Equivalent Amounts & SubstitutionsThis listing is to help you with substitutions for ingredients in a recipe with equivalent amounts of something similar. Cooking can be frustrating if in the middle of preparing a recipe you discover you are out of an item. I have compiled some ingredient substitutions that will allow you to have simular results as the original recipe.½ stick butter or margarine = ¼ cup 1 stick butter or margarine = ½ cup 1 cup cream = 2 cups whipped cream 3 ounce package cream cheese = 7 tablespoons 1 small onion chopped = ¼ cup 1 medium onion chopped = ½ cup 1 large onion chopped = 1 cup 1 lemon = approx. 2 tablespoons juice 1 lemon rind, grated = about 1 teaspoon 2 cups uncooked rice = 3 – 4 cups cooked rice 1 cup uncooked noodles = 1 ¼ cups cooked noodles 1 cup uncooked macaroni = 2 ¼ cups cooked macaroni 1 tablespoon cornstarch = 2 tablespoons flour (for thickening) ½ cup evaporated milk and ½ cup water = 1 cup milk ¼ cup powdered whole milk and1 cup water = 1 cup milk 3 tablespoons cocoa and 1 tablespoon butter = 1 square unsweetened chocolate ¼ teaspoon baking soda and ½ teaspoon cream of tartar = 1 teaspoon baking powder 5 eggs = 1 cup 2 cups sugar = 1 pound 4 cups sifted all purpose flour = 1 pound 2 cups butter or margarine = 1 pound 1 cup buttermilk = 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup, then let stand 5 minutes ½ cup sour cream = ½ cup yogurt plus ½ teaspoon corn starch 1 cake compressed yeast = 1 package or 2 teaspoons active dry yeast
1 tablespoon fresh herbs = 1 ½ teaspoons dried herbs
|
