recipe swap - just for fun

[deleted account] ( 12 moms have responded )

After reading Sharon's thread about cooking (specifically Kati's comment), I thought it would be fun to post our best recipe. Leave out the "normal" stuff like spaghetti and hamburgers. The point is to get new ideas to liven up dinner time. This should be interesting since we have people from all over the world in this community!

And if anyone knows an easy conversion to and from the metric system for cooking please post it!


Erin - posted on 03/14/2010




U.S. to Metric


1/5 teaspoon = 1 milliliter

1 teaspoon = 5 ml

1 tablespoon = 15 ml

1/5 cup = 50 ml

1 cup = 240 ml

2 cups (1 pint) = 470 ml

4 cups (1 quart) = .95 liter

4 quarts (1 gal.) = 3.8 liters


1 fluid oz. = 30 milliters

1 fluid oz. = 28 grams

1 pound = 454 grams



Metric to U.S.


1 militers = 1/5 teaspoon

5 ml = 1 teaspoon

15 ml = 1 tablespoon

34 ml = 1 fluid oz.

100 ml = 3.4 fluid oz.

240 ml = 1 cup

1 liter = 34 fluid oz.

1 liter = 4.2 cups

1 liter = 2.1 pints

1 liter = 1.06 quarts

1 liter = .26 gallon


1 gram = .035 ounce

100 grams = 3.5 ounces

500 grams = 1.10 pounds

1 kilogram = 2.205 pounds

1 kilogram = 35 oz.



Cooking Measurment Equivalents

16 tablesppns = 1 cup

12 tablespoons = 3/4 cup

10 tablespoons + 2 teaspoons = 2/3 cup

8 tablespoons = 1/2 cup

6 tablespoons = 3/8 cup

5 tablespoons + 1 teaspoon = 1/3 cup

4 tablespoons = 1/4 cup

2 tablespoons = 1/8 cup

2 tablespoons + 2 teaspoons = 1/6 cup

1 tablespoon = 1/16 cup

2 cups = 1 pint

2 pints = 1 quart

3 teaspoons = 1 tablespoon

48 teaspoons = 1 cup

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Jenny - posted on 03/15/2010




I throw an extra roast in the oven and use it to make this stew, I love it.

1 pound beef stew meat, cut into 1/2 inch pieces
1 tablespoon olive oil
2 cups sliced carrots
1 cup chopped onion
1 cup sliced celery
2 cloves garlic cloves, minced
2 cups sliced baby portobello mushrooms
1 (14.5 ounce) can stewed tomatoes
1 cup water
1 cup dry red wine 1 cup beef broth
2 bay leaves
1 teaspoon salt
3/4 teaspoon dried thyme
1/4 teaspoon pepper
1/3 cup uncooked medium pearl barley
1/4 cup all-purpose flour
1/3 cup cold water
1 tablespoon balsamic vinegar
Minced fresh parsley

In a Dutch oven, cook beef in oil until meat is no longer pink. Add the carrots, onion, celery and garlic; cook for 5 minutes. Add the mushrooms, stewed tomatoes, water, wine, broth, bay leaves, salt, thyme and pepper.
Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add barley; cover and simmer 45 minutes longer or until barley and meat are tender.
Combine flour and cold water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Discard bay leaves. Stir in balsamic vinegar just before serving. Sprinkle each serving with parsley if desired.

Tah - posted on 03/15/2010




yes krista..i'll be trying that one tommorrow or wednesday...they all look good, i'll be trying them all i think....

Krista - posted on 03/15/2010




Vegetarian Chili.

This recipe can be made super-quickly, is healthy, reheats well, and has fooled many a meat-eater.

1/2 cup of texturized vegetable protein/TVP (you can get this at health food stores, bulk food stores, or the health food/bulk food section of your supermarket)

1 can black beans, drained and rinsed

1 can corn niblets

1 small onion, chopped

1 clove garlic, minced

1 cup tomato sauce

1/2 tsp. chili powder

1/4 tsp. cumin

1/4 tsp. crushed red pepper flakes

Combine your tvp with enough very hot water (about 1/2 cup) to moisten well. For more flavour, you can use very hot mushroom or vegetable stock instead. If you're not actually vegetarian, beef stock adds a nice flavour.

Heat a tsp. of olive oil in a large saucepan on medium heat, and cook your garlic and onion until the onion is translucent. Stir in your tomato sauce, and then your TVP and cook for 5 minutes. Add your spices, beans and corn and stir well. Simmer for about 15 minutes. Top with a bit of sour cream and shredded cheese and serve.

This is the recipe exactly as written, but I tend to wing it with the quantities, so feel free to play around with the proportions until you get something you like. If you find it's too thin, you can just add more TVP right into the pot. Don't add much, though -- a little bit of that stuff goes a long way. If it's too thick, just add in more tomato sauce or a small can of crushed tomatoes.

Oh, and weirdly enough, a 1/4 tsp of cocoa powder added in to the mix lends a really nice depth and richness to the dish, so feel free to throw that in there.

Once you get used to making this, you can go from zero to on the table in about 25 minutes.

Serve it with some salad, and some cornbread, and you've got yourself a damn fine meal.

Lady - posted on 03/15/2010




I'm quite a traditional cook, roasts, stews, casseroles - I like to try and use seasonal vegetables so root veg and squash in the winter with beef and corgettes (zucchini) and aubergine (eggplant) in the summer. Tonight we're having sausage casserole with peppers, tin of tomatoes, carrots and mushrooms. Also a little tomatoe puree, some chicken stock, some mixed herbs and a little pepper. Probably a splash of red wine too :-). In America I always used breakfast sausages to make a casserole and found they worked really well. I don't tend to stick to recipies as such and just chuck in whatever is in the fridge and cupboard - sometimes I'll throw in some green been or in Cottage pie I'll put in a tin of baked bean - it keeps it intersting for the kids and means I can used sort of the same recipies without it getting boring for everyone. I try not to get ready meals because pasta is always so quick and easy to do - the two quickest ones are these-

1 chopped onion, pinch of garlic, chopped up bacon, chopped mushroom, splash white wine(optional) sour creme(America) or creme fraise(britain), black pepper, grated white cheddar cheese and spaggetti.

Soften onion and garlic in frying pan, add bacon then mushrooms, then wine and sour creme. once bubbling add cheese and black pepper. Once spaggetti is cooked mix together and serve.
The sause only takes as long as the spaggetti to cook so the whole thing only takes about ten minutes. My oldest son loves this one but my oldest daughter hates it so I have to alternate with theis other one which is even easier.

Streaky bacon chopped, bowtie past, peas, 400mls double cream, 1 egg and parmasan cheese grated.

Cook bacon until very crisp while cooking pasta - about threee minutes before past is ready add peas. once cooked drain return to hot pan but do not put it on the heat and add bacon.
Mix tigether cream and egg and pour over pasta mixture and add about two handfuls of the grated parmasan and stir well. The heat of the pasta cooks the egg and melts the cheese with out it turning into scrambled egg - It's very tasty and again only takes about ten minutes. Hope you try it out anf enjoy.

Johnny - posted on 03/15/2010




I'll try to add some slow cooker ones tomorrow. But I just wanted to say, Sara, I'm pretty much a "from scratch" person, but I think even "we" have been known to use a packet of taco seasoning now and again, lol.

And I love the chicken & veggie stack, awesome recipe Jess Lyn!

Jess - posted on 03/14/2010




My favourite at the moment has to be Chargrilled chicken breast and vegetable stack.

To Serve 4:

olive oil cooking spray

350g butternut pumpkin, peeled and thinly sliced

1 large red capsicum, seeds removed, quartered

200g small mushrooms, sliced

4 chicken breast fillets

200g low fat ricotta, crumbled

40g baby rocket leaves

2 lemons, halved


Heat a char grill pan over a high heat. Or use your BBQ, Coat vegetables with spray cooking oil and season with salt and pepper. Chargrill pumpkin slices, capsicum Add mushrooms to char grill until golden brown.When Capsicum is cooked and cool enough to handle, remove skin from capsicum and thinly slice.

Using a sharp knife and with your hand flat on top of a chicken breast, cut into 3 thin slices horizontally. Repeat with the other chicken breasts. Coat with non stick cooking oil and season with salt and pepper. Cook chicken pieces, in batches, on char grill for 2-3 minutes on each side or until golden and cooked through.

Place a slice of chicken onto 4 serving plates. Top each with ricotta, mushrooms pumpkin, capsicum and some rocket leaves. Repeat until each plate has 3 layers of chicken and vegetables. Remember to sprinkle more ricotta over the top... it looks good and add a good chunk of ricotta next to the stack as the rest tends to melt. Put half a lemon on it each plate, which you can chargrill too if you would like. The lemon juice adds a great flavour to the dish.

I will add a picture of one I have made to the photo album at the bottom of the conversation screen so you can see how it looks. We have made this at a dinner party, it was a great hit and is soo easy to make at the last minute. We cook it all on our bbq, and makes cleaning up a breeze !

[deleted account]

Couldn't decide between Taco Stew or Shrimp and Corn Soup. Both are easy. Not for people who cook everything completely from scratch.

Taco Stew
1 lb ground meat
1 can corn
1 can diced tomatoes with chilies (rotel)
1 can pinto beans
1/4 envelope taco seasoning (refrigerate rest for later use)
1 can tomato soup
monterrey jack (I prefer cheddar) cheese, shredded
tortilla chips

Brown meat and drain. Add all ingredients. Let simmer. Crumble chips in serving dish and layer stew on top, then cheese.

Shrimp and Corn Soup - not totally good for the waistline ;)

1 lb of crawfish or shrimp
4 tbsp butter
1/2 tsp garlic powder
1 cup of chopped green onions or shallots
1 cup of chopped mushrooms (I leave that out)
8 ounces of cream cheese
2 cans cram of potato soup
2 cans white shoepeg corn
1 can cream of mushroom
16 ounces of half and half
creole seasoning
tabasco sauce (to taste)

In large pot over medium heat, saute onions and mushrooms in butter and garlic powder. Soften cream cheese in micro and add to pot. Add all soups and corn and stir. Add crawfish or shrimp and half and half. Cook until shrimp are pink. Season.

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