Sentences with phrase «cook enough food»

This extra-large Presto Electric Griddle can cook enough food for the entire family and features detachable handles for compact storage.

• Whenever possible, cook enough food to provide leftovers.

Living alone as a college student, I usually only need to cook enough food for myself.

He shot back: «Because you don't cook enough food, and you never put out extra sauce when you make pasta!»

I guess I can blame working full time, studying for a degree part time, living alone, and having a once - a-week helper who cooks enough food for 3 - 4 single dinners.

Oh my god june you're going to make ME cry she left this morning and cooked enough food for me to last the next three days and

Not exact matches

You can't cook literally everything with those items, but you can cook enough great food to keep your mind off a $ 1600 solid brass duck press for a while.

Of course we did not have enough food for 15,000, but each morning I woke up, I prayed, and I started cooking rice.

First of all, I have never lived close enough to a neighbor to smell their food cooking... but if I did, and it was authentic, I would like it.

I'll have to check out that magazine — Cooking Light just isn't enough food porn in my life!

Not that I intended to but, during one of my cooking tests, I did not add enough water in the pot while reheating food and, before I knew it, the food was scorched.

Having said that, just make sure you always have enough water in the pot to cook your food.

Anyway, as soon as the sun shines, my thoughts turn to summer foods — picnics, salads, BBQs... and although I didn't actually cook these chickpea burgers on a BBQ, a big fat burger stuffed with salad and drenched in ketchup and mayonnaise is definitely enough to make me feel summery.

I traveled to Salt Spring Island, cooked my butt off all day, and served up a whole bunch of «small bites» featuring smoked salmon to about thirty people (and of course, wildly over-estimated how much food I'd need to make — but it's better to have too much than not enough when it comes to feeding people, right?).

This is how Sara Forte, beloved food blogger and author of the James Beard Award — nominated book The Sprouted Kitchen, cooks every day — creating sumptuous recipes colorful enough to serve guests, simple enough to eat with a spoon while sitting on the couch, and in amounts plentiful enough to have easy leftovers for lunch the next day.

Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food.

«Now that cooking is something I enjoy, I wanted to write a cookbook full of foods that tasted incredible, but were easy enough for a home cook to make on a busy night,» Mary says.

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Becooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Becooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The BeCooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Becooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Becooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

There's something I don't do enough as a food blogger, and that is telling you guys which food blogs I cook from and love.

Right away she bought a pedometer to make sure she was getting enough steps each day, stopped counting calories and started focusing on cooking Real Food for herself and her family.

Super Natural Cooking was my doorway to natural foods and I can never offer enough thanks for that.

Plus I like to cook double amount of certain recipes, so I have enough food to play around with styling and different settings.

If this doesn't entertain and distract your little ones enough for you to successfully get through your list, divert your cart immediately to Mariano's prepared foods section (taco bar, sushi station, BBQ spot) and forgo cooking for the night.

And it's not that I don't mean to cook from the books written by my friends, but after spending all day in the studio with food I don't usually get excited enough to step into our kitchen at home.

The recipes look easy enough for him to start making his own food and maybe someday move out of the house and cook on his own.

She was a cook who always worried there wouldn't be enough food (even though there was always loads) and was well known for her «spare chicken»!

Transfer half of the mixture to a food processor fitted with the metal blade and process until smooth, adding the reserved cooking liquid from the beans as needed to keep the mixture moist enough to stick together.

This 1000 watt Microwave is powerful enough to cook through all of my foods quickly.

I can't stress enough the importance of using a food scale and weighing your flours anytime you're cooking gluten free.

2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro

This extremely easy recipe for Crock Pot Creamy Ranch Chicken and Potatoes is the best comfort food meal, easy enough to cook for dinner guests, and will leave your house smelling divine!

For many, table salt and kosher salt are enough to add some extra boost to cooking and baking, but I've found that when used properly, sea salt can make salting your food less of a routine and more of an experience.

The pot can contain a sauce, oil, or broth that can be kept hot enough to cook the food, and the food to be cooked in the fondue can be just about anything.

First the filling needs to be moist enough so that it doesn't dry out during cooking, yet be dry enough so that the empanada can be eaten as finger food.

In cooking through the recipe again and looking back at my notes from July when I developed this, we may have just starting using some new food processors, whose blades were sharp enough that it took WAY less time to make the paste come together.

I suggest preparing enough for 3 days worth of whole food, plant - based meals — making the most of your cooking time!

Hot smoking generates enough heat to not only burn the smoking wood, but also to slow cook the food (165 to 185 degrees F).

I learned a little bit about raw foods in 2009 while I was attending the Institute for Integrative Nutrition, and it was interesting enough that I signed up for a raw «cooking» class at the local adult school.

If the oil is not hot enough, oil will reach the food before the coating cooks enough to form the protective layer with less than desirable results.

We are lucky enough to be here for work, and by work I mean catching up with our fellow bloggers from the south, brainstorming all things food, cooking, styling and photographing and of course eating the fruits of our labour.

I soaked and cooked the dry chickpeas, I don't think I cooked them long enough because the mixture in the food processor never got quite as smooth as I would've liked, but after baking, the texture was phenomenal!

As a result of not having enough time to make home - cooked, nutritious and healthy meals, we turn to fast food.

This means you'll need to prepare these foods by steaming them, mashing them, or otherwise cooking and serving them in a way that keeps them soft enough for babies with no teeth to process easily.

cooked carrots, any other foods I think might be «soft» enough, like a bite of lasagna, for example, is promptly spit out of their mouths or choked on.

The simple process of cooking and being involved in the creation of the family dinner will be enough to nudge your tween to try new foods, textures and maybe even develop a palate for healthy and nutritious foods.

I'm fully confident that kids can and will adopt better eating habits when enough «interventions» like tastings, opportunities to cook / grow food and classroom instruction are available to them.

It shouldn't be a child's burden to make the household food decisions, choose the «right» cooking oil, ensure there are enough nutritious foods in the house, or read food labels.

Avocados and bananas do not have to be cooked prior to making baby food, as they are soft enough already.

I like eating and good food, but cooking takes time and creativity, and in the early months of motherhood my imagination was taken up with how to manage to put my baby down long enough to use the bathroom and get dressed.

The parents didn't cook enough fresh foods and vegetables either, so not only did the food not get eaten on the plate, the meals that were offered lacked good nutrition.