Ingredient Substitutions

You should use Swiss, Provolonge, American Cheese, Fetta .. there are many types of cheeses you could use

This depends on how you intend to use cheddar in your recipe

If its for a cheese sauce, I would probably use something like a gouda, which is used in the making of Swiss cheese fondue (which is essentially a type of cheese sauce). It does have a slightly more nuttier flavour, but is a milder cheese.

If used as a topping which is to be melted like on a pizza, then mozzerella would be a good substitue.

If for making a good old fashioned cheese on toast. I would actually combine mozzerella with some parmesean (mix them together in blender with a bit of cream to hold mixture). The mozzerella would give a nice stringy soft texture and the parmesean would add flavour to the mild taste of mozzerella.

Tapioca is the starch extracted from the cassava root. So, no it is not a plant part itself but it is extracted from roots

Cassava is another word for the tapioca plant. Generally, tapioca or cassava refers to the root of the plant. Hence, yes; tapioca is part of a plant.

An extract is a passage

If you are cooking with it, of course. If you are using it in alcoholic beverage it will be quite difficult. It will take a lot more rum than rum extract if you are cooking with it though because rum extract is very concentrated and non-alcoholic.

Not generally -- because there is unsweetened (baking chocolate). The best thing to substitute is cocoa powder and butter/oil/shortening. For each ounce of baking chocolate substitute 3 tablespoons of cocoa powder and 1 tablespoon of butter (or oil/shortening).

Naptha, from the paint dept of any hardware store. Lot more for the money and works fine. The Jon-e fluid and lighter fluid is naptha. I have been using it for years in Montana.

I'm a huge fan of replacing oil with applesauce. If the recipe calls for 1/2 c. of oil, I use 1/2 c. applesauce as a healthy alternative. You will not taste apple regardless of the cake's flavor. If you don't keep applesauce in your home you can also use sour cream, or plain yogurt in the same way.

Best of luck!

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Hmm!! leaving out the shortening will affect the texture of the cake, I will not say the above answer is wrong but try it on a small cake first.

Orange zest is orange peel. It's orange peel that has been grated very finely using a zester, or the fine grating side of a food grater. Just be sure to wash and dry the orange first, and be careful not to get any of the pith (the white part just under the orange skin) grated into the zest.

No you cannot.

To further clarify, butter contains more liquid than shortening. It also has a lower melting point, which will make baked goods (such as cookies) crispier and flatter. Shortening will allow the cookies to be fluffier and lighter. If you're looking for flavor, add butter flavoring in small amounts so as not to alter the liquid content in the recipe.

However, I just read this: "

The answer is a qualified "yes". We have substituted butter in many of our recipes and believe butter makes a tastier, healthier cookie. (Shortening and margarine are made with hydrogenated fat and most of us would like to reduce hydrogenated fat in our diets.)

Your cookies will turn out a little differently if you substitute butter for shortening. Shortening makes a cookie that is crisp on the edges and chewy in the middle. Butter makes a cookie crisper throughout. Because of the moisture in butter, cookies made with butter tend to spread more during baking.

If you need to, you can counteract some of the spread and crispness in the butter cookie with the addition of an extra egg. Whole eggs or egg yolks give cookies a cake-like texture. So try your favorite recipe with butter instead of shortening and bake a few of the cookies. If they turn out too crisp or too flat, add an egg and try again."

From The Prepared Pantry's Cooking tips at

http://www.preparedpantry.com/printable2.html

Most of milk is water it also has fat and protein in it among other things.

Evaporated cane juice is a loosely defined term which can include combinations of sugars including fructose, glucose and white sugar (sucrose). It is perceived to be less processed than white sugar, leading some to claim it is healthier

four eights

Almond extract is just a flavoring, you can substitute any other flavor for it. This of course changes what you are making. Vanilla would be a common substitute or Rum depending on what the recipe is.

Physically yes. There isn't very much of a chemical difference between the two (i.e. your dish won't explode if you substitute beef for chicken). However, your dish will taste very different, as beef broth is generally heavier and saltier tasting.

It does expire. But it does not spoil, it just weakens.

Coffee mate is a non dairy edible oil product. The main ingredients are Glucose syrup, Hydrogenated vegetable oil and a milk dirivative called sodium casenate. The product is fine for people who are lactose intolerant.

You can use Lime juice, and I think you can use Lemon extract im not sure.

Some of the oil can be replaced by applesauce, but not all of it.

Either one will work. Mix flour and water or soup stock in a cup, bring the soup to slow boil and stir the flour mixture in slowly until it is the desired consistency. Corn starch is probably better choice.

yes u can but it is hard i have done it a coupel of times my selve

Water has a pH balance of 7, which means it has a neutral pH. By adding lemon juice the water becomes more acidic and lowers the pH number... It's also the start of making some tasty lemonade.

I suppose it would depend on what you are baking. I have used coconut oil to replace butter in my gluten free pineapple up-side down cake. I have not yet tried to use it for other baking, but it works beautifully in the cake recipe.

If you do not have half and half you can substitute with one of two things. First you can use milk, though this will not be nearly as creamy and can effect both the taste and texture of what you are making. Alternatively, if you have heavy cream you can mix the cream with low-fat milk for homemade half and half.

Chocolate chips or shavings can be melted to be used for chocolate mousse, and can also be added to the chocolate mousse when it's done to add structure to it.

Do not add the chocolate chips or shavings in when the mousse is still very hot, or it will melt and then you will lose that extra texture.

Marjoram is a decent substitute, but nothing quite has that licorice flavor. You can also use a little anise depending on the application to achieve a similar flavor.
You can use anise seed or fennel leaves.
Basil. You can also use thyme or oregano