1/8 teaspoon = 0.5 mL 1/4 Teaspoon = 1 mL 1/2 teaspoon = 2 mL 3/4 tspoon = 4 mL 1 teaspoon = 5 mL 1 tablespoon = 15 mL 2 tablespoons = 30 mL 1/4 cup = 60 mL 1/3 cup = 75 mL 1/2 cup = 125 mL 2/3 cup = 150 mL 3/4 cup = 175 mL 1 cup = 250 mL 2 cups = 1 pint = 500 mL 3 cups = 750 mL 4 cups = 1 quart = 1 L
Volume Measurements fluid
1 fluid oz (2 Tbsp.) = 30 mL 4 fluid ozs .( 1/2 cup) = 125 mL 8 fluid ozs. ( 1 cup) = 250 mL 12 fluid ozs (1 1/2)= 375 mL 16 fluid ozs (2 cups) = 500 mL
* Exported from MasterCook *
Mexican Dip
Recipe By :Margo/Boston
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
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2 bars cream cheese -- (8 oz) softened
2 jars salsa -- (16 ounces)
Grated cheese as much as you want ( I use the packages of shredded Mexican cheese blend )
5 green olives
5 black olives
1 tomato
1 bunche scallions -- (1 to 2)
1st layer: whip cream cheese with hand mixer and place on bottom of pie plate
2nd layer; salsa
3rd layer; shredded cheese
4th layer: Garnish with sliced green and black olives and chopped tomato and scallions.
Let dip stay out at room temperature for awhile to allow cream cheese to soften
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Serving Ideas : serve with corn chip scoopers or tortilla chips.
Nutr. Assoc. : 0 0 0 0 0 0 0
* Exported from MasterCook *
Mocha Latte Smoothie
Recipe By :Recipe Zaar
Serving Size : 2 Preparation Time :0:00
Categories : Beverages
Amount Measure Ingredient -- Preparation Method
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3/4 cup milk
1/2 teaspoon vanilla
2 tablespoons sugar
3 tablespoons instant mocha flavored coffee
1 tablespoon instant coffee
2 tablespoons chocolate syrup
1 cup ice
Place all ingredients in blender and blend on high until smooth.
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Nutr. Assoc. : 0 0 0 0 0 0 0
* Exported from MasterCook *
Easy Beef Stroganoff
Recipe By :Dixiegrits
Serving Size : 0 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
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1 pounds lean stew beef -- (1 to 2)
1 envelope dry onion soup mix
3 cans undiluted mushroom soup -- (3 to 4)
1 small carton sour cream
Place stew beef in sprayed crock pot. Sprinkle with dry soup mix. Add
mushroom soup (depending on how big your crock pot is or how much
gravy you want). Mix well.
Cook on low all day, add sour cream about 30 minutes to an hour before
serving. This is delicious over noodles or rice. I know it sounds too easy
but it is delicious and makes the house smell wonderful.
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Nutr. Assoc. : 0 0 0 0
* Exported from MasterCook *
Mrs. Pillsbury's Casserole
Recipe By :IowaSue
Serving Size : 0 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
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1 pound ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1 can whole kernel corn -- (16 oz) drained
1 can condensed mushroom soup
1/2 cup pimento green olives -- sliced (salad style)
1 can biscuits (10 each)
1 large beaten egg
1/2 cup yellow cornmeal
Preheat oven to 375°. Brown beef, onion and green pepper; drain. Stir in
corn, soup and olives and simmer while preparing biscuits.
Separate biscuit dough into 10. Dip in egg, then cornmeal and lay on wax
paper. Spoon HOT meat mixture into ungreased 1 1/2 quart (11 x 7")
casserole or 9" square pan. Tope with coated biscuits and bake for 20-30
minutes, until biscuits are golden.
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Serving Ideas : Serve with coleslaw or salad and fruit for dessert
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Potato Corn Bake
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Sides
Amount Measure Ingredient -- Preparation Method
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2 pounds frozen hash browns thawed
2 cans creamed corn
1 cup half & half
1/2 teaspoon seasoned salt
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup seasoned bread crumbs
Preheat oven to 375. In a large bowl combine all ingredients except the bread
crumbs; mix well. Pour the mixture into a baking dish coated with nonstick
spray. Sprinkle the bread crumbs evenly over the top. Bake 35-40 minutes
or until golden and heated through.
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Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *
How to Make a Great Angel Food Cake
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
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It’s in the foam—egg foam, that is. Angel food cakes and to a lesser extent,
sponge and chiffon cakes rely on the egg whites for volume. How you beat
them is critical.
• Your egg whites should be at room temperature. Slightly warmed eggs whites
have more volume when beaten.
• Avoid even a speck of yolk. Any fat will destroy the ability of the whites to
incorporate air.
• Don’t beat in a plastic bowl for the same reason. The porous nature of plastic
allows traces of fat to adhere to the plastic.
• Beat the egg whites until soft peaks form. Less and you won’t have enough
volume. If you beat until stiff peaks form, the egg whites will lose elasticity and
the ability to expand in the oven.
And more tips . . .
• Always invert the pan immediately after removing it from the oven and until the
cake is completely cool.
• Do not under bake your cakes or they may not have the structure to retain their
volume.
• Fold in flour and sugar very gently so as not to disrupt the foam.
• Fold the flour in with a spatula. Keep the spatula under the surface of batter and
fold with an over-the-top motion that scrapes the bottom of the bowl.
• Use cake flour, not all-purpose. The gluten formed with all-purpose flour will tend
to make the batter elastic and the cake will have less volume.
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Nutr. Assoc. :
* Exported from MasterCook *
Yeast Coffee Cake
Recipe By :Eureka, IL
Serving Size : 0 Preparation Time :0:00
Categories : Coffee Cakes
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups all purpose flour
2 envelopes quick (rapid-rise) yeast
1/4 cup sugar
1/4 teaspoon salt
2/3 cup milk (warm 120-130 degrees)
1/4 cup butter or margarine (melted)
1 egg
Cinnamon topping:
3 tablespoons butter of margarine (softened)
3/4 cup brown sugar
1 1/2 teaspoons ground cinnamon
Icing:
1 cup powdered sugar
1 tablespoon milk -- (1 to 2)
1 tablespoon butter or margarine (melted)
1/2 teaspoon vanilla
Mix batter ingredients. Line an 8 x 8" square pan with foil and coat with pan
spray. Pour batter into prepared pan, let rest 10 minutes. Combine topping
ingredients. At end of 10 minute rest, spread topping mixture evenly over
batter. Using finger, poke topping thoroughly into batter.
Bake by placing in cold oven, set temperature to 350 degrees. Bake 25 -
30 minutes until lightly browned and toothpick in center comes out clean.
Cool 10 minutes. Combine icing ingredients and drizzle over warm cake.
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NOTES :The recipe calls for mixing and baking in the same pan, but I found that it was hard to get the batter mixed thoroughly and I prefer to bake on the foil so that I can pull it all out and cut it into pieces when it is completely cooled. The first time I made it, I made 2 at once and definitely didn't want to try to mix in the pans -- mixing in a bowl works better either way.)
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
