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MY FAVORITE COOKBOOK

 

 

 

MY FAVORITE RECIPES

By Mario Mazzo

Copyright © 2016

Mario Mazzo / Mario Mazzo Recipes

 

 

Copyright

 

All rights reserved © Mario Mazzo and Mario Mazzo Recipes. No part of this publication or information in it may be quoted from or reproduced in any form by means such as printing, scanning, photocopying, or otherwise without prior written permission from the copyright holder.

 

Disclaimer and Terms of Use

 

This book is provided “as is” All efforts have been made to ensure that the information in this book is accurate and complete. However the author and publisher do not warrant the accuracy of the information, text, and graphics contained within this book due to the rapidly changing nature of science, research, known and unknown facts, and internet. The author and publisher are not held responsible for any errors, omissions, or contrary interpretation of the subject matter herein. This book is presented solely for motivational and informational purposes only.

 

The recipes provided in this book along with the notes and tips are for informational purposes only and are not intended to provide dietary advice. A medical practitioner should be consulted before making any changes in diet. Additionally, recipe cooking times may require adjustment depending on the age and quality of appliances. Readers are strongly urged to take all precautions to ensure ingredients are fully cooked in order to avoid the dangers of food borne illnesses. The recipes and suggestions provided in this book are solely the opinion of the author. The author and publisher do not take any responsibility for any consequences that may result due to eating any of the food described in this book along with any of their ingredients, or following the instructions or directions provided in this book. You are at your own risk.

 

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[] TABLE OF CONTENTS

Copyright

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TABLE OF CONTENTS

NEW YORK CALZONE

MARIO’S SUPER SICILIAN PIZZA PIE

MAZZO’S MARVELOUS MEATLOAF

MAZZO’S AWARD WINNING CHILI

GRANDMA’S CORNBREAD

MARIO’S BEST BUTTERMILK BISCUITS

HEALTHY ITALIAN SPLIT PEA SOUP

SEXY CINNAMON ROLLS

CHOCOLATE CHIP COOKIES

PERFECT PANCAKES

ORANGE LIME FROZEN MARGARITA

Recipe Abbreviations

Recipe Equivalents

Cooking Conversions US – Metric

Thank You!

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NEW YORK CALZONE

 

Makes 2 medium or 4 small Calzones

 

Ingredients

 

*
p<>{color:#000;}. 4 + 1/4 cups bread flour

*
p<>{color:#000;}. 1 +1/4 tsp active dry yeast (fast rising preferred)

*
p<>{color:#000;}. 1/3 cup (approx) lukewarm water to touch

*
p<>{color:#000;}. 1 cup cold water

*
p<>{color:#000;}. 1/8 tsp salt

*
p<>{color:#000;}. 18 to 20 oz mozzarella cheese sliced or shredded (a high quality brand preferred)

*
p<>{color:#000;}. 1/4 tsp sugar

 

Directions

 

#
p<>{color:#000;}. Add the yeast and sugar to a mixing bowl containing 1/3 cup lukewarm water.

#
p<>{color:#000;}. Mix with you finger or fork for 20 seconds. The water should be just a little warmer than your body temp.

#
p<>{color:#000;}. Now let that sit for 10 minutes to proof. You will see it get either: creamy, cloudy or a little foamy. If it gets foamy that’s even better but any are usually fine.

#
p<>{color:#000;}. Add the 1 cup of cold water to the water that has the yeast and give it a stir.

#
p<>{color:#000;}. It’s time to add the flour. Stir it in gradually, using only 1 cup at a time until it’s all added. You can use a large wooden spoon for the first minute then switch to using your hands.

#
p<>{color:#000;}. When the dough becomes firm, move it from the bowl to either a floured surface or into stand mixer bowl which must have a dough hook attachment.

#
p<>{color:#000;}. Sprinkle the salt evenly across the dough.

#
p<>{color:#000;}. Knead the dough until smooth, usually about 13-15 minutes by hand, or 10 minutes if using the machine set to low. The stand mixer or bread machine is preferred. When it climbs up the hook it’s done.

#
p<>{color:#000;}. Divide into 2 or 4 equal portions, enough to make either 2 larger or 4 medium calzones. Then roll portions into separate balls.

#
p<>{color:#000;}. Lightly coat the dough balls by rubbing a little bit of olive oil on them with your hands.

#
p<>{color:#000;}. Place the balls in separate bowls or containers covered with plastic wrap or a lid at room temperature, in a non-drafty part of the house or kitchen for about 90 minutes.

#
p<>{color:#000;}. When the balls double in size they’re ready.

#
p<>{color:#000;}. You can even refrigerate the dough it in a sealed container for either 1 or 2 days before you’d like to make the calzone. Just remember to make sure each container is much larger for the dough to rise.

#
p<>{color:#000;}. Before you create your calzone, make sure the dough is at room temperature and out of the refrigerator for at least 45 minutes to an hour.

#
p<>{color:#000;}. You can pre-heat the oven to 525 degrees F to make sure the oven is very hot before baking.

#
p<>{color:#000;}. Remove the dough from the container and press it down a little to make it flat. This gives it a chance to rest. Wait for at least 15 minutes letting it sit there.

#
p<>{color:#000;}. When using pizza stone on make sure you heat it up in the oven at the same time you Pre-heat your oven or it won’t turn out good. But, if using a baking tray you DON’T heat the tray up.

#
p<>{color:#000;}. Use only one ball for each calzone you want to make. Keep them separated from each other when baking.

#
p<>{color:#000;}. Use a hard (lightly floured) surface to place the dough on.

#
p<>{color:#000;}. Shape the dough by pressing it down with your palms stretching it out a bit.

#
p<>{color:#000;}. Divide both cheeses into portions for the same number of calzones you’ll be making.

#
p<>{color:#000;}. When shaping the dough it’s similar to the shape of a pizza. You will make a regular circle shape as you would for a pizza.

#
p<>{color:#000;}. Next, put mozzarella cheese on one side only. Do NOT put the cheese too close to the sides.

#
p<>{color:#000;}. Then put a couple Tablespoons of the Ricotta cheese on top of the mozzarella cheese.

#
p<>{color:#000;}. You now sprinkle a couple of pinches of Parmesan cheese on to of the Ricotta cheese, along with a pinch of salt if you like salt. The parmesan cheese may be salty enough for you though.

#
p<>{color:#000;}. You are now going to fold the other half of the dough over the top to make a half circle. Do this in one fast motion using two hands.

#
p<>{color:#000;}. Press the dough with your fingers to seal the edges where it met the other side so none of the cheese can leak out.

#
p<>{color:#000;}. With a sharp knife make 2 or 3 small slits on top center to the dough to let steam escape while baking.

#
p<>{color:#000;}. You will assemble this right inside the baking tray if using one and this is the easiest way to bake a calzone because it’s heavy and difficult to transport. I suggest doing it this way unless you’re experienced.

#
p<>{color:#000;}. If using a pizza stone you will need a well floured peel to slide the calzone into the oven with. This is tricky because the calzone will be heavy as I mentioned and you don’t want it sticking or dropping.

#
p<>{color:#000;}. Bake for about 15-25 minutes depending on your individual oven and varying temperature.

#
p<>{color:#000;}. You will see the dough get dry on top and the sides getting darker which is a pretty good indicator that the calzone is ready. Check the bottom with a spatula.

#
p<>{color:#000;}. Remove and let cool for 3 minutes before serving.

#
p<>{color:#000;}. Serve with your favorite sauce for dipping and enjoy.

 

Notes

 

*
p<>{color:#000;}. When baking the calzone, make sure you check it after 10 or 12 minutes to see how it’s baking. Look for a light golden color or you can test with a knife to see when it’s cooked on top. Sometimes it doesn’t always change a darker color when it’s finished baking so you need to test to see if the dough is cooked enough. You don’t want to burn the bottom so check that more than the top. If you leave it in too long the bottom can burn even though the top doesn’t look cooked enough. That is why it’s important to test the top with a sharp knife.

 

*
p<>{color:#000;}. When allowing the dough to rise, make sure that it’s in a container that is about twice the size to give it plenty of rising room.

*
p<>{color:#000;}. If you want to refrigerate the dough overnight that’s fine. Just remember to remove it at least 45 minutes before using it so it’s at room temp before baking.

 

MARIO’S SUPER SICILIAN PIZZA PIE

 

Makes one Large Pie (12 large slices)

 

Things Needed

 

*
p<>{color:#000;}. A baker’s half sheet aluminum pan (approximately 18×13×1). The pan doesn’t need to be the exact size but try to get it as close as possible or the dough may be too thick and soggy when baked.

*
p<>{color:#000;}. You can also use a round pan if you prefer. But I’m guessing that the size should probably be about 15 or 16 inches from side to side. Measure it. If it’s too small like a 12 inch pan you will probably have to divide the dough into two and make two pizzas.

*
p<>{color:#000;}. Another good option would be to use a cast iron large pan Check the dimensions as mentioned above.

*
p<>{color:#000;}. A good metal spatula so you can lift those thick slices of pie out of the pan when ready to eat.

 

Important Notes

 

*
p<>{color:#000;}. I make this Sicilian Pizza Pie every month at least and, it’s probably the easiest pizza to make because it does NOT require stretching the dough so thin and risk it breaking and having to patch any holes. The only thing that takes some time is waiting for the dough to rise and double in size before assembling the pizza. The rising of the dough only takes about 75 minutes though. Besides the rising of the dough everything else is quick and easy. By the way, you’ll have to let the dough rise twice, the first time for about 75 minutes, then again for and additional 15 after pressing it down into the oiled baking pan. Then wait about 15 more minutes for the dough to rise and puff up again a little

 

*
p<>{color:#000;}. This pie will be baked the first time with only the dough and some sauce for about 15 minutes, then cooled for 20 minutes, and then baked again with more sauce and cheese for another 15 minutes at least.

*
p<>{color:#000;}. The total time it’s in the oven is only about 30-40 minutes depending on your specific oven and its temperature.

 

*
p<>{color:#000;}. When baking this pizza with a special topping “do not put too much on top” This can ruin the pizza. For example: you can sprinkle 2 or 3 handfuls of fresh mushrooms and another 3 handfuls of your favorite meat but don’t go crazy putting like 15 handfuls of things on there because it will affect the baking time and may not come out so great. If putting pepperoni on top make sure it’s thinly sliced and that there is a decent amount of space in between each piece of meat so everything can cook properly. The good news is that this Sicilian Pizza is more forgiving than a thin crust pie usually when adding topping.

 

*
p<>{color:#000;}. Don’t use canned veggies or meats. They’re too wet. If you must use something like canned pineapple make sure the water is drained, and try to dry each piece of pineapple with a paper towel before placing it on top. Don’t use too much. Remember the thinner the items are sliced the better.

*
p<>{color:#000;}. Basically try to never use something like canned mushrooms for example, they have way too much water and won’t cook like the fresh ones will. They can greatly affect the taste and cooking time.

 

*
p<>{color:#000;}. When using any fresh veggie with high water such as onion or bell pepper, make sure it’s cut into small pieces or thinly sliced and you keep some room between the slices.

*
p<>{color:#000;}. The best Sicilian is traditionally served plain without toppings. Sometimes they are even made without cheese and only tomato sauce. Many people like to put pepperoni on this pie which is fine, just make sure the slices are very thin.

 

*
p<>{color:#000;}. One last tip: when making any type of pizza the dough shouldn’t be too sticky, making it difficult to knead. You can always this problem by adding more little flour. So keep a filled cup by your side at all times with some extra and some water in case you need some. If the dough is sticking to anything like the bowl or you hands, just use some flour which will soak up some of that moisture. Plus you clean your hands with the extra flour when you are finishing.

 

*
p<>{color:#000;}. IMPORTANT: If making two small pies remember to divide the sauce in half. Then you will use each half twice. It will need to be used four times instead of two.

 

Other Ways to Make This Pie

 

Since this pie can be made three different ways I will quickly tell you here the other two ways.

*
p<>{color:#000;}. One way would be to place the slices of cheese first right onto the dough then put the sauce on top of the cheese. This way the cheese bakes into the dough.

*
p<>{color:#000;}. The other way would be to bake the dough without anything first for about 13 minutes or so until it cooks lightly, then remove it from the oven, let it cool a bit. Then place the sauce and cheese on top.

So play around with the various ways to make this pie and have fun with it. I do. Just remember that this is a thick pizza and the dough should be cooked well in the center without burning the bottom or sides. Accomplish this and you’ll most likely have made a super delicious pie!

 

Ingredients for Making the Dough

 

*
p<>{color:#000;}. 4 + 1/2 cups flour (pizza dough flour preferred)

*
p<>{color:#000;}. 1/4 cup extra flour (later if needed if the dough is too moist)

*
p<>{color:#000;}. 3 or 4 TBSP of olive oil

*
p<>{color:#000;}. 1 package of quick rising yeast

*
p<>{color:#000;}. 1 TBSP sugar

*
p<>{color:#000;}. 1 TBSP salt

*
p<>{color:#000;}. 1+1/2 cups of water in a small bowl (lukewarm but not hot)

 

Ingredients for Making the Sauce (do not cook this separately)

 

*
p<>{color:#000;}. (1) 28 oz can of Italian Crushed tomatoes from Italy (if you can’t find Imported Italian Tomatoes then as a last resort you can use Hunts brand or anything that tastes good)

*
p<>{color:#000;}. 5 oz water

*
p<>{color:#000;}. 1 tsp black pepper

*
p<>{color:#000;}. 1 tsp sugar

*
p<>{color:#000;}. 1 tsp of salt (a little less than that maybe about 80% of a teaspoon)

*
p<>{color:#000;}. 1 tsp dried basil

*
p<>{color:#000;}. Option: You can also use a thick puree sauce instead of crushed tomatoes. Just make sure it’s a good quality one, preferably “imported” from Italy.

 

Ingredients for Assembling the Pizza

 

*
p<>{color:#000;}. 14 or 16 oz Mozzarella Cheese (use a good quality cheese) see my other cookbook “The Italian Cookbook” for choosing a good cheese

*
p<>{color:#000;}. 2 TBSP Parmesan or Romano cheese (use a good quality cheese) see my cookbook to learn about the best cheese to use

*
p<>{color:#000;}. 1 TBSP dried oregano

 

Directions for Making the Sauce

 

#
p<>{color:#000;}. You will NOT cook this tomato sauce. The sauce will cook on top of the pizza while baking in the oven.

#
p<>{color:#000;}. Make sure the crushed tomatoes you are using are crushed well and not a cheap brand or the type with whole tomatoes with a very thin watery liquid.

#
p<>{color:#000;}. Go the extra step by looking for the hard green pieces where the stem used to attach to the tomato, and also for any small pieces of skin to remove them with a knife.

#
p<>{color:#000;}. After removing hard pieces you can squeeze by hand the tomatoes if the pieces are large enough to fit in your hand and squeeze them over a bowl.

#
p<>{color:#000;}. If the canned tomatoes are diced and don’t looked like the crushed variety then you will probably need to blend them for at least 2 or 3 “seconds” so they’ll turn into more of a puree with either small pieces or no pieces of tomato remaining.

#
p<>{color:#000;}. Next add the tomatoes and all of the ingredients for the sauce (shown above) together in a large bowl and mix well with a spoon.

#
p<>{color:#000;}. Then add about 4 to 5 ounces of very clean purified or distilled water into the sauce and mix well with a spoon. You can be the judge of how much water to add. It shouldn’t be too thin or too thick. You don’t want it so thin that it will run down the sides of the pizza.

#
p<>{color:#000;}. Put this sauce into the refrigerator for a while until it’s needed to assemble the pizza. This will help blend the ingredients together since you are not going to be cooking this sauce. Just take it out of the fridge for about 15 minutes before assembling the pizza so it’s not too cold.

 

Directions for Making the Dough

 

#
p<>{color:#000;}. Add yeast to the small bowl of the lukewarm water mix it well for a few seconds with a fork, and then let it sit on the counter a few minutes.

#
p<>{color:#000;}. While the yeast is activating (for about 10 minutes) you can start the next step.

#
p<>{color:#000;}. Add 4 +1/2 cups flour to a large mixing bowl (or if you have a stand mixer machine and a bread hook then use the bowl from the machine).

#
p<>{color:#000;}. Next pour the oil into the flour along with the salt and sugar.

#
p<>{color:#000;}. Blend those ingredients together for a minute or so just enough to get them a little blended (without adding the yeast and water mixture yet).

#
p<>{color:#000;}. After they are blended it’s “now” time to add the water mixture containing the yeast to the flour mixture.

#
p<>{color:#000;}. Mix everything + knead either by hand or with an electric stand mixing machine that includes a dough hook.

#
p<>{color:#000;}. If kneading by hand mix up everything with a large spoon for a minute then knead for approximately 12 minutes or until real smooth.

#
p<>{color:#000;}. If using an electric stand mixer set it to medium high speed for 2 minutes and then turn it down to low for another 10 minutes.

#
p<>{color:#000;}. Then grease the baking pan with either: oil, butter or non-stick spray.

#
p<>{color:#000;}. Remove the dough from the bowl.

#
p<>{color:#000;}. Place dough on the baking pan in the center of the pan.

#
p<>{color:#000;}. Press down 2 or 3 times to flatten it just a little.

#
p<>{color:#000;}. Then cover the pan with plastic wrap or aluminum foil about an hour to let the dough rise at room temperature (when it’s doubled in size it is finished rising).

 

Directions for Assembling the Pizza

 

#
p<>{color:#000;}. Preheat the oven to 500 degrees.

#
p<>{color:#000;}. Then take off the cover of the dough to see if it’s doubled in size yet. If not wait longer. If it has then take the dough and place it into the oiled pan that it will bake in. Make sure the sides are oiled also.

#
p<>{color:#000;}. Punch the air out of the ball till the gas escapes. Then press it down a little to make it more flat. Wait about 5 minutes before shaping the dough.

#
p<>{color:#000;}. Press down evenly with your palms, forming the dough to the shape of the pan and until it fills the whole pan. Make sure it’s even.

#
p<>{color:#000;}. Now use your fingers to gently lift the 4 corners about 2 inches into the air to make points so it will form corners.

#
p<>{color:#000;}. Continue to lift and pull the sides so that they climb up the pan about 1 inch. This process could take about 5 minutes because the dough will usually shrink back, but will eventually give in to you.

#
p<>{color:#000;}. Working patiently with the dough until it stops shrinking back, making sure you don’t stretch it too thin, line the complete bottom evenly and extra all around the sides and corners until it climbs up about 1 inch high around the sides and corners. You can use your fingers to press it into the corners but don’t break the dough. This is a thick pie and it should not be paper thin before baking.

#
p<>{color:#000;}. You will now use your fingers, gently pressing the dough all the way around the sides of the pan to make a small valley which is a little lower than the rest of the center of the dough. You should have a consistent shape all around the pan to hold the sauce and cheese.

#
p<>{color:#000;}. Now take just a couple tablespoons of olive oil poured into your hands and massage the dough with it coating it evenly everywhere to keep it moist.

#
p<>{color:#000;}. Place the pan aside on the counter or table for about 10 minutes.

#
p<>{color:#000;}. After about 10 minutes see if the dough became a little more puffy, and start to perfect the edges of the dough pressing it very gently against the sides to form a nice border that fills the sides of the pan about 1 inch. Do not go all the way to the top of the pan. Leave room for the dough to rise while it bakes.

#
p<>{color:#000;}. You can now start to put some tomato sauce on top but use only about 40% of the amount you made. Just under half should be about1.5 or 2 ladles of sauce (about 25 tablespoons). You will be using the rest of the sauce later after the pizza is half baked. A few white spots are fine. You do NOT want so much sauce that the dough does not cook and becomes soggy.

#
p<>{color:#000;}. Now bake the pizza in the pan in your pre-heated oven that has reached 500 degrees F, for about 10 to 15 minutes in the center rack or you can even place the pan on top of a pre-heated pizza stone.

#
p<>{color:#000;}. When using a pizza stone underneath the tray as a platform, if it was not properly pre-heated the whole time the oven was pre-heating then DON’T use it! The reason is that it will block the heat from the bottom of the pizza instead of transferring the heat as it was intended to do.

#
p<>{color:#000;}. After about 12-15 minutes you can now check the bottom of the pie using a spatula lifting up a corner to see if the pie is getting a little golden yet. If not then leave it in for a few more minutes until there are pieces of golden spots on the bottom. It’s easier to do this when the pan is out of the oven so you don’t burn yourself. When you see an “uneven” golden color, it’s okay to remove the pan from the oven to let the half baked pizza cool. Do not remove the pizza from the pan.

#
p<>{color:#000;}. DO NOT TURN OFF THE OVEN

#
p<>{color:#000;}. Let it the pizza cool for about 20 minutes on the counter while in the pan for about 20 minutes. It’s not finished baking yet and hasn’t been assembled.

#
p<>{color:#000;}. After cooling the pizza it’s a good idea to loosen the crust from edges and corners of the pan, using a thin spatula. Then you can try to slide the spatula under the pizza a little too and loosen it from bottom if you want. This will help the bottom not to stick later. You don’t have to do this, that’s what the olive oil coating the pan is for, but I like doing this and it only takes 30 seconds.

#
p<>{color:#000;}. Now it’s time to add more sauce from the remaining you mixed. You don’t have to add the whole amount, but try to at least cover and spread it evenly over the pie. I like using the whole amount.

#
p<>{color:#000;}. Sprinkle 2 Tablespoons of the Parmesan or Romano cheese on top of the sauce or combo of both.

#
p<>{color:#000;}. Next sprinkle the shredded mozzarella cheese or place its slices evenly across the top. It may be best to start around the sides first and work your way into the center.

#
p<>{color:#000;}. Sprinkle a teaspoon or tablespoon of dried oregano evenly over the cheese.

#
p<>{color:#000;}. Drizzle about 2 tablespoons of olive oil on top of the pizza evenly.

#
p<>{color:#000;}. OPTION: you can sprinkle your favorite topping or “cooked” meat on top before baking the second time as a final topping.

#
p<>{color:#000;}. Place the pizza back into the “hot” oven and bake for about another 15 or 20 minutes or until you see the edges turn a deeper color and the cheese is fully melted and bubbling.

#
p<>{color:#000;}. Do not burn the cheese and do not burn the bottom of the pie. Check it after 12 minutes, by lifting the corner with a spatula to see how much more it needs.

#
p<>{color:#000;}. Remove the pan from oven and let the pan cool for about 5 minutes before cutting slices.

#
p<>{color:#000;}. You can always stick a spatula under the bottom corner to look under and see if the bottom is cooked well.

#
p<>{color:#000;}. Cut into either 12 or 16 slices whatever you prefer.

#
p<>{color:#000;}. Serve and enjoy.

 

Tip: If there’s any tomato sauce left over you can use it for making Pizza Bagels or English muffin bagels.

 

However you make this delicious treat be sure to eat it while it’s on the hot side. Try not to burn your mouth.

 

[] MAZZO’S MARVELOUS MEATLOAF

 

Prep time: 15 mins

Cook time: 1 hour

Total time: 1 hour 15 mins

 

Making meatloaf is easy. Just follow the directions and before you know it you can sit down to eat.

 

Ingredients

 

*
p<>{color:#000;}. 1 1/2 pounds extra lean ground beef (organic grass fed preferred)

*
p<>{color:#000;}. 1 extra large or jumbo egg (or) 2 medium eggs (beaten)

*
p<>{color:#000;}. 1 onion (chopped)

*
p<>{color:#000;}. 1/8 cup green bell pepper (minced)

*
p<>{color:#000;}. 1/4 cup red bell pepper (finely chopped)

*
p<>{color:#000;}. 1 cup bread crumbs (buy a good quality)

*
p<>{color:#000;}. 1/2 cup milk

*
p<>{color:#000;}. 4 TBSP steak sauce (your favorite type or Heinz 57)

*
p<>{color:#000;}. 4 TBSP ketchup (organic preferred)

*
p<>{color:#000;}. 1 1/4 tsp sea salt

*
p<>{color:#000;}. 1/4 tsp Italian seasoning mix

*
p<>{color:#000;}. 1 dash ground black pepper

*
p<>{color:#000;}. 1 dash of onion powder

*
p<>{color:#000;}. 1/4 tsp of sugar (organic preferred)

 

Directions

 

#
p<>{color:#000;}. Preheat oven to 350 degrees F (or) 175 degrees C for 15 minutes.

#
p<>{color:#000;}. Lightly grease an 8 1/2 × 4 1/2 inch loaf pan, or you can use any baking pan

#
p<>{color:#000;}. In a mixing bowl combine the: ground beef, salt, egg, black pepper, Italian seasoning, onion powder and bread crumbs. Mix well with your hands.

#
p<>{color:#000;}. Next, pour in the milk, along with 2 Tablespoons of the steak sauce, 2 Tablespoons ketchup.

#
p<>{color:#000;}. Add the onion, red bell pepper and green bell pepper. Mix well with your hands.

#
p<>{color:#000;}. Form the mixture into a loaf and place into the loaf pan or baking dish. Brush the top with the remaining 2 TBSP or each the ketchup and the steak sauce. (If using a baking pan brush the sides also).

#
p<>{color:#000;}. Bake for 1 hour or until done.

#
p<>{color:#000;}. Remove from oven and let it stand in the pan at least 5 minutes before slicing.

 

[] MAZZO’S AWARD WINNING CHILI

 

FEEDS MANY

 

Prep time 35 mins

Cook time 2 hours

Total time 2 h 35 m

 

Notes

Use fresh dried powders in the ingredients below.

For example do not use 3 year old chili cumin powder. Make certain that the dried herbs or powders you purchased were during the past 12 months, or the flavor will not be the same.

This goes for all ingredients always when you cook. I can’t tell you how many refrigerators and cabinets I’ve seen in the past that had ingredients like hot sauce, mustard, and dried herbs that were 4 to 7 years old. They were even 2 or 3 years past the expiration date. Throw those things out and shop for new replacements.

Tip: organic dried herbs and powders usually taste better than the cheaper mass produced herbs and for a recipe like this you want as many quality ingredients as possible.

Storing your dried herbs in glass containers usually helps them last much longer and taste much fresher.

 

Ingredients

 

*
p<>{color:#000;}. 3 pounds ground beef chuck

*
p<>{color:#000;}. 3 (15 ounce) cans chili beans, drained

*
p<>{color:#000;}. 1 (15 ounce) can chili beans in spicy sauce

*
p<>{color:#000;}. 2 (28 ounce) cans diced tomatoes with juice

*
p<>{color:#000;}. 1 (6 ounce) can tomato paste

*
p<>{color:#000;}. 1 large yellow onion, chopped

*
p<>{color:#000;}. 2 stalks celery, chopped

*
p<>{color:#000;}. 1 green Bell pepper, seeded and chopped

*
p<>{color:#000;}. 1 red Bell pepper, seeded and chopped

*
p<>{color:#000;}. 2 green Chili peppers, seeded and chopped

*
p<>{color:#000;}. 3 cubes beef bouillon

*
p<>{color:#000;}. 6 oz beer (your favorite type)

*
p<>{color:#000;}. 1/4 cup chili powder

*
p<>{color:#000;}. 1 TBSP Worcestershire sauce

*
p<>{color:#000;}. 1 TBSP minced garlic

*
p<>{color:#000;}. 1 tsp Soy Sauce or Tamari (organic)

*
p<>{color:#000;}. 1 TBSP mustard (your favorite type)

*
p<>{color:#000;}. 1 TBSP dried oregano

*
p<>{color:#000;}. 2 tsp ground cumin

*
p<>{color:#000;}. 1 tsp hot pepper sauce

*
p<>{color:#000;}. 1 tsp dried basil

*
p<>{color:#000;}. 1 tsp sea salt

*
p<>{color:#000;}. 1 tsp ground black pepper

*
p<>{color:#000;}. 1 tsp cayenne pepper

*
p<>{color:#000;}. 1 tsp paprika

*
p<>{color:#000;}. 1 tsp white sugar (organic preferred)

*
p<>{color:#000;}. 1 (9 ounce) bag of “Trader Joe’s Organic Corn Chip Dippers” These are definitely #1 in small dipping corn chips (but if you don’t live near Trader Joes get a good organic crispy corn chip)

*
p<>{color:#000;}. 12 ounces Cheddar cheese (shredded)

 

 

Directions

 

#
p<>{color:#000;}. Heat a large stainless steel stock pot over medium-high heat.

#
p<>{color:#000;}. Add the ground meat into the pan and cook until browned on both sides.

#
p<>{color:#000;}. Drain off all the excess grease with a large serving spoon.

#
p<>{color:#000;}. Add to the pot the onion and garlic and cook for about 3 minutes stirring frequently.

#
p<>{color:#000;}. Next add the oregano, cumin, basil, salt, pepper, cayenne, paprika, chili powder and sugar and give a quick stir for 10 seconds.

#
p<>{color:#000;}. Now add the celery, green bell peppers, red bell peppers, chili peppers and cook for about 3 more minutes before adding anything else.

#
p<>{color:#000;}. Next you can add the Worcestershire sauce, chili beans, spicy chili beans, diced tomatoes and tomato paste with the bouillon cubes, hot pepper sauce and beer. Stir for a minute to dissolve the cubes.

#
p<>{color:#000;}. Give everything one last good stir to blend, then you can cover and simmer over low heat for 2 hours. Make sure you give a couple nice strong stirs every 20 to 30 minutes and then replace the cover.

#
p<>{color:#000;}. After 2 hours do taste check for flavor. Use salt and pepper to taste. The longer the chili cooks, the better it will taste.

#
p<>{color:#000;}. Turn off the heat and leave the pot in the stove for a few minutes before serving.

#
p<>{color:#000;}. Use a ladle to into soup or chili bowls.

#
p<>{color:#000;}. Top with Cheddar cheese and corn chips if you like.

 

 

Notes

 

*
p<>{color:#000;}. The cheese and corn chips are two important ingredients to use as a topping to most people. However some people don’t like them, so only use them as a topping. Do not put the corn chips into the pot they will get soggy. And leave the cheese also only for a topping for each individual portion, it tastes best that way.

 

*
p<>{color:#000;}. When cooking any dish that contains liquid like a soup or stew, you can make it thicker by letting it cook for a few more minutes with the top of the pot off and some of the liquid will evaporate. Experienced chefs know this but someone reading this may not, but I always like to help new chefs with info like this.

 

*
p<>{color:#000;}. After tasting the chili when it’s almost done cooking, if you think it’s too spicy or not spicy enough that is easy to fix. If too spicy you can always add a tablespoon at a time of some sugar or pineapple juice to offset the heat, then mix well and taste again. If not spicy enough you can add a little more cayenne powder or a few drops of hot sauce, but only a little at a time. But with Chili it usually takes a day for it to sit in the frig so the flavors have a chance to come together, so keep that in mind also.

 

[] GRANDMA’S CORNBREAD

MAKES ONE LOAF

 

Prep time: 10 m

Cook time: 40 m

Total time: 50 m

 

Ingredients

 

*
p<>{color:#000;}. 2 eggs

*
p<>{color:#000;}. 1 cup cornmeal (organic)

*
p<>{color:#000;}. 1 cup all-purpose flour

*
p<>{color:#000;}. 1/2 cup butter

*
p<>{color:#000;}. 1 cup buttermilk

*
p<>{color:#000;}. 2/3 cup white sugar

*
p<>{color:#000;}. 1/2 teaspoon baking soda

*
p<>{color:#000;}. 1/2 teaspoon salt

 

Directions

 

#
p<>{color:#000;}. Preheat your oven to 375 degrees F (or) 175 degrees C.

#
p<>{color:#000;}. Grease an 8 inch square pan.

#
p<>{color:#000;}. In a large stainless steel pot, melt the butter then remove the pot from heat and stir in the sugar.

#
p<>{color:#000;}. Then quickly add the eggs and beat until well blended.

#
p<>{color:#000;}. You now add the buttermilk and baking soda and stir it into the pot.

#
p<>{color:#000;}. Next you will stir in the cornmeal, flour, and salt until they are well blended with only a few lumps remaining.

#
p<>{color:#000;}. Pour batter into the greased pan.

#
p<>{color:#000;}. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick or knife inserted in the center comes out clean.

#
p<>{color:#000;}. Let it sit for 5 minutes before slicing.

#
p<>{color:#000;}. Enjoy.

 

MARIO’S BEST BUTTERMILK BISCUITS

 

MAKES 10 HEAVENLY BISCUITS

 

Ingredients

 

*
p<>{color:#000;}. 2 cups all-purpose flour

*
p<>{color:#000;}. 1 Tablespoon sugar

*
p<>{color:#000;}. 1 1⁄2 teaspoons salt

*
p<>{color:#000;}. 1 1⁄2 teaspoons baking powder

*
p<>{color:#000;}. 1⁄2 teaspoon baking soda

*
p<>{color:#000;}. 1⁄2 cup unsalted butter, cold (1 stick)

*
p<>{color:#000;}. 1⁄2 cup buttermilk

*
p<>{color:#000;}. 1⁄4 cup milk

*
p<>{color:#000;}. Just a little melted butter, to brush on top (about 4 oz)

 

Directions

 

#
p<>{color:#000;}. Preheat oven to 400 degrees.

#
p<>{color:#000;}. In a large bowl, mix together the flour, sugar, salt, baking powder, and baking soda.

#
p<>{color:#000;}. Slice the cold butter into cubes and use a pastry knife or potato masher to cut butter into dry mixture until there are no large pieces of butter.

#
p<>{color:#000;}. Add the buttermilk and also the regular milk and stir with a large spoon until the dough forms.

#
p<>{color:#000;}. On a floured surface: roll out the dough to about a 1/2-inch thick flat sheet.

#
p<>{color:#000;}. Cut biscuits using a 3-inch round biscuit or cookie cutter.

#
p<>{color:#000;}. Place the dough circles on a lightly-greased baking sheet or baking sheet lined with parchment paper.

#
p<>{color:#000;}. Bake for approx 22 minutes or until the tops “begin” to turn light brown.

#
p<>{color:#000;}. Remove from the oven and cool for 2 minutes.

#
p<>{color:#000;}. Brush each biscuit top with melted butter, and wait another 2 minutes for the butter to soak in before serving.

#
p<>{color:#000;}. Enjoy, and try not to eat them all at one sitting!

 

[] HEALTHY ITALIAN SPLIT PEA SOUP

 

SERVES 4 -5

 

Prep time: about 15 mins

Cook time: 45 mins

Total time: 1 hour

Ingredients

 

*
p<>{color:#000;}. 1 lb Green Split Peas (dry) rinsed well and cleaned

*
p<>{color:#000;}. 1 Carrot (organic preferred) chopped into small pieces

*
p<>{color:#000;}. 1 Large Yellow Onion or 2 small onions (chopped)

*
p<>{color:#000;}. 2 tsp Sea Salt or Himalayan salt

*
p<>{color:#000;}. 1/2 tsp Italian Seasoning

*
p<>{color:#000;}. 1 TBSP Butter (organic preferred)

*
p<>{color:#000;}. 1 TBSP Extra Virgin Olive Oil (or any mild tasting olive oil for cooking)

*
p<>{color:#000;}. 1 tsp sugar (organic preferred)

*
p<>{color:#000;}. 2 quarts (or) 2 liters of Purified or Distilled water

 

Directions:

 

#
p<>{color:#000;}. Rinse the peas with clean water while looking for any small stones or peas that don’t look perfect like the rest.

#
p<>{color:#000;}. Over medium heat in a large stainless steel pot, place the butter and olive oil. Heat until the butter melts.

#
p<>{color:#000;}. Add onions to the pot and cook for a few minutes until translucent.

#
p<>{color:#000;}. Add the carrots along with the Italian seasoning. Heat the carrots for two minutes stirring frequently.

#
p<>{color:#000;}. Add the green peas and sugar, stirring for 30 seconds.

#
p<>{color:#000;}. Add the water then give a good stir and cover.

#
p<>{color:#000;}. When the water boils reduce the heat between low and medium and keep covered.

#
p<>{color:#000;}. Check and stir “every 15 minutes” to prevent sticking and to move the peas around so they will cook equally.

#
p<>{color:#000;}. Cook for approx 40-50 minutes until the peas are cooked. If needed, you can add 3 ounces of water at a time while cooking if the soup looks like it’s getting too thick.

#
p<>{color:#000;}. After the peas are cooked you can either serve the soup the way it is making it a hardy chunky soup, or turn into a puree. The puree is preferred.

#
p<>{color:#000;}. For puree use a hand blender directly inside the pot on low for approx one minute until creamy.

#
p<>{color:#000;}. Taste and add salt to taste

#
p<>{color:#000;}. Serve and top with your favorite Parmesan cheese as a nice tasty option.

 

Notes

 

Before using the hand blender, if you wish you can take out 1 or 2 cups of the soup and keep it for later if you want to add back some pieces of peas for some texture after blending.

Keep the hand blender totally submerged touching the bottom of the pot at all times when blending or you will make a mess.

If you do not have a hand blender you can use a food processor or a regular blender.

 

Tip

 

A fresh loaf of buttered bread is delicious with the soup for dunking

 

[] SEXY CINNAMON ROLLS

 

MAKES 12 LARGE CINNAMON ROLLS

 

Prep time: 3 hours

Cook time: 20 Minutes

Total time: 3 hours 20 minutes

 

Ingredients for the rolls

 

*
p<>{color:#000;}. 6-7 cups bread flour (preferred) or (you can use unbleached all-purpose flour)

*
p<>{color:#000;}. 4 large eggs

*
p<>{color:#000;}. 1 cup milk

*
p<>{color:#000;}. 2 teaspoons active dry yeast

*
p<>{color:#000;}. 1⁄2 cup water (lukewarm)

*
p<>{color:#000;}. 1 cup unsalted butter (2 sticks)

*
p<>{color:#000;}. 2⁄3 cup sugar (regular granulated)

*
p<>{color:#000;}. 1 1⁄2 teaspoons salt

*
p<>{color:#000;}. 1 1⁄2 teaspoons pure vanilla extract

 

Ingredients for the filling

 

*
p<>{color:#000;}. 1 cup sugar (regular granulated)

*
p<>{color:#000;}. 1⁄2 cup packed brown sugar (light or dark)

*
p<>{color:#000;}. 3 tablespoons ground cinnamon

*
p<>{color:#000;}. 3⁄4 cup unsalted butter, melted (part of it will be used to prepare pans)

 

Ingredients for the glaze

 

*
p<>{color:#000;}. 2 cups confectioners’ sugar

*
p<>{color:#000;}. 1 tablespoon unsalted butter (melted)

*
p<>{color:#000;}. 1 teaspoon pure vanilla extract

*
p<>{color:#000;}. 2 -3 tablespoons warm water

 

Directions for the Dough

 

#
p<>{color:#000;}. Sprinkle the yeast over the 1/2 cup of lukewarm water, stir well with a fork and let it sit for 10 minutes.

#
p<>{color:#000;}. In a heavy-duty stand mixer with dough hook, on medium speed, blend together, 1 cup butter and 2/3 cup sugar until the sugar is dissolved and the mixture is light and fluffy.

#
p<>{color:#000;}. Then add in the yeast mixture along with, the milk, salt, 1+1/2 teaspoons vanilla, eggs, and use only 5 cups of the flour. Mix for a couple minutes.

#
p<>{color:#000;}. Then add the additional flour, adding only about 1/2 cup or less at a time.

#
p<>{color:#000;}. When dough is thick enough to start pulling together in a ball, then reduce the speed to low or a kneading speed.

#
p<>{color:#000;}. DO NOT add any more flour than necessary so it will not get too sticky.

#
p<>{color:#000;}. Knead for approx 13 to 15 minutes (in order to make the dough light and soft).

#
p<>{color:#000;}. Transfer the dough to an oiled bowl at least two times the size of the ball and turn the ball so it gets coated with oil.

#
p<>{color:#000;}. Cover with plastic wrap or a towel and let it rise in a warm, draft-free spot in the house until the dough doubles in size. (Approx 60 to 90 minutes).

#
p<>{color:#000;}. While dough is rising,

#
p<>{color:#000;}. Prepare the filling:

 

Directions for the Filling

 

#
p<>{color:#000;}. In a small bowl: Stir together 1 cup granulated sugar, 1/2 cup brown sugar, and 3 tablespoons cinnamon.

#
p<>{color:#000;}. Take two 15 × 10 inch cookie sheets and line them with parchment paper, then brush with melted butter.

#
p<>{color:#000;}. Roll out the dough until on a hard surface until it’s approx a 12 × 18-inch rectangle.

#
p<>{color:#000;}. Brush most of it with the remaining butter but leave at least 1/2 inch at long side (which is the other side farthest away from you) with no butter so it will stick when rolled up.

#
p<>{color:#000;}. Sprinkle the dough with sugar/cinnamon filling mixture that you just made.

#
p<>{color:#000;}. Roll up the dough from longest side, which is close to you, firmly but not too tight.

#
p<>{color:#000;}. Cut the dough with a sharp knife in slices approximately 1 inch thick.

#
p<>{color:#000;}. Arrange the pieces in the baking pan leaving plenty of room in between each so the heat can circulate.

#
p<>{color:#000;}. Lightly brush the sides with butter to prevent them from sticking to each other.

#
p<>{color:#000;}. Cover loosely with foil that is coated with non-stick spray so it won’t stick to the tops.

#
p<>{color:#000;}. Next you will prepare the glaze.

 

Directions for the Glaze

 

#
p<>{color:#000;}. Mix all 4 glaze ingredients together with a spoon which are: the 2 cups confectioners' sugar, 1 tablespoon unsalted butter (melted), 1 teaspoon pure vanilla extract, and 2 -3 tablespoons warm water

#
p<>{color:#000;}. If the glaze seems too thick, add just a little more warm water until it is thin enough to fall off the spoon pretty easily.

 

Want to Eat Them in 60 to 90 MINUTES?

#
p<>{color:#000;}. Then just let the dough rise until doubled again, about 45 minutes to an hour.

#
p<>{color:#000;}. Preheat oven to 350°F.

#
p<>{color:#000;}. Bake rolls for 20 to 25 minutes, until puffy and golden brown.

#
p<>{color:#000;}. Let them cool about 5 minutes, then drizzle the glaze over warm rolls and serve.

 

Or Do You Want to Let the Dough Rise Overnight?

#
p<>{color:#000;}. Then after rolls are shaped and arranged on pan, cover and place in the refrigerator to rise overnight or for about 8 to 10 hours.

#
p<>{color:#000;}. Take them out to sit at room temperature for 40 minutes before baking.

#
p<>{color:#000;}. You do not have to use all of the cinnamon sugar and you can use as much or as little as you like according to your own sweet tooth.

 

CHOCOLATE CHIP COOKIES

 

MAKES BETWEEN 20-30 COOKIES

 

Prep time 15 mins

Cook time 10 mins per tray

Total time 30 mins

 

 

Ingredients

 

*
p<>{color:#000;}. 2 large eggs

*
p<>{color:#000;}. 1 cup butter (softened)

*
p<>{color:#000;}. 1 cup white sugar

*
p<>{color:#000;}. 1 cup brown sugar (packed)

*
p<>{color:#000;}. 2 tsp vanilla extract

*
p<>{color:#000;}. 3 cups all-purpose flour

*
p<>{color:#000;}. 1 tsp baking soda

*
p<>{color:#000;}. 2 tsp warm water

*
p<>{color:#000;}. 1/2 teaspoon salt

*
p<>{color:#000;}. 2 cups semisweet chocolate chips

 

Option you can add 3/4 cup of either chopped: pecans, walnuts or cashews

 

Directions

 

#
p<>{color:#000;}. Preheat oven to 350 degrees F (or) 175 degrees C (make sure the oven has reached the temperature stated before adding your first batch of cookies.

#
p<>{color:#000;}. Blend together the butter, white sugar, and brown sugar until smooth.

#
p<>{color:#000;}. Beat in 1 egg at a time until both are added.

#
p<>{color:#000;}. Stir in the vanilla.

#
p<>{color:#000;}. Using a small cup dissolve the baking soda in water, then add it to the batter along with salt.

#
p<>{color:#000;}. Stir in flour 1 cup at a time.

#
p<>{color:#000;}. Add chocolate chips (and nuts optional).

#
p<>{color:#000;}. Drop by large spoonfuls onto ungreased baking pans or baking pans lined with parchment paper. .

#
p<>{color:#000;}. Bake for about 10 minutes, or until edges are browned

#
p<>{color:#000;}. Let cool on the baking tray or baking pan for 2 minutes.

#
p<>{color:#000;}. Remove with a thin spatula to either a plate or a cooling tray for an additional 3 minutes.

#
p<>{color:#000;}. Enjoy!

 

PERFECT PANCAKES

 

MAKES A STACK OF PANCAKES

 

Prep time 8 mins

Cook time10 mins

Total time 20 mins

 

 

Ingredients

*
p<>{color:#000;}. 1 egg

*
p<>{color:#000;}. 3/4 cup milk

*
p<>{color:#000;}. 1 cup all-purpose flour

*
p<>{color:#000;}. 2 tablespoons white vinegar

*
p<>{color:#000;}. 2 tablespoons white sugar

*
p<>{color:#000;}. 1 teaspoon baking powder

*
p<>{color:#000;}. 1/2 teaspoon baking soda

*
p<>{color:#000;}. 1/2 teaspoon salt

*
p<>{color:#000;}. 2 tablespoons butter, melted

*
p<>{color:#000;}. Cooking spray

 

Directions

 

#
p<>{color:#000;}. In a medium bowl, combine milk with vinegar and let it sit for 5 minutes to sour.

#
p<>{color:#000;}. In a large mixing bowl combine the flour, sugar, baking powder, baking soda, and salt.

#
p<>{color:#000;}. Whisk the egg and melted butter into “soured” milk.

#
p<>{color:#000;}. Pour the dry ingredients from the mixing bowl into the bowl containing the wet ingredients.

#
p<>{color:#000;}. Blend everything using the whisk until all the lumps are gone.

#
p<>{color:#000;}. Next take a large skillet or omelet pan and heat it medium heat.

#
p<>{color:#000;}. Spray cooking spray to coat the pan or use a little butter.

#
p<>{color:#000;}. Pour about 2 ounces or 4 Tablespoons of batter into the pan and cook until bubbles show on the surface.

#
p<>{color:#000;}. Flip with a spatula, and cook until golden brown on the other side. (You can check after 30 seconds to peak underneath with the spatula.

 

Notes

 

Eat these while hot with a tab of real butter. No margarine please. And your favorite natural syrup or fruit jam spread.

 

Tip

 

Real Maple syrup tastes the best and it’s even supposed to be good for you. Although it costs more it is worth every penny, even every dollar more that you spend.

Usually any brand from Canada is delicious, but just make sure it says 100% Pure Maple Syrup on the bottle.

I try to buy Organic usually, but the others taste great too!

Don’t make these for breakfast if you don’t want your in-laws sleeping over another night. I warned you in advance.

 

[] ORANGE LIME FROZEN MARGARITA

 

MAKES 1 DRINK

 

Ingredients

 

*
p<>{color:#000;}. 1.5 oz Tequila

*
p<>{color:#000;}. 2 TBSP fresh lime juice

*
p<>{color:#000;}. 1/4 Tsp orange extract

*
p<>{color:#000;}. 1 TBSP organic sugar or your choice of sweetener

*
p<>{color:#000;}. 1 glass of ice (approx 6 to 8 ounces)

 

Directions

 

#
p<>{color:#000;}. Combine ingredients into a blender.

#
p<>{color:#000;}. Blend until creamy (about 30 seconds)

#
p<>{color:#000;}. Pour into a glass and top with your best looking fruit garnish on the edge of the glass or a mini umbrella.

 

To make the perfect consistency you can add more or less ice

 

Tip

 

You can turn this drink into a “Vodka-Rita” or “Rum-a-Rita” by switching the type of liquor. The flavor will change but still be delicious.

Margaritas are made with Tequila and Daiquiri’s are made with rum but why not call them a Rum-a-Rita it sounds better.

 

Recipe Abbreviations

 

° C = Celsius

C = Celsius

C = Centigrade

° F = Fahrenheit

F = Fahrenheit

“ = inch or inches

c = cup

doz = dozen

fl oz = fluid ounce

g = gram

gal = gallon

gm = grams

hr = hour or hours

kg = kilogram

L = liter

lb = pound

mil = milliliter

min. = minute

mins = minutes

oz = ounce or ounces

pt = pint

qt = quart

sq = square

tbsp or T = tablespoon

tsp or t = teaspoon

approx = approximately

 

Recipe Equivalents

 

Rounded off

 

1/2 fl oz = 3 tsp = 1 tbsp = 15 ml

1 fl oz = 2 tbsp = 1/8 cup = 30 ml

2 fl oz = 4 tbsp = 1/4 cup = 60 ml

3 fl oz = 6 tbsp = ______ = 89 ml

4 fl oz = 8 tbsp = 1/2 cup = 118 ml

5 fl oz = 10 tbsp = _____ = 148 ml

6 fl oz = 12 tbsp = 3/4 cup = 178 ml

7 fl oz = 14 tbsp = ______ = 150 ml

8 fl oz = 1/2 pint = 16 tbsp = 1 cup = 236 ml

9 fl oz = ______ = 18 tbsp = ____ = 270 ml

10 fl oz = _____ = 20 tbsp = ____ = 296 ml

16 fl oz = 1/2 quart = 1 pint = 2 cups = 473 ml

32 fl oz = 1 quart = 2 pints = 4 cups = 946 ml

128 fl oz = 1 gallon = 4 quarts = 8 pints = 3.78 liters

 

One third cup & two thirds cup equivalents

 

1/3 cup = 5.3 tbsp = 2.66 oz = 78 ml

2/3 cup = 10.65 tbsp = 5.33 oz = 157 ml

 

Cooking Conversions US – Metric

 

All Measurements are rounded off

 

U.S. to Metric

 

Capacity

 

1/4 tsp = 1 ml

1 tsp = 5 ml

1 Tbsp = 15 ml

1/4 cup = 60 ml

1 cup = 240 ml

2 cups (1 pint) = 480 ml

4 cups (1 quart) = 0.96 liter (or 960 ml)

4 quarts (1 gal) = 3.79 liters

 

Weight

 

1 fluid oz. = 29.6 milliliters

1 fluid oz. = 28.35 grams

1 pound = 454 grams

 

Metric to U.S.

 

Capacity

 

1 ml = 1/5 tsp

5 ml = 1 tsp

10 ml = 2 tsp

15 ml = 1/2 fluid oz = Tbsp

30 ml = 1 fluid oz = 2 Tbsp

100 ml = 3.4 fluid oz

240 ml = 1 cup

1 liter = 34 fluid oz

1 liter = 4.2 cups

1 liter = 2.1 pints

1 liter = 1.06 quarts

1 liter = 0.26 gallon

 

Weight

 

1 gram = 0.035 ounce

100 grams = 3.52 ounces

500 grams = 17.63 ounces

500 grams = 1.10 pounds

1 kilogram = 2.2045 pounds

1 kilogram = 35 ounces

 

[]Thank You!

 

I hope you’ve enjoyed the recipes in this book.

Check out my other Cookbooks for more delicious recipes in the Amazon Kindle Store.

Please feel free to join my email club. It’s free.

Until next time, Happy Eating!

 

Please Write a Review

 

If you liked this book or thought any of these recipes were delicious would you please write a review for me?

Just a quick sentence or two is fine and will help more than you know. It should only take about 30 seconds of your time.

Thanks in advance.

 

BUON APPETITO!

Mario


MY FAVORITE COOKBOOK

Want a great cookbook? Your search is over! Many of Mario's Favorite Recipes are here all in one book. These popular recipes which are all so delicious have earned consistent 4+5 star ratings from all of the readers that have cooked them. That’s important when it comes to recipes in a cookbook because people want to eat good food, right? Download this little gem today and you will see why, and hopefully will be back later for more. Join Mazzo's Recipe Club to get the inside scoop and some well guarded cooking secrets at http://mariomazzo.com/mazzos-recipe-club

  • Author: MARIO MAZZO
  • Published: 2016-08-12 04:50:12
  • Words: 8089
MY FAVORITE COOKBOOK MY FAVORITE COOKBOOK