34 cheese make substitute Recipes

garlic cloves, unsalted butter, softened, cream cheese, softened, salt, chopped fresh basil, marjoram, fresh or dried, chopped fresh chives, thyme, fresh or dried, fresh ground black pepper, dill weed

baking potatoes, butter, melted, skim milk (approximate) or 1 cup milk or 1 cup half-and-half, fat free cream cheese or 3 oz cream cheese, salt or 2 tsp substitute, ground black pepper, shredded sharp cheddar cheese (1 cup) or 4 oz extra-sharp cheddar cheese

ciabatta bread, cut into 1-inch cubes, turkey breakfast sausage, chopped green onions, fat-free milk, reduced-fat shredded sharp cheddar cheese, eggs, carton egg substitute, chopped fresh parsley

eggs (or equivalent egg substitute), low-fat milk, turkey bacon, shredded cheddar cheese, low-carb whole wheat tortillas (8-inch), salt and pepper

muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.

ricotta cheese , not skim, mozzarella cheese , not skim, shredded and divided, egg beaters egg substitute, parmesan cheese, frozen spinach, thawed and wrung dry (or 1/4 cup parsley, flat leaf, chopped), cracked black pepper, lasagna noodles (i use the trader joe no boil brand and they are perfect for an 8-inch brownie pan), spaghetti sauce (or your favorite sauce) or 28 oz alfredo sauce (or your favorite sauce), chiffonade basil (to garnish )

jiffy cornbread mix, egg beaters egg substitute or 1/4 cup egg substitute, skim milk, fat free ranch dressing (or make your own 1 package. dry ranch salad dressing mix, 8 oz fat-free sour cream, and 1 cup low-fa), canned pinto beans, drained and rinsed, cranberry beans or 16 oz october beans, shredded low-fat sharp cheddar cheese, ripe summer tomatoes, diced and drained or 1 pint sweet grape tomatoes, cut in half, green bell pepper, diced, red bell pepper, diced, spring onions, thinly sliced (optional), chopped green chilies, drained, canned corn, drained, coarsely chopped romaine lettuce, frozen green pea, thawed, hormel real bacon bits (i use hormel or oscar mayer) (optional), cooked elbow macaroni (optional), black-eyed peas, rinsed and drained (optional), broccoli florets , cut into bite-size buds (optional), diced celery (optional), sliced water chestnuts, cut in quarters (optional), kidney beans, rinsed and drained (optional), canned great northern beans, rinsed and drained (optional), canned black beans, rinsed and drained (optional)

cottage cheese, wheat flour or 3/4 cup all-purpose flour, wheat germ (optional), eggs, splenda sugar substitute, vegetable oil or 1/4 cup fat , substitute of choice, salt, sourdough bread (you ll need 4 slices to make 4 servings) or 1 loaf french bread, cut on the diagonal into 1 slices (you ll need 4 slices to make 4 servings), egg, milk, vanilla, cinnamon, grapes (to make facial features on bunny) or strawberries (to make facial features on bunny) or blueberries (to make facial features on bunny) or banana (to make facial features on bunny), various ), sugar, colored sugar sprinkle

thawed boneless chicken breasts (the skin may be on or off depending on eater s preference), salt or 1 tsp substitute, dehydrated dried rosemary (basil and oregano make fine substitutes for rosemary), garlic powder, black pepper, monterey jack pepper cheese, tomatoes (thin slices)

oat flour, gluten flour, almond flour, dutch-processed cocoa powder, baking powder, splenda sugar substitute, diabetisweet artificial sweetener, salt, egg whites (at room temperature ), cream of tartar, cold water, white vinegar, egg yolks, oil, vanilla extract, liquid sweetener, cream cheese, at room temperature, unsalted butter, softened, white vanilla (to keep frosting pure white) or 1/2 tsp regular vanilla, for a cream color, splenda sugar substitute, heavy whipping cream

water, unsalted butter, salt, flour, egg (i used 4 large s and 1 white to make 1 cup), spice mix, halloumi cheese, grated (can substitute swiss or gouda or any of a similar type of cheese), egg yolk , if desired to brush on the shells

butter, softened (no substitutes), grated old cheddar cheese, egg yolk, coarse black pepper (can use more or less ), garlic powder (optional), flour, mustard powder, salt (can use slightly less if desired), kosher salt (optional)

butter, onion, sliced (about 1/4 cup), broccoli cheese soup (condensed , regular or 98% fat free), milk, ground black pepper, potatoes, cooked and sliced 1/4-inch thick (to make it quick and easy, you can substitute two 16-oz cans whole white potatoes, rinsed, drained a), chopped fresh parsley (to garnish )

frozen cooked crawfish, thawed (the crawfish can be substituted with 1 lb of shrimp, just make sure it is fully cooked), cream of mushroom soup (any cream soup will work, i prefer campbell s cream of mushroom.), green onion (chopped ), butter or 1/2 cup margarine, kraft garlic cheese rolls (looks like a sausage link, sometimes hard to find, can use garlic powder and velveeta or similar), salt, angel hair pasta or 1 (1 lb) package other pastas, milk (optional)

pie crust, tofutte better than cream cheese, s sugar, eggs, lemon juice, vanilla sugar, squeeze btl. chocolate syrup, substitute with strawberry syrup ,kaluha,hazelnut liqeour etc., at the same time you can leave out the flavoring all together and make a topping such as a fruit pie filling or custard with cookie crumbs sprinkled on top.

whipping cream (not ultra pasteurized), white wine vinegar or 1 tbsp lemon juice

packaged coleslaw mix , use entire package, real mayonnaise , do not substitute, can use light, whole milk, blue cheese (optional)

fat free cream cheese, softened, splenda sugar substitute (pulse in the food processer to make splenda powdered sugar fine), scoop vanilla protein powder, extract (used pineapple, orange, and strawberry), fat free cool whip