FYI: Common Cooking Substitutions 2

Common Cooking Substitutions
Posted by Darlene on 11/23/2000, 10:49 pm

Bacon 2 strips, = 1 oz. lean ham or Canadian bacon
Baking powder 1 t, = 1/4 t. baking soda + 1/2 t. cream of tartar
Barbecue sauce 1 c, = 1 c. catsup + 2 t. Worcestershire sauce
Beef, ground 1 lb, = 1 lb. ground turkey
Bread crumbs, dry 1 c, = 3/4 c. cracker crumbs
Broth, beef 1 c, = 1 beef bouillon cube + 1 c. hot water
Broth, chicken 1 c, = 1 chicken bouillon cube + 1 c. hot water
Butter 1 T, = 1 T. margarine or scant T. vegetable oil
Buttermilk or sour milk 1 c, = 1 T. lemon juice or vinegar + regular milk to make 1 c. (let stand 5 min.) 1 c. = 1 c. plain yogurt
Chocolate, unsweetened 1 sq, = 3 T. unsweetened cocoa powder + 1 T. butter or vegetable oil
Cornstarch, as thickener 1 T, = 2 T. all-purpose flour
Cream, light 1 c, = 1 c. half-and-half or evaporated skim milk
Egg 2 whole = 2 egg whites + 1 yolk or egg substitute to equal 2 eggs
Flour, cake 1 c, = 1 c. all-purpose flour minus 2 T.
Garlic 1 clove = 1/8 t. instant minced garlic or garlic powder
Herbs, fresh 1 T, = 1 t. dried, crushed
Italian herb seasoning 1 t, = 1/2 t. dried oregano + 1/4 t. each dried basil and thyme
Milk, skim 1 c, = 1/3 c. nonfat dry milk powder + water to make 1 c.
Milk, whole 1 c, = 1/2 c. evaporated milk + 1/2 c. water
Mushrooms, sliced, cooked 1/2 lb, = 6 oz. jar, drained
Onion, raw, chopped 1/3 c, = 2 T. instant minced onion
Parmesan cheese, grated 1/4 c, = 1/4 c. grated Romano cheese
Pumpkin pie spice 2 1/2 t, = 1 1/2 t. ground cinnamon + 1/2 t. each ground nutmeg and ginger + dash ground cloves
Sherry, dry 1 T, = 1 T. dry vermouth or apple juice
Sour cream for dips 2 c, = 1 c. plain yogurt + 1 c. mayonnaise
Tomato sauce 15 oz. can = 6 oz. tomato paste + 1 c. water
Veal cutlets, 1/4" thick 1 lb, = 1 lb. boneless chicken breasts, flattened



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