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

ISO: liquid total volume not equal to cup total volume-pls help

Misc.
ADVERTISEMENT
Hi Betsy,
Thank you for your reply. I'm still confused. The total volume of liquid is less than the total volume of the propietary cup. The total volume of the cup is filled twice for flour, but it's my understanding that the liquid measurement is a line somewhere between the top and the bottom of that cup. Without that measurement my pasta machine is useless. Please help if you can. :)

Thanking you in advance for your time and kindness.
ttfn, di
MsgID: 1228184
Shared by: diana in houston tx
In reply to:
Board: Chat Board at Recipelink.com
  • Read Replies (16)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Pepper Primavera Broiled Chicken
  • PEPPER PRIMAVERA BROILED CHICKEN 3 whole broiler-fryer chicken breasts, skinned, boned and cut in strips Marinade: recipe follows 1/2 pound fresh asparagus, cut in 2-inch pieces 1 pound fettucine 6 tablespoon olive o...
  • Zesty Parmesan Spread
  • ZESTY PARMESAN SPREAD 1 (8 oz) pkg cream cheese, softened 1/2 cup grated Parmesan cheese 1 (4 oz) can green chilies, drained and chopped Combine softened cream cheese and Parmesan cheese; mixing until well blended. ...
  • Cranberry-Strawberry Jello Mold
  • CRANBERRY-STRAWBERRY JELLO MOLD 1 lg. strawberry Jello 2 c. boiling water 1 (1 lb.) can jellied cranberry sauce, mashed 1 (10 oz.) pkg. frozen strawberries, thawed 1 (20 oz.) can crushed pineapple, drained 1/4 - 1/2 c...
  • Sun-Dried Tomato and Roasted Garlic Pesto
  • SUN-DRIED TOMATO AND ROASTED GARLIC PESTO 1 head garlic 3 tablespoons extra virgin olive oil, divided use 1 cup sun-dried tomatoes in oil 1/3 cup parsley 2 tablespoons chopped green onion 2 tablespoons pine nuts* 2 ta...
  • Blue Castle Cafe Escalloped Turkey
  • BLUE CASTLE CAFE ESCALLOPED TURKEY 8 cups diced, cooked turkey 1/2 cup melted butter 2 chicken bouillon cubes 1/2 teaspoon salt 4 tablespoons flour 2 cups milk 1/2 cup buttered bread crumbs (for topping) Lightly coat...
  • Chorizo al Vino (Spanish pork sausage appetizer)
  • CHORIZO AL VINO Spanish Appetizer 1/4 pound chorizo sausage (typical Spanish pork sausage, found in most deli sections, NOT Mexican chorizo) 1/2 cup dry white wine, divided use French bread, sliced Puncture the ...
ADVERTISEMENT
  • Copycat IHOP Harvest Grain and Nut Pancakes - variation
  • Wow, we are having them right now, and they are awesome! I used just a tablespoon or so of both the sugar and the oil, added the berries like I said I would, and had a mixture of almonds, walnuts and pecans. Ok, this wi...
  • Micha's Part and Parcel Burgers
  • I borrowed Rachael Ray's Express Lane Meals from the library the other day. There are lots of yummy sounding recipes in it. This is a combination of two of them that I made the other night with what I had on hand. It mad...
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
  • ISO: liquid total volume not equal to cup total volume-pls help
  • 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!