Ingredient Substitutions

MOST people DON'T have cravings for non-food substances.

There is a name for this craving it is called PICA. Some people have these cravings when they are deficient in some minerals. Having cravings for chalk can mean you are low in calcium. If you have cravings for non-food substances you should contact your docter. Be sure not to ingest things that can be harmfull for example paint with lead in it.

Some people have these cravings when they are pregnant also, and this is actually fairly common.

Yes , most important constituent of baking powder for plants is sodium bicarbonate which is used by plant for growth .

Food is made delicious mainly with the help through salt and fat. These two ingredients stimulate the tastebuds the most. The other ingredients that make food taste better are varieties of herbs and spices.

You can substitute them with jicima(arrowroot) or potatoes at the last minute.Lotus roots are also good You can substitute them with jicima(arrowroot) or potatoes at the last minute.Lotus roots are also good

Provolone or monterey jack (not pepper jack) cheese can be sufficient substitutes for mozzarella.

Not really. Bisquick has shortening and baking powder already in it.

Actually babies can drink evaporated milk. In the 60's it was frequently fed to infants as formula. They advertised as Dr. recommended. Some people mix infant vitamins in with the milk to add nutrients. Mix 1/2 evap. milk, 1/2 water.

I would golden syrup & a touch of ginger.

or treacle

You can sub any hazelnut liqueur for Frangelico. Frangelico is just the best know brand of hazelnut liqueur.

Sweeteners are products that act as substitute to sugar and can provide quick energy and a concentrated source of calories just like sugar.

There are many different varieties of Knorr Aromat seasoning (all purpose, for meat, grill seasoning, garden seasoning, etc.) and listing possible substitions for them all would not likely to be a question answered quickly. Perhaps if you could rephrase your question and specify which seasoning you are referring, then someone familiar with that particular product can make a recommendation for you.

Each bouillon cube will make one cup of broth. So to make one cup of broth, you'll only need one cube. If your recipe calls for more than one cup of broth, just add a cube for each cup it calls for. Make sure you avoid adding extra salt to the recipe until you've tasted it, as bouillon cubes are often on the salty side due to the concentration of the flavor.

Well, its cheap sherry that you would consider not quite good enough for drinking, or any sherry that has been open to the air for long enough to alter its flavour slightly (say a few weeks) but you don't want to just throw it away.

A basic substitution would be to use cream cheese instead. If you have a little time, a mixture of 1 tablespoon of cream mixed with every 8 ounces of softened cream cheese is better. If you don't have cream handy, you can use butter to blend with the cream cheese instead. Or use 1/4 cup of whipped cream.

This recipe is a family favorite of mine. It makes two loafs of pumpkin bread. 3 cups sugar 1/2 cup vegetable oil 1/2 cup applesauce 4 eggs 1 can (16 oz) pumpkin 3 1/2 cups all-purpose flour 1 teaspoon baking powder 2 teaspoons baking soda 2 teaspoons salt 1 teaspoon cinnamon 1 teaspoon allspice 2/3 cup water Put the sugar, oil, applesauce and eggs in the bowl. Attach bowl and flat beater. Turn mixer to speed 4 for 30 seconds. Stop and scrape bowl. Turn to speed 4 for 10 more seconds. Add the pumpkin, flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Turn to speed 2 for 30 seconds. Stop and scrape bowl. Add water. Turn to stir speed and mix 20 seconds, or until combined. Pour batter into two greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350F for 40 minutes. If needed, bake a little longer. Let cool on wire racks.

It depends on whether you want to make more servings, or less.

It's easier if you keep it simple and use common fractions; i.e. 1/4 or 1/2.

If your recipe yields 4 servings and you want only 2 servings, you would cut each ingredient in half. To get 8 servings, you would double each ingredient.

All sugars aren't the same. There's glucose, maltose, dextrose etc. All different molecular weights, sources and sweetness.

Honey is sugar (probabley fructose etc from plants, tho some apiarists feed the bees cane sugar solutions for qicker yields) with some water (to make it fluid). Sugar (e.g. cane sugar) is usually a solid. So the fluid might represent a non-honey component - so sugar wins.

In most recipes you can use an equivalent amount of dried fruit, like raisins, nuts or another flavor of chips like peanut butter, cinnamon or vanilla chips. Obviously this will not work in a recipe that calls for melting the chips to get a chocolate flavor in the recipe.

If the recipe calls for melting the chocolate chips- you can use 3 tablespoons unsweetened cocoa powder, 3 tablespoons sugar and 1 tablespoon butter or margarine for every 1 ounces of semi-sweet baking chocolate needed.

Some people just don't like the taste or the texture. Others may be alergic to milk. Some people are "lactose intolerant" which means the natural sugars in the milk cause them problems with indigestion.

Yes

YES but cut the amount in half. If your recipe calls for one teaspoon of crushed red pepper you can do a 1/2 teaspoon of cayenne instead

You might be able to use shortening and melt it down ...you may want to not cook it as long though it hardens faster if you cook it the same time.

nutmeg or allspice

for what?

To make a cup of tea you can use regular or dry it doesnt matter

An artificial flavoring that causes lung disease.