Ingredient Substitutions

It depends: if you use just a drop, lemon extract might give you a similar taste/smell. But you might be better off leaving the lemon out entirely--which you should definitely do if the lemon extract is artificial and not from real lemon.

Note that extract contains alcohol.

Yes - I've done it several times. Since I'm lazy, I just put the milk bottle in the microwave and nuked it until the milk hit about 170 degrees. If you're more patient than I, heat it to 145 degrees and keep it there for 30 minutes. Heating it in a pan will do the same thing, but you need to heat slowly and stir frequently so it doesn't scald. The higher temperature changes the flavor slightly, but not really in a bad way. I then let it cool and I can then leave it in the refrigerator for several more days.

No, vegetable shortening is made from hydrogenated oils that come from corn, rapeseed (canola oil), soybean, corn, sunflower, safflower, or peanuts. In the past, cooks used lard (animal) for the same purpose.

I buy about 10 vanilla beans (you can find them in a health food store or online), Jojoba oil and Sweet almond oil. I fill one jar (8 oz. jelly jars at Walmart) with Jojoba and Sweet almond oils 50/50 (equal amount of each) and put the vanilla beans (cut them in 3 parts) inside the jar. I place the jar in a double boiler and boil (low heat) for about 2-3 hours, add water into the boiler if necessary. Be sure no water gets into the jar. Take the jar off the boiler and let it cool down. Place the lid and let sit for a few weeks before use your vanilla essential oil.

You can substitute zucchini for eggplant in many recipes.

Crushed red pepper is not a substitute for cayenne.

The flour helps to soak up the liquid that you get when the apples start cooking; without the flour, you will end up with a soggy crust, and the bottom of your pie may be too wet to even allow you to slice and serve.

I think you can find wheatena in stores like Walmart and Wegmans.

It depends on what you are baking or cooking. Vegetable oil can substitute in some cases. Although it will change the characteristic of your end product because vegetable oil has less "shortening power" than vegetable shortening. Butter can substitute too but you would have to increase the volume and there is the risk of burning depending on what you are making. Lard can substitute too. Its really hard to give an answer that is good, safe without knowing what you are using the shortening for. If you are frying something it is another different matter too.

almond extract

Depending on what you a cooking, you can use coconut or butter flavoring, or any of the fruit flavorings (lemon, orange, cherry, etc.).

For 1 teaspoon baking soda you can substitute 1/4 teaspoon baking powder plus 1/2 cup sour milk or buttermilk to replace 1/2 cup of liquid called for in your recipe.

I have personally found that Colby works well as a substitute.

A good Port is excellent in place of Sherry. Alcohol will loose it's clout leaving the flavor behind and makes excellent gravies. You could even use a good red wine if you wanted too.

1/2 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lime juice

i think you can use lemonade or lemon juice... it's the citric acid that's important for the texture... I even mixed a blend of other juices once that must have had enough acidity not to ruin the recipe... I've heard apple juice doesn't work as a substitute though.

Hi! Arrowroot is just a thickener so cornflour is ok to use, but bear in mind that Arrowroot stays clear when used as a thikening agent, Cornflour will turn whatever you're cooking a light milky white colour, especially if you're working with a clear sauce/consomme etc.

pot, stove, drill, bucket, sap spigot

Definately not! Goldfish are omnivorous The commercial Goldfish foods available at pet shops are specifically developed to provide them with most of the nourishment they need. A weekly suplement of some kind of live food is also recommended for most fish Your local Pet shop may carry Grindle worms or Earth worms or something similar.

ur hand

I don't allow substitution in my game.

If you must, for 1 cup of half and half;

Melt 1 tablespoon of butter in a cup and fill up with plain milk.

DO not use if recipe calls for whipping the half and half.

Try arrowroot. Does not leave a starchy taste, and adds a nice shine.

i have no clue someone answer me The powered 18.5 oz. container has 90mg. of sodium per serving. The serving size is 1Tbls.

I'm assuming you mean whole grain wheat. Whole grain wheat includes the bran, the germ, as well as the "flour" part of the berry. It is much more nutritious.

Self-rising flour is make from white flour, which is wheat that has had the bran and germ removed. This pretty much leaves dead cellulose, which they then add some chemical vitamins to, and call it "enriched". Then they add some baking powder (often-times, with aluminum in it) and call it "self-rising" flour.

Better to add your own non-aluminum baking powder to your flour.

Use a sherry of the same sweetness as the Madeira in the recipe.

Use port or Marsala as a substitute for a sweet Madeira.

All of the above will be quite close to the original flavor.

If absolutely desperate you could try dry/sweet vermouth but the taste will be more than a little different.