* Exported from MasterCook * Lisas' List of Substitutions D-R Recipe By : Compiled By Lisa Lepsy Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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+1/4C more liquid Honey Mustard=2T honey+3 Tbyellow mustard Honey Butter=1T 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 - - - - - - - - - - - - - - - - - -