Sentences with phrase «everything cooks at»

Not exact matches

This meal - kit delivery service makes cooking at home easier by mailing everything you need to make a home - cooked meal.

This must mean that the Pope was not at first told everything: that a story was cooked up for him which was designed to explain why Wielgus's Polish critics were not happy with the appointment but which did not disclose enough to convince the Pope that Wielgus really could not function as head of the Polish church.

But everything came to a screeching halt one evening while cooking dinner when my water broke at 21 weeks and 2 days.

Foodland Farms sees three different kinds of shoppers in its stores: those looking for fully prepared, ready - to - eat food; customers who buy prepped product that they can cook at home; and those who want to make everything themselves from scratch.

«Everything is out there for our customers to see, harkening back to exhibition cooking at its finest.

Oops, I accidentally mis - read the recipe and cooked the coconut oil and almond butter in with everything instead of adding it at the end.

I threw it all in the oven at the same time until everything was browned while the grains cooked.

With my method everything is added to the slow cooker at once — maybe not as authentic but less laborious as you leave your slow cooker to do all the work overnight.

Alyce More Time at the Table, Ansh — Spice Roots, Jeanette — Jeanette's Healthy Living, Jill — Saucy Cooks, Mireya — My Healthy Eating Habits, Sarah — Everything in the Kitchen Sink, Casey — Bookcase Foodie, Bambi — Adobo Down Under

I moved out on my own at a pretty young age, but I must say that cooking your recipes for friends and family since then has taught me nearly everything I know and given me some great memories along the way as well.

I have the oven at 400 degrees F and cook everything for 20 - 25 minutes.

Since breasts will cook a lot faster than the potatoes and carrots, I would try mixing all the ingredients in a ziploc bag, just cooking the potatoes and carrots for the first 25 minutes, and then adding the breasts for the last 20 - 25 minutes so everything finishes cooking at the same time.

At the end of the cooking process a generous handful of freshly grated parmesan cheese is added, because, let's face it, cheese makes everything better.

I have purchased your book... the pictures are spectacular and make me want to cook everything at once:) I have made the french toast casserole and will be making the popcorn cookies, s» more cake along with others asap.

Once everything is cooked, make up a nice little assembly line with a baking sheet at the end of the line.

We have followed recipes from the instruction manual as well as just flew by the seat of our pants — everything we cook tastes like nothing at all.

To me, one - pot dishes means that, even if you do a little cooking in stages, everything cooks together in the same pot at some point so that all the flavors meld perfectly.

I was thinking of browning the sausage / caramelize the onions at home on the stove and then that morning put everything into a crockpot and let it cook Friday morning.

of flour mixed with everything at the beginning and then cooked for 6 hours on low.

I love it because it's as simple as putting everything in the slow cooker and then mashing them at the end and topping with marshmallows.

I'm trying to get in a bit of everything: baking, cooking, grilling, etc. but ever since I started working at a bakery my desire to make my own sweets has dropped.

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Becooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Becooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The BeeroneAt Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The BeCooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroneat The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Becooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Becooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

He's a pro at anything sauces and dressings (okay okay, and everything cooking) and this is the perfect combination of sweet and tangy that'll complement the salad perfectly.

And days before we would be in the kitchen cooking starting at 6 am to late at night preparing everything from stocks, to pâté's, to gravlax.

I haven't cooked them yet, but I mixed everything up to let the meat absorb the flavors for tomorrow nights dinner, at which point, I'll roll the meatballs and finish the recipe.

Which might be true — but remember, everything will cook down by about a third, and when you are camping, you tend to be hungrier than when you are at home.

While there are no less than eight places to eat and imbibe at the Hyatt Regency Scottsdale Resort & Spa, serving everything from Starbucks to sushi, my personal favorite place to eat on - site is SWB, a modern Southwestern bistro that offers creative regional «food with flare» — some of which is cooked in wood - fired ovens.

Once that's all in, keep whisking and let it cook for 2 minutes, then slowly pour in the heavy cream a little at a time, while again whisking constantly, until everything is smooth.

I'm thinking of dumping everything in at once, topping with some of the cheese, and cooking for 4ish hours?

I love the way mustard brightens up the older root vegetables we're left with at the end of winter and I find myself reaching for the jar to add to everything from beets to sunchokes, either during or post cooking.

Ok maybe I simply suck at cooking but when I made this following everything accordingly, it «did not» turn out like this

at this point, everything is cooked through and tender, how much sauce you want is up to you.

Well, I put everything in a crockpot this morning at about 11:00 am (cooked on low until 6:30 pm).

I added a little water because I was going to be away at work all day, but I put everything together and cooked it on low for 9 hours and it was amazing!

I sautéed everything on my stove in my Dutch oven, combined everything (as stated in the recipe), and cooked it in the oven at 325 for one hr.

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.

I got the oats from the bulk bins at Sprouts — which I've found to be one of the most affordable ways to get everything from steel cut to quick cooking whole oats.

Like another reviewer here commented (Petra) there was nothing quick about this 22 minute chicken masala... By the time I was finished washing, slicing, cutting and cooking everything I was in about 3 hours... I doubled this recipe... It came out very good looking just like the photo at the top... Some people here commented that the recipe was bland so I added a 3/4 teaspoon of both cumin and coriander powder to the sauce... Nothing bland about this... It was on the spicy side... Not marinading the chicken in yogurt didn't make much of a difference... I used chicken tenders... When are they ever tough or chewy anyway...

I cooked at 160F but my oven tends to run hot and burn everything if I have it higher than that, so keep an eye!

Bake the chicken until cooked through, mixing everything at least twice while in the oven, about 25 minutes.

Then while everything else was cooking, I boiled the extra sauce down in a separate pan to a glaze and added it back in at the end.

Living in the capital means you're spoilt for choice with vegan options that cover everything from the casual Cook Daily at Boxpark Shoreditch to the more formal Manna in Primrose Hill, as well as making sure you don't go hungry at breakfast — try Farmacy in Westbourne Grove — or lunch — head to Ethos for PAYG plates — or dinner — Dalston's Club Mexican will see you right.

I've cooked everything from Super Natural cooking at least 3 times.

My oven is always hyped up and thinks it needs to cook everything at super speed.

My trick for prepping all the ingredients for skinny quinoa bowls is to cook everything at once.

Start baking the sweet potatoes in a large casserole dish at 375 degrees for half an hour while you prepare everything else (total cook time for potatoes is one hour!)

It always depends on the microwave and the power you have it on: / In my dorm last year, that microwave nuked everything, at home, my microwave needs more time to cook things... it's all mug cake science!

We used the rice cooker to cook everything together in one pot, except for the last 2 ingredients, which you stir in at the end, just long enough to warm them up.

I've so far cooked it for about four and a half hours; water is gone, everything looks hearty, and it looks like it's slowly starting to burn a little bit at the top where the food touches the edge...

Made it in the Instapot — briefly sautéed tomatoes and onion but then just dumped everything else in (except lime and cilantro) and cooked at high pressure for 25 minutes.