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US Standard Measurements vs. Metric Measurements. Choose your measurement. < Back Metric Conversion Table US Standard Measurements vs. Metric Measurements. Choose your measurement. U.S. to Metric 1/5 teaspoon = 1 ml 1 teaspoon = 5 ml 1 tablespoon = 15 ml 1 fluid oz. = 30 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 Weight 1 oz. = 28 grams 1 pound = 454 grams Metric to U.S. 1 milliliter = 1/5 teaspoon 5 ml = 1 teaspoon 15 ml = 1 tablespoon 30 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 Weight 1 gram = .035 ounce 100 grams = 3.5 ounces 500 grams = 1.10 pounds 1 kilogram = 2.205 pounds 1 kilogram = 35 ounces US Measurement Equivalents for Comparison 16 tablespoons = 1 cup 12 Tablespoons = ¾ cup 10 tablespoons + 2 teaspoons = 2/3 cup 8 tablespoons = ½ cup 6 tablespoons = 3/8 cups 5 tablespoons + 1 teaspoon = 1/3 cup 4 tablespoons = ¼ cup 2 tablespoons + 2 teaspoons = 1/6 cup 1 tablespoons = 1/16 cup 2 cups = 1 pint 2 pints = 1 quart 3 teaspoons = 1 tablespoon 48 teaspoons = 1 cup Power in Numbers Programs Locations Volunteers Project Gallery Previous Next

A subtle blend of sweet and savory! < Back Traditional British Mincemeat for Christmas Mince Pies Prep Time: 15 Minutes Cook Time: N/A Serves: 4-6 jars Level: Beginner Ingredients 2 cups shredded beef suet (or grated butter) or 2 cups shredded vegetable suet (or grated butter) 2 cups light brown sugar 4 cups raisins 4 medium cooking apples 2 cups currants 2 tablespoons candied lemon peel 2 tablespoons candied orange peel 1 tablespoon citrus mixed candied peel 2 teaspoons ground nutmeg 2 teaspoons mace 3 teaspoons ground cloves 1 teaspoon almond essence 3 tablespoons blanched almonds 2 tablespoons brandy or 2 tablespoons apple juice 1 lemon, juice and rind of 2-4 tablespoons orange juice Preparation DIRECTIONS Chop the nuts and candied peel finely. Peel, core and chop the apples into small pieces. Stir together with all the other ingredients and seal in sterilized jars. Keep for at least 2 weeks before using in mince pies, mincemeat cakes, mincemeat puddings and steamed puddings. Previous Next

This sauce is good for pizzas, spaghetti, for dipping garlic bread sticks, and for making Chicken Parmigiana among other things. This recipe makes a lot of sauce, but it stores well and if it is in the fridge, you can whip together a pizza, or whatever, in just moments. < Back All-Around Excellent Herb Tomato Sauce Prep Time: 5 min Cook Time: 2 hours Serves: Level: Beginner About the Recipe Ingredients #10 can of tomato sauce (or three quarts of bottled tomatoes) 2/3 cups olive oil 2 Tbsp. dried, crushed oregano leaves (a little less if powdered) 2 Tbsp. dried, crushed basil leaves (a little less if powdered) 2 tsp. of granulated garlic 1 tsp. dried rosemary, slightly crushed ½ teaspoon salt ¼ teaspoon black pepper Preparation Mix all the ingredients really well. The longer it rests, the more blended the flavors. You don’t need to cook it and can use it immediately after mixing.

Such an exotic and refreshing drink on a hot summer day. < Back Brazilian Lemonade Prep Time: 5 minutes Cook Time: Serves: 2 Level: Beginner About the Recipe This Brazilian lemonade recipe actually uses limes! It is best served immediately. Ingredients 3 fresh limes, with peels 1/3 cup sweetened condensed milk 1/3 cup sugar 4 cups cold water Ice Preparation Add cut up limes, sugar, and water to blender. Carefully blend it together for 10-15 seconds on low. Pour mixture through a strainer to remove pulp. Rinse blender (to make sure all the pulp is gone) and add the strained juice and sweetened condensed milk. Pulse one to three times until nice and frothy. Pour over a glass full of ice. Garnish with slices of limes and enjoy. Previous Next

A hearty slowly-roasted chicken with vegetables in a Turkish way < Back Slowly Roasted Turkish Chicken With Vegetables Prep Time: 20 Minutes Cook Time: 1 Hour 45 Minutes Serves: 6 Level: Beginner About the Recipe A hearty slowly roasted chicken with vegetables in a Turkish way Ingredients 1 whole chicken around 1.5 kg (3.3 lb). 1 red bell pepper. 1 green bell pepper. 2 large onions. 1 ½ kg ( 3.3 lb) potatoes peeled. 2-3 medium tomatoes. Juice of two lemons. 3-4 garlic cloves crushed. 1½ tablespoon tomato paste. 1 cup extra virgin olive oil. 1 tablespoon dried oregano. Salt and ground pepper. Preparation Preheat the oven at 190 degrees Celsius (375 F). Cut the chicken into 8-10 pieces. Wash it and drain well with a paper towel. Season with salt and pepper and place the pieces in a large deep tray. Cut the potatoes and peppers into big chunks and add them to the tray together with the crushed garlic cloves. Cut the tomatoes in 4 pieces and place them in the tray. Dilute the tomato paste in 2 cups of hot water and pour it in together with the lemon juice and the olive oil. Add the oregano, season with salt and pepper and give the contents of the tray a good stir. Cover the tray with aluminum foil and cook in the oven for ~ 90 minutes. Uncover the tray and cook for another 15 minutes to give your chicken a nice golden brown color. Bon appetit! Previous Next

For when you thought you had something on hand, but you didn't. You can make this work! < Back Emergency Cooking Substitutions For when you thought you had something on hand, but you didn't. You can make this work! Power in Numbers Programs Locations Volunteers Project Gallery Previous Next

Say goodbye to the drive-thru—make this iconic fast-food meal right at home with our copycat recipe. < Back Crunchwrap Supreme Prep Time: 20 Minutes Cook Time: 25 Minutes Serves: 4 Level: Beginner About the Recipe Say goodbye to the drive-thru—make this iconic fast-food meal right at home with our copycat recipe. Ingredients 1 lb. ground beef 1 tsp. chili powder 1/2 tsp. ground paprika 1/2 tsp. ground cumin Kosher salt Freshly ground black pepper 8 large flour tortillas 1/2 c. nacho cheese sauce 4 tostada shells 1 c. sour cream 2 c. shredded lettuce 1 c. chopped tomatoes 1 c. shredded cheddar 1 c. shredded Monterey Jack 1 tbsp. vegetable oil Preparation Step 1 In a large nonstick skillet over medium heat, combine ground beef and spices and season with salt and pepper. Cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Remove meat to a bowl and set aside. Drain fat and wipe the skillet clean. Step 2 Stack 4 large flour tortillas and place a tostada shell in the center. Using a paring knife, trace around the edges of the shell to cut 4 smaller flour tortilla rounds. Step 3 Build Crunchwraps: Add a scoop of ground beef to the center of remaining 4 large flour tortillas, leaving a generous border for folding. Drizzle cheese sauce over each, then place a tostada shell on top. Spread sour cream over each shell, then top with lettuce, tomato, and cheeses. Place smaller flour tortilla cutouts on top and tightly fold edges of the large tortilla toward the center, creating pleats. Quickly invert Crunchwraps so pleats are on the bottom and they stay together. Step 4 In the same skillet over medium heat, heat oil. Add Crunchwrap seam-side down and cook until tortilla is golden, 3 minutes per side. Repeat with remaining Crunchwraps. What’s in a Crunchwrap Supreme? Taco Bell keeps their Crunchwrap Supreme pretty straightforward, so we do too: our version comes loaded with seasoned ground beef laced with nacho cheese plus lettuce, tomato, and sour cream, all packaged and griddled in a flour tortilla. Don’t forget that crispy tostada shell– it’s not a Crunchwrap without the crunch! How are we cooking this Crunchwrap Supreme? It’s pretty simple. We’re cooking the beef first (separately), and then after we’ve assembled our Crunchwraps, we’re using that same skillet to griddle them, just like you would a grilled cheese sandwich. Our top tip? Use a big spatula and flip with care– you don’t want the insides of your Crunchwrap flying all over the kitchen. Can I add other toppings? You sure can. Try refried beans or seasoned black beans– we’d suggest warming both of those before layering them in the tortilla. You could also throw in some seasoned rice, pickled jalapeños, onions, or avocado—basically anything that you’d want in a taco bowl or burrito works here. Just keep in mind that if you load up the Crunchwrap too much, it might be difficult to cook without spilling. How do I hold my Crunchwrap together? All of our delicious layered fillings are held together by large flour tortillas. Our top tip? If the tortillas feel stiff to comfortably fold, pop them on a plate, sprinkle just a few drops of water over them, top with another plate, and microwave them for 10 seconds. This will lightly steam the tortillas, making them more flexible and easier to wrap. What can I serve with this? We think this Crunchwrap makes a great meal on its own, but if you’re looking for something to serve on the side, why not fry up some homemade tortilla chips? They’ll be great to dip in any leftover nacho cheese sauce or sour cream. Previous Next

Get ready to revolutionize your morning mealtime routine with this Egg Tortilla Bake recipe! It’s the ultimate hack for a quick and satisfying breakfast, brunch, or dinner that’s as easy to make as it is delicious. < Back Egg Tortilla Bake (2 ways) Prep Time: 5 Minutes Cook Time: 20-25 Minutes Serves: 4 Level: Beginner About the Recipe Get ready to revolutionize your morning mealtime routine with this Egg Tortilla Bake recipe! It’s the ultimate hack for a quick and satisfying breakfast, brunch, or dinner that’s as easy to make as it is delicious. Ingredients Cooking spray or a little oil for greasing the baking dish 1 tortilla 8-10 inches in diameter 3 large eggs 1/3 cup cottage cheese Salt to taste Black pepper to taste FLAVOR OPTION ONE Tomatoes diced Green peppers diced Spinach or arugula chopped 1/4 cup Mozzarella cheese (or choice of cheese) FLAVOR OPTION TWO Tomatoes Kalamata olives Red onions Spinach Feta cheese Mozzarella cheese Preparation Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). While the oven is heating up, gather all the ingredients, and prepare the toppings. Take a round baking dish or a pie dish that's approximately the same size as the tortilla. Grease the bottom and sides of the dish lightly with cooking spray or a small amount of oil. Cooking spray or a little oil for greasing the baking dish Place the tortilla at the bottom of the baking dish to create the crust.1 tortilla In a mixing bowl, whisk together the eggs and cottage cheese until well combined. Season the mixture with a pinch of salt and pepper to taste.3 large eggs,1/3 cup cottage cheese,Salt to taste,Black pepper to taste Pour the egg and cottage cheese mixture over the tortilla in the baking dish, ensuring it spreads evenly. Now, add the toppings. Be creative with this step! Sprinkle diced tomatoes, diced green peppers, and chopped spinach or arugula evenly over the egg mixture. Or, use flavor option two with tomatoes, olives, red onions, and spinach. Feel free to add other ingredients like diced onions, mushrooms, or cooked bacon if desired. Tomatoes, Green peppers, Spinach or arugula, Tomatoes, Kalamata olives, red onions, Spinach Finally, sprinkle the mozzarella cheese, feta and mozzarella, or choice of cheese over the top of the toppings. This will give the tortilla bake a nice cheesy finish. 1/4 cup Mozzarella cheese, Feta cheese, Mozzarella cheese Once done, remove the tortilla egg bake from the oven, and let it cool for a few minutes before slicing it into wedges or squares. Previous Next

Roasted Sweet Potato Quiche- A delicious twist on a traditional quiche with roasted sweet potatoes, onions, and lots of gruyere cheese. < Back Sweet Potato Quiche Florentine Prep Time: 20 Minutes Cook Time: 40-45 Minutes / 30-35 minutes Serves: Roasted Sweet Potato Quiche- A delicious twist on a traditional quiche with roasted sweet potatoes, onions, and lots of gruyere cheese. Level: Beginner About the Recipe Roasted Sweet Potato Quiche- A delicious twist on a traditional quiche with roasted sweet potatoes, onions, and lots of gruyere cheese. Ingredients • 2 sweet potatoes (500g) • 2 tbsp olive oil (divided) • Salt to taste • Pepper to taste • 1 tbsp butter • 1 shallot (sliced in half-moon) • 1 clove garlic (minced) • 180g spinach • 3 eggs • 100g heavy cream • 100g milk • 1/3 tsp nutmeg • Zest of 1 lemon • 80g Gruyere cheese Preparation 1. Boil the sweet potatoes, then transfer to a greased 20cm baking tin and crush. Press firmly to create the sides (build them high as they will shrink!). Drizzle with olive oil, sprinkle with salt and pepper, and bake in a preheated oven at 200°C (fan) for 40-45 minutes. 2. In a frying pan, melt butter, add shallot and garlic, cook until softened, then add spinach. Cook until wilted and set aside (if the mixture is too watery, drain the spinach). 3. Whisk eggs, cream, milk, salt, pepper, nutmeg, and lemon zest. Add Gruyere cheese and whisk well. Pour this mixture over the sweet potato base after adding the spinach. 4. Bake for 30-35 minutes at 180°C until settled. Enjoy your delightful creation! Previous Next

< Back Conker Soap One of the abundances of the autumn or fall season is horse chestnuts – the non-edible chestnut relative. If it’s not edible, what use can it possibly have, right? Well, horse chestnuts have an amazing superpower – they are incredibly rich in saponins, which makes them a fantastic soap. How does it work? Horse chestnut leaves and seeds – the conkers – are rich in saponins. Saponins are a group of naturally occurring plant glycosides (phytochemicals) that are present in foods such as soybeans, peas, chickpeas, mung beans, peanuts, kidney beans, and lentils and are said to have cancer-fighting properties. This isn’t relevant to horse chestnuts though, since they aren’t edible. What saponins also do have, however, is detergent qualities that foam when mixed with water. Method one – soaking Thinking that the soap might need some time, we put leaves and seeds into two different containers and left them to soak for two days. Interestingly, the colour of the water came up completely differently in the two. It also has a ‘thick’, smooth feeling, to touch, a little like glycerin. When it came to testing it out with the kids, we poured the contents of both tubs into a bucket of warm water and swirled it around to make a brilliantly foamy concoction. The truly fascinating thing about this particular session was how the younger children dipped conkers on strings in and out of the bucket for almost a full two-hour session, watching as the agitation of the water made it soapier. Method two – smashing We realized with further sessions that there may not always be the time to soak leaves and seeds for days, but if you crush the conkers, either through playing conkers – a game that actually originated here on the Isle of Wight – or bashing them with a stone or hammer, it achieves the same effect – drop them into hot or cold water and agitate, and away you go! So much fun for little ones! That’s great… but so what? You can actually use conker soap in washing your laundry. This is really significant when you think about soap nuts and how they are touted as being environmentally better , yet are shipped in from places like India – and the impact that must have on local supply too. Why, when we have something perfectly usable right here! To make soap nuts into a laundry soap: Collect as many conkers as you need (40g should see you through about 3l or six washes, so work out how much you might need) seeds without their shells, and crush them with a hammer or stone. Place them in a dehydrator or oven on low heat. They must be completely dry or they will go moldy. Once they are totally dry you can keep them in a sealed tub for as long as you need. To make the laundry soap, place 40g of the conkers into 500ml boiling water and leave to soak for about half an hour. Pour the liquid through a sieve and you can reuse the conkers two or three times. The liquid will become weaker with each soaking, so use the first soak for dirtier laundry and the second and third for less soiled goods. Used up conkers will be white as their yellow color is leached out. Keep the liquid in the fridge for up to a week, using about 250ml in each wash – and you can add a drop of your favorite essential oil if you miss a fragranced washing liquid. One note of warning – this will potentially make your whites whiter, but it may also dull your darker colors with prolonged use. Previous Next

Sloppy Joes aren’t always sloppy, but they are always good! < Back Sloppy Joes Prep Time: 5 minutes Cook Time: 10 minutes Serves: 6 Level: Beginner About the Recipe Ingredients 3 tablespoons Sloppy Joe Seasoning Mix (you will find the mix in the Dry Mixes recipe section) 1 lb. lean hamburger ½ cup water 1 – 8 oz. can tomato sauce Preparation Brown hamburger and drain excess fat. Add Sloppy Joe seasoning mix, water, and tomato sauce. Bring to a boil and then turn down and simmer, stirring occasionally, until the water is gone. Serve hot over hamburger buns. Previous Next

Cleaning & Misc Hydrogen Peroxide Uses 18 Hydrogen Peroxide Uses for Every Room in Your House! Read More Conker Soap One of the abundances of the autumn or fall season is horse chestnuts – the non-edible chestnut relative. If it’s not edible, what use can it possibly have, right? Well, horse chestnuts have an amazing superpower – they are incredibly rich in saponins, which makes them a fantastic soap. Read More Drain Cleaner Keep your drains clean and smelling fresh. Read More Sidewalk Weed Killer Get rid of pesky weeds in places that you don’t want anything to grow – ever! Read More The Many and Varied Uses of Baking Soda Baking soda, may be a weak pH base, but it is not weak in its uses! Read More Wall Cleaner My parents owned rentals for a lot of years, and I have washed a LOT of walls. This is the best wall cleaner that I have ever used. And it is cheap! Read More Window Wash Cleaner Have the cleanest windows in town! Pick your favorite option. If you need to try them out before using them on your windows, I will volunteer my windows for you to try which recipe you prefer. Read More 1 1 ... 1 ... 1