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 *
Sour Cream Dip
Recipe By :Coffee & Cale
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Sour Cream
1/2 Tablespoon Prepared Mustard
2 Tablespoons Chili Sauce
1/4 Teaspoon Celery Seed
Combine all ingredients. Chill. Serve with celery sticks or cucumber slices.
Source:
"http://www.fouringredientcookbook.com/"
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Nutr. Assoc. : 0 0 0 0
* Exported from MasterCook *
Crockpot V-8 Vegetable Soup
Recipe By :Lisa
Serving Size : 0 Preparation Time :0:00
Categories : Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 head cabbage -- chopped up into large pieces
1 cup broccoli
1 cup garbanzo beans
1 bunch celery
6 carrots
1 onion -- diced in large pieces
1 package dried onion soup
1 large can V-8 Juice
Put all ingredients in crockpot on low. Cook all day and serve.
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Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Susie's Beer Cheese Soup
Recipe By :Susie Indy
Serving Size : 0 Preparation Time :0:00
Categories : Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 stick butter
1/4 cup chopped green onions -- use green part also
3 tablespoon flour -- (3 to 4)
1 3/4 cup chicken broth
1 2/3 cups undiluted evaporated milk
1 12 ouce can beer
1 8 ounce jar processed cheese spread or more cheese or 1 can cheddar cheese soup or both
1 1/2 teaspoon Worcestershire
Melt the butter in a large pan. Add the chopped onions cooking until onions
just begin to wilt. Remove pan from heat and stir in the four. Return to stove
and cook the mixture about a minutes or 2 so the flour taste is gone. Gradually
stir in the chicken broth, 1 2/3 cups undiluted evaporated milk, the beer, cheese
spread, cheese soup and 1½ teaspoon Worcestershire sauce. Cook over
medium heat until mixture just comes to a boil. Serve with popcorn sprinkle over
top. I serve it with add green onion and no popcorn.
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Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Chicken and Dressing
Recipe By :Ginny Lee-upstate NY
Serving Size : 0 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 chicken breast halves -- (4 to 6)
1 can Cream of Chicken soup
1/2 cup milk
1 cup sour cream
stove Top Stuffing ( prepare as directed on pkg.)
Place chicken breasts in a oven proof pan where they are laid out in a single
layer. Mix soup, milk, and sour cream together in a bowl. Pour over chicken
breast. Spread stuffing over top of chicken breasts and soup mixture. Bake
at 350 for about 20 minutes, covered, then uncover and bake for 10 minutes
or until chicken is done. (If the chicken breast are quite thick, I pound them
thinner, so they cook faster)
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Nutr. Assoc. : 0 0 0 0 0
* Exported from MasterCook *
Mexican Veggie Pizza
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 small flour or corn tortillas
vegetable oil or margarine
1 can refried beans -- (16-ounce)
1/4 cup chopped onion
2 ounces diced fresh or canned green chili peppers (optional)
6 tablespoons salsa or taco sauce
3 cups chopped vegetables -- such as broccoli, mushrooms,bell pepper
1/2 cup mozzarella cheese (part skim) -- shredded
Brush one side of each of two tortillas with water. Press the wet sides
of the tortillas together to form a thick crust for the pizza. Brush the out-
side of the tortillas with a small amount of oil or margarine. Evenly brown
both sides in a heated frying pan; set aside.
Heat refried beans, onion and half of the chili peppers together in a medium
saucepan, stirring occasionally. Remove from heat. Spread about a cup of
the bean mixture on each tortilla pizza. Sprinkle with 1 tablespoon salsa,
then top with ½ cup of the chopped vegetables, 1 teaspoon chili peppers
and 1 tablespoon cheese for each pizza. Return to frying pan and heat
until cheese melts. Serve immediately.Makes 6 servings.
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Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Shell Salad
Recipe By :Bobbie in NC
Serving Size : 0 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces shell macaroni -- cooked until just tender
1 can tomato soup -- (10-1/2 oz)
3/4 cup sugar
3/4 cup cider vinegar
3/4 cup vegetable oil
2 cucumbers -- pared and diced
2 green peppers -- seeded and diced
1 medium onion -- peeled and diced
1 jar pimiento -- ( 4oz) drained and diced
1 green pepper -- sliced in rings
Rinse cooked macaroni in cold water and drain thoroughly. Combine
Tomato soup, sugar, vinegar, and oil. Add macaroni, cover and
refrigerate for 24 hrs. Add cucumbers, peppers, onion and pimiento.
Stir just to mix. Serve garnished with pepper rings.
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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Pistachio Cake 3
Recipe By :Nancy's Kitchen
Serving Size : 0 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake:
1 white cake mix
2 packages instant pistachio pudding
1/2 cup milk
1/2 cup water
1/2 cup oil
5 eggs
Frosting:
1 small container cool whip
1 package instant pistachio pudding
1/2 pint heavy cream
Cake:
Mix all of the above ingredients and bake in greased and floured tube
pan at 350 for 50-55 minutes.
Frosting:
Beat together until creamy. Store in refrigerator.
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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
