Ingredient Substitutions

True!

Besan flour, also known as gram or chick pea flour, can be substituted for all purpose flour. Besan has a stronger taste, and is slightly heavier.

1 Oz Cinnamon 1 Lb Muffin

Unfortunately yes

It's made from seaweed.

No its not made from Seaweed or Pork

Xanthan gum is a thickening agent used in pastry fillings, pie crusts and other baked goods and sauces. It is created through the introduction of bacteria during the fermentation of corn sugar.

Agar agar is a seaweed gathered from the East Indian shore and produced chiefly in China. The plant contains glose, which is a powerful thickening agent on par with xanthan gum and other commercial thickeners. It is seen most often in Eastern countries as a thickener in jellies and soups. Agar agar makes an ideal vegan or vegetarian alternative thickening agent as it contains no animal byproducts.

Read more: Substitutes for Xanthan Gum | eHow.com http://www.ehow.com/list_6899807_substitutes-xanthan-gum.html#ixzz28H3ai9C8

It depends on the recipe, but typically no. Cherries Jubilee for instance requires brandy. Brandy cakes and hard sauces can use bourbon but the taste will change. Flavored brandies can't typically be substituted, and specific recipes flavored with brandy won't taste the same flavored with bourbon.

0.31 cup

1 cup = 48 teaspoons

1 teaspoon = 0.02 cup

use butter flavored Crisco

I've eaten a few flowers from chinese cabbage without problems. I'm eating a salad right now with a handful of flowers. If I remember I will update tomorrow if anything bad happens :)

Usually about a teaspoon.

I cannot give you a substitute for that, but I say find another chocolate mint mousse recipe that does not have chocolate extract. I think a regular chocolate mousse recipes & with the addition of mint extract would do the trick. Try all recipes dot com for a basic chocolate mousse recipe.

Not usually. If a recipe calls for heavy cream, it's usually because of the higher fat content, and powdered milk is low fat and/or fat free. But depending on what you are cooking, you may be able to use the powdered milk by adding butter in with it. But the results still won't be the same.

Actually yoo-hoo is composed of very little milk and is really full of other ingredients so if you just have regular milk and chocalte mix of some sort then no.

When you say plain flour, I think you mean all-purpose flour. The only thing in all-purpose flour is ground wheat. Self-rising flour has salt and baking powder in it. Most recipes call for using all-purpose flour.

this isn't a true fix for chili with too much fire-power, but when i find I've overdone the spice, I do one of two things:

first, if you have the time, you can simply dilute the chili. in a separate pot, make a one-third version of the chili you just made, but without any peppers. you can also omit the meat to save time (if you're like me you've used up all the meat you have on hand in the first batch anyhow), but if your recipe calls for thickener (flour, corn starch, etc) in your chili, you should make sure to have the same proportion in the second pot, or you'll end up with a watery result. If you're omitting the meat, you also may need to add some oil (vegetable, corn, or extra LIGHT olive oil - virgin has too much taste) to make up for the fat that would have been rendered out of the meat. you don't really have to worry about slow cooking the second pot, since this shouldn't affect the taste of the final product too much. once you've got the second pot up to temperature, add it to the first and you'll have decreased the spice somewhat. This isn't a perfect solution, and it certainly takes more time and energy, but at least you won't send anyone to the hospital.

second, you can add sour cream (full fat - don't go with the reduced fat stuff) to the chili. high fat dairy products help absorb and neutralize capsaicin (the spicy chemical in chili peppers). Note, though, that you can't really add milk for the same effect, as the acid in the chili will cause most kinds of milk to curdle. The general rule is that, the higher the fat content of milk, the less likely it is that they will curdle when put in an acidic sauce, so you could use heavy cream or light cream that has been boiled to concentrate it. While adding these will not drastically change the taste of the chili (aside from the spice level), it obviously will change the color and the texture of the chili. I happen to like my chili kind of creamy, but if you or your guests don't, you may want to avoid this solution.

Hope some of these help. And I'd be interested to see whether anyone else has come up with something more effective.

AND MAKE A WARNING SIGN FOR YOUR GUESTS.

Smuckers offers a Mango Jam that works well as a substitute.

Try melted butter. Or to reduce fat, some recipes for baked goods will work well using applesauce as a substitute for the oils.

Marinara sauce can be substituted for enchilada sauce. It may need more zest and spice to make it taste similar, however.

Yes but add just a bit of salt with it~!

It should say gluten-free on the product somewhere. If not try going to their corporate website or call them.

Rub a Unicorns Horn for a while and it should come out of the top in a nice, strong steady stream.

Yes, you can. Using water also works.

Instead of a few drops of tabasco sauce, substitute 1/8 tsp cayenne pepper.

to one cup of milk, add:

Add 1 tsp. plain vinegar or lemon juice and stir.

then let it sit for about 10 to 15 minutes and you're done!

Probably you can since both are derived in one way or another from white grapes.

All vinegars are weak solutions of acetic acid in water, and are produced through fermentation of sugar-containing substances of one sort or another. Balsamic vinegar is an Italian concoction made from the must of the white grape; sherry vinegar is fermented from sherry (of course) which is a fortified white wine of Spain.

You could also use plain white vinegar and add a bit of sherry or white wine. Each will impart a slightly different flavor.