Sentences with phrase «cook things more»

My oven does seem to cook things more quickly than a lot of recipes.

You know, just like sometimes, we add a little water to something we're cooking so that it doesn't overheat, you can have this sort of trait, it will help you in cooking things more evenly without burning things and that sort of thing.

Not exact matches

Instead, take a look at what you did well, what you didn't do so well, and figure out how you can make more time for those other things you enjoy — like reading, going for long walks, or cooking yourself a nice dinner at home.

Halloween costume parties, cooking classes, Mardi Gras bashes complete with a contortionist and «Jeans Week» are just a few of the fun and quirky things that forward - thinking Bay Area companies are doing right now to lure some of the top talent from around the globe — and keep their current... < read more >

I tend to focus more on savory things that I can cook on weekdays, but I also try sweet things usually when I'm having a dinner party.

One thing that makes me nervous about cooking with leeks is throwing away the majestic, green tops, since most recipes only call for the more tender, white parts of the leek.

So sorry but sadly there aren't any more cooking classes on at the moment, this sadly became one thing too many for me!

Also, around the holidays I find myself cooking for more people than usual, so things that are quick and easy are even more necessary in my life.

I don't know if I have a signature smell to let people know I'm cooking, it's probably more of the sound of me taking things out, singing, or listening to a podcast.

The only thing I found was that I had to cook it about 10 minutes more.

'' glamorous» is such a bizarre concept, I think: from your photos (which seem to have evolved recently, and look possibly even more beautiful than before, if I can say this) it shows your ability to transform the simple plates of a family meal (the best, to me, even if I'm sure the ones you cooked at the Rizt were great too) into beautiful things, and the care you put in them.

This cookbook is a great tool to use for everyday cooking, with lots of tips and twist to make standard things a bit more special but not difficult.

That being said, once again, the dish was easy to prep, but it was more hands on than my normal pressure cooker recipe that I use for red lentils (which isn't a bad thing necessarily).

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.

Unfortunately I cooked orzo the other day and wasn't a big fan of it... I don't know what I was expecting... but it was just like some kind of «Mexican pasta» (semillitas de melon is the name in Spanish) which I love but more like in a «soup» kind of thing... not so much drier... this looks delicious though... could it make me try Orzo again?

By the time I got to high school there were more important things to learn than cooking.

A guide to GF ingredients, a guide to knowing when you can switch one thing for the other — in the hopes of giving you more tools to enjoy your gluten free cooking.

In fact, even more I find I've moved away from recipes completely and just cook things based on what just sounds like it would go good together for me.

But then I started doing more sous vide cooking, and with it came a confidence in cooking things that previously intimidated me.

The only thing to be mindful of is cooking times - some vegetables will take more time to cook than others.

Brown rice syrup, brown sugar and many more things have been used until I finally just let caramel be caramel, which in it's simplest form is letting sugar cook until it caramelizes to a nice golden brown color..

Sorry about ur squid allergy, but ur hubby is really lucky to get a good share I love it... but it has been a long time since I cooked it.U r right about cooking fish back home, especially at my hubby's place they cook fish fish and more fish... fOr my hubby buying fish is an addiction just like I buy other things..

Recently my dude and I have been consciously making an effort to cook «more exciting» breakfasts / brunches on the weekends, other than scrambled eggs and avocado toast (nothing wrong with that of course, but sometimes you just need to change things up) and we started last weekend with these Brown Sugar, Blueberry and Coconut Pancakes!

I've so many more things to cook:D.

As for the microwaves damaging your food, it does so no more than any other cooking method (all heating of food will damage proteins and enzymes, but your stomach does the same thing!

My brother, Peter is experimenting more with pressure cooking to make things like this homemade pumpkin puree.

Use a dutch oven with a lid and cook for 4 or more hours at 300 *, checking every so often to make sure things aren't sticking, add a little water or citrus juice if you need.

I'm trying not to put more weight on and he's always trying to keep his weight on or even gain a little, so instead of adding a lot of fat to the actual dish while cooking, I rely on the garnishes to even things out.

A summer barbecue (RIP) may be wonderful but a sheet - pan dinner like this one is next - level, cozy, delicious comfort food that cooks while you do more important things (I recommend a glass of white wine and an episode of Olive Kitteridge --- oh mylanta!).

It reminds me of some delicious pancake - like things I ate once in Prague, which I think were made of zucchini, mushroom, scallion, egg and flour, only they were much more like actual pancakes - cooked smaller and much smoother.

It seems more and more challenging to find ways to slow down and be present in the many things, like cooking, that most of us do often.

So, this is what's cooking; I am amongst other things a lover of Mother Earth (more about me and my work in the interview below) and when spring comes around I simply have to celebrate it!

Prior to that, it was more the social aspect of it, and the weekend barbecues, and cooking with friends — that kind of thing.

One more thing to note: the recipe uses a lot of pots: the slow cooker for the stew, the Dutch oven for reducing the sauce, plus the saucepan for the potatoes.

You see, lately, I've been curious about all things coconut and have been trying to figure out how to incorporate it more into my cooking.

Now that summer is upon us, we turn to fresh, nutrient - rich ingredients when we entertain, and we keep things simple so we can spend less time cooking and more time eating great food and enjoying the company of family and friends.

There are a few things that, without a doubt, are always prepped, cooked and ready... Read More

After moving to New York, I steadily got more and more into cooking, especially when I started becoming a little healthier (don't get me wrong, I still love cookies, I just try to have as few processed things, etc.).

Val — More Than Burnt Toast, Taryn — Have Kitchen Will Feed, Susan — The Spice Garden, Heather — girlichef, Miranda — Mangoes and Chutney, Jeanette — Healthy Living Mary — One Perfect Bite, Kathleen — Bake Away with Me, Sue — The View from Great Island Barbara — Movable Feasts, Linda A — There and Back Again, Nancy — Picadillo Mireya — My Healthy Eating Habits, Veronica — My Catholic Kitchen Annie — Most Lovely Things, Claudia — Journey of an Italian Cook, Alyce — More Time at the Table, Amrita — Beetles Kitchen Escapades

I've promised myself that apart from the things that are already planned, I'm not cooking any more Winter food until the Fall.

Val — More Than Burnt Toast, Taryn — Have Kitchen Will Feed, Susan — The Spice Garden Heather — girlichef, Miranda — Mangoes and Chutney, Amrita — Beetles Kitchen Escapades Mary — One Perfect Bite, Sue — The View from Great Island, Barbara — Movable Feasts Linda A — There and Back Again, Nancy — Picadillo, Mireya — My Healthy Eating Habits Veronica — My Catholic Kitchen, Annie — Most Lovely Things, Jeanette — Healthy Living Claudia — Journey of an Italian Cook, Alyce — More Time at the Table Kathy — Bakeaway with Me, Martha — Simple Nourished Living, Jill — Saucy Cooks ~ ~ ~

Whenever I make gnocchi I never serve them on the same day, I actually prefer to freeze them ahead of time and for some reason I think they cook up better from the frozen state, but one very important thing that I do before I freeze them is to boil up a couple just to make sure they don't come apart, if they do, I'll add a little more flour to the dough, just a little at a time.

This applies to electric pressure cookers more than stove - top... I think, but I use my electric pressure cooker to do many things — in the Summer — that are not necessarily time - saving, but to keep from adding heat to the kitchen: pasta for pasta salad is a big one as is potato salad.

More about balsamic — So, this is one of these pesky things where I feel it's really important that nobody feel that they need to spend a ton of money to cook well, because you don't.

Eggs are a very individual thing, so the more often you make them, the more you'll know the exact time to cook them to suit your tastes.

What an ingenious idea because here's the thing with pork, if not cooked just so it can be dry, but bacon, as we all know, is more or less smoky fat, so ironically, bacon is always pork's best friend and these burgers are no exception.

The only thing I found wanting in this cook book, was more pictures of the fabulous sounding food.

I'm guessing with so many different brands of ingredients and different cooking / measuring methods (some may pack the flour more into their measuring cup, etc.), things can change a lot if just going by volume.

Pilgrim Hat Cookies by Celebrations 12 Sweet Potato Recipes for Thanksgiving by 3 Boys and a Dog Homemade Cranberry Sauce Recipe by Six Sisters Stuff Thanksgiving Turkey Pancakes for Breakfast by Kitchen Fun with My 3 Sons Pumpkin Better Than... Cake by Something Swanky Thanksgiving Turkey Cupcakes Recipe by Six Sisters Stuff Pumpkin Lust Cake by Sweet Treats and More Mini Pumpkin Pie by Make and Takes Pumpkin Roll by Take a Mega Bite Pumpkin Cookies with Cream Cheese Icing by House of Hepworths Lollipop Turkey by Tippy Toes and Tantrums Turkey and Stuffing Casserole by Mess for Less Pumpkin Pie Cake by One Good Thing by Jillee Dinner Rolls with Gratitude Inside by One Good Thing by Jillee Turkey Snack Holders by Life with Moore Babies Little Hands That Cook With Books — Turkey Casserole by The Educator's Spin On It Pumpkin Tortilla Soup by Mama Miss Turkey Cookies by Life with Moore Babies A Turkey Snack by The Chirping Moms Pumpkin Flan by Feels Like Home Roasted Pumpkin Seeds by Feels Like Home

I prefer this dish a bit soupy, so you might want to add some more vegetable stock while cooking if the thing appears to be too dry.