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Tuesday, 20 July 2010

Kitchen Solution

When recipe calls for :
  • 1 tablespoon cornstarch for thickening substitute with 2 tablespoons of all purpose flour.
  • 1/2 cup tartar sauce substitute with 6 tablespoons mayonnaise or salad dressing plus 2 tbsps. pickle relish and 1 tbsp. finely chopped onion.
  • 1 cup tomato juice substitute with 1/2 cup tomato sauce plus 1/2 cup water.
  • 2 cups tomato sauce substitute with 3/4 cup tomato paste plus 1 cup water.
  • 1 cup ketchup substitute 1 cup tomato sauce plus 1/2 cup sugar plus 2 tablespoons vinegar.
  • 1 cup bread crumbs substitute with 3/4 cup cracker crumbs.
  • 1 tbsp. prepared mustard substitute with 1 tsp. dry mustard plus 1 tbsp. water.
  • 1/4 cup teriyaki sauce substitute with 3 tbsps soy sauce plus 1 tbsp. sherry.
  • juice of 1 orange substitute with 1/4 cup orange juice.
  • 1 tsp.dry mustard substitute 1 tbsp. prepared mustard.
  • 1tsp. pumpkin pie spice substitute with 1/2 tsp. ground cinnamon plus 1/4 tsp. ground ginger plus 1/4 tsp.nutmeg.
  • 1 tsp. mixed Italian herbs substitute with 1/2 tsp. leaf basil plus 1/4 tsp leaf oregano plus 1/4 thyme.
  • 1 tsp. allspice substitute 1/2 tsp. cinnamon plus 1/8 ground cloves.
  • 1 tsp. apple pie spice substitute 1/2 tsp. cinnamon, 1/4 tsp nutmeg and 1/4 tsp. cardammon or ground cloves.
  • 1 tsp. poultry seasoning substitute with 1/4 ground thyme, 3/4 tsp. ground sage, 1/4 tsp.dehydrated onion. 1/8 tsp. garlic powder or granules.
  • 1 tbsp. fresh herbs substitute with 1 tsp dry herbs,
  • 1 tbs, fresh chopped chives substitute with 1 tsp. freeze- dried chives.
  • 1 tbsp. gingerroot, grated substitute with 1 tbsp.candied ginger; rinsed and finely chopped or 1 1/2 tsps dry ground ginger plus 1/2 tsp lemon juice.
  • 1/4 cup freshly chopped onion substitute with 1 tbsp dry minced onion.
  • 2 tsps. minced onion substitute 1 tsp. onion powder.
  • 1 clove fresh garlic substitute with 1 tsp. garlic salt or 1/8 tsp. garlic powder.
  • 3/4 cup Dutch process cocoa substitute with 3/4 cup regular cocoa powder plus 1/4 tsp. baking soda.
  • 4 oz German chocolate substitute 1/4 cup unsweetened cocoa powder  plus 1/3 cup sugar and 3 tbsp fat.
  • 1 square semi-sweet chocolate substitute with 3 tbsps. chocolate chipc or 11-oz square unsweetened chocolate plus 1 tbsp sugar.
  • 1 oz unsweetened chocolate substitute 3 tbsps cocoa powder plus 1 tbsp, butter or margarine.
  • 1 tbsp. balsamic vinegar substitute sherry or cider vinegar.
  • 1/4 cup apple cider vinegar substitute with 1/4 cup white vinegar.
  • 1 cup corn syrup substitute with 1 cup granulated sugar plus 1/4 cup water.
  • 1 tsp. lemon juice substitute with 1/2 tsp. vinegar.
  • 1 cup confectioner's sugar substitute with 1 cup granulated sugar plus 1 tbsp cornstarch processed in a blender until powdery.
  • 1 cup brown sugar substitute 4/4 cup granulated sugar plus 1/4 cup molasses,
  • 1 cup molasses = 1 cup honey
  • 1 cup honey = 1 1/4 cups sugar plus 1/4 cup liquid.
  • 1 cup egg substitute = 1/4 cup nonfat dry milk powder plus 6 egg whites and 1 tsp. vegetable oil.
  • 1 whole egg = 2 egg yolks plus 1 tbsp.water
  • 1 cup butter or margarine = 1 cup vegetable shortening plus 1/2 tsp. salt
  • 1 can sweetened condensed milk = 1/3 cup plus 2 tbsp. evaporated milk plus 1 cup sugar and 3 tbsp. butter or margarine. Heat ingredients until sugar and butter are dissolved.
  • 1 cup creme fresh = 1 cup sour creme, 1 cup whipping cream plus 1 tbsp. buttermilk or yogurt. 1/2 cup whipping cream plus 1/2 cup sour cream.
  • 1 cup light cream = 7/8 cup milk  plus 3 tbsp. butter.
  • 1 cup yogurt = 1 cup buttermilk
  • 1 cup ricotta cheese = 1 cup cottage cheese plus 1 tbsp. skim milk.
  • 1 cup sour cream = 1 cup plain yogurt; 1 tbsp. lemon juice plus enough evaporated milk to make 1cup;  or 1 cup low-fat cottage cheese plus 2 tbsps. skim milk and 1 tbsp. lemon juice.
  • 1 cup homogenized milk =1cup skim milk plus 2 tbsps. butter.
  • 2 tbsps. flour for thickening = 1 tbsp. cornstarch, 1 tbsp. potato or rice starch, 1 tbsp. arrowroot or 4 tsps. instant tapioca.
  • 1cup self- rising flour = 1 cup all purpose flour plus 1 tsp. baking powder plus 1/2 tsp. salt plus 1/4 tsp. baking soda.
  • 1 cup cake flour = 7/8 cup all purpose flour 
  • 1 tsp. baking powder = 1/2 tsp cream of tartar plus 1/4 tsp. baking soda.
  • 1 tbsp. cornstarch for thickening = 2 tbsps. all purpose flour. 

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