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The imperial gallon was originally defined as 10 pounds (4.5359 kg) of water in 1824, and refined as exactly 4.54609 litres in 1985. Traditionally, when describing volumes, recipes commonly give measurements in the following units: Tumbler (10 fluid ounces; [29] [30] named after a typical drinknig glass)
Remove the lid and add the flour. Cover and blend until very smooth, about 20 seconds. Remove the lid, pour in the melted butter, cover, and whiz until combined, 10 seconds more. Transfer the batter to a large glass measuring cup with a spout (or a bowl that’s large enough to easily dip a 1/4 cup/60 ml measuring cup into).
3. In a bowl, toss the strawberries with the remaining 1/3 cup of sugar and the lemon juice. Let stand until syrupy, 20 minutes. 4. In a medium bowl, mix the ricotta, confectioners' sugar and lemon zest. Spread about 1 tablespoon of the ricotta mixture on each oval. Arrange the strawberries over the ricotta, drizzle with the syrup and serve.
2. Cut the pizza dough into 4 pieces. On a lightly floured work surface, roll out each piece to a 6-inch round. Dust the rounds with flour and let rest until slightly puffed, about 15 minutes. 3. Meanwhile, in a large skillet, heat the 2 tablespoons of olive oil. Add the smashed garlic clove and cook over moderate heat until golden, about 2 ...
Serves 8 to 10 Ingredients: 1 (13-14 pound) turkey, neck and giblets removed, all visible fat trimmed from openings ... 1/3 cup sugar. 2 tsp. sugar. ¼ tsp salt. ... 1-1/4 cups pastry or cake ...
Remove the lid and add the flour. Cover and blend until very smooth, about 20 seconds. Remove the lid, pour in the melted butter, cover, and whiz until combined, 10 seconds more.
3 1/2 lb. sweet potatoes. 1/2 c. butter, melted, plus more to grease the casserole dish ... all-purpose flour. 1/2 c. light brown sugar. 1/2 tsp. cinnamon. 1/4 tsp. salt. 1 c. chopped pecan ...
For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the weight of flour rather than with respect to the weight of all ingredients, the sum of these percentages always exceeds 100%.