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Results tagged with Search options user 19129

Questions about possible substitutions for an ingredient. Please indicate the reason for substitution.

2
votes
1answer
The recipe asks for one 16 oz. package of precooked polenta, but I only have yellow corn grits (uncooked, from Bob's Red Mill - also labeled as polenta). How much do I cook for it to be equivalent?
asked Jul 26 '13 by MarkE
3
votes
2answers
In this recipe, they list grapeseed oil. I don't have grapeseed oil and if I were to purchase it, I don't think I would use it that often. I have safflower oil, vegetable oil, canola oil, and extra vi …
asked Sep 20 '13 by MarkE
2
votes
1answer
In this simple spaghetti recipe, fennel pollen is used. From googling it, it sounds like MSG :). I'd rather not buy it since it's so expensive, so is there any way to substitute this stuff in the reci …
asked Aug 4 '13 by MarkE
0
votes
2answers
Is it okay to tear open some lavender tulsi herbal tea bags?
asked Aug 5 '13 by MarkE
2
votes
4answers
In this recipe, can I substitute or do without the white wine? Is there a non-alcoholic substitute?
asked Feb 17 '14 by MarkE
1
vote
1answer
In this recipe, how can I substitute chicken broth?
asked Aug 21 '13 by MarkE
6
votes
3answers
I need to grease a baking pan (which I don't have) for brownies. I also don't have butter or shortening. I do have one of those pyrex oven safe glass pans and something like a small dutch oven, but wi …
asked Jul 22 '13 by MarkE
2
votes
1answer
I'm making Fresh Pea Soup, but I don't have fresh green peas. Instead, I have dried peas that I obtained from the bulk section at my local market. The recipe asks for 4 cups of fresh green peas. In t …
asked Aug 9 '13 by MarkE
0
votes
2answers
Recently I tried to make buckwheat pancakes, but failed miserably. I tried heating the stainless steel pan (about 12" in diameter) for a few seconds on medium heat, then I applied some safflower oil ( …
asked Jul 25 '13 by MarkE
1
vote
1answer
Can I substitute Bourbon in this recipe? Lemonade would make it too sour. Water would make it too watery. I know this isn't exactly cooking per se, but the reason behind this is that I have a BUNCH …
asked Aug 4 '13 by MarkE
0
votes
4answers
Are the two the same? I have no clue. A brief google search didn't provide much help. Update: Here's an example of baking flour
asked Sep 5 '13 by MarkE
1
vote
1answer
This paella recipe calls for frozen lima beans, but I only have dried baby lima beans. How should I prepare the lima beans beforehand so that I can treat them as though they were equivalent to the lim …
asked Feb 2 '14 by MarkE
2
votes
1answer
I saw this this question, and a few others, but there aren't any explanations I can find that say whether the two are treated differently or not. In other words, can they be used as a direct substitut …
asked Aug 10 '13 by MarkE
-1
votes
0answers
In making a Mexican Polenta casserole, I need cooked corn kernels. Is is it possible to make this from the same stuff I would use to make popcorn? (Not the ones that come in microwaveable bags, just t …
asked Jul 26 '13 by MarkE