Passover Recipe Substitute List 2015-Goltz

1 oz = 28 grams

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 ¼ cup oil and 7 tablespoon granulated sugar

14 oz. sweet chocolate (German-type) = 3 tablespoon unsweetened cocoa powder plus 2 ⅔ tablespoon oil and 4 ½ 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 nondairy 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 ¼ cups granulated sugar plus ¼ cup water

Molasses

1 cup molasses =1 cup honey (and vice versa) now that the flavor will be different.

1 cup corn syrup = 1 ¼ cups granulated sugar plus ⅓ cup water, boiled until syrupy

1 cup vanilla sugar = 1 cup granulated sugar with 1 split vanilla bean left for at least 24 hours in a tightly covered jar

1 cup marshmallow cream /2.5 ounces =8 large marshmallows or 1 cup miniature marshmallows

1 cup of flour, substitute 5/8 cup matzo cake meal or potato starch, or a combination sifted together

1 tablespoon flour = ½ tablespoon potato starch

1 cup corn starch = 7/8 cup potato starch

1 teaspoon cream of tartar= 1 ½ teaspoon lemon juice or 1 ½ 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 matzos ground in a food processor

1 cup matzo 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 ½ stick butter or margarine

Chicken fat or gribenes = 2 caramelized onions, Saute 2 sliced onions in 2 tablespoon oil and 2 tablespoons sugar. Cook until the onions are soft. Puree the onions once they are golden.

1 cup milk (for baking) = 1 cup water plus 2 tablespoon margarine, or ½ cup fruit juice plus ½ cup water<

1 ¼ cup sweetened condensed milk =1 cup instant nonfat dry milk, ⅔ cup sugar, ⅓ cup boiling water and 3 tablespoons margarine. Blend all the ingredients until smooth. To thicken, let set in the refrigerator for 24 hours.

1 cup wine= 13 tablespoons water, 3 tablespoons lemon juice and 1 tablespoon sugar. Mix together and let set for 10 minutes.

For frying: Instead of chicken fat, use combination of olive oil or vegetable oil and 1 to 2 tablespoons pareve Passover margarine.

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 ½ teaspoon of vegetable oil for ea

Italian Seasoning= ¼ teaspoon EACH dried oregano leaves, dried marjoram leaves and dried basil leaves plus ⅛ teaspoon rubbed dried sage. This can be substituted for 1 ½ 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 ⅔ 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.

Seasoned Rice Wine Vinegar = 3 tablespoons white vinegar, 1 tablespoon white wine, 1 tablespoon sugar, ½ teaspoon salt. Mix to combine. Makes ¼ cup

Rice vinegar = 3 tablespoons lime juice plus 2 teaspoons sugar

Cider vinegar = 2 tablespoons lemon juice plus 1 tablespoon orange

Hot pepper sauce = ¾ teaspoon cayenne pepper plus 1 teaspoon vinegar

Flavored Vinegar = lemon juice in cooking or salad, grapefruit juice in salads, wine in marinades.

Water Chestnuts- substitute raw jicama

Orange liqueur = substitute an equal amount of frozen orange juice concentrate

You 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).

subheading: Soy Sauce Substitute:

This soy sauce substitute doesn't taste exactly like the real thing, but it makes a flavorful alternative for Pesach stir fry.

2 tablespoons beef broth

1 tablespoon red wine vinegar

1 teaspoon balsamic vinegar

1 tablespoon brown sugar

1 teaspoon oil

⅛ teaspoon garlic powder

black pepper to taste

¼ cup boiling water

Directions at koshereye.com

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