If you do consume shrimp while you're nursing, be sure it's always
cooked through enough to destroy the chance of either of these becoming an issue for you.
Not exact matches
I'm a single parent and I can barely make myself a cup of tea right now, let alone return to work as a midwife Do you have any tips to help move
through that initial period of poor health to a point where I could feasibly go shopping / stand up long
enough to
cook / even do an online shopping order?
If you are brave
enough to step
through their doors right now, Chipotle became the first national restaurant company last April to
cook with only non-GMO ingredients.
If you prefer to use uncooked rice, you may need to make various adjustments to ensure there is
enough liquid for the rice to
cook through completely.
I cut the puff pastry into rounds, sandwiched some bittersweet chocolate between two rounds, and popped it into my Belgian waffle maker and tried to be patient
enough for it to
cook through.
* If you're using leftover meat instead, add this after your veggies are
cooked and
cook just long
enough to heat
through.
Heat olive oil in skillet and brown a few minutes on all sides, not
enough to
cook through.
Fold in
COOKED PASTA, CHILI PEPPER FLAKES, SALT, and PEPPER; add a few splashes of WATER (if not moist
enough); continue heating until warmed
through (3 - 5 min)
The sauce should be
cooked down
enough that you can draw a line
through the middle with a spoon and the line remains for at least 15 seconds.
Half way
through the
cooking, check to make sure you have
enough liquid in the pot, add a little water if necessary.
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.
My spears were thin
enough to be
cooked through (with a little snap) as mentioned above.
Fry 1 appetizer to be sure the dough is thin
enough to
cook all the way
through.
Stovetop option: Pour
enough water into the pan to cover the chicken, place the lid on the pan, and simmer over medium heat for 20 to 30 minutes, until
cooked through.
You want to
cook until the coating on the back of the spoon is thick
enough to hold a line when drawn
through.
To be sure your slow
cooker gets hot
enough, take a peek
through the glass lid of your
cooker at the end of the
cooking time to make sure the beans are gently boiling.
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 Be
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 Be
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 Be
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 Be
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 Be
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 Beeroness
I know when I've made things with tomato sauce it will scorch, but this has
enough liquid in it to
cook through.
The shrimp were succulent and had had just
enough flame to
cook through but not overcook.
The only thing I did differently was I turned it on high halfway
through because the veggies weren't
cooking quick
enough but it could be my crockpot.
Mine didn't get totally
cooked and mushy, but they were definitely soft
enough to bite
through.
We were lucky
enough to have a week's notice to prepare for the hurricane, so it gave me time to go
through the fridge and freezer and
cook up some of my stockpile in case we ran out of gas for our generator.
With a Bundt pan I think it would be narrow
enough to
cook all the way
through.
Heat oil in a sauté pan, just
enough to cover the bottom and sauté your shrimp until it pinks up and is almost
cooked through.
This is your first recipe I try and I have to admit I had to experiment a bit with the batter until it could hold together
enough for me to flip the pancakes without destroying them - BUT now I think my batter is way too thick and the pancakes are not
cooking all the way
through.
I did notice there wasn't going to be quite
enough liquid to
cook the rice once I
through it in the pan, so I just added a splash of dry white wine before adding the tomato and it was perfect.
When I went to hear some up it looked like it wasn't even
cooked through long
enough, unless it's supposed to look red?
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.
The secret to this paleo apple muffin recipe is getting the apple pieces small
enough to
cook through by the time the muffins are done.
Some of these comments were: the rice was crunchy, the rice was mushy, there was not
enough liquid, the vegetables were not
cooked through, chicken was dry / overcooked.
I'm sorry yours didn't
cook all the way
through, 25 minutes has always been
enough for my loaves.
Lastly,
cook the ginger flavored broth with the veggie ingredients until the carrots are soft
enough to easily cut
through them with almost no pressure.
Sometimes I like
cooking vegan for health reasons as well as saving the eggs in the house as we go
through them fast
enough lol.
Add Romano beans and snap peas, return to a simmer, and continue to
cook, adding just
enough water to keep beans submerged, until dried beans are creamy and fresh beans are just
cooked through, about 15 minutes more.
We tried these tonight and I think I was in a bit of a hurry and didn't squeeze out
enough fluid, so it didn't
cook through very well and burnt around the edges but my husband and I could see where these would taste amazing had I done it right.
This 1000 watt Microwave is powerful
enough to
cook through all of my foods quickly.
In a sauté pan large
enough to fit the breasts, heat 1 — 2 tablespoons of olive oil over a medium flame and lightly fry the chicken until
cooked through and browned on both sides.
Saute everything till the potatoes are
cooked through and the scallions are soft
enough.
The big thing to watch for is to make the batter thin
enough for pancakes so that it
cooks all the way
through and doesn't stay doughy in the center.
Paint it onto meat during the last few minutes of
cooking, or add it to sautéed vegetables midway
through the process, so the sugar has time to caramelize just
enough to create big glaze - y flavor without turning into a sticky burned mess.
Cook the meat to desired smokiness (in a good smoker, meat often gets
enough smoke flavor before it's
through cooking), then pull it off the pit and season it again with a much heavier sprinkling of rub on all sides.
Cover tightly with foil and bake until chicken is
cooked through and tender
enough to shred, 55 — 65 minutes.
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.
You want to
cook it just long
enough for it to collapse,
cook through, and brighten up.
The heat from the rice is
enough to
cook the kale
through while retaining its pretty green color.
Could you
cook it long
enough so that the yolk is
cooked through, or would it become too tough?
So I've been
cooking my way
through your book and, funnily
enough, was going to try this next!
However, after
cooking the sauce down, there was clearly not
enough liquid for it to be able to blend into a sauce, let alone pass
through a mesh strainer, so I had to add a good amount of water to it while in the blender (and some while
cooking it to keep it from getting too dry in the pan).
Cook, stirring, long
enough to warm
through.
Stir these items into the slow
cooker in the last 15 - 30 minutes, so they have just
enough time to heat
through.