astray recipes: Lisas' list of substitutions d-r

Categories: None
Yield: 1 Servings

Measure	Ingredient
	Eggs: Whole=2 T oil+1 T water or 1 t corn starch+3 T liquid or If short one egg add 1 t vinegar or 1 t baking powder
	Fines Herbes: Equal amounts parsley, tarragon, chervil and chives
	Five Spice: Powder for oriental cooking= Equal amounts of anise, fennel, pepper, cinnamon, and cloves
	Flour: Self Rising; per 1 cup= 1 C flour + 1/4 t baking powder and pinch of salt
	Garlic: 1 clove=1/4 t minced dried, 1/8 t powdered 1/4 t juice,1/2 t salt omit salt in recipe
	Ghee: Clarified Butter
	Ginger: powdered use less
	Ginger: Powdered = 1/3 mace + 2/3 lemon peel
	Honey: in baking = 1 1/4 C sugar + 1/4 C more liquid
	Honey: Mustard = 2 T honey + 3 Tb yellow mustard
	Honey: Butter = 1 T honey + 3 T butter creamed
	Lemon Peel: grated=equal amount of marmalade
	Lychee: peeled grapes
	Mango: Peach with a little lemon and allspice
	Marjoram: oregano use less; thyme
	Marshmallows: 1 large=6 miniature, 11 large= 1 cup
	Masa: corn flour
	Mascarpone: cream cheese blended with a little butter or heavy cream
	Mayonnaise: yogurt; sour cream
	Molasses: In baking 1 C=3/4 C white or brown sugar plus 1/4 C liquid
	Mustard: Dry= 1T prepared
	Mustard: Hot Chinese=Colemans English dry mustard prepared with water
	Mustard: Prepared=1 t dry+1/2 t water+2 drops of vinegar
	Nutmeg: Allspice; cloves
	Orange Peel: Lemon or lime peel or marmalade
	Oregano: marjoram; rosemary, thyme
	Paprika: Turmeric with cayenne pepper
	Parsley: Chervil; tarragon
	Pecans: Walnuts in smaller amounts
	Pimento: Sweet red pepper roasted and peeled
	Pine Nuts: Blanched peeled slivered almonds
	Prawns: Shrimp
	Prosciutto: Smoked ham hocks
	Pumpkin: Acorn or butternut squash
	Quince: pears or apples
	Raisins: currants or prunes

lisas' list of substitutions d-r