Sentences with phrase «because if we cook»

Well, no matter, because if you cook this chicken and invite some friends over, you can probably get away with calling your little shindig a barbecue no matter where you reside:]!

And most important, because if we cook smart we're left with plenty of perfectly cooked meat and a rich, silky stock made from the leftover bones.

Not exact matches

With the Silicone Steamer Basket you can easily steam fresh vegetables, and because it's stackable you can cook each one separately if necessary.

If I'm out networking, traveling on business or in my home office with the door shut, I have peace in my heart because my kid is happy and fulfilled since she's playing, cooking or running around with you.

Because if you didn't already know, you can get a pretty grim case of food poisoning from eating reheated rice; it's not the reheating that causes the problem, but instead the way the rice has been stored after being cooked the first time.

If you want people to stop eating pork and shellfish because you don't know how to properly cook it without causing disease and death to your people, make eating it a sin punishable by death.

If you have to use 2 racks because it is a small oven, switch the pans from top to bottom to ensure even cooking.

Hopefully you will pick me because if you ever find yourself here again I would be so honored to cook you something green and italian!!

It can also depend on the size of the loaf because if it's too high it will take longer to cook through.

just because I'm often recipe testing or cooking for lots of people, but I think a midrange one would be super useful especially if you're not often making massive batches of stuff x

This marinade is actually better for you if you eat it raw, because raw oil maintains its nutritional integrity more than cooked.

I don't know if that's because I'm always starving when I make breakfast, therefore it seems like it takes forever to prepare, or if it's because you have to stand at the stove babysitting the food while you cook it (which is why I use my slow cooker so much) but I digress.

Because of this being my first time cooking with tofu, I'm not sure if that is what caused my overall reaction to this dish....

Roasting is slightly different from baking because you are not just cooking it through, like you would if you were baking it.

I'm not sure if this is because of the reduced cooking time (about 20 min) needed for muffins?

I wasn't immediately sure if this was going to work, because with the lime juice and the maple syrup you end up with a lot of liquid, which (1) has to cook off and (2) dissolves your cornstarch.

To George that meant that even if he was purchasing the most nutrient - rich foods available, it was possible that he was not enjoying many of their health - promoting benefits because if the foods were not cooked properly he was not enjoying the full range of their nutrient potential.

Because we usually rent a place where we can cook, we know we will be okay even if the local vegan offerings...

When I meet the all - too - common New Yorker who says «I don't cook,» I always ask what he does for meals, out of a genuine (if naive) curiosity (because I know all the reasons that cooking can be a pain when life is busy).

If you're cooking two meals, one gluten - free and one for the gluten eaters in your family because you think gluten - free food is too expensive, you're in the right place.

(Vera's notes: The first time I made mascarpone I had all doubts if it'd been cooked enough, because of itscustard - like texture.

If I win (I probably wont) I'd be over the moon because I'm moving into my first place soon and I am so looking forward to cooking in my own kitchen!

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.

It's OK if it's not quite cooked - through because it will be baked later.

If you want to substitute veggies: carrots, onions, broccoli, celery, cauliflower and asparagus should be added first because they take the longest to cook.

Keep in mind that carbonara can be tricky because you are cooking with eggs and if you don't want scrambled eggs mixed with greens and pasta (I have done it — tastes fine but the texture is undesirable).

I can't tell exactly because I didn't think this through and cooked four packages and had to put some aside because I had almost 6 cups so I'm not sure if just 20 oz would be enough.

I would love for you to feel encouraged to either grow your own vegetables or if that is not the way you groove, get out there on the hunt to buy the freshest Farmers Market vegetables you can, because it will always, always make the biggest difference on flavor when you are cooking.

If they were sunken, it's because the middle wasn't cooked so that's why they sank.

Now, into my lasagna... btw I am making two because if I'm going to the trouble of making lasagna, I «m going to get an extra meal in the freezer for that day when I don't want to cook.

It would be nice if you just typed it out... I cooked the kale in from the beginning because I didn't know what you meant.

< - That by the way is short for Instant Pot, because if you want people to think you are a legit pressure cooking fool, you'll want to learn the lingo.

However, if you want to simplify the process because your hungry mouths aren't of the patient sort, you could certainly buy frozen french fries, cook»em up following the instructions on the bag, and then sprinkle on this garlic / onion salt blend for a quick - and - easy kitchen clone.

Saute half the chopped onions and 2 / 3rds of the celery until mostly softened about 6 - 7 minutes (I choose not to cook all the vegetables at this point, and add some lately because I enjoy the change in texture — feel free to add all the chopped onion and celery at this point if you want).

- White button mushrooms instead of portabellas, because they're cheaper - Shallots instead of pearl onions, because the first grocery store I went to didn't have pearl onions - A local craft nut brown ale instead of wine for deglazing, because any reasonable quantity of red wine gives me a splitting headache the next day (and if you can't drink the alcohol you're cooking with, where's the fun in that?)

If you are in the habit of having guests for breakfast or feeding a large number of family members, this would be a good recipe to try because it's ready all at once (unlike pancakes or waffles or omelettes which cook one or two at a time) and can be eaten with your hands....

Now you don't want those pits to be too deep, because if they are, your yolks will sink to the bottom and will one, not show up at the surface at all when cooked, and two, probably end up cooking way too much.

If you use kale, be sure to remove the tough stems because the greens only cook for a short time.

This will serve a small group of people, but if you're like us and only cooking for two, it is still an excellent choice of meal because it holds up AWESOMELY to leftovers.

If you can't find the rice, you can always start with the rice and let it cook while you make the skillet because the rice is that last thing to go in.

If you don't have a jar of bacon fat in your fridge, 1) we need to talk, because this stuff is GOLD and it makes so many recipes taste even better, and 2) you can always cook 3 - 4 strips of bacon, then use the bacon drippings from that for this recipe.

Of course, I act surprised, perhaps because once upon a time it truly seemed that cooked recipe could not be improved upon if one tried, and yet I'm not.

The batter in these is somewhat runny, so I'm not sure if baking them would be an option because they have to cook fast or they'll never stay in patty form (it would be almost like trying to bake a pancake).

We trust your cooking and we know we're gonna LOVE this one, even if it sounds a bit strange to our culture (because of the cocoa and the coffee) We'll check it out the upcoming weekend, bookmarked!

Because as it turns out, spaghetti squash will just turn to mush if you cook it too long.

But don't worry if you don't have fresh ginger or fresh garlic, because I have something that is going to help you in cooking year round.

And I say «trusted» in the truest sense of the word, because if there's anyone's cooking I trust, it would be Laura Wright's.

If you are a seasoned cook you can just keep right on cruising the internet because you probably don't need this recipe for 4 Ingredient Easy Texas Toast.

I still gobbled a couple down because the flavor was incredible but I'm wondering if I should have let the cranberries thaw longer or if I should have cooked them longer?

I don't want it to be complicated because if I'm cooking lunch and dinner on a weekday I'll feel like all I did all day was cook and work with no time to relax.