Sour Cream Substitution

From King Arthur Flour

1 c sour cream =

1 c milk + 1 TBSP vinegar, mix and let sit for 5 min.


Soft Food Diet

I have been running around the internet looking for delicious things to eat that are on the “doctor approved” list.

Thankfully I have been upgraded from a clear liquid diet (ginger ale, veg broth, black mild tea, jello) to a full liquid diet (pureed UNSPICED cream of potato soup, coca cola, ice cream, yogurt, pureed oatmeal, tea, coffee, cream of wheat, ensure complete therapeutic nutrition drink) to a soft food diet.

Obviously no spices, vegetables, fruits, herbs or anything like that can be eaten. Nothing too delicious. No complex grains, no whole wheat flour, no lentils.

Soft food approved list:

French toast (wonder bread dipped in egg, milk and sugar mixture)

Grilled cheese (wonder bread and kraft singles)

Pureed Unspiced Cream of Potato Soup (Amendment for restricted diet: skip the onion, skip the dill, skip the black pepper. Change chicken broth to  vegetable broth. When soup is done, puree.)

Pureed Oatmeal (Take quaker instant rolled oats, add water and microwave for 1 minute – add more water than recipe on box indicates. When cooked, puree. Serve with white or brown sugar and milk or cream.)

Mac and cheese (kraft)

Lightly toasted wonder bread with butter and jam (make mushy)

Milk tea

Milk coffee

Mango milkshake (milk/ice cream and mango puree with sugar)

Mango lassi (yogurt and mango puree with sugar)

Baked potato (well mashed with butter and yogurt/sour cream and salt)

Soft tofu lightly cooked on skillet with a touch of oil

Scrambled eggs (cheese is okay with this, as is milk, butter and cream)(skip the black pepper in the linked recipe, however)

Hard boiled eggs with salt

Unsweetened applesauce (my doc said go easy on this, because apples are too hard for the stomach to digest)

Bananas (mushy and only a little at a time)

Cheerios in milk (mushy)


Chocolate and vanilla pudding


Chocolate ice cream

Lemon and raspberry ice (link is to the brand they served in the hospital)

Upma (original recipe here)(to modify for limited diet – cook upma (available in indian grocery stores) in butter and salt until pink – add a lot of water and yogurt to make it very liquidy and soft – enjoy)(add cumin, mustard seeds and bay leaves to the butter if you are allowed to eat that)  [upma is not a grain, it is soft on your stomach, and is considered sick people food in india)(upma is not the same as semolina or cream of wheat or anything like that, it is something different).

Mung bean sprout soup (sprout mung beans – cook on stove with salt, turmeric and water until mushy – filter out the mung beans – you have a protein rich easily digestible healthy broth)(this has tremendous nutritional value and minerals, and tastes really good)

Indian Puffed Rice (Mumra) – (Original recipe) – (Blog with pictures) – Restricted diet amendment: Dry roast puffed rice in oil and salt. Add mustard seeds and turmeric if your doctor says it’s okay. It’s a nice, crispy, savory snack with next to no calories.

Indian Flattened Rice (Poha) – Dry roast flattened rice in oil and salt. Add mustard seeds and turmeric if your doctor says it’s okay. It’s a nice, crispy, savory snack with next to no calories. Enjoy with salt and lemon juice.

Sweet banana stir fry – Works best with a spotted, slightly mushy banana – Heat oil on skillet. Add turmeric and cumin and mustard seeds if you are allowed to eat that. Add sliced banana. Sprinkle with salt and sugar. Enjoy!

Sheera (indian sweet) – (Original recipe) – Amendment: make using only semolina/rava, clarified butter/ghee, sugar and milk. Add extra milk to make it very mushy. Instant warm yummy goodness.


Coffee Flan

Almond Flan

Creme Brulee

Deviled Food Cupcakes


avocado (I like it mashed with salt and lemon juice on toast)

peanut butter (skippy creamy)

Barilla pasta with Barilla pasta sauce with cheddar cheese

Resources (my doctor’s approved food list is more limited than what is listed below, so if you are on a restricted diet, go with what your doctor says before anyone else):

Pierogi (This is the original recipe)

Read more at:

Pierogi Dough:
4 pounds all-purpose flour
1 tablespoon olive oil
2 large eggs
1 teaspoon kosher salt
3 1/2 cups warm water (110 degrees F)
Nonstick cooking spray
Mashed Potato Filling:
2 pounds red potatoes
Kosher salt
1 stick butter
4 ounces cream cheese
3 ounces sour cream
1 tablespoon granulated garlic
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1 pound soft European farmer’s cheese
Milk to thin, if necessary
Nonstick cooking spray
To Serve:
4 ounces olive oil
1 medium yellow onion, julienned and sauteed
Sour cream
1 ounce clarified butter
1 teaspoon chopped fresh parsley

For the pierogi dough: In the bowl of a stand mixer fitted with a dough hook, add the flour, olive oil, eggs, salt and 2 1/2 cups warm water. Start the mixer on slow for a minute, and then switch to high for another couple of minutes until the dough pulls away from the bowl. Then slow the mixer down to medium speed and slowly add the remaining 1 cup warm water. Once the water is absorbed, return the mixer to high and let the dough beat for 10 minutes.

Remove from the bowl. Cut the dough into 4 pieces. Form into balls, spray with nonstick spray, wrap in plastic wrap and let rest in a warmer area for 20 minutes.

Spray the counter or large cutting board with the nonstick spray and begin to roll the dough with a rolling pin. Roll until a consistent thickness of 1/4-inch. Then spray with nonstick spray. (If it gets too thin, that’s ok as you can re-ball and roll out again.) Use about a 3-inch circle cutter and press down hard and give a slight twist to completely separate from the rest of the dough, continue this throughout the entire piece.

Remove the scraps and in-betweens, save, re-ball and re-roll. Then flip the circle cut-outs; they are ready to be stuffed.

For the mashed potato filling: Boil the red potatoes, leaving the skin on, in a stock pot with 2 tablespoons kosher salt. Once the potatoes are soft, drain off the water and place in the mixer bowl with the dough hook or paddle attachment. Add the butter right away so it will start to melt. Then add the cream cheese, sour cream, granulated garlic, onion powder and black and white peppers into the bowl and mix on a medium speed. Mix until smooth and free of all lumps. Now add the farmer’s cheese and mix on high for a couple minutes until a little fluffy. Season with kosher salt. Loosen with milk if necessary. Let cool.

Line a baking sheet with parchment paper and spray with nonstick spray (so the delicate dough doesn’t stick. Place about 1 teaspoon of the potato and cheese filling in the center of all the cut-outs. (I like to use a bamboo skewer or large toothpick to remove the filling from the spoon to keep your hands clean.) Then pick up the dough with two hands and fold over the filling. Slightly pull out both sides at the base of the fold, then continue to pull, then pinch, and form and seal as you continue around the half moon. Double check for any areas that aren’t smooth or completely sealed. Repeat. Place on the prepared baking sheet.

In a large saucepan bring three-quarters of a gallon of water and 1 tablespoon kosher salt to a rapid boil. One by one, drop in the pierogis. Par-boil them until they float, about 5 minutes. Then place them back on the baking sheet to let cool.

To serve: Cover the bottom of a saute pan with olive oil over medium-high heat. Once the oil is hot, saute the pierogis; they should sizzle once they hit the oil. After a minute or so, flip them, looking for a golden brown color. Plate with the sauteed onions and a side of sour cream for dipping. Drizzle with the butter and sprinkle with the parsley. Enjoy!

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Recipe courtesy of Pauly Fohrenkamm, Nye’s Polonaise Room

Read more at:

Conversion Table For Recipes


100 C = 212 F
110 C = 225 F
130 C = 250 F = Gas 1/2
140 C = 275 F = Gas 1
150 C = 300 F = Gas 2
170 C = 325 F = Gas 3
180 C = 350 F = Gas 4
190 C = 375 F = Gas 5
200 C = 400 F = Gas 6
220 C = 425 F = Gas 7
230 C = 450 F = Gas 8
240 C = 475 F = Gas 9


10g = 1/2 oz
20g = 3/4 oz
25g = 1 oz
50g = 2 oz
100g = 3 oz
150g = 5 oz
250g = 6 oz
300g = 10 oz
400g = 14 oz
450g = 1 lb
500g = 1lb 2 oz

Butter, Shortening, Cheese and Other Fats

1 tbsp = 1/8 stick = 1/2 oz = 15g
2 tbsp = 1/4 stick = 1 oz = 30g
4 tbsp = 1/2 stick = 2 oz = 60g = 1/4 cup
8 tbsp = 1 stick = 4 oz = 115g = 1/2 cup
16 tbsp = 2 sticks = 8 oz = 225g = 1 cup
32 tbsp = 4 sticks = 16 oz = 45og = 2 cups

Flour (unsifted)

1 tbsp = 1/4 oz = 8.75g
4 tbsp = 1 1/4 oz = 35g = 1/4 cup
5 tbsp = 1 1/2 oz = 45g = 1/3 cup
= 2 1/2 oz = 70g = 2/3 cup
= 3 1/2 oz = 90g = 3/4 cup
= 5 oz = 140g = 1 cup

Granulated Sugar

1 tsp = 1/6 oz = 5 g
1 tbsp = 1/2 oz = 15g
4 tbsp = 1 3/4 oz = 45g = 1/4 cup
5 tbsp = 2 1/4 oz = 75g = 1/3 cup
= 3 1/2 oz = 100g = 1/2 cup
= 7 oz = 200g = 1 cup

Other Equivalents


Dry: 3/4 cup = 4 oz = 115g
Fresh: 2 cups = 4 oz = 115g

Brown Sugar: 1 1/2 cups = 1 lb = 450g

Confectioners’ or Icing Sugar: 4 cups = 1 lb = 450g

Egg Whites: 1 = 2 tbsp and 8 = 1 cup

Egg Yolks: 1 = 1 tbsp and 16 = 1 cup


Chopped: 3/4 cup = 4 oz = 115g
Ground: 1 cup loosely packed = 4 oz = 115g


Sliced Carrots and other roots: 3 cups = 1 lb = 450g
Puréed Carrots and other roots: 1 1/3 cups = 1 lb = 450g
Onions, sliced: 1 1/3 cups = 1 lb = 450g
Potatoes, raw, sliced or chopped: 3 cups = 1 lb = 450g
Spinach: 1 1/2 cups = 1 lb = 45og

Ounces to grams: multiply by 28.35
Teaspoons to milliliters: multiply by 5
Tablespoons to milliliters: multiply by 15
Fluid ounces to millilitres: multiply by 0.24
Cups to litres: multiply by 0.24
Fahrenheit to Celsius: subtract 32, multiply by 5 and divide by 9


I hope this will be a fairly comprehensive list of British cooking terms and their equivalents. If you find any I’ve missed, let me know and I’ll add them to the list icon_biggrin.gif

I also recommend as an excellent resource when it comes to finding substitutes.

British terms are on the left and American terms on the right.


aubergine = eggplant
ale = a beer stronger than most lagers sold in the U.S.


bap = a bun, similar to what you’d use for a hamburger but bigger and also used for sandwiches
bangers = sausage (when used in bangers & mash you want a nice, thick, meaty one)
beetroot = beet
bicarbonate of soda = baking soda
biscuit = cracker or cookie
braising steak = chuck steak
broad bean = fava bean
bully beef = corned beef


candy floss = cotton candy
caster sugar = superfine granulated (to make your own, whizz regular granulated in a blender for a minute)
chicory = endive
chipolata = small pork sausage
chips = french fries
cling film = plastic wrap
collops = meatballs
coriander leaves = cilantro
corn flour = corn starch
cos = romaine lettuce
courgette = a small zucchini (nothing like the size of zucchinis that are often grown in U.S. gardens)
crisps = potato chips


demerara = sugar light brown cane sugar
desiccated coconut = shredded coconut
devonshire dream = a particular type of clotted cream
digestive biscuits = similar to graham crackers
double cream = heavy cream


endive = chicory
essence = extract


fairy cake = cupcake
finnan haddie = smoked haddock
french bean = green bean


gammon = ham (a cooked joint that is eaten hot, often with pineapple)
glacé = candied
golden syrup = similar to light corn syrup
greaseproof paper = wax paper
grill = broil
griller = broiler


ham = bought cold and thinly sliced
hob = stovetop
hundreds and thousands = sprinkles


icing sugar = confectioners’ sugar


jacket potato = baked potato
jelly = jello


king prawns = jumbo shrimp


mangetout = snow peas
marmite = a brand name for a yeast extract that Brits love to spread on their toast. You will either love it or hate it. Marmite can also be a flavouring on things like Twiglets, a type of snack food.
marrow = squash that looks like a giant zucchini
mince = ground meat


neeps = mashed turnips (the yellow kind, rutebega)


offal = variety meats (liver, heart, kidney)


pine kernels = pine nuts
pips = seeds
prawns = a large shrimp
pudding = dessert
pudding rice = used specifically for desserts like rice pudding, short-grained, arborio may make an acceptable substitute
punnet = basket, as in strawberries or blueberries, usually a pint in America


rasher = slice (most often used in terms of bacon)
rocket = argula


self raising flour = all-purpose flour with baking powder
shandy = beer with lemonade
sharon fruit = persimmon
sherbet = powdered candy
silverside = beef cut from the rump
silver beet = swiss chard
single cream = light cream
spring onion = scallion/green onion
squash = liquid concentrate, which makes a fruity drink when diluted (kind of like koolaid)
stoned = seeded
strong flour = bread flour or hard-wheat flour
sultanas = golden raisins
swede = yellow turnip (rutebega)
swiss roll tin = jelly roll pan


tatties = potatoes
treacle = similar to molasses


wholemeal flour = wholewheat flour