Every 6 pods = 1 teaspoon ground cardamom.

Every 1 pod = 1/6 teaspoon.

— Lee Thayer 2021/09/01 20:06

For recipes calling for ¼ cup fine, dry bread crumbs, substitute any of these items:

• ¾ cup soft bread crumbs.
• ¼ cup panko.
• ¼ cup saltine cracker crumbs.
• ¼ cup crushed cornflakes or other unsweetened cereals.
• ⅔ cup regular rolled oats - use this only as a substitute for bread crumbs in meat loaf and other meat mixtures, such as burgers, as oats will not crisp up as nicely when used as casserole toppings and breadings.

— Lee Thayer 2021/08/17 18:01

• Celery Seed
• 1 tablespoon of celery seed = 3 tablespoons of dried celery flake.

• Onion Powder
• Use half the amount of onion powder to replace dried minced onion.

• Garlic Powder
• Use half the amount of garlic powder to replace dried minced garlic.

• Dill Weed
• 1 tablespoon of fresh = 1 teaspoon dried.
• Use equal amount of dried tarragon if no dried dill on hand.

• Dill Seed
• Use equal amount of dried caraway seed or celery seed if no dried dill on hand.

1 teaspoon garlic salt = 1/8 teaspoon garlic powder + 7/8 teaspoon salt.

1 teaspoon onion salt = 1/2 teaspoon onion powder + 1/2 teaspoon salt.

For garlic: 1 large clove of garlic is equal to 1 1/2 teaspoons of dried garlic, or 1/2 teaspoon of garlic powder. A smaller clove of garlic is 1/2 teaspoon of garlic flakes, and 1/8 teaspoon of garlic powder.

I had to research this as a recipe I was going to add here calls for a 2 quart casserole dish, I don't have any Pyrex dishes that are ‘casserole’ dishes, I just have standard state of Kansas dishes, so I looked up the size of casserole dishes. I do use Pyrex dishes for nearly everything I bake.

Casserole Size and the Baking Pan Size in inches:

1 1/2 quarts = 9x5x3 loaf pan
2 quarts = 8 inch square cake pan OR 7×11 cake pan
2 1/2 quarts = 9 inch square cake pan
3 quarts = 9×13 cake pan
4 quarts = 10×14 cake pan

9×13 pan = two 8×8 inch pans

Several good references are here:

http://www.almanac.com/content/substitutions-baking-pan-sizes http://www.craftybaking.com/howto/baking-pans-substitution-chart

I post a lot of recipes that call for this, I have never seen this available so I did some searching and found two substitutes.

1/2 teaspoon Cayenne powder per 3/4 teaspoon red pepper flakes.
1 red Bird’s Eye chili per 3/4 teaspoon flakes.
1 to 1 swap with Bird's Eye Dried Crushed Chilis (Thai Chili Powder).

Lemongrass (also spelled lemon grass) is an Asian grass used throughout Thailand and Southeast Asia. It is commercially grown in Thailand, Australia, Mexico, and the US mainly in California and Florida.

I had to research this since some viewers may not have fresh lemongrass available but can typically be found in the spice section of most grocery stores, and the Asian stores should stock this regularly.

To use fresh lemongrass it is just stated by number of stalks, the stalks are then pounded and tied in a knot and are removed before serving the dish.

I found several sites that have stated a ratio and all seem to agree.

The ratio is 1 teaspoon powdered = 1 stalk fresh.