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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

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    Tasty Tidbits
    Wed Dec 26, 2007 5:38 am
    Forum Host
    I have gotten the refrigerated crescent rolls in ASDA under the name of Sarah Lee. While they are not exactly like the Pillsbury ones, they are not too bad. I often just use biscuit dough (like scone dough) instead. It works quite well in most cases. Also for the concentrated orange juice I have been able to boil regular orange juice until reduced and used that as a substitute for the frozen orange juice concentrate.
    Wed Dec 26, 2007 12:49 pm Groupie
    I will have to check out Asda...I saw another thread here after I posted that mentioned Aldi. In the past I have seen Sara Lee croissants in the sort of container I would expect from back home.

    My husband told me that pilsbury used to sell them over here before I moved to the UK (so over 11 years ago) but they didn't last that long.
    Sat Jul 12, 2008 9:07 am
    Regular "Line Cook" Poster
    Hi! I was wondering if anyone could suggest a sub for wishbone french dressing (orange one) as I would like to try the Big Mac sauce. The only french dressings I've seen are the white or oil ones. Thanks!
    Sun Jul 13, 2008 3:19 pm Groupie
    Hi, This is a bit of a long shot, but I've just discovered Marks & Spencer's 'Burger Mayonnaise' - it's in a squeeze plastic bottle (the kind with the opening at the bottom). It would be a good base to start with to make Big Mac sauce (it's actually quite delicious in its own right).
    Sun Jul 13, 2008 3:46 pm
    Regular "Line Cook" Poster
    Thanks! I'll check it out.
    Wed Jul 16, 2008 5:34 pm
    Regular "Line Cook" Poster
    Summerwine wrote:

    I cannot for the life of me find the hard form of cream cheese. There are loads of soft cream cheese in all sorts of flavours, but I have found that when using them my recipes don't turn out right, more than likely due to the hardening of it once it is refrigerated again. icon_rolleyes.gif

    Any suggestions on this one? icon_smile.gif

    Try Boursin cream cheese. It's in the cheese section in the fridges of any supermarket and comes in a little white box. It is a solid cream cheese which has no liquid and sounds like the one you describe. Hope this helps!
    ann teapot
    Fri Aug 08, 2008 10:40 am Groupie
    You need more of a cooking chese which you can get in certain parts of London, where people are actually making cheese cake, like NW London on Stamford Hill area. You can make a hard cream cheese by straining it yourself over muslin.
    Patchwork Dragon
    Fri Aug 08, 2008 12:43 pm
    Forum Host
    megsmaw wrote:
    Hi! I was wondering if anyone could suggest a sub for wishbone french dressing (orange one) as I would like to try the Big Mac sauce. The only french dressings I've seen are the white or oil ones. Thanks!

    Hi there megsmaw.....I've only just seen this post. There's a recipe for Big Mac Sauce here
    I was only looking at it myself yesterday. It's got some good reviews, but I haven't tried it myself.
    Tue Oct 07, 2008 1:35 pm
    Regular "Line Cook" Poster
    I visited the US this summer, had a great time and tried Cool Whip. I thought it tasted like Angel Delight (not to be confused with Instant Whip). Mix packet contents with 1/4 pint of milk and whizz till thick. Tastes just like it! Passed the tasted comparisson test with my kids too! You find it with the Instant Whip packets usually. icon_smile.gif
    Tue Nov 11, 2008 12:19 pm Groupie
    -Sylvie- wrote:
    Sarah Jane, I've seen those pickles you mention. I seem to remember thought that somebody said they looked the same but tasted different. Let me know if you try them what you think. icon_biggrin.gif

    Even in the US, there are different kinds of pickle relish. There's the typical sweet relish, but there's also India relish, which is not sweet at all. There's emerald relish, which is bright, bright green (probably from food coloring) and slightly spicy. There is hamburger relish, which is sweet relish with ketchup, and hot dog relish, which is sweet relish with yellow (ball park) mustard. (All of these are available nationally from the Heinz brand, as well as several smaller brand names.) There are also various specialty relishes which are frequently only available regionally.
    Chef #1086503
    Sat Dec 20, 2008 11:27 am
    Newbie "Fry Cook" Poster
    great post

    when you say instant vanilla/chocolate pudding use angel delight, do you mean things like Nori-nu mates vanilla pudding mix? or is this something different

    As this is the ingredient I need to make key lime pie and I dont know if you can get it in the uk?

    Any help would be really appreciated


    Patchwork Dragon
    Sat Dec 20, 2008 2:25 pm
    Forum Host
    Hi Chef

    I can't help with your question I'm afraid, but just wanted to let you know it's a bit quiet on here at the moment....I think there some sort of festivity coming up......but I'm sure someone will have an answer for you soon!
    Sat Dec 20, 2008 6:52 pm Groupie
    I have never actually made anything with Angel Delight so I don't know if it would work the same as pudding. It sort of tastes the same when you eat it but lacks a bit of something to be directly comparable. It might be richness maybe because I find Angel Delight to taste a bit artificially sweet in comparison to American pudding. They are similar in that they are both powdered things you add milk to and then they thicken up. It may be worth doing a test run and seeing if it works for you.

    I will say that in cake mixes that call for American vanilla pudding to be added I have done well with adding Bird's custard powder instead.
    Fri Mar 06, 2009 3:39 pm
    Regular "Line Cook" Poster
    I've seen a few american recipes needing ground breakfast sausage. Do you think scottish lorne sausage broken up would work the same? Thanks icon_smile.gif
    Fri Mar 06, 2009 4:14 pm Groupie
    Hi icon_smile.gif I'm originally from Ohio, but have been living in the UK now for 12 years. I've found that any type of breakfast sausage you fancy would be okay. I've used all sorts.

    I've never tasted scottish lorne sausage, but basically, if you take the casing off of any sausage you fancy and just use the meat it will suffice for any recipe calling for sausage meat (of course you have to consider the spices/herbs in the sausage and the spices/herbs in the recipe to make sure they wouldn't clash.

    Last edited by Summerwine on Fri Mar 06, 2009 4:23 pm, edited 1 time in total
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