Ingredient Substitutions

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

You can use is to make vanilla pastry, vanilla sugar, vanilla ice-cream, practically anything! Just search on good food, or any other food websites, for recipes using vanilla pods and there you go!

No

You could use almond butter or peanut butter.

Just enough.

I would say yes. My cousins were heating some up and we were out of milk and they used the (last of) half and half. They gave me some and were making faces and smirking. I think they thought it would taste nasty, but it was quite good.

Try the buffalo or soft mozzarella cheeses in water in plastic tubs. They are sold in every market now and are delicious, the name on the tub should be "boccincini" you should be able to buy them in a whole bunch of sizes. .

yes

Maple syrup is a resource of any country blessed with an abundance of sugar maple trees. There is a great deal of maple syrup made in Canada, just as there is a great deal of it made in the United States, but maple syrup isn't especially thought of as one of Canada's "resources", no.

Rye flour has a very distinctive flavor and less gluten than wheat flour (all-purpose flour). So it is not advisable to substitute it for all-purpose.

Even when making good rye breads you do not use 100% rye flour.

Depends if you want to eat it or not. The cream thins out the chocolate and stops it from being overpoweringly sweet. Sweeten condensed milk would be ghastly

It really depends on what you are trying to cook. Some recipes use baking *powder*. My recommendation is that you search online for this recipe to see if there are some that use baking powder. Are you trying to limit your sodium intake?

No. Port is a 'fortified' wine, with much more alcohol and much stronger aromatic flavouring than either burgundy or any other conventional wine. Do not substitute either port or sherry for conventional wine in any recipe.

iits for like coffee i dont think it would taste the same but if its for making scrambled eggs i do that sometimes if we dont have any and it tastes ok so yeah

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Yes, you can use all purpose flour in place of almond flour. However, the resulting cookies would not be macaroons, but simple cookies without much flavor.