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tablespoon: tbsp. or T. 1 ⁄ 16 cup 1 ⁄ 2: 14.7868 2 tablespoons = 1 fluid ounce fluid ounce: 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 cup medium diced celery. 1/2 cup medium diced butternut squash. 1/2 cup medium diced potatoes. 1 can 28 oz diced tomatoes. 1 cup French green lentils. 3 tablespoons coconut oil. 1 tablespoon ...
1 Australian metric tablespoon = 20 mL = 1 1 / 3 international metric tablespoons = 2 metric dessert spoons, 1 metric dessert spoon = 10 mL each = 4 metric teaspoons, 1 metric teaspoon = 5 mL each ≈ 5.63 British imperial fluid drachms ≈ 0.7 British imperial fluid ounce ≈ 1.41 UK tablespoons ≈ 2.82 UK dessert spoons
6 tbsp. all-purpose flour. 1 c. chicken broth. 3 c. half-and-half. 1 tsp. crushed red pepper flakes. 1 1/2 c. ... and the remaining 1 teaspoon salt. Stir in 1 cup of the parmesan, then the ...
6 cloves garlic, finely minced. 2 tablespoons water, plus more for the pan. 4 chicken breast cutlets, pounded 1/4-inch thick (about 1 1/2 pounds) 1 tablespoon extra-virgin olive oil. 1/4 cup ...
5. In a medium bowl, whisk the eggs with 1 cup plus 1 tablespoon of the sugar and the lemon zest. Strain the brown butter into the egg mixture and whisk until incorporated. Whisk in the flour and salt. Pour the filling into the tart shell and bake for about 25 minutes, until golden and set. Transfer to a rack to cool, about 2 hours. 6.
6 cup Chinese sticky or sweet rice, (40 ounce) 1 oz dried shiitake mushrooms, (about 10 medium) 2 cup boiling water; 1 / 4 cup plus 2 tablespoon vegetable oil, plus more for greasing; 6 shallots, thinly sliced; 1 / 2 lb fresh shiitake mushrooms, stemmed and caps cut into 1/2-inch pieces; salt and freshly ground black pepper; 6 scallions ...
2. Return the skillet to the heat and add 1 tablespoon of the oil. Add the carrots in a single layer, season with salt and pepper and cook over moderate heat, turning, until browned, about 5 minutes per side. Add the pearl onions, sprinkle with the curry powder and cook, stirring a few times, until fragrant, about 1 minute.