Lisas' list of substitutions r-z
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Rice: barley; bulger, couscous,millet | ||
| Rice Wine: Saki | ||
| Rosemary: marjoram; oregano | ||
| Saffron: 1/2-1 teaspoon turmeric | ||
| Sage: Rosemary; oregano | ||
| Shortening: 1cup In baking=1 C butter or 1 C margarine | ||
| Snow Peas: Sugar snap peas | ||
| Sour Cream: 1cup=1 T white vinegar=enough milk to make 1 cup, let stand 5 minutes or 1 cup plain yogurt or 6 oz. cream cheese with 3 T milk or 1/3 C melted butter with 3/4 C sour milk, for baking | ||
| Sour Milk: 1 Cup=1 1/2 T lemon juice or vinegar plus enough milk to make 1 cup | ||
| Sugar: Brown in baking 1/2 C=1/2 C white sugar + 2 T molasses | ||
| Tahini: Ground sesame seeds | ||
| Tomatillos: fresh green tomatoes plus lemon juice | ||
| Vanilla: Almond extract | ||
| Vinegar: lemon juice in salads or cooking | ||
| Vinegar: Malt=cider vinegar | ||
| Wasabi: hot mustard powder mixed with water | ||
| Wine: For marinades=1/4 C vinegar + 1 T sugar + 1/4 C water | ||
| Yeast: 1 cake=2 envelopes dry or 2 T powdered or 1 envelope=1 T powdered, or 1/2 cake of compressed yeast, crumbled | ||
| Yogurt: Plain=sour cream; buttermilk, cre`me fraiche, heavy cream | ||
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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