The great substitution guide -part 2

1 info

Ingredients

Quantity Ingredient

Directions

NO INGREDIENTS

Source: Ladies Home Journal

galangal: a member of the ginger family used frequently in Thai cooking; use equal amount fresh ginger garlic: for 1 medium garlic clove, use ½ teaspoon minced fresh garlic or ⅛ teaspoon garlic powder ginger: there is no real equivalent; for 1 tablespoon fresh ginger use 1 teaspoon dried

hearts of palm: use cooked

herbs: for 1 tablespoon fresh herbs, use ½ to 1 teaspoon dried herb plus 1 tablespoon chopped fresh parsley italian seasoning: combine 1 teaspoon basil, 1 tablespoon fresh or dried parsley and ½ teaspoon oregano jalapeno chile: for 1 fresh chile, use another variety, such as serrano, or ⅛ teaspoon crushed red pepper jicama: use equal amount peeled, seeded cucumber kale: use equal amount collard or mustard greens kasha: use equal amount bulgur or cracked wheat kohlrabi: use a small turnip

ladyfingers: use equal amount sponge cake or pound cake leeks: use equal amount onions

lemongrass: use equal amount fresh lemon peel light cream: use equal amoung half-and-half cream mace: use equal amount nutmeg

mango: use equal amount peach

marsala wine: use equal amount Madeira wine mascarpone cheese: for 1 pound, use 12 ounces cream cheese mixed with ½ cup sour cream

mayonnaise: in salad dressings or dips, use equal amount sour cream or yogurt

naan: a bread served with Indian food; use warmed pita bread brushed with melted butter

neufchatel cheese: use equal amount cream cheese noodles: for Chinese egg noodles, use equal amount fresh or dried angel-hair pasta or vermicelli

olive oil: use equal amount vegetable oil (calorie for calorie all oils are the same)

onion: for 1 small onion, use ⅓ cup chopped fresh onion or 1 tablespoon minced dried onion or 1 teaspoon onion powder orzo: use equal amount of small-shape pasta such as ditallini or tubettini Submitted By DIANE LAZARUS On 05-26-95

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