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Recipe Subsitutions

I really love to cook, but in a lot of the more fancy recipes that I like to cook they call for alocohol. I thought "how many others are wondering what to put in place of this called for substance and still have the recipe work out. Did a little research and this is what I found.
Alcohol Substitutes (For Recipes)

2T Grand Marnier or other orange flavored liqueur= 2 T orange juice &
1/2 t. orange extract OR 2 T orange juice concentrate

2T rum or brandy=1/2 to 1 tsp rum or brandy extract OR 2T water,
white grape juice or apple juice

2TAmaretto or other almond-flavored liqueur=1/4 to 1/2 tsp almond
extract

2Tbourbon=1 to 2 tsp vanilla extract

2T sherry=1 to 2 tsp vanilla extract or 2 T pineapple or orange juice

2T Kahlua or other coffee or chocolate-flavored liqueur=1/2 to 1 tsp
chocolate extract plus 1/2 to 1 tsp instant coffee in 2 T water

1/4 C or more port, sweet sherry, rum, brandy or fruit-flavored
liquor=equal measure of unsweetened orange juice or apple juice + 1 ts
of corresponding flavored extract or vanilla extract

1/4C or more white wine=equal measure of white grape juice, chicken
broth, veg broth, claim juice or nonalcoholic wine. If using
nonalcoholic wine, add T of vinegar to cut sweetness

1/4C or more red wine= equal measures of red grape juice, cranberry
juice. cider, chicken or veg broth, clam juice, flavored vinegar or
nonalcoholic wine. If using nonalcoholic wine, add T of vinegar to
cut sweetness

KIRSCH: Syrup or juice from black cherries, raspberries,
boysenberries, currants, grapes or cherry cider.

COGNAC: Juice from peaches, apricots or pears.

COINTREAU: Orange juice, or frozen orange juice concentrate.

CREME DE MENTHE: Spearmint extract or oil of spearmint diluted with a
little water or grapefruit juice.

RED BURGUNDY: Grape juice

WHITE BURGUNDY: White grape juice

CHAMPAGNE: Ginger Ale

CLARET: Grape or currant juice, or syrup from cherry cider.

FLAMBE'S OR FLAMING DESSERTS: The only substitute that might be used
is a sugar cube soaked in lemon extract, then set atop a dessert and
burned.

BEER OR ALE: Chicken broth, white grape juice, or ginger ale

BRANDY: Apple cider, peach or apricot syrup.

RUM: Pineapple juice or syrup flavored with almond extract.

SHERRY: Orange or pineapple juice.

RED WINE: (unsweet) water, beef broth, bouillon or consommé, tomato
juice (plain or diluted), diluted cider vinegar, or red wine vinegar,
liquid drained from mushrooms.

WHITE WINE: (unsweet) water, chicken broth, bouillon or consommé,
ginger ale, white grape juice, diluted cider vinegar or white wine
vinegar, liquid from canned mushrooms.

NOTE*** To cut sweetness of the syrups, dilute with water. Also use
flavor extracts for interesting flavors.

When alcohol is used in a recipe, it is generally used for one of two
reasons; as a flavor enhancer in cooking, or as a meat tenderizer in
marinades. A variety of other foods do have the same properties as
alcohol in cooking and marinating and can be easily substituted in
any recipe. Here are a few suggestions:

MARINADES:

Substitute for 1 cup of alcohol with:

1 cup of citrus juice, Lemonade, Pineapple or Orange Juice.

1/2 cup of fresh lemon juice or orange juice.

1 cup of tomato juice diluted by 1/4 with water or vinegar.

1/2 cup of light soy sauce and 1/2 cup of citrus juice.

1/2 cup of light soy sauce and 2 TBLS of oil.

1 cup of teriyaki sauce

1/3 cup of balsamic vinegar

FOR COOKING:

Non-alcoholic cooking sherry

Non-alcoholic cooking wine

Raspberry extract (instead of Brandy)