ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

BB, no problem at all....

Misc.

BB,
1 stick of butter is roughly about:
1 stick = 125g = 8 T. = 1/2 cup

Therefore 20g is about 1 T + 1 t. of butter.

Does this help?


MsgID: 0041917
Shared by: eggy/oz
In reply to: ISO: Question for Eggy or Julie.....
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Chicken Couscous Delight
  • CHICKEN COUSCOUS DELIGHT 2 pounds boneless, skinless chicken thighs, cut into 1 inch chucks 1 onion, coarsely chopped 3 garlic cloves, minced 1 (28 ounce) can crushed tomatoes 1 (14 1/2 ounce) can ready to use chicke...
  • Authentic Beef with Chinese Broccoli
  • AUTHENTIC BEEF WITH CHINESE BROCCOLI Source: Beyond Bok Choy: A Cook's Guide to Asian Vegetables by Rosa Lo San Ross Servings: 2-4 Although beef with broccoli appears on most North American Chinese restaurant menus,...
  • Comforting Chicken Vegetable Soup
  • COMFORTING CHICKEN VEGETABLE SOUP 2 tablespoons olive oil 1 large organic onion, diced (about 2 cups) 4 cloves fresh organic garlic, minced (about 2 tablespoons) 2 quarts organic chicken stock 1/2 cup water 2 pounds u...
  • Cheesy Zucchini Pie (Southern Living, 1980's)
  • CHEESY ZUCCHINI PIE Pastry for 1 (9-inch) pie 1 tablespoon Dijon Mustard 1/4 cup butter or margarine 2 large zucchini, thinly sliced 1 cup chopped onion 1/2 cup chopped fresh parsley 1/4 to 1/2 teaspoon dried whole ba...
  • Chef Salad Ideas
  • CHEF SALAD IDEAS 1/2 cup chopped cucumber 1/2 cup seeded and chopped tomato 1/2 cup steamed red potatoes, diced and chilled 1/2 cup sliced zucchini or yellow squash 1/4 cup diced red onion 1 green bell pepper, seeded ...
  • Paella in a Pot (crock pot)
  • PAELLA IN A POT 3 pounds frying chicken, cut up 2 carrots, cut into sticks 2 onions, cut into eighths 1 can chicken broth 1 clove garlic, minced 2 tablespoons chopped pimento 1/2 teaspoon salt 1/4 teaspoon ground oreg...
ADVERTISEMENT
  • Chocolate Lava Cake from Disney Cruise Line
  • CHOCOLATE LAVA CAKE from Disney Cruise Lines 1 lb unsalted butter 7 oz chocolate 6 oz whole egg 4 oz granulated sugar 3 oz flour 3 oz egg yolk Yield: 14 portions Melt butter in a bain Marie (double-boiler). Add...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • BB, no problem at all....
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!