Sentences with phrase «cook foods like»

Cook foods like brown rice and chicken — every bodybuilder's go - to — in large batches and portion it out for the week.

A big dilemma in the past was not knowing how long to cook foods like squash!

This browning principle applies equally to quick - cook foods like crab cakes and chicken breasts.

I've never wanted or planned to be 100 % raw, so I do eat cooked food daily already, but suffice it to say, cooked food like THIS is a very rare occasion indeed

Plus, it tends to tolerate mild heat a little better than other types of fermented foods, so the beneficial cultures in miso won't die off in cooked foods like other fermented foods may.

my name is David Iam Single and not been married and no wife and no kids Iam honest and truthful Iam sincer and understanding Iam Loving and respectful I. Want a Serious relationship and to get married and no lies and no game like cooking and I can cook food I like music and movies and travel...

And in terms of digestibility, raw foods are about comparable to kitchen - cooked foods like NomNomNow, says Shmalberg.

=) I would love love to go to cooking school too... specifically baking school and cooking foods like Italian and Thai!

Not exact matches

A former cook at restaurants like Manhattan's Gramercy Tavern and Soho House, Mast describes himself as the typical «Brooklyn, food - curious person who wanted to get to the bottom of how food is made.»

For me, the benefits of having a nice set of knives with which to cook was less about the time and effort it spared me (which was noticeable), and more about how enjoyable cooking was when it felt like I wasn't fighting the food to get it made.

The compound can form when food is cooked at high temperatures, through processes like frying, baking and roasting.

He ended up taking the job, which entailed designing robotics for things like food transport and cooking equipment, then moved into operations, and eventually became Skinner's trusted No. 2.

But instead of bringing expansive, overwhelming menus to people in smaller cities, Good Uncle wants to cook and sell just a few items from the world's most iconic restaurants — the two most popular salads from a place like Sweetgreen, for example, or the most popular pizza from Roberta's in Brooklyn — in smaller, non-NFL cities, like New Haven or Syracuse, places that have dense populations but lack easy access to great food.

If Dad would like to cook more, but always overcooks or undercooks his food, consider getting him a sous vide for Father's Day.

If you'd like to cook more, but always over or undercook your food, Joule can ease that anxiety.

It's a great tool for purging worry and particularly fitting for No Taste Like Home, an Asheville, North Carolina, company that gives wild food adventure tours in which participants forage for wild mushrooms and other edibles which get cooked up for them at a local restaurant.

«It's not like training someone to cook burgers in a fast - food joint.

By Amy Au Just before World Food Day, Tyson Foods Inc., the largest meat company in the U.S., announced its investment in Beyond Meat, a startup we featured in the Global Opportunity Report 2016 which produces plant - based meat that claims to cook and taste like the real deal.

When we cook at home, though, we often like to make a meal better on the waistline, especially if it takes no extra effort and the food still tastes good.

Living Goods empowers networks of «Avon - like» micro-entrepreneurs who go door - to - door teaching families how to improve their health and wealth while selling life - changing products like simple treatments for malaria and diarrhea, fortified foods, safe delivery kits for pregnant mothers, clean cook stoves, and solar lights.

There is little of art in his vision of good cooking; except for his just complaints about adulteration of food with harmful substances, he often sounds simply like an old grump complaining about the menu.

Like the finely cooked food on the dining room table, savor this time with your family and mop up every good memory like loose gravy into a Pillsbury crescent rLike the finely cooked food on the dining room table, savor this time with your family and mop up every good memory like loose gravy into a Pillsbury crescent rlike loose gravy into a Pillsbury crescent roll.

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.

Go to Church functions, especially their dinners; the women who like to cook will be doing the cooking and besides having friendly people around you, helping you find a place at the table, you will have wonderful food and the best opportunity to meet a possible wife.

I do this all the time and it's amazing — you save time, food and money, plus you have a freezer full of goodness to enjoy when you don't feel like cooking.

Salad for President — always so much good stuff on this website, like Leif Hedendal cooking salad at the David Ireland House, Yuri Shimojo's home and Japanese Crudité Recipe, Laila Gohar's food as installation art and more

I, like many Americans, have been taught to dread food / cooking.

I'm sure that I would not notice them when eating the food but it's idea of cooking with them that I don't like.

Happily so, since all of us can now cook Indian food like a pro in no time at all.

By now I am almost fully pledged vegetarian (I still eat fish sometimes though, but that need decreases) As a former meat eater I enjoyed Golabki, Flaki and Pierogies, both are polish cuisines because even though I was born in Germany, half my heritage (specific: my mother) comes from Poland and I grew up with traditional polish cuisine, which still counts as comfort food to me (Omg I need to mention I tried so often to make Bigos Vegetarian without sacraficing the taste, but it's still a challange) Bu talso my other half of heritage come from Hungary, I also enjoy traditional Hungarian food like Langos and Palacsinta (so good) Basically I've been brought up with no fear from anything new, I have no prejudices, try everything I can and enjoy home cooked meals made with local basic ingridients the most!

She didn't even like the sweet potato brownies Those kids are so used to refined food today that they do not appreciate home made food But I must say that I love to do your recipes as they are easy even for a lousy cook as me Thank you for your great blog.

We eat a lot of Asian food these days, and I like to cook and try new things at home.

As a favor (and probably a good idea too for most people who visit your blog and willing to embark on the health cooking) i'd like to ask you if you possess / own all the blenders you sell on your website and if so... it would be very nice & useful for you to perhaps make a kind of review and give an honest advice on what they can and can not do and the kind of performance to expect... Not everyone can afford every piece of the ideal raw foodist equipment like the Magimix food processor and a Vitamix or Sage blender.

Fresh juices (I'm a convert), Brussel sprouts and rapini are upstaging kale (baby or otherwise), cooked grain salads, Ramen (it's a second go - round), globally - inspired sandwiches (like Cuban pressed sandwiches) brunch as well as grilled cheese sandwiches, and customized food (even McDonald's is trying to be accommodating), drip coffee (move over Latte, Espresso and Café au Lait) along with fancy copper drip coffee filter holders (check out Hario Coffee or Kalita).

I was 15 when I got ill (I'm 34 now) but I want you to know that anorexia can be beaten and trying to cook your own food following healthy sensible and nutritious recipes like these is a great way to get there.

I think one of the things I love the most with your recipes is that I never feel like I need to go and make a food shop before I start cooking.

Hi there, The things we need to do for a (good) freebie: — RRB - I am Rosa, live in London and the food I like the most is Catalan, in particular my mother's traditional style of cooking with lots of just picked up vegetables from the garden, all sorts of pulses, crusty bread with tomato and olive oil and could go on.

When asked why a food truck, Ralph says he likes the low overhead because it allows him to cook and serve the best food at a good price.

I'd like to use my freezer more often for left overs as I think that will be a great time saver for me (I'm not always the most motivated person when it comes to cooking) but wondered what rules you follow when freezing food.

I can't go for Long without cooking something exactly like that.At Close second is Indian Food because of the warmth of the spices and all those lovely Curries.

It's not the most flavorful soup as it is since it's so basic, but if you prefer the taste of light cooking and whole foods, you should like this.

If you would cook like that all the time - I bet my husband would join your little ban of servants:) Will work for food!

I like food cooked «en croute» and in fact it is a great way to get extra calories into the children, plus they think its fun to find what's inside.

Like the food of my husband's native Trinidad, also a former British colony in the Caribbean, this menu represented true fusion cuisine: local ingredients adapted into British style cooking, and British flavors integrated into local standards.

Junky «comfort foods» like burgers, pizza, or fried snacks are where many of us turn when we're feeling stressed or are too busy to cook, but eating these creates a vicious circle: they usually contain high levels of protein, fats and carbohydrates that don't contain vital minerals and vitamins, which can induce stress.

The book is full of tempting recipes for family dinners, party food, quick and easy meals, sides, cooking essentials like sauces, and desserts from many different Latin American countries.

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.

Chicken has always been a staple food in my home; It seems like I'm always cooking some type of chicken.

I use it for cooking, but don't want all my food to taste like coconut.

Pumpkin Cheesecake Fillo Straws -LCB- Rachel Cooks -RCB- Easy Pumpkin Mousse Cups -LCB- Rachel Cooks -RCB- Pumpkin Roll -LCB- Gim me Some Oven -RCB- Creamy Pumpkin Cheesecake -LCB- The Kitchen Is My Playground -RCB- Puff Pastry Cornucopias with Pumpkin Mousse -LCB- Just a Taste -RCB- Slow Cooker Pumpkin Bread Pudding with Creme Anglaise -LCB- Oh My Veggies -RCB- Butternut Squash Tarte Tatin with Nutmeg Whipped Cream -LCB- Food Babbles -RCB- Pumpkin Pie Crunch -LCB- Chocolate, Chocolate, and More -RCB- Apple and Sparkling Cider Pound Cake -LCB- Kailley's Kitchen -RCB- Pumpkin Sticky Toffee Pudding -LCB- Because I Like Chocolate -RCB- Pumpkin Cinnamon Roll Cheesecake -LCB- Keep It Sweet Desserts -RCB- Caramelized White Chocolate Truffle Pumpkin Cupcakes -LCB- Keep It Sweet Desserts -RCB- Apple Pie Lasagna -LCB- Beyond Frosting -RCB-