Convert Butter to Olive Oil Measurements

Convert butter measurements to olive-oil measurements for your recipes. 

One tsp. of butter can be replaced by 3/4 tsp. of olive oil; 

2 1/4 tsp. of olive oil can be used instead of 1 tbsp. of butter. 

Replace 1/4 cup of butter with 3 tbsp. of olive oil

Replace 1/3 cup of butter with 1/4 cup of olive oil. 

One-half cup of butter can be substituted for 1/4 cup plus 2 tbsp. of olive oil; 

replace 2/3 cup of butter with 1/2 cup of olive oil. 

Replace 1 cup of butter with 3/4 cup of olive oil. 

Substitute 3/4 cup of butter with 1/2 cup plus 1 tbsp. of olive oil. 

Use these conversions for baking, sautéing or frying.

How to Cook a Spaghetti Squash

How To Cook Spaghetti Squash in the Oven

1 medium spaghetti squash (2 to 3 pounds)

Preheat the oven to 400°

Slice the squash in half, using a chef's knife 

 cut the spaghetti squash lengthwise from stem to tail. 

Scoop out the seeds, use a soup spoon to scrape out the seeds and stringy bits of flesh from inside the squash. Be careful of actually digging into the flesh.

Place the squash halves in a roasting pan, cut-side down. 

Pour a little water in the pan, enough to cover the bottom. Your squash will roast just fine without it, but it helps the squash steam and become more tender. 

Cook the squash for 30 to 45 minutes. Smaller squash will cook more quickly than larger squash. Check the squash after 30 minutes to gauge cooking.

The squash is ready when you can easily pierce a fork through the flesh all the way to the peel. The flesh will also separate easily into spaghetti-like strands. 

Use a fork to gently pull the squash flesh from the peel and to separate the flesh into strands. The strands wrap around the squash horizontally — rake your fork in the same direction as the strands to make the longest "noodles."

Serve the squash immediately, tossed with a little butter or olive oil. Spaghetti squash will also keep refrigerated for up to a week, or frozen for up to 3 months.

Liquid Conversions

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1 Tbsp= 10oz= ¼ Deciliter          

1 ½ cup=12oz=3 ½ deciliter

¼ cup=4 tbsp=2oz=1/2 deciliter  

1 2/3 cup=13 1/3oz=3 ¾ deciliter

1/3 cup=2 2/3 oz=3/4 deciliter        

1 ¾ cup=14oz=4 deciliter

½ cup=4oz=1 deciliter                    

2 cup or 1 pint=16oz=1/2 liter         2/3=5 1/3oz=1 ½ deciliter            

 2 ½ cup=20oz=6 deciliter              

¾ cup = 6oz= 1 ¾ deciliter              

3 cups=24oz=3/4 liter                    

1 cup= 8oz=1/4 liter                      

3 ½ cups=28oz=4/5 liter=8 deciliter  

1 ¼ cup=10oz=3 deciliter                  

4 cups=1 quart=32oz=1 liter            

1 1/3 cup=10 2/3oz= 3 ¼ deciliter

1 deciliter = 1/10 liter

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Spice Substitutions

Allspice 1 tsp = ¼ tsp ground cinnamon, ½ tsp ground cloves and ¼ tsp  ground nutmeg

Garlic 1 clove = ½ dried minced or 1/8 tsp garlic powder

Garlic Salt 1 tsp= ¼ tsp garlic powder and ¾ tsp salt

Ginger Fresh grated 1 tbsp= ¼ tsp ground ginger

Fresh herbs 1 tbsp= 1 tsp dried herbs

Italian Seasoning 2 tsp= 1 tsp dried oregano, ½ tsp dried basil and ½ tsp dried thyme leaves

Mustard prepared 1 tbsp= 1 tsp dried mustard and 1 -2 tsp of vinegar or water

Onion(medium) 1 cup chopped= ¼ cup dried minced onion or 1 tsp onion powder

Turkey Roasting Timetable

1 tsp = 1/3 tbsp
1 tbsp = 3 tsp
2 tbsp = 1 fl oz
4 tbsp = 1/4 cup =2 fl oz
5 1/3 tbsp = 1/3 cup = 2 2/3 fl oz
8 tbsp = 1/2 cup = 4 fl oz
16 tbsp = 1 cup = 8 fl oz

1/4 cup = 4 tbsp
3/8 cup = 1/4 cup + 2 tbsp
5/8 cup = 1/2 cup + 2 tsp
7/8 cup = 3/4 cup + 2 tbsp
1 cup = 1/2 pint + 8 fl oz
2 cups = 1 pint + 16 fl oz
1 pint = 16 fl oz
1 quart + 2 pints = 4 cups
1 gallon = 4 quarts

Make the Perfect Hard Boiled Egg

Lay the eggs in the bottom of a saucepan and then fill with water so that the eggs are covered by at least 2" of water.

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Bring the water to a full boil over high heat.

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Turn off the heat and cover. Let stand for 10-12 minutes.

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Drain the water from the pot and run the eggs under cold water to stop from cooking any further.

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Peel under cool running water.

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