Contributed by: Delma
There's nothing more frustrating than running out of an ingredient when you're right in the middle of cooking. Consider substituting the missing ingredient with something else from your kitchen. Here are a few common substitution ideas.
| Allspice | 1 teaspoon 1/2 teaspoon cinnamon plus 1/2 teaspoon ground cloves |
|---|---|
| Apple pie spice | 1 teaspoon 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg & 1/8 teaspoon cardamom |
| Baking powder 1 teaspoon | 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar |
| Broth, beef or chicken 1 cup | 1 bouillon cube dissolved in 1 cup boiling water OR 1 envelope (or 1 teaspoon) powdered broth base dissolved in 1 cup boiling water |
| Butter | 1/4 cup Use 1/4 cup Crisco Regular or Butter Flavor Shortening plus 1-1/2 teaspoons water. 1/3 cup Use 1/3 cup Crisco Regular or Butter Flavor Shortening plus 2 teaspoons water. 1/2 cup Use 1/2 cup Crisco Regular or Butter Flavor Shortening plus 1 Tablespoon water. 2/3 cup Use 2/3 cup Crisco Regular or Butter Flavor Shortening plus 4 teaspoons water. 3/4 cup Use 3/4 cup Crisco Regular or Butter Flavor Shortening plus 1 tablespoon water plus 1-1/2 teaspoons water. 1 cup Use 1 cup Crisco Regular or Butter Flavor Shortening plus 2 tablespoons water |
| Buttermilk 1 cup | 1 cup plain yogurt OR 1 cup milk minus 1 tablespoon plus 1 tablespoon lemon juice or vinegar |
| Catsup 1 cup | 1 cup tomato sauce plus 1/2 cup sugar and 2 tablespoons vinegar (for use in cooking) |
| Chocolate, semisweet 1 ounce | 1 ounce unsweetened chocolate plus 1 tablespoon sugar |
| Cocoa 1/4 cup | 1 ounce chocolate; decrease fat in recipe by reducing the recipe by 1/2 tablespoon oil or butter |
| Cornstarch 1 tablespoon | 2 tablespoons flour |
| Cream, half-and-half | 1 cup 7/8 cup milk plus 3 tablespoons butter |
| Egg 1 | whole 2 egg whites OR 1/4 cup egg substitute |
| Flour, all purpose 1 cup | 1/2 cup whole wheat flour plus 1/2 cup all-purpose flour |
| Flour, cake 1 cup | 1 cup minus 2 tablespoons sifted all-purpose flour |
| Garlic 1 clove | 1/8 teaspoon garlic powder OR 1 teaspoon chopped garlic |
| Gingerroot 1 tablespoon | 1/8 teaspoon powdered ginger |
| Herbs, fresh 1 tablespoon | 1 teaspoon dried |
| Ketchup 1 cup | 1 cup tomato sauce plus 1/2 cup sugar and 2 tablespoons vinegar (for use in cooking) |
| Lemon juice 1 teaspoon | 1/2 teaspoon vinegar |
| Mushrooms, fresh | 1 pound 1 10-ounce can, drained |
| Mustard, dry 1 teaspoon | 1 tablespoon prepared mustard |
| Onion, fresh 1 small | 1 tablespoon instant minced |
| Onion powder 1 tablespoon | 1 medium onion, chopped OR 4 tablespoons fresh chopped onion |
| Orange 1 medium | 1/2 cup juice |
| Pimento 2 tablespoons chopped | 3 tablespoons fresh red bell pepper, chopped |
| Pumpkin pie spice 1 teaspoon | 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon allspice & 1/8 teaspoon nutmeg |
| Sour cream 1 cup | 3/4 cup buttermilk plus 1/3 cup butter or margarine OR 1/3 cup buttermilk, 1 tablespoon lemon juice, and 1 cup cottage cheese-blended until smooth OR 1 cup plain yogurt OR 3/4 cup milk, 3/4 teaspoon lemon juice, and 1/3 cup butter or margarine |
| Sugar, brown 1 cup firmly packed | 2 tablespoons molasses |
| Sugar, granulated 1 cup | 1 cup powdered sugar OR 1 cup brown sugar, firmly packed OR 1 cup corn syrup or honey (decrease liquid called for in recipe by 1/4 cup) |
| Tomatoes, fresh 2 cups, chopped | 16-ounce can, drained |
| Yogurt, plain 1 cup | 1 cup buttermilk OR 1 cup sour cream OR 1 cup cottage cheese + 1 teaspoon lemon juice-blended until smooth |
Created on ... April 30, 2007