Have you ever gone to cook something only to realize you misplaced one—or all—of your measuring devices? I have. Sooner or later, you find yourself trying to take an educated guess when you’ve already started whipping up something in the kitchen. While you could eyeball it and hope for the best, there are better ways to measure without relying on measuring cups. What Can I Use Instead of Measuring Cups?Here are the best references we could find (and a few we’ve been using for years) to make your next recipe a cinch when you’re figuring out how to measure without measuring cups.
For liquids, because there is a difference between measuring dry and liquid ingredients, use a mason jar. Just calculate the amount of cups based on how many fluid ounces the jar holds. (For example: a 16-ounce mason jar equals about 2 cups.) Bonus: Remember that a stick of butter is 1/2 cup and has tablespoons (and sometimes 1/4 and 1/3 cup) marked on the label. It’s a great visual reference and is likely hanging out in your refrigerator already. Be sure to check out our other hacks for how to measure ingredients, too! Make sure you’re comfortable with how to cut a recipe in half too with our handy guide. Now, go bust open the pantry doors and get cooking.
Get Started with These Easy Recipes. I used traditional pizza sauce and toppings in this recipe for years. After becoming a fan of Thai peanut chicken pizza, I decided to use those flavors instead. Serve with stir-fried vegetables or a salad with sesame dressing for an easy, delicious meal. —Katherine Wollgast, Troy, Missouri I love the curly noodles in this creamy recipe. Cavatappi, also sold under the name cellentani, is a corkscrew pasta, but any type of spiral pasta will work. This dish is fun to make and looks so pretty topped with extra cheese and crunchy, golden crumbs. I like to add ground pepper to my serving. —Sara Martin, Brookfield, Wisconsin If you love 30-minute dinners, then check out our Quick Dinners newsletter! My husband likes some heat in our meals, but our children—not so much. This is the best of both worlds. Serve with additional chopped cilantro and a dollop of sour cream if desired. —Dana Beery, Ione, Washington My father and I created this pot roast with a hint of Japanese flair. It will make your taste buds dance! try this for family or company. —Mary Flurkey, Golden, Colorado My version of beef stew is comfort food with a healthy twist. I use lentils and red quinoa rather than potatoes. If leftover stew seems too thick, add more beef stock when reheating. —Margaret Roscoe, Keystone Heights, Florida This recipe is tasty and quick, and it can easily be doubled for last-minute dinner guests. Cook it in the oven or on the grill, and add the veggies of your choice. —Judy Batson, Tampa Florida I like to make this yummy chicken Parmesan with spaghetti when I have extra sauce on hand. The herbed coating on the tender chicken gets nice and golden. —Margie Eddy, Ann Arbor, Michigan These sweet, spicy chops can be thrown together in minutes, but definitely don't taste like it. Serve it with a side of jasmine rice and you'll feel like you're on a tropical vacation. —Allison Ulrich, Frisco, Texas After enjoying a similar dish at a Spanish tapas restaurant, my husband and I were eager to make our own version of this saucy chicken at home. If I want to make it extra healthy, I remove the skin from the chicken after browning. —Ryan Haley, San Diego, California Originally Published: March 07, 2018 |