Sentences with phrase «after done cooking»

We addd some already cooked brown rice to it after done cooking to give it some substance.

After done cooking, I always portion my soup out into individual serving size containers to refrigerate and freeze for daily use over the next couple weeks.

Not exact matches

But after you do that, you'll have access to a glorious archive of Julia Child and Jacques Pépin cooking content.

Many of the activities that we do after work — exercising, cooking, or even walking the dog — are ideal times for the perfect idea to strike.

Because if you didn't already know, you can get a pretty grim case of food poisoning from eating reheated rice; it's not the reheating that causes the problem, but instead the way the rice has been stored after being cooked the first time.

Sure, we all did it as a desperate after - school snack, and as a 7th grader who can't cook, it's a good, quick choice.

Apple shares helped lead the stock market on a steep dive Monday morning, but the tech giant made a partial recovery after CEO Tim Cook assured a popular Wall Street commentator that his company is still doing well in China.

Apple CEO Tim Cook, who pointedly did not support President - elect Donald Trump during the campaign, asked his employees to come together and move forward after the election.

She said she didn't learn to cook until after she got married and that she had to look up how to make fried eggs in her Betty Cocker cookbook!

It's very inconvenient for Christians to have it pointed out to them their messiah did NOT GET THE JOB DONE, and after the Bar Kochba revolt and Jerusalem was completely destroyed, they had to cook up a new paradigm, to keep the failed cult going.

But from Scripture, I don't think that you can make the case stick that women are supposed to stay home exclusively to look after the cleaning and cooking and educating and raising of children.

After quite a few years of cooking and developing recipes, we have managed to build up a little bit of confidence and don't panic over kitchen...

I didn't have a full buln of garlic, and I forgot to measure the beans after cooking, so I think I had too many, an it ended up almost a dip like consistency.

Do you eat the peel on these or do you peel them off after cookinDo you eat the peel on these or do you peel them off after cookindo you peel them off after cooking?

It is much lighter — I didn't want to take a nap after one slice — which is the general goal of my cooking nowadays.

Usually I cook beans in the morning after soaking overnight and do all the rest for lunch.

Ella, after having baked the brussels sprouts, simmered the quinoa and sauted the mushrooms do you then put them all in a pan and cook for a bit longer?

One thing in particular that I've being doing in my new home is every weekend, I've cooked up one vintage fall dish after another.

the brownies didn't cook after taking over an hour in the oven.

After 25 minutes stick a knife into one to check it comes out clean, if it does then they are cooked.

I put 3 tbsp in as I didn't want them too strong for the kids but unfortunately they didn't taste chocolatey at all and they didn't seem cooked when I took them out of the oven, even after 25 minutes.

I made these brownies last night, however after cooking for 20 minutes, the fork did not come out dry.

Hi Ella, Your food is so amazing, it's brought me back into the kitchen after many years of not «cooking», but I do have a question.

The pie will cook for an additional 45 minutes or so after it's filled and they'll have plenty of time to cook through by the time its all done.

Tomatoes are one of the few foods that have more nutrient availability after they are cooked or processed in some way (and by processed I don't mean concentrated, mixed with sugar and called ketchup).

After the oatmeal is done cooking and it has that delightful creaminess, I add some fresh thyme to build another layer of fresh, spring flavor.

But if your zucchini is refrigerated or you prefer cooked, there's a few things you can do after spiralizing.

All mushrooms have a significantly large water content, and tend to shrink down to about half their size after the cooking process is complete, so when you see how many mushrooms I'm asking you to cook (just shy of three pounds) your eyes may pop out of your head a little — do not panic.

Anyway after a change in circumstances in 2015 (and my ever increasing frustration at the levels of poncyness in the food industry) we decided that we really should do something about it and started producing cooking sauces but they had to be «healthy, exceptionally tasty and made from the minimum of ingredients for the maximum taste and most importantly Nowt Poncy!

My husband and I do Japanese January every year (just japanese food, which I not only love cooking but also is a good, tasty health kick after a full - on December!)

After cycling home on a flat tyre, doubling the time my ride should have taken me, the last thing I felt like doing was cooking dinner.

These cookies needed to be refridgeateed and they did expanded a lot after cooking however the tast was so good I can look pass these flaws

While I do love to cook and try new things, I will also eat the same breakfast or lunch, day after day.

I did have to flavour with more salt than listed, a bouillon cube plus pinches (all added after the peas were cooked.

I've cooked the bananas... you don't mention adding the vanilla, or when to add it, but I'm an experienced baker, so I'll add it after I take the bananas off the stove so it doesn't evaporate.

Do not over cook the cake because this cake should stay moist on the inside after cooled.

After making these, I honestly don't think I'll ever be able to eat a home - cooked burger on any other bread - like device ever again.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of leCook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

I used to try and cook everything myself, and then realized after a few years that friends not only don't mind bringing food to contribute — they usually WANT to!

After a fab morning at the farm, we were all getting peckish, and we weren't disappointed by what was awaiting in a barn: we had our own local chef doing a cooking demonstration for us: Sussex Smokey Scotch Eggs and Vanilla Crème Brûlée.

This pork is dry rubbed then refrigerated for 4 hours (hence do it in the morning) then wet rubbed or loaded down with a wet marinade for another 4 hours (hence do this after lunch) then grilled to culinary perfection for 15 - 20 minutes (hence its the husband's turn to cook).

I cooked it for 30 minutes and would recommend leaving out the coconut milk and the mushrooms after pressure cooking so they don't get too mushy and the coconut milk will curd.

One thing that I did find made them taste literally epic, was to leave them to fully cool down after cooking and then heat them up again as when you first cook them they almost seem too soft in the middle.

You could try this: After I add the blueberries, I push them into the batter with the spatula otherwise when you turn them the batter sits up on top of the berries and away from the pan and they don't cook as well.

After setting the cooked kale aside, I added the tempeh (my wok didn't need extra oil), the maple syrup, coconut aminos & liquid smoke.

Hi, I am in the middle of making this dish and I was wondering if I can cook it longer, I didn't realize how early it was when I started it but would it be okay after cooking it on low for 4 hours if I change the setting to warm and keep it in for a few extra hours or do you think it will be overcooked?

My alterations: 3t dried thyme (had no oregano) 15 oz canned unsalted diced tomatoes, lightly drained (fresh are out of season and mealy right now) Caramelized / seared all veggies, seasoning while cooking (instead of seasoning after mixing) Cooked covered until bubbling — Renny, maybe your orzo didn't cook through to release the starch?

The longest step is cooking the broccoli florets, but after they're done, you just need to toss them and the rest of the soup ingredients into a Magic Bullet cup and blend.

After you are done cooking the quinoa, place it into a large bowl (while it is still warm) and stir all of the ingredients other than the coconut into it.

But the magic, to me, is not the chicken itself, but what you do with it after it's cooked: serve the pieces whole, with warm tortillas and pico de gallo... and whatever other scrumptious sides you can manage.