Kirkland has several varieties of canned food with calories ranging from 232 calories per 8 ounces in the beef and vegetables in gravy to a whopping 604 calories per 8
ounce cup in the super premium chicken and vegetables in gravy.
In cow's milk, omega - 3 levels have been shown to reach 155 milligrams per 8 -
ounce cup in some grass - fed heifers.
The 6 -
ounce cup in this set includes a straw that reaches all the way to the bottom of the cup and facilitates easy drinking.
Not exact matches
A stylish selection of 12 -
ounce covered stainless steel
cups,
in an assortment of colors, will keep hot things hot for three hours, cold things cold for nine hours.
Then,
in 1993, McDonald's allowed customers to «dino - size» their drinks with a 32 -
ounce cup as part of a marketing push for the film Jurassic Park.
The 24 -
ounce cup is a welterweight
in the beverage world.
So the highly functional
cup rose to prominence, replacing the smaller glasses and mugs previously common
in the States — which, by the way, weren't even necessarily 16
ounces.
The freezes will be served
in 16 -
ounce cups, notably different than those for nonalcoholic drinks, with one shot of rum, vodka or tequila.
Orange Honey Glaze 1/2
cup freshly squeezed orange juice about 1/4
cup (1/4
ounce) Irish moss — thoroughly washed and soaked
in hot water for at least 10 minutes 1 tablespoon honey or agave syrup
However your recipes use «
cups» for measuring, and I'm only used to weighing ingredients
in grams /
ounces.
I'm sure my recipes go wrong because I don't measure
in cups and instead always have to look up the equivalent grams /
ounces.
Can you give a me a conversion from
cups to weight
in G or
ounces please?
Any way to easily convert all your grams into
ounces and Celsius into Fahrenheit; I know there are 28 grams
in 1
ounce, also 28 grams = 1/4
cup, also = 4 tablespoons BUT the conversion to Fahrenheit is more complicated 9/5 x C +32.
Can you please tell me how many fluid
ounces would be
in a
cup of water thanks
Next add 4
ounces of low - fat cream cheese and shred
in about 1/2
cup of low - fat queso manchego, season again with sea salt and freshly cracked black pepper and mix everything together until well mixed and the cheeses have melted, then turn off the heat
2 teaspoons olive oil 1 small onion, diced small 2 stalks celery, tops removed, thinly sliced 2 cloves garlic, minced 1
cup baby carrots,
in 1/2 inch slices 3/4 pounds yukon gold potatoes,
in 1/2 inch dice 1 teaspoon dried thyme 1/4 teaspoon dried tarragon 6
cups vegetable broth 1/2 teaspoon salt 1
cup dried small pasta 1 teaspoon agave syrup 16
ounces tomato sauce 1
cup frozen peas
Totally my fault, but it's a little annoying to have the flour units
in ounces instead of
cups... just put 4 1/2
cups of flour into the recipe:P Maybe change that to
cups or change all the others to
ounces as well!
Today, the smallest
cup — a child's size — is 12
ounces, and the adult
cups range
in size from 16 to 30
ounces.
5 - 7 slices whole grain bread, very thinly sliced 3
ounces goat cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin olive oil two big pinches of salt 1/4
cup apple, cut into 1/4 inch dice (place
in a bit of lemon water if not using immediately) 3/4
cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit of freshly ground black pepper
1
cup gluten - free All - Purpose Flour Blend 1/3
cup coconut flour, fluffed with a fork and sifted before measuring 1/3
cup unsweetened flaked coconut, finely flaked 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon guar gum or xanthan gum 1/2
cup honey or agave nectar 1 (8 -
ounce) can crushed pineapple
in juice or fruit cocktail, undrained 2 eggs, room temperature 1/2
cup raisins 1 medium orange, cut into very thin slices for garnish
In the clean bowl of your stand mixer fitted with the whisk attachment or another large bowl with a handheld mixer, place the gelatin and 1/4
cup (2 fluid
ounces) warm water.
In 1955, the standard «large» fountain drink
cup at McDonalds was seven
ounces.
* 2
cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly
in a fine - mesh strainer * 4
cups water * 2
cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 -
ounce cans (or one 28 -
ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
The only beverage anyone should be enjoying
in a 44 -
ounce cup is water — certainly not a bright purple drink that should probably be called «liquid sugar.»
I don't know the
ounces I used (though my
cups usually measure
in at 4.5
ounces).
Meal Size: Hungry - Single (Serves 1 - 2) Net Wt: 2.5 oz (71 g) Calories /
Ounce: 118 Requires: Boiling Water (Cook) Ready
In: 10 Mins Prepared Size: 2
cups prepared Nutrition Per 2.5 oz: Calories: 296 kcal (1238 kJ) Fat: 4g Carbs: 69g Protein: 13g Sodium: 730 mg Preparation: Bring 1.5 to 2
cups of water to boil (use less water for thicker soup).
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen
in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4
cup dry white wine -6 tablespoons butter -1 / 3
cup all purpose flower -8
ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3
cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.
Stir
in 1/4
cup + 1/8
cup half - and - half and 2
ounces cheese.
(113g) Calories /
Ounce: 104 Requires: Boiling Water (Cook) Ready
In: 10 Mins Prepared Size: 2 cups Nutrition Per 4.0 oz: Calories: 416 kcal (1741 kJ) Fat: 5g Carbs: 81g Protein: 15g Sodium: 370 mg Preparation: Bring 1.25 cups of water to boil in a covered pot (for soup add additional 1 cup of water
In: 10 Mins Prepared Size: 2
cups Nutrition Per 4.0 oz: Calories: 416 kcal (1741 kJ) Fat: 5g Carbs: 81g Protein: 15g Sodium: 370 mg Preparation: Bring 1.25
cups of water to boil
in a covered pot (for soup add additional 1 cup of water
in a covered pot (for soup add additional 1
cup of water).
Butter or nonstick cooking spray 2 1/4
cups uncooked small elbow macaroni 3
cups milk 5 tablespoons Cabot Salted Butter 3 slices firm white or whole wheat bread, pulsed into crumbs
in processor or blender 3 tablespoons King Arthur Unbleached All - Purpose Flour 3/4 teaspoon salt 1/4 teaspoon ground black pepper ⅛ teaspoon freshly grated nutmeg Several dashes Tabasco Sauce 16
ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Smoky Bacon Cheddar, grated (about 4
cups), divided
2 tablespoons pesto 1 teaspoon italian seasoning 1/2 teaspoon kosher salt 1 tablespoon olive oil 1 tablespoon lemon juice 1 tablespoon apple cider vinegar 2
cups cooked pasta 2 zucchini, sliced
in half lengthwise and grilled or roasted 2
ounces Cabot Tomato Basil Cheddar or Cabot Extra Sharp Cheddar, cut into small cubes
1 medium - size spaghetti squash, cut
in half lengthwise 1/2 medium onion, chopped 1 garlic clove, chopped 1 tablespoon Cabot Salted Butter 1 1/2
cups chopped broccoli 1/2 teaspoon dried dill 1/4 teaspoon salt Pinch of freshly ground black pepper 4
ounces grated Cabot Seriously Sharp Cheddar (about 1
cup)
While the treats were cooling (before I cut the shapes out), we prepped the chocolate, melt 2
cups dark chocolate melting wafers and 6
ounces white candy melts
in separate bowls.
The regular size muffin pans have 6 - or 12 -
cup - shaped depressions with each
cup about 3 inches (7.5 cm)
in diameter and holds about 1/2
cup or 4
ounces of batter.
Meal Size: Hungry - Single (Serves 1 - 2) Net Wt: 4.0 oz (113g) Calories /
Ounce: 109 Requires: Cold Water (No Cook) Ready
In: 10 Mins Prepared Size: 1.5
cups Nutrition Per 4.0 oz: Calories: 435 kcal (1820 kJ) Fat: 12g Carbs: 78g Protein: 10g Sodium: 67 mg Preparation: Add contents of the package to 1.25
cups of cold (or hot) water.
In order to make the muffins, you'll need 16
ounces of macaroni elbows, 16
ounces of Cabot Extra Sharp Cheddar, one
cup of Panko breadcrumbs or cornbread, Cabot Salted Butter, all - purpose flour, and hot milk.
Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 3
cups canned or packaged vegetable stock 1 can (14 1/2
ounces) diced tomatoes
in juice 1 can (15
ounces) black beans, drained 2 cans (15
ounces) pumpkin puree 1
cup heavy cream 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for garnish
6
ounces extra-firm silken tofu (Mori Nu) 2 tablespoons Peach Schnapps 1 teaspoon pure vanilla extract 1/4
cup plus 2 tablespoons sugar (increase the sugar to 1/2
cup if you like sweeter foods) 1/2 tablespoon arrowroot 1/8 teaspoon salt 1/2
cup soy creamer 1/2
cup coconut milk (can use lite) 1/2 vanilla bean, split open, insides scraped 2 — 3 peaches, peeled, pitted, sliced
in 1/2 1 tablespoon white balsamic vinegar 1 tablespoon fresh lemon juice 2 tablespoons sugar
ingredients: 3 1/2 pounds ground sirloin (I use the lowest
in fat) 5 tablespoons unsalted butter 3
cups yellow onion, finely diced 1 red bell pepper, core and seeds removed, finely diced 1 yellow bell pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2
cup Italian parsley, chopped 1/3
cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper pinch of cayenne (optional) 1 (28
ounce) cans crushed tomatoes, don't drain
To make the salad add 2
cups of bagged spinach into a shallow bowl, thinly slice 1 small red onion and add to bowl, thinly slice 1 ripe tomato and add to the bowl, crumble about 4
ounces of goat cheese on top and toss
in 10 walnuts, season everything with sea salt and freshly cracked black pepper and drizzle
in the honey mustard vinaigrette
Ingredients 1 1/4
cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2
cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground
in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2
cups heavy cream 1 1/4
cups confectioners» sugar, sifted 12
ounces cream cheese, at room temperature 1 1/2
cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4
ounces bittersweet chocolate finely chopped
But sometimes I make a slight change to lighten it up (using one
cup of ricotta cheese to replace 8
ounces of the cream cheese
in my recipe).
I started by rinsing and draining a 25 -
ounce can of chickpeas and putting them
in the food processor with a third -
cup each of pine nuts and golden raisins, along with a good fistful of dill fronds and a sprinkle of salt.
3
cups (380 grams) bread flour (all - purpose will work
in a pinch) 1 tablespoon baking powder 2 tablespoons freshly chopped chives 2 - 2 1/2
ounces (55 - 70 grams) cooked bacon, crumbled (about 15 thin slices) 3/4 teaspoon salt 12
ounces (355 ml) beer (choose your favorite!)
Ingredients 2 1/2 pounds Brussels sprouts, large one cut
in half 4
ounces Pancetta, diced 5 medium garlic cloves, minced 1 1/2 tablespoons olive oil 1 tablespoon fish sauce 1 teaspoon kosher salt 1 teaspoon fresh ground pepper 1
cup candied pecans (recipe found here) Parmesan cheese wedge for garnish
(
in terms of
cups or
ounces).
Because 4
cups is 12
ounces and when I measured that out and tried to get all that
in the 9 x 13 dish, it was just too much.
Add a few ice cubes and pour
in 1 1/2
ounces (one shot) of light rum and 3/4
cup seltzer.
Cheddar, Ham and Corn Chowder Makes 12 - 13 Cups 5 Strips of bacon, cut 2 Cups Onion, chopped 1
Cup Celery, chopped 1/4
Cup Flour 1 teaspoon salt 1/4 teaspoon turmeric a pinch of cayenne pepper 6 Cups Chicken broth 3 Medium Potatoes, diced (peeled is optional, I have done both peeled and unpeeled) 4 Cups of Corn 1
Cup diced or leftover ham 1
Cup heavy cream (I have used 1/2 and 1/2 with good results) 1
Cup Sharp Cheddar Cheese 1
Ounces Cream Cheese (I use lite with fabulous results) Saute bacon
in skillet.
With the batter already
in my loaf pans, I softened 4
ounces of cream cheese and stirred
in a 1/2
cup brown sugar.