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Recipes

Miscellaneous:

Spice Blends:

Fajita / Taco Seasoning: (click to expand)
  • 3 Tbs Cumin
  • 1 Tbs Date Sugar
  • 1.5 tsp Garlic Powder
  • 1 tsp Chili Powder (Penzey's Spices - Chili Con Carne)
  • 1 tsp Paprika
  • 1 tsp Onion Powder
  • 1/4 tsp Smoked Paprika
  • 1/4 tsp Black Pepper
  • 1/4 tsp Oregano
  • 1/4 tsp Ground Coriander
Steak Seasoning: (click to expand)
  • 1 Tbs Paprika
  • 1 Tbs Black Pepper
  • 1/2 Tbs Garlic Powder
  • 1/2 Tbs Onion Powder
  • 1/2 Tbs Ground Coriander
  • 1/2 Tbs Dill
  • 1/2 Tbs Date Sugar
  • 1/2 tsp Crushed Red Pepper Flakes
  • 1/2 tsp Turmeric
  • Yield: 6 Tbs


Extras:

Conversions: (click to expand)
  • 1 cup = 8 fl oz = 225 ml
  • 2 cups = 1 pint = 16 fl oz = 450 ml
  • 4 cups = 1 quart = 32 fl oz = .95L
  • 4 quarts = 1 gallon = 128 fl oz = 3.79L
  • 1 tsp = 5 ml
  • 3 tsp = 1Tbs = 1/2 fl oz = 16 ml
  • 4 Tbs = 1/4 cup
  • 1 oz = 28.4 g
Measurements: (click to expand)
  • 1lb brown sugar (firmly packed) = 2 1/4 cups
  • 1lb confectioners sugar = about 4 cups
  • 1lb granulated sugar = 2 cups
  • 1lb butter = 2 cups
  • 1 stick butter = 1/2 cup
  • 1lb shelled walnut / pecans = about 4 cups
  • 1lb flour = about 3 1/2 cups
  • 1 tsp salt = 2,300 mg sodium
Substitutions: (click to expand)
  • Flax Egg: 1 Tbs Ground Flax Seed + 3 Tbs Warm Water
  • 2 Tbs Flour (for thickening) = 1 Tbs Corn Starch
  • 2/3 cup Honey = 1 cup Sugar + 1/3 cup Water
  • 1 1/2 cups Corn Syrup = 1 cup Sugar + 1/2 cup Water
  • 1 cup Sour Milk = 1 cup Soy Milk + 1 tsp Lemon Juice or Vinegar