1013 substitution using Recipes

olive oil (or use 1/2 cup each vegetable oil and oilive oil), cider vinegar, water, fresh minced garlic (or 1 tsp garlic powder), dried oregano, dijon mustard (or 1 tsp mustard powder), seasoning salt, lemon pepper (or use 1 tsp freshly ground black pepper), honey (do not substitute sugar for the !) or 1 -2 tsp pure maple syrup (do not substitute sugar for the !)

hard-boiled egg whites (hard boil 6 eggs, reserve yolks for another use), egg beaters egg substitute (i used the latter) or 4 oz pasteurized liquid egg-whites (i used the latter), mrs. dash tomato basil garlic seasoning, onion powder, low-fat mayonnaise (more if you like a thinner mixture), mild curry paste, lemon juice, paprika, to garnish, chopped cilantro, to garnish

orange pekoe tea bags (i use tetley tea bags), water, heavy cream (or half-and half), white sugar (to taste), cardamom pods, crushed slightly, olive oil (a good quality please!), halloumi cheese (haloom, arabic, hellim -turkish), all-purpose flour (to be gluten free i use white rice flour or a mix with tapioca starch in 1/2 the amount), lemon, cut in half, pita bread (1 bag, do not use if gluten free), rice crackers (optional, for the gluten free), butter, sliced, cream cheese (not sliced!!! called puck, buck in arabic, danish , no substitute) or yogurt cheese balls in oil or goat feta cheese, sliced, assorted gourmet olive, hummus (homemade or store bought , ours tends to be the later), assortment fresh fruit, cut up into chunks (lovely sprinkled with orange blossom water & sugar if needed)

sausage (i use smoked ), corn, stewed tomatoes (i use delmonte with mexican seasonings), minute rice, chicken broth, water, chicken bouillon (you can substitute water/bouillon with another can of chicken broth, bouillon gives a better flavor.)

chicken or 3 -4 lbs beef, pieces, garlic cloves, finely chopped (garlic powder does not work for this recipe because it burns and turns bitter), salt (more or less to taste as ingredients like worcestershire sauce, and maggi cube contain salt.), oil, brown sugar, grain rice (not instant ), cooked pigeon peas, sweet pepper, water , and, maggi chicken cubes or 1 chicken stock or 1 beef stock, hot pepper sauce (do not use tabasco sauce. any hot or mild caribbean pepper sauce is fine., optional) (optional) or 1/2 chopped seeded scotch bonnet pepper (do not use tabasco sauce. any hot or mild caribbean pepper sauce is fine.) (optional), golden ray cooking margarine (optional), coconut milk (optional) or 1 cup water, angostura bitters, worcestershire sauce, fresh chives, fresh spanish thyme, fresh french thyme, fresh culantro (substitute 2 bunches cilantro), pimento pepper (seeded ), stalks west indian celery & leaves (local celery is different from american variety)

problems, dry cookie dough, solution, measure accurately. you don tsp want too much flour or too little liquid or shortening., use room temperature shortening, not chilled or melted ., use large eggs , the size used for testing most recipes., use small eggs ., mix the cookie dough thoroughly. be careful not to undermix., help! if your dough is too dry , add 1 or 2 tbsp cream or milk., problem, dough too soft to shape or roll, solution, measure accurately. you don tsp want too little flour or too much liquid or shortening, use shortening at room temperature, but not melted and do not substitute oil., use large eggs, not extra large, if it s a refrigerator dough , be sure it is firm enough to handle, then work with small amounts, leaving the rest in the refrigerator, help! if your dough is too soft, mix in 1 or 2 tbsp flour.

lentils , sorted and rinsed, margarine (i substituted oil), chopped fresh tomatoes (i used 1 can diced and 1 can stewed) or 1 1/2 cups canned tomatoes (i used 1 can diced and 1 can stewed), chopped onion, chopped celery, chopped carrot, garlic cloves, chopped (i used a bit of minced garlic), chicken broth (i just use the powder from telma) or 8 -9 cups bouillon (i just use the powder from telma), juice, dark brown sugar (didn tsp use it), red wine vinegar (didn tsp use), salt (didn tsp use), pepper (i put a lot in), fresh dill weed (to garnish , didn tsp use)

butter (i use ) or 2 tbsp margarine (i use ) or 2 tbsp any substitute (i use ), brown sugar, water

make and maintain your own sourdough starter, need a volume of at least 1 and 1/3 cups., there are several ingredient combinations for making wild, yeast sourdough, is to grate a raw potato. then add enough water to cover, enough flour to make a thin batter of about a cup and a, third in volume ., method is to use water that you ve boiled potatoes, in instead of the grated potato and water combination., you can also use flour , sugar and water. use 1 cup of, flour , a tbsp of sugar and enough water to make a, pancake consistency batter ., yet another is to simply mix together equal amounts of water, flour (whole wheat is best for this)., anything that provides food for the yeast and a good growing, environment will work. yeast needs sugar or carbohydrates, which it converts to sugar), and clear liquid., make your choice based on what you have handy and just because, what you d like to try. don tsp worry about whether or, not 1 set of ingredients will work better than another, because the chances are that they will all be equally, efficient in attracting wild (sour) yeast. there is no exact, recipe because there are so many other variables in each house, that will invite or dissuade wild yeasts from entering the, mixture. if at first you don tsp succeed, try, try again . the, most important thing is the method ., when you have decided on the ingredients you want , put them in, a glass container that will hold at least three times the, volume of the ingredients. mix lightly with a wooden or, plastic spoon as some metals will react to it. the working of, starter will mix itself ., leave the mixture undisturbed and loosely covered with a cloth, perforated plastic (to allow gases to escape) at warm room, temperature until it begins to froth or work and expand., this is a sign that wild yeasts have made themselves at home, what you re after. the new starter will rise up in, then fall again. when it has , it s ready for, use. (note: it will smell sour !), when you use it , always leave some in the container and add, flour and water back to equal what you ve taken out. most, recipes call for a cup of starter, so replace it with a half, flour and a half-cup of water and set it in a warm, place to work again ., you will probably see a liquid covering the top at 1 time or, this is called hooch , and it s exactly what it, sounds like , but don tsp drink it! actually, it s harmless, so, stir it back into the starter if the starter is thick, or if, either way ., keep sourdough in the refrigerator unless you use it at least, every third day. if you use it that often , you can leave it on, counter or any place where it s safe. if you can tsp, refrigerate it , you can keep it fresh by throwing out a cup of, it every second or third day and then replenish with flour and, water. wait until it works again before counting days ., a properly cared for starter can live indefinitely, but if you, leave it out without using it for too long, the yeast can, literally suffocate in its own waste products. if the starter, looks off color (grayish is normal) or turns pink, toss it and, start fresh ., what can you make with sourdough besides the traditional, bread , you can make biscuits, pancakes, pretzels, bagels, muffins , cornbread and even cookies! once you re comfortable, using it , you can experiment with your favorite yeast or, baking powder recipes. simply put , you substitute sourdough

sweetened condensed milk, chocolate syrup (like hershey s), coconut extract, vanilla extract, eggs, beaten or 8 oz packages egg beaters egg substitute (pasteurized eggs), whiskey (please use a good brand; i use maker s mark or knob creek), heavy whipping cream

onion powder, garlic powder, ground black pepper, cracked peppercorns, salt, mayonnaise or 1 cup vegan, plain lowfat soy yogurt (if you can have dairy, use plain yogurt), lemon juice, worcestershire sauce (lea & perrins is gf), white cheese, substitute (i used whole food s in-house dalya vegan cheese italian shreds. so far, i love it! if you can have d)

milk (i use low-fat ), sugar (diabetics may use splenda as a substitute or other substitutes), fresh strawberries, washed and chopped, strawberries , slit lengthwise

avocado, mashed, sour cream, italian dressing, chopped onion, chili powder, salt, lettuce, shredded (roughly 1 head ), fresh tomatoes, chopped, chopped green chili (okay out of a can, but pat dry between papertowels), chopped black olives, grated monterey jack cheese (can substitute for cheddar or pepperjack cheese), crushed plain doritos (my favorite flavor- pepperjack, okay to use cool ranch or plain tortilla chips), drained picante sauce

heavy whipping cream (don tsp use light), sugar substitute (i use splenda ), vanilla bean, unflavored gelatin, sliced fresh strawberries, water, sugar substitute

head green cabbage , 2lb, ground turkey (i use half ground breast and half 93% lean turkey), onion, minced, egg beaters egg substitute, tomato sauce (no sugar added), chopped raw cauliflower, dried thyme, salt, black pepper, white pepper, grated parmesan cheese or 1/4 cup locatelli cheese, crushed tomatoes, dried thyme, white pepper, black pepper, brown sugar substitute, water

chicken, cut in cubes try to make them all the same size so they cook equally (i prefer a mix of boneless breasts and thighs, 1-inch cubes for skewers), mangoes, cut in 1-inch cubes (make sure it isn tsp too ripe, you want sweet but firm, papaya is a good substitute), red bell pepper, cut in 1-inch pieces (optional), onions, cut in quarters, lime, cut in wedges, mexican seasoning (see mexican seasoning recipe below, if you have a favorite dry rub or seasoning , you can use that as), wooden skewer (soaked in water for 30 min, so they don tsp burn), olive oil, ground red chili powder (not chili powder that you use for chili con carne, cayenne is a good substitute), mexican oregano (every day dried oregano is fine), cumin, paprika, cocoa, cinnamon, salt, pepper

olive oil (or as needed to cover the bottom of the saucepan), onion, finely chopped, red bell pepper, seeded and finely chopped (do not substitute green or yellow pepper), chopped sun-dried tomatoes packed in oil (can use more ), chopped fresh garlic (the more garlic the better!), crushed red pepper flakes (or adjust to suit heat level), dried basil (rubbed between fingers to release flavors), tomato paste, crushed tomatoes (or use two 14-ounce cans), tomatoes (do not drain), salt (or to taste), fresh ground black pepper (to taste), heavy whipping cream (or more to desired creaminess)

eggs (use higher omega-3 fatty acid if available), egg substitute, canola cooking spray, canola oil, sweet or yellow onion, finely chopped, minced garlic (depending on your preference), salt (optional), black pepper, catsup, diced tomato, low-fat milk (or substitute whole milk or fat-free half-and-half), a pinch or two of s ffron ( v il ble in sm ll j rs in the spice section of your m rket), a pinch or two of curry powder, coconut extract, cooked brown rice (use a rice cooker, or cook on the stove), more frozen, cooked, shelled and de-veined shrimp, thawed ; diced tofu; or cooked and shredded or diced chicken, beef, or pork (optional), chopped green onions, chopped fresh cilantro leaves