Common Cooking Conversions and abbreviations

Here are some common abbreviations used in cooking.

Measurements:
t = tsp. = teaspoon
T = Tbs. = Tablespoon
c = cup
pkg = package
fl = fluid
oz = ounce
pt = pint (16 oz)
qt = quart (32 oz)
gal = gallon (128 oz)
lb = pound

Some equivalent measurements:
juice of 1 lemon = about 3 Tbs.
1 lemon = 1 to 1 1/2 tsp of grated zest
juice of 1 orange = about 1/2 cup
3 tsp = 1 Tbs
fluid oz. = 2 Tbs. or 6 tsp.
1 cup = 8 oz.

Metric Conversions:
wet
5 ml = 1 tsp
15 ml = 1 Tbs
30 ml. = 1 oz
 240 ml = 1 cup
dry
100 grams = 3.5 oz
454 grams = 1 lb.
1 kilograms = 2.2 lbs

Fresh Herb to Dry Herb conversion:

It's pretty straightforward to convert between dried and fresh herb measurements. The rule is: 1 part dried herb is equal to 3 parts fresh herbs. For example, a recipe that calls for a tablespoon (15 ml) of fresh oregano could be prepared using only a teaspoon (5 ml) of dried oregano.

Logan County WV hamburger

Logan County Hamburgers
Yields 4-6 Servings

1 pound ground beef (85% lean)
1 large egg, lightly beaten
1 medium yellow onion, half grated, the other half thinly sliced
1/4 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
12 slices white bread
2 tablespoons unsalted butter, softened
12 slices American cheese, optional

In a medium bowl, combine the beef, egg, grated onion, garlic powder, salt, and pepper. Mix until combined. Form into thin patties. Spread butter on one side of each slice of bread.

Heat a large heavy skillet over medium-high heat. Cook the burgers about 3 minutes on each side. Drain on paper towels. Drain the grease from the skillet.

In the same skillet, place six slices of bread, butter side down. Top each with a slice of cheese, if desired, some onions, and a burger. Top with remaining slices of cheese, if using, and bread, butter side up. Cook each sandwich until golden brown, about 2 minutes per side.

Serve with mustard, ketchup, pickles, or any other desired hamburger toppings.

This recipe was given to me by my niece Jamie... Thank you

Hamburger Recipe

Zucchini Cake Recipe

Zucchini Cake
2 c sugar
1 1/2 c oil
4 eggs
2 c self rising flour
1 tsp. cinnamon (if you like a more cinnamon taste use 2 tsp. of cinnamon)
1 tsp. black walnut flavoring
1 tsp. vanilla extract
3 c grated zucchini
1 c chopped black walnuts

Preheat oven to 350, mix sugar, oil, and eggs one at a time. add flour cinnamon & both flavorings. After all of ing. are mixed add zucchini & nuts. Pour into a greased, floured 13- by 9- by 2-inch cake pan @ 350 for about 30-35 minutes or in a loaf pan or tube pan for 1 to 1 1/2 hours.(until cake no longer sticks to a toothpick) Cool in pan.

Cream Cheese Icing
8 ounces cream cheese, softened
1/4 cup butter, softened
2 teaspoons vanilla extract
1 pound powdered sugar

For the icing: Beat together cream cheese and butter until smooth. Blend in vanilla. Sift powdered sugar, and gradually beat into the cream cheese mixture.
Cooking Tip: Let cake cool some before adding icing
For more Zucchini Recipes go to Zucchini recipe link at top of page.
Makes about 10 servings.

Zucchini dessert recipe

Mexican Basic Tomato Salsa Recipe

Fresh Tomato Salsa Recipe Ingredients

Ingredients:
2 large, red ripe tomatoes, peeled and seeded
1 garlic clove peeled
1 Anaheim green chili, seeded and cut into thirds
3 green onions, cleaned and cut into 1 inch pieces
4 oz canned chopped green chilies
1 to 3 whole jalapeños, deveined and seeded (Optional to taste)
1/4 cup fresh Cilantro, chopped
1 teaspoon olive oil
1 Tablespoon lime juice
salt and pepper to taste
¼ cup ice water


Make it:
Char the tomatoes over a gas grill or under the flame of a hot broiler for a few seconds, turning them until the peel blisters. Slip off the peel, and the flesh will still be firm. Remove the green stem core and cut the tomatoes in half vertically. Use a teaspoon to scoop out the seeds.
In the food processor, turn the motor on chop first and drop in the garlic, cilantro, green onions and jalapeños into the bowl of the food processor to chop for just a few seconds.
Turn off the motor and scrap down the sides of the bowl using a rubber spatula.
Add all the remaining ingredients from the tomato salsa recipe, tomatoes, Anaheim chili, the chopped green chilies, olive oil and lime juice . Process with brief pulses to reach the desired texture, somewhere between a chow-chow relish and a textured puree.
You want to see bits of all the vegetables through out the salsa.
Salt and pepper to taste.
Pour into a serving bowl and allow to season for approximately one hour.
Just before serving mix in the 1/4 cup of ice water to cool the salsa.

Serve with tortilla chips, enhance your favorite chicken recipes, fish, barbecue beef, or with beans wrapped in a tortilla.
Makes about 2 cups.

Salsa recipe

Raspberry Mousse

Ingredients:
1-1/2 cups nonfat vanilla yogurt
1/2 cup cold water
1 Tbs. unflavored powdered gelatin
1/4 cup orange juice
1 Tbs. lemon juice
3/4 Lbs. raspberries, pureed
1/4 cup sugar
1/4 tsp. salt (optional)
2 Tbs. Chambord or other raspberry liqueur (optional)

Cooking Directions:
Set yogurt in fine mesh strainer or cheesecloth over a bowl. Set aside. Put water into heavy saucepan. Sprinkle with gelatin. Let stand 3 minutes. Stir in orange and lemon juices. Place pan over low heat and stir until gelatin is dissolved. Do not boil. Add berry puree, sugar and salt to gelatin mixture. Increase heat to medium and cook, stirring frequently, 3-4 minutes until sugar is dissolved. Remove from heat and stir in Chambord. Place pan in larger container of ice water. Place pan in enough ice water to come halfway up sides of pan. Stir occasionally to cool, about 15 minutes, or until mixture thickens slightly. Using a wire whisk, stir yogurt into chilled raspberry mixture. Spoon mixture into individual dessert glasses, cover with plastic wrap and place in refrigerator to chill at least 3 hours until set.

Makes 4 servings

This Recipe is considered:
Low Fat
Low Cholesterol
Low Sodium

Raspberry dessert recipe

Creamy Shrimp Fettuccine

Ingredients:

1/2 lb. fettuccine, uncooked
2 cups chopped fresh asparagus
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
Zest and juice from 1 lemon
1 lb. cooked cleaned large shrimp
1/4 cup KRAFT Grated Parmesan Cheese

Make it:

COOK pasta as directed on package, adding asparagus to boiling water for the last 3 min.
MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium heat. Stir in cream cheese and juice until blended. Add shrimp; cook on low heat 5 min., stirring occasionally.
DRAIN pasta mixture; place in large bowl. Add shrimp mixture; toss to coat. Sprinkle with Parmesan and zest.


Lower the fat and calories:
Save 40 calories and 3 grams of fat per serving by preparing with whole wheat fettuccine and PHILADELPHIA 1/3 Less Fat Cream Cheese.

Substitute:
Substitute 1 cup peas for the asparagus.

Shrimp Fettuccine recipe

Sweet BBQ Chicken Kabobs

A Taste of pineapple
Ingredients:

• 1 lb. boneless skinless chicken breasts, cut into 1-1/2-inch pieces
  


• 2 cups fresh pineapple chunks (1-1/2 inch)


• 1 each: red and green pepper, cut into 1-1/2-inch pieces


• 1/2 cup Barbecue Sauce


• 3 Tbsp. frozen orange juice concentrate, thawed

Make it:


HEAT grill to medium-high heat. Using 8 long wooden skewers (placing 2, side-by-side, for each kabob), thread chicken alternately with pineapple and peppers onto skewers to make 4 kabobs.
MIX barbecue sauce and juice concentrate; brush some of the sauce mixture onto kabobs.
GRILL 8 to 10 min. or until chicken is done, turning and brushing occasionally with remaining sauce mixture.


Variation
Prepare recipe as directed, substituting 1 lb. salmon fillets, cut into 1-inch chunks, for the chicken. Or, you can substitute 1 lb. cleaned extra large shrimp for the chicken, but you will need to reduce the grilling time to 4 to 6 min. or until shrimp turn pink.
Substitute
Substitute 1 drained can (20 oz.) pineapple chunks for the fresh pineapple.

Picture from Bettycrocker.com

BBQ chicken kabobs recipe

Cheesy Stuffed Shells

Ingredients:
1 container (16 oz.) 2% Milkfat Low Fat Cottage Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup 2% Milk Shredded Mozzarella Cheese, divided
1/4 cup Grated Parmesan Cheese
1 tsp. Italian seasoning
20 jumbo pasta shells, cooked, drained
1 jar (26 oz.) spaghetti sauce
1 large tomato, chopped

Make it:
HEAT oven to 400°F. Mix cottage cheese, spinach, 1/2 cup mozzarella, Parmesan and seasoning; spoon into shells.
MIX sauce and tomatoes; spoon half into 13x9-inch baking dish. Add filled shells; top with remaining sauce. Cover.
BAKE 25 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 2 min. or until melted.

Low fat Pasta and spinach recipe

Blueberry Cheesepie

1 Graham Cracker Crust
1 8oz pkg cream cheese softened
1 can sweetened condensed milk
1/3 cup lemon juice
1 can Blueberry pie filling
1 tsp vanilla

Beat cream cheese until fluffy. Gradually add milk & mix. Stir in lemon & vanilla. Pour into pie crust. Chill. Pour filling over pie. Serve.

Great Cheesecake variation!
Blueberry Dessert recipe

Rosemary-Dijon Pork Chops and oven potatoes

Ingredients:

• 3 potatoes


• 4 bone in pork chops


• 4 tsp Dijon mustard


• 1/4 cup Italian dressing


• 1/2 cup shake and bake original pork


• 1/4 tsp dried crushed Rosemary leaves


• 2 cups cooked baby carrots

Make it:

1. toss potatoes with dressing, microwave 7 min. stirring after 4 min


2. spread chops with mustard


3. mix coating mix and Rosemary


4. add chops to coating mix, coating both sides


5. place in baking dish and surround with potatoes


6. Bake at 375 for 30 min

Serve with cooked carrots

Pork recipe
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