Salted butter can be readily substituted for oleo at a simple one-to-one ratio. "Oleo" is a less-commonly used word for margarine, a form of imitation butter.
Depending on the application, there are other possible substitutions. One cup of lard combined with 1/2 teaspoon of salt can readily substitute for 1 cup of oleo. Additionally, 7/8 cup of either vegetable oil or lard can be combined with 1/2 teaspoon of salt to substitute for 1 cup of oleo; the reduction in volume is necessary because butter and oleo have higher water contents. For sautéing, olive oil is a suitable substitute, although the flavor contribution is somewhat different.Learn More
Carrots or jicama can be substituted for celery as a raw vegetable snack. Bok choy can be substituted for celery in both raw and cooked dishes. Fennel stalk or cardoon can be used instead of celery in cooked dishes, but care must be taken to cook them much longer.Full Answer >
Brandy can be substituted in a recipe with apple juice, apple cider vinegar, white grape juice, diluted apricot syrup, diluted peach syrup or water, according to What's Cooking America. Brandy extract can also be used in place of brandy.Full Answer >
When making a Sazon Goya substitute, thyme or basil can be substituted for oregano. Chili powder can be substituted for the cumin. Tumeric or paprika can stand in for the achiote seeds if they are not readily available.Full Answer >
According to Pomona's Universal Pectin, citric acid can be substituted with lemon juice. Two teaspoons of citric acid is equal to 4 teaspoons of lemon juice.Full Answer >