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

Thank You: Can Sizes / Thanks

Misc.
I thank you very much Betsy, as I know I have spent hours on the web trying to find this info out...I only wish I knew about htis site sooner...again thanks!!!
Now I can convert the resturant receipes i have to smaller quanities.
MsgID: 0048886
Shared by: Donna / Fl
In reply to: Can Size Chart - can weight and cups
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Conversion chart - for numbered cans
  Donna / Fl
2 Can Size Chart - can weight and cups
  Betsy at TKL
3 Thank You: Can Sizes / Thanks
  Donna / Fl
ADVERTISEMENT
Random Recipes
  • Medallions of Pork in Mushroom Beer Sauce
  • MEDALLIONS OF PORK IN MUSHROOM BEER SAUCE 2 pork tenderloins, trimmed 1/2 cup flour 2 Tbsp butter 1 cup sliced mushrooms 1/2 cup chopped green onions 2 garlic cloves, minced 1/2 tsp dried thyme Salt and pepper, to tas...
  • Linguine with Shrimp and Tomatoes (serves 2)
  • LINGUINE WITH SHRIMP AND TOMATOES 4 oz. linguine 1 Tbsp. vegetable oil 1 garlic clove, chopped 2 Tbsp. finely chopped shallots 2 large tomatoes, coarsely chopped 1/4 tsp. dried basil 1/2 lb. small or medium shri...
ADVERTISEMENT
  • Sunday Supper Casserole (ham) (Anchor Hocking, 1976)
  • SUNDAY SUPPER CASSEROLE 1/2 cup finely chopped onion 1 tbsp. butter or margarine 2 cups finely chopped cooked ham 3 slightly beaten eggs 1 cup shredded sharp process American cheese 2/3 cup finely crushed saltine crac...
  • Pad Thai
  • PAD THAI "Present a group with a four page long American style Thai menu, and I guarantee someone will zero in on Pad Thai. You’ll find that, made at home, this beloved noodle dish yields much lighter flavors than you...
  • White Seafood Risotto
  • WHITE SEAFOOD RISOTTO 1 1/2 cups extra-dry vermouth or white wine 2 large bay leaves 1/2 pound shrimp, shelled and deveined 1/2 pound bay or sea scallops, halved 1/2 pound fillet of sea bass 3 to 4 cups chicken broth ...
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
  • Thank You: Can Sizes / Thanks
  • 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!