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  2. 36 Common Substitutes for Cooking and Baking Ingredients - AOL

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    Baking Powder. For one 1 teaspoon of baking powder, use 1/4 tsp. baking soda and 1/2 tsp. vinegar or lemon juice and milk to total half a cup. Make sure to decrease the liquid in your recipe by ...

  3. Kālua - Wikipedia

    en.wikipedia.org/wiki/Kālua

    Kālua puaʻa (kālua pig). Kālua (Hawaiian:) is a traditional Hawaiian cooking method that utilizes an imu, a type of underground oven.The word "kālua" ("to cook in an underground oven" in the Hawaiian language) may also be used to describe the food cooked in this manner, such as kālua pig or kālua turkey, which are commonly served at lūʻau feasts.

  4. What to use when you're out of heavy cream - AOL

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    Find the best heavy cream substitutes including half-and-half, Greek yogurt, cottage cheese and more. ... for all of your everyday baking and cooking needs. ... and 1/4 cup melted butter in cake ...

  5. Kahlúa - Wikipedia

    en.wikipedia.org/wiki/Kahlúa

    Kahlúa is used to make cocktails or drink neat or on ice. Some people use it when baking desserts, and/or as a topping for ice cream, cakes, and cheesecakes.. It is mixed in several ways, often with different combinations of milk, cream, coffee and cocoa.

  6. My Husband Cracked the Code to the Juiciest, Most Flavorful ...

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    Up next: The Secret Ingredient for Making Jarred Pasta Sauce Taste Like It Came From an Italian Restaurant. Related articles. AOL. ... Search Recipes. Cookie-Tin Smoked Salmon. Corn Dog.

  7. Spread (food) - Wikipedia

    en.wikipedia.org/wiki/Spread_(food)

    Butter and soft cheeses are typical spreads. A sandwich spread is a spreadable condiment used in a sandwich, in addition to more solid ingredients. Butter, mayonnaise, prepared mustard, and ketchup are typical sandwich spreads, along with their variants such as Thousand Island dressing, tartar sauce, and Russian dressing.

  8. Which Milk Substitute Is Right for Your Recipe? 15 ... - AOL

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    In an absolute pinch, water can sometimes be used as a substitute in a recipe that calls for milk…but you might experience some changes in flavor and texture. (Think less creamy, less fluffy and ...

  9. Roux - Wikipedia

    en.wikipedia.org/wiki/Roux

    The fat is most often butter in French cuisine, but may be lard or vegetable oil in other cuisines. Roux is used in three of the five mother sauces of classic French cooking: béchamel sauce, velouté sauce, and espagnole sauce. [4] Roux may be made with any edible fat. For meat gravies, fat rendered from meat is often used.