Title: American Kitchen Measurement Equivalents
Categories: Hints/info
Yield: 1 Servings

——————————–MEASUREMENTS——————————–

Note: British spoons are slightly larger than American
1 British tablespoon equals 4 American teaspoons

: 1 ds = 2 to 4 dr -or less than 1/8 ts
: 1 pn = Amount you can pick up between thumb and forefinger
: 1/4 ts = 1-1/4 ml
: 1/2 ts = 2-1/2 ml
: 1/3 ts = 1-2/3 ml
: 3/4 ts = 3-2/3 ml
: 1 ts = 6 ds, 5 ml
: 2 ts = 10 ml, 2 cl
: 3 ts = 1 tb, 1/2 fl, 14-3/4 ml
: 4 ts = 1/2 British fl, 1 British tb
: 5 ts = 1/2 British fl
: 2 tb = 1/8 c, 1 fl, 29-5/8 ml
: 3 tb = 1 British fl, 44-1/3 ml
: 4 tb = 1/4 c, 2 fl, 1 British fl, 60 ml
: 5-1/3 tb = 1/3 c, 78-7/8 ml
: 6 tb = 3/8 c, 3 fl
: 8 tb = 1/2 c, 4 fl, 118-1/3 ml, or 1 regular teacup
: 10-2/3 tb = 2/3 c, 157-3/4 ml
: 12 tb = 3/4 c, 177-1/2 ml
: 16 tb = 1 c, 8 fl, 250 ml
: 1/2 fl = 3 ts, 1 tb, 14-3/4 ml
: 1 fl = 2 tb, 1/8 c, 29-5/8 ml
: British liquid ounce is 1.04 times the American ounce
: (It takes 4 US tablespoons to equal 1 British ounce)
: (It takes only 3 British tablespoons to equal 1 American ounce)
: 1-1/2 fl = 1 jigger
: 2 fl = 4 tb, 1/4 c, 59-1/8 ml
: 4 fl = 1/2 c, 1 gill, 118-1/3 ml
: 6 fl = 3/4 c, 177-1/2 ml
: 8 fl = 1 c, 250 ml
: 1/4 c = 4 tb, 2 fl, 59-1/8 ml
: 1/3 c = 5-1/3 tb, 78-7/8 ml
: 1/2 c = 1 gill, 8 tb, 4 fl, 118-1/3 ml
: 2/3 c = 10-2/3 tb, 157-3/4 ml
: 3/4 c = 12 tb, 177-1/2 ml
: 1 c = 8 fl, 1/2 pt, 250 ml
: 2 c = 16 fl, 1 pt, 473-1/8 ml
: 4 c = 32 fl, 2 pt, 1 qt, 946-1/3 ml, .946 l
: 1 pt = 2 c, 16 fl, 1/2 qt, 473-1/8 ml
: British pint = 20 British ounces, American = 16 American ounces
: Liquid pint weighs 1 lb except in England it weighs 1-1/4 lb
: 1 qt = 4 c, 32 fl, 1/4 ga, 946-1/3 ml, .946 l
: British quart = 40 British ounces, American = 32 American ounces
: 4 qt = 128 fl, 1 ga, 4.25 l
: 8 qt = 2 ga, 1 peck, 7-5/8 l
: 4 peck = 1 bushel
: 1-1/4 ml = 1/4 ts
: 2-1/2 ml = 1/2 ts
: 1-2/3 ml = 1/3 ts
: 3-2/3 ml = 3/4 ts
: 5 ml = 1 ts, 6 ds
: 10 ml = 2 ts
: 14-3/4 ml = 1 tb, 1/2 fl, 3 ts
: 29-5/8 ml = 2 tb, 1 fl, 1/8 c
: 44-1-3 ml = 3 tb
: 59-1/8 ml = 1/4 c, 2 fl, 4 tb
: 78-7/8 ml = 1/3 c, 5-1/3 tb
: 118-1/3 ml = 1/2 c, 4 fl, 8 tb
: 157-3/4 ml = 2/3 c, 10-2/3 tb
: 177-1/2 ml = 3/4 c, 12 tb
: 250 ml = 1 c, 8 fl
: 473-1/8 ml = 1 pt, 2 c, 16 fl
: 946-1/3 ml = 1 qt, 2 pt, 4 c, 32 fl
: 1 l = 1.06 qt
: 4.25 l = 1 ga, 128 fl, 4 qt
: 7-5/8 l = 2 ga, 8 qt, 1 peck
: Source: Condensed from various sources; typos by Dorothy Flatman 1996
From: Dorothy Flatman Date: 04-12-96

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Popularity: 6% [?]

SHRIMP BARBECUED PORK FRIED RICE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Meats
Oriental

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Cooked long-grain rice,
– preferably cold
3 tb Peanut or vegetable oil
1/2 ts Salt
1 t Shrimp paste, or more (opt.)
1/2 ts Sugar
1 1/2 tb Soy sauce
2 ts Oyster sauce
2 lg Eggs — lightly beaten with
1 Egg yolk
1/2 c Cooked bay shrimp
1/2 c Chinese barbecued pork
– cut into 1/4-inch pieces
1/2 c Leftover cooked chicken
– cut into 1/4-inch pieces
1/2 c Fresh or frozen peas
– blanched
1 c Finely shredded romaine
-ÿÿIceberg lettuce
1/2 c Chopped green onions

BREAK UP CLUMPS OF RICE by gently rubbing between the palms of your hands
into a large bowl. Over medium- high heat, preheat wok until hot. Add oil;
tilt wok to coat sides. When oil is moderately hot, add salt and the
optional shrimp paste, stir until fragrant or for 5 seconds. Immediately
add rice and quickly stir-fry, pressing and poking at clumps of rice until
all grains are separated, without browning rice (about 3 minutes). Season
with sugar, soy sauce and oyster sauce. Stir-fry until each grain is evenly
coated (about 1 minute). Push rice to sides of wok. Add beaten egg mixture
to center of wok, and allow to cook, lightly beating eggs in center only
(about 1 minute). Toss together with rice. (Small flecks of egg will appear
interspersed in the rice.) Add shrimp, barbecued pork, chicken, peas,
lettuce, and green onions; toss and stir until mixed and heated through and
lettuce is wilted (about 2 minutes).

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Popularity: 3% [?]

MINNESTRONE SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Soups
Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Hamburger
1 c Chopped onion
1 t Minced garlic
1/4 ts Pepper
1 Can beef broth
2 Cans water
3 ts Beef soup base (heaping)
1 1/2 ts Italian seasoning OR
1/2 ts EACH fresh oregano,
Basil, sage, rosemary,
And thyme.
16 oz Can whole tomatos –broken
Into byte sized pieces
8 oz Can kidney beans/undrained
1 1/2 c Sliced carrots
1 c Frozen green beans
1 c Frozen lima beans
1 c Small seashell macaroni

Brown hamburger, onion, garlic and pepper. Add rest
of ingredients except macaroni. cook for at least 20
min add macaroni and cook until macaroni is done. If
you can find the fresh herbs use them, I think it
makes a big difference in the soup.

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Popularity: 4% [?]

Title: Penne Puttanesca
Categories: Pasta, Italian
Yield: 4 Servings

16 oz Penne pasta (or ziti or
-mostaccioli)
1/4 c Parmesan; grated

MMMMM———————–MARINARA BASE—————————-
4 md Garlic cloves; peeled
-coarsely chopped
1 lg Basil leaf, fresh; coarsely
-chopped
1/2 ts Salt
1/2 ts Pepper, black
1/4 c ;Water, cold
16 oz Tomato, canned crushed

MMMMM———————-PUTTANESCA SAUCE—————————
1/2 c Olive oil
8 Flat anchovy fillets, rinsed
– drained
3 md Garlic clove; peeled
-minced
2 tb Parsley; finely chopped
1 tb Red pepper; crushed
1/4 c Capers; rinsed, drained
24 Kalamata olive, pitted

To prepare the marinara base: Combine the garlic and basil in a food
processor or blender and chop finely. Add the salt, black pepper and
water; process 30 seconds. Stir into the tomatoes and set aside.

To prepare the puttanesca sauce: Heat the olive oil in a large saute
pan. Add the anchovies and cook, mashing with the back of a spoon,
until disintegrated. Add the garlic, parsley and crushed red pepper
flakes. Cook 1 minute. Add the capers and olives; cook seconds.

Stir in the marinara base and simmer 5 minutes. Keep warm.

Cook the pasta in lots of boiling water according to package
directions. Drain and put back into the hot pan.

Add the sauce and Parmesan. Stir well and transfer to a heated bowl
for serving.

Note: The original recipe called for 2 Tbsp salt and 3 Tbsp crushed
red pepper flakes. Times testers felt that the reduced amounts were
adequate. [Moderator's Note: Maybe for the salt....]

Obmodification: I plan to reduce the olive oil to 1/4 cup next time,
which is probably more than adequate and cuts down a bit on the fat.

This is from the new Seattle Times column, By Request, which helps
readers get recipes for favorite dishes they have enjoyed at restau-
rants, and to locate recipes they have heard about or lost. As a
puttanesca connoisseur, I’ve found that Salvatore Ristorante Italiano
in Seattle makes the *best* puttanesca I’ve had at any restaurant in
the area. The following has been shared by the owner, Salvatore
Anania. Hope you enjoy it as much as I.

From: Sandra Vigil, vigil@esca.com

MMMMM

Popularity: 7% [?]

Title: Onion-Flavored Rice Mix
Categories: Master mix
Servings: 1

4 c Uncooked Long Grain Rice 2 pk (1 1/4 oz) Onion Soup Mix
1 T Parsley Flakes 1 t Salt

Combine ingredients in a large bowl; stir until well blended. Put about 1
1/3 cups of mix into three 1-pint airtight containers and label as
Onion-Flavored Rice Mix. Store in a cool, dry place and use within 6 to 8
months.

Makes about 4 cups of mix

Onion-Flavored Rice: Combine 1 1/3 cups ONION-FLAVORED RICE MIX, 2 cups
cold water, and 1 T butter or margarine in a medium saucepan. Bring to a
boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes,
until liquid is absorbed.

Makes 4 to 6 servings

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Popularity: 6% [?]