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Cooking Equivalents and Substitutions Recipe

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This recipe for Cooking Equivalents and Substitutions, by , is from Jaki-Lynn's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jaki-Lynn Dixon
Added: Wednesday, November 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  

Directions:
Directions:
Spaghetti: 8 ounces uncooked = 4 cups cooked
Macaroni: 1 cup uncooked = 2 1/2 cups cooked
Rice: 1 cup uncooked = 3 cups cooked
Crumbs: 1 slice bread = 1/2 cup crumbs
Popcorn: 1/4 cup unpopped = 5 cups popped
Cheese: 4 ounces = 1 cup shredded
Herbs: 1 teaspoon dried = 1 tablespoon fresh
1 square chocolate: 3 tablespoons cocoa + 1 tablespoon butter
1 tablespoon cornstarch: 2 tablespoons flour (for thickening)
1 cup buttermilk: 1 cup yogurt
1 cup milk: 1/2 cup evaporated milk + 1/2 cup water
1 cup sour milk: 1 cup milk + 1 tablespoon lemon juice or vinegar
1 cup cake flour: 1 cup all-purpose less 2 tablespoons
1 teaspoon baking powder: 1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar
1 cup sugar: 1 cup honey (use 1/2 cup less liquid in recipe)
1 cup brown sugar: 1 cup granulated sugar
1 cup oil: 1/2 pound butter
1 tablespoon prepared mustard: 1 teaspoon dry mustard
3 tablespoons minced onion: 1/2 c. chopped fresh onion

 

 

 

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