Clever Substitutions For Alcohol in Recipes

If you do not want to use alcohol in your favorite recipes, you will be pleased to know that there are other ingredients you can use instead. Perhaps a recipe for braised beef calls for red wine. What can you use instead for the same rich flavor? Maybe you are making a dessert and the recipe tells you to add Kahlua. Can you substitute something else for the same delicious chocolate flavor? The answer is yes, you can usually use a similar flavored ingredient.

The exception to this rule is when the alcohol makes up more than twenty percent of the ingredients, in which case you should make something else because the recipe will not taste the same.

Wine Substitutions

If a recipe calls for wine, you can decide what to replace it with depending on the recipe. White wine can be replaced with white grape juice. Add a tiny bit of white wine vinegar to get the right flavor. If the recipe specifies sweet white wine, use white grape juice with some powdered sugar dissolved in it.

For red wine, you can use red grape juice or red wine vinegar. If the recipe needs more than a couple of tablespoons of red wine, use the grape juice because vinegar will impart a bitter flavor.

Champagne in recipes can be replaced with sparkling white grape juice or sparkling apple cider. Try sparkling cranberry juice or ginger ale too, depending on the recipe. For port, which is a fortified red wine, try cranberry juice with some orange or lemon juice added to it or red grape juice with some lime zest. Remember that you can always use non-alcoholic wine in recipes calling for wine as an ingredient.

Beer and Liqueur Replacements

Try mushroom stock, beef stock, or non-alcoholic beer instead of beer in recipes. If you need to use a coffee liqueur such as Kahlua or Tia Maria in a dessert recipe, coffee syrup, espresso or non-alcoholic coffee extract work well. Use almond extract for Amaretto, syrup from a can of cherries for cherry liqueur or cherry brandy, and orange juice concentrate for Cointreau.

For replacing vodka in a recipe if you do not want to use alcohol, you can substitute apple cider with a few drops of lime juice or white grape juice. For sherry, try something sticky and sweet like peach syrup, orange juice, pineapple juice, or vanilla extract. Apple cider or apple juice with a few drops of almond extract is a good substitution for rum, as is white grape juice.

Use vanilla extract, peach syrup, orange juice or pineapple juice for bourbon, non-alcoholic brandy extract for brandy, and non-alcoholic vanilla extract mixed with some powdered sugar for Creme de Cacao.

Anise flavor Italian soda syrup makes a good replacement for anisette and raspberry syrup, juice, or extract can be used in the place of Chambord. Spearmint extract mixed with water can replace creme de menthe and apricot, pear, or peach juice can be used as a substitution for cognac in a recipe.

Successful Recipes without Alcohol

If you follow these tips, your recipe will come out as close to the original as possible. Maybe you do not like alcohol or perhaps do not want to buy a twenty-dollar bottle of a liqueur, which you do not drink for a recipe calling for two teaspoons of it, which is understandable!

Maybe you are cooking for kids, in which case you do not want to use alcohol in your chosen recipe. Whatever the case, it can be very handy knowing the best alcohol substitutions for recipes.

Classic Breakfast: Perfect Eggs & Potato Hash Recipe!

Here’s a classic, all-American, ‘diner’-style breakfast: sunny-side-up eggs and a delicious potato hash.
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Chowder Soups – What Makes A Chowder, A Chowder?

Chowder Soups have been around for ages. But how did they get started and why are they so popular? Read on for a little chowder soup history… you’ll have a mouth-watering experience, I guarantee it!

Chowder is typically a rich, creamy soup that is chock full of all kinds of ingredients that make it similar to a stew. The ingredients usually include seafood, vegetables and cream. However, over time, the basic seafood chowder has evolved to include all kinds of different flavors and textures.

Traditionally made chowder has a base of bacon and is thickened up with crackers that have been broken into the base. Today, there are all kinds of variations using everything from seafood and poultry, to just using vegetables – a good example is corn chowder.

Famous chowders are found here in the United States. And THE MOST famous one would be Clam Chowder! There are two styles of clam chowder. One is called New England style clam chowder and uses a base of cream. The other popular version of clam chowder is called Manhattan style clam chowder and it uses a base of pureed tomatoes. Both are very delicious and each has a hearty and warm flavor that pleases most palates.

In earlier days, the seafaring communities developed slightly different flavors of chowders. The local fishermen would throw samples of their catches into a large cauldron or pot and boil the chunks of fish with all kinds of vegetables and potatoes. France calls this chowder soup “Chaudiere” – which is the name of the pot it is cooked in. The French also liked to throw in smashed crackers and biscuits to make the soup thicken into a stew-like consistency.

Americans adopted this seafood stew from the French settlers in the Northern colonies. “Chaudiere” eventually became “Chowder” to Americans and the first known and written recipe used that name for it’s header in 1751. History tells us, however, that the recipe was extremely popular long before this so-called first written recipe. A good example is the British. They made their form of the seafood stew for many years before it became popular in the United States.

The early American Chowder soups included onions, bacon, fish, all kinds of spices, crackers or biscuits, claret and water and are often mistaken for bisque soups. But there is a difference between chowders and bisques. But that’s a whole different story. You can find out more about Bisque Soups at the Soup Hoopla website – just follow the link below.

In the 1800’s American cooks started to make the transition to using clams in their recipes – mostly because of the abundance of shell fish found in the New Colonies. Cooks began experimenting and adding cream to the chowders. They then began to differentiate different and unique types of chowder based on the ingredients used. Thus, other types of chowders appeared such as the above mentioned Corn Chowder or Sausage Bean Chowder or Beef Chowder.

Therefore, Chowder doesn’t always have to include seafood. It’s believed that all kinds of vegetable or meat chowders came into existence because the cook was just using up whatever ingredients he or she had lying around the kitchen.

By now you know that chowder comes in many flavors and is generally loved by all. You can try some of the recipes I have listed at my Soup Hoopla Web site and in addition to that, I have great instructions for making a basic chowder.

When you eat chowder, you are partaking in a little bit history too. Enjoy it and reflect on the abundance this country has to offer us.

Chimichangas – Their History and How to Make Them

Chimichangas are deep-fried burritos. They are popular in the Mexican Sonora and Sinaloa regions and they also feature in Tex Mex cooking. To make chimichangas, a flour tortilla is filled with a variety of ingredients and then folded into a rectangular shape and cooked.

Popular fillings for chimichangas include ground beef, carne adobada, beans, cheese, rice, shredded chicken or shredded beef. They can be stuffed with a combination of these ingredients. The chimichangas are then deep-fried and serve hot with cheese, sour cream, guacamole or salsa. You can also make baked chimichangas which are just as good but less fattening.

How Did Chimichangas Originate?

There is some debate over the origin of this Mexican food recipe. Some people believe that the owner of El Charro restaurant in Arizona dropped a pastry into hot oil in 1922 and said “chimichanga” instead of a Spanish curse word which begins with the same letters.

The owner of Macayo’s Mexican Kitchen, also in Arizona, claims that he made the first chimichanga, as a way to use up unsold burritos. Yet another version of events claims that immigrants from Mexico introduced this recipe, along with other authentic Mexican food recipes, to the United States via Nogales into Arizona.

Chimichangas are very popular throughout Arizona and Mexico and there are various recipes for this delightful Mexican food recipe that you can make at home. If you are looking for some interesting Mexican recipes to make for your family, this would be a very nice recipe to start off with.

Recipe for Baked Chicken Chimichangas

These chimichangas are baked, rather than deep fried, to keep them healthy. Chicken is combined with chilies, onion, cheese, hot sauce and more for a mouthwatering flavor and you can serve these chicken chimichangas with Mexican rice and your preferred vegetable side dish.

What you will need:

  • 4 cups shredded, cooked chicken
  • 1 cup enchilada sauce
  • 4 oz can diced green chilies
  • 1 cup picante sauce
  • 1/2 chopped white onion
  • 4 flour tortillas
  • 1 tablespoon vegetable oil
  • 4 tablespoons sour cream
  • 6 tablespoons grated cheddar cheese
  • 2 tablespoons chopped fresh cilantro

How to make it:

Preheat the oven to 400 degrees F. Saute the onions in the oil in a skillet, and then add the chilies, picante sauce and chicken. Warm the enchilada sauce in another pan. Heat the tortillas in the microwave until they are soft, and then divide the chicken mixture between them.

Grease a baking sheet using half the oil. Roll the tortillas up to make rectangular packages, sealing the filling inside, and arrange them on the baking sheet. Rub the rest of the oil on top of each one.

Bake them for about 12 minutes or until the chimichangas are golden brown. Spoon the warm enchilada sauce on each serving plate and top with a chimichanga, some grated cheese, cilantro and sour cream. Serve immediately.

Chicken Stuffed Omelette (Indian Style Recipe)

Stuffed Omelette is very popular in United States where people have this item for a heavy breakfast and even lunch/dinner. In USA, the omelette is actually always stuffed with various optional components like pepper, chicken, tomato, mushroom, beef, bacon, cheese and what not. Chicken Stuffed Omelette Recipe that I am going to tell you here is an Indian version of the (more) delicious stuffed omelette. The preparation is not that difficult and is ideal when you are bored with usual omelette and want to experiment a bit.

Ingredients

  • 200gm minced chicken (keema)
  • 1 small size finely chopped onion
  • 1 small size finely chopped tomato
  • 2 teaspoon of very finely chopped capsicum (green pepper)
  • 1 clove of garlic finely chopped
  • 1 tablespoon soya sauce
  • 1/2 teaspoon sugar
  • 1 tablespoon black pepper
  • salt to taste
  • 3 egg
  • 2 tablespoon of vegetable oil
  • 1 teaspoon red chili powder
  • 2 teaspoon of milk

Preparation Time: 10 min

Cooking Time: 30 min

Serves: 2

How to make Chicken Stuffed Omelette

1. Take a non-stick frying pan heat 1 tablespoon of vegetable oil add 1 small size chopped onion, 2 teaspoons of finely chopped green pepper (capsicum), 1 clove of garlic finely chopped and fry for 5 mins until the onion become soft.

2. Put 200gm minced chicken (properly washed and drained excess water off) into the pan (step 1) fry for about 10 mins until it becomes lightly brown in color and fully tender.

3. Now add finely chopped tomato and stir for a few minutes. Then add 1 tablespoon soya sauce, 1/2 teaspoon sugar, 1 tablespoon black pepper, 1 teaspoon red chili powder and salt to taste into the pan (step 1) and fry for another few mins. Put the stuffing aside.

4. To make the omelette, break 3 egg into the bowl beat it with 1/4 teaspoon soya sauce and salt to taste. Add 2 teaspoon of milk to make the omelette soft and fluffy.

5. Take the same non-stick pan heat 1 tablespoon of vegetable oil put the omelette mixture (step 4) into the pan and make a omelette in medium low flame. Cook both sides till it become brown in color.

6. Put the stuffing in one side of the omelette and fold it in semi circle form and cut it in two equal parts from the middle.

Chicken Stuffed Omelette is ready to serve hot for lunch/dinner with rice or chappati.

To view larger recipe photos, accompanying side dishes and discussions, visit Best of Kanchan’s blog.

Chicken Noodle Soup Just Like Lipton

Have you ever reflected upon your childhood days when your mother would stuff loads of chicken soup into you when you were feeling ill? It was simply because the remedy has worked for ages and it had been passed down from mother to daughter. Researchers have discovered that chicken noodle soup has some very excellent anti-inflammatory properties which contribute to it usefulness in dealing with sore throats and colds.

I too have grown fond of chicken noodle soup, however being of a survivalist mindset I like to have dry ingredients in my recipes in the event of some sort of disaster or emergency. At least I know that I will be able to enjoy this wonderful soup whether we have all the fresh products available to make it or not.

You can readily purchase a similar product from the grocery shelves for a couple of dollars, but this Lipton Copy Cat is just as good and costs a bit less. When finalizing the chicken noodle soup you could package it in individual packages until its time to use them or alternately, you could place the various ingredients together in a quart jar and use what you need directly from the jar. I make large batches of it and then seal them in quart jars with oxygen absorbers. In this way they stay fresh and are properly isolated from any surrounding air.

The recipe below is for 8 cups of soup. Modifications can be done as you desire for more or less. If you have chosen to mix up the ingredients and use directly from the jar for one cup of soup at a time you should experiment with the quantities until you have it tasting as you desire. When preparing you would then place the dry ingredients into a 6 ounce mug and add hot water and stir. Let the mixture stand until the noodles become soft which is usually about 5 minutes.

Since this is a soup, its consistency is thin enough to consume without a spoon if desired. It is extremely useful for backpacking or to take on camping trips with you.

To start your instant chicken noodle soup mix you should combine the following ingredients in a large mixing bowl.

1 cup of uncooked egg noodles

1 1/2 Tablespoon of dry chicken bouillon granules

1/2 teaspoon of ground black pepper

1/4 teaspoon of dried thyme

1/8 teaspoon of celery seeds

1/8 teaspoon of garlic powder

3 cups of dehydrated chicken chunks

I like to add the foillowing items to my mix but their selection is entirely optional.

Dried carrots to taste (optional)

Diced dry celery (optional)

Chopped dry onions (optional)

After mixing with a wooden spoon transfer all the ingredients from the bowl into a small sterilized jar. Place an oxygen absorber on the top of the enclosed product and twist the lid into place. Within a few minutes the absorber will remove all the air from the jar and you will see the cap pull in. It is now sealed and will last several years if necessary.

Place a label on the jar identifying it as to being Chicken Noodle Soup Mix and instructions on how to prepare it. If you are using the recipe as a meal then you would prepare all of it as follows. Combine this complete mixture with 8 cups of water in a large pot. Bring the pot to a boil. Cover the pot and reduce to a simmer. Simmer for about 15 to 20 minutes. Add the salt if you so desire and serve hot with crackers.

Copyright @2010 Joseph Parish

Breakfast, Lunch and Dinner in The Dominican Republic

The Dominican Republic has a long roster of delectable food common with countries nearby such as Puerto Rico and Cuba as they share similar cultural traditions. As such, their cuisine has Arab, Chinese, Spanish, Italian and African ingredients.

For breakfast, the locals like to eat tropical fruits like bananas, passion fruit, papaya, mangoes, pineapples, jagua and zapote. Breakfast is also never complete without their traditional mangu. With its savory taste, it serves as a perfect appetizer to start the day. This is prepared by mixing mashed plantains, taro and cassava, sometimes varying it a bit by adding squash called auyama. They add fried shallots, cheese, eggs or salami to add to its rich taste.

During lunch, don’t be surprised if they serve you the Dominican flag. Also known as La Bandera Dominicana, this dish is prepared with white rice, meat from beef, pork, chicken or goat, and bean stew made from white, red or black beans or even pigeon peas. It is served with salad or steamed vegetables, making it a complete meal.

Dinner is usually light on the stomach, which may be just a simple sandwich and a refreshing drink using natural fruit juices or a cup of hot chocolate or tea, depending on the season.

A festive treat for special events is a Dominican food called Sancocho, which is a stew prepared by mixing seven various kinds of meat, several tubers, and vegetables. Eat with them during Easter, and you will be delighted to taste their sweet beans called habichelas con dulce.

Discover the delightful cuisine that the Dominican Republic has to offer!

Baby Shower Party Recipes: Make "Baby" Your Theme

“When you are looking at making food for the next baby shower you host, make sure the word “baby” appears in all the recipes. When the baby shower party recipes all have the word “baby” in them, you are making the menu thematic. Your guests will love it!

Here are some baby shower recipes you can consider the next time you are hosting this type of party:

*Baby Shrimp

*Baby Meatballs

– Both of these only need to be purchased and heated. You can serve them as appetizers with decorative toothpicks.

*Baby Carrots

*Baby Snap Peas

*Baby Swiss Cheese

– Wash and eat the vegetables. Cut into cubes and eat the cheese. These can be used as sides along with your main course or as appetizers throughout your baby shower.

*Baby Bagel Sandwiches

Ingredients:

Various cooked meats – ham, turkey, roast beef

Various fillings – chicken and tuna salad

Various cheeses – American, Swiss and mozzarella

Baby bagels – white and wheat varieties

Sliced vegetables – lettuce, tomato, cucumber

Condiments

– Slice bagels and place on large serving tray.

– Create a large display of the cooked meats and cheeses on a separate large serving tray.

– Have the various fillings in matching serving bowls on either side of the cooked meats tray.

– Create a large display of the sliced veggies on a separate large serving tray.

– Allow your guests to create their own baby bagel sandwich on the spot, so it will be fresh and to their liking.

*Baby Back Ribs

Ingredients:

2 lbs pork baby back ribs

1 bottle of barbeque sauce – 18 ounces of your favorite variety

– Brush each rib with plenty of barbeque sauce. Wrap tightly in a piece of tin foil sprayed with cooking spray. Place in the refrigerator overnight.

– Preheat oven to 300 degrees F.

– Bake the foil covered ribs for 2 ½ hours.

– Remove from the foil and add additional sauce to taste.

Makes 4 servings

*Baby Blue Punch

Ingredients:

1 package of blue drink mix, unsweetened – any flavor that is blue

1 bottle lemon lime soda

1 bottle white cranberry juice

Vanilla ice cream

White sugar

– In a large punch bowl, mix the flavored drink mix, lemon lime soda and cranberry juice.

– Add the sugar to taste, up to 1 cup.

– Scoop the ice cream on top and serve.

Makes up to 24 servings

All of these baby shower party recipes are fresh, yummy, and will allow everyone to eat something they enjoy.