 cup evaporated milk
Neufchatel cheese
For 1 ounce Neufchatel cheese:
use: 1 ounce cream cheese
paprika
For 1 teaspoon paprika:
use: 1/3 teaspoon cayenne pepper **Be careful!** Cayenne pepper is much hotter than paprika.
pinto beans
For 1/2 cup pinto beans:
use: 1/2 cup kidney beans
Poblano peppers
For 1 whole Poblano pepper:
use: 1 whole Anaheim pepper
poultry seasoning
For 5 teaspoon poultry seasoning:
use: 1 teaspoon thyme
1 teaspoon marjoram
1 teaspoon celery seed
1 teaspoon sage
1 teaspoon savory
rice vinegar
For 1/4 cup rice vinegar:
use: 1/4 cup wine vinegar
ricotta cheese
For 1/2 cup ricotta cheese:
use: 1/2 cup cottage cheese
rosemary
For 1 part rosemary:
use: 1 part tarragon
saffron
For 1/4 teaspoon saffron:
use:1/4 teaspoon turmeric *For color only.
sage
For 1 teaspoon sage:
use: 1 teaspoon marjoram
savory
For 1 teaspoon savory:
use: 1 teaspoon thyme
scallions
For 1 part scallions:
use: 1 part shallots
sea salt
For 1 teaspoon sea salt:
use: 1 teaspoon kosher salt
shallots
For 1 part shallots:
use: 1 part green onions
sherry
For 1/4 cup sherry:
use: 1/4 cup vermouth
sherry vinegar
For 1/4 cup sherry vinegar:
use: 1/4 cup balsamic vinegar
simple syrup
For 1 cup simple syrup:
use: 2 cup sugar
1 cup water *Bring water to a boil and dissolve the sugar in the water. Allow to cool before using.
spearmint extract
For 1 part spearmint extract:
use: 2 part creme de menthe *Adjust to taste.
sugar
For 1 cup sugar:
use: 1 cup corn syrup *Reduce liquid in recipe by 1/4 cup.
tarragon
For 1 teaspoon tarragon:
use: 1 teaspoon chervil
tomato juice
For 1 cup tomato juice:
use: 1/2 cup water
1/2 cup tomato sauce
tomato ketchup
For 1 cup tomato ketchup:
use: 1/2 cup sugar
2 tablespoon white vinegar
1 cup tomato sauce
tomato paste
For 1/2 cup tomato paste:
use: 1 cup tomato sauce *Cook tomato sauce to reduce by half.
tomato soup
For 10 3/4 ounce tomato soup:
use: 1/4 cup water
1 cup tomato sauce
tortillas
For 1 whole tortilla:
use: 1 whole taco shell
turmeric
For 1 teaspoon turmeric:
use: 1 teaspoon curry powder
vegetable oil
For 1 tablespoon vegetable oil:
use: 1 tablespoon soybean oil
vegetable shortening
For 1 part vegetable shortening:
use: 1 part lard
vermouth
For 1/4 cup vermouth:
use: 1/4 cup white wine
Worcestershire sauce
For 1 tablespoon Worcestershire sauce:
use: 1 tablespoon steak sauce
yellow bell pepper
For 1 whole yellow bell pepper:
use: 1 whole red bell pepper
yogurt
For 1/4 cup yogurt:
use: 1/4 cup buttermilk
It might be helpful, on occasion - so here it is:
allspice
For 1 teaspoon allspice:
use: 1/2 teaspoon cinnamon and 1/2 teaspoon cloves
almond extract
For 1 teaspoon almond extract:
use: 1 teaspoon amaretto
amaretto
For 1 teaspoon amaretto:
use: 1 teaspoon almond extract *This mainly works for cooking, and not for most mixed drinks.
Anaheim peppers
For 1 whole Anaheim pepper:
use: 1 whole Poblano pepper
anise
For 1 part anise:
use: 1 part cardamom
anise seed
For 1 teaspoon anise seed:
use: 1 teaspoon caraway seeds
balsamic vinegar
For 1 tablespoon balsamic vinegar:
use: 1 tablespoon cider vinegar
beef broth
For 1 cup beef broth:
use: 1 cup water and 1 whole beef bouillon cubes *Dissolve cube in boiling water.
bok choy
For 1 stalk bok choy:
use: 1 stalk celery
bread flour
For 1 cup bread flour:
use: 1 cup all-purpose flour and 2 teaspoon gluten *For when making bread.
brie
For 1 ounce brie:
use: 1 ounce camembert cheese
brown sugar
For 1 cup brown sugar:
use: 1 cup sugar and 2 tablespoon molasses
bulgur
For 1 cup bulgur:
use: 1 cup couscous
butter
For 1 tablespoon butter:
use: 1 tablespoon margarine
buttermilk
For 1 cup buttermilk:
use: 1 1/2 tablespoon lemon juice and 1 cup milk *Stir well, and allow the mixture to set for a bit and thicken.
camembert cheese
For 1 ounce camembert cheese:
use: 1 ounce brie
capers
For 1 tablespoon capers:
use: 1 tablespoon olives
caraway seeds
For 1 teaspoon caraway seeds:
use: 1 teaspoon anise seed
cayenne pepper
For 1 teaspoon cayenne pepper:
use: 1/2 teaspoon cayenne pepper sauce
celery salt
For 1 tablespoon celery salt:
use: 3/4 tablespoon salt and 1/4 tablespoon celery seed
chervil
For 1 part chervil:
use: 1 part tarragon
chicken broth
For 1 cup chicken broth:
use: 1 cup water and 1 whole chicken bouillon cube *Dissolve cube in boiling water.
cider vinegar
For 1 cup cider vinegar
use: 1 cup white vinegar
cinnamon
For 1 teaspoon cinnamon:
use: 1/2 teaspoon allspice
cloves
For 1 part cloves:
use: 1 part allspice
coconut milk
For 2 cup coconut milk:
use: 2 1/2 cup water and 2 cup coconut *Combine the water and shredded coconut, and bring to a boil. Remove from the heat and place in a blender, mixing for 2 minutes. Strain.
confectioner's sugar
For 1 cup confectioner's sugar:
use: 3/4 cup sugar
coriander seed
For 1 teaspoon coriander seed:
use: 1 teaspoon fennel seeds
corn oil
For 1 tablespoon corn oil:
use: 1 tablespoon canola oil
corn syrup
For 1 cup corn syrup:
use: 1 cup sugar and 1/4 cup water
cornstarch
For 1 tablespoon cornstarch:
use: 2 tablespoon all-purpose flour *For thickening.
cottage cheese
For 1 cup cottage cheese:
use: 1 cup ricotta cheese
cream cheese
For 1/4 cup cream cheese:
use: 1/4 cup Neufchatel cheese
cream of tartar
For 1/2 teaspoon cream of tartar:
use: 1 1/2 teaspoon lemon juice
creme de menthe
For 1 part creme de menthe:
use: 1 part spearmint extract *Mix with a little water. Use a few drops of green food coloring if you want the green color. This substitution won't work with mixed drinks.
Creole seasoning
For 1 tablespoon Creole seasoning:
use: 3/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon basil
1/4 teaspoon oregano
1/8 teaspoon black pepper
1/8 teaspoon thyme
1/8 teaspoon cayenne pepper
1/8 teaspoon white pepper
1/4 teaspoon onion powder
cumin
For 1/2 teaspoon cumin:
use: 1/2 teaspoon chili powder *Mainly for Mexican and Southwestern (US) dishes.
curry powder
For 2 tablespoon curry powder:
use: 1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon cayenne pepper
1 teaspoon ginger
1 teaspoon cardamom
1 teaspoon coriander seed **Use all ground ingredients.**
Dijon mustard
For 1 tablespoon Dijon mustard:
use: 1 pinch sugar
1 teaspoon water
1 tablespoon mayonnaise
1 tablespoon mustard powder
1 teaspoon wine vinegar *Combine all ingredients.
egg substitute, liquid
For 1/4 cup egg substitute, liquid:
use: 1 whole egg(s)
egg(s)
For 1 whole egg(s):
use: 1/4 cup egg substitute, liquid
evaporated milk
For 1 part evaporated milk:
use: 1 part light cream
fennel seeds
For 1 part fennel seeds:
use: 1 part anise seed
five-spice powder
For 5 teaspoon five-spice powder:
use: 1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon peppercorn
1 teaspoon anise seed
1 teaspoon fennel seeds *Ground Szechuan peppercorns are preferred but you can use ground black peppercorns instead.
garam masala
For 1 teaspoon garam masala:
use: 1 teaspoon cumin
1/4 teaspoon allspice
garlic salt
For 1 tablespoon garlic salt:
use: 1/2 clove garlic
goat cheese
For 1 ounce goat cheese:
use: 1 ounce feta cheese
gorgonzola cheese
For 1 ounce gorgonzola cheese:
use: 1 ounce bleu cheese
green onions
For 1 part green onions:
use: 1 part shallots
Gruyere cheese
For 1 ounce Gruyere cheese:
use: 1 ounce fontina cheese
half-and-half
For 1/2 cup half-and-half:
use: 1/2 cup light cream
heavy cream
For 1/2 cup heavy cream:
use: 1/2 cup light cream
honey
For 1 cup honey:
use: 1 1/4 cup sugar
1/2 cup water
hot pepper sauce
For 1 tablespoon hot pepper sauce:
use: 1 tablespoon cayenne pepper sauce
Italian seasoning
For 1 teaspoon Italian seasoning:
use: 1/4 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon marjoram
kosher salt
For 1 teaspoon kosher salt:
use: 1 teaspoon salt **This won't work. Kosher salt has very large grains and table salt (very fine grains) in the same amount will be MUCH MUCH more salty!
lard
For 1/4 cup lard:
use: 1/4 cup vegetable shortening *This works mainly for baking, but not frying.
leeks
For 1 part leeks:
use: 1 part shallots
lemon juice
For 1 tablespoon lemon juice:
use: 1/2 tablespoon white vinegar
lemon pepper
For 1 tablespoon lemon pepper:
use: 1/4 tablespoon onions
1 tablespoon black pepper
1/4 tablespoon thyme
1 teaspoon lemon zest *Use dried thyme and dried, minced onion. Store in an airtight container.
lemon zest
For 1 teaspoon lemon zest:
use: 2 tablespoon lemon juice
light cream
For 1/4 cup light cream:
use: 1/4 cup half-and-half
lime juice
For 1 tablespoon lime juice:
use: 1 tablespoon lemon juice
manchego cheese
For 1 ounce manchego cheese:
use: 1 ounce provolone cheese
margarine
For 1 tablespoon margarine:
use: 1 tablespoon butter
marjoram
For 1 part marjoram:
use: 1 part thyme
Marsala wine
For 1/4 cup Marsala wine:
use: 1/4 cup Madeira wine
mascarpone
For 1 cup mascarpone:
use: 4 tablespoon butter
3/4 cup cream cheese
3 tablespoon heavy cream * Combine all ingredients.
mayonnaise
For 1/4 cup mayonnaise:
use: 1/4 cup yogurt *Works in most recipes.
milk
For 1 cup milk:
use: 1/2 cup water
1/2 cup evaporated milk
Neufchatel cheese
For 1 ounce Neufchatel cheese:
use: 1 ounce cream cheese
paprika
For 1 teaspoon paprika:
use: 1/3 teaspoon cayenne pepper **Be careful!** Cayenne pepper is much hotter than paprika.
pinto beans
For 1/2 cup pinto beans:
use: 1/2 cup kidney beans
Poblano peppers
For 1 whole Poblano pepper:
use: 1 whole Anaheim pepper
poultry seasoning
For 5 teaspoon poultry seasoning:
use: 1 teaspoon thyme
1 teaspoon marjoram
1 teaspoon celery seed
1 teaspoon sage
1 teaspoon savory
rice vinegar
For 1/4 cup rice vinegar:
use: 1/4 cup wine vinegar
ricotta cheese
For 1/2 cup ricotta cheese:
use: 1/2 cup cottage cheese
rosemary
For 1 part rosemary:
use: 1 part tarragon
saffron
For 1/4 teaspoon saffron:
use:1/4 teaspoon turmeric *For color only.
sage
For 1 teaspoon sage:
use: 1 teaspoon marjoram
savory
For 1 teaspoon savory:
use: 1 teaspoon thyme
scallions
For 1 part scallions:
use: 1 part shallots
sea salt
For 1 teaspoon sea salt:
use: 1 teaspoon kosher salt
shallots
For 1 part shallots:
use: 1 part green onions
sherry
For 1/4 cup sherry:
use: 1/4 cup vermouth
sherry vinegar
For 1/4 cup sherry vinegar:
use: 1/4 cup balsamic vinegar
simple syrup
For 1 cup simple syrup:
use: 2 cup sugar
1 cup water *Bring water to a boil and dissolve the sugar in the water. Allow to cool before using.
spearmint extract
For 1 part spearmint extract:
use: 2 part creme de menthe *Adjust to taste.
sugar
For 1 cup sugar:
use: 1 cup corn syrup *Reduce liquid in recipe by 1/4 cup.
tarragon
For 1 teaspoon tarragon:
use: 1 teaspoon chervil
tomato juice
For 1 cup tomato juice:
use: 1/2 cup water
1/2 cup tomato sauce
tomato ketchup
For 1 cup tomato ketchup:
use: 1/2 cup sugar
2 tablespoon white vinegar
1 cup tomato sauce
tomato paste
For 1/2 cup tomato paste:
use: 1 cup tomato sauce *Cook tomato sauce to reduce by half.
tomato soup
For 10 3/4 ounce tomato soup:
use: 1/4 cup water
1 cup tomato sauce
tortillas
For 1 whole tortilla:
use: 1 whole taco shell
turmeric
For 1 teaspoon turmeric:
use: 1 teaspoon curry powder
vegetable oil
For 1 tablespoon vegetable oil:
use: 1 tablespoon soybean oil
vegetable shortening
For 1 part vegetable shortening:
use: 1 part lard
vermouth
For 1/4 cup vermouth:
use: 1/4 cup white wine
Worcestershire sauce
For 1 tablespoon Worcestershire sauce:
use: 1 tablespoon steak sauce
yellow bell pepper
For 1 whole yellow bell pepper:
use: 1 whole red bell pepper
yogurt
For 1/4 cup yogurt:
use: 1/4 cup buttermilk
