How much is 3 1/2 ounces in tablespoons, teaspoons or cups?
Q. How much is 3 1/2 ounces in table spoons, teaspoons or cups, cause im doing a recipe and it asks for 3 1/2 ounces of butter but I have nothing to measure ounces so what would it be in other formats?
Asked by Phenom - Sun Jul 25 20:35:56 2010 - - 3 Answers - 0 Comments
A. Phenom, Ounces can measure either weight, (16 oz = 1 lb) or volume. Tablespoons, teaspoons and cups are all volumes. There are 8 fluid ounces in one cup. Just remember this fun little saying: A pint's a pound the world around." --English folk saying
Answered by Betty - Sun Jul 25 21:04:07 2010
Q. How much is 3 1/2 ounces in table spoons, teaspoons or cups, cause im doing a recipe and it asks for 3 1/2 ounces of butter but I have nothing to measure ounces so what would it be in other formats?
Asked by Phenom - Sun Jul 25 20:35:56 2010 - - 3 Answers - 0 Comments
A. Phenom, Ounces can measure either weight, (16 oz = 1 lb) or volume. Tablespoons, teaspoons and cups are all volumes. There are 8 fluid ounces in one cup. Just remember this fun little saying: A pint's a pound the world around." --English folk saying
Answered by Betty - Sun Jul 25 21:04:07 2010
How many Tablespoons or teaspoons in 1/3 of a stick of Butter?
Q. I need 1/3 of a stick of butter for a recipe and I do not have sticks of butter so what do I need to use?
Asked by Curious - Fri Feb 1 00:01:39 2008 - - 7 Answers - 0 Comments
A. 2 tbs and 2 tsp (there are 8 TBS in a stick) - Natalie K gave the amount for 1/3 cup
Answered by thedessertqueen - Fri Feb 1 00:08:26 2008
Q. I need 1/3 of a stick of butter for a recipe and I do not have sticks of butter so what do I need to use?
Asked by Curious - Fri Feb 1 00:01:39 2008 - - 7 Answers - 0 Comments
A. 2 tbs and 2 tsp (there are 8 TBS in a stick) - Natalie K gave the amount for 1/3 cup
Answered by thedessertqueen - Fri Feb 1 00:08:26 2008
How many teaspoons equal 1/3 tablespoons?
Q. How many teaspoons equal 1/3 tablespoons?
Asked by ******* - Wed Jul 7 20:45:57 2010 - - 5 Answers - 0 Comments
A. Depends on where you're at mate, in Australia, 1-1/3 teaspoons = 1/3 tablespoons (4 teaspoons = 1 tablespoon) (most other places it is 1)
Answered by tinkertailorcandlestickmaker - Wed Jul 7 20:59:15 2010
Q. How many teaspoons equal 1/3 tablespoons?
Asked by ******* - Wed Jul 7 20:45:57 2010 - - 5 Answers - 0 Comments
A. Depends on where you're at mate, in Australia, 1-1/3 teaspoons = 1/3 tablespoons (4 teaspoons = 1 tablespoon) (most other places it is 1)
Answered by tinkertailorcandlestickmaker - Wed Jul 7 20:59:15 2010
I accidentally took 3 tablespoons of hydromet instead of teaspoons...will i be ok?
Q. Please advise quickly. Update: It is morning and I am just fine. I am a little groggy and tired. I actually did not sleep well because I was so scared of not waking up. I spoke with poison control and they told me to go on to bed and to not operate heavy machinery. I lived, but do not suggest anyone else making this mistake. Oh, and I completely stopped coughing and had major dry eyes and cotton mouth.
Asked by John - Mon Apr 19 23:04:18 2010 - - 1 Answers - 0 Comments
A. I got real sick w/ the flu one year and literally gulped that stuff a couple of times. All that happened was it put me to sleep. As long as you have not been taking other prescription sedatives or drinking alcohol, you are probably fine. You'l just sleep very well.
Answered by Warren A - Mon Apr 19 23:09:48 2010
Q. Please advise quickly. Update: It is morning and I am just fine. I am a little groggy and tired. I actually did not sleep well because I was so scared of not waking up. I spoke with poison control and they told me to go on to bed and to not operate heavy machinery. I lived, but do not suggest anyone else making this mistake. Oh, and I completely stopped coughing and had major dry eyes and cotton mouth.
Asked by John - Mon Apr 19 23:04:18 2010 - - 1 Answers - 0 Comments
A. I got real sick w/ the flu one year and literally gulped that stuff a couple of times. All that happened was it put me to sleep. As long as you have not been taking other prescription sedatives or drinking alcohol, you are probably fine. You'l just sleep very well.
Answered by Warren A - Mon Apr 19 23:09:48 2010
how can i measure 85 grams (3 oz) of granulated sugar? like how many cups or tablespoons or teaspoons is it?
Q. wise ones, don't say a scale coz obviously i don't have one
Asked by loony - Sun Jul 22 17:20:17 2007 - - 2 Answers - 0 Comments
A. the density of sugar is 849 kg/m^3 or .849 g/cm^3 1 cm^3= 1 mL so 85g / (.849 g/mL)=100.12mL 1 cup = 240 mL so, 85g of sugar is little less than half a cup.
Answered by sdenison1983 - Sun Jul 22 18:02:19 2007
Q. wise ones, don't say a scale coz obviously i don't have one
Asked by loony - Sun Jul 22 17:20:17 2007 - - 2 Answers - 0 Comments
A. the density of sugar is 849 kg/m^3 or .849 g/cm^3 1 cm^3= 1 mL so 85g / (.849 g/mL)=100.12mL 1 cup = 240 mL so, 85g of sugar is little less than half a cup.
Answered by sdenison1983 - Sun Jul 22 18:02:19 2007
How many drops of liquid are in one (measuring) cup?
Q. let me give you a hint: 60 drops = 1 teaspoon l tablespoon - 3 teaspoons 1 cup = 16 tablespoons yeah redrum, the last time I asked this question (and pulled) it was cause 5 others were lazy like you and refused to answer. Your refusal means you're against the community rules.
Asked by sophieb - Fri Apr 25 21:27:34 2008 - - 5 Answers - 0 Comments
A. 2880 drops?
Answered by Michelle L - Fri Apr 25 21:31:56 2008
Q. let me give you a hint: 60 drops = 1 teaspoon l tablespoon - 3 teaspoons 1 cup = 16 tablespoons yeah redrum, the last time I asked this question (and pulled) it was cause 5 others were lazy like you and refused to answer. Your refusal means you're against the community rules.
Asked by sophieb - Fri Apr 25 21:27:34 2008 - - 5 Answers - 0 Comments
A. 2880 drops?
Answered by Michelle L - Fri Apr 25 21:31:56 2008
How to adjust pancake recipe for double portions?
Q. I have a pancake recipe that I like, but was wondering how would I need to change the proportions if I want to make a double or triple batch. Do I need less baking powder for instance? The ingredients are as follows, if that helps: 1.5 cups all-purpose flour 3.5 teaspoons baking powder 1/4 teaspoon salt 1 tablespoon sugar 1.25 cups milk 1 egg 3 tablespoons butter, melted Thanks!
Asked by Tom - Sun Jan 17 13:27:50 2010 - - 4 Answers - 0 Comments
A. Yes, you can just double, but a cook's 'feel' is important in judging how the batter looks. Sometimes a little less milk is needed or if your flour has a lower moisture content you might need more. I would go ahead and double everything except the milk and see how the ingredients integrate before adding more. If you have a good reference point of the viscosity of the batter from this recipe, then just start adding enough milk (it should be somewhat close to a 'doubling') to replicate that consistency and I think you will be fine.
Answered by chef2bpcc - Sun Jan 17 13:51:35 2010
Q. I have a pancake recipe that I like, but was wondering how would I need to change the proportions if I want to make a double or triple batch. Do I need less baking powder for instance? The ingredients are as follows, if that helps: 1.5 cups all-purpose flour 3.5 teaspoons baking powder 1/4 teaspoon salt 1 tablespoon sugar 1.25 cups milk 1 egg 3 tablespoons butter, melted Thanks!
Asked by Tom - Sun Jan 17 13:27:50 2010 - - 4 Answers - 0 Comments
A. Yes, you can just double, but a cook's 'feel' is important in judging how the batter looks. Sometimes a little less milk is needed or if your flour has a lower moisture content you might need more. I would go ahead and double everything except the milk and see how the ingredients integrate before adding more. If you have a good reference point of the viscosity of the batter from this recipe, then just start adding enough milk (it should be somewhat close to a 'doubling') to replicate that consistency and I think you will be fine.
Answered by chef2bpcc - Sun Jan 17 13:51:35 2010
How big are your tablespoons? Especially in South Africa?
Q. When I was directed to a 5 minute chocolate cake recipe (microwaved in a mug) where everything was in tablespoons, the discussion made it clear that some people got very bad results and several brought up that different countries have different sized tablespoons and they and this page say that a dry tablespoon in Britain is bigger than a wet one since dry measure is rounded (not heaping which is different) American measure is standardized at level teaspoons, tablespoons and cups (courtesy of the standard set in the Boston Cooking School Cookbook) for dry and wet and there are 3 teaspoons to the tablespoon, 16 tablespoons to the cup which is 8 fluid ounces, so a tablespoon is half a fluid ounce. The page above says Britain uses 2/ [cont.]
Asked by mike1942f - Mon Jul 21 00:27:55 2008 - - 1 Answers - 0 Comments
A. In all my experience of cooking at home and culinary school in Canada, a tablespoon is measured levelled off. One tablespoon is equal to 15 millilitres (mL). A teaspoon is done the same, and is equal to 5mL.
Answered by Darren - Mon Jul 21 01:03:52 2008
Q. When I was directed to a 5 minute chocolate cake recipe (microwaved in a mug) where everything was in tablespoons, the discussion made it clear that some people got very bad results and several brought up that different countries have different sized tablespoons and they and this page say that a dry tablespoon in Britain is bigger than a wet one since dry measure is rounded (not heaping which is different) American measure is standardized at level teaspoons, tablespoons and cups (courtesy of the standard set in the Boston Cooking School Cookbook) for dry and wet and there are 3 teaspoons to the tablespoon, 16 tablespoons to the cup which is 8 fluid ounces, so a tablespoon is half a fluid ounce. The page above says Britain uses 2/ [cont.]
Asked by mike1942f - Mon Jul 21 00:27:55 2008 - - 1 Answers - 0 Comments
A. In all my experience of cooking at home and culinary school in Canada, a tablespoon is measured levelled off. One tablespoon is equal to 15 millilitres (mL). A teaspoon is done the same, and is equal to 5mL.
Answered by Darren - Mon Jul 21 01:03:52 2008
how many teaspoons make up a tablespoon?
Q. How many teaspoons in a tablespoon some say 3 some say 4 which is correct?
Asked by petritm8 - Sat Dec 1 14:28:30 2007 - - 15 Answers - 0 Comments
A. 3 is for sure correct, at least in the U.S.
Answered by hambone - Sat Dec 1 14:33:17 2007
Q. How many teaspoons in a tablespoon some say 3 some say 4 which is correct?
Asked by petritm8 - Sat Dec 1 14:28:30 2007 - - 15 Answers - 0 Comments
A. 3 is for sure correct, at least in the U.S.
Answered by hambone - Sat Dec 1 14:33:17 2007
How much is 8 oz. in cups/teaspoons/tablespoon s?
Q. I'm making a birthday cake and the recipe calls for 8 oz. or 250g of cream cheese.. I have 1/4 cup, 1/3 cup, 1 cup, 1/2 cup, 1 tsp, 1/2 tsp., Tbsp, ETC. how much is 8.oz !?! thanks.. =]
Asked by liiv .laugh.lov . - Fri Mar 13 18:43:06 2009 - - 6 Answers - 1 Comments
A. I used a converter it said 8 ounces = 1 cup. Here is the link for the converter in case you need it again. :)
Answered by Deb - Fri Mar 13 19:01:19 2009
Q. I'm making a birthday cake and the recipe calls for 8 oz. or 250g of cream cheese.. I have 1/4 cup, 1/3 cup, 1 cup, 1/2 cup, 1 tsp, 1/2 tsp., Tbsp, ETC. how much is 8.oz !?! thanks.. =]
Asked by liiv .laugh.lov . - Fri Mar 13 18:43:06 2009 - - 6 Answers - 1 Comments
A. I used a converter it said 8 ounces = 1 cup. Here is the link for the converter in case you need it again. :)
Answered by Deb - Fri Mar 13 19:01:19 2009
If you want to make a vegetarian gravy for vegetarian poutine for friends, is this a good recipe?
Q. 2 tablespoons olive oil 2 teaspoons crushed garlic 3 tablespoons white flour 1/3 cup white wine salt, pepper 1 cup of vegetable broth made from powder and water Cook garlic in olive oil over high heat. Add flour after allowing to brown into a roux. Make a roux, nice and smooth. Add wine and a little vinegar. Cook over medium heat. Add salt and pepper. Pour vegetable broth in and whisk till smooth. Pour over fries and top with Swiss cheese and cheddar cheese curds, then bake for ten to fifteen minutes at 375 degrees F.
Asked by Tierro del Fuegas Enchiladas - Fri Jun 29 15:24:58 2007 - - 7 Answers - 0 Comments
A. Try adding marmite (yeast extract) to your gravy recipe it will really make a difference
Answered by kate m - Mon Jul 2 08:41:03 2007
Q. 2 tablespoons olive oil 2 teaspoons crushed garlic 3 tablespoons white flour 1/3 cup white wine salt, pepper 1 cup of vegetable broth made from powder and water Cook garlic in olive oil over high heat. Add flour after allowing to brown into a roux. Make a roux, nice and smooth. Add wine and a little vinegar. Cook over medium heat. Add salt and pepper. Pour vegetable broth in and whisk till smooth. Pour over fries and top with Swiss cheese and cheddar cheese curds, then bake for ten to fifteen minutes at 375 degrees F.
Asked by Tierro del Fuegas Enchiladas - Fri Jun 29 15:24:58 2007 - - 7 Answers - 0 Comments
A. Try adding marmite (yeast extract) to your gravy recipe it will really make a difference
Answered by kate m - Mon Jul 2 08:41:03 2007
How do I make Vietnamese coffee with a Vietnamese coffee filter?
Q. How much coffee do I use? 3 teaspoons or 2 tablespoons? Also I noticed the filter itself is pretty small, how much coffee does it yield? Is there any way to make a full mug (12 ounces) of coffee using the filter?
Asked by xDark_Genomex =) - Fri Apr 23 23:13:15 2010 - - 3 Answers - 0 Comments
A. 1. Put 3 teaspoons or rounded tablespoon of coarsely-ground coffee (about 20 grams) into the Vietnamese coffee maker filter body. 2. Gently shake the coffee to level it, then insert the press and tamp the coffee lightly. Leave the tamping device in place. 3. Pre-heat the cup with boiling water and sit the cup spanner or saucer on top of the empty cup. Sit the coffee filter chamber on the saucer. 4. Pour just 20 ml of boiling water into the filter and leave it until the coffee has absorbed the water. This is the secret step! If all the water is simply poured straight in, weak coffee will flow through the filter with lots of grounds. By allowing the coffee to swell and absorb the small amount of water first, a good cup is assured. … [cont.]
Answered by Christine - Fri Apr 23 23:16:15 2010
Q. How much coffee do I use? 3 teaspoons or 2 tablespoons? Also I noticed the filter itself is pretty small, how much coffee does it yield? Is there any way to make a full mug (12 ounces) of coffee using the filter?
Asked by xDark_Genomex =) - Fri Apr 23 23:13:15 2010 - - 3 Answers - 0 Comments
A. 1. Put 3 teaspoons or rounded tablespoon of coarsely-ground coffee (about 20 grams) into the Vietnamese coffee maker filter body. 2. Gently shake the coffee to level it, then insert the press and tamp the coffee lightly. Leave the tamping device in place. 3. Pre-heat the cup with boiling water and sit the cup spanner or saucer on top of the empty cup. Sit the coffee filter chamber on the saucer. 4. Pour just 20 ml of boiling water into the filter and leave it until the coffee has absorbed the water. This is the secret step! If all the water is simply poured straight in, weak coffee will flow through the filter with lots of grounds. By allowing the coffee to swell and absorb the small amount of water first, a good cup is assured. … [cont.]
Answered by Christine - Fri Apr 23 23:16:15 2010
If you have an eye for recipes, I'd love your help. Deviled eggs?
Q. I want to make deviled eggs for my family's crawfish boil tomorrow (Easter) and I've never made them before. Found this recipe online and I'd love some tips, or how do you think they'd come out? 6 hard-boiled eggs 2 green onions, minced fine small kosher dill pickle, minced fine 3 tablespoons mayonnaise 2 teaspoons french s yellow mustard teaspoon pickle juice 1 teaspoon sugar teaspoon ground cumin teaspoon pepper teaspoon seasoning salt (I would like to use Tony Chachere s) 1 pinch garlic powder paprika to garnish 1. Peel & halve hard boiled eggs. 2. Put yolks into a bowl, mash & mix well with mayonnaise, mustard, pickle brine, sugar, cumin, pepper, garlic powder, onion powder, green onion & pickles. 3. Taste mixture before… [cont.]
Asked by Katie - Sat Apr 7 13:28:25 2007 - - 6 Answers - 0 Comments
A. That recipe sounds perfectly good. With deviled eggs, the important thing is adding flavor and color...eggs all by themselves are kind of bland. The pickles, onions, etc. in this recipe will make the eggs tasty and texturally exciting. And if you don't have paprika for the garnish (all you would do is sprinkle a little bit on top of the finished eggs), you can use finely chopped fresh herbs, red peppers, or (my favorite) a few grains of caviar. It's probably too late for this (tomorrow is the big day), but when you're hard boiling eggs, try to use the least-fresh eggs you have on hand. Eggs that are a couple of weeks old will peel much more easily than fresh ones.
Answered by What the Deuce?! - Sat Apr 7 13:37:27 2007
Q. I want to make deviled eggs for my family's crawfish boil tomorrow (Easter) and I've never made them before. Found this recipe online and I'd love some tips, or how do you think they'd come out? 6 hard-boiled eggs 2 green onions, minced fine small kosher dill pickle, minced fine 3 tablespoons mayonnaise 2 teaspoons french s yellow mustard teaspoon pickle juice 1 teaspoon sugar teaspoon ground cumin teaspoon pepper teaspoon seasoning salt (I would like to use Tony Chachere s) 1 pinch garlic powder paprika to garnish 1. Peel & halve hard boiled eggs. 2. Put yolks into a bowl, mash & mix well with mayonnaise, mustard, pickle brine, sugar, cumin, pepper, garlic powder, onion powder, green onion & pickles. 3. Taste mixture before… [cont.]
Asked by Katie - Sat Apr 7 13:28:25 2007 - - 6 Answers - 0 Comments
A. That recipe sounds perfectly good. With deviled eggs, the important thing is adding flavor and color...eggs all by themselves are kind of bland. The pickles, onions, etc. in this recipe will make the eggs tasty and texturally exciting. And if you don't have paprika for the garnish (all you would do is sprinkle a little bit on top of the finished eggs), you can use finely chopped fresh herbs, red peppers, or (my favorite) a few grains of caviar. It's probably too late for this (tomorrow is the big day), but when you're hard boiling eggs, try to use the least-fresh eggs you have on hand. Eggs that are a couple of weeks old will peel much more easily than fresh ones.
Answered by What the Deuce?! - Sat Apr 7 13:37:27 2007
Last time i asked a question it was answered within minutes, so please help. how many cup are in 27 teaspoons?
Q. i lost my tablespoon spoon and im making a vegan cake so i know 3 teaspoons are in one tablespoon but i cant count out 27, but if i need to i will.
Asked by nightlightprincess - Tue Apr 3 21:45:07 2007 - - 5 Answers - 0 Comments
A. between 1/2 and 2/3 cup
Answered by akablueeye - Tue Apr 3 21:50:05 2007
Q. i lost my tablespoon spoon and im making a vegan cake so i know 3 teaspoons are in one tablespoon but i cant count out 27, but if i need to i will.
Asked by nightlightprincess - Tue Apr 3 21:45:07 2007 - - 5 Answers - 0 Comments
A. between 1/2 and 2/3 cup
Answered by akablueeye - Tue Apr 3 21:50:05 2007
when i make pizza the crust doesnt change color?
Q. i use this recipe: # 1/2 cup warm water (105 to 110 degrees F) # 2 teaspoons dry yeast # 2 cups all-purpose flour # 1 teaspoon salt # 3 tablespoons olive oil i tried many other recipes but it always comes white crust not golden brown!!! Why could anyone please help me?
Asked by sl000m - Sat Mar 14 16:13:09 2009 - - 8 Answers - 0 Comments
A. First, Libbyami's right: the olive oil is necessary for the proper browning of the crust, however: If you're not using an oven temperature of at least 475F for your pizza AND using a pizza stone, your crust will be wan/light and not golden... Remember, the pizza places that you get your pizzas delivered from have ovens that hover about the 600-700 F range, which most home ovens are incabable of reaching... If you look at Wood Fired Ovens, those temperatures climb to almost 900 degrees F, and pizzas are ready in those in a matter of about 3 minutes... Christopher K.
Answered by Christopher K. - Sat Mar 14 19:12:04 2009
Q. i use this recipe: # 1/2 cup warm water (105 to 110 degrees F) # 2 teaspoons dry yeast # 2 cups all-purpose flour # 1 teaspoon salt # 3 tablespoons olive oil i tried many other recipes but it always comes white crust not golden brown!!! Why could anyone please help me?
Asked by sl000m - Sat Mar 14 16:13:09 2009 - - 8 Answers - 0 Comments
A. First, Libbyami's right: the olive oil is necessary for the proper browning of the crust, however: If you're not using an oven temperature of at least 475F for your pizza AND using a pizza stone, your crust will be wan/light and not golden... Remember, the pizza places that you get your pizzas delivered from have ovens that hover about the 600-700 F range, which most home ovens are incabable of reaching... If you look at Wood Fired Ovens, those temperatures climb to almost 900 degrees F, and pizzas are ready in those in a matter of about 3 minutes... Christopher K.
Answered by Christopher K. - Sat Mar 14 19:12:04 2009
Anyone want a recipe for fried apple pies?
Q. ok...im not sure this is so much a fried apple pie recipe as a pancake turnover recipe... so first things first the pancake recipe Pancakes 1 large egg 1 cup all-purpose or whole wheat flour 3/4 cup milk 1 tablespoon granulated or packed brown sugar 2 tablespoons vegetable oil 3 teaspoons baking powder 1/4 teaspoon salt Margarine or shortening i think it should be kinda obvious how to cook pancakes but if u havnt before mix them together as u see fit and when the bubbles begin to appear on the surface of the pancake while it is cooking, wait for them to pop and stay open...then poor applie pie filling (homemade or store-bought doesnt matter which) into the side of which you will flip the pancake...now once you have it on one side flip… [cont.]
Asked by Bigfoot - Sun Sep 23 19:14:11 2007 - - 3 Answers - 0 Comments
A. i love apple pie but i thoght that like fried foods were really fatening but if its good then i dont care
Answered by Mango - Sun Sep 23 19:28:51 2007
Q. ok...im not sure this is so much a fried apple pie recipe as a pancake turnover recipe... so first things first the pancake recipe Pancakes 1 large egg 1 cup all-purpose or whole wheat flour 3/4 cup milk 1 tablespoon granulated or packed brown sugar 2 tablespoons vegetable oil 3 teaspoons baking powder 1/4 teaspoon salt Margarine or shortening i think it should be kinda obvious how to cook pancakes but if u havnt before mix them together as u see fit and when the bubbles begin to appear on the surface of the pancake while it is cooking, wait for them to pop and stay open...then poor applie pie filling (homemade or store-bought doesnt matter which) into the side of which you will flip the pancake...now once you have it on one side flip… [cont.]
Asked by Bigfoot - Sun Sep 23 19:14:11 2007 - - 3 Answers - 0 Comments
A. i love apple pie but i thoght that like fried foods were really fatening but if its good then i dont care
Answered by Mango - Sun Sep 23 19:28:51 2007
Fortune cookies cost??
Q. im planning on making a girl 50 fortune cookies for her campign. these are the ingrediants for 10 cookies 2 large egg whites 1/2 teaspoon pure vanilla extract 1/2 teaspoon pure almond extract 3 tablespoons vegetable oil 8 tablespoons all-purpose flour 1 1/2 teaspoons cornstarch 1/4 teaspoon salt 8 tablespoons granulated sugar 3 teaspoons water how much should this cost to make 50???
Asked by jonathan d - Tue Mar 11 20:33:35 2008 - - 2 Answers - 0 Comments
A. To get 50 you'll need to make more than that. There will be discards and you'll want to taste. So I would make at least 60. 1 dozen eggs $3 1 TBSP Vanilla $1 1 TBSP Almond Extract $2 2 cups + 2 TBSP oil $3 3 cups flour $1 3 TBSP Corn Starch $0.50 1.5 tsp salt $.20 3 cups Sugar $2 These are estimates, so my guess is about $10. But if you have to actually buy all the ingredients it will cost more. A bottle of Vanilla can be $8 but you won't need the whole thing. Same with each of the other ingredients except the dozen eggs.
Answered by Lindata - Tue Mar 11 20:55:25 2008
Q. im planning on making a girl 50 fortune cookies for her campign. these are the ingrediants for 10 cookies 2 large egg whites 1/2 teaspoon pure vanilla extract 1/2 teaspoon pure almond extract 3 tablespoons vegetable oil 8 tablespoons all-purpose flour 1 1/2 teaspoons cornstarch 1/4 teaspoon salt 8 tablespoons granulated sugar 3 teaspoons water how much should this cost to make 50???
Asked by jonathan d - Tue Mar 11 20:33:35 2008 - - 2 Answers - 0 Comments
A. To get 50 you'll need to make more than that. There will be discards and you'll want to taste. So I would make at least 60. 1 dozen eggs $3 1 TBSP Vanilla $1 1 TBSP Almond Extract $2 2 cups + 2 TBSP oil $3 3 cups flour $1 3 TBSP Corn Starch $0.50 1.5 tsp salt $.20 3 cups Sugar $2 These are estimates, so my guess is about $10. But if you have to actually buy all the ingredients it will cost more. A bottle of Vanilla can be $8 but you won't need the whole thing. Same with each of the other ingredients except the dozen eggs.
Answered by Lindata - Tue Mar 11 20:55:25 2008
When I got my puppy they gave me this?
Q. Its called Nutri-Stat. It's a high calorie food supplements. I have read the instruction and just don't get it. It says "to provide supplement caloric and nutritional intake. When the animals caloric and nutritional intake is to be supplemented, give 1 1/2 teaspoons per 10 pounds of body weight. When animal is not consuming full feed ration, give 3 teaspoons (1 tablespoon) per 10 pounds of body weight daily. Does anyone else get this and what how do you know if your puppy is not getting enough to eat. Can someone explain to me so I can understand. I have a male Chihuahua, 5 months old and weighs probably 3-4 pounds. Thanks in advance. I also have not given him any of this because I don't know what id does.
Asked by medevilqueen - Wed Sep 13 18:37:36 2006 - - 15 Answers - 0 Comments
A. Nutri stat or Nutri cal normally is given to pups that are not eating properly. I use Nutri cal on pups that are not eating like they should. I also give Nutri cal to my bitches when they are whelping. Make sure that he is eating at least 3 times a day right now. I would probably recommend a small breed puppy food for him. As long as he is eating and pooping. LOL And, he looks like he is gaining weight and not getting thin, don't worry too much. I wouldn't give him a supplement uless he just is refusing feed.
Answered by bear 2 zealand - Wed Sep 13 18:45:30 2006
Q. Its called Nutri-Stat. It's a high calorie food supplements. I have read the instruction and just don't get it. It says "to provide supplement caloric and nutritional intake. When the animals caloric and nutritional intake is to be supplemented, give 1 1/2 teaspoons per 10 pounds of body weight. When animal is not consuming full feed ration, give 3 teaspoons (1 tablespoon) per 10 pounds of body weight daily. Does anyone else get this and what how do you know if your puppy is not getting enough to eat. Can someone explain to me so I can understand. I have a male Chihuahua, 5 months old and weighs probably 3-4 pounds. Thanks in advance. I also have not given him any of this because I don't know what id does.
Asked by medevilqueen - Wed Sep 13 18:37:36 2006 - - 15 Answers - 0 Comments
A. Nutri stat or Nutri cal normally is given to pups that are not eating properly. I use Nutri cal on pups that are not eating like they should. I also give Nutri cal to my bitches when they are whelping. Make sure that he is eating at least 3 times a day right now. I would probably recommend a small breed puppy food for him. As long as he is eating and pooping. LOL And, he looks like he is gaining weight and not getting thin, don't worry too much. I wouldn't give him a supplement uless he just is refusing feed.
Answered by bear 2 zealand - Wed Sep 13 18:45:30 2006
plan butter eggless cake?
Q. Ingredients * 1/4 cup and 2 tablespoons cake flour * 1/2 teaspoon baking powder * 1/3 cup and 1 tablespoon butter * 3 tablespoons and 1-3/4 teaspoons white sugar * 1/4 cup and 2 tablespoons evaporated milk * 1/2 teaspoon vanilla extract ok thats the receipe ive been recommended and this will be my first attempt to ever bake a cake. What i wanna know is what are the best branded ingredients to use i.e. for the flour, evaporated milk, butter/margarine (which one is better to use?) Also if some could point out what kind of a container i should pour the mixture into i.e. tin, or glass and does it make a difference. Thanx in advanced
Asked by jus curious - Mon Aug 20 18:29:05 2007 - - 1 Answers - 0 Comments
A. It doesn't really matter what brands you use for the dry ingredients. The butter and vanilla are what will flavor it. I would recommend real butter (unsalted) and real vanilla (McCormick and Watkins are good brands). Good Luck, hope it comes out good!
Answered by hmb - Mon Aug 20 19:25:03 2007
Q. Ingredients * 1/4 cup and 2 tablespoons cake flour * 1/2 teaspoon baking powder * 1/3 cup and 1 tablespoon butter * 3 tablespoons and 1-3/4 teaspoons white sugar * 1/4 cup and 2 tablespoons evaporated milk * 1/2 teaspoon vanilla extract ok thats the receipe ive been recommended and this will be my first attempt to ever bake a cake. What i wanna know is what are the best branded ingredients to use i.e. for the flour, evaporated milk, butter/margarine (which one is better to use?) Also if some could point out what kind of a container i should pour the mixture into i.e. tin, or glass and does it make a difference. Thanx in advanced
Asked by jus curious - Mon Aug 20 18:29:05 2007 - - 1 Answers - 0 Comments
A. It doesn't really matter what brands you use for the dry ingredients. The butter and vanilla are what will flavor it. I would recommend real butter (unsalted) and real vanilla (McCormick and Watkins are good brands). Good Luck, hope it comes out good!
Answered by hmb - Mon Aug 20 19:25:03 2007
how much vegetables should i feed my 3 month old syrian hamster per week?
Q. you know, like a teaspoon or tablespoon, i don't know how much to give, or per day or what. at the moment hes been getting a teaspoon of vedge 3 times a week, is that not enough or too much.
Asked by emziezrulez x <3 - Sun May 16 06:57:58 2010 - - 4 Answers - 0 Comments
A. Everybody always says a small amount, but this isn't always true. They should be given in small amounts to start off with twice a week, so your hamsters digestive system can get used to the fresh fruit and vegetables. Each week build it up a little more like so.. Week 1 you could be feeding a slice of cucumber and a slice of apple to your hamster. Week 2 do the same but add in a little bit of pear maybe. Week 3 add in a little bit of lettuce. week 4 add in a little bit of mushroom. Do this each week until his fruit bowl is almost full. My hamster gets, lettuce, cucumber, carrot, broccoli, cauliflower, mushroom and spinach at the moment. To make sure your hamster is only eating safe things, go onto this website..
Answered by lookforme_x - Sun May 16 09:56:36 2010
Q. you know, like a teaspoon or tablespoon, i don't know how much to give, or per day or what. at the moment hes been getting a teaspoon of vedge 3 times a week, is that not enough or too much.
Asked by emziezrulez x <3 - Sun May 16 06:57:58 2010 - - 4 Answers - 0 Comments
A. Everybody always says a small amount, but this isn't always true. They should be given in small amounts to start off with twice a week, so your hamsters digestive system can get used to the fresh fruit and vegetables. Each week build it up a little more like so.. Week 1 you could be feeding a slice of cucumber and a slice of apple to your hamster. Week 2 do the same but add in a little bit of pear maybe. Week 3 add in a little bit of lettuce. week 4 add in a little bit of mushroom. Do this each week until his fruit bowl is almost full. My hamster gets, lettuce, cucumber, carrot, broccoli, cauliflower, mushroom and spinach at the moment. To make sure your hamster is only eating safe things, go onto this website..
Answered by lookforme_x - Sun May 16 09:56:36 2010
From Yahoo Answer Search: '3 tablespoons= teaspoons'
Thu Sep 2 19:46:57 2010 [ refresh local cache ]
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Sun, 04 Jul 2010 17:50:00 GM
2 . teaspoons. salt or to taste 2 . teaspoons. dried minced garlic . 3 tablespoons. dried minced onion 2 . teaspoons. freshly ground pepper 2 . teaspoons. white sugar 2 1/2 . teaspoons. sweet smoked paprika 2 1/2 . teaspoons. dried parsley flakes ...
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