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
Size of Turkey Approximate Thawing Approximate Roasting Time Approximate Roasting Time
Time Unstuffed Stuffed
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10 to 29 lbs 3 to 4 Days 3 to 3 1/2 hrs 3 3/4 to 4 1/2 hrs
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18 to 22 lbs 4 to 5 Days 3 1/2 to 4 hrs 4 1/2 to 5 hrs
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22 to 24 lbs 5 to 6 Days 4 to 4 1/2 hrs 5 to 5 1/2 hrs
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24 to 30 lbs 6 to 7 Days 4 1/2 to 5 hrs 5 1/2 to 6 1/4 hrs
Measurement Equivalents
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
Fresh Herbs Converted to Dry
Herb Fresh Corresponding Dried
Basil 2 teaspoons finely chopped 1 teaspoon dried
Bay Leaf 1 leaf fresh 2 leaves dried
Chervil 3 teaspoons fresh 1 teaspoon dried
Cilantro 3 teaspoons fresh 1 teaspoon dried
Cinnamon 1 cinnamon stick ½ teaspoon ground
Cumin 4.5 tablespoons whole seed 4 TBS ground (1 oz.)
Dill 3 teaspoons fresh 1 teaspoon dried
Garlic (large) 1 clove fresh (1.5 teaspoon minced) ½ teaspoon powder
Garlic (small) 1 clove fresh (½ teaspoon minced) â…› teaspoon powder
Ginger 1 tablespoon freshly grated ¼ teaspoon dry ground
Ginger 1 tablespoon minced ½ teaspoon dry ground
Marjoram 3 teaspoons fresh 1 teaspoon dried
Onion 1 medium onion 1 teaspoon onion powder
Oregano 3 teaspoons fresh 1 teaspoon dried
Parsley 2 teaspoons fresh 1 teaspoon dried
Rosemary 3 teaspoons fresh 1 teaspoon dried
Sage 2 teaspoons fresh 1 teaspoon dried
Star Anise 1 star anise fresh ½ teaspoon anise seed
Tarragon 3 teaspoons fresh 1 teaspoon dried
Thyme 3 teaspoons fresh 1 teaspoon dried
Thyme 1 teaspoon dried ¾ teaspoons ground
Vanilla 1-inch vanilla bean 1 teaspoon extract
Another general rule:
1 TEASPOON DRIED LEAF HERB = ½ TEASPOON GROUND DRIED HERB
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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