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You can use equal parts dry sherry/pale sherry wine; not the cooking wine... the drinking wine. :)
Cooking sherry is low-quality sherry with salt added. There is no reason to buy cooking sherry. Purchase any inexpensive sherry and this will give you better control over the sodium content of your food. For a non alcoholic substitute try a mixture of vinegar, sugar and a dash of lemon juice OR a mixture of apple, cranberry and grape juice. Orange or pineapple juice can also be used.
Yes it is similar, and should produce a nice result. It's not the same though... You could also try white wine.A lot would also depend on the meat you are using. You could use Calvados for pork, or brandy for beef. I do not believe Vermouth , which is matured through herbs is in any way the same as sherry, you would definitely be better off with white wine.
Marsala is very easy to get in Malaysia at any Indian cafe/cornershop. There are many such cafes throughout Malaysia.
You can substitue any kind of sherry for madeira (both are fortified wines). I personally like Golden Cream.
I don't think so. Merlot is a good dinner or cheese party wine. Sherry is served in smaller quantities and is generally much stronger than Merlot. - And there is NO substitute for a good sherry.
Generally, all-purpose flour is good. You can also use whole wheat -or multigrain flour if you wish.
I believe you use the apple sauce to replace the oil... healthier recipe and it doesnt taste any different... makes a very moist cake too!
Diabetic cake recipes are fairly easy to create. You can usually look at any cake recipe and substitute the sugary ingredients with something like an artificial sweetener such as Splenda or other no sugar added products.
It depends on what you're cooking. But if the main component of the dish is pinapple, then there is no substitute. You can't really replace anything for pineapple because it has a one of a kind texture.
Definitely! Just substitute eggs with artificial ones and milk with soy or any other kind you like and its scrumptious!
If you're making the cake outside of Passover, then any margarine would work. If dairy isn't an issue then butter can be used. If it's during Passover, you could try oil but depending on type of cake, it might not work.