Welcome to Hallie's Kitchen - where food things happen

For a text only version of this page click here.
The recipes in the text only version are in MasterCook format.

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Here are a few recipes and some food links you might find interesting. I will be adding to this collection regularly so please drop by when you're in the neighbourhood.
Please note that although the recipe index is in alphabetical order the recipes are not; I always add new recipes at the top.
If you are interested in IRC chatting look at the information about the #fareshare chat channel.
If you are having a little trouble with converting the different kinds of measurements you might want to check out the conversion table.
I have also added a Guestbook which you are welcome to sign.


Liquid or Volume Measures (approximate)

1/4 teaspoon = 1 ml
1/2 teaspoon = 2 ml
1 teaspoon = 1/3 tablespoon 5 ml
1 tablespoon = 1/2 fluid ounce 3 teaspoons 15 ml 15 cc
2 tablespoons = 1 fluid ounce 1/8 cup 30 ml
1/4 cup = 2 fluid ounces 4 tablespoons 50 ml
1/3 cup = 2 2/3 fluid ounces 5 1/3 tablespoons 75 ml
1/2 cup = 4 fluid ounces 8 tablespoons 125 ml
2/3 cup = 5 1/3 fluid ounces 10 2/3 tablespoons 150 ml
3/4 cup = 6 fluid ounces 12 tablespoons 175 ml
7/8 cup = 7 fluid ounces 14 tablespoons 200 ml
1 cup = 8 fluid ounces 16 tablespoons 250 ml
2 cups = 16 fluid ounces 32 tablespoons 500 ml
4 1/4 cups = 34 fluid ounces 1000 ml 1 liter
= .034 fluid ounce 1 cc 1 ml .001 liter
1 pint = 16 fluid ounces 2 cups 500 ml
2 pints = 32 fluid ounces 1 quart 946 ml
4 quarts = 128 fluid ounces 1 gallon 3785 ml
1 liter = 1.057 quarts 1/4 gallon 1000 ml

Dry or Weight Measures (approximate)

1 ounce 30 grams (28.35 g)
2 ounces 55 grams
3 ounces 85 grams
4 ounces 1/4 pound 125 grams
8 ounces 1/2 pound 250 grams
12 ounces 3/4 pound 375 grams
16 ounces 1 pound 454 grams a bit less than 1/2 kilogram
32 ounces 2 pounds 907 grams a bit less than 1 kilogram
1 kilogram 2.2 pounds 1000 grams 35.2 ounces

NOTE: We are learning that, contrary to what used to be a popular belief, a tablespoon is not necessarily a tablespoon when it comes to measuring ingredients. As we share recipes with people around the world we are fast realizing that it is necessary to specify the system of measurment used in these recipes.

For instance: British, Australian and sometimes Canadian recipes use the imperial pint which is 20 fluid ounces; American and sometimes Canadian recipes use the American pint of 16 fluid ounces. The Australian tablespoon is 20mL; the British tablespoon is 17.7mL; in most Canadian recipes the tablespoon is 15mL; the American tablespoon is actually 14.2mL.

All of this gets very confusing after a while and it will be a relief for all of us when recipes become standardized and we use weights when measuring ingredients much more than we do at present.


Here are some of my favorite food-related links:

Fareshare Home Page
Chef's Kitchen Wizardry
Chile Heads

For more links go the the Home Page.

| Recipe Index | Conversion Table |


IRC Chats about Cooking and Sharing Recipes

Fareshare has an IRC chat on Starchat.net Wednesday and Saturday evenings at 9:30 pm eastern (7:30 pm mountain). Go to one of the servers for starchat.net and join #fareshare.

One of the servers for starchat.net is:

spooky.starchat.net, Port 6667

There are several other servers listed on http://www.starchat.net.
This is a moderated channel and there is usually a friendly and lively group on hand with lots of recipes being exchanged and interesting chit chat. If you need more information about getting started on IRC follow the link the the Fareshare Home Page above - there are lots of helpful hints there plus a link to a place where you can download two good IRC programs: mIRC or Pirch. If you want to download any of these IRC programs my ISP (Internet Connect - http://www.connect.ab.ca) is a mirror site for Tucows and is a safe place from which to do this.

A java-based entry to the chat is also available on the FareShare site.

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All images on this page were designed and copyright 1998 by Hallie du Preez, all rights reserved.
This page was designed and copyright 1998 by Hallie du Preez; all rights reserved.