Missing Recipe Ingredients? Find Easy Cooking Ingredient Substitutes!

• -1/2 teaspoon cinnamon and 1/2 teaspoon ground cloves.

• 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/8 teaspoon cardamom

• 1/4 teaspoon cracked bay leaves

• 1 teaspoon seasoning salt
• 1/2 teaspoon table salt plus dash of garlic, onion and celery salts or powders

• 1 beef bouillon cube

• 1 can (10 1/2 ounces) condensed, dissolved undiluted beef bouillon or consumme' in 1 1/4 cups water

• 1 slice of bread

• 1 slice bread

• 1 bouillon cube dissolved in 1 cup boiling water
• 1 teaspoon powdered broth base dissolved in 1 cup boiling water

• 7/8 to 1 cup hydrogenated fat plus 1/2 teaspoon salt
• 7/8 cup oil plus 1/2 teaspoon salt
• 7/8 cup lard plus 1/2 teaspoon salt
• 1 cup margarine
• 7/8 cup oil

• 1 ounce unsweetened chocolate

• 1 cup tomato sauce, 1/2 cup sugar and 2 tablespoons vinegar (for use in cooking)

• 1 chicken bouillon cube

• 1 cup canned or homemade chicken dissolved in broth or stock 1 cup water

• 1 cup tomato sauce, 1/4 cup brown sugar, 2 tablespoons vinegar, 1/4 teaspoon cinnamon, dash of ground cloves and dash of allspice

• 2 teaspoons finely chopped green onion tops

• 1 ounce sweet cooking chocolate

• 1 ounce unsweetened chocolate plus 4 teaspoons sugar

• 2 squares unsweetened chocolate plus 2 tablespoons shortening and 1/2 cup sugar

• 3 tablespoons cocoa plus 1 tablespoon butter or margarine
• 3 tablespoons carob powder plus 2 tablespoons water

• 1 ounce (square) chocolate (decrease fat called for in recipe by 1/2 tablespoon)

• 1 1/2 tablespoons fresh, grated

• 1 cup cream

• 1 cup milk

• 1 cup sugar plus 1/4 cup liquid (use whatever liquid is called for in the recipe)
• 1 cup honey

• 2 tablespoons all-purpose flour (for thickening)
• 4 to 6 teaspoons quick-cooking tapioca

• 1 cup bread crumbs

• Part skim milk ricotta cheese or lowfat cottage cheese beaten until smooth

• 7/8 cup whole milk plus 1/2 tablespoon butter or margarine
• 3 tablespoons oil plus milk to equal 1 cup
• 1 cup evaporated milk

• 3/4 cup milk plus 1/3 cup butter or margarine (for use in cooking and baking)
• 2/3 cup buttermilk plus 1/3 cup oil
• Evaporated skim milk or equal parts of part-skim milk ricotta cheese and nonfat yogurt beaten until smooth (this mixture cannot be heated because of separation)

• 1 cup undiluted evaporated milk
• 14 tablespoons milk plus 3 tablespoons butter or margarine

• 3 tablespoons butter plus 7/8 cup sour milk
• 7/8 cup buttermilk plus 3 tablespoons

• Chill a 13 oz. can of evaporated milk for 12 hours. Add 1 teaspoon lemon juice. Whip until stiff.
• Beat until stiff: 1/2 cup ice-cold water and 1/2 cup nonfat dry milk. Add 1/2 cup sugar, slowly, while beating. Then add 2 tablespoons lemon juice and beat until mixed well.

• 2 tablespoons lemon juice, 2 tablespoons sugar, 1 cup evaporated milk
• 3/4 cup milk plus 1/3 cup butter (for cooking only)

• 1 1/2 teaspoon lemon juice or vinegar

• 1 tablespoon dill seed

• 3 tablespoons slightly beaten egg
• 3 tablespoons plus 1 teaspoon frozen egg, thawed
• 2 1/2 tablespoons sifted dry whole egg powder plus 2 1/2 tablespoons lukewarm water
• 1/4 cup egg substitute
• 1 egg white and 2 teaspoons oil
• 2 egg whites
• 2 yolks plus 1 tablespoon water (in cookies)
• 2 yolks (in custards, cream fillings and similar mixtures)

• 2 egg whites. May add 1 to 3 teaspoons vegetable oil for each yolk omitted.
• 1 egg white, 2 1/4 teaspoons nonfat dry milk powder, and 2 teaspoons vegetable oil (may store 1 week in refrigerator or freezer)
• In cookies and cakes only -- use 2 tablespoons water plus 1/2 teaspoon baking powder
• In cookie and cake recipes that call for 2 or 3 eggs -- for each egg, use 2 tablespoons flour, 1/2 tablespoon shortening, 1/2 teaspoon baking powder, 2 tablespoons liquid (use liquid called for in recipe)

• 2 tablespoons frozen egg white, thawed
• 2 teaspoons sifted dry egg white powder plus 2 tablespoons lukewarm water

• 2 tablespoons sifted dry egg yolk powder plus 2 teaspoons water
• 1-1/3 tablespoons frozen egg yolk, thawed

• 1/4 teaspoon oil of similar flavor
• 2 drops oil of similar flavor (oils won't evaporate at high temperatures)

• 1 teaspoon extract of same flavor
• 1/4 teaspoon extract of same flavor

• 1/2 tablespoon cornstarch, potato starch, rice starch or arrowroot starch
• 1 tablespoon granular tapioca
• 2 to 3 teaspoons quick-cooking tapioca
• 1 tablespoon waxy rice flour
• 1 tablespoon waxy corn flour
• 2 tablespoons browned flour
• 1 1/2 tablespoons whole wheat flour
• 1/2 tablespoon whole wheat flour plus 1/2 tablespoon all-purpose flour

The following flours require more leavening than wheat flour, so add 2 1/2 teaspoons baking powder per cup of flour. An even lighter product results when buttermilk plus 1/2 teaspoon baking soda is substituted for each cup of milk in the recipe:

• 1 1/4 cups rye flour
• 3/4 cup rice flour
• 1 1/2 cups oat flour
• 1 cup corn flour
• 3/4 cup coarse cornmeal
• 1 cup fine cornmeal
• 5/8 cup potato starch flour
• 1-1/8 cups cake flour
• 1 1/2 cups bread crumbs
• 1 cup rolled oats
• 1 1/2 cups barley flour
• 1 cup unsifted all-purpose flour minus 2 tablespoons
• 1/3 cup cornmeal or soybean flour plus 2/3 cup all-purpose flour
• 1/2 cup cornmeal, bran, rice flour, rye flour or whole wheat flour plus 1/2 cup all-purpose flour
• Substitute whole wheat flour for 1/4 to 1/2 of white flour called for in a recipe
• 1/4 cup soybean flour plus 3/4 cup all-purpose flour
• 1/3 cup wheat germ plus 2/3 cup all-purpose flour

• 1 cup minus 2 tablespoons sifted all-purpose flour

• 7/8 cup all-purpose flour

• 1 cup minus 2 teaspoons all-purpose flour plus 1 1/2 teaspoons baking powder and teaspoon salt

• 1 cup white wheat flour
• 1 cup graham flour

• 1/8 teaspoon garlic powder or 1/4 teaspoon instant minced garlic

• 1 medium size clove or 1/2 teaspoon minced fresh

• 1 tablespoon plain gelatine plus 2 cups fruit juice

• 1 tablespoon candied ginger rinsed in water to remove sugar, finely cut
• 1 tablespoon fresh ginger, grated

• 1 tablespoon fresh, finely cut

• 1 teaspoon dried herbs
• 1/2 teaspoon ground herbs

• 1 1/4 cups sugar plus 1/4 cup liquid (use liquid called for in recipe)

• 2 tablespoons bottled

• 1/2 teaspoon vinegar
• 2 to 3 tablespoons lemon juice and 1 to 2 teaspoons rind

• 1 to 2 teaspoons grated fresh lemon peel
• grated peel of 1 medium size lemon
• 1/2 teaspoon lemon extract

• 2 cups spaghetti, uncooked, (2 inch pieces)
• 4 cups noodles, uncooked

• 1 cup maple syrup

• 1 tablespoon white granulated sugar

• 10 large

• 1/2 cup yogurt and cup mayonnaise or salad dressing
• 1 cup salad dressing
• 1 cup sour cream
• 1 cup yogurt
• 1 cup cottage cheese pureed in a blender

• 1 cup plain yogurt

• 1 cup minus 1 tablespoon sweet milk or sour plus 1 tablespoon lemon juice or vinegar (allow to stand 5 to 10 minutes)
• 1 cup sweet milk and 1 3/4 teaspoons cream of tartar

• 1 cup liquid whole milk

• Whip until smooth: 1 cup nonfat dry milk 1 3/4 cups warm water Keep refrigerated

• 4 to 5 tablespoons nonfat dry milk powder and enough water to make one cup, or follow manufacturer's directions
• 4 teaspoons nonfat dry milk powder plus water to make 1/4 cup, or follow manufacturer's directions
• 2 tablespoons nonfat dry milk powder plus water to make 1/3 cup, or follow manufacturer's directions

• Heat the following ingredients until sugar and butter are dissolved: 
  1/3 cup and 2 tablespoons evaporated milk 
  1 cup sugar 
  3 tablespoons butter or margarine
• Heat the following ingredients until sugar and butter are dissolved: 
  1/3 cup evaporated milk 
  3/4 cup sugar 
  2 tablespoons butter or margarine
• Add 1 cup plus 2 tablespoons dry milk powder to 1/2 cup warm water. Mix well. Add 3/4 cup sugar and stir until smooth.

• Combine 1 cup instant nonfat dry milk, 2/3 cup sugar, 1/3 cup boiling water and 3 tablespoons margarine. Blend until smooth. To thicken, let set in refrigerator for 24 hours.

• 1 cup reconstituted nonfat dry milk plus 2 1/2 teaspoons butter or margarine
• 1/2 cup evaporated milk plus 1/2 cup water
• 1 cup buttermilk plus 1/2 teaspoon baking soda (for use in baking, decrease baking powder by 2 teaspoons)
• 4 tablespoons whole dry milk plus 1 cup water or follow manufacturer's directions
• 1 cup fruit juice or 1 cup potato water (in baking)
• 1/4 cup nonfat dry milk, 7/8 cup water and 2 teaspoons butter or margarine
• 1 cup water plus 1 teaspoons butter (in baking)

• 3/4 cup sugar plus 2 teaspoons baking powder (increase liquid called for in recipe by 5 tablespoons and decrease baking soda by 1/2 teaspoon)
• 3/4 cup sugar plus 1 1/4 teaspoons cream of tartar (increase liquid called for in recipe by 5 tablespoons)

• 3 ounces dried mushrooms
• 6- or 8-ounce can

• 3 tablespoons whole dried mushrooms
• 4 ounces fresh
• 2 ounces canned

• 1 tablespoon prepared mustard
• 1/2 teaspoon mustard seeds

• See Flavor-Based Oil

• 1/4 cup chopped, fresh onion
• 1-1/3 teaspoons onion salt
• 1 to 2 tablespoons minced onion
• 1 teaspoon onion powder

• 6 to 8 tablespoons juice

• 2 to 3 tablespoons grated fresh orange peel
• Grated peel of 1 medium-size orange
• 1 teaspoon orange extract

• 2 to 3 tablespoons grated fresh orange peel

• 3 teaspoons fresh parsley, chopped

• 3 tablespoons fresh green pepper, chopped

• 3 tablespoons fresh red bell pepper, chopped
• 2 tablespoons pimiento, chopped

• 1/4 cup fresh mint, chopped
• See also Extracts

• 1 tablespoon dried red bell peppers, rehydrated
• 3 tablespoons fresh red bell pepper, chopped

• 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon allspice and 1/8 teaspoon nutmeg

• 1 tablespoon liquid rennet

• 1 cup uncooked converted rice (3 cups cooked)
• 1 cup uncooked brown rice
• 1 cup uncooked wild rice
• 1 cup cooked bulgur wheat
• 1 cup cooked pearl barley

• 1 tablespoon rum extract plus 3 tablespoons liquid (use liquid called for in recipe or water)

• 1 cup cooking oil (cooking oil should not be substituted if recipe does not call for melted shortening)

• 1 cup minus 2 tablespoons lard
• 1-1/8 cups butter or margarine (decrease salt called for in recipe by 1/2 teaspoon)

• 3/4 pound raw in shell, clean and cook
• 7-ounce package frozen, peeled shrimp,
• 4 1/2- or 5-ounce can of shrimp

• 7/8 cup sour milk or buttermilk plus 1/3 cup butter or margarine
• Blend until smooth: 1/3 cup buttermilk, 1 tablespoon lemon juice and 1 cup cottage cheese
• 1-1/8 cups non-fat dry milk powder, 1/2 cup warm water, and 1 tablespoon vinegar (mixture will thicken in refrigerator in a few hours)
• 1 cup evaporated milk at 70F plus 1 table-spoon vinegar (allow to stand until it clabbers)
• 1 cup plain yogurt (in cooking add a tablespoon of cornstarch to each cup to prevent separating)
• 3/4 cup milk, 3/4 teaspoon lemon juice and 1/3 cup butter or margarine
• 3/4 cup buttermilk plus cup oil
• 1 cup cottage cheese and 2 or 3 teaspoons of lemon juice, pureed in blender

• 1/4 cup fresh mint, chopped
• See also Extracts

• 1 cup granular sugar
• 1 cup granulated sugar plus 1/4 cup molasses

• 3/4 cup granulated sugar

• 1/2 to 3/4 teaspoon honey or molasses
• 2 cups corn syrup (reduce liquid called for in recipe by 1/4 cup. Never replace more than 1/2 of sugar called for in recipe with corn syrup.)
• 1 cup brown sugar, firmly packed
• 1 3/4 cups confectioners' sugar (for uses other than baking)
• 1 cup molasses plus 1/2 teaspoon soda (omit baking powder or use very little. Substitute molasses for no more than half the sugar. Reduce liquid in recipe by 1/4 cup per cup of molasses.)
• 3/4 cup maple syrup (Reduce liquid called for in recipe by 3 tablespoons.)
• 1 cup honey (decrease liquid called for in recipe by 1/4 cup. In baked goods, add 1/2 teaspoon of baking soda for each cup of honey substituted and lower baking temperature 25 degrees. In cookie recipes using eggs and no additional liquid, increase the flour by about 2 tablespoons per cup of honey. Chill before shaping and baking. Half of the sugar in cakes, can be replaced with honey. Two-thirds of the sugar can be replaced in fruit bars, but replace no more than a third of the sugar in ginger snaps with honey. When making cakes or cookies, first mix honey with the fat or the liquid, then mix with other ingredients. If this is not done, a soggy layer may form on top of the baked product.)

• Sugar Twin and Sprinkle Sweet: measure like sugar. Substitute 1 teaspoon sweetener for 1 teaspoon sugar, 1 cup sweetener for 1 cup sugar.
• Equal: 1 packet = 2 teaspoons sugar
• Sweet 10: 10 drops = 1 teaspoon sugar 1 tablespoon = 1/2 cup sugar

• 2 tablespoons pearl tapioca
• 1 tablespoon flour

• 1/2 cup tomato sauce plus 1/2 cup water

• 16-ounce can

• 6-ounce can tomato paste plus 1 cup water

• 3 fresh medium tomatoes
• 16-ounce can stewed tomatoes

• 1 cup tomato sauce plus 1/4 cup water

• 1-inch vanilla bean split and simmered in liquid of recipe

• 13 tablespoons water, 3 tablespoons lemon juice and 1 tablespoon sugar

• 1 teaspoon bottled steak sauce

• 1 cake (6/10 ounce), compressed (2/3 ounce)
• 1 packaged (1/4 ounce) active dry yeast

• 1 cup buttermilk
• 1 cup cottage cheese blended until smooth
• 1 cup sour cream