Substitution Chart

By Alissa -
Here is a handy chart from "The Joy of Baking" that tells you what you can substitute if you don't have a certain ingredient on hand:

Substitution Chart

Comments

Post a Comment

Popular posts from this blog

Dayton's Famous Pine Club Salad Dressing

By -
Well, close enough anyway. The Pine Club is probably Dayton's most famous restaraunt--not that Dayton is some culinary mecca or anything. This dressing is traditionally served on an iceberg lettuce salad with grated carrot (boring). It's a shame, really, since the dressing is so good but that's why it's better to eat it at home on the salad of your choice. I like it over a green salad with blue cheese, apples/pears and toasted walnuts/pecans, it's good with pasta salad and it's also good on Isaac's broccoli salad. Serves approximately 8. 1 C vegetable/canola oil 3/4 C cider vinegar 1/3 C white sugar 1 tsp salt 2 tsp garlic powder 1 scant tsp red pepper flakes You can mix this one of two ways: either pour it all into a mason jar, put on the lid and shake the heck out of it or do it up with your stick blender. I recommend using the stick blender. Either way it's delicious. Refrigerate leftovers and note that it keeps pretty well. I think I had my...
Read more

Pesto Tortellini Salad

By -
Why don't we just re-name the blog "Recipes Kelly Stole from Isaac's" because I seem to have no other recipes amongst my repertoire. Sheesh. Again, this is not really a recipe, but this salad was, and still is, one of the biggest sellers at the restaurant. As with all of Isaac's recipes, I've drastically reduced the quantity from the original (5 lbs. of tortellini, anyone?) 1.5 lbs tri-colored cheese-filled tortellini (or regular white ones, whatever), cooked according to pkg directions and gently rinsed with cold water 1.5 medium-ish tomatoes, diced 1/2 medium-size red onion, diced 1/3 C black olives (do yourself a favor and get some decent olives) 2/3 C or so pesto (I did a mix of basil pesto and arugula pesto) Dump all ingredients into a bowl and stir until everything is well-coated by the pesto. This is tasty when served immediately but the flavor will continue to develop the longer it sits. As usual, I added 2 handfuls of chopped asparagus but wi...
Read more

Moosewood macaroni and cheese

By gwen -
From the Moosewood Restaurant Low-Fat Favorites cookbook, which I suggest you check out in person because it is very awesome. I also threw some fresh spinach in here, just into the mixture before the breadcrumb step, and it turned out really well. 1 1/2 c 1% cottage cheese 1 1/2 c skim milk or buttermilk 1 t dried mustard or 1 T prepared mustard pinch of cayenne (or more) 1/4 t nutmeg 1/2 t salt 1/4 t ground black pepper 1/4 c grated onions 1 c grated sharp cheddar (4 oz.) 1/2 lb. uncooked elbow macaroni (or other tubular pasta) 2 T finely grated Pecorino or Parmesan cheese 1/4 c bread crumbs Preheat oven to 375. Prepare square baking pan with a light spray of oil. In a blender, combine cottage cheese, milk, mustard, cayenne, nutmeg, salt and pepper and puree until smooth. In a large bowl (actually, I did this right in the baking dish), combine pureed mixture with the onions, cheddar and uncooked macaroni. Stir well. Pour macaroni and cheese mixture into the baking pan. Combine the gra...
Read more