Sentences with phrase «as a cooking ingredient»

It's also rather good as a cooking ingredient.

Dulse is already widely used in powdered form as a cooking ingredient and has been popular in Ireland, Iceland and Canada for centuries, though less so in its fresh form.

You can use protein powder as a cooking ingredient to make healthy meals and snacks.

It can be used as a condiment or as a cooking ingredient.

Fruit Gourmet supplies a variety of fruits including prunes, apricots, figs, grapes, mangoes, strawberries, raspberries, apples, blueberries, bananas and cranberries, sold to the consumer as cooking ingredients and as healthy snacks, packed in bags as well in bulk.

Ever since incorporating lavender into our breakfast biscotti, we've fallen for it as a cooking ingredient.

Colman's mustard was originally manufactured as a dry powder, or mustard «flour,» that could be used either as a spice itself or mixed with water (or other liquids) to produce «made» mustard, for use as a cooking ingredient or table condiment.

A possible concern would be milk as a cooking ingredient.

You might know sesame oil as a cooking ingredient, but it also has some great benefits for hair like encouraging growth and preventing dandruff.

The same is true in most restaurants — fast foods are especially full of it, but most food services use sugar as a cooking ingredient.

Chuidian: We are looking forward to expanding into different tools of delivery for our natural health supplements, from a recipe book on using our formulas as cooking ingredients to nutrient treats for easy delivery on the road.

Not exact matches

* The Orange Chef The San Francisco - based startup developed a smart kitchen scale that could measure the nutritional value of ingredients as you cook — a product so advanced it also attracted investment from Amazon rival Google.

This summer, the New York Times will begin selling ingredients for recipes from its NYT Cooking website as the newspaper publisher seeks new revenue sources to offset declines in print.

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 introducedAs 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 introducedas 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).

This simple soup can also be expanded to a more hearty soup, with the addition of ingredients such as cooked pinto or black beans, chicken or turkey, or even whole kernel corn.

The amount of food on the tray will affect the cooking time, but as long as the ingredients fit comfortably on the baking tray and it's not too overloaded, the cooking time shouldn't alter too far from the recipe.

As I'm always cooking and recipe testing it's impossible for me to stick to a meal plan, however, if you know your routine then this can be a great way to reduce your food bill as you won't buy new ingredients every daAs I'm always cooking and recipe testing it's impossible for me to stick to a meal plan, however, if you know your routine then this can be a great way to reduce your food bill as you won't buy new ingredients every daas you won't buy new ingredients every day.

Dedicated as I am to (obsessed by, as some would say) seasonale food, much of my cooking is based around nordic traditional ingredients and greens.

As i was cooking them i then read the comments page and thought oh no are these going to be a disaster and waste of money on all the ingredients but i just had a sneaky piece of the, out of the oven and OMG, they are gorgeous!

The trick about cooking porridge is adding all the delicious ingredients at the begining so that as the buckwheat groats cook and expand they absorb all the amazing flavours making the final bowl a million times more flavoursome than if you add them at the end.

In addition to the templates, the book is full of other useful tools that help make intuitive cooking a breeze: besides a regular recipe index, there is a cook by ingredient index, as well as mini-templates for creating flavor with aromatics, a whole bit on pairing spices, and a dressing and sauce section that has pretty much every staple sauce recipe you'll ever need.

I halve the ingredients as I only cook for two and even though I usually lack one or two of the veggies (I've replaced chickpeas with lentils before and have completely left out spinach and / or aubergine once or twice as well) the flavor is always spot on and not too spicy for me (probably because I use almost the full amount of sweet potatoes....

While the vegetables cook make the pesto; simply add all of the required ingredients to a food processor and blend until smooth, adding as much water as to your taste.

I have just cooked the blueberry muffins as you say they are like a liquid batter but they haven't turned into muffins they are just blueberry slop in bottom of muffin tins.I don't see how these can turn into muffins when they are just pure liquid and there is nothing in the recipe to bind them together.The only different ingredient I used was rice milk as didn't have almond milk and actually put less maple syrup in as didn't have full amount so the recipe should have been even runnier.Am feeling a bit frustrated as the ingredients aren't cheap.

Chances are, you've heard of compound butter, which is butter mixed with other flavorful ingredients like herbs, spices, dried fruit and more, and used as an extra-flavorful agent in cooking.

Once the aubergines have cooked, slice the green end off them and then place them in your food processor with all the remaining ingredients and blend until smooth and creamy — I love the skin of the aubergine as I think it makes the texture nicer, so I always add it but you don't have to.

I've just made your new cauliflower pizza, but I cooked the cauliflower as I didn't read your recipe but just the ingredients..

Yes, Ania (who does the recipe styling) doesn't always list the garnish ingredients as sometimes there are 4 - 6 extra ingredients and it puts people off cooking the recipe...

Running to the market for supplies (don't forget a crusty baguette for garlic bread), swiftly getting the ingredients into the pot, cleaning as I'm going (I rarely do this, but when I do I love myself), teeing up the pasta to cook and the dishes for serving, saving a minute to check your hair isn't a complete mess.

Besides high - quality ingredients, the secret of good chocolate chip cookies is a soft and chewy texture, achieved by baking them only until they are just cooked, not a second longer: Remember, they continue to cook for a minute or two even as they cool.

I made my own version of your steak seasoning: Deidra's Home Made Steak Seasoning Ingredients: 3 Tbsp paprika 2 Tbsp granulated garlic 4 Tbsp onion powder 1 Tbsp mustard powder 1 Tbsp brown sugar 1 Tbsp Deidra's sriracha salt 1 Tbsp Deidra's chili powder # 6, Recipe follows 1 Tbsp black pepper 1 Tbsp Deidra's 1 tsp turmeric 1 tsp cumin 1 tsp cayenne Instructions: Mix all of the ingredients together in a used spice container until they are well combined Rub a generous portion into the steaks before cooking Deidra's Chili Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level,Ingredients: 3 Tbsp paprika 2 Tbsp granulated garlic 4 Tbsp onion powder 1 Tbsp mustard powder 1 Tbsp brown sugar 1 Tbsp Deidra's sriracha salt 1 Tbsp Deidra's chili powder # 6, Recipe follows 1 Tbsp black pepper 1 Tbsp Deidra's 1 tsp turmeric 1 tsp cumin 1 tsp cayenne Instructions: Mix all of the ingredients together in a used spice container until they are well combined Rub a generous portion into the steaks before cooking Deidra's Chili Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level,ingredients together in a used spice container until they are well combined Rub a generous portion into the steaks before cooking Deidra's Chili Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level,Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level,ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my friend!

These specialty food products are perfect for snacks, as well as ingredients for gourmet cooking and baking.

Another «magic» ingredient is aquafaba or simply the water the chickpeas have been cooked in, preferably fridge cold, trickled in slowly as the blender is grappling with the remaining ingredients.

Through streamlined ingredient lists and simple yet effective cooking techniques, you'll learn how to pull together delicious dishes that taste as if you've spent hours slaving away in the kitchen, even though you haven't!

Simply cook up the ingredients as instructed by Julie, and serve over a bed of fragrant Della Jasmine Rice with Roasted Garlic.

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 cools.

Ingredients & directions for the whipped cream: Whip 4 C cream until very stiff / Gently stir in 1 C finely chopped cooked cherries, or add some of the rhubarb sauce as sweetener, or simply stir in 2 T superfine sugar / Refrigerate at least an hour or up to 5 hours before serving.

Ingredients: 10 slices of soft, white bread / 3/4 C chopped fresh flat - leaf parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.

No cooking involved, and made with wholesome ingredients, give it a try and you might have a new favorite as well.

Ingredients: 1 pound spinach leaves, tough and long stems removed 1 tablespoon extra-virgin olive oil (plus more for drizzling) 3 cloves garlic, minced 1 tablespoon harissa 2 cups cooked farro, brown rice, quinoa, or your favorite (a combo is nice) 4 large hard - boiled eggs, peeled and chopped 1 medium carrot or 2 baby carrots, chopped into fine dice 1 scallion, thinly sliced 4 or 5 basil leaves, sliced chiffonade 1 palmful pepitas sea salt, as needed

With no sucrose at all (or a type of sweetener that ends in «ose») the ingredients don't react properly or cook right, so I always have to put a little in, such as agave nectar.

Part of the magic of cooking traditional Indian cuisine is that it doesn't have to be about hunting down specific ingredients to make it authentic in a Western sense, such as powdered garam masala, you can use just a handful of ingredients at hand to whip this up quicker than you can say; Holy Haryana.

Things that are assembled out of pre-cooked ingredients such as custards, biscuit crumbs or cooked fruit are fine to include too.

More than simply delicious, these classics are edible archives of culture and history, a way to deepen our understanding of place by performing the same techniques, working with the same ingredients, and reveling in the same flavors as countless cooks before us.

When I do baking projects such as for the gluten free ratio rally I do get out all those more exotic ingredients because I want to produce the right chemistry for a certain item, but that is certainly not our day to day cooking / eating habits, and it is nice once in a while to be able to recreate some things... but replacing gluten is certainly not our every day goal.

Denser foods, such as broccoli and carrots, may need to be sliced thinner and / or cooked before other ingredients are added.

When combining any cooked and raw ingredients such as in this bowl, I always wait for the cooked items to cool down before combining to avoid any wilting.

This is one of the craziest salads I've ever made, combining a bunch of ingredients that home cooks only occasionally use, such as blackened cabbage and tofu, into a delicious hot salad.

This is a no - recipe kind of recipe, in that I can give you approximate cooking times and temp, as well as an ingredient list and some tips and tricks but really encourage you to do you when you make this.

You will be able to prepare all the rest of the ingredients as the rice cooks.