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Best Pesach recipe substitute list

BEST PESACH RECIPE SUBSTITUTE LIST

By Eileen Goltz ~
At some point during Pesach preparations we’ve all tried to convert a mainstream recipe into a Pesach one only to discover that we don’t have a clue as to what to substitute for a chometz ingredient. This panic moment is why I started compiling my list of Pesach substitutes. I’ve added some great new substitutions this year. If anyone has any other substitutions that they would like to share please let me know at eztlog@gmail.com or at my blog cuisinebyeileen.wordpress.com.

BEST PESACH RECIPE SUBSTITUTE LIST

  • 1 oz. baking chocolate (unsweetened chocolate) = 3 tablespoon unsweetened cocoa powder plus 1 tablespoon oil or melted margarine
  • 16 oz. semi-sweet chocolate = 6 tablespoon unsweetened cocoa powder plus 1/4 cup oil and 7 tablespoon granulated sugar
  • 14 oz. sweet chocolate (German-type) = 3 tablespoon unsweetened cocoa powder plus 2 2/3 tablespoon oil and 4 1/2 tablespoon granulated sugar
  • 1 cup confectioners’ sugar = 1 cup granulated sugar minus 1 tablespoon sugar plus 1 tablespoon potato starch pulsed in a food processor or blender
  • 1 cup sour milk or buttermilk for dairy baking = 1 tablespoon lemon juice in a 1 cup measure, then fill to 1 cup with Passover non-dairy creamer. Stir and steep 5 minutes
  • Butter in baking or cooking = use pareve Passover margarine in equal amounts. Use a bit less salt
  • 1 cup honey = 1 1/4 cups granulated sugar plus 1/4 cup water
  • 1 cup corn syrup = 1 1/4 cups granulated sugar plus 1/3 cup water, boiled until syrupy
  • 1 cup of flour = substitute 5/8 cup matzo cake meal or potato starch, or a combination sifted together
  • 1 tablespoon flour = 1/2 tablespoon potato starch
  • 1 cup corn starch = 7/8 cup potato starch
  • 1 teaspoon cream of tarter = 1 1/2 teaspoon lemon juice or 1 1/2 teaspoon vinegar
  • 1 cup graham cracker crumbs = 1 cup ground cookies or soup nuts plus 1 teaspoon cinnamon
  • 1 cup bread crumbs = 1 cup matzo meal
  • 1 cup matzo meal = 3 matzoth ground in a food processor
  • 1 cup matzoth cake meal = 1 cup plus 2 tablespoon matzo meal finely ground in a blender or food processor and sifted
  • 3 crumbled matzo = 2 cups matzo farfel
  • 1 cup (8 oz.) cream cheese = 1 cup cottage cheese pureed with 1/2 stick butter or margarine
  • 1 cup milk (for baking) = 1 cup water plus 2 tablespoon margarine, or 1/2 cup fruit juice plus 1/2 cup water
  • 1 1/4 cup sweetened condensed milk = 1 cup instant nonfat dry milk, 2/3 cup sugar, 1/3 cup boiling water and 3 tablespoons margarine. Blend all the ingredients until smooth. To thicken, let set in the refrigerator for 24 hours.
  • Eggs: Passover egg substitutes don’t work quite as well as the chometz egg substitutes. For kugels, matzo balls, fried matzo and some cakes the recipes will probably be ok. However, if you want to avoid them (and I do) you can add one extra egg white and 1/2 teaspoon of vegetable oil for each yolk eliminated when baking. Use only egg whites as the dipping to coat and fry meats.
  • Italian Seasoning = 1/4 teaspoon EACH dried oregano leaves, dried marjoram leaves and dried basil leaves plus 1/8 teaspoon rubbed dried sage. This can be substituted for 1 1/2 teaspoons Italian seasoning.
  • Curry Powder = 2 tablespoons ground coriander, 1 tablespoon black pepper, 2 tablespoons red pepper, 2 tablespoons turmeric, 2 tablespoons ground ginger. Makes 2/3 cup.
  • Pancake syrup = use fruit jelly, not jam and add a little water to thin. I always like to combine the jelly and water in a microwave safe bowl and heat it gently before I serve it.
  • Orange liqueur = substitute an equal amount of frozen orange juice concentrateYou can mince the tops of green onions and use them in recipes that call for chives or use celery tops instead of parsley (who are we kidding, we always have parsley during Pesach)
  • Corn Syrup Subsitute = 2 cups white sugar, 3/4 cup water, 1/4 teaspoon cream of tartar, 1 dash salt
    Combine all ingredients in a heavy, large pan.Stir and bring to a boil. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage.stir often. Cool syrup and store in a covered container at room temperature.
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