Approximate Equivalents Recipe
Yield: 60 ServingsRecipe by luhu.jp
Ingredients:
MEASURE EQUIVALENTS
3 tsp: 1 tb,
16 tbsp: 1 c,
1/4 cup: 4 tb,
1/3 cup: 5-1/3 tb,
2 cup: 1 pt,
4 cup: 1 qt,
2 pint: 1 qt,
1 1/2 fl oz: 1 jigger,
WEIGHT EQUIVALENTS
1 ounce: 25 gm,
1/16 ounce: 1 gm, 0.035 oz
1 ounce: 28.35 gm,
1 lbs: 453.6 grams,
2 1/4 lbs: 1 kg,
PRODUCT EQUIVALENTS
3 1/2 cup: 1 lb brown sugar,
2 1/4 cup: 1 lb granulated sugar,
3 3/4 cup: 1 lb powdered sugar,
2 cup: 1 lb butter,
2 cup: 1 lb shortening,
4 1/2 cup: 1 lb cheese, grated
3 3/4 cup: 1 lb flour,
3 1/3 cup: 1 lb whole wheat flour,
3 1/4 cup: 1 lb corn meal,
3 cup: 1 lb raisins, seeded
2 2/3 cup: 1 lb dates, pitted
3 1/2 cup: 1 lb dates, unpitted
CAN EQUIVALENTS
1 1/2 cup: #1 can,
2 1/2 cup: #2 can,
3 1/2 cup: #2-1/2 can,
4 cup: #3 can,
13 cup: #10 can,
OTHER EQUIVALENTS
4 1/2 cup: 3 lb chicken, cooked/diced, 1-1/2 lb
2 tbsp: Cocoa = 1 chocolate square,
1 cup: Uncooked macaroni = 2-2/3 c cooked,
1 lbs: Uncooked meat = 2-2/3 cooked,
1 cup: Uncooked rice = 4 c cooked,
1 cup: Uncooked spaghetti=2c cooked,
Recipe via Meal-Master (tm) v8.05
Directions:
Title: APRICOT & CUCUMBER SOUP
Categories: Appetizers, Soups, Fruits, Vegetables
Yield: 4 Servings
6 oz Dried apricots
1 1/2 pt Vegetable stock
1 ea Orange, juiced & rind grated
1 md Cucumber
1 md Onion, finely chopped
1 tb Vegetable oil
2 ts Curry powder
Salt & pepper
2 tb Pumpkin seeds, to garnish
Soak the apricots in the stock with the grated orange rind for 2 to 3
hours. Add the orange juice & simemr for 45 minutes.
Cut 8 thin slices from the cucumber & reserve for garnish. Peel &
roughly chop the remainder.
Fry the onion in the oil over medium heat for 3 to 4 minutes,
stirring once or twice. Stir in the curry powder & chopped cucumber
& cook for 2 minutes.
Puree the apricots with the stock & the cucumber mixture. Return to
the pan & heat gently. Season with salt & pepper.
Serve the soup garnished with floating slices of cucumber topped with
the pumpkin seeds. Black rye bread makes a good accompaniment.
Pamela Westland, "Fruit"
Source from luhu.jp
Categories: Appetizers, Soups, Fruits, Vegetables
Yield: 4 Servings
6 oz Dried apricots
1 1/2 pt Vegetable stock
1 ea Orange, juiced & rind grated
1 md Cucumber
1 md Onion, finely chopped
1 tb Vegetable oil
2 ts Curry powder
Salt & pepper
2 tb Pumpkin seeds, to garnish
Soak the apricots in the stock with the grated orange rind for 2 to 3
hours. Add the orange juice & simemr for 45 minutes.
Cut 8 thin slices from the cucumber & reserve for garnish. Peel &
roughly chop the remainder.
Fry the onion in the oil over medium heat for 3 to 4 minutes,
stirring once or twice. Stir in the curry powder & chopped cucumber
& cook for 2 minutes.
Puree the apricots with the stock & the cucumber mixture. Return to
the pan & heat gently. Season with salt & pepper.
Serve the soup garnished with floating slices of cucumber topped with
the pumpkin seeds. Black rye bread makes a good accompaniment.
Pamela Westland, "Fruit"
Source from luhu.jp
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