Hai, since i'm young i memang suka memasak, baking making nie and sume-sume yang berkaitan dengan makanan hihiiihi. So korang faham sendiri lar aku camner n badan aku plak cmner huhuhuhu. So baru-baru ni aku ada search bahan2 yang kite bleh gantikan dengan bahan lain. yela last2 minit nak masak bleh plak lupa beli huhuuh. So harap-harap ia nya berguna untuk kawan-kawan sume:) Happy baking & cooking;)........
p/s: sorry list panjang sangat cz banyak plak yang berguna huhu........
Ingredient
|
Amount
|
Substitutes |
Alcohol Substitutions |
||
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
1 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
2 tablespoons flour (to thicken)
2 1/4 teaspoons of either potato starch or rice starch |
Baking dish and pan sizes |
see Baking Dish and Pan Sizes - How to substitute different pans sizes |
|
Baking powder, double acting
Rule: 1 teaspoon for every 1 cup flour
|
1 teaspoon
|
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)
Rule: 1/4 teaspoon for every 1 cup flour
|
1 teaspoon
|
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
|
Beau Monde seasoning
|
1 teaspoon
|
1 teaspoon seasoning salt
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.)
|
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
|
1 cup
|
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
Rule: Don't use spreads or low-fat butter in baking
|
1 cup
|
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
7/8 cup oil plus 1/2 teaspoon salt
7/8 cup oil
To reduce fat and calories - applesauce or prune puree for half of the
butter in the recipe
|
Buttermilk (sour milk)
|
1 cup
|
1 cup milk plus 1 tablespoons vinegar (white or cider) or lemon juice
(let stand 5 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
|
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 all-purpose flour minus 2 tablespoons
|
Can sizes and equivalents
|
||
Cardamon, 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 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
Also check out Chocolate Substitution Chart |
1 ounce
|
1 ounce sweet cooking chocolate
1 ounce unsweetened chocolate plus 1 tablespoon sugar
|
Chocolate chips, semi-sweet chips, melted
|
6-ounce package
|
2 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
3 tablespoon carob powder plus 2 tablespoons water
|
Chocolate, white
|
1 ounce
|
1 ounce milk chocolate
1 ounce sweet dark chocolate
|
Cocoa powder, natural unsweetened
|
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, self-rising
|
1 cup
|
7/8 cup plain, 1 1/2 tablespoons baking powder, and 1/2 teaspoon salt
|
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
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
|
Cottage cheese
|
1 cup
|
1 cup farmer's cheese
1 cup ricotta cheese
|
Cracker crumbs
|
1 cup
|
1 cup dry bread crumbs
1 cup ground oats
1 cup matzo meal
|
Cream, half-and-half
|
1 cup
|
1/2 cup whole milk, plus 1/2 cup light cream
7/8 cup milk and 1/2 tablespoon butter or margarine
1 cup evaporated milk, undiluted
3 tablespoons oil plus enough milk to equal 1 cup
1/2 cup coffee cream plus 1/2 cup milk
|
Cream, heavy (36 to 40% fat)
|
1 cup
|
3/4 cup milk and 1/3 cup butter or margarine (for use in cooking or
baking)
2/3 cup buttermilk plus 1/3 cup oil
1 cup evaporated skim milk
equal parts of part skim milk ricotta cheese and nonfat yogurt beaten
until smooth (this mixture cannot be heated because of separation)
|
Cream, light (18 to 20% fat)
|
1 cup
|
3/4 cup milk and 3 tablespoons butter or margarine (for use in cooking
or baking)
1 cup evaporated milk, undiluted
|
Cream, whipped
|
any amount
|
Chill a 13 ounce can of evaporated milk for 12 hours. Add 1 tablespoon
lemon juice. Whip until stiff.
Beating until stiff, 1/2 cup ice-cold water and 1/2 cup nonfat dry
milk. Slowly add 1/2 cup sugar while beating. Add 2 tablespoons lemon juice
(for cooking only)
1 cup frozen whipped topping, thawed
|
Cream cheese
|
1 cup
|
1 cup pureed cottage cheese
1 cup plain yogurt, strained overnight in a cheesecloth
|
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)
|
Dill plant, fresh or dried |
3 heads |
1 tablespoons dill seed |
Egg |
1 whole (3 tablespoons or 1.7 ounce) |
3 tablespoons and 1 teaspoon thawed frozen egg
2 1/2 tablespoons sifted, dry whole egg powder and 2 1/2 tablespoons
warm water
2 yolks and 1 tablespoon water (in cookies)
2 yolks (in custards, cream fillings, and similar mixtures)
1/2 teaspoon baking powder, 1 tablespoon vinegar, and 1 tablespoon
liquid (in baking)
1 egg in every 3 can be replaced with 1 tablespoon cornstarch in
baking
Soften 1 tablespoon unflavored gelatin in 3 tablespoons cold water;
add 3 teaspoons boiling water; cool and beat until frothy; add to recipe
(reduce other liquid by 2 tablespoons)
1/4 cup commercial egg substitute
|
Egg white
|
1 white (2 tablespoons)
|
2 tablespoons thawed frozen egg white
2 teaspoons sifted, dry egg white powder plus 2 tablespoons lukewarm
water
|
Egg yolk
|
1 yolk (1 1/2 tablespoons)
|
2 tablespoons sifted, dry egg yolk powder and 2 teaspoons water
1 1/3 tablespoons thawed frozen egg yolk
|
Extracts (such ash lemon or peppermint)
|
1 teaspoon
1/4 teaspoon
|
1/4 teaspoon of oil of similar flavor
2 drops oil of similar flavor
|
Fish sauce |
1 teaspoon |
1 teaspoon Worcestershire sauce
1 teaspoon light soy sauce with salt
|
Flour, all-purpose (for thickening)
|
1 tablespoon
|
1 1/2 teaspoon cornstarch, arrowroot starch, potato starch, or rice
starch
1 tablespoon granular tapioca
1 tablespoon waxy rice flour
1 tablespoon waxy corn flour
2 tablespoons browned flour
1 1/2 teaspoon whole wheat flour and 1/2 teaspoon all purpose flour
|
Flour, all-purpose
Note: Specialty flours added to yeast bread recipes will result in a
reduced volume and heavier product.
|
1 cup sifted
|
1 cup and 2 tablespoons cake flour
1 cup minus 2 tablespoons unsifted all-purpose flour
1 1/2 cup bread crumbs
1 cup rolled oats
1/3 cup cornmeal or soybean flour and 2/3 cup all-purpose flour
1/2 cup cornmeal, bran, rice flour, rye flour or whole wheat flour and
1/2 cup all-purpose flour
3/4 cup whole wheat flour or bran flour and 1/4 cup all-purpose flour
1 cup rye or rice flour
1/4 cup soybean flour and 3/4 cup all-purpose flour
|
Flour, cake
|
1 cup sifted
|
1 cup sifted all-purpose flour minus 2 tablespoons sifted all-purpose
flour
|
Flour, self-rising
|
1 cup
|
1 cup minus 2 tablespoons all-purpose flour plus 1/1/2 tsp baking
powder and 1/2 tsp salt
|
Flour, whole wheat
|
any amount
|
Substitute whole wheat flour for 1/4 to 1/2 of the white flour called
for in a recipe
|
Garlic |
1 clove, small |
1/8 teaspoon garlic powder
1/4 teaspoon instant minced garlic
1/2 teaspoon granulated garlic
1/2 to 1 teaspoon garlic salt (reduce amount salt called for in
recipe)
|
Garlic 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
|
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)
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
|
Italian Seasoning |
Combine 1 teaspoon basil, 1 tablespoon fresh or dried parsley, and 1/2 teaspoon oregano |
|
Lemon juice, freshly squeezed |
1 tablespoon juice |
1 tablespoon bottled lemon juice
1 tablespoon fresh lime juice
|
Lemon, whole
|
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
1/2 teaspoon lemon extract
|
Lemon zest (peel)
|
1 teaspoon
|
1/2 teaspoon lemon extract
2 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)
|
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 crème
|
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
|
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, 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, 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
|
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
4 tablespoons whole dry milk and 1 cup water, or follow manufacturer's
directions
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)
|
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
|
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)
|
Oil (for sauteing)
|
1/4 cup
|
1/4 cup melted margarine, butter, bacon drippings, shortening, or lard
|
Old Bay Seasoning
|
||
Onion, fresh
|
1 small
|
rehydrate 1 tbsp instant minced onion
|
Onion
|
1 small
|
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
|
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
|
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
|
Raisins
|
1 cup
|
1 cup
dried currants
1 cup
dried blueberries, cranberries, or cherries
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
|
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 sugar
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
|
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)
|
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
|
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
|
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
|
3/4 cup tomato paste plus 1 cup 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
|
Vanilla bean |
1/2 bean |
1 tablespoon pure vanilla extract |
Vanilla
Extract, pure
|
1 teaspoon
|
1/2
vanilla bean
1/2 to 1
teaspoon other extract (such as almond, peppermint, lemon, orange, etc.)
|
Vegetable
Shortening, solid
|
1 cup
|
1 cup
butter
1 cup lard
1 cup
margarine
|
Vinegar, Balsamic
|
1 tablespoon
|
1 tablespoon sherry vinegar or cider vinegar
|
Vinegar, regular (white or cider)
|
1 tablespoon
|
1 tablespoon lemon or lime juice
|
Worcestershire sauce |
1 teaspoon |
1 teaspoon bottled steak sauce |
Yeast, active dry |
1 tablespoon |
1 yeast cake, compressed
1 package active dry yeast
1 tablespoon instant or fast-rising active yeast
|
Yogurt, plain
|
1 cup
|
1 cup buttermilk
1 cup cottage cheese blended until smooth
1 cup sour cream
|
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