Cookbook

FYI: Common Cooking Substitutions

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Common Cooking Substitutions

Amaretto = 1/2 tsp. almond extract for each 1/4 cup liqueur. Add extract gradually and taste as you go along.
Bacon, 2 strips = 1 oz. lean ham or Canadian bacon
Baking powder, 1 tsp. = 1/4 tsp. baking soda + 1/2 tsp. cream of tartar
Barbecue sauce, 1 cup = 1 cup catsup + 2 tsp. Worcestershire sauce
Beef, ground, 1 lb. = 1 lb. ground turkey
Bread crumbs, dry 1 cup = 3/4 cup ground up crackers, unsweetened breakfast cereal or potato chips. Cornmeal and wheat germ will also work in a pinch.
Broth, beef 1 cup = 1 beef bouillon cube + 1 cup hot water
Broth, chicken 1 cup = 1 chicken bouillon cube + 1 cup hot water
Butter 1 Tb. = 1 Tb. margarine or scant Tb. vegetable oil
Buttermilk or Sour Milk 1 cup = 1 Tb. lemon juice or vinegar + regular milk to make 1 cup (let stand 5 to 10 minutes) OR 1 cup = 1 cup plain yogurt
Chocolate, unsweetened 1 square (1 oz.) = 3 Tb. unsweetened cocoa powder + 1 Tb. butter or vegetable oil
Cornstarch, as thickener, 1 Tb. = 2 Tb. all-purpose flour
Cream, Light 1 cup = 1 cup half-and-half or evaporated skim milk
Egg, 1 = When your one egg shy for a recipe that calls for several, substitute one teaspoon of cornstarch.
Eggs, 2 whole = 2 egg whites + 1 yolk or egg substitute to equal 2 eggs
Flour, Cake 1 cup = 1 cup all-purpose flour minus 2 Tb.
Garlic, 1 clove = 1/8 tsp. instant minced garlic or garlic powder
Herbs, fresh, 1 Tb. = 1 tsp. dried, crushed
Italian herb seasoning 1 tsp. = 1/2 tsp. dried oregano + 1/4 tsp. each dried basil and thyme
Liqueur, coffee = coffee made with 4 to 6 times the amount of coffee you normally use or double-strength espresso.
Liqueur, fruit = use the syrup from canned fruit (reduced by boiling).
Liqueur, orange, such as Grand Marnier = equivalent amount of frozen orange juice plus a little orange rind.
Milk, Skim 1 cup = 1/3 cup nonfat dry milk powder + water to make 1 cup
Milk, Whole 1 cup = 1/2 cup evaporated milk + 1/2 cup water
Mushrooms, sliced, cooked 1/2 lb, = 6 oz. jar, drained
Onion, raw, chopped 1/3 cup = 2 Tb. instant minced onion
Parmesan cheese, grated 1/4 cup = 1/4 cup grated Romano cheese
Pumpkin pie spice 2 1/2 tsp. = 1 1/2 tsp. ground cinnamon + 1/2 tsp. each ground nutmeg and ginger + dash ground cloves
Rum = try small amount of rum extract or vanilla.
Sherry, dry 1 Tb. = 1 Tb. dry vermouth or apple juice
Shortening,, melted, 1 cup = substitution 1 cup oil (do not use cooking oil if recipe does not call for melted shortening)
Shortening, Solid, 1 cup = 1 cup minus 2 Tb. lard OR 1 1/8 cups butter or margarine (decrease salt called for in recipe by 1/2 teaspoons).
Sour cream for dips, 2 cup = 1 cup plain yogurt + 1 cup mayonnaise
Tomato sauce 15 oz. can = 6 oz. tomato paste + 1 cup water
Veal cutlets, 1/4" thick 1 lb, = 1 lb. boneless chicken breasts, flattened
Wine, 1 cup = 7/8 cup chicken stock for savory dishes or fruit juice for desserts and the remaining 1/8 cup lemon juice or vinegar. OR try tomato juice and add some fresh herbs.
Wine, dry, 1-2 Tbs. = substitute lemon juice or vinegar eg. for dips.

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FYI: HOW-TO'S, WHAT-TO-DO'S & ANY-HOO'S # 28

cleaning with baking soda
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