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    Do I have it? Do I need it? Will it work?

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    All Divas, no matter how long they have been working in the kitchen, may, from time to time, need to substitute one ingredient for another or one form of the ingredient for another. Below is a list of substitutions you might need at some point.

    What You Need Amount Substitution
    Allspice 1 tsp. ½ tsp. cinnamon and ½ tsp. ground cloves
    Allspice, ground 1 oz. 4 ½ tbsp.
    Almond Paste 8 oz. 1 ¾ cups
    Almonds, ground 1 lb. 2 ⅔ cups
    Almonds, in shell 1 lb. 5 to 6 oz., or 1 cup
    Almonds, whole 2 ½ oz. ½ cup
    Anchovies 1 fillet ½ teaspoon anchovy paste
    Apple pie spice 1 tsp. ½ tsp. cinnamon, ¼ tsp. nutmeg, and ⅛ tsp. cardamom
    Apples 1 lb. 3 or 4 medium
        3 cups sliced
      1 medium 1 cup diced or sliced
        ¾ cup chopped
    Apples, dried 6 oz. pkg. 1 cup dried
        2 ⅔ cups cooked
    Applesauce 16 oz. jar 2 cups
    Apricots, dried 6 oz. pkg. 1 cup dried
        2 cups cooked
    Apricots, fresh 2 medium ½ cup sliced
      1 lb. 2 cups halves or slices
        8 to 12 medium
    Arrowroot 1 ½ tsp. 1 tbsp. flour
        1 ½ tsp. cornstarch
    Asparagus, canned 14 ½ to 16 oz. 12 to 18 spears
    Asparagus, fresh 1 lb. 16 to 20 spears
        3 cups trimmed
        2 ½ cups cooked
    Asparagus, frozen 10 oz. 2 cups
        equals 1 ¼ lbs. fresh
    Avocados 1 lb. 2 medium
        1 ½ cups pulp
    Bacon, sliced 1 lb. thick: 10 to 15 slices
        average: 16 to 24 slices
        thin: 25 to 30 slices
    Bacon, sliced cooked 1 slice 1 tbsp. crumbled
      1 lb. 1 to 1 ½ cups crumbled
    Baking powder 1 tsp ¼ teaspoon baking soda plus 1 teaspoon cream of tartar
      1 tsp. ⅓ tsp. baking soda and ½ tsp. cream of tartar
    Bananas 1 medium 1 cup sliced
    Bananas, dried sliced 1 lb. 4 to 4 ½ cups
    Basil 1 oz. dried ¾ cup
      ½ oz. fresh 1 cup chopped leaves
    Bay leaf 1 whole ¼ tsp. crushed
      1 whole ⅛ to ¼ tsp. crushed
        ¼ to ½ tsp. broken
    Beans, dried 1 lb. 2 to 2 ½ cups uncooked
        5 ½ to 6 cups cooked
    Beans, green, fresh 1 lb. 14 oz. trimmed
        3 cups trimmed
        2 ½ cups cut, cooked
    Beans, kidney 1 lb. uncooked 2 to 2 ½ cups uncooked
        5 to 6 cups cooked
    Beans, lima, dry shelled 1 lb. uncooked 2 cups uncooked
    Beef, cooked, diced 1 lb. 3 cups
    Beef, ground 1 lb. 2 cups raw
        12 ozs. cooked
    Beef, roast 1 lb. meat for 4 to 5 sandwiches
    Beef, tenderloin 5 lbs. 12 to 16 servings
    Beet Greens 1 lb. 1 ½ cups cooked
        8 oz. leaves
    Beets  1 lb. 2 cups cooked sliced/diced
        10 med beets
    Bisquick 1 box, 60 ozs. 14 cups
    Black-Eyed Peas, dried 1 lb. 2 to 2 ½ cups dried
        5 to 6 cups cooked
      1 cup 7 ozs. dry
        2 ½ cups cooked
    Black-Eyed Peas, frozen 10 ozs. 1 ½ cups
    Black-Eyed Peas, in pod 1 lb. 1 ½ to 1 ¾ cups shelled
    Blackberries, fresh/frozen 1 lb. 3 ½ cups
      1 pint 2 to 3 cups
    Blueberries 1 lb. 3 ½ cups
      1 pint 2 to 3 cups
    Bread 1 slice dry ⅓ cup dry breadcrumbs
      1 slice soft bread ¾ cup soft breadcrumbs
      1-lb. loaf 16 to 18 slices
        30 thin slices
        12 cups croutons
      1 slice dry ⅓ cup fine crumbs
      1 slice soft ¾ cup coarse crumbs
        ¾ cup cubes
    Bread Crumbs 8-oz. pkg. 2 cups
    Breadcrumbs, dried 1 cup ¼ cup cracker crumbs
    Broccoli, fresh 1 lb. 2 cups florets
      1 bunch 3 cups cooked, chopped
    Broccoli, frozen 10 ozs. 1 ½ cups chopped
    Broth, beef or chicken 1 cup 1 bouillon cube dissolved in 1 cup boiling water
        1 envelope powdered broth base dissolved in 1 cup boiling water
        1 ½ tsp. powdered broth base dissolved in 1 cup boiling water
      1 cup 1 bouillon cube/1 teaspoon bouillon granules, dissolved in 1 cup boiling water
    Brussels Sprouts, fresh 1 lb. 4 cups cooked
      1 quart 1 ¼ lbs.
    Brussels Sprouts, frozen 10 oz. 1 ½ to 2 cups, cooked
    Butter 1 cup 1 cup margarine/7/8 cup vegetable oil, lard, or vegetable shortening/4/5 strained bacon fat/3/4 cup chicken fat
      1 cup ⅞ to 1 cup hydrogenated fat and ½ tsp. salt
        ⅞ cup lard plus ½ tsp. salt
        1 cup margarine
    Butter, soft 8 ozs. 1 cup
    Butter/Margarine 1 stick 4 ozs.
        ½ cup
        8 tbsps.
        ⅓ cup clarified
      1 lb. 4 sticks
        2 cups
    Buttermilk 1 cup 1 cup whole or skim milk plus 1 tbsp. lemon juice or white vinegar
        1 cup milk plus 1 ¾ tsp. cream of tartar
    Cabbage 1 medium head 1 ¼ to 1 ½ lbs.
      1 lb. raw 3 ½ to 4 ½ cups shredded
      1 lb. cooked 1 ½ to 2 cups shredded
    Cantaloupe 1 medium 3 lbs.
        4 to 4 ½ cups cubed
    Cardamom 1 pod 1 tsp. ground
        18 to 20 seeds
    Carrots, canned 16 ozs. 2 cups sliced
      1 lb. 1 ⅓ cups puréed
    Carrots, fresh 1 lb. 5 to 7 medium
        2 ½ cups shredded/sliced
        2 ½ cups cooked
        24 to 36 baby
        12 to 14 small
    Cauliflower, fresh 1 medium head 1 ¾ to 2 ¼ lbs.
      1 lb. 1 ½ cups, cut up
        7 ½ ozs. cooked
    Celery 1 bunch 1 lb. untrimmed
        2 cups, sliced/diced
      2 to 3 medium ribs 1 cup chopped or sliced
    Cheese, firm (Cheddar,etc.) 1 lb. 4 to 5 cups, shredded
      1 cup shredded 4 oz. (approximately)
    Cheese, hard (Parmesan,etc.) 8 ozs. 1 ½ cups, grated
    Cherries, canned, tart 16 ozs. pitted 1 ½ cups drained
    Cherries, dried, tart 3 ozs. ½ cup
    Cherries, fresh, sweet 1 lb. unpitted 1 ¾ cups pitted
    Cherries, frozen, tart 1 lb. pitted 2 cups
    Chicken Breast, half ½ breast ½ cup cooked, chopped
    Chicken, bone in 3 lbs. 2 ½ to 3 cups cooked, diced
    Chicken, boned 1 lb. 3 cups cooked, diced
    Chicken, canned 5-oz. can ½ cup drained
    Chicken, whole 5 lbs. 2 ¼ lbs. cooked meat
      2 to 3 lbs. 2 to 3 cups cooked, chopped
    Chili sauce 1 cup 1 cup tomato sauce, ¼ cup brown sugar, 2 tbsp. vinegar, ¼ tsp. cinnamon, a dash of ground cloves, and a dash of allspice
        1 cup catsup, ¼ tsp. cinnamon, dashes of ground cloves and allspice
    Chives, finely chopped 2 tsp. 2 tsp. green onion tops, finely chopped
    Chives, fresh 1 tbsp. 1 tsp. freeze-dried
    Chocolate Wafers 20 wafers 1 cup fine crumbs
    Chocolate, chips semisweet 1 oz. 1 oz. sweet cooking chocolate
    Chocolate, semisweet 1 ⅔ oz. 1 oz. unsweetened chocolate plus 4 tsp. sugar
      1 cup 6 oz. package
    Chocolate, unsweetened 1 oz. or square 3 tablespoon cocoa plus 1 tbsp. fat
      1 oz. 1 square
        1 envelope liquid
    Cinnamon, ground 1 oz. 4 tbsps.
    Cinnamon, stick 1" of stick 1 tsp. ground
    Clams, in shell 8 quarts 1 quart, shucked
    Clams, shucked 1 quart 2 to 3 cups, chopped
    Cloves, whole 1 tsp. whole ¾ tsp. ground
    Cocoa ¼ cup or 4 tbsp. 1 oz (square) unsweetened chocolate (Decrease fat called for in the recipe by ½ tbsp.)
    Coconut cream 1 cup 1 cup whipping cream
    Coconut milk 1 cup 1 cup whole or 2% milk
    Coconut, flaked 3 ½-oz. can 1 ¼ cups
    Coconut, flaked 7-oz. pkg 2 ½ cups
    Coconut, fresh 1 lb. 3 cups grated
        1 medium
    Coffee, ground 1 lb. 80 tbsps.
        40 to 50 cups brewed
    Coffee, instant 4-oz. jar 2 ½ cups
        120 cups prepared
    Collard Greens, fresh 1 lb. 6 to 7 cups raw
        1 ½ cups cooked
    Corn 1 dozen ears 2 ½ cups cooked
    Corn syrup 1 cup 1 ¼ cup light brown sugar and ⅓ cup water
        ⅞ cup honey (Baked goods will brown more.)
    Corn syrup, dark 1 cup ¼ cup light corn syrup, plus ½ cup molasses
      1 cup ¾ cup light corn syrup and ¼ cup light molasses
    Corn, canned, kernels 15 ¼-oz. can 1 ¾ cups drained
    Corn, creamed 16-oz. can 2 cups drained
    Corn, fresh 3-4 ears 1 cup kernels
    Corn, frozen 10 ozs. 1 ¼ cups kernels
      16 ozs. 1 ⅔ cups kernels
    Cornbread 8-inch square pan or 9-inch round skillet 4 cups crumbled for stuffing
    Cornflakes 3 to 4 cups 1 cup crumbs
      16 ozs. 16 cups
    Cornmeal 1 lb. 3 cups uncooked
        16 cups cooked
    Cornmeal, self-rising 1 cup ⅞ cup plain, 1 ½ tbsp. baking powder, and ½ tsp. salt
    Cornstarch 1 tbsp 2½ teaspoon arrowroot or potato starch/5 teaspoon rice starch
    Cornstarch (for thickening) 1 tbsp. 2 tbsp. all-purpose flour
        2 tbsp. granular tapioca
    Couscous, uncooked 1 cup 7 ozs. uncooked
        2 ½ to 3 cups cooked
    Crab, in shell 1 lb. whole 6 to 7 ozs. meat
        ⅔ cup flaked
    Crabmeat, canned 6 ½ ozs. 1 cup flaked
    Cracker crumbs ¾ cup 1 cup dry bread crumbs
    Crackers, Meal 14-oz. box 2 ¾ cups
    Crackers, Ritz 24 crackers 1 cup fine crumbs
      1 roll 35 crackers
        1 ½ cups fine crumbs
    Crackers, saltines 30 crackers 1 cup fine crumbs
      1-lb. pkg. 130 to 140 crackers
        4 ½ cups fine crumbs
    Cranberries, dried 6-oz. pkg. 1 ⅓ cups
    Cranberries, fresh 1 lb. 4 cups
    Cream Cheese 3-oz. pkg. ⅓ cup
      8-oz. pkg. 1 cup
    Cream, heavy 1 cup ¾ cup milk and ⅓ cup butter or margarine (for use in cooking or baking)
        2 to 2 ½ cup whipped
    Cream, light 1 cup 3 tablespoon melted butter, made up to 1 cup with whole milk (for cooking and baking only)
      1 cup ¾ cup milk and 3 tbsp. butter or margarine (for use in cooking or baking)
        1 cup evaporated milk, undiluted
    Cream, whipping 1 cup 2 cups whipped
    Cucumber 1 lb. 2 medium
        2 ½ to 3 cups peeled, sliced/chopped
    Curly, medium head 3 to 4 cups torn  
    Currants, dried 16-oz. pkg. 3 cups
    Dates 1 lb. 2 ½ cup pitted
    Dates, diced, sugared 16 ozs. 2 ⅔ cups
    Dates, pitted 8 ozs. 1 ¼ cups chopped
    Dates, unpitted 1 lb. 2 ½ cups pitted
    Dill plant, fresh or dried 3 heads 1 tbsp. dill seed
    Egg white 1 large 2 tbsp. sifted dry egg white powder and 2 tbsp. lukewarm water
      1 large 2 tbsps 
      1 cup 8 large egg whites
    Egg yolk 1 yolk 3 ½ tbsp. thawed frozen egg yolk
        2 tbsp. sifted dry egg yolk
      1 cup 12 large egg yolks
      1 yolk 1 ½ tbsps.
    Egg, whole, uncooked 1 large 3 tbsp. and 1 tsp. thawed frozen egg
        2 ½ tbsp. sifted, dry whole egg powder and 2 ½ tbsp. lukewarm water
        2 yolks and 1 tbsp. water (in cookies)
        2 yolks (in custards, cream fillings, and similar mixture)
        2 whites as a thickening agent
      1 large 3 tbsps.
    Eggplant, diced, cooked 1 lb. 2 ½ cups
    Eggs, cooked 1 large 6 hard-cooked slices
      4 large 1 cup hard-cooked, chopped
    Eggs, uncooked 1 cup 5 large eggs
        6 medium eggs
      1 cup 5 large eggs
        6 medium eggs
    Endive Belgian, medium head 10 to 16 leaves
    Fava Beans, dried 1 lb. 2 cups dried
        4 ½ cups cooked
    Fennel, bulb. 1 lb. 3 cups sliced
    Figs, dried 1 lb. 40 medium
        3 cups chopped
        4 cups cooked
    Figs, fresh 1 lb. 9 medium
        2 ½ cups chopped
    Fines Herbes ⅓ cup 3 tbsp. parsley flakes + 2 tsp. dried chervil + 2 tsp. dried chives + 1 tsp. dried tarragon
    Flour, all-purpose 1 cup sifted 1 cup and 2 tbsp.cake flour
        1 cup rolled oats, crushed
        ½ cup cornmeal or soybean flour and ⅔ cup all-purpose flour
        ½ cup cornmeal, bran, rice flour, or whole wheat flour and ½ cup all-purpose flour
        ¾ cup whole wheat flour or bran flour and ¼ cup all-purpose flour
        1 cup rye or rice flour
        ¼ cup soybean flour and ¾ cup all-purpose flour
      1 lb. 3 ¾ cups sifted or stirred
        3 ⅓ cups, unsifted
      5 lbs. 20 cups sifted
    Flour, all-purpose (for thickening) 1 tbsp. 1 ½ tsp. cornstarch, arrowroot starch, potato starch, or rice starch
        1 tbsp. granular tapioca
        1 tbsp. waxy rice flour
        2 tbsp. browned flour
        1 ½ tbsp. whole wheat flour
        ½ tbsp. whole wheat flour and ½ tablespoon all-purpose flour
        1 tbsp. quick-cooking tapioca
    Flour, cake 1 cup 1 cup minus 2 tablespoon all-purpose flour
      1 cup sifted 1 cup minus 2 tbsp. sifted all-purpose flour (⅞ cup)
      1 lb. 4 ¾ cups
    Flour, pastry 1 lb. 4 cups unsifted
        4 ½ cups sifted
    Flour, rice 1 lb. 3 cups unsifted
        3 ½ cups sifted
    Flour, self-rising 1 cup 1 cup all-purpose flour plus 1 teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon baking soda
      1 cup 1 cup minus 2 teaspoon all-purpose flour, 1 ½ tsp. baking powder, and ½ tsp. salt
    Flour, soy 1 lb., full fat 7 ½ cups sifted
      1 lb., low fat 5 ½ cups sifted
    Flour, whole wheat 1 lb. 3 ¾ cups
    Fruit pectin, liquid 3 ozs. thickens 3 to 4 cups fruit
        thickens 2 to 4 cups juice
    Fruit pectin, powdered 1 ¾ ozs. thickens 4 to 8 cups fruit
        thickens 3-6 cups juice
    Fruit, candied 1 lb. 3 cups chopped
      16 ozs. 1 ½ cups drained
    Fruit, dried 1 lb. 3 cups
    Fruit, fresh, cut up 1 ½ cups 16 oz. can, drained
    Fruit, frozen 10 ozs. 1 ½ cups drained
    Garlic 1 small clove ⅛ teaspoon garlic powder/½ teaspoon bottled garlic
      1 clove, small ½ tsp. minced
        ⅛ tsp. garlic powder
      1 clove, large 1 ½ tsps. minced
        ½ tsp. garlic powder
      1 head/bulb. 8 to 15 cloves
    Garlic salt 1 tsp. ⅛ tsp. garlic powder plus ⅞ tsp. salt
    Gelatin, flavored 3 oz. 1 tbsp. plain gelatin and 2 cups fruit juice
    Ginger ⅛ tsp. 1 tsp. candied ginger rinsed in water to remove sugar, then finely cut
        1 tbsp. raw ginger
    Ginger, crystallized 1 tbsp. 1 tsp. ground
    Ginger, fresh 1 tbsp. chopped 1 tsp. ground
      1-inch piece 1 tbsp. grated or chopped
    Ginger, ground ½ tsp. 1 tsp. fresh chopped
    Gingersnaps 15 cookies 1 cup fine crumbs
    Gooseberries, fresh 1 lb. 3 cups
    Graham crackers 7 crackers (rectangles) 1 cup fine crumbs
      14 squares 1 cup fine crumbs
    Grapefruit, fresh 1 lb. 1 medium
        10 to 12 sections
        ⅔ to ¾ cup juice
    Grapes 1 lb. 2 cups seeded
        2 ½ cups seedless
    Great Northern Beans, dried 1 lb. 2 cups dried
        6 to 7 cups cooked
    Green Beans, canned 16 ozs. 2 cups
    Green Beans, fresh 1 lb. 2 ½ cups cut, cooked
        3 cups trimmed
    Green Beans, frozen 10 ozs. 1 ½ cups
    Green Peas, in pod 1 lb. 1 cup shelled
    Green Peas, split, dried 1 lb. 2 ½ cups uncooked
        5 cups cooked
    Greens, fresh 1 lb. 3 cups cooked
    Greens, frozen 10 ozs. 1 ½ to 2 cups
    Grits, quick cooking 1 cup 3 ⅓ cups cooked
      1 lb. 3 cups uncooked
        10 cups cooked
    Ham, cooked 1 lb. 3 cups diced
    Hazelnuts, in shell 1 lb. ½ lb. nuts
        1 ½ cups nuts
    Herbs, fresh 1 teaspoon snipped 1 teaspoon dried/¼ teaspoon ground
      1 tbsp, chopped ½ tsp. dried crushed herbs
    Honey 1 cup 1¼ cups granulated sugar plus ⅓ cup of the liquid called for in the recipe
      16 ozs. 1 ⅓ cups
    Honeydew Melon 1 (4 lbs.) 4 cups diced
    Horseradish, fresh 1 tbsp. 2 tbsps. bottled
      1 ½ lbs. 2 ¾ cups peeled, grated
    Jam or Jelly 18 ozs. 1 ⅔ cups
    Kale, fresh 1 lb. 6 cups raw leaves
        1 ¼ cups cooked leaves
    Ketchup 1 cup 1 cup tomato sauce, ¼ cup brown sugar, and 2 tbsp. vinegar (for use in cooking)
      14-oz. bottle 1 ½ cups
    Kidney Beans, dried 1 lb. 2 to 2 ½ cups dried
        5 to 6 cups cooked
    Kiwi 1 medium 5 to 6 slices
        ½ cup slices
    Lamb 1 lb. 2 chops, ¾-inch thick
      1 leg 5 to 7 lbs. w/bone
        3 lbs. boneless
    Lard 1 lb. 2 ½ cups
    Lasagna, uncooked 16 ozs. 16 to 24 noodles
    Leeks 1 lb. 1 bunch
        2 large or 3 medium
        2 cups chopped or sliced (white part)
    Lemon juice 1 tsp ½ teaspoon vinegar
    Lemon peel, dried 1 tsp. 1 to 2 tsp. grated fresh lemon peel
        grated peel of 1 medium lemon
        ½ tsp. lemon extract
    Lemons 1 medium 2 to 3 tbsps. juice
        2 to 3 tsps. grated peel
      1 lb. 4 to 6 medium
        ⅔ to 1 cup juice
    Lettuce, Bibb 1 medium head 4 cups torn
    Lettuce, Boston 1 medium head 4 cups torn
    Lettuce, Iceberg 1 medium head 6 to 8 cups torn
        4 cups shredded
    Lettuce, Leaf 1 medium bunch 4 to 6 cups torn
        25 to 30 leaves
    Lettuce, Romaine 1 head 6 cups torn
    Lettuce, Salad Mix 4 ozs. 4 to 6 cups torn
    Lima Beans, fresh, shelled 1 lb. 3 cups
    Lima Beans, frozen 10 ozs. 1 ¾ cups cooked
    Limes 1 medium 1 ½ to 2 tbsps. juice
        1 to 2 tsps. grated peel
      1 lb. 6 to 8 medium
        ½ to 1 cup juice
    Lobster 1 medium, 2 ½ lbs. 2 cups cooked meat
    Macadamia Nuts 5-oz. can 1 cup whole
      7-oz. jar 1 ½ cups
    Macaroni, uncooked 1 cup 2 cups cooked
      1 lb. 4 cups uncooked
        8 cups cooked
    Mangoes 1 medium/12 ozs. ¾ cup pulp
    Manicotti 1 lb. 10 to 12 pieces
    Margarine ¼-lb. stick ½ cup
        8 tbsps.
      1 lb. 4 sticks
        2 cups
    Margarine, soft 8-oz. tub 16 tbsps.
    Marshmallows, miniature 1 cup 8-10 regular
      1 cup 80 miniature
        8 regular
      10 ½-ozs. pkg. 5 ½ cups
    Marshmallows, regular 1 regular 10 mini
      1 cup 11 regular
      10 ½-oz. pkg. 45 regular
      16-oz. pkg. 65 regular
    Mayonnaise 32-oz. jar 4 cups
    Mayonnaise (for salad dressings) 1 cup ½ cup yogurt and ½ cup mayonnaise
        1 cup sour cream
        1 cup cottage cheese pureed in a blender
    Milk 1 quart 4 cups
    Milk - whole 1 cup 1 cup skim milk plus 2 tablespoon melted butter or margarine
    Milk, buttermilk (or sour) 1 cup 1 cup plain yogurt
        1 cup minus 1 tbsp. sweet milk and 1 tbsp. lemon juice or vinegar (Allow to stand 10 minutes at room temperature.)
        1 cup sweet milk and 1 ¾ tsp. cream of tartar
    Milk, evaporated 5-oz. can ⅔ cup
      12-oz. can 1 ½ cups
    Milk, instant dry ⅓ cup 1 cup prepared
      9.6-oz. pkg. 4 cups dry
        3 cups prepared
    Milk, skim 1 cup 4 to 5 tbsp. non-fat dry milk powder and enough water to make 1 cup or follow manufacturer's directions
        ½ cup evaporated milk and ½ cup water
    Milk, sweetened condensed 1 can (about 1 ⅓ cup) Heat the following ingredients until sugar and butter are dissolved: ⅓ cup plus 2 tbsp. evaporated milk, 1 cup sugar, and 3 tbsp. butter or margarine.
        Add 1 cup plus 2 tbsp. dry milk to ½ cup warm water. Mix well. Add ¾ cup sugar and 3 tbsp. melted butter or margarine. Stir until smooth.
    Milk, whole 1 cup 1 cup reconstituted non-fat dry milk (Add 2 tbsp. butter or margarine, if desired.)
        ½ cup evaporated milk and ½ cup water
        4 tablespoon whole dry milk and 1 cup water
         
    Milk,sweetened condensed 14-oz. can 1 ¼ cups
    Mint, fresh leaves 1 cup ¼ cup dried leaves
    Molasses 16-oz. jar 2 cups
    Mushrooms, canned 4 oz. 2 cups sliced fresh
        6 tablespoon whole, dried mushrooms
      4-oz. can ⅔ cup
      ⅔ to ¾ cup drained 6 to 8 ozs. fresh
    Mushrooms, dried 2 ½ to 3 ozs. equal to 1 lb. fresh when reconstituted
    Mushrooms, fresh 1 lb. 2 to 3 cup whole
        3 oz dried
        5 cup sliced
        1 10 oz. can (8 oz., drained weight)
      1 lb. 2 cups, sliced, sautéed
        18 to 20 medium
        equal to 12 ozs. canned
    Mussels, unshucked 1 quart 25 mussels
        1 cup meat
    Mustard Greens, fresh 1 lb. 6 to 7 cups leaves
        1 ½ cups cooked
    Mustard Greens, frozen 10 ozs. 1 ¼ cups cooked
    Mustard, dry 1 tsp. 1 tbsp. prepared mustard
      1 oz. 5 tbsps.
    Mustard, prepared 1 tbsp 1 teaspoon dry mustard
      1 oz. 2 tbsps.
      8 ozs. 1 cup
    Navy Beans, dried 1 lb. 2 ½ cups dried
        5 ½ cups cooked
    Noodles, uncooked 1 cup 1 ¼ cups cooked
      1 lb. 10 cups uncooked
        12 cups cooked
    Nutmeg, whole 1 whole 2 tsps. grated
    Oats, rolled 1 cup 1 ¾ cups cooked
      1 lb. 5 cups uncooked
    Oats, steel-cut 1 cup uncooked 3 cups cooked
    Okra, canned 16 ozs. 1 ¾ cups chopped/sliced
    Okra, fresh 1 lb. 35 pods
        1 ½-2 cups sliced
    Okra, frozen 10 ozs. 1 ¼ cups chopped/sliced
    Olives, ripe, chopped 4 ½-oz. can ⅔ cup
    Olives, ripe, pitted 15 large or 36 small 1 cup chopped
    Olives, ripe, sliced 2 ¼-oz. can ½ cup
    Olives, Spanish, stuffed 7-oz. jar approx 65
    Onion 1 small, chopped 1 tablespoon instant minced
    Onion powder 1 tbsp. 1 medium onion, chopped
        4 tbsp. fresh chopped onion
      1 tbsp. equal to 1 medium onion, chopped
    Onion, fresh 1 small rehydrate 1 tbsp. instant minced onion
      1 lb. 3 large onions
        2 to 2 ½ cup chopped
    Onions, dehydrated ¼ cup equal to 1 cup chopped raw
    Onions, French fried 2.8-oz. can 1 ⅜ cups
    Onions, green w/tops 1 bunch 5 to 8
        1 cup sliced
    Onions, white or yellow 1 small 3 ozs.
        ⅓ to ½ cup chopped
      1 medium 4 to 5 ozs.
        ½ to ⅓ cup chopped
      1 lb. 2 large/3 medium
        2 to 2 ½ cup chopped
    Orange peel, dried 2 tsp. 1 tsp. orange extract
      1 tbsp. 2 to 3 tbsps. grated orange peel
        grated peel of 1 medium orange
    Oranges 1 medium ⅓ to ½ cup juice
        1 ½ to 2 tbsps. grated peel
        ⅓ to ½ cup sections
      1 lb. 3 medium
      1 cup juice 1 to 1 ½ cups sections
        4 to 5 tbsps. grated peel
    Oreo Cookies 12 cookies 1 cup fine crumbs
    Oysters, shucked 1 lb. 12 medium
        1 pint
    Pancake Batter 1 cup 5 medium pancakes (5-inch)
    Papaya 1 lb. 1 medium
        2 cups sliced/cubed
    Parsley, dried 1 tsp. 3 tsp. fresh parsley, chopped
      1 tsp. 1 tbsp. fresh parsley, chopped
        2 sprigs fresh
    Parsley, fresh 1 bunch, 2 ozs. 1 ½ cups chopped
    Parsnips 1 lb. 4 medium parsnips
        2 cups cooked, diced
    Peaches, canned slices 16 ozs. 2 to 2 ½ cups drained
    Peaches, dried 1 lb. 3 cups dried
        5 ¼ cups cooked
    Peaches, fresh 1 lb. 4 medium
        2 cups peeled, sliced
    Peaches, frozen 10 ozs. 1 cup slices drained
        1 ¼ cups slices w/juice
    Peanut Butter 18-oz. jar 2 cups
    Peanuts, in shell 1 lb. ⅔ lb. shelled
        2 ⅓ cups nuts
    Peanuts, Spanish 7 ozs. 1 ¼ cups nuts
    Pears, canned slices 16 ozs. 2 to 2 ½ cups drained
    Pears, dried 1 lb. 2 ¾ cups dried
        5 ½ cups cooked
    Pears, fresh 1 lb. 4 medium
        2 cups sliced or cooked
    Pecans, halves 1 lb. 4 cups
    Pecans, in shell 1 lb. 2 ½ cups shelled nuts
        ½ lb. shelled nuts
    Pecans, pieces 2-oz. pkg. ½ cup
      6-oz. pkg. 1 ½ cups
    Peppermint, dried 1 tbsp. ¼ cup chopped fresh mint
      1 tbsp. ¼ cup chopped fresh mint
    Pepperoni, sliced 3 ½-oz. pkg. 50 to 54 slices
    Peppers, green bell 1 tbsp. dried 3 tablespoon .fresh green pepper, chopped
    Peppers, red bell 1 tbsp. dried 3 tablespoon fresh red pepper, chopped
         
    Peppers, sweet fresh 1 small ¼ cup chopped
      1 medium ½ cup chopped
      1 large 1 cup chopped
      1 lb. 3 large or 5 medium
        3 to 4 cups chopped
    Peppers, sweet frozen 10-oz. pkg. 2 ¼ cups diced
    Persimmon 1 medium 4 ozs. edible flesh
    Pickles 1 lb. 3 cups chopped
    Pine Nuts 5 ozs. 1 cup
    Pineapple, chunks or crushed 8-oz. can ¾ cup, ¼ cup juice
      20-oz. can 2 cups, ½ cup juice
    Pineapple, fresh 1 medium 2 lbs.
        3 cups chunks/cubes
    Pineapple, sliced 8-oz. can 4 slices
      20-oz. can 10 slices
    Pinto Beans, dried 1 lb. 2 cups dried
        5 cups cooked
    Pistachios, in shell 1 lb. 3 ½ to 4 cups
        2 cups shelled
    Pistachios, shelled 1 lb. 3 ½ to 4 cups nuts
    Plantains 1 ¼ lbs. 2 medium
        2 ½ cups cooked slices
    Plums, fresh 1 lb. 8 to 10 small
        6 medium
        5 large
        2 to 2 ½ cups pitted
        2 cups cooked
    Pomegranates, fresh 1 medium ½ cup pulp & seeds
      3 to 4 lg 5 lbs.
        1 quart juice
    Popcorn, unpopped 3 tbsps. 4 cups popped
    Poppy Seeds 1 oz. 3 tbsps.
    Pork Loin, bone in 2 lbs. 1 lb. cooked meat
    Pork, boneless 1 lb. 2 cups ground
    Potato Chips 4 ozs. 2 cups coarsely crushed
    Potatoes, instant ⅓ cup flakes ½ cup prepared
    Potatoes, new 1 lb. 9 to 12 small
    Potatoes, red 1 lb. 7 to 9 small
        5 to 6 medium
    Potatoes, white or russet 1 lb. 3 medium
        2 ¼ cups peeled, diced
        3 cups shredded
        2 cups French fries
        1 ¾ cups mashed
    Prickly Pears 1 large ½ cup chopped or puréed
    Prunes, dried 12-oz. pkg. 2 ½ cups dried
    Pumpkin pie spice 1 tsp. ½ tsp. cinnamon, ¼ tsp. ginger, ⅛ tsp. allspice, and ⅛ tsp. nutmeg
    Pumpkin, fresh 1 lb. 1 cup cooked, mashed
        4 cups peeled & cubed
      5 lbs. 1 medium
        4 ½ cups cooked, puréed
        1 ½ cups chopped
    Rabbit 1 average 2 lbs.
        1 ½ cups cooked meat
    Radicchio 1 medium head 8 leaves
    Radishes 1 bunch 12 radishes
        1 cup sliced
    Raisins, seedless 16 ozs. 2 ¾ cups
    Raspberries, fresh 1 pint 1 ¾ cups
    Raspberries, frozen 10-oz. pkg. 1 cup w/syrup
    Red Beans, dried 1 lb. 2 ½ cups dried
        6 cups cooked
    Rhubarb, fresh 1 lb. 2 cups cooked
        4 to 8 stalks
    Rice, aromatic, uncooked 1 cup 3 cups cooked
    Rice, brown, uncooked 1 cup 4 cups cooked
    Rice, instant 1 lb. 4 cups uncooked
        8 cups cooked
    Rice, long grain converted 2 lbs. 4 ¾ cups uncooked
        14 cups cooked
    Rice, wild 1 lb. 3 cups uncooked
        9 to 10 cups cooked
    Rosemary, fresh 4-inch stem ¼ tsp. dried leaves
    Rutabaga 1 medium 2 to 3 lbs.
        5 cups cubed
    Saffron 4 to 6 threads ¼ tsp. crushed powder
    Sage, fresh 1 tbsp. chopped 1 tsp. dried
      12 leaves 1 tsp. dried
    Salsify, fresh 1 lb. 4 to 5 roots
    Salt Pork ¼ lb. 1 cup cracklings
    Sauerkraut 14-oz. can 1 ¾ cups
      32-oz. can 4 cups
    Scallions, with tops 1 bunch 6 to 8 scallions
        1 cup sliced
    Scallops, bay 1 lb. 75 scallops
        2 cups
    Scallops, sea 1 lb. 30 scallops
        2 cups
    Shallots, fresh 1 medium ½ to 1 oz.
        1 tbsp. minced
    Shortening 1-lb. can 2 ½ cups
    Shortening, melted 1 cup 1 cup cooking oil (Substitute only if a recipe calls for melted shortening.)
    Shortening, solid 1 cup 1 cup minus 2 tbsp. lard (⅞ cup)
        1 ⅛ cups butter (Decrease salt called for in the recipe by ½ tsp.)
    Shrimp, canned 4 ½-oz. can ½ cup
    Shrimp, in shell 1 lb. extra colossal less than 10
        colossal 10 to 15
        jumbo 21 to 25
        extra large 26 to 30
        large 31 to 35
        medium 43 to 50
        small 51 to 60
    Snow peas, fresh 4 ozs. 1 ½ cups trimmed
    Snow peas, frozen 6 ozs. 1 ½ cups
    Soup Base Paste ¾ tsp. 1 cup prepared
    Sour cream 1 cup ¾ cup sour milk or buttermilk and ⅓ cup butter or margarine
        1 cup plain yogurt
        ¾ cup milk, ¾ tsp. lemon juice, and ⅓ cup butter or margarine
    Sour or buttermilk 1 cup 1 cup plain yogurt
    Soybeans, dried 1 cup 3 cups cooked
    Spaghetti, uncooked 1 lb. 4 to 5 cups 2-inch pieces
        8 to 9 cups cooked
    Spearmint, dried 1 tbsp. ¼ cup chopped fresh mint
    Spinach, fresh 1 lb. 4 cups torn leaves
        1 ½ cups cooked
        ½ to ¾ cups cooked squeezed dry
    Spinach, fresh, packaged 10 ozs. 6 cups leaves
        1 ¼ cups cooked
        ⅔ cup cooked squeezed dry
    Spinach, frozen 10-oz. pkg. 1 ½ cups
    Split Peas, dried 1 lb. 2 ⅓ cups dried
        5 cups cooked
    Squash, spaghetti 2 lbs. 4 cups cooked strands
    Squash, summer 1 lb. 1 ⅔ cups cooked and mashed
    Squash, summer   2 cups sliced, cooked
        3 medium or 6 small
    Squash, summer, frozen 10 ozs. 1 ½ cups sliced
    Squash, winter 1 lb. 1 cup cooked and mashed
    Squash, winter, frozen 12-oz. pkg. 1 ½ cups sliced
    Strawberries, fresh 1 pint 2 ½ cups whole
        1 ¾ cups sliced
        1 ¼ cups puréed
        24 medium
    Strawberries, frozen, sliced 10-oz. pkg. 1 cup drained
        1 ¼ cups w/syrup
    Strawberries, frozen, whole 20-oz. pkg. 4 cups, whole
        2 ¼ cups puréed
    Stuffing Mix 8-oz. pkg. 4 cups dry
    Sugar Cubes 1 cube ½ tsp.
    Sugar, brown 1 cup firmly packed 1 cup granulated sugar
      1 lb. 2 ¼ cups firmly packed
      1 lb. 2 ¼ cups packed
    Sugar, brown, granulated 14-oz. box 2 ¾ cups
    Sugar, granulated 1 lb. 2 ¼ cups
      1 tsp. ⅛ tsp. noncaloric sweetener solution or follow manufacturer's directions
      1 cup 1 ½ cups corn syrup (Decrease liquid called for in the recipe by ¼ cup.)
        1 ⅓ cups molasses (Decrease liquid called for in the recipe by ⅓ cup.)
        1 cup powdered sugar
        1 cup brown sugar, firmly packed
        ¾ cup honey (Decrease liquid called for in the recipe by ¼ cup; for each cup of honey in baked goods, add ½ tsp. soda.)
      1 lb. 2 ¼ cups
      5 lbs. 11 ¼ cups
    Sugar, powdered 1 lb. 2 ¾ cups
      1 lb. 3 ½ to 3 ¾ cups unsifted
        4 to 4 ½ cups sifted
    Sunflower Seeds, in shell 7-oz. pkg. 2 ½ cups in shell
        ¾ cups shelled nuts
    Sweet potatoes, canned 16 ozs. 1 ¾ to 2 cups
    Sweet potatoes, fresh 1 lb. 2 large or 3 medium
        2 cups cubed or sliced
        1 ¾ to 2 cups mashed
    Swiss Chard, fresh 1 lb. 4 cups stems + 5 to 6 cups leaves
        1 ½ cups cooked stems plus 1 cup cooked leaves
    Taco Seasoning, dry 1 ¼-oz. pkg. 4 tbsps. dry
    Tangerines 1 lb. 4 average
        2 cups sections
    Tapioca 8-oz. pkg. 1 ½ cups
        3 ¾ cups cooked
    Thyme, fresh 1 sprig ½ tsp. dried
    Tofu, firm 1 lb. 2 ½ cups cubed
        2 cups crumbled
        1 ¾ cups puréed
    Tofu, soft 1 lb. 1 ¾ cups puréed
    Tomatillos 1 lb. 12 to 16 medium
    Tomato juice 1 cup ½ cup tomato sauce plus ½ cup water
      1 cup ½ cup tomato sauce and ½ cup water
    Tomato ketchup ½cup ½ cup tomato sauce plus 2 tablespoon sugar and 1 tablespoon vinegar
    Tomato sauce 1 cup ½ cup tomato aste and½ cup water
    Tomatoes, canned 16 ozs. 2 cups pulp & juice
      28 ozs. 2 cups drained
    Tomatoes, canned, diced 16 ozs. 2 cups pulp & juice
    Tomatoes, cherry 1 lb. 1 pint
        25 to 35 tomatoes
    Tomatoes, cooked 2 lbs. 1 ½ cups
    Tomatoes, fresh 1 medium 1 cup chopped
      1 lb. 2 large, 3 medium, 4 small
        1 to 1 ½ cups peeled, seeded, chopped
        ¾ cup cooked
    Tomatoes, sun-dried 1 oz. 10 tomatoes
    Tomatoes, with chilies 14 ½-oz. can 1 ¾ cups
    Turkey, whole 12 to 18 lbs. 25 servings
    Turkey, whole roaster 5 to 9 lbs. 3 ¾ to 6 ¾ uncooked meat
    Turnips 1 lb. 3 to 4 medium
        2 ½ to 3 cups cooked & mashed
    Turtle (Black) Beans, dried 1 lb. 2 to 2 ⅓ cups dried
        5 cups cooked
    Vanilla Bean, scraped 1-inch bean 1 tsp. extract
    Vanilla extract 1 tsp 1-inch/2.5-cm piece of vanilla bean
      1 oz. 2 ½ tbsps.
    Vanilla Wafers 30 wafers 1 cup fine crumbs
      12-oz. box 88 wafers
    Vegetables, frozen 10-oz. pkg. 1 ½ cups
      16-oz. pkg. 2 to 2 ¾ cups
      20-oz. pkg. 3 to 4 cups
    Vinegar - Balsamic 1 tbsp 1 tablespoon red wine vinegar plus ½ teaspoon light brown sugar
    Vinegar - Wine 1 tsp 2 teaspoon lemon juice
    Walnuts, chopped 1 lb. 3 ½ cups
    Walnuts, halves 2 ½-oz. pkg. ⅝ cup
      7-oz. pkg. 1 ¾ cups
      16-oz. pkg. 4 cups
    Walnuts, in shell 1 lb. 2 cups shelled nuts
    Walnuts, pieces 2-oz. pkg. ⅓ cup
    Watercress 1 bunch 2 cups chopped
    Watermelon, with rind 22 lbs. 22 cups cubes or balls
    Wax Beans, fresh 1 lb. 3 cups trimmed
        2 ½ cups cut & cooked
    Wheat Berries, uncooked 1 cup 3 cups cooked
    Wheat, cracked, uncooked 1 cup 3 to 3 ½ cups cooked
    Whipped Topping, frozen 8-oz. carton 3 ½ cups
    White Beans, dried 1 lb. 2 to 2 ½ cups dried
        6 cups cooked
    Wonton Wrappers 1 lb. 60 wrappers
    Worcestershire sauce 1 tsp. 1 tsp. bottled steak sauce
    Yeast, active ¼-oz. pkg. 2 ¼ tsps.
      4-oz. jar 14 tbsps.
    Yeast, compressed .06-oz. cake equal to ¼-oz. pkg. dry
    Yogurt 1 cup 1 cup buttermilk · or 1 cup milk plus 1 tablespoon lemon juice
      3 cups 1 cup yogurt "cheese"
    Yogurt, plain 1 cup 1 cup buttermilk
    Zucchini 1 lb. 3 medium
        1 cup sliced
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    Welcome!

    Ken and Karin

    We are the kitchen divas: Karin and my partner in life Ken.

    We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. Variety is definitely the spice of life!

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