| Scroll down to view food substitutions, or click on a letter to the right to browse all ingredients beginning with that letter. | |
| Recipe Ingredient: | If you don't have: | Use: |
| A | Anise Extract | 1 teaspoon Pure Anise Extract | 1 1/2 teaspoons Anise Seed |
| Apple Pie Spice | 1 teaspoon Apple Pie Spice | 1 teaspoon Ground Cinnamon plus 1/8 teaspoon Ground Nutmeg |
| Arrowroot | 1 tablespoon Arrowroot | 2 tablespoons all-purpose flour or 1 tablespoon cornstarch |
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| B | Baking powder | 1 teaspoon baking powder | 1/2 teaspoon Cream of Tartar plus 1/4 teaspoon baking soda |
| Beau Monde | 1 teaspoon Beau Monde | 1 teaspoon Bon Appétit or 3/4 teaspoon Celery Salt |
| Brandy | 5 teaspoons brandy | 1 teaspoon Brandy Extract |
| Bread Crumbs | 1 cup bread crumbs | 3/4 cup cracker crumbs |
| Brown sugar | 1 cup firmly packed light brown sugar | 1/2 cup firmly packed dark brown sugar plus 1/2 cup sugar. (There may be slight flavor differences.) |
| Butter | 1 cup butter | 1 cup margarine or 1 cup unsalted butter. (It is not necessary to add salt). Do not use low-fat spreads or light butter in baked goods. |
| Buttermilk | 1 cup reduced-fat buttermilk | 1 tablespoon lemon juice or vinegar plus enough 2% milk to make 1 cup (let stand 5 minutes before using), or 1 cup 2% milk plus 1 3/4 teaspoons Cream of Tartar, or 2/3 cup plain yogurt plus 1/3 cup milk. |
| Buttermilk | 1 cup whole buttermilk | Same as above, but use whole milk |
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| C | Chervil | 1 teaspoon chervil | 1 teaspoon Dried Parsley Flakes plus 1/8 teaspoon Rubbed, Dried Sage |
| Chicken or beef broth | 1 cup chicken or beef broth | 1 cup hot water and 1 teaspoon Chicken or Beef Flavor Base or 1 bouillon cube. |
| Chili Powder | 1 teaspoon Hot Chili Powder | 1 teaspoon regular Chili Powder plus 1/8 teaspoon Ground Red Pepper |
| Chocolate | 1 square (1 ounce) unsweetened chocolate | 3 tablespoons unsweetened cocoa powder plus 1 tablespoon vegetable shortening or cooking oil |
| Corn syrup | 1 cup corn syrup | 1 cup sugar plus 1/4 cup milk or water. Dark can be substituted for light, but there may be flavor differences. |
| Cornstarch | 1 tablespoon cornstarch (for thickening) | 2 tablespoons all-purpose flour or 2 teaspoons Arrowroot |
| Cream | 1 cup heavy cream, whipped | 2 cups whipped dessert topping |
| Cream | 1 cup light cream | 1 tablespoon melted butter plus enough milk to make 1 cup |
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| E | Egg white | 1 egg white | 1 tablespoon meringue powder plus 2 tablespoons water (in a meringue application) |
| F | Flour | 1 cup cake flour | 1 cup minus 2 tablespoons all-purpose flour |
| Flour | 1 tablespoon flour (as thickener) | 1/2 tablespoon Arrowroot, cornstarch, potato starch or rice starch, or 1 tablespoon quick-cooking tapioca |
| Flour | 1 cup self-rising flour | 1 cup all-purpose plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt |
| Fresh Herbs | 3 teaspoons fresh chopped Basil | 1 teaspoon dried Basil |
| | 3 teaspoons fresh chopped Dill | 1 teaspoon dried Dill |
| | 2 teaspoons fresh chopped Marjoram | 1 teaspoon dried Marjoram |
| | 2 teaspoons fresh chopped Mint | 1 teaspoon dried Mint |
| | 2 teaspoons fresh chopped Oregano | 1 teaspoon dried Oregano |
| | 2 teaspoons fresh chopped Rosemary | 1 teaspoon dried Rosemary |
| | 2 teaspoons fresh chopped Sage | 1 teaspoon dried Sage |
| | 3 teaspoons fresh chopped Tarragon | 1 teaspoon dried Tarragon |
| | 3 teaspoons fresh chopped Thyme | 1 teaspoon dried Thyme |
| G | Garlic | 1 medium-size clove garlic | 1/8 teaspoon Garlic Powder |
| Ginger | 1 teaspoon chopped fresh ginger | 1/4 teaspoon Ground Ginger |
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| H | Herbs | 1 teaspoon dried Basil | 3 teaspoons fresh chopped Basil |
| | 1 teaspoon dried Dill | 3 teaspoons fresh chopped Dill |
| | 1 teaspoon dried Marjoram | 2 teaspoons fresh chopped Marjoram |
| | 1 teaspoon dried Mint | 2 teaspoons fresh chopped Mint |
| | 1 teaspoon dried Oregano | 2 teaspoons fresh chopped Oregano |
| | 1 teaspoon dried Rosemary | 2 teaspoons fresh chopped Rosemary |
| | 1 teaspoon dried Sage | 2 teaspoons fresh chopped Sage |
| | 1 teaspoon dried Tarragon | 3 teaspoons fresh chopped Tarragon |
| | 1 teaspoon dried Thyme | 3 teaspoons fresh chopped Thyme |
| Honey | 1 cup honey | 1 1/4 cups sugar plus 1/4 cup milk or water |
| I | Italian Seasoning | 1 teaspoon Italian Seasoning | 1/4 teaspoon EACH Oregano Leaves, Marjoram Leaves and Basil Leaves plus 1/8 teaspoon Rubbed Sage |
| M | Milk | 1 cup whole milk | 1/2 cup evaporated milk plus 1/2 cup water or 1 cup water plus 1/3 cup nonfat dry milk powder |
| Mustard | 1 tablespoon prepared mustard | 1 teaspoon Ground Mustard (in cooked dishes) |
| | 1 tablespoon prepared mustard | 1/2 teaspoon Ground Mustard plus 2 teaspoons vinegar (in cold or uncooked dishes) |
| O | Onion | 1 medium-size onion, chopped (2/3 cup) | 1 tablespoon Onion Powder or 1/4 cup Instant Minced or Chopped Onion |
| Orange or lemon peel | 1 teaspoon grated fresh orange or lemon peel | Slightly less or equal amounts of Dehydrated Lemon or Orange Peel |
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| P | Poultry Seasoning | 1 teaspoon Poultry Seasoning | 1/4 teaspoon Ground Thyme plus 3/4 teaspoon Ground Sage |
| Pumpkin Pie Spice | 1 teaspoon Pumpkin Pie Spice | 1/2 teaspoon Ground Cinnamon plus 1/4 teaspoon Ground Ginger and 1/8 teaspoon EACH Ground Cloves and Ground Nutmeg |
| R | Rum | 1 tablespoon dark (gold) rum | 1 1/2 teaspoons Rum Extract |
| | 1 tablespoon light rum | 1/2 teaspoon Rum Extract |
| S | Sour cream | 1 cup dairy sour cream | 1 cup plain yogurt plus 3 tablespoons melted butter |
| Sugar | 1 cup granulated sugar | 1 cup firmly packed brown sugar or 2 cups sifted confectioners sugar |
| T | Tomato juice | 1 cup tomato juice | 1/2 cup tomato sauce plus 1/2 cup water |
| Tomato sauce | 2 cups tomato sauce | 3/4 cup tomato paste plus 1 cup water |
| Tomatoes | 1 cup canned tomatoes | 1 1/3 cups cut-up fresh tomatoes simmered 10 minutes |
| W | Wine | 1 cup wine | 1 cup fruit juice in desserts or 1 cup chicken broth in savory recipes |
| Y | Yeast | 1 package (1/4 ounce) active dry yeast | 1 cake compressed yeast |
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