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The Money Saving Recipes PageThe Money Saving Recipes Page will explain the pros and con's of using low price recipes to save a buck and will list some of the substitutions you can use in normal recipes to make them cheaper to prepare.
First let’s tackle the Pros and Cons of using low price money saving recipes.
Pros - You Save Money, Yeah!!! - You get to try new foods for less money. - You will be able to purchase more, doubling your cheap recipes, freeze left leftovers and save time cooking. - You can have more friends and family over for dinner, improving your social life. - You can share and help others save money, ah, another warm fuzz-a-lee.
Cons - You don’t get more for your money. - You have to worry if a bill gets skipped so your family can eat that week. - You don’t get to share, No warm fuzz-a-lees.
Money Saving Recipes Substitutions you can use in normal recipes to make them cheaper to prepare. Here are some of the suggestions cited most frequently. The Money Saving Recipes substitution tips for which there was the most consensus and which used the most common ingredients are listed. Your final product made with the substituted ingredient may differ slightly from the original food, but still be acceptable in flavor, texture and appearance.
Amount: 1 teaspoon Substitute: 1/2 teaspoon cinnamon plus 1/2 teaspoon ground cloves
Amount: 1 teaspoon Substitute: 1/2 teaspoon cinnamon plus 1/4 teaspoon nutmeg plus 1/8 teaspoon cardamom
Amount: 1 teaspoon Substitute: 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar
There is NO substitute for baking soda.
Amount: 1 cup Money Saving Recipes Substitute: - 1 cup regular margarine - 1 cup vegetable shortening (for baking) - An equal amount of oil can be substituted for a similar portion of MELTED butter if the recipe specifies using MELTED butter. TIP 1: According to the National Association of Margarine Manufacturers, you can tell "if the product is regular margarine by checking the Nutrition Facts: a one tablespoon serving will have 100 calories." Products that contain less than 80% fat often give the fat percentage on the front of the package. If the margarine is labeled "light," "lower fat," "reduced fat," "reduced calorie/diet" or "fat-free" or is called a "vegetable oil spread," you may be less successful substituting it for butter OR for regular margarine in baking and in some cooking procedures. These products are higher in water and lower in fat content and won't perform in the same way as regular butter or margarine. For additional information about using the various forms of margarine in recipes, check the Web site of the National Association of Margarine Manufacturers: www.margarine.org/howtousemargarine.html TIP 2: There is no standard procedure to substitute liquid oil for solid shortening in cooking. Oil is 100 percent fat, while butter, margarine and other solid shortenings are lower in fat on a volume-for-volume basis. Also, for some recipes, solid shortening helps incorporate air into the batter when it is whipped with other ingredients such as sugar and eggs. If you try to whip these ingredients with oil, your baked product is likely to be more compact and oily in texture. Your most successful substitution occurs if your recipe calls for MELTED butter, in which case you can usually substitute an equal amount of oil.
Amount: 1 cup Substitute: 1 tablespoon lemon juice or vinegar plus enough regular milk to make 1 cup (allow to stand 5 minutes)
Amount: 1 cup Substitute: 1 cup tomato sauce, 1/4 cup brown sugar, 2 tablespoons vinegar, 1/4 teaspoon cinnamon, dash of ground cloves and dash of allspice
Amount: 1 ounce Substitute: 3 tablespoons cocoa plus 1 tablespoon butter or regular margarine or vegetable oil
- Cornstarch (for thickening) Amount: 1 tablespoon Substitute: 2 tablespoons flour. TIP: Liquids thickened with cornstarch will be somewhat translucent while flour gives a more opaque appearance. Cornstarch will thicken a liquid almost immediately. A flour-based sauce or gravy must be cooked longer to thicken and will have a floury taste if undercooked. Joy of Cooking cookbook (Scribner, 1997) advises when using flour as a substitution for cornstarch in sauces and gravies, that you simmer it for about 3 minutes AFTER thickening, this will help prevent a raw taste of flour. Cornstarch-thickened liquids are more likely to thin if overheated or cooked too long. Regardless of whether you use cornstarch or flour, mix it with a little cold water or other cold liquid, about two parts liquid to one part thickener, before adding it to the rest of the liquid. When you mix flour with fat to make a roux for use as a thickener, you would not dissolve it in liquid first.)
Amount: 1 cup unshipped Money Saving Recipes Substitute: If you wish to use a commercial pre-whipped, whipped cream or whipped cream substitute rather than - whipping your own cream. Use the guideline that 1 cup UNWHIPPED whipping cream expands to 2 cups when WHIPPED. For example, if your recipe called for 1 cup of cream to make whipped cream, you could substitute 2 cups of an already whipped product.
Amount: 1 whole egg Substitute: - 1/4 cup egg substitute (examples include: Egg Beaters, Second Nature, Scramblers); check label for specific directions - Reconstituted powdered eggs; follow package directions - 2 tablespoons mayonnaise (suitable for use in cake batter). NOTE: If you type "mayonnaise cake recipe" into your favorite Internet search engine, you'll find several recipes for cakes made with mayonnaise and NO eggs. This may help you decide if this substitution will work for your cake. - 1/2 teaspoon baking powder plus 1 tablespoon vinegar plus 1 tablespoon liquid (for baking use only) TIP: If you don't use eggs very often, you may find it helpful to keep some powdered eggs on hand.
- Flour, All-Purpose White Flour Amount: 1 cup Substitute: 1/2 cup whole wheat flour plus 1/2 cup all-purpose flour. TIP: It's generally recommended that you replace no more than half the all-purpose white flour with whole wheat flour. Too much whole wheat flour in a recipe calling for all-purpose flour might result in a reduced volume and a heavier product.
Amount: 1 cup Substitute: 1 cup minus 2 tablespoons all-purpose flour
Amount: 1 cup Substitute: 1 cup minus 2 teaspoons all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt
Amount: 1 small clove Substitute: 1/8 teaspoon garlic powder
Amount: 1 tablespoon, finely cut. Money Saving Recipes Substitute: - 1 teaspoon dried leaf herbs - 1/2 teaspoon ground dried herbs
Amount: 1 teaspoon Substitute: 1/2 teaspoon extract of lemon.
Amount: 1 cup Substitute: 10 large marshmallows
Amount: 1 cup Substitute: - 1 cup sour cream - 1 cup yogurt - 1 cup cottage cheese pureed in a blender - Or use any of the above for part of the mayonnaise
Amount: 1 teaspoon Substitute: 1 tablespoon prepared mustard.
Amount: 1 small or 1/4 cup chopped, fresh onion. Substitute: 1 tablespoon instant minced onion. TIP: Dried onion may be added directly to moist foods such as soups, gravies, sauces and salad dressings. You may need to rehydrate it with a little water before adding it to drier foods. Check package directions -- one brand advises adding an equal amount of water and letting the dried onion stand 5 to 10 minutes.
Amount: 4 cups COOKED Substitute: The National Pasta Association suggests these substitution ratios. Check www.ilovepasta.org/faqs.html#Q10 for more information. - 8 ounces of UNCOOKED elbow macaroni, medium shells, rotini, twists, spirals, wagon wheels, bow ties, mostaccioli, penne, radiatore, rigatoni, spaghetti, angel hair, linguine, vermicelli and fettuccine all produce about 4 cups COOKED pasta - Use about twice as many UNCOOKED egg noodles to provide 4 cups COOKED pasta. Approximately, 8 ounces UNCOOKED egg noodles equal 2 1/2 cups COOKED noodles.
- Pumpkin Pie Spice Amount: 1 teaspoon Money Saving Recipes Substitute: 1/2 teaspoon cinnamon plus 1/4 ground teaspoon ginger plus 1/8 teaspoon ground allspice plus 1/8 teaspoon ground nutmeg
Amount: Any amount Substitute: Most rice products will substitute for each other on a fairly equal basis in recipes; however, their cooking times and the amount of liquid needed may vary. If possible, choose rice with a comparable grain length for the closest match. Visit the USA Rice Federation's Website to learn more about cooking with the different forms of rice at
http://www.usarice.com/consumer/index.html
Amount: any amount Money Saving Recipes Substitute; 1 part rum extract, plus 3 parts water. For example: for 1/4 cup rum, substitute 1 tablespoon rum of extract, plus 3 tablespoons water.
Amount: 1 cup Substitute: 1 cup granulated sugar plus 1 tablespoon cornstarch; process in a food processor using the metal blade attachment until it's well blended and powdery.
Amount: 1 cup Money Saving Recipes Substitute: 1/2 cup tomato sauce plus 1/2 cup water
Amount: 10 3/4 ounce can. Substitute: 1 cup tomato sauce plus 1/4 cup water
Amount: Any Money Saving Recipes Substitute: The same amount of grape juice or cranberry juice
Amount: Any Substitute: The same amount of apple juice or white grape juice
Amount: 1 cake (3/5 ounce) Money Saving Recipes Substitute: - 1 package (1/4 ounce) active dry yeast - Scant 2 1/2 teaspoons loose active dry yeast
http://lancaster.unl.edu/food/ciqsubs.shtml this is a wonderful site.
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