Sentences with phrase «did i cook them for too»

Did I cook them for too long or what could I add to make them more moist?

Not exact matches

Maybe your wives could marry each other too, and you two could do the cooking and cleaning for them.

I too have attended church my whole life and don't remember too many of the sermons that were preached, and, now that I think about it, I've been married to my wife for over 20 years, and in that time, she's cooked over 20,000 meals.

Sharing the recipes too but also making something like this into a business, not for personal gain necessarily, but because I think most people eat less healthily because they don't have enough time to cook.

Perhaps try to not the the bottom of the pancake cook for too long and try to flip is soon so it doesn't stick!

It couldn't be easer to make too, all you have to do is slice up the veggies, cook them with coconut oil for ten minutes and then mix them in with some buckwheat noodles, dried herbs, tahini, lemon juice and tamari.

You don't see most of what I eat online and most of my meals are far from beautiful, I often eat quick cook porridge for dinner, jars of peanut butter with a spoon for breakfast, tubs of hummus with slightly stale rye bread on the tube for lunch and a few too many trays of not - quite - right brownies when I'm recipe testing.

As a favor (and probably a good idea too for most people who visit your blog and willing to embark on the health cooking) i'd like to ask you if you possess / own all the blenders you sell on your website and if so... it would be very nice & useful for you to perhaps make a kind of review and give an honest advice on what they can and can not do and the kind of performance to expect... Not everyone can afford every piece of the ideal raw foodist equipment like the Magimix food processor and a Vitamix or Sage blender.

It does have a temperature setting too though for cooking.

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.

While we don't mind eating leftover supper for breakfast and leftover lunch for supper we eat a variety of foods depending on the season (the vegetables in our veg box change every week so we get the variety without too much planning on our part) and how we're feeling — so if we're cold and tired then we prefer cooked food and when it's hot we enjoy plenty of raw foods.

Bake at 350 degrees for 40 minutes (ovens vary greatly with cooking time, so just make sure the center doesn't feel too jiggly and it should be all set!).

However, I am a practical person and I don't have a slow cooker because it just uses too much electricity for cooking a dish (2 hour - 4 hour cooking?

What do you make for dinner when it's too hot to cook?

Don't they know that they set the bar way too high for little home cooks like me?

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.

When I meet the all - too - common New Yorker who says «I don't cook,» I always ask what he does for meals, out of a genuine (if naive) curiosity (because I know all the reasons that cooking can be a pain when life is busy).

There are a few things that could cause the caramel to be too runny: — adding water to the sugar for the caramelisation part (in this recipe, you melt and caramelise the sugar with no water added; if you do add water, it might end up runnier), — not «caramelising» the sugar enough (but that changes the consistency by only a few percent), — not cooking the butter and caramelised sugar mixture long enough (it really needs to be a few minutes), — not using double cream but whipping cream or something with a lower fat content, — not allowing the caramel to set in the fridge for a few hours (the caramel should set into a sticky layer that should be able to be cut and isn't runny).

I've been reading and cooking and baking from your blog for what feels like ages and so many of my friends do too.

Ok, they were still delicious, just a little crunchier than I think they should have been, and you can see by picture how they cracked a bit.I think not cooking them quite as long would have eliminated some of the cracking.Next time I would refrigerate the dough prior to flattening them too, I don't know if it would help but it sounds like a good idea.All I can say is a little crunchy they were perfect for dipping in milk, and since I brought the cookies, you can bring the milk!Thanks so much for stopping by today, have a very cookielicious day!

I also just put the mix directly on the baking tray, sprinkled with a tiny bit of rice flour and flattened into shape before cooking, rather that what Her Pigness describes doing which was too time consuming for me and I was in a hurry (as usual)!!

Do you love cooking dinner at home and have a «mall food court» meal for those need - something - quick - and - don't - want - to - have - to - plan - or - work - too - hard days?

They have been on my cooking «to do» list for too long.

I am sooo glad I found this dish for one, I love red beans and rice but don't cook it because I always make too much.

I pinky - swear that I am longing to order your bread book... I love baking and cooking but I just recently had to do the gluten - free switch while baking and cooking from scratch for my family of eight and it has been almost completely overwhelming to figure out what to make that I can eat too.

You don't need to cook it too long, just for about 5 or 6 minutes.

This way I don't have to think too hard and can save my creative cooking for Saturday and Sunday when there's usually ore time.

This makes them great ideas for days when you just don't want to get too involved in the cooking process, but want a healthy and delicious meal you can rely on.

Chicken doesn't have enough fat for the technique to work; it also would be way too long of a cooking time.

I bought a new - fangled candy thermometer just for this recipe (I'm not inclined to deep - frying and very few candies appeal to me as much as these do) but it was so new - fangled that I used it incorrectly, and likely cooked them at the last stage too long.

Hi Becky — I do cook it at the higher temperature for the rest of the time, but if it's getting too brown you could reduce the temperature and / or cover the quiche.

A recipe is barely needed but here's what I did — this method will work for other types of fish too, just adjust your cooking time to the thickness of the fish.

Thankyou for sending the entry to Lets cook with cheese event please do send it to Flavours of Mexico too event details at simply.food

My go to is a big bowl of steamed organic broccoli (doesn't take too long to cook as long as I've got it all chopped and prepped beforehand — I often chop veggies in the morning ready for dinner) dressed with olive or macadamia oil, turmeric, dulce, Himalayan salt and pepper.

I've been using a stove - top pressure cooker for many years, and eventually bought an instant pot too, but it isn't getting any use, because I just don't know what to do with it.

The Cook's Illustrated vodka one doesn't work for me (too wet), so I'd been doing all butter ones using a pastry blender or food processor.

What puzzled me though is that you cook the lentis for so long — no matter what kind I use, they're always very much done after 10 - 15 minutes, and the sweet potatoes need less cooking time, too.

Either I'm too tired or not in the mood for what's on the plan or I just don't want to cook something complicated... whatever it is it is nights like that where breakfast saves dinner.

here too as a binder that you don't need to cook for safety, like you do eggs.

Your bread pan should work just fine, just be sure to follow the instructions for watching it to be sure it doesn't rise too high.the cooking time will also be the same.

It's been a year of cold meals due to taking photos for too long; A year of cooking up a storm in our little kitchen; A year of fails, triumphs, late nights and early mornings; A year of batter splattered clothes and flour in my hair; And most importantly, a year of doing something that I love and look forward to every day.

I am not a huge fan of red curry paste, I do like it from time to time, but I find it too hot for regular cooking, if I use it than I have to cook something different for the children.

Spread out a single layer of kale onto a oven tray (you may need to do this in two - three batches) sprinkle a little sea salt over the top and bake for 10 - 15 minutes, turning the leaves once during cooking if the outer ones are starting to brown too much.

If you want any meats that need to be cooked, do so beforehand; on - grill time is too short to allow for cooking all the way through.

I have done a juice / smoothie «fast» once before, and my lovely mumma once signed me up for a soup subscription so that I would have nutritious food to eat when I was too busy with school to cook (AKA always).

Their packaging even boasts «good consistent texture, not mushy»; however, I do find that the suggested cooking time of 14 - 15 minutes is too long for my taste, so I drain it after 12 minutes.

Cook for about an hour, but watch it so the pumpkin doesn't get too soft and collapse.

Enjoyed the sentiments about you and your mom, cooking does that for me too... it's all about the love.

I use my microwave mainly for reheating things as I freeze EVERYTHING — bread, muffins, cakes etc (being gluten free you have to unless you can eat fast:P) but I don't usually cook too much in it as my microwave is horrible.

I say that because I don't use the 3.5 to cook out of because it's too small, it's just for baking bread.