Sentences with phrase «cooking over there»

Whatever it is they're cooking over there in London, we're certainly looking forward to it.

I'll be cooking over there, but what, I have no idea.

Not exact matches

There's a good reason why Bon Appétit is still relevant over 60 years after its founding: Because its writers and editors really know food, and know how to present cooking in a way that's approachable.

But Cook noted in the release Apple grew revenue in all of our geographic segments, with over 20 percent growth in Greater China and Japan, thanks in part to adoption of Apple Pay in transit systems there.

Chicagoans still argue over the personal probity of the late Mayor, but there is no doubt that the Democratic machine he headed, and the Cook County government — which was sometimes controlled by Republicans — were theme parks of raider culture gone bad.

To be sure, there is the «hot, sweet Catholicism» of his aunt, the «stern and unyielding Calvinism» of the Presbyterian cook, the lukewarm Anglicanism of his boarding school («a religion that «Never Went Too Far»)-- all part of the warmed - over stew of a divided Christendom long past its prime, of which only the «warm gravy of Catholicism retains a little flavor.

There's also plenty of cooking recipes in the archives so in addition to browsing back issues of BB, don't forget to check www.betterbaking.com/recipes.php, an over 2500 recipe archive available by subscription to Betterbaking.com.

After turning off oven I leave it in there for a while, I find this helps harden / dry it without over cooking.

Hey Ella, I baked these amazing muffins over the weekend and I'm surprised there are still any left, they're so nice I wanted to eat them all in one I read the comments beforehand and to fix the «burnt top / raw inside» issue I squeezed all of the moisture out of the zucchini before adding it to the mix and I also cooked it at gas mark 4 (180C) for the same amount of time listed in your recipe.

I make lists, I plan a weeks worth of meals and shop accordingly (actually, Miguel shops accordingly - with a typed up list, broken down by market) and I always cook with the mind set that there needs to be something left over for lunch the next day.

But you might have, just maybe, seen these posted already over at Rachel Cooks for her month long Pancake Party, and if you didn't see them there — you will wait no longer.

I'm still in the process of updating the recipe index so bear with me there... I didn't realize how much cooking I have done over the last almost 3 years!

I don't know if I'm over cooking the cream and sugar to much at the beginning or if its when I'm wisking the eggs in one at a time... help tell me what to do... I love custard... I know it has something to do w / the eggs.any help out there?

I like to cook things from all over, but you'll be hard pressed to convince me that there is better food than a simple handmade pizza.

But, there is the occasional day when we have too many leftovers in the fridge or our friends have outings with friends over meals so I don't need to cook.

I've been cooking my way through your books and blog for the past 9 months, and then randomly watched forks over knives last night, started obsessing about how much oil I cook with, thought about how much investment there is in oil in my cupboard (it's like Texas in there), went on amazon to look at their cookbook, and who, but who, is one of the contributors?

There is no way you can go through that process and want to cook and serve a mediocre meal.We seasoned and cooked two beautiful legs for dinner and had some tender roast meat left over, which, after a couple of wines I boldly volunteered to «whip» something up with the next day.

But once you get the hang of cooking on your grill over indirect heat — there really is nothing to it — it's very liberating to realize you can use your backyard barbecue much like your indoor oven.

We had an incredibly fun group of people over, and although I was busy cooking and serving, there were a lot of good laughs and conversations around the table.

While this next recipe may horrify BBQ traditionalists all over the South, there is definitely something to be said for the ease of using a slow cooker to do the job.

But there will also be carry over cooking the first day before the meat gets cooled down.

I would bet there are others who have felt the same kind of despair and frustration over a diagnosis of Celiac or gluten - intolerance, especially if they love to cook (as I do).

Coincidentally, there happens to be a Soup Week Challenge going on over at Fine Cooking right now.

Pour 1/2 cup of the potato cooking water over the flour and whisk it in, making sure that there are no lumps and that the batter is the consistency of thick pancake batter.

Cook over medium - high heat, stirring frequently, until the mixture is touched with golden brown here and there.

If there are extra onion sections left over, thread them on a separate skewer and cook them along with the others.

The difference there is you use a whole chicken and you combine all the other ingredients and pour over the chicken in the crock pot and refrigerate overnight, then cook the next day.

When the cooking time is up, there are three ways to release the pressure and open the lid: natural pressure release (let the pot set until the pressure comes down on its own), quick release (some pressure cookers have a button to press that releases pressure) and water release (setting the pot in the sink and running cold water over the closed lid until the pressure drops).

Add the tofu and cook over medium - high heat until it browns and gets a little crusty here and there, stirring often.

Because there are no milk solids that have the potential to burn, ghee has a smoke point of 485 °, meaning you can cook with it over very high heat.

Just to add — the canned pulses are usually imported, therefore cooked in their cans «over there» so «bio» safe.

It's the holidays and desserts are all over your office and there's nothing better than getting home to the smell of something sweet and savory cooking on the stove.

There is nothing like the flavor of beef cooked over an open fire, or in my case, glowing coals, on a toasted bun with all the fixings.

Dara, I will dash on over to Tasty Kitchen right now to see what you cooked up over there.

(I wish I could pilfer all her recipes because she's an absolutely amazing cook... but I am no longer over there and it'd probably take forever.

I've tossed it with cooked whole - grain noodles, dipped crusty bread in it, dolloped it over steamed broccoli, and perhaps even secretly eaten a little spoonful all by itself here and there.

This is a great mac»n cheese for someone who has never made homemade before because there's no béchamel sauce — you simply whisk the wet ingredients together and pour them over the top of the cooked noodles, sprinkle it with the bread crumb topping and pop it in the oven, Easy peasy.

Preheat the grill to 350 * (177c) Light your wedgie for that «Kiss of Smoke» remember there is little or no smoke over 250 * (117c) just cooking heat.

My son had two neighborhoods brother friends for a sleep - over last night, so I made French Toast Frittata with the coconut flour bread for breakfast this morning (sliced or broken bread soaked in 5 beaten eggs, a good «glug» of raw whole milk, cinnamon, nutmeg [there is a higher egg to bread ratio than in conventional French Toast] all poured into a hot buttered sauté pan, cover and turn down heat to medium - low, cook until nearly set, place pan in 350 °F oven until eggs are completely set on top and starting to brown, about 6 - 10 minutes usually, flip over onto large plate and cut into wedges for serving).

But I wanted a quick and easy salad to make, as there are already so many complicated things to cook over Christmas!

There's a slight roughness to the tannins, but these characters melt away when you try the wine with something meaty cooked over charcoal — a juicy kangaroo fillet, perhaps, rubbed in mountain pepperberry, served rare.

If there is any side at all on offer it will be plain steamed rice that basically cooks itself in the rice steamer or a salad consisting of no more than three vegetables with some olive oil and balsamic vinegar drizzled over the top.

One of the great things about this recipe is that there is no need to cook the strawberries first before layering them over the crust.

It was only recently after seeing Gaby from What's Gaby Cooking do some really simple «cook, open, toss» side dishes on Snapchat (I'm having a ball over there join me... I'm dineanddish) that I decided to up my side dish game a bit.

And there was one other overwhelming statistic: the 25 cooking teams drove over 26,500 miles to attend the cookoff!

Over the past 25 years or so there's been a new sheriff in town when it comes to barbecue... pellet cookers.

There is also a Jamie Oliver book that I have never seen over here - My Guide to Making You a Better Cook, so I can't recommend it except to say it might be worth looking at.

By Mike Stines, Ph. B. Over the past 25 years or so there's been a new sheriff in town when it comes to barbecue... pellet cookers.

These are decisions only the cook can make, and there will certainly be times when convenience will triumph over authenticity.

I've been hosting dinner parties for over ten years now, and if there's one thing I've learned, it's this: I don't really want anyone to see me cook.