Ingredient Substitutions
| Ingredient | Substitute with |
|---|---|
| allspice | For 1 teaspoon allspice: 1/2 teaspoon cinnamon 1/2 teaspoon cloves |
| almond extract | For 1 teaspoon almond extract: 1 teaspoon amaretto |
| amaretto | For 1 teaspoon amaretto: 1 teaspoon almond extract This mainly works for cooking, and not for most mixed drinks. |
| Anaheim peppers | For 1 whole Anaheim peppers: 1 whole Poblano peppers |
| anise | For 1 part anise: 1 part cardamom |
| anise seed | For 1 teaspoon anise seed: 1 teaspoon caraway seeds |
| arrowroot powder | For 2 teaspoon arrowroot powder: 1 1/2 teaspoon cornstarch |
| balsamic vinegar | For 1 tablespoon balsamic vinegar: 1 tablespoon cider vinegar |
| beef broth | For 1 cup beef broth: 1 cup water 1 whole beef bouillon cubes Dissolve cube in boiling water. |
| bok choy | For 1 stalk bok choy: 1 stalk celery |
| bread flour | For 1 cup bread flour: 1 cup all-purpose flour 2 teaspoon gluten For when making bread. |
| brie | For 1 ounce brie: 1 ounce camembert cheese |
| brown sugar | For 1 cup brown sugar: 1 cup sugar 2 tablespoon molasses |
| bulgur | For 1 cup bulgur: 1 cup couscous |
| butter | For 1 tablespoon butter: 1 tablespoon margarine |
| buttermilk | For 1 cup buttermilk: 1 1/2 tablespoon lemon juice 1 cup milk Stir well, and allow the mixture to set for a bit and thicken. |
| camembert cheese | For 1 ounce camembert cheese: 1 ounce brie |
| capers | For 1 tablespoon capers: 1 tablespoon olives |
| caraway seeds | For 1 teaspoon caraway seeds: 1 teaspoon anise seed |
| cayenne pepper | For 1 teaspoon cayenne pepper: 1/2 teaspoon cayenne pepper sauce |
| celery salt | For 1 tablespoon celery salt: 3/4 tablespoon salt 1/4 tablespoon celery seed |
| chervil | For 1 part chervil: 1 part tarragon |
| chicken broth | For 1 cup chicken broth: 1 cup water 1 whole chicken bouillon cubes Dissolve cube in boiling water. |
| cider vinegar | For 1 cup cider vinegar: 1 cup white vinegar |
| cinnamon | For 1 teaspoon cinnamon: 1/2 teaspoon allspice |
| cloves | For 1 part cloves: 1 part allspice |
| coconut milk | For 2 cup coconut milk: 2 1/2 cup water 2 cup coconut Combine the water and shredded coconut, and bring to a boil. Remove from the heat and place in a blender, mixing for 2 minutes. Strain. |
| confectioner's sugar | For 1 cup confectioner's sugar: 3/4 cup sugar |
| coriander seed | For 1 teaspoon coriander seed: 1 teaspoon fennel seeds |
| corn oil | For 1 tablespoon corn oil: 1 tablespoon canola oil |
| corn syrup | For 1 cup corn syrup: 1 cup sugar 1/4 cup water |
| cornstarch | For 1 tablespoon cornstarch: 2 tablespoon all-purpose flour For thickening. |
| cottage cheese | For 1 cup cottage cheese: 1 cup ricotta cheese |
| cream cheese | For 1/4 cup cream cheese: 1/4 cup Neufchatel cheese |
| cream of tartar | For 1/2 teaspoon cream of tartar: 1 1/2 teaspoon lemon juice |
| creme de menthe | For 1 teaspoon creme de menthe: 1 teaspoon spearmint extract Mix with a little water. Use a few drops of green food coloring if you want the green color. This substitution won't work with mixed drinks. |
| Creole seasoning | For 1 tablespoon Creole seasoning: 3/4 teaspoon paprika 1/4 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon basil 1/4 teaspoon oregano 1/8 teaspoon black pepper 1/8 teaspoon thyme 1/8 teaspoon cayenne pepper 1/8 teaspoon white pepper 1/4 teaspoon onion powder |
| cumin | For 1/2 teaspoon cumin: 1/2 teaspoon chili powder Mainly for Mexican and Southwestern (US) dishes. |
| curry powder | For 2 tablespoon curry powder: 1 teaspoon cumin 1 teaspoon turmeric 1 teaspoon cayenne pepper 1 teaspoon ginger 1 teaspoon cardamom 1 teaspoon coriander seed Use all ground ingredients. |
| Dijon mustard | For 1 tablespoon Dijon mustard: 1 pinch sugar 1 teaspoon water 1 tablespoon mayonnaise 1 tablespoon mustard powder 1 teaspoon wine vinegar Combine all ingredients. |
| egg substitute, liquid | For 1/4 cup egg substitute, liquid: 1 whole egg(s) |
| egg(s) | For 1 whole egg(s): 1/4 cup egg substitute, liquid |
| evaporated milk | For 1 part evaporated milk: 1 part light cream |
| fennel seeds | For 1 part fennel seeds: 1 part anise seed |
| fettuccine | For 1 pound fettuccine: 1 pound linguini |
| five-spice powder | For 5 teaspoon five-spice powder: 1 teaspoon cinnamon 1 teaspoon cloves 1 teaspoon peppercorn 1 teaspoon anise seed 1 teaspoon fennel seeds Ground Szechuan peppercorns are preferred but you can use ground black peppercorns instead. |
| garam masala | For 1 teaspoon garam masala: 1 teaspoon cumin 1/4 teaspoon allspice |
| garlic salt | For 1 tablespoon garlic salt: 1/2 clove garlic |
| goat cheese | For 1 ounce goat cheese: 1 ounce feta cheese |
| gorgonzola cheese | For 1 ounce gorgonzola cheese: 1 ounce bleu cheese |
| green onions | For 1/2 cup green onions: 1/2 cup shallots Chopped |
| Gruyere cheese | For 1 ounce Gruyere cheese: 1 ounce fontina cheese |
| half-and-half | For 1/2 cup half-and-half: 1/2 cup light cream |
| heavy cream | For 1/2 cup heavy cream: 1/2 cup light cream |
| honey | For 1 cup honey: 1 1/4 cup sugar 1/2 cup water |
| hot pepper sauce | For 1 tablespoon hot pepper sauce: 1 tablespoon cayenne pepper sauce |
| iceberg lettuce | For 1 part iceberg lettuce: 1 part Romaine lettuce |
| Italian seasoning | For 1 teaspoon Italian seasoning: 1/4 teaspoon basil 1/4 teaspoon oregano 1/4 teaspoon thyme 1/4 teaspoon marjoram |
| kosher salt | For 1 teaspoon kosher salt: 1 teaspoon salt |
| lard | For 1/4 cup lard: 1/4 cup vegetable shortening This works mainly for baking, but not frying. |
| leeks | For 1 part leeks: 1 part shallots |
| lemon juice | For 1 tablespoon lemon juice: 1/2 tablespoon white vinegar |
| lemon pepper | For 1 tablespoon lemon pepper: 1/4 tablespoon onions 1 tablespoon black pepper 1/4 tablespoon thyme 1 teaspoon lemon zest Use dried thyme and dried, minced onion. Store in an airtight container. |
| lemon zest | For 1 teaspoon lemon zest: 2 tablespoon lemon juice |
| light cream | For 1/4 cup light cream: 1/4 cup half-and-half |
| lime juice | For 1 tablespoon lime juice: 1 tablespoon lemon juice |
| linguini | For 1 pound linguini: 1 pound fettuccine |
| liquid smoke | For 1 teaspoon liquid smoke: 1/2 teaspoon chipotle seasoning The chipotle seasoning will give a smoky flavor but will also add some heat (spiciness). Another alternative is simply omitting liquid smoke if you do not want the heat. |
| manchego cheese | For 1 ounce manchego cheese: 1 ounce provolone cheese |
| margarine | For 1 tablespoon margarine: 1 tablespoon butter |
| marjoram | For 1 part marjoram: 1 part thyme |
| Marsala wine | For 1/4 cup Marsala wine: 1/4 cup Madeira wine |
| mascarpone | For 1 cup mascarpone: 4 tablespoon butter 3/4 cup cream cheese 3 tablespoon heavy cream Combine all ingredients. |
| mayonnaise | For 1/4 cup mayonnaise: 1/4 cup yogurt Works in most recipes. |
| milk | For 1 cup milk: 1/2 cup water 1/2 cup evaporated milk |
| monterey jack cheese | For 1 slice monterey jack cheese: 1 slice cheddar cheese |
| Neufchatel cheese | For 1 ounce Neufchatel cheese: 1 ounce cream cheese |
| paprika | For 1 teaspoon paprika: 1/3 teaspoon cayenne pepper Be careful! Cayenne pepper is much hotter than paprika. |
| parmesan cheese | For 1/4 cup parmesan cheese: 1/4 cup romano cheese |
| penne | For 1 pound penne: 1 pound rigatoni |
| pinto beans | For 1/2 cup pinto beans: 1/2 cup kidney beans |
| Poblano peppers | For 1 whole Poblano peppers: 1 whole Anaheim peppers |
| poultry seasoning | For 5 teaspoon poultry seasoning: 1 teaspoon thyme 1 teaspoon marjoram 1 teaspoon celery seed 1 teaspoon sage 1 teaspoon savory |
| pumpkin pie spice | For 1 teaspoon pumpkin pie spice: 1/6 teaspoon cinnamon 1/3 teaspoon nutmeg 1/6 teaspoon ginger 1/6 teaspoon cloves 1/6 teaspoon allspice Grind up all ingredients and combine. |
| rice vinegar | For 1/4 cup rice vinegar: 1/4 cup wine vinegar |
| ricotta cheese | For 1/2 cup ricotta cheese: 1/2 cup cottage cheese |
| romano cheese | For 1 ounce romano cheese: 1 ounce parmesan cheese |
| rosemary | For 1 part rosemary: 1 part tarragon |
| saffron | For 1/4 teaspoon saffron: 1/4 teaspoon turmeric For color only. |
| sage | For 1 teaspoon sage: 1 teaspoon marjoram |
| savory | For 1 teaspoon savory: 1 teaspoon thyme |
| scallions | For 1 part scallions: 1 part shallots |
| sea salt | For 1 teaspoon sea salt: 1 teaspoon kosher salt |
| shallots | For 1 part shallots: 1 part green onions |
| sherry | For 1/4 cup sherry: 1/4 cup vermouth |
| sherry vinegar | For 1/4 cup sherry vinegar: 1/4 cup balsamic vinegar |
| simple syrup | For 1 cup simple syrup: 2 cup sugar 1 cup water Bring water to a boil and dissolve the sugar in the water. Allow to cool before using. |
| spearmint extract | For 1 part spearmint extract: 2 part creme de menthe Adjust to taste. |
| sugar | For 1 cup sugar: 1 cup corn syrup Reduce liquid in recipe by 1/4 cup. |
| tarragon | For 1 teaspoon tarragon: 1 teaspoon chervil |
| tomato juice | For 1 cup tomato juice: 1/2 cup water 1/2 cup tomato sauce |
| tomato ketchup | For 1 cup tomato ketchup: 1/2 cup sugar 2 tablespoon white vinegar 1 cup tomato sauce |
| tomato paste | For 1/2 cup tomato paste: 1 cup tomato sauce Cook tomato sauce to reduce by half. |
| tomato soup | For 10 3/4 ounce tomato soup: 1/4 cup water 1 cup tomato sauce |
| tortillas | For 1 whole tortillas: 1 whole taco shells |
| turmeric | For 1 teaspoon turmeric: 1 teaspoon curry powder |
| vanilla ice cream | For 1 part vanilla ice cream: 1 part frozen yogurt |
| vegetable oil | For 1 tablespoon vegetable oil: 1 tablespoon soybean oil |
| vegetable shortening | For 1 tablespoon vegetable shortening: 1 tablespoon lard |
| vermouth | For 1/4 cup vermouth: 1/4 cup white wine |
| Worcestershire sauce | For 1 tablespoon Worcestershire sauce: 1 tablespoon steak sauce |
| yellow bell pepper | For 1 whole yellow bell pepper: 1 whole red bell pepper |
| yogurt | For 1/4 cup yogurt: 1/4 cup buttermilk |
| ziti | For 1 pound ziti: 1 pound penne |