Cooking.com 100% satisfaction guarantee Help Cart Now offering over 90,000 items

Cooking.com Home Special Values Gift Ideas Registry Recipes Forum Lighter Chicken Recipes Cookie, Recipes Quick Main Recipes My Recipes My Account


Recipe Search    
 Advanced Search


 Recipes Home
 Search Recipes
 Quick and Easy
 Fresh and Light
 Desserts
 Holidays and Parties
 Browse Recipes
 Browse Menus
 Popular Searches
 Top Recipes
 Videos
 Forum
 Glossary
 Tips Articles
 Shopping Home

Login to My Account
Mexican Meatball Soup
Steak au Poivre
Perfect Grilled Steak
Ice Cream Snowballs
Quick Kimchi
  All Reviewed Recipes
  cathy
   from Austin, MN
  SANDY
   from San Jose, CA
  Arlene
   from pittsburgh, PA





 


Do you have to open the refrigerator to remember what size a pint is, to see how many apples there are in a pound, to look at the stick of butter to figure out how many tablespoons are in a 1/2 cup? Below are the answers to these equivalency, volumetric, and other tough questions.

 
1 lb
1 ounce
1 Kilogram
1 gallon
1 quart
1 pint
1 cup
1 tablespoon 

= 16 ounces
= 2 tablespoons
= 2.2 pounds
= 4 quarts
= 2 pints
= 2 cups
= 16 tablespoons
= 3 teaspoons

 
1 pound of butter
   or sugar
1 pound of flour
1 pound of
   cheesecake
1 large egg white
1 large egg yolk

= 2 cups

= 4 cups
=> 1 extra lap...

= 2 tablespoons
= 1 tablespoon

And, ...if your true love gave you 1 pound of each of these fruits and veggies you'd receive...

6 medium carrots
4 medium tomatoes
2 large apples
2 large pears
2 baking potatoes
2 large onions
1 medium eggplant

...and a huge pot to cook them all in!












Subscribe Today

See Recipes


Risk Free Offer

See Recipes


Risk Free Offer

See Recipes

McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams




Home | Special Values | Gift Ideas Wedding Registry | Recipes & More | Site Map Gift Cards | My Account | Affiliates







Checkout/Cart | Email Us | Call Us Toll-Free Shipping Information | Order Status | Security
Unsubscribe | Return Policy | Jobs | Help




© 1998-2008 Cooking.com | About Us | Terms of Use | Privacy | Advertise With Us