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Lisas’ List of Substitutions A-D Part 1

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CATEGORY CUISINE TAG YIELD
Grains, Meats, Dairy 1 Servings

INGREDIENTS

Allspice: 1/4 t cinnamon + 1/2 t ground cloves
Almonds: 1 lb.shelled=1 1/2 cups, 1 lb. in shell=3 1/2 cups
Anise: Fennel or Cumin
Anise Seed: Fennel Seed or Caraway Seed
Apples: 1 cup chopped=1 cup pears chopped, + 1 T lemon juice
Arrowroot: flour for thickening
Bacon: Smoked Ham in cooking
Baking powdr: 1 teaspoon double acting = 1/2 t crm of tartar and 1/4 t soda or 4 t quick cooking tapioca
Basil: tarragon or summer savory
Basmati: long grain white rice
Bay Leaf: thyme
Bok Choy: Napa Cabbage; Savoy Cabbage, Green Cabbage
Bouquet Garn: 3 sprigs parsley, a bay leaf, 1sprig thyme
Brandy: Cognac or Rum
Bread Crumbs: 1/4 C dry=1/4 c cracker crumbs or 1/2 slice bread toasted and crumbled or 1/4 C rolled oats or 1/4 C corn flakes crushed or 1/4 C flour
Beef Broth: 1 bullion cube + 1 C water= 1 cup or 1 cup beef consomme`
Bulger: cracked wheat or brown rice or couscous
Butter: margarine; or shortening in baking, don't sub oil
Butter 1 cup: 7/8 C shortening or 7/8 C corn oil
Buttermilk: 1 C milk+ 1 3/4 T cream of tartar or sour cream
Capers: Chopped green olives
Capon: Large roasting chicken
Cardamom: cinnamon or mace
Cayenne: chili powder or ground hot red pepper
Celery: green pepper; jicama, bean sprouts, or fennel
Celery Seed: dill seed
Chervil: parsley; tarragon use less, anise use less
Chives: green onion tops; or shallots use less or onion powder, or leeks
Chocolate: baking; unsweetened, 1 oz. or square= 3 T cocoa powder + 1 T butter or 3 T carob powder + 2 T water
Chocolate: baking; unsweetened, pre melted 1oz. = 3 T cocoa powder+1T oil or shortening, melted
Chocolate: semi-sweet; 6 oz. chips, bits, or squares= 9 T cocoa powder+ 7 T sugar+3 T butter
Cinnamon: allspice use less; cardamom
Clove: ground=allspice; nutmeg,mace
Corn Meal: grits; polenta
Corn Starch: flour for thickening
Corn Syrup: 1 1/4 C sugar+1/3 C liquid boiled, light 1 Cup
Cream: Clotted; = heavy cream whipped, or sour cream with pinch of baking soda or cre`me fraishe

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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