Size of Tub -- Yield
8 oz. -- 3 cups
12 ounce -- 4 1/2 cups
16 ounce -- 6 1/2 cups for REGULAR, 6 3/4 cups for LITE*
Wednesday, December 2, 2015
Sunday, October 11, 2015
Found this at: Be it ever so humble just in time for soup season!
Dried to canned beans conversion
Here is a conversion chart that I compiled to help me use more dry beans. All numbers are approximate, of course, but they've worked for me so far.
A standard can of beans is 15 ounces. Small bags of beans you get at the store are usually 1 pound, but sometimes 2.
1 15-ounce can of beans equals
1 pound dry beans equals
1 part dry beans equals
Posted by Kelly at 8:32 AM
Sunday, August 30, 2015
How much ReaLemon/ReaLime juice is equal to 1 medium fruit?
1/4 cup ReaLemon = 1/4 cup fresh lemon juice (do not dilute)
1/4 cup ReaLime = 1/4 cup fresh lime juice (do not dilute)
3 tablespoons ReaLemon = the juice of 1 medium lemon (do not dilute)
2-3 tablespoons ReaLime = the juice of 1 medium lime (do not dilute)
Again - this is one of those equivalents you can't find when you need it!
Wednesday, August 12, 2015
I can never remember what website this is on - so I decided to post here!
These are the measurements for Hormel Bacon Bits. I imagine they would be the same for each brand
1 Tablespoon = 1 1/2 strips of bacon
1 3-oz jar = 1 1/2 LBS of bacon
7 grams = 1 Tablespoon
3/4 cup = NOT PACKED = equal approx 1 pound of bacon
I've been using the Aldi brand bacon bits lately and they measure out to 1 cup. Who doesn't love a little extra bacon!
Saturday, July 4, 2015
1/2 c sugar
1/4 c white vinegar
1/4 c vegetable oil
1 lb bag coleslaw mix
1 c thinly sliced red bell pepper
1 c thinly sliced green bell pepper
1 med onion thinly sliced
1 carrot coarsely shredded
salt and pepper to taste
Whisk sugar, vinegar and oil in large bowl. Add remaining ingredients toss to combine. Cover and refrigerate at least 4 hours tossing occasionally. Makes 8 servings. SLAW CHEAT: - make dressing add to all ingredients in gallon ziplock. Place in refrigerator and turn a couple of times. Makes for easy transport.
This comes from a family friend - he always goes home with a empty bowl! Enjoy!
Saturday, February 28, 2015
2 c chicken, cooked, diced
16 oz frozen gumbo-style vegetables (corn, onions, okra, onions)
1 cans diced tomatoes, with juice
1 c raw rice
2 TBS oil
¼ tsp salt
1/8 tsp pepper
2 c chicken broth
1/8 tsp creole seasoning
1 dash crushed red pepper flakes
Saute frozen veggies in oil in a dutch oven until tender, adding all spices. Stir occasionally. Add broth, tomatoes, chicken and rice to vegetable mixture and simmer for at least 20 minutes, or until rice and veggies are done. Enjoy.
This was very good! It was liked by all!
Posted by Kelly at 5:04 PM