Sentences with phrase «cooks things at»

Not exact matches

But that's the situation that fans of the critically - acclaimed NBC drama This Is Us found themselves in after Tuesday's episode, in which the long - anticipated death of a leading character (actor Milo Ventimiglia's Jack) is hinted to ended up coming at the hands of a faulty slow - cooker, of all things.

«If it works,» says Christina Keller, «the product line would expand to include things like solar lanterns and cook stoves, and other essential - needs products to people at the base of the pyramid.

Instead, take a look at what you did well, what you didn't do so well, and figure out how you can make more time for those other things you enjoy — like reading, going for long walks, or cooking yourself a nice dinner at home.

At the D: All Things Digital conference, Cook hinted at future Apple products and spoke on issues such as acquisitions and taxeAt the D: All Things Digital conference, Cook hinted at future Apple products and spoke on issues such as acquisitions and taxeat future Apple products and spoke on issues such as acquisitions and taxes.

Instead of talking on the phone at our kid's soccer game, or watching TV while cooking dinner, or doing anything while doing anything, what if we focused on one thing, one business problem, one conversation?

Either they necessitate a deceptive «God», e.g. creating starlight «in transit» which means that for some light the star that supposedly sent said light would never have actually existed, or they would cause effect that should be evident but are not, e.g. temporarily fast starlight would effectively cook many things, such as life on earth, if the required light (and attendant gamma radiation) were compressed into a significantly shorter time frame (think of the radiation from the apparent 13 billion years of the universe arriving at the same time, or even over a 1000 years).

Very excited to try this, as I have such a sweet tooth and I have been trying to bake / cook healthier things at home

I have cooked for the Royal family, for Barak Obama and the G20 leaders and taught cooking classes to world leading CEO's at the TED talks but I think the things which are dearest to me are my books.

We eat a lot of Asian food these days, and I like to cook and try new things at home.

So sorry but sadly there aren't any more cooking classes on at the moment, this sadly became one thing too many for me!

Grillin» University Professor at Large Recipes Prawns in Orange - Ginger Sauce Louisiana Blues Grilled Lobster BBQ Baked Feta Prawns La Barraca Mussels Grilled Swordfish Steaks In the world of backyard barbecue cookery, there are lots of things people love to cook: steaks, ribs, pork shoulders, hot dogs, hamburgers, leg of lamb, and on and on.

It takes a lot to keep me out of the kitchen but admittedly my energy was pretty zapped and cooking wasn't high on the list of things I felt like doing at the weekend.

Plus, it's made in your pressure cooker, so it's über - quick, at least as roasted things go (but you can totally make it in your slow cooker too... directions included in the notes below).

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.

'' glamorous» is such a bizarre concept, I think: from your photos (which seem to have evolved recently, and look possibly even more beautiful than before, if I can say this) it shows your ability to transform the simple plates of a family meal (the best, to me, even if I'm sure the ones you cooked at the Rizt were great too) into beautiful things, and the care you put in them.

Well, actually, I can guess: fewer and fewer people cook anything at all, let along things like homemade broth, which has an undeserved reputation for being difficult to make.

Everyone wins on this day — I am a happy girl cooking and doing my thing and the frozen snowboarders are happy when they come home to a hot meal at the end of the long day.

Although there were amazing home cooked meals, amazing BBQ, both in NYC and on my move to the Delta, I have to say the very best thing I ate in 2010 was steak and French fries at Doe's Eat Place in Greenville, MS.. The French fries rivaled those we've always made at home, and the steak was simple, juicy, and gigantic.

It's a long weekend, it's cold, and I can't imagine wanting to do anything other than what I have planned for the next three days: cozying up at home with my peeps and cooking all the things in order to keep us warm and well fed.

For items that are going to be in the oven longer than cookies, like muffins or cakes, I also add a little moisture (maybe an extra 2 Tbsp per cup), to counteract the drying effect of the extra time things have to spend in the oven to finish cooking at high altitude (lower boiling point, and all that).

So this weekend, when I was craving something special but still wanting to keep things at least relatively healthy, I decided to dial my average oatmeal breakfast up a notch with slow - cooked steel cut oats, a lightly sweet touch of honey, and a sprinkle of chia seeds.

The Sides Cranberry and Orange Ginger Mango Chutney by Averie at Averie Cooks Vegan Sweet Potato Puree with Maple and Sour Cream by Vegan Good Things

Are the meatballs still cooking at this point or is this just the sauce cause the last thing before this was, drain butter and than put meatballs back in pan so I got a little confused about if the meatballs were still suppose to be cooking or not????

Sorry about ur squid allergy, but ur hubby is really lucky to get a good share I love it... but it has been a long time since I cooked it.U r right about cooking fish back home, especially at my hubby's place they cook fish fish and more fish... fOr my hubby buying fish is an addiction just like I buy other things..

I'm hoping to cook my way through the whole thing eventually — so cruel that so many treats are juuuust out of season or not quite in season [I'm looking at you, peach pancakes + shaved asparagus pizza.]

One odd thing I have noticed is that the double batches cooked in a Le Creuset dutch oven were all perfect at exactly 252 degrees.

Your blog has always helped me out when I'm called to duty, and thus I was delighted to flip through your book at the shop, because it was filled with the sorts of things I want to cook for people (and myself).

One of the great things about cooking at home however, is the ability to improvise and customize your favorite things.

, one is a post on 5 ways to use patty pan squash (in season at the farmers market right now) and one is a sneak preview of some of the things I've been cooking for my upcoming book on fresh fruit and vegetable allergies.

Use a dutch oven with a lid and cook for 4 or more hours at 300 *, checking every so often to make sure things aren't sticking, add a little water or citrus juice if you need.

It's true that a lot of what I cook is made up at the time and no recipe is followed, luckily I have a food blog to record these things!

The only way for me to get it the way I like is to cook things separately, in a cast iron pan, at a very high heat, and very quickly.

Usually, the first thing my son asks at lunch, when he comes home, is: «What did you cook?»

While I have continued make this at home on an almost weekly basis, it is the perfect thing to cook while traveling (with access to a kitchen).

The thing is, I'm a slow, slow cook and even slower at prep.

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.

We do the same thing on Friday nights - love to stay in and cook a «date - worthy» dinner at home (with vino, of course)!

One of the things that we do not always take in consideration at the time of cooking is the kitchen equipment.

Unfortunately my husband has too cook most of the time because he gets in from work first — meaning that when I cook at weekends then I make the exciting things (or just longer like making my own wraps for fajitas / enchiladas / chilli).

Val — More Than Burnt Toast, Taryn — Have Kitchen Will Feed, Susan — The Spice Garden, Heather — girlichef, Miranda — Mangoes and Chutney, Jeanette — Healthy Living Mary — One Perfect Bite, Kathleen — Bake Away with Me, Sue — The View from Great Island Barbara — Movable Feasts, Linda A — There and Back Again, Nancy — Picadillo Mireya — My Healthy Eating Habits, Veronica — My Catholic Kitchen Annie — Most Lovely Things, Claudia — Journey of an Italian Cook, Alyce — More Time at the Table, Amrita — Beetles Kitchen Escapades

Val — More Than Burnt Toast, Taryn — Have Kitchen Will Feed, Susan — The Spice Garden Heather — girlichef, Miranda — Mangoes and Chutney, Amrita — Beetles Kitchen Escapades Mary — One Perfect Bite, Sue — The View from Great Island, Barbara — Movable Feasts Linda A — There and Back Again, Nancy — Picadillo, Mireya — My Healthy Eating Habits Veronica — My Catholic Kitchen, Annie — Most Lovely Things, Jeanette — Healthy Living Claudia — Journey of an Italian Cook, Alyce — More Time at the Table Kathy — Bakeaway with Me, Martha — Simple Nourished Living, Jill — Saucy Cooks ~ ~ ~

I cook with fresh, whole foods, and try to be as health conscious as possible, and I believe (at least in terms of food), that most things are okay in moderation.

Whenever I make gnocchi I never serve them on the same day, I actually prefer to freeze them ahead of time and for some reason I think they cook up better from the frozen state, but one very important thing that I do before I freeze them is to boil up a couple just to make sure they don't come apart, if they do, I'll add a little more flour to the dough, just a little at a time.

I buy the big ol' thing of ground beef at Costco and cook it all at once (a chore I detest) and freeze it in quart - size bags.

It's one of my favorite things to do at the end of a long work week, when all I've done is cook all day long.

I must say, these pancakes are probably the homeliest thing I have cooked in a long time, but this dish is the best thing I have eaten in a year, at least.

I mostly work at home, and this is a great way of preparing a meal and getting other things done while it's cooking.

The only things that aren't technically raw on this cake are the unicorn horns and ears as you have to cook the fondant slightly at the beginning, and of course the few sprinkles I threw over the top.

But the thing is, they take at least 8 hours to cook, which means I have to make sure I get everything prepared and in the crock pot earlier in the day.

My mixture wasn't too dry at all but rolled out perfectly, only thing I don't think I converted the temperature to Celsius correctly, I cooked at 175 which took a lot longer and made them hard, but a shorter time at a higher temp would have been perfect.