Sentences with phrase «cooking so every part»

Not exact matches

With so many moving parts, from public relations to advertising, to content and social media, make sure all the cooks in your brand's kitchen are reading the same cookbook.

Be careful because you can accidentally cook some parts while thawing, so make sure to always cook fully through after thawing in the microwave.

Even people with less than a high school education today recognize the priority of the brain over the blood, so much so in fact, that in the movie, Hannibal (about a cannibalistic serial killer), the thought of slicing out tiny parts of a person's brain, cooking them in a pan, and serving the pieces to that person to eat has become in the public's mind a more disturbing image than, say, serving a person a glass of their own blood to drink, which appears relatively tame in comparison.

I would recommend cooking 1 part quinoa to 2 parts water or following the instructions on the packet so that you don't over cook it x

They are an expression of my life and my journey, and my heart and soul went into each one, I've been cooking for 12 years now so this food really feels part of who I am so to be able to share it in books is something I am incredibly proud of.

I love cooking so much, inspiration isn't the hard part it's fitting it all in.

While we don't mind eating leftover supper for breakfast and leftover lunch for supper we eat a variety of foods depending on the season (the vegetables in our veg box change every week so we get the variety without too much planning on our part) and how we're feeling — so if we're cold and tired then we prefer cooked food and when it's hot we enjoy plenty of raw foods.

There is something wonderful about Fall, the best part is of course cooking with apples and pumpkin: — RRB - I love hush puppies, so making apple hush puppies is brilliant!!!

I do not fry anything in my cooking, so the baked part is essential!

The best part is that these cheesecake bars don't need to be cooked, so even a dummy can make this recipe without messing it up.

I'm so happy to have been part of this virtual celebration < 3 Ashley recently posted... 6 Paleo Friendly Foods You Can Make in a Rice Cooker

You will need less little elves in the kitchen because the cooking part of your preparations is so easy.

She was very much a fast food girl in a season of taking care of herself - in part by learning to cook and eat cleaner, so it felt even more special.

Take this part slowly so that the rice cooks slowly and evenly.

If I were a master of Indian dishes I would be so happy - so flavourful and healthy (for the most part)- maybe this book is the answer to learning to cook Indian food?

Those, «I didn't know this could taste so good» moments are part of what made me fall in love with cooking in the first place.

The most important part is to stir well the filling mix when you pour in the eggs, so that they don't cook immediately.

I was concerned about it cooking enough so I partially precooked it on the stove (equal parts water and quinoa for 8 - 10 min).

I wouldn't want Deb to change a thing about Smitten Kitchen, but I would also add that sometimes the focus on Jacob is frustrating — not so much what Deb has to share that's useful and interesting as it is part of her life an the context in which she cooks — but the kazillion coos in the comment section.

The hardest part was keeping the pakoras together as we cooked and flipped them, so we also did a batch with extra chickpea flour on the skillet.

My goal: I consider cooking from scratch to be part of a larger and important generational craft so I'm hoping to open the window of heirloom baking by setting out carefully tested recipes from special vintage sources that are updated with straightforward instructions for the modern urban table.

Awhile back I pinned your cafe tacuba creamy style chicken enchiladas so that I could make them as part of our Rick Bayless cook along at IHCC.

If you are new around these parts, I'm cooking through the food holidays on this blog so it totally worked out that I could participate in Sunday Supper and have my recipe for the food holiday.

Watching the way she pulled together meals for us in the cabin (no electricity, water that takes an hour to boil) was fascinating - and it gave me all sorts of cooking / prep ideas for future «rustic / camping outings»... in part because she was so smart about how and what she prepped before she even got to the cabin.

It was definitely the best meatloaf we ever had and will become a regular part of my cooking repertoire so thank you!!

So, taking their lead, the actual thought of turning on the oven or cooking over flames in the hottest part of the day actually scares me.

Used an electric pressure cooker (Instant Pot) and from experience know that taters in it take 10 minutes so I did the last part that way and it was done perfectly.

Over a medium fire on a grill, cook the eggplant, turning it around regularly so each part of it is exposed evenly to the fire, until the skin is charred and the eggplant is soft.

Because grilling is so popular in the United States, people often ignore spicy outdoor cooking in other parts of the world.

French, married to an Italian, live in Copenhagen and a big fan of your life and cooking style so I can not wait to be part of your stories even for a few minutes... See you soon in Copenhagen:)

So simple, a fresh ricotta recipe should be part of every cook's repertoire.

I started The Cooking Actress during a particularly lonely part of my life, and through it I have made so many wonderful friends and expanded my prowess in the kitchen.

She took us thru it step by step making it look soooooo easy and so so GOOD, and the part I liked about it was that it didn't take long to cook.

After 2.5 hours of cooking time, use a meat thermometer and check the thickest part of the turkey so make sure the internal temperature is 175 degrees.

I'm not sure how the steel cut oats were supposed to be texture wise in this dish so I did cook that part a little longer than called for.

Add the green parts of the scallion and the cooked sweet potato dice; turn the heat up to medium - high and stir - fry for a minute or so.

I'm so in)- the only hard part will be deciding which to cook first.

Arrange the part cooked potatoes in a large roasting tray and toss with the olive oil, salt and pepper so that each quarter is evenly coated.

For the most part I've been following the menus with you guys as they really do make shopping and cooking for the week SO much easier and less stressful.

(My 4 quart is dead, so I am trying to remember the time, so this part may be different) Cook on high for 45 min to 1 hour.

I'm so glad to be part of Slow Cooker Week here at RecipeChatter.com!

Cooking the meatballs in the oven on a foil lined pan allows you to get on with the soup part and cleanup is a so simple.

I find the most difficult part of making meatballs with bacon is getting the bacon crisp enough so you don't have raw bacon on your beautifully cooked meatball.

INGREDIENTS 1 kg Pork Shoulder — bone out is better 1 Bottle «Culley's Chipotle Hot Sauce» Water, Salt & Pepper 12 Pack Culley's Tortilla's Method Wash the pork shoulder and place it in the slow cooker on high.Add 3/4 bottle of «Culley's Chipotle Hot Sauce» and equal parts water, then season with 1/2 Teaspoon salt and a few grinds of pepper.When the slow cooker hits a rolling boil (which is normally 1 hour or so) place the slow cooker on the low setting.Let the pork...

I overlooked the part where it says how long to cook the chicken for, so I turned to my trusted friend Google... ended up cooking the chicken at 420 for twenty minutes, came out nice and juicy.

Skip the cooking part and let the mixture ferment naturally, shaking the jar every day or so.

Best part... it was already cooked, along with the rice, so we barely had to cook to make these nachos happen!

There were so many amazing parts of my vacation to Cabo last week — seeing whales from our balcony daily, amazing food (and drinks) with the family and boyfriend, absolutely perfect weather, but the highlight was definitely cooking school at Los Tamarindos.

The chicken parts will infuse the broth the entire time it cooks, while the whole chicken gets pulled out early so the meat stays juicy and tender.

When I tried to remove them from the baking sheet so they'd stop cooking and maybe I could salvage the middle parts, they crumbled.