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fl.oz. or oz. 1 ⁄ 8 cup 1 29.5735 2 fluid ounce = 1 wineglass wineglass‡ wgf. 1 ⁄ 4 cup 2 59.1471 2 wineglasses = 1 teacup gill‡ or teacup‡ tcf. 1 ⁄ 2 cup 4 118.294 2 teacups = 1 cup cup: C 1 ⁄ 2 pint 8 236.588 2 cups = 1 pint pint: pt. 1 ⁄ 2 qt 16 473.176 2 pints = 1 quart quart: qt. 1 ⁄ 4 gal 32 946.353 2 quarts = 1 pottle ...
48.03 US fl oz: 50 imp. oz: 2 + 1 ⁄ 2 imp. Pints. A long thin vessel with a conical rim and a bulb-shaped reservoir at the bottom. large pitcher (US) 1.77 L: 60 US fl oz: 3.75 US pints. The 60 oz pitcher is usually used with medium 12 oz beer glasses (5 glasses per pitcher). growler: 1.89 L: 64 US fl oz: 1 ⁄ 2 US gallon. Darwin stubby: 2. ...
Imperial quart (qt) ≡ 40 imp fl oz ≡ 1 imp qt ≡ 2 imp pt ≡ 0.25 imp gal. ≈ 38.430 397 6162 US fl oz ≈ 37.884 083 3333 US fl oz (food) ≈ 1. ...
1/2 ounce shaved carrots. 2 1/2 ounces of favorite, preferred dressing, or vinaigrette (below) ... 2 qt heavy cream. 5 sprigs rosemary. 10 sprigs thyme. 1/4 cup black peppercorn.
Heat the oven to 400°F. Place the chicken into a 2-quart shallow baking dish. Spoon 1 cup sauce over the chicken. Sprinkle with the mozzarella and Parmesan cheeses. Bake for 15 minutes or until ...
The reputed quart was a measure equal to two-thirds of an imperial quart (or one-sixth of an imperial gallon), at about 0.7577 liters, which is very close to one US fifth (0.757 liters). The reputed quart was previously recognized as a standard size of wine bottle in the United Kingdom, and is only about 1% larger than the current standard wine ...
Heat the oil in a 2-quart saucepan over medium heat. Add the garlic and cook until it's tender, stirring often. Stir the sauce, wine, parsley and clams and juice in the saucepan. Reduce the heat to low. Cover and cook for 10 minutes, stirring occasionally. Serve the clam sauce over the linguine. Top with the cheese, if desired.
Heat the oven to 400°F. Stir the rice, soup, water, milk, cheese and tomatoes in a 2-quart shallow baking dish. Cover the baking dish. Bake for 30 minutes. Stir the rice mixture. Bake, uncovered, for 10 minutes or until the rice is tender. Let stand for 5 minutes. Sprinkle with the parsley. Tip: Add 1/2 cup frozen peas to the rice mixture ...