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Annie | February 8, 2009

Categories

Appetizers and Starters
Desserts

Everyday Entrees – Beef
Everyday Entrees – Breakfast
Everyday Entrees – Chicken
Everyday Entrees – Fish
Everyday Entrees – Pork
Special Meals
Everyday Side Dishes

Special Categories

Special Meals (for special occasions)
Up and Coming (items I haven’t tried, but want to)
Veggie (vegetarian cuisine)
Uncategoriezed (items that don’t really fit elsewhere)

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Measurement Conversions

Annie | February 5, 2009

1 tablespoon (tbsp) =

3 teaspoons (tsp)

1/16 cup =

1 tablespoon

1/8 cup =

2 tablespoons

1/6 cup =

2 tablespoons + 2 teaspoons

1/4 cup =

4 tablespoons

1/3 cup =

5 tablespoons + 1 teaspoon

3/8 cup =

6 tablespoons

1/2 cup =

8 tablespoons

2/3 cup =

10 tablespoons + 2 teaspoons

3/4 cup =

12 tablespoons

 

 

1 cup =

48 teaspoons

1 cup =

16 tablespoons

8 fluid ounces (fl oz) =

1 cup

1 pint (pt) =

2 cups

1 quart (qt) =

2 pints

4 cups =

1 quart

1 gallon (gal) =

4 quarts

16 ounces (oz) =

1 pound (lb)

1 milliliter (ml) =

1 cubic centimeter (cc)

1 inch (in) =

2.54 centimeters (cm)

 

Capacity

Weight

1/5 teaspoon

=1 milliliter

    1 oz

=28 grams

1 teaspoon

=5 ml

   1 pound=

454 grams

1 tablespoon

=15 ml

 

 

1 fluid oz

=30 ml

 

 

1/5 cup

=47 ml

 

 

1 cup

=237 ml

 

 

2 cups (1 pint)

=473 ml

 

 

4 cups (1 quart)

=.95 liter

 

 

4 quarts (1 gal.)

3.8 liters

 

 

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Fresh Basil Vinaigrette

Annie |

1 cup (packed) fresh basil leaves (from 1 large bunch)

½  cup olive oil

2 Tbs. fresh lemon juice

1 tsp. Sherry wine vinegar

1 tsp. Dijon mustard

 

Blend all ingredients in blender until basil is very finely chopped and vinaigrette is thick; season to taste with salt and pepper.

Can be made 6 hours ahead. Cover and chill.

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Brandy Cream Sauce (GREAT for Beef)

Annie | January 31, 2009

1 T. minced garlic

1 T. unsalted butter

½ cup heavy cream

¼ cup brandy

1 T. Dijon mustard

1 T. lemon juice

1 t. thyme

salt and pepper

 

Saute garlic in the butter in a skillet over medium heat.

Stir in cream, brandy, and mustard.  Simmer until thickened, 3-4 minutes.  Finish sauce with lemon juice, thyme, salt and cayenne.  Serve immediately. 

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