Sentences with phrase «by using it in your cooking»

Eat more coconut oil by using in cooking, baking,

Not exact matches

«The camp was located in the mountains, and was being used by more than 70 AQAP terrorists,» Pentagon spokesman Peter Cook said.

The chair of the Compensation Committee works directly with the Committee's compensation consultant, Frederic W. Cook & Co. (Cook & Co.), to provide a decision - making framework for use by the Committee in determining incentive plan payouts and setting target compensation opportunities for the Chairman and CEO.

Kitchen Curry Master (www.KitchenCurryMaster.com)-- $ 49.99 Have you ever tried cooking that delicious aromatic Indian food and ended up confounded by all of the spices used in the process?

- Add the vegetable or peanut oil to a large pot, and heat the oil to 325 degrees; once the oil is hot, begin frying the hushpuppies by dropping scant tablespoonfuls carefully into the hot oil, about 4 hushpuppies per batch; use a slotted spoon (or wire spider) to continually move the hushpuppies around in the hot oil to prevent them from getting too dark on one side, and fry for roughly 2 minutes, or until golden - brown and cooked through in the center; remove the hushpuppies from the oil and place them onto a paper towel - lined baking sheet or bowl to drain; repeat the process until all hushpuppies are fried.

If beans are no trouble, by all means use them — 3 cups in all — but soak them overnight and cook the dish a little longer until the beans are tender.

This soup is a great way to use up extra cooked chicken in the refrigerator — just shred it by hand and throw it in.

You can then use the cooked meat and stock in another pot to create a soup by adding veggies.

The study, which was led by Dr Shridhar Sathe, pinpointed the three major allergens in cashew nuts and established that they are still present following common processing methods, such as blanching, pressure cooking and dry roasting, meaning that they could be used as markers to detect cross-contamination even in small quantities in processed foods.

These brownies look delicious and I must try them; I am intrigued by this bitter orange spice you refer to; as we use bitter oranges a lot in Lebanese cooking (its juice, peel and blossoms) I would love to get a hold of that spice.

This Cottage Pie recipe is excellent to use for big families by cooking in bulk and freezing the portions.

While the mushrooms are cooking make the miso butter by combining the room - temperature butter, miso (I used a red miso here), and sesame seeds in a small bowl.

Instead of using grass - fed butter in my butter coffee, I opt for ghee (clarified butter), which is also an incredible option for high heat cooking, by the way.

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.

There are a few things that could cause the caramel to be too runny: — adding water to the sugar for the caramelisation part (in this recipe, you melt and caramelise the sugar with no water added; if you do add water, it might end up runnier), — not «caramelising» the sugar enough (but that changes the consistency by only a few percent), — not cooking the butter and caramelised sugar mixture long enough (it really needs to be a few minutes), — not using double cream but whipping cream or something with a lower fat content, — not allowing the caramel to set in the fridge for a few hours (the caramel should set into a sticky layer that should be able to be cut and isn't runny).

Since the tomatoes are barely cooked in this fresh tomato sauce, you want to use the most in - season variety possible, which can range by region.

People do, however, claim significant weight loss by using coconut oil in cooking and ingesting the therapeutic dose everyday (without changing other things about their diets).

Portion sizes of cooked Indian spinach (75 g / meal; 375 μg RE) and cooked sweet potatoes (80 g / meal; 375 μg RE) were determined by using the estimated all - trans - β - carotene concentration in each vegetable.

I'm by no means a raw foodist and I believe in having both raw and cooked foods, but we're using lots of nuts and seeds here with a high fat content, and at above 116 degrees those fats can start to oxidize and be denatured.

I was intrigued by the coconut oil that Jenna used in the recipe, an ingredient that I've been trying to cook with more often these days.

Amaranth leaves (chawli ki bhaji) is a regular feature in my kitchen now and I make good use of all the recipes handed over by my mom (west India) and my mother - in - law (south India) with a few changes now and then to suit both, my cooking time and taste.

These mahashi are made by using a special tool to core out the innards of small - sized veggies, then stuffing them with seasoned rice, and finally cooking whole in vegetable stock or thin tomato broth.

I have never used them before in cooking and was surprised by how delicious they are and time saving.

Inspired by the global resurgence in home - cooking, these oils celebrate the use of bold, international flavors in the kitchen and debuts a unique, trapezoid glass bottle that will span across all of Spectrum Culinary products.

Interesting fact: Early Native Americans first prepared pumpkin by cooking it in strips over campfires and they used the sweet flesh in numerous ways: roasted, baked, parched, boiled and dried.

This recipe is the one that is used by Arab cooks in all forums or in their TV shows.

I use to hate the taste and consistency of cooked peppers and tomatoes as a child, I wasn't particularly picky (not compared to my own son not very long ago) but cooked peppers and tomatoes were things invented by the devil in my eyes.

this will give the chicken time to cook before the cheese melts, also render off the bacon fat by cooking it in some water a few minutes, I use a skillet with an inch of water and boil the fat off, set it aside to cool so I can handle it, the bacon then cooks evenly with the chicken, cooking time is cut by 10 - 15 min so chicken is moist... just my 2cents.

Start by cooking sliced zucchini (just use 1 zucchini) in a large skillet with olive oil and a pinch of salt:

Instead of olive oil I used Coconut Oil and I soaked the lentils in some water while I went to the store so that cut cooking time by a third and then halved the recipe (cooking just for myself — I can only eat so much!).

I made an easy recipe even easier by using a rotisserie chicken instead of cooking the chicken in the slow cooker and then shredding it.

I poached the idea of using Japanese panko bread crumbs from someone on the web, and reckoned it would be tasty to mix in some Thanksgivingy Sage and Onion stuffing mix, because I've always cooked with that scene from Friends in my head, where Rachel makes a trifle, and puts bolognese in it by accident, but Joey loves it, because he loves all the flavours.

Fruits could also be extended in their lifespan by cooking and stewing if they were looking like they were passing their used by date.

The wonderful thing about making a dessert in your slow cooker is that you can get a head start by using a recipe with cake mix as the foundation for your delicious treat.

Elsa is so funny:D By the way, this tuna - tomato recipe reminds me of a dish my mom used to prepare when we spent some weeks at our vacation home; my dad and I used to stay at the beach until 1 pm while my mum was cooking lunch, that often consisted in «riso al tonno» — rice + tomato sauce + canned tuna.

The cooker I use is a Bayou Classic, manufactured by Barbour International in Brandon, Mississippi.

KEY WEST, FLORIDA, June 1, 2015 — Known for serving the freshest seafood in Key West, The Stoned Crab restaurant is now taking the dining experience to a «whole» new level by offering diners just - caught, whole fish prepared using a variety of complementary cooking techniques learned from Florida Keys local fishermen.

By Dave DeWitt and Nancy Gerlach «The Meating Place of Spice and Smoke» The first outdoor cook to use chile peppers during a barbecue was Jaguar Claw, a somewhat hen - pecked paleo - Native American who lived in the Amazon Basin about 20,000 years ago.

The tortilla - making method begins by cooking whole corn kernels in lime and water for up to 10 hours and then using hand - carved lava stones to grind the cooked corn into fresh masa.

This is equally true in the Yucatán where they add heat to dishes by using any one of a number of unique salsas and sauces rather than adding chiles when cooking a dish.

Plus, by using the exact amount of water you need to cook the pasta, the starch that usually gets drained off with your pasta water stays in the pot, giving you delectably creamy results.

As a bonus, you actually dirty fewer dishes when cooking this way because you don't need to use 10 different measuring cups — just add things one - by - one to the same bowl and zero the scale in between each addition.

I made this tonight using a Vidalia onion instead of green and grated Romano instead of Parmesan, and by baking it in a 12 ″ cast iron skillet (kept the same amounts and, marvelously, the same cooking times!)

I started by using roasted peppers in addition to the tomatoes and I cooked the pasta together with edamame (green soy beans) to add more protein.

No one in my family used to bake rye bread, so this recipe is a combination of many I found online and in cookbooks — mainly one great little book called Suomen maakuntaleivät (Finnish Regional Breads) by a Finnish celebrity cook from the eighties, Jaakko Kolmonen.

I am inspired by my local surroundings, using as many herbs, flowers, fruits and vegetables from my garden as possible in my cooking.

You will want to cook the potatoes by boiling them in unsalted water with their skins on (If you use salted water, then you may want to reduce the additional salt).

Like another reviewer here commented (Petra) there was nothing quick about this 22 minute chicken masala... By the time I was finished washing, slicing, cutting and cooking everything I was in about 3 hours... I doubled this recipe... It came out very good looking just like the photo at the top... Some people here commented that the recipe was bland so I added a 3/4 teaspoon of both cumin and coriander powder to the sauce... Nothing bland about this... It was on the spicy side... Not marinading the chicken in yogurt didn't make much of a difference... I used chicken tenders... When are they ever tough or chewy anyway...

I only recently realized how often I use Italian flavors in my day to day cooking whether it be seasonings, cheese or just being inspired by one of the classics.

Whatever you decide to use it has to be cooked first in a frying pan followed by the onions and garlic right in the grease for another layer of flavor.