Bottled Olive Oil

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.

Bag of Organic Fruits and Vegetables

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.

Baking
Baking

Liquid Conversions

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

spices on spoon

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

Christmas or Thanksgiving turkey on rustic wooden table.jpg

Turkey Roasting Timetable

Size of Turkey          Approximate Thawing    Approximate Roasting Time   Approximate Roasting Time

                                     Time                           Unstuffed                           Stuffed

10 to 29 lbs                3 to 4 Days                3 to 3 1/2  hrs                   3 3/4 to 4 1/2 hrs

18 to 22 lbs                4 to 5 Days                3 1/2 to 4 hrs                    4 1/2 to 5 hrs

22 to 24 lbs                5 to 6 Days                4 to 4 1/2 hrs                    5 to 5 1/2 hrs

24 to 30 lbs                6 to 7 Days                4 1/2 to 5 hrs                    5 1/2 to 6 1/4 hrs

Measuring cups, baking tools.jpg

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

Measurement Equivalents
Brown Eggs
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.

Bring the water to a full boil over high heat.

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

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

Peel under cool running water.