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

Recipe: One stick of butter equals...

Tips and Tricks - Cooking
Hi Natalie,

One stick of butter =
1/2 cup
8 tablespoons
1/4 pound
4 ounces
113 grams

Happy Cooking!

Betsy

IN REPLY TO:

Hi there could you please tell me how much is a stick of butter is.
Thank you
Natalie Dev Australia
MsgID: 0819391
Shared by: Betsy at Recipelink.com
Board: What's For Dinner? at Recipelink.com
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Merle's Mop Sauce and Barbecue Sauce (1980's)
  • MERLE'S MOP SAUCE "Use to baste any meat or poultry." 1 cup vinegar (cider or wine) 5 Tbsp Worcestershire sauce 2/3 cup salad oil 3 Tbsp butter 1 lemon, thinly sliced 2 to 3 cloves garlic, minced 3 Tbsp grated fresh...
  • Spicy Chicken Alfredo
  • SPICY CHICKEN ALFREDO 12 ounces thin spaghetti, uncooked 2 tablespoons butter or margarine 1 teaspoon minced garlic 12 ounces boneless, skinless chicken breasts, cubed 1 teaspoon salt 1/2 teaspoon thyme 1/4 teaspoon o...
  • Pot Roast with Noodles (Hunt's recipe, crock pot)
  • POT ROAST WITH NOODLES 1 (2 to 2 1/2 pound) beef chuck pot roast 1 tablespoon oil 2 medium carrots, coarsely chopped 2 stalks celery, sliced 1 medium onion, sliced 2 cloves garlic, minced 1 tablespoon quick-cooking ta...
  • Zesty Italian Sausages with Two-Tomato Relish
  • ZESTY ITALIAN SAUSAGES 1/4 cup Dijon mustard 2 teaspoons chopped fresh (or 1/2 teaspoon dried oregano leaves) 6 fully cooked mild Italian sausages 6 bratwurst buns, split Two-Tomato Relish (recipe follows) Mix mustar...
ADVERTISEMENT
  • Texas Roadhouse Sweet Potato - Hint
  • A waiter once told me that they coat the potato with bacon grease before baking. She also said they weren't actually suppose to talk about it because it was a tad unhealthy. I haven't tried it at home. But bacon?!! Wha...
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
  • Recipe: One stick of butter equals...
  • 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!