- ½ teaspoon cinnamon plus ½ teaspoon ground cloves
- ½ teaspoon cinnamon plus ¼ teaspoon nutmeg plus 1/8 teaspoon cardamom
- ¼ teaspoon baking soda plus 5/8 teaspoon cream of tartar
- ¾ cup ketchup, 2 tablespoons mustard and 2 tablespoons brown sugar
- 1 cup margarine (regular)
- 1 cup vegetable shortening (for baking)
- An equal amount of oil can be substituted for a similar portion of melted butter if the recipe specifies using melted butter.
- 1 tablespoon lemon juice or vinegar plus enough regular milk to make 1 cup (allow to stand 5 minutes)
- 1 cup tomato sauce, ¼ cup brown sugar, 2 tablespoons vinegar, ¼ teaspoon cinnamon, dash of ground cloves and dash of allspice
- 3 tablespoons cocoa plus 1 tablespoon butter or regular margarine or vegetable oil
- 2 tablespoons flour
- 2 cups whipped cream
- ¼ cup egg substitute; check label for specific directions
- Reconstituted powdered eggs; follow package directions
- 2 tablespoons mayonnaise (suitable for use in cake batter)
- ½ teaspoon baking powder plus 1 tablespoon vinegar plus 1 tablespoon liquid (for baking use only)
- ½ cup whole wheat flour plus ½ cup all-purpose flour
- 1 cup minus 2 tablespoons all-purpose flour
- 1 cup minus 2 teaspoons all-purpose flour plus 1 ½ teaspoons baking powder and ½ teaspoon salt
- 1/8 teaspoon garlic powder
- 1 teaspoon dried leaf herbs
- ½ teaspoon ground dried herbs
- 1 cup tomato sauce, ½ cup sugar, and 2 tablespoons vinegar
- ½ teaspoon lemon extract
- 10 large marshmallows
- 1 cup sour cream
- 1 cup yogurt
- 1 cup cottage cheese pureed in a blender
- Use any of the above for part of the mayonnaise
- 1 tablespoon prepared mustard
- 1 tablespoon instant minced onion; check label for specific directions
The National Pasta Association suggests these substitution ratios:
- 8 ounces of uncooked elbow macaroni, medium shells, rotini, twists, spirals, wagon wheels, bow ties, mostaccioli, penne, radiatore, rigatoni, spaghetti, angel hair, linguine, vermicelli and fettuccine all produce about 4 cups cooked pasta
- Use about twice as much uncooked egg noodles to provide 4 cups cooked pasta. Approximately 8 ounces uncooked egg noodles equal 2 ½ cups cooked noodles.
- ½ teaspoon cinnamon plus ¼ ground teaspoon ginger plus 1/8 teaspoon ground allspice plus 1/8 teaspoon ground nutmeg
- Most rice products will substitute for each other on a fairly equal basis in recipes, but the cooking time and amount of liquid will vary. Learn more about cooking rice.
- 1 part rum extract plus 3 parts water. For example: for ¼ cup rum, substitute 1 tablespoon rum extract plus 3 tablespoons water.
- 1 cup granulated sugar plus 1 tablespoon cornstarch; process in a food processor using the metal blade attachment until it's well blended and powdery.
- 1 ½ cup tomato sauce plus ½ cup water
- 1 cup tomato sauce plus ¼ cup water
- The same amount of grape juice or cranberry juice
- The same amount of apple juice or white grape juice
- 1 package (¼ ounce) active dry yeast
- 2 ¼ teaspoons active dry yeast