Thread to share your tried and true RECIPES or to ask for them :)

[j*oono]

I love raspberries.

My last trifle was made with raspberries and fresh berries but why are they so expensive at Christmas?  

[sineaterdoodah]

well,it's normally 4 ounces..let me check my chart...115 grms,i think,since my chart isn't coming up. probably a bit less,i tend to adjust up with the adjustments.

if i can help,you let me know,okay? i have to be careful with my hubby's diet,too. 🙂

[imastawka]

Don't think mer.i.kans know grams, flashie.  Try this

http://www.traditionaloven.com/conversions_of_measures/butter_converter.html

[imastawka]

^^^from that website^^

	Cup	Gram	Ounce	Pound	Kilogram	Tablespoon	Teaspoon
stick	1/2	113.4g	4 oz	0.25 lb	0.113kg	8	24

[sineaterdoodah]

*huffy voice* FINE!! i'll just change my id to that!! 

*says to self-yeah ,right,barri. it's too hard to type!*

i was close,lol!!  and i'm gonna steal that for an id,just so nobody else can, and pretend they're me,lol!

thanks stawka!! 😄 🙂 

[imastawka]

Ya know I was just havin' a dig, right?  Missy huffy,  LOL

(besides, I didn't see the 3rd page when I answered)

[flashie*]

I have to take out the sugar and salt.............I might try some garlic instead.

I will let you know how it goes.

Thanks.

[katymatey*]

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@j*oono wrote:

Soulart, How long can you keep the chilli jam in the fridge?

It sounds really interesting but I don't suppose you would use a lot of it at a time.  I'm going to try that one.

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I reuse pop top glass jars to preserve relish etc. There are instructions on youtube on how to use them. I have never had a failure. I love to hear them pop when cooling down,  the pop top things retracting and sealing the jar.

[katymatey*]

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@bushies.girl wrote:

Does anyone have a good recipe for potato bake WITHOUT cream pls? Not a great lover of cream  ..... Also one for a pasta bake with chicken and bacon would be great also

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I make potato bake this way, because OH will eat it.

Slice potatoes in food processor, or knife if preferred. Put into a saucepan and barely cover with milk, simmer until tender. Add some minced garlic to taste ( I add around a tsp, hubby does not like a lot), salt and pepper. Place slices in oven pan, pour in enough of the milk to just under top layer. Sprinkle with parmesan and bake until golden. I actually add a dash of cream to the milk when cooking, and a little more over the surface when baking. If you don't like cream, just leave it out. When cooking the spuds the starch in them will thicken the milk somewhat.

[karliandjacko]

I've taken a fancy to chicken coated with corn flake crumbs.  They are so nice and crunchy. I shake them in a bag with the bits of chicken and they're good to go.  Shallow fried in peanut or olive oil is perfect.

[lealta]

karliandjacko, I just saw a television program on our food channel where they were using corn flake crumbs to coat chicken.  It looked so good and crunchy.  I'm going to have to try that.  Do you add any seasoning to the crumbs?