Sentences with phrase «do cook down»

These really do cook down, but oh the flavor!

Eventually, they did cook down enough to use, although there were still isolated peas that were a bit too crunchy.

Not exact matches

First you slip in small ways, like when you're running behind one morning and don't have time to cook egg whites, so you scarf down a couple of Pop - Tarts in the car.

As someone who works in a health department, you might be surprised at the number of restaurants that do cooking and preparations down in their basements.

Instead, the ads strike a down - to - earth chord, tracking the daily activities we all engage in, like napping and cooking dinner, while celebrating the sofas and stoves that help us do them a bit better.

When Campbell stepped down as CEO in 1998, Cook did something very brave for a founder, giving up his chairman's slot so that Campbell would still have a formal role.

For people who have given each other access, there's no need to even pick up a device — just drop in on Mom while she's cooking dinner, and she doesn't even have to put the spatula down.

my husband never leaves the toilet seat up, and actually always puts even the lid down so that i don't have to always have a clear view of the inside of the s ** ter; is a very good cook; and takes out the trash (and the recycling) 9 times to my 1.

I have a huge desire to really grow the business as I'd love to see children up and down the Country learning and enjoying how to cook so they don't grow up opening a jar!

It was such a great way of doing things as it saves time and money and every night we got to sit down together with a delicious, home cooked meal, which was amazing.

Using the Instant Pot does cut down on cook time.

All mushrooms have a significantly large water content, and tend to shrink down to about half their size after the cooking process is complete, so when you see how many mushrooms I'm asking you to cook (just shy of three pounds) your eyes may pop out of your head a little — do not panic.

Place the cooked cauliflower in a fine mesh sieve and press it down real hard with a ladle or an unbreakable bowl or plate that fits snugly into the sieve; You need to remove as much water as you possibly can, so don't be afraid to squeeze.

Holiday cooking doesn't have to be stressful — scroll down for my make ahead tips, and many more Thanksgiving / holiday recipe ideas.

I do enjoy cooking and recipes that serve 4 - 6 just aren't easy to cut down to 1 - 2.

The fish: Halibut or Alaskan True Cod / The halibut is thick and should be cooked over low — medium heat for a longer period of time / The cod will cook quickly and will benefit from high heat / Either way, salt and pepper uncooked fish / Drizzle 2 T olive oil and 1 T butter into a non-stick sauté pan / When oil is hot, add the fish / Sauté cod on medium high heat for 3 — 4 minutes per side, halibut at lower heat for 7 or 8 minutes per side / Add a piece or two of lemon to the pan, flesh side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucence.

It will thicken greatly as it cools, so don't be tempted to cook it all the way down.

Instead of cooking fruit down, relying on pectin, and adding sugar to help it set, like traditional jam, all we need to do is mash up some fruit and stir in a few tablespoons of chia seeds.

I do cook the broth down on the saute setting to thicken, I remove the meat first.

It didn't take very long to cook down, but maybe a bit longer than the time stated in the recipe.

Part of the magic of cooking traditional Indian cuisine is that it doesn't have to be about hunting down specific ingredients to make it authentic in a Western sense, such as powdered garam masala, you can use just a handful of ingredients at hand to whip this up quicker than you can say; Holy Haryana.

This pork is dry rubbed then refrigerated for 4 hours (hence do it in the morning) then wet rubbed or loaded down with a wet marinade for another 4 hours (hence do this after lunch) then grilled to culinary perfection for 15 - 20 minutes (hence its the husband's turn to cook).

One thing that I did find made them taste literally epic, was to leave them to fully cool down after cooking and then heat them up again as when you first cook them they almost seem too soft in the middle.

Once it does, turn the heat down to low and cook the rice until it absorbs all the water.

Add salmon, seed side down, and cook 2 minutes (do not turn).

I cooked it in the slow cooker, in the way I outlined below, to help with the texture but when It was done I was still a little too squeamish to just sit down and eat it in a big slice, so instead I decided to shred it, mix it with ground beef and eat it in tacos and it was delicious!

And I honestly haven't really been in the mood to cook or do anything lately except lie down in the AC or chill on the beach — but a girl's got ta eat, right?

I like how you all break it down, making it easier to get both your and our heads around it:) Keep exploring, keep sensing, tasting, cooking:D What you do - you do well, and no one can take that away from you.

I love this kind of thing because not only do I get to bake and cook to my heart's content, but I also get to do a lot of figuring out: coming up with a menu, researching recipes, scaling them up and down, and writing out list after list.

And make sure you scroll on down to see what everyone else is cooking up for Brunch Week today, and don't forget about the amazing giveaway with a ton of awesome prizes!

Did modify it by using fresh from the garden tomatoes, blanched, peeled, de-seeded and cooked down to a puree type sauce.

It did take considerably longer for me to cook down my tomatoes.

Keep cooking until all liquid has evaporated and you hear a sizzling sound - that sound means that the potatoes are now starting to brown.Using something flat - bottomed (I use a tamper but anything flat - bottomed will do), gently press down on each potato to flatten gently (it's okay if they split, you want to gently «pop» them).

Cook, stirring occasionally and pressing the berries against the side of the pot, until the berries have completely broken down and the juices have thickened to a jamlike consistency (a wooden spoon scraped across the bottom should leave a clear trail that doesn't fill in), 10 to 12 minutes.

I didn't have to tend the pot by stirring it and keep adding the tomatoes that didn't fit as the tomatoes cooked down.

Black beans break down more easily, though I stopped cooking mine before they really did; I let them cook just until they were fudgy, gooey.

I know that some people look down their noses at canned beans: maybe they don't taste or feel quite the same as perfectly cooked - from - dried beans, and they can be higher in salt, and then there's the specter of BPA in the can lining.

I simply put some foil down and cooked the fish at about 400 for 10 - 15 minutes (until it reached about 145 degrees internally), and it was done.

But first, click over to 1,000 Cooks for the Cure to register to host your get - together, and don't forget to write down your host id number!

I did cut the cooking time down.

Fry gently for 2 - 3 minutes, patting down into burger shapes, (you can also grill, brush with oil first if you do) on both sides until cooked through.

Just perhaps it is letting people know that they can look at mouthwatering food and find it is turning their expectations upside down even if they still don't cook that way!

I once had a friend come over to help me cook for a party, and we sat down to peel chickpeas and exchange stories together... and before we knew it, we were done!

Cook, stirring occasionally, until tomatoes begin to break down, but don't completely dissolve, about 15 minutes.

Directions: Peel and slice apples (yellow transparents tend to cook down so I made my really chunky) / Fill bottom crust half - way with apples / Sprinkle with some of the sugar and cinnamon / Continue to fill with apples creating a mound on top / Sprinkle with the rest of the sugar and cinnamon — I didn't use the full 1/2 cup sugar on mine because I like it tart / Cover with the second crust, pinching the edges and cutting some slits in the top / Bake at 425 for 15 minutes and then turn heat down to 350 for another 40 - 45 minutes until golden brown.

A day wine tasting turns into scarfing pizza down when we get home, or a day on the lake with friends turns into ordering pizza afterwards because we all don't want to cook.

The result was delicious, if I may say so myself!I could never believe thet something so healthy and fat free could be so delicious!And the natural sugars of the bananas make it so sweet that I think I'll cut down on sugar next time!I'm not very experienced in cooking, even less in vegan cooking (vegan for 8 months) so I think it'll be even better next time I do it - because I plan to do it again... and again!

It seems more and more challenging to find ways to slow down and be present in the many things, like cooking, that most of us do often.

Chili Cook's Hint: If you don't want to make your own chili powder, Bob suggests you use 10 tablespoons of a good commercial chili powder, cut the cumin down to 2 1/2 tablespoons, cut the paprika to 2 tablespoons, and omit the oregano.

The recipe will usually start out slightly chef - y (lots of ingredients, multiple cooking methods, longer prep time), and then slowly I edit it down to streamline and make it do - able for most lightly experienced cooks.