Depends on the recipe.
If this is a baking recipe then probably not.
In a pinch you can usually use softened, (left at room temp for at least 3 hours) unsalted butter.NOT MARGARINE.
It depends on the recipe. Shortening becomes solid at room temperature while vegetable oil does not. So vegetable oil may be substituted for melted shortening only in recipes that do not depend on shortening becoming solid for texture when cooled.
Yes, in some cake recipes, canola oil can be substituted for shortening.
butter or PAM!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Vegetable oil and butter are two types of shortening. All fats and oils are shortening, and can be substituted for each other, but this will affect the flavour and texture of the food, as some shortenings have stronger and different flavours, and also have different melting points.
Butter!
Yes, butter can generally be substituted for shortening in a recipe, but keep in mind that it may affect the texture and flavor of the final product.
I'll assume you meant butter for one of your shortenings. In most recipes, any solid shortening can be substituted for any other solid. The end product will vary some and in some cases it has to be shortening or it has to be butter. You will just have to try it both ways and see how it turns out.
No, country crock has water in it, when vegetable shortening doesn't contain water, and the flavor would not be the same either.
Other oils such as vegetable oil, canola oil, or coconut oil can be substituted for olive oil in cooking.
Just melt your shortening until you have one cup. Let it cool before using. It's the same thing.
Yes, you can substitute coconut oil for shortening in this recipe.
Yes, you can substitute coconut oil for shortening in this recipe.