INGREDIENT | AMOUNT | SUBSTITUTION |
Allspice | 1 tsp. | 1/2 tsp. cinnamon + 1/2 tsp. ground cloves |
Apple Pie Spice | 1 tsp. | 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/8 tsp. cardamom |
Arrowroot | 1 1/2 tsp. | 1 Tbls. flour |
1 1/2 tsp. cornstarch | ||
Baking Powder | 1 tsp. | 1/3 tsp. baking soda + 1/2 tsp. cream of tartar |
Bay Leaf | 1 whole | 1/4 tsp. crushed |
Bread | 1 slice dry | 1/3 cup dry bread crumbs |
1 slice soft | 3/4 cup soft bread crumbs | |
Broth, Beef or Chicken | 1 cup | 1 bullion cube dissolved in 1 cup boiling water |
1 envelope powdered broth base dissolved in 1 cup boiling water | ||
1 1/2 tsp. powdered broth base dissolved in boiling water | ||
Butter | 1 cup | 7/8 cup lard + 1/2 tsp. salt |
Buttermilk | 1 cup | 1 cup plain yogurt |
1 cup milk + 1 Tbls. white vinegar or lemon juice | ||
1 cup milk + 1 3/4 tsp. cream of tartar | ||
Chives, chopped | 2 tsp. | 2 tsp. green onion tops, finely chopped |
Chocolate Chips | 1 oz. | 1 oz. sweet cooking chocolate |
Chocolate, unsweetened | 1 oz. or square | 3 Tbls. cocoa + 1 Tbls. fat |
Cocoa | 1/4 cup | 1 oz. square unsweetened chocolate (decrease fat in recipe by 1/2 Tbls.) |
Coconut Cream | 1 cup | 1 cup whipping cream |
Coconut Milk | 1 cup | 1 cup whole milk |
Corn | 1 doz. ears | 2 1/2 cup cooked corn |
Cornmeal, self-rising | 1 cup | 7/8 cup plain, 1 1/2 Tbls. baking powder, and 1/2 tsp. salt |
Corn Syrup | 1 cup | 1 1/4 cup light brown sugar + 1/3 cup water |
7/8 cup honey (baked goods will brown more) | ||
Corn Syrup, Dark | 1 cup | 3/4 cup light corn syrup + 1/4 cup light molasses |
Cornstarch (thickening) | 1 Tbls. | 2 Tbls. all-purpose flour |
2 Tbls. granular tapioca | ||
Cracker Crumbs | 3/4 cup | 1 cup dry bread crumbs |
Cream, Heavy | 1 cup | 3/4 cup milk + 1/3 cup butter or margarine (if used for baking) |
1 cup evaporated milk, undiluted | ||
Cream, Light | 1 cup | 3/4 cup milk + 3 Tbls. butter or margarine (if used for baking) |
1 cup evaporated milk, undiluted | ||
Cream, Whipped |
| Chill a 13 oz. can of evaporated milk until ice crystals form. Add 1 tsp. lemon juice. Whip until stiff. |
Dates | 1 lb. | 2 1/2 cup pitted |
Dill Plant, Fresh or Dried | 3 heads | 1 Tbls. dill weed |
Egg, whole, uncooked | 1 large, 3 Tbls. | 3 Tbls. + 1 tsp. thawed frozen egg |
2 1/2 Tbls. sifted, dry whole egg powder + 2 1/2 Tbls. lukewarm water | ||
2 yolks + 1 Tbls. water (for cookies) | ||
2 yolks (in custards, cream fillings, and similar mixtures) | ||
Eggs, uncooked | 1 cup | 5 large eggs |
6 medium eggs | ||
Egg White | 1 large, 2 Tbls. | 2 tsp. thawed frozen egg whites |
2 Tbls. sifted, dry egg white powder + 2 Tbls. warm water | ||
1 cup | 8 large egg whites | |
Egg Yolk | 1 yolk, 1 1/2 Tbls. | 3 1/2 Tbls. thawed frozen egg yolk |
2 Tbls. sifted, dried egg yolk | ||
1 cup | 12 large egg yolks | |
Flour, All-Purpose (for thickening) | 1 Tbls. | 1 1/2 tsp. cornstarch |
1 Tbls. granular tapioca | ||
1 Tbls. waxy rice flour | ||
2 Tbls. browned flour | ||
1 1/2 Tbls. whole wheat flour | ||
1 Tbls. quick-cooking tapioca | ||
Flour, All-Purpose | 1 cup, sifted | 1 cup + 2 Tbls. cake flour |
1 cup rolled oats, crushed | ||
1/2 cup cornmeal, bran, or rice flour + 1/2 cup all-purpose flour | ||
1 cup rye or rice flour | ||
1/4 cup soybean flour + 3/4 cup all-purpose flour | ||
1 lb. | 4 cups sifted | |
3 1/3 cups unsifted | ||
Flour, Cake | 1 cup sifted | 1 cup minus 2 tsp. all-purpose flour, sifted |
Flour, Self-Rising | 1 cup | 1 cup minus 2 tsp. all-purpose flour, 1 1/2 tsp. baking powder, and 1/2 tsp. salt |
Fruit, Fresh, Cut Up | 1 1/2 cups | 16 oz. can, drained |
Garlic | 1 clove | 1 tsp. chopped garlic |
1/2 tsp. minced garlic | ||
1/8 tsp. garlic powder | ||
1/2 tsp. garlic flakes | ||
1/4 tsp. granulated garlic | ||
1/2 tsp. garlic juice | ||
Garlic Salt | 1 tsp. | 1/8 tsp. garlic powder + 7/8 tsp. salt |
Gelatin, Flavored | 3 oz. | 1 Tbls. plain gelatin + 2 cup fruit juice |
Ginger | 1/8 tsp. | 1 tsp. candied ginger, rinsed in water to remove sugar, then finely cut |
1 Tbls. raw ginger | ||
Herbs, fresh | 1 Tbls. chopped | 1/2 tsp. dried crushed herb |
Honey | 1 cup | 1 1/4 cup sugar + 1/4 cup water |
Horseradish | 1 Tbls. | 2 Tbls. bottled fresh |
Ketchup | 1 cup | 1 cup tomato sauce, 1/4 cup brown sugar, and 2 Tbls. vinegar |
Lemon Juice | 1 tsp. | 1/2 tsp. white vinegar |
Lemon Peel, dried | 1 tsp. | 1 to 2 tsp. fresh grated |
1/2 tsp. lemon extract | ||
Lime | 1 med. | 1 1/2 - 2 Tbls. juice |
Maple Sugar (grated and packed) | 1/2 cup | 1 cup maple syrup |
1 Tbls. granulated sugar | ||
Marshmallows, mini | 1 cup | 8-10 regular |
Mayonnaise (for salad dressings) | 1 cup | 1/2 cup plain yogurt + 1/2 cup mayonnaise |
1 cup sour cream | ||
1 cup cottage cheese, pureed | ||
Milk, skim | 1 cup | 4 - 5 Tbls. non-fat dry milk powder + enough water to make 1 cup |
1/2 cup evaporated milk + 1/2 cup water | ||
Milk, Sweetened, Condensed | 1 can | Heat the following until butter melts and sugar is dissolved: 1/3 cup + 2 Tbls. evaporated milk, 1 cup sugar, and 3 Tbls. butter |
Add 1 cup + 2 Tbls. dry milk to 1/2 cup warm water. Add 3/4 cup sugar and 3 Tbls. melted butter. Stir until smooth. | ||
Milk, Whole | 1 cup | 1 cup reconstituted non-fat dried milk + 2 Tbls. melted butter |
1/2 cup evaporated milk + 1/2 cup water | ||
4 Tbls whole dry milk + 1 cup water (for use in baking) | ||
Mushrooms, Fresh | 1 Lb. | 2 - 3 cups whole |
5 cups sliced | ||
(1) 10 oz. can | ||
Mushrooms, Canned | 4 oz. | 2 cups sliced fresh |
6 Tbls. whole dried mushrooms | ||
Mustard, Dry | 1 tsp. | 1 Tbls. prepared mustard |
Onion, Fresh | 1 small | rehydrate 1 Tbls. instant minced onion |
Onion Powder | 1 Tbls. | 1 medium onion, chopped |
4 Tbls. fresh chopped onion | ||
Onions | 1 Lb. | 3 large onions |
2 - 2 1/2 cup chopped | ||
Orange Peel, Dried | 1 Tbls. | 2 - 3 Tbls. grated fresh orange peel |
grated peel of 1 med. orange | ||
2 tsp. | 1 tsp. orange extract | |
Parsley, Dried | 1 tsp. | 3 tsp. fresh parsley, chopped |
Peppers, green bell | 1 Tbls. dried | 3 Tbls. fresh green pepper, chopped |
Peppers, red bell | 1 Tbls. dried | 3 Tbls. fresh red pepper, chopped |
2 Tbls. chopped pimento | ||
Peppermint, dried | 1 Tbls. | 1/4 cup chopped fresh mint |
Pimento | 2 Tbls. | 1 Tbls. dried red bell pepper, rehydrated |
3 Tbls. fresh red bell pepper, chopped | ||
Pumpkin Pie Spice | 1 tsp. | 1/2 tsp. cinnamon, 1/4 tsp. ginger, 1/8 tsp. allspice, 1/8 tsp. nutmeg |
Shortening, Melted | 1 cup | 1 cup cooking oil |
Shortening, Solid | 1 cup | 1 cup minus 2 Tbls. lard |
1 1/8 cup butter (decrease salt in recipe by 1/2 tsp.) | ||
Sour Cream | 1 cup | 3/4 cup buttermilk + 1/3 cup butter or margarine |
1 cup plain yogurt | ||
3/4 cup milk, 3/4 tsp. lemon juice, and 1/3 cup butter or margarine | ||
Spearmint, Dried | 1 Tbls. | 1/4 cup fresh chopped mint |
Sugar, Brown | 1 cup packed | 1 cup granular sugar |
1 Lb. | 2 1/2 cups firmly packed | |
Sugar, powdered | 1 Lb. | 2 3/4 cups |
Sugar, granulated | 1 Lb. | 2 1/4 cups |
1 tsp. | 1/8 tsp. non-caloric sweetener solution | |
1 cup | 1 1/2 cup corn syrup (decrease liquid in recipe by 1/4 cup) | |
1 1/3 cup molasses (decrease liquid in recipe by 1/3 cup) | ||
1 cup powdered sugar | ||
1 cup brown sugar, firmly packed | ||
3/4 cup honey (decrease liquid in recipe by 1/4 cup; for each cup of honey used, add 1/2 tsp. baking soda) | ||
Tapioca, granular | 1 Tbls. | 2 Tbls. pearl tapioca |
Tomato Juice | 1 cup | 1/2 cup tomato sauce + 1/2 cup water |
Worcestershire Sauce | 1 tsp. | 1 tsp. bottled steak sauce |
Yogurt, Plain | 1 cup | 1 cup buttermilk |
1 cup cottage cheese, pureed | ||
1 cup sour cream |
Wednesday, March 17, 2010
Substitutions
About Me
Welcome to HowDoYouCook.com.
My name is Mary and I live in North Central Florida. Welcome to my website!
A Little Background on Me: Although I have not attended any "formal" cooking schools, I have been fortunate enough to work with many creative chefs over the years, and the lessons I've learned from them have served me well. Creating new and exciting foods is a true passion for me.
I started this website as a way to keep my growing collection of recipes from getting lost! I like to introduce new flavors and textures to my 3 kids and let them experience a variety of healthy fresh foods. We don't do fast food. No McD's, KFC or any of the other plastic-foods will be found here and we really like it that way!
My children are always involved in dinner decisions, and they get quite creative sometimes. When they were very young they invented what they called the "meat-of-the-week". Once each week, we would go to the grocery store and together they chose the meat or seafood that we would be cooking that night. It was a lot of fun and it got them involved in the process of constructing a meal.
I love it when my kids ask for their favorite soup or chicken kabobs for dinner. It makes me feel good that they will carry forward with them a healthy outlook on food.
The photography on the site is mostly from my hubby. He loves to decorate his dinner to his satisfaction, take a picture of it, then enjoy. Photos are copy written, so please ask for permission before reprinting. We are not professional photographers, by any means, so please forgive if the lighting is not perfect, but we do try our best to take a quick picture before the kids say they are starving and want to eat..lol.
Just an FYI, many of the recipes on the site have been created by myself and my family. Others are recipes I've come across in books, magazines, cookbooks or on the Internet that we have tweeked and made our own, but we are sure to give credit for the original recipes.
I've added the Amazon shopping page to the site and I very much appreciate those of you who choose to link thru my site when you shop with Amazon. I make a few extra pennies here and there, and although I certainly won't retire on the income, the funds are always put to good use (usually a cool new kitchen gadget!) If you are shopping for kitchen items and cookware, or anything else offered through Amazon.com, the prices cannot be beat and the customer service is truly first class.
If you have questions about any of the recipes, please feel free to contact me HERE. Thanks for visiting and check back soon for more new recipes. You can also follow via email, Facebook, Pinterest or Google by clicking the links at the top right.
My name is Mary and I live in North Central Florida. Welcome to my website!
A Little Background on Me: Although I have not attended any "formal" cooking schools, I have been fortunate enough to work with many creative chefs over the years, and the lessons I've learned from them have served me well. Creating new and exciting foods is a true passion for me.
I started this website as a way to keep my growing collection of recipes from getting lost! I like to introduce new flavors and textures to my 3 kids and let them experience a variety of healthy fresh foods. We don't do fast food. No McD's, KFC or any of the other plastic-foods will be found here and we really like it that way!
My children are always involved in dinner decisions, and they get quite creative sometimes. When they were very young they invented what they called the "meat-of-the-week". Once each week, we would go to the grocery store and together they chose the meat or seafood that we would be cooking that night. It was a lot of fun and it got them involved in the process of constructing a meal.
I love it when my kids ask for their favorite soup or chicken kabobs for dinner. It makes me feel good that they will carry forward with them a healthy outlook on food.
The photography on the site is mostly from my hubby. He loves to decorate his dinner to his satisfaction, take a picture of it, then enjoy. Photos are copy written, so please ask for permission before reprinting. We are not professional photographers, by any means, so please forgive if the lighting is not perfect, but we do try our best to take a quick picture before the kids say they are starving and want to eat..lol.
Just an FYI, many of the recipes on the site have been created by myself and my family. Others are recipes I've come across in books, magazines, cookbooks or on the Internet that we have tweeked and made our own, but we are sure to give credit for the original recipes.
I've added the Amazon shopping page to the site and I very much appreciate those of you who choose to link thru my site when you shop with Amazon. I make a few extra pennies here and there, and although I certainly won't retire on the income, the funds are always put to good use (usually a cool new kitchen gadget!) If you are shopping for kitchen items and cookware, or anything else offered through Amazon.com, the prices cannot be beat and the customer service is truly first class.
If you have questions about any of the recipes, please feel free to contact me HERE. Thanks for visiting and check back soon for more new recipes. You can also follow via email, Facebook, Pinterest or Google by clicking the links at the top right.
Formal Disclosure
Sunday, December 27, 2009
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