Because of the thick walls, these cookers will
cook food much faster than traditional grills, while maintaining a humid cooking environment.
However, for my personal diet I don't
cook food much, so I have this sandwich raw.
One big advantage of a pressure cooker is that it can
cook foods much more quickly and energy efficiently than other methods like stove top, the oven, or even a slow - cooker.
Not exact matches
My friend's and guests» reviews of my
food look positive to me, but don't come close to how
much I love my
cooking.
It's quite hard for me to give a single favourite cuisine, as what I
cook depends so
much on my mood and the season and so
much of the
food from around the world is really yummy!
Salad for President — always so
much good stuff on this website, like Leif Hedendal
cooking salad at the David Ireland House, Yuri Shimojo's home and Japanese Crudité Recipe, Laila Gohar's
food as installation art and more
Thanks so
much for all the beautiful recipes (I have always had a love for
food with a dietetics and
cooking background — but dinners are always so
much better when your blog is updated or your cookbook is open in our kitchen!!
Dedicated as I am to (obsessed by, as some would say) seasonale
food,
much of my
cooking is based around nordic traditional ingredients and greens.
Thank you so
much for all your hard work — you have truly changed my perspective of
food and my love for
cooking.
While the vegetables
cook make the pesto; simply add all of the required ingredients to a
food processor and blend until smooth, adding as
much water as to your taste.
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.
«You know so
much about
food and
cooking..
Food becomes so
much more flavorful, just by
cooking it on the grill.
I don't know if that's because I'm always starving when I make breakfast, therefore it seems like it takes forever to prepare, or if it's because you have to stand at the stove babysitting the
food while you
cook it (which is why I use my slow
cooker so
much) but I digress.
Chap chae was one of the first
foods my partner's Korean mom
cooked for me, before I had become accustomed to the more pungent dishes in Korean cuisine, and I have loved it ever since — so
much that I had to learn how to make it myself!
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.
A lot of the dishes share common ingredients, hence it is
much cheaper and a healthier option to
cook one's own
food.
I am not
much of a
cook and get in ruts where I make the same
foods all the time until I can find healthy recipes that are low sugar and low carb with high protein.
As we are hosting a party in the afternoon and I will be
cooking a lot of
food, I would like to get as
much of the prep done ahead of time as possible.
The COSORI pressure
cooker is in fact
much more; it also functions as a slow
cooker, rice
cooker, steamer, sauté pot, yogurt maker,
food warmer and oven (for baking).
I can't even begin to tell you how
much 4 - H taught me - everything from the basics of
cooking and baking, to
food safety, horticulture and gardening, sewing, stitching,
food preservation and canning, photography, art, and even the basics of dairy cows!
In contrast, the iron in plant
foods is
much more likely to be pulled out in the processing or
cooking of
foods.
I haven't had
much Indian
food because I never know how to
cook it!
I love to show people «real» gluten free
food that doesn't require
much change in how you usually
cook, or really obscure ingredients.
But, all kidding aside, I love your writing and
cook books are so
much more than about the
food — they're about the love of the
food.
Its like they're so large and if I don't
cook it well and it doesn't taste good, then I've wasted so
much food.
I am trying more and more
foods and learning so
much by
cooking and blogging about it.
As
much as my husband appreciates how
much I love to
cook, he often comments that the
food blogging business is cramping his style.
I traveled to Salt Spring Island,
cooked my butt off all day, and served up a whole bunch of «small bites» featuring smoked salmon to about thirty people (and of course, wildly over-estimated how
much food I'd need to make — but it's better to have too
much than not enough when it comes to feeding people, right?).
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Food + Love • Cinnamon Raisin Pumpkin Seed Bread Hortus • Creamy Roasted Squash Soup + Pumpkin Risotto Sevengrams • Vegan Pumpkin Pie Ice Cream Jojotastic • 1 Pumpkin, 2 Ways: Pumpkin Trail Mix & Dog Treats Grain Changer • Pumpkin Spice Baked Oatmeal Girl Versus Dough • Pumpkin Cranberry Flax Crisps Earthy Feast • Pumpkin Grits + Pumpkin Home Fries + a Fried Egg Harvest and Honey • Truffled Pumpkin Papardelle Alfredo With Frizzled Sage Tasty Seasons • Pumpkin Chocolate Chip Cake Broma Bakery • Pumpkin Butter Pop Tarts Tending the Table • Roasted Pumpkin and Barley Salad The Sugar Hit • Super Soft Pumpkin Cinnamon Rolls Delicious Not Gorgeous • Waffles with Spiced Pumpkin Butter and Brown Sugar Walnut Crumble Taste Love and Nourish • Pumpkin Bread Pudding The Green Life • Pumpkin Spice Chocolate Chunk & Hazelnut Skillet Cookie (Vegan) Foolproof Living • Pumpkin Creme Fraiche Pasta with Sage The Monday Box • Pumpkin Mini Bundt Cakes Design Crush • Pumpkin Bourbon Hot Toddy The Road to Honey • Pumpkin Pie & Chocolate Layer Cake My Name is Yeh • Roasted Pumpkin with Yogurt and Hazelnut Dukkah Give Recipe • Orange Chocolate Pumpkin Bread Heartbeet Kitchen • Magic Vegan Pumpkin Pie Fudge Beard and Bonnet • Marbled Pumpkin Muffins Eat Within Your Means • Vegan Pumpkin Blender Muffins Snixy Kitchen • Pumpkin Tapioca Pudding with Candied Pumpkin Seeds Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine Lab Noon • Pasta Bake with Roasted Pumpkin and Saffron Sauce, Pistachio and Goat Cheese An Edible Mosaic • Pumpkin Spice Chia Seed Pudding Hey Modest Marce • Mascarpone Pumpkin Pie Inspired By the Seasons • Pumpkin Applesauce Smoothie CaliGirl
Cooking • Pumpkin Praline Cinnamon Rolls with Spiked Cream Cheese Glaze Sally's Baking Addiction • Pumpkin Cream Cheese Bundt Cake Well and Full • Spicy Chipotle Pumpkin Hummus Appeasing a
Food Geek • Cheese Fondue Stuffed Roasted Pumpkin SweetPhi • Pumpkin Chili Biscuit Bake Warm Vanilla Sugar • Buttermilk Pumpkin Doughnuts Mademoiselle Poirot • Cinnamon - Pumpkin Mousse on Honey Panna Cotta topped with Hazelnut Brittle Heart of a Baker • Pumpkin Sticky Buns with Vanilla Bean Frosting Flourishing Foodie • Massaman Curry with Pumpkin and Chickpeas Ginger & Toasted Sesame • Pumpkin Jeon Lindsay Jang • Best Ever DIY Pumpkin Spiced Latte Fix Feast Flair • Hokkaido Pumpkin + Sage Mac and Gouda Will Frolic for
Food • Pumpkin Kale Patties with Coconut Cilantro Rice A Couple
Cooks • Pumpkin Pecan Baked Steel Cut Oats Vermilion Red • Pumpkin Pie Souffle B. Britnell • Vegan Pumpkin Pie Displaced Housewife • Brown Butter Pumpkin Donuts Sweet Gula • Pumpkin Cake with Cream Cheese Frosting La Pêche Fraîche • Pumpkin and Condensed Milk Cakes Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown Butter Sauce Loves
Food, Loves to Eat • Savory Pumpkin Bread Pudding Kale & Caramel • Goat Cheese & Sage - Stuffed Pumpkin Challah Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans Salted Plains • Easy Pumpkin Bread Liliahna • Chicken Legs with Pumpkin and Tortellini TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche Vermilion Roots • Sweet Rice Dumplings with Pumpkin Celebrate Creativity • Pumpkin Mini Cheesecake Tarts Serendipity Bakes • Pumpkin Chocolate Cheesecake So
Much Yum • Vegan Maple - Glazed Pumpkin Spice Doughnuts The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches Lisli • Pumpkin Pie Cake Cookie Dough and Oven Mitt • Pumpkin Pie Dip Fig + Bleu • Pumpkin Granola The Speckled Palate • Pumpkin Caramel Cream Cheese Swirl Blondies
Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple Cream Cheese Frosting / Apple Cider Caramel Sauce) Floating Kitchen • Chicken and Pumpkin Chili The Wood and Spoon • Pumpkin Pecan Cake with Burnt Sugar Frosting Fork Vs Spoon • Pumpkin Streusel Muffins Lemon & Vanilla • Pumpkin and Coconut Caramel Flan Dunk & Crumble • Pumpkin Chocolate Icebox Cake Chicano Eats • Pumpkin Butter Pan de Muerto On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans Rough Measures • Cosy Pumpkin Spice Latte (Caffeine and Dairy Free) Brewing Happiness • Pumpkin Ginger Breakfast Cookies A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped Cream The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies Fork to Belly • Pumpkin Gnocchi The Little Epicurean • Chocolate Hazelnut Pumpkin Pie Bourbon and Honey • Spicy Roasted Pumpkin with Honey and Feta What to
Cook Today • Spicy Pumpkin Noodle Soup
Food by Mars • Pumpkin Pie (Grain - Free, Diary - Free) The Bojon Gourmet • Pumpkin Butterscotch Pudding Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee Long Distance Baking • Layered Pumpkin Cheesecake The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive Oil Glaze Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze A Cookie Named Desire • Pumpkin Shrubs Eating Clean Recipes • Vegan Pumpkin Chia Pudding Kingfield Kitchen • Vegan Fresh Pumpkin Soup Drink and Cocktail Recipes • Pumpkin Dirty Chai The Pig & Quill • Pumpkin Sage Cannelloni (Dairy - Free) My Lavender Blues • Pumpkin, Banana & Olive Oil Bundt Cake Betty Liu • Pumpkin + Pear Butter Baked Melty Cheese Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah InHappenstance • Pumpkin Scones with Maple Butter Live Eat Learn • Pumpkin Gingerbread Hot Cocoa
I loved the recipe of making the sandwich as i am very foodie and love to try different flavors of
food... I will surely try out the recipe this weekend... thank u so
much for posting the wonderful recipe and giving us the chance to
cook it as well... Keeping posting with lot more of such yummy items...
I've never really
cooked much Thai
food, but I love using rice noodles!
I never cared
much for
food, nor
cooking, but that all changed a few years ago when I switched to a whole
foods, plant based diet and discovered the magic of plants!
The husband is very Italian but knows nothing about
cooking but does love all Italian
food, His Mother was a brutal Italian
cook but raised seven children with her Italian
cooking, my mother was an excellent
cook okay i am parcel Thank you so
much for the lovely recipes, hugs and blessing to you and i think you are a DOLL.
Growing up, we usually ate the same dishes on Christmas that we had Thanksgiving, and I still pretty
much cook the same
foods for both holidays.
Its strong mineral taste used to be too
much for my palate... until I startted
cooking Japanese
food at home.
As
much as I love my
cook books it's often what I happen to see while looking at Pinterest or
food blogs that now ends up on my plate!
One of the reasons I
much prefer reading
food blogs to cookbooks or
cooking magazines is the human element.
Not by all that
much, though... the major benefit is from cooling and then reheating the starchy,
cooked food.
I'm quite confused now...... if the stuff is
cooked / cooled then it has been heated past 140 F...... so I had the understanding that
cooked food has a
much lower amt of RS.....
I loved how she poured so
much emotion into her
cooking and since then, as I learned to
cook, I too try to put a lot of love into my
food.
Pumpkin, sweet potatoes, and winter squash (especially butternut) are some of my absolute favorite
foods, so I am always sure to
cook with them as
much as possible during this time of year!
Much love — Renee 10 Minute Cashew Maca Hot Chocolate (Vegan) Author: Renee Shuman (Will Frolic for
Food) Prep time:
Cook time: Total time: Serves: 2 - 3 servings This creamy, silky hot chocolate whips up quick!
I've been
cooking a lot of meals with asian and middle eastern flavours recently, and as
much as I enjoy those types of
foods, I was looking to change it up a bit.
Ready prepared jarred, frozen or canned ingredients can be a godsend and the difference between having a home
cooked meal or junk
food because, let's face it, sometimes chopping an onion is just too
much effort.
I've recently been trying
much harder to eat &
cook only «whole», healthy
foods for my family and I love making these better choices everyday now.
Sous Vide
cooking retains
much of a
food's original flavor, texture, color and nutrients by slowly
cooking in sealed vacuum bags in a temperature controlled water bath.
The ingredients are just as
much a part of that
food quality as the
cooking.
Here's a secret about
food editors: we spend so
much time developing recipes and
cooking that at night — between the busy day in the office and after - work activities like dance classes and book clubs — the last thing we want to do is
cook.
When I was a student I didn't want to spend
much time
cooking, so the
food was usually prepared well ahead of time, and then reheat, or simple dishes were all the time favorite, like boiled potatoes served with homemade pickles or macaroni a la flot, or famous salad vinegret was
cooked pretty often.