Sentences with phrase «after cooking so»

I had one, but it had zero flavor after cooking so long.

Hi Loretta, you could use frozen cranberries, they would probably just be more liquidy - after cooking so I would strain most of the juice.

The meat was so tender after cooking so long and the sauce was really rich.

I was in a fog after cooking so much for Claire — I couldn't think of something that would be yummy, quick and not too complicated.

Carole, when you make a jelly donut, the jelly goes in after you cook so you should be able to make these into jelly donuts oil fried or air fried.

Maybe strain some of the liquid out of the cauliflower with cheesecloth after you cook it so that it has as little water content as possible.

Not exact matches

These picks can save you time before, during, and after you cook, so you can focus on actually enjoying your meal.

As Apple CEO Tim Cook commented when asked about cultural changes after Steve Jobs» departure, «We've turned up the volume on collaboration because it's so clear that in order for us to be incredibly successful we have to be the best collaborators in the world.»

Be careful because you can accidentally cook some parts while thawing, so make sure to always cook fully through after thawing in the microwave.

That's why Kidfresh meals are frozen immediately after being cooked, so that they keep all the good stuff for a long time.

We document everything we cook and eat on Facebook now, more information that anyone had ever wanted, and those guys supposedly cooked up Jesus so much after the fact.

There aren't many trains after midnight so, when I have fed the signal box cat and cooked my tea, I am free to read until the morning shift man arrives at six o'clock.

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.

So not too long after breakfast, I whipped up the dough, cooked a tomato sauce and bought lots of mozzarella cheese.

The ripe banana combined with apple juice, a little date syrup, a splash of pure maple syrup and a sprinkling of cinnamon makes them so wonderfully sweet, providing the perfect base for the blueberries and raisins, which after cooking literally explode in your mouth in a burst of juicy deliciousness!

Love raw lasanga and the cooked lasagna used to be my fave dish as well but I Always felt so bad and Heavy after eating it.

Having so much apple and pear also means that it stays deliciously moist, even after cooking, which is wonderful.

They were still too wet after the 20 minutes in the oven, so cooked for a further 5.

But unfortunately I couldn't afford medjool dates so I put some Deglet Nour dates (I buy some organic paste) and I wasnt sure of the proportions but the taste is amazing after cooking!!

For this I just baked the squash for an hour or so, rubbing each piece with olive oil and a sprinkling of chilli, after cooking for that long they become so wonderfully tender so every bite literally melts - in - your - mouth.

The blend of spices worked so well I was feeling lazy after a busy day so used cooked lentils (also added a couple of grated carrots for extra texture haha) but it still worked fine, just needed much less time to cook.

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.

I have to admit sometimes cooking with fresh spices can be intimidating, but after seeing so many chefs artfully use fresh spices I decided to whip up a pork chop dish with fresh rosemary.

I have a hard time getting back to cooking after a vacay — but this is the perfect way to slide into the daily grind — and I am so loving that pineapple BBQ sauce!

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.

Thanks so much for your blog, it's helped give me back my cooking confidence after going gf.

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

HOWEVER after 15 minutes the buns were only half cooked????? So I rotated the tray (as per your suggestion) and reset the timer and at thirty minutes the buns were acceptable.

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.

Even though those simple recipes may be tasty, a good home - cooked dinner for one or dessert for one is what so many solo cooks are after.

I prefer cooked garlic so add after veggies cook.

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 love simple and easy meals... I mean, I named my blog» easy cooking» after all, so this fits in the affordable, simple and easy meal category.

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.

I know cooking another meal isn't ideal right after you made a massive meal for Thanksgiving but turkey lasts a bit in the refrigerator so you can take a break for a day or two and then shred up the turkey or rough chop it and make this curry turkey pot pie.

After a long time of just enjoying your recipes for the sound of them and the pretty photographs, this was so simple and unusual that I was inspired to cook.

So, what I considered is that I could start the cooking when I leave and set the timer to turn off after 4 - 5 hours (whatever the time is).

After browning, they were covered in a rich sauce (almost a gravy, but not quite so thick and heavy) of red wine and beef stock, and baked in the oven until they were cooked though and the cheese became a pocket of melty deliciousness.

When cooking with honey, sometimes the pan can be a nightmare to clean after because of the stickiness, but this was so easy.

Maldon salt has large crystals so 1 tsp is closer to 1/2 tsp in fine salt ** Some quinoa needs to be rinsed before it is cooked otherwise it will have a nasty bitter after - taste.

I am the only one who will be eating them so I froze half the batch AFTER cooking (next time I'll probably freeze before); the other half went into the fridge.

We've literally eaten nothing but one pot meals for the past four months, with hardly any barbecue making an appearance on our table this year, so I'm excited to finally have some time to cook some new food after spending most of this year testing new recipes for you to try in a year and a half (ha!).

I find that for the best texture you should let the cutlets rest after cooking for 10 minutes or so before digging in.

Also, the first time I took it out of the oven it was still raw inside even after cooking for quite a long time, so I had to put it back in.

After smelling this cook for so long I couldn't wait do dig in.

• Soak the brown rice for the same reasons - I can never seem to get the water ratio quite right after soaking my rice, so I just cover it with water to cook and them drain it once it's done, like pasta.

After an hour or so, when the chicken is fully cooked in the water with the veggies, remove it and separate the chicken from the bone and then toss the bones back into the stock pot to let it gently simmer for hours and hours.

I developed this recipe over several weeks, frying batch after batch, adjusting the mix so it won't fall apart in the oil (one of the most common problems of cooking falafel), adding big green vibrant ingredients to amp up the nutritional value and chasing the right taste and texture.

Making too thin of cookies (you need enough mass in the middle so it finishes cooking after the top's set).