Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Cooking Q & A / A - Z Substitutions
    Lost? Site Map

    A - Z Substitutions

    Go to page << Previous Page  1, 2, 3, 4, 5, 6, 7, 8
    leomoon88
    Tue Dec 14, 2010 8:56 pm
    Newbie "Fry Cook" Poster
    I've substituted salsa for tomatoes -- with the understanding that I wasn't making Italian Chicken anymore but rather was now making Southwest Chicken and needed to adjust other seasonings to match.

    A jar of salsa, a tsp of cumin, a pinch of celery seed, and a dash of hot sauce Or a couple envelopes of taco seasoning can rescue chili from the dreaded discovery that your chili powder has faded and gone tasteless.

    Milk soured with vinegar will make your biscuits rise nice and light when you find out at the last moment that the kids just drank the last of the buttermilk, but it won't taste 100% right so adding something like dill weed and dried onions or caraway seeds and raisins to the dough to cover up the lack can be helpful.

    If I hadn't any fresh or dried basil around I might have a jar of pesto.

    If I hadn't any anise seed fennel might do. But a drop of anise extract that I have for baking or a dash of Sambuca might work better.
    SPAM LINKS REMOVED BY MODERATOR
    I'm more inclined to change what I'm making to accomodate the ingredients I have than to make substitutions. If its a simple Rosemary Chicken and I drop the rosemary jar its no big deal to make Greek chicken with oregano and lemon instead. But I don't trust substitutions for parts of a complex harmony of flavors.
    MrsKette
    Thu Dec 30, 2010 11:12 am
    Semi-Experienced "Sous Chef" Poster
    This is incorrect. You were not infringing copyright laws, since this is not a commercial site. People come to your site and copy recipes, they're not buying them. If you're selling this specific information, then it would be a copyright infringement.
    kitchen maven2
    Wed Jul 27, 2011 10:10 pm
    Newbie "Fry Cook" Poster
    Your substitutions are very good, however the format that you used to convey them is very confusing. Try to clarify that 1 cup of something= 11/2
    cups of another ingredient.
    I dont know, long columns with separations.

    Good luck
    Chef #2231347
    Mon Apr 30, 2012 2:20 am
    Newbie "Fry Cook" Poster
    Thank you for the post. It is very informative and helpful.
    linguinelisa
    Sat Jun 30, 2012 11:46 am
    Food.com Groupie
    Can anyone tell me whether ground red pepper is the same thing as cayenne pepper?
    Dee514
    Sat Jun 30, 2012 1:13 pm
    Forum Host
    From the Cook's Thesaurus:

    Ground red pepper - see Cayenne pepper

    cayenne pepper = ground red pepper = red pepper Pronunciation: ki-YEN Notes: Dried cayenne peppers are sold either whole, crushed (called red pepper flakes), or ground into a powder called cayenne pepper. Cayenne pepper is fairly hot and has a smoky flavor. Substitutes: red chile powder (don't confuse with chili powder, a mixed seasoning) OR paprika (milder) OR red pepper flakes OR chili powder (contains other spices)
    pinky kookie
    Sun Aug 05, 2012 4:06 pm
    Food.com Groupie

    Here are these useful information about substitutions for using natural dyes instead of harmful food colorings, like for example: Easter Eggs.
    Just in case that somebody needs this information and wants to save it for cakes or cupcakes frostings, too.

    HOW TO MAKE COLOR EASTER EGGS USING NATURAL DYES -
    http://chemistry.about.com/od/holidayhowtos/a/eastereggdyes.htm
    By Anne Marie Helmenstine, Ph.D., About.com Guide

    NATURAL EASTER EGG DYES CHART - Color and Ingredients:

    LAVENDER:
    Small Quantity of Purple Grape Juice,
    Violet Blossoms plus 2 tsp Lemon Juice,
    Red Zinger Tea.

    VIOLET BLUE:
    Violet Blossoms,
    Small Quantity of Red Onions Skins (boiled),
    Hibiscus Tea,
    Red Wine.

    BLUE:
    Canned Blueberries,
    Red Cabbage Leaves (boiled),
    Purple Grape Juice.

    GREEN:
    Spinach Leaves (boiled),
    Liquid Chlorophyll.

    GREENISH YELLOW:
    Yellow Delicious Apple Peels (boiled).

    YELLOW:
    Orange or Lemon Peels (boiled),
    Carrot Tops (boiled),
    Celery Seed (boiled),
    Ground Cumin (boiled),
    Ground Turmeric (boiled),
    Chamomile Tea,
    Green Tea.

    GOLDEN BROWN:
    Dill Seeds.

    BROWN:
    Strong Coffee,
    Instant Coffee,
    Black Walnut Shells (boiled),
    Black Tea.

    ORANGE:
    Yellow Onion Skins (boiled),
    Cooked Carrots,
    Chili Powder,
    Paprika.

    PINK:
    Beets,
    Cranberries or Juice,
    Raspberries,
    Red Grape Juice,
    Juice from Pickled Beets.

    RED:
    Lots of Red Onions Skins (boiled),
    Canned Cherries with Juice,
    Pomegranate Juice,
    Raspberries.
    pinky kookie
    Sun Aug 05, 2012 4:16 pm
    Food.com Groupie

    And here are these useful conversions in case somebody needs to save them:

    CONVERSIONS FROM CUP TO GRAM -
    http://allrecipes.com/HowTo/Cup-to-Gram-Conversions/Detail.aspx
    Make quick conversions from cups to grams and ounces with our handy conversion chart.

    BUTTER -
    If you know a cup of butter weighs 8 ounces, you could do the math yourself:
    1 ounce = 28.34 grams, so one cup of butter weighs 227 grams.

    BUTTER:
    1/4 cup of butter = 57 g
    1/3 cup of butter = 76 g
    1/2 cup of butter = 113 g

    DRY GOODS:
    All-Purpose Flour and Confectioners' Sugar
    Cups - Grams - Ounces:
    1/8 cup or 2 Tablespoons = 16 g - .563 oz -
    1/4 cup - 32 g - 1.13 oz -
    1/3 cup - 43 g - 1.5 oz -
    1/2 cup - 64 g - 2.25 oz -
    2/3 cup - 85 g - 3 oz -
    3/4 cup - 96 g - 3.38 oz
    1 cup - 128 g - 4.5 oz

    BREAD FLOUR:
    Cups - Grams - Ounces
    1/4 cup - 34 g - 1.2 oz
    1/3 cup - 45 g - 1.6 oz -
    1/2 cup - 68 g - 2.4 oz
    1 cup - 136 g - 4.8 oz

    ROLLED OATS -
    Cups Grams Ounces:
    1/4 cup 21 g .75 oz -
    1/3 cup 28 g 1 oz -
    1/2 cup 43 g 1.5 oz -
    1 cup 85 g 3 oz

    WHITE SUGAR (Granulated):
    Cups - Grams - Ounces -
    2 Tbsp - 25 g - 89 oz
    1/4 cup - 50 g - 1.78 oz -
    1/3 cup - 67 g - 2.37 oz -
    1/2 cup - 100 g - 3.55 oz -
    2/3 cup - 134 g - 4.73 oz -
    3/4 cup - 150 g - 5.3 oz -
    1 cup - 201 g - 7.1 oz

    PACKED BROWN SUGAR:
    Cups - Grams - Ounces
    1/4 cup - 55 g - 1.9 oz -
    1/3 cup - 73 g - 2.58 oz -
    1/2 cup - 110 g - 3.88 oz -
    1 cup - 220 g - 7.75 oz

    HONEY, MOLASSES & SYRUP:
    Cups - Grams - Ounces -
    2 Tbsp - 43 g - 1.5 oz -
    1/4 cup - 85 g - 3 oz -
    1/3 cup - 113 g - 4 oz -
    1/2 cup - 170 g - 6 oz
    2/3 cup - 227 g - 8 oz -
    3/4 cup - 255 g - 9 oz -
    1 cup - 340 g - 12 oz
    Chef #1800903764
    Tue Dec 17, 2013 2:25 am
    Newbie "Fry Cook" Poster
    Thanks for sharing icon_smile.gif icon_biggrin.gif
    pinky kookie
    Tue Dec 17, 2013 12:58 pm
    Food.com Groupie

    Thanks for your response, Chef.
    I appreciate it. icon_biggrin.gif icon_wink.gif
    Go to page << Previous Page  1, 2, 3, 4, 5, 6, 7, 8 Stop sending e-mails when someone replies
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites