1 1/2 cups
One teaspoon of dried basil is equal to 1 Tablespoon of fresh basil. This ratio is the same for all fresh and dried herbs.
1 ½ cup cherry tomatoes 1 cup chopped fresh basil, divided ¼ cup fresh mozzarella, cubed ½ cup balsamic vinegar 2 tbsp. tomato pasta ( I used sun-dried ) Check It out on the link provided below
yes because the water is all dried out and not there so it is lighter.
Ingredients1 lb. Ground Lamb4 tbsp Fresh Asian or reg. Basil(finely chopped) 3 tbsp Minced Fresh Coriander1 tbsp Finely chopped Ginger2 tbsp Finely chopped Garlic1 tbsp Salt2 tbsp Sichuan Peppercornsroasted and ground 2 tbsp Coarse. chopped dried chilies1 tbsp Light soy sauce1 tbsp Dark soy sauce2 tbsp Rice wine or dry sherry2 tbsp Chinese sesame oil1/2 lb. Caul fat or crepinetteThis is an Asian twist on a French appetizer. Caul fat can be ordered from your local butcher. SOAK THE CAUL FAT in a bowl of cold water; this will allow the caul fat to unravel easily. In a medium-sized bowl, mix the ground lamb with all the ingredients except the caul fat. Cut the caul fat into 20 (5-inch) squares. Lay out a square of caul fat and place several tablespoons of lamb mixture onto one end. Fold the sides in to form a package. Repeat until you have used up all the lamb. Recipe can be done ahead to this point and refrigerated. Wrap the crepitates well in plastic wrap and refrigerate. Approximately 40 minutes before you are ready to cook, make a charcoal fire and, when the coals are ash white, grill the crepitates for about 8 minutes on each side, or until they are done (firm to the touch). Makes 6 to 8 Servings
14 tbsp 1 oz = 2 tbsp 1 tbsp = 0.5 oz
1 tsp dried parsley = 1 tbsp fresh parsley
Dough: 1 sachet of dried yeast 300g of bread flour 2 tbsp of olive oil Some lukewarm water Sauce: 1 tbsp olive oil 400g chopped tomatoes/ passatta 1 chopped onion 1 tbsp of tomato puree 1 garlic clove- Diced/crushed Herbs-(e.g Basil, oregano, parsley, mixed) Toppings: Cheese Pepperoni Pineapple Sweetcorn Chicken Beef Pepper Chilli Mushroom Onion and many more!
2.5 tbsp
That is approximately 4.5 tablespoons
Sage, freshEquivalents1 tbsp chopped, 1 tsp dried12 leaves = 1 tsp dried
My favorite sauce for lasagna: Saute 1 small onion, finely chopped, in about 1 tbsp. olive oil until translucent. Add about 3/4 lb. ground beef and cook until beef is cooked through, breaking up with a wooden spoon. Add about 1 tsp. sugar and 1/4 cup white wine. Cook another 2-3 minutes. Add 1 large can Hunts' brand tomato sauce and salt and pepper to taste. Let simmer about 45 minutes, uncovered, over low heat. You can add whatever fresh herbs you like - I usually add about 1 tbsp. each finely chopped fresh parsley and basil.
2 lbs. fresh crab meat1/2 cup dry Marsala wine1 tbsp. butter2 tbsp. minced onions1 minced garlic clove1 cup parmesan cheese, finely grated1/3 cup mozzarella cheese1 cup heavy cream1/4 tsp. fresh nutmeg, finely grated1 tsp. fresh chives, diced1 tbsp. fresh pepper, finely grated1 tsp. salt, or to taste3 qt. Saucepanutensils