[Little_Lisa]

Dairy Products
Butter - 1-2 weeks, Wrap or cover tightly. Hold only two-day butter supply or two week margarine supply in butter keeper.
Margarine - 4-6 months
Buttermilk - 3-5 days, Cover tightly. Flavor not affected if buttermilk separates; remix before serving.
Cheese
Soft Cheese (Cream, Camembert) - 2 weeks
Hard Cheese (Cheddar, Edam, Gouda, Swiss, brick, etc.) - Several months (3-6)
Cream: light, heavy, half-and half - 3-5 days Cover tightly.
Dips, sour-cream, etc. (commercial) - 2 weeks
Dips (homemade)- 2 days
Eggs in-shell, store large end up for - 2-3 weeks
Egg whites, Store in covered container - 1-3 days
Egg yolks, Cover with cold water. Cover - 1-3 days
Sour Cream, keep covered - 2 weeks
Whipped Topping in aerosol can - 3 months
Whipped Topping prepared from mix - 3 days
Whipped Topping bought frozen (once thawed) - 2 weeks
Casseroles, cool quickly. Cover and refrigerate 1-2 days
Fruit - Fresh
Apples - 1-3 weeks
Apricots, avocados, grapes, pears, peaches - 3-5 days
Berries, Cherries - 1-2 days
Citrus fruit - 1-3 weeks
Juices: bottled, reconstituted frozen, canned - 6 days
Melons - 1 week
Vegetables - Fresh
Asparagus, Corn in husks, Beans, Brussels sprouts, rhubarb, mushrooms, pease, corn, spinach, tomatoes - 1-2 days
Artichokes, Beets, Broccoli, Cauliflower, Cu***ber, Eggplant, Lettuce, Summer Squash - 3-4 days
Cabbage, Carrots, Celery, Green Peppers, Radishes - 1-2 weeks
Onions, Potatoes, Sweet Potatoes, Hard Rind Squash(refrigeration not needed) 1-3 weeks
Shredded Cabbage, Leaf and Bibb Lettuce, Salad Greens - 1-2 days
Meats
Bacon - 5-7 days
Cold cuts, hot dogs - 3-5 days
Clams, Crab, Lobster in shell - 2 days
Corned Beef - 5-7 days
Dry and semi-dry Sausages (Salami, etc.) - 4-5 days
Fish and Shellfish: fresh cleaned fish, including steaks and fillets - 1 - 2 days Hams, half - 3-5 days
Ham, slices - 1-2 days
Ham, whole - 1 week
Poultry, uncooked - 1-2 days
Poultry, cooked - 1-2 days
Roasts, steaks, chops - 3-5 days
Sausage, fresh or smoked - 2-3 days
Leftover Gravy and Broth - 1-2 days
Refrigerated Biscuits, Rolls, Pastries, Cookie dough - Expiration date on label. Do not store in refrigerator door; temperature fluctuation and jarring lower quality.
Stews and soups - 1-2 days
Stuffings - 1-2 days


Food Measurement Guide:

Convert from recipe measures to weights, cans or other shopping levels.
1 small yellow onion = 1/4 cup chopped
1 medium-small yellow onion = 1/2 cup chopped
1 medium yellow onion = 3/4 cup chopped
1 medium-large yellow onion = 1 cup chopped
1 large yellow onion = 1 1/2 cups chopped

1 small clove garlic = 1/2 to 1 teaspoon minced
1 medium-size clove garlic = 1 to 1 1/2 teaspoons minced
1 large clove garlic = 2 to 2 1/2 teaspoons minced

5-6 whole EGGS = 1 cup
3 EGG whites = 1 dl
6 EGG yolks = 1 dl
8-10 EGG whites = 1 cup
1 EGG white = 2 tablespoons
12-14 EGG yolks = 1 cup

1/4 pound BUTTER or MARGARINE = 1/2 cup
1 pound cottage CHEESE = 2 cups

1 pound regular grind COFFEE = 4 1/2 to 5 cups

1 medium LEMON = 3 to 4 tablespoons juice
1 juice ORANGE = 1/3 to 1/2 cup juice

1 pound brown SUGAR = 2 1/4 packed
1 pound confectioners SUGAR, sifted = 3 1/2 cups
1 pound SUGAR = 2 1/4 cups

1 pound all purpose FLOUR = 4 cups sifted
1 pound cake FLOUR = 4 3/4 cups sifted
1 pound raw MACARONI = 4 cups uncooked
1 cup uncooked MACARONI = 2 1/4 cups cooked
1 pound uncooked NOODLES = 6 cups uncooked
1 cup uncooked NOODLES = 1 cup cooked
1 pound uncooked SPAGHETTI = 4 3/4 cups uncooked
1 cup uncooked SPAGHETTI = 2 cups cooked
1 pound uncooked OATMEAL = 1 3/4 cups cooked
1 pound raw RICE = 2 1/4 cups
1 cup uncooked RICE = 4 cups cooked
1 cup Minute/precooked RICE = 2 cups cooked

8 MARSHMALLOWS = 1 cup chopped
1 MARSHMALLOW = 10 miniature marshmallows
1 pound seeded RAISINS = 3 1/4 cups
1 pound pitted DATES = 2 1/2 cups
1 pound unpitted DATES = 1 3/4 cups chopped
1 pound NUT meats = 3 1/2 - 4 cups chopped
1 pound NUTS in shell = 2 cups shelled

1 pound raw MEAT = 2 cups cooked, diced or ground

1 pound fresh PEAS or LIMAS in shell = 1 cup shelled
1 cup dry navy BEANS = 2 1/3 cups cooked

Apples 1 pound (3 medium)= 3 cups sliced
Bacon - 8 slices cooked=1/2 cup crumbled
Bananas-1 pound (3 medium) =2 1/2 cups sliced
OR about 2 cups mashed
Beans, dried-1 pound=6 to 7 cups cooked
Beans, green or wax -1 pound=3 cups cut
Beef, cooked-5 oz.=1 cup cubed OR 2/3 cup ground
Bell Pepper-1 medium (6 ounce)=1 cup chopped
Bread-1 pound=12 to 16 slices
Bread-1 ounce=1 cup soft bread crumbs OR 1/3 cup dry crumbs
Butter or margarine-1 pound=2 cups or 4 sticks
Size of an egg 2 tablespoons OR About 1 ounce
Cabbage, raw-1 pound=4 cups shredded
Candied fruit or peels-1/2 pound (8 ounces)=1 cup unchopped OR 1 1/4 cups chopped
Canned fruit-16 to 20 oz. can = 1 3/4 to 2 cups drained fruit
Canned vegetables-16 oz. can=2 cups drained vegetables
Carrots-1/2 pound=1 1/4 cups chopped, OR 1 cup sliced
OR 1 cup shredded
Cauliflorets-1 pound=3 cups
Cereal, flakes- 3 cups uncrushed =1 cup crushed
Celery-2 medium stalks=1 cup sliced
Cheese, American-1 pound=About 4 cups shredded
Cheese, Cheddar-4 ounces=About 1 cups shredded
Cheese, Cottage-1 pound=2 cups
Cheese, Cream - 3 ounce package=6 tablespoons
Cheese, Cream - 8 ounce package=1 cup
Cherries -4 cups unpitted = 2 cups pitted
Chocolate, baking-1 square=1 ounce
Chocolate Chips (morsels) -6-ounce package=1 cup
Chocolate Wafers-1 cup fine=19 wafers
Cocoa-1 pound = 4 cups
Coconut, flaked or shredded-1 pound=5 cups
Coffee, medium grind-1 pound=80 tablespoons OR 5 cups
50-5 ounce drinks or 7 1/2 quarts
Cookies, Chocolate Wafers-19 wafers=1 cup crumbs
Cookies, Vanilla Wafers-22 wafers=1 cup finely crushed
Corn-2 medium ears=1 cup kernels
Cornmeal-1 pound =3 cups
Crab, in shell -1 pound=3/4 to 1 cup flaked
Crackers, graham-14 squares=1 cup fine crumbs
Crackers, saltine-28 squares=1 cup finely crushed
Cranberries -1 quart=6 to 7 cups cranberry sauce
Cranberries-1 pound=4 cups
Crawfish, whole -1 pound unpeeled = 3 to 4 ounces peeled tail meat
Crawfish, tails-1 pound unpeeled = 1 to 2 cups meat
Cream, whipping-1 cup=2 cups whipped
Cu***ber-1 small to medium = 1 cup chopped
Dates, pitted-1 cup (1/2 pint) = 3 cups chopped
Dates, unpitted-1 pound=1 1/2 cup chopped
Dates, pitted-8-ounce package=1 cup chopped
Eggs, whole-5 large=1 cup
Eggs, whole-9 medium=1 cup
Eggs, whites-8 to 11=1 cup
Eggs, yolks-12 to 14=1 cup
Flour, all-purpose-1 pound=4 cups unsifted
Flour, all-purpos-1 ounce =4 tablespoons
Flour, cake-1 pound=4 3/4 to 5 cups sifted
Flour, whole wheat-1 pound=3 1/2 cups unsifted
Frozen fruit-10 ounce package=1 1/4 cups
Frozen vegetables-9 to 10 ounce package=2 cups thawed vegetables
Gelatine, Knox- 1 envelope=1 1/2 teaspoons
Gelatine, Knox-2 envelopes =2 1/4 teaspoons
Green bell pepper-1 large=1 cup diced
Lemon-1 medium=2 to 3 tablespoons juice
OR 2 teaspoons grated rind
Lettuce-1 pound head=6 1/4 cups torn
Lime-1 medium=1 1/2 to 2 tablespoons juice
OR 1 1/2 teaspoons grated rind
Macaroni-4 ounces (1 cup dry)=2 1/4 cups cooked
Macaroni-1 pound=9 cups cooked
Marshmallow Fluff (Creme)-1 tablespoon=1 marshmallow
Marshmallow Fluff (Creme)-7 1/2 oz. jar=2 1/2 cup fluff OR 32 marshmallows
Marshmallow Fluff (Creme)-16 1/2 oz. tub=5 cups fluff 5 1/2 dozen marshmallows
Marshmallows-11 large=1 cup
Marshmallows, miniature-1/2 pound=4 1/2 cups
Marshmallows, miniature-10 miniature=1 large
Milk, evaporated-5.33-ounce can=2/3 cup
Milk, evaporated-13-ounce can=1 5/8 cups
Milk, fresh-1 pound=2 cups
Milk, sweetened condensed-14-ounce can=1 1/4 cups
Milk, sweetened condensed-12 ounce can=1 cup 2 tablespoons
Mushrooms, fresh-8 ounces=3 cups whole OR 1 cup sliced
Noodles-1 pound dry=9 cups cooked
Nuts, almonds-1 pound unshelled=1 to 1 3/4 cup
Nuts, almonds-1 pound shelled=3 1/2 cups nutmeats
Nuts, peanuts-1 pound unshelled=2 1/4 cups meats
Nuts, peanuts-1 pound shelled=3 cups nutmeats
Nuts, pecans-1 pound unshelled=2 1/4 cups nutmeats
Nuts, pecans-1 pound shelled=4 cups
Nuts, walnuts-1 pound unshelled=1 2/3 cups nutmeats
Nuts, walnuts-1 pound shelled= 4 cups nutmeats
Oats, quick-cooking-1 cup=1 3/4 cups cooked
Onion, fresh-1 medium=1/2 cup chopped
Orange-1 medium=1/3 to 1/2 cup juice OR 2 tablespoons grated rind (zest)
Pasta-1 pound=Appetizer or side dish for 6 people with a light sauce OR Main dish for 6 people with a substantial sauce
Pasta-1 1/2 pounds=Main dish for 6 people with a light sauce
Peaches-2 medium=1 cup sliced
Pears-2 medium=1 cup sliced
Peas in the pod-1 pound=1 cup shelled
Potatoes, white-3 medium=2 cups cubed cooked OR 1 3/4 cups mashed OR 3 cups grated
Potatoes, sweet-3 medium=3 cups sliced
Prunes- 1 (12-ounce) package=2 cups pitted
Raisins, seedless-1 pound=3 cups
Rice, long-grain-1 cup= 3 cups cooked
Rice, long-grain-1 pound=2 1/2 cups uncooked OR 8 cups cooked
Rice, pre-cooked (instant)-1 cup=2 cups cooked
Rice, wild-1 cup=3 cups cooked
Salt, coarse or kosher-1 ounce= 2 tablespoons
Salt, table-1 ounce=1 1/2 tablespoons
Scallions (green onions)-9 (with tops)=1 cup sliced
Shortening-2 cups=1 pound (16 ounces)
Shrimp, raw in shell-1 1/2 pounds=2 cups
Shrimp, raw in shell-3/4 pound cleaned, cooked=2 cups
Sour Cream-8 ounces=1 cup
Spaghetti, uncooked-7 ounces=About 4 cups cooked
Strawberries-1 quart=4 cups sliced
Sugar, brown-1 pound=2 2/3 cups firmly packed
Sugar, granulated-1 pound=2 cups
Sugar, powdered (confectioners') -1 pound=2 1/2 cups unsifted OR 4 cups sifted
Tea-1 pound=100-120 5 ounce servings
Tea-1 pound=4-4 1/2 gallons
Tomato-1 medium=1 cup chopped
Vanilla Wafers-22 wafers=1 cup crumbs
Whipping cream-1 cup=2 cups whipped
Yeast-1 cake OR 1/4 oz. package OR 1 package active dry yeast=2 1/2 teaspoons
Zucchini-1 medium=2 cups sliced
Zucchini-1 pound=4-5 cups

[Marisol]

Great info Lisa!

[LVA]

great stuff ! ... bookmarked this page for reference later .. thx!

[|<33]

Holy Crappamoly Lisa! Thanks for posting this!


Hmmm . . . marshmellow fluff


WITH FUDGESICLES!!!

[Leony]

Cool info, thanks Lisa!

[lovesboxers]

dang lisa, thanks for the great info!!!

[KathrynNicole]

Thanks for posting this, Lisa. I drive my husband CRAZY, because I chronically throw things out + check all dates before purchasing or consuming anything.

[Little_Lisa]

Your welcome, ladies!

[Amethyst]

This is really helpful. I usually keep jar'd stuff (like ketchup and mayo) until it turns a lovely shade of green and then I throw it out.

[Sirvinya]

This is some great info!

It's my job to test food products to see if storage at certain temperatures has any effect on the bacterial content. I know exactly what grows on food that has gone off but I still keep stuff and use it until it smells funky.

[icecastles]

Thanks for that. I printed it out and taped on the fridge

[chocobon]

Wow this is such helpful info thnx

[marshall1704]

Thanks hun for the tips. I printed it out

[CamaroChick]

Excellent; this is very helpful! I was looking for this type of information recently, and here it is....