Note from Cheri: This article exceprted from Linda Resnick and Dee Brock's book Food FAQs: Substitutions, Yields & Equivalents. This invaluable reference should be in every cook's library. Did you ever chop onions until the tears ran down your face only to discover you had cut twice as much as you need? Did you ever run out of milk halfway through a cake recipe? Have you ever tried to substitute one hot chile pepper for another without knowing which to choose? These are the types of questions answered in Food FAQs: Substitutions, Yields & Equivalents. It provides comprehensive and accurate information about substitutions, yields and equivalents in one handy, easy-to-use volume. Click for more information or to order through Amazon.com.

Yields

To Get	Use
1 cup chopped apple	1 medium apple (about 1/3 pound)
5 cups broccoli stems and florets	1 average bunch (1-1‡ pounds)
1 cup melted or solid butter	2 sticks or 1/2 pound
2 cups cooked crab meat	1 pound cooked crab meat
1 cup cooked pasta shapes	2-3 ounces raw pasta
1 cup cooked brown rice	1/4 cup raw rice

Substitutions