6 oz orange juice concentrate (half of the tube)
1 c. water
1 c. milk
1 tsp. vanilla
1/2 c. sugar
1/2 c. powdered sugar
Mix in blender, then add 8-10 ice cubes and blend until smooth.
skip to main |
skip to sidebar
Labels
- / Main dish (15)
- Appetizer (30)
- Beef (26)
- Bread (1)
- Breads (32)
- Breakfast (36)
- Cake (32)
- Candies (21)
- Canning (7)
- Chicken/ Main dish (8)
- Chicken/Turkey (30)
- Condiment (3)
- Cookies (45)
- Crock Pot (9)
- Dessert (132)
- Dip (12)
- drinks (12)
- Dutch Oven (5)
- Holidays (57)
- Ice Cream (9)
- Jams-Jellies (6)
- Lemon (1)
- main dish (68)
- Misc. (4)
- Pasta (4)
- Pork (5)
- pressure cooker (4)
- Salad (25)
- sauce (1)
- Side Dish (27)
- Snacks (72)
- Soup (19)
What Do They Mean?
c = cup
pt = pint
qt = quart
t = tsp = teaspoon
T = tbsp = tablespoon
C = Celsius
F = Fahrenheit
lb = pound
oz = ounce
g = gr = gram
kg = kilogram
pt = pint
qt = quart
t = tsp = teaspoon
T = tbsp = tablespoon
C = Celsius
F = Fahrenheit
lb = pound
oz = ounce
g = gr = gram
kg = kilogram
Conversion Calculators
Measurement Conversions
3 teaspoons = 1 tablespoon
48 teaspoons = 1 cup
1 tablespoon = 1/16 cup
2 tablespoons = 1/8 cup
2 Tbsp + 2 tsp = 1/6 cup
4 tablespoons = 1/4 cup
5 Tbsp + 1 tsp = 1/3 cup
6 tablespoons = 3/8 cup
8 tablespoons = 1/2 cup
10 Tbsp + 2 tsp = 2/3 cup
12 tablespoons = 3/4 cup
16 tablespoons = 1 cup
2 cups = 1 pint
4 cups = 1 quart
8 cups = 2 quarts = 1/2 gallon
16 cups = 1 gallon
2 pints = 1 quart
8 pints = 1 gallon
4 quarts = 1 gallon
1 pound = 16 ounces
48 teaspoons = 1 cup
1 tablespoon = 1/16 cup
2 tablespoons = 1/8 cup
2 Tbsp + 2 tsp = 1/6 cup
4 tablespoons = 1/4 cup
5 Tbsp + 1 tsp = 1/3 cup
6 tablespoons = 3/8 cup
8 tablespoons = 1/2 cup
10 Tbsp + 2 tsp = 2/3 cup
12 tablespoons = 3/4 cup
16 tablespoons = 1 cup
2 cups = 1 pint
4 cups = 1 quart
8 cups = 2 quarts = 1/2 gallon
16 cups = 1 gallon
2 pints = 1 quart
8 pints = 1 gallon
4 quarts = 1 gallon
1 pound = 16 ounces
Eggs & Butter
Egg Math
5 whole eggs = 1 cup
12 eggyolks = 1 cup
8 eggwhites = 1 cup
Butter Math
1 pound = 2 cups
1/2 pound = 1 cup = 1 bar
1 stick = 1/2 cup
5 whole eggs = 1 cup
12 eggyolks = 1 cup
8 eggwhites = 1 cup
Butter Math
1 pound = 2 cups
1/2 pound = 1 cup = 1 bar
1 stick = 1/2 cup
Oven Temperatures
250º-275º Very Low
300º-325º Slow
350º-375º Moderate
400º-425º Hot
450º-475º Very Hot
500º-525º Extremely Hot (Broil)
300º-325º Slow
350º-375º Moderate
400º-425º Hot
450º-475º Very Hot
500º-525º Extremely Hot (Broil)
Additional Info
Some recipes use additional instructions that require a specific amount of the ingredient. For example, a recipe might request "1 cup brown sugar, firmly packed", or "2 heaping cups flour".
Dash or Pinch
Generally considered to be less than 1/8 teaspoon.
Firmly Packed
With a spatula, a spoon or your hand, tightly press the ingredient into the measuring cup. You should measure as much of the ingredient as you can fit into the measure.
Lightly Packed
Press the ingredient into the measuring cup lightly. Make sure there are no air pockets, but do not compress it too much either.
Even / Level
Measure the amount precisely, discarding the entire ingredient that rises above the rim of the measuring cup. The back of a straight knife works well for this.
Rounded
Do not flatten out the ingredient to the top of the measuring cup. Instead allow it to pile up above the rim naturally, into a soft, rounded shape.
Heaping / Heaped
Pile as much of the ingredient on top of the measure as it can hold.
Sifted
Sift with a strainer or sifter before measuring to ensure ingredient is not compacted and there is no other foreign substance in it.
Dash or Pinch
Generally considered to be less than 1/8 teaspoon.
Firmly Packed
With a spatula, a spoon or your hand, tightly press the ingredient into the measuring cup. You should measure as much of the ingredient as you can fit into the measure.
Lightly Packed
Press the ingredient into the measuring cup lightly. Make sure there are no air pockets, but do not compress it too much either.
Even / Level
Measure the amount precisely, discarding the entire ingredient that rises above the rim of the measuring cup. The back of a straight knife works well for this.
Rounded
Do not flatten out the ingredient to the top of the measuring cup. Instead allow it to pile up above the rim naturally, into a soft, rounded shape.
Heaping / Heaped
Pile as much of the ingredient on top of the measure as it can hold.
Sifted
Sift with a strainer or sifter before measuring to ensure ingredient is not compacted and there is no other foreign substance in it.
No comments:
Post a Comment