Vegetable Dip
1 c mayonnaise
1 c sour cream
1 tsp dill weed
1 tsp Bon Appetit
1 T onion flakes (opt)
1 T parsely flakes (opt)
Mix well and refrigerate 1/2 hour before serving.
skip to main |
skip to sidebar
{Kitchen Helps}
Blog Archive
{Measurement Converter}
Baking powder : 1 tablespoon ~= 1 packet/envelope = 11 g
Butter : 1 stick ~ = 1/2 C = 112 g100 g ~= 1 stick minus a tablespoon
Flour : 1/4 C ~= 30 g 100 g ~= 3/4 C plus one rounded tablespoon 1 C ~= 120 g
Sugar : 100 g ~= 1/3 C + 1 tablespoon 1 C ~= 240 g
Butter : 1 stick ~ = 1/2 C = 112 g100 g ~= 1 stick minus a tablespoon
Flour : 1/4 C ~= 30 g 100 g ~= 3/4 C plus one rounded tablespoon 1 C ~= 120 g
Sugar : 100 g ~= 1/3 C + 1 tablespoon 1 C ~= 240 g
{Measurement Conversion and Abbreviation Chart}
Measurement Conversion and Abbreviation Chart1 tablespoon (tbsp or T) = 3 teaspoons (tsp or t); 1/16 cup (c) = 1 tablespoon1/8 cup = 2 tablespoons; 1/6 cup = 2 tablespoons + 2 teaspoons; 1/4 cup = 4 tablespoons; 1/3 cup = 5 tablespoons + 1 teaspoon; 3/8 cup = 6 tablespoons; 1/2 cup = 8 tablespoons; 2/3 cup = 10 tablespoons + 2 teaspoons; 3/4 cup = 12 tablespoons; 1 cup = 48 teaspoons; 1 cup= 16 tablespoons; 8 fluid ounces (fl oz) or 1/2 pint= 1 cup; 1 pint (pt) = 2 cups; 1 quart (qt) = 2 pints; 2 pints or 4 cups = 1 quart; 1 gallon (gal) = 4 quarts; 16 ounces (oz) = 1 pound (lb)
No comments:
Post a Comment