Equivalents
Baking Dish Equivalents
Ingredient Equivalents
Table Spoon Equivalents
Ingredient Equivalents
Can Equivalents
Oven Temperature Equivalents
Measurements
Volume and Weight
Liquid Measures
Calculators Online
Food Companies
Glossaries
Appetizers Glossary
Cooking Terms
Tea Glossary
Wine Glossary
Food Safety Terms
Beverage Glossaries
Ethnic Food
Glossaries
Tableware
terms
Tableware Care and Storage Tips
Crystal Care
Silver Care
Need to find replacements for your
china click here for the world's
largest
selection of old & new china, crystal, silver,
and collectibles.
The also buy you pieces.
How
To Fold Napkins
Napkin Folding
Napkin Folding 101
Napkin Demonstrations
Pretty
napkin folds
More Links
Restaurant
Books
Food Product Recalls
RECIPE SUBSTITUTIONS
| INGREDIENT | AMOUNT | SUBSTITUTE |
| ALLSPICE | 1 TBSP. | 1/2 TSP. CINNAMON & 1/2 TSP. GROUND CLOVES. |
| APPLE PIE SPICE | 1 TSP. | 1/2 TSP. CINNAMON, 1/4 TSP. NUTMEG, AND 1/4 TSP. CARDAMOM |
| ARROWROOT | 1 TBSP. | 2 TBSP. ALL-PURPOSE FLOUR |
| BAKING POWDER BAKING POWDER |
1 TSP. 1 TBSP . |
1/3 TSP. BAKING SODA,
1/2 TSP. CREAM OF TARTER 11/2 TSP. BAKING SODA and 11/2 TSP. CREAM OF TARTER |
| BEEF BROTH | 1 CUP | 1 BEEF BOUILLON CUBE DISSOLVED I CUP BOILING WATER |
| Bread Crumbs | 1 cup | 3/4 cup cracker crumbs |
| Brown Sugar, Light Brown | 1 cup | Add 2 tbs. molasses per cup of white sugar |
| Brown Sugar, Dark Brown | 1 CUP | Add 3 tbs. molasses per cup of white sugar |
| Butter | 1 cup | 7/8 to 1 cup hydrogenated fat and 1/2 teaspoon of salt or 7/8 cup lard plus 1/2 tsp. salt or 1 cup margarine or 7/8 cup oil and 1/2 tsp. salt |
| Cake Flour, sifted | 1 cup | 1 cup less 2 tbs. sifted all-purpose flour |
| Capers | 1 tbs. | 1 tb sp chopped green peppers |
| Catsup | 1 cup | 1 tsp. dried parsley flakes & 1/8 tsp. rubbed, dried sage |
| Celery, fresh | 1/2 cup | 1 tbs. celery flakes |
| Chervil | 1 tsp. | 1 tsp. dried parsley flakes & 1/8 tsp. rubbed, dried sage |
| Chicken Stock base, instant | 1 tb sp dissolved in 1 cup water | 1 canned or homemade chicken broth or chicken stock |
| Chili sauce | 1 cup | 1 cup tomato sauce, 1/4 cup brown sugar, 2 tbs. vinegar, 1/4 tsp. cinnamon, dash of ground cloves and dash of allspice |
| Chives, finely chopped | 2 tsp. | 2 tsp. green onion tops, finely chopped |
| Chocolate, Unsweetened | 1/4 cup or 4 tbs. | 1 cup sugar, 1 tablespoon, cornstarch (processed together in food processor) |
| Cocktail sauce | 1 cup | 1 cup Ketchup & 2 tbs. horseradish |
| Cocoa | 1/4 cup or 4 tbs. | 1 ounce (square) chocolate - you need to decrease the fat called for in the recipe by 1/2 tbs. |
| Confectioners'
Sugar (Powdered Sugar) |
1 cup | 1 cup sugar, 1 tablespoon, cornstarch (processed together in food processor) |
| Corn Syrup, Light | 1 cup | 1 cup sugar plus 1/4 cup water |
| Cornstarch | 1 tablespoon | 1 cup sugar and 1/4 liquid (use whatever liquid is called for in the recipe) or 1 cup of honey |
| Corn Syrup | 1 cup | 1 cup sugar and 1/4 liquid (use whatever liquid is called for in the recipe) or 1 cup of honey |
| Cocoa, Dutch Process | 3/4 cup | Add 1/4 teaspoon baking soda to 3/4 cup regular cocoa powder to neutralize it |
| Cracker crumbs | 3/4 cup | 1 cup dry bread crumbs |
| Cream | 1 cup | 1/2 cup butter and 3/4 cup milk |
| Cream, Whipped | any amount | Chill a 13 oz. can of evaporated milk for 12 hours and then add 1 tbs. of lemon juice. Whip until stiff. |
| Cream of tartar | 1/2 tsp. | 1 2 tsp. lemon juice or vinegar |
| Dill Plant, fresh or dried | 3 heads | 1 tbs. dill seed |
| Dry
mustard |
1 tsp. | 1 tbs. prepared mustard |
| Egg | 1 whole | 2 yolks and 1 tb sp water for cookies or just yolks for custards or 1/2 tsp baking powder, 1tbsp. vinegar and 1 tbs. liquid (in baking) |
| Dark corn syrup | 1 cup | 3/4 cup light corn syrup and 1/4 cup molasses |
| Flour, All-purpose | 1 cup | 1 cup cake flour plus 2 tablespoons |
| Flour, Cake | 1 cup | 1
cup minus 2 tablespoons all-purpose flour 2/3 cup cornstarch plus 1/3 cup all-purpose flour, sifted together |
| Flour, Self-rising | 1 cup | 1 cup all-purpose
flour, 1 tsp. baking powder and 1/2 tsp. salt |
| Flour, Soft | 1 cup | 2/3 cup cornstarch plus 1/3 cup all-purpose flour, sifted together |
| Garlic powder | 1/8 tsp. | 1 average garlic clove |
| Gelatin, flavored | 3 oz package | 1 tbs. plain gelatin and 2 cups fruit juice |
| Ginger root | 1/8 tsp. | 1 tbs. candied ginger rinsed in water to remove sugar, finely cut or 1 tbs. raw ginger finely cut |
| Honey | 1 cup | 1 1/4 cups sugar & 1/4 cup water |
| Juice of 1 fresh lemon | 1 lemon | 3-4 tbs. lemon juice |
| Juice of 1 fresh orange | 1 orange | 6-8 tbs. orange juice |
| Maple syrup | 2 cups | Combine 2 cups sugar and 1 cup water, bring to a clear boil, take of head and add 1/2 tsp. maple flavoring |
| Marshmallow Cream | 1 (7-ounce) jar | 1 (16-ounce) package marshmallows, melted, & 3 1/2 tablespoons light corn syrup |
| Marshmallows, miniature | 1 cup | 10 large |
| Mayonnaise (for use in salads and salad dressings) | 1 cup | 1/2 cup yogurt and 1/2 cup mayonnaise or 1 cup sour cream or 1 cup cottage cheese pureed in blender |
| Me Yen seasoning | 1 tsp. | 1 tsp. Beau Monde seasoning or 1/2 table salt |
| Milk, whole | 1 cup | 1/2 cup evaporated milk and 1/2 cup water |
| Milk, sweetened condensed | 1 can (about 1 1/3 cup) | Heat the following ingredients until sugar and butter are dissolved: 1/3 cup and 2 tbs. evaporated milk, 1 cup sugar and 3 tbs. butter or margarine |
| Molasses | 1/2 cup | 1/2 cup dark corn syrup |
| Mushrooms | 1 lb. fresh | 3 oz. dried mushrooms and 1 1/2 cups water or 1 10 oz can |
| Nuts | 1 cup | 1 cup rolled oats, browned (used in baked products) |
| Onion | 1 medium | 2 tbs. onion flakes |
| Onion powder | 1 tbs. | 1 medium onion, chopped |
| Parsley, dried | 1 tsp | 3 tsp fresh parsley, chopped |
| Pecans, chopped | 1 cup | 1
cup regular oats, toasted (in baked products) |
| Pepper, fresh | 1/4 cup | 1 tbs. sweet pepper flakes |
| Pimento | 2 tbs. chopped | 2 tbs. fresh red bell pepper, chopped |
| Poultry seasoning | 1 tsp. | 1/4 tsp. ground thyme and 3/4 tsp. ground sage |
| Pumpkin pie spice | 1 tsp. | 1/2 tsp cinnamon, 1/4 tsp. ginger and 1/8 tsp each of nutmeg & ground cloves |
| Rice, 3 cups cooked | 1 cup regular uncooked | 1 cup uncooked converted rice or 1 uncooked brown rice or 1 cup uncooked wild rice or 1 cup bulgur or pearl barley, cooked |
| Shortening, melted | 1 cup | 1 cup cooking oil (cooking oil should not be substituted if recipe does not call for melted shortening |
| Shortening, solid (used in baking) | 1 cup | 1 cup minus 2 tbs. lard or 1 1/8 cups butter (decrease salt called for in recipe by 1/2 tsp. or 1 1/8 cup margarine (decrease salt called for by 1/2 tsp.) |
| Sour cream | 1 cup | 3/4 cup butter and 2/3 cup of milk or 1 cup of plain yogurt |
| Spearmint, dried | 1 tbs. | 1/4 cup chopped fresh mint |
| Sugar, brown | 1 cup firmly packed | 1 cup granulated sugar or 1 cup granulated sugar plus 1/4 cup unsulphured molasses |
| Tapioca |
1 tablespoon | 1 1/2 tablespoons all-purpose flour |
| Tarter Sauce | 1/2 cup | 6 tbs. mayonnaise or salad dressing and 2 tbs. pickle relish |
| Tomato Juice | 1 cup | 1/2 cup tomato sauce and 1/2 cup water |
| Tomatoes, canned | 1 cup | 1 1/3 cups cut up, fresh tomatoes simmered 10 minutes |
| Unsweetened Chocolate | 1 square | 3 tablespoons unsweetened cocoa powder, 1 tbs. butter, margarine or vegetable shortening OR 3 tbs. carob plus 2 tbs. water |
| Vanilla Bean | 1/2 bean | 1 tbs. vanilla extract |
| Worcestershire sauce | 1tsp. | 1 tsp. bottled steak sauce |
| 1 envelope or 2 teaspoons active dry yeast | 1 cake | 1 envelope or 2 teaspoons active dry yeast |
| Yogurt, plain top of page |
1 cup | 1 Cup buttermilk or 1 cup cottage cheese blended until smooth or 1 cup sour cream |
 |
 |