Substitutes in Cooking
Source of Recipe
A little of every where.
A
Alcohol Cooking and Baking Substitutions
Amaretto
2 tbsp. = 1/4 to 1/2 tsp. almond extract
Bourbon or Sherry
2 tbsp. = 1 to 2 tsp. vanilla extract
Brandy, fruit flavored Liqueur, Port Wine, Rum or sweet Sherry
1/4 cup or more = Equal amount of unsweetened orange or apple juice plus 1 tsp. vanilla extract or a corresponding flavor
Brandy or Rum
2 tbsp. = 1/2 to 1 tsp. Brandy or Rum extract
Grand Marnier or other orange liqueur
2 tbsp. = 2 tbsp. unsweetened orange juice concentrate or 2 tbsp. orange juice plus 1/2 tsp. orange extract
Kahlua or other coffee or chocolate liqueur
2 tbsp. = 1/2 to 1 tsp. chocolate extract plus 1/2 to 1 tsp instant coffee dissolved in 2 tbsp. water
Marsala
1/4 cup = 1/4 cup white grape juice = 1/4 cup dry white wine plus 1 tsp. Brandy
Wine
Red, 1/4 cup or more = equal amount of red grape juice or cranberry juice
White, 1/4 cup or more = equal amount of white grape juice
Almond paste......................1 1/3 cups.....
1 3/4 cups ground blanched almonds plus 1 1/2 cups powdered sugar plus 1 egg white plus 1 teaspoon almond extract plus 1/4 teaspoon salt.
Allspice, 1 teaspoon
1/2 teaspoon cinnamon and 1/2 teaspoon ground cloves.
Anchovies, 1 fillet 1/2 teaspoon anchovy paste.
Anise Seed, 1 teaspoon
1 teaspoon star anise plus1 teaspoon cardamom.
Anise Extract, 1 teaspoon
1 1/2 teaspoon ground anise seed,
1/2 teaspoon anise powder.
Apple pie spice, 1 teaspoon
1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon ground allspice, and either 1/8 teaspoon ground cardamom, ginger or cloves.
Arrowroot starch, 1 tablespoon
1 tablespoon cornstarch, or 2 tablespoons flour (to thicken), or 2 1/4 teaspoons of either potato starch or rice starch
B
Ingredient Amount Substitutes
Baking powder, double acting 1 teaspoon
1 teaspoon = 1/2 teaspoon cream of tartar plus 1/4 teaspoon of baking soda
Rule: 1 teaspoon for every 1 cup flour
1/4 teaspoon baking soda and 5/8 teaspoon cream of tartar
1/3 teaspoon baking soda and 1/2 teaspoon cream of tarter
1/3 teaspoon baking soda and 1/2 teaspoon cream of tartar
1/4 teaspoon baking soda and 1/2 cup sour milk, buttermilk, or yogurt (decrease liquid amount called for in recipe by 1/2 cup)
1/4 teaspoon baking soda and 1/2 teaspoon lemon juice or vinegar used with sweet milk to make 1/2 cup (decrease liquid amount called for in recipe by 1/2 cup)
1/4 teaspoon baking soda and 1/4 cup molasses (decrease liquid amount in recipe by 1 to 2 tablespoons)
1 1/2 teaspoons phosphate or tartate baking powder
1 1/2 teaspoons single-action baking powder
Baking Soda (Sodium Bicarbonate) 1 teaspoon Rule: 1/4 teaspoon for every 1 cup flour
You need to use 2 to 3 times more double-acting baking powder than baking soda. Replace acidic liquid ingredient in recipe with non-acidic liquid.
3/4 teaspoon Ammonium bicarbonate
Bay leaf 1 whole 1/4 teaspoon crushed bay leaves
Beans, dried..1/2 pound=1 cup.
Beau Monde seasoning, 1 teaspoon
1 teaspoon seasoning salt,or
1/2 teaspoon table salt plus dash of garlic salt, onion salt, and celery salt
1/2 teaspoon Mei Yen seasoning
see Beau Monde Seasoning Salt recipe
Beer 1 cup 1 cup water, white grape juice, apple cider or apple juice,
diluted peach or apricot syrups. (Substitute equal amounts of liquid.)
Blueberry Equivalents
One dry cup (8 fl oz.) of fresh or frozen blueberries is equal to:
90-129 large blueberries
130-189 medium blueberries
5 ounces by weight (3 cups to a pound)
2/3 cup pureed
1/2 cup pureed and strained
2/3 cup after simmering 5 minutes with 2 tbsp. water
1 cup frozen blueberries = 2/3 cup thawed blueberries
Brandy 1/4 cup 1 tsp brandy extract plus enough water or liquid called for in recipe to make 1/4 cup
Water, white grape juice, apple cider or apple juice, diluted peach or apricot syrups. (Substitute equal amounts of liquid.)
Bread Crumbs, dry;
Bread Crumbs (Dry) 1 cup=3 slices of bread, crumbled.
1 cup crushed cracker crumbs
1 cup matzo meal
1 cup crushed cornflakes
1 cup ground oats
1 cup crushed potato chips
Bread Crumbs, Soft 3/4 cup 1 slice soft or fresh bread
Broth, beef or chicken 1 cup
1 bouillon cube dissolved in 1 cup boiling water
1 cup boiling water
1 teaspoon powdered broth base dissolved in 1 cup boiling water
Butter 1 cup or 1/2 pound Rule: Don't use spreads or low-fat butter in baking
7/8 to 1 cup hydrogenated fat (shortening) and 1/2 teaspoon salt
7/8 cup lard plus 1/2 teaspoon salt
1 cup margarine
4/5 C bacon fat(clarified), increase liquid in recipe 1/4 cup.
2/3 C chicken fat (clarified) increase liquid in recipe 1/4 cup.
7/8 cup oil plus 1/2 teaspoon salt, increase liquid in recipe 1/4 cup.
To reduce fat and calories - applesauce or prune puree for half of the butter in the recipe
Butter
Make your own butter, Whip a pint of heavy cream until it solidifies, add a pinch of salt (or not) and drain off excess liquid.
1 cup = 1 cup shortening or lard plus 1/2 tsp. salt = 1 cup, 2 sticks, margarine (don't not substitute whipped , low fat or tub margarine)
Cream
Heavy, (30 to 40% fat) 1 cup = 3/4 cup whole milk plus 1/3 cup butter or margarine (can be used for baking or cooking but will not whip)
Buttermilk (sour milk) 1 cup
1 cup milk plus 1 tablespoons vinegar (white or cider) or lemon juice (allow to sit 10 minutes before using)
1 cup milk plus 1 1/2 to 1 3/4 teaspoons cream of tartar
1 cup mild-flavored soy milk, plus 1 tablespoons vinegar (white or cider) or lemon juice (let stand 5 minutes before using)
1 cup plain or low fat yogurt
1 cup sour cream
1 cup water plus 1/4 cup buttermilk powder
C
Cajun Spice 1 tablespoon 1/2 teaspoon white pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon ground red pepper, 1/2 teaspoon paprika, and 1/2 teaspoon black pepper
Cake Flour 1 cup, 1 cup sifted all-purpose flour minus 2 tablespoons.
Cardamom, ground 1 teaspoon 1 teaspoon ground anise
Catsup, 1 cup .1 cup tomato sauce, 1/2 cup sugar, and 2 tbsp vinegar (for use in cooking)
Chervil, fresh 1 tablespoon chopped 1 tablespoon chopped fresh parsley
Chicken, 1,- 3 1/2 pounder = about 3 cups diced meat.
Chicken stock base, instant 1 teaspoon
1 chicken bouillon cube
Chicken stock base, instant, 1 tbsp dissolved in 1 cup water
1 cup canned chicken broth
1 cup homemade chicken broth or chicken stock
Chili sauce 1 cup 1 cup tomato sauce, 1/4 cup brown sugar, 2 tbsp vinegar, 1/4 tsp cinnamon, dash of ground cloves, and dash of allspice
Chives, finely chopped 2 teaspoons 2 teaspoons finely chopped green onion tops
Chocolate chips, semi-sweet
Chips, semisweet, 6 ounce package, melted = 2 ounces unsweetened chocolate, 2 tbsp. shortening plus cup of sugar
1 ounce 1 ounce sweet cooking chocolate
1 ounce unsweetened chocolate plus 1 tablespoon sugar
Also check out Chocolate Substitution Chart
Chocolate chips, semi-sweet chips, melted 6 oz pkg, melted
squares unsweetened chocolate, 2 tablespoons shortening, and 1/2 cup sugar
Chocolate, semi-sweet 1 2/3 ounces
1 ounce unsweetened chocolate and 4 teaspoon sugar
Chocolate, unsweetened
1 square or 1 ounce
3 tablespoons cocoa powder plus 1 tablespoon butter or margarine (fat), or 1/2 T shortening.
1 tablespoon carob powder plus 2 tablespoons water
Chocolate, white 1 ounce
1 ounce milk chocolate
1 ounce sweet dark chocolate
Cocoa powder, natural unsweetened
1/4 cup = 1 ounce unsweetened chocolate (decrease fat in recipe by 1/2 tbsp.)
3 tablespoons
1 ounce (square) chocolate (decrease fat called for in recipe by 1/2 tablespoon)
3 tablespoon Dutch-processed cocoa plus 1/8 teaspoon cream tartar, lemon juice or white vinegar
3 tablespoons carob powder
Cocoa, Dutch Processed 3 tablespoons
3 tablespoons natural unsweetened cocoa powder plus 1/8 teaspoon baking soda
1 ounce unsweetened chocolate plus 1/8 teaspoon baking soda (reduce fat in recipe by 1 tablespoon)
3 tablespoons carob powder
Coconut 1 tablespoon grated, dry
1 1/2 tablespoons fresh grated coconut
Coconut cream, canned 1 cup
1 cup heavy cream or whipping cream
Coconut milk, canned 1 cup
1 cup whole milk
Coffee, strong brewed 1/4 cup
2 tablespoons instant espresso powder dissolved in 3 tablespoons hot water
Condensed cream of mushroom soup 1 (10.75-ounce can)
1 (10.75 ounce can) condensed cream of celery, cream of chicken, or golden mushroom soup.
Cornmeal;
1 pound cornmeal = 3 cups.
Cornmeal, self-rising, 1 cup
7/8 cup plain, 1 1/2 tablespoons baking powder, and 1/2 teaspoon salt or;
Self-rising cornmeal mix, 1 1/4 cup cornmeal + 3/4 fat-free milk + 1 tbsp baking powder + 1/2 tsp salt + 1 egg, lightly beaten =
Cornmeal, stone ground 1 cup
1 cup regular milled cornmeal, corn grits, polenta, or maize meal
Corn syrup, 1 cup
1 cup granulated sugar and 1/4 liquid (use whatever liquid is called for in the recipe)
1 cup honey
1 cup light corn syrup 1 cup, light = 1 cup sugar plus 1/4 cup of water
3/4 cup light corn syrup and 1/4 cup molasses
1 cup maple-flavored syrup
Cornstarch (for thickening) 1 tablespoon
2 tablespoon all-purpose flour
2 tablespoon granulated tapioca
1 tablespoon potato or rice starch
1 tablespoon arrowroot
4 teaspoon. instant tapioca
1 pound cornstarch = 3 cups
Cottage cheese 1 cup
1 cup farmer's cheese
1 cup ricotta cheese
Cracker crumbs..1 cup..or 7 coarsely crumbled (or 23 soda cracker small squares) , or 11 finely crushed.
1 cup dry bread crumbs
1 cup ground oats
1 cup matzo meal
Or 15 graham crackers to make 1 cup crumbs
Cream
Cream, Light, (15 to 20% fat) 1 cup = 3/4 cup whole milk plus 3 tbsp. butter or margarine (can be used for cooking and baking) = 1 cup evaporated (not sweetened condensed), undiluted
Cream, sour, 1 cup = 1 cup plain yogurt
Cream of tartar 1 teaspoon
1 teaspoon lemon juice or vinegar
Creme fraiche 1 cup
Combine 1 cup heavy cream and 1 tablespoon plain yogurt. Let stand for 6 hours at room temperature
1 cup sour cream
1/2 cup sour cream plus 1/2 cup heavy cream
1 cup mascarpone cheese
Currants 1 cup
1 cup raisins
1 cup chopped dates
1 cup other dried fruit (cranberries, blueberries, cherries)
D
Dairy;
Butter 1 cup or 1/2 pound Rule: Don't use spreads or low-fat butter in baking
7/8 to 1 cup hydrogenated fat (shortening) and 1/2 teaspoon salt
7/8 cup lard plus 1/2 teaspoon salt
1 cup margarine
4/5 C bacon fat(clarified), increase liquid in recipe 1/4 cup.
2/3 C chicken fat (clarified) increase liquid in recipe 1/4 cup.
7/8 cup oil plus 1/2 teaspoon salt, increase liquid in recipe 1/4 cup.
To reduce fat and calories - applesauce or prune puree for half of the butter in the recipe
Butter
Make your own butter, Whip a pint of heavy cream until it solidifies, add a pinch of salt (or not) and drain off excess liquid.
1 cup = 1 cup shortening or lard plus 1/2 tsp. salt = 1 cup, 2 sticks, margarine (don't not substitute whipped , low fat or tub margarine)
Cream
Heavy, (30 to 40% fat) 1 cup = 3/4 cup whole milk plus 1/3 cup butter or margarine (can be used for baking or cooking but will not whip)
Buttermilk (sour milk) 1 cup
1 cup milk plus 1 tablespoons vinegar (white or cider) or lemon juice (allow to sit 10 minutes before using)
1 cup milk plus 1 1/2 to 1 3/4 teaspoons cream of tartar
1 cup mild-flavored soy milk, plus 1 tablespoons vinegar (white or cider) or lemon juice (let stand 5 minutes before using)
1 cup plain or low fat yogurt
1 cup sour cream
1 cup water plus 1/4 cup buttermilk powder
Cream
Cream, Light, (15 to 20% fat) 1 cup = 3/4 cup whole milk plus 3 tbsp. butter or margarine (can be used for cooking and baking) = 1 cup evaporated (not sweetened condensed), undiluted
Cream, sour, 1 cup = 1 cup plain yogurt
Cream of tartar 1 teaspoon
1 teaspoon lemon juice or vinegar
Creme fraiche 1 cup
Combine 1 cup heavy cream and 1 tablespoon plain yogurt. Let stand for 6 hours at room temperature
1 cup sour cream
1/2 cup sour cream plus 1/2 cup heavy cream
1 cup mascarpone cheese
half and half, 1 cup = 7/8 cup whole milk plus tbsp. butter or margarine (can be used for cooking and baking) = 1 cup of evaporated milk (not sweetened condensed), undiluted.
Milk, evaporated (whole or skim) 1 cup plus
1 cup liquid whole milk
1 cup regular cream, whipping, or heavy cream
Milk, skim 1 cup
4 to 5 tablespoons non-fat dry milk powder and enough water to make one cup, or follow manufacturer's directions
Milk, skim 1/4 cup
4 teaspoons non-fat dry milk powder and enough water to make 1/4 cup, or follow manufacturer's directions
2 tablespoons evaporated skim milk and 2 tablespoons water
Milk, Fat-free, 1 cup = 4 tbsp. nonfat dry milk powder plus enough water to make 1 cup = 1/2 cup of evaporated (not sweetened condensed) skim milk plus 1/2 cup of water
Milk, sweetened condensed 1 can (about 1 1/3 cups)
Heat the following ingredients until sugar and butter are dissolved: 1/3 cup and 2 tablespoons evaporated milk, 1 cup sugar, 3 tablespoons butter or margarine.
Sweetened Condensed milk, Substitute, Sweetened Condensed Coconut Milk
3 cups coconut milk
1/2 cup organic sugar- or sweeten to taste with agave
Vanilla - gf, optional
Pinch Sea Salt, optional
Stir ingredients together in a sauce pan and heat gently; cook slowly over low to almost medium heat, .stirring constantly, until the volume is reduced to about half.
Add some bourbon vanilla extract to taste, if you like; and a pinch of sea salt, if desired.
Cool the condensed milk and refrigerate if not using right away
Milk, whole, 1 cup
1 cup reconstituted non-fat dry milk and 2 tsp butter or margarine
1/2 cup evaporated milk and 1/2 cup water
1/2 cup condensed milk plus 1/2 cup water, reduce sugar in recipe.
4 tablespoons whole dry milk and 1 cup water, and 2 T shortening (for baking). or follow manufacturer's directions or 1 cup = 5 tbsp. nonfat dry milk powder plus enough water to make 1 cup = 1/2 cup evaporated milk (not sweetened condensed) plus cup of water
1 cup fruit juice or 1 cup potato water (for use in baking)
1/4 cup non-fat dry milk and 2 tsp butter or margarine and 7/8 cup water
1 cup soy or almond milk
1 cup water plus 1 1/2 tsp butter in baking
1 cup buttermilk plus 1/2 tsp baking soda (decrease baking powder in recipe by 2 tsp).
1 C sour milk or buttermilk and 1/2 tsp baking soda.
Milk, Sour..1 cup........buttermilk......1 cup sweet milk +1 T lemon juice or vinegar.
1C sweet milk and 1 T vinegar or 1 3/4 tsp cream of tartar.
Dill plant, fresh or dried 3 heads, 1 tablespoons dill seed
E.
Egg;
1 whole egg. 2 egg yolks + 1 T water in cookies, etc....2 egg yolks in custards, etc....
F
Flour. All-purpose. substitute, 1 cup plus 2 T sifted cake flour.
G
Ingredient Amount Substitutes
Garlic 1 clove, small
1/8 teaspoon garlic powder
1/4 teaspoon
1 tsp bottled garlic juice
instant minced garlic
1/2 teaspoon granulated garlic
1/2 to 1 teaspoon garlic salt (reduce amount salt called for in recipe)
Garlic Salt, 1 tsp = 1/8 tsp. garlic powder plus 7/8 tsp. table salt
3/4 teaspoon
1 medium-size clove or 1/2 teaspoon minced fresh garlic
Gelatin, powdered (plain or unflavored)
1 envelope (1/4 ounce), 1 tablespoon granulated
2 teaspoons agar agar
4 sheets gelatin
Gelatin, leaf or sheet 4 leaves or sheets
1 (1/4 ounce) envelope powdered gelatin
Gelatin, flavored 3-ounce package
1 tablespoon plain gelatin and 2 cups fruit juice
Ghee 1 tablespoon
1 tablespoon butter
1 tablespoon vegetable oil
Ginger root, fresh 1 teaspoon freshly grated
1/2 teaspoon ground ginger
1 tablespoon candied ginger, rinsed and finely chopped
Green onions, fresh 1/2 cup chopped
1/2 cup chopped onion
1/2 cup chopped leek
1/2 cup chopped shallots
H
Ingredient Amount Substitutes
Herbs, fresh 1 tablespoon finely cut
1 teaspoon dried ground herbs =
1 teaspoon dried crumbled herbs =
=
Herring 8 ounces
8 ounces sardines
Honey, 1 cup
1 1/4 cup granulated sugar and 1/4 cup liquid (use liquid called for in recipe) or 3/4 c sugar and 1/4 C liquid to make 1 cup.
1 cup light molasses, light or dark corn syrup, light treacle syrup, or maple syrup
Horseradish
1 tablespoon fresh
2 tablespoons bottled
Hot pepper sauce 1 teaspoon
3/4 teaspoon cayenne pepper plus 1 teaspoon vinegar
I
Ingredient Amount Substitutes
Italian Seasoning
Combine 1 teaspoon basil, 1 tablespoon fresh or dried parsley, and 1/2 teaspoon oregano
J
K
L
Lemon juice, freshly squeezed 1 tablespoon juice
1 tablespoon bottled lemon juice
1 tablespoon fresh lime juice
Lemon, whole= Yields 3-4 T juice
1 medium
2 tablespoons lemon juice and 2 to 3 teaspoons lemon rind (zest)
Lemon peel, dried 1 teaspoon
1 to 2 teaspoons grated fresh lemon peel (zest)
grated peel of 1 medium lemon.. sub. 1 1/2 tsp lemon juice
1/2 teaspoon lemon extract
Lemon zest (peel) 1 teaspoon
1/2 teaspoon lemon extract
tablespoon lemon juice
1 teaspoon lime zest
Lemon grass
Equal amount of grated lemon zest moistened with a bit of fresh lemon juice
Lime juice, freshly squeezed 1 tablespoon juice
1 tablespoon bottled lime juice
1 tablespoon fresh lemon juice
Lime zest (peel) 1 teaspoon
1 teaspoon grated fresh lemon peel (zest)
M
Ingredient Amount Substitutes
Macaroni, (4 cups cooked)
2 cups uncooked
2 cups spaghetti, uncooked
4 cups noodles, uncooked
Maple sugar 1/2 cup
1 cup maple syrup (reduce liquid in recipe by 1/4 cup)
3/4 cup granulated white sugar plus 1 teaspoon pure maple extract
1 cup granulated white sugar
Maple Syrup about 2 cups
Combine 2 cups sugar and 1 cup water, bring to clear boil; take off heat; add 1/2 teaspoon maple flavoring
1 cup honey
Marshmallows, miniature 1 cup
8 to 10 large marshmallows
Marshmallow crme 1 jar
melt 16 ounces of marshmallows and 3 1/2 tablespoons corn syrup in a double broiler
Mascarpone cheese 1 cup
1 cup creme fraiche
1 cup sour cream
Mayonnaise (for use in salads and salad dressings 1 cup
1/2 cup yogurt and 1/2 cup mayonnaise
1 cup either yogurt, salad dressing, or sour cream
1 cup cottage cheese pureed in blender
Meat,..1 pound raw =when cooked, about 3 cups minced.
Me Yen seasoning, 1 teaspoon
1 teaspoon Beau Monde seasoning
1/2 teaspoon table salt
Milk, evaporated (whole or skim) 1 cup plus
1 cup liquid whole milk
1 cup regular cream, whipping, or heavy cream
Milk, skim 1 cup
4 to 5 tablespoons non-fat dry milk powder and enough water to make one cup, or follow manufacturer's directions
Milk, sweetened condensed 1 can (about 1 1/3 cups)
Heat the following ingredients until sugar and butter are dissolved: 1/3 cup and 2 tablespoons evaporated milk, 1 cup sugar, 3 tablespoons butter or margarine.
Sweetened Condensed milk, Substitute, Sweetened Condensed
coconut Milk.
3 cups coconut milk
1/2 cup organic sugar- or sweeten to taste with agave
Vanilla - gf, optional
Pinch Sea Salt, optional
Stir ingredients together in a sauce pan and heat gently; cook slowly over low to almost medium heat, .stirring constantly, until the volume is reduced to about half.
Add some bourbon vanilla extract to taste, if you like; and a pinch of sea salt, if desired.
Cool the condensed milk and refrigerate if not using right away
Mint leaves, fresh chopped, 1/4 cup
1 tablespoon dried mint leaves
Molasses, 1 cup
1 cup honey, dark corn syrup, maple syrup, brown rice syrup, or barley malt syrup
3/4 cup sugar, increase liquid by 5 tablespoons, decrease baking soda by 1/2 teaspoon, and add 2 teaspoons baking powder to recipe
Mushrooms, fresh 1 pound
3 ounces dried mushrooms plus 1 1/2 cups water
1 (10-ounce) can
Mustard, dry 1 teaspoon=
1 tablespoon prepared mustard
1/2 teaspoon mustard seeds
Mustard, Dijon 1 tablespoon
1 tablespoon dry mustard mixed with 1 teaspoon water, 1 teaspoon white wine vinegar, 1 tablespoon mayonnaise, and a pinch of sugar
Molasses, 1 cup.
1 C honey.
N
Ingredient Amount Substitutes
Nuts, chopped, ground or whole 1 cup
1 cup similar nuts (your favorite) prepared in the same way
1 cup rolled oats, browned (in baked products)
O
Ingredient
Oil (for sauteing) 1/4 cup
1/4 cup melted margarine, butter, bacon drippings, shortening, or lard
Amount Substitutes
Old Bay Seasoning
Yield 1/2 cup
2 tablespoons bay leaf powder
2 tablespoons celery salt (or 1 tbls. ground celery seed and 1 tbls. salt)
1 tablespoon dry mustard
2 teaspoons ground black pepper
2 teaspoons ground ginger
2 teaspoons sweet paprika (smoked paprika is even better if you can find it!)
1 teaspoon white pepper
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground allspice
1⁄2 teaspoon crushed red pepper flakes
1⁄2 teaspoon ground mace
1⁄2 teaspoon ground cardamom
1⁄4 teaspoon ground cinnamon
Combine all ingredients in an airtight jar, mix thoroughly.
Keep sealed until ready to use.
Onion, fresh 1 small
rehydrate 1 tbsp instant minced onion
1/4 cup chopped, fresh green onions
1 1/3 teaspoons onion salt
1 to 2 tablespoons instant minced onion
1 teaspoon onion powder
2 tablespoons dried minced onion
Orange, whole,..Yields 6-8 T juice 1 medium
6 to 8 tablespoons juice and 2 to 3 tablespoon grated rind (zest)
Orange juice, freshly squeezed 1 cup
1 cup reconstituted frozen orange concentrate
1 cup other citrus juice (of your choice)
Orange peel (zest), fresh 1 medium
2 to 3 tablespoons grated fresh orange peel (zest)
1 teaspoon lemon juice
1/2 teaspoon orange extract
P
Ingredient Amount Substitutes
Parmesan cheese, grated 1/2 cup
1/2 cup grated Asiago cheese or grated Romano cheese
Parsley, fresh 1 teaspoon chopped
1 teaspoon dried parsley
1 tablespoon chopped fresh chervil
Peanut Butter 1 cup
1 cup of another nut butter (such as almond or hazelnut butter)
1 cup tahini (sesame paste)
Pepper, white 1 teaspoon
1 teaspoon black pepper
Peppers, green bell 1 tablespoon dried
3 tablespoons fresh green pepper, chopped
Peppers, red bell
1 tablespoon dried
3 tablespoons fresh red bell pepper, chopped
2 tablespoons chopped pimento
Peppermint, dried 1 tablespoon
1/4 cup chopped fresh mint
Pimento 2 tablespoons, chopped
rehydrate 1 tablespoon dried red bell peppers
3 tablespoons fresh red bell pepper, chopped
Polenta, dry 1 cup
1 cup cornmeal
1 cup maize meal
1 cup corn grits
Poultry seasoning 1 teaspoon
1/2 teaspoon ground sage, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried rosemary
Pumpkin pie spice, 1 teaspoon
1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon allspice, and 1/8 teaspoon nutmeg
R
Ingredient Amount Substitutes
Raisins 1 cup
1 cup dried currants
1 cup dried blueberries, cranberries,cherries, or currants.
1 cup other dried fruit (chopped into small pieces)
Rennet 1 tablet
1 tablespoon liquid rennet
Rice (3 cups cooked) 1 cup regular, uncooked
1 cup uncooked converted rice
1 cup uncooked brown rice
1 cup uncooked wild rice
1 cup bulgur or pearl barley, cooked
Ricotta cheese 1 cup
1 cup cottage cheese
Rum 1/4 cup
1 tablespoon rum extract plus enough liquid to make 1/4 cup
S
Saffron
equal amount of Turmeric
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 tablespoons lard
1 cup butter
1 cup margarine
Sour cream, cultured 1 cup
3/4 cup sour milk and 1/3 cup butter or margarine
3/4 cup buttermilk and 1/3 cup butter or margarine
Blend until smooth: 1/3 cup buttermilk, 1 tbsp lemon juice, and 1 cup cottage cheese
1 cup plain yogurt
3/4 cup milk, 3/4 tsp lemon juice, and 1/3 cup butter or margarine
Spearmint, dried, 1 tablespoon
1/4 cup chopped fresh mint
Star Anise, ground, 1 teaspoon
1 teaspoon ground anise seed
1 teaspoon ground fennel seed
Sugar, brown (light or dark)...... 1 cup firmly packed
= 1 cup granulated white sugar
1 1/3 C firmly packed,= sub. 1 C granulated. (in a pinch).
1 cup granulated sugar plus 1/4 cup unsulpured molasses
1/2 cup liquid brown sugar
1 cup raw sugar
Sugar, superfine 1 cup
1 cup granulated white sugar processed in a food processor or grinder
Sugar, white or granulated,.. 1 cup
1/2 pound equals 1 cup.
1 cup corn syrup, decrease liquid called for in recipe by 1/4 cup (never replace more than 1/2 cup sugar called for in recipe with corn syrup)
1 1/3 cup molasses (decrease liquid called for in recipe by 1/3 cup)
1 cup caster (superfine) sugar
1 cup powdered (confectioners') sugar
1 cup brown sugar (light or dark), firmly packed
1 cup honey (decrease liquid called for in recipe by 1/4 cup)
Granulated white, 1 tsp. = 1/8 tsp. artificial sweetener.
Sugar, Powdered 1 cup = 1 cup sugar plus 1 tbsp. cornstarch, processed in food processor
Tahini 1 tablespoon
1 tablespoon peanut butter
Tapioca, instant or quick-cooking 1 tablespoon
2 tablespoons pear tapioca, soaked
Tapioca, quick-cooking for thickening 1 tablespoon and 1 tablespoon of flour
TOMATOES, CANNED 1 cup
1 1/3 cups diced fresh tomatoes simmered 10 minutes
Tomatoes, fresh 2 cups, chopped
1 (16-ounce) can tomatoes, you may need to drain.
Tomatoes, packed 1 cup
1/2 cup tomato sauce plus 1/2 cup water
Tomato Juice 1 cup
1/2 cup tomato sauce and 1/2 cup water
Tomato Sauce 2 cups
2 cups = 3/4 cup of tomato paste plus 1 cup of water
Tomato Soup 1 (10 3/4 ounce) can
1 cup tomato sauce plus 1/4 oz. can cup water
Treacle 1 cup
1 cup light or dark brown sugar
V
Vanilla bean, 1/2 bean
1 tablespoon pure vanilla extract
Vanilla Extract, pure 1 teaspoon
W
Worcestershire sauce 1 teaspoon
1 teaspoon bottled steak sauce
X
Y
Yeast, active dry 1 tablespoon
1 yeast cake, compressed
1 package active dry yeast
1 tablespoon instant or fast-rising active yeast
Starter=amounts vary by recipe
Yogurt, plain 1 cup
1 cup buttermilk
1 cup cottage cheese blended until smooth
1 cup sour cream
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