Ingredient Substitutions

Cilantro has a very distinctive flavor, especially in Mexican cooking so there really is no substitute but you can use flat-leaf parsley if you want a milder flavored green leaf for garnishes and salads.

In a recipe you could get away with a muscat or late harvest riesling. As for the wine itself, there are some domestic alternatives, like Beringer's Nightingale.

You can use condensed milk in a fudge recipe. You will have to reduce the sugar in the recipe to account for the sugar in the condensed milk. Some fudge recipes call for condensed milk.

The size of the granules differ depending on what kind of sugar you are talking about. www.joyofbaking.com/sugar.html

Microwave corn tortillas with chicken stock to soften, then blend in food processor. (this is from the Americas Test Kitchen cookbook)

Yes you can. Dark chocolate and semi-sweet have essentially the same consistency, and therefore bake at about the same rate.

1/3 cup

It's brined anchovies

I think shortening would be good. Only if its for your lips.

Vanilla extract can be used in place of vanilla bean paste. The equivalent of 1 tablespoon of paste is 1 tbsp. extract.

vanilla and honey are with very similar properties. One Scientist from the famous Coimbatore Agricultural University in India , if you find a formula to mixing vanilla and honeyn that appropriately could be called "ambrosia" . Ambrosia is a word used to express the qualities of " Amruth" which is said to be the food of gods in India that keep them healthy for ages.

Many renowned people in India make testimonials confirming this. Then why seek a substitute ?. Just mix it together and enjoy the benefits, mainly improving immune system.


Begin using vanilla extract honey based which is available in India and experience a different healthy life. If you want more in this regard please email to >pottasfarm@yahoo.com<

Yes, evaporated milk is a good source of calcium.

Any vegetable that's good eaten raw. Most times vegetable platters include things like carrots, bell pepper, cauliflower, broccoli, celery, squash, cucumber, asparagras, olives, pickles, green onions, tomatoes, mushrooms, etc.

Thickened cream is just cream with more fuller taste and is actually worse of for you. You should stick with just cream or low fat cream something healthier..

The premises where sherry can be purchased depends on the state and sometimes on the local jurisdiction.

At the liquor store as far as I know, that's where I've always gotten it.

I think it would depend entirely upon the dish you were making. Personally, I'd probably steer clear of using powdered creamer altogether as it always seems to have a slightly chemical aftertaste & doesn't really ever have the proper consistency. However, the liquid creamers (esp. the "sweet cream" version) can sometimes do in a pinch. Just remember that on it's own, it does not whip. I did though, quite by accident, find a way to make almost an exact heavy cream replica for desserts that DOES whip. A recent recipe call for 1/2 cup heavy cream, 1 cup half & half. Out of cream, I checked my pantry and found a box of trusty ol' Dream Whip & grabbed my International Delight "Coldstone Creamery" sweet cream out of the fridge. I used 1/4 cup of each to start, added the sugar from the recipe then added little increments of Dream Whip powder until the consistency was just about dead-on!

Apart from the health aspect - not much different from cooking in oil, I find beef dripping/fat GREAT for frying potatoes. try fried bread in beef fat - great stuff !

you can substitute a few drops of parfait Amour (a lavender-flavored liqueur) for dried lavender

oh yes, definietly!

Yes, Extra virgin Olive oil is the best to use because it has the flavour you need to make a really good pesto, however you can use regular olive oil, vegetable oil, ground nut oil, sunflower seed oil etc, your pesto may not taste quite so good but it will still be pesto.

Yes. It may change the character of the finished dish slightly, but not enough to make a big difference.

It will stay in the cold part of your fridge for about a week.

I am about to find out!

Personally I've done it a few times. I've never tried it with a green plantain as they are starchy and more like a potato, but I've had great results with ripe plantains. My recipe calls for 3 medium cavendish bananas, but I usually use 1 decent sized plantain and 1 regular cavendish banana. You may want to lessen the sugar you add slightly though, as the plantains seem to be sweeter than a typical banana when ripe (of course this might just be my taste). Good luck