| cup of buttermilk | 1 tablespoon lemon juice or vinegar plus milk is equal to one cup of buttermilk. Stir and let stand for 5 minutes. |
| 1 tablespoon cornstarch | 2 tablespoons all-purpose flour or 2 teaspoons arrowroot |
| 1 whole egg | 2 egg yolks plus 1 teaspoon cold water |
| 1 small clove garlic | 1/8 teaspoon garlic powder |
| 1 cup tomato sauce | 1/2 cup tomato paste plus 1/2 cup water |
| 1 teaspoon vinegar | 2 teaspoons lemon juice |
| 1 cup whole milk | 1 cup skim milk plus 2 tablespoons melted butter |
| basil | oregano or thyme |
| cilantro | parsley |
| poultry seasoning | Sage plus a blend of either thyme, black pepper or rosemary |
| nutmeg | cinnamon, ginger or mace |
| cumin | chili powder |
| cinnamon | nutmeg or allspice (use only 1/4 of the amount needed |
| amaretto | almond extract |
| calvados | apple juice concentrate or juice |
| chambord | raspberry juice, raspberry syrup or raspberry extract |
| 1 pound ground beef | 1 pound ground turkey |
| 1 egg | 2 egg whites or ¼ cup egg substitute |
| 1 cup cream | 1 cup evaporated milk |
| 1 cup sour cream | 1 cup plain nonfat yogurt or 1 cup low-fat cottage cheese plus 1 teaspoon lemon juice, blended smooth |
| 1 ounce sour cream | 1 ounce Neufchatel cheese |
| 1 cup shortening | 7 ounces vegetable oil |
Recipe Substitutions
A guide to recipe substitutions for you:
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