Equivalent Table

I am always needing to scale a recipe up or down and have a hard time remembering how many tablespoons are in a half cup or how many cups in a gallon, etc. So that is the reason for this post, as I was making a half recipe of Jezebel Sauce this afternoon and had to look it all up on the computer.

Dry Volume equivalents
1/8 teaspoon = a pinch
3 teaspoons   = 1 tablespoon
1/4 cup          = 4 tablespoons
1/3 cup          = 5 T plus one t
1/2 cup          = 8 tablespoons
3/4 cups        = 12 tablespoons
1 cup            = 16 tablespoons
1 pound        = 16 ounces

Liquid Volume Equivalents
8 ounces       = 1 cup
1 pint           = 2 cups or 16 ounces
1 quart         = 2 pints or 4 cups or 32 ounces
1 gallon        = 4 quarts or 16 cups

Useful Information
A 5 pound bag of granulated sugar contains about 10 cups
A 5 pound bag of flour contains about 18 cups
A 2 pound bag of confectioners' sugar contains about 7 1/2 cups
A 2 pound bag of brown sugar contains about 5 1/2 cups
A 12 ounce package of chocolate chips contains about 1 1/2 cups
A 1 ounce bottle of extract contains 6 teaspoons (2 Tablespoons)

I typically don't weigh my ingredients, but after weighing flour for a recipe and realizing not weighing made a huge difference, I have begun to weigh my ingredients when I aim for accuracy

White flour:  1 cup = 4.409 ounces

Marry Me Chicken

 This is not my recipe but from Little Sunny Kitchen  I make it quite often and decided to put it here where I  an easily find it  

Ingredients 

• 3 large chicken breasts boneless and skinless, sliced lengthwise into thin cutlets
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon ground black pepper
• ▢ 6 tablespoons (50 g) all-purpose flour
• ▢ 2 tablespoons (30 ml) olive oil
• ▢ 2 tablespoons (28 g) unsalted butter
• ▢ 3 cloves garlic minced
• ▢ 1 cup (240 ml) chicken stock
• ▢ 1 cup (240 ml) heavy cream 
• ▢ ½ cup (43 g) grated parmesan cheese
• ▢ 1 teaspoon chili flakes
• ▢ ¼ teaspoon oregano
• ▢ ¼ teaspoon thyme
• ▢ ⅓ cup (50 g) sundried tomatoes chopped
• ▢ 1 tablespoon fresh basil leaves

Instructions 

• Season chicken with salt and pepper, then dredge in flour and shake off any excess.
• In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.
• Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.
• Saute the garlic for a minute or until it's fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
• Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano.
• Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.
• Garnish with chopped fresh basil leaves and serve warm over pasta or rice.