Hicky that's great, thank you very much.
If I can't follow that then my only hope is to go on BB. When you say it serves two, do you mean me and myself.
Everyone thank you also. Every recipe is appreciated, I've copy and pasted these to use when I can.
I wouldn't be able to try all of em cos money is playing hide and seek with me right now, but I can still imagine eating them when I read them.

quote:

Originally posted by King Kev:
Hicky that's great, thank you very much.
If I can't follow that then my only hope is to go on BB. When you say it serves two, do you mean me and myself.
Everyone thank you also. Every recipe is appreciated, I've copy and pasted these to use when I can.
I wouldn't be able to try all of em cos money is playing hide and seek with me right now, but I can still imagine eating them when I read them.

How many it serves always depends on how much each person wants to eat.
If you just make it for yourself, you take what you want for one meal and you can freeze what is left for another time, then just thaw and bring to the boil again, you might need to add a little water to reheat it.

can I be serious for a change ....*awaits dry comment off Puddychops *

theres been some lovely recipe stuff here ....


*passes juicy chilli Kebab to my mate Kev an 4 cans of stella*

This isn't a recipe, but it should help you in getting your Steaks sorted Kev.
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Cooking Steaks to Perfection on the Grill
Steak Recipe, Preparation for Grilling and Cooking Times

© James Clausen
Jun 27, 2009
New Yorks On My Grill, Jim Clausen

There's nothing better on a grill than a great steak. The biggest secret to cooking a great steak is to start with a great cut of meat.

Rib Eye is not the tenderest cut of steak, but Rib Eye has a lot of flavor. Filet Mignon for example is a much more tender cut of meat but Rib Eye has it beat hands down in flavor. Look for steaks with a little fat marbling; much of the flavor comes from the fat. A good cut of meat and a quality steak doesn’t need much seasoning, a little fresh ground pepper is all that’s needed, too much seasoning takes away the natural flavoring of a good steak.

Preparation

Before you put the steaks on the grill, take them out of the refrigerator and let the steaks reach room temperature. Trim any excess fat in excess of ¼ inch. To prevent your steak from curling, make a cut in the fat about every inch or so. Rub steaks lightly with olive oil and sprinkle steaks with fresh pepper. Oil the grill and set a gas grill on high. For a charcoal grill add single layer of dense charcoal until ash is white.

Grilling

Place your steaks on hot grill using direct heat. For cross hatch grill marks on a steak, cook the steak for about 2 minutes, then turn the steaks 90 degrees. To ensure a juicy steak, flip the steaks only once turning cooking. Flipping the steaks more than once can dry out a good steak. Always use tongs to flip your steaks, never puncture them with a fork to turn and remove them. Watch for flare-ups and move the steaks to a cooler part of the grill if necessary.

Cooking Time

Cooking times can vary depending on external conditions like wind, ambient temperature and so on. Of course the biggest factor is the thickness of the steaks. If it’s an exceptionally thick cut of steak, partially cook the steak using indirect heat. But always sear both sides of the steak to lock in the juices first.

One method of testing a steak’s doneness is by pressing the steaks with tongs. A rare steak will be soft; medium slightly firm and well done will be firm. Another method of testing steaks doneness is to use a cooking thermometer. Insert the thermometer into the thickest part of the steak to get an accurate reading. The cooking times below are an approximation of cooking times. Remember there are a lot of factors involved in cooking times.
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* Rare - 1" thick 8-10 minutes, 1 1/2" thick 10-14 minutes, 2" thick 12-16 minutes
* Medium - 1" thick 12-14 minutes, 1 1/2" thick 16-20 minutes, 2" thick 22-26 minutes
* Well - 1' thick 16-20 minutes, 1 1/2' thick 22-26 minutes, 2" thick 24-28 minutes

Let the steaks sit for about 5 minutes before serving; this allows the juices to distribute evenly throughout the meat. A good microbrew paring with a great steak is a pale ale with a bit of a hops bite to enhance the flavor of the steak

Read more: http://cooking-basics.suite101..._grill#ixzz0NOvc4Oq1

Beef and Mushroom.

Recipe is ready in < 30 minutes Ready in: < 30 minutes recipe difficulty 3/5 Difficulty:3 (1=easiest :: hardest=5)

Serves/Makes: 1

Ingredients:
1/4 pound Boneless Beef Sirloin Or Top Round Steak -- 3/4" thick
1/2 tablespoon Vegetable Oil -- divided
1/2 cup Sliced Mushroom
1/4 medium Onion -- sliced
1/4 can (10 3/4 Oz.) Condensed Cream Of Mushroom Soup
1/8 cup Water
1/2 tablespoon Dijon Mustard
1 cup Hot Cooked Rice

Directions:

Slice the beef into very thin strips. In a large skillet, over medium-high heat, heat half the oil. Cook the beef in two batches until browned, stirring often.

Set the beef aside. Add the remaining oil. Add the mushrooms and onion and cook over medium heat until tender. Add the soup, water, and mustard. Heat to a boil.

Return the beef to the pan. Heat through. Serve over the hot rice.