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]

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@imastawka wrote:

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

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

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i know,lol! it was funny! 

i tried to change one of my selling ids to that,but,as predicted,too hard to type,lol!

(after i typed that"huffy",i thought,oh geez,barri,look that word up so you don't embarrass yourself,lol!)

[karliandjacko]

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@lealta wrote:

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?

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a bit of salt and pepper, if I remember.

[katydidthat]

Yesterday, I bought three pieces of beef from a butcher (a treat). One was a piece of fillet steak (not Scotch), the other was a "new" cut ... a bit of meat with a bone on the side.

I can't remember what it's called, but here's a picture of a cooked piece that looks like it.

https://www.bing.com/images/search?q=steak+bone+side+image&qpvt=steak+bone+side+image&FORM=IQFRML#vi...

Anyway, I'm going to roast the fillet in the turbo oven ... any ideas on the other cut? The meat looks so nice already - almost good enough to eat raw ... so I don't want to overwhelm it with flavour, or wrap it in breadcrumbs, LOL.

[soulart2]

I can't remember who the poster was but ages ago she posted how she does her chicken pieces. They were coated with a yoghurt that had spices mixed through it....guess you just use what you like, then coated in the cornflake crumbs and baked. I still haven't tried it but I think it would be really yummmm !

[soulart2]

Have you made the chilli jam yet, joono? I forgot to say that I take the skin off the tomatoes but it depends what you like.

[lealta]

Katy, the other cut of meat is a rib steak.  It's the same thing as what you get when you order prime rib roast in a restaurant, only it's a steak.  I don't like to put anything on my steaks except salt, pepper and garlic powder.  I'm a purest when it comes to steak.  I don't want to cover up the taste of the beef, but enhance it.  I would either cook that outside on a barbecue or on the top of the stove in a really hot, cast iron skillet.  If yours is about the same thickness, it should cook about 4 minutes on each side and it will be pink inside.  If you like it more well done, than 5-6 minutes per side, but turn it several times.

[katydidthat]

Thanks, Lealta ...

Pink inside is what I am hoping for ... no actual blood ... just a nice "blush" to it.

I think I'll serve it with some jacket potatoes and a salad ... very simple.

[lealta]

That's what I like to serve with steak too.  Do you remember us eating at Outback Steakhouse. (even though it's not really Australian)

[katydidthat]

I really liked that place. It was weird to see the "Australian" items ... well, really Australian names for American foods. But, they cooked well. I still remember the taste of their tuna.

http://www.outback.com/menu/

And, the egg place ... I really liked it there. Oh, and the Italian patisserie in Little Italy ...

[lealta]

Yes, the egg place was amazing.  I haven't been back there since you were here.  And I'd kill for one of those pastries from the place in Little Italy.  I loved that your hotel was right across the street.