Substitutin' Ingredients
Substituted ingredients may not perform exactly as the original in the recipe. Each ingredient has a specific function, and a substitute may alter the flavor, color, texture, or volume, but will still result in an acceptable product. All of these substitutes are not "heart healthy" however, we wanted to include them since we all get in a "pinch" once in a while when we don't have the necessary ingredient on hand.
All spice ground |
1 tsp |
* 1/2 tsp. cinnamon plus 1/2 tsp. ground cloves |
|---|---|---|
Apple pie spice |
1 tsp. |
* 1 tsp. cinnamon, 1/4 tsp. nutmeg and 1/8 tsp. cardamom |
Arrowroot starch |
1 tsp. |
* 1 Tbsp. flour |
| * 1 tsp. cornstarch | ||
Baking powder |
1 tsp. |
* 1/4 tsp. baking soda, 1/2 tsp. cream of tartar and 1/4 tsp. cornstarch |
| * 1/3 tsp. baking soda and 1/2 tsp. cream of tartar | ||
| * 1/4 tsp. baking soda and 1/2 tsp. sour milk or buttermilk (decrease liquid called for in recipe by 1/2 cup) |
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| * 1/4 tsp. baking soda and 1/2 tsp. lemon juice or vinegar used wtih sweet milk to make 1/2 cup (decrease liquid called for in recipe by 1/2 cup) |
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| * 1 1/2 tsp. phosphate or tartrate baking powder | ||
Bay leaf |
1 whole |
* 1/4 tsp. crushed |
Broth, or Chicken |
1 cup |
*1 bouillon cube dissolved in 1 cup boiling water |
| * 1 cup boiling water | ||
| * 1 tsp. powdered broth base dissolved in 1 cup boiling water | ||
| * 1 envelope powdered broth base dissolved in 1 cup boiling water | ||
Butter |
1 cup |
* 7/8 to 1 cup hydrogenated fat and 1/2 tsp. salt |
| * 1 cup margarine | ||
| * 7/8 cup oil plus 1/2 tsp. salt | ||
Catsup |
1 cup |
* 1 cup tomato sauce, 1/2 cup sugar, and 2 tbsp. vinegar (for use in cooking) |
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 tsp. |
* 2 tsp. green onion tops, finely chopped |
Chocolate chips, semisweet |
1 ounce |
* 1 ounce sweet cooking chocolate |
Chocolate, semisweet |
1 2/3 ounces |
* 1 ounce unsweetened chocolate and 4 tsp. sugar |
Chocolate, semisweet chips, melted |
6-ounce pk |
* 2 squares unsweetened chocolate, 2 tbsp. shortening, 1/2 cup sugar melted |
Chocolate, unsweetened |
1 square or 1 oz |
* 3 Tbsp cocoa and 1 Tbsp. fat |
Cocoa |
1/4 cup or 4 Tbsp. |
* 1 ounce (square)chocolate (decrease fat called for in recipe by 1/2 Tbsp.) |
Coconut |
1 Tbsp. grated, dry |
* 1 1/2 Tbsp. fresh grated coconut |
Coconut cream |
1 cup |
* 1 cup whipping cream |
Coconut milk |
1 cup |
* 1 cup whole milk |
Cornmeal, self-rising |
1 cup |
* 7/8 cup plain, 1 1/2 Tbsp. baking powder, and 1/2 tsp. salt |
Corn syrup |
1 cup |
* 1 cup sugar and 1/4 liquid (use whatever liquid is called for in the recipe) |
| * 1 cup honey | ||
Cornstarch (for thickening) |
1 Tbsp. |
* 2 Tbsp. all-purpose flour |
| * 2 Tbsp. granulated tapioca | ||
Cracker crumbs |
3/4 cup |
* 1 cup dry bread crumbs |
Cream, half-and-half |
1 cup |
* 7/8 cup mild and 1/2 Tbsp. butter or margarine |
| * 1 cup evaporated milk, undiluted | ||
| * 1/2 cup coffee cream plus 1/2 cup milk | ||
Cream, heavy |
1 cup |
* 3/4 cup milk and 1/3 cup butter or margarine (for use in cooking or baking) |
Cream, light |
1 cup |
* 3/4 cup milk and 3 Tbsp. butter or margarine (for use in cooking or baking) |
| * 1 cup evaporated milk, undiluted | ||
Cream, whipped |
any amount |
* Chill a 13 oz. can of evaporated milk for 12 hours. Add 1 Tbsp. lemon juice. Whip until stiff. |
Cream of tartar |
1/2 tsp. |
* 1 1/2 tsp. lemon juice or vinegar |
Dill plant, fresh or dried |
3 heads |
* 1 Tbsp. dill seed |
Egg |
1 whole (3 Tbsp.) |
* 3 Tbsp. and 1 tsp. thawed frozen egg |
| * 2-1/2 Tbsp. sifted, dry whole egg powder and 2-1/2 Tbsp. warm water | ||
| * 2 yolks (in custards, cream fillings, and similar mixtures) | ||
| * 1/2 tsp. baking powder, 1 Tbsp. vinegar, and 1 Tbsp. liquid (in baking) | ||
| * 1 egg in every 3 can be replaced with 1 Tbsp. cornstarch in baking | ||
| * 1/4 cup commercial egg substitute | ||
Egg white |
1 white (2 Tbsp.) |
* 2 Tbsp. thawed frozen egg |
| * 2 tsp. sifted, dry egg white powder and 2 Tbsp. lukewarm water | ||
Egg yolk |
1 yolk (1-1/2 tsp.) |
* 2 Tbsp. sifted, dry egg yolk powder and 2 tsp. water |
| * 1-1/3 Tbsp. thawed frozen egg yolk | ||
Flour, all-purpose (for thickening) |
1 tbsp. |
* 1-1/2 tsp. cornstarch, arrowroot starch, potato starch, or rice |
Flour, all-purpose |
1 cup sifted |
* 1 cup plus 2 Tbsp. cake flour |
| * 1 cup minus 2 Tbsp. unsifted all-purpose flour | ||
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Note: Specialty flours added to yeast bread recipes will resuly in a reduced volume and heavier product. |
* 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 minus 2 Tbsp. sifted all-purpose flour |
Flour, self-rising |
1 cup |
* 1 cup all-purpose flour and 1-1/2 tsp. baking powder and 1/2 tsp. salt |
Flour, wheat |
any amount |
* substitute whole wheat flour whole for 1/4 to 1/2 of the white flour called for in a recipe |
Garlic |
1 clove small |
* 1/8 tsp. garlic powder or instant minced garlic |
| * 1/2-1 tsp. garlic salt(reduce amount salt called for in recipe) | ||
Gelatin, flavored |
3 ounce pk |
* 1 Tbsp. plain gelatin and 2 cups fruit juice |
Ginger |
1/8 tsp., powdered |
* 1 Tbsp. candied ginger rinsed in water to remove sugar, then finely cut |
| * 1 Tbsp raw ginger | ||
Herbs, fresh |
1 Tbsp. finely cut |
* 1 tsp. dried herbs |
Honey |
1 cup |
* 1-1/4 cup sugar and 1/4 cup liquid (use liquid called for in recipe) |
Horseradish |
1 Tbsp. fresh |
* 2 Tbsp. bottled |
Lemon |
1 tsp. juice |
* 1/2 tsp. vinegar |
Lemon |
1 medium |
* 2-3 Tbsp. juice and 1-2 tsp. rind |
Lemon peel, dried |
1 tsp. |
* 1-2 tsp. grated frated fresh lemon peel |
| * grated peel of 1 medium lemon | ||
| * 1/2 tsp. lemon extract | ||
Macaroni, (4 cups cooked) |
2 cups uncooked |
* 2 cups spaghetti, uncooked |
| * 4 cups noodles, uncooked | ||
Maple sugar |
1/2 cup |
* 1 cup maple syrup |
Maple sugar (grated and packed) |
1 Tbsp. |
* 1 Tbsp. white, granulated sugar |
Maple Syrup |
about 2 cups |
* Combine 2 cups sugar and 1 cup water, bring to clear boil; take off heat; add 1/2 tsp. maple flavoring |
Marshmallows, minature |
1 cup |
* 10 large |
Mayonnaise (for use in salads and salad dressings) |
1 cup |
* 1/2 cup yogurt and 1/2 cup mayonnaise |
| * 1 cup sour cream | ||
* 1 cup cottage cheese pureed in blender |
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Milk, buttermilk |
1 cup |
* 1 cup plain yogurt |
Milk, buttermilk or sour |
1 cup |
* 1 cup minus 1 Tbsp. sweet milk and 1 Tbsp. lemon juice or vinegar (allow to stand for 5-10 minutes) |
| * 1 cup sweet milk and 1-3/4 tsp. cream of tartar | ||
Milk, evaporated (whole or skim) |
1/2 cup plus 1/2 cup water |
* 1 cup liquid whole milk |
Milk, skim |
1 cup |
* 4 to 5 Tbsp. nonfat dry mild powder and enough water to make one cup, or follow manufacturer's directions |
| * 1/2 cup evaporated skimmed milk, plus 1/2 cup water | ||
Milk, sweetened condensed |
1 can (about 1-1/3 cup) |
* Heat the following ingredients until sugar and butter are dissolved: 1/3 cup and 2 Tbsp. evaporated milk, 1 cup sugar, 3 Tbsp. butter or margarine |
Milk, whole |
1 cup |
* 1 cup reconstituted nonfat dry milk and 2 tsp. butter or margarine |
| * 1/2 cup evaporated milk and 1/2 cup water | ||
| * 4 Tbsp. whole dry milk and 1 cup water, or follow manufacturer's directions | ||
| * 1/4 cup nonfat 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 | ||
Mint leaves, fresh chopped |
1/4 cup |
* 1 Tbsp. dried mint leaves |
Molasses |
1 cup |
* 3/4 cup sugar, increase liquid by 5 Tbsp., decrease baking soda by 1/2 tsp., add 2 tsp. baking powder |
| * 3/4 cup sugar plus 1-1/4 tsp. cream of tartar, increase liquid in recipe by 5 Tbsp. | ||
Mushrooms |
1 lb. fresh |
* 3 oz. dried mushrooms plus 1-1/2 cups water |
| * 1 (10 oz) can | ||
Mushrooms, powdered |
1 Tbsp. |
* 3 Tbsp. whole, dried mushrooms |
| * 4 oz. fresh | ||
| * 2 oz. canned | ||
Mustard, dry |
1 tsp. |
* 1 Tbsp. prepared mustard |
| * 1/2 tsp. mustard seeds | ||
Nuts |
1 cup |
* 1 cup rolled oats, browned (in baked products) |
Oil (for sautéing) |
1/4 cup |
* 1/4 cup melted margarine, butter, bacon drippings, shortening, or lard |
Onion, fresh |
1 small |
* rehydrate 1 Tbsp. instant minced onion |
Onion |
1 small |
*1/4 cup chopped, fresh onion |
| * 1-1/3 tsp. onion salt | ||
| * 1-2 Tbsp. instant minced onion | ||
| * 1 tsp. onion powder | ||
Onions, instant minced |
1 Tbsp. |
* 2 Tbsp. fresh onion, chopped |
Onion powder |
1 Tbsp. |
* 1 medium onion, chopped |
| * 4 Tbsp. fresh chopped onion | ||
Orange |
1 medium |
* 6-8 Tbsp. juice; 3/4 cup diced; 2-3 Tbsp. grated rind |
Orange peel, dried |
1 Tbsp. |
* 2-3 tsp. grated fresh orange peel |
| * grated peel of 1 medium orange | ||
| * 1-1/2 tsp. orange extract | ||
Orange peel, fresh |
1 medium |
* 2-3 Tbsp. grated fresh orange peel |
Parsley, dried |
1 tsp. |
* 3 tsp. fresh parsley, chopped |
Pepper, white |
1 tsp. |
* 1 tsp. balack pepper |
Peppers, red bell |
1 Tbsp. dried |
* 3 Tbsp. chopped pinento |
| * Tbsp. red bell pepper, chopped | ||
Peppermint, dried |
1 Tbsp. |
* 1/4 cup chopped fresh mint |
Pimento |
2 Tbsp. chopped |
* rehydrate 1 Tbsp. dried red bell peppers |
| * 3 Tbsp. fresh red bell pepper, chopped | ||
Pumpkin pie spice |
1 tsp. |
* 1/2 tsp. cinnamon, 1/4 tsp. ginger, 1/8 tsp. allspice, and 1/8 tsp. nutmeg |
Rennet |
1 tablet |
* 1 Tbsp. 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 | ||
Rum |
1/4 cup |
* 1 Tbsp. rum extract plus enouth liquid to make 1/4 cup |
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 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 Tbsp. lard |
| * 1-1/8 cups butter (decrease salt called for in recipe by 1/2 tsp.) | ||
| * cup margarine (decrease salt called for in recipe by 1/2 tsp.) | ||
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 Tbsp. |
* 1/4 cup chopped fresh mint |
Sugar, brown |
1 cup firmly packed |
* 1 cup granulated sugar |
| * 1 cup granulated sugar plus 1/4 cup unsulphured molasses | ||
| * 1/2 sup liquid brown sugar | ||
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 powdered sugar | ||
| * 1 cup honey (decrease liquid called for in recipe by 1/4 cup) | ||
| * 1-3/4 cup confectioners' sugar, packed | ||
Tapioca, granular |
1 Tbsp. |
* 2 Tbsp. pearl tapioca |
Tapioca, quick cooking for thickening |
1 Tbsp. |
* 1 Tbsp. of flour |
Tomatoes, canned |
1 cup |
* 1-1/3 cups diced tomatoes simmered 10 minutes |
Tomatoes, fresh |
2 cups, chopped |
* (16-oz.) can |
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 |
* 1 cup tomato paste plus 1 cup water |
Tomato Soup |
1 910 3/4 oz. can) |
* 1 cup tomato sauce plus 1/4 cup water |
Vanilla Bean |
1/2 bean |
* 1 Tbsp. vanilla extract |
Worcestershire |
1 tsp. |
* 1 tsp. bottled steak sauce |
Yeast, active dry |
1 Tbsp. |
* 1 yeast cake, compressed |
| * 1 package active dry yeast | ||
Yogurt, plain |
1 cup |
* 1 cup buttermilk |
| * 1 cup cottage cheese blended until smooth | ||
| * 1 cup sour cream | ||