Need help converting a bulk recipe!

[foodie18]

Does anyone know of a good site that I can use to easily convert a bulk recipe? I need to pare down from a 5lb yield to something just for me and DH. My math skills are atrocious...

[sneezles]

I don't know of a site off hand but if you post the recipe I can run it through MasterCook for you...

[foodie18]

Thanks so much! I started to explore MC for myself but got overwhelmed. But it seems that many people on the BB really like it.

The recipe is from Whole Foods - and it's yummy!

CRANBERRY COUSCOUS SALAD

YIELD 5 LBS

7 1/3 Cup of Cooked Cous Cous , Israeli Turmeric
2/3 Cup of Pecan
1 Cup of Dried Cranberries
2 tsp of Orange Zest
½ tsp of Herb, Tarragon
3 ½ Tbl Scallion, Chopped
1 ½ tsp of Herb Thyme
1 Cup of Dressing, Cranberry Couscous


1)Cook the Israeli (toasted) Couscous with a dash of turmeric, drain and chill
2)Mix together with all of the ingredients and the dressing


CRANBERRY COUSCOUS DRESSING

YIELD 1 QUART

¼ Cup Vinegar, Champagne
1/8 Cup of Frozen Lemon Juice
2 1/3 Tbl of Honey, Baker's Grade
4 ¾ Cup of Orange Juice, Frozen Concentrate
2 Tbl of Garlic, Chopped
4 tsp Sea Salt
Dash of White Ground Pepper
6 Tbl Cup of Water
2 ¾ Cup Canola Oil

1)Puree all ingredients except the canola oil
2)Keep mixing and slowly add the canola oil
3)Keep refrigerated

[sneezles]

OK, making a few assumptions for some of the ingredients and serving amounts I came up with this:


* Exported from MasterCook *

CRANBERRY COUSCOUS SALAD

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/16 cups couscous, cooked -- Israeli Turmeric (I'd probably just go with 1 cup but the scale came up with this amount based on the odd amount in the larger recipe)
1/8 cup Pecans
1/8 cup Dried Cranberries
1/4 teaspoon Orange Zest
1/16 teaspoon tarragon
1/2 Tbl Scallion -- Chopped
1/4 teaspoon Thyme
1/8 cup CRANBERRY COUSCOUS DRESSING

1)Cook the Israeli (toasted) Couscous with a dash of turmeric, drain and chill

2)Mix together with all of the ingredients and the dressing

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 276 Calories; 14g Fat (45.7% calories from fat); 4g Protein; 35g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 141mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1 Other Carbohydrates.



* Exported from MasterCook *

CRANBERRY COUSCOUS DRESSING

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tbs Champagne wine vinegar
1 tbs Frozen Lemon Juice
1/2 tbs Honey -- Baker's Grade
1 1/8 cups Orange Juice -- Frozen Concentrate
1/2 Tbl Garlic -- Chopped
1 teaspoon Sea Salt
1/8 tsp white pepper -- ground
1 1/2 Tbl Water
2/3 cup Canola Oil

1)Puree all ingredients except the canola oil

2)Keep mixing and slowly add the canola oil

3)Keep refrigerated

Yield:
"1 cup"

Note: The amount for the water in the dressing recipe was listed as:

6 Tbl Cup of Water

I used 6 tbs as the amount so it could be that you might need more water to get the right consistency. HTH!

[applecrisp]

A BIG, BIG, BIG, BIG THANKS TO FOODIE18 AND SNEEZLES --- this is my ABSOLUTE favorite at Whole Foods. I have to ration the size container I buy at their deli section since I can eat the whole thing in seconds. I even posted many months on this BB asking if anyone had any suggestions on how to duplicate the recipe. How did you get the recipe? How lucky that I read this thread! :D


I CAN'T WAIT to make it at home. Yeah! :) :) :) :)

Any suggestions on how to make Israeli Couscous -- I buy it in bulk and I think my ratio is off. Also, I have only made it like white rice (so not toasted) and it came off kind of sticky -- certainly not real separate. Certainly a vote for toasting it a bit first.

Thanks again!!!

[Diane B.]

If you don't need to use more-something of a recipe just because the amounts are smaller, then you might want to know about Google's super-simple "Calculator" function ...it's so-o-o handy.

(I have the Google Toolbar too, so I don't even have to go to the Google website to do this... I just plop in the info at the top of any webpage I'm on).

``````````````````````````````````
Here's some info about the Calculator, but the main page at Google with even more details is here:
http://www.google.com/help/calculator.html


--to use as a basic calculator, use these formats:

123+45 (to add)
123-45 (to subtract)
123*45 (to multiply)
123/45 (to divide)
20% of 150 (to get a percentage)
…....for percentage be sure to leave a space between % and of, and between of and the number


"CONVERSIONS"

To use a Google search window for conversions (gallons, teaspoons, inches, miles, etc.), use the word in ...for example:
.....5 kilometers in miles
.... 4 tablespoons in teaspoons.... ounces in pound
(there's an implied question mark at the end of each phrase)

For example, into a google search box, put:
30 mm in inches
...click Search, and the answer (1.18110236 inches) will pop right up on a new screen.

few more examples
5 kilometers in miles
3 cups in oz.
half a cup in teaspoons
160 pounds in kilos

Or just to get the general formulas for a conversion (like inches to millimeters), use the phrase:
inches in millimeters
…click Search, and the answer "1 inch = 25.4 millimeters" will pop up



Diane B.

[sneezles]

Any suggestions on how to make Israeli Couscous -- I buy it in bulk and I think my ratio is off. Also, I have only made it like white rice (so not toasted) and it came off kind of sticky -- certainly not real separate. Certainly a vote for toasting it a bit first.

Thanks again!!!

I've had success using this recipe though you won't need the curry powder. ;)

Toasted Israeli Couscous

7 cups chicken stock, or canned chicken broth
2 tablespoons olive oil
1 cup onion, finely diced
1 tablespoon garlic, finely diced
1 pound Israeli couscous
2 tablespoons curry powder
Salt
Freshly ground black pepper



Place chicken stock in pot and bring to a simmer. Hold chicken stock at bare simmer.

Place 2 tablespoons olive oil in heavy saucepan over medium high heat.

When oil is hot, add onion and garlic and saute for 5 minutes until vegetables are soft and just beginning to color.

Add couscous to pot and saute for 4 minutes till grains are glistening.

Stir in curry powder and cook for 2 minute.

Begin adding hot chicken stock one cup at a time. Cook, stirring constantly and adding more stock as the liquid is absorbed by the grains.

Continue adding stock until all has been absorbed and couscous is tender.

Season with salt and freshly ground pepper.

Cooking time: 20 minutes

[foodie18]

A BIG, BIG, BIG, BIG THANKS TO FOODIE18 AND SNEEZLES --- this is my ABSOLUTE favorite at Whole Foods. I have to ration the size container I buy at their deli section since I can eat the whole thing in seconds. I even posted many months on this BB asking if anyone had any suggestions on how to duplicate the recipe. How did you get the recipe?

Any suggestions on how to make Israeli Couscous -- I buy it in bulk and I think my ratio is off. Also, I have only made it like white rice (so not toasted) and it came off kind of sticky -- certainly not real separate. Certainly a vote for toasting it a bit first.

Thanks again!!!

Applecrisp - They have a lot of recipes on their site - but not this one. So I emailed and asked for it. And they provided! I think I would toast the couscous in a saucepan for a few minutes and then maybe cook like rice in broth or water? I'm going to experiment this weekend and I'll let you know how it comes out.

Sneezles - thanks so much. I'll think of you whenever I eat my couscous. I might also have to invest in MC!