- Welcome To My Kitchen -

There is no spectacle on earth more appealing than that of a beautiful woman in the act of cooking dinner for someone she loves.

Thomas Wolfe (1900–1938), U.S. author. The Web and the Rock, ch. 28 (1939).

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Thursday, September 25, 2008

Cooking Substitutions

No matter how much you use the “My-ePantry” and “My-eGrocery List” functions on RecipeMatcher, there maybe that day when you want to make something and don’t have that one specific ingredient that you need. So, in this week’s newsletter we would like to provide you with common substitutions for common ingredients. So, check them out below and then maybe make one of the recipes to the right!

If you need….

1 cup of broth (either chicken or beef), then use: 1 cup boiling water plus 1 teaspoon instant bouillon granules (or 1 bouillon cube)

1 cup buttermilk, then use: 1/2 cup plain yogurt plus 1/2 cup milk

1 teaspoon ground cinnamon, then use: 1/2 teaspoon ground allspice OR 1 teaspoon ground cardamom

1 tablespoon cornstarch (for thickening), then use: 2 tablespoons flour

1 cup of cream, then use: ½ cup butter plus ¾ cup milk

1 cup of sour cream, then use: 1 cup of yogurt (and this is healthier too!)

1 clove minced garlic, then use: 1/2 teaspoon instant minced garlic OR 1/8 teaspoon garlic powder

½ cup ketchup, then use: 1/2 cup tomato sauce and 2 tablespoons sugar and 1 tablespoon vinegar

1 teaspoon lemon juice, then use: 1/2 teaspoon vinegar

1 cup tomato sauce, then use: 1/2 cup tomato paste plus 1/2 cup water

Vegetable oil, then: substitute equal amounts melted butter or margarine

1 teaspoon vinegar, then use: 2 teaspoons lemon juice

Powdered sugar, then: blend regular granulated sugar in your blender

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One cannot think well, love well, sleep well, if one has not dined well.
Virginia Woolf (1882–1941), British novelist. A Room of One’s Own, ch. 1 (1929).