Lisas' list of substitutions a-d part 1
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Allspice: 1/4 t cinnamon + 1/2 t ground cloves | ||
| Almonds: 1 lb.shelled=1 1/2 cups, 1 lb. in shell=3 1/2 cups | ||
| Anise: Fennel or Cumin | ||
| Anise Seed: Fennel Seed or Caraway Seed | ||
| Apples: 1 cup chopped=1 cup pears chopped, + 1 T lemon juice | ||
| Arrowroot: flour for thickening | ||
| Bacon: Smoked Ham in cooking | ||
| Baking powdr: 1 teaspoon double acting = 1/2 t crm of tartar and 1/4 t soda or 4 t quick cooking tapioca | ||
| Basil: tarragon or summer savory | ||
| Basmati: long grain white rice | ||
| Bay Leaf: thyme | ||
| Bok Choy: Napa Cabbage; Savoy Cabbage, Green Cabbage | ||
| Bouquet Garn: 3 sprigs parsley, a bay leaf, 1sprig thyme | ||
| Brandy: Cognac or Rum | ||
| Bread Crumbs: 1/4 C dry=1/4 c cracker crumbs or 1/2 slice bread toasted and crumbled or 1/4 C rolled oats or 1/4 C corn flakes crushed or 1/4 C flour | ||
| Beef Broth: 1 bullion cube + 1 C water= 1 cup or 1 cup beef consomme` | ||
| Bulger: cracked wheat or brown rice or couscous | ||
| Butter: margarine; or shortening in baking, don't sub oil | ||
| Butter 1 cup: 7/8 C shortening or 7/8 C corn oil | ||
| Buttermilk: 1 C milk+ 1 3/4 T cream of tartar or sour cream | ||
| Capers: Chopped green olives | ||
| Capon: Large roasting chicken | ||
| Cardamom: cinnamon or mace | ||
| Cayenne: chili powder or ground hot red pepper | ||
| Celery: green pepper; jicama, bean sprouts, or fennel | ||
| Celery Seed: dill seed | ||
| Chervil: parsley; tarragon use less, anise use less | ||
| Chives: green onion tops; or shallots use less or onion powder, or leeks | ||
| Chocolate: baking; unsweetened, 1 oz. or square= 3 T cocoa powder + 1 T butter or 3 T carob powder + 2 T water | ||
| Chocolate: baking; unsweetened, pre melted 1oz. = 3 T cocoa powder+1T oil or shortening, melted | ||
| Chocolate: semi-sweet; 6 oz. chips, bits, or squares= 9 T cocoa powder+ 7 T sugar+3 T butter | ||
| Cinnamon: allspice use less; cardamom | ||
| Clove: ground=allspice; nutmeg,mace | ||
| Corn Meal: grits; polenta | ||
| Corn Starch: flour for thickening | ||
| Corn Syrup: 1 1/4 C sugar+1/3 C liquid boiled, light 1 Cup | ||
| Cream: Clotted; = heavy cream whipped, or sour cream with pinch of baking soda or cre`me fraishe | ||
Directions
Recipe by: Compiled By Lisa Lepsy Posted to TNT - Prodigy's Recipe Exchange Newsletter by NotABNRML@... on Aug 20, 1997
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