You can definitely sear a steak on the stove top and then finish it in the oven without a problem. The pan that you sear it in should be very hot, this will keep the juices in the meat. Then put it in the oven until it reaches the desired internal temperature, remember to remove it slightly below the desired final temperature to allow for carryover.

Definitely not! Bread crumbs, crackers, oatmeal or whatever can go in meatloaf but not in burgers. All that should be added is whatever spices you like and maybe some worceshire sauce. After all as the television ad says these are actually "Steakburgers" and as such should not be altered, only seasoned. In addition cooking them to more than medium ruins them (medium rare as better).

In Paris McDonald's serves Pommes Frites and they are exactly like they are here except for the name. Just proves that French Fries = Pommes Frites, the only difference is the language!

The answer is "Sometimes"! It actually depends on the burner that you're using for the Dutch oven and the type of fryer. Normal 110 volt countertop fryers usually have about 1500 watts of power and some electric burners have a much higher wattage. Of course a gas burner is even more powerful as would be a commercial electric fryer. The only advantage to the electric fryer is that the heating element is completely surrounded by the oil so all the heat produced is transferred to the oil. In my opinion this is not offset by the difficulty required to clean an electric fryer.

I'll give it a try, I don't think it's the one I remember but it sounds good. The one I'm looking for I believe uses regular granulated sugar and actually fluffs up like whipped cream. I think also the ratio of sugar to raspberries with almost equal.

I've always baked mine at 350 for about an hour or a little more. I find that rhubarb takes a little longer to soften and most other crisp fruits and if I have the temperature to high the top gets overdone before the fruit is done.

Many years ago while I was growing up in upstate New York my mother and grandmother used to make a whipped raspberry frosting that was served chilled. Unfortunately overtime I've lost the recipe. I know what contained whole fresh red raspberries and sugar and maybe one or two other items. It was very simple to make, all you did was put the ingredients in a chilled bowl and beat them at high speed with an electric mixer until it formed soft peaks. You then just kept it in the refrigerator until serving it over angel food or pound cake. It never get very stiff, soft peaks was about as stiff as it ever got and it got softer (runnier) if you did not keep it refrigerated.

Has anyone ever had anything like this and know the recipe? I do know it didn't have whipping cream in it so it's not a whipped cream frosting nor did it have cream cheese if it helps any.