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    You are in: Home / Community Forums / Great Britain and Ireland / UK - US/Canada and other Substitutions and Make Do's
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    UK - US/Canada and other Substitutions and Make Do's

    Go to page 1, 2, 3, 4, 5, 6, 7  Next Page >>
    Mon Jul 30, 2007 1:52 pm Groupie
    I'm sure we've all come across this, we see a foreign receipe we like, but we can't get the exact ingredients here in the UK. Or are you a Brit living abroad and miss some British ingredients to recreate some of your favourite recipes to remind you of home?

    In this thread were trying to compile a list of all the suggestions members have made for substitutions and make-dos!

    If you think of something that's missing or are looking for a suggestion, please post and we'll update the list or/and try and answer your query!


    Last edited by -Sylvie- on Tue Jul 31, 2007 4:54 am, edited 2 times in total
    Mon Jul 30, 2007 1:52 pm Groupie
    Substitutions for Foreign Ingredients in Great Britain and Ireland

    Saltines, sub Doria Doriano Cracker or Jacobís Italian Cracker (plain variety)

    Refridgerated Crescent Dough, sub Sarah Leeís Refridgerated Croissants (Sainsburyís) or Lidlís or Aldiís Refridgerated Croissants

    Pimento, use Roasted Red Peppers in Oil (better than in brine)

    Sweet Pickle Relish, there is no real equivalent but you could chop sweet pickles very finely and sub them. Bicks Onion Relish works in things like potato and tuna salad.

    Swiss Cheese, is the same as Emmenthal cheese

    Tomato sauce, sub Passata

    Pancake syrup, closest to this is Maple Flavoured Golden Syrup

    Crisco, sub White Flora or Trex Vegetable Fat

    Graham Crackers, use Plain Digestive Biscuits instead

    Corn syrup, Golden Syrup can be used as a substitute

    Canadian Cheese Curds, try using raclette cheese.

    Cool Whip in most recipes normal whipped cream works fine.

    Instant Vanilla/Chocolate Pudding, you can use Angel Delight in the required flavour.

    Last edited by -Sylvie- on Sun Oct 21, 2007 12:02 pm, edited 8 times in total
    Mon Jul 30, 2007 1:53 pm Groupie
    Substitutions for British ingredients abroad

    Golden Icing Sugar you can use ordinary icing sugar in place of it, the colour and flavour will be slightly different, although not radically so.

    Last edited by -Sylvie- on Wed Aug 29, 2007 11:30 am, edited 1 time in total
    Tasty Tidbits
    Tue Jul 31, 2007 1:58 am
    Forum Host
    Great thread Sylvie. I will give a think on it to see if I can come up with some more for both lists!
    Tue Jul 31, 2007 2:53 am Groupie
    What can we use in place of Graham Crackers?
    Tasty Tidbits
    Tue Jul 31, 2007 3:04 am
    Forum Host
    HappyBunny wrote:
    What can we use in place of Graham Crackers?

    Plain digestive biscuits, if you are using them crushed or as crumbs.
    Tue Jul 31, 2007 3:28 am Groupie
    MarieAlice wrote:
    HappyBunny wrote:
    What can we use in place of Graham Crackers?

    Plain digestive biscuits, if you are using them crushed or as crumbs.

    Great! Didn't realise they were close to digestives. Thanks MarieAlice icon_smile.gif
    Tue Jul 31, 2007 4:15 am Groupie
    Me again! What about corn syrup? I've seen recipes with light and dark corn syrup listed and I avoid them because I have no idea what I could use instead. Golden syrup? Honey?
    Tue Jul 31, 2007 4:52 am Groupie
    Happy Bunny, I don't think there is a direct equivalent here. As far as I know you can use Golden Syrup, but the taste will be different. I'm sure somebody else will know.

    If I remember it right you can get Corn Syrup in Selfridges Food Hall though. icon_biggrin.gif
    Pickle, UK
    Tue Jul 31, 2007 4:50 pm
    Newbie "Fry Cook" Poster
    Dark and Light Karo corn syrup can be found in House of Fraser foodhall aswell or ordered from the net from a USA food website, there are quite a few.

    I have substituted golden syrup in some recipes and it works well.
    Tasty Tidbits
    Wed Aug 01, 2007 10:35 am
    Forum Host
    I have always used golden syrup the same as I would use corn syrup. I have found it to be perfectly acceptable with no real difference iin flavour, not that it would be really noticeable at any rate.

    You can buy Karo Corn Syrup at
    both the light and dark syrups.
    Mon Aug 13, 2007 8:28 am Groupie
    Hi Marie Alice,

    First of all, HAPPY BIRTHDAY! Hope you're enjoying your fish & chips!!

    And I need your opinion, as you're an East-Coast Canadian replanted in England: I just cleaned out my deep-fryer, put new oil, and am on a homemade chips kick. I've got some left over tasty brown gravy from roast last night, and would love to make poutine. Can you suggest the closest thing to the cheese curds they use in Canada? Mozzarella would soften nicely but won't have enough cheesy taste (I find it totally tasteless). What would you use?

    Tasty Tidbits
    Mon Aug 13, 2007 1:05 pm
    Forum Host
    Hmm....let's see. I have not made poutine over here. But you are right, the cheese curds do have a much stronger flavour than Mozzarella. I wonder how gouda would work? It would melt nicely and have a much stronger flavour. OOOOORRRR how about some raclette cheese????? I bet that would be fab! I have some in the freezer! I am going to try that out myself this weekend and see how it is! I know it's great on boiled potatoes!
    Tue Aug 14, 2007 4:07 am Groupie
    Oh man, raclette cheese, WHAT a great idea! I found some havarti at Sainsburys last night--I'd never seen it here before--but that lovely raclette cheese you can get at Waitrose is a definite. I have a picture of poutine on my fridge just to stand in front of and long for.
    Do you know Montreal at all (I was born there)? I'm thinking of a smoked meat sandwich at Schwartz's, then a drive into the real un-touristy neighborhood out of town for a poutine and a Coke. Yumm!
    Tasty Tidbits
    Tue Aug 14, 2007 9:11 am
    Forum Host
    Sorry Philly, I only know Montreal well enough to drive through on the Trans Canada, lol. I do know Montreal Smoked Meat though and that is to die for!
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