Sentences with phrase «let cook with»

We have had special time with just her (tool her to the store to pick out new toys, coloring books etc — came home and played with her), I let her cook with me, try to engage activities.

Let's cook with spice for as long as we can...

Let it cook with the onions for about 10 - 12 minutes, or until it's evenly browned.

We bought this chair to clamp to our counter when our son decided he would only let us cook with him in our arms.

Let them cook with you.

Just let them cook with the rice.

Incredible, I added about 6 pieces of uncooked bacon chopped up, and let it cook with the chorizo.

Five minutes before the end add the peas and let them cook with the quinoa

just wondering if there is any reason not to put the sweet potato in raw and let it cook with the rest.

I am entering this into Lets Cook with Cheese.

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

Well, cauliflower florets may not be green, but I did include quite a few of the leaves, so I am cheekily entering it into Lets Cook With Green Vegetables over at Simply Food.

I think The Bug will forgive me for not always letting him cook with me as long as I keep making him treats like this...

Not exact matches

In 1996 football coach Bill Parcells famously resigned as the coach of the New England Patriots with the parting statement, «If they want you to cook the dinner, at least they ought to let you shop for some of the groceries.»

This means less programs, Martha, and more time letting people cook for you every once in a while (and being gracious with your thanks).

Start by cooking the buckwheat, simply add it to a saucepan with 2/3 of a cup of boiling water and let it simmer until all the water has been absorbed.

Add water and apple cider vinegar, cover with a lid and let cook for about 20 minutes or until the veggies are tender.

Hi Claire, lots of veg make awesome sauces — tomatoes are great because they're so saucy but I definitely think you could experiment with slow cooking and blitzing any veg in a pan with oil and seasoning — let me know how you get on!

While these cook place the peas in a big saucepan and cover with cold water then bring them to the boil, letting them bubble for a minute or two once they reach that stage.

Just before the carrots and lentils finish cooking, place the olive oil in a frying pan with the turmeric, cumin and mustard seeds and let them cook until the mustard seeds start popping.

Bring the pan to the boil, once it's boiling turn the heat down to a simmer and let the potatoes cook for about twenty minutes, until they're soft enough to easily pierce with a fork.

Can i coat my tortillas with the sause and throw it in the oven till the cheese and beef cook instead of letting the sause sit for two hours?

Add chorizo in center of pan and using your spatula break it up to smaller pieces and let cook 2 - 3 minutes before mixing with potato mixture.

I put the meat and the spices in a large pot and brought it to a boil, then turned it down to a simmer and let it go for about 4 hours, basically cook it until it is tender enough that it just pulls apart with a fork.

Let the thighs simmer for 40 - 45 minutes, basting with the cooking liquid every 10 minutes or so, until meat is exceptionally tender.

Cooked them at 350 ° for 25 minutes on a lined baking sheet and then dropped them into a big pot of minestrone soup and let them simmer along with the soup a few minutes before serving.

I will let this cook for 3 or 4 hours and than chop meat of shank and add back to soup, along with hominy and taste for flavor.

I let them pick recipes -LCB- love the Meal Makeover Mom's Cookbooks -RCB- to try and cook with me.

3) Add in the sugar, vinegar, garlic, and thyme, stir and let cook a minute until fragrant 4) Add the flour in, stirring and scraping the pot with a wooden spoon 5) Mix in your beer of choice and let simmer for a few minutes before adding in the chicken stock.

Spray the top of the dough with cooking spray and cover with plastic wrap; let rest 10 minutes until it is puffy.

The fish: Halibut or Alaskan True Cod / The halibut is thick and should be cooked over low — medium heat for a longer period of time / The cod will cook quickly and will benefit from high heat / Either way, salt and pepper uncooked fish / Drizzle 2 T olive oil and 1 T butter into a non-stick sauté pan / When oil is hot, add the fish / Sauté cod on medium high heat for 3 — 4 minutes per side, halibut at lower heat for 7 or 8 minutes per side / Add a piece or two of lemon to the pan, flesh side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucence.

The spinach: Wash and rinse a big pile of spinach, 6 - 8 cups or more — it cooks way down / In a large pan let a clove of finely chopped garlic sizzle in a couple of tablespoons of olive oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set asilet a clove of finely chopped garlic sizzle in a couple of tablespoons of olive oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set asiLet it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set aside.

Line a 10 × 15 jelly roll pan with foil (let the foil hang over the sides for easy removal of the hot bars) and spray with cooking spray.

Plop them all in your favorite slow cooker, cover with water or broth, put a lid on, and let it cook on medium for 6 - 8 hours.

Love dishes that let me walk away from the stove for awhile — tough to cook at the witching hour with the kiddos:).

Directions: Heavily salt a large pot of water and bring to a boil Add macaroni and cook as directed on package Melt butter and Velveeta Cheese together, stirring constantly Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melted

To poach chicken, you just cover the chicken pieces with water and let them simmer on the stovetop until the chicken is cooked through.

I feel like I should probably cease with the chatting and let you guys get to cooking and whatever else your Sunday has in store for you!

Ingredients & directions for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it coolet sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cooLet cool / Sauce thickens as it cools.

Directions: Put turkey leg or thigh in pressure cooker / Cover with broth and water / Add vegetables, thyme, bay leaf and peppercorns / Tighten down lid and cook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and scook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and sCook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and skin.

Then I simply cooked the quinoa per the package directions - bring the pot with liquid and quinoa to a boil, cover it and let simmer for about 15 minutes.

Spray the inside of a bowl with cooking spray, place the dough inside, cover, and let rise in a warm place until doubled, about 1 hour.

These twice - cooked new potatoes are roasted until golden brown, coated with a special version of our homemade buttermilk ranch dressing, then baked a second time to let the flavors marry.

Making the dough, letting it rise, rolling and forming the donuts, letting them rise again, then frying, filling with jelly, dusting with powdered sugar... that's just too many steps for an antsy cook like me.

Doing this math was the hardest part of the whole process because this recipe literally consists of putting the pork butt in the crockpot with the sauce turning it on low and letting it cook for about 8 hours.

Or / and for the ones who say it's too thin, I would add a tablespoon of flour to the pan after saute the onions, let it cook for a minute, stirring to mix it well with the onions.

It meant I could look up recipes and create my own version like I usually did with everything I cooked, rather than having to say a prayer to the gluten free gods that my baked good would work out, let alone trying to figure out the cost of all the GF flours on our then grad student budgets.

Give the mix a stir and cook for a further 5 minutes, then take it off the heat and let it sit with the lid on for 5 mins.

It's no fuss... you let your pork roast (I use Boston Butt) cook all day in the slow cooker... the meat will be moist, tender and ready to serve on buns with your favorite sauce by game time.

I just put the beans into the slow cooker along with all of the other ingredients and let them all cook together.