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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
I run out of stuff a lot! I took recipe cards, wrote down substitutions that I can make up fast and taped them inside a kitchen cupboard door. Here are the ones I use a lot, others to follow!
There you go! I also make up hints for gifts at bridal showers!
Source: My very old Betty Crocker cookbook
Have you ever started mixing ingredients for a recipe, get halfway through the list, and Uh-Oh, discover that you are out of an ingredient? Well, sometimes it is something that can safely be omitted.
Easy Substitution List. I keep this list inside my cookbook in case I am ever in a pinch for alternative ingredients. Easy Substitutions: If the recipe calls for: Cheese - cream cheese: cottage cheese blended with butter or milk.
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Another question from an Aussie! Can someone please tell me what Mrs. Dash sauce is? We can't buy that here in Australia and I'm not sure what I could substitute. Would I be able to substitute a tomato or BBQ sauce?
Mrs. Dash is known for salt free seasonings and also has marinades now. So you should be able to substitute another marinade. You could also check out www.mrsdash.com for a complete listing of their seasonings. Good luck!
Mrs. Dash is a brand name for salt-free seasoning mixes and sauces. You can see what flavors they have at www.mrsdash.com/
Thank you for your responses! Lucky I didn't try tomato sauce if it's a seasoning mix! Ha ha - will have a look at the website. Thanks again!
I suspect she got the name because she used a Dash o' this and a Dash o' that!
Hi there Down Under! Ok, Mrs. Dash has a website, the "sauces" advertized are marinades > 6 varieties. Check them out.....they seem to be a combination of a number of herbs & spices, vinegars, veggie/meat stock, and some have tomatoe sauce in them. If you want a marinade for any meat try this:
1/2 cup BBQ sauce (spicey)
1/4 cup vinegar (white )
1/4 cup orange juice
1/2 tsp black pepper
1/2 tsp garlic salt
Mix together well. Can be used as a marinade > let meat (any meat or chicken) marinate in the mixture for min 2 hrs (is the best left over night) covered in the refridgerator, remove meat & cook/bbq as desired.
Cook meat in the sauce in a crockpot for 6-8 hrs, or bake in the oven in a casserole dish, 350 degrees
for 1 1/2 hrs.
Good Luck, and enjoy!
I love hot sauce, especially the Tabasco brand. I'm looking for a powdered substitute, that comes in a shaker type bottle like seasoning salt. Any ideas? Thanks.
By Woody from N.E. Alabama
A good base would be cayenne pepper. It would give you the heat, at least.
If you go to a chile site in New Mexico or one of the other southwestern states (Google chiles or chile powder) you'll be able to buy powdered chiles. If you buy some hot and some mild you will be able to mix them to make your own chile blend that can be mixed with cumin powder, garlic powder, oregano, whatever you want.
There is one that I get from the local farmers market here in Flint, Michigan.
"It's called slap ya mama"
it can be purchased on-line @
It is awesome,there is 3 levels of hot, too.
They have a great cream cheese dip recipe also. Hope this is what your looking for.
You can e-mail me if you have a problem,
@ dah4301958 at aol.com
It is the time of year where the baking and cooking start and so I wanted to help. I am not sure where these came from but they sure come in handy. They were given to me and I thought they would help anybody who cooks because they have some conversions that they do not have on most charts and I have found to be very helpful. I really hope they will help you and can use them.
1 tsp. baking powder = 1/4 tsp. baking soda plus 1/4 cup buttermilk or 1/4 tsp. baking soda plus 5/8 tsp. cream of tartar
1 cup sifted cake flour = 7/8 cup sifted all-purpose flour or 1 cup all-purpose flour minus 1-2 Tbsp.s
1 cup self-rising flour = 1 cup sifted all-purpose flour plus 11/4 tsp.s baking powder and 1/4 tsp. salt
1 cup all-purpose flour = 1 cup whole wheat flour
1 cup honey = 1 to 11/4 cups sugar plus 1/4 cup liquid
2 large eggs = 3 small eggs
1 medium egg = 2 egg yolks plus 1 Tbsp. water (for baking)
1 medium egg = 2 egg yolks (in custards or cream fillings)
1 ounce unsweetened chocolate = 1 square or 3 Tbsp. unsweetened cocoa powder plus 1 Tbsp. butter or margarine
6 squares or 6 ounces semisweet chocolate, melted = 1 cup semisweet chocolate chips, melted
1 Tbsp. cornstarch (as thickening) = 2 Tbsp. flour or 2 tsp. quick tapioca or 2 egg yolks
1 tsp. lemon juice = 1/4 tsp. vinegar
1 Tbsp. fresh herbs = 1/4 to 1 tsp. dried herbs
1 small garlic clove = 1/8 tsp. garlic powder
1 pound fresh mushrooms = 3 ounces dried or 6 ounces canned
1 cup whipping cream, whipped = 2 cups thawed whipped topping
1 cup whipping cream as liquid = 1/3 cup melted butter plus 1/4 cup milk
1 cup light cream = 3 Tbsp. melted butter plus 1/4 cup milk
1 cup ricotta cheese = 1 cup cottage cheese, liquid drained
1 cup buttermilk = 1 cup plain yogurt, stirred, or 1 Tbsp. lemon juice stirred into milk to make 1 cup; let stand 5 minutes to make soured milk for baking only (never use sour milk that's been in the fridge too long; it's actually spoiled)
1 cup whole milk = 2 tsp. melted butter plus 1 cup fat-free milk (or water) or equal parts evaporated milk and water or 1 cup nonfat dry milk plus 2 tsp.s melted butter
1 cup sour cream = 3 Tbsp. melted butter stirred into 7/8 cup buttermilk, soured milk or plain yogurt
1 cup sour cream = 1 cup plain yogurt (but it will taste less rich from the missing fat)
Pecans = walnuts, almonds or hazelnuts
Chunky peanut butter = creamy peanut butter (or grind roasted peanuts in a blender with a little peanut oil)
1 cup bread crumbs = 1/4 cup cracker crumbs
1 cup butter = 1 cup margarine or 7/8 cup vegetable oil or 7/8 cup butter-flavored shortening
1 pound lard = 2 cups shortening
1 cup sugar (in baking bread) = 1 cup honey plus a pinch of baking soda
1 cup sugar (in baking) = 7/8 cup honey plus a pinch of baking soda
1 cup sugar (in main dishes) = 1/4 cup honey
1 cup brown sugar = 1 cup white sugar plus 2 Tbsp. molasses
1 cup molasses (in baking) = 1 cup sugar (omit baking soda; use baking powder)
1/4 cup dry red wine or white wine = 2 Tbsp. sherry or port
1/4 cup maple syrup = 1/4 cup maple-flavored syrup, corn syrup or 1 cup sugar and increase liquid in recipe by 3 Tbsp.
1 tsp. pumpkin pie spice = 1/4 tsp. nutmeg, 1/4 tsp. ginger, 1/4 tsp. cinnamon
1 pound tomatoes = 3 medium or 1/4 cup sauce (6 ounces) or 1/4 cup paste (2 ounces)
8 ounces tomato sauce = 2/3 cup water plus 1/3 cup tomato paste
3 cups tomato juice = 21/4 cups water plus 6 ounces tomato paste plus 1/4 tsp. salt, dash of sugar
1 large marshmallow = 10 mini (dust off cornstarch from their surfaces or it might overload a recipe)
1 cup granulated sugar = 11/4 cups powdered sugar for uses other than baking
1/4 tsp. powdered ginger = 1 tsp. chopped fresh or 2 tsp. minced crystallized
1 head fresh dill = 2 tsp.s dill seed
1 Tbsp. grated fresh horseradish = 2 Tbsp. bottled
1 tsp. lemon juice = 1/4 tsp. vinegar
1 tsp. dry mustard = 1 Tbsp. prepared mustard or 1/4 tsp. mustard seeds
1 /4 cup rum = 1 tsp. rum extract plus liquid to make 1/4 cup
1 tsp. vanilla extract = 1 inch vanilla bean, split and simmered in liquid of recipe
1 cup wine = 13 Tbsp. water, 3 Tbsp. lemon juice and 1 Tbsp. sugar or a little less than 1 cup apple juice plus lemon juice
1 cup dry bread crumbs = 3 to 4 slices bread, torn and blenderized
1 cup sweetened condensed milk = 1 cup plus 2 Tbsp. dry milk powder plus 1/4 cup warm water plus 1/4 cup sugar and dissolve
1/4 tsp. cream of tartar = 11/4 tsp. lemon juice or vinegar
1 Tbsp. maple sugar = 1 Tbsp. granulated sugar plus a dash of maple extract