This and That

Recipes

Beef Roasting Chart

Buttermilk in a pinch

Eagle Brand Milk in a Pinch

Emeril's Creole Seasoning

Essential Tomato-Herb Pizza Sauce

Herb and Spice Substitutions

Ingredient Substitutions

Liquid and Dry Measure Equivalents

Metric Conversion Chart

Pork Roasting Chart

Poultry Roasting Chart

Related Items

Cut_______ OvenTemp. InternalTemp._ CookingTime___
Rib eye, boneless 3 pounds 350° 130° - rare140° - med. 12-13 min. per pound for rare

Rib, bone in4 - 6 pounds (low heat method) 300° 130° - rare140° - med. 25 min. per pound for rare

Shell, boneless 5 1/2-6 1/2 pounds 500° for 20 min., then 375° 130° - rare140° - med. 8-10 min. per pound for rare


Tenderloin 3 - 3 1/2 pounds 425° for 15 min., then 350° 130° - rare140° - med. 11-12 min. per pound for rare

Brisket, first cut5 - 6 pounds 375° 30-35 min. per pound


Roasting times are based on meat at room temperature.

Allow roast beef to rest 15 minutes before carving; internal temperature will rise 5 to 10°.

Nutrition Facts
Amount Per Serving: Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

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Stir together and let clabber for 5 minutes

Nutrition Facts
Amount Per Serving: Calories 157 - Calories from Fat 73
Percent Total Calories From: Fat 47%, Protein 20%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 5g, Cholesterol 33mg, Sodium 120mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 310 units, Vitamin C 2 units, Calcium 0 units, Iron 0 units

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Mix all ingredients together in blender. Makes same amount as one can of Eagle Brand Milk

Nutrition Facts
Amount Per Serving: Calories 843 - Calories from Fat 311
Percent Total Calories From: Fat 37%, Protein 0%, Carbohydrate 63%
Totals and Percent Daily Values (2000 calories): Fat 35g, Saturated Fat 22g, Cholesterol 93mg, Sodium 353mg, Total Carbohydrate 133g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 1303 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

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Combine all ingredients thoroughly and store in an airtight jar or container

Nutrition Facts
Amount Per Serving: Calories 231 - Calories from Fat 38
Percent Total Calories From: Fat 17%, Protein 14%, Carbohydrate 69%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 13974mg, Total Carbohydrate 40g, Dietary Fiber 8g, Sugars 0g, Protein 8g, Vitamin A 13144 units, Vitamin C 17 units, Calcium 0 units, Iron 14 units

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Heat the oil in a large skillet over medium heat and saute the onion until soft and the edges begin to brown. Add the tomato sauce, garlic, oregano, and salt and pepper to taste. Bring to a low boil and adjust heat to low. Simmer, uncovered, for 15 minutes. Remove from the heat and cool. Leave the onion chunky or use an immersion blender to puree. The sauce will keep in the refrigerator for 3 days, and in the freezer for up to 1 month

Nutrition Facts
Amount Per Serving: Calories 342 - Calories from Fat 149
Percent Total Calories From: Fat 44%, Protein 8%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 2g, Cholesterol 0mg, Sodium 2752mg, Total Carbohydrate 41g, Dietary Fiber 4g, Sugars 0g, Protein 7g, Vitamin A 4552 units, Vitamin C 65 units, Calcium 0 units, Iron 4 units

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Because a number of herbs and spices taste somewhat the same, the following can be interchanged in a pinch (substitute measure for measure):

Herbs:

Basil and Oregano Caraway and Anise

Chervil and Parsley Chervil and Tarragon

Fennel and Tarragon Fennel and Anise

Oregano and Marjoram Sage and Thyme

Celery Seeds and Minced Celery Tops

Spices:

Allspice and equal parts of Cinnamon, Cloves and Nutmeg

Chili Peppers and Cayenne

Commercial Curry Powder and Homemade Curry Powder

Nutmeg and Mace

To make adjustments in recipes for quantity, follow these guidelines:

Quantity Being Made Herb and Spice Adjustment
2 times the recipe Use 1 1/2 times the amount called for
3 times the recipe Use 2 times the amount called for
4 times the recipe Use 2 1/2 times the amount called for

Nutrition Facts
Amount Per Serving: Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

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Recipe item Amount Substitution
Baking powder 1 t. 1/4 t. baking soda + 1/2 t cream of tartar
1/4 t. baking soda + 1/2 c buttermilk or sour milk (to replace 1/2 c of the liquid)
Bread crumbs, fine 1 c 3/4 c fine cracker crumbs
Butter 1 lb. 14 oz hydrogenated shortening + 1t salt
14 oz lard + 1 t salt
14 oz (1 3/8 c) oil + 1 t salt
Buttermilk 1 c 1 T lemon juice or vinegar+enough whole milk to make 1 c (let stand 5 minutes before using) or 1 cu unflavored yogurt
Cayenne pepper 1/8 t 3 -4 drops liquid hot red pepper seasoning
Celery, fresh, chopped 8 oz 4 oz celery flakes, dry
Chocolate 1 oz 3 T cocoa + 1 T (1/2 oz) fat
(1 square)
Cocoa 3 T 1 oz chocolate, Reduce fat in recipe by 1 T
Cornstarch 1 T 2 T flour, all-purpose
1 oz 2 oz flour, all-purpose
1T 2 t waxy maize starch
1 oz 3/4 oz waxy maize starch
Cream 18-20% 1 c 7/8 c milk + 3 T fat

36-40% 1 c 1/4 c milk + 1/3 c fat
Eggs 1 yolk 1 1/2 T stirred yolks
1 white 2 T stirred whites
1 med. egg 3 T mixed broken yolks and whites

for thickening 1 egg 2 yolks

for baking 1 egg 2 yolks + 1 T cold water
Flour, all-purpose 1 c 1 1/2 c bread flour
1 c + 2 T cake flour
1 c rye flour
1 c whole wheat flour
7/8 c cornmeal
1 c rolled oats
Flour, cake 1c 1c less 2 T all-purpose flour
Flour (thickening) 1 T 1/2-3/4 T cornstarch or waxy maize starch
1 T quick-cooking tapioca
2 1/2 T 1 T arrowroot
1 oz 3 1/2 whole eggs (5 1/2 oz)
7 egg yolks (4 1/2 oz)
1 1/3 oz quick-cooking tapioca
2/3 oz cornstarch
1/2 oz waxy maize starch
3/4 oz bread crumbs
Garlic 1 med. clove 1/8 t garlic powder, 1/2 t garlic, minced, dry 1/2 t garlic salt
Green peppers, fresh, chopped 8 oz 1 oz green pepper flakes, dry
Honey 1 c 1 1/4 c granulated sugar + 1/4 c liquid
Milk, fluid, whole 1 c 1 oz (1/3 c) nonfat dry milk + water to make 1 c + 1 T fat (optional)
1/2 c evaporated milk + 1/2 c water
1 c skim milk + 2 t melted butter
1 qt 4 oz (1 1/3 c) nonfat dry milk + water to
make 1 qt + 1 1/4 oz fat (optional)
Milk, sour 1 c 1 T vinegar or lemon juice + sweet milk to make 1 c
To substitute buttermilk or sour milk for sweet milk, add 1/2 t baking soda and decrease baking powder by 2 t per cup of milk.
Onions, fresh chopped 8 oz 1 oz dry onions, chopped or minced
Parsley, fresh, chopped 8 oz 3 oz parsley flakes, dry
Prunes, pitted, minced or dates 1/2 c 1/2 c seedless raisins or dried currants
Soup stock 1 gal 3 oz concentrated soup base + 1 gal water (commercial products may vary in strength; follow manufacturer's directions)


Tapioca, quick-cooking 1 T 1 T all-purpose flour (for thickening)
Yeast, active dry 1/4 oz(1 pkg.)1 oz 1 cake compressed2 oz compressed.

Nutrition Facts
Amount Per Serving: Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

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Note: All measures are level.

Pinch or dash = less than 1/8 teaspoon

3 teaspoons = 1 tablespoon

2 tablespoons = 1 fluid ounce = 1/4 deciliter (liquid), 30 grams (dry)

1 jigger = 1 1/2 fluid ounces = 3 tablespoons

4 tablespoons = 1/4 cup

5 tablespoons + 1 teaspoon = 1/3 cup

8 tablespoons = 1/2 cup = 4 ounces = 1 deciliter

10 tablespoons + 2 teaspoons = 2/3 cup

12 tablespoons = 3/4 cup

16 tablespoons = 1 cup

1 cup = 8 fluid ounces

2 cups = 1 pint = 1/2 quart = 1 pound = 1/2 liter(liquid), 450 g. (dry)

4 cups = 2 pints = 1 quart = 32 ounces = 1 liter

1 quart = 32 fluid ounces

16 cups = 4 quarts = 1 gallon = 128 ounces = 3 3/4 liters

Dry Weights:

4 ounces = 1/4 pound

8 ounces = 1/2 pound

16 ounces = 1 pound

8 quarts = 2 gallons (dry measure) = 1 peck = 7 1/4 kilograms

4 pecks = 1 bushel

Fractional Measures:

1/2 of 1/4 cup = 2 tablespoons

1/2 of 1/3 cup = 2 tablespoon + 2 tsp.

1/2 of 3/4 cup = 1/4 cup + 2 tablespoons

1/3 of 1/4 cup = 1 tablespoon + 1 tsp.

1/3 of 1/3 cup = 1 tablespoon + 2 1/3 tsp.

1/3 of 1/2 cup = 2 tablespoons + 2 tsp.

1/3 of 2/3 cup = 3 tablespoons + 1 2/3 tsp.

1/3 of 3/4 cup = 1/4 cup

British Equivalents:

4 gills = 1 pint

1 pint = 2 1/2 US cups = 20 fluid ounces

1 cup = 20.8 US tablespoon = 10 fluid ounces

1 tablespoon = 4/5 US tablespoon

Nutrition Facts
Amount Per Serving: Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

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To convert measurements into their equivalents in another system, use these factors:

ounces to grams
multiply ounce figure by 28.3 to get number of grams
grams to ounces
multiply gram figure by .0353 to get number of ounces
pounds to grams
multiply pound figure by 453.59 to get number of grams
pounds to kilograms
multiply pound figure by 0.45 to get number of kilograms
ounces to milliliters
multiply ounce figure by 30 to get number of milliliters
cups to liters
multiply cup figure by 0.24 to get number of liters
Fahrenheit to Celsius
subtract 32 from the Fahrenheit figure, multiply by 5, then divide by 9 to get Celsius figure
Celsius to Fahrenheit
multiply Celsius figure by 9, divide by 5, then add 32 to get Fahrenheit figure
inches to centimeters
multiply inch figure by 2.54 to get number of centimeters
centimeters to inches
multiply centimeter figure by .39 to get number of inches

Nutrition Facts
Amount Per Serving: Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Related Items

Cut______ OvenTemp. InternalTemp._ CookingTime___
Loin, unstuffed or stuffed, 3-5 pounds 350° 150-160° 20-22 min. per pound

Crown roast, stuffed, 6-10 pounds 350° 150-160° 20-22 min. per pound

Fresh whole ham, 10-14 pounds 325° 150-160° 20-22 min. per pound

Pork ribs, 3-4 pounds 350° 30 min. per pound


Ham, fully cooked, bone in, 12-14 pounds 350° 130-140° 10-12 min. per pound


Roasting times are based on meat at room temperature.

Allow roast pork and ham to rest 15 minutes before carving; internal temperature will rise 5 to 10°.

Nutrition Facts
Amount Per Serving: Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Related Items

Type of Bird_____ OvenTemp. Roasting Time
Capon, 5-7 pounds 325° 1 3/4-2/1/2 hours
Chicken, whole (choose broiler-fryer or roasting chickens)

2 1/2-3 pounds 375° 1-1 1/4 hours

3 1/2-4 pounds 375° 1 1/4-1 3/4 hours

4 1/2-5 pounds 375° 1 1/2-2 hours

5-6 pounds 325° 1 3/4-2 1/2 hours

Cornish game hen, 1-1 1/2 pounds 375° 1-1 1/4 hours

Duckling, domestic, 3-5 pounds 375° 1 3/4-2 1/4 hours

Goose, domestic

7-8 pounds 350° 2 -2 1/2 hours

8-10 pounds 350° 2 1/2-3 hours

10-12 pounds 350° 3-3 1/2 hours

Pheasant, 2-3 pounds 350° 1 1/2-1 3/4 hours

Quail, 4-6 ounces 375° 30-50 minutes

Squab, 12-14 ounces 375° 45-60 minutes

Turkey, boneless whole

2 1/2-3 1/2 pounds 325° 2-2 1/2 hours

4-6 pounds 325° 2 1/2-3 1/2 hours

Turkey, unstuffed*

6-8 pounds 325° 3-3 1/2 hours

8-12 pounds 325° 3-4 hours

12-16 pounds 325° 4-5 hours

16-20 pounds 325° 4 1/4 -5 hours

20-24 pounds 325° 5-6 hours

Turkey breast, whole

4-6 pounds 325° 1 1/2-2 1/4 hours

6-8 pounds 325° 2 1/4-3 1/4 hours

Turkey drumstick, 1-1 1/2 pounds 325° 1 1/4-1 3/4 hours

Turkey thigh, 1 1/2-1 3/4 pounds 325° 1 1/2-1 3/4 hours




*Allow 30 to 45 minutes more roasting time for stuffed birds.



POULTRY TALK

Call the U.S. Department of Agriculture's Meat and Poultry Hot Line for answers to your poultry questions. The toll-free number is 1-800-535-4555. (In the Washington, D.C., area call 447-3333.) Calls are taken from 10 a.m. to 4 p.m. eastern time, with hours usually extended around Thanksgiving.

Nutrition Facts
Amount Per Serving: Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

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