Ingredient Substitutions

Olives are pickled in a brine. The olives will have an aroma according to the particular ingredients in the brining agents used (type of salts and sugars, herbs, etc.)

Yes, they are nearly the same thing.. Broth is usually thought of as the stuff that comes in cans and is processed, while stock is usually thought of as a more natural and wholesome derivative of the ingredients that it contains. Personally, I have made a beef, chicken, and vegetable stocks and they surpassed by an incredible margin the taste and quality of a canned "broth". However, yes, the two can be interchanged.

No, the difference is that apple cider (hard) is alcoholic whereas cider vinegar is acidic. No, EWWW

In keeping with the Teriyaki/Asian theme, you could serve Green Beans (or Asparagus) sautéed in sesame oil (use oil sparingly, as it is very strong--I typically mix it with olive oil) topped with toasted sesame seeds, Wasabi Mashed Potatoes (if you like the heat), or you could stick with a standard fried rice, and even a vegetable medley, such as a California Blend (broccoli, cauliflower, carrots)...It really depends on how many side dishes you want, and what types of vegetables and starches you like.

No, it isn't.

Condensed milk is created when water (approximately 60%) is removed from cow's milk, and it typically has sugar added to it. Condensed milk usually contains at least 8% milk fat and 28% milk solids.

Cream, on the other hand, is created when the fatty part of milk is skimmed from the top of the milk before it is homogenized. There are different types of cream, including: half-and-half, light cream (or coffee cream), light whipping cream, and heavy cream (or heavy whipping cream). The exact amount of milk fat in any one of these creams varies by country. In general, half-and-half cream will contain 10.5-18% milk fat, light cream will contain 18-30% milk fat, light whipping cream will contain 30-36% milk fat, and heavy cream will contain at least 36% milk fat.

If you're preserving something, cider vinegar is probably a good substitution. Alternatively, red or white wine vinegar will still preserve but give slightly different results.

That depends on the recipe. If it is a baked product, a bread of some kind, the cracked wheat is a small part of the dry ingredients. You can get creative and still end up with an acceptable product. As long as you keep the amounts about equal allowing for different amounts of compaction. Whole wheat flour, crushed cereal, wheat germ or bran, finely ground nuts, corn meal. Experiment and maybe come up with something great.

If you are talking about pet odor (urine) it would be proxide and vinegar. I have a great recipe for this. Let me know and I will give it to you. It really does work, I've done it!

NO dont give cats milk at all or they will go crazy and scratch you up!!

Lemon, orange, grapefruit, satsuma or any other citrus fruit

yes it can but i wuld perfer to use sweet chocolate

the bean. It is inside of a little pod that looks like a green bean only they are brown. That is where they get the vanilla flavoring.

All-purpose flour is made from wheat. Arrowroot is a different plant. Arrowroot flour is a starch which is primarily used as a thickener. Unlike all-purpose (wheat) flour, arrowroot is gluten free. Arrowroot also thickens at a lower temperature than wheat flour or corn starch.

Xantham gum cannot be used as a substitute for gum Arabic. But gum arabic can be used as a substitute for xanthan gum. Xanthan gum may cause allergic reactions, especially those who have corn allergy in some people. For the case, you can substitute for xanthan gum (see the related link) in a specific amount. Gum arabic is one of the alternatives. It a natural food stabilizer, which is derived from the sap of various species of acacia tree. The low viscosity, high emulsification and adhesion properties make gum arabic an excellent ingredient in foods.

It Depends on the Variety of the Fruit , but they're both in the Citrus family and they have common vitamins .

A teaspoon is thought to be the equivalent of 1 clove of garlic. With that in mind, 4 teaspoons would be equal 4 cloves of garlic. That said, garlic cloves most certainly vary in size so be mindful of this when making your conversion, and note that this ratio is not an exact science!

Nutmeg or mace are similar, Ginger too...or pumpkin pie spice. Depends if you are allergic and what are you cooking. Cinnamon buns won't taste the same at all, but spice cake or Moroccan style chicken will be great with a substitute.

Cinnamon for diabetes is believed to control glucose level by nourishing digestive system and effectively support glucose metabolism.

Cardamom tastes a lot like cinnamon but it's more expensive.

- More nutritious

- Fewer additives

- Reduction of health risks

- Seasonal

Fresh whole foods are unprocessed or minimally processed. Fresh whole foods have better diversity, taste, nutritional value, and quality than heavily processed foods that are full of preservatives, additives and chemicals that are health depleting. Fresh foods can be found in your local area and can be bought in season and at the peak of ripeness and flavor.

ground seeds - for the health properties and flavour. or rough ground flour (whole wheat or corn meal may be best) for the thickening properties. so it depends on the recipe. a soup thickener would be fine with some form of flour, but for baking, an all-purpose or self raising flour would add its own cooking chemistry.

butter or PAM!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

I would try a mixture of not-soft fruits and treat them as though they were cranberries - with a short sugar boil. Apples, oranges, or blueberries would be a selection.

You may want to add a dash of cinnamon, & nutmeg.

Good luck!

12/27/2010-------- I experimented and made a mix that was fab! I don't do percise measurements when cooking, so you'll have to experiment with quantities. Chop about 3/4 to 1 cup of dried sour cherries and peel and chop an apple into small cubes (use a gala or some sweeter apple that has a more firm texture).

Place on medium flame in a small sauce pan with maybe a 1/4 cup of water (maybe a little less or more, you'll have to judge) and 2 tsps or sugar. When sugar has melted and fruit mixture has started to boil, taste to see if the sugar level is good for you. Mixture will taste sweeter when hot so if you think it is too sweet, it will mellow when cooled. When fruit is soft and most of the liquid has evaporated, turn off the flame. Place in a bowl and put in refrigerator to cool.

From there you can possibly add orange rind to the mixture to vary the taste. Would love to know what people think! This is a very good sub for people who can't have cranberries because they are on the anticoagulant coumadin.

Flax seeds

Yes, you could, but it would give it a definitely different taste. Actually, you can substitute unsweetened applesauce for oil amounts in most recipes except cookies, pie crusts or any type of pastry dough.

It is unrefined or raw sugar, obtained from the juice of the sugar cane by evaporating and draining off the molasses. Muscovado sugar contains impurities which render it dark colored and moist.