Dorinda Metzer: Under the broiler...takes just minutes... it depends on how you like your steak...and the thickness..about 7 minutes on the first side and 3 minutes on the other side...that is for medium...Good luck..........
Ilana Gaster: ok, i don't be attentive to ways thick your steaks are, so i will furnish you training for a great-unfold thickness that's 3/4 in. thick. First take the steaks out of the refrigerator and enable them to return to room temp. pass the oven rack, to no longer the spectacular, however the subsequent one down. Preheat your broiler at a intense placing. place the steaks on a cookie sheet, or jelly roll pan. some flat pan with low factors. Season with salt and pepper on the two factors. positioned the steaks below the broiler. i'd recommend broiling the steaks approximately 6 minutes per section for uncommon. Bon Apatite!
Gregory Dilg: I agree about broiling. The rack should be in the top position, ca 4-5 inches from the top heati! ng element. The oven should be preheated on "broil". The steak should ideally not be totally cold. Put it on a rack in a shallow pan. Season it with salt and pepper or whatever you like on your steak. Note that the first side generally takes longer to cook than the second side. I might do 6 or 7 minutes on the first side and 3-4 on the second side. It really depends on the thickness of the steak. Restaurants frequently put a little butter on the cooked steak, which should be melted by the heat of the steak.Do you have a manual for your particular oven?The main problem is that almost every oven now is made to broil with the door closed. That ruins the steak, which kind-of stews/steams. I just got an Electrolux oven. That and the related Frigidaire ovens are the only ones that one can find in the US that allow open-door broiling now. Jean B.
Jerald Florence: Personally if I have to use the oven instead of the grill, I use a cast iron skillet , and use the ! broil setting to get it as hot as possible. All the good steak! places cook steaks at 1000 degrees or higher, so you want the hottest you can safely get with your oven. I preheat the cast iron skillet on the stove first. the time really depends on how thick it is and how done you want it, but better to err on the underdone side than overdone - you can't un-cook it if it is overdone but you can put it back if it is too rare for you.Personally for about an inch and a half thick steak, rare, i do about 3 minutes a side, more like 3 and a half the first side and 2 and a half the second. For medium I think about 4 and a half per side (again - to play it safe and avoid overcooking. To get it to medium you may need another minute or so)...Show more
Oren Eskelsen: I have this bowl of plain couscous in my fridge and I have no desire to eat plain couscous. What should I throw on there to make it not taste like my dad's balls? Keep in mind it's already cooked.
Dewey Heersink: Stir through some sauce you like. I like to use Sweet an! d Sour, but you could use Teriyaki, Soy etc.
Shaunta Paap: I think my wife used a broiler pan, on broil about 10 min ea side. Turns out great
Travis Colomb: Salad dressing... most any kind you have handy. Remember that couscous is a pasta. I love putting salad dressing on my pastas, cold or hot. I love Italian dressing, or Ranch, but Blue Cheese is out of this world delicious!That'll be 5-cents, please....Show more
Dwight Siniard: Here are some ways to cook riceSteam cookers make this process even easier. Add water to the steam cooker. The rice is poured into a special compartment. The rest is automated, and may even "ding" to signal that the rice is ready. This is a quick a simple way to cook rice!Another way to prepare rice is to saute it. This is great for certain recipes and is usually done in a mixture containing many different ingredients. Fried rice is a favorite, but not quite as healthy as when other methods are used. But even rices cooked in t! his manner require the addition of water after the rice has been fried ! in butter or oil.Some more helpful hints when preparing rice:A typical serving of rice is about 1/3 cup. Rinse rice before cooking it to remove any dust. A sauteed rice is generally less soggy than a steamed rice. Cook rice in a ratio of 2 1/8 parts water to one part rice. Steam rice at a very low setting Though the process is fairly simple, things can occasionally go wrong with rice preparation. If there is water left, it may be cooked off by turning up the heat and removing the lid, or by simply pouring it off. Hoped I could help :)...Show more
Esmeralda Pigram: Lemon Meringue pie is more impressive looking, but more difficult to get right, especially if the meringue has to be sitting around for hours.
Charissa Bichsel: If you are looking to cook rice quite a bit, I would go to Target/WalMart/dept store of your choosing and buy a $20 rice cooker. They make preparing rice *so* simple! You throw the water and rice in (in the right amounts, described in the dir! ections), put it in "cook" mode and walk away! 20 minutes later you will have some nice, scrumptious rice! No fuss!
Dominic Sciancalepore: I think lemon squares are safer and I also love lemon squares. With lemon meringue pie, you really have to get those egg whites whipped just right and the meringue and lemon filling baked perfectly.I don't want to confuse your decision more than it is, but I think lemon squares and lemon meringue pie are probably the 2 most popular lemon deserts in America. You might want to look at the lemon cakes etc. on this website for some less common lemon recipes. That pull apart cake looks Absolutely Delish.http://www.thekitchn.com/lemon-desserts-115642 -...Show more
Clemente Schoeck: 2 Cups of water, 1 Cup rice. Bring water in sauce pan to a boil ( one that has a tight fitting lid) with one Tbsp butter. Add rice and stir. Lower heat to med-low (electric ranges) and simmer for 20 minutes. Fluff with fork.
Renita Sefton: ! Smear a little oil on both sides of the steak.Light salt and pepper. I ! try to let them cometo room temp by leaving them on the counterfor half hour. I put them in a broiler pan and broil them. Leave oven door cracked as the broil. About 3 minutes each side. These are rib eye and have the bone in steaksand they are cooked rare. Leave in for 5 minutes each side for medium rare.
Rosie Travino: it depends on what type of rice you're talking about.sautee 1 diced onion in a lot of butter. add some sun dried tomatoes or fresh ones. add the rice and stir. mix 1 1/2 cups of stock per cup of rice. you can pretty much add anything you want in this.after adding the stock, close with lid and set on very lowww fire to avoid getting the bottom burnt....Show more
Anibal Scheid: I agree with the others about the broiling. A good tip is to preheat your broiler pan. That way the steak sizzles when it first hits the pan. You'll get better broiler marks.
Andre Winegar: Marinate it to your liking nd pop it in the oven until it's fully cooked throu! gh. Mmm. I make oven steak a lot. :)
Thurman Buege: Normal rice is better tasting and definitely cooks better in a rice cooker. The less processed the rice is the healthier it is. So probably, normal is better for your health too.
Rodolfo Merel: just boil it
Ervin Overbee: Use a rice cooker, if you have one. Directions are on the package.Measure twice the water to rice ratio, add 1 tbsp of butter.You can use fruit juice (apple, orange) or stock (beef, chicken) instead.Bring to a boil, stir & cover, reduce heat to minimum simmer.Leave for 20-30 minutes without peeking....Show more
Nikki Sypult: The easiest way is to buy a rice steamer, and follow the directions that come with it.
Myesha Zerbe: Lemon meringue pie is tricky. You really show off your expertise when you make a good lemon meringue pie. Well-done, the lemon filling is much more flavorful than lemon squares.And a light non-weeping meringue shows off your skill, as well as being exqu! isite on the palate.When the filling and meringue are well-done, the be! st crust is a plain flour-lard crust.If you are not sure of your skills, go with the lemon squares. Nothing is worse then a wet, soggy, weeping meringue. Or a lemon filling that falls short on flavor.But if you HAVE the skills, flaunt them....Show more
Virgil Loatman: What temperature and for how long do you cook steak in the oven?
Byron Fortmann: 2 parts water 1 part rice, 1 small diced onion a bit of garlic some tumeric and chicken or beef base put in a caserole and cover with foil, bake at 350 for 45 mins-1 hour, perfect every time
Derrick Cacioppo: you use 1 part rice and 3 parts water and watch it closely stirring to make sure it doesn't stick to pot
Elfreda Grossen: I am going to be in a baking competition and the ingredient I need to make something with is lemon. Which one should I make? I can't decide.
Elva Batie: follow the directions on the bag or box.
Bethany Blocker: you got it .
Carter Dewater: 2 cups of water, 1 cu! p of rice, 1 tsp. of butter ,dash of salt,bring to boil, cover with tight lid. simmer for 15 min. Add 1 can evaporated milk1 stick margarine dash salt and pepper and bring to boil stirring constantly once it has come to boil it is ready to serve
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