In a pinch, try these substitutions to get you through your recipe.
Asian fish sauce, 1 tablespoon
Use 2 teaspoons soy sauce and 1 teaspoon anchovy paste.
Baking powder, 1 teaspoon
Use 1⁄ 2 teaspoon cream of tartar and 1⁄ 4 teaspoon baking soda (make fresh for each use).
Buttermilk, 1 cup
Place 1 tablespoon vinegar or lemon juice in cup and stir in enough milk to equal 1 cup; let stand 5 minutes to thicken. Or use 1 cup plain yogurt or sour cream, thinned with 1⁄ 4 cup milk (there will be some leftover).
Cake flour, 1 cup
Place 2 tablespoons cornstarch in cup and add enough all-purpose flour to fill to overflowing; level off top; stir well before using.
Substitute green onion tops.
Chocolate, unsweetened, melted, 1 ounce
Use 3 tablespoons unsweetened cocoa plus 1 tablespoon salad oil, shortening, butter, or margarine.
Cornstarch (for thickening), 1 tablespoon
Use 2 tablespoons all-purpose flour or 2 tablespoons quick-cooking tapioca.
Light brown sugar, 1 cup
Use 1 cup granulated sugar and 1 tablespoon molasses or use dark brown sugar.
Substitute sliced smoked bacon. Simmer in water for three minutes, then rinse and drain.
Pepper, ground red, 1⁄ 8 teaspoon
Use 4 drops hot pepper sauce.
Use walnuts or almonds.
Use ham, preferably Westphalian or a country ham, such as Smithfield.
Use red onion.
Tomato sauce, 15-ounce can
Use 6-ounce can tomato paste plus 11⁄ 2 cans water.
Yeast, active dry, 1⁄ 4-ounce package
Use 0.6-ounce cake, or use one-third of 2-ounce cake compressed yeast.
Use brandy or an appropriately flavored liqueur.