Sentences with phrase «kitchen foods because»

Not exact matches

My avatar will know to shut my garage door at night at the right time based on machine learning algorithms, and will read my emails to me, and send you an email on its own, and maybe know when I'm in the kitchen and suggest a thin crust pizza recipe (because that's my favorite type of food).

(Also, because of the steady stream of customers, the food was hot and fresh from the kitchen.

Because I had a business background, I went into the kitchen and started to put everyone on an org chart and began mobilizing people to collect extra food leftover from the local businesses.

Though my current kitchen is a shadow of my former one, the food tastes the same or better, because now it's shared with a family and with longtime friends.

Churches and nonprofit organizations can also be important in this effort because they can offer small grants and loans to support not only direct food services (food pantries and soup kitchens, traditionally), but also the development of sustainable agriculture.

Franchisers thrive because of consistency in their food and each piece of technology in their kitchens must be calibrated in precisely the same way across every location to ensure a chicken sandwich in Buffalo, N.Y., taste the same as one in Lafayette, Ind. «If you don't know what you're doing you can really screw up their product,» Hodge warns.

I really love grilled salad especially with broccoli and its my favorite, It looks unique recipe I will try this at home rather ordering food delivery because they make the same and ingredients stays same too, So I will try this in my kitchen exactly the way you have explained.

Eating at home is another great way to go further with your food choices because in your home kitchen, YOU control the quality, portions and ingredients that make up a healthy meal plan.

When I was still finding my way around the kitchen and in food, recipes like angel food cake daunted me because of the amount of egg whites used.

Pumpkin Cheesecake Fillo Straws -LCB- Rachel Cooks -RCB- Easy Pumpkin Mousse Cups -LCB- Rachel Cooks -RCB- Pumpkin Roll -LCB- Gim me Some Oven -RCB- Creamy Pumpkin Cheesecake -LCB- The Kitchen Is My Playground -RCB- Puff Pastry Cornucopias with Pumpkin Mousse -LCB- Just a Taste -RCB- Slow Cooker Pumpkin Bread Pudding with Creme Anglaise -LCB- Oh My Veggies -RCB- Butternut Squash Tarte Tatin with Nutmeg Whipped Cream -LCB- Food Babbles -RCB- Pumpkin Pie Crunch -LCB- Chocolate, Chocolate, and More -RCB- Apple and Sparkling Cider Pound Cake -LCB- Kailley's Kitchen -RCB- Pumpkin Sticky Toffee Pudding -LCB- Because I Like Chocolate -RCB- Pumpkin Cinnamon Roll Cheesecake -LCB- Keep It Sweet Desserts -RCB- Caramelized White Chocolate Truffle Pumpkin Cupcakes -LCB- Keep It Sweet Desserts -RCB- Apple Pie Lasagna -LCB- Beyond Frosting -RCB-

Having a passion for cooking and baking AND a desire to be healthy has taken me on a kitchen adventure, because food that's good for you should taste GOOD!

[For all it's brand spankin» new gloriousness, our kitchen doesn't have very much space in the way of food storage so we had to figure out a shelving situation because this hippie has a lot of grub to store.]

It's partly about the sentimentality, say some chefs: «Her waffles were great, not just because of the process and incredibly light results, but because they represented what Marion was all about — home - style cooking that appeals to everyone,» says David Lebovitz, Paris - based food blogger and author of seven cookbooks, including My Paris Kitchen.

And because I can't not share more seasonal foodie love, here are a sprinkling of more recipes created by our food blogging #eatseasonal crew to give a go in your own kitchen.

Ethical Kitchen has become one of healing places not only because they serve nourishing clean food I feel safe to eat, but also knowing how they contribute to the community, I feel the care and love that is beaming from this little restaurant.

Food Network Kitchens nicknamed this the «broken enchilada» casserole because the soft layer of cooked tortilla chips on the bottom reminded us of enchiladas.

I got to get together for delicious indoor fooding adventures / kitchen experiments with two of my closest friends over the weekend, so we made a whole ton of food, partially to fuel my Foodie Fridays, and partially because we all needed a creative outlet of some sort.

They provide nutritious meals to people in the area with life - threatening illnesses, and the volunteering is super fun because you get to be in the kitchen preparing the food!

I recognize that I will never ever eat a dessert made out of Oreo Coookies again as long as I live and I probably won't ever be the type of mom who makes a three tiered «Oh The Places You Go» themed birthday cake, but I love to look at the pictures because they are fun and cute and beautiful, and then I take that inspiration back to my kitchen and set out to prove to the world that you don't need food coloring, bread crumbs or sugar to make food look cute and fun.

I too have a dorm kitchen fit with ovens and food processors but seldom use it for meals because I am forced to pay for a dining plan and it would be unnecessary money spent.

I tend to start bookmarking almost every recipe I see because, let's face it, bloggers nowadays are wizards in the kitchen with an incredible eye for food styling that makes your jaw drop as soon as you see their creation.

The Paleo Kitchen has over 100 brand new recipes (which is really saying a lot because they've both got an extensive wealth of fabulous recipes already on their blogs), some great tips for how to stay motivated, ideas on maintaining food freshness, advice on how to have fun in the kitchen, and mucKitchen has over 100 brand new recipes (which is really saying a lot because they've both got an extensive wealth of fabulous recipes already on their blogs), some great tips for how to stay motivated, ideas on maintaining food freshness, advice on how to have fun in the kitchen, and muckitchen, and much more.

Simon and his partner really want to cook more nutritious food at home and stop relying on unhealthy takeaways, but because both of them work it's just so hard to find the time to get organised in the kitchen, cook, and then clean up too.

But mostly because if my SO were trying to cut out the majority of animal products from their diet but only ate eggs, I would find that a lot easier to get on board with than a bevvy of steaks and fillets (read: dead animal carcasses) being grilled in the same kitchen I prepare my own food in.

True Food Kitchen's commitment to clean cuisine isn't just because of food allergFood Kitchen's commitment to clean cuisine isn't just because of food allergfood allergies.

Just because it's the absolute perfect food magazine for someone who's just getting started in the kitchen.

Bayless said that food trends were worthwhile, because they got people interested in food who wouldn't otherwise care, and that some of those people end up in the kitchen, cooking at home.

-LSB-...] because some of the most beautiful and delicious desserts come out of my kitchen in the summertime (proof and more proof), when my oven sits dormant for more than a few weeks and my food processor and -LSB-...]

Sometimes i'll get home and really don't feel like spending a lot of time making dinner, no i want to relax and do something else (although most of the time i still end up in the kitchen because, honestly i really love food!).

Actually, when I first started this blog, I thought that I would share more food and recipe stories because I love cooking and experimenting in the kitchen.

I used white - people - brand curry sauce a.k.a. Thai kitchen (because they sell it in my grocery store), so if you also have only inauthentic curry sauce lying around, rest assured that this is white people food and it will still taste good with white people curry sauce in it.

I remember standing on my kitchen island trying to get an overhead shot because that's back when I actually thought you could make AND photograph food in the kitchen.

It's a very popular item in a lot of plant - based kitchens because it adds the savory flavor that is missing from a lot of foods when you take out animal products.

For two reasons: one, because I'm a busy lady and though I love to bake, lofting around in the kitchen on most weekdays just doesn't fit in my schedule (even as a food blogger!).

Because they don't have a steady access to a kitchen and can not generate many cooking posts, they've lined up some food bloggers to present new recipes as guests.

The one thing I hadn't brought with me were rat traps of any sort, and the Afghans were accustomed to ignoring the creatures» forays into the kitchen because their food supply was so limited there was little for the rats to eat.

This has a trickle down effect on the economy, because as restaurants more quickly turn over tables, they will need a consistent and high quality source of materials, be it food, kitchen equipment, front of house supplies, and / or the countless other odds and ends that a restaurant needs to operate.

Let me explain by example, because truly this is a magnificent compendium for anyone interested in being creative in the kitchen or simply eating good food.

I hope you fall in love with playing in the kitchen because it really is a great way to connect with yourself, your food, and your family.

One of the reasons Freegan Pony relies on professional chefs instead of just cooking the food themselves is because these chefs have been trained to know what's edible and what's not, paying close attention to cooking temperatures and kitchen hygiene.

Honestly, I don't often volunteer on Thanksgiving, because it's the one day a year that soup kitchens and food banks actually have enough helpers.

Spray to add a little fresh air to your kitchen, a soy - based candle to tackle the toughest of food odors and a Fresh Pod because trash cans could use a little Fresh Wave love too.

Both of my kids grew up to be very skilled in the kitchen as avid bakers and chefs because we defined what a true treat is and they have, from day one, preferred to eat clean, real food.

Another school - food bill, proposed by the American School Food Service Association, would require all school cafeteria managers to implement safe food handling and preparation practices, because many outbreaks stem from sloppy practices in kitchens where food is prepared and serfood bill, proposed by the American School Food Service Association, would require all school cafeteria managers to implement safe food handling and preparation practices, because many outbreaks stem from sloppy practices in kitchens where food is prepared and serFood Service Association, would require all school cafeteria managers to implement safe food handling and preparation practices, because many outbreaks stem from sloppy practices in kitchens where food is prepared and serfood handling and preparation practices, because many outbreaks stem from sloppy practices in kitchens where food is prepared and serfood is prepared and served.

We're unlikely to see him poring over dense regulations, struggling to meet an underfunded budget, lamenting the lack of a real school kitchen in which to cook and store food, dealing with a cafeteria too small to accommodate his students, competing with fast food outlets because of an open school campus, or, most importantly, battling an unyielding Congress for more school food funding.

Because we progressed my baby very quickly through purees to soft solids (here's how), by 8 - 9 months he was eating mostly soft table foods cut up for him - red beans and brown rice, ground beef with white beans, oatmeal and yogurt, and just about every fruit and vegetable we've got in the kitchen.

It was a cold spread because I have an ancient kitchen so keeping food warm is a big issue.

I can have the baby on the counter in the kitchen and put some food in front of him and he's happy cause he can see me and i am happy because i can do stuff in kitchen with him close to me.

Because they have fully equipped kitchens, we can make our own food and pack it up if desired for lunches and day trips.

I was mainly surprised because the Head Chef and Assistant Owner I knew from my youth made it very clear that the kitchen always has a separate area to prepare dishes for food allergic customers.