Sentences with phrase «great cooking which»

Great cooking which took a lot off our minds, while ensuring our stomachs were well satisfied.

Not exact matches

Good cookware handles heat with ease and provides the foundation upon which great textures and flavors take form, but not too many home cooks can say this is their experience with the pots and pans they use regularly.

My roommate who cooks often attests that «flipping eggs has never been so painless, which makes it great for even those new to the kitchen.»

Cook explains that the difference between a password and a biometric identifier is great under the law — you have a right not to reveal the contents of your mind, which includes things like a password, but your fingerprints are a part of who you are and you expose them to the public every day.

Wendy's has cooked up — pardon the pun — a particularly ingenious effort to promote the return of its pretzel bun burger (which is great, by the way) with a Twitter campaign that has obviously been well planned out.

It's a great tool for purging worry and particularly fitting for No Taste Like Home, an Asheville, North Carolina, company that gives wild food adventure tours in which participants forage for wild mushrooms and other edibles which get cooked up for them at a local restaurant.

«It's a distraction from the core business, which is cooking great food,» he says.

Food - sharing platform LaPiat, which plans to launch in April, provides a platform for entrepreneurial cooks in the Greater Toronto Area to make some extra cash from home.

As a skilful cook says of a dish in which there are already a great many ingredients: «It still needs just a little pinch of cinnamon» (and we perhaps could hardly tell by the taste that this little pinch of spice had been added, but she knew precisely why and precisely how it affected the taste of the whole mixture); as an artist says with a view to the color effect of a whole painting which is composed of many, many, colors: «There and there, at that little point, it needs a touch of red» (and we perhaps could hardly even discover the red, so carefully has the artist shaded it, although he knows exactly why it should be introduced).

Hey Erica no of course that's a legitimate question — I don't put grapes in smoothies as much as other fruits simply because they're not as nutritionally dense and I just tend to mostly cook with the fruits which I love the taste of — but that the great thing about the recipes, and especially smoothies, you can use it as a guide to add things you have in the fridge or whatever so I'm so glad you're adding different things!

Unfortunately, our cuisine isn't very healthy — loads and loads of meat, white flour and potatoes, so I really enjoy cooking and be inspired by yours colorful and delicious recipes which ALWAYS turns out so great that everybody is licking their fingers for another portion.

It was such a great way of doing things as it saves time and money and every night we got to sit down together with a delicious, home cooked meal, which was amazing.

So, there you have it, a slow roasted Greek lamb leg which is a great counterpoint to my super quick cooking Grilled Butterflied Lamb Leg.

They make all kinds of oats, but the oats that I used are quick - cook oats which are great to use in overnight oat recipes since they turn out really thick and creamy (not too chewy).

By the way, the recipe that I based my one off also uses garbanzo beans (chickpeas), which is a great way to stretch the meat further if you are cooking for a large group.

The pods have great aroma which makes them very useful with all kinds of cooking.

What's great about them is that they don't make a huge mess in your kitchen, which is great if many of you are cooking at the same time to put together a brunch.

'' glamorous» is such a bizarre concept, I think: from your photos (which seem to have evolved recently, and look possibly even more beautiful than before, if I can say this) it shows your ability to transform the simple plates of a family meal (the best, to me, even if I'm sure the ones you cooked at the Rizt were great too) into beautiful things, and the care you put in them.

Oats do not take longer time to cook and they hardly take few minutes to get cooked perfectly which are a great diet solution when one is rushing to schools or office.

Most of my cooking in this style is kind of thrown together, which is why I don't often post it, but I will make an effort to really document what works, why I did this, that, and that other thing, and will keep on making food that tastes great and makes you feel great!

They cook really quickly, which makes them a great option on a rushed morning!

If you're a first timer to using coconut milk (which btw, is great for your skin, even when used in cooking, because of the high fat content) give this brand a try before going to any of the others.

Since they have baking powder in them as well as yeast, they are fairly foolproof, which is great for the less experienced cooks out there.

I used Kikkoman ® Less - Sodium Soy Sauce and water to cook the mushrooms and veggies with, which is a great way to eliminate the oil needed for a recipe where a sauté is recommended.

You can get a lot of kale into one bite when you cook it down this way, which is great for your body!

When I cook (and it's not as often as you might think) I feel like I should be creating new recipes, which is great, but I also feel I need to give the old favourites more love, especially the super simple ones.

Which makes this recipe a great and healthy choice for a weeknight dinner, when you don't have that much time to cook.

Red Lobster's secret formula includes Captain Morgan's Parrot Bay rum, which sweetens the batter and adds a great coconut flavor (plus you can whip up a nice cocktail with it while you're cooking).

I'm in an Instant Pot group on Facebook (the official one for the appliance, totally a great one to join no matter which pressure cooker you own!)

I could see that you & your family are great cooks, which prompted me to look at your website.

Saying that, I am completely aware that not everybody has tons of times on their hands to cook from scratch everyday (I work from home and I am also a food blogger which yes, obviously helps) therefore I think it's great that there is finally a completely plantbased range out there for those busy times when you just can't be bothered to cook.

In this case, I would make a big batch of the dressing, which can easily stay good in the fridge for 3 - 4 days, I'd also recommend cooking a large batch of brown rice (quinoa would also be great), and washing your kale and other veggies of choice so they're ready to assemble.

We are honored to be doing a cooking demo and signing at the Broadway Panhandler which is a great venue that often hosts chef and authors from various styles of cuisines.

Getting past her relatively small repertoire and several somewhat repetitive pictures and compositions, I applaud Joumana Accad's philosophy of food and the resulting gorgeous dishes she shares with us: Far from trying to impress anyone with blockbuster recipes or images, she accomplishes precisely the opposite, which is great news for us, the home cooks, whose corner she is resolutely in: Unapologetically simple, wholesome, sizzling fresh and natural, eminently doable, wherever you happen to be, however harried you might be.

There is also a group of videos that showcase some cooking tips, such as how to cook and rinse quinoa which is such a great aid for beginnings — I wished I'd found that video sooner when I first used that grain!

Skillet meals are great because you generally end up cooking everything in one pan, which means less dishes later.

But in my own cooking I try and use the most nutritious ingredients and almonds and oats have a great nutritional profile, especially compared to refined white flour which doesn't give you much other than energy.

I started cooking when I was very young and my grandmother and my great - aunt would give me instructions over the phone, which I would carefully and in a very detailed way write down to follow in the kitchen afterwards.

Each week Flay, Stone, Ells and Garcia working side by side with the competitors to further develop their concepts and put each competitor's restaurant concept through rigorous challenges and cooking challenges to determine which contestant's concept has the greatest potential for success and has what it takes to become America's next great restaurant.

Scripps Networks Interactive (NYSE: SNI), which also owns and operates Cooking Channel (www.cookingchanneltv.com), HGTV (www.hgtv.com), DIY Network (www.diynetwork.com), Travel Channel (www.travelchannel.com) and Great American Country (www.gactv.com), is the manager and general partner.

But only few time ago I discovered that I can use fresh broccoli and uncooked sweet potato into a salad, which is great as in this way all those good vitamins don't get lost in the cooking process.

My husband is perfectly willing to help me by spatchcocking a chicken, which is a great way to cook a whole chicken, but really gross when you have to crunch through those bones.

Green lentils keep their shape when cooked, but don't need soaking, which is great since I -LSB-...]

* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.

It has a long shelf life, which is great for keeping on hand, but what makes it truly special is its unique texture — very firm and chewy, holding great shape when cooked and excellent at absorbing all kinds of delicious marinades.

, which are great for everyday cooking.

I've never «boiled» chicken to cook it before so I wasn't sure how that would turn out but my concerns were unfounded and it's a great low fat method which I will probably use again to prepare some cooked chicken for a recipe.

The meringues are made with aquafaba, which is the water from cooked chickpeas that is a great alternative to egg whites.

Nazima from Franglais Kitchen blogged as well about how to cook one ingredient three ways, which is great when you want to cook different meals for the family from the same set of ingredients and Helen from Fuss Free Flavours posted about fudgey wudgey vegan gluten free black beans brownies, which sounds like another very inspirational children recipe!

I cooked down some frozen strawberries in lieu of the cranberries and added dried cherries, which turned out to be a great combination and gave the dish a beautiful jewel - like color.