During family get-togethers
or holiday season cooks are more
likely to make recipes that have
been in the family for ages. But this can also mean needing
an ingredient you haven't stocked in your kitchen for ages!
Lemon Zest, Horseradish,
& Other Odd Ingredients with
Emergency Recipe Substitutions
Knowing an ingredients "equivalent" or substitution can save the
The ingredients Mom talks about today are mainly used as
flavoring in casseroles, sauces and hot dips, so you have more
flexibility in making
Horseradish gives your recipes a kick or a little spicy zip.
It is the secret ingredient in my
grandmother's crab dip. The taste is strong, sometimes described as
hot. Sort of like very strong radishes.
Fresh horseradish root is twice as strong as bottled. Prepared, or
bottled horseradish is
mixed with vinegar and other flavors as part of the 'preparation'
1 tablespoon fresh
horseradish equals 2 tablespoons of bottled.
Horseradish is also
served alongside Prime Rib and other meats.
You can also
substitute 1 teaspoon of wasabe, or Japanese horseradish or a few drops
of hot sauce. Keep in mind these substitutions are much
than horseradish so start with small amounts and adjust to
My brother, always
the rebel, uses salsa instead of horseradish to give his crab dip
version a little zest and it adds a bit of color too!
Mustard is another ingredient
used in casseroles and dips to give recipes a kick. 1 teaspoon of dry
mustard equals 1 tablespoon of prepared mustard. You can also
start with 1 teaspoon of Dijon mustard and add more, adjusting to
Before chilies and peppers arrived from the New World,
Europeans used mustard and horseradish to spice up dishes.
adding a few drops of hot sauce or a dash of chili pepper if you don't
have any mustard.
Paprika is made from sweet,
mild red peppers and has a light, delicate taste. Its bright
color is also makes it a popular garnish. If your recipe
for a dash of paprika on top, it is probably there more for coloring
than for flavor.
My grandmother's hot dip calls for a sprinkle of
paprika after baking. You can substitute a dash of chili
for color instead. Chili powder has a smokier taste and is
stronger so use sparingly.
Cayenne pepper is also red, but it is
even hotter, so beware. Another option is to decorate the top
your creation with something else, like minced pimentos, sweet red
peppers or minced parsley.
If your cottage garden is out of
lemons at the moment, all is not lost. 1 teaspoon shredded
peel (zest) equals 1/2 teaspoon lemon extract or 2
You can also substitute 3/4 cup lime juice for one cup of lemon
juice. Or Substitute 1⁄2 cup vinegar for every cup
Lemon Cooking Tip:
The juice of one lemon
equals about 2-3 tablespoons
Most of the offbeat ingredients on this page are mainly used to add a
hint of sharp
flavoring, feel free to
experiment with different spicy ingredients you may have on hand in
your kitchen. You might just invent a new flavor combo!
Luck and Happy Cooking!
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