Sentences with phrase «cooking out of need»

Not exact matches

Once you've planned out what you're going to cook, make a list of the ingredients you'll need.

If you're stuck in a routine and you need to break out of it, look at the options at your local library or community college — many offer one - night classes where you can learn a new skill, such as a cooking class or an art class.

Most of us, if it was an enemy, would say, «Sorry, I'm all out myself» or «Well, I only have a little bit left and I need it for my own cooking.»

You'll need to continue stirring the rice and adding more boiling water occasionally as it cooks, just make sure the rice never runs out of water until it is cooked.

I also substituted the maple syrup with malt extract (contains lots of B vitamins, but not gluten free) Needed to extend cooking time to 45 mins but turned out really well and they are yummy!

Both — but also it's a matter of not having to cook the sugar when using confectioner's... with regular granular sugar, you need to heat the sugar mixture just until the crystals dissolve (think simple syrup) so the ice cream will come out smooth rather than gritty.

Also, for the sake of saving time, you don't need to thaw out your pig's feet (or cow's hooves, beef knuckles) before cooking.

By the time you get out of the office, pick up what you need at the store and walk into your door, cooking is the often last thing you want to do.

i really like the way in which this recipe looks i eaten it before with my loved ones most of us enjoyed this we can have a household gathering again and cook this recipe again soon this really is one tasty recipe you need to check it out i guarantee you whatever you should this its very tasty

Spray your cookie cutter with nonstick cooking spray (you'll probably need to do this a couple of times while cutting out the shapes) and press into the rice krispies treats until you reach the bottom of the pan with the cut.

Long days away on the weekend means we either accept that there will be copious amounts of take - out, or dinner needs to cook while we're on the road cheering on our own Matt Saracen.

I'm one of those «not a big fan of microwaves» and I don't have one so it's hard for me to say how long you'd need to cook it — thankfully a quick Google search can help you out if needed

Cover and let simmer for 15 minutes until the chicken is cooked through, adding a bit of water if needed to thin the sauce out if it becomes too thick.

You may need to add one to two cups of water if a lot of the stock has steamed out while cooking.

Sometimes, general baking rules like those you'd find out of Ruhlman's Ratio just don't apply to gluten free cooking — one often needs to alter amount of liquid to dry ingredients, add more eggs, etc..

Other than being really grateful for friends that love to eat and cook similarly to me, and for those that go out of their way to accommodate my gluten and dairy - free needs by learning how to cook and / or bake in this way just so I can be included, I'm learning that being more assertive, giving, and willing to educate others, both about food intolerances and allergies, and about the mental health aspects that some of us bring to eating, are really important.

And second, I needed to pull the slow cooker out from the back of the cabinet and cook up something homemade and warm and delicious.

Since the Chickpeas out of a tin are already cooked, this Vegan Curry just needs to warm up over the stove for 10 minutes and it's ready!

We (I) had to learn, not only how to cook and prepare vegan food, but how to efficiently plan out our meals, research the new items / ingredients we needed to purchase, figure out how to make all of this happen in a timely manner, and work within a budget.

The advantage of having that basket is that you can just lift it out of the Instant pot when the green beans are done cooking, and rinse the cooked green beans until cold running water directly in it (no need to drain the green beans and no need for a separate colander).

I just pulled out a bunch of recipes that I used to cook all the time pre-blogging and was thinking I need to revive some of them too.

I guess I need a cute kid, a fancy camera, and cooking - talent oozing out of my pores like you.

If you're a college student, just out of college, or just starting on your own and need some cook - and bakeware (or even if you're an established cook, but need a pan for a new recipe, and don't know that you'll be using it often enough to justify buying an expensive one), this seems to be a fine place to start as it is nonstick and very affordable.

Also watch the oven time, mine cooked in 25 minutes and i took the dish out of the oven and just stirred the spinach through, it definitely didn't need the 40 minutes it suggested and doesn't need the 5 minutes for the spinach.

When you have a crazy day at office and while returning home you think of having a relaxing meal with your family, you may sometimes get frustrated thinking of all the fuss of cooking and opt for the take - out option which, I agree, is pretty easy and at times needed too!

Refried beans are a regular in the Tin and Thyme household and as a result we get through quite a lot of black beans; rather than buy tins which work out to be rather expensive, I like to buy packs of dried beans, cook them in the slow cooker, divide into tin sized portions and keep in the freezer until needed.

Spread out a single layer of kale onto a oven tray (you may need to do this in two - three batches) sprinkle a little sea salt over the top and bake for 10 - 15 minutes, turning the leaves once during cooking if the outer ones are starting to brown too much.

If you are in need of any Thanksgiving related cooking answers to your questions, send me an email at [email protected] or a direct message over on Instagram and I'd be happy to help you out.

While ceramic cookers can be used year» round — I use mine throughout the year in New England — special care needs to be taken in freezing weather to keep water out of the metal bands around the cooker.

The couple's plans needed to be accelerated after Stacy received a call from the county health department, which put an end to her cooking and selling her chicken salad recipe out of her home.

You don't need to cook red pepper flakes, you just want to heat it enough to bring out the flavor of the spice and to meld it with the oil.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

When the company expanded to add its fully cooked line it built out more space than it needed with the expectation of adding capacity.

Check out the challenge below: Break Out of Breakfast Boredom Cooks aren't always pressed for time in the mornings — they just need new ideout the challenge below: Break Out of Breakfast Boredom Cooks aren't always pressed for time in the mornings — they just need new ideOut of Breakfast Boredom Cooks aren't always pressed for time in the mornings — they just need new ideas.

finally got a chance to make this tonight, after waiting for 3 months to get everyone out of the house for much needed «practice cooking».

Each day, I opened the pantry to grab ingredients I needed cook a meal, and the can of sardines called out, «pick me, pick me.»

OK, I hate people who completely change a recipe and then review it, but I've done this and still feel compelled to review... I used this as a template to clean out my fridge: I had a lot of black beans i had already cooked, some wheatberries also cooked, and butternut squash that needed to be used, so this seemed the ideal recipe.

This looks delicious, I will actually try it out because it really doesn't need any sort of cooking time.

do you need to let them thaw first before boiling them, or is there a way to cook them straight out of the freezer?

I figure out the quanity of water required by adding it until it reaches the first section of my pointer finger so I'm afraid I can't be more specific about how much you'll need in your rice cooker or saucepan.

The site is several states away and we are arriving a week early to help out with decorating, etc so I wonder if I make and freeze these ahead of time, defrost them the day before, would it be better to just reheat them in crock pot, or would it be better to freeze them after browning and cook the day of the wedding in the crock pot (not sure how much time I'll have) Thee will be about 140 people so would need a few crockpots!

After 20 - 25 minutes of cooking when it begins to thicken, drop some mixture on the steel plate If it Spreads out thinly, it needs to be cooked further.

Add a few splashes of the reserved pasta cooking water as needed to thin out the pesto and evenly coat everything.

I have been kind of staying with the basics with the cooking but need to venture out into baking and cooking more elaborate things (they are starting to get bored).

We tried to follow the recipe closely and it worked out great, but I think a simpler way to list the ingredients is to simply say you will need as much tomato - gut puree as the amount of liquid called for to cook the arborio rice (or slightly less liquid would be okay.)

Though you might need to make a few substitutions here and there, I like that the pressure cooking times are all set out for me — figuring that part out can be the trickiest part of cooking in an electric pressure cooker!

I was already hungry before I started reading this post, now I really need to go and cook something delicious to get these out of my head!

Now all I need to do is remember when to take things out of the freezer so they are thawed and ready to cook when I need them.

Lynne, I recently made this recipe - the salad dressing was delicious but my «fennel coins» turned out too moist to form into effective balls - I think I might need to add more breadcrumbs and also to squeeze more moisture out of the cooked fennel - I'll keep trying!

You can cook it to the bright green point in little to no water on top of the stove and you can almost forego squeezing the water out by laying in on paper towels and rolling it up until you need it.