Ingredient Substitutions

One small onion is a bit bigger than the size of a golf ball, while medium onions are about the size of an apple, perhaps a bit smaller. A golf ball has a diameter of 42.67mm, so let's say a small onion is 45mm. A medium one would be about 70.

70 / 45 = 1.55

One medium onion equals approximately 1.5 small onions.

Frangelico is the substitute I use, though it be hazelnut. I know in The Encyclopedia of Cajun & Creole Cuisine by Chef John D. Folse, CEC, AAC there are a couple of recipes that say either is fine.

Wheat bran is slightly lighter in weight, but it shouldn't make that much difference. It probably has a little more of a flavor, but is probably not a big enough factor in any recipe to matter.

You will easily get 1 teaspoon (and more) of lemon juice out of one lemon. TIP: To get more juice from any citrus fruit, heat it slightly (microwave will do).

Margarine is shortening and can be used in place of butter or other shortenings in baking, though the flavour won't be the same. In many recipes some feel the best results in texture and flavour are obtained by using butter or half-and-half butter and lard.

A sherry could be used, although sherries are usually drier than ports, but equal in alcohol content, so you might want to add a bit of sugar to make up the difference. Otherwise you could use any heavy-bodied wine, but might need to add a bit of cognac or brandy (both are distilled wines) to boost the alcohol content, since both sherry and port are fortified (high in alcohol).

About 10 I reckon

It's spelt 'Madeira', and it's a fortified wine akin to port. It comes from the Portuguese island of Madeira, which is in the Atlantic Ocean.

Due to its special maturation process, which exposes the wine to high temperatures for a long period of time, it is very long lasting. Bottles up to 150 years old are available at auction (for a very high price).

Rather like sherry, the dryer varieties are often served as an aperitif; the sweeter versions normally serve as dessert wines.

It has a strong affinity for fruit, and is often used in fruit desserts.

No, it will not give the same flavour. Coconut water is a thin, watery liquid that tastes sugary but not incredibly coconutty. Coconut milk has the pulp added and is a thick, white, creamy liquid with a strong coconut flavour.

I've always had good luck with a combination of low-salt beef broth mixed with tomato paste. For example, to replace 2 cups of wine, bring 2 1/3 cups of broth and 2 tablespoons tomato paste to a boil in a saucepan. Boil gently until the mix is reduced by one-third, about 10 minutes. Don't let it burn. For a little acidity, you can add a splash of red wine vinegar if you want, but I don't. Use liquid as you are instructed for wine. Good luck! Gina

Milk is not as concentrated as sweetened condensed milk. It has more water, and a lot less sugar.

To change the proportions to match sweetened condensed milk you will need to add milk powder and sugar to the milk, or you could just use water, milk powder and sugar in the following proportions:

1/2 cup water

1 cup milk powder

3/4 cup sugar

This is approximately equivalent to a 425g/15 oz can of sweetened condensed milk.

"It is a all-purpose flour. It has salt and baking powder already added." It has the same function as regular flour (eg consistency and texture) but contains properties that help the product rise more than plain flour products.

Most chocolate pudding recipes I find are egg free.

However a chocolate pudding that uses eggs yolks is essentially a chocolate custard. If you used whole eggs in a custard it would not set the same as when made the usual way with just yolks. Some custards do have beaten egg white added separately after they set.

Note: there is a British recipe for steamed "chocolate pudding" that uses whole eggs, but its texture is more like a cake than pudding.

You should get close to 2 ounces of juice in one lemon. The exact amount will depend upon the size of the lemon.

An extra large egg has about 4 tablespoons of liquid and a large egg is about 3 1/2 tablespoons of liquid (http://bakingbites.com/2008/09/large-eggs-vs-extra-large-eggs-in-baking/) so 7 extra large eggs is the same as 8 large eggs.

It depends on what kind of recipe you are using. Never substitute cream for milk when baking because cream has a much higher fat content than milk, and it will throw the balance of fats, sugars, protein, etc. off and possibly harm your results. In general, if you want to substitute cream for milk in a cooking recipe, that should be fine, you may even like it better, in sauces, for example, you will get a smoother mouth feel and better taste (fat tastes good). I especially like using cream instead of butter in mashed potatoes, it takes them from great to extraordinary.

it taste bad to me but if you like its cool =z)

To replace one cup of margarine one may use 1 cup shortening plus 1/2 teaspoon salt OR 1 cup butter OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt.

not really German cake is suposed to be sour in a way so no no no no no no no no no no no no

maple syrup because it is made with maple sap wich some water was remove via heat

Vanilla extract is liquid, so use measuring spoons to measure it, or for large quantities use a measuring cup for liquids. Vanilla powder can be measured with measuring spoons or a measuring cup for solids. Whole bean vanilla doesn't usually need a measuring device, since the recipe will say something like "seeds of 1 whole vanilla bean."

I have used olive oil to get rid of head lice. Instead of using the typical pesticides, I slathered on some olive oil and let it sit for 20-30 minutes. Then using a fine tooth comb to get rid of the lice and nits. Shampoo the oil out of the hair. It may take a couple of latherings. Hair will be super soft. Repeat the process in a couple of weeks just to make sure the critters are not returning. The oil smothers the lice and makes the nits easy to remove.