Ingredient Substitutions

Baking Powder (1 tsp) = 1/2 tsp cream of tartar plus 1/4 tsp baking soda
Broth (1 C) = 1 C hot water plus 1 tsp bouillon granules or 1 bouillon cube
Buttermilk (1 C) = 1 Tbsp lemon juice or vinegar plus enough milk to measure 1 C;
     let stand 5 minutes. Or 1 C plain yogurt
Cajun seasoning (1 tsp) = 1/2 to 1 tsp hot pepper sauce, 1/2 tsp dried thyme,
     1/4 tsp dried basil and 1 minced garlic clove
Chocolate, semisweet (1 oz) = 1 oz unsweetened chocolate plus 1 Tbsp sugar
     or 3 tbsp semisweet chocolate chips
Chocolate, unsweetened (1 oz) = 3 tbsp baking cocoa plus 1 Tbsp shortening or vegetable oil
Cornstarch (1 Tbsp) = 2 Tbsp all-purpose flour
Corn syrup, dark (1 C) = 3/4 C light corn syrup plus 1/4 C molasses
Corn syrup, light (1 C) = 1 C sugar plus 1/4 C water
Cracker crumbs (1 C) = 1 C dry bread crumbs
Cream, half-and-half (1 C) = 1 Tbsp melted butter plus enough whole milk to measure 1 C
Egg (1 whole) = 2 egg whites or 2 egg yolks or 1/4 C egg substitute
Flour, cake (1 C) = 1C minus 2 Tbsp (7/8 C) all-purpose flour
Flour, self-rising (1 C) = 1 C all-purpose flour plus 1 tsp baking powder,
     1/2 tsp salt and 1/4 tsp baking soda
Garlic, fresh (1 clove) = 1/8 tsp garlic powder
Gingerroot, fresh (1 tsp) = 1/4 tsp ground ginger
Honey (1 C) = 1 1/4 C sugar plus 1/4 C water
Lemon juice (1 tsp) = 1/4 tsp cider vinegar
Lemon peel (1 tsp) = 1/2 tsp lemon extract
Milk (whole, 1 C) = 1/2 C evaporated milk plus 1/2 C water
     or 1 C water plus 1/3 C nonfat dry milk powder
Molasses (1 C) = 1 C honey
Mustard, prepared (1 Tbsp) = 1/2 tsp ground mustard plus 2 tsp vinegar
Onion (1 small or 1/3 C chopped) = 1 tsp onion powder or 1 Tbsp dried minced onion
Poultry seasoning (1 tsp) = 3/4 tsp rubbed sage plus 1/4 tsp dried thyme
Sour cream (1 C) = 1 C plain yogurt
Sugar (1 C) = 1 C packed brown sugar or 2 C sifted confectioners' sugar
Tomato juice (1 C) = 1/2 C tomato sauce plus 1/2 C water
Tomato Sauce (2 C) = 3/4 C tomato paste plus 1 C water

Caramel Frappuccino

1 C Ice

2 pumps of caramel syrup

1/4 C Coffee

1/2 C Milk

Whipped Cream

Caramel syrup

Blend ice, first measure of syrup, coffee, and milk until smooth.

Add whipped cream and caramel syrup as garnish on top.

Chicken Wings

Chicken wings and/or drummettes

McCormick Montreal Steak Seasoning

Weber Kick'n Chicken Seasoning

Moore's Wing Sauce

Preheat grill.

Season wings with Montreal Steak seasoning and Weber Kick'n Chicken seasoning.

Place chicken on grill for 20 minutes on one side.

Flip chicken over and grill for 20 minutes on the other side.

Remove chicken from grill.

Toss with Moore's Wing Sauce.

Serve immediately with Ranch Dressing or other sauce and lots of paper towels.

Japanese Onion Soup

3 fresh shiitake mushrooms
1 C sliced baby Portobello mushrooms
1/2 onion
1/2 Carrot
1 Tbsp chopped ginger
1 clove Garlic
1 C Chicken stock
2 C Beef stock
3 C Water
green onions and extra mushrooms for garnish

Slice the mushrooms, onion, carrot, and chop the ginger and garlic.
Put everything a soup pot and cover it with the stock and water.
Cook over low heat for about 45 minutes to an hour.

French Silk Pie

¼ Lb Butter

¾ C Sugar

1 tsp Vanilla

1 Oz Unsweetened Chocolate, melted     

2 Chilled Eggs

Use electric mixer. 

Cream butter and sugar. 

Add chocolate and vanilla. 

Add chilled eggs one at a time, beating 2 minutes after each. 

Pour into baked pie shell and chill one hour. 

Top with whipped cream (See Whipped Cream recipe) or cool whip. 

Tomato Basil Soup

1 Can Tomato Soup
1 Can Milk
1 tsp or less Basil leaves
1 Tbsp Leek Soup, Dip & Recipe Mix (by Knorr)

Substitute for soup mix: 1 Tbsp finely chopped Leek and 1/2 tsp garlic powder

Combine all ingredients. 
Simmer for approximately 10 minutes to allow flavors to blend. 
Stir often to keep milk from scorching or heat in a double boiler. 
Yield: 2 Servings

Chicken Soup Virginia

1 Rotisserie Chicken Carcass
3-4 Qts Water
2 Bay Leaves
2 tsp Parsley Flakes
1 tsp Basil Leaves
1/8 tsp White Pepper
1/8 tsp Red Pepper
1 1/2 tsp Salad Supreme
1/2 tsp Salt
1/2 tsp Black Pepper
1/2 tsp All Seasons Salt
1/4 C Onions
1 Celery Stalk (or the inner stalks with the leaves)
Egg Noodles, other Noodles and/or Rice
Corn or other vegetables
Chicken from the Rotisserie Chicken, chopped

Combine all ingredients in a stock pan and boil for 1 hour or more.
Strain out all ingredients from the broth.
Bring broth to a boil.
Add noodles or rice, chicken and vegetables (according to your preference) and boil until the noodles/rice are done, approximately 10-12 minutes. Additional salt, pepper, basil and/or parsley can be added to boost flavor if desired.

Note: If you leave some of the meat (like the legs, thighs, etc) on the carcass, the broth will be more flavorful. Extra chicken can be used for chicken salad or other recipe.