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Jewish Recipes --> Recipes --> Recipe Substitutions

Substitutions that can turn a Milk or Meat Dish into a Parve
For the most part, your recipe will always turn out better if the correct ingredients are used.  Realistically, we all run out of something and don't have the time to run to the store to get it.  This list of substitutions will help ensure your recipe's success.

Ingredients

   
Allspice (1 tsp.) 1/2 tsp. cinnamon + 1/4 tsp. nutmeg + 1/4 tsp. ground clove
Baking Powder (1 tsp.)   1/4 tsp. baking soda + 1/2 tsp. cream of tartar
Baking Soda (1 tsp.) 2 tsp double-acting baking powder + replace acidic liquid ingredient in recipe with non-acidic liquid
Balsamic Vinegar   Equal amount of sherry or cidar vinegar
Bread Crumbs (1 cup) 3/4 cup cracker crumbs
brown sugar (1 cup)   1 Tbsp. light molasses + enough sugar to fill 1 dry measure cup or 1 cup raw sugar
Butter, salted (1 cup
or 2 sticks)
1 cup or 2 sticks unsalted butter + 1/4 tsp. salt or 1 cup margarine or 7/8 cup lard or vegetable shortening
Buttermilk (1 cup)   Place 1 Tbsp. white vinegar or lemon juice in a liquid measure. Fill to 1 cup with room temp whole or 2% milk and let stand for 5 minutes or 1 cup milk + 3/4 tsp. cream of tartar or 1 cup plain yogurt
Canola, Sunflower and Vegetable Oils Substitute one for one
Chocolate, Bittersweet or Semi-Sweet (1 oz.)   1/2 oz. Unsweetened chocolate + 1 Tbsp. granulated sugar
Cocoa Powder (3 Tbsp. Dutch-processed) 1 oz. Unsweetened chocolate + 1/8 tsp. baking soda + reduce fat in recipe by 1 Tbsp. or 3 Tbsp. natural cocoa powder + 1/8 tsp. baking soda
Corn Starch
(as a thickener)
  Equal amounts of Minute Tapioca for cornstarch, use slightly less for flour
Cream of Tartar (1/2 tsp.) 1/2 tsp. white vinegar or lemon juice
Egg (1 whole large egg)   3-1/2 Tbsp. thawed frozen egg or egg substitute or 2 egg whites
Garlic (1 fresh clove) 1 tsp. Garlic Salt or 1/8 tsp. Garlic Powder or 1/4 tsp. dried minced garlic
Gingerroot (1 Tbsp. minced)   1/8 tsp. ground ginger powder or 1 Tbsp. rinsed and chopped candied ginger
Half & Half (1 cup)
for cooking or baking
1-1/2 Tbsp. butter or margarine + enough milk to equal 1 cup
Heavy Cream (1 cup)
for cooking or baking
  3/4 cup milk + 1/3 cup butter or margarine
Herbs, Fresh (1 Tbsp.) 1 tsp. dried herbs
Honey (1 cup)
for cooking or baking
  1 1/4 cups granulated sugar + 1/4 cup of liquid appropriate for recipe
Italian Seasoning (1 tsp.) 1/2 tsp. dried basil + 1/4 tsp. dried oregano + 1/4 tsp. dried thyme
Molasses (1 cup)   1 cup honey or 1 cup dark corn syrup or 3/4 cup light or dark brown sugar dissolved in 1/4 cup liquid
Mushrooms, fresh
(1 cup sliced and cooked)
1 can (4 oz.) mushrooms, drained
Mustard, Prepared
(1 Tbsp.)
  1/2 tsp. dry mustard powder + 2 tsp. white vinegar
Onion (1 small minced) 1/2 tsp. onion powder
Poultry Seasoning (1 tsp.)   1/4 tsp. ground thyme + 3/4 tsp. ground sage
Pumpkin Pie Spice (1 tsp.) 1/2 tsp. ground cinnamon + 1/4 tsp. ground ginger + 1/8 tsp. allspice + 1/8 tsp. nutmeg
Sour Cream (1 cup)   1 cup plain yogurt or 1 Tbsp. lemon juice and enough evaporated milk to equal 1 cup
Tomato Juice (1 cup)
for cooking
1/2 cup tomato sauce + 1/2 cup water
Tomato Sauce (1 cup)
for cooking
  1/2 cup tomato paste + 1/2 cup water
Wine, Red (1 cup) 1 cup nonalcoholic wine, apple cider, beef broth or water
Wine, White (1 cup)   1 cup nonalcoholic wine, white grape juice, apple juice, chicken broth or water
Yogurt (1 cup) 1 cup buttermilk or 1 Tbsp. lemon juice and enough milk to equal 1 cup or 1 cup sour cream

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods