There have been times I wanted to tear my hair out because didn't have an ingredient at the last minute so here's my list of common ingredient substitutions that have worked for me in a pinch :-)
By Deeli from Richland, WA
By
03/18/2010
I have quite a few cans of tomato products (they seem to be the majority of the items in the bented boxes we buy.) Now I know how to use them up. If they have chunk or whole tomatoes I'll simply swirl them in the blender to smooth it out. Thanks for the information.
By LRP (Guest Post)
10/12/2006
EGG = 1 TBSP MAYO
HONEY = CORN SYRUP
WHT. WINE = APPCIDER OR JUICE
RICOTTA = COTTAGE CHEESE
LEMON JUICE = LIME JUICE
IF IN BAKING FOR FLAVOR USE ARTIFICIAL EXTRACT.
By
04/23/2005
That should work also. When I make the chocolate fudge recipe that calls for 1 can evaporated milk, chocolate chips and marshmallow creme, I use regular milk. In fact I use 2% milk as that is what I keep on hand.
Harlean from Arkansas
By
09/28/2004
According to this site you could try regular milk:
"Question: My question is: can you substitute regular liquid milk (actually, I'd use soy) for evaporated milk in a baking recipe? And if so, what would be the substitution? A dough recipe I have calls for 1 cup of evaporated fat free milk. Thank you. - Zehava Cohn (8/30/01)
Answer: Yes, you can substitute regular liquid milk for evaporated or soy milk. It would be a equal substitution. Evaporated milk is substituted all the time."
Source: whatscookingamerica.net
http://whatscookingamerica.net/Q-A/EvaporatedMilk.htm
Let us know if it works out for you!
By
09/28/2004
Ah, but have you got any reverse suggestions? I am more likely not to have the substitutes than the original ingredients.
For instance, I could use some evap milk right now for a recipe, but only have ordinary.
By jodi (Guest Post)
06/08/2004
thank you for this one ...not always do we have all the ingredients that we need
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