| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
|
1 |
Servings |
INGREDIENTS
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|
Rice: barley; bulger, couscous,millet |
|
|
Rice Wine: Saki |
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Rosemary: marjoram; oregano |
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Saffron: 1/2-1 teaspoon turmeric |
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Sage: Rosemary; oregano |
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Shortening: 1cup In baking=1 C butter or 1 C margarine |
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Snow Peas: Sugar snap peas |
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Sour Cream: 1cup=1 T white vinegar=enough milk to make 1 cup, let stand 5 minutes or 1 cup plain yogurt or 6 oz. cream cheese with 3 T milk or 1/3 C melted butter with 3/4 C sour milk, for baking |
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Sour Milk: 1 Cup=1 1/2 T lemon juice or vinegar plus enough milk to make 1 cup |
|
|
Sugar: Brown in baking 1/2 C=1/2 C white sugar + 2 T molasses |
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|
Tahini: Ground sesame seeds |
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Tomatillos: fresh green tomatoes plus lemon juice |
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Vanilla: Almond extract |
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Vinegar: lemon juice in salads or cooking |
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Vinegar: Malt=cider vinegar |
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|
Wasabi: hot mustard powder mixed with water |
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|
Wine: For marinades=1/4 C vinegar + 1 T sugar + 1/4 C water |
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|
Yeast: 1 cake=2 envelopes dry or 2 T powdered or 1 envelope=1 T powdered, or 1/2 cake of compressed yeast, crumbled |
|
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Yogurt: Plain=sour cream; buttermilk, cre`me fraiche, heavy cream |
INSTRUCTIONS
Recipe by: Compiled By Lisa Lepsy Posted to TNT - Prodigy's Recipe Exchange
Newsletter by NotABNRML@aol.com on Aug 20, 1997
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