Recipes

Looking for the perfect recipe for you new Staub cookware? Well, look no further! Here are three great recipes just asking to be made in your Staub pans!



Boeuf Bourguignon

Ingredients:
6 oz bacon cut into small strips
1 tablespoon olive oil
3 pounds lean stew meat, cut into 2" cubes
1/2 cup flour
Salt & Pepper
1 carrot, sliced
1 onion, sliced
3 cups full bodied red wine (Burgundy, Chianti)
2-3 cups beef stock
1 tablespoon tomato paste
18-24 small white onions
1 pound mushrooms, quartered
2 tablespoons butter

For Bouquet Garni
2 cloves garlic
2 fresh thyme sprigs
1 stalk celery
4 parsley stems (no leaves)
1 bay leaf

Directions
Pre-heat oven to 325 degrees
Boil bacon for three minutes in salted water, then pat dry. Saute the bacon in oilve oil over moderate heat in deep Staub pot until lightly browned. Set aside. Dry the beef on paper towels, season with salt and pepper, dredge in flour and place chunks in hot bacon fat and olive oil a few at at time to brown them on each side. Set aside. In the same fat, saute the carrot and onion until browned. Drain excess fat. Return beef and bacon to the pot. Add wine and enough stock to pot until the meat is barely covered. In a small pan, blanch the pearl onions in salted water for 1 minute, drain and cover with cold water. Remove the onion skins. Saute pearl onions in butter until lightly browned. Season with salt and pepper. Stir onions, tomato paste and bouquet garni into the beef pot, bring to a simmer on top of the stove, scraping the bottom of the pot. Cover the pot and place in the lower thrid of the oven for 2 1/2 to 3 hours. In a separate pan, saute the mushrooms in butter until browned and set aside. Remove the pot from the oven, bring to the stovetop, toss the mushrooms into the pot and simmer for another 5 minutes. Remove the bouquet garni. Season with salt and pepper to taste. Serve with boiled or mashed potatoes.


Baked Fish with Vegetables in Herb Butter

Ingredients:
1 pound fish fillets, thawed and cleaned
1 carrot
1 red pepper
1 medium zucchini
1 yellow squash
1 medium onion
Other vegetables of your choice
2 tablespoons butter
Chopped fresh tarragon, parsley, thyme or other herbs
salt and pepper

Directions:
Pre-heat oven to 385 degrees.
Slice vegetables and arrange in the bottom of a Staub casserole dish. Place the fish fillets on top of vegetables. Add butter and freshly chopped herbs on top. Cover and bake in a hot oven for 25-30 minutes.


Grilled Curried Mango Chicken

Ingredients:
1 pound chicken breasts, split, pounded and cleaned
1 bottle Stonewall Kitchen Curried Mango Grille Sauce
1/2 cup sherry or white wine
olive oil
salt and pepper
chopped cilantro
freshly grated lime zest
toasted chopped peanuts

Directions:
Marinate chicken in 3-5 tablespoons of Curried Mango Grille Sauce and 1/2 cup sherry for 8 hours or overnight.
Add a little olive oil to a Staub skillet. Place the chicken in heated skillet and cook for approximately 5 minutes per side (depending on thickness of the chicken) flipping only once. Serve immediately with chopped cilantro, peanuts and lime zest garnish.





Chef Lars Liebisch was here to demo some Fissler Pressure Pans and Intesa Fry Pans. Here are some great recipes to use with these great pans!

Frittata

Ingredients:
6 eggs, beaten
1 ounce grated Parmesan cheese
1/2 teaspoon ground black pepper
Pinch of salt
1 teaspoon oil or clarified butter
1 cup diced potatoes
1/2 cup sliced asparagus
1/2 cup diced ham
1 tablespoon chopped parsley leaves

Directions:
Heat up a non-stick skillet over medium heat with oil or clarified butter. Rinse the diced potatoes and tap them to dry, add to the hot pan and fry over low to medium heat until brown and softened, stirring or flipping occasionally.
In medium bowl, using a fork, blend together eggs, Parmesan, pepper and salt.
Add asparagus and ham to the pan and saute for 2-3 minutes. Pour the egg mixture into the pan and stir with a rubber spatula. Cook 4-5 minutes over low to medium heat or until the egg mixture has set on the bottom of the pan and begins to set up on top, stirring only the first two minutes. Sprinkle with parsley.
Cover the pan with a heavy glass lid and turn heat to the lowest setting, cook frittata for about 6-8 minutes until the top center is firm. Use the smallest burner on the lowest setting if the frittata begins to burn. Cut into 6 pieces and serve immediately.


Apple Bread Pudding with Cranberries

Ingredients:
5 large eggs
2 large Granny Smith apples
2/3 cup sugar
4 tablespoons butter
1 2/3 cups half-and-half
Zest of one orange
Fresh lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
5 cups packed day old sandwich bread cut into 1/4 inch cubes
1/2 cup dried carnberries
Butter for the souffle dish and aluminum foil
heavy cream, for serving

Directions:
Peel, core and cut the apple in wedges, then into thin slices. Sprinkle and mix with the lemon juice and cinnamon. Heat up butter in a shallow pan over medium heat and saute the apple for 2-3 minutes to soften. In a large bowl, whisk the eggs and sugar until well combined. Whisk in the half-and-half, orange zest, and vanilla. Add the bread cubes and cranberries and mix well. Let stand for 15 minutes so the bread can soak up the custard and then add the cooled apples.
Place the trivet in a 5 or 8 quart Blue Point Pressure Cooker. Pour 2 cups of water into the cooker. Lightly butter a 1 1/2 quart souffle dish and pour the bread mixture into the dish. Butter the center of a piece of aluminum foil and tightly cover the dish, centering the buttered area over the pudding. Carefully lower the dish into the pressure cooker. Close and lock the lid and heat up to build pressure until the blue pressure indicator rises. Turn down the heat when the second white ring appears and cook for 16 minutes. To open the Blue Point Pressure Cooker release the pressure or set the cooker in a sink and pour cold water over the lid until it opens.
Remove the dish carefully from the cooker and remove the foil. The pudding should feel barely set when pressed in the center. It will firm upon standing. If needed, replace the foil and return the pudding to the cooker and cook on high for 2-3 more mintues. Cool the pudding for 10 minutes.
Serve warm, pouring a bit of cream over each serving or serve with vanilla ice cream.


Vegetable Noodles in Orange-Ginger Glaze

Ingredients:
2 large carrots
2 small zucchinis
2/3 cup orange juice, no pulp
1 tablespoon light brown or white sugar
1 teaspoon grated orange peel
1 teaspoon freshly grated ginger
1 tablespoon butter
1/3 cup fresh cilantro (may substitue parsley)

Directions:
Heat the pan over medium heat. Saute the ginger and orange peel in some butter, add the sugar and orange juice and boil until syrupy consistency is reached.
While sauce is reducing, peel the carrots. Using the peeler, continue peeling the carrots lengthwise to create thin, flat, noodle-like slices. The peeled slices should have the same size and thickness as tagliatelle pasta.
Wash the zucchini and cut into slices with the peeler as well. Add the carrot slices to the hot glaze and cover the pan to steam everything for 2-3 minutes. Then add zucchini, carefully mix and steam a couple of minutes more. For 'al dente' vegetables, steaming should take no more than 5 minutes total. Finish the dish with cilantro or parsley.


Lemon Basil Chicken Rolls

Ingredients:
4 chicken breasts
4 slices prosciutto
Lemon
Salt & pepper
1/3 cup white wine
1/3 cup heavy cream

Directions:
Butterfly the chicken breast with a thin knife and pound it until it is thin and even. Season with salt, pepper and lemon juice, lay 2-3 basil leaves on one side and threefold the breast back together. Wrap a proscuitto slice around to secure everything (you can also use a toothpick to secure it if you don't want to use proscuitto).
Meanwhile, heat up the Blue Point Pressure Skillet, add 1-2 tablespoons of olive oil and tilt the pan to cover the Novogrill surface with fat and then fry the rolls over medium hight heat in both sides for about 2 minutes to brown. Add the wine and immediately close the lid and lock it, heat up to build pressure until the blue indicator rises. Turn down the heat when the second white ring appears and cook for 3 minutes then release the pressure, open the lid and set the rolls aside to rest. Add the cream to the skillet and boil sauce to reduce until thick. Season the sauce to your taste with salt and pepper and fresh lemon juice at the end. Cut the rolls in thick slices and serve with the sauce.


If you missed Inga's last appearance here at Board & Basket, at least you don't have to miss out on the recipes!

Homemade Sauerkraut

Ingredients;
1 cabbage with very tight leaves
1/2 cup sliced sweet onion
1 pound shredded carrots
1/4 pound salt

Directions:
Shred cabbage into thin strips, rotating as you shred (you can also use a food processor for this). Save several outer leaves to use later.
Shred carrots, set aside.
On a clean table, spread a layer of cabbage and sprinkle it generously with salt. Begin to knead the cabbage with salt until the juices start running and the salt is dissolved.
Place the some of the reserved leaves in the bottom of a round enamel or wooden vessel. Spread the first layer of cabbage kneaded with salt, about an inch thick. Spread a layer of shredded carrots. You can also use fresh cranberries, sliced apples, bay leaf and black pepper.
Continue working in this manner until you are through all of the cabbage. Cover the top with the reserved whole cabbage leaves. Place a round wooden cutting board on the top so it is basically covering the top of the cabbage tightly and add a weight; a clean, heavy stone or hand weights, something that will evenly, continuously apply pressure to the cabbage. Under pressure the cabbage will settle and the juices will cover it completely. If the juices are not covering it, add more weight, otherwise the cabbage will begin to rot.
Keep it under weight for seven days in a temperature around 64-68F, checking every couple of days if you need to let accumulated gas out. If there is mold growing on the top of the cabbage, just remove it, wash the wooden cutting board and place it back on top of the cabbage.

Dressing
You can experiment here and use different kinds of oil. I personally prefer unrefined sunflower oil. Oilve oil will work too. Before serving the cabbage, let the extra juices run off, sprinkle it with an oil of your choice, add thinly sliced onion and serve.


Zrazi ala Nelson

Ingredients:
3 pounds of ground beef
3 eggs
1/3 pound porcini mushrooms
a small pack of dried procini mushrooms for stronger taste (optional)
2 medium onions
3 tablespoons bread crumbs
salt and pepper
1/4 pound bacon, sauted and finely chopped

Directions:
Soak dried mushrooms in hot water for about 20 minutes. Reserve the liquid. Finely cut the fresh porcini mushrooms.
Finely chop onions and saute until they are golden brown.
Add fresh procini first and continue to saute for about 7 minutes. Add chopped dried mushrooms. Saute and add, little by little, the hot water that was used to soak the mushrooms, about 5-8 minutes. Add bread crumbs and bacon, mix well.
Mix ground beef with eggs, salt and pepper. On parchement paper spread about 3 generous tablespoons of the mixture as a patty, about a 1/4" thick. Place onion/mushroom mixture in the middle and spread it without reaching the edge of the patty. Roll the patty closed and seal the ends, transfer to a deep frying pan. Cover and saute, flipping once. Spoon a bit of hot water or boullion over zrazi while cooking them.
Pair up with mashed potato, pasta, buckwheat or millet.


Millet with Butternut Squash

Ingredients:
1 cup millet
1 1/4 cup water
2 tablespoons butter
1 small butternut or acorn squash

Directions:
Pour water in a pot and bring to a boil. Add millet and salt, lower heat and cook for about 15 minutes, until tender and all the liquid is absorbed. Mix in one tablespoon of butter to prevent clumping.
Peel the squash and remove seeds. Cut into bite sized pieces. Saute with remaining butter, stirring occasionally. Add a little bit of hot water and cover. Simmer until soft and tender. Mix with millet and server with Zrazi ala Nelson.


Kompot

Ingredients:
dried prunes
fresh or dried apples
dried apricots
fresh pears
fresh strawberries
sugar (if desired)

Directions:
Kompot as a drink offers you a lot of combination choices of dried fruits with fresh, all fresh fruits or all dried fruits. You can make it with sugar or without and you can drink it either hot or cold.
Peel any fresh fruits, core and slice (not too thin). Berries can be left whole, it will preserve the fruit better as it cooks.
Bring a pot with water (and sugar if desired) to a boil. Add all dried fruits and cook for about 5 minutes. Add fresh fruit and cook for another 5 minutes. Add berries at the end, cook them for no longer than a minute and turn stove off. Add lemon peel and cinnamon if desired. Cool and serve.



Nida Tansey was in the B&B test kitchen with some wonderful offerings. In case you weren't able to join us, here are the recipes for the yummy dishes she made here!

Beef Curry

Ingredients:
4 tablespoons olive oil
1 tablespoon ground tumeric
4 garlic cloves, crushed
2 inch piece fresh ginger root, grated
4 medium onions, quarter cut
2 pounds lean beef, cubed
4 medium potatoes, cut into bite sized pieces
4 hard boiled eggs
1 can coconut milk
1 1/2 teaspoon sugar, to taste
1/2 cup fresh corriander (cliantro) leaves, chopped to use as garnish
4 tablespoons red curry paste

Directions:
Prepare ahead the potatoes and eggs- heat 2 tablespoons olive oil in a large pan. Add potatoes and tumeric and fry until the potatoes turn golden brown. Remove and set aside. same with the eggs, fry until golden brown and then set aside.
Add the remaining oil and fry the onion, ginger and garlic until they turn golden brown (3-5 minutes). Lower the heat and add the red curry paste and salt, simmer 2-3 minutes.
Add the beef and stir well over a medium heat to seal and evenly brown the meat pieces. Keep stirring untl the oil spearates and then add the potatoes and eggs. Cover the an and cook for about 20 minutes, stirring occasionally.
Stir in the coconut milk and simmer, cover until the meat and potatoes are cooked. Towards the end of cooking, uncover the pan and reduce excess liquid. Garnish with the cliantro and serve with rice or bread.


Rice Curry

Ingredients:
2 cups long grain rice
1 tablespoon oil
4 whole cloves
1 small cinnamon stick
3 or 4 cardomom pods, bruised
1 teaspoon cumin seeds
1/2 teaspoon tumeric
1 1/2 cups shelled green peas and diced carrots
1 1/2 teaspoon salt
3 1/4 cups hot water

Directions:
Wash the rice well and leave to soak for 30 minutes, then drain well.
Heat the oil in a heavy saucepan and lightly fry the cloves, cinnamon, cardomom pods and cumin seeds for 1 minute.
Add tumeric and rice, stir over medium heat for 2-3 minutes.
Add peas and carrots, salt and hot water. Bring quickly to a boil, then turn heat very low, cover with a well-fitting lid and cook 25-30 minutes without lifting the lid or stirring.
Uncover at the end of cooking time and allow steam to escape for about 3 minutes.
Remove whole spices, fluff grains lightly with a fork and serve hot with meat or vegetable curries.


Filipino Leche Flan

Ingredients:
1 can evaporated milk
1 can condensed mik
3 large eggs
3 large egg yolks
1 teaspoon vanilla extract

For the caramel:
1 cup sugar
3/4 cup water

Directions
In a saucepan, mix the sugar and water. Bring to a boil for a few minutes until the sugar caramelizes.
Pour caramelized sugar into aluminum moulds, you can use any shape: heart, round, square, etc. Spread the caramel on the bottom of the mould.
Mix well the evaporated milk, condensed milk, eggs, egg yolks and vanilla.
Gently pour the mixture on top of the caramel in the moulds. Fill until the moulds are about 1 to 1 1/4 inch thick. Cover the moulds with aluminum foil.
Steam for about 50 minutes.
Let cool, then refrigerate.
To serve: run a knife along the edge of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.


The Barefoot Gourmet was just visiting the B&B test kitchen cooking up some yummy foods from South Africa. In case you missed him, here are the recipes so you can try the food at home!


Biltong

Biltong is the ubiquitous South African snack. Like jerky, it is dried meat- beef, venison, ostrich, etc. Unlike jerky, it is neither sweetened or smoked, just dried. How much you dry it is up to you. Some like it wet and still red inside. I like it quite dry. Either way, most people like the fat along with the meat. Ideally, for meat, you should get a big rump roast and cut it up yourself. I often just buy a chuck roast or London Broil steaks and cut those up. If you can, you should cut the strips along the grain rather than against it.

Ingredients:
3 pounds of beef or venison cut into slices a half inch thick and anywhere from a few inches to a foot in length
Sea salt
Ground coriander
Ground pepper

Directions::
In a large bowl, place down one layer of the strips and sprinkle liberally with salt, pepper and coriander. Don't be shy with the salt.
Put another layer of meat on top and coat with salt, pepper and coriander. Repeat until you run out of meat.
Toss well and repeat this every ten minutes for the next hour or so.
Transfer the meat to a Ziploc bag and put in the fridge for 24-48 hours. Turn the bag every now and then.
Spread the meat out on the racks of a food dryer, leaving ample space between the pieces.
Turn the dryer on...and now everything depends on the type of dryer you have. You might need to rotate the trays every 6 hours or so to get even drying (as I do with mine), and it might take up to 3 days to get the biltong to the point where you like it.
Now you can either chomp on the meat sticks as they are, or slice them up for easy snacking. Store in a Ziploc bag- however this stuff is best eaten within a few weeks.

Chili Bites

A favorite snack at small food stands in Durban, KwaZulu/Natal South Africa

Ingredients
1 cup chickpea (chana) flour
1 teaspoon sea salt
1 teaspoon baking powder
1 tablespoon curry
2 teaspoons ground coriander
1 teaspoon cumin
1 medium potato, grated
1 medium onion, chopped fine
1 handful cliantro, chopped
water
peanut oil (for frying)

Directions:
Mix all the ingredients in a bowl and stir in just enough water to make a very thick batter. In a deep pot, heat at least 2 inches of peanut or vegetable oil over medium high heat. Deep fry teaspoon sized amounts until golden brown, turning if you need to. It doesn't take more than a few minutes. Be sure to drain them well on paper towels on a warm plate in the oven because they tend to soak up a ton of fat.
You can get creative and substitute the cliantro with things like spinach, dandelion greens, hot pepper, scallions, etc.

Peri-Peri
This Portuguese way of cooking was born in Mozambique. I was first introduced to it when I was about 14. My brother, Chris was sugar farming in Mhlume, Swazliand and we went across the border to Namahash in Mozambique. We had peri peri prawns, fresh bread and Blue Nun wine. It was a stupendous lunch!

Ingredients:
1 stick of butter or 8 tablespoons of peanut oil
1 tablespoon of cayenne pepper (about as close as you'll get to the actual birds eye pepper used in southern Africa)
2 cloves of garlic, crushed
1 teaspoon of salt
1 lemon, juiced.
Directions:
Melt the butter and mix in the other ingredients. If you are cooking prawns, do this in a big skillet and toss them in as soon as the butter starts to sputter. Stir fry until they turn pink and serve immediately. For chicken, baste this sauce on the chicken (halved or quartered) periodically while roasting or BBQing.

Samp & Beans
Madiba's Umngqusho
Samp & Beans (umngqusho in Xhosa) is a staple South African food, and this recipe is a favorite of Nelson Mandela (Madiba). You'll have to go to an international food store- like Food of All Nations in Charlottesville, VA to get samp. If you can't find it, you can substitute uncooked, white hominy corn, preferably cracked, but whole will do. This goes great with roasted or barbecued meat.

Ingredients:
2 cups samp
2 cups dried pinto beans
1 tablespoon salt
1 teaspoon pepper
water
3 large yellow onions, sliced
1/4 pound butter
1 quart chicken stock

Directions:
Put samp and beans in a pot and cover with three inches of water, soak overnight.
Drain samp and beans and rinse with cold water.
Put back in the pot and cover with three inches of cold water.
Add salt and pepper then bring to a boil and then simmer- covered for 2 1/2 hours (add more water if needed to make sure the bottom does not burn).
Saute the onion slices in butter until well browned
Add the stock to the onions and bring to a boil for about 2 minutes.
Pour this mixture into the samp and bean pot, and mix well
Simmer about an hour, stirring often, until it has reached a thick consistency.

Green Mountain Bobtie
(Cape Malay)
This is South African comfort food. You will find that the local twist of maple syrup and apple cider vinegar give it a very satisfying flavor.

Ingredients:
4 onions, sliced
4 cloves garlic, chopped
2 teaspoons kosher salt
2 tablespoons vegetable oil
1/2 cup apple cider vinegar
1/2 cup maple syrup
2 cups milk
4 slices white bread
2 tablespoons curry powder
3 pounds ground beef
6 bay leaves (or leaves of lemon balm or verbena)

Directions:
In a large fry pan, gently brown the onions and garlic in the oil. Mix in the salt and curry powder and fry for a few more minutes. Add the vinegar and maple syrup and bring to a boil for two minutes. Set aside and cool. Now put the milk in a bowl and dunk the bread into it. Then break the soggy bread up over the ground beef in a large mixing bowl. Work the bread in to the meat. Beat the eggs and curry powder into the milk. Pour half this mixture onto the ground meat and mix in. Take the cooled onion mixture and mix thoroughly into the meat mixture. Spoon the meat mixture into the baking dish and smooth out the surface with a spatula. Pour the rest of the milk mixture on top and arrange the bay leaves on that. Place the baking dish into a larger one and fill half way with water. Bake in a 300 degree oven for 50 minutes.

Pannekoek
This is a traditional Afrikaner dessert... "pannekoek" (pronounced PUNNA-cook) being the Afrikaans word for pancake.

Ingredients:
1 cup flour
1 egg
1 1/2 cup milk
pinch of salt
lemon juice
cinnamon sugar
heavy cream and/or vanilla ice cream

Directions:
Whisk the flour, egg, milk and salt together- adding the milk or flour as needed to get the consistency of thick cream. Let the mixture sit for at least 30 minutes to let the flour relax.
Butter a frying pan and heat to medium.
Fill a soup ladle half full with the mixture amd spread into the pan. Tilt and swirl the pan to get the mixture spread evenly.
Using a very thin spatula, flip the pannekoek as soon as it changes color and texture. Cook the second side briefly.
Remove from pan. Sprinkle liberally with cinnamon sugar. Roll and squeeze some lemon juice over it. Sprinkle a little cinnamon sugar over it and then pour on a dollop of cream and/or ice cream.


Deb Blanchard was in the B&B kitchen again making some yummy fall treats. Looking for something applicious? Here you go!

Grandma's Apple Bundt Cake

Ingredients:

1 cup vegetable oil
1 1/2 cups sugar
3 eggs
4-5 Cortland apples, peeled, cored and thinly sliced
2 cups flour
1 teaspoonsalt
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon
1 teaspoon vanilla
up to one cup chopped nuts (optional)

Directions
Cream together sugar and oil. Add eggs.
Add in dry ingerdients and mix until blended. Stir in apples and nuts (if using)
Pour into a 12 cup Bundt pan and bake at 375 degrees for 55-60 minutes until golden brown.
Invert once cooled


Apple Tarts

Ingredients

Prepared pie dough
3-4 Cortland apples, peeled, cored and cut into small bits.
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
1 tablespoon flour
turbinado sugar

pinch of salt
1 tablespoon rum or brandy (optional)

Directions:

Using prepared pie dough, cut round shells to line a tart pan. With leftover dough,use a small cookie cutter of your choice (apple, leaf, nut, etc) to cut out 12 dough decorations.
Mix all ingredients except pie cruse together. Fill each tart with about 1 spoonful of apple filling.
Place one dough decoration on each tart.
Sprinkle turbinado sugar over each tart.
Bake at 375 degrees for about 25 minutes until golden brown; cool for 5 minutes and remove from pan.


Pumpkin Tarts

Directions:

Prepare tart dough in the same way as for apple tarts. Follow the recipe on the back of a can of pumpkin pie filling. Fill each tart almost full. Place one dough decoration on each tart, sprinkle with turbinado sugar. Bake at 375 for 20-25 minutes, until filling is set and crust is golden brown. Cool for 5 minutes and remove.


Apple Mint Shortbread

Ingredients:

3/4 cup butter, room temperature
1/4 cup sugar
2 cups flour
2 tablespoons apple mint

Directions:

Cream together the butter and sugar. Work in flour and mint (if dough is too crumbly, add more butter).
Form 3/4 inch balls of dough and shape to tart pan. Bake 20 minutes at 350 degrees or until set. Cool 2 minutes and remove from pan.



Helpful Measurements:
A "pinch" = slightly less than 1/8 teaspoon
3 teaspoons = 1 tablespoon
2 tablespoons = 1 ounce liquid
4 tablespoons = 1/4 cup = 2 ounces liquid
1 cup liquid = 8 fluid ounces = 16 tablespoons = 1/2 pint
2 cups liquid = 1 pint = 1/2 quart
4 cups liquid = 1 quart
4 quarts liquid = 1 gallon
1 tablespoon butter = 1/8 stick = 1/2 ounce
8 tablespoons butter = 1 stick = 1/2 cup = 4 ounces
1 pound brown sugar = 2 1/4 cups firmly packed
1 pound powdered (confectioners) sugar = 3 1/2 cups sifted
1 pound granulated sugar = 2 cups
1 pound white flour = 4 cups
1 pound whole-wheat flour = 4 1/2 cups
1 cup uncooked rice + 2 cups liquid = 3 cups cooked rice
2 slices bread = 1 cup bread crumbs
12 graham crackers = 1 cup cracker crumbs
1 pound cheese = 2 cups grated
4 ounces nuts = 3/4 cup chopped nuts
1 large egg whole = 2 tablespoons
8 large egg whites = 1 cup
1 large egg yolk = 1 tablespoon
apples, sliced raw, 1 pound = 3 cups
carrots, sliced, 1 pound = 3 cups
onions, chopped or sliced, 1 pound = 3 cups