Savory Soups, Stews & Slow Cooker Dishes
Corn Soup (Atulen Elotes) (submitted by Mary Kamminga-Spiezio) Many Guam families have come up with different version of this traditional corn soup recipe which is delicious for any occasion.
INGREDIENTS: • 6 pieces of fresh corn • 1 quart water or preferably, chicken broth • 1 coconut, grated and soaked in 1 cup water •
salt and pepper to taste
DIRECTIONS: 1. Cut grains from the cob, scrape of the remaining "starch" of the corn, and mix with the grains 2. with a little of the water, rub the grains in the chicken broth for about 30 minutes. stir in the remaining starch and cook for about 10 minutes stirring occasionally. Then stir in coconut milk and remove from the heat. 3. Enjoy! Recipe courtesy by Y Inetnon Famalaoan 3rd printing 1985platter or large bowl.
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Shrimp in Coconut Milk (Kadun Uhang) (submitted by Craigmont Cruz) This recipe was part of the many recipes "shown" to me by my late Uncle David Meno (my mother Josephine's sister - my Auntie Frances Perez Manibusan Meno's husband).
DIRECTIONS: • • • • • •
2 pounds Deveined Shrimp 1 Bag String Beans Cherry Tomatoes 1 Large Onion & Garlic 1 Can Coconut Milk Salt And Black Pepper
COOKING DIRECTIONS: 1. In a lrg pot sauté onions, garlic, and string beans, sweat them for a few minutes, until onions are clear, add the shrimp and cherry tomatoes, add salt and black pepper, 2. Stir for a couple minutes then add 2 cups of water. When it begins to boil add the can of coconut milk, let it thicken and check taste to see if it needs more salt and pepper. 3. Serve with hot rice and enjoy.
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Dungeness Crab in Coconut Milk and Vegetables (submitted by Mae Pangelinan) A different twist to the traditional American way of preparing Dungeness crab because this recipe incorporates coconut milk, fresh cherry tomatoes and fresh island vegetables (pechay, green beans and pumpkin tips)
INGREDIENTS: • • • • • • • •
Dungeness Crabs Chopped Onions Green Pechay Green Beans Pumpkin Tips Cherry Tomatoes Coconut Milk 3 cans Salt (to your taste) and Black pepper.
DIRECTIONS: 1. Clean and wash crab. Cut it in 4's down the middle of the body. Lay them evenly into the pot. Add in chopped onions, Salt, 'Black Pepper, Cherry tomatoes cut in halves, 3 cans of coconut milk and pechay or pumpkin tips. Let it boil for 5 minutes or till the vegetables are tender and simmer for another 10 minutes. 2. NOTE: Sometime the crabs are sold already salted. If this is the case, do not add salt. You may change the vegetables to your preference, but do not eliminate to cherry tomatoes. If you don't have the fresh tomatoes, you may substitute it for canned whole tomatoes. 3. Serve with Finadene and rice. Page 4
Mongo Beans and Ham Hocks (submitted by Mae Pangelinan) This dish is very popular in both Guam and the Philippines because, when prepared, there is usually more than enough to feed the family. It is a very hearty meal where the mongo beans absorb the rich flavor of the ham hocks.
INGREDIENTS: • • • • • • • •
3 ham hogs or more (store bought) 1 whole Garlic 1/2 cup chopped white onions 1/2 tps. Salt Sprinkle Black Pepper 1 pak dry achote powder(dissolve well in water) 1 can coconut milk or fresh coconut milk 1 pak green Mongo beans (soaked on side 2 hrs.)
DIRECTIONS: 1. Water to boil the hogs for 1 hour and 30 minutes on med. heat. or until it becomes tender. I use pressure cooker to cook for only 15 minutes. 2. Heat pot, add a little oil just enough to saute the onions, garlic and meat. Once heated, add in the water to almost cover the meat, cover and let it boil til tender. Be adding water a little at a time if needed. Strain the soaking mongo beans and add to boil together with the hogs. When the meat is close to tender, take them out one at a time and cut them up to small sizes. Add them back to the pot and let it boil all together with adding the salt, black pepper and the achote mix. 3. As you boil it long enough it will thicken, then you add the coconut milk, stir around, mix it well and shut it off.
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Good Old Fashioned Corn Soup (submitted by Helene K. Guzman) This old fashioned corn soup recipe offers a very hearty flavor because it’s full of delicious and healthy ingredients which includes chopped chicken, vegetables, coconut milk and, of course, lots of whole corn kernels.
INGREDIENTS: • 3/5 lbs chicken thighs baked at 350 degrees for one hour (cooled and d-boned then chopped into small pieces) • 1 large onion (sliced and diced) • 4 stalks celery (sliced and diced) • 8 cups of water • 1 bunch of green onions (chopped and set aside) • 3 cans of coconut milk (if you have freshly grated coconut - USE IT soak in 4 cups of water and squeeze juice into separate container) • 2 cans whole kernel corn • 1 cup of corn starch mixed in 1 cup of water (set aside) • Salt & Pepper to taste
DIRECTIONS: 1. Place chicken, water, onion and celery in large pot and bring to boil reduce heat and simmer for 30 minutes Add corn and simmer for 10 minutes. 2. Turn heat down as low as possible and add coconut milk and allow to simmer on low for 1215 minutes Stir in cornstarch/water mixture and add green onions. 3. Turn off heat and continue to stir - soup will be rich and creamy. 4. A CARNIVAL FAVORITE!!! Page 6
Flank Steak Pho’ (submitted by Helene K. Guzman) I love beef shank base for this recipe but you can use any meat with large bone. You want to use a large pot because it will take at least a couple of hours to create the base so you will be adding water occasionally..... I always put my meat or chicken for any kind of soup through a boiled bath to rid it of excess fat and any dirt that may have been left on it in the packing process - bring it to boil and thoroughly rinse.
DIRECTIONS START WITH YOUR BASE: Put your meat in the pot with onions, garlic, celery, carrots and tomato if you so desire and a little bit of salt and pepper - let it all come to a rapid boil and then reduce heat and let cook for a couple of hours - adding water when and if necessary. IN THE MEANTIME: Get a couple of pounds of flank steak and you want to cut this super thin because you're not going to COOK this mean, you'll only add the broth to it - so thinner is absolutely better. Allow your rice sticks to soak in water while you're preparing your broth and this is fine sitting in water until you are ready to use. A good idea after you've used it and you have left over, simply drain out water and store in a ziplock bag and store in refrigerator! Other ingredients include: Green onions (sliced), bean sprouts, dry fried garlic, patis, cilantro, done' and pickled ginger ARE YOU READY? Turn up the heat of the broth so its boiling and in a nice sized bowl, put a nice helping of rice sticks and put some flank steak on top of the noodles and use a ladle and pour the boiling liquid over the meat - you'll immediately see the red turn to brown and continue to pour broth until you have the desire amount in your bowl! The pleasantry of Pho' are the garnishments and you can add as much or as little of all the suggestions as you'd like! Have some fresh or fried lumpia with this and you are GOOD! Page 7
Kadun Corned Beef (submitted by Helene K. Guzman)
DIRECTIONS Get a Nice cut of corned beef brisket, trim away the fat and then cut into nice size pieces (as you would any meat for kadu). Bring corned beef to boil and then RINSE well to remove a lot of the extra fat and processing dirt from your meat.... I even rinse the pan to remove that film that adheres to the side of the pan during this process. Fill your pan back up with water and add a diced up onion, a couple of cloves of garlic. couple of stalks of celery (sliced) and salt and pepper and let cook for at least 2 hours. THEN I like to slice up another half an onion and add it to the kadu along with potatoes and let cook for at least 40 minutes and check the taste - you may need to add more salt and black pepper. Cut up some cabbabe, turn off the heat and throw your cabbage on top of the kadu, cover and wait about 5 minutes and WALA - MMMMM.....Kadun Katne!!!!
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Long Grain Rice Chicken Soup (submitted by Helene K. Guzman) A different twist on lasagna for the seafood lover or for a different kind of lasagna. Great served with garlic bread and tossed green or caeser salad.
INGREDIENTS: • • • • • • • • • • • • •
1 chicken 1 medium onion 1 tbsp. olive oil 2 quarts water 1 can chicken broth 6 medium potatos 2 stalks celery 2 carrots 1 small package frozen peas 1 package achiote seeds or 1 package mamasita's achote powder 1 package chinese bean threads crushed red peppers salt & pepper
DIRECTIONS Cut chicken into pieces. With skin on, brown the chicken, onion, in olive oil. Add water and bullion cubes. Cook until chicken is tender. You can debone and cut it into smaller pieces or leave as is. Cut potatos, celery and carrots into bite size pieces and add to the chicken broth. Add frozen peas. In a deep bowl, stir achiote seeds in hot or boiling water to create a rich red liquid. Strain the seeds out, add the liquid to the soup. In a large bowl, soak the chinese bean threads in boiling water until soft. Add to soup. Add crushed red pepper, salt and pepper to taste. Serves 8 easily! Page 9
Kadun Oxtail (submitted by Anthony Guerrero) A very simple oxtail soup recipe with lots of green vegetables and potatoes which everyone will enjoy at the family dinner. The coconut milk adds a richer flavor to the broth which all islanders really enjoy.
INGREDIENTS: • • • • •
3-4 pieces Beef Oxtail Onions Garlic Salt and Pepper 1 Can Coconut Milk
DIRECTIONS 1. Thaw out the Oxtail pieces, rinse clean and boil in water w/ all the condiments for 4-6 hours depending on how tender you prefer the meat to be. If you boil them for a hour or more, you will have to add more water to the pot. 2. Because potatoes or yams require more time to cook, they are best added at least 20-30 minutes prior to the final cooking time. 3. Choice Vegetables (green leafy vegetables such as pechay, bok choy and pumpkin tips) and 1 can Coconut Milk are best added at the end at least 30 seconds to a minute prior to turning of your stove or burner off to fully steam. Condiments or Spices diminish when you add your (Choice Vegetables) they soak up the flavors so spices are usually best strong on the onset. 4. After turning off your stove or burner, let the Choice vegetables to wilt a bit then Serve.... In the video provided only condiments, potatoes and Pumpkin Tips were available...:) Hope this helps for the Kaddu fans...:)
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ChamorritaMomma’s Homemade Saimin Broth (submitted by Rose N Vince) INGREDIENTS: • • • • • • • •
8 cups water 1/4 cup dried shrimp 1 pound pork bones 4 whole garlic, crushed 5-inch piece konbu (dried kelp) 1/2 teaspoon soy sauce 1 teaspoon salt 1 teaspoon accent
DIRECTIONS 1. Combine first 5 ingredients; bring to a boil. Simmer for 1 hour, strain and add seasonings. 2. Remove konbu. Pick and chop meat from pork bones. Set aside. Taste and adjust seasonings accordingly. 3. Ladle over fresh, cooked saimin noodles and add your favorite toppings, using the pork meat for garnish as well. 4. Makes about 6 to 7 cups. NOTE: Keep broth at a simmer; boiling tends to cloud broth.
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Chalakilis (submitted by Guam Recipes) This is one of the many recipes I learned how to prepare from my mother over long distance telephone calls.
INGREDIENTS: • • • • • •
Ground Rice (Roasted) or substitute with Quick Crits by Quaker Chicken Parts (8 - 10 pieces) 1 cup Achote (Anato) Water 1 Can Coconut milk (optional) Salt and Pepper to taste Onions and Garlic as desired
DIRECTIONS (Cooking time is about 30 minutes) 1. If possible, grind your rice and roast (about 3 to 5 cups) in a shallow baking dish. I choose to use Quick Crits by Quaker Oats (easier/faster). Spread the crits out on a shallow cookie sheet and bake until the crits are a nice brownish color (should smell delicious!). Prepare about 1 cup of Achote (Anato) water (try to make it potent - as in really, really RED. In a large cooking pot, sautee garlic and onions in a little oil. With your heat on high, throw your chicken pieces in until they are almost cooked through (season with salt and pepper). Fill pot with water to a quarter below the rim, bring to a boil. Add your crits/rice (3 cups), stir frequently so they don't stick to the bottom. The crits/rice will start to thicken (lower your heat) . If you feel there's not enough crits/rice, add more but be careful not to make it too thick. Now you may add your Achote water. Take a taste test and add seasoning as desired. Turn heat off and add 1 can of coconut milk. Practice makes perfect. Don't be dissappointed if you don't get it right the first few times. Serve with hot rice on the side!! Page 12
Beef Shank Soup (Kadun Katne) (submitted by Ely Sarrosa) Kadun Katne is one of the most popular dishes on Guam and it can be made using different cuts of beef although the beef shank cuts is preferred because of the rich flavor that is produced when cooking with the bones.
INGREDIENTS: • • • • • • • •
3 lbs boneless beef shanks, serving cubes 1 lb beef tendon, serving cubes 3 medium potatoes, peeled and quartered 1/2 medium cabbage head, sliced to eighth 1 white or brown onion, peeled and quartered 1 cup fresh green beans, ends trimmed and cut into halves water salt and pepper to taste
DIRECTIONS 1. Wash shanks and tendons. Place in a deep stock pot and add enough water to cover. Add onions. Simmer until tender, regularly skimming scum that accumulates on top. 2. Add potatoes and continue to simmer until cooked. Add cabbage and green beans. Continue to cook until vegetables are tender, yet crisp. 3. Season with salt and pepper. Serve hot with steamed white rice and hot fenedene. TIP: I’ve cooked this recipe before with cubed carrots, diced celery, corn on the cob cut into 1 inch. and broccoli for a quick way to add veggies.
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Cabbage Soup (submitted by Rose N Vince)
INGREDIENTS: • • • • • •
1 medium head cabbage, cored and chopped 1 medium onion, sliced 1 (15 oz.) can tomato sauce 3 cups low sodium chicken broth 2 teaspoons garlic, minced 2 teaspoons extra virgin olive oil
DIRECTIONS: 1. Heat the olive oil in a cooking pot, and then saute onion and garlic. Add the cabbage, and then cook for a minute. 2. Pour-in the organic tomato sauce and low sodium chicken broth. Stir and let boil. Simmer for 5 to 7 minutes. 3. Turn the heat off. Transfer to a serving bowl. Serve. NOTE: This Cabbage Soup has approximately 63 calories per cup.
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Crab in Coconut Milk (Crab Kat’diyu) (submitted by Anthony Guerrero) Fresh Crabs are always the best but store bought crabs will do when they are the only option. So Let's just say were cooking store bought crabs (Usually come precooked and cleaned), anyhow, cook your crabs in boiling water until fully cooked, then set aside....
DIRECTIONS:
1. Stir fry finely chopped choice vegetables with choice condiments then, set aside to cool down a bit... 2. Take your crabs out and Remove the Heads from Bodies, take the insides (of the Heads) and mix with your stir fried ingredients, add Grated Young Coconuts and Crab Paste to this and mix thoroughly...Add more Condiments to your liking... 3. Clean your Pot, Stuff the crab heads with the mixture and place them back to their Origin and secure with rubber bands or tie with foil strips. Then lay them in the pot with heads facing down...Set aside... 4. In another Pot stir fry some Onions, Garlic, White Ginger, Cellery, etc..Add water up to Half the amount to equal the pot where your crabs lay....Add salt, black pepper, etc...to your liking....Let Boil, then add Choice Tomatoes, Cut Beans...etc...and Coconut Milk....While boiling, taste your Kaddu, add condiments if necessary...If Satisfied, turn off your stove and pour this mixture into your Crab Pot and let sit awhile before serving....:) Hope this helps...Enjoy...
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Pig’s Feet Stew (Patas Babui) (submitted by Marlyn Toves Valdanbrini)
INGREDIENTS: • • • • • • •
1 pkg. pigs feet 1/2 onion sliced 1/2 tsp. black pepper 1/4 to 1/2 cup kikkoman soy sauce 1 tsp. garlic powder 1 tbs. vegetable oil water
DIRECTIONS: 1. In a large pot, saute onion with oil until translucent. Add pig feet and stir just until it is slightly brown in color. Add black pepper, soy sauce, garlic powder and pour water just enough to cover pig feet, stir well. 2. Let it boil on medium heat for 25 to 30 minutes. Once in awhile scoop up any fat floating at the top and discard. 3. Enjoy with hot rice! (Photo credit of my Chamorro Soul Food - Pigs Feet Recipe too)
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Miso Ramen Soup (submitted by Edwina Maloney) Ramen noodle in miso based soup is called miso ramen. It's one of the popular flavors of ramen noodles in Japan. Lots of vegetables can be added in this miso ramen recipe.
INGREDIENTS: • 4 eggs • 10 oz dried ramen noodles • ½ cup fresh or canned bamboo shoots, sliced • ½ cup fresh or canned corn kernels, drained • ⅓ cup defrosted frozen or fresh spinach • 8 cups store-bought or homemade pork or vegetable broth • 2 teaspoons instant dashi granules • 1 tablespoon soy sauce, or to taste • 4 tablespoons fresh miso paste • 1 cup fresh bean sprouts • 1 stalk green onion (scallions), finely chopped • 4 teaspoons chili oil (optional)
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TOPPING:
Fresh spinach – blanch, then squeeze all of the water out. Frozen spinach – defrost, then squeeze all of the water out. Corn – canned, fresh or frozen Green onions – chopped Bamboo shoots – Canned or fresh Bamboo Shoots in Chili Oil – oh yummmm my favorite Dried seaweed Tofu – drained and cubed Snow peas – blanched Barbeque cha-siu pork Enoki or shiitake mushrooms Sliced Japanese fish cakes Fresh bean sprouts
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Manny’s Chicken Ala King (submitted by Mae Pangelinan ) This recipe is can feed an Army or just people with a hearty appetite so try it out and see how well your family like it.
INGREDIENTS: • 2 chicken breasts skinned and chopped, • 1-16oz bag frozen veggies, • 2-12oz cans condensed milk, (we believe this should be Evaporated Milk not Condensed GR) • 2-14oz cans chicken broth, • 1-4oz bottle pimientos, • 1/2stick butter, • 5 garlic cloves chopped, • 1 whole onion chopped, • 1 & 1/2 cup flour, • 3 hard boiled eggs chopped.
DIRECTIONS: 1. Heat up butter in medium heat; add garlic, onions, chicken, and pimientos. Keep stirring to prevent sticking. It will create a broth and eventually the broth will dry up. 2. Now add flour and mix. It will be clumpy. DO NOT DRY IT UP OR MAKE IT BURN! 3. Now add milk and chicken broth. 4. Stir and allow to simmer. It will eventually thicken. Slow simmer is a must to prevent sticking/burning. Allow 15 minutes of simmer after it thickens. 5. Add frozen veggie mix, and hard-boiled eggs. I'm a low-salt person so I suggest add salt and pepper to taste. 6. Transfer to a 4 quart pot to prevent spillage. Page 19
INGREDIENTS FOR EDIBLE SHELLS/ROSETTE CUPS: Now for the shells! This is the tool I use. It's a "Norpro" try to Google search it. I can already envision the rosettes and shells. Shell/Rosette crackers batter. 2 eggs,1cup milk 1 & 3/4 cup flour 1 Tblspn sugar 1/4 tspn salt 1 tspn of any seasoned salt (i.e. celery, onion, I used a combination of Johnny's and garlic powder)
DIRECTIONS FOR SHELLS/ROSEETTE CUPS: 1. Beat together ingredients, cover and refrigerate for at least 2 hours. 2. Pour batter into a flat tray so the mold dips evenly and almost to the top of frying pan. 3. Oil must be 2" high and 375 deg. or medium high. 4. Heat mold by dipping in oil, shake off oil and dip it into batter, immerse into hot oil. 5. When bubbling stops, shells should be light brown, lift, drain oil back into fryer remove shell. Allow shells to drip-dry and cool down.
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ChamorritaMomma’s Beef Vegetable with Sotonghon Soup (submitted by a friend of Guam Recipes) This recipe is can feed an Army or just people with a hearty appetite so try it out and see how well your family like it.
INGREDIENTS: • • • • • • • • • • • • • •
1 Onion, chopped 3 Tbsp. oil 3 lbs. Chuck roast, cut into bite-sized pieces 2 Tbsp. Garlic Powder 2 Tbsp. Salt, to taste 1 Tbsp. Black Pepper 1 Tbsp. Beef Base 2 tsp. Aji, optional 1 (14.5 oz.) can Diced Tomatoes 18 Cups Water, (YES this much) 1 lb. bag Frozen Mixed Vegetables 1 lb. bag Frozen Corn 3 Potatoes, peeled and diced 2 pkgs. Rice Vermicelli, soaked and cut into sections
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DIRECTIONS: 1. In a large stock pot, heat oil and saute onion. Add beef and seasonings and brown. Add diced tomatoes and water. Let come to a boil. Cook for about 20 minutes or until beef becomes tender, skimming off fat in between cooking time. 2. Add the potatoes and cook 10 minutes more. Add the mixed vegetables, corn, and rice vermicelli. Cook for about 15 more minutes. Taste and add seasonings accordingly. 3. Serve and enjoy!! I also added 2 cans of Campbell's Beef Vegetable soup, only because my mom used to. You can if you want to, but I don't think it's needed. WARNING THIS IS ENOUGH FOR AN ARMY, or just big eaters, LOL!!
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Chicken Noodle Soup (submitted by Joyce Concepcion) Here is an easy and foolproof way of making a quick chicken noodle soup when you don’t feel like cooking or you just don’t have enough time to cook a complete meal.
DIRECTIONS: 1. Boil 5 to 6 chicken thighs (cool it off and shred it of the bone) 2. Open 3 cans of Campbell;s soup (mix it up campbell’s chicken noodle, campbell’s chicken & stars and campbell’s rice n vegetables.) and pour them into the pot with the shredded chicken and 2 1/2 cups of water. 3. Stir and wait for boil and wala. You just made a lazy person’s version of a home cooked chicken soup. This is great for kids to make when you don’t want to get out of bed. Just make sure you have shredded chicken in the fridge for them to just add to their campbell’s soup.
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KITCHEN CONVERSION CHARTS Teaspoon Tablespoon
Cups
Fluid Ounces
tsp (t) 1 2 3 4 5 6 7
Tbsp (T) 1/3 2/3 1 1 1/3 1 2/3 2 2 1/3
c 0 0 0 0 1/9 1/8 1/7
oz 1/6 1/3 ½ 2/3 5/6 1 1 1/6
mL 4.9 9.9 14.8 19.7 24.6 29.6 34.5
8 9 10
2 2/3 3 3 1/3
1/6 1/5 1/5
1 1/3 1½ 1 2/3
39.4 44.4 49.3
11 12 13 14
3 2/3 4 4 1/3 4 2/3 5 5 1/3
¼ ¼ 2/7 2/7
1 5/6 2 2 1/6 2 1/3
54.2 59.1 64.1 69.0
1/3 1/3
2½ 2 2/3
73.9 78.9
5 2/3 6 Tbsp 6 1/3 6 2/3 7 7 1/3 7 2/3 8 8 1/3
1/3 3/8 c 2/5 3/7
2 5/6 3 oz 3 1/6 3 1/3
83.8 88.7 mL 93.7 98.6
4/9 ½ ½ ½ ½
3½ 3 2/3 3 5/6 4 4 1/6
103.5 108.4 113.4 118.3 123.2
8 2/3 9 9 1/3 9 2/3 10 10 1/3 10 2/3 12 16 32 48 50 ½ 64 128 256
5/9 4/7 3/5 3/5
4 1/3 4½ 4 2/3 4 5/6
128.2 133.1 138.0 142.9
5/8 2/3 2/3 ¾ 1 2 3 3 1/6 4 8 16
5 5 1/6 5 1/3 6 8 16 24 25 ¼ 32 64 128
147.9 152.8 157.7 177.4 236.6 473.2 709.8 750.0 946.4 1892.7 3785.5
15 16 17 18 tsp 19 20 21 22 23 24 25 26 27 28 29 30 31 32 36 48 96 144 151 2/5 192 384 768
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Milliliters
1 pint 1 ½ pints 1 fifth 1 quart or 1 liter 2 quarts 1 gallon or 4 quarts
Other Conversions:
altitude bread
over 3500 ft: bake at 25° higher, 20% more water, 5% more flour, 20% less time 1 slice = 1/4 cup (50 mL) dry = 1/2 cup (125 mL) soft crumbs
butter
1 stick = 1/2 cup = 110 grams
cheese
2 oz (50 g) grated = 1/2 cup (125 mL)
cheese
1 lb (500 g) = 4 to 5 cups (1 L to 1.25 L) grated
chocolate
1 square = 1/4 cup (50 mL) grated
cocoa
4 cups (1 L) = 1 lb (500 g)
corn on cob cottage cheese
shuck, drop in boiling water and boil 6 minutes 1 lb (500 g) = 2 cups (500mL)
cup
1 cup = 8 ounces = 16 tbsp
dash
1 dash = less than 1/8 tsp
eggs
1 = 3 tbsp or 2 oz; 1 yolk = 1 tbsp or 1 oz; 1 white = 2 tbsp; 1 cup = 8-10 eggs
firmly packed
tightly press as much of ingredient as will fit into the measure
flour gallon
1 pound = 3 1/2 cups 1 gallon = 4 quarts = 8 pints
gelatin
1 envelope (1 tbsp) will gel 2 cups = (500mL) liquid
gram
1 gram = .0353 ounces
heap
pile as much ingredient as will stay on measuring device
herbs
1 tbsp fresh = 1 teaspoon dried
lemon
1 lemon = 2 tbsp (25 mL) rind and 3 tbsp (50 mL) juice
lemon lightly packed
1 tsp (5 mL) grated rind = 1/2 tsp (2 mL) lemon extract lightly press ingredient only enough to remove air pockets
marshmallows
8 oz (250 g) = 32 large = 3 1/4 cups (800 mL) mini
onion
1 med 3” diameter = 1 1/4 cups chopped
orange
1 orange = 2 tbsp (25 mL) rind and 1/2 cup (125 mL) juice
ounce
1 ounce = 6 tsp = 29.6 ml = 28.3 gram
pasta
1 lb dried or fresh pasta serves 4 as a main course
pinch pint
1 pinch = less than 1/8 tsp 1 pint = 2 cups = 1/2 quart
pound
1 pound = 16 oz = 453 grams
quart
1 quart = 2 pints = 4 cups = 1/4 gallon
raisins
3 cups (750 mL) = 1 lb (500 g)
rice
1 cup + 2 cups water = 3 cups cooked rice
sugar tablespoon
1 pound = 2 1/4 cups 1 tablespoon = 3 teaspoons = 1/16 cup
turkey
thaw in fridge 24 hours every 5 lbs; innermost thigh cook to 165°F
water/liquid
1 lb = 2 cups; 1 oz = 2 tbsp; 1tbsp = .5 oz = 15 g; 1tsp = .17 oz = 5 g
yeast
1 envelope dry granular yeast = 1 tbsp (15 mL)
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