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Recipes Barbeque Specials

1:	Beef Brisket in Beer
2:	Creamy Chicken Noodle Casserole - Slow Cooker
3:	Broad Bean And Bacon Soup
4:	Orgasm
5:	TUNA MACARONI CASSEROLE
6:	Crispy cheesey Chicken Pasta
7:	Turkey chimmichanga
8:	Lardy Cake
9:	Peach Cobbler
10:	Shrimp Creole

Category: Main › Barbeque Specials

Sub-Categories

Beef (2)	Chicken and Poultry (6)	Fish and Seafood (4)
Lamb (1)	Pork (1)

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Conversion Tables

Conversion Tables

Temperatures

Celcius/Centigrade ºC	Fahrenheit ºF	Approximates
100	212	very low heat
110	225
120	250
140	275	low heat,
150	300	slow oven
175	350	medium heat, moderate oven
180	356
190	375
200	400
220	425	high heat
230	450	hot oven
240	475	very high heat
C to F	C = 5/9 x (F - 32)
F to C	F = (9/5 x C) + 32

Liquid Measures

Milliliters, Mills, (ml)	Fluid Ounces, FLoz	Pints	Milliliters, Mills, (ml)	Fluid Ounces, FLoz	Pints
25	0.85		400	13.6	0.85
50	1.7		500	17	1
75	2.5		600	20.4	1.3
100	3.4		700	23.8	1.5
125	4.25	~1/4	800	27.2	1.7
150	5.1		900	30.6	1.9
175	6	~1/3	1000	34	2.1
200	6.8		1500	51	3.2
250	8.5	~1/2	2000	68	4.25
300	10.2
ml to fl.oz.	ml / 29.573		fl.oz. to ml	fl.oz. X 29.573

Dry Measures

Grams (g)	Ounces (oz)	Pounds (lb)	Grams (g)	Ounces (oz)	Pounds (lb)
25	0.9		400	14	0.9
50	1.75		500	17.5	1.1 ~(1)
75	2.6		600	21	1.3
100	3.5		700	24.5	1.5
150	5.25		800	28	1.75
175	6.2	0.38 ~(1/4)	900	31.5	2.0
200	7		1000	35	2.1
250	8.75	0.55 ~(1/2)	1500	52.5	3.3
300	10.5
g to oz	g / 28.35		oz to g	oz X 28.35

Equivalents

1 cup = 16 tblsp	1 tblsp = 3 tsp	1 pinch = 1/8 tsp or less
Measure	U.S.	Imperial
1 cup	237 ml	284 ml
1 tblsp	15 ml	18 ml
1 tsp	5 ml	6 ml

Top10 recipe

1:	Beef Brisket in Beer
2:	Creamy Chicken Noodle Casserole - Slow Cooker
3:	Broad Bean And Bacon Soup
4:	Orgasm
5:	TUNA MACARONI CASSEROLE
6:	Crispy cheesey Chicken Pasta
7:	Turkey chimmichanga
8:	Lardy Cake
9:	Peach Cobbler
10:	Shrimp Creole

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irish coffee
Added on: 04-Feb-2007 Hits: 218
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Recipe Text:

prep time 19 mins
cals 240 andd 20 cals per tsp sugar

ingedients

150ml (1/4 pint whipping cream)
4 tbs icing sugar
1/2 tsp vannila essence
600 ml ( 1 pint fresh coffee)
125ml (4fl oz whisky)
granulated sugar

prperation

whip the cream, icing sugar and vanilla essence until stiff then keep cool

warm the glases or mugs with hot water before adding 3 tsp of whisky to each plus granulated sugar to taste (add 1/2 tsp for those whp drink ordinay coffe without sugar it counter acts thewhisky and without the cream wont float) pour hot coffee into the glasses and stir well.

top with whipped cream and serve immediately

variations

calypso coffee subsitute rum for whisky.

french coffee subsitue brandy for whisky

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