When determining how much food to buy at the supermarket, use the table below to convert recipe amounts to supermarket amounts.

Ingredient Quantity Yeild
Almonds 1 lb w/shell 1 c shelled
Apple 1 med 1 c sliced
Apple 1 lb 3 medium
Apricot 1 lb 4 c sliced
Banana 1 med 1 c sliced
Beans 1 c dry 2 ½ – 3 c cooked
Bell pepper 1 large 1 c diced
Butter 2 tbsp 1 oz
Bread 2 slices 1 c soft crumbs
Bread 3 slices 1 c dry crumbs
Cabbage 1 lb 4+ c shredded
Carrots 1 lb fresh 3 c diced
Celery 1 lb fresh 4 c diced
Cheese (blocks) ¼ lb 1 c shredded
Chocolate 4 oz baking 1 c grated
Chocolate 6 oz chips 1 c
Cocoa ¼ lb 1 c
Corn 3 ears 1 c kernels
Crackers (salted, squares) 18 1 c coarse crumbs
Cream, heavy 1 c (1/2 pt) 2 c whipped
Egg whites 8 – 10 1 c
Egg Yolks 12 – 13 1 c
Flour 1 lb 4 c
Garlic 1 clove ½ tsp minced
Lemon 1 med 3 – 4 tbsp juice
Lemon 1 med 1 tsp zest
Noodles ¼ lb (2 cups) 2 /12 c cooked
Onion 1 med ½ c diced
Orange 1 med 1/3 c juice
Orange 1 med 2 tsp zest
Pasta (macaroni, penne, shells, ziti) 1 c dry 2 + c cooked
Pasta (Spaghetti, linguini, fettuccini) 1” dia bunch 4 c cooked
Peas (in pod) 1 lb 1 c cooked
Potatoes 1 lb (3 med) 2 ½ c diced
Raisins 1 lb 3 c
Rice 1 c dry 4 c cooked
Strawberries 1 qt 4 c sliced
Strawberries 1 pt 2 c sliced
Sugar, Brown 1 lb 2 ¼ c
Sugar, granulated 1 lb 2 c
Sugar, powdered 1 lb 4 c
Tomato 1 med 1 c chopped
Walnuts 1 lb w/shells 2 c shelled
Zucchini 1 med 2 c sliced

About culinaryease

I am a single mother who loves cooking and providing tips, techniques, to get everyone out of the takeout lane and into the kitchen.

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