Sentences with phrase «cooking time because»

I decided to cover it with some parchment for most of the cooking time because it kept the top from burning and allow it to cook more evenly.

I decided to cover it with some parchment for most of the cooking time because it kept the top from burning and allow it to cook more evenly.

These pancakes need a little extra cooking time because of the banana.

I even took 10 minutes off the cooking time because it was done long before the recommended time.

Not exact matches

I spent most of that time cooking up a storm, most often making our alfredo sauce, because it felt right.

It's also a great time to spend with my fiancee, because we get to talk while we cook.

My clients work with me because I save them time every week (time they used to spend planning, shopping, cooking and cleaning up) and they still get to enjoy delicious and healthy food.

«That's because people didn't have money to buy fuel for cooking, so they opted for items that provide high energy with minimal cooking time.»

Because if you didn't already know, you can get a pretty grim case of food poisoning from eating reheated rice; it's not the reheating that causes the problem, but instead the way the rice has been stored after being cooked the first time.

«This is huge because it's the first time that hundreds of millions of customers will be able to use AR for the first time,» Cook said.

Sharing the recipes too but also making something like this into a business, not for personal gain necessarily, but because I think most people eat less healthily because they don't have enough time to cook.

In neighboring Thailand, the people believe that they had more time to evolve their unique cooking because they were smart enough to keep would - be foreign invaders at bay.

After finding your blog a couple of weeks ago I've been inspired to make time to cook for myself, particularly because my father travels a lot.

Lately in Argentina quinoa has been one of the most popular cereals in the market and when i cooked them for the first time i was told to wash them several times because they have something in their outer layer that it's not good for us, just telling you about what i had been told about it.

I eventually stopped because my parents got sick of cooking the same old things over and over again and I just couldn't find the time since I was in the process of exams when I first started.

Hi Ella is there any substitute for cacao butter?x Love all your recipes and blog posts the recipes are so great for me because I work full time and study but I love cooking healthy meals that I can then take to work the next day!

I have been buying my organic extra virgin coconut oil online in 1 gallon pail because I use it all the time for cooking, baking & beauty care along with other goodies like hemp seeds, organic almonds, etc..

I think next time I will put in slow cooker because I cooked mine for a very long time and the carrots were still hard, delicious though

This Greek Chicken Salad with Tzatziki Dressing recipe is great for meal - preppers like myself or people who don't have a lot of time to cook, because you basically do all of the hard work the night before and then throw everything together when you're ready to eat it.

Time to get out my slow - cooker because this looks mighty tasty.

We stuck our bag of frozen hash browns in the fridge the night before to thaw (because the less time we have to wait for the waffle hash browns to cook, the quicker we get to chow down on those crunchy potatoes, and stretchy melted cheese).

This step is important because it gives the dough time to cook through without burning the toppings.

it's tricky, because you want the squash to soften and the barley to be cooked through at the same time, it's all about timing.

We had a great time together especially because he is hilarious and such a good cook.

Because of this being my first time cooking with tofu, I'm not sure if that is what caused my overall reaction to this dish....

This makes is harder to work with — often times, cooks want to add more flour to compensate, but it's better to resist because wetter bread doughs lead to the final product being more tender and less dry.

My sister - in - law does an amazing way of cooking them, where she quickly zaps them in a microwave (just because when you're cooking a Christmas lunch, it saves time) and then saute them with leeks and bacon.

I boiled the same pot of water three different times because the first time I started it, my mom told me she was going to go straight to my uncle's and wouldn't be stopping for dinner because they were behind schedule, my aunt and cousin figured they'd wait till my uncle's party to eat, and then finally I got to cook the pasta when our friends arrived.

Every time I want to cook pasta, I choose quinoa pasta because there isn't a huge difference between the traditional pasta and quinoa pasta.

Because I'm not the awesome mom who cooks breakfast in the actual morning (ain't nobody got time for that).

Ive tried this recipe twice now, and both times, I've ended up having to cook it WAY longer (this time I went to an hour and a half before finally giving up in frustration because the crust was starting to turn black) trying to make the middle actually cook through.

Because the Brussels sprouts won't fully cook in the time it takes to grill them, it's best to pre-cook them.

This was my first time cooking with both millet and coconut oil; however I was confident it would work simply because it was a Smitten Kitchen recipe.

I'm not sure if this is because of the reduced cooking time (about 20 min) needed for muffins?

Because those spring vegetables don't benefit from a long cooking time, I added them in for the last hour.

You want to let this sauce cook for a nice long time because the flavors will continue to meld and develop over the course of several hours.

(Vera's notes: The first time I made mascarpone I had all doubts if it'd been cooked enough, because of itscustard - like texture.

I think that was the last time I thought about molasses, though, because I almost never cook with it.

I leave the foil on the whole time because I'm paranoid about the pasta not cooking enough.

I thought it was because I live in FL and with all the humidity down here I decided to adjust the cooking time.

All you need is a lot of patience because it takes a long time to cook for the beef to become tender and succulent.

I gave you a large range of cooking times here, because it's really up to you on how you want these to turn out.

Except this time, he let me call the shots because I was guest cooking.

I'm pre-ordering right now, even though I have a feeling that I might receive several copies before my wedding in January:) Because, uh, I talk about your site all the time, and cook almost exclusively from it.

Start your rice... I use a rice cooker because it comes out perfect every time, and I don't have to think about it while I am cooking it.

I also felt the urge to make gingerbread for the first time this year, probably because of my own wee offspring (and, btw, keep mentioning yours; it * is * relevant to how you're cooking, I think).

I'm asking because this will affect the cooking time.

I wish Jessie would have made more the 2 times she cooked it because I was wanting thirds.

I don't pre soak because they cook in little time.

Because they're drier than regular sweet potatoes, it's best to cook them over a long period of time at a moderate heat, ideally for 90 - 120 minutes at 350 °F.